Bottled beer-like sparkling beverage

Abstract

To provide packed beer-like sparkling drink whose flavor is improved by suppressing metal flavor.SOLUTION: There is provided packed beer-like sparkling drink including 0.5 ppb or more of ATHP, where a container containing the drink is a container whose top face is opened by 30% or greater of an area of the top face when the container is opened. There is also provided: a method for reducing metal flavor of the packed beer-like sparkling drink in which the beer-like sparkling drink including a wheat derived component and an inorganic material, is filled in the container, for improving a flavor, the method being configured so that, the beer-like sparkling drink is adjusted so as to include 0.5 ppb or more of ATHP, and the beer-like sparkling drink is filled in the container whose top face is opened by 30% or greater of an area of the top face when the container is opened.SELECTED DRAWING: None

Description

TECHNICAL FIELD

[0001] The present invention relates to a container-packed beer-like effervescent beverage with reduced metallic taste.

BACKGROUND ART

[0002] Beer-like effervescent beverages contain inorganic substances derived from water used for brewing, as well as raw materials such as malt, auxiliary raw materials, and hops. It is known that inorganic substances in beer-like effervescent beverages affect the activity of various enzymes in the production process and influence yeast growth. It is also known that inorganic substances affect the taste of beer-like effervescent beverages.

[0003] For example, in fermented alcoholic beverages such as beer, the oxidizing action of free transition metal ions in the beverage may cause a fishy off-odor of seafood in foods consumed together with the fermented alcoholic beverage. By subjecting the fermented alcoholic beverage to a treatment for removing free transition metal ions such as a metal chelate ion exchange resin treatment, the generation of the fishy off-odor of seafood in foods consumed together can be suppressed (Patent Document 1).

[0004] On the other hand, 2-acetyl-3,4,5,6-tetrahydropyridine (ATHP) is an aroma component that is considered to be a cause of off-flavor in heat-deteriorated beer. Recently, it has been reported that when ATHP is added to a beer-like effervescent beverage, the grain aroma as a returning aroma is enhanced, and the flavor balance is improved (Patent Document 2).

PRIOR ART DOCUMENTS

PATENT DOCUMENTS

[0005]

PATENT DOCUMENT 1

PATENT DOCUMENT 2

SUMMARY OF INVENTION

PROBLEMS TO BE SOLVED BY THE INVENTION

[0006] Bottled beer-like sparkling beverages are sometimes consumed directly from the can rather than being poured into another container. When canned bottled beer-like sparkling beverages are consumed directly from the can, a stronger metallic taste may be perceived.

[0007] The present invention aims to provide a bottled, beer-like sparkling beverage with improved flavor due to the suppression of metallic taste. [Means for solving the problem]

[0008] The inventors of the present invention have discovered that by adding a predetermined amount of ATHP to a bottled beer-like sparkling beverage containing malt-derived components and inorganic substances, the metallic taste is suppressed and the flavor is improved, thus completing the present invention.

[0009] The invention according to the present invention is as follows: [1] A bottled beer-like sparkling beverage containing barley-derived ingredients, which is filled into a container. 2-acetyl-3,4,5,6-tetrahydropyridine of It contains 5.2 to 50 ppb, The ash content measured by the direct ashing method is 0.05 to 0.3 g / 100 mL. A bottled beer-like effervescent beverage, characterized in that the container is a metal container in which 30% or more of the area of ​​the top surface of the container is open when opened, and a foaming surface structure is provided on the inner surface of the body. [2] Potassium content 50 It is ~700 ppm, and the calcium content is 20 The iron content is ~100 ppm. 10 A bottled beer-like sparkling beverage as described in [1], wherein the concentration is ~100 ppb. [3] The bottled beer-like sparkling beverage according to [1] or [2], wherein the barley-derived component is derived from one or more components selected from the group consisting of barley malt and ungerminated barley. [4] A bottled beer-like sparkling beverage according to any of the above [1] to [3], wherein the beer-like sparkling beverage is a fermented beer-like sparkling beverage. [5] The bottled beer-like sparkling beverage according to [4], wherein the malt content is 50% by mass or more. [6] A bottled beer-like sparkling beverage according to any of the above [1] to [3], wherein the beer-like sparkling beverage is a non-fermented beer-like sparkling beverage. [7] A bottled beer-like sparkling beverage according to any of the above [1] to [6], having an ethanol content of 0.5 to 10 g / 100 mL. [8] A bottled beer-like sparkling beverage according to [1] to [7] above, wherein the carbon dioxide content is 0.20 to 0.26 MPa. [9] A method for reducing the metallic taste and improving the flavor of a bottled beer-like sparkling beverage containing barley-derived components, wherein the beer-like sparkling beverage is filled into a container. The ash content of the aforementioned beer-like sparkling beverage, as measured by the direct ashing method, is 0.05 to 0.3 g / 100 mL. The aforementioned beer-like sparkling beverage is made from 2-acetyl-3,4,5,6-tetrahydropyridine. of Adjust the concentration to 5.2-50 ppb. A method for improving the flavor of a bottled beer-like sparkling beverage, characterized by filling it into a metal container in which 30% or more of the area of ​​the top surface of the container is open when opened, and the inner surface of the body has a foaming surface structure. [Effects of the Invention]

