JP7347935B2 - beverage - Google Patents

Description

TECHNICAL FIELD The present invention relates to beverages.

In recent years, as consumer tastes and values have diversified, various types of beverages have been developed.

For example, in the recent development of beer-taste beverages, techniques are being considered to reproduce the flavor unique to beer without using hops. For example, Patent Document 1 discloses a beer-taste beverage that contains one or more aroma components selected from the group consisting of carboxylic acid esters, aldehydes, and pentyl alcohol and terpenoids, and does not use hops as a raw material.

JP 2018-126079 Publication

However, since hops have a bactericidal effect, beverages containing only a trace amount of hops or no hops pose a problem in that microorganisms are likely to grow.

Therefore, the present invention has been made in view of the above circumstances, and an object of the present invention is to provide a beverage that can suppress the growth of microorganisms even if the amount of hops used is small or even if no hops are used at all.

One aspect of the invention relates to a beverage having a bitterness value of less than 5.

The above beverage can suppress the growth of microorganisms even if the amount of hops used is small or even if no hops are used at all.

In one embodiment, the beverage is a beer-taste beverage, has an alcohol content of less than 3 v/v% and a pH of 3.2 or less, or has an alcohol content of 3 v/v% or more and less than 7 v/v%. , and has a pH of 3.8 or less, or has an alcohol content of 7 v/v% or more and a pH of 5.0 or less. Since the alcohol content and pH range of the beverage satisfy specific conditions, the growth of microorganisms can be suppressed even if the amount of hops used is small or even if no hops are used at all.

In one embodiment, the beverage may be free of hops as an ingredient.

In one embodiment, the beverage may not include wheat ingredients as an ingredient.

In one embodiment, the beverage is a fruit juice-containing beverage, and may have an alcohol content of 4 v/v % or more. Since the alcohol content of the beverage is above a specific value, the growth of microorganisms can be suppressed even if the amount of hops used is small or even if no hops are used at all.

In one aspect, the beverage may have a pH of 4.1 or higher. This improves the flavor (in particular, the astringency and unpleasant alcoholic taste are suppressed, and the mellowness is improved).

In one embodiment, the beverage may be a non-fermented beverage.

In one aspect, the beverage may be a sparkling beverage.

According to the present invention, it is possible to provide a beverage that can suppress the growth of microorganisms even if the amount of hops used is small or even if no hops are used at all.

EMBODIMENT OF THE INVENTION Hereinafter, the form for implementing this invention is demonstrated in detail. Note that the present invention is not limited to the following embodiments.

The beverage according to this embodiment has a bitterness value of less than 5.

The drink according to this embodiment may be, for example, a beer-taste drink, a chu-hi-taste drink, or the like. Further, the beverage may be in the form of RTD (Ready To Drink) or RTS (Ready To Serve).

In this embodiment, the bitterness value of the beverage is, for example, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1. It may be 0 or less, 0.5 or less, or 0, 0.3 or more, 0.5 or more, 1.0 or more, 1.5 or more, 2.0 or more, 2.5 or more, or 3.0 or more. It may be.

In this specification, the bitterness value is, for example, the "8.15 bitterness value" of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the Beer Brewers Association International Technical Committee [Analysis Committee], expanded and revised in 2013). It can be measured by the method described in ``. The bitterness value can be appropriately set within the above range, for example, by adjusting the type and amount of raw materials used.

The beverage according to the present embodiment may be an alcoholic beverage with an alcohol content of 1 v/v% or more, or may be a non-alcoholic drink with an alcohol content of less than 1 v/v%. Note that in this specification, alcohol means ethanol unless otherwise specified.

The alcohol content of the alcoholic beverage is not particularly limited, and for example, 1v/v% or more, 2v/v% or more, 3v/v% or more, 4v/v% or more, 5v/v% or more, 6v/v% or more, Or it may be 7v/v% or more. Further, the alcohol content of the alcoholic beverage is, for example, 20v/v% or less, 15v/v% or less, 10v/v% or less, 9v/v% or less, 8v/v% or less, or 7v/v% or less. good.

