Beer-flavored fermented alcoholic beverage and production method therefor

Abstract

The purpose of the present invention is to provide a new beer-flavored fermented alcoholic beverage in which the harshness of the bitter taste is reduced and the intensity of acridity is improved while the purine body concentration is reduced. The present invention provides a beer-flavored fermented alcoholic beverage having a purine body concentration of 35,000 ppb or less, said beverage having an iron concentration of 0.02 ppm or more and a furfuryl alcohol concentration of 600 ppb or more. As a result of setting the iron concentration in a beer-flavored fermented alcoholic beverage having a reduced purine body concentration to a prescribed value, the present invention is capable of providing a beer-flavored fermented alcoholic beverage which has a favorable flavor and in which the harshness of the bitter taste is reduced and the intensity of acridity is improved while the purine body concentration is reduced.

Description

Beer-flavored fermented alcoholic beverage and method for producing the same Reference to related applications

[0001] This application enjoys priority from the preceding Japanese application, Japanese Patent Application No. 2024-232494 (filing date: December 27, 2024), the entirety of which disclosure is incorporated herein by reference.

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

[0003] It is said that fermented malt beverages like beer contain approximately 4-10 mg / 100 mL (40,000-100,000 ppb) of purine compounds. When ingested as part of the diet, purine compounds are broken down into uric acid, which is said to be one of the causes of elevated uric acid levels. Therefore, there is a demand for fermented malt beverages such as beer that have reduced levels of purine compounds to meet consumers' health-conscious needs.

[0004] To date, technologies have been developed to reduce the concentration of purine compounds in fermented malt beverages such as beer (for example, Patent Documents 1 and 2). On the other hand, a beer-flavored fermented alcoholic beverage is known that achieves a rich flavor while reducing the purine concentration (Patent Document 3).

[0005] International Publication No. 96 / 25483, Japanese Patent Publication No. 2004-290071, Japanese Patent Publication No. 2019-97414

[0006] The inventors of this invention have found that in beer-flavored fermented alcoholic beverages with reduced purine concentration, not only is the overall flavor of the beverage weakened by the reduction in purine concentration, but the characteristic bitterness of beer is also reduced and the astringency is increased. The present invention aims to provide a novel beer-flavored fermented alcoholic beverage in which the bitterness and astringency are reduced while the purine concentration is also reduced.

[0007] The present invention provides the following: [1] A beer-flavored fermented alcoholic beverage having a purine concentration of 35,000 ppb or less, an iron concentration of 0.02 ppm or more, and a furfuryl alcohol concentration of 600 ppb or more. [2] The beer-flavored fermented alcoholic beverage according to [1], wherein the iron concentration is 0.02 ppm or more and 0.2 ppm or less. [3] The beer-flavored fermented alcoholic beverage according to [1] or [2], wherein the iron concentration is 0.02 ppm or more and 0.1 ppm or less. [4] The beer-flavored fermented alcoholic beverage according to any one of [1] to [3], wherein the furfuryl alcohol concentration is 600 ppb or more and 2,600 ppb or less. [5] The beer-flavored fermented alcoholic beverage according to any one of [1] to [4], wherein the malt usage ratio is 50% or more and 100% or less. [6] A beer-flavored fermented alcoholic beverage according to any one of [1] to [5] above, wherein the alcohol concentration is 3.0 v / v% or more and 7.0 v / v% or less. [7] A method for producing a beer-flavored fermented alcoholic beverage having a purine concentration of 35,000 ppb or less, comprising the step of including an iron source so that the iron concentration is 0.02 ppm or more, and furfuryl alcohol so that the furfuryl alcohol concentration is 600 ppb or more. [8] A method for improving the flavor of a beer-flavored fermented alcoholic beverage having a purine concentration of 35,000 ppb or less, comprising the step of including an iron source so that the iron concentration is 0.02 ppm or more, and furfuryl alcohol so that the furfuryl alcohol concentration is 600 ppb or more, in the production of the beverage.

[0008] According to the present invention, in a beer-flavored fermented alcoholic beverage with reduced purine concentration, by setting the iron concentration to a predetermined value, it is possible to provide a beer-flavored fermented alcoholic beverage in which the bitterness and astringency are reduced while still reducing the purine concentration.

[0009] In the present invention, "beer-flavored fermented alcoholic beverage" means a beverage having a beer-like flavor, fermented with yeast using a carbon source, a nitrogen source, and water as raw materials, and includes beer and sparkling alcoholic beverages. Preferred embodiments of the beer-flavored fermented alcoholic beverage include a beer-flavored fermented alcoholic beverage in which malt and / or ungerminated grains are used as at least part of the raw materials, and more preferably a beer-flavored fermented alcoholic beverage in which malt is used as at least part of the raw materials.

[0010] In this invention, "low-malt beer" includes beverages containing distilled alcohol as an ingredient, as well as those that do not contain malt or hops. In this invention, "beer" can be defined as a beverage made by fermenting malt, hops, and water, or a beverage made by fermenting malt, hops, water, and certain auxiliary ingredients, and that satisfies the following two conditions (limited to those with an alcohol content of less than 20%) (see the Liquor Tax Act (Law No. 6 of 1953), which came into effect on October 1, 2024): • The malt ratio is 50% or more. • The weight of the fruit used (including dried, boiled, or concentrated fruit juice) and certain flavorings does not exceed 5% of the weight of the malt (including those not used).

[0011] When the beer-flavored fermented alcoholic beverage of the present invention uses malt as at least part of its raw materials, the malt usage ratio is, for example, more than 0%, 5% or less, 5% or more, 10% or less, 10% or more, 12.5% ​​or less, 12.5% ​​or more, 15% or less, 15% or more, 17.5% or less, 17.5% or more, 20% or less, 20% or more, 22.5% or less, 22.5% or more, 25% or less, and 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% or less, 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 The upper and lower limits can be any combination, "less than or equal to" can be "less than", and "greater than or equal to" can be "greater than". In this invention, "malt usage ratio" refers to the ratio of the mass of malt to the mass of all raw materials excluding hops and brewing water.

