Beer-taste fermented alcoholic beverage and production method therefor

Abstract

To provide a novel beer-taste fermented alcoholic beverage having favorable taste intensity, aftertaste, and balance while reducing a carbohydrate concentration.SOLUTION: The present invention provides a beer-taste fermented alcoholic beverage having a carbohydrate concentration of at most 2.5 g / 100 mL, wherein: the glycine concentration is at least 5.5 mg / L; the alanine concentration is at least 4.4 mg / L; and the total concentration of glycine and alanine is 10-180 mg / L inclusive.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a beer-flavored fermented alcoholic beverage and a method for producing the same. The present invention relates to a beer-flavored fermented alcoholic beverage having a reduced sugar concentration and a method for producing the same. . [Background technology]

[0002] Due to the growing health consciousness in recent years, there is a demand for beer-flavored beverages with reduced sugar content. To date, various techniques have been developed to create beer-flavored beverages with reduced sugar content. Techniques have been developed.

[0003] For example, there is a technology for the stable production of low-sugar beer-flavored fermented alcoholic beverages. A technique using catabolic monosaccharides and assimilable disaccharides as sugar sources is known (Patent Document 1). As a technology for producing low-sugar beer-flavored beverages with a significantly low risk of microbial contamination, However, a technique is known in which the oligosaccharide content in the carbohydrate raw material is set within a specific range (Patent Document 2). do. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2009-131202 A [Patent Document 2] JP 2012-157323 A Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention provides a novel sweetener that has a reduced sugar concentration and yet has a good sweetness, aftertaste and balance. The purpose is to provide a beer-flavored fermented alcoholic beverage. [Means for solving the problem]

[0006] The present inventors have demonstrated that a beer-flavored fermented alcoholic beverage with a reduced carbohydrate concentration has a high glycemic index. The lysine concentration, the alanine concentration and the total concentration of these are set to predetermined values, so that the sugar It has been found that the sweetness, aftertaste and balance of the flavor are good while the concentration of the flavor is reduced. The present invention is based on this finding.

[0007] According to the present invention, the following inventions are provided. [1] A beer-flavored fermented alcoholic beverage with a carbohydrate concentration of 2.5 g / 100 mL or less. The glycine concentration is 5.5 mg / L or more, and the alanine concentration is 4.4 mg / L or more. and the total concentration of glycine and alanine is 10 mg / L or more and 180 mg / L or less. Below is a beer-flavored fermented alcoholic beverage. [2] The combined concentration of glycine and alanine is between 20 mg / L and 130 mg / L. A beer-flavored fermented alcoholic beverage as described in [1] above. [3] The total concentration of glycine and alanine is 20 mg / L or more and 35 mg / L or less. A beer-flavored fermented alcoholic beverage described in [1] or [2] above. [4] The carbohydrate concentration is 0.5 g / 100 mL or less, and any of the above [1] to [3] is used. A fermented alcoholic beverage with a beer flavor. [5] The beer according to any one of [1] to [4] above, wherein the malt content is 25% by mass or more. A cool-tasting fermented alcoholic beverage. [6] Any of the above [1] to [5], whose alcohol concentration is 10.0 v / v% or less. The beer-flavored fermented alcoholic beverage described above. [7] A beer-flavored fermented alcoholic beverage with a carbohydrate concentration of 2.5 g / 100 mL or less. A method for producing a beverage, the glycine concentration of which is 5.5 mg / L or more, The alanine concentration of the beverage produced is 4.4 mg / L or more, and the glycine concentration of the beverage produced is and glycine so that the total concentration of alanine is 10 mg / L or more and 180 mg / L or less. and alanine. [8] A beer-flavored fermented alcoholic beverage with a carbohydrate concentration of 2.5 g / 100 mL or less. A flavor improving method, comprising the steps of: producing a beverage having a glycine concentration of 5.5 mg / L or more; The alanine concentration of the produced beverage is 4.4 mg / L or more, and the glycerin concentration of the produced beverage is The total concentration of glycosyl and alanine should be between 10 mg / L and 180 mg / L. A method for improving flavor, comprising the step of incorporating synthin and alanine.

[0008] According to the present invention, in a beer-flavored fermented alcoholic beverage having a reduced carbohydrate concentration, By setting the glycine concentration, the alanine concentration and the total concentration thereof to predetermined values, A beer-flavored fermented malt beer with a well-balanced sweetness, aftertaste and reduced sugar concentration. Therefore, the present invention can provide alcohol beverages that meet various needs, such as health-consciousness of consumers. This is advantageous in that it can meet the needs.

