JP2019110843A - Preparation of fermented alcoholic beverage having jointly fruit fragrance derived from fruit and hop fragrance, and having reduced astringency - Google Patents

Abstract

To provide a preparation of fermented alcoholic beverage having jointly fruit fragrance derived from a fruit and hop fragrance, and having reduced astringency.SOLUTION: There is provided a method for producing fermented alcoholic beverage by using, as raw materials, a fruit characterized by containing much tartaric acid or its extract and hop. In the method, the hop is heated in advance under a condition of 1-90 minutes at the temperature of 45-90°C, and the hop is added to a raw material mixture after finishing all the steps accompanied by heating operation included in the method, and before a fermentation step or in the middle of the fermentation step.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a fermented alcoholic beverage, and more particularly to a method for producing a fermented alcoholic beverage in which fruit aroma derived from fruits and hop aroma coexist and the astringency is reduced.

  Hops give beer a refreshing bitterness and aroma. The smell derived from hops has a great influence on the character formation of beer. As words expressing odor characteristics, floral, spicy, citrus, fruity, hoppy, spicy, muscat and the like are generally used (non-patent documents 1 to 5).

  The use of hops can control the intensity of hop aroma. Usually, hops are added to boiling wort, but can be realized by adding just before the end of boiling or while standing in a whirlpool tank and adding as little heat as possible, in order to emphasize hop aroma more. The use of hops in the above preparation process is also referred to as "kettle hopping" (Non-patent Document 6). When it is desired to emphasize hop aroma by this method, it is general to increase the usage of hops, but since the hops contact heat to some extent, it is not possible to avoid the formation of the bitter taste component iso-α-acid .

  Furthermore, when it is desired to emphasize hop aroma, there is also a method of adding hop to low temperature young beer in fermentation called "dry hopping" (Non-patent Document 6). While this dry hopped beer can extremely emphasize the flavor of hops, the flavor gives a resin-like, rosin-like, irritating feeling and a rough sensory evaluation impression as compared to the kettle-hopped beer.

  Furthermore, as a process for fermented beverages that combine the advantages of hop odor with "dry hopping" and less harshness of "kettle hopping", hops before addition are added at a temperature of 65 ° C or more and less than 90 ° C for 1 minute or more A method in which heat treatment is performed under the condition of less than 60 minutes, and the obtained hop is added to the raw material mixture after all the steps involving the heating operation included in the method are completed and the heated raw material mixture is cooled Have been developed (patent documents 1 to 3).

  Furthermore, beer flavored by using fruits is also known, and the fruits used include cherries, raspberries, cranberries, strawberries, lemons, oranges and the like (Non-patent Document 7).

  However, beer using fruits is not a beer with high palatability simply by using fruits, and flavor problems such as astringency become apparent (eg Non-Patent Document 6). So far, no technology has been established that can solve such problems.

T. Kishimoto et al., J. Agric. Food Chem., 54, 8855-8861, 2006 G. T. Eyres et al., J. Agric. Food Chem., 55, 6252-6261, 2007 V. E. Peacock, et al., J. Agric. Food Chem., 28, 774-777, 1980 K. C. Lam et al., J. Agric. Food Chem, 34, 763-770, 1986 V. E. Peacock et al., J. Agric. Food Chem., 29, 1265-1269, 1981 "The ingredients of the brew" (Japan Brewing Association of Japan: published on December 10, 1999), p. 259-261 "Introduction to beer from zero knowledge" (Gentosha: published on July 10, 2004), p. 66-67

JP, 2013-132272, A JP, 2013-132274, A JP, 2013-132275, A

  The present inventors heat-treat hops under a predetermined condition in advance and heat-treat in the process of producing a fermented alcoholic beverage having as a raw material a fruit characterized by containing a large amount of tartaric acid or its extract and hops. It has been found that the astringency is reduced by adding hops to the raw material mixture before or during the fermentation step after all the steps involving the heating operation are completed. The present invention is based on this finding.

