carbonated drinks

Abstract

To provide a carbonated beverage having beer-like richness and a clean finish aftertaste.SOLUTION: A carbonated beverage includes collagen peptide and contains 0.01-1.5 mass% of one kind or more of saccharide selected from isomaltose and isomaltotriose, and does not substantially use hop as a raw material.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to carbonated beverages. [Background technology]

[0002] In response to the diversifying tastes of consumers, various beverages have been developed and offered. In particular, carbonated beverages are known to have a significant influence on the flavor and taste of the beverage, and therefore, the blending balance of these components is adjusted during the production of the beverage.

[0003] For example, Patent Document 1 discloses a beer-flavored fermented alcoholic beverage with a carbohydrate concentration of less than 0.5 g / 100 mL, which is made at least in part from malt and / or ungerminated barley. According to Patent Document 1, the beverage contains a peptide having a predetermined molecular weight at a concentration of 0.136 mg / mL or more and a total concentration of isomaltose and panose of 0.01 to 0.15 g / 100 mL.

[0004] Furthermore, Patent Document 2 discloses an alcoholic beverage containing trisaccharides. Patent Document 2 describes that the trisaccharides include isomaltotriose, and that the alcoholic beverages include chuhai and sour drinks. In recent years, alcoholic beverages such as sour drinks and chuhai have tended to be popular among consumers, and a variety of such products have been launched on the market. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent Publication No. 2021-006027 [Patent Document 2] Japanese Patent Publication No. 2020-188742 Summary of the Invention [Problem to be solved by the invention]

[0006] Beer-flavored beverages typically contain nitrogenous compounds such as proteins and amino acids, giving them a beer-like drinking experience.In contrast, alcoholic beverages such as sours and chuhai tend to have a weaker drinking experience because they contain fewer nitrogenous compounds than beer-flavored beverages. Therefore, there has been a demand for a carbonated beverage that has a beer-like drinking experience and a refreshing aftertaste. [Means for solving the problem]

[0007] The present invention provides a carbonated drink containing collagen peptides, in which the content of one or more sugars selected from isomaltose and isomaltotriose is adjusted to fall within a predetermined range. That is, the present invention includes the following aspects. [1] A carbonated beverage containing collagen peptides and 0.01 to 1.5 mass % of one or more sugars selected from isomaltose and isomaltotriose, and which does not substantially use hops as an ingredient. [2] The carbonated drink according to [1], wherein the collagen peptide content is 1 to 800 mg / 100 mL. [3] The carbonated beverage according to either [1] or [2], wherein the ratio [(A) / (B)] of the collagen peptide content (A) (unit: mg / 100 mL) to the sugar content (B) (unit: mass %) is 20 to 10,000. [4] A carbonated beverage according to either [1] or [2], which contains isomaltose and has a ratio [(A) / (C)] of the collagen peptide content (A) (unit: mg / 100 mL) to the isomaltose content (C) (unit: mass %) of 10 to 35,000. [5] The carbonated beverage according to either [1] or [2], which contains isomaltotriose, and in which the ratio [(A) / (D)] of the collagen peptide content (A) (unit: mg / 100 mL) to the isomaltotriose content (D) (unit: mass %) is 10 to 35,000. [6] The carbonated beverage according to [1] or [2], which contains isomaltose and isomaltotriose, and has a ratio [(C) / (D)] of the isomaltose content (C) (unit: mass%) to the isomaltotriose content (D) (unit: mass%) of 0.01 to 50. [7] The carbonated drink according to any one of [1] to [6], further comprising one or more sugars selected from glucose, fructose, sucrose, maltose, and maltotriose. [8] The carbonated drink according to any one of [1] to [7], further comprising one or more organic acids selected from malic acid, lactic acid, citric acid, phosphoric acid, and tartaric acid. [9] The carbonated drink according to any one of [1] to [8], wherein the total nitrogen content is 1 to 200 mg / 100 mL.

[10] The carbonated beverage according to any one of [1] to [9], which does not substantially use malt as an ingredient.

[11] The carbonated beverage according to any one of [1] to

[10] , wherein the carbonated beverage is a non-fermented carbonated beverage.

[12] The carbonated beverage according to any one of [1] to

[11] , which is a beer-flavored beverage.

[13] The carbonated drink according to any one of [1] to

[12] , which contains alcohol. [Effects of the Invention]

[0008] According to a preferred embodiment of the present invention, a carbonated beverage having a satisfying beer-like taste is provided. Another preferred embodiment of the present invention provides a carbonated beverage having a reduced astringent taste derived from nitrogen compounds. Furthermore, according to a preferred embodiment of the present invention, a carbonated beverage having reduced sweetness, which is undesirable in carbonated beverages, is provided. DETAILED DESCRIPTION OF THE INVENTION

[0009] 1. Carbonated drinks As used herein, "carbonated beverage" refers to a beverage in which carbon dioxide (carbon dioxide) is dissolved. The carbonated beverage of one embodiment of the present invention may be a sweet carbonated beverage or a non-sweet carbonated beverage. Specific examples of sweet carbonated beverages include energy drinks, cola beverages, ginger ale, ramune, and fruit juice-containing carbonated beverages. Specific examples of non-sweet carbonated beverages include sparkling alcoholic beverages in which carbon dioxide is injected into non-sparkling alcoholic beverages such as whiskey, brandy, shochu, and liqueurs, as well as beer-flavored beverages and carbonated water containing no sweeteners. The carbonated beverage of one embodiment of the present invention may be a chuhai-flavored beverage (e.g., a lemon chuhai-flavored beverage) or a sour-flavored beverage (e.g., a lemon sour-flavored beverage), which may be classified as either a sweet carbonated beverage or a non-sweet carbonated beverage.

[0010] Generally, the terms "chuhai-taste beverage" and "sour-taste beverage" are sometimes used interchangeably depending on the alcoholic ingredient; however, in this specification, "chuhai-taste beverage" and "sour-taste beverage" are treated as synonyms. In this specification, "chuhai-taste beverage" and "sour-taste beverage" refer to alcoholic or non-alcoholic carbonated beverages that do not contain nitrogenous compounds such as proteins or amino acids, or that have a lower nitrogenous compound content than beer, and have a refreshing aftertaste primarily derived from acidulants. Examples of ingredients for "chuhai-taste beverages" and "sour-taste beverages" include water, acidulants, flavorings, and fruit. When producing alcoholic carbonated beverages, spirits such as shochu, awamori, whiskey, brandy, vodka, rum, tequila, and gin can be used as the alcoholic ingredient.

[0011] As used herein, the term "beer-taste beverage" refers to an alcoholic or non-alcoholic carbonated beverage containing nitrogenous compounds such as proteins and amino acids and possessing a beer-like flavor. Therefore, "beer-taste beverage" encompasses not only beer, a malt fermented beverage obtained by fermenting malt, water, and, optionally, hops, etc., using yeast, but also carbonated beverages with a beer flavor. In other words, unless otherwise specified, the term "beer-taste beverage" as used herein encompasses any carbonated beverage with a beer flavor that contains added beer flavorings, including esters and higher alcohols. Therefore, the carbonated beverage of one embodiment of the present invention may be a fermented carbonated beverage or a non-fermented carbonated beverage. Furthermore, as used herein, "beer-taste beverage" encompasses beverages that combine the characteristics of chuhai-taste beverages and sour-taste beverages in addition to the characteristics of the beer-taste beverages described above. Specifically, the term "beer-taste beverage" as used herein encompasses carbonated beverages that contain nitrogenous compounds such as proteins and amino acids, as well as acidulants such as citric acid. Therefore, the carbonated beverage of one embodiment of the present invention may be a beer-taste beverage having the properties of a chuhai-taste beverage or a sour-taste beverage. A beer-taste beverage having both the characteristics of a chuhai-taste beverage and a sour-taste beverage may, for example, be a beverage that combines the satisfying drinking experience of a beer-taste beverage due to nitrogen compounds with the refreshing aftertaste of a chuhai-taste beverage or a sour-taste beverage due to acidulants and fruity flavorings.

[0012] Examples of beer flavorings include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ- Undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methyl Chillpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal , 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol.

[0013] Of the carbonated beverages described above, the carbonated beverage of one embodiment of the present invention is preferably a non-sweetened carbonated beverage, and more preferably a beer-flavored beverage. A beer-taste beverage, which is one embodiment of the carbonated beverage of the present invention, will be described in detail below.

[0014] The beer-taste beverage of one embodiment of the present invention does not substantially use hops as an ingredient. In this specification, "substantially does not use hops" means that hops and hop-derived components are not actively added as ingredients when producing a carbonated beverage, and includes embodiments in which these are unavoidably mixed in during production. Additionally, whether hops or hop-derived ingredients are actively added as ingredients can be confirmed from the ingredient labeling established by the Liquor Tax Act, Food Labeling Act, Food Sanitation Act, JAS Act, Act against Unjustifiable Premiums and Misleading Representations, Health Promotion Act, or rules and voluntary standards established by industry associations. For example, if hops or hop-derived ingredients are included, the ingredient list will include "hops." On the other hand, beverages that "do not substantially use hops" will not include "hops" in the ingredient list.

[0015] The beer-taste beverage of one embodiment of the present invention may be a fermented beer-taste beverage that has undergone a fermentation process using yeast, or a non-fermented beer-taste beverage that has not undergone a fermentation process. The fermented beer-taste beverage may be a top-fermented beer-taste beverage that has been brewed through a fermentation process using top-fermenting yeast, or a bottom-fermented beer-taste beverage that has been brewed through a fermentation process using bottom-fermenting yeast. Fermentation may use alcohol-producing yeast (Saccharomyces) or wild yeast (Brettanomyces, etc.), or may use non-alcohol-producing yeast (Saccharomyces, etc.), wild yeast (Brettanomyces, etc.), or bacteria that perform lactic acid fermentation, gluconic acid fermentation, or acetic acid fermentation. Furthermore, the non-fermented beer-flavored beverage may contain the same beer flavorings as those mentioned above. Additionally, the beer-taste beverage of one embodiment of the present invention may be a malt-based beer-taste beverage that uses malt (e.g., barley malt, wheat malt, etc.) as an ingredient, or a malt-free beer-taste beverage that does not use malt. The beer-taste beverage of one embodiment of the present invention does not substantially use malt as an ingredient. In this specification, "substantially does not use malt" means that malt is not actively used as an ingredient when producing a carbonated beverage, and includes embodiments in which malt is inevitably mixed in during production. Additionally, whether or not malt is actively used as an ingredient can be confirmed from the ingredient labeling established by the Liquor Tax Act, Food Labeling Act, Food Sanitation Act, JAS Act, Act against Unjustifiable Premiums and Misleading Representations, Health Promotion Act, or rules and voluntary standards established by industry groups. For example, if malt is actively used as an ingredient, the ingredient name will be listed as "malt." On the other hand, beverages that "do not substantially use malt" will not list "malt" as an ingredient name on the ingredient labeling. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a barley-based beer-taste beverage that uses unmalted barley (e.g., barley, wheat, etc.) as an ingredient, or a barley-free beer-taste beverage that does not use barley.

