Beer-taste fermented alcoholic beverage and production method therefor

Abstract

The purpose of the present invention is to provide a beer-taste fermented alcoholic beverage having favorable flavor intensity, complicated taste, and balance between aroma and taste and having a reduced purine body concentration. The present invention provides a beer-taste fermented alcoholic beverage having a purine body concentration of at most 2.0 mg / 100 mL, wherein the butyric acid concentration is at least 0.35 mg / L. The malt usage ratio of this beverage is, for example, 50-100%. The present invention is advantageous in that various needs such as the health consciousness of a consumer can be met.

Description

Beer-flavored fermented alcoholic beverage and its manufacturing method REFERENCE TO RELATED APPLICATIONS

[0001] This application benefits from the priority of an earlier Japanese application, Patent Application No. 2023-200515 (filing date: November 28, 2023), the entire disclosure of which is incorporated herein by reference.

[0002] The present invention relates to a beer-taste fermented alcoholic beverage and a method for producing the same, and more particularly to a beer-taste fermented alcoholic beverage with a reduced purine concentration and a method for producing the same.

[0003] It is said that purine compounds are present in beer, a fermented malt beverage, at approximately 4 to 10 mg / 100 mL. When ingested as food, purine compounds are decomposed into uric acid. Dietary restrictions for hyperuricemia may restrict the intake of purine compounds, but in addition to restrictions on foods with higher purine compound content, such as meat, eggs, and liver, fermented malt beverages such as beer may also be subject to dietary restrictions. For this reason, there is a demand for fermented malt beverages such as beer that contain reduced purine compounds.

[0004] Known techniques for reducing the purine compound concentration in fermented malt beverages such as beer include a technique in which nucleoside phosphorylase and / or nucleosidase is allowed to act on beer wort to decompose nucleosides in the wort and reduce the concentration of purine compounds (Patent Document 1). Another known technique for reducing the purine compound concentration in a fermented malt beverage is a technique in which, in the production process of a fermented malt beverage, a treatment is carried out in which purine compounds are adsorbed and removed using an adsorbent that selectively adsorbs purine compounds, in a step after the saccharification step and before the addition of hops, at a temperature range of 25°C or higher and lower than the temperature used in the saccharification step (Patent Document 2).

[0005] International Publication No. 96 / 25483 Japanese Patent Application Laid-Open No. 2004-290071

[0006] The present invention aims to provide a novel beer-flavored fermented alcoholic beverage that has a reduced purine concentration, yet has a strong flavor, a complex taste, and a good balance between aroma and taste.

[0007] The present inventors have found that, in a beer-flavored fermented alcoholic beverage with a reduced purine concentration, adjusting the butyric acid concentration to a predetermined level can reduce the purine concentration while maintaining a favorable flavor intensity, complexity, and balance between aroma and taste. The present invention is based on this finding.

[0008] The present invention provides the following: [1] A beer-flavored fermented alcoholic beverage having a purine concentration of 2.0 mg / 100 mL or less and a butyric acid concentration of 0.35 mg / L or more. [2] The beer-flavored fermented alcoholic beverage according to [1] above, having a malt usage ratio of 50% to 100%. [3] The beer-flavored fermented alcoholic beverage according to [1] or [2] above, having a butyric acid concentration of 0.35 mg / L to 2.00 mg / L. [4] The beer-flavored fermented alcoholic beverage according to any of [1] to [3] above, having a butyric acid concentration of 0.70 mg / L to 1.00 mg / L. [5] The beer-flavored fermented alcoholic beverage according to any of [1] to [4] above, having an alcohol concentration of 10.0 v / v% or less. [6] A beer-flavored fermented alcoholic beverage according to any one of [1] to [5] above, wherein the ratio of the alcohol concentration (v / v%) to the butyric acid concentration (mg / L) in the beverage is 0.50 or more and less than 10.0. [7] A beer-flavored fermented alcoholic beverage according to any one of [1] to [6] above, wherein the ratio of the purine concentration (mg / 100 mL) to the butyric acid concentration (mg / L) in the beverage is less than 1.20. [8] A method for producing a beer-flavored fermented alcoholic beverage having a purine concentration of 2.0 mg / 100 mL or less, comprising a step of adding butyric acid to the produced beverage so that the butyric acid concentration is 0.35 mg / L or more. [9] A method for improving the flavor of a beer-flavored fermented alcoholic beverage having a purine concentration of 2.0 mg / 100 mL or less, comprising a step of adding butyric acid to the produced beverage so that the butyric acid concentration is 0.35 mg / L or more.

[0009] According to the present invention, by adjusting the butyric acid concentration to a predetermined level in a beer-flavored fermented alcoholic beverage with a reduced purine concentration, it is possible to provide a beer-flavored fermented alcoholic beverage that has a reduced purine concentration while maintaining a strong flavor, complex flavor, and a good balance between aroma and taste. Therefore, the present invention is advantageous in that it can meet various needs of consumers, such as health consciousness. Specific Description of the Invention

[0010] In the present invention, the term "beer-taste beverage" refers to a beverage having a beer-like flavor. In the present invention, the term "beer-taste fermented alcoholic beverage" refers to a beverage fermented with yeast using a carbon source, a nitrogen source, water, and other ingredients. Examples of such beverages include beer, happoshu, and beverages obtained by adding alcohol to beer or happoshu that use malt as an ingredient (e.g., beverages classified as "Liqueur (Sparkling) (2)" or "Happoshu (2)" (referred to as "Happoshu" after October 2026) under the Liquor Tax Act), and beer-flavored fermented alcoholic beverages that do not use malt (e.g., beverages classified as "Other Brewed Alcoholic Beverages (Sparkling) (2)" or "Happoshu (2)" (referred to as "Happoshu" after October 2026) under the Liquor Tax Act). A preferred embodiment of a beer-taste fermented alcoholic beverage is a beer-taste fermented alcoholic beverage that uses malt and / or ungerminated barley as at least a portion of its ingredients, and more preferably a beer-taste fermented malt alcoholic beverage that uses malt as at least a portion of its ingredients.

