NON-ALCOHOLIC BEVERAGES

Abstract

The invention proposes a non-alcoholic beverage containing quinine of 0.08 - 10.50 ppm by mass and tartaric acid of 3.0 - 140.0 ppm by mass.

Description

soft drinks

[0001] The present invention relates to soft drinks.

[0002] As beverages produced using water and malt as some of the ingredients, beer-flavored carbonated soft drinks with an alcohol content of less than 1 (v / v)% are available on the market, and various developments are being carried out. For example, Patent Document 1 discloses a technology relating to a method for producing a non-alcoholic fermented beverage, which can reduce the alcohol concentration produced by approximately 40 to 55% compared to conventional methods by adding α-glucosidase before the fermentation step in beer production.

[0003] Japanese Patent Application Publication No. 5-68528

[0004] Conventional non-alcohol beer-flavored beverages produced by the method described in Patent Document 1 often lack the drinking experience characteristic of a malt-flavored beverage. Therefore, there is a demand for a soft drink that has an improved drinking experience characteristic of a malt-flavored beverage.

[0005] The present invention provides a soft drink containing quinine and tartaric acid. Specifically, the present invention includes the following aspects: [1] A soft drink having a quinine content of 0.08 to 10.50 ppm by mass and a tartaric acid content of 3.0 to 140.0 ppm by mass. [2] The soft drink according to [1] above, further containing 0.5 ppm by mass or more of iso-α acid. [3] The soft drink according to [2] above, having an iso-α acid content of 5.0 to 50.0 ppm by mass. [4] The soft drink according to [2] or [3] above, wherein the quinine content (unit: ppm by mass) (A) and the iso-α acid content (unit: ppm by mass) (B) satisfy the following formula (1) value of 0.001 to 2.000: Formula (1): A / B [5] The soft drink according to any one of [1] to [4] above, which uses one or more ingredients selected from the group consisting of malt extract and hop extract. [6] The soft drink according to any one of [1] to [5] above, which is a malt-flavored beverage or a hop-flavored beverage. [7] The soft drink according to any one of [1] to [6] above, which is a carbonated beverage. [8] The soft drink according to any one of [1] to [6] above, which is a bottled beverage, and the carbon dioxide pressure of the bottled beverage is 0.20 kgf / cm ２ Over 5.0 kgf / cm ２ [9] A soft drink according to [7] above, wherein the soft drink is a malt-flavored beverage concentrate or a hop-flavored beverage concentrate.

[10] A soft drink concentrate according to [9] above, wherein the soft drink is a malt-flavored beverage concentrate or a hop-flavored beverage concentrate.

[11] A soft drink concentrate according to [9] above, wherein the soft drink is a malt-flavored beverage concentrate or a hop-flavored beverage concentrate.

[12] A soft drink concentrate according to [9] above, wherein the soft drink is a malt-flavored beverage concentrate or a hop-flavored beverage concentrate.

[13] A soft drink concentrate according to [9] above, wherein the soft drink is a malt-flavored beverage concentrate or a hop-flavored beverage concentrate.

[14] A soft drink concentrate according to [9] above, wherein the soft drink is a malt-flavored beverage concentrate or a hop-flavored beverage concentrate.

[15] A soft drink concentrate according to [9] above, wherein the soft drink is a malt-flavored beverage concentrate or a hop-flavored beverage concentrate.

[16] A soft drink concentrate according to [9] above, wherein the soft drink is a malt-flavored beverage concentrate or a hop-flavored beverage concentrate.

[17] A soft drink concentrate according to [9] above, wherein the soft drink is a malt-flavored beverage concentrate or a hop-flavored beverage concentrate.

[18] A soft drink concentrate according to [9] above, wherein the soft drink is a malt-flavored beverage concentrate or a hop-flavored beverage concentrate.

[19] A soft drink concentrate according to

[19] above, wherein the soft drink is a malt-flavored beverage concentrate or a hop-flavored beverage concentrate.

[20] A soft drink concentrate according to

[20] above, wherein the soft drink is a malt-flavored beverage concentrate or a hop-flavored beverage concentrate.

[21] A soft drink concentrate according to

[21] above, wherein the soft

[0006] A soft drink according to a preferred embodiment of the present invention can be a beverage with an improved drinking experience. Furthermore, a soft drink according to a preferred embodiment of the present invention can be a beverage with a drinking experience reminiscent of a malt-flavored beverage. Furthermore, a soft drink according to a preferred embodiment of the present invention can be a beverage with a drinking experience reminiscent of a hop-flavored beverage.

