JP2005328729A - Method for producing brewed malt drink using wheat - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a brewed malt drink, in which wheat is used as a part or all of auxiliary raw materials to give the brewed malt drink having a rich flavor and an excellent foam characteristic. <P>SOLUTION: This method for producing the brewed malt drink using malt and auxiliary raw materials except the malt is characterized by using a wheat degradation product as a part or all of the auxiliary raw materials, namely rice, corn, starch, or saccharide. Thereby, rich amino acids, all proteins, hydrophobic proteins, and the like, contained in the wheat degradation product can effectively be utilized to produce the brewed malt drink having rich flavor and excellent foam characteristics. The application of the method to the production of a sparkling liquor whose malt employment rate is reduced enables the production of the sparkling liquor which remarkably reduces the release of a sparkling liquor smell, has a characteristic fruit flavor, and is clear and rich. Further, the sparkling liquor having excellent foam characteristics such as the formation of creamy foams and an increased foam-retaining time can be produced. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a fermented malt beverage using malt (barley) and a fermented malt beverage using an auxiliary material other than the malt, wherein a wheat decomposition product is used as a part or all of the auxiliary material. .

  Fermented malt beverages made from malt such as beer and sparkling liquor use the active enzyme of malt to saccharify the starch material of malt and the starchy material that is an auxiliary material, and ferment the saccharified solution In this way, alcohol or carbon dioxide gas is produced and produced as an alcoholic beverage by fermentation. In the production of the fermented malt beverage, rice, corn, starch, barley, liquid sugar and the like are usually used as auxiliary materials used as raw materials other than barley malt. In addition, wheat has also been used as a raw material for producing fermented malt beverages such as beer since ancient times. Wheat beer using wheat as a brewing material (WHEAT BEERS) is known as Weizen (wheat) beer and has been popular as a sour beer with a unique fruit aroma (edited by Tsutomu Ishii “Beer Brewing Technology” Co., Ltd. Food Industry Newspaper (December 28, 1999) P479-481).

  However, when wheat is used as a raw material for brewing beer or the like, it has been used as a raw material for producing fermented malt beverages, such as barley, because of problems in manufacturing technology such as the difficulty of handling the production of malt beverages. I couldn't see the spread. The reason for this is that in the production of wort in the production of fermented malt beverages, barley has a shell, which forms a natural filter layer and can be filtered, but wheat has a shell. Therefore, it is difficult to perform filtration by clogging the filtration layer, and in particular, it is difficult to perform a large amount of filtration with a reuter (filter tank) or the like. Therefore, when wheat is used as a brewing raw material such as beer, it is necessary to mix it with a raw material such as barley at a certain ratio, and the ingredients such as amino acids and proteins contained in the wheat raw material are sufficiently and effectively used. However, in order to produce a fermented malt beverage utilizing the ingredients of wheat, there is a limit to the amount used even if wheat ingredients with a high blending ratio are used.

  On the other hand, recently, the production of happoshu using malt and a larger amount of auxiliary materials is increasing. According to the Japanese liquor tax law, among alcoholic beverages that use malt, beer is made from malt as the main ingredient, starch, such as rice, corn and starch, hops and water as the auxiliary ingredient, but malt excluding water Is used as 67% by weight or more. On the other hand, the use of malt excluding water is classified into three types: 50 wt% or more and less than 66.7 wt%, 25 wt% or more and less than 50 wt%, and less than 25 wt% of the above raw materials. Has been. As described above, beer and happoshu are basically fermented malt drinks that are produced by fermenting saccharified liquid by saccharifying starch in the raw material using malt enzymes and other enzymes. In the case of Happoshu, even if it is produced under the same conditions as in the case of beer, depending on the amount of malt used, the flavor and flavor durability and foam change. In other words, when the amount of malt used is reduced, so-called sparkling odors such as sulfur odor and dark odor become conspicuous, the taste of the taste increases and the aftertaste deteriorates. Also worse. In addition, foam properties such as foam retention and foaming also deteriorate.

