A beer-flavored fermented alcoholic beverage with a satisfying taste and its manufacturing method.

Abstract

Offering a novel beer-flavored fermented alcoholic beverage that balances a satisfying taste with a crisp finish. . [Solution] According to the present invention, malt and / or ungerminated grains are used as raw materials, at least one A beer-flavored fermented alcoholic beverage, which is divided by gel filtration for HPLC analysis. The molecular weight of the peptides in the beverage relative to the total peptide mass of the beverage is 2600-4600 Da. The mass ratio (percentage) of peptides obtained by gel filtration (HPLC analysis) is 11-17%. Beer-flavored fermented alcoholic beverages will be served.

Description

Technical Field

[0001] The present invention relates to a beer - flavored fermented alcoholic beverage with a drinking satisfaction and a method for producing the same.

Background Art

[0002] In recent years, in order to meet the diversification of consumers' food preferences and the increasing health consciousness, various beer - flavored fermented alcoholic beverages have been developed. Since the richness of taste that contributes to the drinking satisfaction is an important element characterizing beer - flavored fermented alcoholic beverages, various techniques for improving the flavor of beer - flavored fermented alcoholic beverages have been developed. For example, by increasing the amount of malt used or reducing the final fermentation degree, a beer - flavored fermented alcoholic beverage with a rich and flavorful taste can be produced. On the other hand, by reducing the amount of malt used or increasing the final fermentation degree, a beer - flavored fermented alcoholic beverage with a refreshing taste can be produced. However, when increasing the richness of taste in a beer - flavored fermented alcoholic beverage, the intensity of the aftertaste also increases, and the aftertaste lingers after drinking. Therefore, the sharpness that is highly regarded in beer - flavored fermented alcoholic beverages is impaired. So far, by reducing the amount of branching of α - glucan in the production process, a beer - flavored fermented alcoholic beverage with a rich and flavorful taste while having a refreshing drinking mouthfeel has been developed (Patent Document 1).

[0003]

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

[0005] This invention provides a novel beer-flavored fermented alcoholic beverage that combines a satisfying taste with a crisp finish, and The objective is to provide a method for manufacturing [the product]. [Means for solving the problem]

[0006] The present inventors have now developed a beer-flavored fermented alcoholic beverage with a concentration of 2600-4600D. By adjusting the content ratio of peptide a, it is possible to enhance the depth of flavor while suppressing the aftertaste. This was discovered. The present invention is based on this finding.

[0007] The present invention provides the following inventions. [1] Beer-flavored beverages, which have malt and / or unmalted grains as at least part of their ingredients. A fermented alcoholic beverage, wherein the total pulp of the beverage is fractionated by gel filtration for HPLC analysis. Molecular weight in the beverage relative to the amount of chlorine 2600-4600 Da (Gel filtration for HPLC analysis) The ratio (percentage) of peptides by mass (by method) is 11-17%, beer-flavored fermented alcohol Cold beverages. [2] Beer-flavored beverages as described in [1] above, with a carbohydrate concentration of less than 0.5 g / 100 mL. A fermented alcoholic beverage. [3] Beer taste as described in [1] or [2] above, with a malt usage ratio of 50% or more. A fermented alcoholic beverage. [4] Beer-flavored beverages, which have malt and / or unmalted grains as at least part of their ingredients. A method for producing a fermented alcoholic beverage, wherein the beverage is fractionated by gel filtration for HPLC analysis. Molecular weight of 2600-4600 Da in the beverage relative to the total peptide mass of the material (HPLC analysis) including adjusting the mass ratio (percentage) of the peptide by gel filtration method to 11-17% A method comprising the steps of: [5] In the production process of a beer-taste fermented alcoholic beverage, at least a part of the raw material is malt and / or unsprouted barley, and the content of the beer-taste fermented alcoholic beverage Adding a peptide having a molecular weight of 2600-4600 Da (gel filtration method for HPLC analysis) to the beer-taste fermented alcoholic beverage The production method according to [4] above, comprising the step of adding a peptide having a molecular weight of 2600-4600 Da (gel filtration method for HPLC analysis) to the beer-taste fermented alcoholic beverage Including adding a peptide having a molecular weight of 2600-4600 Da (gel filtration method for HPLC analysis) to the beer-taste fermented alcoholic beverage [6] A flavor improving agent for a beer-taste fermented alcoholic beverage, comprising a peptide having a molecular weight of 2600-4600 Da (gel filtration method for HPLC analysis) contained in the beer-taste fermented alcoholic beverage, wherein at least a part of the raw material is malt and / or unsprouted barley The beer-taste fermented alcoholic beverage contains a peptide having a molecular weight of 2600-4600 Da (gel filtration method for HPLC analysis) as an active ingredient The flavor improving agent for a beer-taste fermented alcoholic beverage Including adding a peptide having a molecular weight of 2600-4600 Da (gel filtration method for HPLC analysis) to the beer-taste fermented alcoholic beverage [7] A method for improving the flavor of a beer-taste fermented alcoholic beverage, wherein at least a part of the raw material is malt and / or unsprouted barley The method comprises adjusting the mass ratio (percentage) of the peptide having a molecular weight of 2600-4600 Da (gel filtration method for HPLC analysis) in the beverage to 11-17% with respect to the total peptide mass of the above-mentioned beverage fractionated by the gel filtration method for HPLC analysis The method for improving the flavor of a beer-taste fermented alcoholic beverage Including adding a peptide having a molecular weight of 2600-4600 Da (gel filtration method for HPLC analysis) to the beer-taste fermented alcoholic beverage The method according to [7] above, comprising adjusting the mass ratio (percentage) of the peptide having a molecular weight of 2600-4600 Da (gel filtration method for HPLC analysis) in the beverage to 11-17% with respect to the total peptide mass of the above-mentioned beverage fractionated by the gel filtration method for HPLC analysis

