JP6652965B2 - Method for producing beer-like sparkling beverage - Google Patents

Description

The present invention relates to a method for producing a beer-like effervescent beverage from which unpleasant odor components such as purines and hydrogen sulfide are sufficiently removed without excessively impairing a bitter component or a preferable flavor component.
This application claims priority based on Japanese Patent Application No. 2015-086449 for which it applied to Japan on April 21, 2015, and uses the content here.

  With respect to beer-like sparkling beverages such as beer and sparkling liquor, a wide variety of products have been put on the market along with diversification of consumer preferences. Further, in recent years, from the consumer's health consciousness, interest in sugar and calorie content and purine content in beer-like sparkling beverages has been increasing.

  As a method of reducing the purine content in a beer-like sparkling beverage, a method of removing the purine using activated carbon is known. It is also known that the activated carbon treatment can remove trans-2-nonenal and its precursor, which are substances causing the deterioration odor (for example, see Patent Documents 1 and 2).

  On the other hand, in the activated carbon treatment, useful components such as pigments, bitter substances, and aroma components that bring out the characteristics of beer, as well as purines and substances causing deterioration odor, are simultaneously absorbed and removed. As a method for producing a beer-like effervescent beverage sufficiently containing a pigment and a bitter substance even when activated carbon treatment is performed, for example, the wort before activated carbon treatment and the bitterness value and chromaticity of the wort are adjusted to be higher than usual. There is a method (for example, see Patent Document 3). In addition, for example, in order to selectively adsorb and remove purines, a method of using activated carbon having an average pore diameter of 1.8 to 2.4 nm for activated carbon treatment is disclosed (for example, Patent Document 4). reference.).

Japanese Patent No. 3831256 JP 2010-124748 A Japanese Patent No. 4076901 Japanese Patent No. 3730935

  In the method described in Patent Document 4, although purines can be efficiently removed, a large amount of pigments and bitter substances are adsorbed and removed, and the beer-like sparkling beverage after adsorbent treatment has a flavor balance. Was still inadequate.

  An object of the present invention is to provide a method for producing a beer-like effervescent beverage from which unpleasant odor components such as purines and hydrogen sulfide are sufficiently removed without excessively impairing a bitter component or a preferable flavor component. I do.

  The present inventors have conducted intensive studies to solve the above problems, and as a result, by using a small activated carbon having an average pore diameter of less than 1.0 nm, without excessively adsorbing and removing bitter components and aroma components useful for beeriness. It has been found that purines and substances causing an unpleasant odor can be sufficiently absorbed and removed, and the present invention has been completed.

That is, the method for producing a beer-like sparkling beverage according to the present invention is the following [1] to [ 6 ].
[1] with respect to the raw material charging step after the solution had lines treated with activated carbon is brought into contact with activated carbon under an average pore diameter of 1.0 nm, for β- phenethyl alcohol content of the solution prior to the activated carbon treatment, after the activated carbon treatment The ratio of the β-phenethyl alcohol content of the solution, and the hydrogen sulfide content of the solution before the activated carbon treatment, the ratio of the hydrogen sulfide content of the solution after the activated carbon treatment is 0.60 or less , A method for producing a beer-like sparkling beverage.
[2] The beer-like effervescent beverage of the above-mentioned [1], wherein the beer-like effervescent beverage is a fermented beer-like effervescent beverage manufactured through a fermentation step, and the solution is a fermentation liquid after the fermentation step. Production method.
[3] The above-mentioned beer-like effervescent beverage is a non-fermented beer-like effervescent beverage produced by mixing raw materials and then introducing carbon dioxide gas into the obtained raw material mixture, and the solution contains carbon dioxide gas. The method for producing a beer-like sparkling beverage according to the above [1], which is a raw material preparation liquid before or after introduction.
[4] The beer-like foaming property of any of [1] to [3], wherein a ratio of a bitterness value of the solution after the activated carbon treatment to a bitterness value of the solution before the activated carbon treatment is 0.70 or more. Beverage manufacturing method.
[5] The ratio of the iso-α-acid content of the solution after the activated carbon treatment to the iso-α-acid content of the solution before the activated carbon treatment, and the solution after the activated carbon treatment with respect to the linalool content of the solution before the activated carbon treatment The ratio of linalool content, the β-citronellol content of the solution before the activated carbon treatment, the β-citronellol content ratio of the solution after the activated carbon treatment, and the geraniol content of the solution before the activated carbon treatment, The method for producing a beer-like effervescent beverage according to any one of [1] to [4], wherein the ratio of the geraniol content of the solution after the activated carbon treatment is 0.40 or more.
[ 6 ] The method for producing a beer-like sparkling beverage according to any one of [1] to [ 5 ], wherein the activated carbon has an average pore diameter of less than 0.5 nm .

  According to the present invention, it is possible to provide a beer-like effervescent beverage having a sufficiently low content of purines and unpleasant odor components, and having a good balance between bitterness and aroma.

  The beer-like effervescent beverage of the present invention and the present specification means an effervescent beverage having beeriness (taste reminiscent of beer in flavor) regardless of the use of malt or hop. The beer-like effervescent beverage in the present invention may be a fermented beer-like effervescent beverage produced via a fermentation step with yeast, or a non-fermented beer-like effervescent beverage produced without undergoing a fermentation step. Is also good. The alcohol concentration of the beer-like sparkling beverage is not limited, and may be an alcoholic beverage of 0.5% by volume or more, or a non-alcoholic beverage of less than 0.5% by volume. Specific examples include beer, low-malt beer, and non-alcoholic beer. In addition, liqueurs obtained by mixing a beverage produced through a fermentation step with an alcohol-containing distillate may be used.

