JP2021106570A - Beer-like foamable beverage - Google Patents

Abstract

To provide a beer-like foamable beverage with weak bitterness and reduced astringency, and a method for producing the same.SOLUTION: The present disclosure provides a beer-like foamable beverage in which [2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone content]/[dimethyl sulfone content] is 0.25 or more, and a method for producing a beer-like foamable beverage. In the production method, the 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone content and the dimethyl sulfone content are controlled so that [2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone content]/[dimethyl sulfone content] is 0.25 or more.SELECTED DRAWING: None

Description

The present invention relates to a beer-like sparkling beverage whose bitterness is suppressed by not using hops as a raw material or by using a low amount of hops, and a method for producing the same.

As for beer-like sparkling beverages such as beer and low-malt beer, a wide variety of products are on the market as consumers' tastes diversify. For example, the characteristic bitterness and flavor of beer are mainly brought about by hops, but in recent years, beer-like effervescent beverages that do not use hops as a raw material and have less bitterness have been developed.

Hops not only add aroma and bitterness to beer-like sparkling beverages, but also have the function of suppressing the growth of harmful beer bacteria due to their antibacterial action. In particular, in Japan, beer and beer-like effervescent beverages that are not heat-sterilized are widely provided due to thorough hygiene management and development of filtration technology in addition to the antibacterial action of hops.

If hops are not used, their antibacterial activity cannot be utilized, so heat sterilization (pastorization) of beer-like sparkling beverages is required. However, heat sterilization may produce an unpleasant scent (off-flavour). As a method for solving the off-flavour problem caused by the heat sterilization treatment, for example, by incorporating linalool, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone, or 2-acetylpyrazine, the heating step is performed. A method of masking the generated off-flavor is disclosed (see Patent Document 1).

Japanese Unexamined Patent Publication No. 2018-023295

Vesely et al., Journal of Agricultural and Food Chemistry, 2003, vol.51, p.6941-6944.

In beer-like effervescent beverages with less bitterness, the astringency derived from dimethyl sulfone is felt more strongly.

The present invention is a beer-like sparkling beverage that does not use hops as a raw material or that uses a low amount of hops and has a weak bitterness, and that has a suppressed astringency derived from dimethyl sulfone. And its manufacturing method.

As a result of diligent research to solve the above problems, the present inventors have made 2-ethyl-4-hydroxy-5-methyl-3 (2H) with respect to the content of dimethyl sulfone in a beer-like effervescent beverage having a weak bitter taste. ) -We have found that the astringency derived from dimethyl sulfone can be suppressed by containing furanone in a specific ratio, and completed the present invention.

The method for producing a beer-like effervescent beverage and the beer-like effervescent beverage according to the present invention, and the method for improving the flavor of the beer-like effervescent beverage are as follows [1] to [13].
[1] [2-Ethyl-4-hydroxy-5-methyl-3 (2H) -furanone content] / [dimethyl sulfone content] is 0.25 or more.
A beer-like effervescent beverage with a bitterness less than that of a 5 mg / L aqueous solution of iso-alpha acid.
[2] Beer-like foaming according to the above [1], wherein [2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone content] / [dimethyl sulfone content] is 1.20 or less. Sex drink.
[3] The beer-like sparkling beverage according to the above [1] or [2], which does not use hops as a raw material.
[4] The beer-like effervescent beverage according to any one of [1] to [3] above, which does not contain a bitterness agent.
[5] The beer-like sparkling beverage according to any one of [1] to [4] above, which contains a hop flavor.
[6] The beer-like effervescent beverage according to any one of the above [1] to [5], which is a fermented beverage.
[7] A method for producing a beer-like effervescent beverage having a bitterness intensity smaller than that of a 5 mg / L iso-alpha acid aqueous solution.
2-Ethyl-4-hydroxy-5 so that [2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone content] / [dimethyl sulfone content] is 0.25 or more. A method for producing a beer-like effervescent beverage, wherein the content of -methyl-3 (2H) -furanone and the content of dimethyl sulfone are adjusted.
[8] The beer-like effervescent beverage according to the above [7], which uses at least one selected from the group consisting of 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone and dimethyl sulfone as a raw material. Manufacturing method.
[9] The method for producing a beer-like sparkling beverage according to the above [7] or [8], which does not use hops as a raw material.
[10] The method for producing a beer-like sparkling beverage according to any one of [7] to [9] above, wherein the produced beer-like sparkling beverage is filled in a container and heat sterilized.
[11] A method for producing a beer-like effervescent beverage having a bitterness intensity smaller than that of a 5 mg / L iso-alpha acid aqueous solution.
2-Ethyl-4-hydroxy-5 so that [2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone content] / [dimethyl sulfone content] is 0.25 or more. A method for improving the flavor of a beer-like effervescent beverage, which adjusts the content of -methyl-3 (2H) -furanone and the content of dimethyl sulfone.
[12] The method for improving the flavor of a beer-like sparkling beverage according to the above [11], wherein the beer-like sparkling beverage is produced without using hops as a raw material.
[13] The method for improving the flavor of the beer-like effervescent beverage according to the above [11] or [12], wherein the beer-like effervescent beverage is produced through a heat sterilization treatment.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a beer-like effervescent beverage in which the astringency derived from dimethyl sulfone is suppressed even though the hops are not used as a raw material or the amount of hops used is suppressed to a low level and the bitterness is weak.

