JP2019122361A - Non-fermented beer-like sparkling beverage and method for producing same - Google Patents
Non-fermented beer-like sparkling beverage and method for producing same Download PDFInfo
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- JP2019122361A JP2019122361A JP2018090521A JP2018090521A JP2019122361A JP 2019122361 A JP2019122361 A JP 2019122361A JP 2018090521 A JP2018090521 A JP 2018090521A JP 2018090521 A JP2018090521 A JP 2018090521A JP 2019122361 A JP2019122361 A JP 2019122361A
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- beer
- beverage
- container
- foamable
- effervescent
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Abstract
Description
本発明は、イソα酸を含有しているビール様発泡性飲料において、光照射時における日光臭の原因物質である３−メチル−２−ブテン−１−チオール（ＭＢＴ）の産生量を低減させる方法及び当該方法により得られたビール様発泡性飲料に関する。 The present invention reduces the amount of 3-methyl-2-butene-1-thiol (MBT), which is a causative agent of sunlight odor at the time of light irradiation, in a beer-like effervescent beverage containing iso-α acid The invention relates to a method and a beer-like effervescent beverage obtained by said method.
ビールの日光臭は光劣化臭ともいわれ、瓶を日光にさらした時に発生する異臭である。また、蛍光灯の近くに長時間置いたときにも発生する場合がある。日光臭の原因物質は、ビールの苦味成分であるイソα酸分子の側鎖部分が５２０ｎｍ以下の波長によって分解し、ビール中の含硫アミノ酸からできた発生期の硫化水素が結合して生成するチオール化合物であるＭＢＴといわれている（例えば、特許文献１参照。）。 The light smell of beer is said to be a photo-deteriorated smell and is an offensive odor generated when the bottle is exposed to light. It may also occur when placed for a long time near a fluorescent light. The causative agent of sunlight odor is formed by the decomposition of side chains of iso-α acid molecules, which are bitter components of beer, at a wavelength of 520 nm or less, and bonding of nascent hydrogen sulfide formed from sulfur-containing amino acids in beer It is said that MBT which is a thiol compound (for example, refer to patent documents 1).
ビール様発泡性飲料に光を照射した際のＭＢＴの発生を抑制することができれば、日光臭を効果的に抑制することができ、製品品質の低下を抑制できる。ＭＢＴの前駆物質であるイソα酸を含有していない飲料ではＭＢＴは発生しないが、イソα酸はビールの特徴的な苦味に寄与しており、イソα酸を含有させないビール様発泡性飲料では、ビールらしさが劣るという問題がある。イソα酸を含有するビール様発泡性飲料の日光臭を改善する方法としては、例えば、特許文献２には、ホップ成分のオキシダーゼ反応産物を添加する方法が報告されている。 If it is possible to suppress the generation of MBT when the beer-like foamable beverage is irradiated with light, it is possible to effectively suppress the sunlight odor and to suppress the deterioration of the product quality. MBT does not occur in beverages that do not contain iso-alpha acid, which is a precursor of MBT, but iso-alpha acid contributes to the characteristic bitter taste of beer, and in beer-like effervescent beverages that do not contain iso-alpha acid There is a problem that the beer is inferior. As a method of improving the sunlight smell of a beer-like effervescent beverage containing iso alpha acid, for example, Patent Document 2 reports a method of adding an oxidase reaction product of a hop component.
また、ビール様発泡性飲料の劣化臭の原因物質としては、ＭＢＴ以外にも、２−ノネナール、γ−ノナラクトン等が知られている。例えば特許文献３には、ハトムギの臭み成分を合成吸着剤で吸着除去したハトムギ抽出液を配合することにより、２−ノネナールの産生を抑制して、ビール様発泡性飲料の流通過程における劣化臭を抑制する方法が開示されている。 In addition to MBT, 2-nonenal, γ-nonalactone and the like are known as causative agents of the deterioration odor of the beer-like foamable beverage. For example, in Patent Document 3, the production of 2-nonenal is suppressed by blending the adlay extract obtained by adsorbing and removing a stink component of adlay with a synthetic adsorbent, and the deteriorated odor in the distribution process of the beer-like foamable beverage Methods of suppression are disclosed.
本発明は、光透過性容器に充填されているにもかかわらず、ＭＢＴの含有量が低減された、イソα酸を含有するビール様発泡性飲料及びその製造方法を提供することを目的とする。 An object of the present invention is to provide a beer-like effervescent beverage containing iso-α acid and a method for producing the same, wherein the content of MBT is reduced despite being filled in a light transmitting container. .
本発明者らは、イソα酸を含有するビール様発泡性飲料の溶存酸素量を０．１ｐｐｍ以上に調整することによって、光透過性容器に充填した場合であっても、容器充填後のＭＢＴの産生が抑制され、日光臭を抑えられることを見出し、本発明を完成させた。 The present inventors have adjusted the dissolved oxygen content of the beer-like effervescent beverage containing iso-α acid to 0.1 ppm or more, thereby making it possible to fill the light transmitting container with MBT after filling the container. The present invention has been found to be able to suppress the production of and to suppress the odor of sunlight.
本発明に係るビール様発泡性飲料、ビール様発泡性飲料の製造方法、及びビール様発泡性飲料の３−メチル−２−ブテン−１−チオールの含有量低減方法は、下記［１］〜［１２］である。
［１］ イソα酸を含有しており、飲料中の溶存酸素量が０．１ｐｐｍ以上であり、光透過性容器に充填されていることを特徴とする、ビール様発泡性飲料。
［２］ ３−メチル−２−ブテン−１−チオールの含有量が１００ｐｐｔ未満である、前記［１］のビール様発泡性飲料。
［３］ 前記光透過性容器が、５２０ｎｍにおける分光透過率が１５％以上の容器である、前記［１］又は［２］のビール様発泡性飲料。
［４］ 麦芽使用比率６６質量％以下である、前記［１］〜［３］のいずれかのビール様発泡性飲料。
［５］ ノンアルコール飲料である、前記［１］〜［４］のいずれかのビール様発泡性飲料。
［６］ イソα酸を含有するビール様発泡性飲料を製造する方法であって、
飲料中の溶存酸素量が０．１ｐｐｍ以上となるように調整し、光透過性容器に充填することを特徴とする、容器詰ビール様発泡性飲料の製造方法。
［７］ 飲料中の３−メチル−２−ブテン−１−チオールの含有量を１００ｐｐｔ未満となるように調整する、前記［６］の容器詰ビール様発泡性飲料の製造方法。
［８］ 前記光透過性容器が、５２０ｎｍにおける分光透過率が１５％以上の容器である、前記［６］又は［７］の容器詰ビール様発泡性飲料の製造方法。
［９］ 酵母による発酵工程を有していない、前記［６］〜［８］のいずれかのビール様発泡性飲料の製造方法。
［１０］ 製造されたビール様発泡性飲料がノンアルコール飲料である、前記［６］〜［９］のいずれかのビール様発泡性飲料の製造方法。
［１１］ 麦芽の使用比率が６６質量％以下である、前記［６］〜［１０］のいずれかのビール様発泡性飲料の製造方法。
［１２］ イソα酸を含有するビール様発泡性飲料の溶存酸素量を０．１ｐｐｍ以上となるように調整した後、光透過性容器に充填することを特徴とする、ビール様発泡性飲料の３−メチル−２−ブテン−１−チオールの含有量低減方法。
The beer-like foamable beverage, the method for producing a beer-like foamable beverage, and the method for reducing the content of 3-methyl-2-butene-1-thiol of a beer-like foamable beverage according to the present invention are the following [1] to [1] 12].
[1] A beer-like foamy beverage comprising iso-α acid, having a dissolved oxygen content of at least 0.1 ppm in the beverage, and being filled in a light transmitting container.
[2] The beer-like foamy beverage according to the above [1], wherein the content of 3-methyl-2-butene-1-thiol is less than 100 ppt.
[3] The beer-like foamy beverage according to the above [1] or [2], wherein the light transmitting container is a container having a spectral transmittance of 15% or more at 520 nm.
[4] The beer-like foamable beverage according to any one of the above [1] to [3], which has a malt use ratio of 66% by mass or less.
[5] The beer-like foamy beverage according to any one of the above [1] to [4], which is a non-alcoholic beverage.
[6] A method for producing a beer-like effervescent beverage containing iso-α acid,
A method for producing a container-packed beer-like foamable beverage, comprising adjusting the amount of dissolved oxygen in the beverage to be 0.1 ppm or more and filling the light-permeable container.
[7] The method for producing a container-packed beer-like foamable beverage according to the above [6], wherein the content of 3-methyl-2-butene-1-thiol in the beverage is adjusted to be less than 100 ppt.
[8] The method for producing a container-packed beer-like foamable beverage according to [6] or [7], wherein the light transmitting container is a container having a spectral transmittance of 15% or more at 520 nm.
[9] The method for producing a beer-like foamable beverage according to any one of the above [6] to [8], which does not have a fermentation step with yeast.
[10] The method for producing a beer-like foamable beverage according to any one of the above [6] to [9], wherein the produced beer-like foamable beverage is a non-alcoholic beverage.
[11] The method for producing a beer-like foamy beverage according to any one of the above-mentioned [6] to [10], wherein the use ratio of malt is 66% by mass or less.
[12] A beer-like foamable beverage, characterized in that the dissolved oxygen content of the beer-like foamable beverage containing iso alpha acid is adjusted to be 0.1 ppm or more, and then filled in a light transmitting container. Method for reducing the content of 3-methyl-2-butene-1-thiol.