  Therefore, an object of the present invention is to provide a fermented alcoholic beverage in which fruit aroma derived from fruits and hop aroma coexist and astringency is reduced, and a method for producing the same.

That is, according to the present invention, the following inventions are provided.
(1) A method for producing a fermented alcoholic beverage using fruits or an extract thereof and hops characterized by containing a large amount of tartaric acid as a raw material,
The hops are pre-heated at a temperature of 45 to 90 ° C. for 1 to 90 minutes,
The method wherein the hop is added to the raw material mixture after all the steps involving the heating operation included in the method are completed and before or during the fermentation step.
(2) The method according to (1) above, wherein the hop heat treatment is performed under a temperature condition of 50 to 70 ° C.
(3) The method according to (1) or (2) above, wherein the hop heat treatment is carried out under conditions of 1 to 30 minutes.
(4) The method according to (3) above, wherein the hop heat treatment is performed under the conditions of 1 to 15 minutes.
(5) The method according to any one of (1) to (4) above, wherein the hop heat treatment is performed in a temperature-controlled water bath.
(6) The fruit according to the above (1) to (5), wherein a fruit or extract thereof characterized by containing a large amount of tartaric acid is added at a concentration such that the concentration of tartaric acid in the fermented alcoholic beverage produced is 100 ppm or more. The method described in either.
(7) The method according to any one of the above (1) to (6), wherein the fruit characterized by containing a large amount of tartaric acid is at least one kind of fruit selected from the group consisting of grape and white plum.
(8) The method in any one of said (1)-(7) the bitterness value of the fermented alcoholic beverage manufactured is adjusted to less than 20.
(9) The method according to any one of (1) to (8) above, wherein the hop is at least one hop selected from the group consisting of fruity hops, floral hops and spicy hops.
(10) A fermented alcoholic beverage produced by the method according to any one of (1) to (9) above.
(11) The fermented alcoholic beverage according to (10), wherein the concentration of tartaric acid is 100 ppm or more.
(12) The fermented alcoholic beverage according to (10) or (11), which has a bitterness value of less than 20.

  ADVANTAGE OF THE INVENTION According to this invention, the astringency in the fermented alcoholic beverage which uses the hop and the fruit characterized by containing many tartaric acids is reduced. According to the present invention, it is also possible to provide a fermented alcoholic beverage which exhibits the flavor of the fruit in a well-balanced manner with the flavor of the hop by adjusting the usage of the fruit, adjusting the usage of the hop, selecting the hop variety, etc. is there.

Detailed Description of the Invention

  In the present invention, “fermented alcoholic beverage” means an alcohol (ethanol) -containing beverage which is fermented by yeast using a carbon source, a nitrogen source, water and the like as raw materials. Fermented alcoholic beverages also include fermented malt beverages using malt as a raw material, and beer-flavored alcoholic beverages that do not use malt as a raw material. In the present invention, "fermented malt beverage" refers to a beverage fermented by yeast using carbon sources, nitrogen sources, water and the like as raw materials, and means a beverage using at least malt as a raw material. Such fermented malt beverages include beer, low-malt beer, liqueur (for example, beverages classified as “liqueur (foamable) (1)”) under the liquor tax law. The fermented alcoholic beverage and the fermented malt beverage of the present invention are beverages using hops as a raw material.

  In the present invention, "bitterness value" is an index of bitterness used in the field of beverages, and can be calculated by measuring the spectral absorbance of the organic solvent extracted bitter component. Specifically, 1 ml of 3N hydrochloric acid is added to 10 g of a liquid sample to be subjected to bitter taste measurement, 20 ml of isooctane is then added, shaken, and allowed to stand, and the obtained solution contains the sample Separate into two layers of the aqueous layer and the organic solvent layer consisting of isooctane, collect 10 ml from the isooctane organic solvent layer, measure the absorbance at a wavelength of 275 nm for the obtained isooctane organic solvent, multiply the value by 50, Can be a bitterness value.

