JP2010047297A - Method of designing malt fermentation beverage filled in lightweight and amber glass bottle, and product of malt fermentation beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To stabilize a quality by preventing a daylight smell of a malt fermentation beverage even when a lightweight and amber bottle is used. <P>SOLUTION: In a method of designing the malt fermentation beverage which the lightweight and amber glass bottle is filled with, the malt fermentation beverage which the lightweight and amber glass bottle having an average thickness of 1.5 to 2.5 mm is filled with, has chromaticity F satisfying the formula F≥13.2×(T/Ts)+2.8, the chromaticity being measured according to the EBC method, wherein Ts is optical transmittance in the wavelength range from 380 to 480 nm through a 1.8 mm thick standard glass plate made of amber glass which satisfies luminance (Y) by the CIE display (in terms of a thickness of 4 mm) of 19.5%, a main wavelength (λd) of 583.0 nm and an excitation purity (Pe) of 96.0%, and T is optical transmittance of the light weight and amber glass bottle in the wavelength range from 380 to 480 nm. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a technology for providing a malt fermented beverage having high quality stability sealed in a thin-walled light brown koji (light amber koji) represented by a one-way glass koji for beer, for example.

  It is known that the quality of foods and beverages is deteriorated by a certain kind of light. For example, when a malt fermented beverage such as beer is exposed to sunlight, light having a wavelength of 400 to 500 nm decomposes a bitter component such as isohumulone to produce 3-methyl-2-butene-1-thiol (hereinafter referred to as “3MBT”). It is known that a degrading substance called “Abbreviated”) is generated, giving off a strange odor, and the flavor is remarkably deteriorated.

  Therefore, in order to block light rays having a wavelength that adversely affects quality, the use of a brown glass bottle as a container suppresses the generation of a deteriorating odor (also called “sunlight odor”) made of 3MBT or the like. Furthermore, in order to further improve the light shielding property, a technique using a coating agent for a container having a light shielding characteristic (for example, see Patent Documents 1 to 3) and a technique using a container shrink label (for example, Patent Document 4). ), A coating film technology for covering the surface of beer lees (see, for example, Patent Document 5), and a awning cover technology (for example, see Patent Document 6).

JP 2004-307825 A JP 2004-307826 A JP 2004-307827 A Japanese Patent Laid-Open No. 2001-2122 Japanese Patent Laying-Open No. 2005-220232 JP-A-8-26329

  However, the techniques of Patent Documents 1 to 5 that cover the surface of the candy with any of the methods have a light transmittance of 400% to 500 nm and a reusable cocoon for reuse (with a glass wall thickness of 5% or less) and extremely high strength. Although it was beneficial when applied to a thin and light one-way bowl, the light transmittance at a wavelength of 400 to 500 nm is increased, so that the generation of a sunlight odor is sufficient. There was a problem that could not be suppressed.

  Moreover, the technology of the sunshade cover of Patent Document 6 is less effective when the heel is taken out of the case or in the uppermost layer where several layers are stacked, and the equipment to be attached to the case is necessary and expensive. Has the problem of becoming waste.

  Furthermore, diversification of malt fermented beverages has progressed due to the diversification of consumer preferences and the expansion of use of convenience stores, etc., with the aim of improving convenience and more meat than conventional returnable rice cakes. The ratio of thin and light one-way bags is gradually increasing.

  However, as described above, due to the thinning of the glass due to the weight reduction, the light transmittance of the cocoon increases, so that there is a problem that the quality deteriorates early and the odor of sunlight is generated. Therefore, it is required to satisfy both convenience and quality.

  The purpose of the present invention is to reduce the chromaticity of the malt fermented beverage in order to stabilize the quality by suppressing the generation of sunlight odor of the malt fermented beverage when using a light brown koji represented by the one-way glass koji for beer. It is to provide a method for designing a malt fermented beverage as to whether it should be about a certain level. Moreover, it aims at providing the product of the malt fermented drink in which generation | occurrence | production of the sunlight odor was suppressed according to the design method.

