JP7664972B2 - Packaged beverages - Google Patents

Description

The present invention relates to a packaged beverage.

2. Description of the Related Art In the field of beverages such as beer-taste beverages and soft drinks, various packaged beverages have been studied and provided in response to the recent diversifying tastes of consumers.
For example, Patent Document 1 describes a beer-flavored beverage with a purine content of 0.5, which has a good flavor and a reduced sugar content while still providing a good taste and a refreshing aftertaste.
~5mg/100mL, carbohydrate content is 0.5g/100mL or less, pH is 3.0-4.0
A beer-flavored beverage is disclosed.

WO2017/042870

In this situation, new packaged beverages are needed.

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

A preferred embodiment of the packaged beverage of the present invention has a good, rich flavor.

1. Packaged Beverage The packaged beverage of the present invention has a 2-methoxy-4-vinylphenol content (X) of 0.
This beverage is formulated to have a malt content of 0.070 ppm by mass or more.
By adjusting the content (X) of 2-methoxy-4-vinylphenol within the above range, a beverage with improved quality and fuller flavor can be obtained.

From the above viewpoints, in the packaged beverage of one embodiment of the present invention, the content (X) of 2-methoxy-4-vinylphenol is preferably 0.10 ppm by mass or more, more preferably 0.15 ppm by mass or more, and even more preferably 0.05 ppm by mass or more, based on the total amount (100% by mass) of the packaged beverage.
.20 mass ppm or more, more preferably 0.23 mass ppm or more, and preferably 5.0 mass ppm or less, more preferably 4.7 mass ppm or less, and even more preferably 4.
0.5 mass ppm or less, even more preferably 4.3 mass ppm or less, particularly preferably 4.0 mass ppm or less.
It is less than ppm by mass.

In this specification, the content (X) of 2-methoxy-4-vinylphenol can be measured by gas chromatography mass spectrometry (GC/MS). A specific example of the measurement method is a method 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. The solution is then distilled for 90 minutes using an essential oil distillation apparatus, and
1 μL of the heptane layer is injected into the GC/MS device shown below for measurement.
[Measurement conditions]
・GC/MS device: 7890B/5977B (manufactured by Agilent Technologies)
Column: DB-WAX (Agilent Technologies), diameter 0.25 mm x 30 m, film thickness 0.25 μm
・Introduction system: Split 5:1
Injection volume: 1 μL
Sample injection port temperature: 220°C
Column temperature: 40°C (held for 1 minute) → heated to 160°C at 10°C/min → heated to 2°C at 15°C/min
00°C Gas flow rate: Helium (carrier gas) 1 mL/min Ion source temperature: 230°C
Ionization method: EI
・Set mass number: m/z 152

Through various investigations, it was found that the effect of improving the richness of a good-quality taste by adjusting the content (X) of 2-methoxy-4-vinylphenol is particularly pronounced in beverages with lower sugar concentrations. The bottled beverage according to one embodiment of the present invention can be a low-sugar beverage.

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

In this specification, the term "carbohydrate" refers to carbohydrates based on the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003), and specifically refers to carbohydrates that are not included in the target food, such as protein,
This means that the amount of carbohydrates does not include 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 water from the weight of the food.
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 can be measured by the nitrogen quantitative conversion method, the amount of lipid can be measured by the ether extraction method, the amount of dietary fiber can be measured by the Prosky method, the amount of ash can be measured by the direct ashing method, and the amount of moisture can be measured by the reduced pressure heat drying method.

In the packaged beverage according to one embodiment of the present invention, the ratio of the content of 2-methoxy-4-vinylphenol (X) (unit: mass ppm) to the carbohydrate concentration (Y) (unit: g/100 mL) [(X
From the viewpoint of improving the richness of a good-quality taste even in a low-sugar beverage, the value of (Y) is preferably 0.10 or more, more preferably 0.11 or more, and even more preferably 0.1
It is preferably 2 or more, even more preferably 0.13 or more, and is preferably 30.0 or less, more preferably 25.0 or less, even more preferably 22.0 or less, and even more preferably 20.0 or less.

