Zero-carbohydrate beer-taste fermented alcoholic beverage

Abstract

To provide a beer taste fermented alcohol beverage of zero saccharoid realizing thickness of taste.SOLUTION: According to the present invention, a beer taste fermented alcohol beverage contains wheats of a malt and / or ungerminated malt as at least a portion of the raw material with a sugar concentration of smaller than 0.5 g / 100 mL, a ratio (percentage) of a mass of a peptide of a molecular weight 800 to 1500 Da (a gel filtration method for HPLC analysis) relative to a mass of all peptide of the beverage partitioned by a gel filtration method for HPLC analysis is 17 to 45%.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beer-taste fermented alcoholic beverage with zero carbohydrates, and more specifically, to a beer-taste fermented alcoholic beverage with a carbohydrate concentration of less than 0.5 g / 100 mL.

Background Art

[0002] Due to the increasing health consciousness in recent years, there is a demand for beer-taste beverages with a reduced carbohydrate content. To date, various techniques have been developed to achieve beer-taste beverages with a reduced carbohydrate content.

[0003] For example, as a technique for stably producing a low-carbohydrate beer-taste fermented alcoholic beverage, a technique of using assimilable monosaccharides and assimilable disaccharides as sugar sources (Patent Document 1) is known. Also, as a technique for producing a low-carbohydrate beer-taste beverage by a method with a significantly low risk of microbial contamination, a technique of using the oligosaccharide content rate in a sugar raw material within a specific range (Patent Document 2) is known.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] Among beer-taste fermented alcoholic beverages with reduced carbohydrates, a so-called "zero-carbohydrate" beer-taste fermented alcoholic beverage with a carbohydrate concentration of less than 0.5 mg / 1 00 mL is quite The amount of sugar has been reduced, which results in a watery, weak flavor impression. If we could achieve rich flavor in a zero-sugar beer-flavored fermented alcoholic beverage, Despite being zero-calorie, it is possible to provide a satisfying, beer-flavored fermented alcoholic beverage.

[0006] That is, the present invention provides a sugar-free, beer-flavored fermented alcohol with a rich flavor. The purpose is to provide beverages. [Means for solving the problem]

[0007] The inventors have developed a beer-taste beverage with a sugar concentration reduced to less than 0.5 mg / 100 mL. In fermented alcoholic beverages, the ratio of peptides with molecular weights of 800 to 1500 Da is within a specific range. By doing so, it is possible to realize a rich flavor in the beer-flavored fermented alcoholic beverage. The present invention is based on this finding.

[0008] According to the present invention, the following inventions are provided. [1] Malt and / or ungerminated wheat and grains are at least partly used as ingredients, and the carbohydrate concentration is 0. A beer-flavored fermented alcoholic beverage with a concentration of less than 5 g / 100 mL and a gel for HPLC analysis. The molecular weight of the beverage fractionated by the filter filtration method is 800 to 1000, The mass ratio (percentage) of peptides of 1500 Da (HPLC analysis gel filtration method) is 17- A beer-flavored fermented alcoholic beverage with an alcohol content of 45%. [2] The beer tea according to [1] above, wherein the mass ratio of the peptide is 18 to 25%. A fermented alcoholic beverage. [3] A beer taste drink according to [1] or [2] above, in which the malt content is 50% or more. Fermented alcoholic beverage. [4]A method for producing a fermented alcoholic beverage with a beer taste, having an improved flavor, using at least a part of malt and / or un-germinated barley as a raw material, the method comprising adjusting the ratio (percentage) of the mass of peptides having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to 17 to 45% with respect to the total mass of peptides in the beverage fractionated by the gel filtration method for HPLC analysis, and the sugar concentration of the beverage is less than 0.5 g / 100 mL. [5]The production method according to [4] above, which includes a step of adding peptides having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) contained in a fermented alcoholic beverage with a beer taste using at least a part of malt and / or un-germinated barley as a raw material in the production process of the fermented alcoholic beverage with a beer taste. [6]A flavor improver for a fermented alcoholic beverage with a beer taste, having a sugar concentration of less than 0.5 g / 100 mL, which contains peptides having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) contained in a fermented alcoholic beverage with a beer taste using at least a part of malt and / or un-germinated barley as a raw material as an active ingredient. [7]A method for improving the flavor of a fermented alcoholic beverage with a beer taste, having a sugar concentration of less than 0.5 g / 100 mL, using at least a part of malt and / or un-germinated barley as a raw material, the method comprising adjusting the ratio (percentage) of the mass of peptides having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to 17 to 45% with respect to the total mass of peptides in the beverage fractionated by the gel filtration method for HPLC analysis.

[0009] According to the present invention, a fermented alcoholic beverage with a beer taste having a sugar concentration of less than 0.5 g / 100 mL ​​​​​​​​​​​​​​In the case of a low-molecular-weight beverage, adjusting the ratio of peptides having a molecular weight of 800 to 1500 Da within a specific range makes it possible to provide a sugar-free beer-taste fermented alcoholic beverage with a rich taste, which is advantageous in that it can meet various needs such as consumers' health consciousness.

