JP2023029823A - Manufacturing method of bottled beer-like sparkling drink - Google Patents

Abstract

To provide a method for manufacturing a bottled beer-like sparkling drink that spontaneously and speedily forms foam at the time of can opening.SOLUTION: A manufacturing method of bottled beer-like sparkling drink characterized by having a fermentation step of inoculating a fermentation raw material solution with yeast and fermenting it to obtain a fermented liquid, a storage step of transferring the fermented liquid obtained in the fermentation step to a storage tank and storing it for a certain period of time to mature it, after the storage step, a filtering step of filtering the aged fermented liquid, and a filling step of, after the filtering step, filling the filtered fermented liquid into a container having a foaming concave-convex structure on the inner surface and sealing it, wherein the storage period in the liquor storage step is 50 days or less.SELECTED DRAWING: None

Description

There is an application for the application of Article 30, Paragraph 2 of the Patent Act. January 6, 2021 “Asahi Breweries, Ltd. 2021 Business Policy Briefing” 2. March 30, 3rd year of Reiwa “Asahi Breweries Co., Ltd. Super Dry Raw Mug Can Media Pre-Experience Meeting” 3. April 1, 2021 Sales of the product name “Asahi Super Dry Raw Mug Can”

There is an application for the application of Article 30, Paragraph 2 of the Patent Law 4. Reiwa January 6, 3 Press release on the product name “Asahi Super Dry Raw Mug Can” <https://www. Asahibeer. co. jp/news/2021/0106_1. html> 5. April 8, 2020 Press release on the product name “Asahi Super Dry Raw Mug Can” <https://www. Asahibeer. co. jp/news/2021/0408. html>

Patent Law Article 30, Paragraph 2 application has been filed 6. April 21, 2020 Press release on the product name “Asahi Super Dry Raw Mug Can” <https://www. Asahibeer. co. jp/news/2021/0421_1. html>7. May 7, 2020 Press release on the product name “Asahi Super Dry Raw Mug Can” <https://www. Asahibeer. co. jp/news/2021/0507. html>

There is an application for the application of Article 30, Paragraph 2 of the Patent Law 8. May 21, 2020 Press release on the product name “Asahi Super Dry Raw Mug Can” <https://www. Asahibeer. co. jp/news/2021/0521. html>9. Reiwa July 20, 3 Press release on the product name “Asahi Super Dry Raw Mug Can” <https://www. Asahibeer. co. jp/news/2021/0720. html>

Application for application of Article 30, Paragraph 2 of the Patent Act 10. Reiwa April 29, 3rd year TV Tokyo “The Cambrian Palace Begins a New Era! Approaching Asahi Beer’s Strategy” 11. Reiwa March 30, 3 TBS TV “Gogosuma ~ GOGO! Smile!” 12. February 24, 2021, Nikkei Design March 2021, pp. 31-33 “Special Feature-Branding to Win Against the Corona Crisis-[Case 4 Keyword “New Experience” to Increase the Value of Signboard Products”]-Asahi Beer/Asahi Supermarket Dry canned raw mugs – a hot topic even before the release! A new experience of bubbles created by throwing away preconceived notions

Application for application of Article 30, Paragraph 2 of the Patent Law has been filed 13. March 4, 2021 Nikkei Trendy April 2021 Issue Page 125 “TRENDY WHAT’S NEW-Hit Alert-[Beverage]-Asahi Beer “Asahi Super Dry Raw Mug Can”-When the lid is opened, bubbles are naturally generated. 14. A new experience of foam created by throwing away preconceived notions. June 21, 2021 Nikkei Ryutsu MJ (Ryutsu Shimbun) Page 14 “Hit product ranking Ask the developer ▲ 2 ▼ Asahi Beer “Super Dry Raw mug can””

Application for application of Article 30, Paragraph 2 of the Patent Law has been filed 15. August 5, 3rd year of Reiwa Nihon Keizai Shimbun morning edition page 12 “Next story Asahi, adversity is a chance 10 years buried raw mug cans Reproduction of “foam” of beer drunk at stores Sold out nationwide Opportunity loss” 16. August 30, 2021 Nikkei Cross Trend [67th Secret of “Sticking” Presentation] “Materials of Asahi “Raw mug can” Video that conveys raw voices of consumers is the key”, <https://xtrend. nikkei. com/atcl/contents/18/00112/00071/>

TECHNICAL FIELD The present invention relates to a method for producing a packaged beer-like effervescent beverage that spontaneously foams when the can is opened and maintains the foamability.

