Beer-flavored beverage, method for producing beer-flavored beverage, and method for improving the flavor of beer-flavored beverage

Abstract

To provide a beer-taste beverage in which depth of taste, lingering sourness and ripe mandarin orange-like rich aroma are enhanced, a method for producing beer-taste beverage, and a method for improving flavor of beer-taste beverage.SOLUTION: A beer-taste beverage according to the present invention has a 3-sulfanylhexyl acetate content of 5 ppt or more. A method for producing the beer-taste beverage according to the present invention includes a step of adjusting the content of 3-sulfanylhexyl acetate to 5 ppt or more. A method for improving flavor of the beer-taste beverage according to the present invention is a method for enhancing the depth of taste, lingering sourness and ripe mandarin orange-like rich aroma of beer-taste beverage includes a step of making the content of 3-sulfanylhexyl acetate 5ppt or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for enhancing the flavor of a beer-taste beverage. [Background technology]

[0002] In order to meet the diverse tastes of consumers, many types of beer-flavored beverages and their manufacturing methods have been proposed.

[0003] For example, Patent Document 1 discloses a beer-flavored beverage having a carbohydrate concentration of 1.5 g / 100 mL or less, and satisfying at least one of the following: a bitterness value of the beer-flavored beverage of 18 BUs or more, and a color of the beer-flavored beverage of 7 EBC or more. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 2021-003127 Summary of the Invention [Problem to be solved by the invention]

[0005] The invention described in Patent Document 1 aims to provide a beer-flavored beverage that has an excellent balance between strong impact when drunk and ease of drinking, and focuses on bitterness value and color.

[0006] Meanwhile, the inventors wished to provide consumers with a beer-taste beverage that exhibits a flavor and taste never before seen by imparting flavor characteristics different from conventional beer-taste beverages. The inventors then considered that if they could enhance the distinctive flavor characteristics such as the depth of flavor that suggests aging (appropriately referred to as "depth of flavor"), the lingering sourness that enhances drinkability (appropriately referred to as "lingering sourness"), and the rich aroma reminiscent of ripe mandarin oranges (appropriately referred to as "rich aroma like ripe mandarin oranges"), they could achieve significant differentiation from conventional beer-flavored beverages.

[0007] Therefore, the present invention aims to provide a beer-taste beverage that has enhanced depth of flavor, lingering sourness, and a rich aroma reminiscent of ripe mandarin oranges, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage. [Means for solving the problem]

[0008] The above problems can be solved by the following means. (1) The content of 3-sulfanylhexyl acetate is 30 ppt or more and 80 ppt or less. It does not contain citrus fruits, has an alcohol content of 4-6 v / v%, a malt ratio of 20-100%, and a gas pressure of 2.0-3.0 kg / cm at 20°C. 2 and is a fermented beverage. Beer-flavored beverage. (2) The beer-taste beverage according to item 1, wherein the malt ratio is less than 50% by mass. ( 3 ) 3-sulfanylhexyl acetate content is 30 ppt or more and 80 ppt or less The alcohol content is 4-6 v / v%, the malt ratio is 20-100%, and the gas pressure at 20°C is 2.0-3.0 kg / cm. 2 Let's say Includes processes It is a fermented drink A method for producing a beer-flavored beverage. ( 4 ) It is a fermented drink A flavor improving method for enhancing the depth of flavor, lingering sourness, and rich aroma of ripe mandarin oranges of a beer-flavored beverage, comprising adjusting the content of 3-sulfanylhexyl acetate to 30 ppt or more and 80 ppt or less. The alcohol content is 4-6 v / v%, the malt ratio is 20-100%, and the gas pressure at 20°C is 2.0-3.0 kg / cm. 2 Let's say A method for improving the flavor of a beer-flavored beverage, comprising the steps of: [Effects of the Invention]

[0009] The beer-taste beverage according to the present invention has enhanced depth of flavor, lingering sourness, and a rich aroma reminiscent of ripe mandarin oranges. The method for producing a beer-taste beverage according to the present invention can produce a beer-taste beverage that has enhanced depth of flavor, a lingering sourness, and a rich aroma reminiscent of fully ripe mandarin oranges. The method for improving the flavor of a beer-taste beverage according to the present invention can enhance the depth of flavor, lingering sourness, and rich aroma reminiscent of ripe mandarin oranges in a beer-taste beverage. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, a description will be given of an embodiment (present embodiment) of a beer-taste beverage, a method for producing a beer-taste beverage, and a method for enhancing the flavor of a beer-taste beverage according to the present invention.

