Beer-like sparkling beverage

Abstract

To provide a beer-like foamable beverage that has a low carbohydrate level but shows a reduced foreign odor derived from sotolon.SOLUTION: A beer-like foamable beverage has a carbohydrate level of 1.5 g / 100 mL or less and contains sotolon and 3-mercaptohexanol. The ratio of the 3-mercaptohexanol level to the sotolon level ([3-mercaptohexanol level] / [sotolon level]) is 0.002 or more. A method for producing a beer-like foamable beverage with a carbohydrate level of 1.5 g / 100 mL or less includes the step for adjusting the sotolon level in the beverage and the 3-mercaptohexanol level in the beverage so that the ratio of the 3-mercaptohexanol level to the sotolon level ([3-mercaptohexanol level] / [sotolon level]) becomes 0.002 or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a low-sugar beer-like sparkling beverage, a method for producing a beer-like sparkling beverage, and a method for improving the flavor of a beer-like sparkling beverage. [Background Art]

[0002] Along with the diversification of consumer preferences, a wide variety of beer-like sparkling beverages such as beer and happoshu (low-malt beer) have been launched on the market. In particular, for health and beauty reasons, there is an increasing demand for beer-like sparkling beverages with reduced sugar, calories and alcohol intake upon consumption. Non-fermented beer-like sparkling beverages produced without a fermentation process have a simpler component composition than fermented beer-like sparkling beverages, and the control of calorie and carbohydrate concentrations is easier. For example, by using lower sugar and lower calorie raw materials such as high-intensity sweeteners instead of sucrose, low-sugar and low-calorie non-fermented beer-like sparkling beverages can be produced relatively easily.

[0003] In the case of beer-like sparkling beverages with low sugar and alcohol content, there is a problem that watery taste is more noticeable than in ordinary beer, and the lack of richness and drinkability makes unpleasant odor and off-flavor more prominent, which easily reduces the palatability of the entire beverage. In addition, by reducing the malt ratio of raw materials to reduce the extract content, low sugar and low calorie can be achieved, and measures have been taken to compensate for the insufficient beer-like aroma. As a method for improving the flavor of low-sugar and low-calorie non-fermented beer-like sparkling beverages, for example, there is a method of adjusting the ratio of linalool content to sugar content within a specific range (Patent Document 1). Furthermore, in a fermented malt beverage in which the usage ratio of malt is suppressed to less than 25% by mass, the content of phenylethyl alcohol, cis-3-hexanol, 4-methyl-3-penten-1-ol, ethyl 3-phenylpropionate, 3-mercapto-1-hexanol, and benzaldehyde, and the linalool content are adjusted within predetermined ranges, whereby both refreshing sweetness and gorgeous aroma can be imparted (Patent Document 2). [Prior Art Documents] [Patent Documents]

[0004] [Patent Document 1] Patent No. 6814734 [Patent Document 2] Japanese Patent Publication No. 2015-154747 [Overview of the project] [Problems that the invention aims to solve]

[0005] Low-carbohydrate beer-like sparkling beverages have the problem of having a noticeable sweet aroma derived from sotolon, which impairs their palatability. The present invention aims to provide a beer-like sparkling beverage that, despite being low in carbohydrates, has a reduced sweet aroma derived from sotolon. [Means for solving the problem]

[0006] As a result of diligent research to solve the above problems, the inventors of the present invention have found that by including 3-mercaptohexanol in a low-carbohydrate beer-like sparkling beverage at a sufficient concentration ratio relative to sotolon in the beverage, the sweet aroma derived from sotolon is reduced and palatability is improved, thus completing the present invention.

[0007] In other words, the beer-like sparkling beverage, the method for producing the beer-like sparkling beverage, and the method for improving the flavor of the beer-like sparkling beverage according to the present invention are as follows. [1] The carbohydrate concentration is 1.5 g / 100 mL or less, It contains sotolon and 3-mercaptohexanol, A beer-like sparkling beverage characterized by having a ratio of the concentration of 3-mercaptohexanol to the concentration of sotolon ([concentration of 3-mercaptohexanol] / [concentration of sotolon]) of 0.002 or higher. [2] The beer-like sparkling beverage according to [1], wherein the ratio of the concentration of 3-mercaptohexanol to the concentration of sotolon is 0.1 or less. [3] A beer-like sparkling beverage according to [1] or [2], wherein the concentration of sotolon is 1.0 ppb or higher. [4] A beer-like sparkling beverage according to any of the above [1] to [3], wherein the concentration of sotolon is 100 ppb or less. [5] A beer-like sparkling beverage according to any of the above [1] to [4], wherein the concentration of 3-mercaptohexanol is 0.01 to 0.3 ppb. [6] A beer-like sparkling beverage according to any of the above [1] to [5], having an alcohol concentration of 1.0 to 6.0 v / v%. [7] A beer-like sparkling beverage according to any of the above [1] to [5], having an alcohol concentration of less than 1.0 v / v%. [8] A beer-like sparkling beverage, which is a fermented beer-like sparkling beverage, as described in any of [1] to [7] above. [9] A step of adjusting the concentration of sotolon in the beverage and the concentration of 3-mercaptohexanol in the beverage so that the ratio of the concentration of 3-mercaptohexanol to the concentration of sotolon ([concentration of 3-mercaptohexanol] / [concentration of sotolon]) is 0.002 or more. Having A method for producing a beer-like sparkling beverage with a carbohydrate concentration of 1.5 g / 100 mL or less.