[0016] The carbonated beverage of one embodiment of the present invention may be an alcohol-containing carbonated beverage or an alcohol-free carbonated beverage. When the carbonated beverage contains alcohol, the alcohol content is not particularly limited, but is preferably 1.0 (v / v)% or more, 1.25 (v / v)% or more, more preferably 1.5 (v / v)% or more, 1.75 (v / v)% or more, even more preferably 2.0 (v / v)% or more, 2.25 (v / v)% or more, even more preferably 2.5 (v / v)% or more, 2.75 (v / v)% or more, and particularly preferably 3.0 (v / v)% or more. and 3.25(v / v)% or more, 3.5(v / v)% or more, 3.75(v / v)% or more, 4.0(v / v)% or more, 4.25(v / v)% or more, 4.5(v / v)% or more, 4.75(v / v)% or more, 5.0(v / v)% or more, 5.5(v / v)% or more, 6.0(v / v)% or more, 6.5(v / v)% or more, 7.0(v / v)% or more, 7.5(v / v)% or more, 8.0(v / v)% or more, 8.5(v / v)% It may be 9.0(v / v)% or more, and is preferably 30.0(v / v)% or less, more preferably 25.0(v / v)% or less, even more preferably 20.0(v / v)% or less, still more preferably 18.0(v / v)% or less, particularly preferably 16.0(v / v)% or less, and is preferably 15.0(v / v)% or less, 14.0(v / v)% or less, 13.5(v / v)% or less, 13.0(v / v)% or less. , 12.5(v / v)% or less, 12.0(v / v)% or less, 11.5(v / v)% or less, 11.0(v / v)% or less, 10.5(v / v)% or less, 10.0(v / v)% or less, 9.5(v / v)% or less, 9 It may be .0(v / v)% or less, 8.5(v / v)% or less, 8.0(v / v)% or less, 7.5(v / v)% or less, 7.0(v / v)% or less, 6.5(v / v)% or less, or 6.0(v / v)% or less.

[0017] When an alcohol-free carbonated beverage is used, the alcohol content may be less than 1.0 (v / v)%, 0.9 (v / v)% or less, 0.8 (v / v)% or less, 0.7 (v / v)% or less, 0.6 (v / v)% or less, 0.5 (v / v)% or less, 0.4 (v / v)% or less, 0.3 (v / v)% or less, 0.2 (v / v)% or less, 0.1 (v / v)% or less, 0.05 (v / v)% or less, 0.01 (v / v)% or less, 0.0050 (v / v)% or less, or 0.0025 (v / v)% or less, and the beverage may be a non-alcoholic carbonated beverage that is substantially free of alcohol. Note that "non-alcoholic carbonated beverages that are substantially free of alcohol" does not exclude beverages that contain trace amounts of alcohol that are undetectable. Non-alcoholic carbonated beverages also include beverages that have an alcohol content of 0 (v / v)% when rounded to one decimal place, beverages that have an alcohol content of 0.0 (v / v)% when rounded to two decimal places, and beverages that have an alcohol content of 0.00 (v / v)% when rounded to three decimal places.

[0018] Furthermore, when making an alcohol-free carbonated beverage, the alcohol content may be from 0.1 (v / v)% to less than 1.0 (v / v)%, from 0.2 (v / v)% to less than 1.0 (v / v)%, from 0.3 (v / v)% to less than 1.0 (v / v)%, from 0.4 (v / v)% to less than 1.0 (v / v)%, from 0.5 (v / v)% to less than 1.0 (v / v)%, from 0.6 (v / v)% to less than 1.0 (v / v)%, from 0.7 (v / v)% to less than 1.0 (v / v)%, from 0.8 (v / v)% to less than 1.0 (v / v)%, or from 0.9 (v / v)% to less than 1.0 (v / v)%.

[0019] When the carbonated beverage of one embodiment of the present invention is an alcohol-containing beer-flavored beverage, the alcohol content of the beverage is preferably 1.0 (v / v)% or more, 1.25 (v / v)% or more, more preferably 1.5 (v / v)% or more, 1.75 (v / v)% or more, even more preferably 2.0 (v / v)% or more, 2.25 (v / v)% or more, even more preferably 2.5 (v / v)% or more, 2.75 (v / v)% or more, and particularly preferably 3.0 (v / v)% or more. 0.0(v / v)% or more, 3.25(v / v)% or more, 3.5(v / v)% or more, 3.75(v / v)% or more, 4.0(v / v)% or more, 4.25(v / v)% or more, 4.5(v / v)% or more, 4.75(v / v)% or more, 5.0(v / v)% or more, 5.5(v / v)% or more, 6.0(v / v)% or more, 6.5(v / v)% or more, 7.0(v / v)% or more, 7.5(v / v)% or more, 8.0(v / v)% or more, 8. It may be 5 (v / v)% or more, or 9.0 (v / v)% or more, and is preferably 30.0 (v / v)% or less, more preferably 25.0 (v / v)% or less, even more preferably 20.0 (v / v)% or less, still more preferably 18.0 (v / v)% or less, particularly preferably 16.0 (v / v)% or less, and is 15.0 (v / v)% or less, 14.0 (v / v)% or less, 13.5 (v / v)% or less, 13.0 (v / v) % or less, 12.5(v / v)% or less, 12.0(v / v)% or less, 11.5(v / v)% or less, 11.0(v / v)% or less, 10.5(v / v)% or less, 10.0(v / v)% or less, 9.5(v / v)% or less, It may be 9.0(v / v)% or less, 8.5(v / v)% or less, 8.0(v / v)% or less, 7.5(v / v)% or less, 7.0(v / v)% or less, 6.5(v / v)% or less, or 6.0(v / v)% or less. The alcohol content of a non-alcoholic beer-flavored beverage can be determined based on the "alcohol content of a non-alcoholic carbonated beverage" described above. The alcohol-containing beer-taste beverage of one embodiment of the present invention may contain grain-derived spirits (distilled alcoholic beverages) as an alcoholic component to adjust the alcohol content. In this specification, grain-derived spirits refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, corn, potatoes, and sugarcane using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the resulting alcoholic beverage. As the grain used as the raw material for spirits, plants belonging to the Poaceae family are preferred, with barley being more preferred.

[0020] In this specification, alcohol content is expressed as a percentage ((v / v)%) on a volume / volume basis. The alcohol content of a beverage can be measured by any known method, such as a vibration density meter. Specifically, a sample is prepared by removing carbon dioxide from the beverage using filtration or ultrasound. The sample is then subjected to direct flame distillation. The density of the resulting distillate is measured at 15°C and converted using "Table 2: Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C) Conversion Table," an appendix to the National Tax Agency's Prescribed Analysis Methods (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007). Non-alcoholic carbonated beverages with an alcohol content of less than 1.0 (v / v)% can also be measured using a commercially available alcohol measuring device or gas chromatography.

[0021] In one embodiment of the carbonated beverage of the present invention, the alcohol content can be adjusted by known methods depending on the type of carbonated beverage, whether fermented or non-fermented, such as by adding dilution water or carbonated water, setting the type and amount of raw materials, the type and amount of spirits, the type and amount of brewed alcohol, and the type and amount of ethanol-containing flavoring. Furthermore, in the beer-taste beverage of one embodiment of the present invention, the alcohol content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (barley, malt, corn protein, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the brewing tank, the proteolysis time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during blending, during brewing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the addition of spirits, brewer's alcohol, etc.

[0022] A carbonated drink in one embodiment of the present invention contains collagen peptide and 0.01 to 1.5 mass % of one or more sugars selected from isomaltose and isomaltotriose, and is substantially free of hops as an ingredient. The inclusion of collagen peptides can impart a beer-like drinking sensation to carbonated beverages. On the other hand, it is necessary to adjust the sugar content in order to reduce the astringent taste caused by the inclusion of collagen peptides and to avoid imparting an unsuitable sweetness to carbonated beverages. By adjusting the sugar content within a predetermined range, the carbonated beverage of the present invention can provide a beer-like drinking sensation while suppressing the astringent taste and unsuitable sweetness.

[0023] In one embodiment of the present invention, the collagen peptide content of the carbonated beverage is 1 mg / 100 mL or more, preferably 5 mg / 100 mL or more, more preferably 10 mg / 100 mL or more, even more preferably 15 mg / 100 mL or more, still more preferably 20 mg / 100 mL or more, particularly preferably 25 mg / 100 mL or more, and further preferably 30 mg / 100 mL or more, 35 mg / 100 mL or more, 40 mg / 100 mL or more, 45 mg / 100 mL or more, 50 mg / 100 mL or more, 60 mg / 100 mL or more, 65 mg / 100 mL or more, 70 mg / 100 mL or more, and further preferably 10 mg / 100 mL or more, more preferably 15 mg / 100 mL or more, still more preferably 20 mg / 100 mL or more, particularly preferably 25 mg / 100 mL or more, and further preferably 30 mg / 100 mL or more, 35 mg / 100 mL or more, 40 mg / 100 mL or more, 45 mg / 100 mL or more, 50 mg / 100 mL or more, 60 mg / 100 mL or more, 65 mg / 100 mL or more, 70 mg / 100 mL or more. or more, 75mg / 100mL or more, 80mg / 100mL or more, 85mg / 100mL or more, 90mg / 100mL or more, 95mg / 100mL or more, 100mg / 100mL or more, 105mg / 100mL or more, 110mg / 100mL or more, 115mg / 100mL or more, 120mg / 100mL or more, 125mg / 100mL or more, 130mg / 100mL or more, 140mg / 100mL or more, 150mg / 100mL or more, 160mg / 100mL or more, 170mg / 100mL or more, 175mg / 100mL or more, 180mg / 100mL or more, 190mg / 100mL or more, or 200mg / 100mL or more. On the other hand, from the viewpoint of reducing the heavy taste when drinking, the collagen peptide content of the carbonated beverage of one embodiment of the present invention is 800 mg / 100 mL or less, preferably 750 mg / 100 mL or less, more preferably 730 mg / 100 mL or less, even more preferably 720 mg / 100 mL or less, even more preferably 710 mg / 100 mL or less, and particularly preferably 700 mg / 100 mL or less, and may also be 690 mg / 100 mL or less, 680 mg / 100 mL or less, 670 mg / 100 mL, 660 mg / 100 mL or less, 650 mg / 100 mL or less, 640 mg / 100 mL or less, 630 mg / 100 mL or less, 620 mg / 100 mL or less, 610 mg / 100 mL or less, 600 mg / 100 mL or less, 590 mg / 100 mL or less, 580 mg / 100 mL or less, or 570 mg / 100 mL or less.

