JP7534992B2 - Fermented malt beverage - Google Patents

Description

The present invention relates to a fermented malt beverage.

Fermented malt beverages such as regular beer and low-malt beer contain purines. Purines are metabolized in the liver to become uric acid, which crystallizes and accumulates in joints, causing gout. For this reason, there is a demand for fermented malt beverages with reduced purine content.
For example, Patent Document 1 discloses an invention relating to a method for producing a beer-like sparkling beverage that has a very low purine content despite using a high proportion of malt as an ingredient, and a beer-like sparkling beverage produced using said method.

JP 2018-64503 A

In this situation, various fermented malt beverages with reduced purine content have been investigated, but there is a demand for further improved fermented malt beverages that have a reduced purine content (for example, fermented malt beverages that have a taste characteristic of beer-flavored beverages and suppressed undesirable aromas).

The present invention provides a fermented malt beverage that contains acetaldehyde and ethyl acetate in a predetermined ratio while adjusting the malt ratio, purine content, and original wort extract concentration within predetermined ranges. Specifically, the present invention provides the following aspects [1] to [13].
[1]
The malt ratio is 10% by mass or more, the purine content is less than 2.0 mg/100 ml, and the original wort extract concentration is 5.0% by mass or more;
Contains acetaldehyde and ethyl acetate,
The acetaldehyde content (X) is 25.0 ppm by mass or less,
A fermented malt beverage having a ratio [(Y)/(X)] of an ethyl acetate content (Y) (unit: mass ppm) to an acetaldehyde content (X) (unit: mass ppm) of 1.5 to 40.0.
[2]
The fermented malt beverage according to [1] above, wherein the acetaldehyde content (X) is 0.1 to 25.0 ppm by mass based on the total amount of the fermented malt beverage.
[3]
The fermented malt beverage according to [1] or [2] above, wherein the ethyl acetate content (Y) is 1.0 to 70 ppm by mass based on the total amount of the fermented malt beverage.
[4]
The fermented malt beverage according to any one of [1] to [3] above, wherein the total content of the acetaldehyde content (X) and the ethyl acetate content (Y) is 1.1 to 100 ppm by mass based on the total amount of the fermented malt beverage.
[5]
The fermented malt beverage according to any one of [1] to [4] above, further comprising isoamyl acetate, and the ratio of the isoamyl acetate content (Z) (unit: mass ppm) to the acetaldehyde content (X) (unit: mass ppm) [(Z)/(X)] is 0.1 to 8.0.
[6]
The fermented malt beverage according to any one of [1] to [5], further comprising isoamyl acetate, the content (Z) of isoamyl acetate being 0.1 to 10.0 ppm by mass based on the total amount of the fermented malt beverage.
[7]
The fermented malt beverage according to any one of [1] to [6], wherein the total content of the acetaldehyde content (X) and the isoamyl acetate content (Z) is 0.2 to 30 ppm by mass based on the total amount of the fermented malt beverage.
[8]
The fermented malt beverage according to any one of [1] to [7] above, having a carbohydrate content of 1.5 g/100 ml or less.
[9]
The fermented malt beverage according to any one of [1] to [8] above, having a malt usage ratio of 20% or more and a purine content of less than 1.0 mg/100 ml.
[10]
The fermented malt beverage according to any one of [1] to [9] above, which contains a distilled liquor.

A preferred embodiment of the fermented malt beverage of the present invention can be a beverage that has a taste characteristic of a beer-flavored beverage and suppresses undesirable aromas, while still having a reduced content of purines, for example.

1. Fermented Malt Beverage In this specification, the term "fermented malt beverage" refers to a beverage obtained by fermenting at least malt and water as ingredients using yeast as ingredients.
The fermented malt beverage according to one embodiment of the present invention may be an alcohol-containing fermented malt beverage having an alcohol content of 1 (v/v)% or more, or may be a non-alcoholic fermented malt beverage having an alcohol content of less than 1 (v/v)%. The non-alcoholic fermented malt beverage may be produced by undergoing a fermentation process using yeast and then removing the alcohol generated in the fermentation process, or may be produced by stopping the fermentation process using yeast at a stage where the alcohol content is less than 1 (v/v)%.

Furthermore, the fermented malt beverage of one embodiment of the present invention is preferably a beer-flavored beverage, which is an alcoholic or non-alcoholic carbonated beverage having a beer-like flavor, and is more preferably a beer-flavored beverage using barley malt.
The malt fermented beverage of one embodiment of the present invention may be an ale beer-flavored beverage brewed through a fermentation process using top-fermenting yeast, or may be a lager beer-flavored beverage brewed through a fermentation process using bottom-fermenting yeast.

Furthermore, the fermented malt beverage of one embodiment of the present invention may be beer, or may be a fermented malt beverage other than beer (such as a low-malt beer). In this specification, "beer" refers to a beverage obtained by fermenting malt, hops, and water as ingredients using yeast, and specifically refers to the beverage defined in the Liquor Tax Act and the Interpretation Notice of Liquor Administration-related Laws and Regulations, etc., which came into force on April 1, 2018.
The fermented malt beverage of one embodiment of the present invention may be a fermented malt beverage containing distilled alcohol, such as spirits, whiskey, shochu, etc. Among the fermented malt beverages containing distilled alcohol, a fermented malt beverage containing spirits is preferred, and a fermented malt beverage containing wheat spirits is more preferred.

The fermented malt beverage of the present invention has a malt ratio of 10% by mass or more, a purine content of less than 2.0 mg/100 ml, and an original wort extract concentration of 5.0% by mass or more. The beverage contains acetaldehyde and ethyl acetate, has an acetaldehyde content (X) of 25.0 ppm by mass or less, and has a ratio [(Y)/(X)] of the ethyl acetate content (Y) (unit: ppm by mass) to the acetaldehyde content (X) (unit: ppm by mass) of 1.5 to 40.0.
By preparing a fermented malt beverage in this manner, it is possible to produce a beverage that has a reduced purine content of less than 2.0 mg/100 ml, yet still has a good taste characteristic of a beer-flavored beverage, while also having a high effect of suppressing odors that are unsuitable for a beer-flavored beverage.

