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

Abstract

The present invention aims to provide a novel beer-flavored fermented alcoholic beverage with improved flavor. According to the present invention, a beer-flavored fermented alcoholic beverage is provided having a 2-phenethyl acetate concentration of 600 ppb or more and 1500 ppb or less. According to the present invention, by including 2-phenethyl acetate in a beer-flavored fermented alcoholic beverage within a predetermined concentration range, a beer-flavored fermented alcoholic beverage with improved flavor can be provided.

Description

Technical Field

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

[0002] A wide variety of beer-taste beverages have been developed in response to the diversification of consumers' food preferences and the growing health consciousness in recent years. In addition, as a technique for improving the flavor and aroma of beers, a method of adding alcohols, aldehydes, various sweeteners and the like (Patent Document 1) is known. However, in view of the increasing level of consumer preference, it can be said that flavor improvement is still demanded for beer-taste beverages. Prior Art Documents Patent Documents

[0003] Patent Document 1 Japanese Unexamined Patent Application Publication No. 2016-214262 Summary of the Invention Problems to be Solved by the Invention

[0004] An object of the present invention is to provide a novel beer-taste fermented alcoholic beverage with improved flavor and aroma. Means for Solving the Problems

[0005] According to the present invention, the following inventions are provided. [1] A beer-taste fermented alcoholic beverage having a 2-phenethyl acetate concentration of 600 ppb or more and 1500 ppb or less. [2] The beverage according to the above [1], wherein the acetoin concentration is 200 ppb or more and 500 ppb or less. [3] The beverage according to the above [1] or [2], comprising a distillate of hop-containing wort fermentation liquid, wherein the ratio of the distillate (mL) to the total volume (mL) of the beverage is 2% or more. [4] The beverage according to [3] above, wherein the alcohol concentration of the distillate is greater than 40 v / v%. [5] The beverage according to [3] or [4] above, wherein the total concentration of Strecker aldehydes in the distillate is 225 ppm or less. [6] The beverage according to any of [3] to [5] above, wherein the octanoic acid concentration of the distillate is 1200 ppb or less and the decanoic acid concentration is 400 ppb or less. [7] A beverage as described in any of [1] to [6] above, wherein the malt content is less than 50%. [8] A beverage as described in any of [1] to [7] above, having an extract content of less than 2 degrees. [9] A method for producing a beer-flavored alcoholic beverage, comprising the step of containing 2-phenethyl acetate at a concentration of 600 ppb or more and 1500 ppb or less.

[10] A method for improving the flavor of a beer-flavored alcoholic beverage, comprising the step of including 2-phenethyl acetate in the production of the beverage at a concentration of 600 ppb or more and 1500 ppb or less.

[0006] According to the present invention, by including 2-phenethyl acetate within a predetermined concentration range in a beer-flavored fermented alcoholic beverage, it is possible to provide a beer-flavored fermented alcoholic beverage with improved flavor. [Modes for carrying out the invention]

[0007] In the present invention, "beer-flavored fermented alcoholic beverage" means a beverage having a beer-like flavor, fermented with yeast using a carbon source, a nitrogen source, and water as raw materials, and includes beer and sparkling alcoholic beverages. Preferred embodiments of the beer-flavored fermented alcoholic beverage include a beer-flavored fermented alcoholic beverage in which malt and / or ungerminated grains are used as at least part of the raw materials, and more preferably a beer-flavored fermented alcoholic beverage in which malt is used as at least part of the raw materials.

[0008] In this invention, "low-malt beer" includes those containing distilled alcohol as an ingredient, and those that do not contain malt or hops. In this invention, "beer" can be defined as a product made by fermenting malt, hops, and water, or a product made by fermenting malt, hops, water, and certain auxiliary ingredients, and that satisfies the following two conditions (limited to those with an alcohol content of less than 20%) (see the Liquor Tax Act (Law No. 6 of 1953), which came into effect on October 1, 2024). • The malt ratio must be 50 / 100 or higher. • The weight of the fruit used (including dried, boiled, or concentrated fruit juice) and certain flavorings must not exceed 5% of the weight of the malt (including those not used).

[0009] When the beer-flavored fermented alcoholic beverage of the present invention uses malt as at least part of its raw materials, the malt usage ratio is, for example, 0%, 0% or more, 1% or less, 1% or more, 2% or less, 2% or more, 3% or less, 3% or more, 4% or more, 5% or less, 5% or more, 6% or less, 6% or more, 7% or less, 7% or more, 8% or less, 8% or more, 9% or less, 9% or more, 10% or less, 10% or more, 11% or less, 11% or more, 12% or less, 12% or more, 13% or less, 13% or more, 14% or less, 14% or more, 15% or less, 15% or more, 16% or less, 16% or less % or more, 17% or less, 17% or more, 18% or less, 18% or more, 19% or less, 19% or more, 20% or less, 20% or more, 21% or less, 21% or more, 22% or more, 22% or more, 23% or less, 23% or more, 24% or less, 24% or more, 25% or less, 25% or more, 26% or less , 26% or more, 27% or less, 27% or more, 28% or less, 28% or more, 29% or less, 29% or more, 30% or less, 30% or more, 31% or less, 31% or more, 32% or less, 32% or more, 33% or less, 33% or more, 34% or less, 34% or more, 35% or less, 35% or more, 36 % or less, 36% or more, 37% or less, 37% or more, 38% or less, 38% or more, 39% or less, 39% or more, 40% or less, 40% or more, 41% or less, 41% or more, 42% or less, 42% or more, 43% or less, 43% or more, 44% or less, 44% or more, 45% or less, 45% or more , 46% or less, 46% or more, 47% or less, 47% or more, 48% or less, 48% or more, 49% or less, 49% or more, 50% or less, 50% or more, 52.5% or less, 52.5% or more, 55% or less, 55% or more, 57.5% or less, 57.5% or more, 60% or less, 60% or more, It can be 62.5% or less, 62.5% or more, 65% or less, 65% or more, 67.5% or less, 67.5% or more, 70% or less, 70% or more, 72.5% or less, 72.5% or more, 75% or less, 75% or more, 77.5% or less, 77.5% or more, 80% or less, 80% or more, 82.5% or less, 82.5% or more, 85% or less, 85% or more, 87.5% or less, 87.5% or more, 90% or less, 90% or more, 92.5% or less, 92.5% or more, 95% or less, 95% or more, 97.5% or less, 97.5% or more, 100% or less, or 100%.These upper and lower limits can be combined in any way, "less than or equal to" can be changed to "less than", and "greater than or equal to" can be changed to "greater than". In this invention, "malt usage ratio" refers to the ratio of the mass of malt to the mass of all raw materials excluding hops and brewing water.

