JP6934749B2 - Beer taste fermented alcoholic beverage and its manufacturing method - Google Patents

Description

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 the 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 compound 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.

In a beer-taste fermented alcoholic beverage with a reduced purine concentration, the present inventors have a peptide having a molecular weight of 20 to 100 kDa (HPLC gel filtration method) in the beverage with respect to the original extract concentration (OE concentration) (° P) in the beverage. By keeping the concentration ratio (peptide concentration / OE concentration, hereinafter simply referred to as "peptide ratio") within a specific range, beer-taste fermented alcoholic beverages with reduced purine concentration can be used to enhance beer-likeness and taste. I found that it could be achieved. The present invention is based on these findings.

According to the present invention, the following inventions are provided.
[1] A peptide of a beer-taste fermented alcoholic beverage having a molecular weight of 20 to 100 kDa (HPLC gel filtration method) in the 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 concentration (mg / 100 mL) (peptide concentration / OE concentration) is as follows (A), (B) and (C):
(A) The purine concentration is less than 4.5 mg / 100 mL, and the peptide concentration (mg / 100 mL) / OE concentration (° P) is 2.7 to 8.5.
(B) The purine concentration is less than 3.0 mg / 100 mL, and the peptide concentration (mg / 100 mL) / OE concentration (° P) is 2.6 to 12.4.
(C) The purine concentration is less than 0.5 mg / 100 mL, and the peptide concentration (mg / 100 mL) / OE concentration (° P) is 2.7 to 16.1.
A beer-taste fermented alcoholic beverage that meets at least one of the above.
[2] The beer-taste fermented alcoholic beverage according to the above [1], wherein the purine concentration and the peptide concentration / OE concentration satisfy at least one of the above (B) and the above (C).
[3] The beer-taste fermented alcoholic beverage according to the above [1] or [2], wherein the purine concentration and the peptide concentration / OE concentration satisfy the above (C).
[4] The beer-taste fermented alcoholic beverage according to any one of [1] to [3] above, wherein malt and / or ungerminated wheat is at least a part of the raw material.
[5] The beer-taste fermented alcoholic beverage according to any one of [1] to [4] above, wherein at least wheat malt is used as malt.
[6] 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 (peptide concentration / OE concentration) of the peptide concentration (mg / 100 mL) of the molecular weight of 20 to 100 kDa (HPLC gel filtration method) in the produced beverage to the original extract concentration (OE concentration) (° P) is as follows (Peptide concentration / OE concentration). A), (B) and (C):
(A) The purine concentration is less than 4.5 mg / 100 mL, and the peptide concentration (mg / 100 mL) / OE concentration (° P) is 2.7 to 8.5.
(B) The purine concentration is less than 3.0 mg / 100 mL, and the peptide concentration (mg / 100 mL) / OE concentration (° P) is 2.6 to 12.4.
(C) The purine concentration is less than 0.5 mg / 100 mL, and the peptide concentration (mg / 100 mL) / OE concentration (° P) is 2.7 to 16.1.
A method for producing a beer-taste fermented alcoholic beverage that satisfies at least one of the above.
[7] The production method according to the above [6], wherein the purine concentration and the peptide concentration / OE concentration of the produced beer-taste fermented alcoholic beverage satisfy at least one of the above (B) and the above (C).
[8] The production method according to the above [6] or [7], wherein the purine concentration and the peptide concentration / OE concentration of the produced beer-taste fermented alcoholic beverage satisfy the above (C).

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 peptide ratio within a specific range. It is advantageous in that it can meet various needs such as consumer health consciousness because it can provide beer-taste fermented alcoholic beverages that realize the above.

FIG. 1 is a graph showing the amount of peptide for each fraction by the HPLC gel filtration method in the beer-taste fermented alcoholic beverages of Test Group 1 and Test Group 2 produced in Example 1.

