JP2017216999A - Low-glucide beer-taste fermented alcoholic beverage, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide low-glucide beer-taste fermented alcoholic beverage having new flavor with beer-like soft and smooth texture in which long-lasting taste is recognized, and a method for producing the beverage.SOLUTION: According to the present invention, there are provided a low-glucide beer-taste fermented alcoholic beverage that uses malt or the like as at least a part of a raw material, in which a ratio of the amount of peptide having the molecular weight of 10 to 20 kDa with respect to the entire protein amount is larger than 2.5%, and a method for producing a low-glucide beer-taste fermented alcoholic beverage which includes a process of blending one or two or more peptides having the molecular weight of 10 to 20 kDa.SELECTED DRAWING: None

Description

  The present invention relates to a low-sugar beer-taste fermented alcoholic beverage using malt and / or ungerminated barley as a raw material and a method for producing the same.

  As a technique for imparting richness and taste thickness to a beer-taste fermented alcoholic beverage, a technique using a peptide containing carboxymethyllysine as a rich imparting substance (Patent Document 1) is known. However, there is still room for improvement with respect to the flavor of beer-taste fermented alcoholic beverages, particularly low-sugar beer, particularly the provision of a soft and smooth texture, the sustainability of the taste, and the reverberation. Similarly, no examples of attempts to improve the flavor of low-sugar beer from the viewpoint of imparting a soft and smooth texture and sustaining taste have been reported.

JP 2014-158502 A

  Beer has a soft and smooth texture compared to Happoshu and the new genre, and has favorable taste characteristics such as a strong body feeling. Based on this difference, the present inventors considered that if a technical development that further enhances the characteristics of beer in a low-sugar beer is realized, the production of a low-sugar beer with an unprecedented flavor characteristic can be realized.

  An object of the present invention is to provide a low-sugar beer-taste fermented alcoholic beverage having a new flavor that has a soft and smooth texture like beer and has a sustained taste, and a method for producing the same. Another object of the present invention is to provide a flavor improving agent and a flavor improving method for a low-sugar beer-taste fermented alcoholic beverage.

  The present inventors have found that, in a low-sugar beer-taste fermented alcoholic beverage, a peptide having a specific molecular weight contributes to imparting a soft and smooth texture like beer and sustaining taste. The present inventors have also found that, in a low-sugar beer-taste fermented alcoholic beverage, by making the ratio of peptides having a specific molecular weight within a specific range, it is possible to realize a softer and smoother texture and taste sustainability like beer. The present inventors further specifically identified peptides that contribute to the flavor improvement of low-sugar beer-taste fermented alcoholic beverages. The present invention is based on these findings.

According to the present invention, the following inventions are provided.
[1] A low-sugar beer-taste fermented alcoholic beverage that uses malt and / or ungerminated wheat as at least a part of the raw material, and the ratio of the peptide amount having a molecular weight of 10 to 20 kDa (HPLC gel filtration method) to the total protein amount A low-sugar beer-taste fermented alcoholic beverage (hereinafter, simply referred to as “peptide ratio”) greater than 2.5%.
[2] The beer-taste fermented alcoholic beverage according to the above [1], wherein the malt use ratio is 50% or more.
[3] A method for producing a low-sugar beer-taste fermented alcoholic beverage comprising a step of blending one or more peptides having a molecular weight of 10 to 20 kDa (HPLC gel filtration method).
[4] The method for producing a beer-taste fermented alcoholic beverage according to the above [3], wherein the peptide is derived from a beer-taste fermented alcoholic beverage using malt and / or ungerminated wheat as at least a part of the raw material.
[5] The above-mentioned [3] or [4], wherein the peptide having a molecular weight of 10 to 20 kDa (HPLC gel filtration method) is blended so as to have a ratio of 2.5% or more with respect to the total protein amount in the beverage. A method for producing a beer-taste fermented alcoholic beverage.
[6] The method for producing a beer-taste fermented alcoholic beverage according to any one of [3] to [5], further comprising a step of preparing the peptide from a raw material containing the peptide.
[7] The method for producing a beer-taste fermented alcoholic beverage according to [6] above, wherein the peptide is prepared by an ultrafiltration method and an ammonium sulfate precipitation method.
[8] The method for producing a beer-taste fermented alcoholic beverage according to [6] or [7] above, wherein the raw material containing the peptide is malt and / or ungerminated wheat or a processed product thereof.
[9] The beer according to any one of the above [6] to [8], wherein the raw material containing the peptide is a beer-taste fermented alcoholic beverage using malt and / or ungerminated wheat as at least a part of the raw material. A method for producing a taste fermented alcoholic beverage.
[10] A flavor improving agent for a low-sugar beer-taste fermented alcoholic beverage, comprising one or more peptides having a molecular weight of 10 to 20 kDa (HPLC gel filtration method) as an active ingredient.
[11] The flavor of the beer-taste fermented alcoholic beverage according to the above [10], wherein the peptide is derived from a beer-taste fermented alcoholic beverage that uses malt and / or ungerminated wheat as a raw material. Improver.
[12] A method for improving the flavor of a low-sugar beer-taste fermented alcoholic beverage, comprising a step of adding one or more peptides having a molecular weight of 10 to 20 kDa (HPLC gel filtration method).
[13] The flavor of a beer-taste fermented alcoholic beverage according to the above [12], wherein the peptide is derived from a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as a raw material. How to improve.

  According to the present invention, a low carbohydrate that has a soft and smooth texture like beer and has a sustained taste by blending a peptide having a molecular weight of 10 to 20 kDa or making the ratio of the peptide within a predetermined range. A beer-taste fermented alcoholic beverage can be provided. In particular, beer with a malt use ratio of 50% or more will enhance the soft and smooth texture of beer and the sustainability of taste, and will be able to provide low-sugar beer with new flavor characteristics to meet the diverse taste needs of consumers. This is advantageous in that

