Beer-taste beverage and method for producing the same

Abstract

To provide a beer-taste beverage that has a carbohydrate content of more than 0.5 g / 100 mL and a total purine body content of 3.0 mg / 100 mL or less, while exhibiting an improved refreshing feel when taken into the mouth.SOLUTION: The present invention provides a beer-taste beverage that has a carbohydrate content of more than 0.5 g / 100 mL, a total purine body content of 3.0 mg / 100 mL or less, and a tryptophan content of less than 20 mg / L.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] In recent years, the demand for beer-taste beverages with low purine or sugar content has been increasing due to the rise in health consciousness. For example, Patent Document 1 discloses a fermented malt beverage with a very low purine content despite a high ratio of malt used in the raw materials, characterized in that the ratio of malt used in the fermentation raw materials is 50% or more and the purine content is 40 ppm or less. Patent Document 2 discloses a beer-taste beverage with a high malt ratio and low sugar content, which has a malt ratio of 50% by mass or more and 100% by mass or less, a sugar concentration of 0.5 g / 100 mL or less, and contains at least one component (X) selected from terpenes, ketones, and thiols. Patent Document 3 discloses a malt fermented beverage that has been further improved while reducing the purine content, the malt fermented beverage having a malt ratio of 10% by mass or more, a purine content of less than 2.0 mg / 100 ml, and an original wort extract concentration of 5.0% by mass or more, containing acetaldehyde and isoamyl alcohol, and a ratio [(Y) / (X)] of the isoamyl alcohol content (Y) (unit: ppm by mass) to the acetaldehyde content (X) (unit: ppm by mass) is 4.0 to 70.0. A specific example of the malt fermented beverage is described, for example, with a malt ratio of 10% by mass, a purine content of 0.2 mg / 100 mL, an original wort extract concentration of 9.0% by mass, a carbohydrate content of 0.1 g / 100 mL, and (Y) / (X) of 5.3. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2018-064502 A [Patent Document 2] JP 2020-162601 A [Patent Document 3] JP 2022-141129 A Summary of the Invention [Problem to be solved by the invention]

[0004] As described above, as disclosed in Patent Document 1 or 2, attempts have been made to develop a beer-flavored beverage with zero purines (less than 0.5 mg / 100 mL) or zero sugar (less than 0.5 g / 100 mL). In addition, beer-flavored beverages with zero purines and zero sugar have also been produced, such as the beer-flavored beverage disclosed as a specific example in Patent Document 3. On the other hand, beer-flavored beverages with zero purines and zero sugar are more desirable from a health perspective, but are less desirable from a taste perspective because the taste is unsatisfying. Therefore, development of beer-flavored beverages that are both desirable from a health perspective and a taste perspective by appropriately adjusting the total purine and sugar content is underway.

[0005] In the course of developing the above-mentioned beer-flavored beverage, the inventors discovered that beer-flavored beverages with a carbohydrate content of more than 0.5 g / 100 mL and a total purine content of 3.0 mg / 100 mL or less have the problem that they lack a refreshing feeling when sipped in the mouth.

[0006] The present invention has been made in consideration of the above circumstances, and aims to provide a beer-taste beverage that has a carbohydrate content of more than 0.5 g / 100 mL and a total purine content of 3.0 mg / 100 mL or less, yet has an improved refreshing feeling when taken in the mouth. [Means for solving the problem]

[0007] The present invention relates to a beer-taste beverage having a carbohydrate content of more than 0.5 g / 100 mL, a total purine content of 3.0 mg / 100 mL or less, and a tryptophan content of less than 20 mg / L.

[0008] The beer-flavored beverage of the present invention has a tryptophan content in the range of less than 20 mg / L, and therefore has an improved refreshing feeling when sipped in the mouth, even though the carbohydrate content is more than 0.5 g / 100 mL and the total purine content is 3.0 mg / 100 mL or less.

[0009] The beer-taste beverage may have a malt ratio of 50% by mass or more.

[0010] The beer-taste beverage may have a total purine content of 0.5 mg / 100 mL or more, thereby improving the refreshing feeling when taken in the mouth.

[0011] The beer-taste beverage may have a succinic acid content of less than 150 mg / L, which further improves the refreshing feeling when sipped in the mouth.

[0012] The present invention also relates to a method for producing a beer-taste beverage, which comprises the steps of adjusting the carbohydrate content to more than 0.5 g / 100 mL, adjusting the total purine content to 3.0 mg / 100 mL or less, and adjusting the tryptophan content to less than 20 mg / L.

[0013] In the method for producing a beer-taste beverage, each of the adjusting steps may include adding activated carbon to the raw material liquid.

[0014] The present invention further relates to a method for improving the refreshing feeling when taken in the mouth of a beer-taste beverage having a carbohydrate content of more than 0.5 g / 100 mL and a total purine content of 3.0 mg / 100 mL or less, which method comprises adjusting the tryptophan content to less than 20 mg / L.

[0015] That is, the present invention relates to, for example, the following: [1] A beer-flavored beverage having a carbohydrate content of more than 0.5g / 100mL, a total purine content of 3.0mg / 100mL or less, and a tryptophan content of less than 20mg / L. [2] The beverage described in [1], having a malt ratio of 50% by mass or more. [3] The beer-flavored beverage according to [1] or [2], wherein the total purine content is 0.5 mg / 100 mL or more. [4] The beer-taste beverage according to any one of [1] to [3], wherein the succinic acid content is less than 150 mg / L. [5] A method for producing a beer-taste beverage comprising the steps of: adjusting the carbohydrate content to more than 0.5 g / 100 mL; adjusting the total purine content to 3.0 mg / 100 mL or less; and adjusting the tryptophan content to less than 20 mg / L. [6] The manufacturing method according to [5], wherein each of the above adjusting steps includes adding activated carbon to the raw material liquid. [7] A method for improving the refreshing feeling when taken in the mouth of a beer-flavored beverage having a carbohydrate content of more than 0.5 g / 100 mL and a total purine content of 3.0 mg / 100 mL or less, comprising adjusting the tryptophan content to less than 20 mg / L. Effect of the Invention

[0016] According to the present invention, a beer-taste beverage can be provided that has a carbohydrate content of more than 0.5 g / 100 mL and a total purine content of 3.0 mg / 100 mL or less, yet has an improved refreshing feeling when taken in the mouth. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] Hereinafter, an embodiment of the present invention will be described in detail. However, the present invention is not limited to the following embodiment.

