JP2016054723A - Beer-taste fermented beverage and process for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beer-taste fermented beverage and process for producing the same, in which the flavor of hops can further be enhanced.SOLUTION: The process for producing beer-taste fermented beverage includes: a step for transferring, from the boiling kettle, a grain solution finished with the boiling, to a whirlpool; a step for charging, after completion of the transferring step, hops into the grain solution; a step for standing, after the step for charging, the grain solution for 70 minutes or more; a step for cooling, after the step for standing, the grain solution; and a step for fermenting, after the step for cooling, the grain solution.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a beer-taste fermented beverage and a method for producing the same.

  A beer-taste fermented beverage is a beer or beer-flavored beverage obtained by fermenting a grain solution. In the production process of a beer-taste fermented beverage, a grain solution is first prepared. The grain solution is then boiled. The cereal solution is allowed to stand in the whirlpool to remove the heat generated by boiling. In addition, according to “Beer brewing technology: Hideo Miyachi, published by Food Industry New Company, pp 285, (1999)” and “Kunze. W. Technology Brewing and Malting, pp 296 (1996)”, the standing time is Usually, it is 20 to 40 minutes. After standing, the grain solution is fermented to obtain a beer-taste beverage.

  A hop may be used for a beer-taste beverage in order to impart bitterness and aroma. In order to increase palatability, it is required to increase the strength and quality of hop-derived flavors. In this regard, in “Hops and Hop Products; European Brewery conven- tion manual of Good Practice, JL Benitez et al, pp125-127”, the point of hop addition is determined according to the desired flavor. It is disclosed. Japanese Patent No. 5420629 discloses a malt fermented beverage produced by fermenting a pre-fermentation solution to which hops that have been heat-treated in advance are added.

Japanese Patent No. 5420629

Beer brewing technology: Hideo Miyachi, published by Food Industry New Company, pp 285 (1999) Kunze. W. Technology Brewing and Malting, pp 296 (1996) Hopes and Hop Products; European Brewery convention manual of Good Practice, J. Org. L. Benitez et al, pp125-127

  However, even if the timing of adding hops is devised, there is a limit to the degree to which the hop aroma is enhanced. Therefore, the subject of this invention is providing the beer taste fermented drink and its manufacturing method which can reinforce the flavor of a hop more.

The inventor of the present application has intensively studied to solve the above problems. As a result, the inventors have found that the above problem can be solved by allowing the liquid to stand for a specific time or more after throwing hops into the liquid, and have completed the invention.
Specifically, the present invention provides the following.
[1] A step of transferring the boiled grain solution from the boiling kettle to a whirlpool;
After completing the transferring step, adding hops to the grain solution;
After the adding step, the grain solution is allowed to stand for 70 minutes or more;
After the step of standing, cooling the grain solution;
After the step of cooling, fermenting the grain solution;
A method for producing a beer-taste fermented beverage.
[2] A step of transferring the boiled grain solution from the boiling kettle to a whirlpool;
A step of adding hops into a liquid prepared separately from the grain solution;
After the step of adding, the step of allowing the liquid into which the hop has been added to stand for 70 minutes or more;
Mixing the liquid obtained by the standing step with the grain solution in the whirlpool;
Cooling the grain solution after the mixing step;
After the step of cooling, fermenting the grain solution;
A method for producing a beer-taste fermented beverage.
[3] The production method according to [1] or [2],
The step of standing still includes a step of standing at a temperature of 80 ° C. or higher and 100 ° C. or lower.
Production method.
[4] The production method according to any one of [1] to [3],
The step of standing is a manufacturing method carried out in a time of 180 minutes or less.
[5] The production method according to any one of [1] to [4],
The said grain solution is a manufacturing method containing malt.
[6] The production method according to any one of [1] to [5],
In the step of adding the hop, the bitterness of the beer-taste fermented beverage is 30B. A manufacturing method comprising a step of adding hops in an amount such that it is U or more.
[7] The production method described in [6] above,
The step of adding hops includes the step of adding hops in such an amount that the linalool concentration of the beer-taste fermented beverage is 58 ppb or more.
[8] The production method according to [6] or [7],
The step of adding hops includes a step of adding hops in such an amount that the myrcene concentration of the beer-taste fermented beverage is 10 ppb or more.
[9] Bitter value is 30B. U or more,
The linalool concentration is 58 ppb or more,
A beer-taste fermented beverage having a myrcene concentration of 10 ppb or more.