A non-alcoholic beverage is a beverage that does not substantially contain alcohol. The alcohol content of the non-alcoholic beverage may be less than 1 v/v%, may be less than 0.5 v/v%, may be less than 0.1 v/v%, and may be less than 0.005 v/v% ( 0.00v/v%).

The beverage according to this embodiment may be a fermented beverage or a non-fermented beverage. Fermented beverages are produced through fermentation using yeast or the like. Non-fermented beverages are those produced without fermentation using yeast or the like.

The beverage according to this embodiment may be non-foaming or effervescent. Here, non-foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg/cm ² ), and foaming means that the gas pressure at 20° C. is 0.049 MPa (0.5 kg/cm 2 ). 5kg/cm ² ) or more. In the case of foaming, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg/cm ² ).

The beverage according to this embodiment can be provided in a container. The container may be anything that can be airtight, and so-called can containers or barrel containers made of metal (such as aluminum or steel) can be used. Further, the container may be a glass container, a plastic bottle container, a paper container, a pouch container, or the like. The capacity of the container is not particularly limited, and any currently available container can be used. Note that it is preferable to use a metal container because it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time.

(Beer-taste drink)
The beverage according to this embodiment may be a beer-taste beverage. The beer-taste beverage has an alcohol concentration and pH that satisfy any of the following conditions (i) to (iii).
(i) the alcohol concentration is less than 3 v/v% and the pH is 3.2 or less;
(ii) the alcohol concentration is 3 v/v% or more and less than 7 v/v%, and the pH is 3.8 or less;
(iii) The alcohol content is 7 v/v% or more and the pH is 5.0 or less.

As used herein, the term "beer-taste beverage" refers to a beverage that has a beer-like flavor. Examples of beer-taste beverages include those classified as beer, low-malt beer, other brewed liquors, liqueurs, and spirits under the Liquor Tax Act (as of April 1, 2018).

In this embodiment, the pH of the beer-taste beverage may be, for example, 2.4 or more, 2.5 or more, 2.6 or more, or 2.7 or more when the alcohol concentration is less than 3 v/v%. Further, the pH of the beverage according to the present embodiment may be, for example, 3.1 or less, 3.0 or less, 2.9 or less, or 2.8 or less when the alcohol concentration is less than 3v/v%. When the alcohol concentration and pH are within the above ranges, the resulting beverage is one in which the growth of microorganisms is suppressed.

In this embodiment, when the alcohol concentration is 3 v/v% or more and less than 7 v/v%, the pH of the beer-taste beverage is, for example, 3.0 or more, 3.05 or more, 3.1 or more, 3.15 or more, It may be 3.2 or more, or 3.25 or more. Further, when the alcohol concentration is 3 v/v% or more and less than 7 v/v%, the pH of the beverage according to the present embodiment is, for example, 3.75 or less, 3.7 or less, 3.65 or less, 3.6 or less, It may be 3.55 or less. When the alcohol concentration and pH are within the above ranges, the resulting beverage is one in which the growth of microorganisms is suppressed.

In this embodiment, when the alcohol content is 7 v/v% or more, the pH of the beer-taste drink is, for example, 2.8 or more, 3.0 or more, 3.2 or more, 3.4 or more, 3.6 or more, It may be 3.8 or more, or 4.0 or more, and from the viewpoint of flavor, 4.1 or more or 4.2 or more is preferable. Further, when the alcohol content is 7 v/v% or more, the pH of the beverage according to the present embodiment is, for example, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.5 or less, It may be 4.4 or less, or 4.3 or less. When the alcohol concentration and pH are within the above ranges, the resulting beverage is one in which the growth of microorganisms is suppressed.

pH is measured by the method described in "8.7 pH" of the Revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the Beer and Sake Brewers Association International Technical Committee [Analysis Committee], revised and expanded in 2013). be able to. The pH can be adjusted by the type and amount of raw materials used, the type and amount of acidulant added, and the like.

In the present embodiment, the beer-taste beverage may or may not contain a barley raw material as a raw material. Here, the term "raw materials" refers to materials other than water and hops among all the materials used in the production of beverages.

