JP5420629B2 - Fermented malt beverage with a fruity hop flavor - Google Patents

Description

  The present invention relates to a fermented malt beverage having a hop flavor.

  Hops add a refreshing bitterness and aroma to beer. The scent derived from hops has a great influence on the character formation of beer. Floral, spicy, citrus, fruity, hoppy, spicy, muscat, etc. are generally used as words expressing aroma characteristics (Non-patent Document 1: T. Kishimoto et al., J. Agric. Food Chem. , 54, 8855-8861, 2006; Non-Patent Document 2: GT Eyres et al., J. Agric. Food Chem., 55, 6252-6261, 2007; Non-Patent Document 3: VE Peacock, et al., J. Agric. Food Chem., 28, 774-777, 1980; Non-patent document 4: KC Lam et al., J. Agric. Food Chem, 34, 763-770, 1986; Non-patent document 5: VE Peacock et al. , J. Agric. Food Chem., 29, 1265-1269, 1981).

  The intensity of the hop aroma can be controlled by the usage method of the hop. Usually, hops are added to the wort being boiled. However, in order to emphasize the hop aroma more, it can be realized by adding it just before the end of boiling or standing in a Warloople tank and applying as little heat as possible. The use of hops during the above charging process is also referred to as “kettle hopping”.

  Further, when hop flavor is emphasized, there is also a method of adding hops to a low-temperature young beer during fermentation called “dry hopping” (Non-patent Document 6: “Ingredients of Brew” (Japan Brewing Association: Issued on Dec. 10, 1999), p.259-261). While this dry-hopped beer can extremely emphasize the flavor of hops, the flavor gives a strong and rough sensory evaluation impression compared to kettle-hopped beer.

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 “Ingredients of Brew” (Japan Brewing Association: issued on December 10, 1999), p. 259-261

  An object of the present invention is to provide a fermented malt beverage that emphasizes the fruity hop aroma caused by “dry hopping” and at the same time has the advantages of “kettle hopping” with less roughness.

  The present inventors have found that by controlling the content of a specific component in a beverage within a predetermined range, a fermented malt beverage with enhanced fruity hop aroma and less roughness can be produced. The present invention is based on this finding.

That is, according to the present invention, the following inventions are provided.
(1) A fermented malt beverage comprising at least linalool, geranyl acetate, β-citronellol, geraniol, isoα acid and S-fraction,
The concentration of linalool is 158.7-231.6 ppb;
The concentration of geranyl acetate is 15.5 to 22.1 ppb;
the concentration of β-citronellol is 52.8-84.5 ppb;
The concentration of geraniol is 87.2 to 143.7 ppb;
The S-fraction is all peaks detected in reverse phase chromatography before the iso-α acid peak (in the reverse phase chromatography, 1 ml of 3N hydrochloric acid is added to 10 ml of the fermented malt beverage, 10 ml was collected from the isooctane organic solvent layer obtained after adding 20 ml of isooctane and shaken, and the solid remaining after evaporation of the solvent was added to a solution of phosphoric acid methanol (phosphorus) containing 12 mg of β-phenylchalcone as an internal standard substance. 1 ml of acid: methanol = 40 ml: 400 ml), and the dissolved one is used as an analytical sample, and the detection is performed by absorbance at 270 nm).
The peak area of iso-α acid in the reverse phase chromatography is 2.38 to 2.96 times the peak area of β-phenylchalcone that is an internal standard substance,
The fermented malt beverage, wherein the peak area of the S-fraction in the reverse phase chromatography is 1.0080 to 1.7601 times the peak area of iso-alpha acid.
(2) The concentration of linalool is 195.6-231.6 ppb,
The concentration of geranyl acetate is 18.4 to 22.1 ppb;
the concentration of β-citronellol is 55.7-84.5 ppb;
The concentration of geraniol is 97.7 to 143.7 ppb;
The peak area of iso-α acid in the reverse phase chromatography is 2.38 to 2.61 times the peak area of β-phenylchalcone which is an internal standard substance,
The fermented malt beverage according to (1) above, wherein the peak area of the S-fraction in the reverse phase chromatography is 1.0080 to 1.7601 times the peak area of iso-α acid.
(3) The method for producing a fermented malt beverage according to (1) or (2), comprising fermenting a pre-fermentation solution to which at least a preheated hop is added.
(4) The production method according to (3), wherein the hop is of a cascade type.

