JP5754932B2 - Fermented alcoholic beverage with refreshing oral stimulation - Google Patents

Description

  The present invention relates to a fermented alcoholic beverage in which exhilarating oral irritation is emphasized and a method for producing the same.

  Hops add a refreshing bitterness and aroma to beer. The scent derived from hops has a great influence on the character formation of beer. Attention has been paid to the unique “Fukumika” felt when drinking beer and the aroma after drinking, and the effects of hop usage on these have been studied. The hop essential oil contained in the hop lupulin grains constitutes the hop aroma. As a specific substance example of hop essential oil, linalool is a typical terpene compound contained in hop essential oil, but is a substance that imparts a floral feeling. In addition, about 300 or more compounds constituting essential oils such as myrcene and α-, β-pinene as monoterpenes, α-humulene and β-caryophyllene as sesquiterpenes have been identified to date. Since these essential oil components have an effect on floral feeling and fruit-like beer flavor, by controlling these essential oil components, beer is made with different hop feeling.

  As words expressing aroma characteristics, floral, spicy, citrus, fruity, hoppy, spicy, muscat, etc. are generally used (for example, see Non-Patent Documents 1 to 5). There are many scented odor features. Moreover, although the existence of various aroma components derived from hops is known as described above, studies on aroma and chemical components in sparkling beverages are limited (see Non-Patent Documents 1 to 5). The relationship between typical aromas and chemical components is not clear, and in particular, the relationship between subdivided aroma characteristics and related chemical components is a completely unknown scientific field. Furthermore, there is little knowledge about the interaction between fragrances derived from hops and the interaction between fragrance components.

  Citronellol is a kind of monoterpene and is known to have a rose-like fragrance (see, for example, Patent Document 1). Eudesmol is a type of sesquiterpene and is known as a type of eucalyptus aroma component (see, for example, Patent Document 2). However, in fermented alcoholic beverages using hops, are the “β-citronellol concentration”, “β-eudesmol concentration”, and “ratio of both concentrations” in the beverage associated with specific aroma characteristics? Until now, there was no knowledge at all.

JP 2010-202618 A JP 2004-284990 A

Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties; TORU KISHIMOTO, AKIRA WANIKAWA, KATSUNORI KONO, AND KAZUNORI SHIBATA; J.Agric.Food Chem., 54, 8855-8861 8855, 2006 Comparison of Odor-Active Compounds in the Spicy Fraction of Hop (Humulus lupulusL.) Essential Oil from Four Different Varieties; GRAHAM T.EYRES, PHILIP J. MARRIOTT, AND JEAN-PIERRE DUFOUR; J. Agric. Food Chem., 55, 6252-6261, 2007 Hop Aroma in American Beer; Val E. Peacock, Max L. Deinzer, Lois A. McGill, and Ronald E. Wrolstad; J. Agric. Food Chem., 28, 774-777, 1980 Aging of Hops and Their Contribution to Beer Flavor; Kai C. Lam, Robert T. Foster 11, and Max L. Deinzer; J. Agric. Food Chem., 34, 763-770, 1986 Floral Hop Aroma in Beer; Val E. Peacock, Max L. Deinzer, Sam T. Likens, Gail B. Nickerson, and Lois A. McGill; J. Agric. Food Chem., 29, 1265-1269, 1981

  The subject of this invention is providing the fermented alcoholic beverage in which the refreshing oral irritation | stimulation was emphasized, and its manufacturing method.

  In the detailed research process of beer test brewing using various hop varieties, the present inventors have used many hop varieties and have devised various ways of using them. In the course of the research, the present inventors added a specific amount of the relevant chemical component to the alcoholic beverage (fermented malt beverage), so that the aftertaste is crisp and firm, the aftertaste is dry, and the carbonated-like fine stimulus It has been found that an alcoholic beverage and a method for producing the same can be provided in which refreshing oral irritation such as dryness is emphasized.

