JP6898143B2 - Fermented malt beverage - Google Patents

Description

The present invention relates to a method for improving a drinking response even when the malt use ratio is not so high in a fermented malt beverage, and a fermented malt beverage in which the drinking response is improved by the method.

As for beer-like sparkling beverages such as beer and low-malt beer, a wide variety of products are on the market as consumers' tastes diversify. In particular, due to the health consciousness of consumers in recent years, the demand for low-calorie and low-sugar beer-like effervescent beverages is increasing. For example, in the case of a fermented beer-like effervescent beverage produced through a fermentation process, the amount of malt that contains a relatively large amount of non-assimilating sugar to yeast is suppressed as a fermentation raw material, and it is like liquid sugar. By using a large amount of non-assimilating sugar-free sugar, the sugar content and calories of the beverage can be reduced.

However, in fermented beer-like effervescent beverages made from malt such as beer, most of the response and richness depend on the flavor components derived from malt, so the fermented malt beverage with a low malt usage ratio. Then, while the refreshing and crisp taste becomes stronger, the taste and richness tend to be insufficient. As a method for producing a fermented malt beverage having a low malt usage ratio, for example, Patent Document 1 discloses a method using yeast extract and brown rice as a part of fermentation raw materials. Malt is rich in amino acids and minerals necessary for normal fermentation by yeast. In the method described in the document, the deficient amino acids and the like are supplemented by the yeast extract by lowering the ratio of malt used, and the unpleasant odor and taste derived from the yeast extract are reduced by the brown rice.

JP-A-2010-207214

An object of the present invention is to provide a method for improving the drinking response even in a fermented malt beverage in which the malt usage ratio is not so high, and a fermented malt beverage produced by the method.

As a result of diligent research to solve the above problems, the present inventors have determined the contents of flaneol (2,5-dimethyl-4-hydroxy-3 (2H) furanone) and linalool in the fermented malt beverage. By adjusting the ratio of β-myrcene content to linalool content within a predetermined range, it is possible to improve the drinking response without increasing the ratio of malt used. Completed.

The fermented malt beverage, the method for producing the fermented malt beverage, and the method for improving the drinking response of the fermented malt beverage according to the present invention are as follows [1] to [ 7 ].
[1] The furaneol content is 350 ppb or more, the linalool content is 10 ppb or more, and the ratio of the linalool content to the β-myrcene content ([linalool content] / [β-myrcene content]) is 10. Ri der above,
Use ratio of malt occupying the fermentation feedstock, characterized in der Rukoto less than 100 wt%, fermented malt beverages.
[2] Further, the fermented malt beverage according to the above [1], which has a 4-vinil guaiacol content of 80 ppb or more.
[3] A preparation step of saccharifying a mixture containing a fermentation raw material containing malt and water, and boiling the obtained saccharified liquid to prepare a fermentation raw material liquid.
A fermentation process in which yeast is inoculated into the obtained fermentation raw material solution to ferment it.
Have,
The ratio of malt used in the fermentation raw material is less than 100% by mass,
The fermentation content is 350 ppb or more, the linalool content is 10 ppb or more, and the ratio of the linalool content to the β-myrcene content ([linalool content] / [β-myrcene content]) is 10 or more. A method for producing a fermented malt beverage, which comprises producing a fermented malt beverage.
[ 4 ] The method for producing a fermented malt beverage according to the above [3], wherein the fermentation raw material liquid contains fructose.
[ 5 ] The method for producing a fermented malt beverage according to the above [3] or [4] , wherein a raw material containing linalol is added to the fermentation raw material liquid after the boiling treatment or the fermentation liquid after the fermentation step.
[ 6 ] The ratio of the linalool content to the β-myrcene content of the finally produced fermented malt beverage ([linalool content] / [β-myrcene content]) is set to 10 or more during the boiling treatment time. The method for producing a fermented malt beverage according to any one of [3] to [5 ] above, which is adjusted so as to be.
[ 7 ] In order to improve the drinking response of fermented malt beverages, the contents of furaneol, linalool, and β-myrcene in the beverages should be adjusted.
Adjusted so that the furaneol content is 350 ppb or more, the linalool content is 10 ppb or more, and the ratio of the linalool content to the β-myrcene content ([linalool content] / [β-myrcene content]) is 10 or more. And
A method for improving the drinking response of a fermented malt beverage, which comprises making the ratio of malt used in the fermented raw material to less than 100% by mass.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a fermented malt beverage having an improved drinking response without increasing the proportion of malt used.

