JP2024125719A - Beer-flavored beverage, its manufacturing method, and method for improving unpleasant sweetness of beer-flavored beverage - Google Patents

Abstract

The present invention aims to improve the unpleasant sweetness of a beer-flavored beverage with a low bitterness value. The present invention relates to a beer-flavored beverage having a bitterness value (BU) of 15 or less and a 3-sulfanylhexan-1-ol content of 50 ng/L or more.

Description

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

In recent years, a wide variety of beer-flavored beverages have been developed in response to diversifying consumer tastes. For example, Patent Document 1 discloses a beer-flavored beverage with reduced hop-derived bitterness, which has a bitterness value of 5 BU or less, a true extract value of 7% or less, and decanal in an amount of 120 ppb by mass or less.

JP 2021-73907 A

As shown in Test Example 1 (Reference Example) described below, beer-taste beverages with a low bitterness value have the problem of having an unpleasant sweetness (an unbalanced sweetness felt in the mouth (a floating sweetness)). Therefore, the present invention aims to improve the unpleasant sweetness in beer-taste beverages with a low bitterness value.

The present invention relates to a beer-flavored beverage having a bitterness value (BU) of 15 or less and a 3-sulfanylhexan-1-ol content of 50 ng/L or more.

The beer-taste beverage of the present invention has a bitterness value and 3-sulfanylhexan-1-ol content within a specific range, and therefore improves on the unpleasant sweetness felt in beer-taste beverages with a low bitterness value (the sensation of an unbalanced sweetness felt in the mouth (a floating sweetness)).

The beer-taste beverage may have a 3-sulfanylhexan-1-ol content of 3000 ng/L or less. This not only improves unpleasant sweetness, but also improves the refreshing aftertaste (the feeling of a sharp sweetness in the aftertaste), artificiality (the feeling of an artificial taste), and complexity of taste (the feeling of being able to taste multiple tastes).

The beer-taste beverage may have a 3-sulfanylhexan-1-ol content of 100 ng/L or more and 300 ng/L or less. This will result in more pronounced improvements in unpleasant sweetness, refreshing aftertaste, artificial taste, and flavor complexity.

The beer-flavored beverage may be a beer-flavored fermented beverage.

The beer-flavored beverage may be a beer-flavored alcoholic beverage.

The present invention also relates to a method for producing a beer-taste beverage, which includes obtaining a beer-taste beverage having a bitterness value (BU) of 15 or less and a 3-sulfanylhexan-1-ol content of 50 ng/L or more.

The present invention further relates to a method for improving the unpleasant sweetness of a beer-taste beverage, which comprises obtaining a beer-taste beverage having a bitterness value (BU) of 15 or less and a 3-sulfanylhexan-1-ol content of 50 ng/L or more.

The above-mentioned production method and method may include adding a water extract of hops to the raw material liquid. This makes it easy to keep the 3-sulfanylhexan-1-ol content within the above range.

The present invention includes the following inventions.
[1]
A beer-taste beverage having a bitterness value (BU) of 15 or less and a 3-sulfanylhexan-1-ol content of 50 ng/L or more.
[2]
The beer-taste beverage according to [1], wherein the 3-sulfanylhexan-1-ol content is 3,000 ng/L or less.
[3]
The beer-taste beverage according to [1] or [2], wherein the 3-sulfanylhexan-1-ol content is from 100 ng/L to 300 ng/L.
[4]
The beer-taste beverage according to any one of [1] to [3], which is a beer-taste fermented beverage.
[5]
The beer-taste beverage according to any one of [1] to [4], which is a beer-taste alcoholic beverage.
[6]
A method for producing a beer-taste beverage, comprising obtaining a beer-taste beverage having a bitterness value (BU) of 15 or less and a 3-sulfanylhexan-1-ol content of 50 ng/L or more.
[7]
The method according to [6], further comprising adding a water extract of hops to the raw material liquid.
[8]
A method for improving the unpleasant sweetness of a beer-taste beverage, comprising obtaining a beer-taste beverage having a bitterness value (BU) of 15 or less and a 3-sulfanylhexan-1-ol content of 50 ng/L or more.
[9]
The method according to [8], further comprising adding a water extract of hops to the raw material liquid.