  The present inventors first tried various combinations from among a great number of hop varieties, and simultaneously used a combination of specific varieties with different aroma characteristics, so that the aftertaste was tightly crushed and tightened, and the aftertaste was dry. The present inventors have found a specific variety combination that can emphasize such features as carbonic acid-like fine stimulation and dryness.

  Next, the present inventors repeatedly conducted sensory evaluation of test brewed products prepared using various combinations of hops of the varieties of hops and the amount of hops added and the amount of hops added. It came to the discovery of the hop usage which can give the characteristic. In addition, the present inventors also performed chemical analysis of these test brewed products in parallel, and found components that serve as the above-mentioned new aroma index.

  Furthermore, when a sensory evaluation of the current commercial product was performed, there was no product that felt the above-mentioned new fragrance in the commercial product. It was confirmed that there was no product having the same analytical value as that of the test brewed product with the new odor.

  The present inventors have completed the present invention based on the above findings.

That is, the present invention
[1] A fermented alcoholic beverage using hops, wherein the content of β-citronellol and β-eudesmol in the beverage is prepared so as to satisfy the following conditions (1) to (3): A fermented alcoholic beverage with an exhilarating oral stimulation emphasized;
(1) β-citronellol concentration: in the range of 8-21 ppb, and (2) β-eudesmol concentration: in the range of 8-33 ppb, and (3) β-citronellol / β-eudesmol ratio: 0. In the range of 2 to 2.5;
About.

The present invention also provides:
[2] In the production of fermented alcoholic beverages using hops, adding hops containing β-citronellol and hops containing β-eudesmol to the pre-fermentation solution being boiled, -A method for producing a fermented alcoholic beverage with an enhanced refreshing oral irritation characterized by adjusting the contents of citronellol and β-eudesmol so as to satisfy the following conditions (1) to (3):
(1) β-citronellol concentration: in the range of 8-21 ppb, and (2) β-eudesmol concentration: in the range of 8-33 ppb, and (3) β-citronellol / β-eudesmol ratio: 0. In the range of 2 to 2.5;
[3] The above-mentioned [2], wherein a Machueca hop or a cascade hop is used as a hop containing β-citronellol, and a health brooker hop is used as a hop containing β-eudesmol. ], A method for producing a fermented alcoholic beverage with an exhilarating oral irritation emphasized,
[4] Refreshing oral irritation according to [2] or [3] above, characterized in that hops are added to the pre-fermentation solution during boiling so that the hop boiling time is within 5 minutes. A method for producing a fermented alcoholic beverage,
[5] The present invention relates to a fermented alcoholic beverage with an exhilarating oral irritation emphasized by the method for producing a fermented alcoholic beverage according to any one of [2] to [4].

  ADVANTAGE OF THE INVENTION By this invention, the fermented alcoholic beverage in which the fermented alcoholic beverage emphasized refreshing oral irritation in fermented alcoholic beverages using hops, such as beer and sparkling liquor, can be provided. This exhilarating refreshing oral irritation is an unprecedented aroma.

1. Method for Producing Fermented Alcohol Beverage Emphasizing Refreshing Oral Stimulation The method for producing a fermented alcoholic beverage emphasizing refreshing oral irritation of the present invention (hereinafter simply referred to as “production method of the present invention”) is a hop. In the production of fermented alcoholic beverages using, β-citronellol and β in beverages are added by adding hops containing β-citronellol and hops containing β-eudesmol to the pre-fermentation solution being boiled. -The content of udesmol is adjusted so as to satisfy the following conditions (1) to (3) (hereinafter, the three conditions are collectively referred to as "3 conditions").
(1) β-citronellol concentration: in the range of 8-21 ppb, and (2) β-eudesmol concentration: in the range of 8-33 ppb, and (3) β-citronellol / β-eudesmol ratio: 0. Within the range of 2 to 2.5.