The fermented malt beverage in the present invention and the present specification means a beverage produced by using malt as a fermentation raw material and undergoing a fermentation step. The alcohol concentration of the fermented malt beverage in the present invention is not limited, and it may be an alcoholic beverage of 1.0% by volume or more, or a so-called non-alcoholic beverage of less than 1.0% by volume.

The fermented malt beverage in the present invention is particularly preferably a beer-like effervescent beverage. The beer-like sparkling beverage means a sparkling beverage having a beer-like taste (taste reminiscent of beer in terms of flavor). Specific examples of fermented malt beverages, which are beer-like effervescent beverages, include beer, low-malt beer produced from malt as a raw material through a fermentation process, and non-alcoholic beer produced from malt as a raw material through a fermentation process. Can be mentioned. The fermented malt beverage in the present invention may be liqueurs obtained by mixing a beverage produced from malt as a raw material through a fermentation step with an alcohol-containing distilled solution.

The alcohol-containing distilled liquid is a solution containing alcohol obtained by a distillation operation, and a solution generally classified as distilled liquor can be used. For example, raw material alcohol, spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu and the like can be used.

The fermented malt beverage according to the present invention has a flaneol content of 350 ppb (350 μg / L) or more, a linalool content of 10 ppb (10 μg / L) or more, and a ratio of the linalool content to the β-myrcene content ( [Linalool content] / [β-myrcene content]) (hereinafter, “linalool / myrcene ratio”) is 10 or more. By adjusting the contents of flaneol and linalool in the fermented malt beverage within the above range and adjusting the linalool / myrcene ratio within the above range, the drinking response can be improved without increasing the malt usage ratio. Both linalool and β-myrcene are the major aroma components of hop aroma. Furaneol is a sweet scented aroma component contained in strawberries and pineapples. As described above, it is the first finding by the present inventor that the drinking response can be improved without increasing the extract content by adjusting the content and the content ratio of a specific aroma component.

The furaneol content of the fermented malt beverage according to the present invention is not particularly limited as long as it is within the range of 350 ppb or more. The furaneol content of the fermented malt beverage according to the present invention is preferably 350 ppb or more and 750 ppb or less, more preferably 350 ppb or more and 600 ppb or less, and 350 ppb or more and 500 ppb or less because it is excellent in a sufficient effect of improving the drinking response and a beer-like flavor. Is even more preferable.

The furaneol content of the fermented malt beverage according to the present invention can be adjusted, for example, by adding furaneol as an additive. The furaneol to be added as an additive may be a synthetic furaneol or a furaneol extracted and purified from a natural product. Further, it may be a fragrance containing furaneol together with other components.

The furaneol content of the fermented malt beverage according to the present invention can be adjusted by appropriately adjusting the production conditions without directly adding furaneol as a raw material. Furaneol is synthesized from fructose by yeast in the fermentation process. Therefore, for example, by increasing the fructose content in the fermentation raw material liquid to be subjected to fermentation, the concentration of furaneol in the beverage can be finally increased. Further, the concentration of furaneol in the beverage can also be adjusted by adjusting the boiling treatment time in the preparation step of preparing the fermentation raw material liquid.

The method for measuring the furaneol content of the fermented malt beverage is not particularly limited. For example, the concentration of furaneol can be measured by GC / MS spectrometry (gas chromatograph mass spectrometry) using dichloromethane liquid extraction. Specifically, first, a sample is taken in a container, ammonium sulfate is added, then dichloromethane is added to the container, an internal standard substance is added, and then the mixture is extracted by shaking. At this time, if there is gas in the container, it is preferable to degas. Then, centrifugation is performed to recover the solvent layer, and the recovered solvent layer is dehydrated by adding anhydrous sodium sulfate, concentrated by nitrogen purging, and then subjected to GC / MS analysis.

