JP2019062920A - Beverage having added or enhanced alcohol-like taste - Google Patents

Abstract

To provide a beverage having an alcohol-like taste even with low or no alcohol content.SOLUTION: The present invention provides a beverage having an alcohol content of less than 3%, with acesulfame potassium/sucralose (weight ratio) of 11 or more and a concentration of acesulfame potassium of 25 mg/L or more.SELECTED DRAWING: None

Description

  The present invention relates to a beverage having or enhanced with a rosy taste, and a method of imparting or enhancing a rosy taste of the beverage.

  Non-alcoholic beverages (alcohol content less than 1%) such as non-alcoholic beer and non-alcoholic cocktail containing almost no alcohol (ethanol) while imitating the flavor of alcoholic beverages such as beer and cocktails are gaining in popularity. Among non-alcoholic beverages, those having an alcohol content of less than 0.01% and displayed as "alcohol content of 0.00%" have attracted particular attention, and have led to the formation of a new genre. Although these non-alcoholic beverages are common to ordinary beverages such as soft drinks (non-alcoholic beverages) in that they do not contain alcohol (ethanol), they approach the flavor of alcoholic beverages such as model beer and cocktails As quality is designed, consumers are also distinctly different in that they expect such quality.

  Beverages with a low alcohol content of less than 3% and non-alcoholic beverages contain little alcohol, so it is not easy to reproduce the deep flavor and breadth of liquors. In particular, when the alcohol content is extremely low, such as less than 1%, the development of non-alcoholic beverages that satisfy the preferences of consumers expecting a taste like liquor is a problem to be solved for beverage manufacturers.

  As a method of enhancing the alcoholic feeling of the beverage, Patent Document 1 discloses 0.001 weight to food and drink containing 0.01 wt% or more and 10 wt% or less of alcohol and fruit juice and / or carbohydrate containing an organic acid. It is described that poly-gamma-glutamic acid is added so that it becomes% or more and 0.3 weight% or less. In addition, Patent Document 2 describes a method of improving the ripening feeling or the alcoholic feeling of an alcoholic beverage by adding the liquid vinegar obtained by concentrating the vinegar to a specific color tone to the alcoholic beverage. ing.

  Moreover, in the beverage market in recent years, so-called calorie-off type products with reduced calorie (calorie) have gained popularity. Recently, beverages with virtually zero calories and those with zero saccharides and zero saccharides that are substantially free of saccharides and saccharides are particularly popular. Such beverages often contain high-intensity sweeteners. High-intensity sweeteners such as acesulfame potassium and sucralose are used to adjust sweetness in various beverages because they have low calories as compared to sugars.

JP, 2009-268400, A Patent No. 4659727 specification

  The development of a beverage that satisfies the tastes of consumers expecting an alcoholic taste despite the extremely low alcohol content is an important issue for beverage makers, and various studies have been made. An object of the present invention is to provide a new technology capable of imparting or enhancing a taste like sake to a low alcohol content beverage.

The present inventors examined "the sake-likeness" of the alcoholic beverage and found that the full thickness, sweetness and slight bitterness of the alcohol lead to "the sake-like taste" of the alcoholic beverage. Based on this, as a result of considering giving "a taste like sake" to a drink with low alcohol content, the sweetness and slight bitterness possessed by acesulfame potassium, which is a high sweetness degree sweetener, lead to "a taste like liquor" And, it has been found that by mixing a small amount of sucralose in a specific weight ratio to acesulfame potassium, it is possible to impart to the beverage a complex taste reminiscent of the thickness of sake. The balance of bitter and complex taste that leads to this "sake-like taste" can not be achieved with combinations of acesulfame potassium and other high-intensity sweeteners other than sucralose, and also achieved outside the specified weight ratio range could not. That is, the present invention includes, but is not limited to, the following aspects.
(1) Contains acesulfame potassium and sucralose,
Acesulfame potassium / sucralose (weight ratio) is 11 or more,
The concentration of acesulfame potassium is 25 mg / L or more,
Beverage having an alcohol content of less than 3% by volume.
(2) The drink as described in (1) whose acesulfame potassium / sucralose (weight ratio) is 11-300.
(3) The drink as described in (2) whose acesulfame potassium / sucralose (weight ratio) is 11-19.
(4) The drink as described in any one of (1)-(3) whose density | concentration of acesulfame potassium is 750 mg / L or less.
(5) The beverage according to any one of (1) to (4), wherein the alcohol content is less than 1% by volume.
(6) The beverage according to (5), wherein the alcohol content is less than 0.01% by volume.
(7) The beverage according to any one of (1) to (6), which contains carbon dioxide gas.
(8) The drink as described in any one of (1)-(7) whose pH is 2.5 or more and 4 or less. (9) The alcohol content of the beverage and the concentration of acesulfame potassium so that the alcohol content is less than 3% by volume, the concentration of acesulfame potassium is 25 mg / L or more, and the acesulfame potassium / sucralose (weight ratio) is 11 or more. A method of enhancing the liquor-like taste of a beverage or imparting a liquor-like taste to a beverage, comprising adjusting acesulfame potassium / sucralose (weight ratio).

