Beer-taste fermented alcoholic beverage and production method therefor

Abstract

To provide a beer-taste fermented alcoholic beverage having favorable teste intensity, refreshment, and a good balance between aroma and taste, and having a reduced purine body concentration.SOLUTION: The present invention provides a beer-taste fermented alcoholic beverage having a purine body concentration of at most 2.0 mg / 100 mL, wherein the trehalose concentration is at least 5.0 mg / L. The malt usage ratio of the inventive beverage is, for example, 25-100% inclusive. The present invention is advantageous in that it can meet various needs such as consumers' health consciousness.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, and more particularly to a beer - flavored fermented alcoholic beverage with a reduced purine body concentration and a method for producing the same.

Background Art

[0002] It is said that about 4 - 10 mg / 100 mL of purine body compounds are present in beer, which is a fermented malt beverage. When purine body compounds are ingested as food, they are decomposed into uric acid. In the diet restriction for hyperuricemia, the intake of this purine body compound may be restricted. In addition to the restriction of foods with higher content such as meat, eggs, and liver, fermented malt beverages such as beer may also be subject to diet restriction. For this reason, products with reduced purine body compounds are desired for fermented malt beverages such as beer.

[0003] So far, as a technology for reducing purine body compounds in fermented malt beverages such as beer, a technology (Patent Document 1) is known in which nucleoside phosphorylase and / or nucleosidase is allowed to act on the wort of beer to decompose nucleosides in the wort and reduce the concentration of purine body compounds. Also, in the manufacturing process of fermented malt beverages, a process of adsorbing and removing purine body compounds with an adsorbent that selectively adsorbs purine body compounds is carried out in a temperature range of 25°C or higher and lower than the temperature used in the saccharification process in a process after the saccharification process and before hop addition, thereby reducing the purine body compound concentration of the fermented malt beverage (Patent Document 2).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] An object of the present invention is to provide a novel beer - flavored fermented alcoholic beverage having a reduced purine body concentration while having a good balance of taste intensity, refreshness, and aroma and taste.

Means for Solving the Problems

[0006] The present inventors have found that in a beer - flavored fermented alcoholic beverage with a reduced purine body concentration, by setting the trehalose concentration to a predetermined concentration, while the purine body concentration is reduced, the taste intensity, refreshness, and the balance of aroma and taste are improved. 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 having a purine body concentration of 2.0 mg / 100 mL or less and a trehalose concentration of 5.0 mg / L or more. [2] The beer - flavored fermented alcoholic beverage according to [1] above, wherein the malt usage ratio is 25% or more and 100% or less. [3] The beer - flavored fermented alcoholic beverage according to [1] or [2] above, wherein the malt usage ratio is 50% or more and 100% or less. [4] The beer - flavored fermented alcoholic beverage according to any one of [1] to [3] above, having a purine body concentration of 0.5 mg / 100 mL or less. [5] The beer - flavored fermented alcoholic beverage according to any one of [1] to [4] above, having a trehalose concentration of 40.0 mg / L or less. [6] The beer - flavored fermented alcoholic beverage according to any one of [1] to [5] above, having an alcohol concentration of 10.0 v / v% or less. [7] The beer - flavored fermented alcoholic beverage according to any one of [1] to [6] above, wherein the ratio of the alcohol concentration (v / v%) to the trehalose concentration (mg / L) in the beverage is 0.01 or more and less than 2.5. [8] The ratio of the purine body concentration (mg / 100 mL) to the trehalose concentration (mg / L) in the beverage is less than 0.3, and the beer-taste fermented alcoholic beverage according to any one of [1] to [7] above. [8-1] The ratio of the carbohydrate concentration (g / 100 mL) to the trehalose concentration (mg / L) in the beverage is less than 0.1, and the beer-taste fermented alcoholic beverage according to any one of [1] to [8] above. [9] A method for producing a beer-taste fermented alcoholic beverage having a purine body concentration of 2.0 mg / 100 mL or less, the method comprising a step of containing trehalose so that the trehalose concentration of the produced beverage becomes 5.0 mg / L or more.

[10] A method for improving the flavor of a beer-taste fermented alcoholic beverage having a purine body concentration of 2.0 mg / 100 mL or less, the method comprising a step of containing trehalose so that the trehalose concentration of the produced beverage becomes 5.0 mg / L or more.

[0008] According to the present invention, in a beer-taste fermented alcoholic beverage with a reduced purine body concentration, by setting the trehalose concentration to a predetermined concentration, it is possible to provide a beer-taste fermented alcoholic beverage with a good balance of taste intensity, refreshness, and aroma and taste while reducing the purine body concentration. Therefore, the present invention is advantageous in that it can meet various needs such as the health orientation of consumers. Detailed description of the invention

[0009] In the present invention, the "beer - flavored beverage" means a beverage having a beer - like flavor. In the present invention, the "beer - flavored fermented alcoholic beverage" means a beverage fermented by yeast using a carbon source, a nitrogen source, water, etc. as raw materials, and includes beer, sparkling sake, a beverage obtained by adding alcohol to beer or sparkling sake using malt as a raw material (for example, a beverage classified as "liqueur (sparkling) (2)" or "sparkling sake (2)" (after October 2026, "sparkling sake") under the Liquor Tax Law), and a beer - flavored fermented alcoholic beverage not using malt (for example, a beverage classified as "other brewed liquor (sparkling) (2)" or "sparkling sake (2)" (after October 2026, "sparkling sake") under the Liquor Tax Law). Preferred embodiments of the beer - flavored fermented alcoholic beverage include a beer - flavored fermented alcoholic beverage using malt and / or un - germinated cereals as at least part of the raw materials, and more preferably a beer - flavored fermented alcoholic beverage using malt as at least part of the raw materials.