It is the figure which showed the amount of peptides added to the beer type malt alcoholic beverage in Reference Example 1. It is the figure which showed the sensory evaluation result of the reference example 1. A sensory evaluation score was shown for each added fraction. The sensory evaluation score of the additive-free control was 2.5. It is the figure which showed the correlation with the alpha-glucan density | concentration of 5-10 degrees of polymerization, and the carbohydrate density | concentration based on a nutrition labeling standard. It is the figure which showed the analytical curve created from the retention time of the HPLC gel filtration method implemented in Example 1, and the molecular weight of a known substance. 3 is a bubble graph showing the sensory evaluation results (taste smoothness) of Example 1. FIG. Each sample was plotted with the vertical axis representing α-glucan concentration (mg / mL) having a polymerization degree of 5 to 10, and the horizontal axis representing 10 to 20 kDa peptide ratio (%). The rhombus pattern is sample numbers 1 to 4 (trial product), and the vertical stripe pattern is sample numbers 5 and 6 (additive product). Bubble size represents a “smooth taste” score. 3 is a bubble graph showing sensory evaluation results (taste sustainability) of Example 1. FIG. Each sample was plotted with the vertical axis representing α-glucan concentration (mg / mL) having a polymerization degree of 5 to 10, and the horizontal axis representing 10 to 20 kDa peptide ratio (%). The rhombus pattern is sample numbers 1 to 4 (trial product), and the vertical stripe pattern is sample numbers 5 and 6 (additive product). Bubble size represents a “taste persistence” score. It is the figure which showed the result of 2D-PAGE electrophoresis about the test plot 2 of the drink manufactured in Reference Example 1. The left side of the figure is a molecular weight marker (kDa). The band indicated by the arrow corresponds to the protein identification result in Table 10.

Detailed description of the invention

  In the present invention, “beer taste” means a taste and aroma peculiar to beer obtained when beer is usually produced, that is, when beer is produced based on fermentation by yeast or the like.

  In the present invention, “beer-taste fermented alcoholic beverage” means a beverage fermented by yeast using a carbon source, a nitrogen source, water, and the like as raw materials. Alcohol is used for beer and happoshu and beer and happoshu using malt as a raw material. (For example, a liqueur-based new genre drink classified as “liqueur (foaming) (1)” in the liquor tax law).

  The beer-taste fermented alcoholic beverage of the present invention can use at least malt as a raw material derived from wheat. In that case, the malt use ratio can be, for example, 50% or more, preferably 60% or more. It is. Here, “malt use ratio” refers to the ratio of malt mass to the mass of all raw materials excluding brewing water.

  In the present invention, “low sugar” beer-taste fermented alcoholic beverages are those in which the amount of sugar (sugar concentration) is reduced by 40% or more compared to an equivalent comparative beverage made by a normal production method ( That is, it means a beverage with a sugar off display) or a sugar amount of less than 0.5 g / 100 mL (that is, a beverage with zero sugar display). Among these, the sugar concentration of the former (beverage with a sugar-off indication) can be set to 2.1 g / 100 mL or less, preferably 0.5 to 2.1 g / 100 mL. Here, the amount of carbohydrate can be measured according to a known method, and is calculated from the mass of the sample excluding the amount of water, protein, lipid, ash and dietary fiber (Nutrition Labeling Standard (2009 Dec. 16, Consumer Affairs Agency Notification No. 9 (Partially revised)))) can be measured.

  In the low-sugar beer-taste fermented alcoholic beverage of the present invention, the ratio of peptide amount with a molecular weight of 10-20 kDa to the total protein amount (peptide ratio) (preferably, the peptide ratio with a molecular weight of 10-20 kDa derived from the raw material of the beer-taste fermented alcoholic beverage ) Is a specific value or more. Here, in calculating the peptide ratio, the protein concentration (mg / mL) in the beverage is defined as the total protein amount, and the peptide concentration (mg / mL) in the beverage with a molecular weight of 10 to 20 kDa is defined as the peptide amount with a molecular weight of 10 to 20 kDa. can do. In the present specification, the peptide amount used as the basis for calculating the “peptide ratio” is calculated by adding the contents of one or more peptides having a molecular weight of 10 to 20 kDa. In this specification, the “molecular weight” of a peptide is measured by HPLC gel filtration, and a specific example of the measurement is as shown in Example 1 described later. Peptides and proteins can be quantified by the Lowry method (Lowry method).

  The low-sugar beer-taste fermented alcoholic beverage of the present invention is characterized by having a new flavor despite the low sugar content, that is, the smoothness of taste and the sustainability of taste. Low-sugar beer-taste fermented alcoholic beverages (especially low-sugar beer and sparkling liquor) have a feature that they have a weak aftertaste and do not respond to drinks, and thus there is a problem that off-flavor is conspicuous. In the low-sugar beer-taste fermented alcoholic beverage of the present invention, smoothness of taste and sustainability of taste are imparted, so that the problem of flavor of the low-sugar beer-taste fermented alcoholic beverage can be solved. Here, “smooth taste” means the degree of softness of the mouth when the taste is felt with the tongue. Further, “taste persistence” means the degree of lingering taste that persists after drinking.

  In the low-sugar beer-taste fermented alcoholic beverage of the present invention, the ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount can be set to a ratio of more than 2.5%, preferably 3.7% or more. In the low-sugar beer-taste fermented alcoholic beverage of the present invention, the ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount is more than 2.5%, and the α-glucan concentration having a degree of polymerization of 5 to 10 is 4. It can be 0 mg / mL or less. In the low-sugar beer-taste fermented alcoholic beverage of the present invention, the ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount is more than 2.5%, and the α-glucan concentration having a degree of polymerization of 5 to 10 is 1. The ratio of the amount of peptide having a molecular weight of 10 to 20 kDa with respect to the total amount of protein is larger than 2.5%, and the concentration of α-glucan having a degree of polymerization of 5 to 10 is increased. It can be 1.8 mg / mL or less. In the low-sugar beer-taste fermented alcoholic beverage of the present invention, the ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount is preferably 3.7% or more, and the α-glucan concentration having a degree of polymerization of 5 to 10 is 4. It can be 0 mg / mL or less. In the low-sugar beer-taste fermented alcoholic beverage of the present invention, the ratio of the peptide amount having a molecular weight of 10-20 kDa to the total protein amount is 3.7% or more, and the α-glucan concentration having a polymerization degree of 5-10 is 1.8. The ratio of the peptide amount having a molecular weight of 10-20 kDa to the total protein amount is 3.7% or more, and the α-glucan concentration having a degree of polymerization of 5-10 is 1. It can be 8 mg / mL or less. The ratio of the amount of peptide having a molecular weight of 10 to 20 kDa with respect to the total amount of protein can provide an upper limit from the viewpoint of harmony of taste, and for example, the upper limit can be 8.0%.

