JP6966867B2 - Fermented malt beverage - Google Patents

Description

The present invention relates to a method for improving a drinking response even when the malt usage ratio is not so high in a fermented malt beverage, and a fermented malt beverage having an improved drinking response by the method.

As for beer-like sparkling beverages such as beer and low-malt beer, a wide variety of products are on the market as consumers' tastes diversify. In particular, due to the health consciousness of consumers in recent years, the demand for low-calorie and low-carbohydrate beer-like sparkling beverages is increasing. For example, in the case of a fermented beer-like effervescent beverage produced through a fermentation process, the amount of malt that contains a relatively large amount of sugar that is not assimilating to yeast is suppressed as a fermentation raw material, and it is like liquid sugar. By using a large amount of non-assimilating sugar-free sugar, the sugar content and calories of the beverage can be reduced.

However, in fermented beer-like effervescent beverages made from malt such as beer, most of the response and richness depend on the malt-derived flavor components, so the fermented malt beverage with a low malt usage ratio. Then, while the refreshing and crisp taste becomes stronger, the taste and richness tend to be insufficient. As a method for producing a fermented malt beverage having a low malt usage ratio, for example, Patent Document 1 discloses a method using yeast extract and brown rice as a part of a fermentation raw material. Malt is rich in amino acids and minerals necessary for normal fermentation by yeast. In the method described in the document, the deficient amino acids and the like are supplemented by the yeast extract by lowering the ratio of malt used, and the unpleasant odor and taste derived from the yeast extract are reduced by the brown rice.

Japanese Unexamined Patent Publication No. 2010-207214

An object of the present invention is to provide a method for improving the drinking response even in a fermented malt beverage in which the malt usage ratio is not so high, and a fermented malt beverage produced by the method.

As a result of diligent research to solve the above problems, the present inventors have determined the content of dimethyl sulfide (DMS) and 3-methyl-2-butene-1-thiol (MBT) in the fermented malt beverage. The present invention has been completed by finding that the drinking response can be improved without increasing the ratio of malt used by adjusting within the range of.

The fermented malt beverage, the method for producing the fermented malt beverage, and the method for improving the drinking response of the fermented malt beverage according to the present invention are as follows [1] to [ 4 ].
[1] the use ratio of malt occupying the fermentation material is 27-51 wt%, a DMS content 15 ～40Ppb, wherein the MBT content of 5 ～15Ppt, fermented malt beverages.
[2] a canned beverage, fermented malt beverages of the [1].
[ 3 ] A preparation step of preparing a fermentation raw material liquid by saccharifying a mixture containing a fermentation raw material containing malt and water and boiling the obtained saccharified liquid.
A fermentation process in which yeast is inoculated into the obtained fermentation raw material liquid to ferment it.
Have,
The proportion of malt used in the fermentation raw material is 27 to 51% by mass.
A DMS content 15 ~40ppb, characterized in that the production of fermented malt beverages MBT content of 5 ~15ppt, method of manufacturing fermented malt beverages.
[ 4 ] In order to improve the drinking response of the fermented malt beverage in which the ratio of malt used in the fermented raw material is 27 to 51% by mass, the content of DMS and MBT in the beverage is adjusted.
A method for improving the drinking response of a fermented malt beverage, which comprises adjusting the DMS content to 15 to 100 ppb and the MBT content to 5 to 100 ppt.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a fermented malt beverage with an improved drinking response without increasing the ratio of malt used.

The fermented malt beverage in the present invention and the present specification means a beverage produced by using malt as a fermentation raw material and undergoing a fermentation step. The alcohol concentration of the fermented malt beverage in the present invention is not limited, and may be an alcoholic beverage of 1.0% by volume or more, or a so-called non-alcoholic beverage of less than 1.0% by volume.

The fermented malt beverage in the present invention is particularly preferably a beer-like effervescent beverage. The beer-like effervescent beverage means an effervescent beverage having a beer-like taste (taste reminiscent of beer in terms of flavor). Specific examples of the fermented malt beverage, which is a beer-like effervescent beverage, include beer, low-malt beer produced through a fermentation process using malt as a raw material, and non-alcoholic beer produced through a fermentation process using malt as a raw material. Can be mentioned. The fermented malt beverage in the present invention may be liqueurs obtained by mixing a beverage produced from malt as a raw material through a fermentation step with an alcohol-containing distilled solution.

