JP6786232B2 - Beer-taste beverage and its manufacturing method - Google Patents

Description

The present invention relates to a beer-taste beverage in which the aroma characteristic of Nelson Sovin hops is emphasized and a method for producing the same.

It is known that the aroma given to a beverage has a great influence on the character formation of a beverage product. Floral, spicy, citrus, fruity, hoppy, spicy, muscat and the like are commonly used as words to express aroma characteristics.

The strength of hop aroma can be controlled by the usage of hops. Normally, hops are added to wort during boiling, but in order to emphasize the hop aroma, it can be realized by adding hops immediately before the end of boiling or while standing in a war loop pool tank and not applying heat as much as possible. The use of hops in the above preparation process is also called "kettle hopping".

If the hop aroma is further emphasized, there is also a method of adding hops to low-temperature young beer during fermentation called "dry hopping". While this dry-hopping beer can extremely emphasize the flavor of hops, the flavor is more pungent and gives a rough sensory evaluation impression compared to kettle-hopping beer.

So far, a method for producing a fermented malt beverage, which has the advantages of "dry hopping" to emphasize the hop aroma and "kettle hopping" with less roughness, has been known (see, for example, Patent Documents 1 to 3). There is still a need for improvements in the hop aroma of individual hop varieties.

Japanese Unexamined Patent Publication No. 2013-132272 Japanese Unexamined Patent Publication No. 2013-132274 Japanese Unexamined Patent Publication No. 2013-132275

Nelson Sauvin hops are a variety of hops with a characteristic aroma like white wine, but their production is small and rare, so it is difficult to procure a sufficient amount. Therefore, this time, we examined a method to emphasize the characteristic aroma even if the amount of Nelson Sovin hops used is small. As a result, it was found that by mixing a small amount of Nelson Sovin hops with Hersbrucker hops, a more preferable hop aroma was obtained in which the white wine-like aroma characteristic of Nelson Sovin hops was emphasized. It was. Therefore, an object of the present invention is to provide a beer-taste beverage in which the aroma characteristic of Nelson Sovin hops is emphasized and a method for producing the same.

The present inventors have found that by controlling the content of a specific component in a beer-taste beverage within a predetermined range, a beer-taste beverage in which the aroma characteristic of Nelson Sovin hops is emphasized can be produced.

That is, according to the present invention, the following invention is provided.
(1) A beer-taste beverage containing β-eudesmol and hop component A.
The hop component A is contained in an amount of 0.5% or more based on the beverage.
The ratio of β-eudesmol / hop component A contained in the beverage is 60 or less.
The hop component A is a component corresponding to a peak having an appearance time difference of 16 to 18 minutes after the retention time of the internal standard substance Borneol when measured by gas chromatography-mass spectrometry (GC / MS method). A beer-taste beverage in which the response (height) of 96 m / z, 113 m / z, and 95 m / z detected in the retention time is 96 m / z> 113 m / z> 95 m / z.
(2) The beer-taste beverage according to (1), wherein the analysis conditions of the gas chromatograph mass spectrometry (GC / MS method) are as follows:
<Analysis conditions for GC / MS method>
Column: Capillary column (length 60 m, inner diameter 0.25 mm, film thickness 0.25 μm)
Oven temperature: 40 ° C, 0.3 minutes-3 ° C / min → 240 ° C, 20 minutes Carrier gas: He, 10psi constant pressure air transfer line temperature: 240 ° C
MS ion source temperature: 230 ° C
MSQ pole temperature: 150 ° C
Front inlet temperature: 200 ° C
Monitoring ions: In addition to the following quantitative ions, 113 m / z and 96 m / z of hop component A are added as component identification ions.
Quantitative ions:
・ Borneol: m / z = 110
-Β-Udesmall: m / z = 149
・ Linalool: m / z = 93
-Hop component A: m / z = 95.
(3) The beer-taste beverage according to (1) or (2), wherein the hop component A is a component derived from Nelson Sovin hops.
(4) The beer-taste beverage according to any one of (1) to (3), wherein β-Udesmol is a component derived from a health burger hop.
(5) The beer-taste beverage according to any one of (1) to (4), which is a malt beverage.
(6) The beer-taste beverage according to any one of (1) to (5), which is a fermented beverage.
(7) The method for producing a beer-taste beverage according to any one of (1) to (6), which comprises fermenting a pre-fermentation liquid to which at least hops have been added.
(8) The method for producing a beer-taste beverage according to (7), wherein the hops include Nelson Sovin hops and Health Brooker hops.

