NZ712989B2 - LOW EXTRACT COMPONENT, BEER-TASTE BEVERAGE HAVING ADJUSTED pH - Google Patents

Abstract

Discloses a non-alcohol, beer-taste beverage whose total amount of an extract component(s) is 0.5% by weight or higher and 2.0% by weight or lower, having a pH of3.5 or higher and 4.5 or lower.

Description

PATENTS FORM NO. 5 Our ref: 952NZPR Divisional application out of NZ 624532 NEW ZEALAND PATENTS ACT 1953 COMPLETE SPECIFICATION LOW EXTRACT COMPONENT, BEER-TASTE BEVERAGE HAVING ADJUSTED pH We, Suntory Holdings Limited, of 1-40, Dojimahama 2-chome, Kita-ku, shi, Osaka, 530-8203, Japan, hereby declare the ion, for which we pray that a patent may be granted to us and the method by which it is to be performed, to be particularly described in and by the following statement: (followed by page 1a) .121.

PTION LOW EXTRACT ENT, BEER-TASTE BEVERAGE HAVING ADJUSTED pH TECHNICAL FIELD The present invention relates to a low—extract, beer-taste beverage having a robust feel, a production method of such a beer—taste beverage, and a method for adding the robust feel to a low-extract-component, beer-taste beverage. This application is a divisional from NZ 624532. The description of the present invention and the invention ofNZ 624532 is retained herein for clarity and completeness.

BACKGROUND ART As more consumers are becoming health—conscious, the demand for low-calorie or low—saccharide articles has also increased in the market ofbeverages of taste such as beer, happoshu, and beer-taste beverages. Specific examples the demand for which has been growing include light beer and various beer-taste beverages such as low—calorie type and low—saccharide type. In addition, stricter penalties on drunk driving as introduced by the recent revision of the Road Traffic Act has d the demand for low—alcohol or non- alcoholic (0.00% alcohol) beer—taste beverages. One method for designing the above types of health-oriented beer-taste beverages is to make them low in the extract components.

However, a beer—taste beverage having a low total amount of an extract component(s), that is, a low—extract—component, aste beverage was not necessarily sufficient in the robust feel.

Hence, it is an essential issue to provide the robust feel to beverages, especially aste beverages that have a low alcohol t, or are alcohol—free.

Several reports have been made concerning the savor of non-alcohol beer beverages.

Patent Document 1 discloses a non—alcohol beer ning ves including flavors, nts, and pH conditioners, at weight fraction of 0.01 to 5%, and having a savor that is equivalent to existing brewed beer. Patent Document 2 ses a beer-like beverage produced from soy bean peptide powder, sodium carboxymethyl cellulose (CMC) and the [followed by page 2] like, that has a pH of 3.6 to 4.8, a total acid content of from 0.18 parts by weight to 0.40 parts by , a total sugar content of less than 5 parts by weight, and a degree of sweetness of 9 to 10°, and a production method thereof. Patent Document 3 discloses that the pH of a t can be adjusted in the tion of an ornithine-containing alcohol—free malt beverage that retains an excellent flavor of the alcohol-free malt beverage by adding an organic acid with ornithine hydrochloride and ornithine aspartate.

CITATION LIST PATENT NTS Patent Document 1: Japanese patent application unexamined publication No.Hl-165358 Patent Document 2: Japanese patent domestic publication No. 2009—532042 Patent Document 3: Japanese patent application unexamined ation No. 2011-13968?, SUMMARY OF INVENTION CAL PROBLEM However, there is no sufficient study of a means to provide the robust feel to a beer- taste beverage, especially a low—extract-component, beer-taste beverage having a low concentration of ingredients including malt. The object of the present invention is to provide a beer-taste beverage whose total amount of an extract component(s) is low, that is provided with the robust feel.

SOLUTION TO PROBLEM The present ors conducted intensive studies. They consequently found that adjusting the pH to a specific range in a beer—taste beverage with a low total amount of the extract component(s) provides the robust feel, and additionally, appropriate soumess to the beverage; the ors thus completed the invention.

The present invention relates to, but are not limited to, the ing matters. 1. A non-alcohol, beer-taste beverage whose total amount of an extract component(s) is 0.5% by weight or higher and 2.0% by weight or lower, having a pH of 3.0 or higher and 4.5 or lower, and having a ride content of 0.5 g/100 ml or lower. 2. The beer-taste beverage according to 1, wherein the total amount of the extract component(s) is 1.0% by weight or higher. 3. The beer-taste beverage according to 1 or 2, wherein the pH is 3.5 or higher. 4. A non—alcohol, beer-taste beverage whose total amount of an extract component(s) is 0.5% by weight or higher and 2.0% by weight or lower, having a pH of 3.5 or higher and 4.5 or lower.

. The beer—taste beverage ing to 4, wherein the total amount of the extract component(s) is 1.0% by weight or higher. 6. The beer-taste beverage according to 4 or 5, n the ride content is 0.5 g/100 ml or lower. 7. The beer-taste beverage according to any one of 1 to 6, wherein the pH is 3.5 or higher and 4.2 or lower. 8. The beer-taste beverage according to any one of 1 to 7, that comprises one or more compound(s) selected from a group consisting of lactic acid, citric acid, phosphoric acid, malic acid, succinic acid and salts thereof as a pH conditioner. 9. The beer—taste beverage according to 8, that comprises one or more compound(s) selected from a group consisting of lactic acid, citric acid, phosphoric acid, malic acid, and succinic acid as the pH conditioner.

. The beer-taste beverage ing to any one of 1 to 9 having a calorie content of 8.0 00 ml or lower. 11. The beer-taste beverage according to 10 wherein the calorie content is 4 kca1/100 ml or lower. 12. The beer-taste beverage according to 11, wherein the e content is 1.6 kcal/100 ml or lower. 13. The aste beverage according to 12, wherein the calorie content is 1.4 kcal/100 ml or lower. 14. The beer-taste beverage according to any one of 10 to 13, wherein the calorie content is 0.1 kcal/100 ml or higher.

. The beer-taste beverage according to 4 or 5 having a saccharide content of 2.0 g/100 ml or lower. 16. The beer-taste beverage according to 15 wherein the saccharide content is 1.0 g/100 ml or lower. 17. The beer-taste beverage ing to any one of 1, 2, 3, 6, 15 and 16 wherein the saccharide content is 0.01 g/100 ml or higher. 18. The beer-taste beverage according to any one of 1 to 17, further comprising one or more components selected from a group consisting of ners, flavors, yeast extracts, colorants, plant ns, e—containing substances, seasonings, dietary fiber, antioxidants, and acidulants. 19. The beer-taste beverage according to any one of 1 to 18, which is obtained using hops as an ingredient.

. The beer-taste beverage according to any one of 1 to 19, wherein the beer-taste beverage is a non-fermented, beer—taste beverage. 21. A production method of a non—alcohol, beer-taste ge comprising the steps of: adjusting a total amount of an extract component(s) in the beverage so that the total amount of the extract component(s) is 0.5% by weight or higher and 2.0% by weight or lower; adjusting a pH of the beverage to 3.0 or higher and 4.5 or lower using a pH conditioner; and ing a saccharide content in the beer-taste beverage to 0.5 g/100 ml or lower. 22. The tion method according to 21 wherein the total amount of the extract component(s) in the beverage is adjusted so that the total amount of the extract component(s) is 1.0% by weight or . 23. The production method according to 21 or 22, wherein the pH of the beverage is adjusted to 3.5 or higher. 24. A production method of a non-alcohol, beer-taste ge comprising the steps of: adjusting a total amount of an extract component(s) in the beverage so that the total amount of the extract component(s) is 0.5% by weight or higher and 2.0% by weight or lower; and adjusting a pH of the beverage to 3.5 or higher and 4.5 or lower using a pH conditioner.