[0008] According to the present invention, a novel beer-taste fermented alcoholic beverage that combines drinkability and sharpness can be provided According to the present invention, a novel beer-taste fermented alcoholic beverage that combines drinkability and sharpness can be provided BRIEF DESCRIPTION OF THE DRAWINGS

[0009] [Figure 1] It is a figure showing a calibration curve created from the retention time of the gel filtration method for HPLC analysis and the molecular weight of known substances, which was carried out in Example 1 DETAILED DESCRIPTION OF THE INVENTION

[0010] In the present invention, "beer taste" means the unique taste and aroma of beer obtained when beer is normally produced, that is, when beer is produced based on fermentation by yeast or the like.

[0011] In the present invention, "fermented alcoholic beverage with beer taste" is a fermented alcoholic beverage with beer taste fermented by yeast using a carbon source, a nitrogen source, water, etc. as raw materials, and includes beer, sparkling wine, and beverages obtained by adding alcohol to beer or sparkling wine using malt as a raw material (for example, liqueur-based new genre beverages classified as "liqueur (sparkling) (1)" under the Liquor Tax Law).

[0012] The fermented alcoholic beverage with beer taste of the present invention uses malt and / or unsprouted cereals as part of the raw materials, and can take any malt usage ratio. For example, the malt usage ratio can be less than 50%, 50% or more, less than 67%, 67% or more, or 95% or more. In this specification, "malt usage ratio" refers to the ratio of the mass of malt to the mass of all raw materials excluding brewing water.

[0013] The fermented alcoholic beverage with beer taste of the present invention may be a beverage with a reduced sugar concentration. For example, the sugar concentration of the fermented alcoholic beverage with beer taste of the present invention can be less than 0.5 g / 100 mL (equivalent to zero sugar).

[0014] The measurement of the sugar concentration can be performed by a known method, and is calculated from the mass of the sample excluding water (vacuum heating drying method), protein (combustion method), lipid (ether extraction method), ash (direct ashing method), and dietary fiber content (Prosky method (enzymatic - gravimetric method)) (Food Labeling Standards). Regarding the standard (March 30, 2015, Food Safety and Health Information No. 139), attached: Methods for analyzing nutritional components, etc. This can be done according to the reference.

[0015] In the beer-flavored fermented alcoholic beverage of the present invention, fractionation is performed by gel filtration for HPLC analysis. The molecular weight of the peptides in the beverage relative to the total amount of peptides derived from the beverage is 2600-4600 Da (HP). The ratio (percentage) of peptide masses in the LC analysis gel filtration method is within a specific range. This is a characteristic. The ratio is for molecular weight 2600-4600 Da in beverages (HPLC analysis gel filter). The concentration (mg / mL) of the peptide (by over-processing) was fractionated by gel filtration for HPLC analysis of the beverage. It can be calculated by dividing by the total peptide concentration (mg / mL). Therefore, the lower limit of the peptide ratio (above or below) is considered to be 11 from the perspective of imparting depth of flavor. It can be % (preferably 12%), and the upper limit (less than or equal to) the aftertaste. From the viewpoint of suppression, it can be set to 17% (preferably 16%). These lower limits and The upper limits can be combined in any way; for example, the range of the peptide ratio is 1 The percentage is 1-17%, preferably 12-16%.

