TWI662120B - Low alcohol drinks - Google Patents

Abstract

The present invention provides a novel technique that can enhance the wine-like taste in low-alcohol beverages. Molar ratio and alcohol content of Na ⁺ / K ⁺ in low-alcoholic beverages are adjusted to a certain range, and the beverage contains carbonic acid.

Description

Low alcohol drinks

The present invention relates to a low-alcohol beverage with enhanced alcohol-like taste, a method for manufacturing the same, and a method for enhancing the alcohol-like taste of a low-alcohol beverage. In addition, the present invention also relates to a beverage base for dilution for making the beverage.

Beverages with a low alcohol content, such as beverages with an alcohol content of less than 3.0 v / v%, tend to have a lack of alcohol-like taste due to alcohol. Therefore, development of a low-alcohol beverage that satisfies the tastes of consumers expecting a wine-like taste is being sought.

In connection with this, Patent Document 1 describes that by condensing edible vinegars in a specific color tone and adding the obtained liquid edible vinegars to alcoholic beverages, the maturity of alcoholic beverages or Ways to improve alcohol.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. 2007-190017

If the technology disclosed in Patent Document 1 is used, there is a concern that the taste of the vinegar will affect the flavor of the beverage. As a result, novel means are being sought which have fewer such problems and which enhance the taste of wine. The object of the present invention is to provide a novel technique that can enhance the taste of wine-like in a low-alcohol beverage.

As a result of an in-depth review by the inventors, it was found that if the molar ratio of Na ⁺ / K ⁺ is adjusted to a specific range in an alcoholic beverage with a relatively low alcohol content in a specific range, the alcohol-like taste of the alcoholic beverage can be enhanced . Furthermore, it was found that if carbonic acid was added to the beverage, this effect would become more significant.

The present invention relates to the following, but is not limited thereto.

(1) A beverage, which is a beverage with an alcohol content of 1.0 v / v% or more and less than 3.0 v / v%, and contains Na ⁺ and K ⁺ , and the molar ratio of Na ⁺ / K ⁺ is 0.5 to 60, The Na ⁺ concentration is 0.03 to 1.1 g / L and contains carbonic acid.

(2) The beverage according to (1), wherein the molar ratio of Na ⁺ / K ⁺ is 0.7 to 22.

(3) The beverage according to (1) or (2), wherein the carbon dioxide gas pressure at 20 ° C is 0.8 to 3.5 kgf / cm ² .

(4) The beverage according to any one of (1) to (3), further comprising a high-sweetness sweetener.

(5) The beverage according to any one of (1) to (4), further comprising a sour material.

(6) The beverage according to any one of (1) to (5), further comprising fruit juice and / or vegetable juice.

(7) The beverage according to any one of (1) to (6), wherein Na ⁺ is derived from a group selected from the group consisting of sodium citrate, sodium lactate, sodium chloride, fruit juice, and water At least one of them.

(8) The beverage according to any one of (1) to (7), wherein K ⁺ is derived from at least one selected from the group consisting of potassium citrate, potassium acetolactone, fruit juice, and water One.

(9) A method for producing a beverage, which 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 includes the following steps: Na ⁺ and K ^{+ in} the drink A step of adjusting the content of Na ⁺ / K ^{+ to} a molar ratio of 0.5 to 60; a step of adjusting the concentration of Na ⁺ in the beverage to 0.03 to 1.1 g / L; and a step of making the beverage containing carbonic acid.

(10) A method for enhancing the wine-like taste of a beverage having an alcohol content of 1.0 v / v% or more and less than 3.0 v / v%, and comprising the following steps: Na ⁺ and to adjust the content of K ⁺ Na ⁺ / K ⁺ molar ratio of from 0.5 to 60, become step; adjusting the concentration of the beverage into Na ⁺ 0.03 ~ 1.1g / L of the step; and causing the carbonated beverage comprises the steps of .

(11) A beverage base material, which is a beverage base material for dilution, and contains Na ⁺ and K ⁺ . The molar ratio of Na ⁺ / K ⁺ in the beverage base material is 0.5 to 60. The alcohol content of the drinkable beverage obtained after dilution is 1.0 v / v% or more and less than 3.0 v / v%, the Na ⁺ concentration in the beverage is 0.03 to 1.1 g / L, and the beverage contains carbonic acid.

(12) The method for producing a beverage according to any one of (1) to (8), which comprises a step of diluting the beverage base according to (11) with a diluent.

The invention can enhance the wine-like taste of low-alcohol beverages. In this specification, "alcohol-like taste" means a compound taste composed of alcohol-specific sweetness, bitterness, complexity, weight, and irritation, which is felt when drinking alcoholic beverages.

The present invention combines a specific range of alcoholic strength, a specific range of Na ⁺ / K ⁺ molar ratio, and carbonic acid in the beverage with other characteristics as appropriate.