One of the commercial values of beer-like effervescent beverages is the formation of white, creamy foam during drinking. A container-packed beer-like effervescent beverage that is filled in a can or a bottle usually foams when poured into another container such as a glass or mug for drinking, forming a foam layer. Also, after pouring into the separate container, ultrasonic vibration is applied to form finer foam.

In beer-like sparkling beverages, longer retention of the formed foam is also often a desirable product quality. Foam plays a role in preventing quality deterioration of beer-like sparkling beverages. Various methods have been disclosed to improve the foam retention of beer-like sparkling beverages.

For example, in Patent Document 1, by adding a protein hydrolyzate obtained by treating a plant protein with protease and fermenting it, it foams and retains the high-molecular peptide that is a foam retention component, and improves the foam retention of the product. It is disclosed that a beer-like sparkling beverage with good flavor can be produced.
In addition, Patent Document 2 describes a low-fermented beer-like effervescent beverage in which both an alginic acid ester as a foaming agent and a collagen peptide as a foam retention component are blended and poured into a separate container such as a glass. It is disclosed that both the foam texture and foam retention can be improved when
Patent Document 3 discloses that soybean polysaccharides, gum arabic, gellan gum, xanthan gum, and guar gum can be used as foaming agents and foam stabilizers (foam retention improvers) for sparkling beverages. discloses that soy saponins can be used as foaming agents and foam stabilizers in sparkling beverages.

On the other hand, canned beer or the like may be drunk directly instead of being poured into another container. Even in such cases, it would be desirable if, upon opening, the foam spontaneously formed as if the beverage had been poured into another container. In order to meet such a demand, there is known a technique for improving the foamability of a beverage can filled with a sparkling beverage by devising the structure of the inner surface of the container.

For example, Patent Literature 5 discloses a beverage can formed by forming a metal plate into a can body, the can body having a predetermined surface roughness on the inner bottom surface thereof. ing.
Further, Patent Document 6 discloses that, in an organic resin coating layer formed on the inner surface of a can, concave portions formed by detachment of predetermined high-melting-point large-diameter particles and/or convex portions formed by residual large-diameter particles, and A can for effervescent beverages is disclosed in which recesses are formed by detaching particles having a small melting point.
Patent Literature 7 discloses a foamable liquid container characterized in that a concave portion having a substantially V-shaped cross section is formed on the inner surface.
Patent Document 8 discloses a can lid for a beverage can filled with a CO ₂ -containing beverage, in which an organic resin coating is laminated on the flat inner surface of the can lid body, and the inner surface of the organic resin coating A can lid is disclosed which is characterized by the formation of a concave or convex or concave and convex portion.
In Patent Document 9, a beverage can with further improved foamability is provided with a plurality of caldera-like structures having an average diameter of 10 to 60 μm on the inner surface of the body at 7 to 30 per 1 mm ² . A sparkling beverage can is disclosed.

JP 2013-135662 A Japanese Patent Application Laid-Open No. 2020-187 JP 2007-181427 A Japanese Patent Application Laid-Open No. 2006-314282 Japanese Patent Application Laid-Open No. 2001-180671 JP-A-2007-8493 JP-A-5-97149 Japanese Patent Application Laid-Open No. 2004-123208 Japanese Patent Application Laid-Open No. 2021-80014

An object of the present invention is to provide a method for producing a packaged beer-like effervescent beverage in which bubbles are spontaneously and rapidly formed when the can is opened.

The present inventors have found that in the production of bottled beer-like sparkling beverages, by providing an uneven structure on the inner surface of the container to be filled, the foam spontaneously foams when the can is opened, and the foamability is maintained. I found out. Furthermore, the present inventors have found that a shorter storage period results in faster foam formation when the can is opened than a longer storage period, and have completed the present invention.

