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 harshness remaining in the mouth and a discomfort aftertaste.SOLUTION: A beer-flavored fermented alcoholic beverage is provided, containing β-eudesmol at a concentration of 0.15 ppb or more and cis-linalool oxide at a concentration of 0.1 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, the 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 harshness that lingers in the mouth, or harshness derived from alcohol or 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 when added to them. However, when β-eudesmol is added to reduced-sugar beer, the cooling sensation becomes pronounced, resulting in an imbalance in the flavor and aroma.

[0005] Under these circumstances, there are ongoing issues with reduced-sugar beer and beer-based beverages, such as unpleasant aftertastes and unpleasant flavors, particularly a harsh taste that lingers in the mouth and an unpleasant bitterness derived from alcohol and ingredients. Summary of the Invention

[0006] The present inventors have found that by adjusting the concentrations of β-eudesmol and cis-linalool oxide in a beer-flavored fermented alcoholic beverage to fall within a predetermined range, the harsh aftertaste of the beer-flavored fermented alcoholic beverage, such as a harsh taste remaining in the mouth or an acrid taste derived from alcohol or ingredients, can be reduced. 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 harshness remaining in the mouth or the harshness derived from the alcohol or raw materials is reduced, a method for producing the same, and a method for reducing the unpleasant aftertaste caused by the harshness remaining in the mouth or the harshness derived from the alcohol or 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 having a β-eudesmol concentration of 0.15 ppb or more and a cis-linalool oxide concentration of 0.1 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 0.2 to 5 ppb. [6] A beer-flavored fermented alcoholic beverage according to any one of [1] to [5], wherein the concentration of cis-linalool oxide is 0.1 to 25 ppb. [7] A method for producing a beer-flavored fermented alcoholic beverage, comprising: adjusting the concentration of β-eudesmol in the beer-flavored fermented alcoholic beverage to 0.15 ppb or more; adjusting the concentration of cis-linalool oxide in the beer-flavored fermented alcoholic beverage to 0.1 ppb or more. A method comprising: [8] The method described in [7], further comprising a step of adjusting the carbohydrate concentration in the beer-flavored fermented alcoholic beverage to 0.5 g / 100 mL or less. [9] The method according to [7] or [8], wherein the malt content of the beer-flavored fermented alcoholic beverage is 50 to 100% by mass.

[10] The method according to any one of [7] to [9], further comprising a step of adjusting the alcohol concentration in the beer-flavored fermented alcoholic beverage to more than 3% by volume.

[11] A method for reducing harshness or unpleasant aftertaste in a beer-flavored fermented alcoholic beverage, comprising: adjusting the concentration of β-eudesmol in the beer-flavored fermented alcoholic beverage to 0.15 ppb or more; adjusting the concentration of cis-linalool oxide in the beer-flavored fermented alcoholic beverage to 0.1 ppb or more. A method comprising:

[0009] According to the present invention, it is possible to reduce the harsh aftertaste that remains in the mouth and the harshness derived from alcohol and ingredients in beer-flavored fermented alcoholic beverages.

[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 its β-eudesmol and cis-linalool oxide concentrations adjusted to predetermined ranges. By adjusting the concentrations of β-eudesmol and cis-linalool oxide in the beer-flavored fermented alcoholic beverage to predetermined ranges, it is possible to reduce the harshness that remains in the mouth and the unpleasant aftertaste caused by the harshness derived from the alcohol and ingredients of the beer-flavored fermented alcoholic beverage.

[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 compound "cis-linalool oxide" refers to the compound with the IUPAC name "cis-2-(5-ethenyl-5-methyloxolan-2-yl)propan-2-ol."

[0013] 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%.

[0014] The β-eudesmol concentration in a beer-flavored fermented alcoholic beverage is 0.15 ppb or more, preferably 0.16 ppb or more, more preferably 0.18 ppb or more, and even more preferably 0.2 ppb or more. In one embodiment, the β-eudesmol concentration in a beer-flavored fermented alcoholic beverage is 0.3 ppb or more or 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 0.15 to 15 ppb, more preferably 0.2 to 15 ppb, more preferably 0.2 to 12 ppb, more preferably 0.2 to 10 ppb, more preferably 0.2 to 5 ppb, and particularly preferably 0.2 to 4 ppb. In this specification, the unit "ppb" is synonymous with "μg / L."

