JP2010063431A - Fermented alcoholic beverage having excellent cooling taste - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fermented alcoholic beverage produced by using hop, such as refreshing beer, sparkling liquor and other miscellaneous liquors and giving (1) cool feeling in the case of holding in the mouth and (2) cool feeling after passing a throat. <P>SOLUTION: The fermented alcoholic beverage having excellent cooling taste is produced by selecting a production raw material and/or production condition in the case of producing the fermented alcoholic beverage using hop, thereby adjusting contents of β-eudesmol, limonene and α-terpineol in the beverage to satisfy requirements (1) to (3). (1) The content of β-eudesmol is ≥20 ppb; (2) the limonene/β-eudesmol ratio is 0.03-0.06; and (3) the α-terpineol/β-eudesmol ratio is ≤0.15. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a fermented alcoholic beverage having an exhilarating taste excellent in “coolness” and a method for producing the same. In particular, (1) when put in the mouth, a cool feeling is felt in the mouth, and (2) after passing through the throat, a cool feeling is felt, that is, “cool feeling” The present invention relates to a fermented alcoholic beverage such as beer and sparkling liquor with an excellent taste and a method for producing the same.

  In recent years, in fermented alcoholic beverages such as beer, happoshu and other miscellaneous sakes, fermented alcoholic beverages having various tastes and flavors using various raw materials and various additives for the purpose of diversifying flavors, etc. A manufacturing method is disclosed. For example, using raw materials other than malt, wort is prepared from glucose syrup and soluble protein material based on starch obtained from wheat, potato, corn, corn, barley, rice, or tapioca, water and hops. And the like (JP 2001-37462 A, JP 2001-37463 A) and the like are disclosed.

  Moreover, as what gives various flavors etc. using an additive, for example, tea and tea extract (matcha tea and matcha tea extract) are added, and a tea-flavored sparkling liquor is manufactured (Japanese Patent Laid-Open No. 2001-29060). JP, 11-1127838), tea leaves and lemon juice are added to produce black tea or lemon juice-added tea-flavored sparkling liquor (JP 10-179119, JP 10-179113). No.), a coffee-flavored sparkling liquor by adding coffee beans (Japanese Patent Laid-Open No. 11-75808), and a product using defatted cocoa powder as a part of the raw material (Japanese Patent Laid-Open No. 2006-101751) The thing using various additives etc. is disclosed.

  Furthermore, from recent health orientation, various additives are used to provide health functions, for example, beer added with ganoderma (Japanese Patent Laid-Open No. 2001-231535), beer containing herbal medicine Various products are disclosed, such as those that produce succinic acid (Japanese Patent Laid-Open No. 9-313160) and those added with herbs (Japanese Patent Laid-Open No. 2006-109795). Also disclosed is a method for producing a highly aromatic beer using a hop aroma component, which is a raw material such as beer and happoshu. For example, a method of extracting and separating raw hops with methanol or the like and using them as resin components (Japanese Patent Publication No. 35-9586), a method of extracting essential oil components from hops, and producing beer using the components ( JP-A-61-1374 and JP-A-6-240288) and a method for producing a fermented malt beverage using raw hops frozen without drying after harvesting as flavors (JP-A-2004-81135) ) Is disclosed.

  As described above, fermented alcoholic beverages such as beer, happoshu and other miscellaneous sakes have various tastes and flavors using various raw materials and various additives for the purpose of diversifying flavors, etc. A method for producing a fermented alcoholic beverage is disclosed. However, current fermented alcoholic beverages using hops such as beer and happoshu form bitterness and fragrance in the fermented malt beverage due to the bitterness and fragrance imparted by hops, which is the basis of the flavor. That is, in fermented alcoholic beverages such as beer and happoshu, by using hops, the hop-specific bitterness and astringency and other flavors are imparted to the fermented malt beverage, and the flavors add to the fermented malt beverage. A fermented malt beverage with a refreshing feeling and richness is produced with a thirst and a floral fragrance. Hops contain a lot of polyphenols and maintain stability of fermented alcoholic beverages such as beer and happoshu by combining malt-derived proteins with wort boiling to stabilize fermented alcoholic beverages. Has contributed.

