JP6930879B2 - Method for reducing 2-mercapto-3-methyl-1-butanol in fermented beer-like effervescent beverages - Google Patents

Description

The present invention relates to a method for suppressing the generation of an onion-like odor, which is a kind of off-flavour, in a beer-like sparkling beverage.

In fermented beer-like sparkling beverages such as beer and low-malt beer, off-flavors such as kogation odor, sunlight odor, and onion-like odor may be observed, and in order to improve the quality of fermented beer-like sparkling beverages. , Control of these off-flavors is important. If the causative substance and its generation mechanism can be elucidated, it can be expected that off-flavour can be controlled efficiently. However, the causative substances of off-flavour are various, and it is difficult to elucidate the mechanism of their formation. For example, it is known that the causative agent of onion-like odor in beer is 2-mercapto-3-methyl-1-butanol (2M3MB) (for example, 2M3MB). (Refer to Non-Patent Document 1), it has not yet been clarified by what mechanism of action 2M3MB is produced.

On the other hand, amino acids are an important source of nitrogen in fermentation. For example, amino acids are nutrients that are indispensable for the growth of yeast, and if they are deficient, abnormalities occur in the metabolic function of yeast, and an unseasonable fermentation odor, which is a kind of off-flavour, is likely to occur. In addition, most of the higher alcohols and esters, which are the main aroma components of beer, are produced by amino acid metabolism in the fermentation process. Therefore, in order to prevent irregular fermentation and adjust the flavor, there is a method of adding amino acids to wort before yeast addition and fermentation broth before completion of fermentation (see Patent Documents 1 and 2).

Japanese Unexamined Patent Publication No. 2015-116125 Japanese Unexamined Patent Publication No. 2015-116126

Olsen et al., Carlsberg Research Communication, 1988, vol.53, p.1-9. Iijima et al., Journal of Applied Microbiology, 2010, vol.109, p.1906-1913.

An object of the present invention is to provide a method for reducing the content of 2M3MB, which is a main causative substance of an onion-like odor, in a fermented beer-like effervescent beverage.

As a result of diligent research to solve the above problems, the present inventor has produced 2M3MB during fermentation by adding a specific amino acid to the fermentation raw material solution before inoculating yeast or the fermentation solution during the fermentation step. The present invention has been completed by finding that the content of 2M3MB of a fermented beer-like effervescent beverage produced that is suppressed can be reduced.

The methods for reducing the content of 2M3MB in the fermented beer-like sparkling beverage according to the present invention are as follows [1] to [6].
[1] A method for reducing the content of 2M3MB in a fermented beer-like sparkling beverage produced through a fermentation step.
Fermented beer-like foaming characterized by adding one or more amino acids selected from the group consisting of valine, histidine, and alanine to the fermentation raw material solution before inoculating yeast or the fermentation solution during the fermentation step. A method for reducing 2M3MB of sex beverages.
[2] A method for reducing the content of 2M3MB in a fermented beer-like sparkling beverage produced through a fermentation step.
To add one or more amino acids selected from the group consisting of aspartic acid, aspartic acid, glutamine, glutamic acid, valine, histidine, and alanine to the fermentation raw material solution before inoculating yeast or the fermentation solution during the fermentation step. A method for reducing 2M3MB of a fermented beer-like effervescent beverage, which comprises.
[3] A method for reducing the content of 2M3MB in a fermented beer-like sparkling beverage produced through a fermentation step.
It is characterized by adding one or more amino acids selected from the group consisting of phenylalanine, cysteine, methionine, serine, leucine, and tyrosine to the fermentation raw material solution before inoculating yeast or the fermentation solution during the fermentation step. A method for reducing 2M3MB of fermented beer-like effervescent beverages.
[4] Reduction of 2M3MB of the fermented beer-like effervescent beverage according to any one of [1] to [3], wherein the total amount of the amino acids added is 0.2 g or more per 1 L of the fermented raw material liquid or the fermented liquid. Method.
[5] The fermented beer-like effervescent beverage according to any one of [1] to [3], wherein the total amount of the amino acids added is 0.2 to 1.0 g per 1 L of the fermented raw material liquid or the fermented liquid. 2M3MB reduction method.
[6] The method for reducing 2M3MB of a fermented beer-like sparkling beverage according to any one of the above [1] to [3], which reduces the content of 2M3MB of the fermented beer-like sparkling beverage to 0.5 ppb or less.

