Beer-flavored alcoholic beverage and method for producing the same

Abstract

Disclosed is a beer-flavored alcoholic beverage in which the total content of free carboxymethyllysine (CML), free carboxyethyllysine (CEL), and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) is 500-903 ppb and the total content of bound CML, bound CEL, and bound MG-H1 is not more than 200 ppb, wherein the bound CML, the bound CEL, and the bound MG-H1 are contained in a peptide fraction with a molecular weight of 400-3,000 Da. This beer-flavored alcoholic beverage has enhanced body and reduced grainy texture.

Description

Beer-flavored alcoholic beverage and its manufacturing method

[0001] The present invention relates to a beer-taste alcoholic beverage and a method for producing the same.

[0002] Beers are required to have a moderate richness. Known techniques for achieving this effect include adding alcohols, aldehydes, various sweeteners, etc. (Patent Document 1).

[0003] However, both methods inevitably affect the balance of flavors other than richness, and many issues remain.

[0004] Furthermore, it has been reported that peptides with molecular weights of 1,000 to 5,000 Da, which are products obtained by the Maillard reaction, contribute to enhancing richness (Non-Patent Document 1), but the specific contributing components have not been identified.

[0005] JP 2016-214262 A

[0006] Food Chemistry, 99, 600-604

[0007] The present inventors focused on the problems that, when attempting to impart richness to beer-flavored alcoholic beverages, particularly beer-flavored alcoholic beverages with a high malt ratio, the cost of raw materials increases due to the use of extracts, and excessive heating can cause roughness, impairing the flavor balance.

[0008] After extensive investigation into the above-mentioned problems, the present inventors discovered that a portion of the Maillard reaction products (MRPs) produced during the heating and aging process contributes to the richness of beer-taste alcoholic beverages within a specific concentration range, and also suppresses roughness in the mouth within the same concentration range. The present invention is based on this finding.

[0009] Therefore, the present invention provides a beer-taste alcoholic beverage with enhanced body and reduced roughness, and a method for producing the same.

[0010] The present invention encompasses the following: (1) A beer-taste alcoholic beverage in which the total content of free carboxymethyllysine (CML), free carboxyethyllysine (CEL), and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) in the beverage is 500 to 903 ppb, and the total content of bound CML, bound CEL, and bound MG-H1 in the beverage is 200 ppb or less, wherein the bound CML, bound CEL, and bound MG-H1 are contained in a peptide fraction having a molecular weight of 400 to 3,000 Da. (2) A beer-taste alcoholic beverage according to (1) above, in which the total content of free CML, free CEL, and free MG-H1 in the beverage is 540 to 903 ppb. (3) The beer-taste alcoholic beverage according to (1) or (2), wherein the total content of bound CML, bound CEL, and bound MG-H1 in the beverage is 185 ppb or less. (4) The beer-taste alcoholic beverage according to any of (1) to (3), wherein the proportion of malt used is 50 to 100% by mass. (5) A method for producing a beer-taste alcoholic beverage, wherein the total content of free CML, free CEL, and free MG-H1 in the beverage is adjusted to 500 to 903 ppb and the total content of bound CML, bound CEL, and bound MG-H1 in the beverage is adjusted to 200 ppb or less, and the bound CML, bound CEL, and bound MG-H1 are contained in a peptide fraction having a molecular weight of 400 to 3,000 Da. (6) The method according to (5), wherein the proportion of malt used is 50 to 100% by mass. (7) A method for enhancing body and reducing roughness in a beer-taste alcoholic beverage, wherein the total content of free CML, free CEL, and free MG-H1 in the beverage is adjusted to 500 to 903 ppb, and the total content of bound CML, bound CEL, and bound MG-H1 in the beverage is adjusted to 200 ppb or less, and the bound CML, bound CEL, and bound MG-H1 are contained in a peptide fraction having a molecular weight of 400 to 3,000 Da. (8) The method according to (7), wherein the proportion of malt used in the beer-taste alcoholic beverage is 50 to 100% by mass.