  In the present invention, "fruity hop" means hops characterized by the aroma of fruit (fruit of fruit). In the present invention, "floral hop" means hops characterized by a flowery ornate scent. Also, in the present invention, "spicy hop" means hops characterized by a spicy flavor (stimulous aroma like spices). In general, hops are classified according to their flavor characteristics, such as aroma hops characterized by a rich smell and bitter hops characterized by a bitter taste. Furthermore, aroma hops are classified into fruity hops, herbal hops, floral hops and the like according to the type of aroma. The aroma of fruity hops is expressed, for example, as citrus (citrus), litchi-like, muscat-like, mango-like, etc. and various aromas are known, but in the present invention, fruity hops having any aroma can be used .

  In the present specification, “ppb” and “ppm” represent the concentration of mass / volume (w / v) and are respectively synonymous with “μg / L” and “mg / L”.

  The method of the present invention is a method for producing a fermented alcoholic beverage using fruits or their extract and hops characterized by containing a large amount of tartaric acid as a raw material. In this method, hops are preheated at a temperature of 45 to 90 ° C. for 1 to 90 minutes, and the heat treated hops are after all the steps involving the heating operation included in the method are completed. And, before the fermentation process or during the fermentation process, it is added to the raw material mixture.

  The fruit used in the present invention is a fruit characterized by containing a large amount of tartaric acid. Such fruits are preferably those containing a high concentration of tartaric acid, for example, such fruits that when added to a beverage the concentration of tartaric acid in the beverage can be adjusted to 100 ppm or more, therefore, Preferred is a fruit wherein the straight juice contains at least 100 ppm of tartaric acid. Such fruits may include, for example, grapes and white plums, preferably grapes.

  The fruit can be used in such a form that its aroma component dissolves when immersed in a liquid, for example, in the form of fragments of appropriate size, crushed material, crushed material, fruit juice, mixtures thereof, etc. can do.

  Furthermore, in the present invention, an extract of fruits can also be used. As such an extract, the liquid which extracted the aromatic component of the fruit, for example, a fragrance, can be mentioned. Such extracts can be prepared by methods known to those skilled in the art, for example by extraction with water, organic solvents or mixtures thereof. For example, the fruit in the above-mentioned form can be subjected to an extraction process using an aqueous ethanol solution having the same concentration as, or close to, the final product fermented alcoholic beverage, and the obtained extract can be used in the present invention.

  The amount of fruit or its extract to be used is not particularly limited, and can be selected according to the intensity of the fruit aroma to be imparted to the final product fermented alcoholic beverage. According to a preferred embodiment of the present invention, the fruit or its extract is added at a concentration such that the concentration of tartaric acid in the fermented alcoholic beverage to be produced is 100 ppm or more, preferably 120 ppm or more, more preferably 200 ppm or more. The upper limit of the concentration of tartaric acid in the fermented alcoholic beverage to be produced does not have to be particularly set, but it can be, for example, 1000 ppm if daringly set.

  The tartaric acid concentration in the beverage can be quantified according to the high-performance liquid chromatography method described in “Fair organic acid analysis (1)” ASEV Jpn. Rep., Vol. 4, No. 2 (1993).

  The addition time of the fruit or its extract is not particularly limited, and may be added at any time during the process of producing the fermented alcoholic beverage.

  The bitterness value of the fermented alcoholic beverage produced in the present invention is preferably adjusted to less than 20, more preferably 16 or less. The bitterness value of the fermented alcoholic beverage may be adjusted by increasing or decreasing the amount of the raw material (eg, hop) contributing to the bitterness value, or may be adjusted by addition of a substance contributing to the bitterness value, etc. It can be adjusted preferably by selection of the type of hop used or increase or decrease of hop usage.

  The hops are subjected to heat treatment before being added to the feed mixture, as described above. As conditions for heat treatment, the temperature is 45 to 90 ° C., preferably 50 to 70 ° C., and more preferably 65 to 70 ° C. The heat treatment time is 1 to 90 minutes, preferably 1 to 60 minutes, more preferably 1 to 30 minutes, and still more preferably 1 to 15 minutes.