According to the present invention, a beer-taste beverage in which the aroma characteristic of Nelson Sovin hops is emphasized is provided.

FIG. 1 shows the spectral pattern of the hop component A. In FIG. 1, the horizontal axis represents the ion fragment, and the vertical axis represents the detection intensity (abundance: electron intensity). Monitoring ions detected a range of 40 m / z to 400 m / z.

Specific description of the invention

Beer-taste beverage The beer-taste beverage of the present invention is a beer-taste beverage containing β-Udesmol and a hop component A, wherein the hop component A is contained in an amount of 0.5% or more with respect to the beverage. The ratio of β-eudesmol / hop component A contained in the beverage is 60 or less, and when the hop component A is measured by gas chromatography-mass spectrometry (GC / MS method), the internal standard substance Borneol It is a component corresponding to a peak having an appearance time difference of 16 to 18 minutes with respect to the retention time, and the response (height) of 96 m / z, 113 m / z, and 95 m / z detected at the retention time is 96 m / z. It is a beer-taste beverage having z> 113 m / z> 95 m / z.

In the present invention, the "beer-taste beverage" refers to a beverage having a beer-specific taste and aroma obtained when beer is normally produced, that is, when beer is produced based on fermentation with yeast or the like. Examples thereof include fermented malt beverages such as beer, sparkling liquor and liqueur, and non-fermented malt beverages such as completely alcohol-free malt beverages.

Beverages according to the invention can be provided in the form of fermented beverages. In the present invention, the "fermented beverage" means a beverage fermented with yeast.

The beverage according to the present invention can be provided in the form of an alcohol-containing beverage containing alcohol. In the present invention, the "alcohol-containing beverage" is used in the sense of including a fermented beverage obtained by fermenting with yeast and a beverage to which alcohol is added.

Beverages according to the invention can be provided in the form of malt beverages. In the present invention, the "malt beverage" means a beverage mainly composed of wort and / or wort obtained from malt, and includes a malt soft drink to which a refreshing sensation is imparted by carbon dioxide gas or the like. Examples of the malt beverage include non-fermented malt beverages such as completely alcohol-free malt beverages having an alcohol content of 0% by weight, and alcohol-containing malt beverages containing alcohol. Examples of the alcohol-containing malt beverage include a fermented malt beverage obtained by fermentation and a malt beverage to which alcohol is added. Examples of the malt beverage include non-alcoholic fermented malt beverages obtained by removing alcohol, other low boiling point components and low molecular weight components from fermented malt beverages obtained by fermentation.

In the present invention, the "fermented malt beverage" means a beverage fermented with yeast using a carbon source, a nitrogen source, water or the like as raw materials, and at least malt is used as the raw material. Examples of such fermented malt beverages include beer, low-malt beer, and liqueur (for example, beverages classified as "liqueur (low-malt beer) (1)" under the Liquor Tax Law). Beverages according to the invention can preferably be provided in the form of fermented malt beverages using at least water, hops and malt as raw materials. The beverage according to the present invention also includes a beverage obtained by mixing a fermented beverage such as a fermented malt beverage and a non-fermented beverage.

