JP2024093266A - Beer-like foamable beverage - Google Patents

Abstract

To provide a beer-like foamable beverage that has a low carbohydrate level but shows a reduced foreign odor derived from dimethyl sulfone.SOLUTION: A beer-like foamable beverage has a carbohydrate level of 1.5 g/100 mL or less and contains dimethyl sulfone and 3-(methylmercapto) propionic acid. The ratio of ([3-(methylmercapto) propionic acid level]/[dimethyl sulfone level]) is 0.3 or more. A method for producing a beer-like foamable beverage with a carbohydrate level of 1.5 g/100 mL or less includes the step for adjusting the dimethyl sulfone level in the beverage and the 3-(methylmercapto) propionic acid level in the beverage so that the ratio of ([3-(methylmercapto) propionic acid level]/[dimethyl sulfone level]) becomes 0.3 or more.SELECTED DRAWING: None

Description

The present invention relates to a low-sugar beer-like sparkling beverage, a method for producing a beer-like sparkling beverage, and a method for improving the flavor of a beer-like sparkling beverage.

As consumer tastes diversify, a wide variety of beer-like sparkling beverages, such as beer and happoshu, are being marketed. In particular, there is an increasing demand for beer-like sparkling beverages with reduced sugar, calories, and alcohol intake due to health and beauty reasons. Non-fermented beer-like sparkling beverages, which are produced without a fermentation process, have a simpler ingredient composition than fermented beer-like sparkling beverages, and it is easier to control the calorie and sugar concentration. For example, by using lower sugar and calorie ingredients such as high-intensity sweeteners instead of sucrose, it is relatively easy to produce low sugar and low calorie non-fermented beer-like sparkling beverages.

In the case of beer-like sparkling beverages with low sugar and alcohol content, there is a problem that they tend to be noticeably watery compared to regular beer, lack full-bodied flavor and satisfying taste, which makes unpleasant odors and off-flavors more noticeable and reduces the overall palatability of the beverage. In particular, non-fermented beer-like sparkling beverages do not contain various components derived from fermentation, so when aiming for low sugar and low calories, the flavor tends to be more monotonous. One method for improving the flavor of low-sugar, low-calorie non-fermented beer-like sparkling beverages is, for example, to adjust the ratio of linalool content to sugar content within a specific range (Patent Document 1).

On the other hand, in recent years, beer-like sparkling beverages with reduced bitterness have also been developed. In beer-like sparkling beverages with less bitterness, the astringency derived from dimethyl sulfone is more pronounced, but the astringency derived from dimethyl sulfone can be suppressed by including a specific ratio of 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone relative to the amount of dimethyl sulfone (Patent Document 2).

Patent No. 6814734 JP 2021-104006 A

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

Low-sugar beer-like sparkling beverages have the problem that the unpleasant earthy odor derived from dimethyl sulfone is noticeable, reducing palatability. The present invention aims to provide a beer-like sparkling beverage that is low in sugar but has reduced unpleasant odors and flavors derived from dimethyl sulfone.

As a result of intensive research aimed at solving the above problems, the inventors discovered that by adding 3-(methylmercapto)propionic acid to a low-sugar beer-like sparkling beverage in a sufficient concentration ratio relative to the dimethyl sulfone in the beverage, the unpleasant odor and taste caused by dimethyl sulfone can be reduced and the beverage's palatability can be improved, thus completing the present invention.

That is, the beer-like sparkling beverage, the method for producing a beer-like sparkling beverage, and the method for improving the flavor of a beer-like sparkling beverage according to the present invention are as follows.
[1] The carbohydrate concentration is 1.5 g/100 mL or less;
Contains dimethyl sulfone and 3-(methylmercapto)propionic acid,
A beer-like sparkling beverage characterized in that the ratio of the concentration of 3-(methylmercapto)propionic acid to the concentration of dimethyl sulfone ([concentration of 3-(methylmercapto)propionic acid]/[concentration of dimethyl sulfone]) is 0.3 or more.
[2] The beer-like carbonated beverage according to [1], wherein the ratio of the concentration of 3-(methylmercapto)propionic acid to the concentration of dimethyl sulfone is 20 or less.
[3] The beer-like sparkling beverage according to [1] or [2] above, wherein the concentration of dimethyl sulfone is 1.0 ppb or more.
[4] The beer-like sparkling beverage according to any one of [1] to [3] above, wherein the concentration of dimethyl sulfone is 80 ppb or less.
[5] The beer-like sparkling beverage according to any one of [1] to [4] above, wherein the concentration of 3-(methylmercapto)propionic acid is 10 to 150 ppb.
[6] The beer-like sparkling beverage according to any one of [1] to [5] above, wherein the alcohol concentration is 1.0 to 6.0 v/v%.
[7] The beer-like sparkling beverage according to any one of [1] to [5] above, having an alcohol concentration of less than 1.0 v/v%.
[8] The beer-like sparkling beverage according to any one of [1] to [7] above, which is a fermented beer-like sparkling beverage.
[9] adjusting the concentration of dimethyl sulfone in the beverage and the concentration of 3-(methylmercapto)propionic acid in the beverage so that the ratio of the concentration of 3-(methylmercapto)propionic acid to the concentration of dimethyl sulfone ([concentration of 3-(methylmercapto)propionic acid]/[concentration of dimethyl sulfone]) is 0.3 or more;
having
A method for producing a beer-like sparkling beverage having a carbohydrate concentration of 1.5 g/100 mL or less.
[10] Furthermore,
A step of incorporating one or more materials selected from the group consisting of dimethyl sulfone and 3-(methylmercapto)propionic acid as a raw material;
The method for producing the beer-like sparkling beverage according to [9] above.
[11] The method for producing a beer-like sparkling beverage according to [9] or [10], wherein the beer-like sparkling beverage has a dimethyl sulfone concentration of 1.0 to 80 ppb and a 3-(methylmercapto)propionic acid concentration of 10 to 150 ppb.
[12] adjusting the ratio of the concentration of 3-(methylmercapto)propionic acid to the concentration of dimethyl sulfone in the beverage ([concentration of 3-(methylmercapto)propionic acid]/[concentration of dimethyl sulfone]) to 0.3 or more;
having
A method for improving the flavor of a beer-like sparkling beverage having a carbohydrate concentration of 1.5 g/100 mL or less.
[13] Furthermore,
A step of incorporating one or more materials selected from the group consisting of dimethyl sulfone and 3-(methylmercapto)propionic acid as a raw material;
The method for improving the flavor of a beer-like carbonated beverage according to [12] above.

