JP6940492B2 - Beer taste fermented alcoholic beverage and its manufacturing method - Google Patents

Description

Reference of related application

The present application enjoys the benefit of the priority of Japanese Patent Application No. 2016-102947 (filed on May 24, 2016), which is a prior application in Japan, and the entire disclosure thereof is hereby cited by reference. It is considered to be a part of.

The present invention relates to a beer-taste fermented alcoholic beverage and a method for producing the same, and more particularly to a beer-taste fermented alcoholic beverage having a reduced purine concentration and a method for producing the same.

It is said that about 40 to 100 mg / L of purine compounds are present in beer, which is a fermented malt beverage. Purine compounds are broken down into uric acid when ingested as a diet. Dietary restrictions in hyperuricemia may limit the intake of this purine compound, but in addition to restrictions on meat, eggs, liver, etc. as higher content foods, fermented malt beverages such as beer May also be subject to dietary restrictions. Therefore, for fermented malt beverages such as beer, products with reduced purine compounds are desired.

So far, as a technique for reducing purine compounds in fermented malt beverages such as beer, nucleoside phosphorilase and / or nucleosidase is allowed to act on the wort of beer to decompose the nucleoside in the wort. , A technique for reducing the concentration of a purine compound (Patent Document 1) is known. Further, in the manufacturing process of fermented malt beverage, the treatment of adsorbing and removing the purine compound with an adsorbent that selectively adsorbs the purine compound is performed at 25 ° C. or higher and saccharified in the steps after the saccharification step and before the addition of hops. A technique (Patent Document 2) is also known in which the concentration of purine compounds in a fermented malt beverage is reduced by performing the operation in a temperature range equal to or lower than the temperature used in the process.

International Publication No. 96/25483 Japanese Unexamined Patent Publication No. 2004-2900071

As a result of confirmation by the present inventors, it was found that there is room for improvement in the beer-likeness and the thickness of the taste in the beer-taste fermented alcoholic beverage having a reduced purine concentration.

An object of the present invention is to provide a beer-taste fermented alcoholic beverage and a method for producing the same, which realizes beer-likeness and thickness of taste while reducing the purine concentration.

The present inventors have found that, among various amino acids, proline, alanine, valine and arginine (particularly proline) can impart beer-likeness to beer-taste fermented alcoholic beverages having a reduced purine concentration. The present inventors further, in a beer-taste fermented alcoholic beverage having a reduced purine concentration, the ratio of the proline concentration (mg / L) in the beverage to the original extract concentration (OE concentration) (° P) in the beverage (proline). It was found that by keeping the concentration / OE concentration, hereinafter simply referred to as "proline ratio") within a specific range, it is possible to realize beer-likeness and thickness of taste in beer-taste fermented alcoholic beverages with reduced purine concentration. .. The present invention is based on these findings.

According to the present invention, a beer-taste fermented alcoholic beverage having a reduced purine concentration, which is an amino acid selected from proline, alanine, valine and arginine in the beverage with respect to the original extract concentration (OE concentration) (° P). A beer-taste fermented alcoholic beverage having a specific concentration (mg / L) ratio (amino acid concentration / OE concentration) and a method for producing the same are provided.

