Beer-flavored fermented malt alcoholic beverage and method for producing same

Abstract

To provide a low-purine body, low-carbohydrate, beer-flavored fermented malt alcoholic beverage having favorable taste intensity, aftertaste, and beer-likeness.SOLUTION: The present invention provides a beer-flavored 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 usage ratio of 50% or more, wherein the alcohol concentration is 1.5 v / v% or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a beer-taste fermented malt alcoholic beverage and a production method thereof, and more specifically to a beer-taste fermented malt alcoholic beverage having reduced purine and carbohydrate concentrations and a production method thereof. [Background technology]

[0002] In recent years, the growing health consciousness has created a demand for beer-flavored beverages with reduced purine and carbohydrate concentrations, and various technologies have been developed to date with the aim of producing beer-flavored beverages with reduced purine and carbohydrate concentrations.

[0003] It is said that beer, which is a fermented malt beverage, contains purine compounds at about 4 to 10 mg / 100 mL. When ingested as food, purine compounds are decomposed into uric acid. In the dietary restriction for hyperuricemia, the intake of purine compounds may be restricted, and in addition to the restriction of foods with higher purine content such as meat, eggs, and liver, fermented malt beverages such as beer may also be subject to dietary restrictions. For this reason, products with reduced purine compounds are desired for fermented malt beverages such as beer.

[0004] To date, known techniques for reducing the purine compound concentration in fermented malt beverages such as beer include a technique in which nucleoside phosphorylase and / or nucleosidase is applied to beer wort to decompose nucleosides in the wort and reduce the concentration of purine compounds (Patent Document 1). Another known technique for reducing the concentration of purine compounds in fermented malt beverages is a technique in which a process for adsorbing and removing purine compounds with an adsorbent that selectively adsorbs purine compounds is carried out in a process after the saccharification process and before the addition of hops, at a temperature range of 25°C or higher and lower than the temperature used in the saccharification process (Patent Document 2).

[0005] Also, a technique using assimilable monosaccharides and assimilable disaccharides as sugar sources is known as a technique for stably producing a low-sugar beer-flavored fermented alcoholic beverage (Patent Document 3). Also, a technique for producing a low-sugar beer-flavored beverage with a significantly low risk of microbial contamination is known as a technique for using an oligosaccharide content in a specific range in the carbohydrate raw material (Patent Document 4). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] WO 96 / 25483 [Patent Document 2] JP 2004-290071 A [Patent Document 3] JP 2009-131202 A [Patent Document 4] JP 2012-157323 A Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention aims to provide a novel beer-flavored fermented malt alcoholic beverage that has reduced purine and carbohydrate concentrations while having good flavor intensity, lingering flavor and beer-like taste. [Means for solving the problem]

[0008] The present inventors have found that in a beer-flavored fermented malt alcoholic beverage having reduced purine and carbohydrate concentrations, by setting the alcohol concentration to a predetermined concentration, the purine and carbohydrate concentrations are reduced while still achieving good flavor intensity, lingering flavor, and beer-like flavor. The present invention is based on this finding.

[0009] According to the present invention, the following inventions are provided. [1] A beer-flavored fermented malt alcoholic beverage having a purine concentration of 3.5 mg / 100 mL or less, a carbohydrate concentration of 2.5 g / 100 mL or less, a malt usage ratio of 50% or more, and an alcohol concentration of 1.5 v / v% or more. [2] A beer-flavored fermented malt alcoholic beverage according to the above item [1], having a purine concentration of 0.5 mg / 100 mL or less and a carbohydrate concentration of 0.5 g / 100 mL or less. [3] A beer-flavored fermented malt alcoholic beverage according to [1] or [2] above, having an alcohol concentration of 10.0 v / v% or less. [4] A method for producing a beer-flavored fermented malt alcoholic beverage with a malt usage ratio of 50% or more, having a purine concentration of 3.5 mg / 100 mL or less and a carbohydrate concentration of 2.5 g / 100 mL or less, the method including a step of adding alcohol so that the alcohol concentration of the produced beverage is 1.5 v / v% or more. [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 carbohydrate concentration of 2.5 g / 100 mL or less, the method comprising a step of adding alcohol so that the alcohol concentration of the produced beverage is 1.5 v / v% or more. [6] The flavor improving method described in [5] above, wherein the malt content of the beer-flavored fermented malt alcoholic beverage is 50% or more.