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. Set to low concentrations (eg, less than 4.2 mg / 100 mL, less than 3.0 mg / 100 mL, less than 2.8 mg / 100 mL, less than 1.5 mg / 100 mL, less than 1.0 mg / 100 mL, less than 0.5 mg / 100 mL) be able to. 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 of the peptide concentration (mg / 100 mL) having a molecular weight of 20 to 100 kDa in the beverage to the original extract concentration (OE concentration) (° P) in the beverage (peptide concentration / OE concentration, peptide). The ratio) is in a specific range. In the present specification, the "peptide concentration" which is the basis for calculating the peptide ratio is calculated by summing up the contents of one or more peptides having a molecular weight of 20 to 100 kDa. Further, in the present specification, the "molecular weight" of the peptide is measured by the HPLC gel filtration method, and specific examples of the measurement are as shown in Example 1 below. Peptide quantification can be performed by the Lowry method.

In the present invention, the upper limit of the peptide ratio can be 16.1 and the lower limit of the peptide ratio can be 2.6 or 2.7. The range of peptide ratios includes 2.6 to 16.1 and 2.7 to 16.1.

In the beer-taste fermented alcoholic beverage of the present invention, when the purine concentration is less than 4.5 mg / 100 mL or 4.2 mg / 100 mL, the peptide ratio can be set as follows. That is, the upper limit of the peptide ratio can be 8.5, preferably 8.0. The lower limit of the peptide ratio can be 2.7, preferably 5.3. The range of the peptide ratio includes 2.7 to 8.5, preferably 2.7 to 8.0, and more preferably 5.3 to 8.0.

In the beer-taste fermented alcoholic beverage of the present invention, when the purine concentration is less than 3.0 mg / 100 mL or less than 2.8 mg / 100 mL, the peptide ratio can be set as follows. That is, the upper limit of the peptide ratio can be 12.4, preferably 11.7. The lower limit of the peptide ratio can be 2.6, preferably 3.3, more preferably 7.8. The range of the peptide ratio includes 2.6 to 12.4, preferably 2.6 to 11.7, and more preferably 3.3 to 11.7 or 7.8 to 11.7.

In the beer-taste fermented alcoholic beverage of the present invention, when the purine concentration is less than 0.5 mg / 100 mL, the peptide ratio can be set as follows. That is, the upper limit of the peptide ratio can be 16.1, preferably 15.3. The lower limit of the peptide ratio can be 2.7, preferably 3.4, more preferably 4.2, and particularly preferably 8.3. The range of the peptide ratio includes 2.7 to 16.1, preferably 2.7 to 15.3 or 3.4 to 15.3, and more preferably 4.2 to 15.3 or 8.3. ~ 15.3.

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 beer-taste fermented alcoholic beverage of the present invention is not limited in its production procedure as long as the purine concentration in the beverage is reduced within a predetermined range and the peptide 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. A peptide having a molecular weight of 20 to 100 kDa is added to the beer-taste fermented alcoholic beverage having a reduced purine concentration thus obtained so that the peptide ratio becomes a predetermined value to obtain the beer-taste fermented alcoholic beverage of the present invention. be able to. The compound can be added to the fermented alcoholic beverage with a beer taste by adding the peptide to the fermented liquid after fermentation. In this way, the concentration of purine is reduced and the beer containing the peptide having a molecular weight of 20 to 100 kDa is added. Taste fermented alcoholic beverages can be produced. Peptides with a molecular weight of 20-100 kDa can be prepared, for example, from beer-taste fermented alcoholic beverages using malt and / or ungerminated wheat as at least a portion of the raw material, according to the procedures described in Examples 1 and 2. ..

That is, according to the present invention, the concentration of purine obtained by blending a peptide having a molecular weight of 20 to 100 kDa derived from a beer-taste fermented alcoholic beverage using malt and / or ungerminated wheat as a raw material is reduced. A beer-taste fermented alcoholic beverage is provided, which is part of the beer-taste fermented alcoholic beverage of the present invention. The beer-taste fermented alcoholic beverage containing the peptide has an improved or improved flavor as a beer-taste fermented alcoholic beverage, despite the reduced purine concentration. It is a beverage with enhanced flavor.