The beverage according to the present invention is not particularly limited to malt beverages as long as it is a beer-taste beverage, and can also be provided in the form of non-malt beverages that do not use wheat or malt. In the present invention, the "non-wheat beverage" also includes a soft drink to which a refreshing feeling is imparted by carbon dioxide gas or the like. Examples of non-wheat beverages include non-fermented beverages such as completely alcohol-free beverages having an alcohol content of 0% by weight, and alcohol-containing beverages containing alcohol. Examples of the alcohol-containing non-wheat beverage include a fermented beverage obtained by fermentation and a beverage to which alcohol is added. Examples of non-wheat beverages include non-alcoholic fermented beverages obtained by removing alcohol and other low boiling point components and low molecular weight components from fermented beverages obtained by fermentation.

According to one preferred embodiment of the present invention, the beer-taste beverage is a beer-taste beverage in which the aroma characteristic of Nelson-Sovin hops is emphasized, and in a more preferred embodiment, it is characteristic of Nelson-Sovin hops. A beer-taste beverage with an emphasized white wine-like aroma, and in a more preferred embodiment, the white wine-like aroma characteristic of Nelson Sovin hops was emphasized in the spicy herbal aroma of Healthbrooker hops. It is a beer-taste beverage. Here, the white wine-like aroma means a fruity aroma reminiscent of white grapes (Muscat, for example, Sauvignon Blanc, which is a grape variety). The spicy herbal scent is a scent with a spicy scent reminiscent of cypress-like woody scents and spices.

The hop component A contained in the beer-taste beverage of the present invention is 16 to 18 (+16 to +18) minutes after the retention time of the internal standard substance Borneol when measured by gas chromatography-mass spectrometry (GC / MS method). It is a component corresponding to a peak having an appearance time difference after 16 to 17 minutes, and the response (height) of 96 m / z, 113 m / z, and 95 m / z detected at the retention time is 96 m / z. It is a component such that> 113 m / z> 95 m / z. The measurement of the hop component A by the gas chromatograph mass spectrometry (GC / MS method) can be performed under the following analytical conditions.
<GC / MS analysis conditions>
Column: Capillary column (length 60 m, inner diameter 0.25 mm, film thickness 0.25 μm)
Oven temperature: 40 ° C, 0.3 minutes-3 ° C / min → 240 ° C, 20 minutes Carrier gas: He, 10psi constant pressure air transfer line temperature: 240 ° C
MS ion source temperature: 230 ° C
MSQ pole temperature: 150 ° C
Front inlet temperature: 200 ° C
Monitoring ions: In addition to the following quantitative ions, 113 m / z and 96 m / z of hop component A are added as component identification ions.
Quantitative ions:
・ Borneol: m / z = 110
-Β-Udesmall: m / z = 149
・ Linalool: m / z = 93
-Hop component A: m / z = 95.
The concentrations of β-eudesmol and linalool are basically calculated in units of ppb.
For the concentration of the hop component A in the beer-taste beverage, the response ratio (%) of the height of the quantitative ion (95 m / z) to the ion 110 m / z of the added internal standard substance Borneol was determined, and based on this ratio, the beverage was charged. The concentration of hop component A can be quantified.

The hop component A is not particularly limited as long as it is a component specified by the above conditions, but is preferably a component contained in a Nelson Sovin species hop (for example, manufactured by NZhops), and is a Nelson Sovin species. It can be extracted using hops.

The hop component A is not particularly limited as long as it is contained in an amount of 0.5% with respect to the beer-taste beverage of the present invention, but is preferably contained in an amount of 0.5 to 14.8%. It is more preferably contained in an amount of 5 to 5.8%, and further preferably contained in an amount of 0.5 to 3.0%.

In the beer-taste beverage of the present invention, the ratio of β-eudesmol / hop component A is not particularly limited as long as it is 60 or less, but it is preferably 55 or less, more preferably 50 or less, and further. It is preferably 45 or less.

According to a preferred embodiment of the beverage of the present invention, the hop component A contained in the beer-taste beverage of the present invention is preferably a component derived from Nelson Sovin type hops. The β-eudesmol contained in the beer-taste beverage of the present invention is preferably a component derived from health brooker hops.