[0012] The beer-flavored fermented alcoholic beverage of the present invention can use, for example, barley malt or wheat malt as malt, and may use one type of malt or a combination of multiple types of malt. In the beer-flavored fermented alcoholic beverage of the present invention, the ratio of barley malt (mass) to raw malt (mass) is, for example, 0%, 0% or more, 10% or more, 10% or less, 12.5% ​​or more, 12.5% ​​or less, 15% or more, 15% or less, 17.5% or more, 17.5% or less, 20% or more, 20% or less, 22.5% or more, 22.5% or less, 25% or more, 25% or less, 27.5% or more, 27.5% or less, 30% or more, 30% or less, 32.5% or more, 32.5% or less, 35% or more, 35% or less, 37.5% or more, 37.5% or less, 40% or more, 40% or less, 42.5% or more, 42.5% or less, 45% or more, 45% or less, 47.5% or more, 47.5% or less, 50% or more, 50% % or less, 52.5% or more, 52.5% or less, 55% or more, 55% or less, 57.5% or more, 57.5% or less, 60% or more, 60% or less, 62.5% or more, 62.5% Below, 65% or more, 65% or less, 67.5% or more, 67.5% or less, 70% or more, 70% or less, 72.5% or more, 72.5% or less, 75% or more, 75% or less, 77. The upper and lower limits can be 5% or more, 77.5% or less, 80% or more, 80% or less, 82.5% or more, 82.5% or less, 85% or more, 85% or less, 87.5% or more, 87.5% or less, 90% or more, 90% or less, 92.5% or more, 92.5% or less, 95% or more, 95% or less, 97.5% or more, 97.5% or less, 100% or less, or 100%. These upper and lower limits can be combined in any way, "or less" can be changed to "less than", and "or more" can be changed to "greater than".In the beer-flavored fermented alcoholic beverage of the present invention, the proportion of wheat malt (mass) to the total amount of raw malt (mass) is, for example, 0%, 0% or more, 10% or more, 10% or less, 12.5% ​​or more, 12.5% ​​or less, 15% or more, 15% or less, 17.5% or more, 17.5% or less, 20% or more, 20% or less, 22.5% or more, 22.5% or less, 25% or more, 25% or less, 27.5% or more, 27.5% or less, 30% or more, 30% or less, 32.5% or more, 32.5% or less, 35% or more, 35% or less, 37.5% or more, 37.5% or less, 40% or more, 40% or less, 42.5% or more, 42.5% or less, 45% or more, 45% or less, 47.5% or more, 47.5% or less, 50% or more, 5 0% or less, 52.5% or more, 52.5% or less, 55% or more, 55% or less, 57.5% or more, 57.5% or less, 60% or more, 60% or less, 62.5% or more, 62.5% Below, 65% or more, 65% or less, 67.5% or more, 67.5% or less, 70% or more, 70% or less, 72.5% or more, 72.5% or less, 75% or more, 75% or less, 77. It can be 5% or more, 77.5% or less, 80% or more, 80% or less, 82.5% or more, 82.5% or less, 85% or more, 85% or less, 87.5% or more, 87.5% or less, 90% or more, 90% or less, 92.5% or more, 92.5% or less, 95% or more, 95% or less, 97.5% or more, 97.5% or less, 100% or less, or 100%. In the above, "or more" can be changed to "greater than". These upper and lower limits can be combined in any way, "or less" can be changed to "less than", and "or more" can be changed to "greater than".

[0013] The beer-flavored fermented alcoholic beverage of the present invention can use dark malt as part of the malt raw material. In this specification, "dark malt" refers to malt that has been roasted at a relatively high temperature (for example, about 120°C or higher) during the production of malt from barley, resulting in a dark brown color. Non-limiting examples of dark malt include caramel malt and black malt. Generally, dark malt tends to be darker in color the higher the roasting temperature.

[0014] The beer-flavored fermented alcoholic beverage of the present invention may also contain malts other than dark malt, such as light malt (base malt). Non-limiting examples of light malt include pale malt (barley malt), pilsner malt (barley malt), and wheat malt (wheat malt).

[0015] The beer-flavored fermented alcoholic beverage of the present invention may preferably use dark malt as part of the malt ingredients, in which case the malt other than dark malt may include light malt.

[0016] In the beer-flavored fermented alcoholic beverage of the present invention, the ratio of dark malt (mass) to total malt raw materials (mass) is, for example, 0%, 0% or more, 1% or more, 1% or less, 2% or more, 2% or less, 3% or more, 3% or less, 4% or more, 4% or less, 5% or more, 5% or less, 6% or more, 6% or less, 7% or more, 7% or less, 8% or more, 8% or less, 9% or more, 9% or less, 10% or more, 10% or less, and 12.5%. 12.5% ​​or less, 15% or less, 15% or less, 17.5% or more, 17.5% or less, 20% or more, 20% or less, 22.5% or more, 22.5% or less, 25% or more, 25% or less, 27.5% or more Above, 27.5% or less, 30% or more, 30% or less, 32.5% or more, 32.5% or less, 35% or more, 35% or less, 37.5% or more, 37.5% or less, 40% or more, 40% or less, 42.5% or more , 42.5% or less, 45% or more, 45% or less, 47.5% or more, 47.5% or less, 50% or more, 50% or less, 52.5% or more, 52.5% or less, 55% or more, 55% or less, 57.5% or more, 57.5% or less, 60% or more, 60% or less, 62.5% or more, 62.5% or less, 65% or more, 65% or less, 67.5% or more, 67.5% or less, 70% or more, 70% or less, 72.5% or more, 7 2.5% or less, 75% or more, 75% or less, 77.5% or more, 77.5% or less, 80% or more, 80% or less, 82.5% or more, 82.5% or less, 85% or more, 85% or less, 87.5% or more, 87.5% or less, 90% or more, 90% or less, 92.5% or more, 92.5% or less, 95% or more, 95% or less, 97.5% or more, 97.5% or less, 100% or less, or 100%. These upper and lower limits can be combined in any way, "or less" can be changed to "less than", and "or more" can be changed to "greater than".

[0017] In the beer-flavored fermented alcoholic beverage of the present invention, the ratio of pale malt (mass) to total malt raw materials (mass) is, for example, 0%, 0% or more, 1% or more, 1% or less, 2% or more, 2% or less, 3% or more, 3% or less, 4% or more, 4% or less, 5% or more, 5% or less, 6% or more, 6% or less, 7% or more, 7% or less, 8% or more, 8% or less, 9% or more, 9% or less, 10% or more, 10% or less, and 12.5%. 12.5% ​​or less, 15% or less, 15% or less, 17.5% or more, 17.5% or less, 20% or more, 20% or less, 22.5% or more, 22.5% or less, 25% or more, 25% or less, 27.5% or more Above, 27.5% or less, 30% or more, 30% or less, 32.5% or more, 32.5% or less, 35% or more, 35% or less, 37.5% or more, 37.5% or less, 40% or more, 40% or less, 42.5% or more , 42.5% or less, 45% or more, 45% or less, 47.5% or more, 47.5% or less, 50% or more, 50% or less, 52.5% or more, 52.5% or less, 55% or more, 55% or less, 57.5% or more, 57.5% or less, 60% or more, 60% or less, 62.5% or more, 62.5% or less, 65% or more, 65% or less, 67.5% or more, 67.5% or less, 70% or more, 70% or less, 72.5% or more, 7 2.5% or less, 75% or more, 75% or less, 77.5% or more, 77.5% or less, 80% or more, 80% or less, 82.5% or more, 82.5% or less, 85% or more, 85% or less, 87.5% or more, 87.5% or less, 90% or more, 90% or less, 92.5% or more, 92.5% or less, 95% or more, 95% or less, 97.5% or more, 97.5% or less, 100% or less, or 100%. These upper and lower limits can be combined in any way, "or less" can be changed to "less than", and "or more" can be changed to "greater than".

