JP7403231B2 - beer taste drinks - Google Patents

Description

The present invention relates to a beer-taste beverage and a method for producing a beer-taste beverage.

Common beer and beer-flavored drinks such as low-malt beer use malt as a raw material, and malt is an important raw material responsible for the beer-like character. However, since malt contains a large amount of purines, beverages with a high malt ratio have a particularly high purine content.
Purines are metabolized by the liver to become uric acid, which crystallizes and accumulates in the joints, causing gout. Therefore, a beer-taste beverage with reduced purine content is desired.

For example, Patent Document 1 describes a method for producing a beer-like sparkling beverage with a very low purine content despite a high proportion of malt in the raw materials, and a beer-like sparkling beverage produced using the method. An invention relating to sparkling beverages is disclosed.

Unexamined Japanese Patent Publication No. 2018-64503

Various methods have been proposed for producing beer-taste beverages with reduced purine content, such as the production method described in Patent Document 1 and the like. However, there is a need for a beer-taste beverage with further improvements.

The present invention provides a beer-taste beverage in which the purine content and the ratio between the purine content and the proline content are adjusted.
That is, the present invention includes inventions of the following aspects.
[1]
The purine content (X) is less than 10.0 mass ppm,
The ratio [(X)/(Y)] of purine content (X) (unit: mass ppm) and proline content (Y) (unit: mg/100mL) is 0.70 to 1.80. be,
Beer-flavored drink.
[2]
The beer-taste beverage according to [1] above, wherein the proline content (Y) is 1.0 to 10.0 mg/100 mL.
[3]
The beer-taste beverage according to [1] or [2] above, wherein the purine content (X) is 1.0 mass ppm or more and less than 10.0 mass ppm.
[4]
The beer-taste beverage according to any one of [1] to [3] above, wherein the total nitrogen amount is 2.0 mg/100 mL or more.
[5]
The beer-taste beverage according to any one of [1] to [4] above, wherein the total nitrogen amount is 8.0 mg/100 mL or more.
[6]
A method for producing a beer-taste beverage according to any one of [1] to [5] above, which comprises the following steps (1) to (2).
- Step (1): A step of preparing a fermentation raw material liquid by saccharifying a mixture containing water and malt.
- Step (2): A step of adding yeast to the fermentation raw material liquid and performing alcoholic fermentation.
[7]
The method for producing a beer-taste beverage according to the above [6], further comprising the following step (3).
- Step (3): A step of performing a process to remove purines.

A beer-taste beverage according to a preferred embodiment of the present invention has an excellent taste while having a reduced purine content.

1. Beer-taste beverage The beer-taste beverage of the present invention has a purine content (X) of less than 10.0 mass ppm, and a purine content (X) (unit: mass ppm) and a proline content (Y). ) (unit: mg/100mL) [(X)/(Y)] is 0.70 to 1.80.

In this specification, the term "beer-taste beverage" refers to an alcohol-containing or non-alcoholic carbonated beverage that has a beer-like flavor. That is, the beer-taste beverage in this specification includes any carbonated beverage that has a beer flavor, unless otherwise specified. Therefore, carbonated beverages to which beer flavorings containing esters, higher alcohols (eg, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde), etc. are added are also included.
The types of beer-taste drinks according to one embodiment of the present invention include, for example, alcohol-containing beer-taste drinks, beer-taste drinks with an alcohol content of less than 1 (v/v)%, and the like.

In the beer-taste beverage of the present invention, the purine content (X) is limited to less than 10.0 mass ppm. By adjusting the purine content (X) to be less than 10.0 mass ppm, it is possible to obtain a beer-taste beverage that suppresses the amount of uric acid metabolism and is specialized for health-conscious consumers.

In the beer-taste beverage according to one embodiment of the present invention, the purine content (X) is less than 10.0 mass ppm, but preferably 9.0 mass ppm, based on the total amount (100 mass %) of the beer-taste beverage. ppm, more preferably less than 8.5 ppm by weight, even more preferably less than 8.0 ppm by weight, even more preferably less than 7.5 ppm by weight, particularly preferably less than 7.0 ppm by weight.