[0011] When malt is used as at least a part of the raw materials in the beer-taste fermented alcoholic beverage of the present invention, the malt usage ratio is, for example, 0%, 0% or more and 5% or less, 5% or more and 10% or less, 10% or more and 12.5% ​​or less, 12.5% ​​or more and 15% or less, 15% or more and 17.5% or less, 17.5% or more and 20% or less, 20% or more and 22.5% or less, or 22.5% or more and 25% or less. , 25% or more, 27.5% or less, 27.5% or more, 30% or less, 30% or more, 32.5% or less, 32.5% or more, 35% or less, 35% or more, 37.5% or less, 37.5% or more, 40% Below, 40% or more, 42.5% or less, 42.5% or more, 45% or less, 45% or more, 47.5% or less, 47.5% or more, 50% or less, 50% or more, 52.5% or less, 52.5% or more, 55 % or less, 55% or more, 57.5% or less, 57.5% or more, 60% or less, 60% or more, 62.5% or less, 62.5% or more, 65% or less, 65% or more, 67.5% or less, 67.5% or more, 70% or less, 70% or more, 72.5% or less, 72.5% or more, 75% or less, 75% or more, 77.5% or less, 77.5% or more, 80% or less, 80% or more, 82.5% or less, 82.5% or more , 85% or less, 85% or more, 87.5% or less, 87.5% or more, 90% or less, 90% or more, 92.5% or less, 92.5% or more, 95% or less, 95% or more, 97.5% or more, 97.5% or more, 100% or less, or 100%, and preferably 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, 95% or more, or 100%. These upper and lower limit values ​​can be arbitrarily combined, and "or less" can be interpreted as "less than," and "or more" can be interpreted as "greater than." Combinations of upper and lower limit values ​​can be, for example, 50% or more and 100% or less, 60% or more and 100% or less, 70% or more and 100% or less, 80% or more and 100% or less, or 90% or more and 100% or less. In the present invention, the "malt usage ratio" refers to the ratio of the mass of malt to the mass of all ingredients excluding hops and brewing water. When malt is used as at least a part of the ingredients in the fermented alcoholic beverage with a beer taste of the present invention, it is called a fermented malt alcoholic beverage with a beer taste.In addition, in the present invention, beer can mean a product obtained by fermenting malt, hops, water, and other certain auxiliary ingredients, or a product obtained by adding hops or certain auxiliary ingredients to this and fermenting it, and which meets the following two conditions (limited to products with an alcohol content of less than 20%): - The malt ratio is 50 / 100 or more - The weight of the used fruit (including dried, boiled, or concentrated fruit juice) and certain flavorings does not exceed 5 / 100 of the weight of the malt (including those that do not use any flavorings) (see the Liquor Tax Act (Act No. 6 of 1953), which came into effect on October 1, 2023).

[0012] The beer-taste fermented malt alcoholic beverage of the present invention may use, for example, barley malt or wheat malt as the malt, and may use one type of malt or a combination of several types of malt. In the beer-taste fermented malt alcoholic beverage of the present invention, the proportion of barley malt (by mass) to the raw material malt (by mass) may be, for example, 0%, 0% or more, 10% or more, 12.5% ​​or more, 15% or more, 17.5% or more, 20% or more, 22.5% or more, 25% or more, 27.5% or more, 30% or more, 32.5% or more, 35% or more, 37.5% or more, 40% or more, 42.5% or more, 45% or more, 47.5% or more, 50% or more, 52.5% or more, 55% or more, 57.5% or more, 60% or more, 62.5% or more, 65% or more, 67.5% or more, 70% or more, 72.5% or more, 75% or more, 77.5% or more, 80% or more, 82.5% or more, 85% or more, 87.5% or more, 90% or more, 92.5% or more, 95% or more, 97.5% or more, 100% or less or The proportion of wheat malt (by mass) in the raw material malt (by mass) can be, for example, 0%, 0% or more, 10% or more, 12.5% ​​or more, 15% or more, 17.5% or more, 20% or more, 22.5% or more, 25% or more, 27.5% or more, 30% or more, 32.5% or more, 35% or more, 37.5% or more, 40% or more, 42.5% or more, 45% or more, 47.5% or more, It can be 50% or more, 52.5% or more, 55% or more, 57.5% or more, 60% or more, 62.5% or more, 65% or more, 67.5% or more, 70% or more, 72.5% or more, 75% or more, 77.5% or more, 80% or more, 82.5% or more, 85% or more, 87.5% or more, 90% or more, 92.5% or more, 95% or more, 97.5% or more, 100% or less, or 100%. In the above, "or more" can be interpreted as "greater than."

