JP2020072746A - Beer-taste alcoholic beverage and method for producing the same - Google Patents

Abstract

To provide a beer-taste alcoholic beverage that has a suppressed miscellaneous taste, a soft and smooth texture like beer, and a harmonized taste.SOLUTION: Provided is a beer-taste fermentation alcoholic beverage made using malt and/or ungerminated wheat as a part of the raw material, and in which the concentration of peptide having a molecular weight of 10 to 20 kDa (gel filtration method) is 0.15 mg/ml or more.SELECTED DRAWING: None

Description

The present invention relates to a beer-taste fermented alcoholic beverage containing malt and / or ungerminated wheat as a part of a raw material, and a method for producing the same. The present invention also comprises a malt and / or flavor improving agent for a beer-taste alcoholic beverage containing a peptide having a specific molecular weight derived from a beer-taste fermented alcoholic beverage as a part of a raw material of malted malt, and the peptide. It also relates to a method for improving the flavor of the used beer-taste alcoholic beverage.

Beer-taste alcoholic beverages such as Happoshu and new genre beverages are cheaper than beer and are widely used as alternatives to beer. However, these beverages have insufficient soft and smooth texture like beer, have a lot of miscellaneous tastes such as astringency and graininess, and lack in harmony of flavors.

As a technique for imparting richness and taste thickness to a beer-taste alcoholic beverage, a technique using carboxymethyllysine-containing peptides as a richness-imparting substance (Patent Documents 1 and 2) is known. However, there is still room for improvement in the flavor of beer-taste alcoholic beverages, particularly in imparting a soft and smooth texture, suppressing miscellaneous tastes, and harmonious taste.

JP, 2011-227070, A JP, 2014-158502, A

It is an object of the present invention to provide a beer-tasted alcoholic beverage having a soft and smooth texture like beer, in which an unpleasant taste is suppressed, and a harmonious 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 beer-taste alcoholic beverage.

The present inventors have found that in a beer-taste alcoholic beverage, a peptide having a specific molecular weight and α-glucan having a specific degree of polymerization contribute to imparting a soft and smooth texture like beer and reducing miscellaneous taste. The present inventors have also found that by setting the concentration of a peptide having a specific molecular weight within a specific concentration range, a more harmonious taste like beer can be realized. The present inventors have further found that the above-mentioned effects are further exhibited by adjusting the concentration of α-glucan having a specific degree of polymerization in addition to the peptide having a specific molecular weight within a specific concentration range. The present inventors have further specifically identified peptides that contribute to improving the flavor of beer-taste alcoholic beverages. The present invention is based on these findings.

According to the present invention, the following inventions are provided.
(1) A beer-taste fermented alcoholic beverage containing malt and / or ungerminated malt as a part of a raw material, which has a peptide concentration of 0.15 mg with a molecular weight of 10 to 20 kDa (gel filtration method).
/ Ml or more, beer-taste fermented alcoholic beverage.
(2) The beer-taste fermented alcoholic beverage according to (1), wherein the malt usage ratio is less than two thirds.
(3) The beer-taste fermented alcoholic beverage according to (1) or (2) above, wherein the ratio of the amount of peptide having a molecular weight of 10 to 20 kDa to the total amount of protein is greater than 3.6%.
(4) The peptide concentration with a molecular weight of 10 to 20 kDa is 0.19 mg / ml or more, the above (
The beer-taste fermented alcoholic beverage according to any one of 1) to (3).
(5) The concentration of α-glucan having a degree of polymerization of 5 to 10 is 2.1 mg / ml or more, (1) above.
~ The beer-taste fermented alcoholic beverage according to any one of (4).
(6) The concentration of α-glucan having a degree of polymerization of 5 to 10 is 3.3 mg / ml or more, (5) above.
The beer-taste fermented alcoholic beverage according to.
(7) One or more peptides having a molecular weight of 10 to 20 kDa (gel filtration method) derived from a beer-taste fermented alcoholic beverage containing malt and / or ungerminated wheat as a part of the raw material are blended , Beer taste alcoholic drinks.
(8) The beer-taste alcoholic beverage according to (7) above, wherein the peptide having a molecular weight of 10 to 20 kDa is blended so as to have a concentration of 0.15 mg / ml or more.
(9) The beer-taste alcoholic beverage according to (7) or (8) above, wherein the peptide having a molecular weight of 10 to 20 kDa is blended so as to have a ratio of more than 3.6% with respect to the total amount of protein in the beverage.
(10) One or two or more kinds of α-glucan having a polymerization degree of 5 to 10 derived from a beer-taste fermented alcoholic beverage containing malt and / or ungerminated wheat as a part of the raw material is further blended. The beer-taste alcoholic beverage according to any one of (7) to (9) above.
(11) The beer-taste alcoholic beverage according to (10) above, wherein the α-glucan having a degree of polymerization of 5 to 10 is blended so as to have a concentration of 2.1 mg / ml or more.
(12) One or more peptides having a molecular weight of 10 to 20 kDa are α-amylase /
Trypsin inhibitor, serpin-Z4 and non-specific lipid transfer protein 1 (non-spec
ific lipid-transfer protein 1) The beer-taste alcoholic beverage according to any one of (7) to (11) above, which is one or more selected from the group consisting of ific lipid-transfer protein 1).
(13) A step of blending one or more peptides having a molecular weight of 10 to 20 kDa (gel filtration method) derived from a beer-taste fermented alcoholic beverage containing malt and / or ungerminated wheat as a part of a raw material A method for producing a beer-taste alcoholic beverage, comprising:
(14) The method for producing a beer-taste alcoholic beverage according to (13) above, wherein the peptide having a molecular weight of 10 to 20 kDa is blended so as to have a concentration of 0.15 mg / ml or more.
(15) The beer-taste alcoholic beverage according to (13) or (14), wherein the peptide having a molecular weight of 10 to 20 kDa is blended so as to have a ratio of more than 3.6% with respect to the total amount of protein in the beverage. Production method.
(16) a step of further blending one or more α-glucans having a degree of polymerization of 5 to 10 derived from a beer-taste fermented alcoholic beverage containing malt and / or ungerminated wheat as a part of a raw material The method for producing a beer-taste alcoholic beverage according to any one of (13) to (15) above.
(17) The method for producing a beer-taste alcoholic beverage according to (16) above, wherein the α-glucan having a degree of polymerization of 5 to 10 is blended so as to have a concentration of 2.1 mg / ml or more.
(18) One or more peptides having a molecular weight of 10 to 20 kDa are α-amylase /
Trypsin inhibitor, serpin-Z4 and non-specific lipid transfer protein 1 (non-spec
ific lipid-transfer protein 1) The method for producing a beer-taste alcoholic beverage according to any one of (13) to (17) above, which is one or more selected from the group consisting of ific lipid-transfer protein 1).
(19) One or more peptides having a molecular weight of 10 to 20 kDa (gel filtration method) derived from a beer-taste fermented alcoholic beverage containing malt and / or ungerminated wheat as a part of raw materials are contained as an active ingredient. A flavor improver for beer-taste alcoholic beverages.
(20) A step of adding one or more peptides having a molecular weight of 10 to 20 kDa (gel filtration method) derived from a beer-taste fermented alcoholic beverage containing malt and / or ungerminated wheat as a part of a raw material A method for improving the flavor of a beer-taste alcoholic beverage comprising.

