JP2022061203A - Beer-taste beverage and method for producing the same, and method for giving beer-taste beverage malt flavor - Google Patents

Abstract

To provide a beer-taste beverage that gives a malt flavor with a malt ratio and a carbohydrate content being reduced.SOLUTION: A beer-taste beverage has a malt ratio of less than 50 mass%, a carbohydrate content of 2.0 g/100 mL or less, and a purine body content of 5.0 mg/100 mL or more and 10.0 mg/100 mL or less.SELECTED DRAWING: None

Description

The present invention relates to a beer-taste beverage and a method for producing the same, and a method for imparting malt aroma to the beer-taste beverage.

Due to the rise in health consciousness in recent years, the demand for beer-taste beverages with low sugar content (for example, sugar-off beer-taste beverages) is increasing. Therefore, a method for improving the flavor of a beer-taste beverage having a low sugar content is being studied. For example, Patent Document 1 describes a beer-taste beverage having a good flavor without impairing the refreshing aftertaste while suppressing sugar and imparting a taste, and has a purine content of 0.5 to 5 mg / A beer-taste beverage characterized by 100 mL, a sugar content of 0.5 g / 100 mL or less, and a pH of 3.0 to 4.0 is disclosed.

Japanese Patent No. 6605033

A beer-taste beverage having a low sugar content and a low malt usage ratio (malt ratio) has a light flavor, and there is room for improvement in the flavor. The present inventors have a beer taste in which both the malt ratio and the sugar content are reduced, and by adjusting the purine content within a specific range, the beer taste with a good malt aroma can be felt. Found that a beverage is available. The present invention is based on this finding, and an object of the present invention is to provide a beer-taste beverage in which the malt ratio and the sugar content are low but the malt aroma can be felt.

In the present invention, the malt ratio is less than 50% by mass, the sugar content is 2.0 g / 100 mL or less, and the purine content is 5.0 mg / 100 mL or more and 10.0 mg / 100 mL or less. Regarding taste beverages.

In the beer-taste beverage according to the present invention, since the purine content is within a specific range, the malt aroma can be felt even though the malt ratio and the sugar content are low. Further, by adopting the above-mentioned constitution, the beer-taste beverage according to the present invention has an advantageous effect that a more pleasant mouthfeel can be felt in addition to this flavor characteristic.

The beer-taste beverage may have a sugar content of 0.3 g / 100 mL or more and 1.0 g / 100 mL or less. The beer-taste beverage according to the present invention exhibits the above-mentioned effects even when the sugar content is reduced to the above range.

The present invention also adjusts the malt ratio to less than 50% by weight, the carbohydrate content to 2.0 g / 100 mL or less, and the purine content to 5.0 mg / 100 mL or more and 10.0 mg / 100 mL. It also relates to methods of making beer-taste beverages, including the following adjustments.

Since the production method according to the present invention includes adjusting the malt ratio, the sugar content and the purine content within specific ranges, the malt aroma is produced even though the malt ratio and the sugar content are low. It is possible to obtain a beer-taste beverage having a good perceived flavor. Further, by adopting the production method according to the present invention and the above-mentioned configuration, it is possible to obtain a beer-taste beverage having an advantageous effect that a more pleasant mouthfeel can be felt in addition to this flavor characteristic. can.

The present invention further adjusts the malt ratio to less than 50% by weight, the carbohydrate content to 2.0 g / 100 mL or less, and the purine content to 5.0 mg / 100 mL or more and 10.0 mg / 100 mL. It can also be regarded as a method of imparting malt aroma to beer-taste beverages, including the following adjustments.

According to the present invention, it is possible to provide a beer-taste beverage in which the malt ratio and the sugar content are low but the malt aroma can be felt.

Hereinafter, embodiments for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

[Beer-taste beverage]
The beer-taste beverage according to the present embodiment has a malt ratio of less than 50% by mass, a sugar content of 2.0 g / 100 mL or less, and a purine content of 5.0 mg / 100 mL or more and 10.0 mg /. It is 100 mL or less. In the beer-taste beverage according to the present embodiment, since the purine content is within a specific range, the malt aroma can be felt even though the malt ratio and the sugar content are low. Further, the beer-taste beverage according to the present invention has an advantageous effect that a more pleasant mouthfeel can be felt in addition to the flavor characteristics by adopting the above-mentioned constitution.