[0007] Regarding the numerical ranges described herein, the upper and lower limits can be arbitrarily combined. For example, when a numerical range is described as "preferably 30 to 100, more preferably 40 to 80," the ranges "30 to 80" and "40 to 100" are also included in the numerical ranges described herein. Furthermore, when a numerical range is described as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less," the ranges "30 to 80" and "40 to 100" are also included in the numerical ranges described herein. In addition, for example, when a numerical range described herein as "60 to 100" means a range of "60 or more (60 or more) and 100 or less (100 or less)." 1. Soft Drinks In the present invention, "soft drinks" refers to juices, carbonated beverages, malt beverages, lactic acid bacteria beverages, health drinks, sports drinks, amino acid beverages, vitamin beverages, malt-flavored beverages, hop-flavored beverages, etc., but is not limited to these. Furthermore, in the present invention, "malt-flavored beverages" refer to beverages having the flavor of wort obtained from barley and / or malt, and also include beverages to which a refreshing sensation is imparted by carbon dioxide or the like. Malt-flavored beverages may contain less than 1 (v / v)% alcohol. Examples of alcohol-containing malt-flavored beverages include malt-flavored beverages obtained by fermentation and beverages to which alcohol has been added. Examples of alcohol-free malt-flavored beverages include beverages obtained by removing alcohol and other low-boiling point components and low-molecular-weight components from malt-flavored beverages obtained by fermentation. The raw materials for malt-flavored beverages may be any materials that have the flavor of wort obtained from barley and / or malt, and grains other than barley and malt may also be used. Examples of grains that can be used as ingredients for malt-flavored beverages include, but are not limited to, barley, malt, barley that does not fall under the category of malt (barley, wheat, rye, oats, oats, adlay, oats, etc.), rice (white rice, brown rice, etc.), corn, koryan, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained therefrom, as well as extracts thereof (malt extract, etc.).Furthermore, malt-flavored beverages may be produced using wort obtained from barley and / or malt, or using a flavoring agent having a flavor similar to that of wort obtained from barley and / or malt. In the present invention, the term "hop-flavored beverage" refers to a beverage having a hop flavor, and is preferably a beverage that has the thirst-quenching sensation and a refreshing, floral aroma obtained when using hop-derived ingredients, etc., and that also preferably has a balanced flavor and taste, a smooth mouthfeel, and a taste that is easy to drink. Hop-flavored beverages also include beverages to which a refreshing sensation has been imparted by carbon dioxide or the like. Hop-flavored beverages may contain less than 1 (v / v)% alcohol. Examples of alcohol-containing hop-flavored beverages include hop-flavored beverages obtained by fermentation and beverages to which alcohol has been added. Examples of alcohol-free hop-flavored beverages include beverages obtained by removing alcohol, other low-boiling point components, and low-molecular-weight components from hop-flavored beverages obtained by fermentation. Furthermore, instead of using hops and hop extracts obtained by isoformation of α acids, a bittering agent or bitterness-imparting agent may be used in place of hops. Examples of bittering agents and bitterness imparting agents that can be used in hop-flavored beverages include rosemary, lychee, anise, juniper nut, sage, ramosa, Ganoderma lucidum, bay laurel, mulberry, citrus extract, bitter persimmon extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, naringin, artemisia absinthium, artemisia absinthium extract, etc. These may be used alone or in combination of two or more.

[0008] The alcohol content of the soft drink of one embodiment of the present invention may be less than 1 (v / v)%, preferably less than 0.5 (v / v)%, more preferably less than 0.1 (v / v)%, even more preferably less than 0.01 (v / v)%, even more preferably less than 0.005 (v / v)%, and particularly preferably 0 (v / v)%. In this specification, the 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, for example, gas chromatography.

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

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

[0011] Such common soft drinks tend to have a low alcohol content and therefore lack a satisfying aftertaste. Adding a sweetener to enhance the aftertaste tends to reduce the refreshing feeling. Furthermore, beverages containing a large amount of sweetener tend to have an unbalanced bitter aftertaste characteristic of soft drinks. In response to these problems, we have discovered that by creating a beverage containing quinine and tartaric acid, the aftertaste can be improved to a more satisfying level than conventional soft drinks. The present invention was made based on this discovery.