[0010] When the beer-taste fermented alcoholic beverage of the present invention uses malt as at least a part of the raw materials, the malt usage ratio can be, for example, 10% or less, 10% or more, 12.5% or less, 12.5% or more, 15% or less, 15% or more, 17.5% or less, 17.5% or more, 20% or less, 20% or more, 22.5% or less, 22.5% or more, 25% or less, 25% or more, 27.5% or less, 27.5% or more, 30% or less, 30% or more, 32.5% or less, 32.5% or more, 35% or less, 35% or more, 37.5% or less, 37.5% or more, 40% or less, 40% or more, 42.5% or less, 42.5% or more, 45% or less, 45% or more, 47.5% or less, 47.5% or more, 50% or less, 50% or more, 52.5% or less, 52.5% or more, 55% or less, 55% or more, 57.5% or less, 57.5% or more, 60% or less, 60% or more, 62.5% or less, 62.5% or more, 65% or less, 65% or more, 67.5% or less, 67.5% or more, 70% or less, 70% or more, 72.5% or less, 72.5% or more, 75% or less, 75% or more, 77.5% or less, 77.5% or more, 80% or less, 80% or more, 82.5% or less, 82.5% or more, 85% or less, 85% or more, 87.5% or less, 87.5% or more, 90% or less, 90% or more, 92.5% or less, 92.5% or more, 95% or less, 95% or more, 97.5% or less, 97.5% or more or 100%, and preferably can be 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, 95% or more or 100%. These upper and lower limits can be arbitrarily combined, "less than" can be "less than", and "more than" can be "more than". In the present invention, the "malt usage ratio" refers to the ratio of the mass of malt to the mass of all raw materials excluding hops and brewing water. When the beer-taste fermented alcoholic beverage of the present invention uses malt as at least a part of the raw materials, it is called a beer-taste fermented malt alcoholic beverage. Also, in the present invention, beer is a product obtained by fermenting malt, hops, water and other certain auxiliary raw materials, or a product obtained by adding hops or certain auxiliary raw materials to this and fermenting it, and satisfies the following two conditions (limited to those with an alcohol content of less than 20 degrees). · The malt ratio is 50 / 100 or more · The weight of the fruits used (including dried ones, boiled ones, or concentrated fruit juices) and a certain flavoring agent does not exceed 5 / 100 of the weight of the malt (including those not used). This can be construed to mean (refer to the Liquor Tax Law (Law No. 6 of 1953) with an enforcement date of October 1, 2023).

[0011] For the beer - flavored fermented malt alcoholic beverage of the present invention, as the malt, for example, barley malt, wheat malt can be used. Whether using one type of malt or combining multiple types of malt is acceptable. In the beer - flavored fermented malt alcoholic beverage of the present invention, the proportion of barley malt (by mass) in the raw material malt (by mass) can be, for example, 10% or more, 12.5% or more, 15% or more, 17.5% or more, 20% or more, 22.5% or more, 25% or more, 27.5% or more, 30% or more, 32.5% or more, 35% or more, 37.5% or more, 40% or more, 42.5% or more, 45% or more, 47.5% or more, 50% or more, 52.5% or more, 55% or more, 57.5% or more, 60% or more, 62.5% or more, 65% or more, 67.5% or more, 70% or more, 72.5% or more, 75% or more, 77.5% or more, 80% or more, 82.5% or more, 85% or more, 87.5% or more, 90% or more, 92.5% or more, 95% or more, 97.5% or more, or 100%. The proportion of wheat malt (by mass) in the raw material malt (by mass) can be, for example, 10% or more, 12.5% or more, 15% or more, 17.5% or more, 20% or more, 22.5% or more, 25% or more, 27.5% or more, 30% or more, 32.5% or more, 35% or more, 37.5% or more, 40% or more, 42.5% or more, 45% or more, 47.5% or more, 50% or more, 52.5% or more, 55% or more, 57.5% or more, 60% or more, 62.5% or more, 65% or more, 67.5% or more, 70% or more, 72.5% or more, 75% or more, 77.5% or more, 80% or more, 82.5% or more, 85% or more, 87.5% or more, 90% or more, 92.5% or more, 95% or more, 97.5% or more, or 100%. In the above, "or more" can be construed as "exceeding".

[0012] The beer-taste fermented alcoholic beverage of the present invention can have an arbitrarily set alcohol concentration. The lower limit value (equal to or higher than) of the alcohol concentration can be, for example, 1.0 v / v%, 1.1 v / v%, 1.2 v / v%, 1.3 v / v%, 1.4 v / v%, 1.5 v / v%, 1.6 v / v%, 1.7 v / v%, 1.8 v / v%, 1.9 v / v%, 2.0 v / v%, 2.1 v / v%, 2.2 v / v%, 2.3 v / v%, 2.4 v / v%, 2.5 v / v%, 2.6 v / v%, 2.7 v / v%, 2.8 v / v%, 2.9 v / v% or 3.0 v / v%, and the upper limit value (equal to or lower than) can be, for example, 11.0 v / v%, 10.9 v / v%, 10.8 v / v%, 10.7 v / v%, 10.6 v / v%, 10.5 v / v%, 10.4 v / v%, 10.3 v / v%, 10.2 v / v%, 10.1 v / v%, 10.0 v / v%, 9.9 v / v%, 9.8 v / v%, 9.7 v / v%, 9.6 v / v%, 9.5 v / v%, 9.4 v / v%, 9.3 v / v%, 9.2 v / v%, 9.1 v / v%, 9.0 v / v%, 8.9 v / v%, 8.8 v / v%, 8.7 v / v%, 8.6 v / v%, 8.5 v / v%, 8.4 v / v%, 8.3 v / v%, 8.2 v / v%, 8.1 v / v%, 8.0 v / v%, 7.9 v / v%, 7.8 v / v%, 7.7 v / v%, 7.6 v / v%, 7.5 v / v%, 7.4 v / v%, 7.3 v / v%, 7.2 v / v%, 7.1 v / v%, 7.0 v / v%, 6.9 v / v%, 6.8 v / v%, 6.7 v / v%, 6.6 v / v%, 6.5 v / v%, 6.4 v / v%, 6.3 v / v%, 6.2 v / v%, 6.1 v / v% or 6.0 v / v%. These lower limit values and upper limit values can be arbitrarily combined respectively. The alcohol concentration of the beer-taste fermented alcoholic beverage of the present invention can be, for example, 1.0 v / v% or higher and 10.0 v / v% or lower, preferably 2.0 v / v% or higher and 8.0 v / v% or lower, more preferably 3.0 v / v% or higher and 6.0 v / v% or lower.