In the present invention and the specification of the present application, "beer-likeness" means a taste reminiscent of beer in terms of flavor, regardless of the product name and labeling. In other words, a beer-like effervescent beverage (beer-like effervescent beverage) has the same or similar flavor and taste as beer regardless of the alcohol content, the use of malt and hops, and the presence or absence of fermentation. It means an effervescent beverage that has a texture and a high sense of thirst and drinkability (the property of being able to continue drinking many cups without getting tired). That is, the beer-like effervescent beverage according to the present invention may be an alcoholic beverage, or may be a so-called non-alcoholic beverage or a low-alcoholic beverage having an alcohol content of less than 1% by volume. Further, it may be a beverage made from malt as a raw material, a beverage not made from malt as a raw material, or a fermented beverage produced through a fermentation step, and is produced without undergoing a fermentation step. It may be a non-fermented beverage. Specific examples of the beer-like effervescent beverage include beer, effervescent liquor made from malt, effervescent alcoholic beverage not using malt, low alcohol effervescent beverage, non-alcoholic beer and the like. In addition, liqueurs obtained by mixing a beverage produced from malt as a raw material through a fermentation step with an alcohol-containing distillate may be used.

The alcohol-containing distilled liquid is a solution containing alcohol obtained by a distillation operation, and a solution generally classified as distilled liquor can be used. For example, it may be alcohol for raw materials, and distilled liquor such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu can be used.

In the present invention and the present specification, "International Bittering Units (IBU)" is an index of bitterness based on the content of isohumulone. The international bitterness value of beverages such as beer-like low-malt beer can be measured by, for example, the EBC method (Beer Brewery Association: "Beer Analysis Method" 8.15 1990). Specifically, the absorbance of the isooctane layer obtained after adding acid to the sample and then extracting with isooctane and centrifuging was measured at 275 nm using pure isooctane as a control, multiplied by a constant (50) (IBU). ). The international bitterness value of a beer-like sparkling beverage having a beer-like bitterness is generally 15 or more.

In the present invention and the specification of the present application, "a beer-like effervescent beverage having a bitterness intensity smaller than that of an iso-alpha acid aqueous solution of 5 mg / L" corresponds to a beer-like effervescent beverage having an international bitterness value of less than 5. Hereinafter, "beer-like effervescent beverage having a bitterness smaller than that of a 5 mg / L iso-alpha acid aqueous solution" is referred to as "beer-like effervescent beverage having a weak bitterness (low bitterness beer-like effervescent beverage)". be. In the case of a beer-like sparkling beverage that does not contain a bitterness component other than isohumulone, the low-bitter beer-like sparkling beverage corresponds to a beer-like sparkling beverage having an international bitterness value of less than 5.

A beer-like sparkling beverage having an international bitterness value of less than 5 can be produced by not using hops as a raw material or by sufficiently reducing the amount of hops used. That is, the low-bitter beer-like sparkling beverage can be produced by not using hops as a raw material or by keeping the amount of hops used low. Here, "hops" include processed hops in addition to raw hops, dried hops, hop pellets and the like. Examples of the processed hop product include a processed hop product containing an isometric component of the bitterness component in the hop, such as a hop extract obtained by extracting the bitterness component from the hop, an isometric hop extract, tetrahydroisohumulone, and a hexahydroisohumulone. ..

Even if the beverages have the same aroma component composition, the perceived flavors are often different between the beverages having a strong bitterness and the beverages having a weak bitterness. This is because in beverages with strong bitterness, the relatively weak aroma and taste are masked by the bitterness, but in beverages with weak bitterness, this masking effect is not obtained, so it becomes easier to feel the characteristics of aroma and taste when drinking. It is presumed that it is because of it.

In beer-like effervescent beverages in which hops are used and have a general bitterness, a higher content of dimethyl sulfone tends to improve the graininess and the flavor. However, in low-bitter beer-like effervescent beverages, the astringency derived from dimethyl sulfone is conspicuous. This astringent taste is not preferable for a beer-like effervescent beverage.

