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

Abstract

To provide a beer-flavored fermented alcoholic beverage that achieves reduction in the roughness remaining in the mouth and a discomfort aftertaste.SOLUTION: A beer-flavored fermented alcoholic beverage is provided, containing β-eudesmol at a concentration of 0.25 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 technology]

[0002] In recent years, growing health consciousness has led to an increasing demand for reduced-sugar beer-flavored beverages. However, reduced-sugar beers and beer-like beverages often have a weaker flavor, which can lead to unpleasant aftertastes such as a rough texture that lingers in the mouth, or harshness derived from alcohol and other ingredients.

[0003] In order to eliminate such unpleasant aftertastes and unpleasant flavors in beer and beer-based beverages, attempts have been made to mask these unpleasant aftertastes and unpleasant flavors by increasing the intensity of the flavor of beer and beer-based beverages. For example, methods have been adopted to increase the bitterness units (BU) of beer and beer-based beverages, and to impart aroma using ingredients such as hops containing aroma components. However, increasing the BU of beer and beer-based beverages can disrupt the overall balance of their flavors, and imparting aromas using hops can result in a monotonous taste impression.

[0004] It is also known that β-eudesmol can impart a cooling sensation to beverages by adding it to them. However, when β-eudesmol is added to reduced-sugar beer, the cooling sensation becomes more pronounced, resulting in an imbalance in the flavor and aroma.

[0005] Under these circumstances, reducing unpleasant aftertastes and unpleasant flavors, particularly the roughness that remains in the mouth and the harshness derived from alcohol and ingredients, remains a continuing challenge for beer and beer-based beverages with reduced sugar content. Summary of the Invention

[0006] The present inventors have found that by adjusting the concentration of β-eudesmol in a beer-flavored fermented alcoholic beverage within a predetermined range, it is possible to reduce the unpleasant aftertaste that the beer-flavored fermented alcoholic beverage has, such as a rough texture remaining in the mouth and an acrid taste derived from the alcohol or ingredients. The present invention is based on this finding.

[0007] Therefore, the present invention provides a beer-flavored fermented alcoholic beverage in which the unpleasant aftertaste caused by the roughness remaining in the mouth and the harshness derived from the alcohol and raw materials is reduced, a method for producing the same, and a method for reducing the unpleasant aftertaste caused by the roughness remaining in the mouth and the harshness derived from the alcohol and raw materials in a beer-flavored fermented alcoholic beverage.

[0008] According to the present invention, the following inventions are provided. [1] A beer-flavored fermented alcoholic beverage with a β-eudesmol concentration of 0.25 ppb or more. [2] A beer-flavored fermented alcoholic beverage according to [1], in which the carbohydrate concentration is 0.5 g / 100 mL or less. [3] The beer-flavored fermented alcoholic beverage according to [1] or [2], wherein the malt content is 50 to 100% by mass. [4] The beer-flavored fermented alcoholic beverage according to any one of [1] to [3], which has an alcohol concentration of more than 3% by volume. [5] A beer-flavored fermented alcoholic beverage according to any one of [1] to [4], wherein the concentration of β-eudesmol is 0.3 to 5 ppb. [6] A method for producing a beer-flavored fermented alcoholic beverage, comprising a step of adjusting the concentration of β-eudesmol in the beer-flavored fermented alcoholic beverage to 0.25 ppb or more. [7] The method described in [6], further comprising a step of adjusting the carbohydrate concentration in the beer-flavored fermented alcoholic beverage to 0.5 g / 100 mL or less. [8] The method according to [6] or [7], wherein the malt content of the beer-flavored fermented alcoholic beverage is 50 to 100% by mass. [9] The method according to any one of [6] to [8], further comprising a step of adjusting the alcohol concentration in the beer-flavored fermented alcoholic beverage to more than 3% by volume.

[10] A method for reducing the roughness and unpleasant aftertaste remaining in the mouth in a beer-flavored fermented alcoholic beverage, comprising the step of adjusting the concentration of β-eudesmol in the beer-flavored fermented alcoholic beverage to 0.25 ppb or more.