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 order to adjust the peptide ratio in the produced beverage within a predetermined value range, for example, a step of preparing and saccharifying malt and / or ungerminated wheat as a raw material. It can be adjusted by suppressing the protein decomposition in the above, or by suppressing the degree of protein decomposition in the malting process of the malt as a raw material. Examples of proteolysis include proteases inherent in malt and ungerminated wheat, and protease preparations added from the outside. Degradation can be suppressed by reducing the amount of the protease preparation added, reducing the treatment time at the action temperature of proteolysis, changing the action pH from the optimum conditions, and the like.

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, the raw materials used other than the 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 can also be produced by fermenting wort containing at least wheat malt. That is, according to the present invention, at least fermenting wort containing wheat malt is included, and the concentration of purine in the produced beverage and the peptide ratio (peptide concentration / OE concentration) of the produced beverage are included. ) And the following (A), (B) and (C):
(A) The purine concentration is less than 4.5 mg / 100 mL, and the peptide concentration (mg / 100 mL) / OE concentration (° P) is 2.7 to 8.5.
(B) The purine concentration is less than 3.0 mg / 100 mL, and the peptide concentration (mg / 100 mL) / OE concentration (° P) is 2.6 to 12.4.
(C) The purine concentration is less than 0.5 mg / 100 mL, and the peptide concentration (mg / 100 mL) / OE concentration (° P) is 2.7 to 16.1.
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%.

According to another aspect of the present invention, a peptide having a molecular weight of 20 to 100 kDa (HPLC gel filtration method) derived from a beer-taste fermented alcoholic beverage using malt and / or ungerminated wheat as a raw material is effective. Provided are a flavor improving agent for a beer-taste fermented alcoholic beverage having a reduced purine concentration, which is contained as an ingredient, 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.

Example 1: Identification of a peptide fraction that imparts a favorable flavor to a beer-taste fermented alcoholic beverage (1) Production of a beer-taste fermented alcoholic beverage A beer-taste fermented alcoholic beverage was produced by the following operation on a laboratory scale. In Test Group 1, 34 parts by mass of barley malt and an enzyme preparation were added to 100 parts by mass of hot water at 65 ° C. and held for 80 minutes. Got In Test Group 2, 17 parts by mass of barley malt, 17 parts by mass of wheat malt, and an enzyme preparation were added to 100 parts by mass of hot water at 65 ° C. and held for 80 minutes, and the temperature was raised to 78 ° C. and held for 5 minutes. , Filtration was carried out to obtain a filtrate. Hops were added to each filtrate and boiled at 100 ° C. for 90 minutes, wort was allowed to stand, the trube was separated, and then cooled to obtain a pre-fermentation solution. 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 the post-fermentation was kept at a lower temperature to store the yeast, and the yeast was precipitated to obtain a clear beer-taste fermented alcoholic beverage (test groups 1 and 2).

(2) Sensory evaluation of beer-taste fermented alcoholic beverages The beverages in Test Group 1 and Test Group 2 were subjected to sensory evaluation. Specifically, the "thickness of taste" was evaluated on a five-point scale with the lowest score being 1 point and the highest score being 5 points. "Taste thickness" refers to a flavor sensation recognized by the spread, complexity, body feeling, etc. of the taste. The sensory evaluation was performed by 6 trained panelists, and the average score of the evaluation scores of the 6 panelists was calculated. Table 1 shows the results of the sensory evaluation and the flavor impression of the panelists.

From the results in Table 1, it was confirmed that the taste of Test Group 2 was thicker than that of Test Group 1. Further, it was confirmed that the test group 2 had less unpleasant taste and was well-balanced as compared with the test group 1.

(3) Peptide quantification (a) Sample preparation for gel filtration fraction The beverages (test groups 1 and 2) obtained in (1) above were weighed and freeze-dried. The dried product was dissolved in 50 mM sodium phosphate buffer (containing pH 7.0 150 mM NaCl) to prepare a 2.5-fold concentrated solution, which was used as a sample for fractionation.