According to the method for reducing 2M3MB of a fermented beer-like effervescent beverage according to the present invention, the production of 2M3MB in the fermentation step can be suppressed, and a fermented beer-like effervescent beverage having an suppressed onion-like odor can be produced.

In Example 2, it is a figure which showed the measurement result of the 2M3MB concentration of the fermented liquid obtained from the test wort (malt use ratio 25% by mass) to which aspartic acid, valine, or glutamic acid was added.

In the present invention and the specification of the present application, the "fermented beer-like effervescent beverage" is a beverage produced through a fermentation step, and is equivalent to or equivalent to beer regardless of the alcohol content or the use of malt. It means an effervescent beverage having a similar flavor, taste and texture, and having a high feeling of thirst and drinkability. That is, the fermented beer-like effervescent beverage may be an alcoholic beverage, or may be a so-called non-alcoholic beverage or a low-alcoholic beverage having an alcohol content of less than 1% by volume. Further, it may be a beverage made from malt or a beverage not made from malt. Specific examples of the fermented beer-like effervescent beverage include beer, effervescent liquor made from malt, effervescent alcoholic beverage not using malt, low alcohol effervescent beverage, non-alcoholic beer and the like. In addition, liqueurs obtained by mixing a beverage produced from malt as a raw material through a fermentation step with an alcohol-containing distillate may be used. The alcohol-containing distillation solution is a solution containing alcohol obtained by a distillation operation, and may be, for example, alcohol for raw materials. Distillation of spirits, whiskey, brandy, wokka, lamb, tequila, gin, shochu, etc. Alcohol and the like can be used.

As shown in the reference example below, 2M3MB is a causative substance of the onion-like odor of fermented beer-like effervescent beverages such as beer, and the onion-like odor becomes stronger depending on the content of 2M3MB. 2M3MB is mainly produced during fermentation. Therefore, by suppressing the amount of 2M3MB produced during fermentation, it is possible to produce a fermented beer-like sparkling beverage having a low content of 2M3MB and a suppressed onion-like odor.

The method for reducing 2M3MB of a fermented beer-like effervescent beverage according to the present invention (hereinafter, may be referred to as “reduction method according to the present invention”) is a method for reducing 2M3MB of a fermented beer-like effervescent beverage produced through a fermentation step. A method for reducing the content, in which one or more amino acids selected from the group consisting of specific types of amino acids are added to the fermentation raw material solution before inoculating yeast or the fermentation solution during the fermentation step. It is characterized by. The production of 2M3MB during fermentation is strongly influenced by amino acids. The production of 2M3MB can be suppressed by the presence of a sufficient amount of a specific amino acid during fermentation.

Amino acids that have the effect of suppressing the production of 2M3MB during fermentation are valine, histidine, alanine, aspartic acid, aspartic acid, glutamine, glutamic acid, phenylalanine, cysteine, methionine, serine, leucine, or tyrosine. Hereinafter, these amino acids having an inhibitory effect on the production of 2M3MB may be collectively referred to as "amino acid for reducing 2M3MB". In the reduction method according to the present invention, only one type of amino acid for reducing 2M3MB may be added to the fermentation raw material solution before inoculating yeast or the fermentation solution during the fermentation step, or two or more types may be added in combination. May be good.

As the amino acid for reducing 2M3MB added to the fermentation raw material solution or the like in the reduction method according to the present invention, a higher effect of suppressing the production of 2M3MB can be obtained. One or more selected from the group consisting of aspartic acid, valine, glutamic acid, and histidine is more preferable, and one or more selected from the group consisting of valine and histidine are further preferable. preferable. In addition, since the effect on other reactions during fermentation is relatively small, the 2M3MB reduction amino acid added to the fermentation raw material solution or the like in the reduction method according to the present invention is selected from the group consisting of valine, histidine, and alanine. It is also preferable that there is at least one type of fermentation.

