Beer-flavored fermented alcoholic beverage and method for producing the same

Abstract

To provide a beer-flavored fermented alcoholic beverage with a reduced sensation of prickliness in a mouth.SOLUTION: A beer-flavored fermented alcoholic beverage has a total pyrazine content of 10 ppb or less in the beverage, with a total furan content of 1100 ppb or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beer-flavored fermented alcoholic beverage and a method for producing the same.

Background Art

[0002] In recent years, due to the increasing health consciousness, the need for beer-flavored beverages with reduced sugar content has been expanding. Beer and beer-based beverages with reduced sugar content are often produced by promoting fermentation in order to reduce sugar content to the limit. As a result, there is a problem that it is easy to strongly feel the prickliness and the disharmony of the flavor balance in the mouth.

Summary of the Invention

[0003] The present inventors have found that in a beer-flavored fermented alcoholic beverage, by adjusting the sum of the concentrations of furans and the sum of the concentrations of pyrazines within a predetermined range, the prickliness in the mouth can be reduced. The present invention is based on this finding.

[0004] Therefore, the present invention provides a beer-flavored fermented alcoholic beverage with reduced prickliness in the mouth and a method for producing the same.

[0005] And the present invention includes the following inventions. (1) A beer-flavored fermented alcoholic beverage, wherein the sum of the concentrations of pyrazines in the beverage is 10 ppb or less and the sum of the concentrations of furans is 1100 ppb or more. (2) The beer-flavored fermented alcoholic beverage according to (1) above, wherein the sum of the concentrations of pyrazines in the beverage is 8 ppb or less. (3) The beer-flavored fermented alcoholic beverage according to (1) or (2) above, wherein the sum of the concentrations of furans in the beverage is 1200 ppb or more. (4) The concentration of pyrazines in the beverage satisfies the following conditions: (a) The concentration of 2-methylpyrazine is 0 to 7 ppb; (b) The concentration of 2,5-dimethylpyrazine is 0 to 1.75 ppb; (c) The concentration of 2,6-dimethylpyrazine is from 0 to 1.75 ppb; (d) The concentration of 2-ethylpyrazine is from 0 to 0.1 ppb; (e) The concentration of 2,3-dimethylpyrazine is from 0 to 0.15 ppb; and (f) The concentration of 2,3,5-trimethylpyrazine is from 0 to 0.15 ppb; The beer-flavored fermented alcoholic beverage according to (1) above, satisfying the above conditions. (5) The concentration of furans in the beverage satisfies the following conditions: (g) The concentration of furfuryl acetate is from 0 to 40 ppb; (h) The concentration of furfural is from 0 to 105 ppb; (i) The concentration of 5-methylfurfural is from 0 to 65 ppb; (j) The concentration of furfuryl alcohol is from 620 to 3990 ppb; (k) The concentration of maltol is from 195 to 1270 ppb; and (l) The concentration of franefol is from 240 to 1540 ppb; The beer-flavored fermented alcoholic beverage according to (1) above, satisfying the above conditions. (6) The beer-flavored fermented alcoholic beverage according to any one of (1) to (5) above, wherein the concentration of carbohydrates in the beverage is 1.0 g / 100 mL or less. (7) The beer-flavored fermented alcoholic beverage according to any one of (1) to (6) above, wherein the malt usage ratio is 50 to 100% by mass. (8) The beer-flavored fermented alcoholic beverage according to any one of (1) to (7) above, wherein the alcohol concentration is more than 2% by volume. (9) A method for producing a beer-flavored fermented alcoholic beverage, wherein the sum of the concentrations of pyrazines in the beverage is adjusted to 10 ppb or less, and the sum of the concentrations of furans is adjusted to 1100 ppb or more. (10) The method according to (9) above, wherein the concentration of carbohydrates in the beverage is adjusted to 1.0 g / 100 mL or less. (11) The method according to (9) or (10) above, wherein the malt usage ratio is 50 to 100% by mass. (12) The method according to any one of (9) to (11), wherein the alcohol concentration in the beverage is adjusted to more than 2% by volume. (13) A method for reducing the prickliness in the mouth in a beer-flavored fermented alcoholic beverage, wherein the sum of the concentrations of pyrazines in the beverage is adjusted to 10 ppb or less, and the sum of the concentrations of furans is adjusted to 1100 ppb or more. (14) A method for reducing the disharmony of flavor balance in a beer-flavored fermented alcoholic beverage, wherein the sum of the concentrations of pyrazines in the beverage is adjusted to 10 ppb or less, and the sum of the concentrations of furans is adjusted to 1100 ppb or more. (15) A method for imparting richness to a beer-flavored fermented alcoholic beverage, wherein the sum of the concentrations of pyrazines in the beverage is adjusted to 10 ppb or less, and the sum of the concentrations of furans is adjusted to 1100 ppb or more.

