AU2022222712A1 - Soft drink - Google Patents

Abstract

Provided is a soft drink having a sucralose content of 0.1-4.5 ppm by mass and an ascorbic acid content of 70-190 ppm by mass.

Description

[Document Name] Description

[Title of Invention] SOFT DRINK

[Technical Field]

[0001] The present invention relates to a soft drink.

[Background of Art]

[0002] As beverages manufactured by using water and malt

as part of raw materials, soft drink which have an

alcohol content of less than 1 (v/v)% and are beer

flavored carbonated beverages have been distributed on

the market, and various developments have been carried

out.

For example, Patent Literature 1 discloses

technology relating to a method for producing a non

alcoholic fermented beverage, which can reduce a

concentration of produced alcohol by about 40 to 55% as

compared with conventional methods, by adding a

glucosidase before a fermentation step in beer

manufacturing.

[Citation List]

[Patent Literature]

[0003] [Patent Literature 1] Japanese Patent Laid-Open

No. 5-68528

[Summary of Invention]

[Technical Problem]

[0004] The general non-alcoholic beer-taste beverages

manufactured by the method as described in Patent

Literature 1 often are insufficient in drinkability

typical of malt-taste beverages. Therefore, a soft drink

with an improved drinkability typical of malt-taste

beverages has been required. Moreover, a soft drink that

has not only an improved drinkability but also good

refreshing aftertaste and goodbitter aftertaste, which

are typical of malt-taste beverages, has also been

required.

[Solution to Problem]

[00051 The present invention provides a soft drink having

a content of sucralose of 0.1 to 4.5 ppm by mass and a

content of ascorbic acid of 70 to 190 ppm by mass. More

specifically, the present invention includes the

following aspects of the invention.

[1]

A soft drink, having

a content of sucralose of 0.1 to 4.5 ppm by mass and

a content of ascorbic acid of 70 to 190 ppm by mass.

[2]

The soft drink according to [1], having a content

ratio [sucralose/ascorbic acid] of the content of sucralose (unit: ppm by mass) to the content of ascorbic acid (unit: ppm by mass) of 0.005 to 0.04.

[31

The soft drink according to [1] or [2], further

comprising acesulfame potassium.

[41

The soft drink according to any one of [1] to [3],

further comprising lactic acid.

[5]

The soft drink according to any one of [11 to [41,

having a content of tartaric acid of less than 300 ppm by

mass.

[6]

The soft drink according to any one of [1] to [51,

having a content of phosphoric acid of less than 300 ppm

by mass.

[7]

The soft drink according to any one of [1] to [6],

using a malt extract as a raw material.

[8]

The soft drink according to any one of [1] to [7],

having a calorie of less than 5 kcal per 100 mL.

[9]

The soft drink according to any one of [1] to [8],

being a beverage packed in a container.

[10]

The soft drink according to [9], wherein the carbon

dioxide gas pressure of the beverage packed in a 2 2 container is 0.20 kgf/cm or more and 5.0 kgf/cm or

less.

[11]

A soft drink concentrate for producing the soft

drink according to any one of [1] to [10], obtained by

diluting the concentrate at a dilution ratio of 1.1 times

or more and 10 times or less.

[12]

The concentrate according to [11], being diluted

with water or carbonated water.

[13]

The concentrate according to [11] or [12], wherein a

content of sucralose is 0.1 to 45 ppm by weight and a

content of ascorbic acid is 70 to 1900 ppm by weight.

[14]

The drink according to any one of [1] to [10],

wherein the soft drink is a malt-taste drink.

[15]

The concentrate according to any one of [11] to

[13], wherein the soft drink concentrate is a malt-taste

drink concentrate.

[Advantageous Effects of Invention]

[0006] The soft drink according to one preferred

embodiment of the present invention can be a beverage with an improved drinkability. Moreover, the soft drink according to one preferred embodiment of the present invention can be a beverage having good refreshing aftertaste and goodbitter aftertaste, which are typical of malt-taste beverages.

[Description of Embodiments]

[0007] 1. Soft drink

As used herein, the "soft drink" refers to, but is

not limited to, juice, carbonated beverage, malt

beverage, lactic acid bacterium beverage, health

beverage, sports beverage, amino acid beverage, vitamin

beverage, malt-taste beverage, hop-taste beverage and the

like.

As used herein, the "malt-taste beverage" refers to

a beverage having a flavor of wort obtained from wheat

and / or malt, and includes beverages to which a cooling

sensation is imparted by carbon dioxide gas or the like.

Malt-taste beverages may contain less than 1 (v / v%)

alcohol. Examples of the alcohol-containing malt-taste

beverage include a malt-taste beverage obtained by

fermentation and a beverage to which alcohol is added.

Examples of the alcohol-free malt-taste beverage include

beverages obtained by removing alcohol and other low

boiling-point components and low-molecular-weight

components from the malt-taste beverage obtained by

fermentation. Examples of grains that can be used as raw materials for malt-taste beverages are, but is not limited to, wheat, malt, wheat not applicable to malt

(barley, wheat, rye, Avena fatua, oats, adlay, and Avena

sativa), rice (polished rice, brown rice, etc.), corn,

kaoliang, potato, bean (soybean, pea, etc.), buckwheat,

sorghum, foxtail millet, barnyard millet, and starch

obtained therefrom and extracts thereof (malt extracts,

etc.). Further, wort obtained from wheat and / or malt

may be used for producing a malt-taste beverage, or a

flavor having a flavor similar to that of wort obtained

from wheat and / or malt may be used.

As used herein, the "hop-taste beverage" refers to a

beverage having a flavor of hop, are preferably beverages

that have a feeling of thirst, a refreshing sensation

such as a floral aroma, and mellowness that can be

obtained when raw materials derived from hops are used,

and a balanced flavor, good mouth and throat, and easy to

drink taste. The hop-taste beverage includes beverages to

which a cooling sensation is imparted by carbon dioxide

gas or the like. Hop-taste beverages may contain less

than 1 (v / v%) alcohol. Examples of the alcohol

containing malt-taste beverage include a hop-taste

beverage obtained by fermentation and a beverage to which

alcohol is added. Examples of the alcohol-free hop-taste

beverage include beverages obtained by removing alcohol

and other low-boiling-point components and low-molecular weight components from the hop-taste beverage obtained by fermentation. As the hop-taste beverage, the bittering agent or bitterness-imparting agent may be used instead of the hop without using the hop and the hop extract obtained by isolating the a-acid. Examples of the bittering agent or bitterness-imparting agent include rosemary, Ganoderma lucidum, caraway, Juniper rigida, sage, rosemary, Ganoderma lucidum, laurel, quassin, a citrus extract, a Picrasma quassioides wood extract, a coffee extract, a tea extract, a bitter melon extract, a lotus embryo extract, an Aloe arborescens extract, a rosemary extract, a Ganoderma lucidum extract, a laurel extract, a sage extract, a caraway extract, naringin,

Artemisia absinthium and an Artemisia absinthium extract.

