Beer-taste fermented malt alcohol beverage having reduced purine body concentration and producing method thereof

Abstract

To provide a beer-taste fermented malt alcohol beverage having reduced purine body concentration.SOLUTION: Provided is a beer-taste fermented malt alcohol beverage having a purine body concentration of 2.0 mg / 100 mL or less, and containing malt containing dark malt as a part of the raw material. The purine body concentration of the beer-taste fermented malt alcohol beverages is preferably 0.5 mg / 100 mL or less. A ratio of the dark malt to a total malt raw material can be 5% or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a beer-taste fermented malt alcoholic beverage and a method for producing the same, and more specifically to a beer-taste fermented malt alcoholic beverage with a reduced purine concentration and a method for producing the same. [Background technology]

[0002] It is known that beer, a fermented malt beverage, contains purine compounds derived from barley raw materials, etc. 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, there is a demand for products with reduced purine compounds in fermented malt beverages such as beer.

[0003] 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). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] WO 96 / 25483 [Patent Document 2] JP 2004-290071 A Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a beer-flavored fermented malt alcoholic beverage having a reduced purine concentration and a method for producing the same. Another object of the present invention is to provide a method for producing wort having a reduced purine concentration. [Means for solving the problem]

[0006] The present inventors have now found that the purine concentrations in the chilled wort and sake-shita fermentation liquor can be significantly reduced by adding dark-colored malt to the malt raw material used in the production of a beer-flavored fermented malt alcoholic beverage. The present invention is based on this finding.

[0007] According to the present invention, the following inventions are provided. [1] A beer-flavored fermented malt alcoholic beverage having a purine concentration of 2.0 mg / 100 mL or less, the beer-flavored fermented malt alcoholic beverage containing malt, including dark malt, as part of its ingredients. [2] A beer-flavored fermented malt alcoholic beverage as described in [1] above, in which the ratio of dark malt to the total malt ingredients is 5% or more. [3] A beer-flavored fermented malt alcoholic beverage according to [1] or [2] above, in which the malt other than the dark malt includes light malt. [4] A beer-flavored fermented malt alcoholic beverage as described in [3] above, wherein the light-colored malt contains wheat malt. [5] A beer-flavored fermented malt alcoholic beverage according to any one of [1] to [4] above, wherein the malt usage ratio is 10% or more. [6] A beer-flavored fermented malt alcoholic beverage according to any one of [1] to [5] above, wherein the malt usage ratio is 50% or more. [7] A beer-flavored fermented malt alcoholic beverage according to any one of [1] to [6] above, wherein the purine concentration of the beer-flavored fermented malt alcoholic beverage is 0.5 mg / 100 mL or less. [8] A beer-flavored fermented malt alcoholic beverage according to any one of [1] to [7] above, in which the ratio of the beverage's color (EBC) to the beverage's original extract concentration (°P) is 0.85 or higher. [9] A beer-flavored fermented malt alcoholic beverage according to any one of [1] to [8] above, which does not contain a coloring agent as an ingredient. [9-1] A beer-flavored fermented malt alcoholic beverage according to any one of [1] to [9] above, in which the ratio of the total purine content (ppb) of the beverage to the original extract concentration (°P) of the beverage is 1250 or less. [9-2] A beer-flavored fermented malt alcoholic beverage described in any one of [1] to [9] and [9-1] above, in which the ratio of the beverage's xanthine concentration (ppb) to the beverage's original extract concentration (°P) is 500 or more and 800 or less. [9-3] A beer-flavored fermented malt alcoholic beverage according to any one of [1] to [9], [9-1] and [9-2] above, in which the ratio of the xanthine concentration (ppb) of the beverage to the total purine content (ppb) of the beverage is 0.47 or more.

[10] A beer-flavored fermented malt alcoholic beverage according to any one of [1] to [9], [9-1], [9-2] and [9-3] above, in which the adenine concentration / total purine ratio is 0.05 to 0.3, the guanine concentration / total purine ratio is 0.1 to 0.3, the xanthine concentration / total purine ratio is 0.4 to 0.8, and the hypoxanthine concentration / total purine ratio is 0.01 to 0.11.

[11] A beer-flavored fermented malt alcoholic beverage according to the above item

[10] , in which the malt usage ratio is 50% or more.

[12] A method for producing a beer-flavored fermented malt alcoholic beverage having a purine concentration of 2.0 mg / 100 mL or less, characterized in that malt including dark malt is used as a raw material.

[13] The manufacturing method described in

[12] above, wherein the ratio of dark malt to the total malt raw material is 5% or more.

[14] The method according to

[12] or

[13] above, wherein the malt other than the dark malt is light malt.

[15] The method according to

[14] above, wherein the light-colored malt is wheat malt.

[16] The method according to any one of

[12] to

[15] above, wherein the ratio of malt used is 10% or more.

[17] The method according to any one of

[12] to

[16] above, wherein the ratio of malt used is 50% or more.

[18] The method for producing a beer-flavored fermented malt alcoholic beverage according to any one of

[12] to

[17] above, wherein the purine concentration of the beer-flavored fermented malt alcoholic beverage is 0.5 mg / 100 mL or less.

[19] The manufacturing method according to any one of

[12] to

[18] above, wherein the ratio of the beverage's color (EBC) to the beverage's original extract concentration (°P) is 0.85 or more.

[20] The method for producing the present invention according to any one of the above

[12] to

[19] , which does not include a step of adding a coloring agent.

[21] A method for reducing the purine concentration in a beer-flavored fermented malt alcoholic beverage, characterized in that malt including dark malt is used as a raw material.

