JP6649946B2 - Fermented beer-like sparkling beverage - Google Patents

Description

The present invention relates to a fermentable beer-like effervescent beverage having richness and a good overall flavor balance despite having a low wort extract value.
This application claims priority based on Japanese Patent Application No. 2015-079054 for which it applied to Japan on April 8, 2015, and uses the content here.

  Beer and sparkling liquor, such as beer-like sparkling liquor, have been put on the market with a wide variety of products along with diversification of consumer preferences. In particular, demand for low-calorie and low-sugar beer-like sparkling beverages has been increasing in recent years from the consumer's health consciousness. In the case of a fermented beer-like effervescent beverage manufactured through a fermentation process, the amount of fermentation raw materials such as malt is suppressed, and the raw wort extract value is reduced, thereby reducing the calorie and sugar content of the beverage. be able to.

  However, when the raw wort extract value is reduced in the fermented beer-like sparkling beverage, the beverage becomes watery, and there is a problem that the overall balance is deteriorated. As a method for improving flavor in a fermented beer-like sparkling beverage having a low raw wort extract value, for example, Patent Document 1 discloses a method using malt husks subjected to high-temperature and high-pressure steam treatment as a raw material. .

International Publication No. 2009/051127

  An object of the present invention is to provide a fermentable beer-like effervescent beverage that has richness and a good overall flavor balance despite having a low wort extract value.

  The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, using raw water-soluble dietary fiber as a raw material, and adjusting the linalool concentration to a specific range, when the wort extract value is low, Have also found that the wateriness of the flavor can be eliminated and the body and flavor balance can be improved, and the present invention has been completed.

The fermented beer-like sparkling beverage according to the present invention is the following [1] to [ 5 ].
[1] A fermented beer-like effervescent beverage having an original wort extract of 7.0 to 9.0% by mass, an indigestible dextrin of 1.5 to 3% by mass, and a linalool concentration of 20 to 40 ppb. .
[ 2 ] The fermented beer-like effervescent beverage according to [1], further comprising a high-sweetness sweetener.
[ 3 ] The fermented beer-like effervescent beverage according to [ 2 ] , wherein the high-intensity sweetener contains one or more selected from the group consisting of acesulfame potassium, neotame, aspartame, and sucralose.
[ 4 ] The fermented beer-like sparkling beverage according to any one of [1] to [ 3 ], wherein the alcohol concentration is 3% by volume or more.
[ 5 ] The fermented beer-like sparkling beverage according to any one of [1] to [ 4 ], wherein the calorie is 30 kcal / 100 mL or less.

  According to the present invention, it is possible to provide a fermented beer-like effervescent beverage that is refreshing and easy to drink due to a low raw wort extract value, is rich but not too heavy, and has a good overall flavor balance.

  The fermentable beer-like effervescent beverage in the present invention and the specification of the present application refers to a beer-like taste (taste reminiscent of beer in flavor) produced through a fermentation step of fermenting a fermentation material with yeast, regardless of the type of fermentation material. ). The alcohol concentration of the fermented beer-like sparkling beverage is not limited, and may be an alcoholic beverage of 0.5% by volume or more, or a so-called non-alcoholic beverage of less than 0.5% by volume. Specific examples include beer, low-malt beer, and non-alcoholic beer. In addition, liqueurs obtained by mixing a beverage produced through a fermentation step with an alcohol-containing distillate may be used. Among them, the fermented beer-like effervescent beverage according to the present invention is preferably a fermented beer-like effervescent beverage having an alcohol concentration of 3% by volume or more, because the flavor balance is better.

  In addition, the alcohol-containing distillate is a solution containing alcohol obtained by a distillation operation, and one generally classified as distilled liquor can be used. For example, alcohols for raw materials, spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu and the like can be used.

  The fermented beer-like effervescent beverage according to the present invention is characterized in that the raw wort extract is 7.0 to 9.0% by mass, contains a water-soluble dietary fiber, and has a linalool concentration of 20 to 40 ppb. . The fermented beer-like effervescent beverage according to the present invention contains a water-soluble dietary fiber and has a relatively high linalool concentration, so that the raw wort extract is as low as 7.0 to 9.0% by mass. The wateriness is reduced, the body is rich but not too heavy and the flavor balance is improved.

