Beer-flavored fermented alcoholic beverage with a satisfying taste and its manufacturing method

Abstract

To provide a novel beer taste fermented alcoholic beverage that achieves both filling and sharpness.SOLUTION: The present invention provides a beer taste fermented alcoholic beverage using malt and / or ungerminated wheats as at least a part of a raw material. A ratio (percentage) of peptide mass of molecular weights 2600-4600 Da (gel filtration method for HPLC analysis) in the beverage relative to a total peptide mass of the beverage divided by the gel filtration method for HPLC analysis is 11-17%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beer-flavored fermented alcoholic beverage having a satisfying drinking sensation and a method for producing the same. Regarding the law. [Background technology]

[0002] In response to the recent diversification of consumer tastes and growing health consciousness, a wide variety of beers are being offered. The flavor of fermented alcoholic beverages is being developed. Since this is an important element that characterizes fermented alcoholic beverages, beer-flavored fermentation Various techniques have been developed to improve the flavor of alcoholic beverages. For example, increasing the amount of malt used By reducing the amount and final fermentation degree, a rich and full-bodied beer flavor is created. It is possible to produce fermented alcoholic beverages, while reducing the amount of malt used and increasing the final degree of fermentation. This allows us to produce a refreshing beer-flavored fermented alcoholic beverage. do.

[0003] However, when the flavor depth of a beer-flavored fermented alcoholic beverage is increased, the strength of the aftertaste also increases. The aftertaste lingers after drinking, making it the most popular beer-flavored fermented alcoholic beverage. The sharpness that is so important is lost. By reducing the amount of branching, we have created a beer that has a rich, full-bodied flavor, while still maintaining a clean taste. A fermented alcoholic beverage with a sweet taste has been developed (Patent Document 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2018-102288 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention relates to a novel beer-flavored fermented alcoholic beverage that is both satisfying to drink and crisp. The object of the present invention is to provide a method for producing the above-mentioned compound. [Means for solving the problem]

[0006] The present inventors have now discovered that a beer-flavored fermented alcoholic beverage with a 2600 to 4600 D By adjusting the content ratio of peptide a, it is possible to reduce the aftertaste while enhancing the depth of flavor. The present invention is based on this finding.

[0007] According to the present invention, the following inventions are provided. [1] Beer-flavored beverages made at least in part from malt and / or ungerminated barley. A fermented alcoholic beverage, wherein the total peptides of said beverage are fractionated by gel filtration for HPLC analysis. The molecular weight of the drink in relation to the tide mass was 2600-4600 Da (gel filtration for HPLC analysis). The mass ratio (percentage) of peptides (method) is 11-17%. Cold drinks. [2] The beer-flavored beverage described in [1] above, in which the carbohydrate concentration is less than 0.5 g / 100 mL. Fermented alcoholic beverage. [3] A beer taste drink according to [1] or [2] above, in which the malt content is 50% or more. Fermented alcoholic beverage. [4] Beer-flavored beverages made at least in part from malt and / or ungerminated barley. A method for producing a fermented alcoholic beverage, comprising fractionating the beverage by gel filtration for HPLC analysis. The molecular weight of the beverage relative to the total peptide mass of the ingredients was 2600-4600 Da (HPLC analysis). This involves adjusting the mass ratio (percentage) of peptides in the gel filtration method to 11-17%. How to become one. [5] Malt and / or unfermented malt used in the production process of beer-flavored fermented alcoholic beverages A component contained in a beer-flavored fermented alcoholic beverage that uses barley sprouts as at least a part of its ingredients. A step of adding a peptide with a molecular weight of 2600 to 4600 Da (gel filtration method for HPLC analysis) The method for producing a fluororesin according to the above [4], [6] Beer flavor developed using malt and / or ungerminated wheat as at least a part of the ingredients. The molecular weight of 2600-4600 Da (HPLC analysis gel filtration method) contained in fermented alcoholic beverages ) as an active ingredient, Good medicine. [7] Beer-flavored beverages made at least in part from malt and / or ungerminated barley. A method for improving the flavor of a fermented alcoholic beverage, comprising: The molecular weight of the beverage was 2600-4600 Da relative to the total peptide mass (HPLC). The mass ratio (percentage) of peptides (analytical gel filtration method) should be adjusted to 11-17%. The method comprising:

[0008] According to the present invention, a novel beer-flavored fermented alcoholic beverage that is both satisfying to drink and crisp is provided. Fees can be provided. [Brief explanation of the drawings]

[0009] [Figure 1] FIG. 1 shows a calibration curve prepared from retention times of gel filtration for HPLC analysis and molecular weights of known substances, carried out in Example 1. Specific Description of the Invention

[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 in a conventional manner. The unique taste and aroma of beer obtained when beer is produced based on fermentation by yeast, etc. means.

