Beer-flavored beverage and method for manufacturing same

Abstract

The purpose of the present invention is to provide a beer-flavored beverage that has rich taste and delivers refreshing stimulation. The present invention provides a beer-flavored beverage in which: the total concentration of free carboxymethyllysine (CML), free carboxyethyllysine (CEL), and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) is 200 ppb to 1,750 ppb; the total concentration of bound CML, bound CEL, and bound MG-H1 is 33 ppb to 160 ppb; and the bound CML, bound CEL, and bound MG-H1 are contained in a peptide fraction having a molecular weight of 35–50 kDa.

Description

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

[0001] This application benefits from the priority of an earlier Japanese application, Patent Application No. 2024-95490 (filing date: June 12, 2024), the entire disclosure of which is incorporated herein by reference.

[0002] The present invention relates to a beer-taste beverage and a method for producing the same.

[0003] Beers are required to have a moderate richness. Techniques for achieving this effect include the addition of alcohols, aldehydes, various sweeteners, etc. (Patent Document 1). However, all of these techniques inevitably affect the balance of flavors other than the richness, and many problems remain.

[0004] It has also been reported that peptides with molecular weights of 1,000 to 5,000 Da, which are products obtained by the Maillard reaction, contribute to enhancing richness (Non-Patent Document 1), but the specific contributing components have not been identified.

[0005] JP 2016-214262 A

[0006] Food Chemistry, 99, 600-604

[0007] The present invention aims to provide a beer-flavored beverage that has a strong body and a good stimulating sensation.

[0008] The present inventors have found that by adding free Maillard reaction products (F-MRPs) and bound Maillard reaction products (B-MRPs) to a beer-taste beverage at concentrations within a specific range, the beer-taste beverage can be made to have a good full-bodied flavor and a good stimulating sensation. The present invention is based on these findings.

[0009] The present invention provides the following: [1] A beer-taste beverage in which the total concentration of free carboxymethyllysine (CML), free carboxyethyllysine (CEL), and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) is from 200 ppb to 1750 ppb, the total concentration of bound CML, bound CEL, and bound MG-H1 is from 33 ppb to 160 ppb, and the bound CML, bound CEL, and bound MG-H1 are contained in a peptide fraction with a molecular weight of 35 to 50 kDa. [2] A beer-taste beverage according to item [1] above, in which the total concentration of free CML, free CEL, and free MG-H1 is from 200 ppb to 1700 ppb. [3] The beer-taste beverage according to [1] or [2] above, wherein the total concentration of bound CML, bound CEL, and bound MG-H1 is 36 ppb or more and 140 ppb or less. [4] The beer-taste beverage according to any of [1] to [3] above, wherein the proportion of malt used is 50% or more. [5] A method for producing a beer-taste beverage, comprising the steps of: adding free CML, free CEL, and free MG-H1 so that the total concentration is 200 ppb or more and 1750 ppb or less; and adding free CML, free CEL, and bound MG-H1 so that the total concentration is 33 ppb or more and 160 ppb or less, and wherein the bound CML, bound CEL, and bound MG-H1 are contained in a peptide fraction having a molecular weight of 35 to 50 kDa. [6] A method for improving the flavor of a beer-taste beverage, comprising the steps of: adding free CML, free CEL, and free MG-H1 to the beverage so that the total concentration thereof is 200 ppb or more and 1750 ppb or less; and adding bound CML, bound CEL, and bound MG-H1 to the beverage so that the total concentration thereof is 33 ppb or more and 160 ppb or less, and wherein the bound CML, bound CEL, and bound MG-H1 are contained in a peptide fraction having a molecular weight of 35 to 50 kDa.

[0010] According to the present invention, by incorporating free Maillard reaction products (F-MRPs) and bound Maillard reaction products (B-MRPs) in a beer-taste beverage so that their concentrations fall within a predetermined range, it is possible to provide the beer-taste beverage with a strong body and a good stimulating sensation, which is advantageous in that it can meet the diverse tastes and needs of consumers.

[0011] FIG. 1 shows a calibration curve prepared from the retention times of gel filtration for HPLC analysis and the molecular weights of known substances, which was carried out in the example (Example 1). Specific Description of the Invention

[0012] In the present invention, the term "beer-taste beverage" refers to a beverage that has a beer-like flavor, and includes beer-taste alcoholic beverages and beer-taste non-alcoholic beverages.

[0013] In the present invention, "beer-taste alcoholic beverage" refers to a beverage fermented by yeast using ingredients such as a carbon source, a nitrogen source, and water, and includes beer and happoshu (including those containing distilled alcohol as ingredients and those containing no malt or hops). Preferred embodiments of beer-taste alcoholic beverages include beer-taste alcoholic beverages that use malt and / or ungerminated barley and wheat as at least a portion of their ingredients, and more preferably beer-taste alcoholic beverages that use malt as at least a portion of their ingredients. In addition, in the present invention, beer can mean a product obtained by fermenting malt, hops, and water, or a product obtained by fermenting malt, hops, and water with the addition of certain auxiliary ingredients, 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 products that do not use any flavorings) (see the Liquor Tax Act (Act No. 6 of 1953), which came into effect on October 1, 2024).

[0014] In the present invention, the term "beer-flavored non-alcoholic beverage" is used to refer to both beverages that contain no alcohol at all, i.e., beverages with an ethanol concentration of 0.00 v / v%, and beverages with an ethanol concentration of more than 0.00 v / v% and less than 1 v / v%. Beer-flavored non-alcoholic beverages include fermented beer-flavored non-alcoholic beverages and non-fermented beer-flavored non-alcoholic beverages, with fermented beer-flavored non-alcoholic beverages being preferred. Fermented beer-flavored non-alcoholic beverages refer to beer-flavored non-alcoholic beverages that have undergone a fermentation process using yeast, and include beverages produced by removing the alcoholic components generated during the fermentation process after the fermentation process (sometimes referred to herein as "de-alcoholized beverages"), as well as beverages produced by terminating the fermentation process when the ethanol concentration is less than 1 v / v%. Non-fermented beer-flavored non-alcoholic beverages refer to beverages produced without undergoing a fermentation process.

[0015] The beer-taste beverage of the present invention can use malt and / or ungerminated barley or wheat as at least a portion of its raw materials, and preferably uses at least one or both of barley malt and wheat malt as the barley-derived raw materials, and can also use malt extract. In the present invention, the proportion of barley malt (by mass) in the raw material malt (by mass) can be, for example, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, and 100% or less, or 100%, and the proportion of wheat malt (by mass) in the raw material malt (by mass) can be, for example, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, and 100% or less, or 100%.

[0016] When the beer-taste beverage of the present invention uses malt as at least a portion of an ingredient, the malt usage ratio may be, for example, 10% or less, 10% or more, 15% or less, 15% or more, 20% or less, 20% or more, 25% or more, 30% or less, 30% or more, 40% or less, 40% or more, 50% or less, 50% or more, 55% or less, 55% or more, 60% or less, 60% or more, 65% or less, 65% or more, 70% or less, 70% or more, 75% or less, 75% or more, 80% or less, 80% or more, 85% or less, 85% or more, 90% or less, 90% or more, 95% or more, 95% or more, 100% or less, or 100% or less, where "or less" can be interpreted as "less than," and "or greater than or equal to" can be interpreted as "greater than." These upper and lower limits can be combined as desired. In the present invention, the "ratio of malt used" refers to the ratio of the mass of malt to the mass of all raw materials excluding hops and brewing water.

[0017] The alcohol concentration of the beer of the present invention can be set arbitrarily. %、1. / v%、2.5v / v%、2.6v / v%、2.7v / v%、2.8v / v%、2.9v / v%、3.0v / v%、3.1v / v%、3.16 / v% v / v%、3.3v / v%、3.4v / v%、3.5v / v%、3.5v / v%、3.7v / v%、3.9v / v%、2.9v / v%2.2.6 / v%2. %、19、7v / v%、19.66 / v%、19.5v / v%、19.1v / v%、19.36 / v%、19.2 / / v% v%、19.0v / v%、18.9v / v%、18.8v / v%、1.77v / v%、18.6 / v%、18.5 / / v%、1..5 / v% v%, 18.3v / v%, 18.2v / v%, 18.1v / v%, 18.0v / v%, 17.9v / v%, 17.8v / v%, 17.7v / v%, 17.6v / v%, 17.5v / v%, 17.4v / v%, 17.3v / v%, 17.2v / v%, 17.1v / v%, 17.0 v / v%, 16.9v / v%, 16.8v / v%, 16.7v / v%, 16.6v / v%, 16.5v / v%, 16.4v / v%, 16.3v / v%, 16.2v / v%, 16.1v / v%, 16.0v / v%, 15.9v / v%, 15.8v / v%, 15.7v / v%, 15. 6v / v%, 15.5v / v%, 15.4v / v%, 15.3v / v%, 15.2v / v%, 15.1v / v%, 15.0v / v%, 14.9v / v%, 14.8v / v%, 14.7v / v%, 14.6v / v%, 14.5v / v%, 14.4v / v%, 14.3v / v%, 1 4.2v / v%, 14.1v / v%, 14.0v / v%, 13.9v / v%, 13.8v / v%, 13.7v / v%, 13.6v / v%, 13.5v / v%, 13.4v / v%, 13.3v / v%, 13.2v / v%, 13.1v / v%, 13.0v / v%, 12.9v / v%,12.8v / v%, 12.7v / v%, 12.6v / v%, 12.5v / v%, 12.4v / v%, 12.3v / v%, 12.2v / v%, 12.1v / v%, 12 .0v / v%, 11.9v / v%, 11.8v / v%, 11.7v / v%, 11.6v / v%, 11.5v / v%, 11.4v / v%, 11.3v / v%, 11.2 v / v%, 11.1v / v%, 11.0v / v%, 10.9v / v%, 10.8v / v%, 10.7v / v%, 10.6v / v%, 10.5v / v%, 10.4v / v%, 10.3v / v%, 10.2v / v%, 10.1v / v%, 10.0v / v%, 9.9v / v%, 9.8v / v%, 9.7v / v%, 9.6v / v%, 9.5 v / 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%, 7.9v / v%, 7.8v / v%, 7.7v / v% , 7.6v / v%, 7.5v / v%, 7.4v / v%, 7.3v / v%, 7.2v / v%, 7.1v / v%, 7.0v / v%, 6.9v / v%, 6.8v / v%, 6 .7v / v%, 6.6v / v%, 6.5v / v%, 6.4v / v%, 6.3v / v%, 6.1v / v% or 6.0v / v%. These lower and upper limits can be combined in any desired manner, and the alcohol concentration of the beer-taste alcoholic beverage of the present invention can be, for example, 1.0 to 20.0 v / v%, 1.0 to 19.0 v / v%, 1.0 to 18.0 v / v%, 1.0 to 17.0 v / v%, 1.0 to 16.0 v / v%, 1.0 to 15.0 v / v%, 1.0 to 14.0 v / v%, 1.0 to 13.0 v / v%, 1.0 to 12.0 v / v%, 1.0 to 1 ... 10.0 v / v%, 1.0 to 9.0 v / v%, 1.0 to 8.0 v / v%, 1.0 to 7.0 v / v%, 1.0 to 6.0 v / v%, 2.0 to 20.0 v / v%, 2.0 to 19.0 v / v%, 2.0 to 18.0 v / v%, 2.0 to 17.0 v / v%, 2.0 to 16.0 v / v%, 2.0 to 15.0 v / v%, 2.0 to 14.0 v / v%, 2.0 to 13.0 v / v%, 2.0 to 12.0 v / v%, 2.0 to 11.0 v / v%, 2.0 to 10.0 v / v%,2.0-9.0v / v%, 2.0-8.0v / v%, 2.0-7.0v / v%, 2.0-6.0v / v%, 3.0-20.0v / v%, 3 .0-19.0v / v%, 3.0-18.0v / v%, 3.0-16.0v / v%, 3.0-15.0v / v% , 3.0-14.0v / v%, 3.0-13.0v / v%, 3.0-12.0v / v%, 3.0-11.0v / v%, 3.0-10.0v / v%, 3.0-9.0v / v%, 3.0-8.0v / v%, 3.0-7.0v / v% or 3.0-6.0v / v%. ,

