Malted fermented beverage, and method for producing malted fermented beverage

Abstract

To provide a malt-fermented beverage that achieves further improvements in addition to reduction in purine body.SOLUTION: A malt-fermented beverage has a purine content of 2.0 mg / 100 mL or less. The beverage contains furfuryl alcohol (X) and furfural (Y). The furfural (Y) content is 2.0 mass ppm or less. The content ratio [(X) / (Y)] between furfuryl alcohol (X) and furfural (Y) is more than 20 and less than 500 in mass ratio.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a malt-fermented beverage and a method for producing the malt-fermented beverage.

Background Art

[0002] In malt-fermented beverages such as ordinary beer and sparkling sake, malt is used as a raw material, and malt is an important raw material responsible for the beer-like flavor. However, since malt contains a large amount of purine bodies, beverages with a high malt ratio have a particularly high purine body content. Purine bodies are metabolized in the liver to become uric acid, and this uric acid crystallizes and accumulates in joints, which is a factor causing gout. Therefore, a beer-taste beverage with reduced purine bodies is desired.

[0003] For example, Patent Document 1 discloses an invention related to a method for producing a beer-like carbonated beverage having a very low purine body content despite a high malt usage ratio in the raw materials, and a beer-like carbonated beverage produced using the method.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] Malt-fermented beverages with reduced purine bodies, such as the production methods described in Patent Document 1 and the like, have been variously studied. However, there is a demand for a malt-fermented beverage that has been further improved while reducing purine bodies.

Means for Solving the Problems

[0006] The present invention provides a malt-fermented beverage with reduced purine content, in which the contents of furfuryl alcohol and furfural are adjusted to a predetermined range. That is, the present invention includes the inventions of the following aspects. [1] A malt-fermented beverage having a purine content of 2.0 mg / 100 mL or less, containing furfuryl alcohol (X) and furfural (Y), wherein the content of furfural (Y) is 2.0 mass ppm or less, and the content ratio [(X) / (Y)] of furfuryl alcohol (X) to furfural (Y) is more than 20 and less than 500 in terms of mass ratio, a malt-fermented beverage. [2] The malt-fermented beverage according to the above [1], wherein the content ratio [(X) / (Y)] of furfuryl alcohol (X) to furfural (Y) is 30 or more and 450 or less in terms of mass ratio. [3] The malt-fermented beverage according to the above [1] or [2], wherein the content of furfural (Y) is 0.001 to 2.0 mass ppm. [4] The malt-fermented beverage according to any one of the above [1] to [3], wherein the content of furfuryl alcohol (X) is 0.10 to 100 mass ppm. [5] The malt-fermented beverage according to any one of the above [1] to [4], wherein the content of proline (Z) is 0.10 to 300 mg / L. [6] The malt-fermented beverage according to any one of the above [1] to [5], further containing distilled spirits. [7] A method for producing the malt-fermented beverage according to any one of the above [1] to [6], comprising a step of adding yeast to a raw material containing water and malt and performing alcoholic fermentation, a method for producing a malt-fermented beverage.

Advantages of the Invention

[0007] The malt-fermented beverage of a preferred embodiment of the present invention can be a beverage in which the purine content is reduced, the aroma derived from wheat can be felt, and the unpleasant aroma is suppressed.

Embodiments for Carrying Out the Invention

[0008] 1. Malt-fermented beverage The malt-fermented beverage of the present invention is a malt-fermented beverage having a purine content of 2.0 mg / 100 mL or less, containing furfuryl alcohol (X) and furfural (Y), the content of furfural (Y) being 2.0 mass ppm or less, and the content ratio [(X) / (Y)] of furfuryl alcohol (X) to furfural (Y) being more than 20 and less than 500 in terms of mass ratio. Even if the malt-fermented beverage of the present invention has a purine content of 2.0 mg / 100 mL or less, by adjusting the contents of furfuryl alcohol (X) and furfural (Y) as described above, a beverage in which the aroma derived from wheat can be felt and the unpleasant aroma is suppressed can be obtained.