. The production method according to 24, wherein the total amount of the extract component(s) in the beverage is adjusted so that the total amount of the extract component(s) is 1.0% by weight or higher. 26. The production method according to 24 or 25, further comprising a step of adjusting a saccharide t in the beer-taste beverage to 0.5 g/100 ml or lower. 27. The production method according to any one of 21 to 26, wherein the pH of the beverage is adjusted to 3.5 or higher and 4.2 or lower. 28. The production method according to any one of 21 to 27, n the pH conditioner comprises one or more compound(s) selected from a group ting of lactic acid, citric acid, phosphoric acid, malic acid, succinic acid and salts thereof. 29. The production method according to 28, wherein the pH conditioner comprises one or more compound(s) selected from a group consisting of lactic acid, citric acid, phosphoric acid, malic acid, and succinic acid.

. The production method according to any one of 21 to 29, further comprising a step of adjusting a calorie content of the aste beverage to 8.0 kcal/l 00 ml or lower. 31. The production method ing to 30, wherein the calorie content of the beer—taste beverage is adjusted to 4 kcal/100 ml or lower. 32. The production method ing to 31, wherein the calorie content of the beer-taste beverage is adjusted to 1.6 kca1/100 ml or lower. 33. The production method ing to 32, wherein the calorie content of the beer-taste beverage is adjusted to 1.4 kcal/100 ml or lower. 34. The tion method ing to any one of 30 to 33, wherein the calorie content of the beer-taste beverage is adjusted to 0.1 kcal/l 00 ml or higher.

. The production method according to 24 or 25, further comprising a step of adjusting a saccharide content in the beer-taste beverage to 2.0 g/l 00 ml or lower. 36. The production method according to 35, wherein the saccharide content in the beer— taste beverage is ed to 1.0 g/100 ml or lower. 37. The production method according to any one of 21, 22, 23, 26, 35, and 36, wherein the saccharide content in the beer-taste beverage is adjusted to 0.01 g/100 ml or higher. 38. The production method according to any one of 21 to 37, wherein the beer—taste beverage r comprises one or more ents ed from a group ting of sweeteners, flavors, yeast extracts, colorants, plant ns, peptide-containing substances, seasonings, dietary fiber, antioxidants, and acidulants. 39. The production method according to any one of 21 to 38, wherein the beer—taste beverage is obtained using hops as an ient. 40. The production method according to any one of 21 to 39, which is a method that is exclusive of fermentation. 41. A method for providing a robust feel and appropriate sourness to a non-alcohol, beer-taste beverage, by adjusting a total amount of an extract component(s) in the beverage so that the total amount of the extract component(s) is 0.5% by weight or higher and 2.0% by weight or lower, adjusting a pH of the beverage to 3.0 or higher and 4.5 or lower using a pH conditioner, and adjusting a saccharide content in the beer—taste beverage to 0.5 g/100 ml or lower. 42. The method according to 41, wherein the total amount of the extract ent(s) in the beverage is ed so that the total amount of the extract component(s) is 1.0% by weight or higher. 43. The method according to 41 or 42, wherein the pH of the beverage is adjusted to 3.5 or higher. 44. A method for providing a robust feel and appropriate sourness to a non—alcohol, beer-taste beverage, by adjusting a total amount of an extract component(s) in the beverage so that the total amount of the extract component(s) is 0.5% by weight or higher and 2.0% by weight or lower; and adjusting a pH of the beverage to 3.5 or higher and 4.5 or lower using a pH conditioner. 45. The method according to 44, wherein the total amount of the extract component(s) in the beverage is adjusted so that the total amount of the t component(s) is 1.0% by weight or higher. 46. The method according to 44 or 45, further comprising a step of adjusting a saccharide content in the beer-taste beverage to 0.5 g/100 ml or lower. 47. The method according to any one of 41 to 46, wherein the pH is adjusted to 3.5 or higher and 4.2 or lower. 48. The method according to any one of 41 to 47, wherein the pH conditioner comprises one or more compound(s) selected from a group consisting of lactic acid, citric acid, oric acid, malic acid, succinic acid and salts thereof. 49. The method according to 48, wherein the pH conditioner comprises one or more compound(s) selected from a group consisting of lactic acid, citric acid, phosphoric acid, malic acid, and succinic acid. 50. The method according to any one of 41 to 49, r comprising a step of ing a calorie content of the aste beverage to 8.0 kcal/l 00 ml or lower. 51. The method according to 50, wherein the calorie content of the beer-taste beverage is adjusted to 4 kcal/100 ml or lower. 52. The method according to 51, wherein the calorie content of the beer—taste beverage is adjusted to 1.6 kcal/100 ml or lower. 53. The method ing to 52, wherein the calorie content of the beer—taste beverage is ed to 1.4 kcal/100 ml or lower. 54. The method according to any one of 50 to 53, n the calorie content of the beer-taste beverage is adjusted to 0.1 kcal/100 ml or higher. 55. The method according to 44 or 45 further comprising a step of ing a saccharide content in the beer-taste beverage to 2.0 g/100 ml or lower. 56. The method according to 55, wherein the saccharide content in the beer-taste beverage is adjusted to 1.0 g/100 ml or lower. 57. The'method according to any one of 41, 42, 43, 46, 55 and 56, wherein the saccharide t in the beer-taste beverage is adjusted to 0.01 g/100 ml or higher. 58. The method according to any one of 41 to 57, wherein the beer-taste beverage further comprises one or more components selected from a group consisting of sweeteners, flavors, yeast extracts, colorants, plant proteins, e-containing substances, seasonings, dietary fiber, antioxidants, and acidulants. 59. The method according to any one of 41 to 5 8, wherein the beer-taste beverage is obtained using hops as an ingredient. 60. The method according to any one of 41 to 59, that is a method that is exclusive of fermentation.

ADVANTAGEOUS EFFECTS OF INVENTION The present invention es aste beverage having a low total amount of the extract component(s) that is provided with the robust feel and additionally with appropriate sourness.

The expression t feel" in the present specification means that there is a reasonably strong body and mouthfeel, and ss in taste.

DESCRIPTION OF EMBODIMENTS The present invention relates to a beer-taste beverage whose total amount of the extract component(s) is 2.0% by weight or lower, having a pH of 2.7 or higher and 4.5 or lower, a production method thereof, and a method for providing the robust feel to the beer- taste beverage with a low total amount of the extract component(s). <Beer—Taste Beverage> The term “beer-taste ges” as used herein refers to carbonated drinks having a beer-like flavor. Thus, unless otherwise noted, aste beverages as referred to herein embrace all types of carbonated drinks with a beer flavor whether or not they are produced Via a yeast-based fermentation step.

The term "non-alcohol beer—taste ge" in the present specification refers to a beer-taste beverage that is alcohol-free. It should be noted here that the state g alcohol-free in the present specification encompasses the inclusion of alcohol in a trace amount that is too small to be detected. ed within the scope of the non—alcohol beer- taste beverage of the present invention are beverages the alcohol content of which is calculated to be 0.0%, in particular, 0.00% by counting fractions of 5 and over as a unit and cutting away the rest. The present invention relates to a beer-taste beverage, having a low total amount of the extract component(s), that is provided with the robust feel and further provided with appropriate sourness. Such effects of the t invention are especially significant for a non-alcohol, low—extract—component, beer—taste ge.

The above non—alcohol beer—taste beverage is a beer-taste beverage that is alcohol- free, so it may be a beverage that is produced without performing a fermentation step, that is, a non-fermented beer-taste beverage. In the present specification, the term "without performing a fermentation step" refers to the lack of decomposition of organic matters by microorganism, and it cally refers to the lack of alcohol developing from decomposition of organic matters by yeast. In the present specification, a method that is carried out "without performing a fermentation step" is also described as a method that is "exclusive of fermentation", and the above "non-fermented beer—taste beverage" also means a beverage that is ed by a production method that is sive of fermentation".

Exemplary types of the non—fermented, non—alcohol, beer-taste beverages include non- l, beer-taste beverages, aste soft drinks, and the like.