Further, in the beer-taste beverage of one embodiment of the present invention, the purine content (X) is preferably 1.0 mass ppm or more, more preferably 1.0 mass ppm or more, based on the total amount (100 mass %) of the beer-taste beverage. 5 mass ppm or more, more preferably 2.0 mass ppm or more, still more preferably 2.5 mass ppm or more, even more preferably 3.0 mass ppm or more, and from the viewpoint of further improving the taste, 3. It is 5 mass ppm or more, more preferably 4.0 mass ppm or more.

In this specification, "purine" refers to four types of purine bases: adenine, xanthine, guanine, and hypoxanthine.
In addition, in quantifying purines, it is difficult to quantify adenylic acid and adenosine separately from "adenine", and it is also difficult to quantify guanylic acid and guanosine separately from "guanine". Therefore, "adenine" includes adenine base, adenylic acid, and adenosine. Moreover, "guanine" includes guanine base, guanylic acid, and guanosine.

The purine content (X) in the beer-taste beverage is the total content of the four types of purine bases described above, and is determined by the method of detection using LC-MS/MS after perchloric acid treatment ( Information on trace analysis of purines in alcoholic beverages,” Japan Food Research Institute, Internet (http://www.jfrl.or.jp/item/nutrition/post-31.html, searched August 2015) means the value measured by

Generally, beer-taste beverages in which the content of purines is reduced to less than 10.0 mass ppm tend to have a strong watery feel and are likely to be beverages that are far from the original taste of beer.
In contrast, in the present invention, even if the purine content (X) is reduced to less than 10.0 mass ppm, the purine content (X) (unit: mass ppm) and the proline content (Y ) (unit: mg/100mL) By adjusting the ratio [(X)/(Y)], a beer-taste beverage with good taste can be obtained.

Proline is a type of amino acid that is relatively abundant in barley such as malt, and its content does not change much before and after the fermentation process.
In the beer-taste beverage of the present invention, the purine content (X) is less than 10.0 mass ppm by adjusting the ratio [(X)/(Y)] to 0.70 to 1.80. However, it is possible to make a drink with good taste.
From the above viewpoint, in the beer-taste beverage according to one aspect of the present invention, the ratio [(X)/(Y)] is 0.70 or more, preferably 0.75 or more, more preferably 0.80 or more. , more preferably 0.85 or more, still more preferably 0.90 or more, even more preferably 0.95 or more, particularly preferably 1.00 or more, and 1.70 or less, but preferably 1. 60 or less, more preferably 1.50 or less, still more preferably 1.40 or less, even more preferably 1.30 or less.

In the beer-taste beverage of one embodiment of the present invention, the proline content (Y) is preferably 1.0 to 10.0 mg/100 mL, more preferably 1.5 to 9.0 mg/100 mL, and even more preferably 2. 0 to 8.0 mg/100 mL, more preferably 2.3 to 7.0 mg/100 mL.

In this specification, the content of proline can be measured using, for example, an automatic amino acid analyzer model L-8800A manufactured by Hitachi, Ltd.

In the beer-taste beverage of one embodiment of the present invention, the purine content (X) and the proline content (Y) can be adjusted, for example, by increasing the malt usage ratio and performing the following treatments as appropriate. Can be done. The specific means will be described later.
- Components related to purines are adsorbed and removed by adsorption treatment using activated carbon, zeolite, etc.
・Before adsorption treatment, perform a treatment to react with nucleosidase, etc.
- Components related to purines are broken down by nucleosidase and metabolized by yeast.

In the beer-taste beverage of one aspect of the present invention, from the viewpoint of producing a beer-taste beverage with further improved taste, the total nitrogen amount in the beer-taste beverage is preferably 2.0 mg/100 mL or more, more preferably 3.0 mg/100 mL or more. 0 mg/100 mL or more, more preferably 6.0 mg/100 mL or more, even more preferably 8.0 mg/100 mL or more, even more preferably 9.0 mg/100 mL or more, even more preferably 10.0 mg/100 mL or more, even more preferably It is 11.0 mg/100 mL or more, particularly preferably 12.0 mg/100 mL or more.
In addition, from the viewpoint of providing a beer-taste beverage with good turbidity stability and a moderate drinking taste, the total nitrogen amount in the beer-taste beverage is preferably 45.0 mg/100 mL or less, more preferably 40.0 mg/100 mL or less. , more preferably 35.0 mg/100 mL or less, even more preferably 30.0 mg/100 mL or less.