[0010] According to the present invention, in a beer-flavored fermented malt alcoholic beverage with reduced purine and carbohydrate concentrations, by setting the alcohol concentration to a predetermined concentration, it is possible to provide a beer-flavored fermented malt alcoholic beverage that has good flavor intensity, lingering flavor, and beer-like flavor while reducing the purine and carbohydrate concentrations. Therefore, the present invention is advantageous in that it can meet various needs of consumers, such as health consciousness.

[0011] In the present invention, the "beer taste" refers to the taste and aroma unique to beer that can be obtained when beer is produced in the usual manner, i.e., when beer is produced based on fermentation by yeast or the like.

[0012] In the present invention, "fermented alcoholic beverage with a beer taste" refers to a beverage fermented by yeast using a carbon source, a nitrogen source, water, etc. as ingredients, and includes beer, happoshu, and beverages obtained by adding alcohol to beer or happoshu that use malt as an ingredient (for example, a new genre of liqueur-based beverages classified as "Liqueur (sparkling) (2)" under the Liquor Tax Act). A preferred embodiment of a fermented alcoholic beverage with a beer taste is a fermented alcoholic beverage with a beer taste that uses malt and / or ungerminated wheat as at least a part of the ingredient (i.e., a fermented malt alcoholic beverage with a beer taste).

[0013] The beer-taste fermented malt alcoholic beverage of the present invention uses malt and / or ungerminated malt as at least a part of the raw material, and preferably uses at least malt (e.g., wheat malt, barley malt) as the raw material derived from malt. When the beer-taste fermented malt alcoholic beverage of the present invention uses malt as at least a part of the raw material, the malt usage ratio can be, for example, 50% or more, 55% or less, 55% or more, 60% or less, 60% or more, 65% or more, 70% or less, 70% or more, 80% or less, 80% or more, 90% or less, 90% or more, 95% or less, 95% or more, or 100%, and these upper and lower limit values ​​can be arbitrarily combined. In this specification, the "malt usage ratio" refers to the ratio of the mass of malt to the mass of all raw materials excluding hops and brewing water. In addition, in the present invention, beer is defined as a product obtained by fermenting malt, hops, water and other specific auxiliary ingredients, or a product obtained by adding hops or specific auxiliary ingredients to this and fermenting it, and which satisfies the following two conditions (limited to beer with an alcohol content of less than 20%): Malt ratio must be 50 / 100 or more The weight of the fruits (including dried, boiled or concentrated fruit juice) and certain flavorings used does not exceed 5 / 100 of the weight of the malt (including those not used). (See the Liquor Tax Act (Act No. 6 of 1953), which was amended by the "Act for Partial Amendment of the Income Tax Act, etc." (Act No. 4 of 2017) and came into effect on April 1, 2018.)

[0014] The fermented malt alcoholic beverage with a beer taste of the present invention has a reduced purine concentration. Specifically, the upper limit of the purine concentration of the fermented malt alcoholic beverage with a beer taste of the present invention (not more than or lower than) is 3.5 mg / 100 mL, and the lower limit of the purine concentration of the fermented malt alcoholic beverage with a beer taste of the present invention is 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, and the lower limit of the purine concentration of the fermented malt alcoholic beverage with a beer taste of the present invention ... 00mL, 2.1mg / 100mL, 2.0mg / 100mL, 1.9mg / 100mL, 1.8mg / 100mL, 1.7mg / 100mL, 1.6mg / 100mL, 1.5mg / 100mL, 1.4mg / 100mL, 1.3mg / 100mL, 1.2mg / 100mL, 1.1mg / 100mL, 1.0mg / 100mL, 0.9mg / 100mL, 0.8mg / 100mL, 0.7mg / 100mL, 0.6mg / 100mL, 0.5mg / 100mL, 0.4mg / 100mL, 0.3mg / 100mL or 0.2mg / 100mL. Beverages with a purine concentration of less than 0.5mg / 100mL qualify as "zero purine beverages."