According to the present invention, malt and / or ungerminated malt is blended with a peptide having a molecular weight of 10 to 20 kDa, which is derived from a beer-taste fermented alcoholic beverage containing a part of the raw material, or the concentration of the peptide is within a predetermined range. By setting the content inside, it is possible to provide a beer-tasted alcoholic beverage with a mild taste, a soft and smooth texture like beer, and a harmonious taste. In particular, beer-taste fermented alcoholic beverages with a malt usage ratio of less than 50% may have an insufficient taste (especially a soft and smooth texture) as felt in beer, and improvements in flavor (astringency and graininess). There is a case where there is a miscellaneous taste) and the harmony of the taste is insufficient, and the present invention is advantageous in that it can improve or enhance the flavor of such a beverage as a beer-taste beverage. .. Also,
Since the peptide having a molecular weight of 10 to 20 kDa is present in a beer-taste fermented alcoholic beverage containing malt or ungerminated wheat as a part of the raw material, even if the peptide is added to the beer-taste alcoholic beverage and blended. It is also advantageous in that it does not cause an off taste.

It is the figure which showed the peptide amount added to the beer malt alcoholic beverage in Example 1 (6). It is the figure which showed the amount of (alpha) -glucan added to the beer malt alcoholic beverage in Example 1 (6). It is a figure showing a sensory evaluation result of Example 1 (6). The sensory evaluation score was shown for each added fraction. The sensory evaluation score of the control without addition was set to 2.5. It is the figure which showed the analytical curve created from the retention time of the HPLC gel filtration fraction implemented in Example 2 (3), and the molecular weight of a known substance. It is a bubble graph which showed the sensory evaluation result (taste like beer) of Example 2 (4). Each sample was plotted with the ordinate representing the degree of polymerization of 5 to 10 α-glucan (mg / ml) and the abscissa representing the concentration of 10 to 20 kDa peptide (mg / ml). Horizontal striped patterns correspond to commercial products, vertical striped patterns correspond to less than 50% malt (test brewing), and rhombus patterns correspond to less than 25% malt (test brewing). The bubble size represents a beer-like taste score. It is a bubble graph which showed the sensory evaluation result (taste like beer) of Example 2 (4). Each sample was plotted with the vertical axis representing 10 to 20 kDa peptide ratio (%) and the horizontal axis representing 10 to 20 kDa peptide concentration (mg / ml). Horizontal striped patterns correspond to commercial products, vertical striped patterns correspond to less than 50% malt (test brewing), and rhombus patterns correspond to less than 25% malt (test brewing). The bubble size represents a beer-like taste score. It is a figure which evaluated the correlation with the sensory evaluation result with the (alpha) -glucan density | concentration of polymerization degree 5-10, and the peptide density | concentration of 10-20 kDa. FIG. 7A is a diagram in which the sensory evaluation results are plotted with respect to the α-glucan concentration with a polymerization degree of 5 to 10. FIG. 7B is a diagram in which the sensory evaluation results are plotted against the peptide concentration of 10 to 20 kDa. FIG. 7C is a diagram in which the sensory evaluation results are plotted with respect to the value obtained by multiplying the α-glucan concentration having a polymerization degree of 5 to 10 by the peptide concentration of 10 to 20 kDa. It is a bubble graph which showed the sensory evaluation result (taste like beer) of Example 4 (2). Each sample was plotted with the ordinate representing the degree of polymerization of 5 to 10 α-glucan (mg / ml) and the abscissa representing the concentration of 10 to 20 kDa peptide (mg / ml). The horizontal striped pattern corresponds to sample No. 4 to which the addition is made, the vertical striped pattern corresponds to sample No. 19 to the addition destination, and the rhombus pattern corresponds to sample No. 16 to the addition destination. The bubble size represents a beer-like taste score. It is a bubble graph which showed the sensory evaluation result (taste like beer) of Example 4 (2). Each sample was plotted with the vertical axis representing 10 to 20 kDa peptide ratio (%) and the horizontal axis representing 10 to 20 kDa peptide concentration (mg / ml). The horizontal striped pattern corresponds to sample No. 4 to which the addition is made, the vertical striped pattern corresponds to sample No. 19 to the addition destination, and the rhombus pattern corresponds to sample No. 16 to the addition destination. The bubble size represents a beer-like taste score. It is a graph which showed the sensory evaluation result of Example 4 (2). FIG. 10A shows the results of sensory evaluation on the taste like beer. FIG. 10B is a sensory evaluation result regarding the roughness remaining in the mouth. It is the figure which showed the result of 2D-PAGE electrophoresis about the drink manufactured in Examples 1 and 2. STD is a molecular weight marker. 11A shows the results for test section 1 in Example 1, and FIG. 11B shows the results for test section 2 in Example 1. Further, FIG. 11C shows the result for the sample 16 of the second embodiment, and FIG. 11D shows the result for the sample 15 of the second embodiment.

Detailed explanation of the invention

In the present specification, "beer-taste alcoholic beverage" means an alcoholic beverage having a unique beer taste and aroma obtained when normally producing beer, that is, when producing beer based on fermentation by yeast or the like. ..

Beer-taste alcoholic beverages also include "beer-taste fermented alcoholic beverages" that are fermented with yeast using carbon sources, nitrogen sources, water, etc. as raw materials. Beer taste sparkling alcoholic beverages that do not use sake or malt as a raw material (for example, under the Liquor Tax Law, "other brewed spirits (sparkling)"
(1) brewing type new genre beverages) and beverages obtained by adding alcohol to beer or sparkling liquor that uses malt as a raw material (for example, under the Liquor Tax Law, “liqueur (sparkling) (
Liqueur type new genre beverages) classified as 1) ”.

According to the first aspect of the present invention, there is provided a beer-taste fermented alcoholic beverage containing malt and / or ungerminated malt as a part of a raw material. The beer-taste fermented alcoholic beverage of the present invention can use at least malt as a raw material derived from malt, in which case the malt use ratio can be less than two-thirds, and preferably the malt use ratio is It is less than 50%. In the present specification, the “malt use ratio” refers to the ratio of the mass of malt to the mass of all raw materials excluding brewing water.

The beer-taste fermented alcoholic beverage of the present invention is characterized in that the concentration of the peptide having a molecular weight of 10 to 20 kDa derived from the raw material of the beer-taste fermented alcoholic beverage is a specific value or more. In the present specification, the "peptide concentration" is calculated by summing the contents of one or more peptides having a molecular weight of 10 to 20 kDa. In the present specification, the “molecular weight” of the peptide is measured by gel filtration method, and a specific example of the measurement is as shown in Example 2 below. The peptide can be quantified by the Lowry method.

In the beer-taste fermented alcoholic beverage of the present invention, the peptide concentration with a molecular weight of 10 to 20 kDa can be 0.15 mg / ml or more, preferably 0.19 mg / ml or more, more preferably 0.20 mg / ml or more. The peptide concentration may have an upper limit from the viewpoint of harmony of taste, and for example, may have an upper limit of 0.45 mg / ml. Further, the ratio of the amount of peptide having a molecular weight of 10 to 20 kDa to the total amount of protein can be made larger than 3.6%, preferably 3.7% or more, more preferably 4.0% or more. The ratio may have an upper limit from the viewpoint of taste harmony, and may have an upper limit of 8.0%, for example. By setting the concentration and ratio of the peptide having a molecular weight of 10 to 20 kDa to a specific value or more as shown in Examples 2 and 4 described below, a beer taste fermented alcoholic beverage (particularly, a beer taste in which the malt usage ratio is less than 50%) is used. Fermented alcoholic beverages) can be prevented from having an unpleasant taste, and the beverage can be made into a beverage having a soft and smooth texture like beer and a harmonious taste.

