refreshing drinks

Abstract

A refreshing beverage containing 0.1 to 4.5 ppm by mass of sucralose and 70 to 190 ppm by mass of ascorbic acid.

Description

[Technical Field]

[0001] This invention relates to a refreshing beverage. [Previous Technology]

[0002] Beverages made using water and malt as part of the raw materials, including carbonated soft drinks with an alcohol content of less than 1% (v / v) and a beer flavor, are commercially available, and various developments are underway. For example, Patent Document 1 discloses a technique for manufacturing a non-alcoholic fermented beverage, in which α-glucosidase is added before the fermentation step in the beer-making process, reducing the alcohol concentration by approximately 40-55% compared to conventional methods. [Prior Art Documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 5-68528 [Summary of the Invention]

[0004] [The problem that the invention aims to solve]

[0005] In many cases, the drinking satisfaction of a general non-alcoholic beer-flavored beverage manufactured according to the method described in Patent Document 1 is insufficient, unlike that of a malt-flavored beverage. Therefore, there is a need for a refreshing beverage with improved drinking satisfaction, similar to that of a malt-flavored beverage. Furthermore, there is a need for a refreshing beverage that not only improves drinking satisfaction but also provides a pleasant aftertaste and a pleasant bitterness, similar to that of a malt-flavored beverage. [Means for Solving the Problem]

[0006] This invention provides a refreshing beverage, wherein the content of sucralose is 0.1 to 4.5 ppm by mass and the content of ascorbic acid is 70 to 190 ppm by mass. That is, this invention includes the following types of inventions. [1] A refreshing beverage, wherein the content of sucralose is 0.1 to 4.5 ppm by mass and the content of ascorbic acid is 70 to 190 ppm by mass. [2] The refreshing beverage of [1] wherein the content ratio of sucralose (unit: ppm by mass) to ascorbic acid (unit: ppm by mass) [sucralose / ascorbic acid] is 0.005 to 0.04. [3] The refreshing beverage of [1] or [2] further contains potassium acesulfame potassium. [4] The refreshing beverage of any one of [1] to [3] further contains lactic acid. [5] The refreshing beverage of any one of [1] to [4] wherein the content of tartaric acid is less than 300 ppm by mass. [6] The refreshing beverage of any one of [1] to [5], wherein the content of phosphoric acid is less than 300 ppm by mass. [7] The refreshing beverage of any one of [1] to [6] is a beverage made from malt extract. [8] The refreshing beverage of any one of [1] to [7], wherein the calories of the aforementioned refreshing beverage are less than 5 kcal per 100 mL. [9] The refreshing beverage of any one of [1] to [8] is a canned beverage.

[10] The refreshing beverage of [9], wherein the partial pressure of carbon dioxide of the aforementioned canned beverage is more than 0.20 kgf / cm2 and less than 5.0 kgf / cm2.

[11] A refreshing beverage concentrate, which is used to manufacture the refreshing beverage of any one of [1] to

[10] obtained by dilution at a dilution ratio of more than 1.1 times and less than 10 times.

[12] The concentrate of

[11] is diluted with water or carbonated water.

[13] The concentrate of

[11] or

[12] , wherein the content of sucralose is 0.1 to 45 ppm by mass and the content of ascorbic acid is 70 to 1900 ppm by mass.

[14] The beverage of any one of [1] to

[10] , wherein the refreshing beverage is a malt-flavored beverage or a hop-flavored beverage.

[15] The concentrate of any one of

[11] to

[13] , wherein the refreshing beverage concentrate is a malt-flavored beverage concentrate or a hop-flavored beverage concentrate. [Effects of the Invention]

[0007] One suitable form of the present invention is a refreshing beverage that enhances the drinking satisfaction. Furthermore, one suitable form of the present invention is a refreshing beverage that, like a malt-flavored beverage, has a pleasant aftertaste and a pleasant bitter aftertaste.

Implementation Method

[0008] 1. Soft drinks

[0009] In this invention, "refreshing beverage" refers to, but is not limited to, fruit juice, carbonated beverages, malt beverages, lactic acid bacteria beverages, health drinks, sports drinks, amino acid beverages, vitamin beverages, malt-flavored beverages, hop-flavored beverages, etc. Furthermore, in this invention, "malt-flavored beverage" means a beverage with a wort flavor obtained from wheat and / or malt, and also includes beverages that impart a refreshing sensation through carbon dioxide or the like. Malt-flavored beverages may contain less than 1 (v / v%) of alcohol. Examples of alcoholic malt-flavored beverages include fermented malt-flavored beverages and alcoholic beverages. Examples of non-alcoholic malt-flavored beverages include fermented malt-flavored beverages obtained by removing alcohol, other low-boiling-point components, or low-molecular-weight components. Moreover, the raw materials for malt-flavored beverages can be any raw materials with a wort flavor obtained from wheat and / or malt, and grains other than wheat and malt may also be used. The grains that can be used as raw materials for malt-flavored beverages include, but are not limited to, wheat, malt, wheat that is not malted (barley, wheat, rye, wild oats, oats, Job's tears, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, millet, barley, and starch and extracts thereof (malt extracts, etc.). Furthermore, in the manufacture of malt-flavored beverages, wort obtained from wheat and / or malt may be used, or flavorings with a flavor similar to wort obtained from wheat and / or malt may be used. In this invention, "hop-flavored beverage" refers to a beverage with a hop flavor, preferably one that provides a thirst-quenching sensation, a floral-like refreshing taste, or an aromatic flavor when using ingredients derived from hops, and further preferably one with a balanced aroma, good mouthfeel, and smooth finish. In addition, hop-flavored beverages also include those that provide a refreshing sensation through carbon dioxide or similar substances. Hop-flavored beverages may contain less than 1% (v / v) of alcohol. Examples of alcoholic hop-flavored beverages include fermented hop-flavored beverages and beverages containing alcohol. Examples of non-alcoholic hop-flavored beverages include fermented hop-flavored beverages obtained by removing alcohol, other low-boiling-point components, or low-molecular-weight components. Furthermore, bittering agents or bittering agents may be used instead of hops and hop extracts that cause alpha acid degradation. Examples of bittering agents and bittering agents that can be used in hop-flavored beverages include rosemary, lychee, caraway, juniper berries, sage, rosemary, reishi mushroom, bay leaf, quassin, citrus extracts, quassin extracts, coffee extracts, tea extracts, bitter melon extracts, lotus seed extracts, aloe vera extracts, rosemary extracts, lychee extracts, bay leaf extracts, sage extracts, caraway extracts, naringin, wormwood, and wormwood extracts. These can be used alone or in combination of two or more.In one embodiment of the present invention, the alcohol content of the refreshing beverage is sufficient to be less than 1% (v / v), preferably less than 0.5% (v / v)%, more preferably less than 0.1% (v / v)%, even more preferably less than 0.01% (v / v)%, and still more preferably less than 0.005% (v / v)%. Furthermore, in this specification, the alcohol content is expressed as a percentage (v / v) on a volume / volume basis. Additionally, the alcohol content of the beverage can be determined by any known method, such as gas chromatography.