These bittering agents or bitterness-imparting agents may

be used singly or in combinations of two or more.

The alcohol content of the soft drink according to

one embodiment of the present invention may be less than

1 (v/v%), but is preferably less than 0.5 (v/v)%, more

preferably less than 0.1 (v/v)%, still more preferably

less than 0.01 (v/v)%, and even still more preferably

less than 0.005 (v/v)%.

In the present description, the alcohol content is

denoted as a volume/volume-based percentage (v/v%).

Moreover, the alcohol content of beverage can be measured by any publicly known method, for example, by gas chromatography.

[0008] The soft drink according to one embodiment of the

present invention may be a fermented beverage obtained by

removing alcohol generated in a fermentation step after

undergoing the fermentation step using yeast (top

fermentation yeast or bottom fermentation yeast) in a

production step or may be a non-fermented beverage

prepared without via such a fermentation step.

In the case of the soft drink according to one

embodiment of the present invention being a non-fermented

beverage, carbonated beverages adjusted to have a malt

flavor or hop flavor are also included in the non

fermented soft drink, malt-taste beverage and hop-taste

beverage according to one embodiment of the present

invention, which are obtained by adding a flavoring agent

including esters, higher alcohols (for example, isoamyl

acetate, ethyl acetate, n-propanol, isobutanol,

acetaldehyde, ethyl caproate, linalool, 4-vinylguaiacol,

and isoamyl propionate), acids (for example, 2-methyl-2

pentenoic acid and 4-methyl-3-pentenoic acid), etc. so as

to have a malt-like or hop-like flavor.

[0009] In addition, the soft drink, malt-taste beverage

and hop-taste beverage according to one embodiment of the

present invention may be a malt-based soft drink using

malt as a raw material, or a malt-free soft drink without

using malt. However, the malt-based soft drink is preferred, and a beverage using barley malt is more preferred.

[0010] Such a general soft drink has a low alcohol

content and is likely to have an insufficient

drinkability. Adding a sweetener in order to impart

drinkability is likely to reduce a refreshing aftertaste.

Moreover, a beverage containing a large amount of

sweetener tends to unbalance the bitter aftertaste

typical of soft drink. In response to these problems, it

was found that by providing a beverage containing

sucralose and ascorbic acid, a good drinkability typical

of malt-taste beverage or hop-taste beverage can be

improved, and a refreshing aftertaste and bitterness,

which are typical of malt-taste beverage or hop-taste

beverage can be improved in a well-balanced manner,

compared to conventional soft drinks. The present

invention has been accomplished based on these findings.

[0011] The content of sucralose in the soft drink

according to one embodiment of the present invention is

0.1 to 4.5 ppm by mass based on the total amount of the

soft drink, but from the viewpoint of imparting

drinkability typical of soft drinks and improving bitter

aftertaste, the content is, based on the total amount of

the soft drink, 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, still more preferably 0.6 ppm by mass or more, still more preferably 0.7 ppm by mass or more, even still more preferably 0.8 ppm by mass or more, even still more preferably 0.9 ppm by mass or more, and particularly preferably 1.0 ppm by mass or more, and further, it may be 1.2 ppm by mass or more, 1.4 ppm by mass or more, 1.5 ppm by mass or more, 1.7 ppm by mass or more, 1.9 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, 2.5 ppm by mass or more,

2.7 ppm by mass or more, 2.9 ppm by mass or more, or 3.0

ppm by mass or more, and it is 4.4 ppm by mass or less,

more preferably 4.3 ppm by mass or less, more preferably

4.2 ppm by mass or less, still more preferably 4.1 ppm by

mass or less, and particularly preferably 4.0 ppm by mass

or less.

[0012] The content of ascorbic acid in the soft drink

according to one embodiment of the present invention is

to 190 ppm by mass based on the total amount of the

soft drink, but from the viewpoint of imparting

drinkability typical of malt-taste beverages or hop-taste

beverages and improving a refreshing aftertaste, the

content is, based on the total amount of the soft drink,

preferably 80 ppm by mass or more, more preferably 90 ppm

by mass or more, more preferably 100 ppm by mass or more,

and more preferably 110 ppm by mass or more, and further,

it may be 120 ppm by mass or more, 130 ppm by mass or

more, or 140 ppm by mass or more, and it is preferably

185 ppm by mass or less, and more preferably 180 ppm by mass or less, and it may be 175 ppm by mass or less, 170 ppm by mass or less, 165 ppm by mass or less, 160 ppm by mass or less, 155 ppm by mass or less, 150 ppm by mass or less, or 145 ppm by mass or less.

[0013] Moreover, in order to improve a good drinkability

typical of malt-taste beverages or hop-taste beverages

and to improve a refreshing aftertaste and bitterness,

which are typical of malt-taste beverages or hop-taste

beverages, in a well-balanced manner, the content ratio

(sucralose/ascorbic acid) of the content of sucralose

(unit: ppm by mass) to the content of ascorbic acid

(unit: ppm by mass) is preferably 0.005 to 0.04, more

preferably 0.006 or more, still more preferably 0.007 or

more, even still more preferably 0.008 or more, even

still more preferably 0.009 or more, and particularly

preferably 0.010 or more, and further, it may be 0.012 or

more, 0.014 or more, 0.016 or more, 0.018 or more, or

0.020 or more, and it is more preferably 0.038 or less,

still more preferably 0.036 or less, even still more

preferably 0.035 or less, even still more preferably

0.034 or less, even still more preferably 0.033 or less,

even still more preferably 0.032 or less, even still more

preferably 0.031 or less, and particularly preferably

0.030 or less, and further it may be 0.028 or less, 0.026

or less, 0.025 or less, or 0.023 or less.

[0014] The soft drink according to one embodiment of the

present invention preferably further contains acesulfame potassium (acesulfame K). Further inclusion of acesulfame K together with sucralose and ascorbic acid can provide a soft drink that is more improved in drinkability typical of malt-taste beverages or hop-taste beverages.

[0015] In the soft drink according to one embodiment of

the present invention, from the viewpoint of providing a

beverage that is more improved in drinkability typical of

malt-taste beverages or hop-taste beverages, the content

of acesulfame potassium is, based on the total amount of

the soft drink, preferably 1.0 ppm by mass or more, more

preferably 3.0 ppm by mass or more, still more preferably

5.0 ppm by mass or more, even still more preferably 7.0

ppm by mass or more, and particularly preferably 10 ppm

by mass or more, and further, it may be 12 ppm by mass or

more, 14 ppm by mass or more, 15 ppm by mass or more, 17

ppm by mass or more, 19 ppm by mass or more, 20 ppm by

mass or more, or 22 ppm by mass or more.

