Packaged beverages

Abstract

To provide a novel packaged beverage.SOLUTION: In the packaged beverage, the content (X) of 2-aminoacetophenone is 0.8 mass ppb or more.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] In the beverage sector, such as beer-flavored beverages and soft drinks, the diversification of consumers has been a major issue in recent years. In response to changing tastes, a variety of packaged beverages have been developed and are now available. For example, Patent Document 1 describes a method for reducing sugar content and imparting flavor while leaving a clean aftertaste. As a beer-flavored beverage with a good flavor and taste without compromising the taste, the purine content is 0.5 ~5mg / 100mL, carbohydrate content less than 0.5g / 100mL, pH 3.0-4.0 A beer-flavored beverage comprising the compound is disclosed. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] WO2017 / 042870 issue Summary of the Invention [Problem to be solved by the invention]

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

[0005] The present invention provides a bottled beverage in which the content of 2-aminoacetophenone is adjusted to a predetermined range. provide. That is, the present invention includes the following aspects. [1] A bottled beverage containing 2-aminoacetophenone (X) of 0.8 ppb by mass or more. Fee. [2] A packaged beverage as specified in [1] above, whose carbohydrate concentration (Y) is less than 3.0 g / 100 mL. [3] The content of 2-aminoacetophenone (X) (unit: mass ppb) and carbohydrate concentration (Y) (unit: The ratio of (X) / (Y) to (g / 100 mL) is 1.8 or more. 2] A packaged beverage as described above. [4] The carbohydrate concentration (Y) is less than 0.5 g / 100 mL, The content of 2-aminoacetophenone (X) (unit: mass ppb) and carbohydrate concentration (Y) (unit: The ratio of (X) / (Y) to (g / 100 mL) is 5.0 or more, as described in [1] above. Packaged beverages. [5] The raw materials include at least malt or ungerminated wheat or wheat, and are selected from any one of [1] to [4] above. Item 3. A packaged beverage according to item 1. [6] The malt content is 50 to 100% by mass, as described in any one of [1] to [5] above. Packaged beverages. [7] The packaged beverage according to any one of the above [1] to [6], which is a fermented alcoholic beverage. . [8] The packaged beverage according to any one of the above [1] to [7], which is a beer-taste beverage. . Effect of the Invention

[0006] The bottled beverage according to a preferred embodiment of the present invention has a good richness of flavor. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] 1. Packaged beverages The packaged beverage of the present invention has a 2-aminoacetophenone content (X) of 0.8 mass pp It is a beverage prepared to have a quality level of b or higher. By adjusting the content of 2-aminoacetophenone (X) within the above range, a rich, high-quality flavor can be achieved. It is possible to obtain a beverage with improved flavor.

[0008] In view of the above, in one embodiment of the packaged beverage of the present invention, The content (X) is preferably 1.0 mass% based on the total amount (100 mass%) of the packaged beverage. ppb or more by mass, more preferably 1.1 ppb or more by mass, and even more preferably 1.2 ppb by mass or more by mass and preferably 1000 mass ppb or less, more preferably 850 mass ppb or less. b or less, more preferably 700 ppb or less, and even more preferably 600 ppb or less. Below.

[0009] In this specification, the content of 2-aminoacetophenone (X) is determined by gas chromatography. It can be measured by GC / MS. As an example, a method in which the following sample is used and the measurement is performed under the following measurement conditions can be mentioned. [sample] A solution of 10 to 20 g of the beverage to be measured, 150 mL of water and 4 mL of heptane was added. The solution is then distilled for 90 minutes using an essential oil distillation apparatus, 1 μL of the heptane layer is injected into the GC / MS device shown below for measurement. [Measurement conditions] ·GC / MS device: 7890B / 5977B (manufactured by Agilent Technologies) Column: DB-WAX (Agilent Technologies), diameter 0.25 mm x 30 m, membrane Thickness 0.25μm -Introducing system: Split 5:1 ·Injection volume: 1μL Sample injection port temperature: 220℃ Column temperature: 40°C (hold for 1 minute) → Raise to 160°C at 10°C / min → Raise to 2°C at 15°C / min Heat up to 00℃ Gas flow rate: Helium (carrier gas) 1mL / min Ion source temperature: 230℃ Ionization method: EI ·Setting mass number: m / z 152

[0010] Among various studies, the good results were obtained by adjusting the content of 2-aminoacetophenone (X). It has been found that the effect of improving the richness of the flavor quality is especially pronounced in beverages with low sugar concentrations. The packaged beverage according to one embodiment of the present invention may be a low-sugar beverage.

