A method for enhancing the bacteriostatic properties of beer-like beverages.

Abstract

To provide a method for enhancing the bacteriostatic activity of a beer-like beverage without the need to lower the pH and without the need to maintain the amount of used hop or the alcohol concentration at high levels.SOLUTION: The present invention provides a method for enhancing the bacteriostatic activity of a beer-like beverage, the method including adjusting the carbon dioxide gas pressure at 20°C to 0.23 MPa or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for enhancing the bacteriostatic property of beer-like beverages, and particularly to a method for enhancing the bacteriostatic property of low-alcohol beer-like beverages.

Background Art

[0002] Beer has a unique bitter taste and flavor. Beer refers to a beverage obtained by fermenting malt, hops, and water as raw materials using yeast. A beer-like beverage refers to a beverage designed so that its taste and aroma are similar enough to evoke beer. Specific examples of beer-like beverages include beer, sparkling sake, miscellaneous liquors, liqueurs, spirits, low-alcohol beverages, etc., which have a flavor reminiscent of beer. ​​​​​​​​​​​​​​​​​​​​ [Patent Document 1] Japanese Patent Publication No. 2014-93945 [Overview of the project] [Problems that the invention aims to solve]

[0007] Beer-like beverages need to possess sufficient bacteriostatic properties to be marketed as products that prevent spoilage. The antibacterial effect of hops is ineffective against certain bacterial species and becomes insufficient when the amount of hops used in beer-like beverages is small. Similarly, the antibacterial effect of alcohol becomes insufficient when the alcohol concentration of beer-like beverages is low. The bacteriostatic properties of beer-like beverages can be enhanced by adding pH adjusters such as acids. However, beer-like beverages with excessively low pH become too acidic, resulting in an unbalanced taste of acidity and sweetness, and thus being less palatable.

[0008] The present invention solves the aforementioned problems and aims to provide a method for enhancing the bacteriostatic properties of beer-like beverages without the need to lower the pH or maintain a high amount of hops or alcohol concentration. In this specification, bacteriostatic means the action of inhibiting the growth of microorganisms. [Means for solving the problem]

[0009] The present invention provides the following embodiments. [1] A method for enhancing the bacteriostatic properties of a beer-like beverage, including adjusting the carbon dioxide pressure at 20°C to 0.23 MPa or higher.

[0010] [2] A method for enhancing the bacteriostatic properties of a beer-like beverage according to Embodiment 1, wherein the microorganism to be bacteriostatically treated is a bacterium capable of growing in a beer-like beverage.

[0011] [3] The method for enhancing the bacteriostatic properties of a beer-like beverage according to Embodiment 2, wherein the bacteria include lactic acid bacteria or obligate anaerobic bacteria.

[0012] [4] A method for enhancing the bacteriostatic properties of a beer-like beverage according to Embodiment 3, wherein the lactic acid bacteria include bacteria of the genus Levilactobacillus and bacteria of the genus Furfurilactobacillus, and the obligate anaerobic bacteria include bacteria of the genus Pectinatus and bacteria of the genus Megasphaera.

[0013] [5] A method for enhancing the bacteriostatic properties of a beer-like beverage according to Embodiment 2, wherein the bacterium comprises at least one selected from the group consisting of Levilactobacillus brevis, Pectinatus haikarae, Furfurilactobacillus curtus, Pectinatus sottacetonis, Pectinatus cerevisiiphilus, Pectinatus frisingensis, Megasphaera sueciensis, Megasphaera paucivorans, and Megasphaera cerevisiae.

[0014] [6] A method for enhancing the bacteriostatic properties of a beer-like beverage according to any of embodiments 1 to 5, wherein the carbon dioxide pressure at 20°C is 0.23 to 0.30 MPa, more preferably 0.23 to 0.27 MPa, and even more preferably 0.24 to 0.27 MPa.

[0015] [7] A method for enhancing the bacteriostatic properties of a beer-like beverage according to any of embodiments 1 to 6, wherein the beer-like beverage has an alcohol concentration of 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3 to 4 v / v%.

[0016] [8] A method for enhancing the bacteriostatic properties of a beer-like beverage according to any of embodiments 1 to 7, wherein the beer-like beverage has a pH of 4.1 to 5.0, preferably greater than 4.2 and 4.8 or less, and more preferably 4.3 to 4.7.