[10] Furthermore, A process of incorporating one or more substances selected from the group consisting of sotolon and 3-mercaptohexanol as raw materials, A method for producing the beer-like sparkling beverage of the above [9], comprising:

[11] A method for producing a beer-like sparkling beverage according to [9] or

[10] , wherein the concentration of sotolon is 1.0 to 100 ppb and the concentration of 3-mercaptohexanol is 0.01 to 0.3 ppb.

[12] A step of adjusting the ratio of the concentration of 3-mercaptohexanol to the concentration of sotolon in the beverage ([concentration of 3-mercaptohexanol] / [concentration of sotolon]) to 0.002 or more. has A method for improving the flavor of a beer-like sparkling beverage with a carbohydrate concentration of 1.5g / 100mL or less.

[13] Further, a step of adding, as a raw material, one or more selected from the group consisting of sotolon and 3-mercaptohexanol; The method for improving flavor of a beer-like sparkling beverage according to

[12] , comprising the step.

Effects of the Invention

[0008] The beer-like sparkling beverage according to the present invention, despite being low in sugar, has a reduced sweet aroma derived from sotolon and has high palatability. Furthermore, by the method for producing a beer-like sparkling beverage and the method for improving flavor of a beer-like sparkling beverage according to the present invention, a highly palatable beer-like sparkling beverage with reduced sweet aroma derived from sotolon can be produced.

Mode for Carrying Out the Invention

[0009] In the present invention and the specification of the present application, "X1 to X2 (X1 and X2 are real numbers satisfying X1 < X2)" means a numerical range of "not less than X1 and not more than X2". In the present invention and the specification of the present application, "ppm" and "ppb" mean "mass ppm" and "mass ppb", respectively.

[0010] In the present invention and the specification of the present application, the "beer-like sparkling beverage" means a beverage having "beer-likeness" among beverages containing carbon dioxide gas. "Beer-likeness" means a taste that evokes beer in terms of flavor, regardless of the product name or labeling. That is, the "beer-like sparkling beverage" means a sparkling beverage that has the same or similar flavor, taste and texture to beer, and has high thirst-quenching effect and drinkability (the property of allowing one to keep drinking multiple glasses without getting tired), regardless of alcohol concentration, whether malt or hops are used, and whether fermentation is performed or not.

[0011] In the present invention and this specification, "fermented beer-like sparkling beverage" means a beer-like sparkling beverage produced through a fermentation process. The fermentation method is not particularly limited and may be single fermentation, single-stage multiple fermentation, or parallel multiple fermentation. However, it is preferable that the fermentation is single-stage multiple fermentation, which involves separately carrying out a saccharification process in which starch contained in raw materials such as malt is broken down into 1 to 3 sugars, and a fermentation process in which yeast produces alcohol from the sugars. In the present invention and this specification, "non-fermented beer-like sparkling beverage" means a beer-like sparkling beverage that is manufactured without undergoing a fermentation process.

[0012] The fermented beer-like sparkling beverage according to the present invention specifically includes beverages produced through a fermentation process, such as beer, sparkling alcoholic beverages, low-alcohol beer-like sparkling beverages, and non-alcoholic beer. In addition, liqueurs obtained by mixing a beverage produced through a fermentation process with an alcohol-containing distillate may also be included.

[0013] The alcohol-containing distillate is a solution containing alcohol obtained by distillation, and generally, distilled spirits can be used. For example, it may be raw material alcohol, and distilled spirits such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu can be used.

[0014] The beer-like sparkling beverage according to the present invention is a so-called low-carbohydrate beer-like sparkling beverage having a carbohydrate concentration of 1.5 g / 100 mL or less, which contains sotolon (CAS RN: 28664-35-9) and 3-mercaptohexanol (CAS RN: 51755-83-0), and is characterized in that the ratio of the concentration of 3-mercaptohexanol to the concentration of sotolon ([concentration of 3-mercaptohexanol] / [concentration of sotolon], hereinafter sometimes referred to as "M / S ratio") is 0.002 or more. In the case of low-carbohydrate beer-like sparkling beverages, the off-flavor (sweet aroma) derived from sotolon is more noticeable than in beer-like sparkling beverages with normal carbohydrate concentrations, due to insufficient richness and drinkability. In contrast, in the low-carbohydrate beer-like sparkling beverage according to the present invention, by containing 3-mercaptohexanol at a specific concentration ratio relative to sotolon in the beverage, in addition to suppressing the sweet aroma derived from sotolon, beer-like sharpness can be improved, and palatability can be enhanced.

[0015] The M / S ratio of the beer-like sparkling beverage according to the present invention is not particularly limited as long as it is 0.002 or more. By containing a sufficient amount of 3-mercaptohexanol relative to the content of sotolon in the beverage, the sweet aroma derived from sotolon can be effectively suppressed, and the flavor can be improved. Furthermore, as the M / S ratio increases, in addition to suppressing the sweet aroma derived from sotolon, beer-like sharpness can be improved. Since both the effect of suppressing the sweet aroma derived from sotolon and the effect of improving beer-like sharpness can be sufficiently exhibited, the M / S ratio of the beer-like sparkling beverage according to the present invention is preferably 0.003 or more, more preferably 0.006 or more, and even more preferably 0.01 or more. On the other hand, if the M / S ratio becomes too large, the aroma of 3-mercaptohexanol itself may be perceived as an off-flavor. From this point of view, the M / S ratio of the beer-like sparkling beverage according to the present invention is preferably 0.1 or less, more preferably 0.07 or less, and even more preferably 0.04 or less.

