Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C11/00—Fermentation processes for beer
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C12/00—Processes specially adapted for making special kinds of beer
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C5/00—Other raw materials for the preparation of beer
  • C12C5/02—Additives for beer

Definitions

• the present invention relates to a beer-flavored alcoholic beverage and a method for producing the same.
• Non-Patent Document 1 peptides with molecular weights of 1,000 to 5,000 Da among the products obtained by the Maillard reaction contribute to enhancing richness (Non-Patent Document 1), but the specific contributing components have not been clarified, and their effect on the flavor balance in beers is unknown.
• MRPs Maillard reaction products
• the present invention therefore provides a low-sugar beer-flavored alcoholic beverage with enhanced richness and a method for producing the same.
• the present invention includes the following inventions.
• a low-sugar beer-flavored alcoholic beverage in which the total content of free carboxymethyllysine (CML), free carboxyethyllysine (CEL), and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) in the beverage is 434 ppb or more.
• the total content of bound CML, bound CEL, and bound MG-H1 in the beverage is 65 ppb or more;
• the total content of free CML, free CEL, free MG-H1, bound CML, bound CEL and bound MG-H1 in the beverage is 499 ppb or more;
• a low-sugar beer-flavored alcoholic beverage according to (4) above in which the total content of free CML, free CEL, free MG-H1, bound CML, bound CEL and bound MG-H1 in the beverage is 510 ppb or more.
• a low-sugar beer-flavored alcoholic beverage according to (4) above in which the total content of free CML, free CEL, free MG-H1, bound CML, bound CEL and bound MG-H1 in the beverage is 1042 ppb or more.
• CML carboxymethyllysine
• CEL free carboxyethyllysine
• MG-H1 free methylglyoxal-derived hydroimidazolone-1
• a method for reducing unpleasant sourness in a low-sugar beer-taste alcoholic beverage comprising: The method includes adjusting the total content of free carboxymethyllysine (CML), free carboxyethyllysine (CEL) and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) in a beverage to 434 ppb or more.
• CML carboxymethyllysine
• CEL free carboxyethyllysine
• MG-H1 free methylglyoxal-derived hydroimidazolone-1
• a method for reducing alcohol bitterness in a low-sugar beer-flavored alcoholic beverage comprising: The method includes adjusting the total content of free carboxymethyllysine (CML), free carboxyethyllysine (CEL) and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) in a beverage to 434 ppb or more.
• CML carboxymethyllysine
• CEL free carboxyethyllysine
• MG-H1 free methylglyoxal-derived hydroimidazolone-1
• the present invention it is possible to enhance the richness of a low-sugar beer-flavored alcoholic beverage. In addition, according to the present invention, it is also possible to reduce the unpleasant sourness of a low-sugar beer-flavored alcoholic beverage. Furthermore, according to the present invention, it is also possible to reduce the harshness of the alcohol in a low-sugar beer-flavored alcoholic beverage.
• FIG. 1 is a plot diagram showing the relationship between MRP concentration and the evaluation results of "full body” (vertical axis: bound MRP concentration, horizontal axis: free MRP concentration, bubble size: full body).
• FIG. 2 is a plot diagram showing the relationship between MRP concentration and the evaluation results of "full body” (vertical axis: bound MRP concentration, horizontal axis: free MRP concentration, bubble size: full body, diagonal auxiliary line: boundary line of the total amount of F-MRP and B-MRP).
• FIG. 1 is a plot diagram showing the relationship between MRP concentration and the evaluation results of "full body” (vertical axis: bound MRP concentration, horizontal axis: free MRP concentration, bubble size: full body).
• FIG. 2 is a plot diagram showing the relationship between MRP concentration and the evaluation results of "full body” (vertical axis: bound MRP concentration, horizontal axis: free MRP concentration, bubble size: full body, diagonal auxiliary line: boundary line of the total amount of F-
• FIG. 3 is a plot diagram showing the relationship between the MRP concentration and the evaluation results of "full body” (vertical axis: bound MRP concentration, horizontal axis: free MRP concentration, bubble size: full body, diagonal auxiliary line: boundary line of F-MRP/B-MRP ratio).
