JP4339060B2 - Manufacturing method of fermented malt beverage - Google Patents

Description

  The present invention relates to a method for producing a novel fermented malt beverage having a well-balanced good flavor, and more specifically, to produce a fermented malt beverage such as a sparkling liquor that uses malt and a starchy auxiliary material larger than the malt. An improved method for producing a fermented malt beverage with a refreshing fragrance that is applicable to the present invention, with a minimal reduction in sulfur-based off-flavors and immature odors, and an overall balance. The present invention relates to a manufactured new fermented malt beverage.

  Fermented malt beverages such as beer and happoshu are produced using malt as the main ingredient, starchy ingredients such as rice, wheat, corn, and starch as the auxiliary ingredients, and hops and water as raw ingredients. In the liquor tax law, beer is regulated to use 67% by weight or more of malt excluding water. On the other hand, there are three types of Happoshu, the amount of malt excluding water, which is 50 wt% or more and less than 66.7 wt%, 25 wt% or more and less than 50 wt%, and less than 25 wt%. It is prescribed.

  Happoshu belongs to miscellaneous sake using malt as a raw material under the Japanese liquor tax law, but both beer and happoshu have been refined from malt active enzymes and fungi. It is common in the point that malt and starch, which is an auxiliary material, are saccharified using an enzyme, the saccharified solution is fermented, decomposed into alcohol and carbon dioxide gas, and used as an alcoholic beverage. Therefore, neither the method of making beer nor the method of making Happoshu has changed significantly.

  Therefore, in such beer and happoshu, the flavor changes depending on the amount of malt used, even if the same production conditions are adopted. In particular, in the case of Happoshu, as the amount of malt raw material used decreases, the flavor of the produced Happoshu appears to be affected. Are of different types. In the production of happoshu, if the amount of malt used is reduced, the production of organic acids such as succinic acid and malic acid will increase, the increase in acidity will be noticeable, and the taste will not be balanced It has been known.

  In particular, several production methods have been proposed in order to improve the influence on the flavor caused by the reduction in the amount of malt used, which is a problem in the production of fermented malt beverages such as happoshu. For example, in Japanese Patent Laid-Open No. 10-225287, in a method for producing happoshu using malt and an auxiliary material larger in amount than the malt, organics such as succinic acid and malic acid that increase as the amount of malt used decreases. In order to suppress the formation of acid etc. and adjust the flavor of happoshu, protease is added in the process of happoshu, and the protein in wort is decomposed to increase the amount of free amino nitrogen, Or the method of adding an amino acid directly before a fermentation process is disclosed. JP-A-11-178564 also discloses succinic acid, malic acid, etc. that increase due to a decrease in the amount of malt used in a method for producing happoshu that uses malt and a larger amount of auxiliary materials than the malt. In order to suppress the production of organic acids, etc., and adjust the flavor of happoshu, a method of adding an organic nitrogen source such as yeast extract or peptone as a nutrient source for yeast before the fermentation step in the production of happoshu It is disclosed.

  Further, JP-A-2001-333760 improves the defect of the flavor of happoshu caused by a reduction in the amount of malt used in the method for producing happoshu using malt and a larger amount of auxiliary materials than the malt. Therefore, a method for improving the fermentation state of yeast by using a barley degradation product as part or all of the auxiliary material and supplementing with a nitrogen source, vitamins, minerals, and the like is disclosed.

  In this way, fermented malt beverages such as happoshu that have reduced the amount of malt used compared to beer have been improved in order to cause a change in flavor by reducing the amount of malt used. Some methods have been proposed, but various flavor improvement methods have also been proposed from other viewpoints.

  As a method for improving the flavor, a method using a material such as candy has also been proposed. For example, Japanese Patent Laid-Open No. 6-303959 discloses a sake-flavored Happoshu by adding a sake source or sake lees prepared with yellow koji mold or white koji mold to a raw material for producing Happoshu such as malt or starchy auxiliary materials. And a method for producing a sparkling liquor in which grape juice, apple juice, and other fruit juices are fermented with yeast for fruit sake and grown to add wine flavor or cider flavor. In addition, Japanese Patent No. 2727048 discloses rice bran, barley koji, or barley koji obtained by breeding birch or Rhizopus fungi in a saccharified solution prepared from a raw material for producing sparkling liquor such as malt and starchy auxiliary materials A method for producing a happoshu having a citric acid-rich flavor by adding a citric acid-rich ingredient produced using corn koji is disclosed. However, these are all methods for producing a sparkling liquor imparted with a sake flavor, a fruit liquor flavor, etc., which are different in flavor and type from conventional beer and sparkling liquor produced from malt and starchy auxiliary materials. This is a method for producing a fermented malt beverage.