According to the present invention, it is possible to improve the unpleasant sweetness in a beer-flavored beverage with a low bitterness value.

The following describes in detail the embodiments of the present invention. Note that the present invention is not limited to the following embodiments.

[Beer-flavored beverages]
The beer-taste beverage according to this embodiment has a bitterness value (BU) of 15 or less and a 3-sulfanylhexan-1-ol content of 50 ng/L or more.

In this specification, "beer-taste beverage" refers to a beverage that has a beer-like flavor. The beer-taste beverage according to this embodiment may be a beer-taste alcoholic beverage with an alcohol content of 1 v/v% or more, or a beer-taste non-alcoholic beverage with an alcohol content of less than 1 v/v%. In this specification, alcohol refers to ethanol unless otherwise specified.

Beer-taste beverages include, but are not limited to, those classified as "sparkling alcoholic beverages" (beer, happoshu, and other sparkling alcoholic beverages) under the Liquor Tax Act (Act No. 8 of 2020). Examples of the other sparkling alcoholic beverages mentioned above include "other brewed alcoholic beverages (sparkling) (2)" and "liqueurs (sparkling) (2)." In addition, beer-taste beverages may include beverages and soft drinks that do not belong to the sparkling alcoholic beverages defined by the Liquor Tax Act as long as they have a beer-like flavor. The beer-taste beverage according to this embodiment is not limited to the above examples.

When the beer-tasting beverage according to this embodiment is a beer-tasting alcoholic beverage, the alcohol content is not particularly limited and may be, for example, 1 v/v% or more, 2 v/v% or more, 3 v/v% or more, 3.5 v/v% or more, 4 v/v% or more, 4.5 v/v% or more, 5 v/v% or more, 5.5 v/v% or more, 6.0 v/v% or more, or 6.5 v/v% or more. The alcohol content of the beer-tasting alcoholic beverage according to this embodiment may be, for example, 20 v/v% or less, 15 v/v% or less, 10 v/v% or less, 9 v/v% or less, 8 v/v% or less, 7 v/v% or less, 6.5 v/v% or less, 6 v/v% or less, 5.5 v/v% or less, 5 v/v% or less, 4.5 v/v% or less, 4 v/v% or less, 3.5 v/v% or less, or 3 v/v% or less.

When the beer-flavored beverage according to this embodiment is a beer-flavored non-alcoholic beverage, the alcohol content is not particularly limited, but may be less than 1 v/v%, and may be 0.9 v/v% or less, 0.8 v/v% or less, 0.7 v/v% or less, 0.6 v/v% or less, 0.5 v/v% or less, 0.4 v/v% or less, 0.3 v/v% or less, 0.2 v/v% or less, 0.1 v/v% or less, or less than 0.005 v/v% (0.00 v/v%). The alcohol content of the beer-flavored non-alcoholic beverage according to this embodiment may be 0.1 v/v% or more, 0.2 v/v% or more, 0.3 v/v% or more, 0.4 v/v% or more, or 0.5 v/v% or more.

The alcohol content of the beer-taste beverage according to this embodiment can be measured, for example, by the method described in "8.3.6 Beer, Alcohol (Alcolyzer Method)" or "8.3.7 Headspace GC-FID Method" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and expanded in 2013), or by the method described in the National Tax Agency's prescribed analysis method "3-4 Alcohol Content."

The alcohol content of the beer-taste beverage according to this embodiment can be adjusted, for example, by adding, removing or reducing alcohol at any stage during the production of the beer-taste beverage, by appropriately selecting the type or amount of raw material used, yeast type, fermentation conditions (e.g., fermentation temperature, fermentation time), etc. that will increase or decrease the alcohol content, or by any combination of these. There is no particular restriction on the alcohol to be added, and it may be, for example, distilled alcohol (e.g., raw material alcohol, spirits, vodka), or a fermented liquid obtained by brewing. There is no particular restriction on the method for removing or reducing alcohol, and it may be carried out according to conventional methods such as distillation, dialysis, dilution, etc.