[22] A method for producing wort having a purine concentration of 2.0 mg / 100 mL or less, characterized in that malt containing dark malt is used as a raw material.

[23] The manufacturing method described in

[22] above, wherein the ratio of dark malt to the total malt raw material is 5% or more.

[24] The method according to

[22] or

[23] above, wherein the malt other than the dark malt includes light malt.

[25] The method according to

[24] above, wherein the light-colored malt comprises wheat malt.

[26] The method according to any one of

[22] to

[25] above, wherein the ratio of the wort color (EBC) to the wort sugar content (°P) is 1.5 or more.

[27] A method for reducing the purine concentration in wort used to produce a beer-flavored fermented malt alcoholic beverage, the method being characterized in that malt including dark malt is used as a raw material.

[0008] According to the present invention, by substituting a portion of the malt raw material used with dark malt, it is possible to produce a beer-flavored fermented malt alcoholic beverage and wort with a reduced purine concentration. Therefore, the present invention is advantageous in that it can provide a beer-flavored fermented malt alcoholic beverage and wort with a reduced purine concentration by a simpler means.

[0009] 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.

[0010] 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 as at least a part of the ingredient (i.e., a fermented malt alcoholic beverage with a beer taste).

[0011] The beer-taste fermented malt alcoholic beverage of the present invention and the wort produced by the present invention use malt as at least a part of the raw material, and preferably, the malt used can be, for example, either or both of barley malt and wheat malt. When the beer-flavored fermented malt alcoholic beverage of the present invention and the wort produced by the present invention use malt as at least a part of the raw material, the malt usage ratio can be, for example, 20% or less, 20% or more, 25% or less, 25% or more, 30% or less, 30% or more, 40% or less, 40% or more, 50% or less, 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, 75% or less, 75% or more, 80% or less, 80% or more, 85% or less, 85% or more, 90% or less, 90% or more, 95% or less, 95% or more, or 100% ("or less" can be "less than" and "or more" can be "more than"), and these upper and lower limit values ​​can be arbitrarily combined. In this specification, "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 It may mean that the weight of the fruits (including dried fruits, boiled fruits, or concentrated fruit juice) and certain flavorings used does not exceed 5 / 100 of the weight of the malt (including those that do not use any flavorings) (see the Liquor Tax Act (Act No. 6 of 1953), which was revised by the "Act for Partial Revision of the Income Tax Act, etc." (Act No. 4 of 2017), and came into effect on April 1, 2018).

[0012] The present invention is characterized in that dark malt is used as a part of the malt raw material. In the present invention, "dark malt" means malt that is roasted at a relatively high temperature (e.g., about 100°C or higher) when producing malt from barley, and is charred to a dark brown color. In general, dark malt roasted at a higher temperature tends to have a darker color.

[0013] In the present invention, the malt other than the dark malt is not particularly limited, but for example, malt called light malt (base malt) can be used, which is roasted at a relatively low temperature (for example, about 90°C or less) when producing malt from barley and dried. That is, the beer-flavored fermented malt alcoholic beverage of the present invention can contain dark malt as a part of the malt raw material, and in this case, the malt other than the dark malt may contain light malt. Non-limiting examples of light malt include pale malt (barley malt), pilsner malt (barley malt), wheat malt (wheat malt), etc. The light malt can contain wheat malt.

[0014] In the present invention, the blending ratio of dark malt to the total malt raw material can be determined from the viewpoint of reducing the purine concentration and / or from the viewpoint of the color of the beverage or wort. That is, in the present invention, the lower limit (or more than or equal to) of the ratio of dark malt (mass) to the total malt raw material (mass) can be 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39% or 40%, and the upper limit (or less than or equal to) of the above ratio can be 100%, 95%, 90%, 85%, 80%, 75% or 70%. These lower and upper limits can be combined in any desired manner, and the ratio of dark malt (by mass) to the total malt raw material (by mass) in the present invention can be, for example, from 5% to 100%, from 10% to 95%, from 20% to 80%, or from 40% to 70%.

[0015] The fermented malt alcoholic beverage with a beer taste of the present invention and the wort produced by the present invention have a reduced purine concentration. The upper limit of the purine concentration of the fermented malt alcoholic beverage with a beer taste and the wort of the present invention (not more than or less than) is 2.0 mg / 100 mL, and may also be 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. Beverages with a purine concentration of less than 0.5 mg / 100 mL qualify as "zero purine beverages."

[0016] 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 Food Hygiene Journal 55(2):110-116(2014)). In this specification, the term "purine concentration" refers to the total amount of four purine bases, adenine, xanthine, guanine, and hypoxanthine.

[0017] The fermented malt alcoholic beverage with a beer taste of the present invention may have a reduced carbohydrate concentration. Specifically, the upper limit of the carbohydrate concentration of the fermented malt alcoholic beverage with a beer taste of the present invention (not more than or less than) can be 2.0 g / 100 mL, 1.9 g / 100 mL, 1.8 g / 100 mL, 1.7 g / 100 mL, 1.6 g / 100 mL, 1.5 g / 100 mL, 1.4 g / 100 mL, 1.3 g / 100 mL, 1.2 g / 100 mL, 1.1 g / 100 mL, 1.0 g / 100 mL, 0.9 g / 100 mL, 0.8 g / 100 mL, 0.7 g / 100 mL, 0.6 g / 100 mL, 0.5 g / 100 mL, 0.4 g / 100 mL, 0.3 g / 100 mL or 0.2 g / 100 mL. In addition, beverages with a carbohydrate concentration of less than 0.5g / 100mL qualify as "zero carbohydrate beverages."