[0018] [Beer-flavored beverages] The beer-taste beverage according to this embodiment has a carbohydrate content of more than 0.5 g / 100 mL, a total purine content of 3.0 mg / 100 mL or less, and a tryptophan content of less than 20 mg / L.

[0019] In this specification, the term "beer-taste beverage" refers to a beverage that has a beer-like flavor. The beer-taste beverage according to this embodiment may be a beer-taste alcoholic beverage with an alcohol content of 1 v / v% or more, or a beer-taste non-alcoholic beverage with an alcohol content of less than 1 v / v%. In this specification, alcohol refers to ethanol unless otherwise specified.

[0020] Examples of beer-taste beverages include, but are not limited to, those classified as "sparkling alcoholic beverages" (beer, happoshu, and other sparkling alcoholic beverages) under the Liquor Tax Act (Act No. 8 of 2020). Examples of the other sparkling alcoholic beverages mentioned above include "other brewed alcoholic beverages (sparkling) (2)" and "liqueurs (sparkling) (2)". In addition, beer-taste beverages may include beverages and soft drinks that do not belong to the sparkling alcoholic beverages defined by the Liquor Tax Act as long as they have a beer-like flavor. The beer-taste beverage according to this embodiment is not limited to the above examples.

[0021] When the beer-taste beverage according to this embodiment is a beer-taste alcoholic beverage, the alcohol content is not particularly limited and may be, for example, 1.0 v / v% or more, 2.0 v / v% or more, 3.0 v / v% or more, 3.5 v / v% or more, 4.0 v / v% or more, 4.5 v / v% or more, 5.0 v / v% or more, 5.5 v / v% or more, 6.0 v / v% or more, or 6.5 v / v% or more. Furthermore, the alcohol content of the beer-flavored alcoholic beverage according to this embodiment may be, for example, 20.0 v / v% or less, 15.0 v / v% or less, 10.0 v / v% or less, 9.0 v / v% or less, 8.0 v / v% or less, 7.0 v / v% or less, 6.5 v / v% or less, 6.0 v / v% or less, 5.5 v / v% or less, 5.0 v / v% or less, 4.5 v / v% or less, 4.0 v / v% or less, 3.5 v / v% or less, or 3.0 v / v% or less.

[0022] When the beer-taste beverage according to the present embodiment is a beer-taste non-alcoholic beverage, the alcohol content is not particularly limited, but may be less than 1 v / v%, and may be 0.9 v / v% or less, 0.8 v / v% or less, 0.7 v / v% or less, 0.6 v / v% or less, 0.5 v / v% or less, 0.4 v / v% or less, 0.3 v / v% or less, 0.2 v / v% or less, 0.1 v / v% or less, or less than 0.005 v / v% (0.00 v / v%). The alcohol content of the beer-taste non-alcoholic beverage according to the present embodiment may be 0.005 v / v% or more, 0.1 v / v% or more, 0.2 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, or 0.5 v / v% or more.

[0023] The alcohol content of the beer-taste beverage according to this embodiment can be measured, for example, by a method described in "8.3.6 Beer, Alcohol (Alcolyzer Method)" or "8.3.7 Headspace GC-FID Method" of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and expanded in 2013), or by a method described in "3-4 Alcohol Content" of the National Tax Agency's Specified Analysis Methods.

[0024] The alcohol content of the beer-taste beverage according to this embodiment can be adjusted, for example, by adding, removing or reducing alcohol at any stage during the production of the beer-taste beverage, by appropriately selecting the type of raw material, the amount used, the type of yeast, and the fermentation conditions (e.g., fermentation temperature, fermentation time) that will increase or decrease the alcohol content, or by any combination of these. There is no particular limit to the alcohol added, and it may be, for example, distilled alcohol (e.g., raw material alcohol, spirits, vodka), or a fermented liquid obtained by brewing. There is no particular limit to the method for removing or reducing the alcohol, and it may be carried out according to conventional methods such as distillation, dialysis, dilution, etc.

[0025] The beer-taste beverage according to this embodiment may or may not contain a barley raw material as a raw material. In this specification, the barley raw material refers to barley or a processed barley product. Examples of barley include barley, wheat, rye, oats, oats, and oats. Examples of processed barley include barley extract, malt, and malt extract. Barley extract is obtained by extracting barley extract components containing sugar and nitrogen from barley. Malt is obtained by germinating barley. Malt extract is obtained by extracting extract components containing sugar and nitrogen from malt.

[0026] The beer-taste beverage according to this embodiment may have a malt ratio (the proportion of malt in ingredients other than water and hops) of 0% by mass or more and 100% by mass or less. The malt ratio may be 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, 99% by mass or more, or 100% by mass. The malt ratio may also be less than 100% by mass, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, or 50% by mass or less.

