Beer-flavor fermented malt alcoholic beverage and manufacturing method thereof

Abstract

The purpose of the present invention is to provide a low-purine and low-sugar beer-taste fermented malt alcoholic beverage having good taste strength, taste aftertaste, and beer characteristics. According to the present invention, provided is a beer-taste fermented malt alcoholic beverage having a purine body concentration of 3.5 mg / 100 mL or less, a carbohydrate concentration of 2.5 g / 100 mL or less, and a malt use ratio of 50% or more, the beer-taste fermented malt alcoholic beverage having an alcohol concentration of 1.5 v / v% or more.

Description

[0001] Reference to relevant applications

[0002] This application enjoys the benefit of priority to Japanese Patent Application No. 2023-108925 (filed on June 30, 2023), the disclosure of which is incorporated herein by reference in its entirety. Technical Field

[0003] This invention relates to a beer-flavored fermented malt alcoholic beverage and a method for manufacturing the same, and more specifically, to a beer-flavored fermented malt alcoholic beverage with reduced purine and sugar concentrations and a method for manufacturing the same. Background Technology

[0004] Due to increased health consciousness in recent years, there has been a demand for beer-flavored beverages with reduced purine and sugar concentrations. To date, various technologies have been developed with the goal of achieving beer-flavored beverages with reduced purine and sugar concentrations.

[0005] It is said that beer, a fermented malt beverage, contains approximately 4–10 mg / 100 mL of purine compounds. These purine compounds are broken down into uric acid when ingested as food. In dietary restrictions for hyperuricemia, the intake of these purine compounds is sometimes limited. However, besides restrictions on foods with higher purine content such as meat, eggs, and liver, fermented malt beverages like beer are sometimes also subject to dietary restrictions. Therefore, it is desirable to reduce the intake of purine compounds in fermented malt beverages such as beer.

[0006] To date, as a technique for reducing purine compounds in fermented malt beverages such as beer, the following techniques are known: acting on the wort of beer with nucleoside-phosphorylase and / or nuclease to decompose nucleosides in the wort, thereby reducing the concentration of purine compounds (Patent Document 1). Additionally, the following techniques are known: in the manufacturing process of fermented malt beverages, after the saccharification step and before the addition of hops, a treatment is performed at a temperature range of 25°C or higher and below the temperature used in the saccharification step, using an adsorbent that selectively adsorbs purine compounds to adsorb and remove purine compounds, thereby reducing the concentration of purine compounds in the fermented malt beverage (Patent Document 2).

[0007] In addition, as a technology for stably producing low-sugar beer-flavored fermented alcoholic beverages, techniques using assimilative monosaccharides and assimilative disaccharides as sugar sources are known (Patent Document 3). Furthermore, as a technology for producing low-sugar beer-flavored beverages with a very low risk of microbial contamination, techniques using the oligosaccharide content in sugar raw materials within a specific range are known (Patent Document 4).

[0008] Existing technical documents

[0009] Patent documents

[0010] Patent Document 1: International Publication No. 96 / 25483

[0011] Patent Document 2: Japanese Patent Application Publication No. 2004-290071

[0012] Patent Document 3: Japanese Patent Application Publication No. 2009-131202

[0013] Patent Document 4: Japanese Patent Application Publication No. 2012-157323 Summary of the Invention

[0014] The problem that the invention aims to solve

[0015] The purpose of this invention is to provide a novel beer-flavored fermented malt alcoholic beverage that, while reducing purine and sugar concentrations, maintains good flavor intensity, aftertaste, and beer characteristics.

[0016] Methods for solving problems

[0017] The inventors have discovered that in beer-flavored fermented malt alcoholic beverages where purine and sugar concentrations are reduced, by setting the alcohol concentration to a predetermined level, the purine and sugar concentrations are reduced, and the flavor intensity, aftertaste, and beer characteristics are improved. This invention is based on this insight.

[0018] According to the present invention, the following invention is provided.

[0019] [1] A beer-flavored fermented malt alcoholic beverage, which is a beer-flavored fermented malt alcoholic beverage with a purine concentration of less than 3.5 mg / 100 mL and a sugar concentration of less than 2.5 g / 100 mL, and a malt usage ratio of more than 50%, wherein the alcohol concentration is more than 1.5 v / v%.

