TW202245615A - 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

soft drink

The present invention relates to a refreshing drink.

Drinks made using water and malt as part of the raw materials, and soft drinks that have an alcohol content of less than 1 (v/v)% and beer-flavored carbonated drinks are on the market, and various developments are underway. For example, Patent Document 1 discloses a technology about a method for producing non-alcoholic fermented beverages. Before the fermentation step of the beer production process, by adding α-glucosidase, compared with the previous method, the alcohol concentration can be reduced by about 40% ~55%. [Prior Art Literature] [Patent Document]

[Patent Document 1] Japanese Patent Application Laid-Open No. 5-68528

[Problems to be Solved by the Invention]

In general non-alcoholic beer-taste beverages produced by the method described in Patent Document 1, drinking satisfaction like malt-taste beverages often becomes insufficient. Refreshing beverages having improved drinking satisfaction like malt-flavored beverages are therefore desired. In addition, it is desired to have a refreshing drink that not only improves drinking satisfaction, but also has a pleasant aftertaste and a good aftertaste like a malt-flavored drink. [Means used to solve the problem]

The present invention provides a refreshing drink, wherein the content of sucralose is 0.1-4.5 mass ppm, and the content of ascorbic acid is 70-190 mass ppm. That is, the present invention includes inventions of the following aspects. [1] A refreshing drink comprising 0.1 to 4.5 ppm by mass of sucralose and 70 to 190 ppm by mass of ascorbic acid. [2] The refreshing drink as in [1], wherein 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 0.005~0.04. [3] The refreshing drink according to [1] or [2], which further contains acesulfame potassium. [4] The refreshing drink according to any one of [1] to [3], which further contains lactic acid. [5] The refreshing drink according to any one of [1] to [4], wherein the content of tartaric acid is less than 300 ppm by mass. [6] The refreshing drink according to any one of [1] to [5], wherein the content of phosphoric acid is less than 300 ppm by mass. [7] The refreshing drink according to any one of [1] to [6], which uses malt extract as a raw material. [8] The refreshing drink according to any one of [1] to [7], wherein the calorie of the aforementioned refreshing drink is less than 5 kcal per 100 mL. [9] Refreshing drinks according to any one of [1]~[8], which are canned drinks. [10] The refreshing drink according to [9], wherein the partial pressure of carbon dioxide of the canned drink is 0.20 kgf/cm ² or more and 5.0 kgf/cm ² or less. [11] A concentrated refreshing drink, which is used to manufacture the refreshing drink according to any one of [1] to [10] obtained by diluting at a dilution ratio of 1.1 to 10 times. [12] The concentrate as in [11], which is diluted with water or carbonated water. [13] The concentrated solution of [11] or [12], wherein the content of sucralose is 0.1-45 mass ppm, and the content of ascorbic acid is 70-1900 mass ppm. [14] The beverage according to any one of [1] to [10], wherein the refreshing beverage is a malt-flavored beverage or a hop-flavored beverage. [15] The concentrate according to any one of [11] to [13], wherein the refreshment beverage concentrate is a malt-flavored beverage concentrate or a hop-flavored beverage concentrate. [Effect of Invention]

One of the suitable refreshing beverages of the present invention can be a beverage that enhances drinking satisfaction. In addition, one suitable aspect of the refreshing drink of the present invention may be a drink having a smooth aftertaste and a good aftertaste of bitterness like a malt-flavored drink.

1. Refreshing drinks

In the present invention, "cool drinks" refer to fruit juices, carbonated drinks, malt drinks, lactic acid bacteria drinks, health drinks, sports drinks, amino acid drinks, vitamin drinks, malt-flavored drinks, hop-flavored drinks, etc., but not subject to its limitations. In addition, in the present invention, "malt-flavored beverage" means a beverage having a wort flavor obtained from barley and/or malt, and beverages provided with a refreshing feeling by carbon dioxide or the like are also included. Malt-flavored beverages may contain up to 1 (v/v%) alcohol. Examples of the alcohol-containing malt-taste beverage include malt-taste beverages and alcoholic beverages obtained by adding fermentation. Non-alcoholic malt-taste beverages include beverages obtained by removing alcohol, other low-boiling point components, or low-molecular components from fermented malt-taste beverages. In addition, the raw material of the malt-flavored drink should just be the raw material which has a wort flavor obtained from malt and/or malt, and grains other than malt and malt may be used. Grains that can be used as raw materials for malt-flavored beverages include, for example, barley, malt, non-malt barley (barley, wheat, rye, wild oats, oats, barley, oats, etc.), rice (white rice, brown rice, etc.) ), corn, sorghum, potato, bean (soybean, pea, etc.), buckwheat, sorghum, millet, barnyard barnyardgrass, and the starch obtained therefrom, its extract, etc. (malt extract, etc.), but not subject to any limited. In addition, when producing a malt-flavored beverage, wort obtained from barley and/or malt may be used, or a flavor having a flavor similar to that of wort obtained from barley and/or malt may be used. In addition, in the present invention, "hop-flavored beverage" means a beverage having a hop-flavored beverage, preferably having a thirst-quenching feeling, a floral-like refreshing feeling, or a mellow taste obtained when using hop-derived raw materials, etc. , and it is preferable to further have a balanced flavor, a good mouthfeel or a smooth taste in the throat. In addition, the hop-flavored beverage also includes beverages provided with a refreshing feeling by carbon dioxide and the like. Hop-flavored beverages may contain up to 1 (v/v%) alcohol. Examples of the alcohol-containing hop-taste beverage include beverages in which a fermented hop-taste beverage and alcohol are added. Non-alcoholic hop-flavored beverages include beverages obtained by removing alcohol, other low-boiling point components, or low-molecular components from fermented hop-flavored beverages. In addition, instead of hops, a bittering agent or a bittering agent may be used instead of hops and a hop extract that dissimilates α-acids. Bittering agents and bittering agents that can be used in hop-flavored beverages include, for example, rosemary, lychee, caraway, juniper, sage, rosemary, ganoderma, laurel, bitterwood, citrus extract, bitterwood Extract, Coffee Extract, Tea Extract, Bitter Melon Extract, Lotus Seed Extract, Aloe Vera Extract, Rosemary Extract, Lychee Extract, Bay Leaf Extract, Sage Extract, Caraway Seed Extract , naringin, wormwood and wormwood extract, etc. These may be used alone or in combination of two or more. The alcohol content of the refreshing beverage in one aspect of the present invention should be less than 1 (v/v%), preferably less than 0.5 (v/v)%, preferably less than 0.1 (v/v)%. More preferably, it is less than 0.01 (v/v)%, and more preferably, it is less than 0.005 (v/v)%. In addition, in this specification, the alcohol content is represented by the volume/volume basis percentage (v/v%). In addition, the alcohol content of the beverage can be measured by any known method, for example, it can be measured by gas chromatography.