[0016] Moreover, from the viewpoint of providing a

beverage that is more improved in drinkability typical of

malt-taste beverages or hop-taste beverages, the content

of acesulfame potassium is, based on the total amount of

the soft drink, 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, still more preferably 400 ppm by mass or less,

still more preferably 350 ppm by mass or less, even still more preferably 300 ppm by mass or less, and particularly preferably 250 ppm by mass or less, and further, it may 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.

[0017] In the soft drink according to one embodiment of

the present invention, from the viewpoint of imparting

drinkability typical of malt-taste beverages or hop-taste

beverages in addition to a truly refreshing aftertaste

typical of malt-taste beverages or hop-taste beverages,

and suppressing unpleasant bitter aftertaste as malt

taste beverages or hop-taste beverages, the ratio

(sucralose/acesulfame potassium) of the content of

sucralose (unit: ppm by mass) to the content of

acesulfame potassium (unit: ppm by mass) is preferably

0.05 or more, more preferably 0.1 or more, still more

preferably 0.15 or more, still more preferably 0.2 or

more, even still more preferably 0.25 or more,

particularly preferably 0.3 or more, and even

particularly preferably 0.33 or more, and further, it may

be 0.5 or more, 0.7 or more, 1.0 or more, 2.0 or more,

3.0 or more, 4.0 or more, 5.0 or more, 6.0 or more, 7.0

or more, 8.0 or more, 9.0 or more, 10.0 or more, 15.0 or

more, or 20.0 or more, and it is preferably 700 or less,

more preferably 650 or less, still more preferably 600 or

less, even still more preferably 550 or less, particularly preferably 500 or less, and even particularly preferably 400 or less, and further, it may be 350 or less, 300 or less, 250 or less, or 200 or less.

[0018] In the soft drink according to one embodiment of

the present invention, lactic acid is preferably further

contained from the viewpoint of imparting refreshing

aftertaste and bitter aftertaste, which are typical of

malt-taste beverages or hop-taste beverages, in a well

balanced manner.

The content of lactic acid is, based on the total

amount of the soft drink, preferably 1.0 ppm by mass or

more, more preferably 10.0 ppm by mass or more, still

more preferably 30.0 ppm by mass or more, even still more

preferably 50.0 ppm by mass or more, even still more

preferably 100 ppm by mass or more, even still more

preferably 150 ppm by mass or more, and particularly

preferably 200 ppm by mass or more, and it is preferably

700 ppm by mass or less, more preferably 600 ppm by mass

or less, still more preferably 500 ppm by mass or less,

even still more preferably 400 ppm by mass or less, and

particularly preferably 350 ppm by mass or less.

[0019] From the viewpoint of imparting drinkability

typical of malt-taste beverages or hop-taste beverages

and a refreshing aftertaste typical of malt-taste

beverages or hop-taste beverages in a well-balanced

manner, the soft drink according to one embodiment of the

present invention has a content of tartaric acid based on the total amount (100% by mass) of the soft drink, which is preferably less than 300 ppm by mass, more preferably

200 ppm by mass or less, still more preferably 100 ppm by

mass or less, even still more preferably 50 ppm by mass

or less, even still more preferably 30 ppm by mass or

less, even still more preferably 20 ppm by mass or less,

and particularly preferably 10 ppm by mass or less, and

it may be 0 ppm by mass or more, 0.01 ppm by mass or

more, 0.1 ppm by mass or more, 0.5 ppm by mass or more,

1.0 ppm by mass or more, 2.0 ppm by mass or more, 3.0 ppm

by mass or more, 4.0 ppm by mass or more, or 5.0 ppm by

mass or more.

[0020] From the viewpoint of imparting drinkability

typical of malt-taste beverages or hop-taste beverages

and a refreshing aftertaste typical of malt-taste

beverages or hop-taste beverages in a well-balanced

manner, the soft drink according to one embodiment of the

present invention has a content of phosphoric acid based

on the total amount (100% by mass) of the soft drink,

which is preferably less than 300 ppm by mass, more

preferably 200 ppm by mass or less, still more preferably

100 ppm by mass or less, even still more preferably 50

ppm by mass or less, even still more preferably 30 ppm by

mass or less, even still more preferably 20 ppm by mass

or less, and particularly preferably 10 ppm by mass or

less, and it may be 0 ppm by mass or more, 0.01 ppm by

mass or more, 0.1 ppm by mass or more, 0.5 ppm by mass or more, 1.0 ppm by mass or more, 2.0 ppm by mass or more,

3.0 ppm by mass or more, 4.0 ppm by mass or more, or 5.0

ppm by mass or more.

[0021] In the present description, the contents of

ascorbic acid, lactic acid, tartaric acid, and phosphoric

acid in the soft drink can be measured by high

performance liquid chromatography.

Moreover, in the present description, the contents

of sucralose and acesulfame potassium in the soft drink

can be measured by gas chromatography-mass spectrometry

(GC/MS). A specific measurement method is, for example,

a measurement method using the following samples under

the following measurement conditions.

[Sample]

To 10 to 20 g of a beverage to be measured, 30 to 50

mL of dichloromethane is added to prepare a solution.

Then, after concentrating a dichloromethane layer of the

solution under reduced pressure, 1 pLL of the resultant is

injected into the GC/MS apparatus described below to

carry out measurement.

[Measurement conditions]

- GC/MS apparatus: 7890B/5977B (manufactured by Agilent

Technologies, Inc.)

- Column: DB-WAX (manufactured by Agilent Technologies,

Inc.), diameter of 0.25 mm x 30 m, film thickness of 0.25

pim

- Introduction system: Split 5: 1

- Injection volume: 1 tL

- Sample inlet temperature: 220°C

- Column temperature: 40°C (holding for 1 minute) -+

temperature rise to 160°C at 10°C/min -+ temperature rise

to 200°C at 15°C/min

- Gas flow rate: 1 mL/min of helium (carrier gas)

- Ion source temperature: 230°C

- Ionization method: EI

[0022] The calorie of the soft drink according to one

embodiment of the present invention is preferably less

than 5 kcal per 100 mL. Such a low-calorie beverage

enables to provide a beverage that is apt to be accepted

by consumers who are health conscious. The calorie can

be controlled by adjusting the proportions, amounts and

the likes of raw materials (for example, malt, a grain

such as a wheat-family grain, and hops) in the

formulation.