The inventions according to the present invention are the following [1] to [7].
[1] A fermentation step of obtaining a fermented liquid by inoculating yeast into the fermentation raw material liquid and fermenting it,
A liquor storage step of transferring the fermented liquid obtained in the fermentation step to a liquor storage tank and storing it for a certain period of time to mature;
After the liquor storage step, a filtering step of filtering the aged fermented liquid;
After the filtering step, a filling step of filling the filtered fermented liquid into a container having a foaming uneven structure on the inner surface and sealing it;
has
A method for producing a bottled beer-like sparkling beverage, wherein the storage period in the liquor storage step is 50 days or less.
[2] The method for producing a packaged beer-like sparkling beverage according to [1], wherein the storage period is 7 to 45 days.
[3] The bottled beer-like effervescence of [1] or [2], wherein the fermentation raw material liquid is a saccharified liquid of a fermentation raw material containing malt, and the malt ratio in the fermentation raw material is 10% by mass or more. Beverage production method.
[4] The method for producing a container-packed beer-like sparkling beverage according to any one of [1] to [3], wherein the container-packed beer-like sparkling beverage having an alcohol concentration of 0.5 to 8.0 g/100 mL is produced. .
[5] The container-packed beer-like effervescent beverage according to any one of [1] to [4], wherein the container is a metal container in which an area of 30% or more of the top surface of the container is open when the container is opened. manufacturing method.
[6] The packaged beer-like sparkling beverage according to any one of [1] to [5] above has a cover time of 5 seconds or less after being stored at 4°C for 24 hours. A method for producing an effervescent beverage.
[7] A packaged beer-like sparkling beverage filled in a metal container,
The metal container is provided with a foaming uneven structure on the inner surface, and is a container in which an area of 30% or more of the area of the top surface of the container is opened when unsealed,
A packaged beer-like effervescent beverage having a cover time of 5 seconds or less after being stored at 4°C for 24 hours.

According to the present invention, a bottled beer-like foaming property is obtained in which fine white foam is spontaneously and rapidly formed when the can is opened without being transferred to a cup or subjected to ultrasonic vibration, and the foaming property is maintained. Beverages can be produced.

In the present invention and the specification of the present application, "beer-like sparkling beverage" means a beverage having "beer-likeness" among beverages containing carbon dioxide gas. “Beer-likeness” means a flavor reminiscent of beer in terms of flavor, regardless of the product name or label. In other words, a “beer-like sparkling beverage” is defined as having a flavor, taste and texture equal to or similar to that of beer and having a high stopping power, regardless of alcohol content, whether or not malt and hops are used, and whether or not it is fermented. It means a fizzy drink that has a feeling of thirst and drinkability (the property of being able to drink many cups without getting tired of it).

In the present invention and the specification of the present application, the term "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, multiple single fermentation, or multiple parallel fermentation. The saccharification step of decomposing the starch contained in the raw material into 1 to 3 sugars and the fermentation step of producing alcohol from the sugars with yeast are preferably performed separately.

As a container-packed beer-like sparkling beverage produced by the method for producing a container-packed beer-like sparkling beverage according to the present invention (hereinafter sometimes simply referred to as "a container-packed beer-like sparkling beverage according to the present invention"), Specifically, among beer, low-malt beer, low-alcohol beer-like sparkling beverages, non-alcoholic beer, and the like, beverages produced through a fermentation process can be mentioned. In addition, liqueurs obtained by mixing a beverage produced through a fermentation process with an alcohol-containing distillate may be used.

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

The method for producing a container-packed beer-like sparkling beverage according to the present invention comprises a fermentation step of obtaining a fermented liquid by inoculating and fermenting a fermentation raw material liquid with yeast, and transferring the fermented liquid obtained in the fermentation step to a storage tank. a storage step of storing and maturing for a certain period of time; a filtration step of filtering the fermented liquid after the aging after the storage step; and a filling step of filling and sealing the container in which the liquor is stored, and the storage period in the storing step is 50 days or less. By filling and sealing a container having a foaming concave-convex structure on the inner surface, bubbles are formed spontaneously when the can is opened, and the foaming property is maintained. Also, by setting the storage period (hereinafter sometimes referred to as "storage period") in the liquor storage process to within 50 days, bubbles are formed more quickly when the can is opened.

(Container with a foaming concave-convex structure on the inner surface)
The container used in the present invention is not particularly limited as long as it is provided with a foaming concavo-convex structure on the inner surface. The “foaming concave-convex structure” is a concave-convex structure having a function of improving the foamability (effervescence) of a beverage. The foaming concavo-convex structure of the container used in the present invention is not particularly limited as long as it is a concavo-convex structure that improves the foamability of the beverage compared to a flat structure. For example, the container may have only concave portions on the inner surface, the container may have only convex portions on the inner surface, or the container may have both concave portions and convex portions. As the "container provided with a foaming concave-convex structure on the inner surface" used in the present invention, for example, the containers described in Patent Documents 5 to 9 can be used.