[0010] One aspect of the refreshing beverage of the present invention may be a fermented beverage obtained by using yeast (top-fermenting yeast or bottom-fermenting yeast) in the manufacturing process, and then removing the alcohol produced in the fermentation process. Alternatively, it may be a non-fermented beverage prepared without such a fermentation process. In the case of a non-fermented beverage of one aspect of the refreshing beverage of the present invention, flavorings containing esters, higher alcohols (e.g., isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl hexanoate, linalool, 4-vinylguaiacol, isoamyl propionate, etc.) and acids (e.g., 2-methyl-2-pentenoic acid, 4-methyl-3-pentenoic acid) are added in a manner that gives it a malty or hop flavor, and this carbonated beverage is also included in one aspect of the present invention as a non-fermented refreshing beverage, a malty-flavored beverage, and a hop-flavored beverage.

[0011] Moreover, one embodiment of the present invention, namely a refreshing beverage, a malt-flavored beverage and a hop-flavored beverage, may be a malt-based refreshing beverage using malt as a raw material, or a malt-based non-refreshing beverage without using malt, with the beverage using malt being preferred, and the beverage using barley malt being even more preferred.

[0012] Such typical soft drinks have a low alcohol content, thus often resulting in insufficient drinking satisfaction. Adding sweeteners to enhance this satisfaction can reduce the pleasant aftertaste. Furthermore, beverages containing many sweeteners tend to have a poorer balance in the bitter aftertaste, similar to soft drinks. To address this problem, a solution has been developed that produces beverages containing sucralose and ascorbic acid, which, compared to conventional soft drinks, enhance the drinking satisfaction of malt-flavored or hop-flavored beverages and achieve a better balance in the pleasant aftertaste and bitterness, similar to malt-flavored or hop-flavored beverages. This invention is based on this understanding.

[0013] The sucralose content of one embodiment of the refreshing beverage of the present invention, based on the total amount of the refreshing beverage, is 0.1 to 4.5 ppm by mass. From the viewpoint of providing a drinking satisfaction similar to that of a refreshing beverage and enhancing the aftertaste of bitterness, based on the aforementioned total amount of the refreshing beverage, it is preferably 0.2 ppm by mass or more, more preferably 0.3 ppm by mass or more, more preferably 0.4 ppm by mass or more, more preferably 0.5 ppm by mass or more, more preferably 0.6 ppm by mass or more, more preferably 0.7 ppm by mass or more, even more preferably 0.8 ppm by mass or more, even more preferably 0.9 ppm by mass or more, and most preferably 1.0 ppm by mass or more. The concentration can be ppm or higher, and even 1.2 ppm or higher, 1.4 ppm or higher, 1.5 ppm or higher, 1.7 ppm or higher, 1.9 ppm or higher, 2.0 ppm or higher, 2.2 ppm or higher, 2.4 ppm or higher, 2.5 ppm or higher, 2.7 ppm or higher, 2.9 ppm or higher, or 3.0 ppm or higher. It can also be 4.4 ppm or lower, preferably 4.3 ppm or lower, more preferably 4.2 ppm or lower, even more preferably 4.1 ppm or lower, and most preferably 4.0 ppm or lower.

[0014] The ascorbic acid content of one embodiment of the refreshing beverage of the present invention is 70 to 190 ppm by mass, based on the total amount of the refreshing beverage. From the viewpoint of providing a drinking satisfaction similar to that of malt-flavored or hop-flavored beverages and enhancing the pleasant aftertaste, based on the total amount of the aforementioned refreshing beverage, it is preferably 80 ppm by mass or more, more preferably 90 ppm by mass or more, more preferably 100 ppm by mass or more, more preferably 110 ppm by mass or more, and even more than 120 ppm by mass, more than 130 ppm by mass, more than 140 ppm by mass, and also preferably less than 185 ppm by mass, more preferably less than 180 ppm by mass, less than 175 ppm by mass, less than 170 ppm by mass, less than 165 ppm by mass, less than 160 ppm by mass, less than 155 ppm by mass, less than 150 ppm by mass, or less than 145 ppm by mass.