[0016] The sotolon concentration of the beer-like sparkling beverage according to the present invention is not particularly limited as long as the M / S ratio is 0.002 or more. From the viewpoint that the effect of suppressing the sweet aroma derived from sotolon by adjusting the M / S ratio (hereinafter sometimes referred to as "the effect of suppressing off-flavor by adjusting the M / S ratio") can be sufficiently exhibited, the sotolon concentration of the beer-like sparkling beverage according to the present invention is preferably 1.0 ppb or more, more preferably 1.5 ppb or more, and may be 5.0 ppb or more. Further, the sotolon concentration of the beer-like sparkling beverage according to the present invention is preferably 100 ppb or less, more preferably 50 ppb or less.

[0017] The 3-mercaptohexanol concentration of the beer-like sparkling beverage according to the present invention is not particularly limited as long as the M / S ratio is 0.002 or more. From the viewpoint that the effect of suppressing off-flavor by adjusting the M / S ratio can be sufficiently exhibited, the 3-mercaptohexanol concentration of the beer-like sparkling beverage according to the present invention is preferably 0.01 ppb or more, more preferably 0.03 ppb or more, and still more preferably 0.045 ppb or more. Further, since the aroma of 3-mercaptohexanol itself is unlikely to become an off-taste, the 3-mercaptohexanol concentration of the beer-like sparkling beverage according to the present invention is preferably 0.3 ppb or less, more preferably 0.2 ppb or less, still more preferably 0.15 ppb or less, and even more preferably 0.10 ppb or less.

[0018] The means for allowing the beer-like sparkling beverage according to the present invention to contain sotolon at a desired concentration is not particularly limited. For example, by using sotolon as a raw material, a beer-like sparkling beverage containing sotolon can be produced. The raw material to be used may be sotolon derived from a synthetic or natural product, or may be a flavor containing sotolon. Further, since sotolon is a substance produced by the Maillard reaction during roasting of malt, the sotolon concentration of the beer-like sparkling beverage can also be adjusted to a desired range by adjusting the variety and roasting conditions of malt used as a raw material, or adjusting the amount of malt used.

[0019] The means by which the beer-like sparkling beverage according to the present invention contains 3-mercaptohexanol at a desired concentration are not particularly limited. For example, a beer-like sparkling beverage containing 3-mercaptohexanol can be produced by using 3-mercaptohexanol as a raw material. The raw material used may be synthetic or naturally derived 3-mercaptohexanol, or a flavoring agent containing 3-mercaptohexanol. Furthermore, since 3-mercaptohexanol is an aroma component mainly derived from hops, the concentration of 3-mercaptohexanol in the beer-like sparkling beverage can be adjusted to a desired range by adjusting the variety, processing method, and processing conditions of the hops used as a raw material, or by adjusting the amount of hops used and the timing of their addition.

[0020] The concentration of sotolon in the beer-like sparkling beverage according to the present invention can be quantified, for example, by solvent extraction-gas chromatography-tandem quadrupole mass spectrometry (solvent extraction-GC / MS / MS method). The concentration of 3-mercaptohexanol in the beer-like sparkling beverage according to the present invention can be quantified, for example, by GC / MS (gas chromatography-mass spectrometry).

[0021] In the beer-like sparkling beverage according to the present invention, the means for adjusting the M / S ratio of the beverage to a desired range are not particularly limited. For example, the M / S ratio of the beer-like sparkling beverage can be adjusted by including one or more substances selected from the group consisting of sotolon and 3-mercaptohexanol as raw materials.

[0022] The carbohydrate concentration of the beer-like sparkling beverage according to the present invention is not particularly limited as long as it is 1.5 g / 100 mL or less. In order to more fully exhibit the effect of suppressing off-flavors by adjusting the M / S ratio, the carbohydrate concentration of the beer-like sparkling beverage according to the present invention is preferably 1.0 g / 100 mL or less, more preferably 0.75 g / 100 mL or less, even more preferably 0.5 g / 100 mL or less, and still more preferably less than 0.5 g / 100 mL.

[0023] Note that carbohydrates refer to carbohydrates other than dietary fiber. Carbohydrates can be calculated according to the method described in Appendix 2 of the Nutrition Labeling Standards (partially amended by Consumer Affairs Agency Notification No. 9 of 2009) (calculated by deducting the amounts of protein, fat, dietary fiber, ash, and water from the weight of the food).

[0024] The beer-like sparkling beverage according to the present invention may be an alcoholic beverage or a non-alcoholic beverage (a beverage that does not contain ethanol, or a beverage with an alcohol concentration of less than 1.0 v / v%).

[0025] When the beer-like sparkling beverage according to the present invention is an alcoholic beverage, the alcohol concentration is not particularly limited as long as it is a concentration at which the off-flavor suppression effect by adjusting the M / S ratio can be obtained. The beer-like sparkling beverage according to the present invention is preferably a relatively low alcohol concentration, as this effect is more easily exhibited, and it is also preferable that it be a non-alcoholic beverage. Low-alcohol beverages and non-alcoholic beverages generally have a weaker richness and body derived from alcohol and are prone to off-flavors derived from sotolon, but by adjusting the M / S ratio, off-flavors derived from sotolon can be sufficiently suppressed even at low alcohol concentrations.