The calory of soft drink can be calculated as a

total of each product obtained by multiplying an amount

of each of various nutritional components quantified by

an energy conversion coefficient of the corresponding

component (protein: 4 kcal/g, fat: 9 kcal/g, sugar: 4

kcal/g, dietary fiber: 2 kcal/g, alcohol: 7 kcal/g, and

organic acid: 3 kcal/g).

[0023] The pH of the soft drink according to one

embodiment of the present invention is not particularly

limited, but is preferably less than 4.0, and preferably

2.0 or higher from the viewpoint of inhibiting generation

of microorganisms and improving flavor.

[0024] The total amount of extract of the soft drink

according to one embodiment of the present invention is

not particularly limited, but is preferably 1.5% by

weight or less, more preferably 1.1% by weight or less,

still more preferably 0.80% by weight or less, and even

still more preferably less than 0.50%, from the viewpoint

of providing a beverage with a light taste.

As used herein, the "total amount of extract" is an

extract value (% by mass) of a degassed sample, measured

according to "Beer analysis method 7.2 Extract" of the

revised BCOJ Beer Analysis Method edited by the Brewers

Association of Japan, the Brewery Convention of Japan

(BCOJ) (published by the Brewing Society of Japan,

revised in 2013).

[0025] The color of the soft drink according to one

embodiment of the present invention is not particularly

limited, but may be amber or golden, black, or colorless

and transparent, or a desired color may be imparted by

adding a colorant, etc. The color of the beverage can be

discriminated with a naked eye, but may be defined by a

total light transmittance, chromaticity, etc.

[0026] The soft drink according to one embodiment of the

present invention may be in any form in which the

beverage is packed in a container, and examples of the

container include bottles, PET bottles, cans, and barrels, but the container is preferably a can, a bottle, or a PET bottle particularly from the viewpoint of portability.

[0027] 1.1 Raw materials

As the main raw material of the soft drink such as

malt-taste beverages and hop-taste beverages according to

one embodiment of the present invention, malt may be used

together with water, or malt may not be used. Further, a

hop may be used, and in addition thereto, a preservative,

a sweetener, water-soluble dietary fibers, a bittering

agent or bitterness-imparting agent, an antioxidant, a

flavoring agent, an acidulant, salts, etc. may be used.

[0028] When malts are used as raw material, the malts

refer to those obtained by germinating seeds of wheat

family grains such as barley, wheat, rye, Avena fatua,

oats, adlay, and Avena sativa, subjecting the germinated

seeds to drying, and removing the roots, and they may be

from any production area and of any cultivar.

In one embodiment of the present invention, barley

malt is preferably used. The barley malt is one of the

malts most commonly used as raw materials of malt-taste

beverages and hop-taste beverages in Japan. There are

various types of barleys such as two-row barley and six

row barley, but any of them may be used. Further, in

addition to usual malts, colored malts, etc. can also be

used. When the colored malts are used, different types of colored malts may be appropriately combined for use, or one type of colored malt may be used.

[0029] Moreover, grains other than malts may be used

together with malt.

Examples of such grains include wheat-family grains

other than malts (barley, wheat, rye, Avena fatua, oats,

adlay, Avena sativa, etc.), rice (polished rice, brown

rice, etc.), corn, kaoliang, potato, bean (soybean, pea,

etc.), buckwheat, sorghum, foxtail millet, barnyard

millet, and starch obtained therefrom and extracts

thereof (malt extracts, etc.).

In one embodiment of the present invention, it is

preferable to use a malt extract as a raw material. As

used herein, the "malt extract" refers to an extract

obtained by saccharifying barley (preferably malt) and

concentrating it.

[0030] When malt is not used, a soft drink using liquid

sugar containing a carbon source and a nitrogen source as

an amino acid-containing material (for example, soybean

protein), such as the aforementioned grains other than

malt, is included.

[0031] Examples of the hops used in one embodiment of the

present invention include those in the form of pellet

hop, powdered hop, and hop extract. Moreover, as the

hops to be used, a processed hop product such as

isomerized hop or reduced hop may be used.

The amount of hop added is appropriately adjusted,

but is preferably 0.0001 to 1% by mass with respect to

the total amount of the beverage.

[0032] Moreover, a soft drink such as malt-taste

beverages and hop-taste beverages using a hop as a raw

material is a beverage that contains iso-aL-acid, which is

a component derived from the hop. The content of iso-a

acid in the soft drink using a hop may be more than 0.1

ppm by mass, or more than 1.0 ppm by mass based on the

total amount of the soft drink.

On the other hand, the content of iso-ax-acid in a

soft drink that does not use a hop may be 0.1 ppm by mass

or less based on the total amount of the soft drink.

As used herein, the content of iso-a.-acid is a value

measured by a high performance liquid chromatography

(HPLC) analysis method described in the revised BCOJ Beer

Analysis Method (published by the Brewing Society of

Japan, edited by the Brewers Association of Japan, the

Brewery Convention of Japan (Technical Committee), and

revised in 2013).

[0033] The soft drink according to one embodiment of the

present invention may be a beverage further containing a

preservative.

Examples of the preservative used in one embodiment

of the present invention include benzoic acid; benzoate

such as sodium benzoate; benzoic acid ester such as

propyl paraoxybenzoate and butyl paraoxybenzoate; and dimethyl dicarbonate. Moreover, as the preservative, a commercial product such as Strong SANPRESER (manufactured by San-Ei Gen F.F.I., Inc., a mixture of sodium benzoate and butyl benzoate) may be used.

These preservatives may be used singly or in

combinations of two or more.

[0034] When the preservative is included in the soft

drink according to one embodiment of the present

invention, the content of the preservative is preferably

to 1200 ppm by mass, more preferably 10 to 1100 ppm by

mass, still more preferably 15 to 1000 ppm by mass, and

even still more preferably 20 to 900 ppm by mass.

[0035] The soft drink of the present invention contains

sucralose, it may further contain acesulfame potassium,

and it may contain other sweeteners in addition to these

sweeteners.

Examples of the sweetener include commercially

available saccharification liquids obtained by

decomposing starch derived from grains by acid or an

enzyme, etc., saccharides such as commercially available

starch syrup, saccharides of trisaccharides or higher,

sugar alcohols, natural sweeteners such as stevia, and

artificial sweeteners.

These sweeteners may be used singly or in

combinations of two or more.

These saccharides may be in any form, for example,

liquids such as a solution or solids such as a powder.

Moreover, there is no specific limitation also on

the types of raw material grain of starch, the method for

refining starch, and the conditions of treatment such as

hydrolysis with an enzyme or acid. For example,

saccharides that is increased in the ratio of maltose by

appropriately setting the conditions for hydrolysis with

an enzyme or acid, may be used. In addition thereto,

sucrose, fructose, glucose, maltose, trehalose,

maltotriose, and solutions thereof (saccharide

solutions), etc. can also be used.

