JP2019103527A - Beer-taste fermented beverage and process for producing the same - Google Patents

Abstract

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.

  Beer-taste fermented beverages are beer or beer-flavored beverages obtained by fermenting cereal solutions. In the process of producing a beer-taste fermented beverage, a grain solution is first prepared. The cereal solution is then boiled. The cereal solution is allowed to settle in the whirlpool to remove the torube (thermal coagulum) produced by boiling. In addition, according to “Beer brewing technology: Hideo Miyaji published by Food Industry Co., Ltd., pp 285, (1999)” and “Kunze. W. Technology brewing and malting, pp 296 (1996)”, the standing time is , Usually 20 to 40 minutes. After standing, the cereal solution is fermented to obtain a beer-taste beverage.

  A beer taste drink may use hops to impart bitterness and aroma. In order to enhance palatability, it is required to enhance the strength and quality of hop-derived flavors. Related to this, "Hops and Hop Products; European Brewery convention manual of Good Practice, JL Benitez et al, pp 125-127" has a point of determining the addition timing of hops according to the desired flavor. It is disclosed. Patent No. 5420629 discloses a malt-fermented beverage which is produced by fermenting a pre-fermentation solution to which pre-heat-treated hops are added.

Patent No. 5420629

Beer Brewing Technology: Published by Miyaji Hideo, Inc., a food industry company, pp. 285 (1999) Kunze. W. Technology brewing and malting, pp 296 (1996) Hops and Hop Products; European Brewery convention manual of Good Practice, J. L. Benitez et al, pp 125-127

  However, there is a limit to the extent to which the aroma of hops is enhanced even if the addition timing of the hops is devised. Therefore, an object of the present invention is to provide a beer-taste fermented beverage and a method for producing the same, which can further enhance the flavor of hops.

The inventor of the present invention has intensively studied to solve the above-mentioned problems. As a result, the inventors found that the above-mentioned problems can be solved by leaving the solution to stand for a specified time or more after putting the hop into the solution, and the invention was completed.
Specifically, the present invention provides the following.
[1] transferring the boiled grain solution to the whirlpool from the boiling kettle;
Injecting hop into the grain solution after completion of the transferring step;
Leaving the grain solution for at least 70 minutes after the charging step;
Cooling the cereal solution after the standing step;
Fermenting the grain solution after the cooling step;
A method for producing a beer taste fermented beverage comprising:
[2] transferring the boiled grain solution from the boiling kettle to the whirlpool;
Feeding hops into a liquid prepared separately from the grain solution;
Leaving the solution into which the hop has been introduced for 70 minutes or more after the introducing step;
Mixing the liquid obtained by the standing step with the grain solution in the whirlpool;
Cooling the grain solution after the mixing step;
Fermenting the grain solution after the cooling step;
A method for producing a beer taste fermented beverage comprising:
[3] The manufacturing method described in [1] or [2] above,
The step of leaving includes the step of leaving at a temperature of 80 ° C. or more and 100 ° C. or less.
Production method.
[4] The manufacturing method described in any one of [1] to [3] above,
The manufacturing method, wherein the step of leaving is carried out for a time of 180 minutes or less.
[5] The method according to any one of the above [1] to [4], wherein
The said grain solution is a manufacturing method containing malt.
[6] The manufacturing method described in any one of [1] to [5] above,
In the step of injecting the hop, the bitter taste value of the beer taste fermented beverage is 30 B.2. A manufacturing method comprising the step of injecting hops in an amount such that it is greater than or equal to U.
[7] The manufacturing method described in [6] above,
The process of injecting the hop includes the process of injecting the hop in an amount such that the linalool concentration of the beer taste fermented beverage is 58 ppb or more.
[8] The manufacturing method described in the above [6] or [7],
The process of injecting the hop includes the step of injecting the hop in an amount such that the myrcene concentration of the beer taste fermented beverage is 10 ppb or more.
[9] The bitterness value is 30B. It is more than U,
Linalool concentration is 58 ppb or more,
A beer taste fermented beverage whose myrcene concentration is 10 ppb or more.

  According to the present invention, a beer-taste fermented beverage and a method for producing the same are provided, which can further enhance the flavor of hops.

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

  As used herein, a beer-taste fermented beverage refers to a beverage obtained by fermenting a cereal solution, and refers to a beverage having a beer or a beer-like flavor.