The beer-like sparkling beverage according to the present invention has a reduced unpleasant odor and taste derived from dimethyl sulfone, despite being low in sugar, and is highly palatable.
Furthermore, the method for producing a beer-like sparkling beverage and the method for improving the flavor of a beer-like sparkling beverage according to the present invention can produce a highly palatable beer-like sparkling beverage with reduced unpleasant odors and flavors derived from dimethyl sulfone.

In the present invention and this specification, "X ₁ to X ₂ (X ₁ and X ₂ are real numbers satisfying X ₁ <X ₂ )" means a numerical range of "not less than X ₁ and not more than X ₂ ".
In the present invention and specification, "ppm" and "ppb" mean "ppm by mass" and "ppb by mass", respectively.

In the present invention and the present specification, the term "beer-like sparkling beverage" refers to a beverage that contains carbon dioxide gas and has a "beer-like" flavor. "Beer-like" refers to a flavor that is reminiscent of beer, regardless of the product name or labeling. In other words, the term "beer-like sparkling beverage" refers to a sparkling beverage that has a flavor, taste, and texture equivalent to or similar to that of beer, regardless of the alcohol concentration, the use of malt and hops, and the presence or absence of fermentation, and that has high thirst quenching properties and drinkability (the ability to continue drinking multiple cups without getting bored).

In the present invention and the present specification, the term "fermented beer-like sparkling beverage" refers to a beer-like sparkling beverage produced through a fermentation process. The fermentation method is not particularly limited and may be simple fermentation, multiple simple fermentation, or multiple parallel fermentation, but it is preferable to use simple multiple fermentation, which is produced through separate processes of a saccharification process in which starch contained in raw materials such as malt is decomposed into one to three sugars, and a fermentation process in which alcohol is produced from the sugars by yeast, as in traditional beer production.
In the present invention and this specification, the term "non-fermented beer-like sparkling beverage" means a beer-like sparkling beverage produced without going through a fermentation process.

Specific examples of the fermented beer-like sparkling beverage of the present invention include beverages produced through a fermentation process, such as beer, happoshu, low-alcohol beer-like sparkling beverages, and non-alcoholic beer. In addition, liqueurs obtained by mixing a beverage produced through a fermentation process with an alcohol-containing distilled liquid may also be used.

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

The beer-like sparkling beverage of the present invention is a so-called low-sugar beer-like sparkling beverage having a sugar concentration of 1.5 g/100 mL or less, and contains dimethyl sulfone (CAS RN: 67-71-0) and 3-(methylmercapto)propionic acid (CAS RN: 646-01-5), and is characterized in that the ratio of the concentration of 3-(methylmercapto)propionic acid to the concentration of dimethyl sulfone ([concentration of 3-(methylmercapto)propionic acid]/[concentration of dimethyl sulfone]) (hereinafter sometimes referred to as the "M/D ratio") is 0.3 or more. In the case of a low-sugar beer-like sparkling beverage, due to a lack of full-bodied taste and satisfying taste, the off-flavor taste (unpleasant earthy odor) derived from dimethyl sulfone is more noticeable than in a beer-like sparkling beverage with a normal sugar concentration. In contrast, the low-sugar beer-like sparkling beverage of the present invention contains 3-(methylmercapto)propionic acid at a specific concentration ratio relative to the dimethyl sulfone in the beverage, which not only suppresses unpleasant odors and flavors, but also increases the flavor and improves palatability.

The M/D ratio of the beer-like sparkling beverage of the present invention is not particularly limited as long as it is 0.3 or more. By containing a sufficient amount of 3-(methylmercapto)propionic acid relative to the dimethyl sulfone content in the beverage, the earthy odor derived from dimethyl sulfone can be effectively suppressed and the flavor can be improved. Furthermore, the higher the M/D ratio, the more the beer-like lively flavor can be enhanced in addition to suppressing the off-flavor taste derived from dimethyl sulfone. Since both the effect of suppressing the off-flavor taste derived from dimethyl sulfone and the effect of enhancing the lively flavor can be fully exerted, the M/D ratio of the beer-like sparkling beverage of the present invention is preferably 0.4 or more, more preferably 0.5 or more, and even more preferably 0.6 or more. On the other hand, if the M/D ratio is too high, the aroma of 3-(methylmercapto)propionic acid itself may be perceived as an off-flavor. From this point of view, the M/D ratio of the beer-like sparkling beverage of the present invention is preferably 20 or less, more preferably 15 or less, and even more preferably 10 or less.

