Rice-fermented beer-flavored beverage and its manufacturing method

Abstract

To provide a rice-fermented beer-taste beverage that does not include gluten and has an enhanced beer-like flavor, and a method for manufacturing the same.SOLUTION: Disclosed is a rice-fermented beer-taste beverage having a rice-derived glucide as a fermentation raw material and not having a wheat-derived raw material as a fermentation raw material. In this rice-fermented beer-taste beverage, the ethyl acetate concentration and the isoamyl acetate concentration in the beverage satisfy any of the following conditions: (a) the ethyl acetate concentration is 5 mg / L or more to less than 7 mg / L, and the isoamyl acetate concentration is 1.2-5 mg / L; (b) the ethyl acetate concentration is 7 mg / L or more to less than 15 mg / L, and the isoamyl acetate concentration is 0.7-5 mg / L; or (c) the ethyl acetate concentration is 15 mg / L or more to less than 40 mg / L, and the isoamyl acetate concentration is 0.4-5 mg / L.SELECTED DRAWING: None

Description

REFERENCE TO RELATED APPLICATIONS

[0001] This patent application claims priority to an earlier filed Japanese patent application, Patent Application No. 2017-168709 (filing date: September 1, 2017), the entire disclosure of which is incorporated herein by reference. [Technical Field]

[0002] The present invention relates to a rice-fermented beer-flavored beverage that uses a rice-derived carbohydrate material as a fermentation raw material and does not use a barley-derived raw material as a fermentation raw material, and a method for producing the same. [Background technology]

[0003] In recent years, dietary therapy that avoids gluten-containing foods has become popular, and an increasing number of people are adopting a gluten-free diet on a daily basis. While the benefits of a gluten-free diet vary from person to person, it is said to be effective in relieving sensitivity to cold, suppressing acne, alleviating constipation, swelling, stiffness, menstrual pain, and irregular periods, as well as promoting mineral absorption, boosting immunity, preventing colon cancer, improving the intestinal environment, improving skin, and slimming. It is also often recommended to replace gluten-containing foods made from wheat with rice as the staple food.

[0004] In the field of beer-flavored beverages, fermented beverages using rice as the main ingredient, without using any barley, have also been developed. For example, Japanese Patent Laid-Open Publication No. 10-229868 (Patent Document 1) discloses the production of a rice-fermented beer-flavored beverage using germinated rice and brewer's yeast.

[0005] However, conventional rice-fermented beer-flavored beverages have the characteristic of having a strong rice-derived aroma, such as a rice bran-like aroma, and a weak beer-like aroma, which leaves room for improvement. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 10-229868 Summary of the Invention

[0007] The present inventors have discovered that by adjusting the concentrations of ethyl acetate and isoamyl acetate within a specific range, a rice-fermented, beer-flavored beverage with an enhanced beer-like flavor can be obtained. The present invention is based on this finding.

[0008] Therefore, an object of the present invention is to provide a rice-fermented, beer-flavored beverage that is gluten-free and has an enhanced beer-like flavor and aroma, and a method for producing the same.