[0024] As used herein, collagen peptide refers to collagen peptides that have been hydrolyzed to an average molecular weight of 8,000 or less. The average molecular weight of collagen peptides is not particularly limited, but is preferably 7,000 or less, more preferably 6,500 or less, more preferably 6,000 or less, and even more preferably 5,500 or less, from the viewpoint of suppressing an undesirable aftertaste due to increased viscosity. Furthermore, it is preferably 500 or more, more preferably 1,000 or more, and even more preferably 1,500 or more, from the viewpoint of avoiding the imparting of an undesirable astringency to carbonated beverages. The average molecular weight of collagen peptides refers to a value measured using gel permeation chromatography (GPC). The average molecular weight based on GPC can be calculated based on a calibration curve of the relationship between retention time and molecular weight obtained by measuring several polyethylene glycols (PEGs) with different molecular weights with known molecular weights under the same conditions. The average molecular weight in this specification refers to the weight-average molecular weight calculated in terms of PEG according to this method.

[0025] Collagen peptides can be obtained by hydrolyzing gelatin with enzymes or acids. The source of collagen peptides is not particularly limited, and may be, for example, bovine, porcine, or fish-derived collagen peptides. Commercially available collagen peptides may be used. Specific examples of commercially available products include Collagen Peptide SCP-5100 (manufactured by Nitta Gelatin). Collagen peptides may be used alone or in combination. The collagen peptide content can be measured by measuring hydroxyproline, an amino acid characteristic of collagen. Measurement can be performed, for example, according to the method of Nayama, Shibata, Ohtuki, and Saito (Fujimoto Daizaburo and Nagai Yutaka (1985), Collagen Experimental Methods, pp. 51-56, Kodansha).

[0026] A carbonated beverage in one embodiment of the present invention contains one or more sugars selected from isomaltose and isomaltotriose. A carbonated beverage in another embodiment of the present invention contains isomaltose as the sugar. A carbonated beverage in another embodiment of the present invention contains isomaltotriose as the sugar. A carbonated beverage in yet another embodiment of the present invention contains both isomaltose and isomaltotriose as the sugar. By including these sugars, it is possible to prevent the carbonated beverage from having an undesirable astringent taste. From this perspective, the content of one or more sugars selected from isomaltose and isomaltotriose in the carbonated beverage of one embodiment of the present invention is preferably 0.01% by mass or more, more preferably 0.02% by mass or more, even more preferably 0.03% by mass or more, even more preferably 0.04% by mass or more, even more preferably 0.05% by mass or more, even more preferably 0.06% by mass or more, even more preferably 0.07% by mass or more, even more preferably 0.08% by mass or more, even more preferably 0.09% by mass or more, even more preferably 0.1% by mass or more, and particularly preferably 0.15% by mass or more, and may also be 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.35% by mass or more, 0.4% by mass or more, 0.45% by mass or more, 0.5% by mass or more, 0.52% by mass or more, 0.55% by mass or more, or 0.6% by mass or more. On the other hand, from the viewpoint of preventing the carbonated beverage from being imparted with an unsuitable sweetness, the content of one or more sugars selected from isomaltose and isomaltotriose in one embodiment of the carbonated beverage of the present invention is preferably 1.5% by mass or less, more preferably 1.45% by mass or less, even more preferably 1.4% by mass or less, even more preferably 1.35% by mass or less, and particularly preferably 1.3% by mass or less, and may also be 1.25% by mass or less, 1.2% by mass or less, 1.15% by mass or less, 1.1% by mass or less, 1.05% by mass or less, or 1.0% by mass or less. The contents of isomaltose and isomaltotriose can be controlled, regardless of whether fermentation is performed or not, by, for example, adjusting the amounts of these components added, the variety and amount of raw materials (e.g., barley, malt, sugar solution, etc.) containing these components (including precursors), the type and amount of enzymes (polysaccharidase, isomerase, etc.) and the timing of adding the raw materials, the fermentation conditions, etc. The contents of isomaltose and isomaltotriose can be calculated based on the amounts added, or can be measured by high performance liquid chromatography or the like.

[0027] In one embodiment of the present invention, the ratio (A) / (B) of the collagen peptide content (A) (unit: mg / 100 mL) to the sugar content (B) (unit: mass %) in the carbonated beverage is 20 or more, preferably 25 or more, more preferably 30 or more, even more preferably 45 or more, even more preferably 50 or more, more preferably 75 or more, and particularly preferably 100 or more, from the viewpoint of not imparting an unsuitable sweetness to the carbonated beverage, and may also be 150 or more, 165 or more, 190 or more, 200 or more, 250 or more, 300 or more, 350 or more, 400 or more, 450 or more, 500 or more, 550 or more, 600 or more, 650 or more, 700 or more, 750 or more, 800 or more, 850 or more, 900 or more, 950 or more, or 1,000 or more. On the other hand, from the viewpoint of suppressing an astringent taste unsuitable for carbonated beverages, the ratio of the collagen peptide content (A) (unit: mg / 100 mL) to the sugar content (B) (unit: mass %) [(A) / (B)] is 10,000 or less, preferably 9,500 or less, more preferably 9,000 or less, even more preferably 8,500 or less, and particularly preferably 8,000 or less, and may also be 7,500 or less, 7,000 or less, 6,500 or less, 6,000 or less, 5,500 or less, 5,000 or less, 4,500 or less, 4,000 or less, 3,500 or less, or 3,000 or less.

[0028] The carbonated beverage of one embodiment of the present invention contains isomaltose, and the ratio [(A) / (C)] of the collagen peptide content (A) (unit: mg / 100 mL) to the isomaltose content (C) (unit: mass %) is 10 to 35,000. From the viewpoint of not imparting an unsuitable sweetness to carbonated beverages, the ratio [(A) / (C)] of the collagen peptide content (A) (unit: mg / 100 mL) to the isomaltose content (C) (unit: mass %) is preferably 20 or more, more preferably 30 or more, even more preferably 40 or more, still more preferably 50 or more, more preferably 100 or more, even more preferably 150 or more, particularly preferably 200 or more, and may also be 250 or more, 300 or more, 400 or more, 500 or more, 600 or more, 700 or more, 800 or more, 900 or more, 1,000 or more, 1,500 or more, or 2,000 or more. On the other hand, from the viewpoint of suppressing an astringent taste unsuitable for carbonated beverages, the ratio of the collagen peptide content (A) (unit: mg / 100 mL) to the isomaltose content (C) (unit: mass %) [(A) / (C)] is preferably 33,000 or less, more preferably 31,000 or less, even more preferably 30,000 or less, still more preferably 25,000 or less, more preferably 22,000 or less, even more preferably 20,000 or less, particularly preferably 15,000 or less, and may also be 14,000 or less, 13,000 or less, 12,000 or less, 11,000 or less, 10,000 or less, 9,000 or less, or 8,000 or less.

[0029] The carbonated beverage of one embodiment of the present invention contains isomaltotriose, and the ratio [(A) / (D)] of the collagen peptide content (A) (unit: mg / 100 mL) to the isomaltotriose content (D) (unit: mass %) is 10 to 35,000. From the viewpoint of not imparting an unsuitable sweetness to carbonated beverages, the ratio [(A) / (D)] of the collagen peptide content (A) (unit: mg / 100 mL) to the isomaltotriose content (D) (unit: mass %) is preferably 20 or more, more preferably 30 or more, even more preferably 40 or more, still more preferably 50 or more, more preferably 100 or more, even more preferably 150 or more, particularly preferably 200 or more, and may also be 250 or more, 300 or more, 400 or more, 500 or more, 600 or more, 700 or more, 800 or more, 900 or more, 1,000 or more, 1,500 or more, or 2,000 or more. On the other hand, from the viewpoint of suppressing an astringent taste unsuitable for carbonated beverages, the ratio of the collagen peptide content (A) (unit: mg / 100 mL) to the isomaltotriose content (D) (unit: mass %) [(A) / (D)] is preferably 33,000 or less, more preferably 31,000 or less, even more preferably 30,000 or less, still more preferably 25,000 or less, more preferably 22,000 or less, even more preferably 20,000 or less, particularly preferably 15,000 or less, and may also be 14,000 or less, 13,000 or less, 12,000 or less, 11,000 or less, 10,000 or less, 9,000 or less, or 8,000 or less.

[0030] The carbonated beverage of one embodiment of the present invention contains isomaltose and isomaltotriose, and the ratio of the isomaltose content (C) (unit: mass %) to the isomaltotriose content (D) (unit: mass %) [(C) / (D)] is 0.01 to 50. From the viewpoint of effectively suppressing an astringent taste unsuitable for carbonated beverages, the ratio of the isomaltose content (C) (unit: mass %) to the isomaltotriose content (D) (unit: mass %) [(C) / (D)] is preferably 0.02 or more, more preferably 0.03 or more, even more preferably 0.04 or more, and may also be 0.05 or more, 0.1 or more, 0.5 or more, 0.75 or more, 1.00 or more, 1.50 or more, 1.67 or more, 2.00 or more, 2.50 or more, or 3.00 or more. From the same viewpoint as above, the composition contains isomaltose and isomaltotriose, and the ratio of the isomaltose content (C) (unit: mass %) to the isomaltotriose content (D) (unit: mass %) [(C) / (D)] is preferably 45 or less, more preferably 40 or less, even more preferably 35 or less, even more preferably 30 or less, and particularly preferably 25 or less, and may also be 20 or less, 15 or less, 14 or less, 13 or less, 12 or less, 11 or less, or 10 or less.

