Low-bitterness beer-flavored beverage

Abstract

To provide a beer taste beverage using no hop which is intended to reduce sickly unpleasant sweetness.SOLUTION: A beer taste beverage includes no hop as a raw material. A total content of free carboxymethyllysin (CML), free carboxyethyllysin (CEL), and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) in the beverage is 200 ppb or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a low-bitter beer-taste beverage.

Background Art

[0002] In recent years, against the backdrop of changing preference trends, the number of consumers who avoid bitterness, especially among young people, has been increasing. In the process of promoting product development to meet such consumer needs, beer-taste beverages with reduced bitterness by not using hops have been under consideration.

[0003] On the other hand, among the products obtained by the Maillard reaction, peptides having a molecular weight of 1000 to 5000 Da have been reported to contribute to the enhancement of umami (Non-Patent Document 1), but the specific contributing components have not been clarified, and the effect on the flavor balance in beers is not known.

Prior Art Documents

Non-Patent Documents

[0004]

Non-Patent Document 1

Summary of the Invention

[0005] The inventors of the present invention have found that in a beer-taste beverage without using hops, flavors derived from raw materials other than hops, which are hardly felt in a beer-taste beverage using ordinary hops, become prominent, and among them, the sticky sweetness is prominent.

[0006] The inventors of the present invention have studied the above problems and found that a part of the Maillard reaction product (MRP) generated in the heating and aging process can reduce the sticky and unpleasant sweetness in a beer-taste beverage without using hops within a specific concentration range. The present invention is based on this finding.

[0007] Therefore, the present invention provides a hop-free beer-flavored beverage with reduced sticky, unpleasant sweetness.

[0008] In other words, the present invention provides the following invention. (1) A beer-flavored beverage that does not contain hops as an ingredient, wherein the total content of free carboxymethyllysine (CML), free carboxyethyllysine (CEL), and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) in the beverage is 200 ppb or more. (2) The beer-flavored beverage described in (1) above, wherein the total content of free CML, free CEL, and free MG-H1 in the beverage is 400 ppb or more. (3) The total content of conjugated CML, conjugated CEL, and conjugated MG-H1 in the beverage is 25 ppb or more. The beer-flavored beverage according to (1) or (2), wherein the conjugated CML, conjugated CEL, and conjugated MG-H1 are contained in a peptide fraction having a molecular weight of 400 to 3,000 Da. (4) The beer-flavored beverage described in (3) above, wherein the total content of conjugated CML, conjugated CEL, and conjugated MG-H1 in the beverage is 50 ppb or more. (5) A beer-flavored beverage according to any of (1) to (4) above, having a bitterness value of less than 10. (6) A beer-flavored beverage according to any of (1) to (5) above, which does not contain malt as an ingredient. (7) A beer-flavored beverage according to any of (1) to (6) above, wherein the alcohol (ethanol) concentration is 1 to 10 v / v%. (8) A method for producing a beer-flavored beverage that does not contain hops as an ingredient, comprising the step of adjusting the total content of free CML, free CEL, and free MG-H1 in the beer-flavored beverage to 200 ppb or more. (9) The process further includes adjusting the total content of conjugated CML, conjugated CEL, and conjugated MG-H1 in the beverage to 25 ppb or more. The method according to (8), wherein the conjugated CML, conjugated CEL, and conjugated MG-H1 are contained in a peptide fraction having a molecular weight of 400 to 3,000 Da. (10) The method according to (8) or (9), wherein the bitterness value of the beer-flavored beverage is less than 10. (11) A method for reducing the sticky, unpleasant sweetness in a beer-flavored beverage that does not contain hops as an ingredient, comprising the step of adjusting the total content of free CML, free CEL, and free MG-H1 in the beer-flavored beverage to 200 ppb or more. (12) A method for enhancing the richness of a beer-flavored beverage that does not contain hops as an ingredient, comprising the step of adjusting the total content of free CML, free CEL, and free MG-H1 in the beer-flavored beverage to 200 ppb or more. (13) The process further includes adjusting the total content of conjugated CML, conjugated CEL, and conjugated MG-H1 in the beverage to 25 ppb or more. The method according to (11) or (12), wherein the conjugated CML, conjugated CEL, and conjugated MG-H1 are contained in a peptide fraction having a molecular weight of 400 to 3,000 Da. (14) The method according to any one of (11) to (13), wherein the bitterness value of the beer-flavored beverage is less than 10.