[0011] In the present invention, the "fermented beer-taste alcoholic beverage" is a fermented alcoholic beverage containing a carbon source, a nitrogen source, and It is a fermented alcoholic beverage with a beer taste, made by fermenting water and other ingredients with yeast. Beer, happoshu, and beer or happoshu made from malt with added alcohol Beverages (for example, liqueurs classified as "Liqueur (sparkling) (1)" under the Liquor Tax Law) New genre beverages based on the Japanese alcoholic beverage industry are examples of this.

[0012] The beer-flavored fermented alcoholic beverage of the present invention is made from malt and / or ungerminated barley. The malt content is a part of the brewing process, and any malt content can be used. The sprout usage ratio is less than 50%, 50% or more, less than 67%, 67% or more, or 95% or more. In this specification, the "malt usage ratio" refers to the mass of all raw materials excluding brewing water. It refers to the ratio of malt mass to total mass.

[0013] The beer-flavored fermented alcoholic beverage of the present invention is a beverage having a reduced sugar concentration. For example, the sugar concentration of the beer-flavored fermented alcoholic beverage of the present invention is preferably 0.5 g / 10 It can be less than 0 mL (equivalent to zero carbohydrates).

[0014] The carbohydrate concentration can be measured by a known method, and the moisture content (decreased amount) can be calculated from the mass of the sample. Pressure heating drying method), protein (combustion method), lipids (ether extraction method), ash (direct incineration method) and dietary fiber content (Prosky method (enzyme-gravimetric method)) except for the calculation method (Food Labeling Standards) Regarding the Standard (March 30, 2015, Food Intake Table No. 139) Attachment Analysis Methods for Nutritional Components, etc. This can be done according to the procedure outlined in the accompanying paragraphs.

[0015] In the beer-flavored fermented alcoholic beverage of the present invention, the components are fractionated by gel filtration for HPLC analysis. The molecular weight of the beverage was 2600 to 4600 Da (HP) relative to the total peptide mass derived from the beverage. The mass ratio (percentage) of peptides in the LC analysis gel filtration method is within a specific range. The ratio is based on the molecular weight of 2600 to 4600 Da (gel filtration for HPLC analysis) in the beverage. The peptide concentration (mg / mL) of the beverage-derived peptide fractionated by gel filtration for HPLC analysis was This can be calculated by dividing the total peptide concentration (mg / mL) by the total peptide concentration (mg / mL) in the present invention. Therefore, the lower limit of the peptide ratio (or more than or exceeding it) is considered to be 11% from the viewpoint of imparting depth of flavor. % (preferably 12%), and the upper limit (less than or equal to) is set to reduce the aftertaste. From the viewpoint of suppression, the lower limit of these values ​​and The upper limit values ​​can be arbitrarily combined. For example, the range of the peptide ratio is 1 It can be set to 1 to 17%, preferably 12 to 16%.

[0016] In the beer-taste fermented alcoholic beverage of the present invention, the molecular weight of the beverage is 2600 to 46 The lower limit of peptide concentration (above or below) of 0.00 Da (HPLC analytical gel filtration method) The upper limit can be 0.15 mg / mL (preferably 0.17 mg / mL). (or less) should be 0.42 mg / mL (preferably 0.38 mg / mL) These lower and upper limits can be combined arbitrarily. For example, the concentration of peptides with molecular weights of 2600 to 4600 Da (HPLC analytical gel filtration method) in beverages The concentration can be set to 0.15 to 0.42 mg / mL or 0.17 to 0.38 mg / mL. Cut.

[0017] In the beer-flavored fermented alcoholic beverage of the present invention, the original extract concentration in the beverage is (OE concentration) (°P) vs. molecular weight in beverages 2600-4600 Da (HPLC analysis) The lower limit of the ratio of the peptide concentration (mg / mL) of the gel filtration method (used for the 0.018 (preferably 0.020), and the upper limit value (less than or equal to ) can be set to 0.050 (preferably 0.046). The limits can be arbitrarily combined, for example, for the OE concentration (°P) in the beverage. of peptides with molecular weights of 2600-4600 Da (gel filtration method for HPLC analysis) in beverages The concentration (mg / mL) ratio should be 0.018 to 0.050 (preferably 0.020 to 0.04 6) can be used.

