JP2023112101A - Packaged beverage - Google Patents

Abstract

To provide a novel packaged beverage.SOLUTION: In a packaged beverage, a content (X) of 2-methoxy-4-vinylphenol is 0.070 mass ppm or more.SELECTED DRAWING: None

Description

The present invention relates to packaged beverages.

BACKGROUND ART Conventionally, in the field of beverages such as beer-taste beverages and soft drinks, various packaged beverages have been studied and provided in response to recent diversified tastes of consumers.
For example, Patent Document 1 describes a beer-taste beverage having a good flavor without sacrificing a refreshing aftertaste while suppressing carbohydrates and imparting a taste, with a purine content of 0.5.
Up to 5 mg/100 mL, sugar content of 0.5 g/100 mL or less, pH of 3.0 to 4.0
A beer-taste beverage is disclosed that is

WO2017/042870

Under such circumstances, there is a demand for new packaged beverages.

The present invention provides a packaged beverage in which the content of 2-methoxy-4-vinylphenol is adjusted to a predetermined range.
That is, the present invention includes inventions of the following aspects.
[1]
A packaged beverage having a 2-methoxy-4-vinylphenol content (X) of 0.070 ppm by mass or more.
[2]
The packaged beverage according to [1] above, wherein the sugar concentration (Y) is less than 3.0 g/100 mL.
[3]
The ratio [(X)/(Y)] of the 2-methoxy-4-vinylphenol content (X) (unit: mass ppm) to the sugar concentration (Y) (unit: g/100 mL) is 0.10. The packaged beverage according to [1] or [2] above.
[4]
sugar concentration (Y) is less than 1.0 g/100 mL,
The ratio [(X)/(Y)] of 2-methoxy-4-vinylphenol content (X) (unit: mass ppm) to sugar concentration (Y) (unit: g/100 mL) is 0.20. The packaged beverage according to the above [1], which is the above.
[5]
sugar concentration (Y) is less than 0.5 g/100 mL,
The ratio [(X)/(Y)] of the 2-methoxy-4-vinylphenol content (X) (unit: mass ppm) to the sugar concentration (Y) (unit: g/100 mL) is 0.50. The packaged beverage according to the above [1], which is the above.
[6]
Sugar concentration (Y) is 1.0 g/100 mL or more and less than 3.0 g/100 mL,
The ratio [(X)/(Y)] of the 2-methoxy-4-vinylphenol content (X) (unit: mass ppm) to the sugar concentration (Y) (unit: g/100 mL) is 0.10. The packaged beverage according to the above [1], which is the above.
[7]
The packaged beverage according to any one of [1] to [6] above, wherein the raw material contains at least malt or ungerminated barley.
[8]
The packaged beverage according to any one of [1] to [7] above, wherein the malt usage ratio is 50 to 100% by mass.
[9]
The packaged beverage according to any one of [1] to [8] above, which is a fermented alcoholic beverage.
[10]
The packaged beverage according to any one of [1] to [9] above, which is a beer-taste beverage.

The container-packed beverage of one preferred aspect of the present invention has a good depth of flavor.

1. Packaged Beverage The packaged beverage of the present invention has a 2-methoxy-4-vinylphenol content (X) of 0.5.
It is a beverage prepared so as to be 070 ppm by mass or more.
By adjusting the content (X) of 2-methoxy-4-vinylphenol within the above range, it is possible to obtain a beverage with an improved depth of good taste.

From the above viewpoint, in the container-packed beverage of one aspect of the present invention, the content (X) of 2-methoxy-4-vinylphenol is preferably 0.10 based on the total amount (100% by mass) of the container-packed beverage. mass ppm or more, more preferably 0.15 mass ppm or more, more preferably 0
. 20 mass ppm or more, more preferably 0.23 mass ppm or more, preferably 5.0 mass ppm or less, more preferably 4.7 mass ppm or less, still more preferably 4
. 5 ppm by mass or less, more preferably 4.3 ppm by mass or less, particularly preferably 4.0
Mass ppm or less.