Examples of wheat raw materials include malt, barley, and processed barley products. Malt can be obtained by germinating wheat. Examples of wheat include barley, wheat, rye, oats, oats, and pigeons, and barley is preferred. Malt contains malt extract. Malt extract is obtained by extracting an extract containing sugar and nitrogen from malt. Examples of wheat include barley, wheat, rye, oats, oats, and pigeons. Examples of processed wheat products include wheat extract and the like. Barley extract is obtained by extracting barley extract containing sugar and nitrogen from barley. One type of wheat raw material may be used alone, or two or more types may be used in combination.

The proportion of malt in the raw material is not particularly limited, and may be, for example, 10% by weight or more, 25% by weight or more, 50% by weight or more, or 66% by weight or more. , 100% by weight. Further, the proportion of malt in the raw material may be less than 100% by weight, may be 66% by weight or less, and may be less than 50% by weight.

In this embodiment, other auxiliary raw materials may be used as raw materials for the beer-taste beverage. Examples of the auxiliary raw materials include starch raw materials such as corn, cornstarch, corn grits, rice, and corn, and carbohydrate raw materials such as liquid sugar and sugar. Furthermore, the beverage may contain, as raw materials for the beverage, products specified by the Cabinet Order (fruits, coriander, and other flavorings specified by the Ministry of Finance Ordinance) listed in Article 3, Item 12, B and C of the Liquor Tax Act. When containing these raw materials, the content of the fruit and flavoring agent is preferably less than 5 parts by weight based on 100 parts by weight of malt.

In this embodiment, the beer-taste beverage may contain hops as a raw material, or may not contain hops as a raw material. Hops include dried hops, hop pellets, and hop extracts, and also include processed hop products such as raw hops, hexahops, tetrahops, and iso-ized hop extracts. In the beverage according to the present embodiment, even if it does not contain hops or contains a small amount of hops (for example, less than BU5), the growth of microorganisms is suppressed. Therefore, it is preferable that the beverage according to this embodiment does not contain hops as a raw material.

The beer-taste beverage according to this embodiment may contain a protein decomposition product. The protein degradation product may be a protein degradation product derived from an animal or a plant. Protein degradation products are obtained by hydrolysis of proteins (eg, hydrolysis with acids, enzymes, etc.). Examples of protein decomposition products include wheat protein decomposition products, soybean protein decomposition products, corn protein decomposition products, milk protein decomposition products, and pea protein decomposition products. Protein degradation products include peptides, proteins, amino acids, and the like. One type of protein decomposition product may be used alone, or two or more types may be used in combination.

The beer-taste beverage according to the present embodiment includes other ingredients (additives) such as acidulants, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, flavors, salts, and dietary fibers that are usually added to beverages. , a pH adjuster, a preservative, etc. Examples of the acidulant include citric acid, lactic acid, malic acid, phosphoric acid, succinic acid, tartaric acid, and acetic acid. Examples of the coloring agent include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweeteners include high-fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium lythyrrhizinate, cyclamate, dultin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of flavoring agents include beer flavor, malt flavor, hop flavor, and the like. Examples of the salts include common 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. Examples of dietary fiber include indigestible dextrin, polydextrose, and indigestible glucan. As the pH adjuster, acids or alkalis that can be added to foods can be used. Specifically, examples include acids such as phosphoric acid, hydrochloric acid, citric acid, malic acid, tartaric acid, acetic acid, and succinic acid, and alkalis such as sodium hydroxide, potassium hydroxide, sodium hydrogen carbonate, and sodium carbonate. can. Examples of the preservative include sodium benzoate, fatty acid ester, potassium pyrosulfite, and the like. These additives can be used alone or in combination of two or more. In addition, in the beer-taste beverage according to the present embodiment, the growth of microorganisms is suppressed even when a small amount of preservative is added or even when no preservative is added. Therefore, the amount of preservative added may be reduced or may be omitted.

A method for producing a beer-taste beverage in one embodiment includes, for example, a preparation step and a fermentation step.

