JP2018186716A - Fermented malt beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for improving full-bodied taste of a fermented malt beverage even when the use ratio of malt is not so high and to provide a fermented malt beverage produced by the method.SOLUTION: The fermented malt beverage has a dimethylsulfide content of 15 ppb or more and a 3-methyl-2-butene-1-thiol content of 5 ppt or more. The method for producing a fermented malt beverage comprises a preparation step of subjecting a mixture comprising a fermentation raw material including malt and water to saccharification treatment and subjecting the resulting saccharified solution to boiling treatment to prepare a fermentation raw material solution and a fermentation step of inoculating yeast into the resulting fermentation raw material solution to ferment and produces a fermented malt beverage having a dimethylsulfide content of 15 ppb or more and a 3-methyl-2-butene-1-thiol content of 5 ppt or more.SELECTED DRAWING: None

Description

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

  A wide variety of beer-like sparkling beverages such as beer and sparkling liquor have been put on the market as consumer preferences diversify. In particular, the demand for low-calorie and low-sugar beer-like sparkling beverages has increased in recent years due to consumer health. For example, in the case of a fermented beer-like sparkling beverage produced through a fermentation process, the amount of malt containing a relatively large amount of non-assimilable saccharides for yeast is suppressed as a fermentation raw material. By using a large amount of saccharides that do not contain non-assimilable saccharides, the saccharide content and calories of the beverage can be reduced.

  However, in fermented beer-like effervescent beverages made from malt such as beer, the drinking response and richness depend on malt-derived flavor components, and therefore fermented malt beverages with a low malt use ratio However, there is a tendency that the taste and richness are likely to be insufficient while the refreshing taste is strong. As a method for producing a fermented malt beverage having a low malt use ratio, for example, Patent Document 1 discloses a method of using a yeast extract and brown rice as 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 said literature, the amino acid etc. which are insufficient by lowering the use ratio of malt are supplemented with a yeast extract, and the unpleasant smell and taste derived from a yeast extract are reduced with brown rice.

JP 2010-207214 A

  An object of the present invention is to provide a method for improving drinking response even if it is a fermented malt beverage having a low malt use ratio, and a fermented malt beverage produced by the method.

  As a result of intensive studies to solve the above problems, the present inventors have determined the contents of dimethyl sulfide (DMS) and 3-methyl-2-butene-1-thiol (MBT) in the beverage in the fermented malt beverage. By adjusting within the range, it was found that the drinking response could be improved without increasing the use ratio of malt, and the present invention was completed.

The method for improving the drinking response of the fermented malt beverage, the fermented malt beverage, and the fermented malt beverage according to the present invention are the following [1] to [7].
[1] A fermented malt beverage characterized by having a DMS content of 15 ppb or more and an MBT content of 5 ppt or more.
[2] The fermented malt beverage according to [1], wherein the DMS content is 120 ppb or less.
[3] The fermented malt beverage according to [1] or [2], wherein the MBT content is 120 ppt or less.
[4] The fermented malt beverage according to any one of [1] to [3], which is a light-shielded container-packed beverage.
[5] A saccharification treatment of a mixture containing a fermentation raw material containing malt and water, a preparation step of preparing a fermentation raw material solution by boiling the obtained saccharified solution,
A fermentation process in which yeast is inoculated and fermented to the obtained fermentation raw material liquid;
Have
A method for producing a fermented malt beverage, comprising producing a fermented malt beverage having a DMS content of 15 ppb or more and an MBT content of 5 ppt or more.
[6] The method for producing a fermented malt beverage according to [5], wherein a use ratio of malt in the fermentation raw material is less than 100% by mass.
[7] In order to improve the drinking response of the fermented malt beverage, the contents of DMS and MBT in the beverage are
A method for improving the drinking response of a fermented malt beverage, comprising adjusting the DMS content to be 15 ppb or more and the MBT content to be 5 ppt or more.

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

  The fermented malt beverage in the present invention and the specification of the present application means a beverage produced by using malt as a fermentation raw material and undergoing a fermentation process. 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 sparkling beverage. A beer-like effervescent beverage means an effervescent beverage having a beer-like character (taste reminiscent of beer on flavor). As fermented malt beverages that are beer-like sparkling beverages, specifically, beer, sparkling liquor produced through the fermentation process using malt as a raw material, non-alcohol beer produced through the fermentation process using malt as a raw material, etc. Can be mentioned. The fermented malt beverage in the present invention may be a liqueur obtained by mixing a beverage produced through a fermentation process using malt as a raw material with an alcohol-containing distillate.

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

  The fermented malt beverage according to the present invention has 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, the drinking response (brightness) can be improved without increasing the use ratio of the malt. DMS is an off-flavor of malt-derived beer and is easily generated when the boiling temperature of wort is low. MBT is an off-flavor of beer derived from hops or the like called “sunlight smell”. Thus, by adjusting the content of the aroma component known as beer off-flavor, it is possible to improve the drinking response without increasing the extract, based on the knowledge first discovered by the present inventors. is there.