[0018] The alcohol concentration (ethanol concentration) of a beer-taste alcoholic beverage can be measured, for example, by the method described in the "National Tax Agency Prescribed Analytical Method."

[0019] ? Home 、0.98v / v%、0.97v / v%、0.96v / v%、0.95v / v%、0.94v / v%、0.93v / v%、0.92v / v %、0.91v / v%、0.90v / v%、0.89v / v%、0.88v / v%、0.87v / v%、0.86v / v%、0.85v / v%、0.84v / v%、0.83v / v%、0.82v / v%、0.81v / v%、0.80v / v%、0.79v / v%、0.78v / v%、0.77v / v%、0.76v / v%、0.75v / v%、0.74v / v%、0.73v / v%、0.72v / v%、0.71 v / v%、0.70v / v%、0.69v / v%、0.68v / v%、0.67v / v%、0.66v / v%、0.65v / v%、0.6 4v / v%、0.63v / v%、0.62v / v%、0.61v / v %、0.60v / v%、0.59v / v%、0.58v / v%、0. 57v / v%、0.56v / v%、0.55v / v%、0.54v / v%、0.53v / v%、0.52v / v%、0.51v / v%、0. 50v / v%、0.49v / v%、0.48v / v%、0.47v / v%、0.46v / v%、0.45v / v%、0.44v / v%、0 .43v / v%、0.42v / v%、0.41v / v%、0.40v / v%、0.39v / v%、0.38v / v%、0.37v / v%、 0.36v / v%、0.35v / v%、0.34v / v%、0.33 v / v%、0.32v / v%、0.31v / v%、0.30v / v% 、0.29v / v%、0.28v / v%、0.27v / v%、0.2 6v / v%、0.25v / v%、0.24v / v%、0.23v / v% 、0.22v / v%、0.21v / v%、0.20v / v%、0.19v / v%、0.18v / v%、0.17v / v%、0.16v / v %、0.15v / v%、0.14v / v%、0.13v / v%、0. 12v / v%、0.11v / v%、0.10v / v%、0.09v / v%、0.08v / v%、0.07v / v%、0.06v / v%、0 .05v / v%、0.04v / v%、0.03v / v%、0.02v / v%、0.01v / v%、0.009v / v%、0.008v / v%、0.007v / v%、0.006v / v%、0.005v / v%、The upper limit may be 0.004 v / v%, 0.003 v / v%, or 0.002 v / v%, and the lower limit (not less than or exceeding) may be 0.001 v / v%, 0.002 v / v%, 0.003 v / v%, or 0.004 v / v%, and these upper and lower limits may be combined in any manner.

[0020] The alcohol concentration (ethanol concentration) of a beer-flavored non-alcoholic beverage can be measured by gas chromatography (GC) with an FID detector. In this case, for more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values ​​of several control samples with known concentrations. It is preferable that these control samples with known concentrations are in the same range as the concentration to be measured. It is also preferable to use an internal standard, such as 2-propanol.

[0021] The beer-taste beverage of the present invention has the following chemical structure: The composition is characterized by containing at least carboxymethyllysine (CML), carboxyethyllysine (CEL), and methylglyoxal-derived hydroimidazolone-1 (MG-H1), which have the following chemical structure: In the present invention, the above-mentioned chemical structures themselves or those present in a partially ionized state are referred to as free CML, free CEL, and free MG-H1 (in this specification, free CML, free CEL, and free MG-H1 may be referred to as "free Maillard reaction products (F-MRPs)").

[0022] In the present invention, peptides having the above chemical structures in which the side chains of lysine and / or arginine are glycosylated residues and are present in the peptide fraction, i.e., peptides having the above chemical structures in which the side chains of lysine and / or arginine are glycosylated residues and constitute part of their structure, are referred to as bound CML, bound CEL, and bound MG-H1 (herein, bound CML, bound CEL, and bound MG-H1 may be referred to as "bound Maillard reaction products (B-MRPs)"). Bound CML, bound CEL, and bound MG-H1 are contained in a peptide fraction having a molecular weight of 35 to 50 kDa (preferably 35 to 45 kDa, more preferably 37 to 41 kDa, and even more preferably about 40 kDa) in the beer-taste beverage of the present invention.