The alcohol-containing distilled liquid is a solution containing alcohol obtained by a distillation operation, and a solution generally classified as distilled liquor can be used. For example, raw material alcohol, spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu and the like can be used.

The fermented malt beverage according to the present invention is characterized by having a DMS content of 15 ppb or more and an MBT content of 5 ppt or more. By adjusting the contents of DMS and MBT in the fermented malt beverage within the above ranges, it is possible to improve the drinking response (richness) without increasing the ratio of malt used. DMS is an off-flavour of malt-derived beer and is likely to be produced when the boiling temperature of wort is low. MBT is an off-flavour of beer derived from hops and the like, which is called "sunlight odor". Thus, it is the first finding by the present inventor that by adjusting the content of the aroma component known as off-flavour of beer, the drinking response can be improved without increasing the extract content. be.

The DMS content of the fermented malt beverage according to the present invention is not particularly limited as long as it is within the range of 15 ppb or more. The DMS content of the fermented malt beverage according to the present invention is preferably 15 ppb or more and 120 ppb or less, more preferably 15 ppb or more and 100 ppb or less, and 15 ppb or more and 40 ppb or less because it is excellent in a sufficient drinking response improving effect and a beer-like flavor. Is even more preferable.

The DMS content of the fermented malt beverage according to the present invention can be adjusted, for example, by adding DMS as an additive. The DMS added as an additive may be a synthesized DMS or a DMS extracted and purified from a natural product. Further, it may be a fragrance containing DMS together with other components.

The DMS content of the fermented malt beverage according to the present invention can be adjusted by appropriately adjusting the production conditions without directly adding DMS as a raw material. DMS is produced by decomposing S-methionylmethionine, which is mainly derived from malt, by boiling wort. Therefore, for example, the DMS content is adjusted by selecting and using malt as a raw material, which originally has a higher DMS content than other varieties of the same type, or by adjusting the amount of malt used. can do. Further, since DMS is also produced by metabolism of a sulfur-containing compound by yeast, the DMS content of the fermented malt beverage can be adjusted by appropriately adjusting the fermentation conditions.

The content of DMS in the fermented malt beverage according to the present invention can be measured, for example, by gas chromatography (Gas Chromatography-Flame Photometric Detector; GC-FPD) analysis using a flame photometric detector. Specifically, first, the sample is placed in a vial containing a stirrer bar, a predetermined amount of sodium chloride is added, and then 3N hydrochloric acid and an internal standard solution (ethylmethyl sulfide 10 mg / mL) are added in predetermined amounts. Seal with an aluminum cap. A sample in which sodium chloride is dissolved by rotating and stirring the stirrer bar at room temperature for 10 minutes in a tightly closed state is applied to the headspace GC-FPD, and the DMS concentration of the sample is quantified from the internal standard ratio.

The MBT content of the fermented malt beverage according to the present invention is not particularly limited as long as it is within the range of 5 ppt or more. The DMS content of the fermented malt beverage according to the present invention is preferably 5 ppt or more and 120 ppt or less, more preferably 5 ppt or more and 100 ppt or less, and 5 ppt or more and 15 ppt or less because it is excellent in a sufficient drinking response improving effect and a beer-like flavor. Is even more preferable.

The MBT content of the fermented malt beverage according to the present invention can be adjusted, for example, by adding MBT as an additive. The MBT to be added as an additive may be a synthesized MBT or an MBT extracted and purified from a natural product. Further, it may be a fragrance containing MBT together with other components.

The MBT content of the fermented malt beverage according to the present invention can be adjusted by appropriately adjusting the production conditions without directly adding MBT as a raw material. MBT is generated from radicals generated as a result of photodecomposition of the allyl side chain of iso-alpha acid by ultraviolet rays to visible light and radicals generated from sulfur-containing compounds. When hops are used as a raw material, hops are added to wort and boiled to prepare a fermentation raw material solution containing iso-alpha acid. Therefore, the content of iso-alpha acid in the fermentation raw material liquid can be adjusted by appropriately adjusting the type and amount of hops used as the raw material and the boiling conditions, and eventually the MBT contained in the beverage. The content can be adjusted. Further, since MBT is also produced by metabolism of a sulfur-containing compound by yeast, the MBT content of the fermented malt beverage can be adjusted by appropriately adjusting the fermentation conditions. Furthermore, the MBT content of the fermented malt beverage can also be adjusted by adjusting the amount of sunlight irradiating the fermented malt beverage.