[0018] The OE concentration in the beer-flavored fermented alcoholic beverage of the present invention is equal to or greater than the lower limit ( ) can be 2°P (preferably 4°P), and the upper limit (less than or equal to) The temperature can be 20°P (preferably 14°P, more preferably 10°P). The lower limit and the upper limit can be arbitrarily combined. The OE concentration in the fermented alcoholic beverage is 2 to 20°P (preferably 4 to 14°P). In the present invention, the "original extract concentration" can be calculated by using a commercially available device (e.g. The measurement can be carried out using an Alcolyzer (manufactured by Anton Paar). and / or beer-flavored fermented alcohol, at least part of which is made from ungerminated wheat. In beverages, "original extract concentration" can be rephrased as "original wort extract concentration." .

[0019] The molecular weight of peptides in the beverage was determined by gel filtration using high performance liquid chromatography ( It is measured by the "HPLC analytical gel filtration method" (sometimes called "HPLC analytical gel filtration method" in Japan). The molecular weight is calculated from the retention time using the calibration curve for HPLC analytical gel filtration (e.g., Figure 1). HPLC analysis gel filtration A specific example of the molecular weight measurement by this method is shown in Example 1 below. Quantitation can be carried out by the Lowry method.

[0020] The beer-flavored fermented alcoholic beverage of the present invention has a strong flavor while suppressing the aftertaste. Here, "depth of flavor" refers to the breadth, complexity, and fullness of flavor. The "aftertaste" refers to the basic flavor sensation that remains in the mouth after swallowing. Flavors consisting of the five tastes and stimulating tastes (sweetness, sourness, saltiness, umami, bitterness, astringency, spiciness, roughness, etc.) In beer-flavored fermented alcoholic beverages, the depth of flavor is related to the satisfaction of drinking. The present invention provides a drink that is both satisfying to drink and has a sharp taste, as it suppresses the aftertaste and increases the sharpness. Thus, a beer-flavored fermented alcoholic beverage can be provided.

[0021] The beer-flavored fermented alcoholic beverage of the present invention has a phenolic group of 2600 to 4600 Da in the beverage. As long as the ratio of petido is adjusted within a specified range, it can be enjoyed as a regular beer-flavored fermented alcoholic beverage. It can be produced according to the production procedure of the material.

[0022] For example, fermentation beer is added to wort prepared from brewing ingredients such as malt, hops, auxiliary ingredients, and brewing water. Fermentation is carried out by adding yeast, and the resulting fermented liquid is stored at low temperature and then filtered. By removing the yeast, a beer-flavored fermented alcoholic beverage can be produced. Among beer-flavored fermented alcoholic beverages, all-malt beer is made from malt, hops, It goes without saying that it can be produced from water.

[0023] 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.

[0024] In one embodiment of the production of the beer-taste fermented alcoholic beverage of the present invention, During the fermentation process, malt and / or endo-protease activity is high. Enzyme preparations possessing enzyme activity can be used for proteolysis. By carrying out this process, the molecular weight of the 26 The proportion of peptides between 00 and 4600 Da (HPLC analytical gel filtration method) was increased to This allows the beer to be brewed within a certain range, resulting in a beer with a richer flavor and a reduced aftertaste. In other words, according to the present invention, a saccharification process can be carried out to produce a fermented alcoholic beverage. Malt and / or endo-type protease with high endo-type protease activity during the process or fermentation A method for producing a beer-flavored beverage comprising using an enzyme preparation containing a protease The enzyme activity of the above malt and enzyme preparation is characterized by endo-type protease activity. can be identified based on:

[0025] The beer-flavored fermented alcoholic beverage of the present invention is made from either malt or ungerminated barley. or both as at least a part of the raw materials, and preferably malt or malt and The beer-taste fermentation method of the present invention uses ungerminated barley as at least a part of the raw material. In alcoholic beverages, malt is barley and / or wheat as part of the malt ingredients. The beer-taste fermented alcoholic beverage of the present invention can also be used in the following manner: Ungerminated wheat includes ungerminated barley (including extracts) and ungerminated wheat (including extracts). (including those obtained by the above-mentioned method) can be used as raw materials.