[0013] Methods for measuring the alcohol concentration (ethanol concentration) in beverages are widely known to those skilled in the art. For example, the alcohol concentration can be measured by the method described in the "Prescribed Analysis Methods of the National Tax Agency".

[0014] The beer-taste fermented alcoholic beverage of the present invention has a reduced purine body concentration. Specifically, the upper limit value (or less) of the purine body concentration of the beer-taste fermented alcoholic beverage of the present invention is 2.0 mg / 100 mL, and it can also be 1.9 mg / 100 mL, 1.8 mg / 100 mL, 1.7 mg / 100 mL, 1.6 mg / 100 mL, 1.5 mg / 100 mL, 1.4 mg / 100 mL, 1.3 mg / 100 mL, 1.2 mg / 100 mL, 1.1 mg / 100 mL, 1.0 mg / 100 mL, 0.9 mg / 100 mL, 0.8 mg / 100 mL, 0.7 mg / 100 mL, 0.6 mg / 100 mL, 0.5 mg / 100 mL, 0.4 mg / 100 mL, 0.3 mg / 100 mL or 0.2 mg / 100 mL. Note that a beverage with a purine body concentration of less than 0.5 mg / 100 mL corresponds to a "purine body zero beverage".

[0015] The measurement of the purine body can be carried out by a known method. For example, it can be measured by a method of detecting using LC-MS / MS (liquid chromatography-mass spectrometry) after hydrolysis with perchloric acid (see Journal of Food Hygiene 55(2): 110-116 (2014)). In this specification, the "purine body concentration" refers to the total amount of 4 purine body bases of adenine, xanthine, guanine, and hypoxanthine.

[0016] The beer-taste fermented alcoholic beverage of the present invention may have a reduced carbohydrate concentration. Specifically, the upper limit value (or less) of the carbohydrate concentration of the beer-taste fermented alcoholic beverage of the present invention is 2.0 g / 100 mL, and it can also be 1.9 g / 100 mL, 1.8 g / 100 mL, 1.7 g / 100 mL, 1.6 g / 100 mL, 1.5 g / 100 mL, 1.4 g / 100 mL, 1.3 g / 100 mL, 1.2 g / 100 mL, 1.1 g / 100 mL, 1.0 g / 100 mL, 0.9 g / 100 mL, 0.8 g / 100 mL, 0.7 g / 100 mL, 0.6 g / 100 mL, 0.5 g / 100 mL, 0.4 g / 100 mL, 0.3 g / 100 mL or 0.2 g / 100 mL. Note that a beverage with a carbohydrate concentration of less than 0.5 g / 100 mL corresponds to a "carbohydrate zero beverage".

[0017] The measurement of the carbohydrate concentration can be carried out by a known method, and can be carried out according to a method of calculating from the mass of the sample to be measured, excluding the amounts of water, protein, lipid, ash and dietary fiber (see the Nutritional Labeling Standards (Consumer Affairs Agency Notice No. 9 of December 16, 2009, partially revised)).

[0018] The beer-taste fermented alcoholic beverage of the present invention is characterized in that the trehalose concentration is at a predetermined value. Specifically, the lower limit value (greater than or equal to) of the trehalose concentration is 5.0 mg / L, and it can also be 5.1 mg / L, 5.2 mg / L, 5.3 mg / L, 5.4 mg / L, 5.5 mg / L, 5.6 mg / L, 5.7 mg / L, 5.8 mg / L, 5.9 mg / L, 6.0 mg / L, 6.1 mg / L, 6.2 mg / L, 6.3 mg / L, 6.4 mg / L, 6.5 mg / L, 6.6 mg / L, 6.7 mg / L, 6.8 mg / L, 6.9 mg / L, 7.0 mg / L, 7.1 mg / L, 7.2 mg / L, 7.3 mg / L, 7.4 mg / L, 7.5 mg / L, 7.6 mg / L, 7.7 mg / L, 7.8 mg / L, 7.9 mg / L, 8.0 mg / L, 8.1 mg / L, 8.2 mg / L, 8.3 mg / L, 8.4 mg / L, 8.5 mg / L, 8.6 mg / L, 8.7 mg / L, 8.8 mg / L, 8.9 mg / L, 9.0 mg / L, 9.1 mg / L, 9.2 mg / L, 9.3 mg / L, 9.4 mg / L, 9.5 mg / L, 9.6 mg / L, 9.7 mg / L, 9.8 mg / L, 9.9 mg / L or 10.0 mg / L.Also, the upper limit value (less than or equal to) of the trehalose concentration in the beer-taste fermented alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved. For example, it can be 60.0 mg / L, 59.0 mg / L, 58.0 mg / L, 57.0 mg / L, 56.0 mg / L, 55.0 mg / L, 54.0 mg / L, 53.0 mg / L, 52.0 mg / L, 51.0 mg / L, 50.0 mg / L, 49.0 mg / L, 48.0 mg / L, 47.0 mg / L, 46.0 mg / L, 45.0 mg / L, 44.0 mg / L, 43.0 mg / L, 42.0 mg / L, 41.0 mg / L, 40.0 mg / L, 39.5 mg / L, 39.0 mg / L, 38.5 mg / L, 38.0 mg / L, 37.5 mg / L, 37.0 mg / L, 36.5 mg / L, 36.0 mg / L, 35.5 mg / L, 35.0 mg / L, 34.5 mg / L, 34.0 mg / L, 33.5 mg / L, 33.0 mg / L, 32.5 mg / L, 32.0 mg / L, 31.5 mg / L, 31.0 mg / L, 30.5 mg / L, 30.0 mg / L, 29.5 mg / L, 29.0 mg / L, 28.5 mg / L, 28.0 mg / L, 27.5 mg / L, 27.0 mg / L, 26.5 mg / L, 26.0 mg / L, 25.5 mg / L, 25.0 mg / L, 24.5 mg / L, 24.0 mg / L, 23.5 mg / L, 23.0 mg / L, 22.5 mg / L, 22.0 mg / L, 21.5 mg / L, 21.0 mg / L, 20.5 mg / L or 20.0 mg / L. These lower limit and upper limit values can be arbitrarily combined, and the trehalose concentration in the beer-taste fermented alcoholic beverage of the present invention can be, for example, 5.0 mg / L or more and 40.0 mg / L or less, 5.0 mg / L or more and 30.0 mg / L or less, 5.0 mg / L or more and 25.0 mg / L or less, 5.0 mg / L or more and 20.0 mg / L or less, 7.0 mg / L or more and 20.0 mg / L or less, or 9.0 mg / L or more and 20.0 mg / L or less.