[0009] According to the present invention, it is possible to reduce the sticky, unpleasant sweetness in beer-flavored beverages that do not contain hops as an ingredient. Furthermore, according to the present invention, it is also possible to enhance the richness of beer-flavored beverages that do not contain hops as an ingredient. Specific description of the invention

[0010] The three substances designated as active ingredients in this invention—carboxymethyllysine (CML), carboxyethyllysine (CEL), and methylglyoxal-derived hydroimidazolon-1 (MG-H1)—have the following chemical structures. [ka]

[0011] The three substances described above in their free form exist in beverages either in the structure described above or in a partially ionized state. The three substances described above in their bound form exist in beverages as residues in which the lysine or arginine side chains are glycated and modified, contained in peptide fractions with molecular weights of 400 to 3,000 Da. The amounts and concentrations of the substances described in this invention refer to the mass and concentration of compounds having the above structure, for both the free and bound forms. In this specification, the three substances described above in their free form may be referred to as the "three free active components," and the three substances described above in their bound form may be referred to as the "three bound active components."

[0012] In this invention, "beer-flavored beverage" refers to a beverage that has a beer-like flavor. "Beer-like flavor" means that the beverage exhibits the characteristic taste and aroma of beer obtained when beer is produced in the usual way, that is, when beer is produced based on fermentation by yeast, etc. Unless otherwise specified, the beer-flavored beverage of this invention includes any beverage, regardless of whether or not it involves a yeast fermentation process or contains malt. Here, "fermentation process" refers to a process in which microorganisms such as yeast decompose organic matter to produce metabolites such as alcohol.

[0013] In this invention, "richness" refers to a flavor determined by an overall evaluation consisting of the intensity, complexity, and persistence of the taste. In this invention, "sticky, unpleasant sweetness" refers to a sticky sweetness, and "sticky" refers to a lingering or clinging sensation on the tongue even after swallowing.

[0014] In this invention, the unit "ppm" is synonymous with "mg / L," and the unit "ppb" is synonymous with "μg / L."

[0015] The beer-flavored beverage of the present invention is manufactured without using hops (including processed hop products such as hop pellets) as an ingredient. Because such a beer-flavored beverage has a low bitterness value, the bitterness of the beer-flavored beverage can be reduced to a level that is acceptable even to consumers who dislike the bitterness of typical beer (bitterness value of about 18 to 25).

[0016] The beer-flavored beverage of the present invention has a total content of the three free active ingredients within a predetermined range. Furthermore, according to a preferred embodiment of the present invention, the beer-flavored beverage also contains the three bound active ingredients, with their total content within a predetermined range. Such a beer-flavored beverage can be obtained by adjusting the total content of the three free active ingredients and the total content of the three bound active ingredients during its manufacture. The specific means for adjusting the concentrations of the three free and three bound active ingredients are not particularly limited and include, for example, the addition of the three free or three bound active ingredients, increasing or decreasing the amount of raw materials containing the three free or three bound active ingredients used, increasing or decreasing the amount of raw materials that generate the three free or three bound active ingredients in the final product, and adjusting the concentration of substances converted into the three free or three bound active ingredients by yeast fermentation.