The beer-taste fermented alcoholic beverage of the present invention is also characterized in that the concentration of α-glucan having a degree of polymerization of 5 to 10 is a specific value or more. In the present specification, the "α-glucan concentration" is calculated by summing the contents of one or more α-glucans having a polymerization degree of 5 to 10. Further, in the present specification, “α-glucan” means that a plurality of glucose molecules are α-1,4.
-Means a linear or branched glucan formed by binding with a glucosidic bond.
Further, in the present specification, the “degree of polymerization” of α-glucan means the number of glucose residues constituting a glucan, and not only the number of glucose residues constituting a linear glucan but also glucose constituting a branched structure. Contains the number of residues. The degree of polymerization and the content of α-glucan are measured by LC.
-MS / MS (Liquid Chromatograph-Mass Spectrometry), and specific examples of measurement are as shown in Example 2 below. In the present specification and drawings, the degree of polymerization may be simply expressed as “G”.

In the beer-taste fermented alcoholic beverage of the present invention, the concentration of α-glucan having a degree of polymerization of 5 to 10 can be 2.1 mg / ml or more, preferably 3.3 mg / ml or more, more preferably 3.9 mg / ml or more. Is. The α-glucan concentration may have an upper limit from the viewpoint of taste harmony, and for example, may have an upper limit of 13.0 mg / ml. By setting the α-glucan concentration with a degree of polymerization of 5 to 10 to a specific value or higher as shown in Examples 2 and 4 below, a beer-taste fermented alcoholic beverage (especially, a beer taste in which the malt usage ratio is less than 50%) is used. Fermented alcoholic beverages) can be prevented from having an unpleasant taste, and the beverage can be made into a beverage having a soft and smooth texture like beer and a harmonious taste.

In the beer-taste fermented alcoholic beverage of the present invention, from the viewpoint of further suppressing miscellaneous taste and further achieving harmony of texture and taste, in addition to the peptide concentration having a molecular weight of 10 to 20 kDa, the α-glucan concentration with a polymerization degree of 5 to 10 is obtained. Is preferably a predetermined value. In the beer-taste fermented alcoholic beverage of the present invention, the peptide having a molecular weight of 10 to 20 kDa is adjusted to a predetermined concentration and the α-glucan concentration of the polymerization degree of 5 to 10 is adjusted to a predetermined concentration to further suppress the unpleasant taste. However, it has not been reported so far that the harmony of texture and taste is further enhanced. That is, in the beer-taste fermented alcoholic beverage of the present invention, the peptide concentration with a molecular weight of 10 to 20 kDa is 0.15 mg / ml or more (preferably 0.19 mg / ml or more, more preferably 0.20 mg / ml or more), and The concentration of α-glucan having a degree of polymerization of 5 to 10 can be 2.1 mg / ml or more (preferably 3.3 mg / ml or more, more preferably 3.9 mg / ml or more), and the molecular weight relative to the total protein amount. The ratio of the amount of peptide of 10 to 20 kDa can be made larger than 3.6% (preferably 3.7% or more, more preferably 4.0% or more). The peptide concentration, the α-glucan concentration, and the ratio of the peptide amount can all have the upper limits as described above.

As long as the beer-taste fermented alcoholic beverage of the present invention has a peptide concentration with a molecular weight of 10 to 20 kDa and / or an α-glucan concentration with a polymerization degree of 5 to 10 adjusted within a predetermined range,
It can be produced according to a usual beer-taste fermentation alcoholic beverage production procedure. For example, a fermented malt beverage can be brewed by adding fermentation brewer's yeast to wort prepared from a brewing raw material such as malt, hops, an auxiliary raw material, and brewing water to perform fermentation. The fermented alcoholic beverage of beer taste thus obtained can be stored at a low temperature and then yeast can be removed by a filtration step.

In the above production procedure, wort can be produced according to a conventional method. For example, to prepare wort by saccharifying a mixture of brewing raw material and brewing water, filtering to obtain wort, adding hops to the wort, and then boiling and cooling the boiled wort. You can Also, wort is
It can also be prepared by adding a commercially available enzyme preparation during the saccharification step. For example, protease preparations for proteolysis, α-amylase preparations, glucoamylase preparations, pullulanase preparations, etc. for sugar decomposition, β-glucanase preparations, fibrinolytic enzyme preparations, etc. for fibrin decomposition, respectively. It is possible to use, or it is possible to use the mixed preparation of these.

In the production of a beer-taste fermented alcoholic beverage of the present invention, in addition to malt, ungerminated wheat (
For example, ungerminated barley (including extract), ungerminated wheat (including extract))
; Auxiliary materials such as rice, corn, corn, potato, starch, saccharides (eg, liquid sugar) defined by Liquor Tax Law; Nitrogen sources such as protein hydrolysates and yeast extract; fragrances, pigments, foaming and foam retention agents , Other additives such as water quality regulators and fermentation aids can be used as brewing raw materials. That is, the beer-taste fermented alcoholic beverage of the present invention can be used as a raw material other than brewing water at least malt, ungerminated wheat (preferably ungerminated barley) and hops, and in some cases, further sugar and rice. , Corn, starch, etc. can be used as raw materials.

In the method for producing a beer-taste fermented alcoholic beverage according to the present invention, the molecular weight of the produced beverage is 10 to 10.
In order to adjust the peptide concentration of 20 kDa within a predetermined range, for example, malt and / or ungerminated malt as a raw material can be inhibited from proteolysis in the charging / saccharification step, and malt as a raw material It can be adjusted by suppressing the degree of proteolysis in the malting process. The proteolysis may be a protease inherent in malt or ungerminated, or a protease preparation added from the outside. Inhibition of degradation reduces the amount of protease preparation added, reduces the processing time at the temperature of action of proteolysis,
It can be performed by changing the working pH from the optimum condition.

In the method for producing a beer-taste fermented alcoholic beverage according to the present invention, the degree of polymerization in the produced beverage is 5 to 1
In order to adjust the α-glucan concentration of 0 within the range of a predetermined value, for example, it is necessary to suppress the α-glucan decomposition in the raw material malt and / or ungerminated barley or in the saccharification step. It can be adjusted by suppressing α-glucan decomposition in the malting process of a certain malt, or by using a liquid sugar in which the degree of decomposition of α-glucan is suppressed. Examples of α-glucan decomposition include α-amylase and β-amylase which are present in malt and ungerminated wheat, or α-amylase preparation, glucoamylase preparation and pullulanase preparation which are added from the outside. Degradation can be suppressed by reducing the amount of α-amylase preparation, glucoamylase preparation, pullulanase preparation, etc. added, reducing the treatment time at the working temperature of α-glucan decomposition, and changing the working pH from the optimum condition. ..

Alternatively, as described in Example 4, a beer-taste fermented alcoholic beverage is produced according to the procedure described in Example 2, and the beverage contains a peptide having a molecular weight of 10 to 20 kDa according to the procedure described in Example 1. By preparing a fraction containing α-glucan having a degree of polymerization of 5 to 10 and adding the fraction to a beer-taste fermented alcoholic beverage,
It is also possible to produce a beer-taste fermented alcoholic beverage in which the peptide concentration having a molecular weight of 10 to 20 kDa and / or the α-glucan concentration having a degree of polymerization of 5 to 10 is adjusted within a predetermined range.

According to the second aspect of the present invention, one or more peptides having a molecular weight of 10 to 20 kDa derived from a beer-taste fermented alcoholic beverage containing malt and / or ungerminated wheat as a part of the raw material are blended. Provided is a beer-taste alcoholic beverage and a method for producing the beverage. Beverages containing the peptide have an improved or improved flavor as a beer-taste alcoholic beverage, and in particular, they have a soft and smooth texture like beer, while suppressing an unpleasant taste, and are harmonious. It is a delicious drink.

Examples of one or more peptides having a molecular weight of 10 to 20 kDa derived from a beer-taste fermented alcoholic beverage containing malt and / or ungerminated wheat as a part of the raw material include α
-Amylase / trypsin inhibitors, serpin-Z4 and non-specific lipid-transfer protein 1 and preferably these proteins and peptides are from barley. When α-amylase / trypsin inhibitor, serpin-Z4 or non-specific lipid transfer protein 1 is added to a beer-taste alcoholic beverage, these peptides or proteins are beer using malt or ungerminated wheat as a part of the raw material. Peptides or proteins other than those prepared from taste-fermented alcoholic beverages may be used.