[0018] The beer-flavored fermented alcoholic beverage of the present invention may also be made without using malt as an ingredient, in which case the malt usage ratio is 0%.

[0019] The beer-flavored fermented alcoholic beverage of the present invention allows for the alcohol concentration to be set arbitrarily, but the lower limit of the alcohol concentration (greater than or equal to) is, 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%, 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%, 3.0 The values ​​can be v / v%, 3.1v / v%, 3.2v / v%, 3.3v / v%, 3.4v / v%, 3.5v / v%, 3.6v / v%, 3.7v / v%, 3.8v / v%, 3.9v / v%, or 4.0v / v%, with upper limits (less than or equal to) being, for example, 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%, 9.5v / 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%, 7.9v / 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%, 6.2v / v%, 6.1v / v%, 6. 0v / v%, 5.9v / v%, 5.8v / v%, 5.7v / v%, 5.6v / v%, 5.5v / v%, 5.4v / v%, 5.3v / v%, 5.2v / v%, 5.1v / v%, 5.0v / v%, 4.9v / v%, 4.8v / v%, 4.7v / v%, 4.6v / v%, 4.5v / v%, 4.4v / v%, 4.3v / v%, 4.2v / v%, 4.1v / v% or 4.0v / v%.These lower and upper limits can be combined in any way, 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 7.0 v / v% or less.

[0020] Methods for measuring the alcohol concentration (ethanol concentration) in beer-flavored fermented alcoholic 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's prescribed analytical method."

[0021] The beer-flavored fermented alcoholic beverage of the present invention has a reduced purine concentration, or a reduced concentration of any one of adenine, guanine, xanthine, and hypoxanthine, or a combination of some or all of these (in this specification, "purine concentration" refers to the total concentration of the four purine bases: adenine, guanine, xanthine, and hypoxanthine). The purine concentration of the beer-flavored fermented alcoholic beverage of the present invention is, for example, 35,000 ppb or less, 34,000 ppb or less, 33,000 ppb or less, 32,000 ppb or less, 31,000 ppb or less, 30,000 ppb or less, 29,000 ppb or less, 28,000 ppb or less, 27,000 ppb or less, 26,000 ppb or less, 25,000 ppb or less. pb or less, 24,000 ppb or less, 23,000 ppb or less, 22,000 ppb or less, 21,000 ppb or less, 20,000 ppb or more, 20,000 ppb or less, 19, 000ppb or more, 19,000ppb or less, 18,000ppb or more, 18,000ppb or less, 17,000ppb or more, 17,000ppb or less, 16,000ppb or more, 16,000 ppb or less, 15,000 ppb or more, 15,000 ppb or less, 14,000 ppb or more, 14,000 ppb or less, 13,000 ppb or more, 13,000 ppb or less, 12,000 ppb or more, 12,000 ppb or less, 11,000 ppb or more, 11,000 ppb or less, 10,000 ppb or more, 10,000 ppb or less, 9,00 The purine concentration can be 0 ppb or more, 9,000 ppb or less, 8,000 ppb or more, 8,000 ppb or less, 7,000 ppb or more, 7,000 ppb or less, 6,000 ppb or more, 6,000 ppb or less, 5,000 ppb or more, 5,000 ppb or less, 4,000 ppb or more, 4,000 ppb or less, 3,000 ppb or more, or 3,000 ppb or less. These lower and upper limits can be combined arbitrarily, "or less" can be changed to "less than", and "or more" can be changed to "greater than". Beverages with a purine concentration of less than 5,000 ppb correspond to "purine-free beverages". In this invention, "ppb" is synonymous with "μg / L".

[0022] The adenine concentration of the beer-flavored fermented alcoholic beverage of the present invention is, for example, 8,000 ppb or less, 7,500 ppb or less, 7,000 ppb or less, 6,000 ppb or less, 5,000 ppb or less, 4,000 ppb or less, 3,000 ppb or more, 3,000 ppb or less, 2,000 ppb or more, 2,000 ppb or less, 1,500 ppb or more, 1,500 ppb or less, 1,000 ppb or more, 1,000 ppb or less, 900 ppb or more, 900 ppb or less, and 800 ppb or less. The upper limit can be 800 ppb or less, 700 ppb or more, 700 ppb or less, 600 ppb or more, 600 ppb or less, 500 ppb or more, 500 ppb or less, 400 ppb or more, 400 ppb or less, 300 ppb or more, 300 ppb or less, 200 ppb or more, 200 ppb or less, 100 ppb or more, 100 ppb or less, 50 ppb or more, 50 ppb or less, 40 ppb or more, 40 ppb or less, 30 ppb or more, 30 ppb or less, 20 ppb or more, or 20 ppb or less. These lower and upper limits can be combined in any way, "or less" can be changed to "less than", and "or greater than" can be changed to "greater than".

[0023] The guanine concentration of the beer-flavored fermented alcoholic beverage of the present invention is, for example, 20,000 ppb or less, 19,000 ppb or less, 18,000 ppb or less, 17,000 ppb or less, 16,000 ppb or less, 15,000 ppb or less, 14,000 ppb or less, 13,000 ppb or less, 12,000 ppb or less, 11,000 ppb or less, 10,000ppb or less, 9,000ppb or less, 8,000ppb or less, 7,000ppb or less, 6,000ppb or less, 5,000ppb or less, 4,000ppb or less Lower, 3,000ppb or more, 3,000ppb or less, 2,000ppb or more, 2,000ppb or less, 1,900ppb or more, 1,900ppb or less, 1,800ppb or less Above, 1,800ppb or less, 1,700ppb or more, 1,700ppb or less, 1,600ppb or more, 1,600ppb or less, 1,500ppb or more, 1,500ppb Below, 1,400ppb or more, 1,400ppb or less, 1,300ppb or more, 1,300ppb or less, 1,200ppb or more, 1,200ppb or less, 1,100ppb The limits can be 1,100 ppb or less, 1,000 ppb or more, 1,000 ppb or less, 500 ppb or more, 500 ppb or less, 400 ppb or more, 400 ppb or less, 300 ppb or more, 300 ppb or less, 200 ppb or more, 200 ppb or less, 100 ppb or more, 100 ppb or less, 50 ppb or more, or 50 ppb or less. These lower and upper limits can be combined in any way, "less than or equal to" can be changed to "less than", and "greater than or equal to" can be changed to "greater than".