In the fermented malt beverage of the present invention, from the viewpoint of providing a fermented malt beverage with an excellent taste characteristic of a beer-flavored beverage, the malt ratio is 10% by mass or more, but is preferably 15% by mass or more, more preferably 20% by mass or more, more preferably 22% by mass or more, even more preferably 24% by mass or more, and even more preferably 28% by mass or more, and may further be 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, or 60% by mass or more, and may be 100% by mass or less, but may be 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, or 40% by mass or less.
In this specification, "malt ratio" means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor-related Administrative Laws and Regulations, etc., which came into effect on April 1, 2018.

In one embodiment of the fermented malt beverage of the present invention, the proline content is preferably 25 mg/L or more, more preferably 30 mg/L or more, even more preferably 35 mg/L or more, even more preferably 40 mg/L or more, and particularly preferably 50 mg/L or more, and may be 60 mg/L or more, 70 mg/L or more, 80 mg/L or more, 90 mg/L or more, or 100 mg/L or more, and may be 400 mg/L or less, 350 mg/L or less, 320 mg/L or less, 300 mg/L or less, 280 mg/L or less, 250 mg/L or less, 220 mg/L or less, 210 mg/L or less, 200 mg/L or less, 190 mg/L or less, 180 mg/L or less, 170 mg/L or less, 160 mg/L or less, or 150 mg/L or less.
Proline is a type of amino acid that is relatively abundant in barley such as malt and whose content does not change much before and after the fermentation process. If the proline content is within the above range, a fermented malt beverage with a better taste can be obtained.
In this specification, the proline content can be measured, for example, using an automatic amino acid analyzer L-8800A manufactured by Hitachi, Ltd.

In the fermented malt beverage of the present invention, the purine content is less than 2.0 mg/100 mL, but is preferably 1.5 mg/100 mL or less, more preferably 1.2 mg/100 mL or less, and even more preferably 1.0 mg/100 mL or less, and may be less than 1.0 mg/100 mL, 0.8 mg/100 mL or less, 0.7 mg/100 mL or less, 0.6 mg/100 mL or less, 0.5 mg/100 mL or less, or less than 0.5 mg/100 mL, or may be more than 0.00 mg/100 mL, 0.01 mg/100 mL or more, 0.05 mg/100 mL or more, 0.1 mg/100 mL or more, 0.15 mg/100 mL or more, or 0.2 mg/100 mL or more.

In this specification, the term "purine" refers to the four purine bases adenine, xanthine, guanine, and hypoxanthine.
In the quantitative determination of purines, it is difficult to distinguish adenylic acid and adenosine from "adenine", and it is also difficult to distinguish guanylic acid and guanosine from "guanine". Therefore, "adenine" includes the adenine base, adenylic acid, and adenosine. Furthermore, "guanine" includes the guanine base, guanylic acid, and guanosine.

The purine content in a fermented malt beverage is the total content of the four purine bases mentioned above, and refers to the value measured using a method of detection using LC-MS/MS after treatment with perchloric acid ("Guide to microanalysis of purines in alcoholic beverages," Japan Food Research Laboratories, Internet (https://www.jfrl.or.jp/storage/file/news_vol4_no23.pdf, searched August 2015).

In the fermented malt beverage of the present invention, the original wort extract concentration is 5.0% by mass or more from the viewpoint of producing a fermented malt beverage having an excellent taste characteristic of a beer-taste beverage, but is preferably 6.0% by mass or more, more preferably 6.5% by mass or more, more preferably 7.0% by mass or more, even more preferably 7.5% by mass or more, still more preferably 8.0% by mass or more, and particularly preferably 8.5% by mass or more, and from the viewpoint of producing a fermented malt beverage having a refreshing aroma and sweet aroma characteristic of a beer-taste beverage, the original wort extract concentration is preferably 20.0% by mass or less, more preferably 18.0% by mass or less, more preferably 16.0% by mass or less, even more preferably 15.0% by mass or less, still more preferably 14.0% by mass or less, and particularly preferably 13.0% by mass or less.

In this specification, the term "original wort extract concentration" is synonymous with "original extract concentration". In addition, in the case of an alcoholic beverage having an alcohol content of 1 (v/v)% or more, the term "original extract concentration" in this specification refers to the extract content under the Japanese Liquor Tax Law, that is, the number of grams of non-volatile components contained in ¹⁰⁰ cm3 of the original volume at a temperature of 15°C. In the case of a non-alcoholic beverage having an alcohol content of less than 1 (v/v)%, the term refers to the extract value (mass%) measured on a degassed sample according to the analytical method set forth by the International Committee of Brewers of Japan (BCOJ Beer Analysis Method (Fermentation of the Brewing Society of Japan, edited by the Brewers of Japan, revised and expanded edition in 2013)).

The fermented malt beverage of the present invention contains acetaldehyde and ethyl acetate, and has an acetaldehyde content (X) of 25.0 ppm by mass or less, and is adjusted so that the ratio [(Y)/(X)] of the ethyl acetate content (Y) (unit: ppm by mass) to the acetaldehyde content (X) (unit: ppm by mass) is 1.5 to 40.0.
In a fermented malt beverage with a reduced purine content as in the present invention, acetaldehyde contributes to improving the flavor characteristic of a beer-taste beverage, and ethyl acetate suppresses aromas unsuitable for a beer-taste beverage and contributes to improving the refreshing aroma characteristic of a beer-taste beverage. In order to obtain a fermented malt beverage with these improved properties in a well-balanced manner, the acetaldehyde content (X) is set to 25.0 ppm by mass or less, and the ratio [(Y)/(X)] is set to 1.5 to 40.0.

In the fermented malt beverage of the present invention, from the standpoint of suppressing aromas unsuitable for a beer-taste beverage and providing a fermented malt beverage with a refreshing aroma characteristic of a beer-taste beverage, the acetaldehyde content (X) is 25.0 ppm by mass or less, based on the total amount (100% by mass) of the fermented malt beverage, but is preferably 20 ppm by mass or less, more preferably 15 ppm by mass or less, even more preferably 11 ppm by mass or less, still more preferably 8.5 ppm by mass or less, particularly preferably 7.8 ppm by mass or less, and may further be 7.5 ppm by mass or less, 7.0 ppm by mass or less, 6.5 ppm by mass or less, or 6.0 ppm by mass or less.
Furthermore, in one embodiment of the present invention, from the perspective of providing a fermented malt beverage with an improved taste that is more characteristic of a beer-taste beverage, the acetaldehyde content (X) is, based on the total amount (100% by mass) of the fermented malt beverage, preferably 0.1 ppm by mass or more, more preferably 0.6 ppm by mass or more, even more preferably 0.8 ppm by mass or more, still more preferably 1.0 ppm by mass or more, particularly preferably 1.3 ppm by mass or more, and may even be 1.5 ppm by mass or more, 2.0 ppm by mass or more, 2.3 ppm by mass or more, or 2.5 ppm by mass or more.