  According to the present invention, although it has a low alcohol content, it has a sweet taste, a thickness, and a taste like sake having a slight bitter taste (in the present specification, "a taste good like liquor", "a taste like liquor", "a feeling of liquor Or "alcoholic feeling" can be provided. The reason why such an effect can be obtained is that the sweetness with some bitterness peculiar to acesulfame potassium leads to the bitterness of liquoriness, and that a small amount of sucralose is mixed in a specific weight ratio. Adds a new flavor to the sweetness and bitterness of acesulfame potassium, and imparts a thick, complex taste to the beverage, so it is speculated that the alcoholic taste of the beverage may be enhanced or imparted. .

  The present invention enhances the liquor-like taste of a beverage by containing acesulfame potassium and sucralose in a specific weight ratio in a beverage having an alcohol content of less than 3%, or less than 1%, and even less than 0.01%. Or give the beverage a taste like liquor.

(Acesulfame potassium and sucralose)
In the beverage of the present invention, acesulfame potassium and sucralose are blended so as to have a predetermined weight ratio. This results in a beverage having an enhanced or provided alcoholic taste despite the low alcohol content or the absence of alcohol.

  Acesulfame potassium is a high-intensity sweetener having a sweetness about 200 times that of sucrose, and has features such as quick onset of sweetness and less post-sweetening. It is also known that the aftertaste has some bitterness.

  Sucralose is a high-intensity sweetener with about 600 times the sweetness of sucrose, and has a post-sweetening taste, but has the characteristic that it has almost no bitterness or astringency like other high-intensity sweeteners. Have.

  Acesulfame potassium and sucralose are high-intensity sweeteners known to those skilled in the art and are commercially available, respectively.

  In the present invention, acesulfame potassium and sucralose are blended such that the weight ratio of acesulfame potassium to sucralose in the beverage (acesulfame potassium / sucralose) (hereinafter also referred to as “A / S”) is 11 or more. When the weight ratio is less than 11, sweetness is noticeable, and a feeling of drinking juice (juiceiness) remains. When the weight ratio is 11 or more, juiceiness disappears, and the bitter, bitter afterglow, and liquor-like puffy taste that seems to lead to "a liquor-like taste" become moderately well-balanced. A favorable sense of liquor (sweetness and thickness, a taste like a sake like a slight bitter taste and a feeling like drinking alcohol) will be felt. If the weight ratio exceeds 300, the complex taste may be slightly reduced and it may be flat and monotonous. Therefore, the weight ratio is preferably 300 or less. The weight ratio is more preferably 11 to 50 in consideration of the degree of enhancement of the feeling of alcohol. Furthermore, in consideration of the good balance as a beverage, the weight ratio is more preferably 11 to 19. The weight ratio is more preferably 11 to 14 in consideration of the finish of the aftertaste.

  The method of blending acesulfame potassium and sucralose into a beverage is not particularly limited, and may be carried out by methods commonly used by those skilled in the art.

  The concentrations of acesulfame potassium and sucralose in the beverage can be determined in accordance with the set value of sweetness in the intended beverage and the range of the above weight ratio. For example, when acesulfame potassium and sucralose are blended so as to have the same sweetness as a 6% sucrose aqueous solution, and acesulfame potassium / sucralose (weight ratio) is 3, acesulfame potassium in the beverage 200 times sweetness of sugar) and sucralose (600 times sweetness of sucrose) may be concentrations of 150 mg / L and 50 mg / L, respectively.

