Beer-flavored fermented alcoholic beverage and its manufacturing method

Abstract

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

Description

[Technical Field]

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

[0002] In recent years, the growing health consciousness has led to an increasing demand for reduced-sugar beer-flavored beverages. Reduced-sugar beers and beer-like beverages are often produced by accelerating fermentation to minimize sugar content, which can result in harshness in the mouth and an imbalance in flavor and aroma. Summary of the Invention

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

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

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

[0006] According to the present invention, it is possible to reduce the harshness in the mouth of a beer-flavored fermented alcoholic beverage. Furthermore, according to the present invention, it is also possible to reduce the imbalance of flavor and aroma in a beer-flavored fermented alcoholic beverage. Furthermore, according to the present invention, it is also possible to impart body to a beer-flavored fermented alcoholic beverage. Specific Description of the Invention

[0007] The beer-flavored fermented alcoholic beverage of the present invention has a sum of the concentrations of furans and pyrazines in the beverage within a predetermined range. Such a beer-flavored fermented alcoholic beverage can be obtained by adjusting the sum of the concentrations of furans and pyrazines during production. Specific means for adjusting the concentrations of furans and pyrazines are not particularly limited, and examples include adding furans or pyrazines, increasing or decreasing the amount of raw materials containing furans or pyrazines, increasing or decreasing the amount of raw materials that produce furans or pyrazines in the final product, and adjusting the concentration of substances that are converted to furans or pyrazines by fermentation with yeast.

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

[0009] In the present invention, the term "beer-flavored fermented alcoholic beverage" refers to beer (an alcoholic beverage obtained by fermenting malt and hops as ingredients with brewer's yeast) or a fermented alcoholic beverage having a flavor similar to that of beer. In the present invention, the term "fermented alcoholic beverage" refers to an alcohol (ethanol)-containing beverage obtained by fermenting ingredients such as a carbon source, a nitrogen source, and water with yeast. The beer-flavored fermented alcoholic beverage of the present invention may be an alcoholic beverage in which the alcohol (ethanol) concentration has been adjusted after fermentation. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented beverage to which hop aroma has been 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 a fermented malt beverage with a malt content of preferably 0% to 100% by mass, more preferably 25% to 100% by mass, even more preferably 50% to 100% by mass, and even more preferably 50% to 95% by mass. The "malt content" refers to a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018.

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

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

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

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

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

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

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

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

[0018] The sum of the furan concentrations in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 1100 ppb or more, preferably 1150 ppb or more, more preferably 1200 ppb or more, even more preferably 1250 ppb or more, and even more preferably 1300 ppb or more. The upper limit of the sum of the furan concentrations 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, 7000 ppb, preferably 6000 ppb, more preferably 5000 ppb, and even more preferably 4000 ppb. The furans may be derived from raw materials, may be added separately from plant raw materials, or may be produced by fermentation. The concentration of furans can be controlled, for example, by controlling the composition of the raw materials and fermentation conditions.

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

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

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

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

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

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

[0025] Quantitation of pyrazines and furans in beer-flavored fermented alcoholic beverages can be performed by GC / MS analysis. Specifically, this GC / MS analysis can be performed as follows: First, the aroma components in the beer-flavored fermented beverage are separated using a C18 solid-phase extraction column. Quantitation is performed using the internal standard method, with borneol added to the analytical sample at a concentration of 50 ppb. Furthermore, for more accurate concentration measurements, it is desirable to use a calibration curve created based on the measurements of several control samples with known concentrations. The GC / MS analysis conditions can be as follows:

[0026] [Table 1]

[0027] The alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is not particularly limited, but is preferably 1% by volume (v / v%) or more, more preferably more than 1% by volume (v / v%), even more preferably 2% by volume (v / v%) or more, even more preferably more than 2% by volume (v / v%), even more preferably 3% by volume (v / v%) or more, even more preferably more than 3% by volume (v / v%), even more preferably 3.5% by volume or more, and even more preferably 4% by volume or more. The upper limit of the alcohol concentration of the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 20% by volume, preferably 10% by volume, and more preferably 7% by volume. According to one embodiment of the present invention, the alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is preferably more than 2% by volume and not more than 10% by volume, more preferably 3 to 10% by volume, even more preferably 3 to 7% by volume, and even more preferably 3 to 5% by volume. According to another embodiment of the present invention, the alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is preferably 4 to 10% by volume or less, more preferably 4 to 7% by volume. 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.

