Beer-like malt beverage and method for producing the same

Abstract

To provide a beer-like malt beverage reduced in off-flavor derived from heated malt, and exhibiting body feeling and robust feeling peculiar to beer, and to provide a method for producing the same.SOLUTION: The beer-like malt beverage contains wort obtained by boiling a saccharified liquid of a carbohydrate raw material containing malt, or a fermentation liquid thereof, wherein the ratio of the concentration (ppb) of a 2-acetyltetrahydropyridine compound to the original wort extract (mass%) is 0.52 or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beer-like malt beverage in which off-flavors derived from malt, particularly off-flavors derived from heated malt, are reduced, and a method for producing the same. [Background technology]

[0002] Patent Document 1 describes a flavor improver for beer-like beverages, which contains at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine. Furthermore, Patent Document 1 also describes that when the flavor improver is added to a beer-like beverage, the grain aroma, which is an aftertaste aroma, is enhanced, thereby improving the flavor balance of the beer-like beverage.

[0003] On the other hand, some drinkers perceive the aroma of 2-acetyltetrahydropyridine compounds as an unpleasant grain aroma, i.e., an off-flavor. Therefore, there is a demand for reducing the amount of 2-acetyltetrahydropyridine compounds in beer-like beverages to meet drinker preferences.

[0004] Patent Document 2 describes a method for producing malt that can reduce the concentration of 2-acetyltetrahydropyridine compounds in malt beverages. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent Publication No. 2021-027828 [Patent Document 2] Patent application No. 2023-091062 [Non-patent literature]

[0006] [Non-Patent Document 1] R. Tressl et al., "Bildung von Verbindungen mit brotigem Aromacharakter in Malz und Bier", EBC Congress 1981 Summary of the Invention [Problem to be solved by the invention]

[0007] The 2-acetyltetrahydropyridine compounds contained in beer-like malt beverages are believed to be components derived from malt. Non-Patent Document 1 describes that when malt is roasted or wort is boiled, compounds with roasted, popcorn-like, or bread-like aromas are produced, that these aromas are the "off-flavors" (i.e., unpleasant odors) found in beer that has deteriorated due to thermal stress, and that the substances responsible for the off-flavors have been identified as 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine. The off-flavor caused by 2-acetyltetrahydropyridine compounds is sometimes referred to as a mouse urine odor in alcoholic beverages such as wine.

[0008] Therefore, it is conceivable to reduce the amount of 2-acetyltetrahydropyridine compounds contained in beer-like malt beverages by reducing the proportion of malt used in the raw materials. However, reducing the proportion of malt used also reduces the amounts of other malt-derived components, thereby reducing the richness of the beer-like malt beverage. Furthermore, in order to be sold as beer under the Liquor Tax Act, the proportion of malt used must be 50% by mass or more. Therefore, a method for reducing the amount of 2-acetyltetrahydropyridine compounds contained in beer-like malt beverages without reducing the proportion of malt used is desired.

[0009] An object of the present invention is to provide a beer-like malt beverage in which the off-flavor derived from heated malt is reduced and which has a beer-like richness and satisfying taste, and a method for producing the same. [Means for solving the problem]

[0010] The present invention provides the following aspects.

[0011] [Aspect 1] The invention comprises a wort obtained by boiling a saccharified liquid of a carbohydrate raw material containing malt or a fermented liquid thereof, A beer-like malt beverage in which the ratio of the 2-acetyltetrahydropyridine compound concentration (ppb) to the original wort extract concentration (mass%) is 0.52 or less, for example, 0.05 or more and 0.52 or less, preferably 0.07 or more but less than 0.5, more preferably 0.1 to 0.4, even more preferably 0.1 to 0.35, particularly preferably 0.1 to 0.3, and especially preferably 0.1 to 0.25.

[0012] [Aspect 2] A beer-like malt beverage according to [Aspect 1], wherein the proportion of barley malt contained in the carbohydrate raw material is 60% by mass or less, preferably 10 to 60% by mass, more preferably 20 to 60% by mass, even more preferably 20 to 40% by mass, and particularly preferably 20 to 30% by mass.

[0013] [Aspect 3] The beer-like malt beverage according to [Aspect 1] or [Aspect 2], wherein the malt includes malt other than barley malt.

[0014] [Aspect 4] The beer-like malt beverage according to [Aspect 3], wherein the malt other than barley malt is selected from the group consisting of wheat malt, oat malt, rye malt, and mixtures thereof, preferably oat malt, rye malt, and mixtures thereof.

[0015] [Aspect 5] A beer-like malt beverage according to any one of [Aspect 1] to [Aspect 4], wherein the proportion of malt used is 50% by mass or more, for example, 50 to 100% by mass, or 10 to 90% by mass, preferably 20 to 80% by mass, more preferably 40 to 70% by mass, and even more preferably 50 to 60% by mass, or 100% by mass.

[0016] [Aspect 6] A beer-like malt beverage according to any one of [Aspect 1] to [Aspect 5], wherein the ratio of the proline concentration (mg / 100 mL) in the saccharified solution immediately before boiling to the original wort extract concentration (% by mass) is 2.62 or less, for example, 0.45 to 2.62, preferably 0.5 to 2.5, more preferably 0.7 to 2.0, and even more preferably 0.8 to 1.9.

[0017] [Aspect 7] A beer-like malt beverage according to any one of [Aspect 1] to [Aspect 6], wherein the ratio of the proline concentration (mg / 100 mL) to the total amino acid concentration (mg / 100 mL) in the saccharified solution immediately before boiling is 0.21 or less, for example, greater than 0.1 and less than 0.21, preferably greater than 0.1 and less than 0.20, more preferably 0.11 to 0.195, even more preferably 0.12 to 0.19, and even more preferably 0.13 to 0.185.

[0018] [Embodiment 8] Obtaining wort by boiling a saccharified liquid of a sugar raw material containing malt; and A method for producing a beer-like malt beverage, comprising adjusting the ratio of the 2-acetyltetrahydropyridine compound concentration (ppb) to the original wort extract concentration (mass%) to 0.52 or less, for example, 0.05 or more and 0.52 or less, preferably 0.07 or more but less than 0.5, more preferably 0.1 to 0.4, even more preferably 0.1 to 0.35, particularly preferably 0.1 to 0.3, and especially preferably 0.1 to 0.25.

