Beer-taste fermented malt alcoholic beverage

Abstract

To provide a low-sugar and low-purine beer-taste fermented malt alcoholic beverage reduced in rough feeling, exhibiting drinkable feeling and sharp feeling like beer, and having natural intonation in sweetness.SOLUTION: A beer-taste fermented malt alcohol beverage having a sugar concentration of less than 0. 5g / 100ml, a purine body concentration of less than 0. 5mg / 100ml, an alcohol concentration of less than 5v / v%, a linalool concentration of more than 20ppb and less than 250ppb, and an amino nitrogen concentration of more than 1mg / 100ml and less than / . 5mg 100ml.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beer-flavored fermented malt alcoholic beverage, and more particularly to a beer-flavored fermented malt alcoholic beverage that is low in sugar and purine. [Background technology]

[0002] Due to recent health-conscious consumer trends, there has been an increasing demand for beer-flavored fermented alcoholic beverages with low sugar or purine content.

[0003] Carbohydrates and purines are included in the components that contribute to the characteristic taste of beer-flavored beverages, such as their beer-like flavor, satisfying taste, richness, and crispness. So-called functional beer-flavored fermented malt alcoholic beverages, such as those low in carbohydrates or purines, may lack a beer-like flavor because these substances are removed from the raw materials or fermentation intermediate. Therefore, functional beer-flavored fermented malt alcoholic beverages are imparted with a beer taste by devising the ingredients of the raw materials and additives and the production method.

[0004] Furthermore, low-alcohol beer-flavored beverages have been attracting attention because they are less likely to cause intoxication and have less impact on health. Such low-alcohol beer-flavored beverages generally have an alcohol concentration of approximately 4% v / v or less.

[0005] Patent Document 1 describes a method for producing a low-sugar, low-purine fermented alcoholic beverage, which includes fermenting a pre-fermentation solution containing water-soluble dietary fiber as a secondary ingredient and then adding alcohol. Patent Document 1 uses specific examples to describe that a non-alcoholic, non-fermented beer-like preparation was found to have a beer-like drinking experience by adding 1.0 g / 100 ml or more of water-soluble dietary fiber, that fermenting a sugar solution containing water-soluble dietary fiber to an alcohol concentration of 1.0 v / v% or more imparted a beer-like drinking experience and crispness, and that adding alcohol to this fermented solution to adjust the final alcohol concentration to 2.0 v / v% to 6.0 v / v% imparted a beer-like drinking experience, crispness, and beer-like balance.

[0006] Patent Document 2 describes a low-purine, low-sugar beer-flavored alcoholic beverage that contains (A) a barley-derived component, (B) one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid, and (C) potassium citrate, a bittering agent, and a high-intensity sweetener, and is substantially free of dietary fiber (Table 1 in paragraph 0049).The low-purine beer-flavored alcoholic beverage of Patent Document 2 is said to have a balanced taste, such as a satisfying taste, without a noticeable sourness or an increased extract content, by blending a specific acid that is an acidulant in combination with an acid salt. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-116454 [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-49071 Summary of the Invention [Problem to be solved by the invention]

[0008] Conventional low-sugar and low-purine beer-flavored fermented malt alcoholic beverages contain water-soluble dietary fiber to provide a beer-like drinking experience. Water-soluble dietary fiber also functions to mask the sourness that occurs during fermentation of reduced-malt ingredients, providing a crisp taste. However, since the solid content of water-soluble dietary fiber is perceived as rough in the mouth and reduces the quality of the aftertaste, it is preferable to reduce the content of water-soluble dietary fiber.

[0009] However, for example, when multiple acidulants are appropriately combined to provide a beer-like drinking experience, the sourness tends to remain and the crispness tends to be reduced. Furthermore, the work of adjusting the type and amount of the acidulants to be combined becomes complicated, making it less practical. Furthermore, beer-flavored fermented malt alcoholic beverages that use high-intensity sweeteners have a strong sweetness and an unnatural bitterness, resulting in a reduced crispness or palatability.