[0006] According to the present invention, it is possible to reduce the prickliness in the mouth in a beer-flavored fermented alcoholic beverage. Further, according to the present invention, it is also possible to reduce the disharmony of flavor balance in a beer-flavored fermented alcoholic beverage. Further, according to the present invention, it is also possible to impart richness to a beer-flavored fermented alcoholic beverage. Detailed description of the invention

[0007] The beer-flavored fermented alcoholic beverage of the present invention is one in which the sum of the concentrations of furans and the sum of the concentrations of pyrazines in the beverage are within a predetermined range. Such a beer-flavored fermented alcoholic beverage can be obtained by adjusting the sum of the concentrations of furans and the sum of the concentrations of pyrazines during its production. The specific means for adjusting the concentrations of furans and pyrazines are not particularly limited, and examples include the addition of furans or pyrazines, the increase or decrease in the amount of raw materials containing furans or pyrazines used, the increase or decrease in the amount of raw materials that generate furans or pyrazines in the final product, and the adjustment of the concentration of substances converted into furans or pyrazines by fermentation with yeast.

[0008] In the present invention, the sum of the concentrations of pyrazines means the total sum of the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine. Also, in the present invention, the sum of the concentrations of furans means the total sum of the concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol, and franone.

[0009] In the present invention, the "beer-flavored fermented alcoholic beverage" means beer (an alcoholic beverage obtained by fermentation with brewer's yeast using malt and hops as raw materials), or a fermented alcoholic beverage having a flavor similar to that of beer. In the present invention, the "fermented alcoholic beverage" means an alcoholic (ethanol)-containing beverage fermented by yeast using a carbon source, a nitrogen source, water, etc. as raw materials. The beer-flavored fermented alcoholic beverage of the present invention may be an alcoholic beverage whose alcohol (ethanol) concentration is adjusted after fermentation. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented beverage imparted with the aroma of hops by using hops as a raw material. The beer-flavored fermented alcoholic beverage of the present invention preferably means a fermented malt beverage, that is, a beverage using at least malt as a raw material. Examples of such fermented malt beverages include beer, sparkling sake, liqueurs (for example, beverages classified as "liqueurs (fizzy) (1)" under the Liquor Tax Law), etc., and preferably beer. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented malt beverage having a malt usage ratio of 0 mass% or more and 100 mass% or less, more preferably 25 mass% or more and 100 mass% or less, still more preferably 50 mass% or more and 100 mass% or less, and even more preferably 50 mass% or more and 95 mass% or less. The "malt usage ratio" means a value calculated in accordance with the Liquor Tax Law with an enforcement date of April 1, 2018 and the Interpretation Circular of the Liquor Administration Related Laws and Regulations.

[0010] In the present invention, the unit "ppm" is synonymous with "mg / L", and the unit "ppb" is synonymous with "μg / L".