[0009] In the present specification, the "malt-fermented beverage" means a beverage that uses water and malt as part of the raw materials and is fermented by yeast. The malt-fermented beverage of one embodiment of the present invention may be an alcoholic beverage fermented by yeast using water and malt as raw materials, or a non-alcoholic beverage obtained by removing the alcohol content of the alcoholic beverage to make the alcohol degree less than 1 (v / v)%.

[0010] The malt-fermented beverage of the present invention limits the purine content to 2.0 mg / 100 mL or less. By setting the purine content to 2.0 mg / 100 mL or less, the metabolic amount of uric acid can be suppressed, and a beverage specialized for a health-conscious orientation can be obtained.

[0011] In the malt-fermented beverage according to one aspect of the present invention, the purine content is 2.0 mg / 100 mL or less, preferably 1.5 mg / 100 mL or less, more preferably 1.2 mg / 100 mL or less, still more preferably 1.0 mg / 100 mL or less, and even more preferably less than 0.5 mg / 100 mL.

[0012] In the present specification, the "purine" means four purine bases of adenine, xanthine, guanine, and hypoxanthine. In the quantification of purines, it is difficult to distinguish and quantify adenylic acid and adenosine from "adenine", and it is also difficult to distinguish and quantify guanylic acid and guanosine from "guanine". Therefore, "adenine" includes adenine base, adenylic acid, and adenosine. Also, "guanine" includes guanine base, guanylic acid, and guanosine.

[0013] The content of purines in the malt-fermented beverage is the total content of the above four purine bases, and it means the value measured by the method of detecting using LC-MS / MS after perchloric acid treatment (refer to "Guidance on Trace Analysis of Purines in Liquors", Japan Food Analysis Center, Inc., Internet (https: / / www.jfrl.or.jp / storage / file / news_vol4_no23.pdf, searched in August 2015)).

[0014] Generally, a malt-fermented beverage with a reduced purine content of 2.0 mg / 100 mL or less tends to be a beverage with a strong watery feeling and no aroma derived from malt. To address such problems, the malt-fermented beverage of the present invention is prepared so that the contents of furfuryl alcohol (X) and furfural (Y) satisfy the following requirements (I) and (II), resulting in a beverage with a malt-derived aroma and suppressed unpleasant aromas. · Requirement (I): The content of furfural (Y) is 2.0 mass ppm or less. ·Requirement (II): The content ratio [(X) / (Y)] of furfuryl alcohol (X) and furfural (Y) is more than 25 and less than 500 in terms of mass ratio.

[0015] As described in the above requirement (I), the content of furfural (Y) is 2.0 mass ppm or less, preferably 1.5 mass ppm or less, more preferably 1.0 mass ppm or less, still more preferably 0.7 mass ppm or less, even more preferably 0.5 mass ppm or less, and particularly preferably 0.3 mass ppm or less based on the total amount (100% by mass) of the malt fermented beverage.

[0016] Also, in the malt fermented beverage of one aspect of the present invention, the lower limit of the content of furfural (Y) may be appropriately adjusted so as to satisfy the above requirement (II), but it is preferably 0.001 mass ppm or more, more preferably 0.003 mass ppm or more, still more preferably 0.005 mass ppm or more, even more preferably 0.007 mass ppm or more, and particularly preferably 0.010 mass ppm or more based on the total amount (100% by mass) of the malt fermented beverage.

[0017] As described in the above requirement (II), the content ratio [(X) / (Y)] of furfuryl alcohol (X) and furfural (Y) is more than 20 and less than 500 in terms of mass ratio, preferably 25 or more, more preferably 27 or more, still more preferably 30 or more, still more preferably 32 or more, even more preferably 40 or more, and particularly preferably 45 or more, and is preferably 450 or less, more preferably 420 or less, still more preferably 400 or less, even more preferably 380 or less, and particularly preferably 350 or less.

[0018] In the malt fermented beverage of one aspect of the present invention, the content of furfuryl alcohol (X) may be appropriately adjusted so as to satisfy the above requirement (II), but it is preferably 0.10 to 100 mass ppm, more preferably 0.30 to 70 mass ppm, still more preferably 0.50 to 50 mass ppm, even more preferably 0.70 to 35 mass ppm, and particularly preferably 1.0 to 20 mass ppm based on the total amount (100% by mass) of the malt fermented beverage.

