Beer-taste fermented alcoholic beverage and production method therefor

Abstract

To provide a novel beer-taste fermented alcoholic beverage having favorable taste intensity, aftertaste, and balance while reducing purine body concentration.SOLUTION: The present invention provides a beer-taste fermented alcoholic beverage having purine body concentration of 3.5 g / 100 mL or less, wherein the glycine concentration is 5.5 mg / L or more; the alanine concentration is 4.4 mg / L or more; and the total concentration of glycine and alanine is 10 mg / L or more and 180 mg / L or less.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] Beer, a fermented malt beverage, contains purine compounds at a concentration of 4 to 10 mg / 100 mL. When purine compounds are ingested as food, they are broken down into uric acid. In the case of dietary restriction for hyperuricemia, the intake of purine compounds is restricted. However, in addition to restricting foods with higher levels of malt, such as meat, eggs, and liver, fermented malt drinks such as beer are also prohibited. For this reason, fermented malt beverages such as beer may also be subject to dietary restrictions. Therefore, products with reduced purine compounds are desirable.

[0003] To date, there have been several techniques for reducing purine compounds in fermented malt beverages such as beer. The beer wort is enriched in nucleoside phosphorylase and / or nucleosidase. This technique breaks down nucleosides in the wort and reduces the concentration of purine compounds. In addition, in the manufacturing process of fermented malt beverages, a purine conversion technique is known (Patent Document 1). After the saccharification process, a process is carried out in which purine compounds are adsorbed and removed using an adsorbent that selectively adsorbs purine compounds. In the process before the addition of hops, the temperature range is 25°C or higher and lower than the temperature used in the saccharification process. A technology to reduce the concentration of purine compounds in fermented malt beverages by carrying out the above steps (Patent Document 2) is also known. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] WO96 / 25483 [Patent Document 2] Japanese Patent Application Laid-Open No. 2004-290071 [Summary of the Invention] [Problems to be Solved by the Invention]

[0005] The present invention aims to provide a novel beer-taste fermented alcoholic beverage with a reduced purine content while having good taste intensity, aftertaste, and balance. [Means for Solving the Problems]

[0006] The present inventors have found that in a beer-taste fermented alcoholic beverage with a reduced purine content, by adjusting the glycine concentration, alanine concentration, and their total concentration to predetermined values, it is possible to obtain a beverage with a reduced purine content while having good taste intensity, aftertaste, and balance. The present invention is based on this finding.

[0007] According to the present invention, the following inventions are provided. [1] A beer-taste fermented alcoholic beverage having a purine content of 3.5 mg / 100 mL or less, wherein the glycine concentration is 5.5 mg / L or more, the alanine concentration is 4.4 mg / L or more, and the total concentration of glycine and alanine is 10 mg / L or more and 180 mg / L or less. [2] The beer-taste fermented alcoholic beverage according to [1] above, wherein the total concentration of glycine and alanine is 20 mg / L or more and 130 mg / L or less. [3] The total concentration of glycine and alanine is 20 mg / L or more and 35 mg / L or less. The beer-taste fermented alcoholic beverage according to the above [1] or [2]. [4] The beer-taste fermented alcoholic beverage according to any one of the above [1] to [3], wherein the purine body concentration is 0.5 mg / 100 mL or less. [5] The beer-taste fermented alcoholic beverage according to any one of the above [1] to [4], wherein the malt usage ratio is 25% by mass or more. [6] The beer-taste fermented alcoholic beverage according to any one of the above [1] to [5], wherein the alcohol concentration is 10.0 v / v% or less. [7] A method for producing a beer-taste fermented alcoholic beverage having a purine body concentration of 3.5 mg / 100 mL or less, comprising a step of adding glycine and alanine so that the glycine concentration of the produced beverage is 5.5 mg / L or more, the alanine concentration of the produced beverage is 4.4 mg / L or more, and the total concentration of glycine and alanine in the produced beverage is 10 mg / L or more and 180 mg / L or less. [8] A method for improving the flavor of a beer-taste fermented alcoholic beverage having a purine body concentration of 3.5 mg / 100 mL or less, comprising a step of adding glycine and alanine so that the glycine concentration of the produced beverage is 5.5 mg / L or more, the alanine concentration of the produced beverage is 4.4 mg / L or more, and the total concentration of glycine and alanine in the produced beverage is 10 mg / L or more and 180 mg / L or less.

