Soft drink

Abstract

To provide a soft drink having improved drinking experience typical of a malt-flavored drink.SOLUTION: A soft drink includes a quinine content of 0.08-10.50 mass ppm and a tartaric acid content of 3.0-140.0 mass ppm.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to soft drinks. [Background technology]

[0002] As beverages manufactured using water and malt as some of the ingredients, beer-flavored carbonated soft drinks with an alcohol content of less than 1 (v / v)% are distributed on the market, and various developments are underway. For example, Patent Document 1 discloses a technology for producing a non-alcoholic fermented beverage, in which α-glucosidase is added before the fermentation process in beer production, thereby reducing the alcohol concentration produced by approximately 40 to 55% compared to conventional methods. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 5-68528 Summary of the Invention [Problem to be solved by the invention]

[0004] General non-alcoholic beer-flavored beverages produced by the method described in Patent Document 1 often lack the drinking experience characteristic of a malt-flavored beverage. For this reason, there is a demand for soft drinks that have an improved drinking experience characteristic of a malt-flavored beverage. [Means for solving the problem]

[0005] The present invention provides a soft drink containing quinine and tartaric acid. That is, the present invention includes the following aspects. [1] A soft drink having a quinine content of 0.08 to 10.50 ppm by mass and a tartaric acid content of 3.0 to 140.0 ppm by mass. [2] The soft drink according to [1] above, further containing 0.5 ppm by mass or more of iso-α-acid. [3] The soft drink according to [2] above, having an iso-α acid content of 5.0 to 50.0 ppm by mass. [4] The soft drink according to [2] or [3] above, wherein the quinine content (unit: mass ppm) (A) and the iso-α acid content (unit: mass ppm) (B) have a value of 0.001 or more and 2,000 or less as calculated by the following formula (1): Formula (1):A / B [5] The soft drink according to any one of the above [1] to [4], which uses as an ingredient one or more selected from the group consisting of malt extract and hop extract. [6] The soft drink according to any one of the above [1] to [5], which is a malt-flavored beverage or a hop-flavored beverage. [7] The soft drink according to any one of the above [1] to [6], wherein the soft drink is a carbonated drink. [8] The soft drink is a bottled beverage, and the carbon dioxide pressure of the bottled beverage is 0.20 kgf / cm 2 More than 5.0kgf / cm 2 The soft drink described in [7] above, which is as follows: [9] A concentrate for producing the soft drink according to any one of the above [1] to [8], obtained by diluting at a dilution ratio of 1.1 to 10.

[10] The concentrate described in [9] above, which is diluted with water or carbonated water.

[11] The concentrate according to [9] or

[10] above, having a quinine content of more than 0.08 ppm by mass and not more than 105.00 ppm by mass, and a tartaric acid content of more than 3.0 ppm by mass and not more than 1400.0 ppm by mass.

[12] The concentrate according to any one of the above [9] to

[11] , wherein the concentrate is a malt-tasting beverage concentrate or a hop-tasting beverage concentrate. Effect of the Invention

[0006] The soft drink of a preferred embodiment of the present invention can be a beverage with improved drinking satisfaction. The soft drink of a preferred embodiment of the present invention can be a beverage with a drinking satisfaction typical of a malt-flavored beverage. Furthermore, the soft drink of a preferred embodiment of the present invention can be a beverage with a drinking satisfaction typical of a hop-flavored beverage. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] 1.Soft drinks In the present invention, "soft drinks" refers to juices, carbonated drinks, malt drinks, lactic acid bacteria drinks, health drinks, sports drinks, amino acid drinks, vitamin drinks, malt-flavored drinks, hop-flavored drinks, etc., but is not limited to these. In the present invention, the term "malt-taste beverage" refers to a beverage having the flavor of wort obtained from barley and / or malt, and includes beverages to which a refreshing sensation is imparted by carbon dioxide or the like. The malt-taste beverage may contain less than 1 (v / v)% alcohol. Examples of the alcohol-containing malt-taste beverage include malt-taste beverages obtained by fermentation and beverages to which alcohol has been added. Examples of the alcohol-free malt-taste beverage include beverages obtained by removing alcohol, other low-boiling point components, and low molecular weight components from malt-taste beverages obtained by fermentation. Note that the raw material for the malt-taste beverage may be any raw material having the flavor of wort obtained from barley and / or malt, and grains other than barley and malt may also be used. Examples of grains that can be used as raw materials for malt-flavored beverages include, but are not limited to, barley, malt, barley not corresponding to malt (barley, wheat, rye, oats, oats, pearl barley, oats, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained therefrom, and extracts thereof (malt extract, etc.), etc. In addition, wort obtained from barley and / or malt may be used to produce a malt-flavored beverage, or a flavoring having a flavor similar to that of wort obtained from barley and / or malt may be used. In the present invention, the term "hop-flavored beverage" refers to a beverage having a hop flavor, and is preferably a beverage having a thirst-quenching sensation obtained when using raw materials derived from hops, a refreshing sensation such as a floral aroma, and a mellow flavor. It is also preferable that the beverage further has a balanced flavor and aroma, and a taste that is easy to drink, with a good mouthfeel and smoothness. The hop-flavored beverage also includes beverages to which a refreshing sensation has been imparted by carbon dioxide or the like. The hop-flavored beverage may contain less than 1 (v / v)% alcohol. Examples of the alcohol-containing hop-flavored beverage include hop-flavored beverages obtained by fermentation and beverages to which alcohol has been added. Examples of the alcohol-free hop-flavored beverage include beverages obtained by removing alcohol, other low-boiling point components, and low-molecular-weight components from a hop-flavored beverage obtained by fermentation. In addition, instead of hops and hop extracts obtained by isoformation of α-acids, a bittering agent or a bitterness imparting agent may be used instead of hops. Examples of bittering agents and bitterness imparting agents that can be used in hop-flavored beverages include rose wax, lychee, anise, juniper nut, sage, ramie schonoskii, Ganoderma lucidum, bay leaf, mulberry, citrus extract, bitter melon extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, aloe arborescens extract, rose wax extract, lychee extract, laurel extract, sage extract, caraway extract, naringin, wormwood and wormwood extract, etc. These may be used alone or in combination of two or more.

[0008] The alcohol content of the soft drink of one embodiment of the present invention may be less than 1 (v / v)%, but is preferably less than 0.5 (v / v)%, more preferably less than 0.1 (v / v)%, even more preferably less than 0.01 (v / v)%, and even more preferably less than 0.005 (v / v)%. 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, gas chromatography.

