Fermented malt beverage and method for producing the same

Abstract

To provide a fermented malt beverage in which the hypoxanthine content is reduced, thereby sufficiently reducing the purine concentration. [Solution] A fermented malt beverage having a hypoxanthine concentration of less than 1 ppm per 4V / V% alcohol concentration produced during the fermentation process.

Description

Technical Field

[0001] The present invention relates to fermented malt beverages such as beer, and particularly to fermented malt beverages with a reduced purine concentration.

Background Art

[0002] Purine is a biomolecule contained in all natural substances such as grains, beans, meat, and fish, and is contained relatively abundantly in food and drink products made from these. On the other hand, since purine causes hyperuricemia and ultimately gout, there is an increasing interest in food and drink products with a lower purine content due to consumers' health awareness. In particular, in alcoholic beverages, alcohol metabolism promotes the production of uric acid. Therefore, in fermented malt beverages made from barley or the like, which have a relatively high purine concentration, there is a demand for a beer-like fermented malt beverage that retains the flavor of conventional beer while reducing the purine concentration.

[0003] Patent Document 1 describes a method for producing a fermented alcoholic beverage, characterized in that before the fermentation step of inoculating yeast into the fermentation raw material liquid and fermenting, purine nucleosidase is mixed into the fermentation raw material liquid obtained after boiling treatment, or purine nucleosidase is mixed into the fermentation liquid during the fermentation step. According to the method for producing a fermented alcoholic beverage in Patent Document 1, the purine concentration of the produced fermented alcoholic beverage is reduced (abstract).

[0004] In Patent Document 1, as an example, a fermented alcoholic beverage using only plant protein and liquid sugar as fermentation raw materials is produced. Specifically, Sample 2 in which the raw material mixture was subjected to a purine nucleosidase reaction and then boiled and fermented, Sample 3 in which the raw material mixture was boiled and then fermented while simultaneously performing a purine nucleosidase reaction, and Sample 1 in which no purine nucleosidase was used were produced, and the purine concentration was measured.

[0005] Table 1 of paragraph 0056 of Patent Document 1 shows the relative concentrations of adenine, guanine, hypoxanthine, xanthine, and total purines in Samples 1 to 3, with the concentration of the fermentation raw material liquid in Sample 1 set to 1. For example, in Sample 3, the concentrations of adenine, guanine, and total purines have decreased, but the concentrations of hypoxanthine and xanthine have not decreased, but rather have increased.

[0006] Patent Document 2 describes a method for producing a fermented beer-like sparkling beverage by treating wort with nucleoside phosphorylase and / or nucleosidase, then boiling to inactivate the enzymes, and subsequently inoculating yeast to ferment. By using nucleosidase and / or nucleoside phosphorylase, purine nucleosides in the wort are converted to purine bases, and these converted purine bases are assimilated by the yeast, thereby reducing the overall purine content.

[0007] In Patent Document 2, the total purine amount is shown as the sum of purine bases and purine nucleosides converted to purine base amounts (page 14, lines 18-19), purine nucleosides are shown as the sum of adenosine, guanosine, and inosine, and purine bases are shown as the sum of adenine, guanine, and xanthine (page 16, lines 6-8, Table 1).

[0008] Furthermore, in Patent Document 2, beer brewing is carried out using nucleosidase-degraded wort produced by adding nucleosidase together with crushed malt, and adenine and guanine are completely assimilated during fermentation and are undetectable at the end of fermentation (page 22, line 9 to page 23, line 3, Figure 11A).

[0009] Patent Document 3 describes that when manufacturing fermented malt beverages such as beer and sparkling wine, purine compounds in the wort can be selectively adsorbed and removed by treating the wort with an adsorbent, particularly activated carbon. Patent Document 3 describes, as an example, the adsorption capacity of activated carbon for three purine compounds, adenosine, guanosine, and guanine, which are abundant in beer, and that all of them were sufficiently removed (paragraph 0014). [Prior art documents] [Patent Documents]

[0010] [Patent Document 1] Japanese Patent Publication No. 2018-183125 [Patent Document 2] International Publication No. 96 / 25483 [Patent Document 3] Japanese Patent Publication No. 2003-169658 [Overview of the project] [Problems that the invention aims to solve]

[0011] Regarding purines derived from malt and contained in fermented malt beverages, some types, such as hypoxanthine, are difficult to reduce using conventional technologies for reducing purines in fermented malt beverages. Therefore, there are still limitations to the extent to which purines can be reduced in fermented malt beverages, and it is difficult to provide fermented malt beverages with sufficiently reduced purine concentrations.