  ADVANTAGE OF THE INVENTION According to this invention, the beer taste fermented drink which can strengthen the flavor of a hop more, and its manufacturing method are provided.

FIG. 1 is a flowchart showing a method for producing a beer-taste fermented beverage according to the first embodiment. FIG. 2 is a flowchart showing a method for producing a beer-taste fermented beverage according to the second embodiment. FIG. 3 is a diagram showing the results of sensory evaluation.

  In this specification, a beer-taste fermented beverage refers to a beverage obtained by fermenting a grain solution, and refers to beer or a beverage having a flavor like beer.

In the method for producing a beer-taste fermented beverage according to the present invention, after the step of adding hops to the standing solution and the step of feeding, the standing solution is allowed to stand for 70 minutes or more to prepare the standing solution. A step and a step of fermenting a cereal solution for fermentation containing a liquid after standing.
According to the present invention, the strength of the entire hop incense can be enhanced by allowing the standing solution to stand for 70 minutes or more after the hop is charged. In particular, hop-derived “spicy” incense can be increased.
Hereinafter, embodiments of the present invention will be described.

1. 1st Embodiment FIG. 1: is a flowchart which shows the manufacturing method of the beer taste fermented drink which concerns on this embodiment. As FIG. 1 shows, the manufacturing method of the beer taste fermented drink which concerns on this embodiment prepares an initial grain solution, and is the process of boiling (process S1), The process of adding hops to the boiled grain solution (process) S2), a step of allowing the grain solution to stand for 70 minutes or more after the hop is charged (step S3), a step of cooling the grain solution after standing (step S4), and a step of fermenting the cooled grain solution ( Step S5) is included. Each step will be described in detail below.

(Step S1) Preparation of initial grain solution and boiling 1-1: Preparation of initial grain solution First, an initial grain solution is prepared. The initial grain solution is an aqueous solution containing monosaccharides, disaccharides, and trisaccharides or more. The initial cereal solution can be obtained, for example, by hydrolyzing a cereal containing starch. However, it is also possible to prepare an initial grain solution by adding vegetable protein degradation products (soy protein degradation products, pea protein degradation products, etc.) to water together with sugars.
As the grain containing starch, malt and an extract thereof are preferably used. However, in addition to malt, other materials such as rice and corn starch can be used.

When malt is used as the main raw material, the initial grain solution is prepared, for example, by the following steps. The main raw material malt or a pulverized product of the malt is added to warm water with rice or corn starch as an auxiliary raw material, if necessary, and kept warm. Thereby, starch substances contained in malt and other auxiliary materials are hydrolyzed mainly by saccharifying enzymes such as amylase contained in the malt, and sugars such as maltose are produced. In this case, the warm water to which malt or the like is added may be held at, for example, 35 to 70 ° C. for 20 to 90 minutes.
The amount of malt used in the total amount of raw materials other than water is appropriately adjusted according to the performance and quality required for the final product.
The monosaccharide content in the initial grain solution may be adjusted by adding sugars such as maltose, glucose, fructose and the like. The content of monosaccharides in the initial grain solution is preferably 30% by mass or more and 95% by mass or less, more preferably 35% by mass or more and 95% by mass or less, and 50% by mass or more and 95% by mass or less. More preferably, it is more preferably 60% by mass or more and 90% by mass or less. By adjusting the monosaccharide content in the initial cereal solution, the amount of aroma components that contribute to cereal incense increases, and a beverage with improved cereal incense can be produced.

  When malt is not used, in addition to grains containing starch and / or sugars, nitrogen sources derived from other than wheat or malt (for example, plant protein degradation products), pigments, etc. are mixed with warm water to saccharify amylases and the like. An initial grain solution can be prepared by performing hydrolysis with an enzyme. As these saccharifying enzymes, conventionally known saccharifying enzyme preparations and the like can be used. Raw materials such as nitrogen sources other than wheat or malt are not particularly limited, and those usually used in the production of conventional alcoholic beverages can be used in the amounts usually used.