[0009] The soft drink of one embodiment of the present invention may be a fermented beverage obtained by undergoing a fermentation process using yeast (top-fermenting yeast or bottom-fermenting yeast) in the manufacturing process and then removing the alcohol produced in the fermentation process, or it may be a non-fermented beverage prepared without undergoing such a fermentation process. When the soft drink of one embodiment of the present invention is a non-fermented beverage, carbonated beverages that have been adjusted to have a malt or hop flavor by adding flavorings including esters, higher alcohols (e.g., isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalool, 4-vinyl guaiacol, isoamyl propionate, etc.), acids (e.g., 2-methyl-2-pentenoic acid, 4-methyl-3-pentenoic acid), etc., so as to have a malt or hop flavor are also included in the non-fermented soft-tasting beverage, malt-tasting beverage, and hop-tasting beverage of one embodiment of the present invention.

[0010] In addition, the soft drinks, malt-flavored beverages, and hop-flavored beverages of one embodiment of the present invention may be malt-based soft drinks that use malt as an ingredient, or malt-free soft drinks that do not use malt, although malt-based beverages are preferred, and barley malt-based beverages are more preferred.

[0011] Such general soft drinks tend to be insufficient in response to their low alcohol content. Adding a sweetener to improve response tends to reduce the refreshing aftertaste. In addition, beverages containing a large amount of sweetener tend to have a poor balance of bitter aftertaste typical of soft drinks. In response to such problems, it has been found that a beverage containing quinine and tartaric acid can improve response to drinking compared to conventional soft drinks. The present invention has been made based on this finding.

[0012] The quinine content in the soft drink of one embodiment of the present invention is 0.08 to 10.5 ppm by mass based on the total amount of the soft drink; from the viewpoints of imparting a satisfying taste and improving the bitterness of the aftertaste to provide a refreshing feeling, the quinine content is preferably 0.1 ppm by mass or more, more preferably 0.2 ppm by mass or more, more preferably 0.3 ppm by mass or more, more preferably 0.4 ppm by mass or more, more preferably 0.5 ppm by mass or more, even more preferably 0.6 ppm by mass or more, even more preferably 0.7 ppm by mass or more, and still more preferably 0.8 ppm by mass or more. ppm or more, further preferably 0.9 ppm by mass or more, particularly preferably 1.0 ppm by mass or more, and further preferably 1.2 ppm by mass or more, 1.4 ppm by mass or more, 1.6 ppm by mass or more, 1.8 ppm by mass or more, 2.0 ppm by mass or more, 2.2 ppm by mass or more, 2.4 ppm by mass or more, 2.6 ppm by mass or more, 2.8 ppm by mass or more, 3.0 ppm by mass or more, 3.0 ppm by mass or more, 3.5 ppm by mass or more, 4.0 ppm by mass or more, 4.5 ppm by mass or more, 5.0 ppm by mass or more, 5.5 ppm by mass or more. , 6.0 ppm by mass or more, 6.5 ppm by mass or more, 7.0 ppm by mass or more, 8.5 ppm by mass or more, 9.0 ppm by mass or more, or 9.5 ppm by mass or more, and is preferably 10.4 ppm by mass or less, more preferably 10.3 ppm by mass or less, more preferably 10.2 ppm by mass or less, even more preferably 10.1 ppm by mass or less, even more preferably 10.0 ppm by mass or less, even more preferably 9.8 ppm by mass or less, even more preferably 9.6 ppm by mass or less, and even more preferably 9. It is 4 ppm by mass or less, more preferably 9.2 ppm by mass or less, particularly preferably 9.0 ppm by mass or less, and may further be 8.5 ppm by mass or less, 8.0 ppm by mass or less, 7.5 ppm by mass or less, 7.0 ppm by mass or less, 6.5 ppm by mass or less, 6.0 ppm by mass or less, 5.5 ppm by mass or less, 5.0 ppm by mass or less, 4.5 ppm by mass or less, 4.0 ppm by mass or less, 3.5 ppm by mass or less, 3.0 ppm by mass or less, 2.5 ppm by mass or less, 2.0 ppm by mass or less, or 1.5 ppm by mass or less.

[0013] The content of tartaric acid in the soft drink of one embodiment of the present invention is 3.0 to 140 ppm by mass based on the total amount of the soft drink. From the viewpoint of imparting a satisfying taste and improving the refreshing aftertaste, the content is preferably 3.2 ppm by mass or more, more preferably 3.4 ppm by mass or more, more preferably 3.6 ppm by mass or more, more preferably 3.8 ppm by mass or more, even more preferably 4.0 ppm by mass or more, still more preferably 4.2 ppm by mass or more, even more preferably 4.4 ppm by mass or more, and even more preferably 4.5 ppm by mass or more. Preferably, the concentration is 4.6 ppm by mass or more, more preferably 4.8 ppm by mass or more, and particularly preferably 5.0 ppm by mass or more, and further preferably 7.5 ppm by mass or more, 10.0 ppm by mass or more, 15.0 ppm by mass or more, 20.0 ppm by mass or more, 25.0 ppm by mass or more, 30.0 ppm by mass or more, 35.0 ppm by mass or more, 40.0 ppm by mass or more, 45.0 ppm by mass or more, 50.0 ppm by mass or more, 55.0 ppm by mass or more, 60.0 ppm by mass or more, 65.0 ppm by mass or more, 70.0 ppm by mass or more, or more, 75.0 ppm by mass or more, 80.0 ppm by mass or more, 85.0 ppm by mass or more, 90.0 ppm by mass or more, or 95.0 ppm by mass or more, and is preferably 135 ppm by mass or less, more preferably 130 ppm by mass or less, even more preferably 125 ppm by mass or less, still more preferably 120 ppm by mass or less, more preferably 115 ppm by mass or less, still more preferably 110 ppm by mass or less, more preferably 105 ppm by mass or less, still more preferably 100 ppm by mass or less, and particularly preferably 135 ppm by mass or less, more preferably 130 ppm by mass or less, even more preferably 125 ppm by mass or less, still more preferably 120 ppm by mass or less, more preferably 115 ppm by mass or less, still more preferably 110 ppm by mass or less, more preferably 105 ppm by mass or less, still more preferably 100 ppm by mass or less, It is preferably 145 mass ppm or less, and furthermore, 100 mass ppm or less, 95 mass ppm or less, 90 mass ppm or less, 85 mass ppm or less, 80 mass ppm or less, 75 mass ppm or less, 70 mass ppm or less, 65 mass ppm or less, 60 mass ppm The following may be 55 mass ppm or less, 50 mass ppm or less, 45 mass ppm or less, 40 mass ppm or less, 35 mass ppm or less, 30 mass ppm or less, 25 mass ppm or less, 20 mass ppm or less, 15 mass ppm or less, or 10 mass ppm or less.