Beverage Production The beer-taste beverage of the present invention can be produced by adding the hop component A specified by specific conditions and β-eudesmol so as to have a predetermined content (ratio). .. For example, a beverage obtained without undergoing a fermentation step with yeast can be a beverage according to the present invention by adding a predetermined amount of the above two aroma components.

The source of obtaining these aroma components is not particularly limited, and commercially available products, synthetic products, or products isolated and purified from natural products may be used. For example, as a commercially available product of β-Udesmall, a standard product of β-Oidesmall (manufactured by Wako Pure Chemical Industries, Ltd.) can be mentioned, and this may be used. The hop component A is preferably a component derived from Nelson Sovin hops. The β-eudesmol contained in the beer-taste beverage of the present invention is preferably a component derived from health brooker hops, but Nelson Sovin can be used even if the above-mentioned commercial product is used without using health brooker hops. It is possible to produce beer-taste beverages in which the aroma characteristic of seed hops is emphasized.

The beer-taste beverage of the present invention can also be produced by fermenting a pre-fermentation liquor to which at least hops have been added.

When the beer-taste beverage of the present invention is a fermented malt beverage, it can be produced by fermenting a pre-fermentation liquid containing at least water, malt, and hops. That is, fermented beer yeast is added to wort (pre-fermentation liquid) prepared from brewing raw materials such as malt and hops to ferment, and if desired, the fermented liquid is stored at a low temperature, and then the yeast is filtered. By removing it, 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 and filtering a mixture of brewing ingredients and water to obtain wort, boiling the wort, and cooling the boiled wort. Hops can be added after boiling the wort or during boiling the wort.

According to one preferred embodiment of the present invention, in the production of the beverage of the present invention, before boiling the pre-fermentation liquid, during boiling the pre-fermentation liquid, after boiling the pre-fermentation liquid, or after boiling and standing the pre-fermentation liquid. Hops can be added. When the beer-taste beverage of the present invention is produced using Nelson Sovin type hops and Health Brooker type hops, the two types of hops may be added simultaneously or separately in the production of the beer-taste beverage of the present invention. As a method of adding the two kinds of hops separately, for example, the Healthbrooker hops may be added during the boiling of the pre-fermentation liquid, and the Nelson Sovin hops may be added after the pre-fermentation liquid is boiled and allowed to stand.

Examples of the hop used in the production of the beverage of the present invention include those containing at least one of the hop component A and β-eudesmol. Nelson Sovin hops are preferable as the hops containing the hop component A, and Healthbrooker hops are preferable as the hops containing β-Udesmol, but the hops are not limited thereto.

According to a preferred embodiment of the present invention, there is provided a method for producing a beer-taste beverage comprising fermenting a pre-fermentation liquor to which hops comprising Nelson Sovin hops and Health Brooker hops have been added. According to a preferred embodiment of the present invention, there is provided a method for producing a beer-taste beverage comprising fermenting a pre-fermentation liquor to which Nelson Sovin hops and Health Brooker hops have been added.

In order to emphasize the aroma characteristic of Nelson Sovin hops in the beverage of the present invention, the hop addition conditions can be set as follows, for example.

-Add hops (preferably Healthbrooker hops and Nelson Sovin hops at the same time) after boiling and allowing the wort to stand.

In the production method when the beer-taste beverage of the present invention is a fermented malt beverage, in addition to hops and malt, auxiliary raw materials such as rice, corn, koryan, horse bell, starch, sugar (for example, liquid sugar), etc. specified by the Liquor Tax Law. And other additives such as nitrogen sources such as proteolytic products and yeast extract, fragrances, pigments, foaming / foam retention improvers, water quality modifiers, fermentation aids and the like can be used as brewing raw materials. Further, ungerminated wheat (for example, ungerminated barley (including extracted one) and ungerminated wheat (including extracted one)) may be used as a brewing raw material. The obtained fermented malt beverage shall be (i) distilled under reduced pressure or normal pressure to remove alcohol and low boiling point components, or (ii) back-penetrated (RO) membrane to remove alcohol and low molecular weight components. It can also be a non-alcoholic fermented malt beverage.