  According to the present invention, a fruity hop flavor is emphasized, and at the same time, a fermented malt beverage with less roughness is provided. This fermented malt beverage is a fermented malt beverage having the advantages of each of the “dry hopping” and “kettle hopping” methods. As shown in the examples below, such a fermented malt beverage has not been known so far and is not found in commercial products. Therefore, the present invention provides a new type of fermented malt beverage required by consumers. It is advantageous in that it can be provided.

It is the figure which showed the result of the cluster analysis based on the correlation coefficient between components about the component of Table 6. FIG. It is the figure which showed the result of having analyzed the relationship between the test plots 4-6 and 12 of Table 6, and other test plots by the principal component analysis.

Detailed description of the invention

Fermented malt beverage The fermented malt beverage according to the present invention comprises linalool, geranyl acetate, β-citronellol, geraniol, isoα acid and S-fraction in a predetermined content. It is characterized by containing.

  In the present specification, the “S-fraction” means all peaks detected in reverse phase chromatography before the isoα acid peak. Therefore, the peak area of the S-fraction is the sum of the areas of these peaks.

The content of the above components in the fermented malt beverage according to the present invention is defined as follows:
The concentration of linalool is 158.7-231.6 ppb, preferably 195.6-231.6 ppb;
The concentration of geranyl acetate is 15.5 to 22.1 ppb, preferably 18.4 to 22.1 ppb;
The concentration of β-citronellol is 52.8-84.5 ppb, preferably 55.7-84.5 ppb,
The concentration of geraniol is 87.2 to 143.7 ppb, preferably 97.7 to 143.7 ppb;
The peak area of iso-α acid in the reverse phase chromatography is 2.38 to 2.96 times, preferably 2.38 to 2.61 times the peak area of β-phenylchalcone which is an internal standard substance,
The peak area of the S-fraction in the reverse phase chromatography is 1.0080 to 1.7601 times the peak area of iso-α acid.

  The above-mentioned reverse phase chromatography (high performance liquid chromatography using a reverse phase column) is an isooctane organic solvent obtained after adding 1 ml of 3N hydrochloric acid to 10 ml of the fermented malt beverage and then adding 20 ml of isooctane and shaking. 10 ml was taken from the layer, and 1 ml of a phosphoric acid methanol solution (phosphoric acid: methanol = 40 ml: 400 ml) added with 12 mg of β-phenylchalcone as an internal standard substance was dissolved in the solid remaining after evaporation of the solvent. Is a sample for analysis, and detection is performed by absorbance at 270 nm. In reverse phase chromatography, substances with lower polarity tend to interact more strongly with the stationary phase and slow elution. The column used for this reverse phase chromatography is not particularly limited, but preferably is Nucleosil 100-5, C18 (4.0 × 250 mm; manufactured by Agilent Technologies).

