JP7831965B2 - Method for producing bottled beer-like sparkling beverages - Google Patents

Description

Application of Article 30, Paragraph 2 of the Patent Act 1. January 6, 2021 "Asahi Breweries, Ltd. 2021 Business Policy Briefing"

Application of Article 30, Paragraph 2 of the Patent Act 2. March 30, 2021 "Asahi Breweries, Ltd. Super Dry Draft Beer in a Can Media Preview Event"

Application of Article 30, Paragraph 2 of the Patent Act 3. Sale of product name "Asahi Super Dry Draft Beer in a Can" on April 1, 2021

Application of Article 30, Paragraph 2 of the Patent Law 4. Press release on January 6, 2021, regarding the product name "Asahi Super Dry Draft Beer in a Can" <https://www.asahibeer.co.jp/news/2021/0106_1.html>

Application of Article 30, Paragraph 2 of the Patent Law 5. Press release dated April 8, 2021, regarding the product name "Asahi Super Dry Draft Beer in a Can" <https://www.asahibeer.co.jp/news/2021/0408.html>

Application of Article 30, Paragraph 2 of the Patent Law 6. Press release on April 21, 2021, regarding the product name "Asahi Super Dry Draft Beer in a Can" <https://www.asahibeer.co.jp/news/2021/0421_1.html>

Application of Article 30, Paragraph 2 of the Patent Law 7. Press release dated May 7, 2021, regarding the product name "Asahi Super Dry Draft Beer in a Can" <https://www.asahibeer.co.jp/news/2021/0507.html>

Application of Article 30, Paragraph 2 of the Patent Law 8. Press release dated May 21, 2021, regarding the product name "Asahi Super Dry Draft Beer in a Can" <https://www.asahibeer.co.jp/news/2021/0521.html>

Application of Article 30, Paragraph 2 of the Patent Law 9. Press release dated July 20, 2021, regarding the product name "Asahi Super Dry Draft Beer in a Can" <https://www.asahibeer.co.jp/news/2021/0720.html>

Application of Article 30, Paragraph 2 of the Patent Law 10. April 29, 2021 TV Tokyo "Cambrian Palace: The Dawn of a New Era! Exploring Asahi Beer's Strategy"

Application of Article 30, Paragraph 2 of the Patent Act 11. March 30, 2021 TBS Television "Gogosma ~GOGO! Smile!"

Application of Article 30, Paragraph 2 of the Patent Law 12. February 24, 2021 Nikkei Design March 2021 Issue pp. 31-33 "Special Feature - Branding to Win in the Midst of the COVID-19 Pandemic - [Case Study 4 Keyword: Enhancing the Value of Flagship Products with "New Experiences"] - Asahi Beer / Asahi Super Dry Draft Beer in a Can - A Hot Topic Even Before Release! A "New Foam Experience" Born from Discarding Conventional Ideas"

Application of Article 30, Paragraph 2 of the Patent Law 13. March 4, 2021 Nikkei Trendy April 2021 Issue, Page 125 "TRENDY WHAT'S NEW - Hit Alert - [Beverages] - Asahi Beer "Asahi Super Dry Draft Beer in a Can" - Foam is naturally generated when the lid is opened A "new foam experience" born from discarding conventional ideas"

Application of Article 30, Paragraph 2 of the Patent Law 14. Nikkei Ryutsu MJ (Distribution Newspaper), June 21, 2021, Page 14 "Hit Product Ranking: Interview with the Development Manager ▲2▼ Asahi Beer 'Super Dry Draft Beer in a Can'"

Application of Article 30, Paragraph 2 of the Patent Law 15. August 5, 2021, Nikkei Shimbun Morning Edition, Page 12 "Next Story: Asahi, Adversity is an Opportunity - Draft Beer in a Can Buried for 10 Years - Recreating the 'Foam' of Beer Drinked at a Bar - Sold Out Nationwide, Lost Opportunity"

Application of Article 30, Paragraph 2 of the Patent Law 16. Nikkei CrossTrend, August 30, 2021 [The Secrets to a "Resonant" Presentation, Part 67] "Asahi's 'Draft Beer in a Can' Materials: Videos Conveying Real Consumer Voices are Key," <https://xtrend.nikkei.com/atcl/contents/18/00112/00071/>

This invention relates to a method for producing a bottled, beer-like effervescent beverage that spontaneously generates foam upon opening and maintains its foaming properties.