The amino acid for reducing 2M3MB added to the fermentation raw material solution or the like in the reduction method according to the present invention may be one or more selected from the group consisting of phenylalanine, cysteine, methionine, serine, leucine, and tyrosine. Although these amino acids have a weaker effect of suppressing the production of 2M3MB than valine and the like, by adding a larger amount to the fermentation raw material solution and the like, the production of 2M3MB can be sufficiently suppressed to the extent that an onion-like odor is not felt. Can be done.

The amount of 2M3MB-reducing amino acid added to the fermentation raw material solution or the like is not particularly limited. The larger the amount of 2M3MB-reducing amino acid added to the fermentation raw material solution or the like, the more the 2M3MB content of the fermented beer-like effervescent beverage obtained after fermentation is reduced. Even when the amount of 2M3MB-reducing amino acid added to the fermentation raw material liquid or the like is small, a fermented beer-like effervescent beverage having a 2M3MB content lower than that when the 2M3MB-reducing amino acid amount is not added can be obtained.

The amount of the amino acid for reducing 2M3MB added to the fermentation raw material solution or the like is preferably an amount such that the 2M3MB content of the finally obtained fermented beer-like effervescent beverage is 0.5 ppb or less, preferably 0.4 ppb or less. It is more preferable that the amount is 0.1 ppb or less, and even more preferably 0 ppb (less than the detection limit value). The 2M3MB concentration of the fermented beer-like sparkling beverage can be measured according to the method of Iijima et al. (Non-Patent Document 2).

The amount of 2M3MB-reducing amino acid required to reduce the 2M3MB content of the finally obtained fermented beer-like effervescent beverage to a predetermined concentration or less depends on the type of 2M3MB-reducing amino acid to be added, the type of yeast to be used, and the like. It can be appropriately adjusted in consideration of the fermentation conditions, the component composition of the fermentation raw material solution, and the like. For example, by setting the total amount of amino acids for reducing 2M3MB to the fermentation raw material liquid or the like to 1.0 g or more per 1L of the fermentation raw material liquid or the fermentation liquid, a sufficient 2M3MB reduction effect can be obtained and the onion-like odor can be suppressed. The fermented beer-like effervescent beverage is obtained. In particular, when one or more selected from the group consisting of asparagine, aspartic acid, glutamine, glutamic acid, valine, histidine, and alanine, which have a strong inhibitory effect on the production of 2M3MB, is used, the total amount of these amino acids added is fermentation. A sufficient 2M3MB reduction effect can be obtained even when the amount is 0.2 to 1.0 g per 1 L of the raw material solution or the fermented solution.

By carrying out the reduction method according to the present invention in the process of producing a fermented beer-like effervescent beverage, a fermented beer-like effervescent beverage having a low 2M3MB content and suppressed onion-like odor can be produced. The method for producing a fermented beer-like sparkling beverage to which the reduction method according to the present invention is applied is not particularly limited. Hereinafter, a method in which the reduction method according to the present invention is applied to a general method for producing a fermented beer-like sparkling beverage will be described. A general fermented beer-like effervescent beverage can be produced by a process of preparation (preparation of fermented raw material liquid), fermentation, storage of sake, and filtration.

First, as a preparation step (fermentation raw material liquid preparation step), a fermentation raw material liquid is prepared from one or more selected from the group consisting of grain raw materials and sugar raw materials. Specifically, first, a mixture containing at least one of a grain raw material and a sugar raw material and raw material water is prepared and heated to saccharify starch such as a grain raw material. As the raw material of the sugar solution, only the grain raw material may be used, only the sugar raw material may be used, or both may be mixed and used.

