Method for producing malt fermented liquid

Abstract

Provided are a method for producing a malt fermentation liquid having a low ethanol concentration and a fruity aroma, a method for producing a fermented malt beverage using the malt fermentation liquid produced by the production method, and the fermented malt beverage produced by the production method. [Solution] To provide a method for producing a malt fermentation liquid having a low ethanol concentration and a pineapple-like fruity aroma, and a malt fermented beverage from the malt fermentation liquid obtained by said production method. That is, the present invention relates to a method for producing a malt fermentation liquid, comprising a step of inoculating a fermentation raw material liquid containing a saccharified product of malt with a yeast belonging to the genus Cyberlindronella and carrying out aeration fermentation, and a method for producing a malt fermented beverage, in which a malt fermentation beverage is produced using the malt fermentation liquid obtained by the above-described production method for a malt fermentation liquid as a raw material.

Description

[Technical Field]

[0001] The present invention relates to a method for producing a fermented liquid using malt saccharified products as a fermentation raw material, which has a low ethanol concentration and a fruity aroma resembling pineapple, and to a method for producing a beverage containing the fermented liquid produced by this method as a raw material. [Background technology]

[0002] In recent years, a wide variety of alcoholic beverages have been launched to meet the diverse tastes of consumers. For example, there is a growing demand for alcoholic beverages with relatively low alcohol content because they are easier to drink. On the other hand, in the case of fermented alcoholic beverages, fermentation produces various aromatic components in addition to ethanol by yeast, contributing to the flavor of the beverage.

[0003] In fermented alcoholic beverages, the various aromatic compounds produced during fermentation depend on the type of yeast used. For example, the most widely used yeast in beer and wine brewing is Saccharomyces, but in recent years, it has become possible to produce beers and other beverages with different flavors from conventional beers by using yeasts other than Saccharomyces.

[0004] For example, a method is known for producing beer with high content of isoamyl acetate (IAAT) and ethyl acetate by fermenting wort under aerobic conditions using yeasts of the genus Pichia, such as Pichia kluyveri (Patent Document 1). It has also been reported that a malt ferment is obtained by contacting yeasts of the genus Cyberlindnera with wort and allowing it to ferment statically, and that the resulting malt ferment has a high content of esters such as isoamyl acetate and ethyl acetate, and a low ethanol concentration (Non-Patent Documents 1 and 2).

[0005] Esters are aromatic compounds mainly produced during the fermentation process by yeast, and ester aromas are a characteristic aroma of brewed alcoholic beverages such as wine, sake, and beer. Many esters have fruity aromas. Isoamyl acetate has a banana-like aroma, ethyl caproate has an apple-like aroma, isoamyl propionate has a pineapple-like aroma, and β-phenethyl acetate has a raspberry-like aroma. Fresh fruit contains many esters, and the ester content decreases as freshness declines. For example, in strawberries immediately after harvest, the ratio of esters to isobutanol is high, while in strawberries that have been stored for a long time and have spoiled, this ratio is reversed (Non-Patent Literature 3). Isobutanol is an aromatic compound that smells like an oily marker. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] International Publication No. 2014 / 202564 [Non-patent literature]

[0007] [Non-Patent Document 1] Belluta, et al., Journal of the American Society of Brewing Chemists, 2019, DOI: 10.1080 / 03610470.2019.1569452 [Non-Patent Document 2] Belluta, et al., Fermentation, 2019, DOI: 10.3390 / fermentation5040103 [Non-Patent Document 3] Kim et al., Sensors, 2013, vol.13, p.7939-7978. [Overview of the project] [Problems that the invention aims to solve]

[0008] In the production of fermented alcoholic beverages, if the fermentation degree is suppressed to keep the ethanol concentration low, the content of aroma components may also decrease, or an unpleasant odor due to poor fermentation may occur. An object of the present invention is to provide a method for producing a malt fermentation broth having a low ethanol concentration and a fruity aroma, a method for producing a malt fermentation beverage using the malt fermentation broth produced by the production method, and a malt fermentation beverage produced by the production method.

Means for Solving the Problems

[0009] As a result of intensive studies to solve the above problems, the present inventors have found that by performing aeration fermentation using Cyberlindnera yeast, which has not been conventionally used for the fermentation of a fermentation raw material liquid containing a saccharified product of malt, ethanol production can be suppressed, and instead, the production of aroma components such as esters is promoted, so that a malt fermentation broth having a fruity aroma and a low ethanol concentration can be produced, and the present invention has been completed.

[0010] The method for producing a malt fermentation broth, the method for producing a malt fermentation beverage, and the malt fermentation beverage according to the present invention are as follows. [1] Inoculating a fermentation raw material liquid containing a saccharified product of malt with yeast of the genus Cyberlindnera, Under conditions where the dissolved oxygen concentration in the fermentation liquid is 1 ppm or higher A method for producing a malt fermentation broth, comprising a step of performing aeration fermentation. 2 The method for producing a malt fermentation broth according to [1] above, wherein the aeration fermentation is carried out at 6°C to 28°C. 3 The method for producing a malt fermentation broth according to [1] above, for producing a malt fermentation broth in which ethanol is less than 0.2% (vol / vol). or [2] The method for producing a malt fermentation broth according to [1] above. 4 The method for producing a malt fermentation broth according to [1] above, for producing a malt fermentation broth in which isoamyl propionate per Brix is 1.4 μg / L or more, and the ratio of the total concentration of isoamyl acetate and β-phenethyl acetate to the concentration of isobutanol [([isoamyl acetate concentration (mg / L)] + [β-phenethyl acetate concentration (mg / L)]) / [isobutanol concentration (mg / L)]] is 5.1 or more.​​3 A method for producing malt fermented liquid using any of the following methods. [ 5 ] A malt fermentation liquid is produced in which the isoamyl acetate content per Brix is ​​0.1 to 2.5 mg / L, as described in [1] to [ 4 A method for producing malt fermented liquid using any of the following methods. [ 6 The fermentation raw material liquid has a Brix of 10-20% and a pH of 3-6, as described in [1]-[ 5 A method for producing malt fermented liquid using any of the following methods. [ 7 The aeration fermentation described above is carried out at 6°C to 28°C under conditions that the dissolved oxygen concentration in the fermentation liquid is 1 ppm or more, as described in [1] to [ 6 A method for producing malt fermented liquid using any of the following methods. [ 8 ] Add the yeast to the fermentation raw material liquid at a rate of 1.0 × 10 per 1 mL 4 ~2.0×10 7 Inoculate individually, as described above [1]~[ 7 A method for producing malt fermented liquid using any of the following methods. [ 9 The yeast is one or more selected from the group consisting of Cybalindonella jadini, Cybalindonella murakii, Cybalindonella fabiani, Cybalindonella satanus, and Cybalindonella subsufficiency, as described above [1]~[ 8 A method for producing malt fermented liquid using any of the following methods. [ 10 ] The yeast is one or more species selected from the group consisting of Cybalindonella jadini, Cybalindonella murakii, Cybalindonella satanus, and Cybalindonella subsufficiency. The above [1]~[ 9 A method for producing malt fermented liquid using any of the following methods.