  In addition, the alcohol-containing distillate is a solution containing alcohol obtained by a distillation operation, and one generally classified as distilled liquor can be used. For example, alcohols for raw materials, spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu and the like can be used.

  The method for producing a beer-like sparkling beverage according to the present invention is characterized in that the solution after the raw material preparation step is subjected to an activated carbon treatment in which the solution is brought into contact with activated carbon having an average pore diameter of less than 1.0 nm. Normally, activated carbon having an average pore size of 1 to 4 nm used for purine removal of beer-like sparkling beverages has, in addition to purines, hop-derived bitter components such as iso-α-acid, hop-derived aroma components, and produced during fermentation. However, there is a problem that the activated carbon treatment deteriorates the flavor balance of the beer-like effervescent beverage because the ester, the pigment and the like are also adsorbed. On the other hand, activated carbon having an average pore diameter of less than 1.0 nm used in the present invention hardly adsorbs iso-α-acids and pigments which are important for beer bitterness, and activated carbon having an average pore diameter of 1 to 3 nm. In comparison with the above, the efficiency of adsorption and removal of bitter components and aroma components important for beer is sufficiently low, and the efficiency of adsorption and removal of unpleasant aroma components such as hydrogen sulfide and β-phenethyl alcohol is high. Therefore, by the activated carbon treatment of contacting activated carbon with an average pore diameter of less than 1.0 nm, unpleasant odor components can be efficiently adsorbed and removed without excessively impairing beer-like bitterness and aroma, and the balance between bitterness and aroma A beer-like effervescent beverage can be produced with good quality.

  The activated carbon used in the present invention is not particularly limited as long as it has an average pore diameter of less than 1.0 nm, but preferably has an average pore diameter of less than 0.5 nm, and more preferably 0.3 nm or more and 0.5 nm or more. Less than is more preferred. The average pore diameter of activated carbon can be determined from the following equation (1) by assuming that the pores are cylindrical.

Formula (1): average pore diameter = 4 × (pore volume) / (specific surface area)

  In the activated carbon treatment in the present invention, treatment conditions such as the amount (concentration) of activated carbon to be brought into contact with the solution, the contact time, and the contact temperature can be appropriately determined according to the quality characteristics required for the final product. The greater the amount of activated carbon used and the longer the contact time, the higher the efficiency of adsorption and removal of unpleasant odor components such as hydrogen sulfide, but the higher the risk of adsorption and removal of useful odor components.

  The activated carbon treatment in the present invention is preferably performed under such a condition that bitter components and pigments are not excessively adsorbed and removed by the activated carbon treatment. For example, the ratio of the bitterness of the solution after the activated carbon treatment to the bitterness of the solution before the activated carbon treatment ([[Bitterness of the solution after activated carbon treatment (EBC BU)]] / [the bitterness of the solution before activated carbon treatment] (EBC BU)]) is preferably performed under a processing condition of 0.70 or more, and more preferably performed under a processing condition of the ratio being 0.80 or more. The ratio of the chromaticity of the solution after the activated carbon treatment to the chromaticity of the solution before the activated carbon treatment ([[chromaticity of solution after activated carbon treatment (° EBC)] / [chromaticity of solution before activated carbon treatment (° EBC) )]) Is preferably at least 0.90, more preferably at least 0.95, and even more preferably at least 0.99. .

  The chromaticity can be measured by an EBC (European Brewery Convention) Analytica-EBC standard method or a method according thereto. EBC is a unit of chromaticity in the analysis of beer. The shade of beer color is a numerical value (measured visually with a comparator having nine glass disks of EBC chromaticity, or based on the absorbance at a wavelength of 430 nm). Is calculated.). The bitterness value can be measured, for example, by the EBC method (Beer Brewing Association: “Beer Analysis Method” 8.15 1990).

  The activated carbon treatment in the present invention is carried out by the activated carbon treatment, particularly under the condition that the iso-α-acid of the bitter component and the linalool, β-citronellol and geraniol of the aroma components are not excessively adsorbed and removed. Is preferred. For example, the ratio of the iso-α-acid content of the solution after the activated carbon treatment to the iso-α-acid content of the solution before the activated carbon treatment ([[iso-α-acid concentration of solution after activated carbon treatment] / [iso-acid concentration of solution before activated carbon treatment]) α acid concentration], the ratio of the linalool content of the solution after the activated carbon treatment to the linalool content of the solution before the activated carbon treatment ([the linalool concentration of the solution after the activated carbon treatment] / [the linalool concentration of the solution before the activated carbon treatment] ), The ratio of the β-citronellol content of the solution after the activated carbon treatment to the β-citronellol content of the solution before the activated carbon treatment ([[β-citronellol concentration of the solution after the activated carbon treatment] / [β of the solution before the activated carbon treatment] -Citronellol concentration]) and the ratio of the geraniol content of the solution after the activated carbon treatment to the geraniol content of the solution before the activated carbon treatment ([geraniol in the solution after the activated carbon treatment) (Concentration) / [geraniol concentration of solution before activated carbon treatment]) is preferably 0.40 or more. Among them, it is preferable to perform the treatment under the condition that the [isoalpha acid concentration of the solution after the activated carbon treatment] / [isoalpha acid concentration of the solution before the activated carbon treatment] is 0.80 or more, and more preferably 0.90 or more. It is more preferable to carry out the treatment under the conditions, more preferably to the treatment condition of 0.99 or more. Also, [the linalool concentration of the solution after the activated carbon treatment] / [the linalool concentration of the solution before the activated carbon treatment] is 0.70 or more, [the β-citronellol concentration of the solution after the activated carbon treatment] / [the β of the solution before the activated carbon treatment] -Citronellol concentration] of 0.50 or more, and [geraniol concentration of solution after activated carbon treatment] / [geraniol concentration of solution before activated carbon treatment] is preferably 0.40 or more.