[0011] The sum of the concentrations of pyrazines in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 10 ppb or less, preferably 9 ppb or less, more preferably 8 ppb or less, still more preferably 7 ppb or less, and even more preferably 6 ppb or less. The lower limit of the sum of the concentrations of pyrazines in the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, and may be, for example, 0 ppb, but may be, for example, 0.5 ppb, preferably 1 ppb, more preferably 1.5 ppb, and still more preferably 2 ppb. The pyrazines may be derived from raw materials, may be added separately from plant raw materials, or may be produced by fermentation. The concentration of pyrazines can be controlled, for example, by controlling the composition of the raw materials and the fermentation conditions.

[0012] According to a preferred embodiment of the present invention, the concentration of 2-methylpyrazine in the beer-flavored fermented alcoholic beverage of the present invention is 0 to 7 ppb, more preferably 0.5 to 6.5 ppb, and still more preferably 1.0 to 6 ppb.

[0013] According to a preferred embodiment of the present invention, the concentration of 2,5-dimethylpyrazine in the beer-flavored fermented alcoholic beverage of the present invention is 0 to 1.75 ppb, more preferably 0.1 to 1.5 ppb, and still more preferably 0.25 to 1.35 ppb.

[0014] According to a preferred embodiment of the present invention, the concentration of 2,6-dimethylpyrazine in the beer-flavored fermented alcoholic beverage of the present invention is 0 to 1.75 ppb, more preferably 0.15 to 1.5 ppb, and still more preferably 0.2 to 1.3 ppb.

[0015] According to a preferred embodiment of the present invention, the concentration of 2-ethylpyrazine in the beer-flavored fermented alcoholic beverage of the present invention is 0 to 0.1 ppb, more preferably 0.0025 to 0.05 ppb, and still more preferably 0.005 to 0.045 ppb.

[0016] According to a preferred embodiment of the present invention, the concentration of 2,3-dimethylpyrazine in the beer-flavored fermented alcoholic beverage of the present invention is 0 to 0.15 ppb, more preferably 0.005 to 0.125 ppb, and even more preferably 0.01 to 0.1 ppb.

[0017] According to a preferred embodiment of the present invention, the concentration of 2,3,5-trimethylpyrazine in the beer-flavored fermented alcoholic beverage of the present invention is 0 to 0.15 ppb, more preferably 0.01 to 0.14 ppb, and even more preferably 0.02 to 0.125 ppb.

[0018] The sum of the concentrations of furans in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 1100 ppb or more, preferably 1150 ppb or more, more preferably 1200 ppb or more, even more preferably 1250 ppb or more, and even more preferably 1300 ppb or more. The upper limit of the sum of the concentrations of furans in the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved. For example, it is 7000 ppb, preferably 6000 ppb, more preferably 5000 ppb, and even more preferably 4000 ppb. The furans may be derived from raw materials, may be added separately from plant raw materials, or may be produced by fermentation. The concentration of furans can be controlled, for example, by controlling the composition of the raw materials and the fermentation conditions.

[0019] According to a preferred embodiment of the present invention, the concentration of furfuryl acetate in the beer-flavored fermented alcoholic beverage of the present invention is 0 to 40 ppb, more preferably 6 to 35 ppb, even more preferably 7 to 30 ppb, and even more preferably 7 to 25 ppb.

[0020] According to a preferred embodiment of the present invention, the concentration of furfural in the beer-flavored fermented alcoholic beverage of the present invention is 0 to 105 ppb, more preferably 16.5 to 95 ppb, even more preferably 18 to 80 ppb, and even more preferably 18 to 70 ppb.

[0021] According to a preferred embodiment of the present invention, the concentration of 5-methylfurfural in the beer-flavored fermented alcoholic beverage of the present invention is 0 to 65 ppb, more preferably 10 to 60 ppb, still more preferably 11 to 50 ppb, and even more preferably 11 to 40 ppb.

[0022] According to a preferred embodiment of the present invention, the concentration of furfuryl alcohol in the beer-flavored fermented alcoholic beverage of the present invention is 620 to 3990 ppb, more preferably 680 to 3425 ppb, still more preferably 735 to 2850 ppb, and even more preferably 735 to 2285 ppb.