[0015] In addition, in order to enhance the same pleasant drinking satisfaction as malt-flavored beverages or hop-flavored beverages, and to balance and enhance the same pleasant aftertaste and bitterness as malt-flavored beverages or hop-flavored beverages, the ratio of sucralose content (unit: ppm by mass) to ascorbic acid content (unit: ppm by mass) [sucralose / ascorbic acid] is preferably 0.005~0.04, preferably 0.006 or higher, even better 0.007 or higher, even better 0.008 or higher, even better 0.009 or higher, and even better 0.010 or higher. The above is excellent, and it can even be above 0.012, 0.014, 0.016, 0.018, or 0.020. In addition, below 0.038 is better, below 0.036 is even better, below 0.035 is even better, below 0.034 is even better, below 0.034 is even better, below 0.033 is even better, below 0.032 is even better, below 0.031 is even better, and below 0.030 is excellent, and it can even be below 0.028, 0.026, 0.025, or 0.023.

[0016] One embodiment of the refreshing beverage of the present invention is preferably further containing acesulfame K. By containing sucralose and ascorbic acid, and further containing acesulfame K, a refreshing beverage that enhances the drinking satisfaction of malt-flavored or hop-flavored beverages can be produced.

[0017] In one embodiment of the present invention, the content of potassium acesulfame potassium, from the viewpoint of producing a beverage that enhances the drinking satisfaction of malt-flavored beverages or hop-flavored beverages, is preferably 1.0 ppm or more by mass, more preferably 3.0 ppm or more by mass, even more preferably 5.0 ppm or more by mass, even more preferably 7.0 ppm or more by mass, particularly preferably 10 ppm or more by mass, and even more preferably 12 ppm or more by mass, 14 ppm or more by mass, 15 ppm or more by mass, 17 ppm or more by mass, 19 ppm or more by mass, 20 ppm or more by mass, or 22 ppm or more by mass, based on the total amount of the aforementioned beverage.

[0018] In addition, from the viewpoint of making a beverage that enhances the drinking satisfaction of malt-flavored beverages or hop-flavored beverages, the content of acesulfame potassium, based on the total amount of the aforementioned refreshing beverage, is preferably 700 ppm by mass or less, more preferably 600 ppm by mass or less, more preferably 500 ppm by mass or less, more preferably 450 ppm by mass or less, even more preferably 400 ppm by mass or less, even more preferably 350 ppm by mass or less, even more preferably 300 ppm by mass or less, especially preferably 250 ppm by mass or less, and may even be 200 ppm by mass or less, 150 ppm by mass or less, 100 ppm by mass or less, 90 ppm by mass or less, 80 ppm by mass or less, 70 ppm by mass or less, 60 ppm by mass or less, 50 ppm by mass or less, or 40 ppm by mass or less.

[0019] In one embodiment of the refreshing beverage of the present invention, from the viewpoint of producing a beverage that imparts a pleasant aftertaste similar to a malt-flavored beverage or a hop-flavored beverage, and provides a drinking satisfaction similar to a malt-flavored beverage or a hop-flavored beverage, while suppressing an undesirable bitter aftertaste as a malt-flavored beverage or a hop-flavored beverage, the ratio of sucralose content (unit: ppm by mass) to acesulfame potassium content (unit: ppm by mass) [sucralose / acesulfame potassium] is preferably 0.05 or more, more preferably 0.1 or more, more preferably 0.15 or more, more preferably 0.2 or more, and even more preferably... 0.25 or higher, 0.3 or higher is the best, 0.33 or higher is the even better, and it can even be set at 0.5 or higher, 0.7 or higher, 1.0 or higher, 2.0 or higher, 3.0 or higher, 4.0 or higher, 5.0 or higher, 6.0 or higher, 7.0 or higher, 8.0 or higher, 9.0 or higher, 10.0 or higher, 15.0 or higher, or 20.0 or higher. In addition, it is advisable to be below 700, better than 650, even better than 600, even better than 550, best than 500, even better than 400, and it can even be set at 350 or lower, 300 or lower, 250 or lower, or 200 or lower.

[0020] In one embodiment of the refreshing beverage of the present invention, from the viewpoint of providing a well-balanced and pleasant aftertaste similar to that of a malt-flavored beverage or a hop-flavored beverage, and a bitter aftertaste similar to that of a malt-flavored beverage or a hop-flavored beverage, it is preferable to further contain lactic acid. The lactic acid content, based on the total amount of the aforementioned refreshing beverage, is preferably 1.0 ppm by mass or more, more preferably 10.0 ppm by mass or more, more preferably 30.0 ppm by mass or more, even more preferably 50.0 ppm by mass or more, even more preferably 100 ppm by mass or more, even more preferably 150 ppm by mass or more, particularly preferably 200 ppm by mass or more, and preferably 700 ppm by mass or less, more preferably 600 ppm by mass or less, even more preferably 500 ppm by mass or less, even more preferably 400 ppm by mass or less, and particularly preferably 350 ppm by mass or less.

[0021] From the viewpoint of providing a balanced drinking satisfaction similar to that of malt-flavored or hop-flavored beverages and a pleasant aftertaste similar to that of malt-flavored or hop-flavored beverages, in one embodiment of the present invention, the tartaric acid content, based on the total amount (100% by mass) of the aforementioned refreshing beverage, is preferably less than 300 ppm by mass, more preferably less than 200 ppm by mass, even more preferably less than 100 ppm by mass, even more preferably less than 50 ppm by mass, even more preferably less than 30 ppm by mass, even more preferably less than 20 ppm by mass, particularly preferably less than 10 ppm by mass, and may also be more than 0 ppm by mass, more than 0.01 ppm by mass, more than 0.1 ppm by mass, more than 0.5 ppm by mass, more than 1.0 ppm by mass, more than 2.0 ppm by mass, more than 3.0 ppm by mass, more than 4.0 ppm by mass, or more than 5.0 ppm by mass.