  In addition, the raw wort extract of the fermented beer-like effervescent beverage can be measured from the alcohol concentration and the extract concentration in accordance with the SCABA (Servo Chemical Automatic Beer Analyzer) method which is officially established as an international law.

  The raw wort extract of a fermentable beer-like effervescent beverage can be adjusted mainly by adjusting the amount of fermented raw material used and the amount of water added during the production process. As a fermentation raw material used in the present invention, only a cereal raw material may be used, only a saccharide raw material may be used, or both may be mixed and used. Examples of the cereal raw material include barley and wheat, barley such as malt, rice, corn, beans such as soybean, potatoes and the like. The grain raw material may be used as a grain syrup, a grain extract, or the like. Further, the cereal raw material used in the present invention may be one kind of cereal raw material or a mixture of a plurality of cereal raw materials. For example, a malt crushed product may be used as a main raw material, and a crushed rice or corn product may be used as a secondary raw material. Examples of the saccharide raw material include saccharides such as liquid sugar.

  The fermented beer-like effervescent beverage according to the present invention can suppress calories because the wort extract is suppressed to 7.0 to 9.0% by mass. The fermented beer-like sparkling beverage according to the present invention preferably has a calorie of 30 kcal / 100 mL or less.

  By water-soluble dietary fiber is meant a carbohydrate that is soluble in water and that is not or hardly digested by human digestive enzymes. Examples of the water-soluble dietary fiber used in the present invention include indigestible dextrin, polydextrose, soybean dietary fiber, galactomannan, inulin, guar gum hydrolyzate, pectin, gum arabic and the like. The fermented beer-like effervescent beverage according to the present invention preferably contains indigestible dextrin or polydextrose, and more preferably contains indigestible dextrin.

  When the concentration of the water-soluble dietary fiber is reduced to 7.0-9.0% by mass of the raw wort extract, the wateriness of the fermentable beer-like effervescent beverage is eliminated together with the hop aroma of 20-40 ppb linalool. The concentration is not particularly limited as long as it can be adjusted, and can be appropriately adjusted in consideration of the linalool concentration, the type of other raw materials, and the like. The concentration of the water-soluble dietary fiber in the fermented beer-like sparkling beverage according to the present invention is preferably 0.75 to 3.0% by mass, and more preferably 1.5 to 3% by mass.

  The linalool concentration of the fermented beer-like effervescent beverage according to the present invention is in the range of 20 to 40 ppb, and when the original wort extract is suppressed to 7.0 to 9.0% by mass, together with the water-soluble dietary fiber. The concentration is not particularly limited as long as it can eliminate the wateriness of the fermented beer-like sparkling beverage, and is appropriately adjusted in consideration of the type and concentration of the water-soluble dietary fiber, the type of other raw materials, and the like. be able to. The linalool concentration in the fermentable beer-like sparkling beverage can be quantified by GC-MS (gas chromatograph mass spectrometry).

  Linalool is the main flavor component of hop flavor. The linalool concentration of the fermented beer-like sparkling beverage according to the present invention may be adjusted by adding linalool as an additive, or adjusted by using a sufficient amount of varieties containing linalool as fragrant hops. Is also good. Linalool added as an additive may be linalool extracted or purified from a synthetic or natural product, or may be a flavor containing linalool.

  The fermented beer-like sparkling beverage according to the present invention preferably contains one or more sweeteners in order to control sweetness. The sweetener may be sugar, may have a relatively low sweetness, or may be a high-sweetness sweetener. Specific examples of the sweetener having a relatively low degree of sweetness include polysaccharides and sweet amino acids. The polysaccharide means a saccharide obtained by polymerizing three or more monosaccharides. Polysaccharides are broadly classified into starch, dextrin, and oligosaccharides mainly depending on their size. Oligosaccharides are saccharides in which about 3 to 10 monosaccharides are polymerized, and dextrin is a saccharide obtained by hydrolyzing starch, which is larger than oligosaccharides. Examples of the sweet amino acid include alanine and glycine, and alanine is preferred. Examples of the high-intensity sweetener include acesulfame potassium, neotame, aspartame, sucralose, stevia, enzyme-treated stevia and the like. As the fermented beer-like effervescent beverage according to the present invention, it is possible to achieve a sufficient sweetness with a small content, and since calories are suppressed, it is preferable to contain a high-sweetness sweetener, and acesulfame potassium, neotame, More preferably, it contains at least one selected from the group consisting of aspartame and sucralose.

