WO2023171157A1 - Fermented beer-like effervescent beverage and method for manufacturing same - Google Patents
Fermented beer-like effervescent beverage and method for manufacturing same Download PDFInfo
- Publication number
- WO2023171157A1 WO2023171157A1 PCT/JP2023/002020 JP2023002020W WO2023171157A1 WO 2023171157 A1 WO2023171157 A1 WO 2023171157A1 JP 2023002020 W JP2023002020 W JP 2023002020W WO 2023171157 A1 WO2023171157 A1 WO 2023171157A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- beer
- fermented beer
- sparkling beverage
- phosphoric acid
- fermented
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
Definitions
- the present invention relates to a fermented beer-like sparkling beverage with a low alcohol concentration and a method for producing the same.
- the alcohol concentration is reduced by diluting a beer-like sparkling beverage produced by a normal manufacturing method with water or removing the alcohol content.
- a method of stopping fermentation midway through controlling the fermentation time and fermentation temperature there is a method of fermenting wort with a low concentration.
- the low-alcohol beer-like sparkling beverages produced by these methods are noticeably watery compared to ordinary beer-like sparkling beverages, and are not as good as ordinary beer in terms of taste and flavor.
- alcohol has a bactericidal effect, and beer-like sparkling beverages with a low alcohol concentration have a problem in that they are inferior in microbial resistance than beer-like sparkling beverages with a high alcohol concentration.
- Patent Document 2 discloses that in a beer-taste alcoholic beverage with a reduced amount of purines, the acidity is made noticeable by blending a specific acid and an acid salt as an acidulant without increasing the extract content. It has been reported that the balance and taste of drinking can be improved without sacrificing taste.
- An object of the present invention is to provide a fermented beer-like sparkling beverage that has a beer-like feel and suppresses oxidative deterioration odor despite having a low alcohol concentration, and a method for producing the same.
- the present inventors have found that by adding phosphoric acid to a low-alcohol beer-like sparkling beverage in an amount higher than that of conventional beer, they can give a sour taste and make it watery.
- the present invention was completed based on the discovery that in addition to improving the drinking response by improving the taste, it was also possible to improve the flavor by masking the odor of oxidative deterioration.
- the present invention has the following configuration.
- [1] A fermented beer-like sparkling beverage having an alcohol concentration of 1 to 4 v/v% and a phosphoric acid concentration of 280 to 500 mass ppm.
- [2] The fermented beer-like sparkling beverage according to [1] above, which has a phosphoric acid concentration of 330 to 480 ppm by mass.
- [3] The fermented beer-like sparkling beverage according to [1] or [2] above, wherein the malt ratio in the fermented raw material is 10 w/w% or more.
- [4] The fermented beer-like sparkling beverage according to any one of [1] to [3] above, which has an acidity calculated as citric acid of 0.10 to 0.20 g/100 mL.
- the fermented beer-like sparkling beverage according to the present invention has a low alcohol content, it has a beer-like drinking feel, suppresses oxidative deterioration odor, and has high palatability.
- the method for producing a fermented beer-like sparkling beverage and the flavor improvement method for a fermented beer-like sparkling beverage according to the present invention the fermented beverage has a beer-like feel and suppresses oxidative deterioration odor despite its low alcohol content. Beer-like sparkling beverages can be produced.
- beer-like sparkling beverage refers to a beverage that has a "beer-like feel” among beverages containing carbon dioxide gas. "Beer-likeness” refers to a flavor reminiscent of beer, regardless of product name or labeling.
- a “beer-like sparkling beverage” is a beverage that has a flavor, taste, and texture that is equivalent to or similar to beer, and has a high stopping point, regardless of alcohol content, whether or not malt and hops are used, and whether or not it is fermented. It refers to a sparkling beverage that has a sense of thirst and drinkability (the ability to drink many cups without getting tired).
- “fermented beer-like sparkling beverage” means a beer-like sparkling beverage produced through a fermentation process.
- the fermentation method is not particularly limited and may be single fermentation, single multiple fermentation, or parallel multiple fermentation, but as with traditional beer production, malt etc. It is preferable to use single-stage multiple fermentation, in which the product is produced by separately performing a saccharification step in which starch contained in the raw material is decomposed into 1 to 3 sugars, and a fermentation step in which alcohol is produced from sugar by yeast.
- the fermented beer-like sparkling beverage according to the present invention includes beverages produced through a fermentation process among beer, low-malt beer, low-alcohol beer-like sparkling beverages, non-alcoholic beer, and the like.
- liqueurs obtained by mixing a beverage produced through a fermentation process with an alcohol-containing distillate may also be used.
- the alcohol-containing distilled liquid is a solution containing alcohol obtained by a distillation operation, and one that is generally classified as a distilled liquor can be used.
- raw material alcohol may be used, and distilled spirits such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu can be used.
- oxidative deterioration odor refers to an unpleasant odor that occurs due to oxidation of beverage components during the storage period of a manufactured fermented beer-like sparkling beverage.
- the oxidative deterioration odor of fermented beer-like sparkling beverages mainly includes cardboard odor caused by (E)-2-nonenal produced by lipid oxidation, aging odor due to the contribution of many components, trans-4, Contains a metallic odor caused by 5-epoxy-2(E)-decenal.
- the fermented beer-like sparkling beverage according to the present invention has an alcohol concentration of 1 to 4 v/v% and a phosphoric acid concentration of 280 to 500 mass ppm.
- phosphoric acid is mainly derived from raw materials such as malt.
- the phosphoric acid concentration of a typical beer-like sparkling beverage depends on the malt ratio, but is generally 10 to 250 ppm by mass.
- the fermented beer-like sparkling beverage according to the present invention has a higher phosphoric acid concentration than ordinary beer, which gives it sour taste and improves wateriness. , the drinkability is improved, and the oxidative deterioration odor that occurs during storage is masked, and the flavor is improved.
- the phosphoric acid concentration of the fermented beer-like sparkling beverage according to the present invention is not particularly limited as long as it is within the range of 280 to 500 mass ppm, but since a more sufficient oxidation deterioration odor masking effect can be obtained, 300 mass ppm or more is preferable, and 330 mass ppm or more is more preferable. Moreover, since the acidity can be suppressed to a preferable strength as a beverage, the phosphoric acid concentration of the fermented beer-like sparkling beverage according to the present invention is preferably 490 mass ppm or less, and more preferably 480 mass ppm or less.
- the fermented beer-like sparkling beverage according to the present invention has a lower pH than beer with an alcohol concentration of 1 to 4 v/v% produced by a general manufacturing method. This low pH can also be expected to improve microbial resistance.
- the phosphoric acid concentration of the fermented beer-like sparkling beverage according to the present invention can be adjusted to a desired concentration by adjusting the amount of raw materials containing a large amount of phosphoric acid, such as malt, or by adding phosphoric acid itself as a raw material. I can do it.
- the phosphoric acid concentration of a fermented beer-like sparkling beverage can be measured by a pH buffered post-column electrical conductivity detection method.
- the fermented beer-like sparkling beverage according to the present invention may be a beverage that does not use malt as a fermentation raw material, but since the oxidative deterioration odor masking effect is more fully exerted by adjusting the phosphoric acid concentration, it is possible to use malt as a fermentation raw material.
- the malt ratio is preferably 10 w/w% or more, more preferably 20 w/w% or more, even more preferably 50 w/w% or more, and even more preferably 60 w/w% or more. More preferably, it is particularly preferably 70 w/w%, and may be 100 w/w%.
- the acidity in terms of citric acid (citric acid equivalent acidity) of the fermented beer-like sparkling beverage according to the present invention is not particularly limited as long as the phosphoric acid concentration is within the above range, and the product required for the beverage It can be adjusted as appropriate in consideration of quality, etc.
- the acidity in terms of citric acid of the fermented beer-like sparkling beverage according to the present invention is preferably 0.05 g/100 mL or more, and 0.10 g/100 mL, since it is easy to adjust the pH to a level at which sufficient microbial resistance can be expected. It is more preferable that it is above.
- the acidity in terms of citric acid of the fermented beer-like sparkling beverage according to the present invention is preferably 0.21 g/100 mL or less, since the strength of sourness can be easily adjusted within the range of beer-like taste balance. , more preferably 0.20 g/100 mL or less.
- the citric acid equivalent acidity of the beverage is calculated based on the acidity measurement method specified in page 8 of the National Tax Agency Specified Analysis Method (2009 National Tax Agency Directive No. 6), Total Acid (Free Acid). Specifically, acidity can be measured by the following method. First, accurately measure 1 to 50 mL of a sample and dilute it with water as appropriate. This is titrated with a 0.1 mol/L sodium hydroxide solution, and the end point is 8.2 using a pH meter, which is calculated using the following formula. In the formula, "A” is the titration amount (mL) with 0.1 mol/L sodium hydroxide solution, "f” is the titer of 0.1 mol/L sodium hydroxide solution, and W is the sample weight (g ). Moreover, "0.0064" is the weight (g) of anhydrous citric acid corresponding to 1 mL of 0.1 mol/L sodium hydroxide solution.
- the bitterness value of the fermented beer-like sparkling beverage according to the present invention is not particularly limited, and can be adjusted as appropriate in consideration of the desired product quality of the beverage.
- the bitterness value of the fermented beer-like sparkling beverage according to the present invention is preferably 8 to 30 BU, more preferably 10 to 27 BU, and even more preferably 12 to 24 BU.
- bitterness value is an index of bitterness provided by a group of hop-derived substances containing isohumulone as a main component.
- the bitterness value of beverages including fermented beer-like sparkling beverages can be measured by the method described in BCOJ Beer Analysis Methods, 8.15 (2004), edited by Beer Brewing Association.
- the alcohol concentration of the fermented beer-like sparkling beverage according to the present invention is not particularly limited as long as it is within the range of 1 to 4 v/v%, but since a more sufficient oxidative deterioration odor masking effect can be obtained, It is preferably 2 to 4 v/v%.
- the fermented beer-like sparkling beverage according to the present invention is generally produced except that the alcohol concentration of the finally obtained fermented beer-like sparkling beverage is adjusted to 1 to 4 v/v% and the phosphoric acid concentration to 280 to 500 mass ppm. It can be produced in the same manner as fermented beer-like sparkling drinks and non-fermented beer-like sparkling drinks. Therefore, a method for producing a general fermented beer-like sparkling beverage and a non-fermented beer-like sparkling beverage will be explained.
- Fermented beer-like sparkling beverages produced through a fermentation process can generally be produced through the steps of brewing (preparation of fermentation raw material liquid), fermentation, storage, and filtration.
- a fermentation raw material liquid is prepared from one or more types of fermentation raw materials selected from the group consisting of grain raw materials and carbohydrate raw materials. Specifically, a mixture containing fermentation raw materials and raw water is heated, starch is saccharified, and a sugar solution is prepared. The obtained sugar solution is boiled, and then at least a portion of the solid content is removed to prepare a fermentation raw material solution.
- grain raw materials include barley, wheat, wheat such as their malts, beans such as rice, corn, and soybeans, and potatoes.
- the grain raw material can be used as grain syrup, grain extract, etc., it is preferable to use it as a pulverized grain product obtained by pulverization. Grinding of grains can be carried out by a conventional method.
- the pulverized grain may be one that has been subjected to conventional treatments before or after pulverization, such as pulverized malt, cornstarch, corn grits, etc.
- the ground grain used is preferably ground malt. By using pulverized malt, it is possible to produce a fermented beer-like sparkling beverage with a distinct beer-like feel.
- the pulverized malt may be obtained by germinating barley, for example, two-rowed barley by a conventional method, drying it, and then pulverizing it to a predetermined particle size.
- the grain raw material may be one type of grain raw material or a mixture of multiple types of grain raw materials.
- pulverized malt may be used as the main raw material, and pulverized rice or corn may be used as the auxiliary raw material.
- carbohydrate raw materials include sugars such as liquid sugar.
- liquid sugar is produced by decomposing and saccharifying starch with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose, and the like.
- Supplementary materials other than grain materials and water may be added to the mixture.