The dimethyl sulfone concentration of the beer-like sparkling beverage of the present invention is not particularly limited as long as the M/D ratio is 0.3 or more. In order to fully exert the effect of suppressing the off-odor taste derived from dimethyl sulfone by adjusting the M/D ratio (hereinafter sometimes referred to as the "effect of suppressing the off-odor taste by adjusting the M/D ratio"), the dimethyl sulfone concentration of the beer-like sparkling beverage of the present invention is preferably 1.0 ppb or more, and may be 10.0 ppb or more. In addition, the dimethyl sulfone concentration of the beer-like sparkling beverage of the present invention is preferably 80.0 ppb or less.

The 3-(methylmercapto)propionic acid concentration of the beer-like sparkling beverage of the present invention is not particularly limited as long as the M/D ratio is 0.3 or more. Since the effect of suppressing unpleasant odors and flavors by adjusting the M/D ratio can be fully exerted, the 3-(methylmercapto)propionic acid concentration of the beer-like sparkling beverage of the present invention is preferably 10.0 ppb or more, more preferably 15.0 ppb or more, and even more preferably 20.0 ppb or more. Furthermore, since the aroma of 3-(methylmercapto)propionic acid itself is unlikely to cause an unpleasant taste, the 3-(methylmercapto)propionic acid concentration of the beer-like sparkling beverage of the present invention is preferably 150.0 ppb or less, more preferably 100.0 ppb or less, and even more preferably 50.0 ppb or less.

There is no particular limitation on the means for incorporating a desired concentration of dimethyl sulfone into the beer-like sparkling beverage of the present invention. For example, a beer-like sparkling beverage containing dimethyl sulfone can be produced by using dimethyl sulfone as a raw material. The raw material used may be synthetic or naturally derived dimethyl sulfone, or a flavoring containing dimethyl sulfone.

There are no particular limitations on the means for incorporating a desired concentration of 3-(methylmercapto)propionic acid into the beer-like sparkling beverage of the present invention. For example, by using 3-(methylmercapto)propionic acid as a raw material, a beer-like sparkling beverage containing 3-(methylmercapto)propionic acid can be produced. The raw material used may be synthetic or naturally derived 3-(methylmercapto)propionic acid, or a flavoring containing 3-(methylmercapto)propionic acid.

The concentrations of dimethylsulfonic acid and 3-(methylmercapto)propionic acid in the beer-like sparkling beverage of the present invention can be quantified, for example, by GC/MS (gas chromatography mass spectrometry).

In the beer-like sparkling beverage of the present invention, the means for adjusting the M/D ratio of the beverage to within the desired range is not particularly limited. For example, the M/D ratio of the beer-like sparkling beverage can be adjusted by including one or more ingredients selected from the group consisting of dimethyl sulfone and 3-(methylmercapto)propionic acid.

The carbohydrate concentration of the beer-like sparkling beverage of the present invention is not particularly limited as long as it is 1.5 g/100 mL or less. In order to more fully exert the effect of suppressing unpleasant odors and tastes by adjusting the M/D ratio, the carbohydrate concentration of the beer-like sparkling beverage of the present invention is preferably 1.0 g/100 mL or less, more preferably 0.75 g/100 mL or less, even more preferably 0.5 g/100 mL or less, and even more preferably less than 0.5 g/100 mL.

Note that carbohydrates refer to carbohydrates that are not dietary fiber. Carbohydrates can be calculated according to the method described in Appendix 2 of the Nutrition Labeling Standards (partially revised by the Consumer Affairs Agency Notification No. 9 of 2009) (calculated by deducting the amounts of protein, fat, dietary fiber, ash, and water from the weight of the food).

The beer-like sparkling beverage of the present invention may be an alcoholic beverage or a non-alcoholic beverage (a beverage that does not contain ethanol or a beverage with an alcohol concentration of less than 1.0 v/v %).

When the beer-like sparkling beverage according to the present invention is an alcoholic beverage, the alcohol concentration is not particularly limited as long as the effect of suppressing unpleasant odors and tastes by adjusting the M/D ratio is obtained. The beer-like sparkling beverage according to the present invention preferably has a relatively low alcohol concentration, and is also preferably a non-alcoholic beverage, in order to more easily exert this effect. Low-alcohol beverages and non-alcoholic beverages generally have a weak body and rich taste derived from alcohol, and are prone to the unpleasant odors and tastes derived from dimethyl sulfone, but by adjusting the M/D ratio, the unpleasant odors and tastes derived from dimethyl sulfone can be sufficiently suppressed even with a low alcohol concentration.

When the beer-like sparkling beverage of the present invention is an alcoholic beverage, the alcohol concentration of the beer-like sparkling beverage is, for example, preferably 9.0 v/v% or less, more preferably 6.0 v/v% or less, and even more preferably 5.0 v/v% or less. The alcohol concentration of the beer-like sparkling beverage is, for example, preferably 0.1 v/v% or more, more preferably 0.5 v/v% or more, and even more preferably 1.0 v/v% or more. It may also be less than 0.1 v/v%.