[0011] In the packaged beverage of one embodiment of the present invention, the carbohydrate concentration (Y) is preferably 3.0 g / l. 00mL, more preferably less than 2.0g / 100mL, and even more preferably less than 1.5g / 1 00mL, even more preferably less than 1.0 g / 100 mL, and particularly preferably less than 0.5 g / 100 mL / 100mL.

[0012] In this specification, the term "carbohydrate" refers to the amount of carbohydrate that is calculated based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labour and Welfare, 2003) Specifically, the carbohydrates in the target foods are those derived from proteins, It means that fat, dietary fiber, ash, alcohol and water are excluded. The amount of carbohydrate in a food is calculated by subtracting the amount of protein, fat, dietary fiber, ash and water from the weight of the food. It can be calculated by deducting the above. The amounts of protein, fat, dietary fiber, ash and water are based on the nutrition labeling standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method. The amount of fat was measured by the ether extraction method, the amount of dietary fiber was measured by the Prosky method, and the amount of ash was measured. can be measured by the direct incineration method, and the amount of moisture can be measured by the reduced pressure heating drying method.

[0013] In one embodiment of the packaged beverage of the present invention, the content of 2-aminoacetophenone (X) ( The ratio of the carbohydrate concentration (Y) (unit: g / 100 mL) to the carbohydrate concentration (X) (unit: ppb) [(X) / (Y) ] is preferred from the viewpoint of improving the richness of a good-quality flavor even though it is a low-sugar beverage. Preferably, it is 1.8 or more, more preferably 2.0 or more, even more preferably 2.2 or more, and even more preferably Preferably, it is 2.4 or more, and preferably, it is 5000 or less, more preferably, it is 4000. It is more preferably 3000 or less, and even more preferably 2500 or less.

[0014] In one embodiment of the packaged beverage of the present invention, the carbohydrate concentration (Y) is 1.5 g / 100 mL or less. If the content of 2-aminoacetophenone (X) is less than 3.0 g / 100 mL, The above range is preferable, but more preferably 2.0 mass ppb or more, and more preferably 4. 0 ppb by mass or more, more preferably 7.0 ppb by mass or more, and even more preferably 12.0 ppb by mass or more. It is preferably 20.0 ppb by mass or more, more preferably 20.0 ppb by mass or more, and even more preferably 500 ppb by mass or less, more preferably 400 ppb by mass or less, even more preferably 30 It is 0 ppb by mass or less.

[0015] In addition, when the carbohydrate concentration (Y) is 1.5 g / 100 mL or more and less than 3.0 g / 100 mL, In this case, the content of 2-aminoacetophenone (X) (unit: mass ppb) and the carbohydrate concentration (Y) ( The ratio [(X) / (Y)] of the amount of the saturation agent (unit: g / 100 mL) to the amount of the saturation agent (unit: g / 100 mL) is preferably within the above-mentioned range, but more preferably Preferably, it is 2.5 or more, more preferably, it is 3.0 or more, and even more preferably, it is 5.0 or more, and especially Preferably, it is 10.0 or more, more preferably, it is 1000 or less, and even more preferably It is preferably 500 or less, more preferably 250 or less, and particularly preferably 150 or less.

[0016] In one embodiment of the packaged beverage of the present invention, the carbohydrate concentration (Y) is 1.0 g / 100 mL or less. If the content of 2-aminoacetophenone is less than 1.5 g / 100 mL, the content of 2-aminoacetophenone (X) is The above range is preferable, but more preferably 1.5 mass ppb or more, and more preferably 2. 0 mass ppb or more, more preferably 3.0 mass ppb or more, and even more preferably 7.0 mass ppb or more. The concentration is preferably 12.0 mass ppb or more, more preferably 5.0 mass ppb or more. 00 ppb by mass or less, more preferably 400 ppb by mass or less, and even more preferably 300 ppb by mass or less. It is below ppb by mass.