[0011] [Beer-flavored beverage] The beer-taste beverage according to this embodiment is a beverage having a 3-sulfanylhexyl acetate content equal to or greater than a predetermined value. Here, a beer-taste beverage, also known as a beer-like beverage, is a beverage that has a beer-like flavor or aroma, or in other words, a beverage prepared to have a beer-like flavor or aroma. Examples of beer-taste beverages include those classified as "sparkling alcoholic beverages" (beer, happoshu, and other sparkling alcoholic beverages) as defined by the Liquor Tax Act (promulgated June 20, 2018 (Act No. 59 of 2018)). Examples of the aforementioned other sparkling alcoholic beverages include "other brewed alcoholic beverages (sparkling) (1)" and "liqueurs (sparkling) (2)." Furthermore, beer-taste beverages may also include beverages and soft drinks (e.g., non-alcoholic beer-taste beverages) that do not fall under the category of sparkling alcoholic beverages as defined by the Liquor Tax Act, as long as they have a beer-like flavor or aroma. Below, each element that constitutes the beer-taste beverage according to this embodiment will be described.

[0012] (3-sulfanylhexyl acetate) 3-sulfanylhexylacetate has the chemical formula CH 16 It is a type of thiol compound represented by O2S and has grapefruit-like odor characteristics. The inventors have discovered that 3-sulfanylhexyl acetate enhances the depth of flavor of beer-flavored beverages, giving them a sense of maturity (creating a stronger sense of depth), enhances the lingering sourness that improves drinkability, and enhances the rich aroma reminiscent of fully ripe mandarin oranges.

[0013] The content of 3-sulfanylhexyl acetate is preferably 5 ppt or more, more preferably 6 ppt or more, 7 ppt or more, 8 ppt or more, 9 ppt or more, 10 ppt or more, 15 ppt or more, 20 ppt or more, 30 ppt or more, 40 ppt or more, or 50 ppt or more. By having the content of 3-sulfanylhexyl acetate be equal to or greater than a predetermined value, it is possible to enhance the depth of flavor, the lingering sourness, and the rich aroma of ripe mandarin oranges. The content of 3-sulfanylhexyl acetate is preferably 110 ppt or less, more preferably 1000 ppt or less, 80 ppt or less, 70 ppt or less, or 60 ppt or less. By keeping the content of 3-sulfanylhexyl acetate at a predetermined value or less, it is possible to avoid a situation in which the rich, ripe mandarin orange-like aroma is reduced. In this specification, the unit "ppt" is synonymous with "ng / L."

[0014] The content of 3-sulfanylhexyl acetate can be measured, for example, by the method described in "8.22 Low-boiling point aroma components" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013) (a method using a headspace gas chromatograph with FID).

[0015] (malt ratio) The malt ratio is, more specifically, the ratio of the weight of malt to the total weight of ingredients other than water and hops used in the production of a beer-taste beverage. Malt is barley that has been germinated, roasted, and then the roots removed. Barley includes barley, wheat, rye, oats, etc., with barley being preferred.

[0016] The malt ratio of the beer-taste beverage according to this embodiment is not particularly limited, but may be, for example, as follows: The malt ratio is, for example, 100% (weight %) or less, less than 100%, 75% or less, 71% or less, less than 50%, less than 25%, or 23% or less, or 1% or more, 10% or more, 15% or more, or 20% or more.

[0017] (Alcohol content) The alcohol content of the beer-flavored beverage according to this embodiment is not particularly limited, but may be, for example, less than 1% (v / v%), and is preferably 1% (v / v%) or more, 3% or more, 4% or more, or 5% or more, and 15% or less, 10% or less, 9% or less, 8% or less, or 6% or less.

[0018] The alcohol content of the beer-flavored beverage according to this embodiment may be that of a beverage obtained by fermenting a barley-derived ingredient, but may also be adjusted by adding distilled alcohol to the beverage as appropriate, or, if the beverage is not fermented (in the case of blending), may be adjusted by adding distilled alcohol alone. Examples of distilled alcohols include various spirits such as shochu, brandy, vodka, and whiskey, as well as raw material alcohol. One type of distilled alcohol may be used alone, or two or more types may be used in combination. In this specification, "spirits" refers to spirits that are distilled alcoholic beverages, and may differ from spirits defined by the Liquor Tax Act. In this specification, "alcohol" refers to ethanol unless otherwise specified. The alcohol content of beer-taste beverages can be measured, for example, according to the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 Alcohol Content (Vibration Density Meter Method).