In the present invention, the content of dimethylsulfone and the content of 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone in the beverage are set with respect to the low-bitter beer-like effervescent beverage [2]. -Ethyl-4-hydroxy-5-methyl-3 (2H) -furanone content] / [dimethylsulfone content] (mass ratio) (hereinafter sometimes referred to as "E / D ratio") is 0. Adjust so that it is 25 or more. By adjusting the E / D ratio of the low-bitter beer-like effervescent beverage to 0.25 or more, the astringency derived from dimethyl sulfone is suppressed, and the graininess is good as in the beer-like effervescent beverage with strong bitterness. And the flavor of the beverage is improved. The E / D ratio of the low-bitter beer-like effervescent beverage is not particularly limited as long as it is 0.25 or more, but from the viewpoint of the quality of taste required for the beer-like effervescent beverage, the E / D ratio. The D ratio is preferably 0.25 or more and 1.20 or less, more preferably 0.25 or more and 1.10 or less, and further preferably 0.25 or more and 1.00 or less.

The content of dimethyl sulfone in the low-bitter beer-like effervescent beverage according to the present invention is not particularly limited as long as the E / D ratio is 0.25 or more, but is preferably 35 μg / L or more. 40 μg / L or more is more preferable, and 50 μg / L or more is further preferable. Further, from the viewpoint of the quality of taste required for a beer-like sparkling beverage, the dimethyl sulfone content of the low-bitter beer-like sparkling beverage is preferably 150 μg / L or less, more preferably 100 μg / L or less.

The content of 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone in the low-bitter beer-like effervescent beverage according to the present invention is such that the E / D ratio is 0.25 or more. Although not particularly limited, 8 μg / L or more is preferable, 12 μg / L or more is more preferable, and 16 μg / L or more is further preferable. In addition, the content of 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone in the low-bitter beer-like sparkling beverage is determined from the viewpoint of the quality of taste required for the beer-like sparkling beverage. It is preferably 100 μg / L or less, more preferably 80 μg / L or less, and even more preferably 60 μg / L or less.

The E / D ratio of the low bitter beer-like effervescent beverage can be adjusted by adding 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone or dimethyl sulfone itself as a raw material. The raw material used may be synthetic 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone, or 2-ethyl-4-hydroxy-5-5-ethyl extracted and purified from a natural product. It may be methyl-3 (2H) -furanone, or it may be a fragrance containing 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone. Similarly, the raw material used may be synthetic dimethyl sulfone, dimethyl sulfone extracted / purified from a natural product, or a fragrance containing dimethyl sulfone.

The method for measuring the content of 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone and dimethylsulfone in a beer-like effervescent beverage is not particularly limited. 2-Ethyl-4-hydroxy-5-methyl-3 (2H) -furanone and dimethyl sulfone are derivatives like other aldehydes and sulfones, for example, as in the method described in Non-Patent Document 1. After derivatization, it can be quantitatively measured by analysis by gas chromatography-mass spectrometry (GC / MS).

As a low-bitter beer-like effervescent beverage that adjusts the E / D ratio to improve astringency, if the intensity of bitterness is smaller than that of a 5 mg / L iso-alpha acid aqueous solution, it contains a bitterness agent other than isohumulone. May be good. It is preferable not to contain a bitterness agent because the astringency improving effect is more sufficiently exhibited. Examples of the bitterness agent include bitterness-imparting components such as magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quasin, quinine, momordecine, quercitrin, theobromine, and caffeine, and bitter gourd, sembry tea, and bitterness. Typical examples include bitterness-imparting materials such as citric acid, bitter melon extract, gentiana extract, and quinine extract. Only one kind of these bitterness agents may be used, or two or more kinds thereof may be used in combination.

As the low-bitter beer-like effervescent beverage for which the E / D ratio is adjusted to improve the astringency, those containing a hop flavor are preferable. Off-flavour caused by the heating process and deterioration over time is masked by the aroma derived from hops in the case of beer-like sparkling beverages using hops, so that it is often not a problem in practice. Also in the present invention, by containing a hop fragrance, off-flavour due to 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone, dimethyl sulfone and the like can be reduced. As the hop flavor, a flavor derived from hops and having an aroma component generally contained in beer as a main component can be used. In addition, various commercially available hop flavors can be used as appropriate.

The beer-like effervescent beverage according to the present invention preferably has a color of 4 to 12 in EBC units, in order to enhance the beer-like character and remind us of a Pilsner-type beer characterized by a refreshing taste. It is more preferably 8. The chromaticity can be adjusted by appropriately containing a colorant such as a caramel color. The chromaticity can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method similar thereto. EBC is a unit of chromaticity in beer analysis, and the shade of beer color is measured numerically (visually measured by a comparator with nine glass disks of EBC chromaticity, or based on the absorbance at a wavelength of 430 nm. It is expressed by).

The beer-like effervescent beverage according to the present invention is a general fermented beer-like effervescent beverage or a general fermented beer-like effervescent beverage except that hops are not used as a raw material or the amount of hops used is sufficiently reduced, and the E / D ratio is adjusted. It can be produced in the same manner as a non-fermented beer-like effervescent beverage. Therefore, a method for producing a general fermented beer-like effervescent beverage and a non-fermented beer-like effervescent beverage will be described.

