Packaged beverage

Abstract

To provide a novel packaged beverage.SOLUTION: A packaged beverage contains at least one quercetin glycoside selected from the group consisting of isoquercitrin and hyperoside in an amount of less than 20000 mass ppb, and also contains at least one acidulant selected from the group consisting of lactic acid and tartaric acid.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a packaged beverage. [Background technology]

[0002] In response to the diversifying tastes of consumers, various packaged beverages have been developed and distributed on the market. For example, Patent Document 1 discloses a caramel color-containing carbonated beverage containing 0.10% by mass or less of quercetin glycoside, and containing at least one acid selected from phosphoric acid, citric acid, and malic acid to give an acidity of 0.01 to 0.1%. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2020-99301 A Summary of the Invention [Problem to be solved by the invention]

[0004] In this situation, new packaged beverages were required. [Means for solving the problem]

[0005] The present invention provides a packaged beverage in which the content of quercetin glycoside is adjusted to fall within a predetermined range. That is, the present invention includes the following aspects. [1] A beverage according to [1A] or [1B] below, which contains one or more quercetin glycosides selected from the group consisting of isoquercitrin and hyperoside in an amount of less than 20,000 ppb by mass. [1A] A packaged beverage which contains one or more quercetin glycosides selected from the group consisting of isoquercitrin and hyperoside in an amount of less than 20,000 ppb by mass and which also contains at least one acidulant selected from the group consisting of lactic acid and tartaric acid. [1B] A beer-flavored beverage comprising one or more quercetin glycosides selected from the group consisting of isoquercitrin and hyperoside in an amount of less than 20,000 ppb by mass. [2] A beverage as defined in [2A] or [2B] below, which contains quercetin glycoside, which is isoquercitrin, in an amount of less than 20,000 ppb by mass. [2A] A packaged beverage containing quercetin glycoside, which is isoquercitrin, in an amount of less than 20,000 ppb by mass and at least one acidulant selected from the group consisting of lactic acid and tartaric acid. [2B] A beer-flavored beverage containing quercetin glycoside, which is isoquercitrin, in an amount of less than 20,000 ppb by mass. [3] A beverage as defined in [3A] or [3B] below, which contains quercetin glycosides consisting of isoquercitrin and hyperoside in an amount of less than 20,000 ppb by mass. [3A] A packaged beverage containing quercetin glycosides consisting of isoquercitrin and hyperoside in an amount of less than 20,000 ppb by mass, and at least one acidulant selected from the group consisting of citric acid, lactic acid, and tartaric acid. [3B] A beer-flavored beverage containing quercetin glycosides consisting of isoquercitrin and hyperoside in an amount of less than 20,000 ppb by mass. [4] The beverage according to [1] or [2], wherein the content of at least one acidulant selected from the group consisting of lactic acid and tartaric acid is 10 mg / L or more. [5] The beverage according to [1] or [2], further comprising phosphoric acid, citric acid, or a combination thereof. [6] The beverage according to any one of [1] to [5], containing the quercetin glycoside in an amount of 10 ppb by mass or more. [7] The beverage according to any one of [1] to [6], having a calorie content of 30 kcal / 100 mL or less. [8] The beverage according to any one of [1] to [7], wherein the true extract is 5.00% by mass or less. [9] The beverage according to any one of [1] to [8], having an alcohol content of less than 1.0 (v / v)%.

[10] The beverage according to any one of [1] to [9], wherein the packaged beverage is a carbonated beverage. The beverage described in

[10] , wherein the carbonated beverage is a beer-flavored beverage.

[12] The beverage according to

[11] , wherein the beer-taste beverage is a fermented beer-taste beverage. The beverage according to

[11] , wherein the beer-taste beverage is a non-fermented beer-taste beverage.

[14] Adjusting the amount of one or more quercetin glycosides selected from the group consisting of isoquercitrin and hyperoside to be less than 20,000 ppb by mass; and adding at least one acidulant selected from the group consisting of lactic acid and tartaric acid.

[15] A method for improving the taste quality of a packaged beverage, comprising adjusting a packaged beverage containing at least one acidulant selected from the group consisting of lactic acid and tartaric acid to contain one or more quercetin glycosides selected from the group consisting of isoquercitrin and hyperoside in an amount of less than 20,000 ppb by mass. Effect of the Invention

[0006] According to a preferred embodiment of the present invention, there is provided a packaged beverage having a suitable depth of flavor. Also, according to a preferred embodiment of the present invention, there is provided a packaged beverage having little unsuitable astringency. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] The upper and lower limit values ​​of the numerical ranges described in this specification can be arbitrarily combined. For example, when the numerical range is described as "preferably 30 to 100, more preferably 40 to 80", the ranges "30 to 80" and "40 to 100" are also included in the numerical ranges described in this specification. In addition, when the numerical range is described as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less", the ranges "30 to 80" and "40 to 100" are also included in the numerical ranges described in this specification. In addition, as a numerical range described in this specification, for example, "60 to 100" means a range of "60 or more (60 or more) and 100 or less (100 or less)."

[0008] 1. Packaged beverages The packaged beverage of the present invention is not particularly limited as long as it contains quercetin glycoside in an amount of less than 20,000 ppb by mass, and the type of beverage is not particularly limited. The packaged beverage according to one embodiment of the present invention may be, for example, a carbonated beverage or a non-carbonated beverage. In this specification, the term "carbonated beverage" refers to a beverage in which carbon dioxide gas (carbon dioxide) is dissolved. The carbonated beverage according to one embodiment of the present invention may be a sweetened carbonated beverage or a non-sweetened carbonated beverage. Specific examples of sweetened carbonated beverages include chuhai, sour drinks, energy drinks, cola drinks, ginger ale, ramune, and fruit juice-containing carbonated beverages. Specific examples of non-sweetened carbonated beverages include sparkling alcoholic beverages in which carbon dioxide gas is injected into non-sparkling alcoholic beverages such as whiskey, brandy, wine, shochu, liqueurs, and spirits, beer-flavored beverages, and carbonated water that does not contain sweeteners. The non-carbonated beverage according to one embodiment of the present invention may be a sweetened non-carbonated beverage or a non-sweetened non-carbonated beverage. Specific examples of sweetened non-carbonated beverages include fruit juice-containing beverages, fruit juice-flavored beverages, lactic acid bacteria beverages, malt beverages, sports drinks, sweetened tea beverages, sweetened coffee beverages, etc. Specific examples of non-sweetened non-carbonated beverages include unsweetened coffee beverages and unsweetened tea beverages (e.g., black tea, green tea, oolong tea, barley tea, etc.).

[0009] The packaged beverage of one embodiment of the present invention is a carbonated beverage, and the carbonated beverage may be a 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, unless otherwise specified, the beer-taste beverage of this specification includes any carbonated beverage that has a beer flavor. Therefore, the term "beer-flavored beverage" includes not only beer, which is a malt fermented beverage obtained by fermenting malt, hops, and water using yeast, but also carbonated beverages (non-fermented beer-flavored beverages) to which beer flavorings containing aroma components such as esters, higher alcohols, and lactones have been added, as well as other products such as happoshu (low-malt beer) and sparkling liqueurs, as defined by the Japanese Liquor Tax Act.

[0010] Furthermore, the beer-taste beverage, which is one embodiment of the packaged beverage of the present invention, may be a fermented beer-taste beverage that has undergone a fermentation process using yeast, or it may be a non-fermented beer-taste beverage that has not undergone a fermentation process. The fermented beer-flavored beverage may be an ale beer-flavored beverage brewed through a fermentation process using top-fermenting yeast (Saccharomyces, etc.), a lager beer-flavored beverage or a pilsner beer-flavored beverage brewed through a fermentation process using bottom-fermenting yeast (Saccharomyces, etc.), or a blend of these beer-flavored beverages. Furthermore, the "fermentation" referred to in this specification may be alcoholic fermentation, in which alcohol is produced, or non-alcoholic fermentation, in which alcohol is not produced. In addition, the beer-taste beverage, which is one embodiment of the packaged beverage of the present invention, may be a malt-based beer-taste beverage that uses malt (e.g., barley malt, wheat malt, etc.) as a raw material, or a malt-free beer-taste beverage that does not use malt. An example of a malt-based beer-taste beverage is a barley malt beer-taste beverage. Furthermore, the beer-taste beverage, which is one embodiment of the packaged beverage of the present invention, may be a barley-based beer-taste beverage that uses barley (e.g., barley, wheat, etc.) as a raw material, or a barley-free beer-taste beverage that does not use barley. An example of a barley-based beer-taste beverage is a barley-based beer-taste beverage.

[0011] Examples of the aroma components contained in the above-mentioned beer flavorings include isoamyl acetate, ethyl acetate, n-propanol (1-propanol, etc.), isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinyl guaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ-undecalactone, hexadecyl ester ... Ethyl sanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate , 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpi Examples of suitable aldehydes include aldehydes, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, nerol, citronellol, methyl p-toluate, 1,2,3,5-tetramethylbenzene, triethyl citrate, tributyl citrate, diethyl tartrate, dibutyl malate, perillaldehyde, methylheptenone, lemon myrtle, and cinnamaldehyde.

[0012] The packaged beverage of the present invention may be any beverage packaged in a container. Examples of the container include bottles, PET bottles, cans (including bottle cans), paper packs, and barrels. A preferred embodiment of the container is a resealable container. Specific examples include resealable bottles, PET bottles, and cans (e.g., bottle cans).

[0013] The packaged beverage of one embodiment of the present invention may be an alcohol-containing beverage or an alcohol-free beverage. When the packaged beverage contains alcohol, the alcohol content (ethanol content) is 1.0 (v / v)% or more, 1.25 (v / v)% or more, 1.5 (v / v)% or more, 1.75 (v / v)% or more, 2.0 (v / v)% or more, 2.10 (v / v)% or more, 2.25 (v / v)% or more, 2.5 (v / v)% or more, 2.75 (v / v)% or more, 3.0 (v / v)% or more, 3.25 (v / v)% or more, 3.5 (v / v)% or more, 3.75 (v / v)% or more, 3.8 (v / v)% or more, 3.9 ... / v)% or more, 4.0(v / v)% or more, 4.25(v / v)% or more, 4.5(v / v)% or more, 4.75(v / v)% or more, 5.0(v / v)% or more, 5.5(v / v)% or more, 6.0(v / v)% or more, 6.5(v / v)% or more, 7.0(v / v)% or more, 7.5(v / v)% or more, 8.0(v / v)% or more, 8.5(v / v)% or more, or 9.0(v / v)% or more. v / v)% or less, 20.0(v / v)% or less, 18.0(v / v)% or less, 16.0(v / v)% or less, 15.0(v / v)% or less, 14.0(v / v)% or less, 13.5(v / v)% or less, 13.0(v / v)% or less Lower, 12.5(v / v)% or less, 12.0(v / v)% or less, 11.5(v / v)% or less, 11.0(v / v)% or less, 10.5(v / v)% or less, 10.0(v / v)% or less, 9.5(v / v)% or less, 9.0(v / v)% or less, 8.5(v / v)% or less, 8.0(v / v)% or less, 7.5(v / v)% or less, 7.0(v / v)% or less, 6.5(v / v)% or less, 6.0(v / v)% or less, 5.5(v / v)% or less, 5.0(v / v) % or less, 4.5(v / v)% or less, 4.0(v / v)% or less, 3.5(v / v)% or less, 3.0(v / v)% or less, 2.5(v / v)% or less, 2.0(v / v)% or less, or 1.5(v / v)% or less.