[0011] According to the present invention, it is possible to enhance the body and reduce roughness in a beer-taste alcoholic beverage, and the present invention is particularly advantageous in that such effects can be obtained in beer-taste alcoholic beverages that contain a high proportion of malt.

[0012] Figure 1 is a bubble plot showing the magnitude of the richness represented by the sensory evaluation score for samples with various F-MRP and B-MRP concentrations. Figure 2 is a bubble plot showing the magnitude of the roughness represented by the sensory evaluation score for samples with various F-MRP and B-MRP concentrations. Figure 3 is a calibration curve showing the relationship between retention time and molecular weight in HPLC gel filtration analysis, prepared using peptides with known molecular weights. Specific Description of the Invention

[0013] The three substances considered to be active ingredients in the present invention, carboxymethyllysine (CML), carboxyethyllysine (CEL), and methylglyoxal-derived hydroimidazolone-1 (MG-H1), have the following chemical structures:

[0014] The three free substances exist in beverages either as the above structures themselves or in a partially ionized state. The three bound substances are contained in the peptide fraction of a beverage having a molecular weight of 400 to 3,000 Da, and exist as residues in which the side chains of lysine or arginine are glycosylated. The amounts and concentrations of the above substances shown in the present invention are the masses and concentrations of the compounds having the above structures for both the free and bound forms. In this specification, the three free substances are sometimes referred to as the "three free active ingredients," and the three bound substances are sometimes referred to as the "three bound active ingredients."

[0015] In the present invention, the term "beer-taste alcoholic beverage" refers to beer (an alcoholic beverage obtained by fermenting malt and hops with brewer's yeast) or an alcoholic beverage having a flavor similar to beer. In the present invention, the term "alcoholic beverage" refers to a beverage with an alcohol (ethanol) concentration of 1% v / v or more. The beer-taste alcoholic beverage of the present invention is preferably a fermented beverage to which hops are used as an ingredient to impart a hop aroma. The beer-taste alcoholic beverage of the present invention is preferably a fermented malt beverage, i.e., a beverage using at least malt as an ingredient. Examples of such fermented malt beverages include beer, happoshu, and liqueur (e.g., beverages classified as "Liqueur (sparkling) (2)" under the Liquor Tax Act). The beer-taste alcoholic beverage of the present invention is preferably a fermented malt beverage with a malt content of 0% to 100% by mass, more preferably 25% to 100% by mass, and even more preferably 50% to 100% by mass. "Malt usage ratio" means the value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration-related Laws and Regulations, etc., which came into effect on April 1, 2018.

[0016] In the present invention, "richness" refers to a flavor determined by a comprehensive evaluation of the strength, complexity, and persistence of the flavor. In the present invention, "roughness" refers to the irritation and stickiness that remains on the tongue.

[0017] In the present invention, the unit "ppm" is synonymous with "mg / L", and the unit "ppb" is synonymous with "μg / L".

[0018] The beer-taste alcoholic beverage of the present invention has a total content of three free active ingredients and a total content of three bound active ingredients each within a predetermined range. Such a beer-taste alcoholic beverage can be obtained by adjusting the total content of the three free active ingredients and the total content of the three bound active ingredients during production. Specific means for adjusting the concentrations of the free active ingredients and the bound active ingredients are not particularly limited, and examples include adding the free active ingredients or the bound active ingredients, increasing or decreasing the amount of raw materials containing the free active ingredients or the bound active ingredients, increasing or decreasing the amount of raw materials that produce the free active ingredients or the bound active ingredients in the final product, and adjusting the concentration of substances that are converted to the free active ingredients or the bound active ingredients by fermentation with yeast.

[0019] The total content of the three free active ingredients in the beer-taste alcoholic beverage of the present invention is 500 to 903 ppb, preferably 540 to 903 ppb. The three free active ingredients may be derived from the raw materials, may be added separately from the plant raw materials, or may be produced by fermentation. The concentration of the three free active ingredients can be controlled, for example, by controlling the composition of the raw materials and the fermentation conditions. According to one embodiment of the present invention, the upper limit of the total content of the three free active ingredients is 850 ppb.

