Process for producing fermented malt drink

Abstract

It is intended to provide fermented malt drinks with a lessened purine compound content and a process for producing the same, more specifically, a process for producing a fermented malt drink for example, beer, low-malt beer wherein purine compounds are selectively, efficiently and effectively eliminated, and fermented malt drinks with a lessened purine compound content thus produced. It is found out that a fermented malt drink with a lessened purine compound content can be efficiently and effectively produced by, in the process of producing a fermented malt drink such as beer or low-malt beer, treating the wort with an adsorbent capable of selectively adsorbing purine compounds in particular, activated carbon to thereby selectively adsorb and eliminate the purine compounds in the wort. As the activated carbon to be used herein, it is particularly efficacious to employ one having an average pore size of from 1 to 3.5 nm. The treatment with the adsorbent can be carried out by, for example, using a column treatment or separating the adsorbent after contact with a definite period of time.

Description

technical field [0001] The present invention relates to a fermented malt beverage with reduced purine compounds and a manufacturing method thereof. More specifically, it relates to the selective or efficient removal of purines from wort or fermented liquid during the production of fermented malt beverages using malt as a part or all of the raw material, such as beer or low-fat wine A method for purine compounds, and a fermented malt beverage with reduced purine compounds manufactured according to the method. technical background [0002] There are about 40-100mg / L total purine compounds in beer. Purine bases (adenine, guanine, xanthine, etc.), purine nucleosides (adenosine, guanosine, inosine, etc.), purine nucleotides (adenylic acid, guanylic acid, inosinic acid) belonging to purine compounds etc.) and its high-molecular nucleic acid, when ingested as food, it will be decomposed into uric acid. In the dietary restriction of hyperuricemia, the intake of this purine compou...

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Problems solved by technology

However, this method is affected by the decomposition rate of purine nucleosides (about 60% in this example), and the ratio of the total amount of purine bases generated and originally present in the wort to the conversion rate of the yeast, so the amount of reduction limited

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