[11] A step of producing malt fermented liquid by any of the methods for producing malt fermented liquid described in [1] to

[10] above, A process for manufacturing a malt fermented beverage using the aforementioned malt fermented liquid as a raw material, A method for producing a malt fermented beverage.

[12] A method for producing the malt fermented beverage according to

[11] , comprising the step of diluting the malt fermented liquid.

[13] A method for producing the malt-fermented beverage according to

[11] or

[12] , wherein the malt-fermented beverage is a beer-like sparkling beverage.

[14] The isoamyl propionate concentration per Brix is ​​1.4 μg / L or higher. The ratio of the total concentration of isoamyl acetate and β-phenethyl acetate to the isobutanol concentration [([Isoamyl acetate concentration (mg / L)] + [β-phenethyl acetate concentration (mg / L)]) / [Isobutanol concentration (mg / L)]] is 5.1 or higher. The isoamyl acetate concentration per Brix is ​​0.1 to 2.5 mg / L. Ethanol concentration is 0. 0 A malt-fermented beverage with an alcohol content of 5% (vol / vol) or less.

[15] The ethanol concentration is less than 0.05% (vol / vol). , the malt-fermented beverages mentioned in

[14] above.

[16] A malt-fermented beverage according to

[14] or

[15] , which is a beer-like sparkling beverage. [Effects of the Invention]

[0011] The method for producing malt fermented liquid according to the present invention uses Cybalindonella yeast, which has low ethanol production capacity and high ester production capacity such as isoamyl propionate, and performs aeration fermentation. Therefore, the method for producing malt fermented liquid according to the present invention can provide a malt fermented liquid with a low ethanol concentration and a fruity aroma reminiscent of pineapple. Furthermore, by using this malt fermented liquid, a malt fermented beverage with a low ethanol concentration and a fruity aroma reminiscent of pineapple can be provided. [Brief explanation of the drawing]

[0012] [Figure 1] This figure shows the correlation between the sensory evaluation results obtained in Example 1 and Example 2, specifically between (e) deliciousness and (b) pineapple-like aroma (deliciousness × pineapple-like aroma). [Figure 2] This figure shows the correlation between (e) deliciousness and (d) the intensity of off-flavors in the sensory evaluation obtained in Example 1 and Example 2 (deliciousness × intensity of off-flavors). [Modes for carrying out the invention]

[0013] In the present invention and this specification, "malt-fermented beverage" means a beverage produced using malt or a processed product thereof as a raw material and manufactured through a fermentation process using yeast. The malt-fermented beverage may be an alcoholic beverage, or it may be a so-called non-alcoholic beverage or low-alcohol beverage with an ethanol concentration of less than 1.0% (vol / vol). Furthermore, the ethanol concentration of the malt-fermented beverage is preferably less than 0.5% (vol / vol), more preferably less than 0.1% (vol / vol), and even more preferably less than 0.05% (vol / vol).

[0014] Examples of malt-fermented beverages include beer-like sparkling beverages. In the present invention and this specification, "beer-like sparkling beverage" means a sparkling beverage that has a flavor, taste, and texture equivalent to or similar to beer, and that has beer-like characteristics (a taste that evokes beer in terms of aroma and flavor). Specifically, examples of malt-fermented beer-like sparkling beverages include beer, sparkling alcoholic beverages made from malt, etc. In addition, liqueurs obtained by mixing malt fermentation liquid with ethanol-containing distillate may also be used. Ethanol-containing distillate is a solution containing ethanol obtained by a distillation operation, and may be, for example, raw material alcohol (ethanol), or distilled spirits such as whiskey, brandy, vodka, rum, tequila, gin, shochu, etc.

[0015] The present invention relates to a method for producing malt fermentation liquid, which includes the step of inoculating a fermentation raw material liquid containing malt saccharified products with Cybalindonella yeast and carrying out aeration fermentation. Cybalindonella yeast has a lower ethanol production capacity during aeration fermentation than Saccharomyces yeast, but instead has a higher capacity to produce aroma components such as esters. Therefore, by using Cybalindonella yeast, a fermentation liquid with a low ethanol concentration and rich in esters such as isoamyl propionate, isoamyl acetate, and β-phenethyl acetate can be obtained.

[0016] The yeast used in this invention is not particularly limited as long as it is a yeast of the genus Cyberlindnera. However, from the standpoint of safety when applying the malt fermentation liquid produced to food and beverages, it is preferable to use a yeast of the genus Cyberlindnera isolated from food and beverages, their ingredients, or edible plants and animals. Examples of yeasts of the genus Cyberlindnera include Cyberlindnera jadinii, Cyberlindnera mrakii, Cyberlindnera fabianii, Cyberlindnera saturnus, and Cyberlindnera subsufficiens. These Cybalindonella yeasts can be appropriately selected and used from strains of Cybalindonella yeast available from strain preservation institutions and distributors such as the National Biotechnology Center (NBRC) of the National Institute of Technology and Evaluation and the National Collection of Yeast Cultures (NCYC). In this invention, one type of Cybalindonella yeast may be inoculated into the fermentation raw material liquid, or two or more types may be used. In addition, Cybalindonella yeast and other yeasts may be inoculated into the fermentation raw material liquid in combination.

[0017] In the present invention, the fermentation liquid obtained by inoculating and fermenting with Cybalindonella yeast is not particularly limited as long as it contains malt saccharified products and contains a carbon source or nitrogen source that Cybalindonella yeast can utilize. For example, it may consist only of malt saccharified products, or it may contain a carbon source or nitrogen source other than malt saccharified products.

[0018] In the present invention and this specification, "malt saccharified product" refers to a product obtained by saccharifying the sugars in malt with various enzymes. The enzymes used in the saccharification process may be enzymes naturally present in malt, or enzymes derived from sources other than malt. For example, by adding water to malt or its crushed product and holding it at 50-60°C, saccharified product can be obtained by amylase derived from malt. In this case, saccharifying enzymes derived from sources other than malt may be added, or enzymes other than saccharifying enzymes, such as proteolytic enzymes, may be used in combination.