- auxiliary raw materials include hops, dietary fiber, yeast extract, fruit juice, bittering agents, coloring agents, herbs, fragrances, and the like.
- saccharifying enzymes such as ⁇ -amylase, glucoamylase, and pullulanase, and enzyme agents such as protease can be added.
- the saccharification process is performed using enzymes derived from grain raw materials or separately added enzymes.
- the temperature and time during the saccharification treatment depend on the type of grain raw materials used, the proportion of grain raw materials in the total fermented raw materials, the type of enzyme added and the amount of the mixture, and the quality of the desired fermented beer-like sparkling beverage. will be adjusted accordingly.
- the saccharification treatment can be carried out by a conventional method such as holding a mixture containing grain raw materials at 35 to 70°C for 20 to 90 minutes.
- a broth (boiled sugar solution) can be prepared by boiling the sugar solution obtained after the saccharification treatment. It is preferable that the sugar solution is filtered before being boiled, and the resulting filtrate is boiled. Moreover, instead of the filtrate of this sugar solution, a mixture of malt extract and warm water may be used and boiled. The boiling method and its conditions can be determined as appropriate.
- a fermented beer-like sparkling beverage having a desired flavor can be produced by appropriately adding herbs or the like before or during the boiling process. For example, by adding hops before or during boiling and boiling in the presence of hops, flavor and aroma components, particularly bitter components, of hops can be efficiently boiled out.
- the amount of hops added, the mode of addition (for example, addition in several portions), and boiling conditions can be determined as appropriate.
- hops includes processed hop products in addition to fresh hops, dried hops, hop pellets, etc.
- processed hop products include hop extracts obtained by extracting bitter components from hops, isolyzed hop extracts, and processed hop products containing components obtained by isolizing bitter components in hops such as tetrahydroisohumulone and hexahydroisohumulone. .
- the broth obtained after the boiling process contains dregs such as protein produced by precipitation. Therefore, at least a portion of the solid matter such as lees is removed from the broth.
- the lees may be removed by any solid-liquid separation process, but generally a tank called a whirlpool is used to remove the sediment.
- the temperature of the broth at this time only needs to be 15°C or higher, and is generally about 50 to 100°C.
- the broth (filtrate) after removing the lees is cooled to an appropriate fermentation temperature using a plate cooler or the like. The broth after removing this lees becomes the fermentation raw material liquid.
- yeast is inoculated into the cooled fermentation raw material liquid and fermentation is performed.
- the cooled fermentation raw material liquid may be directly subjected to the fermentation process, 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 can be appropriately selected from among the yeasts normally used for producing alcoholic beverages. Although it may be a top-fermenting yeast or a bottom-fermenting yeast, a bottom-fermenting yeast is preferable because it can be easily applied to large-scale brewing equipment.
- the fermentation method is not particularly limited and may be single fermentation, single multiple fermentation, or parallel multiple fermentation, but as with traditional beer production, malt etc. It is preferable to use single-stage multiple fermentation, in which the product is produced by separately performing a saccharification step in which starch contained in the raw material is decomposed into 1 to 3 sugars, and a fermentation step in which alcohol is produced from sugar by yeast.
- the obtained fermented liquid is aged in a sake storage tank and stored and stabilized under low temperature conditions of about 0°C. Thereafter, as a filtration step, the fermented liquid after aging is filtered to remove yeast and proteins that are insoluble in the temperature range, thereby obtaining a fermented beer-like sparkling beverage.
- the filtration treatment may be any method as long as the yeast can be removed by filtration, and examples thereof include diatomaceous earth filtration, filter filtration using a filter with an average pore size of about 0.4 to 1.0 ⁇ m, and the like.
- the filtered fermented liquid (fermented beer-like sparkling beverage) is filled into a container and sealed.
- the container can be filled and sealed by a conventional method.
- the gas pressure of the fermented beer-like sparkling beverage according to the present invention is preferably 0.10 MPa or higher, more preferably 0.21 MPa or higher, and even more preferably 0.21 to 0.30 MPa. .
- a fermented beer-like sparkling beverage was produced by a conventional method using malt and cornstarch as fermentation raw materials and hops as a raw material so that the ratio of malt to the total amount of fermentation raw materials was the value shown in Table 1.
- 40 kg of fermentation raw materials and 160 L of charging water were put into a charging tank, and a saccharified liquid was produced according to a conventional method.
- the obtained saccharified liquid was filtered using a wort filter tank to obtain wort. After adding hops to the resulting wort, it was boiled.
- the wort was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 10°C.
- the cold wort was introduced into a fermenter, inoculated with brewer's yeast, and fermented at about 10° C. for 8 days.
- the obtained fermentation liquid was transferred to a sake storage tank, stored, and then stored at -1°C.
- the obtained liquor solution was filtered through diatomaceous earth. Thereafter, the filtrate was filled into a 350 mL can to obtain a fermented beer-like sparkling beverage with an alcohol concentration of 3 v/v% and a bitterness value of 18 BU.
- the phosphoric acid concentration of the fermented beer-like sparkling beverage was measured by a pH buffered post-column electrical conductivity detection method. Specifically, for the measurement, an organic acid analysis system (manufactured by Shimadzu Corporation) was used, RSpak KC811 (manufactured by Shodex) was used as a column, and 5 mmol/L p-toluenesulfonic acid was used as a mobile phase. . A measurement sample filtered through a 0.45 ⁇ m filter was passed through the system at a flow rate of 0.8 mL/min to separate organic acids. The detector used was an electrical conductivity detector (manufactured by Shimadzu Corporation, CDD-10Avp). Quantification was performed using a calibration curve created using samples to which the standard product had been added.
- the citric acid equivalent acidity of the fermented beer-like sparkling beverage was measured according to the method specified by the National Tax Agency. Specifically, it was measured by the method described above.
- ⁇ Sensory evaluation> A sensory evaluation of the beer-like drinkability and oxidative deterioration odor of the fermented beer-like sparkling beverage was conducted by six trained panelists with discernment ability. The beer-like drinkability and oxidative deterioration odor were evaluated on a five-point scale according to the following criteria. The average value of the scores of all panels was used as the score to be evaluated.
- Score 1 Very watery.
- Score 2 Watery.
- Score 3 Slightly watery.
- Score 4 It's a little watery, but it doesn't bother me.
- Score 5 Equivalent to normal beer.
- Evaluation criteria for oxidative deterioration odor Score 1: Very unpleasant. Score 2: Unpleasant. Score 3: Slightly uncomfortable. Score 4: I can feel it a little, but it doesn't bother me. Score 5: Not felt.
- the average value of the scores for beer-like drinkability and oxidative deterioration odor was used as the overall evaluation score for the beverage.
- the evaluation results are shown in Table 1 together with the measurement results of the phosphoric acid concentration and citric acid equivalent acidity of the beer-like sparkling beverage.
- Example 1 Phosphoric acid was added to the fermented beer-like sparkling beverage of Test Group 1 of Reference Example 1 (malt ratio 70%, alcohol concentration 3 v/v %, bitterness value 18 BU) to the concentrations listed in Tables 2 and 3. A fermented beer-like sparkling beverage was produced. The obtained fermented beer-like sparkling beverage was stored at 25° C. for one month, and sensory evaluation was performed in the same manner as in Reference Example 1. The results are shown in Tables 2 and 3.
- Example 2 Phosphoric acid and lactic acid were added to the fermented beer-like sparkling beverage of Test Group 1 of Reference Example 1 (malt ratio 70%, alcohol concentration 3v/v%, bitterness value 18BU) to the concentrations listed in Table 4.
- a fermented beer-like sparkling beverage was produced.
- phosphoric acid was added to Test Groups 15 and 17, and lactic acid was added to Test Groups 16 and 18.
- the amounts added in Test Groups 15 and 16 and Test Groups 17 and 18 were adjusted so that the total amounts of phosphoric acid and lactic acid were equivalent in terms of citric acid.
- the obtained fermented beer-like sparkling beverage was stored at 25° C. for one month, and sensory evaluation was performed in the same manner as in Reference Example 1. The results are shown in Table 4.
- Example 3 The fermented beer-like sparkling beverage of Test Group 1 of Reference Example 1 (malt ratio 70%, alcohol concentration 3v/v%, bitterness value 18BU) was added so that the bitterness value and phosphoric acid concentration as shown in Tables 5 and 6 were obtained.
- a fermented beer-like sparkling beverage was produced by adding , isoformed hop extract, and phosphoric acid, respectively.
- the obtained fermented beer-like sparkling beverage was stored at 25° C. for one month, and sensory evaluation was performed in the same manner as in Reference Example 1. The results are shown in Tables 5 and 6.
- fermented beer-like sparkling beverages with a bitterness value of 12BU or 24BU are slightly inferior in overall evaluation compared to fermented beer-like sparkling beverages with a bitterness value of 18BU, but by adding phosphoric acid, We were able to obtain a beer-like drinking experience and an improvement effect on oxidative deterioration odor.
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention provides: a fermented beer-like effervescent beverage having an alcohol concentration of 1-4 v/v% and a phosphoric acid concentration of 250-500 ppm by mass; a method for manufacturing a fermented beer-like effervescent beverage in which the alcohol concentration is adjusted to 1-4 v/v%, and a phosphoric acid is added to adjust the phosphoric acid concentration to 280-500 ppm by mass; and a method for improving the flavor of a fermented beer-like effervescent beverage having an alcohol concentration of 1-4 v/v% by masking an oxidative degradation odor thereof, wherein the phosphoric acid concentration of the beverage is adjusted to 280-500 ppm by mass.
Description
本発明は、アルコール濃度が低い発酵ビール様発泡性飲料、及びその製造方法に関する。
The present invention relates to a fermented beer-like sparkling beverage with a low alcohol concentration and a method for producing the same.
近年、ビールと同様のテイストを有しつつ、アルコール濃度の低い、ローアルコールビールやノンアルコールビールに対する消費者のニーズが高まっている。これらのアルコール濃度の低いビール類は、一般的には、アルコール濃度が高いビールが飲めない場合に、ビールの代替として飲まれるものであるため、アルコール濃度以外は、ビールと同等のテイストを有することが好ましい。このため、よりビールと同等のテイストを有する低アルコールのビール様発泡性飲料の開発が望まれている。
In recent years, consumer needs have been increasing for low-alcohol and non-alcoholic beers that have a similar taste to beer but have a lower alcohol concentration. These beers with a low alcohol concentration are generally drunk as an alternative to beer when beer with a high alcohol concentration is not available, so they should have the same taste as beer except for the alcohol concentration. is preferred. For this reason, it is desired to develop a low-alcohol beer-like sparkling beverage that has a taste more similar to beer.
アルコール濃度の低いビール様発泡性飲料の製造方法としては、例えば、通常の製法により製造されたビール様発泡性飲料に対して、加水希釈したり、アルコール分を除去することによってアルコール濃度を低下させる方法がある。また、発酵工程において、発酵時間や発酵温度を制御することにより、発酵を途中で停止させる方法や、濃度の薄い麦汁を発酵させる方法もある。しかしながら、これらの方法で製造された低アルコールのビール様発泡性飲料は、通常のビール様発泡性飲料と比べて水っぽさが目立ち、味感や風味に関して普通のビールには及ばない。また、アルコールは殺菌作用を有しており、アルコール濃度の低いビール様発泡性飲料は、アルコール濃度が高いビール様発泡性飲料よりも、微生物耐性に劣るという問題がある。
As a method for producing a beer-like sparkling beverage with a low alcohol concentration, for example, the alcohol concentration is reduced by diluting a beer-like sparkling beverage produced by a normal manufacturing method with water or removing the alcohol content. There is a way. In addition, in the fermentation process, there is a method of stopping fermentation midway through controlling the fermentation time and fermentation temperature, and a method of fermenting wort with a low concentration. However, the low-alcohol beer-like sparkling beverages produced by these methods are noticeably watery compared to ordinary beer-like sparkling beverages, and are not as good as ordinary beer in terms of taste and flavor. Furthermore, alcohol has a bactericidal effect, and beer-like sparkling beverages with a low alcohol concentration have a problem in that they are inferior in microbial resistance than beer-like sparkling beverages with a high alcohol concentration.