  Therefore, in order to improve the deterioration of flavor and foam properties due to the smell of sparkling liquor, a method for producing a sparkling liquor in which a part or all of the auxiliary material is a barley decomposition product is disclosed (Japanese Patent No. 3455162). Publication). In this method, the decomposition product of barley has a composition similar to the wort of beer such as nitrogen source, vitamins, minerals, etc., and it is used for happoshu with low malt content, so that other auxiliary materials, corn starch and corn grits, It consists in improving the fermentation status of the yeast as compared with the case of using an auxiliary raw material such as liquid sugar which is supplied with almost only sugar. Similarly, in order to prevent the generation of unfavorable flavors such as sulfur smell and acidity of happoshu, and to produce a fermented malt beverage with a mellow flavor and durable flavor, a part of the auxiliary ingredients Alternatively, a method for producing a low-malt beer that uses rice as a whole is disclosed (Japanese Patent Laid-Open No. 2004-8183). This method uses malt by using a sugar solution containing amino acids and minerals obtained by enzymatic degradation of a rice liquefaction solution using a glycolytic enzyme and a protease. The shortage of amino acids due to the decrease in

  However, in the case of the production of happoshu using barley decomposition products as an auxiliary material, supply of nitrogen source, vitamins, minerals, etc. from the barley decomposition products improves the shortage of the components due to the reduction in the amount of malt used, Although the flavor and foam of the produced happoshu can be improved, the components from these barley degradation products are expected to have a relatively small amount of amino acids and sufficient amounts of high molecular protein and hydrophobic protein. Therefore, there are aspects where efficient and effective improvement such as sparkling liquor cannot be achieved sufficiently, and in addition, abundantly supplying amino acid amount, high molecular protein amount and hydrophobic protein amount, unique flavor It was not possible to produce a fermented malt beverage excellent in foam properties. On the other hand, when rice degradation product is used as an auxiliary material, even if the amount of amino acids from rice degradation product is increased, the amount of high molecular protein and hydrophobic protein cannot be expected. Efficient and effective improvement such as sparkling odor was not sufficient.

  In addition, regarding fermenting a cereal extract such as barley extract, wheat extract or rice extract, or saccharified barley starch material such as barley or wheat with an enzyme to make a fermented beverage, for example, It is disclosed in Japanese Patent Application Laid-Open No. 2001-157 or Japanese Patent Application Laid-Open No. 2004-24151. The former focuses only on carbohydrates, and is intended to use a treatment liquid with lactic acid bacteria for other purposes, and consists of completely different problems and techniques. On the other hand, the latter only discloses the use as a sugar source using an enzyme.

Japanese Patent No. 3455162. Japanese Patent Laid-Open No. 2001-157. Japanese Patent Application Laid-Open No. 2004-8183. Japanese Patent Application Laid-Open No. 2004-24151. Edited by Tsutomu Ishii “Beer Brewing Technology” Food Industry Newspaper Co., Ltd. (December 28, 1999) P479-481.

  The subject of the present invention is a method for producing a fermented malt beverage using malt and an auxiliary material other than the malt, using wheat as part or all of the auxiliary material, rich in flavor, and having foam characteristics. Providing an excellent method for producing a fermented malt beverage, in particular, it can be applied to the production of happoshu using malt and a larger amount of auxiliary materials, that is, using a reduced proportion of malt, Prevents the occurrence of sparkling liquor odors such as sulfide odor due to a decrease in the use ratio of malt, and also gives a unique flavor by using wheat as an auxiliary material, as well as foam formation and increased foam retention time, etc. It is providing the method of manufacturing the fermented malt drink excellent in the foam characteristic.

  In order to solve the above problems, the present inventor has intensively studied the production raw materials used in the production of fermented malt beverages, the conditions used, etc., and a method for producing fermented malt beverages using auxiliary materials other than malt and malt. In order to make effective use of abundant amino acids, total protein, hydrophobic protein, etc. contained in the wheat degradation product by using wheat as a wheat degradation product in a part or all of the auxiliary materials such as rice, corn, starch, sugars, etc. It is possible to produce fermented malt beverages with a unique flavor by using wheat, and with excellent foam properties, and as a secondary ingredient, We found that it would be possible to use wheat by-products with a high usage ratio by eliminating restrictions on manufacturing technology such as filtration that was a problem when increasing the usage ratio of wheat. The has been completed.