[0020] [2] The beer-flavored fermented malt alcoholic beverage described in [1] above, wherein the concentration of purine body is less than 0.5 mg / 100 mL and the concentration of sugar is less than 0.5 g / 100 mL.

[0021] [3] The beer-flavored fermented malt alcoholic beverage according to [1] or [2] above, wherein the alcohol concentration is less than 10.0 v / v%.

[0022] [4] A manufacturing method for a beer-flavored fermented malt alcoholic beverage having a purine concentration of 3.5 mg / 100 mL or less and a sugar concentration of 2.5 g / 100 mL or less, and a malt usage ratio of 50% or more, comprising the step of containing alcohol in such a way that the alcohol concentration of the beverage being manufactured is 1.5 v / v% or more.

[0023] [5] A method for improving the flavor of a beer-flavored fermented malt alcoholic beverage having a purine concentration of 3.5 mg / 100 mL or less and a sugar concentration of 2.5 g / 100 mL or less, comprising the step of containing alcohol in such a way that the alcohol concentration of the beverage is 1.5 v / v% or more.

[0024] [6] According to the flavor improvement method described above [5], the malt usage ratio of the beer-flavored fermented malt alcoholic beverage is more than 50%.

[0025] According to the present invention, by setting the alcohol concentration to a predetermined concentration in a beer-flavored fermented malt alcoholic beverage in which the concentrations of purines and sugars have been reduced, it is possible to provide a beer-flavored fermented malt alcoholic beverage with reduced purine and sugar concentrations, and good flavor intensity, aftertaste, and beer characteristics. Therefore, the present invention is advantageous in meeting various needs, such as consumers' health preferences. Detailed Implementation

[0026] In this invention, "beer flavor" refers to the unique taste and aroma of beer obtained during the normal brewing process, that is, the fermentation process using yeast and the like.

[0027] In this invention, "beer-flavored fermented alcoholic beverage" refers to a beverage made from raw materials such as carbon source, nitrogen source, and water and fermented using yeast. Examples include beer, sparkling wine, and beverages made by adding alcohol to beer or sparkling wine made from malt (e.g., new types of liqueur beverages classified as "liqueur (effervescent) (2)" under the liquor tax law). As a preferred embodiment of beer-flavored fermented alcoholic beverage, examples include beer-flavored fermented alcoholic beverages made from at least a portion of malt and / or unmalted wheat (i.e., beer-flavored fermented malt alcoholic beverages).

[0028] The beer-flavored fermented malt alcoholic beverage of the present invention uses malt and / or unmalted grains as at least a portion of the raw materials, preferably using at least malt (e.g., wheat malt, barley malt) as the malt source. When the beer-flavored fermented malt alcoholic beverage of the present invention uses malt as at least a portion of the raw materials, the malt usage ratio can be set, for example, to 50% or more, 55% or less, 55% or more, 60% or less, 60% or more, 65% or less, 65% or more, 70% or less, 70% or more, 80% or less, 80% or more, 90% or less, 90% or more, 95% or more, or 100%, and these upper and lower limits can be combined arbitrarily. In this specification, "malt usage ratio" refers to the proportion of malt mass to the mass of all raw materials except hops and brewing water. In addition, in this invention, beer is beer made by fermenting malt, hops, water and other certain by-products, or beer made by adding hops or certain by-products to it and fermenting it. It can refer to beer that meets the following two conditions (limited to beer with an alcohol content of less than 20%) (refer to the Liquor Tax Law (Law No. 6 of 1953) amended by "Law Amending Part of the Income Tax Law, etc." (Law No. 4 of 2017) and effective from April 1, 2018).

[0029] • The malt ratio is 50% or higher;

[0030] • The weight of the fruit used (including dried fruit, boiled and concentrated fruit or concentrated juice) and certain flavorings shall not exceed 5 / 100 of the weight of the malt (including cases where they are not used).

