Zero-carbohydrate beer-taste fermented alcoholic beverage

Abstract

A fermented beer with zero sugar content that has a rich flavor and reduced unpleasant taste. Provision of alcoholic beverages. According to the present invention, malt and / or ungerminated wheat and barley are used as at least a part of the raw materials. A beer-flavored fermented alcoholic beverage with a carbohydrate concentration of less than 0.5g / 100mL. The peptides in the beverage have a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis). The total concentration of isomaltose and panose is 0.136 mg / mL or more. A beer-flavored fermented alcoholic beverage with a concentration of 0.01 to 0.15 g / 100 mL. Provided.

Description

Technical Field

[0001] The present invention relates to a beer - flavored fermented alcoholic beverage with zero carbohydrates. More specifically, it relates to a beer - flavored fermented alcoholic beverage with zero carbohydrates, in which the peptide concentration with a molecular weight of 8 00 - 1500 Da (gel filtration method for HPLC analysis) and the total concentration of isomaltose and panose are adjusted to a predetermined concentration.

Background Art

[0002] Due to the increasing health consciousness in recent years, there is a demand for beer - flavored beverages with a reduced carbohydrate content. So far, various techniques have been developed aiming at beer - flavored beverages with a reduced carbohydrate content.

[0003] For example, as a technique for stably producing a beer - flavored fermented alcoholic beverage with zero carbohydrates, a technique of using assimilable monosaccharides and assimilable disaccharides as sugar sources (Patent Document 1) is known. Also, as a technique for producing a beer - flavored beverage with zero carbohydrates by a method with a significantly low risk of microbial contamination, a technique of using the oligosaccharide content rate in a carbohydrate raw material within a specific range (Patent Document 2) is known. Furthermore, by adjusting the ratio of peptides with a molecular weight of 800 - 1500 Da in a beverage within a specific range, a technique for realizing the richness of taste in a beer - flavored fermented alcoholic beverage (Patent Document 3) is known.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0005] Among beer-taste fermented alcoholic beverages with reduced carbohydrate content, a so-called "carbohydrate-free" beer-taste fermented alcoholic beverage with a carbohydrate concentration of less than 0.5 g / 10 0 mL has a significant amount of carbohydrates reduced, and thus, in particular, has a watery and weak flavor impression. In Patent Document 3, it is possible to impart a richness of taste by adjusting the ratio of peptides with a specific molecular weight. However, on the other hand, the inventors have recognized the problem that the off-flavors also tend to increase as the peptide concentration increases. That is, an object of the present invention is to provide a carbohydrate-free beer-taste fermented alcoholic beverage with a richness of taste and reduced off-flavors.

[0006] That is, the present invention aims to provide a carbohydrate-free beer-taste fermented alcoholic beverage with a richness of taste and reduced off-flavors.

Means for Solving the Problems

[0007] The inventors have found that in a beer-taste fermented alcoholic beverage with a carbohydrate concentration reduced to less than 0.5 g / 100 mL, by adjusting the peptide concentration with a molecular weight of 800 to 1500 Da and the concentration of non-assimilable carbohydrates within a specific range, it is possible to reduce the off-flavors caused by the peptides and achieve a richness of taste in the beer-taste fermented alcoholic beverage. The present invention is based on this finding.

[0008] According to the present invention, the following inventions are provided. [1] A carbohydrate concentration of 0. using malt and / or un-germinated cereals as at least a part of the raw materials. ​​​​​​​A beer-taste fermented alcoholic beverage with less than 5 g / 100 mL, wherein the molecules in the beverage The concentration of peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) is 0.136 mg / mL or more, and the total concentration of isomaltose and panose is 0.01 to 0.1 5 g / 100 mL, a beer-taste fermented alcoholic beverage. [2] The beer-taste fermented alcoholic beverage according to [1] above, wherein the malt usage ratio is 50% or more. beverage. [3] A method for producing a beer-taste fermented alcoholic beverage with a sugar concentration of less than 0.5 g / 100 mL, using at least a part of malt and / or unsprouted barley as raw materials, and having an improved flavor. The method comprises adjusting the peptide concentration with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to 0.136 mg / mL or more, and adjusting the total concentration of isomaltose and panose to 0.01 to 0.15 g / 100 mL. . [4] In the production process of a beer-taste fermented alcoholic beverage, adding peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) contained in the beer-taste fermented alcoholic beverage using at least a part of malt and / or unsprouted barley as raw materials. And / or a process of adding isomaltose and / or panose, the production method according to [3] above. described production method. [5] A method for improving the flavor of a beer-taste fermented alcoholic beverage with a sugar concentration of less than 0.5 g / 100 mL, using at least a part of malt and / or unsprouted barley as raw materials. The method comprises adjusting the peptide concentration with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the above-described beverage to 0.136 mg / mL or more, and adjusting the total concentration of isomaltose and panose to ​​​​​​A method comprising adjusting to 0.01 to 0.15 g / 100 mL.

[0009] According to the present invention, in a beer-taste fermented alcohol beverage having a carbohydrate concentration of less than 0.5 g / 100 mL, by adjusting the peptide concentration and the non-assimilable sugar concentration within a specific range of molecular weights of 800 to 1500 Da, it is possible to provide a carbohydrate-free beer-taste fermented alcohol beverage in which the off-flavors derived from the peptides are reduced while the richness of the taste is realized.

Brief Description of the Drawings

[0010]

Figure 1

Figure 2

[0011] It is a diagram showing the sensory evaluation results of Example 1. The effects on the richness and off-flavors of the taste due to the addition of the peptide fraction with a molecular weight of 800 to 1500 Da and the addition of non-assimilable sugar are shown by sensory evaluation scores. Detailed Description of the Invention In the present invention, "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, "beer-taste fermented alcohol beverage" is a beer-taste fermented alcohol beverage 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).

[0013] ​​​​​​​​​The beer-taste fermented alcoholic beverage of the present invention uses malt and / or unsprouted barley as part of the raw material, and any malt usage ratio can be adopted. For example, the malt usage ratio can be less than 25%, 25% or more, less than 50%, 50% or more, 60% or less, 80% or less, or 95% or less, and these upper and lower limit values can be arbitrarily combined. In this specification, the "malt usage ratio" refers to the ratio of the mass of malt to the total mass of all raw materials excluding brewing water. 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 / 100 mL. The measurement of the sugar concentration can be carried out by a known method, and it can be calculated according to the method of excluding the amounts of moisture, protein, lipid, ash, and dietary fiber from the mass of the sample (see the Nutrition Labeling Standard (Consumer Affairs Agency Notification No. 9 of December 16, 2009, partial amendment)). In the beer-taste fermented alcoholic beverage of the present invention, the lower limit value (greater than or equal to or exceeding) of the peptide concentration with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage can be 0.136 mg / mL, 0.14 mg / mL, 0.15 mg / mL, 0.20 mg / mL, or 0.30 mg / mL, and the upper limit value (less than or equal to or less than) can be 2.50 mg / mL, 2.00 mg / mL, 1.50 mg / mL, 1.20 mg / mL, 1.00 mg / mL, 0.70 mg / mL, 0.65 mg / mL, or 0.60 mg / mL. In this specification, the "malt usage ratio" refers to the ratio of the mass of malt to the total mass of all raw materials excluding brewing water. 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 / 100 mL.