In the preparation step, a pre-fermentation liquid is obtained using raw materials and preparation water (water used in the preparation step). That is, the preparation process is a process of preparing a pre-fermentation liquid used for fermentation. The preparation step may include, in this order, a boiling step of boiling the sugar-containing liquid, a removal step of removing solid content in the raw material liquid, and a cooling step of cooling the raw material liquid. In addition, in this specification, a raw material liquid means the liquid which becomes the basis of a beer-taste drink. The raw material liquid includes liquids used or manufactured in each step (for example, a sugar-containing liquid, a boiled liquid, a purified liquid, a pre-fermentation liquid, and a post-fermentation liquid, which will be described later).

In the boiling step, the sugar-containing liquid is boiled to obtain a boiled liquid (sugar-containing liquid after boiling). The sugar-containing liquid is one that contains components that can be fermented with alcohol by yeast. Examples of the sugar-containing liquid include wort, syrup, and the like. Wort is an unfermented liquid obtained through the saccharification of the above-mentioned wheat raw material. Wort is produced, for example, through a process of mixing raw materials such as the above-mentioned barley raw materials and water, a process of saccharifying a liquid containing raw materials and water using a conventional method to obtain a saccharified liquid, and a process of filtering the saccharified liquid. Obtainable.

In the boiling step, hops may be added to the raw material liquid. The hops to be added may be the above-mentioned hops. In addition, in the beverage according to the present embodiment, the growth of microorganisms is suppressed even when a small amount of hops is added or even when hops are not added. Therefore, the amount of hops added may be reduced or may be omitted.

In the removal step, the solid content in the boiled liquid is removed to obtain a purified liquid. The removal step can be performed, for example, by precipitating insoluble solids contained in the boiled liquid. Examples of the solid content include thermal coagulation produced in the boiling process, hop dregs when hops are added in the boiling process, and the like. The removal step may be performed in a whirlpool. The temperature of the raw material liquid in the removal step may be, for example, 99°C or lower, 95°C or lower, 92°C or lower, 90°C or lower, or 89°C or lower, and may be 80°C, 85°C or higher, or 90°C or higher. good.

In the cooling step, the purified liquid is cooled to a temperature that allows fermentation by yeast to obtain a pre-fermentation liquid. In the cooling step, the temperature of the pre-fermentation liquid may be, for example, 5° C. or higher and 25° C. or lower, 6° C. or higher and 20° C. or lower, or 7° C. or higher and 15° C. or lower.

In the fermentation process, a pre-fermentation liquid is fermented by yeast to obtain a post-fermentation liquid. In the fermentation process, alcoholic fermentation is performed by adding yeast. More specifically, a pre-fermentation liquid is inoculated with yeast and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast. The temperature of the raw material liquid in the fermentation process (fermentation temperature) may be, for example, 5°C or more and 25°C or less, 6°C or more and 20°C or less, or 7°C or more and 15°C or less.

The manufacturing method according to the present embodiment may include a step of filtering the post-fermentation liquid as a post-fermentation step after the fermentation step. By performing the filtration step, insoluble solids, yeast, etc. can be removed from the fermented liquid.

In the production method according to the present embodiment, as other post-fermentation steps, the post-fermentation liquid (or the post-fermentation liquid after the filtration process) is heated (sterilized), and various additives (for example, colorants, antioxidants, Addition of acidulant, bittering agent, flavoring agent), addition of alcohol, carbonation, etc. may be performed. As the alcohol added in the post-fermentation process, for example, spirits can be used.

If the beer-taste drink is a non-alcoholic beer-taste drink, it may be produced by fermenting to produce alcohol in the same way as normal beer-taste drinks such as beer, and then removing or reducing the alcohol. Alternatively, it may be produced by shortening the fermentation period to suppress the production of alcohol.

If the beer-taste beverage is a non-fermented beverage (beer-taste non-fermented beverage), it may be produced without performing the above fermentation step.

The manufacturing method in another embodiment includes, for example, water and, if necessary, distilled alcohol and various additives (e.g., acidulants, colorants, sweeteners, high-intensity sweeteners, antioxidants, flavors, salts). , dietary fiber, pH adjuster, etc.) into a raw material tank.

The manufacturing method according to the present embodiment includes a filtration step of filtering a mixed liquid obtained by mixing each component in a blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, and a first sterilization step. A filling process in which the sterilized filtrate sterilized in the process is filled into a container such as a bottle, can, bottle, or PET bottle, and a second sterilization process in which the filtrate filled in the container in the filling process is sterilized together with the container. may further include.