[0031] The purine concentration of the beer-flavored fermented malt alcoholic beverage of the present invention is reduced. Specifically, the upper limit (below or less) of the purine concentration of the beer-flavored fermented malt alcoholic beverage of the present invention is 3.5 mg / 100 mL, which can be set to 3.4 mg / 100 mL, 3.3 mg / 100 mL, 3.2 mg / 100 mL, 3.1 mg / 100 mL, 3.0 mg / 100 mL, 2.9 mg / 100 mL, 2.8 mg / 100 mL, 2.7 mg / 100 mL, 2.6 mg / 100 mL, 2.5 mg / 100 mL, 2.4 mg / 100 mL, 2.3 mg / 100 mL, 2.2 mg / 100 mL, 2... The recommended purine concentrations are 0.1 mg / 100 mL, 2.0 mg / 100 mL, 1.9 mg / 100 mL, 1.8 mg / 100 mL, 1.7 mg / 100 mL, 1.6 mg / 100 mL, 1.5 mg / 100 mL, 1.4 mg / 100 mL, 1.3 mg / 100 mL, 1.2 mg / 100 mL, 1.1 mg / 100 mL, 1.0 mg / 100 mL, 0.9 mg / 100 mL, 0.8 mg / 100 mL, 0.7 mg / 100 mL, 0.6 mg / 100 mL, 0.5 mg / 100 mL, 0.4 mg / 100 mL, 0.3 mg / 100 mL, or 0.2 mg / 100 mL. It should be noted that beverages with a purine concentration less than 0.5 mg / 100 mL correspond to "zero-purine beverages."

[0032] Purine bodies can be determined using well-known methods, such as LC-MS / MS (liquid chromatography-mass spectrometry) after hydrolysis with perchloric acid ("Guidelines for Trace Analysis of Purine Bodies in Alcoholic Beverages," Japan Food Analysis Center, see URL: http: / / www.jfrl.or.jp / item / nutrition / post-31.html). It should be noted that in this specification, "purine body concentration" refers to the total amount of the four purine body bases: adenine, xanthine, guanine, and hypoxanthine.

[0033] The beer-flavored fermented malt alcoholic beverage of the present invention is a low-sugar beverage with a reduced sugar concentration. Specifically, the upper limit (or lower than) of the sugar concentration of the beer-flavored fermented malt alcoholic beverage of the present invention is 2.5g / 100mL, but it can also be set to 2.4g / 100mL, 2.3g / 100mL, 2.2g / 100mL, 2.1g / 100mL, 2.0g / 100mL, 1.9g / 100mL, 1.8g / 100mL, or 1.7g / 100mL. Sugar concentrations are 1.0g / 100mL, 1.6g / 100mL, 1.5g / 100mL, 1.4g / 100mL, 1.3g / 100mL, 1.2g / 100mL, 1.1g / 100mL, 1.0g / 100mL, 0.9g / 100mL, 0.8g / 100mL, 0.7g / 100mL, 0.6g / 100mL, 0.5g / 100mL, 0.4g / 100mL, 0.3g / 100mL, or 0.2g / 100mL. It should be noted that beverages with a sugar concentration less than 0.5g / 100mL are considered "zero-sugar beverages".

[0034] Sugar concentration can be determined by known methods, and can be calculated by removing moisture, protein, lipids, ash and dietary fiber from the mass of the sample being tested (refer to the nutrition labeling standards (partially amended by Consumer Affairs Agency Notice No. 9 of December 16, 2009)).

[0035] The beer-flavored fermented malt alcoholic beverage of the present invention is characterized in that the alcohol concentration in the beverage is a predetermined concentration. Specifically, the lower limit (above or exceeding) of the alcohol concentration of the beer-flavored fermented malt alcoholic beverage of the present invention is 1.5v / v%, or it can be set to 1.6v / v%, 1.7v / v%, 1.8v / v%, 1.9v / v%, 2.0v / v%, 2.1v / v%, 2.2v / v%, 2.3v / v%, 2.4v / v%, 2.5v / v%, 2.6v / v%, 2.7v / v%, 2.8v / v%, 2.9v / v%, or 3.0v / v. Furthermore, the upper limit (or lower than) of the alcohol concentration of the beer-flavored fermented malt alcoholic beverage of the present invention can be set, for example, to 11.0 v / v%, 10.9 v / v%, 10.8 v / v%, 10.7 v / v%, 10.6 v / v%, 10.5 v / v%, 10.4 v / v%, 10.3 v / v%, 10.2 v / v%, 10.1 v / v%, 10.0 v / v%, 9.5 v / v%, 9.0 v / v%, 8. The alcohol concentrations are 5v / v%, 8.0v / v%, 7.5v / v%, 7.0v / v%, 6.5v / v%, 6.4v / v%, 6.3v / v%, 6.2v / v%, 6.1v / v%, 6.0v / v%, 5.9v / v%, 5.8v / v%, 5.7v / v%, 5.6v / v%, 5.5v / v%, 5.4v / v%, 5.3v / v%, 5.2v / v%, 5.1v / v%, or 5.0v / v. These lower and upper limits can be combined arbitrarily. For example, the alcohol concentration of the beer-flavored fermented malt alcoholic beverage of the present invention can be set to 1.5v / v% to 10.0v / v, preferably 3.0v / v% to 5.0v / v.