In the method for producing a beer-taste fermented beverage according to the present invention, after the steps of charging hops into the liquid for standing and the steps of charging, the liquid for standing is allowed to stand for 70 minutes or more, and the liquid after standing is prepared And a step of fermenting the fermenting cereal solution containing the liquid after standing.
According to the present invention, the strength of the entire hop aroma can be enhanced by leaving the stationary solution for 70 minutes or more after the addition of the hop. In particular, the "spicy" aroma from hops can be increased.
Hereinafter, embodiments of the present invention will be described.

1. First Embodiment FIG. 1 is a flowchart showing a method for producing a beer-taste fermented beverage according to the present embodiment. As shown in FIG. 1, in the method for producing a beer-taste fermented beverage according to this embodiment, an initial grain solution is prepared and boiled (step S1), and a hop is added to the boiled grain solution (step S1). S2), a step of leaving the grain solution for at least 70 minutes after the addition of the hop (step S3), a step of cooling the grain solution after standing (step S4), and a step of fermenting the grain solution after cooling (step S4) Step S5) is included. Each step is 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 cereal solution is an aqueous solution containing monosaccharides, disaccharides, and tri- and higher sugars. The initial cereal solution can be obtained, for example, by hydrolyzing cereal grains containing starchy material. 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.) together with sugars to water.
As a grain containing starch, malt and its extract are preferably used. However, it is also possible to use other materials such as rice and corn starch besides malt.

When malt is used as the main raw material, an initial grain solution is prepared, for example, by the following steps. If necessary, malt or malt as a main raw material is added to warm water together with rice, corn starch and the like as auxiliary raw materials, and kept warm. As a result, the starchy substance contained in malt and other auxiliary materials is hydrolyzed by a saccharifying enzyme such as amylase contained mainly in malt to produce sugars such as maltose. In this case, the warm water to which malt or the like is added may be held, for example, at 35 ° C. to 70 ° C. for 20 minutes 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 content of monosaccharides in the initial cereal solution may be adjusted by adding saccharides such as maltose, glucose, fructose and the like. The content of monosaccharide in the initial grain solution is preferably 30% by mass to 95% by mass, more preferably 35% by mass to 95% by mass, and 50% by mass to 95% by mass It is more preferable that the content be 60% by mass or more and 90% by mass or less. By adjusting the monosaccharide content in the initial grain solution, it is possible to further increase the amount of aroma components contributing to grain incense and to produce a beverage in which grain incense is further improved.

  When malt is not used, in addition to starchy grains and / or sugars, a nitrogen source derived from other than wheat or malt (for example, vegetable protein decomposition product), pigment, etc. are mixed in warm water, and glycation such as amylase etc. An initial grain solution can be prepared by performing an enzymatic hydrolysis treatment. 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 in the case of producing a conventional alcoholic beverage, those which are usually used can be used in amounts usually used.

Additional amino acids may be added to the initial grain solution. As the amino acids to be added, natural amino acids known as amino acids that constitute proteins can be used, and for example, alanine, cysteine, aspartic acid, glutamic 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. Among 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. The amino acids may be added as an amino acid preparation, or as an amino acid-containing material such as yeast extract.
In general, the amount of amino acid added is 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 into said range, content of the flavor component which contributes to the grain incense in a drink can be raised effectively. Furthermore, when at least one selected from the group consisting of cysteine, methionine, proline, and tryptophan is used as the amino acid, the addition amount thereof 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, respectively. 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. While adding each said amino acid by said content, while being able to raise effectively content of the aroma component which contributes to cereal incense, more favorable cereal incense can be provided to a drink.

1-2: Boiling of initial grain solution Next, the prepared initial grain solution is boiled in a container called a boiling kettle to obtain a grain solution after boiling. This process is called the boiling process. During boiling, hops may be added. Hops can be added at any stage from the start of boiling to the end of boiling. In addition, the boiling time is not particularly limited, and the usual boiling time of the sparkling beverage may be adopted.

(Step S2) Hop Input Subsequently, the obtained after-boiled grain solution is transferred to a settling tank called whirlpool and allowed to stand. The step of settling the grain solution in the whirlpool is called the whirlpool settling step. After transfer is complete, the hops are dumped into the grain solution.
When hops are added during boiling, aroma components such as Myrcene and Linalool are extracted from the hops. However, many of these aroma components are vaporized by boiling and do not remain in the liquid. On the other hand, it is possible to extract an aroma component from the hop without transpiration by feeding the hop in the whirlpool standing step.
The bitterness value of the beer taste fermented beverage finally obtained is 30 B.F. It is preferable to adjust the addition amount of the hop-derived α-acid and the addition amount of the hop so as to be U or more. Moreover, it is preferable that they are 0.1 g / L-10 g / L, and, as for the input amount of the hop in this process, it is more preferable that they are 0.5 g / L-5 g / L.
Also, when hops are added also at the time of boiling, the ratio (A) of the amount of alpha acid (A) derived from hops added at the time of boiling to the amount (B) of hops derived It is preferable to adjust the hop input amount so that: B) becomes 20: 1 to 1:15, and it is more preferable to adjust the hop input amount to become 2: 1 to 1: 8.