[0008] According to the present invention, in a beer-taste fermented alcoholic beverage with a reduced purine body concentration, the glycine concentration, alanine concentration, and their total concentration are set to predetermined values. It is a beer that has a good balance of flavor intensity, aftertaste, and reduced purine concentration. Therefore, the present invention can provide an isotonic fermented alcoholic beverage that satisfies the health consciousness of consumers. This has the advantage of being able to meet a variety of needs, such as customer preferences. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

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

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

[0011] The beer-flavored fermented alcoholic beverage of the present invention is made from malt and / or ungerminated wheat. It can be at least a part of the raw material, and preferably, it can be at least a part of the raw material derived from wheat. At least malt (e.g., wheat malt, barley malt) may be used. When a beer-flavored fermented alcoholic beverage uses malt as at least a part of an ingredient Regardless of the malt ratio, the fullness of flavor can be achieved. The ratio can be, for example, 20% or less, 20% or more, less than 25%, 25% or more, 30% or less, 30% or more, 40% or less, 40% or more, less than 50%, 50% or more, 55% or less, 55% or more, 6 0% or less, 60% or more, 65% or less, 65% or more, 70% or less, 70% or more, 75% or less , 75% or more, 80% or less, 80% or more, 85% or less, 85% or more, 90% or less, 90% or more, 95% or less, 95% or more, or 100%, and these upper and lower limits can be arbitrarily combined. In this specification, the "malt usage ratio" refers to the ratio of the mass of malt to the mass of all raw materials excluding hops and brewing water. Note that when the beer - flavored fermented alcoholic beverage of the present invention uses malt as at least a part of the raw materials, it is called a beer - flavored fermented malt alcoholic beverage. Also, in the present invention, beer refers to 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 thereto and then fermenting, and satisfying 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, boiled - down, or concentrated fruit juices) and certain flavoring agents does not exceed 5 / 100 of the weight of the malt (including those not used). This can be defined as such (refer to the Liquor Tax Law (Law No. 6 of 1953) with an enforcement date of April 1, 2018, as amended by the "Act to Partially Amend the Income Tax Law, etc." (Law No. 4 of 2017)). The beer - flavored fermented alcoholic beverage of the present invention can arbitrarily set the alcohol concentration

[0012] ​​​​​​​​​​is possible, but the lower limit value (greater than or equal to) of the alcohol concentration is, for example, 1.0 v / v% , 1.5 v / v%, 2.0 v / v%, 2.5 v / v% or 3.0 v / v% is possible, and the upper limit value (less than or equal to) is, for example, 11.0 v / v%, 10.5 v / v %, 10.0 v / v%, 9.5 v / v%, 9.0 v / v%, 8.5 v / v%, 8.0 v / v%, 7.5 v / v%, 7.0 v / v%, 6.5 v / v% or 6.0 v / v% is possible. These lower limit and upper limit values can be arbitrarily combined, and the alcohol concentration of the beer - flavored fermented alcoholic beverage of the present invention can be, for example, 1.0 - 10. 0 v / v%, preferably 3.0 - 6.0 v / v%.

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

[0014] The beer - flavored fermented alcoholic beverage of the present invention has a reduced purine concentration. Specifically , the upper limit value (less than or equal to) of the purine concentration of the beer - flavored fermented alcoholic beverage of the present invention is 3.5 mg / 100 mL, 3.4 mg / 100 mL, 3.3 mg / 100 mL, 3.2 mg / 100 mL, 3.1 mg / 100 mL, 3.0 mg / 100 m L, 2.9 mg / 100 mL, 2.8 mg / 100 mL, 2.7 mg / 100 mL, 2. 6 mg / 100 mL, 2.5 mg / 100 mL, 2.4 mg / 100 mL, 2.3 mg / 100 mL, 2.2 mg / 100 mL, 2.1 mg / 100 mL, 2.0 mg / 100 m L, 1.9 mg / 100 mL, 1.8 mg / 100 mL, 1.7 mg / 100 mL, 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 m L, 0.9 mg / 100 mL, 0.8 mg / 100 mL, 0.7 mg / 100 mL, 0. 6 mg / 100 mL, 0.5 mg / 100 mL, 0.4 mg / 100 mL, 0.3 mg / 100 mL or 0.2 mg / 100 mL. Beverages with a purine body concentration of less than 0 .5 mg / 100 mL correspond to "purine body zero beverages".