[0009] That is, according to the present invention, the following inventions are provided. (1) A rice-fermented beer-flavored beverage that uses rice-derived carbohydrate materials as fermentation ingredients and does not use barley-derived ingredients as fermentation ingredients, The concentrations of ethyl acetate and isoamyl acetate in the beverage are (a) the concentration of ethyl acetate is 5 mg / L or more and less than 7 mg / L, and the concentration of isoamyl acetate is 1.2 to 5 mg / L; (b) the concentration of ethyl acetate is 7 mg / L or more and less than 15 mg / L, and the concentration of isoamyl acetate is 0.7 to 5 mg / L; (c) the concentration of ethyl acetate is 15 mg / L or more and less than 40 mg / L, and the concentration of isoamyl acetate is 0.4 to 5 mg / L; A rice-fermented beer-flavored beverage that meets any of the following criteria. (2) The concentrations of ethyl acetate and isoamyl acetate in the beverage are (b') the concentration of ethyl acetate is 7 mg / L or more and less than 15 mg / L, and the concentration of isoamyl acetate is 2 to 5 mg / L; (c') the concentration of ethyl acetate is 15 mg / L or more and less than 40 mg / L, and the concentration of isoamyl acetate is 0.7 to 5 mg / L; The rice-fermented beer-flavored beverage according to (1) above, which satisfies any one of the following conditions: (3) A method for producing a rice-fermented beer-flavored beverage using a rice-derived carbohydrate material as a fermentation raw material and not a barley-derived material as a fermentation raw material, the method comprising the step of fermenting a mixture containing at least a rice-derived carbohydrate material and water, The concentration of ethyl acetate and the concentration of isoamyl acetate in the beverage to be produced are (a) the concentration of ethyl acetate is 5 mg / L or more and less than 7 mg / L, and the concentration of isoamyl acetate is 1.2 to 5 mg / L; (b) the concentration of ethyl acetate is 7 mg / L or more and less than 15 mg / L, and the concentration of isoamyl acetate is 0.7 to 5 mg / L; (c) the concentration of ethyl acetate is 15 mg / L or more and less than 40 mg / L, and the concentration of isoamyl acetate is 0.4 to 5 mg / L; The method is adjusted to satisfy one of the conditions. (4) The concentrations of ethyl acetate and isoamyl acetate in the beverage to be produced are (b') the concentration of ethyl acetate is 7 mg / L or more and less than 15 mg / L, and the concentration of isoamyl acetate is 2 to 5 mg / L; (c') the concentration of ethyl acetate is 15 mg / L or more and less than 40 mg / L, and the concentration of isoamyl acetate is 0.7 to 5 mg / L; The method according to (3) above, wherein the method is adjusted to satisfy any one of the conditions above. (5) the following steps: (i) a step of holding a mixture of rice, a saccharifying enzyme, a proteolytic enzyme, and water at 40 to 60°C for 15 to 90 minutes, and then holding it at 70 to 90°C for 30 to 90 minutes; (ii) adjusting the temperature of the mixture obtained in step (i) to 40 to 60°C, adding a protein, a saccharifying enzyme, and a protease to the mixture, and maintaining the resulting mixture at 40 to 60°C for 30 to 120 minutes, followed by maintaining the mixture at 55 to 75°C for 5 to 60 minutes; (iii) adjusting the temperature of the mixture obtained in step (ii) to 70 to 90°C, then subjecting it to solid-liquid separation treatment and collecting the liquid; (iv) boiling the liquid obtained in step (iii); and (v) A step of cooling the boiled liquid obtained in step (iv) and then subjecting it to fermentation with brewer's yeast. The method according to (3) or (4), wherein hops are added at any stage after step (iii).

[0010] According to the present invention, a rice-fermented, beer-flavored beverage is provided that is gluten-free and has an enhanced beer-like flavor. The rice-fermented, beer-flavored beverage of the present invention is gluten-free, has an enhanced beer-like flavor, and suppresses rice-derived aromas such as rice bran-like aromas.

[0011] The rice-fermented, beer-flavored beverage of the present invention is a rice-fermented, beer-flavored beverage that uses rice-derived carbohydrate materials as fermentation ingredients and does not use barley-derived ingredients as fermentation ingredients, and the concentrations of ethyl acetate and isoamyl acetate in the beverage satisfy specified conditions.

[0012] In the present invention, the term "rice-fermented beer-taste beverage" refers to a fermented beverage made from rice-derived carbohydrate materials as a fermentation ingredient, and having a flavor similar to that of beer (an alcoholic beverage obtained by fermenting malt and hops with brewer's yeast). The rice-fermented beer-taste beverage of the present invention uses rice-derived carbohydrate materials as a fermentation ingredient, but unlike sake (refined sake) and shochu, which use koji in the saccharification process, koji is not used. The rice-fermented beer-taste beverage of the present invention is a fermented beverage that is imparted with a hop aroma by using hops as an ingredient. Furthermore, the rice-fermented beer-taste beverage of the present invention is a fermented beverage produced through a fermentation process using brewer's yeast. The rice-fermented beer-taste beverage of the present invention exhibits a beer-like color, such as gold, yellow, or straw. Examples of such beer-like colors include colors with an EBC color index of approximately 1 to 12. Furthermore, the rice-fermented beer-taste beverage of the present invention is gluten-free.