[0019] [Aspect 9] Obtaining a saccharified liquid of a carbohydrate raw material containing malt, adjusting the ratio of the proline concentration (mg / 100 mL) to the original wort extract concentration (% by mass) in the saccharified solution to 2.62 or less, for example, 0.45 to 2.62, preferably 0.5 to 2.5, more preferably 0.7 to 2.0, and even more preferably 0.8 to 1.9; and Boiling the mash to obtain wort; A method for producing a beer-like malt beverage, comprising:

[0020] [Aspect 10] Obtaining a saccharified liquid from a carbohydrate raw material containing malt, adjusting the ratio of the proline concentration (mg / 100 mL) to the total amino acid concentration (mg / 100 mL) in the saccharified solution to 0.21 or less, for example, more than 0.1 and 0.21 or less, preferably more than 0.1 and 0.20 or less, more preferably 0.11 to 0.195, even more preferably 0.12 to 0.19, and still more preferably 0.13 to 0.185; Boiling the mash to obtain wort; A method for producing a beer-like malt beverage, comprising:

[0021] [Embodiment 11] Obtaining wort by boiling a saccharified liquid of a sugar raw material containing malt; and A method for reducing off-flavors derived from heated malt in a beer-like malt beverage, comprising adjusting the ratio of the 2-acetyltetrahydropyridine compound concentration (ppb) to the original wort extract concentration (mass%) to 0.52 or less, for example, 0.05 or more and 0.52 or less, preferably 0.07 or more but less than 0.5, more preferably 0.1 to 0.4, even more preferably 0.1 to 0.35, particularly preferably 0.1 to 0.3, and especially preferably 0.1 to 0.25.

[0022] [Aspect 12] Obtaining a saccharified liquid from a carbohydrate raw material containing malt, adjusting the ratio of the proline concentration (mg / 100 mL) to the original wort extract concentration (% by mass) in the saccharified solution to 2.62 or less, for example, 0.45 to 2.62, preferably 0.5 to 2.5, more preferably 0.7 to 2.0, and even more preferably 0.8 to 1.9; and Boiling the mash to obtain wort; The method for reducing off-flavors derived from heated malt in a beer-like malt beverage comprises:

[0023] [Aspect 13] Obtaining a saccharified liquid from a carbohydrate raw material containing malt, adjusting the ratio of the proline concentration (mg / 100 mL) to the total amino acid concentration (mg / 100 mL) in the saccharified solution to 0.21 or less, for example, more than 0.1 and 0.21 or less, preferably more than 0.1 and 0.20 or less, more preferably 0.11 to 0.195, even more preferably 0.12 to 0.19, and still more preferably 0.13 to 0.185; Boiling the mash to obtain wort; The method for reducing off-flavors derived from heated malt in a beer-like malt beverage comprises: [Effects of the Invention]

[0024] According to the present invention, a method for producing a beer-like malt beverage can be provided in which the off-flavor derived from heated malt is reduced and which exhibits a beer-like richness and satisfying drinking experience. [Brief explanation of the drawings]

[0025] [Figure 1] FIG. 1 is a graph showing the relationship between the ratio (proline / total amino acids) of the proline concentration (mg / 100 mL) in the saccharified solution immediately before boiling to the original wort extract concentration (mass %) and the ATHP concentration (ppb) in Congress wort. DETAILED DESCRIPTION OF THE INVENTION

[0026] In this specification, the term "process" refers not only to an independent process, but also to a process that cannot be clearly distinguished from other processes, as long as the intended purpose of the process is achieved. Furthermore, a numerical range indicated using "to" indicates a range that includes the numerical values ​​before and after "to" as the minimum and maximum values, respectively. Furthermore, when multiple upper and lower limits are listed for a specific parameter, any of these upper and lower limits can be combined to form a suitable numerical range. 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 herein, and various modifications can be made without departing from the spirit of the present invention.

[0027] Beer-like malt beverages are beverages that contain malt as an ingredient and have the flavor of beer, regardless of the alcohol content. Examples include beer, happoshu, new genre (a type of sparkling alcoholic beverage that uses hops as one of its ingredients and does not fall under the category of beer or happoshu), and non-alcoholic beer.

[0028] The beer-like malt beverage may be a beer-like fermented malt beverage or a beer-like unfermented malt beverage, but is preferably a beer-like fermented malt beverage.

[0029] In the case of a beer-like fermented malt beverage, the final apparent degree of attenuation may be preferably 70 to 90%, more preferably 75 to 88%, and even more preferably 80 to 88%.

[0030] The alcohol content of the beer-like malt beverage is not particularly limited, and it may be an alcoholic beverage or a non-alcoholic beverage (non-alcoholic beer). A "non-alcoholic beverage" refers to a beverage with an alcohol concentration of less than 1 v / v%.

[0031] When the beer-like malt beverage is an alcoholic beverage, the alcohol concentration may be, for example, 1.0 to 9.0 v / v%, preferably 3.0 to 8.0 v / v%, and more preferably 5.0 to 6.0 v / v%. The alcohol concentration of the beer-like malt beverage can be adjusted by conventionally known methods.

[0032] The beer-like malt beverage of the present invention has a ratio of the concentration (ppb) of a 2-acetyltetrahydropyridine compound (hereinafter also referred to as "ATHP") to the concentration (mass%) of original wort extract (hereinafter also referred to as "ATHP / original wort extract") of 0.52 or less. ATHP is one of the main components of off-flavors derived from heated malt. ATHP / original wort extract is an index representing the ATHP content per "raw material unit" in a beer-like malt beverage. By setting the ATHP / original wort extract ratio to 0.52 or less, the off-flavor of the beer-like malt beverage can be reduced without impairing the richness and drinking satisfaction of beer. If the ATHP / original wort extract ratio exceeds 0.52, the off-flavor of the beer-like malt beverage becomes noticeable, adversely affecting the flavor and aroma.