  The activated carbon treatment in the present invention is preferably carried out by activated carbon treatment, particularly under the condition that both hydrogen sulfide and β-phenethyl alcohol among unpleasant odor components are sufficiently adsorbed and removed. For example, the ratio of the hydrogen sulfide content of the solution after activated carbon treatment to the hydrogen sulfide content of the solution before activated carbon treatment ([concentration of hydrogen sulfide of solution after activated carbon treatment] / [hydrogen sulfide concentration of solution before activated carbon treatment] ) And the ratio of the β-phenethyl alcohol content of the solution after the activated carbon treatment to the β-phenethyl alcohol content of the solution before the activated carbon treatment ([[β-phenethyl alcohol concentration of the solution after the activated carbon treatment] / [before the activated carbon treatment] Are preferably 0.60 or less. Above all, [hydrogen sulfide concentration of solution after activated carbon treatment] / [hydrogen sulfide concentration of solution before activated carbon treatment] is 0.55 or less, [β-phenethyl alcohol concentration of solution after activated carbon treatment] / [before activated carbon treatment] [Β-phenethyl alcohol concentration of the solution] is preferably 0.50 or less.

  Thus, activated carbon having an average pore diameter of less than 1.0 nm has a low adsorption removal rate for iso-α-acid, linalool, β-citronellol, and geraniol, and an adsorption removal rate for purine, β-phenethyl alcohol and hydrogen sulfide. high. Thus, according to the method for producing a beer-like sparkling beverage according to the present invention, the content of iso-α-acid, linalool, β-citronellol, and geraniol is sufficient, but the purine, β-phenethyl alcohol, and hydrogen sulfide are contained. Despite the low amount and low purine content, a beer-like sparkling beverage with a good balance of bitterness and aroma can be produced. For example, the purine body concentration in the final beverage is 0.4 mg / 100 mL or less, the iso-α-acid content is 10 to 20 ppm, the linalool content is 15 to 30 ppb, and the β-citronellol content is 1.5. To produce a beer-like sparkling beverage having a geraniol content of 1.0 to 5.0 ppb, a β-phenethyl alcohol content of 5.0 to 15 ppm, and a hydrogen sulfide concentration of 3 ppb or less. it can.

  The method for producing a beer-like effervescent beverage according to the present invention can be produced in the same manner as a general beer-like effervescent beverage, except that the solution after the raw material preparation step is subjected to activated carbon treatment. The production process of a general beer-like sparkling beverage is shown below. The case where it is manufactured through a fermentation step using yeast and the case where it is manufactured without going through a fermentation step are separately shown.

  In the case of producing a fermentable beer-like effervescent beverage through a yeast fermentation step, first, as a raw material preparation step, a fermentation raw material liquid is prepared from at least one selected from the group consisting of cereal raw materials and saccharide raw materials. Specifically, first, a mixture containing at least one of the cereal raw material and the saccharide raw material and the raw water is prepared and heated to saccharify the starch such as the cereal raw material. You may add auxiliary raw materials other than a cereal raw material etc. and water to the said mixture. Examples of the auxiliary material include hops, dietary fiber, yeast extract, sweetener, fruit juice, bittering agent, coloring agent, herbs, flavors and the like. If necessary, saccharifying enzymes such as α-amylase, glucoamylase and pullulanase, and enzyme agents such as proteases can be added.

  The saccharification treatment is performed using an enzyme derived from a grain raw material or the like or an enzyme added separately. The temperature and time during the saccharification treatment depend on the type of the cereal raw material used, the ratio of the cereal raw material in the total fermentation raw material, the type of the added enzyme and the amount of the mixture, the quality of the intended fermented beer-like effervescent beverage, and the like. It is adjusted appropriately in consideration of the above. For example, the saccharification treatment can be performed by a conventional method such as holding a mixture containing a cereal raw material or the like at 35 to 70 ° C for 20 to 90 minutes.

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

  A fermentable beer-like effervescent beverage having a desired flavor can be produced by appropriately adding herbs or the like before or during the boiling treatment. In particular, hops are preferably added before or during the boiling treatment. By performing boiling treatment in the presence of hops, the flavor and aroma components of hops can be efficiently boiled. The amount of hops added, the mode of addition (eg, addition in several portions), and the boiling conditions can be determined as appropriate.