  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 more preferably 15 ppb or more and 40 ppb or less because it has a sufficient drinking response improvement effect and a beer-like flavor. Is 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. Moreover, the fragrance | flavor which contains DMS with another component may be sufficient.

  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 mainly by decomposition of malt-derived S-methionylmethionine by boiling treatment of wort. For this reason, for example, the DMS content is adjusted by selecting and using a malt as a raw material that is originally higher in content of DMS than other varieties of the same type, or adjusting the amount of malt used. can do. Moreover, since DMS is produced also by metabolism of the sulfur-containing compound by yeast, the DMS content of the fermented malt beverage can also 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 by, for example, gas chromatography (Gas Chromatography-Flame Photometric Detector; GC-FPD) analysis using a flame photometric detector. Specifically, first, a sample is put into a vial containing a stirrer bar, a predetermined amount of sodium chloride is added, and then 3N hydrochloric acid and an internal standard solution (ethyl methyl sulfide 10 mg / mL) are added in a predetermined amount. Seal with an aluminum cap. A sample in which sodium chloride is dissolved by rotating the stirrer bar for 10 minutes at room temperature while stirring in a sealed 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 more preferably 5 ppt or more and 15 ppt or less because it has a sufficient drinking response improvement effect and a beer-like flavor. Is 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 added as an additive may be a synthesized MBT or an MBT extracted and purified from a natural product. Moreover, the fragrance | flavor which contains MBT with another component may be sufficient.

  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 photolysis of the allyl side chain of isoalpha acid by ultraviolet to visible light and radicals generated from sulfur-containing compounds. When hop is used as a raw material, isoalpha acid is prepared by adding hop to wort and boiling to prepare a fermentation raw material liquid containing isoalpha acid. For this reason, content of iso alpha acid in a fermentation raw material liquid can be adjusted by adjusting suitably the kind of hop used as a raw material, usage-amount, and boiling conditions, and eventually MBT contained in a drink finally. The content can be adjusted. Moreover, since MBT is produced also by metabolism of the sulfur-containing compound by yeast, the MBT content of the fermented malt beverage can also 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 irradiated to the fermented malt beverage.

  The content of MBT of the fermented malt beverage according to the present invention is, for example, after adsorbing a sulfur-containing compound from a test sample to a heavy metal compound such as mercury and then adsorbing it on a strong anion exchange resin column. Thereafter, the sulfur-containing compound eluted from the column with cysteine is subjected to GC (GC / MS) analysis 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 fermentation raw material liquid), fermentation, storage, and filtration.

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

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

  Each grain raw material including malt can be used as a grain syrup, a grain extract or the like, but is preferably used as a ground grain product obtained by grinding. Grain pulverization can be carried out by a conventional method. The pulverized cereal may be a crushed product such as malt crushed material, corn starch, corn grits or the like, which has been subjected to a treatment usually performed before and after the pulverization treatment.

  As a preparation process (fermentation raw material liquid preparation process), a fermentation raw material liquid is prepared from a fermentation raw material. Specifically, first, a mixture containing a fermentation raw material and raw water is prepared and heated to saccharify the starch material of the fermentation raw material. You may add auxiliary raw materials other than fermentation raw material etc. and water to the said mixture. Examples of the auxiliary material include hop, yeast extract, protein degradation product, water-soluble dietary fiber, sweetener, bitter, fruit juice, coloring, herb, and fragrance.

  By water-soluble dietary fiber is meant a carbohydrate that is soluble in water and is not or is 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 degradation product, pectin, gum arabic and the like. These water-soluble dietary fibers may use only 1 type and may use 2 or more types together.

  The sweetener may be sugar, may have a relatively low sweetness, or may be a high sweetness sweetener. Specific examples of sweeteners having a relatively low sweetness include polysaccharides and sweet amino acids. The polysaccharide means a saccharide obtained by polymerizing three or more monosaccharides. Polysaccharides are roughly classified into starch, dextrin, and oligosaccharide mainly depending on the size. An oligosaccharide is a saccharide in which about 3 to 10 monosaccharides are polymerized, and a dextrin is a saccharide obtained by hydrolyzing starch, which is larger than the oligosaccharide. Examples of the sweet amino acid include alanine and glycine, and alanine is preferable. Examples of high-intensity sweeteners include acesulfame potassium, neotame, aspartame, sucralose, stevia, and enzyme-treated stevia. These sweeteners may use only 1 type and may use 2 or more types together.