The soft drink of one aspect of the present invention may be a fermented drink obtained by removing alcohol produced in the fermentation step after a fermentation step using yeast (upper-fermentation yeast or lower-fermentation yeast) in the manufacturing process, or It is a non-fermented beverage prepared without this fermentation step. In the case where the soft drink of one aspect of the present invention is a non-fermented drink, esters, high-carbon alcohols (such as isoamyl acetate, ethyl acetate, n-propanol, Isobutanol, acetaldehyde, ethyl caproate, linalool, 4-vinylguaiacol, isopentyl propionate, etc.), acids (e.g. 2-methyl-2-pentenoic acid, 4-methyl -3-pentenoic acid) and other spices, and adjusted to carbonated beverages with malt flavor or hop flavor, are also included in the non-fermented refreshing beverage, malt flavor beverage and hop flavor beverage of one aspect of the present invention .

Furthermore, the soft drink, malt-taste drink, and hop-taste drink of one aspect of the present invention may be a malt-based soft drink using malt as a raw material, or a malt-free soft drink that does not use malt, A drink using malt is preferable, and a drink using barley malt is more preferable.

This kind of general refreshing drink has low alcohol content, so drinking satisfaction is easy to be insufficient. If a sweetener is added for the purpose of imparting drinking satisfaction, the pleasant aftertaste will tend to decrease. In addition, beverages containing many sweeteners tend to have poor balance of aftertaste and bitterness like soft drinks. With regard to such a problem, it has been found that by making a drink containing sucralose and ascorbic acid, compared with conventional refreshing drinks, it is possible to improve drinking satisfaction like a malt-flavored drink or a hop-flavored drink, and to achieve a well-balanced Insights to enhance the aftertaste and bitterness of malt-flavored or hop-flavored beverages. The present invention has been accomplished based on this knowledge.

The content of sucralose in the soft drinks according to one aspect of the present invention is 0.1 to 4.5 mass ppm based on the total amount of soft drinks. From the viewpoint of imparting drinking satisfaction like soft drinks and enhancing aftertaste bitterness, the content of Based on the total amount of the aforementioned refreshing beverage, it is preferably at least 0.2 mass ppm, preferably at least 0.3 mass ppm, preferably at least 0.4 mass ppm, preferably at least 0.5 mass ppm, more preferably at least 0.6 mass ppm, and more preferably at least 0.6 mass ppm. 0.7 mass ppm or more, more preferably 0.8 mass ppm or more, still more preferably 0.9 mass ppm or more, particularly preferably 1.0 mass ppm or more, even 1.2 mass ppm or more, 1.4 mass ppm or more, 1.5 mass ppm or more, 1.7 mass ppm or more, 1.9 mass ppm or greater, 2.0 mass ppm or greater, 2.2 mass ppm or greater, 2.4 mass ppm or greater, 2.5 mass ppm or greater, 2.7 mass ppm or greater, 2.9 mass ppm or greater, or 3.0 mass ppm or greater 4.4 mass ppm or less, preferably 4.3 mass ppm or less, preferably 4.2 mass ppm or less, more preferably 4.1 mass ppm or less, particularly preferably 4.0 mass ppm or less.

The content of ascorbic acid in the refreshing drink according to one aspect of the present invention is 70 to 190 ppm by mass based on the total amount of refreshing drink, which imparts drinking satisfaction like a malt-flavored drink or a hop-flavored drink and improves the aftertaste From the point of view of perception, based on the total amount of the aforementioned refreshing drinks, it is preferably 80 mass ppm or more, preferably 90 mass ppm or more, preferably 100 mass ppm or more, preferably 110 mass ppm or more, and can even be 120 mass ppm or more, 130 mass ppm or more, 140 mass ppm or more, and preferably 185 mass ppm or less, preferably 180 mass ppm or less, 175 mass ppm or less, 170 mass ppm or less, 165 mass ppm or less, 160 mass ppm or less, 155 mass ppm or less, 150 mass ppm or less, or 145 mass ppm or less.