According to the present invention, the following inventions are also provided.
[1] A beer-taste fermented alcoholic beverage, the ratio of the purine concentration in the beverage to the proline concentration (mg / L) in the beverage to the original extract concentration (OE concentration) (° P) in the beverage (proline concentration). / OE concentration) is as follows (A), (B) and (C):
(A) The purine concentration is less than 4.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 22 to 200.
(B) The purine concentration is less than 3.0 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 13 to 200.
(C) The purine concentration is less than 1.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 8 to 200.
A beer-taste fermented alcoholic beverage that meets at least one of the above.
[2] The beer taste according to the above [1], wherein the purine concentration and the proline concentration (mg / L) / OE concentration (° P) satisfy at least one of the above (B) and the above (C). Fermented alcoholic beverage.
[3] The beer-taste fermented alcoholic beverage according to the above [1] or [2], wherein the purine concentration and the proline concentration (mg / L) / OE concentration (° P) satisfy the above (C).
[4] Any of the above [1] to [3], wherein the purine concentration is less than 1.0 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 8 to 200. Beer taste fermented alcoholic beverage described in.
[5] Any of the above [1] to [4], wherein the purine concentration is less than 0.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 8 to 200. Beer taste fermented alcoholic beverage described in.
[6] The beer-taste fermented alcoholic beverage according to any one of [1] to [5] above, wherein the proline concentration (mg / L) / OE concentration (° P) is 25 or more.
[7] The beer-taste fermented alcoholic beverage according to any one of [1] to [6] above, wherein the proline concentration (mg / L) / OE concentration (° P) is 80 or less.
[8] The purine concentration and the proline concentration (mg / L) / OE concentration (° P) are as follows (a), (b), (c) and (d):
(A) The purine concentration is less than 4.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 25 to 80.
(B) The purine concentration is less than 3.0 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 18 to 80.
(C) The purine concentration is less than 1.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 16 to 80.
(D) The purine concentration is less than 1.0 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 13 to 80.
The beer-taste fermented alcoholic beverage according to the above [1], which satisfies at least one of the above.
[9] The purine concentration and the proline concentration (mg / L) / OE concentration (° P) satisfy at least one of the above (b), the above (c) and the above (d) [8]. Beer taste fermented alcoholic beverage described in.
[10] In the above [8] or [9], the purine concentration and the proline concentration (mg / L) / OE concentration (° P) satisfy at least one of the above (c) and the above (d). The beer-taste fermented alcoholic beverage described.
[11] The beer-taste fermented alcohol according to any one of [8] to [10] above, wherein the purine concentration and the proline concentration (mg / L) / OE concentration (° P) satisfy the above (d). Beverage.
[12] Any of the above [8] to [11], wherein the purine concentration is less than 0.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 13 to 80. Beer taste fermented alcoholic beverage described in.
[13] The beer-taste fermented alcoholic beverage according to any one of [1] to [12] above, wherein malt and / or ungerminated wheat is at least a part of the raw material.
[14] The beer-taste fermented alcoholic beverage according to [13] above, wherein at least wheat malt is used as malt.
[15] A method for producing a beer-taste fermented alcoholic beverage, which comprises fermenting wort containing at least wheat malt, and the concentration of purine in the produced beverage and the concentration of purine in the produced beverage. The ratio (proline concentration / OE concentration) of the proline concentration (mg / L) in the produced beverage to the original extract concentration (OE concentration) (° P) is as follows (A), (B) and (C):
(A) The purine concentration is less than 4.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 22 to 200.
(B) The purine concentration is less than 3.0 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 13 to 200.
(C) The purine concentration is less than 1.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 8 to 200.
A method for producing a beer-taste fermented alcoholic beverage that satisfies at least one of the above.
[16] The method for producing a beer-taste fermented alcoholic beverage according to the above [15], wherein the produced beer-taste fermented alcoholic beverage is the one according to any one of the above [2] to [7].
[17] The purine concentration and the proline concentration (mg / L) / OE concentration (° P) in the produced beer-taste fermented alcoholic beverage are as follows (a), (b), (c) and (d). ):
(A) The purine concentration is less than 4.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 25 to 80.
(B) The purine concentration is less than 3.0 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 18 to 80.
(C) The purine concentration is less than 1.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 16 to 80.
(D) The purine concentration is less than 1.0 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 13 to 80.
The method for producing a beer-taste fermented alcoholic beverage according to the above [15], which satisfies at least one of the above.
[18] The method for producing a beer-taste fermented alcoholic beverage according to the above [17], wherein the produced beer-taste fermented alcoholic beverage is the one according to any one of the above [9] to [12].

According to the present invention, in a beer-taste fermented alcoholic beverage having a purine concentration of less than 4.5 mg / 100 mL, the beer-likeness and taste thickness can be reduced while reducing the purine concentration by adjusting the proline ratio within a specific range. It is advantageous in that it can provide beer-taste fermented alcoholic beverages that realize the above, and can meet various needs such as consumer health consciousness.

