Container-packed fermented malt beverage

Abstract

To provide a container-packed fermented malt beverage that exhibits excellent drinkability when drunk from a container after opening.SOLUTION: The container-packed fermented malt beverage contains fermented wort liquid, linalool, geraniol, β-citronellol and myrcene, wherein the ratio of the linalool concentration to the myrcene concentration is 0.5 to 24, the ratio of the geraniol concentration to the myrcene concentration is 1 to 9, and the ratio of the β-citronellol concentration to the myrcene concentration is 1 to 9.5.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a packaged fermented malt beverage, and in particular to a packaged fermented malt beer-taste beverage. [Background technology]

[0002] In recent years, the variety of products appearing on the beer market has been diversifying due to the development of happoshu and new genres. As a result, in addition to pilsner-type beers that have traditionally dominated the beer market, beers with a wide variety of flavors, such as craft beer and Belgian beer, are becoming increasingly popular. A similar trend is also seen in packaged fermented malt beverages, and there is an increasing demand for products with a rich, full-bodied flavor, especially those rich in the aroma of grains and / or hops.

[0003] Patent Document 1 describes a beer-taste beverage containing citronellol, geraniol, nerol, and linalool. These flavorings have a citrus scent and are effective in suppressing the deterioration of flavor and the generation of undesirable flavors due to storage of the beer-taste beverage. In Patent Document 1, the flavors that deteriorate due to storage are a "citrus scent" and a "fresh scent," and the undesirable flavors that develop due to storage are a "sweet burnt scent" and an "oxidized beer scent."

[0004] Patent Document 2 describes a low-sugar, high-malt beer-flavored beverage that contains at least one component selected from geraniol and citronellol at 2 ppb by mass or more, and terpenes such as myrcene, linalool, geraniol, and citronellol at a total of 20 ppm by mass or more. In low-sugar beer-flavored beverages, increasing the malt ratio can result in a beverage with a strong astringent taste. The beer-flavored beverage of Patent Document 2 achieves the effect of suppressing the astringent aftertaste of low-sugar, high-malt beer-flavored beverages by adjusting the composition of aroma components. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2020-96560 A [Patent Document 2] JP 2020-162601 A Summary of the Invention [Problem to be solved by the invention]

[0006] Since a packaged fermented malt beverage is sealed in a container, aroma components derived from malt, hops, and fermentation are accumulated in the space inside the container. Packaged beverages are often consumed by directly putting the container to the mouth. When a packaged fermented malt beverage is opened and consumed, the aroma components accumulated in the space inside the container act to make the drinker feel the strong aroma of the fermented malt beverage and tire of it. Therefore, the drinkability of a packaged fermented malt beverage is reduced compared to a fermented malt beverage provided in an open container. When a fermented malt beverage contains more aroma and has a heavy flavor, or when the opening area of ​​the container in which the beverage is filled is large, the reduction in drinkability becomes more problematic. Drinkability refers to the property of a beverage that allows a drinker to continue drinking multiple cups without getting tired of it.

[0007] The present invention is intended to solve the above problems, and has an object to provide a packaged fermented malt beverage that exhibits excellent drinkability when consumed from the container after opening. [Means for solving the problem]

[0008] The present invention provides the following aspects.

[0009] [Aspect 1] A packaged fermented malt beverage containing fermented wort, linalool, geraniol, β-citronellol and myrcene, The ratio of linalool concentration to myrcene concentration is 0.5 to 24. The ratio of geraniol concentration to myrcene concentration is 1 to 9, and The ratio of β-citronellol concentration to myrcene concentration is 1 to 9.5. Packaged fermented malt beverage.

[0010] [Aspect 2] The packaged fermented malt beverage of Aspect 1, having a linalool concentration of 4 to 120 ppb, a geraniol concentration of 7 to 43 ppb, a citronellol concentration of 6 to 46 ppb, and a myrcene concentration of 1 to 15 ppb.

[0011] [Aspect 3] The packaged fermented malt beverage of Aspect 1 or 2, having a bitterness value of 10 to 50 BU.

[0012] [Aspect 4] The packaged fermented malt beverage according to any one of Aspects 1 to 3, wherein the fermented wort liquid has an apparent extract concentration of 1 to 5%.