[0017] [9] Adjust the carbon dioxide pressure at 20°C to 0.23 MPa or more, preferably 0.23 - 0.30 MPa, more preferably 0.23 - 0.27 MPa, still more preferably 0.24 - 0.27 MPa. Adjust the pH to 4.1 - 5.0, preferably exceeding 4.2 and being 4.8 or less, more preferably 4.3 - 4.7, and Adjust the alcohol concentration to 4 v / v% or less, preferably 1 - 4 v / v%, more preferably 2 - 4 v / v%, still more preferably 3 - 4 v / v%. A method for producing a beer - like beverage, comprising the above.

[0018]

[10] A beer - like beverage having a carbon dioxide pressure at 20°C of 0.23 MPa or more, preferably 0.23 - 0.30 MPa, more preferably 0.23 - 0.27 MPa, still more preferably 0.24 - 0.27 MPa, a pH of 4.1 - 5.0, preferably exceeding 4.2 and being 4.8 or less, more preferably 4.3 - 4.7, and an alcohol concentration of 4 v / v% or less, preferably 1 - 4 v / v%, more preferably 2 - 4 v / v%, still more preferably 3 - 4 v / v%.

[0019]

[11] A beer - like beverage according to aspect 10, containing a wort fermentation broth.

[12] A method for enhancing the bacteriostatic property of a beer - like beverage according to any of aspects 1 - 5, 7, and 8, a method for producing a beer - like beverage according to aspect 9, or a beer - like beverage according to aspect 10 or 11, wherein the carbon dioxide pressure at 20°C is 0.24 - 0.29 MPa, preferably 0.25 - 0.28 MPa, more preferably 0.26 - 0.27 MPa.

[13] A beer - like beverage according to any of aspects 10 - 12, having an invertase activity of 50 U or more, preferably 100 - 1000 U, more preferably 300 - 700 U.

Advantages of the Invention

[0020] The present invention provides a method for enhancing the bacteriostatic properties of a beer-like beverage without the need to lower the pH or maintain a high amount of hops or alcohol concentration. [Modes for carrying out the invention]

[0021] In this specification, the term "process" includes not only independent processes but also processes that cannot be clearly distinguished from other processes, as long as their intended purpose is achieved. Furthermore, the content of each component in a composition refers to the total amount of multiple substances present in the composition, unless otherwise specified, if multiple substances corresponding to each component exist in the composition. In addition, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Embodiments of the present invention will now be described in detail. However, the embodiments shown below are illustrative examples of beer-like beverages and methods for producing the same, which embody the technical concept of the present invention, and the present invention is not limited to the beer-like beverages and methods for producing the same shown below.

[0022] <Method for enhancing the bacteriostatic properties of beer-like beverages> The present invention provides a method for enhancing the bacteriostatic properties of a beer-like beverage, which includes adjusting the carbon dioxide pressure of the beer-like beverage at 20°C to 0.23 MPa or higher. This improves the beer-like beverage's resistance to microorganisms, thereby imparting bacteriostatic properties to the product for market distribution. Furthermore, it becomes possible to avoid heat treatment of the beer-like beverage, suppressing the progression of deterioration. The carbon dioxide pressure is preferably 0.23 to 0.30 MPa, more preferably 0.23 to 0.27 MPa, and even more preferably 0.24 to 0.27 MPa. In one embodiment, the carbon dioxide pressure is 0.24 to 0.29 MPa, preferably 0.25 to 0.28 MPa, and more preferably 0.26 to 0.27 MPa. Here, the carbon dioxide pressure of the beer-like beverage is the carbon dioxide pressure of the manufactured product.

[0023] The carbon dioxide pressure of beer-like beverages at 20°C can be measured and adjusted using methods commonly known to those skilled in the art.

[0024] <Microorganisms> The microorganisms that are bacteriostatically treated by the method for enhancing the bacteriostatic properties of beer-like beverages according to the present invention are microorganisms that can grow in beer-like beverages. Even if a microorganism can grow in beer-like beverages, microorganisms with a relatively large diameter, such as yeast, are generally sterilized during the manufacturing process of beer-like beverages, such as by filtering, and therefore the above method does not necessarily need to be effective.