An amino acid may be further added to the initial grain solution. As the added amino acid, a known natural amino acid can be used as an amino acid constituting a protein.For example, alanine, cysteine, aspartic acid, glutamic acid, phenylalanine, glycine, histidine, isoleucine, lysine, leucine, methionine, asparagine, At least one selected from the group consisting of proline, glutamine, arginine, serine, threonine, valine, tryptophan, and tyrosine can be used. Of these, cysteine, methionine, proline, and tryptophan are preferable, and proline is particularly preferable. These amino acids may be used alone or in combination of two or more. Amino acids may be added as an amino acid preparation, or may be added as an amino acid-containing material such as a yeast extract.
The amount of amino acid added is usually preferably 2 mg / 100 mL or more and 300 mg / 100 mL or less, and more preferably 2 mg / 100 mL or more and 50 mg / 100 mL or less. By making the addition amount of an amino acid within the above range, it is possible to effectively increase the content of flavor components that contribute to the cereal aroma in the beverage. Further, when at least one selected from the group consisting of cysteine, methionine, proline, and tryptophan is used as the amino acid, the amount added is 2 mg / 100 mL or more and 20 mg / 100 mL or less, 2 mg / 100 mL or more and 10 mg / 100 mL or less, It is preferable that they are 10 mg / 100 mL or more and 300 mg / 100 mL or less, and 10 mg / 100 mL or more and 50 mg / 100 mL or less. By adding each of the above-mentioned amino acids at the above-mentioned content, it is possible to effectively increase the content of the aroma component contributing to the cereal incense and to impart a better cereal incense to the beverage.

1-2: Boiling of the initial cereal solution Next, the prepared initial cereal solution is boiled in a container called a boiling kettle to obtain a cereal solution after boiling. This process is called the boiling process. Hops may be added during boiling. Hops can be added at any stage from the start of boiling to the end of boiling. Moreover, boiling time is not specifically limited, What is necessary is just to employ | adopt normal boiling time of an effervescent drink.

(Step S2) Addition of hops Subsequently, the obtained boiled grain solution is transferred to a settling tank called a whirlpool and allowed to stand. The process of allowing the grain solution to stand in the whirlpool is called a whirlpool standing process. After transfer is complete, hops are added to the grain solution.
When hops are added at the time of boiling, aromatic components such as myrcene and linalool are extracted from the hops. However, many of these aromatic components are evaporated by boiling and do not remain in the liquid. On the other hand, by introducing hops during the whirlpool standing step, it is possible to extract aroma components from the hops without transpiration.
The bitterness value of the finally obtained beer-taste fermented beverage is 30B. It is preferable to adjust the addition amount of the hop-derived α acid and the addition amount of the hops so as to be U or more. Moreover, the input amount of hops in this step is preferably 0.1 g / L to 10 g / L, and more preferably 0.5 g / L to 5 g / L.
In addition, when hops are added even during boiling, the ratio of the hop-derived α acid amount (A) added during boiling to the hop-derived α acid amount (B) added during the whirlpool standing step (A) : B) is preferably adjusted so as to be 20: 1 to 1:15, and more preferably adjusted so as to be 2: 1 to 1: 8.

(Step S3) Standing after adding hops After adding hops, the grain solution is allowed to stand in a whirlpool for 70 minutes or more to precipitate and remove the thermal coagulum. Originally, the whirlpool standing step is performed in order to precipitate and remove the thermal coagulation product generated during boiling. From the viewpoint of removing the thermal coagulum, the standing time may be about 20 to 40 minutes. However, the amount of hop aroma extracted can be significantly increased by allowing the hop to stand for 70 minutes or longer after the hop is added.
In addition, it is preferable that the standing time after hop injection is 180 minutes or less. More preferably, the standing time after hop injection is 70 minutes or more and 180 minutes or less. If the standing time after hop injection is too short, the extraction amount of the hop aroma component becomes insufficient. On the other hand, when the standing time after adding hops is too long, aldehydes derived from amino acids and fatty acids in the raw material are likely to be generated, and the quality of the beer-taste fermented beverage is likely to deteriorate.
Further, the liquid temperature of the grain solution at the time of standing is preferably 70 ° C. or higher and 100 ° C. or lower, and more preferably 80 ° C. or higher and 100 ° C. or lower. When the liquid temperature is too low, the fragrance component is not sufficiently extracted from the hop. On the other hand, when the liquid temperature is too high, the extracted aroma component tends to evaporate.

(Steps S4, S5) Cooling and fermentation Next, the cereal solution after standing is cooled to an appropriate temperature by a heat exchanger (plate cooler or the like). The cooling is performed, for example, over 50 to 110 minutes. Inoculate the fermented cereal solution with yeast and ferment. Next, the fermented liquid is aged as necessary, and yeast cells and proteins are removed by filtration. Thereby, a beer taste fermented drink is obtained.
Fermentation conditions used when fermenting a cereal solution for fermentation using yeast may be those employed in the production of effervescent beverages and the like. For example, fermentation can be performed for 1 day or more and 10 days or less at a temperature of 2 ° C. or more and 20 ° C. or less.