[0024] The xanthine concentration of the beer-flavored fermented alcoholic beverage of the present invention is, for example, 8,000 ppb or less, 7,000 ppb or less, 6,000 ppb or less, 5,000 ppb or less, 4,500 ppm or less, 4,000 ppb or less, 3,000 ppb or more, 3,000 ppb or less, 2,000 ppb or more, 2,000 ppb or less, 1,500 ppb or more, 1,500 ppb or less, 1,000 ppb or more, 1,000 ppb or less, The lower and upper limits can be 900 ppb or more, 900 ppb or less, 800 ppb or more, 800 ppb or less, 700 ppb or more, 700 ppb or less, 600 ppb or more, 600 ppb or less, 500 ppb or more, 500 ppb or less, 400 ppb or more, 400 ppb or less, 300 ppb or more, 300 ppb or less, 200 ppb or more, 200 ppb or less, 100 ppb or more, 100 ppb or less, 50 ppb or more, or 50 ppb or less. These lower and upper limits can be combined in any way, "or less" can be changed to "less than", and "or more" can be changed to "greater than".

[0025] The hypoxanthine concentration of the beer-flavored fermented alcoholic beverage of the present invention is, for example, 4,000 ppb or less, 3,600 ppb or more, 3,600 ppb or less, 3,000 ppb or more, 3,000 ppb or less, 2,000 ppb or more, 2,000 ppb or less, 1,000 ppb or more, 1,000 ppb or less, 900 ppb or more, 900 ppb or less, 800 ppb or more, 800 ppb or less. The lower and upper limits can be 700 ppb or more, 700 ppb or less, 600 ppb or more, 600 ppb or less, 500 ppb or more, 500 ppb or less, 400 ppb or more, 400 ppb or less, 300 ppb or more, 300 ppb or less, 200 ppb or more, 200 ppb or less, 150 ppb or more, 150 ppb or less, 100 ppb or more, 100 ppb or less, 50 ppb or more, or 50 ppb or less. These lower and upper limits can be combined in any way, "or less" can be changed to "less than", and "or more" can be changed to "greater than".

[0026] The concentrations of adenine, guanine, xanthine, and hypoxanthine can be measured by known methods, for example, by detecting them using LC-MS / MS (liquid chromatography-mass spectrometry) after hydrolysis with perchloric acid (see Journal of Food Hygiene 55(2):110-116 (2014)). Furthermore, the purine concentration can be calculated as the total concentration of the four purine bases: adenine, guanine, xanthine, and hypoxanthine.

[0027] The beer-flavored fermented alcoholic beverage of the present invention may have a reduced carbohydrate concentration. Specifically, the carbohydrate concentration of the beer-flavored fermented alcoholic beverage of the present invention may be 2.0 g / 100 mL or less, 1.9 g / 100 mL or less, 1.8 g / 100 mL or less, 1.7 g / 100 mL or less, 1.6 g / 100 mL or less, 1.5 g / 100 mL or less, 1.4 g / 100 mL or less, 1.3 g / 100 mL or less, 1.2 g / 100 mL or less, 1.1 g / 100 mL or less, 1.0 g / 100 mL or more, or 1.0 g / 100 mL. The minimum and maximum values ​​can be L or less, 0.9 g / 100 mL or more, 0.9 g / 100 mL or less, 0.8 g / 100 mL or more, 0.8 g / 100 mL or less, 0.7 g / 100 mL or more, 0.7 g / 100 mL or less, 0.6 g / 100 mL or more, 0.6 g / 100 mL or less, 0.5 g / 100 mL or more, 0.5 g / 100 mL or less, 0.4 g / 100 mL or more, 0.4 g / 100 mL or less, 0.3 g / 100 mL or more, 0.3 g / 100 mL or less, 0.2 g / 100 mL or more, or 0.2 g / 100 mL or less. These lower and upper limits can be combined arbitrarily, "or less" can be changed to "less than", and "or more" can be changed to "greater than". Beverages with a carbohydrate concentration of less than 0.5 g / 100 mL are considered "zero carbohydrate beverages".

[0028] 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 Nutritional Labeling Standards (Partial Amendment of Consumer Affairs Agency Notification No. 9, December 16, 2009)).

[0029] The beer-flavored fermented alcoholic beverage of the present invention is characterized by having an iron concentration of a predetermined value. The lower limit (greater than or equal to) of the iron concentration of the beer-flavored fermented alcoholic beverage of the present invention can be 0.02 ppm, and can also be 0.03 ppm, 0.04 ppm, 0.05 ppm, 0.06 ppm, 0.07 ppm, 0.08 ppm, 0.09 ppm, or 0.10 ppm. Furthermore, the upper limit (less than or equal to) of the iron concentration of the beer-flavored fermented alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but can be, for example, 0.20 ppm, 0.19 ppm, 0.18 ppm, 0.17 ppm, 0.16 ppm, 0.15 ppm, 0.14 ppm, 0.13 ppm, 0.12 ppm, 0.11 ppm, or 0.10 ppm. These lower and upper limits can be combined in any way, for example: 0.02 ppm or more and 0.20 ppm or less, 0.03 ppm or more and 0.20 ppm or less, 0.04 ppm or more and 0.20 ppm or less, 0.05 ppm or more and 0.20 ppm or less, 0.06 ppm or more and 0.20 ppm or less, 0.07 ppm or more and 0.20 ppm or less, 0.08 ppm or more and 0.20 ppm or less, 0.09 ppm or more and 0.20 ppm or less, 0.10 ppm or more and 0.20 ppm or less, 0.02 ppm or more and 0.15 ppm or less, 0.03 ppm or more and 0.15 ppm or less, 0.04 ppm or more and 0.15 ppm or less, 0.05 ppm It can be 0.09 ppm or more and 0.15 ppm or less, 0.06 ppm or more and 0.15 ppm or less, 0.07 ppm or more and 0.15 ppm or less, 0.08 ppm or more and 0.15 ppm or less, 0.09 ppm or more and 0.15 ppm or less, 0.10 ppm or more and 0.15 ppm or less, 0.02 ppm or more and 0.10 ppm or less, 0.03 ppm or more and 0.10 ppm or less, 0.04 ppm or more and 0.10 ppm or less, 0.05 ppm or more and 0.10 ppm or less, 0.06 ppm or more and 0.10 ppm or less, 0.07 ppm or more and 0.10 ppm or less, 0.08 ppm or more and 0.10 ppm or less, or 0.09 ppm or more and 0.10 ppm or less. In this invention, "ppm" is synonymous with "mg / L".

[0030] In the present invention, the iron concentration can be measured, for example, by atomic absorption spectrometry. Specifically, as shown in the following examples, a sample obtained by adding an internal standard substance (indium) to a commercially available iron standard solution for measuring metal elements can be subjected to an ICP emission spectroscopic analyzer (for example, ICP-OES720 manufactured by Agilent) for measurement.

