PRODUCTION METHOD OF LOW ALCOHOLIC SUGARLESS BEVERAGE SUPPRESSED IN ALCOHOLIC FEELING AND HARMONIZED IN SWEETNESS AND SOUR TASTE

• Main Authors: OKADA YOSHIMUNE, HIURA TAKEHIKO, KITO HIDEAKI
• Format: Patent
• Language: English
• Published: 24.02.2011
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; SPIRITS; VINEGAR; WINE

PROBLEM TO BE SOLVED: To provide a production method of a low alcoholic sugarless beverage properly suppressed in alcoholic feeling and harmonized in sweetness and sour taste. SOLUTION: The production method of a low alcoholic sugarless beverage suppressed in alcoholic feeling and harmonized in sweetness and sour taste, is a production method of a low alcoholic sugarless beverage containing carbon dioxide gas having a carbon dioxide gas pressure of 0.1-0.4 MPa (gas pressure at 20°C) and having an alcoholic concentration of 1-10 v/v% and a pH of 2.3-4.0, wherein, the concentration of the high sweetness sweetener and acidity, in the beverage, are adjusted so that the sucrose conversion concentration Cs (w/v%) of sweetness of the beverage, in terms of the sucrose concentration the sweetness by the high sweetness sweetener in the beverage, and the citric acid conversion acidity A (w/v%) of the beverage, in terms of the citric acid concentration the acid concentration by an acidity providing material of the beverage, satisfy relational expression (1) (5.73<Cs+A<11.27) and relational expression (2) (20<Cs/A<85). COPYRIGHT: (C)2011,JPO&INPIT