[0013] [Aspect 5] The packaged fermented malt beverage according to any one of Aspects 1 to 4, wherein the fermented wort liquid has an original wort extract concentration of 7 to 18%.

[0014] [Aspect 6] The packaged fermented malt beverage according to any one of Aspects 1 to 5, wherein the fermented wort liquid has a malt ratio of 25 w / w % or more.

[0015] [Aspect 7] The packaged fermented malt beverage according to any one of Aspects 1 to 6, wherein the fermented wort liquid is a bottom-fermented wort liquid.

[0016] [Aspect 8] A packaged fermented malt beverage according to any one of Aspects 1 to 7, which is a beer-taste beverage.

[0017] [Aspect 9] The packaged fermented malt beverage according to any one of Aspects 1 to 8, wherein the container is a can container with a full open end.

[0018] [Aspect 10] A method for producing a packaged fermented malt beverage containing a fermented wort liquid, linalool, geraniol, β-citronellol and myrcene, The ratio of linalool concentration to myrcene concentration is 0.5 to 24. The ratio of geraniol concentration to myrcene concentration is 1 to 9, and Adjusting the ratio of β-citronellol concentration to myrcene concentration to 1 to 9.5; The method for producing a packaged fermented malt beverage comprises:

[0019] [Aspect 11] The method for producing a packaged fermented malt beverage of Aspect 10, wherein the container is a can container with a full open end. Effect of the Invention

[0020] According to the present invention, there is provided a packaged fermented malt beverage that exhibits excellent drinkability when consumed from the container after opening. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0021] The upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Hereinafter, embodiments of the present invention will be described in detail. However, the embodiments shown below are examples of packaged fermented malt beverages and methods for producing the same for embodying the technical ideas of the present invention, and the present invention is not limited to the packaged fermented malt beverages and methods for producing the same shown below.

[0022] <Malt fermented beverage> A fermented malt beverage is a beverage obtained by fermenting malt as a raw material. A specific example of a fermented malt beverage is a fermented malt-flavored beer beverage. A fermented malt-flavored beer beverage is a fermented malt beverage designed to be reminiscent of beer in taste and aroma. Beer is a beverage obtained by fermenting malt, hops, and water as raw materials using yeast. For example, beer and happoshu are included in fermented malt-flavored beer beverages.

[0023] The packaged fermented malt beverage of the present invention contains a fermented wort liquid, and preferably contains a greater amount of aroma components than does a typical pilsner-type beer.

[0024] <Fermented wort> The wort fermentation liquid refers to a liquid obtained by fermenting the wort used in producing normal beer. The wort fermentation liquid may be a top-fermented wort liquid or a bottom-fermented wort liquid. The top-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating the wort with top-fermenting yeast and fermenting it under normal top-fermentation conditions, for example, at 15 to 25°C, for several days. The bottom-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating the wort with bottom-fermenting yeast and fermenting it under normal bottom-fermentation conditions, for example, at about 10°C, for about one week. From the viewpoint of providing a flavor that has a certain degree of fullness while ensuring drinkability, the wort fermentation liquid is preferably a bottom-fermented wort liquid.

[0025] <Production of fermented wort> A method for producing the fermented wort is described below. From the viewpoint of providing a flavor that has a certain degree of full-bodiedness while ensuring drinkability, the fermented wort is preferably one that emphasizes the aroma of grains and hops.

[0026] First, crushed malt, auxiliary raw materials such as barley, and warm water are added to a mash tank and mixed to prepare mashed rice. The preparation of mashed rice can be performed by a conventional method. For example, the mixture is first kept at 35 to 60°C for 0 to 90 minutes as necessary to break down proteins derived from the raw materials into amino acids, etc., and then the mixture is transferred to a saccharification process. In this case, in addition to the main raw material and auxiliary raw materials, enzymes such as saccharification enzymes and proteases, which will be described later, and flavor components such as spices and herbs may be added as necessary.

[0027] Thereafter, the mash is gradually heated and held at a predetermined temperature for a certain period of time, whereby the starch is saccharified using enzymes derived from malt or enzymes added to the mash. The temperature and time during saccharification can be appropriately determined taking into consideration the type of enzyme used, the amount of mash, the quality of the desired wort fermentation liquid, etc., and can be, for example, held at 60 to 72°C for 30 to 90 minutes. After saccharification, the mash is held at 76 to 78°C for about 10 minutes, and then filtered in a wort filtration tank to obtain a transparent sugar liquid. In addition, an appropriate amount of an enzyme agent may be added within the necessary range during saccharification.