[0010] The present invention provides a bottled, beer-like sparkling beverage with a suppressed metallic taste and improved flavor. [Modes for carrying out the invention]

[0011] In the present invention and this specification, "beer-like sparkling beverage" means a beverage containing carbon dioxide that has "beer-like characteristics," and "packaged beer-like sparkling beverage" means a beer-like sparkling beverage that is filled into a container. "Beer-like characteristics" means a taste that evokes beer in terms of aroma and flavor, regardless of the product name or labeling. In other words, "beer-like sparkling beverage" means a sparkling beverage that has a flavor, taste, and texture equivalent to or similar to beer, regardless of alcohol content, whether or not malt and hops are used, or whether or not fermentation is performed, and has high thirst-quenching and drinkability (the property of being able to drink many glasses without getting tired of it). Examples of packaged beer-like sparkling beverages according to the present invention include beer, sparkling alcoholic beverages, low-alcohol beer-like sparkling beverages, non-alcoholic beer, and other packaged beverages.

[0012] In the present invention and this specification, "fermented beer-like sparkling beverage" means a beer-like sparkling beverage produced through a fermentation process. In the present invention and this specification, "non-fermented beer-like sparkling beverage" means a beer-like sparkling beverage produced without 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 to use single-stage multiple fermentation, which is produced by 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, similar to the production of traditional beer. Furthermore, the fermented beer-like sparkling beverage may also be a liqueur obtained by mixing a beverage produced through a fermentation process with an alcohol-containing distillate.

[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 packaged beer-like effervescent beverage according to the present invention is a packaged beer-like effervescent beverage obtained by filling a container with a beer-like effervescent beverage that contains a malt-derived component and an inorganic substance, and contains ATHP (CAS No.: 27300-27-2) at 0.5 mass ppb or more. One of the off-flavors of beer-like effervescent beverages is metallic taste, and inorganic substances are also a cause of imparting metallic taste. The higher the content of inorganic substances in the beer-like effervescent beverage, the stronger the metallic taste tends to be. The packaged beer-like effervescent beverage according to the present invention contains a sufficient amount of ATHP, whereby the metallic taste is suppressed and the flavor is improved. Although the reason why ATHP suppresses the metallic taste is not clear, it is presumed that the grain aroma from the malt-derived component is enhanced by ATHP, and as a result, the metallic taste is masked.

[0015] The ATHP content of the packaged beer-like effervescent beverage according to the present invention is not particularly limited as long as it is 0.5 ppb or more, but it is preferably 200 ppb or less because the risk that the flavor of ATHP itself impairs the beer-like character can be reduced. From the viewpoint of obtaining a higher metallic taste reducing effect, the ATHP content of the packaged beer-like effervescent beverage according to the present invention is more preferably 2.0 to 100 ppb, and even more preferably 2.0 to 50 ppb.

[0016] The means for incorporating ATHP into the packaged beer-like effervescent beverage according to the present invention is not particularly limited. For example, by using ATHP as a raw material, a packaged beer-like effervescent beverage containing ATHP can be produced. The raw material to be used may be ATHP that is synthetic or extracted and purified from a natural product, or may be a flavor containing ATHP. The packaged beer-like effervescent beverage according to the present invention is preferably produced using a flavor containing ATHP as a raw material.

[0017] The concentration of ATHP in the packaged beer-like effervescent beverage according to the present invention can be quantified by, for example, GC-MS (gas chromatography-mass spectrometry).

[0018] Examples of inorganic substances contained in the bottled beer-like sparkling beverage according to the present invention include potassium, sodium, calcium, magnesium, chloride, sulfate, silicate, phosphate, nitrate, iron, copper, zinc, manganese, nickel, cobalt, lead, aluminum, and selenium. These usually exist in the beverage in ionic form.

[0019] The inorganic content of the bottled beer-like sparkling beverage according to the present invention is not particularly limited, but the higher the inorganic content of the beverage, the stronger the metallic taste tends to be. For this reason, the inorganic content (total amount of inorganic matter in the beverage: ash concentration) of the bottled beer-like sparkling beverage according to the present invention is preferably 0.05 to 0.3 g / 100 mL, more preferably 0.1 to 0.3 g / 100 mL, even more preferably 0.1 to 0.25 g / 100 mL, and still more preferably 0.15 to 0.25 g / 100 mL. The inorganic content of the bottled beer-like sparkling beverage according to the present invention can be measured by the direct ashing method.