When the beverage of the present invention is a beer-taste fermented beverage that does not use wheat or malt, it is produced by fermenting a pre-fermentation liquid containing at least water and hops according to the production procedure of the fermented malt beverage. Can be done. In addition to water and hops, carbon sources (for example, sugars such as liquid sugar) and nitrogen sources (for example, amino acid sources such as proteolytic products and yeast extract) can be added to the pre-fermentation liquid, which is necessary. Depending on the situation, other additives such as fragrances, pigments, foaming / foaming improvers, water conditioners, fermentation aids and the like can be added. The obtained beer-taste fermented beverage is either (i) distilled under reduced pressure or normal pressure to remove alcohol and low boiling point components, or (ii) back-penetrated (RO) membrane to remove alcohol and low molecular weight components. Thereby, it can be made into a non-alcoholic beer-taste fermented beverage.

According to another aspect of the present invention, the Nelson Sauvin hops are prepared by adjusting the two aroma components, that is, the hop components A and β-eudesmol, to a predetermined content in the beverage. A method of adjusting the beverage to an aroma with an emphasized characteristic aroma is provided.

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

Evaluation of test products blended with hop varieties with different aroma characteristics (1)
In Test Example 1 below, Healthbrooker hops (country of origin: Germany) (Hopptainer) with spicy and herbal aroma and Nelson Sovin (produced) with fruity aroma like white grapes (white wine-like aroma) Country: New Zealand) (NZhops) was used to prepare test products. The blending amount of hops is as shown in Table 1.
Specifically, a mixture of light-colored malt (light-colored malt: Souffle, France) and water was saccharified by an infusion saccharification method to prepare a wort prepared with a sugar content adjusted to 15 degrees and boiled. The boiled wort was allowed to stand at 90 ° C. for 60 minutes. The wort after standing was filtered through a filter paper, and the wort after filtration was cooled to about 12 ° C. with ice water, and then hops (Healthbrooker hops and Nelson Sovin hops) were added. Brewer's yeast was added to the cooled wort, and main fermentation was carried out for 1 week and post-fermentation was carried out for 14 days. Then, it was diluted with carbonated water so that the sugar content became 12 degrees, and a test product (test numbers 1 to 7) was prepared.

In Test Example 2 below, test products (test numbers 8 to 12) were prepared in the same manner as in Test Example 1 except that Nelson Sovin hops were used alone. Table 2 shows the blending amount of Nelson Sovin hops.

The sensory evaluation of the test products (test numbers 1 to 12) of Test Examples 1 and 2 below was performed in 4 stages as shown in Table 3, and was performed by a trained panel of 5 people.

Test Example 1
Test numbers 4-7 indicate that health brucker hops (health bruckers) are from 2.85 g / L to 2.95 g / L and Nelson sovin hops (Nelson sovin) are from 0.15 g / L to 0.05 g / L. The white wine-like scent characteristic of Nelson Sovin hops was emphasized in the spicy herbal scent of Health Bruker hops, and it had a more favorable scent.

Test number 3 is a blend of 2.97 g / L of health brooker hops and 0.03 g / L of Nelson sovin, and has a white wine-like scent unlike the case of health brooker hops alone. It had a pleasant scent.

Test number 2 is a blend of 2.98 g / L of Healthbrooker hops and 0.02 g / L of Nelson Sovin hops, but unlike the single use of Healthbrooker hops, Nelson Sovin hops. The scent of hops was faint and had a slightly favorable scent.

Test No. 1 is a blend of 2.99 g / L of Healthbrooker hops and 0.01 g / L of Nelson Sovin hops, but is a monotonous herbal like when Healthbrooker hops are used alone. The scent did not give the scent of Nelson Sovin hops and had an unpleasant scent.