In the blending step, the components may be mixed while being stirred using a stirrer or the like so that each component is well mixed. Moreover, the filtration step can be performed using a common filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of processing speed, etc., and is applicable without being limited to this as long as a similar treatment can be performed. The filling process may be performed in a clean room maintained at a level of cleanliness that is normally performed in the manufacture of beverages. The second sterilization step can be performed by heating the filtrate together with the container at a predetermined temperature and for a predetermined time. It is also possible to perform non-sterilized filling without performing the first sterilization step and the second sterilization step. Furthermore, in the case of producing a sparkling beverage, carbonation may be performed between the first sterilization step and the filling step, for example.

The beverage according to another embodiment may be a chuhai-taste beverage.

The Chu-Hi-taste beverage refers to a beverage that exhibits Chu-Hi or a Chu-Hi-like taste and aroma, and gives the drinker the sensation of drinking Chu-Hi. The chuhai-taste beverage may contain, for example, fruit juice, oolong tea, etc., and preferably contains fruit juice from the viewpoint of flavor. Note that, in this specification, a chuhai-taste beverage containing fruit juice is referred to as a fruit juice-containing beverage.

(Beverage containing fruit juice)
The beverage according to another embodiment is a fruit juice-containing beverage, and may have an alcohol content of 4 v/v% or more.

In this embodiment, the fruit juice-containing beverage is a beverage containing fruit juice.

The term "fruit juice" as used herein means something obtained by squeezing a fruit, and may be concentrated or diluted with drinking water or the like. That is, fruit juice includes not only various fruit juices such as concentrated fruit juice, reduced fruit juice, and straight fruit juice, but also diluted liquids, concentrated liquids, mixed liquids, and the like.

The fruit juice may be a citrus fruit juice such as lemon juice, orange juice, grapefruit juice, or citrus fruit juice, or may be a non-citrus fruit juice such as melon juice, apple juice, or grape juice, but the flavor design and From the viewpoint of pH control, citrus fruit juice is preferred.

The fruit juice content of the fruit juice-containing beverage according to the present embodiment is, for example, 50 weight/volume % or less, 40 weight/volume % or less, 30 weight/volume % or less, 20 weight/volume % or less, 10 weight/volume % or less , 5% weight/volume or less, 3% weight/volume or less, or 1% weight/volume or less. Further, the fruit juice content of the beverage according to the present embodiment is, for example, 0.1% by weight/volume or more, 1.0% by weight/volume or more, 3.0% by weight/volume or more, or 5.0% by weight/volume. % or more.

The alcohol content of the fruit juice-containing beverage according to the present embodiment is, for example, 4.2 v/v% or more, 4.4 v/v% or more, 4.6 v/v% or more, 4.8 v/v% or more, or 5 v/v% or more. It may be more than v%. Further, the alcohol content of the fruit juice-containing beverage according to the present embodiment is, for example, 12 v/v% or less, 10 v/v% or less, 9 v/v% or less, 8.5 v/v% or less, or 8 v/v% or less. It's good.

The pH of the fruit juice-containing beverage according to the present embodiment is, for example, 3.2 or more, 3.4 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, or 4.0 or more. From the viewpoint of flavor, it is preferably 4.1 or more or 4.2 or more. Further, the pH of the fruit juice-containing beverage according to the present embodiment may be 4.8 or less, 4.7 or less, 4.6 or less, or 4.5 or less.

The fruit juice-containing beverage according to the present embodiment may contain other components (additives) within a range that does not impair the effects of the present invention. Other ingredients that can be used include, for example, acidulants, colorants, sweeteners, high-intensity sweeteners, antioxidants, fragrances, salts, dietary fibers, pH adjusters, preservatives, and the like. As the acidulant, coloring agent, sweetener, high-intensity sweetener, antioxidant, salt, dietary fiber, pH adjuster, and preservative, those exemplified for the beer-taste beverage can be suitably used. These additives can be used alone or in combination of two or more. In addition, in the fruit juice-containing beverage according to the present embodiment, the growth of microorganisms is suppressed even when a small amount of preservative is added or even when no preservative is added. Therefore, the amount of preservative added may be reduced or may be omitted.