[0009] According to the present invention, it is possible to reduce the unpleasant aftertaste of a beer-flavored fermented alcoholic beverage, which is caused by a rough feeling remaining in the mouth and an acrid taste derived from alcohol or ingredients.

[0010] [Beer-flavored fermented alcoholic beverage] According to one aspect of the present invention, a beer-flavored fermented alcoholic beverage (hereinafter also referred to as "the beer-flavored fermented alcoholic beverage of the present invention") is provided. The beer-flavored fermented alcoholic beverage of the present invention has a β-eudesmol concentration adjusted to a predetermined range. By adjusting the β-eudesmol concentration in the beer-flavored fermented alcoholic beverage to a predetermined range, it is possible to reduce the unpleasant aftertaste of the beer-flavored fermented alcoholic beverage, such as a rough texture remaining in the mouth and an acrid taste derived from the alcohol or ingredients.

[0011] As used herein, the compound "β-eudesmol" refers to the compound with the IUPAC name "2-[2R,4aR,8aS]-4a-methyl-8-methylidene-1,2,3,4,5,6,7,8a-octahydronaphthalen-2-ol."

[0012] As used herein, the term "beer-flavored fermented alcoholic beverage" refers to beer (an alcoholic beverage obtained by fermenting malt and hops with brewer's yeast) or a fermented alcoholic beverage having a flavor reminiscent of beer. As used herein, the term "fermented alcoholic beverage" refers to an alcohol (ethanol)-containing beverage obtained by alcoholic fermentation with yeast using a carbon source, a nitrogen source, water, and other ingredients. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented beverage to which hop aroma is imparted by using hops as an ingredient. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented malt beverage, i.e., a beverage using at least malt as an ingredient. Examples of such fermented malt beverages include beer, happoshu, and liqueur (e.g., beverages classified as "liqueur (sparkling) (1)" under the Liquor Tax Act), with beer being preferred. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented malt beverage with a malt content of 50 to 100%, more preferably 50 to 95%.

[0013] The β-eudesmol concentration in a beer-flavored fermented alcoholic beverage is 0.25 ppb or more, preferably 0.26 ppb or more, more preferably 0.28 ppb or more, even more preferably 0.3 ppb or more, and even more preferably 0.5 ppb or more. The β-eudesmol concentration in a beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 20 ppb or less, preferably 15 ppb or less, more preferably 10 ppb or less, and even more preferably 5 ppb or less. In one embodiment, the β-eudesmol concentration in a beer-flavored fermented alcoholic beverage is less than 5 ppb. In one embodiment, the β-eudesmol concentration in a beer-flavored fermented alcoholic beverage is preferably 0.25 to 15 ppb, more preferably 0.3 to 15 ppb, more preferably 0.3 to 12 ppb, more preferably 0.3 to 10 ppb, more preferably 0.3 to 8 ppb, more preferably 0.3 to 7 ppb, more preferably 0.3 to 5 ppb, and particularly preferably 0.3 to 4 ppb. In this specification, the unit "ppb" is synonymous with "μg / L."

[0014] The beer-flavored fermented alcoholic beverage of the present invention can be obtained by adjusting the β-eudesmol concentration during its production. The specific means for adjusting the β-eudesmol concentration in the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, and examples include adding β-eudesmol to the raw materials and / or intermediates of the beer-flavored fermented alcoholic beverage, increasing or decreasing the amount of raw materials containing β-eudesmol used, increasing or decreasing the amount of raw materials that produce β-eudesmol in the final product, and adjusting the concentration of substances that are converted to β-eudesmol by fermentation with yeast.

[0015] The concentration of β-eudesmol in beer-flavored fermented alcoholic beverages can be measured by GC / MS analysis. For more accurate concentration measurements, it is desirable to use a calibration curve prepared based on the measurements of several control samples with known concentrations. This GC / MS analysis can be performed, for example, as follows: First, the components in the beverage are extracted using a C18 solid-phase column, and the dichloromethane eluted fraction is used as the analytical sample. Quantitation is performed using the internal standard method, with borneol added as the internal standard to the analytical sample at 25 ppb. The analytical conditions for GC / MS can be, for example, those shown in Table 1 below.