  More specifically, the above-described reverse phase chromatography can be performed as follows. First, in order to prepare a sample for HPLC analysis, 1 ml of 3N hydrochloric acid is added to 10 ml of fermented malt beverage, 20 ml of isooctane is added, and the mixture is allowed to stand after shaking. The obtained solution is separated into two layers of an aqueous solvent layer and an organic solvent layer composed of isooctane, and 10 ml is collected from the isooctane organic solvent layer. The collected organic solvent layer liquid is completely dried and solidified under a nitrogen gas spray. To this, 1 ml of a phosphoric acid methanol solution (phosphoric acid: methanol = 40 ml: 400 ml) added with 12 mg of β-phenylchalcone as an internal standard substance is added, and the dissolved one is used as a sample for HPLC analysis. Next, using a reversed phase column for HPLC (Nucleosil 100-5, C18; 4.0 × 250 mm; manufactured by Agilent Technologies), mobile phase A consisting of 27% distilled water, 72% methanol, and 1% phosphoric acid, Mobile phase B consisting of 99.0% methanol and 1.0% phosphoric acid at a constant flow rate of 1 ml / min, mobile phase A from 10% to 10 minutes from the start of operation, mobile phase A between 10 minutes and 40 minutes. A is replaced with mobile phase B, and after 40 minutes, liquid is fed with 100% mobile phase B, and the absorbance at 270 nm is measured. Here, the total area of the peaks detected before the peak of iso-α acid is defined as “S-fraction”. Since iso-α acid and α-acid are also detected as different peaks in the respective congeners (“brewed ingredients” (Japan Brewing Association: issued on December 10, 1999)), p. 259), the total area of each is obtained. The quantitative values of S-fraction, iso-α acid and α-acid can be obtained as values obtained by dividing the total area of S-fraction, iso-α acid and α-acid by the peak area of the internal standard substance β-phenylchalcone, respectively. it can.

  Content of the said aromatic component in the fermented malt drink by this invention, ie, a linalool, geranyl acetate, (beta) -citronellol, and geraniol can be measured by the gas chromatography (GC / MS) with a mass spectrometer.

  Specifically, this GC / MS analysis can be carried out as follows. First, an aroma component in a fermented malt beverage is extracted with a C18 solid phase column, and a fraction eluted with dichloromethane is used as an analytical sample. Quantification is performed by an internal standard method. Borneol is used as the internal standard substance and added to 25 ppb in the sample for analysis. The analysis conditions of the hop aroma component in GC / MS can follow Table 4 as described in an Example below.

  In the present invention, the “fermented malt beverage” means a beverage fermented by yeast using a carbon source, a nitrogen source, water and the like as raw materials, and using at least malt as a raw material. Examples of such fermented malt beverages include beer, sparkling liquor, liqueur (for example, beverages classified as “liqueur (foaming) (1)” under the liquor tax law) and the like. The fermented malt beverage according to the present invention is preferably a fermented malt beverage using at least water, hops, and malt as raw materials.

Production of Fermented Malt Beverage The fermented malt beverage according to the present invention can be produced by adding linalool, geranyl acetate, β-citronellol, geraniol, isoα acid and S-fraction so as to have a predetermined content. .

  The acquisition source of said fragrance | flavor component is not specifically limited, Either a commercially available thing, the thing obtained by synthesize | combining, and what was isolated and refine | purified from the natural product may be used.

  The fermented malt beverage according to the present invention can also be produced by fermenting a pre-fermentation solution to which at least a preheated hop is added.

  As used herein, “pre-heat-treated hops” are hops that have been pre-heated before being introduced during the manufacturing process. This heat treatment can be performed, for example, in a constant temperature water tank after adding water to the hop. As conditions for the heat treatment, for example, the temperature can be set to 65 ° C. to less than 90 ° C., preferably 65 ° C. to 70 ° C., and the treatment time can be set to 1 minute to less than 60 minutes, preferably 1 minute to 30 minutes, Preferably, it can be 1 minute to 20 minutes, more preferably 1 minute to 10 minutes.

  Specifically, the fermented malt beverage according to the present invention can be produced by fermenting a pre-fermentation solution comprising at least water, malt, and hops. That is, fermentation beer yeast is added to wort (pre-fermentation liquid) prepared from brewing raw materials such as malt, and the fermentation liquid is stored at a low temperature if desired, and then the yeast is removed by a filtration step. Thus, the fermented malt beverage according to the present invention can be produced.

  In the above production procedure, wort can be produced according to a conventional method. For example, wort can be prepared by saccharifying a mixture of brewing raw material and water, filtering to obtain wort, boiling the wort, and cooling the boiled wort. Hops that have been heat-treated in advance can be added in a state with a small heat load after standing in the whirlpool, and can be added, for example, immediately before yeast addition.