[0031] The "iron source" used in the present invention is not particularly limited as long as it is a raw material containing iron, and examples include iron and iron-containing compounds (in this specification, "iron-containing compounds" may sometimes be referred to as "iron compounds"), and natural-derived materials containing iron or iron compounds. An iron compound is a compound containing an iron atom and may be in any form such as an inorganic iron salt, an organic iron salt, and their hydrates. The iron source may be used alone or in combination of multiple kinds. Among the iron sources used in the present invention, examples of the iron compound include, for example, ferric pyrophosphate (Fe ,

[0032] (P ２ O ７ ) ３ , iron citrate (C ６ H ５ FeO ７ ), sodium ferrous citrate (C １２ H １０ FeNa ４ O １４ ), ammonium ferric citrate (C ６ H[[ID=​​​​​​​​​​​​​​​In the present invention, the iron concentration in the beverage can be adjusted by incorporating an iron source into the raw materials. The timing of incorporating or adding the iron source can be at any point in the beverage manufacturing process. For example, the iron source may be incorporated into at least one of the brewing water, brewing raw materials, and mixtures thereof to adjust the iron concentration to a predetermined level, and this may be combined with incorporating the iron source into the mash. Alternatively, the iron concentration may be adjusted by adding it to the wort fermentation liquid. Here, since iron is bound to proteins, and the amount of free iron increases by promoting protein breakdown, in the present invention, the iron concentration may also be adjusted by a protein breakdown promotion treatment (e.g., protease treatment, introduction of a protein resting step, extension of the protein resting time, etc.), and these methods may be combined with the addition of an iron source. The protein breakdown promotion treatment can be carried out, for example, during the preparation of the mash (e.g., at the saccharification stage).

[0033] The beer-flavored fermented alcoholic beverage of the present invention is characterized by a reduction in bitterness and an improvement in astringency, despite a reduced purine concentration. Beer-flavored fermented alcoholic beverages with reduced purine concentration (particularly beer and sparkling alcoholic beverages) have had problems such as a weakening of the overall flavor of the beverage due to the reduction in purine concentration, as well as a reduction in bitterness and an increase in astringency. The beer-flavored fermented alcoholic beverage of the present invention improves upon the deterioration of flavor, the reduction in bitterness, and the increase in astringency caused by the reduction in purine concentration, thereby solving the above problems of beer-flavored fermented alcoholic beverages with reduced purine concentration. Here, "beer-like bitterness" refers to a flavor sensation in which the bitterness of hops is clearly felt without being diluted after swallowing. "Astringency" refers to a rough flavor sensation that remains on the tongue after swallowing.

[0034] The beer-taste fermented alcoholic beverage of the present invention has a reduced purine concentration to a predetermined concentration and contains iron at a predetermined concentration. There is no limitation on its production procedure as long as these conditions are met. For example, it can be produced as follows. That is, beer yeast for fermentation is added to wort prepared from brewing raw materials such as malt, hops, adjuncts, and brewing water, and fermentation is carried out. After the obtained fermented liquid is stored at a low temperature, yeast is removed by a filtration process, and in some cases, it is further diluted to produce a beer-taste fermented alcoholic beverage. The reduction of the purine concentration in the beer-taste fermented alcoholic beverage can be carried out according to the known methods described below. In addition, in order to contain a predetermined concentration of iron in the beer-taste fermented alcoholic beverage, as described above, it can be achieved by adding iron in the beverage production process or appropriately setting raw materials or production conditions. In this way, a beer-taste fermented alcoholic beverage with a reduced purine concentration and an iron concentration at a predetermined level can be produced.

[0035] The reduction of the purine concentration in the beer-taste fermented alcoholic beverage can be carried out according to known methods. Non-limiting examples of methods for reducing the purine concentration in the beer-taste fermented alcoholic beverage include contacting the pre-fermentation liquid or the fermented liquid with an adsorbent such as activated carbon or zeolite to reduce the purine content in the beverage (see JP-A-2003-169658, JP-A-2004-290071, JP-A-2004-290072, JP-A-2015-112090, etc.), using raw materials other than malt with a low purine content (e.g., soy protein, corn grits) to reduce the purine content in the beverage (see JP-A-2014-117204, JP-A-2014-117205, etc.), and performing an enzyme inactivation treatment to inactivate at least a part of the enzyme group derived from malt, and then performing a purine nucleosidase treatment on the charged liquid to reduce the yeast non-assimilable purine in the wort (e.g., see JP-A-2018-64502).

[0036] The sugar concentration in beer-flavored fermented alcoholic beverages can be reduced according to known methods. Non-limiting examples of methods for reducing the sugar concentration in beer-flavored fermented alcoholic beverages include adding glucoamylase during the saccharification process, adding glucoamylase during the fermentation process (see Enzyme Utilization Technology System - From Basics and Analysis to Modification, High Functionality and Industrial Use - (supervised by Makoto Komiyama, NTS Corporation, 2010), etc.), reducing sugar by using liquid sugar containing a large amount of sugars that can be assimilated by yeast to enhance assimilation by yeast (see Japanese Patent Publication No. 2009-131202), and performing wort filtration during the saccharification process (see Japanese Patent Publication No. 2012-147780).

[0037] In the above manufacturing procedure, wort can be prepared according to conventional methods. For example, a mixture of brewing ingredients and brewing water can be saccharified, filtered to obtain wort, hops can be added to the wort, it can be boiled, and the boiled wort can be cooled to prepare the wort. Hops may also be added during boiling. Wort can also be prepared by adding commercially available enzyme preparations during the saccharification process. For example, protease preparations can be used for protein degradation, α-amylase preparations, glucoamylase preparations, pullulanase preparations, etc. for carbohydrate degradation, and β-glucanase preparations, cellulase preparations, etc. for cellulolysis, or mixed preparations thereof can be used.

[0038] In the production of the beer-taste fermented alcoholic beverage of the present invention, in addition to malt, unmalted cereals (e.g., unmalted barley (including those extracted), unmalted wheat (including those extracted)); rice, corn, sorghum, potato, starch, saccharides (e.g., liquid sugar), dietary fiber (including dietary fiber contained in liquid sugar), fruits (e.g., fruit juice, concentrated fruit juice), coriander or its seeds, spices or their raw materials (e.g., pepper, cinnamon, Japanese pepper), herbs (e.g., chamomile, sage, basil), vegetables (e.g., sweet potato, pumpkin), buckwheat or sesame, saccharide-containing substances (e.g., honey, brown sugar), salt, miso, flowers, tea, coffee, cocoa (tea, coffee and cocoa include their prepared products), seafood (e.g., oyster, kelp, wakame, skipjack flakes), etc. as auxiliary raw materials; nitrogen sources such as protein hydrolyzates and yeast extracts; cereals other than those mentioned above (e.g., soybeans); and other additives such as flavors, pigments, foaming / foam-stabilizing agents, water quality regulators, fermentation promoters, etc. can be used as brewing raw materials. However, the above are examples, and in the production of the beer-taste fermented alcoholic beverage of the present invention, raw materials other than those mentioned above can be used.