The MBT content of the fermented malt beverage according to the present invention is, for example, a sulfur-containing compound bound to a heavy metal compound such as mercury from a test sample and then adsorbed on a strong anion exchange resin column. Then, the sulfur-containing compound eluted from the column with cysteine is analyzed by GC (GC / MS) equipped with a mass spectrometer, and the MBT concentration of the test sample is quantified from the internal standard ratio.

The fermented malt beverage according to the present invention can be produced in the same manner as a general fermented malt beverage except that the DMS content and MBT content in the beverage are adjusted within a predetermined range. A general fermented malt beverage can be produced by a process of preparation (preparation of fermented raw material liquid), fermentation, storage of sake, and filtration.

As the fermentation raw material, at least malt may be used, only malt may be used, or a fermentation raw material other than malt may be used. The malt used as a fermentation raw material may be barley malt, wheat malt, or both may be used in combination. Since the effect of the present invention can be more effectively exerted, the fermented malt beverage of the present invention is a product in which malt and a raw material other than malt are used in combination as a fermentation raw material, that is, the malt use ratio (use of malt in the whole fermentation raw material). The amount ratio) is preferably less than 100% by mass. Among them, the malt usage ratio is preferably 20 to 90% by mass, more preferably 26 to 90% by mass, and 26 to 66% by mass because it is richer and has an excellent beer-like flavor. More preferred.

As the fermentation raw material other than malt, only the grain raw material may be used, only the sugar raw material may be used, or both may be mixed and used. Examples of the sugar raw material include sugars such as liquid sugar. Examples of the grain raw material include barley and wheat other than malt, beans such as rice, corn and soybean, and potatoes, and barley is particularly preferable. Further, the grain raw material other than malt used in the present invention may be one kind of grain raw material or a mixture of a plurality of kinds of grain raw materials.

Each grain raw material such as malt can be used as a grain syrup, a grain extract, or the like, but it is preferably used as a grain crushed product obtained by crushing. The crushing treatment of grains can be carried out by a conventional method. The grain crushed product may be a product which has been subjected to a treatment usually performed before and after the crushing treatment, such as malt crushed product, cornstarch, corn grits and the like.

As a charging step (fermentation raw material liquid preparation step), a fermentation raw material liquid is prepared from the fermentation raw material. Specifically, first, a mixture containing a fermentation raw material and raw water is prepared and heated to saccharify the starch of the fermentation raw material. Fermentation raw materials and other auxiliary raw materials other than water may be added to the mixture. Examples of the auxiliary raw material include hops, yeast extract, proteolytic products, water-soluble dietary fiber, sweeteners, bitterness agents, fruit juices, coloring agents, fragrances, and fragrances.

Water-soluble dietary fiber means carbohydrates that are soluble in water and are indigestible or difficult to digest by human digestive enzymes. Examples of the water-soluble dietary fiber used in the present invention include indigestible dextrin, polydextrose, soybean dietary fiber, galactomannan, inulin, guar gum decomposition product, pectin, and gum arabic. Only one kind of these water-soluble dietary fibers may be used, or two or more kinds may be used in combination.

As the sweetener, sugar may be used, a sugar having a relatively low sweetness may be used, or a sweetening agent having a high sweetness may be used. Specific examples of the sweetener having a relatively low degree of sweetness include polysaccharides and sweetening amino acids. The polysaccharide means a sugar obtained by polymerizing three or more monosaccharides. Polysaccharides are roughly classified into starch, dextrin, and oligosaccharides according to their size. Oligosaccharides are sugars obtained by polymerizing about 3 to 10 monosaccharides, and dextrins are sugars obtained by hydrolyzing starch and are larger than oligosaccharides. Examples of the sweetening amino acid include alanine and glycine, and alanine is preferable. Examples of the high-sweetness sweetener include acesulfame potassium, neotame, aspartame, sucralose, stevia, enzyme-treated stevia and the like. Only one kind of these sweeteners may be used, or two or more kinds thereof may be used in combination.