一方で、ビール様発泡性飲料においては、主たる香味である苦味に加えて、酸味もビールらしい香味に重要な役割を果たしている。有機酸を利用してビール様発泡性飲料の香味を改善する方法が幾つか開示されている。例えば、特許文献１には、プリン体濃度を低減させるために、非発酵であり、かつ麦芽比率を低く抑えた非発酵ビール様発泡性飲料においては、ｐＨを特定の範囲内とし、さらにリン酸及び乳酸からなる群より選択される１種以上の有機酸を添加することによってコクを付与できることが記載されている。また、特許文献２には、プリン体量を低減したビールテイストアルコール飲料において、エキス分を増やすことなく、酸味料である特定の酸と酸の塩とを組み合わせて配合することによって、酸味を目立たせることなく、飲み応えのバランスや味わいが改善できることが報告されている。
On the other hand, in beer-like sparkling beverages, in addition to bitterness, which is the main flavor, sourness also plays an important role in the beer-like flavor. Several methods have been disclosed for improving the flavor of beer-like sparkling beverages using organic acids. For example, in Patent Document 1, in order to reduce the purine concentration, a non-fermented beer-like sparkling beverage with a low malt ratio is made with a pH within a specific range, and a phosphoric acid It is described that richness can be imparted by adding one or more organic acids selected from the group consisting of and lactic acid. In addition, Patent Document 2 discloses that in a beer-taste alcoholic beverage with a reduced amount of purines, the acidity is made noticeable by blending a specific acid and an acid salt as an acidulant without increasing the extract content. It has been reported that the balance and taste of drinking can be improved without sacrificing taste.
低アルコールのビール様発泡性飲料において、水っぽさが目立つという香味上の問題は、例えば、麦芽使用量（比率）を上げることにより、ボディ感や穀物香気を付与することができ、飲み応えを向上させることができる。しかし、麦芽使用量を上げることにより、新たに、酸化劣化臭が生じやすく、かつ、麦芽分に由来するアミノ酸の増加に伴うｐＨ上昇によって微生物耐性がさらに悪化する。
The problem with the flavor of low-alcohol, beer-like sparkling beverages is that they tend to be watery. For example, by increasing the amount (ratio) of malt used, it is possible to give a body feel and grain aroma, making it more satisfying to drink. can be improved. However, by increasing the amount of malt used, a new oxidative deterioration odor is likely to occur, and the pH increases due to the increase in amino acids derived from malt, further worsening microbial resistance.
本発明は、アルコール濃度が低いにもかかわらず、ビールらしい飲み応えがあり、酸化劣化臭が抑えられた発酵ビール様発泡性飲料、及びその製造方法を提供することを目的とする。
An object of the present invention is to provide a fermented beer-like sparkling beverage that has a beer-like feel and suppresses oxidative deterioration odor despite having a low alcohol concentration, and a method for producing the same.
本発明者らは、上記課題を解決すべく鋭意研究した結果、低アルコールのビール様発泡性飲料に、リン酸を従来のビールよりも多く含有させることにより、酸味を付与して、水っぽさ改善して飲み応えを向上させられることに加えて、酸化劣化臭をマスキングして、香味を改善できることを見出し、本発明を完成させた。
As a result of intensive research to solve the above problems, the present inventors have found that by adding phosphoric acid to a low-alcohol beer-like sparkling beverage in an amount higher than that of conventional beer, they can give a sour taste and make it watery. The present invention was completed based on the discovery that in addition to improving the drinking response by improving the taste, it was also possible to improve the flavor by masking the odor of oxidative deterioration.
本発明は、下記の構成をとる。
［１］ アルコール濃度が１～４ｖ／ｖ％であり、リン酸濃度が２８０～５００質量ｐｐｍである、発酵ビール様発泡性飲料。
［２］ リン酸濃度が３３０～４８０質量ｐｐｍである、前記［１］の発酵ビール様発泡性飲料。
［３］ 発酵原料に占める麦芽比率が１０ｗ／ｗ％以上である、前記［１］又は［２］の発酵ビール様発泡性飲料。
［４］ クエン酸に換算した酸度が０．１０～０．２０ｇ／１００ｍＬである、前記［１］～［３］のいずれかの発酵ビール様発泡性飲料。
［５］ 苦味価が８～３０ＢＵである、前記［１］～［４］のいずれかの発酵ビール様発泡性飲料。
［６］ アルコール濃度が１～４ｖ／ｖ％になるように調整し、
リン酸濃度が２８０～５００質量ｐｐｍとなるように、リン酸を添加して調整する、発酵ビール様発泡性飲料の製造方法。
［７］ アルコール濃度が１～４ｖ／ｖ％である発酵ビール様発泡性飲料の酸化劣化臭をマスキングして香味を改善する方法であって、
飲料のリン酸濃度を、２８０～５００質量ｐｐｍに調整する、発酵ビール様発泡性飲料の香味改善方法。 The present invention has the following configuration.
[1] A fermented beer-like sparkling beverage having an alcohol concentration of 1 to 4 v/v% and a phosphoric acid concentration of 280 to 500 mass ppm.
[2] The fermented beer-like sparkling beverage according to [1] above, which has a phosphoric acid concentration of 330 to 480 ppm by mass.
[3] The fermented beer-like sparkling beverage according to [1] or [2] above, wherein the malt ratio in the fermented raw material is 10 w/w% or more.
[4] The fermented beer-like sparkling beverage according to any one of [1] to [3] above, which has an acidity calculated as citric acid of 0.10 to 0.20 g/100 mL.
[5] The fermented beer-like sparkling beverage according to any one of [1] to [4] above, which has a bitterness value of 8 to 30 BU.
[6] Adjust the alcohol concentration to 1 to 4 v/v%,
A method for producing a fermented beer-like sparkling beverage, which comprises adding phosphoric acid to adjust the phosphoric acid concentration to 280 to 500 ppm by mass.
[7] A method for improving the flavor of a fermented beer-like sparkling beverage with an alcohol concentration of 1 to 4 v/v% by masking the oxidative deterioration odor, the method comprising:
A method for improving the flavor of a fermented beer-like sparkling beverage, which comprises adjusting the phosphoric acid concentration of the beverage to 280 to 500 mass ppm.
［１］ アルコール濃度が１～４ｖ／ｖ％であり、リン酸濃度が２８０～５００質量ｐｐｍである、発酵ビール様発泡性飲料。
［２］ リン酸濃度が３３０～４８０質量ｐｐｍである、前記［１］の発酵ビール様発泡性飲料。
［３］ 発酵原料に占める麦芽比率が１０ｗ／ｗ％以上である、前記［１］又は［２］の発酵ビール様発泡性飲料。
［４］ クエン酸に換算した酸度が０．１０～０．２０ｇ／１００ｍＬである、前記［１］～［３］のいずれかの発酵ビール様発泡性飲料。
［５］ 苦味価が８～３０ＢＵである、前記［１］～［４］のいずれかの発酵ビール様発泡性飲料。
［６］ アルコール濃度が１～４ｖ／ｖ％になるように調整し、
リン酸濃度が２８０～５００質量ｐｐｍとなるように、リン酸を添加して調整する、発酵ビール様発泡性飲料の製造方法。
［７］ アルコール濃度が１～４ｖ／ｖ％である発酵ビール様発泡性飲料の酸化劣化臭をマスキングして香味を改善する方法であって、
飲料のリン酸濃度を、２８０～５００質量ｐｐｍに調整する、発酵ビール様発泡性飲料の香味改善方法。 The present invention has the following configuration.
[1] A fermented beer-like sparkling beverage having an alcohol concentration of 1 to 4 v/v% and a phosphoric acid concentration of 280 to 500 mass ppm.
[2] The fermented beer-like sparkling beverage according to [1] above, which has a phosphoric acid concentration of 330 to 480 ppm by mass.
[3] The fermented beer-like sparkling beverage according to [1] or [2] above, wherein the malt ratio in the fermented raw material is 10 w/w% or more.
[4] The fermented beer-like sparkling beverage according to any one of [1] to [3] above, which has an acidity calculated as citric acid of 0.10 to 0.20 g/100 mL.
[5] The fermented beer-like sparkling beverage according to any one of [1] to [4] above, which has a bitterness value of 8 to 30 BU.
[6] Adjust the alcohol concentration to 1 to 4 v/v%,
A method for producing a fermented beer-like sparkling beverage, which comprises adding phosphoric acid to adjust the phosphoric acid concentration to 280 to 500 ppm by mass.
[7] A method for improving the flavor of a fermented beer-like sparkling beverage with an alcohol concentration of 1 to 4 v/v% by masking the oxidative deterioration odor, the method comprising:
A method for improving the flavor of a fermented beer-like sparkling beverage, which comprises adjusting the phosphoric acid concentration of the beverage to 280 to 500 mass ppm.
本発明に係る発酵ビール様発泡性飲料は、低アルコールであるにもかかわらず、ビールらしい飲み応えがあり、酸化劣化臭が抑えられており、嗜好性が高い。
また、本発明に係る発酵ビール様発泡性飲料の製造方法や発酵ビール様発泡性飲料の香味改善方法により、低アルコールにもかかわらず、ビールらしい飲み応えがあり、酸化劣化臭が抑えられた発酵ビール様発泡性飲料が製造できる。 Although the fermented beer-like sparkling beverage according to the present invention has a low alcohol content, it has a beer-like drinking feel, suppresses oxidative deterioration odor, and has high palatability.
In addition, by the method for producing a fermented beer-like sparkling beverage and the flavor improvement method for a fermented beer-like sparkling beverage according to the present invention, the fermented beverage has a beer-like feel and suppresses oxidative deterioration odor despite its low alcohol content. Beer-like sparkling beverages can be produced.
また、本発明に係る発酵ビール様発泡性飲料の製造方法や発酵ビール様発泡性飲料の香味改善方法により、低アルコールにもかかわらず、ビールらしい飲み応えがあり、酸化劣化臭が抑えられた発酵ビール様発泡性飲料が製造できる。 Although the fermented beer-like sparkling beverage according to the present invention has a low alcohol content, it has a beer-like drinking feel, suppresses oxidative deterioration odor, and has high palatability.
In addition, by the method for producing a fermented beer-like sparkling beverage and the flavor improvement method for a fermented beer-like sparkling beverage according to the present invention, the fermented beverage has a beer-like feel and suppresses oxidative deterioration odor despite its low alcohol content. Beer-like sparkling beverages can be produced.
本発明及び本願明細書において、「ビール様発泡性飲料」とは、炭酸ガスを含有する飲料のうち、「ビールらしさ」を有している飲料を意味する。「ビールらしさ」とは、製品名称・表示にかかわらず、香味上ビールを想起させる呈味のことを意味する。つまり、「ビール様発泡性飲料」とは、アルコール含有量、麦芽及びホップの使用の有無、発酵の有無に関わらず、ビールと同等の又はそれと似た風味・味覚及びテクスチャーを有し、高い止渇感・ドリンカビリティー（飽きずに何杯も飲み続けられる性質）を有する発泡性飲料を意味する。
In the present invention and the specification of this application, the term "beer-like sparkling beverage" refers to a beverage that has a "beer-like feel" among beverages containing carbon dioxide gas. "Beer-likeness" refers to a flavor reminiscent of beer, regardless of product name or labeling. In other words, a "beer-like sparkling beverage" is a beverage that has a flavor, taste, and texture that is equivalent to or similar to beer, and has a high stopping point, regardless of alcohol content, whether or not malt and hops are used, and whether or not it is fermented. It refers to a sparkling beverage that has a sense of thirst and drinkability (the ability to drink many cups without getting tired).