• CML carboxymethyllysine
• CEL carboxyethyllysine
• MG-H1 methylglyoxal-derived hydroimidazolone-1
• the three free substances exist in the beverage as the above structures themselves or in a partially ionized state.
• the three bound substances are contained in the peptide fraction with a molecular weight of 400 to 3,000 Da in the beverage and exist as residues in which the side chains of lysine or arginine are glycosylated.
• the amounts and concentrations of the above substances shown in this invention are the masses and concentrations of the compounds having the above structures for both the free and bound forms.
• the three free substances are sometimes referred to as the "three free active ingredients” and the three bound substances are sometimes referred to as the "three bound active ingredients.”
• the beer-flavored alcoholic beverage of the present invention is a low-sugar beer-flavored alcoholic beverage, i.e., a beer-flavored alcoholic beverage with a reduced sugar content compared to normal.
• "Reduced compared to normal” here means that efforts have been made to reduce the sugar content when producing the beer-flavored alcoholic beverage.
• the specific value of the carbohydrate concentration in such a low-sugar beer-flavored alcoholic beverage is not particularly limited, but may be, for example, 1.5 g/100 mL or less, preferably less than 1.5 g/100 mL, more preferably 1.4 g/100 mL or less, even more preferably 1.3 g/100 mL or less, even more preferably 1.2 g/100 mL or less, even more preferably 1.1 g/100 mL or less, even more preferably 1.0 g/100 mL or less, even more preferably less than 1.0 g/100 mL, even more preferably 0.9 g/100 mL or less, even more preferably 0.8 g/100 mL or less, even more preferably 0.7 g/100 mL or less, even more preferably 0.6 g/100 mL or less, even more preferably 0.5 g/100 mL or less, even more preferably less than 0.5 g/100 mL.
• the carbohydrate concentration can be measured by known methods, and can be calculated by subtracting the moisture, protein, fat, ash and dietary fiber amounts from the mass of the sample (see Food Labeling Standards (March 30, 2015, Dietary Fiber Table No. 139), Appendix, Analytical Methods for Nutritional Components, etc.).
• unpleasant sourness refers to an unpleasant sourness felt as an aftertaste, etc.
• alcohol hotness refers to the hotness accompanied by a tingling sensation felt when drinking an alcoholic beverage.
• the unit "ppm” is synonymous with “mg/L” and the unit “ppb” is synonymous with “ ⁇ g/L”.
• the beer-taste alcoholic beverage of the present invention has a total content of three free active ingredients in the beverage within a specified range.
• the beer-taste alcoholic beverage of the present invention also contains three bound active ingredients, and the total content of these components is within a specified range.
• Such a beer-taste alcoholic beverage can be obtained by adjusting the total content of the three free active ingredients and the total content of the three bound active ingredients during production.
• the total content of the three free active ingredients in the beer-flavored alcoholic beverage of the present invention is, for example, 434 ppb or more, preferably 438 ppb or more, and more preferably 700 ppb or more. Since beer-flavored alcoholic beverages with a high total content of the three free active ingredients have a high effect of enhancing richness, reducing unpleasant sourness, and reducing alcohol harshness, the upper limit is not particularly limited, but if one were to be set, it could be, for example, 3000 ppb, preferably 2000 ppb, more preferably 1800 ppb, even more preferably 1300 ppb, and even more preferably 1100 ppb.
• the three free active ingredients may be derived from the raw materials, may be added separately from the plant raw materials, or may be produced by fermentation.
• the concentration of the three free active ingredients can be controlled, for example, by controlling the composition of the raw materials, the processing conditions of the raw materials, the brewing conditions, and the fermentation conditions.