The gas volume of the beer-like sparkling beverage of the present invention is not particularly limited, and can be adjusted appropriately according to the desired product quality. For example, the gas volume of the beer-like sparkling beverage of the present invention is preferably such that the carbon dioxide content at 20°C is 1.2 gas volumes (GV) or more, more preferably 2.4 GV or more, even more preferably 2.4 GV or more and 5.0 GV or less, and even more preferably 2.4 GV or more and 4.0 GV or less.

The beer-like sparkling beverage according to the present invention may be a beer-like sparkling beverage produced using malt as a raw material. When malt is used as a raw material, in order to obtain a higher beer flavor-imparting effect in addition to the effect of improving off-tastes and off-odors by adjusting the M/D ratio, the malt ratio of the beer-like sparkling beverage according to the present invention is preferably 50% by mass or more, more preferably 65% by mass or more, even more preferably 80% by mass or more, and even more preferably 100% by mass. Note that "malt ratio" refers to the proportion (mass) of malt in the solid raw materials.

When the beer-like carbonated beverage according to the present invention contains a bittering agent, examples of the bittering agent include iso-α acid, tetraiso-α acid, oxide of β acid, magnesium salt, calcium salt, naringin, quasin, quinine, momordicine, quercitrin, theobromine, caffeine, bitter melon, Swertia japonica tea, Kuding tea, Artemisia absinthium extract, gentiana extract, cinchona extract, etc. These bittering agents may be used alone or in combination of two or more.

Hops contain α-acids, which are precursors of iso-α-acids. Therefore, by using hops as a raw material, it is possible to produce a beer-like sparkling beverage that contains iso-α-acids.

In the present invention and the present specification, unless otherwise specified, "hops" includes fresh hops, dried hops, hop pellets, etc., as well as hop processed products. Examples of hop processed products include hop extracts in which bitter components are extracted from hops, iso-hop extracts, and hop processed products containing components obtained by iso-isobacterizing bitter components in hops, such as tetrahydroisohumulone and hexahydroisohumulone.

The content of the bittering agent in the beer-like sparkling beverage of the present invention can be adjusted appropriately depending on the desired taste quality. For example, the bitterness value of the beer-like sparkling beverage of the present invention can be 5 BU or more, preferably 8 BU or more and 30 BU or less, and more preferably 8 BU or more and 24 BU or less. The bitterness value of the beer-like sparkling beverage of the present invention can also be less than 5 BU.

In the present invention and this specification, the bitterness value is an index of the bitterness imparted by a group of hop-derived substances mainly composed of isohumulone, and the bitterness value of beverages including beer-like sparkling beverages can be measured by the method described in BCOJ Beer Analysis Methods, 8.15 (2004), edited by the Brewers Association of Japan.

Specific examples of the beer-like sparkling beverage according to the present invention include beer, happoshu made from malt, sparkling alcoholic beverages that do not use malt, low-alcohol sparkling beverages, and non-alcoholic beer. In addition, the beverage may be a liqueur obtained by mixing a beverage made from malt through a fermentation process with an alcohol-containing distilled liquid. The alcohol-containing distilled liquid is a solution containing alcohol obtained by a distillation operation, and may be, for example, raw material alcohol, such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and distilled liquor such as shochu.

The beer-like sparkling beverage of the present invention can be produced in the same manner as general fermented beer-like sparkling beverages and non-fermented beer-like sparkling beverages, except that the M/D ratio of the beverage is adjusted to fall within the desired range.

Fermented beer-like sparkling beverages produced through a fermentation process can generally be produced through the following steps: preparation of fermented raw material liquid, fermentation, storage, and filtration.

First, in the preparation process (fermentation raw material liquid preparation process), a fermentation raw material liquid is prepared from one or more fermentation raw materials selected from the group consisting of grain raw materials and carbohydrate raw materials. Specifically, a mixture containing the fermentation raw materials and raw material water is heated, and the starch is saccharified to prepare a sugar liquid. The resulting sugar liquid is then boiled, and at least a portion of the solid content is then removed to prepare the fermentation raw material liquid.

First, a mixture containing at least one of a grain raw material and a sugar raw material and raw material water is prepared and heated, and the starch of the grain raw material is saccharified to prepare a sugar liquid. As the raw material for the sugar liquid, only the grain raw material may be used, only the sugar raw material may be used, or both may be used in combination. Examples of grain raw materials include barley, wheat, and malt thereof, as well as rice, corn, beans such as soybeans, and potatoes. The grain raw material can be used as grain syrup, grain extract, etc., but it is preferable to use it as a grain pulverized product obtained by pulverization. The pulverization of grains can be performed by a conventional method. The grain pulverized product may be one that has been subjected to a conventional process before or after the pulverization process, such as malt pulverized product, corn starch, corn grits, etc. The grain pulverized product used is preferably malt pulverized product. By using malt pulverized product, a fermented beer-like sparkling beverage with a more pronounced beer-like flavor can be produced. The ground malt may be barley, for example two-rowed barley, germinated in a conventional manner, dried, and then ground to a specified particle size. The grain raw material may be one type of grain raw material or a mixture of multiple types of grain raw materials. For example, ground malt may be used as the main raw material, and ground rice or corn may be used as the secondary raw material. Examples of carbohydrate raw materials include sugars such as liquid sugar.