[0019] (foaming) The beer-taste beverage according to this embodiment is preferably sparkling. The gas pressure of the beer-taste beverage according to this embodiment at 20°C is not particularly limited, but may be, for example, 2.0 kg / cm 2 More than 2.2kg / cm 2 More than 2.3kg / cm 2 Over 2.4kg / cm 2 or more, 5.0 kg / cm 2 Below, 4.0kg / cm 2 Below, 3.0kg / cm 2 The gas pressure of a beer-taste beverage can be measured, for example, in accordance with National Tax Agency Specified Analysis Method (Instruction) 8-3 Gas Pressure.

[0020] (others) The beer-taste beverage of this embodiment may contain, or of course may not contain, sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, and the like (hereinafter referred to as "additives") typically used in beverages, provided that the desired effects of the present invention are not impaired. Examples of sweeteners that can be used include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of acidulants that can be used include adipic acid, citric acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and phosphoric acid. Examples of salts that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fibers that can be used include indigestible dextrin, pectin, polydextrose, and guar gum hydrolyzate. The above-mentioned raw materials can be generally commercially available.

[0021] (Citrus ingredients) The beer-taste beverage according to this embodiment may not contain citrus ingredients. Here, "citrus material" refers to citrus fruit materials, specifically fruit juice (juice obtained by squeezing the fruit), extract (an extract in which active ingredients are extracted from the fruit or fruit juice using water, alcohol, etc.), and peel (outer pericarp) derived from citrus fruits. Citrus fruits include grapefruit, lemon, lime, mandarin orange, orange, yuzu, shikuwasa, iyokan, unshu mandarin, kabosu, Kishu mandarin, quinotto, koji, sanbokan, citron, jabara, sudachi, daidai, tachibana, tangor, natsumikan, hassaku, hanayuzu, hyuganatsu, pomelo, ponkan (mandarin orange), and the like, but grapefruit is particularly preferred.

[0022] (bottled beer-flavored beverage) The beer-taste beverage according to this embodiment can be provided in a variety of containers. By packaging the beer-taste beverage in a variety of containers, deterioration in quality due to long-term storage can be effectively prevented. The container may be any container that can be sealed, such as a metal (aluminum, steel, etc.) can or barrel. Glass containers, plastic bottles, etc. may also be used. There are no particular restrictions on the capacity of the container, and any container currently in circulation may be used. Metal containers are preferred because they completely block gas, moisture, and light, and can maintain stable quality at room temperature for long periods of time.

[0023] As described above, the beer-flavored beverage according to this embodiment has enhanced depth of flavor, a lingering sourness, and a rich aroma reminiscent of ripe mandarin oranges.

[0024] [Beer-flavored beverage manufacturing method] Next, a method for producing a beer-taste beverage according to this embodiment will be described. The method for producing a beer-taste beverage according to this embodiment includes a step of adjusting the content of 3-sulfanylhexyl acetate to a predetermined value or more, and more specifically, the method for producing a beer-taste beverage according to this embodiment includes a pre-fermentation step, a fermentation step, and a post-fermentation step.

[0025] (Pre-fermentation process) In the pre-fermentation step, malt, barley, sugars, enzymes, various additives, auxiliary materials, etc. are appropriately mixed and the raw materials are saccharified to obtain a saccharified liquid. The saccharified liquid is then appropriately filtered to obtain wort, which is then appropriately subjected to addition of hops, boiling, cooling, etc. to prepare a pre-fermentation liquid. The timing of adding hops can be selected as appropriate and is not limited to this.

[0026] The pre-fermentation solution prepared in the pre-fermentation step is not particularly limited as long as it contains a barley-derived raw material (malt, barley, or an extract thereof) that serves as a nitrogen source and carbon source that can be assimilated by yeast. The nitrogen source and carbon source are not particularly limited as long as they are assimilated by yeast. The nitrogen source that can be assimilated by yeast is, for example, at least one of the amino acids and peptides contained in the barley-derived raw material. The carbon source that can be assimilated by yeast is, for example, the sugars added in the pre-fermentation step described above or the sugars contained in the barley-derived raw material.

[0027] The malt used in the pre-fermentation step is barley that has been germinated, roasted, and then the roots removed, and the barley used in the pre-fermentation step is ungerminated barley. The barley used in the pre-fermentation step includes barley, wheat, rye, oats, etc., but barley is preferred. The malt ratio can be controlled by adjusting the amount of malt used in the raw materials.

