JP7377647B2 - Beer-taste beverage, method for producing beer-taste beverage, and method for improving flavor of beer-taste beverage - Google Patents

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.

Currently, many types of beer-taste beverages and methods for producing the same have been proposed in order to meet the diverse tastes of consumers.

For example, Patent Document 1 discloses a beer-taste beverage containing 0.3 to 5 ppm of quacin and/or 0.5 to 5 ppm of quinine.
Patent Document 1 describes that this beer-taste beverage has a bitter taste typical of beer.

JP 2017-6077 Publication

As described in Patent Document 1, one of the preferable characteristics of the flavor of beer-taste beverages is the bitterness unique to beer.

However, if the bitterness characteristic of beer remains in the mouth as an aftertaste of beer-taste beverages, the impression of bitterness remains very strong, and there are consumers who feel that the beverage is not desirable as a beverage.

Furthermore, while carbonic acid in beer-taste beverages has the desirable aspect of providing a refreshing feeling, the harshness of carbonic acid may interfere with consumers' ability to enjoy the flavor.
In addition, in line with the diversification of consumer tastes, the present inventors considered adding a new flavor to beer-taste beverages.

Therefore, the present invention provides a beer-taste beverage with reduced bitter aftertaste and harshness of carbonic acid and enhanced fresh orange-like aroma, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage. The challenge is to provide the following.

The above problem can be solved by the following means.
[1] A beer-taste beverage having a gas pressure of 2.0 kg/cm ² or more at 20° C., a menthone content of 50 to 800 ppb, and a cineole content of 5 to 80 ppb.
[2] The beer-taste beverage according to item 1, wherein the menthyl acetate content is 3 to 100 ppb.
[3] A method for producing a beer-taste beverage having a gas pressure of 2.0 kg/cm ² or more at 20°C, comprising the steps of setting the mentone content to 50 to 800 ppb and the cineole content to 5 to 80 ppb. A method for producing a beer-taste beverage comprising:
[4] A method for improving the flavor of a beer-taste beverage, which enhances a fresh orange-like aroma while reducing the bitterness of the aftertaste and the harshness of carbonic acid, the method comprising: containing menthone in the beer-taste beverage; A method for improving the flavor of a beer-taste beverage, in which the amount of cineole is 50 to 800 ppb, and the content of cineole is 5 to 80 ppb.

According to the beer-taste beverage according to the present invention, the bitter aftertaste and harshness of carbonic acid are reduced, and the fresh orange-like aroma is enhanced.
According to the method for producing a beer-taste beverage according to the present invention, it is possible to produce a beer-taste beverage with reduced bitter aftertaste and harshness of carbonic acid, and enhanced fresh orange-like aroma.
According to the method for improving the flavor of a beer-taste beverage according to the present invention, it is possible to reduce the bitterness of the aftertaste of a beer-taste beverage and the sharpness of carbonic acid, and to enhance the fresh orange-like aroma.

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

[Beer-taste drink]
The beer-taste beverage according to the present embodiment is a beverage in which the contents of menthone and cineole are each within a predetermined range. Furthermore, the beer-taste beverage according to the present embodiment may contain a predetermined amount of menthyl acetate.
Here, the beer-taste beverage is also called a beer-like (style) beverage, and is a beverage that has a beer-like flavor, or in other words, a beverage prepared to have a beer-like flavor. Beer-taste beverages include, for example, "sparkling alcoholic beverages" (beer, sparkling liquor, Alcoholic beverages and other sparkling alcoholic beverages). The other sparkling alcoholic beverages mentioned above include "Other brewed liquor (sparkling) (1)" (third beer) and "Liquor (sparkling) (1)" (new genre beer). In addition, beer-taste drinks only need to have a beer-like flavor, and include beverages and soft drinks that do not belong to sparkling alcoholic beverages as defined by the Liquor Tax Act (for example, non-alcoholic beer-taste drinks, etc.). can.