[0033] The ATHP / raw wort extract of a beer-like malt beverage may be, for example, 0.05 or more and 0.52 or less, preferably 0.07 or more but less than 0.5, more preferably 0.1 to 0.4, even more preferably 0.1 to 0.35, particularly preferably 0.1 to 0.3, and especially preferably 0.1 to 0.25.

[0034] Here, the 2-acetyltetrahydropyridine compound (ATHP) refers to 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine, as well as mixtures thereof.

[0035] The ATHP concentration of the beer-like malt beverage may be, for example, 1.0 to 6.2 ppb, 1.0 to 5.0 ppb, preferably 1.0 to 4.0 ppb, more preferably 1.0 to 3.0 ppb, and even more preferably 1.0 to 2.5 ppb. When the ATHP concentration is 6.2 ppb or less, the off-flavor derived from heated malt in the beer-like malt beverage tends to be suppressed.

[0036] The ATHP concentration (ppb) in beer-like malt beverages can be determined as follows. 50 μL of an internal standard solution (containing 4 μg / mL of ATHP stable isotope), 200 μL of formic acid, and 10 mL of distilled water are added to 20 g of a beer-like malt beverage, and the resulting solution is loaded onto a column (e.g., Waters OASIS MCX 500 mg / 6 ml). The column was then washed with 5 mL of 1% formic acid and eluted with 5 mL of 2% ammonia in methanol. The eluate was diluted 2-fold with distilled water and analyzed using a liquid chromatograph mass spectrometer (LC / MS / MS) (e.g., AB-SCIEX 5500QTRAP) to measure the ATHP concentration (ppb) in the beer-like malt beverage. The liquid chromatograph mass spectrometer can be a Waters ACQUITY UPLC BEH C18 1.7 μm, 2.1 × 100 mm column. The mobile phase conditions are, for example, 10 mM ammonium bicarbonate (A) and acetonitrile (B), with a B volume percentage of 10% (B volume %, t): 10% (B volume %, 1 min), 50% (B volume %, 6 min), and an ATHP transition of 126 → 84 (collision energy: 23 V). A calibration curve prepared by adding a standard can be used for quantification.

[0037] In this specification, the original wort extract concentration (mass%) of a beer-like malt beverage is calculated by back-calculating the theoretical wort extract concentration before alcoholic fermentation from the alcohol concentration and extract content of the beer-like malt beverage according to Balling's equation. Specifically, it can be determined by the method set forth in Section 8.5 of the BCOJ Analytical Methods (revised in 2013).

[0038] The ATHP / raw wort extract can be adjusted by adjusting the types and ratios of raw materials, the components and ratios of the components contained in the saccharified liquid immediately before boiling, and the production method, such as saccharification conditions.

[0039] [Method for producing beer-like malt beverage] When the beer-like malt beverage of the present invention is a fermented beverage, it can be produced through a saccharification process in which a carbohydrate (starch) raw material is saccharified to prepare a saccharified solution, a boiling process in which hops are added to the filtrate of the saccharified solution and boiled to prepare wort, a fermentation process in which the wort is alcoholically fermented by yeast, a storage (aging) process, and a filtration process.

[0040] When the beer-like malt beverage of the present invention is a non-fermented beverage, it can be produced through a saccharification process in which a carbohydrate (starch) raw material is saccharified to prepare a saccharified solution, and a boiling process in which hops are added to the filtrate of the saccharified solution and boiled to prepare wort.

[0041] In the saccharification process, a mixture containing a carbohydrate raw material and raw water is prepared, and the prepared mixture is heated to saccharify the starch and prepare a saccharified solution. The carbohydrate raw material includes malt. Examples of carbohydrate raw materials other than malt include grains other than malt, potatoes, starch, and sugars. Examples of malt include barley malt, wheat malt, oat malt, and rye malt. Examples of grains other than malt include wheat, rice, corn, koryan, soybeans, and other grains. Examples of potatoes include potatoes, and examples of starches include cornstarch. Examples of sugars include glucose, fructose, sucrose, oligosaccharides, isomerized sugar, starch saccharified sugar, liquid sugar, and sugar alcohols. The carbohydrate raw materials other than malt may be used alone or in combination of two or more. The grain raw material can be used as grain syrup, grain extract, etc., but is preferably used as a grain pulverized product obtained by pulverizing the grain. The pulverization of grains can be carried out by a conventional method.

[0042] The ground grain product may be one that has been subjected to conventional processing before or after grinding, such as ground malt, corn starch, or corn grits. The ground grain product used is preferably ground malt. By using ground malt, a beer-like malt beverage with a more pronounced beer-like flavor can be produced. The ground malt may be oats, rye, or barley, such as two-row barley, germinated by a conventional method, dried, and then ground to a predetermined particle size. The grain raw material may be one type of grain raw material, or a mixture of multiple types of grain raw materials. For example, ground malt may be used as the main raw material, and ground rice or corn may be used as the secondary raw material.

[0043] The carbohydrate raw material contains malt from the viewpoint of imparting a beer-like flavor. Proline contained in malt is one of the ATHP precursors, and it is thought that conversion of proline to ATHP occurs during the production process of a beer-like malt beverage, particularly during the boiling process and wort clarification process (whirlpool process) described below. Therefore, it is preferable to reduce the amount of ATHP produced during the production process and lower the ATHP concentration and ATHP / raw wort extract in the beer-like malt beverage by reducing the amount of malt with a high proline content or by using malt with a low proline content.

[0044] Barley malt has a high proline content. Therefore, by reducing the ratio of barley malt with a high proline content (one of the ATHP precursors) in the carbohydrate raw material and the malt in the carbohydrate raw material, the amount of ATHP produced during the production process of a beer-like malt beverage can be reduced. As a result, the ATHP / raw wort extract content of the beer-like malt beverage can be reduced, and the off-flavor derived from heated malt in the beer-like malt beverage can be reduced.

[0045] In one embodiment, the malt may include barley malt, and the proportion of barley malt contained in the carbohydrate raw material may be, for example, 60% by mass or less, preferably 10 to 60% by mass, more preferably 20 to 60% by mass, even more preferably 20 to 40% by mass, and particularly preferably 20 to 30% by mass, relative to 100% by mass of the carbohydrate raw material. When the proportion of barley malt in the carbohydrate raw material is 60% by mass or less, the proline content is reduced, and the amount of ATHP produced is likely to be reduced.