[0015] The measurement of the purine body can be carried out by a known method. For example, after hydrolysis with perchloric acid, it can be detected using LC-MS / MS (liquid chromatography-mass spectrometry) ([["Guidance on the Microanalysis of Purine Bodies in Alcoholic Beverages"], General Incorporated Foundation Japan Food Analysis Center, URL: http: / / www.jfrl.or.jp / item / nutrition / post-31.html). In this specification, the "purine body concentration" refers to the total amount of four purine bases, namely adenine, xanthine, guanine, and hypoxanthine. Refer to). http: / / www.jfrl.or.jp / item / nutrition / post-31.html). The beer-taste fermented alcoholic beverage of the present invention may have a reduced carbohydrate concentration. Specifically, the upper limit value (less than or equal to the following) of the carbohydrate concentration of the beer-taste fermented alcoholic beverage of the present invention is 2.5 g / 100 mL, 2.4 g / 100 mL, 2.3 g / 100 mL, 2 Refer to). Refer to).

[0016] The beer-taste fermented alcoholic beverage of the present invention may have a reduced carbohydrate concentration. Specifically, the upper limit value (less than or equal to the following) of the carbohydrate concentration of the beer-taste fermented alcoholic beverage of the present invention is 2.5 g / 100 mL, 2.4 g / 100 mL, 2.3 g / 100 mL, 2 Refer to). Refer to). .2 g / 100 mL, 2.1 g / 100 mL, 2.0 g / 100 mL, 1.9 g / 100 mL, 1.8 g / 100 mL, 1.7 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 / 10 0 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 can be used. Note that beverages with a sugar concentration of less than 0.5 g / 100 mL correspond to "sugar-free beverages".

[0017] The sugar concentration can be measured by a known method, and can be calculated from the mass of the sample to be measured, excluding the amounts of water , protein, lipid, ash and dietary fiber (refer to the Nutritional Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 9 of December 16, 2021, partial amendment)). It can be carried out according to the method.

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

[0019] The beer - flavored fermented alcoholic beverage of the present invention is characterized in that the alanine concentration is at a predetermined value. Specifically, the lower limit value (greater than or equal to) of the alanine concentration is 4.4 mg / L and can be 4.5 mg / L, 4.6 mg / L, 4.7 mg / L, 4.8 mg / L, 4.9 m g / L, 5.0 mg / L, 5.1 mg / L, 5.2 mg / L, 5.3 mg / L, 5.4 m g / L, 5.5 mg / L, 5.6 mg / L, 5.7 mg / L, 5.8 mg / L, 5.9 m g / L, 6.0 mg / L, 6.1 mg / L, 6.2 mg / L, 6.3 mg / L, 6.4 m g / L, 6.5 mg / L, 6.6 mg / L, 6.7 mg / L, 6.8 mg / L, 6.9 m g / L, 7.0 mg / L, 7.1 mg / L, 7.2 mg / L, 7.3 mg / L, 7.4 m g / L, 7.5 mg / L, 7.6 mg / L, 7.7 mg / L, 7.8 mg / L, 7.9 m g / L, 8.0 mg / L or more, 8.1 mg / L or more, 8.2 mg / L or more, 8.3 mg / L or more, 8.4 mg / L or more, 8.5 mg / L, 8.6 mg / L or more, 8.7 mg / L or more, 8.8 mg / L or more, 8.9 mg / L or more, 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, 10.0 mg / L, 10.5 mg / L, 11.0 mg / L, 11.5 mg / L, 12.0 mg / L, 12.5 mg / L, 13.0 mg / L, 13.5 mg / L, 14.0 mg / L, 14.5 mg / L, 15.0 mg / L 、15.5 mg / L, 16.0 mg / L, 16.5 mg / L, 17.0 mg / L, 17. 5 mg / L, 18.0 mg / L, 18.5 mg / L, 19.0 mg / L, 19.5 mg / L or 20.0 mg / L can also be used. Further, in the beer-taste fermented alcoholic beverage of the present invention, the upper limit value (less than or equal to) of the alanine concentration is, for example, 60.0 mg / L, 55.0 mg / L, 50.0 mg / L, 45.0 mg / L or 40.0 mg / L. These lower limit values and upper limit values can be arbitrarily combined with each other .

