JP7770232B2 - Beer-flavored beverages - Google Patents

Description

The present invention relates to a beer-flavored beverage. In particular, it relates to a beer-flavored alcoholic beverage that contains alcohol.

Malt is an important ingredient in beer-flavored alcoholic beverages such as beer and happoshu, which contain a lot of purines. However, beverages with a high malt content tend to have a particularly high purine content.
With the recent rise in health consciousness, there is a growing demand for low-calorie, low-sugar, and even low-purine products. In particular, there is a demand for beer-flavored alcoholic beverages with reduced purine content.
For example, Patent Document 1 describes a beer-flavored beverage that contains a barley-derived component and potable alcohol, has a purine content of 1.1 mg/100 mL or less, and contains specified ingredients, and states that the malt ratio is 10% or less.

Japanese Patent Application Laid-Open No. 2021-027844

As such, beer-flavored alcoholic beverages with a lower malt ratio have been investigated to reduce the purine content, but lowering the malt ratio can diminish the barley flavor and result in a noticeable astringent or sour aftertaste.
Therefore, there is a demand for a beer-flavored alcoholic beverage that has reduced purine content, yet retains the flavor derived from barley and has an improved aftertaste.

The present invention provides a beer-taste beverage in which the contents of purines and ferulic acid are adjusted to fall within specific ranges.
That is, the present invention includes the following aspects.
[1]
The purine content is 2.0 mg/100 mL or less,
Contains 350 μg/L or more of ferulic acid,
A beer-flavored alcoholic beverage in which the ratio [(X)/(Y)] of the ferulic acid content (X) (unit: μg/L) to the original extract concentration (Y) (unit: mass%) is 45 to 650.
[2]
The beer-flavored alcoholic beverage according to [1], wherein the content of ferulic acid is less than 6000 μg/L.
[3]
The beer-taste alcoholic beverage according to [1] or [2], wherein the original extract concentration is 3.0 to 20.0% by mass.
[4]
The beer-taste alcoholic beverage according to any one of [1] to [3], wherein the alcohol concentration is 1 to 10 (v/v)%.
[5]
The beer-flavored alcoholic beverage according to any one of [1] to [4], having a carbohydrate content of 1.5 g/100 mL or less.
[6]
The beer-taste alcoholic beverage according to any one of [1] to [5], which is a fermented malt beverage.
[7]
The beer-taste alcoholic beverage according to any one of [1] to [6], wherein the malt ratio is 10 to 65% by mass.
[8]
The purine content is 2.0 mg/100 mL or less,
The content of ferulic acid is 350 μg/L or more,
A method for producing a beer-flavored alcoholic beverage, in which the ratio [(X)/(Y)] of the ferulic acid content (X) (unit: μg/L) to the original extract concentration (Y) (unit: mass%) is adjusted to 45 to 650.
[9]
The purine content is 2.0 mg/100 mL or less,
The content of ferulic acid is 350 μg/L or more,
A method for improving the flavor of a beer-flavored alcoholic beverage, comprising adjusting the ratio [(X)/(Y)] of the ferulic acid content (X) (unit: μg/L) to the original extract concentration (Y) (unit: mass%) to 45 to 650.

A preferred aspect of the present invention provides a beer-flavored alcoholic beverage with a reduced astringent aftertaste and a refreshing taste. Another preferred aspect of the present invention provides a beer-flavored alcoholic beverage with a rich flavor derived from barley.

1. Beer-flavored alcoholic beverages In this specification, the term "beer-flavored alcoholic beverage" refers to an alcohol-containing carbonated beverage with a beer-like flavor. In other words, unless otherwise specified, the term "beer-flavored alcoholic beverage" in this specification encompasses any carbonated beverage with a beer flavor.
Therefore, "beer-flavored alcoholic beverages" encompass not only beer, a malt fermented beverage obtained by fermenting malt, hops, and water using yeast, but also carbonated alcoholic beverages to which beer flavorings containing esters, higher alcohols, lactones, etc. Examples of beer flavorings include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ-undecanoic acid, and the like. Decalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methyl propanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal , 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol.
Furthermore, the beer-flavored alcoholic beverage of one embodiment of the present invention may be an ale-flavored alcoholic beverage brewed through a fermentation process using a top-fermenting yeast (such as Saccharomyces), a lager-flavored alcoholic beverage brewed through a fermentation process using a bottom-fermenting yeast (such as Saccharomyces), a pilsner-flavored alcoholic beverage, or a blend of these.

The alcohol content of the beer-flavored alcoholic beverage is preferably 0.5 (v/v)% or more, more preferably 1.0 (v/v)% or more, more preferably 1.5 (v/v)% or more, more preferably 2.0 (v/v)% or more, even more preferably 2.5 (v/v)% or more, even more preferably 3.0 (v/v)% or more, still more preferably 3.5 (v/v)% or more, and particularly preferably 4.0 (v/v)% or more, and is preferably 10.0 (v/v)% or less, more preferably 9.0 (v/v)% or less, even more preferably 8.0 (v/v)% or less, still more preferably 7.0 (v/v)% or less, and particularly preferably 6.5 (v/v)% or less, and may also be 6.0 (v/v)% or less, 5.5 (v/v)% or less, 5.0 (v/v)% or less, or 4.5 (v/v)% or less.
In this specification, the alcohol content is expressed as a percentage on a volume/volume basis ((v/v)%). The alcohol content of a beverage can be measured by any known method, for example, using a vibration density meter.
The alcohol content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mash tank, the proteolysis time in the mash tank, the pH in the mash tank, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the addition of spirits, brewer's alcohol, etc.