[0046] In one embodiment, the proportion of barley malt may be preferably 5 to 80% by mass, more preferably 10 to 70% by mass, even more preferably 15 to 60% by mass, and particularly preferably 20 to 50% by mass, relative to 100% by mass of total malt. When the proportion of barley malt in total malt is 80% by mass or less, particularly 50% by mass or less, the amount of ATHP produced is likely to be reduced.

[0047] In order to enhance the richness and satisfying taste of beer even when the proportion of barley malt is reduced, in one embodiment, the malt may contain malt other than barley malt in addition to or instead of barley malt. The malt other than barley malt may be malt selected from wheat malt, oat malt, rye malt, and mixtures thereof.

[0048] In one aspect, the total proportion of malt other than barley malt may be preferably 20 to 95% by mass, more preferably 30 to 90% by mass, even more preferably 40 to 85% by mass, and particularly preferably 50 to 80% by mass, relative to 100% by mass of total malt. When the total proportion of malt other than barley malt in all malt is 20% by mass or more, particularly 40% by mass or more, the proline content in the carbohydrate raw material can be reduced, thereby suppressing the amount of ATHP produced in the production of a beer-like malt beverage and making it easier to reduce off-flavors derived from heated malt in the beer-like malt beverage.

[0049] Among malts other than barley malt, wheat malt has a higher proline content than oat malt and rye malt. Therefore, in one embodiment, the malt other than barley malt is preferably malt selected from oat malt, rye malt, and a mixture thereof.

[0050] In one aspect, the malt may include barley malt and wheat malt, and the total proportion of barley malt and wheat malt may be, for example, 60% by mass or less, preferably 10 to 60% by mass, more preferably 20 to 60% by mass, even more preferably 20 to 40% by mass, and particularly preferably 20 to 30% by mass, relative to 100% by mass of the carbohydrate raw material. When the proportion of barley malt and wheat malt in the carbohydrate raw material is 60% by mass or less, the proline content is reduced, and the amount of ATHP produced is likely to be reduced.

[0051] In one embodiment, the total proportion of barley malt and wheat malt may be preferably 5 to 80% by mass, more preferably 10 to 70% by mass, even more preferably 15 to 60% by mass, and particularly preferably 20 to 50% by mass, relative to 100% by mass of total malt. When the proportion of barley malt and wheat malt in total malt is 80% by mass or less, particularly 50% by mass or less, the amount of ATHP produced is likely to be reduced.

[0052] Oat malt and rye malt have a lower proline content than other malts such as barley malt and wheat malt. Therefore, by using at least one malt selected from the group consisting of oat malt and rye malt, which has a low proline content (one of the ATHP precursors), it is possible to reduce the amount of ATHP produced in the production process of a beer-like malt beverage, thereby lowering the ATHP / raw wort extract content of the beer-like malt beverage and reducing the off-flavor derived from heated malt in the beer-like malt beverage.

[0053] In one embodiment, the malt preferably comprises at least one type of malt selected from the group consisting of oat malt and rye malt.

[0054] In one aspect, the total proportion of oat malt and rye malt may be preferably 20 to 95% by mass, more preferably 30 to 90% by mass, even more preferably 40 to 85% by mass, and particularly preferably 50 to 80% by mass, relative to 100% by mass of total malt. When the total proportion of oat malt and rye malt in the total malt is 20% by mass or more, the proline content in the carbohydrate raw material can be reduced, thereby suppressing the amount of ATHP produced in the production of a beer-like malt beverage and making it easier to reduce off-flavors derived from heated malt in the beer-like malt beverage. In another aspect, the total proportion of oat malt and rye malt may be 100% by mass, relative to 100% by mass of total malt.

[0055] In one embodiment, the ratio of oat malt may be preferably 20 to 95% by mass, more preferably 30 to 90% by mass, even more preferably 40 to 85% by mass, and particularly preferably 50 to 80% by mass, relative to 100% by mass of total malt. In another embodiment, the ratio of oat malt may be 100% by mass, relative to 100% by mass of total malt. In one embodiment, the ratio of rye malt may be preferably 20 to 95% by mass, more preferably 30 to 90% by mass, even more preferably 40 to 85% by mass, and particularly preferably 50 to 80% by mass, relative to 100% by mass of total malt. In another embodiment, the ratio of rye malt may be 100% by mass, relative to 100% by mass of total malt.

[0056] The higher the malt usage ratio among the carbohydrate raw materials, the stronger the malt-derived umami, beer-like richness, and drinkability of the resulting beer-like malt beverage. The malt usage ratio refers to the mass ratio (%) of malt to all raw materials excluding water, hops, and yeast. The malt usage ratio may be, for example, 10 to 90 mass%, preferably 20 to 80 mass%, more preferably 40 to 70 mass%, and even more preferably 50 to 60 mass%. In one embodiment, the malt usage ratio may be 100 mass%. By setting the malt usage ratio to 50 mass% or more, it is easy to impart a beer-like flavor and aroma.

[0057] In a specific example of the saccharification process, a sugar raw material and warm water are added to a mash tank and mixed to prepare a mash. Here, the sugar raw material, such as malt, is preferably used in a finely crushed form, and preferably used in a state where the starch is gelatinized or even liquefied using a malt-derived enzyme or enzymatic agent. The preparation of the mash can be carried out by a conventional method, for example, by maintaining the mixture at 40 to 70°C for 20 to 120 minutes. If necessary, other raw materials or enzymes such as saccharifying enzymes and proteases may also be added. Saccharifying enzymes refer to enzymes that break down starch to produce sugar, and are contained in malt itself, such as α-amylase, glucoamylase, and pullulase.