[0013] The alcohol concentration of the beer-taste fermented alcoholic beverage of the present invention can be set at any desired value, but the lower limit of the alcohol concentration (not less than or exceeding) can be, for example, 1.0 v / v%, 1.1 v / v%, 1.2 v / v%, 1.3 v / v%, 1.4 v / v%, 1.5 v / v%, 1.6 v / v%, 1.7 v / v%, 1.8 v / v%, 1.9 v / v%, 2.0 v / v%, 2.1 v / v%, or 2.2 v / v%. , 2.3 v / v%, 2.4 v / v%, 2.5 v / v%, 2.6 v / v%, 2.7 v / v%, 2.8 v / v%, 2.9 v / v%, or 3.0 v / v%, and the upper limit (not more than or less than) is, for example, 11.0 v / v%, 10.9 v / v%, 10.8 v / v%, 10.7 v / v%, 10.6 v / v%, 10.5 v / v%, 10.4 v / v%, 10.3 v / v%, 10.2 v / v% , 10.1v / v%, 10.0v / v%, 9.9v / v%, 9.8v / v%, 9.7v / v%, 9.6v / v%, 9.5v / v%, 9.4v / v%, 9.3v / v%, 9.2v / v%, 9.1v / v%, 9.0v / v%, 8.9v / v%, 8.8v / v%, 8.7v / v%, 8.6v / v%, 8.5v / v%, 8.4v / v%, 8.3v / v%, 8.2v / v%, 8.1v / v%, 8.0v / v%, 7.9 v / v%, 7.8 v / v%, 7.7 v / v%, 7.6 v / v%, 7.5 v / v%, 7.4 v / v%, 7.3 v / v%, 7.2 v / v%, 7.1 v / v%, 7.0 v / v%, 6.9 v / v%, 6.8 v / v%, 6.7 v / v%, 6.6 v / v%, 6.5 v / v%, 6.4 v / v%, 6.3 v / v%, 6.2 v / v%, 6.1 v / v% or 6.0 v / v%. These lower and upper limits can be combined in any desired manner, and the alcohol concentration of the beer-flavored fermented alcoholic beverage of the present invention can be, for example, 1.0 v / v% or more and 10.0 v / v% or less, preferably 2.0 v / v% or more and 8.0 v / v% or less, and more preferably 3.0 v / v% or more and 6.0 v / v% or less.

[0014] Methods for measuring the alcohol concentration (ethanol concentration) in beverages are widely known to those skilled in the art, and for example, the alcohol concentration can be measured by the method described in the "National Tax Agency Prescribed Analysis Method."

[0015] The beer-flavored fermented alcoholic beverage of the present invention has a reduced purine concentration. Specifically, the upper limit of the purine concentration of the beer-flavored fermented alcoholic beverage of the present invention (not more than or less than) is 2.0 mg / 100 mL, and can also be 1.9 mg / 100 mL, 1.8 mg / 100 mL, 1.7 mg / 100 mL, 1.6 mg / 100 mL, 1.5 mg / 100 mL, 1.4 mg / 100 mL, 1.3 mg / 100 mL, 1.2 mg / 100 mL, 1.1 mg / 100 mL, 1.0 mg / 100 mL, 0.9 mg / 100 mL, 0.8 mg / 100 mL, 0.7 mg / 100 mL, 0.6 mg / 100 mL, 0.5 mg / 100 mL, 0.4 mg / 100 mL, 0.3 mg / 100 mL, or 0.2 mg / 100 mL. In addition, beverages with a purine concentration of less than 0.5 mg / 100 mL correspond to "zero purine beverages."

[0016] Purines can be measured by known methods, for example, by a method in which purines are hydrolyzed with perchloric acid and then detected using LC-MS / MS (liquid chromatography mass spectrometry) (see Food and Nutrition Journal 55(2):110-116(2014)). In this specification, the term "purine concentration" refers to the total amount of four purine bases, i.e., adenine, xanthine, guanine, and hypoxanthine.

[0017] The beer-taste fermented alcoholic beverage of the present invention may have a reduced carbohydrate concentration. Specifically, the upper limit of the carbohydrate concentration of the beer-taste fermented alcoholic beverage of the present invention (not more than or less than) can be 2.0 g / 100 mL, 1.9 g / 100 mL, 1.8 g / 100 mL, 1.7 g / 100 mL, 1.6 g / 100 mL, 1.5 g / 100 mL, 1.4 g / 100 mL, 1.3 g / 100 mL, 1.2 g / 100 mL, 1.1 g / 100 mL, 1.0 g / 100 mL, 0.9 g / 100 mL, 0.8 g / 100 mL, 0.7 g / 100 mL, 0.6 g / 100 mL, 0.5 g / 100 mL, 0.4 g / 100 mL, 0.3 g / 100 mL, or 0.2 g / 100 mL. In addition, beverages with a carbohydrate concentration of less than 0.5 g / 100 mL correspond to "zero carbohydrate beverages."

[0018] The carbohydrate concentration can be measured by known methods, and can be calculated by subtracting the amounts of water, protein, lipids, ash, and dietary fiber from the mass of the sample to be measured (see the Nutrition Labeling Standards (Consumer Affairs Agency Notification No. 9, December 16, 2009, partially revised)).