In the fermented malt beverage of the present invention, from the viewpoint of providing a fermented malt beverage that has a well-balanced taste characteristic of a beer-taste beverage and a refreshing aroma characteristic of a beer-taste beverage with aromas unsuitable for a beer-taste beverage suppressed, the ratio [(Y)/(X)] is 1.5 to 40.0, but is preferably 1.8 or more, more preferably 2.0 or more, even more preferably 2.5 or more, still more preferably 3.0 or more, particularly preferably 3.5 or more, and may further be 4.0 or more, 4.5 or more, 5.0 or more, 5.5 or more, 6.0 or more, 6.5 or more, or 7.0 or more, and is preferably 35.0 or less, more preferably 30.0 or less, even more preferably 25.0 or less, and even more preferably 22.0 or less.

In one embodiment of the fermented malt beverage of the present invention, from the standpoint of providing a fermented malt beverage in which aromas unsuitable for a beer-taste beverage are further suppressed and the refreshing aroma characteristic of a beer-taste beverage is further enhanced, the ethyl acetate content (Y) is, based on the total amount (100% by mass) of the fermented malt beverage, preferably 1.0 ppm by mass or more, more preferably 3.0 ppm by mass or more, even more preferably 5.0 ppm by mass or more, still more preferably 7.0 ppm by mass or more, particularly preferably 10.0 ppm by mass or more, and may further be 12.0 ppm by mass or more, 13.5 ppm by mass or more, 15.0 ppm by mass or more, or 16.5 ppm by mass or more.
Furthermore, from the viewpoint of producing a fermented malt beverage with a good taste characteristic of a beer-taste beverage, the ethyl acetate content (Y) is, based on the total amount (100 mass%) of the fermented malt beverage, preferably 70 ppm by mass or less, more preferably 60 ppm by mass or less, even more preferably 50 ppm by mass or less, still more preferably 40 ppm by mass or less, and particularly preferably 35 ppm by mass or less, and may further be 30 ppm by mass or less, 28 ppm by mass or less, 27 ppm by mass or less, 26 ppm by mass or less, or 25 ppm by mass or less.

In one embodiment of the fermented malt beverage of the present invention, from the viewpoint of providing a fermented malt beverage that has a well-balanced taste characteristic of a beer-taste beverage and a refreshing aroma characteristic of a beer-taste beverage with odors unsuitable for a beer-taste beverage suppressed, the total content of the acetaldehyde content (X) and the ethyl acetate content (Y) is preferably 1.1 ppm by mass or more, more preferably 1.6 ppm by mass or more, more preferably 3.0 ppm by mass or more, even more preferably 5.0 ppm by mass or more, still more preferably 7.0 ppm by mass or more, and particularly preferably 1.6 ppm by mass or more, based on the total amount (100% by mass) of the fermented malt beverage. It is preferably 10.0 ppm by mass or more, and may be 12.0 ppm by mass or more, 13.5 ppm by mass or more, 15.0 ppm by mass or more, 17.5 ppm by mass or more, or 20.0 ppm by mass or more, and is preferably 100 ppm by mass or less, more preferably 90 ppm by mass or less, more preferably 80 ppm by mass or less, even more preferably 70 ppm by mass or less, even more preferably 60 ppm by mass or less, particularly preferably 55 ppm by mass or less, and may be 50 ppm by mass or less, 45 ppm by mass or less, 40 ppm by mass or less, 35 ppm by mass or less, or 30 ppm by mass or less.

The fermented malt beverage of one embodiment of the present invention preferably further contains isoamyl acetate.
The inclusion of isoamyl acetate can enhance the effect of acetaldehyde in improving the flavor characteristic of a beer-taste beverage, and can also provide a fermented malt beverage that suppresses odors unsuitable for a beer-taste beverage and further enhances the refreshing odor characteristic of a beer-taste beverage.

From the above viewpoints, in the fermented malt beverage of one embodiment of the present invention, the ratio of the isoamyl acetate content (Z) (unit: ppm by mass) to the acetaldehyde content (X) (unit: ppm by mass) [(Z)/(X)] is preferably 0.1 or more, more preferably 0.2 or more, even more preferably 0.3 or more, still more preferably 0.4 or more, particularly preferably 0.6 or more, and may be 0.8 or more, 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, or 2.0 or more, and may be preferably 8.0 or less, more preferably 7.0 or less, even more preferably 6.5 or less, still more preferably 6.0 or less, particularly preferably 5.5 or less, and may be 5.0 or less, 4.5 or less, 4.0 or less, 3.7 or less, 3.5 or less, 3.2 or less, or 3.0 or less.

In one embodiment of the fermented malt beverage of the present invention, the content (Z) of isoamyl acetate is, from the above viewpoints, preferably 0.1 ppm by mass or more, more preferably 0.3 ppm by mass or more, even more preferably 0.5 ppm by mass or more, still more preferably 0.7 ppm by mass or more, particularly preferably 1.0 ppm by mass or more, and further preferably 1.2 ppm by mass or more, 1.4 ppm by mass or more, 1.6 ppm by mass or more, 1.8 ppm by mass or more, based on the total amount (100% by mass) of the fermented malt beverage. Or it may be 2.0 ppm by mass or more, and is preferably 10.0 ppm by mass or less, more preferably 9.0 ppm by mass or less, even more preferably 8.0 ppm by mass or less, even more preferably 7.0 ppm by mass or less, and particularly preferably 6.0 ppm by mass or less, and may further be 5.5 ppm by mass or less, 5.0 ppm by mass or less, 4.7 ppm by mass or less, 4.5 ppm by mass or less, 4.2 ppm by mass or less, 4.0 ppm by mass or less, or 3.8 ppm by mass or less.