[0025] The microorganisms that are bacteriostatic by the bacteriostatic method of the present invention include bacteria. Specifically, examples of bacteria that are bacteriostatic by the bacteriostatic method include lactic acid bacteria and obligate anaerobic bacteria. Some of these bacterial species are known to be able to grow in beer. They are also known to grow easily in low-alcohol beer. The lactic acid bacteria include, for example, bacteria of the genera Levilactobacillus and Furfurilactobacillus, and the obligate anaerobic bacteria include, for example, bacteria of the genera Pectinatus and Megasphaera. Specifically, the following bacteria are considered to be bacteriostatic by the method of the present invention.

[0026] [Table 1]

[0027] <Beer-like beverage> Beer is a beverage obtained by fermenting malt, hops, and water using yeast. Beer-like beverages are beverages designed to have a taste and aroma similar to beer to a certain extent. Specific examples of beer-like beverages include beer, low-malt beer, miscellaneous alcoholic beverages, liqueurs, spirits, and low-alcohol beverages that have a flavor reminiscent of beer. Beer-like beverages may be beer-like alcoholic beverages or beer-like non-alcoholic beverages.

[0028] Beer-like beverages include, as one form, low-alcohol beer-like beverages. "Low-alcohol beer-like beverages" refer to beer-like beverages with a lower alcohol concentration than regular beer-like beverages.

[0029] The low-alcohol beer-like beverage has an alcohol concentration of 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3 to 4 v / v%. The term "alcohol" here refers to ethanol. In this case, the bacteriostatic effect of the alcohol on the beer-like beverage becomes insufficient, improving the utility of the method of the present invention.

[0030] The beer-like beverage may contain no hops or hop-derived components, or only a small amount. In such cases, the bacteriostatic effect of hops on the beer-like beverage becomes insufficient, improving the utility of the method of the present invention. Specific examples of hop-derived components include iso-alpha acids.

[0031] Beer-like beverages do not necessarily need to contain iso-alpha acids, but preferably have an iso-alpha acid concentration of 5 BU or more, more preferably 10 BU or more, and even more preferably 15 BU or more, as a bitterness value. If the bitterness value is less than 10 BU, the beer-like beverage may have insufficient resistance to microorganisms. The upper limit of the iso-alpha acid concentration may be 50 BU or less, preferably 40 BU or less, as with regular beer. However, if the iso-alpha acid concentration is reduced to, for example, 15 BU or less, typically 10 BU or less, as a bitterness value, the bacteriostatic effect of the beer-like beverage tends to become insufficient.

[0032] The bitterness value of beer-like beverages refers to the value measured by the isooctane extraction-absorbance analysis method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and augmented in 2013).

[0033] The beer-like beverage has a pH of, for example, 3.8 to 4.8, preferably 4.1 to 5.0. If the pH of the beer-like beverage exceeds 5.0, its resistance to microorganisms becomes insufficient. On the other hand, if the pH is too low, the resulting beer-like beverage will be too sour, the balance between sourness and sweetness will be poor, and its palatability will decrease. The pH of the beer-like beverage of the present invention is more preferably greater than 4.2 and 4.8 or less, and even more preferably 4.3 to 4.7. Here, the pH of the beer-like beverage is the pH of the final product.

[0034] The beer-like beverage preferably contains wort ferment. The inclusion of wort ferment imparts a beer-like complexity, body, and satisfying mouthfeel. Wort ferment refers to the liquid obtained by fermenting wort with brewer's yeast. In this invention, wort refers to the wort used in the production of regular beer, and this includes malt and, optionally, hops. The beer-like beverage may also consist solely of wort ferment.

[0035] <Wort fermentation liquid> Wort fermentation liquid can be produced, for example, by the following method. First, crushed malt, adjuncts such as barley, and hot water are added to a mashing tank and mixed to prepare maishe. Maishe can be prepared by conventional methods, for example, by first holding it at 35-60°C for 20-90 minutes to break down proteins derived from the raw materials into amino acids, etc., and then proceed to the saccharification process. At that time, in addition to the main and adjuncts, enzymes such as transglucosidase, and flavor components such as spices and herbs may be added as needed.