The peptide concentration with a molecular weight of 10 to 20 kDa in the beer-taste alcoholic beverage of the present invention can be 0.15 mg / ml or more, preferably 0.19 mg / ml or more, more preferably 0.20 mg / ml or more. The peptide concentration may have an upper limit from the viewpoint of harmony of taste, and for example, may have an upper limit of 0.45 mg / ml. Further, the ratio of the amount of peptide having a molecular weight of 10 to 20 kDa to the total amount of protein can be made larger than 3.6%, preferably 3.7% or more, more preferably 4.0% or more. The ratio may have an upper limit from the viewpoint of taste harmony, and may have an upper limit of 8.0%, for example. By setting the concentration and ratio of the peptide having a molecular weight of 10 to 20 kDa to a specific value or more as shown in Examples 2 and 4 described below, a beer taste fermented alcoholic beverage (particularly, a beer taste in which the malt usage ratio is less than 50%) is used. Fermented alcoholic beverages) can be prevented from having an unpleasant taste, and the beverage can be made into a beverage having a soft and smooth texture like beer and a harmonious taste. For the measurement of the molecular weight and the content of the peptide having a molecular weight of 10 to 20 kDa, the description of the beer-taste fermented alcoholic beverage which is the first aspect of the present invention can be referred to.

In the beer-taste alcoholic beverage of the present invention, one or two or more α-glucans having a degree of polymerization of 5 to 10 derived from a beer-taste fermented alcoholic beverage containing malt and / or ungerminated malts as a part of raw materials are used. You may further mix. Examples of one or more α-glucans having a degree of polymerization of 5 to 10 derived from a beer-taste fermented alcoholic beverage containing malt and / or ungerminated wheat as a part of the raw material include maltopentaose and malto. Hexaose, maltoheptaose, maltooctaose, maltononaose and malto dechaose. When blending α-glucan into a beer-taste alcoholic beverage, α-glucan is an α-glucan other than those prepared from a beer-taste fermented alcoholic beverage containing malt and / or ungerminated wheat as a part of the raw material (for example, , A starch decomposition product obtained by reacting starch with an enzyme).

The concentration of α-glucan having a degree of polymerization of 5 to 10 can be 2.1 mg / ml or more, preferably 3.3 mg / ml or more, and more preferably 3.9 mg / ml or more. The α-glucan concentration may have an upper limit from the viewpoint of taste harmony, and for example, may have an upper limit of 13.0 mg / ml. By setting the α-glucan concentration with a degree of polymerization of 5 to 10 to a specific value or higher as shown in Examples 2 and 4 below, a beer-taste fermented alcoholic beverage (
In particular, it can suppress the miscellaneous taste of a beer-taste fermented alcoholic beverage having a malt usage ratio of less than 50%, and can have a soft and smooth texture like beer and a beverage with a harmonious taste. .. For the measurement of the degree of polymerization and the content of α-glucan having a degree of polymerization of 5 to 10, the description of the beer-taste fermented alcoholic beverage which is the first aspect of the present invention can be referred to.

In the beer-taste alcoholic beverage of the present invention, from the viewpoint of further suppressing miscellaneous tastes and further achieving harmony of texture and taste, an α-glucan having a polymerization degree of 5 to 10 is added in addition to a peptide having a molecular weight of 10 to 20 kDa. Preferably. In the beer-taste fermented alcoholic beverage of the present invention, in addition to a peptide having a molecular weight of 10 to 20 kDa, a polymerization degree of 5
It has not been reported so far that the addition of 10 α-glucans further suppresses the unpleasant taste and further enhances the harmony of texture and taste. That is, in the beer-taste alcoholic beverage of the present invention, the peptide concentration having a molecular weight of 10 to 20 kDa is 0.15 m
g / ml or more (preferably 0.19 mg / ml or more, more preferably 0.20 mg / ml
And) and the concentration of α-glucan having a degree of polymerization of 5 to 10 can be 2.1 mg / ml or more (preferably 3.3 mg / ml or more, more preferably 3.9 mg / ml or more),
Furthermore, the ratio of the amount of peptide having a molecular weight of 10 to 20 kDa to the total amount of protein can be made larger than 3.6% (preferably 3.7% or more, more preferably 4.0% or more). The peptide concentration, the α-glucan concentration, and the ratio of the peptide amount can all have the upper limits as described above.

One or more peptides having a molecular weight of 10 to 20 kDa and an α-glucan having a degree of polymerization of 5 to 10 to be blended in a beer-taste alcoholic beverage are beer using malt and / or ungerminated wheat as a part of raw materials. It can be prepared from a taste-fermented alcoholic beverage (preferably a beer-taste fermented alcoholic beverage that uses at least malt as a raw material derived from wheat). For example, a beer-taste fermented alcoholic beverage is produced according to the procedure described in Example 1 or Example 2, and a molecular weight of 10 is obtained from the beverage using the HPLC gel filtration fractionation or the solid phase extraction column as described in Example 1. Fractions containing ~ 20 kDa peptide and α with a degree of polymerization of 5-10
-A fraction containing glucan can be prepared. Peptides with a molecular weight of 10 to 20 kDa and α-glucans with a degree of polymerization of 5 to 10 do not necessarily have to be isolated and purified, and peptide fractions and α-glucans obtained by fractionating a beer-taste fermentation alcoholic beverage. Fractions can be incorporated into beer-taste alcoholic beverages.

The beer-taste alcoholic beverage can be added to the pre-fermentation liquid before fermentation, the fermentation liquid during fermentation, or the fermentation liquid after fermentation. For example, as described in Example 4, a beer-taste fermented alcoholic beverage is produced according to the procedure described in Example 2, from which a peptide having a molecular weight of 10-20 kDa is included according to the procedure described in Example 1. A fraction having a molecular weight of 10 to 20 kDa was blended by preparing a fraction containing α-glucan having a degree of polymerization of 5 to 10 and adding the fraction to a beer-taste fermentation alcoholic beverage after fermentation. A beer-taste alcoholic beverage can be produced.

The beer-taste alcoholic beverage of the present invention is produced according to the usual procedure for producing a beer-taste alcoholic beverage except that a peptide concentration having a molecular weight of 10 to 20 kDa and an α-glucan concentration having a polymerization degree of 5 to 10 are blended in some cases. You can For example, malt,
Fermented malt beverages can be brewed by adding fermentation brewer's yeast to wort prepared from brewing raw materials such as hops, auxiliary raw materials, and brewing water to perform fermentation. The fermented alcoholic beverage of beer taste thus obtained can be stored at a low temperature and then yeast can be removed by a filtration step.

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

In the production of the beer-taste alcoholic beverage of the present invention, a raw material other than malt can be used, and specifically, a raw material other than malt can be used according to the description of the beer-taste fermented alcoholic beverage of the first aspect of the present invention.

Although the beer-taste alcoholic beverage which is the second aspect of the present invention has been mainly described above, the method for producing a beer-taste alcoholic beverage of the present invention can be carried out according to the above description of the beverage.

According to the third aspect of the present invention, one or more peptides having a molecular weight of 10 to 20 kDa derived from a beer-taste fermented alcoholic beverage containing malt and / or ungerminated wheat as a part of the raw material are effective. A flavor improving agent for a beer-taste alcoholic beverage, which is contained as an ingredient, and a flavor improving method for the beverage are provided. In the present specification, “improving the flavor of a beer-taste alcoholic beverage” means suppressing an unpleasant taste, and further feeling a soft and smooth texture and a harmonious taste like beer. The flavor improving agent and the flavor improving method of the present invention can be carried out according to the description of the beer-taste alcoholic beverage and the method for producing the beverage according to the second aspect of the present invention.