In beer-like sparkling beverages, the formation of a white, creamy foam upon consumption is one of the product's selling points. Packaged beer-like sparkling beverages, typically filled in cans or bottles, usually effervesce and form a foam layer when poured into another container such as a glass or mug. Furthermore, applying ultrasonic vibrations after pouring into the other container can be used to create even finer foam.

In beer-like sparkling beverages, the retention of the formed foam for a longer period is often a desirable product quality. Foam plays a role in preventing quality deterioration of beer-like sparkling beverages; the better the foam retention, the longer the beverage can be enjoyed after being poured into a container. Various methods have been disclosed to improve the foam retention of beer-like sparkling beverages.

For example, Patent Document 1 discloses that by adding a protein hydrolysate obtained by treating plant proteins with protease and fermenting it, a beer-like sparkling beverage with good foam retention and flavor can be produced by retaining high-molecular-weight peptides, which are foaming and foam-retention components.
Furthermore, Patent Document 2 discloses that in a low-fermentation beer-like sparkling beverage, by incorporating both alginate ester, which is a foaming agent, and collagen peptide, which is a foam-retaining component, both the texture and foam retention of the foam can be improved when the beverage is poured into another container such as a glass.
Patent Document 3 discloses that soybean polysaccharides, gum arabic, gellan gum, xanthan gum, and guar gum can be used as foaming agents and foam stabilizers (foam retention improvers) for effervescent beverages, and Patent Document 4 discloses that soybean saponins can be used as foaming agents and foam stabilizers for effervescent beverages.

On the other hand, canned beer and similar beverages are sometimes consumed directly from the can rather than being poured into another container. Even in such cases, it is desirable that foam spontaneously forms upon opening, similar to when the beverage is poured into another container. To meet this demand, technologies are known for enhancing the effervescence of beverage cans filled with carbonated drinks by modifying the internal structure of the container.

For example, Patent Document 5 discloses a beverage can made by forming a metal plate, characterized in that the inner bottom surface of the can has a predetermined surface roughness.
Furthermore, Patent Document 6 discloses a can for effervescent beverages characterized in that the organic resin coating layer formed on the inner surface of the can has recesses formed when predetermined high-melting-point, large-diameter particles detach and/or protrusions formed when they remain, and recesses formed when predetermined low-melting-point, small-diameter particles detach.
Patent Document 7 discloses a container for foamed liquids characterized by having a recess on its inner surface having a substantially V-shaped cross-section.
Patent Document 8 discloses a can lid for a beverage can filled with a _CO2 -containing beverage, characterized in that an organic resin coating is laminated on the flat inner surface of the can lid body, and recesses, protrusions, or uneven surfaces are formed on the inner surface of the organic resin coating.
Patent Document 9 discloses a beverage can with further improved effervescence, in which a plurality of caldera-shaped structures having an average diameter of 10 to 60 μm are provided on the inner surface of the body, with 7 to 30 such structures per 1 ^mm² .

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

The present invention aims to provide a method for producing a bottled, beer-like effervescent beverage in which foam spontaneously and rapidly forms upon opening the can.

The inventors of this invention have discovered that, in the production of bottled beer-like sparkling beverages, providing an uneven surface on the inner surface of the container allows for spontaneous foam formation upon opening and maintains foaming properties. Furthermore, they found that a shorter storage period results in faster foam formation upon opening compared to a longer storage period, thus completing the present invention.