本発明及び本願明細書において、「発酵ビール様発泡性飲料」とは、発酵工程を経て製造されるビール様発泡性飲料を意味する。発酵方法は特に限定されるものではなく、単発酵であってもよく、単行複発酵であってもよく、並行複発酵であってもよいが、伝統的なビールの製造と同様に、麦芽等の原料に含まれるでんぷんを１～３糖に分解する糖化工程と、酵母により糖からアルコールを生成する発酵工程を、別個に経て製造される単行複発酵であることが好ましい。
In the present invention and the present specification, "fermented beer-like sparkling beverage" means a beer-like sparkling beverage produced through a fermentation process. The fermentation method is not particularly limited and may be single fermentation, single multiple fermentation, or parallel multiple fermentation, but as with traditional beer production, malt etc. It is preferable to use single-stage multiple fermentation, in which the product is produced by separately performing a saccharification step in which starch contained in the raw material is decomposed into 1 to 3 sugars, and a fermentation step in which alcohol is produced from sugar by yeast.
本発明に係る発酵ビール様発泡性飲料としては、具体的には、ビール、発泡酒、ローアルコールビール様発泡性飲料、ノンアルコールビール等のうち、発酵工程を経て製造される飲料が挙げられる。その他、発酵工程を経て製造された飲料を、アルコール含有蒸留液と混和して得られたリキュール類であってもよい。
Specifically, the fermented beer-like sparkling beverage according to the present invention includes beverages produced through a fermentation process among beer, low-malt beer, low-alcohol beer-like sparkling beverages, non-alcoholic beer, and the like. In addition, liqueurs obtained by mixing a beverage produced through a fermentation process with an alcohol-containing distillate may also be used.
なお、アルコール含有蒸留液とは、蒸留操作により得られたアルコールを含有する溶液であり、一般に蒸留酒に分類されるものを用いることができる。例えば、原料用アルコールであってもよく、スピリッツ、ウイスキー、ブランデー、ウオッカ、ラム、テキーラ、ジン、焼酎等の蒸留酒等を用いることができる。
Note that the alcohol-containing distilled liquid is a solution containing alcohol obtained by a distillation operation, and one that is generally classified as a distilled liquor can be used. For example, raw material alcohol may be used, and distilled spirits such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu can be used.
本発明及び本願明細書において、「酸化劣化臭」とは、製造された発酵ビール様発泡性飲料の保存期間中に、飲料成分の酸化により生じる不快臭を意味する。発酵ビール様発泡性飲料の酸化劣化臭には、主に、脂質の酸化により生じる（E）-2-nonenalが原因物質であるカードボード臭、多数の成分の寄与による老化臭、trans-4,5-epoxy-2(E)-decenalが原因物質である金属臭が含まれる。
In the present invention and the present specification, "oxidative deterioration odor" refers to an unpleasant odor that occurs due to oxidation of beverage components during the storage period of a manufactured fermented beer-like sparkling beverage. The oxidative deterioration odor of fermented beer-like sparkling beverages mainly includes cardboard odor caused by (E)-2-nonenal produced by lipid oxidation, aging odor due to the contribution of many components, trans-4, Contains a metallic odor caused by 5-epoxy-2(E)-decenal.
本発明に係る発酵ビール様発泡性飲料は、アルコール濃度が１～４ｖ／ｖ％であり、リン酸濃度が２８０～５００質量ｐｐｍである。一般的な製造方法で製造される発酵ビール様発泡性飲料において、リン酸は、主に麦芽等の原料に由来している。一般的なビール様発泡性飲料のリン酸濃度は、麦芽比率にも依存するが、一般的には、１０～２５０質量ｐｐｍである。本発明に係る発酵ビール様発泡性飲料は、リン酸を原料として添加することによって、一般のビールよりもリン酸濃度を高めることにより、酸味が付与されて、水っぽさが改善される結果、飲み応えが向上しており、かつ、保存時に生じる酸化劣化臭がマスキングされて、香味が改善されている。
The fermented beer-like sparkling beverage according to the present invention has an alcohol concentration of 1 to 4 v/v% and a phosphoric acid concentration of 280 to 500 mass ppm. In fermented beer-like sparkling beverages produced by common production methods, phosphoric acid is mainly derived from raw materials such as malt. The phosphoric acid concentration of a typical beer-like sparkling beverage depends on the malt ratio, but is generally 10 to 250 ppm by mass. By adding phosphoric acid as a raw material, the fermented beer-like sparkling beverage according to the present invention has a higher phosphoric acid concentration than ordinary beer, which gives it sour taste and improves wateriness. , the drinkability is improved, and the oxidative deterioration odor that occurs during storage is masked, and the flavor is improved.
本発明に係る発酵ビール様発泡性飲料のリン酸濃度は、２８０～５００質量ｐｐｍの範囲内であれば特に限定されるものではないが、より充分な酸化劣化臭マスキング効果が得られることから、３００質量ｐｐｍ以上が好ましく、３３０質量ｐｐｍ以上がより好ましい。また、酸味を飲料として好ましい強度に抑えられることから、本発明に係る発酵ビール様発泡性飲料のリン酸濃度は、４９０質量ｐｐｍ以下が好ましく、４８０質量ｐｐｍ以下がより好ましい。
The phosphoric acid concentration of the fermented beer-like sparkling beverage according to the present invention is not particularly limited as long as it is within the range of 280 to 500 mass ppm, but since a more sufficient oxidation deterioration odor masking effect can be obtained, 300 mass ppm or more is preferable, and 330 mass ppm or more is more preferable. Moreover, since the acidity can be suppressed to a preferable strength as a beverage, the phosphoric acid concentration of the fermented beer-like sparkling beverage according to the present invention is preferably 490 mass ppm or less, and more preferably 480 mass ppm or less.
本発明に係る発酵ビール様発泡性飲料は、高濃度のリン酸により、一般的な製法で製造されたアルコール濃度が１～４ｖ／ｖ％のビールよりもｐＨが低い。この低ｐＨにより、微生物耐性が向上することも期待できる。
Due to the high concentration of phosphoric acid, the fermented beer-like sparkling beverage according to the present invention has a lower pH than beer with an alcohol concentration of 1 to 4 v/v% produced by a general manufacturing method. This low pH can also be expected to improve microbial resistance.
本発明に係る発酵ビール様発泡性飲料のリン酸濃度は、麦芽等のリン酸を多く含む原料の使用量を調整したり、リン酸自体を原料として添加することにより所望の濃度に調整することができる。発酵ビール様発泡性飲料のリン酸濃度は、ｐＨ緩衝化ポストカラム電気伝導度検出法により測定することができる。
The phosphoric acid concentration of the fermented beer-like sparkling beverage according to the present invention can be adjusted to a desired concentration by adjusting the amount of raw materials containing a large amount of phosphoric acid, such as malt, or by adding phosphoric acid itself as a raw material. I can do it. The phosphoric acid concentration of a fermented beer-like sparkling beverage can be measured by a pH buffered post-column electrical conductivity detection method.
本発明に係る発酵ビール様発泡性飲料は、発酵原料として麦芽を使用しない飲料であってもよいが、リン酸濃度調整による酸化劣化臭マスキング効果がより充分に発揮されることから、発酵原料に占める麦芽比率は、１０ｗ／ｗ％以上であることが好ましく、２０ｗ／ｗ％以上であることがより好ましく、５０ｗ／ｗ％以上であることがさらに好ましく、６０ｗ／ｗ％以上であることがよりさらに好ましく、７０ｗ／ｗ％であることが特に好ましく、１００ｗ／ｗ％であってもよい。
The fermented beer-like sparkling beverage according to the present invention may be a beverage that does not use malt as a fermentation raw material, but since the oxidative deterioration odor masking effect is more fully exerted by adjusting the phosphoric acid concentration, it is possible to use malt as a fermentation raw material. The malt ratio is preferably 10 w/w% or more, more preferably 20 w/w% or more, even more preferably 50 w/w% or more, and even more preferably 60 w/w% or more. More preferably, it is particularly preferably 70 w/w%, and may be 100 w/w%.
本発明に係る発酵ビール様発泡性飲料のクエン酸に換算した酸度（クエン酸換算酸度）は、リン酸濃度が前記範囲内となる量であれば特に限定されるものではなく、飲料に求める製品品質等を考慮して適宜調整することができる。本発明に係る発酵ビール様発泡性飲料のクエン酸換算酸度は、十分な微生物耐性能が期待できるｐＨに調整しやすいことから、０．０５ｇ／１００ｍＬ以上であることが好ましく、０．１０ｇ／１００ｍＬ以上であることがより好ましい。また、酸味の強さをビールらしい呈味バランスの範囲内に調整しやすいことから、本発明に係る発酵ビール様発泡性飲料のクエン酸換算酸度は、０．２１ｇ／１００ｍＬ以下であることが好ましく、０．２０ｇ／１００ｍＬ以下であることがより好ましい。
The acidity in terms of citric acid (citric acid equivalent acidity) of the fermented beer-like sparkling beverage according to the present invention is not particularly limited as long as the phosphoric acid concentration is within the above range, and the product required for the beverage It can be adjusted as appropriate in consideration of quality, etc. The acidity in terms of citric acid of the fermented beer-like sparkling beverage according to the present invention is preferably 0.05 g/100 mL or more, and 0.10 g/100 mL, since it is easy to adjust the pH to a level at which sufficient microbial resistance can be expected. It is more preferable that it is above. Furthermore, the acidity in terms of citric acid of the fermented beer-like sparkling beverage according to the present invention is preferably 0.21 g/100 mL or less, since the strength of sourness can be easily adjusted within the range of beer-like taste balance. , more preferably 0.20 g/100 mL or less.
なお、飲料のクエン酸換算酸度は、国税庁所定分析法（平１９国税庁訓令第６号）の８頁、総酸（遊離酸）にて定められた酸度の測定方法に基づいて算出される。詳細には、酸度は、以下の方法により測定できる。
まず、試料１～５０ｍＬを正確に量りとり、水で適宜希釈する。これを、０．１ｍｏｌ／Ｌ 水酸化ナトリウム溶液で滴定し、ｐＨメーターで８．２を終点とし、下記の式により算出する。式中、「Ａ」は０．１ｍｏｌ／Ｌ 水酸化ナトリウム溶液による滴定量（ｍＬ）であり、「ｆ」は０．１ｍｏｌ／Ｌ 水酸化ナトリウム溶液の力価であり、Ｗは試料重量（ｇ）である。また、「０．００６４」は、０．１ｍｏｌ／Ｌ 水酸化ナトリウム溶液１ｍＬに相当する無水クエン酸の重量（ｇ）である。 The citric acid equivalent acidity of the beverage is calculated based on the acidity measurement method specified in page 8 of the National Tax Agency Specified Analysis Method (2009 National Tax Agency Directive No. 6), Total Acid (Free Acid). Specifically, acidity can be measured by the following method.
First, accurately measure 1 to 50 mL of a sample and dilute it with water as appropriate. This is titrated with a 0.1 mol/L sodium hydroxide solution, and the end point is 8.2 using a pH meter, which is calculated using the following formula. In the formula, "A" is the titration amount (mL) with 0.1 mol/L sodium hydroxide solution, "f" is the titer of 0.1 mol/L sodium hydroxide solution, and W is the sample weight (g ). Moreover, "0.0064" is the weight (g) of anhydrous citric acid corresponding to 1 mL of 0.1 mol/L sodium hydroxide solution.
まず、試料１～５０ｍＬを正確に量りとり、水で適宜希釈する。これを、０．１ｍｏｌ／Ｌ 水酸化ナトリウム溶液で滴定し、ｐＨメーターで８．２を終点とし、下記の式により算出する。式中、「Ａ」は０．１ｍｏｌ／Ｌ 水酸化ナトリウム溶液による滴定量（ｍＬ）であり、「ｆ」は０．１ｍｏｌ／Ｌ 水酸化ナトリウム溶液の力価であり、Ｗは試料重量（ｇ）である。また、「０．００６４」は、０．１ｍｏｌ／Ｌ 水酸化ナトリウム溶液１ｍＬに相当する無水クエン酸の重量（ｇ）である。 The citric acid equivalent acidity of the beverage is calculated based on the acidity measurement method specified in page 8 of the National Tax Agency Specified Analysis Method (2009 National Tax Agency Directive No. 6), Total Acid (Free Acid). Specifically, acidity can be measured by the following method.