Due to its high volatility, linalool has a very low content in common fermented malt beverages. On the other hand, the fermented malt beverage according to the present invention contains a sufficient amount of linalool of 10 ppb or more. The linalool content of the fermented malt beverage according to the present invention is not particularly limited as long as it is 10 ppb or more and the linalool / myrcene ratio is 10 or more. The linalool content of the fermented malt beverage according to the present invention is preferably 12 ppb or more, more preferably 15 ppb or more, because a sufficient effect of improving the drinking response can be expected. Further, from the viewpoint of beer-like flavor balance, the linalool content of the fermented malt beverage according to the present invention is preferably 40 ppb or less, more preferably 25 ppb or less.

The linalool content of the fermented malt beverage according to the present invention may be adjusted by adding linalool as an additive, and the hops of the varieties containing linalool are used as scented hops, and the fermentation raw material liquid or fermentation after boiling treatment is used. It may be adjusted by adding a sufficient amount to the fermentation broth after the step. The linalool added as an additive may be linalool synthesized or extracted / purified from a natural product, or may be a fragrance containing linalool. Examples of the fragrance containing linalool include hop fragrance and the like.

The method for measuring the linalool content in the fermented malt beverage is not particularly limited. For example, the concentration of linalool can be quantified by GC / MS after extracting linalool in a beverage with a C18 solid-phase column or the like.

The β-myrcene content of the fermented malt beverage according to the present invention may be an amount such that the linalool / myrcene ratio is 10 or more. β-myrcene forms the characteristic aroma of beer along with other hop-derived aroma components. Therefore, the β-myrcene content of the fermented malt beverage according to the present invention may be 0.1 to 3.0 ppb, more preferably 0.5 to 2.5 ppb, still more preferably 1.0 to 2.5 ppb. ..

The method for measuring the β-myrcene content of the fermented malt beverage is not particularly limited. For example, the concentration of β-myrcene can be measured by GC / MS after adsorbing β-myrcene in a beverage on the stirring branch by the stirring branch adsorption extraction method (SBSE method: Stir Bar Support Extension).

When the fermented malt beverage according to the present invention uses hops or a processed product thereof (hereinafter, collectively referred to as "hop raw material") as a raw material, for example, β-myrcene as a raw material hop or the like. By selecting and using a variety having a relatively low content, the amount of β-myrcene finally contained in the beverage can be suppressed to a desired range.

In addition, since β-myrcene is a volatile component, dissolved β-myrcene is volatilized by aerating the fermentation raw material liquid or the fermentation liquid after adding the hop raw material (aeration). Finally, the β-myrcene concentration of the beverage can be reduced. The gas may be a gas containing oxygen such as air, or may be carbon dioxide gas or nitrogen gas.

The fermented malt beverage according to the present invention can be produced in the same manner as a general fermented malt beverage except that the flaneol content, linalool content and linalool / myrcene ratio in the beverage are adjusted within a predetermined range. A general fermented malt beverage can be produced by a process of preparation (preparation of fermented raw material liquid), fermentation, storage of sake, and filtration.

As the fermentation raw material, at least malt may be used, only malt may be used, or a fermentation raw material other than malt may be used. The malt used as a fermentation raw material may be barley malt, wheat malt, or both in combination. Since the effects of the present invention can be more effectively exerted, the fermented malt beverage of the present invention uses both malt and a raw material other than malt as a fermentation raw material, that is, the malt use ratio (use of malt in the total fermentation raw material). The amount ratio) is preferably less than 100% by mass. Among them, the malt usage ratio is preferably 20 to 90% by mass, more preferably 25 to 90% by mass, and 40 to 90% by mass because it is richer and has an excellent beer-like flavor. It is more preferably 50 to 90% by mass, and particularly preferably 50 to 90% by mass.

