JP2019122364A - Beer-like sparkling beverage and method for producing same - Google Patents

Abstract

To provide: a beer-like sparkling beverage in which the sharpness of aftertaste of bitterness is improved; and a method for producing the same.SOLUTION: Provided is a method for producing beer-like sparkling beverage, and is a method for producing a beer-like sparkling beverage characterized in having a bitterness value of 10 BU or more and a carbon dioxide content at 20°C of 3.5 GV or more and being filled in a flexible container and for producing a beer-like sparkling beverage having a bitterness value of 10 BU or more, and in which, characterized, a carbon dioxide content at 20°C in the beverage is adjusted so as to be 3.5 GV or more and the beverage is filled in a flexible container.SELECTED DRAWING: None

Description

  The present invention relates to a beer-like effervescent beverage having good bitterness and good crispness despite having a high bitterness value, and a method for producing the same.

  Beer-like effervescent beverages such as beer and low-malt beer have a unique bitter taste and flavor, and are characterized mainly by thirst and drinkability (the ability to keep drinking many glasses without getting tired). Many methods have been reported to improve the flavor and quality of a beer-like effervescent beverage by changing the types and combinations of raw materials typified by malt and hop, and the production method. In particular, exhilaration is an important quality for beer drinkability, and attempts have been made to enhance exhilaration. For example, Patent Document 1 discloses a method that can enhance the carbonation stimulation of a carbonated beverage without increasing the carbon dioxide pressure by adjusting the content of a specific hydroxy acid ester.

  The bitter bitter beer withdraws its bitterness and remains in the mouth, resulting in loss of beer refreshing feeling, refreshing aftertaste, crispness, etc., and the beer's palatability and drinkability decline. There was a problem. As a method for improving the bitterness to be followed in a beer with strong bitterness, for example, in Patent Document 2, for beer having a bitterness value of 30 BU or more, by setting the VDK concentration to a specific range, the aftertaste is crispy and clear It is described that the well-balanced taste, bitterness and crispness can be improved and the drinkability can be enhanced.

Patent No. 6153633 JP, 2017-12092, A

  An object of the present invention is to provide a beer-like effervescent beverage having good bitterness and good crispness despite the high bitterness value, and a method for producing the same.

  The present inventors have found that, in a beer-like effervescent beverage having a high bitterness value of 10 BU or more, the post-bitter taste can be improved by increasing the carbon dioxide content, and the present invention has been completed.

The beer-like foamable beverage and the method for producing a beer-like foamable beverage according to the present invention are the following [1] to [12].
[1] A beer-like foamable beverage having a bitterness value of 10 BU or more, a carbon dioxide gas content at 20 ° C. of 3.5 GV or more, and being filled in a flexible container.
[2] The beer-like foamy beverage according to the above [1], which has a bitterness value of 30 BU or less.
[3] The beer-like foamy beverage according to the above [1] or [2], wherein the carbon dioxide content at 20 ° C. is 3.7 GV or more.
[4] The beer-like foamy beverage according to any one of the above [1] to [3], which contains a processed hop product containing a component obtained by isotyping a bitter component in hops.
[5] The beer-like effervescent beverage according to the above [4], which contains an isoated hop extract.
[6] The beer-like foamy beverage according to any one of the above [1] to [5], wherein the proline content is 30 mg / 100 mL or less.
[7] The beer-like foamy beverage according to any one of the above [1] to [6], which is a non-alcoholic beverage.
[8] A method for producing a beer-like foamable beverage having a bitterness value of 10 BU or more,
Adjust the carbon dioxide content of the beverage at 20 ° C to 3.5 GV or higher,
A method for producing a beer-like foamy beverage, characterized in that it is filled in a flexible container.
[9] The method for producing a beer-like foamy beverage according to the above [8], which uses hops or hop products as a raw material.
[10] The method for producing a beer-like foamy beverage according to the above [8] or [9], wherein malt is not used as a raw material.
[11] The method for producing a beer-like foamy beverage according to the above [8] or [9], wherein the use ratio of malt is 66% by mass or less.
[12] The method for producing a beer-like foamable beverage according to any one of the above [8] to [11], wherein the produced beer-like foamable beverage is a non-alcoholic beverage.