[0019] In the present invention, as the saccharified malt, for example, wort or malt extract can be used. Malt extract is a concentrated form of wort and mainly consists of maltose. Malt extract can be used as a beverage by diluting it with carbonated water, or as a raw material for food and beverages. Concentration of wort can be carried out by conventional methods. Vacuum concentration is preferred because it minimizes the impact on the components in the wort, but it can also be concentrated by heating to remove the solvent.

[0020] Wort is prepared by heating a mixture containing malt and raw water to saccharify the starch in the malt. It is preferable to use malt milled, which is obtained by milling the malt. The milling of the malt can be carried out by conventional methods. The malt milled may have undergone treatments that are normally performed before and after the milling process. Examples of such treatments include root removal.

[0021] The mixture containing malt and raw water may also contain fermentation raw materials other than malt. These fermentation raw materials may be grain raw materials or carbohydrate raw materials. Examples of grain raw materials other than malt include barley and wheat, rice, corn, soybeans and other legumes, and potatoes. The grain raw materials can also be used as grain grinds, grain syrups, grain extracts, etc. As grain grinds, they may be corn starch, corn grits, etc., which have undergone processing that is normally done before and after grinding. Examples of such processing include removal of protein, hulls, and germ, and dehydration. Examples of carbohydrate raw materials include sugars such as liquid sugar.

[0022] The wort may be used as a fermentation raw material as is, but it is preferable to boil it before inoculating it with yeast. This boiling process sterilizes the wort and allows for safer fermentation. When boiling, it is preferable to remove insoluble solids by filtration or other means before boiling. The filtration process is not particularly limited and can be appropriately selected from solid-liquid separation processes commonly used in the manufacturing process of food and beverages, such as diatomaceous earth filtration or filter filtration. Alternatively, instead of the filtrate of this sugar solution, a mixture of malt extract and warm water may be used and boiled. The boiling method and conditions can be determined as appropriate.

[0023] By adding herbs and other ingredients as appropriate before or during boiling, a malt fermentation liquid with a desired flavor can be produced. Hops, in particular, are preferably added before or during boiling. Boiling in the presence of hops allows for efficient extraction of the hop's flavor and aroma components. The amount of hops added, the method of addition (e.g., adding in several stages), and the boiling conditions can be determined as appropriate.

[0024] Before inoculating the boiled wort with yeast, it is preferable to remove any residue, such as proteins, that has settled. This residue can be removed by any solid-liquid separation method, but generally, a tank called a whirlpool is used to remove the sediment. The temperature of the boiling liquid at this time should be 15°C or higher, and is generally set to around 50-80°C. The clear wort (filtrate) after the residue has been removed is cooled to an appropriate fermentation temperature using a plate cooler or the like. This residue-free wort becomes the raw material for fermentation.

[0025] Fermentation is carried out by inoculating the cooled fermentation liquid with Cybalindonella yeast. The cooled fermentation liquid may be used for fermentation as is, or it may be used after being adjusted to the desired extract concentration. The amount of Cybalindonella yeast added to the fermentation liquid is not particularly limited, but in terms of preventing contamination, sufficiently removing wort odor, and sufficiently generating aroma components, 1.0 × 10⁶ per 1 mL of fermentation liquid is recommended.4 pieces~2.0×10 7 It is preferable to use 2 × 10 units per 1 mL of fermentation raw material liquid, for example. 5 pieces (2×10 5 The amount of yeast inoculated can be approximately (cells / mL). By keeping the yeast inoculation within the above range, the possibility of contamination can be suppressed, and sufficient fermentation can be carried out. In the present invention, the Brix of the fermentation raw material liquid inoculated with Cybalinendnera yeast is preferably 10% to 20%, more preferably 11% to 18%, and even more preferably 12% to 16%. In addition, in the present invention, the pH of the fermentation raw material liquid inoculated with Cybalinendnera yeast is preferably 3 to 6, and more preferably 3.5 to 5.5.

[0026] In this invention and in this specification, the Brix value of the fermentation raw material liquid can be measured by conventional methods using a measuring device such as a refractometer (RX-5000α, manufactured by Atago Corporation).

[0027] Malt ferment is obtained by performing aerated fermentation on a fermentation raw material liquid inoculated with Cybalindonella yeast. By inoculating a fermentation raw material liquid containing wort with Cybalindonella yeast and fermenting under aerobic conditions, ethanol production is further suppressed, ester production is increased, and a malt ferment is obtained that has excellent aroma and a low ethanol concentration. In addition, in this invention, by performing aerated fermentation using Cybalindonella yeast, the production of isobutanol is low, and as a result of suppressing wort odor and other off-flavors, a clean malt ferment is obtained with fewer off-flavors. In this invention and this specification, off-flavors refer to the smell of sweaty socks after wearing, wine aroma, wort odor, and paint thinner odor, etc.

[0028] Aerobic fermentation is a fermentation carried out under aerobic conditions where oxygen or air can be supplied into the culture medium, and it can be performed by conventional methods. For example, the shaking culture method, the stirring culture method, and the aeration-stirring culture method can be used. Also, regarding the stirring conditions and the aeration amount of air or oxygen gas, any conditions that can maintain the culture environment aerobically are acceptable, and they can be appropriately selected according to the culture apparatus, the viscosity of the culture medium, etc. For example, when performing large-scale culture such as culture using a jar fermenter, it is possible to culture and ferment while monitoring the dissolved oxygen amount in the fermentation broth. At this time, air or oxygen gas can be continuously or intermittently aerated so that the dissolved oxygen amount in the fermentation broth becomes a predetermined amount (for example, 1 ppm (mg / L)) or more.

[0029] In the fermentation conditions in the method for producing a malt fermentation broth according to the present invention, they can be appropriately selected from the conditions that can maintain the culture environment aerobically among the general fermentation conditions of yeast, and can be modified as necessary. For example, the fermentation temperature is set to 0 to 35°C, preferably 6°C to 28°C, more preferably 8°C to 25°C, and even more preferably 10°C to 20°C. By performing fermentation within this temperature range, the production of esters by yeast of the genus Cyberlindnera is efficiently carried out. The fermentation time is not particularly limited, but it is preferably within 7 days, more preferably within 4 days, and even more preferably within 3 days. For example, the time point when the growth of a predetermined amount of yeast is achieved can also be set as the end of fermentation. As a criterion for the end of fermentation, for example, the time point when the OD of the fermentation broth reaches 1.0 to 6.5, or the time point when the yeast has grown to about 2.0×10 660 to 2.5×10 7 per mL (2.0×10 8 to 2.5×10 7 cells / mL), or the time point when the yeast has grown to about 6.5×10 8 to 1.1×10 7 per mL (6.5×10 8 to 1.1×10 7 cells / mL) can be mentioned. 8 cells / mL) can be mentioned.