[0016] In the beer-flavored fermented alcoholic beverage of the present invention, the molecular weight of the beverage is 2600 to 46 The lower limit of the peptide concentration (greater than or equal to) for 00Da (HPLC analysis gel filtration method) It can be 0.15 mg / mL (preferably 0.17 mg / mL), and the upper limit The (less than or equal to) amount should be 0.42 mg / mL (preferably 0.38 mg / mL). This is possible. These lower and upper limits can be combined in any way, for example. If so, the peptide concentration in the beverage, with a molecular weight of 2600-4600 Da (HPLC analysis by gel filtration), The concentration can be set to 0.15-0.42 mg / mL or 0.17-0.38 mg / mL. Cut.

[0017] The beer-flavored fermented alcoholic beverage of the present invention also contains the original extract concentration in the beverage. (OE concentration) (°P) relative to molecular weight 2600-4600 Da in beverages (HPLC analysis) The lower limit (greater than or greater than) of the ratio of peptide concentration (mg / mL) in the gel filtration method. It can be set to 0.018 (preferably 0.020), and the upper limit (less than or equal to) ) can be set to 0.050 (preferably 0.046). These lower and upper limits The limit values ​​can be combined in any way; for example, for the OE concentration (°P) in a beverage. Peptides with a molecular weight of 2600-4600 Da (HPLC analysis by gel filtration) in beverages The ratio of concentration (mg / mL) should be 0.018 to 0.050 (preferably 0.020 to 0.04) 6) This can be done.

[0018] The lower limit of the OE concentration in the beer-flavored fermented alcoholic beverage of the present invention (greater than or equal to) ) can be 2°P (preferably 4°P), and the upper limit (less than or equal to) These can be set to 20°P (preferably 14°P, more preferably 10°P). The lower and upper limits of the present invention can be combined in any way, for example, the B The OE concentration in the fermented alcoholic beverage should be 2-20°P (preferably 4-14°P). This can be done. In the present invention, the "original extract concentration" is measured using commercially available equipment (for example). It can be measured using an alcoholizer (manufactured by Anton Paar). and / or beer-flavored fermented alcohol made from at least unsprouted malt as a raw material. In the context of beverages, "original extract concentration" can be rephrased as "original wort extract concentration." .

[0019] The molecular weight of peptides in beverages is determined by gel filtration using high-performance liquid chromatography (as specified herein). It is measured by the "HPLC analysis gel filtration method" (sometimes referred to as "HPLC analysis gel filtration"). Specifically The molecular weight is determined from the retention time using a calibration curve for HPLC gel filtration (e.g., Figure 1). The molecular weight can be calculated and samples with different molecular weights can be separated based on retention time. Gel filtration for HPLC analysis. A specific example of molecular weight measurement by this method is shown in Example 1 below. Furthermore, the peptide... Quantitative analysis can be performed using the Lowry method.

[0020] The beer-flavored fermented alcoholic beverage of the present invention enhances the richness of the flavor while suppressing the aftertaste. It is characterized by having the following characteristics. Here, "depth of flavor" refers to the breadth, complexity, and body of the flavor. "Aftertaste" refers to the flavor sensation perceived by various factors, and the basic taste that remains in the mouth after swallowing. Flavors consist of the five basic tastes and pungent tastes (sweet, sour, salty, umami, bitter, astringent, spicy, rough, etc.). It refers to the sensation. In beer-flavored fermented alcoholic beverages, the richness of the flavor is related to the satisfying taste. By reducing the aftertaste, the crispness is enhanced, thus, according to the present invention, both a satisfying taste and a crisp finish are achieved. It is possible to provide a beer-flavored fermented alcoholic beverage.

[0021] The beer-flavored fermented alcoholic beverage of the present invention contains 2600-4600 Da of phosphate in the beverage. As long as the proportion of petit do is adjusted within a predetermined range, it is a normal beer-flavored fermented alcohol drink. It can be manufactured according to the manufacturing procedure of the material.

[0022] For example, wort prepared from brewing ingredients such as malt, hops, adjuncts, and brewing water, is mixed with fermentation vinegar. Fermentation is carried out by adding yeast, and the resulting fermented liquid is stored at a low temperature, and then filtered. By removing the yeast, it is possible to produce a beer-flavored fermented alcoholic beverage. Furthermore, among beer-flavored fermented alcoholic beverages, all-malt beer is made from malt, hops, It goes without saying that it can be manufactured from water.

[0023] In the above manufacturing procedure, the wort can be prepared according to conventional methods. For example, brewing raw materials The mixture of hops and brewing water is saccharified, filtered to obtain wort, hops are added to the wort, and then boiled. Wort can be prepared by boiling and then cooling the wort. Furthermore, the wort is... It can also be produced by adding commercially available enzyme preparations during the saccharification process. For example, protein degradation For this purpose, protease preparations are used, and for carbohydrate breakdown, α-amylase preparations and glucoamylase preparations are used. Agents, pullulanase preparations, etc., for cellulolysis, β-glucanase preparations, cellulolytic enzymes Each of these preparations can be used individually, or a mixture of them can be used.

