JP2022022357A - Low-glucide beer-taste fermented alcoholic beverage, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a low-glucide beer-taste fermented alcoholic beverage having a new flavor with a beer-like soft and smooth texture in which the long-lasting taste is recognized, and a method for producing the beverage.

SOLUTION: According to the present invention, there are provided a low-glucide beer-taste fermented alcoholic beverage that uses malt or the like as at least a part of raw material, in which a ratio of the amount of peptide having the molecular weight of 10 to 20 kDa to the total protein amount is larger than 2.5%, and a method for producing a low-glucide beer-taste fermented alcoholic beverage which includes a process of blending one or more peptides having the molecular weight of 10 to 20 kDa.

SELECTED DRAWING: None

COPYRIGHT: (C)2022,JPO&INPIT

Description

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

As a technique for imparting richness and thickness to a beer-taste fermented alcoholic beverage, a technique using a peptide containing carboxymethyl lysine as a richness-imparting substance (Patent Document 1) is known. However, there was still room for improvement in the flavor of beer-taste fermented alcoholic beverages, especially low-carbohydrate beer, especially in terms of imparting a soft and smooth texture, and imparting a long-lasting taste and a lingering finish. Similarly, as far as the inventors know, no example has been reported in which an attempt was made to improve the flavor of low-carbohydrate beer from the viewpoint of imparting a soft and smooth texture and sustaining the taste.

Japanese Unexamined Patent Publication No. 2014-158502

Beer has a soft and smooth texture compared to low-malt beer and new genres, and has favorable taste characteristics such as a strong body feeling. Based on this difference, the present inventors considered that if technological development for further enhancing the characteristics of beer in low-carbohydrate beer is realized, it will be possible to produce low-carbohydrate beer with unprecedented flavor characteristics.

An object of the present invention is to provide a low-sugar beer-taste fermented alcoholic beverage having a new flavor, which has a soft and smooth texture like beer and has a long-lasting taste, and a method for producing the same. It is also an object of the present invention to provide a flavor improving agent and a flavor improving method for a low-carbohydrate beer-taste fermented alcoholic beverage.

The present inventors have found that in a low-sugar beer-taste fermented alcoholic beverage, a peptide having a specific molecular weight contributes to imparting a soft and smooth texture like beer and sustaining the taste. The present inventors have also found that in a low-sugar beer-taste fermented alcoholic beverage, by setting the ratio of peptides having a specific molecular weight within a specific range, a softer and smoother texture and lasting taste that are more like beer can be realized. The present inventors have further specifically identified peptides that contribute to improving the flavor of low-sugar beer-taste fermented alcoholic beverages. The present invention is based on these findings.

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

According to the present invention, by blending a peptide having a molecular weight of 10 to 20 kDa or setting the ratio of the peptide within a predetermined value range, a low sugar having a soft and smooth texture like beer and having a long-lasting taste is recognized. Beer-taste fermented alcoholic beverages can be provided. In particular, for beer with a malt usage ratio of 50% or more, the soft and smooth texture and taste persistence that are typical of beer will be enhanced, and it will be possible to provide low-carbohydrate beer with new flavor characteristics to meet the diverse taste needs of consumers. It is advantageous in that it can be done.

It is a figure which showed the amount of the peptide added to the beer-based malt alcoholic beverage in Reference Example 1. FIG. It is a figure which showed the sensory evaluation result of Reference Example 1. FIG. The sensory evaluation score was shown for each added fraction. The sensory evaluation score of the additive-free control was set to 2.5. It is a figure which showed the correlation between the α-glucan concentration of the degree of polymerization 5-10, and the sugar concentration based on the nutrition labeling standard. It is a figure which showed the calibration curve prepared from the holding time of the HPLC gel filtration method carried out in Example 1 and the molecular weight of a known substance. It is a bubble graph which showed the sensory evaluation result (smoothness of taste) of Example 1. Each sample was plotted with the vertical axis representing the α-glucan concentration (mg / mL) having a degree of polymerization of 5 to 10 and the horizontal axis representing the 10 to 20 kDa peptide ratio (%). The diamond-shaped pattern is sample numbers 1 to 4 (trial product), and the vertical stripe pattern is sample numbers 5 and 6 (additive product). The bubble size represents the score of "taste smoothness". It is a bubble graph which showed the sensory evaluation result (taste persistence) of Example 1. Each sample was plotted with the vertical axis representing the α-glucan concentration (mg / mL) having a degree of polymerization of 5 to 10 and the horizontal axis representing the 10 to 20 kDa peptide ratio (%). The diamond-shaped pattern is sample numbers 1 to 4 (trial product), and the vertical stripe pattern is sample numbers 5 and 6 (additive product). The bubble size represents the score of "taste persistence". It is a figure which showed the result of 2D-PAGE electrophoresis about the test group 2 of the beverage produced in the reference example 1. FIG. The left side of the figure is a molecular weight marker (kDa). The bands indicated by the arrows correspond to the protein identification results in Table 10.