The fragrance can be either natural or synthetic. The flavor is not particularly limited, but may be a citrus flavor such as lemon flavor, orange flavor, grapefruit flavor, citrus flavor, or a non-citrus flavor such as melon flavor, apple flavor, grape flavor. There may be. These fragrances can be used alone or in combination of two or more.

The acidulant can be used without particular limitation as long as it is used in foods and drinks. As the acidulant, for example, citric acid, ascorbic acid, lactic acid, malic acid, phosphoric acid, succinic acid, tartaric acid, acetic acid, etc. can be used.

As the coloring agent, both natural coloring agents and synthetic coloring agents can be used as long as they are used for coloring foods and drinks. As the coloring agent, for example, caramel color, gardenia color, marigold color, carotene color, anthocyanin color, fruit juice color, vegetable color, synthetic color, etc. can be used.

A method for producing a fruit juice-containing beverage in one embodiment includes a step of blending raw materials. Here, raw materials refer to materials for producing a beverage, such as fruit juice, alcohol, and other components (additives). As fruit juice, alcohol, other ingredients, etc., those mentioned above can be used.

The acidity, sugar content, and sugar-acid ratio of the fruit juice-containing beverage according to the present embodiment can be adjusted by various methods such as the type and content of the fruit juice and additives added to the fruit juice-containing beverage, the amount of water added, etc. can.

The manufacturing method according to this embodiment may further include steps such as a heat treatment step, a cooling step, a filtration step, and a container filling step.

The heat treatment step is usually performed by heating to a temperature of about 90 to 150°C. Through this step, the fruit juice-containing beverage can be sterilized and sterilized. By including the heat treatment step, it is possible to improve the storage stability of the fruit juice-containing beverage. The heat treatment method is not particularly limited, and for example, hot water/steam heat sterilization, pasteurization, high temperature sterilization, and ultra-high temperature sterilization (UHT sterilization) can be applied. In the case of the UHT sterilization method, it is usually carried out at 100 to 150°C for about 1 to 120 seconds, but the heat treatment conditions may be set as appropriate depending on the content liquid.

The container filling step may include, for example, a step of filling the container with an inert gas, a step of filling the container with a fruit juice-containing beverage, a step of sealing the container, and the like. By going through such a process, it is possible to improve the storage stability of the packaged fruit juice-containing beverage.

Hereinafter, the present invention will be explained more specifically based on Examples. However, the present invention is not limited to the following examples.

(Test Example 1: Preparation and evaluation of beverage)
<Beverage preparation>
By blending dietary fiber, high fructose corn syrup, sodium citrate, soybean polysaccharide, vitamins, beer flavor, spirits, pure water, and carbonated water, the beer-taste beverage of Comparative Example 1-4 (alcohol content: 1.5v) was prepared. /v%) was prepared. Further, phosphoric acid was added to the beer-taste beverage of Comparative Example 1-4 to prepare beer-taste beverages of Example 1-1 and Comparative Examples 1-1 to 1-3. The pH of the resulting beer-taste beverage was measured. The results are shown in Table 1.

The bitterness value (BU) of the beer-taste beverages of Example 1-1 and Comparative Examples 1-1 to 1-4 was adjusted to be less than 5.

<Microbial growth test>
The beer-taste beverages of Example 1-1 and Comparative Examples 1-1 to 1-4 were inoculated with Sporolactobacillus putidus as bacterial cells (1×10 ⁴ to 1×10 ⁵ cfu/mL) and incubated at 30° C. under anaerobic conditions. After storage for 14 days, the growth of the bacterial cells was visually evaluated. The evaluation criteria for microbial growth are as follows.
A: Bacterial precipitates were visually observed compared to beverages to which no microbial cells were added. B: Bacterial precipitates were visually observed compared to beverages to which no microbial cells were added. The results are shown in Table 1.

The beer-taste beverage of Example 1-1, which had an alcohol content of less than 3 v/v% and a pH of 3.2 or less, was shown to have suppressed the growth of microorganisms.