[0014] The soft drink of one embodiment of the present invention preferably contains iso-α-acids in order to impart a drinking sensation more reminiscent of a beer-taste beverage. Since iso-α-acids are components derived from hops, iso-α-acids can be contained by using hops as a raw material. The content of isocyanate in a soft drink in one embodiment of the present invention is, based on the total amount of the soft drink, 0.1 mass ppm or more, 0.5 mass ppm or more, 1.0 mass ppm or more, 1.5 mass ppm or more, 2.0 mass ppm or more, 2.5 mass ppm or more, 3.0 mass ppm or more, 3.5 mass ppm or more, 4.0 mass ppm or more, 4.5 mass ppm or more, 5.0 mass ppm or more, 5.5 mass ppm or more, 6.0 mass ppm or more, 6.5 mass ppm or more, 7.0 mass ppm or more, 7.5 mass ppm or more, 8.0 mass ppm or more, 8.5 mass ppm or more, 9.0 mass ppm or more, 10 .0 mass ppm or more, 10.5 mass ppm or more, 11.0 mass ppm or more, 11.5 mass ppm or more, 12.0 mass ppm or more, 12.5 mass ppm or more, 13.0 mass ppm or more, 13.5 mass ppm or more, 14.0 mass ppm or more, 14.5 mass ppm or more, 15.0 mass ppm or more, 15.5 mass ppm or more, 16.0 mass ppm or more, 16.5 mass ppm or more, 17.0 mass ppm or more, 17.5 mass ppm or more, 18.0 mass ppm or more, 18.5 mass ppm or more, 19.0 mass ppm or more, 19.5 mass ppm or more, 20.0 mass ppm or more ppm or more, 20.5 mass ppm or more, 21.0 mass ppm or more, 21.5 mass ppm or more, 22.0 mass ppm or more, 22.5 mass ppm or more, 23.0 mass ppm or more, 23.5 mass ppm or more, 24.0 mass ppm or more, 24.5 mass ppm or more, 25.0 mass ppm or more, 25.5 mass ppm or more, 26.0 mass ppm or more, 26.5 mass ppm or more, 27.0 mass ppm or more, 27.5 mass ppm or more, 28.0 mass ppm or more, 28.5 mass ppm or more, 29.0 mass ppm or more, 29.5 mass ppm or more, 30.0 mass ppm or more, 31.0 mass ppm or more, ppm or more, 32.0 mass ppm or more, 33.0 mass ppm or more, 34.0 mass ppm or more, 35.0 mass ppm or more, 37.0 mass ppm or more, and also 40.0 mass ppm or more, 45.0 mass ppm or less, 40.0 mass ppm or less, 35.0 mass ppm or less, 34.0 mass ppm or less, 33.0 mass ppm or less, 32.0 mass ppm or less, 31.0 mass ppm or less, 30.0 mass ppm or less, 29.5 mass ppm or less, 29.0 mass ppm or less, 28.5 mass ppm or less, 28.0 mass ppm or less, 27.5 mass ppm or less, 27.0 mass ppm or less, 26.5 mass ppm or less, 26.0 mass ppm or less, 25.5 mass ppm or less, 25.0 mass ppm or less, 24.5 mass ppm or less, 24.0 mass ppm or less Lower, 23.5 mass ppm or less, 23.0 mass ppm or less, 22.5 mass ppm or less, 22.0 mass ppm or less, 21.5 mass ppm or less, 21.0 mass ppm or less, 20.5 quality Quantity ppm or less, 20.0 mass ppm or less, 19.5 mass ppm or less, 19.0 mass ppm or less, 18.5 mass ppm or less, 18.0 mass ppm or less, 17.5 mass ppm or less, 17.0 mass ppm or less, 16.5 mass ppm or less, 16.0 mass ppm or less, 15.5 mass ppm or less, 15.0 mass ppm or less, 14.5 mass ppm or less, 14.0 mass p pm or less, 13.5 mass ppm or less, 13.0 mass ppm or less, 12.5 mass ppm or less, 12.0 mass ppm or less, 11.5 mass ppm or less, 11.0 mass ppm or less, 10 .5 mass ppm or less, 10.0 mass ppm or less, 9.5 mass ppm or less, 9.0 mass ppm or less, 8.5 mass ppm or less, 8.0 mass ppm or less, 7.5 mass ppm or less, 7. 0 mass ppm or less, 6.5 mass ppm or less, 6.0 mass ppm or less, 5.5 mass ppm or less, 5.0 mass ppm or less, 4.5 mass ppm or less, 4.0 mass ppm or less, 3.5 mass ppm or less, 3.0 mass ppm or less, 2.5 mass ppm or less, 2.0 mass ppm or less, 1.5 mass ppm or less, 1.0 mass ppm or less, 0.5 mass ppm or less. .