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

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

[0014] The soft drink of one embodiment of the present invention preferably contains iso-α acids to give the drink a more beer-like drinking experience. Since iso-α acids are components derived from hops, iso-α acids can be contained by using hops as a raw material. The content of iso-α acids contained in the soft drink of one embodiment of the present invention is, based on the total amount of the soft drink, more than 0.1 mass ppm, 0.5 mass ppm or more, 1.0 mass ppm or more, 1.5 mass ppm or more, 2.0 mass ppm or more, 2.5 mass ppm or more, 3.0 mass ppm or more, 3.5 mass ppm or more, 4.0 mass ppm or more, 4.5 mass ppm or more, 5.0 mass ppm or more, 5.5 mass ppm or more, 6.0 mass ppm or more, 6.5 mass ppm or more, 7.0 mass ppm or more, 7.5 mass ppm or more, 8.0 mass ppm or more. m or more, 8.5 mass ppm or more, 9.0 mass ppm or more, 10.0 mass ppm or more, 10.5 mass ppm or more, 11.0 mass ppm or more, 11.5 mass ppm or more, 12.0 mass ppm or more, 12.5 mass ppm or more, 13.0 mass ppm or more, 13.5 mass ppm or more, 14.0 mass ppm or more, 14.5 mass ppm or more, 15.0 mass ppm or more, 15.5 mass ppm or more, 16.0 mass ppm or more, 16.5 mass ppm or more, 17.0 mass ppm or more, 17.5 mass ppm or more, 18 .. 0 mass ppm or more, 18.5 mass ppm or more, 19.0 mass ppm or more, 19.5 mass ppm or more, 20.0 mass ppm or more, 20.5 mass ppm or more, 21.0 mass ppm or more, 21.5 mass ppm or more, 22.0 mass ppm or more, 22.5 Mass ppm or more, 23.0 mass ppm or more, 23.5 mass ppm or more, 24.0 mass ppm or more, 24.5 mass ppm or more, 25.0 mass ppm or more, 25.5 mass ppm or more, 26.0 mass ppm or more, 26.5 mass ppm or more, 27.0 mass ppm or more ppm or more, 27.5 ppm by mass or more, 28.0 ppm by mass or more, 28.5 ppm by mass or more, 29.0 ppm by mass or more, 29.5 ppm by mass or more, 30.0 ppm by mass or more, 31.0 ppm by mass or more, 32.0 ppm by mass or more, 33.0 ppm by mass or more, 34.0 ppm by mass or more, 35.0 ppm by mass or more, 37.0 ppm by mass or more, or 40.0 ppm by mass or more; and 45.0 ppm by mass or less, 40.0 ppm by mass or less, 35.0 ppm by mass or less, 34.0 ppm by mass or less,33.0 mass ppm or less, 32.0 mass ppm or less, 31.0 mass ppm or less, 30.0 mass ppm or less, 29.5 mass ppm or less, 29.0 mass ppm or less, 28.5 mass ppm or less, 28.0 mass ppm m or less, 27.5 mass ppm or less, 27.0 mass ppm or less, 26.5 mass ppm or less, 26.0 mass ppm or less, 25.5 mass ppm or less, 25.0 mass ppm or less, 24.5 mass ppm or less, 24.0 quality 23.5 mass ppm or less, 23.0 mass ppm or less, 22.5 mass ppm or less, 22.0 mass ppm or less, 21.5 mass ppm or less, 21.0 mass ppm or less, 20.5 mass ppm or less, 20 .0 mass ppm or less, 19.5 mass ppm or less, 19.0 mass ppm or less, 18.5 mass ppm or less, 18.0 mass ppm or less, 17.5 mass ppm or less, 17.0 mass ppm or less, 16.5 mass ppm or less , 16.0 mass ppm or less, 15.5 mass ppm or less, 15.0 mass ppm or less, 14.5 mass ppm or less, 14.0 mass ppm or less, 13.5 mass ppm or less, 13.0 mass ppm or less, 12.5 mass ppm m or less, 12.0 mass ppm or less, 11.5 mass ppm or less, 11.0 mass ppm or less, 10.5 mass ppm or less, 10.0 mass ppm or less, 9.5 mass ppm or less, 9.0 mass ppm or less, 8.5 mass ppm m or less, 8.0 mass ppm or less, 7.5 mass ppm or less, 7.0 mass ppm or less, 6.5 mass ppm or less, 6.0 mass ppm or less, 5.5 mass ppm or less, 5.0 mass ppm or less, 4.5 mass ppm or less, 4 .0 mass ppm or less, 3.5 mass ppm or less, 3.0 mass ppm or less, 2.5 mass ppm or less, 2.0 mass ppm or less, 1.5 mass ppm or less, 1.0 mass ppm or less, or 0.5 mass ppm or less. ,

[0015] On the other hand, the content of iso-α-acids in soft drinks that do not use hops may be 0.1 mass ppm or less based on the total amount of the soft drink. In this specification, the content of iso-α-acids refers to the value measured by the high performance liquid chromatography (HPLC) analysis method described in the revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, edited by the International Technical Committee of the Brewers Association of Japan [Analysis Committee], revised and expanded in 2013).