本発明により、イソα酸を含有しており、かつ光透過性容器に充填されているにもかかわらず、ＭＢＴの含有量が低減され、日光臭が抑制されたビール様発泡性飲料を提供することができる。 According to the present invention, there is provided a beer-like effervescent beverage containing an iso-α acid and being filled in a light-transmissive container, the content of MBT being reduced, and the odor of sunlight being suppressed. be able to.
本発明及び本願明細書においては、「ビールらしさ」とは、製品名称・表示にかかわらず、香味上ビールを想起させる呈味のことを意味する。つまり、ビールらしさを有する発泡性飲料（ビール様発泡性飲料）とは、アルコール含有量、麦芽及びホップの使用の有無、発酵の有無に関わらず、ビールと同等の又はそれと似た風味・味覚及びテクスチャーを有し、高い止渇感・ドリンカビリティー（飽きずに何杯も飲み続けられる性質）を有する発泡性飲料を意味する。すなわち、本発明に係るビール様発泡性飲料は、アルコール飲料であってもよく、アルコール含量が１容量％未満であるいわゆるノンアルコール飲料又はローアルコール飲料であってもよい。また、麦芽を原料とする飲料であってもよく、麦芽を原料としない飲料であってもよく、発酵工程を経て製造される飲料であってもよく、発酵工程を経ずに製造される飲料であってもよい。ビール様発泡性飲料としては、具体的には、ビール、麦芽を原料とする発泡酒、麦芽を使用しない発泡性アルコール飲料、ローアルコール発泡性飲料、ノンアルコールビール等が挙げられる。その他、麦芽を原料とし、発酵工程を経て製造された飲料を、アルコール含有蒸留液と混和して得られたリキュール類であってもよい。アルコール含有蒸留液とは、蒸留操作により得られたアルコールを含有する溶液であり、例えば、原料用アルコールであってもよく、スピリッツ、ウィスキー、ブランデー、ウオッカ、ラム、テキーラ、ジン、焼酎等の蒸留酒等を用いることができる。 In the present invention and in the specification of the present application, "beer-like" means a taste reminiscent of flavored beers regardless of the product name and display. That is, a beer-like effervescent beverage (beer-like effervescent beverage) has an alcohol content, presence or absence of use of malt and hop, and a flavor / taste equivalent to or similar to beer, regardless of the presence or absence of fermentation. It refers to an effervescent beverage having a texture and high thirst and drinkability (the ability to keep drinking many glasses without getting tired). That is, the beer-like effervescent beverage according to the present invention may be an alcoholic beverage, and may be a so-called non-alcoholic beverage or a low alcoholic beverage having an alcohol content of less than 1% by volume. Also, the beverage may be malt-based, beverage may not be malt-based, or may be a beverage produced through a fermentation process, or beverage produced without a fermentation process. It may be Specific examples of beer-like effervescent beverages include beer, low-malt beer using malt as a raw material, effervescent alcoholic beverages that do not use malt, low alcohol effervescent beverages, non-alcohol beer and the like. In addition, it may be a liqueur obtained by mixing a beverage produced from malt as a raw material through a fermentation process with an alcohol-containing distillate. The alcohol-containing distillate is a solution containing an alcohol obtained by a distillation operation, and may be, for example, a raw material alcohol, and may be a distillation of spirits, whiskey, brandy, vodka, lamb, tequila, gin, shochu, etc. Alcohol can be used.
本発明に係るビール様発泡性飲料は、イソα酸を含有しており、飲料中の溶存酸素量が０．１ｐｐｍ以上である。溶存酸素量が高いことにより、製造後の光照射によるＭＢＴの産生が抑制され、光透過性容器に充填された場合でも、ＭＢＴの含有量を低く維持し、日光臭を抑制することができる。溶存酸素量が高いことによってＭＢＴ産生が抑制される理由は明らかではないが、分解したイソα酸の側鎖部分が、含硫アミノ酸からできた発生期の硫化水素と反応する前に、溶存酸素と優先的に反応するためではないかと推察される。 The beer-like effervescent beverage according to the present invention contains iso-α acid, and the amount of dissolved oxygen in the beverage is 0.1 ppm or more. By the high dissolved oxygen content, the production of MBT by light irradiation after production is suppressed, and the content of MBT can be maintained low and the sun odor can be suppressed even when the container is filled with a light transmitting container. Although the reason why the high dissolved oxygen content suppresses MBT production is not clear, it is not possible to dissolve dissolved oxygen before the side chain portion of the decomposed iso-α acid reacts with nascent hydrogen sulfide formed from sulfur-containing amino acids. It is guessed that it is because it reacts preferentially.
本発明に係るビール様発泡性飲料の溶存酸素量は、０．１ｐｐｍ以上であれば特に限定されるものではない。ＭＢＴ産生抑制効果がより十分に得られることから、本発明に係るビール様発泡性飲料の溶存酸素量は、０．２ｐｐｍ以上が好ましく、０．３ｐｐｍ以上がより好ましく、１．０ｐｐｍ以上がさらに好ましく、３．０ｐｐｍ以上がよりさらに好ましい。ビール様発泡性飲料の溶存酸素量は、空気等の酸素を含むガスをバブリング等により直接飲料に注入することや、空気中で液体を攪拌すること等によって０．１ｐｐｍ以上に調整することができる。溶存酸素によるＭＢＴ産生抑制効果は、溶存酸素量依存的に高くなるが、３．０ｐｐｍ以上ではほぼ頭打ちとなる。一方で、溶存酸素は、ビール様発泡性飲料においては、カーボネート臭などの酸化劣化臭の原因ともなることが知られている（例えば、特許文献３参照。）。このため、本発明に係るビール様発泡性飲料の溶存酸素量としては、８ｐｐｍ以下であることが好ましく、６ｐｐｍ以下であることがより好ましく、５ｐｐｍ以下であることがさらに好ましい。なお、ビール様発泡性飲料の溶存酸素量は、例えば、飲料分析装置「Orbisphere 6110 Beverage Analyzer」（HACH社製）を用いて測定することができる。 The amount of dissolved oxygen of the beer-like foamable beverage according to the present invention is not particularly limited as long as it is 0.1 ppm or more. 0.2 ppm or more is preferable, 0.3 ppm or more is more preferable, and 1.0 ppm or more is more preferable, as the dissolved oxygen amount of the beer-like foamable beverage according to the present invention is more sufficiently obtained because the MBT production inhibitory effect is sufficiently obtained. And more preferably 3.0 ppm or more. The dissolved oxygen content of the beer-like effervescent beverage can be adjusted to 0.1 ppm or more by injecting a gas containing oxygen such as air directly into the beverage by bubbling or stirring the liquid in the air . Although the inhibitory effect on MBT production by dissolved oxygen increases depending on the amount of dissolved oxygen, it becomes almost flat at 3.0 ppm or more. On the other hand, it is known that, in a beer-like effervescent beverage, dissolved oxygen also causes an oxidative deterioration odor such as a carbonate odor (see, for example, Patent Document 3). Therefore, the dissolved oxygen amount of the beer-like foamable beverage according to the present invention is preferably 8 ppm or less, more preferably 6 ppm or less, and still more preferably 5 ppm or less. In addition, the amount of dissolved oxygen of a beer-like effervescent drink can be measured, for example using a drink analyzer "Orbisphere 6110 Beverage Analyzer" (made by HACH).
高い溶存酸素量により効果的にＭＢＴの産生が抑制されているため、本発明に係るビール様発泡性飲料のＭＢＴ含有量は、非常に低く抑えられている。本発明に係るビール様発泡性飲料のＭＢＴ含有量としては、１００ｐｐｔ未満であることが好ましく、５０ｐｐｔ未満であることがより好ましく、４０ｐｐｔ以下であることがさらに好ましく、２５ｐｐｔ以下であることがよりさらに好ましく、１５ｐｐｔ以下であることが特に好ましい。 The MBT content of the beer-like effervescent beverage according to the present invention is extremely low because the high dissolved oxygen content effectively suppresses the production of MBT. The MBT content of the beer-like effervescent beverage according to the present invention is preferably less than 100 ppt, more preferably less than 50 ppt, still more preferably 40 ppt or less, still more preferably 25 ppt or less Preferably, it is 15 ppt or less.
本発明に係るビール様発泡性飲料のイソα酸の含有量は、特に限定されるものではなく、求められる製品の苦味品質に応じて適宜調整することができる。本発明に係るビール様発泡性飲料のイソα酸の含有量は、例えば、飲料の苦味価が５ＢＵ以上、好ましくは１０ＢＵ以上、より好ましくは１５ＢＵ以上となるように調整することができる。本発明に係るビール様発泡性飲料のイソα酸の含有量の上限値は特に限定されるものではなく、例えば、飲料の苦味価が５０ＢＵ以下、好ましくは３０ＢＵ以下、より好ましくは２５ＢＵ以下となるように調整することができる。 The content of iso-α acid in the beer-like foamable beverage according to the present invention is not particularly limited, and can be appropriately adjusted according to the bitterness quality of the product to be obtained. The content of iso-α acid of the beer-like foamable beverage according to the present invention can be adjusted, for example, such that the bitterness value of the beverage is 5 BU or more, preferably 10 BU or more, more preferably 15 BU or more. The upper limit value of the content of iso alpha acid of the beer-like foamable beverage according to the present invention is not particularly limited, and for example, the bitterness value of the beverage is 50 BU or less, preferably 30 BU or less, more preferably 25 BU or less So can be adjusted.