  Although the detailed mechanism is unknown, if it adjusts so that the said 3 conditions may be satisfied, the fermented alcoholic beverage which emphasized refreshing oral irritation can be manufactured. Such fermented alcoholic beverages also have good strength and quality. The term “fermented alcoholic beverage with an exhilarating oral irritation” in the present specification means a fermented alcoholic beverage with an emphasized oral irritation that “the aftertaste is tightened” and “the aftertaste is dry”. In addition to (texture), fermented alcoholic beverages that further emphasize carbonated-like irritation and / or oral irritation (texture) of dryness can be suitably exemplified. The presence or absence or degree of oral irritation can be evaluated by sensory evaluation by a panelist, and among them, a score expressing tightened dry oral irritation in 4 stages as shown in Example 3 below is used. Sensory evaluation

  As said condition (1), although the beta-citronellol density | concentration should just be in the range of 8-21ppb, it is preferable that it is in the range of 9-17ppb from a viewpoint which can emphasize refreshing oral irritation more. It can be illustrated, and it can be illustrated more suitably that it is in the range of 9 to 15 ppb. Moreover, as said condition (2), although the beta-eudesmol density | concentration should just be in the range of 8-33 ppb, it is in the range of 15-30 ppb from a viewpoint which can emphasize refreshing oral irritation more. This can be suitably exemplified, more preferably within the range of 18-30 ppb, and even more preferably within the range of 20-28 ppb. Furthermore, as said condition (3), (beta) -citronellol / (beta) -eudesmol ratio should just be in the range of 0.2-2.5, but from a viewpoint which can emphasize a refreshing oral irritation more, It can be preferably exemplified that it is within the range of 0.3 to 1.5, more preferably can be exemplified within the range of 0.3 to 1.0, and 0.3 to 0 More preferably, it is within the range of .8. The β-citronellol / β-eudesmol ratio means the ratio of β-citronellol concentration (ppb) to β-eudesmol concentration (ppb).

  The hop containing β-citronellol is not particularly limited as long as it is a hop containing β-citronellol, but a hop containing a high content of β-citronellol can be preferably exemplified. Cascade hops can be more preferably exemplified, and among them, New Zealand Machueca hops and American cascade hops can be particularly preferably exemplified. In the production method of the present invention, one kind of hops containing β-citronellol may be used, or two or more kinds may be used.

  The hop containing β-eudesmol is not particularly limited as long as it is a hop containing β-eudesmol, but a hop containing a high content of β-eudesmol may be preferably exemplified. Among them, health brooker hops can be more preferably exemplified, and German health brooker hops can be particularly preferably exemplified. In the production method of the present invention, one type of hops containing β-eudesmol may be used, or two or more types of hops may be used.

  In the present specification, “hop containing a high content of β-citronellol” means that the ratio of β-citronellol / β-eudesmol in a storage sample obtained by test brewing using the hop alone under the following conditions is 5 It means a hop that becomes above, and preferably includes a hop that becomes 7 or more, more preferably 15 or more. In addition, the term “hop containing a high content of β-eudesmol” in the present specification refers to β-citronellol / β-eudes in a stored sample obtained by test brewing using the hop alone under the following conditions. It means a hop having a mole ratio of 0.25 or less, preferably 0.2 or less, more preferably 0.14 or less.

[Preparation of tasting liquor sample by test brewing]
Preparation of a storage sample by test brewing is performed using a 1.5 L scale apparatus. First, the prepared wort adjusted to 13.5 degrees is prepared as sample wort (67% malt use ratio, 33% use of auxiliary ingredients (rice, corn grits, corn starch) at the time of preparation). This sample wort is boiled with an electric heater. At that time, the boiling intensity is constant and the evaporation rate is controlled to be 10% in 60 minutes. The hop is added from 0.7 g / L to 3.3 g / L 5 minutes before the end of boiling of the sample wort. After completion of boiling, the same amount of water as the amount of evaporation is added to the sample wort, and the wort is allowed to stand at 95 ° C. for 60 minutes. After filtering the filter paper, brewer's yeast is added to the sample wort cooled with ice water, and a sample subjected to main fermentation for 1 week and post-fermentation for 4 days is used as a tasting sake sample.

