Low-alcohol beer-flavored beverage

Abstract

To provide a low-alcohol beer-flavored beverage with a rich aroma, a strong beer-like character, and a satisfying taste. [Solution] The following components (A) to (C); (A) Isoamyl alcohol 100 ppm or more (B) 2-phenethyl alcohol 35 ppm or more, (C) Alcohol 1.5~4.0v / v% Contains A low-alcohol beer-flavored beverage.

Description

Technical Field

[0001] The present invention relates to a low-alcohol beer-taste beverage.

Background Art

[0002] In recent years, due to alcohol-related problems, the demand for low-alcohol beverages has been increasing. For example, a low-alcohol beverage containing at least one selected from normal propanol, isobutyl alcohol, and isoamyl alcohol in a total amount of 5 ppm or more and having a sweetness / acidity ratio of 0 to 18, with an alcohol content of 1.0 v / v% or more and less than 3.0 v / v%, has been proposed (Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Since a low-alcohol beer-taste beverage has a lower alcohol content that contributes to the thickness of taste and aroma than ordinary beer, and the content and balance of aroma components may change due to differences in production methods, etc., compared to ordinary beer-taste beverages, there is a problem that the overall flavor, body feeling, and alcohol feeling are weak, and the beer-like taste and drinking satisfaction are insufficient. To compensate for the beer-like taste, enhancing the aroma is considered an important factor in providing a highly palatable low-alcohol beer-taste beverage. However, according to the studies by the present inventors, it has been found that simply enhancing the aroma impairs the balance between the aroma and the taste, and it is difficult to obtain a satisfactory product. Therefore, an object of the present invention is to provide a low-alcohol beer-taste beverage that has a rich aroma, is rich in beer-like taste, and has a good drinking response.

Means for Solving the Problems

[0005] In view of the above-mentioned problems, the inventors of this invention conducted research and found that by combining specific aroma components and setting their respective contents above a certain amount, a low-alcohol beer-flavored beverage with a rich aroma, a strong beer-like character, and a satisfying taste can be obtained.

[0006] In other words, the present invention provides the following [1] to [6]. [1] The following components (A) to (C); (A) Isoamyl alcohol 100 ppm or more (B) 2-phenethyl alcohol 35 ppm or more, (C) Alcohol 1.5~4.0v / v% Contains A low-alcohol beer-flavored beverage. [2] The low-alcohol beer-flavored beverage described in [1] above, wherein the content of component (A) is 100 to 400 ppm. [3] A low-alcohol beer-flavored beverage according to [1] or [2] above, wherein the content of component (B) is 35 to 500 ppm. [4] A low-alcohol beer-flavored beverage according to any one of [1] to [3] above, wherein the ratio of the total amount of component (A) and component (B) to component (C) [(A)+(B)] / (C) is 33 to 400 (ppm) / (v / v%). [5] A method for producing a low-alcohol beer-flavored beverage, A manufacturing method comprising: (A) adjusting the isoamyl alcohol content to 100 ppm or more, (B) adjusting the 2-phenethyl alcohol content to 35 ppm or more, and (C) adjusting the alcohol content to 1.5 to 4.0 v / v%. [6] A method for improving at least one of the following characteristics of a low-alcohol beer-flavored beverage: rich aroma, beer-likeness, and drinkability, A method to adjust the following: (A) the isoamyl alcohol content to 100 ppm or more, (B) the 2-phenethyl alcohol content to 35 ppm or more, and (C) the alcohol content to 1.5 to 4.0 v / v%. [Effects of the Invention]

[0007] According to the present invention, it is possible to provide a low-alcohol beer-flavored beverage with a rich aroma, a strong beer-like character, and a satisfying drinking experience. [Modes for carrying out the invention]

[0008] [Low-alcohol beer-flavored beverage] The low-alcohol beer-flavored beverage of the present invention is characterized by combining (A) isoamyl alcohol and (B) 2-phenethyl alcohol, which are specific aroma components, and by ensuring that the content of each is above a specific amount. This imparts a rich aroma and beer-like characteristics, and enhances the drinking experience.

