Fermented beer-flavored beverage and its manufacturing method

Abstract

To provide a beer-taste beverage to which hop fragrance is added and has a low malt use ratio having suppressed acid taste and excellent flavor balance.SOLUTION: A fermentable beer-taste beverage contains citronellol and at least one kind of 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine being a tautomer thereof, where the concentration of the citronellol is 5.0 μg / l or more and 20.0 μg / l or less, the concentration of the 2-acetyltetrahydropyridine compound is 3.0 μg / l or more, and a ratio between the concentration of the 2-acetyltetrahydropyridine compound (μg / l) and a malt use ratio (%) is 0.08 or more and 2.00 or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a fermented beer-flavored beverage, and in particular to a fermented beer-flavored beverage with a low malt content. [Background technology]

[0002] Fermented beer-flavored beverages are beverages with a flavor reminiscent of beer and are produced through a fermentation process. For example, a fermented beer-flavored beverage is an alcoholic beverage produced by heating and saccharifying a starchy raw material to obtain a sugar solution, to which hops are added, and fermented with yeast. Examples of starchy raw materials include malt, grains such as barley, rice, and corn, and starch separated from grains.

[0003] Specific examples of fermented beer-flavored beverages include beer, happoshu, miscellaneous alcoholic beverages, liqueurs, spirits, and low-alcohol beverages, all of which have a flavor reminiscent of beer.

[0004] Regarding Non-Patent Document 1, first, an excerpt from the description will be given, and then an explanation will be given. Page 391, lines 15-13 from the bottom, summary "Using GC-MS techniques, we have for the first time identified several compounds with bread-like aroma characteristics and very low flavor thresholds in light and dark malts."

[0005] Page 393, lines 6-17, Preface "When malt is roasted or wort is boiled... [omitted]... hitherto unknown compounds with roasted, popcorn-like, and bread-like aromas are produced. Aroma substances with bread-like aroma characteristics are of central importance in beer. Although these aroma substances are the main components of aroma in malt, they can also cause off-flavors in pasteurized, hot-stored, and stagnant beer."

[0006] Page 401, lines 12-24, Characterization of bready aroma compounds in beer "Bready-like off-flavor components are detected in particular when beer is subjected to thermal stress or when it is transported and stored improperly. A particularly pronounced impression of 'off-flavor' is felt in the case of pasteurization at too high a temperature and for too long a time. Figure 11 shows the gas chromatogram of an 'over-pasteurized' beer that displays a typical bready off-flavor. It can be seen that several chromatogram sections with organoleptic properties occur, showing retention times almost identical to those of the characterized proline derivatives. Using preparative GC, capillary-GC-NSD and capillary-GC-MS, four 2-acetyltetrahydropyridines could be characterized as indicator components."

[0007] Figure 1 shows a gas chromatogram of "overheat-sterilized" beer, which exhibits a typical bread-like unpleasant aroma, as shown in Figure 11 of Non-Patent Document 1. The heat-sterilization conditions referred to here are 80°C for 0.5 to 20 hours (page 393, lines 19-18 from the bottom). When beer is heated at such high temperatures for a long period of time, it undergoes thermal deterioration.

[0008] Non-Patent Document 1 states that (1) when malt is heated, compounds with popcorn-like or bread-like aromas are produced, (2) the aromas are "off-flavors," or unpleasant odors, that are found in beer that has deteriorated due to thermal stress, and (3) the analysis results of the off-flavors are shown in the gas chromatogram in Figure 11.

[0009] As shown in FIG. 1, FIG. 11 of Non-Patent Document 1 shows the results of off-flavor analysis, including 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine. [Prior art documents] [Non-patent literature]

[0010] [Non-Patent Document 1] R. Tressl et al., “Bildung von Verbindungen mit brotigem Aromacharakter in Malz und Bier”, EBC Congress 1981 Summary of the Invention [Problem to be solved by the invention]

[0011] In response to the recent trend toward lower prices, many fermented beer-flavored beverages with a low malt content have been commercially available. Fermented beer-flavored beverages with a reduced malt content tend to have reduced grain-like aroma and richness, and there is still room for improvement in flavor.

