JP2022047387A - Fermented beer-taste beverage and method for producing the same - Google Patents

Abstract

To provide a beer-taste beverage that has a hop fragrance given thereto and has a low malt ratio, in which the sourness is suppressed and the flavor balance is excellent.SOLUTION: A fermented beer-taste beverage has a ratio of malt use of 60% or less and contains citronellol and at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and a tautomer thereof, 2-acetyl-1,4,5,6-tetrahydropyridine. The citronellol has a concentration of 5.0 μg/l or more. The 2-acetyltetrahydropyridine compound has a concentration of 3.0 μg/l or more.SELECTED DRAWING: None

Description

The present invention relates to a fermented beer-taste beverage, and particularly to a fermented beer-taste beverage having a low malt usage ratio.

A fermented beer-taste beverage is a beverage having a flavor reminiscent of beer and is produced through a fermentation process. For example, a fermented beer-taste beverage includes an alcoholic beverage obtained by heating and saccharifying a starchy raw material to obtain a sugar solution, adding hops to the sugar solution, and fermenting it with yeast. As the starchy raw material, malt, grains such as barley, rice and corn, starch separated from grains and the like are used.

Specific examples of fermented beer-taste beverages include beer, low-malt beer, miscellaneous liquor, liqueurs, spirits, low-alcohol beverages, and the like, which have a flavor reminiscent of beer.

Regarding Non-Patent Document 1, first, the description will be excerpted, and then the description will be given.
Page 391, lines 15-13 from bottom, summary "Using GC-MS technology, several compounds with bread-like aroma properties and very low flavor thresholds in light and dark malts. I identified it for the first time. "

Page 393, lines 6-17, Preface "When roasting malt or boiling wort ... [Omitted] ... Popcorn like roasted, unknown until now Bread-like aroma compounds such as. Bread-like aroma properties are of central importance to beer. This aroma substance is the main component of the aroma in malt. However, this aroma substance can cause a bad aroma in heat-sterilized, hot environment-stored and degraded beer. "

P. 401, pp. 12-24, characterization of aroma components such as bread in beer "Bread-like aroma components in particular put a heat load on the beer or improperly transport the beer. Detected when stored. A particularly pronounced "off-flavour" impression is felt in the case of heat sterilization at too high a temperature and too long a duration of action. FIG. 11 shows a gas chromatogram of "overheated" beer showing a typical bread-like bad aroma. It is observed that some chromatogram moieties with functional properties are produced that show a retention time almost comparable to that of the characterized proline derivative. Using preparative GC, capillary-GC-NSD and capillary-GC-MS, it was possible to characterize four types of 2-acetyltetrahydropyridines as index components. "

FIG. 1 shows a gas chromatogram of “overheated” beer, which is FIG. 11 of Non-Patent Document 1, showing a typical bread-like bad aroma. The conditions for heat sterilization here are 0.5 to 20 hours at 80 ° C. (page 393, lines 19 to 18 from the bottom). When heated at such a high temperature for a long time, the beer is thermally deteriorated.

In Non-Patent Document 1, in short, (1) a compound having a bread-like aroma such as popcorn is produced when malt is heated, and (2) the above-mentioned aroma deteriorates due to a heat load. It is described that the "off-flavour" felt in the malted beer, that is, the off-flavor, and (3) the analysis result of the off-flavour is shown in the gas chromatogram of FIG.

Although shown here as FIG. 1, FIG. 11 of Non-Patent Document 1 shows 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,5 as off-flavor analysis results. 6-Tetrahydropyridine and the like are shown.

R. Tressl et al. , "Bildung von Verbindungen mit brotigem Aromacharakter in Malz und Bier", EBC Compound 1981

Against the background of low prices in recent years, many fermented beer-taste beverages with a low malt usage ratio are on the market. Fermented beer-taste beverages with a reduced malt usage ratio tend to reduce grain-like aroma and richness, and there is still room for improvement in flavor.