[0010] The beer-flavored fermented alcoholic beverage of the present invention can use, for example, barley malt or wheat malt as malt, and may use one type of malt or a combination of multiple types of malt.In the beer-flavored fermented alcoholic beverage of the present invention, the ratio of barley malt (mass) to raw malt (mass) is, for example, 0%, 0% or more, 1% or less, 1% or more, 2% or less, 2% or more, 3% or less, 3% or more, 4% or more, 5% or less, 5% or more, 6% or less, 6% or more, 7% or less, 7% or more, 8% or less, 8% or more, 9% or less, 9% or more, 10% or less, 10% or more, 11% or less, 11% or more, 12% or less, 12% or more, 13% or less, 13% or more, 14% or less, 14% or more, 15% or less, 15% or more, 16% or less, 16% 17% or more, 17% or more, 18% or less, 18% or less, 19% or less, 19% or more, 20% or less, 20% or more, 21% or less, 21% or more, 22% or less, 22% or more, 23% or less, 23% or more, 24% or less, 24% or more, 25% or less, 25% or more, 26% or less, 26% or more, 27% or less, 27% or more, 28% or less, 28% or more, 29% or less, 29% or more, 30% or less, 30% or more, 31% or less, 31% or more, 32% or more, 32% or more, 33% or less, 33% or more, 34% or less, 34% or more, 35% or less, 35% or more, 36% Below, 36% or more, 37% or less, 37% or more, 38% or less, 38% or more, 39% or less, 39% or more, 40% or less, 40% or more, 41% or less, 41% or more, 42% or less, 42% or more, 43% or less, 43% or less, 44% or less, 44% or more, 45% or less, 45% or less, 46% or less, 46% or more, 47% or less, 47% or more, 48% or less, 48% or more, 49% or less, 49% or more, 50% or less, 50% or more, 52.5% or more, 52.5% or less, 55% or more, 55% or less, 57.5% or more, 57.5% or less, 60% or more, 60% or less, 6 It can be 2.5% or more, 62.5% or less, 65% or more, 65% or less, 67.5% or more, 67.5% or less, 70% or more, 70% or less, 72.5% or more, 72.5% or less, 75% or more, 75% or less, 77.5% or more, 77.5% or less, 80% or more, 80% or less, 82.5% or more, 82.5% or less, 85% or more, 85% or less, 87.5% or more, 87.5% or less, 90% or more, 90% or less, 92.5% or more, 92.5% or less, 95% or more, 95% or less, 97.5% or more, 97.5% or less, 100% or less, or 100%.These upper and lower limits can be combined in any way; "less than or equal to" can be changed to "less than," and "greater than or equal to" can be changed to "greater than."In the beer-flavored fermented alcoholic beverage of the present invention, the proportion of wheat malt (mass) to the total amount of raw malt (mass) is, for example, 0%, 0% or more, 1% or less, 1% or more, 2% or less, 2% or more, 3% or less, 3% or more, 4% or more, 5% or less, 5% or more, 6% or less, 6% or more, 7% or less, 7% or more, 8% or less, 8% or more, 9% or less, 9% or more, 10% or less, 10% or more, 11% or less, 11% or more, 12% or less, 12% or more, 13% or less, 13% or more, 14% or less, 14% or more, 15% or less, 15% or more, 16% or less, 1 6% or more, 17% or less, 17% or more, 18% or less, 18% or more, 19% or less, 19% or more, 20% or less, 20% or more, 21% or less, 21% or more, 22% or more, 22% or more, 23% or less, 23% or more, 24% or less, 24% or more, 25% or less, 25% or more, 26% or more Lower, 26% or more, 27% or less, 27% or less, 28% or less, 28% or more, 29% or less, 29% or more, 30% or less, 30% or more, 31% or less, 31% or more, 32% or less, 32% or more, 33% or less, 33% or more, 34% or less, 34% or more, 35% or less, 35% or more, 36 % or less, 36% or more, 37% or less, 37% or more, 38% or less, 38% or more, 39% or less, 39% or more, 40% or less, 40% or more, 41% or less, 41% or more, 42% or less, 42% or more, 43% or less, 43% or more, 44% or less, 44% or more, 45% or less, 45% or more , 46% or less, 46% or more, 47% or less, 47% or more, 48% or less, 48% or more, 49% or less, 49% or more, 50% or less, 50% or more, 52.5% or more, 52.5% or less, 55% or more, 55% or less, 57.5% or more, 57.5% or less, 60% or more, 60% or less, It can be 62.5% or more, 62.5% or less, 65% or more, 65% or less, 67.5% or more, 67.5% or less, 70% or more, 70% or less, 72.5% or more, 72.5% or less, 75% or more, 75% or less, 77.5% or more, 77.5% or less, 80% or more, 80% or less, 82.5% or more, 82.5% or less, 85% or more, 85% or less, 87.5% or more, 87.5% or less, 90% or more, 90% or less, 92.5% or more, 92.5% or less, 95% or more, 95% or less, 97.5% or more, 97.5% or less, 100% or less, or 100%. In the above, "or more" can be written as "greater than".These upper and lower limits can be combined in any way; "less than or equal to" can be changed to "less than," and "greater than or equal to" can be changed to "greater than."

[0011] The beer-flavored fermented alcoholic beverage of the present invention allows for the alcohol concentration to be set arbitrarily, but the lower limit of the alcohol concentration (greater than or equal to) is, for example, 1.0v / v%, 1.1v / v%, 1.2v / v%, 1.3v / v%, 1.4v / v%, 1.5v / v%, 1.6v / v%, 1.7v / v%, 1.8v / v%, 1.9v / v%, 2.0v / v%, 2.1v / v%, 2.2v / v%, 2.3v / v%, 2.4v / v%, 2.5v / v%, 2.6v / v%, 2.7v / v%, 2.8v / v%, 2.9v / v%, 3.0 The values ​​can be v / v%, 3.1v / v%, 3.2v / v%, 3.3v / v%, 3.4v / v%, 3.5v / v%, 3.6v / v%, 3.7v / v%, 3.8v / v%, 3.9v / v%, or 4.0v / v%, with upper limits (less than or equal to) being, for example, 11.0v / v%, 10.9v / v%, 10.8v / v%, 10.7v / v%, 10.6v / v%, 10.5v / v%, 10.4v / v%, 10.3v / v%, 10.2v / v%, 10.1v / v%, 10.0v / v%, 9.9v / v%, 9.8v / v%, 9.7v / v%, 9.6v / v%, 9.5v / v%, 9.4v / v%, 9.3v / v%, 9.2v / v%, 9.1v / v%, 9.0v / v%, 8.9v / v%, 8.8v / v%, 8.7v / v%, 8.6v / v%, 8.5v / v%, 8.4v / v%, 8.3v / v%, 8.2v / v%, 8.1v / v%, 8.0v / v%, 7.9v / v%, 7.8v / v%, 7.7v / v%, 7.6v / v%, 7.5v / v%, 7.4v / v%, 7.3v / v%, 7.2v / v%, 7.1v / v%, 7.0v / v%, 6.9v / v%, 6.8v / v% , 6.7v / v%, 6.6v / v%, 6.5v / v%, 6.4v / v%, 6.3v / v%, 6.2v / v%, 6.1v / v%, 6. 0v / v%, 5.9v / v%, 5.8v / v%, 5.7v / v%, 5.6v / v%, 5.5v / v%, 5.4v / v%, 5.3v / v%, 5.2v / v%, 5.1v / v%, 5.0v / v%, 4.9v / v%, 4.8v / v%, 4.7v / v%, 4.6v / v%, 4.5v / v%, 4.4v / v%, 4.3v / v%, 4.2v / v%, 4.1v / v% or 4.0v / v%.These lower and upper limits can be combined arbitrarily, and the alcohol concentration of the beer-flavored fermented alcoholic beverage of the present invention can be, for example, 1.0 v / v% to 11.0 v / v%, 1.0 v / v% to 10.0 v / v%, 1.0 v / v% to 9.0 v / v%, 1.0 v / v% to 8.0 v / v%, 1.0 v / v% to 7.0 v / v%, 1.0 v / v% / v% to 6.0v / v%, 1.0v / v% to 5.0v / v%, 1.0v / v% to 4.0v / v%, 2.0v / v% to 11.0v / v%, 2.0v / v% to 10 .0v / v% or less, 2.0v / v% or more and 9.0v / v% or less, 2.0v / v% or more and 8.0v / v% or less, 2.0v / v% or more and 7.0v / v% or less, 2.0v / v% or more and 6.0v / v% or less, 2.0v / v% or more and 5.0v / v% or less, 2.0v / v% or more and 4.0v / v% or less, 3.0v / v% or more and 11.0v / v% or less, 3.0v / v% or more and 10.0v / v% or less, 3.0v / v % or more and 9.0v / v% or less, 3.0v / v% or more and 8.0v / v% or less, 3.0v / v% or more and 7.0v / v% or less, 3.0v / v% or more and 6.0v / v% or less, 3.0v / v% or more and 5.0v / v It can be less than or equal to %, 3.0v / v% to 4.0v / v%, 4.0v / v% to 11.0v / v%, 4.0v / v% to 10.0v / v%, 4.0v / v% to 9.0v / v%, 4.0v / v% to 8.0v / v%, 4.0v / v% to 7.0v / v%, 4.0v / v% to 6.0v / v%, or 4.0v / v% to 5.0v / v%.