In this specification, the content (X) of 2-methoxy-4-vinylphenol can be measured by gas chromatography mass spectrometry (GC/MS). As an example of a specific measuring method, there is a method of measuring under the following measurement conditions using the following samples.
[sample]
A solution is prepared by adding 150 mL of water and 4 mL of heptane to 10 to 20 g of the beverage to be measured. Then, after distilling the solution for 90 minutes using an essential oil quantitative distillation apparatus,
Measurements are performed by injecting 1 μL of the heptane layer into the GC/MS instrument shown below.
[Measurement condition]
・ GC / MS device: 7890B / 5977B (manufactured by Agilent Technologies)
・ Column: DB-WAX (manufactured by Agilent Technologies), diameter 0.25 mm × 30 m, film thickness 0.25 μm
・Introduction system: split 5:1
・Injection volume: 1 μL
・Sample inlet temperature: 220°C
・Column temperature: 40°C (held for 1 minute) → temperature rise to 160°C at 10°C/min → 2 at 15°C/min
Temperature rise to 00°C Gas flow rate: Helium (carrier gas) at 1 mL/min Ion source temperature: 230°C
・Ionization method: EI
・ Set mass number: m / z 152

In various studies, it was found that the effect of improving the depth of good taste by adjusting the content (X) of 2-methoxy-4-vinylphenol is expressed more greatly, especially in beverages with a lower sugar concentration. I found out. The container-packed beverage of one aspect of the present invention can be a low-sugar beverage.

In the container-packed beverage of one aspect of the present invention, the sugar concentration (Y) is preferably 3.0 g/1
less than 00 mL, more preferably less than 2.0 g/100 mL, even more preferably 1.5 g/1
less than 00 mL, even more preferably less than 1.0 g/100 mL, particularly preferably 0.5 g
/100 mL.

As used herein, the term "sugar" refers to a sugar based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labor and Welfare Notification No. 176, 2003).
Fat, dietary fiber, ash, alcohol and water are excluded. Therefore, the amount of carbohydrates in a food can be calculated by subtracting the amount of protein, lipid, dietary fiber, ash and water from the weight of the food.
Here, the amounts of protein, lipid, dietary fiber, ash and moisture can be measured by the methods listed in the Nutrition Labeling Standards. Specifically, the amount of protein was measured by the nitrogen quantitative conversion method, the amount of lipid was measured by the ether extraction method, the amount of dietary fiber was measured by the Prosky method, and the amount of ash was measured by the direct incineration method. However, the amount of water can be measured by the reduced pressure heat drying method.

In the packaged beverage of one aspect of the present invention, the ratio of the 2-methoxy-4-vinylphenol content (X) (unit: mass ppm) to the sugar concentration (Y) (unit: g/100 mL) [( X
)/(Y)] is preferably 0.10 or more, more preferably 0.11 or more, and still more preferably 0.1
It is 2 or more, more preferably 0.13 or more, preferably 30.0 or less, more preferably 25.0 or less, still more preferably 22.0 or less, and even more preferably 20.0 or less.

In the packaged beverage of one aspect of the present invention, when the sugar concentration (Y) is less than 1.0 g/100 mL, the content (X) of 2-methoxy-4-vinylphenol (unit: mass ppm
) to the carbohydrate concentration (Y) (unit: g/100 mL) [(X)/(Y)] is preferably 0.20 or more, more preferably 0.30 or more, from the same viewpoint as above. , more preferably 0
. 40 or more, more preferably 0.50 or more, and preferably 18.0 or less,
More preferably 16.0 or less, still more preferably 14.0 or less, still more preferably 12.0.
0 or less.

In the packaged beverage of one aspect of the present invention, when the sugar concentration (Y) is less than 0.5 g/100 mL, the content (X) of 2-methoxy-4-vinylphenol (unit: mass ppm
) to the carbohydrate concentration (Y) (unit: g/100 mL) [(X)/(Y)] is preferably 0.50 or more, more preferably 0.60 or more, from the same viewpoint as above. , more preferably 0
. 70 or more, more preferably 0.80 or more, particularly preferably 0.90 or more, preferably 18.0 or less, more preferably 16.0 or less, still more preferably 14.0 or less, still more preferably is 12.0 or less.

In the container-packed beverage of one aspect of the present invention, when the sugar concentration (Y) is 1.0 g/100 mL or more and less than 3.0 g/100 mL, the 2-methoxy-4-vinylphenol content (X) ( Ratio of sugar concentration (Y) (unit: mass ppm) (unit: g/100 mL) [(X)
/(Y)] is preferably 0.10 or more, more preferably 0.13 or more, from the above viewpoint,
More preferably 0.20 or more, still more preferably 0.30 or more, particularly preferably 0.4
0 or more, preferably 20.0 or less, more preferably 18.0 or less, more preferably 16.0 or less, more preferably 5.0 or less, even more preferably 4.5 or less, still more preferably 4.0 or less.