[0015] On the other hand, the content of iso-α acids in soft drinks that do not use hops may be 0.1 ppm by mass or less based on the total amount of the soft drink. In this specification, the content of iso-α acids refers to the value 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, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0016] When the soft drink of one embodiment of the present invention contains iso-α acid, in order to improve the balance between the sourness and bitterness of the soft drink, the value of the above formula (1) (quinine content (A) / iso-α acid content (B)) is set to 0.001 or more, 0.005 or more, 0.010 or more, 0.020 or more, 0.030 or more, 0.040 or more, 0.050 or more, 0.060 or more, 0.070 or more, 0.080 or more, 0.090 or more, 0.100 or more, 0.120 or more, 0.140 or more, 0.160 or more, 0.180 or more, 0.200 or more, 0.220 or more, 0.240 or more, 0.260 or more, 0.280 or more. above, 0.300 or more, 0.320 or more, 0.340 or more, 0.360 or more, 0.380 or more, 0.400 or more, 0.420 or more, 0.440 or more, 0.460 or more, 0.480 or more, 0.500 or more, 0.520 or more, 0.540 or more, 0.560 or more, 0.580 or more, 0.600 or more, 0.620 or more, 0.640 or more, 0.660 or more, 0.680 or more, 0.700 or more, 0.720 or more, 0.740 or more, 0.760 or more, 0.780 or more, 0.800 or more, 0.820 or more, 0.840 or more, 0.860 or more, 0.880 or more, 0.900 or more, It may be 0.920 or more, 0.940 or more, 0.960 or more, 0.980 or more, 1.000 or more, 1.050 or more, 1.100 or more, 1.150 or more, 1.200 or more, 1.250 or more, 1.300 or more, 1.350 or more, 1.400 or more, 1.450 or more, 1.500 or more, 1.550 or more, 1.600 or more, 1.650 or more, 1.700 or more, 1.750 or more, 1.800 or more, 1.850 or more, 1.900 or more, 1.950 or more, or 2.000 or more, or 2.000 or less, 1.950 or less, 1.900 or less, 1.850 or less, 1.800 or less. , 1.750 or less, 1.700 or less, 1.650 or less, 1.600 or less, 1.550 or less, 1.500 or less, 1.450 or less, 1.400 or less, 1.350 or less, 1.300 or less, 1.250 or less, 1.200 or less, 1.150 or less, 1.100 or less, 1.050 or less, 1.00 0 or less, 0.980 or less, 0.960 or less, 0.940 or less, 0.920 or less, 0.900 or less, 0.880 or less, 0.860 or less, 0.840 or less, 0.820 or less, 0.800 or less, 0.780 or less, 0.760 or less, 0.740 or less, 0.720 or less, 0.700 or less, 0.680 or less, 0.660 or less, 0.640 or less, 0.620 or less, 0.600 or less, 0.580 or less, 0.560 or less, 0.540 or less, 0.520 or less, 0.500 or less, 0.4 80 or less, 0.460 or less, 0.440 or less, 0.420 or less, 0.400 or less, 0.380 or less, 0.360 or less, 0.340 or less, 0.320 or less, 0.300 or less, 0.280 It may be 0.260 or less, 0.240 or less, 0.220 or less, 0.200 or less, 0.180 or less, 0.160 or less, 0.140 or less, 0.120 or less, 0.100 or less, 0.090 or less, 0.080 or less, 0.070 or less, 0.060 or less, 0.050 or less, 0.040 or less, 0.030 or less, 0.020 or less, 0.010 or less, or 0.005 or less.

[0017] The soft drink of one embodiment of the present invention preferably further contains acesulfame potassium. By containing acesulfame potassium, the soft drink can have an improved drinking experience.

[0018] In the soft drink of one embodiment of the present invention, the content of acesulfame potassium is, from the viewpoint of providing a beverage with improved drinking satisfaction, preferably 1.0 ppm by mass or more, more preferably 3.0 ppm by mass or more, even more preferably 5.0 ppm by mass or more, even more preferably 7.0 ppm by mass or more, and particularly preferably 10.0 ppm by mass or more, and may further be 12.0 ppm by mass or more, 14.0 ppm by mass or more, 15.0 ppm by mass or more, 17.0 ppm by mass or more, 19.0 ppm by mass or more, 20.0 ppm by mass or more, or 22.0 ppm by mass or more, based on the total amount of the soft drink. Furthermore, the content of acesulfame potassium in the soft drink of one embodiment of the present invention, from the viewpoint of the balance between sourness and bitterness, is preferably 700.0 ppm by mass or less, more preferably 600.0 ppm by mass or less, more preferably 500.0 ppm by mass or less, more preferably 450.0 ppm by mass or less, even more preferably 400.0 ppm by mass or less, even more preferably 350 ppm by mass or less, still more preferably 300.0 ppm by mass or less, particularly preferably 250.0 ppm by mass or less, and may even be 200.0 ppm by mass or less, 150.0 ppm by mass or less, 100.0 ppm by mass or less, 90.0 ppm by mass or less, 80.0 ppm by mass or less, 70.0 ppm by mass or less, 60.0 ppm by mass or less, 50.0 ppm by mass or less, or 40.0 ppm by mass or less, based on the total amount of the soft drink.

[0019] The soft drink of one embodiment of the present invention preferably further contains sucralose, which can provide a soft drink with improved drinking experience.

[0020] In the soft drink of one embodiment of the present invention, the content of sucralose is, from the viewpoint of providing a beverage with an improved drinking experience, preferably 0.5 ppm by mass or more, more preferably 1.0 ppm by mass or more, even more preferably 2.0 ppm by mass or more, even more preferably 3.0 ppm by mass or more, and particularly preferably 5.0 ppm by mass or more, and may further be 6.0 ppm by mass or more, 8.0 ppm by mass or more, 10.0 ppm by mass or more, 12.0 ppm by mass or more, 14.0 ppm by mass or more, 16.0 ppm by mass or more, or 18.0 ppm by mass or more, based on the total amount of the soft drink. Furthermore, the content of sucralose in the soft drink of one embodiment of the present invention, from the viewpoint of the balance between sourness and bitterness, is preferably 200.0 ppm by mass or less, more preferably 100.0 ppm by mass or less, more preferably 80.0 ppm by mass or less, more preferably 60.0 ppm by mass or less, even more preferably 40.0 ppm by mass or less, even more preferably 30 ppm by mass or less, still more preferably 20 ppm by mass or less, particularly preferably 10.0 ppm by mass or less, and may even be 9.0 ppm by mass or less, 7.0 ppm by mass or less, 5.0 ppm by mass or less, 4.0 ppm by mass or less, 3.0 ppm by mass or less, 2.0 ppm by mass or less, or 1.0 ppm by mass or less, based on the total amount of the soft drink.

[0021] The soft drink of one embodiment of the present invention preferably further contains lactic acid. By containing lactic acid, the soft drink can have an improved drinking experience.

[0022] In the soft drink of one embodiment of the present invention, the content of lactic acid is, from the viewpoint of providing a beverage with improved drinking experience, preferably 1.0 ppm by mass or more, more preferably 10.0 ppm by mass or more, even more preferably 15.0 ppm by mass or more, even more preferably 20.0 ppm by mass or more, even more preferably 25.0 ppm by mass or more, even more preferably 30.0 ppm by mass or more, even more preferably 35.0 ppm by mass or more, even more preferably 40.0 ppm by mass or more, even more preferably 45.0 ppm by mass or more, particularly preferably 50.0 ppm by mass or more, and may even be 60.0 ppm by mass or more, 70.0 ppm by mass or more, 80.0 ppm by mass or more, 90.0 ppm by mass or more, or 100.0 ppm by mass or more, based on the total amount of the soft drink. Furthermore, from the standpoint of the balance between sourness and bitterness, the lactic acid content of the soft drink of one embodiment of the present invention is preferably 700.0 ppm by mass or less, more preferably 600.0 ppm by mass or less, even more preferably 500.0 ppm by mass or less, even more preferably 400.0 ppm by mass or less, even more preferably 300.0 ppm by mass or less, even more preferably 200.0 ppm by mass or less, even more preferably 150.0 ppm by mass or less, even more preferably 100.0 ppm by mass or less, even more preferably 80.0 ppm by mass or less, even more preferably 70.0 ppm by mass or less, even more preferably 60.0 ppm by mass or less, and more particularly preferably 50.0 ppm by mass or less, and may also be 40.0 ppm by mass or less, 30.0 ppm by mass or less, 20.0 ppm by mass or less, or 10.0 ppm by mass or less.