  The hop heat treatment can be performed in a temperature controlled water bath. For example, the heat treatment of hops adds a sufficient amount of water to the hops (eg, about 10 times the weight of the hops), and the temperature of the water is maintained at the above temperature for the above time, and then It can be carried out by immediately cooling to room temperature (for example, about 10 to 25 ° C.) and storing as it is.

  The hop (Humulus lupulus L.) used in the present invention is a perennial plant belonging to the mulberry family. There are many types of hops, and they are classified into fruity hops, floral hops, spicy hops, oily hops, etc. according to the type of aroma. Any type of hop may be used in the present invention, but preferably at least one hop selected from the group consisting of fruity hops, floral hops and spicy hops. Hop varieties classified as fruity hops include Admiral (Admiral), Bravo (Bravo), Calypso (Calypso), Cascade (Cascade), Centennial (Centenial), Chinook (Chinook), Citra (Citra), and Cluster (Cluster). , Columbus (Columbus), Comet (Comet), Faggle (Fuggle), Galaxy (Galaxy), Golding (Golding), Golding S (Golding s), Hara Tau Aroma (Hallertau Aroma), Hara Tau Blank (Hallertau Blanc), Huellon Melon (Huell melon), Lublin (Lublin), Mandarina Bavaria (Mandarina Bavaria), Millenium (Millennium), Mosaic (Mosaic), Mozueka (Motueka), Nelson Sauvin (Nelson Sauvin), Pere (Pelle), Phoenix (Phoenix), Pioneer (Pioneer), Polaris (Polaris), Pride of Ring Pride of Ringwood, Riwaka, Saphir, Sticklebract, Styrian Golding, Tasmania Hallertau, Taurus, Willamette (Willamette) Etc.). Hop varieties classified as floral hops include Hallertau Tradition, Hallatauer, Saaz, and the like. Examples of hop varieties classified as spicy hops include Healthbrucker (Hersbrucker) and Tettnang.

  As hops used in the present invention, any of the above-mentioned varieties can be preferably used. In addition, these hop varieties may be used as a mixture of two or more.

  The hops used in the present invention include hop flower (female flower), caryopsis (unfertilized female flower matured), leaves, stems and leaves, etc. (preferably flower flower containing lupulin) It can be used as it is or after compression or grinding.

  In the method of the present invention, the hops subjected to the above-mentioned heat treatment are added to the raw material mixture after all the steps involving the heating operation included in the method are completed and before or during the fermentation step. . This can avoid the additional heat being applied to the hops. The term "heating operation" used herein does not mean a natural temperature change, but means an artificial operation aiming at heating, for example, heat generation due to the physiological action of yeast in the fermentation process, etc. Not included. Thus, for example, the steps involving the above heating operation include the wort boiling step but not the fermentation step.

  The addition amount of hops can be appropriately selected by those skilled in the art according to the intensity of hop aroma to be imparted to the fermented alcoholic beverage. For example, the added amount of hops can be an amount used for producing a fermented malt beverage such as beer. According to a preferred embodiment of the present invention, the added amount of hops is 1 g / L or more and less than 8 g / L with respect to the fermented alcoholic beverage to be produced, as the mass of raw hops, more preferably 1 to Adjusted to 5 g / L.

  According to one embodiment of the present invention, the method of the present invention can be practiced by fermenting a pre-fermentation solution comprising at least water, malt and hops. Specifically, fermentation is performed by adding beer yeast for fermentation to a wort (pre-fermentation solution) prepared from a brewing material such as malt, and optionally storing the fermentation solution at a low temperature, and then removing the yeast by a filtration process. Thus, fermented malt beverages can be produced. Here, fruits and hops are added at the times and amounts as described above.