[0019] In the present invention, in addition to adding trehalose in the manufacturing process of beverages, trehalose can be incorporated into beer-taste fermented alcoholic beverages by setting raw materials or manufacturing conditions. Non-limiting examples of such raw materials and manufacturing conditions include the selection of yeast (including strains), adjustment of the amount of yeast used, and adjustment of fermentation conditions. For example, making the fermentation time and fermentation temperature conditions that stress the yeast (J.Brew.Soc.Japan.Vol.92,No.10,p.769-772 (1997)), or subjecting the yeast to heat shock treatment (e.g., 40 to 50°C) in pre-fermentation (J.Brew.Soc.Japan.Vol.92,No.10,p.769-772 (1997)). Here, for beer defined by the Liquor Tax Law, there are restrictions on the range of adjuncts, and trehalose is not defined as an adjunct. Therefore, when the beer-taste fermented alcoholic beverage of the present invention is beer, trehalose itself cannot be blended as a brewing raw material for beer. However, according to the present invention, by adjusting the brewing conditions, trehalose can be contained in beer at a predetermined concentration, which is advantageous in that it can improve the flavor of beer.

[0020] When adding trehalose in the production of the beer-taste fermented alcoholic beverage of the present invention, the trehalose may be any suitable for food production, and its form may also be any that easily dissolves in an aqueous solvent, and may be in any form such as liquid, powder, solid, or a combination thereof.

[0021] In the beer-taste fermented alcoholic beverage of the present invention, the trehalose concentration can be quantified by liquid chromatography-tandem mass spectrometry (LC-MS / MS).