[0022] From the viewpoint of providing a balanced drinking satisfaction similar to that of malt-flavored or hop-flavored beverages and a pleasant aftertaste similar to that of malt-flavored or hop-flavored beverages, in one embodiment of the present invention, the phosphoric acid content, based on the total amount (100% by mass) of the aforementioned refreshing beverage, is preferably less than 300 ppm by mass, more preferably less than 200 ppm by mass, even more preferably less than 100 ppm by mass, even more preferably less than 50 ppm by mass, even more preferably less than 30 ppm by mass, even more preferably less than 20 ppm by mass, particularly preferably less than 10 ppm by mass, and may also be more than 0 ppm by mass, more than 0.01 ppm by mass, more than 0.1 ppm by mass, more than 0.5 ppm by mass, more than 1.0 ppm by mass, more than 2.0 ppm by mass, more than 3.0 ppm by mass, more than 4.0 ppm by mass, or more than 5.0 ppm by mass.

[0023] In this specification, the contents of ascorbic acid, lactic acid, tartaric acid, and phosphoric acid in the soft drink can be determined by high-speed liquid chromatography. Similarly, the contents of sucralose and potassium acesulfame potassium in the soft drink can also be determined by high-speed liquid chromatography.

[0024] The calories in one embodiment of the refreshing beverage of the present invention are preferably less than 5 kcal per 100 mL. By producing such a low-calorie beverage, a beverage that is easily accepted by health-conscious consumers can be provided. The calories can be controlled by adjusting the formulation and blending amount of raw materials (such as malt, grains such as wheat, hops, etc.). In addition, the calories of the refreshing beverage can be calculated by multiplying the amount of each quantified nutrient by the sum of the energy conversion factors of each component (protein: 4 kcal / g, lipid: 9 kcal / g, carbohydrate: 4 kcal / g, dietary fiber: 2 kcal / g, alcohol: 7 kcal / g, organic acid: 3 kcal / g).

[0025] The pH of one embodiment of the refreshing beverage of the present invention is not particularly limited, but is preferably not less than 4.0. In addition, from the viewpoint of making a beverage that inhibits the occurrence of microorganisms and enhances the aroma, it is preferably 2.0 or higher.

[0026] The total extract amount of one of the embodiments of the present invention is not particularly limited. From the viewpoint of producing a beverage with a light and refreshing taste, it is preferably 1.5% by weight or less, more preferably 1.1% by weight or less, more preferably 0.80% by weight or less, and even more preferably less than 0.50%. In addition, "total extract amount" in this specification means the extract value (mass %) obtained by measuring the extract of the degassed sample according to "Beer Analysis Method 7.2 Extract" of the revised BCOJ Beer Analysis Method (published by the Japan Brewers Association, revised and supplemented in 2013) compiled by the International Technical Committee on Beer Brewing Groups (BCOJ).

[0027] The color of one embodiment of the refreshing beverage of the present invention is not particularly limited, and may be amber, golden yellow, black, or colorless and transparent, or may be dyed with coloring agents or the like to achieve the desired color. Although the color of the beverage can be determined by the naked eye, it can be specified by total light transmittance or chromaticity, etc.

[0028] One aspect of the present invention is a refreshing beverage, which can be filled into a container. Examples of containers include glass bottles, plastic bottles, cans, or barrels. From the viewpoint of being particularly easy to handle, cans, glass bottles, or plastic bottles are preferred.

[0029] 1.1 Raw Materials The main raw materials for the malt-flavored beverage and hop-flavored beverage of one embodiment of the present invention may be malt and water used together, or malt may be omitted. In addition, hops may also be used, and other ingredients may include preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc.

[0030] When using malt as a raw material, the malt refers to the malt obtained by germinating seeds of barley, wheat, rye, wild oats, oats, Job's tears, oats, etc., drying them, and removing the roots. The origin or variety can be arbitrary. In one embodiment of the present invention, barley malt is preferred. Barley malt is the most commonly used malt as a raw material for malt-flavored beverages and hop-flavored beverages in Japan. Types of barley include two-row barley and six-row barley, and any of these can be used. In addition to ordinary malt, colored malt can also be used. Furthermore, when using colored malt, different types of colored malt can be appropriately combined, or a single type of colored malt can be used.

[0031] Alternatively, grains other than malt can be used with malt. Examples of such grains include, for instance, wheat (barley, wheat, rye, wild oats, oats, Job's tears, oats, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, millet, foxtail millet, and starch and extracts thereof (malt extracts, etc.). In one embodiment of the present invention, it is preferable to use malt extract as a raw material. Furthermore, in the present invention, "malt extract" refers to an extract obtained by saccharifying and concentrating barley (preferably malt).

[0032] In addition, in the absence of malt, refreshing beverages that use nitrogen sources in the form of syrups containing carbon sources, amino acid-containing materials (such as soy protein) other than the aforementioned grains, can be cited.

[0033] The form of hops used in one embodiment of the present invention may include, for example, pellet hops, powdered hops, hop extracts, etc. Additionally, processed hop products such as modified hops and reduced hops may also be used. The amount of hops added can be adjusted appropriately, and is preferably 0.0001 to 1% by mass relative to the total amount of beverage.

[0034] Furthermore, malt-flavored beverages and hop-flavored beverages, which use hops as a raw material, will become beverages containing isoalpha acids derived from hops. The isoalpha acid content in hop-based beverages may exceed 0.1 ppm by mass or exceed 1.0 ppm by mass, based on the total amount of the beverage. On the other hand, the isoalpha acid content in non-hop-based beverages may be less than 0.1 ppm by mass, based on the total amount of the beverage. In addition, in this specification, the isoalpha acid content refers to the value measured by high-performance liquid chromatography (HPLC) analysis as described in the revised BCOJ Beer Analysis Method (issued by the Japan Brewers Association, edited by the International Technical Committee on Beer and Brewery Associations [Analysis Committee], revised and supplemented in 2013).