[0031] From the viewpoint of providing a carbonated beverage that further improves at least one of the rich flavor, satisfying taste, and full-bodied flavor derived from barley, the total nitrogen content of the carbonated beverage of one embodiment of the present invention is 1 mg / 100 mL or more, preferably 5 mg / 100 mL or more, more preferably 7.5 mg / 100 mL, even more preferably 10 mg / 100 mL or more, still more preferably 15 mg / 100 mL or more, and particularly preferably 20 mg / 100 mL or more, or may also be 25 mg / 100 mL or more, 26 mg / 100 mL or more, 27 mg / 100 mL or more, 28 mg / 100 mL or more, 29 mg / 100 mL or more, 30 mg / 100 mL or more, 31 mg / 100 mL or more, 32 mg / 100 mL or more, 33 mg / 100 mL or more, 34 mg / 100 mL or more, 35 mg / 100 mL or more, or 40 mg / 100 mL or more. On the other hand, from the viewpoint of providing a beverage that is less likely to cause a feeling of fullness, the total nitrogen content of one embodiment of the carbonated beverage of the present invention is 200 mg / 100 mL or less, preferably 180 mg / 100 mL or less, more preferably 150 mg / 100 mL or less, even more preferably 140 mg / 100 mL or less, even more preferably 130 mg / 100 mL or less, and particularly preferably 110 mg / 100 mL or less, and may also be 100 mg / 100 mL or less, 95 mg / 100 mL or less, 90 mg / 100 mL or less, 85 mg / 100 mL or less, or 80 mg / 100 mL or less.

[0032] In the present invention, the "total nitrogen content" refers to the total amount of all nitrogen compounds such as proteins and amino acids. The total nitrogen content of the carbonated beverage of the present invention can be controlled by adjusting the amount of raw materials containing protein and amino acids, whether fermented or non-fermented. Specifically, the total nitrogen content can be increased by increasing the amount of malt or other ingredients with a high nitrogen content. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and ungerminated grains. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, soybeans, and peas. Other examples include corn (corn protein, etc.), rice, dairy ingredients such as raw milk, skim milk powder, and whey, collagen peptides, and yeast extract. In addition, the total nitrogen amount can be adjusted by adding dilution water or carbonated water, the type and amount of spirits, the type and amount of brewing alcohol, the amount and type of raw materials used, the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the timing of enzyme addition, the protein degradation time in the mash tank, the pH in the mash tank, the pH in the mashing process (the wort production process from adding malt to before adding yeast), the wort filtration time, the set temperature and holding time for each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, These can be adjusted by appropriately setting the nal extract concentration, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, beer filtration conditions (flow rate, temperature, etc.), type of beer filtration (diatomaceous earth, membrane, sheet, cartridge, filter, etc.), stabilizer added during beer filtration (silica gel, PVPP (polyvinylpolypyrrolidone), bentonite, tannin, bentonite, white clay, acid white clay, etc.), etc. The total nitrogen content of the carbonated beverage of the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery 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).

[0033] From the viewpoint of improving the flavor of the beverage, the pH of the carbonated beverage of one embodiment of the present invention is preferably 3.0 or higher, more preferably 3.1 or higher, more preferably 3.2 or higher, more preferably 3.3 or higher, even more preferably 3.4 or higher, even more preferably 3.5 or higher, even more preferably 3.6 or higher, and particularly preferably 3.7 or higher. Furthermore, from the viewpoint of suppressing the growth of microorganisms, the pH of the carbonated beverage is preferably 5.0 or less, more preferably 4.9 or less, even more preferably 4.8 or less, even more preferably 4.7 or less, and particularly preferably 4.6 or less, and may also be 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, or 4.0 or less. In the carbonated beverage of one embodiment of the present invention, pH adjustment can be performed by known methods depending on the type of carbonated beverage, whether fermented or non-fermented, such as adding dilution water or carbonated water, setting the type and amount of raw materials, etc. Furthermore, in the beer-taste beverage of one embodiment of the present invention, pH adjustment can be performed by adding carbon dioxide gas, adding dilution water or carbonated water, the type and amount of spirits, the type and amount of brewer's alcohol, the type of raw materials (barley, malt, corn grits, corn protein, collagen peptide, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the brewing tank, the proteolysis time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the pre-fermentation liquid process from the addition of raw materials to the addition of yeast), the pH in the blending process (the process from the addition of raw materials to packaging), the type of acid used in pH adjustment (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), salts (ammonium sulfate, calcium chloride, etc.), etc. The type and amount of added acid (e.g., sodium citrate, calcium sulfate, monosodium citrate, disodium citrate, trisodium citrate), the amount of added ascorbic acid, the amount of acid used to adjust the pH, the timing of pH adjustment (during blending, mashing, fermentation, completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, etc. can be set as appropriate.

[0034] From the viewpoint of suppressing the metabolic rate of uric acid, the purine content of the carbonated beverage of one embodiment of the present invention is preferably 10 mg / 100 mL or less, more preferably 5 mg / 100 mL or less, 4 mg / 100 mL or less, 3 mg / 100 mL or less, 2 mg / 100 mL or less, even more preferably 1 mg / 100 mL or less, even more preferably 0.5 mg / 100 mL or less, and particularly preferably 0.1 mg / 100 mL or less, and may also be 0.08 mg / 100 mL or less, 0.06 mg / 100 mL or less, 0.04 mg / 100 mL or less, 0.02 mg / 100 mL or less, or 0.01 mg / 100 mL or less. The lower limit of the purine content is not particularly limited, and may be, for example, 0.005 mg / 100 mL or more, 0.001 mg / 100 mL or more, or 0.0001 mg / 100 mL or more. In this specification, "purines" refers to four purine bases: adenine, xanthine, guanine, and hypoxanthine. Furthermore, in quantifying purines, it is difficult to distinguish adenylic acid and adenosine from "adenine," and it is also difficult to distinguish guanylic acid and guanosine from "guanine." Therefore, "adenine" includes the adenine base, adenylic acid, and adenosine. Furthermore, "guanine" includes the guanine base, guanylic acid, and guanosine. The purine content in a carbonated drink can be determined by measuring the content of the four purine bases mentioned above using LC-MS / MS after perchloric acid treatment and calculating the total amount.

[0035] The purine content can be adjusted by, for example, adsorbing and removing purine-related components using activated carbon, zeolite, silica gel, PVPP (polyvinylpolypyrrolidone), bentonite, tannin, bentonite, white clay, acid white clay, etc., treating the product with nucleosidase, etc. before the adsorption process, or decomposing the purine-related components with nucleosidase, etc. and allowing them to be metabolized by yeast, etc. In addition, when increasing the amount of purines, the purine content can be increased by increasing the amount of ingredients with a high purine content (for example, plants belonging to the grass family such as wheat, malt processed from wheat, yeast extract, yeast, etc.). On the other hand, in order to reduce purines, in addition to the above methods, reducing the amount of raw materials containing purines or distillation can be used. For example, since distilled alcoholic beverages have a relatively low purine content, when providing alcoholic beverages with reduced purine content, using distilled alcoholic beverages as the alcohol source rather than brewed alcoholic beverages such as beer, wine, and sake can lower the purine content in the alcoholic beverage. The purine content can also be adjusted by the type and amount of raw materials. For example, wheat has a lower purine content per weight than barley, which is also a type of wheat. Similarly, wheat malt has less purine than barley malt, which is also a type of malt.

[0036] The carbonated beverage of one embodiment of the present invention is suitable for packaging in a container, such as a glass bottle, a plastic bottle, a can, or a barrel, with cans, glass bottles, and plastic bottles being preferred from the viewpoint of portability. When using colorless, transparent glass bottles or PET bottles, the beverage is exposed to sunlight or fluorescent light, unlike when using regular cans or colored bottles. However, since the carbonated beverage of one embodiment of the present invention does not substantially use hops as an ingredient, the generation of sunlight odor caused by exposure to sunlight is suppressed. Therefore, the carbonated beverage of one embodiment of the present invention can be filled into such colorless, transparent glass bottles or PET bottles.

[0037] 1.1 Raw materials The main ingredients of the carbonated beverage of the present invention can be those commonly used in various carbonated beverages. When the carbonated beverage of one embodiment of the present invention is a beer-taste beverage that uses malt, the main ingredients are water and malt. When the carbonated beverage of one embodiment of the present invention is a beer-taste beverage that does not substantially use malt, the main ingredients are water and barley extract (barley extract, wheat extract, etc.). Furthermore, the carbonated beverage of one embodiment of the present invention may also contain other ingredients, such as sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, salts, etc., depending on the type of carbonated beverage.

[0038] 1.1.1 Malt and non-malt grains When the carbonated beverage of one embodiment of the present invention is a beer-taste beverage, the barley used as an ingredient refers to barley, wheat, rye, oats, oats, adlay, oats, and other barley varieties, and may be of any origin or variety. When a malt-based beer-taste beverage is to be produced, malt obtained by germinating and drying the seeds of these barley varieties and removing the roots can be used. When a beer-taste beverage is to be produced that does not substantially use malt, a barley extract obtained by extracting these barley varieties can be used. In one embodiment of the present invention, it is preferable to use barley (including barley extracts such as barley extract) or barley malt. Barley is one of the most commonly used ingredients for beer-flavored beverages in Japan. There are various types of barley, such as two-row barley and six-row barley, and either may be used. The barley or malt (including barley extract and malt extract) may be one type, or two or more types may be used in combination. Furthermore, when the carbonated beverage of the present invention is a malt-based beer-taste beverage, the amount of malt used (malt ratio) is preferably 5 to 80% by mass, more preferably 10 to 75% by mass, even more preferably 15 to 70% by mass, and particularly preferably 15 to 60% by mass. In this specification, the malt ratio refers to a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration-Related Laws and Regulations, etc., which came into effect on April 1, 2018.

[0039] When the malt ratio is reduced, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions. Examples of nitrogen sources include yeast extract, collagen peptides, soy protein, malt (e.g., barley malt, wheat malt), soybeans, yeast extract, peas, ungerminated grains, grass plants, and decomposition products thereof. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, rice (e.g., polished rice, brown rice), corn, sorghum, potatoes, beans (e.g., soybeans, peas), buckwheat, sorghum, millet, and barnyard millet. Starches obtained from these grains and extracts thereof may also be used.