The inventions according to the present invention are as follows [1] to [7].
[1] A fermentation process in which yeast is inoculated into the fermentation raw material liquid and fermented to obtain a fermented liquid,
The fermented liquid obtained in the fermentation process is transferred to a storage tank and stored for a certain period of time for maturation in a storage process,
After the storage process, a filtration process is performed to filter the fermented liquid after maturation.
After the filtration step, a filling step is performed in which the filtered fermented liquid is filled into a container having a foaming surface on its inner surface and sealed.
It has,
A method for producing a bottled beer-like sparkling beverage, wherein the storage period in the aforementioned storage step is 50 days or less.
[2] A method for producing the bottled beer-like sparkling beverage according to [1], wherein the storage period is 7 to 45 days.
[3] The method for producing a bottled beer-like sparkling beverage according to [1] or [2], wherein the fermentation raw material liquid is a saccharified liquid of fermentation raw materials including malt, and the malt ratio in the fermentation raw materials is 10% by mass or more.
[4] A method for producing a bottled beer-like sparkling beverage having an alcohol concentration of 0.5 to 8.0 g/100 mL, according to any of the methods described in [1] to [3] above.
[5] A method for producing a bottled beer-like sparkling beverage according to any of [1] to [4], wherein the container is a metal container in which, when opened, an area of 30% or more of the surface area of the top of the container is open.
[6] A method for producing a bottled beer-like sparkling beverage according to any of [1] to [5] above, wherein the manufactured bottled beer-like sparkling beverage has a cover time of 5 seconds or less after being stored at 4°C for 24 hours.
[7] A bottled beer-like sparkling beverage in which the beer-like sparkling beverage is filled into a metal container,
The aforementioned metal container has a foaming surface with uneven texture on its inner surface, and when opened, an area of 30% or more of the top surface of the container is open.
A bottled, beer-like sparkling beverage in which the cover time after storage at 4°C for 24 hours is 5 seconds or less.

This invention makes it possible to produce a bottled, beer-like effervescent beverage that spontaneously and quickly generates fine white foam upon opening, without the need for transfer to a glass or ultrasonic vibration, and maintains its foaming properties.

In this invention and specification, "beer-like sparkling beverage" refers to a beverage containing carbon dioxide that possesses "beer-like characteristics." "Beer-like characteristics" means a taste that evokes beer in terms of aroma and flavor, regardless of the product name or labeling. In other words, "beer-like sparkling beverage" refers to a sparkling beverage that, regardless of alcohol content, the presence or absence of malt and hops, or fermentation, possesses a flavor, taste, and texture equivalent to or similar to beer, and has high thirst-quenching properties and drinkability (the ability to drink multiple glasses without getting tired of it).

In this invention and this specification, "fermented beer-like sparkling beverage" means a beer-like sparkling beverage produced through a fermentation process. The fermentation method is not particularly limited; it may be single fermentation, single-stage multiple fermentation, or parallel multiple fermentation. However, it is preferable to use single-stage multiple fermentation, similar to traditional beer production, where a saccharification process, which breaks down starch contained in raw materials such as malt into 1-3 sugars, and a fermentation process, which produces alcohol from the sugars using yeast, are carried out separately.

The bottled beer-like sparkling beverage produced by the method for producing a bottled beer-like sparkling beverage according to the present invention (hereinafter sometimes simply referred to as "the bottled beer-like sparkling beverage according to the present invention") specifically includes beverages produced through a fermentation process, such as beer, sparkling alcoholic beverages, low-alcohol beer-like sparkling beverages, and non-alcoholic beer. Alternatively, it may be a liqueur obtained by mixing a beverage produced through a fermentation process with an alcohol-containing distillate.

Furthermore, the alcohol-containing distillate is a solution containing alcohol obtained through a distillation operation, and generally, distilled spirits can be used. For example, even raw material alcohol may be used, and spirits such as whiskey, brandy, vodka, rum, tequila, gin, and shochu can be used.

