Beer-flavored fermented beverage and method for producing the same

Abstract

To provide a novel beer-flavored fermented beverage that has a good aroma and taste while having a reduced sugar concentration. [Solution] The present invention provides a beer-flavored fermented beverage having a carbohydrate concentration of 1.5 g / 100 mL or less, a malt usage ratio of 50% to 100%, and a hydrogen sulfide concentration of 0.2 ppb or more. The malt usage ratio of the beer-flavored fermented beverage of the present invention is preferably 60% to 100%. Furthermore, the carbohydrate concentration is preferably 0.5 g / 100 mL or less.

Description

【Technical Field】 【0001】 The present invention relates to a beer-taste fermented beverage and a method for producing the same, and more particularly to a beer-taste fermented beverage with a reduced sugar concentration and a method for producing the same. 【Background Art】 【0002】 In recent years, due to the increasing health consciousness, there has been a demand for beer-taste beverages with a reduced sugar content. To date, various technologies have been developed to achieve beer-taste beverages with a reduced sugar content (for example, Patent Documents 1 and 2). 【0003】 To date, beer-taste beverages with a reduced sugar concentration have been proposed by reducing the malt ratio by switching to raw materials containing a large amount of sugars that are easily decomposed by yeast, or by removing sugars (Patent Document 3). However, such beer-taste beverages have a problem that the flavor derived from malt is reduced, and there has been a demand for a beer-taste beverage having a more beer-like flavor. 【0004】 On the contrary, when the malt ratio is increased, while the beer-like flavor increases, sugars that are difficult for yeast to assimilate remain. In the production of beer-taste beverages with a high malt ratio, many efforts have been made to reduce the sugar content, but further efforts have been required to achieve a beer-taste beverage having a more beer-like flavor. 【0005】 On the other hand, from the viewpoint of improving the quality of beer, reducing off-flavors in the production of beer is also an issue. 【Prior Art Documents】 【Patent Documents】 【0006】 【Patent Document 1】 Japanese Patent Application Laid-Open No. 2009-131202 【Patent Document 2】 Japanese Patent Application Laid-Open No. 2012-157323 [Patent Document 3] Japanese Patent Publication No. 2020-198808 [Overview of the Initiative] [Problems that the invention aims to solve] 【0007】 The present invention aims to provide a novel beer-flavored fermented beverage that has a high malt content and a reduced sugar concentration while still possessing a good aroma and flavor. [Means for solving the problem] 【0008】 Hydrogen sulfide is generally considered an undesirable aroma in beer, produced by bottom-fermenting yeast during the main fermentation process (for example, Japanese Patent Publication No. 07-303475). However, after diligent research, the inventors have discovered that in beer-flavored beverages with reduced sugar content, the presence of a certain amount or more of hydrogen sulfide results in a beer-like aroma. The present invention provides the following: [1] A beer-flavored fermented beverage having a carbohydrate concentration of 1.5 g / 100 mL or less, and a malt usage ratio of 50% to 100%, and a hydrogen sulfide concentration of 0.2 ppb or more. [2] A beer-flavored fermented beverage as described in [1] above, wherein the malt usage ratio is 60% or more and 100% or less. [3] A beer-flavored fermented beverage as described in [1] or [2] above, having a carbohydrate concentration of 0.5 g / 100 mL or less. [4] A beer-flavored fermented beverage according to any of [1] to [3] above, wherein the hydrogen sulfide concentration is 20 ppb or less. [5] A beer-flavored fermented beverage according to any of the above [1] to [4], having a linalool concentration of 8 ppb or higher. [6] A beer-flavored fermented beverage as described in any of [1] to [5] above, having an alcohol concentration of 10.0 v / v% or less. [7] A beer-flavored fermented beverage according to any of [1] to [6] above, wherein the linalool concentration is 150 ppb or less. [8] A beer-flavored fermented beverage as described in any of [1] to [7] above, having an alcohol concentration of 2.0 v / v% or higher. [9] A method for producing a beer-flavored fermented beverage having a carbohydrate concentration of 1.5 g / 100 mL or less and a malt usage ratio of 50% or more and 100% or less, the method comprising a step of adding hydrogen sulfide to the produced beverage so that the hydrogen sulfide concentration is 0.2 ppb or more.

[10] A method for improving the flavor of a beer-flavored fermented beverage, wherein the carbohydrate concentration is 1.5 g / 100 mL or less and the malt usage ratio is 50% or more and 100% or less, the method comprising the step of adding hydrogen sulfide to the manufactured beverage so that the hydrogen sulfide concentration is 0.2 ppb or more. 【0009】 According to the present invention, in a beer-flavored fermented beverage in which the carbohydrate concentration is reduced and the malt usage ratio is 50% to 100%, by setting the hydrogen sulfide concentration to a predetermined concentration, it is possible to provide a beer-flavored fermented beverage that has a good aroma and taste while reducing the carbohydrate concentration. Specific description of the invention 【0010】 In this invention, "beer-flavored beverage" means a beverage having a beer-like flavor. In this invention, "beer-flavored fermented alcoholic beverage" means a beverage fermented with yeast using a carbon source, a nitrogen source, and water as raw materials, and includes beer and sparkling alcoholic beverages. A preferred embodiment of the beer-flavored fermented alcoholic beverage is a beer-flavored fermented alcoholic beverage in which malt is used as at least part of the raw materials. In this invention, "beer-flavored fermented non-alcoholic beverage" means a beverage produced by removing the alcohol component produced in a beer-flavored fermented alcoholic beverage that has undergone a fermentation process using yeast, and a beverage produced by stopping the fermentation process at a stage where the ethanol concentration is less than 1 v / v%. In this invention, "beer-flavored fermented non-alcoholic beverage" includes beverages that contain no alcohol at all, i.e., beverages with an ethanol concentration of 0.00 v / v%, and beverages with an ethanol concentration greater than 0.00 v / v% and less than 1 v / v%. In this invention, when referring to "beer-flavored fermented beverage," it includes "beer-flavored fermented alcoholic beverage" and "beer-flavored fermented non-alcoholic beverage." 【0011】 In this invention, "low-malt beer" includes those containing distilled alcohol as an ingredient and those not containing hops. In this invention, "beer" refers to a beverage made by fermenting malt, hops, and water, or a beverage made by fermenting malt, hops, water, and certain auxiliary ingredients, and that satisfies the following two conditions (limited to those with an alcohol content of less than 20%). • The malt ratio must be 50 / 100 or higher. • The weight of the fruit used (including dried, boiled, or concentrated fruit juice) and certain flavorings must not exceed 5% of the weight of the malt (including those not used). This can be interpreted as meaning (see the Liquor Tax Act (Law No. 6 of 1953), which came into effect on October 1, 2023). 