  After the raw material charging step and before the fermentation step, it is preferable to remove lees such as proteins generated by precipitation from the prepared broth. The removal of the cake may be performed by any solid-liquid separation process, but generally, the precipitate is removed using a tank called a whirlpool. The temperature of the broth at this time may be 15 ° C. or more, and is generally about 50 to 80 ° C. The boiled juice (filtrate) after removing the cake is cooled to an appropriate fermentation temperature by a plate cooler or the like. The boiled juice after removing the residue becomes a fermentation raw material liquid.

  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 supplied to the fermentation step, or may be supplied to the fermentation step after adjusting to a desired extract concentration. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts usually used for producing alcoholic beverages. The fermentation yeast may be a top fermentation yeast or a bottom fermentation yeast, but is preferably a bottom fermentation yeast because it is easily applied to a large brewing facility.

  By suppressing alcohol fermentation in the fermentation step, the amount of alcohol produced by fermentation is further reduced. Therefore, especially when producing a fermentable beer-like sparkling beverage having an alcohol concentration of less than 1% by volume, it is also preferable to reduce the degree of fermentation in the fermentation step.

  Further, as a liquor storage step, the obtained fermented liquor is aged in a liquor storage tank, and stored and stabilized under a low temperature condition of about 0 ° C. Then, as a filtration step, the fermented liquor after ripening is filtered. , Yeast and insoluble proteins in the temperature range can be removed to obtain the desired fermented beer-like effervescent beverage. The filtration treatment may be any method capable of removing yeast by filtration, and examples thereof include diatomaceous earth filtration and filter filtration with a filter having an average pore size of about 4 to 5 μm. Further, in order to obtain a desired alcohol concentration, an appropriate amount of water may be added to dilute the solution before or after filtration. The obtained fermented beer-like effervescent beverage is usually bottled in a filling step and shipped as a product.

  In addition, in a process after the fermentation process using yeast, for example, by mixing with a distillate containing alcohol, a fermentable beer-like effervescent beverage corresponding to liqueurs in the Liquor Tax Law can be produced. The alcohol-containing distillate may be added before or after the addition of water for adjusting the alcohol concentration. The alcohol-containing distillate to be added is preferably wheat spirits, since a fermentable beer-like sparkling beverage having a more favorable wheat feeling can be produced.

  In the case of producing a fermentable beer-like sparkling beverage, the activated carbon treatment may be performed on the fermented raw material liquid before the fermentation step after the raw material charging step, or may be performed on the fermented liquid after the fermentation step. In the present invention, it is preferable to perform an activated carbon treatment on the fermented liquid after the fermentation step because an unpleasant odor component generated in the fermentation step can also be removed by adsorption. The activated carbon treatment may be performed on the fermented liquid after the fermentation step and before the alcohol storage step, or may be performed on the fermented liquid after the alcohol storage step.

  In the case of producing a non-fermented beer-like effervescent beverage without going through a fermentation step using yeast, for example, it can be produced by a method (mixing method) of mixing each raw material. Specifically, it can be manufactured by mixing a liquid and a solid raw material to prepare a raw material preparation step and a carbon dioxide gas introducing step of adding carbon dioxide gas to the preparation liquid obtained in the raw material preparation step.

  First, in a raw material preparation step, a mixed liquid is prepared by mixing a liquid and a solid raw material. The order of mixing the raw materials is not particularly limited. All the raw materials may be simultaneously added to the raw water, or the raw materials may be sequentially added, such as adding the raw materials remaining after dissolving the previously added raw materials. Also, for example, a solid (eg, powdery or granular) raw material (eg, a bitter substance, an acidulant, a foaming agent, a coloring agent, a sweet component, a flavoring agent, etc.) and, if necessary, an alcohol are added to the raw water. The solid raw materials may be mixed in advance as aqueous solutions, and these aqueous solutions, alcohols, and, if necessary, raw water may be mixed.

  When insolubles are generated in the prepared liquid prepared in the raw material charging step, it is preferable to perform a treatment such as filtration on the prepared liquid to remove insolubles before the carbon dioxide gas introducing step. The insoluble matter removal treatment is not particularly limited, and can be performed by a method generally used in the art, such as a filtration method and a centrifugation method. In the present invention, insolubles are preferably removed by filtration, more preferably by diatomaceous earth filtration.

  Next, as a carbon dioxide gas introducing step, carbon dioxide gas is added to the preparation liquid obtained in the raw material charging step. Thereby, a non-fermented beer-like sparkling beverage is obtained. By adding carbonic acid, a refreshing feeling similar to that of beer is imparted. The addition of carbon dioxide gas can be performed by a conventional method. For example, the prepared liquid obtained in the raw material charging step and carbonated water may be mixed, and carbon dioxide gas may be directly added to and dissolved in the prepared liquid obtained in the raw material charging step.

  After adding the carbon dioxide gas, the obtained non-fermented beer-like effervescent beverage may be further subjected to a treatment such as filtration to remove insolubles. The insoluble matter removal treatment is not particularly limited, and can be performed by a method generally used in the art.

  When producing a non-fermented beer-like sparkling beverage, the activated carbon treatment may be performed on the raw material mixture before the carbon dioxide gas introduction step, before the carbon dioxide gas introduction step, before the carbon dioxide gas introduction step, and after the carbon dioxide gas introduction step, It may be performed on the raw material mixture after the introduction of carbon dioxide gas.