[0035] One embodiment of the refreshing beverage of the present invention may further include a preservative. Examples of preservatives used in one embodiment of the present invention include benzoic acid; benzoate salts such as sodium benzoate; benzoate esters such as propyl p-hydroxybenzoate and butyl p-hydroxybenzoate; and dimethyl dicarbonate. Alternatively, commercially available formulations such as Sanpreser (manufactured by San-Yong Yuan FFI Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may also be used as preservatives. These preservatives may be used alone or in combination of two or more.

[0036] In one embodiment of the refreshing beverage of the present invention, when a preservative is added, the amount of the preservative added is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

[0037] The refreshing beverage of the present invention may contain sucralose, and may further contain potassium acesulfame potassium. In addition to these sweeteners, other sweeteners may also be contained. Examples of sweeteners include commercially available saccharified liquids obtained by decomposing starch from grains using acids or enzymes, commercially available sugars such as corn syrup, sugars with three or more sugars, natural sweeteners such as sugar alcohols and stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. The form of these sugars may be a liquid such as a solution or a solid such as a powder. Furthermore, there are no particular limitations on the type of grain from which the starch is produced, the method of starch purification, or the processing conditions such as hydrolysis using enzymes or acids. Sugars that increase the maltose ratio, for example, by appropriately setting the conditions for hydrolysis using enzymes or acids may also be used. Other sugars that may be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and their solutions (sugar solutions). In addition to sucralose and acesulfame potassium, artificial sweeteners such as aspartame can also be listed.

[0038] One aspect of the refreshing beverage of the present invention may further include dietary fiber such as water-soluble dietary fiber. Examples of water-soluble dietary fiber include, for instance, indigestible dextrin, polydextrose, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidan, carrageenan, etc. From the viewpoint of general applicability, such as stability or safety, indigestible dextrin or polydextrose is preferred. These dietary fibers may be used alone or in combination of two or more.

[0039] In the refreshing beverages such as malt-flavored beverages and hop-flavored beverages of one embodiment of the present invention, bitterness may be imparted by hops or hop extracts that have undergone alpha-acid alteration, or may be used together with the bittering agents or bittering agents disclosed below. Alternatively, hops and alpha-acid altered hop extracts may be omitted, and the bittering agents or bittering agents disclosed below may be used instead of hops. Examples of bittering agents or bittering agents include, for example, rosemary, lychee, caraway, juniper berries, sage, rosemary, Ganoderma lucidum, bay leaves, quassin, citrus extracts, quassin extracts, coffee extracts, tea extracts, bitter melon extracts, lotus seed extracts, aloe vera extracts, rosemary extracts, lychee extracts, bay leaf extracts, sage extracts, caraway extracts, naringin, wormwood, and wormwood extracts. These bittering agents or bittering imparters can be used alone or in combination of two or more.

[0040] One embodiment of the refreshing beverage of the present invention may further include an antioxidant. The antioxidant is not particularly limited; antioxidants commonly used in refreshing beverages may be used, such as ascorbic acid, isoascorbic acid, and catechins. These antioxidants may be used alone or in combination of two or more.

[0041] One embodiment of the refreshing beverage of the present invention may further include a flavoring. The flavoring is not particularly limited and may include common malt-flavored beverage flavorings and hop-flavored beverage flavorings. Malt-flavored beverage flavorings are used to impart a malt-flavored beverage flavor, and hop-flavored beverage flavorings are used to impart a hop-flavored beverage flavor. Specific examples of malt-flavored and hop-flavored beverage flavorings include esters or higher alcohols, such as isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl hexanoate, linalool, 4-vinylguaiacol, isoamyl propionate, 2-methyl-2-pentenoic acid, and 4-methyl-3-pentenoic acid. These flavorings may be used alone or in combination of two or more.

[0042] One embodiment of the refreshing beverage of the present invention preferably contains lactic acid, but may also be a beverage further containing acidic ingredients other than lactic acid, tartaric acid and phosphoric acid. These other acidic ingredients are not particularly limited as long as they are substances with a sour taste, and examples include citric acid, gluconic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone or their salts.

[0043] One aspect of the refreshing beverage of the present invention can be further formulated to include salts. Examples of salts include sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium disulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. These salts can be used alone or in combination of two or more.

[0044] One aspect of the present invention is a refreshing beverage that can be made into a beverage containing extracts of one or more types of wood selected from beech, cedar, cherry, apple and walnut, or a beverage that does not substantially contain the extracts, or a beverage that does not contain the extracts.

[0045] One aspect of the present invention is a refreshing beverage that can be made into a beverage containing an extract of a plant of the genus Quercus in the family Fagaceae, or a beverage that does not substantially contain the extract, or a beverage that does not contain the extract.

[0046] One aspect of the refreshing beverage of the present invention can be made into a beverage with an anthocyanin content of 0.1 ppb or more by mass, or a beverage with an anthocyanin content of less than 0.1 ppb by mass.

[0047] 1.2 Carbon dioxide The carbon dioxide contained in one of the embodiments of the present invention in the refreshing beverage may be added by mixing with carbonated water or by adding carbon dioxide directly to the raw material liquid.

[0048] The carbon dioxide concentration of one embodiment of the refreshing beverage of the present invention is preferably 0.30% (w / w) or more, more preferably 0.35% (w / w) or more, even more preferably 0.40% (w / w) or more, even more preferably 0.42% (w / w) or more, and particularly preferably 0.45% (w / w) or more. It is also 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, and particularly preferably 0.55% (w / w) or less. Furthermore, in this specification, the carbon dioxide concentration can be measured by frequently shaking the container containing the beverage and immersing it in a water bath at 20°C for at least 30 minutes. After adjusting the beverage to 20°C, the concentration is measured using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Industry Co., Ltd.)).