[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 / 100 mL. 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 / 100 mL. 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 / 100 mL.

[0015] The measurement of the sugar concentration can be carried out by a known method, and it can be calculated according to the method of excluding the amounts of moisture, protein, lipid, ash, and dietary fiber from the mass of the sample (see the Nutrition Labeling Standard (Consumer Affairs Agency Notification No. 9 of December 16, 2009, partial amendment)). 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 / 100 mL. The measurement of the sugar concentration can be carried out by a known method, and it can be calculated according to the method of excluding the amounts of moisture, protein, lipid, ash, and dietary fiber from the mass of the sample (see the Nutrition Labeling Standard (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 lower limit value (greater than or equal to or exceeding) of the peptide concentration with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage can be 0.136 mg / mL, 0.14 mg / mL, 0.15 mg / mL, 0.20 mg / mL, or 0.30 mg / mL, and the upper limit value (less than or equal to or less than) can be 2.50 mg / mL, 2.00 mg / mL, 1.50 mg / mL, 1.20 mg / mL, 1.00 mg / mL, 0.70 mg / mL, 0.65 mg / mL, or 0.60 mg / mL. In the beer-taste fermented alcoholic beverage of the present invention, the lower limit value (greater than or equal to or exceeding) of the peptide concentration with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage can be 0.136 mg / mL, 0.14 mg / mL, 0.15 mg / mL, 0.20 mg / mL, or 0.30 mg / mL, and the upper limit value (less than or equal to or less than) can be 2.50 mg / mL, 2.00 mg / mL, 1.50 mg / mL, 1.20 mg / mL, 1.00 mg / mL, 0.70 mg / mL, 0.65 mg / mL, or 0.60 mg / mL. In the beer-taste fermented alcoholic beverage of the present invention, the lower limit value (greater than or equal to or exceeding) of the peptide concentration with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage can be 0.136 mg / mL, 0.14 mg / mL, 0.15 mg / mL, 0.20 mg / mL, or 0.30 mg / mL, and the upper limit value (less than or equal to or less than) can be 2.50 mg / mL, 2.00 mg / mL, 1.50 mg / mL, 1.20 mg / mL, 1.00 mg / mL, 0.70 mg / mL, 0.65 mg / mL, or 0.60 mg / mL. In the beer-taste fermented alcoholic beverage of the present invention, the lower limit value (greater than or equal to or exceeding) of the peptide concentration with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage can be 0.136 mg / mL, 0.14 mg / mL, 0.15 mg / mL, 0.20 mg / mL, or 0.30 mg / mL, and the upper limit value (less than or equal to or less than) can be 2.50 mg / mL, 2.00 mg / mL, 1.50 mg / mL, 1.20 mg / mL, 1.00 mg / mL, 0.70 mg / mL, 0.65 mg / mL, or 0.60 mg / mL. In the beer-taste fermented alcoholic beverage of the present invention, the lower limit value (greater than or equal to or exceeding) of the peptide concentration with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage can be 0.136 mg / mL, 0.14 mg / mL, 0.15 mg / mL, 0.20 mg / mL, or 0.30 mg / mL, and the upper limit value (less than or equal to or less than) can be 2.50 mg / mL, 2.00 mg / mL, 1.50 mg / mL, 1.20 mg / mL, 1.00 mg / mL, 0.70 mg / mL, 0.65 mg / mL, or 0.60 mg / mL. In the beer-taste fermented alcoholic beverage of the present invention, the lower limit value (greater than or equal to or exceeding) of the peptide concentration with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage can be 0.136 mg / mL, 0.14 mg / mL, 0.15 mg / mL, 0.20 mg / mL, or 0.30 mg / mL, and the upper limit value (less than or equal to or less than) can be 2.50 mg / mL, 2.00 mg / mL, 1.50 mg / mL, 1.20 mg / mL, 1.00 mg / mL, 0.70 mg / mL, 0.65 mg / mL, or 0.60 mg / mL. can be achieved. These lower and upper limits can be arbitrarily combined, respectively, and the peptide concentration in the beverage with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage can be, for example, 0.136 to 2.50 mg / mL, 0.20 to 2.00 mg / mL, 0.20 to 1. 50 mg / mL or 0.30 to 1.50 mg / mL.

[0017] In the beer-taste fermented alcoholic beverage of the present invention, also, the ratio (percentage) of the peptide mass with a molecular weight of 800 to 1500 Da ( gel filtration method for HPLC analysis) in the beverage to the total peptide mass derived from the beverage fractionated by the gel filtration method for HPLC analysis is within a specific range. This ratio can be calculated by dividing the peptide concentration (mg / mL) with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage by the total peptide concentration (mg / mL) derived from the beverage fractionated by the gel filtration method for HPLC analysis. In the present invention, the lower limit (greater than or equal to) of the peptide ratio is 15%, 1 6% or 17% from the viewpoint of imparting richness of taste, and the upper limit (less than or equal to) can be 45%, 35 % or 25%. These lower and upper limits can be arbitrarily combined, respectively, and for example, the range of the peptide ratio can be 15 to 45%, 16 to 45%, 17 to 45%, 17 to 25% or greater than or equal to 17% and less than 25%.

[0018] In the beer-taste fermented alcoholic beverage of the present invention, also, the lower limit (greater than or equal to) of the ratio of the peptide concentration (mg / mL) with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to the original extract concentration (OE concentration) (°P) in the beverage is 0. ​​​​​​​It can be 02 (preferably 0.03), and the upper limit value (hereinafter or less than) can be 0. It can be 50 (preferably 0.30, 0.15, 0.12, 0.10 or 0.08). These lower limit values and upper limit values can be arbitrarily combined respectively. For example, the ratio of the peptide concentration (mg / mL) of molecular weight 800 - 1500 Da (gel filtration method for HPLC analysis) in the beverage to the OE concentration (°P) in the beverage can be 0.02 - 0.50 (preferably 0.03 - 0.30).

[0019] The lower limit value (greater than or equal to) of the OE concentration in the beer - flavored fermented alcoholic beverage of the present invention can be 2°P (preferably 4°P), and the upper limit value (less than or equal to) can be 20°P (preferably 14°P, more preferably 10°P). These lower limit values and upper limit values can be arbitrarily combined respectively. For example, the OE concentration in the beer - flavored fermented alcoholic beverage of the present invention can be 2 - 20°P (preferably 4 - 14°P). In the present invention, the "original extract concentration" can be measured using a commercially available instrument (for example, an alcoholizer (manufactured by Anton Paar)). Note that in a beer - flavored fermented alcoholic beverage using malt and / or un - germinated barley as at least a part of the raw materials, the "original extract concentration" can be referred to as the "original wort extract concentration". .

[0020] The molecular weight of the peptide in the beverage is measured by gel filtration method using high - performance liquid chromatography (which may be referred to as "gel filtration method for HPLC analysis" in this specification). Specifically, the molecular weight is determined from the retention time using the calibration curve of the gel filtration method for HPLC analysis (for example, Figure 1). ​​​Samples with different molecular weights can be fractionated according to the calculated retention time. Gel filtration for HPLC analysis A specific example of the measurement of the molecular weight by the method is as shown in Reference Example 2 described later. Also, for peptides quantification can be carried out by the Lowry method.

