Beer-flavored fermented alcoholic beverage and its manufacturing method

Abstract

To provide a beer-taste fermented alcoholic drink that achieves a thick taste while reducing the purine concentration.SOLUTION: Provided is a beer-taste fermented alcoholic drink with a reduced purine concentration. The ratio (citric acid concentration / OE concentration) of a citric acid concentration (mg / L) in the drink to an original extract concentration (OE concentration) (°P) is in the range of predetermined values. The inventive drink may use malt and / or ungerminated barley in at least part of raw material.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beer-flavored fermented alcoholic beverage and a method for producing the same. Beer-flavored fermented alcoholic beverage with reduced purine concentration and its manufacturing method do. [Background technology]

[0002] Beer, a fermented malt beverage, contains approximately 40 to 100 mg / L of purine compounds. When purine compounds are ingested as food, they are broken down into uric acid. In dietary restrictions for hyperuricemia, the intake of purine compounds may be restricted. However, in addition to restricting foods with higher levels of cholesterol, such as meat, eggs, and liver, fermented malt drinks such as beer are also being restricted. For this reason, fermented malt beverages such as beer are also subject to dietary restrictions. Products with reduced phosphorus compounds are desired.

[0003] To date, there have been several techniques for reducing purine compounds in fermented malt beverages such as beer. nucleoside phosphorylase and / or nucleosidase in the beer wort This technique decomposes nucleosides in the wort and reduces the concentration of purine compounds. In addition, in the manufacturing process of fermented malt beverages, a technique for converting purine into malt is known (Patent Document 1). After the saccharification process, a process is carried out in which purine compounds are adsorbed and removed using an adsorbent that selectively adsorbs purine compounds. In the process before adding hops, the temperature range is 25°C or higher and lower than the temperature used in the saccharification process. This reduces the concentration of purine compounds in fermented malt beverages (Patent Document 2). is also known. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 96 / 25483 [Patent Document 2] Japanese Patent Application Laid-Open No. 2004-290071 Summary of the Invention [Problem to be solved by the invention]

[0005] The inventors have confirmed that the beer-flavored fermented alcohol with reduced purine concentration It was found that there is room for improvement in the depth of flavor of the beverages.

[0006] The present invention provides a beer-flavored fermented beverage that has a reduced purine concentration but still has a rich flavor. The present invention aims to provide an alcoholic beverage and a method for producing the same. [Means for solving the problem]

[0007] The present inventors have found that a beer-flavored fermented alcoholic beverage with a reduced purine concentration , the citric acid concentration in the beverage ( mg / L) ratio (citric acid concentration / OE concentration, hereafter simply referred to as "citric acid ratio" By keeping the concentration of purines within a specific range, we have created a beer-flavored fermented alcoholic beverage with reduced purine concentration. The present invention is based on this finding. is.

[0008] According to the present invention, the following inventions are provided. [1] A beer-flavored fermented alcoholic beverage with a purine concentration of 3.0 mg. / 100mL or less and the original extract concentration (OE concentration) in the beverage (°P) The ratio of the citric acid concentration (mg / L) in the beverage to the OE concentration (citric acid concentration (mg / L) / OE concentration A beer-flavored fermented alcoholic beverage with a saturation temperature (°P) of 8 to 30°C. [2] The beer maker according to [1] above, wherein the purine concentration is 2.6 mg / 100 mL or less. Ist fermented alcoholic beverage. [3] Purine concentration is less than 0.5 mg / 100 mL, as described in [1] or [2] above A fermented alcoholic beverage with a beer flavor. [4] Citric acid concentration (mg / L) / OE concentration (°P) is 8 to 20, [1] to [ 3] A beer-flavored fermented alcoholic beverage according to any one of the preceding claims. [5] The above [1] to [ 4] A beer-flavored fermented alcoholic beverage according to any one of the preceding claims. [6] The beer described in [5] above, which uses at least wheat malt as malt. Fermented alcoholic beverage. [7] A method for producing a beer-flavored fermented alcoholic beverage, comprising blending at least wheat malt and fermenting the combined wort, wherein the purine concentration in the produced beverage is 3.0 mg / 100mL or less, and the original extract concentration (OE concentration) in the manufactured beverage The ratio of the citric acid concentration (mg / L) in the produced beverage to the temperature (°P) (citric acid concentration A method for producing a beer-flavored fermented alcoholic beverage having an alcoholic beverage strength (% of the alcohol content) of 8 to 30.