[0012] The alcohol concentration (ethanol concentration) of beer-flavored fermented alcoholic beverages can be measured, for example, by the method specified in the National Tax Agency's prescribed analytical method.

[0013] The beer-flavored fermented alcoholic beverage of the present invention is characterized in that the 2-phenethyl acetate (CAS RN: 103-45-7) is within a predetermined concentration range. The lower limit (greater than or equal to) of the 2-phenethyl acetate concentration in the beer-flavored fermented alcoholic beverage of the present invention is 600 ppb, but the following are also acceptable: 610 ppb, 620 ppb, 630 ppb, 640 ppb, 650 ppb, 660 ppb, 670 ppb, 680 ppb, 690 ppb, 700 ppb, 710 ppb, 720 ppb, 730 ppb, 740 ppb, 750 ppb, 760 ppb, 770 ppb It can also be ppb, 780ppb, 790ppb, 800ppb, 810ppb, 820ppb, 830ppb, 840ppb, 850ppb, 860ppb, 870ppb, 880ppb, 890ppb, 900ppb, 910ppb, 920ppb, 930ppb, 940ppb, 950ppb, 960ppb, 970ppb, 980ppb, 990ppb, or 1000ppb. The upper limits (less than or equal to) of the 2-phenethyl acetate concentration in the beer-flavored fermented alcoholic beverage of the present invention are, for example, 1500 ppb, 1490 ppb, 1480 ppb, 1470 ppb, 1460 ppb, 1450 ppb, 1440 ppb, 1430 ppb, 1420 ppb, 1410 ppb, 1400 ppb, 1390 ppb, and 1380 ppb. b. The PP levels can be 1370ppb, 1360ppb, 1350ppb, 1340ppb, 1330ppb, 1320ppb, 1310ppb, 1300ppb, 1290ppb, 1280ppb, 1270ppb, 1260ppb, 1250ppb, 1240ppb, 1230ppb, 1220ppb, 1210ppb, or 1200ppb.These lower and upper limits can be combined in any way, for example, 600 ppb to 1500 ppb, 600 ppb to 1450 ppb, 600 ppb to 1400 ppb, 600 ppb to 1350 ppb, 600 ppb to 1300 ppb, 600 ppb to 1250 ppb, 600 ppb to 1200 ppb, and 700 ppb or less. Upper 1500ppb or less, 700ppb or more and 1450ppb or less, 700ppb or more and 1400ppb or less, 700ppb or more and 1350ppb or less, 700ppb or more and 1300ppb or less, 700 ppb to 1250ppb, 700ppb to 1200ppb, 800ppb to 1500ppb, 800ppb to 1450ppb, 800ppb to 1400ppb , 800ppb to 1350ppb, 800ppb to 1300ppb, 800ppb to 1250ppb, 800ppb to 1200ppb, 900ppb to 1500ppb, 900ppb to 1450ppb, 900ppb to 1400ppb, 900ppb to 1350ppb, 900ppb to 1300ppb, 900ppb or more The levels can be 1250 ppb or less, 900 ppb to 1200 ppb, 1000 ppb to 1500 ppb, 1000 ppb to 1450 ppb, 1000 ppb to 1400 ppb, 1000 ppb to 1350 ppb, 1000 ppb to 1300 ppb, 1000 ppb to 1250 ppb, or 1000 ppb to 1200 ppb. In this invention, "ppm" is synonymous with "mg / L" and "ppb" is synonymous with "μg / L".

[0014] The 2-phenethyl acetate concentration of the beer-flavored fermented alcoholic beverage of the present invention is also 600 ppb to 1000 ppb, 600 ppb to 950 ppb, 600 ppb to 900 ppb, 600 ppb to 850 ppb, 600 ppb to 800 ppb, 600 ppb to 750 ppb, 600 ppb to 700 ppb, 700 ppb to 1000 ppb, 700 ppb to 950 ppb, 700 ppb to 900 ppb, 700 ppb to 850 ppb, and 700 ppb to 8 It can also be set to 00 ppb or less, 700 ppb to 750 ppb, 800 ppb to 1000 ppb, 800 ppb to 950 ppb, 800 ppb to 900 ppb, 800 ppb to 850 ppb, 900 ppb to 1000 ppb, 1200 ppb to 1500 ppb, 1200 ppb to 1450 ppb, 1200 ppb to 1400 ppb, 1300 ppb to 1450 ppb, 1300 ppb to 1400 ppb, or 1400 ppb to 1450 ppb.

[0015] In the present invention, the 2-phenethyl acetate concentration can be measured, for example, using gas chromatography (GC) with an FID detector. As shown in the examples below, the aroma components in the beverage can be extracted using a polystyrene-divinylbenzene copolymer solid-phase column, and the obtained extract can be subjected to GC / FID to measure the concentration.

[0016] In the production of the beer-flavored fermented alcoholic beverage of the present invention, the concentration of 2-phenethyl acetate can be adjusted by adding it. For example, if there is a step in the manufacturing process where 2-phenethyl acetate may volatilize and disappear (e.g., a boiling step), the concentration can be adjusted by adding 2-phenethyl acetate at any stage of the manufacturing process so that it falls within a predetermined concentration range.

[0017] In this invention, in addition to adding 2-phenethyl acetate during the beverage manufacturing process, 2-phenethyl acetate can be incorporated into a beer-flavored fermented alcoholic beverage by setting the manufacturing conditions. Non-limiting examples of such manufacturing conditions include adjusting the brewing conditions, increasing the amount of raw materials containing the substance used, increasing the amount of raw materials that generate the substance in the final product, and adjusting the concentration of substances converted to the substance by yeast fermentation.

[0018] The beer-flavored fermented alcoholic beverage of the present invention is characterized by its excellent flavor profile and satisfying mouthfeel. Previous beer-flavored fermented alcoholic beverages suffered from a weaker flavor profile when the malt content was low. The beer-flavored fermented alcoholic beverage of the present invention overcomes this problem by improving flavor profile and mouthfeel even when the malt content is low (e.g., less than 50%). Here, in the present invention, "flavor profile" refers to the intensity of the flavor felt when the beverage is taken into the mouth, and "satisfaction" refers to the intensity of the aftertaste felt after swallowing.