Examples of the grain raw material include barley and wheat, wheat such as malt thereof, beans such as rice, corn and soybean, and potatoes. The grain raw material can be used as a grain syrup, a grain extract, or the like, but is preferably used as a crushed grain product obtained by crushing. The crushing treatment of grains can be carried out by a conventional method. The crushed grain may be a crushed malt, cornstarch, corn grits, or the like, which has been subjected to a treatment usually performed before and after the crushing treatment. In the present invention, the crushed grain product used is preferably a crushed malt product. By using the crushed malt product, it is possible to produce a fermented beer-like effervescent beverage having a clearer beer-like character. The crushed malt product may be any crushed barley, for example, Nijo barley, which is germinated by a conventional method, dried, and then crushed to a predetermined particle size. Further, the grain raw material used in the present invention may be one kind of grain raw material or a mixture of a plurality of kinds of grain raw materials. For example, crushed malt may be used as the main raw material, and crushed rice or corn may be used as the auxiliary raw material. Examples of the sugar raw material include sugars such as liquid sugar.

Regardless of the type and composition of the fermentation raw material, the 2M3MB content of the obtained fermented beer-like sparkling beverage can be reduced by adding the amino acid for reducing 2M3MB at the time of fermentation. Therefore, the reduction method according to the present invention may be applied to a method for producing a fermented beer-like effervescent beverage in which the malt usage ratio (the ratio of the amount of malt used to the total fermentation raw material) is 100% by mass, and malt is used. It may be applied to a method for producing a fermented beer-like effervescent beverage having a ratio of more than 0% by mass and less than 100% by mass, or may be applied to a method for producing a fermented beer-like effervescent beverage that does not use malt as a fermentation raw material.

Other auxiliary raw materials may be added to the mixture containing the fermentation raw material and the raw material water. Examples of the auxiliary raw material include hops, dietary fiber, yeast extract, fruit juice, bitterness, coloring agents, fragrances, and fragrances. Further, if necessary, a saccharifying enzyme such as α-amylase, glucoamylase and pullulanase, and an enzyme agent such as protease can be added.

The saccharification treatment is carried out using an enzyme derived from a grain raw material or the like or an enzyme added separately. The temperature and time during the saccharification process are determined by the type of grain raw material used, the ratio of the grain raw material to the total fermentation raw material, the type and amount of the added enzyme, the quality of the target fermented beer-like effervescent beverage, etc. It will be adjusted as appropriate in consideration. For example, the saccharification treatment can be carried out by a conventional method, such as holding a mixture containing a grain raw material or the like at 35 to 70 ° C. for 20 to 90 minutes.

By boiling the sugar solution obtained after the saccharification treatment, a broth (boiled product of the sugar solution) can be prepared. It is preferable that the sugar solution is filtered before the boiling treatment and the obtained filtrate is boiled. Further, instead of the filtrate of this sugar solution, a malt extract to which warm water is added may be used and this may be boiled. The boiling method and its conditions can be appropriately determined.

A fermented beer-like effervescent beverage having a desired flavor can be produced by appropriately adding flavors and the like before or during the boiling treatment. In particular, hops are preferably added before or during the boiling treatment. By boiling in the presence of hops, the flavor and aroma components of hops can be efficiently boiled. The amount of hops added, the mode of addition (for example, addition in several portions) and the boiling conditions can be appropriately determined.

After the preparation step and before the fermentation step, it is preferable to remove the meals such as proteins generated by the precipitation from the prepared broth. The lees may be removed by any solid-liquid separation treatment, but in general, the precipitate is removed using a tank called a whirlpool. The temperature of the broth at this time may be 15 ° C. or higher, and is generally about 50 to 80 ° C. After removing the lees, the broth (filtrate) is cooled to an appropriate fermentation temperature with a plate cooler or the like. The broth after removing the lees becomes the fermentation raw material liquid.

Next, as a fermentation step, yeast is inoculated into the cooled fermentation raw material liquid to perform fermentation. The cooled fermentation raw material liquid may be subjected to the fermentation step as it is, or may be subjected to the fermentation step after adjusting to a desired extract concentration. The yeast used for fermentation is not particularly limited, and usually, yeast used for producing alcoholic beverages can be appropriately selected and used. It may be a top-fermenting yeast or a bottom-fermenting yeast, but it is preferably a bottom-fermenting yeast because it can be easily applied to a large-scale brewing facility. The fermentation temperature is not particularly limited, and for example, it can be carried out at 0 to 15 ° C., preferably 4 to 12 ° C.