[0024] In one embodiment of the production of a beer-flavored fermented alcoholic beverage according to the present invention, the saccharification step and In the fermentation process, malt and / or endoproteases with high endoprotease activity are used. Enzyme preparations possessing thease activity can be used for protein degradation. By carrying out the process, the molecular weight of the beer-flavored fermented alcoholic beverage is 26 The ratio of peptides in the range of 00-4600 Da (HPLC gel filtration method) is increased, and the predetermined The value can be adjusted within a certain range, resulting in a beer with a richer flavor while keeping the aftertaste subdued. Taste-fermented alcoholic beverages can be produced. In other words, according to the present invention, saccharification process Malt and / or endo-type proteases with high endo-type protease activity during the fermentation process. A method for producing a beer-flavored beverage, comprising using an enzyme preparation containing a protease. The law is provided. The characteristics of the enzyme activity of the above malt and enzyme preparations are endo-type protease activity. It can be identified based on this.

[0025] The beer-flavored fermented alcoholic beverage of the present invention is made from either malt or ungerminated grains. Or both are used as raw materials in at least part of the mixture, preferably malt or malt and The present invention uses unsprouted barley as at least a part of the raw materials. In alcoholic beverages, barley malt and / or wheat malt are used as part of the raw materials. It can be used as follows: In the beer-flavored fermented alcoholic beverage of the present invention, Unsprouted grains include unsprouted barley (including extracts) and unsprouted wheat (extracts) (Including those that have been processed) can be used as raw materials.

[0026] In the production of the beer-flavored fermented alcoholic beverage of the present invention, malt and ungerminated grains other than are used. In addition, rice, corn, soybeans, sorghum, potatoes, starch, sugars (for example, liquid sugar), Fruits (e.g., fruit juice, concentrated fruit juice), coriander or its seeds, spices or their raw materials ( For example, pepper, cinnamon, sansho pepper, herbs (for example, chamomile, sage, ba (Gills), vegetables (e.g., sweet potatoes, pumpkins), buckwheat or sesame, carbohydrates (e.g., buckwheat, sesame seeds), Honey, brown sugar, salt, miso, flowers, tea, coffee, cocoa (tea, coffee and cocoa are (Including the preparations thereof), and auxiliary ingredients such as seafood (e.g., oysters, kelp, wakame seaweed, bonito flakes); Nitrogen sources such as protein hydrolysates and yeast extract; fragrances, colorants, foaming and foam retention enhancers, water quality adjusters. Other additives such as fermentation aids and other additives can be used as brewing ingredients. Alcohol-flavored fermented alcoholic beverages use at least malt and hops as ingredients other than brewing water. It can be made into a topping, and in some cases, sugars, rice, corn, starch, etc. can be used. It can be used as a raw material.

[0027] In this invention, grains (for example, malted and / or unsprouted grains and soybeans, preferably) It contains peptides with a molecular weight of 2600-4600 Da derived from barley malt or wheat malt. By preparing a fraction and adding it to a beer-flavored fermented alcoholic beverage, The ratio of peptides with a molecular weight of 2600 to 4600 Da can be adjusted to a predetermined range. Ultimately, this leads to the production of a beer-flavored fermented alcoholic beverage with a richer flavor while suppressing the aftertaste. This is possible. In other words, according to the present invention, a molecular weight of 2600 to 4600D can be obtained from grains. Prepare a fraction containing peptides using a (gel filtration method for HPLC analysis), and then brew the fraction. A beer-flavored fermented alcohol, comprising being added to a fermented alcoholic beverage. A method for manufacturing a beverage is provided. The above peptide fraction is used to produce a beer-flavored fermented alcoholic beverage. The addition can be done during the manufacturing process of the beverage (for example, during the blending process into the fermentation liquid). Furthermore, the molecular weight of cereal-derived compounds is 2600-4600 Da (HPLC analysis gel filtration method). Petit is a protein derived from, for example, cereals that have been hydrolyzed with proteolytic enzymes such as endoproteases. It can be prepared by using a method that produces cereal proteins such as hydrolyzed soy protein. It may also be obtained from hydrolyzed products.