  By the manufacturing method demonstrated above, the beer taste fermented drink which has a high bitterness value and a high hop aroma component density | concentration is obtained. According to this embodiment, for example, the bitterness value is 30B. A beer-taste fermented beverage having a concentration of U or more, a myrcene concentration of 1 ppb or more, and a linalool concentration of 50 ppb or more is obtained.

2. Second Embodiment Subsequently, the second embodiment will be described. FIG. 2 is a flowchart schematically showing a method for producing a beer-taste fermented beverage according to the second embodiment.
As shown in FIG. 2, an initial grain solution is prepared and boiled as in the first embodiment. This process is called the boiling process. Thereby, the grain solution after boiling is obtained (process S11).
Next, after boiling, the grain solution is transferred to a settling tank called a whirlpool and allowed to stand. This process is called the whirlpool standing process. (Step S12). However, unlike the steps S2 and S3 in the first embodiment, it is not always necessary to add hops to the grain solution during the whirlpool standing step. Moreover, the standing conditions (time, temperature, etc.) may be any conditions that can precipitate and remove the thermal coagulation product generated during boiling, and it is not always necessary to leave it for 70 minutes or longer.
On the other hand, a liquid (for example, water) is prepared separately from the boiled grain solution, and hops are added to the liquid (step S13). Under the present circumstances, the bitterness value of the beer taste fermented drink finally obtained is 30B. It is preferable to adjust the addition amount of the hop-derived α acid and the addition amount of the hops so as to be U or more. After the hop is added, the liquid is allowed to stand for 70 minutes or more. Thereby, the liquid after stationary is obtained (process S14). As the stationary conditions (temperature, time, etc.) in step S14, the same conditions as in step S3 in the first embodiment can be used.
Then, the post-stationary solution obtained in step S14 is mixed with the grain solution in the whirlpool (step S15). The mixed grain solution is cooled (step S16) and fermented (step S17) in the same manner as in the first embodiment to obtain a beer-taste fermented beverage.

  As in this embodiment, the hop flavor component can be sufficiently added to the liquid prepared separately from the grain solution, and the liquid can be allowed to stand for 70 minutes or more, as in the first embodiment. Can be extracted.

(Example)
Hereinafter, in order to describe the present invention in more detail, examples carried out by the present inventors will be described.
[Example 1]
556 kg of pulverized malt was put into 3000 L of warm water at about 50 ° C., and mixed and stirred. And the starch in malt was saccharified by heating up in steps to 50-70 degreeC, it filtered, and the initial grain solution was prepared. The resulting initial grain solution was transferred to a boiling kettle and boiled for 70 minutes. In addition, about 1300 g of Haratautradition seeds were added as hops so that 88 g of α-acid derived from hops was added at the start of boiling.
Next, the boiled cereal solution was transferred to a whirlpool, and about 9000 g of Czechzart seeds were added as hops so that 433 g of α-acid derived from hops was added at the start of the whirlpool standing step. After introducing the hop, it was allowed to stand for 120 minutes in the whirlpool. The liquid temperature at the start of hop feeding was about 96 ° C. Moreover, the liquid temperature after leaving still for 120 minutes was 86.9 degreeC. The liquid after standing was cooled to about 5 ° C to 10 ° C. Thereafter, a predetermined amount of yeast was added and fermented at 12 ° C. for 7 days (main fermentation). After main fermentation, it was aged at about 10 ° C. for 10 days. After aging, it was cooled to −0.5 ° C. to stabilize the liquid after fermentation. After stabilization, yeast was removed by diatomaceous earth filtration to obtain a beer-taste fermented beverage according to Example 1.
[Example 2]
A beer-taste fermented beverage according to Example 2 was obtained using the same conditions as in Example 1. However, the standing time after hop injection in the whirlpool was changed to 180 minutes.
[Comparative Example 1]
A beer-taste fermented beverage according to Comparative Example 1 was obtained using the same conditions as in Example 1. However, the standing time after throwing hops in the whirlpool was changed to 20 minutes.
[Comparative Example 2]
A beer-taste fermented beverage according to Comparative Example 2 was obtained using the same conditions as in Example 1. However, the standing time after throwing hops in the whirlpool was changed to 60 minutes.