[0009] In this specification, "low-alcohol beer-flavored beverage" refers to a beer-flavored beverage containing 1.5 to 4.0 v / v% alcohol, and "alcohol" means ethanol. Furthermore, "beer-flavored beverage" refers to a beverage designed to have a taste and aroma reminiscent of beer, while "beer" refers to a beverage obtained by fermenting carbon sources, nitrogen sources, water, etc., with yeast. The low-alcohol beer-flavored beverage of the present invention may be fermented or unfermented, but a fermented low-alcohol beer-flavored beverage is preferred because it is easier to enjoy the effects of the present invention. Hereinafter, "fermented low-alcohol beer-flavored beverage" refers to a low-alcohol beer-flavored beverage produced through a fermentation process and is clearly distinguished from an unfermented low-alcohol beer-flavored beverage. Low-alcohol beer-flavored fermented beverages include not only beverages produced through a fermentation process, but also liqueurs obtained by mixing such beverages with an alcohol-containing distillate. The alcohol-containing distillate can be any solution containing alcohol obtained through distillation, generally classified as a distilled spirit. Examples include raw material alcohol, spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu, and other distilled spirits.

[0010] <Ingredient (A)> The low-alcohol beer-flavored beverage of the present invention contains isoamyl alcohol as component (A). Isoamyl alcohol has an alcoholic scent, but it can be compared to the smell of ink or solvents. Isoamyl alcohol may be derived from the raw materials, generated during the manufacturing process, or newly added. In other words, the isoamyl alcohol source may be derived from two or more components. If newly added, it may be a synthetic product or extracted and purified from a natural product.

[0011] <Ingredient (B)> The low-alcohol beer-flavored beverage of the present invention contains 2-phenethyl alcohol as component (B). 2-Phenethyl alcohol is naturally found in roses and other plants and is known to have a rose-like aroma. The inventors have discovered that by combining this 2-phenethyl alcohol with isoamyl alcohol, which is likened to an ink-solvent-like aroma, it is possible to impart a rich aroma, a beer-like quality, and enhance the drinking experience. Specifically, by including both components, isoamyl alcohol imparts an alcoholic sensation and a drinking experience in low-alcohol beer-flavored beverages, while 2-phenethyl alcohol suppresses the ink-solvent-like aroma caused by isoamyl alcohol, bringing out a rich aroma and flavor. As a result, it is possible to impart a beer-like quality and enhance the drinking experience. 2-Phenethyl alcohol may be derived from the raw materials, generated during the manufacturing process, or newly added. In other words, the source of 2-phenethyl alcohol may be derived from two or more components. If newly added, it may be a synthetic product or extracted and purified from a natural product.

[0012] <Component (C)> The low-alcohol beer-flavored beverage of the present invention contains alcohol as component (C). Component (C) is not particularly limited as long as it is drinkable alcohol. Examples include alcohols obtained by the alcoholic fermentation of sugars by yeast, as well as distilled spirits such as spirits (e.g., gin, vodka, rum, tequila, etc.), liqueurs, whiskies (e.g., whiskey, brandy, etc.), and shochu (continuously distilled shochu, single-distilled shochu). These can be used individually or in combination of two or more.

[0013] <Content of each ingredient> The content of component (A) in the low-alcohol beer-flavored beverage of the present invention is 100 ppm or more, but from the viewpoint of enhancing the rich aroma and beer-likeness, 120 ppm or more is preferred, more preferably 140 ppm or more, and from the viewpoint of improving the drinkability, 400 ppm or less is preferred, 350 ppm or less is more preferred, 300 ppm or less is even more preferred, and 250 ppm or less is even more preferred. That is, the content of component (A) in the low-alcohol beer-flavored beverage of the present invention is preferably 100 to 400 ppm, more preferably 120 to 350 ppm, even more preferably 120 to 300 ppm, and even more preferably 140 to 250 ppm. In this specification, the unit "ppm" means "mg / L". Furthermore, the quantitative determination of component (A) can be performed by gas chromatography (GC) with an FID detector, for example, by the method described in the examples below. In this process, for more accurate concentration measurement, it is desirable to use a calibration curve created based on measurement values ​​of several control samples with known concentrations.