[0028] The auxiliary ingredients used in the pre-fermentation process include the items listed in Article 4, Paragraph 2 of the Enforcement Regulations of the Liquor Tax Act (amended by promulgation on March 31, 2018 (Ministry of Finance Ordinance No. 19 of 2018)), as well as fruit (including dried or boiled fruit, and concentrated fruit juice).

[0029] The hops used in the pre-fermentation step are not particularly limited, and examples thereof include dried hops, hop pellets, hop extract, and hop cones (cones and cones), as well as processed hop products such as low hops, hexa hops, tetra hops, and iso-hop extracts.

[0030] (Fermentation process) The fermentation step is a step of adding yeast to a pre-fermentation liquid and carrying out alcoholic fermentation. In this embodiment, for example, yeast is added to a pre-fermentation liquid whose temperature has been adjusted in advance to a predetermined range (for example, a range of 0 to 40°C) to prepare a fermentation liquid, and then fermentation is carried out.

[0031] The fermentation step may further include aging. The aging is carried out by maintaining the fermented liquid after the fermentation as described above at a predetermined temperature for a predetermined time. This aging process allows insoluble matter in the fermented liquid to precipitate, removing turbidity and improving flavor.

[0032] In this way, in the fermentation process, a post-fermentation liquid containing ethanol produced by the yeast and various components can be obtained. The concentration of ethanol (alcohol content) contained in the post-fermentation liquid can be, for example, 1 to 20%.

[0033] (Post-fermentation process) The post-fermentation process is a process in which the post-fermentation liquid is subjected to a predetermined treatment to ultimately obtain a beer-taste beverage. An example of the post-fermentation process is filtration of the post-fermentation liquid obtained in the fermentation process (so-called primary filtration). This primary filtration can remove insoluble solids and yeast from the post-fermentation liquid. The post-fermentation process may also include microfiltration of the post-fermentation liquid (so-called secondary filtration). Secondary filtration can remove unwanted bacteria and remaining yeast from the post-fermentation liquid. Instead of microfiltration, the post-fermentation liquid may be sterilized by heating. The primary filtration, secondary filtration, and heating in the post-fermentation process can be performed using equipment commonly used in producing beer-taste beverages. The post-fermentation process also includes the step of filling the container as described above.

[0034] The following methods can be used to ensure that the 3-sulfanylhexyl acetate content in a beer-taste beverage obtained by a post-fermentation process is equal to or greater than a specified value (or within a specified range). For example, the content of 3-sulfanylhexyl acetate can be controlled by adding the component (or a raw material such as a flavoring agent containing the component) in the pre-fermentation process to the post-fermentation process (particularly the post-fermentation process). Increasing the content of 3-sulfanylhexyl acetate can be achieved by adding a larger amount of hops than usual, by increasing the proportion or amount of late hopping (hops added just before the end of boiling) or dry hopping (hops added during fermentation or aging), or by adjusting the type of hops. There are no particular restrictions on the variety of hops used when increasing the content of 3-sulfanylhexyl acetate, but preferred varieties include Hallertau Blanc, Mandarina Bavaria, Citra, Ekuanot, Galaxy, and Nelson Sauvin.

[0035] The beer-taste beverage according to this embodiment can also be produced without going through a fermentation process, that is, the beer-taste beverage according to this embodiment may be produced as a non-fermented beverage. In this case, the method for producing a beer-taste beverage according to this embodiment includes a blending step (mixing step) in which raw materials such as water, 3-sulfanylhexyl acetate, additives, malt extract, and distilled alcohol are appropriately added to a mixing tank, and a post-processing step in which processing such as filtration, sterilization, addition of carbon dioxide gas, and filling into containers is carried out.

[0036] When producing a beer-flavored beverage that does not contain citrus ingredients, the ingredients in the pre-fermentation process and the ingredients in the blending process should not contain any of the above-mentioned citrus ingredients (no citrus ingredients used in the ingredients).

[0037] As described above, the method for producing a beer-taste beverage according to this embodiment can produce a beer-taste beverage that has enhanced depth of flavor, a lingering sourness, and a rich aroma reminiscent of ripe mandarin oranges.

[0038] [Method for improving the flavor of beer-flavored beverages] Next, the method for enhancing the flavor of a beer-taste beverage according to this embodiment will be described. The method for improving the flavor of a beer-flavored beverage according to this embodiment is a method for enhancing the depth of flavor, lingering sourness, and rich aroma of ripe mandarin oranges of the beer-flavored beverage, and includes a step of increasing the content of 3-sulfanylhexyl acetate to a predetermined value or more. The content of each component is the same as that described above for the "beer-flavored beverage."