[0023] In the beer-taste beverage of the present invention, the lower limit (or higher) of the total concentration of free CML, free CEL, and free MG-H1 is 200 ppb, but may be any of the following: 205 ppb, 210 ppb, 215 ppb, 220 ppb, 225 ppb, 230 ppb, 235 ppb, 240 ppb, 245 ppb, 250 ppb, 255 ppb, 260 ppb, 265 ppb, 270 ppb, 275 ppb, 280 ppb, 285 ppb, 290 ppb, 295 ppb, 300 ppb, 305 ppb, 310 ppb, 310 ppb, 315 ppb, 320 ppb, 325 ppb, 330ppb, 335ppb, 340ppb, 345ppb, 350ppb, 355ppb, 360ppb, 365ppb, 370ppb, 3 75ppb, 380ppb, 385ppb, 390ppb, 395ppb, 400ppb, 405ppb, 410ppb, 415ppb, 42 It can also be 0 ppb, 425 ppb, 430 ppb, 435 ppb, 440 ppb, 445 ppb, 450 ppb, 455 ppb, 460 ppb, 465 ppb, 470 ppb, 475 ppb, 480 ppb, 485 ppb, 490 ppb, 495 ppb or 500 ppb. The upper limit (less than or equal to) is 1750 ppb, but also includes 1740 ppb, 1730 ppb, 1720 ppb, 1710 ppb, 1700 ppb, 1690 ppb, 1680 ppb, 1670 ppb, 1660 ppb, 1650 ppb, 1640 ppb, 1630 ppb, 1620 ppb, 1610 ppb, 1600 ppb, 1590 ppb, 1580 ppb, 1570 ppb, 1560 ppb, 1550 ppb, 1540 ppb, 1530 ppb, 1520 ppb, 1510 ppb, 1500 ppb, 1490 ppb, and 1480 ppb. b, 1470ppb, 1460ppb, 1450ppb, 1440ppb, 1430ppb, 1420ppb, 1410ppb, 14 00ppb, 1390ppb, 1380ppb, 1370ppb, 1360ppb, 1350ppb, 1340ppb, 1330ppb , 1320ppb, 1310ppb, 1300ppb, 1290ppb, 1280ppb, 1270ppb, 1260ppb, 125 0ppb, 1240ppb, 1230ppb, 1220ppb, 1210ppb, 1200ppb, 1190ppb, 1180ppb,It can also be 1170 ppb, 1160 ppb, 1150 ppb, 1140 ppb, 1130 ppb, 1120 ppb, 1110 ppb, 1100 ppb, 1090 ppb, 1080 ppb, 1070 ppb, 1060 ppb, 1050 ppb, 1040 ppb, 1030 ppb, 1020 ppb, 1010 ppb or 1000 ppb. These lower and upper limits can be combined in any desired manner, and the total concentration of free CML, free CEL, and free MG-H1 in the beer-taste beverage of the present invention can be, for example, from 200 bbp to 1750 ppb, from 210 bbp to 1750 ppb, from 220 bbp to 1750 ppb, from 230 bbp to 1750 ppb, from 240 bbp to 1750 ppb, from 250 bbp to 1750 ppb, from 260 bbp to 1750 ppb, from 270 bbp to 1750 ppb, from 280 bbp to 1750 ppb, from 290 bbp to 1750 ppb, from 300 bbp to 1750 ppb, from 310 bbp to 1750 ppb, from 320 bbp to 1750 ppb, from 330 bbp to 1750 ppb, from 340 bbp to 1750 ppb, from 350 bbp to 1750 ppb, from 360 bbp to 1750 ppb, from 370 bbp to 1750 ppb, from 380 bbp to 1750 ppb, from 390 bbp to 1750 ppb, from 400 bbp to 1750 ppb, from 410 bbp to 1750 ppb, from 420 bbp to 1750 ppb, from 430 bbp to 1750 ppb, from 440 bbp to 1750 ppb, from 450 bbp to 1750 ppb, from 460 bbp to 1750 ppb, from 70 bbp to 1750 ppb, 280 bbp to 1750 ppb, 290 bbp to 1750 ppb, 300 bbp to 1750 ppb, 310 bbp to 1750 ppb, 320 bbp to 1750 ppb Bottom, 330 bbp to 1750 ppb, 340 bbp to 1750 ppb, 350 bbp to 1750 ppb, 360 bbp to 1750 ppb, 370 bbp to 1750 ppb, 380 bbp to 1750p pb or less, 390 bbp or more and 1750 ppb or less, 400 bbp or more and 1750 ppb or less, 410 bbp or more and 1750 ppb or less, 420 bbp or more and 1750 ppb or less, 430 bbp or more and 1750 ppb or less, 440 bbp or more1 750ppb or less, 450bbp or more and 1750ppb or less, 460bbp or more and 1750ppb or less, 470bbp or more and 1750ppb or less, 480bbp or more and 1750ppb or less, 490bbp or more and 1750ppb or less, 500bbp 1750ppb or more, 200bbp or more and 1700ppb or less, 210bbp or more and 1700ppb or less, 220bbp or more and 1700ppb or less, 230bbp or more and 1700ppb or less, 240bbp or more and 1700ppb or less, 250 bbp to 1700 ppb, 260 bbp to 1700 ppb, 270 bbp to 1700 ppb, 280 bbp to 1700 ppb, 290 bbp to 1700 ppb, 300 bbp to 1700 ppb,310 bps to 1700 ppb, 320 bps to 1700 ppb, 330 bps to 1700 ppb, 340 bps to 1700 ppb, 350 bps to 1700 ppb, 360 bps to 1700 ppb, 370 bps to 1700 ppb, 380 bps to 1700 ppb, 390 bps to 1700 ppb, 400 bps to 1700 ppb, 410 bps to 1700 ppb, 420 bps to 1700 ppb, 430 bps to 1700 ppb, 440 bps to 1700 ppb Below 1 bp, 450 bps to 1700 bps, 460 bps to 1700 bps, 470 bps to 1700 bps, 480 bps to 1700 bps, 490 bps to 1700 bps, 500 bps to 1700 bps, 200 bps to 1600 bps, 210 bps to 1600 bps, 220 bps to 1600 bps, 230 bps to 1600 bps, 240 bps to 1600 bps, 250 bps to 1600 bps, 260 bps to 1600 bps, 270 bps to 1600 bps Below 600 ppb, 280 ppb to 1600 ppb, 290 ppb to 1600 ppb, 300 ppb to 1600 ppb, 310 ppb to 1600 ppb, 320 ppb to 1600 ppb, 330 ppb to 1600 ppb, 340 ppb to 1600 ppb, 350 ppb to 1600 ppb, 360 ppb to 1600 ppb, 370 ppb to 1600 ppb, 380 ppb to 1600 ppb, 390 ppb to 1600 ppb, 400 ppb to 1600 ppb, 410 ppb ppb above 1600ppb, 420ppb above 1600ppb, 430ppb above 1600ppb, 440ppb above 1600ppb, 450ppb above 1600ppb, 460ppb above 1600ppb, 470ppb above 1600ppb, 480ppb above 1600ppb, 490ppb above 1600ppb, 500ppb above 1600ppb, 200ppb above 1500ppb, 210ppb above 1500ppb, 220ppb above 1500ppb, 230ppb above 1500ppb240 ppb to 1500 ppb, 250 ppb to 1500 ppb, 260 ppb to 1500 ppb, 270 ppb to 1500 ppb, 280 ppb to 1500 ppb, 290 ppb to 1500 ppb, 300 ppb to 1500 ppb, 310 ppb to 1500 ppb, 320 ppb to 1500 ppb, 330 ppb to 1500 ppb, 340 ppb to 1500 ppb, 350 ppb to 1500 ppb, 360 ppb to 1500 ppb, 370 ppb to 1500 ppb Below 1 ppb, 380 ppb to 1500 ppb, 390 ppb to 1500 ppb, 400 ppb to 1500 ppb, 410 ppb to 1500 ppb, 420 ppb to 1500 ppb, 430 ppb to 1500 ppb, 440 ppb to 1500 ppb, 450 ppb to 1500 ppb, 460 ppb to 1500 ppb, 470 ppb to 1500 ppb, 480 ppb to 1500 ppb, 490 ppb to 1500 ppb, 500 ppb to 1500 ppb, 200 ppb to 1500 ppb Below 400 ppb, 210 ppb to 1400 ppb, 220 ppb to 1400 ppb, 230 ppb to 1400 ppb, 240 ppb to 1400 ppb, 250 ppb to 1400 ppb, 260 ppb to 1400 ppb, 270 ppb to 1400 ppb, 280 ppb to 1400 ppb, 290 ppb to 1400 ppb, 300 ppb to 1400 ppb, 310 ppb to 1400 ppb, 320 ppb to 1400 ppb, 330 ppb to 1400 ppb, 340 ppb ppb above 1400 ppb, 350 ppb above 1400 ppb, 360 ppb above 1400 ppb, 370 ppb above 1400 ppb, 380 ppb above 1400 ppb, 390 ppb above 1400 ppb, 400 ppb above 1400 ppb, 410 ppb above 1400 ppb, 420 ppb above 1400 ppb, 430 ppb above 1400 ppb, 440 ppb above 1400 ppb, 450 ppb above 1400 ppb, 460 ppb above 1400 ppb, 470 ppb above 1400 ppb480 ppb to 1400 ppb, 490 ppb to 1400 ppb, 500 ppb to 1400 ppb, 200 ppb to 1300 ppb, 210 ppb to 1300 ppb, 220 ppb to 1300 ppb, 230 ppb to 1300 ppb, 240 ppb to 1300 ppb, 250 ppb to 1300 ppb, 260 ppb to 1300 ppb, 270 ppb to 1300 ppb, 280 ppb to 1300 ppb, 290 ppb to 1300 ppb, 300 ppb to 1300 ppb Below 1pb, 310pb to 1300pb, 320pb to 1300pb, 330pb to 1300pb, 340pb to 1300pb, 350pb to 1300pb, 360pb to 1300pb, 370pb to 1300pb, 380pb to 1300pb, 390pb to 1300pb, 400pb to 1300pb, 410pb to 1300pb, 420pb to 1300pb, 430pb to 1300pb, 440pb to 1300pb Below 300 ppb, 450 ppb to 1300 ppb, 460 ppb to 1300 ppb, 470 ppb to 1300 ppb, 480 ppb to 1300 ppb, 490 ppb to 1300 ppb, 500 ppb to 1300 ppb, 200 ppb to 1200 ppb, 210 ppb to 1200 ppb, 220 ppb to 1200 ppb, 230 ppb to 1200 ppb, 240 ppb to 1200 ppb, 250 ppb to 1200 ppb, 260 ppb to 1200 ppb, 270 ppb ppb above 1200ppb, 280ppb above 1200ppb, 290ppb above 1200ppb, 300ppb above 1200ppb, 310ppb above 1200ppb, 320ppb above 1200ppb, 330ppb above 1200ppb, 340ppb above 1200ppb, 350ppb above 1200ppb, 360ppb above 1200ppb, 370ppb above 1200ppb, 380ppb above 1200ppb, 390ppb above 1200ppb, 400ppb above 1200ppbThe concentration can be 410 ppb or more and 1200 ppb or less, 420 ppb or more and 1200 ppb or less, 430 ppb or more and 1200 ppb or less, 440 ppb or more and 1200 ppb or less, 450 ppb or more and 1200 ppb or less, 460 ppb or more and 1200 ppb or less, 470 ppb or more and 1200 ppb or less, 480 ppb or more and 1200 ppb or less, 490 ppb or more and 1200 ppb or less, or 500 ppb or more and 1200 ppb or less. In the present invention, the unit "ppb" is synonymous with "μg / L".

[0024] In the beer-taste beverage of the present invention, the lower limit (or greater than or equal to) of the combined concentration of bound CML, bound CEL, and bound MG-H1 is 33 ppb, but can also be 34 ppb, 35 ppb, 36 ppb, 37 ppb, 38 ppb, 39 ppb, 40 ppb, 41 ppb, 42 ppb, 43 ppb, 44 ppb, 45 ppb, 46 ppb, 47 ppb, 48 ppb, 49 ppb, 50 ppb, 51 ppb, 52 ppb, 53 ppb, 54 ppb, 55 ppb, 56 ppb, 57 ppb, 58 ppb, 59 ppb, or 60 ppb. The upper limits (or less than) are 160 ppb, 159 ppb, 158 ppb, 157 ppb, 156 ppb, 155 ppb, 154 ppb, 153 ppb, 152 ppb, 151 ppb, 150 ppb, 149 ppb, 148 ppb, 147 ppb, 146 ppb, 145 ppb, 144 ppb, 143 ppb, 142 ppb, 141 ppb, 140 ppb, 139 ppb, 138 ppb, 137 ppb, 136 ppb, 135 ppb, 134 ppb, 133 ppb, 132 ppb, 131 ppb, 1 It can also be 30 ppb, 129 ppb, 128 ppb, 127 ppb, 126 ppb, 125 ppb, 124 ppb, 123 ppb, 122 ppb, 121 ppb, 120 ppb, 119 ppb, 118 ppb, 117 ppb, 116 ppb, 115 ppb, 114 ppb, 113 ppb, 112 ppb, 111 ppb, 110 ppb, 109 ppb, 108 ppb, 107 ppb, 106 ppb, 105 ppb, 104 ppb, 103 ppb, 102 ppb, 101 ppb or 100 ppb.These lower and upper limits can be combined in any desired manner, and the total concentration of bound CML, bound CEL, and bound MG-H1 in the beer-taste beverage of the present invention can be, for example, from 33 ppb to 160 ppb, from 36 ppb to 160 ppb, from 40 ppb to 160 ppb, from 45 ppb to 160 ppb, from 50 ppb to 160 ppb, from 55 ppb to 160 ppb, from 60 ppb to 160 ppb, from 33 ppb to 150 ppb, from 36 ppb to 150 ppb, 0ppb or less, 40ppb or more and 150ppb or less, 45ppb or more and 150ppb or less, 50ppb or more and 150ppb or less, 55ppb or more and 150ppb or less, 60ppb or more and 150ppb or less, 33ppb or more and 140ppb or less, and 36ppb or less Above 140 ppb, 40 ppb to 140 ppb, 45 ppb to 140 ppb, 50 ppb to 140 ppb, 55 ppb to 140 ppb, 60 ppb to 140 ppb, 33 ppb to 130 ppb, 36 ppb b - 130 ppb or more, 40 ppb or more and 130 ppb or less, 45 ppb or more and 130 ppb or less, 50 ppb or more and 130 ppb or less, 55 ppb or more and 130 ppb or less, 60 ppb or more and 130 ppb or less, 33 ppb or more and 120 ppb or less, 3 6ppb to 120ppb, 40ppb to 120ppb, 45ppb to 120ppb, 50ppb to 120ppb, 55ppb to 120ppb, 60ppb to 120ppb, 33ppb to 110ppb , 36 ppb or more and 110 ppb or less, 40 ppb or more and 110 ppb or less, 45 ppb or more and 110 ppb or less, 50 ppb or more and 110 ppb or less, 55 ppb or more and 110 ppb or less, 60 ppb or more and 110 ppb or less, 33 ppb or more and 100 ppb or less, 36 ppb or more and 100 ppb or less, 40 ppb or more and 100 ppb or less, 45 ppb or more and 100 ppb or less, 50 ppb or more and 100 ppb or less, 55 ppb or more and 100 ppb or less, or 60 ppb or more and 100 ppb or less.