The alcohol content in the beer—taste beverage in the t specification is the t of alcohol in the beverage (V/v%); the alcohol can be measured by using any known method, and for example by using an oscillating densimeter. Specifically, the beverage is filtered or subjected to ultrasonication to e a sample that is free of carbon rich gas; the sample is put under direct fire for distillation to obtain a distilled solution; and the density of the solution is measured at 15°C. "Table 2 Conversion Table for Alcohol and Density (15°C) and Specific Gravity (15/ l 5°C)" in the appendix table to the ennined Analysis Method of the National Tax Agency (Directive No. 6 of the National Tax Agency in 2007, revised June 22, 2007) is used to convert the above measurement to obtain the alcohol content in the beverage. Further, alcohols that are at a low concentration (e.g. lower than 1.0 v/v%) can be ed using a commercial alcohol measurement device or gas chromatography or the like.

The amount of carbon rich gas contained in the beer-taste beverage is represented by the carbon rich gas pressure of the beverage, and the amount is not particularly limited as long as it does not hinder the effects of the t invention. lly, the upper limit of the carbon rich gas pressure of the beverage is 4.0 kg/cmz, 3.4 kg/cm2 or 2.8 kg/cmz, the lower limit is 0.2 kg/cmz, 0.9 kg/cmz, or 1.5 kg/cmz, and any combinations ofthese upper limits and these lower limits are possible. The carbon rich gas pressure of the beverage can be in the ranges of 0.2 kg/cm2 or higher and 4.0 kg/cm2 or lower, 0.2 kg/cm2 or higher and 3.4 kg/cm2 or lower, 0.9 kg/cm2 or higher and 2.8 kg/cm2 or lower, or 1.5 kg/cmz or higher and 2.8 kg/cm2 or lower. The term " gas pressure" in the present specification refers to the gas pressure in a container, except for special cases. The pressure can be measured by using methods well known to a person skilled in the art, such as a method of fixing a sample ed to a temperature of 20°C to the gas internal re meter, then opening the stopcock of the gas internal pressure meter to release gas before closing the stopcock again, then shaking the gas internal pressure meter to read the value of the needle after it stabilizes at a on; or by using a commercial gas pressure measuring device (e.g. Gas Volume Measurement Device GVA-SOOA, produced by Kyoto Electronics Manufacturing Co., Ltd). <Extract Component(s)> The aste beverage of the present invention is a beverage with a low total amount of the extract component(s). The lower the total amount of the extract ent(s) in the beverage, the more likely the beverage is to be ized as a beverage oriented to health (a beverage with a low e content and a low saccharide content). The present invention is an effective technology for such beer-taste beverages with a low total amount of the extract component(s).

In most cases, the total amount of the extract component(s) of general beer and happoshu is approximately higher than 2% by weight and 4% by weight or lower, which leads to the assumption that non-alcohol beer-taste ges can also be designed to have a total amount of the extract component(s) at an equivalent level. However, the effects of the present invention, that is, the effect of providing the robust feel and the effect ofproviding appropriate sourness, are not ularly required in beverages containing the extract component(s) at a specific amount or higher as mentioned above. This is because the extract component(s) in beer-taste ges tend to contain ingredients derived from mugi, such as malt, and beverages with a high total amount of the t component(s) are likely to be provided with the robust feel from such ingredients.

Further, it is considered that the effect of the t invention, which is to impart the robust feel by adjusting the pH to a specific range, will not be exhibited in beer-taste beverages containing the extract component(s) at a c amount or higher. The technology of the present invention has advantageous effects in beverages that have insufficient robust feel.

For example, the advantageous effect of the present invention ofproviding the robust feel was not exhibited in a aste beverage having a total amount of the extract component(s) that is higher than 2.0% by weight, but such an effect was exhibited in a beer- taste beverage having a total amount of the extract component(s) that is 2% by weight or lower. Accordingly, when the present specification mentions that the total amount of the extract ent(s) is low, it indicates that the total amount of the extract component(s) of the beer—taste beverage is, for example, 2.0% by weight or lower, preferably 1.0% by weight or lower, more preferably 0.5% by weight or lower, even more preferably 0.4% by weight or lower, still more preferably 0.3% by weight, and most preferably 0.1% by weight or lower.

The lower limit of the total amount of the extract component(s) is not particularly limited, since the technology of the t invention is effective in beverages having a poor robust feel, but examples of the lower limit are 0.01% by weight or , preferably 0.05% by weight or higher. Any numerical ranges having the upper limits and the lower limits as shown above can be d. For example, the total amount of the extract-component(s) in the aste beverage can be in ranges of 0.01% by weight or higher and 2.0% by weight or lower, 0.01% by weight or higher and 1.0% by weight or lower, 0.01% by weight or higher and 0.5% by weight or lower, 0.01% by weight or higher and 0.4% by weight or lower, 0.01% by weight or higher and 0.3% by weight or lower, 0.01% by weight or higher and 0.1% by weight or lower, 0.05% by weight or higher and 2.0% by weight or lower, 0.05% by weight or higher and 1.0% by weight or lower, 0.05% by weight or higher and 0.5% by weight or lower, 0.05% by weight or higher and 0.4% by weight or lower, 0.05% by weight or higher and 0.3% by weight or lower, or 0.05% by weight or higher and 0.1% by weight or lower.

The extract component(s) in the beer—taste beverage of the present invention are derived from ingredients such as malt, rice, maize, kaoliang, potato, starch, mugi other than malt, and saccharides, and the ingredients increase or decrease the amount of the component(s). Strictly speaking, the increase and decrease may also be caused by other ingredients, such as hops and flavors.

The method for adjusting the total amount of the extract component(s) is not particularly limited, but ary methods include a method of adjusting the amount of ingredients providing the extract ent(s), such as malt and other mugi used as ingredients, and a method of diluting an intermediate.

In the case of beverages having an alcohol t of at least 0.005 %, the "amount of extract component(s)" as used herein refers to the value of grams of extract component(s) as specified in the Japanese Liquor Tax Act, namely, the nonvolatile matter contained in a unit volume of 100 cubic centimeters at a temperature of 15 degrees; in the case ofbeverages the l content of which is less than 0.005 %, the term refers to the extract level (% by weight) in degassed samples as measured in accordance with “Beer Analysis Methods 1 1.1 Revised ed.), 7.2 Extracts” specified by Brewery Convention of Japan (BCOJ) of Brewers Association of Japan. <pH> In the present invention, the pH of the low—extract-component beer—taste beverage is adjusted to a specific range. That is, an effect of providing the robust feel to the beer—taste beverages and an effect of providing appropriate sourness are exhibited when the pH is set to 2.7 or higher and 4.5 or lower. The upper limit of the pH can be set as pH of 4.5 or lower, ably pH of 4.2 or lower, and most preferably pH of 4.0 or lower. The lower limit of the pH can be set as pH of 2.7 or , preferably pH of 3.0 or higher, and most preferably pH of 3.5 or higher. When the pH is lower than 2.7, unpleasant sourness can be felt. Any numerical ranges having the upper limits and the lower limits as shown above can be adopted.

For example, the pH of the beer—taste beverage can be in ranges of 2.7 or higher and 4.5 or lower, 2.7 or higher and 4.2 or lower, 2.7 or higher and 4.0 or lower, 3.0 or higher and 4.5 or lower, 3.0 or higher and 4.2 or lower, 3.0 or higher and 4.0 or lower, 3.5 or higher and 4.5 or lower, 35 or higher and 4.2 or lower, or 3.5 or higher and 4.0 or lower.

The pH of the beer-taste beverage can be adjusted using a pH conditioner. A known pH conditioner can be used, and a pH conditioner that is certified as an additive for food can be preferably used.

An alkalizer or an ant can be used as a pH conditioner. Acidulants are preferable for use, since beer—taste beverages are often weakly—acidic. Exemplary acidulants include lactic acid, citric acid, phosphoric acid, malic acid, succinic acid, acetic acid, ascorbic acid, tartaric acid, phytic acid, gluconic acid including glucono~delta~1actone, and carbonic acid. Lactic acid, citric acid, phosphoric acid, malic acid, or succinic acid is preferable from the view point ofharmonizing the taste of the beer—taste beverage. These ants can be used in the form of salt, such as a potassium salt or sodium salt, or in the form of a buffer.