Specific description of the invention

In the present invention, the "beer taste" means the taste and aroma peculiar to beer obtained when beer is normally produced, that is, when beer is produced based on fermentation with yeast or the like.

In the present invention, the "beer taste fermented alcoholic beverage" means a beverage fermented with yeast using carbon sources, nitrogen sources, water and the like as raw materials, and alcohol is used for beer, sparkling liquor and beer and sparkling liquor using malt as a raw material. (For example, a liqueur-based new genre beverage classified as "liqueur (foaming) (1)" under the Liquor Tax Law).

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

In the present invention, the "low-carbohydrate" beer-taste fermented alcoholic beverage is a beverage in which the amount of carbohydrate (sugar concentration) is reduced by 40% or more compared to the equivalent comparable beverage made by a usual manufacturing method ( That is, a beverage labeled with carbohydrate off), or the amount of carbohydrate is 0.5 g / 100 mL.
Less than (ie, beverages labeled as zero sugar). Of these, the former (
The sugar concentration of the beverage labeled as sugar-off) can be 2.1 g / 100 mL or less, preferably in the range of 0.5 to 2.1 g / 100 mL. Here, the amount of sugar can be measured according to a known method, and is calculated by excluding the amount of water, protein, lipid, ash and dietary fiber from the mass of the sample (Nutrition Labeling Standard (2009). It can be measured according to (December 16th, Consumer Agency Notification No. 9 Partial Amendment)).

In the low-sugar beer-taste fermented alcoholic beverage of the present invention, the ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount (peptide ratio) (preferably, the peptide ratio having a molecular weight of 10 to 20 kDa derived from the raw material of the beer-taste fermented alcoholic beverage. ) Is greater than or equal to a specific value. Here, in calculating the peptide ratio, the protein concentration (mg / mL) in the beverage is taken as the total protein amount, and the peptide concentration (mg / mL) having a molecular weight of 10 to 20 kDa in the beverage is defined as the peptide amount having a molecular weight of 10 to 20 kDa. can do. again,
In the present specification, the peptide amount which is the basis for calculating the "peptide ratio" is calculated by summing up the contents of one or more kinds of peptides having a molecular weight of 10 to 20 kDa.
Further, in the present specification, the "molecular weight" of the peptide is measured by the HPLC gel filtration method, and specific examples of the measurement are as shown in Example 1 below. The quantification of peptides and proteins can be carried out by the Lowry method.

The low-sugar beer-taste fermented alcoholic beverage of the present invention is characterized by having a new flavor in spite of being low-sugar, that is, the smoothness of the taste and the sustainability of the taste are enhanced. Low-sugar beer-taste fermented alcoholic beverages (particularly low-sugar beer and low-malt beer) are characterized by a weak aftertaste and unresponsiveness, and therefore have the problem of conspicuous off-flavor. The low-sugar beer-taste fermented alcoholic beverage of the present invention can solve the problem of flavor of the low-sugar beer-taste fermented alcoholic beverage by imparting smoothness and sustainability of the taste. Here, "smoothness of taste" means the degree of softness in the mouth when the taste is felt by the tongue. In addition, "taste persistence" means the degree of aftertaste of taste that is sustained after drinking.

In the low-sugar beer-taste fermented alcoholic beverage of the present invention, the ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount can be set to a ratio larger than 2.5%, preferably 3.7% or more. In the low-sugar beer-taste fermented alcoholic beverage of the present invention, the ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount is made larger than 2.5%, and the α-glucan concentration having a degree of polymerization of 5 to 10 is 4. It can be 0 mg / mL or less. In the low-sugar beer-taste fermented alcoholic beverage of the present invention, the ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount is made larger than 2.5%, and the degree of polymerization is 5.
The α-glucan concentration of ~ 10 can be set to 1.8 ~ 4.0 mg / mL, or the ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount is made larger than 2.5% and polymerized. The α-glucan concentration at degrees 5 to 10 can be reduced to 1.8 mg / mL or less. In the low-sugar beer-taste fermented alcoholic beverage of the present invention, the ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount is preferably 3.7% or more, and the degree of polymerization is 5 to 5.
The α-glucan concentration of 10 can be 4.0 mg / mL or less. The low-sugar beer-taste fermented alcoholic beverage of the present invention also has a molecular weight of 10 to 20 kD with respect to the total protein content.
The ratio of the peptide amount of a can be 3.7% or more, and the α-glucan concentration having a degree of polymerization of 5 to 10 can be 1.8 to 4.0 mg / mL, or the molecular weight is 1 with respect to the total protein amount.
The ratio of the peptide amount of 0 to 20 kDa can be 3.7% or more, and the α-glucan concentration having a degree of polymerization of 5 to 10 can be 1.8 mg / mL or less. Molecular weight with respect to total protein amount 1
The ratio of the peptide amount of 0 to 20 kDa can be set to an upper limit from the viewpoint of taste harmony, and can be set to an upper limit of 8.0%, for example.