The beer-flavored alcoholic beverage of the present invention has a purine content limited to 2.0 mg/100 mL or less. By limiting the purine content to 2.0 mg/100 mL or less, the amount of uric acid metabolized is suppressed, making it possible to create a beverage specifically tailored to health-conscious consumers.

In one embodiment of the beer-flavored alcoholic beverage of the present invention, the purine content is 2.0 mg/100 mL or less, preferably 1.9 mg/100 mL or less, more preferably 1.8 mg/100 mL or less, even more preferably 1.7 mg/100 mL or less, even more preferably 1.6 mg/100 mL or less, even more preferably less than 1.6 mg/100 mL, even more preferably 1.5 mg/100 mL or less, even more preferably 1.4 mg/100 mL or less, and even more preferably or less than 1.3 mg/100 mL, more preferably less than 1.2 mg/100 mL, even more preferably less than 1.1 mg/100 mL, even more preferably less than 1.0 mg/100 mL, even more preferably less than 0.9 mg/100 mL, even more preferably less than 0.8 mg/100 mL, even more preferably less than 0.7 mg/100 mL, even more preferably less than 0.6 mg/100 mL, even more preferably less than 0.5 mg/100 mL, and even more preferably less than 0.5 mg/100 mL.

In this specification, "purines" refers to the four purine bases: adenine, xanthine, guanine, and hypoxanthine. In quantifying 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 beer-flavored alcoholic 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 trace analysis of purines in alcoholic beverages," Japan Food Research Laboratories, Internet (https://www.jfrl.or.jp/storage/file/news_vol4_no23.pdf, searched December 2021)).

Generally, beer-flavored alcoholic beverages with a reduced purine content of 2.0 mg/100 mL or less tend to lack the flavor of barley and have a noticeable bitter and sour aftertaste.
To address these issues, the beer-flavored alcoholic beverage of the present invention is produced with a rich barley-derived flavor by adjusting the ferulic acid content to a predetermined range. Furthermore, the beer-flavored alcoholic beverage of the present invention has a reduced astringent aftertaste and a refreshing aftertaste by adjusting the ratio of the ferulic acid content to the original extract concentration to a predetermined range.

In view of the above, in a beer-taste alcoholic beverage of one embodiment of the present invention, the ratio [(X)/(Y)] of the ferulic acid content (X) (unit: μg/L) to the original extract concentration (Y) (unit: mass%) is preferably 45 or more, 50 or more, 55 or more, 60 or more, 70 or more, 80 or more, 90 or more, 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, 150 or more, 160 or more, 170 or more, 180 or more, 190 or more, or 200 or more, and is preferably 650 or less, 630 or less, 600 or less, 580 or less, 560 or less, 550 or less, 530 or less, 510 or less, 500 or less, 480 or less, 460 or less, 450 or less, 430 or less, 410 or less, or 400 or less.

From the viewpoint of enhancing the barley-derived flavor, the ferulic acid content in the beer-taste alcoholic beverage of the present invention is 350 μg/L or more, but may also be more than 350 μg/L, 360 μg/L or more, 380 μg/L or more, 400 μg/L or more, 420 μg/L or more, 440 μg/L or more, 460 μg/L or more, 480 μg/L or more, 500 μg/L or more, 550 μg/L or more, 600 μg/L or more, or 650 μg/L or more. , 700 μg/L or more, 750 μg/L or more, 800 μg/L or more, 900 μg/L or more, 950 μg/L or more, 1000 μg/L or more, 1100 μg/L or more, 1200 μg/L or more, 1300 μg/L or more, 1400 μg/L or more, 1500 μg/L or more, 1600 μg/L or more, 1700 μg/L or more, 1800 μg/L or more, 1900 μg/L or more, or 2000 μg/L or more.
Furthermore, from the viewpoint of suppressing an inappropriate feeling of fullness and more effectively suppressing after-astringency and providing a beverage with an improved refreshing taste, the ferulic acid content in the beer-flavored alcoholic beverage of the present invention is less than 6000 μg/L, but is preferably 6000 μg/L or less, 5900 μg/L or less, 5800 μg/L or less, 5700 μg/L or less, 5600 μg/L or less, 5500 μg/L or less, 5400 μg/L or less, 5300 μg/L or less, 5200 μg/L or less, 5100 μg/L or less, 5000 μg/L or less, 4900 μg/L or less, 4800 μg/L or less, 4700 μg/L or less, 4600 μg/L or less, 4500 μg/L or less, 440 0μg/L or less, 4300μg/L or less, 4200μg/L or less, 4100μg/L or less, 4000μg/L or less, 3900μg/L or less, 3800μg/L Below, 3700μg/L or less, 3600μg/L or less, 3500μg/L or less, 3400μg/L or less, 3300μg/L or less, 3200μg/L or less, 310 It is also preferable to set the concentration to 0 μg/L or less, 3000 μg/L or less, 2900 μg/L or less, 2800 μg/L or less, 2700 μg/L or less, 2600 μg/L or less, 2500 μg/L or less, 2400 μg/L or less, 2300 μg/L or less, 2200 μg/L or less, 2100 μg/L or less, or 2000 μg/L or less.

Ferulic acid is a phenolic compound contained in malt, one of the raw materials, and is present in the cell wall via an ester bond with sugar. The ester bond is hydrolyzed and liberated by the enzyme used in the production of beer-flavored alcoholic beverages, contributing to the production of beer-like aroma components. Ferulic acid may be contained in the raw materials of beer-flavored alcoholic beverages, or may be added separately during the production process (e.g., purified ferulic acid).
The ferulic acid content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of ferulic acid-containing raw material (malt, barley, corn grits, soybeans, peas, purified ferulic acid product, etc.), the amount of raw material, the type of enzyme (proteolytic enzyme, etc.), the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mash tank, the proteolysis time in the mash tank, the pH in the mash tank, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the addition of spirits, brewer's alcohol, etc.
The content of ferulic acid can be measured, for example, using high performance liquid chromatography.