[0016] When the soft drink of one embodiment of the present invention contains iso-α acids, in order to improve the balance between the sourness and bitterness of the soft drink, the value of the above formula (1) (quinine content (A) / iso-α acid content (B)) is preferably 0.001 or more, 0.005 or more, 0.010 or more, 0.020 or more, 0.030 or more, 0.040 or more, 0.050 or more, 0.060 or more, 0.070 or more, 0.080 or more, 0.090 or more, 0.100 or more, 0.120 or more, 0.140 or more, 0.160 or more, 0.180 or more, 0.200 or more, 0.220 or more, 0.240 or more, 0.260 or more, 0.280 or more, 0.290 or more, 0.300 or more, 0.310 or more, 0.320 or more, 0.330 or more, 0.340 or more, 0.350 or more, 0.360 or more, 0.370 or more, 0.380 or more, 0.390 or more, 0.400 or more, 0.410 or more, 0.420 or more, 0.430 or more, 0.440 or more, 0.450 or more, 0.460 or more, 0.470 or more, 0.480 or more, 0.490 or more, 0.500 or more, 0.510 or more, 0.520 or more, 0.530 or more, 0.540 or more, 0.550 or more, 0.560 or more, 0.57 or more, 0.300 or more, 0.320 or more, 0.340 or more, 0.360 or more, 0.380 or more, 0.400 or more, 0.420 or more, 0.440 or more, 0.460 or more, 0.480 or more, 0.500 or more, 0.520 or more, 0.540 or more, 0.560 or more, 0.580 or more, 0.600 or more, 0.620 or more, 0.640 or more, 0.660 or more, 0.680 or more, 0.700 or more, 0.720 or more, 0.740 or more, 0.760 or more, 0.780 or more, 0.800 or more, 0.820 or more, 0.840 or more, 0.860 or more, 0.880 or more, 0.900 or more , 0.920 or more, 0.940 or more, 0.960 or more, 0.980 or more, 1.000 or more, 1.050 or more, 1.100 or more, 1.150 or more, 1.200 or more, 1.250 or more, 1.300 or more, 1.350 or more, 1.400 or more, 1.450 or more, 1.500 or more, 1.550 or more, 1.600 or more, 1.650 or more, 1.700 or more, 1.750 or more, 1.800 or more, 1.850 or more, 1.900 or more, 1.950 or more, or 2.000 or more, or 2.000 or less, 1.950 or less, 1.900 or less, 1.850 or less, 1.800 or more Lower, 1.750 or less, 1.700 or less, 1.650 or less, 1.600 or less, 1.550 or less, 1.500 or less, 1.450 or less, 1.400 or less, 1.350 or less, 1.300 or less, 1.250 or less, 1.200 or less, 1.150 or less, 1.100 or less, 1.050 or less, 1.0 00 or less, 0.980 or less, 0.960 or less, 0.940 or less, 0.920 or less, 0.900 or less, 0.880 or less, 0.860 or less, 0.840 or less, 0.820 or less, 0.800 or less, 0.780 or less, 0.760 or less, 0.740 or less, 0.720 or less, 0.700 or less,0.680 or less, 0.660 or less, 0.640 or less, 0.620 or less, 0.600 or less, 0.580 or less, 0.560 or less, 0.540 or less, 0.520 or less, 0.500 or less, 0. 480 or less, 0.460 or less, 0.440 or less, 0.420 or less, 0.400 or less, 0.380 or less, 0.360 or less, 0.340 or less, 0.320 or less, 0.300 or less, 0.28 It may be 0 or less, 0.260 or less, 0.240 or less, 0.220 or less, 0.200 or less, 0.180 or less, 0.160 or less, 0.140 or less, 0.120 or less, 0.100 or less, 0.090 or less, 0.080 or less, 0.070 or less, 0.060 or less, 0.050 or less, 0.040 or less, 0.030 or less, 0.020 or less, 0.010 or less, or 0.005 or less.

[0017] The soft drink of one embodiment of the present invention preferably further contains acesulfame potassium. By containing acesulfame potassium, the soft drink can be made more satisfying to drink.

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

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

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

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

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

[0023] The soft drink of one embodiment of the present invention preferably further contains ascorbic acid. By including ascorbic acid, the soft drink can be made more satisfying to drink.

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

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

[0026] The calorie content of the soft drink of one embodiment of the present invention is 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 calorie content can be controlled by adjusting the composition and amount of ingredients (e.g., malt, grains such as barley, hops, etc.). The calorie content of a soft drink can be calculated as the sum of the amounts of various nutrient components measured multiplied by the energy conversion coefficients for each component (protein: 4 kcal / g, lipids: 9 kcal / g, carbohydrates: 4 kcal / g, dietary fiber: 2 kcal / g, alcohol: 7 kcal / g, organic acids: 3 kcal / g).

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

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

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

[0030] The color of the soft drink of one embodiment of the present invention is 0.5 EBC or more, 1.0 EBC or more, 2.0 EBC or more, 3.0 EBC or more, 5.0 EBC or more, 7.0 EBC or more, 10 EBC or more, 15 EBC or more, 20 EBC or more, 25 EBC or more, 30 EBC or more, 35 EBC or more, 40 EBC or more, 45 EBC or more, 50 EBC or more, 55 EBC or more, 60 EBC or more, or more, 65 EBC or more, 70 EBC or more, 75 EBC or more, 80 EBC or more, 85 EBC or more, 90 EBC or more, 95 EBC or more, 100 EBC or more, 105 EBC or more, 110 EBC or more, 115 EBC or more, 120 EBC or more, 125 EBC or more, 130 EBC or more, 135 EBC or more, 145 EBC or more, or 150 EBC or more. , and 500EBC or less, 450EBC or less, 400EBC or less, 350EBC or less, 300EBC or less, 270EBC or less, 250EBC or less, 240EBC or less, 230EBC or less, 220EBC or less, 210EBC or less, 200EBC or less, 190EBC or less, 180EBC or less, 170EBC or less, 160EBC or less, 155EBC or less , 150EBC or less, 145EBC or less, 140EBC or less, 135EBC or less, 130EBC or less, 125EBC or less, 120EBC or less, 115EBC or less, 110EBC or less, 105EBC or less, 100EBC or less, 95EBC or less, 90EBC or less, 85EBC or less, 80EBC or less, 75EBC or less, or 70EBC or less.