The fermented beer-like effervescent beverage produced through the fermentation step can generally be produced by the steps of preparation (preparation of fermentation raw material liquid), fermentation, storage of sake, and filtration.

As a preparation step (fermentation raw material liquid preparation step), a fermentation raw material liquid is prepared from one or more selected from the group consisting of grain raw materials and sugar raw materials. Specifically, a mixture containing a fermentation raw material and raw water is heated, starch is saccharified to prepare a sugar solution, the obtained sugar solution is boiled, and then at least a part of the solid content is removed. To prepare the fermentation raw 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 a grain raw material is saccharified to prepare a sugar solution. As the raw material of the sugar solution, only the grain raw material may be used, only the sugar raw material may be used, or both may be mixed and used.

Examples of the grain raw material include barley, wheat, rye, swallow, wheat such as malt thereof, beans such as rice, corn and soybean, potatoes and the like. The grain raw material can be used as a grain syrup, a grain extract, or the like, but is preferably used as a crushed grain product obtained by crushing. The crushing treatment of grains can be carried out by a conventional method. The crushed grain product may be a crushed malt product, cornstarch, corn grits, or the like, which has been subjected to a treatment usually performed before and after the crushing treatment. In the present invention, the crushed grain product used is preferably a crushed malt product. By using the crushed malt product, it is possible to produce a fermented beer-like sparkling beverage having a clearer beer-like character. The crushed malt product may be any crushed barley, for example, Nijo barley, which is germinated by a conventional method, dried, and then crushed to a predetermined particle size.

Further, the grain raw material used in the present invention may be one kind of grain raw material or a mixture of a plurality of kinds of grain raw materials. For example, crushed malt may be used as the main raw material, and crushed rice or corn may be used as the auxiliary raw material. The malt usage ratio (ratio of the amount of malt used to the total amount of grain raw material and sugar raw material (mass ratio)) is preferably low, preferably 50% or less, in order to obtain a refreshing taste. , 40% or less is more preferable. Further, in order to obtain a rich taste, it is preferably high, preferably 50% or more, and more preferably 60% or more.

The sugar raw material is a sugar, that is, a carbohydrate having a relatively small molecule, which is soluble in water and generally has a sweet taste. As a sugar raw material, sugars specified in Article 3 of the Liquor Tax Law and the Circular on Interpretation of Liquor Administration-related Laws dated June 25, 1999, that is, "carbohydrates that are less than trisaccharides and are generally sweet and soluble in water or It is preferably a mixture of these. The saccharide used as a carbohydrate raw material may be at least one selected from the group consisting of monosaccharides, disaccharides and trisaccharides, and may further contain saccharides of tetrasaccharide or more. Examples of monosaccharides include glucose, fructose, galactose, xylose, arabinose, tagatose and the like. Examples of the disaccharide include sucrose, lactose, maltose, isomaltose, trehalose, cellobiose and the like. Examples of the trisaccharide include maltotriose, isomaltotriose, raffinose and the like. Examples of saccharides having tetrasaccharides or more include stachyose, maltotetraose and the like. The form of the saccharide may be, for example, powder, granule, paste, liquid or the like. The liquid sugar may be, for example, a liquid sugar such as glucose-fructose liquid sugar, fructose-fructose liquid sugar, high fructose liquid sugar, or sugar mixed isomerized liquid sugar. The sugar may be granulated sugar or white sugar.

To the mixture, a grain raw material or the like usually blended as a beverage and an auxiliary raw material other than water may be added as long as the desired effect of the present invention is not impaired. Examples of the auxiliary raw materials include oligosaccharides such as hops, dietary fiber, and galactooligosaccharides, starch substance decomposition products (obtained by decomposing starch with an acid or an enzyme), yeast extract, fruit juice, bitterness, and coloring agents. Examples include fragrances, fragrances, sweeteners, high-sweetness sweeteners, antioxidants, acidulants, salts and the like. Further, if necessary, a saccharifying enzyme such as α-amylase, glucoamylase and pullulanase, and an enzyme agent such as protease can be added. As each of these raw materials, commercially available ones can be used.

As the sweetener, for example, fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. As the high-sweetness sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, zulutin, stevia, glycyrrhizin, somatin, monellin, aspartame, alitame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of acidulants include malic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, etc. DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, acetic acid, Malic acid and the like can be used. As the salts, for example, salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product and the like can be used.

The saccharification treatment is carried out using an enzyme derived from a grain raw material or the like or an enzyme added separately. The temperature and time during the saccharification process are determined by the type of grain raw material used, the ratio of the grain raw material to the total fermented raw material, the type and amount of the added enzyme, the quality of the target fermented beer-like effervescent beverage, etc. It will be adjusted as appropriate in consideration. For example, the saccharification treatment can be carried out by a conventional method, such as holding a mixture containing a grain raw material or the like at 35 to 70 ° C. for 20 to 90 minutes.