The container-packed beverage of one aspect of the present invention may be any form as long as the beverage is packed in a container, and examples of the container include bottles, PET bottles, cans, and barrels, which are particularly easy to carry. cans, bottles, and PET bottles are preferable.

The container-packed beverage of one aspect of the present invention has a 2-methoxy-4-vinylphenol content (X
) is not limited as long as it is a beverage prepared within the above range, and the type of beverage is not limited.
In the container-packed beverage of one embodiment of the present invention, the types of beverages include, for example, beer-taste beverages, wine, sake, plum wine, whiskey, brandy, shochu, rum, gin, and alcoholic or non-alcoholic beverages such as liqueurs. , tea drinks, soft drinks, coffee drinks,
Examples include cocoa beverages, jelly beverages, dairy beverages, soy milks, energy drinks, beauty drinks, and the like.

Among these, the following (i
) to (iii) are preferably satisfied, and it is more preferable to satisfy all of the following (i) to (iii).
(i) The raw material contains at least malt or ungerminated barley.
(ii) The malt content is 50 to 100% by mass.
(iii) is a fermented alcoholic beverage;

Then, the container-packed beverage of one aspect of the present invention is preferably a beer-taste beverage, more preferably a beer-taste beverage that is a fermented malt beverage, and the above (i) to (ii)
A beer-taste beverage that satisfies all of i) is more preferable.
Hereinafter, an aspect of a “beer-taste beverage” that is suitable as a packaged beverage according to one aspect of the present invention will be described.

2. Beer-taste beverage As used herein, the term "beer-taste beverage" refers to an alcohol-containing or non-alcoholic carbonated beverage having a beer-like flavor. That is, the beer-taste beverage of the present specification is
Unless otherwise specified, any carbonated beverage having a beer flavor is included. Therefore, carbonated beverages to which beer flavors containing esters and higher alcohols (eg, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde) and the like are added are also included.
Examples of beer-taste beverages include alcohol-containing beer-taste beverages,
Beer-taste beverages with an alcohol content of less than 1 (v/v)% are also included.

The alcohol content of the beer-taste beverage is not particularly limited, but is preferably 1 to 20 (v
/v)%, more preferably 2 to 15 (v/v)%, more preferably 3 to 10 (v/v)%
is.
In addition, in this specification, alcohol content shall be shown by the percentage (v/v%) of a volume/volume basis. Also, the alcohol content of the beverage can be measured by any known method, and for example, it can be measured by a vibrating density meter.

Beer-taste beverages may further contain spirits derived from cereals as the alcoholic component.
As used herein, spirits are obtained by saccharifying grains such as wheat, rice, buckwheat, and corn using malt or, if necessary, using an enzyme agent, fermenting them using yeast, and then further distilling them. means liquor. Wheat is preferred as a grain that is a raw material for spirits.

The color of the beer-taste beverage is not particularly limited, but it may be amber or golden like regular beer, black like dark beer, or colorless and transparent. You can add any color you want. The color of the beer-taste beverage can be determined with the naked eye, but may be defined by total light transmittance, chromaticity, or the like.

Although the pH of the beer-taste beverage is not particularly limited, it is preferably 2.0 to 4.5. If the pH of the beer-taste beverage is 4.5 or less, the generation of microorganisms can be suppressed, and the pH is 2.
. If it is 0 or more, the flavor of the beverage is likely to be improved.
In addition, the pH of the alcohol-containing beer-taste beverage is preferably 3.0 to 4.5.
and the pH of the non-alcoholic beer-taste beverage is preferably less than 4.0.

The total extract amount of the beer-taste beverage is not particularly limited, but from the viewpoint of imparting a light taste to the beer-taste beverage, in the case of a beer-taste beverage containing alcohol, it is preferably 18% by mass or less, more preferably 15% by mass. % or less, more preferably 13 mass % or less. In the case of non-alcoholic beer-taste beverages, preferably 1.5% by weight or less,
It is more preferably 1.1% by weight or less, still more preferably 0.80% by weight or less.
In addition, the "total extract amount" in this specification refers to the extract amount under the Japanese Liquor Tax Law in beverages with an alcohol content of 1 (v / v)% or more, that is, when the temperature is 15 ° C., the original volume is 100 cm ³ refers to the number of grams of non-volatile components contained in the alcohol content of 1 (v /
v) For beverages with less than
Extract value (mass%) measured according to "Beer Analysis Method 7.2 Extract" specified by COJ)
Say.