The original extract (O-Ex) concentration (original wort concentration) in the beer-taste alcoholic beverage of the present invention is 3.0 to 20.0% by mass. As the original extract concentration in a beer-taste alcoholic beverage increases, it becomes less likely to feel watery. Therefore, the original extract concentration in the beer-taste beverage of one embodiment of the present invention is preferably 3.5% by mass or more, more preferably 4.0% by mass or more, even more preferably 4.5% by mass or more, still more preferably 5.0% by mass or more, even more preferably 6.0% by mass or more, even more preferably 6.5% by mass or more, even more preferably 7.0% by mass or more, even more preferably 7.5% by mass or more, particularly preferably 8.0% by mass or more, 8.2% by mass or more, 8.5% by mass or more, 8.6% by mass or more, 8.7% by mass or more, 8.8% by mass or more, 8.9% by mass or more, 8.1% by mass or more, 8.2% by mass or more, 8.3% by mass or more, 8.4% by mass or more, 8.5% by mass or more, 8.6% by mass or more, 8.7% by mass or more, 8.8% by mass or more, 8.9% by mass or more, 8.9% by mass or more, 8.1% by mass or more, 8.1% by mass or more, 8.2% by mass or more, 8.3% by mass or more, 8.4% by mass or more, 8.5% by mass or more, 8.6% by mass or more, 8.7% by mass or more, 8.8% by mass or more, 8.9% by mass or more, 8.1% by mass or more, 8.1% by mass or more, 8.1% by mass or more, 8.1% by mass or more, 8.1% 8% by mass or more, 8.9% by mass or more, 9.0% by mass or more, 9.1% by mass or more, 9.2% by mass or more, 9.3% by mass or more, 9.4% by mass or more, 9.5% by mass or more, 9.6% by mass or more, 9.7% by mass or more, 9.8% by mass or more, 9.9% by mass or more, 10.0% by mass The above may be 10.1% by mass or more, 10.2% by mass or more, 10.3% by mass or more, 10.4% by mass or more, 10.5% by mass or more, 10.6% by mass or more, 10.7% by mass or more, 10.8% by mass or more, 10.9% by mass or more, or 11.0% by mass or more. Furthermore, from the perspective of providing a beer-taste alcoholic beverage that suppresses inappropriate satiety, the original extract concentration of the beer-taste alcoholic beverage of one embodiment of the present invention is preferably 20.0% by mass or less, more preferably 19.0% by mass or less, even more preferably 18.0% by mass or less, even more preferably 17.0% by mass or less, even more preferably 16.0% by mass or less, even more preferably 15.0% by mass or less, and particularly preferably 14.0% by mass or less, but may also be 13.8% by mass or less, 13.6% by mass or less, 13.4% by mass or less, 13.2% by mass or less, 13.0% by mass or less, 12.8% by mass or less, 12.7% by mass or less, 12.6% by mass or less, 12.5% by mass or less, 12.4% by mass or less, 12.3% by mass or less, 12.2% by mass or less, 12.1% by mass or less, or 12.0% by mass or less.
The original extract concentration can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the wort filtration time, the pH of the wort filtration, the boiling time, the boiling temperature, the amount of spirits added, the amount of brewer's alcohol added, etc.
The original extract (raw wort extract) of the beer-taste alcoholic beverage according to the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery 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).

Furthermore, the beer-taste alcoholic beverage of one embodiment of the present invention may further contain grain-derived spirits (distilled alcoholic beverages) as an alcohol component.
In this specification, grain-derived spirits refer to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, corn, potatoes, and sugarcane using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the saccharified grains. Grains used as raw materials for spirits are preferably plants of the Poaceae family, with barley being more preferred.

From a health perspective, the carbohydrate content of a beer-taste alcoholic beverage according to one embodiment of the present invention is preferably 1.5 g/100 mL or less, more preferably 1.4 g/100 mL or less, more preferably 1.3 g/100 mL or less, even more preferably 1.2 g/100 mL or less, even more preferably 1.1 g/100 mL or less, still more preferably 1.1 g/100 mL or less, and particularly preferably 1.0 g/100 mL or less, and may also be less than 1.0 g/100 mL, 0.9 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.

In this specification, "carbohydrate" refers to carbohydrates based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially revised by Consumer Affairs Agency Notification No. 8 of September 27, 2013), and specifically refers to the amount of the food in question excluding protein, lipids, dietary fiber, ash, alcohol, and water. Therefore, the carbohydrate content of 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 moisture can be measured by the methods specified in the Nutrition Labeling Standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method, the amount of lipid by the ether extraction method, the amount of dietary fiber by the Prosky method, the amount of ash by the direct ashing method, and the amount of moisture by the reduced pressure heat drying method.

The carbohydrate content of the beer-taste alcoholic beverage of one embodiment of the present invention can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of enzyme, the amount of enzyme added, and the timing of addition, the set temperatures and holding times for each temperature range when preparing the saccharified solution, the composition of the pre-fermentation solution (original extract concentration, sugar composition, protein content, dietary fiber content, ash content, etc.), the various conditions of the fermentation process (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, type of enzyme, amount of enzyme added, timing of enzyme addition, etc.), cooling timing, cooling temperature, cooling time, etc.

The pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but from the viewpoint of improving the flavor of the beverage, it is preferably 3.0 or higher, more preferably 3.1 or higher, even more preferably 3.2 or higher, even more preferably 3.3 or higher, even more preferably 3.4 or higher, even more preferably 3.5 or higher, even more preferably 3.6 or higher, even more preferably 3.7 or higher, and may also be 3.8 or higher, 3.9 or higher, 4.0 or higher, or 4.1 or higher. Furthermore, from the viewpoint of inhibiting the growth of microorganisms, the pH of the beer-taste beverage is preferably 5.0 or lower, more preferably 4.9 or lower, even more preferably 4.8 or lower, even more preferably 4.7 or lower, and particularly preferably 4.6 or lower.
The pH can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mash tank, the proteolysis time in the mash tank, the pH in the mash tank, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the type of acid used for pH adjustment (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid added for pH adjustment, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the cooling timing, cooling temperature, cooling time, etc.

From the viewpoint of providing a beverage that leaves a strong impact when drunk, the color of the beer-taste alcoholic beverage of one embodiment of the present invention is preferably 5.0 EBC or more, more preferably 5.3 EBC or more, even more preferably 5.6 EBC or more, even more preferably 5.9 EBC or more, and particularly preferably 6.2 EBC or more, and may also be 6.5 EBC or more, 7.0 EBC or more, 7.5 EBC or more, or 8.0 EBC or more.
Furthermore, the color of the beer-taste alcoholic beverage of one embodiment of the present invention is preferably 30.0 EBC or less, more preferably 27.0 EBC or less, even more preferably 25.0 EBC or less, still more preferably 23.0 EBC or less, even more preferably 20.0 EBC or less, still more preferably 18.0 EBC or less, even more preferably 16.0 EBC or less, and may also be 14.0 EBC or less, 12.0 EBC or less, or 10.0 EBC or less.

In this specification, the "color" of a beverage can be measured by the measurement method described in "8.8 Color" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013). The "color" of a beverage is specified by the color unit (EBC unit) established by the European Brewery Convention. The smaller the value, the lighter the beverage, and conversely, the larger the value, the darker the beverage.
The color of the beer-taste alcoholic beverage of one embodiment of the present invention can be controlled by, for example, appropriately adjusting the type of malt used, the blending ratio when two or more types of malt are used, the boiling conditions when preparing the pre-fermentation solution, etc. More specifically, the color of the beer-taste alcoholic beverage can be increased by, for example, increasing the blending ratio of dark-colored malt, increasing the boiling temperature, extending the boiling time, and performing decoction when preparing the saccharified solution. The color can also be increased by increasing the concentration of raw wort extract or the malt ratio. The color can also be adjusted by controlling the amount of food additives such as caramel color or colored sugar solution. The amount of caramel color added may be, for example, 1.0 g/L or less, 0.9 g/L or less, 0.8 g/L or less, 0.7 g/L or less, 0.6 g/L or less, 0.5 g/L or less, 0.4 g/L or less, 0.3 g/L or less, 0.2 g/L or less, 0.1 g/L or less, or 0 g/L.

The beer-taste alcoholic beverage of one embodiment of the present invention is suitable for packaging. Examples of containers include glass bottles, plastic bottles, cans, and barrels, with cans, glass bottles, and plastic bottles being preferred from the perspective of ease of portability.

Optional ingredients such as grains and sweeteners that can be used in producing the beer-taste alcoholic beverage of the present invention are described in detail in "1.1 Ingredients."

1.1 Ingredients The main ingredients of the beer-taste alcoholic beverage of one embodiment of the present invention are water and malt, but hops are preferably used. In addition, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, salts, etc. may also be used.

Malt refers to seeds of wheat, such as barley, wheat, rye, oats, oats, adlay, and oats, which have been germinated, dried, and have the roots removed, and can be of any origin or variety.
In one embodiment of the present invention, it is preferable to use barley malt. Barley malt is one of the malts most commonly used as a raw material for beer-flavored alcoholic beverages in Japan. There are various types of barley, such as two-row barley and six-row barley, and either may be used. Furthermore, in addition to regular malt, colored malt may also be used. When colored malt is used, different types of colored malt may be used in appropriate combination, or one type of colored malt may be used.

The malt used in the beer-taste alcoholic beverage of the present invention preferably has a modification of 80% or more. If the modification is less than 80%, the viscosity and turbidity of the wort increase, resulting in a deterioration in production efficiency, such as wort filterability and beer filterability. Therefore, it is preferable to use malt with a modification of 80% or more. In the examples and comparative examples described below, malt with a modification of 80% or more was used. The modification is carried out according to the method described in MEBAK Raw Materials, Barley Adjuncts, Malt Hops and Hop Products, Published by the Chairman Dr. It can be measured by the method described in 3.1.3.8 Modification and Homogeneity (Calcofluor Carlsberg Method-EBC) of Fritz Jacob Self-published by MEBAK 85350 Freising-Weihenstephan, Germany 2011.
In one embodiment of the beer-taste alcoholic beverage of the present invention, the malt used is preferably selected appropriately depending on the desired color of the beer-taste alcoholic beverage, and the malt selected may be a single type or two or more types may be selected in combination.

