JP2017012100A - Low alcoholic beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new technique which can reduce a feeling of alcohol of a low alcoholic beverage.SOLUTION: Content of alcohol and specific gravity of a low alcoholic beverage are adjusted to a defined range.SELECTED DRAWING: None

Description

  The present invention relates to a low alcohol beverage with reduced alcohol feeling, a method for producing the same, and a method for reducing the alcohol feeling of a low alcohol beverage.

  In recent years, in the liquor market, consumers have favored alcoholic beverages such as chuhai and cocktails, which include alcoholic ingredients such as sake, distilled liquor, whiskey, and other auxiliary ingredients such as fruit juice, sugars, and acidulants. in the process of. In particular, low-alcohol beverages tend to be preferred from the perspective of younger beer separation and health-consciousness.

  However, regarding the flavor and flavor of low alcohol, there are many problems to be improved, and one of them is the feeling of alcohol. A strong alcohol feeling leads to difficulty in drinking. For this reason, in a low alcoholic beverage, it is desired that the alcohol feeling is moderately suppressed.

  In this regard, Patent Document 1 discloses a low-alcohol-free sugar that is moderately suppressed in the sense of alcohol and harmonized with sweetness and sourness by blending a high-intensity sweetener and a sourness-imparting substance at a specific ratio. A method for producing a carbonated beverage is disclosed.

JP 2011-036228 A

  An object of the present invention is to provide an easy-to-drink alcoholic beverage with a reduced alcoholy feel.

  As a result of intensive studies, the present inventors have found that, in an alcoholic beverage having a relatively low alcohol content in a specific range, if the specific gravity of the beverage is within the specific range, the alcohol feeling of the low alcoholic beverage is reduced. I found it. Furthermore, it discovered that the drinkability of the obtained drink was also improved.

The present invention relates to the following, but is not limited thereto.
1. The alcohol content is 1.0 v / v% or more and less than 3.0 v / v%,
The said drink whose specific gravity of a drink is 1.015-1.060.
2. 2. The beverage according to 1, wherein the beverage has a specific gravity of 1.015 to 1.050.
3. The beverage according to 1 or 2, wherein the sweetness of the beverage is 3 to 10.
4). The beverage according to any one of 1 to 3, wherein the pH of the beverage is 2.50 to 4.00.
5. The beverage according to any one of 1 to 4, comprising one or more carbohydrates.
6). 6. The beverage according to 5, wherein the carbohydrate is selected from the group consisting of monosaccharides, disaccharides, polysaccharides, and dietary fiber.
7). 7. The beverage according to 6, wherein the polysaccharide is selected from the group consisting of dextrin and oligosaccharide.
8). 7. The beverage according to 6, wherein the dietary fiber is at least one selected from the group consisting of indigestible dextrin and polydextrose.
9. The beverage according to any one of 5 to 8, wherein the total content of carbohydrates in the beverage is 10 g / L to 130 g / L.
10. The drink as described in any one of 1-9 containing a carbon dioxide gas.
11 A method for producing a beverage having an alcohol content of 1.0 v / v% or more and less than 3.0 v / v%,
Including a step of blending the ingredients of the beverage,
The said manufacturing method whose specific gravity of a drink will be 1.015-1.060.
12 The production method according to 11, wherein the beverage has a specific gravity of 1.015 to 1.050.
13. A method for reducing the alcohol feeling of a beverage having an alcohol content of 1.0 v / v% or more and less than 3.0 v / v%,
The said method including the process of adjusting the specific gravity of a drink to 1.015-1.060.
14 14. The method according to 13, comprising a step of adjusting the specific gravity of the beverage to 1.015 to 1.050.

  In this invention, the alcohol feeling of a low alcoholic beverage can be reduced and the ease of drinking of a beverage can be improved. The present invention can also provide a low-alcohol beverage that has a mellow taste and is easy to drink.

  In the present specification, “alcohol feeling” means sweetness, bitterness, feeling of weight, irritation, etc. peculiar to alcoholic beverages when drinking alcoholic beverages.

  In the present invention, in a beverage, a specific range of alcohol content and a specific range of specific gravity are optionally combined with other features.

(Alcohol content)
The alcohol content in the beverage of the present invention is 1.0 v / v% or more and less than 3.0 v / v%, preferably 1.0 v / v% to 2.8 v / v%, more preferably 1.0 v / v. % To 2.5 v / v%. As a method for adjusting the alcohol content, any known method such as adjustment of the amount of the alcohol component to be added may be used.