[0058] The mashed mash is then gradually heated and maintained at a predetermined temperature for a certain period of time, whereby the starch is saccharified using enzymes derived from malt or enzymes added to the mash (saccharification process). A protein-restoring process may be performed prior to the saccharification process to reduce the proline / total amino acid ratio (described below). The protein-restoring process may be performed, for example, by maintaining the mashed mash at 40-60°C for 10-90 minutes, preferably at 45-55°C for 10-60 minutes. The saccharification temperature and time can be determined appropriately, taking into account the type of enzyme used, the amount of mashed mash, and the desired quality of the beer-like malt beverage. For example, the mashed mash may be maintained at 60-76°C for 30-90 minutes, preferably at 60-67°C for 10-90 minutes. After saccharification, the mashed mash is maintained at 76-78°C for 10 minutes, preferably at 76-78°C for 3-5 minutes, and then filtered in a wort filtration tank to remove solids and obtain a clear saccharified solution. Alternatively, a mashed mash prepared by adding some of the malt, some or all of the other sugar solution raw materials, and warm water to a mash kettle and mixing them may be saccharified, and the resulting mixture may then be mixed with the mashed mash saccharified in the mash tank described above, and the resulting mixture may be filtered in a filtration tank to obtain a saccharified mashed mashed mashed mashed.

[0059] In the boiling step, hops are added to the saccharified liquor filtrate prepared in the saccharification step and boiled. To adjust the amount of wort extract, hot water may be added to the saccharified liquor before boiling. Typically, the obtained saccharified liquor filtrate is transferred to a boiling kettle, and hops are added and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. Furthermore, raw materials other than hops can be added to the saccharified liquor as needed.

[0060] Hops are commonly used as a raw material for imparting beer flavor and bitterness to beer-like malt beverages. Hops may also be processed. A hop processed product refers to a hop product obtained by variously processing hops. Examples of hop processed products include dried hop cones, hop pellets, hop extracts obtained by extracting hops with an organic solvent or carbon dioxide gas, and iso-hop extracts obtained by isoflavonizing hops.

[0061] After boiling, the broth is preferably subjected to a clarification treatment to remove insoluble matter such as proteins resulting from precipitation. Any solid-liquid separation means may be used to remove the insoluble matter, but typically a solid-liquid separation 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 80 to 95°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.

[0062] Boiling may be carried out, for example, at 90 to 100° C. for 1 to 120 minutes, preferably at 95 to 100° C. for 60 to 90 minutes. Clarification may be carried out, for example, at 90 to 100° C. for 10 to 30 minutes, preferably at 95 to 100° C. for 10 to 40 minutes.

[0063] As mentioned above, proline is one of the precursors of ATHP. Furthermore, the conversion of proline to ATHP occurs, for example, by heating a saccharified solution containing proline to 90°C or higher. Therefore, ATHP is thought to be produced during boiling and clarification before the boiled wort is cooled. Therefore, the amount of ATHP produced during the production process can be easily reduced by adjusting the proline content of the saccharified solution immediately before boiling, i.e., the process before ATHP is produced from proline. As a result, the ATHP concentration and ATHP / raw wort extract of the beer-like malt beverage can be reduced, thereby reducing the off-flavor derived from heated malt.

[0064] In one aspect, the ratio of the proline concentration (mg / 100 mL) to the original wort extract concentration (mass%) in the saccharified solution immediately before boiling (hereinafter also referred to as "proline / original wort extract") may be, for example, 0.45 to 2.62, preferably 0.5 to 2.5, more preferably 0.7 to 2.0, and even more preferably 0.8 to 1.9. When the proline / original wort extract ratio in the saccharified solution immediately before boiling is 2.62 or less, the amount of ATHP produced in the production process is easily reduced, the ATHP concentration and ATHP / original wort extract ratio in the beer-like malt beverage are reduced, and off-flavors derived from heated malt can be reduced. In this specification, the saccharified solution immediately before boiling refers to a saccharified solution from which solids have been removed by filtration after saccharification, and is immediately before being boiled.

[0065] Amino acids other than proline inhibit the production of ATHP from proline. Examples of amino acids other than proline include glycine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, tryptophan, arginine, and cysteine. Cysteine ​​is particularly effective in inhibiting the production of ATHP. Therefore, by increasing the concentration of amino acids other than proline in the saccharified solution immediately before boiling, which is a step prior to the production of ATHP from proline, the production of ATHP can be easily suppressed, and the ATHP concentration and ATHP / raw wort extract in beer-like malt beverages can be reduced.

[0066] Because amino acids other than proline inhibit the production of ATHP, lowering the ratio of proline to all amino acids contained in the saccharified liquid immediately before boiling reduces the amount of ATHP produced, lowering the ATHP concentration and ATHP / raw wort extract in the beer-like malt beverage, and making it easier to reduce the off-flavors derived from heated malt.

[0067] In one aspect, the ratio of the proline concentration (mg / 100 mL) to the total amino acid concentration (mg / 100 mL) in the saccharified solution immediately before boiling (hereinafter also referred to as "proline / total amino acids") may be, for example, more than 0.1 and not more than 0.21, preferably more than 0.1 and not more than 0.20, more preferably 0.11 to 0.195, even more preferably 0.12 to 0.19, and even more preferably 0.13 to 0.185. When the proline / total amino acids ratio in the saccharified solution immediately before boiling is 0.21 or less, the amount of ATHP produced can be reduced, the ATHP concentration and ATHP / raw wort extract in the beer-like malt beverage can be reduced, and off-flavors derived from heated malt can be reduced.

[0068] The amino acid concentration can be measured, for example, by the AccQ-Tag Ultra labeling method using an Acquity UPLC analyzer manufactured by Waters Corporation (USA), or by an automated amino acid analyzer such as the JLC-500 / V model manufactured by JEOL Ltd.

[0069] The proline / total amino acids can be adjusted by adjusting the raw material composition, adding amino acids other than proline, adjusting the temperature and time of the protein quenching step, etc.

[0070] In one embodiment, the carbohydrate raw material may include a raw material that is low in proline content and high in amino acids other than proline, such as unmalted barley, oats, rye, and mixtures thereof.

[0071] In one aspect, the saccharified solution before boiling preferably contains amino acids other than proline, such as glycine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, tryptophan, arginine, cysteine, and mixtures thereof, particularly cysteine.