  From the viewpoint that the refreshing and refreshing flavor characteristics of the lowland wort extract can be utilized, the fermented beer-like sparkling beverage according to the present invention preferably has a low sugar content, and has a sugar content of 0.5 g. / 100 mL or less is more preferred, and those with a carbohydrate concentration of less than 0.5 g / 100 mL are even more preferred.

  The fermented beer-like sparkling beverage according to the present invention preferably further contains a pigment. The pigment contained in the fermented beer-like effervescent beverage according to the present invention is not particularly limited as long as it can impart a beer-like color and can be eaten and drinkable. Is particularly preferred.

  The fermented beer-like sparkling beverage according to the present invention preferably further contains a bittering agent. The bittering agent is not particularly limited as long as it exhibits the same or similar bitterness as beer in the product fermented beer-like effervescent beverage, and is a bitter component contained in hops. Or a bitter component not contained in hops. As the bittering agent, specifically, magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quassin, iso-α-acid, tetraiso-α-acid, oxide of β-acid, quinine, momordesin, quercitrin, Typical examples thereof include bitter taste imparting components such as theobromine and caffeine, and bitter taste imparting materials such as bitter melon, assembly tea, bitter tea, bittern extract, gentian extract, and kina extract. These bitters may be used alone or in combination of two or more.

  The fermented beer-like effervescent beverage according to the present invention suppresses the raw wort extract to 7.0 to 9.0% by mass, uses water-soluble dietary fiber as a raw material, and reduces the linalool concentration in the final beverage to 20 to 40 ppb. Except adjustment, it can be manufactured in the same manner as a general fermented beer-like sparkling beverage. A general fermented beer-like effervescent beverage can be manufactured by the steps of preparation (preparation of fermentation raw material liquid), fermentation, storage, and filtration.

  First, as a preparation step (fermentation raw material liquid preparation step), a fermentation raw material liquid is prepared from at least one selected from the group consisting of a cereal raw material and a saccharide raw material. Specifically, first, a mixture containing at least one of the cereal raw material and the saccharide raw material and the raw water is prepared and heated to saccharify the starch such as the cereal raw material. You may add auxiliary raw materials other than a cereal raw material etc. and water to the said mixture. Examples of the auxiliary material include hops, dietary fiber, yeast extract, sweetener, fruit juice, bittering agent, coloring agent, herbs, flavors and the like. If necessary, saccharifying enzymes such as α-amylase, glucoamylase and pullulanase, and enzyme agents such as proteases can be added.

  The saccharification treatment is performed using an enzyme derived from a grain raw material or the like or an enzyme added separately. The temperature and time during the saccharification treatment depend on the type of the cereal raw material used, the ratio of the cereal raw material in the total fermentation raw material, the type of the added enzyme and the amount of the mixture, and the quality of the intended fermented beer-like effervescent beverage. It is adjusted appropriately in consideration of the above. For example, the saccharification treatment can be performed by a conventional method such as holding a mixture containing a cereal raw material or the like at 35 to 70 ° C. for 20 to 90 minutes.

  By boiling the sugar solution obtained after the saccharification treatment, a broth (boiled sugar solution) can be prepared. It is preferable that the sugar solution is filtered before the boiling treatment, and the obtained filtrate is subjected to the boiling treatment. Instead of the sugar solution filtrate, malt extract to which warm water is added may be used and boiled. The boiling method and its conditions can be appropriately determined.

  A fermentable beer-like effervescent beverage having a desired flavor can be produced by appropriately adding herbs or the like before or during the boiling treatment. In particular, hops are preferably added before or during the boiling treatment. By performing boiling treatment in the presence of hops, the flavor and aroma components of hops can be efficiently boiled. The amount of hops added, the mode of addition (eg, addition in several portions), and the boiling conditions can be determined as appropriate.

  For example, when the linalool concentration of the beverage is adjusted by the amount of the scented hop, the bittering hop is added to the sugar solution obtained after the saccharification treatment, and the mixture is boiled. Add the amount of scented hops and finish the boiling process. A short fermentation beer-like effervescent beverage having a high linalool concentration can be obtained due to a short boiling time in a state in which scented hops are added. The scented hops may be added after the boiling process.