[0017] The total content of the three free active components in the beer-flavored beverage of the present invention is 200 ppb or more, preferably 250 ppb or more, more preferably 300 ppb or more, even more preferably 350 ppb or more, even more preferably 400 ppb or more, even more preferably 450 ppb or more, even more preferably 500 ppb or more, even more preferably 550 ppb or more, and even more preferably 600 ppb or more. In this specification, it has been shown that the higher the total content of the three free active components, the greater the effect of reducing sticky, unpleasant sweetness and enhancing richness. Therefore, there is no particular upper limit to the total content of the three free active components in the beer-flavored beverage of the present invention. However, if a limit were to be set, it could be, for example, 3400 ppb, preferably 3200 ppb, more preferably 3000 ppb, even more preferably 2800 ppb, even more preferably 2600 ppb, even more preferably 2400 ppb, even more preferably 2300 ppb, even more preferably 2200 ppb, even more preferably 2100 ppb, and even more preferably 2000 ppb. Furthermore, the total content of the three free active ingredients in the beer-flavored beverage of the present invention may be 200-3400 ppb, 250-3400 ppb, 300-3400 ppb, 350-3400 ppb, 400-3400 ppb, 450-3400 ppb, 500-3400 ppb, 550-3400 ppb, 600-3400 ppb, 200-3200 ppb, 250-3200 ppb, 300-3200 ppb, 350-3200 ppb, 400-3200 ppb, 450-3200 ppb, 500-3200 ppb, 550-3200 ppb, 600-3200 ppb, 200-3000ppb, 250-3000ppb, 300-3000ppb, 350-3000ppb, 400-3000ppb, 450-3000ppb, 500-3000ppb, 550-3000ppb, 600-3000ppb is also fine, 200-2800ppb, 250-2800ppb, 300-2800ppb, 350-2800ppb, 400-2800ppb, 450-2800ppb, 500-2800ppb, 550-2800ppb, 600-2800ppb is also fine, 200-2600ppb, 250-2600ppb, 300-2600ppb,It is also acceptable to use 350-2600 ppb, 400-2600 ppb, 450-2600 ppb, 500-2600 ppb, 550-2600 ppb, 600-2600 ppb, 200-2400 ppb, 250-2400 ppb, 300-2400 ppb, 350-2400 ppb, 400-2400 ppb, 450-2400 ppb, 500-2400 ppb, It's also fine to use 550-2400 ppb, 600-2400 ppb, 200-2300 ppb, 250-2300 ppb, 300-2300 ppb, 350-2300 ppb, 400-2300 ppb, 450-2300 ppb, 500-2300 ppb, 550-2300 ppb, 600-2300 ppb, 200-2200 ppb, 250-22 It is also acceptable to use 00ppb, 300-2200ppb, 350-2200ppb, 400-2200ppb, 450-2200ppb, 500-2200ppb, 550-2200ppb, 600-2200ppb, 200-2100ppb, 250-2100ppb, 300-2100ppb, 350-2100ppb, 400-2100ppb, 450-21 The concentrations may be 00 ppb, 500-2100 ppb, 550-2100 ppb, 600-2100 ppb, 200-2000 ppb, 250-2000 ppb, 300-2000 ppb, 350-2000 ppb, 400-2000 ppb, 450-2000 ppb, 500-2000 ppb, 550-2000 ppb, or 600-2000 ppb. The three free active ingredients may be derived from the raw materials, added separately from the plant raw materials, or produced by fermentation. The concentration of the three free active ingredients can be controlled, for example, by controlling the composition of the raw materials and fermentation conditions.

[0018] According to a preferred embodiment of the present invention, the total content of the bound active three components in the beer - flavored beverage of the present invention is 25 ppb or more, more preferably 50 ppb or more, and even more preferably 60 ppb or more. In this specification, the more the total content of the bound active three components, the higher the tendency to show a reduction effect of sticky and unpleasant sweetness and an enhancement effect of umami. Therefore, the upper limit of the total content of the bound active three components in the beer - flavored beverage of the present invention is not particularly limited. If set deliberately, for example, it can be 800 ppb, preferably 400 ppb, more preferably 300 ppb, and even more preferably 200 ppb. Further, the total content of the bound active three components in the beer - flavored beverage of the present invention may be 25 - 400 ppb, 50 - 400 ppb, 60 - 400 ppb, or may be 25 - 300 ppb, 50 - 300 ppb, 60 - 300 ppb, or may be 25 - 200 ppb, 50 - 200 ppb, 60 - 200 ppb, or may be 25 - 60 ppb, or may be 25 - 50 ppb. The bound active three components may be derived from raw materials, may be added separately from plant raw materials, or may be generated by fermentation. The concentration of the bound active three components can be controlled by, for example, controlling the composition of raw materials, processing conditions of raw materials, charging conditions, and fermentation conditions.

[0019] The quantification of the free - type active three components and the bound - type active three components in the beer - flavored beverage can be carried out by LC - MS / MS analysis described in the examples below. Further, for more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values of several samples added with standard products of known concentrations.