[0009] According to the present invention, a beer-flavored fermented alcohol having a purine concentration of 3.0 mg / 100 mL or less is prepared. In alcoholic beverages, the citric acid ratio is adjusted to a specific range to reduce purine concentration. To provide a beer-flavored fermented alcoholic beverage that has a rich flavor while reducing the alcohol content. Therefore, the present invention can meet various needs of consumers, such as health consciousness. This is advantageous in that:

[0010] In the present invention, the term "beer taste" refers to the taste of beer produced in a conventional manner, i.e., the taste of beer produced using yeast. It refers to the unique taste and aroma of beer that can be obtained when beer is produced based on fermentation such as Taste.

[0011] In the present invention, the "fermented beer-flavored alcoholic beverage" is a fermented alcoholic beverage containing a carbon source, a nitrogen source, water, etc. It refers to beverages fermented with yeast using malt as an ingredient, including beer, happoshu, and other beverages using malt as an ingredient. Beverages in which alcohol is added to beer or happoshu (low-malt beer) containing alcohol (for example, One example is a new genre of liqueur-based beverage that is classified as a "sparkling drink (1)." A preferred embodiment of the malt-flavored fermented alcoholic beverage is a malt-flavored and / or unmalted alcoholic beverage. Beer-flavored fermented alcoholic beverages (i.e., fermented alcoholic beverages) that are made at least in part from wheat or barley malt beverages).

[0012] The beer-flavored fermented alcoholic beverage of the present invention is made from malt and / or ungerminated barley. Preferably, the barley-derived raw material is at least In addition, malt (e.g., wheat malt, barley malt) may be used. When a beer-flavored fermented alcoholic beverage uses malt as at least a part of an ingredient, It is possible to achieve a rich flavor regardless of the malt ratio, but the malt ratio in this case For example, less than 50%, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more In the present invention, the "malt-based" "Ratio" refers to the ratio of the mass of malt to the mass of all ingredients excluding brewing water.

[0013] The beer-flavored fermented alcoholic beverage of the present invention has a reduced purine concentration, and In general, the purine concentration of the beer-flavored fermented alcoholic beverage of the present invention is 3.0 mg / L. 00mL or less, and lower concentrations (e.g., 2.6mg / 100mL or less, 1. Less than 5mg / 100mL, less than 1.0mg / 100mL, less than 0.5mg / 100mL) In addition, beverages with a purine concentration of less than 0.5 mg / 100 mL can be set to " It corresponds to "purine-free beverages."

[0014] Purine can be measured by a known method, for example, by dehydration with perchloric acid. After the analysis, detection is performed using LC-MS / MS (liquid chromatography mass spectrometry) "Guide to trace analysis of purines in alcoholic beverages", Japan Food Research Center, URL: (See http: / / www.jfrl.or.jp / item / nutrition / post-31.html) In this specification, the term "purine concentration" refers to the concentration of adenine, xanthine, guanine, hypopurine, and Refers to the total amount of the four purine bases of xanthine.