[0014] When the beverage is an alcohol-free packaged beverage, the alcohol content (ethanol content) may be less than 1.0 (v / v)%, 0.9 (v / v)% or less, 0.8 (v / v)% or less, 0.7 (v / v)% or less, 0.6 (v / v)% or less, 0.5 (v / v)% or less, 0.4 (v / v)% or less, 0.3 (v / v)% or less, 0.2 (v / v)% or less, 0.1 (v / v)% or less, 0.05 (v / v)% or less, 0.01 (v / v)% or less, 0.0050 (v / v)% or less, less than 0.0050 (v / v)%, or 0.0025 (v / v)% or less, and the beverage may be a packaged beverage that substantially does not contain ethanol. In addition, the term "packaged beverage substantially free of ethanol" includes beverages containing an undetectable amount of ethanol. Beverages that have an ethanol content of 0 (v / v)% when rounded off to the first decimal place, beverages that have an ethanol content of 0.0 (v / v)% when rounded off to the second decimal place, and beverages that have an ethanol content of 0.00 (v / v)% when rounded off to the third decimal place are also included in the alcohol-free packaged beverage of one embodiment of the present invention.

[0015] 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, when the alcohol content is 1.0 (v / v)% or more, it can be measured by a vibration type density meter. When the alcohol content is less than 1.0 (v / v)%, it can be measured by gas chromatography.

[0016] In the packaged beverage of one embodiment of the present invention, the alcohol content can be adjusted by the addition of dilution water or carbonated water, the type of raw materials (barley, malt, corn protein, corn grits, sugar liquid, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the brewing tank, the protein hydrolysis time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during blending, during brewing, during fermentation, at the completion of fermentation, The desired range can be adjusted by appropriately setting the following: before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), the original extract concentration in the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and whether or not spirits, brewed alcohol, etc. are added and the amount to be added if added.

[0017] As described above, the packaged beverage of the present invention contains quercetin glycoside and is adjusted so that the content of quercetin glycoside is less than 20,000 ppb by mass. Quercetin glycoside is a general term for compounds in which one or more sugar chains are glycosidically bonded to the hydroxyl group at the 3-position of quercetin, a type of flavonoid. Examples of sugars that can constitute the sugar chain include glucose, rhamnose, galactose, and glucuronic acid sugar. The present inventors have repeatedly developed new packaged beverages and have found that the inclusion of a certain amount of quercetin glycoside can impart a good depth of flavor to the packaged beverage. On the other hand, the present inventors have revealed that if the content of quercetin glycoside exceeds 20,000 ppb by mass, an unsuitable astringency is imparted to the beverage. Therefore, in the present invention, the content of quercetin glycoside is adjusted to be less than 20,000 ppb by mass. In this specification, unless otherwise specified, the content of quercetin glycoside refers to the content of at least one selected from the group consisting of isoquercitrin and hyperoside, however, the packaged beverage of the present invention may contain quercetin glycoside other than isoquercitrin and hyperoside.

[0018] The main content of the book is the same container and drink, the good taste is thick and the drink is good, and the unwell drink is less and less. The content of kando から and ケルセチン glycosides is 20,000 mass ppb and the amount is not high. It is good. In one embodiment of the present invention, the content of cercel glycoside is 19900 mass ppb or less, 19800 mass ppb or less, 19000 mass ppb or less, 18500 mass ppb or less, 18000 mass ppb or less, 17500 mass ppb or less, 17000 mass ppb or less, 16500 mass ppb or less, 16000 mass ppb or less, 15500 mass ppb or less, 15000 mass ppb or less, 14500 mass ppb or less, 14000 mass ppb or less, 13500 mass ppb or less, 13000 mass ppb or less, 12500 mass ppb or less, 13000 mass ppb or less, 14500 mass ppb or less, 14000 mass ppb or less, 15500 mass ppb or less, 15000 mass ppb or less, 15000 mass ppb or less, 12500 mass ppb or less, 130 ... ppb or less, 12000 mass ppb or less, 11500 mass ppb or less, 11000 mass ppb or less, 10500 mass ppb or less, 10000 mass ppb or less, 9900 mass ppb or less, 9000 mass ppb or less, 8500 mass ppb or less, 8000 mass ppb or less, 7500 mass ppb or less, 7000 mass ppb or less, 6900 mass ppb or less, 6800 mass ppb or less, 6700 mass ppb or less, 6600 mass ppb or less, 6500 mass ppb or less, 6400 mass ppb or less, 6300 mass ppb or less, 6 200 mass ppb or less, 6100 mass ppb or less, 6000 mass ppb or less, 5900 mass ppb or less, 5800 mass ppb or less, 5700 mass ppb or less, 5600 mass ppb or less, 5500 mass ppb or less, 5400 mass ppb or less, 5300 mass ppb or less, 5200 mass ppb or less, 5100 mass ppb or less, 5000 mass ppb or less, 4900 mass ppb or less, 4800 mass ppb or less, 4700 mass ppb or less, 4600 mass ppb or less, 4500 mass ppb or less, 4400 mass ppb or less, 4 300 mass ppb or less, 4200 mass ppb or less, 4100 mass ppb or less, 4000 mass ppb or less, 3900 mass ppb or less, 3800 mass ppb or less, 3700 mass ppb or less, 3600 mass ppb or less, 3500 mass ppb or less, 3400 mass ppb or less, 3300 mass ppb or less, 3200 mass ppb or less, 3100 mass ppb or less, 3000 mass ppb or less, 2500 mass ppb or less, 2000 mass ppb or less, 1500 mass ppb or less, and 1000 mass ppb or less is also good. In addition, since the present invention requires that quercetin glycoside be contained in an amount of less than 20,000 ppb by mass, there is no particular lower limit for the amount of quercetin glycoside contained; however, from the viewpoint of imparting a good depth of flavor to the packaged beverage, the amount of quercetin glycoside contained in the packaged beverage of one embodiment of the present invention is preferably 1 ppb by mass or more, 5 ppb by mass or more, 10 ppb by mass or more, 15 ppb by mass or more, 20 ppb by mass or more, 25 ppb by mass or more, 30 ppb by mass or more, 35 ppb by mass or more, 40 ppb by mass or more, 45 ppb by mass or more, 50 ppb by mass or more, 55 ppb by mass or more, 60 ppb by mass or more, 65 ppb by mass or more, 70 ppb by mass or more, 75 ppb by mass or more, 80 ppb by mass or more, 85 ppb by mass or more, 90 ppb by mass or more, 95 ppb by mass or more, 100 mass ppb or more, 110 mass ppb or more, 120 mass ppb or more, 130 mass ppb or more, 140 mass ppb or more, 150 mass ppb or more, 160 mass ppb or more, 170 mass ppb or more, 180 mass ppb or more, 190 mass ppb or more, 200 mass ppb or more, 250 mass ppb or more, 300 mass ppb or more, 350 mass ppb or more, 400 mass ppb or more, 450 mass ppb or more, 500 mass ppb or more, 550 mass ppb or more, 600 mass ppb or more, 650 mass ppb or more, 700 mass ppb or more, 750 mass ppb or more, 800 mass ppb or more, 850 mass ppb or more, 900 mass ppb or more, 950 mass ppb or more, or 1000 mass ppb or more. The content of quercetin glycosides can be measured using high performance liquid chromatography (HPLC).

[0019] The quercetin glycoside may be a chemically synthesized product, a product obtained by a process of separating and / or purifying a plant extract containing quercetin glycoside, or an enzyme-treated product obtained by converting a purified product of an extract containing quercetin or quercetin glycoside with a glycosyltransferase. These various treatments can be carried out by known methods. Plants containing quercetin or quercetin glycosides include buckwheat, capers, apples, tea, onions, grapes, broccoli, mulukhiyah, raspberries, cowberries, cranberries, opuntia, leafy vegetables, citrus fruits, and the like.

[0020] A packaged beverage according to one embodiment of the present invention contains, as a quercetin glycoside, at least one selected from the group consisting of isoquercitrin, quercitrin, piperoside, rutin, and enzyme-modified rutin (also called enzyme-modified isoquercitrin or glycosyl-transferred rutin). A packaged beverage according to one embodiment of the present invention contains, as a quercetin glycoside, at least one member selected from the group consisting of isoquercitrin and hyperoside. A packaged beverage according to one embodiment of the present invention contains both isoquercitrin and hyperoside as quercetin glycosides.

[0021] The main content of the book is the same container and drink, the good taste is thick and the drink is good, and the unwell drink is less and less. The quality of the content is 20,000 ppb by mass, and the amount of であることが is good. As of the present invention, the content of isocyanate is 19,900 mass ppb or less, 19,800 mass ppb or less, 19,000 mass ppb or less, 18,500 mass ppb or less, 18,000 mass ppb or less, 17,500 mass ppb or less, 17,000 mass ppb or less, 16,500 mass ppb or less, 16,000 mass ppb or less, 15,500 mass ppb or less, 15,000 mass ppb or less, 14,500 mass ppb or less, 14,000 mass ppb or less, 13,500 mass ppb or less, 13,000 mass ppb or less, 12,500 mass ppb or less, ppb or less, 12000 mass ppb or less, 11500 mass ppb or less, 11000 mass ppb or less, 10500 mass ppb or less, 10000 mass ppb or less, 9900 mass ppb or less, 9000 mass ppb or less, 8500 mass ppb or less, 8000 mass ppb or less, 7500 mass ppb or less, 7000 mass ppb or less, 6900 mass ppb or less, 6800 mass ppb or less, 6700 mass ppb or less, 6600 mass ppb or less, 6500 mass ppb or less, 6400 mass ppb or less, 6300 mass ppb or less, 6400 mass ppb or less, 6500 mass ppb or less, 6600 mass ppb or less 200 mass ppb or less, 6100 mass ppb or less, 6000 mass ppb or less, 5900 mass ppb or less, 5800 mass ppb or less, 5700 mass ppb or less, 5600 mass ppb or less, 5500 mass ppb or less, 5400 mass ppb or less, 5300 mass ppb or less, 5200 mass ppb or less, 5100 mass ppb or less, 5000 mass ppb or less, 4900 mass ppb or less, 4800 mass ppb or less, 4700 mass ppb or less, 4600 mass ppb or less, 4500 mass ppb or less, 4400 mass ppb or less, 4 300 mass ppb or less, 4200 mass ppb or less, 4100 mass ppb or less, 4000 mass ppb or less, 3900 mass ppb or less, 3800 mass ppb or less, 3700 mass ppb or less, 3600 mass ppb or less, 3500 mass ppb or less, 3400 mass ppb or less, 3300 mass ppb or less, 3200 mass ppb or less, 3100 mass ppb or less, 3000 mass ppb or less, 2500 mass ppb or less, 2000 mass ppb or less, 1500 mass ppb or less, and 1000 mass ppb or less is also good. Furthermore, although there is no particular lower limit to the isoquercitrin content, from the viewpoint of imparting a good depth of flavor to the packaged beverage, the isoquercitrin content of the packaged beverage of one embodiment of the present invention is 1 ppb by mass or more, 5 ppb by mass or more, 10 ppb by mass or more, 15 ppb by mass or more, 20 ppb by mass or more, 25 ppb by mass or more, 30 ppb by mass or more, 35 ppb by mass or more, 40 ppb by mass or more, 45 ppb by mass or more, 50 ppb by mass or more, 55 ppb by mass or more, 60 ppb by mass or more, 65 ppb by mass or more, 70 ppb by mass or more, 75 ppb by mass or more, 80 ppb by mass or more, 85 ppb by mass or more, 90 ppb by mass or more, 95 ppb by mass or more, 100 ppb by mass or more, 110 ppb by mass or more, It is preferable that the concentration is 100 ppb or more by mass, 120 ppb or more by mass, 130 ppb or more by mass, 140 ppb or more by mass, 150 ppb or more by mass, 160 ppb or more by mass, 170 ppb or more by mass, 180 ppb or more by mass, 190 ppb or more by mass, 200 ppb or more by mass, 250 ppb or more by mass, 300 ppb or more by mass, 350 ppb or more by mass, 400 ppb or more by mass, 450 ppb or more by mass, 500 ppb or more by mass, 550 ppb or more by mass, 600 ppb or more by mass, 650 ppb or more by mass, 700 ppb or more by mass, 750 ppb or more by mass, 800 ppb or more by mass, 850 ppb or more by mass, 900 ppb or more by mass, 950 ppb or more by mass, or 1000 ppb or more by mass.