[0020] According to a preferred embodiment of the present invention, the beer - flavored beverage of the present invention is a beer - flavored beverage with a bitterness value of less than 10. By having a bitterness value of less than 10, the bitterness of the beer - flavored beverage can be reduced to an acceptable level for consumers who avoid the bitterness of ordinary beer (with a bitterness value of about 18 to 25). The bitterness value of the beer - flavored beverage of the present invention is more preferably 9 or less, still more preferably 8 or less, still more preferably 7 or less, still more preferably 6 or less, and still more preferably 5 or less. The bitterness value of the beverage can be measured, for example, by the method described in the section of 8.15 Bitterness Value of the BCOJ Beer Analysis Method (published in 1997).

[0021] According to one embodiment of the present invention, the beer - flavored beverage of the present invention is produced through a fermentation process of wort, using malt without using hops as raw materials.

[0022] According to another embodiment of the present invention, the beer - flavored beverage of the present invention is produced through a fermentation process without using malt and hops as raw materials.

[0023] The presence or absence of alcohol in the beer-flavored beverage of the present invention is not particularly limited, but the lower limit of the alcohol concentration is preferably 1 volume% (v / v%), more preferably 1.5 volume% (v / v%), even more preferably 2 volume% (v / v%), even more preferably 2.5 volume% (v / v%), even more preferably 3 volume% (v / v%), even more preferably 3.5 volume% (v / v%), and even more preferably 4 volume% (v / v%). The upper limit of the alcohol concentration of the beer-flavored beverage is not particularly limited as long as the effects of the present invention are achieved, but for example, it is 20% by volume, preferably 19.5% by volume, more preferably 19% by volume, even more preferably 18.5% by volume, even more preferably 18% by volume, even more preferably 17.5% by volume, even more preferably 17% by volume, even more preferably 16.5% by volume, even more preferably 16% by volume, even more preferably 15.5% by volume, even more preferably 15% by volume, even more preferably 14.5% by volume, even more preferably 14% by volume, even more preferably 13.5% by volume, even more preferably 13% by volume, even more preferably 12.5% ​​by volume, even more preferably 12% by volume, even more preferably 11.5% by volume, even more preferably 11% by volume, even more preferably 10.5% by volume, even more preferably 10% by volume, even more preferably 9.5% by volume, even more preferably 9% by volume, even more preferably 8.5% by volume, even more preferably 8% by volume, even more preferably 7.5% by volume, and even more preferably 7% by volume. According to one embodiment of the present invention, the alcohol concentration in the beer-flavored beverage of the present invention is preferably 1 to 10% by volume, more preferably 2 to 10% by volume, and even more preferably 2 to 7% by volume.

[0024] The alcohol concentration in beverages can be determined using the BCOJ Beer Analysis Method: Alcoholizer Method (8.3.6). For more accurate concentration measurements, it is desirable to use a calibration curve created based on measurements of several control samples with known concentrations.

[0025] The beer-flavored beverage of the present invention can be a carbonated beverage. The carbon dioxide pressure can be adjusted as desired, for example, within the range of 0.05 to 0.4 MPa (gas pressure at 20°C).

[0026] The beer-flavored beverage of the present invention can have its pH adjusted to, for example, 2.0 to 5.0, preferably 2.3 to 4.8, and more preferably 2.9 to 4.8. The pH of the beverage can be easily measured using a commercially available pH meter.

[0027] The beer-flavored beverage of the present invention is preferably provided as a packaged beverage. The container used for the beer-flavored beverage of the present invention may be any container that is normally used for filling beverages, such as metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc., but preferably metal cans, barrels, plastic bottles (e.g., PET bottles), or bottles.

[0028] According to another aspect of the present invention, a method is provided for reducing the sticky, unpleasant sweetness in a beer-flavored beverage that does not contain hops as an ingredient, the method comprising the step of adjusting the total content of free CML, free CEL, and free MG-H1 in the beer-flavored beverage to 200 ppb or more.

[0029] According to another aspect of the present invention, a method is provided for enhancing the richness of a beer-flavored beverage that does not contain hops as an ingredient, the method comprising the step of adjusting the total content of free CML, free CEL, and free MG-H1 in the beer-flavored beverage to 200 ppb or more. [Examples]

[0030] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0031] In the following examples, the concentration of the free Maillard reaction product (F-MRP) is the sum of the concentrations of free CML, free CEL, and free MG-H1. The concentration of the bound Maillard reaction product (B-MRP) is the sum of the concentrations of bound CML, bound CEL, and bound MG-H1.