(Test Example 2: Preparation and evaluation of beverage)
<Beverage preparation>
The beer-taste drink of Comparative Example 2-4 (alcohol content: 3.0 v/v%) and Comparative Example 3 were prepared in the same manner as the beer-taste drink of Comparative Example 1-4 except that the amounts of spirits and pure water were changed. -3 beer-taste beverage (alcohol content: 5.0 v/v%) was prepared. In addition, phosphoric acid was added to the beer-taste drinks of Comparative Example 2-4 and the beer-taste drinks of Comparative Examples 3-3, respectively, and the beer-taste drinks of Example 2-1 and Comparative Examples 2-1 to 2-3 were added. , and beer-taste beverages of Examples 3-1 to 3-2 and Comparative Examples 3-1 to 3-2 were prepared. The pH of the resulting beer-taste beverage was measured. The results are shown in Tables 2 and 3.

The bitterness value (BU) of the beer-taste drinks of Examples 2-1 and 3-1 to 3-2 and Comparative Examples 2-1 to 2-4 and 3-1 to 3-3 are all less than 5. I adjusted it so that

<Microbial growth test>
Regarding the beer-taste drinks of Examples 2-1 and 3-1 to 3-2 and Comparative Examples 2-1 to 2-4 and 3-1 to 3-3, microbial growth was tested in the same manner as Test Example 1. evaluated. The results are shown in Tables 2 and 3.

The beer-taste drinks of Examples 2-1 and 3-1 to 3-2, which have an alcohol content of 3 v/v % or more and less than 7 v/v % and a pH of 3.8 or less, inhibit the growth of microorganisms. It was shown that

(Test Example 3: Preparation and evaluation of beverage)
<Beverage preparation>
A beer-taste drink of Example 4-5 (alcohol content: 7.0 v/v%) was prepared in the same manner as the beer-taste drink of Comparative Example 1-4 except that the amounts of spirits and pure water were changed. Further, phosphoric acid was added to the beer-taste beverage of Example 4-5 to prepare beer-taste beverages of Examples 4-1 to 4-4. The pH of the resulting beer-taste beverage was measured. The results are shown in Table 4.

The bitterness value (BU) of the beer-taste beverages of Examples 4-1 to 4-5 was adjusted to be less than 5.

<Microbial growth test>
The beer-taste drinks of Examples 4-1 to 4-5 were evaluated for microbial growth in the same manner as in Test Example 1. The results are shown in Table 4.

<Sensory evaluation>
The sensory evaluations of the beer-taste drinks of Examples 4-1 to 4-5 were conducted by four selected panelists with discernment ability, and were evaluated as "flatness,""astringency,""brightaroma," and "beer-like aroma." This was done by evaluating ``. The results are shown in Table 4. In the sensory evaluation, all evaluation items were evaluated on a five-point scale from 1 to 5, and the average value was taken as the evaluation score.

"Flatness" refers to the feeling that there is no difference in taste (no sharpness) from the moment you put it in your mouth, and the higher the rating, the stronger the feeling of undesirable flatness. "Astringency" refers to the feeling that astringent taste remains as an aftertaste, and the higher the score, the stronger the undesirable astringent taste is felt. "Brilliant scent" is a gorgeous scent that spreads the moment you put it in your mouth, and the higher the rating, the stronger the favorable gorgeous scent. "Beer-like aroma" is a beer-like aroma, and the higher the rating, the stronger the favorable beer-like aroma is felt. In addition, for the sensory evaluation of "flatness", "astringency", "gorgeous aroma", and "beer-like aroma", the beer-taste beverage of Comparative Example 3-2 was rated 3 points, 2 points, 4 points, and 4 points, respectively. A score of 4 was fixed, and other beer-taste beverages were evaluated using this as a standard.

It was shown that the beer-taste drinks of Examples 4-1 to 4-5, which had an alcohol content of 7 v/v % or more and a pH of 5.0 or less, suppressed the growth of microorganisms. Furthermore, it was shown that "astringency" tends to be suppressed as the pH increases. It was shown that "bright scent" and "beer-like scent" tend to be better as the pH increases.

