JP2022179166A - Beer-taste beverage, method for producing beer-taste beverage, and method for improving flavor of beer-taste beverage - Google Patents

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

The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage.

Many types of beer-taste beverages and production methods thereof have been proposed to meet the diverse tastes of consumers.

For example, in Patent Document 1, at least one of the sugar concentration of 1.5 g/100 mL or less, the bitterness value of the beer-taste beverage of 18 BUs or more, and the chromaticity of the beer-taste beverage of 7 EBC or more A beer-tasting beverage is disclosed that satisfies one.

Japanese Patent Application Laid-Open No. 2021-003127

The invention according to Patent Document 1 aims to provide a beer-taste beverage that has an excellent balance between the strength of impact when drunk and the ease of drinking, and is an invention that focuses on the bitterness value and chromaticity.

On the other hand, the present inventors wanted to provide consumers with a beer-taste beverage exhibiting an unprecedented flavor by imparting flavor characteristics different from those of conventional beer-taste beverages.
Then, the inventors of the present invention have a depth of taste that gives a sense of maturity (arbitrarily referred to as “depth of taste”), a sourness that remains in the aftertaste that enhances drinkability (arbitrarily referred to as “acidity that remains in the aftertaste”), and a ripe mandarin orange. We thought that if we could enhance the characteristic flavor characteristics such as a rich aroma (appropriately "dense aroma of ripe mandarin oranges"), we would be able to greatly differentiate it from conventional beer-taste beverages. .

Therefore, the present invention provides a beer-taste beverage with enhanced depth of taste, lingering sourness, and a dense aroma like a ripe mandarin orange, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage. is the subject.

The above problems can be solved by the following means.
(1) A beer-taste beverage containing 5 ppt or more of 3-sulfanylhexyl acetate.
(2) The beer-taste beverage according to 1 above, wherein the content of the 3-sulfanylhexyl acetate is 15 ppt or more and 110 ppt or less.
(3) The beer-taste beverage according to 1 or 2 above, wherein the malt ratio is less than 50% by mass.
(4) The beer-taste beverage according to any one of (1) to (3) above, which does not contain a citrus fruit material.
(5) A method for producing a beer-taste beverage, comprising the step of making the content of 3-sulfanylhexyl acetate 5 ppt or more.
(6) A method for improving the flavor of a beer-taste beverage, which enhances the depth of the flavor, the lingering sourness, and the rich aroma of a ripe mandarin orange, comprising a step of increasing the content of 3-sulfanylhexyl acetate to 5 ppt or more. A method for improving the flavor of a beer-taste beverage.

The beer-taste beverage according to the present invention has enhanced depth of taste, lingering sourness, and a rich, ripe mandarin orange-like aroma.
The method for producing a beer-taste beverage according to the present invention makes it possible to produce a beer-taste beverage having enhanced depth of taste, lingering sourness, and a rich aroma reminiscent of ripe mandarin oranges.
The method for improving the flavor of a beer-taste beverage according to the present invention can enhance the depth of taste, the lingering sourness, and the rich aroma of ripe mandarin oranges in beer-taste beverages.

EMBODIMENT OF THE INVENTION Hereinafter, the form (this embodiment) for enforcing the beer taste drink which concerns on this invention, the manufacturing method of a beer taste drink, and the flavor improvement method of a beer taste drink is demonstrated.

[Beer-taste beverage]
The beer-taste beverage according to the present embodiment is a beverage having a 3-sulfanylhexyl acetate content of a predetermined value or more.
Here, the beer-taste beverage is also called a beer-like (style) beverage, and is a beverage that exhibits a beer-like flavor, in other words, a beverage that is prepared to exhibit a beer-like flavor. And as beer-taste beverages, for example, "sparkling alcoholic beverages" (beer, sparkling alcoholic beverages, other fizzy alcoholic beverages). The other sparkling alcoholic beverages mentioned above include "other brewed liquor (sparkling) (1)" and "liqueur (sparkling) (2)". In addition, beer-taste beverages may include beverages and soft drinks (for example, non-alcoholic beer-taste beverages) that do not belong to the sparkling alcoholic beverages defined by the Liquor Tax Law, as long as they have a beer-like flavor. can.
Each element constituting the beer-taste beverage according to the present embodiment will be described below.