[0025] In the beer-taste beverage of the present invention, the lower limit (or higher) of the total concentration of six components, namely free CML, free CEL, free MG-H1, and bound CML, bound CEL, and bound MG-H1, is 233 ppb, but it is also possible to set the lower limit to 235 ppb, 240 ppb, 245 ppb, 250 ppb, 255 ppb, 260 ppb, 265 ppb, 270 ppb, 275 ppb, 280 ppb, 285 ppb, 290 ppb, 295 ppb, 300 ppb, 305 ppb, 310 ppb, 315 ppb, 320 ppb, 325 ppb, 330 ppb, 340 ppb, 345 ppb, 350 ppb, 355 ppb, 360 ppb, 365 ppb, 370 ppb, 375 ppb, 380 ppb, 385 ppb, 390 ppb, 395 ppb, 400 ppb, 405 ppb, 410 ppb, 415 ppb, 420 ppb, 425 ppb, 430 ppb, 430 ppb, 440 ppb, 445 ppb, 450 ppb, 455 ppb, 460 ppb, 465 ppb, 470 ppb, 475 ppb, 480 ppb, 485 ppb, 490 ppb, 495 ppb, 500 ppb, 505 It can also be 35 ppb, 340 ppb, 345 ppb, 350 ppb, 355 ppb, 360 ppb, 365 ppb, 370 ppb, 375 ppb, 380 ppb, 385 ppb, 390 ppb, 395 ppb, 400 ppb, 405 ppb, 410 ppb, 415 ppb, 420 ppb, 425 ppb, 430 ppb, 435 ppb, 440 ppb, 445 ppb, 450 ppb, 455 ppb, 460 ppb, 465 ppb, 470 ppb, 475 ppb, 480 ppb, 485 ppb, 490 ppb, 495 ppb or 500 ppb. The upper limit (less than or equal to) is 1910 ppb, but can be 1900 ppb, 1890 ppb, 1880 ppb, 1870 ppb, 1860 ppb, 1850 ppb, 1840 ppb, 1830 ppb, 1820 ppb, 1810 ppb, 1800 ppb, 1790 ppb, 1780 ppb, 1770 ppb, 1760 ppb, 1750 ppb, 1740 ppb, 1730 ppb, 1720 ppb, 1710 ppb, It can also be 0 ppb, 1700 ppb, 1690 ppb, 1680 ppb, 1670 ppb, 1660 ppb, 1650 ppb, 1640 ppb, 1630 ppb, 1620 ppb, 1610 ppb, 1600 ppb, 1590 ppb, 1580 ppb, 1570 ppb, 1560 ppb, 1550 ppb, 1540 ppb, 1530 ppb, 1520 ppb, 1510 ppb, or 1500 ppb. These lower and upper limits can be combined in any desired manner, and the total concentration of the six components, F-MRP and B-MRP, in the beer-taste beverage of the present invention can be, for example, 233 ppb or more and 1910 ppb or less, 240 ppb or more and 1910 ppb or less, 250 ppb or more and 1910 ppb or less,260 ppb to 1910 ppb, 270 ppb to 1910 ppb, 280 ppb to 1910 ppb, 290 ppb to 1910 ppb, 300 ppb to 1910 ppb, 310 ppb to 1910 ppb, 320 ppb to 1910 ppb, 330 ppb to 1910 ppb, 340 ppb to 1910 ppb, 350 ppb to 1910 ppb, 360 ppb to 1910 ppb, 370 ppb to 1910 ppb, 380 ppb to 1910 ppb, 390 ppb to 1910 ppb ppb or less, 400ppb or more and 1910ppb or less, 410ppb or more and 1910ppb or less, 420ppb or more and 1910ppb or less, 430ppb or more and 1910ppb or less, 440ppb or more and 1910ppb or less, 450ppb or more and 1910ppb or less, 460ppb or more and 191 0ppb or less, 470ppb or more and 1910ppb or less, 480ppb or more and 1910ppb or less, 490ppb or more and 1910ppb or less, 500ppb or more and 1910ppb or less, 218ppb or more and 1800ppb or less, 220ppb or more and 1800ppb or less, 230ppb or more1 800ppb or less, 240ppb or more and 1800ppb or less, 250ppb or more and 1800ppb or less, 260ppb or more and 1800ppb or less, 270ppb or more and 1800ppb or less, 280ppb or more and 1800ppb or less, 290ppb or more and 1800ppb or less, 300ppb 1800ppb or more, 310ppb or more and 1800ppb or less, 320ppb or more and 1800ppb or more, 330ppb or more and 1800ppb or more, 340ppb or more and 1800ppb or less, 350ppb or more and 1800ppb or less, 360ppb or more and 1800ppb or less, 370p pb to 1800 ppb, 380 ppb to 1800 ppb, 390 ppb to 1800 ppb, 400 ppb to 1800 ppb, 410 ppb to 1800 ppb, 420 ppb to 1800 ppb, 430 ppb to 1800 ppb, 44 0 ppb to 1,800 ppb, 450 to 1,800 ppb, 460 to 1,800 ppb, 470 to 1,800 ppb, 480 to 1,800 ppb, 490 to 1,800 ppb, 500 to 1,800 ppb,218 ppb to 1700 ppb, 220 ppb to 1700 ppb, 230 ppb to 1700 ppb, 240 ppb to 1700 ppb, 250 ppb to 1700 ppb, 260 ppb to 1700 ppb, 270 ppb to 1700 ppb, 280 ppb to 1700 ppb, 290 ppb to 1700 ppb, 300 ppb to 1700 ppb, 310 ppb to 1700 ppb, 320 ppb to 1700 ppb, 330 ppb to 1700 ppb, 340 ppb to 1700 ppb Below 1 ppb, 350 ppb to 1700 ppb, 360 ppb to 1700 ppb, 370 ppb to 1700 ppb, 380 ppb to 1700 ppb, 390 ppb to 1700 ppb, 400 ppb to 1700 ppb, 410 ppb to 1700 ppb, 420 ppb to 1700 ppb, 430 ppb to 1700 ppb, 440 ppb to 1700 ppb, 450 ppb to 1700 ppb, 460 ppb to 1700 ppb, 470 ppb to 1700 ppb, 480 ppb to 1700 ppb Below 700 ppb, 490 ppb to 1700 ppb, 500 ppb to 1700 ppb, 218 ppb to 1600 ppb, 220 ppb to 1600 ppb, 230 ppb to 1600 ppb, 240 ppb to 1600 ppb, 250 ppb to 1600 ppb, 260 ppb to 1600 ppb, 270 ppb to 1600 ppb, 280 ppb to 1600 ppb, 290 ppb to 1600 ppb, 300 ppb to 1600 ppb, 310 ppb to 1600 ppb, 320 ppb ppb above 1600ppb, 330ppb above 1600ppb, 340ppb above 1600ppb, 350ppb above 1600ppb, 360ppb above 1600ppb, 370ppb above 1600ppb, 380ppb above 1600ppb, 390ppb above 1600ppb, 400ppb above 1600ppb, 410ppb above 1600ppb, 420ppb above 1600ppb, 430ppb above 1600ppb, 440ppb above 1600ppb, 450ppb above 1600ppb460ppb or more and 1600ppb or less, 470ppb or more and 1600ppb or less, 480ppb or more and 1600ppb or less, 490ppb or more and 1600ppb or less, and 500ppb or more 1600ppb or less, 218ppb or more and 1500ppb or less, 220ppb or more and 1500ppb or less, 230ppb or more and 1500ppb or less, 240ppb or more and 1500ppb or less Lower, 250ppb or more and 1500ppb or less, 260ppb or more and 1500ppb or less, 270ppb or more and 1500ppb or less, 280ppb or more and 1500ppb or less, 290ppb 1500ppb or more, 300ppb or more and 1500ppb or less, 310ppb or more and 1500ppb or less, 320ppb or more and 1500ppb or less, 330ppb or more and 1500ppb b or less, 340ppb or more and 1500ppb or less, 350ppb or more and 1500ppb or less, 360ppb or more and 1500ppb or less, 370ppb or more and 1500ppb or less, 380p pb or more and 1500ppb or less, 390ppb or more and 1500ppb or less, 400ppb or more and 1500ppb or less, 410ppb or more and 1500ppb or less, 420ppb or more and 1500ppb or more ppb or less, 430 ppb to 1500 ppb, 440 ppb to 1500 ppb, 450 ppb to 1500 ppb, 460 ppb to 1500 ppb, 470 ppb to 1500 ppb, 480 ppb to 1500 ppb, 490 ppb to 1500 ppb, or 500 ppb to 1500 ppb.

[0026] In the present invention, the concentrations of F-MRP and B-MRP can be quantified by LC-MS / MS analysis (see Examples 1(1) d and o in the Examples section below). Furthermore, for more accurate concentration measurement, it is desirable to use a calibration curve prepared based on the measured values ​​of several control samples with known concentrations.

[0027] In the present invention, the molecular weight of B-MRP can be measured by SDS-PAGE analysis using the migration positions of molecular weight markers (see Example 1(1)C in the Examples below).

[0028] The beer-taste beverage of the present invention is characterized by having a good richness and a stimulating sensation. Here, "richness" refers to an overall flavor consisting of strength, complexity, and persistence. "Stimulating sensation" refers to a pleasant stimulating sensation that accentuates the authentic taste of beer.

[0029] The beer-taste beverage of the present invention can be produced according to a typical beer-taste beverage production procedure, so long as the F-MRP and B-MRP are added so that the F-MRP and B-MRP concentrations fall within a predetermined range. In the present invention, the F-MRP and B-MRP concentrations can be adjusted by selecting the raw materials or production conditions. Non-limiting examples of such raw materials and production conditions include brewing conditions (e.g., the blend of raw material malt, the set temperature, and the holding time when obtaining the saccharified solution), the selection of yeast (including strain), adjustment of the amount of yeast used, adjustment of fermentation conditions, and the selection and amount of filter aid used. For example, these concentrations can be adjusted by appropriately selecting the set temperature and holding time when obtaining the saccharified solution, and the boiling temperature and time.