Moreover, examples of the artificial sweeteners

include aspartame, in addition to sucralose and

acesulfame potassium.

[0036] The soft drink according to one embodiment of the

present invention may be a beverage containing dietary

fibers such as water-soluble dietary fibers.

Examples of the water-soluble dietary fiber include

indigestible dextrin, polydextrose, a guar gum

decomposition product, pectin, glucomannan, alginic acid,

laminarin, fucoidin, and carrageenan, and from the

viewpoint of versatility such as stability and safety,

indigestible dextrin or polydextrose is preferred.

Types of these dietary fibers may be used singly or

in combinations of two or more.

[0037] In the soft drink such as malt-taste beverages and

hop-taste beverages according to one embodiment of the

present invention, bitterness may be imparted by a hop or a hop extract obtained by isomerization of alpha acids, and the following bittering agents or bitterness imparting agents may be used together with the hop or the hop extract obtained by isomerization of a-acid.

Moreover, without using the hop and the hop extract

obtained by isomerization of a-acid, the following

bittering agents or bitterness-imparting agents may be

used instead of the hop.

Examples of the bittering agent or bitterness

imparting agent include rosemary, Ganoderma lucidum,

caraway, Juniper rigida, sage, rosemary, Ganoderma

lucidum, laurel, quassin, a citrus extract, a Picrasma

quassioides wood extract, a coffee extract, a tea

extract, a bitter melon extract, a lotus embryo extract,

an Aloe arborescens extract, a rosemary extract, a

Ganoderma lucidum extract, a laurel extract, a sage

extract, a caraway extract, naringin, Artemisia

absinthium and an Artemisia absinthium extract.

These bittering agents or bitterness-imparting

agents may be used singly or in combinations of two or

more.

[0038] The soft drink according to one embodiment of the

present invention may be a beverage further containing an

antioxidant.

The antioxidant is not particularly limited, and

those used as antioxidants in ordinary soft drink can be used, and examples of the antioxidant include ascorbic acid, erythorbic acid, and catechin.

These antioxidants may be used singly or in

combinations of two or more.

[0039) The soft drink according to one embodiment of the

present invention may be a beverage further containing a

flavoring agent.

The flavoring agent is not particularly limited, and

a general malt-taste beverage flavoring agent and hop

taste beverage flavoring agent can be used. A malt-taste

beverage flavoring agent is used for malt-taste beverage

like flavor, and a hop-taste beverage flavoring agent is

used for hop-taste beverage-like flavor.

Examples of the malt-taste beverage flavoring agent

and hop-taste beverage flavoring agent include esters and

higher alcohols, and specifically include isoamyl

acetate, ethyl acetate, n-propanol, isobutanol,

acetaldehyde, ethyl caproate, linalol, 4-vinylguaiacol,

isoamyl propionate, 2-methyl-2-pentenoic acid, and 4

methyl-3-pentenoic acid.

These flavoring agents may be used singly or in

combinations of two or more.

[0040] The soft drink according to one embodiment of the

present invention preferably contains lactic acid, but

may be a beverage further containing an acidulant other

than lactic acid, tartaric acid, and phosphoric acid.

The acidulant other than these is not particularly

limited provided that it is a substance having acidity,

and examples include citric acid, gluconic acid, malic

acid, phytic acid, acetic acid, succinic acid, glucono

delta lactone, and salts thereof.

[0041] The soft drink according to one embodiment of the

present invention may be a beverage further containing

salts.

Examples of the salts include sodium chloride,

acidic potassium phosphate, acidic calcium phosphate,

ammonium phosphate, magnesium sulfate, calcium sulfate,

potassium metabisulfite, calcium chloride, magnesium

chloride, potassium nitrate, and ammonium sulfate.

These salts may be used singly or in combinations of

two or more.

[0042] The soft drink according to one embodiment of the

present invention may be a beverage containing one or

more wood extracts selected from beech, cedar, cherry,

apple, and walnut, a beverage substantially containing no

such extracts, or a beverage containing no such extracts.

[0043] The soft drink according to one embodiment of the

present invention may be a beverage containing an extract

of a plant belonging to the genus Quercus of the family

Fagaceae, a beverage containing substantially no such

extract, or a beverage containing no such extract.

[0044] The soft drink according to one embodiment of the

present invention may be a beverage having a spilanthol content of 0.1 ppb by mass or more, or a beverage having a spilanthol content of less than 0.1 ppb by mass.

[0045] 1.2 Carbon dioxide gas

Carbon dioxide gas contained in the soft drink

according to one embodiment of the present invention may

be added by mixing with carbonated water, or carbon

dioxide gas may be added directly to a raw material

liquid.

[00461 The carbon dioxide gas concentration of the soft

drink according to one embodiment of the present

invention is preferably 0.30 (w/w)% or more, more

preferably 0.35 (w/w)% or more, still more preferably

0.40 (w/w)% or more, even still more preferably 0.42

(w/w)% or more, and particularly preferably 0.45 (w/w)%

or more, and preferably 0.80 (w/w)% or less, more

preferably 0.70 (w/w)% or less, still more preferably

0.60 (w/w)% or less, even still more preferably 0.57

(w/w) or less, and particularly preferably 0.55 (w/w)% or

less.

In the present description, the carbon dioxide gas

concentration can be measured by using a gas volume

measurement apparatus (for example, GVA-500 (manufactured

by Kyoto Electronics Manufacturing Co., Ltd.)) after

immersing a container containing the target beverage in a

water tank at 20°C for 30 minutes or longer while shaking

the container occasionally to adjust the temperature of

the beverage to 20°C.

[0047] When the soft drink according to one embodiment of

the present invention is a beverage packed in a

container, the carbon dioxide gas pressure of the

beverage packed in a container may be appropriately

adjusted within the range of the above carbon dioxide gas 2 concentration, but it may be 5.0 kgf/cm or less, 4.5

2 2 kgf/cm or less, or 4.0 kgf/cm or less, or it may be 2 0.20 kgf/cm 2 or more, 0.50 kgf/cm or more, or 1.0 kgf/cm 2

or more. Any of the upper limits or the lower limits may

be combined with each other, and for example, the carbon 2 dioxide gas pressure of the beverage may be 0.20 kgf/cm

or more and 5.0 kgf/cm 2 or less, 0.50 kgf/cm 2 or more and

4.5 kgf/cm 2 or less, or 1.0 kgf/cm 2 or more and 4.0

kgf/cm 2 or less.

As used herein, the gas pressure refers to a gas

pressure in a container except for special cases.