Brief Description of the Drawings

[0010]

Figure 1

Figure 2

[0011] In the present invention, the "beer taste" means the unique taste and aroma of beer obtained when beer is usually produced, that is, when beer is produced based on fermentation by yeast or the like.

[0012] In the present invention, the "beer-taste fermented alcoholic beverage" is a beer-taste fermented alcoholic beverage fermented by yeast using a carbon source, a nitrogen source, and water as raw materials, and examples thereof include 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).

[0013] The beer-taste fermented alcoholic beverage of the present invention uses malt and / or unsprouted barley as part of the raw materials, and can take any malt usage ratio. For example, barley ​​​​​​​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, the "malt usage ratio" refers to the ratio of the mass of malt to the mass of all raw materials excluding brewing water.

[0014] The beer-taste fermented alcoholic beverage of the present invention is a sugar-free beverage with a reduced sugar concentration. Specifically, the sugar concentration of the beer-taste fermented alcoholic beverage of the present invention is less than 0.5 g / 100mL.

[0015] The sugar concentration can be measured by a known method, and can be calculated by excluding the amounts of water, protein, lipid, ash, and dietary fiber from the mass of the sample (refer to the Nutritional Labeling Standards (Consumer Affairs Agency Notification No. 9 of December 16, 2009, partial amendment)).

[0016] In the beer-taste fermented alcoholic beverage of the present invention, the ratio (percentage) of the mass of peptides with a molecular weight of 800 to 1500 Da (HPLC analysis gel filtration method) in the beverage to the mass of all peptides derived from the beverage fractionated by the HPLC analysis gel filtration method is within a specific range. This ratio can be calculated by dividing the peptide concentration (mg / mL) of peptides with a molecular weight of 800 to 1500 Da (HPLC analysis gel filtration method) in the beverage by the total peptide concentration (mg / mL) of all peptides derived from the beverage fractionated by the HPLC analysis gel filtration method. In the present invention, The lower limit value (greater than or equal to) of the peptide ratio can be 17% (preferably 18%) from the viewpoint of imparting a rich taste, and the upper limit value (less than or equal to) can be 45% (preferably 25%). These lower limit and upper limit values can be arbitrarily combined respectively. They can be matched. For example, the range of the peptide ratio is 17-45%, preferably 18-25%, and more preferably 18% or more and less than 25%.

[0017] In the beer-taste fermented alcoholic beverage of the present invention, also, the molecular weight in the beverage is 800-150 0 Da (gel filtration method for HPLC analysis) of the lower limit value (greater than or equal to) of the peptide concentration is 0 .10 mg / mL (preferably 0.15 mg / mL), and the upper limit value ( less than or equal to) is 2.50 mg / mL (preferably 2.00 mg / mL, 1.50 mg / mL, 1.20 mg / mL, 1.00 mg / mL, 0.70 mg / mL or 0.65 mg / mL). These lower limit values and upper limit values can be arbitrarily combined respectively, for example, the molecular weight in the beverage is 800-1500 Da (gel for HPLC analysis filtration method) of the peptide concentration can be 0.10-2.50 mg / mL or 0.15-1.20 mg / mL.

[0018] In the beer-taste fermented alcoholic beverage of the present invention, also, the original extract concentration in the beverage (OE concentration) (°P) of the lower limit value (greater than or equal to) of the ratio of the peptide concentration (mg / mL) of the molecular weight 800-1500 Da (gel filtration method for HPLC analysis in the beverage) is 0. 02 (preferably 0.03), and the upper limit value (less than or equal to) is 0. 50 (preferably 0.30, 0.15, 0.07 or 0.05) can be . These lower limit values and upper limit values can be arbitrarily combined respectively, for example, the beverage in the ratio of the peptide concentration (mg / mL) of the molecular weight 800-1500 Da (gel filtration method for HPLC analysis in the beverage) to the OE concentration (°P) in the beverage ​The ratio of peptide concentration (mg / mL) to peptide concentration (mg / mL) should be 0.02 to 0.50 (preferably 0. 03~0.30).

[0019] The lower limit of the OE concentration in the beer-flavored fermented alcoholic beverage of the present invention (or more than or exceeding the lower limit) ) can be 2°P (preferably 4°P), and the upper limit (less than or equal to) 20°P (preferably 14°P, more preferably 10°P). The lower limit and the upper limit can be arbitrarily combined. The OE concentration in the fermented alcoholic beverage is 2 to 20°P (preferably 4 to 14°P). In the present invention, the "original extract concentration" refers to the concentration of the extract obtained by a commercially available device (e.g. The measurement can be performed using an Alcolyzer (manufactured by Anton Paar). And / or beer-flavored fermented alcohol made at least in part from ungerminated wheat In beverages, "original extract concentration" can be rephrased as "original wort extract concentration." .

[0020] The molecular weight of peptides in the beverage was determined by gel filtration using high performance liquid chromatography ( It is measured by the HPLC analytical gel filtration method. The molecular weight is calculated from the retention time using a calibration curve for gel filtration method for HPLC analysis (e.g., Figure 1). The retention time is then used to calculate the molecular weight of the sample, allowing the sample to be separated into samples with different molecular weights. A specific example of the molecular weight measurement by this method is shown in Example 1 below. Quantitation can be carried out by the Lowry method.