[0010] The present invention solves the above-mentioned problems, and its purpose is to provide a beer-flavored fermented malt alcoholic beverage that is low in carbohydrates and purines, has a reduced roughness, exhibits a beer-like drinking experience and crispness, and has a naturally modulated sweetness. [Means for solving the problem]

[0011] The present invention provides the following aspects. [1] The carbohydrate concentration is less than 0.5 g / 100 ml, for example, 0.01 g / 100 ml or more but less than 0.5 g / 100 ml, 0.05 to 0.45 g / 100 ml, or 0.1 to 0.40 g / 100 ml; The purine concentration is less than 0.5 mg / 100 ml, for example, 0.01 mg / 100 ml or more and less than 0.5 mg / 100 ml, 0.05 to 0.49 mg / 100 ml, or 0.1 to 0.45 mg / 100 ml; the alcohol concentration is less than 5 v / v%, preferably 1 to 4.5 v / v%, more preferably 1.5 to 4.0 v / v%, The linalool concentration is more than 20 ppb and less than 250 ppb, preferably 30 to 200 ppb, more preferably 50 to 150 ppb, The amino nitrogen concentration is more than 1 mg / 100 ml and less than 5 mg / 100 ml, preferably 1.5 to 3.5 mg / 100 ml, more preferably 2 to 3 mg / 100 ml. A beer-flavored fermented malt alcoholic beverage.

[0012] [2] A beer-flavored fermented malt alcoholic beverage according to Aspect 1, having a malt ratio of 1.5% or more, 3% or more, or 5% or more, preferably 3 to 40%, and more preferably 5 to 25%.

[0013] [3] A beer-flavored fermented malt alcoholic beverage according to aspect 1 or 2, comprising water-soluble dietary fiber at a concentration of 2 g / 100 ml or less, preferably 1.5 g / 100 ml or less, and more preferably 0.5 to 1.5 g / 100 ml.

[0014] [4] A beer-flavored fermented malt alcoholic beverage according to any one of aspects 1 to 3, wherein the concentration of true extract is less than 2 w / w%, preferably 0.2 to 1.5 w / w%, and more preferably 0.3 to 1 w / w%.

[0015] [5] A beer-flavored fermented malt alcoholic beverage according to any one of Aspects 1 to 4, having a malt ratio of less than 50%, preferably 1.5% or more and less than 50%.

[0016] [6] A beer-flavored fermented malt alcoholic beverage according to any one of aspects 1 to 5, having a final apparent attenuation degree of 80% or more, preferably 80 to 120%, and more preferably 90 to 110%.

[0017] [7] A beer-flavored fermented malt alcoholic beverage according to any one of aspects 1 to 6, which does not contain a high-intensity sweetener.

[0018] [8] Adjusting the carbohydrate concentration to less than 0.5 g / 100 ml, for example, 0.01 g / 100 ml or more but less than 0.5 g / 100 ml, 0.05 to 0.45 g / 100 ml, or 0.1 to 0.40 g / 100 ml; Adjusting the purine concentration to less than 0.5 mg / 100 ml, for example, 0.01 mg / 100 ml or more but less than 0.5 mg / 100 ml, 0.05 to 0.49 mg / 100 ml, or 0.1 to 0.45 mg / 100 ml; adjusting the alcohol concentration to less than 5 v / v%, preferably 1 to 4.5 v / v%, more preferably 1.5 to 4.0 v / v%; Adjust the linalool concentration to more than 20 ppb and less than 250 ppb, preferably 30 to 200 ppb, more preferably 50 to 150 ppb; adjusting the amino nitrogen concentration to more than 1 mg / 100 ml but less than 5 mg / 100 ml, preferably 1.5 to 3.5 mg / 100 ml, more preferably 2 to 3 mg / 100 ml; A method for producing a beer-flavored fermented malt alcoholic beverage, comprising: [Effects of the Invention]

[0019] According to the present invention, a beer-flavored fermented malt alcoholic beverage is provided that is low in sugar and purine, has a reduced roughness, has a beer-like drinking response and crispness, and has a naturally modulated sweetness. DETAILED DESCRIPTION OF THE INVENTION

[0020] Hereinafter, one embodiment of the present invention will be described in detail, but the scope of the present invention is not limited to the embodiment described here, and various modifications can be made without departing from the spirit of the present invention. Furthermore, when multiple upper and lower limit values ​​are specified for a specific parameter, any upper and lower limit values ​​can be combined to form a suitable numerical range.

[0021] <Characteristics of beer-flavored fermented malt alcoholic beverages> A beer-flavored fermented malt alcoholic beverage (hereinafter, for simplicity, sometimes referred to as a "fermented malt alcoholic beverage") is a beer-flavored beverage that is produced through the fermentation process of ingredients including malt and that essentially contains alcohol. The phrase "substantially contains alcohol" means that alcohol has been intentionally added.

[0022] The fermented malt alcoholic beverage preferably has an alcohol concentration of less than 5 v / v%, more preferably 1 to 4.5 v / v%, and even more preferably 1.5 to 4.0 v / v%. By containing alcohol within this concentration range, the alcoholic irritation is appropriately suppressed and the sweetness of the alcohol is felt, which makes it easier to improve the beer-like drinking experience.