Additional ingredients other than the grain raw materials and water may be added to the mixture. Examples of such secondary ingredients include hops, dietary fiber, yeast extract, fruit juice, bittering agents, coloring agents, herbs, and flavoring agents. In addition, saccharifying enzymes such as α-amylase, glucoamylase, and pullulanase, and enzyme agents such as protease can be added as necessary.

The saccharification process is carried out using enzymes derived from the grain raw materials, etc., or enzymes added separately. The temperature and time during the saccharification process are appropriately adjusted taking into consideration the type of grain raw materials used, the proportion of the grain raw materials in the total fermentation raw materials, the type of enzymes added and the amount of the mixture, and the quality of the desired fermented beer-like sparkling beverage. For example, the saccharification process can be carried out by conventional methods, such as by holding a mixture containing the grain raw materials, etc., at 35 to 70°C for 20 to 90 minutes.

The sugar liquid obtained after saccharification can be boiled to prepare a broth (a boiled product of the sugar liquid). It is preferable to filter the sugar liquid before the boiling treatment, and to boil the filtrate obtained. Alternatively, instead of the filtrate of the sugar liquid, a mixture of malt extract and warm water may be used and boiled. The boiling method and conditions can be determined as appropriate.

By adding herbs and the like as appropriate before or during the boiling process, a fermented beer-like sparkling beverage with the desired flavor can be produced. For example, by adding hops before or during the boiling process and performing the boiling process in the presence of hops, the flavor and aroma components of the hops, especially the bitter components, can be efficiently boiled out. The amount of hops to be added, the manner of addition (for example, adding in several batches), and the boiling conditions can be determined as appropriate.

The broth obtained after the boiling process contains residues such as proteins that have been produced by precipitation. Therefore, at least a portion of the solid content such as residues is removed from the broth. The residues can be removed by any solid-liquid separation process, but typically a tank called a whirlpool is used to remove the precipitate. The temperature of the broth at this time needs only to be 15°C or higher, and is generally around 50 to 100°C. The broth (filtrate) after the residues have been removed is cooled to an appropriate fermentation temperature using a plate cooler or the like. This broth after the residues have been removed becomes the fermentation raw material liquid.

Next, in the fermentation process, yeast is inoculated into the cooled fermentation raw material liquid to carry out fermentation. The cooled fermentation raw material liquid may be subjected to the fermentation process as is, or may be subjected to the fermentation process after being adjusted to the desired extract concentration. There are no particular limitations on the yeast used for fermentation, and it can be appropriately selected from yeasts normally used in the production of alcoholic beverages. It may be either top-fermenting yeast or bottom-fermenting yeast, but bottom-fermenting yeast is preferred because it is easily applicable to large-scale brewing equipment.

In addition, in the storage process, the obtained fermented liquid is aged in a storage tank and stored under low-temperature conditions at about 0°C for stabilization. In the filtration process, the fermented liquid after aging is filtered to remove yeast and proteins that are insoluble in the temperature range, thereby obtaining the desired fermented beer-like sparkling beverage. The filtration process may be any method that can filter out yeast, and examples of such methods include diatomaceous earth filtration and filter filtration using a filter with an average pore size of about 0.4 to 1.0 μm.

Non-fermented beer-like sparkling beverages that are produced without going through a fermentation process can generally be produced by a method of mixing the various ingredients (mixing method). For example, specifically, they can be produced by a mixing process in which the various ingredients are mixed to prepare a mixed liquid, and a gas introduction process in which carbon dioxide gas is added to the resulting mixed liquid.

First, in the blending process, the raw materials are mixed to prepare a blended liquid. In the blending process, it is preferable to prepare a blended liquid in which all raw materials except carbon dioxide gas are mixed. The order in which the raw materials are mixed is not particularly limited. All raw materials may be added to the raw material water at the same time, or the raw materials may be added sequentially, such as by adding the raw materials remaining after dissolving the raw materials added earlier. In addition, for example, solid raw materials (e.g., powder or granular) and alcohol may be mixed with the raw material water, or the solid raw materials may be prepared as aqueous solutions in advance, and these aqueous solutions, alcohol, and raw material water, if necessary, may be mixed. Furthermore, heated raw materials may be added to the raw material water, or the prepared blended liquid may be heated.

Examples of raw materials include bittering agents, acidulants, sweetening agents, caramel coloring, flavoring agents, ethanol (raw alcohol), emulsifiers, polysaccharides, water-soluble dietary fiber, proteins or their hydrolyzates, etc.
As the bittering agent, those listed above can be used.

Examples of sweeteners include, but are not limited to, sucrose, glucose, fructose, isomerized liquid sugar, and high-intensity sweeteners. These sweeteners may be used alone or in combination of two or more types. Examples of high-intensity sweeteners include aspartame, sucralose, acesulfame potassium, neotame, stevia, and enzyme-treated stevia.

Acidulants include organic acids such as citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, phosphoric acid, lactic acid, adipic acid, and fumaric acid.
Flavoring agents include beer extracts, beer flavorings, hop flavorings, and the like.

Examples of emulsifiers include polyglycerin fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, polypropylene glycol fatty acid esters, sorbitan fatty acid esters, polysorbates, etc.