As a result of intensive studies to solve the above-mentioned problems, the present inventor has increased light transmittance with the thinning of the koji, but instead increases the light shading by increasing the chromaticity of the malt fermented beverage itself. The effect similar to the action by the koji with a characteristic is expressed, and even if the shading of the koji is somewhat insufficient, low light transmittance can be maintained by both the shading of the koji and the shading by coloring of the malt fermented beverage, As a result, generation | occurrence | production of sunlight odor was suppressed and it discovered that quality was stabilized, and completed this invention. That is, the method for designing a malt fermented beverage to be filled in the lightweight amber glass koji according to the present invention has a lightness (Y) of 17 to 37%, a dominant wavelength (λd) of 580 to 588 nm, stimulation according to CIE display (4 mm thickness conversion) A method of designing a malt fermented beverage for filling a lightweight amber glass jar having a purity (Pe) of 90% or more and an average wall thickness of 1.5 to 2.5 mm, Thickness made of amber glass with lightness (Y) of 19.5% according to CIE display (4 mm thickness conversion), dominant wavelength (λd) of 583.0 nm, and stimulation purity (Pe) of 96.0% When the transmitted light amount in the wavelength range of 380 to 480 nm of the 8 mm reference glass plate is Ts, and the transmitted light amount in the wavelength range of 380 to 480 nm of the lightweight amber glass bottle is T, The chromaticity F measured according to the EBC (European Brewery Convention) method of the malt fermented beverage has a relationship satisfying the formula 1.
(Equation 1) F ≧ 13.2 × (T / Ts) +2.8

  In the design method of the malt fermented drink filled in the lightweight amber glass jar according to the present invention, the lightweight amber glass jar is a light potato having a trunk diameter of 60 to 65 mm, a capacity of 300 to 350 ml, and a mass of 150 to 200 g. Includes cases.

A product obtained by filling a malt fermented beverage into a lightweight amber glass koji according to the present invention has a lightness (Y) of 17 to 37%, a dominant wavelength (λd) of 580 to 588 nm, stimulation purity (converted to a thickness of 4 mm) Pe) is made of amber glass satisfying 90% or more, and light weight amber glass jar with an average thickness of 1.5 to 2.5 mm is filled with malt fermented beverages. 380 of a reference glass plate having a thickness of 1.8 mm made of amber glass satisfying a lightness (Y) of 19.5%, a dominant wavelength (λd) of 583.0 nm, and a stimulus purity (Pe) of 96.0% When the transmitted light amount in the wavelength range of ˜480 nm is Ts, and the transmitted light amount in the wavelength range of 380 to 480 nm of the light amber glass bottle is T, the fermented malt beverage is an EBC method. The chromaticity F measured according to the above satisfies the formula 1.
(Equation 1) F ≧ 13.2 × (T / Ts) +2.8

  The present invention is designed so that the chromaticity F measured according to the EBC method of a malt fermented beverage is satisfied so as to satisfy Formula 1 even when a light brown koji represented by one-way glass koji for beer is used. It is possible to stabilize the quality by suppressing the generation of sunlight odor. Moreover, generation | occurrence | production of sunlight odor is suppressed in the product of the malt fermented drink obtained according to the design method. At this time, there is no need to use a shrink film, no darkening of cocoons, no light-shielding coating, etc., so there is no need for expensive equipment costs and an increase in packaging container costs. Does not occur.

  Hereinafter, the present invention will be described in detail. However, the embodiment described below is an example of the configuration of the present invention, and the present invention is not limited to the following embodiment. Various modifications may be made as long as the effects of the present invention are achieved.

Table 1 summarizes the types of beer koji made of amber glass having different masses and taste capacities, and the average wall thickness. These wrinkles have the light transmission curve shown in FIG. In addition, the glass used for any wrinkles in Table 1 has a lightness (Y) of 19.5%, a dominant wavelength (λd) of 583.0 nm, and excitation purity (Pe) according to CIE display (4 mm thickness conversion). Was 96.0%. In addition, in FIG. 1, the light transmission curve of the sample which adjusted the amber glass of the same composition to thickness 1.5mm, 2.0mm, and 2.5mm, respectively was published.

  As shown in FIG. 1, the light transmittance of beer lees made of amber glass increases as the wall thickness is reduced. In particular, when a thin amber glass plate having a thickness of 1.5 to 2.5 mm is used, as can be seen with reference to FIG. Compared with 1, 2, and 3 amber glass bottles, it is more permeable, so that it is easy to have a sunlight odor. Then, in order to suppress generation | occurrence | production of sunlight odor even if it uses the thin-walled amber glass candy of thickness 1.5-2.5mm, it was decided to increase the chromaticity of malt fermented drink itself. If the color of the malt fermented beverage itself is high, the malt fermented beverage near the inner wall of the straw will absorb the incident light from the outside, so that the malt fermented beverage inside is further protected and less likely to have a sunlight odor. Become. That is, a low light transmittance is maintained by both the light-shielding property of the koji and the light-shielding property by coloring the malt fermented beverage. As a result, generation of sunlight odor is suppressed and the quality of the malt fermented beverage is stabilized. Although the malt fermented beverage is liquid and flows inside the jar, the generation of sunlight odor is suppressed by increasing the chromaticity of the malt fermented beverage itself even if it flows.