なお、苦味価とは、イソフムロンを主成分とするホップ由来物質群により与えられる苦味の指標であり、ビール様発泡性飲料の苦味価は、例えばＥＢＣ法（ビール酒造組合：「ビール分析法」８．１５ １９９０年）により測定することができる。具体的には、サンプルに酸を加えた後イソオクタンで抽出し、遠心分離処理後に得られたイソオクタン層の、純粋なイソオクタンを対照に測定した２７５ｎｍにおける吸光度に定数（５０）を乗じた値（ＢＵ）である。 The bitterness value is an index of bitterness given by hop-derived substances containing isohumulone as a main component, and the bitterness value of the beer-like effervescent beverage can be determined, for example, by the EBC method (Beer Brewery Association: “Beer analysis method” 8 .15 1990). Specifically, acid was added to the sample, followed by extraction with isooctane, and the absorbance at 275 nm of the isooctane layer obtained after centrifugation was measured using pure isooctane as a control multiplied by a constant (50) (BU) (BU) ).
原料としてホップ又はホップ加工品を用いることにより、イソα酸を含むビール様発泡性飲料を製造できる。原料として用いるホップとしては、生ホップであってもよく、乾燥ホップであってもよく、ホップペレットであってもよい。また、原料として用いるホップ加工品としては、ホップから苦味成分を抽出したホップエキスであってもよい。また、イソ化ホップエキス、テトラハイドロイソフムロン、ヘキサハイドロイソフムロン等のホップ中の苦味成分をイソ化した成分を含むホップ加工品であってもよい。 By using hops or processed hops as a raw material, a beer-like foamy beverage containing iso-alpha acid can be produced. The hops used as the raw material may be raw hops, dry hops or hop pellets. Moreover, as a hop processed product used as a raw material, the hop extract which extracted the bitterness component from the hop may be sufficient. In addition, it may be a processed hop product containing a component obtained by isocyanation of a bitter taste component in hops such as isophized hop extract, tetrahydroisohumulone, hexahydroisohumulone and the like.
本発明に係るビール様発泡性飲料は、麦芽を原料として製造された飲料であってもよく、麦芽を原料とせずに製造された飲料であってもよい。麦芽を原料として製造されたビール様発泡性飲料には、麦芽に由来する各種物質が多く含まれており、麦芽を原料とせずに製造された飲料よりも、脂肪酸等のビール様発泡性飲料の品質劣化の原因となる酸化物質の前駆物質を多く含む。このため、溶存酸素が高い状態で、酸化臭の発生等を十分に抑制できることから、本発明に係るビール様発泡性飲料は、原料とした麦芽が少ない方が好ましく、麦芽を原料とせずに製造された飲料がより好ましい。 The beer-like effervescent beverage according to the present invention may be a beverage manufactured using malt as a raw material, or may be a beverage manufactured without using malt as a raw material. The beer-like effervescent beverage manufactured using malt as a raw material contains a large amount of various substances derived from malt, and a beer-like effervescent beverage such as fatty acid is produced more than a beverage manufactured without using malt as a raw material It contains many precursors of oxidants that cause quality deterioration. For this reason, it is preferable that the beer-like effervescent beverage according to the present invention has a small amount of malt as a raw material, since the generation of oxidative odor and the like can be sufficiently suppressed in a state where dissolved oxygen is high. More preferred.
本発明に係るビール様発泡性飲料は、酵母による発酵工程を経て製造された発酵ビール様発泡性飲料であってもよく、発酵工程を経ずに製造された非発酵ビール様発泡性飲料であってもよい。発酵ビール様発泡性飲料には、酵母による発酵に由来する各種物質が多く含まれており、非発酵ビール様発泡性飲料よりも、脂肪酸等のビール様発泡性飲料の品質劣化の原因となる酸化物質の前駆物質を多く含む。このため、溶存酸素が高い状態で、酸化臭の発生等を十分に抑制できることから、本発明に係るビール様発泡性飲料は、非発酵ビール様発泡性飲料がより好ましい。 The beer-like effervescent beverage according to the present invention may be a fermented beer-like effervescent beverage manufactured through a fermentation process with yeast, or a non-fermented beer-like effervescent beverage manufactured without a fermentation process. May be Fermented beer-like effervescent beverages contain a large amount of various substances derived from fermentation by yeast, and cause oxidation of beer-like effervescent beverages such as fatty acids to be degraded rather than non-fermented beer-like effervescent beverages It contains many precursors of substances. For this reason, in the state which dissolved oxygen is high, since generation | occurrence | production of an oxidative odor etc. can be fully suppressed, the beer-like foamable drink which concerns on this invention is more preferable non-fermented beer-like foamable drink.
本発明に係るビール様発泡性飲料は、アルコール飲料であってもよく、ノンアルコール飲料であってもよい。本発明に係るビール様発泡性飲料のアルコール濃度は、１容量％以下好ましく、０．５容量％未満がより好ましく、０．０５容量％未満がさらに好ましく、０容量％（アルコールを原料として含有していない）が特に好ましい。 The beer-like effervescent beverage according to the present invention may be an alcoholic beverage or a non-alcoholic beverage. The alcohol concentration of the beer-like foamable beverage according to the present invention is preferably 1% by volume or less, more preferably less than 0.5% by volume, still more preferably less than 0.05% by volume, 0% by volume (containing alcohol as a raw material Not particularly preferred.
従来のビール様発泡性飲料を光透過性容器に充填すると、ＭＢＴが産生されて日光臭が生じるが、本発明に係るビール様発泡性飲料は、高い溶存酸素量によってＭＢＴ産生抑制効果が得られるため、光透過性容器に充填しても、ＭＢＴ含有量を抑えることができる。本発明に係るビール様発泡性飲料を充填する光透過性容器としては、容器内部に光が透過するものであれば特に限定されるものではない。例えば、無色透明な容器が好ましいが、有彩色透明な容器であってもよく、有彩色半透明な容器であってもよい。光透過性容器の材質は特に限定されるものではなく、例えば、ガラス瓶、可撓性容器等が挙げられる。可撓性容器としては、ＰＥ（ポリエチレン）、ＰＰ（ポリプロピレン）、ＥＶＯＨ（エチレン・ビニルアルコール共重合体）、ＰＥＴ（ポリエチレンテレフタレート）等の可撓性樹脂を成形してなる容器が挙げられる。可撓性容器は、単層樹脂からなるものであってもよく、多層樹脂からなるものであってもよい。 When a conventional beer-like effervescent beverage is filled in a light-permeable container, MBT is produced to produce a sunlight odor, but the beer-like effervescent beverage according to the present invention can obtain an effect of suppressing MBT production by a high amount of dissolved oxygen Therefore, even when the light transmitting container is filled, the MBT content can be suppressed. The light transmitting container for filling the beer-like foamable beverage according to the present invention is not particularly limited as long as light is transmitted through the inside of the container. For example, a colorless and transparent container is preferred, but it may be a colored transparent container or a colored translucent container. The material of the light transmitting container is not particularly limited, and examples thereof include a glass bottle, a flexible container, and the like. As a flexible container, the container formed by shape | molding flexible resin, such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), PET (polyethylene terephthalate), is mentioned. The flexible container may be made of a single layer resin or may be made of a multilayer resin.
本発明に係るビール様発泡性飲料を充填する光透過性容器としては、５２０ｎｍ以下の波長の光を透過する容器であることが好ましい。ＭＢＴの産生は主に５２０ｎｍ以下の波長の光によるため、この波長の光を透過する容器に充填されたビール様発泡性飲料では、高い溶存酸素量によるＭＢＴ産生抑制効果を十分に発揮できる。本発明に係るビール様発泡性飲料を充填する光透過性容器の５２０ｎｍにおける分光透過率としては、１５％以上が好ましく、２０％以上がより好ましく、４０％以上がさらに好ましく、６０％以上がよりさらに好ましく、８０％以上が特に好ましい。なお、分光透過率は、日本工業規格の「板ガラス類の透過率・反射率・放射率・日射熱取得率の試験方法」（JIS R 3106: 1998）により求めることができる。 It is preferable that it is a container which permeate | transmits the light of a wavelength of 520 nm or less as a transparent container which fills the beer-like foamable drink which concerns on this invention. Because MBT is mainly produced by light of a wavelength of 520 nm or less, the beer-like foamable beverage filled in a container that transmits light of this wavelength can sufficiently exhibit the effect of suppressing MBT production due to a high amount of dissolved oxygen. The spectral transmittance at 520 nm of the light transmitting container filled with the beer-like foamable beverage according to the present invention is preferably 15% or more, more preferably 20% or more, still more preferably 40% or more, and 60% or more. More preferably, 80% or more is particularly preferable. The spectral transmittance can be determined according to the Japanese Industrial Standard "Test method for transmittance, reflectance, emissivity, and solar heat gain rate of plate glass" (JIS R 3106: 1998).
本発明に係るビール様発泡性飲料は、イソα酸を含む原料を使用するか、又はイソα酸の前駆物質であるα酸を含む原料を使用すること、最終製品たる飲料の溶存酸素量が０．１ｐｐｍ以上となるように調整すること、光透過性容器に充填すること以外は、一般的な発酵ビール様発泡性飲料や非発酵ビール様発泡性飲料と同様にして製造できる。 The beer-like effervescent beverage according to the present invention uses a raw material containing iso-alpha acid, or uses a raw material containing alpha-acid which is a precursor of iso-alpha acid, and the dissolved oxygen content of the beverage as the final product is It can manufacture similarly to a general fermented beer-like foamable beverage and a non-fermented beer-like foamable beverage except adjusting to 0.1 ppm or more and filling in a light transmitting container.