[0022] The container-packed beverage of one aspect of the present invention preferably has a piperoside content of less than 20,000 mass ppb from the viewpoint of providing a good taste thickness while making the beverage have less inappropriate astringency. In one aspect of the present invention, the piperoside content is preferably 19,900 mass ppb or less, 19,800 mass ppb or less, 19,000 mass ppb or less, 18,500 mass ppb or less, 18,000 mass ppb or less, 17,500 mass ppb or less, 17,000 mass ppb or less, 16,500 mass ppb or less, 16,000 mass ppb or less, 15,500 mass ppb or less, 15,000 mass ppb or less, 14,500 mass ppb or less, 14,000 mass ppb or less, 13,500 mass ppb or less, 13,000 mass ppb or less, 12,500 mass ppb or less, 12,000 mass ppb or less, 11,500 mass ppb or less, 11,000 mass ppb or less, 10,500 mass ppb or less, 10,000 mass ppb or less, 9,900 mass ppb or less, 9,000 mass ppb or less, 8,500 mass ppb or less, 8,000 mass ppb or less, 7,500 mass ppb or less, 7,000 mass ppb or less, 6,900 mass ppb or less, 6,800 mass ppb or less, 6,700 mass ppb or less, 6,600 mass ppb or less, 6,500 mass ppb or less, 6,400 mass ppb or less, 6,300 mass ppb or less, 6,200 mass ppb or less, 6,100 mass ppb or less, 6,000 mass ppb or less, 5,900 mass ppb or less, 5,800 mass ppb or less, 5,700 mass ppb or less, 5,600 mass ppb or less, 5,500 mass ppb or less, 5,400 mass ppb or less, 5,300 mass ppb or less, 5,200 mass ppb or less, 5,100 mass ppb or less, 5,000 mass ppb or less, 4,900 mass ppb or less, 4,800 mass ppb or less, 4,700 mass ppb or less, 4,600 mass ppb or less, 4,500 mass ppb or less, 4,400 mass ppb or less, 4,300 mass ppb or less, 4,200 mass ppb or less, 4,100 mass ppb or less, 4,000 mass ppb or less, 3,900 mass ppb or less, 3,800 mass ppb or less, 3,700 mass ppb or less, 3,600 mass ppb or less, 3,500 mass ppb or less, 3,400 mass ppb or less, 3,300 mass ppb or less, 3,200 mass ppb or less, 3,100 mass ppb or less, 3,000 mass ppb or less, 2,500 mass ppb or less, 2,000 mass ppb or less, 1,500 mass ppb or less, or 1,000 mass ppb or less. Furthermore, although there is no particular lower limit to the piperoside content, from the viewpoint of imparting a good depth of flavor to the packaged beverage, the piperoside content in the packaged beverage of one embodiment of the present invention is preferably 1 ppb by mass or more, 5 ppb by mass or more, 10 ppb by mass or more, 15 ppb by mass or more, 20 ppb by mass or more, 25 ppb by mass or more, 30 ppb by mass or more, 35 ppb by mass or more, 40 ppb by mass or more, 45 ppb by mass or more, 50 ppb by mass or more, 55 ppb by mass or more, 60 ppb by mass or more, 65 ppb by mass or more, 70 ppb by mass or more, 75 ppb by mass or more, 80 ppb by mass or more, 85 ppb by mass or more, 90 ppb by mass or more, 95 ppb by mass or more, 100 ppb by mass or more, 110 ppb by mass or more, It is preferable that the concentration is 100 ppb or more, 120 ppb or more, 130 ppb or more, 140 ppb or more, 150 ppb or more, 160 ppb or more, 170 ppb or more, 180 ppb or more, 190 ppb or more, 200 ppb or more, 250 ppb or more, 300 ppb or more, 350 ppb or more, 400 ppb or more, 450 ppb or more, 500 ppb or more, 550 ppb or more, 600 ppb or more, 650 ppb or more, 700 ppb or more, 750 ppb or more, 800 ppb or more, 850 ppb or more, 900 ppb or more, 950 ppb or more, or 1000 ppb or more.

[0023] In one embodiment of the packaged beverage of the present invention, from the viewpoint of providing a beverage with good flavor depth while being free of undesirable astringency, it is preferable that the content of quercetin glycosides consisting of isoquercitrin and hyperoside is less than 20,000 ppb by mass.According to one aspect of the present invention, the content of cercel glycoside in the hydrophilic dope of Isoquel Citrin is 19900 mass ppb or less, 19800 mass ppb or less, 19000 mass ppb or less, 18500 mass ppb or less, 18000 mass ppb or less, 17500 mass ppb or less, 17000 mass ppb or less, 16500 mass ppb or less, 16000 mass ppb or less, 15500 mass ppb or less, 15000 mass ppb or less, 14500 mass ppb or less, 14000 mass ppb or less, 13500 mass ppb or less, 13000 mass ppb or less. 0 mass ppb or less, 12500 mass ppb or less, 12000 mass ppb or less, 11500 mass ppb or less, 11000 mass ppb or less, 10500 mass ppb or less, 10000 mass ppb or less, 9900 mass ppb or less, 9000 mass ppb or less, 8500 mass ppb or less, 8000 mass ppb or less, 7500 mass ppb or less, 7000 mass ppb or less, 6900 mass ppb or less, 6800 mass ppb or less, 6700 mass ppb or less, 6600 mass ppb or less, 6500 mass ppb or less, 6400 mass ppb or less, 630 0 mass ppb or less, 6200 mass ppb or less, 6100 mass ppb or less, 6000 mass ppb or less, 5900 mass ppb or less, 5800 mass ppb or less, 5700 mass ppb or less, 5600 mass ppb or less, 5500 mass ppb or less, 5400 mass ppb or less, 5300 mass ppb or less, 5200 mass ppb or less, 5100 mass ppb or less, 5000 mass ppb or less, 4900 mass ppb or less, 4800 mass ppb or less, 4700 mass ppb or less, 4600 mass ppb or less, 4500 mass ppb or less, 4400 mass ppb or less b or less, 4300 mass ppb or less, 4200 mass ppb or less, 4100 mass ppb or less, 4000 mass ppb or less, 3900 mass ppb or less, 3800 mass ppb or less, 3700 mass ppb or less, 3600 mass ppb or less, 3500 mass ppb or less, 3400 mass ppb or less, 3300 mass ppb or less, 3200 mass ppb or less, 3100 mass ppb or less, 3000 mass ppb or less, 2500 mass ppb or less, 2000 mass ppb or less, 1500 mass ppb or less, and 1000 mass ppb or less is also good. Furthermore, since the present invention requires that the quercetin glycoside consisting of isoquercitrin and hyperoside be contained in an amount of less than 20,000 ppb by mass, there is no particular restriction on the lower limit of the content. However, from the viewpoint of imparting a good depth of flavor to the packaged beverage, the content of the quercetin glycoside consisting of isoquercitrin and hyperoside in the packaged beverage of one embodiment of the present invention is preferably 1 ppb by mass or more, 5 ppb by mass or more, 10 ppb by mass or more, 15 ppb by mass or more, 20 ppb by mass or more, 25 ppb by mass or more, 30 ppb by mass or more, 35 ppb by mass or more, 40 ppb by mass or more, 45 ppb by mass or more, 50 ppb by mass or more, 55 ppb by mass or more, 60 ppb by mass or more, 65 ppb by mass or more, 70 ppb by mass or more, 75 ppb by mass or more, 80 ppb by mass or more, 85 ppb by mass or more, 90 mass ppb or more, 95 mass ppb or more, 100 mass ppb or more, 110 mass ppb or more, 120 mass ppb or more, 130 mass ppb or more, 140 mass ppb or more, 150 mass ppb 160 mass ppb or more, 170 mass ppb or more, 180 mass ppb or more, 190 mass ppb or more, 200 mass ppb or more, 250 mass ppb or more, 300 mass ppb or more, 350 Mass ppb or more, 400 mass ppb or more, 450 mass ppb or more, 500 mass ppb or more, 550 mass ppb or more, 600 mass ppb or more, 650 mass ppb or more, 700 mass ppb or more Preferably, the content is 750 mass ppb or more, 800 mass ppb or more, 850 mass ppb or more, 900 mass ppb or more, 950 mass ppb or more, or 1000 mass ppb or more.

[0024] When a packaged beverage of one embodiment of the present invention contains both isoquercitrin and piperoside as quercetin glycosides, the content ratio of the isoquercitrin to piperoside (isoquercitrin:piperoside) may be, by mass, 1:99 to 99:1, 10:90 to 90:10, 20:80 to 80:20, 30:70 to 70:30, 40:60 to 60:40, or 50:50.

[0025] The packaged beverage of one embodiment of the present invention is substantially free of rutin or enzyme-treated rutin as a quercetin glycoside. "Substantially free of rutin or enzyme-treated rutin" means excluding packaged beverages in which rutin or enzyme-treated rutin is intentionally blended, and does not exclude those in which they are inevitably mixed or blended. However, it is preferable that the content of such rutin or enzyme-treated rutin that is inevitably mixed or blended is as small as possible. The content of rutin or enzyme-treated rutin that can be contained in the packaged beverage of one embodiment of the present invention is preferably less than 5 ppb by mass, more preferably less than 3 ppb by mass, even more preferably less than 1 ppb by mass, and particularly preferably less than 0.1 ppb by mass.