[0012] Hop aroma imparts the distinctive aroma of beer and is therefore an essential ingredient in beer-flavored beverages. Therefore, beer-flavored beverages contain hop components. Here, hops contain citronellol, which imparts a citrus-like aroma. Fermented beer-flavored beverages with a low malt content have the problem of being prone to a perceived sour taste and a poor flavor balance when they contain citronellol at a certain concentration or higher.

[0013] The present invention is intended to solve the above-mentioned problems, and its object is to provide a fermented beer-flavored beverage with a low malt content that has an excellent balance of flavors and aromas and is imparted with a hop aroma. [Means for solving the problem]

[0014] The present invention provides a fermented beer-flavored beverage containing 60% or less malt and containing citronellol and at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine, The citronellol concentration is 5.0 μg / L or more, The present invention provides a fermented beer-flavored beverage having a concentration of the 2-acetyltetrahydropyridine compound of 3.0 μg / L or more.

[0015] In one embodiment, the concentration of the 2-acetyltetrahydropyridine compound is 80.0 μg / L or less.

[0016] In one embodiment, the citronellol concentration is 20.0 μg / l or less.

[0017] In one embodiment, linalool is contained, and the ratio of the concentration of citronellol to the concentration of linalool is 0.1 to 0.5.

[0018] In one embodiment, the citronellol is derived from at least one selected from the group consisting of hops, hop extracts, and hop flavorings.

[0019] In one embodiment, the ratio of the concentration (μg / L) of the 2-acetyltetrahydropyridine compound to the malt usage rate (%) is 0.06 or more.

[0020] In one embodiment, the 2-acetyltetrahydropyridine compound is derived from an added flavoring.

[0021] In one embodiment, the fermented beer-flavored beverage contains spirits.

[0022] The present invention also provides a method for producing a fermented beer-taste beverage containing 60% or less malt and containing citronellol and at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine, comprising: adjusting the concentration of the citronellol to 5.0 μg / L or more; and The present invention provides a method for producing a fermented beer-flavored beverage, which includes a step of adjusting the concentration of the 2-acetyltetrahydropyridine compound to 3.0 μg / L or more. [Effects of the Invention]

[0023] According to the present invention, a beer-flavored beverage with a low malt content and imparted with a hop aroma is provided, which has reduced acidity, enhanced body, and an excellent balance of flavors and aromas. [Brief explanation of the drawings]

[0024] [Figure 1] Figure 11 of Non-Patent Document 1 is a gas chromatogram of "over-pasteurized" beer showing a typical bready off-flavor. DETAILED DESCRIPTION OF THE INVENTION

[0025] <Fermented beer-flavored beverage>

[0026] The fermented beer-taste beverage of the present invention is a fermented beer-taste beverage having a malt ratio of 60% or less, 50% or less, 24% or less, or 10% or less. The malt ratio is the ratio of the weight of malt to the weight of the starchy raw material. The fermented beer-taste beverage may be produced without using malt. The lower the malt ratio, the more likely the full-bodied flavor will be reduced and the more pronounced the sourness will be, making it easier to achieve the effects of the present invention.

[0027] Specific examples of the fermented beer-flavored beverage of the present invention include happoshu (low-malt beer), low-alcohol sparkling beverages, liqueurs, etc. More specific examples of fermented beer-flavored beverages include so-called functional beer-flavored alcoholic beverages, such as low-sugar beer-flavored alcoholic beverages, zero-sugar beer-flavored alcoholic beverages, low-purine beer-flavored alcoholic beverages, zero-purine beer-flavored alcoholic beverages, low-calorie beer-flavored alcoholic beverages, and zero-calorie beer-flavored alcoholic beverages. This is because, in the process of reducing the sugar, calorie, or purine content of these beverages, flavoring substances necessary to achieve an appropriate flavor are removed, resulting in a loss of richness or a beer-like flavor.

