Beer-flavored beverages

Abstract

To provide a method for reducing sharp bitterness of a beer taste beverage without impairing a flavor balance of the beer taste beverage, and a beer taste beverage with reduced sharp bitterness, and provide a bitterness reducer for a beer taste beverage which reduces sharp bitterness of the beer taste beverage without impairing a flavor balance of the beer taste beverage.SOLUTION: A beer taste beverage has a content of iso α acid of 10-30 ppm, and a content of protein with a molecular weight of 35-50 kDa of 20 ppm or more, where a ratio of the content of protein with a molecular weight of 35-50 kDa to the content of iso α acid is 1.0 or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beer-taste beverage, a method for reducing the bitterness of a beer-taste beverage, and an agent for reducing the bitterness of a beer-taste beverage. [Background technology]

[0002] With the recent diversification of consumer preferences, there is a demand for the development of beer-flavored beverages with a variety of flavor characteristics.

[0003] Hops or hop extracts are sometimes added to beer-flavored beverages to impart a moderate bitterness and aroma, but iso-α acids, which are bittering components contained in hops, are known to have a bitter taste (after-bitterness) that tends to linger in the mouth, which can pose a problem in product design. To address this issue, attempts have been made to mask the after-bitterness of iso-α acids by adding neotame as a masking agent (Patent Document 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2012-244971 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the neotame used in Patent Document 1 has a strong sweetness in itself, which can affect the taste and aroma of beverages, limiting product design. Furthermore, increasing specific flavor components to suppress the sharp bitterness can change the quality of the designed flavor, resulting in an imbalance of flavor.

[0006] The present invention relates to a method for reducing the sharp bitterness of a beer-taste beverage without disrupting the flavor balance, and to providing a beer-taste beverage with a reduced sharp bitterness. It also relates to providing a bitterness reducer for a beer-taste beverage that reduces the sharp bitterness without disrupting the flavor balance of the beer-taste beverage. Here, "sharp bitterness" refers to a bitterness with a narrow peak width that is felt immediately after drinking. [Means for solving the problem]

[0007] The present invention relates to the following [1] to [7]. [1] A beer-flavored beverage having an iso-α acid content of 10 to 30 ppm, a protein content of 35 to 50 kDa molecular weight of 20 ppm or more, and a ratio of the iso-α acid content to the protein content of 35 to 50 kDa molecular weight of 1.0 or more. [2] A method for reducing the bitterness of a beer-flavored beverage containing 10 to 30 ppm of iso-α acids, comprising adjusting the content of proteins with a molecular weight of 35 to 50 kDa in the beer-flavored beverage to 20 ppm or more and the ratio of the content of proteins with a molecular weight of 35 to 50 kDa to the content of iso-α acids to 1.0 or more. [3] A beer-flavored beverage having an iso-α acid content of 30 to 50 ppm, a protein content of 35 to 50 kDa molecular weight of 20 ppm or more, and a ratio of the iso-α acid content to the protein content of 35 to 50 kDa molecular weight of 0.5 or more. [4] A method for reducing the bitterness of a beer-flavored beverage containing 30 to 50 ppm of iso-α acids, comprising adjusting the content of proteins with a molecular weight of 35 to 50 kDa in the beer-flavored beverage to 20 ppm or more and the ratio of the content of proteins with a molecular weight of 35 to 50 kDa to the content of iso-α acids to 0.5 or more. [5] A beer-flavored beverage having an iso-α acid content of 50 to 150 ppm, a protein content of 35 to 50 kDa molecular weight of 30 ppm or more, and a ratio of the protein content of 35 to 50 kDa molecular weight to the iso-α acid content of 0.4 or more. [6] A method for reducing the bitterness of a beer-flavored beverage having an iso-α acid content of 50 to 150 ppm, comprising adjusting the content of proteins with a molecular weight of 35 to 50 kDa in the beer-flavored beverage to 30 ppm or more and adjusting the ratio of the content of proteins with a molecular weight of 35 to 50 kDa to the content of iso-α acids to 0.4 or more. [7] A bitterness-reducing agent for beer-flavored beverages, containing a protein with a molecular weight of 35 to 50 kDa. [Effects of the Invention]