[0026] In one embodiment of the packaged beverage of the present invention, the true extract is preferably 5.00% by mass or less. By making the true extract 5.00% by mass or less, it is possible to obtain a packaged beverage that has a good richness of flavor and a refreshing taste. From the above viewpoint, the authentic extract of the packaged beverage in one embodiment of the present invention is 4.90% by mass or less, 4.80% by mass or less, 4.70% by mass or less, 4.60% by mass or less, 4.50% by mass or less, 4.40% by mass or less, 4.30% by mass or less, 4.20% by mass or less, 4.10% by mass or less, 4.00% by mass or less, 3.90% by mass 3.85 mass% or less, 3.80 mass% or less, 3.70 mass% or less, 3.60 mass% or less, 3.55 mass% or less, 3.50 mass% or less, 3.40 mass% or less, 3.30 mass% or less, 3.20 mass% or less, 3.10 mass% or less, 3.00 mass% or less, 2.90 mass% or less, 2.80 mass% or less, 2.70 mass% or less % or less, 2.60 mass% or less, 2.50 mass% or less, 2.40 mass% or less, 2.30 mass% or less, 2.20 mass% or less, 2.10 mass% or less, 2.00 mass% or less, 1.90 mass% or less, 1.80 mass% or less, 1.70 mass% or less, 1.60 mass% or less, 1.50 mass% or less, 1.40 mass% or less, 1.30 quality The amount is preferably % or less, 1.20 mass% or less, 1.10 mass% or less, 1.00 mass% or less, 0.95 mass% or less, 0.90 mass% or less, 0.80 mass% or less, 0.70 mass% or less, 0.60 mass% or less, 0.50 mass% or less, 0.45 mass% or less, 0.40 mass% or less, or 0.35 mass% or less. On the other hand, although there is no particular lower limit for the true extract, it is preferable that the packaged beverage of one embodiment of the present invention has a true extract content of, for example, 0.05% by mass or more, 0.10% by mass or more, 0.15% by mass or more, 0.20% by mass or more, 0.25% by mass or more, 0.30% by mass or more, 0.35% by mass or more, 0.40% by mass or more, 0.45% by mass or more, or 0.50% by mass or more.

[0027] In addition, true extract (real extract) refers to the solid matter that is dissolved in a beverage and remains when the beverage is gently heated (after filtering out any insoluble matter such as yeast or protein coagulates) to evaporate all of the water, alcohol, carbon dioxide, and other volatile components, without evaporating, but remains as a dried solid (soluble evaporation residue), or its content (mass%). The true extract can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (barley, malt, corn protein, corn grits, sugar liquid, etc.), the amount of raw materials, the wort filtration time, the wort filtration pH, the boiling time, the boiling temperature, the amount of spirits added, the amount of brewer's alcohol added, etc., depending on the type of beverage and the raw materials used. The true extract of the packaged beverage of one embodiment of the present invention can be measured, regardless of the type of beverage and whether or not it contains alcohol, for example, by the alcoholizer method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, and edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). Note that since the true extract is the amount of solids in the beverage, the true extract of the packaged beverage of one embodiment of the present invention can also be considered to be the total amount of carbohydrates (i.e., sugars and dietary fiber), protein, lipids and ash.

[0028] From the viewpoint of making the packaged beverage of one embodiment of the present invention an easy-to-drink beverage even for health-conscious consumers, the calorie content of the packaged beverage of one embodiment of the present invention is preferably 30 kcal / 100 mL or less. The calorie content of the packaged beverage of one embodiment of the present invention is 28 kcal / 100 mL or less, 26 kcal / 100 mL or less, 24 kcal / 100 mL or less, 22 kcal / 100 mL or less, 20 kcal / 100 mL or less, 19 kcal / 100 mL or less, 18 kcal / 100 mL or less, 17 kcal / 100 mL or less, 16 kcal / 100 mL or less, 15 kcal / 100 mL or less, 14 kcal / 100 mL or less, 13 kcal / 100 mL or less, 12 kcal / 100 mL or less, 11 kcal / 100 mL or less. It is also preferable that the calorie content be 0.00mL or less, 10 kcal / 100mL or less, 9.0 kcal / 100mL or less, 8.0 kcal / 100mL or less, 7.0 kcal / 100mL or less, 6.0 kcal / 100mL or less, 5.0 kcal / 100mL or less, 4.0 kcal / 100mL or less, 3.0 kcal / 100mL or less, 2.0 kcal / 100mL or less, 1.5 kcal / 100mL or less, 1.0 kcal / 100mL or less, 0.5 kcal / 100mL or less, or 0 kcal / 100mL. On the other hand, there is no particular lower limit for the calorie content, but the packaged beverage of one embodiment of the present invention may have a calorie content of, for example, 0.1 kcal / 100 mL or more, 0.5 kcal / 100 mL or more, or 1.0 kcal / 100 mL.

[0029] When the packaged beverage of one embodiment of the present invention is a beer-taste beverage, from the viewpoint of achieving an impactful appearance characteristic of a beer-taste beverage, the color of the beer-taste beverage is preferably 3.0EBC or more, 3.5EBC or more, 4.0EBC or more, 4.5EBC or more, 5.0EBC or more, 5.2EBC or more, 5.4EBC or more, 5.6EBC or more, 5.8EBC or more, 6.0EBC or more, 6.2EBC or more, 6.4EBC or more, 6.6EBC or more, 6.8EBC or more, 7.0EBC or more, 7.2EBC or more, 7.4EBC or more, 7.6EBC or more, 7.8EBC or more, or 8.0EBC or more. Furthermore, from the standpoint of providing an appearance that gives the impression of being easy to drink, the color of the beer-taste beverage of one embodiment of the present invention may be 50.0EBC or less, 40.0EBC or less, 30.0EBC or less, 25.0EBC or less, 20.0EBC or less, 19.0EBC or less, 18.0EBC or less, 17.0EBC or less, 16.0EBC or less, 15.0EBC or less, 14.0EBC or less, 13.0EBC or less, 12.0EBC or less, 11.0EBC or less, 10.0EBC or less, 9.0EBC or less, 8.0EBC or less, 7.0EBC or less, 6.0EBC or less, 5.0EBC or less, or 4.0EBC or less.

[0030] In this specification, the "color" of the beer-taste beverage of one embodiment of the present invention can be measured by the measurement method described in "8.8 Color" of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). The "color" is specified by the color unit (EBC unit) established by the European Brewery Convention. The smaller the value, the lighter and lighter the color of the beverage, and conversely, the higher the value, the darker and darker the color of the beverage. The color of the beer-taste beverage according to one embodiment of the present invention can be controlled by, for example, appropriately adjusting the type of malt used, the blending ratio when two or more types of malt are used in combination, the boiling conditions when preparing the pre-fermentation liquid, etc. More specifically, for example, the color of the beer-taste beverage can be increased by increasing the blending ratio of dark-colored malt as malt, increasing the temperature during the boiling treatment, lengthening the boiling time, and performing decoction when preparing the saccharified liquid. In addition, the color can be adjusted to a high level by increasing the concentration of the raw wort extract or the malt ratio. In addition, the color can be adjusted by controlling the amount of food additives such as caramel coloring and colored sugar solution.

[0031] When the packaged beverage of one embodiment of the present invention is a beer-taste beverage, from the perspective of providing a beverage with a bitterness characteristic of a beer-taste beverage, the bitterness value of the beer-taste beverage is preferably 1.0 BUs or more, 5.0 BUs or more, 6.0 BUs or more, 7.0 BUs or more, 8.0 BUs or more, 9.0 BUs or more, 10.0 BUs or more, 10.5 BUs or more, 11.0 BUs or more, 11.5 BUs or more, 12.0 BUs or more, 12.5 BUs or more, 13.0 BUs or more, 13.5 BUs or more, 14.0 BUs or more, 14.5 BUs or more, 15.0 BUs or more, 15.5 BUs or more, 16.0 BUs or more, 16.5 BUs or more, 17.0 BUs or more It is preferable that the number of BUs is 17.5 BUs or more, 18.0 BUs or more, 18.5 BUs or more, 19.0 BUs or more, 19.5 BUs or more, 20.0 BUs or more, 20.5 BUs or more, 21.0 BUs or more, 21.5 BUs or more, 22.0 BUs or more, 22.5 BUs or more, 23.0 BUs or more, 23.5 BUs or more, 24.0 BUs or more, 24.5 BUs or more, 25.0 BUs or more, 25.5 BUs or more, 26.0 BUs or more, 26.5 BUs or more, 27.0 BUs or more, 27.5 BUs or more, 28.0 BUs or more, 28.5 BUs or more, 29.0 BUs or more, 29.5 BUs or more, or 30.0 BUs or more. Furthermore, from the perspective of providing a beverage with less bitterness and easy to drink, the bitterness value of the beer-taste beverage of one embodiment of the present invention is preferably 40.0 BUs or less, 39.0 BUs or less, 38.0 BUs or less, 37.0 BUs or less, 36.0 BUs or less, 35.0 BUs or less, 34.0 BUs or less, 33.0 BUs or less, 32.0 BUs or less, 31.0 BUs or less, 30.0 BUs or less, 29.5 BUs or less, 29.0 BUs or less, 28.5 BUs or less, 28.0 BUs or less, 27.5 BUs or less, 27.0 BUs or less, 26.5 BUs or less, 26.0 BUs or less, 25.5 BUs or less, 25.0 BUs or less, 24.5 BUs or less, 24.0 BUs or less, 23.5 BUs or less and preferably 23.0BUs or less, 22.5BUs or less, 22.0BUs or less, 21.5BUs or less, 21.0BUs or less, 20.5BUs or less, 20.0BUs or less, 19.5BUs or less, 19.0BUs or less, 18.5BUs or less, 18.0BUs or less, 17.5BUs or less, 17.0BUs or less, 16.5BUs or less, 16.0BUs or less, 15.5BUs or less, 15.0BUs or less, 14.5BUs or less, 14.0BUs or less, 13.5BUs or less, 13.0BUs or less, 12.5BUs or less, 12.0BUs or less, 11.5BUs or less, 11.0BUs or less, 10.5BUs or less, or 10.0BUs or less.

[0032] In this specification, the term "bitterness value" refers to an index of bitterness caused by iso-α-acids such as isohumulone. The bitterness value can be measured according to the method described in "BCOJ Beer Analysis Method (revised November 1, 2004) 8.15 Bitterness Value." Specifically, an acid is added to a degassed sample, followed by extraction with isooctane, and the absorbance of the resulting isooctane layer is measured at 275 nm using isooctane as a reference, and the bitterness value (BUs) can be obtained by multiplying the value by a factor. The bitterness value depends on the content of iso-α acids in the beverage, which are bitter components found in large amounts in hops. Therefore, by controlling the amount of hops used, a beverage with a desired bitterness value can be produced. When the beer-taste beverage of one embodiment of the present invention does not use hops as a raw material, the bitterness value of the beer-taste beverage of one embodiment of the present invention may be less than 5.0 BUs, 4.0 BUs or less, 3.0 BUs or less, 2.5 BUs or less, 2.0 BUs or less, or 1.0 BUs or less. When the beer-taste beverage of one embodiment of the present invention does not use hops as a raw material, the content of iso-α acid in the beer-taste beverage may be less than 0.1 mass ppm, less than 0.05 mass ppm, less than 0.01 mass ppm, or less than 0.001 mass ppm. The content of iso-α acid can be measured by the high performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of Brewers Association [Analysis Committee], revised and expanded in 2013).