  As used herein, the term “alcohol” means ethanol unless otherwise specified. The alcohol content (v / v%) in the beverage of the present invention can be measured by any known method, but can be measured by, for example, a vibration type densitometer. Specifically, a sample obtained by removing carbon dioxide from a beverage by filtration or ultrasonic waves is prepared, the sample is subjected to direct-fire distillation, and the density of the obtained distillate at 15 ° C. is measured. Converted using “Table 2 Conversion Table of Alcohol Content and Density (15 ° C) and Specific Gravity (15/15 ° C)”, which is an appendix to the 19th National Tax Agency Instruction No. 6, revised on June 22, 2007 Can be obtained.

(specific gravity)
The lower limit of the specific gravity of the beverage of the present invention is 1.015 or more, preferably 1.018 or more, 1.020 or more, 1.025 or more, more preferably 1.030 or more. The upper limit of the specific gravity of the beverage of the present invention is 1.060 or less, preferably 1.055 or less, more preferably 1.050 or less. Typically, the specific gravity of the beverage of the present invention is 1.015 to 1.060, preferably 1.018 to 1.060, 1.030 to 1.060, 1.015 to 1.050, 1.018. To 1.050, more preferably 1.030 to 1.050. The specific gravity of the beverage of the present invention can be adjusted according to the type and content of the mixed carbohydrate, flavor, fruit juice, alcohol raw material and the like.

  The term “specific gravity” described in the present specification is a ratio between the density of beverage (mass per unit volume) and the density of water (standard material). The specific gravity can be measured by any known method. For example, the specific gravity can be measured by a hydrometer such as a pycnometer or a buoyancy scale.

(sweetener)
In the beverage of the present invention, a natural sweetener and / or an artificial sweetener can be used as a sweetener. Examples of natural sweeteners include fructose, glucose, maltose, sucrose, high fructose liquid sugar, fructose glucose liquid sugar, glucose fructose liquid sugar, sugar alcohol, oligosaccharides, honey, sugarcane juice (brown molasses), sugar ( White sugar, tri-sugar, brown sugar, wasanbon, etc.), maple syrup, molasses, molasses, etc., but are not limited thereto.

  The beverage of the present invention may contain a high-intensity sweetener as a sweetener. As used herein, the term “high-intensity sweetener” refers to natural sweeteners and artificial sweeteners that have a stronger sweetness than sucrose (for example, several to several hundred times the sweetness of sucrose). To do. Examples of such high-intensity sweeteners include peptide-based sweeteners such as aspartame and aritem; glycoside sweeteners such as stevia sweeteners (enzyme-treated stevia in which stevia extract and stevia are enzymatically treated to add glucose) And rebaudioside A having the highest sweetness among the sweet components of stevia), licorice extract and the like; sucrose derivatives such as sucralose and the like; synthetic sweeteners such as acesulfame K and saccharin and the like. In the present invention, one or more selected from acesulfame K, sucralose, aspartame, neotame, advantame, glycyrrhizin and stevia are preferred.

  The kind and concentration of the sweetener contained in the beverage of the present invention may be appropriately determined according to the quality of sweetness and the sweetness required for the beverage.

(Sweetness)
The “sweetness” of the beverage in the present specification is the degree of sweetness based on the sweetness of sucrose, and corresponds to the sucrose concentration (weight / volume%) in the sucrose aqueous solution. For example, the sweetness level 2 corresponds to a sweetness of 2% by weight of an aqueous sucrose solution. Below, the example of the sweetness degree of each sweetener in this specification is shown. When the sweetness of sucrose is 100, the sweetness of maltitol, sucralose, acesulfame K, sorbitol, erythritol, and xylitol is regarded as 75, 60000, 20000, 60, 75, 97, respectively. In order to adjust the sweetness level, the amount of natural sweetener and / or artificial sweetener used may be adjusted.

  The lower limit of the sweetness level in the beverage of the present invention is not particularly limited, but is preferably 3 or more, more preferably 4 or more, and even more preferably 5 or more. Moreover, the upper limit of the sweetness degree in the beverage of the present invention is preferably 10 or less, more preferably 8 or less, and even more preferably 6 or less. Typically, the sweetness level in the beverage of the present invention is preferably 3 to 10, more preferably 4 to 10.

