JP2020103207A - Beer taste beverage - Google Patents

Abstract

To provide a beer taste beverage that has excellent rich taste, a method for producing a beer taste beverage in which the rich taste is enhanced, a method for enhancing the rich taste of a beer taste beverage, and a rich taste enhancing agent for beer taste beverage.SOLUTION: Provided is a beer-taste beverage having a content of free amino nitrogen (FAN) of 30 ppm or more and a content of wheat-derived protein having a molecular weight of 35 to 50 kDa of 20 ppm or more. Preferably, the content of FAN is 90 ppm or more. Also provided are a method for producing beer taste beverage, including a step of increasing the content of wheat-derived protein having a molecular weight of 35 to 50 kDa, and a method for enhancing the rich taste of a beer taste beverage, including a step of increasing the content of a wheat-derived protein having a molecular weight of 35 to 50 kDa.SELECTED DRAWING: Figure 1

Description

The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, a method for enhancing the kokumi of a beer-taste beverage, and a kokumi-enhancing agent for a beer-taste beverage.

With the recent diversification of consumer tastes, development of beer-taste beverages having various flavor characteristics is desired.

For example, Patent Document 1 discloses that an alcohol component, a sweetening component, an aldehyde component, or the like is used as a flavor improving agent for a beer-like beverage in order to enhance the richness of the beer-like beverage.

JP, 2016-214262, A

However, the flavor improving agent as disclosed in Patent Document 1 affects the flavor and is not suitable for use in some cases.

An object of the present invention is to provide a beer-taste beverage having an excellent richness. Another object of the present invention is to provide a method for producing a beer-taste beverage with an enhanced kokumi, a method for enhancing the kokumi of a beer-taste beverage, and a kokumi enhancer for a beer-taste beverage.

The present invention relates to the following [1] to [5].
[1] A beer-taste beverage having a content of free amino nitrogen (FAN) of 30 ppm or more and a content of wheat-derived protein having a molecular weight of 35 to 50 kDa of 20 ppm or more.
[2] A method for producing a beer-taste beverage, wherein the content of free amino nitrogen (FAN) is 30 ppm or more, and the content of wheat-derived protein having a molecular weight of 35 to 50 kDa is 20 ppm or more.
[3] A method for producing a beer-taste beverage, which has a step of increasing the content of a wheat-derived protein having a molecular weight of 35 to 50 kDa.
[4] A method for enhancing the richness of a beer-taste beverage, which comprises a step of increasing the content of a wheat-derived protein having a molecular weight of 35 to 50 kDa.
[5] A flavor enhancer for beer-taste beverages, which contains a wheat-derived protein having a molecular weight of 35 to 50 kDa.

ADVANTAGE OF THE INVENTION According to this invention, the beer taste drink excellent in richness can be provided. Further, it is possible to provide a method for producing a beer-taste beverage with enhanced kokumi, a method for enhancing the kokumi of beer-taste beverage, and a kokumi enhancer for beer-taste beverage.

5 is a graph showing the effect of adding 40 kDa protein to a brewed beer-taste fermented beverage in Example 2.

The beer-taste beverage of the present invention contains a specific amount of free amino nitrogen (FAN) and a wheat-derived protein having a molecular weight of 35 to 50 kDa, from the viewpoint of obtaining a certain level of rich taste. The malt ratio in the beer-taste beverage of the present invention is not particularly limited, but is preferably 50% by mass or more, and more preferably 100% by mass, from the viewpoint of excellent kokumi. Here, the "malt ratio" refers to the ratio of the mass of malt in the raw materials other than water and hops, such as malt, rice, corn, corn, potato, starch, wheat other than malt, and sugars. However, components that may be added in a trace amount, such as acidulants, sweeteners, bitters, seasonings, and flavors, are not included in the above ratio calculation.