[0021] In the beer-taste fermented alcoholic beverage of the present invention, also, the lower limit value (equal to or more than) of the total concentration of isomaltose and panose in the beverage can be 0.01 g / 100 mL, 0.02 g / 100 mL, 0.03 g / 100 mL, 0.04 g / 100 mL, 0.05 g / 10 0 mL, and the upper limit value (equal to or less than) can be 0.15 g / 100 mL, 0.14 g / 100 mL, 0.13 g / 100 mL, 0.12 g / 100 mL, 0.11 g / 100 mL, 0.10 g / 100 mL. These lower limit values and upper limit values can be arbitrarily combined respectively. For example, the total concentration of isomaltose and panose in the beverage can be 0.01 - 0.15 g / 100 mL, 0.01 - 0.10 g / 10 0 mL, 0.02 - 0.15 g / 100 mL or 0.02 - 0.10 g / 100 mL. Note that the total concentration of isomaltose and panose can be calculated by adding the concentration of isomaltose and the concentration of panose in the beverage. The concentration of isomaltose and panose in the beverage can be measured by ion chromatography.

[0022] The lower limit value (equal to or more than) of the alcohol content in the beer-taste fermented alcoholic beverage of the present invention can be 1 v / v%, 2 v / v% or 3 v / v%, and the upper limit value can be...

[0023] in the beverage can be... Furthermore, the upper limit value It can be 9 v / v%, 8 v / v% or 7 v / v% (or less). This These lower and upper limits can be arbitrarily combined respectively. For example, the alcohol content in the beverage can be 1-9 v / v%, 2-8 v / v%, 3-7 v / v%.

[0024] The beer-taste fermented alcoholic beverage of the present invention is characterized in that, although the carbohydrate concentration is reduced, a rich taste is imparted, and the off-flavors caused by peptides with a molecular weight of 800-1500 Da (gel filtration method for HPLC analysis) are reduced. Here, "rich taste" means a flavor sensation recognized by the spread, complexity, body feeling, etc. of the taste. "Off-flavor" means astringency, eggy taste and astringent taste.

[0025] 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 concentration of 800-1500 Da in the beverage and the total concentration of isomaltose and panose are adjusted within predetermined ranges respectively.

[0026] For example, beer yeast for fermentation is added to wort prepared from brewing raw materials such as malt, hops, adjuncts, brewing water, etc. for fermentation, and after the obtained fermentation broth is stored at a low temperature, the yeast is removed by a filtration process, whereby a beer-taste fermented alcoholic beverage can be produced. Of course, all-malt beer among beer-taste fermented alcoholic beverages can be produced from malt, hops and water.

[0027] ​​​​​​​​In the above manufacturing 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 it is boiled, and the boiled wort is cooled to prepare the wort. Also, the wort can be prepared by adding a commercially available enzyme preparation during the saccharification process. For example, a protease preparation for protein decomposition, an α-amylase preparation, a glucoamylase preparation, a pullulanase preparation, etc. for carbohydrate decomposition, and a β-glucanase preparation, a cellulase preparation, etc. for cellulose decomposition can be used respectively, or a mixed preparation of these can also be used.

[0028] In one aspect of the production of the beer-taste fermented alcoholic beverage of the present invention, during the saccharification process or the fermentation process, malt with high endo-protease activity and / or an enzyme preparation having endo-protease activity can be used for protein decomposition, and the optimal time of the saccharification process for endo-protease can also be extended. By carrying out such a process, the concentration of peptides with a molecular weight of 800 - 150 0 Da (gel filtration method for HPLC analysis) contained in the beer-taste fermented alcoholic beverage can be increased and adjusted within a predetermined range, 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, there is provided a method for producing a beer-taste beverage, which includes using malt with high endo-protease activity and / or an enzyme preparation containing endo-protease during the saccharification process or the fermentation process. The enzyme activity characteristics of the above malt and enzyme preparation can be specified based on the endo-protease activity. ​​​​​

[0029] In one aspect of the production of the beer-taste fermented alcoholic beverage of the present invention, in the saccharification step glucoamylase enzyme preparation or enzyme preparation having glucoamylase activity can be used for saccharification , and the saccharification time and the mash concentration can be adjusted. By implementing all or part of these, the concentrations of isomaltose and panose contained in the beer-taste fermented alcoholic beverage can be increased and adjusted within a predetermined range. As a result, the imparting of umami by peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis ) can be further enhanced, and a beer-taste fermented alcoholic beverage with reduced off-flavors caused by the peptides can be produced. ) can be further enhanced, and the off-flavors caused by the peptides can be reduced, thereby producing a beer-taste fermented alcoholic beverage.

[0030] The beer-taste fermented alcoholic beverage of the present invention uses either or both of malt and unmalted cereals as at least part of the raw materials, and preferably uses malt or malt and unmalted cereals as at least part of the raw materials. In the beer-taste fermented alcoholic beverage of the present invention, barley malt can be used as part of the raw materials as malt. In the beer-taste fermented alcoholic beverage of the present invention, unmalted cereals such as unmalted barley (including those in extract form) and unmalted wheat (including those in extract form) can be used as raw materials.

[0031] In the production of the beer-taste fermented alcoholic beverage of the present invention, in addition to malt and unmalted cereals, rice, corn, soybeans, adzuki beans, potatoes, starches, sugars (e.g., liquid sugar), fruits (e.g., fruit juice, concentrated fruit juice), coriander or its seeds, spices or their raw materials ( ​​​​​​​​​ For example, spices (such as pepper, cinnamon, Japanese pepper), herbs (such as chamomile, sage, basil), vegetables (such as sweet potato, pumpkin), buckwheat or sesame, saccharide-containing substances (such as honey, brown sugar), salt, miso, flowers, tea, coffee, cocoa (including their preparations), seafood (such as oysters, kelp, wakame, skipjack tuna 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 promoters, etc. can be used as brewing raw materials. The beer-taste fermented alcoholic beverage of the present invention can use at least malt and hops as raw materials other than brewing water, and in some cases, sugars, rice, corn, starch, etc. can also be used as raw materials. In the present invention, a fraction containing peptides with a molecular weight of 800 to 1500 Da is prepared from cereals (such as malt and / or ungerminated wheat and soybeans), and by adding this fraction to a beer-taste fermented alcoholic beverage with zero sugar content, the peptide concentration with a molecular weight of 800 to 1500 Da is adjusted within a predetermined range, and non-assimilable sugars (isomaltose and / or panose) are added to the beer-taste beverage to adjust the non-assimilable sugar concentration within a predetermined range. Thus, a beer-taste fermented alcoholic beverage with zero sugar content, endowed with a rich taste, and with the off-flavor caused by the peptides reduced 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 cereals, and this fraction is used for sugar- zero beer-taste fermented alcoholic beverages. By adding this fraction to a beer-taste fermented alcoholic beverage with zero sugar content, the peptide concentration with a molecular weight of 800 to 1500 Da can be adjusted within a predetermined range, and by adding non-assimilable sugars (isomaltose and / or panose) to the beer-taste beverage, the non-assimilable sugar concentration can be adjusted within a predetermined range. As a result, a beer-taste fermented alcoholic beverage with zero sugar content, with a rich taste imparted, and with the off-flavor caused by the peptides reduced 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 cereals, and this fraction is added to a beer-taste fermented alcoholic beverage with zero sugar content, so that the peptide concentration with a molecular weight of 800 to 1500 Da is adjusted within a predetermined range, and non-assimilable sugars (isomaltose and / or panose) are added to the beer-taste beverage to adjust the non-assimilable sugar concentration within a predetermined range. Consequently, a beer-taste fermented alcoholic beverage with zero sugar content, with a rich taste imparted, and with the off-flavor caused by the peptides reduced can be produced. In the present invention, a fraction containing peptides with a molecular weight of 800 - 1500 Da is prepared from cereals (such as malt and / or ungerminated wheat and soybeans), and by adding this fraction to a beer-taste fermented alcoholic beverage with zero sugar content, the peptide concentration with a molecular weight of 800 - 1500 Da is adjusted within a predetermined range, and non-assimilable sugars (isomaltose and / or panose) are added to the beer-taste beverage to adjust the non-assimilable sugar concentration within a predetermined range. Thus, a beer-taste fermented alcoholic beverage with zero sugar content, with a rich taste imparted, and with the off-flavor caused by the peptides reduced can be produced.