[0028] The grains subjected to saccharification contain malt. The malt content in the grains subjected to saccharification is, for example, 25 w / w% or more, preferably 50 w / w% or more, and more preferably 67 w / w% or more. The grains subjected to saccharification may be 100% malt. The ratio (w / w%) of malt to all raw materials excluding water is called the malt ratio. The higher the malt content in the grains, the stronger the malt-derived grain aroma, umami, richness, and drinkability of the resulting wort.

[0029] From the viewpoint of producing a fermented wort liquid having an emphasized cereal flavor, the malt ratio is preferably 50 w / w % or more.

[0030] The auxiliary raw materials refer to raw materials other than malt and hops. Examples of the auxiliary raw materials include starch raw materials such as barley, wheat, corn starch, corn grits, rice, and koryan, and carbohydrate raw materials such as liquid sugar and sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose, and the like. In addition, spices, herbs, fruits, and the like used for the purpose of imparting or improving flavor are also included in the auxiliary raw materials.

[0031] The saccharifying enzyme refers to an enzyme that breaks down starch to produce sugar, such as α-amylase, glucoamylase, and pullulase.

[0032] The wort boiling operation may be performed according to the method and conditions normally used in the production of beer. For example, the pH-adjusted sugar solution is transferred to a boiling kettle and boiled. Hops are added from the start of boiling the sugar solution until it is left to stand in the whirlpool. Hop extract or components extracted from hops may be used as the hops. The sugar solution is then transferred to a settling tank called a whirlpool, and after removing hop residue and coagulated proteins produced by boiling, it is cooled to an appropriate temperature by a plate cooler. Wort is obtained by the above-mentioned wort boiling operation.

[0033] If the original wort extract concentration of the wort is too low, the wort becomes watery and lacks a satisfying taste. On the other hand, if the original wort extract concentration is too high, the wort becomes too heavy and feels unpleasantly sticky in the mouth. Therefore, from the viewpoint of maintaining a balance of flavor and aroma, the original wort extract concentration of the wort of the present invention is 7 to 18%, preferably 10 to 15%, and more preferably 12 to 14%. The original wort extract concentration of the wort can be adjusted by adjusting the amount of water.

[0034] The obtained wort is subjected to fermentation. The fermentation of the wort may be carried out according to a conventional method. For example, the cooled wort is inoculated with beer yeast and transferred to a fermentation tank for alcoholic fermentation. The yeast to be inoculated may be either top-fermenting yeast or bottom-fermenting yeast.

[0035] The final apparent fermentation degree of the wort fermentation liquid is preferably 30 to 100%. If the final apparent fermentation degree of the wort fermentation liquid is less than 30%, the amino nitrogen is not sufficiently reduced, and a large amount of acid may need to be added to sufficiently lower the pH of the wort fermentation liquid. The final apparent fermentation degree of the wort fermentation liquid of the present invention is preferably 50 to 95%, more preferably 60 to 90%.

[0036] The degree of fermentation is an important index showing how much fermentation has progressed in beer after fermentation and how the fermentation has progressed. Furthermore, the final degree of fermentation means the ratio of extract that can be assimilated by brewer's yeast to the original wort extract. Here, the extract that can be assimilated by brewer's yeast is the original wort extract minus the extract contained in the finished beer (i.e., the extract remaining after all the extract that can be used by brewer's yeast has been fermented (called the final extract)). The apparent final degree of fermentation means the final degree of fermentation calculated by adding the value of the final extract to the apparent extract, i.e., the extract concentration (%) calculated from the specific gravity of the beer still containing alcohol.

[0037] The term "extract" refers to the non-volatile solids. Depending on the context, the term "extract" may refer to the non-volatile solids themselves, the amount of non-volatile solids, or the concentration of non-volatile solids.

[0038] The final apparent fermentation degree Vend of the fermented wort liquid can be calculated, for example, by the following formula (1). Vend(%)={(P-Eend) / P}×100 (1) [wherein P is the original wort extract and Eend is the apparent final extract.]