[0039] In the production of the beer-taste fermented alcoholic beverage of the present invention, by using a raw material containing iron as a brewing raw material, iron can be contained in the beer-taste fermented alcoholic beverage at a predetermined concentration. When the beer-taste fermented alcoholic beverage of the present invention is beer, according to the present invention, by selecting the brewing raw materials, iron can be contained in the beer at a predetermined concentration, which is advantageous in that the flavor of the beer can be improved.

[0040] The beer-taste fermented alcoholic beverage of the present invention can use at least malt and hops as raw materials other than brewing water, and in some cases, saccharides, rice, corn, starch, etc. can also be used as raw materials. Needless to say, all-malt beer among beer-taste fermented alcoholic beverages can be produced from malt, hops, and water.

[0041] The beer-flavored fermented alcoholic beverage of the present invention can have a furfuryl alcohol (CAS 98-00-0) concentration set to a predetermined value. The lower limit (greater than or greater than) of the furfuryl alcohol concentration of the beer-flavored fermented alcoholic beverage of the present invention is not limited, but can be, for example, 500 ppb, 550 ppb, 600 ppb, 650 ppb, 700 ppb, 750 ppb, 800 ppb, 850 ppb, 900 ppb, 950 ppb, 1,000 ppb, 1,050 ppb, 1,100 ppb, 1,150 ppb, 1,200 ppb, 1,250 ppb, 1,300 ppb, 1,350 ppb, 1,400 ppb, 1,450 ppb, or 1,500 ppb. The upper limit (less than or equal to) is not limited to, but could be, for example, 2,600 ppb, 2,550 ppb, 2,500 ppb, 2,450 ppb, 2,400 ppb, 2,350 ppb, 2,300 ppb, 2,250 ppb, 2,200 ppb, 2,150 ppb, 2,100 ppb, 2,050 ppb, 2,000 ppb, 1,950 ppb, 1,900 ppb, 1,850 ppb, 1,800 ppb, 1,750 ppb, 1,700 ppb, 1,650 ppb, 1,600 ppb, 1,550 ppb, or 1,500 ppb. These lower and upper limits can be combined in any way, for example, 500 ppb to 2,600 ppb, 500 ppb to 2,500 ppb, 500 ppb to 1,300 ppb, 500 ppb to 650 ppb, 650 ppb to 2,600 ppb, 650 ppb to 2,500 ppb, 650 ppb to 1,300 ppb, 1,300 ppb to 2,600 ppb, or 1,300 ppb to 2,500 ppb. In this invention, "ppb" is synonymous with "μg / L".

[0042] In the beer-flavored fermented alcoholic beverage of the present invention, the furfuryl acetate concentration can be measured, for example, by GC / MS analysis. Specifically, as shown in the examples below, the aroma components in the beverage can be separated using a C18 solid-phase column, and the furfuryl acetate concentration can be measured by subjecting the resulting analytical sample to GC / MS.

[0043] In this invention, in addition to adding furfuryl alcohol during the beverage manufacturing process, furfuryl alcohol can be included in beer-flavored fermented alcoholic beverages by setting manufacturing conditions. Non-limiting examples of such manufacturing conditions include adjusting brewing conditions, increasing the amount of raw materials containing the substance, increasing the amount of raw materials that produce the substance in the final product, and adjusting the concentration of substances converted to the substance by yeast fermentation. In this invention, in addition to adding furfuryl alcohol during the beverage manufacturing process, furfuryl alcohol can also be included in beer-flavored fermented alcoholic beverages by selecting raw materials. Specifically, furfuryl alcohol can be produced in the final product by using raw materials that contain a large amount of furfural and converting it to furfuryl alcohol by yeast fermentation. Non-limiting examples of raw materials that can produce furfuryl alcohol in the final product include, for example, corn cobs, oat husks, sugarcane bagasse and sawdust.

[0044] In the production of the beer-flavored fermented alcoholic beverage of the present invention, when furfuryl alcohol is added, the furfuryl alcohol can be any type suitable for food production, and its form is not particularly limited as long as it is easily soluble in an aqueous solvent.

[0045] In a configuration in which the beer-flavored fermented alcoholic beverage of the present invention has a malt usage ratio of 50% or more (preferably 50% to 70%, more preferably 50% to 60%), and the iron concentration in the beer-flavored fermented alcoholic beverage of the present invention is 0.01 ppm or more and less than 0.20 ppm (preferably 0.01 ppm to 0.15 ppm, more preferably 0.02 ppm to 0.1 ppm), and the furfuryl alcohol concentration is 700 ppb or more and 2400 ppb or less (preferably 1000 ppb to 1500 ppb, more preferably 1100 ppb to 1400 ppb), the deterioration of flavor due to the reduction in purine concentration is well improved despite the reduction in purine concentration. Specifically, such a beer-flavored fermented alcoholic beverage has a particularly good beer-like bitterness.

[0046] In this invention, "bitterness value (BU)" refers to the value measured according to the method described in section 8.15 of the BCOJ Beer Analysis Method (2013 revised and augmented edition). Specifically, it can be determined by adding acid to a sample beverage, extracting with isooctane, measuring the absorbance of the isooctane layer (275 nm), and multiplying this measurement by 50.

[0047] The upper limit of the bitterness value (BU) of the beverage of the present invention can be 60, 50, 40, 30, 25, 22, 20, 19, 18, 17, 16, 15, 14, 13, 12, 11, or 10, and the lower limit can be 10, 9, 8, 7, 6, 5, 4, 3, or 2. The range of the bitterness value (BU) of the beverage of the present invention can be, for example, 2 to 60, and from the viewpoint of obtaining a beer-tasting fermented alcoholic beverage with a more preferable flavor, it can be, for example, 3 to 30, preferably 4 to 25, 5 to 22, or 5 to 20.

[0048] In the present invention, there are no particular limitations on the method for adjusting the bitterness value (BU), but a preferred method is to adjust the amount of hops and / or hop products used and / or the boiling time in the production of a beer-flavored fermented alcoholic beverage. Generally, increasing the amount of hops and / or hop products used and / or the boiling time increases the concentration of iso-α acids, etc., in the beer-flavored fermented alcoholic beverage produced, resulting in a higher BU of the beer-flavored fermented alcoholic beverage. Conversely, decreasing the amount of hops and / or hop products used and / or the boiling time decreases the concentration of iso-α acids, etc., in the beer-flavored fermented alcoholic beverage produced, resulting in a lower BU of the beer-flavored fermented alcoholic beverage. Examples of the hops used include fresh hops, hop pellets that have been pre-crushed and processed into pellets, hop pellets that contain a large amount of lupulin by sieving the lupulin particles beforehand during processing, and hop extract obtained by extracting the bitter substances and essential oils of lupulin. Furthermore, hop products such as low hops, hexahops, tetrahops, and isomerized hop extracts (isolated hop extracts) can be used.