[0030] The malt ferment liquor produced in this way has a low ethanol concentration and a high content of aromatic compounds. These aromatic compounds include isoamyl propionate, isoamyl acetate, and β-phenethyl acetate (1-phenylethyl acetate). These are the components that cause fruity aromas, and because of the high content of these components, malt ferment liquor obtained by aerated fermentation with Cybalinedonella yeast has an excellent fruity aroma.

[0031] In particular, isoamyl propionate is produced in very small amounts by other yeasts, but by aerated fermentation with Cybalindonella yeast, the concentration of isoamyl propionate per Brix is ​​1.4 μg / L or higher, and a malt ferment liquid with an excellent pineapple-like fruity aroma is obtained. The concentration of isoamyl propionate per Brix can be calculated by dividing the quantitative value of isoamyl propionate (μg / L) by the Brix concentration of the fermentation raw material liquid. The concentration of isoamyl propionate per Brix of the malt ferment liquid obtained by the present invention is preferably 1.4 to 30 μg / L, more preferably 1.4 to 20 μg / L, and even more preferably 1.4 to 15 μg / L.

[0032] The isoamyl acetate concentration per Brix of the malt ferment liquor obtained by the present invention is preferably 0.1 mg / L or more, more preferably 0.1 to 2.5 mg / L, even more preferably 0.1 to 2.0 mg / L, and even more preferably 0.3 to 2.0 mg / L. The β-phenethyl acetate concentration per Brix of the malt ferment liquor obtained by the present invention is preferably 0.05 mg / L or more, more preferably 0.05 to 1.5 mg / L, and even more preferably 0.05 to 1.0 mg / L. Furthermore, the isobutanol concentration per Brix of the malt ferment liquor obtained by the present invention is preferably 0.5 mg / L or less. The concentration of isoamyl acetate per Brix can be calculated by dividing the quantitative value of isoamyl acetate (mg / L) by the Brix concentration of the fermentation raw material liquid.

[0033] When a fermentation liquid containing wort is fermented with aeration using Cybalinedonella yeast, the amount of esters produced is large, while the amount of isobutanol produced is small. For this reason, the malt ferment liquid obtained by the present invention can have a fresh, fruity aroma like freshly harvested fruit, which is desirable. The ratio of the total concentration of isoamyl acetate and β-phenethyl acetate to the isobutanol concentration of the malt ferment liquid obtained by the present invention [([Isoamyl acetate concentration (mg / L)] + [β-phenethyl acetate concentration (mg / L)]) / [Isobutanol concentration (mg / L)]] (hereinafter sometimes referred to as "(iAmAc + bPEAc) / IBA ratio") is preferably 5.1 or higher, more preferably 5.1 to 400, even more preferably 5.1 to 300, and even more preferably 5.1 to 200.

[0034] The ethanol concentration of the malt ferment liquor obtained by the present invention is not particularly limited. For example, when a fermentation raw material liquid with a Brix of 4% to 20% is subjected to aeration fermentation, the ethanol concentration of the produced malt ferment liquor is less than 0.5% (vol / vol), preferably 0.2% (vol / vol) or less, more preferably 0.1% (vol / vol) or less, and even more preferably less than 0.05% (vol / vol).

[0035] In this invention and specification, the ethanol concentration of malt fermented liquid and beverages can be measured by methods such as the enzymatic method using the multifunctional biosensor BF-5 (manufactured by Oji Instruments Co., Ltd.), the distillation-density (specific gravity) method, the gas chromatography (GC) analysis method, and the oxidation method.

[0036] The content of esters such as isoamyl propionate, isoamyl acetate, and β-phenethyl acetate, as well as isobutanol, in malt ferment liquor and malt ferment beverages can be determined, for example, from the peak area of ​​a chromatograph obtained by GC analysis. While the quantitative method from peak area is not particularly limited, examples include the area percentage method, internal standard method, standard addition method, and absolute calibration curve method. Specifically, it can be determined by the method described in the examples below.

[0037] The malt fermentation liquid obtained in this invention can be used as a raw material for food and beverages as is. The food and beverages produced using this malt fermentation liquid as a raw material are not particularly limited. As food and beverages produced using the malt fermentation liquid obtained in this invention as a raw material, beverages are preferred, malt fermented beverages are more preferred, and malt fermented beer-like sparkling beverages are even more preferred.

[0038] For example, the obtained malt fermentation liquid can be subjected to solid-liquid separation to remove yeast and other contaminants, thereby obtaining a malt fermented beverage. The solid-liquid separation treatment can be any method capable of removing yeast and other contaminants, such as centrifugal separation, diatomaceous earth filtration, or filter filtration using a filter with an average pore size of approximately 0.4 to 0.5 μm, and these treatments may be combined. Hops, hop extract, flavorings, etc., may also be added to the obtained malt fermentation liquid to adjust the flavor of the fermented malt beverage. Flavor adjustment may be performed before or after the solid-liquid separation treatment. The malt fermentation liquid after solid-liquid separation may also be stored and aged under low-temperature conditions of approximately 0°C. Further treatments such as pH adjustment and heat treatment may be performed according to conventional methods to produce the malt fermented beverage.

[0039] By appropriately diluting the obtained malt fermented liquid, a malt fermented beverage can be produced in which the extract concentration and ethanol concentration are within the desired range. The solution used for dilution is not particularly limited, but examples include water or carbonated water. The dilution ratio is not particularly limited, and for example, it can be diluted 2 to 10 times, with 2 to 6 times dilution being more preferable, and 4 to 6 times dilution being even more preferable. The step of diluting the malt fermented liquid may be performed after the fermentation process is completed, after the removal of yeast, etc., or on the malt fermented liquid after maturation.