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 ratio (%) represents mass% unless otherwise specified.

Example 1: Addition of peptide fraction and α-glucan fraction to beer-taste alcoholic beverage
Addition and sensory evaluation (1)
(1) Production of beer-taste fermented alcoholic beverage A beer-taste fermented alcoholic beverage was produced by an infusion method using barley malt, hops, and an enzyme preparation.

In the test section 1, 100 g of barley malt was added to 300 ml of hot water at 50 ° C, the enzyme preparation was 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 obtained in the same manner except that the 50 ° C. step was not performed and the enzyme preparation was not added. Then, after adding 0.8 g / L of hops and boiling at 100 ° C. for 90 minutes,
A pre-fermentation liquid was obtained by filtration.

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

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

(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 sample for fractionation. 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: 215nm
Preparative: 0.29 cv (column volume) to 19.1 ml (fraction 0),
Then, fractions of 5 ml each from 0.35 cv (fractions 1 to 51)

According to the sensory evaluation of the fractions, the fractions were divided into 9 groups of pre-fractions, A1, A2, B, C, D, E, F, and G, as shown in Table 2, according to the difference in flavor characteristics.

(3) Purification of Peptide Fraction and α-Glucan Fraction Each of the fractions obtained in (2) above is a solid phase extraction column (fractions A1, A2, B are Bond.
Elute C18 EWP, Fractions C, D, E, F, G are Bond Elute C18
50% after washing with demineralized water.
It was eluted with an aqueous ethanol solution, concentrated to dryness, and reconstituted with demineralized water to obtain a concentrated solution. This was used as a peptide fraction. Further, the flow-through fraction of the solid phase extraction column was further analyzed by anion / cation / ion exchange resin (Amberlite IR120H and Amberlite XE5).
83, manufactured by Organo Co., Ltd.), deodorized with a small amount of activated carbon, concentrated to dryness, and reconstituted with demineralized water to obtain a concentrated solution. This was designated as an α-glucan fraction.

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

(5) Quantification of α-glucan The quantification of α-glucan contained in the α-glucan fraction obtained in the above (3) was carried out by using glucoamylase and a buffer solution (final concentration 10 U / ml, 100 mM Na acetate pH 4.5). ) Was added and reacted overnight at 40 ° C., and then measured as glucose with a commercially available glucose C-II Test Wako (manufactured by Wako Pure Chemical Industries). Further, the chain length distribution status of the contained α-glucan was evaluated by a MCI-gel CK02AS column (20 × 250 mm) and a corona CAD detector without glucoamylase treatment. Specifically, the degree of polymerization (chain length) was analyzed under the following conditions. As mobility standard, G1 to G7 maltooligosaccharides and amylose DP
17 was used.

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

(6) Sensory evaluation These fractionated / purified samples were obtained by using barley and barley malt in a commercially available malt ratio of 49%.
It was added to the beer-based alcoholic beverages of less than 50% so as to be added by 50% of the amount of each fraction contained in the beverage (see FIGS. 1 and 2), and a panel of 5 persons performed sensory evaluation.

The sensory evaluation index was evaluated by a five-point score of 1 to 5 as a comprehensive evaluation of "unbalance of umami, sweetness, thickness, body, and astringency / taste as off-flavor". The control without addition had a score of 2.5. The average values of the sensory evaluation scores are shown in FIG. 3, and the sensory evaluation comments are shown in Table 3.

From the pre-fraction to D, the peptide fraction had a high sensory evaluation score (Fig. 3) in test section 2, which coincided with the sensory evaluation result of the fermentation broth before fractionation. In addition, in the fractions A1 and A2 of the test plot 2, the scores were high, and the sensory evaluation comments were that the softness and the reduced taste were low (Table 3). In the pre-fraction of test section 2, the sensory evaluation comment was that the score was similarly high, but the taste was soft but the taste itself was small. Although the scores of Fractions B to D are similarly high, the contributions of thickness, body, and umami were evaluated to be stronger in the sensory evaluation comments. That is, the pre-fractions A1, A2, B, C, D
Although the test section 2 was highly evaluated, the taste qualities were different from each other, and it was found that the fractions A1 and A2 had effects such as softness like beer and reduction of miscellaneous taste.

In the α-glucan fraction, when the fractions B and C were added, the sensory evaluation score (FIG. 3) increased, and the sensory evaluation comment (Table 3) showed that it was expressed as sweetness, mellowness, and smoothness. .. The α-glucan derived from the fractions A1 and A2 did not have a clear flavor.

The peptide fraction was analyzed using the Superdex 75 10/300 column described in Example 2 and its molecular weight was estimated. The peptide of fraction A1 had a molecular weight of about 10 to 20 k.
It was confirmed that the peptide having the same molecular weight of about 10 to 20 kDa was distributed in the fractions A1 to A2 on SDS-PAGE electrophoresis (data omitted). Also,
It was confirmed that the amount of peptide was large in the test section 2 which was excellent in flavor (Fig. 1
).

  Moreover, when the distribution of the degree of polymerization of the α-glucan fraction was confirmed, it was as shown in Table 4.

As shown in Table 4, the main components of the fractions B and C in which a clear flavor was felt were the polymerization degree (D
It was confirmed that P) included a range of 2 to 10. In addition, it was confirmed that the amount of α-glucan in the fraction was large in the test section 2 which was excellent in flavor. Α derived from fractions A1 and A2
-Glucans had longer major chain lengths (8 to about 40) and no distinct flavor was perceived.

From the above results, the fractionated / purified peptide fractions A1 and A2 having a molecular weight of about 10 to 20 kDa and the α-glucan fractions B and C having a glucose polymerization degree of 2 to 10 are harmonized with suppressed taste. It was revealed that a beer-like taste can be imparted to beer-based beverages.

Example 2: Component analysis and sensory evaluation of beer-taste alcoholic beverage (1) Production of beer-taste alcoholic beverage A beer-taste alcoholic beverage was produced in a pilot plant. The malt ratio in the raw materials used for the beer-taste alcoholic beverage was set to less than 50% and less than 25%.

In the production of beer-taste alcoholic beverages, barley malt is used as the main raw material,
As an auxiliary material, one or more of barley, corn grits, corn starch, rice, and liquid sugar was used. An enzyme preparation was used for saccharification, the saccharification temperature and time were adjusted, and filtration was performed to obtain worts having different compositions. That is, the saccharification temperature range is 50, 60, or 65.
Selected between 50 and 65 ° C, such as 0 ° C. The saccharification time is 5 at each temperature step.
Adjusted between minutes and 140 minutes. The heat treatment temperature of the raw material was selected from 70 to 100 ° C. Specifically, wort was obtained as follows.

(A) Sample No. Saccharification conditions of 16 and 17 To 100 parts by mass of hot water at 60 ° C, 27.1 parts by mass of Corn grits and 2.1 parts by mass of barley malt were added and held for 5 minutes, then heated to 78 ° C and held for 5 minutes. And further raise the temperature to 100 ° C for 30
What was held for a minute was designated as A mash. Further, in another kettle, B mash was prepared by adding 27.1 parts by mass of barley malt, 45.0 parts by mass of barley and enzyme preparation to 246.4 parts by mass of hot water at 50 ° C. and holding for 50 minutes. The obtained A mash and B mash were immediately mixed to 65 ° C. Then 100 ~ at 65 ℃
After holding for 140 minutes, the temperature was raised to 78 ° C. and held for 5 minutes, and then filtered to obtain wort.