[0021] The beer-flavored fermented alcoholic beverage of the present invention has a reduced carbohydrate concentration. It is characterized in that a thickness of taste is imparted. Here, the "thickness of taste" means a flavor sensation recognized by a taste spread, complexity, imparting a body feeling, etc.

[0022] The beer-taste fermented alcoholic beverage of the present invention can be produced according to the production procedure of a normal beer-taste fermented alcoholic beverage as long as the carbohydrate concentration in the beverage is reduced within a predetermined range and the peptide ratio of 800 to 1500 Da in the beverage is adjusted within a predetermined range.

[0023] For example, beer yeast for fermentation is added to wort prepared from brewing raw materials such as malt, hops, adjuncts, and brewing water for fermentation, and after the obtained fermented liquid is stored at a low temperature, the beer-taste fermented alcoholic beverage can be produced by removing yeast through a filtration process. Needless to say, all-malt beer among beer-taste fermented alcoholic beverages can be produced from malt, hops, and water.

[0024] In the above production procedure, the wort can be prepared according to a conventional method. For example, a mixture of brewing raw materials and brewing water is saccharified, filtered to obtain wort, hops are added to the wort, and then boiled, and the boiled wort is cooled to prepare wort. Also, the wort can be prepared by adding a commercially available enzyme preparation during the saccharification process. For example, a protease preparation can be used for protein decomposition, an α-amylase preparation, a glucoamylase preparation, a pullulanase preparation, etc. can be used for carbohydrate decomposition, and a β-glucanase preparation, a cellulase preparation, etc. can be used for cellulose decomposition, respectively, or a mixed preparation thereof can also be used.

[0025] In one aspect of the production of the beer-taste fermented alcoholic beverage of the present invention, in the saccharification step or in the fermentation step, malt with high endo-protease activity and / or an enzyme preparation having endo-protease activity can be used for protein degradation. By carrying out such a step, the ratio of peptides having a molecular weight of 80 0 to 1500 Da (gel filtration method for HPLC analysis) contained in the beer-taste fermented alcoholic beverage can be increased and adjusted within a predetermined value , and thus, a beer-taste fermented alcoholic beverage with a rich taste can be produced while having zero carbohydrates. That is, according to the present invention, a method for producing a beer-taste beverage is provided, which includes using malt with high endo-protease activity and / or an enzyme preparation containing endo-protease in the saccharification step or the fermentation step. The enzymatic activity characteristics of the above-mentioned malt and enzyme preparation can be specified based on the endo-protease activity.

[0026] The beer-taste fermented alcoholic beverage of the present invention uses either or both of malt and ungerminated cereals as at least part of the raw material, preferably using malt or malt and ungerminated cereals as at least part of the raw material. In the beer-taste fermented alcoholic beverage of the present invention, barley malt can be used as part of the raw material as malt. In the beer-taste fermented alcoholic beverage of the present invention, furthermore, as ungerminated cereals, ungerminated barley (including those in an extract form) and ungerminated wheat (including those in an extract form) can be used as the raw material.

[0027] In the production of the beer-taste fermented alcoholic beverage of the present invention, in addition to malt and ungerminated cereals, add rice, corn, soybeans, adzuki beans, potatoes, starch, sugars (e.g., liquid sugar), fruits (e.g., fruit juice, concentrated fruit juice), coriander or its seeds, spices or their raw materials ( e.g., pepper, cinnamon, Japanese pepper), herbs (e.g., chamomile, sage, ba zil), vegetables (e.g., sweet potato, pumpkin), buckwheat or sesame, saccharide-containing substances (e.g., h oney, brown sugar), salt, miso, flowers, tea, coffee, cocoa (tea, coffee and cocoa include their prepared products), seafood (e.g., oysters, kelp, wakame, bonito flakes), etc. as auxiliary raw materials; nitrogen sources such as proteolysates and yeast extracts; other additives such as spices, pigments, foaming and foam-stabilizing agents, water quality regulators fermentation aids can be used as brewing raw materials. The beer-taste fermented alcoholic beverage of the present invention can use at least malt and ho ps as raw materials other than brewing water, and in some cases, sugars, rice, corn, starch, etc. can also be used as raw materials.

[0028] In the present invention, a fraction containing peptides with a molecular weight of 800 to 1500 Da is prepared from grains (e.g., malt and / or ungerminated wheat and soybeans), and the fraction is added to a beer-taste beverage with zero sugar content, so that the ratio of peptides with a molecular weight of 800 to 1500 Da can be adjusted within a predetermined range. As a result, a beer-taste fermented alcoholic beverage with zero sugar content but with a rich taste can be produced. That is, according to the present invention, a fraction containing peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) is prepared from grains, and the fraction is added to a beer-taste beverage with a sugar concentration of less than 0.5 g / 100 mL. Beer-taste fermented alcohol, which comprises adding to an Ist fermentation alcohol beverage A method for producing a beverage is provided. The addition of the peptide fraction to the beer-taste fermented alcohol beverage can be carried out in the manufacturing process of the beverage (for example, the blending process into the fermentation broth). Note that the peptide with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) derived from grains can be prepared, for example, by hydrolyzing grains with a proteolytic enzyme such as peptidase and may be obtained from protein hydrolysates of grains such as soy protein hydrolysate.