【0012】 When the beer-flavored fermented beverage of the present invention uses malt as at least part of its raw materials, the malt usage ratio is, for example, 0% or more, 2.5% or less, 2.5% or more, 5% or less, 5% or more, 7.5% or less, 7.5% or more, 10% or less, 10% or more, 12.5% ​​or less, 12.5% ​​or more, 15% or less, 15% or more, 17.5% or less, 17.5% or more, 20% or less, 20% or more, 22.5% or less, 22.5% or more, 25% or less, 25% or more, 27.5% or less, 27.5% or more, 30% or less, 30% or more, 32.5% or less, 32.5% or more, 35% or less, 35% or more, 37.5% % or less, 37.5% or more, 40% or less, 40% or more, 42.5% or less, 42.5% or more, 45% or less, 45% or more, 47.5% or less, 47.5% or more, 50% or less, 50% or more, 51% or less, 51% or more, 52% or less, 52% or more, 53% or less, 53% or more, 54% or less, 54% 55% or more, 55% or more, 56% or less, 56% or more, 57% or less, 57% or more, 58% or less, 58% or more, 59% or less, 59% or more, 60% or less, 60% or more, 61% or less, 61% or more, 62% or more, 62% or more, 63% or less, 63% or more, 64% or less, 64% or more, 65 % or less, 65% or more, 66% or less, 66% or more, 67% or less, 67% or more, 68% or less, 68% or more, 69% or less, 69% or more, 70% or less, 70% or less, 71% or less, 71% or more, 72% or less, 72% or more, 73% or less, 73% or more, 74% or less, 74% or more, 75% or less, 7 5% or more, 76% or less, 76% or more, 77% or less, 77% or more, 78% or less, 78% or more, 79% or less, 79% or more, 80% or less, 80% or more, 81% or more, 81% or more, 82% or less, 82% or more, 83% or less, 83% or more, 84% or less, 84% or more, 85% or less, 85% or more, It can be 86% or less, 86% or more, 87% or less, 87% or more, 88% or less, 88% or more, 89% or less, 89% or more, 90% or less, 90% or more, 91% or less, 91% or more, 92% or less, 92% or more, 93% or less, 93% or more, 94% or less, 94% or more, 95% or less, 95% or more, 96% or less, 96% or more, 97% or less, 97% or more, 98% or less, 98% or more, 99% or less, 99% or more, or 100% or less, preferably 50% or more, 51% or more, 52% or more, 53% or more, 54% or more, 55% or more, 56% or more, 57% or more, 58% or more, 59% or more,It can be 60% or more, 61% or more, 62% or more, 63% or more, 64% or more, 65% or more, 66% or more, 67% or more, 68% or more, 69% or more, 70% or more, 71% or more, 72% or more, 73% or more, 74% or more, 75% or more, 76% or more, 77% or more, 78% or more, 79% or more, 80% or more, 81% or more, 82% or more, 83% or more, 84% or more, 85% or more, 86% or more, 87% or more, 88% or more, 89% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96% or more, 97% or more, 98% or more, 99% or more, or 100% or less. These upper and lower limits can be combined in any way, "less than or equal to" can be changed to "less than", and "greater than or equal to" can be changed to "greater than". In this invention, "malt usage ratio" refers to the ratio of the mass of malt to the mass of all ingredients excluding hops and brewing water. In a preferred embodiment, the beer-flavored fermented beverage of this invention has a malt usage ratio of 50% to 100%. 【0013】 The beer-flavored fermented malt beverage of the present invention can use, for example, barley malt or wheat malt as the malt, and may use one type of malt or a combination of multiple types of malt. In the beer-flavored fermented malt beverage of the present invention, the proportion of barley malt (mass) to the total mass of raw malt is, for example, 0% or more, 2.5% or less, 2.5% or more, 5% or less, 5% or more, 7.5% or less, 7.5% or more, 10% or less, 10% or more, 12.5% ​​or less, 12.5% ​​or more, 15% or less, 15% or more, 17.5% or less, 17.5% or more, and 20% or less. Lower, 20% or more, 22.5% or less, 22.5% or more, 25% or less, 25% or more, 27.5% or less, 27.5% or more, 30% or less, 30% or more, 32.5% or less, 32.5% or more, 35% or less, 35% or more, 37.5% or less, 37.5% or more, 40% or less, 40% or more, 42.5% or less, 42.5% or more, 45% or less, 45% or more, 47.5% or more Lower, 47.5% or more, 50% or less, 50% or more, 52.5% or less, 52.5% or more, 55% or less, 55% or more, 57.5% or less, 57.5% or more, 60% or less, 60% or more , 62.5% or less, 62.5% or more, 65% or less, 65% or more, 67.5% or less, 67.5% or more, 70% or less, 70% or more, 72.5% or less, 72.5% or more, 75% or more The lower limit can be 75% or more, 77.5% or less, 77.5% or more, 80% or less, 80% or more, 82.5% or less, 82.5% or more, 85% or less, 85% or more, 87.5% or less, 87.5% or more, 90% or less, 90% or more, 92.5% or less, 92.5% or more, 95% or less, 95% or more, 97.5% or less, 97.5% or more, or 100% or less. These upper and lower limits can be combined in any way, "or less" can be changed to "less than", and "or more" can be changed to "greater than".In the beer-flavored fermented malt beverage of the present invention, the proportion of wheat malt (mass) to the total amount of raw malt (mass) is, for example, 0% or more, 2.5% or less, 2.5% or more, 5% or less, 5% or more, 7.5% or less, 7.5% or more, 10% or less, 10% or more, 12.5% ​​or less, 12.5% ​​or more, 15% or less, 15% or more, 17.5% or less, 17.5% or more, 2 0% or less, 20% or more, 22.5% or less, 22.5% or more, 25% or less, 25% or more, 27.5% or less, 27.5% or more, 30% or less, 30% or more, 32.5% or less, 32 .5% or more, 35% or less, 35% or more, 37.5% or less, 37.5% or more, 40% or less, 40% or more, 42.5% or less, 42.5% or more, 45% or less, 45% or more, 47.5 % or less, 47.5% or more, 50% or less, 50% or more, 52.5% or less, 52.5% or more, 55% or less, 55% or more, 57.5% or less, 57.5% or more, 60% or less, 60% or more, 62.5% or less, 62.5% or more, 65% or less, 65% or more, 67.5% or less, 67.5% or more, 70% or less, 70% or more, 72.5% or less, 72.5% or more, 75% The following are possible limits: 75% or more, 77.5% or less, 77.5% or more, 80% or less, 80% or more, 82.5% or less, 82.5% or more, 85% or less, 85% or more, 87.5% or less, 87.5% or more, 90% or less, 90% or more, 92.5% or less, 92.5% or more, 95% or less, 95% or more, 97.5% or less, 97.5% or more, or 100% or less. These upper and lower limits can be combined in any way, "or less" can be changed to "less than", and "or more" can be changed to "greater than". 【0014】 The beer-flavored fermented malt beverage of the present invention can use dark malt as part of the malt ingredients. In this specification, "dark malt" refers to malt that has been roasted at a relatively high temperature (for example, about 120°C or higher) during the production of malt from barley, resulting in a dark brown color. Non-limiting examples of dark malt include caramel malt and black malt. Generally, dark malt tends to be darker in color the higher the roasting temperature. 【0015】 The beer-flavored fermented malt beverage of the present invention may also contain malts other than dark malts, such as light malts (base malt). Non-limiting examples of light malts include pale malt (barley malt), pilsner malt (barley malt), and wheat malt (wheat malt). 【0016】 The beer-flavored fermented malt beverage of the present invention may preferably use dark malt as part of the malt ingredients, in which case the malt other than dark malt may include light malt. 【0017】 In the beer-flavored fermented malt beverage of the present invention, the ratio of dark malt (mass) to total malt raw materials (mass) is, for example, 0% or more, 0.5% or less, 0.5% or more, 1.0% or less, 1.0% or more, 1.5% or less, 1.5% or more, 2.0% or less, 2.0% or more, 2.5% or less, 2.5% or more, 3.0% or less, 3.0% or more, 3.5% or less, 3.5% or more, 4.0% or more, 4.5% or less, 4.5% or more, 5.0% or less, 5.0% or more, 5.5% or less, 5.5% or more, 6.0% or less, 6.0% or more, 6.5% or less, 6.5% or more, 7.0% or less, 7.0% or more, 7.5% or less, 7.5% or more, 8.0% or less, 8.0% or more, 8.5% or less, 8.5% or more, 9.0% or less, 9.0% or more, 9.5% or less, 9.5% or more, 10% or less, 10% or more, 12.5% ​​or less, 12.5% ​​or more, 15% or less, 15% or more, 17.5% or less, 17.5% or more, 20% or less, 20% or more, 22.5% or less, 22.5% or more, 25% or less, 25% or more, 27. 