[0015] The cis-linalool oxide concentration in the beer-flavored fermented alcoholic beverage is 0.1 ppb or more. 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, but is, for example, 100 ppb or less. In one embodiment, the cis-linalool oxide concentration in the beer-flavored fermented alcoholic beverage is preferably in the range of 0.1 to 30 ppb, more preferably 0.1 to 25 ppb, and even more preferably 0.1 to 10 ppb.

[0016] The beer-flavored fermented alcoholic beverage of the present invention can be obtained by adjusting the concentrations of β-eudesmol and cis-linalool oxide during its production. The specific means for adjusting the concentrations of β-eudesmol and cis-linalool oxide 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 and / or cis-linalool oxide 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 and / or cis-linalool oxide used, increasing or decreasing the amount of raw materials that produce β-eudesmol or cis-linalool oxide in the final product, and adjusting the concentration of substances that are converted to β-eudesmol or cis-linalool oxide by fermentation with yeast.

[0017] The concentrations of β-eudesmol and cis-linalool oxide in beer-flavored fermented alcoholic beverages can be measured by GC / MS. For more accurate concentration measurements, it is desirable to use a calibration curve based on 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.

[0018] [Table 1]

[0019] 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, even if the concentrations of β-eudesmol and cis-linalool oxide are the same, the harshness that remains in the mouth and the unpleasant aftertaste caused by the harshness derived from the alcohol and ingredients of the beer-flavored fermented alcoholic beverage can be further reduced. 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.

[0020] In one preferred embodiment, the β-eudesmol concentration in the beer-flavored fermented alcoholic beverage is 0.15 ppb or more, preferably 0.16 ppb or more, even more preferably 0.18 ppb or more, and particularly preferably 0.2 ppb or more, the cis-linalool oxide concentration is 0.1 ppb or more, and the alcohol concentration is more than 3% by volume, more preferably 3.5% by volume or more, particularly preferably 4% by volume or more, and 20% by volume or less. More specifically, the β-eudesmol concentration in the beer-flavored fermented alcoholic beverage is preferably 0.15 to 15 ppb, more preferably 0.2 to 15 ppb, more preferably 0.2 to 12 ppb, more preferably 0.2 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 cis-linalool oxide concentration is preferably 0.1 to 30 ppb, more preferably 0.1 to 25 ppb, and even more preferably 0.1 to 10 ppb; and the alcohol concentration is preferably more than 3% by volume and not more than 10% by volume, more preferably more than 3% by volume and not more than 7% by volume, more preferably more than 3% by volume and not more 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, cis-linalool oxide concentration, and alcohol concentration in the beer-flavored fermented alcoholic beverage to the above ranges, it is possible to reduce the harshness that remains in the mouth and the unpleasant aftertaste caused by the harshness derived from the alcohol and ingredients.

[0021] In a particularly preferred embodiment, the beer-flavored fermented alcoholic beverage has a β-eudesmol concentration of 0.2 to 5 ppb, a cis-linalool oxide concentration of 0.1 to 25 ppb, and an alcohol concentration of 4 to 6% by volume. Adjusting the β-eudesmol concentration, cis-linalool oxide concentration, and alcohol concentration in the beer-flavored fermented alcoholic beverage to the above ranges not only reduces the harsh aftertaste of the beer-flavored fermented alcoholic beverage due to its harshness in the mouth and harshness derived from the alcohol or ingredients, but also achieves a good balance between aroma and taste. In particular, adjusting the β-eudesmol concentration in the beer-flavored fermented alcoholic beverage to 0.2 to 4 ppb, the cis-linalool oxide concentration to 0.1 to 10 ppb, and the alcohol concentration to 4 to 6% by volume can achieve a particularly good balance between aroma and taste.

[0022] 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.

[0023] 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.

[0024] 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).

[0025] 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.).

[0026] 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.

[0027] 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 that the concentrations of β-eudesmol and cis-linalool oxide are adjusted, respectively. 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 process, 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 process.

[0028] 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.

[0029] 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.