(PH)
The pH of the beverage of the present invention is not particularly limited, but is preferably pH 2.50 or more, pH 2.65 or more, pH 2.80 or more, pH 3.00 or more, more preferably pH 3.15 or more. The upper limit of the pH of the beverage of the present invention is preferably pH 4.00 or less, more preferably 3.70 or less. Typically, the pH of the beverage of the present invention is preferably pH 2.50 to pH 4.00, more preferably pH 2.80 to pH 4.00, and even more preferably pH 3.00 to pH 3.70.

  For adjusting the pH, a known method can be used. For example, the pH can be adjusted by adjusting the amount of the acidulant used.

As a method for measuring pH, a known method can be used. For example, the method described in the National Tax Agency Prescription Analysis Method Comment can be used. According to JIS Z 8802 pH measurement method,
Measure at 20 ° C. using a pH meter (JIS Z 8805 pH measurement glass electrode).

(Acidulant)
The beverage of the present invention may contain a sour agent. The acidulant is not particularly limited as long as it does not adversely affect the effect of the present invention. For example, phosphoric acid, citric acid, malic acid, ascorbic acid, tartaric acid, succinic acid, lactic acid, gluconic acid, fumaric acid, citric acid , Selected from the group consisting of acetic acid and salts thereof. Since these have different acidity and taste, they can be selected according to the type of beverage. Moreover, it is also possible to use it in combination of 2 or more types of acidulants as needed. The compounding quantity with respect to the drink of this invention of a sour agent can be determined according to the flavor and the objective which the said drink exhibits.

(Total acid amount)
As used herein, “total acid amount” refers to the citric acid equivalent acidity, that is, the percent concentration (w / v%) of citric acid when all the acids contained are assumed to be citric acid. The total acid amount can be calculated, for example, by titrating 10 mL of beverage using 0.1 N sodium hydroxide until pH = 8 and then measuring the titration amount. In order to adjust the total acid amount, the amount of acid used may be adjusted.

  The total acid amount in the beverage of the present invention is typically 0.05 to 1.00 w / v%, or 0.10 to 0.60 w / v%.

(Sweetness / total acid amount)
The sweetness / total acid ratio of the beverage of the present invention is 3-20, preferably 4-20, more preferably 6-18, and even more preferably 10-16.

(carbohydrate)
The beverage of the present invention contains one or more carbohydrates. Examples of carbohydrates used in the present invention include monosaccharides, disaccharides, polysaccharides, dietary fibers, and the like, but polysaccharides or dietary fibers are preferable.

  “Monosaccharide” as used herein includes, but is not limited to, glucose, galactose, mannose, fructose, and the like.

  As used herein, “disaccharide” includes, but is not limited to, maltose, sucrose, lactose, trehalose, cellobiose and the like.

  The “polysaccharide” in the present specification means a saccharide having a degree of polymerization of 3 or more, and is particularly preferably a saccharide having a degree of polymerization of 5 or more. Polysaccharides herein include, but are not limited to, dextrins, oligosaccharides, starches and the like. In the present invention, a preferred polysaccharide is at least one selected from the group consisting of dextrin and oligosaccharide.

  “Dietary fiber” herein includes, but is not limited to, indigestible dextrin, polydextrose, and the like.

  The amount of carbohydrate contained in the beverage of the present invention is not particularly limited, but in order to adjust the specific gravity of the beverage of the present invention to the above range, the lower limit of the amount of carbohydrate in the beverage is preferably 10 g / L or more, 20 g / L or more, 35 g / L or more, more preferably 50 g / L or more. The upper limit of the amount of carbohydrate in the beverage of the present invention is preferably 135 g / L or less, more preferably 130 g / L or less. Typically, the amount of carbohydrate in the beverage of the present invention is 10 g / L to 135 g / L, preferably 20 g / L to 135 g / L, 50 g / L to 135 g / L, 10 g / L to 130 g / L, It is 20 g / L to 130 g / L, more preferably 50 g / L to 130 g / L.

  Any known method may be used to adjust the concentration, ratio, and composition of carbohydrates in the beverage.