  Examples of the specific hop addition time in the production method of the present invention include addition to the pre-fermentation solution during boiling, but the extent of elution of β-citronellol and β-eudesmol into the pre-fermentation solution From the viewpoint of balancing the degree of decomposition in the pre-fermentation solution and more efficiently containing both of these components in the fermented alcoholic beverage, the hop boiling time is preferably within 15 minutes, more preferably within 10 minutes. Further preferably, it can be suitably exemplified that the addition is performed within 7 minutes, more preferably within a range of 3 to 7 minutes, particularly preferably 5 minutes. In the present invention, hops can be used without limitation as long as the hop extraction conditions are the same as when hops are added to the pre-fermentation solution being boiled and boiled for the time described above. Alternatively, a method such as boiling and mixing the boiling product with the pre-fermentation solution can also be employed.

  In the production method of the present invention, the method for adjusting so as to satisfy the above three conditions is not particularly limited, but production such as the type of hops to be used, the amount added, the addition ratio, the timing of adding hops to the pre-fermentation solution, etc. By selecting the conditions, a method of adjusting so as to satisfy the above three conditions can be suitably exemplified. Which production conditions can be selected to adjust to satisfy the above three conditions depends on the type of hop used, the amount added, the addition ratio, and the hop addition time to the pre-fermentation solution. Those skilled in the art can easily understand the above by appropriately adjusting. In addition, the manufacturing method itself of this invention does not differ in particular from the conventional manufacturing method of the fermented alcoholic beverage using a hop except the point adjusted so that the said 3 conditions may be satisfied.

  In the production method of the present invention, the content of β-citronellol and β-eudesmol in the beverage is adjusted by adjusting the content of β-citronellol and β-eudesmol in the fermented alcoholic beverage by gas chromatography / mass spectrometry. (Hereinafter, it is also displayed as “GC / MS”.) The value analyzed and measured can be used as an index. As such GC / MS, any commercially available apparatus can be used without any problem. Moreover, as an analysis / measurement method by GC / MS, a well-known analysis / measurement method of GC / MS can be used. Among them, an analysis / measurement method using borneol (Borneol) as an internal standard substance is preferably exemplified. Among them, the analysis / measurement method using the conditions described in Table 2 to be described later can be exemplified more suitably. Moreover, when analyzing and measuring both components in a fermented alcoholic beverage by GC / MS, it can illustrate suitably providing GC / MS the aromatic component which extracted this fermented alcoholic beverage with the solid-phase column. As such a solid phase column, a C18 solid phase column can be particularly preferably exemplified.

  In the present invention, a particularly preferred method for analyzing and measuring the content of β-citronellol and β-eudesmol in the fermented alcoholic beverage by GC / MS is as follows. Aroma components in the beverage are extracted with a C18 solid phase column and subjected to GC / MS. An internal standard method is used for quantification of the components, and Borneol is added as an internal standard substance to 25 ppb in the sample. As analysis conditions, the conditions in Table 2 described later are used.

2. A fermented alcoholic beverage with an exhilarating oral stimulation emphasized The fermented alcoholic beverage with an exhilarating oral stimulation of the present invention (hereinafter simply referred to as “fermented alcoholic beverage of the present invention”) is a fermented alcohol using hops. In the beverage, the content of β-citronellol and β-eudesmol in the beverage was prepared so as to satisfy the above three conditions. Although the detailed mechanism is unknown, the fermented alcoholic beverage prepared so as to satisfy the above three conditions has an enhanced refreshing oral irritation.