[0026] In the production of the beer-flavored fermented alcoholic beverage of the present invention, any material other than malt and ungerminated barley or wheat is used. Rice, corn, soybeans, koryang, potatoes, starch, sugars (e.g., liquid sugar), Fruits (e.g., fruit juice, juice concentrate), coriander or its seeds, spices or their ingredients ( herbs (e.g., chamomile, sage, vegetables (e.g., sweet potato, pumpkin), buckwheat or sesame, carbohydrate-containing foods (e.g., ha Honey, brown sugar), salt, miso, flowers, tea, coffee, cocoa (tea, coffee and cocoa are including preparations thereof), seafood (e.g., oysters, kelp, wakame seaweed, bonito flakes), and other secondary ingredients; Nitrogen sources such as protein hydrolysates and yeast extracts; flavorings, colorings, foaming and foam retention improvers, water quality adjustment Other additives such as fermentation aids and fermentation promoters can be used as brewing ingredients. A fermented alcoholic beverage with a soft taste is made up of at least malt and malt-based ingredients other than brewing water. It can be made into a jelly, and in some cases, sugar, rice, corn, starch, etc. can also be used. It can be used as a raw material.

[0027] In the present invention, grains (e.g., malted and / or unmalted wheat and soybeans, preferably Contains peptides with molecular weights of 2600 to 4600 Da from malted barley or malted wheat. A fraction is prepared and added to a beer-flavored fermented alcoholic beverage, The ratio of peptides with molecular weights of 2600 to 4600 Da can be adjusted within a predetermined range. This allows us to produce a beer-flavored fermented alcoholic beverage with a richer flavor and a reduced aftertaste. That is, according to the present invention, it is possible to obtain cereals having a molecular weight of 2600 to 4600 D. A fraction containing the peptide of a (gel filtration method for HPLC analysis) was prepared, and the fraction was subjected to beta-test. and adding the beer-flavored fermented alcohol to a beer-flavored fermented alcoholic beverage. The present invention provides a method for producing a beer-flavored fermented alcoholic beverage from the peptide fraction. The addition can be carried out during the production process of the beverage (for example, during the blending process into the fermentation liquid). In addition, the molecular weight of cereals is 2600 to 4600 Da (HPLC analysis gel filtration method). For example, grains are hydrolyzed with proteolytic enzymes such as endo-type proteases to produce peptides. It can be prepared by adding grain proteins such as soy protein hydrolysate. It may also be obtained from a hydrolysate.

[0028] In the present invention, malt and / or ungerminated wheat and barley are used as at least a part of the raw materials. and producing a beer-flavored fermented alcoholic beverage containing a fermented alcoholic beverage having a molecular weight of 2600 to 4600 D. A fraction containing peptide a is prepared, and the fraction is added to a beer-flavored fermented alcoholic beverage. By adding the peptides, the ratio of peptides with molecular weights of 2600 to 4600 Da is kept within a predetermined range. This allows for the development of a richer, fuller beer taste with a reduced aftertaste. That is, according to the present invention, a fermented alcoholic beverage can be produced by using malt and / or and producing a beer-flavored fermented alcoholic beverage that uses ungerminated or unpasteurized wheat as at least a part of its ingredients. Then, a sample having a molecular weight of 2600 to 4600 Da (gel filtration method for HPLC analysis) was extracted from the beverage. A fraction containing the peptide of (I) is prepared, and the fraction is added to a beer-flavored fermented alcoholic beverage. The present invention provides a method for producing a beer-taste fermented alcoholic beverage, which comprises adding a fermented alcoholic beverage containing lactic acid bacteria to a beer-taste fermented alcoholic beverage. The peptide fraction is added to a beer-flavored fermented alcoholic beverage during the manufacturing process of the beverage ( For example, this can be carried out during the blending step into the fermentation liquid.

[0029] Furthermore, according to the present invention, grains or malt and / or ungerminated wheat are used as raw materials. A substance with a molecular weight of 2600 to 460 derived from a beer-flavored fermented alcoholic beverage, which is at least part of the A beer-flavored fermented alcohol containing one or more 0 Da peptides A beverage is provided, which is a part of the beer-taste fermented alcoholic beverage of the present invention. The beverage containing the peptide has an improved flavor as a beer-flavored fermented alcoholic beverage. Specifically, it is a beverage that has a stronger flavor while suppressing the aftertaste. do.

[0030] As described above, the beer-taste fermented alcoholic beverage of the present invention is provided in a form with reduced sugar content. The reduction of carbohydrates can be carried out by known methods, for example, a saccharification step A method of adding glucoamylase during the fermentation process ( Enzyme Utilization Technology Series: From Basics and Analysis to Modification, Advanced Functionalization, and Industrial Use (Edited by Makoto Komiyama, NTS Corporation, 2010) and other similar products containing a large amount of sugars that can be assimilated by yeast. A method for reducing carbohydrates by increasing the assimilation rate of yeast using sugar (Patent Publication No. 2009- 131202), a method of filtering wort during the saccharification process (see JP 2012-1477 80) can adjust the sugar concentration in the beverage to a predetermined value.