[0049] In one embodiment of the present invention, the refreshing beverage is a canned beverage. The partial pressure of carbon dioxide in the canned beverage can be appropriately adjusted to the aforementioned carbon dioxide concentration range, and can be set below 5.0 kgf / cm², below 4.5 kgf / cm², or below 4.0 kgf / cm². Alternatively, it can be set above 0.20 kgf / cm², above 0.50 kgf / cm², or above 1.0 kgf / cm². Furthermore, any combination of these upper and lower limits can be used; for example, the partial pressure of carbon dioxide in the beverage can be above 0.20 kgf / cm² and below 5.0 kgf / cm², above 0.50 kgf / cm² and below 4.5 kgf / cm², or above 1.0 kgf / cm² and below 4.0 kgf / cm². In this specification, gas pressure, unless otherwise specified, refers to the gas pressure inside the container. Pressure can be measured using methods known to industry professionals, such as fixing a 20°C sample to a gas pressure gauge, temporarily opening the valve of the gas pressure gauge to remove the gas, closing the valve again, shaking the gas pressure gauge, and reading the value when the pointer reaches a certain position. Alternatively, commercially available gas pressure measuring devices can be used for measurement.

[0050] 1.3 Other Additives In one embodiment of the present invention, various additives may be added as necessary without impairing the effects of the present invention. Examples of such additives include, for instance, colorants, foaming agents, fermentation promoters, yeast extracts, protein-based substances containing peptides, and flavorings such as amino acids. Colorants are used to add color to the beverage and may include caramel coloring. Foaming agents are used to form or maintain foam in the beverage and may appropriately include plant-derived saponin-based substances such as soy saponins and soapberry saponins, plant proteins such as corn and soybeans, peptides such as soy peptides and collagen peptides, and yeast extracts. Fermentation promoters are used to promote yeast fermentation and may include, for example, yeast extracts, bran components from rice or wheat, vitamins, and minerals, used alone or in combination.

[0051] 2. Method for manufacturing a refreshing beverage The method for manufacturing a refreshing beverage according to the present invention can be listed without particular limitation, for example, a method having the following steps (1) to (3). ･Step (1): Using various raw materials, performing at least one of saccharification treatment, boiling treatment and solid component removal treatment to obtain a beverage pre-liquid. ･Step (2): Adding carbon dioxide to the aforementioned beverage pre-liquid. ･Step (3): Adjusting the content of at least one of sucralose and ascorbic acid. In addition, in one embodiment of the manufacturing method of the present invention, the following step (4) may be further included as necessary. ･Step (4): Adjusting the content of potassium acesulfame potassium. ･Step (5): Adjusting the content of lactic acid. The following describes each of the above steps.

[0052] <Step (1)> Step (1) is a step of using various raw materials to perform at least one of the following treatments: saccharification, boiling, and solid component removal, to obtain a pre-drinking liquid. For example, when using malt as various raw materials, various raw materials containing water and malt are added to a feed vessel or feed tank, and enzymes such as amylase are added as necessary. Various raw materials other than malt may also be added, such as hops, dietary fiber, sweeteners, antioxidants, bittering agents, flavorings, acidulants, colorings, etc. The mixture of various raw materials is heated to saccharify the starch in the raw materials to perform the saccharification treatment. The temperature and time of the saccharification treatment are adjusted appropriately according to the type or ratio of malt used, water, and raw materials other than malt. After the saccharification treatment, the mixture is filtered to obtain the saccharified liquid.

[0053] Furthermore, it is preferable to boil the saccharified liquid. When boiling, it is preferable to add hops or bittering agents as raw materials. The hops or bittering agents can be added between the start and end of boiling the saccharified liquid. After boiling, the liquid is transferred to a vortex tank and cooled to 0-10°C to obtain a coolant. It is then preferable to perform a solids removal process to remove solid components such as coagulated proteins. In this way, a beverage pre-liquid can be obtained. Alternatively, a beverage pre-liquid can be prepared by adding hops or bittering agents to a liquid obtained by adding warm water to malt extract instead of the aforementioned saccharified liquid and then boiling it.

[0054] Alternatively, when malt is not used, various raw materials, such as syrups containing carbon sources, nitrogen sources in the form of amino acid-containing raw materials other than malt or barley, hops, dietary fiber, sweeteners, antioxidants, bittering agents, flavorings, acidulants, and colorings, can be mixed with warm water to prepare a syrup solution. This syrup solution is then boiled to prepare the beverage pre-liquid. When hops are used, they can be added before boiling or between the start and end of boiling the syrup solution.

[0055] Furthermore, after step (1), a fermentation step using yeast (top-fermenting yeast or bottom-fermenting yeast) is performed, and the alcohol produced in this fermentation step is removed. Then, a step is performed to prepare a fermented beverage with an alcohol content of less than 1% (v / v) (preferably less than 0.5% (v / v)%, more preferably less than 0.1% (v / v)%, even more preferably less than 0.01% (v / v)%, and still more preferably less than 0.005% (v / v)%), thereby producing a refreshing beverage. On the other hand, in one embodiment of the manufacturing method of the present invention, a method that does not perform the above-mentioned fermentation step and alcohol removal step may also be adopted.

[0056] <Step (2)> Step (2) is the step of adding carbon dioxide to the beverage pre-liquid. Regarding the method of adding carbon dioxide, well-known methods applicable to the manufacture of carbonated beverages can be used. For example, it can be added by mixing the beverage pre-liquid obtained in step (1) with carbonated water, or carbon dioxide can be added directly to the beverage pre-liquid. It is preferable to use such a method to adjust the partial pressure of carbon dioxide to the above range.