As used herein, the term "beer-taste beverage" means a beverage having a beer-like flavor. The beer-taste beverage according to the present embodiment may be a beer-taste alcoholic beverage having an alcohol content of 1 v / v% or more, or a non-alcoholic beer-taste beverage having an alcohol content of less than 1 v / v%. .. In the present specification, alcohol means ethanol unless otherwise specified.

The beer-taste alcoholic beverages are not limited to this, and examples thereof include sparkling liquors under the Liquor Tax Law (Law No. 8 of the Second Year of the Ordinance), other brewed liquors, and liqueurs. The beer-taste alcoholic beverage according to the present embodiment is not limited to the above-exemplified ones.

The alcohol content of the beer-taste alcoholic beverage is not particularly limited, and may be, for example, 1v / v% or more, 2v / v% or more, 3v / v% or more, 4v / v% or more, or 5v / v% or more. .. The alcohol content of the beer-taste alcoholic beverage is, for example, 20v / v% or less, 15v / v% or less, 10v / v% or less, 9v / v% or less, 8v / v% or less, 7v / v% or less, 6v. It may be / v% or less, 5v / v% or less, 4v / v% or less, or 3v / v% or less.

The non-alcoholic beer-taste beverage is a beer-taste beverage that does not substantially contain alcohol. The alcohol content of the non-alcoholic beer taste beverage may be less than 1v / v%, may be 0.5v / v% or less, may be 0.1v / v% or less, and may be 0.005v / v%. It may be less than (0.00v / v%).

The alcohol content of beer-taste beverages can be measured, for example, based on the vibration densitometer method described in the National Tax Agency's prescribed analysis method (command) "3 Sake 3-4 Alcohol content".

The purine content in the beer-taste beverage according to the present embodiment may be 5.0 mg / 100 mL or more and 10.0 mg / 100 mL or less. The purine content in the beer-taste beverage according to the present embodiment may be, for example, 5.5 mg / 100 mL or more and 9.5 mg / 100 mL or less, and may be 6.0 mg, because the effect of the present invention becomes more remarkable. It may be / 100 mL or more and 9.0 mg / 100 mL or less, 6.5 mg / 100 mL or more and 8.5 mg / 100 mL or less, and 7.0 mg / 100 mL or more and 8.0 mg / 100 mL or less.

As used herein, the purine content of a beer-taste beverage means the total content of the four purine bases of adenine, xanthine, guanine, and hypoxanthine. The purine content in a beer-taste beverage can be measured, for example, by high performance liquid chromatography (HPLC).

The purine content in the beer-taste beverage can be adjusted, for example, by adjusting the type and amount of the raw material used. Specifically, for example, a raw material derived from a microorganism (yeast extract, etc.), a raw material derived from a plant (soy peptide, pea protein, etc.) or a product obtained by subjecting these to a treatment such as hydrolysis is blended, and the blending amount thereof is adjusted. Thereby, the purine content can be adjusted. The pea protein used in the present invention is a vegetable protein extracted from pea and purified and separated, and is commercially available.

The beer-taste beverage according to the present embodiment may contain a wheat raw material as a raw material, or may not contain a wheat raw material as a raw material. In the present specification, the wheat raw material means wheat or a processed wheat product. Examples of wheat include barley, wheat, rye, oat, oat, adlay, and enwheat. Examples of the processed wheat product include wheat extract, malt, and malt extract. Wheat extract is obtained by extracting wheat extract containing sugar and nitrogen from wheat. Malt is obtained by germinating wheat. As malt, colored malt (for example, caramel malt, crystal malt, black malt, chocolate malt) produced by roasting or roasting at a relatively high temperature (for example, about 120 ° C.) and burning the malt is performed. , Coffee malt, etc.) may be used. The malt extract is obtained by extracting an extract containing sugar and nitrogen from malt.

The beer-taste beverage according to the present embodiment may contain hops as a raw material or may not contain hops as a raw material. The hops include, for example, dried hops, hop pellets, hop extracts, and also include processed hops such as low hops, hexahops, tetrahops, and isometric hop extracts.

The beer-taste beverage according to the present embodiment has a malt ratio (ratio of malt in raw materials other than water and hops) of less than 50% by mass. The malt ratio is 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, or 45% by mass or more. It may be there. The malt ratio is 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, less than 25% by mass, 20% by mass or less, 15% by mass or less, or 10% by mass. It may be as follows.