[0013] In the present invention, "barley-derived raw materials" refers to raw materials derived from barley such as barley and wheat, for example, these barleys themselves, malt obtained by germinating these barleys, and processed products such as malt extract obtained from these barleys.

[0014] The rice-derived carbohydrate material used in the present invention may be any rice-derived material containing carbohydrates that can be used as a fermentation raw material for yeast fermentation, and examples thereof include rice itself, such as polished rice, brown rice, germinated rice, and unhulled rice, as well as processed rice products, such as rice flour and rice syrup. The rice may be of any variety. According to a preferred embodiment of the present invention, the rice-derived carbohydrate material is polished rice.

[0015] The concentrations of ethyl acetate and isoamyl acetate in the rice-fermented beer-taste beverage of the present invention are determined under the following conditions: (a) the concentration of ethyl acetate is 5 mg / L or more and less than 7 mg / L, and the concentration of isoamyl acetate is 1.2 to 5 mg / L; (b) the concentration of ethyl acetate is 7 mg / L or more and less than 15 mg / L, and the concentration of isoamyl acetate is 0.7 to 5 mg / L; (c) the concentration of ethyl acetate is 15 mg / L or more and less than 40 mg / L, and the concentration of isoamyl acetate is 0.4 to 5 mg / L; Meet one of the following conditions.

[0016] According to a preferred embodiment of the present invention, the concentrations of ethyl acetate and isoamyl acetate in the rice-fermented beer-taste beverage of the present invention are controlled to satisfy the following conditions: (b') the concentration of ethyl acetate is 7 mg / L or more and less than 15 mg / L, and the concentration of isoamyl acetate is 2 to 5 mg / L; (c') the concentration of ethyl acetate is 15 mg / L or more and less than 40 mg / L, and the concentration of isoamyl acetate is 0.7 to 5 mg / L; Meet one of the following conditions.

[0017] Furthermore, according to another aspect of the present invention, there is provided a rice-fermented beer-flavored beverage that uses a rice-derived carbohydrate material as a fermentation raw material and does not use a barley-derived raw material as a fermentation raw material, and the concentrations of ethyl acetate and isoamyl acetate in the beverage are controlled under the following conditions: (a) the concentration of ethyl acetate is 5.5 mg / L or more and less than 10 mg / L, and the concentration of isoamyl acetate is 1.5 to 2.5 mg / L; (b) the concentration of ethyl acetate is 10 mg / L or more and less than 16.6 mg / L, and the concentration of isoamyl acetate is 1 to 2.5 mg / L; (c) The concentration of ethyl acetate is 16.6 mg / L or more and less than 25 mg / L, and the concentration of isoamyl acetate is 0.4 to 2.5 mg / L. Meet one of the following conditions.

[0018] According to a preferred embodiment of the present invention, the concentrations of ethyl acetate and isoamyl acetate in the rice-fermented beer-taste beverage are controlled to satisfy the following conditions: (b') the concentration of ethyl acetate is 10 mg / L or more and less than 16.6 mg / L, and the concentration of isoamyl acetate is 2 to 2.5 mg / L; (c') The concentration of ethyl acetate is 16.6 mg / L or more and less than 25 mg / L, and the concentration of isoamyl acetate is 1 to 2.5 mg / L. Meet one of the following conditions.

[0019] The concentrations of ethyl acetate and isoamyl acetate in beverages can be determined by introducing the vapor phase of a beer sample heated in a vial into a gas chromatograph equipped with an FID detector, reading the areas of ethyl acetate and isoamyl acetate from the gas chromatogram, and calculating the amount of each component from the ratio to the area of ​​the internal standard (n-butanol). For more accurate concentration measurements, it is desirable to use a calibration curve based on the measurements of several control samples with known concentrations.

