JP2015154748A - fermented malt beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fermented malt beverage having deep and rich in flavor and gorgeous flavor while low in use ratio of malt to a fermentation raw material and small in malt off-flavor.

SOLUTION: There is provided a fermented malt beverage having a malt ratio of a fermentation raw material of less than 25 mass%, the content of butyric acid of 0.30 to 0.60 ppb, the content of 3-methyl butanoic acid of 0.4 to 0.6 ppb, the content of 4-vinyl guaiacol of 70 to 120 ppb, the content of dimethyl sulfide of 8 to 25 ppb, the content of furaneol of 220 to 290 ppb and the content of linalool of 4 to 8 ppb.

COPYRIGHT: (C)2015,JPO&INPIT

Description

  The present invention is a fermented malt having a deep richness and a gorgeous fragrance even though the use ratio of malt to fermentation raw material is low and malt off-flavor (malt-derived off-flavor, malt odor) is low Regarding beverages.

  Beer is a typical liquor that has been loved around the world since ancient times. Further, as a new alcoholic beverage following beer, beer-taste beverages using various auxiliary materials other than malt such as happoshu are actively developed. Much of the response and richness peculiar to fermented malt beverages such as beer depend on malt-derived flavor components. For example, a fermented malt beverage having a low use ratio of malt can achieve a refreshing taste, but tends to lack a taste and richness compared to beer.

  On the other hand, malt contains many components with unique odors called “wheat odor” and “grain odor”, and in malt beverages made from malt, this malt off-flavor is a sensory problem. It has become. In particular, in a fermented malt beverage mainly characterized by a feeling of thirst and a drinkability, malt off-flavor tends to work more negatively. That is, when the malt use ratio is lowered, malt-derived off-flavor can be reduced, but beer-like flavor and richness are also lowered.

  Additives for imparting or enhancing beer-like flavor and richness are also known. For example, Patent Document 1 includes at least one alcohol-based component selected from the group consisting of diethoxyethane (acetal), 2-phenylethyl alcohol and 2-methyl-1-propanol, sugaralone, sotron, furaneol, Contains at least one sweetening ingredient selected from the group consisting of γ-nonalactone and γ-decalactone, and at least one aldehyde ingredient selected from the group consisting of vanillin, 3-methylbutanal and phenylacetaldehyde A flavor improver for beer-like beverages is described. Patent Document 2 discloses a method for producing a fermented malt beverage having a high content of isoamyl acetate and 4-vinylguaiacol (4-VG) and having a weizen-like fruity aroma. .

JP2013-81417A JP 2012-38 A

  An object of the present invention is to provide a fermented malt beverage having a deep richness and a gorgeous fragrance even though the use ratio of malt to a fermentation raw material is low and malt off flavor is small.

  As a result of diligent research to solve the above-mentioned problems, the present inventors have found that in a fermented malt beverage in which the use ratio of malt relative to the fermentation raw material is suppressed to less than 25% by mass to suppress malt off-flavor, butanoic acid, 3 -By adjusting the content of 3-methylbutanoic acid, 4-vinyl guaiacol, dimethylsulfide (DMS), and furaneol and the content of linalool within a predetermined range, It has been found that both a certain richness and a gorgeous fragrance can be imparted, and the present invention has been completed.

That is, the fermented malt beverage according to the present invention includes the following [1] to [4].
[1] The malt ratio of the fermentation raw material is less than 25% by mass, the butyric acid content is 0.30 to 0.60 ppm, the 3-methylbutanoic acid content is 0.4 to 0.6 ppm, 4 -The content of vinylguaiacol is 70 to 120 ppb, the content of dimethyl sulfide is 8 to 25 ppb, the content of furaneol is 220 to 290 ppb, and the content of linalool is 4 to 8 ppb, A fermented malt beverage.
[2] The butyric acid content is 0.40 to 0.55 ppm, the 3-methylbutanoic acid content is 0.4 to 0.5 ppm, and the 4-vinyl guaiacol content is 85 to 105 ppb. The fermented malt beverage according to the above [1], wherein the content of dimethyl sulfide is 13 to 23 ppb, the content of furaneol is 230 to 280 ppb, and the content of linalool is 6 to 8 ppb.
[3] The fermented malt beverage according to [1] or [2], wherein hops are used as a raw material.
[4] The fermented malt beverage according to any one of [1] to [3], wherein butyric acid, 3-methylbutanoic acid, 4-vinyl guaiacol, dimethyl sulfide, furaneol, or linalool is contained as a raw material.