[0023] According to a preferred embodiment of the present invention, the concentration of maltol in the beer-flavored fermented alcoholic beverage of the present invention is 195 to 1270 ppb, more preferably 210 to 1095 ppb, still more preferably 230 to 910 ppb, and even more preferably 230 to 730 ppb.

[0024] According to a preferred embodiment of the present invention, the concentration of furaneol in the beer-flavored fermented alcoholic beverage of the present invention is 240 to 1540 ppb, more preferably 260 to 1325 ppb, still more preferably 280 to 1105 ppb, and even more preferably 280 to 885 ppb.

[0025] The quantification of pyrazines and furans in the beer-flavored fermented alcoholic beverage can be performed by GC / MS analysis. This GC / MS analysis can be specifically carried out as follows. First, the aroma components in the beer-flavored fermented beverage are separated by a C18 solid-phase extraction column. Quantification is performed by the internal standard method, and borneol is used as the internal standard substance, which is added to the analytical sample to a concentration of 50 ppb. Further, for more accurate concentration measurement, it is desirable to use a calibration curve prepared based on the measured values of several control samples having known concentrations. The conditions for GC / MS analysis can follow Table 1 below.

[0026]

Table 1

[0027] The alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is not particularly limited, but is preferably 1% by volume (v / v%) or more, more preferably more than 1% by volume (v / v%), still more preferably 2% by volume (v / v%) or more, still more preferably more than 2% by volume (v / v%), still more preferably 3% by volume (v / v%) or more, still more preferably more than 3% by volume (v / v%), still more preferably 3.5% by volume or more, and still more preferably 4% by volume or more. The upper limit of the alcohol concentration of the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved. For example, it is 20% by volume, preferably 10% by volume, and more preferably 7% by volume. According to one embodiment of the present invention, the alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is preferably more than 2% by volume and 10% by volume or less, more preferably 3 to 10% by volume or less, still more preferably 3 to 7% by volume, and still more preferably 3 to 5% by volume. According to another embodiment of the present invention, the alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is preferably 4 to 10% by volume or less, and more preferably 4 to 7% by volume. The measurement of the alcohol concentration in the beer-flavored fermented alcoholic beverage can be carried out by a known method. Specifically, it can be carried out based on the "BCOJ Beer Analysis Method 8.3.6 Alcoholizer Method" determined by the National Tax Agency of Japan.

[0028] According to a preferred embodiment of the present invention, the beer-flavored fermented alcoholic beverage of the present invention is a beverage with a reduced sugar content compared to normal. This "reduced compared to normal" means that measures have been taken to lower the sugar content when manufacturing the beer-flavored fermented alcoholic beverage. The specific numerical value of the sugar concentration in such a low-sugar beer-flavored fermented alcoholic beverage is not particularly limited. For example, it can be 1.5 g / 100 mL or less, preferably less than 1.5 g / 100 mL, more preferably 1.1 g / 100 mL or less, still more preferably 1.0 g / 100 mL or less, still more preferably less than 1.0 g / 100 mL, still more preferably 0.5 g / 100 mL or less, and still more preferably less than 0.5 g / 100 mL. In one embodiment, the concentration of sugar in the low-sugar beer-flavored fermented alcoholic beverage is 0.4 g / mL or less.

[0029] The measurement of the sugar concentration can be carried out by known methods, and can be carried out according to the method of calculating from the mass of the sample by excluding the amounts of water, protein, lipid, ash, and dietary fiber (refer to the attached analysis methods for nutritional components, etc. regarding food labeling standards (March 30, 2015, Food Sanitation Notice No. 139)).

[0030] The beer-flavored fermented alcoholic beverage of the present invention can be a carbonated beverage. The carbon dioxide gas pressure can be appropriately adjusted according to preference, for example, it can be adjusted within the range of 0.05 - 0.4 MPa (gas pressure at 20°C).