The term “recess” refers to a structure with a depth of 1 μm or more, and the term “projection” refers to a structure with a height of 1 μm or more. Each recess is generally circular. The uneven structure of the inner surface of the container can be measured, for example, by image analysis of a laser microscope photograph of the inner surface of the container.

The container used in the present invention is made of metal and has a cylindrical body, a lower surface (bottom surface), and an upper surface (can lid top surface), and the body has a foaming uneven structure. is preferably provided. Among them, as the foaming uneven structure, it is preferable to include 5000 to 25000 recesses with a diameter of 0.5 μm or more and 20 μm or less per 1 mm ² on the inner surface ^of the body, and 1 mm 2 of recesses with a diameter of 0.5 μm or more and less than 5 μm. More preferably, it contains 5,000 to 20,000 recesses per 1 mm ² and 200 to 2,000 recesses with a diameter of 5 μm or more and 20 μm or less. A container having such a foamable uneven structure can be realized, for example, by providing a resin layer having unevenness on the inner surface of a metal container. As the metal container, it is possible to use drinking cans such as aluminum cans and steel cans, which are widely used for filling fizzy beverages. For example, when manufacturing the container, the inner surface of the metal container is coated with a resin composition containing wax particles and baked. A component that volatilizes during baking is used as the wax particles. As a result, the wax particles are detached during baking, and an uneven structure is formed in the resin layer.

The container used in the present invention is preferably a metal container in which 30% or more of the area of the top surface of the container is open when unsealed. For example, in the case of a can, it is preferable to use a so-called full-open can, in which 30% or more of the area of the top surface of the can lid is opened when the lid is opened. The area to be opened is preferably 50% or more of the area of the top surface of the container, more preferably 90% or more, and still more preferably the entire top surface of the container.

Unlike ordinary containers, full-open cans allow the user to visually perceive foaming, and thus can remind the user of beer poured into a mug. In addition, since the amount of liquid flowing into the mouth at the same angle is greater than that of a normal container, the user can enjoy foam and liquid at once.

The full-open cans used in the present invention include those having a circular top surface of the can lid and having a score (notch) processed along the entire periphery thereof. By the scoring process, the entire top surface of the can lid is detached from the can body, and the can is opened. On the other hand, the top surface of the can lid does not necessarily need to be completely detached, and the container may have a configuration in which a portion of the top surface of the can lid remains on the can body even after the can is opened.

The capacity of the container used in the present invention (the amount filled with the beverage) is not particularly limited, and is, for example, 135-1000 mL, preferably 320-500 mL. Further, when the top surface of the container is circular, the diameter of the container is not particularly limited, but is, for example, 200 to 211 diameters, preferably 202 to 206 diameters (JIS Z 1571:2016).

(Liquor storage period)
The storage process is also called a post-fermentation process, and is a process in which the fermented liquid obtained after the fermentation process (pre-fermentation) is transferred to a storage tank and stored under low-temperature conditions for maturation. The yeast digests the fermentable sugars remaining in the fermentation liquid, and post-fermentation proceeds. Post-fermentation reduces unpleasant odor-causing substances such as acetaldehyde and hydrogen sulfide generated in pre-fermentation and matures the flavor. In addition, the post-fermentation liquid (liquid storage) is clarified by aggregation and precipitation of macromolecules such as proteins and polyphenols. However, if the storage period is too long, the decomposition of foam protein by the remaining yeast and self-digestion of the yeast will proceed, resulting in a decrease in foam retention and deterioration of flavor. To avoid these deteriorations, the yeast that precipitates with other macromolecules is removed periodically during the storage period. The storage period varies depending on the type of beer-like sparkling beverage, the type of yeast, desired product quality, and the like. When the storage tank is large, for example, when using a storage tank with a capacity of 50 kL or more, the storage period should be at least one month in order to sufficiently reduce the unpleasant odor-causing substances and turbidity-causing substances from the semi-finished product in the tank. is necessary.