By boiling the sugar solution obtained after the saccharification treatment, a broth (boiled product of the sugar solution) can be prepared. It is preferable that the sugar solution is filtered before the boiling treatment and the obtained filtrate is boiled. Further, instead of the filtrate of this sugar solution, a malt extract to which warm water is added may be used and this may be boiled. The boiling method and its conditions can be appropriately determined.

A fermented beer-like effervescent beverage having a desired flavor can be produced by appropriately adding flavors and the like before or during the boiling treatment. For example, by adding hops before or during the boiling treatment and boiling the hops in the presence of the hops, the flavor / aroma components of the hops, particularly the bitterness components, can be efficiently boiled. The amount of hops added, the mode of addition (for example, addition in several portions) and the boiling conditions are such that the strength of the bitterness of the finally obtained beer-like sparkling beverage is smaller than that of the 5 mg / L iso-alpha acid aqueous solution. It can be determined as appropriate.

The broth obtained after the boiling treatment contains meals such as proteins produced by precipitation. Therefore, at least a part of solids such as dregs is removed from the broth. The lees may be removed by any solid-liquid separation treatment, but in general, the precipitate is removed using a tank called a whirlpool. The temperature of the broth at this time may be 15 ° C. or higher, and is generally about 50 to 100 ° C. After removing the lees, the broth (filtrate) is cooled to an appropriate fermentation temperature with a plate cooler or the like. The broth after removing the lees becomes the fermentation raw material liquid.

Next, as a fermentation step, yeast is inoculated into the cooled fermentation raw material solution to perform fermentation. The cooled fermentation raw material liquid may be subjected to the fermentation step as it is, or may be subjected to the fermentation step after adjusting to a desired extract concentration. The yeast used for fermentation is not particularly limited, and usually, yeast used for producing alcoholic beverages can be appropriately selected and used. It may be a top-fermenting yeast or a bottom-fermenting yeast, but it is preferably a bottom-fermenting yeast because it can be easily applied to a large-scale brewing facility.

Further, as a liquor storage step, the obtained fermented liquor is aged in a liquor storage tank, stored and stabilized under a low temperature condition of about 0 ° C., and then the ripened fermented liquor is filtered as a filtration step. , Yeast and insoluble proteins in the temperature range can be removed to obtain the desired fermented beer-like effervescent beverage. The filtration treatment may be a method capable of removing yeast by filtration, and examples thereof include diatomaceous earth filtration and filter filtration with a filter having an average pore size of about 0.4 to 1.0 μm.

The beer-like sparkling beverage according to the present invention is preferably an alcoholic beverage, but may be a non-alcoholic beverage or a low-alcoholic beverage. In the fermentation process, non-alcoholic beverages and low-alcohol beverages are prepared by appropriately adjusting the fermentation conditions so that the degree of fermentation is low, removing alcohol from the obtained fermentation broth, and diluting the obtained fermentation broth. Can be obtained.

When 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone and dimethyl sulfone are added as raw materials, it is preferable to add them after the boiling process in order to avoid loss due to the boiling process, and fermentation after the liquor storage process. It is more preferable to add it to the liquid.

The fermented beer-like effervescent beverage produced is filled in a container. The container for filling the beer-like effervescent beverage is not particularly limited. Specific examples thereof include glass bottles, cans, and flexible containers. Examples of the flexible container include a container formed by molding a flexible resin such as PE (polyethylene), PP (polypropylene), EVOH (ethylene / vinyl alcohol copolymer), and PET (polyethylene terephthalate). The flexible container may be made of a single-layer resin or a multi-layer resin.

The beer-like effervescent beverage according to the present invention does not contain hops as a raw material or the amount of hops used is sufficiently reduced, so that the beer-like effervescent beverage does not contain or contains a very small amount of antibacterial components derived from hops. Therefore, it is preferable that the packaged fermented beer-like effervescent beverage filled in the container is heat-sterilized. The heat sterilization treatment may be performed as long as it has sufficient sterilization strength to prevent the growth of microorganisms during storage, and is appropriately determined in consideration of the alcohol concentration of the beer-like effervescent beverage. For example, heat sterilization treatment can be performed at 60 to 85 ° C. for about 0.5 to 60 minutes, preferably at 60 to 80 ° C. for about 1 to 30 minutes, and more preferably at 60 to 70 ° C. for about 5 to 15 minutes. ..

A non-fermented beer-like effervescent beverage produced without a fermentation step can generally be produced by a method (formulation method) of mixing each raw material. For example, specifically, it can be produced by a compounding step of preparing a compounding solution by mixing each raw material and a gas introduction step of adding carbon dioxide gas to the obtained compounding solution.