2.1 Ingredients The main ingredients of beer-taste beverages are water and malt, but it is preferable to use hops. In addition, sweeteners, water-soluble dietary fibers, bittering agents or bitterness-imparting agents, antioxidants, and flavors. ,
An acidulant or the like may be used.
In addition, it is preferable that the raw materials are appropriately selected so that the sugar concentration (Y) of the resulting beer-taste beverage is within the range described above.

Malt refers to the germinated, dried, and rooted barley seeds of barley, wheat, rye, oats, oats, pigeons, and oats. may
In one aspect of the present invention, it is preferable to use malted barley. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. There are two kinds of barley, such as two-rowed barley and six-rowed barley, and any of them may be used. In addition to normal malt, colored malt can also be used. When using colored malt, different types of colored malt may be appropriately combined and used, or one type of colored malt may be used.

Moreover, you may use grains other than malt with malt.
Examples of such grains include wheat (barley, wheat, rye, oats, oats, pigeons, oats, etc.) that do not fall under malt, rice (polished rice, brown rice, etc.), corn, koryan, potato, etc. , beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barley, and starches obtained therefrom, extracts thereof, and the like.

In beer-taste beverages, the amount of malt used (percentage of malt used) relative to the total amount of raw materials (100% by mass) excluding hops and water is preferably 1 to 100% by mass, more preferably 3.
0 to 100% by mass, more preferably 50 to 100% by mass.

Examples of forms of hops used in one aspect of the present invention include pellet hops, powdered hops, hop extracts, and the like. As the hops to be used, processed hops such as isoformed hops and reduced hops may be used.
The amount of hops added is appropriately prepared, but preferably 0.00 with respect to the total amount of the beverage
01 to 1% by mass.

Examples of sweeteners include commercially available saccharified solutions obtained by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, trisaccharides or higher sugars, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. mentioned.
The form of these saccharides may be liquid such as solution, or solid such as powder.
In addition, there are no particular restrictions on the type of starch raw material grains, the method of purifying starch, and the treatment conditions such as hydrolysis with enzymes or acids. For example, sugars with a higher proportion of maltose may be used by appropriately setting conditions for hydrolysis with an enzyme or acid. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, solutions of these (sugar solutions), and the like can also be used.
Artificial sweeteners include, for example, aspartame, acesulfame potassium (acesulfame K), sucralose and the like.

Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, and the like, from the viewpoint of versatility such as stability and safety. , indigestible dextrin or polydextrose are preferred.

In beer-taste beverages, bitterness is preferably imparted by hops or the like,
In addition, bittering agents or bittering agents may be used.
The bittering agent or bitterness-imparting agent is not particularly limited, and those used as bitterness-imparting agents in ordinary beer and low-malt beer can be used. , Ganoderma lucidum, laurel, labyrinth, Ganoderma lucidum, quassin, citrus extract,
Nigaki extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, aloe vera extract, stonecrop extract, litchi extract, laurel extract, sage extract, caraway extract and the like.

The antioxidant is not particularly limited, and those used as antioxidants in ordinary beer and low-malt beer can be used, and examples thereof include ascorbic acid, erythorbic acid, and catechin.

Flavors are not particularly limited, and common beer flavors can be used. Beer flavors are used to impart a beer-like flavor, and include brewing components and the like generated by fermentation.
A beer-taste beverage contains ethyl acetate produced by alcoholic fermentation, and the ethyl acetate functions as a flavoring agent. Therefore, when alcoholic fermentation is involved in the production process of a beer-taste beverage, it is not particularly necessary to add a beer flavor separately, but a beer flavor may be added as desired.
Beer flavors other than ethyl acetate include esters and higher alcohols, and specific examples include isoamyl acetate, n-propanol, isobutanol, and acetaldehyde. Ethyl acetate may also be added separately in order to enhance the beer-like flavoring.

The acidulant is not particularly limited as long as it is a substance having a sour taste. salt.
Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid,
Phytic acid, acetic acid, succinic acid or salts thereof are preferred, and phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid or salts thereof are more preferred.
These acidulants may be used alone or in combination of two or more.

2.2 Carbon dioxide Carbon dioxide contained in the beer-taste beverage may be carbon dioxide contained in raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide.
When alcoholic fermentation is involved in the production process of the beer-taste beverage, the carbon dioxide produced by the alcoholic fermentation can be used as it is, but carbonated water may be added as appropriate to adjust the amount of carbon dioxide.