(A) HPLC gel filtration method The sample was subjected to gel filtration fraction under the following conditions.
<Analytical conditions for HPLC gel filtration method>
Column: Superdex 75 10/300 (manufactured by GE Healthcare)
Sample injection volume: 100 μL
Eluent composition: 50 mM sodium phosphate (pH 7.0), 20% (v / v) acetonitrile, 150 mM NaCl
Flow velocity: 0.5 mL / min (constant flow velocity)
Detection wavelength: 215 nm
Fractionation program: As shown in Table 2.

(C) Setting of fractionation range Ultrapure water of a peptide having a known molecular weight at 0.1 to 5 mg / mL in the column, eluent, flow velocity, and detection wavelength described in the HPLC gel filtration analysis conditions of (a) above. 50 μL of the solution dissolved in was injected and HPLC analysis was performed to confirm the retention time (Table 3). A calibration curve was prepared from the retention time and molecular weight, and the molecular weight range and fractionation range were determined.

(D) Protein quantification by Lowry method The protein quantification of the peptide fraction obtained by the gel filtration fraction of (a) above is performed by the Lowry method using a commercially available kit (DC protein assay, manufactured by Bio-Rad). rice field. Specifically, first, 50 μL of the above fractionated solution was taken, concentrated under reduced pressure and dried, and 10 μL of ultrapure water was added and redissolved to prepare an analysis sample. 50 μL of solution A was added thereto and stirred, and then 400 μL of solution B was added and stirred. After the color reaction was carried out at room temperature for 15 minutes, 350 μL was transferred to a 96-well plate and the absorbance at 750 nm was measured. The peptide concentration was calculated based on the obtained absorbance and the calibration curve prepared in advance. The calibration curve was prepared using BSA (bovine serum albumin). The peptide concentrations (mg / 100 mL beverage) of each fraction of Test Group 1 and Test Group 2 are shown in FIG. In both test plots, fraction No. The difference in peptide concentration between 20 and 100 kDa in 2 was the most remarkable.

(4) Gel filtration fraction The beverages (test groups 1 and 2) obtained in (1) above were weighed and freeze-dried. The dried product was dissolved in 100 mM NaCl solution to prepare a 5-fold concentrated solution, which was used as a sample for fractionation. The sample was subjected to gel filtration fraction under the following conditions.

Column: Hiroad Superdex 30pg 26/600 (manufactured by GE Healthcare)
Sample injection volume: 5 mL
Eluent composition: 100 mM NaCl
Flow velocity: 2.5 mL / min (constant flow velocity)
Detection wavelength: 215 nm
Fraction: 19.1 mL (fraction 0) from 0.29 cv (column volume), then fractionate by 5 mL each from 0.35 cv (fractions 1-51)

According to the sensory evaluation of the fractions, the fractions were divided into 9 groups of pre-fractions, A1, A2, B, C, D, E, F and G as shown in Table 4 according to the difference in flavor characteristics.

(5) Purification and Concentration of Peptide Fraction The pre-fraction obtained in (4) above was subjected to ammonium sulfate precipitation to obtain a 0 to 70% saturated ammonium sulfate precipitate. The precipitate was dissolved in ultrapure water and the salt was removed by dialysis. As the dialysis membrane, Spectra / Por 1 (manufactured by Spectrum Laboratories) was used. Further, it was freeze-dried and dissolved in ultrapure water to obtain a concentrated solution. When the peptide fraction was analyzed on a Superdex 75 10/300 column and the size was estimated, it was confirmed that the peptide fraction was distributed around about 20 to 100 kDa (data not shown). Therefore, it was confirmed that the pre-fraction was a 20 to 100 kDa peptide fraction (hereinafter referred to as "20 to 100 kDa peptide fraction").