When the present inventors examined the enhancement of the richness of beer-taste beverages, the wheat-derived protein itself having a molecular weight of 35 to 50 kDa has no taste, but surprisingly, it has the effect of enhancing the richness of beer-taste beverages. I found something new. Although this mechanism is not clear, it has been confirmed that there is a correlation with the kokumi derived from free amino nitrogen (FAN) as described below, so the kokumi derived from free amino nitrogen (FAN) is confirmed. It is estimated that this is partly due to the enhancement of

The content of free amino nitrogen (FAN) is an amount corresponding to the total amount of free α-amino acids, and the content of FAN in the beer-taste beverage of the present invention is from the viewpoint of obtaining a certain level or higher kokumi. 30 ppm or more, preferably 40 ppm or more, more preferably 50 ppm or more, further preferably 60 ppm or more, further preferably 70 ppm or more, further preferably 80 ppm or more, more preferably 90 ppm or more. Yes, more preferably 100 ppm or more, more preferably 110 ppm or more, further preferably 120 ppm or more, further preferably 130 ppm or more, more preferably 140 ppm or more, more preferably 150 ppm or more, From the viewpoint of deterioration resistance and foam quality, it is preferably 300 ppm or less, more preferably 250 ppm or less, and the range may be a combination of any of these. In the present specification, the content of FAN is measured by utilizing the fact that the compound formed by the reaction of 2,4,6-trinitrobenzenesulfonic acid (TNBS) with a free α-amino group has an acid maximum absorption. It is the amount that is done.
Specifically, it is quantified by the following method.
1) Put 2.0 ml of the sample for measurement in a test tube, add 2.0 ml of buffer solution and 2.0 ml of TNBS solution, and mix them well.
2) Take 2.0 ml of pure water instead of the sample, add 2.0 ml of the buffer solution and 2.0 ml of the TNBS solution to it as a blank, and then treat it in the same manner as the sample.
3) Hold the test tube in a constant temperature water bath at 45°C for 90 minutes, quench with tap water and return to room temperature.
4) Add 2.0 ml of 1N HCl solution and mix well, and measure the absorbance of the sample at 340 nm with a spectrophotometer using the blank as a control.

The wheat-derived protein having a molecular weight of 35 to 50 kDa has a molecular weight measured by electrophoresis by SDS-PAGE after ultrafiltration of a raw material solution brewed from wheat as a beer and using a cut-off membrane of 30 kDa. It is a protein found in the region of 735 to 50 kDa. It is preferably a protein of 35 to 50 kDa, more preferably a protein of about 40 kDa, and is also referred to herein as a 40 kDa protein. The type of barley derived is not particularly limited, and may contain known barley derived proteins used in the production of beer-taste beverages. Examples of such wheat include barley, wheat, rye, oats, oats, and oats, and barley is preferable. Further, germinated wheat or ungerminated wheat may be used, but germinated wheat malt is preferable. These may be contained alone or in combination of two or more.

The content of the wheat-derived protein having a molecular weight of 35 to 50 kDa in the beer-taste beverage of the present invention is 20 ppm or more, preferably 30 ppm or more, more preferably 40 ppm or more, and further preferably from the viewpoint of enhancing the kokumi taste. Is 50 ppm or more, more preferably 60 ppm or more, and the upper limit value is not particularly limited, but can be, for example, 200 ppm or less, 150 ppm or less, 100 ppm or less, 90 ppm or less, 80 ppm or less, and any combination thereof. The range may be In the present specification, the content of the wheat-derived protein having a molecular weight of 35 to 50 kDa is an amount measured by a microchip type capillary fully automated electrophoresis system.

In the beer-taste beverage of the present invention, the ratio of the content of wheat-derived protein having a molecular weight of 35 to 50 kDa to the content of free amino nitrogen (FAN) (35-50 kDa wheat-derived protein/FAN) is not particularly limited, From the viewpoint of taste balance, it is preferably 0.3 or more, more preferably 0.35 or more, and from the same viewpoint, preferably 0.5 or less, more preferably 0.45 or less. , And more preferably 0.4 or less, and the range may be a combination of any of these.

In the present invention, the beer-taste beverage may be an alcohol-containing beer-taste beverage or a non-alcoholic beer-taste beverage, and each can be produced by a known production method. The production method in each case is illustrated below, but the present invention is not limited to these embodiments.