  In the fermented alcoholic beverage of the present invention, the method for preparing so as to satisfy the above three conditions is not particularly limited, but the type of hop used, the amount added, the addition ratio, the timing of adding hops to the pre-fermentation solution, etc. By selecting the production conditions, a method of preparing so as to satisfy the above three conditions can be suitably exemplified. As such manufacturing conditions, the same conditions as the manufacturing conditions described above with respect to the manufacturing method of the present invention can be selected. In addition, as a fermented alcoholic beverage of this invention, the fermented alcoholic beverage manufactured by the manufacturing method of this invention can be illustrated suitably.

  In addition, in the fermented alcoholic beverage of the present invention, the preparation of the content of β-citronellol and β-eudesmol in the beverage is carried out by measuring the content of β-citronellol and β-eudesmol in the fermented alcoholic beverage by gas chromatography / It can be performed using the value analyzed and measured by mass spectrometry (GC / MS) as an index. The analysis / measurement method by GC / MS is as described above for the production method of the present invention.

  The type of the fermented alcoholic beverage of the present invention is not particularly limited as long as it is a fermented alcoholic beverage using hops, but examples thereof include beer, sparkling wine, other sparkling brews and sparkling liqueurs. Preferable examples are beer and sparkling liquor.

EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[Preparation of tasting sake sample by test brewing and sensory evaluation thereof]
The storage sample used for sensory evaluation was prepared using a 1.5 L scale apparatus. First, prepared wort adjusted to 13.5 degrees was prepared as sample wort (use ratio of malt at the time of charging: 67%, use ratio of auxiliary materials (rice, corn grits, corn starch): 33%). This sample wort was heated and boiled with an electric heater. At that time, the boiling intensity was constant, and the evaporation rate was controlled to be 10% in 60 minutes. After boiling, the same amount of water as the amount of evaporation was added to the sample wort, and the wort was allowed to stand at 95 ° C. for 60 minutes. After filtering the filter paper, brewer's yeast was added to the sample wort cooled with ice water, and a sample subjected to main fermentation for 1 week and post-fermentation for 4 days was used as a tasting sake sample. Hop varieties are German health brooker, New Zealand Machuica, and American cascade varieties. More specifically, the hop varieties listed in Table 1 below are used in the addition amounts listed in Table 1. The brewed samples were prepared in each test section (test sections A to E). The hops were added 5 minutes before the end of boiling of the sample wort in any of the test sections. The sensory evaluation of the stored sample was performed by tasting and evaluating the sensory evaluation panel of three people. Moreover, the carbon dioxide gas concentration (w / w%) of the storage sample of each test section was measured with a carbon dioxide gas concentration meter. Table 1 shows the sensory evaluation results and the carbon dioxide concentration values (w / w%) of the sampled alcohol stored in each test section.

  Sensory evaluation with spicy and dead grass-like scent was obtained in test section A using only the health brooker species, but in test section B using only Machuica species, there was no tightening with a fruity scent, sweet scent, A sensory evaluation that the fruity and sweet aroma persists after swallowing. On the other hand, in the test section C used by mixing the health brooker species used in the test section A and the Machuica seed used in the test section B, the fruity and aftertaste are crisp and firm, the aftertaste is dry, and the carbonic acid is fine. Sensory evaluation with irritation and dryness was obtained. What should be noted in the sensory evaluation of the test section C is an exhilarating oral irritation or texture that was not felt in the test section A or the test section B, that is, the aftertaste is tightened, the aftertaste is dry, dry, fine carbonated stimulus, This is a new point of oral stimulation or texture. There have been no reports of cases in which oral irritation or texture has changed by mixing multiple hop varieties.

  Furthermore, the refreshing oral irritation and texture were recognized also in the test area D which used the combination of the health Brooker type and the cascade type in the test area C, replacing the Machuica species used in the test area C with the cascade type. . In addition, as shown in the test section E, the sensory evaluation obtained when only the cascade species was used was a fruity fragrance like lychee and muscat. In addition, even when the test samples B and E were stored and mixed for sensory evaluation, the refreshing oral irritation and texture as described above were not recognized. In addition, since the carbon dioxide gas concentrations in the test sections A to E were almost unchanged as shown in the lowest stage of Table 1, the refreshing oral irritation and texture as described above were caused by changes in the carbon dioxide gas concentration. It was confirmed that it was not caused.