  According to the present invention, it is possible to provide a beer-like effervescent beverage having a good bitter aftertaste despite the high bitterness value of 10 BU or more.

  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. 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.

  In the present invention and the specification of the present invention, "bitter taste after squeaky" means that the bitter taste has a crisp aftertaste, that is, the bitterness remaining difficulty after drinking. "Good after bitter taste" means that no bitter taste remains after drinking, and "bad after bitter taste" means that bitter taste remains in the mouth for a long time after drinking.

  The beer-like foamable beverage according to the present invention has a bitterness value of 10 BU or more, and a carbon dioxide gas content at 20 ° C. of 3.5 GV or more. Beer-like effervescent beverages with high bitter value are poor in crispiness after bitter taste, and the refreshing property is impaired and the drinkability tends to be low. In the beer-like foamable beverage according to the present invention, the bitterness value is high by setting the carbon dioxide content to a higher gas pressure than the carbon dioxide content (about 2.9 GV) of a general beer. After being bitter, the crispness is improved, and the feeling of exhilaration and drinkability are high.

  The carbon dioxide gas content of the beer-like foamable beverage according to the present invention is not particularly limited as long as the carbon dioxide gas content at 20 ° C. is 3.5 GV or more. As the carbon dioxide gas content at 20 ° C. of the beer-like effervescent beverage according to the present invention is more preferably 3.7 GV or more, and more preferably 3.8 GV or more, since the aftertaste improvement effect of bitter taste is more sufficiently obtained. 5.0 GV or less is preferable and, as for the carbon dioxide gas content in 20 degreeC of the beer-like foamable drink which concerns on this invention, 4.4 GV or less is more preferable. The carbon dioxide content of the beer-like effervescent beverage can be adjusted to 3.5 GV or more by injecting carbon dioxide directly into the beverage or by producing more carbon dioxide in fermentation. The carbon dioxide gas content of the beer-like foamable beverage can be measured, for example, using a beverage analyzer “Orbisphere 6110 Beverage Analyzer” (manufactured by HACH).

  The bitterness value of the beer-like foamable beverage according to the present invention is not particularly limited as long as it is 10 BU or more, and can be appropriately adjusted according to the required product quality. If the bitter taste of the beer-like foamable beverage is too strong, the bitter taste value of the beer-like foamable beverage according to the present invention may be 10 BU or more, because it may be difficult to obtain an improvement effect after the bitter taste due to high gas pressure. 33 BU or less is preferable, 10 BU or more and 30 BU or less is more preferable, 13 BU or more and 28 BU or less is more preferable, 15 BU or more and 28 BU or less is more preferable, and 15 BU or more and 25 BU or less is particularly preferable.

  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) ).

  As the bitterness component contained in the beer-like foamable beverage according to the present invention, a bitterness component mainly derived from hops such as iso-α acid is preferable, and one having iso-α acid as a main component of bitterness is more preferable. For example, by using hops or processed hops as a raw material, it is possible to produce a beer-like foamy beverage containing bitter taste components derived from hops. 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.

  The beer-like effervescent beverage according to the present invention preferably contains an isoated hop extract. The isopinated hop extract is a product obtained by performing an isotropization treatment in which a magnesium salt is added as a catalyst to hop extract and heating is performed, and an iso-body such as iso-α-acid obtained is purified. A beer-like effervescent beverage containing an isopinated hop extract is more than a beer-like effervescent beverage containing a hop extract or a beer-like effervescent beverage containing a bitter taste component derived from hops by boiling treatment using hops as a raw material. The rest is strong after bitter taste in the oral cavity, and poor after bitter taste. For this reason, in the beer-like effervescent beverage manufactured using the isocyanicized hop extract as a bitter taste agent, the after-taste improvement effect of the bitter taste by the high gas pressure of the present invention is more fully exhibited.

