JP2023145799A - Packaged beverage - Google Patents

Abstract

To provide a novel packaged beverage.SOLUTION: In the packaged beverage, the content (X) of 2-aminoacetophenone is 0.8 mass ppb 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 drinks and soft drinks, various packaged beverages have been studied and provided in response to the diversified tastes of consumers.
For example, Patent Document 1 describes a beer-like beverage with a purine content of 0.5 that suppresses carbohydrates, imparts flavor, and has a good flavor without impairing the refreshing aftertaste.
~5mg/100mL, carbohydrate content 0.5g/100mL or less, pH 3.0-4.0
A beer-taste beverage is disclosed.

WO2017/042870

Under these circumstances, new packaged beverages are required.

The present invention provides a packaged beverage containing 2-aminoacetophenone in a predetermined range.
That is, the present invention includes inventions of the following aspects.
[1]
A packaged beverage having a content (X) of 2-aminoacetophenone of 0.8 mass ppb or more.
[2]
A packaged beverage according to [1] above, which has a carbohydrate concentration (Y) of less than 3.0 g/100 mL.
[3]
The ratio [(X)/(Y)] between the content (X) of 2-aminoacetophenone (unit: mass ppb) and the carbohydrate concentration (Y) (unit: g/100mL) is 1.8 or more, Above [1] or [
2].
[4]
The carbohydrate concentration (Y) is less than 0.5 g/100 mL,
The ratio [(X)/(Y)] between the content (X) of 2-aminoacetophenone (unit: mass ppb) and the carbohydrate concentration (Y) (unit: g/100mL) is 5.0 or more, The packaged beverage according to [1] above.
[5]
The packaged beverage according to any one of [1] to [4] above, wherein the raw material contains at least malt or ungerminated barley.
[6]
The packaged beverage according to any one of [1] to [5] above, wherein the malt usage ratio is 50 to 100% by mass.
[7]
The packaged beverage according to any one of [1] to [6] above, which is a fermented alcoholic beverage.
[8]
The packaged beverage according to any one of [1] to [7] above, which is a beer-taste beverage.

A packaged beverage according to a preferred embodiment of the present invention has a rich taste and good quality.

1. Packaged beverage The packaged beverage of the present invention has a 2-aminoacetophenone content (X) of 0.8 mass pp.
This is a drink prepared so that it is more than b.
By adjusting the content (X) of 2-aminoacetophenone within the above range, it is possible to obtain a beverage with good quality and improved taste.

From the above viewpoint, in the packaged beverage according to one aspect of the present invention, the content (X) of 2-aminoacetophenone is preferably 1.0 mass ppb or more, based on the total amount (100% by mass) of the packaged beverage, More preferably 1.1 mass ppb or more, still more preferably 1.2 mass ppb
or more, and preferably 1000 mass ppb or less, more preferably 850 mass ppb
b, more preferably 700 mass ppb or less, even more preferably 600 mass ppb or less.

Note that in this specification, the content (X) of 2-aminoacetophenone can be measured by gas chromatography mass spectrometry (GC/MS). An example of a specific measurement method is a method of measuring using the following sample under the following measurement conditions.
[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 a distillation device for quantifying essential oils,
Measurement is performed by injecting 1 μL of the heptane layer into the GC/MS device shown below.
[Measurement condition]
・GC/MS device: 7890B/5977B (manufactured by Agilent Technologies)
・Column: DB-WAX (manufactured by Agilent Technologies), diameter 0.25 mm x 30 m, film thickness 0.25 μm
・Introduction system: Split 5:1
・Injection volume: 1μL
・Sample injection port temperature: 220℃
・Column temperature: 40℃ (held for 1 minute) → Increase temperature to 160℃ at 10℃/min → 2 at 15℃/min
Temperature raised to 00℃・Gas flow rate: 1mL/min of helium (carrier gas)・Ion source temperature: 230℃
・Ionization method: EI
・Set mass number: m/z 152

Through various studies, it was found that the effect of improving the richness of good taste by adjusting the content (X) of 2-aminoacetophenone is particularly enhanced in beverages with lower carbohydrate concentrations. The packaged beverage of one embodiment of the present invention can be a low sugar beverage.