First, accurately measure 1 to 50 mL of a sample and dilute it with water as appropriate. This is titrated with a 0.1 mol/L sodium hydroxide solution, and the end point is 8.2 using a pH meter, which is calculated using the following formula. In the formula, "A" is the titration amount (mL) with 0.1 mol/L sodium hydroxide solution, "f" is the titer of 0.1 mol/L sodium hydroxide solution, and W is the sample weight (g ). Moreover, "0.0064" is the weight (g) of anhydrous citric acid corresponding to 1 mL of 0.1 mol/L sodium hydroxide solution.
［クエン酸換算酸度（％）］＝Ａ×ｆ×１００／Ｗ×０．００６４
[Citric acid equivalent acidity (%)] = A x f x 100/W x 0.0064
本発明に係る発酵ビール様発泡性飲料の苦味価は、特に限定されるものではなく、飲料に求める製品品質等を考慮して適宜調整することができる。本発明に係る発酵ビール様発泡性飲料の苦味価としては、８～３０ＢＵが好ましく、１０～２７ＢＵがより好ましく、１２～２４ＢＵがさらに好ましい。なお、本発明及び本願明細書において、苦味価とは、イソフムロンを主成分とするホップ由来物質群により与えられる苦味の指標である。発酵ビール様発泡性飲料をはじめとする飲料の苦味価は、ビール酒造組合編集：ＢＣＯＪビール分析法、８．１５（２００４）に記載の方法により測定することができる。
The bitterness value of the fermented beer-like sparkling beverage according to the present invention is not particularly limited, and can be adjusted as appropriate in consideration of the desired product quality of the beverage. The bitterness value of the fermented beer-like sparkling beverage according to the present invention is preferably 8 to 30 BU, more preferably 10 to 27 BU, and even more preferably 12 to 24 BU. In the present invention and the present specification, bitterness value is an index of bitterness provided by a group of hop-derived substances containing isohumulone as a main component. The bitterness value of beverages including fermented beer-like sparkling beverages can be measured by the method described in BCOJ Beer Analysis Methods, 8.15 (2004), edited by Beer Brewing Association.
本発明に係る発酵ビール様発泡性飲料のアルコール濃度は、１～４ｖ／ｖ％の範囲内であれば特に限定されるものではないが、より充分な酸化劣化臭マスキング効果が得られることから、２～４ｖ／ｖ％であることが好ましい。
The alcohol concentration of the fermented beer-like sparkling beverage according to the present invention is not particularly limited as long as it is within the range of 1 to 4 v/v%, but since a more sufficient oxidative deterioration odor masking effect can be obtained, It is preferably 2 to 4 v/v%.
本発明に係る発酵ビール様発泡性飲料は、最終的に得られる発酵ビール様発泡性飲料のアルコール濃度を１～４ｖ／ｖ％、リン酸濃度を２８０～５００質量ｐｐｍに調整する以外は、一般的な発酵ビール様発泡性飲料や非発酵ビール様発泡性飲料と同様にして製造できる。そこで、一般的な発酵ビール様発泡性飲料と非発酵ビール様発泡性飲料の製造方法を説明する。
The fermented beer-like sparkling beverage according to the present invention is generally produced except that the alcohol concentration of the finally obtained fermented beer-like sparkling beverage is adjusted to 1 to 4 v/v% and the phosphoric acid concentration to 280 to 500 mass ppm. It can be produced in the same manner as fermented beer-like sparkling drinks and non-fermented beer-like sparkling drinks. Therefore, a method for producing a general fermented beer-like sparkling beverage and a non-fermented beer-like sparkling beverage will be explained.
発酵工程を経て製造される発酵ビール様発泡性飲料は、一般的には、仕込（発酵原料液調製）、発酵、貯酒、濾過の工程で製造することができる。
Fermented beer-like sparkling beverages produced through a fermentation process can generally be produced through the steps of brewing (preparation of fermentation raw material liquid), fermentation, storage, and filtration.
まず、仕込工程（発酵原料液調製工程）として、穀物原料及び糖質原料からなる群より選択される１種以上の発酵原料から発酵原料液を調製する。具体的には、発酵原料と原料水とを含む混合物を加温し、澱粉質を糖化して糖液を調製する。得られた糖液を煮沸し、その後固体分の少なくとも一部を除去して、発酵原料液を調製する。
First, as a charging process (fermentation raw material liquid preparation process), a fermentation raw material liquid is prepared from one or more types of fermentation raw materials selected from the group consisting of grain raw materials and carbohydrate raw materials. Specifically, a mixture containing fermentation raw materials and raw water is heated, starch is saccharified, and a sugar solution is prepared. The obtained sugar solution is boiled, and then at least a portion of the solid content is removed to prepare a fermentation raw material solution.
穀物原料としては、例えば、大麦や小麦、これらの麦芽等の麦類、米、トウモロコシ、大豆等の豆類、イモ類等が挙げられる。穀物原料は、穀物シロップ、穀物エキス等として用いることもできるが、粉砕処理して得られる穀物粉砕物として用いることが好ましい。穀物類の粉砕処理は、常法により行うことができる。穀物粉砕物としては、麦芽粉砕物、コーンスターチ、コーングリッツ等のように、粉砕処理の前後において通常なされる処理を施したものであってもよい。用いられる穀物粉砕物は、麦芽粉砕物であることが好ましい。麦芽粉砕物を用いることにより、ビールらしさがよりはっきりとした発酵ビール様発泡性飲料を製造することができる。麦芽粉砕物は、大麦、例えば二条大麦を、常法により発芽させ、これを乾燥後、所定の粒度に粉砕したものであればよい。また、穀物原料としては、１種類の穀物原料であってもよく、複数種類の穀物原料を混合したものであってもよい。例えば、主原料として麦芽粉砕物を、副原料として米やトウモロコシの粉砕物を用いてもよい。糖質原料としては、例えば、液糖等の糖類が挙げられる。ここで、液糖とは、澱粉質を酸又は糖化酵素により分解、糖化して製造されたものであり、主にグルコース、マルトース、マルトトリオース等が含まれている。
Examples of grain raw materials include barley, wheat, wheat such as their malts, beans such as rice, corn, and soybeans, and potatoes. Although the grain raw material can be used as grain syrup, grain extract, etc., it is preferable to use it as a pulverized grain product obtained by pulverization. Grinding of grains can be carried out by a conventional method. The pulverized grain may be one that has been subjected to conventional treatments before or after pulverization, such as pulverized malt, cornstarch, corn grits, etc. The ground grain used is preferably ground malt. By using pulverized malt, it is possible to produce a fermented beer-like sparkling beverage with a distinct beer-like feel. The pulverized malt may be obtained by germinating barley, for example, two-rowed barley by a conventional method, drying it, and then pulverizing it to a predetermined particle size. Further, the grain raw material may be one type of grain raw material or a mixture of multiple types of grain raw materials. For example, pulverized malt may be used as the main raw material, and pulverized rice or corn may be used as the auxiliary raw material. Examples of carbohydrate raw materials include sugars such as liquid sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose, and the like.
当該混合物には、穀物原料等と水以外の副原料を加えてもよい。当該副原料としては、例えば、ホップ、食物繊維、酵母エキス、果汁、苦味料、着色料、香草、香料等が挙げられる。また、必要に応じて、α－アミラーゼ、グルコアミラーゼ、プルラナーゼ等の糖化酵素やプロテアーゼ等の酵素剤を添加することができる。
Supplementary materials other than grain materials and water may be added to the mixture. Examples of the auxiliary raw materials include hops, dietary fiber, yeast extract, fruit juice, bittering agents, coloring agents, herbs, fragrances, and the like. Furthermore, if necessary, saccharifying enzymes such as α-amylase, glucoamylase, and pullulanase, and enzyme agents such as protease can be added.
糖化処理は、穀物原料等由来の酵素や、別途添加した酵素を利用して行う。糖化処理時の温度や時間は、用いた穀物原料等の種類、発酵原料全体に占める穀物原料の割合、添加した酵素の種類や混合物の量、目的とする発酵ビール様発泡性飲料の品質等を考慮して、適宜調整される。例えば、糖化処理は、穀物原料等を含む混合物を３５～７０℃で２０～９０分間保持する等、常法により行うことができる。
The saccharification process is performed using enzymes derived from grain raw materials or separately added enzymes. The temperature and time during the saccharification treatment depend on the type of grain raw materials used, the proportion of grain raw materials in the total fermented raw materials, the type of enzyme added and the amount of the mixture, and the quality of the desired fermented beer-like sparkling beverage. will be adjusted accordingly. For example, the saccharification treatment can be carried out by a conventional method such as holding a mixture containing grain raw materials at 35 to 70°C for 20 to 90 minutes.
糖化処理後に得られた糖液を煮沸することにより、煮汁（糖液の煮沸物）を調製することができる。糖液は、煮沸処理前に濾過し、得られた濾液を煮沸処理することが好ましい。また、この糖液の濾液の替わりに、麦芽エキスに温水を加えたものを用い、これを煮沸してもよい。煮沸方法及びその条件は、適宜決定することができる。
A broth (boiled sugar solution) can be prepared by boiling the sugar solution obtained after the saccharification treatment. It is preferable that the sugar solution is filtered before being boiled, and the resulting filtrate is boiled. Moreover, instead of the filtrate of this sugar solution, a mixture of malt extract and warm water may be used and boiled. The boiling method and its conditions can be determined as appropriate.
煮沸処理前又は煮沸処理中に、香草等を適宜添加することにより、所望の香味を有する発酵ビール様発泡性飲料を製造することができる。例えば、ホップを煮沸処理前又は煮沸処理中に添加し、ホップの存在下で煮沸処理することにより、ホップの風味・香気成分、特に苦味成分を効率よく煮出することができる。ホップの添加量、添加態様（例えば数回に分けて添加する等）及び煮沸条件は、適宜決定することができる。
A fermented beer-like sparkling beverage having a desired flavor can be produced by appropriately adding herbs or the like before or during the boiling process. For example, by adding hops before or during boiling and boiling in the presence of hops, flavor and aroma components, particularly bitter components, of hops can be efficiently boiled out. The amount of hops added, the mode of addition (for example, addition in several portions), and boiling conditions can be determined as appropriate.
本発明及び本願明細書においては、特に記載のない限り、「ホップ」には、生ホップ、乾燥ホップ、ホップペレット等に加えて、ホップ加工品も含まれる。ホップ加工品としては、例えば、ホップから苦味成分を抽出したホップエキス、イソ化ホップエキス、テトラハイドロイソフムロン、ヘキサハイドロイソフムロン等のホップ中の苦味成分をイソ化した成分を含むホップ加工品が挙げられる。
In the present invention and the present specification, unless otherwise specified, "hops" includes processed hop products in addition to fresh hops, dried hops, hop pellets, etc. Examples of processed hop products include hop extracts obtained by extracting bitter components from hops, isolyzed hop extracts, and processed hop products containing components obtained by isolizing bitter components in hops such as tetrahydroisohumulone and hexahydroisohumulone. .
煮沸処理後に得られた煮汁には、沈殿により生じたタンパク質等の粕が含まれている。そこで、煮汁から粕等の固体分の少なくとも一部を除去する。粕の除去は、いずれの固液分離処理で行ってもよいが、一般的には、ワールプールと呼ばれる槽を用いて沈殿物を除去する。この際の煮汁の温度は、１５℃以上であればよく、一般的には５０～１００℃程度で行われる。粕を除去した後の煮汁（濾液）は、プレートクーラー等により適切な発酵温度まで冷却する。この粕を除去した後の煮汁が、発酵原料液となる。
The broth obtained after the boiling process contains dregs such as protein produced by precipitation. Therefore, at least a portion of the solid matter such as lees is removed from the broth. The lees may be removed by any solid-liquid separation process, but generally a tank called a whirlpool is used to remove the sediment. The temperature of the broth at this time only needs to be 15°C or higher, and is generally about 50 to 100°C. The broth (filtrate) after removing the lees is cooled to an appropriate fermentation temperature using a plate cooler or the like. The broth after removing this lees becomes the fermentation raw material liquid.