[0036] Subsequently, the Meishe is gradually heated and maintained at a predetermined temperature for a certain period of time, thereby saccharifying the starch using enzymes derived from malt and enzymes added to the Meishe. The temperature and time during the saccharification process can be appropriately determined considering the type of enzyme used, the amount of Meishe, and the desired quality of the wort ferment. For example, it can be carried out by maintaining it at 60-72°C for 30-90 minutes. After the saccharification process, the Meishe is maintained at 76-78°C for about 10 minutes, and then filtered through a wort filter to obtain a clear sugar solution. Additionally, an appropriate amount of enzyme may be added during the saccharification process as needed.

[0037] The raw materials used for saccharification, i.e., starchy raw materials, include malt. The malt content in the raw materials used for saccharification is 50% or more, preferably 67% or more, and more preferably 70% or more, from the viewpoint of not reducing the characteristic beer flavor. The raw materials used for saccharification may also be 100% malt. The malt usage ratio is the proportion (by weight) of malt to all raw materials excluding water and hops. The higher the malt usage ratio, the stronger the malt-derived flavor and richness of the resulting beer-like beverage. In addition, the higher the malt usage ratio, the higher the nitrogen compound content in the resulting wort, making fermentation irregularities less likely to occur when the wort is subjected to fermentation, and thus reducing the likelihood of unpleasant odors in the beer-like beverage.

[0038] Adjuncts refer to ingredients other than malt and hops. Examples of adjuncts include starchy ingredients such as barley, wheat, corn starch, corn grits, rice, and sorghum, as well as sugary ingredients such as liquid sugar and sucrose. Liquid sugar is produced by breaking down and saccharifying starch with acid or saccharifying enzymes, and mainly contains glucose, maltose, and maltotriose. Other adjuncts include spices, herbs, and fruits used to impart or improve flavor.

[0039] Saccharifying enzymes are enzymes that break down starch to produce sugars. Examples of such saccharifying enzymes include α-amylase, glucoamylase, and prunalase.

[0040] The wort boiling procedure should be carried out according to the usual methods and conditions used in beer production. For example, a pH-adjusted sugar solution is transferred to a boiling kettle and boiled. Hops are added from the start of boiling of the sugar solution until the whirlpool settles. Hop extract or components extracted from hops may be used as the hops. The sugar solution is then transferred to a sedimentation tank called a whirlpool, where hop residue and coagulated proteins resulting from boiling are removed, and then it is cooled to an appropriate temperature using a plate cooler.

[0041] The wort is obtained by the above steps up to boiling the wort. The obtained wort is fermented with yeast to obtain a wort ferment. The fermentation of the wort can be carried out according to conventional methods. For example, beer yeast can be inoculated into cooled wort, transferred to a fermentation tank, and alcoholic fermentation can be carried out.

[0042] The final fermentation level of the wort fermentation liquid should be adjusted to 90% or higher, preferably 90-110%, and more preferably 100-110%, from the viewpoint of not reducing the characteristic aroma and flavor of beer. On the other hand, if the final fermentation level is too low, a gunpowder-like or chemical odor and a sticky feeling after drinking may occur due to the reduction in alcohol concentration.

[0043] The degree of fermentation is an important indicator of how far fermentation has progressed in beer after fermentation. Furthermore, the final degree of fermentation refers to the proportion of extract that brewer's yeast can utilize relative to the original wort extract. Here, the extract that brewer's yeast can utilize is the original wort extract minus the extract contained in the finished beer (i.e., the extract remaining after all the extract available to brewer's yeast has been fermented (called the final extract)). The apparent final degree of fermentation refers to the final degree of fermentation calculated using the value of the final extract and the apparent extract, i.e., the extract concentration (w / w%) determined from the specific gravity of the beer containing alcohol.

[0044] Furthermore, "extract" refers to the residual solids after evaporation of wort. Extract mainly consists of sugars. The extract content can be adjusted by changing the amount of malt, various starches, and sugars used as raw materials. The true extract concentration of beer-like beverages can be measured, for example, by the EBC method (Bergium Beer Consumption Association, ed.: BCOJ Beer Analysis Methods, 7.2 (2004)). Depending on the context, the term "extract" can refer to the non-volatile solids themselves, the amount of non-volatile solids, or the concentration (w / w%) of non-volatile solids.