(Test Example 4: Preparation and evaluation of beverage)
<Beverage preparation>
Spirits, high fructose corn syrup, sodium citrate, reduced acid lemon concentrated fruit juice, lemon flavor, pure water, and carbonated water were blended to produce the products of Examples 5-5 and 5-8 and Comparative Examples 5-4 and 5-8. A fruit juice-containing beverage (fruit juice content: 1% by weight/volume) was prepared. In addition, phosphoric acid was added to the fruit juice-containing beverages of Examples 5-5 and 5-8 and Comparative Examples 5-4 and 5-8, and Examples 5-1 to 5-4 and 5-6 to 5 -7 and Comparative Examples 5-1 to 5-3 and 5-5 to 5-7 fruit juice-containing beverages were prepared. The pH of the obtained fruit juice-containing beverage was measured. The results are shown in Tables 5 and 6.

<Microbial growth test>
The fruit juice-containing beverages of Examples 5-1 to 5-8 and Comparative Examples 5-1 to 5-8 were evaluated for microbial growth in the same manner as in Test Example 1. The results are shown in Tables 5 and 6.

<Sensory evaluation>
Sensory evaluation of the fruit juice-containing drinks of Examples 5-1 to 5-8 was conducted by three selected panelists with discernment ability, evaluating "astringency,""unpleasant alcoholic taste," and "mellowness." This was done by The results are shown in Tables 5 and 6. In the sensory evaluation, all evaluation items were evaluated on a five-point scale from 1 to 5, and the average value was taken as the evaluation score.

"Astringency" refers to the feeling that astringent taste remains as an aftertaste, and the higher the score, the stronger the undesirable astringent taste is felt. "Unpleasant alcoholic taste" is a sensation in which an alcoholic taste unsuitable for beverages remains as an aftertaste, and the higher the score, the stronger the unpleasant unpleasant alcoholic taste is felt. "Mellowness" is a mellow feeling that spreads in the mouth, and the higher the rating, the stronger the feeling of desirable mellowness. For the sensory evaluation of "astringency," "unpleasant alcoholic taste," and "mellowness," the scores of the fruit juice-containing beverage of Example 5-1 were fixed at 4 points, 4 points, and 2 points, respectively. Other fruit juice-containing beverages were evaluated as a reference.

It was shown that the fruit juice-containing drinks of Examples 5-1 to 5-8, which had an alcohol content of 4 v/v% or more, suppressed the growth of microorganisms. It was also shown that "astringent taste" and "unpleasant alcoholic taste" tend to be suppressed as the pH increases. It was shown that "mellowness" tends to be better as the pH increases.

(Test Example 5: Preparation and evaluation of beverage)
The fruit juice-containing beverages of Examples 6-1 to 6-3 (juice content: 1 wt/vol%) was prepared. The pH of the obtained fruit juice-containing beverage was measured. The results are shown in Table 7.

The fruit juice-containing beverages of Examples 6-1 to 6-3 were evaluated for microbial growth and sensory evaluation in the same manner as in Test Example 4. The results are shown in Table 7. In addition, for the sensory evaluation of "astringent taste", "unpleasant alcoholic taste" and "mellowness", the score of the beverage containing melon juice with pH 3.6 and alcohol content 5.0 v/v% was 4 points and 4 points, respectively. Points and 2 points were fixed, and other fruit juice-containing beverages were evaluated based on these points.

It was shown that the fruit juice-containing drinks of Examples 6-1 to 6-3, which had an alcohol content of 4 v/v% or more, suppressed the growth of microorganisms. It was also shown that "astringent taste" and "unpleasant alcoholic taste" tend to be suppressed as the pH increases. It was shown that "mellowness" tends to be better as the pH increases.

Claims (4)

Bitterness value is less than 5,
The alcohol content is less than 3 v/v% and the pH is 3.2 or less,
The alcohol content is 3 v/v% or more and less than 7 v/v%, and the pH is 3.75 or less, or the alcohol content is 7 v/v% or more and the pH is 5.0 or less,
A beer-taste drink that does not contain barley as an ingredient. The beer-taste beverage according to claim 1, which does not contain hops as a raw material. The beverage according to claim 1 or 2, which is a sparkling beverage. The beverage according to any one of claims 1 to 3 , which is a non-fermented beverage.