[0033] From the viewpoint of improving the flavor of the beverage, the pH of the packaged beverage of one embodiment of the present invention is preferably 3.00 or more, 3.10 or more, 3.20 or more, 3.30 or more, 3.40 or more, 3.50 or more, 3.55 or more, 3.60 or more, 3.65 or more, 3.70 or more, 3.75 or more, 3.80 or more, 3.85 or more, or 3.90 or more. Furthermore, from the viewpoint of inhibiting the growth of microorganisms, the pH is 4.60 or less, 4.55 or less, less than 4.55, 4.50 or less, 4.40 or less, 4.30 or less, 4.20 or less, and preferably 4.15 or less, 4.10 or less, 4.05 or less, 4.00 or less, 3.95 or less, 3.90 or less, 3.85 or less, 3.80 or less, 3.75 or less, or 3.70 or less. Depending on the type of beverage and the raw materials used, pH is adjusted by adding carbon dioxide gas, adding dilution water or carbonated water, the type and amount of spirits, the type and amount of brewer's alcohol, the type of raw materials (barley, malt, corn protein, corn grits, sugar liquid, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, protein decomposition time in the brewing tank, pH in the brewing tank, pH during the brewing process (the pre-fermentation liquid process from the addition of raw materials to the addition of yeast), pH during the blending process (the process from the addition of raw materials to packaging), type of acid used to adjust pH (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), salts (ammonium sulfate, calcium chloride, calcium sulfate, etc.), etc. The type and amount of added sodium citrate (monosodium citrate, monosodium citrate, disodium citrate, trisodium citrate, etc.), amount of added ascorbic acid, amount of acid used to adjust the pH, timing of pH adjustment (during blending, during brewing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), set temperature and holding time for each temperature range when preparing wort (including during saccharification), original extract concentration of the pre-fermentation liquid, original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, etc. can be appropriately set.

[0034] In one embodiment of the packaged beverage of the present invention, the Brix is ​​not particularly limited, but from the viewpoint of providing a packaged beverage with a moderate sweetness, it is preferably 1.0% or more, more preferably 1.5% or more, even more preferably 1.8% or more, even more preferably 2.0% or more, even more preferably 2.5% or more, particularly preferably 3.0% or more, and may also be 3.1% or more, 3.2% or more, 3.3% or more, 3.4% or more, or 3.5% or more. From the viewpoint of providing a packaged beverage that is not too sweet, it is preferably 10.0% or less, more preferably 9.0% or less, even more preferably 8.0% or less, even more preferably 7.0% or less, particularly preferably 6.0% or less, and may also be 5.0% or less, 4.5% or less, 4.3% or less, 4.2% or less, 4.1% or less, or 4.0% or less.

[0035] 1.1 Raw Materials The main raw materials of the packaged beverage of the present invention may be those generally used in various beverages. When the packaged beverage of one embodiment of the present invention is a beer-taste beverage using malt, the main raw materials are water and malt. When the packaged beverage of one embodiment of the present invention is a beer-taste beverage that does not substantially use malt, the main raw materials are water and malt extract (barley extract, wheat extract, etc.). In addition, the packaged beverage of one embodiment of the present invention may contain sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, etc. depending on the type of the packaged beverage.

[0036] 1.1.1 Malt and non-malt cereals When the packaged beverage of one embodiment of the present invention is a beer-taste beverage, the barley used as a raw material refers to barley, wheat, rye, oats, oats, pearl barley, oats, etc., and may be of any origin or variety. When a beer-taste beverage using malt is to be produced, the seeds of these barley species can be germinated, dried, and the roots removed to produce malt. When a beer-taste beverage using substantially no malt is to be produced, a barley extract obtained by extracting these barley species can be used. In one aspect of the present invention, it is preferable to use barley (including barley extract and other barley extracts) or barley malt. Barley is one of the most commonly used barley ingredients for beer-flavored beverages in Japan. There are various types of barley, such as two-row barley and six-row barley, and any of these may be used. The barley or malt (including barley extract and malt extract) may be one type, or two or more types may be used in combination.

[0037] When the packaged beverage of the present invention is a beer-taste beverage using malt, the malt ratio (the ratio of all malt used) is more than 30% by mass, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 51% by mass or more, 52% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 57% by mass or more, 58% by mass or more, 59% by mass or more, 60% by mass or more, 61% by mass or more, 62% by mass or more, 63% by mass or more, 64% by mass or more, 65% by mass or more, 66% by mass or more, more than 66% by mass, 66.6% by mass or more, 67% by mass or more, 68% by mass or more, 69% by mass or more, 70% by mass or more %, 71% by mass or more, 72% by mass or more, 73% by mass or more, 74% by mass or more, 75% by mass or more, 76% by mass or more, 77% by mass or more, 78% by mass or more, 79% by mass or more, 80% by mass or more, 81% by mass or more, 82% by mass or more, 83% by mass or more, 84% by mass or more, 85% by mass or more, 86% by mass or more, 87% by mass or more, 88% by mass or more, 89% by mass or more, 90% by mass or more, 91% by mass or more, 92% by mass or more, 93% by mass or more, 94% by mass or more, 95% by mass or more, 96% by mass or more, 97% by mass or more, 98% by mass or more, 99% by mass or more, or 100% by mass. By increasing the malt ratio, a beer-taste beverage in which the rich flavor derived from malt and the umami of barley are more strongly felt can be produced. On the other hand, from the perspective of producing a beer-taste beverage that is less likely to impart an inappropriate feeling of fullness, the malt ratio in the beer-taste beverage of one embodiment of the present invention is preferably less than 100% by mass, 99% or less, 98% or less, 97% or less, 96% or less, 95% or less, 94% or less, 93% or less, 92% or less, 91% or less, 90% or less, 89% or less, 88% or less, 87% or less, 86% or less, 85% or less, 84% or less, 83% or less, 82% or less, 81% or less, 80% or less, 79% or less, 78% or less, 77% or less, 76 mass% or less, 75 mass% or less, 74 mass% or less, 73 mass% or less, 72 mass% or less, 71 mass% or less, 70 mass% or less, 69 mass% or less, 68 mass% or less, 67 mass% or less, less than 67 mass%, 66.6 mass% or less, 66 mass% or less, 65 mass% or less, 64 mass% or less, 63 mass% % or less, 62 mass% or less, 61 mass% or less, 60 mass% or less, 59 mass% or less, 58 mass% or less, 57 mass% or less, 56 mass% or less, 55 mass% or less, 54 mass% or less, 53 mass% or less, 52 mass% or less, 51 mass% or less, 50 mass% or less, or less than 50 mass%. In this specification, the malt ratio means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor-related Administrative Laws and Regulations, etc., which came into effect on April 1, 2018. Furthermore, in the beer-taste beverage of one embodiment of the present invention, the malt used is preferably selected appropriately depending on the desired color, and the malt selected may be a single type, or two or more types may be selected in combination.

[0038] When the malt ratio is suppressed, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions, and nitrogen sources include yeast extract, collagen peptide, soy protein, malt (barley malt, wheat malt, etc.), soybeans, yeast extract, peas, ungerminated grains, plants of the Gramineae family, and decomposition products thereof. In addition, examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc. In addition, starch obtained from these grains and extracts thereof may be used.

[0039] 1.1.2 Hop 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 0.0001 to 1% by mass based on the total amount of the beverage. Furthermore, a beer-flavored beverage that uses hops as an ingredient contains iso-α acid, which is a component derived from hops.

[0040] 1.1.3 Sweeteners Sweeteners used in one embodiment of the present invention include commercially available saccharified solutions obtained by decomposing grain-derived starch with acids or enzymes, sugars such as sucrose and commercially available starch syrup, sugars of three or more sugars, sugar alcohols, isomerized sugar, 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 of purifying 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. In addition, sucrose, fructose, glucose, mannose, arabinose, galactose, xylose, rhamnose, ribose, fucose, lactose, maltose, trehalose, maltotriose, maltotetraose, maltopentaose, isomaltose, isomaltotriose, isomaltotetraose, isomaltopentaose, lactosucrose, 4'-galactosyl lactose, 1-kestose, nystose, fructofuranosyl nystose, raffinose, stachyose, xylobiose, xylotriose, panose, and solutions thereof (sugar solutions) may also be used. Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame. These sweeteners may be used alone or in combination of two or more.

[0041] 1.1.4 Soluble dietary fiber The packaged beverage according to one embodiment of the present invention may be a beverage containing water-soluble dietary fiber, or may be a beverage to which no water-soluble dietary fiber is contained (added). 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. These water-soluble dietary fibers may be used alone or in combination of two or more kinds. The packaged beverage according to one embodiment of the present invention may be a beverage that does not contain (add) resistant dextrin as an ingredient. In one aspect of the present invention, the content of water-soluble dietary fiber may be, based on the total amount (100% by mass) of the packaged beverage, 0.1% by mass or more, 0.3% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, or 3.0% by mass or more, and may also be 5.0% or less, 4.5% or less, 4.0% or less, 3.5% or less, 3.0% or less, 2.5% or less, 2.0% or less, less than 1.5%, less than 1.0%, less than 0.75%, less than 0.60%, less than 0.50%, less than 0.40%, less than 0.30%, less than 0.20%, less than 0.10%, or less than 0.01%.

[0042] 1.1.5 Bittering agents In one embodiment of the present invention, the bitterness is preferably imparted using hops, although bittering agents or bitterness imparting agents other than hops may also be used. The bittering agent or bitterness imparting agent is not particularly limited, and examples thereof include rose wax, lychee, Phellodendron amplexicaule, anise, juniper nut, sage, Ganoderma lucidum, bay leaf, Ganoderma lucidum, mulberry, citrus extract, bitter perilla extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, Aloe arborescens extract, rose wax extract, lychee extract, laurel extract, sage extract, caraway extract, Artemisia absinthium extract, absinthin, alginic acid, gallic acid, and the like. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more kinds.

[0043] 1.1.6 Antioxidants The packaged beverage according to one embodiment of the present invention may be a beverage further containing an antioxidant. The antioxidant is not particularly limited, and examples thereof include ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more kinds.

[0044] 1.1.7 Flavorings The packaged beverage according to one embodiment of the present invention may further contain a flavoring. The flavoring is not particularly limited, and for example, a beer flavoring may be used. The beer flavoring is used to impart a beer-like flavor.Examples of beer flavorings include esters and higher alcohols, and specific examples thereof include isoamyl acetate, ethyl acetate, n-propanol (1-propanol, etc.), isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinyl guaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, and γ-undeca. Lactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, gamma-butyrolactone, 2-aminoacetophenone, 3-phenylpropionate Ethyl ester, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethyl Examples of suitable aldehydes include phenylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, nerol, citronellol, methyl p-toluate, 1,2,3,5-tetramethylbenzene, triethyl citrate, tributyl citrate, diethyl tartrate, dibutyl malate, perillaldehyde, methylheptenone, lemon myrtle, and cinnamaldehyde. These fragrances may be used alone or in combination of two or more.