  In the activated carbon treatment in the present invention, the amount of activated carbon brought into contact with the solution to be treated is, for example, preferably such that the activated carbon concentration in the solution becomes 0.05 to 1% by mass, and 0.1 to 0.5% by mass. Is more preferable, and the amount to be 0.2 to 0.4% by mass is more preferable. When the activated carbon is in the form of powder or particles, the activated carbon can be treated by directly adding and mixing the activated carbon to the solution to be treated. For example, by adding activated carbon having an average pore diameter of less than 1.0 nm to a solution to be treated so as to be 100 to 1000 ppm, the activated carbon is sufficiently dispersed throughout the solution, and purines and hydrogen sulfide and the like are removed. It can be efficiently adsorbed and removed. After the activated carbon treatment, the activated carbon is separated and removed from the solution by performing a solid-liquid separation treatment such as a filtration treatment.

The activated carbon treatment in the present invention is preferably performed simultaneously with the filtration treatment. For example, the filtering treatment can be performed using a filtering material whose surface is coated with activated carbon in advance. As the activated carbon treatment in the present invention, it is preferable to use a filter such as a candle filter in which diatomaceous earth and activated carbon have been precoated. By using a diatomaceous earth filter precoated with activated carbon, the removal efficiency of purines, hydrogen sulfide, and the like can be increased, and a stable removal rate can be achieved from the start of filtration. The amount of the active carbon precoat on the filter, based on the filtration surface area of the filter is 0.1~2kg / ^{m 2,} preferably 0.2~1kg / ^{m 2,} more preferably 0.3 to 0. 8 kg / m ² . The amount of diatomaceous earth to be precoated on the filter is preferably about 1.5 to 3.0 kg / m ² according to the amount usually used at the time of filtration.

  In the present invention and the specification of the present application, purine refers to the total amount of four purine bases of adenine, xanthine, guanine, and hypoxanthine. Purine body content in beer-like sparkling beverages can be detected using, for example, LC-MS / MS after hydrolysis with perchloric acid (“Guide for trace analysis of purine bodies in alcoholic beverages”, Japan Foundation) Food Analysis Center, Internet <URL: http://www.jfrl.or.jp/item/nutrition/post-31.html>, search January 2013).

  By treating the beer-like effervescent beverage with activated carbon using activated carbon having an average pore diameter of less than 1.0 nm, a refreshing taste is obtained as compared to before the treatment. In particular, when malt is used as a raw material, the method for producing a beer-like effervescent beverage according to the present invention can produce a beer-like effervescent beverage having less malty odor, light and easy to drink, and having a good flavor balance. . Conventionally, in order to produce a clean fermented beer-like effervescent beverage, it was necessary to dilute the manufactured fermented beer-like effervescent beverage with water or to ferment wort with a low extract content. The fermented beer-like effervescent beverage obtained by the method is refreshing, but has a low overall taste and poor flavor. In order to cover the thinness of taste, a flavor may be added separately. However, in a fermentable beer-like effervescent beverage to which a flavor is separately added, the balance of taste is often lost. On the other hand, after fermenting a fermentation raw material liquid having a sufficient amount of extract, by performing an activated carbon treatment using activated carbon having an average pore diameter of less than 1.0 nm, the flavor balance is good and clear. A light beer-like sparkling beverage can be produced.

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

[Example 1]
Beer-like sparkling beverages were treated with activated carbon using three types of activated carbons having different average pore diameters, and the effects of the activated carbon treatment on bitterness, chromaticity, and purine concentration were examined.

  First, the bitterness value was 26.0 EBC B.I. U. Activated carbon (manufactured by Company A) having an average pore diameter of 0.4 nm and an average pore diameter of 1.84 nm for 500 mL of a beer-like effervescent beverage having a chromaticity of 16.0 EBC and a purine concentration of 0.676 mg / 100 mL. Activated carbon (manufactured by Company B) or activated carbon having an average pore diameter of 3.37 nm (manufactured by Company C) was mixed at room temperature at 1000 ppm (500 mg), and then stirred for 20 minutes. Thereafter, the activated carbon was removed from the beer-like sparkling beverage by performing a filtration treatment using a 0.45 μm filter (manufactured by ADVANTEC).

The bitterness, chromaticity, and purine concentration of the beer-like sparkling beverage after activated carbon were measured.
The bitterness value was measured according to the EBC method.

  The purine concentration was measured by a method using LC-MS / MS after hydrolysis with perchloric acid (Japan Food Research Laboratories: "Guide to trace analysis of purine in alcohol"). In the measurement method, the limit of quantification for each of adenine, guanine, xanthine, and hypoxanthine was 0.02 mg / 100 mL.

For the chromaticity, the absorbance at 430 nm of each beverage was measured, and the chromaticity (° EBC) was calculated from the measured value by the following formula (2). In the formula (2), “C” means chromaticity (EBC unit), “F” means dilution ratio, and “A ₄₃₀ ” means absorbance at 430 nm. “25” in the equation (2) is a factor for converting to EBC chromaticity.