[0026] When the beer-like sparkling beverage according to the present invention is an alcoholic beverage, the alcohol concentration of the beer-like sparkling beverage is preferably, for example, 9.0 v / v% or less, more preferably 6.0 v / v% or less, and even more preferably 5.0 v / v% or less. Furthermore, the alcohol concentration of the beer-like sparkling beverage is preferably, for example, 0.1 v / v% or more, more preferably 0.5 v / v% or more, and even more preferably 1.0 v / v% or more. It may also be less than 0.1 v / v%.

[0027] The gas volume of the beer-like sparkling beverage according to the present invention is not particularly limited and can be adjusted as appropriate according to the desired product quality. For example, the gas volume of the beer-like sparkling beverage according to the present invention is preferably 1.2 gas volumes (GV) or more at 20°C, more preferably 2.4 GV or more, even more preferably 2.4 GV to 5.0 GV, and even more preferably 2.4 GV to 4.0 GV.

[0028] The beer-like sparkling beverage according to the present invention may be a beer-like sparkling beverage manufactured using malt as a raw material. When using malt as a raw material, in addition to the effect of suppressing off-flavors by adjusting the M / S ratio, from the viewpoint of obtaining a higher beer flavor imparting effect, the malt ratio of the beer-like sparkling beverage according to the present invention is preferably 50% by mass or more, more preferably 65% ​​by mass or more, even more preferably 80% by mass or more, and even more preferably 100% by mass. Note that "malt ratio" means the proportion (mass) of malt in the solid raw materials.

[0029] When the beer-like sparkling beverage according to the present invention contains a bittering agent, examples of such bittering agents include iso-alpha acids, tetraiso-alpha acids, oxides of beta acids, magnesium salts, calcium salts, naringin, kwashin, quinine, momordicin, quercitrin, theobromine, caffeine, bitter melon, gentian tea, bitter tea, wormwood extract, gentian extract, cinchona extract, and the like. These bittering agents may be used individually or in combination of two or more.

[0030] Hops contain alpha acids, which are precursors to iso-alpha acids. Therefore, by using hops as a raw material, it is possible to produce beer-like sparkling beverages containing iso-alpha acids.

[0031] In the present invention and this specification, unless otherwise specified, "hops" includes not only fresh hops, dried hops, hop pellets, etc., but also processed hop products. Examples of processed hop products include hop extract obtained by extracting bitter components from hops, isopropyl hop extract, tetrahydroisohumulone, hexahydroisohumulone, and other hop products containing isopropyl hop components obtained by isopropyl hop extraction.

[0032] The amount of bittering agent in the beer-like sparkling beverage according to the present invention can be appropriately adjusted according to the desired taste quality. For example, the bitterness value of the beer-like sparkling beverage according to the present invention can be 5 BU or more, preferably 8 BU to 30 BU, and more preferably 8 BU to 24 BU. Alternatively, the bitterness value of the beer-like sparkling beverage according to the present invention can be less than 5 BU.

[0033] In the present invention and this specification, bitterness value is an index of bitterness provided by a group of hop-derived substances mainly composed of isohumulone, and the bitterness value of beverages, including beer-like sparkling beverages, can be measured by the method described in Beer Analysis Methods of the Beer Brewers Association (ed.): BCOJ, 8.15 (2004).

[0034] The beer-like sparkling beverage according to the present invention specifically includes beer, sparkling alcoholic beverages made from malt, sparkling alcoholic beverages that do not use malt, low-alcohol sparkling beverages, and non-alcoholic beer. In addition, it may also be a liqueur obtained by mixing a beverage made from malt and produced through a fermentation process with an alcohol-containing distillate. The alcohol-containing distillate is a solution containing alcohol obtained by a distillation operation, and may be, for example, raw material alcohol, or distilled spirits such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu.

[0035] The beer-like sparkling beverage according to the present invention can be manufactured in the same manner as general fermented beer-like sparkling beverages and non-fermented beer-like sparkling beverages, except that the M / S ratio of the beverage is adjusted to a desired range.

[0036] Fermented beer-like sparkling beverages, which are produced through a fermentation process, can generally be manufactured through the following steps: mashing (preparation of fermentation raw material liquid), fermentation, storage, and filtration.

[0037] First, in the preparation process (fermentation raw material liquid preparation process), a fermentation raw material liquid is prepared from one or more fermentation raw materials selected from the group consisting of grain raw materials and carbohydrate raw materials. Specifically, a mixture containing fermentation raw materials and raw water is heated to saccharify the starch and prepare a sugar solution, after which the obtained sugar solution is boiled, and then at least a portion of the solid components is removed to prepare the fermentation raw material liquid.

[0038] First, a mixture containing at least one of the grain raw material and the carbohydrate raw material, along with raw water, is prepared and heated to saccharify the starch in the grain raw material and prepare a sugar solution. The sugar solution may be made from grain raw material alone, carbohydrate raw material alone, or a mixture of both. Examples of grain raw materials include barley, wheat, malts of these grains, rice, corn, soybeans and other legumes, and potatoes. The grain raw material can also be used as grain syrup, grain extract, etc., but it is preferable to use it as a grain pulverized product obtained by grinding. The grinding of grains can be carried out by conventional methods. The grain pulverized product may be malt pulverized, corn starch, corn grits, etc., which have undergone processing that is normally done before and after grinding. It is preferable to use malt pulverized product. By using malt pulverized product, it is possible to produce a fermented beer-like sparkling beverage with a more distinct beer-like character. The malt powder can be any barley, such as two-row barley, that has been germinated by conventional methods, dried, and then ground to a predetermined particle size. The grain raw material may be a single type of grain or a mixture of multiple types. For example, malt powder may be used as the main ingredient, and rice or corn powder as a secondary ingredient. Examples of carbohydrate raw materials include sugars such as liquid sugar.