  According to the present invention, it is possible to obtain a fermented malt beverage having a small amount of malt off-flavor, a rich body and a gorgeous aroma.

  In this invention and this-application specification, a fermented malt drink means the drink which uses malt as a fermentation raw material and is manufactured through a fermentation process. The fermented malt beverage according to the present invention is a sparkling beverage having a flavor, taste and texture equivalent to or similar to beer regardless of the alcohol content, and having a high feeling of thirst and drinkability. That is, the fermented malt beverage according to the present invention may be an alcoholic beverage, or a so-called non-alcoholic beverage or low-alcoholic beverage having an alcohol content of less than 1% by volume. Specific examples of the fermented malt beverage include beer-taste beverages such as beer, sparkling liquor using malt as a raw material, low alcohol sparkling beverage, and non-alcohol beer. In addition, liqueurs obtained by mixing malt as a raw material and a beverage produced through a fermentation process with an alcohol-containing distillate may be used. The alcohol-containing distillate is a solution containing an alcohol obtained by a distillation operation, and those generally classified as spirits such as spirits can be used.

  Although the fermentation raw material for manufacturing the fermented malt drink which concerns on this invention contains malt, the malt ratio is less than 25 mass%. By using malt as a fermentation raw material, a fermented malt beverage with a clearer beer taste can be produced. Moreover, the fermented malt drink with few malt off-flavors is obtained because the malt ratio which occupies for a fermentation raw material is low. The malt used for the fermentation raw material may be barley malt or wheat malt. Moreover, although it can also be used as a syrup, an extract, etc., it is preferable to use as a malt ground material obtained by grind | pulverizing. Examples of the pulverized malt include barley, for example, Nijo barley, germinated by a conventional method, dried, and then pulverized to a predetermined particle size.

  Some malt-derived ingredients play an important role in achieving a beer taste. For this reason, beer-taste beverages with a low malt ratio have a problem that although the malt off-flavor is lower than beer-taste beverages with a high malt ratio such as beer, the flavor unique to beer tastes is reduced.

  The fermented malt beverage according to the present invention has a butyric acid content of 0.30 to 0.60 ppm, preferably 0.40 to 0.55 ppm, more preferably 0.50 to 0.55 ppm. The content is 0.4 to 0.6 ppm, preferably 0.4 to 0.5 ppm, and the content of 4-vinyl guaiacol is 70 to 120 ppb, preferably 80 to 110 ppb, more preferably 85 to 105 ppb. The dimethyl sulfide content is 8 to 25 ppb, preferably 10 to 23 ppb, more preferably 13 to 23 ppb, and the furaneol content is 220 to 290 ppb, preferably 230 to 280 ppb. Since the fermented malt beverage according to the present invention contains these five kinds of specific flavor components with a specific blending ratio in a well-balanced manner, the fermented malt beverage has a rich body despite a low use ratio of malt.

  The content of butyric acid and furaneol in the fermented malt beverage according to the present invention can be measured, for example, by GC / MS analysis using dichloromethane liquid-liquid extraction. Specifically, first, a sample is collected in a container, ammonium sulfate is added, then dichloromethane is added to the container and an internal standard substance is added, followed by extraction with shaking. At this time, if there is gas in the container, it is preferable to perform degassing. Thereafter, centrifugation is performed to recover the solvent layer. The recovered solvent layer is dehydrated by adding anhydrous sodium sulfate, and then concentrated by nitrogen purge, and then subjected to GC / MS analysis.

  The content of 3-methylbutanoic acid in the fermented malt beverage according to the present invention can be measured, for example, by GC / MS analysis using dichloromethane liquid-liquid extraction. Specifically, first, a sample is collected in a container, and after adding ammonium sulfate, hydrochloric acid is added to make acidic conditions. Next, dichloromethane is added to the vessel and an internal standard is added, followed by extraction with shaking. At this time, if there is gas in the container, it is preferable to perform degassing. Thereafter, centrifugation is performed to recover the solvent layer. The recovered solvent layer is dehydrated by adding anhydrous sodium sulfate, and then concentrated by nitrogen purge, and then subjected to GC / MS analysis.