In one embodiment of the fermented malt beverage of the present invention, the total content of the acetaldehyde content (X) and the isoamyl acetate content (Z) is, based on the total amount of the fermented malt beverage, preferably 0.2 ppm by mass or more, more preferably 0.5 ppm by mass or more, even more preferably 1.0 ppm by mass or more, still more preferably 1.5 ppm by mass or more, and particularly preferably 2.0 ppm by mass or more, and may also be 2.5 ppm by mass or more, 3.0 ppm by mass or more, 3.5 ppm by mass or more, 4.0 ppm by mass or more, 4.5 ppm by mass or more, or 5.0 ppm by mass or more. It may be 5.0 ppm by mass or more, or 5.0 ppm by mass or more, and is preferably 30 ppm by mass or less, more preferably 25 ppm by mass or less, even more preferably 20 ppm by mass or less, even more preferably 15 ppm by mass or less, and particularly preferably 10 ppm by mass or less, and may further be 9.0 ppm by mass or less, 8.5 ppm by mass or less, 8.0 ppm by mass or less, 7.5 ppm by mass or less, 7.0 ppm by mass or less, 6.5 ppm by mass or less, 6.0 ppm by mass or less, or 5.5 ppm by mass or less.

In one embodiment of the present invention, the acetaldehyde content (X), ethyl acetate content (Y), and isoamyl acetate content (Z) can be adjusted, for example, not only by adjusting the amount of each component added, but also by appropriately adjusting the fermentation conditions, etc.

The acetaldehyde content (X), ethyl acetate content (Y), and isoamyl acetate content (Z) can be measured by gas chromatography mass spectrometry (GC/MS).

In one embodiment of the fermented malt beverage of the present invention, from the viewpoint of providing a fermented malt beverage that is in line with recent health trends, the carbohydrate content may be 1.5 g/100 ml or less, 1.2 g/100 ml or less, 1.0 g/100 ml or less, 0.8 g/100 ml or less, 0.7 g/100 ml or less, 0.6 g/100 ml or less, 0.5 g/100 ml or less, or less than 0.5 g/100 ml, or may be 0.01 g/100 ml or more, 0.05 g/100 ml or more, 0.1 g/100 ml or more, or 0.2 g/100 ml or more.

In this specification, "carbohydrates" refers to carbohydrates based on the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially revised Consumer Affairs Agency Notification No. 8 of September 27, 2013), and specifically refers to the target food minus protein, lipids, dietary fiber, ash, alcohol and water. Therefore, the amount of carbohydrates in a food can be calculated by subtracting the amounts of protein, lipids, dietary fiber, ash and water from the weight of the food.
The amounts of protein, lipid, dietary fiber, ash and water can be measured by the methods listed in the Nutrition Labeling Standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method, the amount of lipid can be measured by the ether extraction method, the amount of dietary fiber can be measured by the Prosky method, the amount of ash can be measured by the direct ashing method, and the amount of water can be measured by the reduced pressure heating drying method.

The carbohydrate content of the fermented malt beverage of one embodiment of the present invention can be adjusted not only by adjusting the amount of water added, but also by appropriately setting the type, amount, and timing of addition of enzymes, the set temperatures and holding times for each temperature range when preparing the saccharified liquid, and the various conditions of the fermentation process (amount and timing of yeast addition, fermentation temperature, fermentation time), etc., in order to adjust the original wort extract concentration within the above range.

From the viewpoint of producing a beverage that resembles a beer-flavored beverage, the bitterness value of one embodiment of the fermented malt beverage of the present invention is preferably less than 60 BUs, more preferably 55 BUs or less, even more preferably 50 BUs or less, even more preferably 45 BUs or less, and particularly preferably 40 BUs or less, and may also be 35 BUs or less, 30 BUs or less, or 25 BUs or less.
In addition, when the fermented malt beverage of one embodiment of the present invention is a beverage using hops as a raw material, the bitterness value of the beverage may be 5 BUs or more, 7 BUs or more, 10 BUs or more, 12 BUs or more, or 15 BUs or more.
Furthermore, when the fermented malt beverage of one embodiment of the present invention is a beverage that does not use hops as a raw material, the bitterness value of the beverage may be less than 5.0 BUs, 3.0 BUs or less, 2.0 BUs or less, 1.0 BUs or less, 0.5 BUs or less, or 0.3 BUs or less.
The bitterness value of the fermented malt beverage of one embodiment of the present invention is an indicator of the bitterness imparted by hop-derived components, the main component of which isohumulone, and can be controlled by appropriately adjusting the amount of hops or hop-derived components such as hop extract used.
In addition, in this specification, the "bitterness value" of a beverage can be measured by the measurement method described in "8.15 Bitterness value" of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

As described above, the fermented malt beverage of one embodiment of the present invention may be an alcohol-containing fermented malt beverage or a non-alcoholic fermented malt beverage.
In the case of an alcohol-containing fermented malt beverage, the alcohol content of the fermented malt beverage of one embodiment of the present invention, from the viewpoint of providing a beverage that has a refreshing stimulating sensation, is preferably 1.0 (v/v)% or more, 1.5 (v/v)% or more, 2.0 (v/v)% or more, 2.5 (v/v)% or more, 3.0 (v/v)% or more, 3.5 (v/v)% or more, 4.0 (v/v)% or more, 4.5 (v/v)% or more, 5. It may be 0 (v/v)% or more, 5.4 (v/v)% or more, or 5.7 (v/v)% or more, and from the viewpoint of providing an easy-to-drink fermented malt beverage, it may be 20.0 (v/v)% or less, 17.0 (v/v)% or less, 15.0 (v/v)% or less, 12.0 (v/v)% or less, 10.0 (v/v)% or less, 9.0 (v/v)% or less, 8.0 (v/v)% or less, or 7.0 (v/v)% or less.
In this specification, the alcohol content is expressed as a percentage based on volume/volume ((v/v)%). The alcohol content of a beverage can be measured by any known method, for example, by a vibration density meter.

In addition, the fermented malt beverage of one embodiment of the present invention may further contain distilled liquor as an alcohol component in order to adjust the alcohol content, and may also contain spirits derived from grains.
Here, spirits refers to alcoholic beverages obtained by using grains such as wheat, barley, rice, buckwheat, and corn as raw materials, saccharifying them using malt or, if necessary, an enzyme agent, fermenting them using yeast, and then distilling them.
Among these, it is preferable that the fermented malt beverage of one embodiment of the present invention contains wheat spirits, from the viewpoint of providing a fermented malt beverage with a good taste.

The color of the fermented malt beverage of one embodiment of the present invention is not particularly limited, but may be amber or golden like regular beer, black like dark beer, or colorless and transparent, or a desired color may be imparted by adding a coloring agent or the like. The color of the fermented malt beverage can be distinguished by the naked eye, but may also be specified by the total light transmittance, chromaticity, etc.