In this specification, the "total nitrogen amount" refers to the total amount of all nitrogen compounds such as proteins and amino acids, and refers to the revised BCOJ beer analysis method (published by the Brewing Association of Japan, published by the Beer Brewers Association International Technical Committee [Analysis It can be measured by the method described in [Edited and revised in 2013].

The total nitrogen content of the beer-taste beverage of the present invention has a relatively high nitrogen content and can be controlled by adjusting the amount of raw materials that can be assimilated by yeast. Specifically, the total nitrogen amount can be increased by increasing the amount of malt or the like that has a high nitrogen content.
Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and ungerminated grains. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pigeons, oats, soybeans, and peas.

The alcohol content of the beer-taste beverage according to one embodiment of the present invention is not particularly limited, but is preferably 1 to 20 (v/v)%, more preferably 2 to 15 (v/v)%, and still more preferably 3 to 20% (v/v). It is 10 (v/v)%.
Note that in this specification, the alcohol content is expressed as a volume/volume-based percentage (v/v%). Further, the alcohol content of a beverage can be measured by any known method, for example, by a vibrating density meter.

The beer-taste beverage of one embodiment of the present invention may further contain spirits derived from grains as an alcohol component.
In this specification, spirits are obtained by using grains such as wheat, rice, buckwheat, and corn as raw materials, saccharifying them using malt or enzymes if necessary, fermenting them using yeast, and then distilling them. means alcoholic beverages. Wheat is preferred as the grain that is the raw material for spirits.

The color of the beer-taste beverage according to one embodiment of the present invention is not particularly limited, but may be amber or golden yellow like normal beer, black like dark beer, colorless and transparent, or may be colored with a coloring agent. A desired color may be imparted by adding, for example. The color of a beer-taste beverage can be determined with the naked eye, but it may also be defined by total light transmittance, chromaticity, or the like.

The pH of the beer-taste beverage according to one embodiment of the present invention is not particularly limited, but is preferably 2.0 to 4.5. If the pH of the beer-taste beverage is 4.5 or lower, the generation of microorganisms can be suppressed, and if the pH is 2.0 or higher, the flavor of the beverage can be easily improved.
Further, the pH of beer-taste drinks containing alcohol is preferably 3.0 to 4.5, and the pH of non-alcoholic beer-taste drinks is preferably less than 4.0.

The total extract amount of the beer-taste beverage according to one embodiment of the present invention is not particularly limited, but from the viewpoint of imparting a light drinking taste to the beer-taste beverage, in the case of a beer-taste beverage containing alcohol, it is preferably 18% by mass or less. , more preferably 15% by mass or less, still more preferably 13% by mass or less. Further, in the case of a non-alcoholic beer-taste beverage, the content is preferably 1.5% by weight or less, more preferably 1.1% by weight or less, and still more preferably 0.80% by weight or less.
In addition, the "total extract amount" in this specification refers to the extract amount in the original volume of 100 ^cm3 at a temperature of 15 degrees Celsius in the case of beverages with an alcohol content of 1 (v/v)% or more. For beverages with an alcohol content of less than 1 (v/v)%, a degassed sample must be prepared according to the Beer Analysis Method 7 specified by the International Technical Committee of the Beer and Cooperative Association (BCOJ). .2 Extract value (% by mass) measured in accordance with ``Extract''.

The beer-taste beverage according to one embodiment of the present invention is suitable for packaging in containers. Examples of containers include bottles, plastic bottles, cans, and barrels, and cans, bottles, and plastic bottles are particularly preferred from the viewpoint of easy portability.

Optional additional raw materials such as grains and sweeteners contained in the beer-taste beverage of the present invention are detailed in "1.1 Raw Materials".

1.1 Raw materials The main raw materials for the beer-taste beverage according to one embodiment of the present invention are water and malt, but it is preferable to use hops, and in addition, a sweetener, water-soluble dietary fiber, bittering agent, or bittering agent. , antioxidants, fragrances, acidulants, etc. may also be used.