  In particular, by applying the method of the present invention to the production of happoshu using malt and a larger amount of auxiliary materials, that is, reducing the use ratio of malt, it becomes a problem in the production of happoshu. Generation of sparkling liquor odor such as sulfide odor due to a decrease in the use ratio of malt can be remarkably reduced, and the method of the present invention makes it difficult to produce a filtration step in the production of fermented malt beverages. It has become possible to use wheat abundant ingredients in an abundance of usage by solving the problem of the above, so that a unique flavor of fruit flavors by using wheat is given, and it is also clean and plump In addition, it solves the problems of foam formation and reduction of foam retention time due to a decrease in malt use ratio, and foam characteristics such as creamy foam formation and increased foam retention time. Excellent Happoshu It has been found that can be produced.

  The method for producing a fermented malt beverage according to the present invention is basically the same as a method for producing ordinary beer, sparkling liquor, etc., except that wheat is used as a decomposition product of wheat for some or all of the auxiliary ingredients. The decomposition product of wheat may be input before the saccharified solution fermentation step. Moreover, a fermented malt drink with a rich flavor and good foam characteristics can be produced by using 4% by weight or more of the raw material to be used as a decomposition product of wheat. In particular, when the ratio of the decomposed wheat product in the total raw material is 4% by weight or more and 24% by weight or less, it becomes possible to adjust an excellent flavor balance, and the flavor and foam characteristics can be adjusted more efficiently and effectively. / It becomes possible to make improvements. Further, preferably, 8 to 12% by weight of a wheat decomposition product can be used.

  Specifically, the present invention relates to a method for producing a fermented malt beverage using malt and an auxiliary material other than malt, wherein a fermented malt is characterized in that a wheat decomposition product is used for a part or all of the auxiliary material. 2. The fermentation according to claim 1, wherein the method for producing a beverage (Claim 1) and the production of a fermented malt beverage are beer or the production of a sparkling liquor using malt and a larger amount of auxiliary materials. The method for producing a malt beverage (Claim 2) or the method for producing a fermented malt beverage according to claim 1 or 2, wherein the wheat decomposition product is a decomposition product of wheat malt and / or saccharifying enzyme. The method for producing a fermented malt beverage according to any one of claims 1 to 3, wherein the ratio of the decomposition product of wheat in all raw materials in the production of fermented malt beverage is 4% by weight or more. Claim 4) and all in the production of fermented malt beverages 5. The method for producing a fermented malt beverage according to claim 4, wherein the ratio of the decomposition product of wheat in the food is 4% by weight or more and 24% by weight or less, or in the produced fermented malt beverage The method for producing a fermented malt beverage according to any one of claims 1 to 5, wherein the total protein concentration of the fermented malt is 70 mg / L or more and 230 mg / L or less, and the produced fermented malt The method for producing a fermented malt beverage according to any one of claims 1 to 6, wherein the hydrophobic protein concentration in the beverage is 60 mg / L or more and 200 mg / L or less (claim 7). It consists of the fermented malt drink (Claim 8) manufactured by the manufacturing method of the fermented malt drink in any one of 1-7.

  The method for producing a fermented malt beverage of the present invention effectively uses abundant amino acids, total proteins, hydrophobic proteins, etc. contained in the wheat degradation product by using wheat as a wheat degradation product in part or all of the auxiliary ingredients. It is possible to produce a fermented malt beverage that can be used and has a rich flavor imparted with a unique flavor by using wheat and has excellent foam characteristics. In addition, it is possible to use the wheat auxiliary material with a high usage rate by eliminating restrictions on manufacturing technology such as filtration, which has been a problem when the usage rate of wheat is increased as a secondary material. It is now possible to produce a fermented malt beverage that is rich in flavor and excellent in foam properties using the same production conditions and production equipment and equipment as those of Beer and Happoshu.

  In particular, the method of the present invention uses malt and a larger amount of auxiliary raw materials, that is, by applying it to the production of happoshu with reduced use ratio of malt, so-called generation of so-called happoshu odor is remarkable. And the use of an abundant proportion of the wheat auxiliary material gives a unique flavor of fruit flavors by using wheat, and is refreshing, and It was possible to produce a plump happoshu, and to provide a happoshu excellent in foam characteristics such as creamy foam formation and increased foam retention time.