(3-sulfanylhexyl acetate)
3-sulfanylhexylacetate is a kind of thiol compound represented by the chemical formula C ₈ H ₁₆ O ₂ S, and has a grapefruit-like aroma characteristic.
The inventors of the present invention have found that this 3-sulfanylhexyl acetate enhances the depth of the beer-taste beverage that gives a sense of maturity (strong sense of depth), and enhances the sourness that remains in the aftertaste that enhances the drinkability. It was found that it enhances the rich aroma reminiscent of ripe mandarin oranges.

The content of 3-sulfanylhexyl acetate is preferably 5ppt or more, more preferably 6ppt or more, 7ppt or more, 8ppt or more, 9ppt or more, 10ppt or more, 15ppt or more, 20ppt or more, 30ppt or more, 40ppt or more, 50ppt or more. By setting the content of 3-sulfanylhexyl acetate to a predetermined value or more, it is possible to enhance the depth of taste, 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, and 60 ppt or less. When the content of 3-sulfanylhexyl acetate is equal to or less than a predetermined value, 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".

The content of 3-sulfanylhexyl acetate is, for example, "8.22" of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited, 2013 supplementary revision) Low boiling point aroma components" (method using headspace gas chromatograph with FID).

(malt ratio)
The malt ratio is, in detail, the ratio of the weight of malt to the total weight of ingredients other than water and hops among the raw materials used in the production of beer-taste beverages. In addition, malt is obtained by removing the roots after germinating and roasting barley. Wheat includes barley, wheat, rye, oat and the like, and barley is preferred.

Although the malt ratio of the beer-taste beverage according to the present embodiment is not particularly limited, it is, for example, as follows.
The malt ratio is, for example, 100% (% by weight) or less, less than 100%, 75% or less, 71% or less, less than 50%, less than 25%, 23% or less, and 1% or more, 10% or more, 15% or more, 20% or more.

(Alcohol degree)
Although the alcohol content of the beer-taste beverage according to the present embodiment is not particularly limited, for example, it may be less than 1% (v/v%), preferably 1% (v/v%) or more, 3% or more , 4% or more, 5% or more, and 15% or less, 10% or less, 9% or less, 8% or less, 6% or less.

The alcohol content of the beer-taste beverage according to the present embodiment may be the value of the beverage obtained by fermenting the wheat-derived raw material, but may be adjusted by adding distilled alcohol to the beverage as appropriate. Alternatively, if it is not fermented (in the case of preparation), it may be adjusted only by adding distilled alcohol.
Distilled alcohols include various spirits such as shochu, brandy, vodka, and whiskey, raw material alcohols, and the like. Distilled alcohol may be used alone or in combination of two or more. In this specification, "spirits" refers to spirits that are distilled liquor, and may differ from spirits under the Liquor Tax Act.
In the present specification, alcohol means ethanol unless otherwise specified. The alcohol content of the beer-taste beverage can be measured, for example, based on the National Tax Agency prescribed analysis method (instruction) 3 sake 3-4 alcohol content (vibration densimeter method).

(effervescent)
The beer-taste beverage according to this embodiment is preferably effervescent.
The gas pressure at 20° C. of the beer-taste beverage according to the present embodiment is not particularly limited, but is, for example, 2.0 kg/cm ² or more, 2.2 kg/cm ² or more, 2.3 kg/cm ² or more, 2 4 kg/cm ² or more, 5.0 kg/cm ² or less, 4.0 kg/cm ² or less, or 3.0 kg/cm ² or less. The gas pressure of the beer-taste beverage can be measured, for example, based on the National Tax Agency prescribed analysis method (instruction) 8-3 gas pressure.