[0018] 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)).

[0019] In the fermented malt alcoholic beverage with a beer taste of the present invention, the ratio of the total purine content (ppb) of the beverage to the original extract concentration (°P) of the beverage (hereinafter sometimes referred to as the "total purine content / OE ratio") can be set to a predetermined value. The upper limit (or lower) or lower limit (or higher) of the total purine content / OE ratio of the fermented malt alcoholic beverage with a beer taste of the present invention can be, for example, 1700, 1650, 1600, 1550, 1500, 1450, 1400, 1350, 1300, 1250, 1200, 1150, 1100, 1050, 1000, 950, 900, 850, 800, 750, 700, 650, 600, 550, 500, 450, 400, 350, or 300. These lower and upper limits can be combined in any desired manner, and the total purine / OE ratio of the beer-flavored fermented malt alcoholic beverage of the present invention can be, for example, 1,500 or more and 1,700 or less, 1,000 or more and 1,200 or less, or 600 or more and 700 or less.

[0020] In the fermented malt alcoholic beverage with a beer taste of the present invention, the ratio of the xanthine concentration (ppb) of the beverage to the original extract concentration (°P) of the beverage (hereinafter sometimes referred to as the "xanthine concentration / OE ratio") can be set to a predetermined value. The upper limit (or lower) or lower limit (or higher) of the xanthine concentration / OE ratio of the fermented malt alcoholic beverage with a beer taste of the present invention can be, for example, 800, 750, 700, 600, 500, 450, 400, or 350. These lower and upper limits can be arbitrarily combined, and the xanthine concentration / OE ratio of the fermented malt alcoholic beverage with a beer taste of the present invention can be, for example, 500 or more and 800 or less, 600 or more and 800 or less, 500 or more and 700 or less, or 400 or more and 500 or less.

[0021] In the fermented malt alcoholic beverage with a beer taste of the present invention, the ratio of the adenine concentration (ppb) of the beverage to the total amount of purines (ppb) of the beverage (hereinafter sometimes referred to as the "adenine concentration / total purine ratio") can be set to a predetermined value. The upper limit (below or below) or lower limit (above or above) of the adenine concentration / total purine ratio of the fermented malt alcoholic beverage with a beer taste of the present invention can be, for example, 0.05, 0.1, 0.15, 0.2, 0.25, or 0.3. These lower and upper limits can be arbitrarily combined, and the adenine concentration / total purine ratio of the fermented malt alcoholic beverage with a beer taste of the present invention can be, for example, 0.25 or more and 0.3 or less, 0.1 or more and 0.15 or less, or 0.01 or more and 0.10 or less.

[0022] In the fermented malt alcoholic beverage with a beer taste of the present invention, the ratio of the guanine concentration (ppb) of the beverage to the total amount of purines (ppb) of the beverage (hereinafter sometimes referred to as the "guanine concentration / total purine ratio") can be set to a predetermined value. The upper limit (below or below) or lower limit (above or above) of the guanine concentration / total purine ratio of the fermented malt alcoholic beverage with a beer taste of the present invention can be, for example, 0.05, 0.1, 0.15, 0.2, 0.25, 0.30, or 0.35. These lower and upper limits can be arbitrarily combined, and the guanine concentration / total purine ratio of the fermented malt alcoholic beverage with a beer taste of the present invention can be, for example, 0, 26 or more and 0.35 or less, 0.1 or more and 25 or less, or 0.05 or more and 0.2 or less.

[0023] In the fermented malt alcoholic beverage with a beer taste of the present invention, the ratio of the xanthine concentration (ppb) of the beverage to the total purine content (ppb) of the beverage (hereinafter sometimes referred to as the "xanthine concentration / total purine content ratio") can be set to a predetermined value. The upper limit (below or below) or lower limit (above or above) of the xanthine concentration / total purine content ratio of the fermented malt alcoholic beverage with a beer taste of the present invention can be, for example, 0.47, 0.48, 0.49, 0.50, 0.51, 0.52, 0.53, 0.54, 0.55, 0.6, 0.65, 0.7, 0.75, 0.8, or 0.85. These lower and upper limits can be arbitrarily combined, and the xanthine concentration / total purine content ratio of the fermented malt alcoholic beverage with a beer taste of the present invention can be, for example, 0.47 or more and 0.50 or less, or 0.50 or more and 0.80 or less.

[0024] In the fermented malt alcoholic beverage with a beer taste of the present invention, the ratio of the hypoxanthine concentration (ppb) of the beverage to the total amount of purines (ppb) of the beverage (hereinafter sometimes referred to as the "hypoxanthine concentration / total purines ratio") can be set to a predetermined value. The upper limit (below or below) or lower limit (above or above) of the hypoxanthine concentration / total purines ratio of the fermented malt alcoholic beverage with a beer taste of the present invention can be, for example, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.10, or 0.11. These lower and upper limits can be arbitrarily combined, and the hypoxanthine concentration / total purines ratio of the fermented malt alcoholic beverage with a beer taste of the present invention can be, for example, 0.01 or more and 0.11 or less, 0.02 or more and 0.08 or less, or 0.03 or more and 0.05 or less.