次いで、発酵工程として、冷却した発酵原料液に酵母を接種して、発酵を行う。冷却した発酵原料液は、そのまま発酵工程に供してもよく、所望のエキス濃度に調整した後に発酵工程に供してもよい。発酵に用いる酵母は特に限定されるものではなく、通常、酒類の製造に用いられる酵母の中から適宜選択して用いることができる。上面発酵酵母であってもよく、下面発酵酵母であってもよいが、大型醸造設備への適用が容易であることから、下面発酵酵母であることが好ましい。
Next, as a fermentation step, yeast is inoculated into the cooled fermentation raw material liquid and fermentation is performed. The cooled fermentation raw material liquid may be directly subjected to the fermentation process, 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 can be appropriately selected from among the yeasts normally used for producing alcoholic beverages. Although it may be a top-fermenting yeast or a bottom-fermenting yeast, a bottom-fermenting yeast is preferable because it can be easily applied to large-scale brewing equipment.
発酵方法は特に限定されるものではなく、単発酵であってもよく、単行複発酵であってもよく、並行複発酵であってもよいが、伝統的なビールの製造と同様に、麦芽等の原料に含まれるでんぷんを１～３糖に分解する糖化工程と、酵母により糖からアルコールを生成する発酵工程を、別個に経て製造される単行複発酵であることが好ましい。
The fermentation method is not particularly limited and may be single fermentation, single multiple fermentation, or parallel multiple fermentation, but as with traditional beer production, malt etc. It is preferable to use single-stage multiple fermentation, in which the product is produced by separately performing a saccharification step in which starch contained in the raw material is decomposed into 1 to 3 sugars, and a fermentation step in which alcohol is produced from sugar by yeast.
さらに、貯酒工程として、得られた発酵液を、貯酒タンク中で熟成させ、０℃程度の低温条件下で貯蔵し安定化させる。その後、濾過工程として、熟成後の発酵液を濾過することにより、酵母及び当該温度域で不溶なタンパク質等を除去して、発酵ビール様発泡性飲料を得ることができる。当該濾過処理は、酵母を濾過除去可能な手法であればよく、例えば、珪藻土濾過、平均孔径が０．４～１．０μｍ程度のフィルターによるフィルター濾過等が挙げられる。
Furthermore, as a sake storage step, the obtained fermented liquid is aged in a sake storage tank and stored and stabilized under low temperature conditions of about 0°C. Thereafter, as a filtration step, the fermented liquid after aging is filtered to remove yeast and proteins that are insoluble in the temperature range, thereby obtaining a fermented beer-like sparkling beverage. The filtration treatment may be any method as long as the yeast can be removed by filtration, and examples thereof include diatomaceous earth filtration, filter filtration using a filter with an average pore size of about 0.4 to 1.0 μm, and the like.
濾過工程後に、充填工程として、濾過後の発酵液（発酵ビール様発泡性飲料）を、容器に充填して密封する。容器への充填及び密封は、常法により行うことができる。
After the filtration step, as a filling step, the filtered fermented liquid (fermented beer-like sparkling beverage) is filled into a container and sealed. The container can be filled and sealed by a conventional method.
濾過後の発酵液は、容器に充填される前に、ガス圧が所望の範囲内となるように炭酸ガスを導入してもよい。本発明に係る発酵ビール様発泡性飲料のガス圧としては、０．１０ＭＰａ以上とすることが好ましく、０．２１ＭＰａ以上とすることがより好ましく、０．２１～０．３０ＭＰaとすることがさらに好ましい。
Before filling the fermented liquid after filtration into a container, carbon dioxide gas may be introduced so that the gas pressure is within a desired range. The gas pressure of the fermented beer-like sparkling beverage according to the present invention is preferably 0.10 MPa or higher, more preferably 0.21 MPa or higher, and even more preferably 0.21 to 0.30 MPa. .
次に実施例及び参考例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例等に限定されるものではない。また、以降において、特に記載のない限り、「％」は「ｗ／ｗ％」、「ｐｐｍ」は「質量ｐｐｍ」を、それぞれ意味する。
Next, the present invention will be explained in more detail by showing examples and reference examples, but the present invention is not limited to the following examples. In addition, hereinafter, unless otherwise specified, "%" means "w/w%" and "ppm" means "mass ppm", respectively.
［参考例１］
アルコール濃度３ｖ／ｖ％の発酵ビール様発泡性飲料において、ビールらしい飲み応えと酸化劣化臭に対する麦芽比率の影響を調べた。 [Reference example 1]
In a fermented beer-like sparkling beverage with an alcohol concentration of 3 v/v%, the influence of the malt ratio on beer-like drinkability and oxidative deterioration odor was investigated.
アルコール濃度３ｖ／ｖ％の発酵ビール様発泡性飲料において、ビールらしい飲み応えと酸化劣化臭に対する麦芽比率の影響を調べた。 [Reference example 1]
In a fermented beer-like sparkling beverage with an alcohol concentration of 3 v/v%, the influence of the malt ratio on beer-like drinkability and oxidative deterioration odor was investigated.
＜発酵ビール様発泡性飲料の製造＞
発酵原料として麦芽とコーンスターチを用い、ホップを原料として用いて、発酵原料の全量に対する麦芽比率が表１に記載の値となるようにして、常法により発酵ビール様発泡性飲料を製造した。まず、仕込槽に、４０ｋｇの発酵原料、及び１６０Ｌの仕込水を投入し、常法に従って糖化液を製造した。得られた糖化液を、麦汁濾過槽を用いて濾過し、麦汁を得た。得られた麦汁にホップを添加した後、煮沸した。次いで、麦汁を沈降槽に移して沈殿物を分離、除去し、その後、約１０℃に冷却した。冷麦汁を発酵槽に導入し、ビール酵母を接種し、約１０℃で８日間発酵させた。得られた発酵液を貯酒タンクへ移し、貯酒した後、－１℃で保存した。
続いて、得られた貯酒液を珪藻土濾過した。その後、濾液を３５０ｍＬ容缶に充填し、アルコール濃度３ｖ／ｖ％、苦味価１８ＢＵの発酵ビール様発泡性飲料を得た。 <Production of fermented beer-like sparkling beverage>
A fermented beer-like sparkling beverage was produced by a conventional method using malt and cornstarch as fermentation raw materials and hops as a raw material so that the ratio of malt to the total amount of fermentation raw materials was the value shown in Table 1. First, 40 kg of fermentation raw materials and 160 L of charging water were put into a charging tank, and a saccharified liquid was produced according to a conventional method. The obtained saccharified liquid was filtered using a wort filter tank to obtain wort. After adding hops to the resulting wort, it was boiled. Next, the wort was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 10°C. The cold wort was introduced into a fermenter, inoculated with brewer's yeast, and fermented at about 10° C. for 8 days. The obtained fermentation liquid was transferred to a sake storage tank, stored, and then stored at -1°C.
Subsequently, the obtained liquor solution was filtered through diatomaceous earth. Thereafter, the filtrate was filled into a 350 mL can to obtain a fermented beer-like sparkling beverage with an alcohol concentration of 3 v/v% and a bitterness value of 18 BU.
発酵原料として麦芽とコーンスターチを用い、ホップを原料として用いて、発酵原料の全量に対する麦芽比率が表１に記載の値となるようにして、常法により発酵ビール様発泡性飲料を製造した。まず、仕込槽に、４０ｋｇの発酵原料、及び１６０Ｌの仕込水を投入し、常法に従って糖化液を製造した。得られた糖化液を、麦汁濾過槽を用いて濾過し、麦汁を得た。得られた麦汁にホップを添加した後、煮沸した。次いで、麦汁を沈降槽に移して沈殿物を分離、除去し、その後、約１０℃に冷却した。冷麦汁を発酵槽に導入し、ビール酵母を接種し、約１０℃で８日間発酵させた。得られた発酵液を貯酒タンクへ移し、貯酒した後、－１℃で保存した。
続いて、得られた貯酒液を珪藻土濾過した。その後、濾液を３５０ｍＬ容缶に充填し、アルコール濃度３ｖ／ｖ％、苦味価１８ＢＵの発酵ビール様発泡性飲料を得た。 <Production of fermented beer-like sparkling beverage>
A fermented beer-like sparkling beverage was produced by a conventional method using malt and cornstarch as fermentation raw materials and hops as a raw material so that the ratio of malt to the total amount of fermentation raw materials was the value shown in Table 1. First, 40 kg of fermentation raw materials and 160 L of charging water were put into a charging tank, and a saccharified liquid was produced according to a conventional method. The obtained saccharified liquid was filtered using a wort filter tank to obtain wort. After adding hops to the resulting wort, it was boiled. Next, the wort was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 10°C. The cold wort was introduced into a fermenter, inoculated with brewer's yeast, and fermented at about 10° C. for 8 days. The obtained fermentation liquid was transferred to a sake storage tank, stored, and then stored at -1°C.
Subsequently, the obtained liquor solution was filtered through diatomaceous earth. Thereafter, the filtrate was filled into a 350 mL can to obtain a fermented beer-like sparkling beverage with an alcohol concentration of 3 v/v% and a bitterness value of 18 BU.
＜発酵ビール様発泡性飲料のリン酸濃度の測定＞
発酵ビール様発泡性飲料のリン酸濃度は、ｐＨ緩衝化ポストカラム電気伝導度検出法により測定した。具体的には、測定には、有機酸分析システム（島津製作所製）を使用し、カラムにはＲＳｐａｋ ＫＣ８１１（Ｓｈｏｄｅｘ社製）を用い、移動相には５ｍｍｏｌ／Ｌ ｐ－トルエンスルホン酸を用いた。当該システムに、０．４５μｍのフィルターで濾過した測定サンプルを、流速０．８ｍＬ／ｍｉｎで流し、有機酸を分離した。検出器は、電気伝導度検出器（島津製作所製、ＣＤＤ－１０Ａｖｐ）を使用した。定量は、標準品を添加したサンプルにより作成された検量線を用いて行った。 <Measurement of phosphoric acid concentration of fermented beer-like sparkling beverage>
The phosphoric acid concentration of the fermented beer-like sparkling beverage was measured by a pH buffered post-column electrical conductivity detection method. Specifically, for the measurement, an organic acid analysis system (manufactured by Shimadzu Corporation) was used, RSpak KC811 (manufactured by Shodex) was used as a column, and 5 mmol/L p-toluenesulfonic acid was used as a mobile phase. . A measurement sample filtered through a 0.45 μm filter was passed through the system at a flow rate of 0.8 mL/min to separate organic acids. The detector used was an electrical conductivity detector (manufactured by Shimadzu Corporation, CDD-10Avp). Quantification was performed using a calibration curve created using samples to which the standard product had been added.
発酵ビール様発泡性飲料のリン酸濃度は、ｐＨ緩衝化ポストカラム電気伝導度検出法により測定した。具体的には、測定には、有機酸分析システム（島津製作所製）を使用し、カラムにはＲＳｐａｋ ＫＣ８１１（Ｓｈｏｄｅｘ社製）を用い、移動相には５ｍｍｏｌ／Ｌ ｐ－トルエンスルホン酸を用いた。当該システムに、０．４５μｍのフィルターで濾過した測定サンプルを、流速０．８ｍＬ／ｍｉｎで流し、有機酸を分離した。検出器は、電気伝導度検出器（島津製作所製、ＣＤＤ－１０Ａｖｐ）を使用した。定量は、標準品を添加したサンプルにより作成された検量線を用いて行った。 <Measurement of phosphoric acid concentration of fermented beer-like sparkling beverage>
The phosphoric acid concentration of the fermented beer-like sparkling beverage was measured by a pH buffered post-column electrical conductivity detection method. Specifically, for the measurement, an organic acid analysis system (manufactured by Shimadzu Corporation) was used, RSpak KC811 (manufactured by Shodex) was used as a column, and 5 mmol/L p-toluenesulfonic acid was used as a mobile phase. . A measurement sample filtered through a 0.45 μm filter was passed through the system at a flow rate of 0.8 mL/min to separate organic acids. The detector used was an electrical conductivity detector (manufactured by Shimadzu Corporation, CDD-10Avp). Quantification was performed using a calibration curve created using samples to which the standard product had been added.