  As described above, it was confirmed that an exhilarating oral irritation or texture could be obtained by combining specific hop varieties.

[Search by GC / MS for index components closely related to the degree of refreshing oral stimulation]
In order to investigate what kind of hop aroma component the refreshing oral irritation or texture in the test sections C and D of Table 1 is derived, first, gas chromatography with a mass spectrometer detector (GC / MS) was used. Thus, the samples stored in test areas A to E in Table 1 were analyzed. And as a result of exhaustively searching for components having different concentrations in the test zones listed in Table 1, differences were found in β-citronellol and β-eudesmol, both of which were associated with a refreshing degree of oral irritation. It was considered as an index candidate.

  In addition, the analysis by GC / MS was performed by extracting the aromatic component in the storage sample of each test section with a C18 solid-phase column, and using it for GC / MS. An internal standard method was used for quantification of the components. Borneol was used as an internal standard substance, and added to 25 ppb in the sample. Among the analysis conditions of hop aroma components in GC / MS, the analysis conditions when β-citronellol and β-eudesmol were quantified are listed in Table 2 below as representatives.

  Table 1 shows the results of measuring the β-citronellol concentration (ppb) and β-eudesmol concentration (ppb) in each test section by GC / MS. Table 1 also shows the ratio of β-citronellol concentration to β-eudesmol concentration (β-citronellol / β-eudesmol ratio) calculated in each test section. As can be seen from the results in Table 1, the firm dry oral irritation is at least a β-citronellol concentration in the range of 13-17 ppb, a β-eudesmol concentration in the range of 12-14 ppb, and , Β-citronellol / β-eudesmol ratio was felt in the range of 1 to 1.3. In order to verify this in more detail, the following test of Example 3 was conducted.

[Verification of efficacy of β-citronellol and β-eudesmol as indicator components]
In order to verify the effectiveness of β-citronellol, β-eudesmol as an indicator component of the refreshing oral irritation or texture obtained in the previous examples, German health brooker hops, As shown in Table 3 below, the amount of hops of New Zealand Machueca species hops added was changed in more detail, and test brewing was carried out to prepare test samples 1-6. The test brewing method followed the method described in Example 1 except for the addition amount (addition ratio) of hops. The sensory evaluation of the stored sample was performed by tasting three sensory evaluation panels and evaluating tight dry oral irritation. The evaluation results were scored for firm dry oral irritation and expressed in four levels: 0: “do not feel”, 1: “feel slightly”, 2: “feel”, 3: “feel strongly”. . The results are shown in Table 3. Further, the β-citronellol concentration (ppb) and β-eudesmol concentration (ppb) of each storage sample of test products 1 to 6 were measured by GC / MS according to the method described in Example 2 above. Based on these measured values, the value of “β-citronellol / β-eudesmol ratio” was calculated. These measured values of β-citronellol concentration (ppb), measured values of β-eudesmol concentration, and “β-citronellol / β-eudesmol ratio” are also shown in Table 3.

  As can be seen from the results in Table 3, the test product 1 has a score of 0, and the test product 6 has a score of 1; In 5, the refreshing oral irritation was clearly felt as the score was 2 or 3, and in Test Samples 3 and 4, the strongest score was 3. When the relationship between these score values and component values was analyzed, the β-citronellol concentration was in the range of 8 to 21 ppb, the β-eudesmol concentration was in the range of 8 to 33 ppb, and β-citronellol / When the β-eudesmol ratio was in the range of 0.2 to 2.5, the refreshing oral irritation to be evaluated was clearly felt. Moreover, in the test products 1 and 6 in which the refreshing oral irritation to be evaluated was not clearly felt in the sensory evaluation, the β-citronellol concentration range, the β-eudesmol concentration range, and the β-citronellol / β -All results were out of the range of the Eudesmol ratio.