[0020] The total content of the three bound active ingredients in the beer-taste alcoholic beverage of the present invention is 200 ppb or less, preferably 185 ppb or less. The lower limit of the total content of the three bound active ingredients in the beer-taste alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, and may be 0 ppb. The three bound active ingredients may be derived from raw materials, may be added separately from plant raw materials, or may be produced by fermentation. The concentration of the three bound active ingredients can be controlled, for example, by controlling the composition of the raw materials and the fermentation conditions. According to one embodiment of the present invention, the upper limit of the total content of the three bound active ingredients is 170 ppb.

[0021] The free and bound forms of the three active ingredients in a beer-flavored alcoholic beverage can be quantified by LC-MS / MS analysis as described in the Examples below. Furthermore, for more accurate concentration measurements, it is desirable to use a calibration curve prepared based on the measured values ​​of several control samples with known concentrations.

[0022] The alcohol concentration in the beer-taste alcoholic beverage of the present invention is not particularly limited, but is preferably greater than 1% by volume (v / v%), more preferably 2% by volume (v / v%) or more, even more preferably 3% by volume (v / v%) or more, even more preferably 3.5% by volume or more, and even more preferably 4% by volume or more. The upper limit of the alcohol concentration in the beer-taste alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 20% by volume, preferably 10% by volume, and more preferably 7% by volume. According to one embodiment of the present invention, the alcohol concentration in the beer-taste alcoholic beverage of the present invention is preferably 2 to 10% by volume, more preferably 3 to 10% by volume, and even more preferably 3 to 7% by volume.

[0023] The beer-taste alcoholic beverage of the present invention can be a carbonated beverage. The carbon dioxide pressure can be adjusted as desired, for example, within the range of 0.05 to 0.4 MPa (gas pressure at 20°C).

[0024] The pH of the beer-taste alcoholic beverage of the present invention can be adjusted to, for example, 2.0 to 5.0, preferably 2.3 to 4.8, and more preferably 2.9 to 4.8. The pH of the beverage can be easily measured using a commercially available pH meter.

[0025] The beer-taste alcoholic beverage of the present invention is preferably provided as a packaged beverage. The container used for the beer-taste alcoholic beverage of the present invention may be any container commonly used for filling beverages, such as a metal can, a keg, a plastic bottle (e.g., a PET bottle or cup), a paper container, a bottle, or a pouch, with metal cans, keg containers, plastic bottles (e.g., a PET bottle), or bottles being preferred.

[0026] Nitrogen can also be added to the beer-taste alcoholic beverage of the present invention in addition to carbon dioxide. In this case, the nitrogen concentration can be adjusted as appropriate according to preference. The form of nitrogen used when adding nitrogen to a beverage may be any form known to those skilled in the art, such as nitrogen gas or liquid nitrogen, but liquid nitrogen is preferred. The total gas pressure, including nitrogen, in the beer-taste alcoholic beverage of the present invention can be adjusted within the range of 0.05 to 0.4 MPa (gas pressure at 20°C (gauge pressure)). There are many purposes for adding nitrogen, for example, to make the foam of the beer-taste alcoholic beverage creamier.

[0027] The container used for the beer-taste alcoholic beverage of the present invention may also contain a hollow insert, such as a so-called "widget," separate from the container and used to efficiently supply nitrogen or other gases to the beverage contained in the container. The widget may have a variety of shapes, including a sphere and a cube, and any shape is acceptable. The widget may be either fixed or unfixed to the container. Before opening the container, the widget contains a gas containing pressurized nitrogen gas that is in equilibrium with the total pressure of the container, which is higher than atmospheric pressure. When the container is opened to serve the beverage, the empty space where no beverage is present is released, creating a pressure difference and causing the nitrogen sealed in the widget to be sprayed into the container. The container and widget are preferably arranged so that the nitrogen in the widget is sprayed directly into the liquid when the container is opened.