(A) Sample No. Saccharification conditions of 7: To 100 parts by mass of hot water at 50 ° C, 15.0 parts by mass of barley malt, 18.7 parts by mass of barley and enzyme preparation were charged and held for 70 minutes, then heated to 65 ° C and held for 130 minutes. Then, the temperature was further raised to 78 ° C. and maintained for 5 minutes, and then filtered to obtain wort.

(C) Sample No. Saccharification conditions of 8 to 10 With respect to 100 parts by mass of hot water at 50 ° C., 30.4 parts by mass of barley and 3.0 parts by mass of malt barley, the enzyme preparation were added and the mixture was kept for 60 minutes and then heated to 60 ° C. to 20 It was held for minutes, further heated to 70 to 80 ° C., and held for 40 minutes, which was designated as A mash. In a separate kettle, add 62.5 parts by mass of hot water at 50 ° C to barley malt 3
The amount of 4.2 parts by mass of the enzyme preparation, which was held for 20 minutes, was designated as B mash. The obtained A mash and B mash were immediately mixed, and the mixture was kept at 65 ° C. for 100 minutes as an AB mixed mash, heated to 78 ° C. and held for 5 minutes, and then filtered to obtain wort.

(D) Sample No. Saccharification conditions of 14: For 100 parts by mass of hot water at 50 ° C, 6.8 parts by mass of barley malt, 26.3 parts by mass of barley and enzyme preparation were added and held for 60 minutes, then heated to 65 ° C and held for 100 minutes. Then, the temperature was further raised to 78 ° C. and maintained for 10 minutes, and then filtered to obtain wort.

(E) Sample No. Saccharification conditions of 15: For 100 parts by mass of hot water at 50 ° C., add 30.4 parts by mass of Corn grits and 2.8 parts by mass of malt barley and hold for 5 minutes, then raise the temperature to 78 ° C. and hold for 5 minutes. 40 up to 100 ℃
What was held for a minute was designated as A mash. In another kettle, 4.8 parts by mass of barley malt, 50.4 parts by mass of barley, and an enzyme preparation were added to 148.0 parts by mass of hot water at 50 ° C., and the mixture was held for 60 minutes, and then further 70 minutes.
What was heated to 30 degreeC and hold | maintained for 30 minutes was set as B mash. In a separate pot, add 1
25.2 parts by mass of barley malt and enzyme preparation were added to 40.0 parts by mass and held for 30 minutes to obtain C
I was ugly. The obtained B mash and C mash were immediately mixed and kept at 60 ° C. for 15 minutes to obtain D mash. The obtained A mash and D mash were immediately mixed and held at 65 ° C for 80 minutes, further heated to 78 ° C and held for 10 minutes, and then filtered to obtain wort.

(F) Sample No. Saccharification conditions of 18 To 100 parts by mass of hot water at 60 ° C, 27.1 parts by mass of Corn grits and 2.5 parts by mass of barley malt were added and held for 10 minutes, then heated to 100 ° C and held for 30 minutes. It was A. In another pot, barley malt (15.7 parts by weight), barley (45.0 parts by weight), enzyme preparation were added to 506.4 ° C. hot water (246.4 parts by weight) and held for 45 minutes. What was added by mass part and the enzyme preparation and held for 25 minutes was designated as B mash. The obtained A mash and B mash are immediately mixed to 65 ° C.
And Then, the mixture was kept at 65 ° C for 100 minutes, heated to 78 ° C and kept for 5 minutes, and then filtered to obtain wort.

Subsequent to the above wort preparation steps (a) to (f), hops and some worts (sample Nos. 15 to 18) were further charged with liquid sugar in each of the obtained worts to obtain 100 ° C. 60 to 7
After boiling for 0 minutes, the wort was allowed to stand, the trube was separated, and then cooled to obtain a pre-fermentation solution.
Then, bottom fermentation yeast was added to the pre-fermentation liquid to prepare a fermentation liquid. Main fermentation was performed by maintaining this fermented liquid at a predetermined temperature for a predetermined period. Further, post-fermentation was performed by maintaining the fermented liquid after the main fermentation at a predetermined temperature for a predetermined period. Subsequently, the fermented liquor after the post-fermentation was stored by maintaining it at a lower temperature for a predetermined period, and filtered to obtain clear beer-taste alcoholic beverages (Sample Nos. 7 to 10 and 14 to 18).

In addition, commercially available products (beer) with a malt usage ratio of 67% or more are Samples 1 to 3, commercially available products with a malt usage ratio of 50% or less (Happoshu) are Samples 4 to 6, and commercial products with a malt usage ratio of 25% or less. Samples 11 to 13 and 19 (new genre alcoholic beverage) were subjected to analytical tests.

(2) Analysis of the amount of α-glucan having a degree of polymerization of 5 to 10 (a) Preparation of sample for sugar analysis Beer products, product samples manufactured in a test brewing facility are weighed and 30% (v / v) acetonitrile / 70% (V / v) A 50-fold diluted solution was used as a quantitative sample.

(A) saccharide quantification by LC / MS / MS The HPLC conditions are as shown in Table 5.
Equipment used: 1200 Series (Agilent technologies)
Column: ACQUITY UPLC BEH Amide 2.1mm × 50mm (particle size 1.7μm) (Waters)
Mobile phase A: 95% (v / v) acetonitrile water + 0.1% (v / v) formic acid + 10 mM ammonium formate Mobile phase B: water + 0.1% (v / v) formic acid + 10 mM ammonium formate Injection volume: 5 μL
Column temperature: 55 ° C
Sample temperature: 20 ℃
Gradient conditions and flow velocity:

(C) Setting of mass spectrometer conditions For Maltopentaose, Maltohexaose, and Maltoheptaose, standard products were purchased from Tokyo Kasei Co., Ltd., and Maltooctaose and Maltonona were purchased. For aus (Maltononaose) and maltodecaose, standard products were purchased from Elicityl SA and mass spectrometer conditions were set. The purchased standard is 50% (v / v) acetonitrile / 50% (v / v) water /
A 0.1% (v / v) formic acid / 10 mM ammonium formate solution was used to adjust the concentration to 100 ppm, and the mixture was injected into 3200Qtrap manufactured by ABSciex by a direct introduction method to optimize various parameters.

(D) Analysis of sample An actual sample was analyzed under the analysis conditions set in (c) above. Five-point samples in which standard products with different concentrations were added to the matrix were analyzed, a calibration curve was created from the results by linear approximation by the least squares method, and quantification was performed using only the slope. For each sample, a sample to which a standard product of known concentration was added in addition to the quantitative sample was analyzed, and it was confirmed that the recovery rate was 75% or more and 135% or less. The results are as shown in Table 6.

In the α-glucan addition test of Example 1, it was confirmed that the strong flavor imparting effect was confirmed in the range of the degree of polymerization of 2 to 10, and the correlation between the component strength and the flavor of various degrees of polymerization was examined. As a result, it was confirmed that the correlation was high (data not shown). Therefore, the concentration of α-glucan (malto-oligosaccharide) having a polymerization degree of 5 to 10 was set as a component index.

(3) Analysis of 10-20 kDa peptide amount (a) Sample preparation for gel filtration fraction The product samples and commercial products manufactured in the pilot plant were weighed and lyophilized.
The dried product was dissolved in 50 mM phosphate buffer (containing 150 mM NaCl) to prepare a 2.5-fold concentrated solution, which was used as a sample for fractionation.

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

(C) Setting of fractionation range A column obtained by appropriately dissolving 0.1-5 mg / mL of a peptide having a known molecular weight in ultrapure water at the column, eluent, flow rate and detection wavelength described in the above HPLC gel filtration fractionation conditions is used. The retention time was confirmed by injecting 50 μL and performing HPLC analysis (Table 8). A calibration curve (Fig. 4) was prepared from the retention time and the molecular weight, and the molecular weight range and the fractionation range were determined.