Polysaccharides include starch and dextrin. Dextrin is a carbohydrate obtained by hydrolyzing starch and is larger than oligosaccharides (carbohydrates formed by polymerizing about 3 to 10 monosaccharides).

Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soybean dietary fiber (soluble soybean polysaccharides), polydextrose, resistant dextrin, galactomannan, inulin, guar gum hydrolyzate, pectin, gum arabic, etc.

If insoluble matter is generated in the preparation liquid prepared in the preparation step, it is preferable to subject the preparation liquid to a process for removing the insoluble matter, such as filtration, before the gas introduction step. The insoluble matter removal process is not particularly limited, and can be performed by a method commonly used in the technical field, such as filtration or centrifugation. In the present invention, it is preferable to remove the insoluble matter by filtration, and more preferably by diatomaceous earth filtration.

Next, in the gas introduction step, carbon dioxide gas is added to the preparation obtained in the blending step. This results in a non-fermented beer-like sparkling beverage. The addition of carbon dioxide gives the beverage a refreshing feeling similar to that of beer. The addition of carbon dioxide gas can be carried out by a conventional method. For example, the preparation obtained in the blending step and carbonated water may be mixed, or carbon dioxide gas may be added directly to the preparation obtained in the blending step and dissolved therein.

After the carbon dioxide gas is added, the resulting non-fermented beer-like sparkling beverage may be further treated to remove insoluble matter, such as by filtration. The insoluble matter removal process is not particularly limited, and may be carried out by a method commonly used in the art.

The produced beer-like sparkling beverage can be filled into a container and sealed to produce a packaged beer-like sparkling beverage. The container can be filled and sealed by conventional methods. The empty space of the packaged beer-like sparkling beverage may be filled with an inert gas such as nitrogen or carbon dioxide. The oxygen present in the container can be reduced by using such an inert gas.

The container into which the beer-like carbonated beverage is filled is not particularly limited. Specific examples include glass bottles, cans, and flexible containers. Examples of cans include two-piece beverage cans, three-piece beverage cans, and bottle cans. Examples of flexible containers include containers made by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate). Flexible containers may be made of a single-layer resin or a multi-layer resin.

A container with high pressure resistance is used as the container for filling the beer-like sparkling beverage of the present invention. The manufacturer's guaranteed pressure resistance of currently available aluminum (alloy) two-piece beverage cans and aluminum (alloy) bottle cans is at most 686 kPa, and considering the actual pressure resistance, it is approximately 3.2 GV or less when heat sterilization is required, and approximately 3.8 GV or less when heat sterilization is not required.

The beer-like sparkling beverage according to the present invention may be heat sterilized as necessary during its production process. Heat sterilization may be performed before or after filling the container. Sterilization may be performed by standard methods such as UHT (ultra-high temperature) sterilization, pasteurizer sterilization, and retort sterilization.

The present invention will now be described in more detail with reference to examples, but the present invention is not limited to the following examples.

<Measurement of dimethyl sulfone concentration in beverages>
In the following examples, the dimethyl sulfone concentration in the beer-like carbonated beverage was measured by GC/MS after simultaneously collecting (concentrating) and derivatizing aldehydes in a solid-phase microextraction (SPME) fiber in the same manner as in the measurement method described in Non-Patent Document 1.

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

10 mL of the beer-like carbonated beverage sample was placed in a 20 mL glass vial and sealed with a crimp cap. The SPME fiber that had captured the PFBOA was then exposed to the headspace of the 20 mL glass vial containing the sample at 50°C for 60 minutes.

Next, the aldehydes and other compounds in the collected and PFBOA-derivatized samples were analyzed by GC/MS under the following conditions.

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

The PFBOA derivatives were identified by measuring mass spectra in scan mode using electron impact ionization. As a result, it was confirmed that the m/z values shown in Table 1 were the main fragment ions of each of the substances analyzed.

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

<Measurement of 3-(methylmercapto)propionic acid concentration in beverages>
In the following examples, the concentration of 3-(methylmercapto)propionic acid in the beer-like sparkling beverage was analyzed by GC/MS under the following conditions.

(GC conditions)
GC device: GC7890 (Agilent Technologies)
Oven temperature: 40°C for 5 minutes → heated to 230°C at 3°C/min Column: DB-WAX (60m x 0.25mm x 0.25μm)
Flow rate: 1.0 mL/min Inlet temperature: 230° C.
Injection mode: Pulsed splitless Pressure: 1.51 psi
Pulse pressure: 3.6 psi
Pulse time: 1.0 min Purge flow: 50 mL/min Purge time: 1 min

(MSD conditions)
MS device: MSD5975 (Agilent Technologies)
Mode: SIM
Ionization voltage: EI 70 eV

<Sensory evaluation>
The sensory evaluation of off-flavors (unpleasant earthy odors, etc.) and beer-like flavor was conducted by a panel of three beer experts who tasted the beer-like sparkling beverages and scored each item by consensus of the three. Each sensory evaluation was conducted on a 5-point scale (1: not detectable, 2: detectable but weak, 3: detectable, 4: detectable, 5: detectable very strongly).

The overall flavor of the beverage was evaluated by consensus of the three panelists on a three-point scale (good: good as a beer, fair: beer-like, not beer-like) to determine whether or not there were any noticeable off-flavors (unpleasant earthy odors, etc.) that detracted from the beer-like flavor.