[0028] 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 specific sugar concentration of such a low-sugar beer-flavored fermented alcoholic beverage is not particularly limited, but can be, 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, even more preferably 1.0 g / 100 mL or less, even more preferably less than 1.0 g / 100 mL, even more preferably 0.5 g / 100 mL or less, and even more 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.

[0029] The carbohydrate concentration can be measured by known methods, and can be calculated by subtracting the amount of water, protein, fat, ash, and dietary fiber from the mass of the sample (see the Food Labeling Standards (March 30, 2015, Food Labeling Table No. 139), Appendix, Analytical Methods for Nutritional Components, etc.).

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

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

[0032] The beer-flavored fermented alcoholic beverage of the present invention is preferably provided as a packaged beverage. The container used for the beer-flavored fermented alcoholic beverage of the present invention may be any container commonly used for filling beverages, such as a metal can, a barrel, a plastic bottle (e.g., a PET bottle, a cup), a paper container, a bottle, or a pouch container, with a metal can, a barrel, a plastic bottle (e.g., a PET bottle), or a bottle being preferred.

[0033] According to one embodiment of the present invention, the beer-flavored fermented alcoholic beverage of the present invention can be produced according to a conventional method for producing a beer-flavored fermented alcoholic beverage, except for adjusting the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol, and furaneol in the beverage. Conventional production methods include, for example, a method of fermenting a pre-fermentation solution containing at least water and malt, i.e., a method of adding fermenting beer yeast to wort (pre-fermentation solution) prepared from brewing raw materials such as malt, fermenting the wort, and optionally storing the fermented solution at low temperature, followed by removing the yeast by filtration.

[0034] Hops (including processed hop products) can be added in any step during the production process of the beer-flavored fermented alcoholic beverage of the present invention. The amount of hops added can typically be 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 volume of the pre-fermentation solution in the fermentation step.

[0035] In 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, which are designated 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 conditioners, and fermentation aids. Ungerminated barley (e.g., ungerminated barley (including extracts) and ungerminated wheat (including extracts)) can also be used as brewing ingredients.

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

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

[0038] According to another aspect of the present invention, there is provided a method for imparting body to a beer-flavored fermented alcoholic beverage, the method comprising adjusting the sum of the concentrations of pyrazines and the sum of the concentrations of furans in the beverage to fall within the above-mentioned numerical ranges. [Example]

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

[0040] Example 1: Relationship between pyrazine and furan concentrations and flavor in beer-flavored fermented alcoholic beverages In this example, tasting samples were prepared using commercially available beer-flavored fermented alcoholic beverages and test-brewed beers as bases, with adjusted concentrations of pyrazines and furans. Sensory evaluation was then performed to examine the relationship between the sum of the concentrations of pyrazines and the sum of the concentrations of furans in the beer-flavored fermented alcoholic beverages and their flavors.

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

[0042] (a) Preparation of commercial product-based tasting samples A commercially available beer-flavored fermented alcoholic beverage (malt content less than 25%) was diluted and the missing sugars and alcohol for alcoholic beverages (Daiichi Alcohol, 95% alcohol concentration) were added to prepare a base beverage with a sugar content of 0.4 g / 100 mL or 1.0 g / 100 mL and an alcohol (ethanol) concentration of 5% (v / v). Furfuryl alcohol, maltol, furaneol, 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine were added to this base beverage so that the sum of the concentrations of pyrazines and furans was the concentration shown in the table below, to prepare a tasting sample.

[0043] (b) Preparation of tasting samples based on the brewed product In the test beer brewing, barley malt was used as the main ingredient (malt usage ratio 60%). An enzyme preparation mainly containing glucoamylase was used for saccharification, and the saccharification temperature and time were adjusted, followed by filtration to obtain wort. Hops and liquid sugar containing mainly assimilable sugars were added to the obtained wort and boiled at 100°C. The wort was then left to stand to separate the coagulated protein (trube), and then cooled to obtain a pre-fermentation liquid. Bottom-fermenting yeast was added to the obtained pre-fermentation liquid, and main fermentation and post-fermentation were carried out to obtain a fermented liquid. The obtained fermented liquid was stored at low temperature to stop fermentation, and then filtered to obtain a clear, beer-flavored fermented alcoholic beverage.

[0044] The resulting beer-flavored fermented alcoholic beverage was diluted, and the missing carbohydrates and alcohol for alcoholic beverages (Daiichi Alcohol, 95% alcohol concentration) were added to prepare a base beverage with a carbohydrate concentration of 0.4 g / 100 mL or 1.0 g / 100 mL and an alcohol (ethanol) concentration of 5% (v / v). Furfuryl alcohol, maltol, furaneol, 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine were added to this base beverage so that the sum of the concentrations of pyrazines and furans was the concentration shown in the table below, to prepare a tasting sample.