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

In this specification, "carbohydrates" refers to carbohydrates based on the nutrition labeling standards for foods (Ministry of Health, Labor and Welfare Notification No. 176 of 2003), and specifically refers to carbohydrates from the target food, such as protein,
Means excluding fat, dietary fiber, ash, alcohol and water. Therefore, the amount of carbohydrates in a food can be calculated by subtracting the amounts of protein, fat, dietary fiber, ash, and moisture from the weight of the food.
Here, the amounts of protein, lipid, dietary fiber, ash, and moisture can be measured by the method listed in the Nutrition Labeling Standards. Specifically, the amount of protein was measured using the nitrogen quantitative conversion method, the amount of lipid was measured using the ether extraction method, the amount of dietary fiber was measured using the Prosky method, and the amount of ash was measured using the direct ashing method. However, the amount of moisture can be measured by a reduced pressure heat drying method.

In the packaged beverage according to one embodiment of the present invention, the content (X) of 2-aminoacetophenone (
Ratio of sugar concentration (Y) (unit: mass ppb) (unit: g/100mL) [(X)/(Y)
] is preferably 1.8 or more, more preferably 2.0 or more, even more preferably 2.2 or more, from the viewpoint of making the drink more rich in good quality even if it is a low-carbohydrate drink. Even more preferably 2.4 or more, preferably 5000 or less, more preferably 4000
Below, it is more preferably 3,000 or less, even more preferably 2,500 or less.

In the packaged beverage of one embodiment of the present invention, when the carbohydrate concentration (Y) is 1.5 g/100 mL or more and less than 3.0 g/100 mL, the content (X) of 2-aminoacetophenone is
The above range is suitable, more preferably 2.0 mass ppb or more, more preferably 4.0 mass ppb or more.
0 mass ppb or more, more preferably 7.0 mass ppb or more, even more preferably 12.0 mass ppb or more
Mass ppb or more, particularly preferably 20.0 mass ppb or more, more preferably 500 mass ppb or less, still more preferably 400 mass ppb or less, even more preferably 30.0 mass ppb or less.
0 mass ppb or less.

In addition, when the carbohydrate concentration (Y) is 1.5 g/100 mL or more and less than 3.0 g/100 mL, the content of 2-aminoacetophenone (X) (unit: mass ppb) and the carbohydrate concentration (Y) (
The ratio [(X)/(Y)] with unit: g/100mL) is preferably within the above range, but is more preferably 2.5 or more, still more preferably 3.0 or more, even more preferably 5 .0 or more, particularly preferably 10.0 or more, more preferably 1000 or less, still more preferably 500 or less, even more preferably 250 or less, particularly preferably 150 or less.

In the packaged beverage of one embodiment of the present invention, when the carbohydrate concentration (Y) is 1.0 g/100 mL or more and less than 1.5 g/100 mL, the content (X) of 2-aminoacetophenone is
The above range is suitable, more preferably 1.5 mass ppb or more, more preferably 2.5 mass ppb or more.
0 mass ppb or more, more preferably 3.0 mass ppb or more, even more preferably 7.0 mass ppb or more, particularly preferably 12.0 mass ppb or more, and more preferably 5
00 mass ppb or less, more preferably 400 mass ppb or less, even more preferably 300 mass ppb or less
The mass is less than ppb.

In addition, when the carbohydrate concentration (Y) is 1.0 g/100 mL or more and less than 1.5 g/100 mL, the content of 2-aminoacetophenone (X) (unit: mass ppb) and the carbohydrate concentration (Y)
(Unit: g/100mL) The ratio [(X)/(Y)] is preferably in the above range, but is more preferably 2.5 or more, still more preferably 5.0 or more, even more preferably It is 10.0 or more, particularly preferably 15.0 or more, more preferably 1000 or less, still more preferably 500 or less, even more preferably 400 or less, and particularly preferably 300 or less.