First, in the compounding step, a compounding solution is prepared by mixing the raw materials. In the compounding step, it is preferable to prepare a compounding solution in which all the raw materials other than carbon dioxide are mixed. The order in which each raw material is mixed is not particularly limited. All the raw materials may be added to the raw material water at the same time, or the raw materials remaining after dissolving the previously added raw materials may be added in sequence. Further, for example, solid (for example, powder or granular) raw material and alcohol may be mixed with the raw material water in advance, and the solid raw material may be prepared as an aqueous solution in advance, and the raw material water and necessary are added to these aqueous solutions. Alcohol may be mixed according to the above.

As raw materials, one or more selected from the group consisting of 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone and dimethylsulfone, and bitterness, acidulant, sweetener, colorant, and flavor. Examples include foodstuffs, ethanol (raw alcohol), emulsifiers, polysaccharides, water-soluble dietary fiber, proteins or their decomposition products.

As the acidulant, it is more preferable to use an organic acid than an inorganic acid from the viewpoint of safety and flavor. The organic acid is not particularly limited as long as it is generally used in the production of foods and drinks, and for example, lactic acid, citric acid, gluconic acid, malic acid, tartaric acid, fumaric acid, succinic acid, etc. Examples thereof include malic acid, fumaric acid, and salts thereof. Only one kind of these organic acids may be used, or two or more kinds thereof may be used in combination.

As the bitterness agent, those listed above can be used. Further, isohumulone such as hops, iso-alpha acid, tetra-iso-alpha acid, and oxides of β-acid may be used as a bitterness agent, but in this case, the strength of the bitterness of the finally obtained beer-like effervescent beverage. However, the content is appropriately adjusted so that the content is smaller than that of the 5 mg / L isohumulone aqueous solution. Only one type of bitterness agent may be used, or two or more types may be used in combination.

Examples of the sweetener include sucrose, glucose, fructose, isomerized liquid sugar, and a high-sweetness sweetener. High-sweetness sweeteners include aspartame, sucralose, acesulfame potassium, neotame, stevia, enzyme-treated stevia and the like. Only one kind of these sweeteners may be used, or two or more kinds may be used in combination.

Examples of the colorant include caramel color and the like. Only one type of colorant may be used, or two or more types may be used in combination.
Examples of the flavoring agent (excluding 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone and dimethyl sulfone) include beer extract, beer flavoring, hop flavoring and the like. Only one kind of these flavorings may be used, or two or more kinds may be used in combination.

Examples of the emulsifier include polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, polypropylene glycol fatty acid ester, sorbitan fatty acid ester, polysorbate and the like.

Examples of the polysaccharide include starch, dextrin and the like. Dextrin is a sugar obtained by hydrolyzing starch and is larger than oligosaccharide (a sugar obtained by polymerizing about 3 to 10 monosaccharides). Only one type of these polysaccharides may be used, or two or more types may be used in combination.

Water-soluble dietary fiber means carbohydrates that are soluble in water and are indigestible or difficult to digest by human digestive enzymes. Examples of the water-soluble dietary fiber include soybean dietary fiber (soluble soybean polysaccharide), polydextrose, indigestible dextrin, galactomannan, inulin, guar gum decomposition product, pectin, and gum arabic. Only one kind of these water-soluble dietary fibers may be used, or two or more kinds may be used in combination.

When insoluble matter is generated in the preparation liquid prepared in the preparation step, it is preferable to perform a treatment for removing the insoluble matter such as filtration on the preparation liquid before the gas introduction step. The insoluble matter removing treatment is not particularly limited, and can be carried out by a method usually used in the art such as a filtration method and a centrifugation method. In the present invention, the insoluble matter is preferably removed by filtration, and more preferably removed by diatomaceous earth filtration.

Next, as a gas introduction step, carbon dioxide gas is added to the blending liquid obtained in the blending step. As a result, a non-fermented beer-like effervescent beverage is obtained. By adding carbonic acid, the same refreshing feeling as beer is given. The carbon dioxide gas can be added by a conventional method. For example, the blended solution obtained in the blending step and carbonated water may be mixed, and carbon dioxide gas may be directly added to the blended solution obtained in the blending step to dissolve the mixture.

After adding carbon dioxide gas, 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 treatment is not particularly limited, and can be carried out by a method usually used in the art.

The produced non-fermented beer-like effervescent beverage is preferably heat-sterilized after being filled in a container. The container to be filled and the method of heat sterilization treatment can be carried out in the same manner as in the fermented beer-like effervescent beverage.

Next, the present invention will be described in more detail with reference to Examples and Reference Examples, but the present invention is not limited to the following Examples and the like.

<Measurement of aroma component concentration>
In the following examples, the concentrations of 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone and dimethylsulfone in the beer-like effervescent beverage are the same as those of the measuring method described in Non-Patent Document 1. Then, aldehydes were simultaneously collected (concentrated) and derivatized in a solid-phase microextraction (SPME) fiber, and measured by GC / MS.