[0025] One embodiment of a beer-flavored fermented malt alcoholic beverage of the present invention is a beer-flavored fermented malt alcoholic beverage having an adenine concentration / total purine ratio of 0.05 to 0.3, a guanine concentration / total purine ratio of 0.1 to 0.3, a xanthine concentration / total purine ratio of 0.4 to 0.8, a hypoxanthine concentration / total purine ratio of 0.01 to 0.11, and a purine concentration of 0.5 mg / 100 mL or less. Another embodiment of the beer-flavored fermented malt alcoholic beverage of the present invention is a beer-flavored fermented malt alcoholic beverage having an adenine concentration / total purine ratio of 0.05 to 0.15, a guanine concentration / total purine ratio of 0.1 to 0.25, a xanthine concentration / total purine ratio of 0.47 to 0.8, a hypoxanthine concentration / total purine ratio of 0.01 to 0.11, and a purine concentration of 0.5 mg / 100 mL or less.

[0026] In the fermented malt alcoholic beverage with a beer taste of the present invention, the color of the beverage can be set to a predetermined value. The upper limit (below or below) or lower limit (above or above) of the color (EBC) of the fermented malt alcoholic beverage with a beer taste of the present invention can be, for example, 3, 4, 5, 8, 10, 12.5, 15, 17.5, 20, 22.5, 25, 27.5, 30, 32.5, 35, 37.5, 40, 42.5, 45, 47.5, or 50. These lower and upper limits can be arbitrarily combined, and the color (EBC) of the fermented malt alcoholic beverage with a beer taste of the present invention can be, for example, 3 or more and 50 or less, 3 or more and 30 or less, 3 or more and 20 or less, 3 or more and 10 or less, or 3 or more and 8 or less. Methods for measuring EBC color are widely known to those skilled in the art, and can be easily measured by those skilled in the art by referring to, for example, "Revised BCOJ Beer Analysis Method 4.3.8, compiled by the International Technical Committee (Analysis Committee) of the Brewing Association of Japan, Brewery Society of Japan.

[0027] In the fermented malt alcoholic beverage with a beer taste of the present invention, the ratio of the color (EBC) of the beverage to the original extract concentration (°P) of the beverage (hereinafter sometimes referred to as the "color / OE ratio") can be set to a predetermined value. The upper limit (less than or equal to) or lower limit (more than or equal to) of the color / OE ratio of the fermented malt alcoholic beverage with a beer taste of the present invention can be, for example, 0.80, 0.85, 1.0, 1.5, 2.0, 2.2, 2.5, 3.0, 3.2, 3.5, 3.75, 4.0, 4.25, 4.5, 4.75, 5.0, 5.25, 5.5, 5.75, 6.0, 6.25, 6.5, 6.75, or 7.0. These lower and upper limits can be combined in any desired manner, and the color / OE ratio of the beer-flavored fermented malt alcoholic beverage of the present invention can be, for example, 0.85 or more and 6.0 or less, 1.0 or more and 5.0 or less, 1.5 or more and 3.0 or less, or 1.5 or more and 2.0 or less.

[0028] In the fermented malt alcoholic beverage with a beer taste of the present invention, the ratio of the color of the wort (EBC) to the sugar content of the wort (°P) (hereinafter sometimes referred to as the "color / sugar content ratio") can be set to a predetermined value. The upper limit (less than or equal to) or lower limit (more than or equal to) of the color / sugar content ratio of the fermented malt alcoholic beverage with a beer taste of the present invention can be, for example, 1.5, 1.7, 2.0, 2.3, 2.5, 2.7, 2.8, 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, 6.0, 6.5, 7.0, 7.5, 8.0, 8.5, 9.0, 9.5, 10.0, 10.5, 11.0, 11.5, 12.5, or 13.0. These lower and upper limits can be combined in any desired manner, and the color / wort sugar content ratio of the beer-flavored fermented malt alcoholic beverage of the present invention can be, for example, 1.5 or more and 10.0 or less, 1.7 or more and 7.5 or less, 2.0 or more and 5.0 or less, or 2.2 or more and 3.0 or less.

[0029] In the method for producing a beer-taste fermented malt alcoholic beverage of the present invention, there is no limitation on the production procedure, so long as dark malt is used as part of the malt and the purine concentration is reduced to a predetermined concentration. For example, the beer-taste fermented malt alcoholic beverage of the present invention can be produced by carrying out a process of alcoholic fermentation of a raw material containing malt including dark malt. That is, fermentation yeast is added to wort prepared from brewing raw materials such as malt including dark malt and brewing water, and fermentation is carried out, and the resulting fermented liquid is stored at a low temperature, after which the yeast is removed by a filtration process, and if necessary, further diluted, thereby producing a beer-taste fermented malt alcoholic beverage.

[0030] In the method for producing wort of the present invention, there is no limitation on the production procedure, so long as dark malt is used as part of the malt and the purine concentration is reduced to a predetermined concentration. For example, the wort of the present invention can be produced by carrying out a step of preparing wort by saccharifying a mixture containing malt containing dark malt and water. That is, a mixture of brewing raw materials such as malt containing dark malt and brewing water is saccharified and filtered to obtain wort, and hops are added to the wort, followed by boiling and cooling the boiled wort to prepare wort. Wort can also be produced by adding a commercially available enzyme preparation during the saccharification step. 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 decomposition enzyme preparation, etc. can be used for cellulolysis, or a mixture of these preparations can be used. The production of wort in the procedure for producing the beer-taste fermented malt alcoholic beverage of the present invention can be carried out according to the above-mentioned method for producing wort.