[0012] The present invention solves the above-mentioned conventional problems, and its objective is to provide a fermented malt beverage in which the hypoxanthine content is reduced, thereby sufficiently reducing the purine concentration.

[0013] As used herein, purines refer to purine bases obtained by hydrolyzing beer with perchloric acid, namely adenine, guanine, xanthine, and hypoxanthine. As used in this specification, purine concentration refers to the total concentration of the aforementioned purine bases. [Means for solving the problem]

[0014] The present invention provides a fermented malt beverage having a hypoxanthine concentration of less than 1 ppm per 4V / V% alcohol concentration produced during the fermentation process.

[0015] In one form, the fermented malt beverage has a purine concentration of 10 ppm or less per 4 V / V% of alcohol produced during the fermentation process.

[0016] In one form, the fermented malt beverage has an adenine concentration of 3 ppm or less, a guanine concentration of 3 ppm or less, and a xanthine concentration of 3 ppm or less per 4 V / V% of the alcohol produced during the fermentation process.

[0017] In one form, the fermented malt beverage has a malt content of 50% or more.

[0018] In one form, the fermented malt beverage has an alcohol concentration of 3-6 V / V%.

[0019] In one form, it does not contain added alcohol.

[0020] Furthermore, the present invention provides a method for producing a fermented malt beverage, comprising the step of adding yeast and purine nucleosidase to a fermentation raw material liquid containing wort and having an adenine concentration of 10 ppm or less and a guanine concentration of 10 ppm or less, and fermenting it.

[0021] In one embodiment, the fermentation raw material liquid contains wort in which the adenine and guanine concentrations have been reduced by contact with an adsorbent.

[0022] In one form, the fermentation liquid does not contain nucleic acids derived from plants other than malt.

[0023] In one embodiment, the method for producing the fermented malt beverage does not include a step of adding alcohol.

Advantages of the Invention

[0024] According to the present invention, there is provided a fermented malt beverage with a reduced hypoxanthine content, thereby sufficiently reducing the purine concentration.

Embodiments for Carrying Out the Invention

[0025] A fermented malt beverage refers to a beverage produced through a fermentation process in which malt is used as a raw material and yeast is inoculated into the raw material for fermentation. The fermented malt beverage may be an alcoholic beverage, or may be a so-called non-alcoholic beverage or low-alcohol beverage with an alcohol content of less than 1% by volume. The fermented malt beverage may also be liqueurs mixed with an alcohol-containing distillate.

[0026] An alcohol-containing distillate is a solution containing alcohol obtained by a distillation operation, and those generally classified as distilled liquors such as spirits can be used. The fermented malt beverage of the present invention is preferably a beer-taste beverage. Beer-taste beverages include beer, sparkling sake, liqueurs obtained by mixing beer or sparkling sake with an alcohol-containing distillate, and the like.

[0027] In the quantitative determination of purines, it is difficult to distinguish adenylic acid and adenosine from adenine, and it is also difficult to distinguish guanylic acid and guanosine from guanine. For this reason, in this specification, "adenine" includes both adenine base, adenylic acid, and adenosine. The same applies to "guanine." Purine concentrations in fermentation raw materials and beverages can be detected, for example, by LC-MS / MS after hydrolysis with perchloric acid ("Guide to Trace Analysis of Purines in Alcoholic Beverages," Japan Food Research Laboratories, Internet).<URL: http: / / www.jfrl.or.jp / item / nutrition / post-31.html> It can be measured by methods such as (searched in January 2013) or by Fujimori et al.'s method using LC-UV (Fujimori et al.: "Uric Acid", 1985, Vol. 9, No. 2, p. 128).

[0028] The method for producing the fermented malt beverage of the present invention will be described in detail below. The fermented malt beverage of the present invention can be produced through the steps of preparation (preparation of fermentation raw material liquid), fermentation, storage, and filtration.

[0029] <Preparation Process> In the preparation process, a mixture containing fermentation raw materials and raw water is prepared, followed by a saccharification process in which the prepared mixture is heated to saccharify the starch and prepare a sugar solution, a boiling process in which the obtained sugar solution is boiled, and a clarification process in which insoluble matter is removed from the boiled liquid.

[0030] (Saccharification treatment) The fermentation ingredients include malt. The malt content is preferably 50% by mass or more as the malt usage ratio. This improves the richness and beer-like flavor of the resulting fermented malt beverage. The malt usage ratio refers to the ratio of the mass of malt to the mass of all ingredients excluding hops and brewing water. The malt used as a fermentation ingredient may be barley malt or wheat malt.