The bitterness agent is not particularly limited as long as it exhibits the same or similar bitterness as beer in the fermented malt beverage, which is a product, and may be a bitterness component contained in hops. It may be a bitterness component not contained in. Specific examples of the bitterness include magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quacin, isoα acid, tetraisoα acid, β acid oxide, kinine, momordecine, and quercitrin. Typical examples thereof include bitterness-imparting components such as theobromine and caffeine, and bitterness-imparting materials such as bitter gourd, senburi tea, bittersweet tea, nigayomogi extract, gentiana extract, and kina extract. Only one kind of these bitterness agents may be used, or two or more kinds thereof may be used in combination.

Examples of the proteolytic product include soybean proteolytic product and the like.
Examples of the colorant include caramel color and the like.
Examples of the flavor include beer flavor, beer flavor, hop flavor and the like.

In the charging step, it is preferable to add a saccharifying enzyme such as α-amylase, glucoamylase or pullulanase, or an enzyme agent such as protease. These enzymes promote the decomposition reaction of non-assimilating sugar in the fermentation raw material into assimilating sugar, and even when the fermentation raw material with a high malt usage ratio is used, the content of non-assimilating sugar is high. It is possible to prepare a fermented raw material solution kept low.

The saccharification treatment is carried out using an enzyme derived from a grain raw material or the like or an enzyme added separately. The temperature and time during the saccharification process should be determined in consideration of the type of grain raw material used, the ratio of the grain raw material to the total fermentation raw material, the type and amount of the added enzyme, the quality of the target fermented malt beverage, etc. , Adjusted as appropriate. For example, the saccharification treatment can be carried out by a conventional method, such as holding a mixture containing a grain raw material or the like at 35 to 70 ° C. for 20 to 90 minutes. By adjusting the time of the saccharification treatment, the saccharification efficiency can be controlled, and the sugar content of the finally obtained fermented malt beverage can be adjusted within a desired range.

By boiling the sugar solution obtained after the saccharification treatment, a broth (boiled product of the sugar solution) can be prepared. It is preferable that the sugar solution is filtered before the boiling treatment and the obtained filtrate is boiled. Further, instead of the filtrate of this sugar solution, a malt extract to which warm water is added may be used and boiled. The boiling method and its conditions can be appropriately determined.

A fermented malt beverage having a desired flavor can be produced by appropriately adding a fragrance or the like before or during the boiling treatment. In particular, hops are preferably added before or during the boiling process. By boiling in the presence of hops, the flavor and aroma components of hops can be efficiently boiled. The amount of hops added, the mode of addition (for example, addition in several portions) and the boiling conditions can be appropriately determined.

After the charging step and before the fermentation step, it is preferable to remove the meals such as proteins generated by the precipitation from the prepared broth. The residue may be removed by any solid-liquid separation treatment, but generally, the precipitate is removed using a tank called a whirlpool. The temperature of the broth at this time may be 15 ° C. or higher, and is generally about 50 to 100 ° C. After removing the lees, the broth (filtrate) is cooled to an appropriate fermentation temperature with a plate cooler or the like. The broth after removing the lees becomes the fermentation raw material liquid.

Next, as a fermentation step, yeast is inoculated into the cooled fermentation raw material liquid to perform fermentation. The cooled fermentation raw material liquid may be subjected to the fermentation step as it is, or may be subjected to the fermentation step after adjusting to a desired extract concentration. The yeast used for fermentation is not particularly limited, and usually, it can be appropriately selected and used from the yeasts used for the production of alcoholic beverages. It may be a top-fermenting yeast or a bottom-fermenting yeast, but it is preferably a bottom-fermenting yeast because it can be easily applied to a large-scale brewing facility.

Further, as a liquor storage step, the obtained fermented liquor is aged in a liquor storage tank, stored and stabilized under low temperature conditions of about 0 ° C., and then the aging fermented liquor is filtered as a filtration step. , Yeast and insoluble proteins in the temperature range can be removed to obtain the desired fermented malt beverage. The filtration treatment may be any method as long as it can filter and remove yeast, and examples thereof include diatomaceous earth filtration and filter filtration with a filter having an average pore size of about 0.4 to 1.0 μm. Further, in order to obtain a desired alcohol concentration, an appropriate amount of water may be added before or after filtration to dilute the alcohol. The obtained fermented malt beverage is usually packaged in a container by a filling step and shipped as a product. The fermented malt beverage according to the present invention is preferably filled in a light-shielding container such as a can in order to suppress an unexpected increase in the amount of MBT during storage.