[0028] Furthermore, methods for incorporating nitrogen into the beer-taste alcoholic beverage of the present invention include spraying nitrogen using a small object, or adding nitrogen originally contained in the beverage, or by dripping liquid nitrogen into the container to fill the empty space with nitrogen and saturate the beverage with nitrogen. This dripping of liquid nitrogen can be carried out simultaneously with the sealing of the beer-taste alcoholic beverage into the container. These methods produce the so-called cascade foam phenomenon in the beer-taste alcoholic beverage of the present invention, allowing for the generation of more distinctive foam.

[0029] According to one embodiment of the present invention, the beer-taste alcoholic beverage of the present invention can be produced according to a conventional method for producing a beer-taste alcoholic beverage, except for adjusting the concentrations of the three free active ingredients and the three bound active ingredients in the beverage. Conventional production methods include, for example, a method in which a pre-fermentation liquid containing at least water and malt is fermented, i.e., a method in which fermentation yeast is added to wort (pre-fermentation liquid) prepared from brewing raw materials such as malt, and fermentation is carried out, and if desired, the fermented liquid is stored at low temperature, after which the yeast is removed by a filtration step.

[0030] Hops (including processed hop products) can be added at any step in the production process of the beer-taste alcoholic beverage of the present invention. The amount of hops added can typically be adjusted to 0.1 to 5 g / L, preferably 0.1 to 2 g / L, and more preferably 0.2 to 1.5 g / L, relative to the volume of the pre-fermentation solution in the fermentation step.

[0031] In the present invention, in addition to malt, hops, and water, other brewing raw materials can be used, such as rice, corn, koryan (sorghum), potato, starch, sugars (e.g., liquid sugar), fruit, and coriander, as defined by the Liquor Tax Act, as well as other additives such as protein hydrolysates, nitrogen sources such as yeast extract, colorants, foaming and foam retention improvers, water quality conditioners, and fermentation aids. Ungerminated barley (e.g., ungerminated barley (including extracts) and ungerminated wheat (including extracts)) can also be used as brewing raw materials.

[0032] According to another aspect of the present invention, there is provided a method for enhancing the body and reducing roughness of a beer-taste alcoholic beverage, in which the total content of free CML, free CEL, and free MG-H1 in the beverage is adjusted to 500 to 903 ppb, and the total content of bound CML, bound CEL, and bound MG-H1 in the beverage is adjusted to 200 ppb or less, wherein the bound CML, bound CEL, and bound MG-H1 are contained in a peptide fraction having a molecular weight of 400 to 3,000 Da.

[0033] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0034] In the following examples, the concentration of free Maillard reaction products (F-MRP) is the sum of the concentrations of free CML, free CEL, and free MG-H1. The concentration of bound Maillard reaction products (B-MRP) is the sum of the concentrations of bound CML, bound CEL, and bound MG-H1.

[0035] Example 1: Identification of Maillard reaction product fractions imparting appropriate body to beer-taste beverages (1) Preparation of beer-taste beverages Milled barley malt and polysaccharide-degrading enzymes were added to a mash tank containing warm water maintained at 50 to 60°C, and the temperature was gradually increased to prepare a saccharified solution. The saccharified solution was then filtered to remove malt residue, yielding wort. Hops were added to the resulting wort, which was then boiled, subjected to solid-liquid separation, and cooled to yield a clear wort. Yeast was added, and the fermentation temperature and fermentation time were adjusted. The resulting fermented solution was then filtered to prepare test beverages, i.e., beer. In each of the Examples, Comparative Examples, and Reference Examples, the blend of raw malt, the set temperature, the retention time, and other factors used in preparing the saccharified solution were appropriately set, and the free Maillard reaction product (F-MRP) and bound Maillard reaction product (B-MRP) concentrations shown in Table 1 were obtained.