4-Vinyl guaiacol (4VG) is a component of clove-like spicy scent, and is produced by decarboxylation of ferulic acid released from the arabinoxylan layer of the cell wall of malt during boiling. Therefore, in the fermented malt beverage, the higher the malt use ratio, the higher the content of 4VG. The content of 4VG of the fermented malt beverage according to the present invention is preferably 80 ppb or more, preferably 80 to 300 ppb, and more preferably 80 to 150 ppb. The content of 4VG in the fermented malt beverage is determined by, for example, HPLC (High Performance Liquid Chromatography) analysis using a C18 (ODS) column (McMurrough et al., Journal of the Institute of Brewing, 1996, Vol. 102, No. It can be measured according to (pages 327 to 332). As the mobile phase, it is preferable to use a mixed solvent of water / methanol / phosphoric acid (volume ratio: 540/450/10).

As the fermentation raw material other than malt, only the grain raw material may be used, only the sugar raw material may be used, or both may be mixed and used. Examples of the grain raw material include barley and wheat other than malt, beans such as rice, corn and soybean, potatoes and the like, and barley is particularly preferable. Further, the grain raw material other than malt used in the present invention may be one kind of grain raw material or a mixture of a plurality of kinds of grain raw materials.

Each grain raw material such as malt can be used as a grain syrup, a grain extract, or the like, but it is preferably used as a grain crushed product obtained by crushing. The crushing treatment of grains can be carried out by a conventional method. The crushed grain product may be a crushed malt product, cornstarch, corn grits, or the like, which has been subjected to a treatment usually performed before and after the crushing treatment.

Examples of the sugar raw material include sugars such as liquid sugar. As described above, the higher the fructose content in the fermentation feedstock, the higher the amount of furaneol produced by yeast. Therefore, it is preferable to use a sugar raw material having a relatively high fructose content, such as fructose-glucose liquid sugar, in combination with malt as a fermentation raw material so that the fermentation raw material liquid contains a sufficient amount of fructose.

As a preparation step (fermentation raw material liquid preparation step), a fermentation raw material liquid is prepared from the fermentation raw material. Specifically, first, a mixture containing a fermentation raw material and raw material water is prepared and heated to saccharify the starch of the fermentation raw material. Fermentation raw materials and other auxiliary raw materials other than water may be added to the mixture. Examples of the auxiliary raw material include hops, yeast extract, proteolytic products, water-soluble dietary fiber, sweeteners, bitterness agents, fruit juices, coloring agents, fragrances, and fragrances.

Water-soluble dietary fiber means carbohydrates that are soluble in water and are indigestible or difficult to digest 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 decomposition product, pectin, and gum arabic. Only one kind of these water-soluble dietary fibers may be used, or two or more kinds may be used in combination.

As the sweetener, sugar may be used, a sugar having a relatively low sweetness may be used, or a sweetening agent having a high sweetness may be used. Specific examples of the sweetener having a relatively low degree of sweetness include polysaccharides and sweetening amino acids. The polysaccharide means a sugar obtained by polymerizing three or more monosaccharides. Polysaccharides are roughly classified into starch, dextrin, and oligosaccharides according to their size. Oligosaccharides are sugars obtained by polymerizing about 3 to 10 monosaccharides, and dextrins are sugars obtained by hydrolyzing starch and are larger than oligosaccharides. Examples of the sweetening amino acid include alanine and glycine, and alanine is preferable. Examples of the high-sweetness sweetener include acesulfame potassium, neotame, aspartame, sucralose, stevia, enzyme-treated stevia and the like. Only one kind of these sweeteners may be used, or two or more kinds may be used in combination.

The bitterness is not particularly limited as long as it exhibits the same or similar bitterness as beer in the fermented malt beverage, which is a product, and may be a bitterness component contained in hops. It may be a bitterness component not contained in. Specific examples of the bitterness include magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quacin, iso-alpha acid, tetra-iso-alpha acid, β-acid oxide, quinine, momordecine, and quercitrin. Typical examples include bitterness-imparting ingredients such as theobromine and caffeine, and bitterness-imparting materials such as bitter gourd, senburi tea, bittersweet tea, nigayomogi extract, gentiana extract, and quinine extract. Only one kind of these bitterness agents may be used, or two or more kinds thereof may be used in combination.