  Thus, in fermented alcoholic beverages using hops such as beer and happoshu, hops give refreshing bitterness and aroma to beer, and hop aroma has a great influence on the character formation of beer. Therefore, the unique “Fukumika” that you feel when you drink beer and the aroma scent after drinking have attracted attention, and research has been conducted on the effects of hop usage on these flavors. The hop essential oil contained in the hop lupulin grains constitutes the hop aroma. When a specific substance example is given about hop essential oil, linalool is a typical terpene compound contained in hop essential oil, and is a substance which imparts a floral feeling to fermented alcoholic beverages.

  In addition, about 300 or more compounds constituting the essential oil have been identified so far, such as myrcene and α-, β-pinene as monoterpenes, α-humulene and β-caryophyllene as sesquiterpenes. Because these essential oil components affect the floral feel and fruit-like beer flavor of fermented alcoholic beverages, hop sensation can be achieved by controlling these essential oil components when producing fermented alcoholic beverages such as beer and happoshu. We are making fermented alcoholic beverages with different strengths.

  As described above, research has been carried out from the viewpoint of imparting a floral feeling and a flavor like a fruit flavor to a fermented alcoholic beverage of a compound constituting a hop essential oil that constitutes a hop aroma. Until now, there has been no study and evaluation of the effects of hop essential oil on the flavor of fermented alcoholic beverages such as beer from the perspective of “coolness”. No effort has been made to impart a “feel”.

  On the other hand, the evaluation of the flavor “coolness” in beverages is known in beverages such as soft drinks. For example, Japanese Patent Application Laid-Open No. 2005-143461 discloses a refreshing substance such as menthol, menthone, camphor, mint oil, peppermint oil, 3-1 menthoxypropane-1, 2- It is disclosed that a refreshing fruit juice-containing beverage imparted with “cool feeling” and “cool feeling” by adding a cooling agent such as diol and N-ethyl-p-menthane-3-carboxamide is disclosed. Yes. In this way, in soft drinks, there has conventionally been a means for intentionally imparting a cold impression around the throat when drinking, which is described by the expression `` sooty '' by using a synthetic fragrance such as menthol as an additive. Has been done.

  However, in beer and the like, raw materials that can be used are specified by the liquor tax law, and the above means cannot be used. In addition, as described above, evaluation of the aroma of different beer by hop varieties has been carried out, but no examination of the flavor from the viewpoint of "coolness" at the time of drinking has been conducted, No evaluation / research has been conducted on the effects of hop-derived substances on this viewpoint.

Japanese Patent Publication No. 35-9586. JP-A-61-1374. JP-A-6-240288. Japanese Patent Laid-Open No. 9-313160. JP-A-10-179113. JP-A-10-179119. Japanese Patent Application Laid-Open No. 11-75808. JP-A-11-127838. Japanese Patent Laid-Open No. 2001-29060. JP 2001-37462 A. JP 2001-37463 A. JP 2001-231535 A. Japanese Patent Application Laid-Open No. 2004-81135. Japanese Patent Laying-Open No. 2005-143461. JP, 2006-101751, A. Japanese Patent Laid-Open No. 2006-109795.

  An object of the present invention is to provide a fermented alcoholic beverage having an exhilarating taste excellent in “cool feeling” and a method for producing the same, and particularly (1) when included in the mouth, it is cool in the mouth. A cool sensation is felt, and (2) after passing through the throat, a cool sensation of coolness is felt, and a refreshing taste beer, happoshu or other miscellaneous hops with excellent “coolness” It is in providing the used fermented alcoholic beverage and its manufacturing method.

  From our experience so far, when test brewing with various combinations of hop varieties German health bruckers, German spart select varieties, and Czech Sart varieties, although there is a difference in strength, "cool feeling" The evaluation result that there is. Table 1 shows the results when a general consumer (number of panels = 29) conducted a sensory evaluation on a sample brewing sample (mainly German health brooker type).