[Reference Example 1]
Dimethyl sulfone was added at various concentrations to beer-like sparkling beverages with sugar concentrations of 0.4, 1.5, or 3.0 g/100 mL, and the effects on off-flavors (earthy odors) and beer-like flavor were examined.

400 g of malt extract (solid content 75% by mass) and 6 g of hop extract (α acid 58% by mass) were dissolved in 100 L of distilled water and boiled for 60 minutes. After boiling, the mixture was filtered to obtain a sample solution. Ethanol was added to the obtained sample solution to make the alcohol content 5% by volume, and then carbon dioxide gas was sealed in.
Maltose was added to the obtained sample solution to adjust the sugar concentration to 0.4, 1.5, or 3.0 g/100 mL to prepare beer-like sparkling beverages (Test Area 1-1, Test Area 2-1, Test Area 3-1). The dimethyl sulfone concentration and 3-(methylmercapto)propionic acid concentration of these beer-like sparkling beverages were measured.

Beer-like sparkling beverages were produced by adding dimethyl sulfone to the beer-like sparkling beverages of test plots 1-1, 2-1, and 3-1 to obtain the values shown in Tables 2 to 4. A sensory evaluation test was conducted on the resulting beer-like sparkling beverages.

In the beer-like sparkling beverages with a sugar concentration of 3.0 g/100 mL (test areas 1-1 to 1-5), even when the dimethyl sulfone concentration was 50 ppb, no unpleasant odor or taste derived from dimethyl sulfone was felt. In addition, the beer-like flavor also became stronger depending on the dimethyl sulfone concentration, and the palatability was improved. In contrast, in the beer-like sparkling beverages with a sugar concentration of 1.5 g/100 mL or 0.4 g/100 mL (test areas 2-1 to 2-5, 3-1 to 3-5), even when the dimethyl sulfone concentration was 0.5 ppb, the unpleasant odor or taste derived from dimethyl sulfone was felt, and became stronger depending on the dimethyl sulfone concentration. As with the beer-like sparkling beverages with a sugar concentration of 3.0 g/100 mL, the beer-like flavor tended to become stronger depending on the dimethyl sulfone concentration, but the strength was smaller than that of the beer-like sparkling beverages with a sugar concentration of 3.0 g/100 mL. For this reason, in beer-like sparkling beverages with a carbohydrate concentration of 1.5 g/100 mL or less, as the dimethyl sulfone concentration increases, some of the flavor is imparted with a beer-like liveliness, but the flavor balance is lost due to an increase in off-flavors (earthy odors), and palatability decreases.

[Example 1]
In Reference Example 1, it was confirmed that the addition of dimethyl sulfone imparts a beer-like flamboyance but also produces an unpleasant odor (earthy odor). Dimethyl sulfone and 3-(methylmercapto)propionic acid were added at various concentrations to a beer-like sparkling beverage containing 1.5 g/100 mL or less of carbohydrate, and the effects on the unpleasant odor (earthy odor) and beer-like flamboyance were investigated.

First, 23 kg of malt and 22 kg of granulated sugar as an auxiliary material were saccharified, and then the enzymes were inactivated at 76°C. The resulting liquid (wort) was filtered and then placed in a boiling kettle, and water was added to make the volume 200 L, after which an appropriate amount of hops was added. The wort after the addition of hops was boiled for 70 minutes, and then hot water was added to readjust the volume to 200 L, after which solid-liquid separation was performed in a whirlpool (swirl separation tank). After solid-liquid separation, the wort was cooled using a heat exchanger. Yeast was added to the cooled wort and fermented. The fermented liquid after fermentation was clarified by filtration, filled into a container, and if necessary, heated at 65°C for 10 minutes to obtain a beer-like sparkling beverage.

By appropriately setting the malt saccharification conditions, specifically the type and amount of enzyme used, timing of addition, and temperature profile (set temperature and holding time for each temperature range when preparing the saccharified liquid, etc.), the carbohydrate concentration of the final beer-like sparkling beverage was adjusted to 0.4 g/100 mL or 1.5 g/100 mL.

Dimethyl sulfone and/or 3-(methylmercapto)propionic acid were added to the obtained beer-like sparkling beverage in the appropriate concentrations shown in Tables 5 to 14 to produce a beer-like sparkling beverage. Sensory tests were conducted on the produced beer-like sparkling beverage. The results are shown in Tables 5 to 14.

As shown in Tables 5 to 14, whether the carbohydrate concentration was 0.4 g/100 mL or 1.5 g/100 mL, and regardless of the dimethyl sulfone concentration, the higher the M/D ratio, the weaker the off-odor flavor and the stronger the beer-like richness. In particular, by adding 3-(methylmercapto)propionic acid so that the M/D ratio is 0.3 or higher relative to the dimethyl sulfone concentration, the beer-like richness is imparted while the off-odor flavor (earthy odor) is suppressed, and the overall flavor evaluation is increased. On the other hand, when the M/D ratio is 20 or higher, the grassy aroma becomes noticeable, the beer-likeness is lost, and the overall flavor evaluation is reduced.

[Example 2]
Dimethyl sulfone and 3-(methylmercapto)propionic acid were added at various concentrations to a beer-like sparkling beverage containing varying amounts of malt, and the effects on off-flavors (earthy odors) and beer-like flavor were examined.