[0031] The malt usage ratio is preferably 50% to 100%, more preferably 50% to 80%, from the viewpoint of achieving both a rich body and beer-like flavor in the resulting fermented malt beverage, as well as a crisp and refreshing finish after drinking.

[0032] Fermentation ingredients may include auxiliary ingredients. Auxiliary ingredients refer to ingredients other than malt and hops. Examples of such auxiliary ingredients include starchy ingredients such as barley, wheat, corn starch, corn grits, rice, and sorghum, as well as sugary ingredients such as liquid sugar and sucrose. Here, liquid sugar is produced by breaking down and saccharifying starch with acid or saccharifying enzymes, and mainly contains glucose, maltose, maltotriose, etc. In addition, spices, herbs, and fruits used for the purpose of imparting or improving flavor are also included as auxiliary ingredients.

[0033] From the viewpoint of reducing the purine concentration in the resulting fermented malt beverage, it is preferable that the fermentation raw materials do not contain any ingredients other than malt that contain nucleic acids.

[0034] The sugar solution is prepared using enzymes derived from grains or enzymes added separately. The temperature and time during the saccharification process are adjusted as appropriate, taking into account the type of grain raw materials used, the proportion of grain raw materials in the total fermentation raw materials, the type and amount of enzymes added, and the desired quality of the fermented beer-like sparkling beverage. For example, the saccharification process can be carried out by conventional methods, such as holding the mixture containing grain raw materials at 35-70°C for 20-90 minutes. Note that enzyme-based saccharification is not necessary if the raw material mixture consists of carbohydrate raw materials and does not contain starchy raw materials.

[0035] Generally, the sugar solution obtained by enzymatically treating malt is called wort. Wort can also be used in a concentrated form, such as malt extract.

[0036] (Boiling treatment) The boiled liquid (boiled sugar solution) can be prepared by boiling the sugar solution obtained after the saccharification treatment. It is preferable to filter the sugar solution before boiling and then boil the resulting filtrate.

[0037] By adding herbs and other flavorings as appropriate before or during boiling, a fermented beer-like sparkling beverage with a desired flavor can be produced. Hops, in particular, are preferably added before or during boiling. Boiling in the presence of hops allows for efficient extraction of the hop's flavor and aroma components. The amount of hops added, the method of addition (e.g., adding in several stages), and the boiling conditions can be determined as appropriate.

[0038] (Clarification treatment) After boiling, it is preferable to remove insoluble substances such as proteins that have formed by sedimentation from the boiling liquid. While any solid-liquid separation method may be used to remove the insoluble substances, generally, a tank called a whirlpool is used. The boiling liquid temperature at this stage should be 15°C or higher, and is generally set to around 50-80°C. The boiling liquid (filtrate) after the removal of insoluble substances is cooled to an appropriate fermentation temperature using a plate cooler or similar device. This boiling liquid, after the removal of insoluble substances, becomes the fermentation raw material liquid.

[0039] (Adenine and guanine reduction treatment) In the method for producing fermented malt beverages of the present invention, the fermentation raw material liquid preferably uses the above-mentioned broth, in which the purine concentration has been reduced until the adenine concentration is 10 ppm or less and the guanine concentration is 10 ppm or less. By fermenting this fermentation raw material liquid using the fermentation conditions described later, the concentration of hypoxanthine in the fermentation liquid can be reduced during fermentation. The adenine concentration of the fermentation raw material liquid is more preferably 8 ppm or less, and even more preferably 5 ppm or less. The guanine concentration of the fermentation raw material liquid is more preferably 8 ppm or less, and even more preferably 5 ppm or less.

[0040] One method for reducing the adenine and guanine concentrations in the fermentation raw material liquid is to contact the fermentation raw material liquid with an adsorbent, allowing the adenine and guanine to be adsorbed by the adsorbent and separated and removed from the fermentation raw material liquid. The adsorbent may be contacted with a sugar solution or malt extract. In this case, adenine and guanine are separated and removed from the sugar solution or malt extract and will not be introduced into the fermentation raw material liquid. Activated carbon is a preferred adsorbent for removing adenine and guanine from the fermentation raw material liquid.

[0041] The fermentation raw material liquid used in the present invention has a hypoxanthine concentration of, for example, 1 to 10 ppm, preferably 1 to 7 ppm, and more preferably 1 to 4 ppm, before fermentation.