In the low-sugar beer-taste fermented alcoholic beverage of the present invention, the concentration of α-glucan can also be set to a predetermined value, for example, the concentration of α-glucan having a degree of polymerization of 5 to 10 is 4.0 mg / m.
It can be set to L or less. In the present specification, "α-glucan concentration" has a degree of polymerization of 5 to 5.
It is calculated by summing up the contents of one or more of 10 α-glucans. Further, in the present specification, "α-glucan" is a linear or branched glucan (for example, α-1,4-) composed of a plurality of glucose molecules bonded by α-1,4-glucosidic bonds.
It means a branched glucan composed of a glucosidic bond and an α-1,6-glucoside bond). Further, in the present specification, the "degree of polymerization" of α-glucan means the number of glucose residues constituting the glucan, and not only the number of glucose residues constituting the linear glucan but also the glucose constituting the branched structure. Includes the number of residues. The degree of polymerization and content of α-glucan can be measured by, for example, HPLC analysis using a corona CAD detector, and specific examples of the measurement are as shown in Example 1 below. In addition, the degree of polymerization may be simply expressed as "G" in this specification and drawings.

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

The low-sugar beer-taste fermented alcoholic beverage of the present invention is a normal low-sugar beer as long as the peptide ratio having a molecular weight of 10 to 20 kDa and the α-glucan concentration having a degree of polymerization of 5 to 10 are adjusted within a predetermined range. It can be produced according to the production procedure of the taste fermented alcoholic beverage. For example, fermented malt beverages can be produced by adding fermenting beer yeast to wort prepared from brewing raw materials such as malt, hops, auxiliary raw materials, and brewing water to ferment and brew a fermented liquid. .. The obtained fermented alcoholic beverage having a low sugar beer taste can be stored at a low temperature and then yeast can be removed by a filtration step. It goes without saying that among beer-taste fermented alcoholic beverages, all-malt beer can be produced from malt, hops, and water.

In the above production procedure, wort can be produced according to a conventional method. For example, a mixture of brewing raw materials and brewing water is saccharified and filtered to obtain wort, hops are added to the wort, and then the wort is boiled and the boiled wort is cooled to prepare the wort. Can be done. Also, wort
It can also be prepared by adding a commercially available enzyme preparation during the saccharification step. For example, a protease preparation for proteolysis, an α-amylase preparation, β-amylase preparation, glucoamylase preparation, plulanase preparation, etc. for glycolysis, β-glucanase preparation, fibrinolysis for fibrinolysis, etc. Enzyme preparations (for example, hemicellulase preparations) and the like can be used respectively, or mixed preparations thereof can also be used.

In the production of the low-sugar beer-taste fermented alcoholic beverage of the present invention, in addition to malt, ungerminated barley (for example, ungerminated barley (including extracted), ungerminated wheat (including extracted)) Rice, corn, koryan, malt, starch, sugar (eg liquid sugar)
Auxiliary raw materials specified by the Liquor Tax Law such as; Nitrogen sources such as proteolytic products and yeast extract; can do. In the low-carbohydrate beer-taste fermented alcoholic beverage of the present invention, the raw materials used other than the water for brewing can be at least malt and hops, and in some cases, sugars, rice, corn, starch and the like can be used as raw materials.

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

In the method for producing a low-carbohydrate beer-taste fermented alcoholic beverage of the present invention, in order to adjust the sugar concentration and the α-glucan concentration according to the nutrition labeling standard in the manufactured beverage within a predetermined range, for example, malt as a raw material and / Or to promote the sugar decomposition in the preparation of ungerminated wheat and the like and the saccharification process, and to promote the sugar decomposition in the malting process of the raw material malt, thereby the malt and / or the ungerminated wheat. Carbohydrates derived from, etc. can be assimilated into yeast (assimilating sugar)
It can be adjusted by sufficiently decomposing up to, or by using liquid sugar that has been sufficiently decomposed to sugar that can be assimilated into yeast, and further, these assimilating sugars in the fermentation and storage process. Can also be adjusted by performing yeast fermentation until the sugar concentration is sufficiently assimilated into yeast and the sugar concentration drops below the predetermined sugar concentration of the present invention. Examples of the sugar decomposition include α-amylase and β-amylase inherent in malt and ungerminated wheat, or α-amylase preparation, β-amylase preparation, glucoamylase preparation, pullulanase preparation and the like added from the outside. .. To promote decomposition, increase the amount of α-amylase preparation, β-amylase preparation, glucoamylase preparation, pullulanase preparation, etc., prolong the treatment time at the action temperature of sugar decomposition, and adjust the action pH to the optimum conditions. It can be done by things such as.