(Alcohol content)

The alcohol content in the beverage of the present invention is 1.0v / v% or more and less than 3.0v / v%, preferably 1.0v / v% ~ 2.9v / v%, more preferably 1.0v / v% ~ 2.7v / v%, even better is 1.0v / v% ~ 2.5v / v%. The method of adjusting the alcohol content may be any known method such as adjusting the amount of the alcohol component to be added.

The term "alcohol" described in this specification means "ethanol" unless otherwise specified. In this specification, the alcohol content of a beverage means the alcohol content (v / v%) in the beverage. Although it can be measured by any known method, for example, it can be measured by a vibrating density meter. Determination. Specifically, a sample prepared by filtering or ultrasonically discharging carbonic acid gas from a beverage can be prepared. Then, the sample is subjected to direct fire distillation, and the density of the obtained distillate at 15 ° C is measured. "Analysis of Alcohol Content and Density (15 ° C) and Specific Gravity (15/15 ° C) in Table 2" of the attached table of the analysis method established by the Taxation Agency (Heisei 19 Taxation Agency Order No. 6, revised on June 22, 2007) Table "is calculated by conversion.

(Na ⁺ and K ⁺ )

Described in the present specification, Na ⁺ and K ^+, respectively, means that the sodium ion based and potassium ions, Na ⁺ / K ⁺ molar ratio of the amount of Na ⁺ line (mole) obtained by dividing the value of K ⁺ amount (mole). The molar ratio in the beverage of the present invention is 0.5 to 60, preferably 0.7 to 22, more preferably 2.0 to 22, and even more preferably 4.0 to 10.

Although the range of the concentration of Na ⁺ in the beverage is not particularly limited, in order to enhance the wine-like taste, it is generally considered that a certain level of Na ^{+ is required} . Typically, the concentration of Na ⁺ in the beverage is 0.03 to 1.1 g / L, preferably 0.05 to 0.6 g / L, and more preferably 0.1 to 0.6 g / L. In addition, although the range of the concentration of K ⁺ in the beverage is not particularly limited, typically, the concentration of K ⁺ in the beverage is 0.0005 to 2.2 g / L, preferably 0.0008 to 1.0 g / L.

Na ⁺ and K ⁺ are derived from various ingredients contained in beverages. Na ^{+ is} preferably derived from at least one selected from the group consisting of sodium citrate, sodium lactate, sodium chloride, fruit juice, and water. More preferably, Na ⁺ is derived from sodium citrate. Among sodium citrate, there are one sodium salt, disodium salt, and trisodium salt, and the sodium citrate used in the present invention may be all or a mixture of these. In addition, K ^{+ is} preferably derived from at least one selected from the group consisting of potassium citrate, potassium acetolactone, fruit juice, and water. Among potassium citrate, there are one potassium salt, dipotassium salt, and tripotassium salt. The potassium citrate used in the present invention is all of them, or a mixture of these. More preferably, K ⁺ is derived from potassium citrate and / or potassium acetolactone.

For the measurement of the amounts of Na ⁺ and K ⁺ , any known method may be used. The amount of Na ⁺ and K ⁺ can be adjusted by a known method, for example, by adjusting the amount of the components to be supplied.

(Carbonic acid gas)

The beverage of the present invention contains a carbonated gas. Carbonic acid gas can be imparted to beverages by methods commonly known to those skilled in the art. For example, although not limited to this, carbon dioxide can be dissolved in beverages under pressure. Carbonators from Tuchenhagen can also be used. The mixer mixes carbon dioxide with the beverage in the piping. In addition, the carbon dioxide is absorbed by the beverage by spraying the beverage into a tank filled with carbon dioxide, and the beverage and the carbonated water can also be mixed. It is appropriate to use these means to adjust the carbon dioxide gas pressure.

Although the carbonate gas pressure of the beverage of the present invention is not particularly limited, it is preferably 0.7 to 3.5 kgf / cm ² , and more preferably 0.8 to 2.8 kgf / cm ² . In addition, the carbon dioxide gas pressure may be 0.8 to 2.5 kgf / cm ² . In the present invention, the pressure of carbonic acid gas can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. For example, the temperature of the sample is set at 20 ° C, and the gas in the air in the container is exhausted (exhausted) and vibrated in the gas volume measuring device, and then the pressure of the carbon dioxide gas is measured. In this specification, unless otherwise specified, carbon dioxide gas pressure means carbon dioxide gas pressure at 20 ° C.

(High-sweetness sweetener)

The beverage of the present invention may also contain a high-sweetness sweetener.