[0045] 1.1.8 Acidulants The acidulant used in one embodiment of the present invention may be any substance that has a sour taste, and examples thereof include phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, pyruvic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, or salts thereof. In one embodiment of the present invention, the acidulant includes at least one selected from the group consisting of lactic acid and tartaric acid. In one embodiment of the present invention, the acidulant may further include phosphoric acid, citric acid, or a combination thereof in addition to at least one selected from the group consisting of lactic acid and tartaric acid. In another embodiment of the present invention, the acidulant includes at least one selected from the group consisting of citric acid, lactic acid, and tartaric acid. In this case, the acidulant may further include phosphoric acid in addition to at least one selected from the group consisting of citric acid, lactic acid, and tartaric acid.

[0046] In one embodiment of the present invention, the content of lactic acid is, from the viewpoint of imparting a moderate sourness, mellowness, and a lingering aftertaste, 10 mg / L or more, 20 mg / L or more, 30 mg / L or more, 40 mg / L or more, 50 mg / L or more, 60 mg / L or more, 70 mg / L or more, 80 mg / L or more, 90 mg / L or more, 100 mg / L or more, 110 mg / L or more, 120 mg / L or more, 130 mg / L or more, 140 mg / L or more It is preferable that the concentration is 100 mg / L or more, 150 mg / L or more, 160 mg / L or more, 170 mg / L or more, 180 mg / L or more, 190 mg / L or more, 200 mg / L or more, 210 mg / L or more, 220 mg / L or more, 230 mg / L or more, 240 mg / L or more, 250 mg / L or more, 260 mg / L or more, 270 mg / L or more, 280 mg / L or more, 290 mg / L or more, or 300 mg / L or more. In addition, from the viewpoint of making the beverage not too sour, the lactic acid content is set to 1000mg / L or less, 900mg / L or less, 800mg / L or less, 750mg / L or less, 700mg / L or less, 650mg / L or less, 600mg / L or less, 550mg / L or less, 525mg / L or less, 500mg / L or less, 490mg / L or less, 480mg / L or less, 470mg / L or less, 460mg / L or less, 450mg / L or less, 440mg / L or less, 430mg / L or less. L or less, 420 mg / L or less, 410 mg / L or less, 400 mg / L or less, 390 mg / L or less, 380 mg / L or less, 370 mg / L or less, 360 mg / L or less, 350 mg / L or less, 340 mg / L or less, 330 mg / L or less, 320 mg / L or less, 310 mg / L or less, 300 mg / L or less, 290 mg / L or less, 280 mg / L or less, 270 mg / L or less, 260 mg / L or less, or 250 mg / L or less. The lactic acid may be synthetic lactic acid, fermented lactic acid, or a combination of synthetic lactic acid and fermented lactic acid. The content of lactic acid can be measured by high performance liquid chromatography (HPLC).

[0047] In one aspect of the present invention, from the viewpoint of imparting a taste characteristic of a beer-taste beverage, the content of tartaric acid is 1 mg / L or more, 5 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, L or more, 75 mg / L or more, 80 mg / L or more, 85 mg / L or more, 90 mg / L or more, 95 mg / L or more, 105 mg / L or more, 100 mg / L or more, 110 mg / L or more, 115 mg / L or more, 120 mg / L or more, 125 mg / L or more, 130 mg / L or more, 135 mg / L or more, 140 mg / L or more, 145 mg / L or more, or 150 mg / L or more. In addition, from the viewpoint of providing a beverage that is not too sour, the tartaric acid content is preferably 300 mg / L or less, 280 mg / L or less, 260 mg / L or less, 240 mg / L or less, 220 mg / L or less, 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less, 160 mg / L or less, 150 mg / L or less, 140 mg / L or less, 130 mg / L or less, 120 mg / L or less, 110 mg / L or less, 100 mg / L or less, 90 mg / L or less, 80 mg / L or less, 70 mg / L or less, 60 mg / L or less, or 50 mg / L or less. The tartaric acid content can be measured by high performance liquid chromatography (HPLC).

[0048] In one embodiment of the present invention, the content of phosphoric acid is, from the viewpoint of imparting a moderate acidity, a clean aftertaste, and a sharpness, 5 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 7 ... The acidity may be 5 mg / L or more, 80 mg / L or more, 85 mg / L or more, 90 mg / L or more, 95 mg / L or more, 100 mg / L or more, 110 mg / L or more, 120 mg / L or more, 130 mg / L or more, 140 mg / L or more, 150 mg / L or more, 160 mg / L or more, 170 mg / L or more, 180 mg / L or more, 190 mg / L or more, or 200 mg / L or more, and the acidity is not too strong. From the perspective of beverages, the following limits are acceptable: 1000mg / L or less, 900mg / L or less, 800mg / L or less, 700mg / L or less, 600mg / L or less, 500mg / L or less, 450mg / L or less, 400mg / L or less, 380mg / L or less, 360mg / L or less, 340mg / L or less, 320mg / L or less, 300mg / L or less, 290mg / L or less, 280mg / L or less, 270mg / L or less, 260mg / L or less g / L or less, 250 mg / L or less, 240 mg / L or less, 230 mg / L or less, 220 mg / L or less, 210 mg / L or less, 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less, 160 mg / L or less, 150 mg / L or less, 140 mg / L or less, 130 mg / L or less, 120 mg / L or less, 110 mg / L or less, or 100 mg / L or less. The phosphoric acid content can be measured by high performance liquid chromatography (HPLC).

[0049] In one embodiment of the present invention, the content of citric acid, from the viewpoint of imparting a moderate acidity and a refreshing acidity and cleanliness to the aftertaste, is 1 mg / L or more, 3 mg / L or more, 5 mg / L or more, 7 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, 85 mg / L or more. , 90 mg / L or more, 95 mg / L or more, or 100 mg / L or more, and from the standpoint of providing a beverage that is not too sour, the acidity may be 300 mg / L or less, 280 mg / L or less, 260 mg / L or less, 240 mg / L or less, 220 mg / L or less, 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less, 160 mg / L or less, 150 mg / L or less, 140 mg / L or less, 130 mg / L or less, 120 mg / L or less, 110 mg / L or less, or 100 mg / L or less. The citric acid content can be measured by high performance liquid chromatography (HPLC).

[0050] 1.1.9 Preservatives Examples of the preservative used in one embodiment of the present invention include benzoic acid, benzoates such as sodium benzoate, benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate, dimethyl dicarbonate, etc. In addition, commercially available preparations such as Strong Sunprezer (manufactured by San-Ei Gen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used as the preservative. These preservatives may be used alone or in combination of two or more kinds.

[0051] 1.1.10 Salts Examples of salts used in one embodiment of the present invention include sodium chloride, potassium acid phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more kinds.

[0052] 1.2 Carbon dioxide When the packaged beverage of one embodiment of the present invention is a carbonated beverage, the carbon dioxide gas contained in the carbonated beverage may be carbon dioxide gas contained in the raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas, etc. Furthermore, when the packaged beverage of the present invention is intended to be a fermented beer-flavor beverage, alcoholic fermentation is carried out, so the carbon dioxide gas produced in this fermentation process can be used as is, but the amount of carbon dioxide gas can also be adjusted by adding carbonated water as appropriate.

[0053] The carbon dioxide concentration of the carbonated beverage which is one embodiment of the present invention is preferably 0.30 (w / w)% or more, 0.35 (w / w)% or more, 0.40 (w / w)% or more, 0.42 (w / w)% or more, 0.45 (w / w)% or more, 0.47 (w / w)% or more, or 0.49 (w / w)% or more, and is preferably 0.80 (w / w)% or less, 0.70 (w / w)% or less, 0.60 (w / w)% or less, 0.57 (w / w) or less, or 0.55 (w / w)% or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in question in a water bath at 20°C for 30 minutes or more while shaking it occasionally.

[0054] The carbon dioxide pressure of the carbonated beverage according to one embodiment of the present invention may be appropriately adjusted within the range in which the carbon dioxide concentration is as described above. 2 Below, 4.5kg / cm2 or less than 4.0kg / cm 2 and 0.20 kg / cm 2 More than 0.50kg / cm 2 More than 1.0kg / cm 2 More than 1.25kg / cm 2 More than 1.5kg / cm 2 More than 1.75kg / cm 2 More than 1.8kg / cm 2 Above 1.9kg / cm 2 or more, or 1.95kg / cm 2 Any of these upper and lower limits may be combined. For example, the carbon dioxide pressure of the beverage is 0.20 kg / cm 2 More than 5.0kg / cm 2 Below 0.50kg / cm 2 More than 4.5kg / cm 2 Less than or equal to 1.0kg / cm 2 More than 4.0kg / cm 2 It may be the following: 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.

[0055] 1.3 Other additives Various additives may be added to the packaged beverage according to one embodiment of the present invention, as necessary, within limits that do not impair the effects of the present invention. Such additives include, for example, colorants, foam-forming agents, fermentation promoters, yeast extract, protein substances such as peptide-containing substances, amino acids, glucans (such as resistant glucans), dextrin, and other seasonings. The coloring agent is used to impart a desired color to the packaged beverage, and caramel coloring or the like can be used. Foam-forming agents are used to form beer-like foam in packaged beverages or to maintain foam in carbonated beverages, and examples of suitable foam-forming agents that can be used include plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, and peptide-containing substances such as collagen peptides, yeast extracts, raw materials originating from milk, processed starches such as starch octenylsuccinate, thickeners (guar gum, xanthan gum, gellan gum, carrageenin, etc.), gelling agents, agar, emulsifiers (lecithin, lysolecithin, sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, etc.), etc. 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.

[0056] 2. Manufacturing method of packaged beverages One embodiment of the method for producing a packaged beverage of the present invention includes a method in which at least one of the following steps (ia) to (ic) (collectively also referred to as "step (i)") and (ii-a) to (ii-b) (collectively also referred to as "step (ii)") is carried out during any of the production processes of various beverages. Step (ia): Confirming and adjusting the content of one or more quercetin glycosides selected from the group consisting of isoquercitrin and hyperoside to be less than 20,000 ppb by mass. Step (ib): Confirming and adjusting the content of quercetin glycoside, which is isoquercitrin, to be less than 20,000 ppb by mass. - Step (ic): Confirm and adjust the content of quercetin glycosides consisting of isoquercitrin and hyperoside to be less than 20,000 ppb by mass. Step (ii-a): adding at least one acidulant selected from the group consisting of lactic acid and tartaric acid. Step (ii-b): adding at least one acidulant selected from the group consisting of citric acid, lactic acid and tartaric acid. Steps (i) and (ii) may be steps of adding raw materials or purified products containing quercetin glycoside, lactic acid, or tartaric acid (including cases where these components are generated during the manufacturing process), or steps of diluting with water, alcohol, carbonated water, etc. Thus, components such as quercetin glycoside, lactic acid, tartaric acid, etc. include not only the added purified products, but also those derived from raw materials containing these components, and steps (i) and (ii) include adjusting the type, content, etc. of raw materials containing these components. The order of steps (i) and (ii) is not particularly limited. Hereinafter, a method for producing a beer-taste beverage, which is one embodiment of the packaged beverage of the present invention, will be described separately for a fermented beer-taste beverage and a non-fermented beer-taste beverage.