[0009] In the present invention, the term "beer taste" refers to the taste of beer produced in a normal manner, i.e., when yeast is used. The unique flavor and aroma of beer obtained when beer is produced based on fermentation such as Taste.

[0010] In the present invention, the "fermented beer-flavored alcoholic beverage" is a fermented beverage that is made from a carbon source, a nitrogen source, and It refers to beverages fermented with yeast using water as a raw material, including beer, happoshu, and other alcoholic beverages. Beverages made by adding alcohol to malt-based beer or low-malt beer (for example, under the Liquor Tax Act, Liqueur (sparkling) (2) is a new genre of liqueur beverage. A preferred embodiment of the beer-flavored fermented alcoholic beverage is a fermented alcoholic beverage containing malt and / or unmalted beer. A beer-flavored fermented alcoholic beverage that uses malt as at least a part of its raw material (i.e., Beer-flavored fermented malt alcoholic beverage.

[0011] The beer-flavored fermented alcoholic beverage of the present invention is made from malt and / or ungerminated wheat. It can be at least a part of the raw material, and preferably, it can be at least a part of the raw material derived from wheat. At least malt (e.g., wheat malt, barley malt) may be used. When a beer-flavored fermented alcoholic beverage uses malt as at least a part of an ingredient Regardless of the malt ratio, the fullness of flavor can be achieved. The rate can be, for example, 20% or less, 20% or more, less than 25%, 25% or more, 30% or less, 30% More than, 40% or less, 40% or more, less than 50%, 50% or more, 55% or less, 55% or more, 6 0% 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 less, 95% or more, or 100% These upper and lower limit values ​​can be arbitrarily combined. In the above, the "malt usage ratio" refers to the ratio of malt to the mass of all ingredients excluding hops and brewing water. The ratio of the mass of the beer-flavored fermented alcoholic beverage of the present invention to the mass of the malt-based When used at least in part as beer, it is called a beer-flavored fermented malt alcoholic beverage. In the present invention, beer refers to a fermented beverage made from malt, hops, water and other certain auxiliary materials. or hops or certain auxiliary materials are added to it and fermented, and the following two conditions are met. Those that meet the requirements (alcohol content must be less than 20%) Malt ratio must be 50 / 100 or more - Fruits used (including dried, stewed or concentrated fruit juice) and certain aromas The weight of flavorings does not exceed 5 / 100 of the weight of malt (including unused flavorings). ("Act on Partial Revision of the Income Tax Act, etc." (2000) The Liquor Tax Act (1953, Act No. 4) was amended by the Liquor Tax Act (1953, Act No. 4) which came into effect on April 1, 2018. (See Law No. 6)).

[0012] The beer-flavored fermented alcoholic beverage of the present invention can be produced with an arbitrary alcohol concentration. However, the lower limit of the alcohol concentration (or more than or equal to) is, for example, 1.0 v / v%. , 1.5v / v%, 2.0v / v%, 2.5v / v% or 3.0v / v%. The upper limit (or less than or below) can be, for example, 11.0v / v%, 10.5v / v %, 10.0v / v%, 9.5v / v%, 9.0v / v%, 8.5v / v%, 8.0v / v%, 7.5v / v%, 7.0v / v%, 6.5v / v% or 6.0v / v%. These lower and upper limits can be combined in any desired manner. The alcohol concentration of the beer-flavored fermented alcoholic beverage of the invention is, for example, 1.0 to 10. It can be 0 v / v %, preferably 3.0 to 6.0 v / v %.

[0013] The alcohol concentration (ethanol concentration) of a beverage is widely known to those skilled in the art and can be determined, for example, from It can be measured by the method described in the "National Tax Agency Specified Analytical Method."

[0014] The beer-flavored fermented alcoholic beverage of the present invention is a low-sugar beverage having a reduced sugar concentration. Specifically, the upper limit of the carbohydrate concentration of the beer-flavored fermented alcoholic beverage of the present invention (hereinafter below or below) is 2.5g / 100mL, 2.4g / 100mL, 2.3g / 100mL, 2.2g / 100mL, 2.1g / 100mL, 2.0g / 100mL, 1 .9g / 100mL, 1.8g / 100mL, 1.7g / 100mL, 1.6g / 100 mL, 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 / 10 0mL, 0.4g / 100mL, 0.3g / 100mL or 0.2g / 100mL Beverages with a sugar concentration of less than 0.5g / 100mL are considered "zero sugar beverages." Corresponds to.