[0017] In addition, the carbohydrate concentration (Y) is 1.0 g / 100 mL or more and less than 1.5 g / 100 mL. In this case, the content of 2-aminoacetophenone (X) (unit: mass ppb) and the carbohydrate concentration (Y) The ratio [(X) / (Y)] of the amount of the saturation agent (unit: g / 100 mL) is preferably within the above range, but More preferably, it is 2.5 or more, further preferably, it is 5.0 or more, and further more preferably, it is 10.0 or more. It is particularly preferably 15.0 or more, more preferably 1000 or less, and even more preferably It is preferably 500 or less, even more preferably 400 or less, and particularly preferably 300 or less.

[0018] In one embodiment of the packaged beverage of the present invention, the carbohydrate concentration (Y) is 0.5 g / 100 mL or less. If the content of 2-aminoacetophenone (X) is less than 1.0 g / 100 mL, The above range is preferable, but more preferably 1.3 mass ppb or more, and even more preferably 2. 0 mass ppb or more, even more preferably 5.0 mass ppb or more, particularly preferably 8.0 mass ppb or more ppb or more, more preferably 500 mass ppb or less, and even more preferably 400 It is preferably ppb by mass or less, and even more preferably 300 ppb by mass or less.

[0019] In addition, the carbohydrate concentration (Y) is 0.5 g / 100 mL or more and less than 1.0 g / 100 mL. In this case, the content of 2-aminoacetophenone (X) (unit: mass ppb) and the carbohydrate concentration (Y) The ratio [(X) / (Y)] of the amount of the saturation agent (unit: g / 100 mL) is preferably within the above range, but More preferably, it is 2.5 or more, further preferably, it is 5.0 or more, and further more preferably, it is 10.0 or more. , particularly preferably 15.0 or more, more preferably 2000 or less, and even more preferably It is preferably 1000 or less, even more preferably 800 or less, and particularly preferably 600 or less.

[0020] In one embodiment of the packaged beverage of the present invention, the carbohydrate concentration (Y) is less than 0.5 g / 100 mL. If the content of 2-aminoacetophenone (X) is less than 100%, the above-mentioned range is preferable. More preferably, the concentration is 1.3 ppb by mass or more, even more preferably, 2.0 ppb by mass or more, and even more preferably, Preferably, the concentration is 3.0 mass ppb or more, and particularly preferably 5.0 mass ppb or more. More preferably, the concentration is 500 ppb by mass or less, even more preferably, the concentration is 400 ppb by mass or less, and even more preferably, the concentration is 500 ppb by mass or less. It is preferably 300 ppb by mass or less.

[0021] In addition, when the carbohydrate concentration (Y) is less than 0.5 g / 100 mL, 2-aminoacetophenone Enone content (X) (unit: mass ppb) and carbohydrate concentration (Y) (unit: g / 100 mL) The ratio [(X) / (Y)] is preferably within the above-mentioned range, more preferably 5.0 or more, More preferably, it is 7.0 or more, even more preferably, it is 10.0 or more, and particularly preferably, it is 15.0 or more. More preferably, it is 2000 or less, even more preferably, it is 1600 or less, and even more preferably, it is 2000 or less. It is preferably 1200 or less, and particularly preferably 800 or less.

[0022] The bottled beverage of one embodiment of the present invention may be a beverage packed in a container. Examples include bottles, plastic bottles, cans, or barrels, but are particularly suitable for items that are easy to carry. From the viewpoint of ease, cans, bottles, and plastic bottles are preferred.

[0023] In one embodiment of the packaged beverage of the present invention, the content (X) of 2-aminoacetophenone is as described above. There is no restriction on the type of beverage as long as it is prepared within the range. In one embodiment of the packaged beverage of the present invention, the type of beverage is, for example, beer taste. Beverages, wine, sake, plum wine, whiskey, brandy, shochu, rum, gin, liqueur Alcoholic or non-alcoholic beverages such as tea, soft drinks, coffee, Cocoa drinks, jelly drinks, dairy drinks, soy milk, nutritional drinks, beauty drinks, etc. can be done.

[0024] Among these, the effect of adjusting the content of 2-aminoacetophenone (X) In order to more effectively improve the richness of the good-quality flavor, the following (i) to (iii) are provided: It is preferable that the composition satisfies one or more of the following conditions (i) to (iii): It is more preferable that (i) The raw materials contain at least malt or unmalted wheat or grain. (ii) The malt usage ratio is 50 to 100% by mass. (iii) It is a fermented alcoholic beverage.