The present invention relates to a method for producing a bottled beer-like sparkling beverage, comprising: a fermentation step of inoculating a fermentation raw material liquid with yeast to obtain a fermented liquid; a storage step of transferring the fermented liquid obtained in the fermentation step to a storage tank and storing it for a certain period of time for maturation; a filtration step of filtering the fermented liquid after the storage step; and a filling step of filling the filtered fermented liquid into a container having a foaming surface on its inner surface and sealing it, characterized in that the storage period in the storage step is 50 days or less. By filling and sealing the beverage into a container having a foaming surface on its inner surface, foam is spontaneously formed upon opening, and the foaming property is maintained. Furthermore, by limiting the storage period in the storage step (hereinafter sometimes referred to as the "storage period") to 50 days or less, foam formation upon opening is made more rapid.

(A container with a foaming surface on its inner surface)
The container used in the present invention is not particularly limited as long as it has a foaming surface on its inner surface. A "foaming surface" is a surface that has the function of improving the foaming (effervescence) of a beverage. The foaming surface that the container used in the present invention has is not particularly limited as long as it is a surface that improves the foaming of a beverage compared to a flat structure. For example, it may be a container that has only recesses on its inner surface, a container that has only convex parts on its inner surface, or a container that has both recesses and convex parts. As a "container with a foaming surface on its inner surface" used in the present invention, for example, the containers described in Patent Documents 5 to 9 can be used.

Note that "recesses" refer to structures with a depth of 1 μm or more, and "protrusions" refer to structures with a height of 1 μm or more. Each recess is generally circular. The uneven surface structure of the container's inner surface can be measured, for example, by image analysis of laser microscope photographs of the container's inner surface.

The container used in the present invention is made of metal and has a cylindrical body, a bottom surface, and a top surface (top of the can lid), and the body is preferably provided with a foaming surface. In particular, the foaming surface is preferably one in which the inner surface of the body contains 5,000 to 25,000 recesses with a diameter of 0.5 μm to 20 μm per 1 ^mm² , more preferably 5,000 to 20,000 recesses with a diameter of 0.5 μm to less than 5 μm per 1 ^mm² , and more preferably 200 to 2,000 recesses with a diameter of 5 μm to 20 μm per 1 ^mm² . Such a container having a foaming surface can be realized, for example, by providing a resin layer with irregularities on the inner surface of a metal container. As the metal container, beverage cans commonly used for filling effervescent beverages, such as aluminum cans or steel cans, can be used. For example, during the manufacture of the container, a resin composition containing wax particles is applied to the inner surface of the metal container and baked. The wax particles used are components that volatilize during baking. As a result, the wax particles detach during baking, forming an uneven structure on the resin layer.

In this invention, the container used is preferably a metal container in which, upon opening, an area of 30% or more of the container's top surface is open. For example, in the case of a can, it is preferable to have a can of the type in which, when the lid is opened, an area of 30% or more of the container's top surface is open—a so-called full-open can. The area that is opened is preferably 50% or more of the container's top surface area, more preferably 90% or more, and even more preferably the entire top surface of the container.

Unlike conventional containers, fully open cans allow users to visually perceive the foaming action, evoking the feeling of beer being poured into a glass. Furthermore, because a larger volume of liquid flows into the mouth at the same angle compared to conventional containers, users can enjoy both the foam and the liquid simultaneously.

The fully open can used in this invention includes one in which the top surface of the can lid is circular and has a score (notch) processed around its entire circumference. This scoring process allows the entire top surface of the can detach from the can body, creating an opening. However, the top surface of the can lid does not necessarily need to detach completely; a configuration in which a portion of the top surface of the can lid remains attached to the can body after opening is also possible.

The capacity of the container used in this invention (the amount of beverage liquid filled) is not particularly limited, but for example, it is 135 to 1000 mL, preferably 320 to 500 mL. Furthermore, if the top surface of the container is circular, the diameter of the container opening is not particularly limited, but for example, it is 200 to 211 mm in diameter, preferably 202 to 206 mm in diameter (JIS Z 1571:2016).