The method for producing a beer-taste beverage of the present invention is not particularly limited, but in the case of increasing the richness of an existing beer-taste beverage, it has a step of increasing the content of the wheat-derived protein having a molecular weight of 35 to 50 kDa. A manufacturing method is exemplified. More specifically, an embodiment in which a wheat-derived protein having a molecular weight of 35 to 50 kDa is added as a kokumi enhancer, and the production method in this embodiment is exemplified below. The kokumi enhancer may optionally contain known additives that can be added to the beverage as long as the effects of the present invention are not impaired. Moreover, as another aspect, the conditions in the manufacturing process such as using a high-nitrogen malt raw material from North America with a high content of 35 to 50 kDa protein and maximizing the extraction amount of the 35 to 50 kDa protein by mashing are conventionally used. It may be increased under the condition that more wheat-derived protein having a molecular weight of 35 to 50 kDa is produced than under the condition of.

As one aspect of the beer-taste beverage according to the present invention, there is a beer-taste beverage containing an alcohol, but a general beer-taste beverage except that it has a step of increasing the content of a wheat-derived protein having a molecular weight of 35 to 50 kDa. It can be manufactured in the same manner. The alcohol at this time refers to ethanol, and the content of ethanol is preferably 1% to 10% by volume ratio, but is not particularly limited. Further, the origin of the alcohol content contained in the beer-taste beverage is not limited to fermentation and non-fermentation. Below, the manufacturing process of a general beer taste drink is shown. Common beer-taste beverages include those that use malt as a raw material and those that do not, and can be produced as follows.

Beer-taste beverage containing alcohol produced by using malt as a raw material, first, other wheat such as malt, if necessary, other grains, starch, sugars, bitterness, or a raw material such as a colorant and the like. If necessary, an enzyme such as amylase is added to a mixture containing water to cause gelatinization and saccharification, and the mixture is filtered to obtain a saccharified solution. If necessary, hops and bittering agents are added to the saccharified solution and boiled, and solid components such as coagulated proteins are removed in a clarification tank. As an alternative to this saccharified solution, hops may be added to a mixture of malt extract and warm water and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. Known conditions may be used for the conditions such as the saccharification process, the boiling process, and the solid content removal process. Known conditions may be used for the conditions such as fermentation and storage. The obtained fermentation liquor is filtered, and carbon dioxide is added to the obtained filtrate. Then, it is filled in a container and subjected to a sterilization process to obtain a target beer-taste beverage. In each of the above-mentioned steps, the kokumi enhancer may be added in any step up to filling.

Beer-taste beverages containing alcohol produced without using malt as a raw material, liquid sugar containing a carbon source, nitrogen sources as amino acid-containing materials other than malt or malt, hops, pigments, etc. are mixed with warm water. To make a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, the hops may be mixed with the liquid sugar solution during boiling, not before the start of boiling. As an alternative to this saccharified solution, hops may be added to an extract obtained by adding warm water to an extract using a raw material other than malt and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. Known conditions may be used for the conditions such as fermentation and storage. The obtained fermentation liquor is filtered, and carbon dioxide is added to the obtained filtrate. Then, it is filled in a container and subjected to a sterilization process to obtain a target beer-taste beverage. In each of the above-mentioned steps, the kokumi enhancer may be added in any step up to filling.

The beer-taste beverage that is non-fermented and contains alcohol is not limited to malt, and the alcohol content of the final product may be adjusted by adding alcohol for the raw material. The raw material alcohol may be added at any step from the saccharification step to the filling step. In each of the above-mentioned steps, the kokumi enhancer may be added in any step up to filling.

A non-alcoholic beer-taste beverage can be mentioned as one aspect of the beer-taste beverage according to the present invention, but a general non-alcoholic beer-taste beverage except that it has a step of increasing the content of the wheat-derived protein having a molecular weight of 35 to 50 kDa. It can be manufactured in the same manner. Below, the manufacturing process of a general non-fermenting non-alcoholic beer taste drink is shown below. By not having a fermentation process with yeast, non-alcoholic beer-taste beverages such as non-alcoholic beer can be easily produced. Common non-fermenting non-alcoholic beer-taste beverages may or may not use malt as a raw material and can be produced as follows.