  With reference to the above-mentioned knowledge, the present inventor has intensively studied the flavor of “cool feeling” of fermented alcoholic beverages given by hops, and specific components contained in hops are “cool feelings” of fermented alcoholic beverages. ”And found that a fermented alcoholic beverage excellent in coolness can be produced by adjusting the components to specific conditions when producing a fermented alcoholic beverage using hops. It came to be completed. That is, in the present invention, when producing a fermented alcoholic beverage using hops, the content of β-eudesmol, limonene and α-terpineol in the beverage is selected by selecting the production raw materials and / or production conditions to be used ( A method for producing a fermented alcoholic beverage excellent in cooling sensation characterized by adjusting so as to satisfy the conditions of 1) to (3): (1) β-eudesmol: 20 ppb or more; and (2) limonene / β-eudesmol: 0.03 to 0.06; and (3) α-terpineol / β-eudesmol: 0.15 or less.

  That is, in order to solve the above-mentioned problems, the present inventors studied the flavor of “cool feeling” of fermented alcoholic beverages given by hops, studied hop varieties, hop usage methods, and hop flavor balance. We focused on the effect on the impression of drinking. And the influence which the component contained in a hop has on the "cool feeling" of a fermented alcoholic beverage was analyzed. Therefore, in order to control “coolness” using component indicators, search for components that can be characteristically detected in beer that feels “coolness” by gas chromatography with mass spectrometer detector (hereinafter referred to as GC / MS). Went. A statistical analysis of the “coolness” intensity and compounds derived from hops was conducted to examine whether an indicator component could be obtained.

  As hop-derived compounds, α-eudesmol (α-Eudesmol), β-eudesmol (β-Eudesmol), limonene, α-terpineol (α-Terpineol) , 4-terpineol (4-Terpineol) and myrcene (Myrcene) may be correlated, it was set as a component to be analyzed. And, according to the configuration of the present invention, the content of β-eudesmol and the content balance of limonene and α-terpineol with respect to β-eudesmol are related to the “cool feeling” of the fermented alcoholic beverage. I found it.

  In the present invention, the selection of the production raw materials and / or production conditions used for the production of the fermented alcoholic beverage includes selection of one or more conditions consisting of the type of hops used, the timing of hop addition in the production process, and the type of yeast used. Is adopted. As a kind of hop to be used, German health brooker type is particularly preferable. Moreover, as a time for adding hops in the production process, it is preferable to immediately before the end of the boiling process in the production process of the fermented alcoholic beverage, or during standing in the whirlpool tank. As a kind of yeast to be used, bottom fermentation yeast is preferable.

  In the present invention, the content of β-eudesmol, limonene, and α-terpineol in the production process of a fermented alcoholic beverage can be adjusted using the analytical value of GC / MS as an index. In addition, the content of the β-eudesmol, limonene, and α-terpineol can be adjusted using the cool sensory score determined by sensory evaluation using a panel as an index. The method for producing a fermented alcoholic beverage according to the present invention may be applied to the production of a fermented alcoholic beverage using hops such as beer, happoshu, or other miscellaneous sake to produce a fermented alcoholic beverage excellent in coolness. it can.

That is, the present invention specifically relates to [1] fermented alcoholic beverages using hops, and the content of β-eudesmol, limonene, and α-terpineol in the beverage is set to the following conditions (a) to (c): A fermented alcoholic beverage excellent in coolness, characterized by being prepared to satisfy;
(A) β-eudesmol: 20 ppb or more, and (b) limonene / β-eudesmol: 0.03-0.06, and (c) α-terpineol / β-eudesmol: 0.15 or less And [2] fermented alcoholic beverage, beer, sparkling liquor, or other miscellaneous liquor, wherein the fermented alcoholic beverage with excellent cooling feeling described in [1] above, and [3] hops were used. When producing a fermented alcoholic beverage, a health brooker hop is used, and the hop is added immediately before the end of the boiling step in the production step of the fermented alcoholic beverage or during standing in a whirlpool tank. A fermented alcoholic beverage excellent in cooling feeling characterized by adjusting the contents of desmol, limonene and α-terpineol to satisfy the following conditions (a) to (c) Production method;
(A) β-eudesmol: 20 ppb or more, and (b) limonene / β-eudesmol: 0.03-0.06, and (c) α-terpineol / β-eudesmol: 0.15 or less ,
Consists of.