[0008] The present invention provides a method for reducing the sharp bitterness of a beer-taste beverage without disrupting the flavor balance, a beer-taste beverage with a reduced sharp bitterness, and a bitterness reducer for a beer-taste beverage that reduces the sharp bitterness without disrupting the flavor balance of the beer-taste beverage. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present inventors have investigated the above-mentioned problems and have surprisingly found that a protein with a molecular weight of 35 to 50 kDa has the effect of reducing the bitterness of beer-flavored beverages containing a specific amount of iso-α acids. Although the mechanism behind this is unknown, because the protein with a molecular weight of 35 to 50 kDa itself has no flavor, it is possible to reduce the bitterness without disrupting the flavor balance of the beer-flavored beverage.

[0010] The beer-taste beverage of the present invention contains iso-α acids and a protein with a molecular weight of 35 to 50 kDa.

[0011] The iso-α acid content in the beer-taste beverage of the present invention can be 10 to 150 ppm. In this specification, the iso-α acid content is measured by high-performance liquid chromatograph (HPLC) with a UV detector, with reference to the content described in J. Am. Soc. Brew. Chem., 43:136 (1985).

[0012] The content of proteins with a molecular weight of 35 to 50 kDa and the ratio of the content of proteins with a molecular weight of 35 to 50 kDa to the content of iso-α acids in the beer-taste beverage of the present invention (proteins with a molecular weight of 35 to 50 kDa / iso-α acids) will vary depending on the content of iso-α acids.

[0013] When the iso-α acid content is 10 to 30 ppm, the content of the protein having a molecular weight of 35 to 50 kDa is 20 ppm or more, preferably 25 ppm or more, more preferably 35 ppm or more, and even more preferably 45 ppm or more from the viewpoint of alleviating bitterness, and from the viewpoint of flavor balance, it is preferably 300 ppm or less, more preferably 170 ppm or less, and even more preferably 80 ppm or less, or any combination of these ranges may be used. Furthermore, from the viewpoint of alleviating bitterness, the ratio of the content of the protein having a molecular weight of 35 to 50 kDa to the content of the iso-α acid is 1.0 or more, preferably 1.3 or more, more preferably 1.8 or more, and even more preferably 2.3 or more, and from the viewpoint of flavor balance, it is preferably 15.0 or less, more preferably 8.0 or less, and even more preferably 4.0 or less, or any combination of these ranges may be used.

[0014] When the iso-α acid content is 30 to 50 ppm, the content of the protein having a molecular weight of 35 to 50 kDa is 20 ppm or more, preferably 25 ppm or more, more preferably 35 ppm or more from the viewpoint of alleviating bitterness, and from the viewpoint of flavor balance, it is preferably 300 ppm or less, more preferably 170 ppm or less, even more preferably 80 ppm or less, or any combination of these ranges is acceptable. Furthermore, the ratio of the content of the protein having a molecular weight of 35 to 50 kDa to the content of iso-α acid is 0.5 or more, preferably 0.7 or more, more preferably 0.9 or more from the viewpoint of alleviating bitterness, and from the viewpoint of flavor balance, it is preferably 7.5 or less, more preferably 4.2 or less, even more preferably 2.0 or less, or any combination of these ranges is acceptable.

[0015] When the iso-α acid content is 50 to 150 ppm, preferably 50 to 100 ppm, more preferably 60 to 100 ppm, and even more preferably 70 to 90 ppm, the content of the protein having a molecular weight of 35 to 50 kDa is 30 ppm or more, preferably 35 ppm or more, more preferably 45 ppm or more, and even more preferably 65 ppm or more from the viewpoint of alleviating bitterness, and preferably 300 ppm or less, more preferably 170 ppm or less, and even more preferably 120 ppm or less from the viewpoint of flavor balance, or any combination of these ranges may be used. Furthermore, the ratio of the content of the protein having a molecular weight of 35 to 50 kDa to the content of the iso-α acid is 0.4 or more, preferably 0.5 or more, and even more preferably 0.9 or more from the viewpoint of alleviating bitterness, and preferably 3.5 or less, more preferably 2.0 or less, and even more preferably 1.5 or less from the viewpoint of flavor balance, or any combination of these ranges may be used.