The beer-taste alcoholic beverage of the present invention has a reduced purine content despite a relatively high malt ratio. The malt ratio (the ratio of all malt used) in one embodiment of the beer-taste alcoholic beverage of the present invention is preferably 10% by mass or more, more preferably 15% by mass or more, even more preferably 20% by mass or more, and may be 25% by mass or more, or 30% by mass or more.
Furthermore, from the viewpoint of reducing the purine content and carbohydrate content, the malt ratio in a beer-taste alcoholic beverage of one embodiment of the present invention is preferably 65% by mass or less, less than 65% by mass, more preferably 60% by mass or less, more preferably 55% by mass or less, even more preferably 50% by mass or less, even more preferably 45% by mass or less, even more preferably 40% by mass or less, and may be 35% by mass or less, or 30% by mass or less.
In this specification, the malt ratio means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration-related Laws and Regulations, etc., which came into effect on April 1, 2018.

When the malt ratio is reduced, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions. Examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and their hydrolyzates. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, rice (white rice, brown rice, etc.), corn, koryan, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, and barnyard millet. Starch obtained from these grains and their extracts may also be used.

Examples of the form of hops used in one embodiment of the present invention include pelleted hops, powdered hops, and hop extract. Hops may also be processed hop products such as isomerized hops and reduced hops. The amount of hops added may be adjusted as needed, but is preferably 0.0001 to 1% by mass of the total amount of the beverage.

The bitterness value of the beer-flavored alcoholic beverage of the present invention is not particularly limited, but is preferably 5.0 BUs or more and 45.0 BUs or less. In this specification, "bitterness value" refers to an index of bitterness caused by iso-α acids such as isohumulone. The bitterness value can be measured according to the method described in Section 8.15, "BCOJ Beer Analysis Methods (revised November 1, 2004)." Specifically, an acid is added to a degassed sample, followed by extraction with isooctane. The absorbance of the resulting isooctane layer is measured at 275 nm using isooctane as a control, and the bitterness value (BUs) can be obtained by multiplying the value by a factor.
The bitterness value of the beer-taste alcoholic beverage of the present invention is preferably 5.0 BUs or more, more preferably 10.0 BUs or more, more preferably 12.0 BUs or more, even more preferably 13.0 BUs or more, and still more preferably 14.0 BUs or more.
Furthermore, the bitterness value of the beer-taste alcoholic beverage of the present invention is preferably 45.0 BUs or less, more preferably 40.0 BUs or less, even more preferably 37.5 BUs or less, even more preferably 35.0 BUs or less, and even more preferably 32.5 BUs or less, and may also be 30.0 BUs or less, 27.5 BUs or less, 26.0 BUs or less, or 25.0 BUs or less.
The bitterness value depends on the content of iso-α acids in the beverage, which are bitter components found in large amounts in hops. Therefore, by controlling the amount of hops used, it is possible to produce a beverage with a desired bitterness value.

Examples of sweeteners include commercially available saccharified solutions prepared by decomposing grain-derived starch with acids or enzymes, sugars such as sucrose and commercially available starch syrup, trisaccharides or higher sugars, sugar alcohols, isomerized sugar, natural sweeteners such as stevia, and artificial sweeteners.
These sugars may be in the form of a liquid such as a solution, or a solid such as a powder.
Furthermore, there are no particular limitations on the type of grain from which starch is produced, the starch purification method, or the conditions for enzymatic or acidic hydrolysis. For example, sugars with a higher maltose content may be used by appropriately setting the conditions for enzymatic or acidic hydrolysis. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, and solutions thereof (sugar solutions).
Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.
These sweeteners may be used alone or in combination of two or more.

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

In beer-taste alcoholic beverages, bitterness is preferably imparted by hops or the like, but a bittering agent or bitterness imparting agent may also be used.
The bittering agent or bitterness imparting agent is not particularly limited, and those used as bitterness imparting agents in ordinary beer or happoshu can be used, such as rosemary, lychee, anise, juniper nut, sage, matricaria, Ganoderma lucidum, bay leaf, Ganoderma lucidum, mulberry, citrus extract, bitter persimmon extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, artemisia absinthium extract, absinthin, alginic acid, and the like.

There are no particular limitations on the antioxidant, and those used as antioxidants in regular beer and happoshu can be used, such as ascorbic acid, erythorbic acid, and catechin.

The flavoring agent is not particularly limited, and general beer flavoring agents can be used. Beer flavoring agents are used to impart a beer-like flavor and include brewing components generated by fermentation.
Beer-taste alcoholic beverages contain ethyl acetate, which is produced by alcoholic fermentation and functions as a flavoring. Therefore, when alcoholic fermentation is involved in the production process of a beer-taste alcoholic beverage, there is little need to add a beer flavoring agent separately, although a beer flavoring agent may be added if desired.
Beer flavorings other than ethyl acetate include esters and higher alcohols, and specific examples thereof include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5- Methylpyrazine, γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid Citric acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3 -hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol.

The acidulant is not particularly limited as long as it is a substance that has a sour taste, but examples thereof include phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof.
Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, or a salt thereof is preferred, phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid, or a salt thereof is more preferred, and phosphoric acid, lactic acid, or a salt thereof is particularly preferred. These acidulants may be used alone or in combination of two or more.
The amount of the acidulant to be added is preferably 50 to 3000 ppm by mass, more preferably 100 to 2800 ppm by mass, and even more preferably 200 to 2600 ppm by mass.

Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoate esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; dimethyl dicarbonate, etc. Furthermore, commercially available preparations such as Strong Sunplazer (manufactured by San-Ei Gen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may also be used as preservatives. These preservatives may be used alone or in combination of two or more.
The amount of the preservative to be added 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 still more preferably 20 to 900 ppm by mass.

Examples of salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate.
These salts may be used alone or in combination of two or more.