＜発酵ビール様発泡性飲料のクエン酸換算酸度の測定＞
発酵ビール様発泡性飲料のクエン酸換算酸度は、国税庁所定分析法にて定められた方法により測定した。具体的には、前記に記載の方法で測定した。 <Measurement of citric acid equivalent acidity of fermented beer-like sparkling beverage>
The citric acid equivalent acidity of the fermented beer-like sparkling beverage was measured according to the method specified by the National Tax Agency. Specifically, it was measured by the method described above.
発酵ビール様発泡性飲料のクエン酸換算酸度は、国税庁所定分析法にて定められた方法により測定した。具体的には、前記に記載の方法で測定した。 <Measurement of citric acid equivalent acidity of fermented beer-like sparkling beverage>
The citric acid equivalent acidity of the fermented beer-like sparkling beverage was measured according to the method specified by the National Tax Agency. Specifically, it was measured by the method described above.
＜発酵ビール様発泡性飲料の保存＞
製造した発酵ビール様発泡性飲料は、２５℃で１か月間保存した。 <Storage of fermented beer-like sparkling drinks>
The produced fermented beer-like sparkling beverage was stored at 25°C for one month.
製造した発酵ビール様発泡性飲料は、２５℃で１か月間保存した。 <Storage of fermented beer-like sparkling drinks>
The produced fermented beer-like sparkling beverage was stored at 25°C for one month.
＜官能評価＞
発酵ビール様発泡性飲料のビールらしい飲み応え及び酸化劣化臭について、訓練された識別能力のあるパネル６名により、官能評価を行った。ビールらしい飲み応え及び酸化劣化臭は、下記の基準の通り５段階で評価した。全パネルのスコアの平均値を、評価対象のスコアとした。 <Sensory evaluation>
A sensory evaluation of the beer-like drinkability and oxidative deterioration odor of the fermented beer-like sparkling beverage was conducted by six trained panelists with discernment ability. The beer-like drinkability and oxidative deterioration odor were evaluated on a five-point scale according to the following criteria. The average value of the scores of all panels was used as the score to be evaluated.
発酵ビール様発泡性飲料のビールらしい飲み応え及び酸化劣化臭について、訓練された識別能力のあるパネル６名により、官能評価を行った。ビールらしい飲み応え及び酸化劣化臭は、下記の基準の通り５段階で評価した。全パネルのスコアの平均値を、評価対象のスコアとした。 <Sensory evaluation>
A sensory evaluation of the beer-like drinkability and oxidative deterioration odor of the fermented beer-like sparkling beverage was conducted by six trained panelists with discernment ability. The beer-like drinkability and oxidative deterioration odor were evaluated on a five-point scale according to the following criteria. The average value of the scores of all panels was used as the score to be evaluated.
ビールらしい飲み応えの評価基準
スコア１： とても水っぽい。
スコア２： 水っぽい。
スコア３： やや水っぽい。
スコア４： やや水っぽいが、気にはならない。
スコア５： 普通のビール同等である。 Evaluation criteria for beer-like drinkability Score 1: Very watery.
Score 2: Watery.
Score 3: Slightly watery.
Score 4: It's a little watery, but it doesn't bother me.
Score 5: Equivalent to normal beer.
スコア１： とても水っぽい。
スコア２： 水っぽい。
スコア３： やや水っぽい。
スコア４： やや水っぽいが、気にはならない。
スコア５： 普通のビール同等である。 Evaluation criteria for beer-like drinkability Score 1: Very watery.
Score 2: Watery.
Score 3: Slightly watery.
Score 4: It's a little watery, but it doesn't bother me.
Score 5: Equivalent to normal beer.
酸化劣化臭の評価基準
スコア１： 非常に不快である。
スコア２： 不快である。
スコア３： やや不快である。
スコア４： 少し感じられるが、気にはならない。
スコア５： 感じられない。 Evaluation criteria for oxidative deterioration odor: Score 1: Very unpleasant.
Score 2: Unpleasant.
Score 3: Slightly uncomfortable.
Score 4: I can feel it a little, but it doesn't bother me.
Score 5: Not felt.
スコア１： 非常に不快である。
スコア２： 不快である。
スコア３： やや不快である。
スコア４： 少し感じられるが、気にはならない。
スコア５： 感じられない。 Evaluation criteria for oxidative deterioration odor: Score 1: Very unpleasant.
Score 2: Unpleasant.
Score 3: Slightly uncomfortable.
Score 4: I can feel it a little, but it doesn't bother me.
Score 5: Not felt.
ビールらしい飲み応えと酸化劣化臭のスコアの平均値を、当該飲料の総合評価のスコアとした。評価結果を、ビール様発泡性飲料のリン酸濃度及びクエン酸換算酸度の測定結果と共に表１に示す。
The average value of the scores for beer-like drinkability and oxidative deterioration odor was used as the overall evaluation score for the beverage. The evaluation results are shown in Table 1 together with the measurement results of the phosphoric acid concentration and citric acid equivalent acidity of the beer-like sparkling beverage.
試験区１と試験区３の発酵ビール様発泡性飲料に示すように、保存前の発酵ビール様発泡性飲料は、酸化劣化臭がほとんどしないのに対して、２５℃、１か月間の保存後には酸化劣化臭がかなり強くなることが確認された。また、試験区２～５の発酵ビール様発泡性飲料評価から、麦芽比率が高くなるほど、ビールらしい飲み応えが高くなるが、酸化劣化臭も強くなる傾向が観察された。これらの結果から、低アルコールによるビールらしい飲み応えの低下には、麦芽比率を増大させることにより解決できるものの、酸化劣化臭の増大も招いてしまうことが確認された。
As shown in the fermented beer-like sparkling beverages in Test Groups 1 and 3, the fermented beer-like sparkling beverages before storage had almost no oxidative deterioration odor, but after storage at 25°C for one month, It was confirmed that the odor of oxidative deterioration became considerably stronger. Furthermore, from the evaluation of fermented beer-like sparkling beverages in Test Groups 2 to 5, it was observed that the higher the malt ratio, the more beer-like drinking sensation, but the stronger the oxidative deterioration odor. From these results, it was confirmed that although the decrease in beer-like drinkability due to low alcohol content can be resolved by increasing the malt ratio, it also causes an increase in oxidative deterioration odor.
［実施例１］
参考例１の試験区１の発酵ビール様発泡性飲料（麦芽比率７０％、アルコール濃度３ｖ／ｖ％、苦味価１８ＢＵ）に、表２及び３に記載の濃度となるようにリン酸を添加して発酵ビール様発泡性飲料を製造した。得られた発酵ビール様発泡性飲料を２５℃で１か月間保存し、参考例１と同様にして、官能評価を行った。結果を表２及び３に示す。 [Example 1]
Phosphoric acid was added to the fermented beer-like sparkling beverage of Test Group 1 of Reference Example 1 (malt ratio 70%, alcohol concentration 3 v/v %, bitterness value 18 BU) to the concentrations listed in Tables 2 and 3. A fermented beer-like sparkling beverage was produced. The obtained fermented beer-like sparkling beverage was stored at 25° C. for one month, and sensory evaluation was performed in the same manner as in Reference Example 1. The results are shown in Tables 2 and 3.
参考例１の試験区１の発酵ビール様発泡性飲料（麦芽比率７０％、アルコール濃度３ｖ／ｖ％、苦味価１８ＢＵ）に、表２及び３に記載の濃度となるようにリン酸を添加して発酵ビール様発泡性飲料を製造した。得られた発酵ビール様発泡性飲料を２５℃で１か月間保存し、参考例１と同様にして、官能評価を行った。結果を表２及び３に示す。 [Example 1]
Phosphoric acid was added to the fermented beer-like sparkling beverage of Test Group 1 of Reference Example 1 (malt ratio 70%, alcohol concentration 3 v/v %, bitterness value 18 BU) to the concentrations listed in Tables 2 and 3. A fermented beer-like sparkling beverage was produced. The obtained fermented beer-like sparkling beverage was stored at 25° C. for one month, and sensory evaluation was performed in the same manner as in Reference Example 1. The results are shown in Tables 2 and 3.
表２及び３に示すように、リン酸濃度が増加するにつれて、一定濃度までは、ビールらしい飲み応えのスコアが上昇した。４８０ｐｐｍ以上では酸味が目立ち、ビールらしい飲み応えのスコアが低下する傾向が観察された。また、リン酸濃度が増加するにつれて、酸化劣化臭のスコアが上昇した。総合評価としては、リン酸濃度が２８０～４８０ｐｐｍ程度の場合に、飲み応えと酸化劣化臭のスコアが同時に向上する効果を観察できた。これらの結果から、リン酸濃度が２８０～４８０ｐｐｍ程度の場合に、低アルコールの発酵ビール様発泡性飲料において、ビールらしい飲み応えや酸化劣化臭を改善する効果を得られることが明らかとなった。
As shown in Tables 2 and 3, as the phosphoric acid concentration increased, the beer-like drinkability score increased up to a certain concentration. At 480 ppm or higher, sourness became noticeable, and a tendency for the beer-like drinkability score to decrease was observed. Furthermore, as the phosphoric acid concentration increased, the score of oxidative deterioration odor increased. As a comprehensive evaluation, it was observed that when the phosphoric acid concentration was about 280 to 480 ppm, the drinkability and oxidative deterioration odor scores were improved at the same time. These results revealed that when the phosphoric acid concentration is about 280 to 480 ppm, it is possible to obtain the effect of improving beer-like drinkability and oxidative deterioration odor in a low-alcohol fermented beer-like sparkling beverage.
［実施例２］
参考例１の試験区１の発酵ビール様発泡性飲料（麦芽比率７０％、アルコール濃度３ｖ／ｖ％、苦味価１８ＢＵ）に、表４に記載の濃度となるようにリン酸及び乳酸を添加して発酵ビール様発泡性飲料を製造した。なお、試験区１５及び１７はリン酸を添加し、試験区１６及び１８は乳酸を添加した。また、試験区１５及び１６と試験区１７及び１８とは、それぞれ、クエン酸換算でリン酸と乳酸の合計量が同等になるように添加量を調整した。得られた発酵ビール様発泡性飲料を、２５℃で１か月間保存し、参考例１と同様にして官能評価を行った。結果を表４に示す。 [Example 2]
Phosphoric acid and lactic acid were added to the fermented beer-like sparkling beverage of Test Group 1 of Reference Example 1 (malt ratio 70%, alcohol concentration 3v/v%, bitterness value 18BU) to the concentrations listed in Table 4. A fermented beer-like sparkling beverage was produced. In addition, phosphoric acid was added to Test Groups 15 and 17, and lactic acid was added to Test Groups 16 and 18. In addition, the amounts added in Test Groups 15 and 16 and Test Groups 17 and 18 were adjusted so that the total amounts of phosphoric acid and lactic acid were equivalent in terms of citric acid. The obtained fermented beer-like sparkling beverage was stored at 25° C. for one month, and sensory evaluation was performed in the same manner as in Reference Example 1. The results are shown in Table 4.
参考例１の試験区１の発酵ビール様発泡性飲料（麦芽比率７０％、アルコール濃度３ｖ／ｖ％、苦味価１８ＢＵ）に、表４に記載の濃度となるようにリン酸及び乳酸を添加して発酵ビール様発泡性飲料を製造した。なお、試験区１５及び１７はリン酸を添加し、試験区１６及び１８は乳酸を添加した。また、試験区１５及び１６と試験区１７及び１８とは、それぞれ、クエン酸換算でリン酸と乳酸の合計量が同等になるように添加量を調整した。得られた発酵ビール様発泡性飲料を、２５℃で１か月間保存し、参考例１と同様にして官能評価を行った。結果を表４に示す。 [Example 2]
Phosphoric acid and lactic acid were added to the fermented beer-like sparkling beverage of Test Group 1 of Reference Example 1 (malt ratio 70%, alcohol concentration 3v/v%, bitterness value 18BU) to the concentrations listed in Table 4. A fermented beer-like sparkling beverage was produced. In addition, phosphoric acid was added to Test Groups 15 and 17, and lactic acid was added to Test Groups 16 and 18. In addition, the amounts added in Test Groups 15 and 16 and Test Groups 17 and 18 were adjusted so that the total amounts of phosphoric acid and lactic acid were equivalent in terms of citric acid. The obtained fermented beer-like sparkling beverage was stored at 25° C. for one month, and sensory evaluation was performed in the same manner as in Reference Example 1. The results are shown in Table 4.