[0045] The final degree of fermentation (Vend) of the wort fermentation liquid can be determined, for example, by the following formula (1).

[0046] Vend(%) = {(P-Eend) / P} × 100 (1) [In the formula, P is the original wort extract, and Eend is the final extract in appearance.]

[0047] The original wort extract P is theoretically calculated by working backward from the alcohol concentration and extract value of the finished beer, following Balling's formula, to determine the wort extract value before alcohol fermentation. Specifically, it can be determined by the method shown in Analytica-EBC(9.4)(2007). The final visible extract Eend can be determined by taking a sample of beer into a flask, adding a large amount of fresh pressed yeast, fermenting it with stirring at 25°C until the extract value no longer decreases (24 hours), and then measuring the visible extract value in the remaining beer.

[0048] The final visible extract (Eend) is calculated from the specific gravity of the final extract containing alcohol, and therefore may show a negative value. As a result, the final visible fermentation degree may exceed 100%.

[0049] The final degree of fermentation in the appearance of the wort ferment can be controlled, for example, by adjusting the saccharification conditions, such as whether or not enzymes are used to saccharify the raw materials, and the type and proportion of raw materials used. For example, extending the saccharification time of the raw materials can increase the sugar concentration that yeast can utilize, thereby increasing the final degree of fermentation in the appearance of the wort ferment.

[0050] The wort ferment may be top-fermented wort or bottom-fermented wort, but bottom-fermented wort is preferred from the viewpoint of a clean aftertaste. Top-fermented wort refers to wort ferment obtained by inoculating wort with top-fermenting yeast and fermenting it under normal fermentation conditions, for example, at 15-25°C for several days. Bottom-fermented wort refers to wort ferment obtained by inoculating wort with bottom-fermenting yeast and fermenting it under normal fermentation conditions, for example, at around 10°C for about a week.

[0051] The amount and concentration of the wort fermented liquid contained in the beer-like beverage can be adjusted as appropriate to provide the desired alcohol concentration or beer-like flavor.

[0052] <Concentration of original wort extract> The beer-like beverage preferably has a wort extract concentration of less than 12.2% by mass. This has the advantage of allowing for a lower alcohol content and a lighter taste. The wort extract concentration of the beer-like beverage of the present invention is more preferably 5.0 to 10.0% by mass, and even more preferably 6.0 to 8.0% by mass.

[0053] For example, the wort extract concentration of beer-like beverages can be calculated by measuring ethanol using the 8.3.6. Alcoholizer method and the true extract using the 8.4.3. Alcoholizer method in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and augmented in 2013), and then calculating the wort extract concentration using the 8.5 Extract-Related Calculation Method.

[0054] <Method of manufacturing beer-like beverages> The present invention relates to a method for producing a beer-like beverage, which includes adjusting the carbon dioxide pressure of the beer-like beverage at 20°C to 0.23 MPa or higher. The carbon dioxide pressure of the beer-like beverage at 20°C can be adjusted using methods commonly known to those skilled in the art.

[0055] The present invention relates to a method for producing a beer-like beverage, which includes adjusting the pH of the beer-like beverage to 4.1 to 5.0.

[0056] The pH of a beer-like beverage can be adjusted at any point in the manufacturing process by adding a pH adjuster. The pH adjuster may be at least one selected from the group consisting of, for example, phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid. Among these, phosphoric acid or lactic acid are preferred pH adjusters.

[0057] The present invention relates to a method for producing a beer-like beverage, which includes adjusting the alcohol concentration of the beer-like beverage to 4 v / v% or less. The alcohol concentration of the beer-like beverage can be adjusted, for example, by diluting the liquid to be treated, such as wort. Dilution can be performed, for example, by adding water to the liquid to be treated.

[0058] In a method for producing a beer-like beverage, dilution of the liquid to be treated can be carried out in any step, such as a cooling step after boiling the wort, a fermentation step, a maturation step, or filtration.