[0031] In this specification, the "color" of a soft drink can be measured by the measurement method described in "8.8 Color" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee), 2013, expanded and revised). The "color" of a soft drink is specified by the color unit (EBC unit) established by the European Brewery Convention. The smaller the value, the lighter and brighter the drink, and conversely, the larger the value, the darker and darker the drink. Furthermore, the color of the soft drink of one embodiment of the present invention can be controlled by, for example, appropriately adjusting the type of malt used, the blending ratio when two or more types of malt are used, the boiling conditions when preparing the pre-fermentation solution, etc. More specifically, for example, the color of a soft drink can be increased by increasing the blending ratio of dark malt, increasing the boiling temperature, extending the boiling time, performing decoction during the preparation of the saccharified solution, adding a colorant such as caramel color, etc. Color can also be increased by increasing the original wort extract concentration or the malt ratio. Color can also be increased by increasing the original extract concentration or real extract concentration or the malt ratio.

[0032] The soft drink of one embodiment of the present invention may be in any form as long as the beverage is packed in a container, and examples of containers include bottles, PET bottles, cans, or barrels, but cans, bottles, or PET bottles are preferred, particularly from the viewpoint of ease of portability.

[0033] The main ingredients of the soft drinks, such as the malt-flavored beverage and the hop-flavored beverage, according to one embodiment of the present invention may be malt together with water, or may not contain malt. Hops may also be used, as well as preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, salts, and the like.

[0034] When malt is used as a raw material, the malt refers to germinated, dried, and de-rooted seeds of wheat, such as barley, wheat, rye, oats, oats, adlay, and oats, and may be of any origin or variety. In one aspect of the present invention, the malt used is preferably barley malt. Barley malt is one of the malts most commonly used as a raw material for malt-flavored beverages and hop-flavored beverages in Japan. Barley comes in varieties such as two-row barley and six-row barley, and either may be used. Furthermore, in addition to regular malt, colored malt may also be used. When colored malt is used, different types of colored malt may be used in appropriate combination, or a single type of colored malt may be used.

[0035] In addition, grains other than malt may be used together with malt. Examples of such grains include barley (barley, wheat, rye, oats, oats, pearl barley, oats, etc.) that does not fall under the category of malt, rice (white rice, brown rice, etc.), corn, sorghum, potato, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starch obtained therefrom, as well as extracts thereof (malt extract, etc.). In one embodiment of the present invention, it is preferable to use malt extract as a raw material. In addition, in the present invention, "malt extract" refers to an extract obtained by saccharifying barley (preferably malt) and concentrating it.

[0036] In addition, when malt is not used, examples of soft drinks include liquid sugar containing a carbon source and a nitrogen source such as an amino acid-containing material (e.g., soy protein) from the above-mentioned grains other than malt.

[0037] Hops used in one embodiment of the present invention may be in the form of pelleted hops, powdered hops, hop extract, etc. In addition, processed hop products such as isomerized hops and reduced hops may also be used. The amount of hops added may be adjusted as appropriate, but is preferably 0.0001 to 1% by mass based on the total amount of the beverage.

[0038] Furthermore, soft drinks such as malt-flavored beverages and hop-flavored beverages that use hops as a raw material contain iso-α acids, which are components derived from hops. The content of iso-α acids in soft drinks that use hops may be greater than 0.1 ppm by mass or greater than 1.0 ppm by mass, based on the total amount of the soft drink. On the other hand, the content of iso-α acids in soft drinks that do not use hops may be 0.1 ppm by mass or less, based on the total amount of the soft drink.

[0039] The soft drink of one embodiment of the present invention may further contain a preservative. Examples of preservatives used in one embodiment of the present invention include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; dimethyl dicarbonate; and the like. Furthermore, commercially available preparations 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 as the preservative. These preservatives may be used alone or in combination of two or more.

[0040] When a preservative is blended in the soft drink of one embodiment of the present invention, the amount of the preservative blended 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 still more preferably 20 to 900 ppm by mass.

[0041] The soft drink of the present invention contains sucralose and may further contain acesulfame potassium, but may also contain other sweeteners in addition to these sweeteners. Examples of sweeteners include commercially available saccharified solutions prepared by hydrolyzing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, trisaccharides or higher, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. These sugars may be in the form of liquids such as solutions or solids such as powders. Furthermore, there are no particular limitations on the type of grain from which the starch is derived, the starch purification method, or the treatment conditions for enzymatic or acidic hydrolysis. For example, sugars with an increased maltose content may be used by appropriately setting the conditions for enzymatic or acidic hydrolysis. Other sugars that may be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions thereof (sugar solutions). Artificial sweeteners include sucralose, acesulfame potassium, and aspartame.

[0042] The soft drink of one embodiment of the present invention may further contain dietary fiber such as water-soluble dietary fiber. Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. From the viewpoint of versatility such as stability and safety, indigestible dextrin or polydextrose is preferred. These dietary fibers may be used alone or in combination of two or more.

[0043] In soft drinks such as malt-flavored beverages and hop-flavored beverages according to one embodiment of the present invention, bitterness may be imparted by hops or a hop extract obtained by isoflavonization of α acids, or the bittering agents or bitterness-imparting agents shown below may be used together with hops or a hop extract obtained by isoflavonization of α acids. Alternatively, the bittering agents or bitterness-imparting agents shown below may be used in place of hops without using hops or a hop extract obtained by isoflavonization of α acids. Examples of bittering agents or bitterness-imparting agents include rosemary, lychee, aniseed, juniper nut, sage, rhododendron, Ganoderma lucidum, bay laurel, mulberry, citrus extract, bitter persimmon extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, naringin, artemisia absinthium, and artemisia absinthium extract. From the viewpoint of flavor, beverages that do not contain mulberry are preferred. These bittering agents or bitterness imparting agents may be used alone or in combination of two or more.