[0015] The carbohydrate concentration can be measured by a known method. Method of calculating excluding the amount of protein, fat, ash and dietary fiber (Nutrition Labeling Standards (average This can be done in accordance with the Consumer Affairs Agency Notification No. 9 (partially amended, December 16, 2009).

[0016] The beer-taste fermented alcoholic beverage of the present invention may have a reduced purine concentration. Specifically, the upper limit of the purine concentration of the fermented beer-flavored alcoholic beverage of the present invention (hereinafter or below) are 3.5 mg / 100 mL, 3.4 mg / 100 mL, and 3.3 mg / 100mL, 3.2mg / 100mL, 3.1mg / 100mL, 3.0mg / 100m L, 2.9mg / 100mL, 2.8mg / 100mL, 2.7mg / 100mL, 2. 6mg / 100mL, 2.5mg / 100mL, 2.4mg / 100mL, 2.3mg / 100mL, 2.2mg / 100mL, 2.1mg / 100mL, 2.0mg / 100m L, 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 / 100m L, 0.9mg / 100mL, 0.8mg / 100mL, 0.7mg / 100mL, 0. 6mg / 100mL, 0.5mg / 100mL, 0.4mg / 100mL, 0.3mg / The purine concentration can be 0.1 mg / 100 mL or 0.2 mg / 100 mL. Beverages with less than .5 mg / 100 mL qualify as "zero purine beverages."

[0017] Purine can be measured by a known method, for example, by dehydration with perchloric acid. A method of detecting the protein using LC-MS / MS (liquid chromatography mass spectrometry) after the analysis ( "Guide to trace analysis of purine in alcoholic beverages", Japan Food Research Laboratories, URL: (See http: / / www.jfrl.or.jp / item / nutrition / post-31.html) In the present specification, the term "purine concentration" refers to the concentration of adenine, xanthine, guanine, hypoxanthine, and Refers to the total amount of the four xanthine purine bases.

[0018] The beer-flavored fermented alcoholic beverage of the present invention is characterized in that the glycine concentration is a predetermined value. Specifically, the lower limit of glycine concentration (or more than or equal to) is 5.5 mg / L. and 5.6mg / L, 5.7mg / L, 5.8mg / L, 5.9mg / L, and 6.0mg / L. g / L, 6.1mg / L, 6.2mg / L, 6.3mg / L, 6.4mg / L, 6.5m g / L, 6.6mg / L, 6.7mg / L, 6.8mg / L, 6.9mg / L, 7.0m g / L, 7.1mg / L, 7.2mg / L, 7.3mg / L, 7.4mg / L, 7.5m g / L, 7.6mg / L, 7.7mg / L, 7.8mg / L, 7.9mg / L, 8.0m g / L, 8.1mg / L, 8.2mg / L, 8.3mg / L, 8.4mg / L, 8.5m g / L, 8.6mg / L, 8.7mg / L, 8.8mg / L, 8.9mg / L, 9.0m g / L, 9.1mg / L, 9.2mg / L, 9.3mg / L, 9.4mg / L, 9.5m g / L, 9.6mg / L, 9.7mg / L, 9.8mg / L, 9.9mg / L, 10.0 mg / L, 10.5mg / L, 11.0mg / L, 11.5mg / L, 12.0mg / L , 12.5mg / L, 13.0mg / L, 13.5mg / L, 14.0mg / L, 14. 5mg / L, 15.0mg / L, 15.5mg / L, 16.0mg / L, 16.5mg / L, 17.0mg / L, 17.5mg / L, 18.0mg / L, 18.5mg / L, 19 It can also be set to 0.0 mg / L, 19.5 mg / L or 20.0 mg / L. In the beer-flavored fermented alcoholic beverage of the present invention, the glycine concentration is set to the upper limit (or less) The lower limit can be set appropriately, for example, 120.0 mg / L, 115.0 mg / L, 110.0mg / L, 105.0mg / L, 100.0mg / L, 95.0mg / L, 90.0mg / L, 85.0mg / L, 80.0mg / L, 75.0mg / L, 70 .0mg / L, 65.0mg / L, 60.0mg / L, 55.0mg / or 50.0m g / L. These lower and upper limits can be combined in any desired manner. It is possible.