[0019] The beer-flavored fermented alcoholic beverage of the present invention is not limited in its manufacturing procedure, as long as it contains 2-phenethyl acetate within a predetermined concentration range, and can be manufactured according to the normal manufacturing procedure for beer-flavored fermented alcoholic beverages. For example, a beer-flavored fermented alcoholic beverage can be produced by adding fermenting yeast to wort prepared from brewing raw materials such as malt, hops, adjuncts, and brewing water, storing the resulting fermented liquid at a low temperature, removing the yeast by a filtration process, and, if necessary, further diluting it. To include a predetermined concentration of 2-phenethyl acetate in the beer-flavored fermented alcoholic beverage, as described above, 2-phenethyl acetate can be added during the beverage manufacturing process, or by appropriately setting the raw materials or manufacturing conditions. In this way, a beer-flavored fermented alcoholic beverage with a 2-phenethyl acetate concentration within a predetermined range can be manufactured.

[0020] In the present invention, the preparation of the preparation liquid can be performed according to a conventional method, for example, by sequentially performing the steps of: (a) saccharifying a mixture of a raw material containing malt and water, followed by filtering to obtain wort; (b) adding hops and boiling the wort, wherein the hops can be added before and / or during boiling of the wort; and (c) cooling the boiled wort.

[0021] In the present invention, in addition to malt, hops and water, auxiliary raw materials specified by the Liquor Tax Act such as rice, corn, sorghum, potato, starch, saccharides (e.g., liquid sugar), fruits, coriander and the like, nitrogen sources such as protein hydrolysates, yeast extract and the like, and other additives such as pigments, foam formation and foam retention improving agents, water conditioners, fermentation aids and the like can be used as brewing raw materials. In addition, ungerminated cereals (e.g., ungerminated barley (including those that have been extracted), ungerminated wheat (including those that have been extracted)) may also be used as brewing raw materials.

[0022] In the present invention, the decomposition treatment can also be performed by adding a proteolytic enzyme, a saccharide-degrading enzyme, and a fibrinolytic enzyme respectively, or by adding these in combination at any timing before the completion of the fermentation step (e.g., during preparation, during fermentation, or both during preparation and fermentation). Examples of the proteolytic enzyme include enzymes derived from brewing raw materials such as malt, and commercially available protease enzyme preparations; examples of the saccharide-degrading enzyme include enzymes derived from brewing raw materials such as malt, and commercially available enzyme preparations (α-amylase, β-amylase, glucoamylase, α-glucosidase, pullulanase, isoamylase, etc.); examples of the fibrinolytic enzyme include enzymes derived from brewing raw materials such as malt, and commercially available enzyme preparations (β-glucanase, xylanase, hemicellulase, etc.).

[0023] In the present invention, in the saccharification step, malt having high endoprotease activity and / or an enzyme preparation having endoprotease activity can be used to promote proteolysis, and malt having low endoprotease activity can be used to inhibit proteolysis.

[0024] In this invention, the saccharification temperature can be, for example, 30°C to 100°C, 35°C to 100°C, or 40°C to 100°C. The saccharification time can be set appropriately considering the saccharification temperature, but can be, for example, 30 minutes to 180 minutes, 50 minutes to 150 minutes, or 60 minutes to 140 minutes. In this invention, the boiling conditions can be set according to conventional methods.

[0025] In this invention, the boiling temperature can be, for example, 100°C to 150°C, 100°C to 140°C, or 100°C to 130°C. The boiling time can be set appropriately considering the boiling temperature, but can be, for example, 10 minutes to 180 minutes, 20 minutes to 150 minutes, or 30 minutes to 120 minutes.

[0026] In the present invention, the fermentation conditions are not particularly limited and can be carried out according to conventional methods.

[0027] In the present invention, the alcohol concentration can be adjusted using raw material alcohol (95%), but it can also be adjusted using the distillate of hop-containing wort fermentation liquid. Here, the distillate of hop-containing wort fermentation liquid can be obtained by distilling the hop-containing wort fermentation liquid obtained by the same procedure as for the production of the beer-flavored fermented alcoholic beverage described above. As shown in the examples below, for example, the distillate of hop-containing wort fermentation liquid can be obtained by the following procedure. (i) Mix the raw materials containing malt with water to saccharify, and add hops before and / or during boiling to obtain a wort. (ii) The wort boil is cooled and fermented with brewer's yeast to obtain a wort ferment. (iii) The wort ferment is subjected to distillation to recover the alcohol fraction (containing alcohol and aroma components) and obtain the distillate of the hop-containing wort ferment.

[0028] In other words, in the present invention, the distillate of the hop-containing wort ferment liquor refers to the alcohol fraction recovered by distilling the wort ferment liquor obtained by fermenting wort with brewer's yeast.

[0029] In the present invention, distillation of the wort ferment is preferably carried out by reduced pressure distillation. The distillation pressure can be, for example, 40 mbar to 150 mbar, 40 mbar to 120 mbar, 40 mbar to 100 mbar, 50 mbar to 150 mbar, 50 mbar to 120 mbar, 50 mbar to 100 mbar, 50 mbar to 90 mbar, 50 mbar to 80 mbar, 60 mbar to 150 mbar, 60 mbar to 120 mbar, 60 mbar to 100 mbar, 60 mbar to 90 mbar, or 60 mbar to 80 mbar. The distillation temperature can be, for example, 30°C to 70°C, 30°C to 65°C, 30°C to 60°C, 30°C to 55°C, 30°C to 50°C, 35°C to 70°C, 35°C to 65°C, 35°C to 60°C, 35°C to 55°C, 35°C to 50°C, 40°C to 70°C, 35°C to 70°C, 35°C to 65°C, 35°C to 60°C, 35°C to 55°C, 35°C to 50°C, 40°C to 70°C, 40°C to 65°C, 40°C to 60°C, 40°C to 55°C, or 40°C to 50°C.

[0030] In the present invention, the alcohol concentration of the distillate of the hop-containing wort ferment is greater than 40 v / v%, and can be, for example, 45 v / v% to 60 v / v%, 47.5 v / v% to 60 v / v%, 50 v / v% to 60% v / v%, 52.5 v / v% to 60 v / v%, or 55 v / v% to 60% v / v%, 57.5 v / v% to 60 v / v%, 45 v / v% to 55 v / v%, 47.5 v / v% to 55 v / v%, 50 v / v% to 55 v / v%, 45 v / v% to 52.5 v / v%, or 45 v / v% to 50 v / v%, and "less than or equal to" can be changed to "less than", and "greater than or equal to" can be changed to "greater than".

[0031] In the present invention, the upper limit (less than or equal to) of the concentration of Strecker aldehydes in the distillate of the hop-containing wort fermentation liquid is 225 ppb, but can be 220 ppb, 215 ppb, 210 ppb, 205 ppb, 200 ppb, 195 ppb, 190 ppb, 185 ppb, 180 ppb, 175 ppb, 170 ppb, 165 ppb, 160 ppb, 155 ppb, or 150 ppb, and the lower limit (greater than or equal to) can be, for example, 0 ppb, 10 ppb, 50 ppb, or 100 ppb. These lower and upper limits can be combined in any way. Note that the concentration of Strecker aldehydes refers to the total concentration of isobutanal, 2-methylbutanal, and 3-methylbutanal, and the total concentration of isobutanal, 2-methylbutanal, and 3-methylbutanal is calculated by adding up their individual concentrations.