[0032] In the present invention, a fraction containing peptides with a molecular weight of 800 to 1500 Da is prepared from cereals (such as malt and / or ungerminated wheat and soybeans), and by adding this fraction to a beer-taste fermented alcoholic beverage with zero sugar content, the peptide concentration with a molecular weight of 800 to 1500 Da is adjusted within a predetermined range, and non-assimilable sugars (isomaltose and / or panose) are added to the beer-taste beverage to adjust the non-assimilable sugar concentration within a predetermined range. As a result, a beer-taste fermented alcoholic beverage with zero sugar content, with a rich taste imparted, and with the off-flavor caused by the peptides reduced 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 cereals, and this fraction is added to a beer-taste fermented alcoholic beverage with zero sugar content, so that the peptide concentration with a molecular weight of 800 to 1500 Da is adjusted within a predetermined range, and non-assimilable sugars (isomaltose and / or panose) are added to the beer-taste beverage to adjust the non-assimilable sugar concentration within a predetermined range. Thus, a beer-taste fermented alcoholic beverage with zero sugar content, with a rich taste imparted, and with the off-flavor caused by the peptides reduced can be produced. In the present invention, a fraction containing peptides with a molecular weight of 800 - 1500 Da is prepared from cereals (such as malt and / or ungerminated wheat and soybeans), and by adding this fraction to a beer-taste fermented alcoholic beverage with zero sugar content, the peptide concentration with a molecular weight of 800 - 1500 Da is adjusted within a predetermined range, and non-assimilable sugars (isomaltose and / or panose) are added to the beer-taste beverage to adjust the non-assimilable sugar concentration within a predetermined range. As a result, a beer-taste fermented alcoholic beverage with zero sugar content, with a rich taste imparted, and with the off-flavor caused by the peptides reduced 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 cereals, and this fraction is added to a beer-taste fermented alcoholic beverage with zero sugar content, so that the peptide concentration with a molecular weight of 800 to 1500 Da is adjusted within a predetermined range, and non-assimilable sugars (isomaltose and / or panose) are added to the beer-taste beverage to adjust the non-assimilable sugar concentration within a predetermined range. Consequently, a beer-taste fermented alcoholic beverage with zero sugar content, with a rich taste imparted, and with the off-flavor caused by the peptides reduced can be produced. In the present invention, a fraction containing peptides with a molecular weight of 800 - 1500 Da is prepared from cereals (such as malt and / or ungerminated wheat and soybeans), and by adding this fraction to a beer-taste fermented alcoholic beverage with zero sugar content, the peptide concentration with a molecular weight of 800 - 1500 Da is adjusted within a predetermined range, and non-assimilable sugars (isomaltose and / or panose) are added to the beer-taste beverage to adjust the non-assimilable sugar concentration within a predetermined range. Adding to a beer - flavored fermented alcoholic beverage having a concentration of less than 0.5 g / 100 mL, and adding non - assimilable sugar to the beer - flavored fermented alcoholic beverage, A method for producing a beer - flavored fermented alcoholic beverage is provided. The addition of the above - mentioned peptide fraction and the above - mentioned non - assimilable sugar to the beer - flavored fermented alcoholic beverage can be carried out in the manufacturing process of the beverage ( for example, the blending step into the fermentation broth). Incidentally, peptides having a molecular weight of 8 00 - 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, or can be obtained from protein hydrolysates of grains such as soy protein hydrolysates. Also, isomaltose and panose as non - assimilable sugars can be those obtained from food materials or commercially available ones.

[0033] In the present invention, a beer - flavored fermented alcoholic beverage using malt and / or unsprouted barley as at least a part of the raw materials is produced, a fraction containing peptides having a molecular weight of 800 - 1500 Da is prepared from the beverage, and the fraction is added to a beer - flavored fermented alcoholic beverage with zero carbohydrates, whereby the peptide concentration with a molecular weight of 800 - 1500 Da is adjusted within a predetermined range, and by adding non - assimilable sugar (isomaltose and / or panose) to the beer - flavored beverage, the non - assimilable sugar concentration can be adjusted within a predetermined range, and thus, a beer - flavored fermented alcoholic beverage having zero carbohydrates, imparted with a rich taste, and reduced off - flavors caused by the above - mentioned peptides can be produced. That is, according to the present invention, a beer - flavored fermented alcoholic beverage using malt and / or unsprouted barley as at least a part of the raw materials can be produced. ​​​​​​​To produce a beer-taste fermented alcoholic beverage, and then prepare a fraction containing peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) from the beverage, and add the fraction to a beer-taste fermented alcoholic beverage with a sugar concentration of less than 0.5 g / 100 mL and adding non-assimilable sugars (isomaltose and / or panose) to the beer-taste fermented alcoholic beverage, a method for producing a beer-taste fermented alcoholic beverage is provided. The addition of the peptide fraction and the non-assimilable sugars to the beer-taste fermented alcoholic beverage can be carried out in the manufacturing process of the beverage (for example, the blending process into the fermentation broth). In addition, according to the present invention, one or more peptides having a molecular weight of 800 to 1500 Da derived from a beer-taste fermented alcoholic beverage containing at least a part of cereals or malt and / or ungerminated wheat, and non-assimilable sugars (isomaltose and / or

[0034] panose) are blended to provide a beer-taste fermented alcoholic beverage with zero carbohydrates, and the beverage is part of the beer-taste fermented alcoholic beverage of the present invention. The beverage containing the above peptides and the above non-assimilable sugars has an improved or enhanced flavor as a beer-taste fermented alcoholic beverage while having zero carbohydrates. Specifically, it is a beverage with an imparted richness of taste and a reduced off-flavor caused by the peptides. Reduction of carbohydrates in the beer-taste 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 glucoa during the fermentation process, and the like.