[0032] Example 1: Preparation of Maillard reaction products (F-MRP and B-MRP) 1-1: Test production of a low-bitter beer-flavored beverage using barley and undergoing a fermentation process. As described below, beer-flavored beverages with a bitterness value of less than 10 were experimentally manufactured. Specifically, grain raw materials (crushed malt, barley, corn, etc.), enzymes, water treatment agents, and hot water were added to a mashing tank, and the temperature was gradually increased from 50°C to perform saccharification. After that, the saccharified liquid was filtered. The filtrate was transferred to a boiling kettle, and in beer-flavored beverage A, liquid sugar mainly composed of assimilated sugars was added and boiled at 100°C. (No liquid sugar was added in beer-flavored beverage B.) Next, the boiled wort was allowed to stand to separate the hot truve, and then cooled to obtain the pre-fermentation liquid. Brewer's yeast was added to this wort and fermented at around 10°C for 7 days, after which the brewer's yeast was removed. The obtained mixture was transferred to another tank and aged for 7 days, then cooled to around -1°C and stabilized for 14 days. After that, a clear beer-flavored beverage was obtained by filtration. Then, by adding raw material alcohol (95% ethanol) to this beer-flavored beverage, test samples with a predetermined alcohol concentration (3.5-6 v / v%) were prepared (Sample A, 1: 44% malt usage ratio; Sample B, 17: 100% malt usage ratio). Furthermore, the bitterness values ​​of beverage samples 1, A, 17, and B were all less than 10.

[0033] 1-2: Determination of free and bound Maillard reaction products (MRPs) (1) Determination of free Maillard reaction product (F-MRP) The free Maillard reaction product fraction was quantified by LC-MS / MS. The liquid sample or lyophilized product was redissolved in ultrapure water. An equal volume of 6N sulfosalicylic acid was added and stirred, and the supernatant was collected after centrifugation at 13,000 rpm for 5 minutes and mixed with 1 / 3 volume of 20% (v / v) methanol. The analytical sample was loaded onto a solid-phase extraction column (Bond Elut C18, Agilent Technologies), followed by loading an equal volume of 10% methanol, and the resulting eluates were combined and stirred. Subsequently, the mixture was mixed 1:1 with separately prepared standard solutions (CEL, CML: 0, 50, 100, 200 ppb / MG-H1: 0, 100, 200, 400 ppb) and subjected to LC-MS / MS under the following conditions. The concentration of the Maillard reaction product in the sample was calculated using the standard addition method based on the peak areas of the obtained diionic compounds.

[0034] [Table 1]

[0035] [Table 2]

[0036] (2) Gel filtration fractionation The sample was filtered through a 0.45 μm filter, and the beer-flavored beverage was weighed and freeze-dried. The dried material was dissolved in a 100 mM NaCl solution to prepare a 5-fold concentrate. The obtained concentrate was subjected to gel filtration fractionation under the following conditions, and fractions of 0.66 CV (column volume) to 0.86 CV were separated and subjected to molecular weight analysis and quantification of the conjugated Maillard reaction product.

[0037] [Table 3]

[0038] (3) Molecular weight analysis by HPLC gel filtration The fractions separated in (2) were dissolved in 50 mM sodium phosphate buffer (pH 7.0, containing 150 mM NaCl). This was used as a molecular weight analysis sample and subjected to HPLC gel filtration using the following method.

[0039] [Table 4]

[0040] To calculate the molecular weight from the obtained chromatogram, 50 μL of peptides with known molecular weights, dissolved in ultrapure water at concentrations of 0.1 to 5 mg / mL, were injected, and HPLC gel filtration analysis was performed under the same conditions to confirm the retention time (Table 5). A calibration curve was created from the retention time and molecular weight, and the molecular weight range was determined based on the retention time from the start to the end of the major peak in the chromatogram shown by the fraction separated in (2). As a result, it was found that the molecular weight of the fraction was 400 to 3,000 Da.

[0041] [Table 5]

[0042] (4) Determination of bound Maillard reaction product (B-MRP) The amount of bound Maillard reaction product was quantified by enzymatically digesting peptides and proteins in the sample, analyzing the free Maillard reaction product of the enzyme blank by LC-MS / MS, and determining the difference from the enzyme blank as the amount of bound Maillard reaction product. Sample processing was performed as follows.