Non-alcoholic beer-taste beverages produced using malt as a raw material, other than barley such as malt, if necessary, other grains, starch, sugars, bitters, or raw materials such as colorants and water. If necessary, an enzyme such as amylase is added to the mixture containing the mixture to cause gelatinization and saccharification, and the mixture is filtered to obtain a saccharified solution. If necessary, hops and bittering agents are added to the saccharified solution and boiled, and solid components such as coagulated proteins are removed in a clarification tank. As an alternative to this saccharified solution, hops may be added to a mixture of malt extract and warm water and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. Known conditions may be used for the conditions such as the saccharification process, the boiling process, and the solid content removal process. After boiling, the obtained wort is filtered, and carbon dioxide is added to the obtained filtrate. Then, it is filled in a container and subjected to a sterilization process to obtain a desired non-alcoholic beer-taste beverage. In each of the above-mentioned steps, the kokumi enhancer may be added in any step up to filling.

When producing a non-alcoholic beer-taste beverage that does not use malt as a raw material, first, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than malt or malt, hops, a pigment, etc. are mixed with warm water. To make a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, the hops may be mixed with the liquid sugar solution during boiling, not before the start of boiling. Carbon dioxide is added to the liquid sugar solution after boiling. Then, it is filled in a container and subjected to a sterilization process to obtain a desired non-alcoholic beer-taste beverage. In each of the above-mentioned steps, the kokumi enhancer may be added in any step up to filling.

In the present specification, the “beer-taste beverage” refers to a carbonated beverage having a beer-like flavor. That is, the beer-taste beverage of the present specification includes all beer-flavored carbonated beverages unless otherwise specified. Among these, the "non-alcoholic beer-taste beverage" is a beer-taste beverage having an alcohol content of less than 1%, and preferably contains substantially no alcohol. Here, the beverage of a mode that does not substantially contain alcohol does not exclude a beverage containing an extremely small amount of alcohol that cannot be detected. Beverages having an alcohol content of 0.0% by rounding off, particularly beverages having an alcohol content of 0.00% by rounding off are included in non-alcoholic beer-taste beverages. Examples of the beer-taste beverage of the present invention include non-alcoholic beer-taste beverages and beer-taste soft drinks. The "alcohol content (alcohol content)" here means the content of ethanol and does not include aliphatic alcohol.

The alcohol content of the beer-taste beverage according to the present invention means the content (v/v%) of the alcohol content in the beverage, which can be measured by any known method. Can be measured by Specifically, a sample is prepared by removing carbon dioxide gas from a beverage by filtration or ultrasonic waves, and the sample is subjected to direct flame distillation to measure the density of the obtained distillate at 15° C. Converted using "Table 2 Alcohol and Density (15℃) and Specific Gravity (15/15℃) Conversion Table," which is an appendix to (Hirari 19 National Tax Agency Instruction No. 6, revised on June 22, 2007) Can be asked. When the alcohol content is a low concentration of less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used.

An aliphatic alcohol may be added to the beer-taste beverage according to the present invention from the viewpoint of imparting a feeling of alcohol. The aliphatic alcohol is not particularly limited as long as it is a known one, but an aliphatic alcohol having 4 to 5 carbon atoms is preferable. In the present invention, preferred aliphatic alcohols are those having 4 carbon atoms such as 2-methyl-1-propanol and 1-butanol, and those having 5 carbon atoms are 3-methyl-1-butanol and 1-pen. Examples thereof include tanol and 2-pentanol. These can be used alone or in combination of two or more. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007 mass%, more preferably 0.0003 to 0.0006 mass%. In the present specification, the content of the aliphatic alcohol can be measured using a headspace gas chromatographic method.

(calorie)
Among the beer-taste beverages according to the present invention, the non-alcoholic beer-taste beverages preferably have low calories in accordance with recent low-calorie tastes. Therefore, the number of calories in the beer-taste beverage according to the present invention is preferably less than 5 kcal/100 mL, more preferably less than 4 kcal/100 mL, and further preferably less than 3 kcal/100 mL.

The number of calories contained in the beer-taste beverage according to the present invention is basically calculated according to "Analysis method of nutritional components and the like in nutrition labeling standard" published in connection with the Health Promotion Method. That is, in principle, the energy conversion coefficient of each component (protein: 4 kcal/g, lipid: 9 kcal/g, sugar: 4 kcal/g, dietary fiber: 2 kcal/g, alcohol: It can be calculated as the sum of those multiplied by 7 kcal/g and organic acid: 3 kcal/g). For more details, please refer to “Analysis methods of nutritional components, etc. in nutrition labeling standards”.