• the total content of the three bound active ingredients in the beer-flavored alcoholic beverage of the present invention is 0 ppb or more, more preferably 65 ppb or more, even more preferably 72 ppb or more, even more preferably 100 ppb or more, and even more preferably 117 ppb or more.
• the upper limit is not particularly limited, but if it is to be set, it can be, for example, 2000 ppb, preferably 1600 ppb, more preferably 1000 ppb, and even more preferably 832 ppb.
• the three bound active ingredients may be derived from the raw materials, may be added separately from the plant raw materials, or may be produced by fermentation.
• the concentration of the three bound active ingredients can be controlled, for example, by controlling the composition of the raw materials, the processing conditions of the raw materials, the brewing conditions, and the fermentation conditions.
• the total content of the three bound active ingredients in the beer-taste alcoholic beverage of the present invention is preferably 65 ppb or more from the viewpoint of reducing the harshness of alcohol.
• the total content of the three free active ingredients in the beer-taste alcoholic beverage of the present invention is 1003 ppb or more, and the total content of the three bound active ingredients is 0 ppb or more, preferably 65 ppb or more, more preferably 72 ppb or more, and even more preferably 117 ppb or more.
• the total content of the three free active ingredients in the beer-taste alcoholic beverage of the present invention is 434 to 1800 ppb, preferably 438 to 1100 ppb, and the total content of the three bound active ingredients is 0 to 832 ppb, preferably 65 to 832 ppb, more preferably 72 to 832 ppb, and even more preferably 117 to 832 ppb.
• the total content of the six components, the three free active ingredients and the three bound active ingredients, in the beer-flavored alcoholic beverage of the present invention is 499 ppb or more, more preferably 510 ppb or more, even more preferably 550 ppb or more, even more preferably 672 ppb or more, even more preferably 1042 ppb or more, and even more preferably 1203 ppb or more.
• beer-flavored alcoholic beverages with a high total content of these six components have a high effect of enhancing richness, reducing unpleasant sourness, and reducing alcohol harshness
• the preferred numerical ranges for the total content of the three free active ingredients and the total content of the three bound active ingredients in this embodiment are as described in the above paragraphs.
• the ratio (F/B) of the total content of the three free active ingredients (F ppb) to the total content of the three bound active ingredients (B ppb) is 0.53 or more.
• F/B is 0.53 to 5.05, more preferably 0.53 to 3.62.
• F/B is 6.66 or more, more preferably 8.38 or more.
• beer-taste alcoholic beverages with a high total content of the three free active ingredients have a high effect of enhancing richness and reducing unpleasant sourness
• F/B there is no particular upper limit to F/B, but if one were to be set, it could be, for example, 50, preferably 30, more preferably 20, even more preferably 18, and even more preferably 15.34.
• the preferred numerical ranges of the total content of the three free active ingredients and the total content of the three bound active ingredients in this embodiment are as described in the above paragraphs.
• the purine concentration in the beer-flavored alcoholic beverage of the present invention is not particularly limited, but it is preferable that it is reduced compared to that of typical light-colored beers.
• the purine concentration of the beer-taste alcoholic beverage of the present invention can be, for example, 5.0 mg/100 mL or less, and is preferably set to a lower concentration (e.g., 4.5 mg/100 mL or less, 4.0 mg/100 mL or less, 3.5 mg/100 mL or less, 3.0 mg/100 mL or less, 2.5 mg/100 mL or less, 2.0 mg/100 mL or less, 1.5 mg/100 mL or less, 1.4 mg/100 mL or less, 1.3 mg/100 mL or less, 1.2 mg/100 mL or less, 1.1 mg/100 mL or less, 1.0 mg/100 mL or less, 0.9 mg/100 mL or less, 0.8 mg/100 mL or less, 0.7 mg/100 mL or
• the purine concentration in the beer-flavored alcoholic beverage of the present invention can be reduced according to known methods.