  The present invention also provides [4] the method for producing a fermented alcoholic beverage excellent in cooling feeling according to the above [3], wherein the type of yeast used is bottom fermentation yeast, and [5] β in the beverage -Cooling sensation according to the above [3] or [4], wherein the content of udesmol, limonene and α-terpineol is adjusted using the analysis value of gas chromatography with a mass spectrometer detector as an indicator And the adjustment of the content of β-eudesmol, limonene and α-terpineol in the beverage using the cool sensory sensory score determined by sensory evaluation using the panel as an index It consists of the manufacturing method of the fermented alcoholic beverage excellent in the cool feeling as described in any one of said [3]-[5] characterized by the above-mentioned.

  ADVANTAGE OF THE INVENTION By this invention, the fermented alcoholic beverage of the refreshing taste excellent in "cool feeling" can be provided in the fermented alcoholic beverage using hops like beer, happoshu, or other miscellaneous sake. The fermented alcoholic beverage of the present invention (1) feels cool in the mouth when contained in the mouth, and (2) feels cool in the mouth after passing through the throat. It is a fermented alcoholic beverage with a taste excellent in “cool feeling”, and the present invention provides a fermented alcoholic beverage with an exhilarating taste that has never been seen before.

  In the production of a fermented alcoholic beverage using hops, the present invention selects the production raw materials and / or production conditions to be used, comprising the type of hops to be used, the hop addition time in the production process, and the type of yeast to be used. It consists in producing a fermented alcoholic beverage excellent in coolness by adjusting the content of β-eudesmol, limonene, and α-terpineol to satisfy the following conditions (1) to (3): (1) β-eudesmol: 20 ppb or more; and (2) limonene / β-eudesmol: 0.03-0.06; and (3) α-terpineol / β-eudesmol: 0 .15 or less.

  In the present invention, the type of hop to be used includes hop varieties such as German Health Brooker, German Sparte Select, Chieco Sart, and high content of β-eudesmol. German varieties of health brewers are particularly preferred as hop varieties. In the present invention, the form of hops to be used can be of any suitable form such as spikes of hop varieties, hop pellets, hop extracts. As a kind of yeast to be used, bottom fermentation yeast is preferable. Usually, the bottom fermentation yeast used in brewing beer or the like can be used.

  In the present invention, the hop addition time in the production process of the fermented alcoholic beverage is preferably added during standing in the whirlpool tank, but if the whirlpool tank is not accompanied by hop addition equipment, boiling is completed as much as possible. It is desirable to add it around the time. When hops are added during standing in a whirlpool tank, it has been confirmed that the coolest score is the highest, but in the production process of ordinary fermented alcoholic beverages, hops can be added during wort boiling It is normal and usually has no hop addition equipment in the whirlpool tank. Therefore, it is necessary to add manually without depending on the machine, but adding a large amount of hops in units of 100 kg for each charge can be an obstacle to labor. Therefore, the existing boiling pot hop addition equipment can be used just before the boiling is completed.

  In the present invention, the content of β-eudesmol, limonene, and α-terpineol in the beverage can be adjusted using the analytical value of GC / MS as an index. If GC / MS used for this invention is a commercially available apparatus, it can be used without a problem.

[Analysis of hop aroma components by GC / MS]
In the present invention, aroma components in beer can be extracted with a C18 solid phase column, subjected to GC / MS, and analyzed. The quantification is performed by an internal standard method using a calibration curve prepared in advance using a standard. Borneol was used as an internal standard. The analysis conditions of the hop aroma component in GC / MS are as shown in Table 2. In addition, 4-terpineol (α-Eudesmol) and α-Eudesmol, for which preparations could not be obtained, were 93 m / z and 149 m / z with respect to the ion 110 m / z of the internal standard substance borneol (Borneol), respectively. The response ratio of z was defined as a quantitative value.

  In the present invention, the content of β-eudesmol, limonene, and α-terpineol in the beverage can be adjusted using the cool sensory score determined by sensory evaluation using a panel as an index.