[0016] Methods for adjusting the mass ratio of proteins with a molecular weight of 35 to 50 kDa within the above range include adding proteins with a molecular weight of 35 to 50 kDa, using raw materials with a high content of 35 to 50 kDa proteins, and controlling the content of 35 to 50 kDa proteins by fermentation conditions.

[0017] When a protein having a molecular weight of 35 to 50 kDa is added as a bitterness mitigating agent, a preferred embodiment is to add a bitterness mitigating agent containing a barley-derived protein. Examples of such barley include barley, wheat, rye, oats, oats, and oats, with barley being preferred. Either germinated or ungerminated barley may be used, with germinated barley malt being preferred. These may be contained alone or in combination of two or more.

[0018] When controlling the content of 35-50 kDa proteins through fermentation conditions, it is also possible to control this by controlling the fermentation temperature. For example, by lowering the temperature, the loss of 35-50 kDa proteins due to foam separation during fermentation can be reduced, resulting in a higher content of 35-50 kDa proteins in beer.

[0019] In this specification, the quantification of 35 to 50 kDa proteins is carried out by the Lowry method. The specific measurement method is shown below.

[0020] 1. Purification of 35-50 kDa proteins 1) Protein concentration with ammonium sulfate To 10 L of beer, 3,900 g of ammonium sulfate (60% saturated ammonium sulfate) was added, stirred for 3 hours, and then centrifuged at 12,000 g at 4°C for 1 hour to obtain a precipitate. The resulting precipitate was suspended in as little 20 mM phosphate buffer (pH 9.0) as possible, and 20 mM phosphate buffer (pH 9.0) was added until the turbidity disappeared. Ultrafiltration was then performed using an Amicon Ultra-15 (10 kDa cutoff, Merck, UFC901024) at 2,800 g at 4°C to a final volume of approximately 1 ml. Approximately 10 ml of 20 mM phosphate buffer (pH 9.0) was then added, and the mixture was centrifuged again under the same conditions to remove any unnecessary ammonium sulfate. The resulting supernatant was used as the beer protein-enriched fraction for the next step.

[0021] 2) Fractionation of beer protein-enriched fractions using cationic resins An Econo-column is packed with 100 ml of SP Sepharose Fast Flow (GE Healthcare Life Sciences), and equilibrated with 300 ml of water and then 300 ml of 20 mM acetate buffer (pH 4.5). Prepare a beaker and add 20 mM acetate buffer (pH 4.5) to the beer protein enriched fraction obtained in step 1 to bring the total volume to 400 ml. Add 100 ml of SP Sepharose equilibrated with acetate buffer (pH 4.5) to the resulting solution. Batch adsorption is performed for 3 hours, stirring approximately every 10 minutes with a spatula. The contents of the beaker are then loaded onto the column, and the flow-through fraction is collected (FT). Next, load 300 ml of 20 mM acetate buffer (pH 4.5) (A). Load the following: 300 ml of 20 mM acetate buffer (pH 4.5) containing 0.1 M NaCl (B), 300 ml of 20 mM acetate buffer (pH 4.5) containing 0.2 M NaCl (C), 300 ml of 20 mM acetate buffer (pH 4.5) containing 0.3 M NaCl (D), and 300 ml of 20 mM acetate buffer (pH 4.5) containing 0.5 M NaCl (E). The resulting fractions were analyzed by SDS-PAGE, and fractions containing 35-50 kDa proteins were pooled. These fractions containing 35-50 kDa proteins were used in the next step as the beer protein cation exchange resin-bound fraction.

[0022] 3) Concentration of beer protein cation exchange resin-bound fractions using ammonium sulfate Add 430 g of ammonium sulfate to 1 L of the beer protein cation exchange resin-bound fraction in a beaker while stirring. After stirring for 3 hours, transfer the contents of the beaker to a centrifuge tube and centrifuge (12,000 g, 4°C, 3 hours) to obtain a precipitate. The precipitate was suspended in the smallest possible amount of 20 mM acetate buffer (pH 4.5), and 20 mM acetate buffer (pH 4.5) was added until the turbidity disappeared. Ultrafiltration was then performed using an Amicon Ultra-15 (10 kDa cutoff, Merck, UFC901024) at 2,800 g and 4°C to a final volume of approximately 1 ml. Approximately 10 ml of 20 mM acetate buffer (pH 4.5) was then added, and the mixture was centrifuged again under the same conditions to remove any unnecessary ammonium sulfate. The resulting supernatant was used as the beer protein cation exchange resin-bound fraction concentrate for the next step.