As the storage period becomes longer, the foamability of the produced bottled beer-like effervescent beverage decreases. Therefore, in the method for producing a bottled beer-like sparkling beverage according to the present invention, the storage period is set to 50 days or less, preferably 45 days or less, more preferably 30 days, and even more preferably 25 days or less. A storage period of 7 days or more is preferable because the flavor is sufficiently stabilized and clarified. The reason why the foaming property decreases as the storage period becomes longer is not clear, but the protease in the stored liquid progresses to decompose the protein and the peptide content increases, resulting in a foaming uneven structure on the inner wall of the container when the bottle is opened. It is presumed that this is because foaming from is inhibited.

The bottled beer-like sparkling beverage according to the present invention may be an alcoholic beverage, or may be a so-called non-alcoholic beverage or low-alcoholic beverage having an alcohol content of less than 1% by volume. Although the alcohol concentration of the bottled beer-like sparkling beverage according to the present invention is not particularly limited, it is preferably 0.5 to 8.0 g/100 mL.

In the method for producing a bottled beer-like sparkling beverage according to the present invention, malt may or may not be used as the raw material for fermentation. When malt is used, the ratio of malt in the raw material for fermentation is preferably 10% by mass or more, more preferably 30% by mass or more, and even more preferably 50% by mass or more. The lower the ratio of malt in the fermentation raw material, the better the foamability of the container-packed beer-like sparkling beverage according to the present invention upon opening. It is not clear why the lower the malt ratio, the more the foamability at the time of opening is improved, but it is presumed that the content of various components such as proteins derived from malt is reduced.

In Japan, the liquor tax law restricts the raw materials that can be used in beer and low-malt beer and the timing of their use. For example, enzymatic agents such as protease are permitted to be used only in the brewing process, and addition of foaming agents and adjustment of carbon dioxide pressure are not permitted during the fermentation process or the sake storage process. By using the method for producing a container-packed beer-like sparkling beverage according to the present invention, even if the malt ratio is high, the foamability can be improved without using a foaming agent or adjusting the carbon dioxide pressure. A good bottled beer-like sparkling beverage can be produced.

The total nitrogen concentration of the container-packed beer-like sparkling beverage according to the present invention is, for example, 10 to 200 (mg/100 mL), preferably 15 to 100 (mg/100 mL), more preferably 20 to 80 (mg/100 mL), More preferably 25 to 60 (mg/100 mL). The total nitrogen concentration can be measured by the method specified in "Beer Brewers Association Analysis Method 8.9".
The total polyphenols of the container-packed beer-like sparkling beverage according to the present invention are, for example, 10 to 300 (mg/L), preferably 30 to 250 (mg/L), more preferably 100 to 230, still more preferably 130 to 200. (mg/L. Total polyphenols can be measured by the method specified in "Beer Brewers Association Analysis Method 8.19".

In the method for producing a bottled beer-like sparkling beverage according to the present invention, hops may or may not be used as raw materials. By using hops, a bottled beer-like sparkling beverage containing iso-α-acid can be produced. The bitterness value of the bottled beer-like sparkling beverage according to the present invention is not particularly limited, and is preferably 8 BU or more, more preferably 8 BU or more and 30 BU or less. When hops are not used as a raw material, the bitterness value of the bottled beer-like sparkling beverage according to the present invention is preferably 0.5 BU or less.

In the present invention and the specification of the present application, unless otherwise specified, "hops" include raw hops, dried hops, hop pellets, etc., as well as hop processed products. Processed hop products include, for example, processed hop products containing components obtained by isolating bitter components in hops, such as hop extracts obtained by extracting bitter components from hops, isolated hop extracts, tetrahydroisohumulones, hexahydroisohumulones, and the like. . That is, the phrase "without using hops" includes not only cases in which hops themselves are not used as raw materials, but also cases in which processed hop products are not used as raw materials.

In the present invention and the specification of the present application, the bitterness value is an index of bitterness given by a group of hop-derived substances containing isohumulone as a main component, and the bitterness value of beverages such as beer-like sparkling beverages is Edit: BCOJ Beer Analysis Method, 8.15 (2004).

The chromaticity (EBC) of the bottled beer-like sparkling beverage according to the present invention is, for example, 3-12, preferably 4-10, more preferably 55-9. The chromaticity of beer can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method based thereon.
The pH of the packaged beer-like sparkling beverage according to the present invention is, for example, 3.5 to 5.0, preferably 3.7 to 4.5, more preferably 3.9 to 4.3.