  The wrinkles targeted by the present invention have a brightness (Y) of 17 to 37%, a dominant wavelength (λd) of 580 to 588 nm, and a stimulation purity (Pe) of 90 according to CIE (International Lighting Commission) display (4 mm thickness conversion). It is a mustard made of amber glass, which meets the requirements of the Japan Glass Bottle Association for color tone. And it is intended for lightweight amber glass bottles having an average thickness of 1.5 to 2.5 mm. Here, in the present invention, as the lightweight amber glass jar, for example, a lightweight casket having a body diameter of 60 to 65 mm, a capacity of 300 to 350 ml, and a mass of 150 to 200 g is used. When the average wall thickness is less than 1.5 mm, the heel strength is insufficient even with one-way. When the average wall thickness exceeds 2.5 mm, the koji itself has light-shielding properties, so the significance of designing the chromaticity of the malt fermented beverage itself is diminished.

The Y value of the measured value is used as a value corresponding to the brightness of the color display method using the three attributes. The method for measuring the object color is defined in JIS Z-8722, 1966. For example, the transmittance is measured with a spectrophotometer to obtain tristimulus values X, Y, and Z. At this time, it is preferable to measure the tristimulus values X, Y, and Z with 30 division selection coordinates. It is preferable to use standard light C or D ₆₅ as the standard light.

The average thickness of the lightweight amber glass jar was determined according to the formula of cocoon mass (g) / glass density (g / cm ³ ) / 壜 outer side surface area (cm ² ).

  Next, light in the wavelength range of 380 to 480 nm that makes it particularly easy to attach a sunlight odor is evaluated, and the amount of transmitted light in the wavelength range of 380 to 480 nm that is transmitted through the lightweight amber glass bottle used in the present invention is determined. Specifically, in the present invention, the relative amount of transmitted light with the reference glass is used as an index. First, the wall thickness made of amber glass satisfying a lightness (Y) of 19.5%, a dominant wavelength (λd) of 583.0 nm, and a stimulus purity (Pe) of 96.0% according to CIE display (4 mm thickness equivalent). A 1.8 mm glass plate is used as the reference glass. Next, the transmitted light amount T in the wavelength range of 380 to 480 nm of the lightweight amber glass bottle used in the present invention is normalized by the transmitted light amount Ts in the wavelength range of 380 to 480 nm transmitted by the reference glass, that is, T / Ts is Ask. The transmitted light amounts T and Ts are considered to be substituted by the area surrounded by the light transmittance profile in the wavelength range of 380 to 480 nm measured by a spectrophotometer and the X axis, respectively. That is, T / Ts is obtained by calculating (the area in the wavelength range of 380 to 480 nm of the lightweight amber glass bottle used in the present invention / the area transmitted light amount in the wavelength range of 380 to 480 nm of the reference glass). For example, in Table 1, No. 1 has a T / Ts of 0.09, No. 1 2 has a T / Ts of 0.04. 3 has a T / Ts of 0.06. No. 4 T / Ts is 1.00, No. 4 T / Ts of 5 is 0.29. The sample for measuring the transmission of sputum is measured by measuring a small piece of the body cut into a size that can be inserted into the measuring instrument, but cutting the bottom of the spear and polishing it to an average thickness to adjust the thickness. It is preferable.

  In the present invention, as the chromaticity of the malt fermented beverage, chromaticity measured in accordance with the EBC (European Brewery Convention) method (hereinafter, the unit is expressed as EBC) is used as an index. The malt fermented beverage has an amber color, but it is a natural food and has no additive by a chemically synthesized product. In order to color a dark color in the malt fermented beverage, caramel may be used, or “caramel malt” obtained by drying malt may be used. Alternatively, in the production process of the malt, the color of the malt fermented beverage may be increased by increasing the drying temperature in the final stage to increase the color of the malt. Alternatively, Munich malt, which itself has a dark color, may be used. In addition, the chromaticity of the malt fermented beverage may be increased by a publicly known darkening technique. The ratio of the dark color malt is appropriately changed according to the taste of the intended beverage, the color of the dark color malt itself, and the raw material composition. For example, caramel malt of about 200 EBC is used for all malt beer having an original wort concentration of 13 ° P. In such a case, about 10% by mass of the raw material is used.