[0031] The beverage provided by the present invention may optionally be subjected to a step of adding carbon dioxide gas, and The beverage can then be provided as a bottled beverage through processes such as filling and sterilization. The bacteria may be added before or after filling the container. The pH of the beverage is adjusted to less than 4. If the product is bottled, it will be filled directly into a container without going through the sterilization process. It is also possible.

[0032] The container used for the beverage of the present invention may be any container that is normally used for filling beverages. For example, metal cans, barrels, plastic bottles (e.g., PET bottles, cups), Examples of containers include paper containers, bottles, and pouches, but metal cans and barrels, plastic containers, etc. are preferred. Plastic bottles (e.g., PET bottles) and bottles.

[0033] According to another aspect of the present invention, there is provided a flavor-improved malted and / or unmalted barley-based food product. A method for producing a beer-flavored fermented alcoholic beverage, comprising at least a part of the above steps: The molecular weight of the beverage relative to the total peptide mass of the beverage fractionated by gel filtration for LC analysis. The mass ratio (percentage) of peptides between 2600 and 4600 Da (gel filtration method for HPLC analysis) In the present invention, a method is provided which comprises adjusting the bead rate (bead ratio) to 11 to 17%. "Improved flavor" or "flavor improvement" of a fermented alcoholic beverage refers to the This means that in fermented alcoholic beverages, the aftertaste is reduced while the flavor is enhanced. The above-mentioned manufacturing method of the present invention is preferably capable of suppressing the aftertaste while enhancing the depth of flavor. The above-mentioned production method of the present invention is a method for producing a beer-flavored fermented alcoholic beverage. Conducted according to the description of the Ming Dynasty's beer-flavored fermented alcoholic beverage and its manufacturing method It is possible.

[0034] According to another aspect of the present invention, a method for producing a cereal grain or malted and / or unmalted wheat grain as a raw material is provided. A beer-flavored fermented alcoholic beverage, at least in part, contains a molecular weight of 2600 to 46 A beer containing a peptide of 0.00 Da (gel filtration method for HPLC analysis) as an active ingredient. The flavor improver for beer-flavored fermented alcoholic beverages is provided. The beverage flavor improver is preferably an agent for enhancing the flavor depth of a beer-flavored fermented alcoholic beverage. The flavor improving agent of the present invention is a beer-taste fermentation alcohol-based beverage or a drinking response enhancer. The method can be carried out according to the description of the alcohol beverage and the method for producing the same.

[0035] According to yet another aspect of the present invention, a method for producing a food product using malt and / or ungerminated wheat as a raw material is provided. The flavor-improving method of the present invention provides a method for improving the flavor of a beer-flavored fermented alcoholic beverage. The method is to compare the mass of the peptides in the beverage with the total mass of the peptides in the beverage fractionated by gel filtration for HPLC analysis. The mass of peptides with molecular weights of 2600 to 4600 Da (HPLC analysis gel filtration method) in the sample The flavor improving method of the present invention can be carried out by adjusting the ratio (percentage) to 11 to 17%. Preferably, the present invention relates to a method for enhancing the flavor depth of a beer-flavored fermented alcoholic beverage or a method for enhancing the flavor depth of a beer-flavored fermented alcoholic beverage. The flavor improving method of the present invention is a method for enhancing the drinking response of a beer. This can be carried out according to the description of the fermented alcoholic beverage and the method for producing the same. [Example]

[0036] 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's not something like that.

[0037] Example 1: Production of a beer-flavored fermented alcoholic beverage and the effect of adding peptides to the beverage Analysis of the effect on the thickness and aftertaste of (1) Production of beer-flavored fermented alcoholic beverages (beer bases 1 and 2) A. Production of beer base 1 In the production of the beer-flavored fermented alcoholic beverage of this example, barley was used as the main raw material. Malt was used. Enzyme preparations were used for saccharification, and the saccharification temperature and time were adjusted and filtered. Specifically, 20.0 parts by mass of barley malt was mixed with 100 parts by mass of hot water at 62°C. After adding the enzyme preparation and holding for 40 minutes, the temperature was raised to 78°C and held for 5 minutes, and then filtered. Wort was obtained.