The pH of the fermented malt beverage of one embodiment of the present invention is not particularly limited, but from the viewpoint of suppressing the growth of microorganisms, it is preferably 5.0 or less, more preferably 4.7 or less, even more preferably 4.6 or less, and even more preferably 4.5 or less, and from the viewpoint of improving the flavor of the beverage, it is preferably 2.0 or more, more preferably 3.0 or more, even more preferably 3.2 or more, even more preferably 3.5 or more, and may even be 4.0 or more, or 4.2 or more.

The fermented malt beverage of one embodiment of the present invention may be in a form in which the beverage is packed in a container, and examples of the container include bottles, plastic bottles, cans, and barrels, with cans, bottles, and plastic bottles being preferred from the viewpoint of ease of transport.

1.1 Raw Materials The main raw materials for the fermented malt beverage of one embodiment of the present invention are water and malt. Furthermore, the fermented malt beverage of one embodiment of the present invention may be a beverage that uses hops as an ingredient or a beverage that does not use hops.
In addition, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be used.

1.1.1 Malt and grains other than malt When malt is used as a raw material, the malt refers to the seeds of grains such as barley, wheat, rye, oats, oats, pearl barley, and oats that have been germinated, dried, and have had the roots removed, and may be of any origin or variety.
As the malt used in one embodiment of the present invention, barley malt is preferred. Barley malt is one of the malts most commonly used as a raw material for fermented malt beverages in Japan. There are various 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 may also be used. When using colored malt, different types of colored malt may be appropriately combined, or one type of colored malt may be used.

Also, grains other than malt may be used together with the malt.
Examples of such grains include wheat (barley, wheat, rye, oats, oats, pearl barley, oats, etc.) that do not fall under the category of malt, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, as well as starches obtained from these and extracts of these.

In cases where malt is not used, examples of fermented malt beverages include liquid sugar containing a carbon source, and malt fermented beverages that use a nitrogen source such as an amino acid-containing material (e.g., soy protein, etc.) from the above-mentioned grains other than malt.

1.1.2 Hops When hops are used in one embodiment of the present invention, examples of the form of the hops include pelleted hops, powdered hops, hop extract, etc. In addition, the hops used may be processed hop products such as isomerized hops and reduced hops.
When hops are used in one embodiment of the present invention, the amount of hops added is appropriately adjusted, but is preferably 0.0001 to 1 mass % based on the total amount (100 mass %) of the raw materials for the beverage.

In addition, a fermented malt beverage using hops as a raw material is a beverage containing iso-α acid, which is a component derived from hops. The content of iso-α acid in the fermented malt beverage using hops may be more than 0.1 ppm by mass or more than 1.0 ppm by mass based on the total amount (100% by mass) of the fermented malt beverage.
On the other hand, the content of iso-α acids in a hop-free fermented malt beverage may be 0.1 ppm by mass or less based on the total amount (100% by mass) of the fermented malt beverage.
In this specification, the content of iso-α-acids refers to the value measured by the high performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

1.1.3 Preservatives The fermented malt beverage according to one embodiment of the present invention may be a beverage containing a preservative.
Examples of the preservative used in one embodiment of the present invention include benzoic acid, benzoates such as sodium benzoate, benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate, dimethyl dicarbonate, etc. In addition, commercially available preparations such as Strong Sunprezer (manufactured by San-Ei Gen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used as the preservative.
These preservatives may be used alone or in combination of two or more kinds.

When a preservative is blended in the fermented malt beverage of one embodiment of the present invention, the blended amount of the preservative is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

1.1.4 Sweetener The fermented malt beverage according to one embodiment of the present invention may be further blended with a sweetener to produce a beverage.
Sweeteners used in one embodiment of the present invention include commercially available saccharified solutions prepared by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sugars with three or more sugars, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners.
These sweeteners may be used alone or in combination of two or more.
These sugars may be in the form of a liquid such as a solution, or a solid such as a powder.
There are also no particular limitations on the type of raw grain for starch, the method for refining starch, and the conditions for hydrolysis with enzymes or acids. For example, sugars with a higher ratio of maltose may be used by appropriately setting the conditions for hydrolysis with enzymes or acids. Other examples include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions thereof (sugar solutions).
Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), and sucralose.

Examples of water-soluble dietary fiber include resistant dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc., and from the viewpoint of versatility such as stability and safety, resistant dextrin or polydextrose is preferred.

1.1.5 Bittering Agents and Bitterness-Promoting Agents The fermented malt beverage of one embodiment of the present invention may be a beverage further containing one or more selected from bittering agents and bitterness-promoting agents.
In the fermented malt beverage of one embodiment of the present invention, the bitterness may be imparted by hops, or the bittering agent or bitterness imparting agent shown below may be used together with hops. Alternatively, hops may not be used and the bittering agent or bitterness imparting agent shown below may be used instead of hops.
The bittering agent or bitterness imparting agent is not particularly limited, and may be any agent that is used as a bitterness imparting agent in ordinary beer or happoshu, such as rose wax, lychee, anise, juniper nut, sage, ramie sage, Ganoderma lucidum, Ganoderma lucidum, bay leaf, quasin, caffeine, absinthin, naringin, citrus extract, bittern extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe arborescens extract, rose wax extract, lychee extract, laurel extract, sage extract, caraway extract, and the like.
These bittering agents and bitterness imparting agents may be used alone or in combination of two or more kinds.

1.1.6 Antioxidants The fermented malt beverage according to one embodiment of the present invention may be made into a beverage further containing an antioxidant.
The antioxidant is not particularly limited, and any antioxidant that is used in ordinary beer or happoshu can be used, such as ascorbic acid, erythorbic acid, and catechin.
These antioxidants may be used alone or in combination of two or more kinds.

1.1.7 Flavoring Agent The fermented malt beverage according to one embodiment of the present invention may be further blended with a flavoring agent to produce a beverage.
The flavoring is not particularly limited, and a general beer flavoring can be used. The beer flavoring is used to impart a beer-like flavor.
Beer flavorings include esters and higher alcohols, specifically, n-propanol, isobutanol, and the like.
These fragrances may be used alone or in combination of two or more kinds.

1.1.8 Acidulant The fermented malt beverage according to one embodiment of the present invention may be further blended with an acidulant to produce a beverage.
The acidulant is not particularly limited as long as it is a substance having a sour taste, and examples thereof include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof.
Among these, at least one selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof is preferred, at least one selected from tartaric acid, phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid, and salts thereof is more preferred, and at least one selected from tartaric acid, phosphoric acid, and lactic acid is even more preferred.
These acidulants may be used alone or in combination of two or more kinds.