[0020] The content of each inorganic substance in the bottled beer-like sparkling beverage according to the present invention is not particularly limited, however, for each inorganic substance, the higher the content, the stronger the metallic taste tends to be. For this reason, in the bottled beer-like sparkling beverage according to the present invention, for example, the potassium content is preferably 0 to 700 ppm by mass, and more preferably 50 to 600 ppm by mass. The calcium content is preferably 0 to 100 ppm by mass, and more preferably 20 to 80 ppm by mass. The iron content is preferably 0 to 100 ppb by mass, and more preferably 10 to 70 ppb by mass. Each inorganic substance can be measured by inductively coupled plasma mass spectrometry (ICP-MS).

[0021] Inorganic substances in beverages primarily originate from the raw materials. Therefore, by pre-treating the various raw materials used to remove inorganic substances, or by using varieties with relatively low inorganic content, the inorganic substance content of the resulting bottled beer-like sparkling beverage can be reduced.

[0022] For example, by using hard water as the raw material, it is possible to produce bottled beer-like sparkling beverages with a high inorganic content. Conversely, to produce bottled beer-like sparkling beverages with a low inorganic content, it is preferable to use soft water as the raw material. For example, by pre-treating the raw material water with a cation exchange resin or anion exchange resin, calcium ions, magnesium ions, potassium ions, sodium ions, chloride ions, sulfate ions, silicate ions, phosphate ions, nitrate ions, etc., can be removed from the raw material water, thereby reducing the inorganic content to a desired level. In addition, by pre-treating the raw material water with a metal chelate ion exchange resin treatment, EDTA treatment, succinic acid treatment, citric acid treatment, deferriferixin treatment, phytic acid treatment, etc., the trace metal content of the raw material water can be reduced to a desired range.

[0023] The bottled beer-like sparkling beverage according to the present invention contains a barley-derived component. The barley-derived component is a component originally contained in barley, which is extracted from the barley and incorporated into the bottled beer-like sparkling beverage. The barley-derived component may be a barley-derived component, a wheat-derived component, or a component derived from other grains. Furthermore, the barley-derived component contained in the bottled beer-like sparkling beverage according to the present invention may be a malt-derived component, or a component derived from ungerminated grains. Preferably, the barley-derived component contained in the bottled beer-like sparkling beverage according to the present invention is derived from one or more selected from the group consisting of barley malt, wheat malt, ungerminated barley, and ungerminated wheat, and more preferably from one or more selected from the group consisting of barley malt and ungerminated barley.

[0024] In the case of fermented bottled beer-like sparkling beverages, by using malt or ungerminated barley as at least a portion of the fermentation raw materials, a fermented bottled beer-like sparkling beverage containing barley-derived components can be produced. The bottled beer-like sparkling beverage according to the present invention preferably uses one or more selected from the group consisting of barley malt, wheat malt, ungerminated barley, and ungerminated wheat as fermentation raw materials, more preferably uses one or more selected from the group consisting of barley malt and ungerminated barley as fermentation raw materials, and even more preferably uses barley malt as fermentation raw materials.

[0025] In the case of a fermented bottled beer-like sparkling beverage using malt as a fermentation raw material, the malt ratio in the fermentation raw material is preferably 10% by mass or more, more preferably 30% by mass or more, and even more preferably 50% by mass or more. By having a sufficiently high malt ratio in the fermentation raw material, a bottled beer-like sparkling beverage can be produced in which a grain aroma is imparted and the metallic taste reduction effect of ATHP is fully exhibited.

[0026] In the case of non-fermented bottled beer-like sparkling beverages, for example, a non-fermented bottled beer-like sparkling beverage containing malt-derived components can be obtained by filling a container with a non-fermented beer-like sparkling beverage manufactured using malt extract as a raw material.

[0027] The bottled beer-like sparkling beverage according to the present invention may be an alcoholic beverage, or it may be a so-called non-alcoholic beverage or low-alcohol beverage with an ethanol content of less than 0.5 g / 100 mL. When the bottled beer-like sparkling beverage according to the present invention is an alcoholic beverage, the ethanol content of the bottled beer-like sparkling beverage according to the present invention is not particularly limited, but is preferably 0.5 to 10 g / 100 mL, more preferably 0.5 to 8.0 g / 100 mL, and even more preferably 0.5 to 5.0 g / 100 mL.