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). A preferred embodiment of the beer-taste fermented alcoholic beverage is a beer-taste fermented alcoholic beverage (ie, fermented malt beverage) in which malt and / or ungerminated wheat is at least a part of the raw material.

The beer-taste fermented alcoholic beverage of the present invention may use malt and / or ungerminated wheat as at least a part of the raw material, and preferably at least malt (for example, wheat malt, barley) as a raw material derived from wheat. Malt) can be used. When the beer-taste fermented alcoholic beverage of the present invention uses malt as at least a part of the raw material, it is possible to realize beer-likeness and thickness of taste regardless of the malt usage ratio. , 50% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, less than two-thirds or two-thirds or more. In the present invention, the "malt use ratio" refers to the ratio of the malt mass to the mass of all raw materials excluding brewing water.

The beer-taste fermented alcoholic beverage of the present invention has a reduced purine concentration. Specifically, the beer-taste fermented alcoholic beverage of the present invention has a purine concentration of less than 4.5 mg / 100 mL, which is higher than this. It can be set to low concentrations (eg, less than 3.0 mg / 100 mL, less than 1.5 mg / 100 mL, less than 1.0 mg / 100 mL, less than 0.5 mg / 100 mL). Beverages with a purine concentration of less than 0.5 mg / 100 mL correspond to "zero purine beverages".

The purine can be measured by a known method, for example, a method of detecting purine using LC-MS / MS (liquid chromatography-mass spectrometry) after hydrolysis with perchloric acid (“Prince in alcoholic beverages”. It can be measured by "Information on trace analysis", Japan Food Research Laboratories, URL: http://www.jfrl.or.jp/item/nutrition/post-31.html). In the present specification, the "purine concentration" refers to the total amount of four purine bases of adenine, xanthine, guanine, and hypoxanthine.

In the beer-taste fermented alcoholic beverage of the present invention, the upper limit of the original extract concentration (OE concentration) (° P) can be appropriately set, and can be set to, for example, 14. The lower limit of the OE concentration can be 2 or more, preferably 6 or more, and more preferably 8 or more from the viewpoint of imparting a drinking response. In the present invention, the range of OE concentration can be 2 to 14, preferably 6 to 14, and more preferably 8 to 14. In the present invention, the "original extract concentration" affects the richness and taste of beer and is an index of beer concentration, and is measured using a commercially available device (for example, an alcoholizer (manufactured by Anton Pearl Co., Ltd.)). be able to. In a beer-taste fermented alcoholic beverage using malt and / or ungerminated wheat as a raw material, the "original extract concentration" can be rephrased as the "raw wort extract concentration".

In the beer-taste fermented alcoholic beverage of the present invention, the ratio (proline concentration / OE concentration) of the proline concentration (mg / L) in the beverage to the original extract concentration (OE concentration) (° P) in the beverage is within a specific range. It is characterized by that. In the present invention, the upper limit of the proline ratio can be 200, preferably 120, more preferably 100, and particularly preferably 80. The lower limit of the proline ratio can be 8, preferably 13, more preferably 16, even more preferably 18, even more preferably 22, particularly preferably 25, and most preferably 40. The range of the proline ratio includes 8 to 200, preferably 25 to 200, more preferably 25 to 80, and particularly preferably 40 to 80.

In the beer-taste fermented alcoholic beverage of the present invention, when the purine concentration is less than 4.5 mg / 100 mL, the proline ratio can be set as follows. That is, the upper limit of the proline ratio can be 200, preferably 120, more preferably 100, and particularly preferably 80. The lower limit of the proline ratio can be 22, preferably 25, more preferably 40. The range of the proline ratio includes 22 to 200, preferably 25 to 80, and more preferably 40 to 80.

In the beer-taste fermented alcoholic beverage of the present invention, when the purine concentration is less than 3.0 mg / 100 mL, the proline ratio can be set as follows. That is, the upper limit of the proline ratio can be 200, preferably 120, more preferably 100, and particularly preferably 80. The lower limit of the proline ratio can be 13, preferably 18, more preferably 25, and particularly preferably 40. The range of the proline ratio includes 13 to 200, preferably 18 to 80, and particularly preferably 40 to 80.