[0015] In the beer-flavored fermented alcoholic beverage of the present invention, the original extract concentration (OE concentration) The upper limit of OE concentration (°P) can be set appropriately, for example, to 14. From the viewpoint of providing a satisfying taste, the lower limit of the alcohol content can be set to 2 or more, preferably 7 or more, More preferably, it is 8 or more. In the present invention, the OE concentration may be in the range of 2 to 14. The number of the cyclic alkyl esters is preferably 7 to 14, and more preferably 8 to 14. The "beer extract concentration" affects the body and flavor of beer and is an indicator of beer concentration. This can be measured using a commercially available device (e.g., Alcolyzer (manufactured by Anton Paar)). In addition, beer made from malt and / or ungerminated barley as at least a part of the ingredients can be produced. In taste fermented alcoholic beverages, the "original extract concentration" is called the "original wort extract concentration." It can be replaced.

[0016] In the beer-flavored fermented alcoholic beverage of the present invention, the original extract concentration (O The ratio of citric acid concentration (mg / L) in the beverage to the E concentration (°P) (citric acid concentration / °C) E concentration) is within a specific range. In the present invention, the lower limit of the citric acid ratio is From the viewpoint of providing richness of flavor, it can be set to 8, and preferably 9. As the citric acid concentration in soy-fermented alcoholic beverages increases, the sourness of the beverages increases. From the viewpoint of the taste balance of a cool-tasting fermented alcoholic beverage, the upper limit of the citric acid ratio is 30%. The citric acid ratio can be set to 25, preferably 20. The range is 8 to 30, preferably 8 to 25, more preferably 8 to 20, and particularly Preferably, it is 9 to 20.

[0017] The citric acid concentration of the beer-flavored fermented alcoholic beverage of the present invention is such that the citric acid ratio falls within a specific range. There is no particular limitation as long as it is within this range, but for example, it can be 40 to 300 mg / L, and The concentration is preferably 50 to 270 mg / L, and more preferably 80 to 200 mg / L.

[0018] In the present invention, the citric acid concentration can be measured by capillary electrophoresis. When citric acid is added in the form of a salt, the concentration is determined based on the free acid. do.

[0019] The extract component of the beer-flavored fermented alcoholic beverage of the present invention is not particularly limited, but may be, for example, The angle can be set to 0.3 to 5.0 degrees, preferably 0.5 to 3.0 degrees, and more preferably In the present invention, the "extract" is a brewing method using a commercially available device (e.g., Measurement can be performed using a Fluorolyzer (manufactured by Anton Paar).

[0020] The beer-flavored fermented alcoholic beverage of the present invention has a reduced purine concentration. The "depth of flavor" here refers to the breadth of flavor. This refers to the flavor sensations recognized by their richness, complexity, body, etc.

[0021] In the case of beer-flavored fermented alcoholic beverages, the addition of alcohol such as brewer's alcohol This can give depth of flavor, and in the present invention, in order to achieve a deeper flavor, In some cases, alcohol can be added. In this case, the amount of alcohol to be added is , the total alcohol content of the final beverage can be capped at 80%. As will be shown in the examples below, the present invention can produce purines without relying on the addition of alcohol. To impart depth of flavor to a beer-flavored fermented alcoholic beverage with reduced concentration Therefore, the beer-taste fermented alcoholic beverage of the present invention can be produced by using alcohol as a raw material. In the production method of the present invention, the raw material may contain alcohol. The method may not include a step of blending

[0022] The beer-flavored fermented alcoholic beverage of the present invention has a purine concentration within a predetermined range. and the citric acid ratio in the beverage is adjusted to within a specified range, There is no restriction on the order in which the ingredients are added, and the beer can be produced, for example, as follows: malt, hops The wort is prepared from brewing ingredients such as malt, auxiliary ingredients, and brewing water, and fermentation is carried out by adding fermentation yeast. The resulting fermented liquid is stored at low temperature, and then the yeast is removed by a filtration process. A beer-flavored fermented alcoholic beverage can be produced. The amount of the hydroxybenzoates can be reduced by known methods as described below. The beer-flavored fermented alcoholic beverage has a reduced purine concentration and a specific citric acid ratio. Citric acid is added to the sample so that the concentration reaches a predetermined value, thereby obtaining the beer-flavored fermented alcoholic beverage of the present invention. The addition of citric acid to beer-flavored fermented alcoholic beverages is This can be achieved by adding to the diet, thus reducing the purine concentration and A beer-flavored fermented alcoholic beverage containing an acid can be produced.