(Mentone)
Menthone is one of the monoterpene ketones represented by the molecular formula C ₁₀ H ₁₈ O.
When added to beer-taste beverages together with cineole, which will be described later, Menthone has the effect of reducing the bitterness of the aftertaste without reducing the body (thickness of taste), and the effect of reducing the harshness of carbonic acid. , can exhibit the effect of enhancing the fresh orange-like scent.
Note that menthone alone does not sufficiently exhibit the various effects (in particular, enhancement of fresh orange-like aroma), so both menthone and cineole, which will be described later, are essential in the present invention.

The content of menthone is preferably 50 ppb (μg/L) or more, more preferably 70 ppb or more, 80 ppb or more, 100 ppb or more, 130 ppb or more, or 150 ppb or more. When the menthone content is at least a predetermined value, it is possible to reduce the bitterness of the aftertaste and the harshness of carbonic acid without reducing the body feeling, and to enhance the fresh orange-like aroma.
The content of menthone is preferably 800 ppb or less, more preferably 700 ppb or less, 650 ppb or less, 500 ppb or less, 400 ppb or less, 350 ppb or less, and 200 ppb or less. By keeping the menthone content below a predetermined value, the effects of the present invention (reduction of bitter aftertaste, reduction of harshness of carbonic acid, enhancement of fresh orange-like aroma while suppressing reduction in body feeling) can be firmly achieved. It can be demonstrated.

(cineole)
Cineol is one of the monoterpenoids represented by the molecular formula C ₁₀ H ₁₈ O.
By including this cineole together with the aforementioned menthone in beer-taste drinks, it has the effect of reducing the bitterness of the aftertaste without reducing the body feeling (thickness of taste), and the effect of reducing the harshness of carbonic acid. , can exhibit the effect of enhancing the fresh orange-like scent.
Incidentally, since cineole alone does not sufficiently exhibit the various effects (in particular, reduction of the harshness of carbonic acid), both cineole and the above-mentioned menthone are essential in the present invention.

The content of cineole is preferably 5 ppb (μg/L) or more, more preferably 6 ppb or more, 7 ppb or more, 10 ppb or more, or 13 ppb or more. When the content of cineole is at least a predetermined value, it is possible to reduce the bitterness of the aftertaste and the harshness of carbonic acid without reducing the body feeling, and to enhance the fresh orange-like aroma.
The content of cineole is preferably 80 ppb or less, more preferably 70 ppb or less, 60 ppb or less, 58 ppb or less, 50 ppb or less, 40 ppb or less, and 30 ppb or less. By setting the content of cineole at a predetermined value or less, the effects of the present invention (reduction of bitter aftertaste, reduction of harshness of carbonic acid, and enhancement of fresh orange-like aroma while suppressing reduction in body feeling) can be firmly achieved. It can be demonstrated.

(menthyl acetate)
Menthyl acetate is an ester of acetic acid and menthol with the molecular formula C ₁₂ H ₂₂ O ₂ .
This menthyl acetate significantly improves the effects of menthone and cineole described above (reducing the bitterness of the aftertaste while suppressing the reduction in body feeling, reducing the harshness of carbonic acid, and enhancing the fresh orange-like aroma). I can do it.

The content of menthyl acetate is preferably 3 ppb (μg/L) or more, more preferably 5 ppb or more, 8 ppb or more, 10 ppb or more, 15 ppb or more, and 18 ppb or more. By setting the content of menthyl acetate to a predetermined value or more, the effects of the present invention (reducing the bitterness of the aftertaste while suppressing the reduction in body feeling, reducing the harshness of carbonic acid, and enhancing the fresh orange-like aroma) can be greatly enhanced. to improve.
The content of menthyl acetate is preferably 100 ppb or less, more preferably 85 ppb or less, 80 ppb or less, 60 ppb or less, 50 ppb or less, 40 ppb or less, and 30 ppb or less. When the content of menthyl acetate is below a predetermined value, the effects of the present invention (reduction of bitter aftertaste while suppressing reduction in body feeling, reduction of harshness of carbonic acid, enhancement of fresh orange-like aroma) can be further enhanced. You can make it work well.

The contents of menthone, cineole, and menthyl acetate in the beer-taste beverage can be measured, for example, by gas chromatography-mass spectrometry (GC/MS).
In addition, the content of menthone, cineole, and menthyl acetate in beer-taste beverages may be controlled by the amount of peppermint, etc. added as an auxiliary material in the pre-fermentation process, or the content of each component in each process (for example, the post-fermentation process). It may also be controlled by addition.

