JP2016214087A - Beer-type fermented fruit juice beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new type of fermented fruit juice beverage to which beer-type flavor has been added and a manufacturing method thereof.SOLUTION: According to the present invention, there is provided a beer-type fermented fruit juice beverage which has a bitterness value of 8-17 and a linalool content of 50-500 ppb. According to the present invention, there is also provided a manufacturing method for a beer-type fermented fruit juice beverage having a beer-type flavor which includes adjusting a bitterness value to a range of 8-17 and adjusting the content of linalool to a range of 50-500 ppb.SELECTED DRAWING: None

Description

  The present invention relates to a fruit juice fermented beverage having a beer type flavor, a method for producing the same, and a method for imparting a beer type flavor to a fruit juice fermented beverage.

  Fruit liquors such as apple fruit liquor (cider) are known as liquors having a unique taste and color. With the recent diversification of consumer needs and preferences, a variety of product development is required, and a method for adjusting the color and taste of fruit wine has been reported to meet this demand.

  For example, in Patent Document 1, high concentration of sulfurous acid or sulfurous acid and acid is added to apple mash and the red pigment is extracted and then squeezed. A method for producing pink apple fruit liquor is described, characterized in that after treatment, yeast is ingested and fermentation is performed.

  In addition, in Patent Document 2, after adding an antioxidant to a crushed product of a red variety apple at any time before or after the crushing, an apple juice of a variety other than the red variety apple is added thereto, There is described a method for producing red apple fruit liquor, characterized in that an antioxidant is added at any time before and after the addition, and then left to stand, squeezed and then fermented.

  Further, Patent Document 3 describes a low-extract apple fruit sake that is given a good drinking response and sharpness by adjusting the total amount of the extract and the content of the organic acid within a predetermined range.

  However, for example, fruit fermented drinks to which the thickness of the taste derived from bitterness, tightening of the aftertaste, and hop flavor are added, as in beer, have not been reported so far.

Japanese Patent Laid-Open No. 3-251165 JP 2006-197845 A Japanese Patent No. 5536269

  An object of the present invention is to provide a new type of fruit juice fermented beverage to which a beer-type flavor is imparted and a method for producing the same. Another object of the present invention is to provide a method for imparting a beer-type flavor to a fruit juice fermented beverage.

  The present inventors have recently adjusted the bitterness value and the content of linanol to a specific range in the fruit juice fermented beverage, as seen in beer in the fruit juice fermented beverage, the thickness of the taste derived from the bitterness and the tightening of the aftertaste, Furthermore, it discovered that a hop fragrance was provided with sufficient balance. The present invention is based on such knowledge.

According to the present invention, the following inventions are provided.
(1) A fruit juice fermented beverage having a bitterness value of 8 to 17 and a linalool content of 50 ppb to 500 ppb.
(2) The fruit juice fermented beverage according to (1) above, comprising iso-α acid.
(3) Content of iso α acid (internal standard ratio measured by reverse phase chromatography using β phenyl chalcone as an internal standard, the reverse phase chromatography adds 1 ml of 3N hydrochloric acid to 10 ml of fruit juice fermented beverage, 10 ml was taken from the isooctane organic solvent layer obtained after adding 20 ml of isooctane and shaking, and a methanol solution containing 12 mg of β-phenylchalcone as an internal standard substance was added to the solid remaining after evaporation of the solvent. (1 ml of phosphoric acid: methanol = 40 ml: 400 ml) is added, and the dissolved one is used as a sample for analysis, and detection is performed by measuring the absorbance at 270 nm. The fruit juice fermented beverage according to (1) or (2) above.
(4) The fruit juice fermented drink according to any one of (1) to (3), wherein hops are used as part of the raw material.
(5) The fruit juice fermented beverage according to any one of (1) to (4), wherein malt is used as a part of the raw material.
(6) The fruit juice fermented beverage according to any one of (1) to (5) above, wherein at least a part of the fruit juice raw material is apple juice.
(7) The fruit juice fermented beverage according to any one of (1) to (6), which has a beer-type flavor.
(8) Adjusting the bitterness value to be in the range of 8 to 17 and adjusting the content of linalool to be in the range of 50 ppb to 500 ppb, the fruit juice fermentation having a beer-type flavor A method for producing a beverage.
(9) Adjusting the bitterness value to be in the range of 8 to 17 and adjusting the content of linalool to be in the range of 50 ppb to 500 ppb, beer type flavor to the fruit juice fermented beverage How to grant.