[0040] The concentrations of ethanol, various esters, and isobutanol in the malt fermented beverage obtained using the malt fermented liquid obtained in the present invention as a raw material are not particularly limited. By using the malt fermented liquid obtained in the present invention as a raw material, it is possible to produce a malt fermented beverage with a low ethanol concentration and a pineapple-like fruity aroma. Furthermore, by using the malt fermented liquid obtained in the present invention as a raw material, it is possible to produce a malt fermented beverage with a fresh, fruity aroma like freshly harvested fruit, as the ester content is high while the isobutanol content is low. The malt-fermented beverage in question is preferably one in which the isoamyl propionate is 1.4 μg / L or more per Brix, the (iAmAc + bPEAc) / IBA ratio is 5.1 or more, and the ethanol concentration is less than 0.5% (vol / vol). In particular, a malt-fermented beer-like sparkling beverage is preferred in which the isoamyl propionate is 1.4 μg / L or more per Brix, the (iAmAc + bPEAc) / IBA ratio is 5.1 or more, and the ethanol concentration is less than 0.05% (vol / vol). The malt-fermented beer-like sparkling beverage is more preferably a malt-fermented beer-like sparkling beverage having an isoamyl propionate concentration of 1.4 to 30 μg / L per Brix, an (iAmAc + bPEAc) / IBA ratio of 5.1 to 400, and an ethanol concentration of less than 0.5% (vol / vol). A more preferably malt-fermented beer-like sparkling beverage has an isoamyl propionate concentration of 1.4 to 20 μg / L per Brix, an (iAmAc + bPEAc) / IBA ratio of 5.1 to 300, and an ethanol concentration of less than 0.05% (vol / vol). [Examples]

[0041] The present invention will now be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples.

[0042] <Ethanol concentration measurement> In subsequent experiments, unless otherwise specified, the ethanol concentration in the malt ferment broth or beverage was measured by the following method. The ethanol concentration in the sample was diluted with distilled water to 0.5-2.0% (vol / vol), and the solution was measured using a multi-functional biosensor (BF-5, manufactured by Oji Instruments Co., Ltd.). The obtained measurement value was multiplied by the dilution factor to determine the ethanol concentration (%(vol / vol)) in the sample.

[0043] This multi-functional biosensor is a device that electrochemically detects hydrogen peroxide (H2O2) produced by oxidation by alcohol oxidase, and can measure the total concentration of methanol and ethanol. Since yeast does not biosynthesize methanol, the amount of methanol in malt ferment broth is so small that it can be considered within the margin of error. Therefore, the measurement value obtained by this multi-functional biosensor is a measurement of the amount of ethanol in the malt ferment broth sample.

[0044] For samples with an ethanol concentration of less than 0.5% (vol / vol), this multi-functional biosensor was used to dilute the sample to an alcohol concentration of 0.01-0.04% (vol / vol), and the ethanol concentration was measured using a highly sensitive measurement method with a sodium azide-free buffer solution (SL04-0015, manufactured by Oji Instruments Co., Ltd.).

[0045] <Analysis of isobutanol, isoamyl acetate, and β-phenethyl acetate> In subsequent experiments, unless otherwise specified, the concentrations of isobutanol, isoamyl acetate, and β-phenethyl acetate in the fermentation raw material liquid, malt fermentation liquid, or beverage were determined by extraction with carbon disulfide, followed by analysis using hexyl alcohol and hexyl acetate as internal standards, and quantification was performed by FID-GC (flame ionization detector-gas chromatography). Specifically, first, 30 g of the sample was placed in a container, 6 g of ammonium sulfate and 3 mL of carbon disulfide were added, and 150 μL of a mixture of 500 mg / L hexyl alcohol and 20 mg / L hexyl acetate was added as an internal standard. The mixture was then shaken and extracted for 10 minutes. After that, the mixture was centrifuged at 3,000 rpm for 10 minutes, and the solvent layer was collected. The collected solvent layer was then subjected to GC analysis as the analytical sample.

[0046] GC analysis was performed by injecting 2 μL of the analyte sample into a column (DB-FFAP, 30 m × 0.25 mm ID; 0.25 μm F.T., Agilent Technologies) using the split injection method at an injection temperature of 250°C. The column was held at 40°C for 2 minutes, then the temperature was increased to 230°C at a rate of 7°C / min and held for 10 minutes. The concentrations of each component in the analyte were quantified by creating calibration curves for each component using the ratio of the peak area of ​​the internal standard to the peak area of ​​the internal standard. For isoamyl acetate and isobutanol, hexyl alcohol was used as the internal standard, and for β-phenethyl acetate, hexyl acetate was used as the internal standard. These values ​​are rounded to two decimal places. If the value for isobutanol was 0.0, the highest value of 0.049 was used to calculate the (iAmAc + bPEAc) / IBA ratio.

[0047] <Analysis of Isoamyl Propionate> In subsequent experiments, unless otherwise specified, the concentration of isoamyl propionate in the fermentation raw material liquid, malt fermentation liquid, or beverage was analyzed using GCMS-TQ8040NX (Shimadzu Corporation). Specifically, first, 5 mL of the sample was collected in a container and incubated at 60°C for 15 minutes. Then, the gas phase was adsorbed at 60°C for 30 minutes using SPME Arrow (1.10 mm / Divinylbenzene / Carbon WR / PDMS) (manufactured by Shimadzu Corporation). The sample was injected in splitless mode at an injection temperature of 250°C, and separation was performed using a DB-WAX column (60 m × 0.250 mm × 0.25 μm, manufactured by Agilent Technologies). The oven temperature was programmed to increase from 40°C (held for 3 minutes) to 230°C at a rate of 5°C / min and held at 230°C for 15 minutes. The component concentrations in the analysis sample were measured in the MRM mode of m / z 75>57, and then the concentration was quantified from the calibration curve created by the absolute calibration curve method (McNair and Miller, ”Qualitative and Quantitative Analysis”, ‘Basic Gas Chromatography, Second Edition’, 2009, p.129-144.). This value indicates the value rounded to two decimal places. The concentration of isoamyl propionate per Brix was calculated by dividing this obtained value by the Brix of the fermentation raw material solution.

[0048] <Brix Measurement> In the subsequent experiments, unless otherwise specified, the Brix of the fermentation raw material solution, malt fermentation broth, or beverage was measured using a digital refractometer (RX-5000α, manufactured by Atago Co., Ltd.).

[0049] <pH Measurement> In the subsequent experiments, unless otherwise specified, the pH of the fermentation raw material solution, malt fermentation broth, or beverage was measured using a pH meter (LAQUAtwin-pH-33, manufactured by Horiba, Ltd.).

[0050] <Preparation of Wort A> Wort A was produced using a 200L scale brewing facility. First, 40 kg of crushed malt and starchy adjuncts, which are the raw materials for fermentation, and 160 L of raw water were added to the mash tank. Next, the mixture in the mash tank was heated according to conventional methods to saccharify it, and the resulting saccharified liquid was filtered. Hops were added to the obtained filtrate, and then it was boiled. After boiling, the filtrate was transferred to a sedimentation tank to separate and remove the sediment, and then cooled to obtain wort A. The analytical values ​​of the obtained wort A are shown in Table 1.