  The total amount of carbohydrates may be measured using any known measuring method, but the phenol sulfuric acid method can be used. A specific operation method is as follows. Add 1 mL of beverage and 1 mL of phenol reagent (5% (W / V) phenol aqueous solution) to the test tube and stir well, then add 5 mL of concentrated sulfuric acid (special grade reagent) and immediately stir vigorously for 10 seconds. Then, after standing at room temperature for 20 minutes or more and sufficiently cooling, absorption at a wavelength of 490 nm is measured with a spectrophotometer. The concentration of all carbohydrates contained in the beverage can be calculated using a calibration curve prepared by the same operation using D-glucose as a standard substance. On the other hand, the measurement of each content of monosaccharide, disaccharide, polysaccharide and dietary fiber may be performed using any known measurement method, for example, HPLC can be used.

(carbon dioxide gas)
The beverage of the present invention may contain carbon dioxide gas. That is, the beverage of the present invention may be a carbonated beverage. Carbon dioxide can be applied to the beverage using methods commonly known to those skilled in the art, such as, but not limited to, carbon dioxide may be dissolved in the beverage under pressure, or Carbon dioxide and the beverage may be mixed in the pipe using a mixer such as a carbonator, or the beverage may be absorbed by spraying the beverage into a tank filled with carbon dioxide. However, you may mix a drink and carbonated water. The carbon dioxide pressure is adjusted by appropriately using these means.

The carbon dioxide pressure of the beverage of the present invention is not particularly limited, but is preferably 0.7 to 3.5 kgf / cm ² , more preferably 0.8 to 2.8 kgf / cm ² when the beverage temperature is 20 ° C. is there. In the present invention, the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. For example, the sample temperature is set to 20 ° C., and the gas volume measuring device measures the degassing (snift) in the air in the container and shakes, and then measures the carbon dioxide pressure. In this specification, unless otherwise specified, the carbon dioxide pressure means a carbon dioxide pressure at 20 ° C.

(Fruit juice and vegetable juice)
The beverage of the present invention may contain fruit juice and / or vegetable juice. Typical beverages containing fruit juices and / or vegetable juices are chuhai and cocktails. The fruit juice may be in any form of straight fruit juice using the fruit juice obtained by squeezing the fruit as it is or concentrated concentrated fruit juice. Transparent fruit juice and cloudy fruit juice can also be used. Whole fruit juice including fruit hulls is crushed to remove only particularly solid solids such as seeds, fruit puree with fruit lining, or dried Fruit juice obtained by crushing or extracting fruit pulp can also be used. Vegetable juice can also be used in the same form as the above fruit juice.

  The type of the fruit juice is not particularly limited. Kabosu juice, etc.), apple juice, grape juice, peach juice, tropical fruit juice (pineapple juice, guava juice, banana juice, mango juice, acerola juice, lychee juice, papaya juice, passion fruit juice, etc.) and other fruit juices ( Ume juice, pear juice, apricot juice, plum juice, berry juice, kiwifruit juice, etc.), strawberry juice, melon juice and the like. These fruit juices may be used alone or in combination of two or more. Moreover, as for the kind of vegetable juice, tomato juice, carrot juice, etc. are mentioned, for example, vegetable juice may be used individually by 1 type, or may use 2 or more types together. Moreover, you may combine fruit juice and vegetable juice.

  The content of the fruit juice in the beverage of the present invention is not particularly limited, but is typically 0 to 100 w / w% in terms of the fruit juice rate.

  In the present invention, the “fruit juice ratio” in the beverage is calculated by the following conversion formula using the fruit juice blending amount (g) blended in 100 g of the beverage. In addition, when calculating the concentration ratio, it shall be in accordance with JAS standards, excluding refractometer readings for sugars such as sugars and honey added to fruit juice.

Fruit juice ratio (w / w%) = <fruit juice content (g)> × <concentration ratio> / 100 mL / <specific gravity of beverage> × 100
Although content of the vegetable juice in the drink of this invention is not specifically limited, Typically, it is 0-100 w / w%. Here, content of vegetable juice is calculated | required according to content of fruit juice converted into said fruit juice rate.

(Other ingredients)
In the beverage according to the present invention, other additives that are usually blended in the beverage, for example, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, as long as the effects of the present invention are not impaired. , PH adjusters, quality stabilizers, and the like can be blended.

(Method for producing beverage and method for reducing alcohol feeling of beverage)
In another aspect, the present invention is a method for producing a beverage having an alcohol content of 1.0 v / v% or more and less than 3.0 v / v%, including a step of blending beverage ingredients, The specific gravity is 1.015 to 1.060, preferably 1.015 to 1.050. The method may further include a step of adjusting the alcohol content to 1.0 v / v% or more and less than 3.0 v / v%.