  The fruit juice fermented beverage of the present invention is a fruit fermented beverage having an unprecedented taste in view of the bitterness-derived taste thickness and aftertaste tightening, as well as hop flavor, as seen in beer. . Therefore, the present invention is advantageous in that it can meet various needs and preferences of consumers.

Detailed description of the invention

Fruit juice fermented beverage Fruit juice fermented beverage means a fermented alcoholic beverage using fruit juice as a fermentation raw material. Examples of the fruit serving as a fruit juice raw material include apples and pears, and one or a combination of two or more of these can be used. A preferred embodiment of the present invention includes a fruit fermented beverage in which at least a part of the fruit juice raw material is apple fruit juice and / or pear fruit juice, more preferably a fruit juice fermented drink in which at least a part of the fruit juice raw material is apple fruit juice. .

  The kind of the apple used as the fruit raw material of the present invention is not particularly limited as long as the effect of the present invention is not hindered. For example, the geneva seed (Geneva), the Adamus Crab seed, the Ely purple club (Eley) Purple Crab, Eleyi, Georgeous, Jay Darling, Mcakamic Crab, Malse Robusta BAIL, Mars Malt Robusta READ, Pink Pearl, Profusion, Purple Wave, Red Field, Red Hook ) Species, Royaly species, Winter Touben species, etc., one of these alone or two or more It can be used in conjunction seen.

  Although the kind of pear used as a fruit raw material of this invention is not specifically limited unless the effect of this invention is prevented, For example, it is a pear (Rosaceae pear genus, scientific name: Pyrus communis). Specific examples of such pears include La France, Bartlett, Lurectier, Silver Bell, General Relarak, Aurora, Marguerite Marilla, Dwyene du Comis, Brandy Wine, Ballad, El Dorado, etc. These 1 type can be used individually or in combination of 2 or more types.

  The fruit juice fermented beverage of the present invention has a predetermined bitterness value. The bitterness value of the fruit juice fermented beverage of the present invention is in the range of 8 to 17, preferably in the range of 8 or more and less than 14. The bitterness value (BU value) is measured according to the method for measuring the bitterness value described in “Revised BCOJ Beer Analysis Method (Japan Brewing Association, International Technical Committee of the Brewery Association (Analysis Committee), 1996)”. can do.

  The fruit juice fermented beverage of the present invention is also characterized by having a predetermined linalool content. The linalool content of the fruit juice fermented beverage of the present invention is in the range of 50 to 500 ppb, and the upper limit is preferably 400 ppb, more preferably 350 ppb, and even more preferably 300 ppb. The lower limit of the linalool content is preferably 100 ppb, more preferably 150 ppb. The preferable range of linalool content of the fruit juice fermented beverage of the present invention is 100 to 400 ppb, and the more preferable range is 150 to 350 ppb.

  The linalool content of the fruit juice fermented beverage of the present invention can be measured by gas chromatography with a mass spectrometer (GC / MS). Specifically, this GC / MS analysis can be carried out as follows. First, an aroma component in a fermented malt beverage is extracted with a C18 solid phase column, and a fraction eluted with dichloromethane is used as an analytical sample. Quantification is performed by an internal standard method. Borneol is used as the internal standard substance and added to 25 ppb in the sample for analysis. The analysis of the hop aroma component in GC / MS can follow the conditions described in Table 2 described in Examples below.