  In the low-sugar beer-taste fermented alcoholic beverage of the present invention, the concentration of α-glucan can be set to a predetermined value. For example, the concentration of α-glucan having a polymerization degree of 5 to 10 is set to 4.0 mg / mL or less. be able to. In the present specification, the “α-glucan concentration” is calculated by summing the contents of one or more α-glucans having a degree of polymerization of 5 to 10. In the present specification, “α-glucan” means a linear or branched glucan (for example, α-1,4-glucoside, for example) formed by binding a plurality of glucose molecules by α-1,4-glucoside bonds. A branched glucan composed of a bond and an α-1,6-glucoside bond). Furthermore, in this specification, “degree of polymerization” of α-glucan means the number of glucose residues constituting glucan, and not only the number of glucose residues constituting linear glucan but also glucose constituting a branched structure. Contains the number of residues. The degree of polymerization and content of α-glucan can be measured by, for example, HPLC analysis using a corona CAD detector, and a specific example of the measurement is as shown in Example 1 described later. In the present specification and drawings, the degree of polymerization may be simply expressed as “G”.

  There is a correlation between the concentration of α-glucan having a degree of polymerization of 5 to 10 and the carbohydrate concentration based on the nutrition labeling standard. Example 1. As shown in D, for example, when the α-glucan concentration at a polymerization degree of 5 to 10 is 4.0 mg / mL or less, it is considered to correspond to a nutrition labeling standard of 1.4 g / 100 mL or less.

  The low-sugar beer-taste fermented alcoholic beverage of the present invention is a normal low-sugar beer as long as the peptide ratio of the molecular weight of 10 to 20 kDa and, in some cases, the α-glucan concentration of the degree of polymerization of 5 to 10 are adjusted within the predetermined range. It can be manufactured according to the manufacturing procedure of a taste fermented alcoholic beverage. For example, fermented malt beverages can be produced by adding fermentation beer yeast to wort prepared from brewing raw materials such as malt, hops, auxiliary raw materials, brewing water, etc. . The obtained low-alcohol beer-taste fermented alcoholic beverage can be stored at a low temperature, and then the yeast can be removed by a filtration step. Needless to say, all-malt beer among beer-taste fermented alcoholic beverages can be produced from malt, hops and water.

  In the above production procedure, wort can be produced according to a conventional method. For example, saccharifying a mixture of brewing raw materials and brewing water, filtering to obtain wort, adding hops to the wort, boiling, and preparing the wort by cooling the boiled wort Can do. Moreover, wort can also be produced by adding a commercially available enzyme preparation during the saccharification step. For example, protease preparation for proteolysis, α-amylase preparation, β-amylase preparation, glucoamylase preparation, pullulanase preparation, etc. for carbohydrate decomposition, β-glucanase preparation, fibrinolysis for fibrinolysis An enzyme preparation (for example, hemicellulase preparation) or the like can be used, respectively, or a mixed preparation thereof can also be used.

  In the production of the low-sugar beer-taste fermented alcoholic beverage of the present invention, in addition to malt, ungerminated barley (for example, ungerminated barley (including extracted), ungerminated wheat (including extracted)) Secondary ingredients specified in liquor tax law such as rice, corn, corn, potato, starch, saccharides (eg, liquid sugar); nitrogen sources such as protein degradation products and yeast extract; fragrances, pigments, foaming and foam retention agents Other additives such as a water quality adjusting agent and a fermentation aid can be used as the brewing raw material. In the low-sugar beer-taste fermented alcoholic beverage of the present invention, raw materials other than brewing water can be used at least as malt and hops. In some cases, sugars, rice, corn, starch and the like can be used as raw materials.

  In order to adjust the peptide ratio with a molecular weight of 10 to 20 kDa in the produced beverage in the production method of the low-sugar beer-taste fermented alcoholic beverage of the present invention within a predetermined range, for example, malt and / or ungerminated wheat It can be adjusted by suppressing proteolysis in the saccharification and saccharification process, or by suppressing the degree of proteolysis in the malting process of the malt as a raw material. Examples of the proteolysis include proteases inherent in malt and ungerminated wheat, or protease preparations added from the outside. Degradation can be suppressed by reducing the amount of protease preparation added, reducing the treatment time at the proteolytic action temperature, or changing the working pH from the optimum condition.

  In order to adjust the sugar concentration and α-glucan concentration according to the nutrition labeling standard in the manufactured beverage in the production method of the low-sugar beer-taste fermented alcoholic beverage of the present invention within a predetermined range, for example, malt as a raw material and // Promoting saccharide decomposition in the saccharification process and preparation of ungerminated wheat, etc., accelerating saccharide decomposition in the malting process of malt as a raw material, thereby malt and / or ungerminated wheat Can be prepared by sufficiently degrading the sugars derived from the sugar to the sugar that can be assimilated to the yeast (assimilable sugar), or using the liquid sugar that has been sufficiently decomposed to the sugar that can be assimilated to the yeast by the sugar. Furthermore, in fermentation and storage processes, these assimilating sugars are sufficiently assimilated to yeast and adjusted by performing yeast fermentation until the concentration of sugars falls below the predetermined sugar concentration of the present invention. Rukoto can also. Examples of carbohydrate degradation include α-amylase, β-amylase and the like inherent in malt and ungerminated wheat, or α-amylase preparation, β-amylase preparation, glucoamylase preparation, pullulanase preparation and the like added from the outside. . Degradation is promoted by increasing the amount of α-amylase preparation, β-amylase preparation, glucoamylase preparation, pullulanase preparation, etc., extending the treatment time at the action temperature of carbohydrate decomposition, and adjusting the working pH to the optimum conditions. It can be done by things.

  In the present invention, by preparing a fraction containing the peptide from a raw material containing a peptide having a molecular weight of 10 to 20 kDa, and adding the fraction to a beer-taste fermented alcoholic beverage, the peptide ratio having a molecular weight of 10 to 20 kDa is achieved. A beer-taste fermented alcoholic beverage adjusted within a predetermined value range can be produced. Typically, by preparing a fraction containing a peptide having a molecular weight of 10-20 kDa from a beer-taste fermented alcoholic beverage as described in Example 1, and adding the fraction to a low-sugar beer-taste fermented alcoholic beverage, A low-sugar beer-taste fermented alcoholic beverage in which the peptide ratio with a molecular weight of 10 to 20 kDa is adjusted within a predetermined range can be produced.

  That is, according to the present invention, one or two or more peptides having a molecular weight of 10 to 20 kDa (preferably derived from a beer-taste fermented alcoholic beverage using malt and / or ungerminated wheat as at least a part of the raw material. A low-sugar beer-taste fermented alcoholic beverage obtained by blending one or two or more peptides having a molecular weight of 10 to 20 kDa is provided, and the beverage is a part of the low-sugar beer-taste fermented alcoholic beverage of the present invention. The beverage containing the peptide has improved or improved flavor as a beer-taste fermented alcoholic beverage despite its low sugar content. Specifically, the smoothness of the taste and the sustainability of the taste are enhanced. Beverage.