(others)
The beer-taste beverage according to the present embodiment includes sweeteners, high-intensity sweeteners, antioxidants, flavors, acidulants, salts, dietary fibers, etc. that are usually blended as beverages as long as the desired effects of the present invention are not inhibited. (hereinafter referred to as “additives” as appropriate) may be contained, or naturally, may not be contained. Examples of sweeteners that can be used include fructose corn syrup, 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. Acidulants include, for example, adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, phosphoric acid and the like can be used. Examples of salts that can be used include common salt, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and guar gum decomposition products.
For each raw material described above, commercially available products can be used.

(Citrus material)
The beer-taste beverage according to this embodiment may not contain citrus materials.
Here, the “citrus material” is a material of citrus fruits, and specifically, juice derived from citrus fruits (juice obtained by squeezing the fruit), extract (fruit or juice using water, alcohol, etc.) extract) and peel (exocarp).
Citrus fruits include grapefruit, lemon, lime, mandarin orange, orange, yuzu, shikuwasa, iyokan, unshu mandarin, kabosu, kishu mandarin, quinotto, koji, sunbokan, citron, bellows, sudachi, bitter orange, tachibana, tangor, and natsumikan. , hassaku, hanayuzu, hyuganatsu, buntan, ponkan (mandarin orange) and the like, especially grapefruit.

(Container-packed beer-taste beverage)
The beer-taste beverage according to this embodiment can be provided in various containers. By filling various containers with beer-taste beverages, quality deterioration due to long-term storage can be suitably prevented.
The container may be any container that can be sealed, and so-called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Also, as the container, a glass container, a PET bottle container, or the like can be applied. The capacity of the container is not particularly limited, and any currently distributed container can be applied. In addition, it is preferable to use a metal container because it can completely block gas, moisture and light and maintain stable quality at room temperature for a long period of time.

As described above, the beer-taste beverage according to the present embodiment has enhanced depth of taste, lingering sourness, and a rich, ripe mandarin orange-like aroma.

[Method for producing beer-taste beverage]
Next, a method for producing a beer-taste beverage according to this embodiment will be described.
A method for producing a beer-taste beverage according to the present embodiment includes a step of increasing the content of 3-sulfanylhexyl acetate to a predetermined value or more. More specifically, the method for producing a beer-taste beverage according to this embodiment includes a pre-fermentation process, a fermentation process, and a post-fermentation process.

(Pre-fermentation process)
In the pre-fermentation step, malt, barley, saccharides, enzymes, various additives, auxiliary raw materials, etc. are appropriately mixed to saccharify the raw materials to obtain a saccharified solution. Then, the wort obtained by appropriately filtering the saccharified solution is appropriately added with hops, boiled, cooled, and the like to prepare a pre-fermentation solution.
Note that the hop addition timing is not limited to this because it can be selected as appropriate.

The pre-fermentation liquid prepared in the pre-fermentation step is not particularly limited as long as it contains wheat-derived raw materials (malt, wheat, or extracts thereof) that serve as a nitrogen source and a carbon source that yeast can assimilate. Nitrogen sources and carbon sources are not particularly limited as long as they can be assimilated by yeast. The nitrogen source that yeast can assimilate is, for example, at least one of amino acids and peptides contained in the wheat-derived raw material. Carbon sources that can be assimilated by yeast are, for example, sugars added in the above-described pre-fermentation step and sugars contained in wheat-derived raw materials.

The malt used in the pre-fermentation step is obtained by removing the roots after germination and kilning, and the barley used in the pre-fermentation step is ungerminated barley. Wheat includes barley, wheat, rye, oat, etc., and barley is preferred.
In addition, the above-mentioned malt ratio can be controlled by the amount of malt used in the raw material.

Auxiliary raw materials used in the pre-fermentation process are specified in each item of Article 4, Paragraph 2 of the Liquor Tax Law Enforcement Regulations (issued on March 31, 2018 (Ministry of Finance Ordinance No. 19, 2018)). The listed articles also include fruits (including dried or boiled fruits or concentrated fruit juices) and the like.