[0028] In one embodiment, the fermented beer-flavored beverage is a low-carbohydrate fermented beer-flavored beverage having a carbohydrate content of 3.0 g / 100 ml or less, preferably 2.0 g / 100 ml or less, and more preferably 1.0 g / 100 ml or less.

[0029] <Citronellol> The citronellol (β-citronellol) contained in the beer-taste beverage of the present invention is a compound also known as 3,7-dimethyl-6-octen-1-ol, and may be (+)-citronellol, (-)-citronellol, or a mixture thereof (isomeric mixture). Citronellol imparts a citrus flavor and, in beer-taste beverages, exhibits effects such as masking the pungent odor of alcohol and providing a refreshing aroma. Furthermore, the citronellol used in the present invention may be isolated or extracted from natural products, chemically synthesized using a method acceptable in food chemistry, derived from a raw material containing citronellol, or derived from a raw material containing a precursor that is converted to citronellol during the manufacturing process.

[0030] In the beer-taste beverage of the present invention, the citronellol concentration is 5.0 μg / L or more. If the citronellol concentration is less than 5.0 μg / L, the refreshing aroma unique to beer becomes difficult to perceive. The citronellol concentration is, for example, 5.0 to 20.0 μg / L, preferably 6.5 to 15.0 μg / L, and more preferably 8.0 to 12.0 μg / L. If the citronellol concentration is too high, the sourness is easily perceived, and the flavor balance is poor.

[0031] In one embodiment, the citronellol is derived from hops, hop extract, and hop flavoring, which are ingredients of the fermented beer-flavored beverage. Hops refer to parts of the hop plant, such as cones, leaves, and their ground and pelletized forms. Hop extract refers to extracts obtained by extracting hops with a medium such as water, hot water, supercritical carbon dioxide, or ethanol, as well as concentrates, dried products, and processed products of the extracts. Hop flavoring refers to flavorings containing, for example, linalool, humulene epoxide, citronellol, esters, and the like, as major components. The citronellol contained in the fermented beer-flavored beverage of the present invention may be a flavoring to which commercially available citronellol has been added.

[0032] <athp> The 2-acetyl-3,4,5,6-tetrahydropyridine contained in the beer-taste beverage of the present invention has the tautomer 2-acetyl-1,4,5,6-tetrahydropyridine. Therefore, when 2-acetyl-3,4,5,6-tetrahydropyridine is added to a beer-taste beverage, the resulting beer-taste beverage generally contains both 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine. The ratio of these compounds present is determined by factors such as the surrounding pH.

[0033] Hereinafter, the above-mentioned 2-acetyltetrahydropyridine compound may be referred to as "ATHP." As described above, ATHP is a compound that is produced when malt is heated during the production of a fermented beer-taste beverage. The presence of ATHP suppresses the sourness of the fermented beer-taste beverage and enhances its richness. The ATHP contained in the fermented beer-taste beverage of the present invention may be one to which commercially available ATHP has been added as a flavoring.

[0034] In the beer-taste beverage of the present invention, the ATHP concentration is 3.0 μg / L or more. If the ATHP concentration is less than 3.0 μg / L, the sourness is easily perceived and the flavor balance is poor. The ATHP concentration is, for example, 3.0 to 80.0 μg / L, preferably 5.0 to 40.0 μg / L, and more preferably 5.0 to 20.0 μg / L. If the ATHP concentration is too high, the astringency becomes noticeable and the flavor balance is poor. In particular, if the concentration exceeds 1 ppm, an off-flavor similar to that of cooked bread will occur, as described in Non-Patent Document 1.

[0035] The ATHP concentration is preferably such that the ratio of the ATHP concentration (μg / L) to the malt usage rate (%) is 0.06 or higher. If this ratio is less than 0.06, the enhanced richness of the fermented beer-flavored beverage tends to be insufficient. The ratio is preferably 0.08 or higher, more preferably 0.08 to 2.00, and even more preferably 0.10 to 1.00.

[0036] <Linalool> Linalool, which may be contained in the fermented beer-flavored beverage of the present invention, is a compound also known as 3,7-dimethyl-1,6-octadien-3-ol and is a type of monoterpene alcohol. Linalool is a component with a refreshing, sweet lily-of-the-valley-like aroma and, in beer-flavored beverages, has the effect of improving the crispness. The linalool used in the present invention may be isolated or extracted from natural products, chemically synthesized using a food-chemically acceptable method, derived from raw materials containing linalool, or derived from raw materials containing a precursor that is converted to linalool during the manufacturing process. Examples of raw materials containing linalool include hops, hop extracts, and hop flavorings. The linalool contained in the fermented beer-flavored beverage of the present invention may be one to which linalool, which is commercially available as a flavoring, has been added.

[0037] In the fermented beer-flavored beverage of the present invention, when linalool and citronellol are contained as hops, hop extract, or hop flavoring, the ratio of the citronellol concentration (μg / l) to the linalool concentration (μg / l) is approximately 0.1 to 0.5.

[0038] <Spirits> The fermented beer-taste beverage of the present invention may further contain spirits. Spirits are generally added to fermented beer-taste beverages when it is necessary to increase the alcohol concentration of the fermented beer-taste beverage. Spirits may be alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, or corn using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the saccharified grains. Spirits may also be brewing alcohol. In this case, the content of spirits is 1 vol% or less, preferably 0.5 vol% or less, to an extent that does not significantly affect the flavor.

[0039] <Manufacturing method> The fermented beer-taste beverage of the present invention is produced by heating and saccharifying a starchy raw material to obtain a sugar solution, adding hops to the sugar solution, and fermenting the sugar solution with yeast. A specific example of the production method is described below.

[0040] Malt powder is prepared as the raw material. Rice, cornstarch, barley, etc. are also prepared as secondary raw materials. The raw material and secondary raw materials are mixed to prepare a starchy raw material with a malt ratio of 60% or less. Next, warm water is added to the raw material, and the material is heated to saccharify the raw material. The resulting saccharified liquid is filtered, hops are added, and the wort is boiled in a boiling kettle to obtain wort. After boiling, the wort is transferred to a settling tank (such as a whirlpool) to remove sediments such as hop dregs. After removing the sediment, the wort is cooled to an appropriate fermentation temperature using a heat exchanger (plate cooler). After cooling, yeast is inoculated into the wort, which is then fermented and filtered to obtain a fermented malt beer-flavored beverage. Furthermore, by adding spirits to the obtained fermented malt beer-flavored beverage, a spirit-containing fermented malt beer-flavored beverage can be obtained.

[0041] The citronellol concentration can be adjusted, for example, by increasing or decreasing the amount of hops used during production. The citronellol concentration may also be adjusted, for example, by adding citronellol itself to an intermediate or final product.

[0042] The concentration of ATHP can be adjusted by, for example, increasing or decreasing the amount of malt used, increasing or decreasing the temperature or time for heating the malt, etc. The concentration of ATHP may also be adjusted by, for example, adding ATHP itself to the intermediate product or final product.

[0043] The concentration of linalool can be adjusted, for example, by increasing or decreasing the amount of hops used during production, or by adding linalool itself to the intermediate or final product.

[0044] Citronellol, ATHP, or linalool may be added as a component contained in the fragrance. However, the earlier the addition step is, the greater the fluctuation in the concentration of each component of the compound is likely to be, so it is preferable to add them in a later step.

[0045] The concentration of spirits may be adjusted by increasing or decreasing the amount of spirits added to the fermented malt beer-taste beverage.

[0046] The present invention will be explained in more detail with reference to the following examples, but the present invention is not limited to these examples. [Example]

[0047] <Reference example 1> [Production of beer-flavored beverages] Malt powder was prepared as the raw material. Rice, cornstarch, and barley were also prepared as secondary raw materials. The raw material and secondary raw materials were mixed to prepare a starchy raw material with a 70% malt ratio. Warm water was added to the starchy raw material, and the raw material was heated to saccharify. The resulting saccharified liquid was filtered and boiled in a boiling kettle to obtain wort. After boiling, the wort was transferred to a settling tank (also known as a whirlpool, etc.) to remove sediments such as hop dregs. After removing the sediments, the wort was cooled to an appropriate fermentation temperature using a heat exchanger (plate cooler). After cooling, yeast was inoculated into the wort and fermented. After fermentation, the wort was filtered to obtain a fermented beer-flavored beverage.

[0048] The specifications of the resulting fermented beer-flavored beverage were determined by analyzing the concentrations of carbohydrates, linalool, citronellol, and ATHP. The analytical methods are described below. The analytical results are shown in Table 1.

[0049] [Carbohydrate analysis] The sugar content can be measured by a known method, and the moisture content, protein content, etc. can be determined from the mass of the sample. The calculation was carried out in accordance with the method excluding the amount of protein, fat, ash and dietary fiber (see Food Labeling Standards (July 16, 2020, Dietary Fiber Table No. 270)).

[0050] [Analysis of linalool and citronellol] The fermented beer-flavored beverage was spiked with d5-linalool as an internal standard at 20 ppb, and then diluted 10-fold. 15 ml of the resulting diluted sample was dispensed into a 30 mL vial. A 47 μL PDMS (polydimethylsiloxane)-coated stirring rod "Twister" (trade name, length: 20 mm, manufactured by Gerstel) was placed in the vial, the lid was tightened, and the mixture was stirred at 40°C for 2 hours to allow the hop aroma components to be adsorbed onto the stirring rod.

[0051] The stirring rod was then removed from the vial, and after removing all water droplets, the vial was inserted into a GC / MS equipped with a thermal desorption unit (TDU, manufactured by Gerstel) and a programmable temperature-vaporization inlet (CIS4, manufactured by Gerstel), and GC / MS was performed under the following conditions:

[0052] Separation was performed using a GC / MS (Agilent 6890 / 5973N) on a DB-WAX column (60 m x 0.25 mm I.D. x 0.25 μm F.T.). The oven temperature was 40°C (5 min) - 3°C / min - 240°C (20 min). The ionization conditions were 70 eV, and the selected ions were linalool 93, citronellol 123, and β-damascone (internal standard) 177. Quantitative analysis was performed using standard samples, and a calibration curve was created.

[0053] [ATHP Analysis] 20 g of beer-flavored beverage was mixed with 50 μL of internal standard solution (4 μg / mL ATHP stable isotope), 200 μL of formic acid, and 10 mL of distilled water, and the mixture was loaded onto OASIS MCX 500 mg / 6 mL (Waters).

[0054] After washing the column with 5 mL of 1% formic acid water, it was eluted with 5 mL of 2% ammonia-methanol, and the eluate was diluted two-fold with distilled water and then analyzed by LC / MS / MS.

[0055] LC / MS / MS (AB-SCIEX 5500QTRAP) was used, and the column was an ACQUITY UPLC BEH C18 1.7 μm, 2.1 x 100 mm (water). The mobile phase conditions were: Solution A: 10 mM ammonium bicarbonate, Solution B: acetonitrile, with (B%, t): (10%, 1 min), (50%, 6 min). The ATHP transition was 126 → 84 (collision energy: 23 V). Quantitation was performed using a calibration curve prepared by adding standards.

[0056] <Reference example 1-2> A fermented beer-flavored beverage was obtained in the same manner as in Reference Example 1, except that the malt content of the starchy raw material was adjusted to 50% and the amount of hops used was reduced, and its specifications were analyzed. The carbohydrate concentration was 1.5 g / 100 ml, the linalool concentration was 20 μg / L, the citronellol concentration was 3 μg / L, and the ATHP concentration was 2 μg / L.

[0057] <Comparative Example 1> The amount of hops used was increased compared to Reference Example 1-2, and the linalool concentration was increased to 33 μg / l and the citronellol concentration was increased to 5 μg / l.

[0058] <Examples 1-1, 1-3 and 1-5> ATHP was added to the fermented beer-taste beverage of Comparative Example 1, thereby increasing the ATHP concentration to 3 μg / L, 5 μg / L, and 10 μg / L, respectively.

