Beer taste beverage with low bitter taste

Abstract

To provide a beer taste beverage using no hop which is intended to reduce sickly unpleasant sweetness.SOLUTION: A beer taste beverage includes no hop as a raw material. A total content of free carboxymethyllysin (CML), free carboxyethyllysin (CEL), and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) in the beverage is 200 ppb or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a low-bitter beer-taste beverage.

Background Art

[0002] In recent years, against the backdrop of changing taste trends, the number of consumers who avoid bitterness, especially among young people, has been increasing. In the process of developing products that meet the needs of such consumers, beer-taste beverages with reduced bitterness by not using hops have been under consideration.

[0003] On the other hand, among the products obtained by the Maillard reaction, peptides having a molecular weight of 1000 to 5000 Da have been reported to contribute to the enhancement of kokumi (Non-Patent Document 1), but the specific contributing components have not been clarified, and the effect on the flavor balance in beers is not known.

Prior Art Documents

Non-Patent Documents

[0004]

Non-Patent Document 1

Summary of the Invention

[0005] The present inventors have found that in a beer-taste beverage without using hops, flavors derived from raw materials other than hops, which are hardly felt in a beer-taste beverage using ordinary hops, become prominent, and in particular, a sticky sweetness becomes prominent.

[0006] The present inventors have studied the above problems and found that a part of the Maillard reaction products (MRP) generated in the heating / aging process can reduce the sticky and unpleasant sweetness in a beer-taste beverage without using hops within a specific concentration range. The present invention is based on this finding.

[0007] Accordingly, the present invention provides a non - hop - using beer - flavored beverage with reduced sticky and unpleasant sweetness.

[0008] That is, the present invention provides the following inventions. (1) A beer - flavored beverage not containing hop as a raw material, wherein the total content of free carboxymethyl lysine (CML), free carboxyethyl lysine (CEL), and free methylglyoxal - derived hydroimidazolone - 1 (MG - H1) in the beverage is 200 ppb or more. (2) The beer - flavored beverage according to (1) above, wherein the total content of free CML, free CEL, and free MG - H1 in the beverage is 400 ppb or more. (3) The total content of bound CML, bound CEL, and bound MG - H1 in the beverage is 25 ppb or more, and the bound CML, bound CEL, and bound MG - H1 are those contained in a peptide fraction having a molecular weight of 400 to 3,000 Da. The beer - flavored beverage according to (1) or (2) above. (4) The beer - flavored beverage according to (3) above, wherein the total content of bound CML, bound CEL, and bound MG - H1 in the beverage is 50 ppb or more. (5) The beer - flavored beverage according to any one of (1) to (4) above, having a bitterness value of less than 10. (6) The beer - flavored beverage according to any one of (1) to (5) above, not containing malt as a raw material. (7) The beer - flavored beverage according to any one of (1) to (6) above, having an alcohol (ethanol) concentration of 1 to 10 v / v%. (8) A method for producing a non - hop - using beer - flavored beverage, comprising a step of adjusting the total content of free CML, free CEL, and free MG - H1 in the beer - flavored beverage to 200 ppb or more. (9) Further comprising a step of adjusting the total content of bound CML, bound CEL, and bound MG - H1 in the beverage to 25 ppb or more, The method according to (8) above, wherein the conjugated CML, conjugated CEL, and conjugated MG-H1 are contained in a peptide fraction having a molecular weight of 400 to 3,000 Da. (10) The method according to (8) or (9) above, wherein the bitterness value of the beer-like beverage is less than 10. (11) A method for reducing the sticky and unpleasant sweetness in a beer-like beverage that does not contain hops in the raw materials, the method comprising a step of adjusting the total content of free CML, free CEL, and free MG-H1 in the beer-like beverage to 200 ppb or more. (12) A method for enhancing the body in a beer-like beverage that does not contain hops in the raw materials, the method comprising a step of adjusting the total content of free CML, free CEL, and free MG-H1 in the beer-like beverage to 200 ppb or more. (13) Further comprising a step of adjusting the total content of conjugated CML, conjugated CEL, and conjugated MG-H1 in the beverage to 25 ppb or more, The method according to (11) or (12) above, wherein the conjugated CML, conjugated CEL, and conjugated MG-H1 are contained in a peptide fraction having a molecular weight of 400 to 3,000 Da. (14) The method according to any one of (11) to (13) above, wherein the bitterness value of the beer-like beverage is less than 10.