[0032] In the present invention, the upper limit (less than or equal to) of the isobutanal concentration in the distillate of the hop-containing wort ferment liquor can be, for example, 15 ppb, 14 ppb, 13 ppb, 12 ppb, 11 ppb, 10 ppb, 9 ppb, or 8 ppb, and the lower limit (greater than or equal to) can be, for example, 0 ppb, 1 ppb, 2 ppb, 3 ppb, 4 ppb, or 5 ppb. These lower and upper limits can be combined in any way.

[0033] In the present invention, the upper limit (less than or equal to) of the 2-methylbutanal concentration in the distillate of the hop-containing wort ferment liquor can be, for example, 10 ppb, 9 ppb, 8 ppb, 7 ppb, 6 ppb, or 5 ppb, and the lower limit (greater than or equal to) can be, for example, 0 ppb, 1 ppb, 2 ppb, or 3 ppb. These lower and upper limits can be combined in any way.

[0034] In the present invention, the upper limit (less than or equal to) of the 3-methylbutanal concentration in the distillate of the hop-containing wort ferment liquor can be, for example, 200 ppb, 190 ppb, 180 ppb, 170 ppb, 160 ppb, 150 ppb, 140 ppb, 130 ppb, 120 ppb, 110 ppb, or 100 ppb, and the lower limit (greater than or equal to) can be, for example, 0 ppb, 10 ppb, 20 ppb, 30 ppb, 40 ppb, or 50 ppb. These lower and upper limits can be combined in any way.

[0035] In this invention, the upper limit (less than or equal to) of the octanoic acid concentration in the distillate of the hop-containing wort fermentation liquid is 1200 ppb, but also 1150 ppb, 1100 ppb, 1050 ppb, 1000 ppb, 990 ppb, 980 ppb, 970 ppb, 960 ppb, 950 ppb, 940 ppb, 930 ppb, 920 ppb, 910 ppb, 900 ppb, 890 ppb, 880 ppb, 870 ppb, 860 ppb, 850 ppb, 840 ppb, 830 ppb, 820 ppb, 810 ppb, 800 ppb, 790 ppb, 780 ppb, and 760 ppb. The limits can also be 750ppb, 740ppb, 730ppb, 720ppb, 710ppb, 700ppb, 690ppb, 680ppb, 670ppb, 660ppb, 650ppb, 640ppb, 630ppb, 620ppb, 610ppb, 600ppb, 590ppb, 580ppb, 570ppb, 560ppb, 550ppb, 540ppb, 530ppb, 520ppb, 510ppb, or 500ppb, and the lower limit (greater than or equal to) can be, for example, 0ppb, 10ppb, 50ppb, or 100ppb. These lower and upper limits can be combined in any way.

[0036] In the present invention, the upper limit (less than or equal to) of the decanoic acid concentration in the distillate of the hop-containing wort ferment is 400 ppb, but it can also be 390 ppb, 380 ppb, 370 ppb, 360 ppb, 350 ppb, 340 ppb, 330 ppb, 320 ppb, 310 ppb, 300 ppb, 290 ppb, 280 ppb, 270 ppb, 260 ppb, 250 ppb, 240 ppb, 230 ppb, 220 ppb, 210 ppb, or 200 ppb, and the lower limit (greater than or equal to) can be, for example, 0 ppb, 10 ppb, 50 ppb, or 100 ppb. These lower and upper limits can be combined in any way.

[0037] In the present invention, when obtaining the distillate of the hop-containing wort ferment, the malt usage ratio of the raw materials for the hop-containing wort ferment can be the same as that of the beer-flavored fermented alcoholic beverage of the present invention, but is preferably 50% or more, and is also acceptable at 52.5% or less, 52.5% or more, 55% or less, 55% or more, 57.5% or less, 57.5% or more, 60% or less, 60% or more, 62.5% or less, 62.5% or more, 65% or less, 65% or more, 67.5% or less, and 67. The upper and lower limits can be 5% or more, 70% or less, 70% or more, 72.5% or less, 72.5% or more, 75% or more, 77.5% or less, 77.5% or more, 80% or less, 80% or more, 82.5% or less, 82.5% or more, 85% or less, 85% or more, 87.5% or less, 87.5% or more, 90% or less, 90% or more, 92.5% or less, 92.5% or more, 95% or less, 95% or more, 97.5% or less, 97.5% or more, 100% or less, or 100%. These upper and lower limits can be combined in any way, "or less" can be changed to "less than", and "or more" can be changed to "greater than".

[0038] In the beer-flavored fermented alcoholic beverage of the present invention, the lower limit (greater than or equal to) of the ratio of the distillate of hop-containing wort ferment (mL) to the total volume (mL) of the beverage can be, for example, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, or 10%, and the upper limit (less than or equal to) can be 20%, 19.5%, 19%, 18.5%, 18%, 17.5%, 17%, 16.5%, 16%, 15.5%, 15%, 14.5%, 14%, 13.5%, 13%, 12.5%, 12%, 11.5%, 11%, 10.5%, or 10%. These lower and upper limits can be combined in any way, for example, 1% to 20%, 1% to 15%, 1% to 10%, 5% to 20%, 5% to 15%, or 5% to 10%. The ratio can be the ratio assuming the alcohol concentration of the distillate of the hop-containing wort ferment is 55 v / v%. For example, the ratio of the distillate (mL) of hop-containing wort ferment with an alcohol concentration of 50 v / v% to the total volume (mL) of the beverage can be expressed as a converted value obtained by multiplying the actual volume ratio by 50 / 55. The ratio can be determined by calculating the amount of hop-containing wort ferment distillate required for the beer-flavored fermented alcoholic beverage to reach the desired alcohol concentration (e.g., 5 v / v%).

[0039] In the beer-flavored fermented alcoholic beverage of the present invention, the alcohol concentration can be adjusted using either or both of the distillate of hop-containing wort fermentation liquid and raw material alcohol (95%). In this case, the ratio of the distillate of hop-containing wort fermentation liquid (mL) to the total amount (mL) of the distillate of hop-containing wort fermentation liquid and raw material alcohol can be 25% or more, and can also be 30% or more, 35% or more, 40% or more, 45% or more, 50% or less, 50% or more, 55% or less, 55% or more, 60% or less, 60% or more, 65% or less, 65% or more, 70% or less, 70% or more, 75% or less, 75% or more, 80% or less, 80% or more, 85% or less, 85% or more, 90% or less, 90% or more, 95% or less, 95% or more, 100% or less, or 100%, with 50% or more being preferred in terms of flavor improvement. These lower and upper limits can be combined in any way; "less than or equal to" can be changed to "less than," and "greater than or equal to" can be changed to "greater than."