1.1.9 Salts The fermented malt beverage according to one embodiment of the present invention may be further blended with salts to produce a beverage.
Examples of salts include sodium chloride, potassium acid phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.
These salts may be used alone or in combination of two or more kinds.

1.2 Carbon Dioxide Gas The carbon dioxide gas contained in the fermented malt beverage of one embodiment of the present invention can be the carbon dioxide gas generated during the fermentation process of the fermented malt beverage, but the amount of carbon dioxide gas may be adjusted by adding carbonated water as appropriate.

The carbon dioxide concentration of the fermented malt beverage of one embodiment of the present invention is preferably 0.30 (w/w)% or more, more preferably 0.35 (w/w)% or more, even more preferably 0.40 (w/w)% or more, even more preferably 0.42 (w/w)% or more, particularly preferably 0.45 (w/w)% or more, and is preferably 0.80 (w/w)% or less, more preferably 0.70 (w/w)% or less, even more preferably 0.60 (w/w)% or less, even more preferably 0.57 (w/w) or less, particularly preferably 0.55 (w/w)% or less.
In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in question in a water bath at 20°C for 30 minutes or more while shaking it occasionally.

When the fermented malt beverage of one embodiment of the present invention is a bottled beverage, the carbon dioxide pressure of the bottled beverage may be appropriately adjusted within the range of the above carbon dioxide concentration, but may be 5.0 kg/cm ² or less, 4.5 kg/cm ² or less, or 4.0 kg/cm ² or less, or 0.20 kg/cm ² or more, 0.50 kg/cm ² or more, or 1.0 kg/cm ² or more. Any of these upper and lower limits may be combined, and for example, the carbon dioxide pressure of the beverage may be 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 4.0 kg/cm ² or less.
In this specification, the gas pressure refers to the gas pressure inside a container, unless otherwise specified.
The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample at 20°C to an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to release the gas, closing the stopcock again, swinging the internal gas pressure gauge, and reading the value when the needle 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 fermented malt beverage of one embodiment of the present invention, as necessary, within limits that do not impair the effects of the present invention.
Such additives include, for example, colorants, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and flavorings such as amino acids.
The coloring agent is used to give the beverage a beer-like color, and caramel coloring can be used. The foam-forming agent is used to form a beer-like foam in the beverage or to maintain the foam in the beverage, and can be appropriately selected from plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, peptide-containing substances such as collagen peptide, yeast extract, and the like.
The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast extract, bran components such as rice or wheat, vitamins, and mineral agents, which may be used alone or in combination.

1.4 Packaged Beverage The fermented malt beverage according to one embodiment of the present invention may be a packaged beverage packaged in a container. Containers of any shape and material may be used for packaged beverages, and examples of containers include bottles, cans, barrels, and plastic bottles. Cans, bottles, and plastic bottles are particularly preferred from the viewpoint of ease of portability.

2. Method for Producing Fermented Malt Beverage A method for producing a fermented malt beverage according to one embodiment of the present invention may be any method that includes a step of adding yeast to a raw material containing water and malt and carrying out alcoholic fermentation, and specifically includes a method including the following steps (1) and (2).
Step (1): A step of obtaining a pre-fermentation liquid by performing at least one of a saccharification treatment, a boiling treatment, and a solid content removal treatment using various raw materials.
Step (2): A step of adding yeast to the pre-fermentation liquid to carry out alcoholic fermentation.

In addition, from the viewpoint of adjusting the purine content to fall within the above-mentioned range, it is preferable that the method for producing a fermented malt beverage of one embodiment of the present invention further includes the following step (3).
Step (3): A step of performing a treatment to remove purines.

Furthermore, in the method for producing a fermented malt beverage according to one embodiment of the present invention, it is preferable to further include the following step (4).
Step (4): A step of confirming and/or adjusting the acetaldehyde content (X) and the ethyl acetate content (Y), and, if necessary, the isoamyl acetate content (Z).

In addition, in the manufacturing method of one embodiment of the present invention, when a beverage having a bitterness value of 5 BUs or more is manufactured using raw materials, it is preferable to have a step of adding hops. In addition, when a beverage having a bitterness value of less than 5 BUs is manufactured using raw materials, it is preferable not to have a step of adding hops.

<Step (1)>
Step (1) is a step of obtaining a pre-fermentation liquid by performing at least one of a saccharification treatment, a boiling treatment, and a solid content removal treatment using various raw materials.
For example, when malt is used as the various raw materials, water and various raw materials including malt are charged into a brewing kettle or brewing tank, and enzymes such as amylase and protease are added as necessary. As various raw materials other than malt, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be added. These may be added before saccharification treatment, during saccharification treatment, or after completion of saccharification treatment. Also, these may be added after alcoholic fermentation in the next step.

The mixture of various raw materials is heated and subjected to saccharification treatment to saccharify the starch in the raw materials.
The temperature and time of the saccharification treatment are preferably adjusted as appropriate taking into consideration the type of malt used, the malt ratio, the water and raw materials other than malt, the type and amount of enzymes used, the original extract concentration of the final beverage, etc. For example, in one embodiment of the present invention, the saccharification treatment temperature is preferably 55 to 75°C, and the saccharification treatment time is preferably 30 to 240 minutes. After the saccharification treatment, filtration is performed to obtain a saccharified liquid.

It is preferable to subject this saccharified solution to a boiling treatment.
When hops, bittering agents, etc. are used as raw materials during the boiling treatment, it is preferable to add these materials. Hops, bittering agents, etc. may be added during the period from the start of boiling the saccharified solution to before the end of boiling.
After the boiling process is completed, it is preferable to transfer the mixture to a whirlpool, cool it to 0 to 20°C, and then remove solids such as coagulated proteins. This process allows the original extract concentration to be adjusted to the above-mentioned range. In this way, the pre-fermentation liquid is obtained.

Instead of the saccharified liquid, a pre-fermentation liquid may be prepared by adding malt extract to warm water, adding hops, bittering agents, etc., and boiling the mixture.

In addition, when malt is not used as one of the various raw materials, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a pre-fermentation liquid.
When hops are used, they may be added before the boiling treatment or between the start and end of boiling of the liquid sugar solution.