The hops used in the pre-fermentation step are not particularly limited, and examples thereof include dry hops, hop pellets, hop extracts, hop cones (cones, cones), low hops, hexahops, tetrahops, and isoforms. A processed hop product such as a hop extract may also be used.

(Fermentation process)
A fermentation process is a process of adding yeast to a pre-fermentation liquid and performing alcoholic fermentation. In the present embodiment, for example, yeast is added to a pre-fermentation liquid whose temperature has been adjusted in advance to within a predetermined range (for example, a range of 0 to 40° C.) to prepare a fermentation liquid, and fermentation is performed.

In the fermentation process, aging may be further performed. Aging is performed by further maintaining the fermented liquid after fermentation as described above at a predetermined temperature for a predetermined period of time. By this aging, the insoluble matter in the fermentation broth is precipitated, turbidity is removed, and the flavor can be improved.

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

(Post-fermentation process)
The post-fermentation step is a step of subjecting the post-fermentation liquid to a predetermined treatment to finally obtain a beer-taste beverage. The post-fermentation process includes, for example, filtration of the post-fermentation liquid obtained by the fermentation process (so-called primary filtration). This primary filtration can remove insoluble solids and yeast from the post-fermentation liquid. Further, in the post-fermentation step, the post-fermentation liquid may be further subjected to microfiltration (so-called secondary filtration). Secondary filtration can remove unwanted bacteria and remaining yeast from the post-fermentation liquid. In addition, it is good also as replacing with microfiltration and sterilizing by heating a liquid after fermentation. The primary filtration, secondary filtration, and heating in the post-fermentation process can be performed with general equipment used when producing beer-taste beverages.
Note that the post-fermentation step includes the step of filling the container described above.

Methods for increasing the content of 3-sulfanylhexyl acetate to a predetermined value or more (or within a predetermined range) in the beer-taste beverage obtained by the post-fermentation process include the following methods.
For example, the content of 3-sulfanylhexyl acetate can be controlled by adding the component (or a raw material such as a perfume containing the component) in the pre-fermentation process to the post-fermentation process (especially the post-fermentation process). .
Also, when increasing the content of 3-sulfanylhexyl acetate, the amount of hops to be added can be increased more than usual, late hops (hops added just before the end of boiling) or dry hops (during fermentation or aging) The ratio and amount of hops to be added can be increased more than usual, and the type of hops can also be used. The hop variety for increasing the 3-sulfanylhexyl acetate content is not particularly limited, but Hallertau Blanc, Mandarina Bavaria, Citra, Ekuanot, Galaxy, Nelson Sauvin, etc. are preferably used.

Moreover, the beer-taste beverage according to the present embodiment can also be produced without undergoing the 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 the present embodiment includes a mixing step (mixing step) in which raw materials such as water, 3-sulfanylhexyl acetate, additives, malt extract, and distilled alcohol are appropriately added to the mixing tank. , post-treatment steps such as filtration, sterilization, addition of carbon dioxide, filling into containers, and the like.

In the case of producing a beer-taste beverage containing no citrus material, the raw material in the pre-fermentation process and the raw material in the preparation process should not contain the above-mentioned citrus material (no citrus material is used in the raw material).

As described above, the method for producing a beer-taste beverage according to the present embodiment can produce a beer-taste beverage with enhanced depth of taste, lingering sourness, and a rich aroma reminiscent of ripe mandarin oranges. .

[Method for improving flavor of beer-taste beverage]
Next, a method for improving the flavor of a beer-taste beverage according to this embodiment will be described.
The method for improving the flavor of a beer-taste beverage according to the present embodiment is a method for enhancing the depth of the beer-taste beverage, the sourness that remains in the aftertaste, and the rich aroma of a ripe mandarin orange. is a method including a step of setting the content of above a predetermined value.
The content of each component and the like are the same as the values described in the above "beer-taste beverage".