Formula (2): C = 25 × F × A ₄₃₀

  Based on the measurement result, the removal rate ｛([measured value of beer-like sparkling beverage before activated carbon treatment]-[measured value of beer-like sparkling beverage after activated carbon treatment]) / [beer-like sparkling beverage before activated carbon treatment] Measurement value]｝, “[total purine removal rate (%)] / [bitterness removal rate (%)]” and “[total purine removal rate (%)] / [chromaticity removal rate (%) ] Was calculated. Table 1 shows the calculation results. In contrast to Sample 1-2 treated with activated carbon having an average pore diameter of 1.84 nm and Sample 1-3 treated with activated carbon having an average pore diameter of 3.37 nm, Sample 1-1 treated with activated carbon having an average pore diameter of 0.4 nm was used. Although the “total purine removal rate” was almost the same, the “bitterness removal rate” and the “chromaticity removal rate” showed low values. From these results, it was shown that when treated with activated carbon having an average pore diameter of 0.4 nm, the amount of adsorbed and removed bitter components and pigment components was small.

[Example 2]
The beer-like sparkling beverage was treated with activated carbon using five types of activated carbons having different average pore diameters, and the effects of the activated carbon treatment on the bitterness value, chromaticity, and purine concentration were examined.

  First, a bitterness value of 16.0 EBC B.I. U. For 500 mL of a beer-like sparkling beverage having a chromaticity of 7.6 EBC and a purine content of 0.450 mg / 100 mL, activated carbon having an average pore diameter of 0.2 nm (manufactured by Company A) and activated carbon having an average pore diameter of 0.31 nm ( A), activated carbon having an average pore diameter of 0.4 nm (manufactured by Company A) used in Example 1, activated carbon having an average pore diameter of 0.57 nm (manufactured by Company A), or having an average pore diameter of 1 used in Example 1 After mixing 0.84 nm activated carbon (manufactured by Company B) at room temperature with 1000 ppm (500 mg), the mixture was stirred for 20 minutes. Thereafter, the activated carbon was removed from the beer-like sparkling beverage by performing a filtration treatment using a 0.45 μm filter (manufactured by ADVANTEC).

  In the same manner as in Example 1, the bitterness, chromaticity, and purine concentration of the beer-like sparkling beverage after activated carbon were measured, and the removal rate was determined as “[total purine body removal rate (%)] / [removal of bitterness. Rate (%)] "and" [total purine body removal rate (%)] / [chromaticity removal rate (%)] ". Table 2 shows the calculation results. Sample 2-1 treated with activated carbon having an average pore diameter of 0.2 nm, sample 2-2 treated with activated carbon having an average pore diameter of 0.31 nm, and sample treated with activated carbon having an average pore diameter of 0.4 nm Sample No. 2-3 and activated carbon having an average pore diameter of 0.57 nm and treated with activated carbon were “[total purine body removal ratio (%)] / [bitterness removal ratio (%)]” and “[total purine body removal ratio (%)]. Purine body removal rate (%)] / [chromaticity removal rate (%)] showed higher values than Sample 2-5 treated with activated carbon having an average pore diameter of 1.84 nm. That is, in the sample treated with activated carbon having an average pore diameter of less than 1.0 nm, purines were selectively produced with respect to the bitterness component and the chromaticity component as compared with the sample treated with activated carbon having an average pore diameter of 1.0 nm or more. It was shown to be removed. In addition, "[total purine removal rate (%)] / [bitter value removal rate (%)]" and "[total purine removal rate] of samples 2-1 to 2-3 are better than that of sample 2-4. Body removal rate (%)] / [chromaticity removal rate (%)], the effect is preferably treated with activated carbon having an average pore diameter of less than 0.5 nm. It has been suggested.

[Example 3]
The beer-like sparkling beverage was treated with activated carbon using two types of activated carbons having different average pore diameters, and the effects of the activated carbon treatment on the bitterness value, chromaticity, and purine concentration were examined.

  First, the bitterness value was 26.0 EBC B.I. U. Activated carbon (manufactured by Company A) having an average pore diameter of 0.4 nm used in Example 1 and 500 mL of a beer-like sparkling beverage having a chromaticity of 9.2 EBC and a purine body of 11.7 mg / 100 mL, or Example 1 The activated carbon (manufactured by Company B) having an average pore diameter of 1.84 nm used in the above was mixed at room temperature at 1000 ppm (500 mg), and then stirred for 20 minutes. Thereafter, the activated carbon was removed from the beer-like sparkling beverage by performing a filtration treatment using a 0.45 μm filter (manufactured by ADVANTEC).

  In the same manner as in Example 1, the bitterness, chromaticity, and purine concentration of the beer-like sparkling beverage after activated carbon were measured, and the removal rate was determined as “[total purine body removal rate (%)] / [removal of bitterness. Rate (%)] "and" [total purine body removal rate (%)] / [chromaticity removal rate (%)] ". Table 3 shows the calculation results. “[Total purine body removal rate (%)] / [bitterness removal rate (%)]” and “[total purine body removal rate (%) of sample 3-1 treated with activated carbon having an average pore diameter of 0.4 nm] %)] / [Chromaticity removal rate (%)] showed a higher value than Sample 3-2 treated with activated carbon having an average pore diameter of 1.84 nm. That is, the sample treated with activated carbon having an average pore diameter of less than 1.0 nm has a higher bitterness value and chromaticity and contains a relatively large amount of total purines as compared with the sample treated with activated carbon having an average pore diameter of 1.0 nm or more. It was also shown that purine bodies were selectively removed from the beer-like sparkling beverages with respect to the bitter component and the chromaticity component.

[Example 4]
The beer-like effervescent beverage was activated carbon-treated using activated carbon (manufactured by Company A) having an average pore diameter of 0.4 nm and activated carbon (manufactured by Company B) having an average pore diameter of 1.84 nm used in Example 1, and with respect to various component concentrations. The effect of activated carbon treatment was investigated.