発酵工程を経て製造される発酵ビール様発泡性飲料は、一般的には、仕込（発酵原料液調製）、発酵、貯酒、濾過の工程で製造することができる。 In general, a fermented beer-like effervescent beverage produced through a fermentation process can be produced by a process of preparation (fermentation material liquid preparation), fermentation, storage, and filtration.
まず、仕込工程（発酵原料液調製工程）として、穀物原料及び糖質原料からなる群より選択される１種以上の発酵原料から発酵原料液を調製する。具体的には、発酵原料と原料水とを含む混合物を加温し、澱粉質を糖化して糖液を調製した後、得られた糖液を煮沸し、その後固体分の少なくとも一部を除去して発酵原料液を調製する。 First, as a charging step (fermentation raw material liquid preparation step), a fermentation raw material liquid is prepared from one or more kinds of fermentation raw materials selected from the group consisting of grain raw materials and sugar raw materials. Specifically, a mixture containing a fermentation raw material and a raw material water is heated to saccharify the starch to prepare a sugar solution, and then the obtained sugar solution is boiled and then at least a part of the solid content is removed To prepare a fermentation material solution.
まず、穀物原料と糖質原料の少なくともいずれかと原料水とを含む混合物を調製して加温し、穀物原料等の澱粉質を糖化させて糖液を調製する。糖液の原料としては、穀物原料のみを用いてもよく、糖質原料のみを用いてもよく、両者を混合して用いてもよい。穀物原料としては、例えば、大麦や小麦、これらの麦芽等の麦類、米、トウモロコシ、大豆等の豆類、イモ類等が挙げられる。穀物原料は、穀物シロップ、穀物エキス等として用いることもできるが、粉砕処理して得られる穀物粉砕物として用いることが好ましい。穀物類の粉砕処理は、常法により行うことができる。穀物粉砕物としては、麦芽粉砕物、コーンスターチ、コーングリッツ等のように、粉砕処理の前後において通常なされる処理を施したものであってもよい。本発明においては、用いられる穀物粉砕物は、麦芽粉砕物であることが好ましい。麦芽粉砕物を用いることにより、ビールらしさがよりはっきりとした発酵ビール様発泡性飲料を製造することができる。麦芽粉砕物は、大麦、例えば二条大麦を、常法により発芽させ、これを乾燥後、所定の粒度に粉砕したものであればよい。また、本発明において用いられる穀物原料としては、１種類の穀物原料であってもよく、複数種類の穀物原料を混合したものであってもよい。例えば、主原料として麦芽粉砕物を、副原料として米やトウモロコシの粉砕物を用いてもよい。糖質原料としては、例えば、液糖等の糖類が挙げられる。 First, a mixture containing at least one of a grain raw material and a sugar raw material and raw material water is prepared and heated, and starch such as grain raw material is saccharified to prepare a sugar liquid. As a raw material of a sugar liquid, only a grain raw material may be used, only a sugar raw material may be used, or both may be mixed and used. Examples of grain raw materials include barley and wheat, barley such as malt thereof, beans such as rice, corn and soybean, potato and the like. Although a grain raw material can also be used as a grain syrup, a grain extract, etc., it is preferable to use as a grain ground material obtained by grinding. The grinding treatment of grains can be performed by a conventional method. The ground grain product may be a ground malt material, corn starch, corn grits or the like, which has been subjected to a treatment which is usually carried out before or after the grinding treatment. In the present invention, it is preferable that the ground cereals used be ground malts. By using a malt ground material, it is possible to produce a fermented beer-like effervescent beverage having a clearer beer-like character. The ground malt may be barley, for example, two-row barley, which is germinated by a conventional method, dried, and then ground to a predetermined particle size. In addition, as a grain material used in the present invention, one kind of grain material may be used, or a mixture of plural kinds of grain materials may be used. For example, ground malt may be used as the main raw material, and ground rice or corn may be used as the auxiliary raw material. As a saccharide | sugar raw material, saccharides, such as liquid sugar, are mentioned, for example.
溶存酸素による酸化劣化を抑制する点から、本発明に係るビール様発泡性飲料としては、原料の全量に対する麦芽の使用比率が６６質量％以下であることが好ましく、５０質量％以下であることがより好ましく、２５質量％以下であることがさらに好ましく、麦芽を原料として使用していないことが特に好ましい。なお、麦芽使用比率は、酒税法の規定に則り測定される。 From the viewpoint of suppressing oxidative degradation due to dissolved oxygen, the beer-like effervescent beverage according to the present invention preferably has a usage ratio of malt of 66% by mass or less to 50% by mass or less based on the total amount of raw materials It is more preferable that the content is 25 mass% or less, and it is particularly preferable that malt is not used as a raw material. The malt use ratio is measured in accordance with the provisions of the Liquor Tax Act.
当該混合物には、穀物原料等と水以外の副原料を加えてもよい。当該副原料としては、例えば、ホップ、食物繊維、酵母エキス、果汁、苦味料、着色料、香草、香料等が挙げられる。また、必要に応じて、α−アミラーゼ、グルコアミラーゼ、プルラナーゼ等の糖化酵素やプロテアーゼ等の酵素剤を添加することができる。 Grain materials and the like and auxiliary materials other than water may be added to the mixture. Examples of the auxiliary material include hops, dietary fiber, yeast extract, fruit juice, bittering agents, coloring agents, herbs, and perfumes. Moreover, enzyme agents, such as saccharifying enzymes, such as alpha-amylase, glucoamylase, and pullulanase and protease, can be added as needed.
糖化処理は、穀物原料等由来の酵素や、別途添加した酵素を利用して行う。糖化処理時の温度や時間は、用いた穀物原料等の種類、原料全体に占める穀物原料の割合、添加した酵素の種類や混合物の量、目的とする発酵ビール様発泡性飲料の品質等を考慮して、適宜調整される。例えば、糖化処理は、穀物原料等を含む混合物を３５〜７０℃で２０〜９０分間保持する等、常法により行うことができる。 The saccharification treatment is performed using an enzyme derived from grain raw materials and the like and an enzyme added separately. The temperature and time of the saccharification treatment take into consideration the type of grain raw material used, the ratio of grain raw material to the whole raw material, the type of enzyme added and the amount of mixture, and the quality of the target fermented beer-like foamable beverage etc. And adjusted accordingly. For example, the saccharification treatment can be performed by a conventional method, such as maintaining a mixture containing grain raw materials and the like at 35 to 70 ° C for 20 to 90 minutes.
糖化処理後に得られた糖液を煮沸することにより、煮汁（糖液の煮沸物）を調製することができる。糖液は、煮沸処理前に濾過し、得られた濾液を煮沸処理することが好ましい。また、この糖液の濾液に替わりに、麦芽エキスに温水を加えたものを用い、これを煮沸してもよい。煮沸方法及びその条件は、適宜決定することができる。 Boiling (boiling product of sugar liquid) can be prepared by boiling the sugar liquid obtained after the saccharification treatment. The sugar solution is preferably filtered before boiling and the resulting filtrate is preferably boiled. Also, instead of the filtrate of the sugar solution, malt extract with hot water may be used to boil it. The boiling method and its conditions can be determined suitably.
煮沸処理前又は煮沸処理中に、香草等を適宜添加することにより、所望の香味を有する発酵ビール様発泡性飲料を製造することができる。例えば、ホップを煮沸処理前又は煮沸処理中に添加し、ホップの存在下で煮沸処理することにより、ホップの風味・香気成分、特に苦味成分を効率よく煮出することができる。ホップの添加量、添加態様（例えば数回に分けて添加するなど）及び煮沸条件は、適宜決定することができる。 By adding a herb or the like as appropriate before or during the boiling treatment, a fermented beer-like foamable beverage having a desired flavor can be produced. For example, by adding hops before or during boiling treatment and boiling treatment in the presence of hops, it is possible to efficiently boil the flavor and aroma components of hops, in particular, the bitter taste components. The addition amount of hops, the addition mode (for example, addition in several times, etc.) and the boiling conditions can be appropriately determined.
煮沸処理後に得られた煮汁には、沈殿により生じたタンパク質等の粕が含まれている。そこで、煮汁から粕等の固体分の少なくとも一部を除去する。粕の除去は、いずれの固液分離処理で行ってもよいが、一般的には、ワールプールと呼ばれる槽を用いて沈殿物を除去する。この際の煮汁の温度は、１５℃以上であればよく、一般的には５０〜１００℃程度で行われる。粕を除去した後の煮汁（濾液）は、プレートクーラー等により適切な発酵温度まで冷却する。この粕を除去した後の煮汁が、発酵原料液となる。 The broth obtained after the boiling process contains a cocoon such as a protein produced by precipitation. Therefore, at least a portion of solid matter such as salmon is removed from the broth. The removal of soot may be carried out by any solid-liquid separation treatment, but generally, a precipitate called a whirlpool is used to remove the precipitate. The temperature of the soup at this time should just be 15 ° C or more, and generally it is carried out at about 50-100 ° C. After removing the koji, the broth (filtrate) is cooled to an appropriate fermentation temperature by a plate cooler or the like. Boiled juice after removing the cocoons becomes a fermentation raw material liquid.