[0049] The beer-flavored fermented alcoholic beverage of the present invention can have a pH of 2.0 to 7.0, preferably 2.3 to 5.0, more preferably 3.0 to 4.7, and most preferably 3.5 to 4.5. The pH of the beer-flavored fermented alcoholic beverage of the present invention can be adjusted using a pH adjusting agent. The pH of the beer-flavored fermented alcoholic beverage can be measured using a commercially available pH meter (for example, HORIBA Scientific Benchtop pH Meter, HORIBA Advanced Technology Co., Ltd.).

[0050] The beverage provided by the present invention may be subjected to a carbon dioxide addition process, and further, after processes such as filling and sterilization, it can be provided as a packaged beverage. Sterilization may be performed before or after filling. In addition, if the pH of the beverage is adjusted to less than 4, the filling process can be performed directly without the sterilization process to produce a packaged beverage.

[0051] The container used for the beverage according to the present invention may be any container that is normally used for filling beverages, such as metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc., but preferably metal cans / barrels, plastic bottles (e.g., PET bottles), or bottles.

[0052] In another aspect of the present invention, a method for producing a beer-flavored fermented alcoholic beverage having a purine concentration of 35,000 ppb or less is provided, comprising the steps of including an iron source so that the iron concentration is 0.02 ppm or more, and furfuryl alcohol so that the furfuryl alcohol concentration is 600 ppb or more. According to the production method of the present invention, the flavor of the produced beer-flavored fermented alcoholic beverage is improved. Here, "improved flavor" or "flavor enhancement" of the beer-flavored fermented alcoholic beverage means that the bitterness is reduced and the astringency is improved in the beer-flavored fermented alcoholic beverage. In addition to the above, the production method of the present invention can be carried out in accordance with the description of the beer-flavored fermented alcoholic beverage of the present invention.

[0053] In another aspect of the present invention, a method for improving the flavor of a beer-flavored fermented alcoholic beverage having a purine concentration of 35,000 ppb or less is provided, the method comprising the steps of including an iron source in the production of the beverage such that the iron concentration is 0.02 ppm or more, and furfuryl alcohol in such that the furfuryl alcohol concentration is 600 ppb or more. According to the flavor improvement method, the flavor of a beer-flavored fermented alcoholic beverage with a reduced purine concentration can be improved. In addition to the above, the flavor improvement method of the present invention can be carried out in accordance with the description of the beer-flavored fermented alcoholic beverage and its production method of the present invention.

[0054] The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples.

[0055] Alcohol Concentration Measurement: The alcohol concentration (ethanol concentration) was measured using the method described in the "National Tax Agency's prescribed analytical method."

[0056] Purine concentration was measured using a method that detects adenine, guanine, xanthine, and hypoxanthine concentrations after hydrolysis with perchloric acid using LC-MS / MS (liquid chromatography-mass spectrometry) (see Journal of Food Hygiene 55(2):110-116 (2014)). Purine concentration was calculated as the total concentration of the four purine bases: adenine, guanine, xanthine, and hypoxanthine.

[0057] The carbohydrate concentration, based on the nutritional labeling standards, was measured by subtracting the amounts of water, protein, lipids, ash, and dietary fiber from the mass of the sample beverage, in accordance with the method described in the known Fifth Revised Standard Tables of Food Composition in Japan Analysis Manual.

[0058] The iron concentration was measured using atomic absorption spectrometry. Specifically, a sample prepared by adding an internal standard substance (indium) to an iron standard solution for metal element measurement (Fujifilm Wako Pure Chemical Industries, Ltd., product code: 094-03841) was subjected to measurement using an ICP emission spectrometer (Agilent ICP-OES720). A calibration curve was created from the relative ratio of the emission intensity at the absorption wavelength of iron (238.204 nm) to the emission intensity at the absorption wavelength of indium (230.606 nm). Then, the sample containing the internal standard solution was measured, and the iron concentration in the sample was calculated from the calibration curve.

[0059] Measurement of Furfuryl Alcohol Concentration The furfuryl alcohol concentration was measured by GC / MS analysis. Specifically, aroma components in beverage samples were separated using a C18 solid-phase column, and the resulting analytical samples were subjected to GC / MS. Quantitative analysis was performed using the internal standard method, with borneol used as the internal standard, added to the analytical sample to a concentration of 50 ppb. The GC / MS analysis conditions are shown in Table 1.

[0060]

[0061] Example 1: Production and Evaluation of Beer-Flavored Fermented Alcoholic Beverages In Example 1, test samples of beer-flavored fermented alcoholic beverages were prepared, and evaluation tests were conducted on each sample.

[0062] (1) Method A. Preparation of test samples (i) Test plots 1-1 to 1-14 Barley malt, wheat malt, and dark malt were used as the main raw materials (malt usage ratio 52%). Enzyme preparations were used for saccharification, and the temperature and time of saccharification were adjusted, and the mixture was filtered to obtain wort. Specifically, 52 parts by mass of the above malt, a β-glucanase enzyme preparation, and an enzyme preparation mainly composed of glucoamylase were added to 100 parts by mass of 50°C water and held for 30 minutes, then the temperature was raised to 64°C and held for 70 minutes. After that, the temperature was raised to 78°C and held for 5 minutes, and then filtered to obtain wort. Following the above wort preparation process, 48 ​​parts by mass of hops and liquid sugar mainly composed of assimilated sugars were added to the obtained wort and boiled at 100°C for 90 minutes, then the wort was allowed to stand, the trebe was separated, and then it was cooled to obtain pre-fermentation liquid. Then, bottom-fermenting yeast was added to the pre-fermentation liquid, and primary and secondary fermentation were carried out according to the conventional method. Next, the fermented liquid after post-fermentation was stored at a lower temperature and filtered to produce a beer-flavored fermented alcoholic beverage. Water, raw material alcohol (95%), and furfuryl alcohol were added to this beverage to prepare base beverage A1 (test section 1-1 in Table 3-1), base beverage A2 (test section 1-11 in Table 3-2), and base beverage A3 (test section 1-13 in Table 3-3). Ferric pyrophosphate was added to base beverage A1 for the test samples from test sections 1-2 to 1-10, to base beverage A2 for the test sample from test section 1-12, and to base beverage A3 for the test sample from test section 1-14.

[0063] (ii) Test plots 2-1 to 2-3 Barley malt and dark malt were used as the main raw materials (malt usage ratio 60%). Enzyme preparations were used for saccharification, and the temperature and time of saccharification were adjusted, and the mixture was filtered to obtain wort. Specifically, 60 parts by mass of the above malt, a β-glucanase enzyme preparation, and an enzyme preparation mainly composed of glucoamylase were added to 100 parts by mass of 50°C water and held for 30 minutes, then the temperature was raised to 64°C and held for 70 minutes. After that, the temperature was raised to 78°C and held for 5 minutes, and then filtered to obtain wort. Hops and 40 parts by mass of liquid sugar mainly composed of assimilated sugars were added to the obtained wort and boiled at 100°C for 90 minutes, then the wort was allowed to stand, the trebe was separated, and then it was cooled to obtain pre-fermentation liquid. Then, bottom-fermenting yeast was added to the pre-fermentation liquid, and primary and secondary fermentation were carried out according to the conventional method. Next, the fermented liquid after post-fermentation was stored at a lower temperature and filtered to produce a beer-flavored fermented alcoholic beverage. Water, raw material alcohol (95%), and ferric pyrophosphate were added to this beverage to prepare base beverage B (test section 2-1 in Table 4). Test samples for test sections 2-2 and 2-3 were prepared by adding furfuryl alcohol to base beverage B.