[0023] 4) Fractionation of beer protein cation-exchange resin-bound fraction concentrate using an anion exchange resin 100 ml of Q Sepharose Fast Flow (GE Healthcare Life Sciences) was packed into an Econo-column, and 300 ml of water was passed through it, followed by 300 ml of 20 mM phosphate buffer (pH 9.0) to equilibrate it. Prepare a beaker and add 20 mM phosphate buffer (pH 9.0) to the beer protein cation exchange resin-bound fraction concentrate obtained in step 3 to bring the volume to 400 ml. Add 100 ml of Q Sepharose equilibrated with 20 mM phosphate buffer (pH 9.0) to the resulting solution, and allow batch adsorption to occur over 3 hours, stirring with a spatula approximately every 10 minutes. The contents of the beaker are then packed into a column, and the flow-through fraction is collected (FT). Next, load 500 ml of 20 mM phosphate buffer (pH 9.0) (A). Load the following: 300 ml of 20 mM phosphate buffer (pH 9.0) containing 0.1 M NaCl (B), 300 ml of 20 mM phosphate buffer (pH 9.0) containing 0.2 M NaCl (C), 300 ml of 20 mM phosphate buffer (pH 9.0) containing 0.3 M NaCl (D), and 300 ml of 20 mM phosphate buffer (pH 9.0) containing 0.5 M NaCl (E). The resulting fractions FT and A through E were analyzed by SDS-PAGE, and fractions containing 35-50 kDa proteins were collected. These fractions containing 35-50 kDa proteins were used in the next step as the 35-50 kDa protein ion exchange resin-bound fractions. For (A), (B), (C), (D), and (E), immediately after column elution, neutralize by adding 15 ml of 0.5 M disodium phosphate to 500 ml of solution. Step 4) should be performed within one day to minimize changes in the protein due to alkali.

[0024] 5) Concentration of 35-50 kDa protein ion exchange resin-bound fractions using ammonium sulfate Add 430 g of ammonium sulfate to 1 L of the 35-50 kDa protein ion exchange resin-bound fraction in a beaker while stirring. After stirring for 3 hours, transfer the contents of the beaker to a centrifuge tube and centrifuge (12,000 g, 4°C, 3 hours) to obtain a precipitate. The precipitate was suspended in the smallest possible amount of 20 mM acetate buffer (pH 4.5) and further added until the turbidity disappeared. Ultrafiltration was then performed using an Amicon Ultra-15 (10 kDa cutoff, Merck, UFC901024) (centrifugation at 2,800 g, 4°C, to a final volume of approximately 1 ml). Approximately 10 ml of 20 mM acetate buffer (pH 4.5) was then added and centrifuged again under the same conditions to remove any excess ammonium sulfate. The resulting supernatant was used for analysis as the 35-50 kDa protein purified product.

[0025] 2. Protein quantification by the Lowry method Concentration occurs during the preparation of a 35-50 kDa protein purified product. Specifically, the volume of a 35-50 kDa protein purified product obtained from a beer-taste beverage is smaller than the volume of the beer-taste beverage. Therefore, the protein content of a 35-50 kDa protein purified product from a beer-taste beverage of the present invention is calculated by dividing the protein content measured using a 35-50 kDa protein purified product prepared from a beer-taste beverage by the concentration factor (i.e., the ratio obtained by dividing the volume of the beer-taste beverage used in the preparation by the volume of the 35-50 kDa protein purified product obtained in the preparation) obtained from the beer-taste beverage. Protein quantification was performed using the Lowry method using a commercially available kit (DC Protein Assay, Bio-Rad). First, the concentration of the fraction was adjusted to an appropriate range. 50 μL of Solution A was added to 5 μL of the concentration-adjusted sample and stirred, followed by 400 μL of Solution B and stirring. After a 15-minute color reaction at room temperature, 350 μL of the solution was transferred to a 96-well plate and the absorbance at 750 nm was measured. The peptide concentration (mg / mL) was calculated based on the absorbance and a previously prepared calibration curve. The calibration curve was prepared using BSA (bovine serum albumin). The content of the 35-50 kDa protein in the 35-50 kDa protein purified product was calculated based on the calibration curve.