[0023] The soft drink of one embodiment of the present invention preferably further contains ascorbic acid. By containing ascorbic acid, the soft drink can have an improved drinking experience.

[0024] In the soft drink of one embodiment of the present invention, the content of ascorbic acid is, from the viewpoint of providing a beverage with improved drinking experience, preferably 1.0 ppm by mass or more, more preferably 10.0 ppm by mass or more, even more preferably 20.0 ppm by mass or more, even more preferably 30.0 ppm by mass or more, even more preferably 40.0 ppm by mass or more, even more preferably 50.0 ppm by mass or more, even more preferably 60.0 ppm by mass or more, even more preferably 70.0 ppm by mass or more, even more preferably 80.0 ppm by mass or more, even more preferably 90.0 ppm by mass or more, particularly preferably 100.0 ppm by mass or more, and may even be 120.0 ppm by mass or more, 140.0 ppm by mass or more, 160.0 ppm by mass or more, 180.0 ppm by mass or more, or 200.0 ppm by mass or more, based on the total amount of the soft drink. Furthermore, from the standpoint of the balance between sourness and bitterness, the content of ascorbic acid in the soft drink of one embodiment of the present invention is preferably 700.0 ppm by mass or less, more preferably 600.0 ppm by mass or less, even more preferably 500.0 ppm by mass or less, even more preferably 400.0 ppm by mass or less, even more preferably 300.0 ppm by mass or less, even more preferably 250.0 ppm by mass or less, even more preferably 200.0 ppm by mass or less, even more preferably 150.0 ppm by mass or less, particularly preferably 100.0 ppm by mass or less, and may also be 80.0 ppm by mass or less, 60.0 ppm by mass or less, 40.0 ppm by mass or less, or 20.0 ppm by mass or less.

[0025] In this specification, the contents of quinine, tartaric acid, lactic acid, and ascorbic acid in a soft drink can be measured by high performance liquid chromatography. In the present specification, the contents of sucralose and acesulfame potassium in soft drinks can also be measured by high performance liquid chromatography.

[0026] The calorie content of the soft drink according to one embodiment of the present invention is preferably less than 5 kcal per 100 mL. By making the drink such a low-calorie drink, it is possible to provide a drink that is acceptable to health-conscious consumers. The calorie content can be controlled by adjusting the composition and amount of the raw materials (e.g., malt, grains such as barley, hops, etc.). The calories of a soft drink can be calculated as the sum of the measured amounts of each nutritional component multiplied by the energy conversion coefficient for each component (protein: 4 kcal / g, lipids: 9 kcal / g, carbohydrates: 4 kcal / g, dietary fiber: 2 kcal / g, alcohol: 7 kcal / g, organic acids: 3 kcal / g).

[0027] The pH of the soft drink of one embodiment of the present invention is not particularly limited, but is preferably less than 4.6, more preferably less than 4.4, even more preferably less than 4.2, and may also be less than 4.0, less than 3.8, less than 3.6, less than 3.4, less than 3.2, or less than 3.0. From the viewpoint of suppressing the growth of microorganisms and providing a beverage with improved flavor, the pH is preferably 2.0 or more, more preferably 2.2 or more, even more preferably 2.4 or more, even more preferably 2.6 or more, particularly preferably 2.8 or more, and may also be 3.0 or more, 3.2 or more, 3.4 or more, or 3.6 or more.

[0028] The total extract content of the soft drink of one embodiment of the present invention is not particularly limited, but from the viewpoint of providing a beverage with a light and pleasant taste, it is preferably 1.5 mass% or less, more preferably 1.1 mass% or less, even more preferably 0.80 mass% or less, and even more preferably less than 0.50 mass%. In this specification, "total extract amount" refers to the extract value (mass%) measured on a degassed sample in accordance with "7.2 Extract" of the Revised BCOJ Beer Analysis Methods compiled by the Brewers Association of Japan (BCOJ International Technical Committee) (published by the Brewing Society of Japan, revised and expanded in 2013).

[0029] The color of the soft drink of one embodiment of the present invention is not particularly limited, and may be amber, golden, black, or colorless and transparent, or may be imparted with a desired color by adding a coloring agent, etc. The color of the beverage can be distinguished by the naked eye, but may also be specified by the total light transmittance, chromaticity, etc.

[0030] The soft drink of one embodiment of the present invention may be in a form in which the beverage is packed in a container, and examples of the container include, for example, a bottle, a plastic bottle, a can, or a barrel. However, from the viewpoint of ease of carrying, a can, a bottle, or a plastic bottle is preferred.

[0031] 1.1 Raw Materials The main raw materials of the soft drinks such as the malt-flavored beverage and the hop-flavored beverage according to one embodiment of the present invention may be malt together with water, or may not be malt. Hops may also be used, and other ingredients such as preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may also be used.

[0032] When malt is used as a raw material, the malt refers to seeds of wheat, such as barley, wheat, rye, oats, oats, pearl barley, and oats, which have been germinated, dried, and have had their roots removed, and may be of any origin or variety. In one embodiment of the present invention, the malt used is preferably barley malt. Barley malt is one of the malts most commonly used as a raw material for malt-flavored beverages and hop-flavored beverages in Japan. There are various types of barley, such as two-rowed barley and six-rowed barley, and any of these may be used. Furthermore, in addition to normal malt, colored malt may also be used. When colored malt is used, different types of colored malt may be appropriately combined, or one type of colored malt may be used.

[0033] Also, grains other than malt may be used together with the malt. Examples of such grains include wheat (barley, wheat, rye, oats, oats, pearl barley, oats, etc.) that does not fall under the category of malt, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, as well as starches obtained from these and extracts of these (malt extract, etc.). In one embodiment of the present invention, it is preferable to use malt extract as a raw material. In the present invention, the term "malt extract" refers to an extract obtained by saccharifying barley (preferably malt) and concentrating it.