• methods for reducing the purine concentration in a beer-flavored alcoholic beverage include a method in which the pre-fermentation liquid or fermentation liquid is brought into contact with an adsorbent such as activated carbon or zeolite to reduce the purine concentration in the beverage (see JP 2003-169658 A, JP 2004-290071 A, JP 2004-290072 A, JP 2015-112090 A, etc.), and a method in which the purine concentration in the beverage is reduced using ingredients other than barley malt that contain less purine (e.g., wheat malt, soy protein, corn grits) (see JP 2014-117204 A, JP 2014-117205 A, JP 2022-140798 A, etc.).
• an adsorbent such as activated carbon or zeolite
• the alcohol concentration in the beer-taste alcoholic beverage of the present invention is not particularly limited, but is preferably more than 1% by volume (v/v%), more preferably 2% by volume (v/v%) or more, even more preferably 3% by volume (v/v%) or more, even more preferably 3.5% by volume or more, and even more preferably 4% by volume or more.
• the upper limit of the alcohol concentration in the beer-taste alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 20% by volume, preferably 10% by volume, and more preferably 8% by volume.
• the alcohol concentration in the beer-taste alcoholic beverage of the present invention is preferably 2-10% by volume or less, more preferably 3-10% by volume or less, and even more preferably 3-8% by volume.
• the beer-taste alcoholic beverage of the present invention can be a carbonated beverage.
• the carbon dioxide pressure can be adjusted as desired, for example, within the range of 0.05 to 0.4 MPa (gas pressure at 20°C).
• the pH of the beer-taste alcoholic beverage of the present invention can be adjusted to, for example, 2.0 to 5.0, preferably 2.3 to 4.9, and more preferably 2.9 to 4.9.
• the pH of the beverage can be easily measured using a commercially available pH meter (e.g., a tabletop pH meter, Horiba, Ltd.).
• the beer-taste alcoholic beverage of the present invention is preferably provided as a packaged beverage.
• the container used for the beer-taste alcoholic beverage of the present invention may be any container normally used for filling beverages, such as a metal can, a barrel container, a plastic bottle (e.g., a PET bottle, a cup), a paper container, a bottle, or a pouch container, with metal cans, barrel containers, plastic bottles (e.g., a PET bottle), or bottles being preferred.
• the beer-taste alcoholic beverage of the present invention can be produced according to a normal method for producing a low-sugar beer-taste alcoholic beverage, except for adjusting the concentrations of the three free active ingredients and the three bound active ingredients in the beverage.
• a normal production method includes, for example, a method of fermenting a pre-fermentation liquid containing at least water and malt, that is, a method of adding fermentation yeast to a wort (pre-fermentation liquid) prepared from brewing raw materials such as malt, fermenting the wort, storing the fermented liquid at low temperature as desired, and then removing the yeast by a filtration process.
• hops can be added at any step.
• the amount of hops added can typically be adjusted to 0.1 to 5 g/L, calculated as dried hops, relative to the volume of the pre-fermentation liquid in the fermentation step, preferably 0.1 to 2 g/L, and more preferably 0.2 to 1.5 g/L.
• a method for reducing unpleasant sourness in a low-sugar beer-flavored alcoholic beverage in which the total content of free carboxymethyllysine (CML), free carboxyethyllysine (CEL) and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) in the beverage is adjusted to 434 ppb or more, preferably 438 ppb or more.
• CML carboxymethyllysine
• CEL free carboxyethyllysine
• MG-H1 free methylglyoxal-derived hydroimidazolone-1
• the concentration of free Maillard reaction products is the sum of the concentrations of free CML, free CEL, and free MG-H1.
• concentration of bound Maillard reaction products is the sum of the concentrations of bound CML, bound CEL, and bound MG-H1.
• Example 1 Test brewing of beer-flavored beverage A low-sugar (including zero-sugar) beer-flavored beverage was prepared (also referred to as production) by test brewing as follows. Crushed barley malt was used in a blending ratio of 50% by mass or more of malt, and saccharification was carried out using carbohydrate-degrading enzymes and cellulose-degrading enzymes. After being poured into a brewing tank containing hot water maintained at 50-60°C, the temperature was raised stepwise, and a saccharified liquid was obtained by adjusting the temperature and time conditions. The mixture was then filtered to remove malt grains, and wort was obtained.