In the beer-taste fermented alcoholic beverage of the present invention, when the purine concentration is less than 1.5 mg / 100 mL, the proline ratio can be set as follows. That is, the upper limit of the proline ratio can be 200, preferably 120, more preferably 100, and particularly preferably 80. The lower limit of the proline ratio can be 8, preferably 16, more preferably 25, and particularly preferably 40. The range of the proline ratio includes 8 to 200, preferably 16 to 80, more preferably 25 to 80, and particularly preferably 40 to 80.

In the beer-taste fermented alcoholic beverage of the present invention, when the purine concentration is less than 1.0 mg / 100 mL, the proline ratio can be set as follows. That is, the upper limit of the proline ratio can be 200, preferably 120, more preferably 100, and particularly preferably 80. The lower limit of the proline ratio can be 8, preferably 13, more preferably 25, and particularly preferably 40. The range of the proline ratio includes 8 to 200, preferably 13 to 80, more preferably 25 to 80, and particularly preferably 40 to 80.

In the beer-taste fermented alcoholic beverage of the present invention, when the purine concentration is less than 0.5 mg / 100 mL, the proline ratio can be set as follows. That is, the upper limit of the proline ratio can be 200, preferably 120, more preferably 100, and particularly preferably 80. The lower limit of the proline ratio can be 8, preferably 13, more preferably 25, and particularly preferably 40. The range of the proline ratio includes 8 to 200, preferably 13 to 80, more preferably 25 to 80, and particularly preferably 40 to 80.

In the present invention, the proline concentration can be measured by high performance liquid chromatography, for example, using a commercially available amino acid analyzer according to the method described in Examples below.

The beer-taste fermented alcoholic beverage of the present invention is characterized in that the beer-likeness and the thickness of the taste are imparted even though the purine concentration is reduced. Here, "beer-likeness" means a state in which the tastes such as sweetness, bitterness, acidity, and umami, which are assumed to be contained in beer, are well-balanced, and there is no unpleasant taste and it is easy to drink. do. Further, the "thickness of taste" means a flavor sensation recognized by the spread, complexity, body feeling and the like of the taste.

The production procedure of the beer-taste fermented alcoholic beverage of the present invention is not limited as long as the purine concentration in the beverage is reduced within a predetermined range and the proline ratio in the beverage is adjusted within a predetermined range. , For example, it can be manufactured as follows. That is, fermentation is performed by adding fermenting beer yeast to wort prepared from brewing raw materials such as malt, hops, auxiliary raw materials, and brewing water, and the obtained fermented liquid is stored at a low temperature and then subjected to a filtration step. By removing yeast, a beer-taste fermented alcoholic beverage can be produced. The purine content in the beverage can be reduced according to a known method as described later. The beer-taste fermented alcoholic beverage of the present invention can be obtained by adding proline to the beer-taste fermented alcoholic beverage having a reduced purine concentration thus obtained so that the proline ratio becomes a predetermined value. The addition of proline to the beer-taste fermented alcoholic beverage can be performed by adding it to the fermented liquid after fermentation, thereby producing a beer-taste fermented alcoholic beverage containing proline while reducing the purine concentration. can do.

The purine content in a beer-taste fermented alcoholic beverage can be reduced according to a known method. For example, the pre-fermentation liquid or the fermented liquid is brought into contact with an adsorbent such as activated charcoal or zeolite to reduce the purine content in the beverage. Methods (see JP-A-2003-169658, JP-A-2004-2900071, JP-A-2004-2900072, JP-A-2015-112090, etc.) and raw materials other than malt that bring in less purines (for example, JP-A-2003-169658). , Soybean protein, corn glitz) to reduce the purine content in the beverage (see JP-A-2014-117204, JP-A-2014-117205, etc.) to set the purine concentration in the beverage to a predetermined value. be able to.

In the above production procedure, wort can be produced according to a conventional method. For example, a mixture of brewing ingredients 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. The wort 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, a glucoamylase preparation, a pullulanase preparation, etc. for sugar decomposition, a β-glucanase preparation, a fibrinolytic enzyme preparation, etc. for fibrinolytic decomposition, respectively. It can be used, or a mixed preparation of these can be used.