[0019] The beer-taste fermented alcoholic beverage of the present invention is characterized in that its butyric acid concentration is at a predetermined value. Specifically, the lower limit of the butyric acid concentration (or higher than or equal to) is 0.35 mg / L, and the lower limit of the butyric acid concentration is 0.36 mg / L, 0.37 mg / L, 0.38 mg / L, 0.39 mg / L, 0.40 mg / L, 0.41 mg / L, 0.42 mg / L, 0.43 mg / L, 0.44 mg / L, 0.45 mg / L, 0.46 mg / L, 0.47 mg / L, 0.48 mg / L, 0.49 mg / L, 0.50 mg / L, 0.51 mg / L, It can also be 0.52 mg / L, 0.53 mg / L, 0.54 mg / L, 0.55 mg / L, 0.56 mg / L, 0.57 mg / L, 0.58 mg / L, 0.59 mg / L, 0.60 mg / L, 0.61 mg / L, 0.62 mg / L, 0.63 mg / L, 0.64 mg / L, 0.65 mg / L, 0.66 mg / L, 0.67 mg / L, 0.68 mg / L, 0.69 mg / L or 0.70 mg / L.Furthermore, the upper limit (or less than) of the butyric acid concentration in the beer-taste fermented alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but may be, for example, 2.00 mg / L, 1.99 mg / L, 1.98 mg / L, 1.97 mg / L, 1.96 mg / L, 1.95 mg / L, 1.94 mg / L, 1.93 mg / L, 1.92 mg / L, 1.91 mg / L, 1.90 mg / L, 1.89 mg / L, 1.88 mg / L, 1.87 mg / L, 1.86 mg / L, 1.85 mg / L, 1.84 ... L, 1.83mg / L, 1.82mg / L, 1.81mg / L, 1.80mg / L, 1.79mg / L, 1.78mg / L, 1.77mg / L, 1.76mg / L, 1.75mg / L, 1.74mg / L, 1.73mg / L, 1.72mg / L, 1.7 1mg / L, 1.70mg / L, 1.69mg / L, 1.68mg / L, 1.67mg / L, 1.66mg / L, 1.65mg / L, 1.64mg / L, 1.63mg / L, 1.62mg / L, 1.61mg / L, 1.60mg / L, 1.59mg / L , 1.58mg / L, 1.57mg / L, 1.56mg / L, 1.55mg / L, 1.54mg / L, 1.53mg / L, 1.52mg / L, 1.51mg / L, 1.50mg / L, 1.49mg / L, 1.48mg / L, 1.47mg / L, 1.46 mg / L, 1.45 mg / L, 1.44 mg / L, 1.43 mg / L, 1.42 mg / L, 1.41 mg / L, 1.40 mg / L, 1.39 mg / L, 1.38 mg / L, 1.37 mg / L, 1.36 mg / L, 1.35 mg / L, 1.34 mg / L, 1.33mg / L, 1.32mg / L, 1.31mg / L, 1.30mg / L, 1.29mg / L, 1.28mg / L, 1.27mg / L, 1.26mg / L, 1.25mg / L, 1.24mg / L, 1.23mg / L, 1.22mg / L, 1.21m g / L, 1.20 mg / L, 1.19 mg / L, 1.18 mg / L, 1.17 mg / L, 1.16 mg / L, 1.15 mg / L, 1.14 mg / L, 1.13 mg / L, 1.12 mg / L, 1.11 mg / L or 1.00 mg / L.These lower and upper limits can be combined in any desired manner, and the butyric acid concentration of the beer-taste fermented alcoholic beverage of the present invention can be, for example, from 0.35 mg / L to 2.00 mg / L, from 0.35 mg / L to 1.50 mg / L, from 0.35 mg / L to 1.00 mg / L, from 0.40 mg / L to 2.00 mg / L, from 0.40 mg / L to 1.50 mg / L, from 0.40 mg / L to 1.00 mg / L, from 0.45 mg / L to 2.00 mg / L, from 0.45 mg / L to 1.50 mg / L, from 0.45 mg / L to 1.00 mg / L, from 0.50 ... mg / L or more and 2.00 mg / L or less, 0.50 mg / L or more and 1.50 mg / L or less, 0.50 mg / L or more and 1.00 mg / L or less, 0.60 mg / L or more and 2.00 mg / L or less, 0.60 mg / L or more and 1.50 mg / L or less, 0.60 mg / L or more and 1.00 mg / L or less, 0.65 mg / L or more and 2.00 mg / L or less, 0.65 mg / L or more and 1.50 mg / L or less, 0.65 mg / L or more and 1.00 mg / L or less, 0.70 mg / L or more and 2.00 mg / L or less, 0.70 mg / L or more and 1.50 mg / L or less, or 0.70 mg / L or more and 1.00 mg / L or less.

[0020] The butyric acid concentration of the beer-flavored fermented alcoholic beverage of the present invention may be, for example, 0.35 mg / L or more and 0.90 mg / L or less, 0.35 mg / L or more and 0.80 mg / L or less, 0.35 mg / L or more and 0.70 mg / L or less, 0.35 mg / L or more and 0.60 mg / L or less, 0.35 mg / L or more and 0.60 mg / L or less, 0.40 mg / L or more and 0.90 mg / L or less, 0.40 mg / L or more and 0.80 mg / L or less, 0.40 mg / L or more and 0.70 mg / L or less, 0.40 mg / L or more and 0.60 mg / L or less, 0.40 mg / L or more and 0.60 mg / L or less, It can also be 0.90 mg / L or less, 0.45 mg / L to 0.80 mg / L, 0.45 mg / L to 0.70 mg / L, 0.45 mg / L to 0.60 mg / L, 0.45 mg / L to 0.60 mg / L, 1.00 mg / L to 2.00 mg / L, 1.00 mg / L to 1.80 mg / L, 1.00 mg / L to 1.50 mg / L, 1.20 mg / L to 2.00 mg / L, 1.50 mg / L to 2.00 mg / L, 1.20 mg / L to 1.80 mg / L, or 1.20 mg / L to 1.50 mg / L. In the above, "or less" can be interpreted as "less than," and "or more" can be interpreted as "greater than."

[0021] In the beer-taste fermented alcoholic beverage of the present invention, the butyric acid may be derived from the raw material, may be added separately from the plant raw material, or may be produced by fermentation.

[0022] The method for adjusting the butyric acid concentration in the beer-taste fermented alcoholic beverage of the present invention is not particularly limited, but can include, for example, adding butyric acid during the beverage production process or appropriately selecting raw materials and setting production conditions to allow the beer-taste fermented alcoholic beverage to contain a predetermined concentration of butyric acid. Non-limiting examples of such raw materials and production conditions include selecting yeast (including strains) and adjusting fermentation conditions (see, for example, Yan Lin, et al., Biomass and Bioenergy, 2012, 47, 395-401; Garces Daza F, et al., Biotechnol Biofuels Bioprod, 2023, 26; 16(1): 71).