[0036] The alcohol concentration (ethanol concentration) in beverages can be determined using the methods described in the "National Tax Agency Regulations for Analysis".

[0037] The beer-flavored fermented malt alcoholic beverage of the present invention is characterized by good flavor intensity, aftertaste, and beer characteristics despite reduced purine and sugar concentrations. Low-purine and low-sugar beer-flavored fermented malt alcoholic beverages (especially low-purine and low-sugar beers and sparkling wines) suffer from problems such as low perceived flavor intensity, uncoordinated aftertaste, and poor flavor balance due to the specific methods used to adjust for low purine and low sugar content. The beer-flavored fermented malt alcoholic beverage of the present invention improves flavor intensity, aftertaste, and beer characteristics, and solves the aforementioned problems of low-sugar beer-flavored fermented malt alcoholic beverages. Here, "flavor intensity" refers to the degree of the characteristic flavor of beer. "Aftertaste" refers to the degree of the lingering flavor after drinking. "Beer characteristics" refers to a state where the sweetness, bitterness, sourness, and umami flavors of beer are balanced, and the beverage is easy to drink without any off-flavors.

[0038] The beer-flavored fermented malt alcoholic beverage of the present invention can be manufactured without limitation on its production steps, provided that the concentrations of purine bodies and sugars are reduced to specified concentrations and the beverage contains a specified concentration of alcohol. For example, it can be manufactured as follows: Fermentation yeast is added to wort prepared from brewing raw materials such as malt, hops, by-products, and brewing water for fermentation. After storing the resulting fermented liquid at low temperature, the yeast is removed by filtration, thereby producing a beer-flavored fermented malt alcoholic beverage. The reduction of the concentrations of purine bodies and sugars in the beer-flavored fermented malt alcoholic beverage can be carried out according to known methods described later. Furthermore, in order to contain a specified concentration of alcohol in the beer-flavored fermented malt alcoholic beverage, this can be achieved, for example, by adjusting (e.g., extending) the fermentation time, increasing the proportion of assimilated sugars by promoting saccharification in the saccharification step, adding alcohol (e.g., brewing alcohol) to the fermented liquid, or diluting the fermented liquid. In this way, a beer-flavored fermented malt alcoholic beverage with reduced purine body and sugar concentrations and a specified alcohol concentration can be produced.

[0039] The concentration of purine bodies in beer-flavored fermented malt alcoholic beverages can be reduced using known methods. Non-limiting examples of methods for reducing the concentration of purine bodies in beer-flavored fermented malt alcoholic beverages include: methods that reduce the purine body content in beverages by contacting the pre-fermentation liquid or fermentation liquid with adsorbents such as activated carbon or zeolite (see Japanese Patent Application Publication Nos. 2003-169658, 2004-290071, 2004-290072, and 2015-112090); and methods that reduce the purine body content in beverages by using raw materials other than malt (e.g., soy protein or corn protein) with low purine body incorporation (see Japanese Patent Application Publication Nos. 2014-117204 and 2014-117205).