[0039] As described above, the method for enhancing the flavor of a beer-flavored beverage according to this embodiment can enhance the depth of flavor, lingering sourness, and rich aroma reminiscent of ripe mandarin oranges in a beer-flavored beverage. [Example]

[0040] Next, the present invention will be described by way of examples that satisfy the requirements of the present invention and comparative examples that do not.

[0041] [Sample preparation] Samples 1-1 to 1-5 were prepared from commercially available beer (fermented beer, alcohol content: 5 v / v%, gas pressure at 20 °C: 2.2 kg / cm 2 A base liquid (malt ratio: 100%) was prepared. In addition, samples 2-1 to 2-5 were pilot sample beer (fermented beer, alcohol content: 5 v / v%, gas pressure at 20 °C: 2.4 kg / cm 2 A base liquid was prepared using a malt ratio of 71%. In addition, samples 3-1 to 3-5 were prepared using commercially available beer (fermented beer, alcohol content: 5.5 v / v%, gas pressure at 20 °C: 2.4 kg / cm 2 A base liquid was prepared using a malt ratio of 23%. Then, 3-sulfanylhexyl acetate was added to each base solution as appropriate to prepare the samples shown in Table 1.

[0042] Furthermore, because the amount of 3-sulfanylhexyl acetate added when preparing the samples was very small, the malt ratio, alcohol content, gas pressure, etc. of each sample can be determined to be the same as those of the base liquid. In addition, the content of 3-sulfanylhexyl acetate in each base solution was measured using a gas chromatograph mass spectrometer (GC / MS), but since all were below the measurement limit, the content of each base solution was considered to be 0 ppt.

[0043] [Exam Contents] For each sample produced by the above-mentioned method, five selected panelists with discriminating abilities independently scored the samples on a 5-point scale from 1 to 5 according to the following evaluation criteria for "depth of flavor suggesting aging," "lingering sourness that enhances drinkability," "rich aroma reminiscent of fully ripe mandarin oranges," and "grapefruit-like aroma," and then calculated the average score. Each evaluation was carried out by drinking each sample.

[0044] For each evaluation, a sample with a sample number ending in 1 was used as the control sample, and the score shown in the table for that control sample was used as the reference score. Each evaluation was performed by comparing it with a control sample with the same sample number beginning with the same number. Specifically, the control samples were samples 1-1, 2-1, and 3-1, and for example, the evaluation of "depth of flavor that suggests maturity" for sample 3-3 was performed by comparing it with sample 3-1 (control sample) with the same sample number beginning with the end number 1, which was given a score of 1 (reference score) for "depth of flavor that suggests maturity."

[0045] (Deepness of flavor that gives a sense of maturity: Evaluation criteria) The evaluation of the depth of flavor that gives a sense of maturity was carried out on a 5-point scale, with the depth of flavor that gives a sense of maturity of the control sample being the standard (1 point), 5 points being when "the depth of flavor that gives a sense of maturity is strongly felt," and 1 point being when "the depth of flavor that gives a sense of maturity is no different from the control."The higher the score for the evaluation of the depth of flavor that gives a sense of maturity, the more enhanced and preferable it is.

[0046] Furthermore, "a depth of flavor that evokes aging" refers to a state in which the flavor has depth that evokes the sensation of depth of flavor that is obtained by aging a fermented beverage (changes in various components).

[0047] (Lingering sourness that enhances drinkability: Evaluation criteria) The evaluation of the lingering sourness that enhances drinkability was carried out on a 5-point scale, with the lingering sourness that enhances drinkability of the control sample being the standard (1 point), 5 points for "a strong lingering sourness that enhances drinkability" and 1 point for "the lingering sourness that enhances drinkability is no different from the control." The higher the score for the lingering sourness that enhances drinkability, the more enhanced it is and the more preferable it is judged to be.

[0048] "Lingering sourness that enhances drinkability" refers to a sourness that lingers in the aftertaste, making you want to drink another glass.

[0049] (Rich aroma reminiscent of ripe mandarin oranges: Evaluation criteria) The evaluation of the rich aroma reminiscent of ripe mandarins was carried out on a 5-point scale, with the rich aroma reminiscent of ripe mandarins in the control sample being given a standard score of 1, and 5 points being given for "a strong rich aroma reminiscent of ripe mandarins" and 1 point being given for "the rich aroma reminiscent of ripe mandarins is no different from the control."The higher the score for the rich aroma reminiscent of ripe mandarins, the more enhanced and preferable it is.

