Beverage, method for manufacturing a beverage, and method for improving the flavor of a beverage

Abstract

To provide a beverage in which an aging flavor is enhanced, a production method of the beverage, and a flavor enhancing method of the beverage.SOLUTION: A beverage contains 0.1-9.0 ppm of anethole and 0.1-7.5 ppm of eugenol. A production method of the beverage includes a step of containing 0.1-9.0 ppm of anethole and 0.1-7.5 ppm of eugenol in the beverage. A flavor enhancing method of the beverage is for enhancing an aging flavor of the beverage and includes the step of containing 0.1-9.0 ppm of anethole and 0.1-7.5 ppm of eugenol in the beverage.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] To meet the diverse tastes of consumers, various beverages with different flavor characteristics and processed products for adding special flavors to beverages have been proposed.

[0003] For example, Patent Document 1 discloses a method for producing a hop product exhibiting a roasted green tea-like aroma, which includes a step of heat-treating hops or a hop product at a temperature of 150 to 200°C in the absence of superheated steam, and wherein the product of the heating temperature and heating time (°C × minutes) is 1200 to 2000. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2020-22478 [Overview of the project] [Problems that the invention aims to solve]

[0005] The invention described in Patent Document 1 is an invention of a hop processed product for imparting a novel aroma, and according to Patent Document 1, it is explained that a roasted green tea-like aroma can be imparted to beer-flavored beverages.

[0006] On the other hand, the inventors of this invention, after studying the flavor profile of beer-flavored beverages, decided that they wanted to create a beer-flavored beverage with a harmonious and profound flavor profile by enhancing the flavor profile of well-aged alcoholic beverages (the so-called "mature feel"), rather than the sharp, angular flavor profile of young beer immediately after fermentation.

[0007] Furthermore, as mentioned above, this "sense of maturity" refers to the harmonious and profound aroma and flavor that can be felt when alcoholic beverages have matured. Therefore, the inventors believe that by imbuing a variety of beverages, not just beer-flavored drinks, with this "sense of maturity," it may be possible to provide beverages with new and unprecedented flavor characteristics.

[0008] Therefore, the object of the present invention is to provide a beverage with enhanced maturity, a method for producing a beverage, and a method for improving the flavor of a beverage. [Means for solving the problem]

[0009] The aforementioned problem can be solved by the following means. (1) The anethole content is 0.1 to 9.0 ppm, and the eugenol content is 0.1 to 7.5 ppm. Beer-flavored beverage . (2) The product described in (1) above, wherein the anethole content is 0.5 to 5.0 ppm and the eugenol content is 1.0 to 4.0 ppm. Beer-flavored beverage . ( 3 This process includes adjusting the anethole content to 0.1-9.0 ppm and the eugenol content to 0.1-7.5 ppm. Beer-flavored beverage A method for manufacturing this product. ( 4 ) Beer-flavored beverage A method for enhancing the aroma and flavor that increases the sense of maturity, the aforementioned Beer-flavored beverage A method for improving the flavor of a beverage, comprising the step of setting the anethole content to 0.1 to 9.0 ppm and the eugenol content to 0.1 to 7.5 ppm. [Effects of the Invention]

[0010] The beverage according to the present invention has an enhanced sense of maturity. The method for producing beverages according to the present invention can produce beverages with an enhanced sense of maturity. The method for improving the flavor of a beverage according to the present invention can enhance the sense of maturity. [Modes for carrying out the invention]

[0011] The following describes the embodiment of the beverage, the method for producing the beverage, and the method for improving the flavor of the beverage according to the present invention.