[0029] In the present invention, also, a beer-taste fermented alcohol beverage using malt and / or un-germinated barley as at least a part of the raw materials is produced and a fraction containing peptides with a molecular weight of 800 to 1500 Da is prepared from the beverage, and the fraction is added to a beer-taste beverage with zero carbohydrates to adjust the ratio of the peptides with a molecular weight of 800 to 1500 Da within a predetermined value range, and thus, a beer-taste fermented alcohol beverage with zero carbohydrates but with a rich taste can be produced That is, according to the present invention, a method for producing a beer-taste fermented alcohol beverage using malt and / or un-germinated barley as at least a part of the raw materials is provided wherein the beverage is produced, then a fraction containing peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) is prepared from the beverage and the fraction is added to a beer-taste fermented alcohol beverage with a carbohydrate concentration of less than 0.5 g / 100 mL. A method for producing a beer-taste fermented alcohol beverage is provided, which comprises producing a beer-taste fermented alcohol beverage using malt and / or un-germinated barley as at least a part of the raw materials and then preparing a fraction containing peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) from the beverage and adding the fraction to a beer-taste fermented alcohol beverage. The addition of the peptide fraction to the beer-taste fermented alcohol beverage can be carried out in the manufacturing process of the beverage (for example, the blending process into the fermentation broth). ​​​It is possible.

[0030] Further, according to the present invention, there is provided a beer - flavored fermented alcoholic beverage containing at least a part of cereals, malt and / or un - germinated wheat as raw materials, and containing one or more peptides having a molecular weight of 800 to 1500 Da derived from the beer - flavored fermented alcoholic beverage. The beverage is a part of the beer - flavored fermented alcoholic beverage of the present invention. The beverage containing the peptide has an improved or enhanced flavor as a beer - flavored fermented alcoholic beverage. Specifically, it is a beverage with an enhanced taste thickness. Reduction of carbohydrates in the beer - flavored fermented alcoholic beverage can be carried out according to known methods. For example, a method of adding glucoamylase during the saccharification process, a method of adding glucoamylase during the fermentation process (refer to "Enzyme Utilization Technology Series, from Basics and Analysis to Modification, Advanced Functionalization, and Industrial Application" (supervised by Shin Komiyama, NTS Co., Ltd., 2010), etc.), a method of reducing carbohydrates by increasing the assimilability of yeast using liquid sugar rich in carbohydrates assimilable by yeast (refer to JP - A - 2009 - 131202), a method of performing wort filtration during the saccharification process (refer to JP - A - 2012 - 147780) to set the carbohydrate concentration in the beverage to a predetermined value. The beverage provided by the present invention may be subjected to a step of adding carbon dioxide gas in some cases, and further can be provided as a bottled beverage through steps such as a filling step and a sterilization step. Sterilization may be performed before or after filling the container. Also, when the pH of the beverage is adjusted to less than 4, the filling step can be directly performed without going through the sterilization step to obtain a bottled beverage.

[0031] It is possible. For example, a method of adding glucoamylase during the saccharification process, a method of adding glucoamylase during the fermentation process (refer to "Enzyme Utilization Technology Series, from Basics and Analysis to Modification, Advanced Functionalization, and Industrial Application" (supervised by Shin Komiyama, NTS Co., Ltd., 2010), etc.), a method of reducing carbohydrates by increasing the assimilability of yeast using liquid sugar rich in carbohydrates assimilable by yeast (refer to JP - A - 2009 - 131202), a method of performing wort filtration during the saccharification process (refer to JP - A - 2012 - 147780) to set the carbohydrate concentration in the beverage to a predetermined value. The beverage provided by the present invention may be subjected to a step of adding carbon dioxide gas in some cases, and further can be provided as a bottled beverage through steps such as a filling step and a sterilization step. Sterilization may be performed before or after filling the container. Also, when the pH of the beverage is adjusted to less than 4, the filling step can be directly performed without going through the sterilization step to obtain a bottled beverage. Reduction of carbohydrates in the beer - flavored fermented alcoholic beverage can be carried out according to known methods. For example, a method of adding glucoamylase during the saccharification process, a method of adding glucoamylase during the fermentation process (refer to "Enzyme Utilization Technology Series, from Basics and Analysis to Modification, Advanced Functionalization, and Industrial Application" (supervised by Shin Komiyama, NTS Co., Ltd., 2010), etc.), a method of reducing carbohydrates by increasing the assimilability of yeast using liquid sugar rich in carbohydrates assimilable by yeast (refer to JP - A - 2009 - 131202), a method of performing wort filtration during the saccharification process (refer to JP - A - 2012 - 147780) to set the carbohydrate concentration in the beverage to a predetermined value. It is possible. The beverage provided by the present invention may be subjected to a step of adding carbon dioxide gas in some cases, and further can be provided as a bottled beverage through steps such as a filling step and a sterilization step. Sterilization may be performed before or after filling the container. Also, when the pH of the beverage is adjusted to less than 4, the filling step can be directly performed without going through the sterilization step to obtain a bottled beverage.