[0019] The beer-flavored fermented alcoholic beverage of the present invention is characterized in that the alanine concentration is at a predetermined value. Specifically, the lower limit of alanine concentration (above or above) is 4.4 mg / L. and 4.5mg / L, 4.6mg / L, 4.7mg / L, 4.8mg / L, 4.9m g / L, 5.0mg / L, 5.1mg / L, 5.2mg / L, 5.3mg / L, 5.4m g / L, 5.5mg / L, 5.6mg / L, 5.7mg / L, 5.8mg / L, 5.9m g / L, 6.0mg / L, 6.1mg / L, 6.2mg / L, 6.3mg / L, 6.4m g / L, 6.5mg / L, 6.6mg / L, 6.7mg / L, 6.8mg / L, 6.9m g / L, 7.0mg / L, 7.1mg / L, 7.2mg / L, 7.3mg / L, 7.4m g / L, 7.5mg / L, 7.6mg / L, 7.7mg / L, 7.8mg / L, 7.9m g / L, 8.0mg / L or more, 8.1mg / L or more, 8.2mg / L or more, 8.3mg / L or more, 8.4mg / L or more, 8.5mg / L, 8.6mg / L or more, 8.7mg / L or more Above, 8.8mg / L or higher, 8.9mg / L or higher, 9.0mg / L, 9.1mg / L, 9. 2mg / L, 9.3mg / L, 9.4mg / L, 9.5mg / L, 9.6mg / L, 9. 7mg / L, 9.8mg / L, 9.9mg / L, 10.0mg / L, 10.5mg / L, 11.0mg / L, 11.5mg / L, 12.0mg / L, 12.5mg / L, 13.0 mg / L, 13.5mg / L, 14.0mg / L, 14.5mg / L, 15.0mg / L , 15.5mg / L, 16.0mg / L, 16.5mg / L, 17.0mg / L, 17. 5mg / L, 18.0mg / L, 18.5mg / L, 19.0mg / L, 19.5mg / The beer-taste fermented alcohol of the present invention can also be adjusted to 20.0 mg / L or 20.0 mg / L. In cold beverages, the upper limit of the alanine concentration (below or below) is, for example, 60.0 mg / L, 55.0mg / L, 50.0mg / L, 45.0mg / L or 40.0mg These lower and upper limits can be combined in any desired manner. This can be done.

[0020] The beer-flavored fermented alcoholic beverage of the present invention has a total concentration of glycine and alanine of Specifically, the lower limit of the total concentration of glycine and alanine is The values ​​(above or above) were 10 mg / L, 11 mg / L, 12 mg / L, 13 mg / L, g / L, 14mg / L, 15mg / L, 16mg / L, 17mg / L, 18mg / L, 1 9mg / L, 20mg / L, 21mg / L, 22mg / L, 23mg / L, 24mg / L , 25mg / L, 26mg / L, 27mg / L, 28mg / L, 29mg / L or 30 The upper limit of the total concentration of glycine and alanine (or less) can also be expressed in mg / L. Below that, the levels are 180mg / L, 175mg / L, 170mg / L, and 165mg / L. , 160mg / L, 155mg / L, 150mg / L, 145mg / L, 140mg / L , 135mg / L or 130mg / L. The values ​​can be arbitrarily combined, for example, 10 to 180 mg / L, preferably The total amount of glycine and alanine can be set to 20 to 130 mg / L or less. The concentration is calculated by adding up the individual concentrations.

[0021] In the production of the beer-flavored fermented alcoholic beverage of the present invention, glycine and alanine When additives are added, they may be in any form suitable for food manufacturing, including aqueous solutions. Any material may be used as long as it is easily dissolved in the medium, and may be in the form of a liquid, powder, solid, or a combination thereof. It may be of any form.

[0022] In the beer-flavored fermented alcoholic beverage of the present invention, the glycine concentration and the alanine concentration The degree of oxidization is measured by high performance liquid chromatography or by separating amino acids using a cation exchange resin. After that, ninhydrin reaction solution is added and reacted at 135℃, and the amount is quantified using a UV-VIS detector. For example, a commercially available amino acid analyzer can be used according to the method described in the Examples below. It can also be carried out using

[0023] The beer-flavored fermented alcoholic beverage of the present invention has a reduced carbohydrate concentration. It is characterized by its sweetness, lingering taste and good balance. Ist-fermented alcoholic beverages (especially low-sugar beer and low-malt beer) should be adjusted to have low sugar content. Due to the uniqueness of the method, the sweetness may be perceived as low, or the aftertaste may not be sufficient, resulting in an unbalanced taste. The beer-flavored fermented alcoholic beverage of the present invention has a sweet taste. The flavor and balance have been improved to a good state, and it is a low-sugar beer taste fermentation. The above problems of alcoholic beverages can be solved. Here, "sweetness" means a sweetness similar to that of beer. The term "aftertaste" refers to the degree of sweetness that lingers after drinking. "Balance" means the balance of each taste element that constitutes the natural taste of beer (sweetness, The flavors (bitterness, sourness, umami, etc.) are not prominent, and the beer-like flavor is well-balanced. It means taste.