[0025] The packaged beverage according to one embodiment of the present invention is preferably a beer-taste beverage. More preferably, the beer-flavored beverage is a fermented malt beverage, and the above (i) to (ii) A beer-taste beverage that satisfies all of i) is even more preferable. In this specification, the term "fermented malt beverage" refers to a beverage that uses barley as a raw material and is fermented. It means a beverage that has been fermented, preferably using malt as a raw material. It is a beverage. The following describes a "beer-taste beverage" that is suitable as a packaged beverage according to one embodiment of the present invention. The above aspects will be described.

[0026] 2. Beer-flavored beverages In this specification, the term "beer-flavored beverage" refers to an alcoholic beverage that has a beer-like flavor. In other words, the beer-taste beverage in this specification refers to: Unless otherwise specified, any carbonated beverage having a beer flavor is included. , esters and higher alcohols (e.g., isoamyl acetate, ethyl acetate, n-propanol This also includes carbonated beverages containing beer flavorings such as alcohol, isobutanol, and acetaldehyde. Includes. Types of beer-flavored beverages include, for example, alcohol-containing beer-flavored beverages, This also includes beer-flavored beverages with an alcohol content of less than 1 (v / v)%.

[0027] The alcohol content of the beer-flavored beverage is not particularly limited, but is preferably 1 to 20 (v / v)%, more preferably 2 to 15 (v / v)%, and even more preferably 3 to 10 (v / v)%. It is. In this specification, the alcohol content is expressed as a percentage based on volume / volume (v / v%). The alcohol content of the beverage shall be indicated by any known method. It can be measured, for example, by a vibration type density meter.

[0028] Beer-flavored beverages contain spirits derived from grains as well as alcohol. It may contain. In this specification, spirits refers to alcoholic beverages made from grains such as wheat, rice, buckwheat, and corn. The mixture is then saccharified using malt or, if necessary, an enzyme agent, fermented using yeast, and then distilled. The grain used to make spirits is preferably barley.

[0029] The color of the beer-flavored beverage is not particularly limited, but may be amber or golden like regular beer. Color: black like dark beer, or colorless and transparent, or with the addition of colorings, etc. The color of the beer-taste beverage can be distinguished by the naked eye. However, it may be specified by total light transmittance, chromaticity, etc.

[0030] The pH of the beer-taste beverage is not particularly limited, but is preferably 2.0 to 4.5. If the pH of the beer-flavored beverage is 4.5 or less, the growth of microorganisms can be suppressed, and if the pH is 2 If it is .0 or higher, the flavor of the beverage is likely to be improved. The pH of the alcohol-containing beer-taste beverage is preferably 3.0 to 4.5. and the pH of the non-alcohol beer-taste beverage is preferably less than 4.0.

[0031] The total extract amount of the beer-flavored beverage is not particularly limited, but may be a light and refreshing flavor for the beer-flavored beverage. From the viewpoint of providing a pleasant drinking experience, in the case of alcoholic beer-flavored beverages, is 18% by mass or less, more preferably 15% by mass or less, and further preferably 13% by mass or less. In the case of non-alcoholic beer-flavored beverages, the content is preferably 1.5% by weight or less. It is more preferably 1.1% by weight or less, and even more preferably 0.80% by weight or less. In this specification, the "total extract amount" refers to the amount of alcohol in beverages with an alcohol content of 1 (v / v)% or more. In the case of alcoholic beverages, the extract content as defined by the Japanese Liquor Tax Law, that is, the original volume at a temperature of 15°C, Amount 100cm 3 The number of grams of non-volatile matter contained in a beverage is called the alcohol content of 1 (v / v). For beverages with less than v%, the degassed samples were tested using the International Technical Committee of Brewers (B.B. Extract value (mass%) measured according to "Beer Analysis Method 7.2 Extract" specified by the COJ This refers to.

[0032] 2.1 Raw Materials The main ingredients of beer-flavored beverages are water and malt, but hops are preferred. In addition, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, Acidulants and the like may also be used. The raw materials are adjusted so that the carbohydrate concentration (Y) of the resulting beer-taste beverage falls within the above-mentioned range. It is preferable that the material is appropriately selected.

[0033] Malt is the seed of grains such as barley, wheat, rye, oats, oats, pearl barley, and oats. It refers to the seeds that have been germinated, dried, and then the roots removed, regardless of place of origin or variety. good. In one embodiment of the present invention, it is preferable to use barley malt. Barley is one of the most commonly used malts for making alcoholic beverages. There are varieties of barley such as row barley and six-row barley, and any of them can be used. In addition, when using colored malt, different types of colored malt can be used. may be used in suitable combination, or one type of colored malt may be used.