In addition, in the steps after the fermentation step with yeast, for example, by mixing with an alcohol-containing distillate, a fermented malt beverage corresponding to liqueurs under the Liquor Tax Law can be produced. The alcohol-containing distillate may be added before or after water addition for adjusting the alcohol concentration. The alcohol-containing distilled liquid to be added is preferably wheat spirits because it can produce a fermented malt beverage having a more preferable wheat feeling.

When DMS or a fragrance containing it or MBT or a fragrance containing it is used as a raw material, the DMS and MBT are used as a fermentation raw material liquid in order to prevent the added DMS and MBT from being lost during the manufacturing process. It is preferable to add it at any time after the boiling treatment, and it is more preferable to add it in the liquor storage step or the subsequent filtration step.

Next, the present invention will be described in more detail with reference to Examples and Reference Examples, but the present invention is not limited to the following Examples and the like.

<Measurement of DMS concentration>
In subsequent examples, the concentration of DMS was measured by GC-FPD analysis.
Specifically, first, the test sample was placed in a vial containing a stirrer bar, a predetermined amount of sodium chloride was added, and then 3N hydrochloric acid and an internal standard solution (ethylmethyl sulfide 10 mg / mL) were added in predetermined amounts. After that, it was sealed with an aluminum cap. The test sample in which sodium chloride was dissolved by rotating the stirrer bar at room temperature for 10 minutes in a tightly closed state was applied to the headspace GC-FPD, and the dimethyl sulfide concentration of the test sample was adjusted from the internal standard ratio. Quantified.

<Measurement of MBT concentration>
In subsequent examples, the concentration of MBT was measured by GC / MS analysis.
In 500 mL of the test sample, 25 mL of 2 mM p-HMB (p-hydroxymercury benzoic acid) dissolved in 0.1 M Tris, 500 μL of 20 mM tert-butyl-4-methoxyphenol (BHA) ethanol solution, and an internal standard solution. Add 100 mL of 500 ng / mL 4-methoxy-2-methyl-2-mercaptobutane (4M4M2MB) ethanol solution, seal tightly, and stir vigorously with a stirrer bar at room temperature for 10 minutes to remove the sulfur-containing compound in the test sample. , Was adsorbed on p-HMB, which is a mercury compound. After adsorbing this reaction product on a Dowex-1 (strong anion exchange resin) column, the column is subjected to 100 mL of 0.1 M sodium acetate buffer (pH 6) containing 0.2 mM tert-butyl-4-methoxyphenol. After washing, the sulfur-containing compound was eluted from the column with 100 mL of 0.1 M sodium acetate buffer (pH 6) containing 10 mg / mL L-cysteine hydrochloride monohydrate. The recovered eluate was extracted twice with 0.5 mL of ethyl acetate and then 5 mL of dichloromethane, the recovered organic solvent layer was dehydrated with anhydrous sodium sulfate, and then concentrated to 100 μL with nitrogen gas, and a mass spectrometer was used. MBT was quantified for on-board GC analysis.

[Example 1]
DMS and MBT were added to the fermented malt beverage, and the effect on the drinking response was investigated.

First, a mixture of 10 kg of malt mixed with raw material water was heated according to a conventional method to produce a saccharified solution. The obtained saccharified solution was filtered, 25 kg of liquid sugar (solid content 75% by mass), 1 kg of soybean protein, and hops were added to the obtained filtrate, and then boiled to obtain wort (grain broth). (Malt usage ratio: 27% by mass). The obtained wort was transferred to a settling tank to separate and remove the precipitate, and then the wort extract was adjusted to have a water content of 12% by mass as a fermentation raw material solution. After cooling 200 L of the obtained fermentation raw material liquid to about 7 ° C., the cold barley juice was inoculated with brewer's yeast, fermented at about 10 ° C. for 7 days, and then aged in a liquor storage tank for 7 days. The fermented liquid after aging was filtered by a filter (average pore size: 0.65 μm) to obtain a fermented malt beverage A. This fermented malt beverage A had an alcohol content of 5% by volume, a carbon dioxide gas pressure of 0.23 MPa, a DMS content of 10 ppb, and an MBT content of 3 pt.

DMS and MBT were added to the fermented malt beverage A so that the concentrations in the beverage were as shown in Tables 1 and 2, respectively, to obtain fermented malt beverages B to J.