  The blending amount of the peptide in the beverage of the present invention can be blended so that the ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount is larger than 2.5%, preferably 3.7% or more. . The blending amount of the peptide in the beverage of the present invention can also be blended so that the ratio of the peptide amount having a molecular weight of 10 to 20 kDa with respect to the total protein amount is greater than 2.5%. The α-glucan concentration of 10 can be 4.0 mg / mL or less. The blending amount of the peptide in the beverage of the present invention can also be blended so that the ratio of the peptide amount having a molecular weight of 10 to 20 kDa with respect to the total protein amount is greater than 2.5%. The α-glucan concentration of 10 can be 1.8 to 4.0 mg / mL, or 1.8 mg / ml or less. The blending amount of the peptide in the beverage of the present invention can be preferably blended so that the ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount is 3.7% or more. In this case, the degree of polymerization is 5 The α-glucan concentration of -10 can be 4.0 mg / mL or less. The blending amount of the peptide in the beverage of the present invention can also be blended so that the ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount is 3.7% or more. The α-glucan concentration of 10 can be 1.8 to 4.0 mg / mL, or 1.8 mg / ml or less. The ratio of the amount of peptide having a molecular weight of 10 to 20 kDa with respect to the total amount of protein can provide an upper limit from the viewpoint of harmony of taste, and for example, the upper limit can be 8.0%.

  One or two or more peptides having a molecular weight of 10 to 20 kDa (particularly one or two having a molecular weight of 10 to 20 kDa derived from a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as a raw material) Examples of peptides of more than species include α-amylase / trypsin inhibitor, trypsin inhibitor, α-amylase inhibitor (BDAI-1), non-specific lipid-transfer protein 1 or avenin -Like a1 is mentioned, Preferably, these proteins and peptides are derived from barley and partly derived from wheat. When α-amylase / trypsin inhibitor, trypsin inhibitor, α-amylase inhibitor (BDAI-1), non-specific lipid transfer protein 1 or avenin-like a1 is added to a beer-taste fermented alcoholic beverage, these peptides or proteins May be peptides or proteins other than those prepared from beer-taste fermented alcoholic beverages that are made from malt and / or ungerminated wheat.

  The 1 type, or 2 or more types of peptide of molecular weight 10-20kDa mix | blended with a beer taste fermented alcoholic beverage can be prepared from the raw material containing this peptide. Examples of the raw material containing one or more peptides having a molecular weight of 10 to 20 kDa include malt and / or ungerminated wheat and processed products thereof, grain protein degradation products (for example, soybean protein degradation products, corn protein degradation products) Is mentioned. Processed products of malt and / or ungerminated wheat include wort, ungerminated wheat extract, malt and / or ungerminated wheat that are malt and / or ungerminated wheat. Beer-taste fermented alcoholic beverages comprising at least part of the raw material, preferably beer-taste fermented alcoholic beverages comprising malt and / or ungerminated wheat as at least part of the raw material, more preferably malt to wheat It is a beer-taste fermented alcoholic beverage that is part or all of the raw material derived from it. Examples of means for preparing one or more peptides having a molecular weight of 10 to 20 kDa from raw materials include a combination of ultrafiltration method and ammonium sulfate precipitation method, and a combination of gel filtration fractionation and solid phase extraction column. From the viewpoint of industrial production, a combination of ultrafiltration and ammonium sulfate precipitation is preferred. When preparing one or more peptides having a molecular weight of 10 to 20 kDa by a combination of the ultrafiltration method and the ammonium sulfate precipitation method, the ultrafiltration method can be carried out, and then the ammonium sulfate precipitation method can be carried out. .

  The one or two or more peptides having a molecular weight of 10 to 20 kDa blended in the low-sugar beer-taste fermented alcoholic beverage are preferably beer-taste fermented alcoholic beverages that are at least part of malt and / or ungerminated wheat. (More preferably beer-taste fermented alcoholic beverages using at least malt as a raw material derived from wheat, particularly preferably all-malt beer). For example, a beer-taste fermented alcoholic beverage can be produced, and a fraction containing a peptide having a molecular weight of 10 to 20 kDa can be prepared from the beverage using a gel filtration fraction or a solid phase extraction column. The peptide having a molecular weight of 10 to 20 kDa does not necessarily need to be isolated and purified, and a peptide fraction obtained by fractionating from a beer-taste fermented alcoholic beverage can be blended into a low-sugar beer-taste fermented alcoholic beverage. .

  A peptide having a molecular weight of 10 to 20 kDa to a low-sugar beer-taste fermented alcoholic beverage can be performed by addition to a pre-fermentation solution before fermentation, a fermentation solution during fermentation, or a fermentation solution after fermentation. For example, by producing a beer-taste fermented alcoholic beverage, preparing a fraction containing a peptide having a molecular weight of 10 to 20 kDa from the beverage, and adding the fraction to the low-sugar beer-taste fermented alcoholic beverage after fermentation, A low-sugar beer-taste fermented alcoholic beverage blended with a 10-20 kDa peptide can be produced.

  The low-sugar beer-taste fermented alcoholic beverage of the present invention is manufactured according to the procedure for manufacturing a normal low-sugar beer-taste fermented alcoholic beverage, except that the peptide ratio or concentration with a molecular weight of 10 to 20 kDa is blended within a predetermined range. Can do. For example, fermented brewer's yeast can be added to wort prepared from brewing raw materials such as malt, hops, auxiliary raw materials, and brewing water for fermentation, and a fermented malt beverage can be brewed. The obtained low-alcohol beer-taste fermented alcoholic beverage can be removed at the low temperature and then removed by the filtration process.

  In the above production procedure, wort can be produced according to a conventional method. For example, saccharifying a mixture of brewing raw materials and brewing water, filtering to obtain wort, adding hops to the wort, boiling, and preparing the wort by cooling the boiled wort Can do.

  In the production of the low-sugar beer-taste fermented alcoholic beverage of the present invention, raw materials other than malt can be used. Specifically, raw materials other than malt can be used according to the description relating to the low-sugar beer-taste fermented alcoholic beverage of the present invention.