The bitterness value (BU) of the beer-taste beverage according to this embodiment may be 15 or less, and from the viewpoint of more significantly exhibiting the effects of the present invention, may be, for example, 14 or less, 13 or less, 12 or less, 11 or less, or 10 or less. In addition, the bitterness value (BU) of the beer-taste beverage according to this embodiment may be 0 or more, more than 0, 0.1 or more, 0.5 or more, 1 or more, 2 or more, 3 or more, 4 or more, or 5 or more.

The bitterness value of the beer-taste beverage according to this embodiment can be measured by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

The bitterness value can be adjusted, for example, by adding a bittering agent so that the bitterness value falls within the above range, by appropriately setting the type and amount of raw material used so that the bitterness value is high or low, by appropriately setting the timing of adding the raw material, or by any combination of these. The bittering agent may be added, for example, by adding a bitter substance derived from hops itself, or by adding a composition containing a bitter substance derived from hops. Examples of compositions containing a bitter substance derived from hops include water extracts of hops. Examples of bitter substances derived from hops include iso-α acids. The bitter substance derived from hops itself can be added, for example, by using hops as a raw material according to a conventional method. By using hops to make the bitterness value greater than 0, the beer flavor can be enhanced.

As described above, the beer-taste beverage according to this embodiment may or may not contain hops as an ingredient. Hops include, for example, dried hops, hop pellets, and hop extracts, as well as hop processed products such as extracts of low hops, hexahops, tetrahops, and iso-hops. The hop extract is not particularly limited, but may be an aqueous extract of hops. By using an aqueous extract of hops, it becomes easy to adjust the bitterness value and 3-sulfanylhexanol content to within a specified range. When an aqueous extract of hops is used, the bitterness value can also be adjusted to within a specific range by appropriately setting the conditions for the aqueous extraction of hops (e.g., temperature, time, amount of hops used, etc.). The conditions for the aqueous extraction of hops will be described below.

3-Sulfanylhexan-1-ol (CAS Registry Number (CAS RN (registered trademark)) 51755-83-0) (hereinafter also referred to as "3SH") is a compound also known as 3-mercapto-1-hexanol and 3-sulfanylhexanol.

The 3-sulfanylhexan-1-ol content of the beer-flavored beverage of this embodiment may be, for example, 50 ng/L or more, 55 ng/L or more, 60 ng/L or more, 65 ng/L or more, 70 ng/L or more, 75 ng/L or more, 80 ng/L or more, 85 ng/L or more, 90 ng/L or more, 95 ng/L or more, 100 ng/L or more, or 110 ng/L or more. The 3-sulfanylhexan-1-ol content in the beer-taste beverage according to this embodiment may be, for example, 3000 ng/L or less, 2500 ng/L or less, 2000 ng/L or less, 1500 ng/L or less, 1000 ng/L or less, 900 ng/L or less, 800 ng/L or less, 700 ng/L or less, 600 ng/L or less, 500 ng/L or less, 400 ng/L or less, 300 ng/L or less, or /L or less, 290ng/L or less, 280ng/L or less, 270ng/L or less, 260ng/L or less, 250ng/L or less, 240ng/L or less, 230ng/L or less, 220ng/L or less, 210ng/L or less, 200ng/L or less, 190ng/L or less, 180ng/L or less, 170ng/L or less, 160ng/L or less, or 150ng/L or less.

The 3-sulfanylhexan-1-ol content of the beer-taste beverage according to this embodiment can be measured, for example, by the method described in "8.22 Low-boiling point aroma components" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee [Analysis Committee] of the Brewers Association of Japan, revised and expanded in 2013) (a method using a headspace gas chromatograph with FID).

The 3-sulfanylhexan-1-ol content can be adjusted, for example, by adding 3-sulfanylhexan-1-ol at any stage in the production of a beer-taste beverage so that the 3-sulfanylhexan-1-ol content falls within the above range, by appropriately selecting the type and amount of raw materials used so that the 3-sulfanylhexanol content is high or low, by appropriately selecting the timing of adding the raw materials, or by any combination of these. 3-sulfanylhexan-1-ol may be added by adding, for example, 3-sulfanylhexan-1-ol itself, or a composition containing 3-sulfanylhexan-1-ol (for example, a flavoring composition, a water extract of hops, etc.).