The pressure can be measured by a method well known

to a person skilled in the art, such as a method

including fixing a sample set at 20°C, to a gas internal

pressure meter, then opening a stopcock of the gas

internal pressure meter once to degas the sample, closing

the stopcock again, shaking the gas internal pressure

meter, and reading the value when the needle reaches a

fixed position, or by using a commercially available gas

pressure measurement apparatus.

[00481 1.3 Other additives

The soft drink according to one embodiment of the

present invention may contain various additives as

needed, provided that the effect of the present invention

is not hindered.

Examples of such additives include a colorant, a

foaming agent, a fermentation accelerator, a yeast

extract, a protein-based substance such as a peptide

containing substance, and a seasoning agent such as amino

acid.

The colorant is used to impart a color to the

beverage, and a caramel pigment, etc., can be used. The

foaming agent is used to form foam in a beverage or to

retain foam of a beverage, and plant-extracted saponin

based substances such as soybean saponin and Quillaja

saponin, plant proteins such as corn and soybean, and

peptide-containing substances such as soy peptides and

collagen peptides, yeast extracts, etc. can be

appropriately used.

The fermentation accelerator is used to accelerate

fermentation due to yeast, and for example, yeast

extracts, bran components such as rice and wheat-family

grains, vitamins, and minerals can be used singly or in

combination.

[0049] 2. Method for producing soft drink

The method for producing a soft drink of the present

invention is not particularly limited, and examples of the method include a method comprising the following steps (1) to (3).

- Step (1): A step of carrying out at least one of

saccharification treatment, boiling treatment, and solid

content removal treatment by using various raw materials

to obtain a pre-beverage liquid.

- Step (2): A step of adding carbon dioxide gas to the

pre-beverage liquid.

- Step (3): A step of adjusting the content of at least

one of sucralose and ascorbic acid.

Moreover, in the production method according to one

embodiment of the present invention, the following step

(4) may be further comprised, if necessary.

- Step (4): A step of adjusting the content of acesulfame

potassium.

- Step (5): A step of adjusting the content of lactic

acid.

Each of the aforementioned steps will be described

below.

[0050] <Step (1)>

Step (1) is a step of carrying out at least one of

saccharification treatment, boiling treatment, and solid

content removal treatment by using various raw materials

to obtain a pre-beverage liquid.

For example, when malt is used as one of various raw

materials, various raw materials including water and malt

are placed in a charging kettle or a charging tank, and an enzyme such as amylase is added when needed. As various raw materials other than the malt, a hop, dietary fibers, a sweetener, an antioxidant, a bitterness imparting agent, a flavoring agent, an acidulant, a colorant, etc. may be added.

The mixture of various raw materials is heated to

saccharify starch of raw materials for saccharification

treatment. The temperature and time of the

saccharification treatment are appropriately adjusted

according to the type of malt used, the malt ratio, raw

materials other than water and malt, etc. After the

saccharification treatment, filtration is carried out to

obtain a saccharification solution.

[0051] This saccharification solution is preferably

subjected to boiling treatment.

When the hop, the bittering agent, etc. are used as

raw materials, they are preferably added in this boiling

treatment. The hop, the bittering agent, etc. may be

added between the start of boiling and the end of boiling

of the saccharification solution.

After completion of the boiling treatment,

preferably the resultant is transferred to a whirlpool,

cooled to 0 to 100C to obtain a cooled liquid, and then

solid content removal treatment is carried out in order

to remove a solid content such as coagulated protein.

The pre-beverage liquid is obtained in such a manner.

Instead of the aforementioned saccharification

solution, a pre-beverage liquid may be prepared by adding

warm water to a malt extract and adding a hop, a

bitteringagent, etc., to carry out boiling treatment.

[0052] Moreover, 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 a wheat-family grain or malt, a hop,

dietary fibers, a sweetener, an antioxidant, a

bitterness-imparting agent, a flavoring agent, an

acidulant, a colorant, etc. may be mixed with warm water

to prepare a solution of liquid sugar, and the solution

of liquid sugar may be boiled to prepare a pre-beverage

liquid.

When a hop is used, it may be added before the

boiling treatment, or may be added between the start of

boiling and the end of boiling of the solution of liquid

sugar.

[0053] After step (1), a fermentation step using yeast

(top fermentation yeast or bottom fermentation yeast) may

be carried out to remove alcohol generated in the

fermentation step, and a step of preparing a fermented

beverage having an alcohol content of less than 1 (v/v)%

(preferably less than 0.5 (v/v)%, more preferably less

than 0.1 (v/v)%, still more preferably less than 0.01

(v/v)%, and even still more preferably less than 0.005

(v/v)%) to produce a soft drink.

On the other hand, in the production method

according to one embodiment of the present invention, the

fermentation step and the step of removing alcohol may

not be carried out.

[0054] <Step (2)>

Step (2) is a step of adding carbon dioxide gas to

the pre-beverage liquid.

As the method for adding carbon dioxide gas, a

publicly known method applied when a carbonated beverage

is produced can be employed, and for example, the carbon

dioxide gas may be added by mixing the pre-beverage

liquid obtained in step (1) with carbonated water, or it

may be added directly to the pre-beverage liquid. By

employing such a method, the carbon dioxide gas pressure

is preferably adjusted to be within the above range.

[0055] <Step (3), Step (4), and Step (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) may be carried out before or after

the saccharification treatment, before or after the

boiling treatment, or before or after the solid content

removal treatment of step (1), or may be carried out

before or after step (2) after completion of step (1).

However, from the viewpoint of accurately adjusting the content in the beverage finally produced, steps (3) to

(5) are preferably carried out after completion of step

(1) and before the start of step (2).

The order of steps (3) to (5) is not particularly

limited, and any step may be carried out first.

Moreover, steps (3) to (5) may be carried out

continuously or simultaneously, or may be carried out

with another step therebetween.

[0056] In step (3), the content of only one of sucralose

and ascorbic acid may be adjusted, or the contents of

both sucralose and ascorbic acid may be adjusted.

In step (3), by adding one or more selected from the

group consisting of sucralose, ascorbic acid, a

sucralose-containing additive and an ascorbic acid

containing additive to the beverage before adjustment, or

by adjusting the amounts of sucralose and ascorbic acid

obtained in the charging step or the fermentation step,

the amounts of sucralose and ascorbic acid contained in

the soft drink may be adjusted.

Moreover, upon measurement of the contents of

sucralose and ascorbic acid in the beverage before

adjustment, the contents of sucralose and ascorbic acid

may be adjusted so as to be within each predetermined

range by adding sucralose and/or ascorbic acid or

diluting the beverage with water or carbonated water

based on the measurement values. If the contents of

sucralose and ascorbic acid are already within desired ranges, it is not necessary to add sucralose, ascorbic acid, etc., or add water or carbonated water to dilute the beverage in this step.