  The content of 4-vinylguaiacol in the fermented malt beverage according to the present invention is, for example, HPLC analysis using a C18 (ODS) column (McMurrough et al., Journal of the Institute of Brewing, 1996, Vol. 102, No. 327). ~ 332 pages)). As the mobile phase, it is preferable to use a water / methanol / phosphoric acid mixed solvent (volume ratio: 540/450/10).

  The content of dimethyl sulfide in the fermented malt beverage according to the present invention can be measured, for example, by GC-FPD analysis. Specifically, first, a sample is put into a vial containing a stirrer bar, a predetermined amount of sodium chloride is added, and then 3N hydrochloric acid and an internal standard solution (ethyl methyl sulfide 10 mg / mL) are added in a predetermined amount. Seal with an aluminum cap. A sample in which sodium chloride is dissolved by stirring and rotating the stirrer bar for 10 minutes at room temperature in a sealed state is subjected to headspace GC-FPD, and the dimethyl sulfide concentration of the sample is quantified from the internal standard ratio.

  Examples of a method for adjusting the contents of butyric acid, 3-methylbutanoic acid, 4-vinyl guaiacol, dimethyl sulfide, and furaneol within the above concentration range higher than the conventional fermented malt beverage having a malt ratio of less than 25% by mass include The raw material of fermented malt beverages such as malt is originally higher in content of at least one of butyric acid, 3-methylbutanoic acid, 4-vinyl guaiacol, dimethyl sulfide, or furaneol than other varieties of the same type The method of selecting and using is mentioned. Further, butyric acid, 3-methylbutanoic acid, 4-vinyl guaiacol, dimethyl sulfide, or furaneol itself, which is synthesized or extracted from a natural product, may be added as an additive, and among these five flavor components A perfume containing at least one of the above may be added as an additive.

  The fermented malt beverage according to the present invention has a linalool content of 4 to 8 ppb. By adjusting the linalool content within the above range, a gorgeous scent is enhanced and a fermented malt beverage with high palatability is obtained. The linalool content of the fermented malt beverage according to the present invention is more preferably 6 to 8 ppb. In addition, the linalool content in fermented malt drink can be quantified by GC-MS (gas chromatograph mass spectrometry).

  Examples of a method for adjusting the linalool content within the above range include a method using a material containing linalool as a raw material. For example, the linalool content of the fermented malt beverage can be adjusted to 4 to 8 ppb by using an appropriate amount of hops of varieties containing linalool as raw materials. Further, linalool itself, which is synthetic or extracted / purified from a natural product, may be added as an additive, and a fragrance containing linalool may be added as an additive.

  The fermented malt beverage according to the present invention uses other malts as raw materials, except for adjusting the contents of butyric acid, 3-methylbutanoic acid, 4-vinylguaiacol, dimethyl sulfide, furaneol, and linalool within a predetermined range, It can be produced in the same manner as the production method for beer, happoshu and the like produced through the fermentation process. Specifically, for example, it can be produced by the steps of preparation (sugar solution preparation), fermentation, storage, and filtration.

  First, as a preparation step (sugar solution preparation step), a sugar solution is prepared from a fermentation raw material containing malt. Specifically, a mixture containing a fermentation raw material containing malt and raw water is prepared and heated to saccharify the starch material of the fermentation raw material.

  As a fermentation raw material other than malt, only a cereal raw material may be used, only a saccharide raw material may be used, or both may be used in combination. Examples of the grain raw material include barleys other than malt such as barley and wheat, beans such as rice, corn and soybeans, and potatoes, and barley is particularly preferable. The grain raw material can be used as a grain syrup, a grain extract or the like, but is preferably used as a ground grain product obtained by a grinding process. Grain pulverization can be carried out by a conventional method. The pulverized cereal may be a corn starch, corn grits, or the like that has been subjected to a treatment usually performed before and after the pulverization treatment. Moreover, as a grain raw material other than malt used in the present invention, one kind of grain raw material may be used, or a mixture of a plurality of kinds of grain raw materials may be used. For example, a mixture of a malt pulverized product and a pulverized product of rice or corn may be used as a fermentation raw material. Moreover, it is also preferable that at least a part thereof includes a germinated state. Examples of the saccharide raw material include saccharides such as liquid sugar.