The beer-taste beverage according to the present embodiment may contain sugar as a raw material. Examples of sugars include powdered sugars such as liquid sugar and granulated sugar. When saccharides are used, the ratio of saccharides used (ratio to raw materials other than water and hops) is, for example, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more. It may be 35% by mass or more, or 40% by mass or more. The ratio of saccharides used (percentage of raw materials other than water and hops) is, for example, less than 100% by mass, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less. , 70% by mass or less, 65% by mass or less, or 60% by mass or less.

The beer-taste beverage according to the present embodiment may contain water-soluble dietary fiber as a raw material. Water-soluble dietary fiber is dietary fiber that is soluble in water. Dietary fiber is an indigestible component in food that is not digested by human digestive enzymes. The water-soluble dietary fiber may be, for example, indigestible dextrin, indigestible glucan, other indigestible polysaccharides and the like. The water-soluble dietary fiber may be used alone or in combination of two or more. When water-soluble dietary fiber is used, the ratio of water-soluble dietary fiber used (percentage of raw materials other than water and hops) is, for example, 1% by mass or more, 2% by mass or more, 3% by mass or more, and 4% by mass or more. , Or 5% by mass or more. The ratio of water-soluble dietary fiber used (percentage of raw materials other than water and hops) is, for example, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, or 6% by mass or less. It may be there.

The beer-taste beverage according to the present embodiment includes bitterness agents, coloring agents, sweeteners, high-sweetness sweeteners, antioxidants, acidulants, flavorings, which are usually blended in beverages, as long as the effects of the present invention are not impaired. It may contain salts and the like. Examples of the bitterness agent include iso-alpha acid, caffeine, gentiana extract, peptides, theobromine, naringin, wormwood extract, wormwood extract, kina extract and the like, in addition to the above-mentioned hops. Examples of the colorant include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of the sweetener include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of the high-sweetness sweetener include neotame, acesurfam K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monerin, aspartame, and alitame. Examples of the antioxidant include vitamin C, vitamin E, and polyphenol. Examples of the acidulant include phosphoric acid, lactic acid, DL-apple acid, citric acid, adipic acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, and tartaric acid. Sodium, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, L-sodium tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-sodium malate. Can be done. Examples of the salts include salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfate, calcium chloride, magnesium chloride, potassium nitrate and ammonium sulfate.

The sugar content of the beer-taste beverage according to this embodiment may be 2.0 g / 100 mL or less. The sugar content of the beer-taste beverage according to the present embodiment may be, for example, 1.8 g / 100 mL or less, 1.6 g / 100 mL or less, or 1.4 g / 100 mL or less. It may be 1.2 g / 100 mL or less, 1.0 g / 100 mL or less, 0.9 g / 100 mL or less, 0.8 g / 100 mL or less, 0.7 g / 100 mL or less. It may be 0.6 g / 100 mL or less, and may be “zero sugar” in the nutrition labeling standard, that is, 0.5 g / 100 mL or less. The sugar content of the beer-taste beverage according to the present embodiment may be, for example, 0 g / 100 mL or more, 0.1 g / 100 mL or more, 0.2 g / 100 mL or more, and 0. It may be 3 g / 100 mL or more, and may be 0.4 g / 100 mL or more. The sugar content can be adjusted depending on the type of raw material, the amount used, and the like.

In the present specification, sugar means sugar based on the nutrition labeling standard for foods (Ministry of Health, Labor and Welfare Notification No. 176, 2003). Specifically, carbohydrate refers to food obtained by removing proteins, lipids, dietary fiber, ash, water and alcohol. The sugar content in a beer-taste beverage is calculated by subtracting the amounts of protein, lipid, dietary fiber, ash, water and alcohol from the weight of the beer-taste beverage. The amounts of protein, fat, ash and water are measured by the methods listed in the nutrition labeling standards. The amount of alcohol can be measured together with the amount of water. Specifically, the amount of protein is measured by the quantification method of total nitrogen (protein) by the improved Dumas method, and the amount of lipid is measured by the ether extraction method, the chloroform / methanol mixed solution extraction method, the gelbell method, the acid decomposition method or the Reesegotleave method. The amount of dietary fiber was measured by the high-speed liquid chromatograph method or the Proski method, and the amount of ash was measured by the magnesium acetate-added ashing method, the direct ashing method or the sulfuric acid-added ashing method, and water and alcohol. The amount of the fraction can be measured by the curl Fisher method, the drying aid method, the vacuum heating drying method, the normal pressure heating drying method or the plastic film method.