[0072] The ATHP concentration of the wort cooled after boiling may be, for example, 1.0 to 6.2 ppb, preferably 1.0 to 5.0 ppb, more preferably 1.0 to 4.0 ppb, even more preferably 1.0 to 3.0 ppb, and even more preferably 1.0 to 2.5 ppb. By keeping the ATHP concentration of the wort cooled after boiling within the above range, for example, 6.2 ppb or less, particularly 2.5 ppb or less, off-flavors derived from heated malt in beer-like malt beverages can be suppressed.

[0073] The ratio of the ATHP concentration (ppb) to the original wort extract concentration (% by mass) in the wort cooled after boiling (ATHP / original wort extract) may be, for example, 0.05 or more and 0.52 or less, preferably 0.07 or more and less than 0.5, more preferably 0.1 to 0.4, even more preferably 0.1 to 0.35, particularly preferably 0.1 to 0.3, and especially preferably 0.1 to 0.25. By keeping the ATHP / original wort extract ratio in the wort cooled after boiling within the above range, for example 0.52 or less, off-flavors derived from heated malt in beer-like malt beverages can be suppressed.

[0074] In the fermentation process, yeast is added to the boiled wort from the saccharified liquid and transferred to a fermentation tank for fermentation. The wort to be fermented is also called pre-fermentation liquid. The fermentation temperature is usually 8 to 15°C, and the fermentation period is preferably 3 to 10 days. The yeast used for fermentation is not particularly limited, and any yeast capable of decomposing the carbohydrates in the pre-fermentation liquid into alcohol and carbon dioxide can be used. However, it can be appropriately selected from yeasts typically used in the production of alcoholic beverages. For example, beer yeast can be used. The yeast may be either top-fermenting yeast or bottom-fermenting yeast. The fermented liquid after the fermentation process can be filtered to remove the yeast and other components, thereby producing a beer-like fermented malt beverage.

[0075] In one embodiment, the final apparent attenuation degree of the wort fermentation liquid may be preferably 70 to 90%, more preferably 75 to 88%, and even more preferably 80 to 88%. If the final apparent attenuation degree of the wort fermentation liquid is 90% or more, the taste tends to be light and watery, while if it is 70% or less, the taste tends to be rich and heavy.

[0076] 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.

[0077] 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.

[0078] 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.]

[0079] 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.

[0080] 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%.

[0081] 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.

[0082] In the storage process, the fermented liquid obtained in the fermentation process is matured in a storage tank and stored at low temperatures of around 0°C to stabilize it. After maturation, the fermented liquid is filtered to remove yeast and other components, producing a beer-like fermented malt beverage.

[0083] In order to achieve a desired alcohol concentration, an appropriate amount of water may be added to the fermented liquid obtained in the fermentation step or storage step before or after filtration to dilute the fermented liquid. Furthermore, in the method for producing a beer-like malt beverage, carbon dioxide gas may be added to the fermented liquid obtained in the fermentation step or storage step before or after filtration.

[0084] Before or after filtration of the fermented liquid obtained in the fermentation step or storage step, an alcohol-containing distilled liquid may be mixed to produce a liqueur or the like.

[0085] The beer-like malt beverage can be provided as a bottled beverage by filling and sealing it in a container. Suitable containers include brown containers, bottle containers, and brown bottle containers. Specific examples of containers include bottles (preferably brown, brown, or black beer bottles), cans (preferably aluminum cans), barrels, as well as plastic containers such as PET bottles and paper containers.

[0086] The beer-like malt beverage contains wort obtained by boiling a saccharified liquid of a carbohydrate raw material containing malt, or a fermented liquid thereof.

[0087] In a beer-like malt beverage, the proportion of barley malt contained in the carbohydrate raw material may be, for example, 60% by mass or less, preferably 10 to 60% by mass, more preferably 20 to 60% by mass, even more preferably 20 to 40% by mass, and particularly preferably 20 to 30% by mass, relative to 100% by mass of the carbohydrate raw material.

[0088] In the beer-like malt beverage, the proportion of barley malt contained in the carbohydrate raw material may be preferably 5 to 80 mass%, more preferably 10 to 70 mass%, even more preferably 15 to 60 mass%, and particularly preferably 20 to 50 mass%, relative to 100 mass% of total malt.

[0089] The malt contained in the sugar raw material of the beer-like malt beverage may include malt other than barley malt in addition to or instead of barley malt. The malt other than barley malt may be malt selected from wheat malt, oat malt, rye malt, and mixtures thereof.

[0090] In the beer-like malt beverage, the total proportion of malt other than barley malt contained in the carbohydrate raw material may be preferably 20 to 95% by mass, more preferably 30 to 90% by mass, even more preferably 40 to 85% by mass, and particularly preferably 50 to 80% by mass, relative to 100% by mass of total malt. When the total proportion of malt other than barley malt in the total malt is 20% or more, particularly 40% by mass or more, the proline content in the carbohydrate raw material can be reduced, thereby suppressing the amount of ATHP produced during the production of the beer-like malt beverage and making it easier to reduce off-flavors derived from heated malt in the beer-like malt beverage.

[0091] Among malts other than barley malt, wheat malt has a higher proline content than oat malt and rye malt. Therefore, in one embodiment, the malt other than barley malt is preferably malt selected from oat malt, rye malt, and a mixture thereof.

[0092] In a beer-like malt beverage, the total proportion of barley malt and wheat malt contained in the carbohydrate raw material may be, for example, 60% by mass or less, preferably 10 to 60% by mass, more preferably 20 to 60% by mass, even more preferably 20 to 40% by mass, and particularly preferably 20 to 30% by mass, relative to 100% by mass of the carbohydrate raw material.

[0093] In the beer-like malt beverage, the total proportion of barley malt and wheat malt contained in the carbohydrate raw material may be preferably 5 to 80 mass%, more preferably 10 to 70 mass%, even more preferably 15 to 60 mass%, and particularly preferably 20 to 50 mass%, relative to 100 mass% of total malt.

[0094] In the beer-like malt beverage, the malt contained in the carbohydrate raw material preferably contains at least one type of malt selected from the group consisting of oat malt and rye malt. The total proportion of the oat malt and rye malt may be preferably 20 to 95% by mass, more preferably 30 to 90% by mass, even more preferably 40 to 85% by mass, and particularly preferably 50 to 80% by mass, relative to 100% by mass of the total malt. In another aspect, the total proportion of the oat malt and rye malt may be 100% by mass, relative to 100% by mass of the total malt.