[0009] According to the present invention, in a beer-like beverage that does not contain hops in the raw materials, the sticky and unpleasant sweetness can be reduced. Further, according to the present invention, in a beer-like beverage that does not contain hops in the raw materials, it is also possible to enhance the body. Detailed description of the invention

[0010] The three substances that are active ingredients in the present invention: carboxymethyllysine (CML), carboxyethyllysine (CEL), and methylglyoxal-derived hydroimidazolone-1 (MG-H1) have the following chemical structures.

Chemical formula

[0011] The free form of the above three substances exists in the beverage in the form of the above structure itself or in a partially ionized state. The bound form of the above three substances is contained in the peptide fraction with a molecular weight of 400 to 3,000 Da in the beverage and exists as a residue in which the side chain of lysine or arginine is glycated. The amounts and concentrations of the substances shown in the present invention are the mass and concentration as compounds having the above structure for both the free form and the bound form. In this specification, the free form of the above three substances may be referred to as "free active three components", and the bound form of the above three substances may be referred to as "bound active three components".

[0012] In the present invention, the "beer-like flavored beverage" refers to a beverage having a beer-like flavor. The "beer-like flavor" means that the beverage exhibits the unique taste and aroma of beer obtained when normal beer is produced, that is, when beer is produced based on fermentation by yeast or the like. The beer-like flavored beverage of the present invention includes any beverage regardless of the presence or absence of a fermentation step by yeast and the presence or absence of malt, unless otherwise specified. Here, the "fermentation step" refers to a step in which microorganisms such as yeast decompose organic substances to produce metabolic products such as alcohol.

[0013] In the present invention, "kokumi" refers to a flavor determined by a comprehensive evaluation consisting of the intensity, complexity, and persistence of taste. In the present invention, "unpleasant sticky sweetness" refers to a sticky sweetness, and "sticky" refers to a state of remaining on the tongue and clinging even after swallowing.

[0014] In the present invention, the unit "ppm" is synonymous with "mg / L", and the unit "ppb" is synonymous with "μg / L".

[0015] The beer-taste beverage of the present invention is manufactured without using hops (including processed products of hops such as hop pellets) as a raw material. Since the bitterness value of such a beer-taste beverage is kept low, the bitterness of the beer-taste beverage can be reduced to an acceptable level even for consumers who avoid the bitterness of general beer (with a bitterness value of about 18 to 25).

[0016] The beer-taste beverage of the present invention has a total content of free active three components in the beverage within a predetermined range. Further, according to a preferred embodiment of the present invention, the beer-taste beverage of the present invention also contains bound active three components, and the total content thereof is within a predetermined range. Such a beer-taste beverage can be obtained by adjusting the total content of free active three components and the total content of bound active three components during its production. The specific means for adjusting the concentrations of free active three components and bound active three components are not particularly limited. For example, addition of free active three components or bound active three components, increase or decrease in the usage amount of raw materials containing free active three components or bound active three components, increase or decrease in the usage amount of raw materials that generate free active three components or bound active three components in the final product, adjustment of the concentration of substances converted into free active three components or bound active three components by fermentation with yeast, and the like can be mentioned.