The bitterness value (BU) of the beer-taste beverage according to the present embodiment may be, for example, 0.0 or more and 50.0 or less. The BU of the beer-taste beverage according to the present embodiment may be, for example, 40.0 or less, 30.0 or less, 20.0 or less, or 15.0 or less, and 1.0 or more, 2.0 or more, 3 It may be 0.0 or more, 4.0 or more, 5.0 or more, or 10.0 or more. The bitterness value of the beer-taste beverage according to this embodiment is described in "8. It can be measured by the method described in "15 Bitter Taste Value". The bitterness value can be appropriately set within the above range by, for example, adjusting the type and amount of the raw material used.

The beer-taste beverage according to the present embodiment may be non-sparkling or effervescent. Here, the non-effervescent means that the gas pressure at 20 ° C. is less than 0.049 MPa (0.5 kg / cm ² ), and the effervescent means that the gas pressure at 20 ° C. is 0.049 MPa (0. It means that it is 5 kg / cm ² ) or more. In the case of foamability, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg / cm ² ).

The beer-taste beverage according to the present embodiment can be provided in a container. The container may be a container that can be sealed, and a so-called can container / barrel container made of metal (aluminum, steel, etc.) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and anything currently in circulation can be applied. It is preferable to use a metal container because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of time.

[Manufacturing method of beer-taste beverage]
In the beer-taste beverage according to the present embodiment, for example, the malt ratio of the beer-taste beverage is adjusted to less than 50% by mass, the sugar content in the beer-taste beverage is adjusted to 2.0 g / 100 mL or less, and It can be produced by a production method including adjusting the purine content in a beer-taste beverage to 5.0 mg / 100 mL or more and 10.0 mg / 100 mL or less. The production method may be, for example, one in which raw materials are mixed to produce a beer-taste beverage (method by preparation), or one in which a beer-taste beverage is produced through fermentation with yeast or the like (fermentation). Law).

The production method (method by preparation) according to one embodiment is obtained by, for example, water, a purine body source, and, if necessary, alcohol (for example, raw material alcohol, distilled alcohol such as spirits and vodka, and brewing). Fermented liquid) and / or various additives (for example, bitterness agents, coloring agents, sweeteners, high-sweetness sweeteners, antioxidants, acidulants, flavorings, salts, water-soluble dietary fiber, etc.) and other worts, etc. Includes a blending step of blending the raw materials of the above into a raw material tank. The blending step can be carried out according to a conventional method, except that the malt ratio, the sugar content and the purine content are adjusted within the above ranges. The purine source may be, for example, a purine (at least one purine base selected from the group consisting of adenine, xanthine, guanine, and hypoxanthine) itself, and a raw material derived from a microorganism (yeast extract or the like). ), Plant-derived raw materials (soybean peptide, pea protein, etc.) or those obtained by subjecting them to treatment such as hydrolysis.

The production method according to the present embodiment includes a filtration step of filtering a mixed solution obtained by mixing each component in a compounding step, a first sterilization step of sterilizing the filtered solution filtered in the filtering step, and a first sterilization. It further includes a filling step of filling a container such as a bottle, a can, or a PET bottle with the sterilized filtrate sterilized in the step, and a second sterilization step of sterilizing the filtrate filled in the container in the filling step. You may be.

In the blending step, the components may be mixed while stirring with a stirrer or the like so that the components are well mixed. Further, the filtration step can be performed by, for example, a general filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of treatment speed and the like, and is applicable without limitation as long as the same treatment can be performed. The filling step may be carried out in a clean room where the degree of cleanliness is maintained to the extent normally performed in the production of beverages. The second sterilization step can be performed by heating the filtrate together with the container at a predetermined temperature and a predetermined time. The first or second sterilization step may be a non-heated sterilization step. Examples of the non-heated sterilization step include ultraviolet (UV) sterilization. It is also possible to perform non-sterilization filling without performing a sterilization step.

The production method (fermentation method) in another embodiment includes, for example, a charging step and a fermentation step.

The charging step is a step of preparing a pre-fermentation liquid used for fermentation. The charging step may be, for example, a step of obtaining a pre-fermentation liquid using a raw material and charging water (water used in the charging step). The charging step may also include, for example, a boiling step of boiling the sugar-containing liquid, a removing step of removing solid content in the raw material liquid, and a cooling step of cooling the raw material liquid in this order.