• Hops were added to the obtained wort, which was then boiled, subjected to solid-liquid separation, and cooled to obtain a clear wort.
• the yeast was added, and the fermentation temperature and fermentation time were adjusted, and the fermented liquid obtained was filtered to prepare test samples A to K (sample numbers 1 to 3, 9 to 11, 16, 19, 23 to 24, and 27), as well as test samples L to O, P to R, and T to X (sample numbers 30 to 33, 34, 49, 50, and 52 to 56).
• Test sample S (sample number 51) was prepared in the same manner as the test samples A to R and T to X, except that part of the barley malt was replaced with wheat malt.
• All of the obtained samples had an alcohol concentration of 4.6% and a pH of 3.8 to 4.1.
• the sugar content of test samples A to K and P to V was 0.3 to 0.4 g/100 mL, and the sugar content of test samples L to O, W, and X was 0.6 to 0.9 g/100 mL.
• Example 2 Quantification of free and bound Maillard reaction products (MRP) (1) Quantification of free Maillard reaction products (F-MRP) Quantification of free Maillard reaction products fraction was performed by LC-MS/MS. Ultrapure water was added to the liquid sample or lyophilized product to redissolve it. An equal amount of 6N sulfosalicylic acid was added thereto and stirred, and centrifuged at 13,000 rpm for 5 minutes. The resulting supernatant was collected and mixed with 1/3 the amount of 20% (v/v) methanol.
• MRP free and bound Maillard reaction products
• the analysis sample was loaded onto a solid-phase extraction column (Bond Elut C18, Agilent Technologies), followed by loading an equal amount of 10% methanol, and the resulting eluates were combined and stirred. Then, the samples were mixed 1:1 with separately prepared standard solutions (CEL, CML: 0, 50, 100, 200 ppb/MG-H1: 0, 100, 200, 400 ppb) and subjected to LC-MS/MS under the following conditions.
• the concentrations of Maillard reaction products in the samples were calculated by the standard addition method using the peak areas of the two ions obtained.
• B-MRP Quantitation of bound Maillard reaction products
• the fractions collected in (2) were dialyzed with a 1 kDa dialysis membrane for 24 hours, and the internal solution was freeze-dried. Then, they were dissolved in 0.02 M hydrochloric acid containing pepsin, and reacted at 37°C for 24 hours. Next, Tris buffer (pH 8.2) containing pronase E was added and mixed, and reacted at 37°C for 24 hours. Furthermore, aminopeptidase M and prolidase were added and mixed, and reacted at 37°C for 24 hours to cleave the peptide bonds. A blank was used to add a buffer containing no enzyme during this enzyme reaction, and the reaction was carried out three times at 37°C for 24 hours.
• the sample was freeze-dried and redissolved by adding ultrapure water. An equal amount of 6N sulfosalicylic acid was added thereto, stirred, and centrifuged at 13,000 rpm for 5 minutes. The resulting supernatant was taken and mixed with 1/3 of the amount of 20% (v/v) methanol.
• the analytical sample was loaded onto a solid-phase extraction column (Bond Elut C18), followed by loading an equal volume of 10% methanol, and the resulting eluates were combined and stirred.
• the sample was then mixed 1:1 with a separately prepared standard solution (CEL, CML: 0, 50, 100, 200 ppb/MG-H1: 0, 100, 200, 400 ppb) and subjected to LC-MS/MS under the same conditions as in (1), and the concentration of bound Maillard reaction products in the sample was calculated by the standard addition method.