[Sensory evaluation by panel: “Cool” score]
A panel (typically 3 people) that has undergone training for beer sensory evaluation evaluates the “cool feeling” of the brewed sample. In the sample evaluation, a dedicated evaluation sheet is used, and each sample is ranked with a “cool feeling” in 1 to 10 stages. The sensory evaluation in 10 steps is performed by a ranking method in which 10 is the sample with the strongest cool feeling, 0 is the sample with the weakest or no feeling, and the samples are sorted in order of intensity. Here, the “cool feeling” described here is based on comments (Table 1) such as “I feel bad” or “I feel cool” as a general consumer's impression of drinking beer. ,evaluate. Specifically, when the panel evaluates this “coolness”, the panels must be rubbed together in advance, and (1) when beer is included in the mouth, the coolness in the mouth is cool. It was defined as satisfying that (2) a cool cool feeling was felt after the beer passed through the throat. The “coolness” score of a sample is usually displayed by the total value of the panel of three people.

  In the present invention, adjustment of the content of β-eudesmol, limonene and α-terpineol in the beverage is performed using the analytical value of GC / MS as an index, or a cool sensory score determined by sensory evaluation using a panel as an index In order to do this, it is possible to determine whether or not the target component is obtained by determining at the cooling wort stage based on the index. In the present invention, as a result of investigating the behavior of β-eudesmol from the cooled wort during the fermentation period, a decrease of only about 4 ppb was observed from the cooled wort to the 7th day of fermentation. ing. Therefore, whether the target component can be obtained can be determined at the stage of the cooled wort, and it is based on the analytical value of the cooled wort regardless of hop addition in either the whirlpool tank or the boiling pot. It is possible to control the “coolness” of the fermented alcoholic beverage by adjusting the addition amount and confirming whether the target component value has been reached.

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

[Sensory evaluation of beer sample using sensory evaluation panel]
(1) Preparation of sample for evaluation:
The storage sample used for evaluation was prepared using a 1.5 L scale apparatus. Prepared wort adjusted to 13.5 degrees (wheat malt use ratio 67%, auxiliary material (rice, corn grits, corn starch) use ratio 33%) was used as a sample in the boiling test. The wort is heated and boiled with an electric heater, the boiling strength is constant, and the evaporation rate is controlled to be 10% in 90 minutes. After boiling, the same amount of water as the amount of evaporation was added to the sample. Above, the wort was allowed to stand at 95 ° C. for 60 minutes. After filtering the filter paper, brewer's yeast was added to the wort that had been cooled with ice water, and the sample subjected to main fermentation for 1 week and post-fermentation for 4 days was used as a tasting sake sample. Yeast species [2 types of upper surface yeast selected from German Yeast Bank (upper surface 1: W68, upper surface 2: 136), 3 types of lower surface yeast (lower surface A: W34, lower surface 1: Rh, lower surface 2: Hebru)] • Hop addition timing -Hop addition amount-main fermentation temperature was implemented on various conditions as Table 3 (test conditions).

(2) Sensory evaluation by panel:
According to the above “sensory evaluation by panel:“ cool feeling ”score”, the “cool feeling” of the brewed sample was evaluated. That is, the evaluation was carried out by a panel (usually 3 persons) who received training for beer sensory evaluation. In the sample evaluation, a dedicated evaluation sheet was used as described above, and each sample was ranked “cool” in 1 to 10 stages.
The sensory evaluation in 10 stages was evaluated by a ranking method in which the samples with the strongest cool feeling were 10 and the samples with the least or no feeling were 0, and the samples were sorted in order of intensity. Here, the “cool feeling” described here is based on comments (Table 1) such as “I feel bad” or “I feel cool” as a general consumer's impression of drinking beer. ,evaluated. Specifically, when the panel evaluates this “coolness”, the panels must be rubbed together in advance, and (1) when beer is included in the mouth, the coolness in the mouth is cool. It is defined as satisfying that (2) a cool sensation of coolness is felt after the beer has passed through the throat. The evaluation results are shown in Table 3.

[Analysis of hop aroma components by GC / MS]
The hop aroma component was analyzed according to the method of “Analysis of Hop Aroma Component by GC / MS”. That is, the aroma component in beer was extracted with a C18 solid phase column and subjected to GC / MS. The quantification was carried out by an internal standard method using a calibration curve prepared in advance using a standard. Borneol was used as an internal standard. The analysis conditions of the hop aroma component in GC / MS were based on the conditions in Table 2. In addition, 4-terpineol (α-Eudesmol) and α-Eudesmol, for which preparations could not be obtained, were 93 m / z and 149 m / z with respect to the ion 110 m / z of the internal standard substance borneol (Borneol), respectively. The response ratio of z was defined as a quantitative value.