In the packaged beverage of one embodiment of the present invention, when the carbohydrate concentration (Y) is less than 1.0 g/100 mL, the content (X) of 2-methoxy-4-vinylphenol (unit: ppm by mass)
From the same viewpoint as above, the ratio of the concentration of carbohydrate (X) to the concentration of carbohydrate (Y) (unit: g/100 mL) [(X)/(Y)] is preferably 0.20 or more, more preferably 0.30 or more, and even more preferably 0.
.40 or more, even more preferably 0.50 or more, and preferably 18.0 or less;
More preferably, it is 16.0 or less, even more preferably, it is 14.0 or less, and even more preferably, it is 12.
It is less than or equal to 0.

In the packaged beverage of one embodiment of the present invention, when the carbohydrate concentration (Y) is less than 0.5 g/100 mL, the content (X) of 2-methoxy-4-vinylphenol (unit: ppm by mass)
From the same viewpoint as above, the ratio of the concentration of carbohydrate (X) to the concentration of carbohydrate (Y) (unit: g/100 mL) [(X)/(Y)] is preferably 0.50 or more, more preferably 0.60 or more, and even more preferably 0.
It is preferably 18.0 or less, more preferably 16.0 or less, even more preferably 14.0 or less, and even more preferably 12.0 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 3.0 g/100 mL, the ratio of the 2-methoxy-4-vinylphenol content (X) (unit: mass ppm) to the carbohydrate concentration (Y) (unit: g/100 mL) [(X
From the above viewpoints, the ratio (Y) is preferably 0.10 or more, more preferably 0.13 or more,
More preferably, it is 0.20 or more, still more preferably, it is 0.30 or more, and particularly preferably, it is 0.4
It is 0 or more, and is 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, and still more preferably 4.0 or less.

A containerized beverage according to one embodiment of the present invention may be any beverage packaged in a container, and examples of containers include bottles, plastic bottles, cans, or barrels. Cans, bottles, and plastic bottles are preferred, particularly from the viewpoint of ease of portability.

The packaged beverage according to one embodiment of the present invention has a content of 2-methoxy-4-vinylphenol (X
) is prepared within the above-mentioned range, there is no limitation, and the type of beverage is not limited.
In the containerized beverage of one embodiment of the present invention, the type of beverage may be, for example, an alcoholic beverage or a non-alcoholic beverage such as a beer-flavored beverage, wine, sake, plum wine, whiskey, brandy, shochu, rum, gin, or liqueur, a tea beverage, a soft drink, a coffee beverage,
Examples of such drinks include cocoa drinks, jelly drinks, dairy drinks, soy milk, nutritional drinks, and beauty drinks.

Among these, from the viewpoint of more effectively realizing the effect of adjusting the content (X) of 2-methoxy-4-vinylphenol, that is, the improvement of the richness of a good-quality taste, the following (i
It is preferable that one or more of the following (i) to (iii) be satisfied, and it is more preferable that all of the following (i) to (iii) be satisfied.
(i) The raw materials contain at least malt or ungerminated wheat or grain.
(ii) The ratio of malt used is 50 to 100% by mass.
(iii) It is a fermented alcoholic beverage.

The packaged beverage according to one embodiment of the present invention is preferably a beer-taste beverage, more preferably a beer-taste beverage that is a fermented malt beverage, and is selected from the group consisting of the above (i) to (ii)
A beer-taste beverage that satisfies all of i) is even more preferable.
Hereinafter, an embodiment 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 In this specification, the term "beer-taste beverage" refers to an alcoholic or non-alcoholic carbonated beverage that has a beer-like flavor. In other words, the beer-taste beverage in this specification is:
Unless otherwise specified, the term includes any carbonated beverage having a beer flavor, and therefore includes carbonated beverages to which beer flavorings containing esters or higher alcohols (e.g., isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde) have been added.
Types of beer-flavored beverages include, for example, alcohol-containing beer-flavored beverages,
This also includes beer-flavored beverages with an alcohol content of less than 1 (v/v)%.

The alcohol content of the beer-flavored beverage is not particularly limited, but is preferably 1 to 20 (v
/v)%, more preferably 2 to 15 (v/v)%, and even more preferably 3 to 10 (v/v)%
It is.
In this specification, the alcohol content is expressed as a percentage based on volume/volume (v/v%). The alcohol content of a beverage can be measured by any known method, for example, a vibration density meter.

The beer-taste beverage may further contain grain-derived spirits as an alcohol component.
In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as wheat, rice, buckwheat, corn, etc., using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the resulting alcoholic beverages. Wheat is preferred as the grain used as the raw material for spirits.