(6) Addition of Peptide Fraction to Beer-Taste Fermented Alcohol Beverage and Sensory Evaluation Each 20 to 100 kDa peptide fraction of Test Group 1 and Test Group 2 obtained in (5) above is used as a commercially available beer-taste fermented alcoholic beverage. Was added to. Specifically, the peptide fraction of Test Group 1 was added so that the amount of 20 to 100 kDa peptide contained in the beverage to which it was added was increased by 30% (Test Group 1 added beverage). Regarding the peptide fraction in Test Group 2, the amount of 20 to 100 kDa peptide contained in the beverage after adding the peptide fraction (beverage added in Test Group 2) and the 20 to 100 kDa peptide in the beverage added in Test Group 1. The ratio to the amount is the fraction No. of the test group 1 and the test group 2 shown in FIG. It was added to a commercially available beer-taste fermented alcoholic beverage so as to have an amount ratio of 2 (20 to 100 kDa). The "taste thickness" of the beverage after each addition was sensory evaluated by six trained panelists in the same manner as in the method described in (2) above.

The thickness of the taste increased when the 20 to 100 kDa peptide fraction of either Test Group 1 or Test Group 2 was added, but the thickness of the taste was particularly increased when the 20 to 100 kDa peptide fraction of Test Group 2 was added. It was confirmed that the amount was increased, the taste was small, and the balance was good. This was in agreement with the sensory evaluation results and flavor impressions shown in Table 1. From the above, it was determined that the difference in taste between the beverages in Test Group 1 and Test Group 2 was due to the difference in the concentration of 20 to 100 kDa peptides contained in each beverage.

Example 2: Addition of 20 to 100 kDa peptide to various beer-taste fermented alcoholic beverages and sensory evaluation (1) Preparation of sample beverages Commercially available beer-taste fermented alcoholic beverages having different purine concentrations (controls A, B and C, hereinafter "Controls A, B and C". In the "control sample"), the molecular weight in the beverage is 20 to 100 kDa (HPLC gel) with respect to the original extract concentration (OE concentration) (° P) in the beverage, taking into consideration the content of the 20 to 100 kDa peptide originally contained in the beverage. 20 to 100 kDa peptides were added so that the ratio (peptide ratio) of the peptide concentration (mg / 100 mL) of the filtration method) was the value shown in Table 5. As the peptide, the peptide prepared in Example 1 (5) was used to prepare sample beverages (A1 to A4, B1 to B5 and C1 to C6).

(2) Measurement of purine body concentration With reference to the BCOJ beer analysis method (Beer Sake Brewery Association, 8.30 purine body; beer, low-malt beer, total purine body quantification by HPLC-UV method), the sample was over 70%. It was decomposed with chloric acid, and the concentration of free purine compound (mg / 100 mL) was measured by a liquid chromatography mass spectrometer.

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

The peptide concentration (mg / 100 mL) in the sample was measured according to the method described in Example 1 (3). The concentration of the original extract in the sample 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).

(4) 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" 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. "Taste thickness" refers to a flavor sensation recognized by the spread, complexity, body feeling, etc. of the taste.

The sensory evaluation was performed by four trained panelists, and the average score of the evaluation scores of the four panelists was calculated. The ratio (percentage) of the average score of each sample beverage to the score of the control sample was calculated, and the score of each sample was given based on the following criteria.

"Beer-likeness" score less than 101%: 1
101% or more and less than 115%: 2
115% or more and less than 125%: 3
125% or more and less than 135%: 4
135% or more: 5

"Taste thickness" score less than 101%: 1
101% or more and less than 120%: 2
120% or more and less than 130%: 3
130% or more and less than 140%: 4
140% or more: 5

In addition, as a comprehensive evaluation, based on the scores obtained in the above two evaluations, "C", "beer-likeness" and "taste thickness" are those with slightly improved "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 "-".

(5) Evaluation Results Table 5 shows the purine concentration, the original extract concentration and the peptide ratio of each sample beverage, the results of the sensory evaluation, and the flavor impression of the panelists.

From the results in Table 5, even for beer-taste fermented alcoholic beverages having a purine concentration of less than 4.5 mg / 100 mL, the peptide ratio is adjusted within the range of 2.6 to 16.1 according to the purine concentration. It was confirmed that the beer-likeness and the thickness of the taste can be realized.