[0023] When butyric acid is added in the production of the beer-flavored fermented alcoholic beverage of the present invention, the butyric acid may be in any form suitable for food production, and may be in any form such as liquid, powder, solid, or a combination thereof, as long as it is easily soluble in an aqueous solvent.

[0024] In the beer-taste fermented alcoholic beverage of the present invention, the butyric acid concentration can be measured using gas chromatography-mass spectrometry (GC / MS).

[0025] The beer-taste fermented alcoholic beverage of the present invention is also characterized in that the ratio of the alcohol concentration (v / v %) to the butyric acid concentration (mg / L) in the beverage is a predetermined value. Specifically, the lower limit of the ratio of the alcohol concentration to the butyric acid concentration in the beverage (greater than or equal to) is 0.5, but it can also be 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, or 4.0. The upper limit (less than or equal to) is 10.0, but can also be 9.9, 9.8, 9.7, 9.6, 9.5, 9.4, 9.3, 9.2, 9.1, 9.0, 8.9, 8.8, 8.7, 8.6, 8.5, 8.4, 8.3, 8.2, 8.1, 8.0, 7.9, 7.8, 7.7, 7.6, 7.5, 7.4, 7.3, 7.2, 7.1 or 7.0.These lower and upper limits can be combined in any desired manner, and the ratio of the alcohol concentration (v / v %) to the butyric acid concentration (mg / L) in the beer-flavored fermented alcoholic beverage of the present invention can be, for example, 0.5 or more and less than 10.0, 1.0 or more and less than 10.0, 1.5 or more and less than 10.0, 2.0 or more and less than 10.0, 2.5 or more and less than 10.0, 3.5 or more and less than 10.0, 4.0 or more and less than 10.0, 0.5 or more and less than 9.5, 1.0 or more and less than 9.5, 1.5 or more and less than 9.5, 2.0 or more and less than 9.5, 2.5 or more and less than 9.5, 3.5 or more and less than 9.5, 4.0 or more and less than 9.5, 0.5 or more and less than 9.0, 1.0 or more and less than 9.0, 1.5 or more and less than 9.0, 2.0 or more and less than 9.0, 2.5 or more and less than 9.0, 3.5 or more and less than 9.0, 4.0 or more and less than 9.5 Upper 9.0 or less, 0.5 or more and 8.5 or less, 1.0 or more and 8.5 or less, 1.5 or more and 8.5 or less, 2.0 or more and 8.5 or less, 2.5 or more and 8.5 or less, 3.5 or more and 8.5 or less, 4.0 or more and 8.5 Below, 0.5 to 8.0, 1.0 to 8.0, 1.5 to 8.0, 2.0 to 8.0, 2.5 to 8.0, 3.5 to 8.0, 4.0 to 8.0, 0. It can be 5 or more and 7.5 or less, 1.0 or more and 7.5 or less, 1.5 or more and 7.5 or less, 2.0 or more and 7.5 or less, 2.5 or more and 7.5 or less, 3.5 or more and 7.5 or less, 4.0 or more and 7.5 or less, 0.5 or more and 7.0 or less, 1.0 or more and 7.0 or less, 1.5 or more and 7.0 or less, 2.0 or more and 7.0 or less, 2.5 or more and 7.0 or less, 3.5 or more and 7.0 or less, or 4.0 or more and 7.0 or less.

[0026] The beer-taste fermented alcoholic beverage of the present invention is also characterized in that the ratio of purine concentration to butyric acid concentration in the beverage is a predetermined value. Specifically, the upper limit of the ratio of purine concentration (mg / 100 mL) to butyric acid concentration (mg / L) in the beverage (less than or equal to or less than) is less than 1.20, but is not limited to the following values: 1.19, 1.18, 1.17, 1.16, 1.15, 1.14, 1.13, 1.12, 1.11, 1.10, 1.09, 1.08, 1.07, 1.06, 1.05, 1.04, 1.03, 1.02, 1.01, 1.00, 0.99, 0.98, 0.97, 0.96, 0.97, 0.98, 0.99, 0.98, 0.97, 0.96, 0.99, 0.98 ... 0.95, 0.94, 0.93, 0.92, 0.91, 0.90, 0.89, 0.88, 0.87, 0.86, 0.85, 0.84, 0.83, 0.82, 0.81, 0.80, 0.79, 0.78, 0.77, 0.76, 0.75, 0.74, 0.73, 0.72, 0.71, 0.70, 0.69, 0.68, 0.67, 0.66, 0.65, 0.64, 0.63, 0.62, 0.61 or 0.60. The lower limit value (greater than or equal to) can be set arbitrarily, and can be, for example, 0.10, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19, 0.20, 0.21, 0.22, 0.23, 0.24, 0.25, 0.26, 0.27, 0.28, 0.29, 0.30, 0.31, 0.32, 0.33, 0.34, 0.35, or 0.36.These upper and lower limits can be combined in any desired manner, and the ratio of the purine concentration (mg / 100 mL) to the butyric acid concentration (mg / L) in the beer-flavored fermented alcoholic beverage of the present invention can be, for example, 0.10 or more and less than 1.20, 0.15 or more and less than 1.20, 0.20 or more and less than 1.20, 0.25 or more and less than 1.20, 0.30 or more and less than 1.20, 0.35 or more and less than 1.20, 0.10 or more and less than 1.10, 0.15 or more and less than 1.10, 0.20 or more and less than 1.10, 0.25 or more and less than 1.10, 0.30 or more and less than 1.10, 0.35 or more and less than 1.10, 0.10 or more and less than 1.00, 0.15 or more and less than 1.00, 0.20 or more and less than 1.20 00 or less, 0.25 or more and 1.00 or less, 0.30 or more and 1.00 or less, 0.35 or more and 1.00 or less, 0.10 or more and 0.90 or less, 0.15 or more and 0.90 or less, 0.20 or more and 0.90 or less, 0.25 or more and 0.90 or less, 0.30 or more and 0.90 or less, 0.35 or more and 0.90 or less, 0.10 or more and 0.80 or less, 0.15 or more and 0.80 or less, 0.20 or more and 0.80 or less, 0.25 or more and 0.80 or less, 0.30 or more and 0.80 or less, 0.35 or more and 0.80 or less, 0.10 or more and 0.70 or less, 0.15 or more and 0.70 or less, 0.20 or more and 0.70 or less, 0.25 or more and 0.70 or less, 0.30 or more and 0.70 or less, or 0.35 or more and 0.70 or less.