[0039] Original wort extract P is calculated theoretically from the wort extract value before alcoholic fermentation according to Balling's formula using the alcohol concentration and extract value of the finished beer. Specifically, it can be calculated by the method shown in Analytica-EBC (9.4) (2007). Also, the apparent final extract Eend can be calculated by collecting beer in a flask, adding a large amount of fresh compressed yeast, fermenting with stirring at 25°C until the extract value no longer decreases (24 hours), and measuring the apparent extract value in the remaining beer.

[0040] The apparent final extract Eend is calculated from the specific gravity of the final extract including alcohol, so it may show a negative value. As a result, the apparent final attenuation may exceed 100%.

[0041] The final apparent degree of attenuation can be controlled, for example, by adjusting the saccharification conditions, whether or not enzymes are used when saccharifying the raw materials, and the types and amounts of raw materials used, etc. For example, by extending the saccharification time, the sugar concentration available to yeast can be increased, thereby increasing the final apparent degree of attenuation.

[0042] After the fermentation is completed, the resulting fermented wort liquid is aged in a storage tank as an aging process, and then stored and stabilized under low-temperature conditions at about 0° C. Then, as a filtration process, the fermented wort liquid after aging is filtered to remove yeast, proteins, etc., to obtain the fermented wort liquid.

[0043] The resulting wort fermentation liquid has an apparent extract of 1.0 to 5.0%. If the apparent extract is less than 1.0%, the resulting beer-taste beverage may lose its beer-like flavor and may feel watery. On the other hand, if the apparent extract is more than 5.0%, the resulting beer-taste beverage may lose its beer-like sharpness. The apparent extract is preferably 1.5 to 4.5%, more preferably 1.5 to 3.5%.

[0044] <Production of packaged fermented malt beverages> The method for producing a packaged fermented malt beverage of the present invention includes incorporating a fermented wort liquid into a packaged fermented malt beverage. In this case, the fermented wort liquid may be used as a base liquid for the packaged fermented malt beverage, or the fermented wort liquid may be used as the packaged fermented malt beverage.

[0045] The method for producing a packaged fermented malt beverage of the present invention includes adjusting linalool, geraniol, β-citronellol and myrcene so that they respectively satisfy the following concentration ranges and ratio ranges. The aroma component concentrations in the packaged fermented malt beverage can be adjusted using a method of adding the aroma components themselves as additives, or a method of adding a flavoring containing the aroma components as an additive.

[0046] Since the aroma components are introduced from the raw materials into the fermented wort liquid, the concentration of the highly hydrophobic aroma components in the packaged fermented malt beverage can also be adjusted by adjusting the amount of the raw materials containing the highly hydrophobic aroma components used. Specific examples of raw materials containing linalool, geraniol, β-citronellol and myrcene include hops, etc.

[0047] In the method for producing a packaged fermented malt beverage, the concentration of aroma components can be adjusted in any step, such as the wort boiling step, cooling step, fermentation step, maturation step, filtration step, etc. For example, when adjusting the concentration in the wort boiling step, it is possible to achieve a desired aroma component concentration by adjusting the amount or timing of addition of a substance that contributes to the aroma component concentration.

[0048] (Aroma components) The packaged fermented malt beverage of the present invention contains at least linalool, geraniol, β-citronellol and myrcene as aroma components.

[0049] Linalool has the formula C 10 H 18 Geraniol is a monoterpene alcohol represented by the formula C0 and is an aroma component with a floral aroma. 10 H 18 Citronellol is a monoterpene alcohol represented by the formula C.O and is an aroma component having a rose-like aroma. 10 H 20 Myrcene is a monoterpene alcohol represented by the formula C. 10 H 16 It is a monoterpene represented by the formula: and is an aroma component having a grassy, ​​hop-like aroma.

[0050] Aroma components may be artificially chemically synthesized or may be derived from natural products, for example, those obtained as fermentation metabolites by yeast. Furthermore, when an aroma component has isomers (e.g., structural isomers and optical isomers), the aroma component may be any isomer or a mixture of these isomers.

[0051] The concentrations of the aroma components satisfy the ratios within the ranges shown below. As a result, the gorgeous aroma of linalool, geraniol, and β-citronellol and the grassy aroma of myrcene are in harmony with each other, improving the drinkability of the packaged fermented malt beverage.