1.2 Carbon Dioxide The carbon dioxide contained in the beer-taste alcoholic beverage of one embodiment of the present invention may be carbon dioxide contained in the raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas.
The beer-taste alcoholic beverage of one embodiment of the present invention undergoes alcoholic fermentation, and therefore the carbon dioxide gas produced in this fermentation process can be used as is, but the amount of carbon dioxide gas can also be adjusted by adding carbonated water as appropriate.

The carbon dioxide concentration of the beer-taste alcoholic 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, still more preferably 0.42 (w/w)% or more, and 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, still more preferably 0.57 (w/w) or less, and particularly preferably 0.55 (w/w)% or less.
In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (for example, 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 beer-taste alcoholic beverage of one embodiment of the present invention is a bottled beverage, the carbon dioxide pressure of the bottled beverage may be adjusted appropriately within the range that results in the above-mentioned carbon dioxide concentration, but the carbon dioxide pressure of the beverage may be 5.0 kg/ ^cm2 or less, 4.5 kg/ ^cm2 or less, or 4.0 kg/ ^cm2 or less, or 0.20 kg/ ^cm2 or more, 0.50 kg/ ^cm2 or more, or 1.0 kg/ ^cm2 or more, and any combination of these upper and lower limits may also be used. For example, the carbon dioxide pressure of the beverage may be 0.20 kg/ ^cm2 or more to 5.0 kg/ ^cm2 or less, 0.50 kg/ ^cm2 or more to 4.5 kg/ ^cm2 or less, or 1.0 kg/ ^cm2 or more to 4.0 kg/ ^cm2 or less.
In this specification, the gas pressure refers to the gas pressure inside the 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 cooled to 20°C to a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, swinging the gas pressure gauge, and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

1.3 Other Additives Various additives may be added to the beer-taste alcoholic beverage of one embodiment of the present invention as needed, as long as the effects of the present invention are not impaired.
Such additives include, for example, coloring agents, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and seasonings such as amino acids.
The coloring agent is used to give the beverage a beer-like color, and caramel coloring 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 soybean, peptide-containing substances such as collagen peptide, yeast extract, raw materials derived from milk, 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 minerals, which may be used alone or in combination.

1.4 Packaged Beverages The beer-taste alcoholic beverage of one embodiment of the present invention may be a packaged beverage packed in a container. Packages of any shape and material may be used for packaged beverages. Examples of containers include glass bottles, cans, barrels, and plastic bottles. Cans, glass bottles, and plastic bottles are preferred, particularly from the viewpoint of portability.

2. Method for Producing a Beer-Taste Alcoholic Beverage The present invention also relates to a method for producing a beer-taste alcoholic beverage. Specifically, in one embodiment of the method, the purine content is 2.0 mg/100 mL or less, the ferulic acid content is 350 μg/L or more, and the ratio [(X)/(Y)] of the ferulic acid content (X) (unit: μg/L) to the original extract concentration (Y) (unit: mass%) is adjusted to 45 to 650.
A method for producing a fermented, beer-taste alcoholic beverage, which is one embodiment of the present invention, will be described below.

A preferred method for producing a fermented beer-taste alcoholic beverage according to one embodiment of the present invention includes a step of adding yeast to raw materials containing water and malt to carry out alcoholic fermentation, and more specifically, a method including the following steps (1) to (3) is more preferred.
Step (1): A step of subjecting a raw material to at least one of saccharification, boiling, and solid content removal treatments to obtain a pre-fermentation liquid.
Step (2): A step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid.
Step (3): A step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation.

In addition to the above steps (1) to (3), the manufacturing method of one embodiment of the present invention may also include a step of removing purines, and a step of confirming and/or adjusting the contents of purines and ferulic acid, and the ratio of ferulic acid to the concentration of the original extract. This step will be described below as step (4).

<Step (1)>
Step (1) is a step of obtaining a pre-fermentation liquid by using various raw materials and performing at least one of saccharification, boiling, and solid content removal.
For example, when malt is used as one of the various raw materials, water and the various raw materials including malt are charged into a mash kettle or mash tank, and, if necessary, an enzyme agent such as a polysaccharide-degrading enzyme or a protease that promotes the transformation of components derived from the raw materials may be added before fermentation.
Examples of such enzymes include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, glucosidase, xanthine oxidase, transglucosidase, etc. Also included are enzymes that fall under "(3) the following enzymes added during the brewing process for the purpose of streamlining sake brewing, etc." in Article 3 "7. Items not to be treated as ingredients for sake" of the Liquor Tax Act and the Notification of Liquor Administration Laws and Regulations (revised June 27, 2018).
The addition of these enzyme preparations allows for efficient adjustment of the component composition of the resulting beer-flavored alcoholic beverage. Various ingredients other than malt may also be added, such as hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, and salts. These may be added before, during, or after the saccharification treatment. Furthermore, these may also be added during or after the alcoholic fermentation step (the subsequent 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 appropriately taking into consideration the type of malt used, the malt ratio, raw materials other than water and malt, the type and amount of enzymes used, and the original extract concentration of the final beverage. In one aspect of the present invention, from the viewpoint of adjusting the sugar content and alcohol content of the beer-flavored alcoholic beverage within the above-mentioned ranges, the saccharification treatment temperature is preferably 55 to 75°C and the saccharification treatment time is preferably 15 to 240 minutes. After the saccharification treatment, filtration is performed to obtain a saccharified solution. This saccharified solution is preferably subjected to a boiling treatment. Furthermore, to suppress the activity of deaminase, which increases the xanthine concentration in the wort, it is desirable to maintain the pH during the saccharification process at 5.50 or less, 5.30 or less, more preferably 5.10 or less, 4.90 or less, and even more preferably 4.70 or less. Furthermore, from the viewpoint of obtaining amino acids necessary for alcoholic fermentation, in order to increase the activity of proteases, it is desirable to set the pH during the saccharification process to preferably 3.70 or higher, 3.90 or higher, more preferably 4.10 or higher, 4.30 or higher, and even more preferably 4.50 or higher.