[0024] The beer-taste fermented alcoholic beverage of the present invention has a carbohydrate concentration reduced to within a predetermined range, The glycine concentration, the alanine concentration and the total concentration thereof are contained at predetermined values. As long as the above can be achieved, there is no limitation on the manufacturing procedure. For example, the following manufacturing procedure can be used. That is, fermentation beer is added to the wort prepared from brewing ingredients such as malt, hops, auxiliary ingredients, and brewing water. Fermentation is carried out by adding yeast, and the resulting fermented liquid is stored at low temperature and then filtered to remove the yeast. By removing the mother, a beer-flavored fermented alcoholic beverage can be produced. The carbohydrate content of the feed can be reduced by the known methods described below. The beer-flavored fermented alcoholic beverage obtained by the method has a reduced sugar concentration, and contains glycine and Add alanine to obtain a specified content and add the total content to obtain a specified value. By adding the above, the beer-taste fermented alcoholic beverage of the present invention can be obtained. The incorporation of glycine and alanine into fermented alcoholic beverages can be achieved by adding them to the fermentation liquid after fermentation. Thus, the carbohydrate concentration is reduced and glycine and alanine are It is possible to produce a beer-flavored fermented alcoholic beverage comprising the above-mentioned components.

[0025] The sugar content of the beer-flavored fermented alcoholic beverage is reduced according to a known method. The method for reducing the sugar concentration in beer-flavored fermented alcoholic beverages is Limited examples include the addition of glucoamylase during the saccharification process, and the addition of glucoamylase during the fermentation process. How to add amylase (Enzyme Utilization Technology Series: Fundamentals, Analysis, Modification, Advanced Functionalization, and Industry) (Edited by Makoto Komiyama, NTS Corporation, 2010) and other references) By using liquid sugar that contains a lot of assimilated carbohydrates, the assimilation rate by yeast can be increased, and the carbohydrate content can be reduced. (See JP 2009-131202 A) and (2) a method of filtering the wort during the saccharification process. (see JP 2012-147780 A).

[0026] The purine content in a beer-flavored fermented alcoholic beverage can be reduced according to a known method. It is possible to reduce the purine concentration in a beer-flavored fermented alcoholic beverage. A non-limiting example of the method is contacting the pre-fermentation liquid or the fermentation liquid with an adsorbent such as activated carbon or zeolite. A method for reducing the purine content in a beverage by contacting the beverage with water (JP Patent Publication No. 2003-169658, JP 2004-290071 A, JP 2004-290072 A, JP 2015 A -112090, etc.) and raw materials other than malt that contain less purine (e.g., A method for reducing the purine content in beverages using soy protein and corn grits (Patent Publication (See JP-A-2014-117204 and JP-A-2014-117205, etc.) do.

[0027] In the above-mentioned manufacturing procedure, the wort can be prepared by a conventional method. The mixture of beer and brewing water is mashed and filtered to obtain wort, to which hops are added and then boiled. The wort can be prepared by boiling and cooling the boiled wort. It can also be produced by adding commercially available enzyme preparations during the saccharification process. For example, Protease preparations for carbohydrate decomposition, α-amylase preparations for carbohydrate decomposition, and glucoamylase preparations for carbohydrate decomposition. agents, pullulanase preparations, etc., for cellulolysis, β-glucanase preparations, cellulolytic enzymes Each of the preparations can be used, or a mixed preparation of these can be used.