[0017] The total content of the free active three components in the beer - flavored beverage of the present invention is 200 ppb or more, preferably 250 ppb or more, more preferably 300 ppb or more, still more preferably 350 ppb or more, still more preferably 400 ppb or more, still more preferably 450 ppb or more, still more preferably 500 ppb or more, still more preferably 550 ppb or more, still more preferably 600 ppb or more. In this specification, the greater the total content of the free active three components, the higher the tendency to show the effect of reducing the sticky and unpleasant sweetness and the effect of enhancing the umami. Therefore, the upper limit of the total content of the free active three components in the beer - flavored beverage of the present invention is not particularly limited, but if set, for example, it can be 3400 ppb, preferably 3200 ppb, more preferably 3000 ppb, still more preferably 2800 ppb, still more preferably 2600 ppb, still more preferably 2400 ppb, still more preferably 2300 ppb, still more preferably 2200 ppb, still more preferably 2100 ppb, still more preferably 2000 ppb. Further, the total content of the free active three components in the beer - flavored beverage of the present invention may be 200 - 3400 ppb, 250 - 3400 ppb, 300 - 3400 ppb, 350 - 3400 ppb, 400 - 3400 ppb, 450 - 3400 ppb, 500 - 3400 ppb, 550 - 3400 ppb, 600 - 3400 ppb, or may be 200 - 3200 ppb, 250 - 3200 ppb, 300 - 3200 ppb, 350 - 3200 ppb, 400 - 3200 ppb, 450 - 3200 ppb, 500 - 3200 ppb, 550 - 3200 ppb, 600 - 3200 ppb, or may be 200 - 3000 ppb, 250 - 3000 ppb, 300 - 3000 ppb, 350 - 3000 ppb, 400 - 3000 ppb, 450 - 3000 ppb, 500 - 3000 ppb, 550 - 3000 ppb, 600 - 3000 ppb, or may be 200 - 2800 ppb, 250 - 2800 ppb, 300 - 2800 ppb, 350 - 2800 ppb, 400 - 2800 ppb, 450 - 2800 ppb, 500 - 2800 ppb, 550 - 2800 ppb, 600 - 2800 ppb, or may be 200 - 2600 ppb, 250 - 2600 ppb, 300 - 2600 ppb,It may be 350 to 2600 ppb, 400 to 2600 ppb, 450 to 2600 ppb, 500 to 2600 ppb, 550 to 2600 ppb, 600 to 2600 ppb, or it may be 200 to 2400 ppb, 250 to 2400 ppb, 300 to 2400 ppb, 350 to 2400 ppb, 400 to 2400 ppb, 450 to 2400 ppb, 500 to 2400 ppb, 550 to 2400 ppb, 600 to 2400 ppb, or it may be 200 to 2300 ppb, 250 to 2300 ppb, 300 to 2300 ppb, 350 to 2300 ppb, 400 to 2300 ppb, 450 to 2300 ppb, 500 to 2300 ppb, 550 to 2300 ppb, 600 to 2300 ppb, or it may be 200 to 2200 ppb, 250 to 2200 ppb, 300 to 2200 ppb, 350 to 2200 ppb, 400 to 2200 ppb, 450 to 2200 ppb, 500 to 2200 ppb, 550 to 2200 ppb, 600 to 2200 ppb, or it may be 200 to 2100 ppb, 250 to 2100 ppb, 300 to 2100 ppb, 350 to 2100 ppb, 400 to 2100 ppb, 450 to 2100 ppb, 500 to 2100 ppb, 550 to 2100 ppb, 600 to 2100 ppb, or it may be 200 to 2000 ppb, 250 to 2000 ppb, 300 to 2000 ppb, 350 to 2000 ppb, 400 to 2000 ppb, 450 to 2000 ppb, 500 to 2000 ppb, 550 to 2000 ppb, 600 to 2000 ppb. The free active three components may be derived from raw materials, may be added separately from plant raw materials, or may be produced by fermentation. The concentration of the free active three components can be controlled, for example, by controlling the composition of the raw materials and fermentation conditions, etc.

[0018] According to a preferred embodiment of the present invention, the total content of the bound active three components in the beer-taste beverage of the present invention is 25 ppb or more, more preferably 50 ppb or more, and even more preferably 60 ppb or more. In this specification, the greater the total content of the bound active three components, the higher the tendency to show a higher effect of reducing the sticky and unpleasant sweetness and enhancing the umami. Therefore, the upper limit of the total content of the bound active three components in the beer-taste beverage of the present invention is not particularly limited, but if set deliberately, for example, it can be 800 ppb, preferably 400 ppb, more preferably 300 ppb, and even more preferably 200 ppb. Furthermore, the total content of the bound active three components in the beer-taste beverage of the present invention may be 25 - 400 ppb, 50 - 400 ppb, 60 - 400 ppb, may be 25 - 300 ppb, 50 - 300 ppb, 60 - 300 ppb, may be 25 - 200 ppb, 50 - 200 ppb, 60 - 200 ppb, may be 25 - 60 ppb, or may be 25 - 50 ppb. The bound active three components may be derived from raw materials, may be added separately from plant raw materials, or may be generated by fermentation. The concentration of the bound active three components can be controlled, for example, by controlling the composition of the raw materials, the processing conditions of the raw materials, the charging conditions, and the fermentation conditions.