  The present invention is a method for producing a fermented malt beverage using malt and an auxiliary material other than the malt, and comprises a method for producing a fermented malt beverage using a wheat decomposition product for a part or all of the auxiliary material. Examples of the fermented malt beverage include beer and happoshu, and the method for producing a fermented malt beverage of the present invention is particularly suitably applied to a method for producing happoshu using malt and a larger amount of auxiliary materials. be able to. The production method of the fermented malt beverage of the present invention is basically the production conditions and production apparatus used for the production of ordinary beer and sparkling liquor, except that the decomposed product of wheat is used for some or all of the auxiliary ingredients.・ Equipment can be used.

(Percentage of wheat degradation products)
About the usage rate of the wheat decomposition product used for the fermented malt beverage of the present invention, without limiting the upper limit of the ratio of the wheat decomposition product in all raw materials, it is possible to replace all raw materials other than malt with wheat decomposition products. However, the ratio of the decomposition product of wheat in all the raw materials is 4% by weight or more and 12% by weight or less because it is suitable for preparing a fermented malt beverage having an excellent flavor balance and using wheat raw materials. It is more preferable for adapting to prepare a fermented malt beverage that retains abundant flavor and excellent foam characteristics.

Moreover, from the viewpoint of realizing the production of a fermented malt beverage having an excellent flavor balance and excellent foam characteristics, the total protein concentration in the fermented malt beverage produced using the wheat degradation product as an auxiliary material is 70 mg / L or more and 230 mg. / L or less is more preferable, and it is more preferable that the hydrophobic protein concentration in the fermented malt beverage is 60 mg / L or more and 200 mg / L or less.
Here, the “total protein concentration” means the protein concentration determined by the Bradford method for a sample obtained by removing low molecules (fraction molecular weight of 3000 or less) by ultrafiltration using a centrifugal filter unit (Centriprep) manufactured by Millipore. The “hydrophobic protein concentration” and the “hydrophobic protein amount” are expressed as “total protein amount” under the relational expression “hydrophobic protein amount” = “total protein amount” − “hydrophilic protein amount”. , PS (Phenyl Sepharose) column calculated from “hydrophilic protein amount” measured as the amount of non-adsorbed fraction protein. The measurement method is based on “P. Chandley, An Improved Method for the Measurement of Form Polypeptide in Beer, BRFI QUATERLY, Oct. p. 26 (1994)”.

(Preparation of wheat decomposition product)
The wheat degradation product is prepared by degrading wheat with a saccharifying enzyme. As the saccharifying enzyme, a saccharifying enzyme in malt can be used. As the malt, it is preferable to use wheat malt for the purpose of homogenizing the composition of the saccharified product. When saccharification is performed using a saccharifying enzyme in malt, α-amylase, β-amylase, or the like can be further added to promote saccharification. A protease can also be added to decompose proteins and the like in wheat. As these enzymes, commercially available enzymes can be used as appropriate.

  In order to prepare a wheat decomposition product using wheat malt, a mixture of wheat malt in a specific ratio in wheat is pulverized and immersed, saccharified, and a water-soluble component is extracted and concentrated. Wheat malt should just be made by the usual method. The mixing ratio (weight ratio) of wheat and wheat malt may be wheat: wheat malt = 1: 1 to 10: 0, and more preferably 4: 1 to 20: 1. When wheat malt is 0, it is preferable to add a saccharification enzyme and extract a water-soluble component efficiently by an enzymatic reaction. In producing wheat decomposition products, the degree of concentration is usually adjusted to about 50 to 80%. When it exceeds 80%, the viscosity becomes high, and handling adjustment such as heating to lower the viscosity is necessary. On the other hand, when the concentration is lower than 50%, preservability is deteriorated in that miscellaneous bacteria are easily propagated. Therefore, those having a solid content concentration of 50% to 80% are preferable.

  The decomposition product of wheat is the object of the present invention, that is, the purpose of producing a fermented malt beverage having a rich flavor and excellent foam characteristics, and further, the generation of a sparkling liquor odor which is a problem when applied to the production of happoshu. The most suitable reason for the purpose of reducing as much as possible is that the amount of amino acids essential for achieving the purpose is the largest. Table 1 shows an example in which the amounts (mg / L) of various amino acids contained in the wheat decomposition product compared to the rice decomposition product and barley decomposition product are compared. In other words, the components in the wheat degradation product (amino acid content 0.7% by weight) are different from the rice degradation product and the barley degradation product in that the amount of amino acid having a composition suitable for brewing yeast used for the production of fermented malt beverages is large. It is contained and has a higher amino acid content that can be assimilated by yeast than rice and barley degradation products, and can be said to be effective as a nutrient source for yeast activity.