5% or less, 27.5% or more, 30% or less, 30% or more, 32.5% or less, 32.5% or more, 35% or less, 35% or more, 37.5% or less, 37.5% or more, 40% or less, 40% or more, 42.5% or less, 42.5% or more, 45% or less, 45 % or more, 47.5% or less, 47.5% or more, 50% or less, 50% or more, 52.5% or less, 52.5% or more, 55% or less, 55% or more, 57.5% or less, 57.5% or more, 60% or less, 60% or more, 62.5% or less, 62.5% or more, 65 The upper and lower limits can be any combination of these, and "less than or equal to" can be changed to "less than," and "greater than or equal to" can be changed to "greater than." 【0018】 The color degree of the beer - flavored beverage according to one embodiment of the present invention can be, for example, 0.1 EBC or more, more than 1.0 EBC, 1.5 EBC or more, 2.0 EBC or more, 2.5 EBC or more, 3.0 EBC or more, 3.5 EBC or more, 4.0 EBC or more, 4.5 EBC or more, 5.0 EBC or more, 5.5 EBC or more, 6.0 EBC or more, 6.5 EBC or more, 7.0 EBC or more, 7.5 EBC or more, 8.0 EBC or more, 8.5 EBC or more, 9.0 EBC or more, 9.5 EBC or more, 10.0 EBC or more, 10.5 EBC or more, 11.0 EBC or more, 11.5 EBC or more, or 12.0 EBC or more. Also, for example, it can be 100 EBC or less, 80 EBC or less, 70 EBC or less, 60 EBC or less, 50 EBC or less, 40 EBC or less, 35 EBC or less, 30 EBC or less, 27 EBC or less, 25 EBC or less, 23 EBC or less, 20 EBC or less, 18 EBC or less, 16 EBC or less, or 15 EBC or less. These upper and lower limit values can be arbitrarily combined, "less than or equal to" can be "less than", and "more than or equal to" can be "more than". 【0019】 In this specification, the "color degree" of the beer - flavored beverage can be measured by the measurement method described in "8.8 Color Degree" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewery Association, edited by the International Technical Committee of the Beer Brewing Federation [Analysis Committee], supplemented and revised in 2013). Note that the "color degree" of the beer - flavored beverage is specified by the unit of color degree (EBC unit) defined by the European Brewery Convention. The smaller the numerical value, the lighter and brighter the color of the beverage; conversely, the larger the numerical value, the darker and more intense the color of the beverage. 【0020】 Also, the color degree of the beer - flavored beverage can be controlled, for example, by appropriately adjusting the type of malt used, and when using two or more types of malt in combination, the blending ratio and the like. More specifically, for example, to increase the color degree of the beer - flavored beverage, it can be adjusted by increasing the blending ratio of dark malt, increasing the temperature during the boiling process, increasing the boiling time, etc. Also, by increasing the original extract concentration, increasing the malt ratio, etc., the color degree can be adjusted higher. 【0021】 In the beer-taste fermented malt beverage of the present invention, the ratio of pale malt (mass) to the total malt raw material (mass) can be, for example, 0% or more and 0.5% or less, 0.5% or more and 1.0% or less, 1.0% or more and 1.5% or less, 1.5% or more and 2.0% or less, 2.0% or more and 2.5% or less, 2.5% or more and 3.0% or less, 3.0% or more and 3.5% or less, 3.5% or more and 4.0% or less, 4.0% or more and 4.5% or less, 4.5% or more and 5.0% or less, 5.0% or more and 5.5% or less, 5.5% or more and 6.0% or less, 6.0% or more and 6.5% or less, 6.5% or more and 7.0% or less, 7.0% or more and 7.5% or less, 7.5% or more and 8.0% or less, 8.0% or more and 8.5% or less, 8.5% or more and 9.0% or less, 9.0% or more and 9.5% or less, 9.5% or more and 10% or less, 10% or more and 12.5% or less, 12.5% or more and 15% or less, 15% or more and 17.5% or less, 17.5% or more and 20% or less, 20% or more and 22.5% or less, 22.5% or more and 25% or less, 25% or more and 27.5% or less, 27.5% or more and 30% or less, 30% or more and 32.5% or less, 32.5% or more and 35% or less, 35% or more and 37.5% or less, 37.5% or more and 40% or less, 40% or more and 42.5% or less, 42.5% or more and 45% or less, 45% or more and 47.5% or less, 47.5% or more and 50% or less, 50% or more and 52.5% or less, 52.5% or more and 55% or less, 55% or more and 57.5% or less, 57.5% or more and 60% or less, 60% or more and 62.5% or less, 62.5% or more and 65% or less, 65% or more and 67.5% or less, 67.5% or more and 70% or less, 70% or more and 72.5% or less, 72.5% or more and 75% or less, 75% or more and 77.5% or less, 77.5% or more and 80% or less, 80% or more and 82.5% or less, 82.5% or more and 85% or less, 85% or more and 87.5% or less, 87.5% or more and 90% or less, 90% or more and 92.5% or less, 92.5% or more and 95% or less, 95% or more and 97.5% or less, 97.5% or more or 100% or less. These upper and lower limits can be arbitrarily combined, "or less" can be "less than", and "or more" can be "more than". 【0022】 The beer-taste fermented beverage of the present invention can have an arbitrarily set alcohol concentration. The lower limit value (greater than or equal to) of the alcohol concentration can be, for example, 0.001 v / v%, 0.002 v / v%, 0.003 v / v%, 0.004 v / v%, 0.005 v / v%, 0.01 v / v%, 0.05 v / v%, 0.1 v / v%, 0.2 v / v%, 0.3 v / v%, 0.4 v / v%, 0.5 v / v%, 0.6 v / v%, 0.7 v / v%, 0.8 v / v%, 0.9 v / v%, 1.0 v / v%, 1.1 v / v%, 1.2 v / v%, 1.3 v / v%, 1.4 v / v%, 1.5 v / v%, 1.6 v / v%, 1.7 v / v%, 1.8 v / v%, 1.9 v / v%, 2.0 v / v%, 2.1 v / v%, 2.2 v / v%, 2.3 v / v%, 2.4 v / v%, 2.5 v / v%, 2.6 v / v%, 2.7 v / v%, 2.8 v / v%, 2.9 v / v%, 3.0 v / v%, 3.1 v / v%, etc. And the upper limit value (less than or equal to) can be, for example, 11.0 v / v%, 10.9 v / v%, 10.8 v / v%, 10.7 v / v%, 10.6 v / v%, 10.5 v / v%, 10.4 v / v%, 10.3 v / v%, 10.2 v / v%, 10.1 v / v%, 10.0 v / v%, 9.9 v / v%, 9.8 v / v%, 9.7 v / v%, 9.6 v / v%, 9.5 v / v%, 9.4 v / v%, 9.3 v / v%, 9.2 v / v%, 9.1 v / v%, 9.0 v / v%, 8.9 v / v%, 8.8 v / v%, 8.7 v / v%, 8.6 v / v%, 8.5 v / v%, 8.4 v / v%, 8.3 v / v%, 8.2 v / v%, 8.1 v / v%, 8.0 v / v%, 7.9 v / v%, 7.8 v / v%, 7.7 v / v%, 7.6 v / v%, 7.5 v / v%, 7.4 v / v%, 7.3 v / v%, 7.2 v / v%, 7.1 v / v%, 7.0 v / v%, 6.9 v / v%, 6.8 v / v%, 6.7 v / v%, 6.6 v / v%, 6.5 v / v%, 6.4 v / v%, 6.3 v / v%, 6.2 v / v%, 6.1 v / v%, 6.0 v / v%, 5.9 v / v%, 5.The alcohol concentration can be 8v / v%, 5.7v / v%, 5.6v / v%, or 5.5v / v%. These lower and upper limits can be combined in any way, and the alcohol concentration of the beer-flavored fermented alcoholic beverage of the present invention can be, for example, 1.0v / v% to 11.0v / v%, preferably 2.0v / v% to 10.0v / v%, more preferably 3.0v / v% to 6.0v / v%, even more preferably 3.0v / v% to 5.0v / v%, and even more preferably 5.0v / v% to 5.5v / v%. The alcohol concentration of the beer-flavored fermented non-alcoholic beverage of the present invention is, for example, less than 1.0 v / v%, and can be between 0.001 v / v% and less than 1 v / v%, between 0.001 v / v% and 0.5 v / v%, or between 0.001 v / v% and 0.1 v / v%, or 0.001 v / v% or less. "Or less" can be written as "less than". 【0023】 Methods for measuring the alcohol concentration (ethanol concentration) in beer-flavored fermented alcoholic beverages are widely known to those skilled in the art. For example, the alcohol concentration can be measured by the method described in the "National Tax Agency's prescribed analytical method." The alcohol concentration (ethanol concentration) of beer-flavored fermented non-alcoholic beverages can be measured by gas chromatography (GC) with an FID detector. In this case, for more accurate concentration measurement, it is desirable to use a calibration curve created based on the measurement values ​​of several control samples with known concentrations. It is preferable that these control samples with known concentrations are within the same concentration range as the one being measured. It is also preferable to use an internal standard substance, and an example of an internal standard substance is 2-propanol. 