[0057] <Steps (3), (4), and (5)> Step (3) is a step of adjusting the content of at least one of sucralose and ascorbic acid, Step (4) is a step of adjusting the content of acesulfame potassium, and Step (5) is a step of adjusting the content of lactic acid. Steps (3) to (5) can be performed before or after the saccharification treatment in Step (1), before or after the boiling treatment, and before or after the solid component removal treatment. They can also be performed before or after Step (2) after Step (1) is completed. However, from the viewpoint of correctly adjusting the content in the final beverage, it is preferable to proceed after Step (1) is completed and before Step (2) is started. Furthermore, there is no particular restriction on the order of Steps (3) to (5), and they can be performed from any of the steps. In addition, Steps (3) to (5) can be performed continuously or simultaneously, or they can be interspersed with other steps.

[0058] In step (3), the content of either sucralose or ascorbic acid may be adjusted, or the content of both sucralose and ascorbic acid may be adjusted. In step (3), one or more of the group consisting of sucralose, ascorbic acid, sucralose-containing additives, and ascorbic acid-containing additives may be added to the beverage before adjustment, or the amount of sucralose and ascorbic acid obtained in the feeding step or fermentation step may be adjusted to adjust the amount of sucralose and ascorbic acid contained in the soft drink. Alternatively, the content of sucralose and ascorbic acid in the beverage before adjustment may be measured, and sucralose and / or ascorbic acid may be added or diluted with water or carbonated water according to the measured value, thereby adjusting the content of sucralose and ascorbic acid to a predetermined range. Furthermore, if the content of sucralose and ascorbic acid is already within the desired range, it is not necessary to add sucralose, ascorbic acid, etc., or dilute with water or carbonated water in this step.

[0059] Similar to step (3), in step (4), potassium acesulfame potassium can also be added to the beverage before adjustment to adjust the content of potassium acesulfame potassium. Similarly, similar to step (3), in step (5), lactic acid can also be added to the beverage before adjustment to adjust the content of lactic acid. Furthermore, the content of lactic acid in the beverage before adjustment can be measured, and then the lactic acid content can be increased or diluted with water according to the measured value to adjust the lactic acid content to a predetermined range. In addition, if the beverage before adjustment already contains lactic acid from the raw materials and the content is already within the desired range, it is not necessary to add lactic acid or dilute with water in this step.

[0060] After these steps, steps such as wine storage and filtration, which are well known in the industry to be performed in the manufacture of soft drinks, may also be carried out.

[0061] The refreshing beverage of one embodiment of the present invention obtained in this manner is filled into a predetermined container and sold commercially as an article. The canning method for the beverage is not particularly limited, and canning methods known to those skilled in the art can be used. Through the canning step, the refreshing beverage of the present invention is filled and sealed in a container. The canning step can use containers of any shape and material, examples of which are described above.

[0062] 3. Refreshing Beverage Concentrate and Manufacturing Method Thereof One suitable sample of the refreshing beverage of the present invention can be obtained by diluting a refreshing beverage concentrate. Additionally, one suitable sample of the present invention can be obtained by diluting a malt-flavored beverage concentrate, and another suitable sample of the present invention can be obtained by diluting a hop-flavored beverage concentrate. The refreshing beverage concentrate can be diluted with water or carbonated water. The dilution ratio when diluting the refreshing beverage concentrate of the present invention can be appropriately set according to the drinker's preference, preferably between 1.1 and 10 times the volume ratio. Specifically, for example, a 2x dilution ratio based on the volume ratio means adding 1 volume of diluting solvent to 1 volume of refreshing beverage concentrate. In this specification, the dilution ratio is based on the volume ratio. The refreshing beverage concentrate can be manufactured in the same manner as the refreshing beverage. Specifically, the concentration of the refreshing beverage concentrate can be increased according to the dilution ratio to manufacture it. The sucralose content in the concentrate of a suitable sample of the present invention is preferably 0.1-45 ppm by mass, more preferably 0.5-40 ppm by mass, even more preferably 1.0-30 ppm by mass, further preferably 2.0-20 ppm by mass, and particularly preferably 3.0-10 ppm by mass. The ascorbic acid content in the concentrate of a suitable sample of the present invention is preferably 70-1900 ppm by mass, more preferably 90-1700 ppm by mass, more preferably 110-1500 ppm by mass, further preferably 150-1300 ppm by mass, more preferably 190-1000 ppm by mass, and particularly preferably 230-700 ppm by mass. [Example]

[0063] Hereinafter, the present invention will be further described in detail by way of embodiments; however, the present invention is not limited to these embodiments.

[0064] [Preparation of Beverage Stock Solution] Water, malt, and hops were used as raw materials, and carbon dioxide was added to prepare the beverage stock solution. No yeast fermentation step was performed during the preparation of the beverage stock solution. The resulting beverage stock solution had a carbon dioxide partial pressure of 1.8 kgf / cm², a pH of 3.6, an alcohol content of 0.0 (v / v)%, and a Brix level of 0.6.

[0065] [Examples and Comparative Examples] Sucralose, ascorbic acid, lactic acid, and potassium acesulfame potassium were added to the beverage concentrate obtained in this manner to achieve the contents listed in Table 1. Furthermore, in both the Examples and Comparative Examples, the tartaric acid content was less than 300 ppm by mass, and the phosphoric acid content was adjusted to 300 ppm by mass. Moreover, the calories per 100 mL of the beverages prepared in both the Examples and Comparative Examples were less than 5 kcal.