[0022] The beer-taste fermented alcoholic beverage of the present invention can also set the ratio of the alcohol concentration (v / v%) in the beverage to the trehalose concentration (mg / L) in the beverage to a predetermined value from the viewpoint of providing a beer-taste fermented alcoholic beverage with a reduced purine concentration while having good taste intensity, refreshness, and balance of aroma and taste. Specifically, the lower limit value (greater than or equal to) of the above ratio in the beverage is 0.01, but it can also be 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.10, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19 or 0.20. The upper limit value (less than or equal to) of the above ratio is 2.5, but it can also be 2.4, 2.3, 2.2, 2.1, 2.0, 1.9, 1.8, 1.7, 1.6, 1.5, 1.4, 1.3, 1.2, 1.1, 1.0, 0.9, 0.8 or 0.7. These lower limit values and upper limit values can be arbitrarily combined, and the range of the above ratio in the beverage of the beer-taste fermented alcoholic beverage of the present invention is, for example, greater than or equal to 0.01 and less than 2.5, greater than or equal to 0.05 and less than 2.5, greater than or equal to 0.10 and less than 2.5, greater than or equal to 0.11 and less than 2.5, greater than or equal to 0.12 and less than 2.5, greater than or equal to 0.13 and less than 2.5, greater than or equal to 0.14 and less than 2.5, greater than or equal to 0.15 and less than 2.5, greater than or equal to 0.16 and less than 2.5, greater than or equal to 0.17 and less than 2.5, greater than or equal to 0.18 and less than 2.5, greater than or equal to 0.19 and less than 2.5, greater than or equal to 0.20 and less than 2.5, greater than or equal to 0.01 and less than or equal to 2.0, greater than or equal to 0.05 and less than or equal to 2.0, greater than or equal to 0.10 and less than or equal to 2.0, greater than or equal to 0.11 and less than or equal to 2.0, greater than or equal to 0.12 and less than or equal to 2.0, greater than or equal to 0.13 and less than or equal to 2.0, greater than or equal to 0.14 and less than or equal to 2.0, greater than or equal to 0.15 and less than or equal to 2.0, greater than or equal to 0.16 and less than or equal to 2.0, greater than or equal to 0.17 and less than or equal to 2.0, greater than or equal to 0.18 and less than or equal to 2.0, greater than or equal to 0.19 and less than or equal to 2.0, greater than or equal to 0.20 and less than or equal to 2.0, greater than or equal to 0.01 and less than or equal to 1.5, greater than or equal to 0.05 and less than or equal to 1.5, greater than or equal to 0.10 and less than or equal to 1.5, greater than or equal to 0.11 and less than or equal to 1.5, greater than or equal to 0.12 and less than or equal to 1.5, greater than or equal to 0.13 and less than or equal to 1.5, greater than or equal to 0.14 and less than or equal to 1.5, greater than or equal to 0.15 and less than or equal to 1.5, greater than or equal to 0.16 and less than or equal to 1.5, greater than or equal to 0.17 and less than or equal to 1.5, greater than or equal to 0.18 and less than or equal to 1.5, greater than or equal to 0.19 and less than or equal to 1.5, greater than or equal to 0.20 and less than or equal to 1.5, greater than or equal to 0.01 and less than or equal to 1.2, greater than or equal to 0.05 and less than or equal to 1.2, greater than or equal to 0.10 and less than or equal to 1.2, greater than or equal to 0.11 and less than or equal to 1.2, greater than or equal to 0.12 and less than or equal to 1.It can be 2 or less, 0.13 or more and 1.2 or less, 0.14 or more and 1.2 or less, 0.15 or more and 1.2 or less, 0.16 or more and 1.2 or less, 0.17 or more and 1.2 or less, 0.18 or more and 1.2 or less, 0.19 or more and 1.2 or less, 0.20 or more and 1.2 or less, 0.01 or more and 1.0 or less, 0.05 or more and 1.0 or less, 0.10 or more and 1.0 or less, 0.11 or more and 1.0 or less, 0.12 or more and 1.0 or less, 0.13 or more and 1.0 or less, 0.14 or more and 1.0 or less, 0.15 or more and 1.0 or less, 0.16 or more and 1.0 or less, 0.17 or more and 1.0 or less, 0.18 or more and 1.0 or less, 0.19 or more and 1.0 or less, 0.20 or more and 1.0 or less, 0.01 or more and 0.7 or less, 0.05 or more and 0.7 or less, 0.10 or more and 0.7 or less, 0.11 or more and 0.7 or less, 0.12 or more and 0.7 or less, 0.13 or more and 0.7 or less, 0.14 or more and 0.7 or less, 0.15 or more and 0.7 or less, 0.16 or more and 0.7 or less, 0.17 or more and 0.7 or less, 0.18 or more and 0.7 or less, 0.19 or more and 0.7 or less, or 0.20 or more and 0.7 or less.

[0023] The beer-taste fermented alcoholic beverage of the present invention can also set the ratio of the purine concentration (mg / 100 mL) in the beverage to the trehalose concentration (mg / L) in the beverage to a predetermined value from the viewpoint of providing a beer-taste fermented alcoholic beverage with a good balance of taste intensity, refreshness, and aroma and taste while reducing the purine concentration. Specifically, the upper limit value (less than or equal to) of the above ratio in the beverage is less than 0.3, but can be 0.25, 0.20, 0.15, 0.10, 0.09, 0.08, 0.07, 0.06, 0.05, or 0.04. The lower limit value (greater than or equal to) of the above ratio can be arbitrarily set, for example, 0.001, 0.005, 0.010, 0.011, 0.012, 0.013, 0.014, 0.015, 0.016, 0.017, 0.018, 0.019, or 0.020. These lower limit values and upper limit values can be arbitrarily combined respectively, and the range of the above ratio in the beverage of the beer-taste fermented alcoholic beverage of the present invention can be, for example, 0.001 or more and less than 0.3, 0.01 or more and less than 0.3, 0.015 or more and less than 0.3, 0.02 or more and less than 0.3, 0.001 or more and 0.08 or less, 0.01 or more and 0.08 or less, 0.015 or more and 0.08 or less, 0.02 or more and 0.08 or less, 0.001 or more and 0.04 or less, 0.01 or more and 0.04 or less, 0.015 or more and 0.04 or less, or 0.02 or more and 0.04 or less.

[0024] The beer-taste fermented alcoholic beverage of the present invention can also set the ratio of the carbohydrate concentration (g / 100 mL) in the beverage to the trehalose concentration (mg / L) in the beverage to a predetermined value from the viewpoint of providing a beer-taste fermented alcoholic beverage with reduced purine concentration while having good taste intensity, refreshness, and balance of aroma and taste. Specifically, the upper limit value (less than or equal to) of the above ratio in the beverage is less than 0.1, but can be 0.09, 0.08, 0.07, 0.06, 0.05, 0.04, 0.03, 0.02, or 0.014. The lower limit value (greater than or equal to) of the above ratio can be arbitrarily set, for example, 0.001, 0.002, 0.003, 0.004, 0.005, 0.006, or 0.007. These lower limit values and upper limit values can be arbitrarily combined, and the range of the above ratio in the beverage of the beer-taste fermented alcoholic beverage of the present invention can be, for example, 0.001 or more and less than 0.1, 0.002 or more and less than 0.1, 0.003 or more and less than 0.1, 0.007 or more and less than 0.1, 0.001 or more and 0.03 or less, 0.002 or more and 0.03 or less, 0.003 or more and 0.03 or less, 0.007 or more and 0.03 or less, 0.001 or more and 0.014 or less, 0.002 or more and 0.014 or less, 0.003 or more and 0.014 or less, or 0.007 or more and 0.014 or less.