[0016] [Table 1]

[0017] The alcohol concentration in the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is preferably greater than 3% by volume (v / v%), more preferably 3.5% by volume or more, and even more preferably 4% by volume or more. The alcohol concentration in the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 20% by volume or less. In one embodiment, the alcohol concentration in the beer-flavored fermented alcoholic beverage is preferably greater than 3% by volume and less than 10% by volume, more preferably greater than 3% by volume and less than 7% by volume, and more preferably greater than 3% by volume and less than 6% by volume. Alternatively, the alcohol concentration in the beer-flavored fermented alcoholic beverage is preferably 3.5 to 10% by volume, more preferably 3.5 to 7% by volume, and more preferably 3.5 to 6% by volume. Alternatively, the alcohol concentration in the beer-flavored fermented alcoholic beverage is preferably 4 to 10% by volume, and more preferably 4 to 7% by volume. In a particularly preferred embodiment, the alcohol concentration in the beer-flavored fermented alcoholic beverage is 4 to 6% by volume. By adjusting the alcohol concentration in the beer-flavored fermented alcoholic beverage to fall within the above range, it is possible to further reduce the unpleasant aftertaste caused by the roughness remaining in the mouth and the harshness derived from the alcohol or ingredients, even if the β-eudesmol concentration is the same. The alcohol concentration in the beer-flavored fermented alcoholic beverage can be measured by a known method, specifically, based on the "BCOJ Beer Analysis Method 8.3.6 Alcolyzer Method" established by the National Tax Agency of Japan.

[0018] In one preferred embodiment, the β-eudesmol concentration in the beer-flavored fermented alcoholic beverage is 0.25 ppb or more, more preferably 0.26 ppb or more, even more preferably 0.28 ppb or more, particularly preferably 0.3 ppb or more, and even more preferably 0.5 ppb or more, and the alcohol concentration is more than 3 vol.%, more preferably 3.5 vol.% or more, particularly preferably 4 vol.% or more, and 20 vol.% or less. More specifically, the β-eudesmol concentration in the beer-flavored fermented alcoholic beverage is preferably 0.25 to 15 ppb, more preferably 0.3 to 15 ppb, more preferably 0.3 to 12 ppb, more preferably 0.3 to 10 ppb, more preferably 0.3 to 8 ppb, more preferably 0.3 to 7 ppb, more preferably 0.3 to 5 ppb, and particularly preferably 0.3 to 4 ppb. The alcohol concentration is preferably greater than 3% by volume and not greater than 10% by volume, more preferably greater than 3% by volume and not greater than 7% by volume, more preferably greater than 3% by volume and not greater than 6% by volume, or preferably 3.5 to 10% by volume, more preferably 3.5 to 7% by volume, more preferably 3.5 to 6% by volume, or preferably 4 to 10% by volume, more preferably 4 to 7% by volume, and particularly preferably 4 to 6% by volume. By adjusting the β-eudesmol concentration and alcohol concentration in the beer-flavored fermented alcoholic beverage within the above-mentioned ranges, it is possible to reduce the roughness remaining in the mouth and the unpleasant aftertaste caused by the harshness derived from the alcohol or ingredients.

[0019] In a particularly preferred embodiment, the β-eudesmol concentration in the beer-flavored fermented alcoholic beverage is 0.3 to 5 ppb, and the alcohol concentration is 4 to 6% by volume. By adjusting the β-eudesmol concentration and alcohol concentration in the beer-flavored fermented alcoholic beverage to fall within the above ranges, it is possible to reduce the harsh aftertaste caused by the roughness remaining in the mouth and the harshness derived from the alcohol or ingredients, and to achieve a good balance between aroma and taste. In particular, by adjusting the β-eudesmol concentration in the beer-flavored fermented alcoholic beverage to 0.3 to 4 ppb and the alcohol concentration to 4 to 6% by volume, it is possible to achieve a particularly good balance between aroma and taste.