[0030] In the present invention, the preparation of the brewing liquid can be carried out according to a conventional method, for example, by sequentially carrying out the steps of: (a) saccharifying a mixture of water and raw materials containing malt, followed by filtering to obtain wort; (b) adding hops to the obtained wort and then boiling it; and (c) cooling the boiled wort.

[0031] In the present invention, in addition to malt, hops, and water, other brewing raw materials can be used, such as rice, corn, koryang (rice bran), potato, starch, sugars (e.g., liquid sugar), fruit, and coriander, as defined by the Liquor Tax Act, as well as other additives such as protein hydrolysates, nitrogen sources such as yeast extract, colorants, foaming and foam retention improvers, water quality adjusters, and fermentation aids. Ungerminated barley (e.g., ungerminated barley (including extracts) and ungerminated wheat (including extracts)) can also be used as brewing raw materials.

[0032] In the present invention, degradation treatment can be performed by adding proteolytic enzymes, carbohydrate-degrading enzymes, and cellulolytic enzymes individually, or by adding some or all of these enzymes in combination, at any time before the completion of the fermentation process (e.g., during mashing, fermentation, or both mashing and fermentation). Examples of proteolytic enzymes include enzymes derived from brewing raw materials such as malt, and commercially available protease enzyme preparations. Examples of carbohydrate-degrading enzymes include enzymes derived from brewing raw materials such as malt, and commercially available enzyme preparations (α-amylase, β-amylase, glucoamylase, α-glucosidase, pullulanase, isoamylase, etc.). Examples of cellulolytic enzymes include enzymes derived from brewing raw materials such as malt, and commercially available enzyme preparations (β-glucanase, xylanase, hemicellulase, etc.). The addition of these enzymes can adjust the F-MRP concentration and B-MRP concentration.

[0033] In the present invention, malt with high endoprotease activity and / or an enzyme preparation possessing endoprotease activity can be used in the saccharification step to promote proteolysis, and malt with low endoprotease activity can be used to inhibit proteolysis. By carrying out such steps, the amounts of F-MRP and B-MRP contained in the beer-taste beverage can be adjusted to fall within a predetermined range, thereby enabling the production of a beer-taste beverage with a strong, full-bodied flavor and a good stimulating sensation.

[0034] In the present invention, the saccharification temperature can be, for example, 30°C to 100°C, 35°C to 100°C, or 40°C to 100°C. The saccharification time can be appropriately set taking into account the saccharification temperature, and can be, for example, 30 minutes to 180 minutes, 50 minutes to 150 minutes, or 60 minutes to 140 minutes. In the present invention, the boiling conditions can be set according to conventional methods.

[0035] In the present invention, the boiling temperature can be, for example, 100° C. to 150° C., 100° C. to 140° C., or 100° C. to 130° C. The boiling time can be appropriately set in consideration of the boiling temperature, and can be, for example, 10 minutes to 180 minutes, 20 minutes to 150 minutes, or 30 minutes to 120 minutes.

[0036] In the present invention, the fermentation conditions are not particularly limited, and the fermentation can be carried out according to a conventional method.

[0037] Furthermore, in the present invention, by adding F-MRP and B-MRP to a beer-taste beverage, the concentrations of F-MRP and B-MRP can be adjusted to fall within a predetermined range, thereby producing a beer-taste beverage with a strong body and a good stimulating sensation. That is, the present invention provides a method for producing a beer-taste beverage, which includes adding F-MRP and B-MRP to a beer-taste beverage. The addition of F-MRP and B-MRP to the beer-taste beverage can be carried out at any stage in the production process of the beverage. In the present invention, F-MRP and B-MRP can be derived from the raw materials or added separately from the plant raw materials. As shown in the Examples (Example 1) below, a fraction containing F-MRP and B-MRP can be prepared from a beer-taste beverage and purified before being added.

[0038] The beer-taste non-alcoholic beverage of the present invention can also be produced, for example, by producing a beer-taste alcoholic beverage and then removing alcohol from the resulting beer-taste alcoholic beverage, or by terminating fermentation during the fermentation process in the production of a beer-taste alcoholic beverage at a stage when the ethanol concentration is less than 1 v / v %. In this method, the F-MRP and B-MRP concentrations can be adjusted at any stage in the production process, and further adjustments can be made by adding F-MRP and B-MRP.

[0039] Methods for removing alcohol from beer-taste alcoholic beverages include, for example, (i) a method of removing alcohol and low-boiling-point components by distillation under reduced pressure or normal pressure, (ii) a method of removing alcohol and low-molecular-weight components using a reverse osmosis (RO) membrane, and (iii) a method of removing volatile components by adsorbing them into steam using centrifugal force.

[0040] The beer-taste non-alcoholic beverage of the present invention can also be produced by removing solids from a brewing liquid by allowing it to stand, followed by filtration. In this method, the concentrations of F-MRP and B-MRP can be adjusted during the preparation stage of the brewing liquid, and F-MRP and B-MRP may be blended or added at any stage in the production process. Furthermore, the beer-taste non-alcoholic beverage of the present invention can also be produced by simply blending or mixing raw materials, without blending raw materials. In this method, F-MRP and B-MRP can be blended or added at any stage in the production process to adjust their concentrations. Beer-taste non-alcoholic beverages produced by such methods are included in the category of non-fermented beer-taste non-alcoholic beverages.

[0041] In the production of the beer-flavored non-alcoholic beverage of the present invention, in addition to malt and ungerminated wheat and barley, rice, corn, soybeans, koryang (Japanese radish), potatoes, starch, sugars (e.g., liquid sugar), fruits (e.g., fruit juice, concentrated fruit juice), coriander or its seeds, spices or raw materials thereof (e.g., pepper, cinnamon, cloves, Japanese pepper), herbs (e.g., chamomile, sage, basil, lemongrass), vegetables (e.g., sweet potato, pumpkin), buckwheat or sesame, carbohydrate-containing substances (e.g., honey, brown sugar), salt, miso, flowers, tea, coffee, cocoa (tea, coffee, and cocoa include preparations thereof), seafood (e.g., , oysters, kelp, wakame seaweed, bonito flakes), nitrogen sources such as protein hydrolysates and yeast extract, hops or hop processed products (e.g., hop extract), flavorings (e.g., commercially available beer flavors containing ethyl acetate, isoamyl acetate, isoamyl alcohol, etc., which are typical aroma components of beer), coloring components (e.g., colorings such as caramel color), foaming / foam retention improvers, sweeteners (e.g., high-intensity sweeteners), seasoning components (e.g., amino acids), acidulants (e.g., gluconic acid), bitter components (e.g., naringin), dietary fiber, herbs, antioxidants, water quality conditioners, and other additives can be used as raw materials.

[0042] When producing a beer-taste fermented non-alcoholic beverage of the present invention, for example, one or more of the above-mentioned ingredients can be used in addition to malt and hops. In producing a beer-taste fermented non-alcoholic beverage of the present invention, one or more of the above-mentioned ingredients can be blended during the production process of the beer-taste alcoholic beverage, or one or more of the above-mentioned ingredients can be blended before or after alcohol removal after production of the beer-taste alcoholic beverage.

[0043] When producing the non-fermented, non-alcoholic, beer-taste beverage of the present invention, for example, one or more of the above-mentioned ingredients can be used in addition to malt and hops as raw materials for producing wort. In producing the non-fermented, non-alcoholic, beer-taste beverage of the present invention, one or more of the above-mentioned ingredients can be blended during the wort production process, or one or more of the above-mentioned ingredients can be blended after wort production.

[0044] The carbohydrate concentration of the beer-taste beverage of the present invention is not particularly limited, but the lower limit (not less than or exceeding) can be, for example, 0.5 g / 100 mL or 1.0 g / 100 mL, and the upper limit (not more than or less than) can be, for example, 7.0 g / 100 mL, 6.95 g / 100 mL, 6.9 g / 100 mL, 6.85 g / 100 mL, 6.8 g / 100 mL, 6.75 g / 100 mL, The upper limit and lower limit may be 6.7 g / 100 mL, 6.65 g / 100 mL, 6.6 g / 100 mL, 6.55 g / 100 mL, 6.5 g / 100 mL, 6.4 g / 100 mL, 6.3 g / 100 mL, 6.2 g / 100 mL, 6.1 g / 100 mL, 6.0 g / 100 mL, 5.5 g / 100 mL, or 5.0 g / 100 mL, and these upper and lower limits may be combined arbitrarily.

[0045] The beer-taste beverage of the present invention may have a reduced carbohydrate concentration. In this case, the upper limit of the carbohydrate concentration (not more than or less than) can be, for example, 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 0.5g / 100mL qualify as "zero carbohydrate beer-flavored beverages."

[0046] The carbohydrate concentration can be measured by known methods, and can be calculated by subtracting the amounts of water, protein, fat, ash, and dietary fiber from the mass of the sample to be measured (see the Nutrition Labeling Standards (Partially Revised Consumer Affairs Agency Notification No. 9 of December 16, 2009)).

[0047] The pH (measured at 25°C) of the beer-taste beverage of the present invention is not limited, but the lower limit (above or below) can be 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, or 3.0, and the upper limit (below or below) can be 5.0, 4.9, 4.8, 4.7, 4.6, 4.5, 4.4, or 4.3. These lower and upper limits can be combined arbitrarily, for example, 2.0 to 5.0, 2.0 to 4.5, 2.5 to 5.0, 2.5 to 4.5, 3.0 to 5.0, or 3.0 to 4.5. The pH of the beer-taste beverage of the present invention can be adjusted using a pH adjuster. The pH of the beer-taste beverage can be measured using a commercially available pH meter (e.g., a benchtop pH meter, manufactured by Horiba, Ltd.).

[0048] The beer-taste beverage of the present invention can be provided as a carbonated beverage. The carbon dioxide pressure (gas pressure at 20°C) of the beer-taste beverage of the present invention is not limited, but the lower limit (greater than or equal to) can be 0.05 MPa, 0.06 MPa, 0.07 MPa, 0.08 MPa, 0.09 MPa, or 0.1 MPa, and the upper limit (less than or equal to) can be 0.4 MPa, 0.39 MPa, 0.38 MPa, 0.37 MPa, 0.36 MPa, or 0.35 MPa. These upper and lower limits can be combined in any manner, and can be, for example, 0.05 MPa to 0.4 MPa, 0.07 MPa to 0.38 MPa, or 0.1 MPa to 0.35 MPa.