Specifically, as a derivatization reagent, 100 μL of an aqueous solution of O- (2,3,4,5,6-pentafluorobenzyl) -hydroxylamine (PFBOA) (manufactured by Tokyo Kasei Co., Ltd.) prepared at 6 g / L and hexane. 10 mL of wash water was placed in a 20 mL glass vial and sealed with a crimp cap. Next, SPME fibers (PDMS / DVB: 65 μm, 1 cm, 57327-U 24 gauge, manufactured by SPELCO) were exposed to the headspace of a 20 mL glass vial containing a PFBOA solution at 50 ° C. for 10 minutes.

10 mL of the sample beer-like effervescent beverage was placed in a 20 mL glass vial and sealed with a crimp cap. Subsequently, the SPME fiber in which the PFBOA was collected was exposed to the head space of a 20 mL glass vial containing the sample at 50 ° C. for 60 minutes.

Next, the aldehydes and the like in the collected and PFBOA derivatized sample were subjected to GC / MS analysis under the following conditions.

(GC / MS conditions)
GC / MS device: HP6890 / 5973 (manufactured by Agilent Technologies)
Capillary column: Agilent J & W DB-5 (30m x 0.25mm x 0.50μm, manufactured by Agilent Technologies)
Carrier gas: Helium flow rate: 1.1 mL / min Injection port temperature: 250 ° C
Purge valve time for 30 seconds Injection mode: Splitless mode Temperature program: Hold at 40 ° C for 2 minutes → Raise to 140 ° C at 10 ° C / min → Raise to 250 ° C at 7 ° C / min → Hold at 250 ° C for 3 minutes → Temperature up to 300 ° C at 12 ° C / min → Hold at 300 ° C for 5 minutes

Identification of the PFBOA derivative was performed by measuring the mass spectrum in scan mode using the electron shock ionization method. As a result, it was confirmed that m / z shown in Table 1 was the main fragment ion of each substance analyzed.

Each peak was measured in SIM mode, and the PFBOA derivative was quantified by the standard addition method. For compounds with geometric isomers, the total area of peaks due to geometric isomers was used as the peak for the compound. The internal standard substances used for the measurement of each compound are as shown in Table 1.

[Reference example 1]
The effect of dimethyl sulfone on the taste, especially astringency, of fermented beer-like sparkling beverages was investigated.

First, a mixture of 10 kg of malt and 20 kg of granulated sugar mixed with raw material water was heated according to a conventional method to saccharify, and then the enzyme was inactivated at 76 ° C. to produce a saccharified solution. The obtained saccharified solution was filtered, the obtained filtrate was placed in a boiling kiln, water was added to a concentration of 200 L, and the mixture was boiled for 70 minutes to obtain wort (grain broth). When hops were used as a raw material, an appropriate amount was added to the filtrate before boiling. Then, hot water was added to the wort to readjust the amount of the liquid to 200 L, and then solid-liquid separation was performed in a whirlpool (swivel separation tank). After solid-liquid separation, the wort was cooled by a heat exchanger. The cold barley juice obtained by cooling was inoculated with brewer's yeast and fermented. After fermentation, the fermentation broth was filtered to clarify it, diluted 1.2 times, adjusted to a carbon dioxide pressure of 0.23 MPa (20 ° C.), and filled in a container. The obtained packaged fermented beer-like effervescent beverage having an alcohol concentration of 5% by volume was heat-sterilized at 65 ° C. for 10 minutes, if necessary.

When hops were not used as a raw material, hop flavors were added.
If a hop flavor, 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone, or dimethylsulfone was added, it was added before filling the container.

A sensory evaluation was performed on the aroma of the obtained packaged fermented beer-like sparkling beverage by a panel of 6 people. For each characteristic, 1 was the weakest, and the stronger the score, the higher the score.

For astringency, carbon dioxide gas was introduced into a mixed solution of raw material alcohol and water, and the solution was prepared to have an alcohol concentration of 5% by volume and a carbon dioxide gas pressure of 0.23 MPa (20 ° C.). -4-Hydroxy-5-methyl-3 (2H) -furanone and dimethylsulfone are concentrated at almost the same concentration as the hop-containing fermented beer-like effervescent beverage (isoα acid concentration is 19.5 IBU, 2-ethyl-4, respectively). The one added so that the concentration of -hydroxy-5-methyl-3 (2H) -furanone was 6.0 μg / L and the concentration of dimethylsulfone was 30.0 μg / L) was given as evaluation score 1.