[0040] The beer-flavored fermented alcoholic beverage of the present invention may further contain acetoin (CAS RN: 513-86-0). In the beer-flavored fermented alcoholic beverage of the present invention, the lower limit (greater than or equal to) of the acetoin concentration may be, for example, 200 ppb, 210 ppb, 220 ppb, 230 ppb, 240 ppb, 250 ppb, 260 ppb, 270 ppb, 280 ppb, 290 ppb, 300 ppb, 310 ppb, 320 ppb, 330 ppb, 340 ppb, or 350 ppb. Furthermore, the upper limit (or less than or equal to) of the acetoin concentration in the beer-flavored fermented alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but for example, it can be 500ppb, 490ppb, 480ppb, 470ppb, 460ppb, 450ppb, 440ppb, 430ppb, 420ppb, 410ppb, 400ppb, 390ppb, 380ppb, 370ppb, 360ppb, 350ppb, 340ppb, 330ppb, 320ppb, 310ppb, or 300ppb. These lower and upper limits can be combined in any way, for example, 200 ppb to 500 ppb, 200 ppb to 450 ppb, 200 ppb to 400 ppb, 200 ppb to 350 ppb, 200 ppb to 300 ppb, 250 ppb to 500 ppb, 250 ppb to 450 ppb, 250 ppb to 400 ppb, 250 ppb to 350 ppb, 250 ppb to 300 ppb, 300 ppb to 500 ppb, 300 ppb to 450 ppb, 300 ppb to 400 ppb, 300 ppb to 500 ppb, or 350 ppb to 450 ppb, or 350 ppb to 400 ppb, or 350 ppb to 400 ppb.

[0041] In the present invention, the acetoin concentration of a beverage can be measured by GC / MS analysis. For example, as shown in the examples below, the aroma components in the beverage can be separated using a C18 solid-phase column, and the resulting analytical sample can be subjected to GC / MS to measure the acetoin concentration.

[0042] In the production of the beer-flavored fermented alcoholic beverage of the present invention, the concentration can be adjusted by adding acetoin.

[0043] In this invention, in addition to adding acetoin during the beverage manufacturing process, the acetoin concentration can be adjusted by selecting raw materials. Non-limiting examples of raw materials containing acetoin and raw materials that generate acetoin in the final product include barley malt and wheat malt, but extracts obtained by enzymatically treating these to increase the acetoin content can also be used. The acetoin concentration of the fermented beer-flavored fermented alcoholic beverage of this invention can also be adjusted by appropriately setting the manufacturing conditions. Non-limiting examples of such manufacturing conditions include brewing conditions, selection of yeast (including strains), adjustment of yeast usage, adjustment of fermentation conditions, selection and adjustment of filtration aids. Furthermore, the concentration can also be adjusted by adding acetoin at any stage of the manufacturing process.

[0044] The extract content of the beer-flavored fermented alcoholic beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be, for example, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, or 2.0 degrees, and its upper limit (less than or equal to) is 5. It can be 0 degrees, 4.9 degrees, 4.8 degrees, 4.7 degrees, 4.6 degrees, 4.5 degrees, 4.4 degrees, 4.3 degrees, 4.2 degrees, 4.1 degrees, 4.0 degrees, 3.9 degrees, 3.8 degrees, 3.7 degrees, 3.6 degrees, 3.5 degrees, 3.4 degrees, 3.3 degrees, 3.2 degrees, 3.1 degrees, 3.0 degrees, 2.9 degrees, 2.8 degrees, 2.7 degrees, 2.6 degrees, 2.5 degrees, 2.4 degrees, 2.3 degrees, 2.2 degrees, 2.1 degrees, 2.0 degrees, 1.9 degrees, 1.8 degrees, 1.7 degrees, 1.6 degrees, or 1.5 degrees.These lower and upper limits can be combined in any way, for example, 0.1 degrees or more and 5.0 degrees or less, 0.1 degrees or more and 4.5 degrees or less, 0.1 degrees or more and 4.0 degrees or less, 0.1 degrees or more and 3.5 degrees or less, 0.1 degrees or more and 3.0 degrees or less, 0.1 degrees or more and 2.5 degrees or less, 0.1 degrees or more and 2.0 degrees or less, 0.1 degrees or more and less than 2.0 degrees, 0.1 degrees or more and 1.5 degrees or less, 0.2 degrees or more and 5.0 degrees or less, 0.2 degrees or more and 4.5 degrees or less, 0.2 degrees or more and 4.0 degrees or less, 0.2 degrees or more and 3.5 degrees or less, 0.2°C to 3.0°C, 0.2°C to 2.5°C, 0.2°C to 2.0°C, 0.2°C to less than 2.0°C, 0.2°C to 1.5°C, 0.3°C to 5.0°C, 0.3°C to 4.5°C, 0.3°C to 4.0°C, 0.3°C to 3.5°C, 0.3°C to 3.0°C, 0.3°C to 2.5°C, 0.3°C to 2.0°C, 0.3°C to less than 2.0°C, 0.3°C to 1.5°C, 0.5°C to 5.0°C, 0.5°C to 4. 5 degrees or less, 0.5 degrees to 4.0 degrees, 0.5 degrees to 3.5 degrees, 0.5 degrees to 3.0 degrees, 0.5 degrees to 2.5 degrees, 0.5 degrees to 2.0 degrees, 0.5 degrees to less than 2.0 degrees, 0.5 degrees to 1.5 degrees, 1.0 degrees to 5.0 degrees, 1.0 degrees to 4.5 degrees, 1.0 degrees to 4.0 degrees, 1.0 degrees to 3.5 degrees, 1.0 degrees to 3.0 degrees, 1.0 degrees to 2.5 degrees, 1.0 degrees to 2.0 degrees, 1.0 degrees to less than 2.0 degrees, 1.0 The alcohol content can be between 1.5 degrees and 1.5 degrees, between 1.5 degrees and 5.0 degrees, between 1.5 degrees and 4.5 degrees, between 1.5 degrees and 4.0 degrees, between 1.5 degrees and 3.5 degrees, between 1.5 degrees and 3.0 degrees, between 1.5 degrees and 2.5 degrees, between 1.5 degrees and 2.0 degrees, between 1.5 degrees and less than 2.0 degrees, between 2.0 degrees and 5.0 degrees, between 2.0 degrees and 4.5 degrees, between 2.0 degrees and 4.0 degrees, between 2.0 degrees and 3.5 degrees, between 2.0 degrees and 3.0 degrees, or between 2.0 degrees and 2.5 degrees. The extract content of the beer-flavored fermented alcoholic beverage of the present invention can be measured, for example, using commercially available equipment (e.g., an alcoholizer).

[0045] The EBC color of the beer-flavored fermented alcoholic beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be 4.0 EBC, 4.5 EBC, 5.0 EBC, 5.5 EBC, or 6.0 EBC, and its upper limit (less than or equal to) can be 15.0 EBC, 14.5 EBC, 14.0 EBC, 13.5 EBC, 13.0 EBC, 12.5 EBC, 12.0 EBC, 11.5 EBC, 11.0 EBC, 10.5 EBC, 10.0 EBC, or 9.9 EBC. The EBC color can be 9.8EBC, 9.7EBC, 9.6EBC, 9.5EBC, 9.4EBC, 9.3EBC, 9.2EBC, 9.1EBC, 9.0EBC, 8.9EBC, 8.8EBC, 8.7EBC, 8.6EBC, 8.5EBC, 8.4EBC, 8.3EBC, 8.2EBC, 8.1EBC, 8.0EBC, 7.9EBC, 7.8EBC, 7.7EBC, 7.6EBC, 7.5EBC, 7.4EBC, 7.3EBC, 7.2EBC, 7.1EBC, or 7.0EBC. These lower and upper limits can be combined in any way. The EBC color of the beer-flavored fermented alcoholic beverage of the present invention can be determined using "Revised BCOJ Beer Analysis Method 4.3.8, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, Japan Brewing Association."