[0045] (c) Measurement of alcohol (ethanol) concentration, sugar, and pyrazine and furan concentrations in the tasting sample The alcohol (ethanol) concentration, sugar concentration, and pyrazine and furan concentration in each of the beverages in the examples were measured according to the following methods.

[0046] 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.

[0047] 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.

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

[0049] [Table 2]

[0050] The concentrations of pyrazines and furans in each of the tasting samples are shown in Table 3 below. [Table 3] TIFF0007744877000004.tif194140

[0051] (2) Sensory evaluation of tasting samples The tasting samples obtained in (1) above were subjected to a sensory evaluation by a panel of five trained members. The evaluation criteria for the sensory evaluation were three: "harshness in the mouth," "imbalance of flavor balance," and "richness." The specific evaluation criteria for each are shown below. a. Harshness in the mouth: Evaluated on a 5-point scale from 1 (weak) to 3 (moderate) to 5 (strong). b. Imbalance of flavor balance: Evaluated on a 5-point scale from 1 (weak) to 3 (medium) to 5 (strong). c. Body: Evaluated on a 5-point scale from 1 (weak) to 3 (medium) to 5 (strong).

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

[0053] [Table 4] TIFF0007744877000006.tif133153

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

[0055] The results shown in Table 4 clearly demonstrate that, regardless of whether the carbohydrate concentration is 0.4 g / 100 mL or 1.0 g / 100 mL, harshness in the mouth is reduced when the sum of pyrazine concentrations is 10 ppb or less and the sum of furan concentrations is 1100 ppb or more. Furthermore, it appears that a sum of pyrazine concentrations of 8 ppb or less and a sum of furan concentrations of 1200 ppb or more are desirable. Furthermore, similar trends were observed in the reduction of flavor imbalance and the enhancement of body. These effects were also observed in the test base samples.

Claims

1. the malt usage ratio is 50 to 100% by mass, the sugar concentration is 1.5 g / 100 mL or less, the alcohol concentration is more than 3% by volume and 7% by volume or less, the sum of the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine is 10 ppb or less, and the sum of the concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol, and furaneol is 1100 ppb or more, The concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol, and furaneol were as follows: (g) a furfuryl acetate concentration of 0 to 40 ppb; (h) a furfural concentration of 0 to 105 ppb; (i) the concentration of 5-methylfurfural is 0 to 65 ppb; (j) a concentration of furfuryl alcohol of 620 to 3990 ppb; (k) the concentration of maltol is 195 to 1270 ppb; and (l) the concentration of furaneol is 240 to 1540 ppb; A beer-flavored fermented alcoholic beverage that satisfies the above.

2. The beer-flavored fermented alcoholic beverage according to claim 1, wherein the sum of the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine is 8 ppb or less.

3. 3. The beer-flavored fermented alcoholic beverage according to claim 1, wherein the sum of the concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol, and furaneol is 1,200 ppb or more.

4. The concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine were as follows: (a) the concentration of 2-methylpyrazine is 0 to 7 ppb; (b) the concentration of 2,5-dimethylpyrazine is 0 to 1.75 ppb; (c) the concentration of 2,6-dimethylpyrazine is 0 to 1.75 ppb; and (d) the concentration of 2-ethylpyrazine is 0 to 0.1 ppb; The beer-flavored fermented alcoholic beverage according to claim 1, which satisfies the above.

5. The concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine were as follows: (e) the concentration of 2,3-dimethylpyrazine is 0 to 0.15 ppb; and (f) the concentration of 2,3,5-trimethylpyrazine is 0 to 0.15 ppb; The beer-flavored fermented alcoholic beverage according to claim 4, which satisfies the above.

6. The beer-flavored fermented alcoholic beverage according to claim 1 or 2, wherein the carbohydrate concentration is 1.0 g / 100 mL or less.