[0020] The rice-fermented beer-taste beverage of the present invention can be produced by fermenting a mixture containing rice-derived carbohydrate materials and water, and adjusting the concentrations of ethyl acetate and isoamyl acetate in the resulting beverage to satisfy the above-mentioned conditions, in a process using rice-derived carbohydrate materials and no barley-derived materials as fermentation ingredients. The specific steps of this production method are not particularly limited, but preferably include the following steps: a first saccharification step of rice using saccharifying enzymes and protease, a second saccharification step of rice using saccharifying enzymes and protease in the presence of rice protein, a solid-liquid separation step, a boiling step, and a fermentation step using brewer's yeast. This method of producing a rice-fermented beer-taste beverage constitutes one aspect of the present invention.

[0021] In the first saccharification step of the rice-derived carbohydrate material, an enzymatic reaction is carried out using a saccharifying enzyme and a protease. The saccharifying enzyme and protease used here may be any standard enzyme used in the saccharification step in beer brewing. In this step, a mixture of rice-derived carbohydrate material, saccharifying enzyme, protease, and water is maintained at 40-60°C for 15-90 minutes, followed by 30-90 minutes at 70-90°C. According to a preferred embodiment of the present invention, in this step, a mixture of rice-derived carbohydrate material, saccharifying enzyme, protease, and water is maintained at 45-55°C for 30-60 minutes, followed by 45-75 minutes at 75-85°C.

[0022] In the second saccharification step of the rice-derived carbohydrate material, an enzymatic reaction is carried out using a saccharifying enzyme and a protease in the presence of a protein (excluding barley-derived protein). The protein used here may be any protein except for barley-derived protein. Preferably, the protein is derived from grains other than barley, such as rice protein, soy protein, corn protein, or sorghum protein, with rice protein being the most preferred. Rice protein is obtained from brown rice and, like soy protein, is commercially available. The type of rice protein is not particularly limited; any protein derived from brown rice may be used. The amount of protein used is not particularly limited, but is preferably 0.5 to 4.5% by mass, more preferably 1.5 to 3.5% by mass, based on the amount of rice-derived carbohydrate material. The saccharifying enzyme and protease used in this step may also be standard enzymes used in the saccharification step of beer brewing. The saccharifying enzymes and protease used in this step may be the same as or different from those used in the first saccharification step of rice. In this step, the temperature of the mixture obtained in the first saccharification step is adjusted to 40 to 60°C, protein, saccharifying enzymes, and protease are added to the mixture, and the resulting mixture is maintained at 40 to 60°C for 30 to 120 minutes, followed by 55 to 75°C for 5 to 60 minutes. According to a preferred embodiment of the present invention, in this step, the temperature of the mixture obtained in the first saccharification step is adjusted to 45 to 55°C, protein, saccharifying enzymes, and protease are added to the mixture, and the resulting mixture is maintained at 45 to 55°C for 50 to 100 minutes, followed by 60 to 70°C for 20 to 40 minutes.

[0023] In the solid-liquid separation step, the temperature of the mixture obtained in the second saccharification step is adjusted to 70 to 90°C, and then solid-liquid separation treatment is carried out, and the liquid is collected. In this step, sucrose may be added to the mixture after the solid-liquid separation treatment.

[0024] In the boiling step, the liquid obtained in the solid-liquid separation step is boiled. Subsequently, in the fermentation step, the boiled liquid is cooled and subjected to fermentation with brewer's yeast. These steps are typically used in ordinary beer production, and may be carried out in the same manner in the present invention.

[0025] In the method of the present invention, hops (including processed hop products) can be added in any step. The amount of hops added can be typically adjusted to 0.1 to 3 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.