[0012] [Beverage] The beverage according to this embodiment contains anethole and eugenol, wherein the anethole content is within a predetermined range and the eugenol content is within a predetermined range. Furthermore, while the beverages according to this embodiment are not particularly limited, examples of alcoholic beverages containing alcohol include beer-flavored beverages, chuhai-flavored beverages, wine-flavored beverages, etc., and examples of non-alcoholic beverages that do not contain alcohol include beer-flavored non-alcoholic beverages, carbonated beverages, fruit beverages, sports drinks, tea-based beverages, coffee, and dairy beverages. Here, beer-flavored beverages, also called beer-like beverages, are beverages that have a beer-like flavor or aroma, or in other words, beverages that are prepared to have a beer-like flavor or aroma. Examples of beer-flavored beverages include those classified as "sparkling alcoholic beverages" (beer, sparkling sake, and other sparkling alcoholic beverages) as defined in the Liquor Tax Act (promulgated on June 20, 2018 (Amended by Act No. 59 of 2018)). Other sparkling alcoholic beverages mentioned above include "other brewed alcoholic beverages (sparkling) (1)" and "liqueurs (sparkling) (2)". Furthermore, a chuhai-flavored beverage is a drink that has a taste similar to chuhai; in other words, it is a drink whose flavor is designed to evoke the aroma and taste of chuhai. It should be noted that the flavors of chuhai also include those of sours and cocktails. Furthermore, a wine-flavored beverage is a drink that has a taste similar to wine; in other words, it is a drink whose flavor is designed to evoke the aroma and taste of wine. Furthermore, since the beverage according to this embodiment enhances the sense of maturity, beverages in which a sense of maturity is easily perceived positively, particularly beer-flavored beverages, are preferred. However, even beverages other than beer-flavored beverages can be made to exhibit different flavor characteristics from conventional beverages by imparting a sense of maturity, so the present invention can be applied to a variety of beverages. Hereinafter, each element constituting the beverage according to this embodiment will be described.

[0013] (Anethole) Anethole is a kind of aromatic compound represented by the chemical formula C 10 H 12 O. The inventor has found that by containing this anethole and eugenol described below together in a beverage, the aging feeling of the beverage can be enhanced. In addition, the inventor has also found that in order to enhance the aging feeling of the beverage, it is necessary to specify the content of anethole within a predetermined range. In addition, the inventor has also found that the anise-like flavor derived from eugenol described below can be suppressed by anethole.

[0014] The content of anethole is preferably 0.1 ppm or more, more preferably 0.3 ppm or more, 0.5 ppm or more, 0.8 ppm or more, 1.0 ppm or more. By the content of anethole being a predetermined value or more, the aging feeling can be firmly enhanced. In addition, by the content of anethole being a predetermined value or more, the anise-like flavor derived from eugenol can also be suppressed. The content of anethole is preferably 9.0 ppm or less, more preferably 8.0 ppm or less, 7.0 ppm or less, 6.0 ppm or less, 5.0 ppm or less. By the content of anethole being a predetermined value or less, it is possible to avoid a situation where, while exerting the effect of enhancing the aging feeling, it becomes a strong herbal flavor. In this specification, the unit "ppm" is synonymous with "mg / L".

[0015] (Eugenol) Eugenol is a kind of phenylpropene represented by the chemical formula C 10 H 12 O2. The inventors have discovered that by including eugenol and the aforementioned anethole together in a beverage, the sense of maturity in the beverage can be enhanced. Furthermore, the inventors have also discovered that in order to enhance the sense of maturity in the beverage, it is necessary to specify the amount of eugenol within a predetermined range. In addition, the inventors have found that the herbal flavor derived from anethole can be suppressed by eugenol.

[0016] The eugenol content is preferably 0.1 ppm or higher, and more preferably 0.3 ppm or higher, 0.5 ppm or higher, 0.8 ppm or higher, 1.0 ppm or higher, 1.5 ppm or higher, 1.8 ppm or higher, and 2.0 ppm or higher. A eugenol content above the specified value can significantly enhance the sense of maturity. Furthermore, a eugenol content above the specified value can suppress the herbal flavor derived from anethole. The eugenol content is preferably 7.5 ppm or less, and more preferably 7.0 ppm or less, 6.0 ppm or less, 5.0 ppm or less, 4.5 ppm or less, and 4.0 ppm or less. By keeping the eugenol content below a predetermined value, it is possible to enhance the sense of maturity while avoiding a situation where the aroma becomes too strong, similar to that of Seirogan (a traditional Japanese medicine).