[0039] The mixture may also contain auxiliary ingredients other than grain raw materials and water. Examples of such auxiliary ingredients include hops, dietary fiber, yeast extract, fruit juice, bittering agents, coloring agents, herbs, and flavorings. In addition, enzyme preparations such as saccharifying enzymes such as α-amylase, glucoamylase, and pullulanase, and proteases may be added as needed.

[0040] Saccharification is carried out using enzymes derived from grain raw materials or enzymes added separately. The temperature and time during saccharification are adjusted as appropriate, taking into consideration the type of grain raw materials used, the proportion of grain raw materials in the total fermentation materials, the type and amount of enzymes added and the desired quality of the fermented beer-like sparkling beverage. For example, saccharification can be carried out by conventional methods, such as holding the mixture containing grain raw materials at 35-70°C for 20-90 minutes.

[0041] The boiled sugar solution (the boiled sugar solution) can be prepared by boiling the sugar solution obtained after the saccharification treatment. It is preferable to filter the sugar solution before boiling and boil the resulting filtrate. Alternatively, a mixture of malt extract and warm water may be used instead of the filtrate of the sugar solution, and this mixture may be boiled. The boiling method and conditions can be determined as appropriate.

[0042] By adding herbs and other ingredients as appropriate before or during boiling, a fermented beer-like sparkling beverage with a desired flavor can be produced. For example, by adding hops before or during boiling and boiling in the presence of hops, the flavor and aroma components of the hops, especially the bitter components, can be efficiently extracted. The amount of hops added, the method of addition (e.g., adding in several stages), and the boiling conditions can be determined as appropriate.

[0043] The broth obtained after boiling contains residues such as proteins that have settled. Therefore, at least some of the solid components, such as residues, are removed from the broth. The residue can be removed by any solid-liquid separation method, but generally, a tank called a whirlpool is used to remove the precipitate. The temperature of the broth at this time should be 15°C or higher, and is generally carried out at around 50-100°C. The broth (filtrate) after the residue has been removed is cooled to an appropriate fermentation temperature using a plate cooler or the like. This broth after the residue has been removed becomes the raw material liquid for fermentation.

[0044] Next, as a fermentation step, yeast is inoculated into the cooled fermentation raw material liquid and fermentation is carried out. The cooled fermentation raw material liquid may be used as is in the fermentation step, or it may be used after being adjusted to the desired extract concentration. The yeast used for fermentation is not particularly limited and can be appropriately selected from yeasts commonly used in the production of alcoholic beverages. It may be a top-fermenting yeast or a bottom-fermenting yeast, but a bottom-fermenting yeast is preferred because it is easier to apply to large-scale brewing equipment.

[0045] Furthermore, in the storage process, the obtained fermented liquid is matured in a storage tank and stabilized under low temperature conditions of about 0°C. Then, in the filtration process, the matured fermented liquid is filtered to remove yeast and proteins insoluble at that temperature range, thereby obtaining the desired fermented beer-like sparkling beverage. The filtration process can be any method that can filter out the yeast, such as diatomaceous earth filtration or filter filtration using a filter with an average pore size of about 0.4 to 1.0 μm.

[0046] Non-fermented beer-like sparkling beverages, which are produced without a fermentation process, can generally be manufactured by mixing the various ingredients (formulation method). Specifically, they can be manufactured by a mixing process in which the various ingredients are mixed to prepare a mixture, and a gas introduction process in which carbon dioxide is added to the resulting mixture.

[0047] First, in the blending process, a blended liquid is prepared by mixing the raw materials. In the blending process, it is preferable to prepare a blended liquid by mixing all raw materials except carbon dioxide. The order in which the raw materials are mixed is not particularly limited. All raw materials may be added to the raw water at the same time, or they may be added sequentially, for example, by dissolving the raw materials that were added first and then adding the remaining raw materials. Alternatively, solid raw materials (e.g., in powder or granular form) and alcohol may be mixed with the raw water, or the solid raw materials may be prepared as an aqueous solution beforehand, and these aqueous solutions, alcohol, and raw water as needed may be mixed. Furthermore, heated raw materials may be added to the raw water, or the prepared blended liquid may be heated.

[0048] Ingredients include bittering agents, acidulants, sweeteners, caramel coloring, flavorings, ethanol (raw material alcohol), emulsifiers, polysaccharides, water-soluble dietary fiber, protein or its hydrolysates, etc. As bittering agents, those listed above can be used.

[0049] Examples of sweeteners include, but are not limited to, sucrose, glucose, fructose, isomerized sugar, and high-intensity sweeteners. These sweeteners may be used individually or in combination of two or more. Examples of high-intensity sweeteners include aspartame, sucralose, acesulfame potassium, neotame, stevia, and enzyme-treated stevia.

[0050] Examples of acidulants include organic acids such as citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, phosphoric acid, lactic acid, adipic acid, and fumaric acid. Flavorings include beer extract, beer flavoring, and hop flavoring.

[0051] Examples of emulsifiers include polyglycerin fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, polypropylene glycol fatty acid esters, sorbitan fatty acid esters, and polysorbates.