[0025] The beer-taste fermented alcoholic beverage of the present invention is characterized in that, despite having a reduced purine body concentration, it has good taste intensity, refreshment, and balance between aroma and taste. Beer-taste fermented alcoholic beverages (especially beer and sparkling wine) with a reduced purine body concentration have had problems in flavor, such as a decrease in taste richness, due to the reduction of the purine body concentration. The beer-taste fermented alcoholic beverage of the present invention has improved taste intensity, refreshment, and balance between aroma and taste, and can solve the above problems of beer-taste fermented alcoholic beverages with a reduced purine body concentration. Here, "taste intensity" means the degree of beer-like taste. Also, "refreshment" means a flavor impression that evokes a refreshing feeling and has no aftertaste in the oral cavity. Further, "balance between aroma and taste" means a flavor in which each taste element (sweetness, bitterness, sourness, umami, etc.) that constitutes the natural taste of beer is not prominent and is unified in a beer-like manner.

[0026] The beer-taste fermented alcoholic beverage of the present invention has no limitation in its manufacturing procedure as long as the purine body concentration is reduced to a predetermined concentration and it is contained so that the trehalose concentration becomes a predetermined value. For example, it can be manufactured as follows. That is, beer yeast for fermentation is added to wort prepared from brewing raw materials such as malt, hops, adjuncts, and brewing water, and fermentation is carried out. After storing the obtained fermented liquid at a low temperature, the beer-taste fermented alcoholic beverage can be manufactured by removing yeast through a filtration process. The reduction of the purine body concentration in the beer-taste fermented alcoholic beverage can be carried out according to the known methods described later. Also, in order to contain a predetermined concentration of trehalose in the beer-taste fermented alcoholic beverage, as described above, it can be carried out by adding trehalose in the manufacturing process of the beverage or appropriately setting raw materials or manufacturing conditions. In this way, a beer-taste fermented alcoholic beverage with a reduced purine body concentration and a predetermined trehalose concentration can be manufactured.

[0027] Reduction of the purine content in a beer - flavored fermented alcoholic beverage can be carried out according to known methods. Non - limiting examples of methods for reducing the purine content in a beer - flavored fermented alcoholic beverage include methods of reducing the purine content in the beverage by contacting the pre - fermentation liquid or the fermentation liquid with an adsorbent such as activated carbon or zeolite (see JP - A - 2003 - 169658, JP - A - 2004 - 290071, JP - A - 2004 - 290072, JP - A - 2015 - 112090, etc.), and methods of reducing the purine content in the beverage by using raw materials other than malt with low purine content (e.g., soy protein, corn grits) (see JP - A - 2014 - 117204, JP - A - 2014 - 117205, etc.).

[0028] Reduction of the carbohydrate concentration in a beer - flavored fermented alcoholic beverage can be carried out according to known methods. Non - limiting examples of methods for reducing the carbohydrate concentration in a beer - flavored fermented alcoholic beverage include methods of adding glucoamylase during the saccharification process, methods of adding glucoamylase during the fermentation process (see "Enzyme Utilization Technology Series: From Basics and Analysis to Modification, Advanced Functionality, and Industrial Application" (supervised by Shin Komiyama, NTS Co., Ltd., 2010), etc.), methods of reducing carbohydrates by enhancing the assimilability by yeast using liquid sugar rich in carbohydrates assimilable by yeast (see JP - A - 2009 - 131202), and methods of performing wort filtration during the saccharification process (see JP - A - 2012 - 147780).

[0029] In the above manufacturing procedure, the wort can be prepared according to conventional methods. For example, a mixture of brewing raw materials and brewing water is saccharified, filtered to obtain wort, hops are added to the wort, then it is boiled, and the boiled wort is cooled to prepare wort. Also, the wort can be prepared by adding a commercially available enzyme preparation during the saccharification process. For example, a protease preparation can be used for protein decomposition, an α - amylase preparation, a glucoamylase preparation, a pullulanase preparation, etc. can be used for carbohydrate decomposition, and a β - glucanase preparation, a cellulase preparation, etc. can be used for cellulose decomposition, respectively, or a mixed preparation of these can also be used.

[0030] In the production of the beer-taste fermented alcoholic beverage of the present invention, in addition to malt, ungerminated cereals (e.g., ungerminated barley (including those extracted), ungerminated wheat (including those extracted)); rice, corn, sorghum, potato, starch, saccharides (e.g., liquid sugar), fruits (e.g., fruit juice, concentrated fruit juice), coriander or its seeds, spices or their raw materials (e.g., pepper, cinnamon, Japanese pepper), herbs (e.g., chamomile, sage, basil), vegetables (e.g., sweet potato, pumpkin), buckwheat or sesame, saccharide-containing substances (e.g., honey, brown sugar), salt, miso, flowers, tea, coffee, cocoa (tea, coffee and cocoa include their preparations), seafood (e.g., oyster, kelp, wakame, bonito flakes), etc. as auxiliary raw materials; nitrogen sources such as proteolysates and yeast extracts; other cereals (e.g., soybeans) other than the above; spices, pigments, foaming and foam-stabilizing agents, water conditioners, fermentation aids, etc. can be used as brewing raw materials, but the above are examples, and raw materials other than the above can be used in the production of the beer-taste fermented alcoholic beverage of the present invention.

[0031] In the production of the beer-taste fermented alcoholic beverage of the present invention, by using raw materials containing trehalose (e.g., soybeans, honey) as brewing raw materials, trehalose can be contained in the beer-taste fermented alcoholic beverage at a predetermined concentration. When the beer-taste fermented alcoholic beverage of the present invention is beer, although trehalose itself cannot be formulated as a brewing raw material for beer, according to the present invention, trehalose can be contained in beer at a predetermined concentration by selecting brewing raw materials, which is advantageous in that the flavor of beer can be improved.

[0032] The beer-taste fermented alcoholic beverage of the present invention can use at least malt and hops as raw materials other than brewing water, and in some cases, saccharides, rice, corn, starch, etc. can also be used as raw materials. Needless to say, all-malt beer among beer-taste fermented alcoholic beverages can be produced from malt, hops, and water.