Regarding the graininess, carbon dioxide gas was introduced into a mixed solution of raw material alcohol and water, and the solution was prepared to have an alcohol concentration of 5% by volume and a carbon dioxide gas pressure of 0.23 MPa (20 ° C.). -4-Hydroxy-5-methyl-3 (2H) -furanone and dimethylsulfone are concentrated at almost the same concentration as the hop-free fermented beer-like effervescent beverage (isoα acid concentration is 2.9 IBU, 2-ethyl-, respectively. The addition was given so that the 4-hydroxy-5-methyl-3 (2H) -furanone concentration was 6.0 μg / L and the dimethyl sulfone concentration was 30.0 μg / L), and the evaluation score was 1.

The evaluation results are shown in Tables 2 and 3. In the table, the samples in which the "hop" column is "none" are produced by adding hop flavor without using hops as a raw material. In addition, the numerical value in each aroma component column indicates the content in the beverage, and the numerical value "+ X" in parentheses means that the synthetic product is attached for X μg / L.

In the hop-containing beer-like effervescent beverage, as the content of dimethyl sulfone increased, the astringency did not change and the graininess tended to increase. On the other hand, in the hop-free beer-like sparkling beverage, the astringency increased as the content of dimethylsulfone increased, and at the same time, the graininess also increased, though not as much as the hop-containing beer-like sparkling beverage.

[Example 1]
2-Ethyl-4-hydroxy-5-methyl-3 (2H) -furanone and dimethylsulfone with respect to the hop-free beer-like sparkling beverage (2.9 IBU, containing hop fragrance) produced in Reference Example 1. The effect on astringency and graininess was investigated in the same manner as in Reference Example 1 by shaking the content of. At the same time, the beer-likeness was also evaluated. The results are shown in Tables 4-9.

As shown in Tables 4 to 9, astringency is suppressed as the content of 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone increases between samples having the same dimethyl sulfone content. , The graininess tended to improve. In particular, in a sample in which the content ratio (E / D ratio) of 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone to the content of dimethyl sulfone is 0.25 or more, the astringency is sufficient. It was a beer-like effervescent beverage that was suppressed and had a good graininess and a high palatability. However, when the content of 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone increases as the E / D ratio exceeds 1.20, 2-ethyl-4-hydroxy-5-methyl- The sweet scent of 3 (2H) -furanone was noticeable.

[Comparative Example 1]
For the hop-free beer-like sparkling beverage (2.9 IBU, containing hop fragrance) produced in Reference Example 1, instead of 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone, 4,5-Dimethyl-3-hydroxy-2 (5H) -furanone, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone, or 5-methyl-4-hydroxy-3 (2H) -furanone It was added and the effect on astringency and graininess was investigated in the same manner as in Example 1. The results are shown in Table 10.

As a result, as shown in Table 10, 4,5-dimethyl-3-hydroxy-2 (5H) -furanone, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone, or 5-methyl-4. When -hydroxy-3 (2H) -furanone was added, the astringency could not be suppressed even if the sweet scent was too conspicuous and the discomfort for beer was increased to some extent.

Claims (13)

A beer-like effervescent beverage having a [2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone content] / [dimethyl sulfone content] of 0.25 or more. The beer-like effervescent beverage according to claim 1, wherein [2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone content] / [dimethyl sulfone content] is 1.20 or less. .. The beer-like sparkling beverage according to claim 1 or 2, which is not made from hops. The beer-like effervescent beverage according to any one of claims 1 to 3, which does not contain a bitterness agent. The beer-like sparkling beverage according to any one of claims 1 to 4, which contains a hop flavor. The beer-like sparkling beverage according to any one of claims 1 to 5, which is a fermented beverage. A method for producing beer-like effervescent beverages.
2-Ethyl-4-hydroxy-5 so that [2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone content] / [dimethyl sulfone content] is 0.25 or more. A method for producing a beer-like effervescent beverage, wherein the content of -methyl-3 (2H) -furanone and the content of dimethyl sulfone are adjusted. The production of a beer-like effervescent beverage according to claim 7, wherein at least one selected from the group consisting of 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone and dimethyl sulfone is used as a raw material. Method. The method for producing a beer-like sparkling beverage according to claim 7 or 8, wherein hops are not used as a raw material. The method for producing a beer-like sparkling beverage according to any one of claims 7 to 9, wherein the produced beer-like sparkling beverage is filled in a container and heat-sterilized. A way to improve the flavor of beer-like effervescent beverages
2-Ethyl-4-hydroxy-5 so that [2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone content] / [dimethyl sulfone content] is 0.25 or more. A method for improving the flavor of a beer-like effervescent beverage, which adjusts the content of -methyl-3 (2H) -furanone and the content of dimethyl sulfone. The method for improving the flavor of a beer-like sparkling beverage according to claim 11, wherein the beer-like sparkling beverage is produced without using hops as a raw material. The method for improving the flavor of a beer-like sparkling beverage according to claim 11 or 12, wherein the beer-like sparkling beverage is produced through a heat sterilization treatment.