[0052] Examples of polysaccharides include starch and dextrin. Dextrin is a carbohydrate obtained by hydrolyzing starch, and refers to a carbohydrate that is larger than oligosaccharides (carbohydrates in which 3 to 10 monosaccharides are polymerized).

[0053] Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not digested or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soy fiber (soluble soy polysaccharides), polydextrose, indigestible dextrin, galactomannan, inulin, guar gum hydrolysate, pectin, and gum arabic.

[0054] If insoluble matter is generated in the prepared solution during the blending process, it is preferable to perform a treatment to remove the insoluble matter, such as filtration, on the prepared solution before the gas introduction process. The insoluble matter removal treatment is not particularly limited and can be carried out by methods commonly used in the art, such as filtration or centrifugal separation. In the present invention, it is preferable to remove the insoluble matter by filtration, and more preferable to remove it by diatomaceous earth filtration.

[0055] Next, as a gas introduction step, carbon dioxide is added to the mixture obtained in the blending step. This yields a non-fermented beer-like sparkling beverage. The addition of carbon dioxide imparts a refreshing sensation similar to that of beer. The addition of carbon dioxide can be done by conventional methods. For example, the mixture obtained in the blending step may be mixed with carbonated water, or carbon dioxide may be directly added to the mixture obtained in the blending step and dissolved.

[0056] After adding carbon dioxide, the resulting non-fermented beer-like sparkling beverage may be subjected to further treatments such as filtration to remove insoluble matter. The insoluble matter removal treatment is not particularly limited and can be carried out by methods commonly used in the art.

[0057] Bottled beer-like sparkling beverages can be produced by filling the manufactured beer-like sparkling beverage into a container and sealing it. Filling and sealing the container can be done by conventional methods. In addition, the empty space in the bottled beer-like sparkling beverage may be filled with an inert gas such as nitrogen or carbon dioxide. These inert gases can reduce the amount of oxygen present in the container.

[0058] The containers used to fill bottled beer-like sparkling beverages are not particularly limited. Specifically, examples include glass bottles, cans, and flexible containers. Examples of cans include two-piece beverage cans, three-piece beverage cans, and bottle cans. Examples of flexible containers include those made by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate). Flexible containers may be made of a single layer of resin or a multi-layer resin.

[0059] The container used for filling the beer-like sparkling beverage according to the present invention is a container with high pressure resistance. Currently, the manufacturer-guaranteed pressure resistance of aluminum (alloy) two-piece beverage cans and aluminum (alloy) bottle cans on the market is around 686 kPa at the highest. Considering the actual pressure resistance, it is approximately 3.2 GV or less when heat sterilization is required, and approximately 3.8 GV or less when heat sterilization is not required.

[0060] Furthermore, the beer-like sparkling beverage according to the present invention undergoes heat sterilization treatment as necessary during its manufacturing process. Heat sterilization treatment may be performed before or after filling into containers. Sterilization can be carried out by conventional methods such as UHT (ultra-high temperature) sterilization, pasteurization, or retort sterilization. [Examples]

[0061] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[0062] <Measurement of Sotolon concentration in beverages> In the following examples, the sotolon concentration in the beer-like sparkling beverage was measured by solvent extraction-GC / MS / MS. Dichloromethane was used for solvent extraction. Specifically, first, sodium chloride was added to the test sample (beer-like sparkling beverage) to a final concentration of 30% by mass to prepare the measurement sample. Then, twice the amount of dichloromethane was added to the measurement sample and shaken for 15 minutes. After that, the dichloromethane layer was recovered by centrifugation, and after appropriate dilution by solvent removal, it was subjected to GC / MS / MS as the analytical sample. Quantitative analysis was performed using the standard addition method with an internal standard.

[0063] <Measurement of 3-mercaptohexanol concentration in beverages> In the following examples, the concentration of 3-mercaptohexanol in beer-like sparkling beverages was measured by LC / MS / MS under the following conditions.

[0064] (HPLC conditions) HPLC system: Agilent 1200 HPLC (manufactured by Agilent Technologies) Column: 100Å Alltima C18 (250mm x 2.1mm (ID) x 5μm), with guard cartridge made of the same material (7.5mm x 2.1mm (ID)) (manufactured by Alltech) Column temperature: 25℃

[0065] (MS / MS conditions) MS / MS system: 4000 QTrap hybrid (Applied Biosystems) Electrospray ionization: positive ion mode Mobile phase A: 0.5% formic acid aqueous solution Mobile phase B: Solution of 0.5% formic acid dissolved in acetonitrile. Linear gradient of mobile phase B: 0 min, 0% → 10 min, 20% → 15 min, 50% → 20 min, 80% → 21 min, 20% → then 15 minutes, 20% for column equilibration. Mobile phase flow rate: 0.200 mL / min Column injection volume: 10 μL

[0066] <Sensory evaluation> The sensory evaluation of off-flavors (sweet aroma, spicy aroma, etc.) and crispness of the taste of the beverages was conducted by a panel of three beer specialists who tasted beer-like sparkling beverages and scored each item by mutual agreement. The sensory evaluation of off-flavors was done on a 5-point scale (1: not detected, 2: detected but weak, 3: detected, 4: strongly detected, 5: very strongly detected). The sensory evaluation of crispness was also done on a 5-point scale (1: poor crispness, 2: slightly crispness, 3: good crispness, 4: considerably crispness, 5: very crispness).