In the present invention, a fraction containing the peptide is prepared from a raw material containing a peptide having a molecular weight of 10 to 20 kDa, and the fraction is added to a beer-taste fermented alcoholic beverage to increase the peptide ratio having a molecular weight of 10 to 20 kDa. It is possible to produce a beer-taste fermented alcoholic beverage adjusted within a predetermined range. Typically, according to the description of Example 1, a fraction containing a peptide having a molecular weight of 10 to 20 kDa is prepared from a beer-taste fermented alcoholic beverage, and the fraction is added to a low-sugar beer-taste fermented alcoholic beverage. It is possible to produce a low-sugar beer-taste fermented alcoholic beverage in which the peptide ratio having a molecular weight of 10 to 20 kDa is adjusted within a predetermined range.

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

The blending amount of the peptide in the beverage of the present invention has a molecular weight of 10 to 20 kD with respect to the total protein amount.
It can be blended so that the ratio of the peptide amount of a is larger than 2.5%, preferably 3
.. It is 7% or more. The blending amount of the peptide in the beverage of the present invention can also be blended so that the ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount is larger than 2.5%, and in this case, the degree of polymerization is 5 to 5 to. The α-glucan concentration of 10 can be 4.0 mg / mL or less. The amount of the peptide to be blended into the beverage of the present invention can also be blended so that the ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount is larger than 2.5%, and in this case, the degree of polymerization is 5 to 5 to. The α-glucan concentration of 10 can be 1.8 to 4.0 mg / mL or 1.8 mg / ml or less. The blending amount of the peptide in the beverage of the present invention is preferably 3. The ratio of the amount of the peptide having a molecular weight of 10 to 20 kDa to the total amount of protein is 3.
It can be blended so as to be 7% or more, and in this case, the α-glucan concentration having a degree of polymerization of 5 to 10 can be 4.0 mg / mL or less. The blending amount of the peptide in the beverage of the present invention can also be blended so that the ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount is 3.7% or more, and in this case, the degree of polymerization is 5 to 5 to. The α-glucan concentration of 10 is 1.
It can be 8 to 4.0 mg / mL or 1.8 mg / ml or less. The ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount can be set to an upper limit from the viewpoint of taste harmony, and can be set to an upper limit of, for example, 8.0%.

One or two peptides having a molecular weight of 10 to 20 kDa (particularly, one or 2 having a molecular weight of 10 to 20 kDa derived from a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as a raw material. Examples of peptides) are α-amylase / trypsin inhibitor, trypsin inhibitor, α-amylase inhibitor (BDAI-1), non-specific lipid-transfer prot.
Examples include ein 1) or avenin-like a1, preferably these proteins and peptides are derived from barley, some of which are derived from wheat. α-Amylase / Trypsin Inhibitor, Trypsin Inhibitor, α-Amylase Inhibitor (BDAI-1)
When a non-specific lipid transfer protein 1 or avenin-like a1 is added to a beer-taste fermented alcoholic beverage, these peptides or proteins have a beer taste in which malt and / or ungerminated wheat is at least a part of the raw material. It may be a peptide or protein other than that prepared from a fermented alcoholic beverage.

One or more peptides having a molecular weight of 10 to 20 kDa to be blended in a beer-taste fermented alcoholic beverage can be prepared from a raw material containing the peptide. Molecular weight 10 ~
Raw materials containing one or more peptides of 20 kDa include malt and / or ungerminated wheat and processed products thereof, grain protein hydrolyzate (eg, soybean protein hydrolyzate, corn protein hydrolyzate). .. As a processed product of malt and / or ungerminated wheat,
Wort and / or ungerminated wheat-based wort, ungerminated wheat extract, malt and / or ungerminated wheat-based beer-taste fermented alcoholic beverages A beer-taste fermented alcoholic beverage containing at least a part of malt and / or ungerminated wheat as a raw material, and more preferably a beer-taste fermented alcoholic beverage containing malt as a part or all of a wheat-derived raw material. Is. Examples of means for preparing one or more kinds of peptides having a molecular weight of 10 to 20 kDa from a raw material include a combination of an ultrafiltration method and a sulfur precipitation method, and a combination of a gel filtration fraction and a solid-phase extraction column. From the viewpoint of commercial production, a combination of the ultrafiltration method and the sulfurized cheap precipitation method is preferable. When preparing one or more peptides having a molecular weight of 10 to 20 kDa by a combination of the ultrafiltration method and the ammonium sulfate precipitation method, the ultrafiltration method can be carried out, and then the ammonium sulfate precipitation method can be carried out. ..