  In another aspect, the present invention is a method for producing a beverage, comprising the step of adjusting the alcohol content of the beverage to 1.0 v / v% or more and less than 3.0 v / v%, wherein the beverage has a specific gravity of It is the said manufacturing method used as 1.015-1.060.

  Preferably, the present invention is a method for producing a beverage having an alcohol content of 1.0 v / v% or more and less than 3.0 v / v%, and the specific gravity of the beverage is adjusted to 1.015 to 1.060. The process of carrying out is included. In the method, more preferably, the specific gravity of the beverage is adjusted to 1.015 to 1.050. The method may further include a step of adjusting the alcohol content to 1.0 v / v% or more and less than 3.0 v / v%.

  The method of adjusting the blending of raw materials and the content and specific gravity of alcohol in the beverage is as described above for the beverage, and the timing is not limited. For example, the above steps may be performed simultaneously, may be performed separately, or the order of the steps may be changed. The drink finally obtained should just satisfy said conditions. Also, alcohol content range, specific gravity range, sweetener type and content range, sweetness range, pH range, acidulant type and content range, total acid content range, sweetness / total The range of acid amount, the type and content range of carbohydrates, the range of carbon dioxide pressure, the type and content range of fruit juice, etc. are as described above for beverages. Moreover, the specific example and quantity of the other component added are also as above-mentioned regarding a drink.

  In the manufacturing method of this invention, the alcohol feeling of a drink can be reduced. Therefore, the said manufacturing method is a method of reducing the alcohol feeling of a drink in another aspect.

(Numeric range)
For the sake of clarity, the numerical range represented by the lower limit value and the upper limit value in the present specification, that is, “lower limit value to upper limit value” includes the lower limit value and the upper limit value. For example, the range represented by “1-2” includes 1 and 2.

  The present invention will be described below based on examples, but the present invention is not limited to these examples.

Example 1
The influence which alcohol content and specific gravity of a drink have on alcohol feeling and ease of drinking was confirmed. Specifically, a plurality of beverages were prepared by changing the alcohol content and specific gravity. The alcohol content was adjusted to 1.0 v / v%, 2.0 v / v%, and 3.0 v / v%. Moreover, the sweetness degree of the drink was adjusted to 4, the total acid amount was 0.3 w / v%, the sweetness degree / total acid amount was 13.3, and the pH was adjusted to 3.20. Dextrin was used as a raw material for adjusting the specific gravity.

  A trained panelist evaluated the degree of alcohol feeling and ease of drinking of the obtained beverage by a sensory test using a scoring method. At that time, each beverage was scored on the basis of the following criteria as an “evaluation score” for the effect of reducing alcohol feeling. A higher score is preferable.

<Criteria of evaluation points (reduction effect of alcohol feeling)>
5: The effect is felt 4: The effect is felt more 3: The effect is felt 2: The effect is felt a little 1: The effect is hardly felt In addition, the “ease of drinking” of each beverage is based on the following criteria Scored. A higher score is preferable.

<Standard for ease of drinking>
+1: Very easy to drink 0: Easy to drink -1: Difficult to drink -2: Very difficult to drink Further, the total score of "evaluation score" and "ease of drinking" of each panel was calculated as "comprehensive evaluation". The score of “overall evaluation” has the following meaning.

Overall rating of 5.0 or higher: The effect is particularly felt and good as a drink Overall rating greater than 4.0 and less than 5.0: Effective and good as a drink Overall rating of 4.0 or lower: Very effective None or not as tasty as a drink This criterion is also used in other examples.

  The results are shown in Table 1.

  As described above, the effect of reducing the feeling of alcohol and the effect of imparting ease of drinking were obtained when the alcohol content and specific gravity were in a specific range.

Example 2
In accordance with Example 1, a plurality of beverages in which the specific gravity adjusting raw material was changed were produced. In this example, the alcohol content of the beverage was 2.0 v / v% and the specific gravity of the beverage was around 1.030. Moreover, the sweetness degree of the drink was adjusted to 4, the total acid amount was 0.3 w / w%, the sweetness degree / total acid amount was 13.3, and the pH was 3.19. The results are shown in Table 2.