JP-A-6-303959. JP-A-10-225287. JP-A-11-178564. JP 2001-333760 A. Japanese Patent No. 2727048.

  The object of the present invention is to produce a novel fermented malt beverage having a well-balanced and good flavor, more specifically, fermentation such as sparkling liquor using malt and starchy auxiliary materials more than the malt. A method for producing a fermented malt beverage having a refreshing and fragrant aromatic flavor that can be applied to the production of malt beverages, minimizing sulfur-based odors and immature odors as much as possible, and the method The present invention provides an improved method for efficiently carrying out the production without any obstacles in the production process, and a novel fermented malt beverage produced by the method.

  As a result of diligent research to solve the above problems, the present inventor uses malt and starchy auxiliary raw materials, and in the production of fermented malt beverages fermented with brewer's yeast, in particular, more than malt and the malt. In the production of fermented malt beverages that use a reduced amount of malt such as sparkling liquor using starchy auxiliary ingredients, the use of koji extract as a nutrient source for yeast reduces sulfur-related odors and immature odors as much as possible. We found that it is possible to produce a fermented malt beverage with a balanced, refreshing and fragrant aromatic flavor, and fermenting koji by using koji as a koji extract. Overcoming the obstacles in the production process that occur when added to the mash for producing malt beverages, that is, the filterability of the mash is significantly reduced, effectively overcoming the obstacles in the production process of fermented malt beverages Balanced, it found that it is possible to produce a fragrant (Esuteri a) fermented malt beverage flavor, and have completed the present invention.

  That is, in fermented malt beverages using malt and starchy auxiliary materials, particularly in the production of happoshu using malt and starchy auxiliary materials larger than the malt, when the amount of malt used decreases, yeast Unsatisfactory flavors such as sulfur-like odors and immature odors due to poor fermentation due to insufficient amount of nutrients necessary for fermentation, slowing down fermentation rate, prolonging fermentation period, and simultaneously reducing yeast activity Furthermore, the increase in sourness is conspicuous, and a flavor peculiar to happoshu is added, resulting in a sake that is not taste-balanced. As a result of earnestly searching for a method for solving these flavor problems, the present inventor has improved the yeast activity in the saccharified solution and increased the fermentation rate when the koji component is added to the fermentation raw material of the fermented malt beverage. The fermentation period is shortened, the generation of sulfur-like odors and immature odors that are common in conventional Happoshu can be suppressed, and the flavor is balanced and clean. It has been found that it is possible to produce fermented malt beverages with a (esthetic) flavor.

  This means that koji can break down the high-molecular substances contained in koji into low-molecular substances that can be used as yeast nutrients, and the saccharified solution can contain abundant nutrients necessary for yeast. Is due to. And the flavor of the fermented malt beverage produced by the method of the present invention increases the low boiling point volatile components such as ethyl acetate and amyl alcohol in the fermented liquid, and has an unbalanced and refreshing feeling. It can be prepared as an aromatic (esthetic) flavor.

  Furthermore, when adding koji ingredients as part of the raw material of fermented malt beverages, adding koji itself, the “Moromi” produced thereby is filtered in comparison with “Moromi” of ordinary fermented malt beverages that do not add koji. Therefore, there is a problem that the time required for filtration becomes extremely long, which obstructs the manufacturing process and makes the filtration process practically difficult. Therefore, in the present invention, by adding the koji component as a koji extract, the poor filtration of “moromi” that occurs when koji itself is used is achieved, and this manufacturing process is achieved by achieving a significant improvement in filterability. Overcame the above obstacles. This means that in the process of producing koji extract, koji extract removes only the causative agent of poor filtration while leaving the active ingredient (low molecular weight substance that can be used as a nutrient of yeast) obtained from koji. This is because the filterability can be improved.

  The koji used in the present invention is not particularly limited, such as koji made using cereals, but malt is preferred in terms of flavor because it is for producing a fermented malt beverage. In this case, barley straw, wheat straw and rye straw can be used alone or in combination as the wheat straw, but barley straw and / or wheat straw are particularly preferred. As the koji mold, it is particularly preferable to use Aspergillus oryzae of Aspergillus or Aspergillus kawachi which belongs to the genus Aspergillus and Aspergillus kawachi which is a kind of Aspergillus.