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

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 beverage is 4.5 or less, the growth of microorganisms can be inhibited.
If the ratio is 0 or more, the flavor of the beverage is likely to be improved.
The pH of the alcohol-containing beer-taste beverage is preferably 3.0 to 4.5.
and the pH of the non-alcohol beer-taste beverage is preferably less than 4.0.

The total extract content of a beer-taste beverage is not particularly limited, but from the perspective of imparting a light and refreshing taste to the beer-taste beverage, in the case of an alcoholic beer-taste beverage, it is preferably 18% by mass or less, more preferably 15% by mass or less, and even more preferably 13% by mass or less. In the case of a non-alcoholic beer-taste beverage, it is preferably 1.5% by mass or less,
It is more preferably 1.1% by weight or less, and even more preferably 0.80% by weight or less.
In this specification, the "total extract amount" refers to the extract content as defined by the Japanese Liquor Tax Law, i.e., the number of grams of non-volatile components contained in 100 ^cm3 of original volume at a temperature of 15°C, for beverages with an alcohol content of 1 (v/v)% or more.
For beverages with less than 10% alcohol, the degassed samples were analyzed using the International Technical Committee of Brewers (B.B.
Extract value (mass%) measured according to "Beer Analysis Method 7.2 Extract" specified by the COJ
This refers to.

2.1 Raw Materials The main raw materials for beer-taste beverages are water and malt, but hops are preferably used. In addition, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings,
Acidulants and the like may also be used.
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 refers to the seeds of grains such as barley, wheat, rye, oats, oats, pearl barley, and oats that have been germinated, dried, and have had the roots removed, and may be of any origin or variety.
In one embodiment 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 beer-flavored beverages in Japan. There are various types of barley, such as two-rowed barley and six-rowed barley, and any of these may be used. Furthermore, in addition to normal malt, colored malt may also be used. When colored malt is used, different types of colored malt may be appropriately combined, or one type of colored malt may be used.

Also, grains other than malt may be used together with the malt.
Examples of such grains include malt-free grains (barley, wheat, rye, oats, oats, pearl barley, oats, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from these grains, as well as extracts of these grains.

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

Examples of the form of hops used in one embodiment of the present invention include pelleted hops, powdered hops, hop extract, etc. In addition, the hops used may be processed hop products such as isomerized hops and reduced hops.
The amount of hops added may be adjusted as appropriate, but is preferably 0.00 to the total amount of the beverage.
0.1 to 1 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, sugars with three or more sugars, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners.
These sugars may be in the form of a liquid such as a solution, or a solid such as a powder.
There are also no particular limitations on the type of raw grain for starch, the method for refining starch, and the conditions for hydrolysis with enzymes or acids. For example, sugars with a higher ratio of maltose may be used by appropriately setting the conditions for hydrolysis with enzymes or acids. Other examples include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions thereof (sugar solutions).
Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), and sucralose.

Examples of water-soluble dietary fiber include resistant dextrin, polydextrose, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc., and from the viewpoint of versatility such as stability and safety, resistant dextrin or polydextrose is preferred.

In beer-taste beverages, the bitterness is preferably imparted by hops or the like.
Furthermore, a bittering agent or a bitterness imparting agent may be used.
The bittering agent or bitterness imparting agent is not particularly limited, and may be any agent that is used as a bitterness imparting agent in ordinary beer or low-malt beer, such as, for example, rose wax, lychee, anise, juniper nut, sage, ramie japonica, Ganoderma lucidum, bay laurel, ramie japonica, Ganoderma lucidum, mulberry, citrus extract,
Examples of such extracts include bitter melon extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, and caraway extract.

The antioxidant is not particularly limited, and any antioxidant that is used in ordinary beer or happoshu can be used, such as ascorbic acid, erythorbic acid, and catechin.

The flavoring is not particularly limited, and general beer flavorings can be used. Beer flavorings are used to impart a beer-like flavor, and include brewing components generated by fermentation, etc.
Note that beer-taste beverages contain ethyl acetate produced by alcoholic fermentation, and this ethyl acetate functions as a flavoring. Therefore, when alcoholic fermentation is involved in the production process of a beer-taste beverage, there is no particular need to add a beer flavoring separately, although beer flavoring may be added if desired.
Beer flavorings other than ethyl acetate include esters and higher alcohols, specifically, isoamyl acetate, n-propanol, isobutanol, acetaldehyde, etc. Ethyl acetate may be added separately to give a stronger beer-like flavor.