[0057] As in step (3), acesulfame potassium may be added

to the beverage before adjustment to adjust the content

of acesulfame potassium also in step (4).

Moreover, as in step (3), lactic acid may be added

to the beverage before adjustment to adjust the content

of lactic acid also in step (5). In addition, upon

measurement of the content of lactic acid in the beverage

before adjustment, the content of lactic acid may be

adjusted so as to be within a predetermined range by

adding lactic acid or diluting the beverage with water

based on the measurement value. If the content is

already within a desired range due to the presence of

lactic acid derived from the raw materials in the

beverage before adjustment, it is not necessary to add

lactic acid or add water to dilute the beverage in this

step.

[0058] After these steps, steps which are carried out in

production of soft drinks and are well known to a person

skilled in the art, such as a liquor storage step and a

filtration step, may be carried out.

[0059] The soft drink according to one embodiment of the

present invention thus obtained is filled in a

predetermined container and distributed as a product on

the market.

A method for packing the beverage in a container is

not particularly limited, and a method for packing a

beverage in a container that is well known to a person

skilled in the art can be employed. By the step of

packing the beverage in a container, the soft drink of

the present invention is filled and sealed in a

container. A container of any form and material may be

used in the step of packing the beverage in a container,

and examples of the container are as described above.

[00601

3. Soft drink concentrate and production method thereof.

The soft drink of one preferred embodiment of the

present invention can be obtained by diluting the soft

drink concentrate.

The malt-taste beverage of one preferred embodiment of

the present invention can be obtained by diluting the

malt-taste beverage concentrate, and the hop-taste

beverage of one preferred embodiment of the present

invention can be obtained by diluting the hop-taste

beverage concentrate. The soft drink concentrate can be

diluted with water or carbonated water. A dilution ratio

for diluting the soft drink concentrate of the present

invention may be appropriately set according to tastes of

drinkers, but it is preferably 1.1 times or more and 10

times or less based on a volume ratio. Specifically, for

example, a 2 times dilution ratio based on the volume

ratio refers to adding 1 volume of a dilution medium to 1 volume of the soft drink concentrate. In the present description, the dilution ratio is based on the volume ratio.

The soft drink concentrate can be produced in the

same manner as the soft drink. Specifically, a soft

drink concentrate having a higher concentration can be

produced according to the dilution ratio.

A content of sucralose in the soft drink concentrate

of one preferred embodiment of the present invention is

preferably 0.1 to 45 ppm by weight, more preferably 0.5

to 40 ppm by weight, still more preferably 1.0 to 30 ppm

by weight, even still more preferably 2.0 to 20 ppm by

weight, and particularly preferably 3.0 to 10 ppm by

weight. A content of ascorbic acid in the soft drink

concentrate of one preferred embodiment of the present

invention is preferably 70 to 1900 ppm by weight, more

preferably 90 to 1700 ppm by weight, still more

preferably 110 to 1500 ppm by weight, even still more

preferably 150 to 1300 ppm by weight, more preferably 190

to 1000 ppm by weight, and particularly preferably 230 to

700 ppm by weight.

[Examples]

[0061] Hereinafter, the present invention will be

described in more detail with reference to Examples, but

the present invention is not limited to these Examples.

[0062] [Preparation of raw beverage]

By using water, malt and a hop as raw materials,

carbon dioxide gas was added to prepare a raw beverage.

In the preparation of the raw beverage, no fermentation

step using yeast was carried out. The carbon dioxide gas

pressure of the obtained raw beverage was 1.8 kgf/cm 2

, the pH was 3.6, the alcohol content was 0.0 (v/v)% and

Brix was 0.6.

[0063] [Examples and Comparative Examples]

To the raw beverage obtained in such a manner,

sucralose, ascorbic acid, lactic acid, and acesulfame

potassium were each added so as to have the content shown

in Table 1. The beverages prepared in the Examples and

the Comparative Examples were each adjusted so that the

content of tartaric acid was less than 300 ppm by mass

and the content of phosphoric acid was 300 ppm by mass.

Then, the calories per 100 mL of the beverages prepared

in the Examples and the Comparative Examples were each

less than 5 kcal.

[0064] Then, regarding "drinkability typical of malt

taste beverages," "refreshing aftertaste typical of malt

taste beverages," and "bitter aftertaste typical of malt

taste beverages" of the obtained non-alcoholic malt-taste

beverages, six panelists who were trained on a daily

basis carried out sensory evaluations with scores in 0.5

increments in the range of 5.0 (maximum value) to 1.0

(minimum value) based on the following scoring criteria.

In each evaluation item, "3.0" was ranked as the best evaluation. For evaluation, samples that meet the following criteria "5.0," "4.0," "3.0," "2.0," and "1.0" were prepared in advance, and uniform criteria were adopted among the panelists. In all of the sensory evaluations in Table 1, no difference in the score values of 1.5 or more was confirmed between the panelists for the same beverage. Table 1 shows the average scores of the panelists.

[0065] [Scoring criteria for drinkability typical of

malt-taste beverages]

- "5.0": Drinkability typical of malt-taste beverages is

felt quite strongly.

- "4.0": Drinkability typical of malt-taste beverages is

felt slightly strongly.

- "3.0": Good drinkability typical of malt-taste

beverages is moderately felt.

- "2.0": Good drinkability typical of malt-taste

beverages is felt to some extent.

- "1.0": No good drinkability typical of malt-taste

beverages is felt.

[Scoring criteria for refreshing aftertaste typical of

malt-taste beverages]

- "5.0": Refreshing feeling of malt-taste beverages is

felt quite strongly.

- "4.0": Refreshing feeling of malt-taste beverages is

felt slightly strongly.

- "3.0": Refreshing feeling typical of malt-taste

beverages is moderately felt.

- "2.0": Refreshing feeling typical of malt-taste

beverages is felt to some extent.

- "1.0": No refreshing feeling typical of malt-taste

beverages is felt.

[Scoring criteria for bitter aftertaste typical of malt

taste beverages]

- "5.0": Bitter aftertaste of malt-taste beverages is

felt quite strongly.

- "4.0": Bitter aftertaste of malt-taste beverages is

felt slightly strongly.

- "3.0": Good bitter aftertaste typical of malt-taste

beverages is moderately felt.

- "2.0": Good bitter aftertaste typical of malt-taste

beverages is felt to some extent.

- "1.0": No good bitter aftertaste typical of malt-taste

beverages is felt.

[0066] Moreover, from the average scores of the panelists

for the three sensory evaluation items described above,

comprehensive evaluation of each malt-taste beverage was

conducted according to the following evaluation criteria.

The results are shown in Table 1.