[0020] The beer-taste fermented alcoholic beverage of the present invention is characterized in that the total concentration of glycine and alanine is at a predetermined value. Specifically, the lower limit value (greater than or equal to) of the total concentration of glycine and alanine is 10 mg / L, 11 mg / L, 12 mg / L, 13 m g / L, 14 mg / L, 15 mg / L, 16 mg / L, 17 mg / L, 18 mg / L, 1 9 mg / L, 20 mg / L, 21 mg / L, 22 mg / L, 23 mg / L, 24 mg / L , 25 mg / L, 26 mg / L, 27 mg / L, 28 mg / L, 29 mg / L or 30 mg / L can also be used. The upper limit value (hereinafter or less than) of the total concentration of glycine and alanine is 180 mg / L, and can be 175 mg / L, 170 mg / L, 165 mg / L , 160 mg / L, 155 mg / L, 150 mg / L, 145 mg / L, 140 mg / L , 135 mg / L or 130 mg / L. These lower limit values and upper limit values can be arbitrarily combined respectively. For example, it can be 10 - 180 mg / L, preferably 20 - 130 mg / L or less. Note that the total concentration of glycine and alanine is the concentration calculated by adding their respective concentrations.

[0021] In the production of the beer - flavored fermented alcoholic beverage of the present invention, when glycine and alanine are added, they may be any suitable ones for food production, and their forms may also be any forms that can be easily dissolved in an aqueous solvent, such as liquid, powder, solid, or a combination thereof, etc. Any form is acceptable.

[0022] In the beer - flavored fermented alcoholic beverage of the present invention, the glycine concentration and alanine concentration can be measured by high - performance liquid chromatography, or after separating amino acids with a cation - exchange resin, adding a ninhydrin reaction solution and reacting at 135°C, and quantifying with a UV - VIS detector. For example, it can also be carried out using a commercially available amino acid analyzer according to the method described in the following examples. ​

[0023] The beer-taste fermented alcoholic beverage of the present invention is characterized in that, although the purine body concentration is reduced, the taste intensity, the aftertaste of the taste, and the balance are good. Low-purine body beer-taste fermented alcoholic beverages (particularly, low-purine body beer and sparkling wine) have problems such as a low perceived taste intensity and insufficient aftertaste and poor balance due to the particularity of the method of adjusting to a low-purine body. The beer-taste fermented alcoholic beverage of the present invention has been improved to a good state in terms of taste intensity, aftertaste of the taste, and balance, and can solve the above problems of low-purine body beer-taste fermented alcoholic beverages. Here, the "taste intensity" means the degree of a beer-like taste. Also, the "aftertaste of the taste" means the degree of the aftertaste of the taste that persists after swallowing. Also, the "balance" means that each taste element (sweetness, bitterness, sourness, umami, etc.) that constitutes the natural taste of beer does not stand out and has a beer-like and well-integrated flavor. As long as the beer-taste fermented alcoholic beverage of the present invention has a purine body concentration reduced within a predetermined range and contains glycine concentration, alanine concentration, and their total concentration at predetermined values, there is no limitation on its manufacturing procedure, and for example, it can be manufactured as follows. That is, fermentation yeast is added to wort prepared from brewing raw materials such as malt, hops, adjuncts, and brewing water for fermentation, and fermentation is carried out. After the obtained fermentation broth is stored at a low temperature, the yeast is removed by a filtration step to produce a beer-taste fermented alcoholic beverage. The reduction of the purine body content in the beverage can be carried out according to the known methods described later.