The amount of carbon dioxide contained in the beer-taste beverage is represented by the carbon dioxide pressure of the beverage, but this is not particularly limited as long as it does not interfere with the effects of the present invention. Typically, the upper limit of the carbon dioxide pressure of the beverage is 5.0 kg/cm ² , 4.5 kg/cm ² or 4.0 kg/cm ² and the lower limit is 0.20 kg/cm ² , 0.50 kg/cm 2 . cm ² or 1.0 kg/cm ² , and any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of a beverage is
0.20 kg/cm ² or more and 5.0 kg/cm ² or less, 0.50 kg/cm ² or more and 4.5 k
g/cm ² or less, or 1.0 kg/cm ² or more and 4.0 kg/cm ² or less.
In this specification, the gas pressure refers to the gas pressure within the container, except in special cases.
The pressure is measured by a method well known to those skilled in the art. For example, after fixing a sample heated to 20° C. to a gas pressure gauge, open the stopcock of the gas pressure gauge once to release the gas, close the stopcock again, and can be measured using a method of reading the value when the pointer reaches a certain position by shaking the pointer, or using a commercially available gas pressure measuring device.

2.3 Other Additives Various additives may be added to the beer-taste beverage, as necessary, as long as the effects of the present invention are not impaired.
Examples of such additives include coloring agents, foaming agents, fermentation accelerators, yeast extracts, protein substances such as peptide-containing substances, and seasonings such as amino acids.
A coloring agent is used to impart a beer-like color to a beverage, and caramel coloring and the like can be used. The foam-forming agent is used to form a beer-like foam in a beverage or to retain the foam of the beverage. Protein and peptide-containing substances, protein-based substances such as bovine serum albumin, yeast extract, and the like can be used as appropriate.
Fermentation promoters are used to promote fermentation by yeast. For example, yeast extract, bran ingredients such as rice and wheat, vitamins, minerals, etc. can be used alone or in combination.

2.4 Method for Producing Beer-Taste Beverage A method for producing a beer-taste beverage includes a method comprising the following steps (1) and (2).
- Step (1): A step of preparing a fermentation raw material liquid by saccharifying a mixture containing water and malt.
- Process (2): The process of adding yeast to the said fermentation raw material liquid, and performing alcoholic fermentation.

In one aspect of the present invention, the content of 2-methoxy-4-vinylphenol (X
) should be adjusted to the above range. The preparation of the content (X) is carried out in step (1)
and at least one step of step (2) may be performed simultaneously, and step (1) and step (2)
or after step (2).

<Step (1)>
Step (1) is a step of saccharifying a mixture containing water and malt to prepare a fermentation raw material liquid.
As a method for preparing the fermentation raw material liquid, raw materials such as water and malt are put into a brewing pot or a brewing tank,
A method of adding an enzyme such as amylase as necessary to prepare a mixture and then subjecting it to saccharification may be mentioned. After that, it is preferable that the obtained fermentation raw material liquid is filtered and boiled, and solid contents such as coagulated protein are removed in a clarification tank.

In addition to water and malt, the mixture to be subjected to saccharification treatment includes hops, dietary fiber, sweeteners,
Antioxidants, bittering agents, fragrances, acidulants, pigments, etc. may be added.
These may be added before the saccharification treatment, may be added during the saccharification treatment, or may be added after the saccharification treatment is completed. Alternatively, these may be added after alcoholic fermentation in the next step.

In this step, the mixture to which the raw materials have been added is heated to saccharify the starch of the raw materials.
The temperature and time of the saccharification treatment are appropriately adjusted depending on the type of malt used, the ratio of malt, water and raw materials other than malt, the type and amount of yeast used, and the like.

<Step (2)>
Step (2) is a step of adding yeast to the fermentation raw material liquid obtained by the saccharification treatment in step (1) and performing alcoholic fermentation.
The yeast used in this step can be appropriately selected in consideration of the type of fermented beverage to be produced, the desired flavor and fermentation conditions, etc. For example, commercially available yeast such as Weihenstephan-34 strain can be used. .
The yeast may be added to the raw material liquid as a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the raw liquid. Alternatively, after centrifugation, the supernatant may be completely removed and added. The amount of yeast to be added to the stock solution can be set as appropriate, but for example, 5
It is about ×10 ⁶ cells/ml to 1×10 ⁸ cells/ml.

Various conditions such as fermentation temperature and fermentation period when performing alcoholic fermentation can be set as appropriate.
It may be fermented under conditions of ~10 days. The temperature (increase or decrease) or pressure of the fermented liquid may be changed during the fermentation process.

After alcoholic fermentation, the yeast is removed with a filter or the like, and additives such as water, flavors, acidulants, and pigments may be added as necessary.