A specific method for measuring the amount of each nutritional component contained in the beer-taste beverage according to the present invention may be according to various analysis methods described in the Health Promotion Method “Analysis method of nutritional components and the like in nutrition labeling standard”. Alternatively, the amount of heat and/or the amount of each nutritional component can be known by requesting the Japan Food Analysis Center.

(Sugar)
The sugar contained in the beer-taste beverage according to the present invention refers to a sugar based on the nutrition labeling standard of food (Ministry of Health, Labor and Welfare Notification No. 176 of 2003). Specifically, sugar refers to foods from which proteins, lipids, dietary fiber, ash, alcohol and water have been removed. Further, the amount of sugar in the food is calculated by subtracting the amounts of protein, lipid, dietary fiber, ash and water from the weight of the food. In this case, the amounts of proteins, lipids, dietary fiber, ash and water are measured by the methods listed in the nutrition labeling standard. Specifically, the amount of protein was measured by the nitrogen quantitative conversion method, and the amount of lipid was measured by the ether extraction method, the chloroform/methanol mixed liquid extraction method, the Gerber method, the acid decomposition method or the Reese-Gottlieb method, and the amount of dietary fiber. Is measured by high performance liquid chromatography or Prosky method, ash content is measured by magnesium acetate addition ashing method, direct ashing method or sulfuric acid addition ashing method, water content is Karl Fischer method, drying aid Method, reduced pressure superheat drying method, atmospheric pressure heat drying method or plastic film method.

The beer-taste beverage according to the present invention preferably has a low sugar content in accordance with the recent low sugar taste. Therefore, the sugar content of the beer-taste beverage according to the present invention is preferably less than 0.5 g/100 mL, more preferably 0.4 g/100 mL or less, still more preferably 0.3 g/100 mL or less. Although the lower limit is not particularly set, it is usually about 0.1 g/100 mL, and may be, for example, 0.15 g/100 mL or more, or 0.2 g/100 mL or more.

(Acidulant)
As the acidulant used in the beer-taste beverage according to the present invention, it is preferable to use at least one acid selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid. In addition, in the present invention, succinic acid, tartaric acid, fumaric acid, glacial acetic acid, and the like can be used as an acid other than the above acids. These can be used without limitation as long as they are approved to be added to foods. In the present invention, it is preferable to use a combination of lactic acid from the viewpoint of appropriately imparting a mellow sourness and phosphoric acid from the viewpoint of appropriately imparting a slightly pungent sourness.

The content of the acidulant is, in the beer-taste beverage according to the present invention, in terms of citric acid, from the viewpoint of imparting a beer-taste feeling, 200 ppm or more is preferable, 550 ppm or more is more preferable, 700 ppm or more is further preferable, and sourness is also included. From the viewpoint of, 15000 ppm or less is preferable, 5500 ppm or less is more preferable, and 2000 ppm or less is further preferable. Therefore, in the present invention, the content of the sour agent is 200 ppm to 15000 ppm, preferably 550 ppm to 5500 ppm, more preferably 700 ppm to 1500 ppm, etc., in terms of citric acid. In the present specification, the citric acid conversion amount is an amount converted from the acidity of each acidulant based on the acidity of citric acid, for example, the citric acid conversion amount corresponding to 100 ppm of lactic acid is 120 ppm, the converted amount of citric acid corresponding to 100 ppm of phosphoric acid is 200 ppm, and the converted amount of citric acid corresponding to 100 ppm of malic acid is 125 ppm.

The content of the acidulant in the beer-taste beverage refers to that calculated by analysis by high performance liquid chromatography (HPLC) or the like.

(hop)
In the beer-taste beverage according to the present invention, hops can be used as a part of the raw material. Since the flavor tends to be similar to beer, it is desirable to use hops as a part of the raw material. When using hops, the usual pellet hops, powdered hops, and hop extracts used in the production of beer and the like can be appropriately selected and used according to the desired flavor. In addition, hop processed products such as isolated hop and reduced hop may be used. These are included in the hops used in the beer-taste beverage according to the present invention. The amount of hops added is not particularly limited, but is typically about 0.0001 to 1% by weight based on the total amount of the beverage.