[0019] In the malt-fermented beverage of one aspect of the present invention, from the viewpoint of obtaining a malt-fermented beverage in which the aroma derived from malt is more perceptible and the unpleasant aroma is suppressed, the total content [(X) + (Y)] of furfuryl alcohol (X) and furfural (Y) is preferably 0.20 to 100 mass ppm, more preferably 0.60 to 80 mass ppm, still more preferably 1.20 to 60 mass ppm, even more preferably 1.60 to 40 mass ppm, and particularly preferably 2.00 to 35 mass ppm based on the total amount (100% by mass) of the malt-fermented beverage.

[0020] In the present specification, the contents of furfuryl alcohol (X) and furfural (Y) can be measured by gas chromatography-mass spectrometry (GC / MS). As an example of a specific measurement method, a method of measuring under the following measurement conditions using the following samples can be mentioned. [Sample] Prepare a solution by adding 150 mL of water and 4 mL of heptane to 10 to 20 g of the beverage to be measured. Then, the solution is distilled for 90 minutes using a distillation apparatus for essential oil quantification, and 1 μL of the heptane layer is injected into the GC / MS apparatus shown below for measurement. [Measurement Conditions] · GC / MS apparatus: 7890B / 5977B (manufactured by Agilent Technologies) · Column: DB-WAX (manufactured by Agilent Technologies), diameter 0.25 mm × 30 m, film thickness 0.25 μm · Injection system: Split 5:1 · Injection volume: 1 μL · Sample inlet temperature: 220 °C · Column temperature: 40 °C (held for 1 minute) → heated to 160 °C at a rate of 10 °C / min → heated to 200 °C at a rate of 15 °C / min · Gas flow rate: Helium (carrier gas) at 1 mL / min · Ion source temperature: 230 °C · Ionization method: EI · Set mass number: m / z 41.0 (furfuryl alcohol), 95.0 (furfural)

[0021] In one embodiment of the fermented malt beverage of the present invention, the proline (Z) content is preferably 0.10 to 300 mg / L, more preferably 1.0 to 270 mg / L, even more preferably 5.0 to 250 mg / L, still more preferably 7.5 to 230 mg / L, and particularly preferably 10.0 to 200 mg / L. Proline is a type of amino acid that is relatively abundant in barley such as malt and whose content does not change much before and after the fermentation process. If the proline content is within the above range, a fermented malt beverage with a better taste can be obtained. In this specification, the proline content can be measured, for example, using an automatic amino acid analyzer L-8800A manufactured by Hitachi, Ltd.

[0022] The alcohol content of the fermented malt beverage of one embodiment of the present invention is not particularly limited, but for example, when the fermented malt beverage is a fermented alcoholic beverage, it is preferably 1 to 20 (v / v)%, more preferably 2 to 15 (v / v)%, and even more preferably 3 to 10 (v / v)%. Furthermore, the fermented malt beverage according to one embodiment of the present invention may be a non-alcoholic beverage having an alcohol content of 1 (v / v) % or less by removing the alcohol content after fermentation. In this specification, the alcohol content is expressed as a percentage based on volume / volume (v / v%). The alcohol content of a beverage can be measured by any known method, for example, a vibration density meter.

[0023] The fermented malt beverage according to one embodiment of the present invention may further contain a distilled alcoholic beverage as an alcohol component. As the distilled alcoholic beverage, spirits derived from grains are preferable. In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as wheat, rice, buckwheat, corn, etc., using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the resulting alcoholic beverages. Wheat is preferred as the grain used as the raw material for spirits.

[0024] The color of the malt-fermented beverage according to one embodiment of the present invention is not particularly limited, but may be amber or golden like ordinary beer, black like stout, or colorless and transparent, or may be given a desired color by adding a coloring agent or the like. The color of the malt-fermented beverage can be determined by the naked eye, or may be defined by the total light transmittance, chromaticity, or the like.

[0025] The pH of the malt-fermented beverage according to one embodiment of the present invention is not particularly limited, but is preferably 2.0 to 4.5. If the pH of the malt-fermented beverage is 4.5 or less, the generation of microorganisms can be suppressed, and if the pH is 2.0 or more, the flavor of the beverage is likely to be improved. Further, when the malt-fermented beverage is an alcoholic beverage, the pH is preferably 3.0 to 4.5, and when it is a non-alcoholic beverage, the pH is preferably less than 4.0.