[0032] The beverage provided by the present invention may be subjected to a step of adding carbon dioxide gas in some cases, and further can be provided as a bottled beverage through steps such as a filling step and a sterilization step. Sterilization may be performed before or after filling the container. Also, when the pH of the beverage is adjusted to less than 4, the filling step can be directly performed without going through the sterilization step to obtain a bottled beverage. It is possible. When the pH of the beverage is adjusted to less than 4, the filling step can be directly performed without going through the sterilization step to obtain a bottled beverage. is also possible.

[0033] The container used for the beverage according to the present invention may be any container commonly used for filling beverages. For example, metal cans, barrel containers, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouch containers, etc. may be mentioned, but preferably, metal cans, barrel containers, plastic bottles (e.g., PET bottles), and bottles.

[0034] According to another aspect of the present invention, there is provided a method for producing a sugar-free beer-taste fermented alcoholic beverage using at least a part of malt and / or un-germinated barley as a raw material, characterized by adjusting the ratio (percentage) of the mass of peptides having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to the mass of all peptides in the beverage fractionated by the gel filtration method for HPLC analysis to 17 to 45%. In the present invention, the "flavor-improved" or "flavor improvement" of the beer-taste fermented alcoholic beverage means that a richness of taste is achieved in the sugar-free beer-taste fermented alcoholic beverage. The production method of the present invention described above is preferably a method for producing a sugar-free beer-taste fermented alcoholic beverage with an imparted richness of taste. The production method of the present invention described above can be carried out according to the description of the beer-taste fermented alcoholic beverage of the present invention and its production method. In the present invention, the "flavor-improved" or "flavor improvement" of the beer-taste fermented alcoholic beverage means that a richness of taste is achieved in the sugar-free beer-taste fermented alcoholic beverage. The above production method of the present invention is preferably a method for producing a sugar-free beer-taste fermented alcoholic beverage with an imparted richness of taste. The above production method of the present invention is a method for producing a sugar-free beer-taste fermented alcoholic beverage with an imparted richness of taste. The above production method of the present invention can be carried out according to the description of the beer-taste fermented alcoholic beverage of the present invention and its production method. can be carried out.

[0035] According to another aspect of the present invention, a sugar-free beer-taste fermented alcoholic beverage containing peptides having a molecular weight of 800 to 150 0 Da (gel filtration method for HPLC analysis) and using at least a part of grains or malt and / or un-germinated barley as a raw material, comprising the peptide as an active ingredient. 0 Da (gel filtration method for HPLC analysis) as an active ingredient. There is provided a flavor improver for beer-taste fermented alcoholic beverages. The beer-taste fermented al coholic beverage flavor improver is preferably a thickness-imparting agent for beer-taste fermented alcoholic beverages with zero sugar content. The flavor improver of the present invention can be implemented according to the description regarding the beer-taste fermented alcoholic beverage of the present invention and its manufacturing method. According to still another aspect of the present invention, there is provided a method for improving the flavor of a beer-taste fermented alcoholic beverage with zero sugar content, which uses malt and / or unsprouted cereals as part of the raw materials. The flavor improvement method of the present invention can be implemented by adjusting the ratio (percentage) of the mass of peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to the mass of all peptides of the beverage fractionated by the gel filtration method for HPLC analysis to 17 to 45%. The flavor improvement method of the present invention is preferably a method for imparting thickness to a beer-taste fermented alcoholic beverage with zero sugar content. The flavor improvement method of the present invention can be implemented according to the description regarding the beer-taste fermented alcoholic beverage of the present invention and its manufacturing method.

[0036] According to still another aspect of the present invention, there is provided a method for improving the flavor of a beer-taste fermented alcoholic beverage with zero sugar content, which uses malt and / or unsprouted cereals as part of the raw materials. The flavor improvement method of the present invention can be implemented by adjusting the ratio (percentage) of the mass of peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to the mass of all peptides of the beverage fractionated by the gel filtration method for HPLC analysis to 17 to 45%. The flavor improvement method of the present invention is preferably a method for imparting thickness to a beer-taste fermented alcoholic beverage with zero sugar content. The flavor improvement method of the present invention can be implemented according to the description regarding the beer-taste fermented alcoholic beverage of the present invention and its manufacturing method. The flavor improvement method of the present invention can be implemented by adjusting the ratio (percentage) of the mass of peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to the mass of all peptides of the beverage fractionated by the gel filtration method for HPLC analysis to 17 to 45%. The flavor improvement method of the present invention is preferably a method for imparting thickness to a beer-taste fermented alcoholic beverage with zero sugar content. The flavor improvement method of the present invention can be implemented according to the description regarding the beer-taste fermented alcoholic beverage of the present invention and its manufacturing method. The flavor improvement method of the present invention can be implemented by adjusting the ratio (percentage) of the mass of peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to the mass of all peptides of the beverage fractionated by the gel filtration method for HPLC analysis to 17 to 45%. The flavor improvement method of the present invention is preferably a method for imparting thickness to a beer-taste fermented alcoholic beverage with zero sugar content. The flavor improvement method of the present invention can be implemented according to the description regarding the beer-taste fermented alcoholic beverage of the present invention and its manufacturing method. The flavor improvement method of the present invention can be implemented by adjusting the ratio (percentage) of the mass of peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to the mass of all peptides of the beverage fractionated by the gel filtration method for HPLC analysis to 17 to 45%. The flavor improvement method of the present invention is preferably a method for imparting thickness to a beer-taste fermented alcoholic beverage with zero sugar content. The flavor improvement method of the present invention can be implemented according to the description regarding the beer-taste fermented alcoholic beverage of the present invention and its manufacturing method.