(Storage period)
The storage process, also known as the post-fermentation process, is the process of transferring the fermented liquid obtained after the pre-fermentation process to a storage tank and storing it under low-temperature conditions for maturation. Yeast digests the fermentable sugars remaining in the fermented liquid, and post-fermentation proceeds. Post-fermentation reduces unpleasant odor-causing substances such as acetaldehyde and hydrogen sulfide produced during pre-fermentation, and the flavor matures. Furthermore, the post-fermented liquid (storage liquid) becomes clearer as high-molecular-weight substances such as proteins and polyphenols aggregate and precipitate. However, if the storage period is too long, the remaining yeast will decompose foam proteins and undergo autodigestion, leading to a decrease in foam retention and deterioration of flavor. To avoid these quality degradations, yeast that precipitates along with other high-molecular-weight substances is periodically removed during the storage period. The storage period varies depending on the type of beer-like sparkling beverage, the type of yeast, and the desired product quality. When using a large storage tank, for example, a storage tank with a capacity of 50 kL or more, a storage period of at least one month is necessary to sufficiently reduce odor-causing and turbidity-causing substances from the semi-finished product in the tank.

As the storage period lengthens, the foaming ability of the manufactured bottled beer-like sparkling beverage decreases. Therefore, in the method for producing a bottled beer-like sparkling beverage according to the present invention, the storage period is set to 50 days or less, preferably 45 days or less, more preferably 30 days, and even more preferably 25 days or less. A storage period of 7 days or more is preferable to ensure sufficient stabilization and clarification of flavor. The reason why foaming ability decreases with increasing storage period is not clear, but it is presumed that the degradation of proteins by proteases in the storage liquid progresses, increasing the peptide content, which inhibits foaming from the foaming surface of the inner wall of the container upon opening.

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

In the method for producing a bottled beer-like sparkling beverage according to the present invention, malt may or may not be used as a fermentation raw material. When malt is used, the malt ratio in the fermentation raw material is preferably 10% by mass or more, more preferably 30% by mass or more, and even more preferably 50% by mass or more. The lower the malt ratio in the fermentation raw material, the better the foaming ability of the bottled beer-like sparkling beverage upon opening according to the present invention. The reason why a lower malt ratio improves foaming ability upon opening is not clear, but it is presumed to be because the content of various components such as malt-derived proteins decreases.

In Japan, the Liquor Tax Law restricts the raw materials that can be used in beer and sparkling alcoholic beverages, as well as the timing of their use. For example, enzyme preparations such as proteases are only permitted during the brewing process; the addition of foaming agents or adjustment of carbon dioxide pressure during fermentation or storage is not permitted. By using the method for producing bottled beer-like sparkling beverages according to the present invention, it is possible to produce bottled beer-like sparkling beverages with good foaming properties without using foaming agents or adjusting carbon dioxide pressure, even when the malt ratio is high.

The total nitrogen concentration of the bottled beer-like sparkling beverage according to the present invention is, for example, 10 to 200 mg/100 mL, preferably 15 to 100 mg/100 mL, more preferably 20 to 80 mg/100 mL, and even more preferably 25 to 60 mg/100 mL. The total nitrogen concentration can be measured by the method specified in "Beer Brewers Association Analytical Method 8.9".
The total polyphenol content of the bottled beer-like sparkling beverage according to the present invention is, for example, 10 to 300 mg/L, preferably 30 to 250 mg/L, more preferably 100 to 230 mg/L, and even more preferably 130 to 200 mg/L. The total polyphenol content can be measured by the method specified in "Beer Brewers Association Analytical Method 8.19".

In the method for producing a bottled beer-like sparkling beverage according to the present invention, hops may or may not be used as a raw material. Using hops allows for the production of a bottled beer-like sparkling beverage containing iso-α-acids. The bitterness value of the bottled beer-like sparkling beverage according to the present invention is not particularly limited; for example, it is preferably 8 BU or higher, and more preferably 8 BU to 30 BU. If hops are not used as a raw material, the bitterness value of the bottled beer-like sparkling beverage according to the present invention is preferably 0.5 BU or lower.

In this invention and specification, unless otherwise specified, "hops" includes not only fresh hops, dried hops, and hop pellets, but also processed hop products. Examples of processed hop products include hop extract obtained by extracting bitter components from hops, isopropyl hop extract, tetrahydroisohumulone, hexahydroisohumulone, and other hop products containing isopropyl hop components derived from bitter components in hops. In other words, "without using hops as a raw material" includes not only cases where hops themselves are not used as a raw material, but also cases where processed hop products are not used as a raw material.