These pH conditioners can be used alone, or two or more can be combined for use.

For example, the pH conditioners may comprise one or more ations selected from a group of a combination(s) of acids or salts, consisting of lactic acid or a salt thereof and citric acid or a salt thereof, lactic acid or a salt thereof and phosphoric acid or a salt thereof, lactic acid or a salt thereof and malic acid or a salt f, lactic acid or a salt thereof and succinic acid or a salt thereof, citric acid or a salt thereof and phosphoric acid or a salt thereof, citric acid or a salt thereof and malic acid or a salt thereof, citric acid or a salt thereof and succinic acid or a salt f, oric acid or a salt f and malic acid or a salt thereof, phosphoric acid or a salt thereof and succinic acid or a salt thereof, and malic acid or a salt thereof and succinic acid or a salt thereof. A preferable combination is that of lactic acid or a salt f and phosphoric acid or a salt thereof.

The amount ofpH conditioner to be used can be adjusted as necessary. The amount differs depending on the pH conditioner used, but an amount of the pH conditioner, as calculated for its free form, of approximately 0.0001 mg/100 L or higher, 1 kg/100 L or lower can be used. <Low-saccharide or low-calorie> A preferable embodiment of the beer—taste beverage of the present invention is a beer—taste beverage having a low saccharide content or a low calorie content. The technology of the present ion can be used advantageously in such an embodiment, since beverages should be made low-extract-component to accomplish the above characteristics.

The upper limit of the saccharide content in the low—saccharide aste beverage of the present ion is 2.0 g/100 ml or lower, preferably 1.9 g/100 ml or lower, more preferably 1.0 g/100 ml or lower, even more preferably 0.9 g/100 ml or lower, even more preferably 0.5 g/100 ml or lower, still more preferably 0.3 g/100 ml or lower. The lower limit of the saccharide content in the above beverage is 0.01 g/100 ml or , preferably 0.04 g/100 ml or higher, more preferably 0.1 g/100 ml or higher, and even more preferably 0.2 g/100 ml or higher, without being limited thereby. Any numerical ranges having the upper limits and the lower limits as shown above can be adopted. The saccharide content of the beer-taste beverage can be in ranges of 0.01 g/100 ml or higher and 2.0 g/100 ml or lower, 0.01 g/100 ml or higher and 1.9 g/100 ml or lower, 0.01 g/100 ml or higher and 1.0 g/100 ml or lower, 0.01 g/100 ml or higher and 0.9 g/100 ml or lower, 0.01 g/100 ml or higher and 0.5 g/100 ml or lower, 0.01 g/100 ml or higher and 0.3 g/100 ml or lower, 0.04 g/100 ml or higher and 2.0 g/100 ml or lower, 0.04 g/lOO ml or higher and 1.9 g/100 ml or lower, 0.04 g/100 ml or higher and 1.0 g/100 ml or lower, 0.04 g/100 ml or higher and 0.9 g/100 ml or lower, 0.04 g/100 ml or higher and 0.5 g/100 ml or lower, 0.04 g/100 ml or higher and 0.3 g/100 ml or lower, 0.1 g/100 ml or higher and 2.0 g/100 ml or lower, 0.1 g/100 ml or higher and 1.9 g/100 ml or lower, 0.1 g/100 ml or higher and 1.0 g/100 ml or lower, 0.1 g/100 ml or higher and 0.9 g/100 ml or lower, 0.1 g/100 ml or higher and 0.5 g/100 ml or lower, 0.1 g/100 ml or higher and 0.3 g/100 ml or lower, 0.2 g/100 ml or higher and 2.0 g/100 ml or lower, 0.2 g/100 ml or higher and 1.9 g/100 ml or lower, 0.2 g/100 ml or higher and 1.0 g/100 ml or lower, 0.2 g/100 ml or higher and 0.9 g/100 ml or lower, 0.2 g/100 ml or higher and 0.5 g/100 ml or lower, or 0.2 g/100 ml or higher and 0.3 g/100 ml or lower.

The term “saccharides” as used herein refers to ones based on the Nutrition Labelling Standards for Foods (Health, Labor and Welfare Ministry Notice No. 176 in 2003).

The saccharide content in beverages can be calculated by subtracting the amount of protein, fat, dietary fiber, ash, alcohol and water from the weight of the entire beverage. The protein, fat, dietary fiber, ash and water can be measured by the method in the Nutrition Labeling Standards. Specifically, the amount of proteins is measured by the en determination and conversion method, the amount of lipids by the ether extraction , the chloroform/methanol mixed liquid extraction method, the Gerber method, the acid decomposition method or the Roese-Gottlieb method, the amount of y fiber by high- mance liquid chromatography or the ashing method with added ic acid, and the amount of water by the Karl-Fischer method, the drying aid method, the method of drying by heating under reduced pressure, the method of drying by heating under atmospheric pressure, or the plastic film method. These measurement methods are ly known among persons skilled in the art.

The upper limit of the calorie content in the low-calorie beer-taste beverage of the present invention is 8.0 kcal/100 ml or lower, preferably 7.7 kcal/100 ml or lower, more preferably 5.0 kcal/100 ml or lower, even more preferably 4 or 4.0 kcal/100 ml or lower, still more preferably 3.8 00 ml or lower, still even more preferably 2.0 kcal/l 00 ml or lower, more preferably 1.6 kcal/l 00 ml or lower and most preferably 1.4 00 ml or lower.

The lower limit of the calorie content in the above beverage is 0.04 kcal/l 00 ml or higher, preferably 0.1 kcal/l 00 ml or higher, more preferably 0.4 00 ml or higher, even more preferably 1 kcal/l 00 ml or higher, without being limited thereby. Any numerical ranges having the upper limits and the lower limits as shown above can be adopted. For example, the calorie content of the beer-taste beverages can be in ranges of 0.04 kcal/100 ml or higher and 8.0 kcal/l 00 ml or lower, 0.04 kcal/100 ml or higher and 7.7 kcal/l 00 ml or lower, 0.04 kcal/100 ml or higher and 5.0 kcal/100 ml or lower, 0.04 kcal/100 ml or higher and 4 or 4.0 kcal/100 ml or lower, 0.04 kcal/100 ml or higher and 3.8 kcal/l 00 ml or lower, 0.04 kcal/100 ml or higher and 2.0 kcal/100 ml or lower, 0.04 kcal/100 ml or higher and 1.6 kcal/100 ml or lower, 0.04 kcal/l 00 ml or higher and 1.4 kcal/l 00 ml or lower, 0.1 kcal/100 ml or higher and 8.0 kcal/100 ml or lower, 0.1 kcal/100 ml or higher and 7.7 00 ml or lower, 0.1 kcal/100 ml or higher and 5 .O kcal/l 00 ml or lower, 0.1 00 ml or higher and 4 or 4.0 kcal/100 ml or lower, 0.1 kcal/100 ml or higher and 3.8 kcal/100 ml or lower, 0.1 kcal/100 ml or higher and 2.0 00 ml or lower, 0.1 kcal/100 ml or higher and 1.6 kcal/100 ml or lower, 0.1 kcal/100 ml or higher and 1.4 kcal/100 ml or lower, 0.4 kcal/100 ml or higher and 8.0 kcal/100 ml or lower, 0.4 kcal/l 00 ml or higher and 7.7 kcal/100 ml or lower, 0.4 kcal/100 ml or higher and .0 kcal/l 00 ml or lower, 0.4 kcal/100 ml or higher and 4 or 4.0 kcal/l 00 ml or lower, 0.4 kcal/100 ml or higher and 3.8 kcal/100 ml or lower, 0.4 kcal/100 ml or higher and 2.0 kcal/l 00 ml or lower, 0.4 kcal/100 ml or higher and 1.6 kcal/l 00 ml or lower, 0.4 kcal/l 00 ml or higher and 1.4 kcal/100 ml or lower, 1 kcal/100 ml or higher and 8.0 kcal/100 ml or lower, 1 kcal/100 ml or higher and 7.7 kcal/100 ml or lower, 1 kcal/100 ml or higher and 5.0 kcal/100 ml or lower, 1 kcal/100 ml or higher and 4 or 4.0 kcal/100 ml or lower, 1 kcal/100 ml or higher and 3.8 00 ml or lower, 1 kcal/100 ml or higher and 2.0 kcal/100 ml or lower, 1 kcal/100 ml or higher and 1.6 kcal/100 ml or lower, or 1 kcal/100 ml or higher and 1.4 00 ml or lower.