[0028] In this invention, malt and / or ungerminated grains are also used as at least part of the raw materials. A beer-flavored fermented alcoholic beverage is manufactured, and from this beverage, a molecular weight of 2600-4600D is obtained. A fraction containing peptide a is prepared, and this fraction is added to a beer-flavored fermented alcoholic beverage. By adding this, the ratio of peptides with a molecular weight of 2600 to 4600 Da is brought within a predetermined range. It can be adjusted to achieve a beer-like taste with a richer flavor while suppressing the aftertaste. A fermented alcoholic beverage can be produced. That is, according to the present invention, malt and / or or produce a beer-flavored fermented alcoholic beverage using unsprouted barley as at least part of the raw materials. Then, from the beverage, a molecular weight of 2600-4600 Da (Gel filtration method for HPLC analysis) is used. A fraction containing the peptide of ) is prepared and added to a beer-flavored fermented alcoholic beverage. A method for producing a beer-flavored fermented alcoholic beverage is provided, which includes adding [something]. The addition of the above peptide fraction to a beer-flavored fermented alcoholic beverage is carried out during the manufacturing process of the beverage. For example, this can be done in the blending process for the fermentation liquid.

[0029] Furthermore, according to the present invention, grains or malt and / or ungerminated grains are used as raw materials with minimal consumption. Molecular weight 2600-460 derived from beer-flavored fermented alcoholic beverages, at least in part. Beer-flavored fermented alcohol containing one or more peptides of 0Da. A beverage is provided, which is part of the beer-flavored fermented alcoholic beverage of the present invention. Beverages containing peptides have improved flavor as beer-flavored fermented alcoholic beverages. Alternatively, it has been improved, specifically, it is a beverage with a richer flavor while suppressing the aftertaste. ru.

[0030] As described above, the beer-flavored fermented alcoholic beverage of the present invention is provided in a form in which the sugar content is reduced. It can be supplied, and the reduction of carbohydrates can be carried out according to known methods, for example, the saccharification process. Methods of adding glucoamylase during the process, methods of adding glucoamylase during the fermentation process ( Enzyme Utilization Technology System: From Basics and Analysis to Modification, Advanced Functionalization, and Industrial Application (Supervised by Makoto Komiyama) (References: NTS Corporation, 2010, etc.) A liquid containing a large amount of carbohydrates that can be utilized by yeast. A method for reducing carbohydrates by using sugar to enhance assimilation by yeast (Japanese Patent Publication No. 2009- (See Patent Publication No. 131202), Method of performing wort filtration during the saccharification process (Japanese Patent Application Publication No. 2012-1477) (See Publication No. 80) The sugar concentration in the beverage can be set to a predetermined value.

[0031] The beverage provided by the present invention may be subjected to a step of adding carbon dioxide, and further It can then be provided as a packaged beverage after going through processes such as filling and sterilization. The bacteria may be present either before or after filling the container. Also, the pH of the beverage should be adjusted to less than 4. If this is the case, the beverage will be packaged in containers and filled directly without undergoing the sterilization process. It's also possible.

[0032] The container used for the beverage according to the present invention may be any container that is normally used for filling beverages. For example, metal cans, barrel containers, plastic bottles (e.g., PET bottles, cups), Examples include paper containers, bottles, pouches, etc., but preferably metal cans / barrels, plastic containers. These are bottles made from materials such as PET bottles or glass bottles.

[0033] According to another aspect of the present invention, malted and / or ungerminated grains with improved flavor are used as raw materials. A method for producing a beer-flavored fermented alcoholic beverage, comprising at least a part of the HP The molecular weight of the beverage relative to the total peptide mass of the beverage fractionated by gel filtration for LC analysis Ratio of peptide mass (percentage) of 2600-4600 Da (HPLC gel filtration method) A method is provided which includes adjusting the rate to 11-17%. The "improved flavor" or "improved flavor" of a fermented alcoholic beverage means that the taste has been improved. In fermented alcoholic beverages, this means enhancing the depth of flavor while suppressing the aftertaste. The above-described manufacturing method of the present invention preferably enhances the depth of flavor while suppressing the aftertaste. This is a method for producing a beer-flavored fermented alcoholic beverage. The above-described method of production of the present invention is the present invention This will be carried out in accordance with the description of the Ming Dynasty's beer-flavored fermented alcoholic beverage and its manufacturing method. It is possible.

[0034] According to another aspect of the present invention, grains or malt and / or ungerminated grains are used as raw materials. At least some beer-flavored fermented alcoholic beverages contain molecules with a molecular weight of 2600-46 Beer containing a peptide of 00Da (HPLC gel filtration method) as an active ingredient. A flavor enhancer for beer-flavored fermented alcoholic beverages is provided. The beverage flavor enhancer is preferably a flavor enhancer for beer-flavored fermented alcoholic beverages. or is a drinkability enhancer. The flavor enhancer of the present invention is a beer taste fermentation alcohol of the present invention. This can be carried out in accordance with the description of the beverage and its manufacturing method.