[0038] Following the above wort preparation process, 19.0 parts by mass of hops and liquid sugar were added to the obtained wort. After boiling at 100°C for 90 minutes, the wort is allowed to stand, the trub is separated, and then cooled. A pre-fermentation liquid was obtained. Then, bottom fermenting yeast was added to the pre-fermentation liquid, and main fermentation and fermentation were carried out according to the usual method. After the fermentation, the fermented liquid was stored at a lower temperature. A clear, filtered beer-flavored alcoholic beverage with a sugar concentration of 3.1g / 100mL. (Malt usage ratio 50%) (Beer Base 1) was obtained.

[0039] B. Production of beer base 2 In the production of the beer-flavored fermented alcoholic beverage of this example, barley was used as the main raw material. Malt was used. Enzyme preparations were used for saccharification, and the saccharification temperature and time were adjusted and filtered. Specifically, 100 parts by mass of hot water at 64°C was mixed with 10.0 parts by mass of barley malt. parts by mass of a β-glucanase enzyme preparation and an enzyme preparation mainly composed of glucoamylase were added. The mixture was then heated to 78°C and held at this temperature for 100 minutes, after which it was filtered to obtain wort.

[0040] Following the above wort preparation process, the resulting wort is mixed with liquid sugar mainly composed of hops and assimilable sugars. 9.5 parts by mass of ethanol was added and boiled at 100°C for 90 minutes, after which the wort was allowed to stand and the trub was separated. After that, the mixture was cooled to obtain a pre-fermentation liquid. Then, bottom-fermenting yeast was added to the pre-fermentation liquid, and the mixture was fermented in the usual manner. Therefore, the main fermentation and post-fermentation were carried out. Then, the fermented liquid after the post-fermentation was maintained at a lower temperature. The beer is then stored and filtered to obtain a clear beer with a sugar concentration of 0.3g / 100mL. A concentrated alcoholic beverage (malt content 50%) (beer base 2) was obtained.

[0041] (2) Preparation of peptide fractions A commercially available beer-flavored beverage was degassed, weighed, and freeze-dried. The concentrate was dissolved in 100 mM NaCl solution to prepare a 5-fold concentrated solution, which was used as a sample for gel filtration fractionation. The sample was subjected to gel filtration fractionation under the following conditions.

[0042] <Gel filtration fractionation conditions> Column: Hiload Superdex 30pg 26 / 600 (GE Healthcare) Made in Sample injection volume: 5 mL Eluent composition: 100mM NaCl Flow rate: 2.5mL / min (constant flow rate) Detection wavelength: 215 nm Fractionation: 0.29 cv (column volume) to 19.1 mL (fraction 0), After that, fractionate from 0.35 cv to 5 mL each (fractions 1 to 51).

[0043] The obtained fractions (fraction numbers: F10 to F11) were purified and quantified under the following conditions. .

[0044] The obtained fractions were extracted using a solid-phase extraction column (Bond Elute C18, Agilent Technology). After adsorption treatment using a gel electrophoresis gel (manufactured by gies), washing with demineralized water, and elution with 50% ethanol aqueous solution The concentrate was then concentrated to dryness and reconstituted with desalted water to obtain a concentrated solution. did.

[0045] Protein quantification of the peptide fraction obtained by purification was carried out using a commercially available kit ( The assay was performed using the Lowry method using DC protein assay (Bio-Rad). The concentration of the above fraction was adjusted to an appropriate range. 50 μL of solution A was added and stirred, and then 400 μL of solution B was added and stirred. After performing the color reaction, transfer 350 μL to a 96-well plate and measure the absorbance at 750 nm. was measured. Based on the obtained absorbance against the calibration curve prepared in advance, the peptide concentration (mg / mL) was calculated. The calibration curve was prepared using BSA (bovine serum albumin).

[0046] (3) Preparation of gel filtration fractions for HPLC analysis Regarding the pilot samples, the pilot samples obtained in (1) above were degassed and then weighed and freeze-dried. Each freeze-dried product 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. Regarding the peptide fraction obtained in (2) above, it was dissolved in the above buffer to make it equivalent to a 10-fold concentrated solution, and used as a sample for gel filtration fractionation. Gel filtration fractionation was performed on each fractionation sample under the following conditions to obtain fractionation fractions (fractions 1 to 10). The conditions for the gel filtration method for HPLC analysis were as follows. <Gel filtration method analysis conditions for HPLC analysis> <Gel filtration method analysis conditions for HPLC analysis> Column: Superdex 75 10 / 300 (manufactured by GE Healthcare) <00004XX><HPLC analysis gel filtration method analysis conditions> Column: Superdex 75 10 / 300 (manufactured by GE Healthcare) Sample injection volume: 100 μL Eluent composition: 50 mM sodium phosphate (pH 7.0), 2 0% (v / v) acetonitrile, 150 mM NaCl Flow rate: 0.5 mL / min (constant flow rate) Detection wavelength: 215 nm