[0067] Furthermore, the overall flavor and aroma of the beverages were evaluated on a three-point scale (〇: good as beer, △: like beer, ×: not like beer) based on whether off-flavors (sweet aroma, spicy aroma, etc.) were prominent and detracted from the beer-like quality, as agreed upon by the three panel members.

[0068] [Reference example 1] Sotolon was added at various concentrations to beer-like sparkling beverages with carbohydrate concentrations of 0.4, 1.5, or 3.0 g / 100 mL, and its effects on off-flavor, taste, and crispness were investigated.

[0069] 400g of malt extract (75% solids by mass) and 6g of hop extract (58% alpha acid by mass) were dissolved in 100L of distilled water and boiled for 60 minutes. After boiling, the solution was filtered to obtain the sample solution. Ethanol was added to the obtained sample solution to a concentration of 5% by volume, and then carbon dioxide gas was sealed in. Maltose was added to the obtained sample solution to adjust the carbohydrate concentration to 0.4, 1.5, or 3.0 g / 100 mL, and beer-like sparkling beverages (Test Group 1-1, Test Group 2-1, Test Group 3-1) were prepared. The sotolon and 3-mercaptohexanol concentrations of these beer-like sparkling beverages were measured.

[0070] Beer-like sparkling beverages were prepared by adding sotolon to the beer-like sparkling beverages of test sections 1-1, 2-1, and 3-1, respectively, to achieve the values ​​shown in Tables 1-3. Sensory evaluation tests were then conducted on the obtained beer-like sparkling beverages.

[0071] [Table 1]

[0072] [Table 2]

[0073] [Table 3]

[0074] In the beer-like sparkling beverages with a carbohydrate concentration of 3.0g / 100mL (test groups 1-1 to 1-5), no sweet aroma derived from sotolon was detected even at a sotolon concentration of around 50ppb. In addition, the crispness increased in a sotolon concentration-dependent manner, improving palatability. In contrast, in the beer-like sparkling beverages with a carbohydrate concentration of 1.5g / 100mL or 0.4g / 100mL (test groups 2-1 to 2-5, 3-1 to 3-5), the off-flavor derived from sotolon was detected even at a sotolon concentration of 0.8ppb, and its intensity increased in a sotolon concentration-dependent manner. Similar to the beer-like sparkling beverage with a carbohydrate concentration of 3.0g / 100mL, a tendency for crispness to increase in a sotolon concentration-dependent manner was observed, but the intensity was less than that of the beer-like sparkling beverage with a carbohydrate concentration of 3.0g / 100mL. Therefore, in beer-like sparkling beverages with a carbohydrate concentration of 1.5g / 100mL or less, while an increase in sotolon concentration imparts a beer-like crispness, the increased sweet aroma derived from sotolon disrupts the balance of flavors, resulting in a decrease in palatability.

[0075] [Example 1] In Reference Example 1, it was confirmed that the addition of sotolon enhanced the crispness of a beer-like sparkling beverage, but also produced an off-flavor with a sweet aroma derived from sotolon. Sotolon and 3-mercaptohexanol were added at various concentrations to this beverage, and the effects of sotolon-derived off-flavor and crispness were investigated.

[0076] First, 23 kg of malt and 22 kg of granulated sugar 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 200 L, and then an appropriate amount of hops was added. The wort after hop addition was boiled for 70 minutes, then hot water was added to readjust the volume to 200 L, and solid-liquid separation was performed in a whirlpool (swirling separation tank). After solid-liquid separation, the wort was cooled using a heat exchanger. Yeast was added to the cooled wort and fermentation was carried out. After fermentation, the fermented liquid was clarified by filtration, filled into containers, and, if necessary, subjected to heat treatment at 65°C for 10 minutes to obtain a beer-like sparkling beverage with a malt content of 51%, an alcohol concentration of 5%, and a carbohydrate content of 1.5 g / 100 mL or 0.4 g / 100 mL.

[0077] By appropriately setting the malt saccharification conditions, specifically the type and amount of enzyme used, the timing of addition, and the temperature profile (setting temperatures and holding times for each temperature range when preparing the saccharified solution), the carbohydrate concentration of the final beer-like sparkling beverage was adjusted to 0.4 g / 100 mL or 1.5 g / 100 mL.

[0078] To the obtained beer-like sparkling beverage, sotolon and / or 3-mercaptohexanol were added as appropriate to achieve the concentrations shown in Tables 4 to 13 to produce a beer-like sparkling beverage. Sensory evaluation was conducted on the produced beer-like sparkling beverage. The results are shown in Tables 4 to 13.

[0079] [Table 4]

[0080] [Table 5]

[0081] Table 6

[0082] Table 7

[0083] Table 8

[0084] Table 9

[0085] Table 10

[0086] Table 11

[0087] Table 12

[0088] Table 13

[0089] As shown in Tables 4-13, regardless of whether the carbohydrate concentration was 0.4g / 100mL or 1.5g / 100mL, and regardless of the concentration of sotolon, the higher the M / S ratio, the weaker the sweet aroma and off-flavor became, and the crisper the finish. In particular, it was found that by including 3-mercaptohexanol so that the M / S ratio was 0.002 or higher, the sweet aroma derived from sotolon was sufficiently suppressed, the crispness improved, and the overall flavor evaluation was higher. On the other hand, it was found that when the M / S ratio was 0.1 or higher, the spiciness became prominent, the beer-like characteristics were lost, and the overall flavor evaluation decreased.