[0033] In the beer-taste fermented alcoholic beverage of the present invention, the concentration of ethyl acetate can be, for example, 100 ppm or less, and from the viewpoint of making the taste intensity, refreshness, and balance between aroma and taste better, it is preferably 50 ppm or less, more preferably 40 ppm or less, and still more preferably 30 ppm or less. Also, in the beer-taste fermented alcoholic beverage of the present invention, the concentration of ethyl acetate can be, for example, 1 ppm or more, 2 ppm or more, or 3 ppm or more. The ethyl acetate concentration of the beer-taste fermented alcoholic beverage can be adjusted by known methods (for example, using yeast with low ethyl acetate-producing ability, preparing brewing conditions such as fermentation temperature, etc.).

[0034] The concentration of ethyl acetate in the beer-taste fermented alcoholic beverage of the present invention can be measured by a headspace gas chromatograph with FID described in the BCOJ Beer Analysis Method (2013 Supplement and Revision) "8.22". For example, the concentration of ethyl acetate can be determined by introducing the gas phase part of the beer sample heated in a vial into a gas chromatograph equipped with an FID detector, reading the area of ethyl acetate from the gas chromatogram, and calculating the amount of each component from the ratio to the area of the internal standard substance (n-butanol). In that case, for more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values of several control samples having known concentrations.

[0035] In the beer-taste fermented alcoholic beverage of the present invention, the concentration of malic acid can be, for example, 20 to 120 ppm, preferably 30 to 100 ppm. The malic acid concentration in the beer-taste fermented alcoholic beverage can be measured by capillary electrophoresis described in the BCOJ Beer Analysis Method (2013 Supplement and Revision) "8.24.2".

[0036] In the present invention, the "bitterness value (BU)" refers to a value measured according to the method described in the item of the bitterness value described in the BCOJ beer analysis method (2013 supplementary revision) "8.15". Specifically, after adding an acid to the sample beverage, it is extracted with isooctane, the absorbance (275 nm) of the isooctane layer is measured, and it can be obtained by multiplying such measured value by 50.

[0037] As the bitterness value (BU) of the beverage of the present invention, for example, 2 to 60 can be mentioned. From the viewpoint of obtaining a beer-taste fermented alcoholic beverage with more suitable flavor, for example, it can be 3 to 30, preferably 4 to 25, more preferably 5 to 22, and even more preferably 5.5 to 20.

[0038] In the present invention, the method for adjusting the bitterness value (BU) is not particularly limited, but a method of adjusting the usage amount and / or boiling time of hops and / or hop processed products used in the production of beer-taste fermented alcoholic beverages is preferably mentioned. Generally, when the usage amount and / or boiling time of hops and / or hop processed products are increased, as a result, the concentration of iso-α acids and the like in the produced beer-taste fermented alcoholic beverage becomes high, and thus the BU of the beer-taste fermented alcoholic beverage can be increased. When the usage amount and / or boiling time of hops and / or hop processed products are decreased, as a result, the concentration of iso-α acids and the like in the produced beer-taste fermented alcoholic beverage becomes low, and thus the BU of the beer-taste fermented alcoholic beverage can be decreased. As the above-mentioned hops, for example, raw hops, hop pellets processed into pellet form by pre-crushing, hop pellets with lupulin grains pre-screened during the processing and containing a large amount of lupulin, and hop extracts obtained by extracting bitter substances, essential oils, etc. of lupulin can be used. Further, as hop processed products, for example, low hops, hexahops, tetrahydrohops, isomerized hop extracts (isomerized hop extracts), etc. can be used.

[0039] The beer-taste fermented alcoholic beverage of the present invention can have a pH of 2.0 or higher and 7.0 or lower, preferably 2.3 or higher and 5.0 or lower, more preferably 3.0 or higher and 4.7 or lower, and most preferably 3.5 or higher and 4.5 or lower. The pH of the beer-taste fermented alcoholic beverage of the present invention can be adjusted using a pH adjuster. The pH of the beer-taste fermented alcoholic beverage can be measured using a commercially available pH meter (for example, HORIBA Scientific desktop pH meter, Horiba Advanced Technology Co., Ltd.).

[0040] The beverage provided by the present invention can be subjected to a step of adding carbon dioxide gas in some cases, and further provided as a container-packed beverage through steps such as a filling step and a sterilization step. The sterilization can be performed before or after filling the container. Also, when the pH of the beverage is adjusted to less than 4, the filling step can be directly performed without going through the sterilization step to obtain a container-packed beverage.

[0041] The container used for the beverage according to the present invention may be any container commonly used for filling beverages. Examples include metal cans, barrel containers, plastic bottles (for example, PET bottles, cups), paper containers, bottles, pouch containers, etc. Preferably, they are metal cans, barrel containers, plastic bottles (for example, PET bottles), and bottles.

[0042] According to another aspect of the present invention, there is provided a method for producing a beer-taste fermented alcoholic beverage having a purine concentration of 2.0 mg / 100 mL or less, the method including a step of incorporating trehalose such that the trehalose concentration of the produced beverage becomes 5.0 mg / L or more. According to the production method of the present invention, the flavor of the produced beer-taste fermented alcoholic beverage is improved. Here, "the flavor is improved" or "flavor improvement" of the beer-taste fermented alcoholic beverage means that, in the beer-taste fermented alcoholic beverage, good results are achieved in terms of taste intensity, refreshness, and the balance between aroma and taste, despite the reduction in the purine concentration. The production method of the present invention can be carried out in accordance with the description of the beer-taste fermented alcoholic beverage of the present invention in addition to the above.