[0014] The content of component (B) in the low-alcohol beer-taste beverage of the present invention is 35 ppm or more. From the viewpoints of rich aroma and improvement of beer-like flavor, 38 ppm or more is preferable, 50 ppm or more is more preferable, 70 ppm or more is even more preferable. From the viewpoint of improving the drinking experience, 500 ppm or less is preferable, 450 ppm or less is more preferable, 350 ppm or less is even more preferable, 300 ppm or less is even more preferable, and 250 ppm or less is particularly more preferable. That is, the content of component (B) in the low-alcohol beer-taste beverage of the present invention is preferably 35 to 500 ppm, more preferably 38 to 450 ppm, even more preferably 38 to 350 ppm, even more preferably 50 to 300 ppm, and particularly more preferably 70 to 250 ppm. The quantification of component (B) can be carried out by gas chromatography (GC) with a FID detector. Specifically, the method described in the examples below can be cited. In that case, for more accurate concentration measurement, it is desirable to use a calibration curve prepared based on the measured values of several control samples having known concentrations.

[0015] The total amount [(A) + (B)] of component (A) and component (B) in the low-alcohol beer-taste beverage of the present invention is preferably 130 ppm or more, more preferably 190 ppm or more, even more preferably 220 ppm or more from the viewpoints of rich aroma and improvement of beer-like flavor. From the viewpoint of improving the drinking experience, 800 ppm or less is preferable, 600 ppm or less is more preferable, 500 ppm or less is even more preferable, and 450 ppm or less is even more preferable. That is, such total amount [(A) + (B)] in the low-alcohol beer-taste beverage of the present invention is preferably 130 to 800 ppm, more preferably 130 to 600 ppm, even more preferably 190 to 500 ppm, and even more preferably 220 to 450 ppm.

[0016] The content of component (C) in the low-alcohol beer-taste beverage of the present invention is 1.5 to 4.0 v / v%, that is, "low-alcohol" in the present invention means containing 1.5 to 4.0 v / v% alcohol. The content of component (C) may be 2.0 v / v% or more, 2.5 v / v% or more, and may be 3.5 v / v% or less in the low-alcohol beer-taste beverage of the present invention. That is, the content of component (C) may be 2.0 to 4.0 v / v%, 2.5 to 4.0 v / v%, or may also be 1.5 to 3.5 v / v%, 2.0 to 3.5 v / v%, 2.5 to 3.5 v / v% in the low-alcohol beer-taste beverage of the present invention. The quantification of component (C) can be carried out according to the method described in the "Prescribed Analysis Method by the National Tax Agency".

[0017] <Ratio of amounts between components> In the low-alcohol beer-taste beverage of the present invention, the ratio of the total amount of component (A) and component (B) to component (C), [(A)+(B)] / (C), is preferably 33 or more, more preferably 63 or more, still more preferably 73 or more, from the viewpoints of rich aroma and improvement of beer-like flavor, and preferably 400 or less, more preferably 300 or less, still more preferably 250 or less, even more preferably 220 or less, from the viewpoint of improving the drinking feeling. That is, such a ratio [(A)+(B)] / (C) is preferably 33 to 400, more preferably 63 to 300, still more preferably 73 to 250, and even more preferably 73 to 220. The unit of such a ratio [(A)+(B)] / (C) is "(ppm) / (v / v%)".

[0018] In the low-alcohol beer-taste beverage of the present invention, the ratio of component (A) to component (B), [(A) / (B)], is preferably 0.2 or more, more preferably 0.3 or more, even more preferably 0.4 or more, from the viewpoints of rich aroma and improvement of beer-like flavor, and preferably 10 or less, more preferably 8 or less, still more preferably 6 or less, from the viewpoint of improving the drinking feeling. That is, such a ratio [(A) / (B)] is preferably 0.2 to 10, more preferably 0.3 to 8, still more preferably 0.4 to 6.

[0019] In the low-alcohol beer-flavored beverage of the present invention, the ratio of component (A) to component (C) [(A) / (C)] is preferably 30 or more, more preferably 35 or more, even more preferably 40 or more, and even more preferably 45 or more, from the viewpoint of enhancing the rich aroma and beer-likeness. From the viewpoint of enhancing the drinking experience, it is preferably 170 or less, more preferably 120 or less, even more preferably 90 or less, and even more preferably 70 or less. That is, such a ratio [(A) / (C)] is preferably 30 to 170, more preferably 35 to 120, even more preferably 40 to 90, and even more preferably 45 to 70. The unit of such a ratio [(A) / (C)] is "(ppm) / (v / v%)".