[0064] (iii) Test plots 3-1 to 3-10 Barley malt and dark malt were used as the main raw materials (malt usage ratio 100%). For saccharification, an enzyme preparation was used, and the temperature and time of saccharification were adjusted, and the mixture was filtered to obtain wort. Specifically, 100 parts by mass of the above malt, a β-glucanase enzyme preparation, and an enzyme preparation mainly composed of glucoamylase were added to 100 parts by mass of 50°C water and held for 30 minutes, then the temperature was raised to 64°C and held for 70 minutes. After that, the temperature was raised to 78°C and held for 5 minutes, and then filtered to obtain wort. Hops were added to the obtained wort and boiled at 100°C for 90 minutes, then the wort was allowed to stand, the treble was separated, and then it was cooled to obtain pre-fermentation liquid. Then, bottom-fermenting yeast was added to the pre-fermentation liquid, and primary and secondary fermentation were carried out according to the conventional method. Subsequently, the fermented liquid after secondary fermentation was stored by maintaining it at a lower temperature, filtered, and a beer-flavored fermented alcoholic beverage was produced. Water, raw material alcohol (95%), and furfuryl alcohol were added to this beverage to prepare base beverage C1 (test section 3-1 in Table 5-1), base beverage C2 (test section 3-7 in Table 5-2), and base beverage C3 (test section 3-9 in Table 5-2). Ferric pyrophosphate was added to base beverage C1 for the test samples from test sections 3-2 to 3-6, to base beverage C2 for the test sample from test section 3-8, and to base beverage C3 for the test sample from test section 3-10.

[0065] For each test section of the evaluation test, five trained panelists conducted the evaluation test. Specifically, three evaluation items—"firm bitterness characteristic of beer," "astringency," and "flavor balance"—were evaluated on a scale of 1.0 (minimum value) to 5.0 (maximum value) in increments of 0.5, based on the evaluation criteria shown in Table 2. The average of the scores from the five panelists was calculated. Here, "firm bitterness characteristic of beer" refers to a flavor sensation in which the bitterness of hops is clearly felt without becoming muddled after swallowing. "Astringency" refers to a rough flavor sensation that remains on the tongue after swallowing. "Flavor balance" refers to a flavor where the firm bitterness characteristic of beer and astringency are in harmony, and each element that constitutes the natural flavor of beer does not stand out, resulting in a well-balanced beer-like flavor. Furthermore, the specific scoring criteria are as follows. As a comparison example for each alcohol concentration, the scores for each evaluation item in Test Group 1-1 (alcohol concentration 5.0 v / v%), Test Group 1-11 (alcohol concentration 6.5 v / v%), and Test Group 1-13 (alcohol concentration 3.0 v / v%) were set to 2.0 to unify the evaluation criteria among the panelists, and evaluations were conducted while comparing beverages with the same alcohol concentration. Samples with a score of 3.0 or higher were judged to have a favorable effect on the evaluation item, and samples with a score of 3.5 or higher were judged to have a more favorable effect on the evaluation item.

[0066]

[0067] (2) Results The results are shown in Tables 3-1 to 3-3, Table 4, Table 5-1 and Table 5-2. From the results in Tables 3-1 to 3-3, it was shown that in beer-flavored fermented alcoholic beverages with a malt usage ratio of 52%, regardless of the alcohol concentration, increasing the iron concentration resulted in a firmer beer-like bitterness and a better balance of flavors, as well as a reduced degree of astringency. Furthermore, in the test sample of test group 1-8 (malt usage ratio 52%, iron concentration 0.02 ppm, furfuryl alcohol concentration 1300 ppm), the score for firm beer-like bitterness was higher.

[0068] The results in Table 4 show that, in a beer-flavored fermented alcoholic beverage with a malt content of 60%, compared to test group 1-1, increasing the iron concentration resulted in a firmer, more beer-like bitterness and a better balance of flavors, as well as a reduced degree of astringency. Furthermore, the test sample of test group 2-2 (malt content 60%, iron concentration 0.02 ppm, furfuryl alcohol concentration 1300 ppm) received a higher score for firm, beer-like bitterness.

[0069] The results in Tables 5-1 and 5-2 show that, in beer-flavored fermented alcoholic beverages with a 100% malt usage ratio, increasing the iron concentration improves the crispness of the beer-like bitterness and the balance of flavors, regardless of the alcohol concentration, and also reduces the degree of astringency. Furthermore, in the test samples of test groups 3-2 and 3-8 (100% malt usage ratio, iron concentration of 0.02 ppm, furfuryl alcohol concentration of 650 ppm), the score for crispness of the beer-like bitterness was higher, while in the test sample of test group 3-4 (100% malt usage ratio, iron concentration of 0.02 ppm, furfuryl alcohol concentration of 1300 ppm), the score for astringency was higher.

[0070]

[0071]

[0072]

Claims

1. A beer-flavored fermented alcoholic beverage having a purine concentration of 35,000 ppb or less, an iron concentration of 0.02 ppm or more, and a furfuryl alcohol concentration of 600 ppb or more.

2. The beer-flavored fermented alcoholic beverage according to claim 1, wherein the iron concentration is 0.02 ppm or more and 0.2 ppm or less.

3. The beer-flavored fermented alcoholic beverage according to claim 1, wherein the iron concentration is 0.02 ppm or more and 0.1 ppm or less.

4. The beer-flavored fermented alcoholic beverage according to claim 1 or 2, wherein the furfuryl alcohol concentration is 600 ppb or more and 2,600 ppb or less.

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

6. The beer-flavored fermented alcoholic beverage according to claim 1 or 2, wherein the alcohol concentration is 3.0 v / v% or more and 7.0 v / v% or less.

7. A method for producing a beer-flavored fermented alcoholic beverage having a purine concentration of 35,000 ppb or less, comprising the steps of including an iron source so that the iron concentration is 0.02 ppm or more, and including furfuryl alcohol so that the furfuryl alcohol concentration is 600 ppb or more.

8. A method for improving the flavor of a beer-flavored fermented alcoholic beverage having a purine concentration of 35,000 ppb or less, comprising the steps of: including an iron source in the production of the beverage such that the iron concentration is 0.02 ppm or higher, and including furfuryl alcohol such that the furfuryl alcohol concentration is 600 ppb or higher.

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