The design method of the malt fermented beverage filled in the lightweight amber glass koji according to the present invention has a relationship satisfying Equation 1 for chromaticity F (hereinafter also referred to as “chromaticity F”) measured according to the EBC method of the malt fermented beverage. By doing so, even if a light amber glass koji having an average wall thickness of 1.5 to 2.5 mm is used, the quality of the malt fermented drink can be suppressed and the quality can be stabilized.
(Equation 1) F ≧ 13.2 × (T / Ts) +2.8

(Sample preparation)
Several types of malt fermented beverages having different EBCs were prepared, filled in the beer lees shown in Table 1, and used as samples. In addition, even if EBC differs, the bitter taste was made into the range of 20-25BU (bitter unit) in the filled malt fermented drink. Next, using a light stability tester (EYELA LST-300 type), it was set to 2000 lux corresponding to the supermarket illumination intensity, and the sample was irradiated with light. At this time, the temperature was set to 5 to 10 ° C. so as not to give an oxidized odor to the fermented malt beverage. In addition, the sample was placed on an automatic rotary table so that the light irradiation state did not differ depending on the sample.

(Measurement of 3MBT)
It measured using GC-MS (Agilent Technologies GC6890A (G1530A) MS 5975 inertXL). The threshold is said to be 4 to 35 ppt, although individual differences are large.

(sensory evaluation)
Evaluation was performed by 10 panels according to the following criteria.
0: Not felt 1: Feeling slightly 2: Feeling 3: Strongly felt An average score was obtained, and it was judged that the average score was 1 or more, and quality was deteriorated (with a sunlight odor). Hereinafter, this average score is also referred to as “sunlight odor intensity”.

  The results when using the returnable slim gavel for beer in Table 1 are shown in FIG. FIG. 2 is a graph showing the relationship between the number of storage days and the 3MBT / sunlight odor intensity when using a returnable slim bean for beer. In the case of beer with a chromaticity F of 8 EBC in a malt fermented beverage, quality deterioration due to sunlight odor (sun odor intensity of 1 or more) was confirmed by storage for about 7 days under a general supermarket fluorescent lamp (2000 lux). In the case of 24EBC beer, it was after storage for about one month.

  The results when using the one-way light beer for beer shown in Table 1 are shown in FIG. FIG. 3 is a graph showing the relationship between the number of storage days and the 3MBT / sunlight odor intensity when using a one-way lightweight beer for beer. When the malt fermented beverage had a color F of 8 EBC, quality deterioration due to sunlight odor (sun odor intensity of 1 or more) was confirmed by storage for about 1 day under a general supermarket fluorescent lamp (2000 lux). In the case of 13EBC beer, it was stored for about 2 days. In the case of 17 EBC beer, it was stored for about 6 days.

  The front of a supermarket showcase receives the strongest fluorescent light, but it is usually purchased in a few days under normal distribution conditions, so there is no problem if the light stability is about 4 days. Can be distributed. Therefore, FIG. 4 shows the relationship between the chromaticity F of the malt fermented beverage when stored for 4 days and the 3MBT / sunlight odor intensity when using a one-way light beer for beer. By setting the chromaticity F of the malt fermented beverage to 16 EBC or more, the sunlight odor intensity can be reduced to 1 or less when stored for 4 days, and high-quality beer can be distributed.

  The results when using 270 ml of beer in Table 1 are shown in FIG. FIG. 5 is a graph showing the relationship between the number of storage days when using 270 ml of beer for beer and the intensity of 3 MBT / sunlight odor. In the case of beer with a chromaticity F of 8 EBC in the malt fermented beverage, quality deterioration due to sunlight odor (sunlight odor intensity of 1 or more) was confirmed after storage for about 6 days under a general supermarket fluorescent lamp (2000 lux). In the case of 19EBC beer and in the case of 17EBC beer, there was no quality problem at 12 days of storage.

  Next, for the malt fermented beverages filled in amber glass koji having different wall thicknesses, the chromaticity F satisfying the storage days of 4 days was determined, and the relationship between the chromaticity F and T / Ts at this time was determined. . The results are shown in FIG. FIG. 6 is a graph showing the relationship between chromaticity F and T / Ts satisfying the storage days of 4 days or more. The straight line in FIG. 6 is calculated as F = 13.2 × (T / Ts) +2.8, and the region of chromaticity F satisfying Equation 1 (the straight line in FIG. 6 and the region above it (gray portion)). This is an area where a malt fermented beverage with a suppressed quality and stable quality can be obtained.