In the production of the beer-taste fermented alcoholic beverage of the present invention, in addition to malt, ungerminated barley (for example, ungerminated barley (including extracted one), ungerminated wheat (including extracted one)); rice. , Corn, barley, malt, starch, sugar (for example, liquid sugar) and other auxiliary ingredients specified by the Liquor Tax Law; nitrogen sources such as proteolytic products and yeast extract; fragrances, pigments, foaming / foaming improvers, water quality Other additives such as modifiers and fermentation aids can be used as brewing ingredients. In the beer-taste fermented alcoholic beverage of the present invention, raw materials other than brewing water can be at least malt and hops, and in some cases, sugars, rice, corn, starch and the like can be used as raw materials. It goes without saying that among beer-taste fermented alcoholic beverages, all-malt beer can be produced from malt, hops, and water.

The beer-taste fermented alcoholic beverage of the present invention also contains proline in the beverage by using malt having a high KI value, which is an index of proteolysis, or by barleying at a low temperature of less than 60 ° C. The ratio can be adjusted within a predetermined range. Other than these procedures, as described above, it is possible to produce a beer-taste fermented alcoholic beverage according to a usual method for producing a beer-taste fermented alcoholic beverage while carrying out a method for reducing the purine concentration in the beverage within a predetermined range.

The beer-taste fermented alcoholic beverage of the present invention can also be produced by fermenting wort containing at least wheat malt. That is, according to the present invention, at least the wort containing wheat malt is fermented, and the concentration of purine in the produced beverage and the concentration of the original extract (OE concentration) in the produced beverage are included. The ratio (proline concentration / OE concentration) of the proline concentration (mg / L) in the produced beverage to (° P) is as follows (A), (B) and (C):
(A) The purine concentration is less than 4.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 22 to 200.
(B) The purine concentration is less than 3.0 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 13 to 200.
(C) The purine concentration is less than 1.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 8 to 200.
A method for producing a beer-taste fermented alcoholic beverage that satisfies at least one of the above is provided.

In the production method of the present invention, it can be produced according to the usual procedure for producing a beer-taste fermented alcoholic beverage, except that at least wheat malt is used as a malt raw material. That is, a fermented liquid obtained by adding fermenting beer yeast to wort prepared from brewing raw materials such as malt (part or all of wheat malt), hops, auxiliary raw materials, and brewing water. The beer-taste fermented alcoholic beverage can be produced by removing yeast by a filtration step after storing the wort at a low temperature.

In the above production procedure, wort can be produced according to a conventional method in the same manner as described above. Further, as the usable brewing raw material other than malt, the same one as described above can be used.

In the production method of the present invention, malt can be the only carbon source and nitrogen source to be blended as raw materials, and in this case, all-malt beer can be produced. In the production method of the present invention, the carbon source and nitrogen source to be blended as raw materials are, in addition to malt, rice, corn, sorghum, potato, starch, sugar (for example, liquid sugar), etc. Raw materials can be used, and the malt usage ratio is less than 50%, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, less than two-thirds or two-thirds or more. be able to.

In the production method of the present invention, the malt blended as a raw material contains at least wheat malt, and even if only wheat malt is blended as the raw material malt, malt other than wheat malt (for example, barley malt) is further blended. You may. The ratio of wheat malt to the raw material malt can be, for example, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more or 100%.

A preferred embodiment of the present invention is
-A fermented malt beverage having a purine concentration of less than 4.5 mg / 100 mL, having an OE concentration (° P) of 2 to 14 in the beverage, and a proline ratio (proline concentration / OE concentration) in the beverage. Fermented malt beverages of 25 to 200 and fermented malt beverages having a purine concentration of less than 4.5 mg / 100 mL, having an OE concentration (° P) of 2 to 14 in the beverage and in the beverage. Examples thereof include fermented malt beverages having a proline ratio (proline concentration / OE concentration) of 25 to 80.