[0027] The beer-flavored fermented alcoholic beverage of the present invention is characterized by its favorable flavor intensity, complexity, and balance of aroma and taste, despite its reduced purine concentration. Beer-flavored fermented alcoholic beverages (particularly beer and happoshu) with reduced purine concentrations have flavor problems, such as a reduced flavor depth due to the reduced purine concentration. The beer-flavored fermented alcoholic beverage of the present invention has improved flavor intensity, complexity, and balance of aroma and taste, thereby solving the above-mentioned problems of beer-flavored fermented alcoholic beverages with reduced purine concentrations. Here, "flavor intensity" refers to the degree of beer-like aroma and taste. Furthermore, "complexity" refers to the degree of beer-like complexity. Furthermore, "balance of aroma and taste" refers to a flavor in which the various taste elements (sweetness, bitterness, sourness, umami, etc.) that constitute the natural taste of beer are not prominent, but are instead well-balanced and beer-like.

[0028] The beer-taste fermented alcoholic beverage of the present invention can be produced without any particular manufacturing procedure, as long as the purine concentration is reduced to a predetermined level and the butyric acid concentration is maintained at a predetermined value. For example, it can be produced as follows. Specifically, a beer-taste fermented alcoholic beverage can be produced by adding fermentation yeast to wort prepared from brewing raw materials such as malt, hops, auxiliary materials, and brewing water, fermenting the resulting fermented liquid, storing it at low temperature, and then removing the yeast through a filtration process. The purine concentration in a beer-taste fermented alcoholic beverage can be reduced according to known methods described below. Furthermore, a predetermined concentration of butyric acid can be contained in a beer-taste fermented alcoholic beverage by adding butyric acid during the beverage manufacturing process or by appropriately selecting raw materials or manufacturing conditions, as described above. In this manner, a beer-taste fermented alcoholic beverage with a reduced purine concentration and a predetermined butyric acid concentration can be produced.

[0029] The purine concentration in a beer-flavored fermented alcoholic beverage can be reduced by known methods. Non-limiting examples of methods for reducing the purine concentration in a beer-flavored fermented alcoholic beverage include a method in which a pre-fermentation solution or a fermentation solution is contacted with an adsorbent such as activated carbon or zeolite to reduce the purine content in the beverage (see JP 2003-169658 A, JP 2004-290071 A, JP 2004-290072 A, JP 2015-112090 A, etc.), and a method in which the purine content in a beverage is reduced using ingredients other than malt that contain less purine (e.g., soy protein, corn grits) (see JP 2014-117204 A, JP 2014-117205 A, etc.).

[0030] The carbohydrate concentration in a beer-taste fermented alcoholic beverage can be reduced by known methods, including, but not limited to, adding glucoamylase during the saccharification process, adding glucoamylase during the fermentation process (see Enzyme Utilization Technology Encyclopedia: From Basics and Analysis to Modification, Advanced Functionalization, and Industrial Use (edited by Makoto Komiyama, NTS Co., Ltd., 2010)), reducing carbohydrates by increasing the assimilation rate of yeast using liquid sugar containing a large amount of carbohydrates that can be assimilated by yeast (see JP 2009-131202 A), and filtering wort during the saccharification process (see JP 2012-147780 A).

[0031] In the above production procedure, wort can be produced by conventional methods. For example, a mixture of brewing raw materials and brewing water is saccharified, filtered to obtain wort, and then hops are added to the wort, followed by boiling and cooling the boiled wort to prepare the wort. Alternatively, wort can be prepared by adding a commercially available enzyme preparation during the saccharification process. For example, a protease preparation can be used for protein degradation; an α-amylase preparation, a glucoamylase preparation, a pullulanase preparation, or the like can be used for carbohydrate degradation; and a β-glucanase preparation, a cellulase-degrading enzyme preparation, or the like can be used for cellulolysis, or a mixture of these preparations can also be used.

[0032] In the production of the beer-taste fermented alcoholic beverage of the present invention, in addition to malt, other ingredients may be used, such as ungerminated wheat (e.g., ungerminated barley (including extracts), ungerminated wheat (including extracts)); rice, corn, koryang (red radish), potato, starch, sugars (e.g., liquid sugar), fruit (e.g., fruit juice, concentrated fruit juice), coriander or its seeds, spices or ingredients thereof (e.g., pepper, cinnamon, Japanese pepper), herbs (e.g., chamomile, sage, basil), vegetables (e.g., sweet potato, pumpkin), buckwheat or sesame, carbohydrate-containing substances, etc. Other brewing ingredients that can be used include secondary ingredients such as honey, brown sugar, salt, miso, flowers, tea, coffee, cocoa (including preparations of tea, coffee, and cocoa), and seafood (e.g., oysters, kelp, wakame seaweed, and bonito flakes); nitrogen sources such as protein hydrolysates and yeast extract; grains other than those mentioned above (e.g., soybeans); and other additives such as flavorings, colorants, foam / foam retention improvers, water quality conditioners, and fermentation aids. However, the above are merely examples, and ingredients other than those mentioned above can also be used in the production of the beer-taste fermented alcoholic beverage of the present invention. The beer-taste fermented alcoholic beverage of the present invention can be made using at least malt and hops as ingredients other than brewing water, and in some cases, sugars, rice, corn, starch, and the like can also be used as ingredients. It goes without saying that all-malt beer, a beer-taste fermented alcoholic beverage, can be made from malt, hops, and water.