[0048] Fractionation program:

Table 1

[0050] (4) Molecular weight measurement by gel filtration for HPLC analysis A. Preparation of gel filtration samples for HPLC analysis The fractions obtained in (3) above (fractions 1 to 10) were used as samples. Used.

[0051] B. Creating a molecular weight calibration curve The column, eluent, flow rate, and detection wavelength were used under the conditions for gel filtration for HPLC analysis described above. Inject 50 μL of a peptide with a known molecular weight dissolved in ultrapure water at 0.1 to 5 mg / mL. The retention times were confirmed by HPLC analysis (Table 2). A line (Figure 1) was created.

[0052] [Table 2]

[0053] C. Calculation of molecular weight As a result of molecular weight measurement, the peptide contained in fraction 5 of fractions 1 to 10 was The molecular weight was confirmed to be in the range of 2600 to 4600 Da.

[0054] (5) Calculation of the ratio of peptides with molecular weights of 2600 to 4600 Da The ratio of peptides with molecular weights of 2600 to 4600 Da corresponds to the product in each fraction. The peptide concentration was calculated using the following formula:

number

[0055] (6) Analysis of sugar concentration and original extract concentration The sugar concentration of the sample was measured according to the method described in the publicly known 5th edition of the Standard Tables of Food Composition in Japan Analysis Manual. The nutrition labeling standard was based on the law. Decompression heating drying method), protein (method using an automatic analyzer), lipid (Soxhlet extraction method) (3)), ash content (muffle furnace combustion method) and dietary fiber content (Prosky enzyme gravimetric method) The original extract concentration (OE concentration) of the sample was also calculated by the method excluding the original extract concentration. ) is based on the BCOJ Beer Analysis Method (Beer Brewers Association (2013), 8.3.6, 8.4.3 and Measurements were carried out using an Alcolyzer (manufactured by Anton Paar). It was.

[0056] (7) Sensory evaluation Beer-flavored fermented alcoholic beverages (Beer Base 1 and 2) produced in (1) above A test group was set up in which the peptide fraction obtained in (2) above was not added, and a test group in which it was added. The peptide concentrations of 600 to 4600 Da were adjusted as shown in Tables 3 and 4. Samples 1 to 10 were prepared. Example of adding peptide fraction to beer base 1. The above was designated as Test Example 1, and an example in which the peptide fraction was added to beer base 2 was designated as Test Example 2.

[0057] The sensory evaluation was carried out by four trained panelists. The taste and aftertaste were evaluated on a 9-point scale from 1 to 9 in increments of 1, and the evaluation was conducted by four panelists. The average score was calculated. Here, "depth of flavor" refers to the breadth, complexity, and body of the flavor. The "aftertaste" refers to the flavor sensation that is perceived in the mouth after swallowing. From the remaining five basic tastes and stimulating tastes (sweetness, sourness, saltiness, umami, bitterness, astringency, spiciness, roughness, etc.) This refers to the sensation of flavor.

[0058] Test Example 1 (Tests 1-5) Evaluating the Effect of Adding Peptide Fractions to Beer Base 1 So, let's fix the score of "depth of flavor" and "aftertaste" of test group 1 to 3 in advance and evaluate it. In addition, Test Example 2 (Test 2) evaluated the effect of adding a peptide fraction to beer base 2. In test areas 6-10, the scores for "depth of flavor" and "aftertaste" for test area 6 were fixed at 3 in advance. In all test examples, the flavor intensity was rated at 3.5 points or more, and the aftertaste was rated at 5.0 points or more. The following was determined to be a preferred embodiment.

[0059] The results of the sensory evaluation are shown in Table 3. [Table 3]

[0060] [Table 4]

[0061] From the results in Tables 3 and 4, it can be seen that the beer-flavored fermented alcoholic beverage (malt content 50%) By adjusting the peptide ratio of 2600 to 4600 Da to a predetermined range, It was confirmed that the flavor can be reduced while the depth of the flavor can be enhanced. It was confirmed that this could be achieved regardless of the sugar concentration of the fermented alcoholic beverage.