[0040] 1.1.2 Sweeteners Sweeteners used in one embodiment of the present invention include commercially available saccharified solutions prepared by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sucrose, lactose, trisaccharides or higher sugars, sugar alcohols, natural sweeteners such as isomaltose, isosucrose, isomerized sugar, and stevia, and artificial sweeteners. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. There are also no particular limitations on the type of grain from which starch is produced, the starch purification method, or the conditions for enzymatic or acidic hydrolysis. For example, sugars with a higher maltose content may be used by appropriately setting the conditions for enzymatic or acidic hydrolysis. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, and solutions thereof (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame. These sweeteners may be used alone or in combination of two or more.

[0041] The carbonated beverage of one embodiment of the present invention further contains one or more sugars selected from glucose, fructose, sucrose, maltose, and maltotriose. To avoid imparting undesirable sweetness to the beverage, the content of the one or more sugars selected from glucose, fructose, sucrose, maltose, and maltotriose is preferably 5% by mass or less, more preferably 4% by mass or less, and even more preferably 3% by mass or less. Alternatively, the content may be 2.5% by mass or less, 2.0% by mass or less, 1.9% by mass or less, 1.8% by mass or less, 1.7% by mass or less, 1.6% by mass or less, 1.5% by mass or less, or 1.4% by mass or less. The lower limit of the sugar content is not particularly limited, but is, for example, 0.01% by mass or more, preferably 0.02% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.04% by mass or more, and particularly preferably 0.06% by mass or more. The sugar content can be measured by high-performance liquid chromatography (HPLC).

[0042] The carbonated beverage of one embodiment of the present invention may contain α-isomaltosyl-(1→4)maltose. From the viewpoint of imparting a suitable sweetness and aftertaste to the carbonated beverage, the α-isomaltosyl-(1→4)maltose content is preferably at least 0.01% by mass, at least 0.03% by mass, at least 0.05% by mass, at least 0.07% by mass, at least 0.09% by mass, at least 0.10% by mass, at least 0.11% by mass, at least 0.12% by mass, or at least 0.13% by mass. From the viewpoint of not imparting an unsuitable sweetness, the α-isomaltosyl-(1→4)maltose content is preferably at most 0.50% by mass, at most 0.45% by mass, at most 0.40% by mass, or at most 0.35% by mass. The carbonated beverage of one embodiment of the present invention may contain α-glucosyl-(1→6)maltotetraose. From the viewpoint of imparting a suitable sweetness and aftertaste to the carbonated beverage, the content of α-glucosyl-(1→6)maltotetraose is preferably 0.01% by mass or more, 0.03% by mass or more, 0.05% by mass or more, 0.07% by mass or more, 0.09% by mass or more, 0.10% by mass or more, 0.11% by mass or more, 0.12% by mass or more, or 0.13% by mass or more. From the viewpoint of not imparting an unsuitable sweetness, the content of α-glucosyl-(1→6)maltotetraose is preferably 0.50% by mass or less, 0.45% by mass or less, 0.40% by mass or less, or 0.35% by mass or less. The sugar content can be measured by high performance liquid chromatography (HPLC).

[0043] In the carbonated beverage of one embodiment of the present invention, the sugar content is not particularly limited, but from the viewpoint of providing a satisfying carbonated beverage, it is preferably 0.1 g / 100 mL or more, more preferably 0.2 g / 100 mL or more, even more preferably 0.3 g / 100 mL or more, still more preferably 0.4 g / 100 mL or more, and particularly preferably 0.5 g / 100 mL or more, and may be 0.6 g / 100 mL or more, 0.7 g / 100 mL or more, 0.8 g / 100 mL or more, 0.9 g / 100 mL or more, 1.0 g / 100 mL or more, 1.1 g / 100 mL or more, or 1.2 g / 100 mL or more. From the viewpoint of providing an easy-to-drink carbonated beverage, it is preferable that the sugar content be 0.1 g / 100 mL or more, more preferably 0.2 g / 100 mL or more, even more preferably 0.3 g / 100 mL or more, still more preferably 0.4 g / 100 mL or more, and particularly preferably 0.5 g / 100 mL or more. or 5.0 g / 100 mL or less, more preferably 4.5 g / 100 mL or less, even more preferably 4.0 g / 100 mL or less, still more preferably 3.5 g / 100 mL or less, and particularly preferably 3.0 g / 100 mL or less, and may be 2.9 g / 100 mL or less, 2.8 g / 100 mL or less, 2.7 g / 100 mL or less, 2.6 g / 100 mL or less, 2.5 g / 100 mL or less, 2.4 g / 100 mL or less, 2.3 g / 100 mL or less, 2.2 g / 100 mL or less, 2.1 g / 100 mL or less, 2.0 g / 100 mL or less, 1.9 g / 100 mL or less, 1.8 g / 100 mL or less, or 1.7 g / 100 mL or less.

[0044] In this specification, "carbohydrate" refers to carbohydrates based on the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially revised by Consumer Affairs Agency Notification No. 8 of September 27, 2013), and specifically refers to the carbohydrates contained in the target food, including protein, lipids, dietary fiber, ash, and alcohol. Therefore, the carbohydrate content of a food can be calculated by subtracting the amounts of protein, fat, dietary fiber, ash, and moisture from the weight of the food. The amounts of protein, lipid, dietary fiber, ash, and moisture can be measured by the methods specified in the Nutrition Labeling Standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method, the amount of lipid by the ether extraction method, the amount of dietary fiber by the Prosky method, the amount of ash by the direct ashing method, and the amount of moisture by the reduced pressure heat drying method.

[0045] The carbohydrate content of the carbonated beverage of one embodiment of the present invention can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type and amount of carbohydrate-containing raw materials, the type of enzyme, the amount of enzyme added and the timing of addition, the set temperature and holding time for each temperature range when preparing the saccharified solution, the composition of the pre-fermentation solution (original extract concentration, sugar composition, protein content, dietary fiber content, ash content, etc.), the conditions of the fermentation process (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, type of enzyme, amount of enzyme added, timing of enzyme addition, etc.), cooling timing, cooling temperature, cooling time, etc.

[0046] In the carbonated beverage of one embodiment of the present invention, the sugar content is not particularly limited, but from the viewpoint of providing a satisfying carbonated beverage, it is preferably 0.02 g / 100 mL or more, more preferably 0.05 g / 100 mL or more, even more preferably 0.1 g / 100 mL or more, still more preferably 0.12 g / 100 mL or more, and particularly preferably 0.13 g / 100 mL or more, and may be 0.14 g / 100 mL or more, 0.15 g / 100 mL or more, 0.16 g / 100 mL or more, 0.17 g / 100 mL or more, 0.18 g / 100 mL or more, 0.19 g / 100 mL or more, or 0.2 g / 100 mL or more. From the viewpoint of providing an easy-to-drink carbonated beverage, Therefore, it is preferably 5.0 g / 100 mL or less, more preferably 4.0 g / 100 mL or less, even more preferably 3.0 g / 100 mL or less, still more preferably 2.75 g / 100 mL or less, and particularly preferably 2.5 g / 100 mL or less, and may be 2.25 g / 100 mL or less, 2.0 g / 100 mL or less, 1.8 g / 100 mL or less, 1.6 g / 100 mL or less, 1.4 g / 100 mL or less, 1.2 g / 100 mL or less, 1.1 g / 100 mL or less, 1.0 g / 100 mL or less, 0.9 g / 100 mL or less, 0.8 g / 100 mL or less, 0.7 g / 100 mL or less, 0.6 g / 100 mL or less, or 0.5 g / 100 mL or less. In the present invention, "sugars" refers to sugars based on the Nutrition Labeling Standards for Foods (Cabinet Office Ordinance No. 10 of 2015, effective date: July 1, 2021), and refers to monosaccharides or disaccharides that are not sugar alcohols. The amount of sugars can be measured by the method set forth in the Nutrition Labeling Standards. Specifically, it can be measured by high performance liquid chromatography.

[0047] The sugar content of the carbonated beverage of one embodiment of the present invention can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type and amount of raw materials containing sugars, the type of enzyme, the amount of enzyme added and the timing of addition, the set temperatures and holding times for each temperature range when preparing the saccharified solution, the composition of the pre-fermentation solution (original extract concentration, sugar composition, protein content, dietary fiber content, ash content, etc.), the conditions of the fermentation process (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, type of enzyme, amount of enzyme added, timing of enzyme addition, etc.), cooling timing, cooling temperature, cooling time, etc.

[0048] In one embodiment of the carbonated beverage of the present invention, the Brix is ​​not particularly limited, but from the viewpoint of providing a carbonated beverage with a moderate sweetness, it is preferably 0.5% or more, more preferably 1.0% or more, even more preferably 1.5% or more, even more preferably 1.8% or more, and particularly preferably 2.0% or more, and may be 2.2% or more, 2.4% or more, 2.6% or more, 2.7% or more, 2.8% or more, 2.9% or more, or 3.0% or more. From the viewpoint of providing a carbonated beverage that is not too sweet, it is preferably 10.0% or less, more preferably 9.0% or less, even more preferably 8.0% or less, even more preferably 7.0% or less, and particularly preferably 6.0% or less, and may be 5.0% or less, 4.5% or less, 4.3% or less, 4.2% or less, 4.1%, or 4.0% or less.

[0049] 1.1.3 Soluble dietary fiber Examples of water-soluble dietary fibers used in one embodiment of the present invention include indigestible dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. From the viewpoint of versatility such as stability and safety, indigestible dextrin or polydextrose is preferred.

[0050] 1.1.4 Bittering agents and bittering agents When the carbonated beverage of one embodiment of the present invention is a beer-flavored beverage, it may be a beverage containing one or more selected from bittering agents and bitterness imparting agents. The bittering agent or bitterness imparting agent is not particularly limited, and those used as bitterness imparting agents in ordinary beer or happoshu can be used, such as rosemary, lychee, Phellodendron amurense, aniseed, juniper nut, sage, madder spice, Ganoderma lucidum, bay leaf, Ganoderma lucidum, mulberry, citrus extract, bitter persimmon extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, Aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, artemisia absinthium extract, absinthin, alginic acid, and the like.