  In the method of the present invention, in addition to hops and fruits, nitrogen sources such as rice, corn, corn, potato, starch, saccharides (e.g., liquid sugar), etc. Other additives such as perfumes, dyes, foam / foam improvers, water conditioners, fermentation aids and the like can be used as brewing materials. In addition, ungerminated barley (for example, ungerminated barley (including those extracted), and ungerminated wheat (including those extracted)) may be used as a brewing material.

  The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

  The following protocol was used in the examples.

1. Sensory Evaluation The sensory evaluation in the examples was conducted by a trained panel on the intensity of fruit aroma and hop aroma and the intensity of astringency (astringent taste). Tables 2 to 6 show the average value ± standard deviation of the score assigned to each panel. Specific evaluation criteria are shown in Table 1 below.

2. Determination of organic acid The content of organic acid in the sample for tasting in the example is the high-performance liquid chromatography described in “Easy Organic Acid Analysis (1)”, ASEV Jpn. Rep., Vol. 4, No. 2 (1993). It quantified according to the graphic method.

3. Determination of linalool The determination of linalool in the tasting sample in the example was carried out as follows. First, the beverage sample was extracted with a C18 solid phase column, and the dichloromethane elution fraction was used as a sample for analysis. The sample for this analysis was subjected to the following conditions (capillary column: trade name HP-INNOWAX (length 60 m, inner diameter 0.25 mm, film thickness 0.25 μm), oven temperature: 40 min at 0.3 min → 3 ° C / min → 240) Carrier gas: He · 10 psi constant pressure, transfer line temperature: 240 ° C., MS ion source temperature: 230 ° C., MSQ pole temperature: 150 ° C., front inlet temperature: 200 ° C.] Used for MS analysis. Borneol was used as an internal standard substance, and was added to the sampling sample at a concentration of 25 ppb. The ion used for the determination of linalool was 93 m / z, and the ion used for the determination of borneol was 110 m / z.

4. Production of DH flavor A flavor for reproducing hop aroma obtained when producing beer (referred to as "dip-hop production method" or "dip hopping") by adding hops which have been pre-heat-treated in advance to produce beer (hereinafter referred to as " DH perfume ") was prepared as follows.

  First, sugar water in which 70 g of sucrose was dissolved was prepared per 1 L of distilled water, boiled, and subjected to heat sterilization. After that, brewer's yeast was added to ice water cooled sugar water and main fermentation was performed for one week. The hops were pretreated as follows and added to the pre-fermentation solution. That is, the amount of hop used is such that the amount added to the pre-fermentation solution is 20 g / L (in this case 20 g), 10 times the amount of hop distilled water is added to the hop, and then at 65 ° C. for 10 minutes It was treated in a constant temperature water bath and immediately cooled to 15 ° C. in ice water. Hop addition was done just prior to yeast addition.

  After fermentation, a synthetic adsorbent (Diaion HP21, manufactured by Mitsubishi Chemical Corporation) washed beforehand with ethanol (1 hour at 65 ° C.) was added in an amount of 100 g / L and adsorbed at ice temperature for 3 hours. The synthetic adsorbent was recovered by filtration of filter paper, 50 ml of ethanol was added, and the mixture was allowed to stand at 50 ° C. for 30 minutes, and immediately filtered through filter paper to obtain hop perfume (DH perfume) as a filtrate.

  The addition amount in the addition test of DH flavor was determined in terms of hop weight. That is, in the above-mentioned DH perfume manufacturing method, since 50 g of a perfume is manufactured from 50 g of hops, it was converted as corresponding to 50 ml / 20 g = 2.5 ml / g.

Reference Example 1: Verification of Problems In this example, problems in beer using fruits as a raw material were verified.

  Commercially available grapefruit, pineapple and grape were added in the range of 100 to 150 g / L for optimum aroma intensity to beer products of different bitter value. The addition of these fruits was performed by dividing the fruits into appropriate sizes, adding to commercial beer, and soaking at 10 ° C. for 4 hours. As a result of tasting the obtained beer containing fruit, there was a case that astringency was felt strongly depending on the kind of commercial beer product (see Table 2 below).