[0026] The total extract content of the malt-fermented beverage according to one embodiment of the present invention is not particularly limited, but from the viewpoint of providing a refreshing drinking taste, in the case of a malt-fermented beverage containing alcohol, it is preferably 18% by mass or less, more preferably 15% by mass or less, and still more preferably 13% by mass or less. In the case of a non-alcoholic beverage, it is preferably 1.5% by weight or less, more preferably 1.1% by weight or less, and still more preferably 0.80% by weight or less. Note that the "total extract content" in this specification, in the case of a beverage with an alcohol content of 1 (v / v)% or more, refers to the extract content in the Japanese Liquor Tax Law, that is, the number of grams of non-volatile components contained in 100 cm 3 of the original volume at a temperature of 15°C, and in the case of a beverage with an alcohol content of less than 1 (v / v)%, refers to the extract value (% by mass) measured according to the "Beer Analysis Method 7.2 Extract" defined by the International Technical Commission of the Beer Brewing Association (BCOJ) for a degassed sample.

[0027] The malt-fermented beverage according to one embodiment of the present invention may be in a form where the beverage is packed in a container. Examples of the container include, for example, bottles, PET bottles, cans, or barrels, but from the viewpoint of being particularly easy to carry, cans, bottles, or PET bottles are preferred.

[0028] The malt-fermented beverage of one aspect of the present invention is preferably a beer-taste beverage. Hereinafter, an aspect of the "beer-taste beverage" suitable as the malt-fermented beverage of one aspect of the present invention will be described.

[0029] 2. Beer-taste beverage In this specification, the "beer-taste beverage" refers to an alcoholic or non-alcoholic carbonated beverage having a beer-like flavor. Note that the "beer-taste beverage" in the present invention may be a malt-fermented beverage obtained by fermenting at least water and malt using yeast, and it is not limited to "beer" defined in the Liquor Tax Law and the Interpretation Guidelines of Liquor Administration Related Laws and Regulations with an enforcement date of April 1, 2018. It also includes carbonated beverages added with beer flavor containing esters and higher alcohols (for example, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde), etc. In addition, as types of beer-taste beverages, for example, alcoholic beer-taste beverages, beer-taste beverages with an alcohol content of less than 1 (v / v)%, etc. are also included.

[0030] 2.1 Raw materials The main raw materials of the beer-taste beverage are water and malt, but it is preferable to use hops. In addition, sweeteners, water-soluble dietary fibers, bittering agents or bitterness-imparting agents, antioxidants, flavors, acidulants, etc. may also be used.

[0031] Malt refers to the seeds of cereals such as barley, wheat, rye, crow wheat, oats, millet, and Job's tears that have been germinated, dried, and root-removed, and the production area and variety can be any of them. In one aspect of the present invention, it is preferable to use barley malt. Barley malt is one of the malts most commonly used as a raw material for Japanese beer-taste beverages. There are various types of barley, such as two-row barley and six-row barley, and any of them may be used. Furthermore, in addition to ordinary malt, colored malt and the like can also be used. When using colored malt, different types of colored malt may be appropriately combined and used, or one type of colored malt may be used.

[0032] In addition to malt, grains other than malt may be used. Examples of such grains include grains that do not correspond to malt (barley, wheat, rye, crow wheat, oats, pearl barley, glutinous rice, etc.), rice (white rice, brown rice, etc.), corn, adzuki beans, potatoes, beans (soybeans, green peas, etc.), buckwheat, sorghum, millet, foxtail millet, and starches obtained from them, extracts (extracts) of these, and the like.

[0033] The malt ratio of the beer-taste beverage is preferably 1 to 100% by mass, more preferably 5 to 90% by mass, and even more preferably 10 to 80% by mass. In this specification, the "malt ratio" means a value calculated in accordance with the Liquor Tax Law whose enforcement date is April 1, 2018, and the interpretation guidelines of liquor-related administrative laws and regulations.

[0034] Examples of the form of hops used in one aspect of the present invention include pellet hops, powder hops, hop extracts, etc. Also, as the hops to be used, processed hop products such as isomerized hops and reduced hops may be used. The addition amount of hops is appropriately adjusted, but is preferably 0.0001 to 1% by mass based on the total amount of the beverage.