  Hops used in the production of the fermented malt beverage according to the present invention include those containing the above essential components, that is, linalool, geranyl acetate, β-citronellol, geraniol, isoα acid and S-fraction, and preferably Are of cascade type.

  In the method for producing a fermented malt beverage according to the present invention, in addition to hops and malt, auxiliary materials defined by liquor tax law such as rice, corn, corn, potato, starch, saccharides (for example, liquid sugar), protein degradation products, yeast Nitrogen sources such as extracts, fragrances, pigments, foaming / foaming improvers, water quality modifiers, fermentation aids and other additives can be used as brewing materials. Further, ungerminated barley (for example, ungerminated barley (including an extracted one), ungerminated wheat (including an extracted one)) may be used as a brewing raw material. The obtained fermented malt beverage should be (i) distilled at reduced pressure or atmospheric pressure to remove alcohol and low-boiling components, or (ii) removed alcohol and low-molecular components with a reverse osmosis (RO) membrane. Can also be used as a non-alcohol fermented malt beverage.

  According to another aspect of the present invention, the above-mentioned essential components, that is, linalool, geranyl acetate, β-citronellol, geraniol, isoα acid and S-fraction have a predetermined content in the fermented malt beverage. A method for adjusting the aroma of a fermented malt beverage by adjusting is provided. Adjustment of content in the drink of an ingredient may add these ingredients, and may adjust by selecting the kind of hop used as a raw material.

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

Example 1: Brewing Example In this example, a tasting sample was produced using hops that had been previously heat-treated, and sensory evaluation and component analysis were performed on this tasting sample.

(1) Preparation of various tasting samples Prepared wort (wort sugar content 10 degrees) was prepared with a malt use ratio at the time of preparation of 67% and supplementary materials (rice, corn grits and corn starch) used at a use ratio of 33%. When boiling for 60 minutes at a constant intensity using an electric heater, the evaporation rate was 10%. Thereafter, the wort was allowed to stand at 90 ° C. for 60 minutes. After filtering with filter paper, the wort was cooled in ice water. Thereafter, brewer's yeast was added to the pre-fermentation solution, and the main fermentation was performed for 1 week, and then after 4 days, the tasting sample was obtained. As hops, American cascade species (purchased from Barth) and Kirin No. 2 which is a domestic hop variety were used, and tasting samples in test sections 1 to 12 were prepared. Table 2 and Table 3 below show the hop addition amount, variety, addition timing, and heat treatment in each test section.

(2) Sensory evaluation of various tasting samples Sensory evaluation by three panels was performed for the tasting samples and commercial products of each test section obtained. Sensory evaluation was performed by four-level evaluation of S, A, B, and C.

The criteria for sensory evaluation were as shown in Table 1.

The results of sensory evaluation of the tasting samples are summarized in Table 2 below.

  In Test Groups 1-6 and Test Groups 8-12, the hops were heat treated before addition. Specifically, after adding hops in 50 times the amount of distilled water, it is treated in a thermostatic water bath at the temperature and time indicated in the table, immediately cooled in ice water, lowered to 25 ° C., and left at room temperature. did.

  The hop addition time indicates the time when the hop processed as described above is added. For example, “at the end of boiling” indicates that the heater is immediately turned off after the hop is added. “At the time of standing in the whirlpool” indicates that the foam was added after the power supply of the heater was turned off. “Simultaneous with yeast addition during main fermentation” indicates that hops were added immediately before yeast addition.

  In the results of sensory evaluation, “S” emphasizes fruity hop aroma, and at the same time shows the most favorable flavor balance with less harshness. “A” is preferable but slightly aroma intensity is weak, “B” is aroma When the strength was weak and the emphasized fragrance could not be obtained, “C” showed the case where the fruit scent was not felt, or the rough scent like dry hopping was felt.