In the method for producing a bottled beer-like sparkling beverage according to the present invention, the storage period is set to 50 days or less, and the container to be filled with the beer-like sparkling beverage is provided with a foaming uneven structure. Other than that, it can be produced in the same manner as a general fermented beer-like sparkling beverage. A fermented beer-like effervescent beverage can generally be produced through the steps of preparation (preparation of fermentation raw material liquid), fermentation, storage, and filtration.

First, as a preparation step (fermentation raw material liquid preparation step), a fermentation raw material liquid is prepared from one or more fermentation raw materials selected from the group consisting of cereal raw materials and sugar raw materials. Specifically, a mixture containing fermentation raw materials and raw water is heated to saccharify starch to prepare a sugar solution. The resulting sugar solution is boiled, and then at least part of the solid content is removed to prepare a fermentation raw material solution.

Grain raw materials include, for example, barley, wheat, barley such as malt thereof, beans such as rice, corn and soybean, and tubers. The grain raw material can be used as a grain syrup, a grain extract, or the like, but is preferably used as a grain pulverized product obtained by pulverization. Pulverization of grains can be carried out by a conventional method. The pulverized grains may be those that have undergone conventional treatments before and after pulverization, such as pulverized malt, corn starch, and corn grits. The cereal grinds used are preferably malt grinds. By using ground malt, it is possible to produce a fermented beer-like effervescent beverage with a more pronounced beer-likeness. The pulverized malt product 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. Moreover, the grain raw material may be one kind of grain raw material, or may be a mixture of a plurality of kinds 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 secondary raw material. Sugar raw materials include, for example, sugars such as liquid sugar.

Sub-materials other than grain raw materials and water may be added to the mixture. Examples of such auxiliary materials include hops, dietary fiber, yeast extract, fruit juice, bittering agents, coloring agents, herbs, flavors and the like. In addition, if necessary, saccharifying enzymes such as α-amylase, glucoamylase and pullulanase, and enzymatic agents such as protease can be added.

The saccharification treatment is performed using an enzyme derived from grain raw materials or the like or an enzyme added separately. The temperature and time for saccharification are determined by the type of grain raw materials used, the ratio of grain raw materials to the total fermentation raw materials, the type and amount of added enzymes, and the quality of the desired fermented beer-like sparkling beverage. adjusted accordingly. For example, the saccharification treatment can be carried out by a conventional method such as holding a mixture containing cereal raw materials and the like 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. Preferably, the sugar solution is filtered before boiling, and the obtained filtrate is subjected to boiling. Moreover, instead of the filtrate of this sugar solution, malt extract added with warm water may be used and boiled. The boiling method and its conditions can be determined as appropriate.

A fermented beer-like effervescent 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 the boiling process and boiling in the presence of the hops, the flavor and aroma components of the hops, particularly the bitterness components, can be efficiently boiled out. The amount of hops to be added, the mode of addition (for example, adding in several portions), and the boiling conditions can be determined as appropriate.

The broth obtained after the boiling treatment contains lees such as protein produced by precipitation. Therefore, at least part of the solid matter such as lees is removed from the broth. The dregs may be removed by any solid-liquid separation treatment, but generally a tank called a whirlpool is used to remove the sediment. At this time, the temperature of the broth may be 15°C or higher, and 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 from which the lees have been removed serves as the raw material liquid for fermentation.

Next, as a fermentation step, yeast is inoculated into the cooled fermentation raw material liquid to perform fermentation. 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 and used from yeasts usually used for the production of alcoholic beverages. It may be a top-fermenting yeast or a bottom-fermenting yeast, but the bottom-fermenting yeast is preferable because it can be easily applied to large-scale brewing equipment.

Furthermore, as a sake storage step, the obtained fermented liquid is aged in a sake storage tank and stored under a low temperature condition of about 0° C. for stabilization. After that, as a filtration step, by filtering the fermented liquid after aging, the yeast and proteins insoluble in the temperature range are removed, and a fermented beer-like sparkling beverage can be obtained. The filtration treatment may be a method capable of removing yeast by filtration, and examples thereof include diatomaceous earth filtration and filter filtration using a filter having an average pore size of about 0.4 to 1.0 μm.