[0019] Quantification of the free and bound active three components in the beer-taste beverage can be carried out by LC-MS / MS analysis described in the examples below. Furthermore, for more accurate concentration measurement, it is desirable to use a calibration curve prepared based on the measured values of several samples to which standards of known concentrations have been added.

[0020] According to a preferred embodiment of the present invention, the beer - flavored beverage of the present invention is a beer - flavored beverage with a bitterness value of less than 10. By having a bitterness value of less than 10, the bitterness of the beer - flavored beverage can be reduced to an acceptable level for consumers who avoid the bitterness of ordinary beer (with a bitterness value of about 18 to 25). The bitterness value of the beer - flavored beverage of the present invention is more preferably 9 or less, still more preferably 8 or less, still more preferably 7 or less, still more preferably 6 or less, and still more preferably 5 or less. The bitterness value of the beverage can be measured, for example, by the method described in the section of 8.15 Bitterness Value of the BCOJ Beer Analysis Method (published in 1997).

[0021] According to one embodiment of the present invention, the beer - flavored beverage of the present invention is produced through a fermentation process of wort using malt without using hops as a raw material.

[0022] According to another embodiment of the present invention, the beer - flavored beverage of the present invention is produced through a fermentation process without using malt and hops as raw materials.

[0023] The presence or absence of alcohol in the beer - flavored beverage of the present invention is not particularly limited. However, the lower limit of the alcohol concentration is preferably 1% by volume (v / v%), more preferably 1.5% by volume (v / v%), still more preferably 2% by volume (v / v%), still more preferably 2.5% by volume (v / v%), still more preferably 3% by volume (v / v%), still more preferably 3.5% by volume (v / v%), still more preferably 4% by volume (v / v%). The upper limit of the alcohol concentration of the beer - flavored beverage is not particularly limited as long as the effects of the present invention are achieved. For example, it can be 20% by volume, preferably 19.5% by volume, more preferably 19% by volume, still more preferably 18.5% by volume, still more preferably 18% by volume, still more preferably 17.5% by volume, still more preferably 17% by volume, still more preferably 16.5% by volume, still more preferably 16% by volume, still more preferably 15.5% by volume, still more preferably 15% by volume, still more preferably 14.5% by volume, still more preferably 14% by volume, still more preferably 13.5% by volume, still more preferably 13% by volume, still more preferably 12.5% by volume, still more preferably 12% by volume, still more preferably 11.5% by volume, still more preferably 11% by volume, still more preferably 10.5% by volume, still more preferably 10% by volume, still more preferably 9.5% by volume, still more preferably 9% by volume, still more preferably 8.5% by volume, still more preferably 8% by volume, still more preferably 7.5% by volume, still more preferably 7% by volume. According to one embodiment of the present invention, the alcohol concentration in the beer - flavored beverage of the present invention is preferably 1 - 10% by volume, more preferably 2 - 10% by volume, still more preferably 2 - 7% by volume.

[0024] The quantification of the alcohol concentration in the beverage can be carried out by the BCOJ beer analysis method: the alcoholizer method (8.3.6). In this case, for more accurate concentration measurement, it is desirable to use a calibration curve prepared based on the measured values of several control samples with known concentrations.

[0025] The beer-flavored beverage of the present invention can be a carbonated beverage. The carbon dioxide pressure can be appropriately adjusted according to preference, for example, it can be adjusted in the range of 0.05 to 0.4 MPa (gas pressure at 20 °C).

[0026] The beer-flavored beverage of the present invention can adjust the pH to, for example, 2.0 to 5.0, preferably 2.3 to 4.8, more preferably 2.9 to 4.8. The pH of the beverage can be easily measured using a commercially available pH meter.

[0027] The beer-flavored beverage of the present invention is preferably provided as a container-packed beverage. The container used for the beer-flavored beverage of 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), or bottles.

[0028] According to another aspect of the present invention, there is provided a method for reducing the sticky and unpleasant sweetness in a beer-flavored beverage that does not contain hops in the raw materials, the method comprising the step of adjusting the total content of free CML, free CEL, and free MG-H1 in the beer-flavored beverage to 200 ppb or more.

[0029] According to another aspect of the present invention, there is provided a method for enhancing the body in a beer-flavored beverage that does not contain hops in the raw materials, the method comprising the step of adjusting the total content of free CML, free CEL, and free MG-H1 in the beer-flavored beverage to 200 ppb or more.