[0020] In the low-alcohol beer-flavored beverage of the present invention, the ratio of component (B) to component (C) [(B) / (C)] is preferably 10 or more, more preferably 15 or more, even more preferably 20 or more, and even more preferably 25 or more, from the viewpoint of enhancing the rich aroma and beer-likeness. From the viewpoint of improving the drinking experience, it is preferably 220 or less, preferably 150 or less, more preferably 120 or less, even more preferably 90 or less, and even more preferably 75 or less. That is, such a ratio [(B) / (C)] is preferably 10 to 220, more preferably 10 to 150, even more preferably 15 to 120, even more preferably 20 to 90, and especially preferably 25 to 75. The unit of such a ratio [(B) / (C)] is "(ppm) / (v / v%)".

[0021] The low-alcohol beer-flavored beverage of the present invention is not particularly limited in terms of the malt usage ratio, but may be 30% or more, 40% or more, 50% or more, 67% or more, 70% or more, 80% or more, 90% or more, 100%, or 100% or less, 95% or less, 90% or less, or 80% or less. These upper and lower limits can be set in any combination.

[0022] The low-alcohol beer-flavored beverage of the present invention may contain other ingredients as long as they do not interfere with the effects of the present invention. For example, it may contain colorants, sweeteners, flavorings, flavorings (for example, commercially available beer flavors containing ethyl acetate, isoamyl acetate, etc., which are typical aroma components of beer), isomerized hop extract, yeast extract, etc.

[0023] The low-alcohol beer-flavored beverage of the present invention preferably has a pH (25°C) of 3.5 or higher, more preferably 3.7 or higher, even more preferably 4.0 or higher, preferably 5.0 or lower, more preferably 4.7 or lower, and even more preferably 4.5 or lower. That is, the pH (25°C) is preferably 3.5 to 5.0, more preferably 3.7 to 4.7, and even more preferably 4.0 to 4.5. A pH adjusting agent can be used to adjust the pH. The pH adjusting agent is not particularly limited as long as it is commonly used in the art.

[0024] [Manufacturing method] The present invention relates to a method for producing a low-alcohol beer-flavored beverage, which involves adjusting the content of (A) isoamyl alcohol, (B) 2-phenethyl alcohol, and (C) alcohol. For example, the content of (A) isoamyl alcohol and (B) 2-phenethyl alcohol can be adjusted at any stage in a general method well known in the art. The specific embodiments of the content of (A) isoamyl alcohol and (B) 2-phenethyl alcohol are as described above, and the ratio of the components can also be adjusted within the range described above.

[0025] A common method involves preparing wort from brewing ingredients such as malt, hops, adjuncts, and brewing water, then adding brewer's yeast to the wort to ferment, followed by storing the fermented wort at a low temperature to stop fermentation, and finally filtering it. During the fermentation process, the fermentation conditions (time, temperature, aeration rate, etc.) can be controlled to stop fermentation midway or to ferment a dilute pre-fermentation liquid to adjust the alcohol concentration to the desired level. The alcohol concentration is as described above. Alternatively, these components can be added to low-alcohol beer-flavored beverages by increasing or decreasing the amount of raw materials used.

[0026] Furthermore, the alcohol concentration of beverages produced by conventional methods may be reduced by de-alcoholization treatment. Examples of de-alcoholization treatments include (i) distillation under reduced pressure or atmospheric pressure to remove alcohol and low-boiling point components, (ii) reverse osmosis (RO) membrane to remove alcohol and low-molecular-weight components, and (iii) removal of volatile components by adsorption to vapor using centrifugal force.

[0027] Wort can be prepared according to conventional methods. For example, a mixture of brewing ingredients and brewing water can be saccharified, filtered to obtain wort, hops can be added to this wort, it can be boiled, and the boiled wort can be cooled to prepare the wort.

[0028] The wort ferment can be either top-fermented or bottom-fermented. Top-fermented wort refers to wort inoculated with top-fermenting yeast and fermented under normal fermentation conditions, for example, at 15-25°C for several days. Bottom-fermented wort refers to wort inoculated with bottom-fermenting yeast and fermented under normal fermentation conditions, for example, at around 10°C for about a week.