[0035] mirase during the fermentation process, ​Method of adding amylase (refer to "Enzyme Utilization Technology Series: From Basic Analysis to Modification, Advanced Functionalization, and Industrial Application" (supervised by Shin Komiyama, NTT Solmare Corporation, 2010), etc.), increasing the assimilability by yeast using liquid sugar containing a large amount of carbohydrates assimilable by yeast, and reducing the carbohydrates (refer to Japanese Patent Application Laid-Open No. 2009-131202), or performing wort filtration during the saccharification process (refer to Japanese Patent Application Laid-Open No. 2012-147780) to make the carbohydrate concentration in the beverage reach a predetermined value. (Refer to Japanese Patent Application Laid-Open No. 2009-131202), etc.), increasing the assimilability by yeast using liquid sugar containing a large amount of carbohydrates assimilable by yeast, and reducing the carbohydrates (refer to Japanese Patent Application Laid-Open No. 2009-131202), or performing wort filtration during the saccharification process (refer to Japanese Patent Application Laid-Open No. 2012-147780) to make the carbohydrate concentration in the beverage reach a predetermined value. (Refer to Japanese Patent Application Laid-Open No. 2009-131202), etc.), increasing the assimilability by yeast using liquid sugar containing a large amount of carbohydrates assimilable by yeast, and reducing the carbohydrates (refer to Japanese Patent Application Laid-Open No. 2009-131202), or performing wort filtration during the saccharification process (refer to Japanese Patent Application Laid-Open No. 2012-147780) to make the carbohydrate concentration in the beverage reach a predetermined value. (Refer to Japanese Patent Application Laid-Open No. 2009-131202), etc.), increasing the assimilability by yeast using liquid sugar containing a large amount of carbohydrates assimilable by yeast, and reducing the carbohydrates (refer to Japanese Patent Application Laid-Open No. 2009-131202), or performing wort filtration during the saccharification process (refer to Japanese Patent Application Laid-Open No. 2012-147780) to make the carbohydrate concentration in the beverage reach a predetermined value. (Refer to Japanese Patent Application Laid-Open No. 2012-147780) to make the carbohydrate concentration in the beverage reach a predetermined value. It is possible.

[0036] The beverage provided by the present invention may be subjected to a step of adding carbon dioxide gas in some cases, and further through steps such as a filling step and a sterilization step, it can be provided as a container-packed beverage. The 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 container-packed beverage. The 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 container-packed beverage. It is also possible. It is also possible.

[0037] 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. are mentioned, but preferably, metal cans, barrel containers, plastic bottles (e.g., PET bottles), and bottles. It is preferably a metal can, barrel container, plastic bottle (e.g., PET bottle), or bottle.

[0038] According to another aspect of the present invention, a method for producing a sugar-free beer-taste fermented alcoholic beverage using at least a part of malt and / or ungerminated barley as a raw material with improved flavor, wherein the peptide concentration in the beverage with a molecular weight of 800 - 1500 Da (gel filtration method for HPLC analysis) is adjusted to 0.136 mg / mL or more, and the total content of isomaltose and panose is adjusted to 0.136 mg / mL or more, and the total content of isomaltose and panose is adjusted to 0.136 mg / mL or more, and the total content of isomaltose and panose A method is provided which comprises adjusting the concentration to 0.01 to 0.15 g / 100 mL. In the present invention, "the flavor is improved" or "flavor improvement" of the beer-taste fermented alcoholic beverage means that the richness of taste is realized in the beer-taste fermented alcoholic beverage with zero sugar, and the off-flavors caused by the peptide are reduced. The production method of the present invention described above is preferably a method for producing a beer-taste fermented alcoholic beverage with zero sugar, which is imparted with richness of taste and the off-flavors caused by the peptide are reduced. 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.

[0039] According to another aspect of the present invention, there is also provided a method for improving the flavor of a beer-taste fermented alcoholic beverage with zero sugar, which uses malt and / or un-germinated cereals as part of the raw materials. The flavor improvement method of the present invention can be carried out by adjusting the concentration of peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to 0.136 mg / mL or more, and adjusting the total concentration of isomaltose and panose to 0.01 to 0.15 g / 100 mL. The flavor improvement method of the present invention is preferably a method for imparting richness of taste to a beer-taste fermented alcoholic beverage with zero sugar and reducing the off-flavors caused by the peptide. The flavor improvement 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.

Examples

[0040] The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples. ​

[0041] Analysis of carbohydrate concentration The measurement of the carbohydrate concentration based on the nutrition labeling standard was carried out according to the method described in the publicly known Fifth Revised Japanese Food Standard Ingredients 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)), ash (combustion method using a muffle furnace), and dietary fiber content (Prosky enzymatic gravimetric method) were excluded and calculated by the method described below. That is, it was measured by a method of calculating by excluding water (vacuum heating drying method), protein (method using an automatic analyzer), lipid (Soxhlet extraction method (3)), ash (combustion method using a muffle furnace), and dietary fiber content (Prosky enzymatic gravimetric method) from the mass of the sample beverage. from the mass of the sample beverage, water (vacuum heating drying method), protein (method using an automatic analyzer), lipid (Soxhlet extraction method (3)), ash (combustion method using a muffle furnace), and dietary fiber content (Prosky enzymatic gravimetric method) were excluded and calculated by the method described below. ash (combustion method using a muffle furnace), and dietary fiber content (Prosky enzymatic gravimetric method) were excluded and calculated by the method described below. It was measured by a method of calculating by excluding water (vacuum heating drying method), protein (method using an automatic analyzer), lipid (Soxhlet extraction method (3)), ash (combustion method using a muffle furnace), and dietary fiber content (Prosky enzymatic gravimetric method) from the mass of the sample beverage.

[0042] Reference Example 1: Identification of peptide fractions that impart favorable flavors 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 put into 300 mL of hot water at 65°C, held for 60 minutes, further heated to 78°C and held for 5 minutes, and then filtered 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. 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 put into 300 mL of hot water at 65°C, held for 60 minutes, further heated to 78°C and held for 5 minutes, and then filtered 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. 100 g of barley malt was put into 300 mL of hot water at 65°C, held for 60 minutes, further heated to 78°C and held for 5 minutes, and then filtered 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. Subsequently, 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.

[0043] Subsequently, 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. 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. Subsequently, 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.

[0044] (2) Gel filtration fractionation The fermentation broth obtained in (1) above was filtered through a 0.45 μm filter, the filtered fermentation broth was weighed 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. The fermentation broth obtained in (1) above was filtered through a 0.45 μm filter, the filtered fermentation broth was weighed 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. The fermentation broth obtained in (1) above was filtered through a 0.45 μm filter, the filtered fermentation broth was weighed 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.

[0045] <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 from 0.35 cv onwards, fractionated by 5 mL each (fractions 1 - 51)

[0046] Based on the sensory evaluation of the fractions, due to the differences in flavor characteristics, the fractions were grouped into 9 groups as shown in Table 1: profile fractions, A1, A2, B, C, D, E, F, G. Also, the flavor characteristics of each fraction were determined by discussion among 5 trained panelists.

[0047]

Table 1

[0048] (3) Purification of peptide fraction Fractions C and D obtained in (2) above were subjected to adsorption treatment on a solid-phase extraction column (Bond Elute C 18, manufactured by Agilent technologies), washed with deionized water, and then eluted with a 50% ethanol aqueous solution, concentrated to dryness, rehydrated with deionized water, and used as a concentrated solution. This was used as the peptide fraction.