[0028] In the production of the beer-flavored fermented alcoholic beverage of the present invention, in addition to malt, ungerminated wheat ( For example, ungerminated barley (including extracts), ungerminated wheat (including extracts) ));Rice, corn, sorghum, potatoes, starch, sugars (e.g., liquid sugar), fruits (e.g. fruit juice, fruit juice concentrate), coriander or its seeds, spices or their ingredients (e.g. pepper, cinnamon, pepper), herbs (e.g. 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 (tea, coffee and cocoa are (including processed products), seafood (e.g., oysters, kelp, wakame seaweed, bonito flakes), and other secondary ingredients; tongue Nitrogen sources such as protein hydrolysates and yeast extracts; flavorings, colorings, foaming and foam retention improvers, water conditioners, Other additives such as fermentation aids can be used as brewing ingredients. Tasty fermented alcoholic beverages are made using at least malt and hops as ingredients other than brewing water. In some cases, sugar, rice, corn, starch, etc. may be used as ingredients. Among beer-flavored fermented alcoholic beverages, All Malt Beverages can be classified as Needless to say, beer can be made from malt, hops, and water.

[0029] The beer-flavored fermented alcoholic beverage of the present invention can also be produced by adjusting the ratio of malt used, glycine, And / or by using ingredients such as fruits with high alanine content, the glucan in the beverage can be reduced. Lysine and alanine concentrations can be adjusted. Except for these procedures, the procedure is carried out as above. A method for reducing the sugar concentration in a beverage to within a specified range while fermenting it in a normal beer taste It can be produced according to a method for producing an alcoholic beverage.

[0030] In the fermented beer-taste alcoholic beverage of the present invention, the concentration of ethyl acetate is, for example, This allows the concentration to be kept below 100 ppm, resulting in better sweetness, aftertaste and balance. From this viewpoint, the concentration is preferably 50 ppm or less, more preferably 40 ppm or less, and even more preferably The beer-taste fermentation alcohol content of the present invention can be set to 30 ppm or less. In beverages, the concentration of ethyl acetate may be, for example, 1 ppm or more, 2 ppm or more, or 3 ppm or more. pm or more. The ethyl acetate concentration of a beer-flavored fermented alcoholic beverage is A known method (e.g., using yeast with low ethyl acetate production capacity, adjusting brewing conditions such as fermentation temperature, etc.) The amount of the saturation can be adjusted by, for example, preparing a saturation solution.

[0031] The concentration of ethyl acetate in the beer-flavored fermented alcoholic beverage of the present invention is Headspace gas chromatography with FID as described in "8.22" of the analytical method (revised and expanded in 2013) For example, the concentration of ethyl acetate can be measured by heating the vial. The gas phase of the beer sample was introduced into a gas chromatograph equipped with an FID detector. Read the area of ​​ethyl acetate from the graph and compare it with the area of ​​the internal standard (n-butanol). This can be done by calculating the amount of each component from the ratio of the two. For the measurement of the concentration, the concentration should be based on the measurements of several control samples with known concentrations. It is desirable to use a calibration curve.

[0032] In the beer-taste fermented alcoholic beverage of the present invention, the concentration of malic acid is, for example, 2 The concentration can be 0 to 120 ppm, preferably 30 to 100 ppm. The concentration of malic acid in fermented alcoholic beverages is, for example, determined by the BCOJ beer analysis method (2013 update). It can be measured by the capillary electrophoresis method described in "8.24.2" (revised version). .

[0033] In the present invention, the term "bitterness value (BU)" refers to the bitterness value measured according to the BCOJ Beer Analysis Method (revised and expanded in 2013) The bitterness value is measured according to the method described in "8.15" (revised). In the experiment, acid was added to the sample beverage, then extracted with isooctane, and the absorbance of the isooctane layer was measured. (275 nm) and multiplying the measured value by 50.

[0034] The bitterness value (BU) of the beverage of the present invention is, for example, 2 to 60, and the flavor is more preferable. From the viewpoint of obtaining a beer-flavored fermented alcoholic beverage, for example, 3 to 30, preferably 4 to 50 25, more preferably 5 to 22, and even more preferably 5.5 to 20. .

[0035] In the present invention, the method for adjusting the bitterness value (BU) is not particularly limited. The amount of hops and / or hop products used in the production of yeast-fermented alcoholic beverages and In general, hops and / or boiling time are adjusted. Increasing the amount of processed hops and / or boiling time can improve the taste of the resulting beer. As a result of the increased concentration of iso-α-acids in fermented alcoholic beverages, the beer-flavored fermented alcohol The BU of the beverage can be increased, and the amount of hops and / or hop products used and When the boiling time is reduced, the amount of isomers in the produced fermented beer-flavored alcoholic beverage is reduced. As a result of the lowering of the concentration of soybean α-acids, the BU of the beer-flavored fermented alcoholic beverage can be lowered. The above-mentioned hops can be, for example, raw hops, or hops that have been crushed and processed into pellets. The hop pellets are processed by sieving out the lupulin grains in advance to produce lupulin-rich hop pellets. The hop pellets, lupulin bitterness and essential oils are extracted from the hop extract. In addition, examples of hop processed products include low hops, hexa hops, and te Torahop, isomerized hop extract (isomerized hop extract), etc. can be used.