[0035] According to yet another aspect of the present invention, malt and / or ungerminated grains are used as part of the raw materials. The present invention provides a method for improving the flavor of a beer-flavored fermented alcoholic beverage. The method involves the total amount of peptides in the beverage fractionated by gel filtration for HPLC analysis. The mass of peptides with a molecular weight of 2600-4600 Da (HPLC gel filtration method) in the material This can be implemented by adjusting the ratio (percentage) to 11-17%. The present invention's method for improving flavor. Preferably, a method for enhancing the depth of flavor of a beer-flavored fermented alcoholic beverage or the drinking This is a method to enhance the drinking experience of a beverage. The flavor improvement method of the present invention is the beer taste of the present invention. This can be carried out in accordance with the description of fermented alcoholic beverages and their manufacturing methods. [Examples]

[0036] The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples. It's not that.

[0037] Example 1: Production of a beer-flavored fermented alcoholic beverage and addition of peptides to the beverage. Analysis of the impact on thickness and aftertaste (1) Production of beer-flavored fermented alcoholic beverages (beer base 1 and 2) A. Production of Beer Base 1 In the production of the beer-flavored fermented alcoholic beverage of this embodiment, the main ingredient is barley. Malt was used. Enzyme preparations were used during saccharification, and the temperature and time of saccharification were adjusted, followed by filtration. Wort was obtained by this process. Specifically, 20.0g of barley malt was added to 100g of 62°C water. After adding the mass portion and enzyme preparation and holding for 40 minutes, the temperature is raised to 78°C and held for 5 minutes, then filtered. We obtained the wort.

[0038] Following the wort preparation process described above, 19.0 parts by mass of hops and liquid sugar are added to the resulting wort. After boiling at 100°C for 90 minutes, the wort is allowed to stand, the trebe is separated, and then cooled. The pre-fermentation liquid was obtained. Then, bottom-fermenting yeast was added to the pre-fermentation liquid, and the main fermentation and Post-fermentation was carried out. Subsequently, the fermented liquid after post-fermentation was stored by maintaining it at a lower temperature. It is filtered and has a clear beer-flavored alcoholic beverage with a carbohydrate concentration of 3.1g / 100mL. (A beer base of 1 was obtained with a malt usage ratio of 50%).

[0039] Production of Beer Base 2 In the production of the beer-flavored fermented alcoholic beverage of this embodiment, the main ingredient is barley. Malt was used. Enzyme preparations were used during saccharification, and the temperature and time of saccharification were adjusted, followed by filtration. Wort was obtained by this process. Specifically, 100 parts by mass of barley malt was added to 100 parts by mass of 64°C water. The mass portion, the β-glucanase enzyme preparation, and the enzyme preparation mainly composed of glucoamylase are added. It was held for 100 minutes. Then, the temperature was raised to 78°C and held for 5 minutes, after which it was filtered to obtain the wort.

[0040] Following the wort preparation process described above, the resulting wort is mixed with hops and a liquid sugar mainly composed of assimilated sugars. Add 9.5 parts by mass and boil at 100°C for 90 minutes, then let the wort stand and divide the treble. After separation, the mixture was cooled to obtain the pre-fermentation liquid. Then, bottom-fermenting yeast was added to the pre-fermentation liquid and the mixture was prepared using the conventional method. Therefore, primary and secondary fermentation were carried out. Subsequently, the fermented liquid after secondary fermentation was maintained at a lower temperature. The beer is stored and filtered to produce a clear beer with a sugar concentration of 0.3g / 100mL. A stale alcoholic beverage (malt content 50%) (beer base 2) was obtained.

[0041] (2) Preparation of peptide fraction Commercially available beer-flavored beverages were degassed, weighed, and freeze-dried. Dissolve in 00 mM NaCl solution to prepare a 5-fold concentrated solution, which was used as a sample for gel filtration fractionation. The samples were subjected to gel filtration fractionation under the following conditions.

[0042] <Gel filtration fractionation conditions> Column: Hiload Superdex 30pg 26 / 600 (GE Healthcare) (Manufactured) Sample injection volume: 5 mL Eluent composition: 100mM NaCl Flow rate: 2.5mL / min (constant flow rate) Detection wavelength: 215nm Preparation: 0.29 cv (column volume) to 19.1 mL (fraction 0), After the last 0.35 cV, fractions were divided into 5 mL portions (Fractions 1-51).

[0043] The obtained fractions (fraction numbers: F10-11) were purified and quantified under the following conditions. .

[0044] The obtained fraction was extracted using a solid-phase extraction column (Bond Elute C18, Agilent Technolo). The sample was adsorbed using a GIES product, washed with demineralized water, and then eluted with a 50% ethanol aqueous solution. Then, the solution was concentrated to dryness, condensed with desalinated water, and a concentrated liquid was obtained. This was then used to obtain the peptide fraction. did.