[0015] Purines can be measured by known methods, for example, by a method of hydrolysis with perchloric acid followed by detection using LC-MS / MS (liquid chromatography mass spectrometry) (see "Guide to microanalysis of purines in alcoholic beverages", Japan Food Research Laboratories, URL: http: / / www.jfrl.or.jp / item / nutrition / post-31.html). In this specification, "purine concentration" refers to the total amount of four purine bases, adenine, xanthine, guanine, and hypoxanthine.

[0016] The fermented malt alcoholic beverage with a beer taste of the present invention is a low-sugar beverage with a reduced sugar concentration. Specifically, the upper limit of the sugar concentration of the fermented malt alcoholic beverage with a beer taste of the present invention (not more than or lower than) is 2.5 g / 100 mL, and the upper limit of the sugar concentration of the fermented malt alcoholic beverage with a beer taste of the present invention is 2.4 g / 100 mL, 2.3 g / 100 mL, 2.2 g / 100 mL, 2.1 g / 100 mL, 2.0 g / 100 mL, 1.9 g / 100 mL, 1.8 g / 100 mL, 1.0 g / 100 mL, 1.2 g / 100 mL, 1.4 g / 100 mL, 1.6 g / 100 mL, 1.8 g / 100 mL, 1.9 ... It can also be 0.7g / 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. Beverages with a carbohydrate concentration of less than 0.5g / 100mL qualify as "zero carbohydrate beverages."

[0017] The carbohydrate concentration can be measured by known methods, and can be calculated by subtracting the amounts of water, protein, lipids, ash and dietary fiber from the mass of the sample to be measured (see the Nutrition Labeling Standards (Partially revised, Consumer Affairs Agency Notification No. 9, December 16, 2009)).

[0018] The fermented malt alcoholic beverage with a beer taste of the present invention is characterized in that the beverage has a predetermined alcohol concentration. Specifically, the lower limit of the alcohol concentration of the fermented malt alcoholic beverage with a beer taste of the present invention (not less than or exceeding) is 1.5 v / v%, and it can also be 1.6 v / v%, 1.7 v / v%, 1.8 v / v%, 1.9 v / v%, 2.0 v / v%, 2.1 v / v%, 2.2 v / v%, 2.3 v / v%, 2.4 v / v%, 2.5 v / v%, 2.6 v / v%, 2.7 v / v%, 2.8 v / v%, 2.9 v / v%, or 3.0 v / v%. Furthermore, the upper limit of the alcohol concentration of the fermented malt alcoholic beverage with a beer taste of the present invention (or less than or below) is, for example, 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%, 8.0 v / v%, 10 ... The alcohol concentration of the beer-flavored fermented malt alcoholic beverage of the present invention may be, for example, 1.5 v / v% to 10.0 v / v%, preferably 3.0 v / v% to 5.0 v / v%, and more preferably 3.0 v / v% to 5.0 v / v%. The lower limit and upper limit of the alcohol concentration may be any combination of these lower limit and upper limit.

[0019] The alcohol concentration (ethanol concentration) in a beverage can be measured by the method specified in the "National Tax Agency Specified Analytical Method."