[0020] According to a preferred embodiment of the present invention, the beer-flavored fermented alcoholic beverage of the present invention has a lower sugar content than usual. This "lower sugar than usual" means that the beer-flavored fermented alcoholic beverage has been produced with measures to reduce the sugar content. The sugar concentration in such a low-sugar beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 1.5 g / 100 mL or less, preferably less than 1.5 g / 100 mL, more preferably 1.1 g / 100 mL or less, more preferably 1.0 g / 100 mL or less, more preferably less than 1.0 g / 100 mL, more preferably 0.5 g / 100 mL or less, and particularly preferably less than 0.5 g / 100 mL. In one embodiment, the sugar concentration in the low-sugar beer-flavored fermented alcoholic beverage is 0.4 g / mL or less.

[0021] The carbohydrate concentration in a beer-flavored fermented alcoholic beverage can be measured by a known method, specifically, based on the "Food Labeling Standards (March 30, 2015, Food Labeling Table No. 139) Annex: Analytical Methods for Nutritional Components, etc." established by the Consumer Affairs Agency of Japan. More specifically, the carbohydrate concentration can be measured by subtracting the mass of water, protein, lipid, ash, and dietary fiber from the mass of the sample to be measured.

[0022] The beer-flavored fermented alcoholic beverage of the present invention can be a carbonated beverage. The carbon dioxide pressure in the beer-flavored fermented alcoholic beverage can be adjusted appropriately depending on the type, taste, aroma, etc. of the desired beer-flavored fermented alcoholic beverage. The carbon dioxide pressure in the beer-flavored fermented alcoholic beverage can be adjusted, for example, within the range of 0.05 to 0.4 MPa (gas pressure at 20°C).

[0023] The pH of the beer-flavored fermented alcoholic beverage of the present invention can be appropriately adjusted depending on the type, taste, aroma, etc. of the desired beer-flavored fermented alcoholic beverage. The pH of the beer-flavored fermented alcoholic beverage can be adjusted to, for example, 2.0 to 5.0, preferably 2.3 to 4.8, and more preferably 2.9 to 4.5. The pH of the beer-flavored fermented alcoholic beverage can be measured using a commercially available pH meter (e.g., a HORIBA Scientific tabletop pH meter, manufactured by HORIBA Advanced Techno Co., Ltd.).

[0024] The form in which the beer-flavored fermented alcoholic beverage of the present invention is provided is not particularly limited, but it is preferably provided as a packaged beverage. The container in which the beer-flavored fermented alcoholic beverage is packaged is not particularly limited as long as it is a container typically used for packaged beverages, and examples thereof include metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc. In a preferred embodiment, the beer-flavored fermented alcoholic beverage is provided as a packaged beverage packaged in a metal can, barrel, plastic bottle, or bottle.

[0025] In one embodiment, the beer-flavored fermented alcoholic beverage of the present invention can be produced according to a conventional method for producing a beer-flavored fermented alcoholic beverage, except for adjusting the concentration of β-eudesmol. Conventional methods for producing beer-flavored fermented alcoholic beverages include, for example, a method of fermenting a pre-fermentation liquid containing at least water and malt through a fermentation step, i.e., a method of adding fermenting beer yeast to wort (pre-fermentation liquid) prepared from brewing raw materials such as malt, fermenting the wort to obtain a fermented liquid, storing the obtained fermented liquid at a low temperature as necessary, and then removing the yeast from the fermented liquid through a filtration step.

[0026] In the above-mentioned method for producing a beer-flavored fermented alcoholic beverage, hops (including processed hop products) can be added to an intermediate product of the beer-flavored fermented alcoholic beverage at any stage of the process. The amount of hops added can be adjusted appropriately depending on the type, taste, aroma, etc. of the desired beer-flavored fermented alcoholic beverage. The amount of hops added is typically adjusted to 0.1 to 5 g / L, preferably 0.1 to 2 g / L, and more preferably 0.2 to 1.5 g / L, relative to the amount of pre-fermentation liquid in the fermentation step.