  After the charging step and before the fermentation step, it is preferable to remove, from the prepared broth, lees such as proteins generated by precipitation. The removal of the cake may be performed by any solid-liquid separation process, but generally, the precipitate is removed using a tank called a whirlpool. The temperature of the broth at this time may be 15 ° C. or more, and is generally about 50 to 80 ° C. The boiled juice (filtrate) after removing the cake is cooled to an appropriate fermentation temperature by a plate cooler or the like. The boiled juice after removing the residue becomes a fermentation raw material liquid.

  Next, as a fermentation step, yeast is inoculated into the cooled fermentation raw material liquid to perform fermentation. The cooled fermentation raw material liquid may be directly supplied to the fermentation step, or may be supplied to the fermentation step after adjusting to a desired extract concentration. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts usually used for producing alcoholic beverages. The fermentation yeast may be a top fermentation yeast or a bottom fermentation yeast, but is preferably a bottom fermentation yeast because it is easily applied to a large brewing facility.

  By suppressing alcohol fermentation in the fermentation step, the amount of alcohol produced by fermentation is further reduced. Therefore, especially when producing a fermentable beer-like sparkling beverage having an alcohol concentration of less than 1% by volume, it is also preferable to reduce the degree of fermentation in the fermentation step.

  Further, as a liquor storage step, the obtained fermented liquor is aged in a liquor storage tank, and stored and stabilized under a low temperature condition of about 0 ° C. Then, as a filtration step, the fermented liquor after ripening is filtered. , Yeast and insoluble proteins in the temperature range can be removed to obtain the desired fermented beer-like effervescent beverage. The filtration treatment may be any method capable of removing yeast by filtration, and examples thereof include diatomaceous earth filtration and filter filtration with a filter having an average pore size of about 4 to 5 μm. Further, in order to obtain a desired alcohol concentration, an appropriate amount of water may be added to dilute the solution before or after filtration. The obtained fermented beer-like effervescent beverage is usually bottled in a filling step and shipped as a product.

  In addition, in a process after the fermentation process using yeast, for example, by mixing with a distillate containing alcohol, a fermentable beer-like effervescent beverage corresponding to liqueurs in the Liquor Tax Law can be produced. The alcohol-containing distillate may be added before or after the addition of water for adjusting the alcohol concentration. The alcohol-containing distillate to be added is preferably wheat spirits, since a fermentable beer-like sparkling beverage having a more favorable wheat feeling can be produced.

  When linalool or a flavor containing it is used as a raw material, linalool or a flavor containing the linalool is added after the boiling treatment before the fermentation step in order to suppress the added linalool from being lost during the manufacturing process. It is more preferable to add in the liquor storage step or the subsequent filtration step.

Next, the present invention will be described in more detail with reference to Examples and Reference Examples, but the present invention is not limited to the following Examples.
In the following examples, the linalool concentration in the fermentable beer-like sparkling beverage was quantified by GC-MS, and the raw wort extract value was measured according to the SCABA method.

[Production Example 1]
Wort was prepared by using 6.5 kg of malt, 19.5 kg of sugar and yeast extract as raw materials according to a conventional method. The obtained wort was filtered, and after adding bittering hops, it was boiled to obtain wort (cereal boiled juice). Next, the wort at about 80 to 99 ° C. was transferred to a sedimentation tank to separate and remove the precipitate, followed by cooling. The cold wort was inoculated with beer yeast and fermented, and then aged in a storage tank. The fermented liquid after aging was adjusted to a concentration by adding water, and then filtered through a filter (average pore size: 0.65 μm) to obtain a fermentable beer-like effervescent beverage as a base liquid. The fermented beer-like effervescent beverage had an original wort extract of 7.34% by mass, an alcohol concentration of 4.27% by volume, a linalool concentration of 1.9 ppb, and a carbon dioxide gas of 2.8 gas vol.

[Example 1]
In the fermented beer-like sparkling beverage prepared in Production Example 1, water-soluble dietary fiber (digestible dextrin; manufactured by Matsutani Chemical Industry Co., Ltd.) was used as dietary fiber at 0, 1.5, 3.0 g / 100 mL, and linalool at 1 .9 (no addition) to obtain 10, 20, 40, 60 ppb to obtain a fermentable beer-like effervescent beverage.

  Sensory evaluation was performed on the balance of flavor of the obtained fermented beer-like sparkling beverage. The sensory evaluation was performed by six expert panelists who blindly sampled each low-malt beer, and evaluated them according to the following five grades.