[0040] The sugar concentration in beer-flavored fermented malt alcoholic beverages can be reduced using known methods. Non-limiting examples of methods for reducing sugar concentration in beer-flavored fermented malt alcoholic beverages include: adding glucosylamylase during the saccharification step; adding glucosylamylase during the fermentation step (see *From Enzyme Utilization Technology: Basic / Analysis to Modification / High Functionalization / Industrial Utilization* (Supervised by Masahiro Komiyama, NTS Co., Ltd., 2010); reducing sugar concentration by increasing yeast-based assimilation through the use of a large amount of liquid sugar containing sugars assimilated by yeast (see Japanese Patent Application Publication No. 2009-131202); and filtering wort during the saccharification step (see Japanese Patent Application Publication No. 2012-147780).

[0041] In the above manufacturing steps, wort preparation can be carried out using conventional methods. For example, a mixture of brewing ingredients and brewing water is saccharified, filtered to obtain wort, hops are added to the wort, it is boiled, and the boiled wort is cooled to prepare wort. Alternatively, commercially available enzyme preparations can be added during the saccharification step to prepare the wort. For example, protease preparations can be used for protein breakdown, α-amylase preparations, glucoamylase preparations, amylopectin preparations, etc., can be used for sugar breakdown, β-glucanase preparations, cellulase preparations, etc., or a mixture thereof can be used.

[0042] In the manufacture of the beer-flavored fermented malt alcoholic beverage of the present invention, in addition to malt, ungerminated cereals (e.g., ungerminated barley (including its extracts), ungerminated wheat (including its extracts)) may also be used; rice, corn, sorghum, potatoes, starch, sugars (e.g., liquid sugars), fruits (e.g., fruit juice, concentrated fruit juice), coriander or its seeds, spices or their raw materials (e.g., pepper, cinnamon, Sichuan pepper), aromatic plants (e.g., chamomile, sage, basil), vegetables (e.g., sweet potatoes, pumpkins), buckwheat or sesame, sugary substances (e.g., honey, brown sugar), salt, miso, flowers, tea, coffee, cocoa (tea, coffee and cocoa may include their preparations), seafood (e.g., oysters, kelp, wakame, dried bonito flakes) and other by-products; protein breakdown products, yeast extracts and other nitrogen sources; flavorings, colorings, foaming / foam persistence enhancers, water quality conditioners, fermentation aids and other additives as brewing raw materials. The beer-flavored fermented malt alcoholic beverage of the present invention can use at least malt and hops as raw materials other than brewing water, and may also include sugars, rice, corn, starch, etc., depending on the circumstances. It should be noted that the whole malt beer in the beer-flavored fermented malt alcoholic beverage can of course be made from malt, hops, and water.

[0043] In the beer-flavored fermented malt alcoholic beverage of the present invention, the concentration of ethyl acetate can be set to, for example, 100 ppm or less. From the viewpoint of improving the intensity of the flavor, the aftertaste, and the characteristics of beer, it is preferably set to 50 ppm or less, more preferably 40 ppm or less, and even more preferably 30 ppm or less. Furthermore, in the beer-flavored fermented malt alcoholic beverage of the present invention, the concentration of ethyl acetate can be set to, for example, 1 ppm or more, 2 ppm or more, or 3 ppm or more. The concentration of ethyl acetate in the beer-flavored fermented malt alcoholic beverage can be adjusted by known methods (e.g., using yeast with low ethyl acetate production capacity; adjusting brewing conditions such as fermentation temperature; etc.).

[0044] The concentration of ethyl acetate in the beer-flavored fermented malt alcoholic beverage of the present invention can be determined using a headspace gas chromatograph equipped with an FID detector, as described in BCOJ Beer Analysis Method (2013 Supplement and Revision) "8.22". For example, the concentration of ethyl acetate can be determined as follows: the gas phase of a beer sample heated in a vial is introduced into a gas chromatograph equipped with an FID detector; the area of ​​ethyl acetate is read from the gas chromatogram; and the amount of each component is calculated from the ratio of its area to the area of ​​the internal standard (n-butanol). In this case, for more accurate concentration determination, it is preferable to use a standard curve based on the measurements of several control samples with known concentrations.

[0045] In the beer-flavored fermented malt alcoholic beverage of the present invention, the concentration of malic acid can be set to, for example, 20-120 ppm, preferably 30-100 ppm. The concentration of malic acid in the beer-flavored fermented malt alcoholic beverage can be determined by capillary electrophoresis as described in BCOJ Beer Analysis Method (2013 Supplement and Revision) "8.24.2".