  First, the bitterness was 14.5 EBC B.I. U. , Linalool concentration is 31.7 ppb, β-citronellol concentration is 5.2 ppb, geraniol concentration is 4.4 ppb, β-phenethyl alcohol concentration is 11.0 ppm, and hydrogen sulfide concentration is 4.9 ppb. Then, activated carbon was mixed at 0 ° C. at 200 ppm (24 g), and then the activated carbon was removed by filtration.

  The iso-α-acid concentration, linalool concentration, β-citronellol concentration, geraniol concentration, β-phenethyl alcohol concentration, hydrogen sulfide concentration, and purine body concentration of the beer-like sparkling beverage after activated carbon were measured. The purine concentration was measured in the same manner as in Example 1.

  The concentrations of linalool, β-citronellol, and geraniol were measured using a stirrer branch adsorption extraction method (SBSE method: Stir Bar Solvent Extraction). Specifically, β-damascon was added as an internal standard to a beer-like effervescent beverage (sample) to be measured at 0.1 ppb and diluted 5-fold, and a diluted sample (20 mL) was collected in a 30 mL vial. A stirring branch (length = 20 mm; Twister (trade name); manufactured by Gerstel, Germany) coated with 47 μL of PDMS (polydimethylsiloxane) is placed in the vial, the lid is closed, the mixture is stirred at 40 ° C. for 2 hours, and the mixture is stirred. Each fragrance component was adsorbed on the branch. Next, the stirring branch was removed from the vial, and after completely removing water droplets, a thermal desorption unit (TDU) (manufactured by Gerstel) and a programmable temperature-evaporation inlet (Programmable temperature-vaporization inlet; CIS4; manufactured by Gerstel) Was inserted into a GC-MS equipped with. The GC-MS conditions are as follows.

Apparatus: Gas chromatograph apparatus 6890 (manufactured by Agilent Technologies)
Detector: MSD5973N quadrupole mass spectrum (manufactured by Agilent Technologies)
Column: DB-WAX capillary column (length: 60 m, inner diameter: 0.25 mm, film thickness: 0.25 μm, manufactured by Agilent Technologies)
Inlet: 250 ° C pulsed splitless injection mode
Injection volume: 1 μL
Carrier gas: Helium (1 mL / min)
Column temperature setting: 40 ° C (hold for 5 minutes)-(3 ° C / minute)-240 ° C (for 20 minutes)
Mass-to-charge ratio: 30 to 350 (m / z)
Ionization conditions: 70 eV, single ion-monitoring (SIM) mode
Quantitative method: The determination was performed by comparing the peak area area of each flavor component with the peak area area of the internal standard product.

  β-phenethyl alcohol was prepared by adding a predetermined amount of sodium chloride to a beer-like effervescent beverage, extracting the components into chloroform in the presence of hydrochloric acid, and analyzing by gas chromatography equipped with an FID detector.

  The analysis of iso-α-acid was measured by HPLC according to the method of Analytica-EBC (1987), Method 9.6.

  In the analysis of hydrogen sulfide, first, a certain amount of a beer-like sparkling beverage was collected, placed in a vial containing a stir bar, a predetermined amount of sodium chloride was added, and then 3N hydrochloric acid, an internal standard solution (ethyl methyl sulfide 10 mg / mL), and the mixture was sealed with an aluminum cap. Next, the sodium chloride was dissolved by rotating the stir bar at room temperature for 10 minutes, and then the concentration of dissolved hydrogen sulfide in the beer-like sparkling beverage was determined from the internal standard ratio by headspace GC-FPD.

  Based on the measurement results, the ratio of the measured value of the beer-like sparkling beverage after the activated carbon treatment to the measured value of the beer-like sparkling beverage before the activated carbon treatment ([measured value of the beer-like sparkling beverage after the activated carbon treatment] / [ Measured value of beer-like sparkling beverage before activated carbon treatment]) was calculated. Table 4 shows the calculation results together with the purine concentration. In Table 4, “mass ratio after iso-α-acid activated carbon treatment” is [iso-α-acid concentration of beer-like sparkling beverage after activated carbon treatment] / [iso-α-acid concentration of beer-like sparkling beverage before activated carbon treatment]. The “mass ratio after linalool activated carbon treatment” means “linalool concentration of beer-like sparkling beverage after activated carbon treatment” / [linalool concentration of beer-like sparkling beverage before activated carbon treatment], and “β-citronellol. The “mass ratio after activated carbon treatment” means [β-citronellol concentration of beer-like sparkling beverage after activated carbon treatment] / [β-citronellol concentration of beer-like sparkling beverage before activated carbon treatment] and “after geraniol activated carbon treatment” The “mass ratio” means [geraniol concentration of beer-like sparkling beverage after activated carbon treatment] / [geraniol concentration of beer-like sparkling beverage before activated carbon treatment], and “β-phenethyl alcohol activity”. The “mass ratio after treatment” means [β-phenethyl alcohol concentration of beer-like sparkling beverage after activated carbon treatment] / [β-phenethyl alcohol concentration of beer-like sparkling beverage before activated carbon treatment], and “hydrogen sulfide activated carbon”. The "mass ratio after treatment" means [concentration of hydrogen sulfide in beer-like sparkling beverage after activated carbon treatment] / [hydrogen sulfide concentration in beer-like sparkling beverage before activated carbon treatment].