[0043] The fractions separated in (2) were dialyzed over a 1 kDa dialysis membrane for 24 hours, and the resulting solution was freeze-dried. Then, it was dissolved in 0.02 M hydrochloric acid containing pepsin and reacted at 37°C for 24 hours. Next, Tris buffer (pH 8.2) containing pronase E was added and mixed, and the reaction was carried out at 37°C for 24 hours. Furthermore, aminopeptidase M and prolidase were added and mixed, and the reaction was carried out at 37°C for 24 hours to cleave the peptide bonds. A blank was created by adding a buffer without enzymes during this enzymatic reaction, and the reaction was carried out similarly at 37°C for 24 hours three times. The samples were freeze-dried and redissolved in ultrapure water. Equal volumes of 6N sulfosalicylic acid were added and stirred, and the supernatant obtained by centrifugation at 13,000 rpm for 5 minutes was taken and mixed with 1 / 3 volume of 20% (v / v) methanol. The analytical sample was loaded onto a solid-phase extraction column (Bond Elut C18), followed by loading an equal volume of 10% methanol. The resulting eluates were then combined and mixed. Subsequently, the mixture was mixed in a 1:1 ratio with separately prepared standard solutions (CEL, CML: 0, 50, 100, 200 ppb / MG-H1: 0, 100, 200, 400 ppb), and subjected to LC-MS / MS under the same conditions as in (1). The concentration of the bound Maillard reaction product in the sample was then calculated using the standard addition method.

[0044] 1-3: Purification of Maillard reaction product fractions derived from beer-flavored beverages with different malt ratios. The preparative fractions obtained from the samples (beer-flavored beverages A and B) described in 1-1, using the method in 1-2(2), were adsorbed onto a C18 solid-phase extraction column (Bond Elut C18). After washing with pure water, the obtained pass-through fraction and washing solution were further adsorbed onto a Diaion HP20 (Mitsubishi Chemical) column and washed with pure water. The adsorbed material from the C18 solid-phase extraction column was eluted with a 50% (v / v) ethanol aqueous solution. The eluate from the C18 solid-phase extraction column was concentrated to dryness and condensed with pure water to obtain a purified product of the bound Maillard reaction.

[0045] Furthermore, the pass-through fraction from the Diaion HP20 column described above was freeze-dried and concentrated, and then dialyzed for approximately 10 hours using a dialysis membrane with a molecular weight of 100-500 Da until the electrical conductivity due to NaCl decreased. The extradialysis solution was then replaced and dialyzed for another 20 hours. After removing NaCl, the extradialysis solution was freeze-dried and condensed with pure water to obtain a concentrated solution. This was then used as the purified free Maillard reaction product.

[0046] The bound Maillard reaction product (B-MRP) and the free Maillard reaction product (F-MRP) contained in each purified product were quantified using the methods described in 1-2, and used for the tasting in Example 2.

[0047] Example 2: Effects of adjusting the concentrations of free Maillard reaction products (F-MRP) and bound Maillard reaction products (B-MRP) on flavor in a low-bitterness beer-flavored beverage. (1) Base beverage sample Of the beer-flavored beverages produced by the method described in Example 1-1, Sample 1 was used as a base beverage sample with a malt ratio of 44%, and Sample 17 was used as a base beverage sample with a malt ratio of 100% (Base Beverage Samples 1 and 17). The concentrations of free and bound Maillard reaction products (MRPs) in Base Beverage Samples 1 and 17 were measured according to the method described in Example 1.

[0048] (2) Tasting with the addition of the purified MRP fraction To the base beverage samples 1 and 17 shown in (1) above, purified MRP was added to obtain each sample (sample numbers 2-16, 18-32) at the concentrations shown in the table below. The obtained tasting samples were evaluated by a trained panel of five, using base beverage sample 1 or 17 as a control. The evaluation items and criteria were as follows.