[0023] The purine content of beer-flavored fermented alcoholic beverages can be reduced by known methods. For example, the pre-fermentation liquid or the fermentation liquid may be contacted with an adsorbent such as activated carbon or zeolite. and a method for reducing the purine content in a beverage (see Japanese Patent Application Laid-Open No. 2003-169658, Japanese Patent Application Laid-Open No. 2003-169658). JP 004-290071 A, JP 2004-290072 A, JP 2015-11 A 2090, etc.), and raw materials other than malt that contain less purine (for example, soybean malt) A method for reducing the purine content in beverages using gluten, corn grits, etc. (Patent Publication No. 201 (See JP-A-2014-117204, JP-A-2014-117205, etc.) The phosphorus concentration can be set to a predetermined value.

[0024] In the above-mentioned production procedure, the wort can be prepared by a conventional method. The mixture of malt and brewing water is mashed and filtered to obtain wort, to which hops are added, and then boiled. The wort can be prepared by boiling and cooling the boiled wort. It can also be produced by adding commercially available enzyme preparations during the saccharification process. For example, Protease preparations for digestion of carbohydrates, α-amylase preparations, glucoamylase preparations agents, pullulanase preparations, etc., for cellulolysis, β-glucanase preparations, cellulolytic enzymes Each of the preparations can be used individually, or a mixed preparation of these can also be used.

[0025] In the production of the beer-flavored fermented alcoholic beverage of the present invention, in addition to malt, ungerminated barley ( For example, ungerminated barley (including extracts), ungerminated wheat (including extracts) )); rice, corn, koryang, potatoes, starch, sugars (e.g., liquid sugar), fruits (e.g. fruit juice, fruit juice concentrate), coriander or its seeds, spices or their ingredients (e.g. pepper, cinnamon, pepper), herbs (e.g., chamomile, sage, basil) ), vegetables (e.g., sweet potato, pumpkin), buckwheat or sesame, carbohydrate-containing substances (e.g., honey sugar, brown sugar), salt, miso, flowers, tea, coffee, cocoa (tea, coffee and cocoa are (including prepared products), secondary ingredients of seafood (e.g., oysters, kelp, wakame seaweed, bonito flakes), etc.; tongue Nitrogen sources such as protein hydrolysates and yeast extract; fragrances, colours, foaming and foam retention improvers, water quality conditioners, Other additives, such as fermentation aids, can be used as brewing ingredients. Tasty fermented alcoholic beverages are made using at least malt and hops as ingredients other than brewing water. In some cases, sugars, rice, corn, starch, etc. may also be used as ingredients. Among beer-flavored fermented alcoholic beverages, All Malt Beer It goes without saying that beer can be made from malt, hops, and water.

[0026] The beer-flavored fermented alcoholic beverage of the present invention can also be prepared by adjusting the malt ratio and the amount of citric acid contained. By using raw materials such as fruits with a large amount of citric acid, the citric acid concentration in the beverage can be adjusted, The citric acid ratio can be adjusted to a predetermined range by the above procedure. As described above, the method for reducing the purine concentration in the beverage to within a predetermined range is carried out while maintaining the normal beer temperature. It can be produced according to the method for producing an Ist-fermented alcoholic beverage.

[0027] The beer-taste fermented alcoholic beverage of the present invention further comprises at least wheat malt. That is, according to the present invention, the malt extract can be produced by fermenting the wort obtained by the malt extract. The method comprises a step of fermenting wort containing at least wheat malt, and The phosphorus concentration is 3.0 mg / 100 mL or less, and the original Citric acid concentration (mg / L) in the produced beverage versus extract concentration (OE concentration) (°P) A beer-flavored fermented alcoholic beverage with a ratio of citric acid concentration to OE concentration of 8 to 30. A method for producing the material is provided.