[0028] The bottled beer-like sparkling beverage according to the present invention may or may not use hops as an ingredient. By using hops, a bottled beer-like sparkling beverage containing iso-alpha acid can be produced. The bitterness value of the bottled beer-like sparkling beverage according to the present invention is not particularly limited, but is preferably 30 BU or less, more preferably 26 BU or less, and even more preferably 22 BU or less. A bitterness value of 8 to 22 BU is more preferable, 12 to 22 BU is even preferable, and 16 to 22 BU is even more preferable, as it allows for a more beer-like bitterness to be fully perceived. If hops are not used as an ingredient, the bitterness value of the bottled beer-like sparkling beverage according to the present invention is preferably 0.5 BU or less.

[0029] 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. In other words, "without using hops as a raw material" includes not only cases where hops themselves are not used as a raw material, but also cases where processed hop products are not used as a raw material.

[0030] In the present invention and this specification, bitterness value (BU) 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).

[0031] The color (EBC) of the bottled beer-like sparkling beverage according to the present invention is, for example, 3 to 12, preferably 4 to 10, and more preferably 55 to 9. The color of beer can be measured by the Analytica-EBC standard method of the EBC (European Brewery Convention) or a similar method. The pH of the bottled beer-like sparkling beverage according to the present invention is, for example, 3.5 to 5.0, preferably 3.7 to 4.5, and more preferably 3.9 to 4.3.

[0032] The carbon dioxide content of the bottled beer-like sparkling beverage according to the present invention is not particularly limited and can be appropriately adjusted depending on the type and product quality of the target bottled beer-like sparkling beverage. For example, the carbon dioxide content of the bottled beer-like sparkling beverage according to the present invention is preferably 0.10 MPa or higher, more preferably 0.20 MPa or higher, and even more preferably 0.2 to 0.26 MPa.

[0033] For the container in which the bottled beer-like sparkling beverage according to the present invention is filled, a container with a wide opening when opened is preferred. This is because a wide opening allows the grain aroma enhanced by ATHP to be perceived more strongly, and the metallic taste to be perceived less. For the bottled beer-like sparkling beverage according to the present invention, it is particularly preferred that the beer-like sparkling beverage is filled in a container in which an area of ​​30% or more of the area of ​​the top surface of the container is opened when opened. For example, in the case of a can, it is preferable to have a can of the type in which an area of ​​30% or more of the area of ​​the top surface of the can lid is opened when the lid is opened, a so-called full-open can. The area that is opened is preferably 40% or more, more preferably 50% or more, and even more preferably 80% or more of the area of ​​the top surface of the container.

[0034] In the present invention, a fully open can is one in which the top surface of the can lid is circular and has a score (notch) processed around its entire circumference. This scoring process allows the entire top surface of the can lid to detach from the can body and be opened. On the other hand, the top surface of the can lid does not necessarily have to detach completely, and a configuration in which a part of the top surface of the can lid remains attached to the can body after opening may be used as a container.

[0035] The container in which the bottled beer-like sparkling beverage according to the present invention is filled is preferably a container that spontaneously generates foam after opening. This is because, in a container that spontaneously generates foam after opening, the volatility of the beverage's grain aroma is enhanced simultaneously with the foaming, the grain aroma enhanced by ATHP is perceived more strongly, and the metallic taste is masked more effectively.

[0036] As a container that spontaneously generates foam after opening, for example, a "container provided with a foaming surface on its inner surface" can be used. A "foaming surface" is a surface that has the function of improving the foaming (effervescence) of a beverage. The foaming surface that the container used in the present invention has is not particularly limited, as long as it is a surface that improves the foaming of the beverage compared to a flat structure. For example, it may be a container that has only recesses on its inner surface, a container that has only convex parts on its inner surface, or a container that has both recesses and convex parts. As a "container provided with a foaming surface on its inner surface" used in the present invention, for example, a can for effervescent beverages described in Japanese Patent Publication No. 2001-180671, Japanese Patent Publication No. 2007-8493, Japanese Patent Publication No. Hei 5-97149, Japanese Patent Publication No. 2004-123208, or Japanese Patent Publication No. 2021-80014 can be used.

[0037] A "recess" refers to a structure with a depth of 1 μm or more, and a "protrusion" refers to a structure with a height of 1 μm or more. Each recess is generally circular. The uneven structure on the inner surface of the container can be measured, for example, by image analysis of laser microscope images of the inner surface of the container.