【0024】 The beer-flavored fermented beverage of the present invention has a reduced carbohydrate concentration. The upper limit (less than or equal to) of the carbohydrate concentration of the beer-flavored fermented beverage of the present invention can be 2.0g / 100mL, 1.9g / 100mL, 1.8g / 100mL, 1.7g / 100mL, 1.6g / 100mL, 1.5g / 100mL, 1.4g / 100mL, 1.3g / 100mL, 1.2g / 100mL, 1.1g / 100mL, 1.0g / 100mL, 0.9g / 100mL, 0.8g / 100mL, 0.7g / 100mL, 0.6g / 100mL, 0.5g / 100mL, 0.4g / 100mL, 0.3g / 100mL, or 0.2g / 100mL. The lower limit (or exceeding) of the carbohydrate concentration of the beer-flavored fermented beverage of the present invention can be 0.5g / 100mL, 0.4g / 100mL, 0.3g / 100mL, 0.2g / 100mL, or 0.1g / 100mL. Beverages with a carbohydrate concentration of less than 0.5g / 100mL are considered "zero-carbohydrate beverages." 【0025】 The carbohydrate concentration can be measured by known methods, and can be calculated by subtracting the amounts of water, protein, lipids, ash, and dietary fiber from the mass of the sample to be measured (see the Nutritional Labeling Standards (Consumer Affairs Agency Notification No. 9, December 16, 2009, partially amended)). 【0026】 The beer-flavored fermented beverage of the present invention may have reduced concentrations of purines, adenine, guanine, xanthine, and hypoxanthine, or combinations thereof of some or all of these. Specifically, the upper limits (less than or equal to) of the purine concentration of the beer-flavored fermented beverage of the present invention are 35,000 ppb, 34,000 ppb, 33,000 ppb, 32,000 ppb, 31,000 ppb, 30,000 ppb, 29,000 ppb, 28,000 ppb, 27,000 ppb, 26,000 ppb, and 25,000 ppb. The purine concentration can be 1,000 ppb, 24,000 ppb, 23,000 ppb, 22,000 ppb, 21,000 ppb, 20,000 ppb, 19,000 ppb, 18,000 ppb, 17,000 ppb, 16,000 ppb, 15,000 ppb, 14,000 ppb, 13,000 ppb, 12,000 ppb, 11,000 ppb, 10,000 ppb, 9,000 ppb, 8,000 ppb, 7,000 ppb, 6,000 ppb, 5,000 ppb, 4,000 ppb, or 3,000 ppb. Beverages with a purine concentration of less than 5,000 ppb are classified as "purine-free beverages." Furthermore, in this invention, the unit "ppb" is synonymous with "μg / L". 【0027】 Purine concentration can be measured by known methods, for example, by detecting it using LC-MS / MS (liquid chromatography-mass spectrometry) after hydrolysis with perchloric acid (see Journal of Food Hygiene 55(2):110-116(2014)). In this specification, "purine concentration" refers to the total amount of the four purine bases: adenine, xanthine, guanine, and hypoxanthine. 【0028】 The upper limit (less than or equal to) of the adenine concentration in the beer-flavored fermented beverage of the present invention can be 10,000 ppb, 9,000 ppb, 8,000 ppb, 7,000 ppb, 6,000 ppb, 5,000 ppb, 4,000 ppb, 3,000 ppb, 2,000 ppb, 1,000 ppb, 900 ppb, 800 ppb, 700 ppb, 600 ppb, 500 ppb, 400 ppb, 300 ppb, 200 ppb, 100 ppb, 50 ppb, 40 ppb, 30 ppb, or 20 ppb. 【0029】 The upper limits (less than or equal to) of the guanine concentration in the beer-flavored fermented beverage of the present invention are 50,000 ppb, 40,000 ppb, 30,000 ppb, 20,000 ppb, 15,000 ppb, 13,000 ppb, 12,000 ppb, 10,000 ppb, 9,000 ppb, 8,000 ppb, 7,000 ppb, 6,000 ppb, 5, It can be 000ppb, 4,000ppb, 3,000ppb, 2,000ppb, 1,900ppb, 1,800ppb, 1,700ppb, 1,600ppb, 1,500ppb, 1,400ppb, 1,300ppb, 1,200ppb, 1,100ppb, 1,000ppb, 500ppb, 100ppb, or 50ppb. 【0030】 The upper limit (less than or equal to) of the xanthine concentration in the beer-flavored fermented beverage of the present invention can be 10,000 ppb, 9,000 ppb, 8,000 ppb, 7,000 ppb, 6,000 ppb, 5,000 ppb, 4,500 ppm, 4,000 ppb, 3,000 ppb, 2,000 ppb, 1,000 ppb, 900 ppb, 800 ppb, 700 ppb, 600 ppb, 500 ppb, 400 ppb, 300 ppb, 200 ppb, 100 ppb, or 50 ppb. 【0031】 The upper limit (less than or equal to) of the hypoxanthine concentration in the beer-flavored fermented beverage of the present invention can be 5,000 ppb, 4,000 ppb, 3,000 ppb, 2,000 ppb, 1,000 ppb, 900 ppb, 800 ppb, 700 ppb, 600 ppb, 500 ppb, 400 ppb, 300 ppb, 200 ppb, 150 ppb, 100 ppb, or 50 ppb. 【0032】 The concentrations of adenine, guanine, xanthine, and hypoxanthine can be measured by known methods. For example, referring to the BCOJ Beer Analysis Method (Japan Beer Brewers Association, 8.30 Purines; Determination of total purines in beer, sparkling wine, and new genre beverages by HPLC-UV method), the concentrations can be measured by liquid chromatography-mass spectrometry after hydrolysis treatment with perchloric acid. 【0033】 The beer-flavored fermented beverage of the present invention is characterized by having a hydrogen sulfide concentration at a predetermined value. The lower limit (greater than or equal to) of the hydrogen sulfide concentration in the beer-flavored fermented beverage of the present invention can be, for example, 0.1 ppb, and other values ​​such as 0.2 ppb, 0.3 ppb, 0.4 ppb, 0.5 ppb, 0.6 ppb, 0.7 ppb, 0.8 ppb, 0.9 ppb, 1.0 ppb, 1.1 ppb, 1.2 ppb, 1.3 ppb, 1.4 ppb, 1.5 ppb, 1.6 ppb, 1.7 ppb, 1.8 ppb, 1.9 ppb, 2.0 ppb, 2.1 ppb, 2.2 ppb, 2.3 ppb, 2.4 ppb, 2.5 ppb, 2.6 ppb, 2.7 ppb, 2.8 ppb, 2.9 ppb, 3.0 ppb, and 3.1 ppb. , 3.2ppb, 3.3ppb, 3.4ppb, 3.5ppb, 3.6ppb, 3.7ppb, 3.8ppb, 3.9ppb, 4.0ppb, 4.1ppb, 4.2 ppb, 4.3ppb, 4.4ppb, 4.5ppb, 4.6ppb, 4.7ppb, 4.8ppb, 4.9ppb, 5.0ppb, 5.5ppb, 6.0ppb, It can also be 6.5 ppb, 7.0 ppb, 7.5 ppb, 8.0 ppb, 8.5 ppb, 9.0 ppb, 9.5 ppb, 10.0 ppb, 10.5 ppb, 11.0 ppb, 11.5 ppb, 12.0 ppb, 12.5 ppb, 13.0 ppb, 13.5 ppb, 14.0 ppb, 14.5 ppb, or 15.0 ppb.Furthermore, the upper limit (less than or equal to) of the hydrogen sulfide concentration in the beer-flavored fermented beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but for example it can be 30.0 ppb, 29.5 ppb, 29.0 ppb, 28.5 ppb, 28.0 ppb, 27.5 ppb, 27.0 ppb, 26.5 ppb, 26.0 ppb, 25.5 ppb, 25.0 ppb, 24.5 ppb, 24.0 ppb, 23.5ppb, 23.0ppb, 22.5ppb, 22.0pb, 21.5ppb, 21.0pb, 20.5ppb, 20.0ppb, 19.9ppb, 19.8ppb, 19.7ppb, 19.6p pb, 19.5ppb, 19.4ppb, 19.3ppb, 19.2ppb, 19.1ppb, 19.0ppb, 18.9ppb, 18.8ppb, 18.7ppb, 18.6ppb, 18.5ppb, 1 8.4ppb, 18.3ppb, 18.2ppb, 18.1ppb, 18.0ppb, 17.9ppb, 17.8ppb, 17.7ppb, 17.6ppb, 17.5ppb, 17.4ppb, 17.3 ppb, 17.2ppb, 17.1ppb, 17.0ppb, 16.9ppb, 16.8ppb, 16.7ppb, 16.6ppb, 16.5ppb, 16.4ppb, 16.3ppb, 16.2ppb, It can also be 16.1 ppb, 16.0 ppb, 15.9 ppb, 15.8 ppb, 15.7 ppb, 15.6 ppb, 15.5 ppb, 15.4 ppb, 15.3 ppb, 15.2 ppb, 15.1 ppb, 15.0 ppb, 14.5 ppb, 14.0 ppb, 13.5 ppb, 13.0 ppb, 12.5 ppb, 12.0 ppb, 11.5 ppb, 11.0 ppb, 10.5 ppb, or 10.0 ppb.These lower and upper limits can be combined in any way, and the hydrogen sulfide concentration of the beer-flavored fermented beverage of the present invention can be, for example, 0.1-30.0 ppb, 0.5-30.0 ppb, 1.0-30.0 ppb, 2.0-30.0 ppb, 5.0-30.0 ppb, 10.0-30.0 ppb, 15.0-30.0 ppb, 0.1-20.0 ppb, 0.5-20.0 ppb, The PP levels can be 1.0-20.0 ppb, 2.0-20.0 ppb, 5.0-20.0 ppb, 10.0-20.0 ppb, 15.0-20.0 ppb, 0.1-15.0 ppb, 0.5-15.0 ppb, 1.0-15.0 ppb, 2.0-15.0 ppb, 5.0-15.0 ppb, 10.0-15.0 ppb, 12.0-15.0 ppb, or 14.0-15.0 ppb. 【0034】 Methods for incorporating hydrogen sulfide into the beer-flavored fermented beverage of the present invention include adding hydrogen sulfide itself to the beer-flavored fermented beverage during the manufacturing process, and adding a substance that generates hydrogen sulfide in the beer-flavored fermented beverage. The substance that generates hydrogen sulfide can be any substance suitable for food production, and its form is not particularly limited as long as it is easily soluble in an aqueous solvent. Examples of substances that generate hydrogen sulfide in a beer-flavored fermented beverage include sodium sulfide. 