[0066] Then, for the obtained malt-flavored beverage, six regularly trained focus group participants conducted sensory evaluations based on the following rating criteria: "drinking satisfaction like a malt-flavored beverage," "aftertaste pleasant like a malt-flavored beverage," and "aftertaste bitterness like a malt-flavored beverage," using a score range of 5.0 (maximum) to 1.0 (minimum) with a scale of 0.5. In each evaluation item, "3.0" was designated as the highest rating. Samples meeting the following criteria "5.0," "4.0," "3.0," "2.0," and "1.0" were prepared in advance to ensure consistency among the focus group participants. Furthermore, it was confirmed that for the same beverage, there was no difference in score exceeding 1.5 among the focus group participants in any of the sensory evaluations in Table 1. Table 1 records the average scores from each focus group participant.

[0067] [Rating Criteria for Drinking Satisfaction Like a Malt-Flavored Beverage] ･ "5.0": I felt a fairly strong drinking satisfaction like a malt-flavored beverage. ･ "4.0": I felt a slightly strong drinking satisfaction like a malt-flavored beverage. ･ "3.0": I felt a moderately good drinking satisfaction like a malt-flavored beverage. ･ "2.0": I felt a certain degree of good drinking satisfaction like a malt-flavored beverage. ･ "1.0": I did not feel a good drinking satisfaction like a malt-flavored beverage. [Rating Criteria for Aftertaste Comfort Like a Malt-Flavored Beverage] ･ "5.0": I felt a fairly strong aftertaste comfort like a malt-flavored beverage. ･ "4.0": I felt a slightly strong aftertaste comfort like a malt-flavored beverage. ･ "3.0": I felt a moderate aftertaste comfort like a malt-flavored beverage. ･ "2.0": I felt a certain degree of aftertaste comfort like a malt-flavored beverage. • "1.0": Did not experience the pleasant aftertaste of a malt-flavored beverage. [Rating criteria for malt-flavored beverage-like bitterness] • "5.0": Experiencing a fairly strong malt-flavored beverage-like bitterness. • "4.0": Experiencing a slightly strong malt-flavored beverage-like aftertaste. • "3.0": Experiencing a moderately pleasant malt-flavored beverage-like bitterness. • "2.0": Experiencing a certain degree of pleasant malt-flavored beverage-like bitterness. • "1.0": Did not experience a pleasant malt-flavored beverage-like bitterness.

[0068] In addition, the average scores given by the participants of each symposium for the three sensory evaluation items were used to conduct a total evaluation of each malt-flavored beverage according to the following evaluation criteria. The results are shown in Table 1. [Total Evaluation] ･ "A": The average score given by the participants of each symposium for the three sensory evaluation items "a pleasant aftertaste like a malt-flavored beverage", "a satisfying drinking experience like a malt-flavored beverage", and "a bitter aftertaste like a malt-flavored beverage" is 2.5 or higher and 3.5 or lower for any one of them. ･ "B": The average score given by the participants of each symposium for the three sensory evaluation items "a pleasant aftertaste like a malt-flavored beverage", "a satisfying drinking experience like a malt-flavored beverage", and "a bitter aftertaste like a malt-flavored beverage" is 2.0 or higher and 4.0 or lower for any one of them, and does not meet "A". ･ "C": Does not meet "A" and does not meet "B".

[0069]

[0070] As shown in Table 1, the malt-flavored beverages of Examples 1-13 exhibit a moderate level of drinking satisfaction and pleasantness, similar to malt-flavored beverages, and also provide a pleasant aftertaste of bitterness. Comparative Examples 1-4 show that beverages with low ascorbic acid content tend to have a lower aftertaste of pleasantness, similar to malt-flavored beverages. Comparative Example 7 shows that beverages with high ascorbic acid content result in an excessively strong aftertaste of pleasantness, similar to malt-flavored beverages, while the drinking satisfaction and aftertaste of bitterness are weaker. Furthermore, Comparative Examples 5, 6, and Examples 4-6 show that low sucralose content tends to result in a lower drinking satisfaction, similar to malt-flavored beverages, while high sucralose content tends to result in an excessively strong aftertaste of bitterness, similar to malt-flavored beverages.

Claims

1. A refreshing beverage, wherein the content of sucralose is 0.1 to 4.5 ppm by mass and the content of ascorbic acid is 70 to 190 ppm by mass.

2. For the refreshing beverage in Request 1, the ratio of sucralose content (unit: ppm by mass) to ascorbic acid content (unit: ppm by mass) [sucralose / ascorbic acid] is 0.005~0.

04.

3. The refreshing beverages as requested in item 1 or 2, further containing potassium acesulfame potassium.

4. The refreshing beverages as requested in item 1 or 2, which further contain lactic acid.

5. For the refreshing beverages requested in item 1 or 2, the tartaric acid content does not reach 300 ppm by mass.

6. For the refreshing beverages requested in item 1 or 2, the phosphoric acid content does not exceed 300 ppm by mass.

7. The refreshing beverages mentioned in claim 1 or 2 are beverages made from malt extract.

8. The refreshing beverage as requested in item 1 or 2, wherein the calories of the aforementioned refreshing beverage are less than 5 kcal per 100 mL.

9. The refreshing beverages requested in item 1 or 2 are canned beverages.

10. The refreshing beverage as requested in item 9, wherein the partial pressure of carbon dioxide in the aforementioned canned beverage is above 0.20 kgf / cm2 and below 5.0 kgf / cm2.

11. A concentrated beverage liquid, used to manufacture a beverage as claimed in any one of claims 1 to 10, obtained by dilution at a dilution ratio of 1.1 to 10 times.

12. The concentrate in claim 11 is diluted with water or carbonated water.

13. The concentrate of claim 11 or 12, wherein the content of sucralose is 0.1 to 45 ppm by mass and the content of ascorbic acid is 70 to 1900 ppm by mass.

14. The beverages requested in item 1 or 2, wherein the refreshing beverages are malt-flavored or hop-flavored.

15. The concentrate of claim 11, wherein the soft drink concentrate is a malt-flavored beverage concentrate or a hop-flavored beverage concentrate.