Examples

[0037] The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples. It is not limited to these examples.

[0038] Analysis of carbohydrate concentration The measurement of the sugar concentration based on the nutrition labeling standard was carried out according to the method described in the publicly known "Fifth Revised Japanese Food Standard Composition Table Analysis Manual". That is, from the mass of the sample beverage, water (vacuum heating drying method), protein (method using an automatic analyzer), lipid (Soxhlet extraction method (3)), The measurement of the sugar concentration based on the nutrition labeling standard was carried out according to the method described in the publicly known "Fifth Revised Japanese Food Standard Composition Table Analysis Manual". That is, from the mass of the sample beverage, water (vacuum heating drying method), protein (method using an automatic analyzer), lipid (Soxhlet extraction method (3)), The measurement of the sugar concentration based on the nutrition labeling standard was carried out according to the method described in the publicly known "Fifth Revised Japanese Food Standard Composition Table Analysis Manual". That is, from the mass of the sample beverage, water (vacuum heating drying method), protein (method using an automatic analyzer), lipid (Soxhlet extraction method (3)), ​Measured by a method calculated excluding ash content (combustion method using a muffle furnace) and dietary fiber content (Prosky enzyme gravimetric method). It was measured by the method described below.

[0039] Reference Example 1: Identification of a peptide fraction that imparts a preferred flavor to beer-taste beverages (1) Production of beer-taste fermented alcoholic beverage Using barley malt, hops, and an enzyme preparation, a beer-taste fermented alcoholic beverage was produced by the infusion method. Specifically, 100 g of barley malt was added to 300 mL of hot water at 65°C, held for 60 minutes, then heated to 78°C and held for 5 minutes, followed by filtration to obtain wort. Subsequently, 0.8 g / L of hops was added and boiled at 100°C for 90 minutes, and then filtered to obtain a pre-fermentation liquid.

[0040] Thereafter, fermentation was carried out with brewer's yeast according to a conventional method, and the flavor of the fermentation broth was confirmed. As a result, it was confirmed that the obtained fermentation broth had suppressed off-flavors, a smooth and soft texture characteristic of beer, and a harmonious taste.

[0041] (2) Gel filtration fractionation The fermentation broth obtained in (1) above was filtered through a 0.45 μm filter, and the filtered fermentation broth was measured and freeze-dried. The dried product was dissolved in a 100 mM NaCl solution to prepare a 5-fold concentrated solution, which was used as a sample for fractionation. The sample was subjected to gel filtration fractionation under the following conditions.

[0042] [[Gel filtration fractionation conditions]] Column: Hiload Superdex 30pg 26 / 600 (manufactured by GE Healthcare) Sample injection volume: 5 mL Eluent composition: 100 mM NaCl Flow rate: 2.5 mL / min (constant flow rate) Detection wavelength: 215 nm ​​​​​​Fractionation: From 0.29 cv (column volume) to 19.1 mL (fraction 0), and then subsequently, fractionation was carried out in 5 mL aliquots from 0.35 cv (fractions 1 - 51).

[0043] Based on the sensory evaluation of the fractions, due to the differences in flavor characteristics, the fractions were grouped into nine groups: pro - fractions, A1, A2, B, C, D, E, F, and G as shown in Table 1. Also, the flavor characteristics of each fraction were determined by discussion among five trained panelists.

[0044]

Table 1

[0045] (3) Purification of peptide fractions Fractions C and D obtained in (2) above were subjected to adsorption treatment on a solid - phase extraction column (Bond Elute C18, manufactured by Agilent technologies), washed with deionized water, and then eluted with a 50% ethanol aqueous solution, concentrated to dryness, re - hydrated with deionized water, and used as a concentrated solution. This was used as the peptide fraction.

[0046] (4) Protein quantification by the Lowry method Protein quantification of the peptide fractions obtained by gel filtration fractionation in (2) above and purification of the peptide fractions in (3) above was performed by the Lowry method using a commercially available kit (DC Protein Assay, manufactured by Bio - Rad). First, the concentration of the above - mentioned fraction solution was adjusted to an appropriate range. For 5 μL of the concentration - adjusted sample, 50 μL of solution A was added and stirred, and then 400 μL of solution B was added and stirred. After a color - development reaction was carried out at room temperature for 15 minutes, 350 μL was transferred to a 96 - well plate and the absorbance at 750 nm was measured. The obtained absorbance was compared with a calibration curve prepared in advance. ​​​​​​​​Based on this, the peptide concentration (mg / mL) was calculated. The calibration curve was prepared using BSA (bovine serum albumin).