  A small amount of acesulfame potassium and a sweetener or saccharide other than sucralose (hereinafter referred to as "additional sweetener") is added to the beverage of the present invention as long as the effect of enhancing or imparting the alcoholic taste of the present invention is not impaired. In this case, the remaining sweetness of the target sweetness setting value excluding the sweetness due to the additional sweetener may be composed of acesulfame potassium and sucralose as described above.

The sweetness of alcoholic beverages such as ordinary cocktails and chukai ranges from a 1% sucrose aqueous solution to a 15% sucrose aqueous solution, as represented by a sucrose aqueous solution. Considering this point, the above weight ratio and the possibility of adding a small amount of additional sweetener, the concentration of acesulfame potassium in the beverage is 25 mg / L or more, preferably 25 to 750 mg / L. L, preferably 28 to 710 mg / L, more preferably 29 to 710 mg / L, and most preferably 30 to 650 mg / L. The concentration of sucralose is calculated from the concentration of acesulfame potassium and the above weight ratio, and is preferably 1 mg / L or more, more preferably 2 mg / L or more.

  The concentrations of sucralose and acesulfame potassium in the beverage of the present invention can be analyzed and quantified under the following conditions.

<Sucralose>
・ Column: Zorbax eclipse plus C18
Mobile phase: Mixture of 5 mM ammonium acetate aqueous solution / 5 mM ammonium acetate in acetonitrile (ACN) solution (the ratio of both is changed from 5/95 to 40/60 in 15 minutes)
・ Flow rate: 0.2 ml / min
Temperature: 40 ° C
Detector: Mass detector (tandem mass: MS / MS, ESI (−), m / z 395 → 359)
Injection volume: 1 μL
<Acesulfame potassium>
・ Column: Cadenza CD-C-18
Mobile phase: ACN / 10 mM ammonium formate (13/87)
・ Flow rate: 1.0 ml / min
Temperature: 37 ° C
・ Detector: UV detector (210 nm)
Injection volume: 1 μL.

  The present invention, as described above, imparts a liquor-like taste to a beverage with a low alcohol content or no alcohol by combining acesulfame potassium, which is a high sweetness degree sweetener, with sucralose in a specific weight ratio. Based on what we have found. As shown in the examples described later, the above-mentioned effects were not obtained when other high-intensity sweeteners other than the combination of acesulfame potassium and sucralose were combined to have the same weight ratio. The effect of "providing or enhancing a rosy taste" of the present invention is an effect obtained when acesulfame potassium and sucralose are combined in a specific weight ratio among various combinations of high-intensity sweeteners. The "sweetness imparting or enhancing" effect of high-intensity sweeteners has never been reported, and has been found for the first time by the present inventors.

(Beverage with a taste like sake or added)
As described above, the beverage of the present invention has an alcohol content of less than 3%, and contains acesulfame potassium and sucralose in a specific weight ratio. Although the beverage of the present invention has a low alcohol content of less than 3%, it can be felt that the liquor-like taste is enhanced or imparted.

In the present invention, even in a drink having a very low alcohol content or a drink containing no alcohol at all, a liquor-like taste can be imparted or enhanced. Thus, the alcohol content may be less than 1%, even less than 0.5%, or even less than 0.01%. In the present invention, "alcohol" refers to ethanol unless otherwise noted. The alcohol content refers to the volume% of ethanol. The alcohol content (vol% of ethanol) of the beverage of the present invention can be measured using a known method. For example, it can be measured by the method described in the National Tax Agency's predetermined analysis method (Heisei 19 National Tax Agency, Regulation No. 6, revised on June 22, 2007), and when the amount of alcohol is extremely small,
It can be analyzed using gas chromatography (GC).

  The type of beverage is not particularly limited as long as it is a drinking liquid having an alcohol content of less than 3%, and for example, carbonated beverages, fruit beverages, vegetable beverages, tea beverages, sports beverages, milk beverages, water, various alcohols Beverages can be mentioned. As various alcoholic beverages, spirits (for example, spirits such as gin, vodka, rum, tequila and news spirits, and alcohols for raw materials, etc.), liqueurs, whiskeys (for example whiskey, brandy etc.), shochu, etc And wine, beer and other brewed liquors, but it is not limited thereto. A beverage can be prepared using one or more of these.