Examples of the proteolytic product include soybean proteolytic product and the like.
Examples of the colorant include caramel color and the like.
Examples of the flavor include beer flavor, beer flavor, hop flavor and the like.

In the preparation step, it is preferable to add a saccharifying enzyme such as α-amylase, glucoamylase and pullulanase, and an enzyme agent such as protease. These enzymes promote the decomposition reaction of non-utilizing sugar in the fermentation raw material into assimilating sugar, and even when the fermentation raw material with a high malt usage ratio is used, the content of non-utilizing sugar is high. It is possible to prepare a fermented raw material solution that is kept low.

The saccharification treatment is carried out using an enzyme derived from a grain raw material or the like or an enzyme added separately. The temperature and time during the saccharification process should be determined in consideration of the type of grain raw material used, the ratio of the grain raw material to the total fermented raw material, the type and amount of the added enzyme, the quality of the target fermented malt beverage, etc. , Adjusted as appropriate. For example, the saccharification treatment can be carried out by a conventional method, such as holding a mixture containing a grain raw material or the like at 35 to 70 ° C. for 20 to 90 minutes. By adjusting the time of the saccharification treatment, the saccharification efficiency can be controlled, and the sugar content of the finally obtained fermented malt beverage can be adjusted within a desired range.

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

For example, the longer the boiling time of the saccharified solution, the higher the furaneol concentration in the fermented malt beverage obtained by fermenting the fermentation raw material solution prepared from the obtained broth. That is, the furaneol concentration of the fermented malt beverage can be adjusted by adjusting the boiling time of the saccharified solution in the preparation step. In order to prepare a fermented malt beverage having a furaneol content of 350 ppb or more, the boiling time of the saccharified solution is preferably 60 minutes or more, more preferably 60 to 120 minutes.

A fermented malt beverage having a desired flavor can be produced by appropriately adding flavors and the like before or during the boiling treatment. In particular, hops are preferably added before or during the boiling treatment. By boiling 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 (for example, addition in several portions) and the boiling conditions can be appropriately determined.

For example, when the linalool concentration of a beverage is adjusted by the amount of scented hops used, the bitter-seasoned hops are added to the sugar solution obtained after the saccharification treatment to perform the boiling treatment, which is sufficient immediately before the end of the boiling treatment. Add a quantity of flavored hops and finish the boiling process. By shortening the boiling time with the added scented hops, a fermented malt beverage having a high linalool concentration can be obtained. The scented hops may be added after the boiling process is complete.

The longer the boiling time after adding hops, the easier it is for β-myrcene to volatilize and be removed from the fermentation feedstock. That is, the β-myrcene content of the beverage can be sufficiently reduced by adjusting the boiling time after the addition of hops. When both bitter and scented hops are used, the bitter hops are preferably added early in the boiling process in order to sufficiently reduce the amount of β-myrcene derived from the bitter hops. More specifically, by adding the sugar solution within 10 minutes immediately after the temperature of the sugar solution reaches 100 ° C., β-myrcene extracted from the hop raw material is easily volatilized during the boiling process, and finally in a beverage. The amount of β-myrcene contained can be kept low to a desired range.

After the preparation step and before the fermentation step, it is preferable to remove the meals such as proteins generated by the precipitation from the prepared broth. The lees may be removed by any solid-liquid separation treatment, but in general, the precipitate is removed using a tank called a whirlpool. The temperature of the broth at this time may be 15 ° C. or higher, and is generally about 50 to 100 ° C. After removing the lees, the broth (filtrate) is cooled to an appropriate fermentation temperature with a plate cooler or the like. The broth after removing the lees becomes the fermentation raw material liquid.