[0051] [Table 1]

[0052] <Preparation of Wort B and C> The commercially available malt extracts listed in Table 2 were diluted and mixed with water to achieve a Brix of 12.8%, and these were designated as wort B or wort C, respectively.

[0053] [Table 2]

[0054] [Example 1] We used various Cybalinedonella yeasts to aerate-ferment wort in flasks and examined the composition of the resulting fermented liquid.

[0055] <yeast> The yeast strains of the genus Cybalindonella include 7 strains of Cybalindonella jadini (NBRC987 (type strain), NBRC619, NBRC1086, NBRC10707, NBRC10708, NBRC112339, NCYC193), 4 strains of Cybalindonella murakii (NBRC897 (type strain), NBRC895, NBRC896, NCYC2328), and 4 strains of Cybalindonella fabiani The following strains were used: (NBRC1370 (type strain), NBRC1253, NBRC1254, NCYC2662), five strains of Cybalindonella satarnus (NBRC10697 (type strain), NBRC810, NBRC941, NBRC11021, NBRC100360), and three strains of Cybalindonella subsufficiency (NBRC1466 (type strain), NBRC1467, NCYC2314). For comparison, we used the following strains: Pichia cruiberi NBRC1165 (type strain), Torulaspora delbrueckii NBRC1083, Saccharomycodes ludwigii NBRC798 (type strain), Saccharomyces pastorianus NBRC11024 (type strain), Saccharomyces cerevisiae NBRC104081 (type strain), and Frootzen.

[0056] <100mL flask aeration and stirring fermentation> Wort A was used as the fermentation liquid. First, each yeast was pre-cultured overnight in wort A diluted with water to a Brix of 5%. After washing each yeast with water, 100 mL of wort A (Brix 12.8%) was placed in a 500 mL baffled Erlenmeyer flask, and the yeast count was 2.0 × 10¹⁶ per mL of wort. 5 The yeast was added to a concentration of 1.5 units. Next, the wort inoculated with yeast was aerated and stirred in an incubator at a rotation speed of 160 rpm and 20°C until the yeast concentration reached OD. 660The mixture was fermented until the concentration reached 4.0 to 6.5. The ethanol concentration and various aroma component concentrations of the resulting fermented liquid were then quantified. The results are shown in Table 3. In the table, "Cj" represents Cybalindonella jadini, "Cm" represents Cybalindonella murakii, "Cf" represents Cybalindonella fabiani, "Csa" represents Cybalindonella satanus, "Csu" represents Cybalindonella subsufficiency, "Pk" represents Pichia kruiberi, "Tb" represents Torraspora delbruccii, "Sl" represents Saccharomyces ludwigii, "Sp" represents Saccharomyces pastorianus, and "Sc" represents Saccharomyces cerevisiae. "Isoamyl propionate / Brix" indicates the isoamyl propionate concentration in the fermented liquid per Brix unit.

[0057] [Table 3]

[0058] In the fermentation liquid using Cybalindonella satanas, OD 660 It stagnated around 3. In the fermentation liquid using Saccharomyces ludwigii, bacterial aggregation was observed, so the yeast concentration was OD 660 The value did not reach 4.0. Therefore, for these two species, the culture was terminated according to the longest culture time among all strains. As a result, in the Cybalindonella genus, the ethanol content was less than 0.05% (vol / vol) per 12.8% Brix, the isoamyl propionate content was 1.4 μg / L or more per Brix, and the (iAmAc + bPEAc) / IBA ratio was 5.1 or more.

[0059] <Sensory evaluation> Sensory evaluation was conducted by five experienced panelists using the Semantic Differential Scaling (SD) method (Frey, The SAGE Encyclopedia of Educational Research, Measurement, and Evaluation, "Semantic Differential Scaling", 2018, p.1504-1507) on a scale of 1 to 7, with each fermentation liquid diluted 2.56 times as the evaluation sample. The evaluation items were (a) the intensity of the wort odor (an indicator of the degree of fermentation), (b) the pineapple-like aroma, (c) the fruity aroma, (d) the intensity of off-flavors, and (e) the taste. Items (a) to (d) were evaluated based on aroma, and item (e) was evaluated based on taste. Each evaluation sample was 20 mL, and the order of evaluation was randomized so that it differed among the panelists.

[0060] For (a), water was used as the standard sample for 1 point and wort A for 7 points. For (b) to (e), Pichia kruiberi was used as the control (4 points) and scored accordingly. (d) For odors, the smell of damp socks after wearing, wine, malt, and paint thinner were each evaluated, and an odor was considered present if any one of these was judged to be stronger than the control.

[0061] [Table 4]

[0062] The evaluation results are shown in Table 4. As the analytical values ​​in Table 3 show, the fermentation liquid of Cybalinedonella yeast had a significantly higher pineapple-like aroma and a lower intensity of off-flavors compared to the fermentation liquid of the control yeast (Table 4). The Mann-Whitney U test was used to test for significant differences between the control and the evaluation samples.

[0063] [Example 2] Various Cybalindonella yeasts were inoculated into wort B and wort C with a Brix of 12.8%, and aerated fermentation was carried out in flasks. The composition of the resulting fermentate was then examined. The yeast strains used were two Cybalindonella jadini strains (NBRC987 (type strain) and NBRC112339), Cybalindonella murakii strain NBRC897 (type strain), Cybalindonella fabiani strain NBRC1370 (type strain), and Pichia cruiberi strain NBRC1165 (type strain).

[0064] <100mL flask aeration and stirring fermentation> Wort B or C was used as the fermentation liquid. First, each yeast was pre-cultured overnight in wort A diluted with water to a Brix of 5%. After washing with water once, 100 mL each of wort B or C (Brix 12.8%) was placed in a 500 mL baffled Erlenmeyer flask, and the yeast count was 2.0 × 10¹⁶ per mL of wort. 5 The yeast was added in such a way that the number of cells was 1.0 to 2.5 × 10¹ per mL of wort. Next, the wort inoculated with yeast was aerated and stirred in an incubator at a rotation speed of 160 rpm and 20°C, and the number of yeast cells was increased to 1.0 to 2.5 × 10¹ per mL of wort. 8 The mixture was fermented until it became solid. The ethanol concentration and various aroma component concentrations of the resulting fermented liquid were then quantified. The results are shown in Table 5.

[0065] [Table 5]

[0066] As a result, similar to the case where wort A in Example 1 was fermented, the fermented liquid using Cybalindonella yeast contained less than 0.05% (vol / vol) of ethanol per 12.8% Brix, and the isoamyl propionate was 1.4 μg / L or more per Brix, with an (iAmAc + bPEAc) / IBA ratio of 5.1 or more.