According to another aspect of the present invention, there is provided a flavor improving agent for a beer-taste fermented alcoholic beverage containing proline as an active ingredient and having a reduced purine concentration, and a method for improving the flavor of the beverage. In the present specification, "improving the flavor of a beer-taste fermented alcoholic beverage" means that the beer-taste fermented alcoholic beverage having a reduced purine concentration realizes beer-likeness and thickness of taste. The flavor improving agent and the flavor improving method of the present invention can be carried out in accordance with the description of the 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.

Measurement of Purine Concentration In the following examples, the purine concentration was measured as follows. That is, the sample was decomposed with 70% perchloric acid and released by referring to the BCOJ beer analysis method (Beer Sake Brewing Association, 8.30 purine; beer, low-malt beer, total purine determination of new genre by HPLC-UV method). The amount of purine compound of the mold was measured by a liquid chromatography mass spectrometer.

Measurement of Amino Acid Concentration In the following examples, various amino acid concentrations were measured as follows. That is, the filtrate obtained by filtering various samples with a 0.45 μm filter was used as a sample solution for amino acid analysis. The sample was subjected to amino acid analysis using a high-speed amino acid analyzer L-8900 (manufactured by Hitachi High-Tech Science Corporation).

Measurement of Original Extract Concentration In the following examples, the original extract concentration was measured according to the BCOJ beer analysis method (Beer Brewery Association, 8.3.6, 8.4.3 and 8.5). The measurement was carried out using an alcoholizer (manufactured by Anton Pearl).

Example 1: Effect of addition of various amino acids on beer-likeness (1) Preparation of sample beverage Commercially available beer-taste fermented alcoholic beverage (purine concentration 0.4 mg / 100 mL, OE concentration 6.45 ° P) (control product A) ), Various amino acids shown in Table 1 were added so as to be 500 mg / L to prepare a sample beverage.

(2) Sensory evaluation Each sample beverage was subjected to sensory evaluation. Specifically, the beer-likeness of the control product A was set to 3, and the beer-likeness of the sample beverage was evaluated on a scale of 1 to 5. Here, "beer-likeness" refers to a state in which the tastes such as sweetness, bitterness, acidity, and umami, which are assumed to be present in beer, are well-balanced, and there is no unpleasant taste and it is easy to drink. .. Sensory evaluation was performed by 5 trained panelists. The average value of the evaluation scores of each of the five panelists was calculated, and the ratio (control ratio, percentage) of the average value to the score of the control product A was calculated. The evaluation was performed as follows based on the control ratio.
-: 100% (control product A)
B: Greater than 100% and less than 130% A: 130% or more C: Less than 100%

(3) Evaluation results Table 1 shows the results of sensory evaluation.

From the results in Table 1, among various amino acids, proline (Pro), alanine (Ala), valine (Val) and arginine (Arg) (particularly proline) are beer-taste fermented alcoholic beverages in which the purine concentration is reduced. It was confirmed that it can be given a beer-like character.

Example 2: Effect of proline ratio on beer-likeness and taste thickness (1) Preparation of sample beverage A commercially available beer-taste fermented alcoholic beverage (control products A, B, C, D) having a reduced purine concentration is prepared. Then, these were used alone or in combination to prepare a beer-taste fermented alcoholic beverage having a reduced purine concentration (control product A, control product B, control product C, and a mixed solution X of control products A and D). And Y). After considering the content of proline originally contained in the beverage, proline was added to each of the obtained beverages so as to have the proline ratio shown in Table 2, and sample beverages (B-1 to B-5, C-) were added. 1-C-6, X-1 to X-6, Y-1 to Y-6 and A-1 to A-6) were prepared.

(2) Analysis of proline ratio in sample beverage The proline ratio in sample beverage was calculated by the following formula.