[0049] The bitterness value (BU) of the beer-taste beverage of the present invention is not limited, but the lower limit (not less than or exceeding) can be, for example, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, or 15, and the upper limit (not more than or less than) can be, for example, 120, 115, 110, 100, 95, 90, 85, 80, 75, 70, 65, 60, 59, 58, 57, 56, 55, 54, 53, 52, 51, 50, 49, 48, 47, 46, 45, 44, 43, 42, 41, or 40. These lower and upper limits can be combined arbitrarily, for example, from 5 to 120, from 5 to 115, from 5 to 110, from 5 to 105, from 5 to 100, from 5 to 95, from 5 to 90, from 5 to 85, from 5 to 80, from 5 to 75, from 5 to 70, from 5 to 65, from 5 to 60, from 5 to 59, from 5 to 58, from 5 to 57, from 5 to 56, from 5 to 55, from 5 to 5 5 to 54, 5 to 53, 5 to 52, 5 to 51, 5 to 50, 5 to 49, 5 to 48, 5 to 47, 5 to 46, 5 to 45, 6 to 120, 6 to 120 115 or less, 6 or more and 110 or less, 6 or more and 105 or less, 6 or more and 100 or less, 6 or more and 95 or less, 6 or more and 90 or less, 6 or more and 85 or less, 6 or more and 80 or less, 6 or more and 75 or less, 6 or more and 70 or less, 6 or more and 65 or less, 6 or more 60 or less, 6 or more and 59 or less, 6 or more and 58 or less, 6 or more and 57 or less, 6 or more and 56 or less, 6 or more and 55 or less, 6 or more and 54 or less, 6 or more and 53 or less, 6 or more and 52 or less, 6 or more and 51 or less, 6 or more and 50 or less, 6 or more and 49 or less Lower, 6 to 48, 6 to 47, 6 to 46, 6 to 45, 7 to 120, 7 to 115, 7 to 110, 7 to 105, 7 to 100, 7 to 95, 7 to 9 It can be 0 or less, 7 to 85 or less, 7 to 80 or less, 7 to 75 or less, 7 to 70 or less, 7 to 65 or less, 7 to 60 or less, 7 to 59 or less, 7 to 58 or less, 7 to 57 or less, 7 to 56 or less, 7 to 55 or less, 7 to 54 or less, 7 to 53 or less, 7 to 52 or less, 7 to 51 or less, 7 to 50 or less, 7 to 49 or less, 7 to 48 or less, 7 to 47 or less, 7 to 46 or less, or 7 to 45 or less.The bitterness value of the beer-taste beverage of the present invention can be adjusted by the variety of hops, the amount added, the timing of addition, etc. The bitterness value of the beer-taste beverage can be measured by the method specified in the "Analytical Method Designated by the National Tax Agency."

[0050] The original wort extract (°P) of the beer-taste beverage of the present invention is not limited, but its lower limit (not less than or exceeding) can be, for example, 5.0, 5.5, 6.0, 6.5, 7.0, or 7.5, and its upper limit (not more than or below) can be, for example, 50.0, 49.0, 48.0, 47.0, 46.0, 45.0, 44.0, 43.0, 42.0, 44.0, 45.0, 46.0, 47.0, 48.0, 48.0, 49 ... It can be 1.0, 40.0, 39.0, 38.0, 37.0, 36.0, 35.0, 34.0, 33.0, 32.0, 31.0, 30.0, 29.0, 28.0, 27.0, 26.0, 25.0, 24.0, 23.0, 22.0, 21.0, 20.0, 19.0, 18.0, 17.0, 16.0, 15.5, 15.0, 14.5 or 14.0.These lower and upper limits can be combined arbitrarily, and examples thereof include 5.0 or more and 50.0 or less, 5.0 or more and 49.0 or less, 5.0 or more and 48.0 or less, 5.0 or more and 47.0 or less, 5.0 or more and 46.0 or less, 5.0 or more and 45.0 or less, 5.0 or more and 44.0 or less, 5.0 or more and 43.0 or less, 5.0 or more and 42.0 or less, 5.0 or more and 41.0 or less, 5.0 or more and 40.0 or less, 5.0 or more and 39.0 or less, 5.0 or more and 38.0 or less, 5.0 or more and 37.0 or less, 5.0 or more and 36.0 or less, 5.0 or more and 35.0 or less, and 5.0 or more and 34.0 or less. .. 0 or less, 5.0 to 33.0, 5.0 to 32.0, 5.0 to 31.0, 5.0 to 30.0, 5.0 to 29.0, 5.0 to 28.0, 5.0 to 27.0, 5.0 to 26.0, 5.0 to 25.0, 5.0 and below 24.0 or less, 5.0 or more and 23.0 or less, 5.0 or more and 22.0 or more, 5.0 or more and 21.0 or less, 5.0 or more and 20.0 or less, 5.0 or more and 19.0 or less, 5.0 or more and 18.0 or less, 5.0 or more and 17.0 or less, 5.0 or more and 16.0 or less, 5 or more and 15.5 or less, 5. 5 to 16.0, 5.5 to 15.5, 6.0 to 50.0, 6.0 to 49.0, 6.0 to 48.0, 6.0 to 47.0, 6.0 to 46.0, 6.0 to 45.0, 6.0 to 44.0, 6.0 to 43.0 Lower, 6.0 to 42.0, 6.0 to 41.0, 6.0 to 40.0, 6.0 to 39.0, 6.0 to 38.0, 6.0 to 37.0, 6.0 to 36.0, 6.0 to 35.0, 6.0 to 34.0, 6.0 to 3 The viscosity may be 3.0 or less, 6.0 to 32.0, 6.0 to 31.0, 6.0 to 30.0, 6.0 to 29.0, 6.0 to 28.0, 6.0 to 27.0, 6.0 to 26.0, 6.0 to 25.0, 6.0 to 24.0, 6.0 to 23.0, 6.0 to 22.0, 6.0 to 21.0, 6.0 to 20.0, 6.0 to 19.0, 6.0 to 18.0, 6.0 to 17.0, 6.0 to 16.0, or 6.0 to 15.5. The viscosity of the raw wort extract for the beer-taste beverage of the present invention can be adjusted by adjusting the amounts of raw materials used and the fermentation and filtration conditions.The raw wort extract of a beer-flavored beverage can be measured in accordance with the "BCOJ Beer Analysis Method."

[0051] The beer-taste beverage of the present invention can be provided as a packaged beverage. The container used for the beverage of the present invention may be any container commonly used for filling beverages, such as a metal can, a keg, a plastic bottle (e.g., a PET bottle or cup), a paper container, a bottle, or a pouch, with metal cans, keg containers, plastic bottles (e.g., a PET bottle), or a bottle being preferred.

[0052] Nitrogen can also be added to the beer-taste beverage of the present invention in addition to carbon dioxide. In this case, the nitrogen concentration can be adjusted as appropriate to suit preference. The form of nitrogen used when adding nitrogen to a beverage may be any form known to those skilled in the art, such as nitrogen gas or liquid nitrogen, but liquid nitrogen is preferred. The total gas pressure, including nitrogen, in the beer-taste beverage of the present invention can be adjusted within the range of 0.05 to 0.4 MPa (gas pressure at 20°C) (when no nitrogen is separately sealed in). There are many purposes for adding nitrogen, but one example is to make the foam of the beer-taste beverage creamier.

[0053] The container used for the beer-taste beverage of the present invention may also contain a hollow insert, such as a "widget," separate from the container and used to efficiently supply nitrogen or other gases to the beverage contained in the container. The widget may have a variety of shapes, including a sphere and a cube, and any shape is acceptable. The widget may be either fixed or unfixed to the container. Before opening the container, the widget contains a gas containing pressurized nitrogen gas that is in equilibrium with the total pressure of the container, which is higher than atmospheric pressure. When the container is opened to serve the beverage, the empty space where no beverage is present is released, creating a pressure difference and causing the nitrogen sealed within the widget to be sprayed into the container. The container and widget are preferably arranged so that the nitrogen within the widget is sprayed directly into the liquid when the container is opened.

[0054] Furthermore, methods for incorporating nitrogen into the beer-taste beverage of the present invention include spraying nitrogen using a small object, or adding nitrogen originally contained in the beverage, or by dripping liquid nitrogen or the like into the container to fill the empty space with nitrogen and saturate the beverage with nitrogen. This dripping of liquid nitrogen can be done at the same time as the beer-taste beverage is sealed in the container. These methods produce the so-called cascade foam phenomenon in the beer-taste beverage of the present invention, allowing for the generation of more distinctive foam.

[0055] According to another aspect of the present invention, there is provided a method for producing a beer-taste beverage with improved flavor, comprising the steps of: adding free CML, free CEL, and free MG-H1 so that the total concentration is 200 ppb to 1750 ppb; and adding bound CML, bound CEL, and bound MG-H1 so that the total concentration is 33 ppb to 160 ppb; and the bound CML, bound CEL, and bound MG-H1 are contained in a peptide fraction with a molecular weight of 35 to 50 kDa. In the present invention, "improved flavor" or "flavor improvement" of a beer-taste beverage means that a good full-bodied flavor and a good stimulating sensation are achieved. The above-mentioned production method of the present invention is preferably a method for producing a beer-taste beverage that has a good full-bodied flavor and a good stimulating sensation. The above-mentioned production method of the present invention can be carried out according to the description of the beer-taste beverage of the present invention.

[0056] Another aspect of the present invention provides a flavor-improving agent for beer-taste beverages, comprising free CML, free CEL, and free MG-H1 as well as bound CML, bound CEL, and bound MG-H1 as active ingredients. The flavor-improving agent of the present invention can be produced in accordance with the description of the beer-taste beverage and the method for producing the same of the present invention.

[0057] Another aspect of the present invention provides a method for improving the flavor of a beer-taste beverage. The flavor improving method of the present invention can be carried out by, in the production of a beer-taste beverage, adding free CML, free CEL, and free MG-H1 so that the total concentration is 200 ppb or more and 1750 ppb or less, and adding bound CML, bound CEL, and bound MG-H1 so that the total concentration is 33 ppb or more and 160 ppb or less. The flavor improving method of the present invention can be carried out according to the description of the beer-taste beverage and the production method thereof of the present invention.

[0058] The present invention will be described in more detail based on the following examples, but the present invention is not limited to these examples.

[0059] Measurement of Alcohol Concentration In Examples 1 to 5, the alcohol concentration (ethanol concentration) was measured according to the method described in the "National Tax Agency Prescribed Analysis Method." In Example 6, the alcohol concentration (ethanol concentration) was measured using a gas chromatograph (GC) equipped with an FID detector (Agilent Technologies). A calibration curve was created based on the concentration of the target sample in the range of 0.000 to 0.05 v / v%.