[0035] Examples of sweeteners include commercially available saccharified liquids obtained by decomposing starch derived from grains with acids or enzymes, saccharides such as commercially available maltose, sugars having three or more saccharide units, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. The form of these saccharides may be a liquid such as a solution, or a solid such as a powder. In addition, there are no particular restrictions on the type of raw cereal for starch, the method of starch purification, and the treatment conditions such as hydrolysis with enzymes or acids. For example, by appropriately setting the conditions for hydrolysis with enzymes or acids, saccharides with a higher maltose ratio may be used. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions (syrups) thereof can also be used. Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and the like.

[0036] Examples of water-soluble dietary fibers include resistant dextrin, polydextrose, guar gum degradation products, pectin, glucomannan, alginic acid, laminarin, fucoidan, carrageenan, and the like. From the perspective of versatility such as stability and safety, resistant dextrin or polydextrose is preferred.

[0037] In the beer-taste beverage, bitterness is preferably imparted by hops or the like, but a bittering agent or bitterness-imparting agent may also be used. The bittering agent or bitterness-imparting agent is not particularly limited, and those commonly used as bitterness-imparting agents in ordinary beer and sparkling sake can be used. Examples include mannelow, jujube, star anise, juniper berries, sage, rosemary, mannel mushroom, laurel tree, quassin, citrus extract, prickly ash extract, coffee extract, tea extract, bitter melon extract, rape embryo extract, aloe vera extract, mannelow extract, jujube extract, laurel extract, sage extract, caraway extract, and the like.

[0038] The antioxidant is not particularly limited, and those commonly used as antioxidants in ordinary beer and sparkling sake can be used. Examples include ascorbic acid, erythorbic acid, and catechin.

[0039] The flavoring agent is not particularly limited, and a general beer flavoring agent can be used. The beer flavoring agent is used for imparting a beer-like flavor and contains brewing components generated by fermentation. In addition, beer - flavored beverages contain ethyl acetate produced by alcoholic fermentation, and this ethyl acetate has a function as a flavoring agent. Therefore, when alcoholic fermentation is involved in the manufacturing process of beer - flavored beverages, there is generally no particular need to separately add beer flavoring, but beer flavoring may be added as desired. Examples of beer flavorings other than ethyl acetate include esters and higher alcohols. Specifically, isoamyl acetate, n - propanol, isobutanol, and acetaldehyde, etc. can be mentioned. Also, ethyl acetate may be separately added to enhance the beer - like flavoring.

[0040] The acidulant is not particularly limited as long as it is a substance having acidity. For example, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono - delta - lactone, or their salts can be mentioned. Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, or their salts are preferred, and phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid, or their salts are more preferred. These acidulants may be used alone or in combination of two or more.

[0041] 2.2 Carbon dioxide gas The carbon dioxide gas contained in the beer - flavored beverage may utilize the carbon dioxide gas contained in the raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas, etc. When alcoholic fermentation is involved in the manufacturing process of beer - flavored beverages, the carbon dioxide gas generated by alcoholic fermentation can be used as it is, but carbonated water may be appropriately added to adjust the amount of carbon dioxide gas.

[0042] The amount of carbon dioxide gas contained in the beer - flavored beverage is represented by the carbon dioxide pressure of the beverage, and this is not particularly limited as long as it does not interfere with the effects of the present invention. Typically, the upper limit of the carbon dioxide pressure of the beverage is 5.0 kg / cm 2 , 4.5 kg / cm 2 , or 4.0 kg / cm 2and the lower limit is 0.20 kg / cm 2 , 0.50 kg / cm 2 , or 1.0 kg / cm 2 , and any combination of these upper and lower limits may be used. For example, the carbon dioxide gas pressure of the beverage may be 0.20 kg / cm 2 or more and 5.0 kg / cm 2 or less, 0.50 kg / cm 2 or more and 4.5 kg / cm 2 or less, or 1.0 kg / cm 2 or more and 4.0 kg / cm 2 or less. In this specification, unless otherwise specified, the gas pressure refers to the gas pressure inside the container. The pressure can be measured by methods well known to those skilled in the art. For example, after fixing a sample at 20 °C to an internal gas pressure gauge, once the valve of the internal gas pressure gauge is opened to release the gas, the valve is closed again, and the internal gas pressure gauge is shaken until the pointer reaches a fixed position, and the value at that time is read, or it can be measured using a commercially available gas pressure measuring device.