(Manufacture of fermented malt beverage using wheat decomposition product)
In order to explain the characteristics of the present invention, a general method for producing a fermented malt beverage to which the present invention is applied will be described first. FIG. 1 shows a process for producing a low-malt beer that is one of typical fermented malt beverages. First, a part of the malt, which is the main raw material, and a part or all of the starchy substance are put into a charging kettle together with warm water, and further heated and liquefied under a predetermined temperature control while stirring to form a koji. In addition, the remaining malt is poured into a charging tank together with warm water, and a koji is formed after mixing for a predetermined time with mixing. Next, the soot formed in the charging tank is added to the soot formed in the charging tank, and the saccharification is carried out by enzymatic action by holding the soot in the charging tank for a predetermined time at a predetermined temperature (50 to 78 ° C.). After completion of saccharification, the wort is obtained by filtration in a filtration tank.

Hops are added to the wort obtained by the filtration step and boiled in a boiling kettle to obtain hot wort.
The obtained hot wort is sent to a settling tank, where the solidified product, cocoon, etc. formed during boiling are precipitated and removed to obtain a clear wort. The obtained wort is cooled by a plate cooler to 6-10 degreeC. The cooled wort is transferred to a fermentation tank, and yeast is added to it for fermentation for several days. The obtained fermentation broth is aged for several weeks in a storage tank. The target sparkling liquor is obtained at the stage of aging. Although the above is a general process of manufacturing happoshu, this process is not fundamentally different from the manufacturing process of a normal fermented malt beverage using malt such as beer.

  The characteristic of this invention is a point which uses a wheat decomposition product for a part or all of raw materials other than malt except water in the manufacturing method of the said fermented malt drink. In the embodiment of the present invention, the case where the process is applied to the production process of the sparkling liquor shown in FIG. 1 will be described. The wort obtained in the filtration process is mixed with a wheat decomposition product, and hops are added in a boiling kettle. The boiling and subsequent manufacturing steps may be performed along the steps shown in FIG. When the malt ratio is constant and the sugar necessary for fermentation is a secondary ingredient such as rice, barley, corn (corn, starch), or liquid sugar, the wheat decomposition product is replaced with the above auxiliary ingredient as a part of the auxiliary ingredient. Can be used. Moreover, it is also possible to use all the above-mentioned auxiliary materials by replacing them with wheat decomposition products, and as a result, unlike the conventional auxiliary materials, it can be an auxiliary material containing abundant yeast nutrients (amino acids). In the process of FIG. 1, the same effect (increase in amino acid) can be obtained regardless of which stage the wheat decomposition product is added to before the fermentation process.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

Happoshu with a malt use ratio of 24% were produced by changing the amount of the wheat decomposition product used, and the sensory evaluation of flavor, foam retention time, foam protein amount, and foam shape were compared. Experimental brewing was performed using a 2 kl scale brewing facility as an implementation facility.
In a present Example, a wheat decomposition product is mixed with the wort obtained at the filtration process, a hop is added, and it boils in a boiling pot, and obtains hot wort. After the coagulum and koji formed at the time of boiling are precipitated and removed from this hot wort, it is cooled in a range of 6 ° C to 10 ° C with a plate cooler, then transferred to a fermentation tank, and yeast is added to perform fermentation. . After the completion of fermentation, the obtained fermentation broth was aged for several weeks to obtain the final sparkling liquor.

[Raw materials and manufacturing process]
The malt used was 106 kg, and the raw materials other than water (sub-materials (rice, corn, starch, barley, liquid sugar), hops, and wheat decomposition product according to the present invention) other than water were 348 kg. The ratio of the wheat decomposition product to all raw materials other than water is 0% by weight (control group), 4% by weight (test group 1), 8% by weight (test group 2), 12% by weight (test group 3), 24 It was manufactured according to the manufacturing process of the above-mentioned Happoshu as% weight (Test Section 4).