[0024] The beer-taste fermented alcoholic beverage of the present invention has a purine body concentration reduced within a predetermined range and contains glycine concentration, alanine concentration, and their total concentration at predetermined values. As long as it is made to have, there is no limitation on its manufacturing procedure, and for example, it can be manufactured as follows. That is, fermentation yeast is added to wort prepared from brewing raw materials such as malt, hops, adjuncts, and brewing water for fermentation, and fermentation is carried out. After the obtained fermentation broth is stored at a low temperature, the yeast is removed by a filtration step to produce a beer-taste fermented alcoholic beverage. The reduction of the purine body content in the beverage can be carried out according to the known methods described later. ​​​​​​​​​​In the beer-taste fermented alcoholic beverage obtained by the above method, glycine and alanine are added so that the glycine concentration, alanine concentration, and their total concentration reach predetermined values, and the beer-taste fermented alcoholic beverage of the present invention can be obtained. The blending of glycine and alanine into the beer-taste fermented alcoholic beverage can be carried out by adding them to the fermented liquid after fermentation. In this way, a beer-taste fermented alcoholic beverage with a reduced purine body concentration and containing glycine and alanine can be produced. The reduction of the purine body content in the beer-taste fermented alcoholic beverage can be carried out according to known methods. Non-limiting examples of methods for reducing the purine body concentration in the beer-taste fermented alcoholic beverage include contacting the pre-fermentation liquid or fermented liquid with an adsorbent such as activated carbon or zeolite to reduce the purine body content in the beverage (see JP-A-2003-169658, JP-A-2004-290071, JP-A-2004-290072, JP-A-2015-112090, etc.), and using raw materials other than malt with less purine body input (for example, soybean protein, corn grits) to reduce the purine body content in the beverage (see JP-A-2014-117204, JP-A-2014-117205, etc.). The reduction of the saccharide content in the beer-taste fermented alcoholic beverage can be carried out according to known methods. Non-limiting examples of methods for reducing the saccharide concentration in the beer-taste fermented alcoholic beverage include adding glucoamylase during the saccharification process and adding gluco during the fermentation process.

[0025] The reduction of the purine body content in the beer-taste fermented alcoholic beverage can be carried out according to known methods. Non-limiting examples of methods for reducing the purine body concentration in the beer-taste fermented alcoholic beverage include contacting the pre-fermentation liquid or fermented liquid with an adsorbent such as activated carbon or zeolite to reduce the purine body content in the beverage (see JP-A-2003-169658, JP-A-2004-290071, JP-A-2004-290072, JP-A-2015-112090, etc.), and using raw materials other than malt with less purine body input (for example, soybean protein, corn grits) to reduce the purine body content in the beverage (see JP-A-2014-117204, JP-A-2014-117205, etc.). are mentioned. in the beverage (see JP-A-2014-117204, JP-A-2014-117205, etc.). The reduction of the saccharide content in the beer-taste fermented alcoholic beverage can be carried out according to known methods. Non-limiting examples of methods for reducing the saccharide concentration in the beer-taste fermented alcoholic beverage include adding glucoamylase during the saccharification process and adding gluco during the fermentation process.

[0026] The reduction of the saccharide content in the beer-taste fermented alcoholic beverage can be carried out according to known methods. Non-limiting examples of methods for reducing the saccharide concentration in the beer-taste fermented alcoholic beverage include adding glucoamylase during the saccharification process and adding gluco during the fermentation process. Method of adding amylase (refer to "Enzyme Utilization Technology Series: From Basic Analysis to Modification, Advanced Functionalization, and Industrial Application" (supervised by Shin Komiyama, NTT Science and Technology Corporation, 2010), etc.), using liquid sugar rich in sugars assimilable by yeast to enhance the assimilability by yeast to reduce sugars (refer to Japanese Patent Application Laid-Open No. 2009-131202), and a method of performing wort filtration during the saccharification process (refer to Japanese Patent Application Laid-Open No. 2012-147780). Refer to, etc.) can be mentioned. In the above manufacturing procedure, the wort can be prepared according to a conventional method. For example, a mixture of brewing raw materials and brewing water is saccharified, filtered to obtain wort, hops are added to the wort, and then 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 for protein decomposition, an α-amylase preparation, a glucoamylase preparation a pullulanase preparation, etc. for carbohydrate decomposition, a β-glucanase preparation, a cellulase preparation

[0027] etc. for cellulose decomposition can be used respectively, or a mixed preparation thereof can also be used. In the production of the beer-taste fermented alcoholic beverage of the present invention, in addition to malt, ungerminated cereals ( for example, ungerminated barley (including those extracted), ungerminated wheat (including those extracted )); rice, corn, sorghum, potato, starch, sugars (for example, liquid sugar), fruits (for example, fruit juice, concentrated fruit juice), coriander or its seeds, spices or their raw materials (for example pepper, cinnamon, Japanese pepper), herbs (for example, chamomile, sage, basil ), vegetables (for example, sweet potato, pumpkin), buckwheat or sesame, sugar-containing substances (for example, honey ) can be used.