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

Peptides with a molecular weight of 10 to 20 kDa in low-carbohydrate beer-taste fermented alcoholic beverages
This can be done by adding to the pre-fermentation liquid before fermentation, the fermented liquid during fermentation, or the fermented liquid after fermentation. For example, a beer-taste fermented alcoholic beverage is produced, and the molecular weight is 10 to 10 or higher from the beverage.
By preparing a fraction containing a 20 kDa peptide and adding the fraction to a fermented low-sugar beer-taste fermented alcoholic beverage, a low-sugar beer-taste fermented alcoholic beverage containing a peptide having a molecular weight of 10 to 20 kDa is prepared. Can be manufactured.

The low-sugar beer-taste fermented alcoholic beverage of the present invention shall be produced according to the usual procedure for producing a low-sugar beer-taste fermented alcoholic beverage, except that the peptide ratio or concentration having a molecular weight of 10 to 20 kDa is blended within a predetermined range. Can be done. For example, fermented malt beverages can be brewed by adding fermenting beer yeast to wort prepared from brewing raw materials such as malt, hops, auxiliary raw materials, and brewing water. The obtained fermented alcoholic beverage having a low sugar beer taste 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, a mixture of brewing raw materials and brewing water is saccharified and filtered to obtain wort, hops are added to the wort, and then the wort is boiled and the boiled wort is cooled to prepare the wort. Can be done.

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

According to another aspect of the present invention, there is provided a flavor improving agent for a low-sugar beer-taste fermented alcoholic beverage containing one or more peptides having a molecular weight of 10 to 20 kDa (HPLC gel filtration method) as an active ingredient. Will be done. According to yet another aspect of the present invention, the molecular weight is 10 to 20 k.
Provided is a method for improving the flavor of a low-sugar beer-taste fermented alcoholic beverage, which comprises a step of adding one or more peptides of Da (HPLC gel filtration method). As used herein, "improving the flavor of a low-sugar beer-taste fermented alcoholic beverage" means that the smoothness of the taste and the sustainability of the taste are enhanced. In addition, the molecular weight is 10 to 20 kDa (H).
The one or more peptides of the PLC gel filtration method) are preferably derived from a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as at least a part of the raw material. The flavor improving agent and the flavor improving method of the present invention can be carried out according to the description of the low-sugar beer-taste fermented alcoholic beverage of the present invention and the method for producing the beverage.

The present invention will be described in more detail 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.

Reference Example 1: Peptide fraction that imparts a favorable flavor to beer-taste fermented alcoholic beverages
Specific (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 enzyme preparations.

In test group 1, 100 g of barley malt was placed in 300 mL of hot water at 50 ° C., and an enzyme preparation was added. 6
After holding for 0 minutes, the temperature was raised to 65 ° C. and held for 60 minutes, further heated to 78 ° C. and held for 5 minutes, and then filtered to obtain wort. In the 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. Subsequently, 0.8 g / L of hops was added and boiled at 100 ° C. for 90 minutes, and then filtered to obtain a pre-fermentation solution.

Then, fermentation was carried out with brewer's yeast according to a conventional method, and the flavor of the fermented liquid was confirmed. The panel of 8 people has a minimum of 1 point and a maximum of 5 points, with the index of "softness of taste", that is, the soft and smooth texture like beer, and the harmonious taste. The sensory evaluation was performed in five stages, and the average score was calculated. The results were as shown in Table 1.

As shown in Table 1, the sensory evaluation score (softness of taste) was better in Test Group 2 than in Test Group 1, and the impression of flavor was also favorable.

(2) Gel filtration fraction The fermented liquid obtained in (1) above was filtered with a 0.45 μm filter, the filtered fermented liquid 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 fraction under the following conditions.

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

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 fractions Each fraction obtained in (2) above is a solid-phase extraction column (fractions A1, A2 and B are Bonds.
Elute C18 EWP, fractions C, D, E, F, G are Bond Elute C18
(Manufactured by Agilent technologies), adsorbed, washed with desalinated water, and then 50%
It was eluted with an aqueous ethanol solution, concentrated to dryness, and condensed with desalinated water to prepare a concentrated solution. This was used as a peptide fraction.

(4) Protein quantification by the Lowry method The protein quantification of the peptide fraction obtained by the gel filtration fraction of 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 solution was taken, centrifugally dried, and 10 μL of ultrapure water was added and redissolved to prepare an analytical sample. 50 μL of solution A was added thereto and stirred, and then 400 μL of solution B was added and stirred. After performing a color reaction at room temperature for 15 minutes, transfer 350 μL to a 96-well plate and transfer to 750.
The absorbance at nm was measured. The amount of peptide 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) Sensory evaluation For these fractionated / refined samples, the ratio of commercially available malt using barley and barley malt is 49%.
To less than beer-based alcoholic beverages, 50% of each fraction contained in the beverage was added (see FIG. 1), and sensory evaluation was performed by a panel of 5 people.