The calorie content in the beverages is calculated basically in accordance with “On Analysis Methods, etc. for Nutrients, etc. Listed in the Nutrition Labelling Standards” as hed in association with the Health Promotion Act. In other words, as a rule, the calorie can be obtained by lying the quantified amount of each nutrient With its energy conversion factor (protein: 4 kcal/g, fat: 9 kcal/g, saccharide: 4 kcal/g, dietary fiber: 2 kcal/g, l: 7 kcal/g, organic acid: 3 kcal/g) and totaling the products. For details, see “On is Methods, etc. for Nutrients, etc. Listed in the Nutrition Labelling Standards.” Specific ques for measuring the amounts of the respective nutrients contained in beverages may comply with the various methods of analysis described in “On Analysis s, etc. for nts, etc. Listed in the Nutrition Labelling Standards” as a supplement to the Health Promotion Act. Alternatively, the Japan Food Research Laboratories (Foundation) will provide such calorific values and/or the amounts ofthe respective nutrients upon request. <Other Additives> Various components can be added in the present invention as long as they do not hinder the advantageous effects of the present ion, if ary. For example, sweeteners, flavors, yeast extracts, colorants such as caramel colors, proteinaceous substances including plant protein~ and peptide-containing substances such as corn or n, dietary fiber and ings such as amino acids, antioxidants such as ascorbic acid, and various acidulants can be added as long as they do not hinder the advantageous effects of the present invention, if necessary. <Production of Beer—Taste Beverages> The beer-taste beverage of the present invention can be produced, for example, by the method bed below.

Briefly, mugi such as malt and, optionally, such ingredients as other cereal grains, starches, sugars, bitterness imparting agents or colorants are charged into a mashing kettle or tank Where gelatinization and saccharification are performed, optionally in the ce of an added enzyme such as amylase; the saccharified mash is then filtered, boiled in the presence of optionally added hops, and transferred to a clarification tank to remove solids such as -1g_ coagulated proteins. The saccharification, boiling and solids removal steps may be performed under known conditions. [003 6] The term “mugi” as used herein means e grains with similar appearances (usually their berry), as well as their processed products. It includes barley, Wheat, rye, karasumugi (white oats), oat, hatomugi (Job’s tears), embaku , and the one preferably used is barley. The above mugz' may or may not be germinated, but germinated mugi is preferable in the present invention. Malt is more preferable among the germinated mugz'.

Malt as mentioned in the present specification is a product obtained by drying the sprouts of mugi, and removing their roots. A single type can be used alone or two or more types can be combined for use. [003 7] Hops are desirably used as an ingredient, since they have a tendency to e beer-taste beverages having a flavor that is similar to those of beer. Ifhops are to be used, ordinary pelletized hops, ed hops, and hop extracts that are used in the manufacture of beer and like beverages can be used as ed appropriately for the desired flavor.

Processed hops such as isomerized hops and reduced hops may also be used. These are all encompassed by the hops to be used in the present invention. The amount of hops to be added is not particularly limited and it is typically at least about 0.0001 wt% but not greater than about 1 wt% of the total quantity of the beverage.

The beer—taste beverage of the present invention is preferably produced by a method that is exclusive of fermentation. For example, non—fermented non-alcohol beer-taste beverage can be obtained by performing the steps of storage, on of carbon rich gas, filtration, filling in a container, and optionally sterilization, after the above solids removal step is completed, without being subjected to the fermentation step. [003 9] The technology of the present invention can be applied to any beer—taste ge having a low amount of the extract component(s). For example, it can be applied to a low- l beer-taste beverage having an alcohol content of 1% or lower. Such a low-alcohol beer-taste ge can be produced by being subjected to a fermentation step. For example, yeast can be added after the above solids removal step to induce fermentation, then yeast can be removed by a filter. The tation condition can be set as necessary based on known knowledge. The alcohol concentration can be reduced by known methods such as membrane process and dilution, as necessary. A low—alcohol aste beverage can otherwise be produced by adding ingredients containing l, such as spirits, to the non- ted non—alcohol beer-taste beverage instead of subjecting the beverage to a fermentation step.

A low-alcohol beer-taste beverage can be ed by further performing the steps of storage, optionally addition of carbon rich gas, filtration, filling in a container, and optionally sterilization.

The production method of the present ion includes a step of adjusting the total amount of the extract ent(s) in the beer-taste beverage so that the total amount of the extract component(s) is 2.0% by weight or lower. A preferable total amount of the extract component(s), a preferable adjustment method thereof, and so on are as described above in on to the beer-taste beverage.

The production method of the present invention further comprises a step of ing the pH of the beer—taste beverage to 2.7 or higher and 4.5 or lower using a pH conditioner.

A preferable range of the pH, a pH conditioner that can be used, a preferable example thereof, the amount of its use, and so on, are as described above in relation to the beer—taste beverage.

The production method also includes a step of adjusting the saccharide content in the aste beverage as necessary. The saccharide content or the like in the beverage is as described above in relation to the beer-taste beverage.

The production method also es a step of ing the calorie content in the beer—taste beverage as necessary. The calorie content value or the like in the beverage is as bed above in relation to the beer-taste beverage.

The total amount of the extract component(s), pH, saccharide content, and calorie content can be adjusted at any time in the production steps. For example, the adjustment can be performed before, during or after any of the steps, or it can be performed before, during or after multiple steps. It is only necessary that the final beverages fall in the desired ranges. For example, the step of adjusting the pH should preferably be performed before filtration for ease of production.

The sequence of the above adjustment steps is not limited, and two or more of the steps can be performed together. <Method for providing robust feel and appropriate soumess> The aste beverage of the present invention is provided with the robust feel and appropriate soumess by having its total amount of the extract ent(s) adjusted to 2.0% by weight or lower, and its pH adjusted to 2.7 or higher and 4.5 or lower.

The method of the present invention for providing the robust feel and appropriate soumess includes a step of adjusting the total amount of the extract component(s) in the beer— taste beverage so that the total amount of the extract component(s) is 2.0% by weight or lower. Preferable total s of the extract component(s), a preferable adjustment method thereof, and so on are as described above in relation to the beer—taste beverage.

The present method also comprises a step of ing the pH of the beer-taste beverage to 2.7 or higher and 4.5 or lower by using a pH conditioner. The preferable range of pH, a pH conditioner that can be used, a preferable example thereof, and the amount of its use, and so on are as described above in relation to the beer-taste ge.

The method also includes a step of adjusting the saccharide content in the beer—taste beverage as necessary. The saccharide content or the like in the beverage is as bed above in relation to the beer-taste beverage.

The method also includes a step of adjusting the calorie content in the beer-taste beverage as necessary. The calorie t value or the like in the beverage is as described above in relation to the beer-taste beverage.

The total amount of the extract component(s), pH, saccharide content, and calorie content can be ed at any time in producing the beer-taste beverages, or after the production. For example, the adjustment can be performed before, during or after any of the steps, or it can be med before, during or after multiple steps. It is only necessary that the final ges fall in the desired ranges. For example, the step of adjusting the pH should preferably be performed before filtration for ease of production.

The sequence of the above adjustment steps is not limited, and two or more of the steps can be performed together. The robust feel and appropriate ss can be assessed by a sensory test conducted by well—trained panelists. <Beverages Packed in Containers> The non-alcohol beer—taste ges of the present invention can be packed in containers by filling a container with the beverage and sealing it. Containers of any shape or material can be used; es include bottles, cans, kegs, and PET bottles.