(3) Sensory evaluation Each sample beverage was subjected to sensory evaluation. Specifically, the two items of "beer-likeness" and "thickness of taste" were evaluated on a scale of 9 from felt (9 points) to not felt (1 point). "Beer-likeness" is as described in Example 1 (2). "Taste thickness" refers to a flavor sensation recognized by the spread, complexity, body feeling, etc. of the taste. Sensory evaluation was performed by 5 trained panelists. The average value of the evaluation scores of each of the five panelists was calculated, and the following scores were given based on the ratio of the average value to the score of the control product or the mixed solution (control ratio, percentage).
Less than 101%: 1
101% or more and less than 105%: 2
105% or more and less than 110%: 3
110% or more and less than 115%: 4
115% or more: 5

In addition, as a comprehensive evaluation, based on the scores obtained in the evaluations of the above two items, those with slightly improved "beer-likeness" and "taste thickness" are "C", "beer-likeness" and "taste thickness". The one with improved "B" was evaluated as "B", and the one with greatly improved "beer-likeness" and "thickness of taste" was evaluated as "A". The control product was set to "-".

(4) Evaluation results Table 2 shows the results of sensory evaluation.

From the results in Table 2, it was confirmed that even beer-taste fermented alcoholic beverages with a purine concentration of 4.4 mg / 100 mL or less can achieve beer-likeness and taste thickness by adjusting the proline ratio to 8 to 200. Was done.

Example 3: Preparation of beer-taste fermented alcoholic beverage and analysis of influence of proline ratio on beer-likeness and taste thickness (1) Production of beer-taste fermented alcoholic beverage A beer-taste fermented alcoholic beverage was produced at a pilot plant. In the production of beer-taste fermented alcoholic beverages, barley malt or wheat malt was used as the main raw material. Pre-boiling wort with different compositions was obtained by adjusting the temperature and time of saccharification and filtering.

(A) Saccharification conditions of sample No. 1 35 parts by mass of wheat malt and an enzyme preparation were added to 100 parts by mass of hot water at 50 ° C. and held for 40 minutes, then heated to 68 ° C. and held for 15 minutes. Then, the temperature was raised to 78 ° C. and held for 5 minutes, and then filtered to obtain wort before boiling. Hops were added to the obtained wort before boiling, and the procedure (d) was followed thereafter.

(A) Saccharification conditions of sample No. 2 21 parts by mass of wheat malt and an enzyme preparation were added to 100 parts by mass of hot water at 50 ° C. and held for 25 minutes. Then, the temperature was raised to 65 ° C. and held for 50 minutes, the temperature was raised to 78 ° C. and held for 5 minutes, and then the mixture was filtered to obtain wort before boiling. Hops and 9 parts by mass of saccharides were added to the obtained wort before boiling, and the procedure (d) was followed thereafter.

(C) Saccharification conditions of sample No. 3 14 parts by mass of barley malt, 10 parts by mass of wheat malt and an enzyme preparation were added to 100 parts by mass of hot water at 50 ° C. and held for 25 minutes. Then, the temperature was raised to 65 ° C. and held for 58 minutes, the temperature was raised to 78 ° C. and held for 10 minutes, and then the mixture was filtered to obtain wort before boiling. Hops and 9 parts by mass of saccharides were added to the obtained wort before boiling, and the procedure (d) was followed thereafter.

(D) Boil and fermentation steps Following the above pre-boil wort preparation steps (a) to (c), the wort is boiled at 100 ° C. for 90 minutes, the wort is allowed to stand, the trube is separated, and then cooled. A pre-fermentation wort was obtained. 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 liquor after post-fermentation was stored at a lower temperature and filtered to obtain a clear beer-taste fermented alcoholic beverage (sample numbers 1 to 3).

(2) Analysis and sensory evaluation of beer-taste fermented alcoholic beverages With respect to the beer-taste fermented alcoholic beverages produced, the purine concentration, amino acid concentration, and original extract concentration were measured according to the above description. The results are shown in Table 3.

In each sample, it was confirmed that the purine concentration was 4.4 mg / 100 mL or less and the proline ratio was in the range of 8 to 200.

Sample beverages sample numbers 1-3 were sensory evaluated by 5 trained panelists. The evaluation items were two items, "beer-likeness" and "taste thickness" described in Example 2 (3). As a result of the sensory evaluation, it was confirmed that all the beverages realized the beer-likeness and the thickness of the taste. That is, it was confirmed that even in a beer-taste fermented alcoholic beverage having a purine concentration of 4.4 mg / 100 mL or less, beer-likeness and thickness of taste can be realized by adjusting the proline ratio to 8 to 200.