[0046] The bitterness value (BU) of the beer-flavored fermented alcoholic beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be 2.0, 2.5, 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, or 6.0, and its upper limit (less than or equal to) can be 50.0, 49.0, 48.0, 47.0, 46.0, 45.0, 44.0, 43.0, 42.0, 41.0, 40.0, 39.0, 38.0, 37.0, 36.0, 35.0, 34.0, 33.0, 32.0, 31.0, 30.0, 29.0, 28.0, 27.0, 26.0, 25.0, 24.0, or 23.0. , 22.9, 22.8, 22.7, 22.6, 22.5, 22.4, 22.3, 22.2, 22.1, 22.0, 21.9, 21.8, 21.7, 21.6, 21.5, 21.4, 21.3, 21.2, 21.1, 21.0, 20.9, 20.8, 20.7, 20.6, 20.5, 20.4, The values ​​can be 20.3, 20.2, 20.1, 20.0, 19.9, 19.8, 19.7, 19.6, 19.5, 19.4, 19.3, 19.2, 19.1, 19.0, 18.9, 18.8, 18.7, 18.6, 18.5, 18.4, 18.3, 18.2, 18.1, or 18.0. These lower and upper limits can be combined in any way, for example, 2.0 to 23.0, 3.0 to 23.0, 3.5 to 22.0, 4.0 to 22.0, or 5.0 to 21.0. In this invention, "bitterness value (BU)" refers to the value measured according to the bitterness value method described in "8.15" of the BCOJ Beer Analysis Method (2013 Supplementary and Revised). Specifically, the sample beverage is treated with acid, then extracted with isooctane, and the absorbance of the isooctane layer (at 275 nm) is measured. This measurement is then multiplied by 50 to determine the result.

[0047] The beverage provided by the present invention may be subjected to a carbon dioxide addition process, and further, after processes such as filling and sterilization, it can be provided as a packaged beverage. Sterilization may be performed before or after filling the container.

[0048] The pH (measured at 25°C) of the beer-flavored fermented alcoholic beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, or 3.8, and its upper limit (less than or equal to) can be 5.0, 4.9, 4.8, 4.7, 4.6, 4.5, 4.4, 4.35, or 4.3. These lower and upper limits can be combined in any way, for example, 2.0 to 5.0, 2.0 to 4.5, 2.0 to 4.3, 2.5 to 5.0, 2.5 to 4.5, 2.5 to 4.3, 3.0 to 5.0, 3.0 to 4.5, 3.0 to 4.3, 3.5 to 5.0, 3.5 to 4.5, 3.5 to 4.3, 3.6 to 5.0, 3.6 to 4.5, 3.6 to 4.3, 3.7 to 5.0, 3.7 to 4.5, 3.7 to 4.3, 3.8 to 5.0, 3.8 to 4.5, or 3.8 to 4.3. The pH of the beer-flavored fermented alcoholic beverage of the present invention can be adjusted using a pH adjusting agent. The pH of beer-flavored fermented alcoholic beverages can be measured using a commercially available pH meter (for example, a benchtop pH meter manufactured by Horiba, Ltd.).

[0049] The beer-flavored fermented alcoholic beverage of the present invention can be served as a carbonated beverage. The carbon dioxide pressure (gas pressure at 20°C) of the beer-flavored beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be 0.05 MPa, 0.06 MPa, 0.07 MPa, 0.08 MPa, 0.09 MPa, or 0.1 MPa, and its upper limit (less than or equal to) can be 0.4 MPa, 0.39 MPa, 0.38 MPa, 0.37 MPa, 0.36 MPa, or 0.35 MPa. These upper and lower limits can be combined in any way, for example, 0.05 MPa or more and 0.4 MPa or less, 0.07 MPa or more and 0.38 MPa or less, or 0.1 MPa or more and 0.35 MPa or less.

[0050] The beer-flavored fermented alcoholic beverage of the present invention can be provided as a packaged beverage. The container used for the beverage according to the present invention may be any container that is normally used for filling beverages, such as metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc., but preferably metal cans / barrels, plastic bottles (e.g., PET bottles), or bottles.

[0051] In addition to carbon dioxide, nitrogen may also be added to the beer-flavored fermented alcoholic beverage of the present invention. The nitrogen concentration can be adjusted as appropriate according to preference. The form of nitrogen used when adding nitrogen to the beverage may be any form known to those skilled in the art, such as nitrogen gas or liquid nitrogen, but liquid nitrogen is preferred. In the beer-flavored fermented alcoholic beverage of the present invention, the total gas pressure including nitrogen can be adjusted within the range of 0.05 to 0.4 MPa (gas pressure at 20°C) (without separately sealed nitrogen). There are many purposes for adding nitrogen, but for example, it can make the foam of the beer-flavored fermented alcoholic beverage creamier.

[0052] Furthermore, the container used for the beer-flavored fermented alcoholic beverage of the present invention may include a hollow insert, such as a so-called "widget," which is separate from the container and used to efficiently supply nitrogen or the like to the beverage inside the container. The shape of the widget can vary, such as a sphere or a cube, and any shape is acceptable. The widget may or may not be fixed to the container. Before the container is opened, the widget contains a gas containing pressurized nitrogen gas that is in equilibrium with the total pressure of the container, which is higher than the atmospheric pressure. When the container is opened to serve the beverage, the empty space where there is no beverage is released, resulting in a pressure difference, and the nitrogen sealed inside the widget is ejected into the container. It is desirable that the container and the widget be arranged such that when the container is opened, the nitrogen inside the widget is ejected directly into the liquid.

[0053] Furthermore, the method for incorporating nitrogen into the beer-flavored fermented alcoholic beverage of the present invention can include methods such as using small objects to eject nitrogen, or, in addition to nitrogen already being present in the beverage, adding liquid nitrogen or the like to the container to fill the empty space with nitrogen and saturate the beverage with nitrogen. This addition of liquid nitrogen can be done simultaneously when sealing the beer-flavored beverage in the container. By using these methods, the so-called cascade foam phenomenon occurs in the beer-flavored fermented alcoholic beverage of the present invention, making it possible to generate more distinctive foam.

[0054] In another aspect of the present invention, a method for producing a beer-flavored fermented alcoholic beverage with improved flavor is provided. The production method of the present invention is characterized by including a step of incorporating 2-phenethyl acetate at a concentration of 600 ppb to 1500 ppb. In the present invention, "improved flavor" or "improved flavor" of a beer-flavored fermented alcoholic beverage means that the beer-flavored fermented alcoholic beverage has a good range of flavor and a satisfying mouthfeel. That is, the production method of the present invention described above is a method for producing a beer-flavored fermented alcoholic beverage with a good range of flavor and a satisfying mouthfeel. In addition to the above, the production method of the present invention can be carried out in accordance with the description of the beer-flavored fermented alcoholic beverage of the present invention.

[0055] In another aspect of the present invention, a flavor enhancer for beer-flavored fermented alcoholic beverages is also provided, comprising 2-phenethyl acetate as an active ingredient. The flavor enhancer of the present invention can be implemented in accordance with the description relating to the beer-flavored fermented alcoholic beverage of the present invention.

[0056] Another aspect of the present invention also provides a method for improving the flavor of a beer-flavored fermented alcoholic beverage. The flavor-improving method of the present invention is characterized by including a step of incorporating 2-phenethyl acetate at a concentration of 600 ppb to 1500 ppb. The flavor-improving method of the present invention can be carried out in accordance with the description of the beer-flavored fermented alcoholic beverage and the method for producing the same of the present invention. [Examples]

[0057] The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples.