A sensory evaluation was performed on the drinking response of the fermented malt beverages B to J by a panel of 6 experts using the fermented malt beverage A as a control. Specifically, the response of each fermented malt drink is 3 points for the control sample (fermented malt drink A), 1 point feels very weak compared to the control sample, and 2 points feel weaker than the control sample. The evaluation was performed blindly on a 5-point scale, in which 3 points felt the same as the control sample, 4 points felt stronger than the control sample, and 5 points felt much stronger than the control sample. When the average score of the panel of 6 people was 3.5 or more, it was evaluated that there was an effect of improving the drinking response. The evaluation results are shown in Tables 1 and 2. In the table, "○" in the sensory evaluation column indicates that there was an effect of improving drinking response, and "×" indicates that there was no effect of improving drinking response.

As shown in Tables 1 and 2, the fermented malt beverages FL having a DMS content of 15 ppb or more and an MBT content of 5 pt or more were all observed to have an effect of improving the drinking response. On the other hand, the fermented malt beverages C and E having a DMS content of 15 ppb or more but an MBT content of less than 5 ppt did not have an effect of improving the drinking response. Although the MBT content was 5 pt or more, the fermented malt beverages B and D having a DMS content of 10 ppb were worse in drinking response than the fermented malt beverage A to which MBT was not added.

[Example 2]
DMS and MBT were added to fermented malt beverages having different malt usage ratios, respectively, and the effect on drinking response was investigated.

The alcohol content was 5 in the same manner as in the fermented malt beverage A of Example 1 except that the amount of malt used was 2 kg, the amount of liquid sugar used was 30 kg (solid content 75% by mass), and the malt usage ratio was 6% by mass. A fermented malt beverage having a volume% and a carbon dioxide gas pressure of 0.23 MPa was produced, and MBT and DMS were added thereto so that the MBT content of the beverage was 5 pt and the DMS content was 20 ppb, respectively, and the fermented malt beverage M was added. Manufactured.

The fermented malt beverage of Example 1 except that the amount of malt used was 20 kg, the amount of liquid sugar used was 20 kg (solid content 75% by mass), soybean protein was not used, and the malt usage ratio was 51% by mass. In the same manner as in A, a fermented malt beverage having an alcohol content of 5% by volume and a carbon dioxide gas pressure of 0.23 MPa is produced, and MBT and DMS are added thereto, respectively, and the MBT content of the beverage is 6 pt and the DMS content is 20 ppb. To produce a fermented malt beverage N.

Using the fermented malt beverage A produced in Example 1 as a control, the drinking response of the fermented malt beverages M and N of the fermented malt beverages M and N was sensory-evaluated in the same manner as in Example 1. The results are shown in Table 3 together with the results of the fermented malt beverages A and F of Example 1. As a result, the effect of improving the drinking response was observed in the fermented malt beverage N having a malt usage ratio of 51% by mass, but the effect of improving the drinking response was observed in the fermented malt beverage M having a malt usage ratio of 6% by mass. There wasn't.

Claims (4)

The ratio of malt used in the fermentation raw material is 27 to 51% by mass.
A fermented malt beverage characterized by a dimethyl sulfide content of 15-40 ppb and a 3-methyl-2-butene-1-thiol content of 5-15 ppt. A canned beverage, fermented malt beverage of claim 1. A preparation process in which a mixture containing a fermentation raw material containing malt and water is saccharified, and the obtained saccharified liquid is boiled to prepare a fermentation raw material liquid.
A fermentation process in which yeast is inoculated into the obtained fermentation raw material liquid to ferment it.
Have,
The proportion of malt used in the fermentation raw material is 27 to 51% by mass.
Dimethyl sulfide content is 15 ~40ppb, characterized in that the production of fermented malt beverages 3-methyl-2-butene-1-thiol content of 5 ~15ppt, method of manufacturing fermented malt beverages. In order to improve the drinking response of the fermented malt beverage in which the ratio of malt used in the fermented raw material is 27 to 51% by mass, the content of dimethyl sulfide and 3-methyl-2-butene-1-thiol in the beverage is adjusted.
A method for improving the drinking response of a fermented malt beverage, which comprises adjusting the dimethyl sulfide content to 15 to 100 ppb and the 3-methyl-2-butene-1-thiol content to 5 to 100 ppt.