[0027] The beer-taste beverage according to this embodiment may contain ingredients other than barley as ingredients, or may not contain ingredients other than barley. The ingredients other than barley may be, for example, grains such as corn, rice, sorghum, etc.; potatoes such as potatoes, sweet potatoes, etc.; beans such as soybeans, peas, etc.; plant ingredients such as herbs and spices; or carbohydrate ingredients (sugars) such as starch, grits, liquid sugar, etc.

[0028] The beer-taste beverage according to this embodiment may or may not contain hops as an ingredient. In this specification, hops includes, for example, fresh hops, dried hops, hop pellets, and hop extracts, as well as hop processed products such as low hops, hexahops, tetrahops, and iso-hop extracts.

[0029] The beer-taste beverage according to the present embodiment may contain sugars as an ingredient. Examples of sugars include liquid sugar and powdered sugars such as granulated sugar. When sugars are used, the ratio of sugars (proportion of ingredients other than water and hops) may be, for example, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, or 40% by mass or more. In addition, the usage ratio of sugars (proportion of ingredients other than water and hops) may be, for example, less than 50% by mass, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, or 10% by mass or less.

[0030] The beer-taste beverage according to the present embodiment may contain water-soluble dietary fiber as an ingredient. Water-soluble dietary fiber is dietary fiber that is soluble in water. Dietary fiber is a resistant component in food that is not digested by human digestive enzymes. Examples of water-soluble dietary fiber include resistant dextrin, resistant glucan, and other resistant polysaccharides. One type of water-soluble dietary fiber may be used alone, or two or more types may be used in combination. When water-soluble dietary fiber is used, the ratio of the water-soluble dietary fiber (the ratio of the ingredients other than water and hops) may be, for example, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, or 5% by mass or more. In addition, the ratio of the water-soluble dietary fiber (the ratio of the ingredients other than water and hops) may be, for example, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, or 6% by mass or less.

[0031] The beer-taste beverage according to this embodiment may contain other ingredients such as bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavoring agents, salts, etc. that are usually blended into beverages, so long as the effects of the present invention are not impaired. In addition to the above-mentioned hops, examples of bittering agents include caffeine, gentian extract, peptides, theobromine, naringin, bitter oak extract, wormwood extract, and cinchona extract. Examples of coloring agents include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweetening agents include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and sodium DL-malate. Examples of salts include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0032] The carbohydrate content of the beer-taste beverage according to this embodiment may be more than 0.5 g / 100 mL, and from the viewpoint of a significant improvement in the refreshing feeling when sipped in the mouth, may be, for example, 0.55 g / 100 mL or more, or 0.6 g / 100 mL or more. The carbohydrate content of the beer-taste beverage according to this embodiment is not particularly limited, and may be, for example, 2.0 g / 100 mL or less, 1.8 g / 100 mL or less, 1.6 g / 100 mL or less, 1.4 g / 100 mL or less, 1.2 g / 100 mL or less, 1.0 g / 100 mL or less, 0.9 g / 100 mL or less, 0.8 g / 100 mL or less, 0.7 g / 100 mL or less, or 0.6 g / 100 mL or less.

[0033] In this specification, carbohydrates refers to carbohydrates based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labour and Welfare Notification No. 176, 2003). Specifically, carbohydrates refers to food excluding protein, lipids, dietary fiber, ash, moisture and alcohol. The carbohydrate content in a beer-taste beverage is calculated by subtracting the amounts of protein, lipids, dietary fiber, ash, moisture and alcohol from the weight of the beer-taste beverage. The amounts of protein, lipids, ash and moisture are measured by the methods set forth in the Nutrition Labeling Standards. The amount of alcohol can be measured together with the amount of moisture. Specifically, the amount of protein can be measured by the modified Dumas method for quantifying total nitrogen (protein), the amount of lipids can be measured by the ether extraction method, the chloroform-methanol mixture extraction method, the Gerber method, the acid hydrolysis method or the Roese-Gottlieb method, the amount of dietary fiber can be measured by high-performance liquid chromatography or the Prosky method, the amount of ash can be measured by the magnesium acetate addition ashing method, the direct ashing method or the sulfuric acid addition ashing method, and the amounts of water and alcohol can be measured by the Karl Fischer method, the drying aid method, the reduced pressure heat drying method, the normal pressure heat drying method or the plastic film method.

[0034] The carbohydrate content can be adjusted, for example, by adding sugars so that the content falls within the above range when producing a beer-flavored beverage by conventional methods, by appropriately selecting the type of raw material, the amount used, the type of enzyme, or the processing conditions of the fermentation process (such as adjusting the degree of fermentation) so that the carbohydrate content is high or low, or by any combination of these methods.

[0035] The total purine content of the beer-flavored beverage of this embodiment may be 3.0 mg / 100 mL or less, and from the standpoint of improving the refreshing feeling when taken in the mouth, it may be, for example, 2.9 mg / 100 mL or less, 2.8 mg / 100 mL or less, 2.7 mg / 100 mL or less, 2.6 mg / 100 mL or less, or 2.5 mg / 100 mL or less. The total purine content of the beer-taste beverage according to this embodiment may be, for example, 0.5 mg / 100 mL or more, 0.6 mg / 100 mL or more, 0.7 mg / 100 mL or more, 0.8 mg / 100 mL or more, 0.9 mg / 100 mL or more, 1.0 mg / 100 mL or more, 1.2 mg / 100 mL or more, 1.4 mg / 100 mL or more, 1.6 mg / 100 mL or more, 1.8 mg / 100 mL or more, 2.0 mg / 100 mL or more, or 2.2 mg / 100 mL or more.

[0036] In this specification, the total purine content of a beer-taste beverage means the sum of the contents of four purine bases, adenine, xanthine, guanine, and hypoxanthine. The total purine content in a beer-taste beverage can be measured, for example, by high performance liquid chromatography (HPLC).