[0017] (Alcohol content) The alcohol content of the beverage according to this embodiment is not particularly limited, but may be, for example, less than 1% (v / v%), 1% or more, 3% or more, 4% or more, 5% or more, 15% or less, 10% or less, 9% or less, 8% or less, or 6% or less. The alcohol content of the beverage according to this embodiment can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3-4 Alcohol content of sake (vibrating densimeter method).

[0018] When the beverage according to this embodiment is a beverage obtained through a fermentation process, for example, it may be a beer-taste beverage, and the alcohol content described above may be the value of a beverage obtained by fermenting a wheat-derived raw material, but alcohol may be appropriately added and adjusted to the beverage. Further, when the beverage according to this embodiment is manufactured without going through a fermentation process (when manufactured by blending), the alcohol content described above may be adjusted by adding alcohol. Examples of the alcohol include various spirits such as shochu, brandy, vodka, whisky, etc., and distilled alcohols such as alcohol for raw materials. Alcohol may be used alone or in combination of two or more. In this specification, "spirits" refers to spirits that are distilled liquors and may be different from spirits under the Liquor Tax Law. Further, when the beverage according to this embodiment is manufactured by blending, the alcohol to be used is not limited to the above-described distilled alcohol, and any drinkable alcohol may be used. In this specification, unless otherwise specified, alcohol refers to ethanol.

[0019] (Foamability) The beverage according to this embodiment may or may not be a foamy one containing carbon dioxide gas. Here, the foamability in this embodiment means that the gas pressure (total pressure) at 20 °C is 0.5 kg / cm 2 or more, for example, 1.0 kg / cm 2 or more, 1.5 kg / cm 2 or more, 2.0 kg / cm 2 or more, 2.3 kg / cm 2 or more, and also 5.0 kg / cm 2 or less, 4.0 kg / cm 2 or less, 3.5 kg / cm 2 or less, 3.0 kg / cm 2 or less. The gas pressure of the beverage according to this embodiment can be measured, for example, based on the National Tax Agency's prescribed analysis method (ordinance) 8-3 gas pressure.

[0020] (others) The beverage according to this embodiment may contain sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, colorings, salts, dietary fiber, etc. (hereinafter referred to as "additives" as appropriate), which are commonly used in beverages, to the extent that the desired effects of the present invention are not inhibited. Examples of sweeteners include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, and maltose. Examples of high-intensity sweeteners include neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. As acidulants, for example, citric acid, adipic 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, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid, etc. As pigments, for example, anthocyanin pigments can be used, but any food coloring can be used. As salts, for example, sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate, etc. As dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum hydrolysate, etc. can be used. Furthermore, the aforementioned raw materials can be those that are generally available on the market.

[0021] Furthermore, in order to impart a fruity flavor to the beverage according to this embodiment, it may also contain fruit flavors (flavors that impart a fruit-like aroma), fruit juice (juice squeezed from fruit), or fruit extract (an extract obtained by extracting the active ingredients of fruit from fruit or fruit juice using water, alcohol, etc.). As for the fruit juice, for example, various types of fruit juices such as concentrated fruit juice, reconstituted fruit juice, and straight fruit juice, as well as fruit puree (a semi-liquid substance obtained by grinding or straining cooked or raw fruit), diluted solutions, concentrated solutions, and mixtures thereof can be used. The fruits from which the juice is derived (and the fruit species of the fruit flavors and fruit extracts) include citrus fruits such as lemons, limes, mandarins, oranges, grapefruits, yuzu, and shikwasa, as well as Rosaceae fruits such as plums, apples, strawberries, peaches, and cherries (yellow peaches). In addition to these, other conventionally known fruits such as grapes, plums, pomegranates, blueberries, blackcurrants, cranberries, maqui berries, strawberries, apples, peaches, mangoes, pineapples, kiwis, and pears can also be listed. Furthermore, the effect of the present invention (enhancement of the sense of maturity) is not directly affected by the flavor type or intensity of the flavor, fruit juice, or fruit extract, and it is believed that the effect will not disappear. Therefore, the flavor types provided by the flavors, etc., may be diverse as described above, and the content is not particularly limited.