[0060] Measurement of carbohydrate concentration Based on the nutrition labeling standards, carbohydrate concentration was measured according to the method described in the publicly known 5th edition of the Standard Tables of Food Composition in Japan Analysis Manual, in which the amount of water, protein, lipid, ash and dietary fiber was calculated from the mass of the sample beverage.

[0061] Example 1: Production of beer-taste beverage and purification of Maillard reaction products (MRP) In Example 1, a beer-taste beverage was produced and Maillard reaction products (MRP) were purified from the beverage.

[0062] (1) Method A. Production of Beer-Taste Beverage (i) Beer-Taste Beverage Milled barley malt and cellulose-degrading enzymes were added to a brewing tank containing warm water maintained at 45 to 70°C, and the temperature was gradually increased to obtain a saccharified solution. The saccharified solution was then filtered to remove malt residue, yielding a wort. Hops were added to the resulting wort, and the resulting wort was boiled, followed by solid-liquid separation and cooling to obtain a clear wort. A beer-taste beverage containing 100% malt (alcohol concentration: 5.0%) was produced by adding yeast, adjusting the fermentation temperature and fermentation time, and filtering the resulting fermented solution. This beer-taste beverage fell within the range of the beverage of the present invention (F-MRP concentration: 521 ppb, B-MRP concentration: 80 ppb). When producing beer-taste beverages using the same method in Examples 2, 3, and 5, the blend of raw malt, the set temperature, and the retention time for obtaining the saccharified solution were appropriately adjusted.

[0063] (ii) Zero-Carbohydrate Beer-Taste Beverage Milled barley malt was used at a malt ratio of 60%, and cellulose-degrading enzymes and carbohydrate-degrading enzymes were added to a brewing tank containing hot water maintained at 45 to 70°C. The water was then heated in stages to obtain a saccharified liquid. The resulting liquid was then filtered to remove malt residue, yielding a wort. A liquid sugar primarily composed of assimilable sugars and hops were added to the resulting wort, followed by boiling, solid-liquid separation, and cooling to obtain a clear wort. A zero-carbohydrate beer-taste beverage (alcohol concentration: 4.8%, carbohydrate concentration: 0.4 g / 100 mL) was produced by adding yeast, adjusting the fermentation temperature and time, and filtering the resulting fermented liquid. This beer-taste beverage fell within the scope of the beverage of the present invention (F-MRP concentration: 1115 ppb, B-MRP concentration: 57 ppb). Furthermore, when producing a zero-carbohydrate beer-taste beverage using a similar method in Example 4, the blend of raw malt, set temperature, holding time, etc. when obtaining the saccharified solution were appropriately set.

[0064] B. Purification of free Maillard reaction products (F-MRP) A weighed amount of the beer-taste beverage described in A(i) or (ii) above was freeze-dried, and the resulting product was dissolved in 100 mM NaCl solution to prepare a 5-fold concentrated solution. The resulting concentrate was subjected to gel filtration fractionation under the conditions shown in Table 1, and a fraction containing F-MRP was isolated. While any fraction within a molecular weight range can be selected as long as it contains F-MRP, in this case, a fraction with a molecular weight of 400 to 1700 Da was isolated as the relevant fraction.

[0065] Prior to fraction collection, molecular weight analysis was performed using HPLC gel filtration to identify the gel filtration fractionation range (elution time). The specific procedure is as follows. Under the conditions shown in Table 1, 40 fractions were collected in 5 mL increments starting from the elution position where UV absorption at 215 nm began. Each fraction was diluted with 50 mM sodium phosphate buffer (pH 7.0, containing 150 mM NaCl) and filtered through a 0.45 μm filter. 100 μL of each fraction was injected and analyzed under the conditions shown in Table 2. The molecular weights of each fraction were calculated from the retention time of the UV absorption peak in each analysis chart and the calibration curve. To determine the molecular weight under the analytical conditions shown in Table 2, 50 μL of peptides with known molecular weights shown in Table 3, dissolved at 0.1 to 5 mg / mL in 50 mM sodium phosphate (pH 7.0) and 150 mM NaCl, were injected, and HPLC gel filtration analysis was performed under the same conditions. A calibration curve was created from the retention time and molecular weight using a regression equation based on power approximation (Figure 1). In this way, the start and end positions (elution times) of fractionation for molecular weights of 400 to 1700 Da under the fractionation conditions in Table 1 were identified.

[0066]

[0067]

[0068]

[0069] The fractions obtained above were adsorbed onto a C18 solid-phase extraction column (Bond Elut C18, Agilent Technologies). After washing with pure water, the resulting flow-through fraction and wash solution were further adsorbed onto a Diaion HP20 column (Mitsubishi Chemical) and washed with pure water. The flow-through fraction from the Diaion HP20 column was freeze-dried and concentrated, and then dialyzed for 10 hours using a dialysis membrane with a molecular weight of 100 to 500 until the electrical conductivity due to NaCl decreased. The external dialysis solution was replaced and dialyzed for another 20 hours. The external dialysis solution after removing NaCl was freeze-dried and then rehydrated with pure water to obtain F-MRP. The F-MRP obtained from the above A(i) beer-taste beverage was used to prepare the test samples of Examples 2, 3, and 6. The F-MRP obtained from the above A(ii) zero-sugar beer-taste beverage was used to prepare the test sample of Example 4.

[0070] C. Purification of Bound Maillard Reaction Products (B-MRP) The beer-taste beverages described in (i) or (ii) above were freeze-dried to dryness, and then dissolved in deionized water to a 3x concentrated solution for the test sample preparation (added tasting sample), or to a 2.5x concentrated solution for the analysis of B-MRP concentration (analytical sample). Ammonium sulfate was then dissolved to a 37.5% saturation concentration, followed by cooling on ice-cold water for 15 minutes to salt out the protein. Centrifuged at 4°C, 4000 x g, for 10 minutes to separate the precipitate and supernatant, and the respective fractions were collected. Ammonium sulfate was then dissolved in the supernatant to a final saturation concentration of 75%, followed by cooling on ice-cold water for 15 minutes to salt out the protein. The supernatant was then centrifuged at 4°C, 4000 x g, for 10 minutes to separate the precipitate and supernatant, and the precipitate fraction was collected. This precipitate was rehydrated with deionized water and then dialyzed and desalted for 48 hours using a dialysis membrane (molecular weight cutoff: 12,000-14,000). The dialyzed fluid was recovered, washed with deionized water, and then lyophilized. Rehydration yielded 35-50 kDa bound Maillard reaction products (B-MRP). The 37.5% saturated ammonium sulfate precipitate fraction and the 75% saturated ammonium sulfate precipitate fraction obtained above were analyzed by SDS-PAGE, with the same product equivalent amounts. It was confirmed that the 75% saturated ammonium sulfate precipitate fraction contained a 40 kDa protein. The B-MRP obtained from the beer-taste beverage (a.i.) above was used to prepare the test samples in Examples 2, 3, and 6. The B-MRP obtained from the zero-sugar beer-taste beverage (a.i.) above was used to prepare the test sample in Example 4. In the present Examples (Examples 2 to 6), the analytical samples were also treated in the same manner as above.

[0071] D. Quantification of Free Maillard Reaction Products (F-MRP) Quantification of free Maillard reaction products (F-MRP) was performed by LC-MS / MS. The specific procedure is as follows: An equal volume of 6N sulfosalicylic acid was added to a beer-taste beverage, a zero-sugar beer-taste beverage, or the F-MRP purified in A above (appropriately diluted to within the quantification range), and the mixture was stirred. The mixture was centrifuged at 13,000 rpm for 5 minutes, and the resulting supernatant was mixed with one-third of the volume of 20 v / v% methanol. This mixture 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 eluate was stirred. The solution was then mixed 1:1 with separately prepared standard solutions (CEL: 0 ppb, 50 ppb, 100 ppb, 200 ppb; CML: 0 ppb, 50 ppb, 100 ppb, 200 ppb; MG-H1: 0 ppb, 100 ppb, 200 ppb, 400 ppb) and subjected to LC-MS / MS under the conditions shown in Tables 4 and 5. The peak areas of the two ions obtained were used to calculate the F-MRP concentration by the standard addition method. The F-MRP concentration was also quantified in Examples 2 to 6 in the same manner. In the present Examples (Examples 1 to 6), the F-MRP concentration refers to the sum of the concentrations of free CML, free CEL, and free MG-H1 (total concentration). In the present Examples (Examples 2 to 6), the analytical samples were also treated in the same manner as described above.

[0072]

[0073]

[0074] E. Quantification of Bound Maillard Reaction Products (B-MRPs) The fractions fractionated and purified by the method described above in C. were freeze-dried in an amount equivalent to 15 ml of the original product for the spiked tasting sample fraction obtained from the beer-taste beverage, 30 ml for the spiked tasting sample fraction obtained from the zero-sugar beer-taste beverage, and 12.5 ml for the analytical sample fraction, and then dissolved in 0.02 M hydrochloric acid containing pepsin and reacted at 37°C for 24 hours. Subsequently, a Tris buffer solution (pH 8.2) containing pronase E was added and mixed, and the mixture was reacted at 37°C for 24 hours. Aminopeptidase M and prolidase were then added, mixed, and reacted at 37°C for 24 hours to obtain a reaction solution (enzyme-treated) in which the peptide bonds had been cleaved. On the other hand, these enzyme reactions were performed in the same manner three times at 37°C for 24 hours, except for an enzyme-free buffer solution, to obtain a reaction solution (without enzyme treatment). Each reaction solution was then lyophilized and redissolved in ultrapure water. An equal volume of 6N sulfosalicylic acid was added and stirred, and the mixture was centrifuged at 13,000 rpm for 5 minutes. The resulting supernatant was then mixed with 1 / 3 of the volume of 20% v / v methanol. This mixture 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 eluate was stirred. The beverage was then mixed 1:1 with separately prepared standard solutions (CEL: 0 ppb, 50 ppb, 100 ppb, 200 ppb; CML: 0 ppb, 50 ppb, 100 ppb, 200 ppb; MG-H1: 0 ppb, 100 ppb, 200 ppb, 400 ppb) and subjected to LC-MS / MS under the same conditions as in (e) above. The difference between the reaction solution (with enzyme treatment) and the reaction solution (without enzyme treatment) was calculated as the B-MRP concentration in the beverage using the standard addition method. The B-MRP concentration was also quantified in Examples 2 to 5 in the same manner. In the present Examples (Examples 1 to 6), the B-MRP concentration refers to the sum of the concentrations of bound CML, bound CEL, and bound MG-H1 (total concentration). In the present Examples (Examples 2 to 6), the analytical samples were also treated in the same manner as described above.