[0020] The beer-flavored fermented malt alcoholic beverage of the present invention is characterized by having good taste intensity, aftertaste, and beer-likeness despite the reduced purine and carbohydrate concentrations. Low-purine and low-carbohydrate beer-flavored fermented malt alcoholic beverages (particularly low-purine and low-carbohydrate beers and happoshu) have problems such as a perceived low taste intensity, disharmony in the aftertaste, and poor taste balance due to the special characteristics of the method of adjusting to low purine and low carbohydrate. The beer-flavored fermented malt alcoholic beverage of the present invention has improved taste intensity, aftertaste, and beer-likeness, and can solve the above problems of low-carbohydrate beer-flavored fermented malt alcoholic beverages. Here, "taste intensity" refers to the degree of beer-like taste. Also, "aftertaste" refers to the degree of aftertaste that lingers after drinking. Also, "beer-likeness" refers to a state in which the tastes of sweetness, bitterness, sourness, umami, etc. that are assumed to be present in beer are well-balanced, and there is no unpleasant taste and it is easy to drink.

[0021] The beer-flavored fermented malt alcoholic beverage of the present invention is not limited in its production procedure as long as the purine and carbohydrate concentrations are reduced to a predetermined concentration, and the beverage contains a predetermined concentration of alcohol, and can be produced, for example, as follows. That is, a beer-flavored fermented malt alcoholic beverage can be produced by adding fermentation yeast to wort prepared from brewing raw materials such as malt, hops, auxiliary materials, and brewing water, fermenting the wort, storing the resulting fermented liquid at a low temperature, and then removing the yeast in a filtration process. The purine and carbohydrate concentrations in the beer-flavored fermented malt alcoholic beverage can be reduced according to a known method described below. In addition, in order to cause the beer-flavored fermented malt alcoholic beverage to contain a predetermined concentration of alcohol, for example, the fermentation time can be adjusted (for example, extended), the saccharification can be promoted in the saccharification process to increase the proportion of assimilable sugars, alcohol (for example, brewer's alcohol) can be added to the fermentation liquid, or the fermentation liquid can be diluted. In this way, a beer-flavored fermented malt alcoholic beverage can be produced in which the purine and carbohydrate concentrations are reduced and the alcohol concentration is a predetermined concentration.

[0022] The purine concentration in a beer-flavored fermented malt alcoholic beverage can be reduced according to a known method. Non-limiting examples of methods for reducing the purine concentration in a beer-flavored fermented malt alcoholic beverage include a method for reducing the purine content in the beverage by contacting a pre-fermentation liquid or a fermentation liquid with an adsorbent such as activated carbon or zeolite (see JP 2003-169658 A, JP 2004-290071 A, JP 2004-290072 A, JP 2015-112090 A, etc.), and a method for reducing the purine content in the beverage by using a raw material other than malt that contains less purine (e.g., soybean protein, corn grits) (see JP 2014-117204 A, JP 2014-117205 A, etc.).

[0023] The sugar concentration in a fermented malt alcoholic beverage with a beer taste can be reduced according to a known method. Non-limiting examples of the method for reducing the sugar concentration in a fermented malt alcoholic beverage with a beer taste include a method of adding glucoamylase during the saccharification process, a method of adding glucoamylase during the fermentation process (see Enzyme Utilization Technology Encyclopedia: From Basics and Analysis to Modification, Advanced Functionalization, and Industrial Use (edited by Komiyama Makoto, NTS Co., Ltd., 2010)), a method of reducing sugar by increasing the assimilation by yeast using liquid sugar containing a large amount of sugar that can be assimilated by yeast (see JP 2009-131202 A), and a method of filtering wort during the saccharification process (see JP 2012-147780 A).

[0024] In the above-mentioned production procedure, the wort can be produced according to a conventional method. For example, a mixture of brewing raw materials and brewing water is saccharified, filtered to obtain wort, and hops are added to the wort, followed by boiling and cooling the boiled wort to prepare the wort. The wort can also be produced by adding a commercially available enzyme preparation during the saccharification process. For example, a protease preparation can be used for protein degradation, an α-amylase preparation, a glucoamylase preparation, a pullulanase preparation, etc. can be used for carbohydrate degradation, and a β-glucanase preparation, a cellulase enzyme preparation, etc. can be used for cellulolysis, or a mixture of these preparations can be used.