• CEL CML: 0, 50, 100, 200 ppb/MG-H1: 0, 100, 200, 400 ppb
• Example 3 Tasting with the addition of purified MRP fraction (1) Purification of Maillard reaction product fraction From the sample with a sensory evaluation score of 4.2 or more (score when evaluated according to the following evaluation criteria) of "richness" described in Example 1, the fraction obtained by the method of Example 2 (2) was adsorbed on a C18 solid-phase extraction column (Bond Elut C18). After washing with pure water, the obtained non-stick fraction and washing solution were further adsorbed on a Diaion HP20 (manufactured by Mitsubishi Chemical) column and washed with pure water. The adsorbate of the C18 solid-phase extraction column was eluted with a 50% (v/v) aqueous ethanol solution. The eluate of the C18 solid-phase extraction column was concentrated to dryness and rehydrated with pure water to obtain a purified product of bound Maillard reaction products.
• the fraction that passed through the Diaion HP20 column was freeze-dried and concentrated, and then dialyzed for about 10 hours using a dialysis membrane with a molecular weight of 100 to 500 Da until the electrical conductivity due to NaCl decreased.
• the dialysis external solution was replaced and dialysis was continued for another 20 hours.
• the dialysis external solution after removing NaCl was freeze-dried and then rehydrated with pure water to obtain a concentrated solution. This was used as a purified product of free Maillard reaction products.
• B-MRP bound Maillard reaction products
• F-MRP free Maillard reaction products
• evaluation item 1 the strength of body (an overall evaluation consisting of flavor strength, complexity, and duration) was rated on a nine-point scale from 1 point (weak) to 9 points (strong).
• evaluation item 2 "unpleasant sourness” (unpleasant sourness felt in the aftertaste, etc.) was rated on a nine-point scale from 1 point (weak) to 9 points (strong).
• the test product A prepared in Example 1 was used as the control (defined as body strength: 2.4, unpleasant sourness: 5.0).
• the control samples, Sample A and Sample B had a score of less than 3 for "full body” and a score of 5.0 or more for "unpleasant sourness", indicating a very weak full body and an unpleasant sourness.
• Samples with a score of 4.2 or more for "full body” and a score of 4.8 or less for "unpleasant sourness” had a full body and a weak unpleasant sourness.
• samples with a score of 5.4 or more for "full body” and a score of 4.0 or less for "unpleasant sourness” had a strong full body and a weak unpleasant sourness.
• These samples were considered to have a good flavor as a beer-flavored beverage. Therefore, a score of 4.2 or more for "full body” was evaluated as being preferable for the flavor of a beer-flavored beverage, with a score of 5.4 or more being even more preferable.
• Figure 1 shows a plot diagram (vertical axis: bound MRP concentration, horizontal axis: free MRP concentration, bubble size: full-bodiedness) showing the relationship between MRP concentration and the evaluation results of "full-bodiedness.” From this diagram, it was found that the total free MRP content in a beer-flavored alcoholic beverage is preferably 438 ppb or more. In addition, although there is no need to limit the total bound MRP content, it is preferable that it be 72 ppb or more, and more preferably 117 ppb or more.
• Figure 2 shows a plot diagram (vertical axis: bound MRP concentration, horizontal axis: free MRP concentration, bubble size: full-bodiedness, diagonal auxiliary line: boundary line for the total amount of F-MRP and B-MRP) showing the relationship between MRP concentration and the results of the "full-bodiedness" evaluation.
• the "full-bodiedness” score is 4.2 or more and the “unpleasant sourness” score is 4.6 or less, indicating a full-bodied flavor with a weak unpleasant sourness, and considered to be even more preferable.
• the score for "full body” was 4.4 or more and the score for "unpleasant sourness” was 4.2 or less, which indicated a full body taste and a weak unpleasant sourness, and was considered to be even more preferable.
• the score for "full body” was 5.2 or more and the score for "unpleasant sourness” was 3.6 or less, which indicated a strong full body taste and a weak unpleasant sourness, and was considered to be even more preferable.
• the score for "full body” was 6.4 or more and the score for "unpleasant sourness” was 3.6 or less, which indicated a strong full body taste and a weak unpleasant sourness, and was considered to be even more preferable.