[0095] The beer-like malt beverage may have a malt content of, for example, 10 to 90% by mass, preferably 20 to 80% by mass, more preferably 40 to 70% by mass, and even more preferably 50 to 60% by mass. A malt content of 50% by mass or more tends to impart a beer-like flavor. In one embodiment, the malt content may be 100% by mass.

[0096] In the beer-like malt beverage, the proline / raw wort extract in the saccharified solution immediately before boiling may be, for example, 0.45 to 2.62, preferably 0.5 to 2.5, more preferably 0.7 to 2.0, and even more preferably 0.8 to 1.9.

[0097] The beer-like malt beverage may have a proline / total amino acids ratio in the saccharified solution immediately before boiling of, for example, more than 0.1 and not more than 0.21, preferably more than 0.1 and not more than 0.20, more preferably 0.11 to 0.195, even more preferably 0.12 to 0.19, and even more preferably 0.13 to 0.185.

[0098] By producing a beer-like malt beverage using the above-mentioned production method, it is possible to reduce malt-derived off-flavors derived from heated malt in the beer-like malt beverage, particularly off-flavors derived from 2-acetyltetrahydropyridine compounds. Thus, the present invention encompasses a method for reducing heated malt-derived off-flavors in a beer-like malt beverage.

[0099] The present invention will be explained in more detail by the following examples, but the present invention is not limited to these examples. [Example]

[0100] Example 1 Congress wort with a 100% malt content by mass was produced using 100% barley malt, 100% wheat malt, 100% oat malt, and 100% rye malt according to BCOJ analytical method 4.3. Specifically, 50 g of malt ground using a Buhler-Miag disc mill was placed in a beaker at 45°C, and 200 ml of distilled water was added. After holding at 45°C for 30 minutes, the mash temperature was increased by 1°C per minute to 70°C. Once the temperature reached 70°C, an additional 100 ml of distilled water was added. After holding at 70°C for 60 minutes, the mash was cooled to room temperature over 10 to 15 minutes. The stirrer and other components in the beaker were washed, and the volume was maintained at 450 ml. The mixture was then boiled at 100°C for 60 minutes and clarified using filter paper to obtain Congress wort.

[0101] The ATHP concentration and the original wort extract concentration of the obtained Congress wort were measured, and the ATHP / original wort extract ratio was calculated.

[0102] The ATHP concentration, original wort extract concentration, and ATHP / original wort extract ratio of the Congress wort are shown in Table 1. The proline concentration and total amino acid concentration of the saccharified solution immediately before boiling, and the ratio of the proline concentration to the total amino acid concentration of the saccharified solution immediately before boiling are also shown in Table 1. The Congress wort was diluted for analysis so that the original wort extract concentration was 10% by mass.

[0103] [Table 1]

[0104] <Example 2> Congress wort was produced in the same manner as in Example 1, except that barley malt, oat malt, and barley flakes were used in the blending ratios shown in Table 2. The ATHP concentration, original wort extract concentration, and ATHP / original wort extract value of the Congress wort, as well as the proline concentration, total amino acid concentration, and ratio of proline concentration to total amino acid concentration of the saccharification solution immediately before boiling are shown in Table 2. The Congress wort was diluted for analysis so that the original wort extract concentration was 10% by mass.

[0105] [Table 2]

[0106] Example 3 Congress wort was produced in the same manner as in Example 1, except that barley malt and barley flakes were used in the blending ratios shown in Table 3, and commercially available Neutrase (Novozyme Japan, product name "Neutrase 0.8L") was used as the protease in the amount shown in Table 3. Table 3 shows the ATHP concentration, original wort extract concentration, and ATHP / original wort extract ratio of the Congress wort, as well as the proline concentration, total amino acid concentration, and ratio of proline concentration to total amino acid concentration of the saccharified solution immediately before boiling. The Congress wort was diluted for analysis so that the original wort extract concentration was 10% by mass.

[0107] Figure 1 is a graph showing the relationship between the proline / total amino acids in the saccharified solution immediately before boiling and the ATHP concentration (ppb) in Congress wort, based on the results in Table 3. In the figure, the symbol "●" indicates the results for Samples 10 to 15, which used Neutrase, and the symbol "×" indicates the results for Samples 16 to 21, which did not use Neutrase. The dotted line in the figure indicates a linear approximation line for Samples 10 to 21.

[0108] [Table 3]

[0109] Example 4 Beer-like malt beverages were produced using barley malt and oat malt, respectively. Specifically, the production of Congress wort in Example 1 was scaled up to a batch size of 160 L, and a beer-like malt beverage was produced in a 160 L-scale beer brewing plant. Before boiling, hop extract was added so that the bitterness value of the beer-like malt beverage was 20 BU, and then the beverage was boiled. After boiling, the wort was cooled to 10°C and aerated by injecting compressed air. Initial cell count: 20 x 10 6 The beer yeast was added so that the malt content was 100% and the primary fermentation was carried out in a fermenter at 12°C for 7 days. After a further 7 days of maturation, the malt was stabilized at -1°C for one week. Finally, the yeast was separated by diatomaceous earth filtration to produce a beer-like malt beverage. The resulting beer-like malt beverage had a final apparent attenuation of approximately 88% and an alcohol concentration of approximately 5.8 v / v%.

[0110] The ATHP concentrations and original wort extract concentrations of the resulting beer-like malt beverages were measured, and the ATHP / original wort extract ratio was calculated. Table 4 shows the ATHP concentrations, original wort extract, and ATHP / original wort extract values ​​of the beer-like malt beverages, as well as the proline concentrations, total amino acid concentrations, and ratios of the proline concentration to the total amino acid concentration of the saccharified solution immediately before boiling.

[0111] The resulting beer-like malt beverage was subjected to a sensory evaluation. The sensory evaluation was conducted by five trained beer experts. They scored the off-flavors derived from heated malt, the pleasant aroma, and the beer-likeness according to the criteria described below, and the average scores were used. The results of the sensory evaluation are shown in Table 4.