[0027] In the beer-flavored fermented alcoholic beverage of the present invention, in addition to malt, hops, and water, other brewing ingredients can be used, such as rice, corn, koryang (sorghum), potato, starch, sugars (e.g., liquid sugar), fruit, and coriander, as defined by the Liquor Tax Act, as well as other additives such as protein hydrolysates, nitrogen sources such as yeast extract, colorants, foaming and foam retention improvers, water quality adjusters, and fermentation aids. Ungerminated barley (e.g., ungerminated barley (including extracts) and ungerminated wheat (including extracts)) can also be used as brewing ingredients.

[0028] [Method of producing a beer-flavored fermented alcoholic beverage] Another aspect of the present invention provides a method for producing a beer-flavored fermented alcoholic beverage (hereinafter also referred to as the "production method of the present invention"). The production method of the present invention includes a step of adjusting the β-eudesmol concentration in a beer-flavored fermented alcoholic beverage to a predetermined range. The specific means for adjusting the β-eudesmol concentration in a beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved. Examples include adding β-eudesmol to the raw materials and / or intermediates of the beer-flavored fermented alcoholic beverage, increasing or decreasing the amount of raw materials containing β-eudesmol used, increasing or decreasing the amount of raw materials that produce β-eudesmol in the final product, and adjusting the concentration of a substance that is converted to β-eudesmol by fermentation with yeast.

[0029] In the manufacturing method of the present invention, the β-eudesmol concentration, alcohol concentration, carbohydrate concentration, carbon dioxide pressure, pH, and methods for adjusting and measuring these in the beer-flavored fermented alcoholic beverage can all be the same as those for the beer-flavored fermented alcoholic beverage of the present invention described above.

[0030] The form of the beer-flavored fermented alcoholic beverage obtained by the production method of the present invention can be the same as the above-mentioned beer-flavored fermented alcoholic beverage of the present invention.

[0031] The beer-flavored fermented alcoholic beverage obtained by the manufacturing method of the present invention can use hops (including processed hop products), other additives, ungerminated barley, etc. as raw materials, as described above for the beer-flavored fermented alcoholic beverage of the present invention.

[0032] [Method for reducing harshness or unpleasant aftertaste in the mouth in beer-flavored fermented alcoholic beverages] Another aspect of the present invention provides a method for reducing the unpleasant aftertaste of a beer-flavored fermented alcoholic beverage due to a rough texture remaining in the mouth or an unpleasant aftertaste derived from alcohol or raw materials (hereinafter also referred to as the "method of the present invention"). The method of the present invention comprises the step of adjusting the concentration of β-eudesmol in the beer-flavored fermented alcoholic beverage within a predetermined range. Specific means for adjusting the concentration of β-eudesmol in a beer-flavored fermented alcoholic beverage are not particularly limited as long as the effects of the present invention are achieved. Examples include adding β-eudesmol to the raw materials and / or intermediates of the beer-flavored fermented alcoholic beverage, increasing or decreasing the amount of raw materials containing β-eudesmol used, increasing or decreasing the amount of raw materials that produce β-eudesmol in the final product, and adjusting the concentration of a substance that is converted to β-eudesmol by fermentation with yeast.

[0033] In the method of the present invention, the β-eudesmol concentration in a beer-flavored fermented alcoholic beverage is adjusted to 0.25 ppb or more, preferably 0.26 ppb or more, more preferably 0.28 ppb or more, even more preferably 0.3 ppb or more, and even more preferably 0.5 ppb or more. Furthermore, in the method of the present invention, the β-eudesmol concentration in a beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is adjusted to, for example, 20 ppb or less, preferably 15 ppb or less, more preferably 10 ppb or less, and even more preferably 5 ppb or less. In one embodiment, the β-eudesmol concentration in a beer-flavored fermented alcoholic beverage is adjusted to less than 5 ppb. In one embodiment, the β-eudesmol concentration in the beer-flavored fermented alcoholic beverage is adjusted to a range of 0.25 to 15 ppb, more preferably 0.3 to 15 ppb, more preferably 0.3 to 12 ppb, more preferably 0.3 to 10 ppb, 0.3 to 8 ppb, more preferably 0.3 to 7 ppb, preferably 0.3 to 5 ppb, and particularly preferably 0.3 to 4 ppb. By adjusting the β-eudesmol concentration in the beer-flavored fermented alcoholic beverage to fall within the above range, it is possible to reduce the unpleasant aftertaste of the beer-flavored fermented alcoholic beverage, such as a rough feeling in the mouth or an acrid taste derived from the alcohol or ingredients. [Example]

[0034] The present invention will be described in more detail based on the following examples, but the present invention is not limited to these examples.