[0046] In this invention, "bitterness value (BU)" refers to the value determined according to the method described in section 8.15 of the BCOJ Beer Analysis Method (2013 Supplement and Revision). Specifically, it can be obtained by adding acid to the sample beverage, extracting with isooctane, measuring the absorbance of the isooctane layer (275 nm), and multiplying the measured value by 50.

[0047] The bitterness value (BU) of the beverage of the present invention can be, for example, 2 to 60. From the viewpoint of obtaining a beer-flavored fermented malt alcoholic beverage with a more suitable aroma, it can be set to 3 to 30, preferably 4 to 25, more preferably 5 to 22, and even more preferably 5.5 to 20.

[0048] In this invention, there are no particular limitations on the method for adjusting the bitterness value (BU). Methods for adjusting the amount of hops and / or processed hops used in the manufacture of beer-flavored fermented malt alcoholic beverages and / or the boiling time are preferred. Generally, increasing the amount of hops and / or processed hops and / or the boiling time increases the concentration of isoalpha acids and the like in the manufactured beer-flavored fermented malt alcoholic beverage, resulting in an increased BU. Conversely, decreasing the amount of hops and / or processed hops and / or the boiling time decreases the concentration of isoalpha acids and the like in the manufactured beer-flavored fermented malt alcoholic beverage, resulting in a decreased BU. Examples of hops that can be used include raw hops, hop granules that have been pre-crushed and processed into granules, hop granules containing a large amount of humulin due to pre-screening of humulin particles during processing, and hop extracts obtained by extracting bitter substances and essential oils from humulin. In addition, as processed hop products, reductive hops, hexahydro hops, tetrahydro hops, and isomerized hop extracts can be used.

[0049] In the beer-flavored fermented malt alcoholic beverage of the present invention, the pH can be 2.0 or higher and 7.0 or lower, preferably 2.3 or higher and 5.0 or lower, more preferably 3.0 or higher and 4.7 or lower, and most preferably 3.5 or higher and 4.5 or lower. The pH of the beer-flavored fermented malt alcoholic beverage of the present invention can be adjusted using a pH adjuster. The pH of the beer-flavored fermented malt alcoholic beverage can be measured using a commercially available pH meter (e.g., HORIBA Scientific benchtop pH meter, Horiba Advanced Technology Co., Ltd.).

[0050] The beverage provided by this invention can be prepared by adding carbon dioxide, followed by filling and sterilization steps to form a containerized beverage. Sterilization can be performed before or after filling. Alternatively, if the pH of the beverage is adjusted to be less than 4, the filling step can be skipped to produce a containerized beverage.

[0051] The containers used in the beverages of the present invention can be any containers commonly used in beverage filling, such as metal cans, barrel containers, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouch containers, etc., preferably metal cans, barrel containers, plastic bottles (e.g., PET bottles), bottles.

[0052] According to another aspect of the present invention, a method is provided for manufacturing a beer-flavored fermented malt alcoholic beverage with a purine concentration of 3.5 mg / 100 mL or less (preferably 0.5 mg / 100 mL or less) and a sugar concentration of 2.5 g / 100 mL or less (preferably 0.5 g / 100 mL or less), wherein the method comprises: a step of containing alcohol in such a way that the alcohol concentration of the manufactured beverage is 1.5 v / v% or more. According to the manufacturing method of the present invention, the flavor of the manufactured beer-flavored fermented malt alcoholic beverage is improved. Here, "improved flavor" or "flavor enhancement" in the beer-flavored fermented malt alcoholic beverage means that, although the purine concentration and sugar concentration are reduced, good effects are achieved in terms of flavor intensity, aftertaste, and beer characteristics. In addition to the above, the manufacturing method of the present invention can also be implemented according to the description of the beer-flavored fermented malt alcoholic beverage of the present invention.

[0053] According to another aspect of the present invention, a method for improving the flavor of a beer-flavored fermented malt alcoholic beverage containing alcohol as an active ingredient, wherein the concentrations of purine bodies and sugars are reduced, is provided. The flavor improvement method of the present invention can be implemented according to the description of the beer-flavored fermented malt alcoholic beverage and its manufacturing method according to the present invention.