[0045] Protein quantification of the peptide fraction obtained by purification of the peptide fraction is performed using a commercially available kit. The procedure was performed using the Lowry method with a DC protein assay (Bio-Rad). First, The above fraction was adjusted to an appropriate concentration. Add 50 μL of solution A and stir, then add 400 μL of solution B and stir. Allow to rest at room temperature for 15 minutes. After performing the color reaction, transfer 350 μL to a 96-well plate and measure the absorbance at 750 nm. Based on the obtained absorbance and the calibration curve prepared in advance, the peptide concentration (mg / mL) was calculated. The calibration curve was prepared using BSA (bovine serum albumin).

[0046] (3) Preparation of Gel Filtration Fraction for HPLC Analysis Regarding the pilot samples, the pilot samples obtained in (1) above were degassed and then weighed and freeze-dried. Each freeze-dried product was dissolved in 50 mM sodium phosphate buffer (pH 7.0, containing 150 mM NaCl) to prepare a 2.5-fold concentrated solution, which was used as a sample for gel filtration fractionation. Regarding the peptide fraction obtained in (2) above, it was dissolved in the above buffer to make it equivalent to a 10-fold concentrated solution, and used as a sample for gel filtration fractionation. For the fractionation samples, gel filtration fractionation was performed under the following conditions, respectively, to obtain fractionated fractions (fractions 1 - 10).

[0047] The conditions for the gel filtration method for HPLC analysis were as follows. <Gel Filtration Method Analysis Conditions for HPLC Analysis> Column: Superdex 75 10 / 300 (manufactured by GE Healthcare) Sample injection volume: 100 μL Eluent composition: 50 mM sodium phosphate (pH 7.0), 20% (v / v) acetonitrile, 150 mM NaCl Flow rate: 0.5 mL / min (constant flow rate) Detection wavelength: 215 nm

[0048] B Fractionation program:

Table 1

[0049] Protein quantification of the fractionated solution was performed by the Lowry method described in (2) above.

[0050] (4) Measurement of molecular weight by HPLC analysis gel filtration method A. Sample preparation for gel filtration for HPLC analysis The fractional fractions (Fractions 1-10) obtained in (3) above were used as samples. I used it.

[0051] (i) Preparation of a molecular weight calibration curve In the column, eluent, flow rate, and detection wavelength described above for HPLC analysis gel filtration conditions, Inject 50 μL of a peptide with a known molecular weight, dissolved in ultrapure water at a concentration of 0.1-5 mg / mL as appropriate. HPLC analysis was then performed to confirm the retention time (Table 2). Calibration was performed based on the retention time and molecular weight. A line (Figure 1) was created.

[0052] [Table 2]

[0053] (c) Calculation of molecular weight Based on molecular weight measurements, the peptide contained in fraction 5 out of fractions 1 to 10 is It was confirmed that the molecular weight was in the range of 2600 to 4600 Da.

[0054] (5) Calculation of peptide ratios with molecular weights of 2600 to 4600 Da The peptide ratio for molecular weights of 2600-4600 Da corresponds to the product in each fraction. The peptide concentration was used to calculate the following formula.

number

[0055] (6) Analysis of carbohydrate concentration and original extract concentration The measurement of the carbohydrate concentration of the test brew should be done according to the method described in the publicly available Fifth Edition Japanese Food Standard Composition Analysis Manual. This was done in accordance with the law and based on nutritional labeling standards. That is, from the mass of the sample beverage, the water content was ( (Reduced pressure heating and drying method), protein (method using an automated analyzer), lipid (Soxhlet extraction method) (3) Ash content (by muffle furnace combustion method) and dietary fiber content (Prosky enzyme gravimetric method) The measurement was performed using a method that excludes [a specific component]. Additionally, the original extract concentration (OE concentration) of the test brew was measured. ) is the BCOJ Beer Analysis Method (Japan Beer Brewers Association (2013), 8.3.6, 8.4.3) Measurements were taken in accordance with standard 8.5. Measurements were performed using an alcoholizer (manufactured by Anton Paar). .

[0056] (7) Sensory evaluation The beer-flavored fermented alcoholic beverages (beer bases 1 and 2) produced in (1) above In this study, two test groups were established: one in which the peptide fraction obtained in (2) above was not added, and another in which it was added. Sample beverages with peptide concentrations of 600-4600 Da adjusted as shown in Tables 3 and 4. Samples 1-10 were prepared. An example of adding a peptide fraction to beer base 1. This was designated as Test Example 1, and the example in which the peptide fraction was added to beer base 2 was designated as Test Example 2.