  According to another aspect of the present invention, there is provided a flavor improving agent for a low-sugar beer-taste fermented alcoholic beverage, comprising one or more peptides having a molecular weight of 10 to 20 kDa (HPLC gel filtration method) as an active ingredient. Is done. According to still another aspect of the present invention, there is provided a method for improving the flavor of a low-sugar beer-taste fermented alcoholic beverage comprising the step of adding one or more peptides having a molecular weight of 10 to 20 kDa (HPLC gel filtration method). Is provided. In the present specification, “flavor improvement of a low-sugar beer-taste fermented alcoholic beverage” means that the smoothness of the taste and the sustainability of the taste are enhanced. In addition, one or more peptides having a molecular weight of 10 to 20 kDa (HPLC gel filtration method) are preferably derived from a beer-taste fermented alcoholic beverage that uses malt and / or ungerminated wheat as at least part of the raw material. Is. The flavor improving agent and flavor improving method of the present invention can be carried out according to the description of the low sugar beer-taste fermented alcoholic beverage of the present invention and the method for producing the beverage.

  The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples. In the following examples, the percentage (%) represents mass% unless otherwise specified.

Reference Example 1: Identification of peptide fraction that imparts a preferred flavor to beer-taste fermented alcoholic beverages (1) Production of beer-taste fermented alcoholic beverages Beer-taste fermented alcohols using barley malt, hops, and enzyme preparations by the infusion method A beverage was produced.

  In test section 1, 100 g of barley malt is added to 300 mL of hot water at 50 ° C., the enzyme preparation is added and held for 60 minutes, then heated to 65 ° C. and held for 60 minutes, and further heated to 78 ° C. for 5 minutes. After holding, it was filtered to obtain wort. In test group 2, wort was similarly obtained except that the 50 ° C. process was not performed and the enzyme preparation was not added. Subsequently, 0.8 g / L of hops was added and boiled at 100 ° C. for 90 minutes, followed by filtration to obtain a pre-fermentation solution.

  Then, it fermented with the brewer's yeast according to the conventional method, and the flavor check of the fermented liquid was performed. The panel of 8 people, "softness of taste", that is, miscellaneous taste is suppressed, there is a soft and smooth texture like beer, a harmonious taste, the minimum is 1 point, the maximum is 5 points As a result, sensory evaluation was performed in five stages and an average score was calculated. The results were as shown in Table 1.

  As shown in Table 1, the test group 2 had a better sensory evaluation score (softness of taste) than the test group 1, and the flavor impression was also preferred.

(2) Gel filtration fraction The fermentation broth obtained in (1) above was filtered through a 0.45 μm filter, and the filtered fermentation broth was weighed and freeze-dried. The dried product was dissolved in 100 mM NaCl solution to prepare a 5-fold concentrated solution, which was used as a fractionation sample. The sample was subjected to gel filtration fractionation under the following conditions.

Column: Hiload Superdex 30pg 26/600 (manufactured by GE Healthcare)
Sample injection volume: 5 mL
Eluent composition: 100 mM NaCl
Flow rate: 2.5 mL / min (constant flow rate)
Detection wavelength: 215 nm
Fractionation: fractionation from 0.29 cv (column volume) to 19.1 mL (fraction 0) and then from 0.35 cv to 5 mL (fractions 1 to 51)

  According to the sensory evaluation of the fractions, the fractions were divided into nine groups of pre-fractions, A1, A2, B, C, D, E, F, and G, as shown in Table 2, depending on the flavor characteristics.

(3) Purification of peptide fractions Each of the fractions obtained in (2) above is obtained from a solid phase extraction column (fractions A1, A2, and B are Bond Elute C18 EWP, fractions C, D, E, F, G uses Bond Elute C18, manufactured by Agilent Technologies), washed with demineralized water, eluted with 50% ethanol aqueous solution, concentrated to dryness, and reconstituted with demineralized water. Water and concentrate. This was used as a peptide fraction.

(4) Protein quantification by the Lowry method The protein quantification of the peptide fraction obtained by the gel filtration fraction of (3) above was performed by the Lowry method using a commercially available kit (DC protein assay, manufactured by Bio-Rad). . First, 50 μL of the above fraction solution was taken and centrifuged to dryness, and 10 μL of ultrapure water was added and redissolved to obtain an analysis sample. Thereto, 50 μL of solution A was added and stirred, and then 400 μL of solution B was added and stirred. After a color development reaction at room temperature for 15 minutes, 350 μL was transferred to a 96-well plate and the absorbance at 750 nm was measured. The amount of peptide was calculated based on the obtained absorbance and a calibration curve prepared in advance. The calibration curve was prepared using BSA (bovine serum albumin).

(5) Sensory evaluation These fractionated / purified samples are added to a commercial beer-based alcoholic beverage using barley and barley malt with a malt use ratio of less than 49%, and 50% of each fraction contained in the beverage. (See FIG. 1), sensory evaluation was performed by a panel of five people.

  The index of sensory evaluation was evaluated with a five-point score of 1 to 5 points as a comprehensive evaluation of “umami, sweetness, thickness, body, and astringency / taste dissonance as an off-flavor”. The additive-free control was scored 2.5. The average value of the sensory evaluation score is shown in FIG. 2, and the sensory evaluation comments are shown in Table 3.

  The peptide fraction had a high sensory evaluation score (Fig. 2) in test group 2 from the pre-fraction to D, which was consistent with the sensory evaluation result of the fermentation broth before fractionation. Moreover, in the fractions A1 and A2 of the test group 2, the score was high, and it was a sensory evaluation comment that softness and miscellaneous taste were reduced (Table 3). In the pre-fraction of Test Zone 2, the score was equally high, but it was a sensory evaluation comment that it was soft but had less taste. Fractions B to D were equally high in score, but sensory evaluation comments were evaluated to have a greater contribution of thickness, body, and umami. That is, in the pre-fractions, A1, A2, B, C, and D, the evaluation of the test section 2 is high, but the taste qualities are different, and the fractions A1 and A2 are beer-like softness, poor taste, etc. It was found that there is an effect.

  The peptide fraction was analyzed with a Superdex 75 10/300 column described in Example 1 and the molecular weight was estimated. As a result, the peptide of fraction A1 was distributed in a molecular weight of about 10 to 20 kDa, and SDS-PAGE Also on the electrophoresis, it was confirmed that similar peptides having a molecular weight of about 10 to 20 kDa were distributed in the fractions A1 to A2 (data not shown). Moreover, it was confirmed that the peptide amount was increasing in the test group 2 which was excellent in flavor (FIG. 1).

  From the above results, it was clarified that the fractionated and purified peptide fractions A1 and A2 having a molecular weight of about 10 to 20 kDa can impart a beer-like taste with reduced taste and a harmonious beer.