[0067] <Sensory evaluation> Sensory evaluation was performed on each of the obtained fermentation liquids in the same manner as in Example 1. However, for (a), water was used as the standard for 1 point and wort B or C for 7 points. The evaluation results are shown in Table 6. The results revealed that the fermentation liquid using Cybalinedonella yeast had a stronger pineapple-like aroma and lower levels of off-flavors compared to the control (Table 6). The Mann-Whitney U test was used to determine the significant difference between the control and the evaluation samples.

[0068] [Table 6]

[0069] [Reference example 1] Using the sensory evaluation data obtained in [Example 1] and [Example 2], we confirmed the correlation between (e) deliciousness and (b) pineapple-like aroma (deliciousness × pineapple-like aroma), and the correlation between (e) deliciousness and (d) intensity of off-flavors (deliciousness × intensity of off-flavors). To calculate the rank correlation coefficient, Spearman's rank correlation coefficient was used for significance testing. The results are shown in Figures 1 and 2.

[0070] As a result, a significant positive correlation (ρ=0.693, p=0.000) was found between (e) deliciousness and (b) the characteristic pineapple aroma (Figure 1). Furthermore, a significant negative correlation (ρ=-0.640, p=0.000) was found between (e) deliciousness and (d) the intensity of off-flavors (Figure 2). These results clearly indicate that the stronger the characteristic pineapple aroma, or the weaker the off-flavors, the more delicious the product is.

[0071] [Example 3] Various Cybalindonella yeasts were inoculated into wort B with a Brix of 10% or 20%, and aerated fermentation was carried out in a flask. The composition of the resulting ferment was then examined. The yeast strains used were two Cybalindonella jadini strains (NBRC987 (type strain) and NBRC112339), Cybalindonella murakii strain NBRC897 (type strain), and Cybalindonella fabiani strain NBRC1370 (type strain).

[0072] <100mL flask aeration and stirring fermentation> As the fermentation raw material, the malt extract "MALT extract (Non diastatic)" (manufactured by Coopers) listed in Table 2 was used, diluted with water to a Brix of 10% or 20%. Each yeast, which had been pre-cultured overnight in wort A diluted with water to a Brix of 5%, was washed once with water, and then 100 mL of the fermentation raw material (Brix 10% or 20%) was placed in a 500 mL baffled Erlenmeyer flask, and the number of yeast cells was 2.0 × 10⁶ per mL of wort. 5 The yeast was added in such a quantity that it reached 1.0 to 2.5 × 10¹ units per 1 mL of wort. The incubator was rotated at 160 rpm and aeration was performed at 20°C, and the yeast count was 1.0 to 2.5 × 10¹ units per 1 mL of wort. 8 After fermentation until solid particles formed, the ethanol concentration and aroma component concentration of the fermentation liquid were quantified. The results are shown in Table 7.

[0073] [Table 7]

[0074] As a result, similar to the case when wort B with Brix 12.8% was used as the fermentation raw material, when using Cybalindonella yeast, the fermented liquid obtained using wort B with Brix 10% and 20% was less than 0.05% (vol / vol), and the isoamyl propionate was 1.4 μg / L or more per Brix, and the (iAmAc + bPEAc) / IBA ratio was 5.1 or more.

[0075] [Example 4] Cybalindonella yeast was inoculated into wort A, and aeration fermentation was carried out in a flask. The composition of the resulting fermentate was investigated to see if it changed depending on the number of yeast cells at the end of fermentation. The yeast strain used was Cybalindonella jadini NBRC112339.

[0076] <100mL flask aeration and stirring fermentation> Wort A was used as the fermentation liquid. First, yeast that had been pre-cultured overnight in wort A diluted with water to a Brix of 5% was washed once with water, and then 100 mL of wort A (Brix 12.8%) was placed in a 500 mL baffled Erlenmeyer flask, with 2.0 × 10 per mL of wort added. 5 The yeast was added to a concentration of (a) 6.5 × 10¹. Next, the wort inoculated with yeast was aerated and stirred in an incubator at a rotation speed of 160 rpm and 20°C, and the number of yeast cells was (a) 6.5 × 10¹ per mL of wort. 7 pieces, (b)8.6×10 7 pieces, (c)1.1×10 8 The mixture was fermented until it became solid. The ethanol concentration and various aroma component concentrations of the resulting fermented liquid were then quantified. The results are shown in Table 8.

[0077] [Table 8]

[0078] A tendency was observed for the concentration of isoamyl acetate, β-phenethyl acetate, and isoamyl propionate in the resulting fermentation liquid to increase with the number of yeast cells present at the end of fermentation. Although the isobutanol concentration also increased in a manner dependent on the amount of yeast inoculated into the fermentation liquid, it was not affected as much as the esters.

[0079] [Example 5] Cybalindonella yeast was inoculated into wort A, and aerated fermentation was carried out in a jar fermenter. The composition of the resulting ferment was then examined. The yeast strain used was Cybalindonella jadini NBRC112339.

[0080] <Jar fermentation> 600 mL of wort A (Brix 12.8%) was placed in a 2 L jar fermenter (manufactured by Marubishi Bioengin Co., Ltd.), and an antifoaming agent (KM-72GS, manufactured by Shin-Etsu Chemical Co., Ltd.) was added to a final concentration of 0.165 g / L. Then, in the jar fermenter, (a) the number of yeast cells was 2.0 × 10 per 1 mL of wort. 4(b) Add in an amount of 10 units and ferment at a temperature of 20°C, (b) Yeast count is 2.0 × 10 units per 1 mL of wort. 5 Add enough to make a total of 10 units and ferment at a temperature of 20°C, or (c) the number of yeast cells is 2.0 × 10 per 1 mL of wort. 5 Fermentation was carried out under three different conditions: adding the yeast to a certain concentration and fermenting at a temperature of 17°C. During fermentation, aeration conditions were started at 240 rpm and 0.5 vvm, and the dissolved oxygen concentration was monitored. The stirring speed was increased to maintain the oxygen supply so that the dissolved oxygen concentration, which decreases with yeast growth, is maintained at 1 ppm or higher. The number of yeast cells was 1.0 × 10⁶ per 1 mL of fermentation liquid. 8 After fermentation until the number of particles was approximately [number], the ethanol concentration and aroma component concentration of the fermented liquid were quantified in the same manner as in Example 1. The results are shown in Table 9.