[0028] In the production of the beer-taste fermented alcoholic beverage of the present invention, in addition to malt, ungerminated cereals ( for example, ungerminated barley (including those extracted), ungerminated wheat (including those extracted )); rice, corn, sorghum, potato, starch, sugars (for example, liquid sugar), fruits (for example, fruit juice, concentrated fruit juice), coriander or its seeds, spices or their raw materials (for example pepper, cinnamon, Japanese pepper), herbs (for example, chamomile, sage, basil ), vegetables (for example, sweet potato, pumpkin), buckwheat or sesame, sugar-containing substances (for example, honey Tsuts, brown sugar), salt, miso, flowers, tea, coffee, cocoa (tea, coffee and cocoa include their preparations), seafood (e.g., oysters, kelp, wakame, bonito flakes), etc. as secondary raw materials; tan protein hydrolysates, yeast extracts, etc. as nitrogen sources; spices, pigments, foaming and foam-stabilizing agents, water conditioners, fermentation aids, etc. can be used as brewing raw materials. The beer taste fermented alcoholic beverage of the present invention can use at least malt and hop as raw materials other than brewing water, and in some cases, sugars, rice, corn, starch, etc. can also be used as raw materials if necessary. Needless to say, all-malt beer among beer taste fermented alcoholic beverages can be produced from malt, hop, and water.

[0029] The beer taste fermented alcoholic beverage of the present invention can also adjust the glycine concentration, alanine concentration, and their total concentration by adjusting the malt usage ratio, using raw materials such as fruits with a high glycine and / or alanine content, etc. Except for these procedures, as described above, while implementing a method for reducing the purine body concentration in the beverage within a predetermined range, it can be produced according to the production method of a normal beer taste fermented alcoholic beverage.

[0030] 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, aftertaste, and balance better, it is preferably 50 ppm or less, more preferably 40 ppm or less, and even more preferably 30 ppm or less. Also, in the beer taste fermented al coholic beverage of the present invention, the concentration of ethyl acetate can be, for example, 1 ppm or more, 2 ppm or more, or It can be 3 ppm or more. The ethyl acetate concentration in 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.).

[0031] The concentration of ethyl acetate in the beer-taste fermented alcoholic beverage of the present invention is determined by the FID-equipped headspace gas chromatography described in the BCOJ Beer Analysis Method (2013 Supplement and Revision) "8.22". For example, the concentration of ethyl acetate can be measured by introducing the gas phase part of the heated beer sample 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). At that time, for more accurate concentration measurement, it is desirable to use a calibration curve prepared based on the measured values of several control samples having known concentrations.

[0032] In the beer-taste fermented alcoholic beverage of the present invention, the concentration of malic acid can be, for example, 2 0 to 120 ppm, preferably 30 to 100 ppm. The malic acid concentration in the beer-taste fermented alcoholic beverage can be measured by, for example, the capillary electrophoresis method described in the BCOJ Beer Analysis Method (2013 Supplement and Revision) "8.24.2".

[0033] In the present invention, "bitterness value (BU)" refers to the value measured according to the bitterness value method described in the BCOJ Beer Analysis Method (2013 Supplement and Revision) "8.15". Specifically, after adding an acid to the sample beverage, it is extracted with isooctane, and the absorbance of the isooctane layer ​​​​​​​​​​​​It can be measured at (275 nm) and obtained by multiplying such a measured value by 50.

[0034] Examples of the bitterness value (BU) of the beverage of the present invention include, for example, 2 to 60, and from the viewpoint of obtaining a beer-taste fermented alcoholic beverage with more suitable flavor, for example, 3 to 30, preferably 4 to 25, more preferably 5 to 22, and even more preferably 5.5 to 20.

[0035] In the present invention, the method for adjusting the bitterness value (BU) is not particularly limited, but preferably includes adjusting the usage amount of hops and / or hop processed products used in the production of beer-taste fermented alcoholic beverages and / or the boiling time. Generally, when increasing the usage amount of hops and / or hop processed products and / or the boiling time, the concentration of iso-α acids and the like in the produced beer-taste fermented alcoholic beverage increases, and as a result, the BU of the beer-taste fermented alcoholic beverage can be increased. When decreasing the usage amount of hops and / or hop processed products and / or the boiling time, the concentration of iso-α acids and the like in the produced beer-taste fermented alcoholic beverage decreases, and as a result, the BU of the beer-taste fermented alcoholic beverage can be decreased. Examples of the above-mentioned hops include, for example, raw hops, hop pellets pre-ground and processed into pellet form, hop pellets in which lupulin grains are pre-screened during the processing and contain a large amount of lupulin, and hop extracts obtained by extracting bitter substances, essential oils, etc. of lupulin. Further, examples of hop processed products include, for example, low hops, hexahops, tetra hops, isomerized hop extract (isomerized hop extract), etc.