• sample 9 contained less bound CEL and MG-H1 and more CML, but the total amount of the three components, the richness of the flavor, and the unpleasant sourness were all about the same.
• Example 4 Tasting with purified MRP fraction (2) (1) Purification of Maillard reaction product fractions The purified product of bound Maillard reaction products and the purified product of free Maillard reaction products were the products described in Example 3(1).
• Example 1 the strength of body (an overall evaluation consisting of flavor strength, complexity, and duration) was rated on a nine-point scale from 1 point (weak) to 9 points (strong).
• evaluation item 2 similar to Example 3(2), "unpleasant sourness” (unpleasant sourness felt in the aftertaste, etc.) was rated on a nine-point scale from 1 point (weak) to 9 points (strong).
• evaluation item 3 “alcohol hotness” (hotness accompanied by a tingling sensation) was rated on a nine-point scale from 1 point (almost no alcohol hotness) to 9 points (strong alcohol hotness).
• the test product P (Sample 34) prepared in Example 1 was used as the control (defined as body strength: 2.5, unpleasant sourness: 5.2, alcohol hotness: 5.2).
• the control brewed product P (sample 34) had a score of less than 3 for "full body", a score of 5.0 or more for "unpleasant sourness", and a score of 5.0 or more for "alcohol harshness", meaning that it had a very weak full body, an unpleasant sourness, and an alcohol harshness.
• Samples with a score of 4.0 or more for "full body” and a score of 4.8 or less for "unpleasant sourness” had a full body and a weak unpleasant sourness.
• samples with a score of 4.0 or less for "alcohol harshness” had a weak alcohol harshness. These samples were considered to have a good flavor as a beer-flavored beverage. Therefore, a sample with a score of 4.0 or more for "full body” can also be evaluated as having a favorable flavor as a beer-flavored beverage.
• Sample 39 had less free CEL and CML and more MG-H1 than sample 40.
• Table 12 the total amount of the three components, the richness of the flavor, the unpleasant sourness, and the harshness of the alcohol were all at the same level.
• Example 5 Tasting of beer-taste beverage sample Q having different MRP concentrations (1) Tasting of beer-taste beverage The brewed sample Q prepared in Example 1 was used as a tasting sample and subjected to a sensory evaluation in the same manner as in Example 4. The evaluation items and evaluation criteria were the same as in Example 4.
• Example 4 (2) Since the same numerical range as in Example 4 (2) above and the same enhancement of fullness, suppression of unpleasant sourness, and suppression of alcohol harshness as the evaluation results described above were confirmed, it was believed that the same effects could be expected for the tasting samples of brews with different MRP concentrations.
• Example 6 Tasting of beer-taste beverage samples R to Y with different purine concentrations (1) Measurement of purine concentration The purine concentrations of the brewed beer samples R to X prepared in Example 1 were measured in the same manner as in the measurement of purine concentration described in (5) of Example 3. The measurement results are shown in the table below.
• Example 34 Brewed sample P (sample 34) prepared in Example 1 was used as a control, and brewed beer-taste beverage samples R to X (sample numbers 50 to 56) with purine concentrations of 1.5 mg/100 mL or less were used as tasting samples, and a sensory evaluation was conducted in the same manner as in Example 4.
• the evaluation items and evaluation criteria were the same as in Example 4. The evaluation results are shown in the table below.
• the control brewed product P (Sample 34) had a score of less than 3 for "full body", a score of 5.0 or more for "unpleasant sourness”, and a score of 5.0 or more for "alcohol harshness", indicating a very weak full body, an unpleasant sourness, and an alcohol harshness.
• Samples 50 to 56 had scores of 5.3 or more for "full body” and 4.0 or less for "unpleasant sourness", indicating a strong full body and a weak unpleasant sourness.
• samples with a score of 4.0 or less for "alcohol harshness” were perceived to have a weak alcohol harshness.

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