In the packaged beverage of one embodiment of the present invention, when the carbohydrate concentration (Y) is 0.5 g/100 mL or more and less than 1.0 g/100 mL, the content (X) of 2-aminoacetophenone is
The above range is suitable, more preferably 1.3 mass ppb or more, still more preferably 2.3 mass ppb or more.
0 mass ppb or more, more preferably 5.0 mass ppb or more, particularly preferably 8.0 mass ppb or more, and more preferably 500 mass ppb or less, still more preferably 400 mass ppb or more.
It is not more than 300 ppb by mass, more preferably not more than 300 ppb by mass.

In addition, when the carbohydrate concentration (Y) is 0.5 g/100 mL or more and less than 1.0 g/100 mL, the content (X) of 2-aminoacetophenone (unit: mass ppb) and the carbohydrate concentration (Y)
(Unit: g/100mL) The ratio [(X)/(Y)] is preferably in the above range, but is more preferably 2.5 or more, still more preferably 5.0 or more, even more preferably It is 10.0 or more, particularly preferably 15.0 or more, more preferably 2000 or less, even more preferably 1000 or less, even more preferably 800 or less, particularly preferably 600 or less.

In the packaged beverage of one aspect of the present invention, when the carbohydrate concentration (Y) is less than 0.5 g/100 mL, the content of 2-aminoacetophenone (X) is preferably within the above range, More preferably 1.3 mass ppb or more, still more preferably 2.0 mass ppb or more, even more preferably 3.0 mass ppb or more, particularly preferably 5.0 mass ppb or more, and
It is more preferably 500 mass ppb or less, still more preferably 400 mass ppb or less, even more preferably 300 mass ppb or less.

In addition, when the carbohydrate concentration (Y) is less than 0.5 g/100 mL, the content (X) of 2-aminoacetophenone (unit: mass ppb) and the carbohydrate concentration (Y) (unit: g/100 mL)
The ratio [(X)/(Y)] is preferably within the above range, more preferably 5.0 or more,
More preferably 7.0 or more, even more preferably 10.0 or more, particularly preferably 15.0
and more preferably 2,000 or less, still more preferably 1,600 or less, even more preferably 1,200 or less, particularly preferably 800 or less.

The packaged beverage of one embodiment of the present invention may be in any form as long as the beverage is packed in a container, and examples of containers include bottles, plastic bottles, cans, and barrels, but they are particularly easy to carry. From the viewpoint of this, cans, bottles, and plastic bottles are preferred.

The packaged beverage of one embodiment of the present invention is not limited as long as the content (X) of 2-aminoacetophenone is within the above-mentioned range, and the type of beverage is not limited.
In the packaged beverage according to one embodiment of the present invention, the types of beverages include alcoholic beverages or non-alcoholic beverages such as beer-taste beverages, wine, sake, plum wine, whisky, brandy, shochu, rum, gin, and liqueurs. , tea drinks, soft drinks, coffee drinks,
Examples include cocoa drinks, jelly drinks, milk drinks, soybean milks, nutritional drinks, beauty drinks, and the like.

Among these, the following (i) to (iii) are used from the viewpoint of more effectively expressing the improvement in quality and depth of taste, which is the effect of adjusting the content (X) of 2-aminoacetophenone.
It is preferable that one or more of the following is satisfied, and it is more preferable that all of the following (i) to (iii) are satisfied.
- (i) The raw material contains at least malt or ungerminated barley.
- (ii) The malt usage ratio is 50 to 100% by mass.
-(iii) It is a fermented alcoholic beverage.

The packaged beverage according to 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-mentioned (i) to (ii)
A beer-taste beverage that satisfies all of i) is even more preferred.
In addition, in this specification, "malt fermented beverage" means a fermented beverage using barley as a part of the raw material, and preferably a fermented alcoholic beverage produced using malt as a raw material. .
Hereinafter, embodiments of a "beer-taste beverage" suitable as a packaged beverage according to one embodiment 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 with a beer-like flavor. In other words, the beer-taste beverage of this specification is
Unless otherwise specified, any carbonated beverage with beer flavor is included. Therefore, carbonated beverages to which beer flavorings containing esters, higher alcohols (eg, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde), etc. are added are also included.
Types of beer-taste drinks include, for example, alcohol-containing beer-taste drinks,
Also included are beer-taste drinks with an alcohol content of less than 1 (v/v)%.