In the boiling step, the sugar-containing liquid is boiled to obtain a post-boiling liquid (sugar-containing liquid after boiling). The sugar-containing liquid contains a component capable of alcoholic fermentation by yeast. Examples of the sugar-containing liquid include wort and syrup. Wort is a liquid obtained through saccharification of the above-mentioned wheat raw material and the like, and is unfermented. The wort undergoes, for example, a step of mixing a raw material such as the above-mentioned wheat raw material with water, a step of saccharifying a liquid containing the raw material and water by a conventional method to obtain a saccharified liquid, and a step of filtering the saccharified liquid. Obtainable.

In the boiling step, hops may be added to the raw material liquid. As the hops to be added, for example, dried hops, hop pellets, and hop extracts can be used. The hops may be processed hops such as low hops, hexahops, tetrahops, and isometric hop extracts.

In the removal step, the solid content in the liquid after boiling is removed to obtain a purified liquid. The removal step can be performed, for example, by precipitating the insoluble solid content contained in the liquid after boiling. Examples of the solid content include a thermal coagulated product produced in the boiling step, and hop dregs when hops are added in the boiling step. The removal step may be carried out in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid.

The fermentation step is a step of fermenting the pre-fermentation liquid with yeast. The fermentation step gives a post-fermentation liquor obtained by fermenting the pre-fermentation liquor with yeast. In the fermentation process, yeast is used for alcoholic fermentation. More specifically, the pre-fermentation liquid is inoculated with yeast and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

The production method according to the present embodiment may include, as a post-fermentation step after the fermentation step, a step of aging and cooling the post-fermentation liquid and a step of filtering the post-fermentation liquid. By carrying out the filtration step, insoluble solids, yeast and the like can be removed from the post-fermentation liquid.

In the production method according to the present embodiment, as another post-fermentation step, the post-fermentation liquid (or the post-fermentation liquid after the filtration step) is heated (sterilized), and various additives (for example, bitterness agent, coloring agent, sweetness) are used. Additives, high-intensity sweeteners, antioxidants, acidulants, flavors, salts, water-soluble dietary fibers) and the like may be added.

The production method (fermentation method) according to the present embodiment can be carried out according to a conventional method except that the malt ratio, the sugar content and the purine content are adjusted within the above ranges. The malt ratio can be adjusted by adjusting the ratio of malt to raw materials other than water and hops. The sugar content can be adjusted, for example, depending on the type of raw material, the amount used, and the like. The purine content can be adjusted, for example, depending on the type of raw material, the amount used, and the like.

[How to add malt aroma to beer-taste beverages]
In the above-mentioned invention, the malt ratio is adjusted to less than 50% by mass, the sugar content is adjusted to 2.0 g / 100 mL or less, and the purine content is adjusted to 5.0 mg / 100 mL or more and 10.0 mg /. It can also be regarded as a method of imparting malt aroma to beer-taste beverages, including adjusting the volume to 100 mL or less. As a specific aspect of the method, the above-mentioned aspect can be applied without limitation.

Hereinafter, the present invention will be described in more detail based on Examples. However, the present invention is not limited to the following examples.

[Test Example 1: Manufacture and evaluation of beer-taste beverage]
(Manufacturing of beer-taste beverages)
A pre-fermentation solution was obtained by a conventional method using malt (malt ratio less than 50% by mass), sugars (ratio of 40% by mass or more in raw materials other than water and hops), hops and water-soluble dietary fiber. Saccharomyces cerevisiae was added to the pre-fermentation liquid and fermented to obtain a post-fermentation liquid. After adding alcohol to the post-fermentation liquid, this is filtered, and the beer-taste beverage of Test Example 1-1 (alcohol content 4.34 v / v%, purine content 3.4 mg / 100 mL, sugar content 0. 39 g / 100 mL) was obtained. Next, a yeast extract (GISTEX®, manufactured by DSM Co., Ltd.) was added to the beer-taste beverage of Test Example 1-1 so as to have the purine content shown in Table 1, and Test Example 1-2. ~ 1-9 beer-taste beverages were obtained.