[0049] (4) Protein quantification by the Lowry method Protein quantification of the peptide fraction obtained by gel filtration fractionation in (2) above and purification of the peptide fraction in (3) above was performed using a commercially available kit (DC Protein Assay, manufactured by Bio-Rad ). Performed by the Lowry method using (). First, the concentration of the above fractionation solution was adjusted to an appropriate range. To 5 μL of the sample with adjusted concentration, 50 μL of Solution A was added and stirred. Subsequently, 400 μL of Solution B was added and stirred. After performing a color reaction at room temperature for 15 minutes, 3 50 μL was transferred to a 96-well plate, and the absorbance at 750 nm was measured. 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).

[0050] (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.

[0051] 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 beer-taste fermented alcoholic beverages are effective in imparting a drinking satisfaction (i.e., taste richness).

[0052] Reference Example 2: Preparation of peptide fractions that impart favorable flavors to beer-taste beverages (1) Preparation of peptide fraction A commercially available beer-taste beverage was degassed, weighed, and freeze-dried. The freeze-dried product was dissolved in 1 00 mM NaCl solution to prepare a 5-fold concentrated solution, which was used as a sample for gel filtration fractionation. Gel filtration fractionation was performed according to the description in Reference Example 1(2), and the obtained fraction C (fraction number: F25 - 29) was purified according to the description in Reference Example 1(3). At this time, in order to improve the recovery rate in purification, the flow-through fraction of the solid-phase extraction column was also recovered using a synthetic adsorbent (Sepabeads SP207, manufactured by Mitsubishi Chemical Corporation). Protein quantification was performed using the Lowry method described in Reference Example 1(4). ​​ It was carried out according to the law.

[0053] (2) Preparation of Gel Filtration Fraction for HPLC Analysis The lyophilized product of (1) above 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. For the peptide fraction, it was dissolved in the above buffer to be equivalent to a 10-fold concentrated solution and used as a sample for gel filtration fractionation. For each fractionation sample, gel filtration fractionation was performed under the following conditions to obtain fractionation fractions (fractions 1 to 10).

[0054] 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

[0055] Protein quantification of the fractionation solution was performed by the Lowry method described in Reference Example 1(4).

[0056] (3) 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 (2) above were used as samples.

[0057] II Preparation of Molecular Weight Calibration Curve Using the column, eluent, flow rate, and detection wavelength described in the above gel filtration conditions for HPLC analysis, A solution prepared by dissolving a peptide of known molecular weight in ultrapure water at a concentration of 0.1 to 5 mg / mL was injected in an amount of 50 μL. HPLC analysis was then performed, and the retention time was confirmed (Table 2). A calibration curve (Figure 1) was created from the retention time and molecular weight.

[0058] [Table 2]

[0059] v. 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 range of 800 to 1500 Da (gel filtration method for HPLC analysis). was confirmed.

[0060] (4) Calculation of the ratio of peptides with a molecular weight of 800 to 1500 Da 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 derived from the beverage fractionated by the gel filtration method for HPLC analysis (peptide ratio) was determined using the following calculation formula with the peptide concentration corresponding to the product in each fraction. was determined using the following calculation formula with the peptide concentration corresponding to the product in each fraction. was determined using the following calculation formula. [Equation]

[0061] Example 1: Analysis of the effects of peptides and non-fermentable sugars on the flavor of sugar-free beer-taste fermented alcoholic beverages (1) (1) Beer-taste fermented alcoholic beverage with zero carbohydrates The beer-taste fermented alcoholic beverage with zero carbohydrates of this example used a commercially available beer-taste beverage (malt usage ratio less than 25%, raw materials used: malt, hops, barley, sugars, etc., 0.2 g of carbohydrates / 100 mL) as the base beverage.

[0062] (2) Peptide with a molecular weight of 800 - 1500 Da For the peptide with a molecular weight of 800 - 1500 Da (gel filtration method for HPLC analysis), the peptide of fraction 7 obtained in Reference Example 2 was used.

[0063] (3) Non - assimilable sugar As the non - assimilable sugar, isomaltose (purity 97.0%) and panose (purity 99.4% ) were used.

[0064] (4) Component analysis The components of the peptide with a molecular weight of 800 - 1500 Da (gel filtration method for HPLC analysis) in the beverage were analyzed according to Reference Example 2. The concentration of the peptide with a molecular weight of 800 - 1500 Da (gel filtration method for HPLC analysis) in the beverage was measured by the Lowry method. The concentrations of isomaltose and panose in the beverage were measured by ion chromatography. Specifically, after diluting various samples with ultrapure water at a predetermined ratio and filtering through a 0.45 μm filter, the resulting filtrate was used as the sample solution for analysis. For this sample, ion chromatography ICS - 6000 (manufactured by Dionex) was used for analysis. The concentrations of isomaltose and panose were calculated from the calibration curve prepared with standards.

[0065] (5) Sensory evaluation The sugar - free beer - flavored fermented alcoholic beverage in (1) above was diluted, and alcohol for liquor raw materials (First Alcohol Co., alcohol concentration 95%) was added to prepare a sample beverage (sample number 1) with an alcohol concentration of 4 v / v %. Also, the original extract concentration (OE concentration) of this sample beverage was 6.37 °P. The original extract concentration (OE concentration) was measured by the BCOJ beer analysis method (Beer Brewing Association (2013), 8.3.6, 8.4.3 ​ and measured according to 8.5. The measurement was carried out using an alcoholizer (manufactured by Anton Paar). It was performed.

[0066] To the sample beverage of sample number 1, the peptide of (2) above and the non-assimilable sugar of (3) above were added so as to have the concentrations shown in Table 3 in consideration of the concentrations originally contained in the beverage. Various sample beverages were prepared (sample numbers 2 to 17). The carbohydrate concentration of these sample beverages was less than 0.5 g / 100 mL. The sensory evaluation was carried out by 5 trained panelists. Specifically, evaluations were made on a 17-point scale with 0.5-point increments from 1 to 9 for "taste richness" and "off-flavor", and the average value of the evaluation scores of the 5 panelists was calculated. Here, "taste richness" refers to the flavor sensation recognized by the spread, complexity, and imparting of body of the taste. For "taste richness", the commercially available product of sample number 1 was set as 1 point, and 1.5 points or more was judged as "slightly rich in taste". Also, "off-flavor" was evaluated by comprehensively evaluating astringency, eggy flavor, and astringent taste. For "off-flavor", the commercially available product of sample number 1 was set as 3 points, and it was judged that the off-flavor was reduced as the score decreased. The results of the concentrations of various components in the beverage and the sensory evaluation were as shown in Table 3 and Figure 2.