(D) Protein quantification by the Lowry method of the fractionated solution The protein quantification was performed by the Lowry method described in Example 1. In addition, a calibration curve was prepared from the obtained absorbance and BSA concentration, the peptide amount (BSA conversion) of the fractionated liquid was calculated, and the product-equivalent peptide concentration of the fraction (mg / mg / ml) was calculated.

(E) Quantification of 10 to 20 kDa peptide The 10 to 20 kDa peptide concentration is the protein concentration contained in the fraction 3 having a molecular weight range of 10 to 20 kDa determined from the calibration curve in the HPLC gel filtration fraction as the product equivalent peptide. The value was converted into the concentration (mg / ml). The ratio of the 10 to 20 kDa peptide amount in the total protein amount, that is, the 10 to 20 kDa peptide ratio was determined by the following calculation formula.
Peptide ratio of 10 to 20 kDa (%) = 10 to 20 kDa peptide amount (mg / product m
l) / total protein amount (mg / product ml) x 100

The results are as shown in Table 9.

(4) Sensory evaluation of beer-taste alcoholic beverages The beer-taste alcoholic beverages produced and manufactured were sensory-evaluated by 6 trained panelists. In addition, a commercially available beer-taste alcoholic beverage was sensory-evaluated by eight trained panelists. The evaluation items are as follows.

As the evaluation item 1, a beer-like taste (a soft and smooth texture like beer is felt and harmonious) was evaluated on a 9-level scale from 1 (not like beer) to 9 (like beer). In addition, as evaluation item 2, a texture remaining in the mouth (an unpleasant taste such as astringency or a rough texture remaining on the tongue) was sensory-evaluated on a scale of 1 (weak) to 9 (strong). The results of the component analysis and the sensory evaluation results of each sample are shown in Table 10.

As shown in Table 10, sample No. which is a commercial beer. In Nos. 1 to 3, the beer-like taste was as high as 7.1 to 7.3, and the roughness remaining in the mouth was as low as 3.1 to 4.5. Moreover, in the case where the malt ratio is less than 50% and the malt ratio is less than 25%, 10 to 20 k
The peptide concentration of Da is 0.19 mg / mL or more, the peptide ratio of 10 to 20 kDa is 3.7% or more, and the concentration of α-glucan having a degree of polymerization of 5 to 10 is 3.3 mg.
/ Ml or more (specifically, in the case of sample Nos. 7, 8, 10, 14, and 18),
The beer-like taste is as high as 5.2 to 6.6, and the graininess that remains in the mouth is 3.8 to 5.
It was as low as 1, and it was recognized that it tended to be close to the beer score.

5 and 6 show bubble graphs of the sensory evaluation results of beer-like taste.
In any of the figures, it was found that the sensory evaluation score of beer-like taste was 5.1 or more in the samples plotted in the range surrounded by the frame.

From the above results, when the peptide concentration of 10 to 20 kDa and its ratio in the beer-taste alcoholic beverage, and the total concentration of α-glucan having a degree of polymerization of 5 to 10 are included in a specific range, it is as if in beer. It was shown that a soft and smooth texture was felt, there were few astringent tastes such as astringency and graininess, and the harmonious taste was improved.

Example 3: Evaluation of Relationship between α-Glucan, Peptide and Sensory Evaluation For commercial beer, sparkling liquor, new genre beverages, and the like, a beer-taste sparkling alcoholic beverage, α-glucan concentration having a polymerization degree of 5 to 10 and 10 to 20 kDa. The correlation coefficient (R squared) between the peptide concentration and the sensory evaluation was evaluated. Α-glucan concentration with a degree of polymerization of 5-10,
The method for analyzing the peptide concentration of 10 to 20 kDa is as shown in Example 2. The numerical value that takes into account both of the two components is that the degree of polymerization is 5-10 α-glucan concentration (mg / ml) and 10-20 k
It was calculated as a product of the Da peptide concentration (mg / ml). The sensory evaluation was performed by 10 trained panelists, with a “harmonious taste”, that is, a harmony of tastes related to beer, as an index. It was evaluated as having never felt any more in the person's perception.

Table 11 shows the α-glucan concentration with a polymerization degree of 5 to 10, the peptide concentration of 10 to 20 kDa, and the sensory evaluation results. The relationship between the concentration and the sensory evaluation result was as shown in FIG. 7.

As shown in Table 11 and FIG. 7, the α-glucan concentration with a polymerization degree of 5 to 10, 10 to 20 k
Two components (values obtained by multiplying the concentrations of the two components) rather than those obtained by obtaining the correlation coefficient with the sensory evaluation result for each of the Da peptide concentrations alone (R2 = 0.29 and 0.46, respectively) It became clear that the correlation coefficient with and becomes higher (R2 = 0.58). From these results, it was confirmed that the effectiveness of using not only the α-glucan having a degree of polymerization of 5 to 10 and the peptide having a degree of polymerization of 10 to 20 kDa respectively but two components as an index.

Example 4: Addition of peptide fraction and α-glucan fraction to beer-taste alcoholic beverage
Addition and sensory evaluation (2)
(1) Production of Beer-Taste Fermented Alcoholic Beverage and Preparation and Analysis of Fractionated Purified Product In the same manner as in Example 1, Sample 1 (commercial beer product containing 67% or more malt) and sample described in Example 2 7 (test brew with less than 50% malt), the peptide fraction (
Pre, A1, A2, B, C) and α-glucan fractions (B, C) were prepared. 10-20
The quantification of the amount of kDa peptide and the analysis of the amount of α-glucan (malto-oligosaccharide) having a polymerization degree of 5 to 10 were performed by the same method as that described in Example 2. The prepared fractionated / purified sample was added to the following commercial products and brewed products so as to have the amounts shown in Table 12, and a sensory evaluation was conducted by a panel of 6 people. In addition, the purified fraction pres, A1 + A2 and B + C, were used as sample No. 4 was added so that the amount shown in Table 13 was obtained, and a sensory evaluation was similarly conducted by a panel of 6 persons.

(2) Sensory evaluation The items of sensory evaluation were the same as in Example 2. That is, as evaluation item 1, beer-like taste (feeling soft and smooth texture like beer, harmonious) is scored from 1 point (not like beer) to 9 points (like beer) in 9 levels. evaluated.
In addition, as evaluation item 2, a sensory evaluation was performed on a rough scale that remains in the mouth (an unpleasant taste such as astringency or a rough texture that remains on the tongue) from 1 point (weak) to 9 points (strong). The sensory results and the analysis results were as shown in Table 12 and FIGS. 8 and 9.

From these results, the sensory evaluation score is improved when the amount of α-glucan having a degree of polymerization of 10 to 20 kDa or the degree of polymerization of 5 to 10 is increased to a certain value or more, and when the amounts of both of these are equal to or more than a certain value, the sensory evaluation is performed. It was revealed that the evaluation score was improved more effectively. Moreover, even when the value does not reach a certain value, the 10-20 kDa peptide and the α-of the polymerization degree of 5-10 are used.
It was revealed that the sensory evaluation score tended to improve as the amount of glucan increased.

Also, when combined with the data of Example 2, in the case of a malt ratio of less than 50% and a malt ratio of less than 25%, a peptide concentration of 10 to 20 kDa is 0.15 mg / mL product or more, and a peptide ratio of 10 to 20 kDa. Α of 3.7% or more and a degree of polymerization of 5 to 10
-When the concentration of glucan is 3.3 mg / mL or more, the beer-like taste is as high as 5.1 or more, the roughness remaining in the mouth is 5.1 or less, and the sensory evaluation score tends to be improved. Became clear.