When hops, bittering agents, etc. are used as raw materials during the boiling treatment, it is preferable to add these. Hops, bittering agents, etc. may be added between the start and end of boiling of the saccharified solution.
Instead of the saccharified liquid, a pre-fermentation liquid may be prepared by adding hops, bittering agents, etc. to malt extract and warm water, followed by boiling.

<Step (2)>
Step (2) is a step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid.
After the boiling treatment, the liquid is transferred to a whirlpool and cooled to 0 to 23°C. After cooling, solids such as coagulated proteins may be removed, and the original extract concentration may be adjusted. After these treatments, a cooled pre-fermentation liquid is obtained.

<Step (3)>
Step (3) is a step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation.
The yeast used in this step can be selected appropriately taking into consideration the type of fermented beverage to be produced, the desired flavor and 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 obtained by centrifugation or sedimentation may be added to the pre-fermentation liquid. Alternatively, the yeast may be added after centrifugation and the supernatant completely removed. The amount of yeast added to the raw material can be appropriately set, but is, for example, about 5 x ¹⁰ cells/mL to 1 x ¹⁰ cells/mL.

The conditions for alcoholic fermentation, such as the fermentation temperature and period, can be set as appropriate, but it is preferable to carry out the fermentation at 8 to 25° C. for 5 to 10 days. The temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process.
After completion of this step, the yeast is removed using a filter or the like, and additives such as water, flavorings, acidulants, and colorings may be added as needed.
In this way, the carbohydrate content of the resulting beer-taste alcoholic beverage can be adjusted to a desired range by appropriately adjusting the conditions for the saccharification treatment in step (1) and the alcoholic fermentation in step (3).

<Step (4)>
Step (4) is a step of performing a purine removal process to adjust the purine content to fall within the above-mentioned range. In addition to this step, it is preferable to include a step of confirming and/or adjusting the purine and ferulic acid contents and the ratio of ferulic acid to the original extract concentration. By performing step (4), a beer-flavored alcoholic beverage can be obtained in which the purine content has been reduced to fall within the above-mentioned range.

Examples of treatments for removing purines include adsorption treatments using activated carbon or zeolite to adsorb and remove purines. Specific adsorption treatment methods can be known. Furthermore, treatment with purine nucleosidase may be performed before the adsorption treatment.
In the purine nucleosidase treatment, purine nucleosidase is first applied to the fermentation raw material liquid before fermentation or the fermentation liquid after fermentation, thereby converting 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 cannot be assimilated by yeast.
By carrying out this treatment followed by an adsorption treatment, xanthines, among purines, can be preferentially adsorbed and removed, thereby reducing the purine content in the final beer-flavored alcoholic beverage.
There is no restriction on the timing of purine nucleosidase treatment as long as it is performed before the adsorption treatment, and it may be performed simultaneously with step (1) or after completion of step (1), simultaneously with step (2) or after completion of step (2), or simultaneously with step (3) or after completion of step (3).

Furthermore, as mentioned above, in step (4), after the purine removal process, it is preferable to measure the purine and ferulic acid contents and the ratio of ferulic acid to the original extract concentration to confirm whether they are within the above-mentioned ranges. If any of these values are outside the range, it is preferable to adjust them by adding a component that falls outside the range or by dilution.

After these steps, steps well known to those skilled in the art for producing beer-taste alcoholic beverages, such as a storage step and a filtration step, may be carried out.
The beer-taste alcoholic beverage thus obtained is filled into a predetermined container and distributed to the market as a finished product.
The method for packaging a beer-taste alcoholic beverage is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging process, the beer-taste alcoholic beverage is filled into a container and sealed. Containers of any shape and material may be used in the packaging process, and examples of containers are as described above.

3. Method for Enhancing the Flavor of a Beer-Taste Alcoholic Beverage The present invention also relates to a method for enhancing the flavor of a beer-taste alcoholic beverage. Specifically, in one aspect of the flavor enhancement method of the present invention, the purine content is 2.0 mg/100 mL or less, the ferulic acid content is 350 μg/L or more, and the ratio [(X)/(Y)] of the ferulic acid content (X) (unit: μg/L) to the original extract concentration (Y) (unit: mass%) is adjusted to 45 to 650.

In this specification, the "flavor" of a beer-taste beverage encompasses the umami of barley, the rich flavor derived from barley, the satisfying texture, and the fullness of flavor. Furthermore, in this specification, "improved flavor" or "improved flavor" means that a beverage in which the purine and ferulic acid contents and the ratio of ferulic acid to original extract concentration have been adjusted to satisfy the above ranges, or a beverage in which these contents satisfy the above ranges even without adjustment, achieves at least one of an increased rich flavor derived from barley, a reduced astringent aftertaste, and a cleaner aftertaste, compared to a beverage in which the purine and ferulic acid contents and the ratio of ferulic acid to original extract concentration do not satisfy the above ranges.

The contents of purines and ferulic acid, the ratio of ferulic acid to the original extract concentration, and methods for adjusting these contents are as described above in "1. Beer-flavored alcoholic beverages" and "2. Method for producing beer-flavored alcoholic beverages."

The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.
In the examples, the original extract concentration was measured based on the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association 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).