If the amino acid for reducing 2M3MB is present at the time of fermentation, the effect of reducing 2M3MB can be obtained. Therefore, in the reduction method according to the present invention, the amino acid for reducing 2M3MB may be added to the fermentation raw material solution before inoculating yeast, or may be added to the fermentation solution during the fermentation step. When added to the fermentation broth, it can be added at any time until the end of fermentation. In the reduction method according to the present invention, it is preferable to add the amino acid for reducing 2M3MB by a relatively early stage of the fermentation step, because a more sufficient effect of reducing 2M3MB can be obtained. It is more preferable to add to.

After the fermentation step, as a liquor storage step, the obtained fermented liquor is aged in a liquor storage tank and stored and stabilized under a low temperature condition of about 0 ° C. Then, as a filtration step, by filtering the fermented liquid after aging, yeast and insoluble proteins in the temperature range can be removed to obtain a desired fermented beer-like effervescent beverage. The filtration treatment may be a method capable of removing yeast by filtration, and examples thereof include diatomaceous earth filtration and filter filtration with a filter having an average pore size of about 0.4 to 0.5 μm.

Next, the present invention will be described in more detail with reference to Examples and Reference Examples, but the present invention is not limited to the following Examples and the like.

<Measurement of 2M3MB concentration of fermented beer-like sparkling beverage>
In the following examples and the like, the 2M3MB concentration of the fermented beer-like effervescent beverage was measured according to the method of Iijima et al. (Non-Patent Document 2).

Specifically, first, 20 mM tert-butyl-4- dissolved in 25 mL of 2 mM p-hydroxymercury benzoic acid (p-HMB) and 500 μL of tris buffer (0.1 M tris) in 500 mL of wheat juice. Methoxyphenol (BHA) and 100 μL of 500 mg / mL 4-methoxy-2-methyl-2-mercapto-butane (4M2M2MB) solution are added, sealed, stirred vigorously with a stir bar at room temperature and wheat. The sulfur-containing compound in the juice was bound to p-HMB. 4M2M2MB was added as an internal standard. The bound reactant was adsorbed on Dowex-1 (strong anion exchange resin) and then washed with 100 mL of 0.1 M acetate buffer (pH 6) containing 0.2 mM BHA.

The sulfur-containing compound was then eluted from the resin with 100 mL of 0.1 M sodium acetate buffer (pH 6) containing 10 mg / mL L-cysteine hydrochloride. The obtained eluate was subjected to solvent extraction twice with 0.5 mL of ethyl acetate and 5 mL of dichloromethane solution, and the obtained organic solvent layer was dehydrated with anhydrous sodium sulfate. The dehydrated organic solvent layer was concentrated to 100 μL at room temperature under a nitrogen stream, and then the sulfur-containing compound contained in the organic solvent layer was quantified by GC / MS.

(GC / MS conditions)
Gas chromatograph: "Agilent 6890 gas chromatograph" (manufactured by Agilent Technologies)
Detector: "MSD5975" (manufactured by Agilent Technologies)
Column: "DB-WAX capillary volume" (length: 60 m, inner diameter: 0.25 mm, film thickness: 0.25 μm, manufactured by Agilent Technologies)
Injection port temperature: 250 ° C
Injection mode: pulsed splitless injection mode
Injection volume: 1 μL
Carrier gas: Helium (1 mL / min)
Column temperature setting: 40 ° C (hold for 5 minutes)-(5 ° C / min) -160 ° C (5 minutes)
Ionization conditions: 70 eV
Measurement mode: single ion-monitoring (SIM) mode
Quantification: Conducted by comparing the peak area area of 2M3MB with the peak area area of the internal standard product.

<Sensory evaluation of onion-like odor intensity>
In the following examples and the like, the intensity of the onion-like odor of the fermented beer-like sparkling beverage was evaluated blindly according to the evaluation criteria shown in Table 1. The sensory evaluation was carried out for each sample at n = 3, and the value obtained by averaging the scores was taken as the onion-like odor intensity value of the sample.