[0034] Also, grains other than malt may be used together with the malt. Such grains include, for example, wheat, barley, rye, and oats that do not fall under the category of malt. Barley, oats, pearl barley, oats, etc.), rice (white rice, brown rice, etc.), corn, corn , potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and their derivatives Examples include the obtained starch and extracts thereof.

[0035] In beer-flavored beverages, the amount of beer per 100% of the total amount of ingredients excluding hops and water The amount of malt used (malt usage ratio) is preferably 1 to 100 mass%, more preferably 3. The content is preferably 0 to 100% by mass, and more preferably 50 to 100% by mass.

[0036] The form of hops used in one embodiment of the present invention may be, for example, pelleted hops or powdered hops. The hops used may be isomerized hops, reduced hops, etc. Processed hop products may also be used. The amount of hops added may be adjusted as appropriate, but is preferably 0.00% based on the total amount of the beverage. 01 to 1 mass%.

[0037] Sweeteners include commercially available saccharified liquids made by decomposing grain-derived starch with acids or enzymes, and commercially available Sugars such as starch syrup, sugars with three or more sugars, sugar alcohols, natural sweeteners such as stevia, artificial sweeteners, etc. Examples include: These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. In addition, the types of grains from which starch is produced, the methods of refining starch, and hydrolysis by enzymes and acids There are no particular limitations on the treatment conditions. For example, the conditions for hydrolysis using an enzyme or acid can be appropriately adjusted. By setting the ratio of maltose to sugar, sugars with a higher ratio of maltose may be used. fructose, glucose, maltose, trehalose, maltotriose and the like It is also possible to use a solution thereof (sugar solution), etc. In addition, artificial sweeteners include, for example, aspartame and acesulfame potassium (acesulfame Sulfame K), sucralose, etc.

[0038] Examples of water-soluble dietary fiber include resistant dextrin, polydextrose, and guar gum. - Gum hydrolyzate, pectin, glucomannan, alginic acid, laminarin, fucoidin, caramel From the viewpoint of versatility such as stability and safety, indigestible dextrin or Polydextrose is preferred.

[0039] In beer-taste beverages, the bitterness is preferably imparted by hops or the like. Furthermore, a bittering agent or a bitterness imparting agent may be used. The bittering agent or bitterness imparting agent is not particularly limited, and may be a bittering agent added to ordinary beer or happoshu. Examples of the usable substances include rose wax, lychee, anise, juniper, and saffron. , basil, Ganoderma lucidum, laurel, basil, Ganoderma lucidum, mulberry, citrus extract, Bitter melon extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, Kidachiaro Extract of lily of the valley, extract of rosemary, extract of lychee, extract of laurel, extract of sage, Wei extract, etc.

[0040] The antioxidant is not particularly limited, and may be used as an antioxidant in ordinary beer or low-malt beer. Examples of suitable glycerides include ascorbic acid, erythorbic acid, and catechin. Can be obtained.

[0041] The flavoring is not particularly limited, and a general beer flavoring may be used. The additives are used to give the brewer a beer-like flavor, and contain brewing ingredients that are produced by fermentation. Included. Beer-flavored beverages contain ethyl acetate, which is produced by alcoholic fermentation. However, ethyl acetate also functions as a flavoring agent. If alcohol fermentation is involved in the manufacturing process, there is no particular need to add beer flavorings separately. If desired, beer flavorings may be added. Beer flavorings other than ethyl acetate include esters and higher alcohols. Specifically, isoamyl acetate, n-propanol, isobutanol, and acetaldehyde are used. In order to enhance the beer-like flavor, ethyl acetate is added separately. You may do so.

[0042] The acidulant is not particularly limited as long as it has a sour taste. For example, phosphoric acid, Enic acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta-lactone or a salt thereof. Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, Phytic acid, acetic acid, succinic acid or salts thereof are preferred, and phosphoric acid, citric acid, lactic acid, tartaric acid are preferred. More preferred is the acid, acetic acid, or a salt thereof. These acidulants may be used alone or in combination of two or more kinds.