Malt is the germinated, dried, and root-removed seeds of barley, such as barley, wheat, rye, oats, oats, pigeons, and oats. You can. In the present invention, barley malt is preferably used. Barley malt is one of the malts most commonly used as a raw material for Japanese beer-taste beverages. There are several types of barley, such as two-rowed barley and six-rowed barley, and any of them may be used. Furthermore, in addition to normal malt, colored malt can also be used. In addition, when using colored malt, different types of colored malt may be used in appropriate combination, or one type of colored malt may be used.

Further, grains other than malt may be used together with malt.
Examples of such grains include wheat that does not fall under malt (barley, wheat, rye, oats, oats, pigeons, oats, etc.), rice (white rice, brown rice, etc.), corn, corn, potato, etc. , beans (soybeans, peas, etc.), buckwheat, sorghum, millet, millet, starches obtained therefrom, extracts thereof, and the like.

In the beer-taste beverage according to one embodiment of the present invention, the amount of malt used (malt ratio) relative to the total amount of raw materials excluding hops and water (100% by mass) is preferably 15 to 100% by mass, more preferably 25 to 100% by mass. %, more preferably 33 to 100% by weight, even more preferably 50 to 100% by weight.

Examples of the form of hops used in one aspect of the present invention include pellet hops, powdered hops, hop extracts, and the like. Further, the hops used may be processed hop products such as iso-ized hops and reduced hops.
The amount of hops added is adjusted as appropriate, but is preferably 0.0001 to 1% by mass based on the total amount of the beverage.

Sweeteners include commercially available saccharification solutions made by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, trisaccharides or higher sugars, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. Can be mentioned.
The form of these saccharides may be liquid such as a solution or solid such as powder.
Furthermore, there are no particular limitations on the type of raw material grain for starch, the method for refining starch, and treatment conditions such as hydrolysis with enzymes or acids. For example, by appropriately setting the conditions for hydrolysis by enzymes or acids, saccharides with a higher proportion of maltose may be used. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, solutions thereof (sugar solution), etc. can also be used.
Further, examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), and sucralose.

Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. , indigestible dextrin or polydextrose are preferred.

In the beer-taste beverage of one embodiment of the present invention, bitterness is preferably imparted by hops or the like, but a bittering agent or a bittering agent may also be used.
The bittering agent or bitterness imparting agent is not particularly limited, and those used as bitterness imparting agents in ordinary beer and low-malt beer can be used, such as stone wax, reishi, sage, juniper fruit, sage, and sage. , stone mushroom, laurel, citrus incense, stone mushroom, quaxin, citrus extract, bittern extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe extract, stone rose extract, reishi extract, Examples include laurel extract, sage extract, caraway extract, and the like.

The antioxidant is not particularly limited, and those used as antioxidants in ordinary beer and low-malt beer can be used, and examples thereof include ascorbic acid, erythorbic acid, and catechin.

The flavor is not particularly limited, and common beer flavor can be used. Beer flavoring agents are used to impart beer-like flavor, and include brewing components generated through fermentation.
Note that, as described above, the beer-taste beverage of one embodiment of the present invention contains ethyl acetate produced by alcohol fermentation, and the ethyl acetate has a function as a flavoring agent. Therefore, although it is not particularly necessary to separately add a beer flavoring agent to the beer-taste beverage of one embodiment of the present invention, a beer flavoring agent may be added as desired.
Examples of beer flavorings other than ethyl acetate include esters and higher alcohols, and specific examples include isoamyl acetate, n-propanol, isobutanol, and acetaldehyde. Furthermore, in order to enhance the beer-like flavor, ethyl acetate may be added separately.

The acidulant is not particularly limited as long as it has a sour taste, but examples include phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta-lactone, or their like. Salt is an example.
Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, or their salts are preferred, and phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid, or their salts are preferred. More preferred are salts of
These acidulants may be used alone or in combination of two or more.

1.2 Carbon dioxide gas The carbon dioxide gas contained in the beer-taste beverage according to one embodiment of the present invention may be obtained by using carbon dioxide gas contained in raw materials, or by dissolving it by mixing with carbonated water or adding carbon dioxide gas. You can.
Since the beer-taste beverage of one embodiment of the present invention undergoes alcohol fermentation, the carbon dioxide gas generated in this fermentation process can be used as is, but carbonated water may be added as appropriate to adjust the amount of carbon dioxide gas. .