After the filtration step, as a filling step, the filtered fermented liquid (fermented beer-like sparkling beverage) is filled into a container having a foaming uneven structure on the inner surface and sealed to obtain the desired packaged beer. A similar effervescent drink can be obtained. Filling and sealing of the container can be performed by a conventional method.

Carbon dioxide gas may be introduced into the filtered fermented liquid so that the gas pressure is within a desired range before being filled into a container. The gas pressure of the bottled beer-like sparkling beverage according to the present invention is preferably 0.10 MPa or more, more preferably 0.21 MPa or more, and further preferably 0.21 to 0.30 MPa. preferable.

The bottled beer-like sparkling beverage according to the present invention can be stored at room temperature, but is preferably cooled before drinking. The cooling temperature is preferably 10°C or less, more preferably 3 to 10°C, even more preferably 3 to 6°C.

Since the container-packed beer-like sparkling beverage according to the present invention has enhanced foamability at the time of opening, the beer-like sparkling beverage in the container can be foamed simply by opening the container. This allows formation of a layer of froth, such as that produced when draft beer is poured into a mug, without pouring it into another container.

The foamability of the bottled beer-like sparkling beverage according to the present invention can be evaluated using the number of seconds covered as an indicator. "Seconds covered" is the time (in seconds) from opening the container until the entire top surface of the beverage is covered with foam. The bottled beer-like effervescent beverage according to the present invention preferably has a cover time of 5 seconds or less after being stored at 4°C for 24 hours.

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

[Example 1]
The effect of the storage period on the foamability of a bottled beer-like sparkling beverage packed in a container having a foaming uneven structure on the inner surface of the container was investigated.

<Production of bottled beer-like sparkling beverage>
Using malt and cornstarch as fermentation raw materials and hops as raw materials, a fermented beer-like sparkling beverage was produced by a conventional method. The ratio of malt to the total amount of fermentation raw materials was 70% by mass. Specifically, it was produced using a 200 L scale charging facility. First, 28 kg of pulverized malt, 12 kg of cornstarch, and 160 L of brewing water were put into a brewing tank to produce a saccharified liquid according to a conventional method. The resulting saccharified liquid was filtered using a wort filtration tank to obtain wort. After adding hops to the obtained wort, the wort was boiled. The wort was then transferred to a settling tank to separate and remove the sediment and then cooled to about 10°C. Cold wort was introduced into the fermenter, inoculated with brewer's yeast and fermented at about 10° C. for 8 days. The resulting fermented liquid was transferred to a storage tank and stored at −2° C. for the storage period shown in Table 1.

Subsequently, the obtained liquor was filtered through diatomaceous earth. Thereafter, the filtrate was filled into a fully open can and sealed to obtain a packaged beer-like sparkling beverage. A two-piece can made of aluminum was used as the fully open can. Specifically, a container having a can body with a closed bottom and a can lid covering the top of the can body was used. A score (notch) was provided around the entire circumference of the can lid so that the entire top surface was open. As the can body, the inner surface of the body was coated with a resin. The resin coating was provided with an intumescent relief structure. Specifically, as the foaming uneven structure, 200 to 2000 recesses with a diameter of 5 μm or more and 20 μm or less are provided per 1 mm ² , and 5,000 recesses with a diameter of 0.5 μm or more and 5 μm are provided per 1 mm ² ~ 20,000 were provided.

<Measurement of cover seconds>
Each container-packed beer-like sparkling beverage was stored in a refrigerator at 4°C for 24 hours, and then the time (seconds) from opening the can until the entire upper surface of the beverage was covered with foam was measured visually. For each sample, 10 containers were opened and the average value was taken as the result of seconds covered.

As shown in Table 1, the longer the storage period (sake age), the longer the cover time from opening the can until the surface was covered with foam, and the foamability decreased.

[Example 2]
A bottled beer-like sparkling beverage was produced in the same manner as in Example 1 except that the storage period was set to the number of days shown in Table 2, and the foaming protein (12 kDa) and foam retention protein (40 kDa) of each sample were produced. content, as well as NIBEM value and cover seconds were measured. Table 2 shows the measurement results.

The NIBEM value was obtained by measuring the collapse rate of the poured foam by electrical conductivity, and was measured by a method according to the Analytica-EBC standard method of EBC (European Brewery Convention).