[0067] The sensory evaluation was carried out by 5 trained panelists. Specifically, evaluations were made on a 17-point scale with 0.5-point increments from 1 to 9 for "taste richness" and "off-flavor", and the average value of the evaluation scores of the 5 panelists was calculated. Here, "taste richness" refers to the flavor sensation recognized by the spread, complexity, and imparting of body of the taste. For "taste richness", the commercially available product of sample number 1 was set as 1 point, and 1.5 points or more was judged as "slightly rich in taste". Also, "off-flavor" was evaluated by comprehensively evaluating astringency, eggy flavor, and astringent taste. For "off-flavor", the commercially available product of sample number 1 was set as 3 points, and it was judged that the off-flavor was reduced as the score decreased. The results of the concentrations of various components in the beverage and the sensory evaluation were as shown in Table 3 and Figure 2. From the results of Table 3, the "taste richness" imparted by peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) was enhanced by adding non-assimilable sugars (isomaltose and panose). The sensory evaluation was carried out by 5 trained panelists. Specifically, evaluations were made on a 17-point scale with 0.5-point increments from 1 to 9 for "taste richness" and "off-flavor", and the average value of the evaluation scores of the 5 panelists was calculated. Here, "taste richness" refers to the flavor sensation recognized by the spread, complexity, and imparting of body of the taste. For "taste richness", the commercially available product of sample number 1 was set as 1 point, and 1.5 points or more was judged as "slightly rich in taste". Also, "off-flavor" was evaluated by comprehensively evaluating astringency, eggy flavor, and astringent taste. For "off-flavor", the commercially available product of sample number 1 was set as 3 points, and it was judged that the off-flavor was reduced as the score decreased. The sensory evaluation was carried out by 5 trained panelists. Specifically, evaluations were made on a 17-point scale with 0.5-point increments from 1 to 9 for "taste richness" and "off-flavor", and the average value of the evaluation scores of the 5 panelists was calculated. Here, "taste richness" refers to the flavor sensation recognized by the spread, complexity, and imparting of body of the taste. For "taste richness", the commercially available product of sample number 1 was set as 1 point, and 1.5 points or more was judged as "slightly rich in taste". Also, "off-flavor" was evaluated by comprehensively evaluating astringency, eggy flavor, and astringent taste. For "off-flavor", the commercially available product of sample number 1 was set as 3 points, and it was judged that the off-flavor was reduced as the score decreased. The sensory evaluation was carried out by 5 trained panelists. Specifically, evaluations were made on a 17-point scale with 0.5-point increments from 1 to 9 for "taste richness" and "off-flavor", and the average value of the evaluation scores of the 5 panelists was calculated. Here, "taste richness" refers to the flavor sensation recognized by the spread, complexity, and imparting of body of the taste. For "taste richness", the commercially available product of sample number 1 was set as 1 point, and 1.5 points or more was judged as "slightly rich in taste". Also, "off-flavor" was evaluated by comprehensively evaluating astringency, eggy flavor, and astringent taste. For "off-flavor", the commercially available product of sample number 1 was set as 3 points, and it was judged that the off-flavor was reduced as the score decreased. The sensory evaluation was carried out by 5 trained panelists. Specifically, evaluations were made on a 17-point scale with 0.5-point increments from 1 to 9 for "taste richness" and "off-flavor", and the average value of the evaluation scores of the 5 panelists was calculated. Here, "taste richness" refers to the flavor sensation recognized by the spread, complexity, and imparting of body of the taste. For "taste richness", the commercially available product of sample number 1 was set as 1 point, and 1.5 points or more was judged as "slightly rich in taste". Also, "off-flavor" was evaluated by comprehensively evaluating astringency, eggy flavor, and astringent taste. For "off-flavor", the commercially available product of sample number 1 was set as 3 points, and it was judged that the off-flavor was reduced as the score decreased.

[0068] (6) Results The results of the concentrations of various components in the beverage and the sensory evaluation were as shown in Table 3 and Figure 2. [Table 3]

[0069] From the results of Table 3, the "taste richness" imparted by peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) was enhanced by adding non-assimilable sugars (isomaltose and panose). From the results of Table 3, the "taste richness" imparted by peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) was enhanced by adding non-assimilable sugars (isomaltose and panose). It is further improved in a concentration-dependent manner, and the "off-flavor" caused by the peptide is confirmed to decrease in a concentration-dependent manner. However, since a slight sweetness remained on the tongue when 0.15 g / 100 mL of non-assimilable sugar was added, the upper limit of the concentration of non-assimilable sugar in the beverage was considered to be preferably 0.15 g / 100 mL. That is, from the results in Table 3, by adjusting the concentration of the peptide with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beer-taste fermented alcoholic beverage to be within the range of 0.136 mg / mL or more, and adjusting the total concentration of isomaltose and panose to be within the range of 0.01 to 0.15 g / 100 mL, it was shown that the off-flavor caused by the peptide can be suppressed while imparting a richness of taste. It was confirmed that the concentration decreased in a concentration-dependent manner. However, since a slight sweetness remained on the tongue when 0.15 g / 100 mL of non-assimilable sugar was added, the upper limit of the concentration of non-assimilable sugar in the beverage was considered to be preferably 0.15 g / 100 mL. That is, from the results in Table 3, by adjusting the concentration of the peptide with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beer-taste fermented alcoholic beverage to be within the range of 0.136 mg / mL or more, and adjusting the total concentration of isomaltose and panose to be within the range of 0.01 to 0.15 g / 100 mL, it was shown that the off-flavor caused by the peptide can be suppressed while imparting a richness of taste. That is, from the results in Table 3, by adjusting the concentration of the peptide with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beer-taste fermented alcoholic beverage to be within the range of 0.136 mg / mL or more, and adjusting the total concentration of isomaltose and panose to be within the range of 0.01 to 0.15 g / 100 mL, it was shown that the off-flavor caused by the peptide can be suppressed while imparting a richness of taste. That is, from the results in Table 3, by adjusting the concentration of the peptide with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beer-taste fermented alcoholic beverage to be within the range of 0.136 mg / mL or more, and adjusting the total concentration of isomaltose and panose to be within the range of 0.01 to 0.15 g / 100 mL, it was shown that the off-flavor caused by the peptide can be suppressed while imparting a richness of taste. That is, from the results in Table 3, by adjusting the concentration of the peptide with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beer-taste fermented alcoholic beverage to be within the range of 0.136 mg / mL or more, and adjusting the total concentration of isomaltose and panose to be within the range of 0.01 to 0.15 g / 100 mL, it was shown that the off-flavor caused by the peptide can be suppressed while imparting a richness of taste. That is, from the results in Table 3, by adjusting the concentration of the peptide with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beer-taste fermented alcoholic beverage to be within the range of 0.136 mg / mL or more, and adjusting the total concentration of isomaltose and panose to be within the range of 0.01 to 0.15 g / 100 mL, it was shown that the off-flavor caused by the peptide can be suppressed while imparting a richness of taste. That is, from the results in Table 3, by adjusting the concentration of the peptide with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beer-taste fermented alcoholic beverage to be within the range of 0.136 mg / mL or more, and adjusting the total concentration of isomaltose and panose to be within the range of 0.01 to 0.15 g / 100 mL, it was shown that the off-flavor caused by the peptide can be suppressed while imparting a richness of taste. That is, from the results in Table 3, by adjusting the concentration of the peptide with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beer-taste fermented alcoholic beverage to be within the range of 0.136 mg / mL or more, and adjusting the total concentration of isomaltose and panose to be within the range of 0.01 to 0.15 g / 100 mL, it was shown that the off-flavor caused by the peptide can be suppressed while imparting a richness of taste.