Test Example 2
In Test Example 2, test numbers 8 to 12 are samples prepared by adjusting Nelson Sovin hops from 0.01 g / L to 0.15 g / L, but the white wine-like aroma of Nelson Sovin hops. Hope was felt only faintly and no favorable aroma was obtained. In particular, in Test Nos. 11 and 12 of Test Example 2, the scent of Nelson Sovin hops is hardly felt, whereas in Test Nos. 4 and 5 of Test Example 1 in which the amount of Nelson Sovin hops is smaller, the characteristics thereof. It was an interesting result that a typical scent was felt.

From the results of Test Examples 1 and 2, when Nelson Sovin hops with different aroma characteristics are added to Healthbrooker hops with a monotonous herbal scent, the scent of Nelson Sovin hops is emphasized even if the amount is small. It was found that it could produce a more favorable scent.

Component analysis of test brewed products The test products (test numbers 1 to 7) in Table 1 above were analyzed, and index components for obtaining a preferable aroma were searched for. As a result, it was found that Nelson Sauvin hops contained a novel component (hop component A) not found in Healthbrooker hops. The hop component A is characterized by having an appearance time difference of 17 minutes after the retention time of the internal standard substance borneol when measured by gas chromatography-mass spectrometry (GC / MS), and its peak is octanoic acid. It was found to be present between (CAS number: 124-07-2) and decanoic acid (CAS number: 334-48-5). Further, the response (height) of 96 m / z, 113 m / z, and 95 m / z detected in the retention time was 96 m / z> 113 m / z> 95 m / z. FIG. 1 shows the spectral data for the hop component A. The analysis conditions of gas chromatograph mass spectrometry (GC / MS) are as follows.
Column: Capillary column (trade name: HP-INNOWAX) (length 60 m, inner diameter 0.25 mm, film thickness 0.25 μm)
Oven temperature: 40 ° C, 0.3 minutes-3 ° C / min → 240 ° C, 20 minutes Carrier gas: He, 10psi constant pressure air transfer line temperature: 240 ° C
MS ion source temperature: 230 ° C
MSQ pole temperature: 150 ° C
Front inlet temperature: 200 ° C
Monitoring ions: In addition to the following quantitative ions, 113 m / z and 96 m / z of hop component A are added as component identification ions.
Quantitative ions:
・ Borneol: m / z = 110
-Β-Udesmall: m / z = 149
・ Linalool: m / z = 93
-Hop component A: m / z = 95.
The concentrations of β-eudesmol and linalool were calculated in units of ppb. For the concentration of the hop component A in the beverage, the response ratio (%) of the quantitative ion (95 m / z) to the ion 110 m / z of the added internal standard substance borneol was determined, and the hop component A in the beverage was based on this ratio. The concentration was quantified.

Linalool was used as an index for the overall intensity of hop aroma, and β-Eudesmol was selected as an index peculiar to health brucker hops for analysis. The results are shown in Table 4 below.

The component value of hop component A increased from 0.82% to 1.84% as the Nelson Sovin hop formulation increased in test numbers 1-7. The ratio of linalool to hop component A decreased from 150.62 to 65.57, and the ratio of β-eudesmol decreased from 61.34 to 26.17.

Test numbers 13 to 16 were prepared in the same manner as the test products of test numbers 1 to 7 by changing only the blending amount of the hops used, and sensory evaluation and component analysis were performed in the same manner. The sensory evaluation of the test products of test numbers 13 to 16 was performed in 4 stages as shown in Table 3, and was performed by a trained panel of 5 people.

Test No. 13 had a white wine-like scent and a favorable scent, unlike the case of the Healthbrooker hop alone. The component value of the hop component A was 0.48%, the ratio of linalool to the hop component A was 127.55, and the ratio of β-eudesmol was 51.79.

Test No. 14 had a more favorable aroma in which the white wine-like aroma characteristic of Nelson Sovin hops was emphasized among the spicy herbal aromas of Healthbrooker hops. The component value of the hop component A was 0.52%, the ratio of linalool to the hop component A was 118.42, and the ratio of β-eudesmol was 48.02.