[0031] The beer-flavored fermented alcoholic beverage of the present invention can adjust the pH to, for example, 2.0 - 5.0, preferably 2.3 - 4.8, more preferably 2.9 - 4.8. The pH of the beverage can be easily measured using a commercially available pH meter (for example, HORIBA Scientific bench-top pH meter, manufactured by Horiba Advanced Technology Co., Ltd.).

[0032] The beer-flavored fermented alcoholic beverage of the present invention is preferably provided as a container-packed beverage. The container used for the beer-flavored fermented alcoholic beverage of the present invention may be any container commonly used for filling beverages. For example, metal cans, barrel containers, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouch containers, etc. may be mentioned, but preferably metal cans, barrel containers, plastic bottles (e.g., PET bottles), or bottles.

[0033] According to one embodiment of the present invention, the beer-flavored fermented alcoholic beverage of the present invention can be produced according to the production method of a normal beer-flavored fermented alcoholic beverage, except for adjusting the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol, and franoneol in the beverage. As a normal production method, for example, a method of fermenting a pre-fermentation liquid containing at least water and malt, that is, adding beer yeast for fermentation to wort (pre-fermentation liquid) prepared from brewing raw materials such as malt and performing fermentation, and if desired, storing the fermentation liquid at a low temperature and then removing the yeast by a filtration step can be mentioned.

[0034] In the production process of the beer-flavored fermented alcoholic beverage of the present invention, hops (including processed products of hops) can be added at any step. The addition amount of hops can typically be adjusted to be 0.1 to 5 g / L based on the volume of the pre-fermentation liquid in the fermentation step, preferably 0.1 to 2 g / L, and more preferably 0.2 to 1.5 g / L.

[0035] In the present invention, in addition to malt, hops, and water, adjuncts defined by the Liquor Tax Law such as rice, corn, sorghum, potatoes, starch, sugars (e.g., liquid sugar), fruits, coriander, etc., nitrogen sources such as protein decomposites and yeast extracts, pigments, foaming and foam-stabilizing agents, water quality regulators, fermentation aids, and other additives can be used as brewing raw materials. Further, ungerminated cereals (e.g., ungerminated barley (including those in the form of extracts), ungerminated wheat (including those in the form of extracts)) may be used as brewing raw materials.

[0036] According to another aspect of the present invention, in a beer-flavored fermented alcoholic beverage, a method for reducing the prickliness in the mouth is provided, the method including adjusting the sum of the concentrations of pyrazines and the sum of the concentrations of furans in the beverage to the above numerical ranges.

[0037] According to another aspect of the present invention, in a beer-flavored fermented alcoholic beverage, a method for reducing the disharmony of flavor balance is provided, the method including adjusting the sum of the concentrations of pyrazines and the sum of the concentrations of furans in the beverage to the above numerical ranges.

[0038] According to another aspect of the present invention, a method for imparting richness to a beer-flavored fermented alcoholic beverage is provided, the method including adjusting the sum of the concentrations of pyrazines and the sum of the concentrations of furans in the beverage to the above numerical ranges.

Examples

[0039] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0040] Example 1: Relationship between the concentrations of pyrazines and furans and the flavor in a beer-flavored fermented alcoholic beverage In this example, based on commercially available beer-flavored fermented alcoholic beverages and test-brewed beers, tasting samples with adjusted pyrazine concentrations and furan concentrations were prepared, and sensory evaluations were conducted to examine the relationship between the sum of the concentrations of pyrazines and the sum of the concentrations of furans and the flavor in beer-flavored fermented alcoholic beverages.

[0041] (1) Preparation of tasting samples Tasting samples of beer - flavored fermented alcoholic beverages were prepared according to the following procedure.