[0057] The sensory evaluation was conducted by four trained panelists. Specifically, the evaluation focused on "flavor depth" and The "aftertaste" was evaluated on a 9-point scale from 1 to 9, in 1-point increments, based on the evaluations of four panelists. The average score was calculated. Here, "flavor depth" refers to the breadth, complexity, and body of the flavor. This refers to the aroma and flavor sensation perceived through the addition of flavors or other means. Furthermore, "aftertaste" refers to the taste or flavor that remains in the mouth after swallowing. From the remaining five basic tastes and pungent tastes (sweet, sour, salty, umami, bitter, astringent, spicy, gritty, etc.) It refers to a sense of aroma or taste.

[0058] Test Example 1 (Test Groups 1-5) evaluating the effect of adding a peptide fraction to beer base 1. Next, we will perform the evaluation by fixing the scores for "flavor intensity" and "aftertaste" in test section 1 to 3 beforehand. Furthermore, a test example 2 evaluated the effect of adding the peptide fraction to beer base 2 (test). In sections 6-10), the scores for "flavor intensity" and "aftertaste" in test section 6 were fixed to 3 beforehand. The evaluation was then conducted. In all test cases, the depth of flavor was 3.5 points or higher, and the aftertaste was 5.0 points. The following were deemed to be preferable embodiments.

[0059] The results of the sensory evaluation are shown in Table 3. [Table 3]

[0060] [Table 4]

[0061] From the results in Tables 3 and 4, beer-flavored fermented alcoholic beverage (malt usage ratio 50%) In this process, by adjusting the peptide ratio of 2600 to 4600 Da to a predetermined range, It was confirmed that the flavor could be toned down while increasing the depth of flavor. Furthermore, this effect is similar to that of beer. It was confirmed that this can be achieved regardless of the sugar concentration of the fermented alcoholic beverage.

[0062] Furthermore, the above sensory evaluation test was conducted on beer bases 1 and 2 (however, the "depth of flavor" was not included). When we conducted a test (without pre-fixing the "aftertaste" score to 3), the following results were obtained: The results were obtained.

[0063] [Table 5]

[0064] From the results in Table 4, it can be seen that the zero-carbohydrate beer base 2 has a richer flavor compared to beer base 1. It was confirmed that the aftertaste was relatively mild. Combining the results in Tables 3 and 4 with the results in Table 5 In contrast to sugar-free beer-flavored fermented alcoholic beverages, which tend to lack depth of flavor, By adjusting the peptide ratio of 2600-4600 Da to a predetermined range, the aftertaste is suppressed. It was confirmed that this can enhance the depth of flavor.

Claims

1. Beer-flavored fermentation using malt and / or unmalted grains as at least part of the raw materials. Alcoholic beverage, the total peptide of the beverage as fractionated by gel filtration for HPLC analysis. Molecular weight of the beverage relative to its mass: 2600-4600 Da (Gel filtration method for HPLC analysis) The mass ratio (percentage) of peptides is 11-17%, beer-flavored fermented alcohol A beverage.

2. The beer-flavored fermented apheresis according to claim 1, wherein the carbohydrate concentration is less than 0.5 g / 100 mL. Alcoholic beverage.

3. The beer-flavored fermented alcohol according to claim 1 or 2, wherein the malt usage ratio is 50% or more. Cold beverages.

4. Beer-flavored fermentation using malt and / or unmalted grains as at least part of the raw materials. A method for producing an alcoholic beverage, wherein the beverage is fractionated by gel filtration for HPLC analysis. Molecular weight of 2600-4600 Da in the beverage relative to the total peptide mass (for HPLC analysis) This method includes adjusting the ratio (percentage) of peptide mass in the filtration method to 11-17%. How to do it.

5. In the manufacturing process of beer-flavored fermented alcoholic beverages, malt and / or ungerminated Molecular weight of beer-flavored fermented alcoholic beverages that use cereals as at least part of their raw materials. The process includes adding a peptide with a density of 2600-4600 Da (by gel filtration for HPLC analysis). The manufacturing method according to claim 4.

6. A beer-flavored fermented beer that uses malt and / or ungerminated grains as at least part of its ingredients. Molecular weight 2600-4600 Da contained in alcoholic beverages (HPLC analysis by gel filtration method) A flavor enhancer for beer-flavored fermented alcoholic beverages, containing peptides as an active ingredient. 。

7. Beer-flavored fermentation using malt and / or unmalted grains as at least part of the raw materials. A method for improving the flavor of an alcoholic beverage, wherein the beverage is fractionated by gel filtration for HPLC analysis. Molecular weight of 2600-4600 Da in the beverage relative to the total peptide mass of the material (HPLC analysis) This includes adjusting the ratio (percentage) of peptide mass in the gel filtration method to 11-17%. How to do it.

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