[Evaluation]
As can be seen from the results of Table 2 and Table 3 below, the flavors peculiar to happoshu such as sulfurized odor are reduced by substituting at least 8% of the wheat decomposition products for the auxiliary ingredients used in conventional happoshu. It was found that the flavor caused by the small amount of malt such as wateriness is reduced. In addition, a unique flavor of wheat, such as “Fukuyoka”, was added, and the foaming when it was poured into a glass was also found to be creamy. In addition, the amino acid content of the cooled wort increased in the test groups 2 and 3 of the brewed product using the wheat decomposed product compared with the brewed product of the control group not using the wheat decomposed product. From the comparison with the amino acid content, it can be seen that the amount of amino acid consumed by the yeast is increased. It can be considered that the wheat degradation product acts as a nutrient source for yeast, further enhances alcohol fermentation, and as a result contributes to the production of a fermented malt beverage having a favorable flavor.

  In addition, in the production of fermented malt beverages using malt as a raw material, it is possible to produce fermented malt beverages with excellent flavor, creamy and sustained foam characteristics by adding wheat decomposition products as auxiliary materials other than malt Become. In addition, in the said Example, although the wheat decomposition product was added as a part of subsidiary content in the boiling process, this stage may be added at any stage, if it is before a fermentation process, such as a preparation process and a cooling process.

Moreover, in the said Example, although the addition ratio of the wheat decomposition product was shown by the maximum 12 weight% with respect to the whole raw material, all raw materials other than malt are replaced by the wheat decomposition product, without providing a restriction | limiting especially about an upper limit. You can also However, if the amount exceeds 24% by weight, the improvement effect rate with respect to the addition amount becomes moderate, and from the viewpoint of drawing out the goodness of raw materials other than wheat and making the flavor harmonized with the effect of the wheat decomposition product, 4 The range of ˜24% by weight has been confirmed to be appropriate. More preferably, it may be 8 to 12% by weight.

[Measurement of foam protein and evaluation of foam properties]
“Hydrophobic protein amount” is a Bradford method in which a low molecular weight sample is removed by ultrafiltration using Centriprep under the relational expression “hydrophobic protein amount” = “total protein amount” − “hydrophilic protein amount”. The amount was calculated from the “total protein amount” measured as the protein amount quantified by the above and the “hydrophilic protein amount” measured as the non-adsorbed fraction protein amount of the PS (Phenyl Sepharose) column. The measurement method is based on “P. Chandley, An Improved Method for the Measurement of Form Polypeptide in Beer, BRFI QUATERLY, Oct. p. 26 (1994)”.
As can be seen from Tables 4 and 5 below, the total protein content and hydrophobic protein content of the product using the decomposed wheat product increased, and the foam retention time was significantly better than the commercially available Happoshu. It was found that the bubble holding time was comparable.

It is a figure which shows the manufacturing method of the general malt alcoholic beverage in description of the manufacturing method of this invention.

Claims (8)

In the manufacturing method of the fermented malt drink using malt and auxiliary materials other than malt, the manufacturing method of the fermented malt drink characterized by using a wheat decomposition product for a part or all of this auxiliary material. 2. The method for producing a fermented malt beverage according to claim 1, wherein the production of the fermented malt beverage is production of beer, or malt and a sparkling liquor using a larger amount of auxiliary materials. The method for producing a fermented malt beverage according to claim 1 or 2, wherein the wheat decomposition product is a decomposition product of wheat malt and / or saccharifying enzyme. The method for producing a fermented malt beverage according to any one of claims 1 to 3, wherein the ratio of the wheat decomposition product in all raw materials in the production of the fermented malt beverage is 4% by weight or more. The method for producing a fermented malt beverage according to claim 4, wherein the ratio of the wheat decomposition product in all raw materials in the production of the fermented malt beverage is 4 wt% or more and 24 wt% or less. The total protein concentration in the manufactured fermented malt beverage is 70 mg / L or more and 230 mg / L or less, The manufacturing method of the fermented malt beverage in any one of Claims 1-5 characterized by the above-mentioned. The method for producing a fermented malt beverage according to any one of claims 1 to 6, wherein the fermented malt beverage has a hydrophobic protein concentration of 60 mg / L or more and 200 mg / L or less. The fermented malt drink manufactured by the manufacturing method of the fermented malt drink in any one of Claims 1-7.