[Reference example 1]
The correlation between the 2M3MB content of the fermented beer-like sparkling beverage and the intensity of the onion-like odor was investigated. Specifically, the final product is a commercially available fermented beer-like effervescent beverage (commercially available product A) having a malt usage ratio of 25% by mass and a commercially available fermented beer-like effervescent beverage (commercially available product B) having a malt usage ratio of 100% by mass. 2M3MB was added so that the concentration became the concentration shown in Table 2, and the intensity of the onion-like odor was functionally evaluated. The evaluation results are shown in Table 2. The 2M3MB concentration of the commercial product A was 0.06 ppb, and the 2M3MB concentration of the commercial product B was 0.13 ppb.

The commercial product A has a malt usage ratio of 25% by mass, the commercial product B has a malt usage ratio of 100% by mass, and the raw materials thereof are completely different. That is, the commercial product A and the commercial product B are all different in the extract content concentration, the type and content of the aroma component, the type and content of the taste component, and the like. Nevertheless, as shown in Table 2, in the commercial product A and the commercial product B, the samples having the same final concentration of 2M3MB had almost the same intensity of the onion-like odor. From these results, it was clarified that the intensity of the onion-like odor of the fermented beer-like effervescent beverage depends on the content of 2M3MB regardless of the composition of the beverage. Further, since the intensity value of the sample having a 2M3MB concentration of 0.1 ppb was approximately 1, and the intensity value of the sample having a 0.2 ppb concentration was 2.0, the discrimination threshold of 2M3MB was 0.1 to 0.2 ppb. It turned out to be within range.

[Example 1]
During fermentation during the production of fermented beer-like effervescent beverages, 2,3-epoxy-3-methyl-butanal (EMBal) is metabolized by yeast in the presence of oxygen. As a result, 2M3MB is generated. Therefore, the relationship between the amino acids added during the preparation and fermentation and the amount of 2M3MB produced was investigated using wort in which the amount of EMBal, which is the causative substance of 2M3MB, was the same.

The wort was produced as follows. First, 3.5 g of barley malt was crushed and mixed with 200 mL of hot water at 50 ° C. The mixture was then incubated at 50 ° C. for 30 minutes to degrade the protein, and the resulting maiche was incubated at 65 ° C. for 30 minutes for saccharification. After filtering the wort obtained by saccharification, 10 g of sucrose was added to the filtered wort to adjust the concentration, and a wort (fermentation raw material liquid) having an extract concentration of 12% was obtained. A test wort (malt use ratio 25% by mass) was prepared by adding EMBal to this wort so as to have a final concentration of 40 ppb.

In addition, sucrose was not added to the filtered wort, but the wort was adjusted to an extract concentration of 12% as it was, and EMBal was added to the filtered wort so that the final concentration was 40 ppb. The usage ratio was 100% by mass).

The amino acids shown in Table 3 are added to the test wort (malt usage ratio 25% by mass) or the test wort (malt usage ratio 100% by mass) so that the final concentration is 1 mg / mL, and then yeast is added. It was added to 20 × 10 ⁶ pieces / mL and fermented at 12 ° C. for 7 days. The 2M3MB concentration of the fermented liquid after completion of fermentation was measured by centrifuging (7000 rpm × 15 minutes) to remove yeast (fermented beer-like effervescent beverage). The measurement results are shown in Table 3.

When no amino acid was added, the 2M3MB concentration of the fermented solution of the test wort (malt use ratio 25% by mass) was 0.8 ppb, whereas the test wort (malt use ratio 100% by mass) was 0.8 ppb. The 2M3MB concentration of the fermented liquid was 1.9 ppb, and it was found that the higher the malt usage ratio, the more 2M3MB produced during fermentation. Fermented solution obtained when valine, histidine, alanine, aspartic acid, aspartic acid, glutamine, glutamic acid, phenylalanine, cysteine, methionine, serine, leucine, or tyrosine was added to the test wheat juice (male usage ratio 25% by mass). The concentration of 2M3MB was 0.5 ppb or less, and it was found that the production of 2M3MB was suppressed by adding and fermenting these amino acids. On the other hand, when proline, lysine, tryptophan, or threonine was added to the test wort (malt usage ratio: 25% by mass), the 2M3MB concentration of the obtained fermented liquid was about the same as that without the addition of amino acids. It was suggested that the amino acids of threonine are not related to the production of 2M3MB. When glycine, arginine, or isoleucine is added to the test wort (malt usage ratio: 25% by mass), the 2M3MB concentration of the obtained fermentation broth is 1.4 ppb or more, and fermentation is performed by adding these amino acids. It was found that this promoted the production of 2M3MB.