Examples

[0030] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0031] The concentration of the free Maillard reaction product (F-MRP) shown in the following examples is the sum of the concentrations of free CML, free CEL, and free MG-H1. The concentration of the bound Maillard reaction product (B-MRP) is the sum of the concentrations of bound CML, bound CEL, and bound MG-H1.

[0032] Example 1: Preparation of Maillard reaction products (F-MRP and B-MRP) 1-1: Pilot production of a low-bitter beer-taste beverage using wheat and passing through a fermentation process As follows, a beer-taste beverage with a bitterness value of less than 10 was pilot-produced. Specifically, cereal raw materials (ground malt, barley, corn, etc.), enzyme agents, water treatment agents, and warm water were charged into a charging tank, and the temperature was gradually raised from 50°C for saccharification. After saccharification, the saccharified liquid was filtered. The filtrate was transferred to a boiling kettle, and in beer-taste beverage A, liquid sugar mainly composed of assimilable sugar was added and boiled at 100°C. (In beer-taste beverage B, no liquid sugar was added.) Next, the boiled wort was allowed to stand to separate the hot trub, and then cooled to obtain a pre-fermentation liquid. Beer yeast was added to this wort and fermented at around 10°C for 7 days, and then the beer yeast was removed. The obtained mixture was transferred to another tank and aged for 7 days, then cooled to around -1°C and stabilized for 14 days. Thereafter, a clear beer-taste beverage was obtained by filtration. Then, by adding raw material alcohol (ethanol 95%) to this beer-taste beverage, test samples (sample A, 1: malt usage ratio 44%, sample B, 17: malt ratio 100%) having a predetermined alcohol concentration (3.5 - 6 v / v%) were prepared. Also, the bitterness values of beverage samples 1, A, 17, and B were all less than 10.

[0033] 1-2: Quantification of free and bound Maillard reaction products (MRP) (1) Quantification of free Maillard reaction product (F-MRP) Quantification of the free Maillard reaction product fraction was performed by LC-MS / MS. Ultra-pure water was added to the liquid sample or lyophilized product for re-dissolution. An equal volume of 6N sulfosalicylic acid was added thereto, stirred, centrifuged at 13,000 rpm for 5 minutes, and the supernatant obtained was taken and mixed with 1 / 3 volume of 20% (v / v) methanol. The analytical sample was loaded onto a solid-phase extraction column (Bond Elut C18, manufactured by Agilent Technologies), and subsequently an equal volume of 10% methanol was loaded, and the obtained eluates were combined and stirred. Thereafter, it was mixed 1:1 with a separately prepared standard solution (CEL, CML: 0, 50, 100, 200 ppb / MG-H1: 0, 100, 200, 400 ppb) and subjected to LC-MS / MS under the following conditions. Using the peak areas of the two obtained ions, the concentration of the Maillard reaction product in the sample was calculated by the standard addition method.

[0034]

Table 1

[0035]

Table 2

[0036] (2) Gel filtration fraction The sample was filtered through a 0.45 μm filter, weighed for the beer-taste beverage and lyophilized. The dried product was dissolved in 100 mM NaCl solution to prepare a 5-fold concentrated solution. The obtained concentrated solution was subjected to gel filtration fractionation under the following conditions, and the fraction of 0.66 CV (column volume) to 0.86 CV was collected and used for molecular weight analysis and quantification of the bound Maillard reaction product.

[0037]

Table 3

[0038] (3) Molecular weight analysis by HPLC gel filtration method The fraction collected in (2) was dissolved to a concentration of 50 mM sodium phosphate buffer (containing 150 mM NaCl, pH 7.0). This was used as a molecular weight analysis sample, and HPLC gel filtration was performed by the following method.

[0039]

Table 4

[0040] To calculate the molecular weight from the obtained chromatogram, peptides of known molecular weight were dissolved in ultrapure water at 0.1 - 5 mg / mL as appropriate, 50 μL of which was injected, and HPLC gel filtration analysis was performed under the same conditions to confirm the retention time (Table 5). A calibration curve was created from the retention time and molecular weight, and the molecular weight range was determined based on the retention time from the start point to the end point of the main peak in the chromatogram shown by the fraction collected in (2). As a result, it was found that the molecular weight of the said fraction was 400 - 3,000 Da.