The index of sensory evaluation was evaluated on a five-point scale of 1 to 5 as a comprehensive evaluation of "umami, sweetness, thickness, body, and astringency / taste discord as an off-flavour". The additive-free control was given a score of 2.5. The average value of the sensory evaluation score is as shown in FIG. 2, and the sensory evaluation comment is as shown in Table 3.

The peptide fraction had a high sensory evaluation score (FIG. 2) in Test Group 2 from the pre-fraction to D, which was in agreement with the sensory evaluation result of the fermented liquid before fractionation. In addition, in the fractions A1 and A2 of the test group 2, the score was high, and the sensory evaluation comment was that the softness and the taste were reduced (Table 3). In the pre-fraction of test group 2, the score was equally high, but the sensory evaluation comment was that it was soft but the taste itself was low. The fractions B to D had the same high scores, but the sensory evaluation comments evaluated that the contributions of thickness, body, and taste were stronger. That is, the pre-fraction, A1, A2, B, C, D
Although the evaluation of Test Group 2 was high, the taste quality was different from each other, and it was found that the fractions A1 and A2 had effects such as beer-like softness and reduction of unpleasant taste.

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

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

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

(A) Saccharification conditions of sample numbers 1 and 2 Add 33.6 parts by mass of barley malt and enzyme preparation to 100 parts by mass of hot water at 64 ° C. 10
After holding for 0 minutes, the temperature was raised to 78 ° C. and holding for 5 minutes, and then filtration was performed to obtain wort.

(B) Saccharification conditions of sample No. 3 Add 33.3 parts by mass of barley malt and an enzyme preparation mainly containing glucoamylase to 100 parts by mass of hot water at 60 ° C., hold for 20 minutes, and then raise the temperature to 65 ° C. And hold it for 100 minutes.
And said. At the same time, 11.3 parts by mass of corn and 8.3 parts by mass of liquid sugar mainly composed of assimilating sugar were added to 100 hot water at 50 ° C, and the temperature was 50 ° C for 20 minutes and 65 ° C for 15 minutes in that order. The product that was retained and then boiled was designated as mash B. The mashed mash A and the finished mash B were immediately mixed, then heated to 78 ° C. and held for 5 minutes, and then filtered to obtain wort.

(C) Saccharification conditions of sample No. 4 Add 16.7 parts by mass of barley malt and an enzyme preparation mainly containing glucoamylase to 100 parts by mass of hot water at 65 ° C., hold for 120 minutes, and then raise the temperature to 78 ° C. After holding for 5 minutes, it was filtered to obtain wort.

Following the above wort preparation steps (a) to (c), hops and liquid sugar mainly composed of assimilating sugar are added to each of the obtained worts (sample number 4). And 90 at 100 ° C
After boiling for a minute, the wort was allowed to stand, the trube was separated, and then cooled to obtain a pre-fermentation solution. For some pre-fermentation liquids (Sample Nos. 1 and 2), an enzyme preparation mainly composed of glucoamylase was added. Then, bottom fermentation yeast was added to the pre-fermentation liquid, and main fermentation and post-fermentation were carried out according to a conventional method. Subsequently, the fermented liquid after post-fermentation is stored at a lower temperature, filtered, and a clear beer-taste fermented alcoholic beverage (trial product) (sample number 1).
~ 4) was obtained.

B: Quantification of the amount of α-glucan in a beer-taste fermented alcoholic beverage (a) Sample preparation for HPLC analysis Sample numbers 1 to 4 were separated using a solid-phase extraction column to obtain a sample for fractionation. Specifically, the product liquid is used as a solid-phase extraction column (Bond Elute C18, Agilent technologi).
(Manufactured by es) is adsorbed to collect the passing fraction, and the collected liquid is further added to Bond Elut.
e C18 EWP (manufactured by Agilent technologies) was adsorbed, and the passing fraction was recovered.
The recovered pass-through fractions are further ion exchange resins Sep Pak QMA and Sep P.
It was processed in order by akCM (both by Waters). The obtained liquid was centrifugally concentrated, and the dried product was condensed to prepare a sample for fractionation.

(A) Sugar analysis by HPLC The chain length distribution of α-glucan contained in the sample was evaluated by an MCI-gel CK02AS column (20 × 250 mm) and a corona CAD detector. Specifically, the degree of polymerization (chain length) was analyzed under the following conditions. The composition was analyzed by a calibration curve using G5 to G10 maltooligosaccharide as a standard product. G5 is Maltopentaose, G6 is Maltohexaose, G7 is Maltoheptaose, and G.
8 is Maltooctaose, G9 is Maltononaose,
G10 is Maltodecaose. Maltopentaos
e), Maltohexaose and Maltoheptaose
For, purchase standard products from Tokyo Kaseisha, and for Maltooctaose, Maltononaose, and Maltodecaose, Elic.
A standard product was purchased from ityl SA, and the conditions for the mass spectrometer were set.