  The most preferred “S” is obtained in test groups 4, 5, 6 and 12, preferred “A” is obtained in test groups 8 and 9, and “C” is obtained in test groups 2, 7, 10 and 11. “B” was obtained in test sections 1 and 3.

  In order to analyze the results of sensory evaluation, Table 3 was prepared. In Table 3, the contents shown in Table 2 were rearranged in the test sections 1 to 9 and 12 in the order of “large” to “small” in the heat load on the hop. In the test plots 10 and 11, a different hop variety (Kirin No. 2) is used from the other test plots, so that they are shown in a separate frame.

  As is apparent from Table 3, after treating hops at 80 ° C. for 20 minutes, test group 2 added at the end of boiling was judged as “C”, whereas test group 3 having a larger heat load than test group 2 For “1” and “1”, “B” judgment was obtained. In the test sections 8, 9, 12, 4, 5 and 6 added during the main fermentation with a small heat load, an “A” determination or an “S” determination was obtained. In the test section 7 where no heat was applied, “C” judgment was obtained.

  From these, it was shown that moderate heat treatment emphasizes the fruity hop aroma and at the same time gives a favorable flavor balance with less roughness. Moreover, it was shown that a preferable result cannot be obtained unless the addition of hops after the heat treatment is performed in the subsequent steps after standing in the whirlpool.

  Also in the hop varieties used, in the test sections 10 and 11 in which the cascade and Kirin No. 2 are used together or only Kirin No. 2 is used, a fruity aroma cannot be obtained, and from this, it exceeds 1 g / L It has been shown that a fruity aroma is obtained in the use of the cascade.

Test Example 1: Search for index component related to flavor (1) Calculation of index component concentration by analysis of hop aroma component by gas chromatography with mass spectrometer (GC / MS) of sample for tasting C18 Extraction was performed using a solid phase column, and the fraction eluted with dichloromethane was subjected to GC / MS. The internal standard method was used for quantification. Borneol was used as an internal standard substance, and added to 25 ppb in the sample. The analysis conditions of the hop aroma component in GC / MS are as follows.

  The quantitative value was basically calculated as a concentration in units of ppb, but for a component without a standard substance, the response value (height) of the quantitative ion of that component was determined for the internal standard substance Borneol. The value (%) divided by the response value (height) of ions was used as the quantitative value.

(2) Calculation of internal standard ratio of bitter components by high performance liquid chromatography (HPLC) of tasting sample To prepare a sample for HPLC analysis, 1 ml of 3N hydrochloric acid was added to 10 ml of tasting sample, and then 20 ml of isooctane was added. In addition, it was allowed to stand after shaking. The resulting solution was separated into two layers, an aqueous layer and an organic solvent layer composed of isooctane, and 10 ml was collected from the isooctane organic solvent layer. The collected organic solvent layer liquid was completely dried and solidified under a nitrogen gas spray. To this was added 1 ml of a phosphoric acid methanol solution (phosphoric acid: methanol = 40 ml: 400 ml) added with 12 mg of β-phenylchalcone as an internal standard substance, and the dissolved one was used as a sample for HPLC analysis. The analysis conditions of HPLC are as follows.

  Using a reversed phase column for HPLC (Nucleosil 100-5, C18; 4.0 × 250 mm; manufactured by Agilent Technologies), mobile phase A composed of 27% distilled water, 72% methanol, and 1% phosphoric acid, and methanol 99 Mobile phase B consisting of 0.0% and 1.0% phosphoric acid at a constant flow rate of 1 ml / min, mobile phase A from 100% from mobile phase A to 10 minutes from the start of operation, from mobile phase A to 10 minutes The phase was replaced with mobile phase B, and after 40 minutes, liquid was fed with 100% mobile phase B, and the absorbance at 270 nm was measured. Here, the total area of the peaks detected before the peak of iso-α acid was defined as “S-fraction”. Since iso-α acid and α-acid are also detected as different peaks in the respective congeners (“brewed ingredients” (Japan Brewing Association: issued on December 10, 1999)), p. 259), the total area of each was determined. The quantitative values of S-fraction, iso-α acid and α-acid were determined as values obtained by dividing the total area of S-fraction, iso-α acid and α-acid by the peak area of the internal standard substance β-phenylchalcone, respectively.