[0041]

Table 5

[0042] (4) Quantification of bound Maillard reaction products (B-MRP) For the quantification of bound Maillard reaction products, peptides and proteins in the sample were enzymatically digested, the free Maillard reaction products of the enzyme blank were analyzed by LC-MS / MS, and the difference from the enzyme blank was taken as the amount of bound Maillard reaction products. The sample treatment was carried out as follows.

[0043] The fraction collected in (2) was dialyzed against a 1 kDa dialysis membrane for 24 hours, and the inner solution was lyophilized. Subsequently, it was dissolved in 0.02 M hydrochloric acid containing pepsin and reacted at 37 °C for 24 hours. Subsequently, Tris buffer (pH 8.2) containing pronase E was added and mixed, and the reaction was carried out at 37 °C for 24 hours. Furthermore, aminopeptidase M and prolidase were added and mixed, and the peptide bonds were cleaved by reacting at 37 °C for 24 hours. A blank was prepared by adding a buffer solution without enzymes during this enzymatic reaction, and the reaction at 37 °C for 24 hours was similarly carried out 3 times. The sample was lyophilized, redissolved by adding ultrapure water. An equal volume of 6 N sulfosalicylic acid was added thereto, stirred, and the supernatant obtained by centrifuging at 13,000 rpm for 5 minutes was taken and mixed with 1 / 3 volume of 20% (v / v) methanol. The analytical sample was loaded onto a solid-phase extraction column (Bond Elut C18), and subsequently, an equal volume of 10% methanol was loaded, and the obtained eluates were combined and stirred. Thereafter, it was mixed with a separately prepared standard solution (CEL, CML: 0, 50, 100, 200 ppb / MG-H1: 0, 100, 200, 400 ppb) at a ratio of 1:1, and subjected to LC-MS / MS under the same conditions as in (1), and the concentration of the bound Maillard reaction product in the sample was calculated by the standard addition method.

[0044] 1-3: Purification of Maillard reaction product fractions from beer-taste beverages with different malt ratios The fraction obtained from the samples (beer taste beverages A and B) described in 1-1 by the method of 1-2(2) was adsorbed onto a C18 solid-phase extraction column (Bond Elut C18). After washing with pure water, the obtained flow-through fraction and washing solution were further adsorbed onto a Diaion HP20 (manufactured by Mitsubishi Chemical) column, and washed with pure water. The adsorbed material on the C18 solid-phase extraction column was eluted with a 50% (v / v) ethanol aqueous solution. The eluate of the C18 solid-phase extraction column was concentrated to dryness and rehydrated with pure water to obtain a purified product of the bound Maillard reaction product.

[0045] In addition, the flow-through fraction of the above Diaion HP20 column was lyophilized and concentrated, and dialysis was performed using a dialysis membrane with a molecular weight cut-off of 100 - 500 Da for approximately 10 hours until the electrical conductivity decreased due to NaCl. Further, the external dialysis solution was exchanged and dialysis was performed for 20 hours. After lyophilizing the external dialysis solution after removing NaCl, this was rehydrated with pure water to obtain a concentrated solution. This was used as a purified product of the free Maillard reaction product.

[0046] The bound Maillard reaction product (B-MRP) and the free Maillard reaction product (F-MRP) contained in each purified product were quantified by the methods described in 1 - 2, respectively, and used for the addition test drink in Example 2.

[0047] Example 2: Influence on flavor by adjusting the concentrations of free Maillard reaction product (F-MRP) and bound Maillard reaction product (B-MRP) in a low-bitter beer-taste beverage (1) Base beverage sample Among the beer - flavored beverages produced by the method described in Example 1 - 1, Sample 1 with a malt ratio of 44% and Sample 17 with a malt ratio of 100% were used as base beverage samples (Base Beverage Samples 1 and 17). The concentrations of the free and bound Maillard reaction products (MRP) contained in Base Beverage Samples 1 and 17 were measured according to the method described in Example 1.

[0048] (2) Addition test drink of the purified MRP fraction To the base beverage samples 1 and 17 shown in (1) above, purified MRP was added to the concentrations shown in the following table to obtain each sample (Sample Numbers 2 - 16, 18 - 32). For the obtained test drink samples, sensory evaluation was performed by 5 trained panelists using Base Beverage Sample 1 or 17 as a control. The evaluation items and criteria were as follows.