【0035】 Furthermore, hydrogen sulfide can be incorporated into beer-flavored fermented beverages by adjusting the manufacturing conditions. Non-limiting examples of such manufacturing conditions include adjusting the brewing conditions, increasing the amount of hydrogen sulfide-containing raw materials used, increasing the amount of raw materials that generate hydrogen sulfide in the final product, and adjusting the concentration of hydrogen sulfide through yeast fermentation. In adjusting the hydrogen sulfide concentration through yeast fermentation, although not limited to these methods, hydrogen sulfide production can be promoted by, for example, depriving methionine, inhibiting methionine synthesis, adding threonine, depriving pantothenic acid and / or vitamin B6, or increasing the fermentation temperature. Additionally, hydrogen sulfide can be incorporated into beer-flavored fermented beverages by selecting the raw materials. Non-limiting examples of raw materials that contain hydrogen sulfide and raw materials that generate hydrogen sulfide in the final product include, for example, grains such as barley, rice, corn, peas, and soybeans, as well as barley malt, wheat malt, corn grits, and corn starch. 【0036】 In the beer-flavored fermented beverage of the present invention, the hydrogen sulfide concentration can be quantified by gas chromatography-mass spectrometry (GC / MS). 【0037】 The beer-flavored fermented beverage of the present invention may contain linalool. Linalool has a hoppy aroma and a fragrant aroma, and when combined with the malty aroma of hydrogen sulfide, it creates a complex aroma, imparting a beer-like aroma to the beer-flavored fermented beverage. Specifically, if treatment with an adsorbent such as activated carbon is performed, various components are removed, and the rotten egg odor of hydrogen sulfide becomes prominent. However, if no adsorbent treatment is performed, the rotten odor of hydrogen sulfide is masked by the presence of other aroma components, and the malty aroma is particularly emphasized when combined with linalool. Therefore, in the beer-flavored fermented beverage of the present invention, it is desirable not to use an adsorbent such as activated carbon so that other aroma components, especially linalool, remain.The lower limit (greater than or equal to) of the linalool concentration in the beer-flavored fermented beverage of the present invention can be, for example, 0.5 ppb, and other limits can be 0.6 ppb, 0.7 ppb, 0.8 ppb, 0.9 ppb, 1.0 ppb, 1.1 ppb, 1.2 ppb, 1.3 ppb, 1.4 ppb, 1.5 ppb, 1.6 ppb, 1.7 ppb, 1.8 ppb, 1.9 ppb, 2.0 ppb, 2.1 ppb, 2.2 ppb, 2.3 ppb, 2.4 ppb, 2.5 ppb, 2.6 ppb. b, 2.7ppb, 2.8ppb, 2.9ppb, 3.0ppb, 3.1ppb, 3.2ppb, 3.3ppb, 3.4ppb, 3.5ppb, 3.6ppb, 3.7ppb, 3.8ppb, 3.9ppb, 4.0ppb, 4. 1ppb, 4.2ppb, 4.3ppb, 4.4ppb, 4.5ppb, 4.6ppb, 4.7ppb, 4.8ppb, 4.9ppb, 5.0ppb, 5.1ppb, 5.2ppb, 5.3ppb, 5.4ppb, 5.5ppb , 5.6ppb, 5.7ppb, 5.8ppb, 5.9ppb, 6.0ppb, 6.1ppb, 6.2ppb, 6.3ppb, 6.4ppb, 6.5ppb, 6.6ppb, 6.7ppb, 6.8ppb, 6.9ppb, 7.0 ppb, 7.1ppb, 7.2ppb, 7.3ppb, 7.4ppb, 7.5ppb, 7.6ppb, 7.7ppb, 7.8ppb, 7.9ppb, 8.0ppb, 8.1ppb, 8.2ppb, 8.3ppb, 8.4ppb, It can also be 8.5ppb, 8.6ppb, 8.7ppb, 8.8ppb, 8.9ppb, 9.0ppb, 9.1ppb, 9.2ppb, 9.3ppb, 9.4ppb, 9.5ppb, 9.6ppb, 9.7ppb, 9.8ppb, 9.9ppb, 10.0ppb, 10.5ppb, 11.0ppb, 11.5ppb, 12.0ppb, 12.5ppb, 13.0ppb, 13.5ppb, 14.0ppb, 14.5ppb, or 15.0ppb.Furthermore, the upper limit (less than or equal to) of the linalool concentration in the beer-flavored fermented beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but for example it can be 150 ppb, 145 ppb, 140 ppb, 135 ppb, 130 ppb, 125 ppb, 120 ppb, 115 ppb, 110 ppb, 105 ppb, 100 ppb, 95 ppb, 90 ppb, 85 ppb, 80 ppb. , 75ppb, 70ppb, 65ppb, 60ppb, 55ppb, 50ppb, 49.5ppb, 49.0ppb, 48.5ppb, 48.0ppb, 37.5ppb, 37.0ppb, 36.5pp b, 36.0ppb, 35.5ppb, 35.0ppb, 34.5ppb, 34.0pb, 33.5ppb, 33.0ppb, 32.5ppb, 32.0pb, 31.5ppb, 31.0pb, 30.5 ppb, 30.0ppb, 29.5ppb, 29.0ppb, 28.5ppb, 28.0ppb, 27.5ppb, 27.0ppb, 26.5ppb, 26.0ppb, 25.5ppb, 25.0ppb , 24.5ppb, 24.0pb, 23.5ppb, 23.0ppb, 22.5ppb, 22.0pb, 21.5ppb, 21.0pb, 20.5ppb, 20.0ppb, 19.5ppb, 19.0p It can also be pb, 18.5ppb, 18.0ppb, 17.5ppb, 17.0ppb, 16.5ppb, 16.0ppb, 15.5ppb, 15.0ppb, 14.5ppb, 14.0pb, 13.5ppb, 13.0ppb, 12.5ppb, 12.0pb, 11.5ppb, 11.0pb, 10.5ppb, 10.0ppb, 9.5ppb, 9.0pb, 8.5ppb, or 8.0ppb.These lower and upper limits can be combined in any way, and the linalool concentration of the beer-flavored fermented beverage of the present invention can be, for example, 0.5-50.0 ppb, 1.0-50.0 ppb, 5.0-50.0 ppb, 7.0-50.0 ppb, 10.0-50.0 ppb, 15.0-50.0 ppb, 0.5-25.0 ppb, 1.0-25.0 ppb, or 5.0-25.0 ppb. The linalool concentration can be 7.0-25.0 ppb, 10.0-25.0 ppb, 15.0-25.0 ppb, 0.5-15.0 ppb, 1.0-15.0 ppb, 5.0-15.0 ppb, 7.0-15.0 ppb, 10.0-15.0 ppb, 15.0-15.0 ppb, 0.5-10.0 ppb, 1.0-10.0 ppb, 5.0-10.0 ppb, or 7.0-10.0 ppb. The linalool concentration in beer-flavored fermented beverages can be adjusted by known methods (for example, by using yeast with low linalool production capacity, adjusting brewing conditions such as fermentation temperature, adjusting the amount of hops, or using hop varieties that contain a lot of linalool). 【0038】 The concentration of linalool in the beer-flavored fermented beverage of the present invention can be measured by known methods, for example, by gas chromatography with mass spectrometry (GC / MS). Specifically, in the measurement by gas chromatography with mass spectrometry (GC / MS), the aroma components in the sample are extracted using a C18 solid-phase column, and the dichloromethane elution fraction is subjected to GC / MS. Quantitative analysis is performed using the internal standard method, with borneol used as the internal standard, added to the sample to a concentration of 25 ppb. The analytical conditions for hop aroma components in GC / MS are, for example, as follows. 【0039】 [Table 1] 【0040】 The beer-flavored fermented beverage of the present invention is characterized by a high malt usage ratio and reduced sugar concentration, yet the aroma intensity, which is lowered by the reduction in sugar concentration, is improved. Beer-flavored fermented beverages with reduced sugar concentration (especially beer and low-malt beer) have had the problem of reduced aroma intensity due to the reduction in sugar concentration. On the other hand, hydrogen sulfide, known as a component produced during fermentation, is generally considered to have a negative aroma such as rotten egg smell. However, in the beer-flavored fermented beverage of the present invention, by setting the hydrogen sulfide concentration in the beer-flavored fermented beverage to a predetermined level, the aroma is enhanced while the sugar concentration is reduced, resulting in a good flavor and aroma, thus solving the above problem of beer-flavored fermented beverages. In the beer-flavored fermented beverage of the present invention, trace amounts of hydrogen sulfide are considered to be one element that creates the diversity and complexity of the aroma. 【0041】 Furthermore, by setting the linalool content in the beer-flavored fermented beverage of the present invention to a predetermined concentration, the malty aroma from hydrogen sulfide and the hoppy and floral aroma from linalool combine to create a complex aroma, thereby imparting a beer-like fragrance to the beer-flavored fermented beverage. 【0042】 The beer-flavored fermented alcoholic beverage of the present invention is not limited in its manufacturing procedure, as long as the carbohydrate concentration is reduced to a predetermined level and hydrogen sulfide is contained at a predetermined level. For example, it can be manufactured as follows: Fermentation yeast is added to wort prepared from brewing raw materials such as malt, hops, adjuncts, and brewing water, and fermentation is carried out. The resulting fermented liquid is stored at a low temperature, the yeast is removed by a filtration process, and if necessary, it is further diluted to produce a beer-flavored fermented alcoholic beverage. The carbohydrate concentration in the beer-flavored fermented alcoholic beverage can be reduced according to the known methods described below. Furthermore, to include a predetermined concentration of hydrogen sulfide in the beer-flavored fermented alcoholic beverage, as described above, hydrogen sulfide or a substance that generates hydrogen sulfide in the beverage can be added during the beverage manufacturing process, or the raw materials or manufacturing conditions can be appropriately set. In this way, a beer-flavored fermented alcoholic beverage with a reduced carbohydrate concentration and a predetermined hydrogen sulfide concentration can be manufactured. 