Example 1: Production of low-sugar beer-taste fermented alcoholic beverage, peptide addition to the beverage, and sensory evaluation
A: Production of low-sugar beer-taste fermented alcoholic beverage In the beer-taste fermented alcoholic beverage, barley malt was used as the main ingredient, and either or both of corn and liquid sugar were used as the auxiliary ingredient. In the saccharification, an enzyme preparation was used, and the temperature and time of saccharification were adjusted and filtered to obtain worts having different compositions. That is, the temperature range of saccharification was selected from 60 ° C to 65 ° C such as 60 ° C, 62 ° C, 64 ° C, 65 ° C. The saccharification time was adjusted between 5 minutes and 120 minutes in each temperature step. Moreover, the heat processing temperature of the raw material was selected between 70 degreeC-120 degreeC. Specifically, wort was obtained as follows.

(A) Saccharification conditions of sample numbers 1 and 2 With respect to 100 parts by mass of hot water at 64 ° C, 33.6 parts by mass of barley malt and enzyme preparation were added and held for 100 minutes, then heated to 78 ° C and 5 minutes After holding, it was filtered to obtain wort.

(A) Saccharification condition of sample number 3 With respect to 100 parts by mass of hot water at 60 ° C., 33.3 parts by mass of barley malt and an enzyme preparation mainly composed of glucoamylase were added and held for 20 minutes, and then heated to 65 ° C. And what was hold | maintained for 100 minutes was set as 醪 A. At the same time, 11.3 parts by mass of corn and 8.3 parts by mass of liquid sugar mainly composed of assimilable sugar are added to hot water 100 at 50 ° C., followed by 20 minutes at 50 ° C. and 15 minutes at 65 ° C. What was hold | maintained and boiled after that was made into the bowl B. After saccharification finished strawberry A and boiling finished strawberry B were immediately mixed, the temperature was raised to 78 ° C. and held for 5 minutes, followed by filtration to obtain wort.

(C) Saccharification conditions of sample No. 4 With respect to 100 parts by mass of 65 ° C. hot water, 16.7 parts by mass of barley malt and an enzyme preparation mainly composed of glucoamylase are added and maintained for 120 minutes, and then heated to 78 ° C. And held for 5 minutes, followed by filtration to obtain wort.

  Following the above wort preparation steps (a) to (c), hops and some worts (sample number 4) are charged with liquid sugars mainly composed of assimilating sugars. Then, after boiling at 100 ° C. for 90 minutes, the wort was allowed to stand to separate the trube and then cooled to obtain a pre-fermentation solution. In some pre-fermentation solutions (sample numbers 1 and 2), an enzyme preparation mainly composed of glucoamylase was added. Thereafter, the bottom fermentation yeast was added to the pre-fermentation solution, and main fermentation and post-fermentation were performed according to a conventional method. Subsequently, the fermented liquid after post-fermentation was stored at a lower temperature and stored, and filtered to obtain a clear beer-taste fermented alcoholic beverage (sample brew) (sample numbers 1 to 4).

B: Determination of α-glucan content of beer-taste fermented alcoholic beverage (a) Sample preparation for HPLC analysis Sample numbers 1 to 4 were separated using a solid phase extraction column to obtain a sample for fractionation. Specifically, the product solution is subjected to adsorption treatment with a solid phase extraction column (Bond Elute C18, manufactured by Agilent Technologies) to collect a flow-through fraction, and the recovered solution is further bonded to Bond Elute C18 EWP (manufactured by Agilent technologies). And the flow-through fraction was collected. The collected flow-through fraction was further processed in turn with ion exchange resins Sep Pak QMA and Sep Pak CM (both from Waters). The obtained liquid was concentrated by centrifugation, and the dried product was condensed into a fractionation sample.

(A) Sugar analysis by HPLC The chain length distribution state of α-glucan contained in the sample was evaluated using an MCI-gel CK02AS column (20 × 250 mm) and a corona CAD detector. Specifically, the degree of polymerization (chain length) was analyzed under the following conditions. The composition was analyzed with a calibration curve using G5 to G10 maltooligosaccharides as standard. G5 is maltopentaose, G6 is maltohexaose, G7 is maltoheptaose, G8 is maltooctaose, G9 is maltononaose, G10 is maltodecaose (Maltodecaose). For Maltoopentaose, Maltohexaose and Maltoheptaose, standard products were purchased from Tokyo Kasei Co., Ltd., and Maltooctaose, Maltononaose and Maltodeose ( For Maltodecaose), a standard product was purchased from Elicityl SA, and mass spectrometer conditions were set.

<HPLC analysis conditions>
Column: MCI-gel CK02AS column (20 × 250 mm, manufactured by Mitsubishi Chemical Corporation)
Mobile phase: MQ water flow rate: 1.0 mL / min Column temperature: 85 ° C
Detector: Corona CAD detector

  Table 4 shows the results of analysis of sample numbers 1 to 4 under the analysis conditions set in (a) above.

C: Analysis of carbohydrate concentration based on nutrition labeling standards The measurement of the sugar concentration based on the nutrition labeling standards was performed according to the method described in the well-known 5th edition Japanese food standard ingredient table analysis manual. That is, from the mass of the sample, moisture (pressure reduction heating / drying assistant addition method), protein (method using automatic analyzer), lipid (Soxhlet extraction method (3)), ash (combustion method using muffle furnace) and dietary fiber It was measured by the method of calculating except the amount (Prosky enzyme weight method). The results measured for sample numbers 1 to 4 were as shown in Table 4.

  In Table 4, the correlation between the α-glucan concentration having a degree of polymerization of 5 to 10 and the carbohydrate concentration based on the nutrition labeling standard is shown in FIG. The correlation coefficient in the approximate straight line is R2 = 0.6282. Therefore, for example, when the α-glucan concentration having a degree of polymerization of 5 to 10 is 4.0 mg / mL or less, the carbohydrate concentration based on the nutrition labeling standard is considered to correspond to 1.4 g / 100 mL or less.

D: Protein quantification (a) Sample preparation for gel filtration fractionation Sample numbers 1 to 4 (samples) were weighed and then lyophilized. The dried product was dissolved in 50 mM sodium phosphate buffer (pH 7.0, containing 150 mM NaCl) to prepare a 2.5-fold concentrated solution, which was used as a fractionation sample.