The beer-taste beverage according to this embodiment may or may not contain a barley raw material as a raw material. In this specification, the barley raw material refers to barley or a processed barley product. Examples of barley include barley, wheat, rye, oats, oats, pearl barley, and oats. Examples of processed barley include barley extract, malt, and malt extract. Barley extract is obtained by extracting barley extract components containing sugar and nitrogen from barley. Malt is obtained by germinating barley. Malt extract is obtained by extracting extract components containing sugar and nitrogen from malt.

The beer-taste beverage according to this embodiment may have a malt ratio (the proportion of malt in ingredients other than water and hops) of 0% by mass or more and 100% by mass or less. The malt ratio may be 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, 99% by mass or more, or 100% by mass. The malt ratio may also be less than 100% by mass, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, or 50% by mass or less.

The beer-flavored beverage according to this embodiment may contain ingredients other than barley as ingredients, or may not contain ingredients other than barley. Ingredients other than barley may be, for example, grains such as corn, rice, sorghum, etc.; potatoes such as potatoes and sweet potatoes; beans such as soybeans and peas; plant ingredients such as herbs and spices; or carbohydrate ingredients (sugars) such as starch, grits, liquid sugar, etc.

The beer-flavored beverage according to this embodiment may contain other ingredients such as bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavoring agents, and salts that are typically blended into beverages, provided that the effects of the present invention are not impaired. In addition to the above-mentioned hops, examples of bittering agents include caffeine, gentian extract, peptides, theobromine, naringin, bitter oak extract, wormwood extract, and cinchona extract. Examples of coloring agents include caramel coloring, gardenia coloring, fruit juice coloring, vegetable coloring, and synthetic coloring. Examples of sweetening agents include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and sodium DL-malate. Examples of salts include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

The beer-taste beverage according to this embodiment may be a fermented beverage (fermented beer-taste beverage) or a non-fermented beverage (non-fermented beer-taste beverage). Fermented beverages are produced through fermentation with yeast or the like. Non-fermented beverages are produced without fermentation with yeast or the like. Note that non-fermented beverages also include beer-taste beverages produced by blending alcohol (e.g. distilled alcohol such as spirits and raw material alcohol) without fermentation with yeast or the like.

The beer-taste beverage according to this embodiment may be either non-sparkling or sparkling. Here, non-sparkling means that the gas pressure at 20° C. is less than 0.049 MPa (0.5 kg/cm ² ), and sparkling means that the gas pressure at 20° C. is 0.049 MPa (0.5 kg/cm ² ) or more. If the beer-taste beverage is sparkling, the upper limit of the gas pressure may be 0.294 MPa (3.0 kg/cm ² ), or may be around 0.25 MPa (2.55 kg/cm ² ).

The beer-taste beverage according to this embodiment can be provided in a container. Any container that can be sealed can be used, and so-called canned or barrel containers made of metal (such as aluminum or steel). Glass containers, PET bottle containers, paper containers, pouch containers, etc. can also be used as the container. There is no particular limit to the capacity of the container, and any container currently in circulation can be used. Note that it is preferable to use a metal container, as it is possible to completely block gas, moisture, and light, and to maintain stable quality at room temperature for a long period of time.

[Method for producing beer-taste beverage]
The beer-taste beverage according to this embodiment can be produced by a production method that includes obtaining a beer-taste beverage having a bitterness value (BU) of 15 or less and a 3-sulfanylhexan-1-ol content of 50 ng/L or more. This production method can be carried out in a conventional manner, except that the bitterness value (BU) and 3-sulfanylhexan-1-ol content are kept within the above-mentioned ranges.

The beer-taste beverage according to this embodiment may be produced, for example, by mixing ingredients (a blending method), or by fermenting with yeast or the like (a brewing method).