[0090] [Example 2] Sotolon and 3-mercaptohexanol were added at various concentrations to beer-like sparkling beverages with varying malt ratios, and their effects on off-flavors and crispness were investigated.

[0091] First, a fermented beer-like sparkling beverage was prepared in the same manner as in Example 1, except that malt and granulated sugar were used as fermentation ingredients in the malt ratios shown in Tables 14-16. Then, sotolon and / or 3-mercaptohexanol were added to the obtained beer-like sparkling beverage to the concentrations shown in Tables 14-16 to produce a beer-like sparkling beverage. Sensory evaluation was conducted on the prepared beer-like sparkling beverage. The results are shown in Tables 14-16.

[0092] [Table 14]

[0093] [Table 15]

[0094] [Table 16]

[0095] In all three beer-like sparkling beverages—one with a carbohydrate concentration of 1.5g / 100mL and an alcohol concentration of 5.0v / v% (test sections 1-1 to 1-5), one with a carbohydrate concentration of 0.4g / 100mL and an alcohol concentration of 5.0v / v% (test sections 2-1 to 2-4), and one with a carbohydrate concentration of 0.4g / 100mL and an alcohol concentration of 4.0v / v% (test sections 3-1 to 3-5)—regardless of the malt ratio, the sweet aroma derived from sotolon was sufficiently suppressed, and the crispness was enhanced, resulting in a good flavor profile. These results confirm that adjusting the M / S ratio suppresses off-flavors regardless of the malt ratio. Furthermore, the crispness increased with a higher malt ratio.

[0096] [Example 3] Sotolon and 3-mercaptohexanol were added to non-fermented beer-like sparkling beverages at various concentrations, and their effects on off-flavors and crispness derived from sotolon were investigated.

[0097] First, the concentrations of sotolon and 3-mercaptohexanol were measured in a commercially available non-fermented beer-like sparkling beverage (commercial product A) with a carbohydrate concentration of 0.0 g / 100 mL and an alcohol concentration of 0.00 v / v%, and both were found to be 0.00 ppb. Sotolon and / or 3-mercaptohexanol were added to commercial product A as appropriate to achieve the concentrations shown in Table 17, thereby producing a beer-like sparkling beverage. Sensory evaluation was conducted on the produced beer-like sparkling beverage. The results are shown in Table 17.

[0098] [Table 17]

[0099] As shown in Table 17, even in a non-fermented beer-like sparkling beverage with a carbohydrate concentration of 0.0 g / 100 mL, increasing the 3-mercaptohexanol content and raising the M / S ratio resulted in a crisp, beer-like finish while suppressing the off-flavor of sweet aromas derived from sotolon, leading to an overall higher evaluation of flavor.

Claims

1. The carbohydrate concentration is 1.5 g / 100 mL or less. It contains sotolon and 3-mercaptohexanol, The ratio of the concentration of 3-mercaptohexanol to the concentration of sotolon ([concentration of 3-mercaptohexanol] / [concentration of sotolon]) is 0.002 or higher, The sotolon concentration is characterized by being 0.91 ppb or higher. A beer-like sparkling beverage.

2. The beer-like sparkling beverage according to claim 1, wherein the ratio of the concentration of 3-mercaptohexanol to the concentration of sotolon is 0.1 or less.

3. The beer-like sparkling beverage according to claim 1, wherein the concentration of sotolon is 100 ppb or less.

4. The beer-like sparkling beverage according to claim 1, wherein the concentration of 3-mercaptohexanol is 0.01 to 0.3 ppb.

5. The beer-like sparkling beverage according to claim 1, wherein the alcohol concentration is 1.0 to 6.0 v / v%.

6. The beer-like sparkling beverage according to claim 1, wherein the alcohol concentration is less than 1.0 v / v%.

7. A beer-like sparkling beverage according to any one of claims 1 to 6, which is a fermented beer-like sparkling beverage.

8. A step of adjusting the concentration of sotolon in the beverage and the concentration of 3-mercaptohexanol in the beverage so that the ratio of the concentration of 3-mercaptohexanol to the concentration of sotolon ([concentration of 3-mercaptohexanol] / [concentration of sotolon]) is 0.002 or more. Having A method for producing a beer-like sparkling beverage having a carbohydrate concentration of 1.5 g / 100 mL or less and a sotolon concentration of 0.91 ppb or more.

9. moreover, A step of incorporating one or more substances selected from the group consisting of sotolon and 3-mercaptohexanol as raw materials, A method for producing a beer-like sparkling beverage according to claim 8, comprising:

10. A method for producing a beer-like sparkling beverage according to claim 8, wherein the concentration of sotolon is 0.91 to 100 ppb and the concentration of 3-mercaptohexanol is 0.01 to 0.3 ppb.

11. A step of adjusting the ratio of the concentration of 3-mercaptohexanol to the concentration of sotolon in the beverage ([concentration of 3-mercaptohexanol] / [concentration of sotolon]) to 0.002 or higher. Having A method for improving the flavor of a beer-like sparkling beverage, wherein the carbohydrate concentration is 1.5 g / 100 mL or less and the sotolon concentration is 0.91 ppb or more.

12. moreover, A step of incorporating one or more substances selected from the group consisting of sotolon and 3-mercaptohexanol as raw materials, A method for improving the flavor of a beer-like sparkling beverage according to claim 11, comprising:

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