(Other raw materials)
The beer-taste beverage according to the present invention may use other raw materials, if necessary, as long as the effects of the present invention are not impaired. For example, sweeteners (including high-intensity sweeteners), bitters, flavors, yeast extracts, colorants such as caramel pigments, plant-extracted saponin substances such as soybean saponins and quillaja saponins, plant proteins such as corn and soybeans, and Peptide-containing substances, proteinaceous substances such as bovine serum albumin, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid can be used as necessary as long as the effects of the present invention are not impaired.

Thus, the beer-taste beverage according to the present invention is obtained. The obtained beer-taste beverage has an enhanced rich taste. That is, the present invention can also provide a kokumi enhancing method having a step of increasing the content of the wheat-derived protein having a molecular weight of 35 to 50 kDa. From the viewpoint of improving the flavor of the beverage, the pH of the beer-taste beverage according to the present invention is 3.0 to 5.0, preferably 3.5 to 4.5, and more preferably 3.5 to 4. It is 0.

(Beverages in containers)
The beer-taste beverage according to the present invention can be packaged in a container. The form of the container is not limited at all, and it can be filled in a sealed container such as a bottle, a can, a barrel, or a plastic bottle to form a container-containing beverage.

Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples.

Example 1: Addition of 40 kDa protein to amino acid solution and sensory evaluation (1) Preparation of amino acid solution Various amino acid reagents were mixed and diluted with natural water to a desired concentration, and the amino acid solution shown in Table 1 below was added. (Formulations 1 to 4) were prepared.

(2) Purification and Fractionation of 40 kDa Protein After degassing beer, the protein was purified with a cation exchange resin and the 40 kDa protein was purified by ultrafiltration. The specific operation is as follows.

(Deaeration of beer)
Suction filtration (No.2 filter paper, 1L suction bottle)
Commercially available beer (manufactured by Suntory Holdings Ltd.) is added in small portions. Note the bubbles flowing back into the tube. After standing, weigh the non-foamed beer portion in the filtration bottle with a graduated cylinder, and add 400 mL to a 2 L eggplant flask, and add 200 mL to a 1 L eggplant flask. Use the foaming part when the foam disappears. Then, it is evaporated with an evaporator.

(Cation exchange resin fractionation)
Resin: SP Sepharose (resin amount is 50mL to 1L of beer)
Wash solution: 20 mM acetate buffer (pH 4.5)
Eluent: 20 mM acetate buffer (pH 4.5) + 0.5 M NaCl
1. Place SP Sepharose in an empty column.
2. Wash with distilled water (3 times the amount of resin).
3. Wash with washing solution (3 times the amount of resin).
4. Dispense beer into two or three stainless steel containers, and put a small amount of beer into the column in several times to suspend the resin and put it in a graduated cylinder.
5. Put the suspension into stainless steel containers in equal amounts.
6. Stir for 1 hr with a spatula (once every 10 minutes).
Transfer 7.6 to the column.
8. Wash with 3 volumes of wash solution of resin.
9. The eluate is put into the column by dividing it into 1/3 volume of the resin in 9 times, and the fraction is collected in an Erlenmeyer flask (cation exchange resin-bound fraction).

(Buffer exchange (ultrafiltration), ammonium sulfate fractionation)
Ultrafiltration unit: Merck Amicon Ultra-15 30K
20mMPB(pH7.0)+2M ammonium sulfate: PB=phosphate buffer
Preparation method of 20 mM PB (pH 7.0) + 2 M ammonium sulfate: Add 40 mL of 0.5 M phosphate buffer and 264.28 g of ammonium sulfate to water and dissolve, then make up to 1 L with water.
*0.5 M PB (pH 7.0): Add 0.5 M sodium dihydrogen phosphate (NaH2PO4) solution and 0.5 M disodium hydrogen phosphate (Na2HPO4) solution in equal amounts and adjust to pH 7.0. Add (Na2HPO4) solution.
1. Ultrafiltration unit To remove the preservative, add 10 mL of distilled water to the ultrafiltration unit and centrifuge (3500 rpm, about 10 min).
2. Add 10 mL each of the above cation exchange-bonded fractions to the ultrafiltration unit, and centrifuge at 3500 rpm for ultrafiltration.
3. Collect the concentrated liquid that has not passed through the ultrafiltration unit, transfer it to a graduated cylinder, and measure the amount.
8. If the supernatant is cloudy, it is diluted with 20 mM PB (pH 7.0) and subjected to ultrafiltration again, and the obtained supernatant is exchanged with 20 mM acetate buffer (pH 4.5) using a dialysis tube. The buffer-exchanged sample is used for the following addition test.