5: Good balance (not watery and not too heavy).
4: Good balance.
3: Neither can be said.
2: Slightly balanced.
1: Bad balance (watery or heavy).

  Table 1 shows the average values of the scores of the six expert panelists for each fermented beer-like sparkling beverage, together with the dietary fiber concentration and linalool concentration. Table 2 shows main sensory comments obtained from specialized panelists for fermented beer-like sparkling beverages having a dietary fiber content of 1.5 g / 100 mL. In Table 2, the numbers in parentheses indicate the number of expert panelists who commented. As a result, in the fermentable beer-like effervescent beverage containing 1.5 g / 100 mL of dietary fiber, 8.70% by mass of the raw wort extract, and having a linalool concentration of 20 to 40 ppb, the wateriness is eliminated. It was not too heavy, was full and had a good flavor balance.

[Example 2]
The fermented beer-like sparkling beverage prepared in Production Example 1 was diluted with degassed water to adjust the amount of carbon dioxide gas to 2.8 gas vol. The resulting fermented beer-like effervescent beverage had an original wort extract of 5.37% by mass, an alcohol concentration of 3.09% by volume, and a linalool concentration of 1.4 ppb.

  In the obtained fermented beer-like effervescent beverage, water-soluble dietary fiber (indigestible dextrin; manufactured by Matsutani Chemical Industry Co., Ltd.) is used as dietary fiber at 0, 1.5, 3.0 g / 100 mL, and linalool at 1.4 ( (No addition) was added to give 10, 20, 40, 60 ppb to obtain a fermentable beer-like effervescent beverage. The sensory evaluation was performed in the same manner as in Example 1 for the balance of flavor of the obtained fermented beer-like sparkling beverage.

  The average of the scores of the six expert panelists of each fermented beer-like sparkling beverage is shown in Table 3 together with the dietary fiber concentration and linalool concentration. Table 4 shows main sensory comments obtained from specialized panelists for the fermented beer-like sparkling beverage having a dietary fiber content of 3.0 g / 100 mL. In Table 4, the numbers in parentheses indicate the number of expert panelists who commented. As a result, in the fermented beer-like effervescent beverage containing 3.0 g / 100 mL of dietary fiber, 8.17% by mass of the raw wort extract, and having a linalool concentration of 20 to 40 ppb, the wateriness is eliminated. It was not too heavy, was full and had a good flavor balance.

[Example 3]
The fermented beer-like sparkling beverage prepared in Production Example 1 was diluted with degassed water to adjust the carbon dioxide gas amount to 2.8 gas vol. In the obtained fermented beer-like effervescent beverage, the raw wort extract was 6.44% by mass, the alcohol concentration was 3.73% by volume, and the linalool concentration was 1.7 ppb.

  To the obtained fermented beer-like effervescent beverage, water-soluble dietary fiber (digestible dextrin; manufactured by Matsutani Chemical Industry Co., Ltd.) was used as dietary fiber at 0, 0.75, 1.5, 2.25, 3.0 g / g. 100 mL of linalool was added at 1.7 (no addition) to give 10, 20, 40, and 60 ppb to obtain a fermentable beer-like effervescent beverage. The sensory evaluation was performed in the same manner as in Example 1 for the balance of flavor of the obtained fermented beer-like sparkling beverage.

  Table 5 shows the average value of the scores of the six expert panelists of each fermented beer-like sparkling beverage together with the dietary fiber concentration and the linalool concentration. Table 6 shows main sensory comments obtained from specialized panelists for fermented beer-like sparkling beverages having a dietary fiber content of 1.5 g / 100 mL. In Table 6, the numbers in parentheses indicate the number of expert panelists who commented. As a result, a fermented beer-like effervescent beverage containing 0.75 to 2.25 g / 100 mL of dietary fiber, 7.13 to 8.50 mass% of raw wort extract, and having a linalool concentration of 20 to 40 ppb. The wateriness was eliminated, it was not too heavy, it was rich and the flavor balance was good.

[Example 4]
The raw wort extract prepared in Example 3 was 6.44% by mass, the alcohol concentration was 3.73% by volume, the linalool concentration was 1.7 ppb, and the carbon dioxide gas was 2.8 gas vol. Polydextrose (manufactured by Danisco) as a dietary fiber was added at 1.5 g / 100 mL, and linalool was added at 1.7 (no addition) at 10, 20, 40, and 60 ppb to obtain a fermented beer-like effervescent beverage. . The sensory evaluation was performed in the same manner as in Example 1 for the balance of flavor of the obtained fermented beer-like sparkling beverage.