[0031] In the production of the beer-flavored fermented malt alcoholic beverage and wort 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, potatoes, starch, sugars (for example, liquid sugar), fruits (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, colorings, foaming and foam retention improvers, water quality conditioners, and fermentation aids. 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 in some cases can further use sugars, rice, corn, starch, and the like as raw materials. It goes without saying that all-malt beer, one of the beer-flavored fermented alcoholic beverages, can be produced from malt, hops, and water.

[0032] According to the present invention, the purine concentration in a beer-flavored fermented malt alcoholic beverage and wort can be reduced by using dark malt as part of the malt, but known methods for reducing the purine concentration may also be used in conjunction with the present invention. Non-limiting examples of methods for reducing the purine concentration in a beer-flavored fermented malt alcoholic beverage and wort include a method of contacting a pre-fermentation liquid or fermentation liquid with an adsorbent such as activated carbon or zeolite to reduce the purine content in the beverage (see, for example, JP 2003-169658 A, JP 2004-290071 A, JP 2004-290072 A, JP 2015-112090 A, etc.), a method of using raw materials other than malt that contain less purine (e.g., Examples of such methods include a method of reducing the purine content in a beverage using soy protein, corn grits, etc. (see JP 2014-117204 A, JP 2014-117205 A, etc.), and a method of performing an enzyme inactivation process to inactivate at least a portion of the malt-derived enzymes, and then treating the brewing liquid with purine nucleosidase to reduce the yeast-unutilizable purines in the wort (see, for example, JP 2018-64502 A).

[0033] 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).

[0034] In the present invention, dark-colored malt is used as part of the malt, so that the present invention can produce a beer-flavored fermented malt alcoholic beverage with enhanced color. When producing a beer-flavored fermented malt alcoholic beverage with a reduced purine concentration, light-colored malt is often used as the malt raw material, and in this case, a coloring agent such as caramel coloring may be added as a coloring agent to enhance the color of the produced beverage, but the present invention is advantageous in that it can provide a beer-flavored fermented malt alcoholic beverage with a reduced purine concentration without adding a coloring agent as a raw material. The wort produced by the present invention is advantageous in that it can be used to produce the above-mentioned beer-flavored fermented malt alcoholic beverage.

[0035] The lower limit (or more than) of the color / original extract concentration (EBC / °P) of the beer-flavored fermented malt alcoholic beverage of the present invention is 0.85, 0.9, 0.95, 1.0, 1.05, 1.1, 1.15, 1.2, 1.25, 1.3, 1.35, 1.4, 1.45, 1.5, 1.55, 1.6, 1.65, 1.7, 1.75, 1.8, 1.85, 1.9, 1.95, 2.0, 2.5 , 3.0 or 3.5, and the upper limit of the color (EBC / °P) (not more than or less than) can be 20, 19.5, 19, 18.5, 18, 17.5, 17, 16.5, 16, 15.5, 15, 14.5, 14, 13.5, 13, 12.5, 12, 11.5, 11, 10.5, 10, 9.5, 9, 8.5, 8, 7.5, 7, 6.5, 6, 5.5 or 5. These lower and upper limits can be arbitrarily combined, and the color / original extract concentration (EBC / °P) of the beer-taste fermented malt alcoholic beverage of the present invention can be, for example, 0.85 or more and 10 or less, or 2 or more and 8 or less.

[0036] The lower limit of the color / sugar content (EBC / °P) of the wort produced according to the invention (EBC / °P) can be 1.5, 1.55, 1.6, 1.65, 1.7, 1.75, 1.8, 1.85, 1.9, 1.95, 2.0, 2.5, 3, 3.5 or 4, and the upper limit of the above value (EBC / °P) can be 20, 19.5, 19, 18.5, 18, 17.5, 17, 16.5, 16, 15.5, 15, 14.5, 14, 13.5, 13, 12.5, 12, 11.5, 11, 10.5, 10, 9.5, 9, 8.5, 8, 7.5 or 7. These lower and upper limits can be combined in any desired manner, and the color / sugar content (EBC / °P) of the wort produced according to the present invention can be, for example, 1.5 or more and 20 or less, or 2 or more and 9 or less.

[0037] In the present invention, the color (EBC) can be measured according to the EBC method (see Analytica-EBC 8.5 Colour of Wort: Spectrophotometric Method). In addition, in the present invention, the sugar content (°P) can be measured using a commercially available vibration type density meter in accordance with the National Tax Agency's prescribed analytical method ("Standard Analysis Method Commentary of the National Research Institute of Brewing, compiled by the Standard Analysis Method Commentary Editorial Committee").

[0038] The lower limit of the true extract concentration of the fermented malt alcoholic beverage with a beer taste of the present invention (above or above) can be, for example, 0.05 w / w%, 0.1 w / w%, 0.2 w / w%, 0.3 w / w%, 0.4 w / w%, 0.5 w / w%, 0.6 w / w%, 0.7 w / w%, 0.8 w / w%, 0.9 w / w% or 1 w / w%, and the upper limit (below or below) can be, for example, 10 w / w%, 9 w / w%, 8 w / w%, 7 w / w%, 6 w / w% or 5 w / w%. These lower and upper limits can be arbitrarily combined, and the true extract concentration of the fermented malt alcoholic beverage with a beer taste of the present invention can be, for example, 0.05 w / w% to 10 w / w%, or 1 w / w% to 5 w / w%.

[0039] In the present invention, true extract (w / w%) can be measured according to the BCOJ Beer Analysis Method (Revised BCOJ Beer Analysis Method 8.3.6).