In addition, in order to enhance the good drinking satisfaction like malt-flavored beverages or hop-flavored beverages, and to improve the aftertaste and bitterness in a well-balanced manner like malt-flavored beverages or hop-flavored beverages, the content of sucralose (unit : mass ppm) and the content ratio of ascorbic acid (unit: mass ppm) [sucralose/ascorbic acid] is preferably 0.005~0.04, preferably 0.006 or more, more preferably 0.007 or more, more preferably 0.008 or more, and 0.009 More than above is better, 0.010 or more is especially good, and it can even be 0.012 or more, 0.014 or more, 0.016 or more, 0.018 or more, or 0.020 or more. In addition, 0.038 or less is better, 0.036 or less is better, and 0.035 or less is even better 0.034 or less is better, 0.034 or less is even better, 0.033 or less is even better, 0.032 or less is even better, 0.031 or less is even better, 0.030 or less is especially good, and it can even be 0.028 or less, 0.026 or less, 0.025 or less, or Below 0.023.

The refreshing drink according to one aspect of the present invention preferably further contains acesulfame K. By containing sucralose and ascorbic acid and further containing acesulfame potassium, it is possible to make a refreshing drink that further enhances drinking satisfaction like a malt-flavored drink or a hop-flavored drink.

In the refreshing drink according to one aspect of the present invention, the content of potassium acesulfame is equal to that of the aforementioned refreshing drink from the viewpoint of making a drink that further enhances drinking satisfaction like a malt-flavored drink or a hop-flavored drink. Based on the total amount of the beverage, it is preferably at least 1.0 mass ppm, preferably at least 3.0 mass ppm, more preferably at least 5.0 mass ppm, even more preferably at least 7.0 mass ppm, particularly preferably at least 10 mass ppm, and even 12 Mass ppm or more, 14 mass ppm or more, 15 mass ppm or more, 17 mass ppm or more, 19 mass ppm or more, 20 mass ppm or more, or 22 mass ppm or more.

In addition, the content of potassium acesulfame is preferably 700 wt. ppm or less, preferably 600 mass ppm or less, preferably 500 mass ppm or less, preferably 450 mass ppm or less, more preferably 400 mass ppm or less, more preferably 350 mass ppm or less, still more preferably 300 mass ppm Below, preferably below 250 mass ppm, even below 200 mass ppm, below 150 mass ppm, below 100 mass ppm, below 90 mass ppm, below 80 mass ppm, below 70 mass ppm, below 60 mass ppm, or below 50 mass ppm ppm or less, or 40 mass ppm or less.

In the refreshing drink according to one aspect of the present invention, it is formulated to impart a pleasant aftertaste like a malt-flavored drink or a hop-flavored drink, and to impart a drinking satisfaction like a malt-flavored drink or a hop-flavored drink, From the viewpoint of suppressing the aftertaste bitterness that is inappropriate as a malt-flavored beverage or a hop-flavored beverage, the ratio of the content of sucralose (unit: mass ppm) to the content of acesulfame potassium (unit: mass ppm) [ Sucralose/acesulfame potassium] should be more than 0.05, preferably more than 0.1, more preferably more than 0.15, more preferably more than 0.2, more preferably more than 0.25, especially preferably more than 0.3, and more preferably Above 0.33, even above 0.5, above 0.7, above 1.0, above 2.0, above 3.0, above 4.0, above 5.0, above 6.0, above 7.0, above 8.0, above 9.0, above 10.0, above 15.0, or above 20.0, In addition, it should be below 700, preferably below 650, more preferably below 600, even more preferably below 550, especially preferably below 500, most preferably below 400, and even below 350, below 300, or below 250. Below, below 200.

In the refreshing drink according to one aspect of the present invention, from the viewpoint of providing a well-balanced aftertaste like a malt-taste drink or a hop-taste drink and a bitter aftertaste like a malt-taste drink or a hop-taste drink It is better to further contain lactic acid. The content of lactic acid is preferably at least 1.0 mass ppm, preferably at least 10.0 mass ppm, more preferably at least 30.0 mass ppm, still more preferably at least 50.0 mass ppm, and still more preferably at least 50.0 mass ppm, based on the total amount of the aforementioned refreshing drink. 100 mass ppm or more, more preferably 150 mass ppm or more, particularly preferably 200 mass ppm or more, more preferably 700 mass ppm or less, preferably 600 mass ppm or less, more preferably 500 mass ppm or less, even more preferably It is 400 mass ppm or less, especially preferably 350 mass ppm or less.

From the viewpoint of imparting a well-balanced drinking satisfaction like a malt-flavored drink or a hop-flavored drink and a pleasant aftertaste like a malt-flavored drink or a hop-flavored drink, the refreshing drink according to one aspect of the present invention Among them, the content of tartaric acid is preferably less than 300 mass ppm, preferably less than 200 mass ppm, more preferably less than 100 mass ppm, more preferably less than 100 mass ppm, based on the total amount (100 mass %) of the aforementioned refreshing drink. 50 mass ppm or less, more preferably 30 mass ppm or less, still more preferably 20 mass ppm or less, most preferably 10 mass ppm or less, and may be 0 mass ppm or more, 0.01 mass ppm or more, 0.1 mass ppm or more, 0.5 mass ppm or more, 1.0 mass ppm or more, 2.0 mass ppm or more, 3.0 mass ppm or more, 4.0 mass ppm or more, or 5.0 mass ppm or more.

From the viewpoint of imparting a well-balanced drinking satisfaction like a malt-flavored drink or a hop-flavored drink and a pleasant aftertaste like a malt-flavored drink or a hop-flavored drink, the refreshing drink according to one aspect of the present invention Among them, the content of phosphoric acid is preferably less than 300 mass ppm, preferably less than 200 mass ppm, more preferably less than 100 mass ppm, based on the total amount (100 mass %) of the aforementioned refreshing drink, and more preferably 50 mass ppm or less, more preferably 30 mass ppm or less, still more preferably 20 mass ppm or less, most preferably 10 mass ppm or less, and may be 0 mass ppm or more, 0.01 mass ppm or more, 0.1 mass ppm or more, 0.5 mass ppm or more, 1.0 mass ppm or more, 2.0 mass ppm or more, 3.0 mass ppm or more, 4.0 mass ppm or more, or 5.0 mass ppm or more.