[0051] 1.1.5 Antioxidants The antioxidant used in one embodiment of the present invention is not particularly limited, and can be any antioxidant used in ordinary beer or happoshu, such as ascorbic acid, erythorbic acid, catechin, etc. These antioxidants can be used alone or in combination of two or more.

[0052] 1.1.6 Flavorings The carbonated beverage of one embodiment of the present invention may further contain a flavoring. The flavoring is not particularly limited, and common beer flavorings can be used. Beer flavorings are used to impart a beer-like flavor. Examples of beer flavorings include esters and higher alcohols, and specific examples include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, and 2,3-diethyl-5-methylpyrazine. , γ-Decanolactone, γ-Undecalactone, Ethyl Hexanoate, Ethyl 2-Methylbutyrate, Ethyl n-Butyrate, Myrcene, Citral, Limonene, Maltol, Ethyl Maltol, Phenylacetic Acid, Furaneol, Furfural, Methional, 3-Methyl-2-Butene-1-thiol, 3-Methyl-2-Butanethiol, Diacetyl, Ferulic Acid, Geranic Acid, Geranyl Acetate, Ethyl Butyrate, Octanoic Acid, Decanoic Acid, 9-Decenoic Acid, Nonanoic Acid, Tetradecanoic Acid, Propanoic Acid , 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octyl Examples of such amines include 1-1-en-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, furfural, and methional. These fragrances may be used alone or in combination of two or more.

[0053] 1.1.7 Acidulants The acidulant used in one embodiment of the present invention is not particularly limited as long as it is a substance that has a sour taste, but examples include phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof. Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, or a salt thereof is preferred, phosphoric acid, malic acid, citric acid, lactic acid, tartaric acid, acetic acid, or a salt thereof is more preferred, and phosphoric acid, malic acid, citric acid, lactic acid, or a salt thereof is particularly preferred. These acidulants may be used alone or in combination of two or more.

[0054] In the carbonated beverage of one embodiment of the present invention, the content of malic acid is not particularly limited, but from the viewpoint of imparting a moderate acidity and depth of flavor to the carbonated beverage, it is preferably 10 mg / L or more, more preferably 15 mg / L or more, even more preferably 20 mg / L or more, still more preferably 25 mg / L or more, and particularly preferably 30 mg / L or more, and may be 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 72.5 mg / L or more, 75 mg / L or more, or 80 mg / L or more. Furthermore, from the viewpoint of providing a carbonated beverage that is not too acidic, it is preferably 600 mg / L or less, more preferably 575 mg / L or less. mg / L or less, more preferably 550 mg / L or less, even more preferably 525 mg / L or less, particularly preferably 500 mg / L or less, and may be 475 mg / L or less, 450 mg / L or less, 425 mg / L or less, 400 mg / L or less, 375 mg / L or less, 350 mg / L or less, 325 mg / L or less, 300 mg / L or less, 280 mg / L or less, 260 mg / L or less, 240 mg / L or less, 220 mg / L or less, 200 mg / L or less, 190 mg / L or less, 185 mg / L or less, 180 mg / L or less, 175 mg / L or less, 170 mg / L or less, 165 mg / L or less, 160 mg / L or less, 155 mg / L or less, 150 mg / L or less, 145 mg / L or less, or 140 mg / L or less. The malic acid may be synthetic malic acid, fermented malic acid, or a combination of synthetic and fermented malic acid. The malic acid content can be measured by high performance liquid chromatography (HPLC).

[0055] In the carbonated beverage of one embodiment of the present invention, the lactic acid content is not particularly limited, but from the viewpoint of imparting a moderate acidity, mellowness, and a lingering aftertaste to the carbonated beverage, it is preferably 10 mg / L or more, more preferably 20 mg / L or more, even more preferably 30 mg / L or more, still more preferably 40 mg / L or more, and particularly preferably 50 mg / L or more, and may be 60 mg / L or more, 70 mg / L or more, 80 mg / L or more, 90 mg / L or more, 100 mg / L or more, 110 mg / L or more, 120 mg / L or more, 130 mg / L or more, 140 mg / L or more, 150 mg / L or more, 160 mg / L or more, or 170 mg / L or more. Furthermore, from the viewpoint of providing a carbonated beverage that is not too acidic, it is preferably is 700 mg / L or less, more preferably 650 mg / L or less, even more preferably 600 mg / L or less, still more preferably 575 mg / L or less, particularly preferably 550 mg / L or less, and may be 525 mg / L or less, 500 mg / L or less, 480 mg / L or less, 460 mg / L or less, 440 mg / L or less, 420 mg / L or less, 400 mg / L or less, 390 mg / L or less, 380 mg / L or less, 370 mg / L or less, 360 mg / L or less, 350 mg / L or less, 340 mg / L or less, 330 mg / L or less, 320 mg / L or less, 310 mg / L or less, 300 mg / L or less, 290 mg / L or less, 280 mg / L or less, 270 mg / L or less, or 265 mg / L or less. The lactic acid may be synthetic lactic acid, fermented lactic acid, or a combination of synthetic and fermented lactic acid. The lactic acid content can be measured by high performance liquid chromatography (HPLC).

[0056] In the carbonated beverage of one embodiment of the present invention, the citric acid content is not particularly limited, but from the viewpoint of imparting a moderate acidity and a refreshing acidity and clean aftertaste to the carbonated beverage, it is preferably 10 mg / L or more, more preferably 15 mg / L or more, even more preferably 20 mg / L or more, still more preferably 25 mg / L or more, and particularly preferably 30 mg / L or more, and may be 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 72.5 mg / L or more, 75 mg / L or more, or 80 mg / L or more. Furthermore, from the viewpoint of providing a carbonated beverage that is not too acidic, it is preferably 600 mg / L or less, more preferably 575 mg / L or less, and even more preferably 60 ... Preferably, the concentration is 550 mg / L or less, even more preferably 525 mg / L or less, and particularly preferably 500 mg / L or less, and more preferably 480 mg / L or less, 460 mg / L or less, 440 mg / L or less, 420 mg / L or less, 400 mg / L or less, 380 mg / L or less, 360 mg / L or less, 340 mg / L or less, 320 mg / L or less, 310 mg / L or less, 300 mg / L or less, 28 ... The citric acid content may be 0 mg / L or less, 260 mg / L or less, 240 mg / L or less, 220 mg / L or less, 200 mg / L or less, 190 mg / L or less, 185 mg / L or less, 180 mg / L or less, 175 mg / L or less, 170 mg / L or less, 165 mg / L or less, 160 mg / L or less, 155 mg / L or less, 150 mg / L or less, 145 mg / L or less, or 140 mg / L or less. The citric acid content can be measured by high performance liquid chromatography (HPLC).

[0057] In one embodiment of the carbonated beverage of the present invention, phosphoric acid may be added to impart a moderate acidity and a clean, crisp aftertaste to the carbonated beverage. The phosphoric acid content is not particularly limited, but may be, for example, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 72.5 mg / L or more, 75 mg / L or more, or 80 mg / L or more. In addition, from the viewpoint of providing a carbonated beverage with a not too strong acidity, the phosphoric acid content may be 600 mg / L or less, 575 mg / L or less, 550 mg / L or less, 525 mg / L or less, 500 mg / L or less, 480 mg / L or less, or ...50 mg / L or less, 525 mg / L or less, 500 mg / L or less, 480 mg / L or less, or 600 mg / L or less, 550 mg / L or less, 525 mg / L or less, 500 mg / L The phosphate content may be 190 mg / L or less, 185 mg / L or less, 180 mg / L or less, 175 mg / L or less, 170 mg / L or less, 165 mg / L or less, 160 mg / L or less, 155 mg / L or less, 150 mg / L or less, 145 mg / L or less, or 140 mg / L or less. The phosphate content can be measured by high performance liquid chromatography (HPLC).

[0058] In the carbonated beverage of one embodiment of the present invention, the acidity is not particularly limited, but from the viewpoint of providing a carbonated beverage with a moderate sourness, it is preferably 0.01 g / 100 mL or more, more preferably 0.012 g / 100 mL or more, even more preferably 0.014 g / 100 mL or more, even more preferably 0.016 g / 100 mL or more, and particularly preferably 0.018 g / 100 mL or more, and may be 0.020 g / 100 mL or more, 0.022 g / 100 mL or more, 0.024 g / 100 mL or more, 0.026 g / 100 mL or more, 0.028 g / 100 mL or more, 0.030 g / 100 mL or more, or 0.032 g / 100 mL or more. From the viewpoint of providing a carbonated beverage with a not too strong sourness, is preferably 0.5 g / 100 mL or less, more preferably 0.45 g / 100 mL or less, even more preferably 0.4 g / 100 mL or less, still more preferably 0.35 g / 100 mL or less, and particularly preferably 0.3 g / 100 mL or less, and may be 0.25 g / 100 mL or less, 0.225 g / 100 mL or less, 0.2 g / 100 mL or less, 0.19 g / 100 mL or less, 0.18 g / 100 mL or less, 0.17 g / 100 mL or less, 0.16 g / 100 mL or less, 0.15 g / 100 mL or less, 0.14 g / 100 mL or less, 0.13 g / 100 mL or less, 0.12 g / 100 mL or less, 0.11 g / 100 mL or less, or 0.1 g / 100 mL or less. Acidity can be measured based on the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, a public interest incorporated foundation, and edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0059] 1.1.8 Preservatives Preservatives used in one embodiment of the present invention include, for example, benzoic acid; benzoates such as sodium benzoate; benzoate esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Commercially available preservatives, such as Strong Sunplazer (manufactured by San-Ei Gen F.F.I., Inc., a mixture of sodium benzoate and butyl benzoate), may also be used. These preservatives may be used alone or in combination of two or more.

[0060] 1.1.9 Salts Examples of salts used in one embodiment of the present invention include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more.

[0061] 1.2 Carbon dioxide The carbon dioxide gas contained in the carbonated beverage of one embodiment of the present invention may be carbon dioxide gas contained in the raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas. When the carbonated beverage of the present invention is to be made into a fermented beer-flavored beverage, alcoholic fermentation is carried out, and therefore the carbon dioxide gas produced in this fermentation process can be used as is, but the amount of carbon dioxide gas can also be adjusted by adding carbonated water as appropriate.