[0038] A container having a foaming surface on its inner surface is preferably made of metal and has a cylindrical body, a bottom surface, and a top surface (top of the can lid), with the foaming surface on the body being particularly desirable. In particular, the foaming surface is preferably made of recesses with a diameter of 0.5 μm to 20 μm on the inner surface of the body, with a diameter of 1 mm. 2 Preferably containing 5,000 to 25,000 particles per unit, with recesses having a diameter of 0.5 μm or more and less than 5 μm, and 1 mm in diameter. 2Each unit contains 5,000 to 20,000 recesses with a diameter of 5 μm to 20 μm, each measuring 1 mm. 2 A concentration of 200 to 2000 particles per container is more preferable. Such a container having a foaming, uneven structure can be realized, for example, by providing an uneven resin layer on the inner surface of a metal container. As the metal container, beverage cans commonly used for filling effervescent beverages, such as aluminum cans or steel cans, can be used. For example, during the manufacturing of the container, a resin composition containing wax particles is applied to the inner surface of the metal container and baked. The wax particles used are components that volatilize during baking. As a result, the wax particles detach during baking, and an uneven structure is formed in the resin layer.

[0039] The capacity of the container used in this invention (the amount of beverage liquid filled) is not particularly limited, but for example, it is 135 to 1000 mL, preferably 320 to 500 mL. Also, if the top surface of the container is circular, the diameter of the container opening is not particularly limited, but for example, it is 200 to 211 mm in diameter, preferably 202 to 206 mm in diameter (JIS Z 1571:2016).

[0040] In the bottled beer-like sparkling beverage according to the present invention, the beer-like sparkling beverage filled into the container can be manufactured in the same manner as general fermented beer-like sparkling beverages and non-fermented beer-like sparkling beverages, except for the inclusion of ATHP. Therefore, the manufacturing methods for general fermented beer-like sparkling beverages and non-fermented beer-like sparkling beverages will be described.

[0041] 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.

[0042] 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. 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.

[0043] Examples of grain raw materials include barley, wheat, malts of these grains, rice, corn, soybeans and other legumes, and potatoes. Grain raw materials can also be used as grain syrup, grain extract, etc., but it is preferable to use them as grain powder obtained by grinding. The grinding of grains can be carried out by conventional methods. The grain powder may be malt powder, corn starch, corn grits, etc., which have undergone processing that is normally done before and after grinding. It is preferable to use malt powder as the grain powder. By using malt powder, it is possible to produce a fermented beer-like sparkling beverage with a more distinct beer-like character. The malt powder may be barley, for example, two-row barley, germinated by conventional methods, dried, and then ground to a predetermined particle size. Furthermore, the grain raw material may be a single type of grain raw material or a mixture of multiple types of grain raw materials. For example, malt powder may be used as the main raw material, and rice or corn powder may be used as a secondary raw material. Examples of carbohydrate raw materials include sugars such as liquid sugar.

[0044] 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.

[0045] 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.

[0046] 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.

[0047] 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.

[0048] 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.

[0049] 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.

[0050] The fermentation method is not particularly limited; it may be single fermentation, single-stage multiple fermentation, or parallel multiple fermentation. However, it is preferable to use single-stage multiple fermentation, which involves a saccharification process that breaks down the starch contained in raw materials such as malt into 1-3 sugars, and a fermentation process that produces alcohol from the sugars by yeast, in separate steps, similar to traditional beer production.

[0051] Furthermore, as a storage step, the obtained fermented liquid is matured in a storage tank and stabilized under low temperature conditions of about 0°C. Subsequently, as a filtration step, the matured fermented liquid is filtered to remove yeast and proteins insoluble in that temperature range, thereby obtaining a 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.

[0052] After the filtration process, the filtered fermented liquid (fermented beer-like sparkling beverage) is filled into a container having a foaming surface on its inner surface and sealed to obtain the desired bottled beer-like sparkling beverage. Filling and sealing the container can be done by conventional methods. Before filling the container with the filtered fermented liquid, carbon dioxide may be introduced so that the gas pressure is within a desired range.

[0053] When ATHP or a flavoring containing ATHP is added as an additive, it may be added at any point in the manufacturing process, as long as the ATHP content in the final bottled beer-like sparkling beverage is 5 ppm or more. In this invention, because ATHP is highly volatile, it is preferable to add ATHP or a flavoring containing ATHP (ATHP-containing additive) to the fermentation raw material liquid or fermentation liquid after the liquid temperature has sufficiently decreased. For example, the ATHP-containing additive may be added to the fermentation raw material liquid before yeast inoculation, to the fermentation raw material liquid together with yeast, to the fermentation raw material liquid after yeast inoculation, to the fermentation liquid during fermentation, or to the fermentation liquid after the main fermentation (after the fermentation process) has finished.

[0054] Non-fermented beer-like sparkling beverages can generally be produced by mixing the various ingredients (formulation method). For example, they can be produced by a mixing step, in which a mixture of ingredients is prepared, and a gas introduction step, in which carbon dioxide is added to the resulting mixture.