  The bitter taste component contained in the beer-like foamable beverage according to the present invention is not particularly limited as long as it exhibits a bitter taste similar to or similar to beer. The beer-like effervescent beverage according to the present invention may contain, in addition to or in place of the bitter component derived from hop, a bitter component other than the bitter component derived from hop. Specifically, as a bittering agent containing a bitterness component other than a bitterness component derived from hop, magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quassin, iso alpha acid, tetra iso alpha acid, beta acid Oxides, quinine, momordesine, quercitrin, theobromine, caffeine and other bitter taste imparting ingredients, and bitter gourd, sembry tea, bitter green tea, bitter melon tea extract, niga yogi extract, gentiana extract, kuwasha extract, quina extract (quinine extract) Etc. are typically mentioned.

  The bitterness value of the beer-like effervescent beverage according to the present invention can be adjusted by appropriately adjusting the amounts of hop, processed hop product and bittering agent other than hop as raw materials. When the beer-like effervescent beverage according to the present invention is a fermented beer-like effervescent beverage manufactured through a fermentation step with yeast and hops are used as a raw material, the amount of hops used is increased, or iso α This can be enhanced by using hop varieties with relatively high acid content as raw materials. The bitterness value of the malt-fermented beverage can also be increased by adding hop during or after the fermentation process to extract the bitter component.

  The beer-like effervescent beverage according to the present invention may be an alcoholic beverage or a non-alcoholic beverage. In a beer-like effervescent beverage having a high alcohol concentration, alcohol slightly alleviates the bitter taste. For this reason, since the improvement effect after the bitter taste by the high gas pressure of the present invention is more fully exhibited, the alcohol concentration of the beer-like foamable beverage according to the present invention is 1% by volume or less, preferably 0.5 volume Less than% is more preferable, less than 0.05% by volume is more preferable, and 0% by volume (containing no alcohol as a raw material) is particularly preferable.

  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 flavor substances derived from malt, and the taste is thicker than a beverage manufactured using malt as a raw material, and this taste The bitterness is somewhat alleviated by the thickness. In a thick beer-like sparkling beverage with a thick taste, the bitter taste is somewhat alleviated by the thick taste. Therefore, the beer-like foamable beverage according to the present invention preferably has a small amount of malt as a raw material, since the effect of improving the aftertaste after bitterness due to the high gas pressure of the present invention is more sufficiently exhibited. More preferred are beverages which are produced without.

  Malt has a relatively high content of proline. For this reason, in the beer-like effervescent beverage, the content of proline increases as the amount of malt used as the raw material increases. As content of proline of the beer-like foamable drink which concerns on this invention, 30 mg / 100 mL or less is preferable, and 20 mg / 100 mL or less is more preferable. In addition, content of the proline in a beer-like foamable drink can be measured by the Accutag Ultra (AccQ-Tag Ultra) labeling method, for example using the Acquity UPLC analyzer by (U.S.) Waters company. In addition, it is also possible to measure using an amino acid automatic analyzer JLC-500 / V type manufactured by JEOL.

  When the beer-like foamable beverage according to the present invention is a container-packed beverage, a foamable beverage having a carbon dioxide gas content of 3.5 GV or more at 20 ° C. as a container for filling the beer-like foamable beverage according to the present invention The container is not particularly limited as long as it can be filled with Specifically, glass bottles, cans, flexible containers and the like can be mentioned. 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. It is preferable that the container for filling the beer-like effervescent beverage according to the present invention is a flexible container such as a plastic bottle, since it is relatively easy to increase the pressure resistance.

  The beer-like effervescent beverage according to the present invention adjusts the amount of hops, hop processed products and bitter taste agents other than hops used as raw materials to have a bitterness value of 10 BU or more, and the final beverage It can manufacture similarly to a general fermented beer-like foamable beverage and a non-fermented beer-like foamable beverage except that the carbon dioxide content at 20 ° C. is adjusted to 3.5 GV or more.

  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.

  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.

  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.