[0042] (a) Preparation of tasting samples based on commercial products A commercially available beer - flavored fermented alcoholic beverage (malt usage ratio less than 25%) was diluted, and the sugars and alcohol for liquor raw materials (First Alcohol Co., alcohol concentration 95%) that were lacking were added thereto to prepare a base beverage with 0.4 g / 100 mL or 1.0 g / 100 mL of sugars and an alcohol (ethanol) concentration of 5% (v / v). To this base beverage, furfuryl alcohol, maltol, furaneol, 2 - methylpyrazine, 2,5 - dimethylpyrazine, and 2,6 - dimethylpyrazine were added so that the sum of the concentrations of pyrazines and the sum of the concentrations of furans would be the concentrations shown in the following table, and tasting samples were prepared.

[0043] (b) Preparation of tasting samples based on pilot - brewed products In the pilot brewing of beer, barley malt was used as the main raw material (malt usage ratio 60%). During saccharification, an enzyme preparation mainly composed of glucoamylase was used, the temperature and time of saccharification were adjusted, and wort was obtained by filtration. Hops and liquid sugar mainly containing assimilable sugars were added to the obtained wort and boiled at 100 °C. Then, after the wort was allowed to stand to separate the coagulated proteins (trub), it was cooled to obtain a pre - fermentation liquid. Bottom - fermenting yeast was added to the obtained pre - fermentation liquid, and main fermentation and post - fermentation were carried out to obtain a fermentation broth. The obtained fermentation broth was stored at a low temperature to stop fermentation, and a clear beer - flavored fermented alcoholic beverage was obtained by filtration.

[0044] The obtained beer-flavored fermented alcoholic beverage was diluted, and the sugars and alcohol for alcoholic beverages (Daiichi Alcohol Co., Ltd., alcohol concentration 95%) that were lacking were added thereto to prepare a base beverage having 0.4 g / 100 mL or 1.0 g / 100 mL of sugars and an alcohol (ethanol) concentration of 5% (v / v). To this base beverage, furfuryl alcohol, maltol, furaneol, 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine were added so that the sum of the concentrations of pyrazines and the sum of the concentrations of furans would be the concentrations shown in the following table, thereby preparing a tasting sample.

[0045] (c) Measurement of the alcohol (ethanol) concentration, sugars, and the concentrations of pyrazines and furans in the tasting sample The alcohol (ethanol) concentration, sugars, and the concentrations of pyrazines and furans in each beverage in the examples were measured according to the following methods, respectively.

[0046] The alcohol concentration in each beverage in the examples was measured according to the "BCOJ Beer Analysis Method 8.3.6 Alcoholizer Method" determined by the National Tax Agency of Japan.

[0047] The sugar concentration in each beverage in the examples was measured by subtracting the masses of water, protein, lipid, ash, and dietary fiber, respectively, from the mass of the beverage to be measured, based on the "Analysis Methods for Nutritional Components, etc. (Appendix to the Food Labeling Standards (March 30, 2015, Shokuhinhyo No. 139))" determined by the Consumer Affairs Agency of Japan.

[0048] The quantification of pyrazines and furans in each beverage in the examples was performed by GC / MS analysis. Specifically, first, the aroma components in the beverage were separated using a C18 solid-phase extraction column, and the obtained analytical sample was subjected to GC / MS. Also, borneol was used as an internal standard substance and added so as to be 50 ppb in the analytical sample. The conditions for GC / MS analysis were as shown in Table 2 below.

[0049] [Table 2]

[0050] The concentrations of pyrazines and furans in each tasting sample are shown in Table 3 below. [Table 3] JPEG2025105864000004.jpg198143

[0051] (2) Sensory evaluation of tasting samples For the tasting samples obtained in (1) above, sensory evaluation was performed by 5 trained panelists. The evaluation items for the sensory evaluation were three items: "sharpness in the mouth", "disharmony of flavor balance", and "richness". The specific evaluation criteria are shown below respectively. a. Sharpness in the mouth: Evaluated on a 5 - point scale of 1 (weak) - 3 (moderate) - 5 (strong). b. Disharmony of flavor balance: Evaluated on a 5 - point scale of 1 (weak) - 3 (moderate) - 5 (strong). c. Richness: Evaluated on a 5 - point scale of 1 (weak) - 3 (moderate) - 5 (strong).