The amount of carbon dioxide gas contained in the beer-taste beverage of one embodiment of the present invention is expressed by the carbon dioxide pressure of the beverage, but this is not particularly limited as long as it does not impede the effects of the present invention. Typically, the upper limit of the carbon dioxide pressure of a beverage is 5.0 kg/cm ² , 4.5 kg/cm ² , or 4.0 kg/cm ² , and the lower limit is 0.20 kg/cm ² , 0.50 kg/cm 2 cm ² or 1.0 kg/cm ² , and any of these upper and lower limits may be combined. For example, the carbon dioxide pressure of a beverage is 0.20 kg/cm ² or more and 5.0 kg/cm ² or less, 0.50 kg/cm ² or more and 4.5 kg/cm ² or less, or 1.0 kg/cm ² or more and 4. It may be 0 kg/cm ² or less.
In this specification, gas pressure refers to gas pressure within a container, except in special cases.
Pressure can be measured using a method well known to those skilled in the art, for example, fixing a sample at 20°C on a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, It can be measured by shaking the pointer and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

1.3 Other Additives Various additives may be added to the beer-taste beverage according to one embodiment of the present invention, as necessary, as long as they do not impede the effects of the present invention.
Examples of such additives include colorants, foam-forming agents, fermentation accelerators, yeast extracts, protein-based substances such as peptide-containing substances, and seasonings such as amino acids.
The coloring agent is used to give the beverage a beer-like color, and caramel coloring or the like can be used. Foam-forming agents are used to form beer-like foam in beverages or to maintain foam in beverages, and include saponin-based substances extracted from plants such as soybean saponin and Quillaja saponin, as well as plant-extracted saponin substances such as corn and soybeans. Protein and peptide-containing substances, protein-based substances such as bovine serum albumin, yeast extract, and the like can be used as appropriate.
The fermentation accelerator is used to promote fermentation by yeast, and for example, yeast extract, bran components such as rice and wheat, vitamins, mineral agents, etc. can be used alone or in combination.

1.4 Packaged Beverage The beer-taste beverage of one embodiment of the present invention may be a packaged beverage packed in a container. Containers of any form and material may be used for packaged beverages, and examples of containers include bottles, cans, barrels, and PET bottles. However, from the viewpoint of ease of transportation, cans, Bottles or plastic bottles are preferred.

2. Method for producing a beer-taste beverage The method for producing a beer-taste beverage according to one aspect of the present invention includes a method having the following steps (1) to (2), and further includes the following step (3). is preferred.
- Step (1): A step of preparing a fermentation raw material liquid by saccharifying a mixture containing water and malt.
- Step (2): A step of adding yeast to the fermentation raw material liquid and performing alcoholic fermentation.
- Step (3): A step of performing treatment to remove purines.
Note that purine nucleosidase treatment may be performed before step (3).

<Step (1)>
Step (1) is a step of saccharifying a mixture containing water and malt to prepare a fermentation raw material liquid.
The fermentation raw material solution can be prepared by adding raw materials such as water and malt to a brewing pot or tank, adding enzymes such as amylase as needed to prepare a mixture, and then performing saccharification treatment. Can be mentioned. Thereafter, the obtained fermentation raw material liquid is preferably filtered and boiled to remove solids such as coagulated proteins in a clarification tank.

Furthermore, in addition to water and malt, hops, dietary fibers, sweeteners, antioxidants, bittering agents, flavors, acidulants, pigments, and the like may be added to the mixture to be subjected to saccharification treatment.
These may be added before performing the saccharification treatment, may be added during the saccharification treatment, or may be added after the saccharification treatment is completed. Further, these may be added after the next step of alcohol fermentation.

In this step, the mixture to which the raw materials have been added is heated to saccharify the starch of the raw materials.
The temperature and time of the saccharification treatment are appropriately adjusted depending on the type of malt used, the malt ratio, water and raw materials other than malt, the type and amount of yeast used, etc.