[0040] The alcohol concentration of the fermented malt alcoholic beverage with a beer taste of the present invention can be set arbitrarily, but the lower limit of the alcohol concentration (above or above) can be, for example, 1.0 v / v%, 1.5 v / v%, 2.0 v / v%, 2.5 v / v% or 3.0 v / v%, and the upper limit (below or below) can be, for example, 11.0 v / v%, 10.5 v / v%, 10.0 v / v%, 9.5 v / v%, 9.0 v / v%, 8.5 v / v%, 8.0 v / v%, 7.5 v / v%, 7.0 v / v%, 6.5 v / v% or 6.0 v / v%. These lower and upper limits can be arbitrarily combined, and the alcohol concentration of the fermented malt alcoholic beverage with a beer taste of the present invention can be, for example, 1.0 to 10.0 v / v%, preferably 3.0 to 6.0 v / v%.

[0041] Methods for measuring the alcohol concentration (ethanol concentration) in a beverage are widely known to those skilled in the art, and can be measured, for example, by the method described in the "National Tax Agency Specified Analytical Methods."

[0042] 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.).

[0043] In the method for producing a beer-taste fermented malt alcoholic beverage of the present invention, a step of adding carbon dioxide gas may be carried out as necessary, and further steps such as a filling step and a sterilization step may be carried out to provide a bottled beverage. Sterilization may be carried out before or after filling into a container. In addition, when the pH of the beverage is adjusted to less than 4, the beverage can be directly filled without going through the sterilization step to produce a bottled beverage.

[0044] 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.

[0045] According to another aspect of the present invention, there is provided a method for reducing the purine concentration in a fermented malt alcoholic beverage with a beer taste, which is characterized in that malt including dark-colored malt is used as a raw material. The method for reducing the purine concentration in a fermented malt alcoholic beverage with a beer taste 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.

[0046] According to another aspect of the present invention, there is provided a method for reducing the purine concentration in wort used for producing a beer-taste fermented malt alcoholic beverage, the method being characterized in that malt including dark-colored malt is used as a raw material. The method for reducing the purine concentration in wort of the present invention can be carried out according to the description of the method for producing wort of the present invention. EXAMPLES

[0047] 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.

[0048] Measurement of purine concentration Purine concentrations were measured using a method in which purine was hydrolyzed with perchloric acid and then detected using LC-MS / MS (liquid chromatography mass spectrometry) (see Journal of Food and Hygiene 55(2):110-116(2014)).

[0049] Carbohydrate concentration analysis The carbohydrate concentration based on the Nutrition Labeling Standards was measured according to the method described in the publicly known Fifth Edition of the Standard Tables of Food Composition in Japan Analysis Manual, calculated by subtracting the amounts of water, protein, lipid, ash and dietary fiber from the mass of the sample beverage.

[0050] Chromaticity Measurement The chromaticity (EBC) was measured by the EBC method (see Analytica-EBC 8.5 Colour of Wort: Spectrophotometric Method) using a spectrophotometer (Shimadzu Corporation).

[0051] Measurement of sugar content The sugar content (°P) was measured according to the analysis method prescribed by the National Tax Agency ("Standard Analysis Method Commentary of the National Research Institute of Brewing, compiled by the Standard Analysis Method Commentary Editorial Committee"). The measurement was performed using a vibration density meter (manufactured by Anton Paar).

[0052] Measurement of original extract concentration The original extract concentration (OE concentration) was measured according to the BCOJ Beer Analysis Method (Beer Brewers Association, 2013, 8.3.6, 8.4.3 and 8.5). The measurement was performed using an Alcolyzer (Anton Paar).

[0053] Measurement of authentic extract The true extract (w / w%) was measured according to the BCOJ method of beer analysis (revised BCOJ method of beer analysis 8.3.6) using a vibration density meter (Anton Paar) in combination with an alcoholizer (Anton Paar).

[0054] Example 1: Preparation and evaluation of beer-flavored fermented malt alcoholic beverages using dark malt (1) (1) Overview In Example 1, in addition to a beer-flavored beverage using only light-colored malt (barley malt), tasting samples of a beer-flavored beverage using a combination of light-colored malt (barley malt) and dark-colored malt were prepared, and evaluation tests were conducted on each sample.

[0055] (2) Preparation of test samples Malt was prepared in the proportions shown in Table 1, and after adding a water treatment agent, it was saccharified using enzymes and filtered to obtain wort. The color of the light malt (barley malt) was 4.3 EBC, the color of the dark malt EBC420 was 420 EBC, the color of the dark malt EBC220 was 220 EBC, the color of the farb malt was 11560 EBC, the color of the carafa malt was 1400 EBC, the color of the chocolate malt was 760 EBC, and the color of the black malt was 900 EBC.

[0056] Hops and liquid sugar mainly containing assimilable sugar were added to the obtained wort, and the mixture was boiled at 100°C. The wort was then left to stand to separate the coagulated protein (trube), after which it was cooled and diluted to a sugar content of 5°P in each test plot to obtain pre-fermentation liquid (chilled barley). Bottom-fermenting yeast was added to the obtained pre-fermentation liquid, and main fermentation and post-fermentation were carried out to obtain a fermentation liquid. The obtained fermentation liquid was stored at low temperature to stop the fermentation, and filtered to obtain clear, beer-flavored fermented malt alcoholic beverages (sake-shitashi) (malt usage ratio 15%) for test plots 11 to 17.

[0057] (3) Analysis results and discussion The color, sugar content, and purine concentration of the resulting wort were measured. In addition, the color, original extract concentration (OE), purine concentration, sugar concentration, and true extract concentration of the resulting beer-flavored fermented malt alcoholic beverage were measured. The analysis results are shown in Table 1. The analytical values ​​for hiyamugi and sake-doshi in Table 1 are values ​​converted based on the OE of the product.