[0052] The ratio of the linalool concentration to the myrcene concentration is 0.5-24, preferably 7-19, and more preferably 9-15.

[0053] Taking the above into consideration, the ratio of the geraniol concentration to the myrcene concentration is 1-9, preferably 2-7, and more preferably 3-6.

[0054] Taking the above into consideration, the ratio of the β-citronellol concentration to the myrcene concentration is 1-9.5, preferably 2-8, and more preferably 3-6.

[0055] In addition, from the viewpoint of improving the drinkability of the packaged fermented malt beverage, it is preferable that the packaged fermented malt beverage of the present invention contains linalool, geraniol, β-citronellol and myrcene at concentrations within the ranges shown below.

[0056] The concentration of linalool is 4 to 120 ppb, preferably 30 to 93 ppb, and more preferably 50 to 80 ppb.

[0057] Taking into account the above, the concentration of geraniol is 7 to 43 ppb, preferably 15 to 35 ppb, and more preferably 20 to 30 ppb.

[0058] In consideration of the above, the concentration of citronellol is 6 to 46 ppb, preferably 10 to 35 ppb, and more preferably 15 to 30 ppb.

[0059] Taking into account the above, the concentration of myrcene is 1 to 15 ppb, preferably 2 to 10 ppb, and more preferably 3 to 8 ppb.

[0060] (bitterness value) The packaged fermented malt beverage preferably has a predetermined bitterness value (unit: BU). When the packaged fermented malt beverage has the predetermined bitterness value, the flavor of the packaged fermented malt beverage is perceived as being more like craft beer. Here, the bitterness value is an index of the bitterness imparted by a group of hop-derived substances mainly composed of isohumulone.

[0061] The bitterness value of the packaged fermented malt beverage is preferably 10 to 50 BU. If the bitterness value of the packaged fermented malt beverage is less than 10 BU, the packaged fermented malt beverage may not have a sufficient craft beer-like bitterness. If the bitterness value of the packaged fermented malt beverage exceeds 50 BU, the bitterness of the packaged fermented malt beverage may be too pronounced, resulting in low palatability. The bitterness value of the packaged fermented malt beverage is more preferably 20 to 40 BU, and even more preferably 25 to 35 BU.

[0062] The bitterness value can be measured, for example, by the method described in BCOJ Beer Analysis Methods, 8.15 (2004), edited by the Brewers' Association of Japan.

[0063] The bitterness value of a packaged fermented malt beverage can be adjusted by adjusting the variety and amount of raw material (e.g., hops) containing a bitter substance, the timing of adding the raw material, or by adding a bitter substance as appropriate. As the bitter substance, isolated iso-α-acids can be used. Furthermore, iso-α-acids are contained in hops, and can also be used as hops or hop extracts. Hops or hop extracts refer to hop leaves, their ground product, extracts obtained by extracting these with water or boiling water, and concentrates and dried products of the extracts.

[0064] (Other processes) The method for producing a bottled fermented malt beverage may further include a step of adding caramel coloring, a boiling step, a pH adjustment step, a filtration step, a flavor adjustment step, a step of dissolving carbon dioxide gas, etc., using known equipment, etc.

[0065] The method for producing a packaged fermented malt beverage may further include a step of adding dietary fiber, soy peptides, carbon dioxide, extracts, flavorings, acidulants, sweeteners, bittering agents, colorants, antioxidants, pH adjusters, various nutritional components, etc., as necessary.

[0066] (container) The produced packaged fermented malt beverage is filled into a container and sealed. As the type of container, a container that is usually used as a container for packaged fermented malt beverages, such as a barrel container, a can container, a PET bottle container, or a bottle container, can be used. Among them, a container with a large opening area is preferred because it allows the aroma to be felt strongly when drinking from the can, and the effect of improving the drinkability of the packaged fermented malt beverage is large. As the container for the packaged fermented malt beverage, for example, a can container with a pull-open tab, a can container with a stay-on tab, or a can container with a full open end is preferably used, and a can container with a full open end is more preferably used. EXAMPLES

[0067] The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.