  In the beer-like effervescent beverage according to the present invention, the usage ratio of malt to the total amount of the raw materials is preferably 66% by mass or less, since the post-bitter taste post-dampening effect of the present invention is more effectively exhibited. The content is more preferably 50% by mass or less, further preferably 25% by mass or less, and particularly preferably not using malt as a raw material. The malt use ratio is measured in accordance with the provisions of the Liquor Tax Act.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

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 bitter taste agent include hops, hop extracts, processed hop products containing a component obtained by isocyanating the bitter taste component in hop, and bitter taste agents other than the bitter taste components derived from hops mentioned above. 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.

  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.

  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.

  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.

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.

  Since the post-bittering effect of the present invention is more effectively exhibited, the use ratio of malt to the total amount of the solid material is 66% by mass or less as the non-fermented beer-like effervescent beverage according to the present invention. Is more preferably 50% by mass or less, still 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.

  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.

  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.

  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.

  EXAMPLES The present invention will next be described in more detail by way of examples, which should not be construed as limiting the invention thereto.

<Bitterness value>
In the subsequent experiments, the bitterness value of the beer-like effervescent beverage was measured according to the EBC method.

<CO2 content>
In the subsequent experiments, the carbon dioxide content of the beer-like effervescent beverage was measured at 20 ° C. using a beverage analyzer “Orbisphere 6110 Beverage Analyzer” (manufactured by HACH).

<Proline content>
In the subsequent experiments, the proline content of the beer-like effervescent beverage was measured by the AccQ-Tag Ultra labeling method using an Acquity UPLC analyzer manufactured by Waters (US). The calibration curve was prepared using an amino acid mixed standard solution H type (manufactured by Wako Pure Chemical Industries, Ltd.).

<Sensory evaluation>
In the subsequent experiments, the bitterness strength of beer-like effervescent beverages and the sensory evaluation of the remaining bitterness were carried out as follows. In addition, the intensity of bitterness refers to the intensity at the highest point where the bitterness derived from hops is felt when the solution is contained in the mouth, and the remainder of bitterness is defined as the intensity of bitterness remaining several seconds after swallowing. .

  Specifically, ten trained beer specialist panels were used to evaluate the bitterness intensity and bitterness remainder of the beer-like effervescent beverage as compared to the control sample. The evaluation of the intensity of bitter taste was made such that one point was weaker in bitterness than the control sample, two points were similar in bitterness intensity to the control, and three points were stronger in bitter taste than the control sample. The evaluation of the remaining bitter taste was made that one point remained bitter compared to the control sample, two points were bitter remaining similar to the control, and three points remained no bitter taste 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.

Example 1
Among non-fermented beer-like effervescent beverages, the influence of the content of carbon dioxide gas on the residual bitterness in non-alcohol beer containing no alcohol was investigated.
First, a mixture of 1 g of water with 25 g of dextrin, 10 g of liquid sugar, 0.3 g of caramel, 0.7 g of phosphoric acid, and 1.0 g of a fragrance is added with isoated hop extract (manufactured by John I. Haas, Inc.). A carbon dioxide gas-free raw material solution was prepared which was added such that the bitterness value of the beer-like foamable beverage obtained as above became 17 BU.

  In this carbon dioxide gas-free raw material solution, 2.9 GV (Control 1), 3.2 GV (Test 1), 3.5 GV (Test 2), 3.8 GV (Test 3), 4.1 GV (Test 4), or Carbon dioxide gas was dissolved so as to be 4.4 GV (Test 5) to produce a non-alcohol beer, and the strength of bitter taste and the sensory evaluation of the remaining bitter taste were performed.

  The evaluation results of each sample are shown in Table 1. In the non-alcohol beer of Tests 1 to 5, regardless of the content of carbon dioxide gas, the bitterness was similar to that of Control 1 non-alcohol beer. On the other hand, the remaining scores of bitterness were increased depending on the content of carbon dioxide gas, and as the content of carbon dioxide gas was increased, the aftertaste of bitter taste was improved.

Example 2
The influence of carbon dioxide content on the bitterness residue in non-alcohol beer with different bitterness was investigated.