[0028] In the production method of the present invention, at least wheat malt is used as the malt raw material. It can be produced according to a typical production procedure for a beer-flavored fermented alcoholic beverage. That is, brewing ingredients such as malt (partly or entirely wheat malt), hops, auxiliary ingredients, and brewing water. Fermentation yeast is added to the wort prepared from the raw materials and fermentation is carried out. The resulting fermented liquid is After storing at low temperature, the yeast is removed through a filtration process to create a beer-taste fermented alcohol. Cold drinks can be produced.

[0029] In the above production procedure, the wort can be prepared in the usual manner as described above. In addition, usable brewing raw materials other than malt can also be the same as those mentioned above.

[0030] In the production method of the present invention, the carbon source and nitrogen source to be blended as raw materials are malt only. In this case, all-malt beer can be produced. In the method, the carbon source and nitrogen source to be blended as raw materials are, in addition to malt, the above-mentioned secondary The malt content can be less than 50%, 50% or more, 60% or more, or 70% or more. It can be 0% or more, 80% or more, 90% or more, less than two-thirds, or more than two-thirds. Cut.

[0031] In the manufacturing method of the present invention, the malt blended as a raw material contains at least wheat malt. Therefore, even if only wheat malt is used as the raw malt, malt other than wheat malt (e.g., The proportion of wheat malt in the raw material malt may be, for example, 40%. or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more or 100% It can be said that:

[0032] According to another aspect of the present invention, there is provided a method for treating a purine-containing body comprising administering to a patient a purine-containing body composition comprising citric acid as an active ingredient. The present invention provides a flavor improver for a beer-flavored fermented alcoholic beverage and a method for improving the flavor of the beverage. In this specification, "improving the flavor of a beer-flavored fermented alcoholic beverage" refers to A beer-flavored fermented alcoholic beverage with reduced carboxyl concentration has a rich flavor. The flavor improving agent and flavor improving method of the present invention are intended to mean the beer taste improving agent and flavor improving method of the present invention. The method for producing the fermented alcoholic beverage and the method for producing the same are described below. can. [Example]

[0033] The present invention will be described in more detail based on the following examples, but the present invention is not limited to these examples. It is not something that can be done.

[0034] Measurement of purine concentration In the following examples, the purine concentration was measured as follows: Beer analysis method (Beer Brewers Association, 8.30 Purines; Beer by HPLC-UV method) The sample was decomposed with 70% perchloric acid, and free purine was measured. The amount of purine compounds was measured using a liquid chromatography mass spectrometer.

[0035] Measurement of citric acid concentration In the following examples, the citric acid concentration was measured according to the BCOJ Beer Analysis Method (Beer Brewers Association, 8. 24.2 Capillary electrophoresis). 00 (Agilent) was used, and the measurement was carried out in accordance with the method described in the BCOJ Beer Analysis Method. Ta.

[0036] Measurement of original extract concentration In the following examples, the original extract concentration was measured using the BCOJ beer analysis method (Beer Brewing Association of Japan). In this case, measurements were made in accordance with 8.3.6, 8.4.3 and 8.5). This was carried out using a ion exchange membrane (manufactured by Anton Paar).

[0037] Extract measurement In the following examples, the extractive components were analyzed according to the BCOJ Beer Analysis Method (Beer Brewers Association, 8.4. 3) Measurement was carried out using an Alcolyzer (manufactured by Anton Paar). .