As described above, the method for improving the flavor of beer-taste beverages according to the present embodiment can enhance the depth of taste, the lingering sourness, and the rich aroma of ripe mandarin oranges in beer-taste beverages.

Next, the present invention will be described by exemplifying examples that satisfy the requirements of the present invention and comparative examples that do not.

[Sample preparation]
Samples 1-1 to 1-5 are based on commercially available beer (beer that has gone through a fermentation process, alcohol content: 5 v/v%, gas pressure at 20°C: 2.2 kg/cm ² , malt ratio: 100%). prepared as a liquid.
In addition, for samples 2-1 to 2-5, pilot sample beer (beer that has undergone a fermentation process, alcohol content: 5 v/v%, gas pressure at 20 ° C.: 2.4 kg / cm ² , malt ratio: 71% ) was prepared as a base solution.
In addition, for samples 3-1 to 3-5, commercially available beer (beer that has undergone a fermentation process, alcohol content: 5.5 v/v%, gas pressure at 20°C: 2.4 kg/cm ² , malt ratio: 23 %) was prepared as a base solution.
Then, 3-sulfanylhexyl acetate was appropriately added to each base liquid to prepare samples shown in Table 1.

Since 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 judged to be the same as those of the base liquid.
In addition, the content of 3-sulfanylhexyl acetate in each base solution was measured by a gas chromatograph mass spectrometer (GC/MS), but all were below the measurement limit value, so the content of each base solution was 0 ppt. considered.

[contents of the test]
For each sample produced by the above method, five selected panels with discriminating ability were evaluated according to the following evaluation criteria: "depth of taste that makes you feel matured", "lingering sourness that enhances drinkability", " A dense aroma reminiscent of ripe oranges" and a "grapefruit-like aroma" were independently scored on a scale of 1 to 5, and the average value was calculated.
In addition, each evaluation was implemented by drinking each sample.

In each evaluation, a sample whose trailing number in the sample number is 1 was used as a control sample, and the score shown in the table of the control sample was used as a reference point. Each evaluation was then evaluated relative to a control sample with the same prefix number in the sample number. Specifically, the control samples are samples 1-1, 2-1, and 3-1. Evaluation was carried out by comparing the same sample 3-1 (control sample) having a rear number of 1, with the "deepness of taste that gives a sense of maturity" as 1 point (reference point).

(Depth of taste that makes you feel matured: evaluation criteria)
Regarding the evaluation of the depth of taste that makes you feel matured, the depth of taste that makes you feel matured in the control sample is used as a standard (1 point). It was evaluated on a 5-point scale, with 1 point being the case where there is no difference in the depth of taste that makes you feel the control. As for the evaluation of the depth of taste that gives a sense of aging, the higher the score, the stronger the taste, and it can be determined that it is preferable.

It should be noted that "having a depth of taste that makes you feel matured" means that the taste has a depth that evokes the feeling of depth of taste obtained by aging (changes in various components) of fermented beverages. state.

(Sourness that remains in the aftertaste that enhances drinkability: evaluation criteria)
Regarding the evaluation of the sourness that remains in the aftertaste that enhances drinkability, the standard (1 point) is the sourness that remains in the aftertaste that enhances the drinkability of the control sample. was evaluated on a 5-point scale, with 1 point indicating that "the sourness remaining in the aftertaste that enhances drinkability is not different from the control". Then, regarding the evaluation of the sourness remaining in the aftertaste that enhances the drinkability, the higher the score, the stronger it is, and it can be judged that it is preferable.

In addition, "sourness that remains in the aftertaste that enhances drinkability" is the sourness that remains in the aftertaste that makes one want to drink another cup.