(Step S3) Stabilization after Hop Input After the addition of hops, the cereal solution is allowed to stand in the whirlpool for 70 minutes or more to precipitate and remove the thermal coagulum. Essentially, the whirlpool settling step is performed to precipitate and remove the thermal coagulum generated during boiling. From the viewpoint of removing the thermally solidified material, the standing time may be about 20 to 40 minutes. However, by leaving still for 70 minutes or more after the addition of hops, it is possible to significantly increase the amount of hop aroma components extracted.
In addition, it is preferable that stationary time after hop injection | throwing-in is 180 minutes or less. More preferably, the standing time after the addition of the hop is 70 minutes or more and 180 minutes or less. If the settling time after the addition of hops is too short, the amount of hop aroma components extracted becomes insufficient. On the other hand, when the standing time after the addition of the hop is too long, the amino acid in the raw material and the aldehyde derived from the fatty acid are easily generated, and the quality of the beer taste fermented beverage is easily deteriorated.
Moreover, it is preferable that it is 70 to 100 degreeC, and, as for the liquid temperature of the grain solution at the time of leaving still, it is more preferable that it is 80 to 100 degreeC. If the liquid temperature is too low, it is difficult to sufficiently extract the aroma components from the hops. On the other hand, when the liquid temperature is too high, the extracted aroma component tends to evaporate.

(Steps S4 and S5) Cooling, Fermentation Next, the grain solution after standing is cooled to an appropriate temperature by a heat exchanger (such as a plate cooler). The cooling is performed, for example, for 50 to 110 minutes. The cooled fermentation grain solution is inoculated with yeast and fermented. Then, the solution after fermentation is aged if necessary, and the yeast cells and proteins are removed by filtration. Thereby, a beer taste fermented beverage is obtained.
The fermentation conditions for fermenting the grain solution for fermentation using yeast may be those generally used for the production of a sparkling beverage and the like. For example, it can be fermented at a temperature of 2 ° C. or more and 20 ° C. or less for 1 day or more and 10 days or less.

  According to the manufacturing method described above, a beer-taste fermented beverage having high bitterness value and high hop aroma component concentration can be obtained. According to this embodiment, for example, a bitterness value of 30 B.C. A beer taste fermented beverage having a 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 Next, the second embodiment will be described. FIG. 2 is a flow chart schematically showing a method for producing a beer-taste fermented beverage according to a 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, a grain solution is obtained after boiling (step S11).
Then, after boiling, the grain solution is transferred to a settling tank called whirlpool and allowed to stand. This process is called the whirlpool stationary process. (Step S12). However, unlike the steps S2 and S3 in the first embodiment, it is not necessary for the hops to be added to the grain solution in the whirlpool standing step. In addition, the standing conditions (such as time and temperature) may be any conditions that can precipitate and remove the thermally coagulated substance generated at the time of boiling, and it is not necessary to always stand for 70 minutes or more.
On the other hand, separately from the after-boiling grain solution, a solution (for example, water) is prepared, and hops are added to the solution (step S13). At this time, as in the first embodiment, the bitterness value of the beer taste fermented beverage finally obtained is 30B. It is preferable to adjust the addition amount of the hop-derived α-acid and the addition amount of the hop so as to be U or more. Allow the solution to settle for 70 minutes or more after the addition of hops. Thereby, the liquid after standing is obtained (process S14). As stationary conditions (temperature, time, etc.) in step S14, the same conditions as step S3 in the first embodiment can be used.
Thereafter, the after-resting 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) as in the first embodiment to obtain a beer-taste fermented beverage.

  As in the present embodiment, by adding hops to a solution prepared separately from the grain solution and leaving the solution to stand for 70 minutes or more, as in the first embodiment, sufficient hop aroma components can be obtained. It can be extracted.