  The fruit juice fermented beverage of the present invention can be characterized as containing iso-α acid. The content of iso α acid can be expressed as an internal standard ratio measured by reverse phase chromatography (high performance liquid chromatography using a reverse phase column) using β phenyl chalcone as an internal standard, and 0.3 to 1 0.1, preferably 0.5 to 1.1, more preferably 0.6 to 1.1. In this reverse phase chromatography, 1 ml of 3N hydrochloric acid is added to 10 ml of a test sample, and 20 ml of isooctane is added thereto and shaken, and 10 ml is collected from the organic solvent layer obtained by shaking, and the solvent remains after evaporation. 1 ml of a phosphoric acid methanol solution (phosphoric acid: methanol = 40 ml: 400 ml) added with 12 mg of β-phenylchalcone as an internal standard substance is added to the solid, and the dissolved one is used as an analytical sample, and the absorbance at 270 nm is measured. By doing so, detection is performed. The value obtained by dividing the total area of isoalpha acids in chromatography by the peak area of the internal standard substance β-phenylchalcone is the isoalpha acid content (internal standard ratio).

  The total amount of the extract of the fruit juice fermented beverage of the present invention may be in a range that does not hinder the effects of the present invention. Such a range is preferably 3 to 6 w / v%, more preferably 3 to 5 w / v%. In the present specification, the “total amount of extract” refers to the total amount of extract contained in a fruit juice fermented beverage, and can be measured according to “National Tax Agency Predetermined Analysis (Order) 9-7 Extract of Fruit Liquor”.

  The content of the organic acid in the fermented fruit juice beverage of the present invention may be in a range that does not hinder the effects of the present invention. Such a range is preferably 0.39 to 0.53 w / v%, more preferably 0.45 to 0.53 w / v%. The content of the organic acid can be measured by an organic acid measurement method by capillary electrophoresis. In this case, the salt of each organic acid is included in the content of the organic acid as each organic acid itself.

  The organic acid contained in the fruit juice fermented beverage of the present invention is preferably a C3-C6 1-3 carboxylic acid, more preferably at least one selected from malic acid, citric acid, succinic acid and lactic acid. More preferably, a combination of malic acid, citric acid, succinic acid and lactic acid.

  The fruit juice fermented beverage of the present invention preferably further comprises a roasted saccharide-containing material. Addition of the roasted saccharide-containing material is advantageous for imparting an appearance suitable for a beverage having a beer-type flavor to a fruit juice fermented beverage.

  In the fruit juice fermented beverage of the present invention, the content of the roasted saccharide-containing material is not particularly limited as long as the effects of the present invention are not hindered, but is preferably 0.01 to 2 w / v%, more preferably 0.02. ~ 1.5 w / v%.

  The roasted saccharide-containing product of the present invention includes caramel, roasted liquid sugar or roasted fruit juice, preferably roasted fruit juice, more preferably roasted apple fruit juice, roasted pear fruit juice or a mixture thereof. More preferably, it is roasted apple fruit juice, roasted pear fruit juice or a mixture thereof.

  The roasted fruit juice of the present invention can be obtained by heating fruit juice or a mixture of fruit juice and saccharide under normal pressure. The heating temperature is preferably 100 ° C. or higher, and more preferably 140 ° C. The heating time is preferably 3 minutes or more, more preferably 30 minutes or more.

  When the fermented fruit juice beverage of the present invention contains a roasted saccharide-containing material, the chromaticity of the fruit juice fermented beverage is preferably 5 [EBC] or more, more preferably 5 to 130 [EBC], and still more preferably 5 to 80 [EBC. ].

  Methods for measuring EBC chromaticity are widely known to those skilled in the art. For example, “Revised BCOJ Beer Analysis Method 4.3.8, edited by the International Technical Committee (Analytical Committee) of the Brewery Association of Japan” Can be easily measured by those skilled in the art.

  The alcohol content of the fruit juice fermented beverage of the present invention is not particularly limited, but is preferably 1 to 10 v / v%, more preferably 4 to 8 v / v%, and further preferably 5 to 7 v / v. %.