[sensory test]
About the beer taste fermented drink of each Example and each comparative example, floral fragrance, raw hop fragrance, green fragrance, Muscat fragrance, citrus fragrance, and spiciness were evaluated by sensory evaluation of a plurality of panelists. . Each item was evaluated in four stages of 0, 1, 2, and 3, and the average value was taken as the result. In addition, it shows that the intensity | strength of fragrance is so strong that a value is large. Moreover, the average value of floral fragrance, raw hop-like fragrance, green fragrance, Muscat-like fragrance, citrus-like fragrance, and spiciness was determined as the overall strength.
The result of sensory evaluation is shown in FIG.
As shown in FIG. 3, in Examples 2 and 3, the aroma was significantly increased as compared with Comparative Examples 1 and 2. In particular, it was confirmed that the spicy scent increased. That is, it was found that the aroma of the beer-taste fermented beverage can be remarkably increased by allowing the liquid to stand for 70 minutes or longer after the hop is added.

[quality check]
Moreover, about each Example and each comparative example, the bitterness value (BU) and chromaticity (degree EBC) of the liquid after leaving a whirlpool were measured. Moreover, the bitterness value (BU) was measured about the liquid after main fermentation. Furthermore, about the beer taste fermented drink (product), the original extract, pH, bitterness value (BU), foam NIBEM value, and hop aroma component concentration were measured. About the hop aroma component, the density | concentration of myrcene (Myrcene), linalool (Linaroll), citronellol (Cittronellol), and geraniol (Geraniol) was measured. The measuring method of each parameter is as follows.

[Measurement of bitterness value (BU)]
After adding 1 ml of 3N hydrochloric acid to 10 g of each sample, 20 ml of isooctane was added, shaken and allowed to stand. This solution was separated into two layers, an aqueous layer composed of a sample and an organic solvent layer composed of isoctane, and 10 ml was collected from the isooctane organic solvent layer. About the collected isooctane organic solvent, the light absorbency of wavelength 275nm was measured, the value was multiplied by 50, and the bitterness value (BU) was calculated | required.
[Measurement of chromaticity and original extract]
The chromaticity and the original extract were measured using a density / specific gravity measurement module DMA4500M manufactured by Anton Parr.
[Measurement of aroma components]
The concentration of each hop aroma component was measured using a stirring branch adsorption extraction method (SBSE method: Stir Bar Sorptive Extraction). Specifically, β damascon was added to the beer-taste fermented beverage as the final product so that the internal standard was 0.1 ppb. The sample was diluted 5-fold and 20 ml of diluted sample was collected in a 30 ml vial. Stirring branch (length = 20 mm; Twister (trade name); Gerster, Germany) coated with 47 μl of PDMS (polydimethylsiloxane) was placed in a vial, the lid was closed, and stirring was continued at 40 ° C. for 2 hours. The hop fragrance component was adsorbed on the surface. After removing the stirring branch from the vial and completely removing water drops, equipped with a thermal desorption unit (Thermal Desorption Unit (TDU); manufactured by Gerstel) and a programmable temperature-evaporation inlet (Programmable-vaporization inlet; CIS4; manufactured by Gerstel) Inserted into GC-MS.
The GC-MS conditions are as follows.
Gas chromatograph: 6890 manufactured by Agilent Technologies
Detector: MSD5973N quadrupole mass spectrum (manufactured by Agilent Technologies)
Column: DB-WAX capillary column (length: 60 m, inner diameter: 0.25 mm, film thickness: 0.25 μm, manufactured by Agilent Technologies)
Inlet: 250 ° C. Pulsed splitless injection mode (pulsed splitless injection mode)
Injection volume: 1 μL
Carrier gas: helium (1 ml / min).
Column temperature setting: 40 ° C (5 minutes hold)-(3 ° C / min)-240 ° C (20 minutes)
Mass-to-charge ratio: 30-350 (m / z),
Ionization conditions: 70 eV, single ion-monitoring mode (SIM) mode
Quantification: It was performed by comparing the peak area area of each aroma component with the peak area area of the internal standard product.
[Foamed NIBEM]
Foamed NIBEM was measured using a measuring machine manufactured by Haffmans. A beer-taste fermented beverage was filled into a beer bottle, kept at 20 ° C., carbon dioxide was blown in, the beverage in the bottle was pushed out with carbon dioxide pressure, and poured into a special glass with foam to the upper edge of the glass. Due to the collapse of the foam, the time for the foam surface to descend from the top edge of the glass by 30 mm from the top edge of the glass by 30 mm was automatically measured by an electrode bar type sensor.