  Other auxiliary materials may be added to the mixture containing the fermentation raw material and raw water. Examples of the auxiliary material include hops, dietary fiber, fruit juice, bitters, coloring agents, herbs, and fragrances. Moreover, enzyme agents, such as saccharification enzymes, such as (alpha) -amylase, glucoamylase, and pullulanase, and protease, can be added as needed.

  The saccharification treatment is performed using an enzyme derived from a grain raw material such as malt or an enzyme added separately. The temperature and time during the saccharification treatment take into account the type of cereal raw material used, the proportion of cereal raw material in the total fermentation raw material, the type of enzyme added and the amount of the mixture, the quality of the desired fermented malt beverage, etc. , Adjusted as appropriate. For example, the saccharification treatment can be performed by a conventional method such as holding a mixture containing malt or the like at 35 to 70 ° C. for 20 to 90 minutes.

  By boiling the sugar solution obtained after the saccharification treatment, a boiled juice (boiled sugar solution) can be prepared. The sugar solution is preferably filtered before boiling, and the obtained filtrate is preferably boiled. Further, a mixture of malt extract and other sugar liquid added with warm water may be used in place of the filtrate of the sugar liquid obtained after the saccharification treatment or in addition to the filtrate and boiled. The boiling method and its conditions can be determined as appropriate.

  A fermented malt beverage having a desired flavor can be produced by appropriately adding herbs before or during the boiling treatment. In particular, hops are preferably added before or during the boiling process. By boiling in the presence of hops, it is possible to efficiently boil flavor and aroma components of hops including polyphenols. It is preferable that the amount of hops added, the mode of addition (for example, adding in several portions), the boiling conditions, etc. are appropriately adjusted in consideration of the intended quality of the fermented malt beverage as the final product.

  After the preparation process and before the fermentation process, it is preferable to remove protein and other soot produced by precipitation from the prepared broth. The removal of the soot may be performed by any solid-liquid separation process, but in general, the precipitate is removed using a tank called a whirlpool. The temperature of the broth at this time should just be 15 degreeC or more, and is generally performed at about 50-80 degreeC. The broth (filtrate) after removing the koji is cooled to an appropriate fermentation temperature with a plate cooler or the like.

  Next, as a fermentation process, yeast is inoculated into the cooled filtrate to perform fermentation. The cooled filtrate may be subjected to the fermentation process as it is, or may be subjected to the fermentation process after adjusting to a desired extract concentration. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts used for producing alcoholic beverages. Although it may be a top fermentation yeast or a bottom fermentation yeast, it is preferably a bottom fermentation yeast because it can be easily applied to large-scale brewing facilities.

  Moreover, the amount of alcohol produced | generated by fermentation is reduced more by suppressing alcoholic fermentation in a fermentation process. Therefore, particularly when producing a fermented malt beverage having a very low alcohol concentration, such as a non-alcohol beer having an alcohol concentration of less than 1% by volume, it is also preferable to lower the degree of fermentation in the fermentation process.

  Furthermore, as a sake storage process, the obtained fermented liquor is aged in a storage tank, stored and stabilized under a low temperature condition of about 0 ° C., and then filtered as a filtration process. The target fermented malt beverage can be obtained by removing yeast and proteins insoluble in the temperature range. The said filtration process should just be a method which can filter and remove yeast, for example, diatomaceous earth filtration, filter filtration with a filter whose average pore diameter is about 4-5 micrometers, etc. are mentioned.

  Moreover, in order to make it a desired alcohol concentration, you may dilute by performing an appropriate amount of water after filtration. The obtained fermented malt beverage is usually bottled by a filling process and shipped as a product.

  In addition, the fermented malt drink equivalent to the liqueur in liquor tax law can be manufactured, for example by mixing with spirits in the process after the fermentation process by yeast. The addition of spirits may be before or after addition for adjusting the alcohol concentration. Since the spirit to add can manufacture the fermented malt drink which has a more preferable malt feeling, a wheat spirit is preferable.