In addition, hop aroma is indispensable as a raw material for beer-taste beverages because it gives a unique aroma to beer. Therefore, beer-taste beverages contain hop components. Here, the hops contain citronellol, which has a citrus-like aroma. Fermented beer-taste beverages with a low malt use ratio have a problem that when citronellol is contained in a certain concentration or more, the acidity is easily perceived and the flavor balance becomes poor.

The present invention solves the above-mentioned problems, and an object of the present invention is to provide a fermented beer-taste beverage to which a hop aroma is imparted and a malt use ratio is low, which has an excellent flavor balance.

In the present invention, the malt usage ratio is 60% or less, and citronellol and 2-acetyl-3,4,5,6-tetrahydropyridine and their tautomers, 2-acetyl-1,4,5,6. -A fermented beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of tetrahydropyridine.
The concentration of the citronellol is 5.0 μg / l or more, and the concentration is 5.0 μg / l or more.
A fermented beer-taste beverage having a concentration of the 2-acetyltetrahydropyridine compound of 3.0 μg / l or more is provided.

In one embodiment, the concentration of the 2-acetyltetrahydropyridine compound is 80.0 μg / l or less.

In one embodiment, the concentration of citronellol is 20.0 μg / l or less.

In one form, it contains linalool and the ratio of citronellol concentration to linalool concentration is 0.1-0.5.

In one form, the citronellol is derived from at least one selected from the group consisting of hops, hop extracts and hop flavors.

In one embodiment, the ratio of the concentration (μg / l) of the 2-acetyltetrahydropyridine compound to the malt usage ratio (%) is 0.06 or more.

In one form, the 2-acetyltetrahydropyridine compound is derived from the added fragrance.

In one form, the fermented beer-taste beverage comprises spirits.

Further, in the present invention, the malt usage ratio is 60% or less, and citronellol, 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5 which are homovariants thereof. , A method for producing a fermented beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 6-tetrahydropyridine.
Provided is a method for producing a fermented beer-taste beverage, which comprises a step of adjusting the concentration of the citronellol to 5.0 μg / l or more and a step of adjusting the concentration of the 2-acetyltetrahydropyridine compound to 3.0 μg / l or more. do.

According to the present invention, in a beer-taste beverage to which a hop aroma is imparted and a low malt use ratio is provided, a beer-taste beverage in which the acidity is suppressed, the richness is enhanced, and the flavor balance is excellent is provided.

FIG. 11 of Non-Patent Document 1 is a gas chromatogram of "overheated" beer showing a typical bread-like bad aroma.

<Fermented beer taste beverage>

The fermented beer-taste beverage of the present invention is a fermented beer-taste beverage having a malt usage ratio of 60% or less, 50% or less, 24% or less, or 10% or less. The malt use ratio is the ratio of the weight of malt to the weight of starchy raw material. The fermented beer-taste beverage may be produced without using malt. The lower the malt use ratio, the easier it is for the richness to be reduced, the acidity to be noticeable, and the effect of the present invention to be exhibited.

Specific examples of the fermented beer-taste beverage of the present invention include sparkling liquor, low-alcohol sparkling beverage, liqueur and the like. More specific examples of fermented beer-taste beverages include low-sugar beer-like alcoholic beverages, zero-sugar beer-like alcoholic beverages, low-purin beer-like alcoholic beverages, zero-purin beer-like alcoholic beverages, and low-calorie beer-like alcoholic beverages. And so-called functional beer-like alcoholic beverages such as zero-calorie beer-like alcoholic beverages. In these cases, the flavor substances necessary for achieving an appropriate flavor are removed in the process of low-carbohydrate, low-calorie, or low-purine body, and the richness or beer-like flavor is reduced. Because there are many.

In one embodiment, the fermented beer-taste beverage is a low-carbohydrate fermented beer-taste beverage having a sugar content of 3.0 g / 100 ml or less, preferably 2.0 g / 100 ml or less, and more preferably 1.0 g / 100 ml or less. ..