<Step (2)>
This is a step in which yeast is added to the pre-fermentation liquid obtained in step (1) to carry out alcoholic fermentation.
The yeast used in this step can be appropriately selected taking into consideration the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

The yeast may be added to the raw materials as a yeast suspension, or a slurry of concentrated yeast by centrifugation or sedimentation may be added to the pre-fermentation liquid. Alternatively, the yeast may be added after centrifuging and removing the supernatant completely. The amount of yeast added to the raw liquid may be appropriately set, and is, for example, about 5 x 10 ⁶ cells/mL to 1 x 10 ⁸ cells/mL.

Various conditions such as fermentation temperature and fermentation period during alcoholic fermentation can be set as appropriate, but from the viewpoint of adjusting the acetaldehyde content (X), ethyl acetate content (Y), and isoamyl acetate content (Z), fermentation may be performed under conditions of 8 to 25° C. and 5 to 10 days. The temperature (heating up or cooling) or pressure of the fermentation liquid may be changed during the fermentation process.
After completion of this step, the yeast may be removed using a filter or the like, and additives such as water, flavorings, acidulants, and colorants may be added as necessary.

<Step (3)>
In the method for producing a fermented malt beverage according to one embodiment of the present invention, it is preferable to carry out a process for removing purines as step (3). By carrying out step (3), it is possible to obtain a fermented malt beverage having a reduced purine content within the above-mentioned range.

Examples of the process for removing purines include adsorption processes that use activated carbon or zeolite to adsorb and remove purines. Specific methods for adsorption processes that can be used include known methods.

Furthermore, a purine nucleosidase treatment may be carried out before the adsorption treatment.
In the purine nucleosidase treatment, purine nucleosidase is applied to the fermentation raw material liquid before fermentation or the fermentation liquid after fermentation in advance to convert adenosine and guanosine in the solution into free purine groups, and at least a portion of these free purine groups can be converted into xanthine, which is a free purine group that is not assimilable by yeast.
By carrying out this treatment followed by an adsorption treatment, xanthine, among the purines, can be preferentially adsorbed and removed, thereby reducing the purine content in the final fermented malt beverage.
There is no restriction on the timing of the purine nucleosidase treatment, so long as it is performed before the adsorption treatment, and it may be performed simultaneously with or after completion of step (1), or simultaneously with or after completion of step (2).

<Step (4)>
In one embodiment of the method for producing a fermented malt beverage of the present invention, it is preferable to carry out, as step (4), a step of confirming and/or adjusting the acetaldehyde content (X) and the ethyl acetate content (Y), and, if necessary, the isoamyl acetate content (Z).
The timing of carrying out step (4) is not limited, and it may be carried out simultaneously with any one or more of steps (1) to (3), or may be carried out separately between steps (1) and (2), between steps (2) and (3), or after step (3). Among these, it is preferable to carry out step (4) after steps (1) to (3).
In other words, it is preferable to measure the acetaldehyde content (X) and the ethyl acetate content (Y) of the beverage obtained through steps (1) to (3), and, if necessary, confirm and/or adjust the isoamyl acetate content (Z).

The acetaldehyde content (X), ethyl acetate content (Y), and isoamyl acetate content (Z) can also be adjusted by appropriately setting the yeast species, fermentation conditions, etc. in steps (1) and (2). Therefore, in step (4), it is preferable to measure the contents of these components to confirm whether they are within the above-mentioned ranges. If any of these components is outside the range, it is preferable to adjust the content by adding a component outside the range or by adding water to dilute the content.
Furthermore, when the contents of each component derived from the raw material are within the desired range due to the amount of each component extracted, there is no need to adjust the contents of these components in this step.

After these steps, steps such as a storage step and a filtration step, which are well known to those skilled in the art in the production of fermented malt beverages, may be carried out.

In one embodiment of the present invention, when a non-alcoholic fermented malt beverage is produced, it is preferable to further carry out steps (5) and (6).
Step (5): A step of removing the alcohol from the fermentation solution after step (2).
Step (6): A step of adjusting the amount of carbon dioxide gas after step (5).
When producing a non-alcoholic fermented malt beverage, steps (3) and (4) may be carried out between step (2) and step (5), between step (5) and step (6), or after step (6), but it is preferable to carry out them at least after step (5).

In step (5), the alcohol generated by the fermentation step in step (2) is preferably removed by a heat treatment. The heat treatment conditions can be the same as those used in the production of a general non-alcoholic fermented malt beverage.
In addition, after the step (5), the alcohol is removed from the solution and carbon dioxide gas is also removed, so it is preferable to adjust the amount of carbon dioxide gas in the step (6).
The amount of carbon dioxide gas may be adjusted by mixing the solution after step (5) with carbonated water, or carbon dioxide gas may be added directly to the solution after step (5).

The fermented malt beverage according to one embodiment of the present invention thus obtained is filled into a specified container and distributed on the market as a product.
The method for packaging the fermented malt beverage is not particularly limited, and any method known to those skilled in the art may be used. In the packaging step, the fermented malt beverage of the present invention is filled and sealed in a container. In the packaging step, containers of any shape and material may be used, and examples of the containers include those described in "1.4 Packaged beverages".

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

Examples 1 to 11, Comparative Examples 1 to 12
Grain raw materials including crushed barley malt were charged into a brewing tank containing 120 L of hot water, and the temperature was gradually increased and maintained, followed by filtration to remove malt residue, to obtain wort. The wort was then charged into a boiling kettle, sugar solution was added so that the malt ratio was the value shown in Tables 1 to 3, hops were further added, and the volume was adjusted to 100 L with hot water, followed by boiling. After the boiling process, solid-liquid separation was performed, and the obtained clear wort was cooled and aerated with oxygen to obtain a pre-fermentation liquid before the addition of yeast.

To the pre-fermentation liquid thus obtained, brewer's yeast (bottom fermenting yeast) was added and fermented for about one week, after which a further maturation period of about one week was allowed to take place, after which the yeast was removed by filtration, and further, purine adsorption treatment was carried out as necessary, while extract adjustment water, acetaldehyde, and ethyl acetate were added as necessary to prepare fermented malt beverages (beer-flavored beverages) having the purine content, original wort extract concentration, carbohydrate content, acetaldehyde content (X), and ethyl acetate content (Y) shown in Tables 1 to 3.

The resulting fermented malt beverages were evaluated by six trained panelists who tasted each beverage as follows, with the results shown in Tables 1 to 3.