[0062] In addition, for beer base 1 and 2, the sensory evaluation test (except for "depth of flavor" and The following results were obtained when the following evaluations were carried out: The results were obtained.

[0063] [Table 5]

[0064] From the results in Table 4, the sugar-free Beer Base 2 has a richer flavor and is more flavorful than the Beer Base 1. The results of Tables 3 and 4 combined with those of Table 5 confirmed that the flavor and aftertaste were relatively low. When sugar-free beer-flavored fermented alcoholic beverages are made, the depth of flavor tends to be lost. By adjusting the peptide ratio of 2600 to 4600 Da to a specific range, the aftertaste is reduced. It was confirmed that this method can enhance the depth of flavor.

Claims

1. A beer-flavored fermented alcoholic beverage made at least in part from malt, wherein the ratio of the concentration (mg / mL) of peptides in the beverage having a molecular weight of 2600 to 4600 Da (gel filtration for HPLC analysis) to the original extract concentration (OE concentration) (°P) in the beverage is 0.018 to 0.050, the ratio (percentage) of the mass of the peptides in the beverage having a molecular weight of 2600 to 4600 Da (gel filtration for HPLC analysis) to the total peptide mass of the beverage fractionated by gel filtration for HPLC analysis is 11 to 17%, the concentration of the peptides in the beverage having a molecular weight of 2600 to 4600 Da (gel filtration for HPLC analysis) is 0.15 to 0.42 mg / mL, and the peptides having a molecular weight of 2600 to 4600 Da (gel filtration for HPLC analysis) are derived from a beer-flavored fermented alcoholic beverage made at least in part from malt.

2. The beer-flavored fermented alcoholic beverage according to claim 1, wherein the carbohydrate concentration is less than 0.5 g / 100 mL.

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

4. 3. The beer-taste fermented alcoholic beverage according to claim 1, wherein the malt content is less than 50%.

5. 5. The beer-flavored fermented alcoholic beverage according to claim 1, further comprising, as a part of its ingredients, one or more secondary ingredients selected from the group consisting of ungerminated wheat, rice, corn, soybeans, koryang (red radish), potatoes, starch, sugars, fruit, coriander or its seeds, spices or raw materials thereof, herbs, vegetables, buckwheat or sesame, carbohydrate-containing substances, salt, miso, flowers, tea, coffee, cocoa, and seafood.

6. A method for producing a beer-taste fermented alcoholic beverage using malt as at least a part of an ingredient, the method comprising: adjusting the ratio (mg / mL) of the concentration of peptides in the beverage having a molecular weight of 2600 to 4600 Da (gel filtration for HPLC analysis) to the original extract concentration (OE concentration) (°P) in the beverage to 0.018 to 0.050; adjusting the ratio (percentage) of the mass of the peptides in the beverage having a molecular weight of 2600 to 4600 Da (gel filtration for HPLC analysis) to the total peptide mass of the beverage fractionated by gel filtration for HPLC analysis to 11 to 17%; and adjusting the concentration of the peptides in the beverage having a molecular weight of 2600 to 4600 Da (gel filtration for HPLC analysis) to 0.15 to 0.42 mg / mL, wherein the peptides are derived from a beer-taste fermented alcoholic beverage using malt as at least a part of an ingredient.

7. The production method according to claim 6, comprising a step of adding a peptide having a molecular weight of 2600 to 4600 Da (as determined by gel filtration for HPLC analysis) contained in a beer-taste fermented alcoholic beverage that uses malt as at least a part of its raw materials, in the production process of the beer-taste fermented alcoholic beverage.

8. A method for improving the flavor of a beer-taste fermented alcoholic beverage that uses malt as at least a part of an ingredient, the method comprising: adjusting the ratio (mg / mL) of the concentration of peptides in the beverage having a molecular weight of 2600 to 4600 Da (gel filtration for HPLC analysis) to the original extract concentration (OE concentration) (°P) in the beverage to 0.018 to 0.050; adjusting the ratio (percentage) of the mass of the peptides in the beverage having a molecular weight of 2600 to 4600 Da (gel filtration for HPLC analysis) to the total peptide mass of the beverage fractionated by gel filtration for HPLC analysis to 11 to 17%; and adjusting the concentration of the peptides having a molecular weight of 2600 to 4600 Da (gel filtration for HPLC analysis) in the beverage to 0.15 to 0.42 mg / mL, wherein the peptides are derived from a beer-taste fermented alcoholic beverage that uses malt as at least a part of an ingredient.

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