The manufacturing method (mixing method) according to one embodiment includes, for example, a mixing step of mixing water and 3-sulfanylhexan-1-ol, and, as necessary, a bittering agent, alcohol and/or other raw materials in a raw material tank. The bittering agent to be added may be, for example, a hop-derived bittering substance itself, or a composition containing a hop-derived bittering substance. An example of a composition containing a hop-derived bittering substance is an aqueous extract of hops. An example of a hop-derived bittering substance is iso-alpha acid. For mixing 3-sulfanylhexan-1-ol, for example, 3-sulfanylhexan-1-ol itself may be mixed, or a composition containing 3-sulfanylhexan-1-ol (for example, a flavoring composition, an aqueous extract of hops, etc.) may be mixed.

The manufacturing method according to this embodiment may further include a filtration step of filtering the mixed liquid obtained by mixing the components in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling a container such as a bottle, a can, or a plastic bottle with the sterilized filtrate sterilized in the first sterilization step, and a second sterilization step of sterilizing the container together with the filtrate filled in the filling step.

In the blending step, the ingredients may be mixed while being stirred with a stirrer or the like so that they are thoroughly mixed. The filtration step may be performed, for example, with a general filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of processing speed, etc., and as long as a similar process can be performed, it is not limited to this and can be applied. The filling step may be filled in a clean room that maintains a degree of cleanliness that is usually performed in the manufacture of beverages. The second sterilization step may be performed by heating the filtrate together with the container at a predetermined temperature and for a predetermined time. The first or second sterilization step may be a non-heating sterilization step. Examples of non-heating sterilization steps include ultraviolet (UV) sterilization. It is also possible to perform non-sterilized filling without performing a sterilization step. In addition, when making a sparkling beverage, for example, carbonation may be performed before the filling step.

In another embodiment, the production method (brewing method) includes, for example, a brewing process and a fermentation process.

In the brewing process, a pre-fermentation liquid is obtained using the raw materials and brewing water (water used in the brewing process). In other words, the brewing process is a process for preparing a pre-fermentation liquid to be used in fermentation. The brewing process may include, in this order, a saccharification process for producing a saccharified liquid from the raw materials and brewing water, a filtration process for filtering the saccharified liquid to obtain a sugar-containing liquid, a boiling process for boiling the sugar-containing liquid, a removal process for removing solids from the sugar-containing liquid after boiling, and a cooling process for cooling the sugar-containing liquid from which the solids have been removed.

The saccharification process includes a step of adjusting the temperature to 50-76°C after the raw materials and brewing water are added and maintaining that temperature. In this step, the temperature is maintained at 50-76°C for, for example, 1-200 minutes. This allows, for example, saccharification of the raw materials to proceed and soluble components to be dissolved, resulting in a saccharified liquid containing components necessary for yeast metabolism. The saccharified liquid obtained in the saccharification process is filtered in the filtration process to become a sugar-containing liquid.

In the boiling process, the sugar-containing liquid is boiled to obtain a boiled liquid (sugar-containing liquid after boiling). A sugar-containing liquid is one that contains components that can be fermented into alcohol by yeast. Examples of sugar-containing liquids include wort and syrup. Wort is an unfermented liquid obtained through saccharification of the above-mentioned barley raw material. Wort can be obtained, for example, through a process of mixing the above-mentioned barley raw material and water, a process of saccharifying the liquid containing the raw material and water by a conventional method to obtain a saccharified liquid, and a process of filtering the saccharified liquid.

In the boiling step, hops may be added to the sugar-containing liquid. Examples of the hops that can be added include dried hops, hop pellets, and hop extracts. The hops may be processed hop products such as extracts of low hops, hexahops, tetrahops, and iso-hops. The hop extract may be, for example, a water extract of hops.

In the removal step, the solids in the post-boiling liquid are removed to obtain a refined liquid (sugar-containing liquid from which the solids have been removed). The removal step can be carried out, for example, by precipitating the insoluble solids contained in the post-boiling liquid. Examples of solids include thermal coagulations produced in the boiling step, and hop residues if hops are added in the boiling step. The removal step may be carried out in a whirlpool. In the cooling step, the refined liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid. Hops may be added to the post-boiling liquid in the removal step.