In this specification, the contents of ascorbic acid, lactic acid, tartaric acid, and phosphoric acid in soft drinks can be measured by high-speed liquid chromatography. In addition, in this specification, the content of the sucralose and acesulfame potassium content of a soft drink can be measured by high-speed liquid chromatography similarly.

The calorie of the refreshing drink according to one aspect of the present invention is preferably less than 5 kcal per 100 mL. By making such a low-calorie drink, it is possible to provide a drink that is easily acceptable to health-conscious consumers. The calorie can be controlled by adjusting the formula composition and blending amount of raw materials (for example, grains such as malt and barley, hops, etc.). In addition, the calories of soft drinks can be calculated by multiplying the amount of various nutrients determined by the energy conversion coefficient of each component (protein: 4kcal/g, lipid: 9kcal/g, sugar: 4kcal/g, dietary fiber: 2kcal/g g. Alcohol: 7kcal/g, organic acid: 3kcal/g) to calculate the sum of the values.

The pH of the soft drink according to one aspect of the present invention is not particularly limited, but is preferably less than 4.0, and is preferably 2.0 or more from the viewpoint of suppressing the generation of microorganisms and enhancing the flavor of the drink.

The total extract amount of the refreshing drink according to one aspect of the present invention is not particularly limited, but it is preferably 1.5% by weight or less, preferably 1.1% by weight or less, and more preferably It is at most 0.80% by weight, more preferably less than 0.50%. In addition, the "total extract amount" in this specification means that the sample after degassing is based on the revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, supplemented and revised in 2013) compiled by the International Technical Committee of the Beer Brewing Association (BCOJ). ) The extraction value (mass %) obtained by measuring the "beer analysis method 7.2 extract".

The color of the refreshing drink in one aspect of the present invention is not particularly limited, and it can be amber, golden yellow, black, or colorless and transparent, or can be dyed into a desired color by adding a coloring material. Although the color of beverages can also be judged by naked eyes, it can be specified by total light transmittance or chroma.

The refreshing drink according to one aspect of the present invention may be any form in which the beverage can be filled into a container. Examples of the container include, for example, glass bottles, plastic bottles, cans, or wine barrels. From the viewpoint of being particularly easy to carry It seems that jars, glass bottles or plastic bottles are better.

1.1 Raw materials In one aspect of the present invention, malt-taste beverages and hop-taste beverages may be used as main raw materials for soft drinks such as malt-taste beverages and hop-taste beverages, and malt may be used together with water, or malt may not be used. In addition, hops can be used, and other preservatives, sweeteners, water-soluble dietary fibers, bittering agents or bitterness-imparting agents, antioxidants, fragrances, sour agents, salts, and the like can be used.

When malt is used as a raw material, the malt refers to malt obtained by germinating the seeds of wheat such as barley, wheat, rye, wild oats, oats, job's tears, and oats, drying them, and removing the roots. The origin or variety can be arbitrary. The malt used in one aspect of the present invention is preferably barley malt. Barley malt is the most common type of malt used as a raw material for malt-flavored drinks and hop-flavored drinks in Japan. The types of barley include two-barley, six-barley, etc., and any of them may be used. In addition, colored malt and the like may be used in addition to ordinary malt. In addition, when colored malt is used, different types of colored malt may be used in combination appropriately, or a single type of colored malt may be used.

In addition, grains other than malt can also be used together with malt. Examples of such grains include wheat (barley, wheat, rye, wild oats, oats, barley, oats, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, pea, etc.), buckwheat, sorghum, millet, barnyard barnyardgrass, starch obtained therefrom, and its extract, etc. (malt extract, etc.). In one aspect of the present invention, it is preferable to use malt extract as a raw material. In addition, in this invention, "malt extract" means the extract which saccharified and concentrated barley (preferably malt).

In addition, when malt is not used, soft drinks using a nitrogen source in the form of a carbon source-containing syrup or an amino acid-containing material such as the above-mentioned grains other than malt (for example, soybean protein, etc.) are exemplified.

The form of the hops used in one aspect of the present invention includes, for example, granular hops, powdered hops, and hop extracts. In addition, as the hops used, processed hops such as dissimilated hops and reduced hops can also be used. The amount of hops added can be appropriately adjusted, but is preferably 0.0001 to 1% by mass relative to the total amount of the beverage.

In addition, soft drinks such as malt-flavored beverages and hop-flavored beverages using hops as raw materials become beverages containing iso-alpha acid as a component derived from hops. The content of the iso-α acid in the soft drink using hops may exceed 0.1 mass ppm or exceed 1.0 mass ppm based on the total amount of the soft drink. On the other hand, the content of the iso-α acid in the soft drink not using hops may be 0.1 mass ppm or less based on the total amount of the soft drink. In addition, in this specification, the content of iso-alpha acid refers to the value recorded in the revised BCOJ Beer Analysis Method (published by the Japan Brewers Association, supplemented and revised in 2013 by the International Technical Committee of the Beer Brewing Association [Analysis Committee]) Values measured by high-speed liquid chromatography (HPLC) analysis.