[0023] The alcohol concentration of a fermented malt alcoholic beverage can be adjusted by a conventionally known method. For example, when a fermented malt alcoholic beverage is produced by fermenting a starch raw material or a sugar raw material, the alcohol concentration of the fermented malt alcoholic beverage may be adjusted by devising brewing conditions, such as increasing or decreasing the amount of starch raw material or sugar raw material used. The alcohol concentration of a fermented malt alcoholic beverage may also be adjusted by adding alcoholic beverages, drinking water, or carbonated water to the fermented malt alcoholic beverage.

[0024] The alcohol to be added to the fermented malt alcoholic beverage is not particularly limited as long as it contains alcohol, and may be, for example, raw material alcohol or distilled alcohol such as spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu, etc. As the alcohol to be used in the present invention, raw material alcohol or distilled alcohol with little characteristic flavor such as vodka is preferred, since it can increase the alcohol concentration without significantly affecting the taste of the fermented malt alcoholic beverage, and raw material alcohol is more preferred.

[0025] The fermented malt alcoholic beverage of the present invention is a fermented malt alcoholic beverage with a reduced carbohydrate concentration. The carbohydrate concentration of the fermented malt alcoholic beverage of the present invention is less than 0.5 g / 100 ml. If the carbohydrate concentration is 0.5 g / 100 ml or higher, it becomes difficult to meet the demand for low carbohydrates. The carbohydrate concentration of the fermented malt alcoholic beverage of the present invention can be adjusted by conventionally known methods. The carbohydrate concentration of the fermented malt alcoholic beverage of the present invention is preferably 0.45 g / 100 ml or less, more preferably 0.40 g / 100 ml or less. The lower limit of the carbohydrate concentration is preferably close to 0.00 g / 100 ml, for example, 0.01 g / 100 ml. The carbohydrate concentration may be 0.05 g / 100 ml or more, or 0.1 g / 100 ml or more. Since carbohydrates contribute to the feel in the throat, their inclusion is permissible within the limits that do not impair the low-carbohydrate characteristic.

[0026] In one embodiment, the carbohydrate concentration of the fermented malt alcoholic beverage of the present invention may be 0.01 g / 100 ml or more and less than 0.5 g / 100 ml, 0.05 g / 100 ml or more and 0.45 g / 100 ml or less, or 0.1 g / 100 ml or more and 0.40 g / 100 ml or less.

[0027] The carbohydrate concentration can be calculated by subtracting water, protein, fat, ash, and dietary fiber from the total beverage (i.e., carbohydrate = 100 - (water + protein + fat + ash + dietary fiber)).

[0028] The fermented malt alcoholic beverage of the present invention is a fermented malt alcoholic beverage with a reduced purine concentration. Purines, as used herein, refer to purine bases, i.e., adenine, guanine, xanthine, and hypoxanthine, obtained by hydrolyzing beer using perchloric acid. Purine concentration, as used herein, refers to the total concentration of the purine bases.

[0029] The purine concentration of the fermented malt alcoholic beverage of the present invention is less than 0.5 mg / 100 ml. If the purine concentration is 0.5 mg / 100 ml or higher, it becomes difficult to meet the demand for low purines. The purine concentration of the fermented malt alcoholic beverage of the present invention can be adjusted by conventionally known methods. The upper limit of the purine concentration of the fermented malt alcoholic beverage of the present invention is preferably 0.49 mg / 100 ml or less, more preferably 0.45 mg / 100 ml or less. On the other hand, the lower limit of the purine concentration may be more than 0.00 mg / 100 ml, 0.01 mg / 100 ml or more, 0.05 mg / 100 ml or more, or 0.1 mg / 100 ml or more.

[0030] In one embodiment, the purine concentration of the fermented malt alcoholic beverage of the present invention may be 0.01 mg / 100 ml or more and less than 0.5 mg / 100 ml, 0.05 mg / 100 ml or more and 0.49 mg / 100 ml or less, or 0.1 mg / 100 ml or more and 0.45 mg / 100 ml or less.

[0031] <Method of producing fermented malt alcoholic beverages> The fermented malt alcoholic beverage of the present invention can be produced through a brewing step in which a fermentation raw material is liquefied to prepare a fermentation raw material liquid, a fermentation step in which the fermentation raw material liquid is alcoholically fermented by yeast, a storage step, and a filtration step.