(Alcohol degree)
The alcohol content of the beer-taste drink according to the present embodiment is not particularly limited, but is, for example, 1% (v/v%) or more, 3% or more, 4% or more, and 15% or less, 10% or less, 9%. Below, it is 8% or less and 6% or less.

The alcohol content of the beer-taste beverage according to the present embodiment may be the value of a beverage obtained by fermenting wheat-derived raw materials, but it may be prepared by adding distilled alcohol to the beverage as appropriate. Alternatively, if fermentation is not required (in the case of compounding), it may be prepared by only adding distilled alcohol.
Examples of distilled alcohol include various spirits such as shochu, brandy, vodka, and whisky, raw material alcohol, and the like. One type of distilled alcohol may be used alone, or two or more types may be used in combination. Note that in this specification, "spirits" refers to spirits that are distilled alcoholic beverages, and may be different from spirits under the Liquor Tax Act.
Note that in this specification, alcohol refers to 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 (vibrating density meter method).

(foaming)
The beer-taste beverage according to this embodiment is a sparkling beverage.
The effect of reducing the harshness of carbonic acid in the present invention is that if the beer-taste beverage has even a slight carbonic acidity (foaming property), the harshness of the carbonic acidity can be reduced. Therefore, although the foamability of the beer-taste beverage according to this embodiment is not particularly limited, the gas pressure at 20° C. is preferably 2.0 kg/cm ² or more, 2.2 kg/cm ² or more, 2.3 kg/cm ² More preferably, the weight is 2.4 kg/cm ² or more. Further, the gas pressure at 20° C. is preferably 5.0 kg/cm ² or less, more preferably 4.0 kg/cm ² or less, and more preferably 3.0 kg/cm ² or less.

(others)
The beer-taste beverage according to the present embodiment includes sweeteners, high-intensity sweeteners, antioxidants, fragrances, acidulants, salts, dietary fibers, etc., which are usually added to beverages as long as the desired effects of the present invention are not inhibited. (hereinafter referred to as "additives" as appropriate) may also be added. As the sweetener, for example, high fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch, etc. can be used. As the high-intensity sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dultin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame, etc. can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol, etc. can be used. Examples of the acidulant include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, phosphoric acid, and the like can be used. As the salts, for example, common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, etc. can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product, etc. can be used.
As each of the above-mentioned raw materials, commonly available commercially available materials can be used.

(Packaged beer-taste drink)
The beer-taste beverage according to this embodiment can be provided in various containers. By packing beer-taste beverages into various containers, deterioration in quality due to long-term storage can be suitably prevented.
Note that the container may be anything that can be airtight, and so-called can containers or barrel containers made of metal (such as aluminum or steel) can be used. Moreover, a glass container, a plastic bottle container, etc. can also be applied to the container. The capacity of the container is not particularly limited, and any currently available container can be used. Note that it is preferable to use a metal container because it can completely block gas, moisture, and light rays and maintain stable quality at room temperature for a long period of time.

As explained above, since the contents of menthone and cineole are within the respective predetermined ranges, the beer-taste beverage according to the present embodiment reduces the bitterness of the aftertaste and the sharpness of carbonic acid, and has a fresh orange flavor. The fragrance of the person is increasing.
In addition, since the beer-taste beverage according to the present embodiment has a menthyl acetate content within a predetermined range, the effects of the present invention (reducing the bitterness of the aftertaste while suppressing the reduction in body feeling, reducing the harshness of carbonic acid) reduction, fresh orange-like aroma (enhancement)) is significantly improved.

[Method for producing beer-taste beverage]
Next, a method for producing a beer-taste beverage according to the present embodiment will be described.
The method for producing a beer-taste beverage according to the present embodiment includes a step of setting the contents of menthone and cineole within predetermined ranges, and may further include a step of setting the content of menthyl acetate within a predetermined range. . In detail, the method for producing a beer-taste beverage according to the present embodiment includes a pre-fermentation process, a fermentation process, and a post-fermentation process.