[0034] In addition, when malt is not used, examples of soft drinks include liquid sugar containing a carbon source and a nitrogen source such as an amino acid-containing material (e.g., soy protein) from the above-mentioned grains other than malt.

[0035] 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 is appropriately adjusted, but is preferably 0.0001 to 1% by mass based on the total amount of the beverage.

[0036] Furthermore, soft drinks such as malt-flavored beverages and hop-flavored beverages that use hops as a raw material contain iso-α acid, which is a component derived from hops. The content of iso-α acid in a soft drink that uses hops may be more than 0.1 ppm by mass or more than 1.0 ppm by mass based on the total amount of the soft drink. On the other hand, the content of iso-α acids in a soft drink that does not use hops may be 0.1 ppm by mass or less based on the total amount of the soft drink.

[0037] The soft drink according to one embodiment of the present invention may further contain a preservative. 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 Sunplezer (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.

[0038] When a preservative is blended in the soft drink of one embodiment of the present invention, the blending amount of the preservative is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

[0039] The soft drink of the present invention contains sucralose and may further contain acesulfame potassium, and may contain other sweeteners in addition to these sweeteners. Examples of sweeteners include commercially available saccharified solutions obtained by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sugars with three or more sugars, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. There are also no particular limitations on the type of raw grain for starch, the method for refining starch, and the conditions for hydrolysis with enzymes or acids. For example, sugars with a higher ratio of maltose may be used by appropriately setting the conditions for hydrolysis with enzymes or acids. Other examples include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions thereof (sugar solutions). In addition, artificial sweeteners include sucralose, acesulfame potassium, and aspartame.

[0040] The soft drink according to one embodiment of the present invention may further contain dietary fiber such as water-soluble dietary fiber. 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 dietary fibers may be used alone or in combination of two or more kinds.

[0041] In soft drinks such as malt-flavored beverages and hop-flavored beverages according to one embodiment of the present invention, bitterness may be imparted by hops or a hop extract obtained by isoformation of α-acids, or a bittering agent or bitterness imparting agent described below may be used together with hops or a hop extract obtained by isoformation of α-acids. Also, a bittering agent or bitterness imparting agent described below may be used in place of hops without using hops or a hop extract obtained by isoformation of α-acids. Examples of bittering agents or bitterness imparting agents include rose wax, lychee, anise, juniper nut, sage, ramie sage, Ganoderma lucidum, Ganoderma lucidum, bay leaf, mulberry, citrus extract, bitter persimmon 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, naringin, wormwood and wormwood extract, etc. From the viewpoint of flavor, beverages that do not contain mulberry are preferred. These bittering agents or bitterness imparting agents may be used alone or in combination of two or more kinds.

[0042] The soft drink according to one embodiment of the present invention may further contain an antioxidant. The antioxidant is not particularly limited, and any antioxidant commonly used in soft drinks can be used, such as ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more kinds.

[0043] The soft drink according to one embodiment of the present invention may further contain a flavoring. The flavoring is not particularly limited, and general malt-tasting beverage flavorings and hop-tasting beverage flavorings can be used. The malt-tasting beverage flavorings are used to impart a malt-tasting beverage-like flavor, and the hop-tasting beverage flavorings are used to impart a hop-tasting beverage-like flavor. Examples of the malt-taste beverage flavoring and the hop-taste beverage flavoring include esters and higher alcohols, such as isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalool, 4-vinyl guaiacol, isoamyl propionate, 2-methyl-2-pentenoic acid, and 4-methyl-3-pentenoic acid. These fragrances may be used alone or in combination of two or more.

[0044] The soft drink according to one embodiment of the present invention contains tartaric acid, but may further contain an acidulant other than these compounds. The other acidulant is not particularly limited as long as it is a substance having a sour taste, and examples thereof include lactic acid, ascorbic acid, citric acid, gluconic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof.

[0045] The soft drink according to one embodiment of the present invention may further contain salts. Examples of salts include sodium chloride, potassium acid phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. These salts may be used alone or in combination of two or more kinds.

[0046] The soft drink of one embodiment of the present invention may be a beverage containing an extract of one or more types of wood selected from beech, cedar, cherry, apple and walnut, or it may be a beverage that is substantially free of the extract, or it may be a beverage that does not contain the extract.

[0047] The soft drink of one embodiment of the present invention may be a beverage containing an extract of a Quercus plant of the Fagaceae family, a beverage substantially free of said extract, or a beverage free of said extract.

[0048] The soft drink of one embodiment of the present invention may be a beverage containing 0.1 ppb by mass or more of spilanthol, or may be a beverage containing less than 0.1 ppb by mass of spilanthol.

[0049] 1.2 Carbon dioxide The carbon dioxide gas contained in the soft drink of one embodiment of the present invention may be added by mixing with carbonated water, or the carbon dioxide gas may be added directly to the raw material liquid.

[0050] The carbon dioxide concentration of the soft drink of one embodiment of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, even more preferably 0.40 (w / w)% or more, even more preferably 0.42 (w / w)% or more, particularly preferably 0.45 (w / w)% or more, and is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, even more preferably 0.60 (w / w)% or less, even more preferably 0.57 (w / w) or less, particularly preferably 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.

[0051] When the soft drink according to one embodiment of the present invention is a bottled beverage, the carbon dioxide pressure of the bottled beverage may be appropriately adjusted within the range in which the carbon dioxide concentration is as described above. 2 Below, 4.5kgf / cm 2 or less than 4.0kgf / cm 2 It may be less than 0.20kgf / cm 2 More than 0.50kgf / cm 2 or more than 1.0kgf / cm 2 Any of these upper and lower limits may be combined. For example, the carbon dioxide pressure of the beverage may be 0.20 kgf / cm 2 More than 5.0kgf / cm 2 Below 0.50kgf / cm 2 More than 4.5kgf / cm 2 Less than or equal to 1.0kgf / cm 2 More than 4.0kgf / 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.

[0052] 1.3 Other additives Various additives may be added to the soft drink of one embodiment of the present invention, as necessary, within the scope that does not impair the effects of the present invention. Such additives include, for example, colorants, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and flavorings such as amino acids. The coloring agent is used to impart color to the beverage, and caramel coloring can be used. The foam-forming agent is used to form foam in the beverage or to maintain the foam in the beverage, and can be appropriately selected from plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, peptide-containing substances such as soybean peptides and collagen peptides, yeast extracts, and the like. The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast extract, bran components such as rice or wheat, vitamins, and mineral agents, which may be used alone or in combination.