The refreshing drink of one aspect of the present invention may further contain a preservative. Preservatives used in one of the aspects of the present invention include, for example, benzoic acid; benzoic acid salts such as sodium benzoate; benzoic acid esters such as propyl p-hydroxybenzoate and butyl p-hydroxybenzoate; dimethyl dicarbonate Esters etc. In addition, as the preservative, commercially available preparations such as Qiangli Sanpreser (manufactured by Saneiyuan F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) can also be used. These preservatives may be used alone or in combination of two or more.

In the refreshing drink according to one aspect of the present invention, when a preservative is blended, the blending amount of the preservative is preferably 5 to 1200 ppm by mass, preferably 10 to 1100 ppm by mass, more preferably 15 ppm by mass. ~1000 mass ppm, more preferably 20~900 mass ppm.

The soft drink of the present invention may contain sucralose, may further contain acesulfame potassium, and may contain other sweeteners in addition to these sweeteners. Examples of sweeteners include commercially available saccharification liquid obtained by decomposing starch derived from grains with acid or enzymes, commercially available sugars such as starch syrup, sugars with trisaccharides or more, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. flavoring agent etc. These sweeteners may be used alone or in combination of two or more. The form of these sugars may be a liquid such as a solution, or a solid such as a powder. In addition, there are no particular limitations on the types of grains used as the raw material of the starch, the purification method of the starch, and the treatment conditions such as hydrolysis with enzymes or acids. It is also possible to use, for example, saccharides that increase the ratio of maltose by appropriately setting conditions for hydrolysis with enzymes or acids. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose and their solutions (sugar solution), etc. can also be used. In addition, artificial sweeteners include aspartame and the like in addition to sucralose and acesulfame potassium.

The refreshing drink of one aspect of the present invention may further contain dietary fiber such as water-soluble dietary fiber. Water-soluble dietary fiber, such as indigestible dextrin, polydextrose, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidan, carrageenan, etc. Indigestible dextrin or polydextrose is preferred from the viewpoint of versatility, safety, and the like. These dietary fibers may be used alone or in combination of two or more.

In refreshing beverages such as malt-flavored beverages and hop-flavored beverages according to one aspect of the present invention, the bitterness can be imparted by hops or hop extracts dissimilating α-acids, or can be combined with hops or hops dissimilating α-acids The extracts are used together with a bittering agent or bitter-imparting agent as disclosed below. In addition, instead of hops, hops and hop extracts that dissimilate α-acids may be used, but bittering agents or bitterness-imparting agents disclosed below may be used instead of hops. Bitterness or bitterness-imparting agents, for example, rosemary, lychee, caraway, juniper berry, sage, rosemary, ganoderma, laurel, bitterwood, citrus extract, bitterwood extract, caffeine Extract, Tea Extract, Bitter Melon Extract, Lotus Seed Extract, Aloe Vera Extract, Rosemary Extract, Lychee Extract, Bay Leaf Extract, Clary Sage Extract, Caraway Seed Extract, Naringin, Absinthe and Absinthe Extract etc. These bittering agents or bitter taste imparting agents may be used alone or in combination of two or more.

The refreshing drink of one aspect of the present invention may further contain an antioxidant. The antioxidant is not particularly limited, and those used as antioxidants in common soft drinks can be used, and examples thereof include ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more.

The refreshing drink of one aspect of the present invention may further contain flavors. The flavor is not particularly limited, and general malt-flavored beverage flavors and hop-flavored beverage flavors can be used. The malt-flavored beverage flavor is used to impart a malt-flavored beverage-like flavor, and the hop-flavored beverage flavor is used to impart a hop-flavored beverage-like flavor. Malt-flavored beverage flavors and hop-flavored beverage flavors can be specifically listed as esters or high-carbon alcohols, such as isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, Linalool, 4-vinylguaiacol, isopentyl propionate, 2-methyl-2-pentenoic acid, 4-methyl-3-pentenoic acid, and the like. These fragrances may be used alone or in combination of two or more.

The refreshing drink of one aspect of the present invention preferably contains lactic acid, and may further contain acidulants other than lactic acid, tartaric acid, and phosphoric acid. Acidulants other than these are not particularly limited as long as they have a sour taste, and examples thereof include citric acid, gluconic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono δ-lactone, or salts thereof.

The refreshing drink of one aspect of the present invention can be made into a drink further containing salts. Examples of salts include sodium chloride, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like. These salts may be used alone or in combination of two or more.

The refreshing drink of one aspect of the present invention can be made into a drink containing an extract of one or more woods selected from beech, fir, cherry, apple, and walnut, or a drink that does not substantially contain the extract, or does not contain Drinks of the extract.

The refreshing beverage according to one aspect of the present invention may be a beverage containing an extract of a plant belonging to the genus Quercus in the family Fagaceae, a beverage substantially not containing the extract, or a beverage not containing the extract.

The refreshing drink according to one aspect of the present invention can be made into a beverage having an anthocyanin content of 0.1 mass ppb or more, or a beverage in which an anthocyanin content is less than 0.1 mass ppb.

1.2 Carbon dioxide The carbon dioxide contained in the refreshing drink according to one aspect of the present invention can be added by mixing with carbonated water, or can be directly added to the raw material liquid.

The carbon dioxide concentration of the refreshing drink according to one aspect of the present invention should be above 0.30 (w/w)%, preferably above 0.35 (w/w), more preferably above 0.40 (w/w), and more preferably Preferably at least 0.42 (w/w)%, especially preferably at least 0.45 (w/w)%, in addition, preferably less than 0.80(w/w), preferably less than 0.70(w/w), more preferably It is 0.60 (w/w)% or less, more preferably 0.57 (w/w) or less, especially preferably 0.55 (w/w)% or less. In addition, in this specification, the carbon dioxide concentration can be shaken frequently and soaked in a water tank at 20°C for more than 30 minutes. After adjusting the drink to 20°C, use a gas volume measuring device (such as GVA- 500 (manufactured by Kyoto Electronics Industry Co., Ltd.), etc.) for measurement.