[0025] In the production of the beer-flavored fermented malt alcoholic beverage of the present invention, in addition to malt, ungerminated wheat and barley (for example, ungerminated barley (including extracts), ungerminated wheat (including extracts)); rice, corn, koryan, potato, starch, sugars (for example, liquid sugar), fruit (for example, fruit juice, concentrated fruit juice), coriander or its seeds, spices or ingredients thereof (for example, pepper, cinnamon, Japanese pepper), herbs (for example, chamomile, sage, , basil), vegetables (e.g., sweet potato, pumpkin), buckwheat or sesame, carbohydrate-containing substances (e.g., honey, brown sugar), salt, miso, flowers, tea, coffee, cocoa (including preparations of tea, coffee, and cocoa), and seafood (e.g., oysters, kelp, wakame, and bonito flakes); nitrogen sources such as protein hydrolysates and yeast extract; and other additives such as flavorings, colorants, foaming and foam retention improvers, water quality conditioners, and fermentation aids. The raw materials used in the fermented malt alcoholic beverage with a beer taste of the present invention can be at least malt and hops, other than the brewing water, and in some cases, sugars, rice, corn, starch, and the like can also be used as raw materials. It goes without saying that all-malt beer, one of the fermented malt alcoholic beverages with a beer taste, can be produced from malt, hops, and water.

[0026] In the beer-taste fermented malt alcoholic beverage of the present invention, the ethyl acetate concentration can be, for example, 100 ppm or less, and from the viewpoint of improving the intensity of the taste, the aftertaste of the taste, and the beer-likeness, can be preferably 50 ppm or less, more preferably 40 ppm or less, and even more preferably 30 ppm or less. In addition, in the beer-taste fermented malt alcoholic beverage of the present invention, the ethyl acetate concentration can be, for example, 1 ppm or more, 2 ppm or more, or 3 ppm or more. The ethyl acetate concentration of the beer-taste fermented malt alcoholic beverage can be adjusted by a known method (for example, using a yeast with low ethyl acetate production ability, adjusting brewing conditions such as fermentation temperature, etc.).

[0027] The concentration of ethyl acetate in the beer-flavored fermented malt alcoholic beverage of the present invention can be measured by a headspace gas chromatograph with FID as described in "8.22" of the BCOJ Beer Analysis Method (revised and expanded in 2013). For example, the concentration of ethyl acetate can be measured by introducing the gas phase of a beer sample heated in a vial into a gas chromatograph with an FID detector, reading the area of ​​ethyl acetate from the gas chromatogram, and calculating the amount of each component from the ratio to the area of ​​the internal standard (n-butanol). In this case, for more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values ​​of several control samples with known concentrations.

[0028] In the beer-flavored fermented malt alcoholic beverage of the present invention, the malic acid concentration can be, for example, 20 to 120 ppm, preferably 30 to 100 ppm. The malic acid concentration in the beer-flavored fermented malt alcoholic beverage can be measured by the capillary electrophoresis method described in "8.24.2" of the BCOJ Beer Analysis Method (revised and expanded in 2013).

[0029] In the present invention, the term "bitterness value (BU)" refers to a value measured according to the method described in the section on bitterness value in "8.15" of the BCOJ Beer Analysis Method (revised and expanded in 2013). Specifically, after adding an acid to a sample beverage, the beverage is extracted with isooctane, the absorbance (275 nm) of the isooctane layer is measured, and the measured value is multiplied by 50 to obtain the bitterness value.

[0030] The bitterness value (BU) of the beverage of the present invention is, for example, 2 to 60, and from the viewpoint of obtaining a beer-flavored fermented malt alcoholic beverage with a more favorable flavor, it can be, for example, 3 to 30, preferably 4 to 25, more preferably 5 to 22, and even more preferably 5.5 to 20.