[0026] In the method of the present invention, in addition to hops, rice-derived carbohydrate materials, and proteins, other brewing ingredients can be used, such as auxiliary ingredients defined by the Liquor Tax Act, such as corn, koryan (rice bran), potato, starch, and sugars (e.g., liquid sugar), as well as other additives, such as protein hydrolysates, nitrogen sources such as yeast extract, flavorings, colorants, foaming and foam retention improvers, water quality conditioners, and fermentation aids. However, in the method of the present invention, barley-derived ingredients, such as barley and malt, are not used. [Example]

[0027] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0028] Example 1: Production of rice-fermented beer-flavored beverage In this example, a rice-fermented beer-flavored beverage was produced using rice as the fermentation ingredient, without using any barley or malt.

[0029] 40 kg of rice was placed in a mash tub filled with 100 L of hot water, and saccharifying enzymes and proteolytic enzymes were added, followed by 50°C for 50 minutes. The temperature was then raised to 80°C and maintained at 80°C for 60 minutes.

[0030] The resulting mixture was cooled to 50°C, and 1.5 kg of rice protein was added, followed by the addition of saccharifying enzymes and proteolytic enzymes, and the mixture was kept at 50°C for 70 minutes.The mixture was then heated to 65°C and kept at 65°C for 5 minutes.

[0031] The resulting mixture was heated to 78°C, and then subjected to solid-liquid separation in a Reuters tub. 10 kg of sucrose was added, and the liquid portion was collected.

[0032] 10 kg of sucrose was added to the resulting liquid, which was then boiled for 90 minutes at 100° C. Hops were added in an amount of 0.223 g / L (based on the original product extract) immediately after the start of boiling, 0.335 g / L at 50 minutes after the start of boiling, and 0.558 g / L at 85 minutes after the start of boiling.

[0033] The boiled liquid was cooled, and beer yeast was added. The primary fermentation was carried out for one week, followed by a post-fermentation for four days to produce a beer-flavored fermented beverage sample. The alcohol concentration of the resulting sample was 5.25 v / v%, pH 4.15, and color (EBC) 3.4.

[0034] When the resulting sample was tasted, it had a strong beer-like aroma, despite not using any barley or malt-derived ingredients, and conversely, rice-derived aromas such as rice bran were reduced.

[0035] Furthermore, the various ester components in the obtained sample were quantified, revealing that the concentrations of ethyl acetate and isoamyl acetate were 16.6 mg / L and 1.5 mg / L, respectively, which were characteristic of conventional rice-fermented beer-flavored beverages. The concentrations of the ester components in the beverage were determined by introducing the vapor phase of the beer sample heated in a vial into a gas chromatograph equipped with an FID detector, reading the area of ​​each ester component on the gas chromatogram, and calculating the amount of each ester component from the ratio to the area of ​​the internal standard (n-butanol).

[0036] Example 2: Relationship between ethyl acetate and isoamyl acetate concentrations and beer-like flavor in rice-fermented beer-flavored beverages In this example, ethyl acetate and isoamyl acetate were added to a test-brewed rice-fermented beer-flavored beverage to prepare tasting samples containing these at various concentrations. Sensory evaluations were then conducted to investigate the relationship between the concentrations of ethyl acetate and isoamyl acetate in the rice-fermented beer-flavored beverage and the beer-like flavor.

[0037] (1) Preparation of tasting samples In this example, several formulation changes were tried compared to the manufacturing method described in Example 1, such as not adding sucrose, and dough samples of a rice-fermented beer-flavored beverage were prepared with lower concentrations of ethyl acetate and isoamyl acetate than the samples prepared in Example 1. Tasting samples containing ethyl acetate and / or isoamyl acetate at various concentrations were prepared by adding these to the dough samples.