[Evaluation]
Coolness score (total value of 3 panels) and hop fragrance component analysis value of the sample obtained by “sensory evaluation of beer sample using sensory evaluation panel” and “analysis of hop fragrance component by GC / MS” Is shown in Table 4. Table 5 shows the average value, standard deviation, maximum value, and minimum value of the basic statistics.

  Using these data, a variable selection type (Fin = 4.00) multiple regression analysis was performed. As a result, the following multiple regression equation having a multiple correlation coefficient R = 0.83 was obtained.

(Formula 1)
“Coolness” score = 0.35 [β-Eudesmol] +22.3 [Limone / β-Eudesmol] −70.22 [α-Terpineol / β-Eudesmol] +8.40

  It was confirmed that β-eudesmol was positively correlated with the coolness score, and that limonene and α-terpineol were influenced by the ratio of β-eudesmol. There is also a high correlation between each component (Table 6: correlation coefficient between components), for example 0.92 for α-terpineol and 4-terpineol, 0 for β-eudesmol and α-eudesmol, too. .95 relationship. This means that the components selected in the multiple regression equation are components as an index obtained as a result of statistical analysis, and other components correlated with these components in the variable selection type multiple regression analysis process. Ingredients are apparently excluded from the conclusion. A component not selected in the multiple regression equation cannot be simply interpreted as irrelevant to the coolness score. For example, even if β-eudesmol is replaced with α-eudesmol, which has a high correlation, it is satisfactory as a component index of coolness that is the object of the present method, and is therefore included in the multiple regression equation. In addition to the components, other components that correlate with them can be regarded as a control index of “cool feeling”.

  The range of each component that can maximize the regression equation and emphasize the coolness can be identified from Table 4 as follows: (1) β-Eudesmol is 20 ppb or more; (2) Limonene / β-Eudesmol is 0.03 to 0.06, and (3) α-terpineol / β-Eudesmol (α-Terpineol / β-Eudesmol) Is 0.15 or less. These ranges target a coolness score of 15 or more that can be easily recognized as coolness.

  Table 7 shows the value of β-eudesmol of each company's products sold in Japan. β-Udesmol is an important component that is included in the above regression equation and is closely related to the coolness score, but it is as low as single digits of ppb, and as shown in Table 4, As such, there was no product of 20 ppb or more. Therefore, there is no product that takes advantage of the flavor feature of coolness.

  FIG. 1 (predicted value of cooling score and actual measurement (observed value)) shows the relationship between the cooling score predicted from the multiple regression equation and the actual score (in the figure, “Case” indicates the test No. in Table 3). Equivalent to). The sample with the highest score is in Tests 5 and 6, i.e., when hops are added during standing in the whirlpool tank, and the sample with the lowest score is in Tests 7, 8, 10 or top yeast. It was a case of using. Based on the above multiple regression equation, it was confirmed that the following are desirable as specific production conditions for fermented alcoholic beverages that increase the “coolness score”.

[Hop type]
<Use of hop varieties containing a high content of β-eudesmol and processed products thereof (for example, spikelets, hop pellets, hop extract, etc. using health brooker species):
Table 8 shows hop varieties and β-eudesmol values (after fermentation). The health brooker species showed the highest value of 17.1 ppb, while the other varieties showed a low value of single digits or less. This indicates that it is difficult to achieve a cool sensation except for health brookers. However, if the varieties not included in Table 8 and not subject to analysis, and the future varieties that will be cultivated in the future, as high as β-eudesmol as well as the health brooker varieties, the same cool feeling is obtained. Therefore, it is considered that the control based on the “cool feeling” index of the present invention can be achieved.

[When to add hops]
<When hops are added during standing in a whirlpool tank, or when hop addition equipment is not accompanied, be as close to the end of boiling as possible>:
In FIG. 1 and Table 4, when adding hops during standing in a whirlpool tank, it shows that the coolness score is the highest, but hop addition is usually performed during wort boiling, Whirlpool tank is not equipped with hop addition equipment. Therefore, it is necessary to add manually without depending on the machine, but adding a large amount of hops in units of 100 kg for each charge can be an obstacle to labor. Therefore, it was assumed that the existing boiling pot hop addition equipment was used just before the boiling was completed.