[0026] The method for producing the beer-taste beverage of the present invention is not particularly limited, but an example thereof is a production method including a step of adding a 35-50 kDa protein. More specifically, an embodiment in which a barley-derived protein with a molecular weight of 35-50 kDa is added as a bitterness mitigator is exemplified below. The bitterness mitigator may optionally contain any known additive that can be added to beverages, as long as it does not impair the effects of the present invention. Alternatively, the bitterness mitigator may be increased by changing the production conditions to produce more barley-derived protein with a molecular weight of 35-50 kDa than conventional conditions, such as by using a high-nitrogen malt raw material from North America that has a high content of 35-50 kDa protein, or by increasing the amount of 35-50 kDa protein through fermentation conditions.

[0027] The production method of this embodiment in which a barley-derived protein with a molecular weight of 35 to 50 kDa is added as a bitterness mitigating agent (the production method of this embodiment) is the same as the production method of a general beer-taste beverage, except that it includes the step of adding the 35 to 50 kDa protein. Examples of production methods for beer-taste beverages are given below. Beer-taste beverages can be produced using or not using malt as a raw material, and can be produced as follows.

[0028] Alcohol-containing beer-flavored beverages produced using malt as a raw material are first prepared by adding enzymes such as amylase to a mixture containing malt and other barley, as well as other grains, starch, sugars, bittering agents, or coloring agents, as needed, and water, followed by gelatinization and saccharification, followed by filtration to produce a saccharified liquid. Hops and bittering agents, if necessary, are added to the saccharified liquid, which is then boiled and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, hops may be added to malt extract and warm water, followed by boiling. Hops may be added at any stage, from the start of boiling to the end of boiling. Known conditions may be used for the saccharification, boiling, and solids removal processes. Known conditions may be used for the fermentation and storage processes. The resulting fermented liquid is then filtered, and carbon dioxide gas is added to the filtrate. The saccharified liquid is then filled into containers and sterilized to produce the desired beer-flavored beverage. Grain-derived spirits may also be added as an alcoholic component. Spirits refer to alcoholic beverages obtained by fermenting grains such as barley, rice, buckwheat, and corn using yeast, followed by distillation. Barley is a preferred grain for spirits. In each of the above steps, the 35-50 kDa protein may be added at any stage up to the filling stage.

[0029] Beer-flavored beverages containing alcohol that are produced without using malt as a raw material are prepared by mixing liquid sugar containing a carbon source, a nitrogen source (barley or a non-malt amino acid-containing material), hops, coloring, and other ingredients with warm water to form a liquid sugar solution. This liquid sugar solution is then boiled. When hops are used as an ingredient, the hops may be added to the liquid sugar solution during boiling rather than before the start of boiling. As an alternative to this saccharified solution, hops may be added to an extract made from ingredients other than malt, to which warm water has been added, and the mixture is then boiled. The hops may be added at any stage from the start of boiling to the end of boiling. Known conditions may be used for the fermentation and storage processes. The resulting fermented liquid is filtered, and carbon dioxide gas is added to the filtrate. The resulting beverage is then filled into containers and sterilized to obtain the desired beer-flavored beverage. Grain-derived spirits may also be added as an alcoholic component. Spirits refer to alcoholic beverages obtained by fermenting grains such as barley, rice, buckwheat, or corn with yeast, followed by distillation. The grain used as the raw material for spirits is preferably barley. In each of the above steps, the step of adding the 35 to 50 kDa protein may be carried out at any step up to the filling step.

[0030] Non-fermented, alcoholic beer-taste beverages may or may not use malt, and may be those in which the alcohol content of the final product is adjusted by adding raw material alcohol or the like. The raw material alcohol may be added at any step from the saccharification step to the filling step. Grain-derived spirits may also be added as an alcohol component. Spirits refer to alcoholic beverages obtained by fermenting grains such as barley, rice, buckwheat, and corn using yeast, followed by distillation. Barley is preferred as the grain used as the raw material for spirits. In each of the above steps, the step of adding the 35-50 kDa protein may be performed at any step up to filling.