<Beverage Preparation>
The ground barley malt was placed in a mash tank containing 120 L of warm water, and lactic acid was added to adjust the pH to 4.50. The temperature was gradually increased and maintained at that temperature, and the mixture was filtered to remove malt grains, etc. After filtration, the raw material liquid and hops were placed in a boiling kettle, and the volume was adjusted to 100 L with warm water to obtain hot wort.
The obtained hot wort was cooled and aerated with oxygen to obtain 60 L of a pre-fermentation liquid before the addition of yeast.

Beer yeast (bottom fermenting yeast) was added to the pre-fermentation liquid obtained in this manner and fermented for about one week, after which it was further aged for about one week, after which the yeast was removed by filtration and extract-adjusted water was added to prepare a beer-flavored alcoholic beverage.
In each example and comparative example, the amounts and types of raw materials (e.g., malt, liquid sugar, hops), mashing pattern, type of proteolytic enzyme, amount and timing of addition, set temperatures for each temperature range during wort preparation, retention time, pH adjustment, turbidity during wort filtration, timing of hop addition, boiling time, fermentation conditions, and purine removal treatment method were appropriately set, and the purine and ferulic acid contents, original extract concentration, carbohydrate content, and ferulic acid/original extract concentration ratios shown in Tables 1 to 3 were adjusted. In all examples and comparative examples prepared, the malt ratio was 24% by mass. The alcohol content was adjusted to 3 to 5% (v/v). In all examples and comparative examples, the color was 5.0 EBC or higher and the bitterness value was 10.0 BUs or higher. The "commercially available product" in Table 1 refers to a commercially available low-purine beer-flavored beverage with an alcohol content of 5.5%.

<Sensory evaluation>
The resulting beer-taste beverages were evaluated by the same five panelists who tasted each beverage as follows.

Each panelist tasted 350 mL of the beer-taste beverage cooled to approximately 4°C, and evaluated the "barley flavor,""aftertasteastringency," and "clean aftertaste" using scores in increments of 0.5 within a range of 3 (maximum) to 1 (minimum) based on the following scoring criteria, and the average scores of the five panelists were calculated. Table 1 evaluates the "barley flavor" and "aftertaste astringency," while Tables 2 and 3 evaluate the "barley flavor" and "clean aftertaste."
For the evaluation, samples corresponding to the following criteria "1,""2," and "3" were prepared in advance for each evaluation item, and the criteria were standardized among the panelists. Furthermore, in the sensory evaluation of all Examples and Comparative Examples, no difference in score of 2 or more was observed among the panelists for the same beverage.

[Barley flavor]
・“3”: You can taste the flavor derived from high-quality barley.
・“2”: A slight barley flavor can be detected.
・“1”: No barley flavor is detected.
[Astringent aftertaste]
・“3”: No unpleasant astringency is felt.
・“2”: A slight, unpleasant astringency is felt.
・“1”: Unpleasant astringency is felt.
[Clean aftertaste]
・“3”: A pleasant feeling of freshness.
・“2”: A slight, pleasant feeling of freshness.
・“1”: I don't feel a desirable clean feeling.

Based on the three evaluation items, a comprehensive evaluation was made according to the following criteria.
[comprehensive evaluation]
"A": The average scores of both sensory evaluation items tested are 2.5 or higher.
・“B”: Does not fall under “A” or “C”.
"C": At least one of the average scores of the two sensory evaluation items tested is less than 2.0.

The results of the Examples show that, in a beer-flavored alcoholic beverage, when the purine content is 2.0 mg/100 mL or less, the ferulic acid content is 350 μg/L or more, and the ratio [(X)/(Y)] of the ferulic acid content (X) (unit: μg/L) to the original extract concentration (Y) (unit: mass%) is 45 to 650, a beverage can be provided that has a rich barley flavor, a suppressed astringent aftertaste, and a refreshing aftertaste.

Claims (9)

The purine content is 2.0 mg/100 mL or less,
The carbohydrate content is 1.5 g/100 mL or less,
Contains 350 μg/L or more of ferulic acid,
A beer-flavored alcoholic beverage in which the ratio [(X)/(Y)] of the ferulic acid content (X) (unit: μg/L) to the original extract concentration (Y) (unit: mass%) is 45 to 650. The beer-flavored alcoholic beverage according to claim 1, wherein the ferulic acid content is less than 6000 μg/L. The beer-flavored alcoholic beverage according to claim 1 or 2, wherein the original extract concentration is 3.0 to 20.0% by mass. The beer-taste alcoholic beverage according to any one of claims 1 to 3, having an alcohol concentration of 1 to 10 (v/v)%. The beer-taste alcoholic beverage according to any one of claims 1 to 4, having a carbohydrate content of 1.2 g/100 mL or less. The beer-flavored alcoholic beverage according to any one of claims 1 to 5, which is a fermented malt beverage. The beer-taste alcoholic beverage according to any one of claims 1 to 6, wherein the malt ratio is 10 to 65% by mass. The purine content is 2.0 mg/100 mL or less,
The carbohydrate content is 1.5 g/100 mL or less,
The content of ferulic acid is 350 μg/L or more,
A method for producing a beer-flavored alcoholic beverage, in which the ratio [(X)/(Y)] of the ferulic acid content (X) (unit: μg/L) to the original extract concentration (Y) (unit: mass%) is adjusted to 45 to 650. The purine content is 2.0 mg/100 mL or less,
The carbohydrate content is 1.5 g/100 mL or less,
The content of ferulic acid is 350 μg/L or more,
A method for improving the flavor of a beer-flavored alcoholic beverage, comprising adjusting the ratio [(X)/(Y)] of the ferulic acid content (X) (unit: μg/L) to the original extract concentration (Y) (unit: mass%) to 45 to 650.