[0059] Furthermore, increasing the proportion of non-fermentable sugars in the wort before the fermentation process can suppress alcohol fermentation during the fermentation process. By reducing the amount of alcohol produced by fermentation in this way, the alcohol concentration of the beer-like beverage can be reduced.

[0060] The present invention provides a method for producing a beer-like beverage, which preferably involves incorporating a wort fermentation liquid into the beer-like beverage. In this case, the wort fermentation liquid may be used as the base liquid for the beer-like beverage.

[0061] The method for producing a beer-like beverage of the present invention preferably includes adjusting the amount of hops or hop-derived components used so that the iso-α-acid concentration is within a specific range. The iso-α-acid concentration of the beer-like beverage can be adjusted during the wort preparation process by adjusting the amount and timing of hop addition to the wort.

[0062] The method for producing a beer-like beverage of the present invention preferably includes adjusting the wort extract concentration of the beer-like beverage to a specific range. The wort extract concentration can be adjusted, for example, by changing the ratio of raw materials such as malt and mash water (mashing ratio) in the pre-fermentation process, concentrating by evaporating water through boiling, changing the amount of hot water added to prepare the extract after boiling, or by using liquid sugar or malt extract.

[0063] The method for producing a beer-like beverage may further include steps such as adding caramel coloring, boiling, pH adjustment, filtration, flavor adjustment, and dissolving carbon dioxide, using known equipment.

[0064] The method for producing a beer-like beverage may further include, as necessary, steps for adding dietary fiber, soy peptides, carbonation, extracts, flavorings, acidulants, sweeteners, bittering agents, colorings, antioxidants, pH adjusters, various nutritional components, etc.

[0065] The beer-like beverage of the present invention is preferably a beverage manufactured without heat treatment after the fermentation process (an unheated fermented beverage). This prevents the volatilization and thermal degradation of highly hydrophobic aroma components, thereby enhancing the function of suppressing oxidative odor and aged taste.

[0066] Even if heat treatment is not performed after the fermentation process, and even if yeast is removed by solid-liquid separation, some of the yeast-derived enzymes remain active. For this reason, invertase activity and protease activity can be detected in unheated fermented beverages. In other words, the beer-like beverage according to the present invention is preferably one that has invertase activity and protease activity.

[0067] In one embodiment, the beer-like beverage of the present invention has an invertase activity of 50 U or more, preferably 100 to 1000 U, and more preferably 300 to 700 U. The invertase activity and protease activity can be measured by conventional methods. [Examples]

[0068] The present invention will be further described in detail by the following examples, but the present invention is not limited thereto. However, Example 1 is for reference only.

[0069] <Example 1> 30 kg of malt and 13 kg of cornstarch as an adjunct were saccharified, and then the enzymes were deactivated at 76°C. After filtering the resulting liquid (wort), it was placed in a boiling kettle, water was added to make a total volume of 230 L, and then an appropriate amount of hops was added. The wort after hop addition was boiled for 80 minutes, then hot water was added to readjust the volume to 230 L, and then an appropriate amount of hops was added in a whirlpool (swirling separator), followed by solid-liquid separation. After solid-liquid separation, the wort was cooled in a heat exchanger to obtain wort with a raw wort extract of 13.0% by mass.

[0070] Yeast was added to the cooled wort and fermented. After fermentation, the fermented liquid was clarified by filtration, and water was added to achieve a wort extract concentration of 11.3% by mass. The mixture was then filled into containers to obtain beer with an alcohol concentration of 5.0 v / v%. Subsequently, carbon dioxide was added as needed using a gas fermentation machine to obtain beers with different gas pressures. The pH was adjusted to 4.6 by adding a NaOH solution.

[0071] Next, 1 to 3 × 10 units of the test bacteria shown in Table 2 were added to each beer. 3 The sample was inoculated to a volume corresponding to cells / mL and stored in the dark at 25°C. The sample was visually inspected at a fixed time each day, and the number of days until turbidity was observed was measured. The results are shown in Table 2.

[0072] [Table 2]

[0073] Of the tested bacteria, Levilactobacillus brevis and Pectinatus frisingensis showed an increase in the number of days until turbidity was observed in proportion to the gas pressure of the beer, indicating that increasing the gas pressure improved the bacteriostatic properties of the beer. Furthermore, Furfurilactobacillus curtus did not become turbid when the gas pressure was increased. Therefore, it can be said that the bacteriostatic properties of Furfurilactobacillus curtus also improved.