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)%, even more preferably 3 to 10 (v/v)%
It is.
Note that in this specification, the alcohol content is expressed as a volume/volume-based percentage (v/v%). Further, the alcohol content of a beverage can be measured by any known method, for example, by a vibrating density meter.

The beer-taste beverage may further contain spirits derived from grains as an alcohol component.
In this specification, spirits are obtained by using grains such as wheat, rice, buckwheat, and corn as raw materials, saccharifying them using malt or enzymes if necessary, fermenting them using yeast, and then distilling them. means alcoholic beverages. Wheat is preferred as the grain that is the raw material for spirits.

The color of the beer-taste beverage is not particularly limited, but it may be amber or golden yellow like regular beer, black like dark beer, or colorless and transparent, or by adding a coloring agent, etc. A desired color may be added. The color of a beer-taste beverage can be determined with the naked eye, but it may also be defined by total light transmittance, chromaticity, or the like.

The pH of the beer-taste beverage is not particularly limited, but is preferably 2.0 to 4.5. If the pH of the beer-taste drink 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.
Further, the pH of the beer-taste beverage containing alcohol is preferably 3.0 to 4.5.
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 drinking 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% by mass or less. In addition, in the case of non-alcoholic beer-taste drinks, preferably 1.5% by weight or less,
The content is more preferably 1.1% by weight or less, and even more preferably 0.80% by weight or less.
In addition, the "total extract amount" in this specification refers to the extract amount in the original volume of 100 ^cm3 at a temperature of 15 degrees Celsius in the case of beverages with an alcohol content of 1 (v/v)% or more. It refers to the number of grams of non-volatile components contained in alcohol, and the alcohol content is 1 (v/
v) For beverages with a concentration of less than %, degassed samples are
Extract value (mass%) measured according to "Beer Analysis Method 7.2 Extract" specified by COJ)
means.

2.1 Raw materials The main raw materials for beer-taste drinks are water and malt, but it is preferable to use hops, and in addition, sweeteners, water-soluble dietary fibers, bittering agents or bittering agents, antioxidants, and flavoring agents. ,
Acidulants and the like may also be used.
In addition, it is preferable that the raw materials are appropriately selected so that the carbohydrate concentration (Y) of the resulting beer-taste beverage falls within the above-mentioned range.

Malt is the germinated, dried, and root-removed seeds of barley, such as barley, wheat, rye, oats, oats, pigeons, and oats. It's okay.
In one aspect of the present invention, it is preferable to use barley malt. Barley malt is one of the malts most commonly used as a raw material for Japanese beer-taste beverages. There are several types of barley, such as two-rowed barley and six-rowed barley, and any of them may be used. Furthermore, in addition to normal malt, colored malt can also be used. In addition, when using colored malt, different types of colored malt may be used in appropriate combination, or one type of colored malt may be used.

Further, grains other than malt may be used together with malt.
Examples of such grains include wheat that does not fall under malt (barley, wheat, rye, oats, oats, pigeons, oats, etc.), rice (white rice, brown rice, etc.), corn, corn, potato, etc. , beans (soybeans, peas, etc.), buckwheat, sorghum, millet, millet, starches obtained therefrom, extracts thereof, and the like.

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

Examples of the form of hops used in one aspect of the present invention include pellet hops, powdered hops, hop extracts, and the like. Further, the hops used may be processed hop products such as iso-ized hops and reduced hops.
The amount of hops added may be adjusted as appropriate, but it is preferably 0.00% based on the total amount of the beverage.
01 to 1% by mass.

Sweeteners include commercially available saccharification solutions made 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. Can be mentioned.
The form of these saccharides may be liquid such as a solution or solid such as powder.
Furthermore, there are no particular limitations on the type of raw material grain for starch, the method for refining starch, and treatment conditions such as hydrolysis with enzymes or acids. For example, by appropriately setting the conditions for hydrolysis by enzymes or acids, saccharides with a higher proportion of maltose may be used. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, solutions thereof (sugar solution), etc. can also be used.
Further, examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), and sucralose.

Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. , indigestible dextrin or polydextrose are preferred.