[0037] The total purine content can be adjusted, for example, by adding a purine source so that the content falls within the above range when producing a beer-taste beverage by a conventional method, by appropriately selecting the type of raw material, the amount used, the type of enzyme agent, the activated carbon treatment conditions (e.g., type of activated carbon, activated carbon concentration, stirring speed, etc.), or the type of purine adsorbent so that the total purine content is high or low, or by any combination of these. The purine source may be added, for example, by adding a purine (at least one purine base selected from the group consisting of adenine, xanthine, guanine, and hypoxanthine) itself, or by adding a raw material derived from a microorganism (yeast extract, etc.), a raw material derived from a plant (malt extract, soybean peptide, pea protein, etc.), or a product thereof that has been subjected to hydrolysis or other treatment. The pea protein used in the present invention is a vegetable protein extracted from peas and obtained by purification and separation, and is commercially available.

[0038] The tryptophan content of the beer-taste beverage according to this embodiment may be less than 20 mg / L, and from the viewpoint of improving the refreshing feeling when sipped in the mouth, may be, for example, 19 mg / L or less, 18 mg / L or less, 17 mg / L or less, 16 mg / L or less, 15 mg / L or less, 14 mg / L or less, 13 mg / L or less, 12 mg / L or less, 11 mg / L or less, 10 mg / L or less, or 9 mg / L or less. Furthermore, the tryptophan content of the beer-taste beverage according to this embodiment may be, for example, 0 mg / L or more, 0.001 mg / L or more, 0.005 mg / L or more, 0.01 mg / L or more, 0.05 mg / L or more, or 0.1 mg / L or more.

[0039] The tryptophan content in a beer-taste beverage can be measured using, for example, an amino acid analyzer.

[0040] The tryptophan content can be adjusted, for example, by adding tryptophan or a salt thereof so that the content falls within the above range when producing a beer-taste beverage by a conventional method, by appropriately selecting the type, amount of raw material used, type of enzyme agent, or type of yeast that will increase or decrease the tryptophan content, by appropriately selecting activated carbon treatment conditions (e.g., type of activated carbon, activated carbon concentration, stirring speed, etc.), or by any combination of these. Tryptophan or a salt thereof may be added, for example, by adding tryptophan or a salt thereof itself, or by adding a composition containing tryptophan or a salt thereof.

[0041] The succinic acid content of the beer-taste beverage according to this embodiment is not particularly limited, but from the viewpoint of improving the refreshing feeling when sipped in the mouth, it may be, for example, less than 150 mg / L, 140 mg / L or less, 130 mg / L or less, 120 mg / L or less, 110 mg / L or less, 100 mg / L or less, 90 mg / L or less, 80 mg / L or less, or 70 mg / L or less. Furthermore, the succinic acid content of the beer-taste beverage according to this embodiment is not particularly limited, but may be, for example, 0 mg / L or more, 0.001 mg / L or more, 0.005 mg / L or more, 0.01 mg / L or more, 0.05 mg / L or more, or 0.1 mg / L or more.

[0042] The succinic acid content in a beer-taste beverage can be measured, for example, by high performance liquid chromatography (HPLC).

[0043] The succinic acid content can be adjusted, for example, by adding succinic acid or a salt thereof so that the content falls within the above range when producing a beer-taste beverage by a conventional method, by appropriately selecting the type, amount of raw material used, type of enzyme agent, type of yeast, etc. so that the succinic acid content is high or low, or by any combination of these. The addition of succinic acid or a salt thereof may be, for example, by adding succinic acid or a salt thereof itself (e.g., monosodium succinate, disodium succinate, etc.), or by adding a composition containing succinic acid or a salt thereof.

[0044] The bitterness value (BU) of the beer-taste beverage according to this embodiment may be, for example, 0 or more and 50 or less. The BU of the beer-taste beverage according to this embodiment may be, for example, 40 or less, 30 or less, 20 or less, 15 or less, 14 or less, 13 or less, 12 or less, 11 or less, or 10 or less, and may be 0 or more, more than 0, 0.1 or more, 0.5 or more, 1 or more, 2 or more, 3 or more, 4 or more, 5 or more, or 10 or more. The bitterness value of the beer-taste beverage can be measured, for example, by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). The bitterness value can be appropriately set within the above range, for example, by adjusting the type and amount of raw material used.

[0045] The beer-taste beverage according to this embodiment may be a fermented beverage (fermented beer-taste beverage) or a non-fermented beverage (non-fermented beer-taste beverage). Fermented beverages are produced through fermentation with yeast or the like. Non-fermented beverages are produced without fermentation with yeast or the like. Note that non-fermented beverages also include beer-taste beverages produced by blending alcohol (e.g. distilled alcohol such as spirits and raw material alcohol) without fermentation with yeast or the like.

[0046] The beer-taste beverage according to this embodiment may be either non-sparkling or sparkling. Here, non-sparkling refers to a beverage that has a gas pressure of 0.049 MPa (0.5 kg / cm) at 20°C. 2 ) at 20°C, and foaming is when the gas pressure is less than 0.049 MPa (0.5 kg / cm 2 ) or more. For foaming, the upper limit of the gas pressure is 0.294 MPa (3.0 kg / cm 2 ), and 0.25 MPa (2.55 kg / cm 2 ) may be acceptable.

[0047] The beer-taste beverage according to this embodiment can be provided in a container. Any container that can be sealed can be used, and so-called can containers or barrel containers made of metal (such as aluminum or steel). Glass containers, PET bottle containers, paper containers, pouch containers, etc. can also be used as the container. There is no particular limit to the capacity of the container, and any container currently in circulation can be used. Note that it is preferable to use a metal container, as it is possible to completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time.