The fermentation process is a process in which the pre-fermentation liquid is fermented with yeast. The fermentation process results in a post-fermentation liquid obtained by fermenting the pre-fermentation liquid with yeast. In the fermentation process, alcoholic fermentation is carried out by the yeast. More specifically, the pre-fermentation liquid is inoculated with yeast and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

The yeast used in the fermentation process may be a normal beer yeast, a yeast with high or low alcohol production capacity (e.g., a yeast with low maltose assimilation and/or low maltotriose assimilation capacity), or a yeast with high or low ability to produce aroma components, etc.

The manufacturing method according to this embodiment may further include an alcohol content adjustment step. The alcohol content adjustment step is a step of adjusting the alcohol content. In the fermentation step, the alcohol content may be adjusted by appropriately selecting the fermentation period or temperature, appropriately selecting yeast with high or low alcohol production ability, appropriately selecting the type of enzyme agent, etc., or the alcohol content may be adjusted by adding, removing, or reducing alcohol after fermentation is performed to produce alcohol in the same manner as in normal beer or other beer-flavored beverages. There is no particular restriction on the alcohol to be added, and it may be, for example, distilled alcohol (e.g., raw material alcohol, spirits, vodka), or a fermented liquid obtained by brewing. There is no particular restriction on the method of removing or reducing alcohol, and it may be carried out according to conventional methods such as distillation, dialysis, and dilution.

In the manufacturing method according to this embodiment, the post-fermentation process may include a process for maturing and cooling the post-fermentation liquid, and a process for filtering the post-fermentation liquid. By carrying out the filtration process, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

In the manufacturing method according to this embodiment, other post-fermentation processes may include heating (sterilization) the post-fermentation liquid (or the post-fermentation liquid after the filtration process).

In the production method according to this embodiment, the bitterness value may be adjusted to within the above-mentioned range, for example, by adding a bittering agent to the raw material liquid. In this specification, the raw material liquid refers to the liquid that is the base of the beer-taste beverage. The raw material liquid includes the liquid used or produced in each process (e.g., sugar-containing liquid, boiled liquid, refined liquid, pre-fermentation liquid, post-fermentation liquid). The bitterness value may also be adjusted to within the above-mentioned range by appropriately selecting the type of raw material (e.g., the above-mentioned hops, etc.), the amount used, etc. that will increase or decrease the bitterness value, or by appropriately setting the timing of adding the raw material, etc.

The bittering agent added to the raw material liquid may be a hop-derived bitter substance itself, or may be a composition containing a hop-derived bitter substance. An example of a composition containing a hop-derived bitter substance is a water extract of hops. An example of a hop-derived bitter substance is iso-α acid.

When using a water extract of hops, the bitterness value can be adjusted to a specific range by appropriately setting the conditions for the water extraction of hops (e.g., temperature, time, amount of hops used, etc.). The water extract of hops can be obtained by soaking hops in water (water extraction).

The temperature conditions for the water extraction of hops are not particularly limited, but may be, for example, 0°C or higher, 4°C or higher, 5°C or higher, 10°C or higher, 30°C or higher, 50°C or higher, 70°C or higher, or 90°C or higher. In addition, the temperature conditions for the water extraction of hops are not particularly limited, but may be, for example, 100°C or lower, 80°C or lower, 60°C or lower, 40°C or lower, 20°C or lower, or 10°C or lower.

The time conditions for the water extraction of hops are not particularly limited, but may be, for example, 1 minute or more, 10 minutes or more, 30 minutes or more, 1 hour or more, 3 hours or more, 6 hours or more, 12 hours or more, or 24 hours or more. The time conditions for the water extraction of hops may be 36 hours or less, 24 hours or less, 12 hours or less, 6 hours or less, 3 hours or less, 1 hour or less, 30 minutes or less, 10 minutes or less, or 5 minutes or less.

The amount of hops used during water extraction is not particularly limited, but may be, for example, 0.5 kg or more, 1 kg or more, 1.5 kg or more, 2 kg or more, 3 kg or more, 4 kg or more, 5 kg or more, or 10 kg or more per 1 kL of water. Also, the amount of hops used may be, for example, 50 kg or less, 40 kg or less, 30 kg or less, 20 kg or less, 10 kg or less, or 5 kg or less per 1 kL of water.