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

2.2 Carbonated Gas The carbon dioxide contained in the beer-taste beverage may be carbon dioxide contained in the raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas.
When alcoholic fermentation occurs during the production process of a beer-taste beverage, the carbon dioxide gas produced by the alcoholic fermentation can be used as is, but the amount of carbon dioxide gas may also be adjusted by adding carbonated water as appropriate.

The amount of carbon dioxide contained in a beer-taste beverage is represented by the carbon dioxide pressure of the beverage, which 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 the beverage is 5.0 kg/ ^cm2 , 4.5 kg/ ^cm2 , or 4.0 kg/ ^cm2 , and the lower limit is 0.20 kg/ ^cm2 , 0.50 kg/ ^cm2 , or 1.0 kg/ ^cm2 , and any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of the beverage is
0.20kg/cm ² or more 5.0kg/cm ² or less, 0.50kg/cm ² or more 4.5k
g/ ^cm2 or less, or 1.0 kg/ ^cm2 or more and 4.0 kg/ ^cm2 or less.
In this specification, the gas pressure refers to the gas pressure inside a container, unless otherwise specified.
The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample at 20°C to an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to release the gas, closing the stopcock again, swinging the internal gas pressure gauge and reading the value when the needle 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, provided they do not impair the effects of the present invention.
Such additives include, for example, colorants, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and flavorings such as amino acids.
The coloring agent is used to give the beverage a beer-like color, and caramel coloring can be used. The foam-forming agent is used to form a beer-like foam in the beverage or to maintain the foam in the beverage, and can be appropriately selected from plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, peptide-containing substances, protein substances such as bovine serum albumin, yeast extract, and the like.
The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast extract, bran components such as rice or wheat, vitamins, and mineral agents, which may 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 saccharification treatment of a mixture containing water and malt.
Step (2): A step of adding yeast to the fermentation raw material liquid and carrying out alcoholic fermentation.

In one embodiment of the present invention, the content of 2-methoxy-4-vinylphenol (X
The content (X) is adjusted to be within the above range.
and step (2) may be carried out simultaneously.
This may be carried out separately between step (1) and step (2) or after step (2).

<Step (1)>
Step (1) is a step of preparing a fermentation raw material liquid by saccharification treatment of a mixture containing water and malt.
The method for preparing the fermentation raw material liquid is to add raw materials such as water and malt to a brewing kettle or brewing tank,
For example, an enzyme such as amylase is added as necessary to prepare a mixture, which is then subjected to saccharification treatment. The resulting fermentation raw material liquid is then preferably filtered, boiled, and solids such as coagulated proteins are removed in a clarification tank.

In addition, the mixture to be subjected to saccharification treatment may contain, in addition to water and malt, hops, dietary fiber, sweeteners,
Antioxidants, bittering agents, flavorings, acidulants, colorings, etc. may also be added.
These may be added before, during or after the saccharification treatment, or after the alcoholic fermentation step.

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

<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 carrying out alcoholic fermentation.
The yeast used in this step can be appropriately selected taking into consideration the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc., and for example, commercially available yeast such as the Weihenstephan-34 strain can be used.
The yeast may be added to the raw material liquid as a yeast suspension, or may be added to the raw material liquid as a slurry obtained by concentrating the yeast by centrifugation or sedimentation. Alternatively, the yeast may be added after the supernatant has been completely removed after centrifugation. The amount of yeast added to the raw material liquid may be appropriately determined, but for example, 5
The concentration is about 1×10 ⁶ cells/ml to 1×10 ⁸ cells/ml.

The conditions for alcoholic fermentation, such as the fermentation temperature and fermentation period, can be set as appropriate. For example, the fermentation conditions for the production of ordinary beer or happoshu, such as 8 to 25°C and 5
The fermentation may be carried out under the conditions of 1 to 10 days. The temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process.

After alcoholic fermentation, the yeast is removed using a filter or the like, and additives such as water, flavorings, acidulants, and colorings may be added as necessary.

The beer-taste beverage thus obtained is filled into specified containers and distributed to the market as a finished product.
There are no particular limitations on the method for packaging the beer-taste beverage, and any method known to those skilled in the art can be used. In the packaging process, the beer-taste beverage is filled into a container and sealed. In the packaging process, containers of any shape and material can be used, and examples of containers are as described above.