[0058] Measurement of alcohol concentration The alcohol concentration (ethanol concentration) of the beer-flavored fermented alcoholic beverage was measured using the method specified in the "National Tax Agency's prescribed analytical method."

[0059] Measurement of 2-phenethyl acetate concentration The concentration of 2-phenethyl acetate was measured using gas chromatography (GC) with a FID detector. Specifically, aroma components in beverage samples were extracted using a polystyrene-divinylbenzene copolymer solid-phase column, and the resulting extract was subjected to GC / FID. Trans-2-hexanoic acid and methyl caprylate were used as internal standards. The GC analysis conditions are shown in Table 1.

[0060] [Table 1]

[0061] Measurement of acetoin concentration Acetoin concentration was measured by GC / MS analysis. Specifically, the sample was purged in a headspace vial and fully vaporized (Full Evaporation). The analytical sample was then introduced into a GC-MS (Agilent Technologies) using the FEDHS method with an MPS-robotic pro (Gester). Quantitative analysis was performed using the standard addition calibration curve method. The GC / MS analysis conditions are shown in Table 2.

[0062] [Table 2]

[0063] Measurement of extract content The extract content was measured, for example, using an alcoholizer (Anton Paar).

[0064] Example 1: Production and evaluation of beer-flavored fermented alcoholic beverages (1) (1) Method A. Production of beer-flavored fermented alcoholic beverages (i) Test Sections 1-1 to 1-12 Barley malt, other grain ingredients (barley), liquid sugar, enzymes, and hot water were added to a mashing tank, and saccharification was carried out at a temperature of 65°C to 78°C. This saccharified liquid was filtered and transferred to a boiling kettle, hops were added, and it was boiled. After that, it was filtered to remove the spent grain and obtain wort. Hops were added to the obtained wort, and after boiling, solid-liquid separation was performed, and it was cooled to obtain a clear wort. Yeast was added, and the fermentation temperature and fermentation time were adjusted, and the resulting fermented liquid was filtered to obtain the wort ferment. Then, water and raw material alcohol (95%) were added to this wort ferment to produce a beer-flavored fermented alcoholic beverage (malt usage ratio 18.2%, alcohol concentration 5.0 v / v%, extract content 0.3 degrees) (test section 1-1). Then, test sections 1-2 to 1-12 were prepared by adding 2-phenethyl acetate and / or acetoin to the beer-flavored fermented alcoholic beverage of test section 1-1 to achieve the concentrations shown in Table 4.

[0065] (ii-1) Distillate Barley malt, other grain ingredients (barley), liquid sugar, enzymes, and hot water were added to a mashing tank, and saccharification was carried out at a temperature of 65°C to 78°C. This saccharified liquid was filtered and transferred to a boiling kettle, where hops were added and boiled. After that, it was filtered to remove the spent grain and obtain wort. Hops were added to the obtained wort, and after boiling, solid-liquid separation was performed, and it was cooled to obtain a clear wort. Yeast was added, and the fermentation temperature and fermentation time were adjusted, and the resulting fermented liquid was filtered to obtain wort ferment (malt usage ratio 60%). Next, the wort ferment was sprayed into a degassing tank to remove carbon dioxide, and then heated to around 50°C. After that, the alcohol and volatile components were adsorbed onto the steam by contact with steam heated to around 50°C in a vacuum column at around 60 mbar, and recovered as an alcohol fraction, obtaining distillates A and B shown in Table 3. Distillates A and B were obtained from the alcohol fractions at which the alcohol concentrations reached 36 v / v% and 55 v / v%, respectively, during the distillation process.

[0066] [Table 3]

[0067] (ii-2) Test Sections 2-1 to 2-4 Beer-flavored fermented alcoholic beverages of test plots 2-1 to 2-4 shown in Table 5 were produced by adding water and raw material alcohol (95%) and / or distillate A or B to the wort ferment liquor obtained in the same manner as in (i) above.

[0068] I. Evaluation Test Evaluation tests were conducted on test sections 1-1 to 1-12 by six trained panelists. Specifically, the evaluation items "flavor breadth" and "drinkability" were rated on a scale of 1 to 5 in 0.5-point increments, and the average score of the six panelists was calculated. Here, "flavor breadth" refers to the intensity of the flavor felt when the drink is placed in the mouth, and "drinkability" refers to the intensity of the aftertaste felt after swallowing. The specific scoring criteria are as follows. Test sections 1-2 to 1-13 and test sections 2-1 to 2-4 were evaluated using test section 1-1 as a reference point for comparison. <Criteria for each rating> 1: It is comparable to the comparative example (test section 1-1). 2: By comparing it with the comparative example (test group 1-1) in a continuous manner, a slight improvement can be observed. 3. Improvement can be recognized by comparing it with the comparative example (test group 1-1) in a continuous manner. 4. Improvement can be recognized without comparison to the comparative example (test group 1-1). 5: It can be recognized that there is a significant improvement without comparing it to the comparative example (test group 1-1).

[0069] (2) Results The results are shown in Tables 4 and 5. Table 4 shows that the addition of 2-phenethyl acetate improved the flavor profile and mouthfeel. In particular, test groups 1-4 and 1-5 achieved scores of 3.3 or higher, indicating very good results. Furthermore, the addition of 2-phenethyl acetate and acetoin improved the flavor profile and mouthfeel. In particular, test groups 1-8, 1-11, and 1-12 achieved scores of 3.6 or higher, and test groups 1-9 and 1-10 achieved scores of 3.3 or higher, demonstrating a high improvement effect. Additionally, Table 5 shows that using distillate B resulted in a greater improvement in flavor compared to using distillate A.

[0070] [Table 4]

[0071] [Table 5]

Claims

1. A beer-flavored fermented alcoholic beverage made from hop-containing wort fermented liquid, wherein the 2-phenethyl acetate concentration is 600 ppb or more and 1500 ppb or less, the acetoin concentration is 200 ppb or more and 400 ppb or less, and the beverage contains a distillate of the hop-containing wort fermented liquid, with the ratio of the distillate (mL) to the total volume (mL) of the beverage being 2% or more.

2. The beverage according to claim 1, wherein the alcohol concentration of the distillate is greater than 40 v / v%.

3. The beverage according to claim 1 or 2, wherein the total concentration of Strecker aldehydes in the distillate is 225 ppb or less.

4. The beverage according to claim 1 or 2, wherein the octanoic acid concentration of the distillate is 1200 ppb or less, and the decanoic acid concentration is 400 ppb or less.

5. The beverage according to claim 1 or 2, wherein the malt usage ratio is less than 50%.

6. The beverage according to claim 1 or 2, wherein the extract content is less than 2 degrees.

7. A method for producing a beer-flavored alcoholic beverage using hop-containing wort ferment liquor as a raw material, comprising the steps of: adding 2-phenethyl acetate at a concentration of 600 ppb or more and 1500 ppb or less, and adding acetoin at a concentration of 200 ppb or more and 500 ppb or less; and adding distillate of hop-containing wort ferment liquor at a ratio of the distillate (mL) to the total volume (mL) of the beverage of 2% or more.

8. A method for improving the flavor of a beer-flavored alcoholic beverage made from hop-containing wort ferment liquor, comprising the steps of: adding 2-phenethyl acetate at a concentration of 600 ppb to 1500 ppb and adding acetoin at a concentration of 200 ppb to 500 ppb in the production of the beverage; and adding distillate of hop-containing wort ferment liquor at a ratio of the distillate (mL) to the total volume (mL) of the beverage of 2% or more.

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