  To the beverage of the present invention, other high-intensity sweeteners or sugars may be added in a small amount, as long as the effects of the present invention (improvement or enhancement of a rosy taste) are not impaired. High-intensity sweeteners refer to natural sweeteners and synthetic sweeteners that have a stronger sweetness than sucrose. For example, peptide sweeteners such as aspartame, alitame, neotame and glycyrrhizin; stevia sweeteners (stevia extract, enzyme-treated stevia obtained by enzymatically treating stevia and adding stevia, and rebaudio which is a sweetening component contained in stevia And glucoside sweeteners such as licorice extract; sucrose derivatives; and synthetic sweeteners such as saccharin and neohesperidin dihydrochalcone. Examples of sugars include sucrose, glucose, fructose, fructose glucose syrup and the like. For example, even when the sweetness of about 30% when the sweetness of the whole beverage is 100% is constituted by sweeteners or saccharides other than acesulfame potassium and sucralose, the "providing the taste like the sake of the present invention" Or "enhancement" effect is obtained. "Sweetness" refers to the sweetness intensity of a sweetener based on the sweetness of sucrose, and the literature refers to what kind of sweetness various high-intensity sweeteners and saccharides have. Etc., it can be easily known.

  In addition to the above, various additives and the like may be added to the beverage of the present invention as in a normal beverage. As various additives, for example, fruit juice, flavor, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like can be blended.

  The pH of the beverage of the present invention is preferably 2.5 or more and 4 or less, more preferably 2.5 or more and 3.5 or less. If the pH of the beverage is in such an acidic range, the aroma-like aroma and the sourness reminiscent of the fruit can be combined to enjoy the refreshing feeling of the fruit Chuhai-like, and some snails with sourness This is preferable because it evokes the bitter taste of sake and enhances the sense of sake.

  The beverage of the present invention may be a carbonated beverage. When the present invention is applied to a carbonated beverage, the aroma-like aroma and the foaming sensation of carbon dioxide can be combined to enjoy the refreshing feeling of Chuhai-like, and the foaming sensation of carbon dioxide recalls the bitter taste of liquor and causes a sense of liquor Carbonated beverages are one of the preferred embodiments of the present invention.

  Carbon dioxide can be applied to the beverage using methods commonly known to those skilled in the art, for example, 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 piping using a mixer such as a carbonator, or the beverage may be absorbed by the beverage by spraying the beverage into a tank full of carbon dioxide May be mixed with the beverage and carbonated water. The carbon dioxide gas pressure is adjusted using these means as appropriate. The carbon dioxide gas may be applied to the beverage base or may be applied after the addition of acesulfame potassium and sucralose to the beverage base.

The gas pressure in the case of being a carbonated beverage is not particularly limited, but is preferably 1.0 to 3.5 kgf / cm ² , more preferably 1.2 to 2.5 kgf / cm ² . In the present invention, the carbon dioxide gas pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Denshi Kogyo. For example, the sample temperature is set to 20 ° C., and in the gas volume measuring device, degassing (snift) in air in the container, shaking, and carbon dioxide gas pressure are measured.

  The beverage of the present invention can be made into a container-packed beverage through processes such as sterilization and containerization, if necessary. For example, a container-packed beverage can be manufactured by filling a container with a beverage composition followed by heat sterilization such as retort sterilization or a method of sterilizing the beverage composition and filling the container with the container.

  More specifically, in the case of a metal container-packed beverage such as a can, the container can be filled with a predetermined amount of the beverage composition of the present invention and sterilized (for example, 65 ° C., 10 minutes). In the case of using as a bottle, a paper pack, a bottle beverage, a can beverage, or a pouch beverage, for example, FP or UHT sterilization held at 90 to 130 ° C. for 1 to 60 seconds may be performed to fill a predetermined amount. When the beverage composition of the present invention is used as a container-packed beverage, either a hot pack filling method or an aseptic filling method can be used.