(Dense aroma reminiscent of ripe oranges: evaluation criteria)
Regarding the evaluation of the dense aroma reminiscent of ripe mandarin oranges, the standard (1 point) is the dense aroma reminiscent of ripe mandarin oranges in the control sample, and the case where "a strong scent reminiscent of ripe mandarin oranges is felt". was evaluated on a 5-point scale, with 1 point indicating that "a dense aroma reminiscent of a ripe mandarin orange is not different from the control". As for the evaluation of the dense aroma reminiscent of ripe mandarin oranges, the higher the score, the stronger it is and the more favorable it can be judged.

The “dense fragrance reminiscent of ripe mandarin oranges” is a scent that is emitted from the nose when drinking a beer-taste beverage, and is a scent reminiscent of dense ripe mandarin oranges.

(Grapefruit-like scent: evaluation criteria)
Regarding the evaluation of the grapefruit-like scent, the grapefruit-like scent of the control sample was used as the standard (1 point), and the case where "a strong grapefruit-like scent is felt" was scored as 5 points, and "the grapefruit-like scent is no different from the control." The case was evaluated on a scale of 1 to 5. As for the evaluation of the grapefruit-like aroma, the higher the score, the stronger it is, and it can be judged that it is preferable.

The “grapefruit-like scent” is a scent that comes out of the nose when drinking a beer-taste beverage, and is a scent that reminds one of grapefruit.

The table shows each evaluation result of each sample.
"3SHA" in the table means 3-sulfanylhexyl acetate.

(Examination 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. is 23% of the samples.
Checking the results of these samples, regardless of the malt ratio, when the content of 3-sulfanylhexyl acetate exceeds a predetermined value, "the depth of taste that gives a sense of maturity" and "the aftertaste that enhances drinkability". It was confirmed that the scores for "remaining sourness" and "dense aroma reminiscent of ripe oranges" increased.
However, it was also confirmed that the score for "dense aroma reminiscent of ripe mandarin oranges" slightly decreased when the content of 3-sulfanylhexyl acetate was considerably increased.

As for the "grapefruit-like scent", the score increases as the content of 3-sulfanylhexyl acetate increases, while the "dense scent reminiscent of a ripe mandarin orange", as described above, 3-sulfanylhexyl Although the score increases when the content of acetate increases, the score slightly decreases when the content of acetate increases too much.
From this result, it was confirmed that the "dense aroma reminiscent of ripe mandarin oranges" clearly showed a different tendency from the "grapefruit-like aroma", and that the flavor characteristics of the two were not related.

In addition, among samples 1-1 to 1-5, "the effect of enhancing the depth of taste that makes you feel matured", "the effect of enhancing the sourness that remains in the aftertaste that enhances drinkability", and "the dense flavor reminiscent of ripe mandarin oranges". Comprehensively judging the three results of "Enhancement effect of strong fragrance", samples 1-2 to 1-5 were preferable, and samples 1-3 to 1-5 were more preferable.
In addition, among samples 2-1 to 2-5, if the three results are similarly judged comprehensively, it is judged that samples 2-2 to 2-5 are preferable, and samples 2-3 to 2-5 are more preferable. did it.
In addition, among samples 3-1 to 3-5, if the three results are similarly judged comprehensively, it is judged that samples 3-2 to 3-5 are preferable, and samples 3-3 to 3-5 are more preferable. did it.

Claims (6)

A beer-taste beverage containing 5 ppt or more of 3-sulfanylhexyl acetate. 2. The beer-taste beverage according to claim 1, wherein the content of said 3-sulfanylhexyl acetate is 15 ppt or more and 110 ppt or less. 3. The beer-taste beverage according to claim 1 or 2, wherein the malt ratio is less than 50% by mass. 4. The beer-taste beverage according to any one of claims 1 to 3, which does not contain a citrus material. A method for producing a beer-taste beverage, comprising the step of adjusting the content of 3-sulfanylhexyl acetate to 5 ppt or more. A method for improving the flavor of a beer-taste beverage, which enhances the depth of the flavor, the lingering sourness, and the rich aroma of a ripe mandarin orange,
A method for improving the flavor of a beer-taste beverage, comprising the step of increasing the content of 3-sulfanylhexyl acetate to 5 ppt or more.