  Sample 4-1 treated with activated carbon having an average pore diameter of 0.4 nm was substantially equal in purine body concentration to sample 4-2 treated with activated carbon having an average pore diameter of 1.84 nm, but had a bitterness value and linalool. , Β-citronellol and geraniol had high mass ratios after activated carbon treatment, whereas β-phenethyl alcohol and hydrogen sulfide had low mass ratios after activated carbon treatment. From these results, when treated with activated carbon having an average pore diameter of 0.4 nm, sulfuration while leaving bitterness represented by iso-α-acid and hop aroma such as linalool, β-citronellol, and geraniol in a well-balanced manner. It was suggested that an unpleasant odor such as hydrogen and β-phenethyl alcohol which is a higher alcohol component could be reduced.

[Example 5]
Samples 4-1 and 4-2 prepared in Example 4 were subjected to a sensory evaluation by eight specialized panels. Specifically, the sensory evaluation is based on the criterion of "beer-likeness" of this product, which is "easy to drink, but also has a hop-derived aroma and can be drunk". Was defined as 3.0, and the beer quality of each sample was evaluated. The beer-like effervescent beverage used in Example 4 (bitterness is 14.5 EBC BU, linalool concentration is 31.7 ppb, β-citronellol concentration is 5.2 ppb, geraniol concentration is 4.4 ppb, β-phenethyl alcohol A beer-like effervescent beverage having a concentration of 11.0 ppm and a hydrogen sulfide concentration of 4.9 ppb) 120 L, the activated carbon of which was removed by filtration without mixing with activated carbon, was designated as Sample 4-3, and similarly used as a control. evaluated.

  Table 5 shows the results of the sensory evaluation. Samples 4-1 and 4-2, which had been subjected to the activated carbon treatment, had a lower score of 'beer likeness' than Sample 4-3, which had not been subjected to the activated carbon treatment. The score of 'beer likeness' was kept higher than that. That is, although the beer quality tends to be impaired by the activated carbon treatment, the use of activated carbon having an average pore diameter of less than 1.0 nm makes the 'beer quality' better than using activated carbon having an average pore diameter of 1.0 nm or more. It was suggested that damage can be suppressed.

[Example 6]
For the samples 4-1 and 4-2 prepared in Example 4, the activated carbon was removed by filtration, and after storing at 37 ° C. for one week, a sensory evaluation was performed by a specialized panel of eight persons. Specifically, the sensory evaluation was performed in such a manner that the impression felt during drinking was freely commented. Table 6 shows the comments made for each sample and the number of specialized panels who made the comments.

  In contrast to sample 4-2 using activated carbon having an average pore diameter of 1.84 nm, sample 4-1 using activated carbon having an average pore diameter of 0.4 nm has few comments on “aging” and “cardboard”, and “cereal” ”,“ Yogurt ”and“ raspberry ”. In addition, in Sample 4-1, the comments of "Light" and "Clear" increased compared to Sample 4-2. That is, when activated carbon having an average pore diameter of less than 1.0 nm is used, compared to the case where activated carbon having an average pore diameter of 1.0 nm or more is used, deterioration due to storage of the beer-like effervescent beverage is suppressed and lightening is achieved. It was suggested that a clear taste can be maintained.

Claims (6)

The raw material charging step after the solution had lines treated with activated carbon is brought into contact with activated carbon under an average pore diameter of 1.0 nm,
The ratio of the β-phenethyl alcohol content of the solution after the activated carbon treatment to the β-phenethyl alcohol content of the solution before the activated carbon treatment, and
The ratio of the hydrogen sulfide content of the solution after the activated carbon treatment to the hydrogen sulfide content of the solution before the activated carbon treatment,
However, all are 0.60 or less, The manufacturing method of a beer-like sparkling beverage. The beer-like effervescent beverage is a fermented beer-like effervescent beverage produced through a fermentation step,
The method for producing a beer-like sparkling beverage according to claim 1, wherein the solution is a fermented liquid after a fermentation step. The beer-like effervescent beverage is a non-fermented beer-like effervescent beverage produced by introducing a carbon dioxide gas into the obtained raw material preparation liquid after blending the raw materials,
The method for producing a beer-like sparkling beverage according to claim 1, wherein the solution is a raw material mixture before or after carbon dioxide gas introduction.   The beer-like sparkling beverage according to any one of claims 1 to 3, wherein a ratio of a bitterness value of the solution after the activated carbon treatment to a bitterness value of the solution before the activated carbon treatment is 0.70 or more. Production method. The ratio of the iso-α-acid content of the solution after the activated carbon treatment to the iso-α-acid content of the solution before the activated carbon treatment,
The ratio of the linalool content of the solution after the activated carbon treatment to the linalool content of the solution before the activated carbon treatment,
The ratio of the β-citronellol content of the solution after the activated carbon treatment to the β-citronellol content of the solution before the activated carbon treatment, and the geraniol content of the solution after the activated carbon treatment to the geraniol content of the solution before the activated carbon treatment Content ratio,
The method for producing a beer-like sparkling beverage according to any one of claims 1 to 4, wherein each is 0.40 or more. The method for producing a beer-like sparkling beverage according to any one of claims 1 to 5 , wherein the activated carbon has an average pore diameter of less than 0.5 nm.