[0112] The scoring criteria for each evaluation item are shown below.

[0113] [Off-flavor derived from heated malt] Evaluation criteria: The aroma derived from heated malt is detected and felt to be unpleasant. Evaluation criteria: 5-point scale, from 1 point (weak) for non-malt non-alcoholic beer to 5 points (strong) for beer made with 100% malt by mass using barley malt Excellent rating boundary: 3 points or less

[0114] [Preferable scent] Evaluation criteria: A refreshing aroma reminiscent of beer Evaluation criteria: 5-point scale, from 1 point (not good) for non-alcoholic beer made with barley malt to 5 points (good) for Asahi Super Dry (manufactured by Asahi Breweries, Ltd.) Excellent rating boundary: 3 points or more

[0115] [Beer-like] Evaluation criteria: Feels like beer and has a rich, satisfying taste Evaluation criteria: 5-point scale, from 1 point (not applicable) for zero-sugar beer using barley malt to 5 points (applicable) for beer using 100% malt by mass using barley malt. Excellent rating boundary: 3 points or more

[0116] [Table 4]

[0117] <Example 5> Beer-like malt beverages were produced using barley malt and barley flakes, respectively. Specifically, the production of Congress wort in Example 1 was scaled up to a batch size of 160 L, and a beer-like malt beverage was produced in a 160 L-scale beer brewing plant. Before boiling, hop extract was added so that the bitterness value of the beer-like malt beverage was 20 BU, and then the beverage was boiled. After boiling, the wort was cooled to 10°C and aerated by injecting compressed air. Initial cell count: 20 x 10 6 Beer yeast was added so that the brewer's yeast concentration reached the desired value, and the primary fermentation was carried out for 7 days in a thermostatic chamber at 12°C. After a further 7 days of maturation, the mixture was stabilized at -1°C for one week. Finally, the yeast was separated by centrifugation to produce a beer-like malt beverage. For samples 31 to 36, commercially available Neutrase (Novozyme Japan, product name "Neutrase 0.8L") was used as the protease in the amount shown in Table 6. The final apparent attenuation of the resulting beer-like malt beverage was approximately 89.5%, and the alcohol concentration was 5.7 v / v%.

[0118] The ATHP concentrations and original wort extract concentrations of the resulting beer-like malt beverages were measured, and the ATHP / original wort extract ratio was calculated. The ATHP concentrations, original wort extract, and ATHP / original wort extract values ​​of the beer-like malt beverages, as well as the proline concentrations, total amino acid concentrations, and ratios of proline concentration to total amino acid concentration of the saccharified solution immediately before boiling, are shown in Tables 5 and 6. The resulting beer-like malt beverages were subjected to sensory evaluation in the same manner as in Example 4. The results of the sensory evaluation are shown in Tables 5 and 6.

[0119] [Table 5]

[0120] [Table 6]

Claims

1. The wort is obtained by boiling a saccharified liquid of a carbohydrate raw material containing malt, or a fermented liquid thereof, A beer-like malt beverage having a ratio of a 2-acetyltetrahydropyridine compound concentration (ppb) to a raw wort extract concentration (% by mass) of 0.52 or less.

2. 2. The beer-like malt beverage according to claim 1, wherein the proportion of barley malt contained in the carbohydrate raw material is 60 mass% or less.

3. The beer-like malt beverage according to claim 1 , wherein the malt comprises malt other than barley malt.

4. 4. The beer-like malt beverage according to claim 3, wherein the malt other than barley malt is selected from the group consisting of wheat malt, oat malt, rye malt, and mixtures thereof.

5. 2. The beer-like malt beverage according to claim 1, wherein the malt content is 50% by mass or more.

6. 2. The beer-like malt beverage according to claim 1, wherein the ratio of the proline concentration (mg / 100 mL) to the original wort extract concentration (% by mass) in the saccharified solution immediately before boiling is 2.62 or less.

7. 2. The beer-like malt beverage according to claim 1, wherein the ratio of the proline concentration (mg / 100 mL) to the total amino acid concentration (mg / 100 mL) in the saccharified solution immediately before boiling is 0.21 or less.

8. Obtaining wort by boiling a saccharified liquid of a carbohydrate raw material containing malt; A method for producing a beer-like malt beverage, comprising adjusting the ratio of a 2-acetyltetrahydropyridine compound concentration (ppb) to a raw wort extract concentration (% by mass) to 0.52 or less.

9. Obtaining a saccharified liquid of a carbohydrate raw material containing malt; adjusting the ratio of the proline concentration (mg / 100 mL) in the saccharified solution to the original wort extract concentration (% by mass) to 2.62 or less; and Boiling the mash to obtain wort; A method for producing a beer-like malt beverage, comprising:

10. Obtaining a saccharified liquid of a carbohydrate raw material containing malt; Adjusting the ratio of the proline concentration (mg / 100 mL) to the total amino acid concentration (mg / 100 mL) in the saccharified solution to 0.21 or less; and Boiling the mash to obtain wort; A method for producing a beer-like malt beverage, comprising:

11. Obtaining wort by boiling a saccharified liquid of a carbohydrate raw material containing malt; A method for reducing off-flavors derived from heated malt in a beer-like malt beverage, comprising adjusting the ratio of the 2-acetyltetrahydropyridine compound concentration (ppb) to the original wort extract concentration (% by mass) to 0.52 or less.

12. Obtaining a saccharified liquid of a carbohydrate raw material containing malt; adjusting the ratio of the proline concentration (mg / 100 mL) in the saccharified solution to the original wort extract concentration (% by mass) to 2.62 or less; and Boiling the mash to obtain wort; The method for reducing off-flavors derived from heated malt in a beer-like malt beverage comprises:

13. Obtaining a saccharified liquid of a carbohydrate raw material containing malt; Adjusting the ratio of the proline concentration (mg / 100 mL) to the total amino acid concentration (mg / 100 mL) in the saccharified solution to 0.21 or less; and Boiling the mash to obtain wort; The method for reducing off-flavors derived from heated malt in a beer-like malt beverage comprises:

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