[0032] Fermentation raw materials refer to raw materials for beer-taste beverages that are fermented using yeast. Fermentation raw materials include malt, barley, wheat, and auxiliary raw materials. Examples of auxiliary raw materials include starch raw materials such as cornstarch, corn grits, rice, and koryan, as well as sugar raw materials such as liquid sugar and sugar. Liquid sugar is produced by decomposing and saccharifying starch with acid or saccharifying enzymes, and mainly contains glucose, maltose, maltotriose, etc.

[0033] <Preparation process> In the brewing process, a mixture containing fermentation raw materials and raw material water is prepared, and the prepared mixture is heated to saccharify the starch to prepare a sugar solution, followed by a boiling process to boil the resulting sugar solution, and a clarification process to remove insoluble matter from the broth obtained by the boiling process.

[0034] (Saccharification treatment) A mixture containing at least one of a grain raw material and a carbohydrate raw material and raw material water is prepared and heated to saccharify the starch in the grain raw material, etc., to obtain a sugar solution. As the raw material for the sugar solution, only the grain raw material may be used, only the carbohydrate raw material may be used, or both may be used as a mixture. Examples of grain raw materials include barley, wheat, and wheat-related grains such as malt, rice, corn, beans such as soybeans, and potatoes. The grain raw material can be used as grain syrup, grain extract, etc., but is preferably used as a grain pulverized product obtained by a pulverization process. The pulverization process of grains can be carried out by conventional methods.

[0035] The pulverized grain product may be one that has been subjected to conventional processing before or after pulverization, such as malt pulverization, corn starch, or corn grits. The pulverized grain product used is preferably malt pulverization. By using malt pulverization, a fermented malt alcoholic beverage with a more pronounced beer-like flavor can be produced. The malt pulverization may be obtained by germinating barley, such as two-row barley, in a conventional manner, drying the resulting product, and then pulverizing it to a predetermined particle size. The pulverized grain product used in the present invention may be one type of pulverized grain product, or a mixture of multiple types of pulverized grain products. For example, malt pulverization may be used as the main raw material, and pulverized rice or corn may be used as the secondary raw material. Examples of carbohydrate raw materials include sugars such as liquid sugar.

[0036] Examples of sugars include glucose, fructose, sucrose, oligosaccharides, isomerized sugar, starch syrup, sugar alcohols, etc. The sweetness of sugars harmonizes with the overall taste, and can balance the taste while maintaining a moderate flavor. It is preferable not to use high-intensity sweeteners such as acesulfame potassium and sucralose, as they lack a moderate flavor and have a lingering bitterness.

[0037] The grains subjected to saccharification include malt. The higher the malt ratio of the raw material, the stronger the malt-derived flavor, richness, and throat feel of the resulting fermented malt alcoholic beverage, and the higher the amino nitrogen content. The malt ratio refers to the mass ratio (%) of malt to all raw materials excluding water. The malt ratio may be determined so that the fermented wort liquor contains appropriate amounts of purines and amino nitrogen.

[0038] The upper limit of the malt ratio is, for example, less than 50%, preferably 40% or less, more preferably 25% or less, even more preferably 20% or less, and most preferably 15% or less. If the malt ratio is 50% or more, it becomes difficult to sufficiently reduce the purine content of the fermented malt alcoholic beverage. On the other hand, the lower limit of the malt ratio is, for example, 1.5% or more, preferably 3% or more, and more preferably 5% or more. If the malt ratio is less than 1%, fermentation is more likely to be irregular, resulting in unpleasant flavors such as off-flavors becoming more noticeable and the crispness of the fermented malt alcoholic beverage being less pronounced. Furthermore, if the malt ratio is less than 1%, the protein content decreases, resulting in an insufficient feel in the throat of the fermented malt alcoholic beverage.

[0039] In one embodiment, the malt ratio of the fermented malt alcoholic beverage is, for example, 1.5% or more and less than 50%, preferably 3% or more and 40% or less, and more preferably 5% or more and 25% or less.

[0040] The fermentation raw material may contain auxiliary ingredients other than the grain raw material and water. Examples of such auxiliary ingredients include hops, water-soluble dietary fiber, soy protein hydrolysate, yeast extract, fruit juice, bittering agents, coloring agents, herbs, flavoring agents, etc. Furthermore, saccharifying enzymes such as α-amylase, glucoamylase, pullulanase, and enzyme preparations such as protease can be added as needed.

[0041] Water-soluble dietary fiber (hereinafter sometimes referred to as "dietary fiber" for the sake of simplicity) refers to water-soluble dietary fiber, such as indigestible polysaccharides that cannot be hydrolyzed by human digestive enzymes. Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, branched maltodextrin, inulin, and guar gum hydrolysate, with indigestible dextrin, polydextrose, and combinations thereof being preferred.