Test numbers 15 and 16 also had a more favorable aroma, with the white wine-like aroma characteristic of Nelson Sovin hops being emphasized. As the amount of Nelson Sovin hops added increased, the component value of hop component A increased from 2.08% to 2.52%, while the ratio of linalool to hop component A decreased from 118.42 to 97.36. However, the ratio of β-eudesmol decreased from 48.02 to 39.31.

From the above results, when the consistency with the result of the sensory evaluation was confirmed, the sensoryly preferable range was that the ratio of β-eudesmol to the hop aroma component A was 60 or less, and the concentration of the hop component A in the beverage was 60 or less. It turned out to be 0.5% or more.

Evaluation of test products blended with hop varieties with different aroma characteristics (2)
In order to grasp the sensory evaluation and component values of other varieties, a test product was prepared in the same manner as above using the Haratau Tradition hop (country of origin: Germany) (Hopptainer), and the sensory evaluation and analysis were performed. went. The amount of hops and the results are shown in Table 5 below.
Specifically, a mixture of light-colored malt (light-colored malt: Souffle, France) and water was saccharified by an infusion saccharification method to prepare a prepared wort having a sugar content adjusted to 15 degrees. The wort was heated with an electric heater and boiled. At this time, the boiling intensity was controlled to be constant so that the evaporation rate became 10% in 60 minutes. The boiled wort was allowed to stand at 90 ° C. for 60 minutes. The wort after standing was filtered with a filter paper, and the wort after filtration was cooled to about 12 ° C. with ice water, and then Haratau Tradition hops and Nelson Sovin hops were added. Brewer's yeast was added to the cooled wort, and main fermentation was carried out for 1 week and post-fermentation was carried out for 14 days. Then, the test product (test numbers 17 to 23) was produced by diluting with carbonated water so that the sugar content became 12 degrees.

Haratau Tradition hops are a variety with a strong floral scent. Unlike the Health Brooker hops, the test products using the Haratau Tradition hops had a strong floral-like scent even when the blending ratio of the Nelson Sovin hops was increased, resulting in a monotonous scent and no favorable scent. From this, it is best to use a small amount of Nelson Sovin hops in combination with Health Bruker hops to emphasize their characteristic aroma, and the cause is β-U contained in Health Bruker hops. It became clear that Desmall has an important role.

From the above, in order to emphasize the characteristics of the aroma while reducing the amount of rare hops used, the ratio of β-eudesmol to hop component A (β-eudesmol / hop component A) is 60 or less (preferably). It was found that the beer-taste beverage needs to have a range of 55 or less, more preferably 50 or less) and a concentration of the hop component A of 0.5% or more.

The hop component A can be specified under the following conditions when measured by gas chromatography-mass spectrometry (GC / MS method) under the above analytical conditions.
-Corresponds to the peak having an appearance time difference after 17 minutes with respect to the retention time of the internal standard substance borneol.
-The response (height) of 96 m / z, 113 m / z, and 95 m / z detected in the retention time is 96 m / z> 113 m / z> 95 m / z.

Claims (1)

Ri Na comprise fermenting at least a hop is added pre-fermentation solution, the hop containing Nelson saw Vin species hops and health Brooker species hops, a method for producing a low-alcohol beer, the beer-taste beverage ,
Containing β-eudesmol and hop component A,
The hop component A is contained in the beverage at 0.5 to 14.8%.
The ratio of β-eudesmol / hop component A contained in the beverage is 60 or less, and
The hop component A is a component corresponding to a peak having an appearance time difference of 16 to 18 minutes after the retention time of the internal standard substance borneol when measured by gas chromatography-mass spectrometry (GC / MS method). The response (height) of 96 m / z, 113 m / z, and 95 m / z detected in the retention time is 96 m / z> 113 m / z> 95 m / z.
Production method.