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

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

The method for producing a bottled beer-like sparkling beverage according to the present invention can be used in the same manner as for a general fermented beer-like sparkling beverage, except that the storage period is limited to 50 days or less, and the container used to fill the beer-like sparkling beverage is provided with a foam-generating uneven structure. Generally, fermented beer-like sparkling beverages can be produced through the processes of mashing (preparation of fermentation 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 water is heated to saccharify the starch and prepare a sugar solution. The resulting sugar solution is boiled, and then at least a portion of the solid components is removed to prepare the fermentation raw material liquid.

Examples of grain raw materials include barley, wheat, malts, rice, corn, soybeans, and other legumes, as well as potatoes. While grain raw materials can be used as grain syrup, grain extract, etc., it is preferable to use them as crushed grain products obtained by crushing. The crushing of grains can be carried out by conventional methods. The crushed grain product may be one that has undergone conventional processing before and after crushing, such as crushed malt, corn starch, or corn grits. Crushed malt is preferred as the crushed grain product used. Using crushed malt allows for the production of a fermented beer-like sparkling beverage with a more pronounced beer-like character. The crushed malt product can be any product obtained by germinating barley, such as two-row barley, by conventional methods, drying it, and then crushing it to a predetermined particle size. Furthermore, the grain raw material may be a single type of grain raw material or a mixture of multiple types of grain raw materials. For example, crushed malt may be used as the main ingredient, and crushed rice or corn may be used as secondary ingredients. Examples of carbohydrate raw materials include sugars such as liquid sugar.

The mixture may also contain auxiliary ingredients other than grain raw materials and water. Examples of such auxiliary ingredients include hops, dietary fiber, yeast extract, fruit juice, bittering agents, coloring agents, herbs, and flavorings. Furthermore, if necessary, enzyme preparations such as saccharifying enzymes like α-amylase, glucoamylase, and pullulanase, or proteases, may be added.

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

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

By adding herbs and other ingredients as appropriate before or during boiling, a fermented beer-like sparkling beverage with a desired flavor can be produced. For example, by adding hops before or during boiling and boiling in the presence of hops, the flavor and aroma components of the hops, especially the bitter components, can be efficiently extracted. The amount of hops added, the method of addition (e.g., adding in several stages), and the boiling conditions can be determined as appropriate.

The broth obtained after boiling contains residues such as proteins that have settled. Therefore, at least some of these solid components are removed from the broth. While any solid-liquid separation method can be used to remove the residue, it is generally done using a tank called a whirlpool. The temperature of the broth at this stage should be 15°C or higher, and is generally set to around 50-100°C. The broth (filtrate) after the residue has been removed is cooled to an appropriate fermentation temperature using a plate cooler or similar device. This residue-free broth becomes the fermentation raw material liquid.

Next, in the fermentation process, yeast is inoculated into the cooled fermentation liquid, and fermentation is carried out. The cooled fermentation liquid may be used directly in the fermentation process, or it may be adjusted to the desired extract concentration before being used. The yeast used for fermentation is not particularly limited; it can be appropriately selected from yeasts commonly used in the production of alcoholic beverages. Both top-fermenting and bottom-fermenting yeasts are acceptable, but bottom-fermenting yeast is preferred because it is easier to apply to large-scale brewing equipment.

Furthermore, in the storage process, the obtained fermented liquid is matured in a storage tank and stabilized under low-temperature conditions of approximately 0°C. Subsequently, in the filtration process, the matured fermented liquid is filtered to remove yeast and proteins insoluble at that temperature range, thereby obtaining a fermented beer-like sparkling beverage. This filtration process can be performed using any method capable of filtering out yeast, such as diatomaceous earth filtration or filter filtration using a filter with an average pore size of approximately 0.4 to 1.0 μm.