[0031] Non-alcoholic beer-flavored beverages produced using malt as a raw material are first prepared by adding enzymes such as amylase to a mixture containing malt and other barley, as well as other grains, starch, sugars, bittering agents, or coloring agents, as needed, and water, followed by gelatinization and saccharification, followed by filtration to obtain a saccharified liquid. Hops and bittering agents, as needed, are added to the saccharified liquid, which is then boiled and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, hops may be added to malt extract and warm water, followed by boiling. Hops may be added at any stage from the start of boiling to before the end of boiling. Known conditions may be used for the saccharification, boiling, and solids removal processes. After boiling, the resulting wort is filtered, and carbon dioxide gas is added to the filtrate. The resulting beverage is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage. In each of the above processes, the addition of the 35-50 kDa protein may be performed at any stage before filling.

[0032] When producing a non-alcoholic beer-flavored beverage that does not use malt as a raw material, first, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than barley or malt, hops, a color, etc. are mixed with warm water to form a liquid sugar solution. The liquid sugar solution is then boiled. When hops are used as a raw material, the hops may be mixed with the liquid sugar solution during boiling rather than before the start of boiling. Carbon dioxide gas is added to the boiled liquid sugar solution. The liquid sugar solution is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage. In each of the above steps, the step of adding the 35-50 kDa protein may be performed at any step up to filling.

[0033] In the production method of this embodiment, an aliphatic alcohol may be added from the viewpoint of imparting a boozy taste. The aliphatic alcohol is not particularly limited as long as it is a known alcohol, but an aliphatic alcohol having 4 to 5 carbon atoms is preferred. In the production method of this embodiment, preferred aliphatic alcohols include those having 4 carbon atoms such as 2-methyl-1-propanol and 1-butanol, and those having 5 carbon atoms such as 3-methyl-1-butanol, 1-pentanol, and 2-pentanol. These may be used alone or in combination of two or more. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007% by mass, more preferably 0.0003 to 0.0006% by mass. In this specification, the content of the aliphatic alcohol can be measured using headspace gas chromatography.

[0034] (acidifier) The acidulant used in the production method of this embodiment is preferably one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid. In addition, in the production method of this embodiment, acids other than the above acids, such as succinic acid, tartaric acid, fumaric acid, and glacial acetic acid, can also be used. These acids can be used without limitation as long as they are approved for addition to foods. In the production method of this embodiment, it is preferable to use a combination of lactic acid, which appropriately imparts a mellow sourness, and phosphoric acid, which appropriately imparts a slightly pungent sourness.

[0035] The content of the acidulant in the beer-taste beverage obtained by the production method of this embodiment, calculated as citric acid, is preferably 200 ppm or more, more preferably 550 ppm or more, and even more preferably 700 ppm or more, from the viewpoint of imparting a beer-taste sensation, and is preferably 15,000 ppm or less, more preferably 5,500 ppm or less, and even more preferably 2,000 ppm or less, from the viewpoint of sourness. Therefore, in this embodiment, the content of the acidulant, calculated as citric acid, is preferably in the range of 200 ppm to 15,000 ppm, preferably 550 ppm to 5,500 ppm, and more preferably 700 ppm to 1,500 ppm. In this specification, the citric acid equivalent amount refers to the amount calculated from the acidity of each acidulant based on the acidity of citric acid. For example, the citric acid equivalent amount corresponding to 100 ppm of lactic acid is 120 ppm, the citric acid equivalent amount corresponding to 100 ppm of phosphoric acid is 200 ppm, and the citric acid equivalent amount corresponding to 100 ppm of malic acid is 125 ppm.

[0036] The content of acidulants in beer-flavored beverages refers to the amount calculated by analysis using high-performance liquid chromatography (HPLC) or other methods.

[0037] (hop) In the production method of this embodiment, hops can be used as part of the raw materials. Hops are preferably used as part of the raw materials because the resulting flavor tends to be similar to that of beer. When using hops, typical pelleted hops, powdered hops, and hop extracts used in the production of beer and the like can be appropriately selected and used depending on the desired flavor. Hop processed products such as isomerized hops and reduced hops may also be used. Hops used in the production method of this embodiment include these. The amount of hops added is not particularly limited, but is typically about 0.0001 to 1% by mass of the total amount of the beverage.