EXAMPLES [0055 ] The t invention is described in more detail by the Examples, Without being limited in scope thereby. le 1] <Production ofNon-Alcohol Beer—Taste Beverages> Non-alcohol beer-taste beverages were produced by the following method. Malt (20 kg) was crushed to an appropriate grain size and put in a tank for preparation, then 120 L ofwarm water was added to form a mash of about 50°C. The mash was kept at 50°C for 30 minutes, followed by a gradual increase in the temperature to between 65°C and 72°C to conduct saccharification for 60 minutes. The mash after saccharification has completed was heated to 77°C, then transferred to the wort filtering tank for filteration to obtain a filtrate.

Warm water was added to a n of the obtained e. The mixture ratio of the filtrate and warm water was conditioned so that the total amount ofthe extract component(s) at the end of the boiling described below is about 4.0% by weight. The resultant mixture was adjusted to a production scale of 100 L, and it was boiled at 100°C for 80 minutes after about 100 g of hops and about 40 g of a marketable caramel color (Class I) were added. Lees were separated from the boiled liquid, and the remnant was cooled to about 2°C to give a cooled solution.

To portions of the cooled solution, an appropriate amount of cold water was added to dilute them so that the total amount of the extract component(s) in the final products is 0.01% by weight. Using lactic acid as a pH conditioner, the pH conditioner (first time), an anti-oxidant, a flavor, and a ner were added to the diluted ons at riate amounts and the ons were stored for about 24 hours. Then, the pH conditioner was added again (second time), followed by an appropriate amount of carbon rich gas, and subsequently, the beverages ed were filtered, filled in a container and sterilized (heated at 65°C or higher, for 10 minutes) to prepare non-fermented, non—alcohol, beer—taste beverages. The amount of the pH conditioner (in first time and second time) was adjusted to prepare Control product 1 having a pH of 5.5 and Invention product 1 having a pH of 30, obtained using more pH conditioner than Control product 1. Similarly, Control products 2 to 5 (having total amounts of the extract ent(s) that are from 0.1 to 2.0% by weight) having a pH adjusted to 5.5, and Invention products 2 to 5 (having total amounts of the t component(s) that are from 0.1 to 2.0% by weight) having a pH adjusted to 3.0 were prepared. <Assessment of F1avor> The robust feel of the non—alcohol beer—taste beverages prepared above was assessed using a sensory test based on the following rating system. The body, intensity of the feel and ss in taste were ed comprehensively as the robust feel, keeping in mind that the total amounts of the extract component(s) in the samples in the present test are extremely low in ison to normal beer or happoshu. Four well-trained panelists rated the level of the robust feel on a scale of l to 4, which is "identifiable": "somewhat identifiable"=3, "slightly identifiable"=2, "not identifiable": l, and the average of the ratings were obtained.

Then, a separate rating scale of l to 3 was set forth according to the obtained average.

Average value 1.0 or higher to lower than 2.0 X; Average value 2.0 or higher to lower than 3.0 A Average value 3.0 or higher to 4.0 or lower O.

The results are shown in Table l.

Upon comparing Invention product 1 and Control t 1, having a total amount of the extract component(s) of 0.01% by weight, Invention product 1 having a pH adjusted to 3.0 was rated higher concerning the robust feel than Control product 1 having a pH adjusted to 5.5. Likewise, upon comparing Invention product 2 and Control t 2, having a total amount of the extract component(s) of 0.1% by weight, Invention product 2 having a pH adjusted to 3.0 was rated higher concerning the robust feel than Control product 2 having a pH adjusted to 5.5. Although a tendency was observed that the difference in the ratings of the invention products having a pH adjusted to 3.0 and the control products having a pH adjusted to 5.5 narrowed as the total amount of the extract ent(s) increased, it was seen that the invention products had a better robust feel than the control products when the maximum of total amount of the extract component(s) is 2.0% or lower, or preferably 1.0% or lower. In other words, it was found that the robust feel can be provided by lling pH in a beverage with a total amount of the extract component(s) that is ely low, namely that having a total amount of the extract ent(s) of 2.0% by weight or lower, preferably 1.0% by weight or lower.

[Table 1] Table 1 invention Invention Invention invention Invention Control Control Control l Control Sampie product product product product product t product product product product 1 2 3 4 5 2 3 4 5 EXtramomponenfls) 0.01 0.1 0.5 1.0 2.0 0.01 0.1 0.5 1.0 2.0 (Wt%) pH -----.0 3.0 3.0 5-5 lactic lactic lactic lactic lactic lactic lactic lactic lactic lactic pH Con(fl,[loner acid acid acid acrd acid acid acid acid acid acid Calorie wOml) _-—---_-3.8 (O Saccharide t III-mum O 01 (D Robust Feel Average—------—-4.0 Robust Feel annual-nun“ [Example 2] <Study of m Range ofpH> cohol beer-taste ges having a total amount of the extract component(s) adjusted to 0.1% by weight were produced in line with the method of Example 1. By adding the a pH conditioner (first time and second time) in the process, the pH was adjusted to 2.5 to produce Control product 6 and the pH was adjusted to from 2.7 to 4.5 to produce Invention products 6 to 10, and the pH was adjusted to from 5.0 to 6.0 to produce Control products 7 and 8.

The robust feel and sourness of the ed beer—taste beverages were assessed.

Four experienced panelists performed sensory tests based on the rating system and rated the robust feel and sourness on a scale of l to 4.

The robust feel was rated according to the method of Example 1.

The rating of sourness was as follows: "not identifiable"= , "slightly identifiable": , "somewhat identifiable"=2, "identifiable": l.

The ratings were averaged, and a separate rating scale of l to 3 was set forth according to the obtained average.

Average value 1.0 or higher to lower than 2.0 X; Average value 2.0 or higher to lower than 3.0 4 Average value 3.0 or higher to 4.0 or lower O.

The result is shown in Table 2. According to the result of assessing the robust feel, Control products 7 and 8 having pH values adjusted to 5.0 and 6.0 were lowly assessed concerning the robust feel. On the other hand, Invention products 6 to 10 and Control product 6 having pH values adjusted to 4.5 or lower were highly assessed concerning the robust feel.

According to the assessment result of sourness, Control product 6 having a pH adjusted to 2.5 was rated lowly concerning sourness. On the other hand, Invention products 6 to 10 and l ts 7 and 8 having pH values ed to 4.5 or lower were rated highly concerning sourness.

[Table 2] Table 2 Extract component(s) 0.1 0.1 .1 1 0.. 0.1 (wt%) 2-5 3-0 . 40 ——m.

Conditioner acid acid acid aCId acid Calorie Saccharide Content (g/1 00m I) Robust Feel Soumess The above result indicates that the only samples that were rated highly for both the robust feel and sourness were Invention products 6 to 10 having pH values adjusted to from 2.7 to 4.5. The result showed that the robust feel can be ed to a beer-taste beverage having a low total amount of the extract component(s) without allowing unpleasant sourness to p, by adjusting the pH to a range of from 2.7 to 4.5.

[Production Example 1] <Production ofNon—Alcohol Beer-Taste Beverage> Beer-taste beverages of the present invention tion products ll to 13) having total amounts of the extract component(s) in the d range (0.2% by weight, 0.3% by weight, and 0.4% by weight) were produced by the following method. Using malt in 20 kg (60% by weight of which ted of dark colored malt called caramel malt), a crushed result of the malt in an appropriate grain size was put in a tank for preparation, then 120 L of warm water was added to form a mash of about 50°C. The mash was kept at 50°C for 30 minutes, ed by a gradual increase in the temperature to n 65°C and 72°C to conduct saccharification for 60 minutes. The mash after saccharification has completed was heated to 77°C, then transferred to the wort filtering tank for filteration to obtain a filtrate.