<Step (2)>
Step (2) is a step in which yeast is added to the fermentation raw material liquid obtained by the saccharification treatment in step (1), and alcohol fermentation is performed.
The yeast used in this step can be appropriately selected in consideration of the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc. For example, commercially available yeast such as Weihenstephan-34 strain can be used. .
Yeast may be added to the raw material solution as a yeast suspension, or a slurry obtained by concentrating yeast by centrifugation or sedimentation may be added to the stock solution. Alternatively, after centrifugation, the supernatant may be completely removed and added. The amount of yeast added to the stock solution can be set as appropriate, and is, for example, about 5×10 ⁶ cells/ml to 1×10 ⁸ cells/ml.

Conditions such as fermentation temperature and fermentation period when performing alcoholic fermentation can be set as appropriate, but for example, fermentation conditions of 8 to 25 degrees Celsius and 5 to 5 degrees Celsius, which are the fermentation conditions for the production of normal beer and low-malt beer. Fermentation may be performed for 10 days. The temperature (increase or decrease in temperature) or pressure of the fermentation liquid may be changed during the fermentation process.

After alcoholic fermentation, yeast may be removed using a filter or the like, and additives such as water, flavoring agents, acidulants, and pigments may be added as necessary.

<Step (3)>
In one aspect of the present invention, it is preferable that step (3) includes a step of removing purines.
Examples of the treatment for removing purines include an adsorption treatment in which purines are adsorbed and removed using activated carbon or zeolite. As a specific adsorption treatment method, a known method can be adopted.

Further, purine nucleosidase treatment may be performed before adsorption treatment.
In the purine nucleosidase treatment, adenosine and guanosine in the solution are converted into free purine groups by acting purine nucleosidase on the fermentation raw material solution before fermentation or the fermentation solution after fermentation, and this free purine is converted into free purine groups. At least a portion of the groups can be converted to xanthine, which is a free purine group that is not assimilated by yeast.
By performing adsorption treatment after this treatment, it is possible to preferentially adsorb and remove xanthine among purines, thereby reducing the purine content in the final beer-taste beverage. can.
The purine nucleosidase treatment may be performed at any time before the adsorption treatment, but it may be performed at the same time as step (1) or after the completion of step (1), or at the same time as step (2) or after step (2). You can do this after the event is over.

By passing through step (3), a beer-taste beverage with a reduced purine content can be obtained.
Note that after step (3), steps such as a storage step and a passing step, which are well known to those skilled in the art, may be performed in the production of beer-taste beverages.

The thus obtained beer-taste beverage of one embodiment of the present invention is filled into a predetermined container and distributed on the market as a product.
The method of packaging the beer-taste beverage is not particularly limited, and any method well-known to those skilled in the art can be used. In the container filling step, the beer-taste beverage of the present invention is filled into a container and sealed. In the container filling step, a container of any form or material may be used, and examples of containers include the containers described in "1.4 Contained Beverage".

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited by these Examples. Note that the purine content (X), proline content (Y), and total nitrogen amount of the beer-taste beverage were measured as follows.

(1) Purine content (X)
The total content of four types of purine bases: adenine, xanthine, guanine, and hypoxanthine in the beer-taste beverage was defined as the purine content (X).
A method of detecting the content of these four types of purine bases using LC-MS/MS after treatment with perchloric acid ("Guide to trace analysis of purines in alcoholic beverages", Japan Food Research Center Foundation, Internet (http://www.jfrl.or.jp/item/nutrition/post-31.html, searched in August 2015).

(2) Proline content (Y)
The measurement was performed using an automatic amino acid analyzer model L-8800A manufactured by Hitachi, Ltd.

(3) Total nitrogen content Measured in accordance with the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the Beer and Sake Brewers Association International Technical Committee [Analysis Committee], expanded and revised in 2013).