[0043] 2.2 Carbon dioxide The carbon dioxide contained in beer-flavored beverages may be produced by utilizing the carbon dioxide contained in the raw materials. Alternatively, it may be dissolved by mixing with carbonated water or adding carbon dioxide gas. If alcoholic fermentation occurs during the manufacturing process of a beer-type beverage, The carbon dioxide gas used can be used as is, but it is recommended to add carbonated water to adjust the amount of carbon dioxide gas. It may also be manufactured.

[0044] The amount of carbon dioxide contained in a beer-flavored beverage is expressed by the carbonation pressure of the beverage. This is not particularly limited as long as it does not interfere with the effects of the present invention. The upper limit of the pressure is 5.0kg / cm 2 , 4.5kg / cm 2 , or 4.0 kg / cm 2 and , the lower limit is 0.20kg / cm 2 , 0.50kg / cm 2 , or 1.0kg / cm 2 and Any of these upper and lower limits may be combined. For example, the carbonation pressure of the beverage may be: 0.20kg / cm 2 More than 5.0kg / cm 2 Below 0.50kg / cm 2 More than 4.5k g / cm 2 Less than or equal to 1.0kg / cm 2 More than 4.0kg / cm 2 It may be . 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 a gas pressure gauge. After the measurement, open the stopcock of the gas pressure gauge to release the gas, close the stopcock again, and vibrate the gas pressure gauge. The method of reading the value when the pointer reaches a certain position by moving it back and forth, or by using a commercially available gauge It can be measured using a pressure measuring device.

[0045] 2.3 Other additives The beer-taste beverage may contain various additives as necessary within the scope of the invention. may be added. Such additives include, for example, colorants, foam-forming agents, fermentation promoters, yeast extracts, peanuts, and other additives. Examples of seasonings include protein-based substances such as peptide-containing substances, and amino acids. Coloring agents are used to give beverages a beer-like color, such as caramel coloring. The foam forming agent can be used to produce a beer-like foam in the beverage or to add a foam to the beverage. It is used to maintain the foam of ingredients, and is made from plant saponin such as soybean saponin and quillaja saponin. Extracted saponin-based substances, plant proteins such as corn and soybeans, and peptide-containing substances, bovine serum Protein substances such as albumin, yeast extract, etc. can be used as appropriate. The fermentation promoter is used to promote fermentation by yeast. For example, Extracts, rice and wheat bran components, vitamins, minerals, etc. are used alone or in combination. It is possible.

[0046] 2.4 Manufacturing method of beer-taste beverage The method for producing a beer-taste beverage includes the following steps (1) and (2): can be done. Step (1): A step of preparing a fermentation raw material liquid by saccharifying a mixture containing water and malt. Step (2): A step of adding yeast to the fermentation raw material liquid to carry out alcoholic fermentation.

[0047] In one embodiment of the present invention, the content (X) of 2-aminoacetophenone is The content (X) is adjusted to fall within the range of the steps (1) and (2). 2) may be carried out simultaneously with at least one of the steps (1) and (2), and if It may be carried out separately or after the step (2).

[0048] <Process (1)> Step (1) is a step of saccharifying a mixture containing water and malt to prepare a fermentation raw material liquid. do. The method for preparing the fermentation raw material liquid is to add raw materials such as water and malt to a brewing kettle or brewing tank, A method in which an enzyme such as amylase is added as necessary to prepare a mixture, which is then saccharified. The resulting fermentation liquid is then filtered, boiled, and coagulated in a clarification tank. It is preferable to remove solid matters such as proteins.

[0049] In addition, the mixture to be subjected to saccharification treatment may contain, in addition to water and malt, hops, dietary fiber, sweeteners, Antioxidants, bittering agents, flavorings, acidulants, colorings, etc. may also be added. These may be added before or during the saccharification treatment. They may be added after the completion of the fermentation process. They may also be added after the alcoholic fermentation process. .

[0050] In this step, the mixture to which the raw materials have been added is heated to saccharify the starch in the raw materials. . The temperature and time of saccharification process depend on the type of malt used, the malt ratio, water and raw materials other than malt. Adjust as appropriate depending on the ingredients, type and amount of yeast used, etc.

[0051] <Process (2)> In step (2), yeast is added to the fermentation raw material liquid obtained by the saccharification treatment in step (1), and the fermentation is performed. This is the process where cole fermentation takes place. The yeast used in this process is selected taking into consideration the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc. For example, commercially available yeast such as Weihenstephan-34 strain can be used. This can be done. The yeast may be added to the raw material liquid as a yeast suspension, or the yeast may be centrifuged or sedimented. A concentrated slurry of the mother may be added to the stock solution. After centrifugation, the supernatant is completely removed. The amount of yeast added to the stock solution can be appropriately determined. For example, ×10 6 cells / ml ~ 1 × 10 8 cells / ml.