[0029] In the production of the low-alcohol beer-flavored beverage of the present invention, in addition to malt, the following can be used as brewing ingredients: unsprouted grains (for example, unsprouted barley (including extracts), unsprouted wheat (including extracts)); auxiliary ingredients specified by the Liquor Tax Law, such as rice, corn, sorghum, potatoes, starch, and sugars (for example, liquid sugar); nitrogen sources such as protein hydrolysates and yeast extracts; and additives such as flavorings, colorings, foaming and foam retention enhancers, water conditioners, and fermentation aids.

[0030] Furthermore, the low-alcohol beer-flavored beverage according to the present invention can be manufactured without a fermentation process by blending various raw materials or by utilizing a distillate obtained by a de-alcoholization process, so that the content of (A) isoamyl alcohol and (B) 2-phenethyl alcohol is within a predetermined range.

[0031] [How to improve] The present invention provides an improvement method that adjusts the content of (A) isoamyl alcohol, (B) 2-phenethyl alcohol, and (C) alcohol, and is used exclusively to improve one or more of the following aspects of a low-alcohol beer-flavored beverage: rich aroma, beer-likeness, and body. The adjustment of the content of (A) isoamyl alcohol, (B) 2-phenethyl alcohol, and (C) alcohol can be carried out using the same method as the manufacturing method described above. The specific embodiments of the content of (A) isoamyl alcohol, (B) 2-phenethyl alcohol, and (C) alcohol are as described above, and the ratio of the components can also be adjusted within the range described above. [Examples]

[0032] The embodiments of the present invention will be described in more detail below with reference to examples. However, the present invention is not limited to the following embodiments.

[0033] 1. Analysis of Isoamyl Alcohol The concentration of isoamyl alcohol in low-alcohol beer-flavored beverages was measured using a headspace gas chromatograph with an FID detector, as described in section 8.22 of the BCOJ Beer Analysis Method (2013 revised and augmented edition). Specifically, the concentration of isoamyl alcohol was determined by introducing the gas phase of a beverage sample heated in a vial into a gas chromatograph with an FID detector, reading the area of ​​isoamyl alcohol from the gas chromatogram, and calculating the amount of the component from the ratio to the area of ​​the internal standard substance (n-butanol). The GC analysis conditions are shown in Table 1.

[0034] 2.2-Analysis of Phenethyl Alcohol The concentration of 2-phenethyl alcohol in low-alcohol beer-flavored beverages was measured using gas chromatography (GC) with a FID detector. Specifically, aroma components in the beverage samples were extracted using a polystyrene-divinylbenzene copolymer solid-phase column, and the resulting extract was subjected to GC / FID. Trans-2-hexanoic acid and methyl caprylate were used as internal standards. The GC analysis conditions are shown in Table 1.

[0035] [Table 1]

[0036] 3. Analysis of alcohol The alcohol concentration (ethanol concentration) was analyzed using the method specified in the "National Tax Agency's prescribed analytical method."

[0037] 4. Sensory evaluation The sensory evaluation was conducted by five trained panelists who agreed to evaluate each item on three criteria: "rich aroma," "beer-likeness," and "drinkability," using a score range of 1.0 to 5.0 in increments of 0.5, according to the evaluation criteria shown in Table 2. They also agreed to set the score for each item of the samples from Test Section 1-1 (Table 3), Test Section 2-1 (Table 4), and Test Section 3-1 (Table 5) to "1.0." The average of the scores given by the five panelists was then calculated. Furthermore, "rich aroma" was evaluated based on whether or not it had an ester-like aroma or a sweet aroma that evokes a positive impression of beer. "Beer-likeness" was evaluated based on whether or not it had an aroma that evoked the feeling of alcohol and whether or not the balance was good. "Drinkability" was evaluated based on whether or not it had the same drinkability as a regular beer. Samples with a score of 2.0 or higher were judged to have an improvement in that evaluation item, samples with a score of 2.5 or higher were judged to have a favorable effect in that evaluation item, samples with a score of 3.0 or higher were judged to have a more favorable effect in that evaluation item, and samples with a score of 3.5 or higher were judged to have a particularly favorable effect in that evaluation item.