After the filtration process, the filtered fermented liquid (fermented beer-like sparkling beverage) is filled into a container with a foaming surface and sealed to obtain the desired bottled beer-like sparkling beverage. Filling and sealing the container can be done by conventional methods.

The fermented liquid after filtration may be infused with carbon dioxide before being filled into containers, so that the gas pressure is within a desired range. The gas pressure of the bottled beer-like sparkling beverage according to the present invention is preferably 0.10 MPa or higher, more preferably 0.21 MPa or higher, and even more preferably 0.21 to 0.30 MPa.

The bottled beer-like sparkling beverage according to the present invention can be stored at room temperature, but it is preferable to cool it before consumption. The cooling temperature is preferably 10°C or lower, more preferably 3 to 10°C, and even more preferably 3 to 6°C.

The bottled beer-like sparkling beverage according to the present invention has enhanced foaming properties upon opening, allowing the beverage inside the container to become foamy simply by opening it. This enables the formation of a foam layer similar to that produced when draft beer is poured into a glass, without the need to transfer it to another container.

The foaming ability of the bottled beer-like sparkling beverage according to the present invention can be evaluated using the cover time as an indicator. "Cover time" refers to the time (in seconds) from opening the container until the entire upper surface of the beverage is covered with foam. Preferably, the bottled beer-like sparkling beverage according to the present invention has a cover time of 5 seconds or less after 24 hours of storage at 4°C.

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.

[Example 1]
The effect of storage period on the foaming properties of bottled beer-like sparkling beverages filled in containers with foam-generating uneven surfaces on the inner surface was investigated.

<Manufacturing of bottled beer-like sparkling beverages>
A fermented beer-like sparkling beverage was produced using malt and cornstarch as fermentation ingredients and hops as an ingredient, according to conventional methods. The malt ratio to the total amount of fermentation ingredients was 70% by mass. Specifically, it was produced using a 200L scale brewing facility. First, 28 kg of crushed malt, 12 kg of cornstarch, and 160 L of brewing water were added to the mashing tank, and a saccharified liquid was produced according to conventional methods. The obtained saccharified liquid was filtered using a wort filtration tank to obtain wort. Hops were added to the obtained wort, and then it was boiled. Next, the wort was transferred to a sedimentation tank to separate and remove the sediment, and then cooled to approximately 10°C. The chilled wort was introduced into a fermentation tank, inoculated with brewer's yeast, and fermented at approximately 10°C for 8 days. The obtained fermented liquid was transferred to a storage tank and stored at -2°C for the storage period shown in Table 1.

Next, the obtained stored alcohol was filtered using diatomaceous earth filtration. After that, the filtrate was filled into fully open cans and sealed to obtain a bottled beer-like effervescent beverage. As the fully open cans, two-piece aluminum cans were used. Specifically, a container was used that had a can body with a closed bottom and a can lid that closed the top of the can body. The entire circumference of the can lid was provided with a score (notch) so that the entire top surface was open. As for the can body, a resin coating was applied to the inner surface of the body. The resin coating was provided with a foaming surface structure. Specifically, the foaming surface structure consisted of 200 to 2000 recesses with a diameter of 5 μm to 20 μm per 1 ^mm² , and 5,000 to 20,000 recesses with a diameter of 0.5 μm to 5 μm per 1 ^mm² .

<Measurement of Cover Time>
For each bottled beer-like sparkling beverage, after being stored in a refrigerator at 4°C for 24 hours, the time (in seconds) from opening the can until the entire surface of the beverage was covered with foam was visually measured. For each sample, 10 containers were opened, and the average value was used as the cover time.

As shown in Table 1, the longer the storage period (sake age), the longer the time it took for the surface to be covered with foam after opening the can, indicating a decrease in foaming ability.

[Example 2]
Bottled beer-like sparkling beverages were manufactured in the same manner as in Example 1, except that the storage period was set to the number of days listed in Table 2. The foaming protein (12 kDa) and foam retention protein (40 kDa) content of each sample, as well as the NIBEM value and cover time, were measured. The measurement results are shown in Table 2.