Claims (12)

A beer-taste fermented alcoholic beverage that uses malt and / or ungerminated wheat as at least a part of the raw material, and is a beverage with respect to the purine concentration in the beverage and the original extract concentration (OE concentration) (° P) in the beverage. The ratio of the proline concentration (mg / L) in the medium (proline concentration / OE concentration) is as follows (A), (B) and (C):
(A) The purine concentration is less than 4.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 22 to 200.
(B) The purine concentration is less than 3.0 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 13 to 200.
(C) The purine concentration is less than 1.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 8 to 200.
At least one meets, and the use at least wheatgerm as malt, beer-taste fermented alcoholic beverages (except for beer-taste fermented alcoholic beverage with reduced purine levels by activated carbon treatment). The beer-taste fermented alcoholic beverage according to claim 1, wherein the purine concentration and the proline concentration (mg / L) / OE concentration (° P) satisfy at least one of the above (B) and the above (C). The beer-taste fermented alcoholic beverage according to claim 1 or 2, wherein the purine concentration and the proline concentration (mg / L) / OE concentration (° P) satisfy the above (C). The beer according to any one of claims 1 to 3, wherein the purine concentration is less than 1.0 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 8 to 200. Taste fermented alcoholic beverage. The beer according to any one of claims 1 to 4, wherein the purine concentration is less than 0.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 8 to 200. Taste fermented alcoholic beverage. The purine concentration and the proline concentration (mg / L) / OE concentration (° P) are as follows (a), (b), (c) and (d):
(A) The purine concentration is less than 4.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 25 to 80.
(B) The purine concentration is less than 3.0 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 18 to 80.
(C) The purine concentration is less than 1.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 16 to 80.
(D) The purine concentration is less than 1.0 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 13 to 80.
The beer-taste fermented alcoholic beverage according to claim 1, which satisfies at least one of the above. The beer according to claim 6, wherein the purine concentration and the proline concentration (mg / L) / OE concentration (° P) satisfy at least one of the above (b), the above (c) and the above (d). Taste fermented alcoholic beverage. The beer-taste fermented alcohol according to claim 6 or 7, wherein the purine concentration and the proline concentration (mg / L) / OE concentration (° P) satisfy at least one of the above (c) and the above (d). Beverage. The beer-taste fermented alcoholic beverage according to any one of claims 6 to 8, wherein the purine concentration and the proline concentration (mg / L) / OE concentration (° P) satisfy the above (d). The beer according to any one of claims 6 to 9, wherein the purine concentration is less than 0.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 13 to 80. Taste fermented alcoholic beverage. A method for producing a beer-taste fermented alcoholic beverage, which comprises fermenting wort containing at least wheat malt, and the concentration of purine in the produced beverage and the concentration of the original extract in the produced beverage. The ratio (proline concentration / OE concentration) of the proline concentration (mg / L) in the produced beverage to (OE concentration) (° P) is as follows (A), (B) and (C):
(A) The purine concentration is less than 4.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 22 to 200.
(B) The purine concentration is less than 3.0 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 13 to 200.
(C) The purine concentration is less than 1.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 8 to 200.
A method for producing a beer-taste fermented alcoholic beverage that satisfies at least one of the above (excluding a method for producing a beer-taste fermented alcoholic beverage that reduces the purine concentration by active charcoal treatment) . The purine concentration in the produced beverage and the proline concentration (mg / L) / OE concentration (° P) in the produced beverage are as follows (a), (b), (c) and (d). :
(A) The purine concentration is less than 4.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 25 to 80.
(B) The purine concentration is less than 3.0 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 18 to 80.
(C) The purine concentration is less than 1.5 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 16 to 80.
(D) The purine concentration is less than 1.0 mg / 100 mL, and the proline concentration (mg / L) / OE concentration (° P) is 13 to 80.
The method for producing a beer-taste fermented alcoholic beverage according to claim 11 , which satisfies at least one of the above.