[0035] Example 1: Relationship between β-eudesmol concentration and roughness in the mouth and aftertaste in beer-flavored fermented alcoholic beverages In this example, the relationship between the concentration of β-eudesmol in test-brewed beer and the harshness in the mouth and the aftertaste discord caused by the harshness of alcohol and raw materials was investigated according to the following procedure.

[0036] (1) Preparation of tasting samples Tasting samples of beer-flavored fermented alcoholic beverages were prepared according to the following procedure. Malt was saccharified using an enzyme preparation primarily containing glucoamylase, and the resulting wort was filtered. Barley malt was primarily used as the malt. Hops and liquid sugar primarily containing assimilable sugars were added to the resulting wort, which was then boiled at 100°C. The wort was then allowed to stand to separate the coagulated protein (trube), and then cooled to obtain a pre-fermentation liquid. Bottom-fermenting yeast was added to the resulting pre-fermentation liquid, and primary and secondary fermentations were carried out to obtain a fermented liquid. The resulting fermented liquid was stored at low temperature to stop the fermentation, and then filtered to obtain a clear, beer-flavored fermented alcoholic beverage. The malt content of the resulting beer-flavored fermented alcoholic beverage was 60%.

[0037] The beer-flavored fermented alcoholic beverage was diluted with water to obtain a base beverage with a sugar concentration of 0.4 g / 100 mL. Next, alcohol for alcoholic beverages (manufactured by Daiichi Alcohol Co., Ltd., alcohol concentration 95%) was added to the obtained base beverage so that the alcohol concentrations were 3 vol%, 4 vol%, and 6 vol%, respectively. Furthermore, β-eudesmol was added to obtain tasting samples for test plots 1 to 10 so that the β-eudesmol concentrations were 0.1 ppb, 0.3 ppb, 4 ppb, and 5 ppb, respectively. The alcohol, sugar, and β-eudesmol concentrations in each beverage in the examples were measured according to the following methods.

[0038] The alcohol concentration in each beverage in the examples was measured in accordance with the "BCOJ Beer Analysis Method 8.3.6 Alcolyzer Method" established by the National Tax Agency of Japan.

[0039] The carbohydrate concentration in each beverage in the examples was measured by subtracting the mass of water, protein, fat, ash, and dietary fiber from the mass of the beverage being measured, based on the "Food Labeling Standards (March 30, 2015, Food Labeling Table No. 139) Annex: Analytical Methods for Nutritional Components, etc." established by the Consumer Affairs Agency of Japan.

[0040] The concentration of β-eudesmol in each beverage in the examples was measured by GC / MS analysis under the following conditions. Specifically, the components in the beverage were extracted using a C18 solid-phase column, and the dichloromethane eluted fraction was used as the analytical sample. Quantitation was performed using the internal standard method, with borneol added as the internal standard to the analytical sample to achieve a concentration of 25 ppb. [Table 2]

[0041] (2) Sensory evaluation of tasting samples The tasting samples from each test group prepared in (1) above were subjected to a sensory evaluation by a trained panel of seven people. The evaluation items for the sensory evaluation were "roughness remaining in the mouth," "disharmony of the aftertaste," and "balance of aroma and taste." The specific evaluation criteria for each evaluation item are shown below.

[0042] The roughness remaining in the mouth of the tasting samples from each test group was evaluated by comparing the roughness remaining in the mouth of the tasting sample from test group 1, which had an alcohol concentration of 3% by volume and a β-eudesmol concentration of 0.1 ppb, with a score of 3.0. A score lower than 3.0 indicates a weaker roughness remaining in the mouth compared to the tasting sample from test group 1, and a score higher than 3.0 indicates a stronger roughness remaining in the mouth compared to the tasting sample from test group 1.