[0036] (2) Sensory Evaluation Sensory evaluation of the commercially available and manufactured beer-flavored alcoholic beverages was conducted by five trained panelists. The evaluation items were as follows:

[0037] As evaluation item 1, the strength of body (an overall evaluation consisting of flavor strength, complexity, and duration) was rated on a nine-point scale from 1 point (weak body) to 9 points (strong body). As evaluation item 2, roughness (irritation or stickiness remaining on the tongue) was rated on a nine-point scale from 1 point (weak) to 9 points (strong). Furthermore, as evaluation item 3, negative elements in aftertaste and bitterness were qualitatively evaluated, and the number of panelists who pointed them out was recorded. In addition, for the sensory evaluation, commercially available sample 1 was used as a control.

[0038]

[0039] As shown in Table 1, Samples 1 and 2, which are commercially available beer-flavored alcoholic beverages, all had low levels of full-bodiedness, negative aftertaste / bitterness, and roughness.

[0040] On the other hand, the beer-flavored alcoholic beverages produced, Samples 3, and 5 to 10, had a stronger body than Sample 1, but the negative aftertaste, bitterness, and roughness were about the same, and a tendency for flavor evaluation to be better was observed.

[0041] Sample 11 had a significantly stronger body than Sample 1, but also had a strong negative aftertaste and bitterness, and could not be said to have a good flavor.

[0042] Sample 4 was found to have a higher roughness than Sample 1, and to have a tendency to cause more irritation and stickiness.

[0043] In other words, all of Nos. 1, 2, 4, and 11 had flavor problems, such as the fullness being too weak / too strong, and / or the roughness being too pronounced, resulting in the problem that they did not have a good drinking experience.

[0044] On the other hand, Samples 3 and 5 to 10 solved all of these problems, and were beer-flavored alcoholic beverages with a moderate richness and reduced roughness.

[0045] The results of the sensory evaluation of body strength are plotted in a graph in Figure 1. Samples for which the body strength was rated 5.0 or higher and less than half of the panelists reported a negative aftertaste or bitterness are boxed.

[0046] The results of the sensory evaluation of roughness are plotted in a graph in Figure 2. Samples with a roughness score of less than 6.0 are boxed.

[0047] The above results indicate that in beer-flavored alcoholic beverages with a high malt ratio, when the F-MRP concentration is within the range where the frames in Figures 1 and 2 overlap, i.e., the range of 500 to 903 ppb, and when the B-MRP concentration is 200 ppb or less, a moderate richness is perceived and roughness is suppressed.

[0048] Tables 2 and 3 show the combinations of samples with approximately the same sum of F-MRP or B-MRP but different compositions of individual components, and the results of the sensory evaluation.

[0049]

[0050]

[0051] Compared to Sample 5, Sample 6 contained more free CEL and CML and less MG-H1, but the total amount of the three components and the strength of the flavor were similar.

[0052] Compared with Sample 2, Sample 7 contained more bound MG-H1 and less CEL, but the total amount of the three components and the roughness were comparable.

[0053] From the above results, it was considered that the free and bound active ingredients have the same flavor effect when the total amount is the same, regardless of the composition of the individual components.

[0054] Example 2: Purification of Free and Bound MRP Fractions (1) Quantification of Free Maillard Reaction Products (F-MRP) Quantification of free Maillard reaction product fractions was performed by LC-MS / MS. Liquid samples or lyophilized samples were redissolved in ultrapure water. An equal volume of 6N sulfosalicylic acid was added and stirred. Centrifuged at 13,000 rpm for 5 minutes. The resulting supernatant was collected and mixed with one-third of the volume of 20% (v / v) methanol. The analytical sample was loaded onto a solid-phase extraction column (Bond Elute C18, Agilent Technologies), followed by loading an equal volume of 10% methanol. The resulting eluates were combined and stirred. The samples were then mixed 1:1 with separately prepared standard solutions (CEL, CML: 0, 50, 100, 200 ppb; MG-H1: 0, 100, 200, 400 ppb) and subjected to LC-MS / MS under the following conditions. The peak areas of the two ions obtained were used to calculate the Maillard reaction product concentrations in the samples by the standard addition method.