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

Example 1
In an aqueous solution with a 2% alcohol content, Acesulfame potassium (having 200 times the sweetness of sucrose) and sucralose (having 600 times the sweetness of sucrose) have the same sweetness as a 6% sucrose solution, Various samples were prepared by adding to water at a weight ratio shown in Table 1 below. Specifically, if A / S = 3, 15 mg of acesulfame potassium and 5 mg of sucralose are weighed, added to 50 ml of ion-exchanged water, thoroughly stirred, and visually confirmed that there is no undissolved matter. Then, an alcohol was added so that the alcohol content became 2%, ion-exchanged water was further added, and the volume was adjusted to 100 ml with a measuring flask to obtain a beverage model solution. Acesulfame potassium was used under the trade name Sanet (registered trademark) (sold by Nutrinova Japan Co., Ltd.), and Sucralose was used under the trade name Sucralose (sold by San-Ei Gen FFI, Inc.). Similarly, a beverage model liquid was prepared to have the weight ratio in Table 1. As a control product, only acesulfame potassium and only sucralose were similarly prepared. In Table 1, "A" represents acesulfame potassium and "S" represents sucralose.

  Five expert panelists as to whether or not the imparting or enhancing effect of the sense of alcohol (sweetness and thickness, a pleasant taste like alcohol with a slight bitterness, feeling like drinking alcohol) can be felt in various samples obtained Therefore, the sensory evaluation was performed in six steps from 6 points to 1 point, with 6 points as “very good feeling” and 1 point as “not feeling”. The evaluation results of five panelists are totaled, "-" when the average value is 1 or more and less than 2, "±" when 2 or more and less than 3 and "+", 4 or more and 5 when 3 or more and less than 4 In the case of less than "++", in the case of 5 or more is "+++". The results are shown in Table 1.

According to the results in Table 1, a bitter taste is felt when the acesulfame potassium / sucralose (weight ratio) is 6 or more for the sample having an alcohol content of 2%, and a bitter taste is increased at 9 or more, and the feeling of liquor rises. In the case of 10 or less, it can be seen that the sweetness is noticeable and the juiceiness remains. Juiceiness is at the other end of the so-called feeling like drinking alcohol. When acesulfame potassium / sucralose (weight ratio) becomes 11 or more, juiceiness disappears, and bitter taste like alcohol's sharp taste, afterglow, and taste like liquor become moderately felt, and the balance is balanced. It can be seen that a good favorable sense of alcohol is obtained. When the weight ratio is 15 or more, the bitter finish is slightly reduced, but it is understood that a well-balanced and desirable sake feeling can be obtained up to 19 or less. When the weight ratio is 20 to 297, it can be understood that the bitter taste and ego taste of alcohol comes to be felt, but a crisp sense of liquor is also felt.

(Example 2)
As shown in Table 2 below, evaluations similar to those of Example 1 were performed with various alcohol contents. The sweetness of the sample was equivalent to a 6% sucrose aqueous solution as in Example 1, and acesulfame potassium / sucralose (weight ratio) was 13 (acesulfame potassium 243.75 mg / L, sucralose 18.75 mg / L). The results are shown in Table 2.

  From the results in Table 2, it can be seen that when the alcohol content is less than 3%, the enhancement or imparting effect of the present invention can be confirmed. In particular, it can be seen that, even with a sample containing no alcohol (alcohol content: 0%), the feeling of alcohol is noticeable. On the other hand, when the alcohol content is 3% or more, since the taste of the contained alcohol comes to be felt, the effect of the present invention (enhancement or addition of the feeling of alcohol) becomes difficult to understand.

(Example 3)
As shown in Table 3 below, in place of acesulfame potassium or sucralose, another high-intensity sweetener was used, and the same evaluation as in Example 1 was performed. The high-intensity sweeteners used are aspartame (200 times as sweet as sucrose), neotame (10,000 times as sweet as sucrose). Aspartame uses trade name: PAL SWEET DIET (registered trademark) (sold by: Ajinomoto Co., Ltd.), and neotame is a neotame 2% formulation, trade name: Mirasy (registered trademark) 200 (sold by: DSP A beverage model liquid was prepared in the same manner as in Example 1 using Gokyo Food & Chemical Co., Ltd.). The alcohol content of the beverage is 2%, and the sweetness of the beverage is equivalent to a 6% sucrose aqueous solution. The results are shown in Table 3 (in Table 3, "ace K" is acesulfame potassium and "scra" is sucralose).