[0042] Resistant dextrin is made by adding a small amount of hydrochloric acid to starch, heating it, and then enzymatically treating it. It refers to dextrin that contains indigestible components as measured by high-performance liquid chromatography (enzyme-HPLC), which is the method for analyzing dietary fiber described in Eishin No. 13 ("Methods for analyzing nutritional components, etc. in the nutrition labeling standards"). The term is used to include its reduced product produced by hydrogenation.

[0043] As the soy protein hydrolysate, a product obtained by hydrolyzing soy protein as a raw material with proteolytic enzymes such as proteases and peptidases can be used. Soybeans have excellent nutritional properties. Therefore, by using a soy protein hydrolysate as a fermentation raw material, it is possible to impart a satisfying drinking sensation, a complex flavor, or a full-bodied flavor to a beer-flavored fermented alcoholic beverage.

[0044] (Boiling treatment) The sugar solution obtained after saccharification can be boiled to prepare a broth (a boiled product of the sugar solution). It is preferable to filter the sugar solution before boiling, and then boil the resulting filtrate. Alternatively, instead of the filtrate of the sugar solution, a mixture of malt extract and warm water may be used and boiled. The boiling method and conditions can be determined as appropriate.

[0045] By adding aroma components such as herbs before or during the boiling process, a fermented malt alcoholic beverage with a desired flavor can be produced. Hops are particularly preferably added before or during the boiling process. Boiling in the presence of hops allows the flavor and aroma components of the hops to be efficiently extracted. The amount of hops to be added, the manner of addition (e.g., adding them in several batches), and the boiling conditions can be determined as appropriate.

[0046] (Clarification treatment) After boiling, it is preferable to remove insoluble matter such as proteins resulting from precipitation from the broth. Any solid-liquid separation means may be used to remove the insoluble matter, but typically a tank called a whirlpool is used to remove the precipitate. The temperature of the broth during this process should be 15°C or higher, and is generally around 50 to 80°C. The broth (filtrate) after removing the insoluble matter is cooled to an appropriate fermentation temperature using a plate cooler or the like. This broth after removing the insoluble matter becomes the fermentation raw material liquid.

[0047] <Fermentation process> The fermentation raw material liquid is subjected to fermentation. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts typically used in the production of alcoholic beverages. Either top-fermenting or bottom-fermenting yeast may be used, but bottom-fermenting yeast is preferred because it is easily applicable to large-scale brewing equipment.

[0048] The final apparent degree of attenuation of the fermented wort liquor is preferably 80% or more. If the final apparent degree of attenuation of the fermented wort liquor is less than 80%, the amino nitrogen is not sufficiently reduced, the sweetness of sugars remains, and the crispness of the fermented malt alcoholic beverage tends to be reduced. The final apparent degree of attenuation of the fermented malt alcoholic beverage of the present invention is preferably 80 to 120%, more preferably 85 to 110%.

[0049] The degree of fermentation is an important indicator of how much fermentation has progressed in beer after fermentation and how the fermentation is progressing. Furthermore, the final degree of fermentation refers to the ratio of the extract that can be assimilated by brewer's yeast to the original wort extract. Here, the extract that can be assimilated by brewer's yeast is the original wort extract minus the extract contained in the finished beer (i.e., the extract that remains after all the extract that can be used by brewer's yeast has been fermented (referred to as the final extract)). The apparent final degree of fermentation refers to the final degree of fermentation calculated using the value of the final extract and the extract concentration (w / w%) determined from the specific gravity of the apparent extract, i.e., the beer still containing alcohol.

[0050] The term "extract" refers to the non-volatile solids. Depending on the context, the term "extract" may refer to the non-volatile solids themselves, the amount of non-volatile solids, or the concentration of non-volatile solids.

[0051] The final apparent degree of fermentation Vend of the fermented wort can be calculated, for example, by the following formula (1). Vend(%)={(P-Eend) / P}×100 (1) [Where P is the original wort extract and Eend is the apparent final extract.]

[0052] Original wort extract (P) is theoretically calculated from the wort extract value before alcoholic fermentation according to Balling's equation using the alcohol concentration and extract value of the finished beer. Specifically, it can be determined by the method shown in Analytica-EBC (9.4) (2007). Furthermore, apparent final extract (Eend) can be determined by placing beer in a flask, adding a large amount of fresh compressed yeast, and fermenting with stirring at 25°C until the extract value no longer decreases (24 hours), and then measuring the apparent extract value of the remaining beer.

[0053] The apparent final extract (Eend) is calculated from the specific gravity of the final extract, including alcohol, and may therefore be a negative value. As a result, the apparent final fermentation may exceed 100%.