In beer-taste beverages, bitterness is preferably imparted by hops, etc.
Furthermore, a bittering agent or a bittering agent 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, such as stone wax, reishi, sage, juniper fruit, sage, and sage. , stone mushroom, laurel, citrus incense, stone mushroom, quacin, citrus extract,
Examples include bittern extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe vera extract, stone wax extract, reishi 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.

The flavor is not particularly limited, and common beer flavor can be used. Beer flavoring agents are used to impart beer-like flavor, and include brewing components generated through fermentation.
Note that the beer-taste beverage contains ethyl acetate produced by alcohol fermentation, and the ethyl acetate has a function as a flavoring agent. Therefore, when alcohol fermentation is involved in the manufacturing process of a beer-taste beverage, there is no particular need to separately add beer flavor, but beer flavor may be added as desired.
Examples of beer flavorings other than ethyl acetate include esters and higher alcohols, and specific examples include isoamyl acetate, n-propanol, isobutanol, and acetaldehyde. Furthermore, in order to enhance the beer-like flavor, ethyl acetate may be added separately.

The acidulant is not particularly limited as long as it has a sour taste, but examples include phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta-lactone, or their like. Salt is an example.
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 Gas The carbon dioxide gas contained in the beer-taste beverage may be obtained by utilizing the carbon dioxide gas contained in the raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas.
When alcohol fermentation is involved in the process of producing a beer-taste beverage, the carbon dioxide gas produced by the alcohol fermentation can be used as is, but carbonated water may be added as appropriate to adjust the amount of carbon dioxide gas.

The amount of carbon dioxide gas contained in a beer-taste beverage is expressed by the carbon dioxide pressure of the beverage, but this is not particularly limited as long as it does not impede the effects of the present invention. Typically, the upper limit of the carbon dioxide pressure of a 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 of these upper and lower limits may be combined. For example, the carbon dioxide pressure of a beverage is
0.20kg/cm ² or more 5.0kg/cm ² or less, 0.50kg/cm ² or more 4.5k
g/cm ² or less, or 1.0 kg/cm ² or more and 4.0 kg/cm ² or less.
In this specification, gas pressure refers to gas pressure within a container, except in special cases.
Pressure can be measured using a method well known to those skilled in the art, for example, fixing a sample at 20°C on a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, It can be measured by shaking the pointer and reading the value when the pointer reaches a certain position, or by 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 they do not interfere with the effects of the present invention.
Examples of such additives include colorants, foam-forming agents, fermentation accelerators, yeast extracts, protein-based substances such as peptide-containing substances, and seasonings such as amino acids.
The coloring agent is used to give the beverage a beer-like color, and caramel coloring or the like can be used. Foam-forming agents are used to form beer-like foam in beverages or to maintain foam in beverages, and include saponin-based substances extracted from plants such as soybean saponin and Quillaja saponin, as well as plant-extracted saponin substances such as corn and soybeans. Protein- and peptide-containing substances, protein-based substances such as bovine serum albumin, yeast extract, and the like can be used as appropriate.
The fermentation accelerator is used to promote fermentation by yeast, and for example, yeast extract, bran components such as rice and wheat, vitamins, mineral agents, etc. can be used alone or in combination.

2.4 Method for producing beer-taste beverages Examples of methods for producing beer-taste beverages include methods having 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.
- Step (2): A step of adding yeast to the fermentation raw material liquid and performing alcoholic fermentation.

In one embodiment of the present invention, it is necessary to adjust the content (X) of 2-aminoacetophenone to be within the above range. The content (X) is prepared by step (1) and step (
It may be performed simultaneously with at least one step of step 2), or it may be performed separately between 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.
The method for preparing the fermentation raw material liquid is to put raw materials such as water and malt into a brewing pot or tank,
An example of this method is to prepare a mixture by adding an enzyme such as amylase as necessary, and then perform saccharification treatment. Thereafter, the obtained fermentation raw material liquid is preferably filtered and boiled to remove solids such as coagulated proteins in a clarification tank.