[0049] As evaluation item 1, "Intensity of body" (a comprehensive evaluation consisting of intensity, complexity, and persistence of flavor) was evaluated on a 17-point scale from 1 point (weak) to 9 points (strong). As evaluation item 2, "Degree of suppression of unpleasant sticky sweetness" (referring to the degree to which sticky sweetness is suppressed; sticky refers to a lingering or clinging sensation on the tongue after swallowing) was evaluated on a 17-point scale from 1 point (weak) to 9 points (strong). Furthermore, as evaluation item 3, "Intensity of astringency in the aftertaste" (the intensity of a rough, unpleasant taste or bitterness that remains on the tongue after swallowing) was evaluated on a 17-point scale from 1 point (weak) to 9 points (strong). For the sensory evaluation, base beverage sample 1 or 17 was used as a control (fixed to intensity of body: 2.0, degree of suppression of unpleasant sticky sweetness: 2.5, and intensity of astringency in the aftertaste: 1.0).

[0050] The results are shown in the table below. [Table 6]

[0051] The control sample number 1 (base beverage) had very little body and a sticky, unpleasant sweetness. Samples with a "body strength" score of 3.0 or higher and a "suppression of sticky, unpleasant sweetness" score of 3.6 or higher had a noticeable body and suppressed sticky, unpleasant sweetness. Furthermore, samples with a "body strength" score of 3.6 or higher and a "suppression of sticky, unpleasant sweetness" score of 4.0 or higher had a stronger body and were more beer-like and harmonious. These samples were considered to have good flavor as beer-flavored beverages. In addition, samples with a "strength of bitterness in the aftertaste" score of 6.7 or 6.8 or higher, while within an acceptable range, slightly detracted from the balance of flavor due to bitterness in the aftertaste. Therefore, it was considered preferable for the flavor profile of a beer-flavored beverage to have a score of 3.0 or higher for "richness" and more preferably 3.6 or higher, a score of 3.6 or higher for "suppression of unpleasant, sticky sweetness" and more preferably 4.0 or higher, and a score of 6.8 or lower for "strength of bitter aftertaste" and more preferably less than 6.7.

[0052] From the relationship between MRP concentration and evaluation results for "richness" and "suppression of unpleasant, sticky sweetness," it was found that the total free MRP content in beer-flavored beverages with low bitterness is preferably 200 ppb or more. Furthermore, while there is no need to limit the total content of bound MRP, it was found that it is preferably 25 ppb or more.

[0053] Furthermore, from the evaluation results of MRP concentration and "strength of bitterness in the aftertaste," it was found that while there is no limit to the total content of free MRP in beer-flavored beverages with low bitterness, it is preferable to have 200 ppb or more, and even more preferable to have 200 to 170 ppb. In addition, while there is no limit to the total content of bound MRP, it is preferable to have 25 ppb or more, and even more preferable to have 25 to 400 ppb.

[0054] Furthermore, since the effect of enhancing richness and suppressing unpleasant, sticky sweetness was confirmed within the same MRP concentration range even when using bases with different malt ratios, it was concluded that similar effects can be expected even with different malt ratios.

[0055] (3) Evaluation of samples with the same sum of B-MRP concentrations but different individual component compositions. Sensory evaluations were conducted on samples where the sum of F-MRP or B-MRP concentrations was approximately the same, but the composition of the individual components differed. The results showed that the three effective components produced equivalent flavor effects regardless of the composition of the individual components, as long as their total amounts were equivalent.

[0056] Example 3: Confirmation of the effect in beer-flavored beverages with different malt ratios and low bitterness. For samples 1, A, 17, and B shown in Example 1-1, sensory evaluation was performed by a trained panel of five, using base sample 1 or 17 as a control, similar to Example 2. The evaluation items and criteria were the same as in Example 2. The concentrations of free and bound Maillard reaction products (MRPs) in samples A and B were measured according to the method described in Example 1.

[0057] The results are shown in the table below. [Table 7]

[0058] Since the same richness-enhancing effect and the suppression of unpleasant, sticky sweetness were confirmed within the same numerical range as in Example 2, as described above, it was reaffirmed that similar effects can be expected for low-bitterness beer-flavored beverages with different malt ratios.