[0052] Table 4 below summarizes the sum of the concentrations of pyrazines (the total concentration of 2 - methylpyrazine, 2,5 - dimethylpyrazine, 2,6 - dimethylpyrazine, 2 - ethylpyrazine, 2,3 - dimethylpyrazine, and 2,3,5 - trimethylpyrazine), the sum of the concentrations of furans (the total concentration of furfuryl acetate, furfural, 5 - methylfurfural, furfuryl alcohol, maltol, and furaneol), the alcohol (ethanol) concentration, the carbohydrate concentration, as well as the sensory evaluation results in the tasting samples. The scores of the sensory evaluation results are shown as the average value and the standard deviation.

[0053] [Table 4] JPEG2025105864000006.jpg140161

[0054] In the sensory evaluation, the scores for "sharpness in the mouth" and "disharmony of flavor balance" in Test Group 3 (carbohydrate concentration: 0.4 g / 100 mL, total pyrazine concentration: 12 ppb, total furan concentration: 1000 ppb) were fixed at 5.0, and the score for "richness" in the same test group was fixed at 1.0.

[0055] From the results shown in Table 4, it was revealed that regardless of whether the carbohydrate concentration was 0.4 g / 100 mL or 1.0 g / 100 mL, when the total pyrazine concentration was 10 ppb or less and the total furan concentration was 1100 ppb or more, the sharpness in the mouth was reduced. Furthermore, it was considered desirable that the total pyrazine concentration be 8 ppb or less and the total furan concentration be 1200 ppb or more. Similar tendencies were also observed for the effect of reducing the disharmony of flavor balance and the effect of enhancing the richness. In addition, it was found that these effects were similarly observed in the pilot sample-based samples.

Claims

1. Beer in which the malt usage ratio is 50 to 100% by mass, the carbohydrate concentration is 1.5 g / 100 mL or less, the alcohol concentration is more than 3% by volume and 7% by volume or less, the sum of the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine is 10 ppb or less, and the sum of the concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol, and furaneol is 1100 ppb or more.

2. The beer described in claim 1, wherein the sum of the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine is 8 ppb or less.

3. Beer described in claim 1 or 2, in which the sum of the concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol and furaneol is 1200 ppb or more.

4. A method for producing a liquid chromatographic apparatus in which the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine are adjusted under the following conditions: (a) the concentration of 2-methylpyrazine is 0 to 7 ppb; (b) the concentration of 2,5-dimethylpyrazine is 0 to 1.75 ppb; (c) the concentration of 2,6-dimethylpyrazine is 0 to 1.75 ppb; and (d) the concentration of 2-ethylpyrazine is 0 to 0.1 ppb; The beer according to claim 1, which satisfies the above.

5. A method for producing a liquid chromatographic apparatus comprising the steps of: (a) preparing a liquid chromatographic apparatus in which the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine are adjusted to the following conditions: (e) the concentration of 2,3-dimethylpyrazine is 0 to 0.15 ppb; and (f) the concentration of 2,3,5-trimethylpyrazine is 0 to 0.15 ppb; The beer according to claim 4, which satisfies the above.

6. A method for producing a fermented food product, comprising: a method for producing a fermented food product, the method comprising: (g) the concentration of furfuryl acetate is 0 to 40 ppb; and (h) a furfural concentration of 0 to 105 ppb; The beer according to claim 1, which satisfies the above.

7. A method for producing a fermented food product, comprising: a method for producing a fermented food product, the method comprising: (i) the concentration of 5-methylfurfural is 0 to 65 ppb; (j) a concentration of furfuryl alcohol of 620 to 3990 ppb; (k) the concentration of maltol is 195 to 1270 ppb; and (l) the concentration of furaneol is 240 to 1540 ppb; The beer according to claim 6, which satisfies the above.