[0057] 2.1 Method for producing fermented beer-flavored beverage When the beer-taste beverage of one embodiment of the present invention is a fermented beer-taste beverage, the method for producing the fermented beer-taste beverage of one embodiment of the present invention preferably comprises the step of adding yeast to ingredients containing water and malt and carrying out alcoholic fermentation, and more specifically, a method comprising the following steps (1) to (2) is preferred. Step (1): A step of obtaining a pre-fermentation liquid by performing at least one of a saccharification process, a boiling process, and a solid content removal process using various raw materials. Step (2): A step of adding yeast to the pre-fermentation liquid obtained in step (1) to carry out alcoholic fermentation.

[0058] In the manufacturing method according to one embodiment of the present invention, the above steps (i) and (ii) can be carried out at any timing among simultaneous with at least one of steps (1) and (2), between steps (1) and (2), and / or after step (2). In addition, when steps (i) and (ii) and the above-mentioned adjustments can be carried out simultaneously by carrying out steps (1) and (2), there is no need to carry out these steps separately. Each step in the method for producing a fermented beer-taste beverage that is one embodiment of the present invention will be described below.

[0059] <Process (1)> Step (1) is a step in which various raw materials are subjected to at least one of saccharification, boiling, and solid content removal treatments to obtain a pre-fermentation liquid. For example, when malt is used as one of the various raw materials, water and the various raw materials including malt are charged into a brewing kettle or brewing tank, and, if necessary, an enzyme agent such as a polysaccharide-degrading enzyme or a protease that promotes the conversion of components derived from the raw materials may be added before fermentation. Examples of the enzyme agent include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, glucosidase, xanthine oxidase, glucoamylase, transglucosidase, etc. In addition, examples of the enzyme agent include enzyme agents that fall under "(3) the following enzyme agents added during the brewing process for the purpose of streamlining sake brewing, etc." in Article 3 "7. Articles not to be treated as ingredients of alcoholic beverages" of the Liquor Tax Act and the Notification of Liquor Administration Laws (revised on June 27, 2018). By adding these enzyme agents, the component composition of the resulting fermented beer-taste beverage can be efficiently adjusted. As various raw materials other than malt, hops, acidulants, colorants, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be added. These may be added before saccharification treatment, during saccharification treatment, or after completion of saccharification treatment. Furthermore, these may be added during or after alcoholic fermentation in the next step.

[0060] The mixture of various raw materials is heated and the starch in the raw materials is saccharified to carry out a saccharification process. The temperature and time of the saccharification treatment are preferably adjusted appropriately taking into consideration the type of malt used, the malt ratio, raw materials other than water and malt, the type and amount of enzyme used, etc. In one embodiment of the present invention, the temperature of the saccharification treatment is, for example, 50 to 75°C, and the time of the saccharification treatment is, for example, preferably 15 to 240 minutes. After the saccharification treatment, filtration is performed to obtain a saccharified liquid.

[0061] It is preferable to subject this saccharified solution to a boiling treatment. When hops, bittering agents, etc. are used as raw materials during this boiling treatment, it is preferable to add these. Hops, bittering agents, etc. may be added between the start of boiling the saccharified liquid and before the end of boiling. After the end of the boiling treatment, it is preferable to transfer the saccharified liquid to a whirlpool, cool it to 0 to 23°C, and obtain a cooled liquid, after which a treatment to remove solids such as coagulated proteins is performed. In this manner, a pre-fermentation liquid is obtained. Instead of the above-mentioned saccharified liquid, a pre-fermentation liquid may be prepared by adding hops, bittering agents, etc. to a malt extract and warm water, followed by boiling.

[0062] Furthermore, when malt is not used as one of the various raw materials, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, preservatives, colorants, acidulants, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a pre-fermentation liquid. When hops are used, they may be added before the boiling process or between the start and end of boiling the liquid sugar solution.

[0063] <Process (2)> This is a step in which yeast is added to the pre-fermentation liquid obtained in step (1) to carry 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 either top-fermenting yeast or bottom-fermenting yeast can be used.

[0064] The yeast may be added to the raw materials as a yeast suspension, or may be added to the raw materials as a slurry in which the yeast has been concentrated by centrifugation or sedimentation. Alternatively, the yeast may be added after centrifuging and removing the supernatant completely. The amount of yeast added to the raw material can be appropriately determined, but for example, 5×10 6 cells / mL ~ 1×10 8 The concentration is approximately 1.5 mg / mL.

[0065] The conditions for alcoholic fermentation, such as fermentation temperature and fermentation period, can be set appropriately, but for example, fermentation may be performed at 8 to 25° C. for 5 to 10 days. The temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process. After completion of this step, the yeast may be removed using a filter or the like, and additives such as water, flavorings, acidulants, and colorants may be added as necessary.

[0066] In one embodiment of the present invention, a non-alcoholic fermented beer-taste beverage may be produced through a non-alcoholic fermentation process using yeast that does not produce alcohol. In this case, yeast that does not produce alcohol may be used in the above step (2). Furthermore, when producing a non-alcoholic fermented beer-taste beverage using yeast that produces alcohol, it is preferable to further carry out steps (3) and (4) in addition to the above steps (1) and (2). Step (3): A step of removing the alcohol from the fermentation liquid after step (2). Step (4): A step of adjusting the amount of carbon dioxide gas after step (3).

[0067] In step (3), the alcohol generated by the fermentation step in step (2) is preferably removed by a heat treatment, and the heat treatment conditions can be the same as those used in the production of general non-alcoholic beer-taste beverages. In addition, after step (3), the alcohol is removed from the solution and carbon dioxide gas is also removed, so it is preferable to adjust the amount of carbon dioxide gas in step (4). The amount of carbon dioxide gas may be adjusted by mixing the solution after step (3) with carbonated water, or carbon dioxide gas may be added directly to the solution after step (3).

[0068] The fermented beer-taste beverage thus obtained, which is one embodiment of the present invention, is filled into specified containers and distributed to the market as a finished product. The method for packaging the beer-taste beverage is not particularly limited, and any method known to those skilled in the art can be used. In the packaging step, the beer-taste beverage of the present invention is filled and sealed in a container.

[0069] 2.2 Manufacturing method for non-fermented beer-taste beverage When the beer-taste beverage of one embodiment of the present invention is a non-fermented beer-taste beverage, it can be produced by a general method for producing a non-fermented beer-taste beverage. Specific examples of the method for producing a non-fermented beer-taste beverage of one embodiment of the present invention include a method having the following steps (a) to (c). Step (a): A step of subjecting the raw material to at least one of saccharification, boiling, and solid content removal processes to obtain a beverage preliminarily. Step (b): A step of cooling the pre-beverage liquid obtained in step (a) and adding carbon dioxide gas.

[0070] Step (a) is the same as step (1) of obtaining a pre-fermentation liquid in the above-mentioned “Method for producing a fermented beer-taste beverage”. The carbon dioxide gas may be added in step (b) by mixing the cooled beverage preliminaries obtained in step (a) with carbonated water, or may be added directly to the cooled beverage concentrate. In addition, additives such as preservatives, sweeteners, flavors, acidulants, and colorants may be added as necessary when adding carbon dioxide gas at the same timing as step (b).

[0071] Furthermore, when the non-fermented beer-taste beverage is converted into a non-fermented, alcohol-containing beer-taste beverage, the method further comprises the following step (c). Step (c): A step of blending an alcohol component after at least step (a).

[0072] Step (c) may be carried out at least after step (a), and may be carried out, for example, at any one or more of the following timings (I) to (III). (I): Between step (a) and step (b) (II): Simultaneously with step (b) (III): After step (b) Among these, it is preferable that step (c) is carried out after the beverage preliminaries obtained in step (a) are cooled to prepare a cooled beverage concentrate, and before the carbon dioxide gas is added. The alcohol component to be added in step (c) is preferably spirits (distilled alcohol) derived from grains. Grain-derived spirits refer to alcoholic beverages obtained by saccharifying grains such as wheat, rice, buckwheat, corn, potatoes, and sugar cane using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the saccharified grains. Grains that are the raw material for spirits are preferably plants belonging to the Poaceae family, and more preferably wheat.

[0073] In the manufacturing method according to one embodiment of the present invention, the above steps (i) and (ii) can be carried out at any timing among the following: simultaneously with at least one of steps (a), (b), and (c), between steps (a) and (b), after step (b) or between steps (b) and (c), and / or after step (c). In addition, when steps (i) and (ii) or the above-mentioned adjustments can be carried out simultaneously by carrying out steps (a) to (c), there is no need to carry out these steps separately.

[0074] The non-fermented beer-taste beverage thus obtained, which is one embodiment of the present invention, is filled into specified containers and distributed on the market as a finished product. The method for packaging the beer-taste beverage is not particularly limited, and any method known to those skilled in the art can be used. In the packaging step, the beer-taste beverage of the present invention is filled and sealed in a container.

[0075] 3. Methods for improving the taste of packaged beverages One embodiment of the method for improving the taste quality of a packaged beverage according to the present invention includes carrying out at least one of the following operations (Ia) to (Ic) (collectively also referred to as "operation (I)") and (II-a) to (II-b) (collectively also referred to as "operation (II)") during any of the production processes of various beverages. - Procedure (Ia): Confirm and adjust the content of one or more quercetin glycosides selected from the group consisting of isoquercitrin and hyperoside to be less than 20,000 ppb by mass. - Procedure (Ib): Confirm and adjust so that the content of quercetin glycoside, which is isoquercitrin, is less than 20,000 ppb by mass. Procedure (Ic): Confirm and adjust the content of quercetin glycosides consisting of isoquercitrin and hyperoside to be less than 20,000 ppb by mass. Step (II-a): Adding at least one acidulant selected from the group consisting of lactic acid and tartaric acid. Step (II-b): Adding at least one acidulant selected from the group consisting of citric acid, lactic acid and tartaric acid. Operations (I) and (II) correspond to steps (I) and (II), respectively, in the above-mentioned method for producing a beer-taste beverage.

[0076] The preferred ranges of the contents of quercetin glycoside, lactic acid and tartaric acid, as well as the various properties, components and their contents of the beer-taste beverage, are as described above in "1. Packaged beverages." EXAMPLES

[0077] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0078] [Example A] Evaluation of non-alcoholic, non-fermented beer-flavored beverage Examples 1 to 45, Comparative Examples 1 to 11 <Beverage preparation> 40 kg of barley malt was added to 240 L of 50°C hot water, the temperature was raised stepwise, and saccharification was carried out according to conventional methods. The wort was then filtered, and hops were added before boiling, and the lees were separated in a whirlpool. The amount of hops added was adjusted so that the bitterness value of the beer-flavored beverage was in the range of 20 BUs (± 5 BUs). Lactic acid, tartaric acid, phosphoric acid, and citric acid were added or diluted to adjust the concentration of each component to the value shown in each table. The beer was then cooled to below 5°C, and beer flavoring, 25 mg / L acesulfame K, 100 mg / L vitamin C (sodium ascorbate), and the quercetin glycosides listed in the table were added. Caramel coloring was then added, and the color of the beer-flavored beverage was adjusted to be within the range of 8.5 EBC (± 2.5 EBC). The true extract was adjusted to the values ​​in each table by adding water, and carbon dioxide was added to the values ​​in each table. Finally, the product was sterilized before being filled into containers. No alcohol was added. The true extract was measured based on the alcoholizer method described in the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, and edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013 (the same applies to all the following Examples and Comparative Examples). The composition and properties of the resulting beer-taste beverage are shown in the following tables.