[0022] (Packaged beverages) The beverage according to this embodiment can be provided in various containers. By filling the beverage into various containers, deterioration of quality due to long-term storage can be effectively prevented. Any airtight container is acceptable, and metal containers (such as aluminum or steel cans or barrels) can be used. Glass containers, PET bottles, paper containers, and pouch containers can also be used. There are no particular limitations on the container's capacity; any currently available containers can be used. However, metal containers are preferred because they completely block gas, moisture, and light, and maintain stable quality at room temperature for extended periods.

[0023] As described above, the beverage according to this embodiment has an enhanced sense of maturity. Furthermore, the beverage according to this embodiment can avoid situations where the herbal or medicinal taste becomes extremely strong.

[0024] [Beverage manufacturing method] Next, the method for producing the beverage according to this embodiment will be described. If the beverage according to this embodiment is a beverage obtained by fermentation (for example, a beer-flavored beverage), the method for producing the beverage according to this embodiment includes a pre-fermentation step, a fermentation step, and a post-fermentation step. Alternatively, the mixing step described later for beverages that do not undergo a fermentation step may be combined with this method.

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

[0026] The pre-fermentation liquid prepared in the pre-fermentation process is not particularly limited as long as it contains a barley-derived raw material (malt, barley, or their extracts) that serves as a nitrogen source and carbon source that yeast can utilize. The nitrogen source and carbon source are not particularly limited as long as they are usable by yeast. A nitrogen source usable by yeast is, for example, at least one of the amino acids and peptides contained in the barley-derived raw material. A carbon source usable by yeast is, for example, sugars added in the aforementioned pre-fermentation process or sugars contained in the barley-derived raw material.

[0027] The malt used in the pre-fermentation process is made by germinating and drying barley and then removing the roots. The barley used in the pre-fermentation process is barley that has not been germinated. The barley can be barley, wheat, rye, oats, etc., but barley is preferred. The malt ratio (the ratio of the weight of malt to the total weight of ingredients other than water and hops used in the production of beer-flavored beverages) is not particularly limited, but for example, the lower limit is 1%, 10%, 25%, 30%, or 50%, and the upper limit is 100% or less, or 95% or less.

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

[0029] The hops used in the pre-fermentation process are not particularly limited and may include, for example, dried hops, hop pellets, hop extract, hop cones (fruits), or processed hop products such as raw hops, hexahops, tetrahops, or isopropyl hop extract.

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

[0031] In the fermentation process, further maturation may be performed. Maturation is carried out by maintaining the fermented liquid after fermentation at a predetermined temperature for a predetermined time. This maturation allows insoluble matter in the fermented liquid to settle, removing turbidity and improving the flavor.

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

[0033] (Post-fermentation process) The post-fermentation process involves subjecting the post-fermentation liquid to predetermined treatments to ultimately obtain a beer-flavored beverage. Examples of post-fermentation processes include filtration of the post-fermentation liquid obtained during the fermentation process (so-called primary filtration). This primary filtration removes insoluble solids and yeast from the post-fermentation liquid. Furthermore, microfiltration of the post-fermentation liquid (so-called secondary filtration) may also be performed in the post-fermentation process. Secondary filtration removes unwanted bacteria and any remaining yeast from the post-fermentation liquid. Alternatively, the post-fermentation liquid may be sterilized by heating. Primary filtration, secondary filtration, and heating in the post-fermentation process can be carried out using general equipment used in the production of beer-flavored beverages. Furthermore, the post-fermentation process also includes the step of filling the containers mentioned above.

[0034] If the beverage according to this embodiment is a beer-flavored beverage, the content of anethole and eugenol may be adjusted by the amount of anise, cinnamon, cloves, etc. added as auxiliary ingredients, or by adding anethole and eugenol at each stage (especially the post-fermentation stage).