[0074] <Example 2> Two types of beer with different gas pressures, alcohol concentration of 3%, and pH 4.6 were prepared in the same manner as in Example 1, except that water was added to bring the original wort extract to 7.5% by mass. A control sample of beer 1 with an alcohol concentration of 5% and pH 4.6, obtained in Example 1, was also prepared. The gas pressure of each beer was measured. Then, 1 to 3 × 10⁶ bacteria, as shown in Table 3, were added to each beer. 3 The sample was inoculated to a volume of cells / mL and stored in the dark at 25°C. The sample was visually inspected at a fixed time each day, and the number of days until turbidity was observed was measured. The results are shown in Table 3.

[0075] [Table 3]

[0076] For the tested bacteria, the number of days until turbidity was observed increased in proportion to the gas pressure of the beer, and the bacteriostatic properties of 3% alcohol beer were increased to the same level as those of 5% alcohol beer.

[0077] <Example 3> Four types of beer with different gas pressures, alcohol concentration of 3%, and pH of 4.6 were prepared in the same manner as in Example 1, except that water was added to bring the original wort extract to 7.5% by mass. The gas pressure of each beer was measured. Then, 1 to 3 × 10⁶ bacteria shown in Table 4 were added to each beer. 3The sample was inoculated to a volume of cells / mL and stored in the dark at 25°C. The sample was visually inspected at a fixed time each day, and the number of days until turbidity was observed was measured. The results are shown in Table 4.

[0078] For the tested bacteria, the number of days until turbidity was observed increased in proportion to the gas pressure of the beer.

[0079] [Table 4]

Claims

1. A method for enhancing the bacteriostatic properties of a beer-like beverage, comprising adjusting the carbon dioxide pressure at 20°C to 0.23 MPa or higher, The aforementioned beer-like beverage contains a wort fermentation liquid, The aforementioned beer-like beverage is an unheated fermented beverage. The beer-like beverage has an alcohol concentration of 1 v / v% or more and 4 v / v% or less. The beer-like beverage has a pH of 4.3 to 5.

0. A method for enhancing the bacteriostatic properties of a beer-like beverage, wherein the bacteriostatic microorganism comprises at least one bacterium selected from the group consisting of Levilactobacillus brevis, Furfurilactobacillus curtus, Pectinatus cerevisiiphilus, Pectinatus frisingensis, Pectinatus haikarae, Pectinatus sottacetonis, and Megasphaera cerevisiae.

2. The method for enhancing the bacteriostatic properties of a beer-like beverage according to claim 1, wherein the carbon dioxide pressure at 20°C is 0.23 to 0.27 MPa.

3. To include the fermented wort in a beer-like beverage. Adjust the carbon dioxide pressure at 20°C to 0.23 MPa or higher. Adjust the alcohol concentration to between 1 v / v% and 4 v / v%. Adjust the pH to 4.3-5.

0. The aforementioned beer-like beverage shall be an unheated fermented beverage. A method for producing a beer-like beverage having enhanced bacteriostatic properties against bacteria that can grow in beer-like beverages, including: A method for producing a beer-like beverage, wherein the bacteria comprises at least one bacterium selected from the group consisting of Levilactobacillus brevis, Furfurilactobacillus curtus, Pectinatus cerevisiiphilus, Pectinatus frisingensis, Pectinatus haikarae, Pectinatus sottacetonis, and Megasphaera cerevisiae.

4. A beer-like beverage containing wort fermented liquid, which is an unheated fermented beverage, has a carbon dioxide pressure of 0.23 MPa or higher at 20°C, an alcohol concentration of 1 v / v% to 4 v / v%, a pH of 4.3 to 5.0, and enhanced bacteriostatic activity against bacteria that can grow in beer-like beverages. A beer-like beverage comprising at least one bacterium selected from the group consisting of Levilactobacillus brevis, Furfurilactobacillus curtus, Pectinatus cerevisiiphilus, Pectinatus frisingensis, Pectinatus haikarae, Pectinatus sottacetonis, and Megasphaera cerevisiae.

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