[0047] (5) Results The peptide fraction was analyzed using a Superdex 75 10 / 300 column, and when the molecular weight was estimated, the peptides in fractions C and D were distributed at a molecular weight of approximately 800 - 1500 Da.

[0048] From the above results, it was suggested that peptide fractions C and D with a molecular weight of approximately 800 - 1500 Da, fractionated and purified from the beer - flavored fermented alcoholic beverage, are effective in imparting a drinking satisfaction (i.e., richness of taste).

[0049] Example 1: Production of a carbohydrate-free beer-taste fermented alcoholic beverage and analysis of the effect of adding peptides to the beverage on the richness of taste Analysis of the effect of addition on the richness of taste (1) Production of sugar - free beer - flavored fermented alcoholic beverage In the production of the beer - flavored fermented alcoholic beverage of this example, barley malt was used as the main raw material. During saccharification, an enzyme preparation was used, and the temperature and time of saccharification were adjusted and filtered to obtain wort. Specifically, for 100 parts by mass of hot water at 50°C, 10 parts by mass of barley malt, an enzyme preparation mainly composed of β - glucanase enzyme preparation and glucoamylase were added, held for 30 minutes, then heated to 64°C and held for 70 minutes. After that, it was heated to 78°C and held for 5 minutes, and then filtered to obtain wort.

[0050] Following the above wort preparation process, 9.5 parts by mass of hop and liquid sugar mainly composed of assimilable sugar were added to the obtained wort, boiled at 100°C for 90 minutes, then the wort was allowed to stand, the trub was separated, and after cooling, a pre - fermentation liquid was obtained. Then, bottom - fermenting yeast was added to the pre - fermentation liquid, and according to the conventional method ​​​​​​​​​​​​Therefore, the main fermentation and post-fermentation were carried out. The fermented liquid after the post-fermentation was then maintained at a lower temperature. The mixture was stored in this manner and then filtered to obtain a clear beer-flavored alcoholic beverage.

[0051] (2) Preparation of peptide fractions A commercially available beer-flavored beverage was degassed, weighed, and freeze-dried. The solution was dissolved in 100 mM NaCl solution to prepare a 5-fold concentrated solution, which was used as a sample for gel filtration fractionation. Gel filtration fractionation was carried out according to the procedure described in Reference Example 1 (2), and the resulting fraction C (Fraction Nos. F25 to F29) were purified according to the procedure described in Reference Example 1(3). To improve the yield, the flow-through fraction of the solid-phase extraction column was adsorbed with a synthetic adsorbent (Sepabeads SP207, Protein was also collected using a ELISA kit (manufactured by Ryo Chemical Co., Ltd.). This was done according to law.

[0052] (3) Preparation of gel filtration fractions for HPLC analysis For the test samples, the test samples obtained in (1) above were degassed, weighed, and freeze-dried. Each lyophilized product was dissolved in 50 mM sodium phosphate buffer (pH 7.0, 150 mM N The peptide was dissolved in 100 ml of 10 ... The tide fraction was dissolved in the above buffer to a concentration equivalent to 10 times, and then subjected to gel filtration fractionation. The fraction samples were subjected to gel filtration fractionation under the following conditions. Then, fractions (fractions 1 to 10) were obtained.

[0053] The conditions for HPLC analysis gel filtration were as follows: <HPLC分析用ゲル濾過法分析条件> Column: Superdex 75 10 / 300 (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

[0054] Protein quantification of the fractionation solution was performed by the Lowry method described in Reference Example 1(4).

[0055] (4) Measurement of molecular weight by gel filtration method for HPLC analysis a Sample preparation for gel filtration for HPLC analysis The fractionation fractions (fractions 1 to 10) obtained in (3) above were used as samples .

[0056] b Preparation of molecular weight calibration curve Under the column, eluent, flow rate, and detection wavelength described in the above gel filtration conditions for HPLC analysis, Peptides with known molecular weights dissolved appropriately in ultrapure water at 0.1 to 5 mg / mL were injected in 50 μL for HPLC analysis, and the retention time was confirmed (Table 2). A calibration curve (Figure 1) was created from the retention time and molecular weight .

[0057]

Table 2

[0058] c Calculation of molecular weight As a result of molecular weight measurement, it was confirmed that the peptide contained in fraction 7 among fractions 1 to 10 was in the molecular weight range of 800 to 1500 Da.

[0059] (5) Calculation of the ratio of peptides with a molecular weight of 800 to 1500 Da The ratio of peptides with a molecular weight of 800 to 1500 Da was determined by the following calculation formula using the peptide concentration equivalent to the product in each fractionation fraction . [Number]

[0060] The peptide ratio of the trial brew was as shown in Table 3.

[0061] (6) Analysis of Carbohydrate Concentration and Original Extract Concentration The carbohydrate concentration of the trial brew was measured based on the nutrition labeling standards as described above. The results were as shown in Table 3. Also, the original extract concentration (OE concentration) of the trial brew was measured according to the BCОJ Beer Analysis Method (Japan Beer Industry Association (2013), 8.3.6, 8.4.3, and 8.5). The measurement was performed using an alcoholyzer (manufactured by Anton Paar).