(3) Results of GC / MS analysis and HPLC analysis of various tasting samples Next, the results of GC / MS analysis and HPLC analysis of the tasting samples were summarized in Table 6 below together with the sensory evaluation results.

(4) Data analysis In order to obtain a component index closely related to the sensory evaluation results, aroma components and bitter components were analyzed. As for the aroma components, myrcene, (Z) -3-hexen-1-ol ((Z) -3-hexen-1-ol), linalool, β-caryophyllene, α- Candidates were humulene (α-Humulene), ethyl 9-decenoate, geranyl acetate, β-citronellol, nerol and geraniol. For the bitter component, S-fraction, iso-α acid, α-acid, and the ratio of S-fraction to iso-α-acid were candidates. For these candidates, statistical analysis for obtaining index components was performed.

  Before statistical analysis (multivariate analysis), in order to eliminate multicollinearity between components, correlation coefficients between components were calculated, and cluster analysis was performed based on the calculated values. The distance was defined as [dissimilarity] = 1- [correlation coefficient], and a group average method was adopted for the connection between clusters. The result is shown in FIG.

  In FIG. 1, myrcene, α-humulene and β-citronellol have a high correlation coefficient and formed one cluster. Similarly, linalool, nerol and alpha acid also formed one cluster. Select one candidate component from these clusters with high correlation coefficient, components with low correlation coefficient, ie β-Citronellol, Linalool, Geranyl acetate, S-fraction 6 types of isoalpha acids, geraniol and isoalpha acids were selected and then subjected to principal component analysis.

  As a result of the principal component analysis, the cumulative contribution rate of 81.48% was reached for factor 1 and factor 2 (Table 7). A scatter diagram of factor 1 and factor 2 in each test section is shown in FIG.

  In FIG. 2, all of the test sections 4 to 6 and 12 that obtained the “S” determination in the sensory evaluation results are clearly separated from the other test sections, and the selected six components are closely related to the flavor, Confirmed that it is functioning.

Test Example 2: Specific range of index components related to flavor Table 8 summarizes the relationship between the ranges of the quantitative values of the six components selected in Test Example 1 and the sensory evaluation results.

  In Table 8, the quantitative value of each component of the test section determined as “S” in the sensory evaluation is surrounded by a frame line, and the minimum value and the maximum value of the quantitative value surrounded by the frame line are represented by “most” Filled in "Preferred range". The quantitative values from the samples other than the “S” determination included in the “most preferable range” are also surrounded by a frame.

  Furthermore, in Table 8, although it remove | deviates from between the minimum value and the maximum value of the numerical value enclosed with the frame line, the quantitative value of each component of the test section which became "A" determination in sensory evaluation is underlined. Therefore, the minimum value and the maximum value when the quantitative values underlined and the quantitative values surrounded by a frame are combined are entered in the “preferable range” in the lower row. The quantitative values from the samples other than the “S” determination or the “A” determination included in the “preferable range” are also underlined, although they are outside the above “most preferable range”.

  As is clear from Table 8, in the test sections 1 and 3 for “B” determination and the test sections 2, 7, 10 and 11 for “C” determination, some component values are underlined or framed. There was no test section in which all the components were in the preferred range. Therefore, the above-mentioned 6 components can specify the preferred range and the most preferred range in sensory evaluation, and have been shown to function as index components.

  Next, sensory evaluation and component analysis similar to those in the test section were performed on six types of commercial products. The results are summarized in Table 9.