In the manufacturing method according to this embodiment, the 3-sulfanylhexan-1-ol content may be within the above-mentioned range, for example, by adding 3-sulfanylhexan-1-ol to the raw material liquid. 3-sulfanylhexan-1-ol may also be within the above-mentioned range by appropriately selecting the type and amount of raw material used, etc., that increases or decreases the 3-sulfanylhexan-1-ol content, or by appropriately selecting the timing of adding the raw material.

The 3-sulfanylhexan-1-ol added to the raw material liquid may be 3-sulfanylhexan-1-ol itself, or a composition containing 3-sulfanylhexan-1-ol (e.g., a flavor composition, a water extract of hops, etc.) may be added.

[Methods for improving the unpleasant sweetness of beer-flavored beverages]
The beer-taste beverage according to this embodiment has the effect of improving the unpleasant sweetness that is a problem specific to beer-taste beverages with a low bitterness value. Therefore, the present invention can also be seen as a method for improving the unpleasant sweetness of a beer-taste beverage, which includes adjusting the bitterness value (BU) to 15 or less and adjusting the 3-sulfanylhexan-1-ol content to 50 ng/L or more. As specific aspects of this method, the above-mentioned aspects can be applied without any particular limitation.

Furthermore, the beer-taste beverage according to this embodiment also has the effect of improving the refreshing aftertaste, artificiality, and complexity of flavor in a beer-taste beverage with a low bitterness value. Therefore, the present invention can also be considered as a method for improving the refreshing aftertaste, artificiality, and/or complexity of flavor of a beer-taste beverage, which includes obtaining a beer-taste beverage with a bitterness value (BU) of 15 or less and a 3-sulfanylhexan-1-ol content of 50 ng/L or more. As specific aspects of this method, the above-mentioned aspects can be applied without particular limitation.

The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to the following examples.

Test Example 1 (Reference Example): Production and Evaluation of Beer-Taste Beverage
<Production of beer-flavored beverages>
Malt (malt ratio 20% by mass), granulated sugar, water and hops were used as raw materials, and a pre-fermentation liquid was obtained according to a conventional method. The amount of hops used was smaller than that used in ordinary beer-taste beverages. Brewer's yeast was inoculated into the pre-fermentation liquid, and the liquid was fermented for a certain period of time to obtain a post-fermentation liquid. The obtained post-fermentation liquid was filtered to produce the beer-taste beverage of Test Example 1-1.

The bitterness value and 3-sulfanylhexan-1-ol (3SH) content of the beer-taste beverage of Test Example 1-1 were 4.2 BU and 38 ng/L, respectively. The bitterness value was measured by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee [Analysis Committee] of the Brewers Association of Japan, revised and enlarged in 2013). The 3SH content was measured by the method (method using a headspace gas chromatograph with FID) described in "8.22 Low-boiling point aroma components" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee [Analysis Committee] of the Brewers Association of Japan, revised and enlarged in 2013).

Next, iso-α-acids were added to the beer-taste beverage of Test Example 1-1 so as to achieve the bitterness value (BU) shown in Table 1, producing the beer-taste beverages of Test Examples 1-2 to 1-4.

<Sensory evaluation>
A sensory evaluation was conducted on the beer-taste beverages of Test Examples 1-1 to 1-4 for the evaluation items of "unpleasant sweetness,""cleanaftertaste," and "artificiality." The sensory evaluation was conducted by four selected panelists with discriminating abilities. Each evaluation item was rated on a five-point scale from 1 to 5, and the average score was used as the evaluation score.

"Unpleasant sweetness" is an undesirable sensation of an unbalanced sweetness when held in the mouth (a floating sweetness), with a higher score indicating a stronger sense of the undesirable sensation. "Clear aftertaste" is a favorable sensation of a sharp sweetness in the aftertaste, with a higher score indicating a stronger sense of the favorable sensation. "Artificiality" is an undesirable sensation of an artificial taste, with a higher score indicating a stronger sense of the undesirable sensation. The results are shown in Table 1.