[0055]

[0056]

[0057] (2) Gel filtration fractionation The sample was filtered through a 0.45 μm filter, and the filtered fermentation broth was weighed and freeze-dried. The dried product was dissolved in 100 mM NaCl solution to prepare a 5-fold concentrated solution. The resulting concentrated solution was subjected to gel filtration fractionation under the following conditions, and a fraction between 0.66 CV (column volume) and 0.86 CV was collected and subjected to molecular weight analysis and quantification of bound Maillard reaction products.

[0058]

[0059] (3) Molecular weight analysis by HPLC gel filtration The fractions collected in (2) were dissolved in 50 mM sodium phosphate buffer (pH 7.0 containing 150 mM NaCl) and used as samples for molecular weight analysis, whereupon HPLC gel filtration was carried out as follows.

[0060]

[0061] To calculate molecular weights from the obtained chromatograms, 50 μL of peptides with known molecular weights dissolved in ultrapure water at concentrations ranging from 0.1 to 5 mg / mL were injected and subjected to HPLC gel filtration analysis under the same conditions to confirm retention times (Table 8). A calibration curve (Figure 3) was created from the retention times and molecular weights, and the molecular weight range was determined based on the retention times from the start to the end of the main peak in the chromatogram of the fractions collected in (2). The molecular weights of the fractions were found to be between 400 and 3,000 Da.

[0062]

[0063] (4) Quantification of bound Maillard reaction products (B-MRP) To quantify bound Maillard reaction products, peptides and proteins in the sample were enzymatically hydrolyzed, and the free Maillard reaction products of the enzyme blank were analyzed by LC-MS / MS. The difference between the enzyme blank and the free Maillard reaction products was taken as the amount of bound Maillard reaction products. Sample treatment was performed as follows.

[0064] The fraction collected in (2) was dialyzed for 24 hours using a 1 kDa dialysis membrane, and the resulting solution was lyophilized. It was then dissolved in 0.02 M hydrochloric acid containing pepsin and incubated at 37°C for 24 hours. Subsequently, a Tris buffer solution (pH 8.2) containing pronase E was added, mixed, and incubated at 37°C for 24 hours. Aminopeptidase M and prolidase were then added, mixed, and incubated at 37°C for 24 hours to cleave peptide bonds. This enzymatic reaction was repeated three times for 24 hours at 37°C, with an enzyme-free buffer solution added as a blank. The sample was lyophilized and redissolved in ultrapure water. An equal volume of 6N sulfosalicylic acid was added, stirred, and centrifuged at 13,000 rpm for 5 minutes. The resulting supernatant was then mixed with 1 / 3 of the volume of 20% (v / v) methanol. The analytical sample was loaded onto a solid-phase extraction column (Bond Elute C18), followed by loading an equal volume of 10% methanol. The resulting eluates were combined and stirred. Then, the sample was mixed 1:1 with a separately prepared standard solution (CEL, CML: 0, 50, 100, 200 ppb; MG-H1: 0, 100, 200, 400 ppb). The sample was subjected to LC-MS / MS under the same conditions as in (1), and the concentration of bound Maillard reaction products in the sample was calculated by the standard addition method.

[0065] Example 3: Tasting with the addition of purified MRP fraction (1) Purification of Maillard reaction product fraction A fraction obtained by the method of Example 2(2) from a test product corresponding to the invention product described in Example 1 was adsorbed onto a C18 solid-phase extraction column (Bond Elute C18). After washing with pure water, the obtained flow-through fraction and washings were further adsorbed onto a Diaion HP20 (Mitsubishi Chemical) column and washed with pure water. The adsorbed material from the C18 solid-phase extraction column was eluted with a 50% (v / v) aqueous ethanol solution. The eluate from the C18 solid-phase extraction column was concentrated to dryness and reconstituted with pure water to obtain a purified product of bound Maillard reaction products.

[0066] The fraction that passed through the Diaion HP20 column was freeze-dried and concentrated, and then dialyzed for about 10 hours using a dialysis membrane with a molecular weight of 100 to 500 until the electrical conductivity due to NaCl decreased. The external dialysis solution was replaced and dialyzed for another 20 hours. The external dialysis solution after removing NaCl was freeze-dried and then reconstituted with pure water to obtain a concentrate. This was used as a purified product of free Maillard reaction products.