[Comprehensive evaluation]

- "A": The average values of scores by the panelists for

the three sensory evaluation items: "refreshing

aftertaste typical of malt-taste beverages,"

"drinkability typical of malt-taste beverages," and

"bitter aftertaste typical of malt-taste beverages," are

each 2.5 or more and 3.5 or less.

- "B": The average values of scores by the panelists for

the three sensory evaluation items: "refreshing

aftertaste typical of malt-taste beverages,"

"drinkability typical of malt-taste beverages," and

"bitter aftertaste typical of malt-taste beverages," are

each 2.0 or more and 4.0 or less, and "B" do not

correspond to "A" in terms of a set of values.

- "C": "C" corresponds to neither "A" nor "B" in terms of

a set of values.

[0067] [Table 1] Table 1 ComparativeComparativeComparative Comparative Exampie1 Example Example ExaExaml Example2 Example3 Example 4 [2 3 Sucralose (ppm by mass) 2.0 1.0 2.0 4.0 1.0 2.0 4.0 Ascorbic acid (ppm by mass) 25 50 50 50 120 120 120 Sucraloselascorbic acid 0.08 0.020 0.040 0.080 0.008 0.017 0.033 Acesulfame potassium (ppm by 0 0 0 0 0 0 0 mass) Lactic acid (ppm by mass) 0 0 0 0 0 0 0 Drinkability typical of malt-taste 3.2 3.0 3.2 3.1 2.4 3.0 3.3 beverages Refreshingaftertastetypicalof 1.3 1.7 1.9 1.8 2.6 2.6 2.5 malt-taste beverages Bitter aftertaste typical of malt- 3.8 3.2 3.1 3.0 2.4 2,7 2.5 taste beverages Comprehensive evaluation C C C C B A A

Comparative Example 4 Example 5 Example 6 Comparative ExampleFExampleTExample Example Example 5 Example 6 7 8 9 10

Sucralose (ppm by mass) 0.0 1.0 2.0 4.0 5.0 2.0 1.0 2.0 4.0 Ascorbicacid (ppm by mass) 140 140 140 140 140 140 160 160 160 Sucralose/ascorbic acid 0.00 0.007 0.014 0.029 0.036 0,014 0.006 0.013 0.025 Acesulfame potassium (ppm by 0 0 0 0 0 25 0 0 0 mass) Lactic acid (ppm by mass) 0 0 0 0 0 200 0 0 0 Drinkabilitytypicalofmalt-taste 1.4 2.1 2.9 3.1 3.3 3.3 2.0 2.8 3.0 beverages

Refreshingaftertastetypicalof 3.2 2.9 2.7 2.8 3.0 2.8 3.0 2.9 2.9 malt-taste beverages Bitter aftertaste typical of malt- 2.2 2,1 30 2.7 4.2 2.7 29 taste beverages Comprehensive evaluation C B A A CB A A

Example 11 Example 12 Example 13 Compative

Sucralose (ppm by mass) 1.0 2.0 4.0 2.0 Ascorbic acid (ppm by mass) 180 180 180 200 Sucralose/ascorbic acid 0.006 0.011 0.022 0.010 Acesulfame potassium (ppm by 0 0 0 0 mass) Lactic acid (ppm by mass) 0 0 0 0 Drinkability typical of malt-taste 2.4 3.1 3.3 2.0 beverages Refreshingaftertastetypicalof 3.2 3.0 3.0 4.3 malt-taste beverages Bitter aftertaste typical of malt- 2.1 2.7 2.5 2.0 taste beverages Comprehensive evaluation B A A C

[0068] From Table 1, the malt-taste beverages of Examples

1 to 13 each had a moderate drinkability and a refreshing

feeling typical of malt-taste beverages, and also had a

good bitter aftertaste. From the results of Comparative

Examples 1 to 4, the beverages each having a low content

of ascorbic acid tended to have a weak refreshing

aftertaste typical of malt-taste beverages, and from the

result of Comparative Example 7, the beverage having a

high content of ascorbic acid tended to have a too much

refreshing aftertaste typical of malt-taste beverages and

had a less drinkability and a weakly bitter aftertaste

typical of malt-taste beverages. Moreover, from the

results of Comparative Examples 5 and 6 and Examples 4 to

6, it was found that when the content of sucralose was

low, the drinkability typical of malt-taste beverages tended to be lowered, and when the content of sucralose was high, the bitter aftertaste typical of malt-taste beverages tended to be too strong.

Claims (15)

1. [Document Name] Claims

   [Claim 1]

   A soft drink, having

   a content of sucralose of 0.1 to 4.5 ppm by mass and

   a content of ascorbic acid of 70 to 190 ppm by mass.
2. [Claim 2]

   The soft drink according to claim 1, having a

   content ratio [sucralose/ascorbic acid] of the content of

   sucralose (unit: ppm by mass) to the content of ascorbic

   acid (unit: ppm by mass) of 0.005 to 0.04.
3. [Claim 3]

   The soft drink according to claim 1 or 2, further

   comprising acesulfame potassium.
4. [Claim 4]

   The soft drink according to any one of claim 1 to 3,

   further comprising lactic acid.
5. [Claim 5]

   The soft drink according to any one of claim 1 to 4,

   having a content of tartaric acid of less than 300 ppm by

   mass.
6. [Claim 6]

   The soft drink according to any one of claim 1 to 5,

   having a content of phosphoric acid of less than 300 ppm

   by mass.
7. [Claim 7]

   The soft drink according to any one of claim 1 to 6,

   using a malt extract as a raw material.
8. [Claim 8]

   The soft drink according to any one of claim 1 to 7,

   having a calorie of less than 5 kcal per 100 mL.
9. [Claim 9]

   The soft drink according to any one of claim 1 to 8,

   being a beverage packed in a container.
10. [Claim 10]

    The soft drink according to claim 9, wherein the

    carbon dioxide gas pressure of the beverage packed in a 2 2 container is 0.20 kgf/cm or more and 5.0 kgf/cm or

    less.
11. [Claim 11]

    A soft drink concentrate for producing the soft

    drink according to any one of claim 1 to 10, obtained by

    diluting the concentrate at a dilution ratio of 1.1 times

    or more and 10 times or less.
12. [Claim 12]

    The concentrate according to claim 11, being diluted

    with water or carbonated water.
13. [Claim 13]

    The concentrate according to claim 11 or 12, wherein

    a content of sucralose is 0.1 to 45 ppm by weight and a

    content of ascorbic acid is 70 to 1900 ppm by weight.
14. [Claim 14]

    The drink according to any one of claim 1 to 10,

    wherein the soft drink is a malt-taste drink.
15. [Claim 15]

    The concentrate according to any one of claim 11 to

    13, wherein the soft drink concentrate is a malt-taste

    drink concentrate.