(Pre-fermentation process)
In the pre-fermentation step, malt, barley, sugars, enzymes, various additives, auxiliary raw materials, etc. are appropriately mixed to saccharify the raw materials to obtain a saccharified liquid. Then, a pre-fermentation liquid is prepared by appropriately adding hops, boiling, cooling, etc. to the wort obtained by appropriately filtering the saccharified liquid.

The pre-fermentation solution prepared in the pre-fermentation step is not particularly limited as long as it is a solution containing wheat-derived raw materials (malt or barley) that serve as nitrogen and carbon sources that can be assimilated by yeast. The nitrogen source and carbon source are not particularly limited as long as they can be assimilated by yeast. The nitrogen source that can be assimilated by yeast is, for example, at least one of amino acids and peptides contained in wheat-derived raw materials. Carbon sources that can be assimilated by yeast include, for example, the above-mentioned saccharides and saccharides contained in wheat-derived raw materials.

The malt used in the pre-fermentation process is wheat that has been germinated and roasted, and then the roots are removed, and the wheat used in the pre-fermentation process is ungerminated wheat. The wheat includes barley, wheat, rye, oats, etc., but barley is preferred.
Although the malt ratio (the ratio of the weight of malt to the total weight of raw materials other than water and hops among the raw materials used for producing beer-taste beverages) is not particularly limited, for example, the lower limit is 1% or more, 10% or more. , 30% or more, 50% or more, and the upper limit is 100% or less.

The auxiliary raw materials used in the pre-fermentation process, including mint, are specified in Article 4, Article 2 of the Liquor Tax Law Enforcement Regulations (promulgated on March 31, 2018 (Revised to Ministry of Finance Ordinance No. 19 of 2018)). Items listed in each item of this section, as well as fruits (including dried or boiled fruit or concentrated fruit juice), etc. Specifically, the auxiliary raw materials include, in addition to mint, coriander or its seeds, pepper, cinnamon, cloves, chives and other spices or raw materials thereof, anise, star anise, fennel, caraway, and the like.
Examples of mint include peppermint, English mint, Kentucky kernel mint, spearmint, candy mint, Swiss licola mint, curly mint, Rococo mint, cool mint, pennyroyal mint, apple mint, pineapple mint, bowls mint, and lemon mint. , eau de cologne mint, lavender mint, grapefruit mint, orange mint, etc., but peppermint is preferable in order to keep the content of each of the above-mentioned components at a predetermined value or more.

The hops used in the pre-fermentation process are not particularly limited, and include, for example, dried hops, hop pellets, and hop extracts, as well as processed hop products such as low hops, hexahops, tetrahops, and isolized hop extracts. good.

(fermentation process)
The fermentation process is a process in which yeast is added to the pre-fermentation liquid to perform alcoholic fermentation. In this embodiment, for example, yeast is added to a pre-fermentation solution whose temperature has been adjusted in advance within a predetermined range (for example, in the range of 0 to 40° C.) to prepare a fermentation solution, 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 time. This aging can precipitate insoluble matter in the fermented liquid, remove turbidity, and improve flavor.

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

(Post-fermentation process)
The post-fermentation process is a process in which the post-fermentation liquid is subjected to a predetermined treatment to finally obtain a beer-taste beverage. Examples of the post-fermentation process include filtration (so-called primary filtration) of the post-fermentation liquid obtained in the fermentation process. This primary filtration allows insoluble solids and yeast to be removed from the fermented liquid. In addition, in the post-fermentation step, the post-fermentation liquid may be further subjected to microfiltration (so-called secondary filtration). Secondary filtration can remove bacteria and residual yeast from the fermented liquid. Note that instead of microfiltration, the fermented liquid may be sterilized by heating. The primary filtration, secondary filtration, and heating in the post-fermentation process can be performed with common equipment used when producing beer-taste beverages.
Note that the post-fermentation process also includes the process of filling the above-described container.