[0038] (2) Sensory evaluation of tasting samples The tasting samples obtained in (1) above were subjected to a sensory evaluation by four trained panelists. The sensory evaluation was conducted on a 10-point scale (in increments of 0.5) ranging from 1 (no beer-like flavor, only a rice bran-like aroma) to 10 (strong beer-like flavor, no rice bran-like aroma). The average of the four panelists' scores was used for evaluation. Each panelist was instructed to score samples that had a beer-like flavor but no rice bran-like aroma, i.e., samples that used rice as the primary fermentation ingredient and contained no barley or malt, but still had a beer-like flavor, from 4 to 5.5, depending on the intensity of the aroma. Furthermore, each panelist was instructed to score samples that had a particularly strong beer-like flavor from 6 to 10, depending on the intensity of the aroma. Conversely, each panelist was instructed to score samples that had no beer-like flavor and only a rice bran-like aroma from 1 to 3.5, depending on the intensity of the rice bran-like aroma.

[0039] Table 1 below shows the ethyl acetate concentration, isoamyl acetate concentration and sensory evaluation results in the tasting samples. [Table 1]

[0040] As shown in Table 1, in the test plots where the ethyl acetate concentration was 5.5 mg / L, the evaluation scores were high when the isoamyl acetate concentrations were 1.5 mg / L and 2.5 mg / L (test plots 3 and 4).

[0041] In the test plots where the ethyl acetate concentration was 10 mg / L, the evaluation scores were high when the isoamyl acetate concentration was 1 mg / L, 1.5 mg / L, and 2.5 mg / L (test plots 6 to 8), and an excellent evaluation score was obtained especially when the isoamyl acetate concentration was 2.5 mg / L (test plot 8).

[0042] In the test plots where the ethyl acetate concentration was 16.6 mg / L, high evaluation scores were obtained when the isoamyl acetate concentrations were 0.4 mg / L, 1 mg / L, 1.5 mg / L, and 2.5 mg / L (test plots 9-12), and particularly excellent evaluation scores were obtained when the isoamyl acetate concentrations were 1 mg / L, 1.5 mg / L, and 2.5 mg / L (test plots 10-12).

[0043] In the test plots where the ethyl acetate concentration was 25 mg / L, high evaluation scores were obtained when the isoamyl acetate concentrations were 0.4 mg / L, 1 mg / L, 1.5 mg / L, and 2.5 mg / L (test plots 13-16), and particularly excellent evaluation scores were obtained when the isoamyl acetate concentrations were 1 mg / L, 1.5 mg / L, and 2.5 mg / L (test plots 14-16).

[0044] Test group 11, which had the same ethyl acetate and isoamyl acetate concentrations as the rice-fermented beer-flavored beverage sample produced in Example 1, achieved an excellent evaluation score of 6.4.

Claims

1. A rice-fermented beer-flavored beverage (excluding sparkling alcoholic beverages that use germinated grains as part of the ingredients and sparkling alcoholic beverages that use brown rice as part of the ingredients) that uses rice-derived carbohydrate ingredients (excluding ingredients derived from Centauro or Barilla rice varieties) as a fermentation ingredient and does not use barley-derived ingredients as a fermentation ingredient, The concentrations of ethyl acetate and isoamyl acetate in the beverage are (a) the concentration of ethyl acetate is 5 mg / L or more and less than 7 mg / L, and the concentration of isoamyl acetate is 1.2 to 5 mg / L; (b) the concentration of ethyl acetate is 10 mg / L or more and less than 15 mg / L, and the concentration of isoamyl acetate is 1 to 5 mg / L; (c) the concentration of ethyl acetate is 15 mg / L or more and less than 40 mg / L, and the concentration of isoamyl acetate is 0.4 to 5 mg / L; A rice-fermented beer-flavored beverage that meets any of the following criteria.

2. A rice-fermented beer-flavored beverage (excluding sparkling alcoholic beverages that use germinated grains as part of the ingredients and sparkling alcoholic beverages that use brown rice as part of the ingredients) that uses rice-derived carbohydrate materials (excluding materials derived from rice varieties such as Centauro and Barilla) as fermentation ingredients and does not use barley-derived ingredients as fermentation ingredients, The concentrations of ethyl acetate and isoamyl acetate in the beverage are (b') the concentration of ethyl acetate is 7 mg / L or more and less than 15 mg / L, and the concentration of isoamyl acetate is 2 to 5 mg / L; (c') the concentration of ethyl acetate is 15 mg / L or more and less than 40 mg / L, and the concentration of isoamyl acetate is 0.7 to 5 mg / L; A rice-fermented beer-flavored beverage that meets any of the following criteria.