  The present invention also includes the invention of the fermented malt beverage itself having an aromatic (esthetic) flavor with a balanced and refreshing flavor produced by the method for producing a fermented malt beverage of the present invention. Is.

Specifically, the present invention uses a large starchy adjuncts than malt and該麦buds, in the production of fermented malt beverages fermented with brewer's yeast, Zenmugijiru weight koji extract as a nutrient source of yeast 10-20% the method of manufacture fermented malt beverage comprising adding or (claim 1), koji extract, fermented malt according to claim 1, characterized in that made from cereals koji the method of manufacturing (claim 2) and beverages, cereal koji, the method of manufacturing fermented malt beverages according to claim 2, wherein a is made of barley malt (claim 3) or wheat koji, barley 4. A method for producing a fermented malt beverage according to claim 3 characterized in that it is koji and / or wheat koji ( 4 ), and koji extract produced using koji prepared by Aspergillus oryzae It claims 1-4 noise, characterized in that it is The method of manufacturing fermented malt beverages (claim 5) or according either koji extract, after saccharification koji hydrolysis, warmed, characterized in that those prepared by separating the extract component according The method for producing a fermented malt beverage according to any one of Items 1 to 5 ( Claim 6 ) and the koji extract are saccharified at 40 to 60 ° C. and then separated and prepared by filtration. In the manufacturing process in the manufacturing method ( Claim 7 ) of the fermented malt drink of Claim 6 , or the manufacturing method of the fermented malt drink of any one of Claims 1-7 characterized by the above-mentioned, it is fermentation after a preparation process. It consists of a method for producing a fermented malt beverage characterized in that koji extract is added before the process ( Claim 8 ).

Moreover, this invention consists of the fermented malt drink ( Claim 9 ) manufactured by the method in any one of Claims 1-8 .

  According to the method for producing a fermented malt beverage of the present invention, by using a koji extract as a nutrient source for yeast, even in a fermented malt beverage such as a sparkling liquor in which the amount of malt used has been reduced, the flavor is balanced. In addition, a fermented malt beverage having a refreshing and aromatic (esthetic) flavor can be produced. That is, the saccharified solution for producing a fermented malt beverage produced by using the koji extract as a part of the raw material in the present invention includes α-amino nitrogen, fermentable sugar, and trace elements necessary for yeast growth. Is contained in a large amount, the yeast activity is increased and the fermentation rate can be increased. And the flavor of the fermented malt beverage produced by the method has a low boiling point volatile component such as ethyl acetate and amyl alcohol in the fermented liquid, which has a balanced flavor and has a refreshing feeling. It can be prepared as an aromatic (esthetic) flavor.

  Furthermore, in the present invention, by adding the koji component as koji extract, the filtration failure of “moromi” that occurs when koji itself is used can be improved, and the filtration time can be greatly shortened. By achieving a significant improvement, it overcomes the obstacles in the manufacturing process when adding koji to a part of the raw material, and has a fragrant and fragrant fermentation that has a balanced and refreshing flavor. As a method for producing a malt beverage, an efficient production method without any obstacles in the production process is provided.

  The present invention uses malt and starchy auxiliary materials and fermented malt beverages that are fermented using brewer's yeast, in particular, reduced like happoshu using malt and more starchy auxiliary materials than the malt. In the production of fermented malt beverages that use malt raw materials, fermented malt beverages with an aromatic (esthetic) flavor that has a balanced and unconventional flavor by using koji extract as a nutrient source for yeast. It consists of manufacturing.

  In the present invention, the cocoon used for producing the cocoon extract can be a cereal cocoon, and as the cocoon, any cereal such as rice bran or wheat straw can be used. Since it is a fermented malt beverage such as liquor, wheat straw is preferred in terms of flavor. In this case, as wheat straw, barley straw, wheat straw and rye straw can be used alone or in combination, and it is particularly preferable to use barley straw and / or wheat straw.

  As the koji mold used for producing the koji mold, any one of the Aspergillus genus Aspergillus, which belongs to the genus Aspergillus, any one of Rhizopus, which is a spider mold, is used. May be. Among these, it is particularly preferable to use Aspergillus oryzae of Aspergillus or Aspergillus kawachi having characteristics such as high amylase activity.