[0055] 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, such as adding the remaining raw materials after dissolving the raw materials that were added first. Alternatively, for example, solid raw materials (e.g., powder or granular) and alcohol as needed may be mixed with the raw water, or the solid raw materials may be prepared as aqueous solutions in advance, and these aqueous solutions may be mixed with the raw water and alcohol as needed.

[0056] Ingredients include ATHP-containing additives, bittering agents, acidulants, sweeteners, colorants, flavorings, ethanol (raw material alcohol), emulsifiers, polysaccharides, water-soluble dietary fiber, proteins or their hydrolysates, etc.

[0057] As an acidulant, it is preferable to use organic acids rather than inorganic acids from the standpoint of safety and flavor. The organic acids are not particularly limited as long as they are commonly used in the manufacture of food and beverages. Examples include lactic acid, citric acid, gluconic acid, malic acid, tartaric acid, fumaric acid, succinic acid, adipic acid, fumaric acid, and their salts. These organic acids may be used individually or in combination of two or more.

[0058] As bittering agents, those listed above can be used. In addition, isohumulones such as hops, iso-alpha acids, tetraiso-alpha acids, and β-acid oxides may be used as bittering agents, but in this case, the content should be appropriately adjusted so that the bitterness of the final beer-like sparkling beverage is less than that of a 5 mg / L iso-alpha acid aqueous solution. Only one type of bittering agent may be used, or two or more types may be used in combination.

[0059] Examples of sweeteners include sucrose, glucose, fructose, isomerized sugar, and high-intensity sweeteners. Examples of high-intensity sweeteners include aspartame, sucralose, acesulfame potassium, neotame, stevia, and enzyme-treated stevia. These sweeteners may be used individually or in combination of two or more.

[0060] Examples of coloring agents include caramel coloring. Only one type of coloring agent may be used, or two or more types may be used in combination. Examples of flavorings include beer extract, beer flavoring, and hop flavoring. These flavorings may be used individually or in combination of two or more.

[0061] 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.

[0062] Examples of polysaccharides include starch and dextrin. Dextrin is a carbohydrate obtained by hydrolyzing starch and refers to a carbohydrate larger than oligosaccharides (carbohydrates in which 3 to 10 monosaccharides are polymerized). These polysaccharides may be used individually or in combination of two or more types.

[0063] 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 acacia gum. These water-soluble dietary fibers may be used individually or in combination of two or more types.

[0064] 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.

[0065] 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.

[0066] 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.

[0067] It is preferable that the manufactured non-fermented beer-like sparkling beverage be heat-sterilized after being filled into containers. The containers used for filling and the heat-sterilization method can be the same as those used for fermented beer-like sparkling beverages.

[0068] The containers used to fill the manufactured fermented beer-like sparkling beverages and non-fermented beer-like sparkling beverages are not particularly limited, as long as they are containers in which 30% or more of the surface area of ​​the top of the container is open when opened. Specifically, examples include glass bottles, cans, and flexible containers. Examples of flexible containers include containers 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.

[0069] The container in which the packaged beer-like sparkling beverage according to the present invention is filled is preferably a can. When the beer-like sparkling beverage filled in a can is consumed directly from the can it was filled in, there is a tendency to perceive a metallic taste. The packaged beer-like sparkling beverage according to the present invention has its metallic taste sufficiently masked by ATHP even when consumed directly from the can.

[0070] The bottled beer-like sparkling beverage according to the present invention can be stored at room temperature, but it is preferable to cool it before consumption. The cooling temperature is preferably 10°C or lower, more preferably 3 to 10°C, and even more preferably 3 to 6°C. [Examples]

[0071] 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. Furthermore, unless otherwise specified, "%" hereafter means "mass%".

[0072] <Measurement of the content of each inorganic substance in beverages> The calcium, potassium, and iron content in the beverages was measured by ICP-MS. Specifically, the measurements were taken using an ICP-MS instrument (model number: ICP-MS 7800, manufactured by Agilent Technologies) under the following conditions.

[0073] (Plasma conditions) Radio frequency (RF) output: 1500W RF Matching: 1.75V Carrier gas: 0.8 L / min Makeup gas: 0.2 L / min Nebulizer: Microflow 100 μL / min Scotch chamber temperature: 2°C

[0074] (Ion lens conditions) Draw voltage: 3.4V Einzel 1.3: -100V Einzel 2: 15V Injection into the cell: -22V Cell output: -15V Plate bias: -45V

[0075] <Measurement of ash content in beverages> The ash content of the beverages was measured by the direct ashing method. Specifically, it was measured using the method described in the Revised BCOJ Beer Analysis Methods, 8.26 (2013 Supplementary and Revised Edition), edited by the Beer Brewers Association and the International Technical Committee [Analysis Committee].

[0076] [Example 1] The effect of ATHP on metallic taste and grain aroma in non-fermented, bottled, beer-like sparkling beverages was investigated.