<Citronellol>
Citronellol (β-citronellol) contained in the beer-taste beverage of the present invention is a compound also called 3,7-dimethyl-6-octene-1-ol, and is (+)-citronellol or (-)-citronellol. It may be a mixture thereof (isomer mixture). Citronellol exhibits a citrus flavor, and in beer-taste beverages, it exerts effects such as a masking effect on alcohol-stimulated odors and a refreshing aroma. In addition, the citronellol used in the present invention is isolated or extracted from a natural product, chemically synthesized by a food chemically acceptable method, derived from a raw material containing citronellol, or citronellol in the manufacturing process. It may be any of those derived from a raw material containing a precursor to be converted into.

In the beer-taste beverage of the present invention, the concentration of citronellol is 5.0 μg / l or more. When the concentration of citronellol is less than 5.0 μg / l, it becomes difficult to feel the refreshing aroma peculiar to beer. The concentration of citronellol is, for example, 5.0 to 20.0 μg / l, preferably 6.5 to 15.0 μg / l, and more preferably 8.0 to 12.0 μg / l. If the concentration of citronellol is too high, it is easy to feel the acidity and the flavor balance becomes poor.

In one form, the citronellol is derived from hops, hop extracts, and hop flavors, which are raw materials for fermented beer-taste beverages. Hops refer to parts of hop plants such as flowers, leaves, their grounds and pellets. The hop extract refers to an extract obtained by extracting hops with a medium such as water, boiling water, supercritical carbon dioxide and ethanol, a concentrate or dried product of the extract, a processed product, or the like. The hop fragrance is, for example, a fragrance containing linalool, humlen epoxide, citronellol, esters and the like, which are flavor components contained in hops, as a main component. The citronellol contained in the fermented beer-taste beverage of the present invention may be added with citronellol, which is commercially available as a flavoring agent.

<ATHP>
The 2-acetyl-3,4,5,6-tetrahydropyridine contained in the beer-taste beverage of the present invention has 2-acetyl-1,4,5,6-tetrahydropyridine as a tautomer. Therefore, when 2-acetyl-3,4,5,6-tetrahydropyridine is added to a beer-taste beverage, the beer-taste beverage generally contains 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-3,4,5,6-tetrahydropyridine. Both contain acetyl-1,4,5,6-tetrahydropyridine. Their abundance ratio is determined depending on the surrounding pH environment and the like.

In the present specification, the above-mentioned 2-acetyltetrahydropyridine compound may be hereinafter referred to as "ATHP". As described above, ATHP is a compound produced when malt is heated in the process of producing a fermented beer-taste beverage. The presence of ATHP suppresses the acidity of the fermented beer-taste beverage and enhances the richness. The ATHP contained in the fermented beer-taste beverage of the present invention may be an addition of ATHP commercially available as a flavoring agent.

In the beer-taste beverage of the present invention, the concentration of ATHP is 3.0 μg / l or more. When the concentration of ATHP is less than 3.0 μg / l, the acidity is easily perceived and the flavor balance becomes poor. The concentration of ATHP is, for example, 3.0 to 80.0 μg / l, preferably 5.0 to 40.0 μg / l, and more preferably 5.0 to 20.0 μg / l. If the concentration of ATHP is too high, the astringency becomes conspicuous and the flavor balance becomes poor. In particular, when the concentration exceeds 1 ppm, a heated bread-like off-flavor is obtained as described in Non-Patent Document 1.

The concentration of ATHP is preferably such that the ratio of the concentration of ATHP (μg / l) and the malt usage ratio (%) is 0.06 or more. When this ratio is less than 0.06, the enhancement of the richness of the fermented beer-taste beverage tends to be insufficient. The above ratio is preferably 0.08 or more, more preferably 0.08 to 2.00, and further preferably 0.10 to 1.00.