  The koji extract is prepared by saccharifying the koji by adding water and heating, and then separating the extract. That is, it is prepared by saccharifying the koji at a predetermined temperature for a predetermined time and then filtering the mash. For the filtration, any method such as a centrifuge, a filter cloth, or filter paper may be used. The time for saccharification is preferably 4 to 24 hours, and the temperature for saccharification is optimally 55 ° C, and there is no problem if it is 40 to 60 ° C. The obtained koji extract may be heat-treated for the purpose of sterilization and protein coagulation.

  In the present invention, even if using a raw material with poor filterability (such as rye) to add the koji as a koji extract, the filterability of the mash in the fermentation malt beverage production is reduced, There is no problem of causing trouble in the manufacturing process. In the production of the fermented malt beverage of the present invention, malt and starchy auxiliary materials are used as raw materials, but starchy raw materials such as barley, wheat, rice, corn and starch are used as auxiliary materials other than malt. it can. At the same time, a proteolytic enzyme such as protease or a starch degrading enzyme such as amylase may be added. Furthermore, liquid sugar etc. can also be added separately.

  In the production process of the method for producing a fermented malt beverage of the present invention, the koji extract is added to the moromi after the preparation process and before the fermentation process. The amount of koji extract added varies depending on the amount of malt used, but usually 3 to 50% of the total wort volume is preferable, and 10 to 20% of the total wort volume is particularly preferable.

  In the method for producing a fermented malt beverage of the present invention, by adding the koji component as koji extract, the filterability is significantly reduced in the filtration step in producing the fermented malt beverage, which occurs when koji itself is added. By eliminating the trouble in the production process that the time required for filtration becomes extremely long and achieving a significant improvement in filterability, there is no obstacle in the production process as a method for producing a fermented malt beverage with good flavor Can provide an efficient and improved method.

  In carrying out the method for producing a fermented malt beverage of the present invention, malt and starchy auxiliary materials are used, and in addition to the raw materials, koji extract is added to produce a saccharified solution, which is used for fermentation as a nutrient source for yeast. Thus, a fermented malt beverage having a good flavor is produced.

Examples of the saccharified liquid to be fermented in the present invention are as follows.
(1) A “moromi” filtrate obtained by pulverizing and mixing malt, milled barley, and starchy raw materials (rice, etc.) and saccharifying them in a temperature range of 50 ° C. to 120 ° C.
(2) “Moromi” filtrate obtained by saccharification of koji at 40-60 ° C.
(3) Liquid sugar.
The fermentation procedure is as follows.
(4) Mix (1), (2) and (3) above, add hops to this and boil. ((2) can be added at any time before the filtration from the start of saccharification of (1) and after (5))
(5) Remove solids by filtration or the like.
(6) Cool the filtrate.
(7) Dilute the sugar content of the filtrate with water.
(8) Add brewer's yeast.
(9) Fermentation is performed at 5 ° C to 14 ° C.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

[Preparation of persimmon extract]
Add three times the amount of water to the ground wheat straw. At this time, a predetermined amount of a predetermined enzyme agent (neutrase, ultraflow, and celex mix) is added.
Thereafter, saccharification is performed overnight at a predetermined temperature, and filtration with a filter cloth is performed, and further, solid matter is removed by centrifugation. The obtained filtrate is boiled in an autoclave at 95 ° C. for 60 minutes, and the resultant is used as a koji extract.

[Analysis of persimmon extract]
Sugar content (° P) of koji extract obtained by saccharification (18 hours) at 30 ° C, 40 ° C, 50 ° C, and 60 ° C and saccharification (20 hours) at 45 ° C, 55 ° C, and 65 ° C The sugar content (° P) of the obtained koji extract is shown in FIG. 1, and the sugar content (° P) of the koji extract obtained by saccharification (20 hours) at 45 ° C., 55 ° C. and 65 ° C. and the final fermentation of its appearance The degree (AAL,%) is shown in FIG. Sugar content (° P) of koji extract obtained by saccharification (18 hours) at 30 ° C, 40 ° C, 50 ° C, and 60 ° C and saccharification (20 hours) at 45 ° C, 55 ° C, and 65 ° C FIG. 3 shows α-amino nitrogen (α-AN, mg / 100 ml) and FIG. 4 shows total nitrogen (TN, mg / 100 ml) of the obtained koji extract. Table 1 shows the flavor test results of the extract after consuming sugar with yeast to measure AAL.