Example 3: Preparation of beer-taste fermented alcoholic beverage and analysis of the effect of 20 to 100 kDa peptide on beer-likeness and taste thickness (1) Production of beer-taste fermented alcoholic beverage A beer-taste fermented alcoholic beverage is produced at a pilot plant. rice field. 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 produced beer-taste fermented alcoholic beverages, the purine concentration, the original extract concentration and the peptide concentration were measured according to the above description, and the peptide ratio was calculated. The results are shown in Table 6.

In each sample, it was confirmed that the purine concentration was 4.5 mg / 100 mL or less and the peptide ratio was in the range of 2.6 to 16.1.

The sample beverages of sample numbers 1 to 3 were subjected to sensory evaluation by 5 trained panelists. The evaluation items were two items, "beer-likeness" and "taste thickness" described in Example 2 (4). 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, even a beer-taste fermented alcoholic beverage having a purine concentration of less than 4.5 mg / 100 mL can be beer-like by adjusting the peptide ratio within the range of 2.6 to 16.1 according to the purine concentration. It was confirmed that the thickness of beer and taste can be realized.

Claims (8)

A beer-taste fermented alcoholic beverage, the peptide concentration (mg) of the purine concentration in the beverage and the molecular weight of 20 to 100 kDa (HPLC gel filtration method) in the beverage with respect to the original extract concentration (OE concentration) (° P) in the beverage. The ratio (peptide concentration / OE concentration) of (/ 100 mL) is as follows (A), (B) and (C):
(A) The purine concentration is less than 4.5 mg / 100 mL, and the peptide concentration (mg / 100 mL) / OE concentration (° P) is 2.7 to 8.5.
(B) The purine concentration is less than 3.0 mg / 100 mL, and the peptide concentration (mg / 100 mL) / OE concentration (° P) is 2.6 to 12.4.
(C) The purine concentration is less than 0.5 mg / 100 mL, and the peptide concentration (mg / 100 mL) / OE concentration (° P) is 2.7 to 16.1.
At least one meets the peptide of the molecular weight 20~100kDa is derived from wheat and barley malt and / or ungerminated the beer-taste fermented alcoholic beverage according to at least a portion of the raw material, beer-taste fermented alcoholic beverage. The beer-taste fermented alcoholic beverage according to claim 1, wherein the malt is wheat malt and / or barley malt. The beer-taste fermented alcoholic beverage according to claim 1 or 2 , wherein the purine concentration and the peptide concentration / OE concentration satisfy at least one of the above (B) and (C). The beer-taste fermented alcoholic beverage according to any one of claims 1 to 3, wherein the purine concentration and the peptide concentration / OE concentration satisfy the above (C). The beer-taste fermented alcoholic beverage according to any one of claims 1 to 4 , wherein malt and / or ungerminated wheat is at least a part of the raw material. The beer-taste fermented alcoholic beverage according to any one of claims 1 to 5 , wherein at least wheat malt is used as malt. 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 (peptide concentration / OE concentration) of the peptide concentration (mg / 100 mL) of the molecular weight of 20 to 100 kDa (HPLC gel filtration method) 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 peptide concentration (mg / 100 mL) / OE concentration (° P) is 2.7 to 8.5.
(B) The purine concentration is less than 3.0 mg / 100 mL, and the peptide concentration (mg / 100 mL) / OE concentration (° P) is 2.6 to 12.4.
(C) The purine concentration is less than 0.5 mg / 100 mL, and the peptide concentration (mg / 100 mL) / OE concentration (° P) is 2.7 to 16.1.
At least one meets the peptide of the molecular weight 20~100kDa is derived from wheat and barley malt and / or ungerminated the beer-taste fermented alcoholic beverage according to at least some of the raw materials, the method of producing beer-taste fermented alcoholic beverage .. The method for producing a beer-taste fermented alcoholic beverage according to claim 7, wherein the malt is wheat malt and / or barley malt.

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