[0038] [Table 2]

[0039] Manufacturing Example 1 Barley malt and dark malt were used as the main ingredients (malt usage ratio 100%). The malt was saccharified using enzymes and filtered to obtain wort. Hops were added to the obtained wort and 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 filtered to produce a low-alcohol beer-flavored fermented beverage.

[0040] Example 1 Water was added to the beverage obtained in Production Example 1 to prepare a base beverage (Test Group 1-1) with an alcohol content of 3.0 v / v% (C). Next, isoamyl alcohol and / or 2-phenethyl alcohol were added to achieve the (A) isoamyl alcohol concentration and (B) 2-phenethyl alcohol concentration shown in Table 3 to prepare test sample beverages (Test Groups 1-2 to 1-14). Sensory evaluation was then performed on the beverages from each test group.

[0041] [Table 3]

[0042] Example 2 Water was added to the beverage obtained in Production Example 1 to prepare a base beverage (Test Group 2-1) with an alcohol content of 2.0 v / v% (C). Next, isoamyl alcohol and 2-phenethyl alcohol were added to achieve the (A) isoamyl alcohol concentration and (B) 2-phenethyl alcohol concentration shown in Table 4 to prepare test sample beverages (Test Groups 2-2 to 2-5). Sensory evaluation was then performed on the beverages from each test group.

[0043] [Table 4]

[0044] Example 3 Water was added to the beverage obtained in Production Example 1 to prepare a base beverage (Test Group 3-1) with an alcohol content of 4.0 v / v% (C). Next, isoamyl alcohol and 2-phenethyl alcohol were added to achieve the (A) isoamyl alcohol concentration and (B) 2-phenethyl alcohol concentration shown in Table 5 to prepare test sample beverages (Test Groups 3-2 to 3-5). Sensory evaluation was then performed on the beverages from each test group.

[0045] [Table 5]

[0046] From the results in Table 3, it was confirmed that test groups 1-2 to 1-14, in which (A) isoamyl alcohol content was 100 ppm or more and (B) 2-phenethyl alcohol content was 35 ppm or more, had a richer aroma and beer-like characteristics, and the drinking experience was enhanced compared to test group 1-1. Furthermore, it can be seen that in order to impart a richer aroma and beer-like characteristics and enhance the drinking experience, the content of (A) isoamyl alcohol should preferably be adjusted to 100 to 400 ppm and the content of (B) 2-phenethyl alcohol should preferably be adjusted to 35 to 500 ppm. Furthermore, the results in Tables 4 and 5 confirm that by (A) setting the isoamyl alcohol content to 100 ppm or more and (B) setting the 2-phenethyl alcohol content to 35 ppm or more, (C) even if the alcohol content differs, a rich aroma and beer-like characteristics can be imparted, and the drinking experience can be enhanced.

Claims

1. The following components (A) to (C): (A) Isoamyl alcohol 100 ppm or more (B) 2-phenethyl alcohol 35 ppm or more, (C) Alcohol 1.5-4.0 v / v% Contains A low-alcohol beer-flavored beverage.

2. A low-alcohol beer-flavored beverage according to claim 1, wherein the content of component (A) is 100 to 400 ppm.

3. The low-alcohol beer-flavored beverage according to claim 2, wherein the content of component (B) is 35 to 500 ppm.

4. A low-alcohol beer-flavored beverage according to any one of claims 1 to 3, wherein the ratio of the total amount of component (A) and component (B) to component (C) [(A) + (B)] / (C) is 33 to 400 (ppm) / (v / v%).

5. A method for producing a low-alcohol beer-flavored beverage, A manufacturing method comprising: (A) adjusting the isoamyl alcohol content to 100 ppm or more, (B) adjusting the 2-phenethyl alcohol content to 35 ppm or more, and (C) adjusting the alcohol content to 1.5 to 4.0 v / v%.

6. A method for improving at least one of the following aspects of a low-alcohol beer-flavored beverage: rich aroma, beer-likeness, and satisfying taste, A method for adjusting the following: (A) the content of isoamyl alcohol to 100 ppm or more, (B) the content of 2-phenethyl alcohol to 35 ppm or more, and (C) the content of alcohol to 1.5 to 4.0 v / v%.

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