[0062] The carbon dioxide concentration of the carbonated beverage of one embodiment of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, more preferably 0.40 (w / w)% or more, more preferably 0.42 (w / w)% or more, even more preferably 0.45 (w / w)% or more, even more preferably 0.47 (w / w)% or more, particularly preferably 0.49 (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.

[0063] When the carbonated beverage of one embodiment of the present invention is a bottled beverage, the carbon dioxide pressure of the bottled beverage may be adjusted appropriately within the range in which the above-mentioned carbon dioxide concentration is achieved. 2 Below, 4.5kg / cm 2 or less than 4.0 kg / cm 2 and is 0.20 kg / cm 2 More than 0.50kg / cm 2 More than 1.0kg / cm 2 More than 1.25kg / cm 2 More than 1.5kg / cm 2 More than 1.75kg / cm 2 More than 1,8kg / cm 2 Over 1.9kg / cm 2 or more, or 1.95 kg / cm 2 Any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of a beverage is 0.20 kg / cm 2 More than 5.0kg / cm 2 Below 0.50kg / cm 2 More than 4.5kg / cm 2 or less than 1.0 kg / cm 2 More than 4.0kg / cm 2 It may be the following: In this specification, the gas pressure refers to the gas pressure inside the 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 cooled to 20°C to a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, swinging the gas pressure gauge, and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

[0064] 1.3 Other additives The carbonated drink according to one embodiment of the present invention may contain various additives as needed, provided that the additives do not impair the effects of the present invention. Such additives include, for example, coloring agents, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and seasonings such as amino acids. Coloring agents are used to give carbonated drinks a desired color, and caramel coloring and the like can be used. Foam-forming agents are used to form beer-like foam in carbonated beverages or to maintain the foam in carbonated beverages, and include plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, and peptide-containing substances such as collagen peptides, yeast extract, raw materials derived from milk, modified starches such as starch octenylsuccinate, thickeners (guar gum, xanthan gum, gellan gum, carrageenin, etc.), gelling agents, agar, emulsifiers (lecithin, lysolecithin, sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, etc.), 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 minerals, which may be used alone or in combination.

[0065] 1.4 Packaged beverages The carbonated beverage of one embodiment of the present invention may be a packaged beverage. Packages of any shape and material may be used for packaged beverages. Examples of containers include glass bottles, cans, barrels, and PET bottles. Cans, glass bottles, and PET bottles are preferred from the viewpoints of ease of transport and the ability to sterilize the container after filling.

[0066] 2. Carbonated beverage manufacturing method A method for producing a carbonated beverage according to one embodiment of the present invention may include the steps of adding collagen peptide and confirming and adjusting the amounts of one or more sugars selected from isomaltose and isomaltotriose so that the amount of these components is 0.01 to 1.5% by mass during the production process of various carbonated beverages. This step may involve adding raw materials or purified products containing these components, or diluting the beverage with water, alcohol, carbonated water, or the like. The method for producing a beer-taste beverage, which is one embodiment of the present invention, will be explained below, separately for fermented beer-taste beverages and non-fermented beer-taste beverages.

[0067] 2.1 Fermented beer-flavored beverage manufacturing method When the beer-taste beverage of one embodiment of the present invention is a fermented beer-taste beverage, a method for producing the fermented beer-taste beverage of one embodiment of the present invention preferably includes a step of adding yeast to ingredients containing water and malt and carrying out alcoholic fermentation, and more specifically, a method including the following steps (1) to (3) is more preferred. Step (1): A step of obtaining a pre-fermentation liquid by using various raw materials and performing at least one of saccharification, boiling, and solid content removal. Step (2): A step of adding yeast to the pre-fermentation liquid obtained in step (1) to carry out alcoholic fermentation. Step (3): adding collagen peptide and checking and / or adjusting the content of one or more sugars selected from isomaltose and isomaltotriose.

[0068] <Process (1)> Step (1) is a step in which various raw materials are subjected to at least one of saccharification, boiling, and solid content removal treatments to obtain a pre-fermentation solution. For example, when malt is used as one of the various raw materials, water and the various raw materials including malt are charged into a mash kettle or mash tank, and, if necessary, an enzyme agent such as a polysaccharide-degrading enzyme or a protease that promotes the transformation of components derived from the raw materials may be added before fermentation. Examples of such enzymes include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, glucosidase, xanthine oxidase, transglucosidase, etc. Further examples include enzymes that fall under "(3) the following enzymes added during the brewing process for the purpose of streamlining sake brewing, etc." in Article 3 "7. Items not to be treated as ingredients for alcoholic beverages" of the Liquor Tax Act and the Notification of Alcoholic Beverage Administration Laws and Regulations (revised June 27, 2018). The addition of these enzyme preparations allows for efficient adjustment of the component composition of the resulting fermented beer-taste beverage. Various ingredients other than malt may also be added, such as hops, acidulants, colorants, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, and salts. These may be added before, during, or after the saccharification treatment. They may also be added during or after the alcoholic fermentation step in the subsequent process. The fermented beer-taste beverage of one embodiment of the present invention does not substantially use hops as an ingredient.

[0069] The mixture of various raw materials is heated and subjected to saccharification treatment to saccharify the starch in the raw materials. The temperature and time of the saccharification treatment are preferably adjusted appropriately taking into consideration the type of malt used, the malt ratio, raw materials other than water and malt, the type and amount of enzyme used, etc. In one aspect of the present invention, the saccharification treatment temperature is, for example, 50 to 75°C, and the saccharification treatment time is, for example, preferably 15 to 240 minutes. After the saccharification treatment, filtration is performed to obtain a saccharified solution.

[0070] It is preferable to subject this saccharified solution to a boiling treatment. When hops, bittering agents, etc. are used as raw materials during this boiling treatment, it is preferable to add these. Hops, bittering agents, etc. may be added between the start and end of boiling of the saccharified liquid. After the end of boiling, it is preferable to transfer the saccharified liquid to a whirlpool, cool it to 0 to 20°C, and obtain a cooled liquid, which is then subjected to a treatment to remove solids such as coagulated proteins. In this way, a pre-fermentation liquid is obtained. Instead of the saccharified liquid, a pre-fermentation liquid may be prepared by adding hops, bittering agents, etc. to malt extract and warm water, followed by boiling.

[0071] Furthermore, when malt is not used as one of the various raw materials, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, preservatives, colorants, acidulants, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a pre-fermentation solution. When hops are used, they may be added before the boiling process or between the start and end of boiling of the liquid sugar solution. Note that the fermented beer-taste beverage of one embodiment of the present invention does not substantially use hops as an ingredient.

[0072] <Process (2)> This is the step of adding yeast to the pre-fermentation liquid obtained in step (1) to carry out alcoholic fermentation. The yeast used in this step can be selected appropriately taking into consideration the type of fermented beverage to be produced, the desired flavor and fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

[0073] The yeast may be added to the raw materials as a yeast suspension, or may be added to the raw materials as a slurry obtained by concentrating the yeast by centrifugation or sedimentation. Alternatively, the yeast may be added after the supernatant has been completely removed after centrifugation. The amount of yeast to be added to the raw material can be determined as appropriate, but for example, 5 × 10 6 cells / mL ~ 1 × 10 8 cells / mL.

[0074] The conditions for alcoholic fermentation, such as fermentation temperature and fermentation period, can be set as appropriate, but for example, fermentation may be carried out at 8 to 25°C for 5 to 10 days. The temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process. After completion of this step, the yeast may be removed using a filter or the like, and additives such as water, flavorings, acidulants, and colorings may be added as needed.

[0075] <Process (3)> Step (3) is a step of adding collagen peptide and confirming and / or adjusting the content of one or more sugars selected from isomaltose and isomaltotriose. The sugar content can also be adjusted in steps (1) and (2) by appropriately setting the types and amounts of raw materials, mashing conditions (such as the timing of adding raw materials), yeast species, fermentation conditions, etc. Therefore, in step (3), it is preferable to measure the contents of these components to confirm whether they are within the above-mentioned ranges. If any of these components is outside the range, it is preferable to adjust the content by adding a component outside the range or by dilution.

[0076] The addition of collagen peptide and the adjustment of the sugar content may be carried out in parallel with step (1) and / or step (2), between step (1) and step (2), or after step (2). The addition of collagen peptide and confirmation of the sugar content may be carried out at any of the above-mentioned times, but it is preferable to check the sugar content after step (2) and, if necessary, adjust the sugar content.

[0077] In one embodiment of the present invention, when a non-alcoholic fermented beer-taste beverage is produced, it is preferable to further carry out steps (4) and (5). Step (4): A step of removing the alcohol from the fermented solution after step (2). Step (5): A step of adjusting the amount of carbon dioxide gas after step (4). When producing a non-alcoholic fermented beer-flavored beverage, step (3) may be carried out between step (2) and step (4), between step (4) and step (5), or after step (5), but is preferably carried out at least after step (4).

[0078] In step (4), the alcohol produced during the fermentation step in step (2) is preferably removed by heat treatment, and the heat treatment conditions can be the same as those used in the production of general non-alcoholic beer-taste beverages. After step (4), the alcohol is removed from the solution, and carbon dioxide is also removed, so it is preferable to adjust the amount of carbon dioxide in step (5). The amount of carbon dioxide gas may be adjusted by mixing the solution after step (4) with carbonated water, or by adding carbon dioxide gas directly to the solution after step (4).

[0079] 2.2 Manufacturing method for non-fermented beer-flavored beverages When the beer-taste beverage of one embodiment of the present invention is a non-fermented beer-taste beverage, it can be produced by a general method for producing a non-fermented beer-taste beverage. Specific examples of methods for producing a non-fermented beer-taste beverage of one embodiment of the present invention include a method comprising the following steps (a) to (c): Step (a): A step of obtaining a primary raw material liquid by using various raw materials and performing at least one of a blending process (a process of mixing various raw materials), an alcohol raw material addition process, a saccharification process, a boiling process, and a solid content removal process. Step (b): A step of sterilizing and diluting the primary raw material liquid as necessary, and adding carbon dioxide gas by carbonation treatment. Step (c): adding collagen peptide and checking and / or adjusting the content of one or more sugars selected from isomaltose and isomaltotriose. If necessary, precipitates can be separated and removed at each stage by filtration, centrifugation, etc. These steps can be carried out using the same processes as in ordinary soft drink production, making it possible to easily produce non-fermented beer-taste beverages without having fermentation equipment.