[0038] Example 1: Effect of citric acid ratio on flavor depth (1) Preparation of sample beverages Citric acid ratio in beer-flavored fermented alcoholic beverages with reduced purine concentration To examine the effects, multiple control products or mixtures with similar purine concentrations were used to compare different Sample beverages with different citric acid ratios were prepared and evaluated for flavor depth. The subjects were tested on commercially available beer-flavored fermented alcoholic beverages with reduced purine concentrations (control products A and B). , C, D, E, F) and use them alone or in combination to prepare foods with low purine concentrations. A beer-flavored fermented alcoholic beverage with reduced purine was prepared. The concentrations and OE concentrations were as follows: Control product A: Purine concentration 0.4 mg / 100 mL, OE concentration 7.06°P Control product B: Purine concentration 0.5 mg / 100 mL, OE concentration 7.21°P Control product C: Purine concentration 2.6 mg / 100 mL, OE concentration 7.93°P Mixture X (a mixture of control products D and E and water): Purine concentration 3.0 mg / 100 mL, O E concentration 9.44°P Mixture Y (mixture of control products A and F): Purine concentration 0.5 mg / 100 mL, OE concentration degree 8.57°P

[0039] Citric acid was added to each of the drinks obtained, taking into account the citric acid content originally contained in the drinks. Citric acid was added to obtain the ratio shown in Table 1. B-4, C-1 to C-4, X-1 to X-4, and Y-1 to Y-4) were prepared. The extract content, which is an index of flavor intensity, was measured for each of the sample beverages obtained.

[0040] (2) Analysis of the citric acid ratio in the sample beverage The citric acid ratio in the sample beverage was calculated using the following formula.

number

[0041] (3) Sensory evaluation The beverages obtained in (1) above were subjected to sensory evaluation. Specifically, regarding the "depth of flavor," The taste was evaluated on a nine-point scale, from "perceivable" (9 points) to "not perceivable" (1 point). "Fatness" refers to the flavor sensation recognized through the breadth of flavor, complexity, body, etc. The evaluation was carried out by five trained panelists according to the following procedure. First, the control product was scored. The sensory evaluation was conducted with a fixed score of 5 points, and the flavor sensation and score were shared among the panelists. Then, sensory evaluation was carried out on the sample beverage to which citric acid was added to adjust the citric acid ratio to 12.0. The evaluation was carried out, and the average value ± standard deviation of the scores of the five panelists was calculated. The average value was confirmed by all panelists. These procedures confirmed the flavor sensation of the control and the sample beverage with a citric acid ratio of 12.0. The panelists shared a common understanding of the scores, and the citric acid ratios were 8.0, 20.0, and Sensory evaluation was also conducted on 30.0 other sample beverages, and these beverages were also evaluated by the panel. The average value ± standard deviation of the scores of the five panelists was calculated. The sensory evaluation procedure was repeated for Control A, Control B, Control C, Mixture X, and The mixed solution Y was applied to each sample and subjected to sensory evaluation.

[0042] (4) Evaluation results The results of the sensory evaluation are shown in Table 1. The numbers in parentheses in the comments section indicate the number of people who made the comments. Shows. [Table 1]

[0043] From the results in Table 1, it can be seen that the beer-flavored fermented alcohol with a purine concentration of 3.0 mg / 100 mL or less Even in alcoholic beverages, regardless of the extract content, the citric acid ratio should be adjusted to 8-30. It was confirmed that this method can achieve a rich flavor.

[0044] Example 2: Preparation of beer-flavored fermented alcoholic beverage and effect of citric acid ratio on flavor depth Analysis of potential impacts (1) Production of beer-flavored fermented alcoholic beverages A beer-flavored fermented alcoholic beverage was produced at the pilot plant. In the production of soy-fermented alcoholic beverages, wheat malt was used as the main raw material. By adjusting the temperature and time and filtering, pre-boiled wort with different compositions was obtained.

[0045] (A) Saccharification conditions for sample number 1 Add 35 parts by mass of wheat malt and an enzyme preparation to 100 parts by mass of 50°C water and mix for 40 minutes. After that, the temperature was increased to 68°C and held for 15 minutes. After that, the temperature was increased to 78°C and held for 5 minutes. The wort before boiling was obtained by filtration. Hops were added to the obtained wort before boiling, and the procedure (c) was then repeated. I followed the instructions.