(Example)
Hereinafter, in order to describe the present invention in more detail, an example performed by the present inventors will be described.
Example 1
In 3000 L of warm water of about 50 ° C., 556 kg of ground malt was charged, and mixed and stirred. And the starch in malt was saccharified by raising temperature stepwise to 50-70 degreeC, and it filtered, and prepared the initial grain solution. The resulting initial grain solution was transferred to a kettle and boiled for 70 minutes. In addition, about 1300 g of hala tau Tradition seeds were thrown in as a hop so that 88 g of alpha acid derived from hops might be added at the time of a boiling start.
Then, the boiled grain solution was transferred to a whirlpool, and about 9000 g of Czechozaz seeds were added as hops so that 433 g of hop-derived α-acid was added at the start of the whirlpool settling step. After the addition of the hop, it was allowed to stand in the whirlpool for 120 minutes. In addition, the liquid temperature at the time of a hop injection start was about 96 degreeC. 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 solution after fermentation. After stabilization, the 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 Example 1. However, the standing time after the addition of the hop in the whirlpool was changed to 180 minutes.
Comparative Example 1
Using the same conditions as in Example 1, a beer-taste fermented beverage according to Comparative Example 1 was obtained. However, the standing time after the addition of the hop 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 Example 1. However, the standing time after the addition of the hop in the whirlpool was changed to 60 minutes.

[sensory test]
About the beer taste fermented drinks of each example and each comparative example, floral aroma, fresh hop-like aroma, green aroma, muscat-like aroma, citrus-like aroma, and spicyness were evaluated by sensory evaluation of multiple panelists. . Each item was evaluated in four steps of 0, 1, 2, 3 and the average value was taken as the result. The larger the value, the stronger the odor intensity. In addition, the average value of floral odor, fresh hop odor, green odor, muscat-like aroma, citrus-like aroma and spicyness was determined as the overall strength.
The result of sensory evaluation is shown in FIG.
As shown in FIG. 3, the aroma was significantly increased in Examples 2 and 3 as compared with Comparative Examples 1 and 2. In particular, it was confirmed that the spicy smell is increasing. That is, it was found that the aroma of the beer taste fermented beverage can be remarkably enhanced by leaving the solution to stand for 70 minutes or more after the addition of the hop.

[quality check]
Moreover, about each Example and each comparative example, the bitterness value (B.U) of the liquid after leaving the whirlpool still and the chromaticity (degree EBC) were measured. Moreover, the bitterness value (B.U) was measured about the liquid after main fermentation. Furthermore, for the beer-taste fermented beverage (product), the original extract, pH, bitterness value (B.U), lathered NIBEM value, and hop aroma component concentration were measured. For hop aroma components, concentrations of Myrcene, Linalool, Linalool, Citronellol and Geraniol were measured. The measuring method of each parameter is as follows.

[Measurement of bitterness value (B.U)]
After adding 1 ml of 3 N 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 of an aqueous layer consisting of a sample and an organic solvent layer consisting of isoctane, and 10 ml was collected from the isooctane organic solvent layer. The absorbance at a wavelength of 275 nm was measured for the collected isooctane organic solvent, and the value was multiplied by 50 to obtain a bitterness value (BU).
[Measurement of chromaticity and original extract]
The chromaticity and the original extract were measured using density / specific gravity measurement module DMA 4500M 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, to an end product beer taste fermented beverage, β damascone was added as an internal standard to be 0.1 ppb. The sample was diluted 5-fold and 20 ml of the diluted sample was taken into a 30 ml vial. A stirring branch (length = 20 mm; Twister (trade name); Gerstel, Germany) coated with 47 μl of PDMS (polydimethylsiloxane) is put in a vial, the lid is closed, and stirring is carried out at 40 ° C for 2 hours, the stirring branch The hop aroma components were adsorbed on the After removing the stirring branch from the vial and completely removing the water droplets, it is equipped with a thermal desorption unit (TDU) (manufactured by Gerstel) and a programmable temperature-vaporization inlet (Programmable temperature-vaporization inlet; CIS4; manufactured by Gerstel). It inserted in GC-MS which carried out.
The GC-MS conditions are as follows.
Gas chromatograph: Agilent Technologies 6890
Detector: MSD 5973N quadrupole mass spectrum (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
Injection volume: 1 μL
Carrier gas: helium (1 ml / min).
Column temperature setting: 40 ° C (hold for 5 minutes)-(3 ° C / min)-240 ° C (20 minutes)
Mass-to-charge ratio: 30 to 350 (m / z),
Ionization condition: 70 eV, single ion-monitoring mode (single ion-monitoring (SIM) mode)
Quantification: The peak area area of each aroma component was compared with the peak area area of the internal standard.
[Bubble holding NIBEM]
Foamed NIBEM was measured using a measuring machine from haffmans. The beer taste fermented beverage was filled in a beer bottle, kept warm at 20 ° C., carbon dioxide gas was blown in, the beverage in the bottle was pushed by carbon dioxide pressure, filled in a special glass with foam, and poured to the upper edge of the glass. The time for the foam surface to descend 30 mm starting from the surface of 10 mm from the upper edge of the glass due to the collapse of the foam was automatically measured by a sensor of an electrode bar type.