次いで、発酵工程として、冷却した発酵原料液に酵母を接種して、発酵を行う。冷却した発酵原料液は、そのまま発酵工程に供してもよく、所望のエキス濃度に調整した後に発酵工程に供してもよい。発酵に用いる酵母は特に限定されるものではなく、通常、酒類の製造に用いられる酵母の中から適宜選択して用いることができる。上面発酵酵母であってもよく、下面発酵酵母であってもよいが、大型醸造設備への適用が容易であることから、下面発酵酵母であることが好ましい。 Next, in the fermentation step, the fermented raw material liquid that has been cooled is inoculated with yeast to carry out fermentation. The cooled fermentation raw material liquid may be subjected to the fermentation process as it is, or may be subjected to the fermentation process after being adjusted to a desired extract concentration. The yeast used for fermentation is not particularly limited, and usually can be selected appropriately from yeasts used for producing alcoholic beverages. It may be a top surface fermentation yeast or a bottom surface fermentation yeast, but is preferably a bottom surface fermentation yeast because application to large-scale brewing equipment is easy.
さらに、貯酒工程として、得られた発酵液を、貯酒タンク中で熟成させ、０℃程度の低温条件下で貯蔵し安定化させた後、濾過工程として、熟成後の発酵液を濾過することにより、酵母及び当該温度域で不溶なタンパク質等を除去して、目的の発酵ビール様発泡性飲料を得ることができる。当該濾過処理は、酵母を濾過除去可能な手法であればよく、例えば、珪藻土濾過、平均孔径が０．４〜１．０μｍ程度のフィルターによるフィルター濾過等が挙げられる。 Furthermore, as a storage step, the obtained fermentation broth is aged in a storage tank, stored and stabilized under low temperature conditions of about 0 ° C., and then, as a filtration step, the fermentation broth after aging is filtered. Yeast and proteins insoluble in the temperature range can be removed to obtain the desired fermented beer-like effervescent beverage. The said filtration process should just be the method of filtration removal of yeast, for example, diatomaceous earth filtration, the filter filtration with a filter with an average hole diameter of about 0.4-1.0 micrometer, etc. are mentioned.
こうして得られた発酵ビール様発泡性飲料に、空気等の酸素を含むガスをバブリングすることや、空気中で攪拌すること等により、溶存酸素量が０．１ｐｐｍ以上となるように十分な酸素を溶解させる。その後、光透過性容器に充填する。容器への充填は常法により行うことができる。 By bubbling a gas containing oxygen such as air into the thus obtained fermented beer-like effervescent beverage, stirring in air, etc., sufficient oxygen is obtained so that the amount of dissolved oxygen is 0.1 ppm or more. Let it dissolve. Thereafter, the light transmitting container is filled. The filling of the container can be performed by a conventional method.
発酵工程を経ずに製造される非発酵ビール様発泡性飲料は、一般的には、各原料を混合する方法（調合法）によって製造できる。例えば、具体的には、各原料を混合することにより、調合液を調製する調合工程と、得られた調合液に炭酸ガスを加えるガス導入工程と、により製造することができる。 A non-fermented beer-like effervescent beverage produced without undergoing a fermentation step can generally be produced by a method (formulation method) of mixing the respective raw materials. For example, specifically, by mixing each raw material, it can manufacture by the preparation process of preparing a preparation liquid, and the gas introduction process of adding carbon dioxide gas to the obtained preparation liquid.
まず、調合工程において、原料を混合することにより、調合液を調製する。調合工程においては、炭酸ガス以外の全ての原料を混合した調合液を調製することが好ましい。各原料を混合する順番は特に限定されるものではない。原料水に、全ての原料を同時に添加してもよく、先に添加した原料を溶解させた後に残る原料を添加する等、順次原料を添加してもよい。また、例えば、原料水に、固形（例えば粉末状や顆粒状）の原料及びアルコールを混合してもよく、固形原料を予め水溶液としておき、これらの水溶液、及びアルコール、必要に応じて原料水を混合してもよい。さらに、原料水に原料を加熱したものを入れてもよく、調製した調合液を加熱してもよい。 First, in the preparation step, the preparation solution is prepared by mixing the raw materials. In the preparation step, it is preferable to prepare a preparation solution in which all the raw materials other than carbon dioxide gas are mixed. The order of mixing the respective raw materials is not particularly limited. All the raw materials may be added simultaneously to the raw material water, or the raw materials may be added sequentially, such as adding the raw materials remaining after dissolving the previously added raw materials. In addition, for example, the raw material water may be mixed with solid (for example, powder or granular) raw material and alcohol, and the solid raw material is previously made into an aqueous solution, and these aqueous solutions and alcohol, if necessary, raw material water It may be mixed. Furthermore, what heated the raw material may be put into raw material water, and the prepared liquid preparation may be heated.
原料としては、苦味料、酸味料、甘味料、水溶性食物繊維、カラメル色素、香味料、エタノール、起泡剤、タンパク質若しくはその分解物、酵母エキス等が挙げられる。
苦味料としては、ホップ、ホップエキス、ホップ中の苦味成分をイソ化した成分を含むホップ加工品が挙げられる。本発明に係るビール様発泡性飲料が含む苦味料としては、ホップエキス又はホップ加工品が好ましく、イソ化ホップエキスが特に好ましい。
As a raw material, a bitter taste agent, an acidulant, a sweetener, a water-soluble dietary fiber, caramel pigment, a flavor agent, ethanol, a foaming agent, a protein or its degradation product, a yeast extract and the like can be mentioned.
Examples of the bittering agent include hops, hop extracts, and processed products of hops that include components obtained by isocyanating the bitter components in hops. The bitter taste agent contained in the beer-like foamable beverage according to the present invention is preferably a hop extract or a hop processed product, particularly preferably an iso-ized hop extract.
酸味料としては、クエン酸、グルコン酸、酒石酸、リンゴ酸、コハク酸、リン酸、乳酸、アジピン酸、及びフマル酸等の有機酸が挙げられる。 Examples of the acidulant include organic acids such as citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, phosphoric acid, lactic acid, adipic acid, and fumaric acid.
甘味料としては、ショ糖、液糖、オリゴ糖、デキストリン、でんぷん、甘味系アミノ酸、高感度甘味料等が挙げられる。甘味系アミノ酸としては、アラニンやグリシンが挙げられ、アラニンが好ましい。当該高感度甘味料としては、アセスルファムカリウム、アスパルテーム、ステビア、酵素処理ステビア、スクラロース等が挙げられる。 Sweeteners include sucrose, liquid sugar, oligosaccharides, dextrin, starch, sweet amino acids, high sensitivity sweeteners and the like. Examples of sweetening-type amino acids include alanine and glycine, with alanine being preferred. Examples of the high sensitivity sweetener include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, sucralose and the like.
水溶性食物繊維とは、水に溶解し、かつヒトの消化酵素により消化されない又は消化され難い炭水化物を意味する。水溶性食物繊維としては、例えば、大豆食物繊維、ポリデキストロース、難消化性デキストリン、ガラクトマンナン、イヌリン、グアーガム分解物、ペクチン、アラビアゴム等が挙げられる。 By water soluble dietary fiber is meant a carbohydrate which is soluble in water and which is not or hardly digested by human digestive enzymes. Examples of the water-soluble dietary fiber include soybean dietary fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum degradation products, pectin, gum arabic and the like.
香味料としては、ビール抽出物、ビール香料、ホップ香料等が挙げられる。
起泡剤としては、例えば、大豆ペプチド、大豆サポニン、アルギン酸エステル、キラヤサポニン等が挙げられる。
Examples of the flavor include beer extract, beer flavor, hop flavor and the like.
Examples of the foaming agent include soy peptide, soy saponin, alginate, quillaja saponin and the like.
溶存酸素による酸化劣化を抑制する点から、本発明に係る非発酵ビール様発泡性飲料としては、固形原料の全量に対する麦芽の使用比率が６６質量％以下であることが好ましく、５０質量％以下であることがより好ましく、２５質量％以下であることがさらに好ましく、麦芽を原料として使用していないことが特に好ましい。なお、麦芽使用比率は、酒税法の規定に則り測定される。 From the viewpoint of suppressing the oxidative deterioration due to the dissolved oxygen, as the non-fermented beer-like effervescent beverage according to the present invention, the use ratio of malt to the total amount of solid raw material is preferably 66 mass% or less, and 50 mass% or less The content is more preferably 25% by mass or less, and it is particularly preferable that malt is not used as a raw material. The malt use ratio is measured in accordance with the provisions of the Liquor Tax Act.
調合工程において調製された調合液に、不溶物が生じた場合には、ガス導入工程の前に、当該調合液に対して濾過等の不溶物を除去する処理を行うことが好ましい。不溶物除去処理は、特に限定されるものではなく、濾過法、遠心分離法等の当該技術分野で通常用いられている方法で行うことができる。本発明においては、不溶物は濾過除去することが好ましく、珪藻土濾過により除去することがより好ましい。 When insoluble matter is generated in the preparation liquid prepared in the preparation process, it is preferable to carry out a process of removing the insoluble matter such as filtration to the preparation liquid prior to the gas introduction step. The insoluble matter removal treatment is not particularly limited, and can be carried out by methods commonly used in the relevant technical field such as filtration method and centrifugation method. In the present invention, insolubles are preferably removed by filtration, and more preferably removed by diatomaceous earth filtration.