[0058] [Table 1]

[0059] As shown in Table 1, the purine concentrations of the wort and beverages of test plots 12 to 17, which used a combination of light-colored malt (barley malt) and dark-colored malt as malt, were significantly lower than the purine concentrations of the wort and beverages of test plot 11, which used only light-colored malt (barley malt) as malt. In addition, the beverages of test plots 12 to 17 were able to achieve a color degree that exceeded the color (EBC) of the beverage of test plot 11. When only light-colored malt (barley malt) is used as a raw material as in test plot 11, a coloring component such as caramel color may be added, but the present invention is advantageous in that it can provide a beer-flavored fermented malt alcoholic beverage with zero purine and a desired color degree without adding a coloring component.

[0060] Example 2: Preparation and evaluation of beer-flavored fermented malt alcoholic beverages using dark malt (2) (1) Overview Wheat malt is generally known to have a low purine content, but in Example 2, a test was conducted to see if the purine concentration could also be reduced by combining wheat malt and dark malt. Specifically, in Example 2, in addition to beer-flavored beverages using light-colored malt (wheat malt) and dark-colored malt alone, tasting samples of a beer-flavored beverage using a combination of light-colored malt (wheat malt) and dark malt were prepared, and an evaluation test was conducted for each sample.

[0061] (2) Preparation of test samples Malt was prepared according to the blending ratio shown in Table 2, and after adding a water treatment agent, it was saccharified using an enzyme and filtered to obtain wort. The color of the light-colored malt (wheat malt) was 4.2 EBC, and the color of the dark-colored malt EBC420 was 420 EBC.

[0062] Hops and liquid sugar mainly containing assimilable sugar were added to the obtained wort, and the mixture was boiled at 100°C. The wort was then left to stand to separate the coagulated protein (trube), after which it was cooled and diluted to a sugar content of 5°P in each test plot to obtain pre-fermentation liquid (chilled barley). Bottom-fermenting yeast was added to the obtained pre-fermentation liquid, and main fermentation and post-fermentation were carried out to obtain a fermentation liquid. The obtained fermentation liquid was stored at low temperature to stop the fermentation, and filtered to obtain clear, beer-flavored fermented malt alcoholic beverages (sake-shitashi) (malt usage ratio 15%) of test plots 21 to 26.

[0063] (3) Analysis results and discussion The color, sugar content, and purine concentration of the resulting wort were measured. In addition, the color, original extract concentration (OE), purine concentration, sugar concentration, and true extract concentration of the resulting beer-flavored fermented malt alcoholic beverage were measured. The analysis results are shown in Table 2. The analytical values ​​for hiyamugi and sake-doshi in Table 2 are values ​​converted based on the OE of the product.

[0064] [Table 2]

[0065] As shown in Table 2, the purine concentration of the wort in test plots 22 to 25, which used dark malt in addition to light malt (wheat malt), was significantly lower than the purine concentration of the beverage in test plot 21, which used only light malt (wheat malt). In addition, the beverages in test plots 22 to 25 were able to achieve a color degree (EBC) that exceeded the color of the beverage in test plot 1 while keeping the purine concentration low. When only light malt (wheat malt) is used as a raw material as in test plot 21, a coloring component such as caramel color is sometimes added because the color of the brewed product is low. However, the present invention is advantageous in that it can provide a beer-flavored fermented malt alcoholic beverage with zero purine and the desired color without adding a coloring component.

[0066] Example 3: Preparation and evaluation of beer-flavored fermented malt alcoholic beverages using dark malt (3) (1) Overview In Example 3, a test was conducted to see whether the purine concentration could be reduced by using light-colored malt and a combination of wheat malt and dark malt. Specifically, in Example 3, tasting samples were prepared of a beer-taste beverage using light-colored malt (barley malt), light-colored malt (wheat malt) and dark malt, and a beer-taste beverage using a combination of light-colored malt (wheat malt) and dark malt, and an evaluation test was conducted for each sample.

[0067] (2) Preparation of test samples Malt was prepared according to the blending ratio shown in Table 3, and after adding a water treatment agent, it was saccharified using an enzyme and filtered to obtain wort. The color of the light-colored malt (barley malt) was 4.3 EBC, the color of the light-colored malt (wheat malt) was 4.2 EBC, and the color of the dark-colored malt EBC420 was 420 EBC.

[0068] Hops and liquid sugar mainly containing assimilable sugar were added to the obtained wort, and the mixture was boiled at 100°C. The wort was then left to stand to separate the coagulated protein (trube), and then cooled. The pre-fermentation liquid (hiyashi mugi) was obtained by diluting the pre-fermentation liquid to 5°P for test plots 31 and 32 and 8°P for test plots 33 and 34. 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 clear beer-flavored fermented malt alcoholic beverages (sake-shishi) for test plots 31 to 34. The malt usage rate for test plots 31 and 32 was 22%, and the malt usage rate for test plots 33 and 34 was 53%.

[0069] (3) Analysis results and discussion The color, sugar content, and purine concentration of the resulting wort were measured. In addition, the color, original extract concentration (OE), purine concentration, sugar concentration, and true extract concentration of the resulting beer-flavored fermented malt alcoholic beverage were measured. The analysis results are shown in Table 3. The analytical values ​​for hiyamugi and sake-doshi in Table 3 are values ​​converted based on the OE of the product.