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

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

C: Analysis of carbohydrate concentration based on nutrition labeling standards The measurement of carbohydrate concentration based on nutrition labeling standards was performed according to the method described in the known 5th edition of the Standard Tables of Food Composition in Japan Analysis Manual. That is, from the mass of the sample, water (method using a vacuum heating / drying aid), protein (method using an automatic analyzer), and lipid (Soxhlet extraction method (3)).
), Ash content (combustion method by muffle furnace) and dietary fiber amount (Proski enzyme weight method) were excluded. The measurement results for sample numbers 1 to 4 are as shown in Table 4.

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

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

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

(C) Setting the fraction range In the column, eluent, flow velocity, and detection wavelength described in the HPLC gel filtration method conditions of (a) above, peptides with known molecular weights are appropriately dissolved in ultrapure water at 0.1 to 5 mg / mL. 50 μL
Injection was performed and HPLC analysis was performed to confirm the retention time (Table 6). A calibration curve (FIG. 4) was prepared from the holding time and molecular weight, and the molecular weight range and the fractionation range were determined.

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

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

E: Sensory evaluation Sample numbers 1 to 4 (test brewed products) were subjected to sensory evaluation by 7 trained panelists. The index of the evaluation items was two items, "taste smoothness" and "taste persistence", and each was evaluated on a 9-point score of 1 (weak) to 9 (strong). The sensory evaluation results of each sample were as shown in Table 7. The results are shown in FIGS. 5 and 6.

As shown in Table 7 and FIGS. 5 and 6, the peptide ratio of 10 to 20 kDa was 2.5.
It was confirmed that "taste smoothness" and "taste persistence" were improved in the test brewed products having a value higher than%.

The above result is the result when analyzed by the method described in Example 1, that is, Corona C.
It is an analysis value obtained by using an AD detector (corona charged particle detector). This detector is independent of the chemical structure of the substance and is characterized by consistent substance weight-dependent responsiveness under the same analytical conditions (according to Thermofisher scientific).

Example 2: Addition of peptide to beer-taste fermented alcoholic beverage and sensory evaluation
A: Preparation of peptide fraction (a) Gel filtration fraction A commercially available product (all malt beer) was degassed and then freeze-dried. 10 freeze-dried products
The sample prepared by dissolving in 0 mM NaCl solution to prepare a 5-fold concentrated solution and used as a fractionation sample is
Gel filtration fractionation was performed under the following conditions.

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

By 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 above according to the difference in flavor characteristics.

The peptide ratio and concentration of the commercially available product and the α-glucan concentration (measured according to Example 1) attached to the gel filtration fraction were as shown in Table 8.

(B) Purification of peptide fraction Of the fractions obtained in (a) above, the A1 fraction (fraction numbers: F1 to 12) was adsorbed on a solid-phase extraction column (Bond Elute C18 EWP). After washing with demineralized water, the mixture was extracted with a 50% aqueous ethanol solution, concentrated to dryness, and reconstituted with demineralized water to prepare a concentrated solution. This was used as a peptide fraction.

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

B: Preparation of tasting sample Add the peptide fraction obtained in A above to sample number 2 (tasting product), and sample number 5
And 6 (additives) were prepared. Specifically, the amount of peptide of 10 to 20 kDa is 0.24.
Peptide fractions were added to mg / mL and 0.29 mg / mL, with peptide ratios of 5.2% and 5.7%. The correspondence between the tasting sample and the peptide ratio and concentration as well as the α-glucan concentration was as shown in Table 9.

C: Sensory evaluation No additive-free sample No. 2 (trial product) and sample numbers 5 and 6 (additives) obtained in B were subjected to sensory evaluation by 7 trained panelists. The index of the evaluation item is "smoothness of taste" and "sustainability of taste", and the evaluation is carried out in Example 1. It was carried out according to the method described in E. The sensory evaluation results of each sample were as shown in Table 9. Further, the sensory evaluation results of each sample are obtained in the above-mentioned Example 1. Together with the results of E, FIGS. 5 and 6
Illustrated in.

As shown in Table 9 and FIGS. 5 and 6, it was confirmed that increasing the peptide ratio of 10 to 20 kDa improved "taste smoothness" and "taste persistence".

Example 3: Identification of molecular species of protein fraction In this example, a 2D-PAGE and a quadrupole-time-of-flight mass spectrometer have a soft and smooth texture like beer, and a protein that contributes to a harmonious taste. I tried to identify it.