Further, when the concentration of α-glucan having a degree of polymerization of 5 to 10 is 2.1 mg / mL or more, the beer-like taste is 4.2 or more, and the roughness remaining in the mouth is 5.1 or less, and the sensory evaluation score is further. Tended to be closer to the beer score.

Also, as shown in Table 13 and FIG. 10, purified fraction pres, A1 + A2 and B + C.
Sample No. When it was added to 4, it was revealed that the fractions A1 + A2 had the highest beer-like taste score and reduced roughness.

Example 5 Identification of Molecular Species of Protein Fraction In this example, 2D-PAGE and MALDI-TOF-MS were attempted to identify proteins that contribute to beer-like taste.

A gel filtration fraction obtained in the same manner as in Example 1, 200 μ in a mixture of equal amounts of fractions A1 and A2
The L was subjected to TCA acetone precipitation to purify the protein, which was subjected to 2D-PAGE electrophoresis and then silver staining. FIG. 11 shows the result of 2D-PAGE. 11A shows the prescription for test section 1 of Example 1, and FIG. 11B shows the prescription for test section 2 of Example 1. 11C is the sample 16 of the second embodiment, and FIG. 11D is the sample 15 of the second embodiment. 11
As can be seen from A and B of No. 1, it was found that there was a quantitative difference in the band in the circled area between the samples of test section 1 and test section 2. Further, as can be seen from C and D in FIG. 11, it was found that there was a quantitative difference between the sample 16 and the sample 15 in the band in the circled area.

Next, the band of the arrow shown in FIG. 11 was cut out and trypsin (In-Solution Tryptic Dige
stion and Guanidination Kit, Thermo Scientific) was used to digest the protein. The obtained trypsin-digested peptide solution was applied to a resin-filled pipette tip (Zip-Tip C18
, Manufactured by Merck Millipore). The desalted and concentrated peptide solution and the matrix (10 μg / μL α-cyano-4-hydroxycinnamic acid / methanol solution) were mixed in equal amounts on a plate, and then MALDI-TOF-MS (manufactured by Bruker Daltonics) was used for MS. The spectra were acquired and the proteins were identified by Mascot / SWISS-PROT database search.

The results of protein identification by MALDI-TOF-MS are shown in Table 14.

Gel filtration fractions (fractions A1 and A2) having different flavors between the test plots 1 and 2 of Example 1
The proteins with different amounts are α-amylase / trypsin inhibitor CMb,
The α-amylase / trypsin inhibitor CMd and the trypsin inhibitor Cme were identified. In addition, the gel filtration fraction (fractions A1 and A2) between Sample 16 and Sample 15 of Example 2 was used.
Proteins with different amounts include α-amylase / trypsin inhibitor CMb, α
-Amylase / trypsin inhibitor CMd, trypsin inhibitor Cme, serpin-Z
4. Non-specific lipid-transfer protein 1 was identified. The identified proteins were all derived from barley ( Hordeum vulgare ). α-amylase / trypsin inhibitor CMb, α-amylase / trypsin inhibitor CMd, trypsin inhibitor Cme, serpin-Z4 are known as protease inhibitor proteins, and non-specific lipid-transfer protein 1 is known as lipid transfer protein. ing.

Claims (20)

A beer-taste fermented alcoholic beverage containing malt and / or ungerminated malt as a part of a raw material, which has a peptide concentration of 0.15 mg / m with a molecular weight of 10 to 20 kDa (gel filtration method).
A beer-taste fermented alcoholic beverage of 1 or more. The beer-taste fermented alcoholic beverage according to claim 1, wherein the malt usage ratio is less than two-thirds. The beer-taste fermented alcoholic beverage according to claim 1 or 2, wherein the ratio of the amount of peptide having a molecular weight of 10 to 20 kDa to the total amount of protein is greater than 3.6%. The peptide concentration having a molecular weight of 10 to 20 kDa is 0.19 mg / ml or more.
The beer-taste fermented alcoholic beverage according to any one of 3 above. The beer-taste fermented alcoholic beverage according to any one of claims 1 to 4, wherein the concentration of α-glucan having a degree of polymerization of 5 to 10 is 2.1 mg / ml or more. The beer-taste fermented alcoholic beverage according to claim 5, wherein the concentration of α-glucan having a degree of polymerization of 5 to 10 is 3.3 mg / ml or more. Beer taste obtained by blending one or more peptides having a molecular weight of 10 to 20 kDa (gel filtration method) derived from a beer taste fermented alcoholic beverage containing malt and / or ungerminated wheat as a part of the raw material Alcoholic beverage. The beer-taste alcoholic beverage according to claim 7, wherein the peptide having a molecular weight of 10 to 20 kDa is blended so as to have a concentration of 0.15 mg / ml or more. The beer-taste alcoholic beverage according to claim 7 or 8, wherein the peptide having a molecular weight of 10 to 20 kDa is blended in a proportion of more than 3.6% with respect to the total amount of protein in the beverage. The one or more kinds of α-glucan having a degree of polymerization of 5 to 10 derived from a beer-taste fermented alcoholic beverage containing malt and / or ungerminated wheat as a part of the raw material is further blended. The beer-taste alcoholic beverage according to any one of claims 1 to 9. Α-glucan having a degree of polymerization of 5 to 10 is blended so as to have a concentration of 2.1 mg / ml or more,
The beer-taste alcoholic beverage according to claim 10. One or two or more peptides having a molecular weight of 10 to 20 kDa are used as α-amylase / trypsin inhibitor, serpin-Z4 and non-specific lipid transfer protein 1 (non-specific l
The beer-taste alcoholic beverage according to any one of claims 7 to 11, which is one kind or two or more kinds selected from the group consisting of ipid-transfer protein 1). It comprises a step of blending one or more peptides having a molecular weight of 10 to 20 kDa (gel filtration method) derived from a beer-taste fermented alcoholic beverage containing malt and / or ungerminated wheat as a part of raw materials. , A method for producing a beer-taste alcoholic beverage. The method for producing a beer-taste alcoholic beverage according to claim 13, wherein the peptide having a molecular weight of 10 to 20 kDa is added so as to have a concentration of 0.15 mg / ml or more. The method for producing a beer-taste alcoholic beverage according to claim 13 or 14, wherein the peptide having a molecular weight of 10 to 20 kDa is blended so as to have a ratio of more than 3.6% with respect to the total amount of protein in the beverage. Comprising a step of further blending one or two or more α-glucans having a degree of polymerization of 5 to 10 derived from a beer-taste fermented alcoholic beverage containing malt and / or ungerminated wheat as a part of the raw material, The method for producing a beer-taste alcoholic beverage according to any one of claims 13 to 15. Α-glucan having a degree of polymerization of 5 to 10 is blended so as to have a concentration of 2.1 mg / ml or more,
The method for producing a beer-taste alcoholic beverage according to claim 16. One or two or more peptides having a molecular weight of 10 to 20 kDa are used as α-amylase / trypsin inhibitor, serpin-Z4 and non-specific lipid transfer protein 1 (non-specific l
The method for producing a beer-taste alcoholic beverage according to any one of claims 13 to 17, which is one kind or two or more kinds selected from the group consisting of ipid-transfer protein 1). Malt and / or one or more peptides having a molecular weight of 10 to 20 kDa (gel filtration method) derived from a beer-taste fermented alcoholic beverage containing malt and / or ungerminated wheat as a part of the raw material, as an active ingredient, Beer taste flavor improver for alcoholic beverages. It comprises a step of adding one or more peptides having a molecular weight of 10 to 20 kDa (gel filtration method) derived from a beer-taste fermented alcoholic beverage containing malt and / or ungerminated wheat as a part of raw materials. , Method for improving flavor of beer taste alcoholic beverage.