[0044] The soft drink of one embodiment of the present invention may further contain an antioxidant. The antioxidant is not particularly limited, and any antioxidant commonly used in ordinary soft drinks can be used, such as ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more.

[0045] The soft drink of one embodiment of the present invention may further contain a flavoring. The flavoring is not particularly limited, and general malt-taste beverage flavorings and hop-taste beverage flavorings can be used. The malt-taste beverage flavorings are used to impart a malt-taste beverage-like flavor, and the hop-taste beverage flavorings are used to impart a hop-taste beverage-like flavor. Examples of malt-taste beverage flavorings and hop-taste beverage flavorings include esters and higher alcohols, and specific examples include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, 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.

[0046] Although the soft drink of one embodiment of the present invention contains tartaric acid, it may also contain an acidulant other than these compounds. The acidulant other than these compounds is not particularly limited as long as it has a sour taste, and examples thereof include lactic acid, ascorbic acid, citric acid, gluconic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof.

[0047] The soft drink of one embodiment of the present invention may further contain salts. Examples of salts include sodium chloride, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, etc. These salts may be used alone or in combination of two or more.

[0048] The soft drink of one embodiment of the present invention may be a beverage containing an extract of one or more types of wood selected from beech, cedar, cherry, apple, and walnut, or may be a beverage that is substantially free of such extract, or may be a beverage that does not contain such extract.

[0049] The soft drink of one embodiment of the present invention may be a beverage containing an extract of a plant of the genus Quercus of the Fagaceae family, a beverage that is substantially free of the extract, or a beverage that does not contain the extract.

[0050] The soft drink of one embodiment of the present invention may be a beverage having a spilanthol content of 0.1 ppb by mass or more, or may be a beverage having a spilanthol content of less than 0.1 ppb by mass.

[0051] 1.2 Carbon Dioxide Gas Carbon dioxide gas contained in the soft drink of one embodiment of the present invention may be added by mixing with carbonated water, or carbon dioxide gas may be added directly to the raw material liquid.

[0052] The carbon dioxide concentration of the soft drink of one embodiment of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, even more preferably 0.40 (w / w)% or more, still more preferably 0.42 (w / w)% or more, particularly preferably 0.45 (w / w)% or more, and is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, even more preferably 0.60 (w / w)% or less, still more preferably 0.57 (w / w) or less, particularly preferably 0.55 (w / w)% or less. Note that, 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 a container containing the beverage in a water bath at 20°C for 30 minutes or more while occasionally shaking the container.

[0053] When the soft drink 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 carbon dioxide concentration is obtained, but it is not particularly limited to 5.0 kgf / cm ２ Below, 4.5kgf / cm ２ or less, or 4.0 kgf / cm ２ It may be 0.20 kgf / cm or less. ２ Above, 0.50kgf / cm ２ or more, or 1.0 kgf / cm ２ Any of these upper and lower limits may be combined. For example, the carbon dioxide pressure of the beverage may be 0.20 kgf / cm２ Over 5.0 kgf / cm ２ Below, 0.50kgf / cm ２ More than 4.5kgf / cm ２ or less, or 1.0 kgf / cm ２ Over 4.0 kgf / cm ２ or less. In this specification, the gas pressure refers to the gas pressure inside a container, except in special cases. 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 an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to release the gas, closing the stopcock again, swinging the internal gas pressure gauge, and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

[0054] 1.3 Other Additives Various additives may be added to the soft drink of one embodiment of the present invention as needed, provided that the effects of the present invention are not impaired. Examples of such additives include colorants, foam-forming agents, fermentation promoters, yeast extracts, protein-based substances such as peptide-containing substances, and seasonings such as amino acids. Colorants are used to impart color to beverages, and caramel coloring can be used. Foam-forming agents are used to form foam in beverages or to maintain foam in beverages, and include plant-extracted saponin-based substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, peptide-containing substances such as soybean peptides and collagen peptides, and yeast extracts, as appropriate. Fermentation promoters are used to promote fermentation by yeast, and include, for example, yeast extract, bran components such as rice or wheat, vitamins, and mineral supplements, which can be used alone or in combination.

[0055] 2. Manufacturing Method of Soft Drinks There are no particular limitations on the manufacturing method of the soft drink of the present invention, and examples include a method comprising the following steps (1) to (3). - Step (1): A step of using various raw materials and performing at least one of saccharification, boiling, and solids removal to obtain a beverage pre-liquid. - Step (2): A step of adding carbon dioxide gas to the beverage pre-liquid. - Step (3): A step of adjusting the quinine content. - Step (4): A step of adjusting the tartaric acid content. Furthermore, the manufacturing method of one embodiment of the present invention may further comprise the following step (5) as necessary. - Step (5): A step of adjusting the iso-α acid content. Each of the above steps will be described below.