[Taste typical of beer-flavored beverages]
Each panelist tasted the fermented malt beverages cooled to approximately 4°C and rated the "beer-taste-like taste" according to the following criteria using a score in increments of 0.5 ranging from 3 (maximum) to 0 (minimum). Prior to the evaluation of the "beer-taste-like taste," samples with scores of "3,""2,""1," and "0" were prepared in advance to ensure that the standards were consistent across panelists.
・“3”: The taste is strongly reminiscent of a beer-flavored beverage.
・“2”: Has a taste typical of a beer-flavored beverage.
・“1”: A slight taste reminiscent of a beer-flavored beverage can be felt.
・“0”: The taste does not resemble a beer-flavored beverage.
The scores of the six panelists were then averaged to determine the "taste of a beer-taste beverage." Beverages with a score of more than 1.0 were rated as passing.

[Whether or not there is an aroma that is inappropriate for a beer-flavored beverage]
Each panelist tasted the beer-taste beverages cooled to approximately 4°C and rated them for "the presence or absence of aromas inappropriate for a beer-taste beverage" using the following criteria, with a score ranging from 3 (maximum) to 0 (minimum) in increments of 0.5. Prior to the evaluation of "the presence or absence of aromas inappropriate for a beer-taste beverage," samples with scores of "3,""2,""1," and "0" were prepared in advance to ensure that the standards were consistent across panelists.
"3": No inappropriate aroma is detected in a beer-flavored beverage.
- "2": Almost no inappropriate aroma is detectable as a beer-flavored beverage.
- "1": There is a slight aroma that is inappropriate for a beer-flavored beverage.
"0": A strong aroma that is inappropriate for a beer-flavored beverage.
The scores of the six panelists were then averaged to assess "the presence or absence of an aroma unsuitable for a beer-taste beverage." Beverages with a score of more than 1.0 were rated as passing.

[Overall evaluation of beer-flavored beverages]
In addition, each panelist tasted the beverages and provided an overall evaluation based on "whether or not it tasted like a beer-taste beverage" and "whether or not it had any aromas that were inappropriate for a beer-taste beverage," on a three-point scale according to the following criteria.
- "Good": Both ratings of "taste typical of a beer-taste beverage" and "presence or absence of any aroma inappropriate for a beer-taste beverage" were 2.5 or higher.
・“△”: Does not fall under “○” or “×”.
"X": At least one of the ratings of "taste typical of a beer-taste beverage" and "presence or absence of an aroma inappropriate for a beer-taste beverage" is 1.0 or less.

As can be seen from Tables 1 to 3, the fermented malt beverages prepared in Examples 1 to 11 had a reduced purine content, yet still had a taste characteristic of a beer-taste beverage and suppressed undesirable aromas. On the other hand, the fermented malt beverages prepared in Comparative Examples 1 to 12 were inferior in at least one of the taste characteristic of a beer-taste beverage and the effect of suppressing undesirable aromas when the purine content was reduced.

Examples 12 to 19
Following the same procedures as in Examples 1 to 11, purine adsorption treatment was performed as necessary, and extract adjustment water, acetaldehyde, ethyl acetate, and isoamyl acetate were added as necessary to prepare fermented malt beverages (beer-taste beverages) having the purine contents, original wort extract concentrations, carbohydrate contents, acetaldehyde contents (X), ethyl acetate contents (Y), and isoamyl acetate contents (Z) shown in Table 4.
The resulting fermented malt beverages were then evaluated for "taste similar to that of a beer-taste beverage" and "presence or absence of any aroma unsuitable for a beer-taste beverage" using the same methods as described above, with the results shown in Table 4.

As can be seen from Table 4, the malt fermented beverages prepared in Examples 12 to 19 have a reduced purine content, yet still have a taste characteristic of a beer-flavored beverage and suppressed undesirable aromas; in particular, the inclusion of isoamyl acetate results in a well-balanced improvement of both properties.

Claims (12)

The malt ratio is 10% by mass or more, the purine content is less than 2.0 mg/100 ml, and the original wort extract concentration is 5.0% by mass or more;
The carbohydrate content is 1.5 g/100 ml or less,
The proline content is 80 mg/L or more,
Contains acetaldehyde and ethyl acetate,
The acetaldehyde content (X) is 0.1 ppm by mass or more and 25.0 ppm by mass or less,
The content (Y) of ethyl acetate is 1.0 ppm by mass or more and 40 ppm by mass or less,
A fermented malt beverage having a ratio [(Y)/(X)] of an ethyl acetate content (Y) (unit: mass ppm) to an acetaldehyde content (X) (unit: mass ppm) of 1.5 to 40.0. The fermented malt beverage according to claim 1 , having a proline content of 100 mg/L or more. 3. The fermented malt beverage according to claim 1 or 2, excluding a beverage produced by allowing lipase to act under conditions of pH 4.4 or higher and lower than 5.5 in the saccharification step. The fermented malt beverage according to any one of claims 1 to 3, wherein the total content of the acetaldehyde content (X) and the ethyl acetate content (Y) is 1.1 to 60 ppm by mass based on the total amount of the fermented malt beverage. The fermented malt beverage according to any one of claims 1 to 4, further comprising isoamyl acetate, and the ratio [(Z)/(X)] of the content of isoamyl acetate (Z) (unit: ppm by mass) to the content of acetaldehyde (X) (unit: ppm by mass) is 0.1 to 8.0. The fermented malt beverage according to any one of claims 1 to 5, further comprising isoamyl acetate, the content (Z) of isoamyl acetate being 0.1 to 10.0 ppm by mass based on the total amount of the fermented malt beverage. The fermented malt beverage according to any one of claims 1 to 6, wherein the total content of the acetaldehyde content (X) and the isoamyl acetate content (Z) is 0.2 to 30 ppm by mass based on the total amount of the fermented malt beverage. 8. The malt fermented beverage according to claim 1, excluding beverages produced by treating a fermentation liquid with an adsorbent containing montmorillonite as a main component. The fermented malt beverage according to any one of claims 1 to 8, in which the malt usage ratio is 20% or more and the purine content is less than 1.0 mg/100 ml. The fermented malt beverage according to any one of claims 1 to 9, which contains a distilled alcoholic beverage. The fermented malt beverage according to any one of claims 1 to 10, wherein the ratio [(Y)/(X)] is 2.1 to 40.0. The fermented malt beverage according to any one of claims 1 to 10, wherein the ratio [(Y)/(X)] is 6.0 to 40.0.