  The content (v / v%) of alcohol in the fruit juice fermented beverage of the present invention can be measured using any known method, and can be measured using a vibrating densitometer. For example, a fruit juice fermented beverage is filtered or sonicated to prepare a sample from which carbon dioxide gas has been removed. A distillate is obtained by direct distillation of the sample, and the density of the distillate at 15 ° C. is measured. “Table 2 Conversion Table for Alcohol Content and Density (15 ° C) and Specific Gravity (15/15 ° C)”, which is an appendix to the National Tax Agency Predetermined Analysis Method (2007 National Tax Agency Instruction No. 6, revised on June 22, 2007) By using the measured value, the alcohol content in the beverage can be determined. When the alcohol content is low, for example, less than 1.0 v / v%, the alcohol content may be measured using a commercially available alcohol measuring device, gas chromatography, or the like.

  In addition, the fruit juice fermented beverage of the present invention may further contain components recognized as degassed water, carbon dioxide, carbonated water, or food additives, as long as the effects of the present invention are not hindered. Ingredients recognized as food additives are not particularly limited, for example, sweeteners, flavors, plant extracted saponin substances such as soybean saponins, plant proteins such as corn, soybeans, broad beans, proteins such as bovine serum albumin Examples thereof include seasonings such as system substances, dietary fiber and amino acids, and antioxidants.

  The fruit juice fermented beverage of the present invention can be packed in a container. Containers of any form / material may be used. For example, containers such as bottles, cans, barrels, or plastic bottles can be filled and sealed.

Method for producing fruit juice fermented beverage / method for imparting flavor of beer type The fruit juice fermented beverage of the present invention adjusts the bitterness value to be in the range of 8 to 17, and the content of linalool is in the range of 50 ppb to 500 ppb. It can manufacture by adjusting so that it may become. In the present invention, when producing a fruit juice fermented beverage according to a conventional method, the reaction conditions and / or the type and amount of raw materials used (for example, hops) are adjusted in any step, and the bitter taste of the fruit juice fermented beverage Values, linalool content, isoalpha acid content, etc. can be adjusted within a predetermined range, or may be adjusted by adding or removing these components. Hereinafter, the production method of the present invention will be specifically described together with suitable examples.

  According to a preferred embodiment of the present invention, the fermented beverage of the present invention can be produced by fermenting a pre-fermentation solution comprising at least fruit juice and hops. That is, fermentation is performed by adding a yeast for fermentation to a pre-fermentation solution containing fruit juice and hops prepared from fruit raw materials such as apples and pears, and if desired, the fermentation solution is stored at a low temperature, and then filtered. By removing the yeast, the fruit juice fermented beverage according to the present invention can be produced.

  The fruit juice fermented beverage of the present invention can use malt as a part of the raw material. By using malt as part of the raw material in addition to hops, the malt-derived richness and foaming / foaming stability found in beer can be imparted to beverages. From the viewpoint of the balance of flavor of the fruit juice fermented beverage, the malt use rate can be less than 50%, preferably less than 25%. The “malt use ratio” refers to the ratio of the malt mass to the mass of all raw materials excluding brewing water.

  When malt is used as a part of the raw material, the fruit juice fermented beverage of the present invention can be produced by fermenting a pre-fermentation solution comprising at least fruit juice, malt and hops. In this production procedure, wort can be prepared according to a conventional method. For example, wort can be prepared by saccharifying a mixture of brewing raw material and water, filtering to obtain wort, boiling the wort, and cooling the boiled wort.

  When using hops as a part of the raw material of the fruit juice fermented beverage of the present invention, hops that have been boiled in advance may be added to the pre-fermentation solution immediately before yeast addition or simultaneously with yeast addition. Hop boiling can be performed at a temperature of 90 to 100 ° C. for a period of 20 to 90 minutes. By using the boiled hop as a raw material, the bitterness value and iso-alpha acid content of the fruit juice fermented beverage can be adjusted.