[0067] The bound Maillard reaction products (B-MRP) and free Maillard reaction products (F-MRP) contained in each purified product were quantified by the method described in Example 2 and used for the added tasting.

[0068] (2) Tasting with the addition of purified B-MRP fraction The purified bound Maillard reaction product fraction obtained in Example 2(4) was added to Sample 9 so as to achieve the Maillard reaction product concentration shown in Table 9, and a sensory evaluation was performed by five trained panelists using roughness as an index.

[0069]

[0070] It was found that samples 12 to 14, which had a B-MRP concentration of 200 ppb or less, had low roughness with a sensory evaluation score of 6.0 or less. On the other hand, sample 15, which had a concentration of more than 200 ppb, had a roughness score of 6.8, which could not be considered a good evaluation. This coincided with the concentration range of the commercially available product and test product that were evaluated as good for roughness in Example 1.

[0071] (3) Tasting with the addition of purified F-MRP fraction Similarly, the purified free Maillard reaction product fraction obtained in Example 2(4) was added to Sample 1 so as to achieve the Maillard reaction product concentrations shown in Table 10, and a sensory evaluation was performed by five trained panelists using the intensity of body as an indicator.

[0072]

[0073] It was found that Samples 16 to 19, which contained 500 ppb or more of F-MRP, had an enhanced richness compared to Sample 1. On the other hand, Sample 19, which contained 910 ppb or more, had an enhanced richness, but the majority of the panelists pointed out a negative aftertaste and bitterness. The F-MRP concentration range in which these samples received favorable ratings matched the concentration range of the test product in Example 1, which received a favorable rating for richness.

[0074] The above results demonstrate that by ensuring that the F-MRP concentration is within the range of 500 to 903 ppb and the B-MRP concentration is 200 ppb or less, it is possible to impart a moderate richness to a beer-flavored alcoholic beverage with reduced roughness.

Claims

1. A beer-flavored alcoholic beverage in which the total content of free carboxymethyllysine (CML), free carboxyethyllysine (CEL), and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) in the beverage is 500 to 903 ppb, and the total content of bound CML, bound CEL, and bound MG-H1 in the beverage is 200 ppb or less, wherein the bound CML, bound CEL, and bound MG-H1 are contained in a peptide fraction having a molecular weight of 400 to 3,000 Da.

2. A beer-taste alcoholic beverage according to claim 1, wherein the total content of free CML, free CEL, and free MG-H1 in the beverage is 540 to 903 ppb.

3. The beer-taste alcoholic beverage according to claim 1, wherein the total content of bound CML, bound CEL, and bound MG-H1 in the beverage is 185 ppb or less.

4. A beer-flavored alcoholic beverage according to any one of claims 1 to 3, wherein the malt content is 50 to 100% by mass.

5. A method for producing a beer-taste alcoholic beverage, wherein the total content of free CML, free CEL, and free MG-H1 in the beverage is adjusted to 500 to 903 ppb, and the total content of bound CML, bound CEL, and bound MG-H1 in the beverage is adjusted to 200 ppb or less, and the bound CML, bound CEL, and bound MG-H1 are contained in a peptide fraction having a molecular weight of 400 to 3,000 Da.

6. The method according to claim 5, wherein the malt content is 50 to 100% by mass.

7. A method for enhancing body and reducing roughness in a beer-taste alcoholic beverage, comprising adjusting the total content of free CML, free CEL, and free MG-H1 in the beverage to 500-903 ppb, adjusting the total content of bound CML, bound CEL, and bound MG-H1 in the beverage to 200 ppb or less, and wherein the bound CML, bound CEL, and bound MG-H1 are contained in a peptide fraction having a molecular weight of 400-3,000 Da.

8. The method according to claim 7, wherein the beer-taste alcoholic beverage contains 50 to 100% by mass of malt.

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