[0080] A specific method for obtaining the primary raw material liquid in step (a) may be the same as that in step (1) described above. When preparing a non-fermented alcohol-containing beer-flavored beverage, an alcoholic beverage can be added as an alcoholic raw material to prepare an alcoholic primary raw material liquid. The alcoholic beverage to be added is not particularly limited, but examples thereof include raw material alcohol, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, and other spirits.

[0081] The carbonation treatment in step (b) adds carbon dioxide gas to the primary raw material liquid or the alcohol-containing primary raw material liquid, thereby producing a carbonated beverage. The carbon dioxide gas may be added directly to the primary raw material liquid or the alcohol-containing primary raw material liquid, or may be added by mixing the primary raw material liquid or the alcohol-containing primary raw material liquid with carbonated water after preparing the primary raw material liquid in a concentrated state. When adding the carbon dioxide gas, additives such as preservatives, sweeteners, flavorings, acidulants, and colorings may be added as needed. In addition, in order to remove substances that cause sediment and unpleasant flavors, it is preferable to carry out a process to remove precipitates before the carbonation step. The sterilization step and the dilution step may be carried out before the carbonation treatment, after filling the container, or both.

[0082] Then, similarly to the above step (3), step (c) preferably involves adding collagen peptide and checking and / or adjusting the content of one or more sugars selected from isomaltose and isomaltotriose. Step (c) may be carried out between step (a) and step (b), or after step (a) and step (b), or may be carried out in parallel with step (a) and / or step (b).

[0083] The carbonated beverage according to 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 carbonated beverages is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging process, the carbonated beverage of the present invention is filled into a container and sealed. Containers of any shape and material may be used in the packaging process, and examples of containers include those described in "1.4 Packaged Beverages." [Example]

[0084] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, the total nitrogen content was measured based on the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0085] [Example A] Evaluation of non-fermented beer-flavored beverages <Beverage preparation> A non-fermented beer-flavored beverage was produced by adding barley extract, collagen peptide, isomaltose, isomaltotriose, liquid sugar (including glucose, fructose, sucrose, maltose, and maltotriose), beer flavoring, sour flavoring, acidulant, and wheat spirits to water. The liquid sugar was added so that the total amount of glucose, fructose, sucrose, maltose, and maltotriose was 0.24% by mass. The acidulant was added in advance so that the final concentrations of lactic acid, citric acid, and malic acid were 200 mg / L, 200 mg / L, and 100 mg / L, respectively. If the pH exceeded 4.0, further lactic acid was added to adjust the pH to less than 4.0. In Examples 26-34 and Comparative Examples 7-8, acidulants were added in advance so that the final concentrations of lactic acid, citric acid, and malic acid were 200 mg / L, 200 mg / L, and 100 mg / L, respectively. If the pH exceeded 4.0, phosphoric acid was further added to adjust the pH to less than 4.0. Wheat spirits were added so that the alcohol content was 5.2-5.6 v / v%. Collagen peptide was added to the content shown in each table, and then corn protein hydrolysate was added so that the total nitrogen content was the amount shown in each table. After all ingredients were added, carbon dioxide gas was added to 0.520 w / w%. In Example A, the pH was less than 4.0 and the purine concentration was less than 5.0 mg / 100 mL.

[0086] <Sensory evaluation> The resulting non-fermented beer-taste beverages were evaluated by the same six panelists who tasted each beverage as follows:

[0087] Each panelist tasted 350 mL of the non-fermented beer-flavored beverage that had been cooled to approximately 4°C, and evaluated the beverage for the following criteria: "suitable drinking experience for a beer-flavored beverage," "astringency unsuitable for a beer-flavored beverage," and "sweetness unsuitable for a beer-flavored beverage." Based on the scoring criteria below, the panelists used scores ranging from 3.0 (maximum) to 1.0 (minimum) in increments of 0.1, and the average scores of the six panelists was calculated. For the evaluation, samples corresponding to the following criteria of "1.0," "2.0," and "3.0" were prepared in advance for each evaluation item, and the criteria were standardized among the panelists. Furthermore, in the sensory evaluation of all Examples and Comparative Examples, no differences in scores of 2.0 or more were observed among the panelists for the same beverage.

[0088] [Perfect for beer-flavored beverages] 3.0: A strong, satisfying taste that is ideal for a beer-flavored beverage. 2.5: A satisfying taste that is perfect for a beer-flavored beverage. 2.0: A slightly full-bodied taste that is ideal for a beer-flavored beverage. 1.5: The beer-flavored beverage has almost no body to it. 1.0: The beer-flavored beverage lacks the desired flavor and body. [Astringent taste unsuitable for beer-flavored beverages] 3.0: No astringent taste that is unsuitable for a beer-flavored beverage. 2.5: No astringency that is unsuitable for a beer-flavored beverage. 2.0: There is almost no astringency, which is undesirable in a beer-flavored beverage. 1.5: An astringent taste that is unsuitable for a beer-flavored beverage. 1.0: A strong astringent taste that is unsuitable for a beer-flavored beverage. [Sweetness unsuitable for beer-flavored beverages] 3.0: No sweetness that is unsuitable for a beer-flavored beverage is detected. 2.5: No undesirable sweetness in a beer-flavored beverage. 2.0: There is almost no sweetness that is unsuitable for a beer-flavored beverage. 1.5: A sweetness that is inappropriate for a beer-flavored beverage is felt. 1.0: A strong sweetness that is unsuitable for a beer-flavored beverage.

[0089] Based on the above four evaluation items, a comprehensive evaluation was made according to the following criteria. [comprehensive evaluation] "A": The average score for all four sensory evaluation items tested is 2.3 or higher. - "B": Does not fall under "A" or "C". "C": The average score of at least one of the four sensory evaluation items tested is less than 2.0.

[0090] [Table 1] [Table 2] [Table 3] [Table 4]

[0091] [Example B] Evaluation of non-fermented beer-flavored beverages (evaluation of the effect of alcohol content) <Beverage preparation> To evaluate the effect of alcohol content on the taste quality of non-fermented beer-taste beverages, non-fermented beer-taste beverages were prepared in the same manner as in Example A, except that the alcohol content was changed as shown in Table 5 below and only phosphoric acid was used as the acidulant. The pH of each sample was below 4.0.

[0092] <Sensory evaluation> Using the same method as in Example A, the resulting non-fermented beer-taste beverage was subjected to a sensory evaluation.

[0093] [Table 5]

[0094] [Example C] Evaluation of non-fermented beer-flavored beverages (evaluation of the effects of sugars other than isomaltose and isomaltotriose) <Beverage preparation> To evaluate the effect of sugars other than isomaltose and isomaltotriose on the taste quality of non-fermented beer-taste beverages, non-fermented beer-taste beverages containing various sugars as shown in Table 6 below were prepared in the same manner as in Example A. The pH of each sample was below 4.0.

[0095] <Sensory evaluation> Using the same method as in Example A, the resulting non-fermented beer-taste beverage was subjected to a sensory evaluation.

[0096] [Table 6]

[0097] [Example D] Evaluation of non-fermented beer-flavored beverages (evaluation of the effect of different types of acidulants) <Beverage preparation> To evaluate the effect of different types of acidulants on the taste quality of non-fermented beer-taste beverages, non-fermented beer-taste beverages were prepared in the same manner as in Example A, except that the type of acidulant was changed as shown in Tables 7 and 8 below. The pH of each sample was below 4.0.

[0098] <Sensory evaluation> Using the same method as in Example A, the resulting non-fermented beer-taste beverage was subjected to a sensory evaluation.

[0099] [Table 7] [Table 8]

[0100] The results of Examples A to D demonstrated that carbonated beverages containing collagen peptides, 0.01 to 1.5% by mass of one or more sugars selected from isomaltose and isomaltotriose, and substantially no hops as ingredients have a satisfactory drinking experience while suppressing undesirable astringency and sweetness. Furthermore, the results of Example B demonstrated that carbonated beverages that meet the above conditions can achieve the above effects regardless of the alcohol content. Furthermore, the results of Example C demonstrated that carbonated beverages that meet the above conditions can achieve the above effects even if they contain other sugars. Furthermore, the results of Example D demonstrated that carbonated beverages that meet the above conditions can achieve the above effects regardless of the type of acidulant used.

Claims

1. The beer-flavored beverage contains collagen peptides and 0.01 to 1.5 mass % of one or more sugars selected from isomaltose and isomaltotriose, and does not substantially use hops as an ingredient.

2. 2. The beer-taste beverage according to claim 1, wherein the collagen peptide content is 1 to 800 mg / 100 mL.

3. 3. The beer-taste beverage according to claim 1, wherein the ratio [(A) / (B)] of the collagen peptide content (A) (unit: mg / 100 mL) to the sugar content (B) (unit: % by mass) is 20 to 10,000.

4. 3. The beer-taste beverage according to claim 1, which contains isomaltose, and wherein the ratio [(A) / (C)] of the collagen peptide content (A) (unit: mg / 100 mL) to the isomaltose content (C) (unit: mass %) is 10 to 35,000.

5. 3. The beer-taste beverage according to claim 1, which contains isomaltotriose, and wherein the ratio [(A) / (D)] of the collagen peptide content (A) (unit: mg / 100 mL) to the isomaltotriose content (D) (unit: mass %) is 10 to 35,000.

6. 3. The beer-taste beverage according to claim 1, which contains isomaltose and isomaltotriose, and wherein the ratio of the isomaltose content (C) (unit: mass %) to the isomaltotriose content (D) (unit: mass %) [(C) / (D)] is 0.01 to 50.

7. 7. The beer-taste beverage according to claim 1, further comprising one or more sugars selected from the group consisting of glucose, fructose, sucrose, maltose, and maltotriose.

8. 8. The beer-taste beverage according to claim 1, further comprising one or more organic acids selected from the group consisting of malic acid, lactic acid, citric acid, phosphoric acid, and tartaric acid.

9. 9. The beer-taste beverage according to any one of claims 1 to 8, wherein the total nitrogen content is 1 to 200 mg / 100 mL.

10. 10. The beer-taste beverage according to any one of claims 1 to 9, which does not substantially use malt as an ingredient.

11. 11. The beer-taste beverage according to any one of claims 1 to 10, wherein the beer-taste beverage is a non-fermented beer-taste beverage.

12. 12. The beer-taste beverage according to any one of claims 1 to 11, which contains alcohol.

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