[0049] As evaluation item 1, "richness intensity" (comprehensive evaluation consisting of taste intensity, complexity, and persistence) was evaluated on a 17-point scale from 1 point (weak) to 9 points (strong). Also, as evaluation item 2, "degree of suppression of sticky and unpleasant sweetness" (referring to the degree to which sticky sweetness is suppressed, where "sticky" means remaining on the tongue and clinging even after swallowing) was evaluated on a 17-point scale from 1 point (weak) to 9 points (strong). Furthermore, as evaluation item 3, "strength of astringency in aftertaste" (strength of unpleasant miscellaneous flavors or astringency remaining on the tongue after swallowing) was evaluated on a 17-point scale from 1 point (weak) to 9 points (strong). In the sensory evaluation, base beverage sample 1 or 17 was used as a control (fixed at richness intensity: 2.0, degree of suppression of sticky and unpleasant sweetness: 2.5, strength of astringency in aftertaste: 1.0).

[0050] The results are shown in the following table. [[Table 6]]

[0051] For control sample number 1 (base beverage), the richness was very weak and sticky and unpleasant sweetness was felt. Samples with a score of 3.0 or more for "richness intensity" and a score of 3.6 or more for "degree of suppression of sticky and unpleasant sweetness" felt rich and the sticky and unpleasant sweetness was suppressed. Furthermore, samples with a score of 3.6 or more for "richness intensity" and a score of 4.0 or more for "degree of suppression of sticky and unpleasant sweetness" felt richer and were more harmonious like beer. These samples were considered to have good flavor as beer-taste beverages. Also, samples with a score of 6.7 or 6.8 or more for "strength of astringency in aftertaste" slightly impaired the balance of flavor due to the astringency in the aftertaste although within the acceptable range. Therefore, as the flavor of beer-taste beverages, it is preferable that the score for "richness intensity" is 3.0 or more, more preferably 3.6 or more, and the score for "degree of suppression of sticky and unpleasant sweetness" is preferably 3.6 or more, more preferably 4.0 or more. Furthermore, it is preferably that the score for "strength of astringency in aftertaste" is 6.8 or less, more preferably less than 6.7.

[0052] From the relationship between the MRP concentration and the evaluation results of "richness" and "degree of suppression of sticky and unpleasant sweetness", it was found that the total content of free MRP in beer - flavored beverages with less bitterness is preferably 200 ppb or more. Also, although it is not necessary to limit the total content of bound MRP, it was found that it is preferably 25 ppb or more.

[0053] Furthermore, from the relationship between the MRP concentration and the evaluation result of "strength of astringency in aftertaste", it was found that although it is not necessary to limit the total content of free MRP in beer - flavored beverages with less bitterness, it is preferably 200 ppb or more, and more preferably 200 - 170 ppb. Also, although it is not necessary to limit the total content of bound MRP, it is preferably 25 ppb or more, and more preferably 25 - 400 ppb.

[0054] In addition, since the enhancement effect of richness and the inhibitory effect on sticky and unpleasant sweetness were confirmed in the same MRP concentration range even when using bases with different malt usage ratios, it was considered that equivalent effects can be expected even with different malt ratios.

[0055] (3) Evaluation of samples with different compositions of individual components but equal sum of B - MRP concentrations For samples with approximately equal sums of F - MRP to B - MRP concentrations but different compositions of individual components, sensory evaluation was carried out. It was found that for the three effective components, regardless of the composition of the individual constituent components, equivalent flavor effects can be obtained if the total amounts are equal.

[0056] Example 3: Confirmation of effects in low-bitter beer-taste beverages with different malt ratios For samples 1, A, 17, and B shown in Example 1 - 1, in the same way as in Example 2, using base sample 1 or 17 as a control, sensory evaluation was carried out by 5 trained panelists. The evaluation items and criteria were the same as in Example 2. The concentrations of free and bound Maillard reaction products (MRP) contained in samples A and B were measured according to the method described in Example 1.

[0057] The results are shown in the following table.

Table 7

[0058] In the same numerical range as in Example 2, since the same kokumi enhancing effect and the effect of suppressing the unpleasant sticky sweetness as the above-described evaluation results were confirmed, it was again shown that equivalent effects can be expected for low-bitterness beer-taste beverages with different malt ratios.