次いで、ガス導入工程として、調合工程により得られた調合液に炭酸ガスを加える。これにより、非発酵ビール様発泡性飲料を得る。炭酸を加えることによって、ビールと同様の爽快感が付与される。なお、炭酸ガスの添加は、常法により行うことができる。例えば、調合工程により得られた調合液、及び炭酸水を混合してよく、調合工程により得られた調合液に炭酸ガスを直接加えて溶け込ませてもよい。 Subsequently, carbon dioxide gas is added to the preparation liquid obtained by the preparation process as a gas introduction process. This gives a non-fermented beer-like effervescent beverage. By adding carbonation, the same refreshing feeling as beer is provided. The addition of carbon dioxide gas can be performed by a conventional method. For example, the preparation liquid obtained by the preparation process and carbonated water may be mixed, or carbon dioxide gas may be directly added to and dissolved in the preparation liquid obtained by the preparation process.
炭酸ガスを添加した後、得られた非発酵ビール様発泡性飲料に対して、さらに濾過等の不溶物を除去する処理を行ってもよい。不溶物除去処理は、特に限定されるものではなく、当該技術分野で通常用いられている方法で行うことができる。 After carbon dioxide gas is added, the obtained non-fermented beer-like effervescent beverage may be further subjected to a treatment for removing insoluble matter such as filtration. The insoluble matter removing process is not particularly limited, and can be performed by a method commonly used in the relevant technical field.
こうして得られた非発酵ビール様発泡性飲料に、空気等の酸素を含むガスをバブリングする等により、溶存酸素量が０．１ｐｐｍ以上となるように十分な酸素を溶解させる。その後、光透過性容器に充填する。容器への充填は常法により行うことができる。 In the non-fermented beer-like effervescent beverage thus obtained, a sufficient amount of oxygen is dissolved so that the amount of dissolved oxygen is 0.1 ppm or more by bubbling a gas containing oxygen such as air. Thereafter, the light transmitting container is filled. The filling of the container can be performed by a conventional method.
次に実施例及び参考例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例等に限定されるものではない。 EXAMPLES The present invention will next be described in more detail by way of examples and reference examples, which should not be construed as limiting the invention thereto.
＜苦味価＞
以降の実験において、ビール様発泡性飲料の苦味価は、ＥＢＣ法に準じて測定した。
<Bitterness value>
In the subsequent experiments, the bitterness value of the beer-like effervescent beverage was measured according to the EBC method.
＜溶存酸素量＞
以降の実験において、ビール様発泡性飲料の溶存酸素量は、飲料分析装置「Orbisphere 6110 Beverage Analyzer」（HACH社製）を用いて２０℃で測定した。
<Dissolved oxygen content>
In the subsequent experiments, the amount of dissolved oxygen in the beer-like effervescent beverage was measured at 20 ° C. using a beverage analyzer “Orbisphere 6110 Beverage Analyzer” (manufactured by HACH).
＜ＭＢＴ含有量＞
以降の実験において、ビール様発泡性飲料のＭＢＴ含有量は、岸本らの方法（Kishimoto, T. et al., Odorants comprising hop aroma of beer: hop-derived odorants increased in the beer hopped with aged hops, Proceedings of the 31st EBC Congress, Venice 2007）に従って測定した。
<MBT content>
In the subsequent experiments, the MBT content of the beer-like effervescent beverage was determined by the method of Kishimoto et al. (Kishimoto, T. et al., Odorants comprising hop aroma of beer: hop-derived odorants increased in the beer hopped with aged hops, Proceedings of the 31st EBC Congress, Venice 2007).
＜官能評価＞
以降の実験において、ビール様発泡性飲料の日光臭の強さの官能評価は、次のようにして実施した。
１０名の訓練されたビール専門パネルにより、ビール様発泡性飲料の日光臭の強さを、対照サンプルと比較して評価した。日光臭の強さの評価は、１点が対照サンプルに比べて日光臭が弱い、２点が日光臭が対照と同等である、３点が対照サンプルに比べて日光臭が強い、とした。各サンプルの評価点は、１０名の訓練されたビール専門パネルの評価点の平均値とした。各サンプルの評価点が１．５点以下又は２．５点以上の場合に、当該サンプルは対照サンプルと差があると判断した。
<Sensory evaluation>
In the subsequent experiments, sensory evaluation of the intensity of light smell of beer-like effervescent beverage was carried out as follows.
The intensity of the light smell of the beer-like effervescent beverage was evaluated in comparison with the control sample by 10 trained beer specialist panels. The evaluation of the intensity of the sunlight odor was that 1 point was weaker in sunlight odor than the control sample, 2 points were equivalent to the sunlight odor in the control, and 3 points were strong in the sunlight odor compared to the control sample. The score for each sample was the average of the scores of 10 trained beer specialist panels. When the score of each sample was 1.5 points or less or 2.5 points or more, it was judged that the sample was different from the control sample.
［実施例１］
非発酵ビール様発泡性飲料のうち、アルコールを全く含有しないノンアルコールビールにおける、溶存酸素量のＭＢＴ産生に対する影響を調べた。
まず、デキストリン４ｋｇ、液糖１．６ｋｇ、大豆タンパク質分解物３２０ｇ、カラメル７０ｇ、リン酸１１０ｇ、及びホップエキス（John I. Haas, Inc製）を湯に混合した後、液量を１６０Ｌにした上で６０分間煮沸した。ホップエキスは、最終的に得られる非発酵ビール様発泡性飲料の苦味価が２３ＢＵとなるように添加した。煮沸後、蒸発分の温水を追加し、ワールプール槽にて熱トルーブを除去した後、プレートクーラーを用いて４℃まで冷却して、冷糖化液を得た。この冷糖化液に脱気水を加えて希釈した後、珪藻土を用いた濾過を実施し、さらに香料を１．０ｇ／Ｌとなるように添加し、２．９ＧＶとなるように炭酸ガスを溶解させることによって清澄な非発酵ビール様発泡性飲料を調製した。
Example 1
Among non-fermented beer-like effervescent beverages, the influence of dissolved oxygen content on MBT production was investigated in non-alcohol beer containing no alcohol at all.
First, 4 kg of dextrin, 1.6 kg of liquid sugar, 320 g of soybean protein hydrolyzate, 70 g of caramel, 110 g of phosphoric acid and hop extract (manufactured by John I. Haas, Inc.) were mixed in hot water, and the liquid volume was reduced to 160 L. Boil for 60 minutes. The hop extract was added so that the bitterness value of the non-fermented beer-like effervescent beverage finally obtained would be 23 BU. After boiling, warm water of the evaporation was added, and after removing the heat torube in a whirlpool tank, it was cooled to 4 ° C. using a plate cooler to obtain a cold saccharified liquid. Degassed water is added to this cold saccharified solution to dilute, filtration is performed using diatomaceous earth, and a flavor is further added so as to be 1.0 g / L, and carbon dioxide gas is dissolved so as to be 2.9 GV. A clear non-fermented beer-like effervescent beverage was prepared by
得られた非発酵ビール様発泡性飲料を、溶存酸素量が０．０５ｐｐｍ（対照１）、０．１ｐｐｍ（試験１）、０．３ｐｐｍ（試験２）、１．０ｐｐｍ（試験３）、３．０ｐｐｍ（試験４）、又は５．０ｐｐｍ（試験５）となるように酸素を適量バブリングした後、光の波長５２０ｎｍにおける分光透過率が２０％の６３３ｍＬ容量の瓶に充填した。 2. The obtained non-fermented beer-like effervescent beverage has a dissolved oxygen content of 0.05 ppm (Control 1), 0.1 ppm (Test 1), 0.3 ppm (Test 2), 1.0 ppm (Test 3), 3. After bubbling an appropriate amount of oxygen so as to be 0 ppm (Test 4) or 5.0 ppm (Test 5), it was filled in a 633 mL volume bottle having a spectral transmittance of 20% at a wavelength of 520 nm of light.
これらの容器詰非発酵ビール様発泡性飲料に対して、ＵＶ照射機（ＵＶ照射強度：０．４５ｍＷ／ｃｍ２、照度：１２０００ｌｕｘ設定）を用いて２０℃にて１７．７７時間照射を実施し、ＵＶ強度８０Ｗ／ｍ２相当の光を当てた。ＵＶ照射後の容器詰非発酵ビール様発泡性飲料は、４℃まで冷却した後、ＭＢＴ含有量の測定と日光臭の強さの官能評価を行った。官能評価の対照サンプルは、ＵＶ照射後の対照１の容器詰非発酵ビール様発泡性飲料を用いた。 These container-packed non-fermented beer-like effervescent beverages were irradiated for 17.77 hours at 20 ° C. using a UV irradiator (UV irradiation intensity: 0.45 mW / cm 2 , illuminance: 12000 lux setting). , UV intensity equivalent to 80 W / m 2 . The container-packed non-fermented beer-like effervescent beverage after UV irradiation was cooled to 4 ° C., and then the MBT content was measured and the sensory evaluation of the light odor intensity was performed. As a control sample of sensory evaluation, a container-packed non-fermented beer-like effervescent beverage of Control 1 after UV irradiation was used.