<Linalool>
Linalool that may be contained in the fermented beer-taste beverage of the present invention is a compound also called 3,7-dimethyl-1,6-octadien-3-ol and is a kind of monoterpene alcohol. Linalool is a component with a refreshing sweet scent like lily of the valley, and has the effect of improving sharpness in beer-taste beverages. The linalool used in the present invention is isolated or extracted from a natural product, chemically synthesized by a food chemically acceptable method, derived from a raw material containing linalool, or converted to linalool in the manufacturing process. It may be any of those derived from a raw material containing a precursor to be formed. Examples of the raw material containing linalool include hops, hop extracts, hop fragrances and the like. The linalool contained in the fermented beer-taste beverage of the present invention may be added with linalool commercially available as a flavoring agent.

When linalool and citronellol are contained as hops, hop extracts, or hop fragrances in the fermented beer-taste beverage of the present invention, the ratio of the concentration of citronellol (μg / l) to the concentration of linalool (μg / l) is approximately 0. It becomes 1 to 0.5.

<Spirits>
The fermented beer-taste beverage of the present invention may further contain spirits. Spirits are generally included in fermented beer-taste beverages when it is necessary to increase the alcohol concentration of the fermented beer-taste beverage. The spirits may be alcoholic beverages obtained by using grains such as wheat, rice, buckwheat, and corn as raw materials, saccharifying them with malt or, if necessary, an enzyme agent, fermenting them with yeast, and then further distilling them. The spirits may be brewing alcohol. At this time, the content of spirits is 1 vol% or less, preferably 0.5 vol% or less so as not to significantly affect the flavor.

<Manufacturing method>
The fermented beer-taste beverage of the present invention is produced by heating and saccharifying a starchy raw material to obtain a sugar solution, adding hops to the sugar solution, and fermenting it with yeast. Specific examples of the manufacturing method will be described below.

Prepare crushed malt as a raw material. In addition, rice, cornstarch, barley, etc. are prepared as auxiliary raw materials. The raw material and the auxiliary raw material are mixed to prepare a starchy raw material having a malt usage ratio of 60% or less. Next, warm water is added to the raw material to heat the raw material, and the raw material is saccharified. The obtained saccharified solution is filtered, hops are added, and wort is obtained by boiling in a boiling kettle. After boiling, the wort is transferred to a settling tank (called a whirlpool or the like) to remove deposits such as hop meal. After removing the precipitate, it is cooled to an appropriate fermentation temperature by a heat exchanger (plate cooler). After cooling, the wort is inoculated with yeast to be fermented and filtered to obtain a fermented malt beer-taste beverage. Further, by adding spirits to the obtained fermented malt beer-taste beverage, a fermented malt-beer-taste beverage containing the spirits can be obtained.

The concentration of citronellol can be adjusted, for example, by increasing or decreasing the amount of hops used in the manufacturing process. The concentration of citronellol may be adjusted, for example, by adding citronellol itself to the intermediate or final product.

The concentration of ATHP can be adjusted by, for example, increasing or decreasing the amount of malt used, increasing or decreasing the temperature or time for heating the malt, and the like. The concentration of ATHP may be adjusted, for example, by adding ATHP itself to the intermediate or final product.

The concentration of linalool can be adjusted, for example, by increasing or decreasing the amount of hops used in the manufacturing process. The concentration of linalool may be adjusted, for example, by adding linalool itself to the intermediate or final product.

Citronellol, ATHP or linalool may be added in the form of ingredients contained in the fragrance. However, the more the step of adding is the previous step, the more the concentration of each component of the compound may fluctuate, so that it is desirable to add the compound in the subsequent step.

The concentration of spirits may be adjusted by increasing or decreasing the amount of spirits added to the fermented malt beer-taste beverage.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

<Reference example 1>
[Manufacturing of beer-taste beverages]
A crushed malt was prepared as a raw material. In addition, rice, cornstarch, and barley were prepared as auxiliary raw materials. The raw material and the auxiliary raw material were mixed to prepare a starchy raw material having a malt usage ratio of 70%. Warm water was added to the starchy raw material and heated to saccharify the raw material. The obtained saccharified solution was filtered and boiled in a boiling kettle to obtain wort. After boiling, the wort was transferred to a settling tank (called a whirlpool or the like) to remove precipitates such as hop meal. After removing the precipitate, it was cooled to an appropriate fermentation temperature by a heat exchanger (plate cooler). After cooling, the wort was inoculated with yeast and fermented. After fermentation, filtration was performed to obtain a fermented beer-taste beverage.