[0033] In the beer-taste fermented alcoholic beverage of the present invention, the ethyl acetate concentration can be, for example, 100 ppm or less, and from the viewpoint of achieving a better taste intensity, refreshment, and balance between aroma and taste, it can be preferably 50 ppm or less, more preferably 40 ppm or less, and even more preferably 30 ppm or less. Furthermore, in the beer-taste fermented alcoholic beverage of the present invention, the ethyl acetate concentration can be, for example, 1 ppm or more, 2 ppm or more, or 3 ppm or more. The ethyl acetate concentration of the beer-taste fermented alcoholic beverage can be adjusted by known methods (e.g., using yeast with low ethyl acetate production ability, adjusting brewing conditions such as fermentation temperature, etc.).

[0034] The ethyl acetate concentration in the beer-flavored fermented alcoholic beverage of the present invention can be measured using a headspace gas chromatograph equipped with an FID as described in "8.22" of the BCOJ Beer Analysis Method (revised and expanded in 2013). For example, the ethyl acetate concentration can be measured by introducing the gas phase of a beer sample heated in a vial into a gas chromatograph equipped with an FID detector, reading the area of ​​ethyl acetate on the gas chromatogram, and calculating the amount of each component from the ratio to the area of ​​the internal standard (n-butanol). For more accurate concentration measurements, it is desirable to use a calibration curve prepared based on the measurements of several control samples with known concentrations.

[0035] The malic acid concentration in the beer-taste fermented alcoholic beverage of the present invention can be, for example, 20 to 120 ppm, preferably 30 to 100 ppm. The malic acid concentration in the beer-taste fermented alcoholic beverage can be measured by capillary electrophoresis as described in "8.24.2" of the BCOJ Beer Analysis Methods (revised and expanded in 2013).

[0036] In the present invention, the term "bitterness value (BU)" refers to a value measured according to the method described in Section 8.15 of the BCOJ Beer Analysis Methods (revised and expanded in 2013). Specifically, the bitterness value can be determined by adding an acid to a sample beverage, extracting it with isooctane, measuring the absorbance (275 nm) of the isooctane layer, and multiplying this measured value by 50.

[0037] The bitterness value (BU) of the beverage of the present invention is, for example, 2 to 60, and from the viewpoint of obtaining a beer-taste fermented alcoholic beverage with a more favorable flavor, it can be, for example, 3 to 30, preferably 4 to 25, more preferably 5 to 22, and even more preferably 5.5 to 20.

[0038] In the present invention, the method for adjusting the bitterness value (BU) is not particularly limited, but a preferred example is a method of adjusting the amount of hops and / or hop processed products used in the production of a beer-flavored fermented alcoholic beverage and / or the boiling time. Generally, increasing the amount of hops and / or hop processed products used and / or the boiling time increases the concentration of iso-α acids and other components in the resulting beer-flavored fermented alcoholic beverage, thereby increasing the BU of the resulting beer-flavored fermented alcoholic beverage. Decreasing the amount of hops and / or hop processed products used and / or the boiling time decreases the concentration of iso-α acids and other components in the resulting beer-flavored fermented alcoholic beverage, thereby decreasing the BU of the resulting beer-flavored fermented alcoholic beverage. Examples of hops that can be used include fresh hops, hop pellets that have been crushed and processed into pellets, lupulin-rich hop pellets obtained by sieving lupulin granules during processing, and hop extracts from which lupulin's bitterness, essential oils, and the like have been extracted. Furthermore, examples of hop processed products that can be used include low hops, hexa hops, tetra hops, and isomerized hop extracts (iso hop extracts).

[0039] The pH of the beer-taste fermented alcoholic beverage of the present invention can be adjusted to 2.0 or higher and 7.0 or lower, preferably 2.3 or higher and 5.0 or lower, more preferably 3.0 or higher and 4.7 or lower, and most preferably 3.5 or higher and 4.5 or lower. The pH of the beer-taste fermented alcoholic beverage of the present invention can be adjusted using a pH adjuster. The pH of the beer-taste fermented alcoholic beverage can be measured using a commercially available pH meter (e.g., HORIBA Scientific benchtop pH meter, Horiba Advanced Techno Co., Ltd.).

[0040] The beverage provided by the present invention can be provided as a bottled beverage after being subjected to a step of adding carbon dioxide gas as needed, and further subjected to steps such as a filling step and a sterilization step. Sterilization may be carried out before or after filling into the container. Furthermore, if the pH of the beverage is adjusted to less than 4, the beverage can be filled directly without going through the sterilization step to produce a bottled beverage.

[0041] The container used for the beverage of the present invention may be any container that is normally used for filling beverages, such as a metal can, a barrel, a plastic bottle (e.g., a PET bottle or cup), a paper container, a bottle, or a pouch container, but metal cans, barrels, plastic bottles (e.g., a PET bottle), or a bottle are preferred.

[0042] Another aspect of the present invention provides a method for producing a beer-taste fermented alcoholic beverage having a purine concentration of 2.0 mg / 100 mL or less, the method comprising the step of adding butyric acid so that the produced beverage has a butyric acid concentration of 0.35 mg / L or more. The production method of the present invention improves the flavor of the produced beer-taste fermented alcoholic beverage. Here, "improved flavor" or "flavor improvement" of a beer-taste fermented alcoholic beverage means that a good flavor intensity, refreshment, and balance of aroma and taste are achieved in the beer-taste fermented alcoholic beverage despite the reduced purine concentration. The production method of the present invention can be carried out in accordance with the above and other descriptions of the beer-taste fermented alcoholic beverage of the present invention.