[0035] If the beverage according to this embodiment is a beverage that does not undergo a fermentation process, the method for producing the beverage according to this embodiment includes a mixing step and a post-processing step.

[0036] (Mixing process) In the mixing process, water, anethole, eugenol, alcohol, additives, etc., are added to the mixing tank as needed to produce the mixed liquid. In this mixing process, the raw materials should be mixed and adjusted so that the content of anethole, eugenol, etc., falls within the predetermined ranges mentioned above.

[0037] (Post-processing steps) Then, in the post-processing stage, treatments such as filtration, sterilization, carbon dioxide addition, and filling into containers are selectively performed as needed. The filtration process in the post-processing stage can be carried out using a general filter or strainer. While plate sterilization is preferred for the sterilization process in the post-processing stage from the viewpoint of processing speed, other methods that can perform a similar process are acceptable and are not limited to this. Furthermore, the filling process in the post-processing stage is preferably carried out in a cleanroom maintaining a level of cleanliness typically used in beverage manufacturing. The order of each process in the post-processing stage is not particularly limited.

[0038] Furthermore, each process carried out in the mixing and post-processing stages can be performed using equipment commonly used for manufacturing chuhai-flavored beverages and the like.

[0039] As described above, the beverage manufacturing method according to this embodiment makes it possible to produce a beverage with an enhanced sense of maturity. Furthermore, according to the beverage manufacturing method of this embodiment, it is possible to avoid situations where the resulting beverage has an extremely strong herbal or Seirogan-like flavor.

[0040] [Methods for improving the flavor of beverages] Next, a method for improving the flavor of a beverage according to this embodiment will be described. The method for improving the flavor of a beverage according to this embodiment is a method for enhancing the mature feel of a beverage, wherein the anethole content is set within a predetermined range and the eugenol content is set within a predetermined range. The content of each component is the same as the values ​​explained in the "Beverages" section above.

[0041] As described above, the method for improving the flavor of a beverage according to this embodiment can enhance the sense of maturity of the beverage. Furthermore, according to the method for improving the flavor of beverages as described in this embodiment, it is possible to avoid situations where the flavor becomes excessively strong, such as a herbal or medicinal taste. [Examples]

[0042] Next, the present invention will be described by illustrating examples of embodiments that satisfy the requirements of the present invention and comparative examples that do not.

[0043] [Preparing the samples (samples in Tables 1-2)] For each sample in Tables 1-2, anethole, eugenol, carbonated water, and water were appropriately mixed to create the samples (non-alcoholic beverages, soft drinks) shown in the tables. The gas pressure (total pressure) of each sample in Tables 1-2 at 20°C is 2.3 kg / cm². 2 That's what I decided.

[0044] [Preparing the sample (Sample in Table 3)] Each sample in Table 3 is a commercially available beer (malt ratio: 100%, alcohol content: 5.1v / v%, gas pressure: 2.3kg / cm²). 2 A sample (beer-flavored beverage) was prepared by adding anethole and eugenol to a base solution (anethole: 0 ppm, eugenol: 0 ppm) in the amounts shown in the table. Furthermore, since only trace amounts of anethole and eugenol were added during sample preparation, the alcohol content and gas pressure of each sample can be considered to be the same as those of commercially available beer (base liquid).

[0045] [Exam Content] For each sample produced using the method described above, four trained panelists with discriminatory abilities scored each sample on a 5-point scale from 1 to 5 for "Seirogan-like," "herbal," and "mature" characteristics, according to the evaluation criteria below, and the average score was calculated. All evaluations were based on tasting the samples.

[0046] (Seirogan's evaluation criteria) The evaluation of the Seirogan-like flavor was based on a scale of 1 point for "very weak Seirogan-like flavor" and 5 points for "very strong Seirogan-like flavor." A lower score indicates a more restrained and desirable flavor profile.

[0047] Here, the "Seirogan-like" flavor refers to the flavor of Seirogan, a medicine whose main ingredient is wood creosote, and is a flavor characteristic of herbal medicines.