Beer-taste beverages with a low bitterness value have the problem that, because the bitterness is suppressed, the sweetness is more easily perceived, resulting in a high rating for unpleasant sweetness. In particular, when the bitterness value (BU) was 15 or less (Test Examples 1-1 to 1-3), the unpleasant sweetness was strongly felt. Furthermore, beer-taste beverages with a low bitterness value received low ratings for the refreshing aftertaste, and the sweetness in the aftertaste was not felt to be sufficiently sharp. Furthermore, beer-taste beverages with a low bitterness value received high ratings for artificiality, and a strong artificial taste was perceived.

Test Example 2: Production and Evaluation of Beer-Taste Beverages
<Production of beer-flavored beverages>
Iso-α acid and 3SH were added to the beer-taste beverage of Test Example 1-1 so as to achieve the bitterness value (BU) and 3SH content shown in Table 2, thereby producing the beer-taste beverages of Test Examples 2-1 to 2-5.

<Sensory evaluation>
The sensory evaluation was carried out in the same manner as in Test Example 1, except that "complexity of taste" was added as an evaluation item in addition to "unpleasant sweetness,""cleanaftertaste," and "artificiality.""Complexity of taste" is a sensation in which multiple tastes can be sensed, and a higher score indicates a stronger sensation of the preferred sensation. The results are shown in Table 2.

In beer-taste beverages with a low bitterness value (BU) (15 or less), the unpleasant sweetness was improved by increasing the 3SH content. Furthermore, in beer-taste beverages with increased 3SH content, the scores for the refreshing aftertaste were higher and the scores for the artificiality were lower, and the refreshing aftertaste and artificiality were also improved (Test Examples 2-2 to 2-5). In particular, the beer-taste beverages of Test Examples 2-3 and 2-4 showed a remarkable improvement in the refreshing aftertaste and artificiality. Furthermore, the complexity of the taste was improved in beer-taste beverages with increased 3SH content.

Test Example 3: Production and Evaluation of Beer-Taste Beverages
<Production of beer-flavored beverages>
Malt (malt ratio 100% by mass), water, and hops (Citra hops) were used as raw materials, and a pre-fermentation liquid was obtained according to a conventional method. A water extract of hops was added to the obtained pre-fermentation liquid, and brewer's yeast was further inoculated and fermented for a certain period of time to obtain a post-fermentation liquid. The obtained post-fermentation liquid was filtered to produce the beer-taste beverage of Test Example 3-1. The water extract of hops was produced by adding hops in an amount of 2.0 kg/kL to water at 5°C and extracting for 24 hours.

The bitterness value (BU) of the beer-taste beverage of Test Example 3-1 was 7.4, and the 3SH content was 118 ng/L. The bitterness value and 3SH content were measured in the same manner as in Test Example 1.

<Sensory evaluation>
The sensory evaluation was carried out in the same manner as in Test Example 2. The results are shown in Table 3.

By increasing the 3SH content through the addition of a water extract of hops, the unpleasant sweetness was improved in a beer-flavored beverage with a low bitterness value (BU) of 7.4. The refreshing aftertaste, artificial feeling, and complexity of flavor were also improved.

Claims (9)

A beer-flavored beverage having a bitterness value (BU) of 15 or less and a 3-sulfanylhexan-1-ol content of 50 ng/L or more. The beer-taste beverage according to claim 1, in which the 3-sulfanylhexan-1-ol content is 3,000 ng/L or less. The beer-taste beverage according to claim 1, in which the 3-sulfanylhexan-1-ol content is 100 ng/L or more and 300 ng/L or less. The beer-flavored beverage according to any one of claims 1 to 3, which is a fermented beer-flavored beverage. The beer-flavored beverage according to any one of claims 1 to 3, which is a beer-flavored alcoholic beverage. A method for producing a beer-taste beverage, comprising obtaining a beer-taste beverage having a bitterness value (BU) of 15 or less and a 3-sulfanylhexan-1-ol content of 50 ng/L or more. The method of claim 6, which includes adding a water extract of hops to the raw material liquid. A method for improving the unpleasant sweetness of a beer-taste beverage, comprising obtaining a beer-taste beverage having a bitterness value (BU) of 15 or less and a 3-sulfanylhexan-1-ol content of 50 ng/L or more. The method according to claim 8, comprising adding a water extract of hops to the raw material liquid.