[0056] <Step (1)> Step (1) is a step in which various raw materials are subjected to at least one of saccharification, boiling, and solids removal to obtain a pre-beverage solution. For example, when malt is used as the raw materials, water and various raw materials including malt are charged into a mash kettle or mash tank, and enzymes such as amylase are added as needed. Various raw materials other than malt may also be added, such as hops, dietary fiber, sweeteners, antioxidants, bittering agents, flavorings, acidulants, and colorants. The mixture of various raw materials is heated to saccharify the starch in the raw materials, thereby performing a saccharification treatment. The temperature and time of the saccharification treatment are adjusted as appropriate depending on the type of malt used, the malt ratio, the raw materials other than water and malt, and the like. After the saccharification treatment, filtration is performed to obtain a saccharified liquid.

[0057] It is preferable that this saccharified liquid be subjected 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 the boiling treatment, it is preferable that the saccharified liquid be transferred to a whirlpool and cooled to 0 to 10°C to obtain a cooled liquid, and then a solids removal treatment is performed to remove solids such as coagulated proteins. In this way, a beverage pre-liquid is obtained. It is also possible to prepare a beverage pre-liquid by adding hops, bittering agents, etc. to malt extract and warm water, and then boiling the mixture.

[0058] 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, dietary fiber, a sweetener, an antioxidant, a bittering agent, a flavoring, an acidulant, a coloring, etc. may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a pre-beverage 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.

[0059] Furthermore, after step (1), a fermentation step using yeast (top-fermenting yeast or bottom-fermenting yeast) may be carried out, followed by a treatment to remove the alcohol produced in the fermentation step, to produce 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 soft drink. On the other hand, the production method of one embodiment of the present invention may be a method that does not include the above-mentioned fermentation step and alcohol removal step.

[0060] <Step (2)> Step (2) is a step of adding carbon dioxide gas to the beverage preliminaries. Carbon dioxide gas can be added by any known method used in producing carbonated beverages. For example, carbon dioxide gas can be added by mixing the beverage preliminaries obtained in step (1) with carbonated water, or by directly adding carbon dioxide gas to the beverage preliminaries. Using such a method, it is preferable to adjust the carbon dioxide gas pressure to fall within the above-mentioned range.

[0061] <Steps (3), (4), and (5)> Step (3) is a step for adjusting the quinine content, step (4) is a step for adjusting the tartaric acid content, and step (5) is a step for adjusting the iso-α acid content. Steps (3) to (5) may be performed before or after the saccharification treatment in step (1), before or after the boiling treatment, or before or after the solid content removal treatment. They may also be performed before or after step (2) after step (1). However, from the viewpoint of accurately adjusting the content in the final beverage, it is preferable to perform them after step (1) and before the start of step (2). The order of steps (3) to (5) is not particularly limited, and either step may be performed first. Steps (3) to (5) may be performed consecutively or simultaneously, or may be performed with other steps in between.

[0062] In step (3), the amount of quinine contained in the soft drink may be adjusted by adding one or more selected from the group consisting of quinine, quinine-containing additives, and quinine-containing raw materials, or by adjusting the amount of quinine obtained in the brewing or fermentation process. In step (4), the amount of tartaric acid contained in the soft drink may be adjusted by adding one or more selected from the group consisting of tartaric acid, tartaric acid-containing additives, and tartaric acid-containing raw materials, or by adjusting the amount of tartaric acid obtained in the brewing or fermentation process. In step (5), the amount of iso-α acids contained in the soft drink may be adjusted by adding one or more selected from the group consisting of iso-α acids, iso-α acid-containing additives, and iso-α acid-containing raw materials (such as hops), or by adjusting the amount of iso-α acids obtained in the brewing or fermentation process.

[0063] Alternatively, the contents of quinine, tartaric acid, and iso-α-acids in the beverage before preparation may be measured, and then, based on the measured values, one or more components selected from the group consisting of quinine, tartaric acid, and iso-α-acids may be added, or the beverage may be diluted with water or carbonated water, to adjust the contents of sucralose and ascorbic acid to fall within a predetermined range. Note that, if the contents of quinine, tartaric acid, and iso-α-acids are already within the desired ranges, the steps (3) to (5) of adding quinine, tartaric acid, iso-α-acids, etc., or diluting the beverage with water or carbonated water are not necessary.

[0064] These steps may be followed by steps well known to those skilled in the art in the manufacture of soft drinks, such as storage and filtration.

[0065] The soft drink of one embodiment of the present invention thus obtained is filled into a predetermined container and distributed to the market as a product. The method for filling the beverage into a container is not particularly limited, and any method known to those skilled in the art can be used. In the filling process, the soft drink of the present invention is filled into a container and sealed. Containers of any shape and material may be used in the filling process, and examples of containers are as described above.