Examples 1 to 9, Comparative Examples 1 to 4
After putting the crushed malt together with nucleosidase into a preparation tank containing 40 L of warm water maintained at 52°C, it was held at 52°C for 30 minutes, then at 70°C for 40 minutes, and then at 76°C for 5 minutes. After raising and maintaining the temperature, it was filtered to remove the malt lees to obtain wort. After filtering the obtained wort, hops were added and the wort was boiled. The wort after boiling is subjected to solid-liquid separation treatment, the resulting clear wort is cooled, yeast is added and fermented for 7 days, and then adsorption treatment is performed to adsorb and remove purines to create a beer-taste beverage. Manufactured. In addition, in each example and comparative example, in order to adjust the purine content (X), proline content (Y), and total nitrogen amount, the type of malt, the degree of pulverization, the amount used, and A beer-taste beverage was prepared by appropriately selecting adsorption treatment conditions. Then, the purine content (X), proline content (Y), and total nitrogen amount of the prepared beer-taste beverage were measured according to the above-mentioned method.

Regarding the prepared beer-taste beverages, five panelists evaluated the "taste" of each beer-taste beverage in four stages according to the following criteria, and calculated the average value. In addition, for the evaluation, samples with an evaluation of "3" were prepared in advance to standardize the criteria among the panelists.
(Taste evaluation criteria)
・“4”: Very good taste felt.
・“3”: Feels good taste.
・“2”: Slightly weak, but you can feel the taste.
・“1”: No taste and strong watery taste.

For each beer-taste beverage, Table 1 shows the average value of the "taste" evaluation of five panelists based on the above-mentioned sensory evaluation. Here, beverages with an average value of "taste" evaluation of "2.0" or more were judged to be beverages with good taste. In addition, in any of the sensory evaluations in Table 1, no difference of two or more levels of evaluation was observed among the panelists.

From Table 1, it can be said that the beer-taste beverages prepared in Examples 1 to 9 have better taste than Comparative Examples 1 to 4.

Claims (8)

The purine content (X) is less than 8.5 mass ppm,
The content of proline (Y) is 5.8 mg/100 mL or more,
The ratio [(X)/(Y)] of purine content (X) (unit: mass ppm) and proline content (Y) (unit: mg/100mL) is 0.70 to 1.80. can be,
The total nitrogen amount is 3.0 mg/100 mL or more and 30.0 mg/100 mL or less ,
The ratio of malt to the total amount of raw materials excluding hops and water is 50 to 100% by mass,
Beer-flavored drink. The purine content (X) is less than 8.5 mass ppm,
The ratio [(X)/(Y)] of purine content (X) (unit: mass ppm) and proline content (Y) (unit: mg/100mL) is 0.85 to 1.80. can be,
The total nitrogen amount is 3.0 mg/100 mL or more and 30.0 mg/100 mL or less,
The ratio of malt to the total amount of raw materials excluding hops and water is 50 to 100% by mass,
Beer-flavored drink. The beer-taste beverage according to claim 2 , wherein the proline content (Y) is 1.0 to 10.0 mg/100 mL. The beer-taste beverage according to claim 1 or 2, wherein the purine content (X) is 1.0 mass ppm or more and less than 8.5 mass ppm. The beer-taste beverage according to any one of claims 1 to 4 , wherein the total nitrogen amount is 10.0 mg/100 mL or more. The beer-taste beverage according to any one of claims 1 to 4, wherein the total nitrogen amount is 8.0 mg/100 mL or more. The beer-taste beverage according to any one of claims 1 to 6 , wherein the purine content (X) is less than 7.0 mass ppm. The purine content (X) is less than 10.0 mass ppm,
The ratio [(X)/(Y)] of purine content (X) (unit: mass ppm) and proline content (Y) (unit: mg/100mL) is 0.70 to 1.80. can be,
The total nitrogen amount is 3.0 mg/100 mL or more and 30.0 mg/100 mL or less,
A method for producing a beer-taste beverage in which the ratio of malt to the total amount of raw materials excluding hops and water is 50 to 100% by mass ,
A method for producing a beer-taste beverage, comprising the following steps (1) to (2) and (a) to (b) .
- Step (1): A step of preparing a fermentation raw material liquid by saccharifying a mixture containing water and malt.
- Step (2): A step of adding yeast to the fermentation raw material liquid and performing alcoholic fermentation.
- Step (a): A step of adjusting the purine content (X) by purine nucleosidase treatment and adsorption treatment.
- Step (b): A step of adjusting the type, degree of crushing, and usage amount of the malt used in step (1), and adjusting the proline content (Y) and total nitrogen amount.