[0077] <Manufacturing of non-fermented, bottled, beer-like sparkling beverages> 8 kg of malt extract (75% solids) and 6 g of hop extract (58% alpha acid) were dissolved in 100 L of distilled water and boiled for 60 minutes. After boiling, ethanol was added to achieve an ethanol content of 0.5 g / 100 mL or 4 g / 100 mL. Potassium hydroxide, calcium hydroxide, and iron(II) chloride were added to the resulting solution so that their concentrations were as shown in Tables 1 and 2. Carbon dioxide gas was then injected to prepare a non-fermented beer-like sparkling beverage with a carbon dioxide content of 0.24 MPa. The obtained non-fermented beer-like sparkling beverage was filled into a standard stay-on tab can container (Container A) with an opening area of ​​5% or less relative to the can lid, or into a can container (Container B) with an opening area of ​​30% or more relative to the can lid, to produce a non-fermented container-packaged beer-like sparkling beverage.

[0078] <Sensory evaluation> A sensory evaluation of the metallic taste and grain aroma of the manufactured non-fermented, bottled beer-like sparkling beverage was conducted by a panel of 10 experts based on the following criteria. The non-fermented, bottled beer-like sparkling beverage was consumed immediately after opening the can, without transferring it to another container, and then the sensory evaluation was performed.

[0079] (Evaluation of metallic taste) 1 point: No metallic taste. 2 points: There is a slight metallic taste. 3 points: It has a metallic taste. 4 points: I feel a slightly strong metallic taste. 5 points: Has a strong metallic taste.

[0080] (Evaluation of grains) 1 point: I can't detect any grain aroma. Points 2: A slight grain aroma is noticeable. 3 points: I can detect a grainy aroma. 4 points: The grain aroma is a little too strong. 5 points: I strongly sense the aroma of grains.

[0081] [Table 1]

[0082] [Table 2]

[0083] Tables 1 and 2 show the evaluation results for each beverage. Regardless of the type of container or ethanol concentration, it was observed that the higher the inorganic content in the beverage, the stronger the metallic taste and the lower the grain aroma tended to be. When comparing beverages filled in container A, where the opening area relative to the lid is 5% or less, with beverages filled in container B, where the opening area relative to the lid is 30% or more, the metallic taste was clearly weaker in the beverage filled in container B than in the beverage filled in container A, given the same potassium, calcium, and iron content. Furthermore, when the ethanol content was 4.0g / 100mL, no difference in perceived grain aroma was observed between containers, but when the ethanol content was 0.5g / 100mL, the perceived grain aroma was stronger in the beverage filled in container B than in the beverage filled in container A. From these results, it was found that in non-fermented, bottled beer-like sparkling beverages containing ATHP, filling them in containers with a larger opening area relative to the lid can mask the metallic taste enhanced by inorganic substances, thereby improving the flavor.

[0084] Furthermore, a non-fermented, bottled, beer-like sparkling beverage was produced in the same manner as in test section B-5, with only the ATHP content being the amount listed in Table 3. Sensory evaluation of the metallic taste and grain aroma of the produced non-fermented, bottled, beer-like sparkling beverage was performed in the same manner as in test section B-5.

[0085] [Table 3]

[0086] The evaluation results for each beverage, along with the results for test group B-5, are shown in Table 3. Comparing test groups B-5 and B-7 to B-9, it was confirmed that, despite all other compositional elements being the same, the metallic taste decreased and the grain aroma increased as the ATHP content increased. These results clearly demonstrate that in non-fermented, bottled beer-like sparkling beverages, ATHP content alone has the effect of reducing metallic taste and enhancing grain aroma.

[0087] [Example 2] The effect of ATHP on metallic taste and grain aroma in fermented, bottled, beer-like sparkling beverages was investigated.

[0088] <Manufacturing of fermented, bottled, beer-like sparkling beverage (100% malt content)> The crushed malt was added to the mashing kettle, gelatinized at 70°C, and then liquefied at 100°C. Next, the crushed malt, enzymes, and hot water were added to the mashing tank, and after a protein pause at around 55°C, the liquid from the mashing kettle was transferred to the mashing tank, where saccharification was carried out at a temperature ranging from 50°C to 76°C. The resulting saccharified liquid was filtered through a lauter filtration tank, then transferred to a boiling kettle, hops were added, and it was boiled for 60 minutes. After boiling, hot water was added to compensate for evaporation, the heat trough was removed in a whirlpool tank, and then it was cooled to 10°C using a plate cooler to obtain cold wort. In this brewing process, hardness adjusters and other additives were added as needed.