  The bittering agent is not particularly limited as long as it exhibits the same or similar bitterness as beer in the fermented malt beverage as a product, and may be a bitterness component contained in hops. It may be a bitter component that is not contained in. As the bittering agent, specifically, magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quassin, iso-α acid, tetraiso-α acid, β-acid oxide, quinine, momordesine, quercitrin, Representative examples include bitterness-imparting ingredients such as theobromine and caffeine, and bitterness-imparting materials such as bitter gourd, senburi tea, bitter tea, nigamomogi extract, gentian extract, and kina extract. These bitterings may use only 1 type and may use 2 or more types together.

Examples of protein degradation products include soy protein degradation products.
Examples of the colorant include caramel color.
Examples of the flavor include beer flavor, beer flavor, and hop flavor.

  In the preparation 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-assimilable sugars in fermentation raw materials into assimilating sugars, and even when fermenting raw materials with a high malt use ratio are used, the content of non-assimilable sugars is reduced. A fermentation raw material liquid suppressed to a low level can be prepared.

  The saccharification treatment is performed using an enzyme derived from a grain raw material or the like, or an enzyme added separately. The temperature and time during the saccharification treatment take into account the type of cereal raw material used, the proportion of cereal raw material in the total fermentation raw material, the type of enzyme added and the amount of the mixture, the quality of the desired fermented malt beverage, etc. , Adjusted as appropriate. For example, the saccharification treatment can be performed by a conventional method such as holding a mixture containing grain raw materials and the like at 35 to 70 ° C. for 20 to 90 minutes. By adjusting the saccharification time, 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 boiled juice (boiled sugar solution) can be prepared. The sugar solution is preferably filtered before boiling, and the obtained filtrate is preferably boiled. Moreover, you may boil this using the thing which added warm water to the malt extract instead of the filtrate of this sugar liquid. The boiling method and its conditions can be determined as appropriate.

  A fermented malt beverage having a desired flavor can be produced by appropriately adding herbs 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 hop flavor and aroma components can be efficiently boiled. The addition amount of hops, the addition mode (for example, adding in several steps) and the boiling conditions can be determined as appropriate.

  After the preparation process and before the fermentation process, it is preferable to remove protein and other soot produced by precipitation from the prepared broth. The removal of the soot may be performed by any solid-liquid separation process, but in general, the precipitate is removed using a tank called a whirlpool. The temperature of the broth in this case should just be 15 degreeC or more, and is generally performed at about 50-100 degreeC. The broth (filtrate) after removing the koji is cooled to an appropriate fermentation temperature with a plate cooler or the like. The broth after removing this koji becomes the fermentation raw material liquid.

  Next, as a fermentation process, 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 process as it is, or may be subjected to the fermentation process after adjusting to a desired extract concentration. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts used for producing alcoholic beverages. Although it may be a top fermentation yeast or a bottom fermentation yeast, it is preferably a bottom fermentation yeast because it can be easily applied to large-scale brewing facilities.

  Furthermore, as a sake storage process, the obtained fermented liquor is aged in a storage tank, stored and stabilized under a low temperature condition of about 0 ° C., and then filtered as a filtration process. The target fermented malt beverage can be obtained by removing yeast and proteins insoluble in the temperature range. The said filtration process should just be a method which can filter and remove yeast, for example, diatomaceous earth filtration, filter filtration with a filter whose average pore diameter is about 0.4-1.0 micrometer etc. are mentioned. Further, in order to obtain a desired alcohol concentration, an appropriate amount of water may be added and diluted before or after filtration. The obtained fermented malt beverage is usually packed in a container by a filling process 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 MBT during storage.

  In addition, in the process after the fermentation process by yeast, for example, by mixing with an alcohol-containing distillate, a fermented malt beverage corresponding to liqueurs in the liquor tax law can be produced. The addition of the alcohol-containing distillate may be before or after addition for adjusting the alcohol concentration. Since the alcohol-containing distillate to be added can produce a fermented malt beverage having a more preferable malt feeling, wheat spirits are preferred.

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

  EXAMPLES Next, although an Example and a reference example are shown and this invention is demonstrated further in detail, this invention is not limited to a following example etc.

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

<Measurement of MBT concentration>
In the following examples, the concentration of MBT was measured by GC / MS analysis.
An internal standard solution of 500 mL of a test sample, 25 mL of 2 mM p-HMB (p-hydroxymercurybenzoic acid) dissolved in 0.1 M Tris, 500 μL of 20 mM tert-butyl-4-methoxyphenol (BHA) ethanol solution Add 500 ng / mL 4-methoxy-2-methyl-2-mercaptobutane (4M4M2MB) ethanol solution (100 mL), seal tightly and stir vigorously with a stir bar at room temperature for 10 minutes to remove the sulfur-containing compound in the test sample. And adsorbed on p-HMB which is a mercury compound. After adsorbing this reaction product to a Dowex-1 (strong anion exchange resin) column, the column was added with 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 with 5 mL of dichloromethane, and the recovered organic solvent layer was dehydrated with anhydrous sodium sulfate and then concentrated to 100 μL with nitrogen gas. MBT was quantified by GC analysis.