  As shown in FIGS. 1 and 2, at 45 ° C., 50 ° C., and 55 ° C., the sugar content and AAL are almost the same numerical values. The sugar content decreases at 60 ° C. and 65 ° C., and AAL also decreases at 65 ° C.

  As shown in FIG. 3, α-AN showed the highest value at 50 ° C., and almost the same numerical values were shown at 45 ° C. and 55 ° C. As shown in FIG. 4, TN showed the highest numerical value at 55 ° C., and showed almost the same numerical values at 45 ° C. and 55 ° C. At 60 ° C. and 65 ° C., both TN and α-AN decrease.

表１に示されるように、５５℃での評価が最も良好であった。

As shown in Table 1, the evaluation at 55 ° C. was the best.

  Table 2 shows that 290 ml of koji extract prepared by saccharifying 140 g of koji at 55 ° C., sugar content (° P), α-amino nitrogen (α-AN, mg / 100 ml), and zinc among trace elements The result of having measured each density | concentration of (Zn) is shown.

表２に示されるように、酵素添加によりα−ＡＮが上昇した。

As shown in Table 2, α-AN increased by enzyme addition.

<Additive fermentation test of koji extract>
[Adjustment of saccharified solution]
Table 3 shows the sugar content (° P), total nitrogen (TN, mg / 100 ml), α − for saccharified liquids for fermentation tests in which various koji extracts were added to wort for normal happoshu production. It is the result of measuring amino nitrogen ((alpha) -AN, mg / 100ml), respectively.

表３に示されるように、麹エキスの添加によりα−ＡＮが増大することがわかった。麹エキスの添加率を１０容量％とした場合、麹エキスを添加しない場合に比べて２倍弱の増大となった。

As shown in Table 3, it was found that α-AN increased with the addition of koji extract. When the addition rate of the koji extract was 10% by volume, the increase was a little less than twice that in the case where the koji extract was not added.

[Fermentation process and consumption of α-AN]
FIG. 5 shows the fermentation progress when a fermentation test was conducted with brewer's yeast using the adjusted saccharified solution, and shows the change in the sugar content in the saccharified solution with respect to the number of days of fermentation.
The fermentation test was performed using 1% by weight of brewer's yeast at 12 ° C. for 6 days, followed by post-fermentation at 14 ° C. Then, it moved to 5 degreeC and precipitation collection | recovery of yeast was carried out.

  It was found that the rate of decrease in sugar content, which indicates the degree of progress of fermentation, increases with the addition rate of koji extract. Moreover, when an enzyme was added, it turned out that there exists a further fermentation promotion effect.

  FIG. 6 shows the content of α-amino nitrogen (α-AN) in each saccharified solution, and the numbers in the figure are the difference between before fermentation (cooled wort) and after fermentation (happoshu), that is, The consumption by fermentation is shown. The method of the fermentation test is as described above.

  It has been found that the consumption of α-amino nitrogen (α-AN) increases as the initial concentration of α-AN increases, that is, as the addition rate of koji extract increases.

  Table 4 shows the results of analyzing and evaluating the low boiling point volatile components of the sparkling liquor obtained by the addition fermentation test of koji extract.

表４に示されるように、麹エキスを添加することで、明らかに、酢酸エチル、ｉ−ブタノ−ル、ｉ−アミルアセテート、アミルアルコールの分析値が増大することがわかった。

As shown in Table 4, it was found that the analytical values of ethyl acetate, i-butanol, i-amyl acetate, and amyl alcohol were obviously increased by adding the koji extract.

  Table 5 shows the results of sensory evaluation of the flavor of each sample of the sparkling liquor obtained after fermentation. The evaluation was performed by nine persons who gave preference rankings and comments. The method of the fermentation test is as described above.

表５に示されるように、麹エキス１０容量％添加した試験区２のサンプルが最も好ましいと答えたパネルが全パネルの２／３、次いで酵素入りの麹エキス５容量％添加である試験区３の嗜好順が高い。また、「エステル様」や「すっきり」という指摘が多かった。

As shown in Table 5, the panel that answered that the sample of test group 2 to which 10% by volume of koji extract was added was most preferable was 2/3 of all panels, and then test group 3 in which 5% by volume of koji extract containing enzyme was added. The preference order is high. In addition, there were many indications of “Ester-like” and “Neat”.

<Filterability evaluation test of wort>
Each sample was prepared, and after the saccharification treatment based on a normal temperature raising program, the filterability by wort filtration treatment was evaluated.