【0043】 The beer-flavored fermented non-alcoholic beverage of the present invention can also be produced, for example, by producing a beer-flavored fermented alcoholic beverage and then removing the alcohol from the resulting beer-flavored fermented alcoholic beverage. In this method, the hydrogen sulfide concentration can be adjusted at any stage of the production process, or it can be further adjusted by adding hydrogen sulfide. 【0044】 Methods for removing alcohol from beer-flavored fermented alcoholic beverages include, for example, (i) a method of removing alcohol and low-boiling point components by distillation under reduced pressure or atmospheric pressure, (ii) a method of removing alcohol and low-molecular-weight components using a reverse osmosis (RO) membrane, and (iii) a method of removing volatile components by adsorption onto vapor using centrifugal force. In this specification, a beer-flavored fermented non-alcoholic beverage produced by removing alcohol from a beer-flavored fermented alcoholic beverage may be referred to as a "de-alcoholic beverage," and a de-alcoholic beverage can be rephrased as a "beverage made from de-alcoholic wort ferment." 【0045】 The sugar concentration in beer-flavored fermented beverages can be reduced according to known methods. Non-limiting examples of methods for reducing sugar concentration in beer-flavored fermented beverages include adding glucoamylase during the saccharification process, adding glucoamylase during the fermentation process (see Enzyme Utilization Technology System: From Basics and Analysis to Modification, Advanced Functionalization, and Industrial Use (supervised by Makoto Komiyama, NTS Corporation, 2010), etc.), reducing sugar by using liquid sugar containing a large amount of sugars that can be assimilated by yeast to enhance assimilation by yeast (see Japanese Patent Publication No. 2009-131202), and filtering the wort during the saccharification process (see Japanese Patent Publication No. 2012-147780). 【0046】 The purine concentration in beer-flavored fermented beverages can be reduced according to known methods. Non-limiting examples of methods for reducing the purine concentration in beer-flavored fermented beverages include methods of reducing the purine content in the beverage by contacting the pre-fermentation liquid or fermentation liquid with an adsorbent such as activated carbon or zeolite (see Japanese Patent Publication No. 2003-169658, Japanese Patent Publication No. 2004-290071, Japanese Patent Publication No. 2004-290072, Japanese Patent Publication No. 2015-112090, etc.), and using raw materials other than malt that have low purine content (for example, corn glycerides). Examples include a method for reducing the purine content in a beverage using cornstarch and rice (see Japanese Patent Publication No. 2014-117204, Japanese Patent Publication No. 2014-117205, etc.), and a method for reducing yeast-non-assimilable purines in the wort by performing an enzyme inactivation treatment to inactivate at least a portion of the enzyme group derived from malt, and then performing a purine nucleosidase treatment on the brewing liquid (for example, Japanese Patent Publication No. 2018-64502). 【0047】 In the above manufacturing procedure, wort can be prepared according to conventional methods. For example, wort can be prepared by saccharifying a mixture of brewing ingredients and brewing water, filtering it to obtain wort, adding hops to the wort, boiling it, and then cooling the boiled wort. Alternatively, wort can be prepared by adding commercially available enzyme preparations during the saccharification process. For example, protease preparations can be used for protein degradation, α-amylase preparations, glucoamylase preparations, pullulanase preparations, etc., for carbohydrate degradation, and β-glucanase preparations, cellulose-degrading enzyme preparations, etc., for cellulose degradation, or a mixture of these preparations can be used. 【0048】 In the production of the beer-flavored fermented beverage of the present invention, in addition to malt, the following are used: unsprouted grains (e.g., unsprouted barley (including extract), unsprouted wheat (including extract)); rice, corn, sorghum, potatoes, starch, sugars (e.g., liquid sugar), dietary fiber (including dietary fiber contained in liquid sugar), fruits (e.g., fruit juice, concentrated fruit juice), coriander or its seeds, spices or their raw materials (e.g., pepper, cinnamon, sansho pepper), herbs (e.g., chamomile, sage, basil), vegetables (e.g., sweet potato, pumpkin), buckwheat. Alternatively, auxiliary ingredients such as sesame seeds, sugar-containing substances (e.g., honey, brown sugar), salt, miso, flowers, tea, coffee, cocoa (including preparations thereof), and marine products (e.g., oysters, kelp, wakame seaweed, bonito flakes); nitrogen sources such as protein hydrolysates and yeast extracts; other grains (e.g., soybeans); and other additives such as flavorings, colorings, foaming and foam retention enhancers, water conditioners, and fermentation aids may be used as brewing ingredients. However, the above are examples, and ingredients other than those listed above may be used in the production of the beer-flavored fermented beverage of the present invention. 【0049】 In the production of the beer-flavored fermented beverage of the present invention, hydrogen sulfide can be incorporated into the beer-flavored fermented beverage at a predetermined concentration by using raw materials containing hydrogen sulfide (for example, grains such as barley, rice, corn, peas, and soybeans, as well as barley malt, wheat malt, corn grits, and corn starch) as brewing ingredients. When the beer-flavored fermented beverage of the present invention is beer, hydrogen sulfide itself cannot be incorporated as a brewing ingredient for beer. However, according to the present invention, hydrogen sulfide can be incorporated into the beer at a predetermined concentration by selecting brewing ingredients, which is advantageous in that it can enhance the aroma of the beer. Furthermore, as described above, hydrogen sulfide can also be incorporated at a predetermined concentration by fermenting low-nitrogen wort, adjusting the pH of the fermentation liquid, or adding a substance that generates hydrogen sulfide in the beer-flavored fermented beverage. 【0050】 The beer-flavored fermented beverage of the present invention may use at least malt and hops as raw materials other than brewing water, and may also use sugars, rice, corn, starch, etc. as raw materials in some cases. It goes without saying that all-malt beer, among beer-flavored fermented beverages, can be produced from malt, hops, and water. 【0051】 In the beer-flavored fermented beverage of the present invention, the concentration of ethyl acetate can be, for example, 100 ppm or less, and from the viewpoint of improving the intensity of flavor, freshness, and balance of aroma and taste, it is preferably 50 ppm or less, more preferably 40 ppm or less, and even more preferably 30 ppm or less. In addition, in the beer-flavored fermented beverage of the present invention, the concentration of ethyl acetate can be, for example, 1 ppm or more, 2 ppm or more, or 3 ppm or more. The ethyl acetate concentration in the beer-flavored fermented beverage can be adjusted by known methods (for example, by using yeast with low ethyl acetate production ability, or by adjusting brewing conditions such as fermentation temperature). 