First, a fermented beer-like sparkling beverage was produced in the same manner as in Example 1, except that malt and granulated sugar were used as the fermentation raw materials in the malt ratios shown in Tables 15 to 17. Dimethyl sulfone and/or 3-(methylmercapto)propionic acid were appropriately added to the obtained beer-like sparkling beverage in the concentrations shown in Tables 15 to 17 to produce a beer-like sparkling beverage. A sensory test was carried out on the produced beer-like sparkling beverage. The results are shown in Tables 15 to 17.

In all of the beer-like sparkling beverages with a sugar concentration of 1.5 g/100 mL and an alcohol concentration of 5.0 v/v% (test areas 1-1 to 1-5), the beer-like sparkling beverages with a sugar concentration of 0.4 g/100 mL and an alcohol concentration of 5.0 v/v% (test areas 2-1 to 2-4), and the beer-like sparkling beverages with a sugar concentration of 0.4 g/100 mL and an alcohol concentration of 4.0 v/v% (test areas 3-1 to 3-5), regardless of the malt ratio, all of them had a beer-like flamboyance while suppressing off-flavors (earthy odors), and were found to have a good flavor. These results confirmed that adjusting the M/D ratio had the effect of suppressing off-flavors, regardless of the malt ratio. Furthermore, the higher the malt ratio, the stronger the beer-like flamboyance.

[Example 3]
Dimethyl sulfone and 3-(methylmercapto)propionic acid were added at various concentrations to a non-fermented beer-like sparkling beverage to examine their effects on off-flavors (earthy odors) and beer-like flavor.

First, the concentrations of dimethyl sulfone and 3-(methylmercapto)propionic acid were measured for a commercially available non-fermented beer-like sparkling beverage (commercial product A) with a carbohydrate concentration of 0.0 g/100 mL and an alcohol concentration of 0.00 v/v%, and both were found to be 0.0 ppb. A beer-like sparkling beverage was produced by adding an appropriate amount of dimethyl sulfone and/or 3-(methylmercapto)propionic acid to this commercial product A to achieve the concentrations shown in Table 18. A sensory test was carried out on the produced beer-like sparkling beverage. The results are shown in Table 18.

As shown in Table 18, even in non-fermented beer-like sparkling beverages with a carbohydrate concentration of 0.0 g/100 mL, by increasing the content of 3-(methylmercapto)propionic acid and raising the M/D ratio, it was found that the beverage was endowed with a beer-like richness while suppressing off-odors (earthy odors), resulting in a higher overall evaluation of the flavor.

Claims (13)

The carbohydrate concentration is 1.5 g/100 mL or less,
Contains dimethyl sulfone and 3-(methylmercapto)propionic acid,
A beer-like sparkling beverage characterized in that the ratio of the concentration of 3-(methylmercapto)propionic acid to the concentration of dimethyl sulfone ([concentration of 3-(methylmercapto)propionic acid]/[concentration of dimethyl sulfone]) is 0.3 or more. The beer-like carbonated beverage according to claim 1, wherein the ratio of the concentration of 3-(methylmercapto)propionic acid to the concentration of dimethyl sulfone is 20 or less. The beer-like carbonated beverage according to claim 1, wherein the concentration of dimethyl sulfone is 1.0 ppb or more. The beer-like sparkling beverage according to claim 1, wherein the concentration of dimethyl sulfone is 80 ppb or less. The beer-like carbonated beverage according to claim 1, in which the concentration of 3-(methylmercapto)propionic acid is 10 to 150 ppb. The beer-like carbonated beverage according to claim 1, having an alcohol concentration of 1.0 to 6.0 v/v%. The beer-like carbonated beverage according to claim 1, wherein the alcohol concentration is less than 1.0 v/v%. The beer-like sparkling beverage according to any one of claims 1 to 7, which is a fermented beer-like sparkling beverage. adjusting the concentration of dimethyl sulfone in the beverage and the concentration of 3-(methyl mercapto) propionic acid in the beverage so that the ratio of the concentration of 3-(methyl mercapto) propionic acid to the concentration of dimethyl sulfone ([concentration of 3-(methyl mercapto) propionic acid]/[concentration of dimethyl sulfone]) is 0.3 or more;
having
A method for producing a beer-like sparkling beverage having a carbohydrate concentration of 1.5 g/100 mL or less. moreover,
A step of incorporating one or more materials selected from the group consisting of dimethyl sulfone and 3-(methylmercapto)propionic acid as a raw material;
The method for producing the beer-like sparkling beverage according to claim 9, comprising the steps of: The method for producing a beer-like sparkling beverage according to claim 9, which produces a beer-like sparkling beverage having a dimethyl sulfone concentration of 1.0 to 80 ppb and a 3-(methylmercapto)propionic acid concentration of 10 to 150 ppb. A step of adjusting the ratio of the concentration of 3-(methylmercapto)propionic acid to the concentration of dimethylsulfone in the beverage ([concentration of 3-(methylmercapto)propionic acid]/[concentration of dimethylsulfone]) to 0.3 or more;
having
A method for improving the flavor of a beer-like sparkling beverage having a carbohydrate concentration of 1.5 g/100 mL or less. moreover,
A step of incorporating one or more materials selected from the group consisting of dimethyl sulfone and 3-(methylmercapto)propionic acid as a raw material;
The method for improving the flavor of a beer-like carbonated beverage according to claim 12, comprising the steps of: