Beer-flavored fermented alcoholic beverage and method for producing the same

Abstract

To provide a beer-flavored fermented alcoholic beverage that achieves reduction in the roughness remaining in the mouth and a discomfort aftertaste.SOLUTION: A beer-flavored fermented alcoholic beverage is provided, containing geranyl acetate at a concentration of 3.3 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 Art

[0002] In recent years, due to the increasing health consciousness, the need for beer-flavored beverages with reduced sugar content has been expanding. Since beers and beer-based beverages with reduced sugar content often have a lower taste intensity, there is a problem that it is easy to strongly feel unpleasant tastes such as a rough feeling felt in the mouth and disharmony in the aftertaste due to alcohol or the astringency derived from raw materials.

[0003] In order to eliminate such unpleasant tastes and disharmony in the aftertaste due to alcohol or the astringency derived from raw materials in such beers and beer-based beverages, conventionally, attempts have been made to increase the taste intensity of beers and beer-based beverages to mask the unpleasant tastes and disharmony in the aftertaste due to alcohol or the astringency derived from raw materials. For example, a method of increasing the bitterness units (BU) in beers and beer-based beverages and a method of imparting aroma using materials such as hops containing aroma components have been adopted. However, when the BU of beers and beer-based beverages increases, the overall balance of their tastes is disrupted, and the imparting of aroma by hops may make the taste impression monotonous.

[0004] Under such circumstances, in beers and beer-based beverages with reduced sugar content, reduction of unpleasant tastes and disharmony in the aftertaste, particularly the rough feeling felt in the mouth and the astringency derived from alcohol or raw materials, remains an ongoing issue.

Summary of the Invention

[0005] The present inventors have found that by adjusting the concentration of geranyl acetate in a beer-flavored fermented alcoholic beverage within a predetermined range, it is possible to reduce the rough feeling felt in the mouth and the disharmony in the aftertaste in the beer-flavored fermented alcoholic beverage. The present invention is based on such findings.

[0006] Therefore, the present invention provides a beer-flavored fermented alcoholic beverage in which the grittiness felt in the mouth and the disharmony of the aftertaste are reduced, a method for producing the same, and a method for reducing the grittiness felt in the mouth and the disharmony of the aftertaste in a beer-flavored fermented alcoholic beverage.

[0007] The present invention provides the following: [1] A beer-flavored fermented alcoholic beverage having a geranyl acetate concentration of 3.3 ppb or higher. [2] A beer-flavored fermented alcoholic beverage as described in [1], wherein the carbohydrate concentration is 0.5 g / 100 mL or less. [3] A beer-flavored fermented alcoholic beverage as described in [1] or [2], wherein the malt usage ratio is 50 to 100% by mass. [4] A beer-flavored fermented alcoholic beverage according to any of [1] to [3], wherein the alcohol concentration is greater than 3% by volume. [5] A beer-flavored fermented alcoholic beverage according to any one of items [1] to [4], wherein the concentration of geranyl acetate is 3.3 to 20 ppb. [6] A method for producing a beer-flavored fermented alcoholic beverage, comprising the step of adjusting the concentration of geranyl acetate in the beer-flavored fermented alcoholic beverage to 3.3 ppb or more. [7] The method according to [6], further comprising the step of adjusting the sugar concentration in the beer-flavored fermented alcoholic beverage to 0.5 g / 100 mL or less. [8] The method according to [6] or [7], wherein the malt usage ratio of the beer-flavored fermented alcoholic beverage is 50 to 100% by mass. [9] The method according to any one of [6] to [8], further comprising the step of adjusting the alcohol concentration in the beer-flavored fermented alcoholic beverage to more than 3% by volume.

[10] A method for reducing a gritty feeling in the mouth or a disharmony in the aftertaste of a beer-flavored fermented alcoholic beverage, comprising the step of adjusting the concentration of geranyl acetate in the beer-flavored fermented alcoholic beverage to 3.3 ppb or more.

[0008] According to the present invention, it is possible to reduce the grittiness felt in the mouth and the disharmony of the aftertaste in beer-flavored fermented alcoholic beverages. Specific description of the invention

[0009] [Beer-flavored fermented alcoholic beverage] According to one aspect of the present invention, a beer-flavored fermented alcoholic beverage (hereinafter also referred to as "the beer-flavored fermented alcoholic beverage of the present invention") is provided. The beer-flavored fermented alcoholic beverage of the present invention has a concentration of geranyl acetate adjusted to a predetermined range. By adjusting the concentration of geranyl acetate in the beer-flavored fermented alcoholic beverage to a predetermined range, it is possible to reduce the grittiness felt in the mouth and the disharmony of the aftertaste (for example, the bitterness derived from alcohol or raw materials) of the beer-flavored fermented alcoholic beverage.

[0010] In this specification, the compound "geranyl acetate" means the compound with the IUPAC name "[(2E)-3,7-dimethylocta-2,6-dienyl]acetate".

[0011] In the present invention, "beer-flavored fermented alcoholic beverage" means beer (an alcoholic beverage obtained by fermentation using malt and hops as raw materials and brewer's yeast), or a fermented alcoholic beverage having a flavor similar to beer. In the present invention, "fermented alcoholic beverage" means an alcohol (ethanol)-containing beverage fermented by yeast using a carbon source, a nitrogen source, and water as raw materials. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented beverage to which the aroma of hops is imparted by using hops as a raw material. The beer-flavored fermented alcoholic beverage of the present invention preferably means a fermented malt beverage, that is, a beverage using at least malt as a raw material. Examples of such fermented malt beverages include beer, sparkling sake, and liqueurs (for example, beverages classified as "liqueur (sparkling) (1)" under the Liquor Tax Law), and preferably beer. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented malt beverage with a malt usage ratio of 50% by mass or more and 100% by mass or less, more preferably a malt usage ratio of 50% by mass or more and 95% by mass or less.

[0012] The geranyl acetate concentration in the beer-flavored fermented alcoholic beverage is 3.3 ppb or higher, preferably 3.5 ppb or higher, more preferably 3.7 ppb or higher, and even more preferably 4 ppb or higher. Furthermore, the geranyl acetate concentration in the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but for example, it may be 50 ppb or less. In one embodiment, the range of the geranyl acetate concentration in the beer-flavored fermented alcoholic beverage is preferably 3.3 to 30 ppb, more preferably 3.3 to 20 ppb, more preferably 3.3 to 20 ppb, more preferably 3.5 to 15 ppb, particularly preferably 3.5 to 10 ppb, or preferably 3.5 to 20 ppb, more preferably 4 to 15 ppb, and even more preferably 4 to 10 ppb. In this specification, the unit "ppb" is synonymous with "μg / L".

[0013] The beer-flavored fermented alcoholic beverage of the present invention can be obtained by adjusting the concentration of geranyl acetate during its production. The specific means for adjusting the concentration of geranyl acetate in the beer-flavored fermented alcoholic beverage are not particularly limited and include, for example, adding geranyl acetate to the raw materials and / or intermediates of the beer-flavored fermented alcoholic beverage, increasing or decreasing the amount of raw materials containing geranyl acetate used, increasing or decreasing the amount of raw materials that generate geranyl acetate in the final product, and adjusting the concentration of substances that are converted to geranyl acetate by yeast fermentation.

[0014] The concentration of geranyl acetate in beer-flavored fermented alcoholic beverages can be measured by GC / MS analysis. For more accurate concentration measurements, it is desirable to use a calibration curve created based on measurements of several control samples with known concentrations. This GC / MS analysis can be performed, for example, as follows: First, components in the beverage are extracted using a C18 solid-phase column, and the dichloromethane elution fraction is used as the analytical sample. Quantification is performed by the internal standard method, using borneol as the internal standard, added to the analytical sample to a concentration of 25 ppb. The GC / MS analytical conditions can be, for example, those shown in Table 1 below.

[0015] [Table 1]

[0016] The alcohol concentration in the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is preferably greater than 3 volume% (v / v%), more preferably 3.5 volume% or more, and even more preferably 4 volume% or more. Also, 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 volume% or less. In one embodiment, the alcohol concentration in the beer-flavored fermented alcoholic beverage is preferably greater than 3 volume% and 10 volume% or less, more preferably greater than 3 volume% and 7 volume% or less, and more preferably greater than 3 volume% and 6 volume% or less. Alternatively, the alcohol concentration in the beer-flavored fermented alcoholic beverage is preferably 3.5 to 10 volume%, more preferably 3.5 to 7 volume%, and more preferably 3.5 to 6 volume%. Alternatively, the alcohol concentration in the beer-flavored fermented alcoholic beverage is preferably 4 to 10 volume%, more preferably 4 to 7 volume%. In a particularly preferred embodiment, the alcohol concentration in the beer-flavored fermented alcoholic beverage is 4 to 6 volume%. By adjusting the alcohol concentration in beer-flavored fermented alcoholic beverages to the above range, the grittiness felt in the mouth and the disharmony in the aftertaste can be further reduced, even if the geranyl acetate concentration remains the same. The alcohol concentration in beer-flavored fermented alcoholic beverages can be measured by known methods, specifically, based on the "BCOJ Beer Analysis Method 8.3.6 Alcoholizer Method" established by the National Tax Agency of Japan.

[0017] In one preferred embodiment, the geranyl acetate concentration in the beer-flavored fermented alcoholic beverage is 3.3 ppb or more, more preferably 3.5 ppb or more, even more preferably 3.7 ppb or more, and particularly preferably 4 ppb or more, and the alcohol concentration is greater than 3% by volume, more preferably 3.5% by volume or more, particularly preferably 4% by volume or more, and also 20% by volume or less. More specifically, the geranyl acetate concentration in the beer-flavored fermented alcoholic beverage is preferably 3.3 to 30 ppb, more preferably 3.3 to 20 ppb, more preferably 3.5 to 15 ppb, and particularly preferably 3.5 to 10 ppb, or preferably 3.5 to 20 ppb, more preferably 4 to 15 ppb, and even more preferably 4 to 10 ppb, and the alcohol concentration is preferably more than 3% by volume and 10% by volume or less, more preferably more than 3% by volume and 7% by volume or less, more preferably more than 3% by volume and 6% by volume or less, or preferably 3.5 to 10% by volume, more preferably 3.5 to 7% by volume, more preferably 3.5 to 6% by volume, or preferably 4 to 10% by volume, more preferably 4 to 7% by volume, and particularly preferably 4 to 6% by volume. By adjusting the geranyl acetate concentration and alcohol concentration in the beer-flavored fermented alcoholic beverage to the above ranges, the grittiness felt in the mouth and the disharmony of the aftertaste of the beer-flavored fermented alcoholic beverage can be reduced.

[0018] In a particularly preferred embodiment, the geranyl acetate concentration in the beer-flavored fermented alcoholic beverage is 3.5 to 15 ppb, and the alcohol concentration is 4 to 6% by volume. By adjusting the geranyl acetate concentration and alcohol concentration in the beer-flavored fermented alcoholic beverage to the above ranges, it is possible not only to reduce the grittiness felt in the mouth and the disharmony of the aftertaste, but also to achieve a good balance between aroma and taste. In particular, by adjusting the geranyl acetate concentration in the beer-flavored fermented alcoholic beverage to 3.5 to 10 ppb and the alcohol concentration to 4 to 6% by volume, a particularly good balance between aroma and taste can be achieved.

[0019] According to a preferred embodiment of the present invention, the beer-flavored fermented alcoholic beverage of the present invention is a beverage in which the carbohydrate content is reduced compared to that of a normal beverage. "Reduced compared to that of a normal beverage" means that measures have been taken to reduce the carbohydrate content when manufacturing the beer-flavored fermented alcoholic beverage. The carbohydrate concentration in such a low-carbohydrate beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is, 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, more preferably 1.0 g / 100 mL or less, more preferably less than 1.0 g / 100 mL, more preferably 0.5 g / 100 mL or less, and particularly preferably less than 0.5 g / 100 mL. In one embodiment, the carbohydrate concentration in the low-carbohydrate beer-flavored fermented alcoholic beverage is 0.4 g / mL or less.

[0020] The concentration of carbohydrates in beer-flavored fermented alcoholic beverages can be measured by known methods, specifically in accordance with the "Food Labeling Standards (March 30, 2015, Consumer Affairs Agency No. 139) Appendix: Analytical Methods for Nutritional Components, etc." established by the Consumer Affairs Agency of Japan. More specifically, the concentration of carbohydrates can be measured by subtracting the masses of water, protein, lipids, ash, and dietary fiber from the mass of the sample to be measured.

[0021] The beer-flavored fermented alcoholic beverage of the present invention can be a carbonated beverage. The pressure of carbon dioxide in the beer-flavored fermented alcoholic beverage can be adjusted as appropriate depending on the type, taste, aroma, etc., of the desired beer-flavored fermented alcoholic beverage. For example, the pressure of carbon dioxide in the beer-flavored fermented alcoholic beverage can be adjusted within the range of 0.05 to 0.4 MPa (gas pressure at 20°C).

[0022] The pH of the beer-flavored fermented alcoholic beverage of the present invention can be appropriately adjusted according to the type, taste, aroma, etc. of the target beer-flavored fermented alcoholic beverage. The pH of the beer-flavored fermented alcoholic beverage can be adjusted to, for example, 2.0 to 5.0, preferably 2.3 to 4.8, more preferably 2.9 to 4.5. The pH of the beer-flavored fermented alcoholic beverage can be measured using a commercially available pH meter (for example, HORIBA Scientific bench pH meter, manufactured by Horiba Advanced Technology Co., Ltd.).

[0023] The form of providing the beer-flavored fermented alcoholic beverage of the present invention is not particularly limited, but it is preferably provided as a container-packed beverage. The container for packing the beer-flavored fermented alcoholic beverage is not particularly limited as long as it is a container usually used for container-packed beverages. For example, metal cans, barrel containers, plastic bottles (for example, PET bottles, cups), paper containers, bottles, pouch containers, etc. can be mentioned. In a preferred embodiment, the beer-flavored fermented alcoholic beverage is provided as a container-packed beverage packed in a metal can, barrel container, plastic bottle or bottle.

[0024] In one embodiment, the beer-flavored fermented alcoholic beverage of the present invention can be produced according to the production method of a normal beer-flavored fermented alcoholic beverage, except that the concentration of geranyl acetate is adjusted respectively. Examples of the production method of a normal beer-flavored fermented alcoholic beverage include, for example, a method of fermenting a pre-fermentation liquid containing at least water and malt by a fermentation process, that is, adding beer yeast for fermentation to wort (pre-fermentation liquid) prepared from brewing raw materials such as malt and performing fermentation to obtain a fermentation liquid, and after storing the obtained fermentation liquid at a low temperature as necessary, removing yeast from the fermentation liquid by a filtration process.

[0025] In the method for producing the beer-flavored fermented alcoholic beverage described above, hops (including processed products of hops) can be added to an intermediate of the beer-flavored fermented alcoholic beverage at any stage of the process. The addition amount of hops can be appropriately adjusted according to the type, taste, aroma, etc. of the target beer-flavored fermented alcoholic beverage. The addition amount of hops is typically adjusted to be 0.1 to 5 g / L, preferably 0.1 to 2 g / L, more preferably 0.2 to 1.5 g / L, based on the amount of the pre-fermentation liquid in the fermentation process.

[0026] In the beer-flavored fermented alcoholic beverage of the present invention, in addition to malt, hops and water, auxiliary raw materials defined by the Liquor Tax Law such as rice, corn, sorghum, potato, starch, saccharides (e.g., liquid sugar, etc.), fruits, coriander, etc., nitrogen sources such as protein degradation products, yeast extracts, pigments, foaming / foam-stabilizing agents, water quality regulators, fermentation promoters and other additives can be used as brewing raw materials. Also, unsprouted cereals (e.g., unsprouted barley (including those in the form of extracts), unsprouted wheat (including those in the form of extracts), etc.) can be used as brewing raw materials.

[0027] [Method for Producing Beer-Flavored Fermented Alcoholic Beverage] According to another aspect of the present invention, there is provided a method for producing a beer-flavored fermented alcoholic beverage (hereinafter, also referred to as "the production method of the present invention"). The production method of the present invention includes a step of adjusting the concentration of geranyl acetate in the beer-flavored fermented beverage to a predetermined range. The specific means for adjusting the concentration of geranyl acetate in the beer-flavored fermented alcoholic beverage is not particularly limited, and examples include adding geranyl acetate to the raw materials and / or intermediates of the beer-flavored fermented alcoholic beverage, increasing or decreasing the usage amount of raw materials containing geranyl acetate, increasing or decreasing the usage amount of raw materials that generate geranyl acetate in the final product, adjusting the concentration of substances converted to geranyl acetate by fermentation with yeast, etc.

[0028] In the manufacturing method of the present invention, the concentration of geranyl acetate, the alcohol concentration, the sugar concentration, the carbon dioxide pressure, the pH, and the methods for adjusting and measuring them in the beer-flavored fermented alcoholic beverage can all be the same as those for the beer-flavored fermented alcoholic beverage of the present invention described above.

[0029] The form of the beer-flavored fermented alcoholic beverage obtained by the manufacturing method of the present invention can be the same as that of the beer-flavored fermented alcoholic beverage of the present invention described above.

[0030] The beer-flavored fermented alcoholic beverage obtained by the manufacturing method of the present invention can be made using hops (including processed hop products), other additives, unsprouted barley, etc., as raw materials, in the same manner as described above for the beer-flavored fermented alcoholic beverage of the present invention.

[0031] [Methods to reduce the gritty feeling or unpleasant aftertaste experienced in beer-flavored fermented alcoholic beverages] Another aspect of the present invention provides a method for reducing the grittiness or aftertaste disharmony felt in the mouth of a beer-flavored fermented alcoholic beverage (hereinafter also referred to as "the method of the present invention"). The method of the present invention includes the step of adjusting the concentration of geranyl acetate in a beer-flavored fermented alcoholic beverage to a predetermined range. The specific means for adjusting the concentration of geranyl acetate in a beer-flavored fermented alcoholic beverage are not particularly limited and include, for example, adding geranyl acetate to the raw materials and / or intermediates of the beer-flavored fermented alcoholic beverage, increasing or decreasing the amount of raw materials containing geranyl acetate used, increasing or decreasing the amount of raw materials that generate geranyl acetate in the final product, and adjusting the concentration of substances that are converted to geranyl acetate by yeast fermentation.

[0032] In the method of the present invention, the concentration of geranyl acetate in the beer-flavored fermented alcoholic beverage is adjusted to 3.3 ppb or higher. In one embodiment, the range of geranyl acetate concentration in the beer-flavored fermented alcoholic beverage is preferably adjusted to 3.3 to 20 ppb, more preferably 3.5 to 15 ppb, and even more preferably 4 to 10 ppb. By adjusting the concentration of geranyl acetate in the beer-flavored fermented alcoholic beverage to the above ranges, the grittiness felt in the mouth and / or disharmony of the aftertaste in the beer-flavored fermented alcoholic beverage can be reduced. [Examples]

[0033] The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples.

[0034] Example 1: Relationship between geranyl acetate concentration and the grittiness felt in the mouth and disharmony in the aftertaste of beer-flavored fermented alcoholic beverages In this example, the relationship between the concentration of geranyl acetate in the test-brewed beer and the grittiness felt in the mouth and the disharmony in the aftertaste of the beer was investigated according to the following procedure.

[0035] (1) Brewing of tasting samples Tasting samples of beer-flavored fermented alcoholic beverages were prepared according to the following procedure. Malt was saccharified using an enzyme preparation mainly containing glucoamylase, and wort was obtained by filtration. Barley malt was primarily used as the malt. Hops and liquid sugar mainly containing assimilated sugars were added to the obtained wort, and it was boiled at 100°C. Next, the wort was allowed to stand, and the coagulated protein (treve) was separated, and then it was cooled to obtain the pre-fermentation liquid. Bottom-fermenting yeast was added to the obtained pre-fermentation liquid, and primary and secondary fermentation were carried out to obtain the fermented liquid. The obtained fermented liquid was stored at a low temperature to stop fermentation, and then filtered to obtain a clear beer-flavored fermented alcoholic beverage. The malt content of the obtained beer-flavored fermented alcoholic beverage was 60%.

[0036] The beer-flavored fermented alcoholic beverage was diluted with water to obtain a base beverage with a carbohydrate concentration of 0.4 g / 100 mL. Next, alcohol for alcoholic beverages (manufactured by Daiichi Alcohol Co., Ltd., alcohol concentration 95%) was added to the obtained base beverage so that the alcohol concentrations were 3 vol%, 4 vol%, and 6 vol%, respectively. Furthermore, geranyl acetate was added to prepare tasting samples for test groups 1 to 10, so that the geranyl acetate concentrations were 2 ppb, 3.5 ppb, 10 ppb, and 15 ppb, respectively. The concentrations of alcohol, carbohydrates, and geranyl acetate in each beverage in the examples were measured according to the following methods.

[0037] The alcohol concentration in each beverage in the examples was measured according to the "BCOJ Beer Analysis Method 8.3.6 Alcoholizer Method" established by the National Tax Agency of Japan.

[0038] The sugar concentration in each beverage in the examples was measured by subtracting the mass of water, protein, lipids, ash, and dietary fiber from the mass of the beverage to be measured, in accordance with the "Food Labeling Standards (March 30, 2015, Consumer Affairs Agency No. 139) Appendix: Analytical Methods for Nutritional Components, etc." established by the Consumer Affairs Agency of Japan.

[0039] The concentration of geranyl acetate in each beverage in the examples was measured by GC / MS analysis under the following conditions. Specifically, components in the beverages were extracted using a C18 solid-phase column, and the dichloromethane elution fraction was used as the analytical sample. Quantitative analysis was performed by the internal standard method, using borneol as the internal standard, added to the analytical sample to a concentration of 25 ppb. [Table 2]

[0040] (2) Sensory evaluation of tasting samples The tasting samples from each test group prepared in (1) above were evaluated by a panel of seven trained individuals. The evaluation criteria for the sensory evaluation consisted of three items: "grittiness in the mouth," "disharmony in the aftertaste," and "balance between aroma and taste." The specific evaluation criteria for each evaluation item are shown below.

[0041] The grittiness felt in the mouth of the tasting samples from each test group was evaluated by comparing them to the grittiness felt in the mouth of the tasting sample from Test Group 1, which had an alcohol concentration of 3% by volume and a geranyl acetate concentration of 2 ppb, with a score of "3.0". A score lower than 3.0 indicates that the grittiness felt in the mouth was weaker compared to the tasting sample from Test Group 1, while a score higher than 3.0 indicates that the grittiness felt in the mouth was stronger compared to the tasting sample from Test Group 1.

[0042] Regarding the aftertaste disharmony of the tasting samples in each test group, the evaluation was conducted by comparing them to a "score of 3.0" for the aftertaste disharmony caused by alcohol and astringency from raw materials in the tasting sample of Test Group 1. A score lower than 3.0 indicates that the aftertaste disharmony caused by alcohol and astringency from raw materials was weaker compared to the tasting sample of Test Group 1, while a score higher than 3.0 indicates that the aftertaste disharmony caused by alcohol and astringency from raw materials was stronger compared to the tasting sample of Test Group 1.

[0043] The balance between aroma and taste of the tasting samples in each test area was evaluated by comparing them against a "score of 3.0" for the tasting sample in Test Area 1. A score higher than 3.0 indicates a better balance between aroma and taste compared to the tasting sample in Test Area 1, while a score lower than 3.0 indicates a worse balance between aroma and taste compared to the tasting sample in Test Area 1.

[0044] Table 3 below summarizes the sensory evaluation results for the tasting samples in each test group. The sensory evaluation scores are all expressed as the mean ± standard deviation. [Table 3]

[0045] The results shown in Table 3 indicate that in all tasting samples from test groups 2-10, the grittiness felt in the mouth and the disharmony in the aftertaste were both weaker compared to the tasting sample from test group 1. In particular, in the tasting samples from test groups 2, 4-6, and 8-10, the grittiness felt in the mouth and the disharmony in the aftertaste were both weaker compared to the tasting sample from test group 1, indicating that by adjusting the concentration of geranyl acetate to a predetermined range, both the grittiness felt in the mouth and the disharmony in the aftertaste can be reduced regardless of the alcohol concentration. Furthermore, in the tasting samples from test groups 4-6 and 8-10, the balance between aroma and taste was better compared to the tasting sample from test group 1, and in particular, the balance between aroma and taste was especially good in the tasting samples from test groups 4-5 and 8-9.

[0046] Therefore, it has been shown that in order to reduce the grittiness felt in the mouth and the disharmony of the aftertaste in beer-flavored fermented alcoholic beverages, the concentration of geranyl acetate is adjusted to 3.3 ppb, preferably 3.5 to 20 ppb, more preferably 4 to 15 ppb, and even more preferably 4 to 10 ppb.

Claims

1. A beer-flavored fermented alcoholic beverage having a malt usage ratio of 50-100% by mass, a carbohydrate concentration of 1.5 g / 100 mL or less, an alcohol concentration of more than 3% by volume and 6% by volume or less, and a geranyl acetate concentration of 3.5-15 ppb.

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

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

4. A method for producing a beer-flavored fermented alcoholic beverage, wherein the beer-flavored fermented alcoholic beverage A process to adjust the malt usage ratio to 50-100% by mass. A process to adjust the carbohydrate concentration to 1.5 g / 100 mL or less. A process for adjusting the alcohol concentration to more than 3% by volume and 6% by volume or less, and A process to adjust the concentration of geranyl acetate to 3.5 to 15 ppb. Methods that include...

5. The method according to claim 4, comprising the step of adjusting the sugar concentration in the beer-flavored fermented alcoholic beverage to 1.0 g / 100 mL or less.

6. The method according to claim 5, comprising the step of adjusting the sugar concentration in the beer-flavored fermented alcoholic beverage to 0.5 g / 100 mL or less.

7. A method for reducing a gritty feeling in the mouth or a disharmony in the aftertaste of 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 6% by volume or less, the method comprising the step of adjusting the concentration of geranyl acetate in the beer-flavored fermented alcoholic beverage to 3.5 to 15 ppb.

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