[0054] The apparent final attenuation can be controlled, for example, by adjusting the saccharification conditions, whether or not enzymes are used when saccharifying the raw materials, the types and amounts of raw materials, etc. For example, extending the saccharification time can increase the concentration of sugars available to yeast, thereby increasing the apparent final attenuation.

[0055] <Storage process and filtration process> Next, in the storage step, the obtained fermented liquor is aged in a storage tank and stored under low-temperature conditions of about 0°C for stabilization. After that, in the filtration step, the aged fermented liquor is filtered to remove yeast and proteins insoluble in that temperature range, thereby obtaining a fermented malt alcoholic beverage. Any method capable of filtering out the yeast may be used for this filtration, and examples include diatomaceous earth filtration and filter filtration using a filter with an average pore size of about 0.4 to 0.5 μm. The obtained fermented malt alcoholic beverage is typically bottled in a filling step and shipped as a finished product.

[0056] In addition, in a step subsequent to the yeast fermentation step, for example, water can be added to produce a fermented malt alcoholic beverage with an adjusted alcohol concentration. Furthermore, for example, by mixing with an alcohol-containing distillate or alcohol, a fermented malt alcoholic beverage equivalent to a liqueur under the Liquor Tax Act can be produced. The alcohol-containing distillate or the like can be added before or after adding water to adjust the alcohol concentration. Barley spirits is preferred as the alcohol-containing distillate or the like to be added, as this allows for the production of a fermented malt alcoholic beverage with a more preferable barley flavor.

[0057] The fermented malt alcoholic beverage of the present invention may not necessarily contain an alcohol-containing distillate or alcohol, in which case the fermented malt beverage will contain only the alcohol produced during the fermentation process.

[0058] <Linalool concentration> The fermented malt alcoholic beverage of the present invention has a linalool concentration of more than 20 ppb and less than 250 ppb. Linalool is a compound also known as 3,7-dimethyl-1,6-octadien-3-ol and is a type of aroma component. Linalool is a compound with a refreshing, sweet citrus and fruit-like aroma. Linalool may be isolated or extracted from natural products, chemically synthesized using a food chemistry-acceptable method, derived from raw materials containing linalool, or derived from raw materials containing a precursor that is converted to linalool during the manufacturing process.

[0059] Examples of raw materials containing linalool include hops, hop extracts, hop flavorings, etc. The linalool contained in the fermented malt alcoholic beverage of the present invention may be that to which commercially available linalool has been added as a flavoring.

[0060] Linalool in fermented malt alcoholic beverages enhances the sweet aroma, thereby masking the sourness or astringency that occurs when fermenting raw materials with reduced malt content. On the other hand, linalool does not exhibit sweetness and does not enhance the aftertaste of fermented malt alcoholic beverages. As a result, fermented malt alcoholic beverages containing linalool have an improved crispness. Furthermore, linalool increases the volume of the aroma, which is perceived in the back of the nose, contributing to improved drinking experience.

[0061] If the linalool concentration of the fermented malt alcoholic beverage is 20 ppb or less, the sourness or astringency of the fermented malt alcoholic beverage becomes noticeable, and the crispness tends to decrease, and if it is 250 ppb or more, the balance between sourness and sweetness is lost, and the palatability of the aroma tends to decrease. The linalool concentration of the fermented malt alcoholic beverage is preferably 30 to 200 ppb, more preferably 50 to 150 ppb.

[0062] The linalool concentration of fermented malt alcoholic beverages can be adjusted by, for example, adjusting the variety and amount of raw materials (such as hops) with high linalool content, and the timing of adding the raw materials, or by adding linalool appropriately. The linalool concentration of fermented malt alcoholic beverages can be measured, for example, using GC / MS.

[0063] <Amino nitrogen concentration> The fermented malt alcoholic beverage of the present invention has an amino nitrogen concentration of more than 1 mg / 100 ml and less than 5 mg / 100 ml. If the amino nitrogen concentration of the fermented malt alcoholic beverage is 1 mg / 100 ml or less, the umami flavor will be insufficient and the fermented malt alcoholic beverage will be less palatable, while if it is 5 mg / 100 ml or more, the sourness or astringency will be noticeable and the crispness will tend to be reduced. The amino nitrogen concentration of the fermented malt alcoholic beverage is preferably 1.5 to 3.5 mg / 100 ml, more preferably 2 to 3 mg / 100 ml.