With respect to the amino acid solutions (formulations 1 to 4), evaluation was made of one without addition of 40 kDa protein (Table 2), one with 25 ppm of 40 kDa protein (Table 3), and one with addition of 50 ppm of 40 kDa protein (Table 4). It was The body's score is defined as 0: not felt at all, 1: felt slightly, 2: felt clearly, 3: felt very strongly, and the average value of the evaluation by 3 specialized limited panels in 0.25 steps. Scoring was performed. Δ Koku represents the difference between the Koku score of Tables 3 and 4 and the Koku score of Table 2. The determination is performed based on the value of Δ body, and is as follows. If the judgment is Δ or more, it is considered that the richness is enhanced.
×: Δ richness value is less than 0.1 Δ: Δ richness value is 0.1 or more and less than 0.3 ○: Δ richness value is 0.3 or more and less than 0.5 ◎: Δ richness value is 0.5 or more

From Tables 2 to 4, it can be seen that when FAN is not contained, the richness is not improved, and the 40 kDa protein itself has no taste. Further, it can be seen that the presence of 40 kDa protein in the presence of FAN enhances the richness, and the increase of 40 kDa protein also enhances the richness. Although not clearly shown in the table, the sample having 40 kDa protein/FAN of 0.35 had an excellent taste balance.

Example 2: Addition of 40 kDa protein to beer-taste fermented beverage and sensory evaluation (1) Manufacture of test-brewed beer-taste fermented beverage A beer-taste fermented alcoholic beverage was produced by a decoction method using barley malt and hops.
(2) Analytical value of brewed beer taste fermented beverage The analytical value of brewed beer taste fermented beverage is as follows.
FAN: 96 ppm, 40 kDa protein: 27.4 ppm
(3) Addition of 40 kDa protein to brewed beer taste fermented beverage 20 ppm of 40 kDa protein was added to the brewed beer taste fermented beverage prepared in (1), and sensory evaluation was performed. As for the evaluation axis, two items of "fragrance" and "body" were evaluated. Each score is defined as 0: not felt at all, 1: slightly felt, 2: clearly felt, 3: very strongly felt, and scored at 0.25 intervals with an average value of evaluations by 15 specialized limited panels Was carried out. The results are shown in Figure 1.

As shown in FIG. 1, it was revealed that the addition of 20 ppm of 40 kDa protein to the brewed beer-taste fermented beverage improves the richness. On the other hand, it was confirmed that there was almost no effect on the scent.

INDUSTRIAL APPLICABILITY The beer-taste beverage of the present invention has an excellent rich taste and a beer-like taste, and can provide a new taste as a favorite product.

Claims (8)

A beer-taste beverage having a content of free amino nitrogen (FAN) of 30 ppm or more and a content of wheat-derived protein having a molecular weight of 35 to 50 kDa of 20 ppm or more. The beer-taste beverage according to claim 1, wherein the content of free amino nitrogen (FAN) is 90 ppm or more. The beer-taste beverage according to claim 1 or 2, wherein the content of the wheat-derived protein having a molecular weight of 35 to 50 kDa is 40 ppm or more. The beer-taste beverage according to any one of claims 1 to 3, wherein the content of free amino nitrogen (FAN) is 140 ppm or more, and the content of the wheat-derived protein having a molecular weight of 35 to 50 kDa is 60 ppm or more. The method for producing a beer-taste beverage, wherein the content of free amino nitrogen (FAN) is 30 ppm or more, and the content of wheat-derived protein having a molecular weight of 35 to 50 kDa is 20 ppm or more. A method for producing a beer-taste beverage, comprising a step of increasing the content of a wheat-derived protein having a molecular weight of 35 to 50 kDa. A method for enhancing the richness of a beer-taste beverage, which comprises a step of increasing the content of a wheat-derived protein having a molecular weight of 35 to 50 kDa. A flavor enhancer for beer-taste beverages, which contains a wheat-derived protein having a molecular weight of 35 to 50 kDa.

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