The beer-taste beverage obtained by the post-fermentation process may be produced so that the contents of menthone, cineole, menthyl acetate, etc. are within the above-mentioned predetermined ranges. For example, the content of each component may be adjusted to be within a predetermined range by adjusting the amount of an auxiliary raw material (peppermint) added in the pre-fermentation process, or menthone, cineole, and menthyl acetate may be added in the post-fermentation process. May be added.

Note that the beer-taste beverage according to this embodiment can also be produced without going through a fermentation process. That is, the beer-taste beverage according to this embodiment may be manufactured 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, menthone, cineole, menthyl acetate, additives, malt extract, and distilled alcohol are appropriately added to a mixing tank. and a post-processing step for performing treatments such as filtration, sterilization, addition of carbon dioxide gas, and filling into containers.

As explained above, the method for producing a beer-taste beverage according to the present embodiment includes the step of adjusting the contents of menthone and cineole within predetermined ranges, so that the bitterness of the aftertaste and the harshness of carbonic acid are reduced. It is possible to produce a beer-taste beverage with reduced and enhanced fresh orange-like aroma.
In addition, since the method for producing a beer-taste beverage according to the present embodiment includes the step of adjusting the content of menthyl acetate within a predetermined range, the effects of the present invention (reduction of bitter aftertaste while suppressing reduction of body feeling, It is possible to produce a beer-taste beverage with significantly improved characteristics (reduced harshness of carbonic acid, enhanced fresh orange-like aroma).

[Method for improving the flavor of beer-taste beverages]
Next, a method for improving the flavor of a beer-taste beverage according to the present embodiment will be described.
A method for improving the flavor of a beer-taste beverage according to the present embodiment is a method for improving the flavor of a beer-taste beverage that enhances a fresh orange-like aroma while reducing the bitterness of the aftertaste of the beer-taste beverage and the sharpness of carbonic acid. Among these, there is a method in which the contents of menthone and cineole in the beer-taste beverage are each within a predetermined range, and preferably, a method in which the content of menthyl acetate is further within a predetermined range.
Note that the content of each component is the same as the value explained in the above-mentioned "beer-taste beverage".

As explained above, in the method for improving the flavor of a beer-taste beverage according to the present embodiment, since the contents of menthone and cineole are each within a predetermined range, the bitterness of the aftertaste of the beer-taste beverage and the harshness of carbonic acid are reduced. and can enhance the fresh orange-like aroma.
Moreover, since the method for improving the flavor of a beer-taste beverage according to the present embodiment sets the content of menthyl acetate within a predetermined range, the effects of the present invention (reducing the bitterness of the aftertaste while suppressing the reduction in body feeling, reducing carbonation) It can significantly improve the sharpness (reduction of harshness and enhancement of fresh orange-like aroma).

[Example 1]
Next, the present invention will be described by illustrating examples that meet the requirements of the present invention and comparative examples that do not.

[Sample preparation]
A beer-taste drink (sample) was prepared by adding menthone, cineole, and menthyl acetate to commercially available beer to adjust the content of each component to the values shown in the table.
The commercially available beer used did not contain menthone, cineole, or menthyl acetate, had an alcohol content of 5 v/v%, and had a gas pressure of 2.3 kg/cm ² at 20°C. Furthermore, since the amount of menthone, cineole, and menthyl acetate added when preparing the sample was extremely small, the alcohol content and gas pressure of the sample can be determined to be the same as the commercially available beer used.

[contents of the test]
For each sample produced by the above method, five selected panelists with discernment ability evaluated the following evaluation criteria for "bitter aftertaste,""fresh orange-like aroma," and "spicy carbonic acid." , an independent score was given on a 5-point scale from 1 to 5 points, and the average value was calculated.
Note that each evaluation was determined based on sample A-1 (1 point).

(Aftertaste bitterness: evaluation criteria)
Regarding the evaluation of aftertaste bitterness, ``the bitterness of the aftertaste is greatly reduced while leaving (maintaining) the body feeling'' was given a score of 5, and ``the bitterness of the aftertaste was significantly reduced while leaving the feeling of body (maintained)'' was given a score of 5. However, the bitterness of the aftertaste was not reduced (same level as sample A-1). Regarding the evaluation of aftertaste bitterness, the higher the score, the better.