As the specifications of the obtained fermented beer-taste beverage, the concentration was determined by analyzing sugar, linalool, citronellol, and ATHP. The analysis method is shown below. The analysis results are shown in Table 1.

[Analysis of carbohydrates]
Carbohydrate can be measured according to a known method, and is calculated by excluding water, protein, lipid, ash and dietary fiber from the mass of the sample (Food Labeling Standard (July 16, 2nd year of Ordinance). It was carried out according to the food consumption table No. 270)).

[Analysis of linalool and citronellol]
To the fermented beer-taste beverage, d5-Linalool was added as an internal standard to 20 ppb, and then diluted 10-fold. 15 ml of the obtained diluted sample was divided into 30 mL vials. A stirring branch "Twister" (trade name) (length: 20 mm, manufactured by Gerster) coated with 47 μL of PDMS (polydimethylsiloxane) was placed in the vial, the lid was closed, and the mixture was stirred at 40 ° C. for 2 hours. The hop aroma component was adsorbed to the hop aroma component.

The agitated branch is then removed from the vial to completely remove water droplets, followed by a thermal desorption unit (TDU), Gerstel, and a programmable temperature-evaporation inlet (CIS4, Gerstel). It was inserted into a GC / MS equipped with (manufactured by), and GC / MS was performed under the following conditions.

GC / MS (Agilent 6890 / 5973N) was used and the columns were separated using DB-WAX (60 m x 0.25 mm ID x; 0.25 μm FT). The oven temperature was 40 ° C. (5 min) -3 ° C./min-240 ° C. (20 min), the ionization condition was 70 eV, and the selected ions were analyzed under the conditions of linalool 93, citronellol 123, and β-damascon (internal standard) 177. For quantification, a standard product was added and a calibration curve was prepared.

[Analysis of ATHP]
To 20 g of beer-taste beverage, 50 μL of an internal standard solution (4 μg / mL ATHP stable isotope), 200 μL of formic acid and 10 mL of distilled water were added and loaded onto OASIS MCX 500 mg / 6 ml (Waters).

The column was washed with 5 mL of 1% formic acid water, eluted with 5 mL of 2% ammonia-methanol, the eluate was diluted 2-fold with distilled water, and then analyzed by LC / MS / MS.

LC / MS / MS (5500QTRAP manufactured by AB-SCIEX) was used, and the columns were separated using ACQUITY UPLC BEH C18 1.7 μm, 2.1 × 100 mm (waters). The mobile phase conditions are liquid A: 10 mM ammonium hydrogencarbonate, liquid B: acetonitrile, (B%, t): (10%, 1 min), (50%, 6 min), ATHP transition is 126 → 84 (collision). Energy: 23V) was analyzed. The quantification was performed using a calibration curve prepared by adding a standard product.

<Reference Example 1-2>
A fermented beer-taste beverage was obtained and its specifications were analyzed in the same manner as in Reference Example 1 except that the malt usage rate of the starchy raw material was adjusted to 50% and the amount of hops used was reduced. The carbohydrate concentration was 1.5 g / 100 ml, the linalool concentration was 20 μg / l, the citronellol concentration was 3 μg / l, and the ATHP concentration was 2 μg / l.

<Comparative Example 1>
The amount of hops used was increased as compared with Reference Example 1-2, and the concentration of linalool was increased to 33 μg / l and the concentration of citronellol was increased to 5 μg / l.

<Examples 1-1, 1-3 and 1-5>
By adding ATHP to the fermented beer-taste beverage of Comparative Example 1, the ATHP concentration was increased to 3 μg / l, 5 μg / l, and 10 μg / l, respectively.