各サンプルの評価結果を表１に示す。対照１の容器詰非発酵ビール様発泡性飲料のＵＶ照射無しのサンプルと有りのサンプルを比較したところ、ＵＶ照射前には９．４ｐｐｔであった飲料中のＭＢＴ含有量はＵＶ照射後には５０．８ｐｐｔにまで増大した。一方で、溶存酸素量を０．１ｐｐｍ以上とした試験１〜５の容器詰非発酵ビール様発泡性飲料では、ＵＶ照射後のＭＢＴ含有量は、溶存酸素量依存的に低くなっており、日光臭も抑えられていた。特に、溶存酸素量が３．０ｐｐｍ以上の試験４と試験５の容器詰非発酵ビール様発泡性飲料では、ＵＶ照射前の対照１の容器詰非発酵ビール様発泡性飲料と同程度にまでＭＢＴ含有量が抑えられており、ＵＶ照射によるＭＢＴ産生がほぼ完全に抑制されていた。 The evaluation results of each sample are shown in Table 1. When the sample of the container-packed non-fermented beer-like effervescent beverage of Control 1 was compared with the sample without UV irradiation, the MBT content in the beverage which was 9.4 ppt before UV irradiation was 50 after UV irradiation It increased to .8 ppt. On the other hand, in the container-packed non-fermented beer-like effervescent beverage of Tests 1 to 5 in which the dissolved oxygen amount is 0.1 ppm or more, the MBT content after UV irradiation is low depending on the dissolved oxygen amount, and sunlight The smell was also suppressed. In particular, in the container-packed non-fermented beer-like effervescent beverages of Tests 4 and 5 having a dissolved oxygen content of 3.0 ppm or more, the MBT to the same extent as the container-packed non-fermented beer-like effervescent beverages of Control 1 before UV irradiation The content was suppressed, and MBT production by UV irradiation was almost completely suppressed.
［実施例２］
発酵ビール様発泡性飲料における、溶存酸素量のＭＢＴ産生に対する影響を調べた。
Example 2
The influence of dissolved oxygen content on MBT production in fermented beer-like effervescent beverages was investigated.
仕込槽に、４０ｋｇの粉砕麦芽と温水１００Ｌを投入し、５０℃から７６℃の範囲の温度でタンパク休止及び糖化を行った。得られた糖化液を濾過槽であるロイターにて濾過した後、煮沸釜に移した。煮沸釜に、ホップエキス（John I. Haas, Inc製）を最終的に得られる発酵ビール様発泡性飲料の苦味価が２０ＢＵとなるように添加し、液量を１６０Ｌにした上で６０分間煮沸した。煮沸後、蒸発分の温水を追加し、ワールプール槽にて熱トルーブを除去した後、プレートクーラーを用いて８℃まで冷却して、１７０Ｌの冷麦汁を得た。この冷麦汁を発酵槽に移し、酵母を接種させて７日間１０℃前後で発酵させた後、酵母を除去した。得られた発酵液を熟成用槽に移し替え、７日間熟成させた後、−１℃付近まで冷却して１４日間安定化させた。安定化後の発酵液に脱気水を加えて希釈した後、得られた希釈液を珪藻土を用いて濾過し、さらに香料を１．０ｇ／Ｌとなるように添加し、２．９ＧＶとなるように炭酸ガスを溶解させることによって清澄な発酵ビール様発泡性飲料（麦芽使用比率１００質量％）を製造した。 40 kg of ground malt and 100 L of warm water were charged into a feed tank, and protein rest and saccharification were performed at a temperature in the range of 50 ° C to 76 ° C. The obtained saccharified solution was filtered by Reuters which is a filter tank, and then transferred to a boiling kettle. Add hop extract (manufactured by John I. Haas, Inc.) to a boiling pot so that the bitterness value of the fermented beer-like effervescent beverage finally obtained becomes 20 BU, adjust the volume to 160 L and boil for 60 minutes did. After boiling, warm water of the evaporation was added, and after removing the heat torube with a whirlpool tank, it was cooled to 8 ° C. using a plate cooler to obtain 170 L of cold wort. The cold wort was transferred to a fermenter, inoculated with yeast, fermented at about 10 ° C. for 7 days, and then the yeast was removed. The obtained fermented liquid was transferred to a aging tank, aged for 7 days, cooled to about -1 ° C., and stabilized for 14 days. Degassed water is added to the fermented solution after stabilization to dilute it, and then the obtained diluted solution is filtered using diatomaceous earth, and a flavor is further added to be 1.0 g / L to obtain 2.9 GV. Thus, a clear fermented beer-like effervescent beverage (malt usage ratio 100 mass%) was produced by dissolving carbon dioxide gas.
得られた発酵ビール様発泡性飲料を、溶存酸素量が０．０５ｐｐｍ（対照２）、０．１ｐｐｍ（試験６）、０．３ｐｐｍ（試験７）、１．０ｐｐｍ（試験８）、又は３．０ｐｐｍ（試験８）となるように酸素を適量バブリングした後、光の波長５２０ｎｍにおける分光透過率が２０％の６３３ｍＬ容量の瓶に充填した。 2. The resulting fermented beer-like effervescent beverage has a dissolved oxygen content of 0.05 ppm (Control 2), 0.1 ppm (Test 6), 0.3 ppm (Test 7), 1.0 ppm (Test 8), or 3. After bubbling an appropriate amount of oxygen to 0 ppm (Test 8), it was filled in a 633 mL-volume bottle having a spectral transmittance of 20% at a wavelength of 520 nm of light.
これらの容器詰発酵ビール様発泡性飲料に対して、実施例１と同様にしてＵＶ照射し、ＭＢＴ含有量の測定と日光臭の強さの官能評価を行った。官能評価の対照サンプルは、ＵＶ照射後の対照２の容器詰発酵ビール様発泡性飲料を用いた。 These container-packed fermented beer-like effervescent beverages were irradiated with UV in the same manner as in Example 1, and measurement of the MBT content and sensory evaluation of the intensity of sunlight odor were performed. The control sample of sensory evaluation used container-packed fermented beer-like effervescent drink of control 2 after UV irradiation.
各サンプルの評価結果を表２に示す。対照２の容器詰発酵ビール様発泡性飲料のＵＶ照射無しのサンプルと有りのサンプルを比較したところ、ＵＶ照射前には３．９ｐｐｔであった飲料中のＭＢＴ含有量はＵＶ照射後には１０９．９ｐｐｔにまで増大した。一方で、溶存酸素量を０．１ｐｐｍ以上とした試験６〜９の容器詰発酵ビール様発泡性飲料では、実施例１の容器詰非発酵ビール様発泡性飲料の場合と同様に、ＵＶ照射後のＭＢＴ含有量は、溶存酸素量依存的に低くなっており、日光臭も抑えられていた。 The evaluation results of each sample are shown in Table 2. When the sample with UV irradiation of the container-packed fermented beer-like effervescent drink of control 2 was compared with the sample with UV irradiation, the MBT content in the drink which was 3.9 ppt before UV irradiation is 109. after UV irradiation. It has increased to 9 ppt. On the other hand, in the container-packed fermented beer-like effervescent beverage of Tests 6 to 9 in which the dissolved oxygen amount is 0.1 ppm or more, as in the case of the container-packed non-fermented beer-like effervescent beverage of Example 1, after UV irradiation The MBT content of was lower depending on the amount of dissolved oxygen, and the odor of sunlight was also suppressed.
［実施例３］
ＰＥＴボトルに充填したノンアルコールビールにおける、溶存酸素量のＭＢＴ産生に対する影響を調べた。
まず、デキストリン２５ｇ、液糖１０ｇ、カラメル０．３ｇ、及びリン酸０．７ｇを１Ｌの水に混合した後、イソ化ホップエキスを最終的に得られる非発酵ビール様発泡性飲料の苦味価が１７ＢＵとなるように添加した。得られた原料液に、２．９ＧＶとなるように炭酸ガスを溶解させることによって、アルコールを全く含まない非発酵ビール様発泡性飲料を得た。
[Example 3]
The effects of dissolved oxygen content on MBT production in non-alcohol beer filled in PET bottles were investigated.
First, after mixing 25 g of dextrin, 10 g of liquid sugar, 0.3 g of caramel and 0.7 g of phosphoric acid in 1 L of water, the bitterness value of the non-fermented beer-like effervescent beverage finally obtained isoated hop extract is It added so that it might become 17 BU. A non-fermented beer-like effervescent beverage containing no alcohol was obtained by dissolving carbon dioxide gas so as to be 2.9 GV in the obtained raw material liquid.
得られた非発酵ビール様発泡性飲料を、溶存酸素量が０．４ｐｐｍ（対照３）又は２．０ｐｐｍ（試験１０）となるように酸素を適量バブリングした後、光の波長５２０ｎｍにおける分光透過率が１００％の５００ｍＬ容量のＰＥＴボトルに充填した。 An appropriate amount of oxygen is bubbled so that the obtained non-fermented beer-like effervescent beverage has a dissolved oxygen content of 0.4 ppm (Control 3) or 2.0 ppm (Test 10), and then the spectral transmittance of the light at a wavelength of 520 nm Was filled into a 100 mL 500 mL PET bottle.