The NIBEM value is a measure of the collapse rate of poured bubbles using electrical conductivity, and was measured according to the Analytica-EBC standard method of the European Brewery Convention (EBC).

The content of foaming proteins and foam-retaining proteins was measured using the on-chip method with the Agilent 2100 microchip electrophoresis bioanalyzer (manufactured by Agilent Technologies), and the protein concentration was determined as albumin equivalent. Specifically, as a pretreatment, 200 μL of the sample, degassed by sonication for 15 minutes, was combined with 8 μL of albumin (500 ppm), and then desalted using a desalting spin column. Afterward, the sample was concentrated in a centrifugal evaporator for 1 hour, and then 10 μL of ultrapure water was added and stirred to dissolve. The pretreated sample was measured using the Agilent 2100 bioanalyzer and the Agilent Protein 80 kit for protein analysis with the instrument.

Furthermore, to investigate the effects of longer storage periods on foaming proteins, etc., bottled beer-like sparkling beverages were manufactured in the same manner as before, except that the storage period was set to the number of days listed in Table 3. The foaming protein (12 kDa) and foam retention protein (40 kDa) content, as well as the NIBEM value and cover time, were measured for each sample. The measurement results are shown in Table 3.

Table 2 shows that, for storage periods of approximately 30 days, while the concentrations of foaming protein (12 kDa) and foam-retention protein (40 kDa) fluctuated slightly depending on the storage period, they had little effect on the NIBEM value, indicating that the storage period did not significantly affect the foam quality when poured into a glass. Furthermore, Table 3 shows that for storage periods of approximately 70 days, the concentration of foaming protein (12 kDa) tended to increase slightly with increasing storage time, but this trend was not observed for foam-retention protein (40 kDa). The NIBEM value of the samples tended to improve slightly with increasing storage time.

On the other hand, in both Table 2 and Table 3, the cover time clearly increased with longer storage periods, and there was no correlation with the NIBEM value, a conventional indicator of foam quality. These results indicate that the foaming ability of bottled beer-like sparkling beverages filled in containers with foam-generating surface irregularities decreases depending on the storage period.

[Example 3]
A bottled beer-like sparkling beverage was produced in the same manner as in Example 1, except that the malt ratio to the total amount of fermentation raw materials was set to the values shown in Table 4. The foaming ability was then examined by measuring the cover time.

As a result, a tendency was observed for samples with a higher malt ratio to require longer cover times. This is presumably because a lower malt ratio results in less foam protein derived from the malt, thus improving foaming ability upon opening the can.

Claims (6)

The fermentation process involves inoculating a fermentation raw material liquid with yeast and fermenting it to obtain a fermented liquid,
The fermented liquid obtained in the fermentation process is transferred to a storage tank and stored for a certain period of time for maturation in a storage process,
After the storage process, a filtration process is performed to filter the fermented liquid after maturation.
After the filtration step, a filling step is performed in which the filtered fermented liquid is filled into a container having a foaming surface on its inner surface and sealed.
It has,
A method for producing a bottled beer-like sparkling beverage, wherein the storage period in the aforementioned storage step is 50 days or less. The method for producing a bottled beer-like sparkling beverage according to claim 1, wherein the storage period is 7 to 45 days. The method for producing a bottled beer-like sparkling beverage according to claim 1 or 2, wherein the fermentation raw material liquid is a saccharified liquid of fermentation raw materials containing malt, and the malt ratio in the fermentation raw materials is 10% by mass or more. A method for producing a bottled beer-like sparkling beverage having an alcohol concentration of 0.5 to 8.0 g/100 mL, according to any one of claims 1 to 3. A method for producing a bottled beer-like sparkling beverage according to any one of claims 1 to 4, wherein the container is a metal container in which, upon opening, an area of 30% or more of the top surface area of the container is open. A method for producing a bottled beer-like sparkling beverage according to any one of claims 1 to 5, wherein the manufactured bottled beer-like sparkling beverage has a cover time of 5 seconds or less after being stored at 4°C for 24 hours.