[0050] The "rich aroma reminiscent of ripe mandarin oranges" refers to the aroma that wafts through the nose while drinking a beer-flavored beverage, and is an aroma that evokes the aroma of rich, ripe mandarin oranges.

[0051] (Grapefruit-like scent: evaluation criteria) The grapefruit-like scent was evaluated on a 5-point scale, with the grapefruit-like scent of the control sample being given a standard score of 1 (5 points) and the grapefruit-like scent being "strongly perceived" being given a score of 1 (1 point). The grapefruit-like scent was evaluated as being no different from the control, with a higher score indicating a stronger, more preferable scent.

[0052] The term "grapefruit-like aroma" refers to the aroma that wafts through the nose when drinking a beer-flavored beverage, and is an aroma that is reminiscent of grapefruit.

[0053] The table shows the evaluation results for each sample. In addition, "3SHA" in the table stands for 3-sulfanylhexyl acetate.

[0054] [Table 1]

[0055] (Review of results) Samples 1-1 to 1-5 are samples with a malt ratio of 100%, samples 2-1 to 2-5 are samples with a malt ratio of 71%, and samples 3-1 to 3-5 are samples with a malt ratio of 23%. When the results of these samples were examined, it was confirmed that, regardless of the malt ratio, when the content of 3-sulfanylhexyl acetate reached a certain level, the scores for "depth of flavor that suggests aging," "lingering acidity that enhances drinkability," and "rich aroma reminiscent of ripe mandarin oranges" all increased. However, it was also confirmed that the score for "rich aroma reminiscent of ripe mandarin oranges" decreased slightly when the content of 3-sulfanylhexyl acetate was significantly higher.

[0056] For the "grapefruit-like aroma," the score increased as the content of 3-sulfanylhexyl acetate increased, while for the "rich aroma reminiscent of ripe mandarin oranges," as mentioned above, the score increased as the content of 3-sulfanylhexyl acetate increased, but if the content increased too much, the score decreased slightly. These results confirmed that the "rich aroma reminiscent of ripe mandarin oranges" shows a tendency that is clearly different from the "grapefruit-like aroma," and that the flavor characteristics of the two are not related.

[0057] Furthermore, among samples 1-1 to 1-5, when judging comprehensively the three results of "enhancing the depth of flavor that gives a sense of aging," "enhancing the lingering acidity that increases drinkability," and "enhancing the rich aroma reminiscent of ripe mandarin oranges," samples 1-2 to 1-5 were judged to be preferable, with samples 1-3 to 1-5 being judged to be more preferable. Similarly, among Samples 2-1 to 2-5, when the three results were comprehensively judged, Samples 2-2 to 2-5 were judged to be preferable, and Samples 2-3 to 2-5 were judged to be more preferable. Similarly, among Samples 3-1 to 3-5, when the three results were comprehensively judged, Samples 3-2 to 3-5 were judged to be preferable, and Samples 3-3 to 3-5 were judged to be more preferable.

Claims

1. A beer-flavored beverage that is a fermented beverage, has a 3-sulfanylhexyl acetate content of 30 ppt or more and 80 ppt or less, does not contain any citrus fruit material, has an alcohol content of 4 to 6 v / v%, has a malt ratio of 20 to 100%, and has a gas pressure at 20°C of 2.0 to 3.0 kg / cm 2.

2. 2. The beer-taste beverage according to claim 1, wherein the malt content is less than 50% by mass.

3. A method for producing a beer-taste fermented beverage includes the steps of adjusting the 3-sulfanylhexyl acetate content to between 30 ppt and 80 ppt, eliminating the inclusion of citrus fruit materials, adjusting the alcohol content to between 4 and 6 v / v%, adjusting the malt ratio to between 20 and 100%, and adjusting the gas pressure at 20°C to between 2.0 and 3.0 kg / cm2.

4. A flavor improvement method for enhancing the depth of flavor, lingering sourness, and rich aroma of ripe mandarin oranges of a fermented beer-flavored beverage, comprising: A method for improving the flavor of a beer-taste beverage, comprising the steps of adjusting the 3-sulfanylhexyl acetate content to 30 ppt or more and 80 ppt or less, eliminating the inclusion of citrus fruit materials, adjusting the alcohol content to 4 to 6 v / v%, adjusting the malt ratio to 20 to 100%, and adjusting the gas pressure at 20°C to 2.0 to 3.0 kg / cm 2.

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