[0036] The beer-flavored fermented alcoholic beverage of the present invention has a pH of 2.0 or higher and 7.0 or lower. The ratio is preferably 2.3 or more and 5.0 or less, more preferably 3.0 or more and 4.7 or less, and most .... The beer-taste fermentation agent of the present invention can be preferably 3.5 or more and 4.5 or less. The pH of the alcohol beverage can be adjusted using a pH adjuster. The pH of alcoholic beverages was measured using a commercially available pH meter (e.g., HORIBA Scientific It can be measured using a tabletop pH meter (HORIBA Advanced Techno Co., Ltd.).

[0037] The beverage provided by the present invention may optionally be subjected to a step of adding carbon dioxide gas, and The beverage can then be provided as a bottled beverage through a filling step, a sterilization step, and other steps. The beverage may be filled into a container before or after it is filled. The pH of the beverage may be adjusted to less than 4. In cases where the beverage is bottled, it may be possible to carry out the filling process directly without going through the sterilization process to produce a bottled beverage. can.

[0038] The container used for the beverage of the present invention may be any container that is normally used for filling beverages. , for example, metal cans, barrel containers, plastic bottles (e.g., PET bottles, cups), Examples of containers include paper containers, bottles, and pouch containers. Metal cans and barrels, plastic containers, etc. are preferable. Plastic bottles (e.g. PET bottles) and bottles.

[0039] According to another aspect of the present invention, a beer-taste beverage having a carbohydrate concentration of 2.5 g / 100 mL or less is provided. A method for producing a fermented alcoholic beverage, comprising the steps of: L or more, and the alanine concentration of the produced beverage is 4.4 mg / L or more, and The total concentration of glycine and alanine in the beverage is between 10 mg / L and 180 mg / L. In accordance with another aspect of the present invention, there is provided a method for producing the same, comprising the step of including glycine and alanine such that According to the production method of the present invention, the flavor of the produced beer-flavor fermented alcoholic beverage is improved. Here, the beer-flavored fermented alcoholic beverage is said to have an "improved flavor" or " "Improved flavor" refers to a fermented beer-flavored alcoholic beverage in which the sugar concentration is reduced. Despite this, it has a good sweetness, aftertaste and balance. In addition to the above, the production method of the present invention further comprises the step of producing the beer-taste fermented alcohol of the present invention. This can be carried out as described for beverages.

[0040] According to another aspect of the present invention, a beer-taste beverage having a carbohydrate concentration of 2.5 g / 100 mL or less is provided. A method for improving the flavor of a fermented alcoholic beverage, comprising: g / L or more, and the alanine concentration of the produced beverage is 4.4 mg / L or more; and The total concentration of glycine and alanine in the produced beverage is 10mg / L or more and 180mg / L or less A method for improving flavor is provided, comprising the step of incorporating glycine and alanine such that According to the flavor improving method of the present invention, a beer-taste fermented alcohol having a reduced sugar concentration can be produced. In addition to the above, the flavor of the cold beverage can be improved by the flavor improving method of the present invention. Conducted according to the description of the Ming Dynasty's beer-flavored fermented alcoholic beverage and its manufacturing method It is possible. EXAMPLES

[0041] 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. It's not something like that.

[0042] Measuring alcohol concentration Alcohol concentration (ethanol concentration) is measured according to the method specified in the "National Tax Agency Specified Analysis Method." did.

[0043] Carbohydrate concentration analysis The measurement of carbohydrate concentration based on the Nutrition Labeling Standard is based on the publicly known 5th Edition of the Japanese Standard Tables of Food Composition Analysis Manual. The method was performed according to the method described in the literature. The amounts of fat, ash and dietary fiber were excluded from the measurements.