[0059] <Example 1-2> The amount of hops used was increased further than in Example 1-1, and the linalool concentration was increased to 67 μg / l and the citronellol concentration was increased to 10 μg / l.

[0060] <Examples 1-4, 1-6, and 1-7> ATHP was added to the fermented beer-taste beverages of Examples 1-2, thereby increasing the ATHP concentrations to 5 μg / L, 10 μg / L, and 100 μg / L, respectively.

[0061] Next, the produced beer-taste beverages were subjected to a sensory evaluation by expert evaluators. The evaluation items were the sourness, richness, and astringency of the beverage. Three expert beer evaluators tasted each beer-taste beverage and scored it based on the following evaluation criteria. The average of the sensory scores of the three evaluators was used as the score. In addition, for flavor balance, a score of 3 or higher was given as "Good." The evaluation results are shown in Table 1.

[0062] <Evaluation criteria: sourness of beverage> Rating 4: Very weak 3: Weak 2: Strong 1: Very strong

[0063] <Evaluation criteria: body of beverage> Rating 4: Very strong 3: Strong 2: Weak 1: Very weak

[0064] <Evaluation criteria: Beverage astringency> Rating 4: Very weak 3: Weak 2: Strong 1: Very strong

[0065] [Table 1]

[0066] From the evaluation results in Table 1, and a comparison of Reference Examples 1, 1-2, and Comparative Example 1, it can be seen that when the malt ratio is high, the sourness is weak despite the high citronellol content, when the malt ratio is low, the richness is weak, and when the malt ratio is low and the citronellol content is high, the sourness is strong. It can also be seen that, due to the effect of ATHP, when the malt ratio is 50%, an ATHP amount of 3 μg / L or more suppresses the sourness, and when it is 3 μg / L or more, particularly 5 μg / L or more, the richness is enhanced. It can also be seen that when the ATHP amount is 100 μg / L or more, the astringency becomes too strong.

[0067] <Reference example 2-2> A fermented beer-flavored beverage was obtained in the same manner as in Reference Example 1, except that the malt content of the starchy raw material was adjusted to 24% and the amount of hops used was reduced, and its specifications were analyzed. The carbohydrate concentration was 0 g / 100 ml, the linalool concentration was 20 μg / L, the citronellol concentration was 3 μg / L, and the ATHP concentration was 1 μg / L.

[0068] <Comparative Example 2> The amount of hops used was increased compared to Reference Example 2-2, and the linalool concentration was increased to 33 μg / l and the citronellol concentration was increased to 5 μg / l.

[0069] <Examples 2-1, 2-3, and 2-5> ATHP was added to the fermented beer-taste beverage of Comparative Example 2, thereby increasing the ATHP concentration to 3 μg / L, 5 μg / L, and 10 μg / L, respectively.

[0070] <Example 2-2> The amount of hops used was increased further than in Example 2-1, and the linalool concentration was increased to 67 μg / l and the citronellol concentration was increased to 10 μg / l.

[0071] <Examples 2-4, 2-6, and 2-7> ATHP was added to the fermented beer-taste beverage of Example 2-2, thereby increasing the ATHP concentration to 5 μg / L, 10 μg / L, and 100 μg / L, respectively.

[0072] The fermented beer-taste beverage was subjected to a sensory evaluation in the same manner as the fermented beer-taste beverage shown in Table 1. The evaluation results are shown in Table 2.

[0073] [Table 2]

[0074] From the evaluation results in Table 2, and a comparison of Reference Example 1, Reference Example 2-2, and Comparative Example 2, it can be seen that when the malt ratio is high, the sourness is weak despite the high citronellol content, when the malt ratio is low, the richness is weak, and when the malt ratio is low and the citronellol content is high, the sourness is strong. It can also be seen that, due to the effect of ATHP, when the malt ratio is 24%, an ATHP amount of 3 μg / L or more suppresses the sourness, and when it is 3 μg / L or more, particularly 5 μg / L or more, the richness is enhanced. It can also be seen that when the ATHP amount is 100 μg / L or more, the astringency becomes too strong.

[0075] <Reference example 3-2> A fermented beer-flavored beverage was obtained in the same manner as in Reference Example 1, except that the malt content of the starchy raw material was adjusted to 10% and the amount of hops used was reduced, and its specifications were analyzed. The carbohydrate concentration was 0 g / 100 ml, the linalool concentration was 20 μg / l, the citronellol concentration was 3 μg / l, and the ATHP concentration was 0.5 μg / l.

[0076] <Comparative Example 3> The amount of hops used was increased compared to Reference Example 3-2, and the linalool concentration was increased to 33 μg / l and the citronellol concentration was increased to 5 μg / l.

[0077] <Examples 3-1, 3-3, and 3-5> ATHP was added to the fermented beer-taste beverage of Comparative Example 3, thereby increasing the ATHP concentration to 3 μg / L, 5 μg / L, and 10 μg / L, respectively.

[0078] <Example 3-2> The amount of hops used was increased further than in Example 3-1, and the linalool concentration was increased to 67 μg / l and the citronellol concentration was increased to 10 μg / l.

[0079] <Examples 3-4, 3-6, and 3-7> ATHP was added to the fermented beer-taste beverage of Example 3-2, thereby increasing the ATHP concentration to 5 μg / L, 10 μg / L, and 100 μg / L, respectively.

[0080] The fermented beer-taste beverages were subjected to sensory evaluation in the same manner as the fermented beer-taste beverages shown in Table 1. The evaluation results are shown in Table 3.

[0081] [Table 3]

[0082] From the evaluation results in Table 3, and a comparison of Reference Examples 3-1, 3-2, and Comparative Example 3, it can be seen that when the malt ratio is high, the sourness is weak despite the high citronellol content, when the malt ratio is low, the richness is weak, and when the malt ratio is low and the citronellol content is high, the sourness is strong. It can also be seen that, due to the effect of ATHP, at a malt ratio of 10%, an ATHP amount of 3 μg / L or more suppresses the sourness, and when it is 3 μg / L or more, particularly 5 μg / L or more, the richness is enhanced. It can also be seen that when the ATHP amount is 100 μg / L or more, the astringency becomes too strong.< / athp>

Claims

1. A fermented beer-flavored beverage containing citronellol and at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine, The concentration of the citronellol is 5.0 μg / L or more and 20.0 μg / L or less, the concentration of the 2-acetyltetrahydropyridine compound is 3.0 μg / L or more and 40.0 μg / L or less; A fermented beer-flavored beverage in which the ratio of the concentration (μg / L) of the 2-acetyltetrahydropyridine compound to the proportion (%) of malt used is 0.08 or more and 2.00 or less.

2. 2. The fermented beer-taste beverage according to claim 1, wherein the concentration of the 2-acetyltetrahydropyridine compound is from 3.0 μg / L to 20.0 μg / L.

3. 3. The fermented beer-taste beverage according to claim 1, which contains linalool and has a ratio of citronellol concentration to linalool concentration of 0.1 to 0.

5.

4. 4. The fermented beer-taste beverage according to claim 1, wherein the citronellol is derived from at least one selected from the group consisting of hops, hop extracts, and hop flavorings.

5. The fermented beer-taste beverage according to any one of claims 1 to 4, wherein the 2-acetyltetrahydropyridine compound is derived from an added flavoring.

6. 6. The fermented beer-taste beverage according to any one of claims 1 to 5, having a carbohydrate content of 3.0 g / 100 ml or less.

7. The fermented beer-taste beverage according to any one of claims 1 to 6, which contains spirits.

8. A method for producing a fermented beer-taste beverage containing citronellol and at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine, comprising: adjusting the concentration of the citronellol to 5.0 μg / L or more and 20.0 μg / L or less; adjusting the concentration of the 2-acetyltetrahydropyridine compound to 3.0 μg / L or more and 40.0 μg / L or less; and A method for producing a fermented beer-taste beverage, comprising the step of adjusting the ratio of the concentration (μg / L) of the 2-acetyltetrahydropyridine compound to the proportion (%) of malt used to be 0.08 or more and 2.00 or less.

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