[0052] The fermentation temperature, fermentation period, and other conditions for alcoholic fermentation can be set appropriately. However, for example, the fermentation conditions for the production of regular beer and happoshu are 8 to 25°C and 5 The fermentation process may be carried out under the following conditions: ) or the pressure may be changed.

[0053] After alcoholic fermentation, the yeast is removed using a filter, and water, flavoring, acidulant, and color are added as needed. Additives such as chlorine may also be added.

[0054] The beer-taste beverage obtained in this way is filled into specified containers and sold on the market as a product. circulate in the market. The method for packaging the beer-taste beverage is not particularly limited, and may be any method known to those skilled in the art. The beer-taste beverage is filled into a container by the packaging process. The containers used in the packaging process are of any shape and material. The details are as described above. EXAMPLES

[0055] The present invention will be described in more detail below with reference to examples. is not restricted.

[0056] Examples 1 to 17, Comparative Example 1 The crushed malt is put into a brewing tank containing 40L of hot water kept at 52℃, and then the malt is brewed at 52℃. The temperature was then increased stepwise to 70°C for 40 minutes and 76°C for 5 minutes. After the mixture was stirred and held, it was filtered to remove the malt residue and obtain wort. The wort was boiled by adding the fermentation mix. After boiling, the wort was subjected to solid-liquid separation, and the resulting clear wort was After cooling, yeast was added and fermented for 7 days to prepare a fermented solution. The prepared fermentation solution was then diluted with water as appropriate to obtain the carbohydrate concentrations shown in Tables 1 to 4. At the same time, 2-aminoacetophenone was added so as to obtain the content (X) shown in Tables 1 to 4. These were then added to obtain beer-taste beverages.

[0057] The resulting beer-flavored beverages were then evaluated by five trained panelists. The score for the "quality depth of flavor" of the beverage is based on the following criteria: The evaluation was done in increments of 0.05 in the range of 0 (minimum value) to 0 (minimum value). Prepare samples that meet the above criteria "4", "3", "2", "1" and "0" in advance and We aimed to standardize standards among panelists. In addition, in all of the sensory evaluations in Tables 1 to 4, there was no difference in the taste between the panelists for the same beverage. No differences in scores above 2.0 were identified. (Score criteria for good flavor depth) "4": A very clear, rich, high-quality flavor. - "3": There is a clear sense of rich, high-quality flavor. - "2": Feel the richness of the quality flavor. "1": The flavor is slightly rich. "0": No depth of flavor at all. Then, based on the average scores of the five panelists, each beer was ranked according to the following criteria: The taste beverages were evaluated for their "good flavor depth." The results are shown in Tables 1 to 4. (Criteria for evaluating the depth of quality flavor) "A": The average score of the five panelists is 2.0 or higher. "B": The average score of the five panelists is between 0.7 and 2.0. "C": The average score of the five panelists is less than 0.7.

[0058] [Table 1]

[0059] [Table 2]

[0060] [Table 3]

[0061] [Table 4]

[0062] As can be seen from Tables 1 to 4, the beer-taste beverages prepared in Examples 1 to 17 had the following characteristics compared to Comparative Example 1: It can be said to be a beverage with excellent, rich flavor.

Claims

1. The content (X) of 2-aminoacetophenone, which is 1-(2-aminophenyl)ethanone, is 0.8 ppb by mass or more, The carbohydrate concentration (Y) is less than 2.0 g / 100 mL; The malt usage ratio is 50 to 100% by mass, The ratio [(X) / (Y)] of the 2-aminoacetophenone content (X) (unit: mass ppb) to the carbohydrate concentration (Y) (unit: g / 100 mL) is 1.8 or more; A packaged beverage comprising: When the carbohydrate concentration (Y) is 1.5 g / 100 mL or more and less than 2.0 g / 100 mL, the 2-aminoacetophenone content (X) is 7.0 ppb by mass or more, When the carbohydrate concentration (Y) is 1.0 g / 100 mL or more and less than 1.5 g / 100 mL, the 2-aminoacetophenone content (X) is 7.0 ppb by mass or more, When the carbohydrate concentration (Y) is 0.5 g / 100 mL or more and less than 1.0 g / 100 mL, the 2-aminoacetophenone content (X) is 5.0 ppb by mass or more, When the carbohydrate concentration (Y) is less than 0.5 g / 100 mL, the 2-aminoacetophenone content (X) is 5.0 ppb by mass or more. Packaged beverages.