  When butyric acid, 3-methylbutanoic acid, 4-vinyl guaiacol, dimethyl sulfide, furaneol, or linalool is added as a raw material, extracted or purified from synthetic products or natural products, the timing for adding these is determined in the final product. There is no particular limitation as long as butyric acid or the like can remain in the mixture. Since the risk of loss due to decomposition, modification, volatilization, etc. is small after addition, butyric acid or the like is preferably added to the sugar solution after saccharification treatment, the fermentation solution after fermentation, or the filtrate after filtration. More specifically, when added to the sugar solution, it may be added immediately after the saccharification treatment, may be added to the boiled sugar solution (boiled juice), or added to the sugar solution after the precipitate is removed after boiling. Alternatively, it may be added to the cooled sugar solution before yeast inoculation.

  EXAMPLES Next, although an Example and a reference example are shown and this invention is demonstrated further in detail, this invention is not limited to a following example etc.

[Reference Example 1]
The influence of the malt ratio on the strength of malt off-flavor in fermented malt beverages of beer taste was investigated using malt pulverized product and corn starch as fermentation raw materials. Specifically, a mixture obtained by mixing a malt pulverized product and corn starch so that the malt ratio was 20, 40, or 60% by mass was used as a fermentation raw material.
First, a fermented malt beverage was produced using a 200 L scale preparation facility. Into the charging tank, 40 kg of fermentation raw material and 160 L of raw material water were added, and the mixture in the charging tank was heated according to a conventional method to produce a saccharified solution. The obtained saccharified solution was filtered, and hops were added to the obtained filtrate, followed by boiling to obtain wort (cereal broth). Next, the wort of about 80 to 99 ° C. was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 7 ° C. The cold wort was inoculated with beer yeast, fermented at about 10 ° C. for 7 days, and then aged in a storage tank for 7 days. The fermented liquor after aging was filtered (average pore size: 0.65 μm) to obtain the desired fermented malt beverage.

  About the malt off-flavor of the obtained fermented malt drink, the sensory test by the 6 trained beer specialty panelists was performed. As a result, the malt off-flavor was felt in the fermented malt beverage having a malt ratio of 60% by mass, but the malt off-flavor was hardly felt in the fermented malt beverage having a malt ratio of 40% by mass, and the fermented malt beverage having a malt ratio of 20% by mass. So I didn't feel malt off flavor. That is, it was confirmed that malt off-flavor was reduced by the reduction of the malt ratio with respect to the fermentation raw material.

[Example 1]
In a fermented malt beverage containing butyric acid, 3-methylbutanoic acid, 4-vinylguaiacol, dimethyl sulfide, furaneol, and linalool, the blending balance of each flavor component and the effect on the flavor were examined.
Specifically, a mixture obtained by mixing malt pulverized product and corn starch so that the malt ratio is 24% by mass is used as a fermentation raw material. A fermented malt beverage was produced in the same manner as in Reference Example 1 except that luguaiacol, dimethyl sulfide, furaneol, and linalool (all of which were flavors) were added so that the final concentration in the beverage was as shown in Table 1.

  The contents (concentrations) of butyric acid, furaneol and 3-methylbutanoic acid in the fermented malt beverage were measured by GC / MS analysis using dichloromethane liquid-liquid extraction. Specifically, for the measurement of butyric acid and furaneol, first, a sample was collected in a container, ammonium sulfate was added, then dichloromethane was added to the container, and an internal standard substance was added, followed by extraction with shaking. At this time, when there was gas in the container, degassing was performed. Thereafter, centrifugation was performed to recover the solvent layer. The recovered solvent layer was dehydrated by adding anhydrous sodium sulfate, and concentrated by nitrogen purge, and then subjected to GC / MS analysis. The measurement of 3-methylbutanoic acid was carried out in the same manner as butyric acid and the like, except that ammonium sulfate was added to a sample collected in a container, and hydrochloric acid was added to the acidic condition to add dichloromethane.

  The content (concentration) of 4-vinylguaiacol in the fermented malt beverage was analyzed by HPLC using a C18 column (McMurrough et al., Journal of the Institute of Brewing, 1996, Vol. 102, pp. 327-332). It was measured by. As the mobile phase, a water / methanol / phosphoric acid mixed solvent (volume ratio: 540/450/10) was used.

  The content (concentration) of dimethyl sulfide in the fermented malt beverage was measured by GC-FPD analysis. Specifically, first, a sample is put into a vial containing a stirrer bar, a predetermined amount of sodium chloride is added, and then 3N hydrochloric acid and an internal standard solution (ethyl methyl sulfide 10 mg / mL) are added in a predetermined amount. Sealed with an aluminum cap. A sample in which sodium chloride was dissolved by rotating the stirrer bar for 10 minutes at room temperature while stirring in a sealed state was subjected to headspace GC-FPD, and the dimethyl sulfide concentration of the sample was determined from the internal standard ratio.