[0048] [Method for producing beer-taste beverage] The beer-taste beverage according to this embodiment can be produced by a production method including the steps of adjusting the carbohydrate content to more than 0.5 g / 100 mL, adjusting the total purine content to 3.0 mg / 100 mL or less, and adjusting the tryptophan content to less than 20 mg / L. This production method can be carried out according to conventional methods except for the steps of adjusting the carbohydrate content to more than 0.5 g / 100 mL, adjusting the total purine content to 3.0 mg / 100 mL or less, and adjusting the tryptophan content to less than 20 mg / L. Each of the above adjustment steps may include adding activated carbon to the raw material liquid described below.

[0049] The beer-taste beverage according to this embodiment may be produced, for example, by mixing ingredients (a blending method), or may be produced through fermentation with yeast or the like (a brewing method).

[0050] The manufacturing method (method by blending) according to one embodiment includes, for example, a blending step of blending water, sugars, a purine source, and tryptophan, and, if necessary, succinic acid, alcohol, and / or other raw materials in a raw material tank. The purine source may be, for example, a purine (at least one purine base selected from the group consisting of adenine, xanthine, guanine, and hypoxanthine) itself, a raw material derived from a microorganism (yeast extract, etc.), a raw material derived from a plant (malt extract, soybean peptide, pea protein, etc.), or a product thereof that has been subjected to a treatment such as hydrolysis. The blending of tryptophan or succinic acid may be, for example, the addition of tryptophan or succinic acid itself, or a composition containing tryptophan or succinic acid.

[0051] The production method according to this embodiment may further include a filtration step of filtering the mixed liquid obtained by mixing the components in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling a container such as a bottle, a can, or a plastic bottle with the sterilized filtrate sterilized in the first sterilization step, and a second sterilization step of sterilizing the container together with the filtrate filled in the filling step.

[0052] In the blending step, the components may be mixed while being stirred with a stirrer or the like so that they are well mixed. The filtration step may be performed, for example, with a general filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of processing speed, etc., and as long as a similar process can be performed, it is applicable without being limited thereto. The filling step may be filled in a clean room that maintains a degree of cleanliness to a degree that is usually performed in the manufacture of beverages. The second sterilization step may be performed by heating the filtrate together with the container at a predetermined temperature and for a predetermined time. The first or second sterilization step may be a non-heating sterilization step. Examples of the non-heating sterilization step include ultraviolet (UV) sterilization. It is also possible to perform non-sterilized filling without performing a sterilization step. In addition, when making a sparkling beverage, for example, carbonation may be performed before the filling step.

[0053] In another embodiment, the production method (brewing method) includes, for example, a brewing step and a fermentation step.

[0054] In the brewing process, a pre-fermentation liquid is obtained using raw materials and brewing water (water used in the brewing process). In other words, the brewing process is a process for preparing a pre-fermentation liquid to be used in fermentation. The brewing process may include, in this order, a saccharification process for producing a saccharified liquid from the raw materials and brewing water, a filtration process for filtering the saccharified liquid to obtain a sugar-containing liquid, a boiling process for boiling the sugar-containing liquid, a removal process for removing solids from the sugar-containing liquid after boiling, and a cooling process for cooling the sugar-containing liquid from which the solids have been removed.

[0055] The saccharification process includes a step of adjusting the temperature to 50 to 76°C after the raw materials and brewing water are brewed, and maintaining the temperature. In this step, the temperature is maintained at 50 to 76°C for, for example, 1 to 200 minutes. This allows, for example, saccharification of the raw materials to proceed and soluble components to be eluted, resulting in a saccharified liquid containing components necessary for yeast metabolism. The saccharified liquid obtained in the saccharification process is filtered in a filtration process to become a sugar-containing liquid.

[0056] In the boiling step, the sugar-containing liquid is boiled to obtain a boiled liquid (sugar-containing liquid after boiling). The sugar-containing liquid contains components that can be fermented into alcohol by yeast. Examples of sugar-containing liquids include wort and syrup. Wort is an unfermented liquid obtained through saccharification of the above-mentioned barley raw material. Wort can be obtained, for example, through a step of mixing a raw material such as the above-mentioned barley raw material with water, a step of saccharifying the liquid containing the raw material and water by a conventional method to obtain a saccharified liquid, and a step of filtering the saccharified liquid.

[0057] In the boiling step, hops may be added to the sugar-containing liquid. Examples of the hops to be added include dried hops, hop pellets, and hop extracts. The hops may be processed hop products such as low hops, hexahops, tetrahops, and iso-hop extracts. The hop extract may be, for example, a steam distillate of hops or a water extract of hops.

[0058] In the removing step, the solids in the post-boiling liquid are removed to obtain a refined liquid (sugar-containing liquid from which the solids have been removed). The removing step can be carried out, for example, by precipitating insoluble solids contained in the post-boiling liquid. Examples of solids include thermal coagulations produced in the boiling step, and, if hops are added in the boiling step, hop residues. The removing step may be carried out in a whirlpool. In the cooling step, the refined liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid. Hops may be added to the post-boiling liquid in the removing step.

[0059] The fermentation process is a process in which the pre-fermentation liquid is fermented with yeast. The fermentation process results in a post-fermentation liquid obtained by fermenting the pre-fermentation liquid with yeast. In the fermentation process, alcoholic fermentation is performed by the yeast. More specifically, the pre-fermentation liquid is inoculated with yeast and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

[0060] In the production method according to the present embodiment, the post-fermentation process may include a process of maturing and cooling the post-fermentation liquid, and a process of filtering the post-fermentation liquid. By carrying out the filtration process, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0061] In the production method according to this embodiment, as another post-fermentation step, the post-fermentation liquid (or the post-fermentation liquid after the filtration step) may be heated (sterilized) or the like.