[0059] Example 4: Confirmation of effects in a low-bitter beer-taste beverage without using malt 4-1: Pilot production of a low-bitter beer-taste beverage passing through a fermentation process without using wheat As follows, a beer-taste beverage with a bitterness value of less than 10 was test-produced. Specifically, soy protein, yeast extract, enzyme agent, water treatment agent, and warm water were put into a charging tank, and the temperature was gradually raised to 50°C to 78°C for saccharification. Liquid sugar was added thereto and heated at 100 to 120°C, and then further liquid sugar was added and boiled at 100°C. Next, the boiled wort was allowed to stand to separate the hot trub, and then cooled to obtain a pre-fermentation liquid. Beer yeast was added to this wort, fermented at around 10°C for 7 days, and then the beer yeast was removed. The obtained mixture was transferred to another tank and aged for 7 days, then cooled to around -1°C and stabilized for 14 days. Thereafter, a clear beer-taste beverage C was obtained by filtration. The alcohol concentration of beverage sample C was 4.5 v / v%, and the bitterness value was less than 10.

[0060] 4-2: Confirmation of effects in a low-bitter beer-taste beverage without using wheat For sample C shown in 4-1, in the same manner as in Example 2, using base sample 1 as a control, sensory evaluation was performed by 5 trained panelists. The evaluation items and criteria were the same as those in Example 2. The concentrations of free and bound Maillard reaction products (MRP) contained in sample C were measured according to the method described in Example 1.

[0061] The results are shown in the following table.

Table 8

[0062] In the same numerical range as in Examples 2 and 3, since the same kokumi-enhancing effect and the effect of suppressing the sticky and unpleasant sweetness as the above-described evaluation results were confirmed, it was considered that the same effect could be expected for low-bitter beer-taste beverages that do not use malt.

Claims

1. A beer-taste beverage that does not contain hops in its raw materials, wherein the total content of free carboxymethyl lysine (CML), free carboxyethyl lysine (CEL), and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) in the beverage is 200 ppb or more.

2. The beer-taste beverage according to claim 1, wherein the total content of free CML, free CEL, and free MG-H1 in the beverage is 400 ppb or more.

3. The total content of bound CML, bound CEL, and bound MG-H1 in the beverage is 25 ppb or more, and the bound CML, bound CEL, and bound MG-H1 are those contained in a peptide fraction having a molecular weight of 400 to 3,000 Da. The beer-taste beverage according to claim 1.

4. The beer-taste beverage according to claim 3, wherein the total content of bound CML, bound CEL, and bound MG-H1 in the beverage is 50 ppb or more.

5. The beer-taste beverage according to any one of claims 1 to 4, having a bitterness value of less than 10.

6. The beer-taste beverage according to any one of claims 1 to 4, which does not contain malt in its raw materials.

7. The beer-taste beverage according to any one of claims 1 to 4, having an alcohol (ethanol) concentration of 1 to 10 v / v%.

8. A method for producing a beer-taste beverage that does not contain hops in its raw materials, comprising a step of adjusting the total content of free CML, free CEL, and free MG-H1 in the beer-taste beverage to 200 ppb or more.

9. Further comprising a step of adjusting the total content of bound CML, bound CEL, and bound MG-H1 in the beverage to 25 ppb or more, and the bound CML, bound CEL, and bound MG-H1 are those contained in a peptide fraction having a molecular weight of 400 to 3,000 Da. The method according to claim 8.

10. The method according to claim 8 or 9, wherein the bitterness value of the beer-taste beverage is less than 10.

11. A method for reducing the sticky and unpleasant sweetness in a beer-taste beverage that does not contain hops in its raw materials, comprising a step of adjusting the total content of free CML, free CEL, and free MG-H1 in the beer-taste beverage to 200 ppb or more.

12. A method for enhancing the richness in a beer-like taste beverage without hops in the raw materials, comprising the step of adjusting the total content of free CML, free CEL, and free MG-H1 in the beer-like taste beverage to 200 ppb or more. [

13. ] Further comprising the step of adjusting the total content of bound CML, bound CEL, and bound MG-H1 in the beverage to 25 ppb or more, The method according to claim 11 or 12, wherein the bound CML, bound CEL, and bound MG-H1 are contained in a peptide fraction having a molecular weight of 400 to 3,000 Da. [

14. ] The method according to claim 11 or 12, wherein the bitterness value of the beer-like taste beverage is less than 10.

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