  In the production of the fruit juice fermented beverage of the present invention, the pre-heated hop can be added to the pre-fermentation liquid with a low heat load and fermented, specifically, just before the yeast addition or the yeast addition At the same time, it can be added to the pre-fermentation solution. As used herein, “pre-heat-treated hop” refers to a hop that has been pre-heated before being introduced during the manufacturing process. This heat treatment can be performed, for example, in a constant temperature water tank after adding water to the hop. As conditions for the heat treatment, for example, the temperature can be set to 65 ° C. to less than 90 ° C., preferably 65 ° C. to 70 ° C., and the treatment time can be set to 1 minute to less than 60 minutes, preferably 1 minute to 30 minutes, Preferably, it can be 1 minute to 10 minutes. By using a hop that has been heat-treated in advance as a raw material, the linalool content of the fruit juice fermented beverage can be adjusted.

In the fermentation process of the production method of the present invention, the concentration of yeast (Saccharomyces cerevisiae) can be, for example, 10 to 30 × 10 ⁶ cells / ml in the above mixed solution. Moreover, fermentation temperature can be 4-25 degreeC, for example.

  The total amount of the extract of the fruit juice fermented beverage of the present invention can be adjusted as appropriate by adjusting, for example, the types of the above-mentioned raw materials, fermentation conditions, etc. For example, after completion of fermentation, saccharides and the like are further added to the fermentation broth Then, the total amount of the extract may be adjusted.

  Moreover, content of the organic acid in the juice fermented drink of this invention can be adjusted by adding an organic acid as needed in any process of the manufacturing method of this invention. According to a preferred embodiment of the present invention, after completion of fermentation, fruit juice, organic acid (lactic acid, citric acid, succinic acid, sodium citrate) and the like are appropriately added to adjust the content of organic acid in the fruit liquor. Also good.

  In the production method of the present invention, in any step, a roasted saccharide-containing material may be further added as necessary. The addition of the roasted saccharide-containing material may be during any step or before and after the fermentation step, but is preferably after the fermentation step.

  The concentration of the alcohol, extract, organic acid, and roasted saccharide-containing material in the fruit juice fermented beverage of the present invention can be further adjusted, for example, by adding degassed water, carbonated water or the like after the end of fermentation.

  In the method for producing a fruit juice fermented beverage of the present invention, in addition to fruit juice, hops and malt, auxiliary materials specified by the liquor tax law such as rice, corn, corn, potato, starch, saccharides (eg, liquid sugar), and protein degradation products Nitrogen sources such as yeast extract, fragrances, pigments, foaming / foaming improvers, water quality modifiers, fermentation aids and other additives can be used as brewing materials.

  According to another aspect of the present invention, the fruit juice is characterized in that the bitterness value is adjusted to be in the range of 8 to 17 and the linalool content is adjusted to be in the range of 50 ppb to 500 ppb. A method of imparting a beer-type flavor to a fermented beverage is provided. In the present specification, “beer-type flavor” is used in the sense of including the thickness of the taste derived from bitterness and the tightening of the aftertaste and the hop flavor as found in beer, for example. The method of imparting a beer-type flavor to the juice fermented beverage of the present invention can be carried out according to the description of the aforementioned fermented fruit juice beverage of the present invention and the production method thereof. That is, the content of ingredients such as the bitterness value and linalool in the beverage may be adjusted by adding these components or by selecting the type of hop that is the raw material.

EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, this invention is not limited to these Examples.

Example 1: Manufacture and sensory evaluation of apple juice fermented beverage After freezing and diluting a mixture of frozen concentrated transparent apple juice (70 Brix) and malt extract (78 Brix) to a predetermined sugar concentration, and adding hop processed product Yeast (Saccharomyces cerevisiae) was inoculated to a bacterial concentration of 20 × 10 ⁶ cells / ml, and fermented at 20 ° C. for 5 days.