[0042] If the amount of adsorbent used is increased, not only purines but also pigments, bitter substances, and aroma components will be adsorbed and removed, resulting in a loss of the beer-like flavor of the resulting fermented malt beverage. In order to prevent the loss of the beer-like flavor of the fermented malt beverage, the amount of adsorbent used should be limited to such an extent that the purine concentration is reduced to, for example, 50-11%, preferably 40-15%, and more preferably 30-18%, relative to the initial concentration.

[0043] <Fermentation Process> The fermentation liquid is subjected to purine nucleosidase treatment and fermentation. The purine nucleosidase treatment only needs to be performed until the fermentation of the fermentation liquid is complete, and may be performed before or after the start of fermentation. By performing the purine nucleosidase treatment, hypoxanthine, and the adenine and guanine obtained by the purine nucleosidase treatment, can be consumed by the yeast through assimilation.

[0044] The purine nucleosidase treatment may be performed before the fermentation process by mixing purine nucleosidase into the fermentation raw material liquid, which has been boiled and cooled to a temperature below which purine nucleosidase does not undergo thermal denaturation, and then inoculating yeast into the fermentation raw material liquid and carrying out fermentation. Alternatively, purine nucleosidase may be mixed into the fermentation liquid during the fermentation process. If purine nucleosidase is added to the fermentation raw material liquid before yeast inoculation, the purine nucleosidase treatment may be performed for a predetermined time at a temperature at which purine nucleosidase exhibits enzymatic activity, and then yeast may be inoculated. Alternatively, yeast may be inoculated immediately after the addition of purine nucleosidase to start fermentation.

[0045] The purine nucleosidase used in this invention may be an enzyme derived from a microorganism, an enzyme derived from an animal, or an enzyme derived from a plant. It may also be a naturally occurring enzyme, or a modified enzyme in which mutations or other modifications have been artificially introduced into a naturally occurring enzyme.

[0046] The conditions in the purine nucleosidase treatment, such as the amount of purine nucleosidase, reaction temperature, and reaction time, can be appropriately adjusted considering the type of purine nucleosidase used and the strength of its enzyme activity. For example, increasing the amount of purine nucleosidase used or extending the treatment time can further reduce the hypoxanthine content in the solution after purine nucleosidase treatment. In this invention, 1 U of nucleosidase is defined as the amount of enzyme required to release 1 ppm of guanine from guanosine.

[0047] For example, by using purine nucleosidase at a concentration of 100 U / kg grist (100 U per 1 kg of grain raw material), preferably 500 U / kg grist or more, and more preferably 1000 U / kg grist or more, and holding it for preferably 10 minutes or more, more preferably 30 minutes or more, even more preferably 60 minutes or more, and even more preferably 60 to 120 minutes, efficient purine nucleosidase treatment can be performed. Furthermore, by extending the purine nucleosidase treatment time, the amount of purine nucleosidase used can be reduced.

[0048] The yeast used for fermentation is not particularly limited and can be appropriately selected from yeasts commonly used in the production of alcoholic beverages. It may be a top-fermenting yeast or a bottom-fermenting yeast, but a bottom-fermenting yeast is preferred because it is easier to apply to large-scale brewing equipment.

[0049] The fermented liquid obtained after the fermentation process has a hypoxanthine concentration of less than 1 ppm, preferably 0.9 ppm or less, and more preferably 0.8 ppm or less, from the viewpoint of sufficiently reducing the purine concentration of the fermented malt beverage. However, the hypoxanthine concentration of the fermented liquid is a value converted so that the alcohol concentration produced during the fermentation process is 4V / V%.

[0050] The fermented liquid obtained after the fermentation process has a purine concentration of 7.8 ppm or less, preferably 6.5 ppm or less, and more preferably 5.5 ppm or less, from the viewpoint of sufficiently reducing the purine concentration of the fermented malt beverage. However, the purine concentration of the fermented liquid is a value converted so that the alcohol concentration produced during the fermentation process is 4V / V%.

[0051] The fermented liquid obtained after the fermentation process has an adenine concentration of 2.4 ppm or less, preferably 2 ppm or less, and more preferably 1.5 ppm or less, from the viewpoint of sufficiently reducing the purine concentration of the fermented malt beverage. However, the adenine concentration of the fermented liquid is a value converted so that the alcohol concentration produced during the fermentation process is 4V / V%.