When glutamine was added to the test wort (malt usage ratio 100% by mass), the 2M3MB concentration of the obtained fermented liquid was the same as when glutamine was added to the test wort (malt usage ratio 25% by mass). It was very low at 0.2 ppb. From this result, it was suggested that the effect of suppressing the production of 2M3MB obtained by adding a specific amino acid was not so affected by the malt usage ratio and the composition of the fermentation raw material solution.

[Example 2]
In Example 1, aspartic acid, valine, and glutamic acid, which had a particularly high effect of suppressing the production of 2M3MB, were investigated for the relationship between the amount added to wort and the strength of the effect of suppressing the production of 2M3MB.

Aspartic acid, valine, or glutamic acid was added to the test wort (malt usage ratio 25% by mass) prepared in the same manner as in Example 1 so as to have the concentrations shown in Table 4, respectively, and the same as in Example 1. And fermented, and the 2M3MB concentration of the obtained fermented liquid was measured.

Table 1 and FIG. 1 show the measurement results of the 2M3MB concentration of the fermented liquid obtained from the test wort to which each amino acid was added (malt use ratio 25% by mass). As a result, in the samples to which aspartic acid, valine, and glutamic acid were added, the 2M3MB concentration was reduced depending on the amount of addition. In particular, in the sample in which the amount of amino acid added was 0.5 mg / mL or 1.0 mg / mL, the 2M3MB concentration of the obtained fermented liquid was less than 0.2 ppb, and no onion-like odor was felt.

Claims (6)

A method for reducing the content of 2-mercapto-3-methyl-1-butanol in a fermented beer-like sparkling beverage produced through a fermentation process.
Fermented beer-like foaming characterized by adding one or more amino acids selected from the group consisting of valine, histidine, and alanine to the fermentation raw material solution before inoculating yeast or the fermentation solution during the fermentation step. A method for reducing 2-mercapto-3-methyl-1-butanol in a sex beverage. A method for reducing the content of 2-mercapto-3-methyl-1-butanol in a fermented beer-like sparkling beverage produced through a fermentation process.
To add one or more amino acids selected from the group consisting of aspartic acid, aspartic acid, glutamine, glutamic acid, valine, histidine, and alanine to the fermentation raw material solution before inoculating yeast or the fermentation solution during the fermentation step. 2. A method for reducing 2-mercapto-3-methyl-1-butanol in a fermented beer-like effervescent beverage. A method for reducing the content of 2-mercapto-3-methyl-1-butanol in a fermented beer-like sparkling beverage produced through a fermentation process.
It is characterized by adding one or more amino acids selected from the group consisting of phenylalanine, cysteine, methionine, serine, leucine, and tyrosine to the fermentation raw material solution before inoculating yeast or the fermentation solution during the fermentation step. A method for reducing 2-mercapto-3-methyl-1-butanol in a fermented beer-like effervescent beverage. 2- Method for reducing mercapto-3-methyl-1-butanol. 2-Mercapto-3 of the fermented beer-like effervescent beverage according to any one of claims 1 to 3, wherein the total amount of the amino acids added is 1.0 g or more per 1 L of the fermented raw material liquid or the fermented liquid. -Method for reducing methyl-1-butanol. The fermented beer-like effervescent according to any one of claims 1 to 3, which reduces the content of 2-mercapto-3-methyl-1-butanol of the fermented beer-like effervescent beverage to 0.5 ppb or less. A method for reducing 2-mercapto-3-methyl-1-butanol in beverages.

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