In addition to water and malt, the mixture to be subjected to saccharification treatment includes hops, dietary fiber, sweeteners,
Antioxidants, bitterness imparting agents, flavors, acidulants, pigments, etc. may be added.
These may be added before performing the saccharification treatment, may be added during the saccharification treatment, or may be added after the saccharification treatment is completed. Further, these may be added after the next step of alcohol fermentation.

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 malt ratio, water and raw materials other than malt, the type and amount of yeast used, etc.

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

Conditions such as fermentation temperature and fermentation period when performing alcoholic fermentation can be set as appropriate, but for example, fermentation conditions of 8 to 25 ° C.
Fermentation may be performed for up to 10 days. The temperature (increase or decrease in temperature) or pressure of the fermentation liquid may be changed during the fermentation process.

After alcoholic fermentation, yeast may be removed using a filter or the like, and additives such as water, flavoring agents, acidulants, and pigments may be added as necessary.

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

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited by these Examples.

Examples 1 to 17, Comparative Example 1
After putting the crushed malt into a preparation tank containing 40L of hot water maintained at 52℃,
The temperature was then held at 70° C. for 40 minutes, and then at 76° C. for 5 minutes, and the temperature was raised stepwise and held there, followed by filtration to remove malt cake and 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, the resulting clear wort was cooled, yeast was added, and fermentation was carried out for 7 days to prepare a fermentation solution.
Then, the prepared fermentation solution was appropriately diluted with water so that the sugar concentration was as shown in Tables 1 to 4, and 2-aminoacetophenone was added to the content (X) as shown in Tables 1 to 4. were added to obtain beer-taste beverages.

Regarding the obtained beer-taste beverages, five panelists who received regular training evaluated the "good flavor depth" of each beer-taste beverage based on the following scoring criteria, from 4 (maximum value) to 0 (minimum value). Evaluation was made using a score in 0.05 increments. For the evaluation, samples meeting the following criteria "4", "3", "2", "1", and "0" were prepared in advance to standardize the criteria among the panelists.
In addition, in any of the sensory evaluations in Tables 1 to 4, no difference in score of 2.0 or more was observed between panelists for the same beverage.
(Score criteria for good quality and depth of flavor)
・“4”: The depth of good quality taste is felt very clearly.
・“3”: The depth of good quality flavor is felt to some extent.
・“2”: Feels the depth of good quality flavor.
・“1”: The taste feels a little thick.
・“0”: No depth of flavor felt at all.
Then, based on the average score of the five panelists, each beer-taste beverage was evaluated for its "good flavor depth" using the following evaluation criteria. The results are shown in Tables 1 to 4.
(Evaluation criteria for good taste and thickness)
・"A": The average value of the scores of 5 panelists is 2.0 or more. ・"B": The average value of the scores of 5 panelists is 0.7 or more and less than 2.0. ・"C": 5 The average score of human panelists is less than 0.7

From Tables 1 to 4, compared to Comparative Example 1, the beer-taste drinks prepared in Examples 1 to 17 had
It can be said that it is a beverage with excellent quality and rich taste.

Claims (8)

A packaged beverage having a content (X) of 2-aminoacetophenone of 0.8 mass ppb or more. The packaged beverage according to claim 1, having a carbohydrate concentration (Y) of less than 3.0 g/100 mL. The ratio [(X)/(Y)] between the content (X) of 2-aminoacetophenone (unit: mass ppb) and the carbohydrate concentration (Y) (unit: g/100mL) is 1.8 or more, The packaged beverage according to claim 1 or 2. The carbohydrate concentration (Y) is less than 0.5 g/100 mL,
The ratio [(X)/(Y)] between the content (X) of 2-aminoacetophenone (unit: mass ppb) and the carbohydrate concentration (Y) (unit: g/100mL) is 5.0 or more, The packaged beverage according to claim 1. The packaged beverage according to any one of claims 1 to 4, wherein the raw material contains at least malt or ungerminated barley. The packaged beverage according to any one of claims 1 to 5, wherein the malt usage ratio is 50 to 100% by mass. The packaged beverage according to any one of claims 1 to 6, which is a fermented alcoholic beverage. The packaged beverage according to any one of claims 1 to 7, which is a beer-taste beverage.