(Fresh orange scent: evaluation criteria)
Regarding the evaluation of the fresh orange-like scent, "the fresh orange-like scent is very strong" was given a score of 5, and "there was no fresh orange-like scent at all (same level as sample A-1)". Each case was scored as 1 point and evaluated on a 5-point scale. Regarding the evaluation of the fresh orange scent, the higher the score, the better.
The fresh orange-like aroma was evaluated comprehensively based on the aroma felt while drinking the sample and the aroma (the aroma that rises from the sample before drinking the sample).

(The harshness of carbonic acid: evaluation criteria)
Regarding the evaluation of the harshness of carbonic acid, 5 points are given if "there is no harshness of carbonic acid", and 1 point is given when "the harshness of carbonic acid is very strong (same level as sample A-1)" It was evaluated on a five-point scale. Regarding the evaluation of the harshness of carbonic acid, the higher the score, the better.

The table shows the evaluation results for each sample. "Menthone", "cineole", and "menthyl acetate" in the table are the contents in the final product. Note that each sample in Tables 1 and 2 does not contain menthyl acetate.

(Consideration of results)
The results in Table 1 are for samples whose menthone content was adjusted.
The results in Table 1 show that when cineole is contained and the content of menthone is within the specified range, the score for "aftertaste bitterness" improves (1.4 points or more), and the "fresh orange-like taste" score improves (more than 1.4 points). It was confirmed that the score for "Fragrance of carbonic acid" improved (1.4 points or more), and the score for "Spicyness of carbonic acid" also improved (1.2 points or more). Favorable results were obtained for samples A-3 to A-6 (particularly samples A-4 and A-5).
Moreover, from the results in Table 1, it was confirmed that the present invention is not simply a matter of increasing the content of menthone, but that each effect weakens (or disappears) if the content is increased too much.

The results in Table 2 are the results of samples whose cineole content was adjusted.
The results in Table 2 show that when menthone is contained and the cineole content is within the specified range, the score for "aftertaste bitterness" improves (2 points or more), and the "fresh orange-like aroma" score improves (2 points or more). It was confirmed that the score for ``The sharpness of carbonic acid'' improved (1.6 points or more) and the score for ``The sharpness of carbonic acid'' also improved (1.6 points or more). Favorable results were obtained for samples B-3 to B-6 (particularly samples B-4 and B-5).
Moreover, from the results in Table 2, it was confirmed that the present invention is not simply a matter of increasing the content of cineole, but that each effect weakens (or disappears) if the content of cineole is increased too much.

The results in Table 3 are for samples whose menthyl acetate content was adjusted.
From the results in Table 3, when the content of menthone and cineole and the content of menthyl acetate is within the specified range, the score for "aftertaste bitterness" significantly improves (3 points or more), and the "freshness It was confirmed that the score for "orange-like aroma" was significantly improved (2.2 points or more), and the score for "carbonic acid sharpness" was also significantly improved (2.6 points or more). Favorable results were obtained for samples C-2 to C-6 (particularly samples C-4 and C-5).
Moreover, from the results in Table 3, it was confirmed that the present invention is not simply a matter of increasing the content of menthyl acetate, but that each effect weakens (or disappears) if the content is increased too much.

Claims (4)

The gas pressure at 20°C is 2.0 kg/cm ² or more,
The content of menthone is 50 to 800 ppb,
A beer-taste beverage with a cineole content of 5 to 80 ppb. The beer-taste beverage according to claim 1, wherein the content of menthyl acetate is 3 to 100 ppb. A method for producing a beer-taste beverage having a gas pressure of 2.0 kg/cm ² or more at 20° C. ,
A method for producing a beer-taste beverage, comprising the steps of adjusting the menthone content to 50 to 800 ppb and the cineole content to 5 to 80 ppb. A method for improving the flavor of a beer-taste beverage, which enhances a fresh orange-like aroma while reducing the bitterness of the aftertaste of the beer-taste beverage and the sharpness of carbonic acid, the method comprising:
A method for improving the flavor of a beer-taste beverage, wherein the beer-taste beverage has a menthone content of 50 to 800 ppb and a cineole content of 5 to 80 ppb.