[0062] In the production method according to this embodiment, the carbohydrate content may be adjusted to within the above-mentioned range, for example, by adding sugars to the raw material liquid. In this specification, the raw material liquid refers to the liquid that is the base of the beer-taste beverage. The raw material liquid includes the liquids used or produced in each process (e.g., sugar-containing liquid, boiled liquid, refined liquid, pre-fermentation liquid, post-fermentation liquid). The carbohydrate content may also be adjusted by appropriately selecting the type and amount of raw material used, the type of enzyme agent, or the processing conditions of the fermentation process (adjusting the degree of fermentation, etc.) so as to increase or decrease the carbohydrate content.

[0063] In the production method according to the present embodiment, the total purine content may be adjusted to fall within the above-mentioned range, for example, by adding a purine source to the raw material liquid. The total purine content may also be adjusted to fall within the above-mentioned range by appropriately selecting the type of raw material, the amount used, the type of enzyme agent, the activated carbon treatment conditions (e.g., type of activated carbon, activated carbon concentration, stirring speed, etc.), or the type of purine adsorbent, so as to increase or decrease the total purine content.

[0064] The purine source added to the raw material liquid may be a purine itself (at least one purine base selected from the group consisting of adenine, xanthine, guanine, and hypoxanthine), or may be a raw material derived from a microorganism (such as yeast extract), a raw material derived from a plant (such as malt extract, soybean peptide, pea protein, etc.), or a product thereof that has been subjected to a process such as hydrolysis.

[0065] In the production method according to the present embodiment, the tryptophan content may be adjusted to within the above-mentioned range, for example, by adding tryptophan or a salt thereof to the raw material liquid. The tryptophan content may also be adjusted to within the above-mentioned range by appropriately selecting the type, amount of raw material, type of enzyme agent, type of yeast, or activated carbon treatment conditions (e.g., type of activated carbon, activated carbon concentration, stirring speed, etc.) that increase or decrease the tryptophan content.

[0066] The tryptophan or a salt thereof added to the raw material liquid may be tryptophan or a salt thereof itself, or may be a composition containing tryptophan or a salt thereof.

[0067] The addition of activated carbon to the raw material liquid (hereinafter also referred to as "activated carbon treatment") may include removing the activated carbon after the activated carbon treatment. The removal of the activated carbon can be carried out by a conventional method. For example, the removal of the activated carbon can be carried out by filtration, centrifugation, etc. The addition of the activated carbon is not particularly limited, but it is preferable to add it to the post-fermentation liquid.

[0068] The average pore diameter of the activated carbon used in the activated carbon treatment may be 4.5 nm or less, 3.6 nm or less, 3.0 nm or less, 2.8 nm or less, 2.4 nm or less, or 2.0 nm or less. The average pore diameter of the activated carbon may be 1.0 nm or more, 1.2 nm or more, 1.5 nm or more, or 1.8 nm or more. The average pore diameter of the activated carbon is preferably 1.0 nm or more and 3.6 nm or less, more preferably 1.8 nm or more and 2.0 nm or less.

[0069] Specifically, the average pore diameter is calculated based on the specific surface area (A) and the total pore volume (V) measured by the BET method according to the following formula (2). Equation (2) Average pore diameter = 4 × [pore volume (V)] / [specific surface area (A)]

[0070] Examples of the raw material for the activated carbon (activated carbon raw material) include coconut (coconut shell) and wood (lumber).

[0071] The pore volume of the activated carbon is preferably 1.3 mL / g or more and 2.2 mL / g or less. The pore volume of the activated carbon may be 1.5 mL / g or more, 1.6 mL / g or more, 1.7 mL / g or more, or 1.8 mL / g or more, and may be 3.6 mL / g or less, 2.8 mL / g or less, 2.2 mL / g or less, or 1.9 mL / g or less. The pore volume of the activated carbon can be measured by the BET method.

[0072] The specific surface area of ​​the above activated carbon is 1700m 2 / g or less, and 2 The specific surface area of ​​the activated carbon may be less than 1000 m 2 / g or more, or 1100m 2 The specific surface area of ​​the activated carbon can be measured by the BET method.

[0073] The average particle size of the activated carbon may be 10 μm or more and 100 μm or less, or 40 μm or more and 70 μm or less. The average particle size can be measured in accordance with "JIS K 1474:2014 Activated Carbon Test Method 7.5 Effective Diameter, Uniformity Coefficient and Average Particle Size".

[0074] The amount of activated carbon added may be, for example, 100 mg / L or more, 200 mg / L or more, 300 mg / L or more, 400 mg / L or more, 500 mg / L or more, 600 mg / L or more, 700 mg / L or more, 800 mg / L or more, 900 mg / L or more, 1000 mg / L or more, 1100 mg / L or more, 1200 mg / L or more, 1300 mg / L or more, 1400 mg / L or more, 1500 mg / L or more, 1600 mg / L or more, 1700 mg / L or more, or 1800 mg / L or more, relative to the total amount of the raw material liquid. Furthermore, the amount of the activated carbon added may be, for example, 3000 mg / L or less, 2900 mg / L or less, 2800 mg / L or less, 2700 mg / L or less, 2600 mg / L or less, 2500 mg / L or less, 2400 mg / L or less, 2300 mg / L or less, 2200 mg / L or less, 2100 mg / L or less, or 2000 mg / L or less, relative to the total amount of the raw material liquid.

[0075] The stirring conditions in the activated carbon treatment may be appropriately set taking into consideration the type of activated carbon, the amount of activated carbon added, and the like.