A carbon dioxide gas-free starting material liquid was prepared in the same manner as in Example 1 except that the amount of the isotroped hop extract was added so that the bitterness value of the finally obtained beer-like effervescent beverage was 5 to 35 BU. .
A carbon dioxide gas was dissolved in the obtained carbon dioxide gas-free raw material solution so as to be 2.9 GV (control sample) or 4.0 GV (test sample) to produce a non-alcohol beer. The test samples of 4.0 GV were compared with the control samples of 2.9 GV with equal bitter value, respectively, to make a sensory evaluation of the strength of bitterness and the remaining bitterness.

  The evaluation results of each sample are shown in Table 2. In addition, although there is only a column of a test sample in Table 2, all these results are the results compared with each control sample. The bitterness strength was not less than 1.5 and less than 2.5 for each of the non-alcohol beers of Tests 6 to 12, and there was no difference from the respective control samples, and the carbon dioxide content was a bitterness strength. It did not affect the On the other hand, although the non-alcohol beer of Test 6 with a bitterness value of 5 BU did not differ from the control sample in the bitter taste remaining, the non-alcohol beer with a bitterness score of 10 to 30 BU with a non-alcohol beer of 7 to 11 has a score of 2. The test sample with 4.0 GV was more than 5 and had less bitter taste remaining than the control sample with 2.9 GV, and the post-bitter taste was clearly improved.

[Example 3]
The effect of carbon dioxide gas content on the remaining bitter taste in non-alcohol beer was investigated using hop extract instead of isoated hop extract.

  First, hop extract (John I. Haas, Inc.) was prepared by mixing 25 g of dextrin, 10 g of liquid sugar, 2 g of soybean protein hydrolyzate, 0.3 g of caramel, 0.7 g of phosphoric acid, and 1.0 g of flavor in 1 L of water. Made to adjust the bitterness value of the beer-like effervescent beverage finally obtained to 17 BU to adjust the raw material liquid. This raw material solution is boiled at 100 ° C. for 1 hour, and the water for evaporation is added and cooled, filtration using diatomaceous earth and filtration using a filter are carried out, and a flavor addition is further performed to be 1.0 g / L. Then, a carbon dioxide-free raw material solution was prepared.

  In this carbon dioxide gas-free raw material solution, 2.9 GV (Control 2), 3.2 GV (Test 13), 3.5 GV (Test 14), 3.8 GV (Test 15), 4.1 GV (Test 16), or Carbon dioxide gas is dissolved so as to be 4.4 GV (Test 17) to produce a non-alcohol beer, and the bitterness strength and the sensory evaluation of the remaining bitter taste are compared with samples of Control 2 (add hop extract and boil (Non-alcohol beer) was used as a control sample.

  The evaluation results of each sample are shown in Table 3 together with the results of the non-alcohol beer of Control 1 of Example 1. As a result, as in the case of using the isoated hop extract of Example 1, all of the non-alcohol beers of Tests 13 to 17 have bitterness strength scores of more than 1.5 and less than 2.5, and carbon dioxide gas The bitterness was similar to that of Control 2 non-alcohol beer, regardless of its content. Further, with regard to the remainder of bitterness, as in the case of Example 1, the score of the remaining bitterness is increased depending on the content of carbon dioxide gas, and as the content of carbon dioxide gas increases, the aftertaste of bitter taste improves Was.

  On the other hand, the non-alcohol beer of the control 1 (non-alcohol beer containing isopinated hop extract) is similar in bitterness strength to the control 2 (non-alcohol beer boiled with the addition of hop extract) However, the remaining bitterness score was 1.5, and the bitterness remained stronger than Control 2. That is, it was confirmed that the beer-like effervescent beverage blended with the iso-ized hop extract has a stronger bitterness remaining than the beer-like effervescent beverage to which the hop extract is added and subjected to boiling treatment.

Example 4
The influence of the content of carbon dioxide gas on the remainder of the bitter taste in fermented beer-like effervescent beverages with different malt use ratios was investigated.