  The processed hops are hops of Perlé (obtained from Hopsteiner), Galaxy (obtained from Barth-Haas), Nelson Sovin (obtained from New Zealand Hops) and Bravo (obtained from Hopsteiner). Then, a hop processed product to be added to each test product (test products 1 to 13) was prepared at the processing time, processing temperature and addition amount shown in Table 1. For hop-treated products (kettle hops) with a treatment temperature of 90 ° C. or 100 ° C., add hops to water heated to 90 ° C. or more (10 times the amount of hops) and boil at a predetermined temperature for a predetermined time. used. For hop-treated products (dip hops) with a treatment temperature of 60 ° C. or 65 ° C., use hops added to water heated to a prescribed temperature (10 times the amount of hops) and kept warm at the prescribed temperature for 8 minutes did.

  Next, after filtering the obtained fermentation broth, roasted apple juice and acidulant (fermented lactic acid (lactic acid concentration 50 w / w%), sodium citrate, succinic acid) were added to adjust the concentration of each component Further, apple juice (1.55 v / v%) was added, and test products 1 to 13 (alcohol concentration 6 v / v%, extract content 3.7 w / v%, total organic acid 0.48 w / v%, pH 4.1, gas pressure 0.2 Mpa) was obtained.

Whether the test products 1 to 13 have a well-balanced taste thickness and aftertaste tightening and hop flavor derived from bitterness as seen in beer, sensory evaluation was performed on the following criteria by five trained panelists. .
A: Very good bitterness and hop aroma, most preferable B: Good bitterness and hop aroma, preferable B: Either bitterness or hop aroma is insufficient x: Bitter taste Or any of the hop fragrances is completely unfavorable (determined by each panel during discussion).

The evaluation results were as follows.

  As shown in Table 1, in the test products 3 to 11, the thickness of the taste derived from bitterness and the tightness of the taste and the hop flavor are imparted in a well-balanced manner, and the taste is realized in the fermented alcoholic beverage using apple juice as the main raw material. It was confirmed that In addition, in these test products, foam stability and foaming far higher than those of common cider (apple fruit liquor) and perry (pear fruit liquor) were observed (data not shown).

  Therefore, chemical analysis was performed on the test products 1 to 13. Specifically, the bitterness value, the linalool content, and the isoα acid content were measured for each of the test products 1 to 13.

The bitterness value (BU value) is measured according to the method for measuring the bitterness value described in “Revised BCOJ Beer Analysis Method (Japan Brewing Association, International Technical Committee of the Brewery Association (Analysis Committee), 1996)”. did. Specifically, first, each test product was transferred to an Erlenmeyer flask, and after adding 15 μl of octyl alcohol to 100 ml of the test product, the sample was stirred for 20 minutes with a magnetic stirrer at a temperature of about 20 ° C. A sample was used. 10 ml of the obtained sample was placed in a centrifuge tube, and 0.5 ml of hydrochloric acid and 20 ml of isooctane were added thereto. The centrifuge tube was stoppered and shaken with a shaker (250 ± 10 rpm) for 15 minutes. After centrifuging at 3000 rpm for 5 minutes, the isooctane layer was taken in a 10 mm cell, and the absorbance was measured at 275 nm with a spectrophotometer using pure isooctane as a control. The bitterness value was calculated from the absorbance at 275 nm (A ₂₇₅ ) measured using pure isooctane as a control according to the following calculation method.
Bitterness value (BU) = 50 × A ₂₇₅

  The linalool content was measured by gas chromatography with a mass spectrometer (GC / MS). Specifically, the aroma component in each test product was extracted with a C18 solid phase column, and the fraction eluted with dichloromethane was subjected to GC / MS. The internal standard method was used for quantification. Borneol was used as an internal standard substance, and was added to 25 ppb in the sample. Analytical conditions for aroma components in GC / MS are as follows.