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

Further, as a liquor storage step, the obtained fermented liquor is aged in a liquor storage tank, stored and stabilized under a low temperature condition of about 0 ° C., and then the ripened fermented liquor is filtered as a filtration step. , Yeast and insoluble proteins in the temperature range can be removed to obtain the desired fermented malt beverage. The filtration treatment may be a 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 0.4 to 1.0 μm. Further, in order to obtain a desired alcohol concentration, an appropriate amount of water may be added before or after filtration to dilute the alcohol. The obtained fermented malt beverage is usually bottled by a filling step and shipped as a product.

In addition, in the steps after the fermentation step with yeast, for example, by mixing with an alcohol-containing distilled liquid, a fermented malt beverage corresponding to liqueurs under the Liquor Tax Law can be produced. The alcohol-containing distillate may be added before or after water addition for adjusting the alcohol concentration. The alcohol-containing distilled liquid to be added is preferably wheat spirits because it can produce a fermented malt beverage having a more preferable wheat feeling.

When linalol or a fragrance containing the same or furaneol or a fragrance containing the same is used as a raw material, the linalol and furaneol are used as a fermented raw material liquid in order to prevent the added linarol and furaneol from being lost during the manufacturing process. It is preferable to add the furaneol at any time after the boiling treatment, and it is more preferable to add the furaneol in the liquor storage step or the subsequent filtration step.

When linalool and furaneol are added in the liquor storage step or the subsequent filtration step, in order to sufficiently reduce the β-myrcene content of the finally obtained fermented malt beverage, it is added to the fermented liquid before the addition of linalool or the like. On the other hand, it is preferable to ventilate the gas by bubbling treatment or the like. For example, since oxygen is required for yeast growth in the initial stage of the fermentation step, it is preferable to ventilate the gas in the initial stage of the fermentation step. On the other hand, when aeration is performed in the latter stage of the fermentation process or in the liquor storage process, a gas containing no oxygen is preferable, and carbon dioxide gas is more preferable. In order to efficiently remove β-myrcene, it is preferable that the gas is aerated twice or more for the fermentation raw material liquid and the fermentation liquid after the hop raw material is added. For example, air is aerated immediately after the temperature of the fermentation raw material solution reaches the fermentation temperature after the preparation step, and then the air is aerated again after inoculating the fermentation raw material solution with yeast.

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 and the like.

<Measurement of furaneol concentration>
In the following examples, the concentration of furaneol was measured by the GC / MS method.
Specifically, 0.5 g of the test sample was dissolved in 19.5 g of ultrapure water, and 5 μL of 100 ppm of cis-3-heptenol was added as an internal standard substance. Here, for the sample for the calibration curve, 0, 12.5, 25, 50 μL of a 500 ppm furaneol standard solution was added.
Then, 20 mL of dichloromethane was added and shaken at room temperature for 45 minutes to extract the aroma component. Then, dichloromethane was recovered, anhydrous sodium sulfate was added in an appropriate amount to dehydrate, and then concentrated to about 200 μL by nitrogen purging, which was subjected to GC / MS and quantified under the conditions shown below.

[GC / MS analysis conditions]
Measuring equipment: Agilent 6890NGC-5973MSD (manufactured by Agilent)
Column: DB-WAX (length: 60 m, inner diameter: 0.25 mm, film thickness: 0.25 μm, manufactured by J & W)
Temperature program: 38 ° C (10 minutes) → 3 ° C / min → 230 ° C (20 minutes) → 5 ° C / min → 245 ° C (5 minutes)
Injection port temperature / injection amount / mode: 230 ° C / 1 μL / pulsed splitless (pulse pressure: 250 KPa, until 1.01 m)
Carrier gas: He (1.0 mL / min)
Ion source temperature: 230 ° C
Quadrupole temperature: 150 ° C
Ionization method: EI, 70eV
Ion detection method: Scan
Quantitative ion: 128
Qualitative ion: 43.57
Quantitative ion of IS: 96

<Measurement of linalool concentration>
In the following examples, the concentration of linalool was measured by the GC / MS method.
Specifically, the aroma component was extracted from the test sample with a C18 solid-phase column, and the obtained extract was subjected to GC / MS. The internal standard method was used for quantification. Borneol was used as an internal standard substance and was added so as to be 50 ppb in the sample. The GC / MS analysis conditions were as follows.