[0036] ​​​​​​​​​​​​​​The beer-taste fermented alcoholic beverage of the present invention has 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 (e.g., HORIBA Scienti fic desktop pH meter, Horiba Advanced Technology Co., Ltd.).

[0037] The beverage provided by the present invention may be subjected to a step of adding carbon dioxide gas in some cases, and further can be provided as a container-packed beverage through steps such as a filling step and a sterilization step. The sterilization may 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 performed as it is without going through the sterilization step to obtain a container-packed beverage.

[0038] The container used for the beverage according to the present invention may be any container commonly used for filling beverages, for example, metal cans, barrel containers, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouch containers, etc., but preferably metal cans, barrel containers, plastic bottles (e.g., PET bottles), and bottles.

[0039] 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 3.5 mg / 100 mL or less, wherein the glycine concentration of the produced beverage is 5.5 mg / L or higher, the alanine concentration of the produced beverage is 4.4 mg / L or higher, and , a step of adding glycine and alanine so that the total concentration of glycine and alanine in the produced beverage is 10 mg / L or more and 180 mg / L or less is included, and a production method is provided. 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, although the purine concentration is low reduced, good results are achieved in terms of taste intensity, aftertaste and balance. The production method of the present invention can be carried out according to the description of the beer-taste fermented alcoholic beverage of the present invention in addition to the above.

[0040] According to another aspect of the present invention, a method for improving the flavor of a beer-taste fermented alcoholic beverage having a purine concentration of 3.5 mg / 100 mL or less, wherein the glycine concentration of the produced beverage is 5 .5 mg / L or more, the alanine concentration of the produced beverage is 4.4 mg / L or more, and a step of adding glycine and alanine so that the total concentration of glycine and alanine in the produced beverage is 10 mg / L or more and 180 m g / L or less is included, and a flavor improvement method is provided. 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 according to the description of the beer-taste fermented alcoholic beverage and its production method of the present invention in addition to the above.

Examples

[0041] The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples. ​​It is not.

[0042] Measurement of alcohol concentration The alcohol concentration (ethanol concentration) was measured by the method described in the "National Tax Agency Prescribed Analytical Method". It was measured.

[0043] Measurement of purine concentration The purine body concentration was measured as follows. That is, after hydrolysis with perchloric acid, it was detected using LC-MS / MS (Liquid Chromatography Mass Spectrometry) (refer to "Guidance on Trace Analysis of Purine Bodies in Liquors", General Incorporated Foundation Japan Food Analysis Center, URL: http: / / www.jfrl.or.jp / item / nutrition / post-31.html). C-MS / MS (Liquid Chromatography Mass Spectrometry) detection method ("Guidance on Trace Analysis of Purine Bodies in Liquors", General Incorporated Foundation Japan Food Analysis Center, URL: http: / / w ww.jfrl.or.jp / item / nutrition / post-31.html). It was measured according to the method described in the "Guidance on Trace Analysis of Purine Bodies in Liquors", General Incorporated Foundation Japan Food Analysis Center, URL: http: / / www.jfrl.or.jp / item / nutrition / post-31.html).

[0044] Analysis of carbohydrate concentration The measurement of the carbohydrate concentration based on the nutrition labeling standard was carried out according to the method described in the publicly known "Analysis Manual of the Fifth Revised Japanese Food Standard Composition Table". That is, it 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. The measurement of the carbohydrate concentration based on the nutrition labeling standard was carried out according to the method described in the publicly known "Analysis Manual of the Fifth Revised Japanese Food Standard Composition Table". That is, it 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. It 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.