[0044] Measurement of purine concentration Purine concentration was measured as follows: after hydrolysis with perchloric acid, L A method for detecting alcohol using C-MS / MS (liquid chromatography mass spectrometry) "Guide to trace analysis of purine in foods," Japan Food Research Center, URL: http: / / www (see www.jfrl.or.jp / item / nutrition / post-31.html)

[0045] Measurement of amino acid concentrations The amino acid concentration was measured as follows: Each sample was filtered through a 0.45 μm filter. The filtrate obtained by filtration was used as a sample solution for amino acid analysis. Amino acid analysis was performed using a high-speed amino acid analyzer LA8080 (Hitachi High-Tech Science Corporation). The glycine and alanine concentrations were measured by creating a calibration curve using standards. The total concentration of glycine and alanine was calculated by adding the concentrations of each. The calculation was made as follows.

[0046] Example 1: Preparation and evaluation of beer-flavored beverages In Example 1, samples of beer-flavored beverages are prepared and an evaluation test is carried out for each sample. did.

[0047] (1) Method A. Preparation of test samples Malt was mashed using enzymes and filtered to obtain wort. The wort obtained was mixed with hops and Liquid sugar containing mainly assimilable sugar was added and boiled at 100°C. The wort was then left to stand. The coagulated protein (trube) was separated and then cooled to obtain a pre-fermentation liquid. Bottom fermenting yeast was added to the pre-fermentation liquid, and main fermentation and post-fermentation were carried out to obtain a fermentation liquid. The fermented liquid is stored at low temperatures to stop the fermentation and then filtered to create a beer-tasting fermented alcohol. A cold drink (malt content 53%) was obtained. This beer-flavored fermented alcohol was The beverage is diluted and brewer's ethanol (95%), glycine and alanine are added. A base beverage (Test 1 shown in Table 1) was prepared by adding brewing ingredients to this base beverage. The test groups shown in Table 1 were prepared by adding ethanol (95%), glycine and alanine. 2 to 18 test samples were prepared for each test.

[0048] B. Evaluation test The test was carried out by four trained panelists. The evaluation criteria were taste, aftertaste and balance. The scores for each evaluation item in Test Plot 1 are shown in Table 1. The score for each evaluation item in Test Plot 1 was set at 1.50. Test plots 2 to 18 were evaluated based on the value.

[0049] [Table 1]

[0050] (2) Results The results are shown in Table 2. The respective concentrations of glycine and alanine and When the total concentration of the components is within a specified value, sweetness, aftertaste, and balance are all scored 3 or 4. Good results of .0 or higher were obtained.

[0051] [Table 2] TIFF2025016801000003.tif62146TIFF2025016801000004.tif63146

Claims

1. A beer-flavored fermented alcoholic beverage having a carbohydrate concentration of 2.5 g / 100 mL or less. hand, The glycine concentration is 5.5 mg / L or more; The alanine concentration is 4.4 mg / L or more, and The total concentration of glycine and alanine is 10 mg / L or more and 180 mg / L or less. A cool-tasting fermented alcoholic beverage.

2. The total concentration of glycine and alanine is 20 mg / L or more and 130 mg / L or less.

2. The beer-flavored fermented alcoholic beverage according to claim 1.

3. The total concentration of glycine and alanine is 20 mg / L or more and 35 mg / L or less. Item 3. The beer-flavored fermented alcoholic beverage according to Item 1 or 2.

4. The biscuit according to any one of claims 1 to 3, having a carbohydrate concentration of 0.5 g / 100 mL or less. A cool-tasting fermented alcoholic beverage.

5. The beer brewer according to any one of claims 1 to 4, wherein the malt usage ratio is 25% by mass or more. Ist fermented alcoholic beverage.

6. The alcohol concentration according to any one of claims 1 to 5 is 10.0 v / v% or less. Beer-flavored fermented alcoholic beverage.

7. Production of beer-flavored fermented alcoholic beverage having a carbohydrate concentration of 2.5 g / 100 mL or less The method includes the steps of: producing a beverage having a glycine concentration of 5.5 mg / L or more; The alanine concentration of the beverage is 4.4 mg / L or more, and the glycine and and alanine so that the total concentration of glycine and alanine is 10 mg / L or more and 180 mg / L or less. and alanine.

8. Flavor of beer-flavored fermented alcoholic beverage with a carbohydrate concentration of 2.5 g / 100 mL or less The improved method includes producing a beverage having a glycine concentration of 5.5 mg / L or more, The alanine concentration of the produced beverage is 4.4 mg / L or more, and the glycine concentration of the produced beverage is and glycine so that the total concentration of alanine is 10 mg / L or more and 180 mg / L or less. and alanine.

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