  The isoα acid content was measured by high performance liquid chromatography (HPLC). Specifically, first, 1 ml of 3N hydrochloric acid was added to 10 ml of each test product, 20 ml of isooctane was added, and the mixture was shaken and allowed to stand. The resulting solution was separated into two layers, an aqueous layer and an organic solvent layer composed of isooctane, and 10 ml was collected from the isooctane organic solvent layer. The collected organic solvent layer liquid was completely dried and solidified under a nitrogen gas spray. As an internal standard substance, 1 ml of a phosphoric acid methanol solution (phosphoric acid: methanol = 40 ml: 400 ml) added with 12 mg of β-phenylchalcone was added, and the dissolved one was used as a sample for HPLC analysis. The analysis conditions of HPLC are as follows.

  Using a reversed phase column for HPLC (Nucleosil 100-5C18; 4.0 × 250 mm; manufactured by Agilent Technologies), mobile phase A composed of distilled water 27%, methanol 72%, and phosphoric acid 1%, and methanol 99.0 Mobile phase B composed of 1% and phosphoric acid 1.0% at a constant flow rate of 1 ml / min, mobile phase A is 100% from start of operation to 10 minutes, and mobile phase A is mobile phase from 10 minutes to 40 minutes. After replacing with B, liquid was fed with mobile phase B 100% after 40 minutes, and the absorbance at 270 nm was measured. The content of iso-α acid was determined as a value (internal standard ratio) obtained by dividing the total area of iso-α acid by the peak area of the internal standard substance β-phenylchalcone.

The analysis results were as follows.

  As shown in Table 4, in fermented alcoholic beverages mainly made from apple juice, when the bitterness is in the range of 8 to 17 and the linalool content is 50 ppb to 500 ppb, the bitterness derived from hops It was confirmed that the aroma was imparted in a well-balanced manner. Moreover, in such a drink, it was confirmed that content (internal standard ratio) of iso alpha acid is 0.3-1.1.

From the above, by setting the hop-derived bitter components (such as iso-alpha acid) and aroma components (linalool) within the specified ranges, a fruit juice fermented alcoholic beverage with beer-like taste and mainly made from apple juice is realized. It was confirmed that it was possible.

Claims (9)

  A fruit juice fermented beverage having a bitterness value of 8 to 17 and a linalool content of 50 ppb to 500 ppb.   The fruit juice fermented beverage according to claim 1, comprising iso-α acid.   Content of iso-α acid (internal standard ratio measured by reverse-phase chromatography using β-phenylchalcone as an internal standard, the reverse-phase chromatography was performed by adding 1 ml of 3N hydrochloric acid to 10 ml of a fruit juice fermented beverage, 10 ml was taken from the isooctane organic solvent layer obtained after the addition of isooctane and shaken, and the solid remaining after evaporation of the solvent was added to a phosphoric acid methanol solution (phosphoric acid) containing 12 mg of β-phenylchalcone as an internal standard substance. : Methanol = 40 ml: 400 ml) is added and 1 ml of the dissolved sample is used as an analytical sample, and detection is performed by measuring the absorbance at 270 nm) is 0.3 to 1.1. The fruit juice fermented drink according to claim 1 or 2.   The fruit juice fermented drink according to any one of claims 1 to 3, wherein hop is used as a part of the raw material.   The fruit juice fermented drink according to any one of claims 1 to 4, wherein malt is used as a part of the raw material.   The fruit juice fermented beverage according to any one of claims 1 to 5, wherein at least a part of the fruit juice raw material is apple fruit juice.   The fruit juice fermented drink according to any one of claims 1 to 6, which has a beer-type flavor.   Production of a fermented fruit juice beverage having a beer-type flavor, comprising adjusting the bitterness value to be in the range of 8 to 17 and adjusting the content of linalool to be in the range of 50 ppb to 500 ppb. Method. Adjusting the bitterness value to be in the range of 8 to 17 and adjusting the content of linalool to be in the range of 50 ppb to 500 ppb, imparting a beer-type flavor to the fruit juice fermented beverage Method.