  From the results shown in FIG. 6, by designing the chromaticity F of the malt fermented beverage so as to satisfy Equation 1, it is possible to keep the generation of sunlight odor within a range where there is no problem at least for four days of storage.

  Next, when a light weight amber glass jar having the same composition with an average thickness of 1.5 mm is used, T / Ts = 1.68, and sensory evaluation of sunlight odor is performed with a malt fermented beverage having a chromaticity of F = 25.0. As a result, it was confirmed that the sunlight odor intensity was less than 1. Similarly, when a light amber glass jar having the same composition with an average thickness of 2.5 mm is used, T / Ts = 0.31, and sensory evaluation of sunlight odor is performed with a malt fermented beverage having a chromaticity of F = 6.9. As a result, it was confirmed that the sunlight odor intensity was less than 1.

  In the present invention, the thickness of the reference glass is 1.8 mm, but is not limited to this thickness. For example, when using a reference glass having another thickness, the horizontal axis in FIG. 6 may be corrected with Ts ′ of the reference glass having another thickness as 1, and Equation 1 ′ corresponding thereto may be used. . Such a case is also within the scope of the present invention.

It is a graph which shows the light transmission curve of the eyelid shown in Table 1. It is a graph which shows the relationship between the preservation days when using the returnable slim gavel (average thickness 3.6mm) for beer, and 3MBT * sunlight smell intensity | strength. It is a graph which shows the relationship between the preservation | save days when using the one-way lightweight beer for beer (average thickness 1.8mm), and 3MBT * sunlight odor intensity | strength. The relationship between the chromaticity F of the malt fermented drink at the time of 4 days preservation | save when using the one-way light weight small beer for beer (average thickness 1.8mm), and 3MBT * sunlight odor intensity | strength was shown. It is a graph which shows the relationship between the preservation | save days when 270 ml of beer for beer (average thickness 2.55mm) is used, and 3MBT * sunlight odor intensity | strength. It is a graph which shows the relationship between chromaticity F and T / Ts which satisfy preservation | save days 4 days or more.

Claims (3)

It is made of amber glass that has a lightness (Y) of 17 to 37%, a dominant wavelength (λd) of 580 to 588 nm, and a stimulation purity (Pe) of 90% or more according to CIE display (4 mm thickness conversion), and has an average thickness Is a method of designing a malt fermented beverage for filling a 1.5 to 2.5 mm lightweight amber glass koji,
Thickness made of amber glass with lightness (Y) of 19.5% according to CIE display (4 mm thickness conversion), dominant wavelength (λd) of 583.0 nm, and stimulation purity (Pe) of 96.0% When the transmitted light amount in the wavelength range of 380 to 480 nm of the 8 mm reference glass plate is Ts, and the transmitted light amount in the wavelength range of 380 to 480 nm of the lightweight amber glass cake is T, the EBC (European Brewery Convection) of the malt fermented beverage ) A method for designing a malt fermented beverage to be filled in a lightweight amber glass jar, wherein the chromaticity F measured according to the method has a relationship satisfying Equation 1.
(Equation 1) F ≧ 13.2 × (T / Ts) +2.8   2. The malt filled in the lightweight amber glass jar according to claim 1, wherein the lightweight amber glass jar is a lightweight small casket having a body diameter of 60 to 65 mm, a capacity of 300 to 350 ml, and a mass of 150 to 200 g. Design method for fermented beverages. It is made of amber glass that has a lightness (Y) of 17 to 37%, a dominant wavelength (λd) of 580 to 588 nm, and a stimulation purity (Pe) of 90% or more according to CIE display (4 mm thickness conversion), and has an average thickness In a product in which a malt fermented beverage is filled in a lightweight amber glass candy of 1.5 to 2.5 mm,
Thickness made of amber glass with lightness (Y) of 19.5% according to CIE display (4 mm thickness conversion), dominant wavelength (λd) of 583.0 nm, and stimulation purity (Pe) of 96.0% The malt fermented beverage is measured according to the EBC method, where Ts is the amount of transmitted light in the wavelength range of 380 to 480 nm of the 8 mm reference glass plate, and T is the amount of transmitted light in the wavelength range of 380 to 480 nm of the light amber glass bottle. A product in which a malt fermented beverage is filled in a lightweight amber glass koji characterized by having a chromaticity F that satisfies Formula 1.
(Equation 1) F ≧ 13.2 × (T / Ts) +2.8