[0043] 2.3 Other additives The beer-taste beverage may be added with various additives as necessary, as long as the effects of the present invention are not impaired. Examples of such additives include coloring agents, foaming agents, fermentation promoters, yeast extracts, proteinaceous substances such as peptide-containing substances, and seasonings such as amino acids. The coloring agent is used to give the beverage a beer-like color, and caramel pigments etc. can be used. The foaming agent is used to form beer-like bubbles in the beverage or to retain the bubbles in the beverage, and plant extract saponin-based substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, and proteinaceous substances such as peptide-containing substances and bovine serum albumin, and yeast extracts etc. can be appropriately used. The fermentation promoter is used to promote fermentation by yeast, and for example, yeast extract, bran components such as rice and wheat, vitamins, mineral agents, etc. can be used alone or in combination.

[0044] 3. Manufacturing method of malt-fermented beverage As a method for producing the malt-fermented beverage of the present invention, any method may be used as long as it has a step of adding yeast to a raw material containing water and malt and performing alcoholic fermentation. Specifically, examples include a method having the following steps (1) to (2). · Step (1): A step of subjecting a mixture containing water and malt to saccharification treatment to prepare a fermentation raw material liquid. · Step (2): A step of adding yeast to the fermentation raw material liquid and performing alcoholic fermentation.

[0045] Further, in the method for producing a malt-fermented beverage according to one aspect of the present invention, from the viewpoint of adjusting the content of purine bodies to be within the above-mentioned range, it is preferable to further have the following step (3). · Step (3): A step of performing a treatment for removing purine bodies.

[0046] Furthermore, in the method for producing a malt-fermented beverage according to one aspect of the present invention, from the viewpoint of adjusting to satisfy the above-mentioned requirements (I) and (II), it is preferable to further have the following step (4). · Step (4): A step of adjusting the contents of furfuryl alcohol (X) and furfural (Y).

[0047] <Step (1)> Step (1) is a step of subjecting a mixture containing water and malt to saccharification treatment to prepare a fermentation raw material liquid. As a method for preparing the fermentation raw material liquid, examples include a method in which raw materials such as water and malt are charged into a charging kettle or a charging tank, an enzyme such as amylase is added as necessary to prepare a mixture, and then saccharification treatment is performed. Thereafter, the obtained fermentation raw material liquid is preferably filtered, boiled, and the solid content such as coagulated protein is removed in a clarification tank.

[0048] In addition to water and malt, hops, dietary fiber, sweeteners, antioxidants, bitterness-providing agents, flavors, acidulants, pigments, etc. may be added to the mixture to be subjected to saccharification treatment. These may be added before the saccharification treatment, during the saccharification treatment, or after the completion of the saccharification treatment. Also, these may be added after the alcohol fermentation in the next step.

[0049] In this step, the mixture to which the raw materials are added is heated to saccharify the starch of the raw materials. The temperature and time of the saccharification treatment are appropriately adjusted according to the type of malt used, the malt ratio, raw materials other than water and malt, the type and amount of yeast used, etc.

[0050] <Step (2)> Step (2) is a step of adding yeast to the fermentation raw material liquid obtained by the saccharification treatment in Step (1) and performing alcohol fermentation. The yeast used in this step can be appropriately selected in consideration of the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc. Top-fermenting yeast or bottom-fermenting yeast may be used.

[0051] The yeast may be added to the raw material liquid as a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the stock solution. Also, after centrifugation, the supernatant completely removed may be added. The addition amount of yeast to the stock solution can be set appropriately. For example, it may be about 5×10 6 cells / mL to 1×10 8 cells / mL.

[0052] Various conditions such as the fermentation temperature and fermentation period during alcohol fermentation can be set appropriately. For example, it may be fermented under the conditions of 8 to 25°C and 5 to 10 days, which are the fermentation conditions for the production of ordinary beer and sparkling wine. The temperature (heating or cooling) or pressure of the fermentation liquid may also be changed during the fermentation process.