[0062] (7) Sensory Evaluation For the beer-taste fermented alcoholic beverage (malt usage ratio 50%) produced in (1) above, a control group (trial brew) without adding the peptide fraction obtained in (2) above and a test group (added products 1-9) with the addition were set up, and a sample beverage (sample numbers 1-10) with the peptide concentration of 800-1500 Da adjusted as shown in Table 3 was prepared.

[0063] The sensory evaluation was carried out by 5 trained panelists. Specifically, evaluations were made on a 17-point scale with 0.5-point intervals from 1 to 9 for "taste richness" and "off-flavors", and the average value of the evaluation scores of the 5 panelists was calculated. Here, "taste richness" refers to the flavor and aroma sensation recognized by the spread, complexity, and body-giving of the taste. For "taste richness", the sample beverage of sample number 1 was rated 1 point (no taste richness), the sample beverage of sample number 6 was rated 5 points (taste richness), and an improvement in taste richness was judged when it was 1.5 points or more. Also, "off-flavors" refers to refers to astringency, egg flavor, and astringent taste. Regarding "off-flavors," the sample beverage of sample number 1 was rated 1 point (no off-flavors), and the sample beverage of sample number 6 was rated 3 points (slight astringency). If the score was 4.0 points or higher, it was determined that the astringency had improved.

[0064] Based on the sensory evaluation results for "richness of taste" and "presence or absence of off-flavors," a comprehensive evaluation was conducted according to the following criteria. ◎: The richness of taste has improved (2.5 points or more), and the off-flavors are few (less than 4.0 points) ○: The richness of taste has slightly improved (1.5 points or more), and the off-flavors are few (less than 4.0 points), or the richness of taste has improved (2.5 points or more), but there are off-flavors (4.0 points or more) ×: The richness of taste has not improved (less than 1.5 points)

[0065] The results of the sensory evaluation were as shown in Tables 3 and 4 and Figure 2.

Table 3

[0066]

Table 4

[0067] From the results in Table 3, it was confirmed that even for a sugar-free beer-taste fermented alcoholic beverage (malt usage ratio 50%) with a sugar concentration of less than 0.5 g / 100 mL, increasing the peptide ratio in the range of 800 - 1500 Da improved the "richness of taste."

Claims

1. A beer-taste fermented alcoholic beverage having malt as at least part of the raw material and having a sugar concentration of less than 0.5 g / 100 mL, wherein the ratio of the peptide concentration (mg / mL) of peptides having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to the original extract concentration (°P) in the beverage is 0.03 or more and 0.15 or less, and the ratio (percentage) of the mass of peptides having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to the mass of all peptides in the beverage fractionated by the gel filtration method for HPLC analysis is 17 to 45%, and the peptide is derived from a beer-taste fermented alcoholic beverage having malt as at least part of the raw material.

2. The beer-taste fermented alcoholic beverage according to claim 1, wherein the malt usage ratio is 50% or more.

3. The beer-taste fermented alcoholic beverage according to claim 1 or 2, wherein the original extract concentration of the beverage is 4 °P or more and 14 °P or less, and / or the concentration of peptides having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage is 0.15 mg / mL or more and 0.65 mg / mL or less.

4. A method for producing a beer-taste fermented alcoholic beverage having malt as at least part of the raw material and having a sugar concentration of less than 0.5 g / 100 mL, the flavor of which is improved, comprising adjusting the ratio of the peptide concentration (mg / mL) of peptides having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to the original extract concentration (°P) in the beverage to 0.03 or more and 0.15 or less, and the ratio (percentage) of the mass of peptides having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to the mass of all peptides in the beverage fractionated by the gel filtration method for HPLC analysis is 17 to 45%, and the peptide is derived from a beer-taste fermented alcoholic beverage having malt as at least part of the raw material.

5. In the process for producing a beer - flavored fermented alcoholic beverage, the method according to claim 4, comprising a step of adding a peptide having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) contained in the beer - flavored fermented alcoholic beverage using malt as at least a part of the raw materials.

6. The method according to claim 4 or 5, wherein the original extract concentration of the beverage is 4°P or more and 14°P or less, and / or the concentration of the peptide having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage is 0.15 mg / mL or more and 0.65 mg / mL or less.

7. A method for improving the flavor of a beer - flavored fermented alcoholic beverage using malt as at least a part of the raw materials and having a sugar concentration of less than 0.5 g / 100 mL, comprising adjusting the ratio of the peptide concentration (mg / mL) of a peptide having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to the original extract concentration (°P) of the beverage to be 0.03 or more and 0.15 or less, the ratio (percentage) of the mass of the peptide having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to the mass of all peptides in the beverage fractionated by the gel filtration method for HPLC analysis being 17 to 45%, and the peptide being derived from a beer - flavored fermented alcoholic beverage using malt as at least a part of the raw materials.

8. The method according to claim 7, wherein the original extract concentration of the beverage is 4°P or more and 14°P or less, and / or the concentration of the peptide having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage is 0.15 mg / mL or more and 0.65 mg / mL or less.

Images