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。 The measurement results for each example and each comparative example are shown in Table 1.

In addition, in Table 1, "the wort analysis value" shows the analysis value of the liquid after standing still in a whirlpool. The "analyzed value at the time of drinking" indicates the analyzed 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 was increased in all of the wort analysis value, at the time of drinking, and the product. Moreover, in Examples 1 and 2, the concentration of the hop aroma component in the product was increased as compared with 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 by setting the standing time after addition of hop to 70 minutes or more.
Further, the chromaticity of Examples 1 and 2 was comparable to that of Comparative Examples 1 and 2. That is, it was found that by setting the standing time after addition of hop to 70 minutes or more, the bitter taste and aroma of the beer taste fermented beverage can be remarkably enhanced without significantly increasing the chromaticity.
In addition, the original extracts of Examples 1 and 2 and the pH and foamy NIBEM were also comparable to Comparative Examples 1 and 2. However, according to the present invention, it was found that by setting the standing time after addition of hop to be 70 minutes or more, it is possible to enhance bitterness and aroma without substantially changing the value of the original extract, pH and foam NIBEM. . By raising the bitterness, beer's inherent drinking response is increased.

[Study on the relationship between aroma component concentration and standing time]
Subsequently, in order to investigate the relationship between the standing time and the aroma component concentration in more detail, the following experiment was performed.
Using the same conditions as Example 1, a grain solution after boiling was obtained. However, after being charged with hop, while being allowed to stand in the whirlpool for 120 minutes, let stand for 10 minutes, let stand for 30 minutes, let stand for 50 minutes, let stand for 70 minutes, let stand for 90 minutes, let stand for 120 minutes Occasionally, 1 L each of the solution during standing was collected. Each of the collected solutions 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 hop aroma, is significantly increased from 50 minutes at rest to 70 minutes at rest. From this, it was confirmed that it is desirable to adjust the settling time after addition of hops to 70 minutes or more in the whirlpool settling step.

Claims (9)

Transferring the boiled cereal solution from the kettle to the whirlpool;
Injecting hop into the grain solution after completion of the transferring step;
Leaving the grain solution for at least 70 minutes after the charging step;
Cooling the cereal solution after the standing step;
Fermenting the grain solution after the cooling step;
A method for producing a beer taste fermented beverage comprising: Transferring the boiled cereal solution from the kettle to the whirlpool;
Feeding hops into a liquid prepared separately from the grain solution;
Leaving the solution into which the hop has been introduced for 70 minutes or more after the introducing step;
Mixing the liquid obtained by the standing step with the grain solution in the whirlpool;
Cooling the grain solution after the mixing step;
Fermenting the grain solution after the cooling step;
A method for producing a beer taste fermented beverage comprising: The manufacturing method according to claim 1 or 2, wherein
The step of leaving includes the step of leaving at a temperature of 80 ° C. or more and 100 ° C. or less.
Production method. The manufacturing method according to any one of claims 1 to 3, wherein
The manufacturing method wherein the step of standing is carried out for a time of 180 minutes or less. The manufacturing method according to any one of claims 1 to 4, wherein
The said grain solution is a manufacturing method containing malt. The manufacturing method according to any one of claims 1 to 5, wherein
In the step of injecting the hop, the bitter taste value of the beer taste fermented beverage is 30 B.2. A manufacturing method comprising the step of injecting hops in an amount such that it is greater than or equal to U. The manufacturing method according to claim 6, wherein
The process of injecting the hop includes the process of injecting the hop in an amount such that the linalool concentration of the beer taste fermented beverage is 58 ppb or more. The manufacturing method according to claim 6 or 7, wherein
The process of injecting the hop includes the step of injecting the hop in an amount such that the myrcene concentration of the beer taste fermented beverage is 10 ppb or more. The bitterness value is 30 B. It is more than U,
Linalool concentration is 58 ppb or more,
A beer taste fermented beverage whose myrcene concentration is 10 ppb or more.

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