[0053] 2. Soft drink manufacturing method The method for producing the soft drink of the present invention is not particularly limited, and examples thereof include a method having the following steps (1) to (3). Step (1): A step of obtaining a beverage preliminarily by performing at least one of a saccharification process, a boiling process, and a solid content removal process using various raw materials. Step (2): adding carbon dioxide gas to the beverage preliminaries. Step (3): Adjusting the quinine content. Step (4): Adjusting the tartaric acid content. Furthermore, the production method according to one aspect of the present invention may further include the following step (5) as necessary. Step (5): A step of adjusting the content of iso-α-acids. Each of the above steps will now be described.

[0054] <Process (1)> Step (1) is a step of obtaining a pre-beverage liquid by carrying out at least one of a saccharification treatment, a boiling treatment, and a solid content removal treatment using various raw materials. For example, when malt is used as the various raw materials, water and various raw materials including malt are charged into a brewing kettle or brewing tank, and enzymes such as amylase are added as necessary. As various raw materials other than malt, hops, dietary fiber, sweeteners, antioxidants, bitterness imparting agents, flavors, acidulants, colorants, etc. may be added. The mixture of various raw materials is heated and the starch in the raw materials is saccharified. The temperature and time of the saccharification process are adjusted appropriately depending on the type of malt used, the malt ratio, water, and raw materials other than malt. After the saccharification process, the mixture is filtered to obtain a saccharified liquid.

[0055] It is preferable to subject this saccharified solution to a boiling treatment. When hops, bittering agents, etc. are used as raw materials during the boiling treatment, it is preferable to add these agents. Hops, bittering agents, etc. may be added during the period from the start of boiling the saccharified solution to before the end of boiling. After the boiling process is completed, it is preferable to transfer the liquid to a whirlpool, cool it to 0 to 10°C to obtain a cooled liquid, and then perform a solid content removal process to remove solid content such as coagulated proteins. In this way, a pre-beverage liquid is obtained. Instead of the above-mentioned saccharified solution, a pre-beverage solution may be prepared by adding malt extract to warm water, adding hops, bittering agents, etc., and boiling the mixture.

[0056] In addition, when malt is not used as one of the various raw materials, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, dietary fiber, a sweetener, an antioxidant, a bitterness imparting agent, a flavoring, an acidulant, a colorant, etc. may be mixed with warm water to prepare a liquid sugar solution, which is then boiled to prepare a beverage preliminaries. When hops are used, they may be added before the boiling treatment or between the start and end of boiling of the liquid sugar solution.

[0057] Furthermore, after step (1), a soft drink may be produced by carrying out a fermentation step using yeast (top-fermenting yeast or bottom-fermenting yeast), followed by a treatment to remove the alcohol produced in the fermentation step to produce a fermented drink with an alcohol content of less than 1 (v / v)% (preferably less than 0.5 (v / v)%, more preferably less than 0.1 (v / v)%, even more preferably less than 0.01 (v / v)%, and even more preferably less than 0.005 (v / v)%). On the other hand, the production method according to one embodiment of the present invention may be a method in which the above-mentioned fermentation step and the step of removing alcohol are not carried out.

[0058] <Process (2)> Step (2) is a step of adding carbon dioxide gas to the pre-beverage liquid. Carbon dioxide gas can be added by a known method applied in producing carbonated beverages, for example, by mixing the pre-beverage liquid obtained in step (1) with carbonated water, or by directly adding carbon dioxide gas to the pre-beverage liquid. It is preferable to adjust the carbon dioxide gas pressure to the above-mentioned range using such a method.

[0059] <Process (3), Process (4), Process (5)> Step (3) is a step for adjusting the quinine content, step (4) is a step for adjusting the tartaric acid content, and step (5) is a step for adjusting the iso-α acid content. Steps (3) to (5) may be carried out before or after the saccharification treatment in step (1), before or after the boiling treatment, or before or after the solid content removal treatment, or may be carried out before or after step (2) which follows the completion of step (1). However, from the viewpoint of accurately adjusting the content in the final beverage, it is preferable to carry out steps (3) to (5) after the completion of step (1) and before the start of step (2). The order of steps (3) to (5) is not particularly limited, and any step may be performed first. Steps (3) to (5) may be performed consecutively or simultaneously, or may be performed with other steps interposed therebetween.

[0060] In step (3), the amount of quinine contained in the soft drink may be adjusted by adding one or more selected from the group consisting of quinine, a quinine-containing additive, and a quinine-containing raw material, or by adjusting the amount of quinine obtained in the brewing step or the fermentation step. In step (4), the amount of tartaric acid contained in the soft drink may be adjusted by adding one or more selected from the group consisting of tartaric acid, a tartaric acid-containing additive, and a tartaric acid-containing raw material, or by adjusting the amount of tartaric acid obtained in the brewing step or the fermentation step. In step (5), the amount of iso-α-acids contained in the soft drink may be adjusted by adding one or more selected from the group consisting of iso-α-acids, iso-α-acid-containing additives, and iso-α-acid-containing raw materials (such as hops), or by adjusting the amount of iso-α-acids obtained in the brewing process or fermentation process.

[0061] Alternatively, the contents of quinine, tartaric acid and iso-α-acids in the beverage before adjustment may be measured, and then based on the measured values, one or more selected from the group consisting of quinine, tartaric acid and iso-α-acids may be added, or water or carbonated water may be added to dilute the beverage, so that the contents of sucralose and ascorbic acid are within a predetermined range. If the contents of quinine, tartaric acid and iso-α-acids are already within the desired range, there is no need to add quinine, tartaric acid and iso-α-acids, etc., or dilute the beverage with water or carbonated water in steps (3) to (5).

[0062] These steps may be followed by steps well known to those skilled in the art in the manufacture of soft drinks, such as storage and filtration.

[0063] The soft drink of one embodiment of the present invention thus obtained is filled into a predetermined container and distributed on the market as a product. The method for packaging the beverage is not particularly limited, and any method known to those skilled in the art can be used. In the packaging process, the soft drink of the present invention is filled and sealed in a container. In the packaging process, containers of any shape and material can be used, and examples of containers are as described above.