[0031] In the present invention, the method for adjusting the bitterness value (BU) is not particularly limited, but a suitable example is a method for adjusting the amount of hops and / or hop processed products used in the production of a fermented malt alcoholic beverage with a beer taste and / or the boiling time. In general, increasing the amount of hops and / or hop processed products used and / or the boiling time increases the concentration of iso-α acids, etc. in the fermented malt alcoholic beverage with a beer taste, thereby increasing the BU of the fermented malt alcoholic beverage with a beer taste, and decreasing the amount of hops and / or hop processed products used and / or the boiling time decreases the concentration of iso-α acids, etc. in the fermented malt alcoholic beverage with a beer taste, thereby decreasing the BU of the fermented malt alcoholic beverage with a beer taste. Examples of the hops that can be used include fresh hops, hop pellets that have been crushed and processed into pellets in advance, hop pellets that contain a lot of lupulin by sieving lupulin grains in advance during the processing, and hop extracts in which the bitterness of lupulin, essential oils, etc. are extracted. Furthermore, examples of hop processed products that can be used include low hops, hexahops, tetrahops, and isomerized hop extracts (isomerized hop extracts).

[0032] The pH of the fermented malt alcoholic beverage with a beer taste of the present invention can be 2.0 or more and 7.0 or less, preferably 2.3 or more and 5.0 or less, more preferably 3.0 or more and 4.7 or less, and most preferably 3.5 or more and 4.5 or less. The pH of the fermented malt alcoholic beverage with a beer taste of the present invention can be adjusted using a pH adjuster. The pH of the fermented malt alcoholic beverage with a beer taste can be measured using a commercially available pH meter (e.g., HORIBA Scientific tabletop pH meter, Horiba Advanced Techno Co., Ltd.).

[0033] The beverage provided by the present invention can be provided as a bottled beverage after being subjected to a step of adding carbon dioxide gas as the case may be, and further subjected to steps such as a filling step and a sterilization step. Sterilization may be performed before or after filling into the container. In addition, when the pH of the beverage is adjusted to less than 4, it is also possible to directly perform the filling step without going through the sterilization step to produce a bottled beverage.

[0034] The container used for the beverage of the present invention may be any container that is normally used for filling beverages, such as metal cans, barrel containers, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouch containers, etc., with metal cans, barrel containers, plastic bottles (e.g., PET bottles), and bottles being preferred.

[0035] According to another aspect of the present invention, there is provided a method for producing a beer-flavored fermented malt alcoholic beverage with a malt content of 50% or more, a purine concentration of 3.5 mg / 100 mL or less (preferably 0.5 mg / 100 mL or less) and a carbohydrate concentration of 2.5 g / 100 mL or less (preferably 0.5 g / 100 mL or less), the method including a step of adding alcohol so that the alcohol concentration of the produced beverage is 1.5 v / v% or more. According to the production method of the present invention, the flavor of the produced fermented malt alcoholic beverage with a beer taste is improved. Here, "improved flavor" or "improved flavor" of a fermented malt alcoholic beverage with a beer taste means that the fermented malt alcoholic beverage with a beer taste has good flavor intensity, lingering flavor, and beer-likeness despite the reduced purine and carbohydrate concentrations. The production method of the present invention can be carried out in accordance with the above and the description of the fermented malt alcoholic beverage with a beer taste of the present invention.

[0036] According to another aspect of the present invention, there is provided a method for improving the flavor of a fermented malt alcoholic beverage with a beer taste, which comprises alcohol as an active ingredient and has reduced purine and carbohydrate concentrations. The flavor improving method of the present invention can be carried out according to the description of the fermented malt alcoholic beverage with a beer taste and the method for producing the same of the present invention. EXAMPLES

[0037] The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.