The contents of the foaming protein and the foaming protein were measured by an on-chip method using a microchip electrophoresis bioanalyzer "Agilent 2100" (manufactured by Agilent Technologies) and determined as protein concentration in terms of albumin. Specifically, first, as a pretreatment, 8 μL of albumin (500 ppm) was added to 200 μL of a sample degassed by ultrasonic treatment for 15 minutes, followed by desalting using a desalting spin column. After that, the sample was concentrated by a centrifugal evaporator for 1 hour, and then 10 μL of ultrapure water was added and dissolved by stirring. The sample after pretreatment was measured using a bioanalyzer device "Agilent 2100" and a measurement kit "Agilent Protein 80 kit" for analyzing protein with the device.

In addition, in order to examine the effect on the foaming protein etc. when the storage period is longer, a bottled beer-like sparkling beverage was produced in the same manner except that the storage period was set to the number of days listed in Table 3. , the foaming protein (12 kDa) and foam retention protein (40 kDa) contents of each sample, as well as the NIBEM value and cover seconds were measured. Table 3 shows the measurement results.

From the results in Table 2, when the storage period was about 30 days, the concentration of foaming protein (12 kDa) and foam protein (40 kDa) fluctuated slightly depending on the storage period, but the NIBEM value was It was found to have little effect and storage time had little effect on foam quality when poured into glasses. Further, from the results in Table 3, when the storage period was about 70 days, the concentration of the foaming protein (12 kDa) tended to increase slightly as the storage period became longer. No such trend was observed. The NIBEM values of the samples tended to improve slightly with longer storage times.

On the other hand, in both the results in Tables 2 and 3, the number of seconds covered clearly increased as the storage period increased, and there was no correlation with the conventional index of foam quality, the NIBEM value. rice field. These results indicate that the foamability of a bottled beer-like sparkling beverage filled in a container having a foamable concave-convex structure on the inner surface of the container decreases depending on the storage period.

[Example 3]
A bottled beer-like effervescent drink was produced in the same manner as in Example 1, except that the malt ratio to the total amount of fermentation raw materials was changed to the value shown in Table 4, and the foamability was examined by measuring the number of seconds covered.

As a result, it was observed that the higher the malt ratio, the longer the cover seconds. It was presumed that this is because the lower the malt content, the lower the malt-derived foam protein, and thus the foaming property at the time of opening the can is improved.

Claims (7)

A fermentation step of inoculating yeast into the fermentation raw material liquid and fermenting it to obtain a fermented liquid;
A liquor storage step of transferring the fermented liquid obtained in the fermentation step to a liquor storage tank and storing it for a certain period of time to mature;
After the liquor storage step, a filtering step of filtering the aged fermented liquid;
After the filtering step, a filling step of filling the filtered fermented liquid into a container having a foaming uneven structure on the inner surface and sealing it;
has
A method for producing a bottled beer-like sparkling beverage, wherein the storage period in the liquor storage step is 50 days or less. The method for producing a bottled beer-like sparkling beverage according to claim 1, wherein the storage period is 7 to 45 days. 3. The method for producing a bottled beer-like sparkling beverage according to claim 1 or 2, wherein the fermentation raw material liquid is a saccharified liquid of fermentation raw materials containing malt, and the ratio of malt in the fermentation raw materials is 10% by mass or more. . The method for producing a bottled beer-like sparkling beverage according to any one of claims 1 to 3, wherein the bottled beer-like sparkling beverage having an alcohol concentration of 0.5 to 8.0 g/100 mL is produced. Manufacture of the packaged beer-like effervescent beverage according to any one of claims 1 to 4, wherein the container is a metal container in which an area of 30% or more of the top surface of the container is open when unsealed. Method. The bottled beer-like effervescent beverage according to any one of claims 1 to 5, wherein the bottled beer-like sparkling beverage produced has a cover time of 5 seconds or less after being stored at 4°C for 24 hours. Beverage production method. A beer-like sparkling beverage is a packaged beer-like sparkling beverage filled in a metal container,
The metal container is provided with a foaming uneven structure on the inner surface, and is a container in which an area of 30% or more of the area of the top surface of the container is opened when unsealed,
A packaged beer-like effervescent beverage having a cover time of 5 seconds or less after being stored at 4°C for 24 hours.