200 μL of an equal amount mixture of the gel filtration fraction obtained in Reference Example 1 and the peptide fractions A1 and A2 obtained by solid-phase extraction and purification was purified by TCA acetone precipitation, electrophoresed by 2D-PAGE, and then silver-stained. went. There was not much difference in the amount of the thick band around the molecular weight of 40 kDa between the samples of the test group 1 and the test group 2 in which the flavor was different, and the amount was 10 to 20 k.
It was found that there was a quantitative difference in the bands distributed in Da (data not shown).

Next, the band of the arrow shown in FIG. 7 was cut out from the 2D-PAGE gel of Test Group 2, and the protein was digested with trypsin (ProteaseMAX ™ Surfactant, Trypsin Enhancer, manufactured by Promega). Obtain MS / MS spectra of the obtained trypsin-digested peptide solution using a quadrupole-time-of-flight mass spectrometer (manufactured by SCIEX), and identify proteins using the database registered in SWISS-PROT. went.

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

The proteins in the gel filtration fraction (fractions A1 to A2) include α-amylase / trypsin inhibitor CMa, α-amylase / trypsin inhibitor CMb, α-amylase / trypsin inhibitor CMd, trypsin inhibitor CMe, α-amylase inhibitor. (BDAI-1), non-specific lipid-transfer protein 1
And Avenin-like a1 were identified. The identified protein is barley ( Ho ).
It was identified as a protein from rdeum vulgare ) and, in part, from wheat ( Triticum aestivum ). α-amylase / trypsin inhibitor CMa, α-amylase / trypsin inhibitor CMb, α-amylase / trypsin inhibitor CMd, trypsin inhibitor CMe are known as protease inhibitor proteins, and α-amylase inhibitor (BDAI-1) is α. Known as an amylase inhibitor protein. Also, non-specific lipid
-transfer protein 1 is known as a lipid transfer protein.

Example 4: Beer-taste fermented al of peptides prepared by ultrafiltration and ammonium sulfate precipitation
Addition to Cole Beverage and Sensory Evaluation In this example, a method for preparing a peptide suitable for large-scale production and its effect on sensory evaluation were investigated.

A: Preparation of peptide fraction (A-1) Fractionation by ultrafiltration After degassing a commercially available product (all malt beer), an ultrafiltration membrane (molecular weight cut off; 60)
Peptide was concentrated and fractionated by 00, AIP-1013D, manufactured by Asahi Kasei Corporation). Specifically, all-malt beer was concentrated about 4 times to recover the concentrated solution, and freeze-dried. Next, the dried product is condensed with ultrapure water so that the concentration is 6 times that of the commercially available product, and then the molecular weight cut-off is 6000 to 8.
000 Dialysis Membrane Spectra / Por1 (Spectrum Laboratory Laboratorie)
Dialysis was performed by s company, the same applies hereinafter).

(A-2) Separation of peptide by ammonium sulfate precipitation 0 to 4 by performing 40% saturated ammonium sulfate precipitation on the solution obtained in (A-1) above.
A 0% saturated ammonium sulfate precipitate was obtained. The precipitate is dissolved in ultrapure water, and the dialysis membrane Spectra / Por1
The salt was sufficiently removed by dialysis. Then, it was freeze-dried and dissolved in ultrapure water to obtain a concentrated peptide. It was confirmed by the stained image of SDS-PAGE electrophoresis that the concentrated solution was mainly composed of a peptide of 10 to 20 kDa (data not shown).

B: Preparation of tasting sample Example 2 in sample number 2 (tasting product). A 10-20 kDa peptide fraction purified from a commercially available all-malt beer was added using the method described in A to prepare sample number 7 (additive 3). Further, in sample number 2 (trial brewed product), 10 to 20 kDa obtained in A above.
A peptide fraction was added to prepare sample number 8 (additive 4). Specifically, additive 3
And each peptide fraction was added so that the 10-20 kDa peptide ratio of 4 was 5.5%. The correspondence between the tasting sample and the amount and ratio of the peptide and the amount of α-glucan is shown in Table 11.

C: With respect to the sensory evaluation sample No. 2 and the sample numbers 7 and 8 (additives) obtained in B above.
Example 1. By four trained panelists. Sensory evaluation was performed according to the description of E. The sensory evaluation results of each sample were as shown in Table 11.

As shown in Table 11, compared to the beverage without the addition of 10 to 20 kDa peptide (Sample No. 2), the beverage with the addition of the 10 to 20 kDa peptide obtained by combining ultrafiltration and sulfur precipitation (Sample No. 8). Then, 10 to 2 obtained by gel filtration fraction and solid-phase extraction.
It was confirmed that "taste smoothness" and "taste persistence" were improved as in the beverage to which 0 kDa peptide was added (sample No. 7).

Claims (11)

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

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