[0030] [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 adjusting the concentrations of β-eudesmol and cis-linalool oxide in a beer-flavored fermented alcoholic beverage to within a predetermined range, respectively. The specific means for adjusting the concentrations of β-eudesmol and cis-linalool oxide 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 and / or cis-linalool oxide 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 and / or cis-linalool oxide used, increasing or decreasing the amount of raw materials that produce β-eudesmol or cis-linalool oxide in the final product, and adjusting the concentration of a substance that is converted to β-eudesmol or cis-linalool oxide by fermentation with yeast.

[0031] In the manufacturing method of the present invention, the concentration of β-eudesmol, concentration of cis-linalool oxide, 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 in the beer-flavored fermented alcoholic beverage of the present invention described above.

[0032] 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.

[0033] 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.

[0034] [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 harsh taste in the mouth or an acrid taste derived from alcohol or raw materials (hereinafter also referred to as the "method of the present invention"). The method of the present invention comprises adjusting the concentrations of β-eudesmol and cis-linalool oxide in the beer-flavored fermented alcoholic beverage to within a predetermined range. The specific means for adjusting the concentrations of β-eudesmol and cis-linalool oxide in the 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 and / or cis-linalool oxide 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 and / or cis-linalool oxide used, increasing or decreasing the amount of raw materials that produce β-eudesmol or cis-linalool oxide in the final product, and adjusting the concentration of a substance that is converted to β-eudesmol or cis-linalool oxide by fermentation with yeast.

[0035] In the method of the present invention, the β-eudesmol concentration in the beer-flavored fermented alcoholic beverage is adjusted to 0.15 ppb or more, preferably 0.16 ppb or more, more preferably 0.18 ppb or more, and even more preferably 0.2 ppb or more. In one embodiment, the β-eudesmol concentration in the beer-flavored fermented alcoholic beverage is adjusted to 0.3 ppb or more or 0.5 ppb or more. 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, 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 the 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 preferably 0.15 to 15 ppb, more preferably 0.2 to 15 ppb, more preferably 0.2 to 12 ppb, more preferably 0.2 to 10 ppb, more preferably 0.2 to 5 ppb, and particularly preferably 0.2 to 4 ppb. Furthermore, the cis-linalool oxide concentration in the beer-flavored fermented alcoholic beverage is adjusted to 0.1 ppb or more. In one embodiment, the cis-linalool oxide concentration in the beer-flavored fermented alcoholic beverage is adjusted to a range of preferably 0.1 to 30 ppb, more preferably 0.1 to 25 ppb, and even more preferably 0.1 to 10 ppb. By adjusting the concentrations of β-eudesmol and cis-linalool oxide in the beer-flavored fermented alcoholic beverage to the above ranges, the harshness lingering in the mouth and / or the unpleasant aftertaste caused by the harshness derived from the alcohol or ingredients can be reduced. [Example]

[0036] The present invention will be described in more detail based on the following examples, but the present invention is not limited to these examples.

[0037] Example 1: Relationship between β-eudesmol and cis-linalool oxide concentrations and mouth-harshness and aftertaste in beer-flavored fermented alcoholic beverages In this example, the relationship between the concentrations of β-eudesmol and cis-linalool oxide in test-brewed beer and the harshness that lingers in the mouth and the aftertaste disharmony caused by the alcohol and harshness derived from the ingredients was investigated according to the following procedure.

[0038] (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%.

[0039] The beer-flavored fermented alcoholic beverage was diluted with water to a sugar concentration of 0.4 g / 100 mL to obtain a base beverage. Next, alcohol for alcoholic beverages (manufactured by Daiichi Alcohol Co., Ltd., 95% alcohol concentration) was added to the resulting base beverage to obtain alcohol concentrations of 3 vol%, 4 vol%, and 6 vol%, respectively. β-Eudesmol was then added to obtain β-Eudesmol concentrations of 0.1 ppb, 0.2 ppb, 4 ppb, and 5 ppb, respectively. Furthermore, cis-linalool oxide was added to the base beverage with an alcohol concentration of 3 vol% to obtain cis-linalool oxide concentrations of 0.1 ppb and 10 ppb, respectively, to prepare the tasting samples for Test Groups 1 to 4. Furthermore, cis-linalool oxide was added to the base beverage with an alcohol concentration of 4 vol% and 6 vol% to obtain cis-linalool oxide concentrations of 0.1 ppb, 10 ppb, and 25 ppb, respectively, to prepare the tasting samples for Test Groups 5 to 20. The concentrations of alcohol, sugars, β-eudesmol and cis-linalool oxide in each beverage in the examples were measured according to the following methods.