[0038] (Other ingredients) In the production method of this embodiment, other ingredients may be used as needed, for example, sweeteners (including high-intensity sweeteners), bittering agents, flavorings, yeast extracts, coloring agents such as caramel color, plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant protein and peptide-containing substances such as corn and soybean, animal protein such as whey, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid, as long as they do not interfere with the effects of this embodiment.

[0039] The pH of the beer-taste beverage obtained by the production method of this embodiment is preferably 3.0 to 5.0, more preferably 3.0 to 4.5, and even more preferably 3.0 to 4.0, from the perspective of improving the flavor of the beverage.

[0040] (packaged beverages) The beer-taste beverage obtained by the production method of this embodiment can be packaged in containers. The type of container is not particularly limited, and the beverage can be filled into a sealed container such as a bottle, can, barrel, or plastic bottle to produce a packaged beverage. [Example]

[0041] The present invention will be specifically described below by showing examples, but the present invention is not limited to the following examples.

[0042] Preparation Example 1: Preparation of 35-50 kDa proteins The 35-50 kDa protein was prepared as described above in the section "Purification of 35-50 kDa protein."

[0043] Preparation Example 2: Preparation of amino acid mixture Various amino acid reagents were mixed to prepare an amino acid mixture so that the amino acid ratio was the same as that of the amino acid sequence of Protein Z shown in Fig. 4 in Eur Food Res Technol (2010) 230:665-673.

[0044] Preparation of beer-flavored beverages Reference Examples 1 to 3, Examples 1 to 26, Comparative Example 7 30 kg of malt was crushed to an appropriate particle size and placed in a mashing tank. 120 L of warm water was added to produce a mash at approximately 50°C. A portion of the mash was heated to 100°C and boiled, while the remainder was subjected to saccharification. After saccharification, the mash was heated to 78°C and transferred to a wort filtration tank. Filtration was performed to obtain a filtrate. Brewer's yeast was added to the filtrate, and fermentation was carried out at approximately 15°C for approximately 15 days to obtain a stored beer. The stored beer was then filtered to remove the yeast without heat treatment, producing a beer-taste beverage for evaluation. The resulting beer-taste beverage was analyzed according to the above-mentioned measurement method, and the content of 35-50 kDa proteins was found to be 12 ppm. Iso-α-acids (ISOHOP (John I. HAAS)) and the 35-50 kDa protein of Preparation Example 1 were added to this beer-flavored beverage to the concentrations shown in Tables 1, 3, and 5, to obtain the beer-flavored beverages of Reference Examples 1-3, Examples 1-26, and Comparative Example 7.

[0045] Comparative Examples 1 to 6, 8 to 10 Beer-taste beverages were obtained in the same manner as in Examples 1 to 26, except that the 35-50 kDa protein of Preparation Example 1 was replaced with the amino acid mixture of Preparation Example 2, added to give the concentrations shown in Tables 2, 4, and 6.

[0046] Flavor evaluation The flavors of Examples 1 to 26 and Comparative Examples 1 to 10 were evaluated by a sensory test. Five well-trained sensory evaluators evaluated the “intensity of sharp bitterness” and “overall flavor balance” on a 5-point scale.

[0047] Regarding the sharp bitterness suppression effect, "very noticeable" was assigned 5 points, "slightly noticeable" was assigned 4 points, "slightly noticeable" was assigned 3 points, "slightly noticeable" was assigned 2 points, and "not noticeable" was assigned 1 point. An average score was calculated, and evaluation was performed according to the following criteria based on the average score. Regarding the overall flavor balance, "very good" was assigned 5 points, "good" was assigned 4 points, "slightly good" was assigned 3 points, "slightly bad" was assigned 2 points, and "bad" was assigned 1 point. An average score was calculated, and evaluation was performed according to the following criteria based on the average score. The results are shown in Tables 1 to 6. Note that for all sensory evaluations, Reference Example 1 was assigned 1 point for Tables 1 and 2, Reference Example 2 was assigned 1 point for Tables 3 and 4, and Reference Example 3 was assigned 1 point for Tables 5 and 6.