  In order to investigate the details, when organic acids were quantified, the types of organic acids to be added differ depending on the types of fruits added (citrus acid for grapefruit, citric acid for malic acid for pineapple, and tartaric acid for grape), bitter taste When the value was 20 or more, it was found that astringency was felt in all the fruit addition test sections, therefore, it was suggested that the kind of organic acid and bitterness value relate to astringency.

  Therefore, using a food additive grade commercial organic acid (citric acid: manufactured by Wako Pure Chemical Industries, malic acid: manufactured by Sakai Chemical Industry Co., Ltd., tartaric acid: manufactured by Kurimoto Yakuhin Kogyo Co., Ltd.) As a result of adding malic acid (200 ppm), citric acid (500 ppm), and tartaric acid (10 ppm) to each of the samples, it was found that astringency was emphasized. Therefore, when using fruit for beer, it turned out that it is necessary to keep in mind the kind and concentration of the organic acid that characterizes the fruit, and the bitterness value.

Example 1: Relationship between a fruit characterized by containing a large amount of tartaric acid and bitter value As an example of a fruit containing a large amount of tartaric acid, a test was conducted using grapes. 100% fruit juice of grape was added to a commercial beer product so as to be 35 g / L. The result of sensory evaluation is shown in Table 3 together with the determination result of the organic acid.

  As shown in Table 3, although the fruity flavor was felt in any of the test areas, the sample having a bitterness value of 20 felt astringent, while the sample having a bitterness value of 16 did not feel astringent and was good The result is The amount of increase in tartaric acid increased by about 100 mg / L in both test sections 1-1 and 1-2, as compared to before addition. Therefore, the concentration of tartaric acid is preferably 100 ppm or more, and 120 ppm or more is considered to be more preferable. The bitterness value was preferably less than 20, and 16 or less was considered to be more preferable.

  Next, we examined how to use hops to enhance hop aroma without raising the bitterness value. Specifically, the kettle hopping method and the dip hopping method were compared using the German-made health breeder species hop (Steiner).

  The sample was produced as follows. First, a mixture of light-colored malt (light-colored malt: Souffle, France) and water was saccharified by the infusion saccharification method to prepare a charged wort whose sugar content was adjusted to 15 degrees, and boiled. The boiled wort was allowed to stand at 90 ° C. for 60 minutes. After the wort was filtered through filter paper and the wort after filtration was cooled to about 12 ° C. with ice water, brewer's yeast was added, and one week main fermentation and 14 days post-fermentation were performed. Then, it diluted with carbonated water so that sugar content might be 12 degrees, and manufactured the test article. In kettle hopping, hops were added while the wort was standing. In dip hopping, after adding 10 times the amount of hop weight water to hops and heating at 65 ° C. for 10 minutes, the obtained hops were added to the pre-fermentation solution.

The quantitative value and bitterness value of the hop aroma component linalool are shown in Table 4.

  In the case of kettle hopping, 2 g / L of hops were required to apply hop odorant linalool at around 100 ppb, and a bitterness value of 15 was imparted. On the other hand, dip hopping required 1 g / L of hops to apply linalool at around 100 ppb, and only 1 bitter value was imparted. Therefore, it was shown that dip hopping was effective to impart hop aroma without increasing the bitterness value.

Example 2 Examination of Combination of Fruit Aroma and Hop Aroma In addition tests to commercial beer, hops were added to fruits, and sensory evaluation was performed. As a method of adding hops, hops are added as they are to main beer, and hops are added as they are to commercial beer, or DH flavor (produced by protocol 4) simulating dip hopping is added. As for the addition of fruits, 100% fruit juice of grape was added to a commercial beer product so as to be 33 g / L. The bitterness value of the base commercial beer was 16. The results are shown in Table 5.