  As is clear from Table 9, the sensory evaluations of the six types of commercial products were all “C” judgments, and the fruity hop aroma was emphasized in the commercial products, and at the same time, it had a flavor characteristic with less roughness. There was no product. Furthermore, in the component analysis of the six types of commercial products, only the geraniol of the commercial product 1 entered the quantitative values in the preferred range, and there was no product in which the quantitative values of all the components were in the preferred range. Agreed with the results.

  From the above analysis, the preferred quantitative value ranges of the six components are as follows: Linalool (ppb): 158.7-231.6, Geranyl acetate (ppb): 15.5-22.1, β -Citronellol (ppb): 52.8-84.5, Geraniol (ppb): 87.2-143.7, iso-alpha acid: 2.38-2.96, S-fraction / Iso alpha acid: 1.0080 to 1.7601 were identified. Moreover, as a range of the most preferable quantitative value of six components, linalool (Linalool (ppb): 195.6-231.6, geranyl acetate (ppran): 18.4-22.1, (beta) -citronellol (Β-Citronellol) (ppb): 55.7-84.5, Geraniol (ppb): 97.7-143.7, iso-alpha acid: 2.38-2.61, S-fraction / iso Alpha acids: 1.0080 to 1.7601 were identified.

Claims (7)

A fermented malt beverage produced using cascade hops,
Linalool (Linalool), geranyl acetate (Geranyl acetate), β- citronellol (-β Citronellol), geraniol (Geraniol), contains at least Ri Na iso α acid and S- fraction,
The concentration of linalool is 158.7-231.6 ppb;
The concentration of geranyl acetate is 15.5 to 22.1 ppb;
the concentration of β-citronellol is 52.8-84.5 ppb;
The concentration of geraniol is 87.2 to 143.7 ppb;
The S-fraction is all peaks detected in reverse phase chromatography before the iso-α acid peak (in the reverse phase chromatography, 1 ml of 3N hydrochloric acid is added to 10 ml of the fermented malt beverage, 10 ml was collected from the isooctane organic solvent layer obtained after adding 20 ml of isooctane and shaken, and the solid remaining after evaporation of the solvent was added to a solution of phosphoric acid methanol (phosphorus) containing 12 mg of β-phenylchalcone as an internal standard substance. 1 ml of acid: methanol = 40 ml: 400 ml), and the dissolved one is used as an analytical sample, and the detection is performed by absorbance at 270 nm).
The peak area of iso-α acid in the reverse phase chromatography is 2.38 to 2.96 times the peak area of β-phenylchalcone that is an internal standard substance,
The fermented malt beverage, wherein the peak area of the S-fraction in the reverse phase chromatography is 1.0080 to 1.7601 times the peak area of iso-alpha acid. The concentration of linalool is 195.6-231.6 ppb;
The concentration of geranyl acetate is 18.4 to 22.1 ppb;
the concentration of β-citronellol is 55.7-84.5 ppb;
The concentration of geraniol is 97.7 to 143.7 ppb;
The peak area of iso-α acid in the reverse phase chromatography is 2.38 to 2.61 times the peak area of β-phenylchalcone which is an internal standard substance,
The fermented malt beverage according to claim 1, wherein the peak area of the S-fraction in the reverse phase chromatography is 1.0080 to 1.7601 times the peak area of iso-alpha acid. The fermented malt beverage according to claim 1 or 2, wherein the fermented malt beverage is produced by fermenting a pre-fermentation solution to which a pre-heat-treated hop is added. The fermented malt beverage according to claim 3, wherein the hop heat treatment is performed at a temperature of 65 ° C. or more and less than 90 ° C. for 1 minute or more and less than 60 minutes. The fermented malt beverage according to claim 3 or 4, wherein the heat treatment of the hop is performed in a thermostatic water tank after adding water to the hop. The fermented malt beverage according to any one of claims 3 to 5, wherein a hop that has been heat-treated in advance is added immediately before yeast addition. The manufacturing method of the fermented malt drink as described in any one of Claims 1-6 which comprises fermenting the pre-fermentation liquid to which the hop of the cascade seed | species heat-processed at least previously was added.

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