The beer-taste beverage thus obtained is filled in a predetermined container and distributed on the market as a product.
The method for packing the beer-taste beverage into a container is not particularly limited, and a container-packing method well known to those skilled in the art can be used. The beer-taste beverage is filled and sealed in the container by the container-packing process. A container of any shape and material may be used in the container filling step, and examples of the container are as described above.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited by these examples.

Examples 1-14, Comparative Examples 1-2
After putting the crushed malt into a preparation tank containing 40 L of hot water kept at 52 ° C., it was heated to 52 ° C.
The temperature was raised stepwise to 70°C for 40 minutes and then to 76°C for 5 minutes, and the malt cake was removed to obtain wort. After filtering the obtained wort, hops were added and the wort was boiled. The wort after boiling was subjected to solid-liquid separation treatment, and the obtained clear wort was cooled, yeast was added and fermented for 7 days to prepare a fermentation solution.
Then, the prepared fermentation solution was appropriately diluted with water so that the sugar concentration shown in Tables 1 to 4 was obtained, and 2-methoxy-4 was added so that the content (X) shown in Tables 1 to 4 was obtained. - Vinylphenol was added to obtain a beer-taste beverage, respectively.

Regarding the resulting beer-taste beverages, five panelists who had been trained on a daily basis scored the "thickness of good taste" of each beer-taste beverage from 4 (maximum value) to 0 (minimum value) based on the following score criteria. value), and evaluated with scores in increments of 0.05. In the evaluation, samples conforming to the following criteria "4", "3", "2", "1" and "0" were prepared in advance to unify the criteria among each panelist.
In addition, in any of the sensory evaluations in Tables 1 to 4, no difference in score value of 2.0 or more was confirmed among the panelists for the same beverage.
(Score criteria for depth of good taste)
- "4": The thickness of good taste is felt very clearly.
- "3": The thickness of good taste is felt clearly to some extent.
・"2": The thickness of good taste is sensed.
- "1": The thickness of taste is felt a little.
・“0”: The thickness of the taste is not felt at all.
Then, from the average score of the five panelists, the following evaluation criteria were used to evaluate the "thickness of good quality taste" of each beer-taste beverage. The results are shown in Tables 1-4.
(Evaluation criteria for thickness of good taste)
・ “A”: The average score of 5 panelists is 2.0 or more ・ “B”: The average score of 5 panelists is 1.0 or more and less than 2.0 ・ “C”: 5 Human panelist's average score is less than 1.0

From Tables 1 to 4, it can be said that the beer-taste beverages prepared in Examples 1 to 14 are beverages having an excellent, high-quality taste and thickness compared to Comparative Examples 1 and 2.

Claims (10)

A packaged beverage having a 2-methoxy-4-vinylphenol content (X) of 0.070 ppm by mass or more. 2. The packaged beverage according to claim 1, wherein the sugar concentration (Y) is less than 3.0 g/100 mL. The ratio [(X)/(Y)] of the 2-methoxy-4-vinylphenol content (X) (unit: mass ppm) to the sugar concentration (Y) (unit: g/100 mL) is 0.10. The packaged beverage according to claim 1 or 2, which is above. sugar concentration (Y) is less than 1.0 g/100 mL,
The ratio [(X)/(Y)] of 2-methoxy-4-vinylphenol content (X) (unit: mass ppm) to sugar concentration (Y) (unit: g/100 mL) is 0.20. The packaged beverage according to claim 1, which is above. sugar concentration (Y) is less than 0.5 g/100 mL,
The ratio [(X)/(Y)] of the 2-methoxy-4-vinylphenol content (X) (unit: mass ppm) to the sugar concentration (Y) (unit: g/100 mL) is 0.50. The packaged beverage according to claim 1, which is above. Sugar concentration (Y) is 1.0 g/100 mL or more and less than 3.0 g/100 mL,
The ratio [(X)/(Y)] of the 2-methoxy-4-vinylphenol content (X) (unit: mass ppm) to the sugar concentration (Y) (unit: g/100 mL) is 0.10. The packaged beverage according to claim 1, which is above. The packaged beverage according to any one of claims 1 to 6, wherein the raw material contains at least malt or ungerminated barley. The packaged beverage according to any one of claims 1 to 7, wherein the malt usage ratio is 50 to 100% by mass. The packaged beverage according to any one of claims 1 to 8, which is a fermented alcoholic beverage. The packaged beverage according to any one of claims 1 to 9, which is a beer-taste beverage.