Warm water was added to portions of the obtained filtrate. The mixture ratios of the portions of the filtrate and warm water were conditioned so that the total amounts of the extract component(s) became the desired values at the end of the g stated below. The mixtures were adjusted to a production scale of 100 L, and they were boiled at 100°C for 80 minutes after about 100 g of hops were added to them. Lees were separated from the boiled liquids, and the remnants were cooled to about 2°C; then, appropriate amounts of antioxidants, flavors, and acidulants (lactic acid was added in an amount that makes the final pH 3.5), sweetners, and optionally a caramel color were added before storage for about 24 hours. An appropriate amount of carbon rich gas was added during that process. Then, they were subjected to the steps of filtration, filling in the ner, and sterilization (heated at 65°C or higher for 10 minutes) to produce beer—taste beverages of Invention products ll to 13. Invention product 11 having a total amount of the extract component(s) of 0.2% by weight had an l content of 0.00%, a calorie content of 0.7 kcal/100 m1 and a saccharide content of 0.2 g/100 ml. Invention t 12 having a total amount of the t component(s) of 0.3% by weight had an alcohol t of 0.00%, a calorie content of 1.2 kcal/100 ml and a saccharide content of 0.3 g/100 ml. Invention product 13 having a total amount of the extract component(s) of 0.4% by weight had an alcohol content of 0.00%, a calorie content of 1.6 kcal/100 ml and a saccharide content of 0.4 g/100 ml. These beverages had ble taste (in terms of the robust feel and sourness) and they were comparable to Invention products 7 to 9.

[Production Example 2] <Production of Non—Alcohol Beer—Taste Beverage> Two types of beer-taste ges of the present ion, having a total amount of the extract component(s) adjusted to 0.35% by weight and a pH adjusted to 4.2 or 3.2, were produced according to a method similar to Example 1. The two types ofbeer-taste beverages that were produced had an alcohol content of 0.00%, a calorie content of 1.4 kcal/l 00 m1 and a saccharide content of 0.3 g/100 ml. These beverages had desirable taste (in terms of the robust feel and sourness) and they were comparable to ion products 7 to 9.

[Production Example 3] <Production of Non-Alcohol Beer-Taste Beverage> Two types of beer-taste ges of the present invention, having a total amount of the extract component(s) adjusted to 0.45% by weight and a pH ed to 4.2 or 3.2, were produced according to a method similar to Example 1. The two types of beer—taste beverages that were produced had an alcohol content of 0.00%, a calorie content of 2 kcal/l 00 m1 and a saccharide content of 0.4 g/100 m1. These beverages had desirable taste (in terms of the robust feel and sourness) and they were comparable to Invention products 7 to 9.

[Production Example 4] <Production of Low-Alcohol Beer-Taste ge> Beer-taste beverages having a total amount of the extract component(s) of 0.2% by weight were produced according to a method similar to Example 1 (the amount of filtrate to be used after rification was adjusted), using malt containing 50% by weight of caramel malt. To the beverages were added an s solution of ethanol to obtain an ethanol concentration of 0.95 v/v% and to produce beer—taste beverages having an alcohol content that is lower than 1%. The beverages thus produced had an l content of 0.95%, a -28— calorie content of 6.1 kcal/100 ml and a saccharide content of 0.1 g/100 m1. And the beverages had desirable taste (in terms of the robust feel and sourness).

[Production Example 5] <Production ofNon-Alcohol Beer—Taste Beverage> Succinic acid was used as the pH conditioner to produce non-alcohol beer—taste beverages. Two types of beer-taste beverages of the present invention, having a total amount of the t component(s) adjusted to 0.35% by weight and a pH adjusted to 4.2 or 3.2, were produced according to a method similar to Production e 2 other than that succinic acid was used as the pH conditioner. The two types —taste beverages that were produced had an alcohol content of 0.00%, a calorie content of 2 kcal/100 m1 and a saccharide content of 0.4 g/100 ml. These beverages had ble taste (in terms of the robust feel and sourness).

[Example 3] Citric acid or malic acid was used as a pH conditioner to e non-alcohol beer- taste beverages shown in Table 3 in line with the method of Example 2. The total amount of the extract ent(s) was 0.6% by weight (citric acid) or 1% by weight (malic acid).

The robust feel and sourness of the obtained beer-taste beverages were assessed. Five well- trained panelists performed sensory tests based on the rating system and rated the robust feel and ss on a scale of l to 4. The rating system used was the same as that of Examples 1 and 2. The result is shown in Table 3.

The result showed that the robust feel can also be provided to a beer-taste beverage having a low total amount of the extract component(s) without allowing unpleasant sourness to develop, by adjusting the pH to a c range, for cases using citric acid or malic acid as a pH conditioner.

[Table 3] Table 3 Control Invention ion on 8amp e| sample sam ple sam ple sample t com ponent(s) (wt%) '0 2.5 3.5 4.0 4.5 pH Conditioner citric acid citric acid citric acid citric acid Calorie (kcal/1 00ml) 2.3 2.3 2.3 2.3 Saccharide Content (g/1 00m I) Robust Feel Sourness Control Invention Invention Invention 8amp e| sample sam ple sample sam ple Extract com ponent(s) (wt%) I 2.5 3.5 4.0 4.5 pH Conditioner malic acid malic acid malic acid malic acid Calorie (kcal/iOOmI) 3.8 3.8 3.8 3.8 Saccharide Content (g/100mI) Robust Feel Sourness [Example 4] Phosphoric acid was used as a pH conditioner to e non-alcohol beer-taste beverages. These beverage were produced according to a method similar to Example 2 other than that phosphorate acid was used as a pH conditioner. In addition, lactic acid and phosphoric acid were combined for use as a pH conditioner to produce separate beer-taste beverages. The pH conditioner used was prepared by mixing lactic acid and phosphoric acid (molar ratio 1:1) in advance. Otherwise, the method of Example 2 was followed to produce the beverages. The robust feel and soumess of the obtained non-alcohol beer-taste beverages were assessed. Five panelists med y tests based on the rating system and rated the robust feel and soumess on a scale of l to 4. The rating system used was the same as that of Examples 1 and 2. The results are shown in Table 4 and Table 5.

The result showed that the robust feel can also be provided to a beer-taste beverage having a low total amount of the extract ent(s) Without unpleasant sourness developing, by adjusting the pH to a specific range, for cases using phosphoric acid or a combination of lactic acid and phosphoric acid as pH conditioners.

[Tmfle4] Table 4 Control lnvention ion Invention lnvention Control l Sample product product product product product product product Extract 0 1 0.1 0.1 0.1 component(s) (wt%) '0 2. 5 .0 4-0 45 phosphoric phosphoric phosphoric phosphoric phosphoric oric phosphoric pH Conditioner acid acid acid acid acid acid acid Calorie (kcal/i 00m 1) 04. 0.4 0-4 0-4 Saccharide Content P—\ _o A O A O ——\ O ——l O A O —-\ (g/100ml) Robust Feel Taues Control lnvention Invention Invention lnvention Control Control Sample product product product product product product product com ponent(s) (wt%) H'0 2.5mm pH Conditioner Calorie 1 00m l) 0.4 Saccharide Content (g/1 00ml) Robust Feel Sourness

Claims (53)

1. A non-alcohol, beer-taste ge whose total amount of an extract component(s) is 0.5% by weight or higher and 2.0% by weight or lower, having a pH of 3.0 or higher and 4.5 or lower, and having a saccharide content of 0.5 g/100 ml or lower.

2. The beer—taste beverage according to Claim 1, wherein the total amount of the extract component(s) is 1.0% by weight or higher.

3. The beer—taste beverage according to Claim 1 or 2, wherein the pH is 3.5 or higher.

4. A non~alcohol, beer—taste beverage whose total amount of an extract component(s) is 0.5% by weight or higher and 2.0% by weight or lower, having a pH of 3.5 or higher and 4.5 or lower.

5. The beer—taste beverage according to Claim 4, wherein the total amount of the extract component(s) is 1.0% by weight or higher.