[0089] The obtained chilled wort was transferred to a fermentation tank, brewer's yeast was added, and fermentation was carried out at around 10°C for 7 days, after which the brewer's yeast was removed. Next, the liquid in the fermentation tank was transferred to another tank, aged for 7 days, and then cooled to around -1°C to stabilize it. After stabilization, deaerated water was added to the fermented liquid to dilute it, and then it was filtered using diatomaceous earth. Carbon dioxide was dissolved in the filtered fermented liquid to a pressure of 0.24 MPa. After adjusting the carbon dioxide content, ATHP was added to the fermented liquid as a flavoring agent as needed, and then it was filled into container A or container B used in Example 1 to produce a fermented, bottled, beer-like sparkling beverage with a 100% malt content.

[0090] <Manufacturing of fermented, bottled, beer-like sparkling beverage (malt content 50%)> Except for using 50% crushed malt and 50% cornstarch as fermentation ingredients, a fermented container-packaged beer-like sparkling beverage with a 50% malt content was produced in the same manner as described above, and filled into container A or container B.

[0091] <Sensory evaluation> Sensory evaluations of metallic taste and grain aroma were performed on each of the manufactured fermented, bottled beer-like sparkling beverages in the same manner as in Example 1.

[0092] [Table 4]

[0093] Table 4 shows the evaluation results for each beverage. When comparing test group A-7 with test group B-7, and test group A-8 with test group B-8, the beverage filled in container B had a weaker metallic taste and a stronger grain aroma than the beverage filled in container A. These results indicate that in fermented, bottled, beer-like sparkling beverages containing ATHP, filling them in containers with a larger opening area relative to the can lid can mask the metallic taste and improve the flavor.

[0094] Next, fermented container-packaged beer-like sparkling beverages were produced in the same manner as the production method for test section B-11, except for changing the type of malt used as a raw material and altering the heating conditions in the brewing process. Test sections B-12 to B-14 had the same malt usage ratio, ash content, and EtOH concentration as test section B-11, but differed in ATHP content.

[0095] [Table 5]

[0096] The evaluation results for each beverage, along with the results for test group B-11, are shown in Table 5. Comparing test groups B-11 to B-14, it was found that despite the same amount of malt used, which is the main source of grain aroma, the grain aroma was enhanced as the ATHP content increased. Furthermore, despite the same amount of ash content, which is the main cause of metallic taste, the metallic taste was reduced as the ATHP content increased. These results clearly demonstrate that, even in fermented, bottled, beer-like sparkling beverages, ATHP content alone has the effect of reducing metallic taste and enhancing grain aroma.

Claims

1. A bottled beer-like sparkling beverage containing barley-derived ingredients, which is filled into a container. It contains 5.2 to 50 ppb of 2-acetyl-3,4,5,6-tetrahydropyridine. The ash content measured by the direct ashing method is 0.05 to 0.3 g / 100 mL. A bottled beer-like effervescent beverage, characterized in that the container is a metal container in which 30% or more of the area of ​​the top surface of the container is open when opened, and a foaming surface structure is provided on the inner surface of the body.

2. The bottled beer-like sparkling beverage according to claim 1, wherein the potassium content is 50 to 700 ppm, the calcium content is 20 to 100 ppm, and the iron content is 10 to 100 ppb.

3. The bottled beer-like sparkling beverage according to claim 1 or 2, wherein the barley-derived component is a component selected from the group consisting of barley malt and ungerminated barley.

4. The bottled beer-like sparkling beverage according to any one of claims 1 to 3, wherein the beer-like sparkling beverage is a fermented beer-like sparkling beverage.

5. The bottled beer-like sparkling beverage according to claim 4, wherein the malt usage ratio is 50% by mass or more.

6. The bottled beer-like sparkling beverage according to any one of claims 1 to 3, wherein the beer-like sparkling beverage is a non-fermented beer-like sparkling beverage.

7. A bottled beer-like sparkling beverage according to any one of claims 1 to 6, wherein the ethanol content is 0.5 to 10 g / 100 mL.

8. A bottled beer-like effervescent beverage according to any one of claims 1 to 7, wherein the carbon dioxide content is 0.20 to 0.26 MPa.

9. A method for reducing the metallic taste and improving the flavor of a bottled beer-like sparkling beverage containing barley-derived components, wherein the beverage is filled into a container. The ash content of the aforementioned beer-like sparkling beverage, as measured by the direct ashing method, is 0.05 to 0.3 g / 100 mL. The aforementioned beer-like sparkling beverage is adjusted to contain 5.2 to 50 ppb of 2-acetyl-3,4,5,6-tetrahydropyridine. A method for improving the flavor of a bottled beer-like sparkling beverage, characterized by filling it into a metal container in which 30% or more of the area of ​​the top surface of the container is open when opened, and a foaming surface structure is provided on the inner surface of the body.

Images