[0076] In the production method according to the present embodiment, the succinic acid content may be adjusted to within the above-mentioned range by, for example, adding succinic acid or a salt thereof (e.g., monosodium succinate, disodium succinate, etc.) to the raw material liquid. The succinic acid content may also be adjusted to within the above-mentioned range by, for example, appropriately selecting the type, amount of raw material used, type of enzyme agent, type of yeast, etc., so that the succinic acid content is high or low.

[0077] The succinic acid or a salt thereof added to the raw material liquid may be succinic acid or a salt thereof itself, or may be a composition containing succinic acid or a salt thereof.

[0078] [Method for improving the refreshing feeling when drinking a beer-flavored beverage] The beer-taste beverage according to this embodiment has an improved refreshing feeling when taken in the mouth, even though it has a carbohydrate content of more than 0.5 g / 100 mL and a total purine content of 3.0 mg / 100 mL or less. Therefore, the present invention can also be considered as a method for improving the refreshing feeling when taken in the mouth of a beer-taste beverage having a carbohydrate content of more than 0.5 g / 100 mL and a total purine content of 3.0 mg / 100 mL or less, which comprises adjusting the tryptophan content to less than 20 mg / L. The above-mentioned aspects can be applied to this method as specific aspects of the method without any particular restrictions. EXAMPLES

[0079] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to the following examples.

[0080] [Reference Example: Production and Evaluation of Beer-Flavored Beverages] <Production of beer-flavored beverages> Malt (malt ratio 51% by mass), hops, sugars, and polysaccharide-degrading enzymes were used as raw materials, and pre-fermentation liquids of base liquids 1 to 3 were obtained according to a conventional method. Then, brewer's yeast was inoculated into each pre-fermentation liquid and fermented for a certain period of time to obtain post-fermentation liquids. Next, the same type of activated carbon was added to each post-fermentation liquid under different conditions, and activated carbon treatment was performed. Each solution after activated carbon treatment was filtered to obtain base liquids 1 to 3. Base liquids 1 and 2 were blended to obtain base liquid 4. The carbohydrate and total purine contents of base liquids 1 to 4 are shown in Table 1.

[0081] [Table 1]

[0082] The beer-taste beverages of Reference Examples 1-1 to 1-4 were produced by adding tryptophan and sugars to each base liquid so as to obtain the contents shown in Table 2. The malt ratio of the beer-taste beverages of Reference Examples 1-1 to 1-4 was within the range of 50% to 55% by mass.

[0083] The alcohol content was measured by the method described in "8.3.6 Beer, Alcohol (Alcolyzer Method)" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013). The alcohol content of the beer-taste beverages of Reference Examples 1-1 to 1-4 was approximately 5.0 v / v%.

[0084] The carbohydrate content was calculated by measuring the amounts of water, alcohol, protein, and ash in the resulting beer-taste beverage. Water and alcohol were measured using the normal pressure heat drying method. Protein was measured using the modified Dumas method to quantify total nitrogen (protein). Ash was measured using the direct ashing method. The amount of fat in the beer-taste beverage was considered to be 0g / 100mL, and the amount of dietary fiber was considered to be 0.1g / 100mL, and the carbohydrate content of the beer-taste beverage (g / 100mL) was calculated by subtracting the water, alcohol, protein, ash, and 0.1g / 100mL from the weight of the beer-taste beverage.

[0085] Total purine and succinic acid contents were measured by HPLC, and tryptophan content was measured using an amino acid analyzer.

[0086] <Sensory evaluation> A sensory test was conducted on the beer-taste beverages of Reference Examples 1-1 to 1-4 for the evaluation items of "refreshing feeling when put in the mouth," "aftertaste duration," "unity of flavor," and "overall evaluation." The sensory evaluation was conducted by four selected panelists with discriminating abilities. Each evaluation item was rated on a five-point scale from 1 to 5, and the average score was used as the evaluation score.

[0087] "Refreshing feeling when held in the mouth" refers to the degree to which a refreshing feeling is felt when held in the mouth, and the higher the score, the stronger the preferred sensation. "Aftertaste duration" refers to the longer the aftertaste remains in the mouth, and the higher the score, the stronger the preferred sensation. "Taste unity" refers to the overall unity of the basic tastes of a beer-taste beverage, and the higher the score, the stronger the flavor unity. "Overall evaluation" is evaluated based on the flavor balance of a beer-taste beverage, and the higher the score, the better the flavor balance of a beer-taste beverage. For each evaluation item, the scores for the beer-taste beverage of Reference Example 1-2 were set as shown in Table 2, and the other beer-taste beverages were evaluated based on these scores. The results are shown in Table 2.

[0088] [Table 2]

[0089] Beer-taste beverages (Reference Examples 1-1 and 1-2) that satisfied either one of the following conditions: a carbohydrate content of more than 0.5 g / 100 mL or a total purine content of 3.0 mg / 100 mL or less, were highly evaluated for refreshing feeling when held in the mouth, and had an excellent refreshing feeling when held in the mouth. On the other hand, beer-taste beverages (Reference Examples 1-3 and 1-4) that had a carbohydrate content of more than 0.5 g / 100 mL and a total purine content of 3.0 mg / 100 mL or less were evaluated for refreshing feeling when held in the mouth lower than the beer-taste beverage of Reference Example 1-2, and were not excellent in refreshing feeling when held in the mouth. Furthermore, the beer-taste beverages of Reference Examples 1-3 and 1-4 were evaluated for aftertaste duration higher than the beer-taste beverage of Reference Example 1-2, and the aftertaste felt to last longer in the mouth. Furthermore, compared to the beer-taste beverage of Reference Example 1-2, the beer-taste beverages of Reference Examples 1-3 and 1-4 received lower scores in terms of unity of flavor and overall evaluation, and were not excellent in terms of unity of flavor or flavor balance as a beer-taste beverage.