(A) HPLC gel filtration method The conditions of the HPLC gel filtration method were as follows.
<HPLC gel filtration analysis conditions>
Column: Superdex 75 10/300 (manufactured by GE Healthcare)
Sample injection volume: 100 μL
Eluent composition: 50 mM sodium phosphate (pH 7.0), 20% (v / v) acetonitrile, 150 mM NaCl
Flow rate: 0.5 mL / min (constant flow rate)
Detection wavelength: 215 nm
Fractionation program:

(C) Fractionation range setting The peptide, eluent, flow rate, and detection wavelength described in the HPLC gel filtration conditions described in (a) above are appropriately dissolved in ultrapure water at 0.1 to 5 mg / mL. 50 μL of the sample was injected and subjected to HPLC analysis to confirm the retention time (Table 6). A calibration curve (FIG. 4) was created from the retention time and molecular weight, and the molecular weight range and fractional range were determined.

(D) Protein quantification of the fraction by the Lowry method Protein quantification was performed by the Lowry method described in Reference Example 1. A calibration curve was prepared from the obtained absorbance and BSA concentration, the peptide amount of the fraction solution (BSA conversion) was calculated, and the product equivalent peptide concentration (mg / mg) of the fraction was calculated from the fraction solution amount and the concentration ratio. mL) was calculated.

(E) Quantification of 10-20 kDa peptide The 10-20 kDa peptide concentration is the product equivalent peptide concentration of the protein concentration contained in fraction 3 in the molecular weight range of 10-20 kDa determined from the calibration curve in the HPLC gel filtration method. Calculated in terms of (mg / mL). Further, the ratio of the 10-20 kDa peptide amount to the total protein amount, that is, the 10-20 kDa peptide ratio was determined by the following calculation formula.

E: Sensory evaluation Sensory evaluation was carried out by seven trained panelists on sample numbers 1 to 4 (samples). The evaluation item index was two items of “taste smoothness” and “taste sustainability”, and each was evaluated with a 9-point score of 1 (weak) to 9 (strong). The sensory evaluation results of each sample are as shown in Table 7. The results are shown in FIG. 5 and FIG.

  As shown in Table 7 and FIGS. 5 and 6, in the test brewed product in which the peptide ratio of 10 to 20 kDa was higher than 2.5%, “taste smoothness” and “taste sustainability” were improved. confirmed.

  In addition, the said result is a result at the time of analyzing by the method described in Example 1, ie, the analytical value obtained using the corona CAD detector (corona charged particle detector). This detector is independent of the chemical structure of the substance and is characterized by consistent substance weight-dependent responsiveness under the same analytical conditions (by Thermofisher scientific).

Example 2: Addition of peptide to beer-taste fermented alcoholic beverage and sensory evaluation
A: Preparation of peptide fraction (a) Gel filtration fraction A commercially available product (all malt beer) was degassed and then freeze-dried. The lyophilized product was dissolved in a 100 mM NaCl solution to prepare a 5-fold concentrated solution, and the sample used as a fractionation sample was subjected to gel filtration fractionation under the following conditions.

<Gel filtration fractionation conditions>
Column: Hiload Superdex 30pg 26/600 (GE Healthcare)
Sample injection volume: 5 mL
Eluent composition: 100 mM NaCl
Flow rate: 2.5 mL / min (constant flow rate)
Detection wavelength: 215 nm
Fractionation: fractions from 0.29 CV (column volume) to 19.1 mL (fraction 0) and then from 0.35 CV to 5 mL fractions (fractions 1 to 51)

  According to the sensory evaluation of the fractions, the fractions were divided into nine groups of pre-fractions, A1, A2, B, C, D, E, F, and G, as shown in Table 2, depending on the difference in flavor characteristics.

In addition, the peptide ratio and concentration and α-glucan concentration (measured according to Example 1) of the commercially available product subjected to gel filtration fractionation are as shown in Table 8.

(I) Purification of peptide fraction Among the fractions obtained in (a) above, the A1 fraction (fraction number: F1-12) is subjected to an adsorption treatment with a solid phase extraction column (Bond Elute C18 EWP), After washing with demineralized water, the mixture was extracted with 50% ethanol aqueous solution, concentrated to dryness, and condensed with demineralized water to obtain a concentrated solution. This was used as a peptide fraction.

(C) Protein quantification by the Lowry method The protein quantification of the peptide fraction obtained by the gel filtration fraction of (i) above was performed by the Lowry method using a commercially available kit (DC protein assay, Bio-Rad). First, the concentration of the peptide fraction solution was adjusted to 10-fold dilution and 40-fold dilution with the product, and 25 μL of solution A was added to 5 μL of sample and stirred, and then 200 μL of solution B was added and stirred. . After a color development reaction at room temperature for 15 minutes, the absorbance at 750 nm was measured. The amount of peptide was calculated based on the obtained absorbance and a calibration curve prepared in advance. The calibration curve was prepared using BSA (bovine serum albumin).

B: Preparation of tasting sample The peptide fraction obtained in A above was added to sample number 2 (sample brew) to prepare sample numbers 5 and 6 (added product). Specifically, the peptide fraction was added so that the peptide amount of 10-20 kDa was 0.24 mg / mL and 0.29 mg / mL, and the peptide ratio was 5.2% and 5.7%. Table 9 shows the correspondence between the tasting sample, the peptide ratio and concentration, and the α-glucan concentration.

C: Sensory evaluation sensory evaluation was performed by 7 trained panelists on sample number 2 (sample) without addition of sensory evaluation and sample numbers 5 and 6 (additional product) obtained in B above. The evaluation item index is two items of “taste smoothness” and “taste sustainability”. It carried out according to the method as described in E. The sensory evaluation results of each sample are as shown in Table 9. In addition, the sensory evaluation results of each sample are the same as those in Example 1. This is shown in FIGS. 5 and 6 together with the result of E.

  As shown in Table 9 and FIGS. 5 and 6, it was confirmed that when the peptide ratio of 10 to 20 kDa was increased, “taste smoothness” and “taste persistence” were improved.

Example 3: Molecular species identification of protein fractions In this example, 2D-PAGE and quadrupole-time-of-flight mass spectrometers provide a soft and smooth texture of beer-like proteins that contribute to a harmonious taste. Attempted identification.

  The protein is purified by TCA acetone precipitation in 200 μL of the equimolar mixture of peptide fractions A1 and A2 obtained by the gel filtration fraction obtained in Reference Example 1 and solid phase extraction purification. After electrophoresis by 2D-PAGE, silver staining is performed. went. There is not much difference in the amount of the thick band around the molecular weight of 40 kDa between the samples of the test group 1 and the test group 2 in which the difference in flavor is seen, and there is a quantitative difference in the band distributed between 10 and 20 kDa. Was found (data not shown).