  Moreover, the linalool content (concentration) in the fermented malt beverage was quantified by GC-MS analysis. Specifically, the aromatic component was extracted from the test sample with a C18 solid phase column, and the obtained extract was subjected to GC / MS. The internal standard method was used for quantification. Borneol was used as an internal standard substance and added so as to be 50 ppb in the sample. The analysis conditions of the hop aroma component in GC / MS were as follows.

[GC / MS analysis conditions]
Capillary column: Trade name “DB-WAX” (length 60 m, inner diameter 0.25 mm, film thickness 0.25 μm),
Oven temperature: 40 ° C. (10 minutes) → 3 ° C./minute→240° C. (20 minutes)
Carrier gas: He, 10 psi low pressure air supply,
Transfer line temperature: 240 ° C.
MS ion source temperature: 230 ° C.
MSQ pole temperature: 150 ° C
Front inlet temperature: 200 ° C
Ions used for quantification: m / z = 110 (borneol), m / z = 93 (linalool).

  About the malt off flavor of the obtained fermented malt drink, deep richness, and gorgeousness, the sensory test by 6 trained beer panelists was conducted. As a result, in any fermented malt beverage, malt off-flavor was not felt so much. In addition, Table 1 shows the average of the evaluations of six panelists regarding the richness, gorgeousness, and comprehensive evaluation of each fermented malt beverage.

  As shown in Table 1, the richness of the fermented malt beverage has a butyric acid content of 0.30 to 0.60 ppm, a 3-methylbutanoic acid content of 0.4 to 0.6 ppm, It was good in test sections A to C in which the content of 4-vinylguaiacol was 70 to 120 ppb, the content of dimethyl sulfide was 8 to 25 ppb, and the content of furaneol was 220 to 290 ppb. On the other hand, the richness of the fermented malt beverages in Test Zones D and E, where at least butyric acid, 4-vinyl guaiacol, dimethyl sulfide, and furaneol were outside these ranges, was normal and weaker than Test Zones AC . In particular, the content of butyric acid is 0.50 to 0.55 ppm, the content of 3-methylbutanoic acid is 0.4 to 0.5 ppm, and the content of 4-vinyl guaiacol is 100 to 105 ppb, The test sections B and C in which the content of dimethyl sulfide was 16 to 23 ppb and the content of furaneol was 230 to 250 ppb had a very good deep body.

  Moreover, although the gorgeous fragrance of the fermented malt drink was hardly in the test section D having a linalool content of 2 ppb, it was good in the test section A having 4 ppb, and very good in the test sections B and C having 6 to 8 ppb. Met. However, in the test section E having a linalool content of 16 ppb, the scent peculiar to linalool was too strong and weaker than the test section A having 4 ppb, and was normal.

  According to the present invention, it is possible to obtain a fermented malt beverage having a rich richness and a gorgeous fragrance despite a small amount of malt off-flavor. It can be used.

Claims (4)

  The malt ratio of the fermentation raw material is less than 25% by mass, the butyric acid content is 0.30 to 0.60 ppm, the 3-methylbutanoic acid content is 0.4 to 0.6 ppm, and 4-vinyl Fermentation characterized in that the content of guaiacol is 70 to 120 ppb, the content of dimethyl sulfide is 8 to 25 ppb, the content of furaneol is 220 to 290 ppb, and the content of linalool is 4 to 8 ppb. Malt beverage.   The content of butyric acid is 0.40 to 0.55 ppm, the content of 3-methylbutanoic acid is 0.4 to 0.5 ppm, the content of 4-vinylguaiacol is 85 to 105 ppb, dimethyl sulfide The fermented malt beverage according to claim 1, wherein the content of is 13 to 23 ppb, the content of furaneol is 230 to 280 ppb, and the content of linalool is 6 to 8 ppb.   The fermented malt beverage according to claim 1 or 2, wherein hops are used as a raw material.   The fermented malt beverage according to any one of claims 1 to 3, wherein butyric acid, 3-methylbutanoic acid, 4-vinyl guaiacol, dimethyl sulfide, furaneol, or linalool is contained as a raw material.