[0048] (Herbal: Evaluation Criteria) The herbal flavor was evaluated on a scale of 1 point for "very weak herbal aroma" and 5 points for "very strong herbal aroma." A lower score indicates a more subdued and desirable herbal flavor.

[0049] Here, "herbal" flavor refers to a distinctive, slightly grassy, ​​minty aroma. When this flavor becomes too strong in a beverage, the minty taste becomes overpowering and makes it difficult to drink.

[0050] (Maturity: Evaluation Criteria) The maturity level was evaluated on a scale of 1 point for "very weak maturity" and 5 points for "very strong maturity." A higher score indicates a greater degree of maturity, which is considered desirable.

[0051] Here, "maturity" refers to the harmonious, deep aroma and flavor that one perceives when alcoholic beverages have matured.

[0052] The table shows the content and other details of each sample, as well as the results of each evaluation. Note that the numerical values ​​and indicators for each component shown in the table represent the content and indicators in the final product.

[0053] [Table 1]

[0054] [Table 2]

[0055] [Table 3]

[0056] (Review of results) Table 1 shows the results when the anethole content was varied while the eugenol content was kept constant. From the results of samples 1-1 to 1-5 in Table 1, it was confirmed that adding a predetermined amount of anethole to beverages containing eugenol can enhance the sense of maturity (for example, to a score of 2.5 or higher). Furthermore, it was confirmed that increasing the anethole content in beverages containing eugenol suppresses the Seirogan-like flavor derived from eugenol, but if the anethole content increases too much, the herbal flavor becomes too strong. Considering all evaluations, among samples 1-1 to 1-5, samples 1-2 to 1-4 (especially samples 1-2 to 1-3) yielded very favorable results.

[0057] Table 2 shows the results when the anethole content was kept constant while the eugenol content was varied. From the results of samples 2-1 to 2-5 in Table 2, it was confirmed that adding a predetermined amount of eugenol to a beverage containing anethole can enhance the sense of maturity (for example, to a score of 2.5 or higher). Furthermore, it was confirmed that increasing the eugenol content in a beverage containing anethole suppresses the herbal flavor derived from anethole, but if the eugenol content increases too much, the flavor becomes too strong, resembling that of Seirogan (a traditional Japanese medicine). Considering all the evaluations, among samples 2-1 to 2-5, samples 2-2 to 2-4 (especially samples 2-3 to 2-4) yielded very favorable results.

[0058] Table 3 shows the results when the present invention is applied to beer-flavored beverages, with variations in the anethole and eugenol content. The results in Table 3 show that even when the present invention is applied to beer-flavored beverages, as long as the anethole content and eugenol content are within the predetermined range, the sense of maturity is enhanced (for example, to 2.5 points or higher), and it is possible to avoid situations where the herbal or medicinal flavor becomes too strong. Considering all the evaluations, among samples 3-1 to 3-5, samples 3-1 to 3-3 (especially samples 3-2 to 3-3) yielded very favorable results.

[0059] Furthermore, comparing the results in Table 3 with those in Tables 1 and 2, we found that the changes in flavor characteristics (Seirogan-like, herbal, mature) based on anethole and eugenol content showed almost identical trends. From this, it can be inferred that the present invention will produce similar effects when applied not only to beer-flavored beverages but also to various other beverages.

Claims

1. A beer-flavored beverage containing 0.1 to 9.0 ppm of anethole and 0.1 to 7.5 ppm of eugenol.

2. The beer-flavored beverage according to claim 1, wherein the anethole content is 0.5 to 5.0 ppm and the eugenol content is 1.0 to 4.0 ppm.

3. A method for producing a beer-flavored beverage, comprising the step of setting the anethole content to 0.1 to 9.0 ppm and the eugenol content to 0.1 to 7.5 ppm.

4. A method for enhancing the flavor of a beer-flavored beverage, which enhances the sense of maturity, A method for improving the flavor of a beer-flavored beverage, comprising the step of setting the anethole content of the beer-flavored beverage to 0.1 to 9.0 ppm and the eugenol content to 0.1 to 7.5 ppm.

Images