なお、表１中、「麦汁分析値」は、ワールプール静置後の液の分析値を示す。「酒下ろし時分析値」は、主発酵後の液の分析値を示す。 Table 1 shows the measurement results for each example and each comparative example.

In Table 1, “wort analysis value” indicates the analysis value of the liquid after standing in the whirlpool. “Analysis value at the time of lowering” indicates the analysis value of the liquid after the main fermentation.

As shown in Table 1, as compared with Comparative Examples 1 and 2, in Examples 1 and 2, the bitterness value increased in any of the wort analysis value, when the sake was drunk, and in the product. Moreover, in Example 1 and 2, compared with Comparative Example 1 and 2, the density | concentration of the hop aroma component in a product increased. That is, it was found that the bitterness and aroma of the beer-taste fermented beverage can be remarkably enhanced by setting the standing time after adding hops to 70 minutes or more.
Further, the chromaticities of Examples 1 and 2 were similar to those of Comparative Examples 1 and 2. That is, it was found that the bitterness and aroma of the beer-taste fermented beverage can be remarkably enhanced without increasing the chromaticity by setting the standing time after adding hops to 70 minutes or more.
In addition, the original extract, pH, and foam NIBEM of Examples 1 and 2 were comparable to Comparative Examples 1 and 2. However, according to the present invention, it was found that by setting the standing time after adding hops to 70 minutes or more, the bitterness and aroma can be enhanced without substantially changing the values of the original extract, pH, and foamed NIBEM. . The higher bitterness increases the beer's original drinking response.

[Examination of the relationship between aroma concentration and standing time]
Subsequently, the following experiment was conducted in order to examine the relationship between the standing time and the aroma component concentration in more detail.
Using the same conditions as in Example 1, a boiled grain solution was obtained. However, after throwing in the hop, it is allowed to stand for 120 minutes in the whirlpool, at 10 minutes standing, at 30 minutes standing, at 50 minutes standing, at 70 minutes standing, at 90 minutes standing, at 120 minutes standing. Occasionally, 1 L each of the standing solution was collected. Each collected solution was fermented under the same conditions as in Example 1. After fermentation, the yeast was removed by centrifugation and subjected to aroma component analysis. The results of aroma component analysis are shown in Table 2 below.

  As shown in Table 2, it can be seen that the value of linalool, which is a representative component of the hop aroma, significantly increases from the time of standing 50 minutes to the time of standing 70 minutes. From this, it was confirmed that it is desirable to adjust the standing time after hop addition in the whirlpool standing step to 70 minutes or more.

Claims (9)

Transferring the boiled grain solution from the boiling kettle to a whirlpool;
After completing the transferring step, adding hops to the grain solution;
After the adding step, the grain solution is allowed to stand for 70 minutes or more;
After the step of standing, cooling the grain solution;
After the step of cooling, fermenting the grain solution;
A method for producing a beer-taste fermented beverage. Transferring the boiled grain solution from the boiling kettle to a whirlpool;
A step of adding hops into a liquid prepared separately from the grain solution;
After the step of adding, the step of allowing the liquid into which the hop has been added to stand for 70 minutes or more;
Mixing the liquid obtained by the standing step with the grain solution in the whirlpool;
Cooling the grain solution after the mixing step;
After the step of cooling, fermenting the grain solution;
A method for producing a beer-taste fermented beverage. A manufacturing method according to claim 1 or 2,
The step of standing still includes a step of standing at a temperature of 80 ° C. or higher and 100 ° C. or lower.
Production method. A manufacturing method according to any one of claims 1 to 3,
The step of standing is a manufacturing method carried out in a time of 180 minutes or less. A manufacturing method according to any one of claims 1 to 4,
The said grain solution is a manufacturing method containing malt. A manufacturing method according to any one of claims 1 to 5,
In the step of adding the hop, the bitterness of the beer-taste fermented beverage is 30B. A manufacturing method comprising a step of adding hops in an amount such that it is U or more. A manufacturing method according to claim 6,
The step of adding hops includes the step of adding hops in such an amount that the linalool concentration of the beer-taste fermented beverage is 58 ppb or more. The manufacturing method according to claim 6 or 7,
The step of adding hops includes a step of adding hops in such an amount that the myrcene concentration of the beer-taste fermented beverage is 10 ppb or more. Bitter value is 30B. U or more,
The linalool concentration is 58 ppb or more,
A beer-taste fermented beverage having a myrcene concentration of 10 ppb or more.

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