  Table 9 shows the behavior during the fermentation period from the cooled wort of β-eudesmol (health brooker seed was added after 80 minutes of boiling, α acid addition amount). The β-eudesmol in the wort is almost constant after the cooling wort until the 7th day of fermentation, although a decrease of only 4 ppb is observed. Therefore, whether the target component is obtained is determined at the stage of the cooled wort, and it is based on the analysis value of the cooled wort regardless of hop addition in either the whirlpool tank or the boiling pot. The cool feeling can be controlled by adjusting the addition amount and confirming whether the target component value has been reached.

[Type of yeast]
<Use bottom fermenting yeast>:
FIG. 1 shows that when two types of top fermenting yeast are used, only a low cooling score can be obtained even if the hop addition amount is changed. On the other hand, in the three types of bottom fermenting yeasts including yeast used for beer brewing, even when the hop addition time and the amount of addition are the same (see Tables 1 and 4), a higher score is obtained than the top fermenting yeasts. This indicates that the bottom fermentation yeast is more advantageous than the top fermentation yeast for achieving a cool feeling. As shown in Table 1 and Table 4, the examination of conditions under different fermentation temperatures was also conducted. This is because the bottom fermentation yeast is 9 ° C. and 12 ° C., and the top fermentation yeast is 15 ° C., but the latter, top fermentation yeast, is not suitable for fermentation at a temperature of 15 ° C. or less. The difference in coolness between the upper and lower fermented yeasts cannot be ruled out by the influence of this fermentation temperature, but it is not clear under the two temperature conditions in the lower fermented yeasts. The impact is thought to be small.

  In combination with the above, in order to emphasize the cool feeling in the production of fermented alcoholic beverages, the selection of hop types such as health brewers and the addition of hops are performed in the whirlpool tank or in the boiling kettle at the end of boiling. The content of β-eudesmol, and limonene, β-eudesmol of α-terpineol, by selecting the hop addition time and selecting the type of yeast using bottom fermentation yeast It can achieve by adjusting the content balance with respect to a predetermined value, and by this adjustment, a fermented alcoholic beverage excellent in coolness can be produced.

In the analysis test in the Example of this invention, it is the figure which showed the relationship between the cool score estimated from the multiple regression equation, and an actual score.

Claims (6)

In the fermented alcoholic beverage using hops, the content of β-eudesmol, limonene and α-terpineol in the beverage is prepared so as to satisfy the following conditions (1) to (3): Fermented alcoholic beverage with excellent coolness.
(1) β-eudesmol: 20 ppb or more, and (2) limonene / β-eudesmol: 0.03-0.06, and (3) α-terpineol / β-eudesmol: 0.15 or less . The fermented alcoholic beverage excellent in cooling feeling according to claim 1, wherein the fermented alcoholic beverage is beer, happoshu or other miscellaneous sake. In the production of fermented alcoholic beverages using hops, the health brewer type hops are used, and the hops are added in the beverage by adding the hops immediately before the boiling step in the production process of the fermented alcoholic beverages or standing in the whirlpool tank A method for producing a fermented alcoholic beverage excellent in coolness, characterized in that the content of β-eudesmol, limonene, and α-terpineol is adjusted so as to satisfy the following conditions (1) to (3).
(1) β-eudesmol: 20 ppb or more, and (2) limonene / β-eudesmol: 0.03-0.06, and (3) α-terpineol / β-eudesmol: 0.15 or less . The method for producing a fermented alcoholic beverage excellent in cooling feeling according to claim 3, wherein the type of yeast used is bottom fermentation yeast. 5. The cooling according to claim 3 or 4, wherein the content of β-eudesmol, limonene and α-terpineol in the beverage is adjusted by using an analysis value of a gas chromatography equipped with a mass spectrometer detector as an index. The manufacturing method of the fermented alcoholic beverage excellent in feeling. The content of β-eudesmol, limonene, and α-terpineol in a beverage is adjusted using a cool sensory score determined by sensory evaluation using a panel as an index. A method for producing a fermented alcoholic beverage excellent in coolness.