表４に示す通り、乳酸濃度を増加させた場合でも、ビールらしい飲み応えは改善された。また、試験区１７及び１８に示すように、リン酸と同様に乳酸でも、添加量が多すぎる場合には酸味が目立ち、ビールらしい飲み応えのスコアが、適正添加量時に比べて低下する傾向が観察された。一方で、酸化劣化臭については、試験区１６と１８では、試験区１４に比べて若干の改善はみられるものの、リン酸のような高い酸化劣化臭マスキング効果は観察されなかった。これらの結果から、低アルコールの発酵ビール様発泡性飲料においては、リン酸濃度を高めることにより、乳酸では得られない高い酸化劣化臭マスキング効果が得られることが明らかとなった。
As shown in Table 4, even when the lactic acid concentration was increased, the beer-like drinkability was improved. In addition, as shown in Test Groups 17 and 18, like with phosphoric acid, when the amount of lactic acid added is too large, the sourness becomes noticeable, and the score for beer-like drinkability tends to decrease compared to when the amount added is appropriate. observed. On the other hand, regarding oxidative deterioration odor, test plots 16 and 18 showed some improvement compared to test plot 14, but no high oxidation deterioration odor masking effect like phosphoric acid was observed. These results revealed that in low-alcohol fermented beer-like sparkling beverages, by increasing the phosphoric acid concentration, a high oxidative deterioration odor masking effect that cannot be obtained with lactic acid can be obtained.
［実施例３］
参考例１の試験区１の発酵ビール様発泡性飲料（麦芽比率７０％、アルコール濃度３ｖ／ｖ％、苦味価１８ＢＵ）に、表５及び６に記載の苦味価及びリン酸濃度となるように、イソ化ホップエキス及びリン酸をそれぞれ添加して発酵ビール様発泡性飲料を製造した。得られた発酵ビール様発泡性飲料を、２５℃で１か月間保存し、参考例１と同様にして官能評価を行った。結果を表５及び６に示す。 [Example 3]
The fermented beer-like sparkling beverage of Test Group 1 of Reference Example 1 (malt ratio 70%, alcohol concentration 3v/v%, bitterness value 18BU) was added so that the bitterness value and phosphoric acid concentration as shown in Tables 5 and 6 were obtained. A fermented beer-like sparkling beverage was produced by adding , isoformed hop extract, and phosphoric acid, respectively. The obtained fermented beer-like sparkling beverage was stored at 25° C. for one month, and sensory evaluation was performed in the same manner as in Reference Example 1. The results are shown in Tables 5 and 6.
参考例１の試験区１の発酵ビール様発泡性飲料（麦芽比率７０％、アルコール濃度３ｖ／ｖ％、苦味価１８ＢＵ）に、表５及び６に記載の苦味価及びリン酸濃度となるように、イソ化ホップエキス及びリン酸をそれぞれ添加して発酵ビール様発泡性飲料を製造した。得られた発酵ビール様発泡性飲料を、２５℃で１か月間保存し、参考例１と同様にして官能評価を行った。結果を表５及び６に示す。 [Example 3]
The fermented beer-like sparkling beverage of Test Group 1 of Reference Example 1 (malt ratio 70%, alcohol concentration 3v/v%, bitterness value 18BU) was added so that the bitterness value and phosphoric acid concentration as shown in Tables 5 and 6 were obtained. A fermented beer-like sparkling beverage was produced by adding , isoformed hop extract, and phosphoric acid, respectively. The obtained fermented beer-like sparkling beverage was stored at 25° C. for one month, and sensory evaluation was performed in the same manner as in Reference Example 1. The results are shown in Tables 5 and 6.
表５及び６に示すように、苦味価が１２ＢＵや２４ＢＵの発酵ビール様発泡性飲料でも、１８ＢＵの発酵ビール様発泡性飲料に比べて総合評価でやや劣るものの、リン酸を添加することによって、ビールらしい飲み応えや酸化劣化臭の改善効果を得ることができた。
As shown in Tables 5 and 6, fermented beer-like sparkling beverages with a bitterness value of 12BU or 24BU are slightly inferior in overall evaluation compared to fermented beer-like sparkling beverages with a bitterness value of 18BU, but by adding phosphoric acid, We were able to obtain a beer-like drinking experience and an improvement effect on oxidative deterioration odor.
Claims (7)
- アルコール濃度が１～４ｖ／ｖ％であり、リン酸濃度が２８０～５００質量ｐｐｍである、発酵ビール様発泡性飲料。 A fermented beer-like sparkling beverage having an alcohol concentration of 1 to 4 v/v% and a phosphoric acid concentration of 280 to 500 ppm by mass.
- リン酸濃度が３３０～４８０質量ｐｐｍである、請求項１に記載の発酵ビール様発泡性飲料。 The fermented beer-like sparkling beverage according to claim 1, wherein the phosphoric acid concentration is 330 to 480 ppm by mass.
- 発酵原料に占める麦芽比率が１０ｗ／ｗ％以上である、請求項１又は２に記載の発酵ビール様発泡性飲料。 The fermented beer-like sparkling beverage according to claim 1 or 2, wherein the malt ratio in the fermented raw material is 10 w/w% or more.
- クエン酸に換算した酸度が０．１０～０．２０ｇ／１００ｍＬである、請求項１～３のいずれか一項に記載の発酵ビール様発泡性飲料。 The fermented beer-like sparkling beverage according to any one of claims 1 to 3, which has an acidity calculated as citric acid of 0.10 to 0.20 g/100 mL.
- 苦味価が８～３０ＢＵである、請求項１～４のいずれか一項に記載の発酵ビール様発泡性飲料。 The fermented beer-like sparkling beverage according to any one of claims 1 to 4, which has a bitterness value of 8 to 30 BU.
- アルコール濃度が１～４ｖ／ｖ％になるように調整し、
リン酸濃度が２８０～５００質量ｐｐｍとなるように、リン酸を添加して調整する、発酵ビール様発泡性飲料の製造方法。 Adjust the alcohol concentration to 1 to 4 v/v%,
A method for producing a fermented beer-like sparkling beverage, which comprises adding phosphoric acid to adjust the phosphoric acid concentration to 280 to 500 ppm by mass. - アルコール濃度が１～４ｖ／ｖ％である発酵ビール様発泡性飲料の酸化劣化臭をマスキングして香味を改善する方法であって、
飲料のリン酸濃度を、２８０～５００質量ｐｐｍに調整する、発酵ビール様発泡性飲料の香味改善方法。 A method for improving the flavor of a fermented beer-like sparkling beverage with an alcohol concentration of 1 to 4 v/v% by masking the oxidative deterioration odor, the method comprising:
A method for improving the flavor of a fermented beer-like sparkling beverage, which comprises adjusting the phosphoric acid concentration of the beverage to 280 to 500 mass ppm.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2022-037897 | 2022-03-11 | ||
| JP2022037897A JP2023132525A (en) | 2022-03-11 | 2022-03-11 | Fermentation beer-like sparkling drink, and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2023171157A1 true WO2023171157A1 (en) | 2023-09-14 |
Family
ID=87936706
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2023/002020 WO2023171157A1 (en) | 2022-03-11 | 2023-01-24 | Fermented beer-like effervescent beverage and method for manufacturing same |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2023132525A (en) |
| WO (1) | WO2023171157A1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016035764A1 (en) * | 2014-09-01 | 2016-03-10 | サントリーホールディングス株式会社 | Beer-flavor alcoholic beverage |
| WO2016035763A1 (en) * | 2014-09-01 | 2016-03-10 | サントリーホールディングス株式会社 | Beer-flavor alcoholic beverage |
| JP2019110787A (en) * | 2017-12-21 | 2019-07-11 | キリン株式会社 | Beer-taste beverage with reduced oxidation odor due to trans-2-nonenal and the like |
| WO2019193675A1 (en) * | 2018-04-04 | 2019-10-10 | サントリーホールディングス株式会社 | Beer-taste beverage with suppressed flavor degradation |
| WO2019193676A1 (en) * | 2018-04-04 | 2019-10-10 | サントリーホールディングス株式会社 | Beer-taste beverage with suppressed flavor degradation, and production method thereof |
-
2022
- 2022-03-11 JP JP2022037897A patent/JP2023132525A/en active Pending
-
2023
- 2023-01-24 WO PCT/JP2023/002020 patent/WO2023171157A1/en unknown
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016035764A1 (en) * | 2014-09-01 | 2016-03-10 | サントリーホールディングス株式会社 | Beer-flavor alcoholic beverage |
| WO2016035763A1 (en) * | 2014-09-01 | 2016-03-10 | サントリーホールディングス株式会社 | Beer-flavor alcoholic beverage |
| JP2019110787A (en) * | 2017-12-21 | 2019-07-11 | キリン株式会社 | Beer-taste beverage with reduced oxidation odor due to trans-2-nonenal and the like |
| WO2019193675A1 (en) * | 2018-04-04 | 2019-10-10 | サントリーホールディングス株式会社 | Beer-taste beverage with suppressed flavor degradation |
| WO2019193676A1 (en) * | 2018-04-04 | 2019-10-10 | サントリーホールディングス株式会社 | Beer-taste beverage with suppressed flavor degradation, and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| YAMAZAKI HIROYASU, SAYAKA NAKAHIRA, MARIKO MICHIMOTO, TAKAKO YAMAGUCHI : "Study on the lonic Components in Foodstuff (I): Effect of Phosphoric Anion on the Taste of Beer ", JAPANESE JOURNAL OF FOOD CHEMISTRY AND SAFETY, vol. 4, no. 1, 25 August 1997 (1997-08-25), pages 33 - 36, XP093091651, DOI: 10.18891/jjfcs.4.1_33 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2023132525A (en) | 2023-09-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP7221921B2 (en) | unsweetened beverages | |
| JP6294660B2 (en) | Fermented malt beverage | |
| CN113811193A (en) | Beer-flavored beverage | |
| JP6329759B2 (en) | Beer-taste beverage and method for producing the same | |
| JP6282463B2 (en) | Fermented malt beverage | |
| JP2017012092A (en) | Malt fermented beverage | |
| JP2017046627A (en) | Fermented malt beverage | |
| JP6309181B1 (en) | Beer-like alcoholic beverage | |
| JP7049821B2 (en) | Method for manufacturing beer-like fermented malt beverage and method for improving foam retention of beer-like fermented malt beverage | |
| JP5855579B2 (en) | Process for producing beer-like sparkling fermented beverages with high pyruvic acid content | |
| WO2021070930A1 (en) | Fermented malt beverage having beer taste | |
| WO2021153625A1 (en) | Fermented malt beverage having beer taste | |
| WO2023171157A1 (en) | Fermented beer-like effervescent beverage and method for manufacturing same | |
| JP7245187B2 (en) | Method for producing fermented malt beverage | |
| JP2015123067A (en) | Fermented malt beverage | |
| JP2018099140A (en) | Beer-like beverage | |
| JP7323730B1 (en) | Fermented beer-taste beverage and method for producing the same | |
| JP6278699B2 (en) | Fermented malt beverage | |
| RU2816894C2 (en) | Beer-flavored beverage | |
| JP6867542B2 (en) | Fermented beverages and methods for improving the aftertaste of fermented beverages | |
| EP3604491B1 (en) | Malt beverage having suppressed grain odor | |
| JP6317531B1 (en) | Beer-like beverage | |
| JP2023064993A (en) | Fermentation beer-like sparkling drink, and production method of the same | |
| JP2024084115A (en) | Fermented beer-flavored beverage and its manufacturing method | |
| JP2024523731A (en) | Method for producing malt fermentation liquid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 23766337 Country of ref document: EP Kind code of ref document: A1 |