[0043] According to another aspect of the present invention, there is provided a method for improving the flavor of a beer-taste fermented alcoholic beverage having a purine concentration of 2.0 mg / 100 mL or less, the method including a step of incorporating trehalose such that the trehalose concentration of the produced beverage becomes 5.0 mg / L or more. According to the flavor improvement method, the flavor of a beer-taste fermented alcoholic beverage with a reduced purine concentration can be improved. The flavor improvement method of the present invention can be carried out in accordance with the description of the beer-taste fermented alcoholic beverage and its production method of the present invention in addition to the above.

Examples

[0044] The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples.

[0045] Measurement of alcohol concentration The alcohol concentration (ethanol concentration) was measured by the method described in the "National Tax Agency Prescribed Analysis Method".

[0046] Measurement of purine body concentration The purine body concentration was measured by a method of detecting using LC-MS / MS (liquid chromatography mass spectrometry) after hydrolysis with perchloric acid (see Journal of Food Hygiene 55(2):110-116(2014)).

[0047] Analysis of carbohydrate concentration The measurement of the carbohydrate concentration based on the nutrition labeling standard was measured by a method of calculating from the mass of the sample beverage excluding the amounts of water, protein, lipid, ash, and dietary fiber according to the method described in the publicly known "Fifth Revised Japanese Food Standard Composition Table Analysis Manual".

[0048] Measurement of trehalose concentration The trehalose concentration was measured by liquid chromatography mass spectrometry (LC-MS / MS) under the following conditions using EXION AC Pump LC and TripleQuad 3500 MS / MS as the analytical instruments.

[0049] <LC analysis conditions> Column: Hypercarb 2.1mm×150mm particle size 3μm (Thermo Scientific) Flow rate: 0.2 mL / min Column temperature: 60°C Mobile phase A: 10 mmol / L ammonium acetate solution (0.1 volume% acetic acid) Mobile phase B: Methanol

[0050]

Table 1

[0051] <Analysis conditions for trehalose> Ionization mode: ESI, positive mode MRM m / z 360.0→163.1

[0052] Example 1: Production and evaluation of beer-taste fermented alcoholic beverage In Example 1, test samples of beer-taste beverages were prepared and evaluation tests for each sample were conducted.

[0053] (1) Method A Preparation of test samples Malted barley was saccharified using an enzyme and filtered to obtain wort. Hops and liquid sugar mainly containing assimilable sugar were added to the obtained wort and boiled at 100 °C. Next, the wort was allowed to stand to separate the coagulated protein (trub), and then cooled to obtain a pre-fermentation liquid. Bottom-fermenting yeast was added to the obtained pre-fermentation liquid, and main fermentation and post-fermentation were carried out to obtain a fermentation liquid. The obtained fermentation liquid was stored at a low temperature to stop fermentation, and filtered to obtain a beer-taste fermented alcoholic beverage (malt usage ratio 53%). Then, while diluting this beer-taste fermented alcoholic beverage, a base beverage (test group 1 shown in Table 3) was prepared by adding brewing ethanol (95%). Each test sample in test groups 2 to 11 shown in Table 3 was prepared by adding either or both of brewing ethanol (95%) and trehalose to this base beverage.

[0054] B Evaluation test The test was conducted by 4 trained panelists. The evaluation criteria for taste intensity, refreshness, and balance of aroma and taste are shown in Table 2. For these evaluation items, based on the evaluation criteria in Table 2, evaluation was carried out with a score in the range of 1.0 (minimum value) to 5.0 (maximum value) in 0.1 increments, and the average value of the scores of the 4 panelists was calculated. Also, the score for each evaluation item in test group 1 was set to 1.50, and after unifying the evaluation criteria among the panelists, test groups 2 to 11 were evaluated. It was judged that there was an improvement effect for samples with a score of 3.0 or higher, and a greater improvement effect for samples with a score of 3.5 or higher.

[0055] [Table 2]

[0056] (2) Results The results were as shown in Table 3. When the trehalose concentration was at a predetermined concentration, good results with a score of 3.0 or higher were obtained for all of taste intensity, refreshness, and balance of aroma and taste.

[0057]

Table 3

Claims

1. A beer - flavored fermented alcoholic beverage with a purine concentration of 2.0 mg / 100 mL or less and a trehalose concentration of 5.0 mg / L or more.

2. The beer - flavored fermented alcoholic beverage according to Claim 1, wherein the malt usage ratio is 25% or more and 100% or less.

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

4. The beer - flavored fermented alcoholic beverage according to Claim 1 or 2, with a purine concentration of 0.5 mg / 100 mL or less.

5. The beer - flavored fermented alcoholic beverage according to Claim 1 or 2, with a trehalose concentration of 40.0 mg / L or less.

6. The beer - flavored fermented alcoholic beverage according to Claim 1 or 2, with an alcohol concentration of 10.0 v / v% or less.

7. The beer - flavored fermented alcoholic beverage according to Claim 1 or 2, wherein the ratio of the alcohol concentration (v / v%) to the trehalose concentration (mg / L) in the beverage is 0.01 or more and less than 2.

5.

8. The beer - flavored fermented alcoholic beverage according to Claim 1 or 2, wherein the ratio of the purine concentration (mg / 100 mL) to the trehalose concentration (mg / L) in the beverage is less than 0.

3.

9. A method for producing a beer - flavored fermented alcoholic beverage with a purine concentration of 2.0 mg / 100 mL or less, the method including a step of adding trehalose so that the trehalose concentration of the produced beverage is 5.0 mg / L or more.

10. A method for improving the flavor of a beer - flavored fermented alcoholic beverage with a purine concentration of 2.0 mg / 100 mL or less, the method including a step of adding trehalose so that the trehalose concentration of the produced beverage is 5.0 mg / L or more.

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