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

Examples 1 to 14, Comparative Examples 1 to 2
The crushed malt is put into a brewing tank containing 40 L of hot water kept at 52°C, and then the malt is brewed at 52°C.
The temperature was raised stepwise to 70°C for 30 minutes, then 70°C for 40 minutes, and then 76°C for 5 minutes, after which the mixture was filtered to remove the malt residue and obtain wort. The wort obtained was filtered, and then hops were added and the wort was boiled. The boiled wort was subjected to solid-liquid separation, and the obtained clear wort was cooled, and yeast was added and fermented for 7 days to prepare a fermented solution.
The prepared fermented solutions were then appropriately diluted with water to achieve the carbohydrate concentrations shown in Tables 1 to 4, and 2-methoxy-4-vinylphenol was added to achieve the content (X) shown in Tables 1 to 4 to obtain respective beer-taste beverages.

The resulting beer-taste beverages were evaluated by five trained panelists for the "good depth of flavor" of each beverage using scores in increments of 0.05 within the range of 4 (maximum) to 0 (minimum) based on the following scoring criteria. For the evaluation, samples that met the following criteria of "4,""3,""2,""1," and "0" were prepared in advance to ensure that the standards were consistent among the panelists.
In addition, in any of the sensory evaluations in Tables 1 to 4, no difference in scores of 2.0 or more was observed between the panelists for the same beverage.
(Score criteria for good flavor depth)
・“4”: A very clear, rich, high-quality flavor.
・“3”: A fairly clear, rich taste.
・“2”: Feels rich and of good quality flavor.
・“1”: The flavor feels a little strong.
・“0”: No depth of flavor at all.
The five panelists then averaged the scores of each beer-taste beverage to evaluate its "good flavor depth" according to the following criteria. The results are shown in Tables 1 to 4.
(Criteria for evaluating the richness of good flavor)
"A": The average score of the five panelists is 2.0 or more. "B": The average score of the five panelists is 1.0 or more and less than 2.0. "C": The average score of the five panelists is less than 1.0.

As can be seen from Tables 1 to 4, the beer-taste beverages prepared in Examples 1 to 14 are beverages that have superior, high-quality flavor depth compared to Comparative Examples 1 and 2.

Claims (9)

The content (X) of 2-methoxy-4-vinylphenol is 0.20 ppm by mass or more (excluding 0.20 ppm by mass),
The raw materials used are not ungerminated wheat or its extracts.
The carbohydrate concentration (Y) is less than 1.0 g/100 mL;
A packaged fermented beer-flavored beverage. The packaged beverage according to claim 1, wherein the raw materials include at least malt. The bottled beverage according to claim 1 or 2, in which the ratio [(X)/(Y)] of the 2-methoxy-4-vinylphenol content (X) (unit: mass ppm) to the carbohydrate concentration (Y) (unit: g/100 mL) is 0.10 or more. The bottled beverage according to any one of claims 1 to 3, in which the ratio [(X)/(Y)] of the 2-methoxy-4-vinylphenol content (X) (unit: mass ppm) to the carbohydrate concentration (Y) (unit: g/100 mL) is 0.20 or more. The bottled beverage according to any one of claims 1 to 4, wherein the ratio [(X)/(Y)] of the 2-methoxy-4-vinylphenol content (X) (unit: mass ppm) to the carbohydrate concentration (Y) (unit: g/100 mL) is 0.50 or more. The bottled beverage according to any one of claims 1 to 5, wherein the ratio [(X)/(Y)] of the 2-methoxy-4-vinylphenol content (X) (unit: mass ppm) to the carbohydrate concentration (Y) (unit: g/100 mL) is 1.00 or more. The carbohydrate concentration (Y) is less than 0.5 g/100 mL;
The bottled beverage according to claim 1 or 2, wherein the ratio [(X)/(Y)] of the 2-methoxy-4-vinylphenol content (X) (unit: mass ppm) to the carbohydrate concentration (Y) (unit: g/100 mL) is 0.50 or more. The carbohydrate concentration (Y) is less than 0.5 g/100 mL;
The bottled beverage according to claim 1 or 2, wherein the ratio [(X)/(Y)] of the 2-methoxy-4-vinylphenol content (X) (unit: mass ppm) to the carbohydrate concentration (Y) (unit: g/100 mL) is 0.70 or more. The bottled beverage according to any one of claims 1 to 8 , having an alcohol content of 1 to 20 (v/v)%.