[0066] 3. Soft Drink Concentrate and Manufacturing Method Thereof A soft drink according to a preferred embodiment of the present invention can be obtained by diluting a soft drink concentrate. A malt-taste beverage according to a preferred embodiment of the present invention can be obtained by diluting a malt-taste beverage concentrate, and a hop-taste beverage according to a preferred embodiment of the present invention can be obtained by diluting a hop-taste beverage concentrate. The soft drink concentrate can be diluted with water or carbonated water. The dilution ratio for diluting the soft drink concentrate of the present invention can be set appropriately according to the consumer's preferences, but is preferably 1.1 to 10 times by volume. Specifically, for example, a dilution ratio of 2 times by volume means adding 1 volume of dilution medium to 1 volume of soft drink concentrate. In this specification, the dilution ratio is based on a volume ratio. The soft drink concentrate can be manufactured in the same manner as a soft drink. Specifically, a soft drink concentrate with an increased concentration can be manufactured according to the dilution ratio. The quinine content in a soft drink concentrate in a preferred embodiment of the present invention is preferably more than 0.08 ppm by mass and not more than 105.0 ppm by mass, more preferably 0.1 to 100.0 ppm by mass, even more preferably 0.5 to 50.0 ppm by mass, still more preferably 0.8 to 40.0 ppm by mass, and particularly preferably 1.0 to 30.0 ppm by mass. The tartaric acid content in a soft drink concentrate in a preferred embodiment of the present invention is preferably more than 3.0 ppm by mass and not more than 1400.0 ppm by mass, more preferably 10.0 to 1000.0 ppm by mass, even more preferably 20.0 to 800.0 ppm by mass, still more preferably 30.0 to 600.0 ppm by mass, more preferably 40.0 to 400.0 ppm by mass, and particularly preferably 45.0 to 200.0 ppm by mass.

[0067] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0068] [Preparation of base beverage] A base beverage was prepared using water, malt extract, and hops as ingredients, and carbon dioxide gas was added. In preparing the base beverage, no fermentation step using yeast was performed. The carbon dioxide gas pressure of the obtained base beverage was 1.8 kgf / cm ２The pH was 3.8 and the alcohol content was 0.0 (v / v)%.

[0069] [Examples and Comparative Examples] A bittering agent (quinine or quasin), tartaric acid, ascorbic acid, lactic acid, acesulfame potassium, etc. were added to the base beverage obtained in this manner so as to obtain the contents shown in Table 1. The beverages prepared in the Examples and Comparative Examples all had calories per 100 mL of the beverages prepared in the Examples and Comparative Examples, all of which were less than 5 kcal.

[0070] The resulting beverage was a malt-flavored beverage, since it used hops and malt extract as ingredients. Six trained panelists evaluated these beverages based on the following criteria for "drinkability typical of a malt-flavored beverage and a hop-flavored beverage," using scores ranging from 5.0 (maximum) to 1.0 (minimum) in increments of 0.5. A score of "5.0" was considered the best rating for each evaluation item. For the evaluation, samples meeting the following criteria of "5.0," "4.0," "3.0," "2.0," and "1.0" were prepared in advance, ensuring uniformity of the standards among the panelists. In none of the sensory evaluations in Table 1 were differences of 1.5 or more observed among the panelists for the same beverage. Tables 1 and 2 show the average scores for each panelist.

[0071] [Score criteria for the drinking experience typical of malt- and hop-flavored beverages] ・"5.0": The drinking experience typical of malt- and hop-flavored beverages is quite strong. ・"4.0": The drinking experience typical of malt- and hop-flavored beverages is somewhat strong. ・"3.0": The good drinking experience typical of malt- and hop-flavored beverages is moderately strong. ・"2.0": The good drinking experience typical of malt- and hop-flavored beverages is somewhat strong. ・"1.0": The good drinking experience typical of malt- and hop-flavored beverages is not felt.

[0072]

[0073] Tables 1 and 2 show that the beverages of Examples 1 to 10 provided a moderately satisfying and refreshing taste characteristic of malt- and hop-flavored beverages, and also had a pleasant bitter aftertaste. The results of Comparative Examples 1 to 6 revealed that beverages containing 0.08 to 10.5 ppm by mass of quinine but with a tartaric acid content of less than 3.0 ppm by mass or more than 140.0 ppm by mass did not provide a satisfactory satisfying taste characteristic of malt- and hop-flavored beverages. Furthermore, beverages containing 3.0 to 140.0 ppm by mass of tartaric acid but with a quinine content of less than 0.08 ppm by mass or more than 10.5 ppm by mass did not provide a satisfactory satisfying taste characteristic of malt- and hop-flavored beverages. Furthermore, beverages containing quasin instead of quinine as a bittering agent (Comparative Examples 7 and 8) did not provide a satisfactory satisfying taste characteristic of malt- and hop-flavored beverages.

Claims

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

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

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

4. The soft drink according to claim 2, wherein the quinine content (unit: mass ppm) (A) and the iso-α acid content (unit: mass ppm) (B) are expressed by the following formula (1) such that the value is 0.001 or more and 2.000 or less. Formula (1): A / B 5. The soft drink according to claim 1, which uses as an ingredient at least one selected from the group consisting of malt extract and hop extract.

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

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

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

9. A concentrated liquid for producing the soft drink according to any one of claims 1 to 8, obtained by diluting at a dilution ratio of 1:1 or more and 10:1 or less.

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

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

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