【0052】 The concentration of ethyl acetate in the beer-flavored fermented beverage of the present invention can be measured by a headspace gas chromatograph with an FID detector as described in "8.22" of the BCOJ Beer Analysis Method (2013 revised and augmented edition). For example, the concentration of ethyl acetate can be determined by introducing the gas phase of a beer sample heated in a vial into a gas chromatograph with an FID detector, reading the area of ​​ethyl acetate from the gas chromatogram, and calculating the amount of each component from the ratio to the area of ​​the internal standard substance (n-butanol). In this case, for more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values ​​of several control samples with known concentrations. 【0053】 In the beer-flavored fermented beverage of the present invention, the malic acid concentration can be, for example, 20 to 120 ppm, preferably 30 to 100 ppm. The malic acid concentration in the beer-flavored fermented beverage can be measured by the capillary electrophoresis method described in "8.24.2" of the BCOJ Beer Analysis Method (2013 revised and augmented edition). 【0054】 In the beer-flavored fermented beverage of the present invention, the concentration of acetic acid can be, for example, 5 ppm or more, 10 ppm or more, 15 ppm or more, 20 ppm or more, 25 ppm or more, 30 ppm or more, 35 ppm or more, or 40 ppm or more, and also 250 ppm or less, 245 ppm or less, 240 ppm or less, 235 ppm or less, 230 ppm or less, 225 ppm, 220 ppm, 215 ppm, The acetic acid concentration can be 210 ppm, 205 ppm, 200 ppm, 195 ppm, 190 ppm, 185 ppm, 180 ppm, 175 ppm, 170 ppm, 165 ppm, 160 ppm, 155 ppm, 150 ppm, 145 ppm, 140 ppm, 135 ppm, 130 ppm, 125 ppm, 120 ppm, 115 ppm, 110 ppm, 105 ppm, or 100 ppm. These upper and lower limits can be combined in any way, "less than or equal to" can be changed to "less than", and "greater than or equal to" can be changed to "greater than". In the beer-flavored fermented beverage of the present invention, the acetic acid concentration can be, for example, 30 to 200 ppm, preferably 50 to 170 ppm. The acetic acid concentration in beer-flavored fermented beverages can be measured by the capillary electrophoresis method described in section 8.24.2 of the BCOJ Beer Analysis Method (2013 revised and augmented edition). 【0055】 In this invention, "bitterness value (BU)" refers to the value measured according to the method described in section 8.15 of the BCOJ Beer Analysis Method (2013 revised and augmented edition). Specifically, it can be determined by adding acid to a sample beverage, extracting with isooctane, measuring the absorbance (275 nm) of the isooctane layer, and multiplying this measurement by 50. 【0056】 The upper limit of the bitterness value (BU) of the beverage of the present invention can be 60, 50, 40, 30, 25, 22, 20, 19, 18, 17, 16, 15, 14, 13, 12, 11, or 10, and the lower limit can be 10, 9, 8, 7, 6, 5, 4, 3, or 2. The range of the bitterness value (BU) of the beverage of the present invention can be, for example, 2 to 60, and from the viewpoint of obtaining a beer-tasting fermented beverage with a more preferable flavor, it can be, for example, 3 to 30, preferably 4 to 25, 5 to 22, 10 to 20, 10 to 15, or 15 to 20. 【0057】 In the present invention, there are no particular limitations on the method for adjusting the bitterness value (BU), but a preferred method is to adjust the amount of hops and / or hop products used and / or the boiling time in the production of a beer-flavored fermented beverage. Generally, increasing the amount of hops and / or hop products used and / or the boiling time increases the concentration of iso-α acids, etc., in the beer-flavored fermented beverage produced, resulting in a higher BU of the beer-flavored fermented beverage. Conversely, decreasing the amount of hops and / or hop products used and / or the boiling time decreases the concentration of iso-α acids, etc., in the beer-flavored fermented beverage produced, resulting in a lower BU of the beer-flavored fermented beverage. Examples of hops used include fresh hops, hop pellets that have been pre-crushed and processed into pellets, hop pellets that contain a large amount of lupulin by sieving the lupulin particles beforehand during processing, and hop extract obtained by extracting the bitter substances and essential oils of lupulin. Examples of hop products used include raw hops, hexahops, tetrahops, isomerized hop extract (isotope extract), etc. 【0058】 The beer-flavored fermented beverage of the present invention can have a pH of 2.0 to 7.0, preferably 2.3 to 5.0, more preferably 3.0 to 4.7, and most preferably 3.5 to 4.5. The pH of the beer-flavored fermented beverage of the present invention can be adjusted using a pH adjusting agent. The pH of the beer-flavored fermented beverage can be measured using a commercially available pH meter (for example, HORIBA Scientific Benchtop pH Meter, HORIBA Advanced Technology Co., Ltd.). 【0059】 The beverage provided by the present invention may be subjected to a carbon dioxide addition process, and further, after processes such as filling and sterilization, it can be provided as a packaged beverage. Sterilization may be performed before or after filling. In addition, if the pH of the beverage is adjusted to less than 4, the filling process can be performed directly without the sterilization process to produce a packaged beverage. 【0060】 The container used for the beverage according to the present invention may be any container that is normally used for filling beverages, such as metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc., but preferably metal cans / barrels, plastic bottles (e.g., PET bottles), or bottles. 【0061】 In another aspect of the present invention, a method for producing a beer-flavored fermented beverage having a carbohydrate concentration of 1.5 g / 100 mL or less is provided, the method comprising a step of adding hydrogen sulfide to the produced beverage so that the hydrogen sulfide concentration is 0.2 ppb or more. According to the production method of the present invention, the aroma of the produced beer-flavored fermented beverage is enhanced. Here, "improved flavor" or "flavor enhancement" of the beer-flavored fermented beverage means that the flavor of the beer-flavored fermented beverage is also improved by enhancing the intensity of the aroma (for example, the initial malty aroma, the beer-like aroma, the balance of aromas, etc.) that had decreased due to the reduction in carbohydrate concentration. In addition to the above, the production method of the present invention can be carried out in accordance with the description of the beer-flavored fermented beverage of the present invention. 【0062】 In another aspect of the present invention, a method for improving the flavor of a beer-flavored fermented beverage having a carbohydrate concentration of 1.5 g / 100 mL or less is provided, the method comprising the step of adding hydrogen sulfide to the manufactured beverage so that the hydrogen sulfide concentration is 0.2 ppb or more. According to this flavor improvement method, the flavor of a beer-flavored fermented beverage with a reduced carbohydrate concentration can be improved. In addition to the above, the flavor improvement method of the present invention can be carried out in accordance with the description of the beer-flavored fermented beverage and its manufacturing method of the present invention. [Examples] 【0063】 The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples. 【0064】 Measurement of alcohol concentration The alcohol concentration (ethanol concentration) was measured using the method described in the "National Tax Agency's prescribed analytical method." 【0065】 Analysis of carbohydrate concentration The carbohydrate concentration, based on nutritional labeling standards, was measured according to the method described in the publicly known Fifth Revised Standard Tables of Food Composition in Japan Analysis Manual, by calculating it from the mass of the sample beverage, excluding the amounts of water, protein, lipids, ash, and dietary fiber. 