3. 2. The rice-fermented, beer-flavored beverage according to claim 1, wherein the concentration of isoamyl acetate is 1.5 to 5 mg / L when the concentration of ethyl acetate is 15 mg / L or more and less than 40 mg / L.

4. The rice-fermented beer-taste beverage according to any one of claims 1 to 3, wherein the rice-derived carbohydrate material is polished rice.

5. A method for producing a rice-fermented beer-flavored beverage (excluding sparkling alcoholic beverages that use germinated grains as part of their ingredients and sparkling alcoholic beverages that use brown rice as part of their ingredients) that uses a rice-derived carbohydrate material (excluding materials derived from rice varieties such as Centauro and Barilla) as a fermentation ingredient and does not use a barley-derived ingredient as a fermentation ingredient, the method comprising the step of fermenting a mixture containing at least a rice-derived carbohydrate material and water, The concentration of ethyl acetate and the concentration of isoamyl acetate in the beverage to be produced are (a) the concentration of ethyl acetate is 5 mg / L or more and less than 7 mg / L, and the concentration of isoamyl acetate is 1.2 to 5 mg / L; (b) the concentration of ethyl acetate is 10 mg / L or more and less than 15 mg / L, and the concentration of isoamyl acetate is 1 to 5 mg / L; (c) the concentration of ethyl acetate is 15 mg / L or more and less than 40 mg / L, and the concentration of isoamyl acetate is 0.4 to 5 mg / L; The method is adjusted to satisfy one of the conditions above.

6. A method for producing a rice-fermented beer-flavored beverage (excluding sparkling alcoholic beverages that use germinated grains as part of the ingredients and sparkling alcoholic beverages that use brown rice as part of the ingredients) that uses rice-derived carbohydrate materials (excluding materials derived from rice varieties of Centauro or Barilla) as a fermentation ingredient and does not use barley-derived ingredients as a fermentation ingredient, the method comprising the step of fermenting a mixture containing at least rice-derived carbohydrate materials and water, The concentration of ethyl acetate and the concentration of isoamyl acetate in the beverage to be produced are (b') the concentration of ethyl acetate is 7 mg / L or more and less than 15 mg / L, and the concentration of isoamyl acetate is 2 to 5 mg / L; (c') the concentration of ethyl acetate is 15 mg / L or more and less than 40 mg / L, and the concentration of isoamyl acetate is 0.7 to 5 mg / L; The method is adjusted to satisfy one of the conditions above.

7. The method according to claim 5, wherein the concentration of isoamyl acetate is adjusted to 1.5 to 5 mg / L when the concentration of ethyl acetate is adjusted to 15 mg / L or more and less than 40 mg / L.

8. The following steps: (i) a step of holding a mixture of rice, a saccharifying enzyme, a protease, and water at 40 to 60°C for 15 to 90 minutes, and then holding it at 70 to 90°C for 30 to 90 minutes; (ii) adjusting the temperature of the mixture obtained in step (i) to 40 to 60°C, adding protein, a saccharifying enzyme, and a protease to the mixture, and maintaining the resulting mixture at 40 to 60°C for 30 to 120 minutes, followed by maintaining the mixture at 55 to 75°C for 5 to 60 minutes; (iii) adjusting the temperature of the mixture obtained in step (ii) to 70 to 90°C, then subjecting it to solid-liquid separation treatment and collecting the liquid; (iv) boiling the liquid obtained in step (iii); and (v) A step of cooling the boiled liquid obtained in step (iv) and then subjecting it to fermentation with brewer's yeast. The method according to any one of claims 5 to 7, wherein hops are added at any stage after step (iii).

9. The method according to any one of claims 5 to 8, wherein the rice-derived carbohydrate material is polished rice.

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