8. Beer described in claim 1 or 2, having a carbohydrate concentration of 1.0 g / 100 mL or less.

9. Beer described in claim 1 or 2, having a carbohydrate concentration of 0.5 g / 100 mL or less.

10. A method for producing beer, comprising the steps of: The malt usage ratio is adjusted to 50 to 100% by mass, The carbohydrate concentration is adjusted to 1.5g / 100mL or less, The alcohol concentration is adjusted to more than 3% by volume and not more than 7% by volume, the sum of the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine is adjusted to 10 ppb or less; The method comprises adjusting the sum of the concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol and furaneol to 1100 ppb or more.

11. The method according to claim 10, wherein the sum of the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine is adjusted to 8 ppb or less.

12. The method described in claim 10 or 11, wherein the sum of the concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol and furaneol is adjusted to 1200 ppb or more.

13. A method for producing a liquid containing 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine at concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine under the following conditions: (a) the concentration of 2-methylpyrazine is 0 to 7 ppb; (b) the concentration of 2,5-dimethylpyrazine is 0 to 1.75 ppb; (c) the concentration of 2,6-dimethylpyrazine is 0 to 1.75 ppb; and (d) the concentration of 2-ethylpyrazine is 0 to 0.1 ppb; The method of claim 10, wherein the method is adjusted to satisfy:

14. A method for producing a liquid containing 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine at concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine under the following conditions: (e) the concentration of 2,3-dimethylpyrazine is 0 to 0.15 ppb; and (f) the concentration of 2,3,5-trimethylpyrazine is 0 to 0.15 ppb; The method of claim 13 , wherein the method is adjusted to satisfy:

15. A method for producing a fermented food product, comprising: a method for producing a fermented food product, the method comprising: a) preparing a fermented food product containing furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol, and furaneol at concentrations of: (g) the concentration of furfuryl acetate is 0 to 40 ppb; and (h) a furfural concentration of 0 to 105 ppb; The method of claim 10, wherein the method is adjusted to satisfy:

16. A method for producing a fermented food product, comprising: a method for producing a fermented food product, the method comprising: a) preparing a fermented food product containing furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol, and furaneol at concentrations of: (i) the concentration of 5-methylfurfural is 0 to 65 ppb; (j) a concentration of furfuryl alcohol of 620 to 3990 ppb; (k) the concentration of maltol is 195 to 1270 ppb; and (l) the concentration of furaneol is 240 to 1540 ppb; The method of claim 15, wherein the method is adjusted to satisfy:

17. A method described in claim 10 or 11, wherein the carbohydrate concentration is adjusted to 1.0 g / 100 mL or less.

18. A method according to claim 10 or 11, wherein the carbohydrate concentration is adjusted to 0.5 g / 100 mL or less.

19. A method for reducing harshness in the mouth in beer having a malt content of 50 to 100% by mass, a carbohydrate concentration of 1.5 g / 100 mL or less, and an alcohol concentration of more than 3% by volume and not more than 7% by volume, comprising: the sum of the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine is adjusted to 10 ppb or less; The method comprises adjusting the sum of the concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol and furaneol to 1100 ppb or more.

20. A method for reducing imbalance in flavor and aroma in beer having a malt content of 50 to 100% by mass, a sugar concentration of 1.5 g / 100 mL or less, and an alcohol concentration of more than 3% by volume and not more than 7% by volume, comprising: the sum of the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine is adjusted to 10 ppb or less; The method comprises adjusting the sum of the concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol and furaneol to 1100 ppb or more.

21. A method for imparting body to beer having a malt usage ratio of 50 to 100% by mass, a sugar concentration of 1.5 g / 100 mL or less, and an alcohol concentration of more than 3% by volume and not more than 7% by volume, comprising: the sum of the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine is adjusted to 10 ppb or less; The method comprises adjusting the sum of the concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol and furaneol to 1100 ppb or more.