[0046] (a) Saccharification conditions for sample number 2 Add 21 parts by mass of wheat malt and an enzyme preparation to 100 parts by mass of 50°C water and mix for 25 minutes. After that, the temperature was raised to 65°C and held for 50 minutes, then raised to 78°C and held for 5 minutes. The wort before boiling was filtered to obtain the wort before boiling. Hops and 9 parts by mass of sugar were added to the obtained wort before boiling. From then on, I followed the procedure in (c).

[0047] (c) Boiling and fermentation process After the above pre-boiling wort preparation process (a) or (b), boil it at 100°C for 90 minutes. The wort was allowed to stand, the trub was separated, and then cooled to obtain a pre-fermentation liquid. Bottom-fermenting yeast was added to the pre-liquor, and main fermentation and post-fermentation were carried out according to the usual method. After fermentation, the fermented liquid is stored at a lower temperature and then filtered to produce a clear beer. Ist-fermented alcoholic beverages (sample numbers 1 and 2) were obtained.

[0048] (2) Analysis and sensory evaluation of beer-flavored fermented alcoholic beverages The beer-flavored fermented alcoholic beverage obtained by the production process is processed in accordance with the above-mentioned Measure the phosphorus concentration and extract content, as well as the citric acid concentration and original extract concentration. The concentration was measured and the citric acid ratio was calculated. The results are shown in Table 2.

[0049] [Table 2]

[0050] All samples had a purine concentration of 3.0 mg / 100 mL or less and were queried. It was confirmed that the phosphoric acid ratio was in the range of 8 to 30.

[0051] The sample drinks, sample numbers 1 and 2, were subjected to a sensory evaluation by five trained panelists. The evaluation item was the "depth of flavor" described in Example 1 (3). As a result, it was confirmed that both beverages had a rich taste. Even if the alcohol content of a beer-flavored fermented alcoholic beverage is less than 3.0 mg / 100 mL, It was confirmed that a rich flavor could be achieved by adjusting the phosphate ratio to 8-30.

Claims

1. A beer-flavored fermented alcoholic beverage containing 50% or more malt, The purine concentration in the beverage is 3.0 mg / 100 mL or less, The citric acid concentration in the beverage is 40 to 300 mg / L; the original extract concentration (OE concentration) (°P) in the beverage is 2 to 14°P; The ratio of the citric acid concentration (mg / L) in the beverage to the OE concentration (°P) in the beverage (citric acid concentration (mg / L) / OE concentration (°P)) is 8 to 30; and The extract content of the beverage is 0.3 to 5.0%. A fermented alcoholic beverage with a beer taste.

2. The beer-flavored fermented alcoholic beverage according to claim 1, having a purine concentration of 2.6 mg / 100 mL or less.

3. 3. The beer-flavored fermented alcoholic beverage according to claim 1, wherein the purine concentration is less than 0.5 mg / 100 mL.

4. The beer-taste fermented alcoholic beverage according to any one of claims 1 to 3, wherein at least wheat malt is used as the malt.

5. A beer-flavored fermented alcoholic beverage described in any one of claims 1 to 4, which uses sugars as part of its ingredients.

6. A beer-flavored fermented alcoholic beverage described in any one of claims 1 to 5, in which the malt usage ratio is less than 90%.

7. A method for producing a beer-flavored fermented alcoholic beverage having a malt usage ratio of 50% or more, comprising: It includes a step of fermenting the wort, The purine concentration in the produced beverage is 3.0 mg / 100 mL or less, The citric acid concentration in the produced beverage is 40 to 300 mg / L; the original extract concentration (OE concentration) (°P) in the produced beverage is 2 to 14°P; The ratio of the citric acid concentration (mg / L) in the produced beverage to the OE concentration (°P) in the produced beverage (citric acid concentration (mg / L) / OE concentration (°P)) is 8 to 30; and The extract content of the produced beverage is 0.3 to 5.0%. A method for producing a beer-flavored fermented alcoholic beverage.

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