[0064] The amino nitrogen concentration of a fermented malt alcoholic beverage can be adjusted by appropriately setting, for example, the type of raw material (malt, corn grits, etc.), the type of enzyme, the amount of enzyme (including proteolytic enzymes) added, the timing of enzyme addition, the proteolysis time in the mash tank, the pH in the mash tank, the set temperatures and holding times for each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration in the pre-fermentation liquid, the original extract concentration in the fermentation process, fermentation conditions (yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.). The amino nitrogen concentration of a fermented malt alcoholic beverage can be measured, for example, by the method described in "8.18 Amino Acid Nitrogen (IM) Ninhydrin Colorimetric Method" in the Revised BCOJ Beer Analysis Methods (edited by the International Technical Committee of the Brewers Association of Japan, 2013).

[0065] <True extract concentration> The fermented malt alcoholic beverage of the present invention preferably has a true extract concentration of less than 2 w / w%. The true extract concentration refers to the concentration (w / w) of non-volatile solids. If the true extract concentration of the fermented malt alcoholic beverage is 2 w / w% or more, the sweetness becomes more pronounced and the crispness tends to decrease. The true extract concentration of the fermented malt alcoholic beverage of the present invention is preferably 0.2 to 1.5 w / w%, more preferably 0.3 to 1 w / w%.

[0066] The term "extract" refers to the solid residue remaining after evaporation of wort. Extract is primarily composed of sugars. The extract content can be adjusted by varying the amount of raw malt, starches, and sugars added, as well as the degree of fermentation. Depending on the context, the term "extract" can refer to the non-volatile solids themselves, the amount of non-volatile solids, or the concentration of non-volatile solids (w / w%). The true extract concentration of fermented malt alcoholic beverages can be measured, for example, by the EBC method (BCOJ Beer Analysis Methods, 7.2 (2004), edited by the Brewers Association of Japan).

[0067] <Dietary fiber concentration> The fermented malt alcoholic beverage of the present invention has a dietary fiber concentration of less than 2 g / 100 ml. If the dietary fiber concentration of the fermented malt alcoholic beverage is 2 g / 100 ml or more, a rough feeling occurs, resulting in a poor aftertaste. The dietary fiber concentration of the fermented malt alcoholic beverage is preferably 1.5 g / 100 ml or less, more preferably 0.5 to 1.5 g / 100 ml.

[0068] From the viewpoint of imparting a beer-like drinking sensation and crispness, the fermented malt alcoholic beverage of the present invention preferably contains dietary fiber. On the other hand, from the viewpoint of further improving the quality of the aftertaste, the fermented malt alcoholic beverage of the present invention does not necessarily contain dietary fiber.

[0069] The dietary fiber concentration can be measured by high performance liquid chromatography or the Prosky method. The dietary fiber concentration can be adjusted by the type and amount of raw material used. The dietary fiber may contain dietary fiber derived from plant raw materials as well as separately added dietary fiber. An example of the separately added dietary fiber is indigestible dextrin.

[0070] The present invention will be explained in more detail by the following examples, but the present invention is not limited to these examples. [Example]

[0071] Example 1 Malt extract, cornstarch, sucrose, hops, and hot water were added to a boiling kettle and boiled for 60 minutes. After boiling, hot water was added to replace the evaporated contents, and the mixture was cooled to 8°C using a plate cooler to obtain cold wort. The malt ratio was 6%.

[0072] Beer yeast (bottom fermenting yeast) was added to the obtained wort and fermented at about 10°C, after which the beer yeast (bottom fermenting yeast) was removed. Fermentation conditions were adjusted so that the final apparent degree of attenuation of the fermented liquid was 108%.

[0073] The mixture was transferred to a different tank and aged for 7 days, then cooled to approximately -1°C and stabilized for 14 days. The mixture was then diluted with degassed water and filtered through diatomaceous earth to obtain a control fermentation broth. The control fermentation broth had a true extract content of 0.8 w / w%. A predetermined amount of dietary fiber ("E-Fiber" (trade name) manufactured by Matsutani Chemical Industry Co., Ltd.) or linalool ("Linalool" (trade name) manufactured by Tokyo Chemical Industry Co., Ltd.) was added to the control fermentation broth to prepare the fermentation broth for evaluation in each test group.

[0074] These fermented liquors for evaluation were subjected to sensory evaluation. The sensory evaluation was performed by five trained panelists specializing in beer, who scored the roughness, drinkability, crispness, and beer-likeness according to the criteria described below, and the average scores were used. The results of the sensory evaluation are shown in Tables 1 to 5.