[0054] Example

[0055] The invention is illustrated more specifically by the following examples, but the invention is not limited to these examples.

[0056] Determination of alcohol concentration

[0057] The alcohol concentration (ethanol concentration) was determined using the method described in the "National Tax Service Regulations for Analysis".

[0058] Determination of purine concentration

[0059] The concentration of purine bodies was determined as follows. Specifically, it was determined by LC-MS / MS (liquid chromatography-mass spectrometry) after hydrolysis with perchloric acid ("Guidelines for Trace Analysis of Purine Bodies in Alcoholic Beverages," Japan Food Analysis Center, see URL: http: / / www.jfrl.or.jp / item / nutrition / post-31.html).

[0060] Analysis of sugar concentration

[0061] The determination of sugar concentration based on nutritional labeling standards was performed according to the method described in the fifth revision of the Japanese Food Standards Analysis Manual. Specifically, it was determined by calculating the sugar content by removing water, protein, lipids, ash, and dietary fiber from the mass of the beverage sample.

[0062] Example 1: Preparation and evaluation of a beer-tasting fermented malt alcoholic beverage

[0063] In Example 1, beer-flavored beverage samples were prepared, and evaluation tests were conducted on each sample.

[0064] (1) Method

[0065] Preparation of test samples A

[0066] Malt is saccharified using enzymes and filtered to obtain wort. Hops and a liquid sugar system containing primarily assimilative sugars are added to the wort, and the mixture is boiled at 100°C. The wort is then allowed to stand, and the coagulated proteins (residue) are separated and cooled to obtain pre-fermentation liquid. Bottom-fermenting yeast is added to the pre-fermentation liquid, and primary and secondary fermentation are carried out to obtain fermentation liquid. The fermentation liquid is stored at low temperature to stop fermentation, and then filtered to obtain a clear beer-flavored fermented malt alcoholic beverage (malt content 53%). This beer-flavored fermented malt alcoholic beverage is then diluted to prepare a base beverage (test area 1 shown in Table 2). Test samples from test areas 2 to 7, with alcohol concentrations shown in Table 2, are prepared by adding brewing ethanol (95%) to this base beverage.

[0067] B Evaluation Test

[0068] The experiment was conducted by four trained judges. The evaluation criteria for flavor intensity, aftertaste, and beer characteristics are shown in Table 1. It should be noted that the score for each evaluation item in test area 1 was set to 2.50, and the sensory evaluation of test area 1 was used as the benchmark for evaluating test areas 2 to 7.

[0069]

[0070] (2) Results

[0071] The results are shown in Table 2. At the specified alcohol concentration, the flavor intensity, aftertaste, and beer characteristics all achieved good results with scores of 3.0 or higher.

[0072]

Claims

1. A beer-flavored fermented malt alcoholic beverage, wherein the purine concentration is below 3.5 mg / 100 mL and the sugar concentration is below 2.5 g / 100 mL, and the malt usage ratio is above 50%, wherein... The alcohol concentration is 1.5v / v% or higher.

2. The beer-flavored fermented malt alcoholic beverage according to claim 1, wherein, The concentration of purine bodies is below 0.5 mg / 100 mL and the concentration of sugars is below 0.5 g / 100 mL.

3. The beer-flavored fermented malt alcoholic beverage according to claim 1 or 2, wherein, The alcohol concentration is below 10.0 v / v%.

4. A manufacturing method for a beer-flavored fermented malt alcoholic beverage with a purine concentration of less than 3.5 mg / 100 mL, a sugar concentration of less than 2.5 g / 100 mL, and a malt usage ratio of more than 50%, comprising: The step of making a beverage containing alcohol with an alcohol concentration of 1.5v / v% or higher.

5. A method for improving the flavor of a beer-flavored fermented malt alcoholic beverage with a purine concentration of less than 3.5 mg / 100 mL and a sugar concentration of less than 2.5 g / 100 mL, comprising: The step of making a beverage containing alcohol with an alcohol concentration of 1.5v / v% or higher.

6. The flavor improvement method according to claim 5, wherein, The malt content in beer-flavored fermented malt alcoholic beverages is over 50%.

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