2. When the carbohydrate concentration (Y) is 1.5 g / 100 mL or more and less than 2.0 g / 100 mL, the ratio [(X) / (Y)] of the 2-aminoacetophenone content (X) (unit: mass ppb) to the carbohydrate concentration (Y) (unit: g / 100 mL) is 3.0 or more, When the carbohydrate concentration (Y) is 1.0 g / 100 mL or more and less than 1.5 g / 100 mL, the ratio [(X) / (Y)] of the 2-aminoacetophenone content (X) (unit: mass ppb) to the carbohydrate concentration (Y) (unit: g / 100 mL) is 5.0 or more; When the carbohydrate concentration (Y) is 0.5 g / 100 mL or more and less than 1.0 g / 100 mL, the ratio [(X) / (Y)] of the 2-aminoacetophenone content (X) (unit: mass ppb) to the carbohydrate concentration (Y) (unit: g / 100 mL) is 5.0 or more, When the carbohydrate concentration (Y) is less than 0.5 g / 100 mL, the ratio [(X) / (Y)] of the 2-aminoacetophenone content (X) (unit: mass ppb) to the carbohydrate concentration (Y) (unit: g / 100 mL) is 10.0 or more. The packaged beverage according to claim 1.

3. A bottled beverage as described in claim 1 or 2, wherein the carbohydrate concentration (Y) is 1.5 g / 100 mL or more and less than 2.0 g / 100 mL.

4. The carbohydrate concentration (Y) is 1.5 g / 100 mL or more and less than 2.0 g / 100 mL, The content (X) of 2-aminoacetophenone is 10.0 ppb by mass or more, The ratio [(X) / (Y)] of the 2-aminoacetophenone content (X) (unit: mass ppb) to the carbohydrate concentration (Y) (unit: g / 100 mL) is 5.3 or more; The packaged beverage according to claim 1 or 2.

5. A bottled beverage as described in claim 1 or 2, wherein the carbohydrate concentration (Y) is 1.0 g / 100 mL or more and less than 1.5 g / 100 mL.

6. The carbohydrate concentration (Y) is 1.0 g / 100 mL or more and less than 1.5 g / 100 mL, The content (X) of 2-aminoacetophenone is 10.0 ppb by mass or more, The ratio [(X) / (Y)] of the 2-aminoacetophenone content (X) (unit: mass ppb) to the carbohydrate concentration (Y) (unit: g / 100 mL) is 10.0 or more; The packaged beverage according to claim 1 or 2.

7. A bottled beverage as described in claim 1 or 2, wherein the carbohydrate concentration (Y) is 0.5 g / 100 mL or more and less than 1.0 g / 100 mL.

8. The carbohydrate concentration (Y) is 0.5 g / 100 mL or more and less than 1.0 g / 100 mL, The content (X) of 2-aminoacetophenone is 10.0 ppb by mass or more, The ratio [(X) / (Y)] of the 2-aminoacetophenone content (X) (unit: mass ppb) to the carbohydrate concentration (Y) (unit: g / 100 mL) is 20.0 or more; The packaged beverage according to claim 1 or 2.

9. A bottled beverage as described in claim 1 or 2, wherein the carbohydrate concentration (Y) is less than 0.5 g / 100 mL.

10. The carbohydrate concentration (Y) is less than 0.5 g / 100 mL, The content (X) of 2-aminoacetophenone is 8.0 ppb by mass or more, The ratio [(X) / (Y)] of the 2-aminoacetophenone content (X) (unit: mass ppb) to the carbohydrate concentration (Y) (unit: g / 100 mL) is 15.0 or more; The packaged beverage according to claim 1 or 2.

11. The packaged beverage according to any one of claims 1 to 10, wherein ungerminated barley and its extract are not used as raw materials.

12. The packaged beverage according to any one of claims 1 to 11, which is a fermented alcoholic beverage.

13. The packaged beverage according to any one of claims 1 to 12, which is a beer-taste beverage.

14. 14. The packaged beverage according to claim 13, wherein the alcohol content of the beer-taste beverage is 1 to 20 (v / v%).

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