[0043] According to another aspect of the present invention, there is provided a method for improving the flavor of a beer-taste fermented alcoholic beverage having a purine concentration of 2.0 mg / 100 mL or less, the method comprising the step of adding butyric acid so that the butyric acid concentration in the produced beverage is 0.35 mg / L or more. The flavor improving method can improve the flavor of a beer-taste fermented alcoholic beverage with a reduced purine concentration. The flavor improving method of the present invention can be carried out in accordance with the above-mentioned and other descriptions of the beer-taste fermented alcoholic beverage and its production method of the present invention.

[0044] The present invention will be described in more detail based on the following examples, but the present invention is not limited to these examples.

[0045] Measurement of Alcohol Concentration The alcohol concentration (ethanol concentration) was measured according to the method described in the "National Tax Agency Specified Analysis Method."

[0046] Measurement of purine concentration Purine concentration was measured by a method in which purine was hydrolyzed with perchloric acid and then detected using LC-MS / MS (liquid chromatography mass spectrometry) (see Food Hygiene Journal 55(2):110-116(2014)).

[0047] Measurement of Butyric Acid Concentration: The butyric acid concentration was measured using GC / MS. Specifically, the procedure was as follows: As a pretreatment, the sample was diluted 2-fold with ethanol, and 100 μL was sampled in a 10 mL vial and subjected to a Gestell MPS (Multi-Purpose Sampler) system. The entire volume was purged with nitrogen using a DHS to vaporize the sample, allowing the components to be adsorbed onto Tenax. The Tenax tube was then placed in a TDU (Thermal Desorption Unit). The components were then desorbed by heating within the TDU. These components were then re-adsorbed onto the wool liner of a CIS (Cooled Injection System) cooled to -50°C and desorbed by heating. The desorbed components were then introduced into a GC column, and ions were measured using MS. The analytical conditions for the Gestell MPS system, MPS / TDU / CIS, and GC / MS are shown in Tables 1 to 3.

[0048]

[0049]

[0050]

[0051] Example 1: Production and evaluation of beer-flavored fermented alcoholic beverages In Example 1, test samples of beer-flavored beverages were prepared and evaluation tests were carried out on each sample.

[0052] (1) Method A. Preparation of Test Samples Wort was obtained by saccharifying malt using an enzyme and filtering the resulting wort. Hops and liquid sugar containing primarily assimilable sugars were added to the resulting wort, which was then boiled at 100°C. The wort was then allowed to stand to separate the coagulated protein (trube), and then cooled to obtain a pre-fermentation solution. Bottom-fermenting yeast was added to the resulting pre-fermentation solution, and primary and secondary fermentations were carried out to obtain a fermented liquor. The resulting fermented liquor was stored at low temperature to terminate the fermentation, and then filtered to obtain a beer-flavored fermented alcoholic beverage (malt usage ratio: 53%). This beer-flavored fermented alcoholic beverage was then diluted and brewing ethanol (95%) was added to prepare a base beverage (Test Group 1 shown in Table 5). Brewing ethanol (95%) and / or butyric acid were added to this base beverage to prepare test samples for Test Groups 2 to 12 shown in Table 5.

[0053] (i) Evaluation test The test was conducted by four trained panelists. The evaluation criteria for taste intensity, refreshment, and balance of aroma and taste are shown in Table 4. These evaluation items were evaluated using scores in increments of 0.1 within a range of 1.0 (minimum value) to 5.0 (maximum value) based on the evaluation criteria in Table 4, and the average scores of the four panelists was calculated. In addition, the score for each evaluation item in Test Plot 1 was set to 1.50, and Test Plots 2 to 12 were evaluated. Samples with a score of 3.0 or higher were determined to have an improvement effect.

[0054]

[0055] (2) Results The results are shown in Table 5. When the butyric acid concentration was at a predetermined concentration, good results were obtained, with scores of 3.0 or higher for flavor intensity, complexity, and balance of aroma and taste.

[0056]

Claims

1. A beer-flavored fermented alcoholic beverage having a purine concentration of 2.0 mg / 100 mL or less and a butyric acid concentration of 0.35 mg / L or more.

2. A beer-flavored fermented alcoholic beverage according to claim 1, wherein the malt usage ratio is 50% or more and 100% or less.

3. A beer-flavored fermented alcoholic beverage according to claim 1 or 2, having a butyric acid concentration of 0.35 mg / L or more and 2.00 mg / L or less.

4. A beer-flavored fermented alcoholic beverage according to claim 1 or 2, having a butyric acid concentration of 0.70 mg / L or more and 1.00 mg / L or less.

5. A beer-flavored fermented alcoholic beverage according to claim 1 or 2, having an alcohol concentration of 10.0 v / v % or less.

6. A beer-flavored fermented alcoholic beverage according to claim 1 or 2, in which the ratio of the alcohol concentration (v / v %) to the butyric acid concentration (mg / L) in the beverage is 0.50 or more and less than 10.

0.

7. A beer-flavored fermented alcoholic beverage according to claim 1 or 2, in which the ratio of purine concentration (mg / 100 mL) to butyric acid concentration (mg / L) in the beverage is less than 1.

20.

8. A method for producing a beer-flavored fermented alcoholic beverage having a purine concentration of 2.0 mg / 100 mL or less, the method including a step of incorporating butyric acid so that the butyric acid concentration of the produced beverage is 0.35 mg / L or more.

9. A method for improving the flavor of a beer-flavored fermented alcoholic beverage having a purine concentration of 2.0 mg / 100 mL or less, the method comprising a step of adding butyric acid so that the butyric acid concentration of the produced beverage is 0.35 mg / L or more.

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