[0068] The crushed malt, water and cornstarch were put into the brewing kettle, gelatinized at 70°C and liquefied at 100°C. Next, the crushed malt, enzymes and hot water were put into the brewing tank, and after protein resting at around 55°C, the liquid was transferred from the brewing kettle to the brewing tank, and saccharification was performed at a temperature ranging from 60°C to 76°C. This saccharified liquid was filtered in a Reuters filtration tank, then transferred to a boiling kettle, hops were added, and boiled for 60 minutes. After boiling, the evaporated hot water was added, the heat trub was removed in a whirlpool tank, and the mixture was cooled to 10°C using a plate cooler to obtain cold wort. The original wort extract concentration of the obtained wort was 12.7%. Bottom fermenting beer yeast was added to this wort, and the mixture was fermented at around 10°C for 7 days, after which the beer yeast was removed. The tank was transferred and aged for 7 days, and then cooled to around -1°C and stabilized for 14 days. The mixture was then diluted with degassed water and filtered through diatomaceous earth to obtain a fermented wort liquor (bottom-fermented wort liquor). The alcohol content of the fermented wort liquor was 5.6 v / v%, and the apparent extract concentration was 2.2%.

[0069] In addition, the concentrations of linalool, geraniol, β-citronellol and myrcene as aroma components were measured using the stir bar sorptive extraction method (SBSE method). This fermented wort liquid was designated as Sample 1.

[0070] The above aroma components were prepared as flavorings for adjusting the aroma composition. These were then added in predetermined amounts to the fermented wort liquid of Test Plot 1. The types and amounts of the aroma components are shown in Tables 1 to 4. In this manner, Samples 2 to 20, which are fermented wort liquids with adjusted aroma compositions, were produced.

[0071] [Drinkability rating] The produced wort fermentation liquid was subjected to a drinkability evaluation by four trained panelists. First, each sample was filled into a can with a capacity of 350 ml, and a full open-end can lid was attached to obtain a canned beverage. The obtained beverage was then adjusted to 8°C, and the panelist opened the can and started drinking, and the amount consumed within 5 minutes from that point was measured. The drinkability was evaluated on a four-level scale, A to D, using the average of the drinking amounts of the four panelists. The evaluation criteria for A to D were as follows: A for an average of 170 ml or more, B for 167 ml or more but less than 170 ml, C for 160 ml or more but less than 167 ml, and D for less than 160 ml.

[0072] [Table 1]

[0073] [Table 2]

[0074] [Table 3]

[0075] [Table 4]

Claims

1. A packaged fermented malt beverage comprising a fermented wort liquid, linalool, geraniol, β-citronellol and myrcene, The ratio of linalool concentration to myrcene concentration is 0.5 to 24. The ratio of geraniol concentration to myrcene concentration is 1 to 9, and The ratio of β-citronellol concentration to myrcene concentration is 1 to 9.5; Packaged fermented malt beverage.

2. 2. The bottled fermented malt beverage according to claim 1, having a linalool concentration of 4 to 120 ppb, a geraniol concentration of 7 to 43 ppb, a citronellol concentration of 6 to 46 ppb, and a myrcene concentration of 1 to 15 ppb.

3. 2. The bottled fermented malt beverage according to claim 1, which has a bitterness value of 10 to 50 BU.

4. 2. The packaged fermented malt beverage according to claim 1, wherein the fermented wort liquid has an apparent extract concentration of 1 to 5%.

5. 2. The packaged fermented malt beverage according to claim 1, wherein the fermented wort liquid has an original wort extract concentration of 7 to 18%.

6. 2. The packaged fermented malt beverage according to claim 1, wherein the fermented wort liquid has a malt ratio of 25 w / w % or more.

7. 2. The packaged fermented malt beverage according to claim 1, wherein the fermented wort liquid is a bottom-fermented wort liquid.

8. 2. The packaged fermented malt beverage according to claim 1, which is a beer-taste beverage.

9. The bottled fermented malt beverage according to any one of claims 1 to 8, wherein the container is a can container with a full open end.

10. A method for producing a packaged fermented malt beverage containing fermented wort, linalool, geraniol, β-citronellol and myrcene, The ratio of linalool concentration to myrcene concentration is 0.5 to 24. The ratio of geraniol concentration to myrcene concentration is 1 to 9, and Adjusting the ratio of β-citronellol concentration to myrcene concentration to 1 to 9.5; The method for producing a packaged fermented malt beverage comprises:

11. The method for producing a bottled fermented malt beverage according to claim 10, wherein the container is a can container having a full open end.

Images