[0090] The above results indicate that beer-flavored beverages with a carbohydrate content of more than 0.5 g / 100 mL and a total purine content of 3.0 mg / 100 mL or less have the problem of lacking a refreshing feeling when sipped in the mouth.

[0091] [Test Example 1: Production and Evaluation of Beer-Taste Beverage] <Production of beer-flavored beverages> The beer-taste beverages of Test Examples 1-1 to 1-4 were produced by adding tryptophan to base liquid 4 so as to obtain the content shown in Table 3. The malt ratio of the beer-taste beverages of Test Examples 1-1 to 1-4 was within the range of 50% by mass to 55% by mass. The alcohol content of the beer-taste beverages of Test Examples 1-1 to 1-4 was approximately 5.0 v / v%.

[0092] <Sensory evaluation> The beer-taste beverages of Test Examples 1-1 to 1-4 were subjected to sensory evaluation in the same manner as in the Reference Example.

[0093] [Table 3]

[0094] Beer-taste beverages (Test Examples 1-1 to 1-3) with a carbohydrate content of more than 0.5 g / 100 mL, a total purine content of 3.0 mg / 100 mL or less, and a tryptophan content of less than 20 mg / L were scored higher in terms of refreshing feeling when held in the mouth, and the refreshing feeling when held in the mouth was improved, compared to the beer-taste beverage of Test Example 1-4. Furthermore, in the beer-taste beverage, the lower the tryptophan content, the lower the score for aftertaste duration, and the shorter the aftertaste duration was felt to be. Furthermore, in the beer-taste beverage, the lower the tryptophan content, the higher the scores for taste unity and overall evaluation, and the taste unity and flavor balance of the beer-taste beverage were also excellent.

[0095] [Test Example 2: Production and evaluation of beer-flavored beverages] <Production of beer-flavored beverages> The beer-taste beverages of Test Examples 2-1 to 2-4 were produced by adding succinic acid to base liquid 4 so as to obtain the content shown in Table 4. The malt ratio of the beer-taste beverages of Test Examples 2-1 to 2-4 was within the range of 50% by mass to 55% by mass. The alcohol content of the beer-taste beverages of Test Examples 2-1 to 2-4 was approximately 5.0 v / v%.

[0096] <Sensory evaluation> Sensory evaluation was carried out in the same manner as in Test Example 1 for the beer-taste beverages of Test Examples 2-1 to 2-4.

[0097] [Table 4]

[0098] By lowering the succinic acid content in the beer-taste beverage, the refreshing feeling when held in the mouth was scored higher, and the refreshing feeling when held in the mouth was further improved. The aftertaste duration was also scored lower, and the aftertaste duration was felt to be shorter. Furthermore, the scores for the unity of flavor and the overall evaluation were also higher, and the unity of flavor and the flavor balance as a beer-taste beverage were also better.

[0099] [Test Example 3: Production and evaluation of beer-flavored beverages] <Production of beer-flavored beverages> The beer-taste beverages of Test Examples 3-1 to 3-4 were produced by adding tryptophan, succinic acid, and sugars to each base liquid so as to obtain the contents shown in Table 5. The malt ratio of the beer-taste beverages of Test Examples 3-1 to 3-4 was within the range of 50% by mass to 55% by mass. The alcohol content of the beer-taste beverages of Test Examples 3-1 to 3-4 was approximately 5.0 v / v%.

[0100] <Sensory evaluation> Sensory evaluation was carried out in the same manner as in Test Example 1 for the beer-taste beverages of Test Examples 3-1 to 3-4.

[0101] [Table 5]

[0102] Considering the comparison between the beer-taste beverage of Test Example 2-1 and the beer-taste beverage of Test Example 2-2, and the comparison between the beer-taste beverage of Test Example 3-1 and the beer-taste beverage of Test Example 3-2, it can be seen that increasing the total purine content further improved the refreshing feeling when put in the mouth. In addition, by increasing the total purine content, the evaluation of the aftertaste duration was lowered, and the aftertaste duration was felt to be shorter. Furthermore, by increasing the total purine content, the evaluation of the unity of taste and the overall evaluation were higher, and the unity of taste and the flavor balance as a beer-taste beverage were also better.

[0103] Comparing the beer-flavored beverage of Test Example 3-3 with the beer-flavored beverage of Test Example 3-4, by increasing the total purine content, the unity of flavor and the overall evaluation score were higher, and the unity of flavor and flavor balance as a beer-flavored beverage were also better.

Claims

1. A beer-flavored beverage having a carbohydrate content of more than 0.5 g / 100 mL, a total purine content of 3.0 mg / 100 mL or less, and a tryptophan content of less than 20 mg / L.

2. The beverage according to claim 1 , having a malt ratio of 50% by mass or more.

3. 3. The beer-taste beverage according to claim 1 or 2, wherein the total purine content is 0.5 mg / 100 mL or more.

4. 3. The beer-taste beverage according to claim 1 or 2, having a succinic acid content of less than 150 mg / L.

5. The method for producing a beer-flavored beverage comprises the steps of adjusting the carbohydrate content to more than 0.5 g / 100 mL, adjusting the total purine content to 3.0 mg / 100 mL or less, and adjusting the tryptophan content to less than 20 mg / L.

6. The method according to claim 5 , wherein each of the adjusting steps includes adding activated carbon to the raw material liquid.

7. A method for improving the refreshing feeling when a beer-flavored beverage is taken in the mouth, the method comprising adjusting the tryptophan content to less than 20 mg / L, the carbohydrate content of which exceeds 0.5 g / 100 mL and the total purine content of which is 3.0 mg / 100 mL or less.

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