[0052] The fermented liquid obtained after the fermentation process has a guanine concentration of 2.65 ppm or less, preferably 2 ppm or less, and more preferably 1.6 ppm or less, from the viewpoint of sufficiently reducing the purine concentration of the fermented malt beverage. However, the guanine concentration of the fermented liquid is a value converted so that the alcohol concentration produced during the fermentation process is 4V / V%.

[0053] The fermented liquid obtained after the fermentation process has a xanthine concentration of 3 ppm or less, preferably 2 ppm or less, and more preferably 1.7 ppm or less, from the viewpoint of sufficiently reducing the purine concentration of the fermented malt beverage. However, the xanthine concentration of the fermented liquid is a value converted so that the alcohol concentration produced during the fermentation process is 4V / V%.

[0054] The fermented liquid obtained after the fermentation process has an alcohol concentration of 3-8% by volume, preferably 4-8% by volume, and more preferably 5-8% by volume, from the viewpoint of improving the beer-like drinking experience of the fermented malt beverage.

[0055] The fermented liquid obtained after the fermentation process has a wort extract concentration of 2 to 12% by mass, preferably 3 to 12% by mass, and more preferably 4 to 12% by mass, from the viewpoint of improving the beer-like drinking experience of the fermented malt beverage.

[0056] <Storage and Filtration Processes> Next, in the storage process, the obtained fermented liquid is matured in storage tanks and stabilized under low temperature conditions of about 0°C. Then, in the filtration process, the matured fermented liquid is filtered to remove yeast and proteins insoluble at that temperature range, thereby obtaining a fermented beer-like sparkling beverage. The filtration process can be any method that can filter out the yeast, such as diatomaceous earth filtration or filter filtration using a filter with an average pore size of about 0.4 to 0.5 μm. The obtained fermented beer-like sparkling beverage is usually bottled in a filling process and shipped as a product.

[0057] Furthermore, in the processes following the yeast fermentation process, for example, a fermented beer-like sparkling beverage can be produced in which the alcohol concentration is adjusted by adding water, for example, to an alcohol concentration of 4%. Also, for example, by mixing with alcohol-containing distillate or alcohol, a fermented beer-like sparkling beverage equivalent to a liqueur under the Liquor Tax Law can be produced. The addition of alcohol-containing distillate, etc., may be before or after adding water to adjust the alcohol concentration. Barley spirits are preferred as the added alcohol-containing distillate, etc., because they can produce a fermented beer-like sparkling beverage with a more desirable malty flavor.

[0058] Furthermore, the fermented malt beverage of the present invention does not require the addition of alcohol-containing distillate or alcohol. In that case, the fermented malt beverage will contain only the alcohol produced during the fermentation process.

[0059] Before the filling process, the fermented liquid before or after filtration may be diluted with an appropriate amount of water to adjust the purine concentration to a desired range. In the manufacturing method according to the present invention, since the plant protein after boiling is treated with purine nucleosidase, the purines derived from the plant protein can be efficiently assimilated by the yeast, making it possible to produce a fermented liquid with a sufficiently low purine concentration. For this reason, even when water is added to reduce the purine concentration to, for example, 0.5 mg / 100 mL or less, preferably 0.4 mg / 100 mL or less, and more preferably 0.2 mg / 100 mL or less, the amount of water added can be kept to a minimum, and the decrease in alcohol concentration and extract content can be suppressed. In other words, the manufacturing method according to the present invention makes it possible to produce a fermented alcoholic beverage with a sufficiently low purine concentration without the need to excessively reduce the alcohol concentration or extract content. [Examples]

[0060] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[0061] <Examples> Activated charcoal was added to 1.1x concentrated malt extract and stirred at room temperature for 1 hour, after which the activated charcoal was removed. The activated charcoal-treated malt extract, hot water, sucrose, and hops were added to a boiling kettle, and the resulting wort was boiled for 60 minutes. The amount of malt extract added was such that the malt usage ratio was 60 w / w%. After boiling, hot water was added to compensate for evaporation, the heat trube was removed in a whirlpool tank, and then the mixture was cooled to 8°C using a plate cooler to obtain chilled wort boil.

[0062] The purine concentration of the boiled cold wort liquid was measured. The adenine concentration was 2.09 ppm, the guanine concentration was 2.86 ppm, the xanthine concentration was 2.87 ppm, and the hypoxanthine concentration was 3.95 ppm. The total purine concentration was 11.77 ppm.

[0063] When using malt extract before activated charcoal treatment, the purine concentration in the cold wort boil is 58.85 ppm. In other words, by treating the malt extract with activated charcoal, the purine concentration in the cold wort boil is reduced to 20% compared to when using malt extract before activated charcoal treatment.