  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. The hop extract (manufactured by John I. Haas, Inc.) was added to a boiling kettle so that the bitterness value of the finally obtained beer became 17 BU, and the solution volume was adjusted to 160 L and boiled for 60 minutes. 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 was added to the fermented liquid after stabilization to dilute, and the obtained diluted liquid was filtered using diatomaceous earth to produce a clear fermented beer-like foamable beverage (malt usage ratio 100 mass%). . Test liquid A was prepared by dissolving carbon dioxide gas so as to be 4.1 GV in this fermented beer-like foamable beverage.

  In a boiling kettle, add 35 kg of liquid sugar, 0.5 kg of yeast extract, 0.1 kg of soy protein, 0.1 kg of caramel, and hop extract (manufactured by John I. Haas, Inc.) to make the liquid volume 160 L. Boiled for 60 minutes. Hop extract was added so that the bitterness value of the finally obtained beer would be 17 BU. 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 was added to the fermented liquid after stabilization to dilute, and then the obtained diluted liquid was filtered using diatomaceous earth to produce a clear fermented beer-like effervescent beverage (malt usage ratio 0 mass%) . A liquid obtained by dissolving carbon dioxide gas so as to be 4.1 GV in this fermented beer-like foamable beverage was used as a test solution B.

  When the proline content of the test solution A and the test solution B was measured, the test solution A was 45 mg / 100 mL, and the test solution B was 5 mg / 100 mL.

  By mixing the test solution A and the test solution B as appropriate, samples having a proline content as described in Table 4 were prepared. A sensory evaluation of the remaining bitterness of each sample was performed. As a control sample in the sensory evaluation, a fermented beer-like effervescent beverage in which carbon dioxide gas was dissolved so as to be 2.9 GV (Control 3) was used before preparing the test solution B.

  The evaluation results of each sample are shown in Table 4. When the fermented beer-like foamable drink of Control 3 was compared with the fermented beer-like foamable drink of Test 18, similar to the non-fermented beer-like foamable beverage of Example 1, the fermented beer of Test 18 having a high carbon dioxide gas content In the effervescent beverage, the bitter taste was clearly improved after the bitter taste.

  In addition, in the fermented beer-like effervescent beverages of Tests 18 to 23, the lower the proline content, that is, the lower the malt usage ratio, the higher the score of the remaining bitter taste is, and the better the bitterness is after the bitter taste. From this result, it was found that the beer-like foamable beverage having a low malt usage ratio and a small taste thickness (taste volume) can obtain a stronger effect of improving the aftertaste after bitter taste due to high gas pressure.

Claims (12)

  A beer-like foamable beverage characterized in that the bitterness value is 10 BU or more, the carbon dioxide content at 20 ° C. is 3.5 GV or more, and the container is filled with a flexible container.   The beer-like foamable beverage according to claim 1, having a bitterness value of 30 BU or less.   The beer-like foamable drink of Claim 1 or 2 whose carbon dioxide content in 20 degreeC is 3.7 GV or more.   The beer-like foamable beverage according to any one of claims 1 to 3, which comprises a processed hop product containing a component obtained by isolateing a bitter taste component in hops.   The beer-like effervescent drink according to any one of claims 1 to 3, which comprises an isominated hop extract.   The beer-like foamable drink as described in any one of Claims 1-5 whose proline content is 30 mg / 100 mL or less.   The beer-like foamable beverage according to any one of claims 1 to 6, which is a non-alcoholic beverage. A method for producing a beer-like foamy beverage having a bitterness value of 10 BU or more,
Adjust the carbon dioxide content of the beverage at 20 ° C to 3.5 GV or higher,
A method for producing a beer-like foamy beverage, characterized in that it is filled in a flexible container.   The manufacturing method of the beer-like foamable drink of Claim 8 which uses a hop or a hop processed product as a raw material.   The manufacturing method of the beer-like foamable drink of Claim 8 or 9 which does not use a malt as a raw material.   The manufacturing method of the beer-like foamable drink of Claim 8 or 9 whose use ratio of malt is 66 mass% or less.   The method for producing a beer-like foamable beverage according to any one of claims 8 to 11, wherein the produced beer-like foamable beverage is a non-alcoholic beverage.