6. The aste beverage according to Claim 4 or 5, wherein the saccharide content is 0.5 g/100 ml or lower.

7. The beer—taste beverage according to any one of Claims 1 to 6, wherein the pH is 3.5 or higher and 4.2 or lower.

8. The beer-taste beverage according to any one of Claims 1 to 7, that ses one or more compound(s) selected from a group ting of lactic acid, citric acid, oric acid, malic acid, succinic acid and salts thereof as a pH conditioner.

9. The beer-taste beverage according to Claim 8, that comprises one or more compound(s) ed from a group consisting of lactic acid, citric acid, phosphoric acid, malic acid, and succinic acid as the pH conditioner.

10. The aste beverage according to any one of Claims 1 to 9 having a calorie content of 8.0 kcal/100 ml or lower.

11. The beer-taste beverage according to Claim 10 wherein the calorie content is 4 kcal/100 ml or lower.

12. The beer-taste beverage according to Claim ll, wherein the calorie content is 1.6 kcal/100 ml or lower.

13. The beer-taste beverage according to Claim 12, wherein the calorie content is 1.4 00 ml or lower.

14. The beer—taste beverage according to any one of Claims 10 to 13, wherein the calorie content is 0.1 kcal/100 ml or .

15. The beer-taste beverage according to Claim 4 or 5 having a saccharide content of 2.0 g/100 ml or lower.

16. The beer—taste beverage according to Claim 15 wherein the saccharide content is 1.0 g/100 ml or lower.

17. The beer-taste ge according to any one of Claims 1, 2, 3, 6, 15 and 16 wherein the saccharide content is 0.01 g/l 00 ml or higher.

18. The beer-taste beverage according to any one of Claims 1 to 17, further comprising one or more components selected from a group consisting of sweeteners, flavors, yeast extracts, colorants, plant proteins, peptide-containing substances, seasonings, dietary fiber, antioxidants, and acidulants.

19. The beer—taste beverage according to any one of Claims 1 to 18, which is ed using hops as an ingredient.

20. The aste ge according to any one of Claims 1 to 19, wherein the beer— taste beverage is a non-fermented, beer-taste beverage.

21. A production method of a non-alcohol, aste beverage comprising the steps of: adjusting a total amount of an extract component(s) in the beverage so that the total amount ofthe extract component(s) is 0.5% by weight or higher and 2.0% by weight or lower; adjusting a pH of the beverage to 3.0 or higher and 4.5 or lower using a pH conditioner; and adjusting a saccharide content in the aste beverage to 0.5 g/100 ml or lower.

22. The production method ing to Claim 21, wherein the total amount of the extract component(s) in the beverage is adjusted so that the total amount of the extract component(s) is 1.0% by weight or higher.

23. The production method according to Claim 21 or 22, n the pH of the beverage is adjusted to 3.5 or higher.

24. A production method of a non~alcohol, beer—taste beverage comprising the steps of: adjusting a total amount of an extract component(s) in the beverage so that the total amount of the extract component(s) is 0.5% by weight or higher and 2.0% by weight or lower; and adjusting a pH of the beverage to 3.5 or higher and 4.5 or lower using a pH conditioner.

25. The production method according to Claim 24, wherein the total amount of the extract ent(s) in the beverage is adjusted so that the total amount of the extract component(s) is 1.0% by weight or higher.

26. The production method according to Claim 24 or 25, further comprising a step of adjusting a saccharide content in the beer-taste beverage to 0.5 g/l 00 ml or lower.

27. The production method according to any one of Claims 21 to 26, wherein the pH of the beverage is ed to 3.5 or higher and 4.2 or lower.

28. The production method according to any one of Claims 21 to 27, wherein the pH ioner comprises one or more compound(s) selected from a group ting of lactic acid, citric acid, phosphoric acid, malic acid, succinic acid and salts thereof.

29. The production method ing to Claim 28, n the pH conditioner comprises one or more compound(s) selected from a group consisting of lactic acid, citric acid, phosphoric acid, malic acid, and succinic acid.

30. The tion method according to any one of Claims 21 to 29, further comprising a step of adjusting a calorie content of the beer-taste beverage to 8.0 kcal/l 00 ml or lower.

31. The production method according to Claim 30, wherein the calorie content of the beer-taste ge is adjusted to 4 kcal/l 00 ml or lower.

32. The production method according to Claim 31, wherein the calorie content of the beer—taste beverage is adjusted to 1.6 kcal/100 ml or lower.

33. The production method according to Claim 32, wherein the calorie t of the beer-taste beverage is adjusted to 1.4 00 ml or lower.

34. The production method according to any one of Claims 30 to 33, wherein the e content of the beer-taste beverage is adjusted to 0.1 00 ml or higher.

35. The production method according to Claim 24 or 25, further comprising a step of adjusting a saccharide content in the beer-taste beverage to 2.0 g/ l 00 ml or lower.

36. The production method according to Claim 35, wherein the saccharide content in the beer-taste beverage is ed to 1.0 g/100 ml or lower.

37. The production method according to any one of Claims 21, 22, 23, 26, 35, and 36, wherein the saccharide content in the beer-taste beverage is adjusted to 0.01 g/100 ml or higher.

38. The production method according to any one of Claims 21 to 37, wherein the beer— taste beverage further comprises one or more ents selected from a group consisting of sweeteners, flavors, yeast ts, colorants, plant proteins, peptide-containing substances, seasonings, dietary fiber, antioxidants, and acidulants.

39. The production method according to any one of Claims 21 to 38, wherein the beer— taste beverage is obtained using hops as an ingredient.

40. The production method ing to any one of Claims 21 to 39, which is a method that is exclusive of fermentation.

41. A method for providing a robust feel and appropriate soumess to a non—alcohol, beer—taste beverage, by adjusting a total amount of an extract component(s) in the beverage so that the total amount of the extract component(s) is 0.5% by weight or higher and 2.0% by weight or lower, adjusting a pH of the beverage to 3.0 or higher and 4.5 or lower using a pH conditioner, and adjusting a saccharide content in the beer—taste beverage to 0.5 g/100 ml or lower.

42. The method according to Claim 41, wherein the total amount of the t component(s) in the beverage is adjusted so that the total amount of the t component(s) is 1.0% by weight or higher.

43. The method according to Claim 41 or 42, wherein the pH of the beverage is adjusted to 3.5 or higher.

44. A method for providing a robust feel and appropriate sourness to a non—alcohol, beer—taste beverage, by adjusting a total amount of an extract component(s) in the ge so that the total amount of the extract component(s) is 0.5% by weight or higher and 2.0% by weight or lower; and ing a pH of the beverage to 3.5 or higher and 4.5 or lower using a pH conditioner.

45. The method according to Claim 44, wherein the total amount of the extract component(s) in the beverage is adjusted so that the total amount of the extract component(s) is 1.0% by weight or higher.

46. The method according to Claim 44 or 45, r comprising a step of adjusting a saccharide content in the beer-taste beverage to 0.5 g/l 00 ml or lower.

47. The method according to any one of Claims 41 to 46, wherein the pH is adjusted to 3.5 or higher and 4.2 or lower.

48. The method ing to any one of Claims 41 to 47, wherein the pH conditioner comprises one or more compound(s) ed from a group consisting of lactic acid, citric acid, phosphoric acid, malic acid, ic acid and salts thereof.

49. The method according to Claim 48, wherein the pH conditioner comprises one or more compound(s) selected from a group consisting of lactic acid, citric acid, phosphoric acid, malic acid, and succinic acid.

50. The method according to any one of Claims 41 to 49, further comprising a step of adjusting a calorie content of the beer—taste beverage to 8.0 kcal/100 ml or lower.

51. The method according to Claim 50, wherein the calorie content of the aste beverage is adjusted to 4 kcal/100 ml or lower.

52. The method according to Claim 51, wherein the calorie content of the beer-taste beverage is adjusted to 1.6 kcal/100 ml or lower.

53. The method according to Claim 52, wherein the calorie t of the beer-taste beverage is adjusted to 1.4 kcal/100 ml or lower.