[GC / MS analysis conditions]
Column: "DB-WAX capillary volume" (length: 60 m, inner diameter: 0.25 mm, film thickness: 0.25 μm, manufactured by Agilent Technologies)
Oven temperature: 40 ° C (10 minutes) → 3 ° C / min → 240 ° C (20 minutes),
Carrier gas: He, 10psi low pressure air supply,
Transfer line temperature: 240 ° C,
MS ion source temperature: 230 ° C,
MSQ pole temperature: 150 ° C,
Front inlet temperature: 200 ° C,
Ions used for quantification: m / z = 110 (borneol), m / z = 93 (linalool).

<Measurement of β-myrcene concentration>
In the subsequent experiments, the concentration of β-myrcene was measured by the SBSE method and the GC / MS method.
Specifically, β-damascone was added to the test sample as an internal standard so as to have a concentration of 0.1 ppb, and then diluted 5-fold. 20 mL of the obtained diluted sample was divided into 30 mL vials. A stirring branch "Twister" (trade name) (length: 20 mm, manufactured by Gerstel) coated with 47 μL of PDMS (polydimethylsiloxane) was placed in the vial, the lid was closed, and the mixture was stirred at 40 ° C. for 2 hours. The hop aroma component was adsorbed on the lid. The stirring branch is then removed from the vial to completely remove water droplets, followed by a thermal desorption unit (TDU), Gerstel) and a programmable temperature-evaporization inlet (CIS4, Gesuteru). It was inserted into a GC / MS equipped with (manufactured by), and GC / MS was performed under the following conditions.

[GC / MS analysis conditions]
Measuring equipment: "Agilent 6890 gas chromatograph" (manufactured by Agilent Technologies)
Detector: "MSD5793N Quadrupole Mass Spectrum" (manufactured by Agilent Technologies)
Column: "DB-WAX capillary volume" (length: 60 m, inner diameter: 0.25 mm, film thickness: 0.25 μm, manufactured by Agilent Technologies)
Injection port temperature: 250 ° C
Injection mode: pulsed splitless injection mode
Injection volume: 1 μL
Carrier gas: helium (1 mL / min)
Column temperature setting: 40 ° C (hold for 5 minutes)-(3 ° C / min) -240 ° C (20 minutes)
Mass-to-charge ratio: 30-350 (m / z)
Ionization conditions: 70 eV
Measurement mode: Single ion-monitoring (SIM) mode Quantification: Conducted by comparing the peak area area of each aroma component with the peak area area of the internal standard product.

<Measurement of 4VG concentration>
In subsequent experiments, the concentration of 4VG was measured by HPLC analysis using a C18 (ODS) column (McMurrough et al., Journal of the Institute of Brewing, 1996, Vol. 102, pp. 327-332). As the mobile phase, a mixed solvent of water / methanol / phosphoric acid (volume ratio: 540/450/10) was used.

[Example 1]
Furaneol, linalool, and β-myrcene were added to the fermented malt beverage, and the effect on drinking response was investigated.

First, a mixture of 20 kg of malt mixed with raw material water was heated according to a conventional method to produce a saccharified solution. The obtained saccharified solution was filtered, 20 kg of liquid sugar (including fructose, 75% by mass of solid content) and hops were added to the obtained filtrate, and then boiled to obtain wort (grain broth). Hops were added in two portions, one at the start of boiling and the other at the end of boiling. The obtained wort was transferred to a settling tank to separate and remove the precipitate, and then the wort extract was hydrated to 12% by mass to prepare a fermentation raw material solution. The obtained fermentation raw material liquid was cooled to about 7 ° C., the cold barley juice was inoculated with brewer's yeast, fermented at about 10 ° C. for 7 days, and then aged in a liquor storage tank for 7 days. The fermented liquid after aging was filtered by a filter (average pore size: 0.65 μm) to obtain a fermented malt beverage A. This fermented malt beverage A had an alcohol content of 5% by volume, a carbon dioxide gas pressure of 0.23 MPa, a furaneol content of 243 ppb, a linalool content of 7.2 ppb, a β-myrcene content of 0.9 ppb, and a 4VG content of 90 ppb.