In the case where the refreshing beverage of one aspect of the present invention is a canned beverage, the carbon dioxide partial pressure of the canned beverage can be adjusted to the above-mentioned carbon dioxide concentration range appropriately, and can be set at 5.0 kgf/ ^cm2 or less, 4.5 kgf/cm2 ² or less, or 4.0kgf/cm ² or less, and can also be set at 0.20kgf/cm ² or more, 0.50kgf/cm ² or more, or 1.0kgf/cm ² or more. In addition, any combination of these upper and lower limits can also be used. For example, the carbon dioxide partial pressure of beverages can be 0.20kgf/ ^cm2 to 5.0kgf/ ^cm2 , 0.50kgf/ ^cm2 to 4.5kgf/ ^cm2 , Or 1.0kgf/cm ² or more and 4.0kgf/cm ² or less. In this specification, the gas pressure refers to the gas pressure in the container unless there are special cases. The pressure can be measured using methods well known in the industry, such as fixing the sample at 20°C on the gas internal pressure gauge, temporarily opening the valve of the gas internal pressure gauge to suck out the gas, closing the valve again, and shaking the gas internal pressure gauge , the method of reading the value when the pointer reaches a certain position, or can be measured by using a commercially available gas pressure measuring device.

1.3 Other additives The refreshing drink of one aspect of the present invention may add various additives as necessary within the range that does not interfere with the effects of the present invention. Examples of such additives include protein-based substances such as coloring materials, foam forming agents, fermentation accelerators, yeast extracts, and peptide-containing substances, and seasonings such as amino acids. The coloring material is used for adding color to a drink, and caramel coloring etc. can be used. The foam forming agent is used to form the foam of the beverage or to maintain the foam of the beverage. Plant-extracted saponin-based substances such as soybean saponin and Quillaja saponin, vegetable proteins such as corn and soybeans, and soybean peptides can be used appropriately. , Collagen peptide and other peptide containing substances, yeast extract, etc. Fermentation accelerators are used to accelerate the fermentation of yeast, and for example, yeast extracts, bran components such as rice or wheat, vitamins, minerals, and the like can be used alone or in combination.

2. Manufacturing method of soft drinks The manufacturing method of the soft drink of this invention is not specifically limited, For example, the method which has the following steps (1)-(3) is mentioned. ･Step (1): Using various raw materials, performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment to obtain a beverage pre-liquid. ･Step (2): The step of adding carbon dioxide to the aforementioned drink fore-liquid. ･Step (3): A step of adjusting the content of at least one of sucralose and ascorbic acid. In addition, in the manufacturing method of one aspect of the present invention, the following step (4) may be further included as necessary. ･Step (4): A step of adjusting the content of acesulfame potassium. ･Step (5): The step of adjusting the content of lactic acid. The above steps are described below.

＜Step (1)＞ Step (1) is a step of using various raw materials and performing at least one of saccharification treatment, boiling treatment and solid content removal treatment to obtain a beverage pre-liquid. For example, when malt is used as various raw materials, various raw materials including water and malt are put into a feeding tank or a feeding tank, and enzymes such as amylase are added as necessary. Various raw materials other than malt can also be added, such as hops, dietary fiber, sweeteners, antioxidants, bitterness imparting agents, spices, sour agents, pigments, etc. The mixture of various raw materials will be heated to saccharify the starchy quality of the raw materials for saccharification. The temperature and time of the saccharification process are appropriately adjusted according to the type of malt used, the ratio of malt, water and raw materials other than malt, etc. After the saccharification treatment, the saccharification liquid can be obtained by filtering.

In addition, the saccharified liquid is preferably boiled. When performing this boiling treatment, when using hops, a bittering material, etc. as a raw material, it is preferable to add these raw materials. Hops, bitters, etc. may be added between the start of boiling the saccharified liquid and before the end of boiling. After the boiling treatment is completed, it is transferred to a whirling tank, cooled to 0-10°C to make a cooling liquid, and then it is preferable to perform a solid component removal treatment for removing solid components such as coagulated protein. In this way, a pre-beverage liquid can be obtained. In addition, instead of the above-mentioned saccharified liquid, a liquid obtained by adding warm water to the malt extract, adding hops or bitters, etc., and boiling it can also prepare a drink pre-liquid.

In addition, in the case of not using malt, various raw materials such as a nitrogen source in the form of a carbon source-containing syrup, malt or an amino acid-containing raw material other than malt, hops, dietary fiber, sweeteners, antibiotics, etc. An oxidizing agent, a bittering agent, a fragrance, an acidulant, a pigment, etc. are mixed with warm water to prepare a syrup solution, and the syrup solution is boiled to prepare a pre-beverage solution. In the case of hops, they may be added prior to the boiling treatment, or may be added between the beginning of the boiling of the syrup solution and just before the end of the boiling.

In addition, after the step (1), a fermentation step using yeast (top fermenting yeast or bottom fermenting yeast) is carried out, and the alcohol generated in the fermentation step is removed, and then the alcohol content is adjusted to less than 1 (v/v )% (preferably less than 0.5(v/v)%, preferably less than 0.1(v/v)%, more preferably less than 0.01(v/v)%, more preferably less than 0.005(v /v)%)) the step of fermenting beverages, can produce refreshing beverages. On the other hand, in the manufacturing method of one aspect of this invention, the method which does not perform the said fermentation process and the alcohol removal process may be sufficient.