[0064] 3. Soft drink concentrate and its manufacturing method A preferred embodiment of the soft drink of the present invention can be obtained by diluting a soft drink concentrate. A preferred embodiment of the malt-tasting beverage of the present invention can be obtained by diluting a malt-tasting beverage concentrate, and a preferred embodiment of the hop-tasting beverage of the present invention can be obtained by diluting a hop-tasting beverage concentrate. The soft drink concentrate can be diluted with water or carbonated water. The dilution ratio for diluting the soft drink concentrate of the present invention may be set appropriately according to the taste of the drinker, but is preferably 1.1 to 10 times based on a volume ratio. Specifically, for example, a dilution ratio of 2 times based on a volume ratio means adding 1 volume of dilution medium to 1 volume of soft drink concentrate. In this specification, the dilution ratio is based on a volume ratio. The soft drink concentrate can be produced in the same manner as the soft drink. Specifically, a soft drink concentrate with an increased concentration can be produced according to the dilution ratio. The quinine content in a soft drink concentrate in a preferred embodiment of the present invention is preferably more than 0.08 ppm by mass and not more than 105.0 ppm by mass, more preferably 0.1 to 100.0 ppm by mass, even more preferably 0.5 to 50.0 ppm by mass, still more preferably 0.8 to 40.0 ppm by mass, and particularly preferably 1.0 to 30.0 ppm by mass. In a preferred embodiment of the present invention, the content of tartaric acid in the soft drink concentrate is preferably more than 3.0 ppm by mass and not more than 1400.0 ppm by mass. It is more preferably 10.0 to 1000.0 ppm by mass, even more preferably 20.0 to 800.0 ppm by mass, still more preferably 30.0 to 600.0 ppm by mass, more preferably 40.0 to 400.0 ppm by mass, and particularly preferably 45.0 to 200.0 ppm by mass. EXAMPLES

[0065] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0066] [Preparation of base beverage] Water, malt extract and hops were used as raw materials, and carbon dioxide was added to prepare a base beverage. In the preparation of the base beverage, no fermentation process using yeast was carried out. The carbon dioxide pressure of the obtained base beverage was 1.8 kgf / cm. 2 The pH was 3.8 and the alcohol content was 0.0 (v / v)%.

[0067] [Examples and Comparative Examples] To the base beverage thus obtained, bittering agents (quinine or quasin), tartaric acid, ascorbic acid, lactic acid, acesulfame potassium, etc. were added in amounts shown in Table 1. The beverages prepared in the Examples and Comparative Examples all had less than 5 kcal per 100 mL.

[0068] The obtained beverage was a malt-flavored beverage and a hop-flavored beverage, since hops and malt extract were used as raw materials. Six trained panelists performed a sensory evaluation of such beverages, based on the following score criteria, with scores ranging from 5.0 (maximum) to 1.0 (minimum) in increments of 0.5, for "drinkability typical of malt-flavored beverages and hop-flavored beverages." In each evaluation item, "5.0" was the best rating. In the evaluation, samples that met the following criteria of "5.0," "4.0," "3.0," "2.0," and "1.0" were prepared in advance, and the standards were unified among the panelists. In any of the sensory evaluations in Table 1, no difference in score value of 1.5 or more was confirmed between the panelists for the same beverage. Tables 1 and 2 show the average scores of each panelist.

[0069] [Score criteria for malt-flavored and hop-flavored beverages] - "5.0": The drinkability typical of malt- and hop-flavored beverages is quite strong. - "4.0": A somewhat strong, satisfying taste characteristic of malt- and hop-flavored beverages. - "3.0": A good, satisfying taste characteristic of a malt- and hop-flavored beverage. - "2.0": A good drinking experience typical of malt- and hop-flavored beverages can be felt to a certain extent. - "1.0": The good drinking experience typical of malt-flavored and hop-flavored beverages is not felt.

[0070] [Table 1] [Table 2]

[0071] From Tables 1 and 2, the beverages of Examples 1 to 10 had a moderate drinking response and a refreshing feeling typical of malt-tasting and hop-tasting beverages, and also had a pleasant bitter aftertaste. From the results of Comparative Examples 1 to 6, it was found that even if the quinine content was 0.08 to 10.5 ppm by mass, beverages with a tartaric acid content of less than 3.0 ppm by mass or more than 140.0 ppm by mass did not have a sufficient drinking response typical of malt-tasting and hop-tasting beverages, and further, even if the tartaric acid content was 3.0 to 140.0 ppm by mass, beverages with a quinine content of less than 0.08 ppm by mass or more than 10.5 ppm by mass did not have a sufficient drinking response typical of malt-tasting and hop-tasting beverages. In addition, it was found that the beverages (Comparative Examples 7 and 8) in which quassin was used instead of quinine as a bittering agent did not have the satisfying taste characteristic of malt-flavored beverages and hop-flavored beverages.

Claims

1. A soft drink having a quinine content of 0.08 to 10.50 ppm by mass and a tartaric acid content of 3.0 to 140.0 ppm by mass.

2. The soft drink according to claim 1, further comprising 0.5 ppm by mass or more of iso-α acid.

3. The soft drink according to claim 2, wherein the content of iso-α-acid is 5.0 to 50.0 ppm by mass.

4. The soft drink according to claim 2, wherein the quinine content (unit: mass ppm) (A) and the iso-α acid content (unit: mass ppm) (B) have a value of 0.001 or more and 2,000 or less as calculated by the following formula (1): Formula (1): A / B

5. 2. The soft drink according to claim 1, which uses as an ingredient at least one selected from the group consisting of malt extract and hop extract.

6. 2. The soft drink according to claim 1, wherein the soft drink is a malt-tasting beverage or a hop-tasting beverage.

7. The soft drink of claim 1, wherein the soft drink is a carbonated drink.

8. The soft drink is a bottled beverage, and the carbon dioxide pressure of the bottled beverage is 0.20 kgf / cm ２ More than 5.0 kgf / cm ２ 8. The soft drink of claim 7, wherein:

9. A concentrate for producing the soft drink according to any one of claims 1 to 8, obtained by diluting at a dilution ratio of 1.1 to 10.

10. 10. The concentrate of claim 9, which is diluted with water or carbonated water.

11. The concentrate according to claim 9, having a quinine content of more than 0.08 ppm by mass and not more than 105.00 ppm by mass, and a tartaric acid content of more than 3.0 ppm by mass and not more than 1400.0 ppm by mass.

12. 10. The concentrate of claim 9, wherein the concentrate is a malt-tasting beverage concentrate or a hop-tasting beverage concentrate.

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