これらの容器詰非発酵ビール様発泡性飲料に対して、実施例１と同様にしてＵＶ照射し、ＭＢＴ含有量の測定を行った。各サンプルの評価結果を表３に示す。対照３の非発酵ビール様発泡性飲料のＵＶ照射無しのサンプルと有りのサンプルを比較したところ、ＵＶ照射前には１．１ｐｐｔであった飲料中のＭＢＴ含有量はＵＶ照射後には２．１ｐｐｔにまで増大した。一方で、溶存酸素量を２．０ｐｐｍとした試験１０の容器詰発酵ビール様発泡性飲料では、実施例１の容器詰非発酵ビール様発泡性飲料の場合と同様に、ＵＶ照射後のＭＢＴ含有量は、ＵＶ照射前の対照３サンプルと同程度にまで低くなっていた。 These container-packed non-fermented beer-like effervescent beverages were irradiated with UV in the same manner as in Example 1 to measure the MBT content. The evaluation results of each sample are shown in Table 3. Comparison of samples with and without UV irradiation of the non-fermented beer-like effervescent beverage of Control 3 shows that the MBT content in the beverage, which was 1.1 ppt before UV irradiation, is 2.1 ppt after UV irradiation Increased to On the other hand, in the container-packed fermented beer-like effervescent beverage of Test 10 in which the dissolved oxygen amount was 2.0 ppm, as in the case of the container-packed non-fermented beer-like effervescent beverage of Example 1, the MBT content after UV irradiation The amount was as low as the three control samples before UV irradiation.
本発明に係る非発酵ビール様発泡性飲料、非発酵ビール様発泡性飲料の製造方法、及び非発酵ビール様発泡性飲料の３−メチル−２−ブテン−１−チオールの含有量低減方法は、下記［１］〜［１２］である。
［１］ イソα酸を含有しており、飲料中の溶存酸素量が０．１ｐｐｍ以上であり、光透過性容器に充填されていることを特徴とする、非発酵ビール様発泡性飲料。
［２］ ３−メチル−２−ブテン−１−チオールの含有量が１００ｐｐｔ未満である、前記［１］の非発酵ビール様発泡性飲料。
［３］ 前記光透過性容器が、５２０ｎｍにおける分光透過率が１５％以上の容器である、前記［１］又は［２］の非発酵ビール様発泡性飲料。
［４］ 麦芽使用比率６６質量％以下である、前記［１］〜［３］のいずれかの非発酵ビール様発泡性飲料。
［５］ ノンアルコール飲料である、前記［１］〜［４］のいずれかの非発酵ビール様発泡性飲料。
［６］ イソα酸を含有する非発酵ビール様発泡性飲料を製造する方法であって、
飲料中の溶存酸素量が０．１ｐｐｍ以上となるように調整し、光透過性容器に充填することを特徴とする、容器詰非発酵ビール様発泡性飲料の製造方法。
［７］ 飲料中の３−メチル−２−ブテン−１−チオールの含有量を１００ｐｐｔ未満となるように調整する、前記［６］の容器詰非発酵ビール様発泡性飲料の製造方法。
［８］ 前記光透過性容器が、５２０ｎｍにおける分光透過率が１５％以上の容器である、前記［６］又は［７］の容器詰非発酵ビール様発泡性飲料の製造方法。
［９］ 酵母による発酵工程を有していない、前記［６］〜［８］のいずれかの容器詰非発酵ビール様発泡性飲料の製造方法。
［１０］ 製造された非発酵ビール様発泡性飲料がノンアルコール飲料である、前記［６］〜［９］のいずれかの容器詰非発酵ビール様発泡性飲料の製造方法。
［１１］ 麦芽の使用比率が６６質量％以下である、前記［６］〜［１０］のいずれかの容器詰非発酵ビール様発泡性飲料の製造方法。
［１２］ イソα酸を含有する非発酵ビール様発泡性飲料の溶存酸素量を０．１ｐｐｍ以上となるように調整した後、光透過性容器に充填することを特徴とする、非発酵ビール様発泡性飲料の３−メチル−２−ブテン−１−チオールの含有量低減方法。
Unfermented beer-like sparkling beverage according to the present invention, a method of manufacturing the non-fermented beer-like sparkling beverages, and the content reduction method of non-fermented beer-like sparkling beverage 3-methyl-2-butene-1-thiol, The following [1] to [12].
[1] A non-fermented beer-like effervescent beverage, comprising iso-α acid, having a dissolved oxygen content in the beverage of at least 0.1 ppm, and being filled in a light-permeable container.
[2] The non-fermented beer-like effervescent beverage according to [1], wherein the content of 3-methyl-2-butene-1-thiol is less than 100 ppt.
[3] The non-fermented beer-like foamy beverage according to [1] or [2], wherein the light transmitting container is a container having a spectral transmittance of 15% or more at 520 nm.
[4] The non-fermented beer-like effervescent beverage according to any one of the above [1] to [3], wherein the malt use ratio is 66% by mass or less.
[5] The non -fermented beer-like effervescent beverage according to any one of the above [1] to [4], which is a non-alcoholic beverage.
[6] A method for producing a non-fermented beer-like effervescent beverage containing iso alpha acid,
A method for producing a container-packed non-fermented beer-like effervescent beverage, comprising adjusting the amount of dissolved oxygen in the beverage to be 0.1 ppm or more and filling the container in a light transmitting container.
[7] The method for producing a containerized non-fermented beer-like foamy beverage according to the above [6], wherein the content of 3-methyl-2-butene-1-thiol in the beverage is adjusted to be less than 100 ppt.
[8] The method for producing a containerized non-fermented beer-like foamy beverage according to the above [6] or [7], wherein the light transmitting container is a container having a spectral transmittance of 15% or more at 520 nm.
[9] The method for producing a containerized non-fermented beer-like effervescent beverage according to any one of the above [6] to [8], which does not have a fermentation step with yeast.
[10] The method for producing a containerized non-fermented beer-like foamable beverage according to any one of the above [6] to [9], wherein the non-fermented beer-like foamable beverage produced is a non-alcoholic beverage.
[11] The method for producing a containerized non-fermented beer-like foamable beverage according to any one of the above-mentioned [6] to [10], wherein the use ratio of malt is 66% by mass or less.
[12] After the dissolved oxygen content of the non-fermented beer-like sparkling beverage containing iso α acid was adjusted to be above 0.1 ppm, and wherein the filling on the light-transmissive container, non-fermented beer-like A method for reducing the content of 3-methyl-2-butene-1-thiol in a sparkling beverage.
Claims (12)
飲料中の溶存酸素量が０．１ｐｐｍ以上となるように調整し、光透過性容器に充填することを特徴とする、容器詰ビール様発泡性飲料の製造方法。 A method of producing a beer-like effervescent beverage containing iso alpha acid, comprising
A method for producing a container-packed beer-like foamable beverage, comprising adjusting the amount of dissolved oxygen in the beverage to be 0.1 ppm or more and filling the light-permeable container.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/JP2018/041379 WO2019138673A1 (en) | 2018-01-15 | 2018-11-07 | Beer-like effervescent beverage and production method thereof |
| TW107139471A TW201932020A (en) | 2018-01-15 | 2018-11-07 | Beer-like effervescent beverage and method for producing thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000308482A (en) * | 1998-08-31 | 2000-11-07 | Takara Shuzo Co Ltd | Production of brewage |
| JP2002125652A (en) * | 2000-10-30 | 2002-05-08 | Miura Co Ltd | Method for producing drink and purifying method |
| JP2007507220A (en) * | 2003-09-29 | 2007-03-29 | ハイネケン・サプライ・チェイン ビー．ブイ． | Beverages and foodstuffs resistant to light-induced flavor changes and methods for their production, and compositions for imparting such tolerances |
| JP2012060930A (en) * | 2010-09-16 | 2012-03-29 | Matsutani Chem Ind Ltd | Alcoholic beverage and beer flavor beverage with improved taste quality, and production method of the same |
| JP2015119645A (en) * | 2013-12-20 | 2015-07-02 | キリン株式会社 | Beverage with suppressed flavor deterioration due to photo-induction |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07222581A (en) * | 1994-02-08 | 1995-08-22 | Ngk Insulators Ltd | Method for removing dissolved oxygen in beer and apparatus therefor |
| JPH08276104A (en) * | 1995-04-05 | 1996-10-22 | Shoei:Kk | Removal of dissolved oxygen using hydrogen activated in plasmatic state |
| JP3445556B2 (en) * | 2000-05-18 | 2003-09-08 | 大関株式会社 | Colored liquors and method for producing the same |
-
2018
- 2018-05-09 JP JP2018090521A patent/JP6653351B2/en active Active
- 2018-06-27 JP JP2018121526A patent/JP7202792B2/en active Active
- 2018-11-07 TW TW107139471A patent/TW201932020A/en unknown
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000308482A (en) * | 1998-08-31 | 2000-11-07 | Takara Shuzo Co Ltd | Production of brewage |
| JP2002125652A (en) * | 2000-10-30 | 2002-05-08 | Miura Co Ltd | Method for producing drink and purifying method |
| JP2007507220A (en) * | 2003-09-29 | 2007-03-29 | ハイネケン・サプライ・チェイン ビー．ブイ． | Beverages and foodstuffs resistant to light-induced flavor changes and methods for their production, and compositions for imparting such tolerances |
| JP2012060930A (en) * | 2010-09-16 | 2012-03-29 | Matsutani Chem Ind Ltd | Alcoholic beverage and beer flavor beverage with improved taste quality, and production method of the same |
| JP2015119645A (en) * | 2013-12-20 | 2015-07-02 | キリン株式会社 | Beverage with suppressed flavor deterioration due to photo-induction |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2019122365A (en) | 2019-07-25 |
| JP7202792B2 (en) | 2023-01-12 |
| JP6653351B2 (en) | 2020-02-26 |
| TW201932020A (en) | 2019-08-16 |
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