  The average of the scores of the six expert panelists of each fermented beer-like sparkling beverage is shown in Table 7 together with the dietary fiber concentration and linalool concentration. Table 8 shows main sensory comments obtained from specialized panelists for the fermented beer-like sparkling beverage having a dietary fiber content of 1.5 g / 100 mL. In Table 6, the numbers in parentheses indicate the number of expert panelists who commented. As a result, as in Example 3 in which indigestible dextrin was added, in the fermented beer-like sparkling beverage having a linalool concentration of 20 to 40 ppb, the wateriness was eliminated, it was not too heavy, and it was full and rich. Although the balance was good, the evaluation of the flavor balance was low as compared with that containing the indigestible dextrin.

[Example 5]
Wort was prepared according to an ordinary method using 6.5 kg of malt, 14.0 kg of sugar, 5.5 kg of indigestible dextrin (manufactured by Matsutani Chemical Industry Co., Ltd.) and yeast extract as raw materials. The obtained wort was filtered, and after adding bittering hops, it was boiled to obtain wort (cereal broth). After adding the flavored hops to the wort after completion of the wort boiling, the wort was transferred to a sedimentation tank to separate and remove the precipitate, and then cooled. The cold wort was inoculated with beer yeast and fermented, and then aged in a storage tank. The fermented liquid after aging was adjusted to a concentration by adding water, and then filtered through a filter (average pore size: 0.65 μm) to obtain a fermentable beer-like effervescent beverage. Five kinds of fermentable beer-like effervescent beverages having different linalool concentrations were obtained by shaking the amount of scented hops added after the wort boiling was completed. The obtained five types of fermented beer-like effervescent beverages have an original wort extract of 7.70 to 7.85% by mass, an alcohol concentration of 3.53 to 3.61% by volume, and a dietary fiber concentration of 1.8 g /. 100 mL, the linalool concentration was 2.1 to 38 ppb, and the carbon dioxide gas was 2.8 gas vol.

  The sensory evaluation was performed in the same manner as in Example 1 for the balance of flavor of each fermented beer-like sparkling beverage. The average of the scores of the six expert panelists for each fermented beer-like sparkling beverage and the main sensory comments obtained from the expert panelists are shown in Table 9 along with the linalool concentration. In Table 9, the number in parentheses indicates the number of expert panelists who commented. As a result, as in Examples 1 to 4, in the fermentable beer-like effervescent beverage having a linalool concentration of 25 to 38 ppb, the wateriness was eliminated, it was not too heavy, it was rich, and the flavor balance was good. Was. In addition, the evaluation of the flavor balance was higher than in Examples 1 to 4 prepared by adding linalool to the product without using the scented hops after completion of the wort boiling.

[Reference Example 1]
The raw wort extract value, alcohol concentration, and linalool concentration of a commercially available beer-like effervescent beverage were measured, and further, whether or not water-soluble dietary fiber was contained was determined from the labeling of the raw materials. The results are shown in Tables 10 and 11. In the column of “water-soluble dietary fiber” in the table, ○ means that water-soluble dietary fiber is contained as a raw material, and × means that water-soluble dietary fiber is not contained as a raw material. As a result, none of the commercially available beer-like effervescent beverages contained 7.0 to 9.0% by mass of the raw wort extract, contained water-soluble dietary fiber, and had a linalool concentration of 20 to 40 ppb. .

Claims (5)

A fermented beer-like effervescent beverage having an original wort extract of 7.0 to 9.0% by mass, an indigestible dextrin of 1.5 to 3% by mass, and a linalool concentration of 20 to 40 ppb. The fermented beer-like effervescent beverage according to claim 1 , further comprising a high-sweetness sweetener. The fermented beer-like effervescent beverage according to claim 2 , wherein the high-intensity sweetener comprises one or more selected from the group consisting of acesulfame potassium, neotame, aspartame, and sucralose. The fermented beer-like effervescent beverage according to any one of claims 1 to 3 , wherein the alcohol concentration is 3% by volume or more. The fermented beer-like sparkling beverage according to any one of claims 1 to 4 , having a calorie of 30 kcal / 100 mL or less.