[0038] Measuring alcohol concentration The alcohol concentration (ethanol concentration) was measured according to the method described in the "National Tax Agency Specified Analytical Method."

[0039] Measurement of purine concentration The purine concentration was measured as follows: after hydrolysis with perchloric acid, it was detected using LC-MS / MS (liquid chromatography mass spectrometry) (see "Guide to trace analysis of purines in alcoholic beverages", Japan Food Research Laboratories, URL: http: / / www.jfrl.or.jp / item / nutrition / post-31.html).

[0040] Carbohydrate concentration analysis The carbohydrate concentration based on the Nutrition Labeling Standard was measured according to the method described in the well-known 5th Edition of the Analysis Manual for the Standard Tables of Food Composition in Japan, which was calculated by subtracting the amounts of water, protein, lipid, ash and dietary fiber from the mass of the sample beverage.

[0041] Example 1: Preparation and evaluation of a beer-flavored fermented malt alcoholic beverage In Example 1, tasting samples of beer-taste beverages were prepared and evaluation tests were conducted on each sample.

[0042] (1) Method A. Preparation of test samples Malt was saccharified using an enzyme, and the mixture was filtered to obtain wort. Hops and liquid sugar mainly containing assimilable sugar were added to the obtained wort, and the mixture was boiled at 100°C. Next, the wort was left to stand to separate the coagulated protein (trube), and then cooled to obtain a pre-fermentation liquid. Bottom-fermenting yeast was added to the obtained pre-fermentation liquid, and main fermentation and post-fermentation were performed to obtain a fermentation liquid. The obtained fermentation liquid was stored at a low temperature to stop the fermentation, and filtered to obtain a clear fermented malt alcoholic beverage with a beer taste (malt usage ratio 53%). This fermented malt alcoholic beverage with a beer taste was then diluted to obtain a base beverage (Test Group 1 shown in Table 1), and brewing ethanol (95%) was added to the base beverage to prepare each of the test samples of Test Groups 2 to 7 having the alcohol concentrations shown in Table 1.

[0043] B. Evaluation test The test was carried out by four trained panelists. The evaluation criteria for flavor intensity, aftertaste, and beer-likeness are shown in Table 1. The score for each evaluation item in Test Plot 1 was set at 2.50, and Test Plots 2 to 7 were evaluated based on the sensory evaluation of Test Plot 1.

[0044] [Table 1]

[0045] (2) Results The results are shown in Table 2. When the alcohol concentration was at a predetermined concentration, good results were obtained with scores of 3.0 or more for flavor intensity, lingering flavor, and beer-likeness.

[0046] TIFF2025007492000002.tif42153

Claims

1. This beer-flavored fermented malt alcoholic beverage has a purine concentration of 3.5 mg / 100 mL or less, a carbohydrate concentration of 2.5 g / 100 mL or less, a malt usage ratio of 50% or more, and an alcohol concentration of 1.5 v / v% or more.

2. 2. The beer-flavored fermented malt alcoholic beverage according to claim 1, having a purine concentration of 0.5 mg / 100 mL or less and a carbohydrate concentration of 0.5 g / 100 mL or less.

3. 3. The beer-taste fermented malt alcoholic beverage according to claim 1, having an alcohol concentration of 10.0 v / v % or less.

4. A method for producing a beer-flavored fermented malt alcoholic beverage with a malt usage ratio of 50% or more, having a purine concentration of 3.5 mg / 100 mL or less and a carbohydrate concentration of 2.5 g / 100 mL or less, the method including a step of adding alcohol so that the alcohol concentration of the produced beverage is 1.5 v / v% or more.

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 carbohydrate concentration of 2.5 g / 100 mL or less, the method comprising the step of adding alcohol so that the alcohol concentration of the produced beverage is 1.5 v / v% or more.

6. 6. The method for improving flavor according to claim 5, wherein the malt content of the beer-flavored fermented malt alcoholic beverage is 50% or more.

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