The sugar content in the beer-taste beverage was measured by the following method. First, the amounts of water, alcohol, protein, and ash of the measurement sample were measured. The total weight of water and alcohol was measured by the atmospheric pressure heating and drying method. The amount of protein was measured by a method for quantifying total nitrogen (protein) by the improved Dumas method. The amount of ash was measured by the direct ashing method. The amount of lipid in the measurement sample is regarded as 0 g / 100 mL, and the value obtained by subtracting the amount of water, alcohol, protein, ash and dietary fiber from the weight of the measurement sample is the sugar content (g / 100 mL) of the measurement sample. Calculated as.

The purine content in a beer-taste beverage is determined by measuring the content of each of the four purine bases of adenine, xanthine, guanine, and hypoxanthine by high performance liquid chromatography (HPLC) and calculating the total value. rice field.

For the obtained beer-taste beverage, sensory evaluation was performed on the evaluation items of "malt aroma" and "comfortable mouth feel". The sensory evaluation was performed by four selected panelists with discriminating ability. Each evaluation item was evaluated on a scale of 1 to 5, and the average value was used as the evaluation score.

"Malt incense" indicates that the higher the score, the stronger the malt incense. "Comfortable mouth feel" indicates that the higher the score, the stronger the pleasant mouth feel (texture, not taste). In addition, the scores of "malt aroma" and "comfortable mouthfeel" of the beer-taste beverage of Test Example 1-1 were fixed as 1 point, and other beer-taste beverages were evaluated based on this. The results are shown in Table 1.

As shown in Table 1, even a beer-taste beverage having a low malt ratio and sugar content has a purine content in the range of 5.0 mg / 100 mL or more and 10.0 mg / 100 mL or less. You can fully feel the "scent" and "comfortable mouth feel".

[Test Example 2: Manufacture and evaluation of beer-taste beverage]
(Manufacturing of beer-taste beverages)
A pre-fermentation solution was obtained by a conventional method using malt (malt ratio less than 50% by mass), sugars (ratio of 40% by mass or more in raw materials other than water and hops), hops and water-soluble dietary fiber. Saccharomyces cerevisiae was added to the pre-fermentation liquid and fermented to obtain a post-fermentation liquid. After adding alcohol to the post-fermentation liquid, this is filtered, and the beer-taste beverage of Test Example 2-1 (alcohol content 4.34 v / v%, purine content 3.4 mg / 100 mL, sugar content 0. 39 g / 100 mL) was obtained. Next, to the beer-taste beverage of Test Example 2-1 was added a pea protein (manufactured by Organorodia Foods) treated with a proteolytic enzyme (protease) so as to have the purine content shown in Table 2. , Test Examples 2-2 to 2-4 beer-taste beverages were obtained.

(sensory evaluation)
Sensory evaluation was performed in the same procedure as in Test Example 1. The scores of "malt aroma" and "comfortable mouthfeel" of the beer-taste beverage of Test Example 2-1 were fixed as 1 point, and other beer-taste beverages were evaluated based on this. The results are shown in Table 2.

As shown in Table 2, even a beer-taste beverage having a low malt ratio and sugar content has a purine content in the range of 5.0 mg / 100 mL or more and 10.0 mg / 100 mL or less. You can fully feel the "scent" and "comfortable mouth feel".

Further, from the results of Test Example 1 and Test Example 2, the purine content in the beer-taste beverage was 5.0 mg / 100 mL or more and 10.0 mg / 100 mL regardless of the type of purine source (yeast extract, pea protein). It is understood that by adjusting within the following range, "malt aroma" and "comfortable mouth feel" can be fully felt.

Claims (4)

A beer-taste beverage having a malt ratio of less than 50% by mass, a sugar content of 2.0 g / 100 mL or less, and a purine content of 5.0 mg / 100 mL or more and 10.0 mg / 100 mL or less. The beer-taste beverage according to claim 1, wherein the sugar content is 0.3 g / 100 mL or more and 1.0 g / 100 mL or less. Adjust the malt ratio to less than 50% by mass, adjust the carbohydrate content to 2.0 g / 100 mL or less, and adjust the purine content to 5.0 mg / 100 mL or more and 10.0 mg / 100 mL or less. How to make beer-taste beverages, including. Adjust the malt ratio to less than 50% by mass, adjust the carbohydrate content to 2.0 g / 100 mL or less, and adjust the purine content to 5.0 mg / 100 mL or more and 10.0 mg / 100 mL or less. A method of imparting malt aroma to beer-taste beverages, including.