[Adjust sample]
Table 6 shows the raw material ratio of each sample. The control group was made of malt and rice bran only as a secondary ingredient other than rice. In all the test plots, the ratio of malt and rice used was the same as that in the control plot. First, in Test Zone 1, wheat bran [weight conversion] was added instead of milled barley, and in Test Zone 2, only half of the wheat barley used in the control zone was replaced with wheat straw extract [weight conversion]. In Test Zones 3 and 4, wheat straw extract [weight conversion] was added in place of rice bran barley. However, test group 3 was added at the start of saccharification (wheat mashing) as in the case of the other raw materials, whereas test group 4 was a process in which wheat straw extract was added during the saccharification process [when it reached 78 ° C. And 30 minutes before the start of filtration]. In addition, in the control group and the test group 2, in order to promote saccharification, an enzyme agent was added in an amount corresponding to the use amount of the milled barley at the start of saccharification.

[Measurement of wort filtration time]
As a guideline for evaluating the filterability of wort, the time required for filter paper filtration was measured. Immediately after the saccharification was completed, all of the koji was put on the filter paper, and the filtration was started. The first time of squeezing (78 ° C.) was added after the time when the water disappeared on the wheat layer. Similarly, the second and third mash water was performed, and the filtration was terminated when the third mash water disappeared from the wheat layer.

[Test results]
FIG. 7 shows the results of measuring the time required for wort filtration after the saccharification treatment for each sample. When the koji extract is used (test group 2-4), the filtration time is almost ½ compared to when the wheat straw is used (test group 1), and is almost the same as the control group. It was found that the filtration time was reached.

It is a figure which shows the sugar content (degree P) of the cocoon extract obtained by saccharification (18 hours or 20 hours) at the predetermined temperature in the analysis test of the cocoon extract in the Example of this invention. It is a figure which shows the sugar content (degree P) and external appearance final fermentation degree (AAL,%) of the koji extract obtained by saccharification (20 hours) at predetermined temperature in the analysis test of koji extract in the Example of this invention. It is a figure which shows the value of (alpha)-amino nitrogen ((alpha) -AN, mg / 100ml) obtained by saccharification (18 hours or 20 hours) at predetermined temperature in the analytical test of the koji extract in the Example of this invention. . It is a figure which shows the value of the total nitrogen (TN, mg / 100 ml) of the cocoon extract obtained by saccharification (18 hours or 20 hours) at predetermined temperature in the analytical test of the cocoon extract in the Example of this invention. . In the test of fermentation progress and consumption of α-AN in the examples of the present invention, using the adjusted saccharified solution, the change in sugar content in the saccharified solution relative to the number of days of fermentation when the fermentation test was conducted with brewer's yeast FIG. In the test about fermentation progress and consumption of α-AN in the examples of the present invention, the content of α-amino nitrogen (α-AN) in each saccharified solution is determined before fermentation (cooled wort) and after fermentation. It is a figure which shows the difference by (Happoshu), ie, the consumption by fermentation. In the filterability evaluation test of wort in the Example of this invention, it is a figure which shows the result of having measured the time required for wort filtration after performing saccharification process about each sample.

Claims (9)

In the production of fermented malt beverages that are fermented using brewer's yeast, using malt and starchy auxiliary materials more than the malt, adding 10-20% of the total wort weight as a nutrient source for yeast A method for producing a fermented malt beverage. The method for producing a fermented malt beverage according to claim 1 , wherein the koji extract is produced from a cereal koji. The method for producing a fermented malt beverage according to claim 2 , wherein the cereal meal is made of wheat straw. The method for producing a fermented malt beverage according to claim 3 , wherein the wheat straw is barley straw and / or wheat straw. The method for producing a fermented malt beverage according to any one of claims 1 to 4 , wherein the koji extract is produced using koji prepared by Aspergillus oryzae. The method for producing a fermented malt beverage according to any one of claims 1 to 5 , wherein the koji extract is prepared by adding and heating the koji to saccharify and then separating the extract. The method for producing a fermented malt beverage according to claim 6 , wherein the koji extract is obtained by saccharifying the hydrolyzed wheat straw at 40 to 60 ° C. and then separating and preparing by filtration. The manufacturing method in the manufacturing method of the fermented malt drink in any one of Claims 1-7 WHEREIN: A koji extract is added before a fermentation process after a preparation process, The manufacturing method of the fermented malt drink characterized by the above-mentioned. The fermented malt drink manufactured by the method in any one of Claims 1-8 .

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