[0070] [Table 3]

[0071] As shown in Table 3, the beer-flavored fermented malt alcoholic beverages of Test Plots 31 to 33, which used light-colored malt (barley malt), light-colored malt (wheat malt), and dark-colored malt as the malt, and the beer-flavored fermented malt alcoholic beverage of Test Plot 34, which used light-colored malt (wheat malt) and dark-colored malt as the malt, achieved a purine concentration of about 5,000 ppb or less and a coloring degree exceeding the color (EBC) of the beverage of Test Plot 11. In other words, even when light-colored malt (wheat malt) and dark-colored malt are used in addition to light-colored malt (barley malt), the present invention is advantageous in that it can provide a purine-free beer-flavored fermented malt alcoholic beverage of the desired color without blending a coloring component.

Claims

1. A beer-flavored fermented malt alcoholic beverage having a purine concentration of 2.0 mg / 100 mL or less, and containing malt as part of its ingredients, with dark malt and light malt accounting for 95% or less of the total malt ingredients.

2. The beer-flavored fermented malt alcoholic beverage according to claim 1, wherein the light-colored malt includes wheat malt.

3. The beer-flavored fermented malt alcoholic beverage according to claim 1 or 2, wherein the ratio of dark malt to the total malt ingredients is 30% or less.

4. The beer-flavored fermented malt alcoholic beverage according to claim 1 or 2, wherein the ratio of dark malt to the total malt ingredients is 3.2% or more.

5. The beer-flavored fermented malt alcoholic beverage according to claim 1 or 2, wherein the malt usage ratio is less than 50%.

6. A beer-flavored fermented malt alcoholic beverage according to claim 1 or 2, wherein the malt usage ratio is 50% or more and 100% or less.

7. The beer-flavored fermented malt alcohol beverage according to claim 1 or 2, wherein the purine concentration of the beer-flavored fermented malt alcohol beverage is 0.5 mg / 100 mL or less.

8. A beer-flavored fermented malt alcoholic beverage according to claim 1 or 2, wherein the ratio of the color (EBC) of the beverage to the original extract concentration (°P) of the beverage is 0.85 or higher.

9. A beer-flavored fermented malt alcoholic beverage according to claim 1 or 2, which does not contain coloring agents as ingredients.

10. A beer-flavored fermented malt alcoholic beverage according to claim 1 or 2, wherein the adenine concentration / total purine ratio is 0.05 to 0.3, the guanine concentration / total purine ratio is 0.1 to 0.3, the xanthine concentration / total purine ratio is 0.4 to 0.8, and the hypoxanthine concentration / total purine ratio is 0.01 to 0.

11.

11. A beer-flavored fermented malt alcoholic beverage according to claim 10, wherein the malt usage ratio is 50% or more and 100% or less.

12. A method for producing a beer-flavored fermented malt alcoholic beverage having a purine concentration of 2.0 mg / 100 mL or less, characterized in that the malt used as raw material includes dark malt and light malt in a ratio of 95% or less of the total malt raw material.

13. The manufacturing method according to claim 12, wherein the pale malt includes wheat malt.

14. The manufacturing method according to claim 12 or 13, wherein the ratio of the dark malt to the total malt raw material is 30% or less.

15. The manufacturing method according to claim 12 or 13, wherein the ratio of the dark malt to the total malt raw material is 3.2% or more.

16. The manufacturing method according to claim 12 or 13, wherein the malt usage ratio is less than 50%.

17. The manufacturing method according to claim 12 or 13, wherein the malt usage ratio is 50% or more and 100% or less.

18. The manufacturing method according to claim 12 or 13, wherein the purine concentration of the beer-flavored fermented malt alcohol beverage is 0.5 mg / 100 mL or less.

19. The manufacturing method according to claim 12 or 13, wherein the ratio of the color (EBC) of the beverage to the original extract concentration (°P) of the beverage is 0.85 or greater.

20. A manufacturing method according to claim 12 or 13, which does not involve a step of adding a coloring agent.

21. A method for reducing the purine concentration in a beer-flavored fermented malt alcoholic beverage, characterized in that the malt used as a raw material includes dark malt and light malt, with a ratio of 95% or less of the total malt raw material.

22. The method according to claim 21, wherein the ratio of dark malt to the total malt raw material is 30% or less.

23. The method according to claim 21 or 22, wherein the ratio of the dark malt to the total malt raw material is 3.2% or more.

24. A method for producing wort having a purine concentration of 2.0 mg / 100 mL or less, characterized in that the malt used as raw material includes dark malt and light malt in a ratio of 95% or less of the total malt raw material.

25. The manufacturing method according to claim 24, wherein the pale malt includes wheat malt.

26. The manufacturing method according to claim 24 or 25, wherein the ratio of the dark malt to the total malt raw material is 30% or less.

27. ​​The manufacturing method according to claim 24 or 25, wherein the ratio of the dark malt to the total malt raw material is 3.2% or more.

28. The manufacturing method according to claim 24 or 25, wherein the ratio of the color (EBC) of the wort to the sugar content (°P) of the wort is 1.5 or more.

29. A method for reducing the purine concentration in wort used in the production of a beer-flavored fermented malt alcoholic beverage, characterized in that malt containing dark malt and light malt in a ratio of 95% or less of the total malt raw material is used as the raw material.

30. The method according to claim 29, wherein the ratio of dark malt to the total malt raw material is 30% or less.

31. The method according to claim 29 or 30, wherein the ratio of the dark malt to the total malt raw material is 3.2% or more.