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

  First, a mixture of raw material water mixed with 10 kg of malt was heated according to a conventional method to produce a saccharified solution. The obtained saccharified solution was filtered, and 25 kg of liquid sugar (solid content: 75% by mass), 1 kg of soy protein, and hop were added to the obtained filtrate, followed by boiling to obtain wort (cereal broth). (Mort use ratio: 27 mass%). The obtained wort was transferred to a settling tank, and the precipitate was separated and removed, and then the water was adjusted so that the original wort extract would be 12% by mass as the fermentation raw material liquid. After cooling the obtained fermentation raw material liquid 200L to about 7 ° C., the cold wort was inoculated with beer yeast, fermented at about 10 ° C. for 7 days, and then aged in a storage tank for 7 days. The fermented liquid after aging was filtered (average pore size: 0.65 μm) to obtain fermented malt beverage A. This fermented malt beverage A had an alcohol content of 5% by volume, a carbon dioxide pressure of 0.23 MPa, a DMS content of 10 ppb, and an MBT content of 3 ppt.

  To this fermented malt beverage A, DMS and MBT were added so that the concentrations in the beverage would be the concentrations shown in Tables 1 and 2, and fermented malt beverages B to J were obtained.

  A sensory evaluation was performed on the fermented malt beverages B to J with a special panel of six persons, with the fermented malt beverage A as a control. Specifically, the drinking response of each fermented malt beverage is 3 points for the control sample (fermented malt beverage A), 1 point feels very weak compared to the control sample, 2 points feel weak compared to the control sample A blind evaluation was made in five stages, with 3 points feeling the same as the control sample, 4 points feeling stronger than the control sample, and 5 points feeling very strong compared to 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 drinking response. The evaluation results are shown in Tables 1-2. “◯” in the column of sensory evaluation in the table indicates evaluation that there was an improvement effect on drinking response, and “×” indicates evaluation that there was no improvement effect on drinking response.

  As shown in Tables 1 and 2, all the fermented malt beverages F to L having a DMS content of 15 ppb or more and an MBT content of 5 ppt or more were observed to have an improved drinking response. On the other hand, although the DMS content was 15 ppb or more, the fermented malt beverages C and E, whose MBT content was less than 5 ppt, were not observed to have an improved drinking response. Although the MBT content was 5 ppt or more, the fermented malt beverages B and D, which had a DMS content of 10 ppb, had a worse drinking response than the fermented malt beverage A to which no MBT was added.

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

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

  Further, 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), soy protein was not used, and the malt usage ratio was 51% by mass. In the same manner as A, a fermented malt beverage having an alcohol content of 5% by volume and a carbon dioxide pressure of 0.23 MPa is produced, and MBT and DMS are respectively added to this with an MBT content of 6 ppt and a DMS content of 20 ppb. And fermented malt beverage N was produced.

  Using the fermented malt beverage A produced in Example 1 as a control, the drinking response of the fermented malt beverages M and N was subjected to sensory evaluation 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, in the fermented malt beverage N in which the malt use ratio was 51% by mass, a drinking response improving effect was observed, but in the fermented malt beverage M in which the malt use rate was 6% by mass, the drinking response improving effect was observed. There wasn't.

Claims (7)

  A fermented malt beverage characterized by having a dimethyl sulfide content of 15 ppb or more and a 3-methyl-2-butene-1-thiol content of 5 ppt or more.   The fermented malt beverage according to claim 1, wherein the dimethyl sulfide content is 120 ppb or less.   The fermented malt beverage according to claim 1 or 2, wherein the content of 3-methyl-2-butene-1-thiol is 120 ppt or less.   The fermented malt drink according to any one of claims 1 to 3, which is a light-shielded container-packed drink. A saccharification treatment of a mixture containing a fermentation raw material containing malt and water, and a charging step of preparing a fermentation raw material solution by boiling the obtained saccharified solution;
A fermentation process in which yeast is inoculated and fermented to the obtained fermentation raw material liquid;
Have
A method for producing a fermented malt beverage, comprising producing a fermented malt beverage having a dimethyl sulfide content of 15 ppb or more and a 3-methyl-2-butene-1-thiol content of 5 ppt or more.   The manufacturing method of the fermented malt drink of Claim 5 whose usage-ratio of the malt which occupies for the said fermentation raw material is less than 100 mass%. In order to improve the drinking response of the fermented malt beverage, the content of dimethyl sulfide and 3-methyl-2-butene-1-thiol in the beverage is
A method for improving the drinking response of a fermented malt beverage, comprising adjusting the dimethyl sulfide content to be 15 ppb or more and the 3-methyl-2-butene-1-thiol content to be 5 ppt or more.