【0066】 Measurement of purine concentration Purine concentration was measured using LC-MS / MS (liquid chromatography-mass spectrometry) after hydrolysis with perchloric acid (see Journal of Food Hygiene 55(2):110-116(2014)). 【0067】 Measurement of hydrogen sulfide concentration The concentration of hydrogen sulfide (CAS RN: 7783-06-4) was measured as follows. Beverage samples were collected in vials, and the headspace was sampled and subjected to GC / SCD. Helium was used as the carrier gas, and DB-Sulfur SCD was used as the column. Ethyl methyl sulfide (EMS) was used as the internal standard for quantification. The conditions for GC / SCD analysis are shown in Table 2 below. 【0068】 [Table 2] 【0069】 Example 1: Production and evaluation of beer-flavored fermented beverages In Example 1, test samples of beer-flavored fermented beverages were prepared, and evaluation tests were conducted on each sample. 【0070】 (1) Method A. Preparation of test samples (1) Barley malt was used as the main ingredient (malt usage ratio 59%). For saccharification, an enzyme preparation was used, and the temperature and time of saccharification were adjusted. The mixture was then filtered to obtain wort. Specifically, 10 parts by mass of barley malt, a β-glucanase enzyme preparation, and an enzyme preparation mainly composed of glucoamylase were added to 100 parts by mass of 50°C water and held for 30 minutes. The temperature was then raised to 64°C and held for 70 minutes. Afterward, the temperature was raised to 78°C and held for 5 minutes, followed by filtration to obtain wort. Following the wort preparation process, 9.5 parts by mass of hops and liquid sugar mainly composed of assimilated sugars were added to the obtained wort and boiled at 100°C for 90 minutes. The wort was then allowed to stand, the tube was separated, and the mixture was cooled to obtain the pre-fermentation liquid. Bottom-fermenting yeast was then added to the pre-fermentation liquid, and primary and secondary fermentation were carried out according to conventional methods. Subsequently, the fermented liquid after secondary fermentation was stored at a lower temperature, filtered, and used to produce a beer-flavored fermented alcoholic beverage. Base beverage A1 (test plots 1-8 shown in Table 4) was prepared by diluting this beverage with water to achieve the desired alcohol concentration and adding a small amount of sodium sulfide to generate hydrogen sulfide. 【0071】 (i) Preparation of test samples (2) Barley malt was used as the main ingredient (malt usage ratio 100%). The malt was saccharified using enzymes, and wort was obtained by filtration. Hops were added to the obtained wort, and it was boiled at 100°C. Next, the wort was allowed to stand to separate the coagulated protein (treve), and then cooled to obtain the pre-fermentation liquid. Bottom-fermenting yeast was added to the obtained pre-fermentation liquid, and primary and secondary fermentation were carried out to obtain the fermented liquid. The obtained fermented liquid was stored at a low temperature to stop fermentation, and then filtered to produce a beer-flavored fermented alcoholic beverage. This beverage was diluted with water to the desired alcohol concentration, and sodium sulfide was added to generate hydrogen sulfide to prepare base beverage C1 (test plots 9-14 shown in Table 4). 【0072】 E. Sensory evaluation test regarding aroma The sensory evaluation test for aroma was conducted by five trained panelists. Table 3 shows the evaluation criteria for off-odor (rotten egg-like), top malty aroma, top pungent aroma (sour and / or alcoholic), complexity of aroma (beer-likeness), and aroma balance. For each of these evaluation items, a score was assigned in increments of 1 from 1 (minimum) to 10 (maximum) based on the evaluation criteria in Table 3, and the average score of the five panelists was calculated for each evaluation item. Here, a higher number indicates a more positive evaluation, and a lower number indicates a more negative evaluation. Furthermore, samples with a score of 3.0 or higher were judged to have a favorable effect on the evaluation item, and samples with a score of 4.0 or higher were judged to have a more favorable effect on the evaluation item. In this sensory evaluation test, test group 3 was evaluated first, and the scores for each evaluation item in test group 3 were used as a baseline to assign scores to each evaluation item in the other test groups. We also recorded comments from each of the five panelists (Panelists A through E) regarding their impressions of the aroma. 【0073】 [Table 3] 【0074】 A rotten egg-like odor refers to the smell of rotten eggs or a sulfurous spring-like aroma. The top malty aroma refers to the malty aroma that is first perceived when the nose is brought close. Furthermore, the pungent aroma (sour and / or alcoholic) refers to the sour and / or alcoholic aroma that is first perceived when the nose is brought close. Aroma complexity (beer-likeness) refers to an aroma sensation that, as a beer, does not feel out of place, and multiple aromas characteristic of beer, derived from fermentation and / or hops, can be perceived. Aroma balance means that the rotten egg-like odor and the pungent aroma at the top are in balance with the malty aroma at the top. 【0075】 (2) Results The results are shown in Table 4. It was confirmed that the aroma, which had decreased with reduced carbohydrate concentration, tended to be enhanced by increasing hydrogen sulfide concentration (test sections 2-5, 7, and 8). Specifically, by setting the hydrogen sulfide concentration within a predetermined range, the values ​​for all evaluation items—rotten egg-like off-odor, top malty aroma, top pungent aroma (sour and / or alcoholic odor), complexity of aroma (beer-likeness), and aroma balance—improved to 3.0 or higher, confirming that positive evaluation results were obtained (test sections 2-5, 7, and 8). From the above results, it was shown that a beer-flavored fermented beverage with enhanced aroma and good flavor can be provided. 【0076】 [Table 4]

Claims

[Claim 1] A beer-flavored fermented beverage having a carbohydrate concentration of 1.5 g / 100 mL or less, a malt usage ratio of 50% to 100%, and a hydrogen sulfide concentration of 0.2 ppb or more. [Claim 2] A beer-flavored fermented beverage according to claim 1, wherein the malt usage ratio is 60% or more and 100% or less. [Claim 3] A beer-flavored fermented beverage according to claim 1 or 2, wherein the carbohydrate concentration is 0.5 g / 100 mL or less. [Claim 4] A beer-flavored fermented beverage according to claim 1 or 2, wherein the hydrogen sulfide concentration is 20 ppb or less. [Claim 5] A beer-flavored fermented beverage according to claim 1 or 2, wherein the linalool concentration is 8 ppb or higher. [Claim 6] A beer-flavored fermented beverage according to claim 1 or 2, wherein the alcohol concentration is 10.0 v / v% or less. [Claim 7] A beer-flavored fermented beverage according to claim 1 or 2, wherein the linalool concentration is 150 ppb or less. [Claim 8] A beer-flavored fermented beverage according to claim 1 or 2, wherein the alcohol concentration is 2.0 v / v% or higher. [Claim 9] A method for producing a beer-flavored fermented beverage having a carbohydrate concentration of 1.5 g / 100 mL or less and a malt usage ratio of 50% to 100%, the method comprising a step of adding hydrogen sulfide to the produced beverage so that the hydrogen sulfide concentration is 0.2 ppb or more. [Claim 10] A method for improving the flavor of a beer-flavored fermented beverage, wherein the carbohydrate concentration is 1.5 g / 100 mL or less and the malt usage ratio is 50% or more and 100% or less, the method comprising the step of adding hydrogen sulfide to the manufactured beverage so that the hydrogen sulfide concentration is 0.2 ppb or more.

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