[0070] Example 2: Production of sugar-free beer-taste fermented alcoholic beverages and analysis of the effects of peptides and non-fermentable sugars on the flavor of the beverages ​ (1) Production of sugar-free beer-taste fermented alcoholic beverage In this example, a beer-taste fermented alcoholic beverage was produced. In the production, barley malt was used as the main raw material (malt usage ratio 50%). In the saccharification, an enzyme preparation mainly composed of glucoamylase was used, and the temperature and time of saccharification were adjusted so that the concentration changes of isomaltose and panose reached equilibrium, and the wort was obtained by filtration. In this example, a beer-taste fermented alcoholic beverage was produced. In the production, barley malt was used as the main raw material (malt usage ratio 50%). In the saccharification, an enzyme preparation mainly composed of glucoamylase was used, and the temperature and time of saccharification were adjusted so that the concentration changes of isomaltose and panose reached equilibrium, and the wort was obtained by filtration. In this example, a beer-taste fermented alcoholic beverage was produced. In the production, barley malt was used as the main raw material (malt usage ratio 50%). In the saccharification, an enzyme preparation mainly composed of glucoamylase was used, and the temperature and time of saccharification were adjusted so that the concentration changes of isomaltose and panose reached equilibrium, and the wort was obtained by filtration. In this example, a beer-taste fermented alcoholic beverage was produced. In the production, barley malt was used as the main raw material (malt usage ratio 50%). In the saccharification, an enzyme preparation mainly composed of glucoamylase was used, and the temperature and time of saccharification were adjusted so that the concentration changes of isomaltose and panose reached equilibrium, and the wort was obtained by filtration.

[0071] Following the above wort adjustment step, hop and liquid sugar mainly composed of assimilable sugar were added to the obtained wort, boiled at 100 °C, 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 main fermentation and post-fermentation were carried out according to a conventional method. Subsequently, the fermented liquid after post-fermentation was stored by maintaining it at a lower temperature. Following the above wort adjustment step, hop and liquid sugar mainly composed of assimilable sugar were added to the obtained wort, boiled at 100 °C, 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 main fermentation and post-fermentation were carried out according to a conventional method. Subsequently, the fermented liquid after post-fermentation was stored by maintaining it at a lower temperature. Following the above wort adjustment step, hop and liquid sugar mainly composed of assimilable sugar were added to the obtained wort, boiled at 100 °C, 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 main fermentation and post-fermentation were carried out according to a conventional method. Subsequently, the fermented liquid after post-fermentation was stored by maintaining it at a lower temperature. Following the above wort adjustment step, hop and liquid sugar mainly composed of assimilable sugar were added to the obtained wort, boiled at 100 °C, 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 main fermentation and post-fermentation were carried out according to a conventional method. Subsequently, the fermented liquid after post-fermentation was stored by maintaining it at a lower temperature. i. Filtration was performed to obtain a clear beer-taste fermented alcoholic beverage.

[0072] (2) Component analysis The measurement of the concentrations of various components in the beer-taste fermented alcoholic beverage obtained in (1) above was carried out according to the procedures described in Reference Example 2 and Example 1.

[0073] (3) Sensory evaluation The sensory evaluation of the beer-taste fermented alcoholic beverage obtained in (1) above was carried out according to the procedure described in Example 1(5).

[0074] (4) Results The concentration of peptides with a molecular weight of 800 - 1500 Da (gel filtration method for HPLC analysis) in the beer-taste fermented alcoholic beverage obtained in (1) above was 0.37 mg / mL, the total concentration of isomaltose and panose was 0.03 g / 100 mL, and the OE concentration was 6. 6°P.

[0075] The evaluation score for the "richness of taste" of the beer-taste fermented alcoholic beverage obtained in (1) above was 4.9, and the evaluation score for "off-flavors" was 2.4. That is, also from the results of this example, by adjusting the concentration of peptides with a molecular weight of 800 - 1500 Da (gel filtration method for HPLC analysis) in the beer-taste fermented alcoholic beverage within the range of 0.136 mg / mL or more, and adjusting the total concentration of isomaltose and panose within the range of 0.01 - 0.15 g / 100 mL, it was shown that while suppressing the off-flavors caused by the peptides, it is possible to impart a richness of taste.

[0076] In addition, a beer-taste fermented alcoholic beverage was separately prepared according to (1) above, and Reference Example 2 And when component analysis was performed according to the procedure of Example 1, the concentration of peptides with a molecular weight of 800 to 1500 Da ( gel filtration method for HPLC analysis) was 0.37 mg / mL, and the HPLC mass ratio of the peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to the total mass of the peptides derived from the beverage fractionated by the gel filtration method for HPLC analysis was 17.3% . The total concentration of isomaltose and panose was 0.03 g / 100 mL, and the alcohol concentration was 3.72 v / v%.

Claims

Claim 1 A beer-taste fermented alcoholic beverage having malt as at least a part of the raw material, with a sugar concentration of less than 0.5 g / 100 mL, wherein the ratio of the peptide concentration of molecular weight 800-1500 Da (gel filtration method for HPLC analysis) in the beverage to the original extract concentration (OE concentration) in the beverage is 0.02 or more, the peptide is derived from a beer-taste fermented alcoholic beverage having malt as at least a part of the raw material, and the total concentration of isomaltose and panose is 0.02-0.15 g / 100 mL. Claim 2 The beer-taste fermented alcoholic beverage according to claim 1, wherein the malt usage ratio is 50% or more. Claim 3 The beer-taste fermented alcoholic beverage according to claim 1 or 2, wherein the OE concentration of the beverage is 4-14 °P. Claim 4 A method for producing a beer-taste fermented alcoholic beverage having malt as at least a part of the raw material, with a sugar concentration of less than 0.5 g / 100 mL, and improved flavor, comprising adjusting the ratio of the peptide concentration of molecular weight 800-1500 Da (gel filtration method for HPLC analysis) in the beverage to the original extract concentration (OE concentration) in the beverage to 0.02 or more, the peptide being derived from a beer-taste fermented alcoholic beverage having malt as at least a part of the raw material, and adjusting the total concentration of isomaltose and panose in the beverage to 0.02-0.15 g / 100 mL. Claim 5 The production method according to claim 4, comprising a step of adding a peptide of molecular weight 800-1500 Da (gel filtration method for HPLC analysis) contained in a beer-taste fermented alcoholic beverage having malt as at least a part of the raw material and / or a step of adding isomaltose and / or panose in the production process of the beer-taste fermented alcoholic beverage. Claim 6 The production method according to claim 5, wherein the OE concentration of the beverage is 4-14 °P. Claim 7 A method for improving the flavor of a beer-taste fermented alcoholic beverage having a sugar concentration of less than 0.5 g / 100 mL and using malt as at least part of the raw material, comprising adjusting the ratio of the peptide concentration having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to the original extract concentration (OE concentration) in the beverage to 0.02 or more, wherein the peptide is derived from a beer-taste fermented alcoholic beverage using malt as at least part of the raw material, and adjusting the total concentration of isomaltose and panose in the beverage to 0.02 to 0.15 g / 100 mL.

8. The flavor improving method according to claim 7, wherein the OE concentration of the beverage is 4 to 14 °P.

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