[0081] [Table 9]

[0082] As a result, similar to Example 1, in which fermentation was carried out by aeration and stirring culture in a flask, the obtained fermentation liquid had an ethanol content of less than 0.05% (vol / vol) per 12.8% Brix, an isoamyl propionate content of 1.4 μg / L or more per Brix, and an (iAmAc + bPEAc) / IBA ratio of 5.1 or more under all conditions (a) to (c).

[0083] [Example 6] Cybalindonella yeast was inoculated into wort A, and aerated fermentation was carried out in a 100L fermentation tank. The composition of the resulting ferment was then examined. The yeast strain used was Cybalindonella jadini NBRC112339.

[0084] <Fermentation in fermentation tanks> 60 liters of wort A (Brix 12.8%) were placed in a 100-liter fermentation tank. Then, the number of yeast cells in the fermentation tank was increased to 2.0 × 10¹⁶ per 1 mL of wort. 5The yeast was added to a concentration of 10 units and fermented. During fermentation, the liquid was pumped from the sampling valve port of the fermentation tank to the aeration line, passed through a static mixer and a dissolved oxygen meter, and returned to the bottom of the tank for circulation. To prevent oxygen deficiency during yeast growth, the dissolved oxygen level was monitored, and intermittent aeration was performed to maintain a dissolved oxygen concentration of 1 ppm or higher. The number of yeast cells was 2.0 × 10 per 1 mL of fermentation liquid. 7 Fermentation was stopped around the time the fermentation reached a certain level. The fermented liquid after fermentation had an ethanol content of less than 0.05% (vol / vol) per 12.8% Brix, and possessed a fruity pineapple-like aroma and a clean, refreshing taste with few off-flavors.

[0085] [Reference example 2] Yeast strains of the genus Cybalindonella were inoculated into wort A, and static fermentation was carried out in a flask. The composition of the resulting fermentate was then examined. The yeast strains used were two strains of Cybalindonella jadini (NBRC987 (type strain) and NBRC112339), Cybalindonella murakii NBRC897 (type strain), Cybalindonella fabiani NBRC1370 (type strain), Cybalindonella satarnus NBRC10697 (type strain), and Cybalindonella subsufficiency NBRC1466 (type strain).

[0086] <Static fermentation> Each yeast strain, pre-cultured overnight in wort A diluted with water to a Brix of 5%, was washed once with water. Then, 170 mL of wort A (Brix 12.8%) was placed in a 200 mL baffled Erlenmeyer flask, and the yeast count was 2.0 × 10⁶ per mL of wort. 7 The mixture was added in sufficient quantities, and static fermentation was carried out at 20°C for 3 days. After fermentation was complete, the ethanol concentration and aroma component concentration of the fermentation liquid were quantified in the same manner as in Example 1. The results are shown in Table 10.

[0087] [Table 10]

[0088] In the fermentation broths obtained by static fermentation, the ethanol concentration was 0.25% (vol / vol) or higher in all cases using Cybalindonella yeast, which was higher than in cases of aerated fermentation. Furthermore, although the concentrations of isoamyl acetate, β-phenethyl acetate, and isoamyl propionate were higher than in cases of aerated fermentation using Saccharomyces yeast, as reported in Non-Patent Literature 1, etc., they were clearly lower than in cases of aerated culture using Cybalindonella yeast.

Claims

1. A method for producing malt fermented liquid, comprising the step of inoculating a fermentation raw material liquid containing malt saccharified products with yeast of the genus Cybalindonella, and carrying out aeration fermentation under conditions in which the dissolved oxygen concentration in the fermented liquid is 1 ppm or more.

2. The method for producing malt fermented liquid according to claim 1, wherein the aeration fermentation is carried out at a temperature of 6°C to 28°C.

3. A method for producing a malt ferment liquor according to claim 1, wherein the ethanol content is less than 0.2% (vol / vol).

4. A method for producing a malt ferment liquor according to claim 1, wherein the isoamyl propionate per Brix is ​​1.4 μg / L or more, and the ratio of the total concentration of isoamyl acetate and β-phenethyl acetate to the isobutanol concentration [([isoamyl acetate concentration (mg / L)] + [β-phenethyl acetate concentration (mg / L)]) / [isobutanol concentration (mg / L)]] is 5.1 or more.

5. A method for producing a malt ferment liquor according to claim 1, wherein the isoamyl acetate content per Brix is ​​0.1 to 2.5 mg / L.

6. The method for producing malt fermented liquid according to claim 1, wherein the fermented raw material liquid has a Brix of 10-20% and a pH of 3-6.

7. The method for producing malt fermented liquid according to claim 1, wherein the aeration fermentation is carried out at a temperature of 6°C to 28°C under conditions that the dissolved oxygen concentration in the fermented liquid is 1 ppm or more.

8. To the fermentation raw material liquid, add the yeast at a rate of 1.0 × 10 per 1 mL. ４ ~2.0 x 10 ７ A method for producing malt fermented liquid according to claim 1, wherein individual doses are administered.

9. The method for producing malt fermented liquid according to claim 1, wherein the yeast is one or more selected from the group consisting of Cybarindonella jadini, Cybarindonella murakii, Cybarindonella fabiani, Cybarindonella satanus, and Cybarindonella subsufficiency.

10. The method for producing malt fermented liquid according to Claim 1, wherein the yeast is one or more selected from the group consisting of Cybarindonella jadini, Cybarindonella murakii, Cybarindonella satanus, and Cybarindonella subsufficiency.

11. A step of producing a malt ferment liquor by the method for producing a malt ferment liquor according to any one of claims 1 to 10, A process for manufacturing a malt fermented beverage using the aforementioned malt fermented liquid as a raw material, A method for producing a malt fermented beverage.

12. A method for producing a malt fermented beverage according to claim 11, comprising the step of diluting the malt fermented liquid.

13. The method for producing a malt-fermented beverage according to claim 11, wherein the malt-fermented beverage is a beer-like sparkling beverage.

14. The isoamyl propionate concentration per Brix is ​​1.4 μg / L or higher. The ratio of the total concentration of isoamyl acetate and β-phenethyl acetate to the concentration of isobutanol [([Isoamyl acetate concentration (mg / L)] + [β-phenethyl acetate concentration (mg / L)]) / [Isobutanol concentration (mg / L)]] is 5.1 or higher, The isoamyl acetate concentration per Brix is ​​0.1 to 2.5 mg / L. A malt-fermented beverage with an ethanol concentration of 0.5% (vol / vol) or less.

15. The malt fermented beverage according to claim 14, wherein the ethanol concentration is less than 0.05% (vol / vol).

16. A malt-fermented beverage according to claim 14 or 15, which is a beer-like sparkling beverage.

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