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

8. A method for producing a beer-flavored fermented alcoholic beverage, comprising: The malt usage ratio is adjusted to 50 to 100% by mass, The carbohydrate concentration is adjusted to 1.5g / 100mL or less, The alcohol concentration is adjusted to more than 3% by volume and not more than 7% by volume, the sum of the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine is adjusted to 10 ppb or less; The sum of the concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol, and furaneol is adjusted to 1100 ppb or more; The concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol, and furaneol were as follows: (g) a furfuryl acetate concentration of 0 to 40 ppb; (h) a furfural concentration of 0 to 105 ppb; (i) the concentration of 5-methylfurfural is 0 to 65 ppb; (j) a concentration of furfuryl alcohol of 620 to 3990 ppb; (k) the concentration of maltol is 195 to 1270 ppb; and (l) the concentration of furaneol is 240 to 1540 ppb; The method is adjusted to satisfy the following:

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

10. 10. The method according to claim 8 or 9, wherein the sum of the concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol and furaneol is adjusted to 1200 ppb or more.

11. The concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine were as follows: (a) the concentration of 2-methylpyrazine is 0 to 7 ppb; (b) the concentration of 2,5-dimethylpyrazine is 0 to 1.75 ppb; (c) the concentration of 2,6-dimethylpyrazine is 0 to 1.75 ppb; and (d) the concentration of 2-ethylpyrazine is 0 to 0.1 ppb; The method of claim 8 , wherein the method is adjusted to satisfy:

12. The concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine were as follows: (e) the concentration of 2,3-dimethylpyrazine is 0 to 0.15 ppb; and (f) the concentration of 2,3,5-trimethylpyrazine is 0 to 0.15 ppb; The method of claim 11 , wherein the method is adjusted to satisfy:

13. The method according to claim 8 or 9, wherein the concentration of the carbohydrate is adjusted to 1.0 g / 100 mL or less.

14. The method according to claim 8 or 9, wherein the concentration of the carbohydrate is adjusted to 0.5 g / 100 mL or less.

15. A method for reducing harshness in the mouth in a beer-flavored fermented alcoholic beverage having a malt usage ratio of 50 to 100% by mass, a carbohydrate concentration of 1.5 g / 100 mL or less, and an alcohol concentration of more than 3% by volume and not more than 7% by volume, comprising: the sum of the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine is adjusted to 10 ppb or less; The sum of the concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol, and furaneol is adjusted to 1100 ppb or more; The concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol, and furaneol were as follows: (g) a furfuryl acetate concentration of 0 to 40 ppb; (h) a furfural concentration of 0 to 105 ppb; (i) the concentration of 5-methylfurfural is 0 to 65 ppb; (j) a concentration of furfuryl alcohol of 620 to 3990 ppb; (k) the concentration of maltol is 195 to 1270 ppb; and (l) the concentration of furaneol is 240 to 1540 ppb; The method is adjusted to satisfy the following:

16. A method for reducing imbalance in flavor and aroma in a beer-flavored fermented alcoholic beverage having a malt usage ratio of 50 to 100% by mass, a carbohydrate concentration of 1.5 g / 100 mL or less, and an alcohol concentration of more than 3% by volume and not more than 7% by volume, the method comprising: the sum of the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine is adjusted to 10 ppb or less; The sum of the concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol, and furaneol is adjusted to 1100 ppb or more; The concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol, and furaneol were as follows: (g) a furfuryl acetate concentration of 0 to 40 ppb; (h) a furfural concentration of 0 to 105 ppb; (i) the concentration of 5-methylfurfural is 0 to 65 ppb; (j) a concentration of furfuryl alcohol of 620 to 3990 ppb; (k) the concentration of maltol is 195 to 1270 ppb; and (l) the concentration of furaneol is 240 to 1540 ppb; The method is adjusted to satisfy the following:

17. A method for imparting body to a beer-flavored fermented alcoholic beverage having a malt usage ratio of 50 to 100% by mass, a carbohydrate concentration of 1.5 g / 100 mL or less, and an alcohol concentration of more than 3% by volume and not more than 7% by volume, the method comprising: the sum of the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, and 2,3,5-trimethylpyrazine is adjusted to 10 ppb or less; The sum of the concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol, and furaneol is adjusted to 1100 ppb or more; The concentrations of furfuryl acetate, furfural, 5-methylfurfural, furfuryl alcohol, maltol, and furaneol were as follows: (g) a furfuryl acetate concentration of 0 to 40 ppb; (h) a furfural concentration of 0 to 105 ppb; (i) the concentration of 5-methylfurfural is 0 to 65 ppb; (j) a concentration of furfuryl alcohol of 620 to 3990 ppb; (k) the concentration of maltol is 195 to 1270 ppb; and (l) the concentration of furaneol is 240 to 1540 ppb; The method is adjusted to satisfy the following:

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