  As shown in Table 5, in the test sections 0-1 and 1-1 to which the hop was added, the hop aroma intensity was high, and the resin-like aroma was strong, resulting in an undesirable result. In the test area to which DH perfume was added, hop varieties A, B and C felt hop smell and also fruit smell, and were favorable or more preferable. However, in the test section 1-6 (equivalent to hop 8 g / L) in which the addition amount is large, the hop aroma was too strong, resulting in an undesirable evaluation. In the test section 1-5 to which the DH flavor of hop cultivar D was added, although the amount added was not excessive but 1 g / L equivalent was added, the herb-like aroma became apparent and the evaluation was not preferable. Thus, although fruity hop, floral hop and spicy hop varieties gave favorable results, the use of oily hop varieties did not give favorable results.

  From the above results, it was considered that dip hopping was preferable as a hop usage mode. In addition, it was considered that the hop usage amount is desirably 1 g / L or more and less than 8 g / L. Furthermore, it was considered preferable to select hop varieties to be used from varieties classified as fruity hops, floral hops and spicy hops.

Example 3 Examination of the Method of Adding Fruit In order to study the method of adding fruit, it was fermented using wort to prepare a sample for tasting. Specifically, the tasting sample was prepared as follows. First, a mixture of light-colored malt (light-colored malt: Souffle, France) and water was saccharified by the infusion saccharification method to prepare a charged wort whose sugar content was adjusted to 15 degrees, and boiled. The boiled wort was allowed to stand at 90 ° C. for 60 minutes. After the wort was filtered through filter paper and the wort after filtration was cooled to about 12 ° C. with ice water, brewer's yeast was added, and one week main fermentation and 14 days post-fermentation were performed. Then, it diluted with carbonated water so that sugar content might be 12 degrees, and manufactured the test article. As fruits, 100% fruit juice of grape was added to each of 91 g / L before boiling, during wort standing, during main fermentation, during post fermentation, and after filtration. As hops, DH flavoring agent prepared from hop variety A (Healthbrucker seed) was added after fermentation to have a hop conversion of 1 g / L. The results are shown in Table 6.

  As shown in Table 6, the addition time of the fruits all gave favorable or more desirable results. Therefore, it was found that the addition time of the fruit may be any of before boiling, during wort standing, during main fermentation, during post-fermentation, and after filtration.

Claims (12)

A method for producing a fermented alcoholic beverage using fruits or an extract thereof and hops characterized by containing a large amount of tartaric acid as a raw material,
The hops are pre-heated at a temperature of 45 to 90 ° C. for 1 to 90 minutes,
The method wherein the hop is added to the raw material mixture after all the steps involving the heating operation included in the method are completed and before or during the fermentation step.   The method according to claim 1, wherein the hop heat treatment is performed at a temperature of 50 to 70 ° C.   The method according to claim 1 or 2, wherein the hop heat treatment is performed for 1 to 30 minutes.   The method according to claim 3, wherein the hop heat treatment is performed under a condition of 1 to 15 minutes.   5. A method according to any one of the preceding claims, wherein the hop heat treatment is carried out in a temperature controlled water bath.   The fruit according to any one of claims 1 to 5, wherein the fruit characterized by containing a large amount of tartaric acid or its extract is added at a concentration such that the concentration of tartaric acid in the fermented alcoholic beverage to be produced is 100 ppm or more. the method of.   The method according to any one of claims 1 to 6, wherein the fruit characterized by containing a large amount of tartaric acid is at least one fruit selected from the group consisting of grape and pomegranate.   The method according to any one of claims 1 to 7, wherein the bitterness value of the fermented alcoholic beverage to be produced is adjusted to less than 20.   The method according to any one of claims 1 to 8, wherein the hop is at least one hop selected from the group consisting of fruity hops, floral hops and spicy hops.   A fermented alcoholic beverage produced by the method according to any one of claims 1 to 9.   The fermented alcoholic beverage according to claim 10, wherein the concentration of tartaric acid is 100 ppm or more.   The fermented alcoholic beverage according to claim 10 or 11, wherein the bitterness value is less than 20.