[0040] 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.

[0041] 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.

[0042] The concentrations of β-eudesmol and cis-linalool oxide in each beverage in the examples were measured by GC / MS analysis under the following conditions. Specifically, the components in the beverages 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 at a concentration of 25 ppb. [Table 2]

[0043] (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 panel of five trained members. The evaluation items for the sensory evaluation were "harshness lingering in the mouth," "disharmony of aftertaste," and "balance of aroma and taste." The specific evaluation criteria for each evaluation item are shown below.

[0044] The harshness of the tasting samples from each test group was evaluated by comparing the harshness of the tasting sample from test group 1, which had an alcohol concentration of 3% by volume and β-eudesmol and linalool oxide concentrations of 0.1 ppb, with a score of 3.0. A score lower than 3.0 indicated a weaker harshness compared to the tasting sample from test group 1, and a score higher than 3.0 indicated a stronger harshness compared to the tasting sample from test group 1.

[0045] 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.

[0046] 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.

[0047] 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]

[0048] The results shown in Table 3 indicate that the tasting samples from Test Groups 2 to 20 all had less harshness in the mouth and / or aftertastes 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 to 4, 8 to 16, and 18 to 20 all had less harshness in the mouth and aftertastes due to harshness derived from alcohol or ingredients compared to the tasting sample from Test Group 1. This indicates that by adjusting the concentrations of β-eudesmol and cis-linalool oxide within the respective specified ranges, it is possible to reduce both the harshness in the mouth and aftertastes due to harshness derived from alcohol or ingredients, regardless of the alcohol concentration. Furthermore, the tasting samples from test plots 8-10, 11-16, and 18-20 had a better balance of aroma and taste compared to the tasting sample from test plot 1, and the test samples from test plots 8-9, 11-12, and 18-19 had a particularly good balance of aroma and taste.

[0049] Therefore, it was shown that in order to reduce the harshness remaining in the mouth and the unpleasant aftertaste caused by the harshness derived from the alcohol and raw materials in a beer-flavored fermented alcoholic beverage, the β-eudesmol concentration should be adjusted to 0.15 ppb or more, preferably 0.15 to 15 ppb, more preferably 0.2 to 5 ppb, and even more preferably 0.2 to 4 ppb. Furthermore, it was shown that in order to reduce the harshness remaining in the mouth and the unpleasant aftertaste caused by the harshness derived from the alcohol and raw materials in a beer-flavored fermented alcoholic beverage, the cis-linalool oxide concentration should be adjusted to 0.1 ppb, preferably 0.1 to 30 ppb, more preferably 0.1 to 25 ppb, and even more preferably 0.1 to 10 ppb.

Claims

1. A beer-flavored fermented alcoholic beverage having a β-eudesmol concentration of 0.15 ppb or more and a cis-linalool oxide concentration of 0.1 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 0.2 to 5 ppb.

6. The beer-flavored fermented alcoholic beverage according to any one of claims 1 to 5, wherein the concentration of cis-linalool oxide is 0.1 to 25 ppb.

7. 1. A method for producing a beer-flavored fermented alcoholic beverage, comprising: adjusting the concentration of β-eudesmol in the beer-flavored fermented alcoholic beverage to 0.15 ppb or more; A step of adjusting the concentration of cis-linalool oxide in the beer-flavored fermented alcoholic beverage to 0.1 ppb or more. A method comprising:

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

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

10. The method according to any one of claims 7 to 9, further comprising adjusting the alcohol concentration in the beer-flavored fermented alcoholic beverage to more than 3% by volume.

11. 1. A method for reducing harshness or unpleasant aftertaste in the mouth in a beer-flavored fermented alcoholic beverage, comprising: adjusting the concentration of β-eudesmol in the beer-flavored fermented alcoholic beverage to 0.15 ppb or more; A step of adjusting the concentration of cis-linalool oxide in the beer-flavored fermented alcoholic beverage to 0.1 ppb or more. A method comprising:

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