FERMENTED MALT BEVERAGE HAVING DESIRABLE AROMA HARMONIZED WITH PLURALITY OF HOP AROMA AND METHOD FOR PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a fermented malt beverage that has not only a simple characteristic aroma of hop but also a complicated aroma and has more desirable aroma and to produce a method for producing the fermented malt beverage.SOLUTION: The method for producing a fermented malt beverage having a complicated aroma of hop using hop as a raw material. In the method, the hop is subjected to heat treatment in advance and after completing all the processes accompanying heating operation included in the method and cooling the heated raw material mixture, the hop is added to the raw material mixture. The hop includes at least one kind of hop selected from the group of a first kind of hop which gives a ratio of linalool concentration (ppb)/5-methyl-hexanoic acid concentration (ppb) of 7.3 or less to a fermented malt beverage when the hop is singly used and at least one kind of hop selected from the group of a second kind of hop which gives a ratio of linalool concentration (ppb)/5-methyl-hexanoic acid concentration (ppb) of 23 or more to a fermented malt beverage when the hop is singly used.SELECTED DRAWING: None