[0043] The aftertaste disharmony of the tasting samples from each test group was evaluated by comparing the aftertaste disharmony of the tasting sample from test group 1 due to the harshness derived from the alcohol or ingredients, etc., with a score of 3.0. A score lower than 3.0 indicates a weaker aftertaste disharmony due to the harshness derived from the alcohol or ingredients, etc., compared to the tasting sample from test group 1, and a score higher than 3.0 indicates a stronger aftertaste disharmony due to the harshness derived from the alcohol or ingredients, etc., compared to the tasting sample from test group 1.

[0044] The balance of aroma and taste of the tasting samples from each test group was evaluated by comparing it with the balance of aroma and taste of the tasting sample from test group 1, which was assigned a score of 3.0. A score higher than 3.0 indicates a better balance of aroma and taste compared to the tasting sample from test group 1, and a score lower than 3.0 indicates a worse balance of aroma and taste compared to the tasting sample from test group 1.

[0045] The results of the sensory evaluation of the samples from each test group are summarized in Table 3. The scores of the sensory evaluation results are all shown as the mean value ± standard deviation. [Table 3]

[0046] The results shown in Table 3 indicate that the tasting samples from Test Groups 2 to 10 all exhibited less roughness in the mouth and less aftertaste discordance due to harshness derived from alcohol or ingredients compared to the tasting sample from Test Group 1. In particular, the tasting samples from Test Groups 2, 4 to 6, and 8 to 10 exhibited less roughness in the mouth and less aftertaste discordance due to harshness derived from alcohol or ingredients compared to the tasting sample from Test Group 1. This indicates that adjusting the β-eudesmol concentration within a specified range can reduce both the roughness in the mouth and the aftertaste discordance due to harshness derived from alcohol or ingredients, regardless of the alcohol concentration. Furthermore, the tasting samples from Test Groups 4 to 6 and 8 to 10 exhibited a better balance between aroma and taste compared to the tasting sample from Test Group 1, and the balance between aroma and taste was particularly good in Test Groups 4 to 5 and 8 to 9.

[0047] Therefore, in order to reduce the roughness that remains in the mouth and the unpleasant aftertaste caused by the harshness derived from alcohol and raw materials in beer-flavored fermented alcoholic beverages, it was shown that the concentration of β-eudesmol should be adjusted to 0.25 ppb or more, preferably 0.25 to 10 ppb, more preferably 0.3 to 5 ppb, and even more preferably 0.3 to 4 ppb.

Claims

1. A beer-flavored fermented alcoholic beverage having a β-eudesmol concentration of 0.25 ppb or more.

2. The beer-flavored fermented alcoholic beverage according to claim 1, wherein the carbohydrate concentration is 0.5 g / 100 mL or less.

3. The beer-flavored fermented alcoholic beverage according to claim 1 or 2, wherein the malt content is 50 to 100% by mass.

4. The beer-flavored fermented alcoholic beverage according to any one of claims 1 to 3, having an alcohol concentration of more than 3% by volume.

5. The beer-flavored fermented alcoholic beverage according to any one of claims 1 to 4, wherein the concentration of β-eudesmol is 0.3 to 5 ppb.

6. A method for producing a beer-flavored fermented alcoholic beverage, comprising a step of adjusting the concentration of β-eudesmol in the beer-flavored fermented alcoholic beverage to 0.25 ppb or more.

7. The method according to claim 6, further comprising the step of adjusting the concentration of carbohydrates in the beer-flavored fermented alcoholic beverage to 0.5 g / 100 mL or less.

8. The method according to claim 6 or 7, wherein the malt content of the beer-flavored fermented alcoholic beverage is 50 to 100% by mass.

9. The method according to any one of claims 6 to 8, further comprising adjusting the alcohol concentration in the beer-flavored fermented alcoholic beverage to more than 3% by volume.

10. A method for reducing the roughness remaining in the mouth and unpleasant aftertaste in a beer-flavored fermented alcoholic beverage, the method comprising the step of adjusting the concentration of β-eudesmol in the beer-flavored fermented alcoholic beverage to 0.25 ppb or more.

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