<Example 1-2>
The amount of hops used was further increased as compared with Example 1-1 to increase the concentration of linalool to 67 μg / l and the concentration of citronellol to 10 μg / l.

<Examples 1-4, 1-6 and 1-7>
By adding ATHP to the fermented beer-taste beverage of Example 1-2, the ATHP concentration was increased to 5 μg / l, 10 μg / l, and 100 μg / l, respectively.

Then, a sensory evaluation of the produced beer-taste beverage was performed by a professional evaluator. The evaluation items were the acidity, richness, and astringency of the beverage. Three professional beer evaluators tasted each beer-taste beverage and scored it based on the following evaluation criteria. The average value of the sensory scores of the three evaluators was used as the score. In addition, the flavor balance was marked as "○" when all three items had a score of 3 or higher. The evaluation results are shown in Table 1.

<Evaluation criteria: Beverage acidity>
Score 4: Very weak 3: Weak 2: Strong 1: Very strong

<Evaluation criteria: Beverage richness>
Score 4: Very strong 3: Strong 2: Weak 1: Very weak

<Evaluation criteria: Astringency of beverages>
Score 4: Very weak 3: Weak 2: Strong 1: Very strong

From the evaluation results in Table 1, as compared with Reference Example 1, Reference Example 1-2 and Comparative Example 1, when the malt ratio is high, the acidity is weak despite the large amount of citronellol, and when the malt ratio is low, the richness is weak. It is understood that when the malt ratio is low and the citronellol is high, the acidity is strong. Further, it is understood that due to the effect of ATHP, at a malt ratio of 50%, the acidity is suppressed when the amount of ATHP is 3 μg / l or more, and the richness is enhanced when the amount of ATHP is 3 μg / l or more, particularly 5 μg / l or more. Further, it is also understood that when the amount of ATHP is 100 μg / l or more, the astringency becomes too strong.

<Reference example 2-2>
A fermented beer-taste beverage was obtained and the specifications were analyzed in the same manner as in Reference Example 1 except that the malt usage rate of the starchy raw material was adjusted to 24% and the amount of hops used was reduced. The carbohydrate concentration was 0 g / 100 ml, the linalool concentration was 20 μg / l, the citronellol concentration was 3 μg / l, and the ATHP concentration was 1 μg / l.

<Comparative Example 2>
The amount of hops used was increased as compared with Reference Example 2-2 to increase the concentration of linalool to 33 μg / l and the concentration of citronellol to 5 μg / l.

<Examples 2-1, 2-3 and 2-5>
By adding ATHP to the fermented beer-taste beverage of Comparative Example 2, the ATHP concentration was increased to 3 μg / l, 5 μg / l, and 10 μg / l, respectively.

<Example 2-2>
The amount of hops used was further increased as compared with Example 2-1 to increase the concentration of linalool to 67 μg / l and the concentration of citronellol to 10 μg / l.

<Examples 2-4, 2-6 and 2-7>
By adding ATHP to the fermented beer-taste beverage of Example 2-2, the ATHP concentration was increased to 5 μg / l, 10 μg / l, and 100 μg / l, respectively.

The sensory evaluation of the fermented beer-taste beverage was performed in the same manner as in the fermented beer-taste beverage shown in Table 1. The evaluation results are shown in Table 2.

From the evaluation results in Table 2, compared with Reference Example 1, Reference Example 2-2 and Comparative Example 2, when the malt ratio is high, the acidity is weak despite the large amount of citronellol, and when the malt ratio is low, the richness is weak. It is understood that when the malt ratio is low and the citronellol is high, the acidity is strong. Further, it is understood that due to the effect of ATHP, at a malt ratio of 24%, the acidity is suppressed when the amount of ATHP is 3 μg / l or more, and the richness is enhanced when the amount of ATHP is 3 μg / l or more, particularly 5 μg / l or more. Further, it is also understood that when the amount of ATHP is 100 μg / l or more, the astringency becomes too strong.