[0045] Measurement of amino acid concentration The amino acid concentration was measured as follows. That is, the filtrate obtained by filtering various samples through a 0.45 μm filter was used as the sample solution for amino acid analysis. For this sample, amino acid analysis was performed using a high-speed amino acid analyzer LA8080 (Hitachi High-Technologies Corporation). The glycine concentration and alanine concentration were calculated from the calibration curve prepared with standards. The total concentration of glycine and alanine was calculated by adding their respective concentrations. The filtrate obtained by filtering various samples through a 0.45 μm filter was used as the sample solution for amino acid analysis. For this sample, amino acid analysis was performed using a high-speed amino acid analyzer LA8080 (Hitachi High-Technologies Corporation). The glycine concentration and alanine concentration were calculated from the calibration curve prepared with standards. The total concentration of glycine and alanine was calculated by adding their respective concentrations. Amino acid analysis was performed using a high-speed amino acid analyzer LA8080 (Hitachi High-Technologies Corporation). The glycine concentration and alanine concentration were calculated from the calibration curve prepared with standards. The total concentration of glycine and alanine was calculated by adding their respective concentrations. The glycine concentration and alanine concentration were calculated from the calibration curve prepared with standards. The total concentration of glycine and alanine was calculated by adding their respective concentrations. The glycine concentration and alanine concentration were calculated from the calibration curve prepared with standards. The total concentration of glycine and alanine was calculated by adding their respective concentrations. The total concentration of glycine and alanine was calculated by adding their respective concentrations.

[0046] Example 1: Preparation and evaluation of beer - flavored beverage In Example 1, tasting samples of beer - flavored beverages were prepared, and evaluation tests for each sample were conducted. And.

[0047] (1) Method A. Preparation of test samples Malted barley was saccharified using an enzyme and then filtered to obtain wort. Hops and liquid sugar mainly containing assimilable sugar were added to the obtained wort, and it was boiled at 100 °C. Then, the wort was allowed to stand to separate the coagulated protein (trub), and then cooled to obtain 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 broth. The obtained fermentation broth was stored at a low temperature to stop fermentation, and then filtered to obtain a beer - flavored fermented alcohol beverage (malt usage ratio 53%). Then, this beer - flavored fermented alcohol beverage was diluted, and brewing ethanol (95%), glycine, and alanine were added to prepare a base beverage (Test Group 1 shown in Table 1). Brewing ethanol (95%), glycine, and alanine were added to this base beverage to prepare each test sample of Test Groups 2 - 18 shown in Table 1.

[0048] B. Evaluation test The test was conducted by 4 trained panelists. The evaluation criteria for taste intensity, taste aftertaste, and balance are shown in Table 1. Note that the score for each evaluation item in Test Group 1 was set to 1.50, and Test Groups 2 - 18 were evaluated based on the sensory evaluation of Test Group 1. And. And.

[0049]

Table 1

[0050] (2) Results The results were as shown in Table 2. When the respective concentrations of glycine and alanine and the total concentration of both were at predetermined values, good results with a score of 3.0 or higher were obtained for all of taste, aftertaste, and balance.

[0051]

Table 2

Claims

1. A beer-flavored fermented alcoholic beverage with a purine concentration of 3.5 mg / 100 mL or less And, The glycine concentration is 5.5 mg / L or more; The alanine concentration is 4.4 mg / L or more, and The total concentration of glycine and alanine is 10 mg / L or more and 180 mg / L or less. A cool-tasting fermented alcoholic beverage.

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

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

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

4. The method according to any one of claims 1 to 3, wherein the purine concentration is 0.5 mg / 100 mL or less. A fermented alcoholic beverage with a beer flavor.

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

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

7. A beer-flavored fermented alcoholic beverage with a purine concentration of 3.5 mg / 100 mL or less The method of the present invention is characterized in that the glycine concentration of the produced beverage is 5.5 mg / L or more, The alanine concentration of the produced beverage is 4.4 mg / L or more, and the glycerin concentration of the produced beverage is 4.4 mg / L or more. The total concentration of glycerin, glycerol and alanine is 10 mg / L or more and 180 mg / L or less. The method includes the step of incorporating amine and alanine.

8. A beer-flavored fermented alcoholic beverage with a purine concentration of 3.5 mg / 100 mL or less The flavor improving method of claim 1, wherein the produced beverage has a glycine concentration of 5.5 mg / L or more; The alanine concentration of the produced beverage is 4.4 mg / L or more, and the grade of the produced beverage is The total concentration of lysine and alanine was adjusted to 10 mg / L or more and 180 mg / L or less. A method for improving flavor comprising the step of including lysine and alanine.

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