[0075] Example 2: Production and evaluation of beer-taste beverages (1) In Example 2, an evaluation test was carried out on each test sample of a beer-taste beverage (alcohol concentration 5%).

[0076] A. Preparation of Test Samples A beer-taste beverage (malt ratio 100%, alcohol concentration 5%) of Test Plot 1 was produced in the same manner as in Example 1(1)A(i). Test Plots 2 to 19 were prepared by adding F-MRP and B-MRP to the beer-taste beverage of Test Plot 1 to achieve the concentrations shown in Table 6.

[0077] B. Evaluation Test An evaluation test was conducted on the test samples of test plots 1 to 19 by five trained panelists. Specifically, the two evaluation items, "full-body strength" and "stimulating sensation," were rated on a scale of 1 to 9 in increments of 0.5, and the average evaluation scores of the five panelists were calculated. Here, "full-body strength" refers to the overall flavor consisting of strength, complexity, and persistence of flavor, with a higher score indicating a stronger full-body flavor. "Stimulating sensation" refers to a pleasant stimulation that accentuates the authentic feel of beer, with a higher score indicating a more pleasant stimulation. Test plots 2 to 19 were also evaluated based on the evaluation of test plot 1.

[0078] (2) Results The results are shown in Table 6. The evaluation results indicated that one or more scores of 3.0 or less indicated a negative flavor; a "full-body" score of 4.0 or more and a "spicy" score of 3.5 or more indicated a beer-taste beverage with a good flavor and a pleasant spiciness; and a "full-body" score of 5.0 or more and a "spicy" score of 4.5 or more indicated an even better beer-taste beverage. Specifically, in both Test Plots 3 to 12 and 14 to 19, the "full-body" score was 4 or more and the "spicy" score was 3.5 or more. On the other hand, in Test Plot 13, where the B-MRP concentration was 28 ppb, the full-body score was 7.6, but the spiciness score was 2.4. These results demonstrate that beer-taste beverages with F-MRP concentrations of 200 to 1750 ppb and B-MRP concentrations of 33 to 160 ppb (preferably 36 to 140 ppb) have good "full-bodied flavor" and "spicy feeling."

[0079]

[0080] Furthermore, the test samples of Test Groups 4 and 4' had compositions with different concentrations of each component of F-MRP but had the same total concentration, but similar evaluation results were obtained, as shown in Table 7. These results showed that the "strong body" and "stimulating sensation" were good regardless of the components of F-MRP.

[0081]

[0082] Example 3: Production and evaluation of beer-taste beverages (2) In Example 3, an evaluation test was carried out on each test sample of a beer-taste beverage (alcohol concentration 3.5%).

[0083] (1) Method A. Preparation of Test Samples A beer-taste beverage (100% malt content) of Test Plot 20 was produced in the same manner as in Example 1(1)A(i), except that the conditions were set so that the alcohol concentration was 3.5%. Test Plots 21 and 22 were prepared by adding F-MRP and B-MRP to the beer-taste beverage of Test Plot 20 to achieve the concentrations shown in Table 8.

[0084] Evaluation test: Evaluation tests were conducted in the same manner as in Example 2 (1) (a). Evaluations of test plots 20 to 22 were based on test plot 1.

[0085] (2) Results The results are shown in Table 8. In Test Plots 21 and 22, the "full body" scores were 5.9 and 6.4, respectively, demonstrating a good flavor for a beer-taste beverage, and the "stimulating sensation" scores were 4.5 and 4.6, respectively, demonstrating a favorable stimulating sensation. These results demonstrate that, regardless of the alcohol concentration, when the F-MRP and B-MRP concentrations are at predetermined values, the "full body" and "stimulating sensation" are good.

[0086]

[0087] Example 4: Production and evaluation of beer-taste beverage (3) In Example 4, a zero-sugar beer-taste beverage was produced, and an evaluation test was carried out on each test sample.

[0088] (1) Method A Preparation of Test Samples A zero-sugar beer-taste beverage (malt ratio 60%, alcohol concentration 5%, carbohydrate concentration 0.4 g / 100 mL) was produced in the same manner as in Example 1(1)A(ii) for Test Plot 23. Test Plots 24 and 25 were prepared by adding F-MRP and B-MRP to the zero-sugar beer-taste beverage of Test Plot 23 to achieve the concentrations shown in Table 9.

[0089] B. Evaluation test An evaluation test was carried out in the same manner as in Example 2 (1) B. Evaluation of test plots 23 to 25 was based on test plot 1.

[0090] (2) Results The results are shown in Table 9. In test plots 24 and 25, the "full body" rating was 6.4 and 7.4, respectively, demonstrating a favorable flavor for a beer-taste beverage, and the "stimulating sensation" rating was 5.1 and 5.3, respectively, demonstrating a favorable stimulating sensation. These results demonstrate that even in zero-sugar beer-taste beverages, when the F-MRP and B-MRP concentrations are within the specified range, the "full body" and "stimulating sensation" are favorable.

[0091] Example 5: Production and evaluation of beer-taste beverages (4) In Example 5, test samples of beer-taste beverages were produced and evaluation tests were carried out.

[0092] (1) Method A. Production of Beer-Taste Beverages (i) Test Plots 26 and 27 Beer-taste beverages (100% malt content) were produced in the same manner as in Example 1(1)A(i) for Test Plots 26 and 27. The alcohol concentrations were 5.2% for Test Plot 26 and 5.7% for Test Plot 27, and the F-MRP and B-MRP concentrations were as shown in Table 10.

[0093] (ii) Test Plot 28 A zero-carbohydrate beer-taste beverage (malt ratio 60%, alcohol concentration 4.8%, carbohydrate concentration 0.4 g / 100 ml) was produced in the same manner as in Example 1(1)A(ii) for Test Plot 28. The F-MRP and B-MRP concentrations were as shown in Table 10.

[0094] Evaluation test: Evaluation tests were conducted in the same manner as in Example 2 (1) (a). Evaluations of test plots 26 to 28 were based on test plot 1.

[0095] (2) Results The results are shown in Table 10. It was demonstrated that beer-taste beverages exhibited good "full-bodiedness" and "stimulating sensation" when the F-MRP and B-MRP concentrations were within the specified range. In Test Plots 26 to 28, the "full-bodiedness" rating was 6 points or higher, indicating a favorable flavor and taste for a beer-taste beverage, and the "stimulating sensation" rating was 5 points or higher, indicating a favorable stimulating sensation. These results demonstrate that the beer-taste beverages and zero-sugar beer-taste beverages brewed in the test exhibited good "full-bodiedness" and "stimulating sensation" when the F-MRP and B-MRP concentrations were within the specified range.

[0096]

[0097] Example 6: Production and evaluation of beer-taste beverage (5) In Example 6, test samples of beer-taste non-alcoholic beverages (de-alcoholized beverages) were prepared and evaluated.

[0098] (1) Method A. Preparation of Test Samples Milled barley malt, barley, rice, corn grits, and corn starch were placed in a mash tank containing warm water maintained at 45 to 70°C, and the temperature was gradually increased to obtain a saccharified liquid. The mash was then filtered to remove malt grains, yielding wort. Hops and liquid sugar were added to the resulting wort, and the mixture was boiled, followed by solid-liquid separation and cooling to obtain a clear wort. Yeast was added, and the fermentation temperature and time were adjusted, resulting in a fermented liquid that was filtered. The resulting wort fermented liquid was sprayed into a degassing tank to remove carbon dioxide, and then heated to approximately 50°C. The resulting fermented wort was then contacted with steam heated to approximately 50°C in a vacuum column at approximately 60 mbar, allowing the volatile components to adsorb onto the steam, removing the alcohol and volatile components, and adding carbon dioxide to produce a dealcoholized beer-taste beverage (60% malt content) with an alcohol concentration of 0.0005 v / v% for Test Plot 29. The F-MRP concentration and B-MRP concentration in Test Plot 29 were as shown in Table 11.

[0099] B. Evaluation test An evaluation test was carried out in the same manner as in Example 2 (1) B. The evaluation of Test Plot 29 was based on Test Plot 1.

[0100] (2) Results The results are shown in Table 11. In Test Plot 29, the "full body" rating was 7.3, indicating a good flavor for a beer-taste beverage, and the "stimulating sensation" rating was 5.2, indicating a favorable stimulating sensation. These results demonstrate that even in non-alcoholic beer-taste beverages, when the F-MRP and B-MRP concentrations are within the specified range, the "full body" and "stimulating sensation" are good.

[0101]

Claims

1. A beer-flavored beverage in which the total concentration of free carboxymethyllysine (CML), free carboxyethyllysine (CEL), and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) is 200 ppb or more and 1750 ppb or less, the total concentration of bound CML, bound CEL, and bound MG-H1 is 33 ppb or more and 160 ppb or less, and the bound CML, bound CEL, and bound MG-H1 are contained in a peptide fraction having a molecular weight of 35 to 50 kDa.

2. A beer-taste beverage according to claim 1, in which the total concentration of free CML, free CEL, and free MG-H1 is 200 ppb or more and 1700 ppb or less.

3. A beer-taste beverage according to claim 1 or 2, in which the total concentration of bound CML, bound CEL, and bound MG-H1 is 36 ppb or more and 140 ppb or less.

4. A beer-flavored beverage according to claim 1 or 2, in which the malt content is 50% or more.

5. A method for producing a beer-flavored beverage, comprising the steps of: adding free CML, free CEL, and free MG-H1 so that the total concentration is 200 ppb or more and 1750 ppb or less; and adding bound CML, bound CEL, and bound MG-H1 so that the total concentration is 33 ppb or more and 160 ppb or less, wherein the bound CML, bound CEL, and bound MG-H1 are contained in a peptide fraction having a molecular weight of 35 to 50 kDa.

6. A method for improving the flavor of a beer-taste beverage, comprising the steps of: adding free CML, free CEL, and free MG-H1 to the beverage so that the total concentration is between 200 ppb and 1750 ppb; and adding bound CML, bound CEL, and bound MG-H1 to the beverage so that the total concentration is between 33 ppb and 160 ppb; and wherein the bound CML, bound CEL, and bound MG-H1 are contained in a peptide fraction with a molecular weight of 35 to 50 kDa.

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