[0048] <Evaluation criteria> ×: Average value 1.0 or more and less than 2.0 △: Average value 2.0 or more to less than 3.0 ○: Average value 3.0 or more and less than 4.0 ◎: Average value 4.0 or more to 5.0 or less

[0049] [Table 1]

[0050] [Table 2]

[0051] [Table 3]

[0052] [Table 4]

[0053] [Table 5]

[0054] [Table 6]

[0055] As can be seen from Tables 1 to 6, the beer-taste beverages of Examples 1 to 18, which contained 20 to 40 ppm iso-α acids and 20 to 200 ppm 35 to 50 kDa proteins, and the beer-taste beverages of Examples 19 to 26, which contained 80 ppm iso-α acids and 30 to 200 ppm 35 to 50 kDa proteins, had reduced sharp bitterness and excellent flavor balance.On the other hand, in Comparative Examples 1 to 6 and 8 to 10, which contained the addition of an amino acid mixture, bitterness was reduced, but the flavor balance was poor. [Industrial Applicability]

[0056] According to the present invention, a beer-taste beverage with a reduced sharp bitterness can be provided.

Claims

1. A beer-flavored beverage having an iso-α acid content of 10 to 30 ppm, a protein content of 35,000 to 50,000 molecular weight of 20 ppm or more, a ratio of the protein content of 35,000 to 50,000 molecular weight to the iso-α acid content of 2.3 to 15, and the protein of molecular weight 35,000 to 50,000 is a protein derived from a beer-flavored beverage containing barley as an ingredient.

2. A method for reducing the bitterness of a beer-taste beverage having an iso-α acid content of 10 to 30 ppm, the method comprising a step of adjusting the content of proteins having a molecular weight of 35,000 to 50,000 in the beer-taste beverage so that the content is 20 ppm or more and the ratio of the content of proteins having a molecular weight of 35,000 to 50,000 to the content of iso-α acids is 1.0 or more, the protein having a molecular weight of 35,000 to 50,000 being a protein derived from a beer-taste beverage containing barley as an ingredient.

3. A beer-flavored beverage having an iso-α acid content of 30 to 50 ppm, a protein content of 35,000 to 50,000 molecular weight of 20 ppm or more, a ratio of the protein content of 35,000 to 50,000 molecular weight to the iso-α acid content of 0.9 to 7.5, and the protein of molecular weight 35,000 to 50,000 being a protein derived from a beer-flavored beverage containing barley as an ingredient.

4. A method for reducing the bitterness of a beer-taste beverage having an iso-α acid content of 30 to 50 ppm, the method comprising a step of adjusting the content of proteins having a molecular weight of 35,000 to 50,000 in the beer-taste beverage so that the content is 20 ppm or more and the ratio of the content of proteins having a molecular weight of 35,000 to 50,000 to the content of iso-α acids is 0.5 or more, the protein having a molecular weight of 35,000 to 50,000 being a protein derived from a beer-taste beverage containing barley as an ingredient.

5. A beer-flavored beverage having an iso-α acid content of 50 to 150 ppm, a protein content of 35,000 to 50,000 molecular weight of 30 ppm or more, a ratio of the protein content of 35,000 to 50,000 molecular weight to the iso-α acid content of 0.9 to 3.5, and the protein of molecular weight 35,000 to 50,000 being a protein derived from a beer-flavored beverage containing barley as an ingredient.

6. A method for reducing the bitterness of a beer-taste beverage having an iso-α acid content of 50 to 150 ppm, the method comprising a step of adjusting the content of proteins having a molecular weight of 35,000 to 50,000 in the beer-taste beverage so that the content is 30 ppm or more and the ratio of the content of proteins having a molecular weight of 35,000 to 50,000 to the content of iso-α acids is 0.4 or more, the protein having a molecular weight of 35,000 to 50,000 being a protein derived from a beer-taste beverage containing barley as an ingredient.

7. The bitterness mitigating agent for beer-flavored beverages contains iso-α acid, which is a protein having a molecular weight of 35,000 to 50,000, the protein being derived from a beer-flavored beverage containing barley as a raw material.

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