[0075] The scoring criteria for each evaluation item are shown below. <Roughness> Evaluation criteria: Feel the texture of coarse solid particles on the tongue Evaluation criteria: 9-point scale, from 1 point (strong) when the presence of solids is strongly felt to 9 points (weak) when no solids are felt at all Excellent rating boundary: 5 points or more

[0076] <Drinkability> Evaluation criteria: Feeling the texture on the throat and the volume of the aroma that reaches the nose Evaluation criteria: 9-point scale, from 1 point (weak) when no sensation is felt on the throat or the volume of the fragrance that wafts up the nose to 9 points (strong) when a very strong sensation is felt on the throat or the volume of the fragrance that wafts up the nose. Excellent rating boundary: 6 points or more

[0077] <Sharpness> Evaluation criteria: Aftertaste disappears quickly Rating scale: 9-point scale, from 1 point (slow) for a lingering aftertaste to 9 points (fast) for almost no aftertaste. Excellent rating boundary: 5 points or more

[0078] <Beer-like> Evaluation criteria: A beer-like balance of satisfying taste and crispness Evaluation criteria: 9-point scale, from 1 point (not applicable) if the drinkability and crispness are not in harmony and do not remind one of beer at all to 9 points (applicable) if the drinkability and crispness are in harmony and can be recognized as beer. Excellent rating boundary: 6 points or more

[0079] [Table 1]

[0080] [Table 2]

[0081] [Table 3]

[0082] [Table 4]

[0083] [Table 5]

[0084] <Example 2> A cold wort was obtained in the same manner as in Example 1. The malt ratio was 6%. Beer yeast (bottom fermenting yeast) was added to the obtained wort and fermented at around 10°C, after which the beer yeast (bottom fermenting yeast) was removed. Fermentation conditions were adjusted so that the final apparent degree of attenuation of the fermented liquid would be 108%. The true extract content of the control fermented liquid was 0.8 w / w%. A control fermented liquid and fermented liquids for evaluation of each test group were prepared and evaluated. The results of the sensory evaluation are shown in Tables 6 to 10.

[0085] [Table 6]

[0086] [Table 7]

[0087] [Table 8]

[0088] [Table 9]

[0089] [Table 10]

[0090] Example 3 Hot water was added to malt extract, dietary fiber, and amino acids to a volume of 200 L, resulting in a liquid preparation with a malt ratio of 5%, a dietary fiber concentration of 1.00 g / 100 ml, and an amino nitrogen concentration of 2.5 mg / 100 ml. This was boiled for 60 minutes, and then hot water was added to compensate for the evaporation, and the heat trough was removed in a whirlpool tank. Raw material alcohol was added to the resulting cooled wort to achieve the alcohol concentrations shown in Table 11, thereby preparing evaluation beverages with alcohol concentrations ranging from 0.05 to 5 v / v%, as shown in Table 11. These beverages were evaluated in the same manner as in Example 1. The results of the sensory evaluation are shown in Table 11.

[0091] [Table 11]

Claims

1. The carbohydrate concentration is less than 0.5 g / 100 ml, The purine concentration is less than 0.5 mg / 100 ml, The alcohol concentration is less than 5% v / v, The linalool concentration is greater than 20 ppb and less than 250 ppb; The amino nitrogen concentration is greater than 1 mg / 100 ml and less than 5 mg / 100 ml. A beer-flavored fermented malt alcoholic beverage.

2. 2. The beer-taste fermented malt alcoholic beverage according to claim 1, wherein the malt ratio is 3% or more.

3. 2. The beer-taste fermented malt alcoholic beverage according to claim 1, wherein the malt ratio is 5% or more.

4. The beer-flavored fermented malt alcoholic beverage according to any one of claims 1 to 3, which contains water-soluble dietary fiber at a concentration of 2 g / 100 ml or less.

5. 2. The beer-flavored fermented malt alcoholic beverage according to claim 1, wherein the concentration of true extract is less than 2 wt%.

6. 2. The beer-taste fermented malt alcoholic beverage according to claim 1, wherein the malt ratio is less than 50%.

7. The beer-taste fermented malt alcoholic beverage according to claim 1, having a final apparent degree of attenuation of 80% or more.

8. The beer-flavored fermented malt alcoholic beverage according to claim 1, which does not contain any high-intensity sweetener.

9. Adjusting the carbohydrate concentration to less than 0.5 g / 100 ml; Adjusting the purine concentration to less than 0.5 mg / 100 ml; Adjusting the alcohol concentration to less than 5% v / v; Adjusting the linalool concentration to more than 20 ppb but less than 250 ppb; Adjusting the amino nitrogen concentration to more than 1 mg / 100 ml but less than 5 mg / 100 ml; A method for producing a beer-flavored fermented malt alcoholic beverage, comprising:

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