<Reference example 3-2>
A fermented beer-taste beverage was obtained and the specifications were analyzed in the same manner as in Reference Example 1 except that the malt usage rate of the starchy raw material was adjusted to 10% and the amount of hops used was reduced. The carbohydrate concentration was 0 g / 100 ml, the linalool concentration was 20 μg / l, the citronellol concentration was 3 μg / l, and the ATHP concentration was 0.5 μg / l.

<Comparative Example 3>
The amount of hops used was increased as compared with Reference Example 3-2 to increase the concentration of linalool to 33 μg / l and the concentration of citronellol to 5 μg / l.

<Examples 3-1, 3-3 and 3-5>
By adding ATHP to the fermented beer-taste beverage of Comparative Example 3, the ATHP concentration was increased to 3 μg / l, 5 μg / l, and 10 μg / l, respectively.

<Example 3-2>
The amount of hops used was further increased as compared with Example 3-1 to increase the concentration of linalool to 67 μg / l and the concentration of citronellol to 10 μg / l.

<Examples 3-4, 3-6 and 3-7>
By adding ATHP to the fermented beer-taste beverage of Example 3-2, the ATHP concentration was increased to 5 μg / l, 10 μg / l, and 100 μg / l, respectively.

The sensory evaluation of the fermented beer-taste beverage was performed in the same manner as in the fermented beer-taste beverage shown in Table 1. The evaluation results are shown in Table 3.

From the evaluation results in Table 3, from the comparison of Reference Example 3-1 and Reference Example 3-2, when the malt ratio is high, the acidity is weak despite the large amount of citronellol, and when the malt ratio is low, the malt ratio is rich. It is understood that the acidity is strong when the malt ratio is low and the amount of citronellol is high. Further, it is understood that due to the effect of ATHP, at a malt ratio of 10%, the acidity is suppressed when the amount of ATHP is 3 μg / l or more, and the richness is enhanced when the amount of ATHP is 3 μg / l or more, particularly 5 μg / l or more. Further, it is also understood that when the amount of ATHP is 100 μg / l or more, the astringency becomes too strong.

Claims (9)

From malt usage ratio of 60% or less, from citronellol, and 2-acetyl-3,4,5,6-tetrahydropyridine and its homozygous 2-acetyl-1,4,5,6-tetrahydropyridine. A fermented beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of
The concentration of the citronellol is 5.0 μg / l or more, and the concentration is 5.0 μg / l or more.
A fermented beer-taste beverage having a concentration of the 2-acetyltetrahydropyridine compound of 3.0 μg / l or more. The fermented beer-taste beverage according to claim 1, wherein the concentration of the 2-acetyltetrahydropyridine compound is 80.0 μg / l or less. The fermented beer-taste beverage according to claim 1 or 2, wherein the concentration of citronellol is 20.0 μg / l or less. The fermented beer-taste beverage according to any one of claims 1 to 3, which contains linalool and has a ratio of citronellol concentration to linalool concentration of 0.1 to 0.5. The fermented beer-taste beverage according to any one of claims 1 to 4, wherein the citronellol is derived from at least one selected from the group consisting of hops, hop extracts and hop flavors. The fermented beer-taste beverage according to any one of claims 1 to 5, wherein the ratio of the concentration (μg / l) of the 2-acetyltetrahydropyridine compound to the malt usage ratio (%) is 0.06 or more. The fermented beer-taste beverage according to any one of claims 1 to 6, wherein the 2-acetyltetrahydropyridine compound is derived from the added flavor. The fermented beer-taste beverage according to any one of claims 1 to 7, which contains spirits. From citronellol and 2-acetyl-3,4,5,6-tetrahydropyridine and its homozygous 2-acetyl-1,4,5,6-tetrahydropyridine with a malt usage ratio of 60% or less. A method for producing a fermented beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of.
A method for producing a fermented beer-taste beverage, comprising a step of adjusting the concentration of the citronellol to 5.0 μg / l or more and a step of adjusting the concentration of the 2-acetyltetrahydropyridine compound to 3.0 μg / l or more.

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