[0064] During the transfer of this cold wort boil to the fermentation tank, brewer's yeast and prurien nucleosidase were added. After fermentation at around 10°C for 7 days, the brewer's yeast was removed. The fermented liquid was then transferred to another tank and aged at around 10°C for 7 days, after which it was cooled to -1°C to stabilize. Finally, deaerated water was added to adjust the alcohol concentration to 4% by volume, and the mixture was filtered using diatomaceous earth to produce a malt fermented beverage.

[0065] <Measurement of purine concentration> The purine concentration of the obtained fermented malt beverage was measured. The purine content of the fermentation raw material liquid and the fermented malt beverage was quantified after perchloric acid treatment using the method of Fujimori et al. (Fujimori et al.: "Uric Acid", 1985, Vol. 9, No. 2, p. 128) under the following conditions. The results of the quantification are shown in Table 1.

[0066] Column: Shodex Asahipak GS-320 HQ (7.5mm ID x 300mm) Eluent: 50mM KH2PO4 (pH 2.5) Elution rate: 0.8mL / min Detector: UV (260nm) Column temperature: 35℃

[0067] Furthermore, since LC-MS / MS analysis is performed after pre-treatment with perchloric acid, adenosine and adenylic acid in the solution are not distinguished from adenine. In other words, the measured adenine content is the total content of adenine base, adenosine, and adenylic acid. The same applies to guanine.

[0068] <Sensory evaluation> The fermented malt beverage was heated to approximately 4°C, and a sensory evaluation was conducted. The evaluation criterion was "beer-like aroma and flavor," and six trained beer specialists scored the beverages according to the criteria described below. The average of all panelists' scores was used as the score for each evaluation criterion. The results of the sensory evaluation are shown in Table 1.

[0069] Criteria for evaluating the characteristic aroma and flavor of beer: The beer-like aroma and flavor were scored on a 5-point scale, with Asahi Super Dry (product name) from Asahi Breweries Ltd. being rated 5 points and carbonated water rated 1 point. A score of 3 points or higher is considered good. Criteria for evaluating drinkability: The drinking experience was scored on a 5-point scale, with Asahi Super Dry (product name) from Asahi Breweries Ltd. being rated 5 points and carbonated water rated 1 point. A score of 4 points or higher is considered good.

[0070] <Comparative Example 1> A malt fermented beverage was produced in the same manner as in the example, except that purine nucleosidase was not added during the transfer of the cold wort boil to the fermentation tank. The purine concentration of the obtained fermented malt beverage was measured and sensory evaluation was performed. The results are shown in Table 1.

[0071] <Comparative Example 2> A malt fermented beverage was produced in the same manner as in the example, except that purine nucleosidase was added as a component of the wort and that purine nucleosidase was not added during the transfer of the cold wort boil to the fermentation tank. The purine concentration of the obtained fermented malt beverage was measured and sensory evaluation was performed. The results are shown in Table 1.

[0072] [Table 1]

Claims

1. A fermented malt beverage having a hypoxanthine concentration of less than 1 ppm per 4 V / V% of alcohol produced during the fermentation process.

2. The fermented malt beverage according to claim 1, having a purine concentration of 10 ppm or less per 4 V / V% of alcohol produced during the fermentation process.

3. The fermented malt beverage according to claim 1 or 2, having an adenine concentration of 3 ppm or less, a guanine concentration of 3 ppm or less, and a xanthine concentration of 3 ppm or less per 4 V / V% of the alcohol produced during the fermentation process.

4. A fermented malt beverage according to any one of claims 1 to 3, having a malt usage ratio of 50% or more.

5. A fermented malt beverage according to any one of claims 1 to 4, having an alcohol concentration of 3 to 6 V / V%.

6. A fermented malt beverage according to any one of claims 1 to 5, which does not contain added alcohol.

7. A method for producing a fermented malt beverage, comprising the step of adding yeast and purine nucleosidase to a fermentation raw material liquid containing wort and having an adenine concentration of 10 ppm or less and a guanine concentration of 10 ppm or less, and fermenting it.

8. The method for producing a fermented malt beverage according to claim 7, wherein the fermentation raw material liquid contains wort in which the adenine concentration and guanine concentration have been reduced by contact with an adsorbent.

9. The method for producing a fermented malt beverage according to claim 7 or 8, wherein the fermentation raw material liquid does not contain nucleic acids derived from plants other than malt.

10. A method for producing a fermented malt beverage according to any one of claims 7 to 9, which does not include a step of adding alcohol.

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