[0053] After alcohol fermentation, the yeast is removed with a filter or the like, and additives such as water, flavorings, acidulants, and pigments may be added as necessary.

[0054] <Step (3)> In the method for producing a malt-fermented beverage according to one aspect of the present invention, as step (3), it is preferable to carry out a step of removing purine substances. By passing through step (3), a malt-fermented beverage with the content of purine substances reduced to the above-mentioned range can be obtained.

[0055] Examples of the treatment for removing purine substances include adsorption treatments such as adsorbing and removing purine substances using activated carbon or zeolite. As a specific method of the adsorption treatment, a known method can be adopted.

[0056] Also, a purine nucleosidase treatment may be carried out before the adsorption treatment. In the purine nucleosidase treatment, adenosine and guanosine in the solution are converted into free purine groups by allowing purine nucleosidase to act on the fermentation raw material liquid before fermentation or the fermentation liquid after fermentation in advance, and at least a part of this free purine group can be converted into xanthine, which is a yeast-non-assimilable free purine group. After carrying out this treatment and then performing the adsorption treatment, xanthine among the purine substances can be preferentially adsorbed and removed, and the content of purine substances in the finally obtained malt-fermented beverage can be reduced. Note that there is no limitation on the timing of the purine nucleosidase treatment as long as it is before the adsorption treatment, and it may be carried out simultaneously with step (1) or after the end of step (1), or simultaneously with step (2) or after the end of step (2).

[0057] <Step (4)> In the method for producing a malt-fermented beverage according to one aspect of the present invention, from the viewpoint of obtaining a malt-fermented beverage that satisfies the above-mentioned requirements (I) and (II), as step (4), it is preferable to carry out a step of adjusting the contents of furfuryl alcohol (X) and furfural (Y). Note that the timing of carrying out step (4) is not limited, and it may be carried out simultaneously with any one or more of steps (1) to (3), or separately between step (1) and step (2), between step (2) and step (3), or after step (3).

[0058] However, after steps (1) to (3), it is preferable to go through step (4). That is, for the beverage obtained after steps (1) to (3), the contents of furfuryl alcohol (X) and furfural (Y) are measured, and if necessary, it is preferable to adjust the contents of furfuryl alcohol (X) and furfural (Y) so as to satisfy the above-mentioned requirements (I) and (II). Specific adjustment methods include a method of adding at least one of furfuryl alcohol (X) and furfural (Y) to the beverage, a method of adding water for dilution, and the like.

[0059] Also, when the beverage satisfies the above-mentioned requirements (I) and (II) due to furfuryl alcohol (X) and furfural (Y) derived from the raw materials, there is no need to adjust the contents of furfuryl alcohol (X) and furfural (Y) in this step.

[0060] After these steps, steps commonly carried out in the production of malt-fermented beverages well-known to those skilled in the art, such as a beer storage step and a filtration step, may be carried out.

[0061] The malt-fermented beverage of one aspect of the present invention thus obtained is filled into a predetermined container and distributed on the market as a product. The method of filling the malt-fermented beverage into a container is not particularly limited, and a method of filling the container well-known to those skilled in the art can be used. By the container filling step, the malt-fermented beverage of the present invention is filled and sealed in the container. Any form and material of container may be used in the container filling step, and examples of the container are as described above.

Examples

[0062] Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited by these examples.

[0063] Examples 1 to 10, Comparative Examples 1 to 10 A beer-taste beverage, which is a malt-fermented beverage with a reduced content of commercially available pudding bodies, was prepared so that the respective contents of furfuryl alcohol (X) and furfural (Y) would be the values shown in Tables 1 to 5, and beer-taste beverages serving as samples were obtained. In Table 1, the contents of furfuryl alcohol (X) and furfural (Y) are defined such that the value of (X) / (Y) and the value of (X)+(Y) are the values shown in Table 1.

[0064] For the obtained beer-taste beverages, the content of proline (Z) was measured in accordance with the above-described method. The measurement results are as shown in Tables 1 to 5.