Furaneol, linalool, and β-myrcene were added to the fermented malt beverage A so that the concentrations in the beverage were as shown in Tables 1 and 2, respectively, to obtain fermented malt beverages B to J.

A sensory evaluation was performed on the drinking response of the fermented malt beverages B to J by a panel of 7 people using the fermented malt beverage A as a control. Specifically, regarding the drinking response of each fermented malt beverage, the control sample (fermented malt beverage A) has 3 points, 1 point feels very weak compared to the control sample, and 2 points feel weaker than the control sample. The evaluation was performed blindly on a 5-point scale, in which 3 points felt the same as the control sample, 4 points felt stronger than the control sample, and 5 points felt much stronger than the control sample. When the average score of the panel of 7 people was 3.5 or more, it was evaluated that there was an effect of improving the drinking response. The evaluation results are shown in Tables 1 and 2. In the sensory evaluation column in the table, "○" indicates that there was an effect of improving drinking response, and "x" indicates that there was no effect of improving drinking response.

As shown in Tables 1 and 2, all of the fermented malt beverages C, E, G, H and I having a furaneol content of 350 ppb or more, a linalool content of 10 ppb or more and a linalool / myrcene ratio of 10 or more. The effect of improving drinking response was observed. On the other hand, although the furaneol content was 350 ppb or more and the linalool content was 10 ppb or more, the fermented malt beverages D and F having a linalool / myrcene ratio of less than 10 did not have an effect of improving the drinking response. Although the linalool content was 10 ppb or more and the linalool / myrcene ratio was 10 or more, the fermented malt beverages B and J having a furaneol content of 250 ppb also did not have an effect of improving the drinking response.

Claims (7)

The furaneol content is 350 ppb or more, the linalool content is 10 ppb or more, and the ratio of the linalool content to the β-myrcene content ([linalool content] / [β-myrcene content]) is 10 or more. Linalool
Use ratio of malt occupying the fermentation feedstock, characterized in der Rukoto less than 100 wt%, fermented malt beverages. The fermented malt beverage according to claim 1, further comprising a 4-vinil guaiacol content of 80 ppb or more. A preparation process in which a mixture containing a fermentation raw material containing malt and water is saccharified, and the obtained saccharified liquid is boiled to prepare a fermentation raw material liquid.
A fermentation process in which yeast is inoculated into the obtained fermentation raw material solution to ferment it.
Have,
The ratio of malt used in the fermentation raw material is less than 100% by mass,
The fermentation content is 350 ppb or more, the linalool content is 10 ppb or more, and the ratio of the linalool content to the β-myrcene content ([linalool content] / [β-myrcene content]) is 10 or more. A method for producing a fermented malt beverage, which comprises producing a fermented malt beverage. The method for producing a fermented malt beverage according to claim 3, wherein the fermentation raw material liquid contains fructose. The method for producing a fermented malt beverage according to claim 3 or 4 , wherein a raw material containing linalol is added to the fermented raw material liquid after the boiling treatment or the fermented liquid after the fermentation step. The boiling treatment time is set so that the ratio of the linalool content to the β-myrcene content of the finally produced fermented malt beverage ([linalool content] / [β-myrcene content]) is 10 or more. The method for producing a fermented malt beverage according to any one of claims 3 to 5, which is adjusted. To improve the drinking response of fermented malt beverages, the content of furaneol, linalool, and β-myrcene in the beverage
Adjusted so that the furaneol content is 350 ppb or more, the linalool content is 10 ppb or more, and the ratio of the linalool content to the β-myrcene content ([linalool content] / [β-myrcene content]) is 10 or more. And
A method for improving the drinking response of a fermented malt beverage, which comprises making the ratio of malt used in the fermented raw material to less than 100% by mass.