(Summary of the range of desirable component values)
In the test sections C and D of Table 1 and the test products 2 to 5 of Table 3, good results were obtained for sensory evaluation such as tightened dry oral irritation, so these results were compared with chemical components. And the desirable range of each component value and ratio was specified as follows.
β-citronellol concentration is in the range of 8-21 ppb,
β-eudesmol concentration is in the range of 8-33 ppb, and
β-citronellol / β-eudesmol ratio is in the range of 0.2 to 2.5.

[Analysis results of commercial products]
Sensory tests were performed on the current commercial products, but the refreshing oral stimuli such as the aftertaste that was newly found in the present invention was sharp and firm, the aftertaste was dry, the carbonated fine irritation, and the dryness were clear. There was no product to feel. Therefore, the analysis values of the commercially available β-citronellol concentration, β-eudesmol concentration, and β-citronellol / β-eudesmol ratio are desirable for the component values and ratios defined in Example 3 above. Differences should be found when compared to ranges. Therefore, 16 types of commercial products (beer) were prepared, and the β-citronellol concentration (ppb) and β-eudesmol concentration (ppb) of these commercial products were determined according to the method described in Example 2 above. It measured by MS and the value of "beta-citronellol / beta-eudesmol ratio" was computed based on those measured values. Table 4 shows the measured value (ppb) of the β-citronellol concentration, the measured value of the β-eudesmol concentration, and the value of “β-citronellol / β-eudesmol ratio”. Of the numerical values in Table 4, numerical values that fall within the range defined in the above-described Example 3 are shown in bold and underlined.

  As can be seen from the results in Table 4, it was shown that none of the commercial products satisfy the three ranges defined in Example 3 described above at the same time. Therefore, in the commercial product, the aftertaste that is newly found in the present invention is sharp and firm, the aftertaste is dry, carbonated fine irritation, dry, a product that clearly feels refreshing oral irritation, i.e. dry The fact that there was no product that emphasized refreshing oral irritation was supported by chemical component values.

  The present invention can be used in the field of fermented alcoholic beverages using hops such as beer and happoshu. More specifically, the present invention provides a fermented alcoholic beverage with a refreshing oral irritation that is an aroma not found in conventional fermented alcoholic beverages.

Claims (5)

In a fermented alcoholic beverage using hops, the content of β-citronellol and β-eudesmol in the beverage is prepared so as to satisfy the following conditions (1) to (3): Fermented alcoholic beverage with a strong emphasis on oral stimulation.
(1) β-citronellol concentration: in the range of 8-21 ppb, and (2) β-eudesmol concentration: in the range of 8-33 ppb, and (3) β-citronellol / β-eudesmol ratio: 0. Within the range of 2 to 2.5. In the production of fermented alcoholic beverages using hops, by adding hops containing β-citronellol and hops containing β-eudesmol to the pre-fermentation solution being boiled, β-citronellol in the beverage and adjusting the content of β-eudesmol to satisfy the following conditions (1) to (3):
(1) β-citronellol concentration: in the range of 8-21 ppb, and (2) β-eudesmol concentration: in the range of 8-33 ppb, and (3) β-citronellol / β-eudesmol ratio: 0. Within the range of 2 to 2.5. The hops of Machueca species or cascade species are used as hops containing β-citronellol, and the health brooker type hops are used as hops containing β-eudesmol. A method for producing a fermented alcoholic beverage in which exhilarating oral stimulation is emphasized. The fermented alcoholic beverage with enhanced refreshing oral irritation according to claim 2 or 3, characterized in that the hop is added to the pre-fermentation solution during boiling so that the hop boiling time is within 5 minutes. Production method. A fermented alcoholic beverage with an exhilarating oral irritation emphasized by the method for producing a fermented alcoholic beverage according to any one of claims 2 to 4.