[0079] <Calorie Calculation> The calories for each beverage listed in the tables below represent the maximum estimated calorie amount, and the calories for each beverage were calculated as follows: As stated above, true extract is the sum of the solids in a beverage, i.e., the sum of carbohydrates (consisting of sugars and dietary fiber), protein, fat and ash. Ash does not contain calories. In addition, the fat content of all beverages is less than 0.1g / 100mL, and no fat is intentionally added. Therefore, the calories based on fat are considered to be 0 kcal. Carbohydrates and protein each provide 4 kcal per gram, while dietary fiber provides 2 kcal per gram. Therefore, if we assume that the true extract is entirely carbohydrate, we can calculate the maximum possible calorie content. In addition, beverages with an alcohol content of less than 0.0050 (v / v)% have no intentionally added alcoholic ingredients and have not undergone any process to produce alcohol, so beverages with an alcohol content of less than 0.0050 (v / v)% are considered to have 0 kcal of alcohol-based calories. On the other hand, for beverages with an alcohol content of 0.0050 (v / v)% or more, calculations were made assuming 7.1 kcal per gram of alcohol. For beverages with an alcohol content of 0.0050 (v / v)% or more, in order to convert from volume % to weight %, the alcohol content (v / v)% listed in each table was multiplied by 0.8 as a conversion factor to calculate the amount of alcohol by weight before calculation.

[0080] <Sensory evaluation> The resulting packaged beverages were evaluated by the same six panelists who tasted each beverage as follows.

[0081] Each panelist tasted 350 mL of the packaged beverage that had been cooled to approximately 4°C, and rated the beverage for the evaluation items "flavor depth suitable for a packaged beverage" and "astringency unsuitable for a packaged beverage" using a score in increments of 0.1 within the range of 3.0 (maximum value) to 1.0 (minimum value) based on the scoring criteria below, and the average scores of the six panelists were calculated. For the evaluation, samples that met the following criteria of "1.0," "2.0," and "3.0" were prepared in advance for each evaluation item, and the criteria were standardized among the panelists. Furthermore, in the sensory evaluation of all Examples and Comparative Examples, no differences in scores of 2.0 or more were observed among the panelists for the same beverage.

[0082] [Ideal flavor depth for packaged beverages] - "3.0": A very strong flavor that is ideal for packaged beverages. · “2.5”: A strong, full-bodied flavor that is ideal for a packaged beverage. - "2.0": A rich flavor that is ideal for a packaged beverage. · "1.5": There is almost no sense of richness of flavor that is suitable for a packaged beverage. - "1.0": The flavor does not have the richness that is desirable for a packaged beverage. [Astringency unsuitable for packaged beverages] - "3.0": No astringency that is unsuitable for a packaged beverage can be felt. 2.5: Almost no astringency, which is unsuitable for a packaged beverage. · "2.0": Generally no astringency that is unsuitable for a packaged beverage is noticeable. · "1.5": There is a strong astringency that is unsuitable for a packaged beverage. - "1.0": The astringency is very strong and unsuitable for a packaged beverage.

[0083] Based on the above evaluation items, a comprehensive evaluation was made according to the following criteria. [comprehensive evaluation] "A": The average score of both sensory evaluation items tested is 2.5 or higher. - "B": Does not fall under "A" or "C". "C": The average score of at least one of the two sensory evaluation items examined is less than 2.0.

[0084] [Table 1] [Table 2] [Table 3] [Table 4] [Table 5] [Table 6] [Table 7] [Table 8] [Table 9]

[0085] [Example B] Evaluation of fermented beer-flavored beverage Examples 46 to 51, Comparative Examples 12 to 13 <Beverage preparation> A total of 40 kg of light-colored barley malt and dark-colored barley malt were added to 240 L of hot water at 50°C, the temperature was gradually increased, and saccharification was carried out according to conventional methods. The ratio of dark-colored barley malt was adjusted so that the color of the beer-taste beverage would be in the range of 8.5 EBC (± 2.5 EBC). The wort was then filtered, and hops were added before boiling, and the lees were separated in a whirlpool. The amount of hops added was adjusted so that the bitterness value of the beer-flavored beverage was in the range of 20 BUs (± 5 BUs). Yeast was then added to the wort, and fermentation was carried out to obtain the alcohol content shown in each table. Lactic acid, tartaric acid, phosphoric acid, and citric acid were added or diluted to adjust the concentration of each component to the value shown in each table. After fermentation, the mixture was cooled and filtered, and water was added to adjust the quercetin glycoside and true extract to the values ​​shown in the tables, and carbon dioxide was added to adjust the carbon dioxide to the values ​​shown in the tables. Finally, the mixture was filled into containers to obtain a bottled beer-taste beverage. No sterilization was performed. The composition and properties of the obtained beer-taste beverage are shown in the following tables. In Example B, calorie calculation and sensory evaluation were performed in the same manner as in Example A.

[0086] [Table 10] [Table 11]

[0087] [Example C] Evaluation of carbonated drinks Examples 52 to 54, Comparative Example 14 <Beverage preparation> Acesulfame K 30mg / L, sucralose 30mg / L, vitamin C (sodium ascorbate) 100mg / L, and lemon flavoring were added to carbonated water and filled into containers to prepare carbonated beverages. Quercetin glycoside, lactic acid, tartaric acid, phosphoric acid, and citric acid were added or diluted to adjust the concentration of each component to the values ​​listed in the tables. Liquid sugar was added to the true extract so that the carbohydrate (sugar) content was the value listed in each table. No alcohol was added. In Example C, calorie calculation and sensory evaluation were performed according to the methods of Example A.

[0088] [Table 12]

[0089] [Example D] Evaluation of coffee beverages Examples 55 to 57, Comparative Example 15 <Beverage preparation> A commercially available coffee drink (ingredients: coffee) was used and the contents of quercetin glycoside, lactic acid, and citric acid were adjusted by adding or diluting to the values ​​shown in the table. No alcohol was added. In Example D, calorie calculation and sensory evaluation were performed according to the methods of Example A.

[0090] [Table 13]

[0091] [Example E] Evaluation of tea beverages Examples 58 to 60, Comparative Example 16 <Beverage preparation> A commercially available tea beverage (ingredients labelled: green tea) was used and the contents of quercetin glycoside, lactic acid and citric acid were adjusted by addition or dilution to the values ​​shown in the table. No alcohol was added. In Example E, calorie calculation and sensory evaluation were performed according to the methods of Example A.

[0092] [Table 14]

[0093] [Example F] Evaluation of non-alcoholic, non-fermented beer-flavored beverage Examples 61 to 78 Using a method similar to that of Example A above, the non-alcohol, non-fermented, beer-flavored beverages shown in Tables 15 to 17 below were prepared. In Example F, calorie calculation and sensory evaluation were performed according to the method of Example A. The evaluations of "refreshing taste suitable for packaged beverages" in Table 15, "mild acidity suitable for packaged beverages" in Table 16, and "flavor suitable for packaged beverages" in Table 17 were performed based on the following score criteria.

[0094] [Clean taste ideal for packaged beverages] - "3.0": A very strong, refreshing taste that is ideal for packaged beverages. · “2.5”: A strong sense of refreshing taste, ideal for packaged beverages. - "2.0": A refreshing taste that is ideal for packaged beverages. · “1.5”: The refreshing taste that is ideal for packaged beverages is hardly noticeable. · “1.0”: The refreshing taste that is ideal for packaged beverages is not felt at all. [Mellow acidity ideal for packaged beverages] - "3.0": A very strong, mellow acidity that is suitable for packaged beverages. 2.5: A strong, mellow acidity that is suitable for packaged beverages. - "2.0": A mild, acidic taste that is suitable for packaged beverages. 1.5: The mellow acidity that is suitable for packaged beverages is barely detectable. · “1.0”: The mellow acidity that is suitable for packaged beverages is not detectable at all. [Taste ideal for packaged beverages] - "3.0": A very strong taste that is suitable for packaged beverages. 2.5: A strong taste that is suitable for packaged beverages. - "2.0": A flavor that is suitable for a packaged beverage can be fully felt. 1.5: Almost no taste suitable for a packaged beverage is detectable. · "1.0": No taste suitable for a packaged beverage is detectable.

[0095] In addition, in Tables 15 to 17, the overall evaluation was performed according to the following criteria. [comprehensive evaluation] "A": All three sensory evaluation items tested have an average score of 2.5 or higher. - "B": Does not fall under "A" or "C". "C": The average score of at least one of the two sensory evaluation items examined is less than 2.0.

[0096] [Table 15] [Table 16] [Table 17]

[0097] From the results of Examples A to E, it was found that the packaged beverage of the present invention is a beverage having a good flavor depth and little unsuitable astringency. Also, from the results of Example F, it was found that the packaged beverage of one embodiment of the present invention has a good flavor depth and little unsuitable astringency, as well as a refreshing mouthfeel, a mellow acidity, or a good taste.

Claims

1. Contains one or more quercetin glycosides selected from the group consisting of isoquercitrin and hyperoside in an amount of less than 20,000 ppb by mass; A packaged beverage comprising at least one acidulant selected from the group consisting of lactic acid and tartaric acid.

2. Contains quercetin glycoside, which is isoquercitrin, in an amount of less than 20,000 ppb by mass, A packaged beverage comprising at least one acidulant selected from the group consisting of lactic acid and tartaric acid.

3. Contains quercetin glycosides consisting of isoquercitrin and hyperoside in an amount of less than 20,000 ppb by mass, A packaged beverage comprising at least one acidulant selected from the group consisting of citric acid, lactic acid and tartaric acid.

4. 3. The beverage according to claim 1, wherein the content of at least one acidulant selected from the group consisting of lactic acid and tartaric acid is 10 mg / L or more.

5. 3. The beverage of claim 1 or 2, further comprising phosphoric acid, citric acid, or a combination thereof.

6. The beverage according to any one of claims 1 to 3, comprising the quercetin glycoside in an amount of 10 ppb by mass or more.

7. The beverage according to any one of claims 1 to 3, having a calorie content of 30 kcal / 100 mL or less.

8. The beverage according to any one of claims 1 to 3, wherein the true extract is 5.00% by mass or less.

9. The beverage according to any one of claims 1 to 3, having an alcohol content of less than 1.0 (v / v)%.

10. The beverage according to any one of claims 1 to 3, wherein the packaged beverage is a carbonated beverage.

11. The beverage according to claim 10, wherein the carbonated beverage is a beer-taste beverage.

12. The beverage according to claim 11 , wherein the beer-taste beverage is a fermented beer-taste beverage.

13. The beverage according to claim 11, wherein the beer-taste beverage is a non-fermented beer-taste beverage.

14. adjusting the amount of one or more quercetin glycosides selected from the group consisting of isoquercitrin and hyperoside to less than 20,000 ppb by mass; and adding at least one acidulant selected from the group consisting of lactic acid and tartaric acid.

15. A method for improving the taste quality of a packaged beverage, comprising adjusting a packaged beverage containing at least one acidulant selected from the group consisting of lactic acid and tartaric acid to contain one or more quercetin glycosides selected from the group consisting of isoquercitrin and hyperoside in an amount of less than 20,000 ppb by mass.

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