[0059] Example 4: Confirmation of the effect in a beer-flavored beverage with less bitterness that does not use malt. 4-1: Test production of a beer-flavored beverage with less bitterness that does not use barley and undergoes a fermentation process. A beer-flavored beverage with a bitterness value of less than 10 was experimentally produced as follows. Specifically, soy protein, yeast extract, enzyme preparation, water treatment agent, and hot water were added to a mashing tank, and saccharification was carried out by gradually increasing the temperature from 50°C to 78°C. Liquid sugar was then added and heated to 100°C to 120°C, and then more liquid sugar was added and boiled at 100°C. Next, the boiled wort was allowed to stand to separate the hot trube, and then cooled to obtain the pre-fermentation liquid. Brewer's yeast was added to this wort and fermented at around 10°C for 7 days, after which the brewer's yeast was removed. The resulting mixture was transferred to another tank and aged for 7 days, then cooled to around -1°C and stabilized for 14 days. After that, a clear beer-flavored beverage C was obtained by filtration. The alcohol concentration of beverage sample C was 4.5 v / v%, and the bitterness value was less than 10.

[0060] 4-2: Confirmation of the effect in a low-bitterness beer-flavored beverage that does not use malt. Sample C, as shown in 4-1, was subjected to sensory evaluation by a trained panel of five, using base sample 1 as a control, similar to Example 2. The evaluation items and criteria were the same as in Example 2. The concentrations of free and bound Maillard reaction products (MRPs) in Sample C were measured according to the method described in Example 1.

[0061] The results are shown in the table below. [Table 8]

[0062] Since the same richness-enhancing effect and sticky, unpleasant sweetness-suppressing effect were confirmed within the same numerical range as in Examples 2 and 3, as in the evaluation results described above, it was considered that similar effects could be expected even for low-bitterness beer-flavored beverages that do not use malt.

Claims

1. A beer-flavored beverage having a bitterness value of less than 10, a pH of 2.9 to 4.8, an alcohol concentration of 3 to 7 v / v%, and containing no hops as an ingredient, wherein the total content of free carboxymethyllysine (CML), free carboxyethyllysine (CEL), and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) in the beverage is 200 ppb or more and 1700 ppb or less.

2. The beer-flavored beverage according to claim 1, wherein the total content of free CML, free CEL, and free MG-H1 in the beverage is 400 ppb or more.

3. The total content of bound CML, bound CEL, and bound MG-H1 in the beverage is 25 ppb or more. The beer-flavored beverage according to claim 1, wherein the conjugated CML, conjugated CEL, and conjugated MG-H1 are contained in a peptide fraction having a molecular weight of 400 to 3,000 Da.

4. The beer-flavored beverage according to claim 3, wherein the total content of bound CML, bound CEL, and bound MG-H1 in the beverage is 50 ppb or more.

5. A beer-flavored beverage according to any one of claims 1 to 4, comprising malt or soybeans as an ingredient.

6. A beer-flavored beverage according to any one of claims 1 to 4, wherein the ingredients do not include malt.

7. A method for producing a beer-flavored beverage having a bitterness value of less than 10, a pH of 2.9 to 4.8, an alcohol concentration of 3 to 7 v / v%, and not containing hops as an ingredient, comprising the step of adjusting the total content of free CML, free CEL, and free MG-H1 in the beer-flavored beverage to 200 ppb or more and 1700 ppb or less.

8. The process further includes a step of adjusting the total content of bound CML, bound CEL, and bound MG-H1 in the beverage to 25 ppb or more. The method according to claim 7, wherein the conjugated CML, conjugated CEL, and conjugated MG-H1 are contained in a peptide fraction having a molecular weight of 400 to 3,000 Da.

9. A method for reducing a sticky, unpleasant sweetness in a beer-flavored beverage having a bitterness value of less than 10, a pH of 2.9 to 4.8, an alcohol concentration of 3 to 7 v / v%, and containing no hops as an ingredient, comprising the step of adjusting the total content of free CML, free CEL, and free MG-H1 in the beer-flavored beverage to 200 ppb or more and 1700 ppb or less.

10. A method for enhancing the richness of a beer-flavored beverage having a bitterness value of less than 10, a pH of 2.9 to 4.8, an alcohol concentration of 3 to 7 v / v%, and not containing hops as an ingredient, comprising the step of adjusting the total content of free CML, free CEL, and free MG-H1 in the beer-flavored beverage to 200 ppb or more and 1700 ppb or less.

11. The process further includes a step of adjusting the total content of bound CML, bound CEL, and bound MG-H1 in the beverage to 25 ppb or more. The method according to claim 9 or 10, wherein the conjugated CML, conjugated CEL, and conjugated MG-H1 are contained in a peptide fraction having a molecular weight of 400 to 3,000 Da.

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