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

＜Step (3), Step (4), 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) can be carried out before and after the saccharification treatment in step (1), before and after the boiling treatment, and before and after the solid content removal treatment, and can also be carried out after the completion of step (1). Carry out before and after the step (2). However, from the viewpoint of accurately adjusting the content in the finally produced beverage, it is preferable to finish the step (1) and before the start of the step (2). In addition, the order of steps (3) to (5) is not particularly limited, and any step can be carried out. In addition, step (3) to step (5) can be carried out continuously or simultaneously, or can be carried out by sandwiching other steps.

In step (3), the content of only one of sucralose or ascorbic acid may be adjusted, or the content of both sucralose and ascorbic acid may be adjusted. In step (3), one or more selected from the group consisting of sucralose, ascorbic acid, sucralose-containing additives, and ascorbic acid-containing additives may be added to the beverage before adjustment, or the beverages in the feeding step or fermentation step may be adjusted. The amount of sucralose and ascorbic acid obtained was adjusted to adjust the amount of sucralose and ascorbic acid contained in the soft drink. In addition, it is also possible to measure the content of sucralose and ascorbic acid in the beverage before adjustment, and add sucralose and/or ascorbic acid or add water or carbonated water to dilute according to the measured value, and adjust the content of sucralose and ascorbic acid to established scope. In addition, when the contents of sucralose and ascorbic acid are already within the desired range, there is no need to add sucralose, ascorbic acid, etc. or dilute with water or carbonated water in this step.

Similarly to step (3), in step (4), acesulfame potassium may be added to the beverage before adjustment to adjust the content of acesulfame potassium. In addition, similarly to step (3), in step (5), lactic acid may be added to the beverage before adjustment to adjust the content of lactic acid. In addition, it is also possible to measure the content of lactic acid in the beverage before adjustment, then increase the content of lactic acid or dilute with water according to the measured value, and adjust the content of lactic acid to a predetermined range. In addition, since there is lactic acid derived from raw materials in the drink before adjustment, and the content is already within the desired range, there is no need to add lactic acid or dilute with water in this step.

After these steps, steps that can be performed at the time of soft drink production known to those in the industry, such as a liquor storage step and a filtration step, can also be performed.

The refreshing drink according to one aspect of the present invention obtained in this manner is filled into a predetermined container and sold as a product. The method of canning the beverage is not particularly limited, and canning methods known to those in the industry can be used. Through the canning step, the refreshing drink of the present invention will be filled and sealed in the container. Containers of any form and material can be used in the canning step, and examples of the containers are as described above.

3. Refreshing drink concentrate and method for producing the same A refreshing drink according to one suitable aspect of the present invention can be obtained by diluting the refreshing drink concentrate. In addition, one suitable aspect of the malt-taste beverage of the present invention can be obtained by diluting the malt-taste beverage concentrate, and one suitable aspect of the present invention can be obtained by diluting the hop-taste beverage concentrate. Cooling drink concentrates can be diluted with water or carbonated water. The dilution ratio when diluting the refreshing beverage concentrate of the present invention can be appropriately set according to the preference of the drinker, and it is better to be set at 1.1 times or more and 10 times or less based on the volume ratio. Specifically, for example, based on a volume ratio, a 2-fold dilution factor means that 1 volume of a dilution medium is added to 1 volume of a soft drink concentrate. In this specification, the dilution factor is based on the volume ratio. The soft drink concentrate can be manufactured similarly to a soft drink. Specifically, it is possible to manufacture a soft drink concentrate by increasing the concentration according to the dilution ratio. The content of sucralose in the refreshing beverage concentrate of one suitable aspect of the present invention is preferably 0.1-45 mass ppm, preferably 0.5-40 mass ppm, more preferably 1.0-30 mass ppm, and even more preferably 2.0 ~20 mass ppm, especially 3.0~10 mass ppm. The content of ascorbic acid in the refreshing beverage concentrate of one suitable aspect of the present invention is preferably 70-1900 mass ppm, preferably 90-1700 mass ppm, more preferably 110-1500 mass ppm, and more preferably 150-1500 mass ppm. 1300 ppm by mass, preferably 190-1000 ppm by mass, particularly preferably 230-700 ppm by mass. [Example]

Hereinafter, the present invention will be further described in detail by means of examples, but the present invention is not limited by these examples.

[Preparation of beverage stock solution] Water, malt and hops are used as raw materials, and carbon dioxide is added to prepare a drink stock solution. The fermentation process using yeast was not performed at the time of preparation of the drink stock solution. The obtained beverage stock solution had a carbon dioxide partial pressure of 1.8 kgf/cm ² , a pH of 3.6, an alcohol content of 0.0 (v/v)%, and a Brix of 0.6.

[Example and Comparative Example] Sucralose, ascorbic acid, lactic acid, and acesulfame potassium were added to the beverage stock solution obtained in this manner so as to have the contents described in Table 1. In addition, the content of tartaric acid of the drinks prepared by the Example and the comparative example was less than 300 mass ppm, and content of phosphoric acid was adjusted to 300 mass ppm. Furthermore, the calories per 100 mL of drinks prepared in Examples and Comparative Examples did not reach 5 kcal in any of them.