  Next, the band indicated by the arrow in FIG. 7 was cut out from the 2D-PAGE gel in test group 2, and the protein was digested using trypsin (ProteaseMAX (trademark) Surfactant, Trypsin Enhancer, manufactured by Promega). MS / MS spectra of the obtained trypsin-digested peptide solution are obtained using a quadrupole-time-of-flight mass spectrometer (manufactured by SCIEX), and protein identification is performed using a database registered in SWISS-PROT. went.

The results of protein identification using a quadrupole-time-of-flight mass spectrometer were as shown in Table 10.

Proteins in the gel filtration fraction (fractions A1 to A2) include α-amylase / trypsin inhibitor CMa, α-amylase / trypsin inhibitor CMb, α-amylase / trypsin inhibitor CMd, trypsin inhibitor CMe, α-amylase inhibitor (BDAI-1), non-specific lipid-transfer protein 1 and avenin-like a1 were identified. The identified protein was identified as a protein derived from barley ( Hordeum vulgare ) and partly from wheat ( Triticum aestivum ). α-amylase / trypsin inhibitor CMa, α-amylase / trypsin inhibitor CMb, α-amylase / trypsin inhibitor CMd, trypsin inhibitor CMe are known as protease inhibitor proteins, and α-amylase inhibitor (BDAI-1) is α Known as amylase inhibitor protein. Non-specific lipid-transfer protein 1 is known as a lipid transfer protein.

Example 4: Addition of peptides prepared by ultrafiltration and ammonium sulfate precipitation to beer-taste fermented alcoholic beverages and sensory evaluation In this example, the preparation method of peptides suitable for large-scale production and the effect on sensory evaluation were examined. .

A: Preparation of peptide fraction (A-1) Fractionation by ultrafiltration After degassing a commercial product (all malt beer), ultrafiltration membrane (fractional molecular weight; 6000, AIP-1013D, manufactured by Asahi Kasei Co., Ltd.) ) To concentrate and fractionate the peptides. Specifically, all-malt beer was concentrated about 4 times, and the concentrated solution was collected and lyophilized. Next, the dried product was condensed with ultrapure water so that the concentration was 6 times that of a commercially available product, and then dialyzed with a dialysis membrane Spectra / Por1 (manufactured by Spectrum Laboratories, the same applies below) having a molecular weight cut off of 6000 to 8000.

(A-2) Separation of peptides by ammonium sulfate precipitation The solution obtained in (A-1) above was subjected to 40% saturated ammonium sulfate precipitation to obtain 0 to 40% saturated ammonium sulfate precipitate. The precipitate was dissolved in ultrapure water and dialyzed with a dialysis membrane Spectra / Por1 to sufficiently remove salts. Subsequently, freeze-drying was performed, and the concentrate was dissolved in ultrapure water to obtain a peptide concentrate. About the concentrate, it confirmed that the peptide of 10-20 kDa became a main component by the staining image of SDS-PAGE electrophoresis (data not shown).

B: Preparation of tasting sample Example 2. Sample No. 7 (Additive 3) was prepared by adding a 10-20 kDa peptide fraction purified from commercially available all malt beer using the method described in A. Moreover, the 10-20 kDa peptide fraction obtained by said A was added to the sample number 2 (trial product), and the sample number 8 (added product 4) was prepared. Specifically, each peptide fraction was added so that the 10-20 kDa peptide ratio of Additives 3 and 4 was 5.5%. Table 11 shows the correspondence between the tasting sample, the amount and ratio of peptides, and the amount of α-glucan.

C: For sensory evaluation sample number 2 and sample numbers 7 and 8 (additives) obtained in B above, Example 1 was conducted by 4 trained panelists. Sensory evaluation was performed as described in E. The sensory evaluation results of each sample were as shown in Table 11.

  As shown in Table 11, compared with a beverage not added with 10-20 kDa peptide (sample number 2), a beverage added with 10-20 kDa peptide obtained by combining ultrafiltration and ammonium sulfate precipitation (sample number 8) Confirms that “taste smoothness” and “taste sustainability” are improved in the same manner as the beverage (sample number 7) to which the 10-20 kDa peptide obtained by gel filtration fractionation and solid phase extraction was added. It was done.

Claims (11)

  1. A low-sugar beer-taste fermented alcoholic beverage that uses malt and / or ungerminated wheat as at least a part of the raw material, wherein the ratio of the peptide amount with a molecular weight of 10 to 20 kDa (HPLC gel filtration method) to the total protein amount is 2. A low-sugar beer-taste fermented alcoholic beverage greater than 5%.   The beer-taste fermented alcoholic beverage according to claim 1, wherein the malt use ratio is 50% or more.   A method for producing a low-sugar beer-taste fermented alcoholic beverage comprising a step of blending one or more peptides having a molecular weight of 10 to 20 kDa (HPLC gel filtration method).   The method for producing a beer-taste fermented alcoholic beverage according to claim 3, wherein the peptide is derived from a beer-taste fermented alcoholic beverage made of malt and / or ungerminated wheat.   The beer-taste fermented alcoholic beverage according to claim 3 or 4, wherein a peptide having a molecular weight of 10 to 20 kDa (HPLC gel filtration method) is blended so as to have a ratio of 2.5% or more with respect to the total protein amount in the beverage. Production method.   The manufacturing method of the beer taste fermented alcoholic beverage as described in any one of Claims 3-5 which further includes the process of preparing this peptide from the raw material containing the said peptide.   The method for producing a beer-taste fermented alcoholic beverage according to claim 6, wherein the peptide is prepared by an ultrafiltration method and an ammonium sulfate precipitation method.   The method for producing a beer-taste fermented alcoholic beverage according to claim 6 or 7, wherein the raw material containing the peptide is malt and / or ungerminated wheat or a processed product thereof.   The beer-taste fermented alcoholic beverage according to any one of claims 6 to 8, wherein the raw material containing the peptide is a beer-taste fermented alcoholic beverage having malt and / or ungerminated wheat as at least part of the raw material. Manufacturing method.   A flavor improving agent for a low-sugar beer-taste fermented alcoholic beverage comprising one or more peptides having a molecular weight of 10 to 20 kDa (HPLC gel filtration method) as an active ingredient.   A method for improving the flavor of a low-sugar beer-taste fermented alcoholic beverage, comprising a step of adding one or more peptides having a molecular weight of 10 to 20 kDa (HPLC gel filtration method).

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