  As described above, regardless of the type of the specific gravity adjusting raw material, an effect of reducing the feeling of alcohol and an effect of imparting ease of drinking were obtained.

Example 3
According to Example 1, a plurality of beverages having different sweetness levels were produced. In this example, the sweetness level was adjusted using fructose-glucose liquid sugar and artificial sweeteners. In addition, the alcohol content of the beverage was 2.0 v / v%, and the specific gravity of the beverage was around 1.030. The total acid amount of the beverage was adjusted to 0.3 w / v% and the pH was adjusted to 3.19. The results are shown in Table 3.

  As described above, it has been clarified that the effect of reducing the feeling of alcohol and the effect of giving ease of drinking are influenced by the sweetness even when the alcohol content and specific gravity are in a specific range.

Example 4
In accordance with Example 1, a plurality of beverages were produced in which the pH of the beverage was changed. In this example, the pH was adjusted with sodium citrate. In addition, the alcohol content of the beverage was 2.0 v / v%, and the specific gravity of the beverage was around 1.030. The sweetness of the beverage was adjusted to 4, the total acid amount was adjusted to 0.3 w / v%, and the sweetness / total acid amount was adjusted to 13.3. The results are shown in Table 4.

  As described above, it was clarified that the effect of reducing alcohol feeling and the effect of giving ease of drinking are influenced by pH even when the alcohol content and specific gravity are in a specific range.

Example 5
In accordance with Example 1, a plurality of beverages were produced in which the alcohol content of the beverage was changed. The specific gravity of the beverage was around 1.030. The beverage was adjusted to a sweetness level of 4, a total acid amount of 0.3 w / v%, a sweetness level / total acid amount of 13.3, and a pH of 3.20. The results are shown in Table 5.

  As described above, it was shown that a beverage having a specific gravity within a certain range is easy to drink when the alcohol content is within a specific range.

Example 6
A beverage in which carbon dioxide gas was contained in the alcoholic beverage produced according to Example 1 was produced. The specific gravity of the beverage was 1.030, and the alcohol content was 2.0 v / v%. Moreover, lemon juice and grapefruit juice were used for fruit juice, and the density | concentration was 1.0 w / w%. The beverage was adjusted to a sweetness level of 4, a total acid amount of 0.3 w / v%, a sweetness level / total acid amount of 13.3, and a pH of 3.20. The results are shown in Table 6.

  As described above, it was shown that when the content of alcohol in the beverage and the specific gravity of the beverage are in a specific range regardless of the presence or absence of carbon dioxide, the alcohol feeling of the beverage is reduced and it is easy to drink.

Claims (14)

The alcohol content is 1.0 v / v% or more and less than 3.0 v / v%,
The said drink whose specific gravity of a drink is 1.015-1.060.   The beverage according to claim 1, wherein the beverage has a specific gravity of 1.015 to 1.050.   The drink of Claim 1 or 2 whose sweetness degree of a drink is 3-10.   The beverage according to any one of claims 1 to 3, wherein the beverage has a pH of 2.50 to 4.00.   The beverage according to any one of claims 1 to 4, comprising one or more carbohydrates.   The beverage according to claim 5, wherein the carbohydrate is selected from the group consisting of monosaccharides, disaccharides, polysaccharides, and dietary fiber.   The beverage according to claim 6, wherein the polysaccharide is at least one selected from the group consisting of dextrin and oligosaccharide.   The beverage according to claim 6, wherein the dietary fiber is selected from the group consisting of indigestible dextrin and polydextrose.   The beverage according to any one of claims 5 to 8, wherein the total content of carbohydrates in the beverage is 10 g / L to 130 g / L.   The beverage according to any one of claims 1 to 9, comprising carbon dioxide gas. A method for producing a beverage having an alcohol content of 1.0 v / v% or more and less than 3.0 v / v%,
Including a step of blending the ingredients of the beverage,
The said manufacturing method whose specific gravity of a drink will be 1.015-1.060.   The manufacturing method according to claim 11, wherein the beverage has a specific gravity of 1.015 to 1.050. A method for reducing the alcohol feeling of a beverage having an alcohol content of 1.0 v / v% or more and less than 3.0 v / v%,
The said method including the process of adjusting the specific gravity of a drink to 1.015-1.060.   The method of Claim 13 including the process of adjusting the specific gravity of a drink to 1.015-1.050.