  From the results in Table 3, it can be seen that when aspartame or neotame is used instead of acesulfame potassium or sucralose, the effect of enhancing the sense of alcohol can not be obtained.

(Example 4)
In addition to acesulfame potassium and sucralose, the effect of the present invention on enhancing the feeling of liquor was examined when other sweeteners were added. Specifically, in preparation of a beverage having an alcohol content of 2% and a sweetness equivalent to a 6% aqueous solution of sucrose, in addition to acesulfame potassium and sucralose, high sweetness sweeteners or saccharides shown in Table 4 below are added The sense of alcohol was evaluated in the same manner as in Example 1. In Table 4, what is written as “10% in sweetness” means that 10% of the total beverage when the sweetness (sweetness equivalent to 6% sucrose aqueous solution) is 100% with acesulfame potassium It means that it comprised by the sweetness of the sweetener or saccharides ("additional sweetener" in Table 4) added except sucralose. The acesulfame potassium / sucralose (weight ratio) in each beverage is all 13 and the sweetness of fructose glucose syrup is 0.755 times that of sucrose. The results are shown in Table 4 (in Table 4, “A / S” represents acesulfame potassium / sucralose (weight ratio)).

  From the results in Table 4, it can be seen that the enhancing effect of the present invention can be seen even when a high sweetness sweetener or saccharide other than acesulfame potassium and sucralose is added.

(Example 5)
A lemon- or peach-flavored beverage base having an alcohol content of 0.00% (without alcohol) or 2% is prepared, and acesulfame potassium and sucralose are added thereto in the weight ratio shown in Table 5 below. And carbon dioxide gas was applied to prepare a beverage. The sweetness of the lemon-flavored beverage was equivalent to a 4% aqueous solution of sucrose, and the sweetness of the peach-flavored beverage was equivalent to an aqueous solution of 8% sucrose.

<Lemon flavored beverage>
3.0 g / L of lemon concentrated juice, 2.6 g / L of acidulant, and 1.0 g / L of lemon flavor were dissolved in ion exchange water. An alcohol was added to the alcohol having a 2% alcohol content. Acesulfame potassium and sucralose are added to the obtained beverage base at a weight ratio shown in Table 5 (the sweetness of the beverage is equivalent to a 4% sucrose aqueous solution), and the carbon dioxide gas pressure is 1.8 kgf / cm. ^It was given to be ² to make a lemon-flavored beverage.

<Peach flavored beverage>
The peach concentration fruit juice 2.2g / L, the acidulant 2.6g / L, and the peach flavor 1.0g / L were melt | dissolved in ion-exchange water. An alcohol was added to the alcohol having a 2% alcohol content. Acesulfame potassium and sucralose are added to the obtained beverage base at a weight ratio shown in Table 5 (the sweetness of the beverage is equivalent to an 8% sucrose aqueous solution), and the carbon dioxide gas pressure is 1.8 kgf / cm. ^{It was provided} to be ² and used as a peach flavored beverage.

  The taste of each beverage was evaluated in the same manner as described in Example 1. The results are shown in Table 5 (in Table 5, "A" represents acesulfame potassium and "S" represents sucralose).

  From the results in Table 5, in the beverage containing lemon-like or peach-like carbonic acid, when acesulfame potassium / sucralose (weight ratio) is 3, it has a juice-like taste and no alcoholic feeling, but the above ratio In the case of 13 or 14, it is understood that the beverage is provided with a sense of alcohol (in the case of 0.00% of alcohol) or enhanced (in the case of 2% of alcohol).

Claims (6)

A beverage containing acesulfame potassium and sucralose, wherein
Acesulfame potassium / sucralose (weight ratio) is 11 to 19,
The concentration of acesulfame potassium is 25 mg / L or more and 650 mg / L or less,
Alcohol content is less than 3% by volume,
The beverage containing carbon dioxide gas.   The beverage according to claim 1, wherein acesulfame potassium / sucralose (weight ratio) is 11-14.   The beverage according to claim 1 or 2, wherein the concentration of acesulfame potassium is 325 mg / L or less.   The beverage according to any one of claims 1 to 3, wherein the alcohol content is less than 1% by volume.   The beverage according to claim 4, wherein the alcohol content is less than 0.01% by volume.   The beverage according to any one of claims 1 to 5, wherein the pH is 2.5 or more and 4 or less.