[0065] Then, for the obtained beer-taste beverages, four panelists who had been trained daily evaluated the "presence or absence of malt-derived aroma" and the "presence or absence of unpleasant aroma" of each beer-taste beverage in a range of 3 (maximum value) to 1 (minimum value) with a score in 0.5 increments based on the following score criteria. When evaluating, samples conforming to the following criteria "3", "2", and "1" were prepared in advance to standardize the criteria among the panelists. In any of the sensory evaluations in Tables 1 to 5, no difference in the score value of 1.5 or more was confirmed among the panelists for the same beverage. Tables 1 to 5 show the average values of the scores of each panelist. [Score Criteria for the Presence or Absence of Malt-Derived Aroma] · "3": A high-quality malt-derived aroma is felt. · "2": A slight malt-derived aroma is felt. · "1": No malt-derived aroma is felt. [Score Criteria for the Presence or Absence of Unpleasant Aroma] · "3": No unpleasant aroma is felt at all. · "2": A slight unpleasant aroma is felt. · "1": An unpleasant aroma is felt.

[0066] In addition, based on the following evaluation criteria, the comprehensive evaluations of each beer - flavored beverage were conducted from the average values of the scores of each panelist for "presence or absence of wheat - derived aroma" and "presence or absence of unpleasant aroma". The results are as shown in Tables 1 - 5. [Comprehensive Evaluation] · "A": The average values of the scores of each panelist for both "presence or absence of wheat - derived aroma" and "presence or absence of unpleasant aroma" are both 2.5 or more. · "B": The average values of the scores of each panelist for both "presence or absence of wheat - derived aroma" and "presence or absence of unpleasant aroma" are both 2.0 or more, and only one of them is 2.5 or more. · "C": One of the average values of the scores of each panelist for "presence or absence of wheat - derived aroma" and "presence or absence of unpleasant aroma" is less than 2.0. · "D": The average values of the scores of each panelist for both "presence or absence of wheat - derived aroma" and "presence or absence of unpleasant aroma" are both less than 2.0.

[0067] [Table 1]

[0068] [Table 2]

[0069] [Table 3]

[0070] [Table 4]

[0071] [Table 5]

[0072] From Tables 1 to 5, although the purine content of the beer-taste beverages of Examples 1 to 10 was reduced, while the aroma derived from malt was felt, the result was that the unpleasant aroma was suppressed. On the other hand, the beer-taste beverages of Comparative Examples 1 to 10 were beverages in which the aroma derived from malt was not felt, or even if the aroma derived from malt was felt, the beverages had an unpleasant aroma.

Claims

1. A malt-fermented beverage having a purine content of 2.0 mg / 100 mL or less, containing furfuryl alcohol (X) and furfural (Y), wherein the content of furfural (Y) is 2.0 mass ppm or less, and the content ratio [(X) / (Y)] of furfuryl alcohol (X) to furfural (Y) is more than 20 and less than 500 in terms of mass ratio, a malt-fermented beverage (excluding a fermented alcoholic beverage with a beer taste having a purine content of less than 0.5 mg / 100 mL, which is produced by fermenting with brewer's yeast in the presence of a flavor).

2. The malt-fermented beverage according to Claim 1, wherein the content ratio [(X) / (Y)] of furfuryl alcohol (X) to furfural (Y) is 30 or more and 450 or less in terms of mass ratio.

3. A malt-fermented beverage having a purine content of 2.0 mg / 100 mL or less, containing furfuryl alcohol (X) and furfural (Y), wherein the content of furfural (Y) is 0.001 to 2.0 mass ppm, and the content ratio [(X) / (Y)] of furfuryl alcohol (X) to furfural (Y) is more than 20 and less than 500 in terms of mass ratio, a malt-fermented beverage.

4. The malt-fermented beverage according to any one of Claims 1 to 3, wherein the content of furfuryl alcohol (X) is 0.10 to 100 mass ppm.

5. The malt-fermented beverage according to any one of Claims 1 to 4, wherein the content of proline (Z) is 0.10 to 300 mg / L.

6. The malt-fermented beverage according to any one of Claims 1 to 5, further containing distilled liquor.

7. A method for producing the malt-fermented beverage according to any one of Claims 1 to 6, comprising a step of adding yeast to a raw material containing water and malt and performing alcoholic fermentation, a method for producing a malt-fermented beverage.

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