Then, for the obtained malt-taste drink, 6 panelists who usually received training were asked about "drinking satisfaction like a malt-taste drink", "smooth aftertaste like a malt-taste drink" and " Aftertaste bitterness like a malt-flavored drink" Sensory evaluation was performed on a scale of 0.5 in the range of 5.0 (maximum value) to 1.0 (minimum value) according to the following scoring criteria. In each evaluation item, "3.0" was set as the most excellent evaluation. During the evaluation, samples meeting the following standards "5.0", "4.0", "3.0", "2.0" and "1.0" are prepared in advance so that the standards can be unified among the participants of each panel. In addition, in any of the sensory evaluations in Table 1, it was confirmed that there was no difference in score value of 1.5 or more among the panel participants for the same drink. Table 1 shows the mean values of the scores of the participants in each symposium.

[Rating criteria for drinking satisfaction like a malt-flavored drink] ･「5.0」: I feel quite strong drinking satisfaction like a malt-flavored drink. ･「4.0」: I feel a slightly stronger drinking satisfaction like a malt-flavored drink. ･「3.0」: Moderately feels good drinking satisfaction like a malt-flavored drink. ･「2.0」: To some extent, I feel a good drinking satisfaction like a malt-flavored drink. ･「1.0」: I didn't feel the drinking satisfaction as good as a malt-flavored drink. [Scoring criteria for smooth aftertaste like a malt-flavored drink] ･「5.0」: Feel the comfort of a fairly strong malt-flavored drink. ･「4.0」: Feel the comfort of a slightly stronger malt-flavored drink. ･「3.0」: Moderately feel the comfort like a malt-flavored drink. ･「2.0」: To some extent, it feels like a malt-flavored drink. ･「1.0」: I didn't feel the comfort like a malt-flavored drink. [Rating criteria for aftertaste bitterness like malt-flavored drinks] ･「5.0」: The bitter aftertaste of a fairly strong malt-flavored drink is felt. ･「4.0」: Feel the aftertaste of a slightly stronger malt-flavored drink. ･「3.0」: Moderately feel a good aftertaste of bitterness like a malt-flavored drink. ･「2.0」: To some extent, I feel a good aftertaste bitterness like a malt-flavored drink. ･「1.0」: No good aftertaste bitterness like a malt-flavored drink was felt.

In addition, the total evaluation of each malt-taste drink was performed based on the following evaluation criteria with respect to the average value of the above-mentioned three sensory evaluation item scores by each panelist. The results are shown in Table 1. [Total evaluation] ･「A」: Participants of the symposium expressed their opinions on the three main points of "smooth aftertaste like a malt-flavored drink", "satisfaction after drinking like a malt-flavored drink" and "bitter aftertaste like a malt-flavored drink". The average value of each sensory evaluation item score is 2.5 or more and 3.5 or less. ･「B」: Participants of the panel commented on the three main points of “smooth aftertaste like a malt drink”, “satisfaction after drinking like a malt drink” and “bitter aftertaste like a malt drink”. The average value of the scores of the sensory evaluation items is 2.0 or more and 4.0 or less, and "A" is not satisfied. ･「C」: Does not meet "A" and also doesn't meet "B".

As can be seen from Table 1, the malt-flavored beverages of Examples 1 to 13 have the same moderate drinking satisfaction and comfort as malt-flavored beverages, and also have a good aftertaste of bitterness. From the results of Comparative Examples 1 to 4, beverages with low ascorbic acid content tended to have a low aftertaste like malt-flavored beverages, and from the results of Comparative Example 7, beverages with high ascorbic acid content tended to The aftertaste of the malt-flavored drink becomes too strong, and the drinking satisfaction and bitterness of the aftertaste are weak like the malt-flavored drink. In addition, from the results of Comparative Example 5, Comparative Example 6, and Examples 4 to 6, it can be seen that if the content of sucralose is low, the drinking satisfaction tends to be low like a malt-flavored beverage, and if the content of sucralose is high , the tendency for the aftertaste bitterness to be too strong like a malt-flavored drink can be observed.

Claims (15)

A refreshing beverage, wherein the content of sucralose is 0.1-4.5 mass ppm, The content of ascorbic acid is 70 to 190 mass ppm. For example, the cool drink of claim 1, wherein 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 0.005~0.04. The refreshing drink according to claim 1 or 2, which further contains acesulfame potassium. The refreshing drink according to any one of claims 1 to 3, which further contains lactic acid. The refreshing drink according to any one of Claims 1 to 4, wherein the content of tartaric acid is less than 300 ppm by mass. The refreshing drink according to any one of Claims 1 to 5, wherein the phosphoric acid content is less than 300 ppm by mass. The refreshing beverage according to any one of Claims 1 to 6, which is a beverage using malt extract as a raw material. The refreshing drink according to any one of claims 1 to 7, wherein the calorie of the aforementioned refreshing drink is less than 5 kcal per 100 mL. As for the refreshing drink in any one of claims 1 to 8, it is a canned drink. The refreshing drink according to claim 9, wherein the carbon dioxide partial pressure of the canned beverage is 0.20kgf/ ^cm2 or more and 5.0kgf/ ^cm2 or less. A cold drink concentrate, which is used to make the cold drink according to any one of claims 1 to 10 obtained by diluting at a dilution ratio of 1.1 to 10 times. As the concentrated solution of claim item 11, it is diluted with water or carbonated water. Such as the concentrated solution of claim 11 or 12, wherein the content of sucralose is 0.1-45 mass ppm, and the content of ascorbic acid is 70-1900 mass ppm. The beverage according to any one of claims 1 to 10, wherein the refreshing beverage is a malt-flavored beverage or a hop-flavored beverage. The concentrated liquid according to any one of claims 11-13, wherein the refreshing beverage concentrated liquid is a malt-flavored beverage concentrated liquid or a hop-flavored beverage concentrated liquid.