The use of the term "high-sweetness sweetener" in this specification means a natural sweetness that has a stronger sweetness (e.g., has several to hundreds of times the sweetness of sucrose) compared to sucrose. Flavors and synthetic sweeteners. Examples of such high-sweetness sweeteners include peptide sweeteners. Examples Such as Aspartame, Alitame, etc .; sugar-based sweeteners, such as stevia sweeteners (including stevia extract, enzyme treatment of stevia and addition of glucose, enzyme-treated stevia And stevia diglycoside A), licorice extract, etc., which has the best sweetness among the sweet components of stevia; sucrose derivatives, such as sucralose; etc .; In the present invention, one or two or more selected from the group consisting of potassium acetolactone, sucralose, aspartame, neotame, glycyrrhizin, and stevia are preferred.

In the case where a high-sweetness sweetener is included in the beverage of the present invention, its type and concentration may be appropriately determined according to the quality or sweetness of the sweetness required for the beverage. For example, in the case where the high-sweetness sweetener is potassium acetolactone, the blending amount is in the beverage of the present invention, preferably 0.0005 to 0.090 w / v%, and more preferably 0.005 to 0.07 w / v%, more preferably 0.01 ~ 0.05w / v%. In the case where the high-sweetness sweetener is sucralose, the blending amount is in the beverage of the present invention, preferably 0.0001 to 0.04 w / v%, more preferably 0.001 to 0.03 w / v%, and even more preferably 0.005 ~ 0.02w / v%. These concentrations can be measured by a known method such as the HPLC method. Other high-sweetness sweeteners can also be formulated into beverages in any of the above concentration ranges.

(Sour taste)

The beverage of the present invention may also contain a sour flavor. The sour flavor is mentioned before it does not adversely affect the effect of the present invention. Although it is not particularly limited, for example, it can be selected from phosphoric acid, citric acid, malic acid, ascorbic acid, A group of tartaric acid, succinic acid, lactic acid, gluconic acid, fumaric acid, acetic acid, and salts thereof. Since these systems have different sourness and taste, they can be selected according to the type of beverage. In addition, depending on the purpose, two or more types of sour ingredients may be used in combination. In the case where the beverage of the present invention contains a sour flavor, the amount of the sour flavor relative to the beverage of the present invention can be determined according to the flavor or purpose of the beverage. The amount of the sour material is typically 1.0 to 4.0 g / L in the beverage.

(Fruit and vegetable juice)

The beverage of the present invention may also contain fruit juice and / or vegetable juice. Typical beverages containing fruit juices and / or vegetable juices are sparkling wines or cocktails. The fruit juice is any form of pure fruit juice obtained by extracting the fruit and using the obtained fruit juice as it is, or concentrated fruit juice. In addition, transparent fruit juices and cloudy fruit juices can also be used. Whole fruit juices obtained by crushing the whole fruit including the outer skin of the fruit and removing only the coarse and solid solids such as seeds can be used. Fruit pulp, or fruit juice obtained by crushing or extracting the pulp of dried fruits. Vegetable juice can also be used in the same form as the above-mentioned fruit juice.

Although the type of the fruit juice is not particularly limited, examples thereof include citrus fruit juice (orange fruit juice, Wenzhou mandarin fruit juice, grapefruit fruit juice, lemon fruit juice, lime fruit juice, citron fruit juice, Iyo orange fruit juice, summer orange fruit juice, bayous fruit orange fruit juice, Citrus Juice, Flat Tangerine Juice, Smelly Orange Juice, etc.), Apple Juice, Grape Juice, Peach Juice, Tropical Fruit Juice (Bromeliad Juice, Guava Juice, Banana Juice, Mango Juice, West India) Cherry juice, lychee juice, papaya juice, passion fruit juice, etc.), fruit juices of other fruits (plum juice, pear juice, apricot juice, plum juice, berry juice, kiwi fruit juice, etc.), strawberry juice, cantaloupe juice, etc. These juices can be used alone or in combination of two or more. Examples of the types of vegetable juice include tomato juice and carrot juice. Vegetable juices may be used alone or in combination of two or more. In addition, a fruit juice and a vegetable juice may be combined.

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

In the present invention, the "juice ratio" in the beverage is set to be calculated by the following conversion formula using the blended amount (g) of the juice prepared in 100 g of the beverage. In addition, the concentration ratio is calculated based on the JAS standard, and is set to be divided by the refraction meter reading of sugars such as sugar and honey added to the juice.

Juice ratio (w / w%) = <prepared fruit juice amount (g)> x <concentration ratio> / 100mL / <specific gravity of beverage> x100

Although the content of the vegetable juice in the beverage of the present invention is not particularly limited, it is typically 0 to 100 w / w%. Here, the content of vegetable juice is determined based on the content of fruit juice converted into the above-mentioned fruit juice ratio.

(Other ingredients)

In addition to the beverages of the present invention, the present invention will not harm the present invention. As mentioned before, the additives commonly formulated in beverages, such as spices, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, etc. can also be blended.

(Drink base for dilution)

On the other hand, the present invention is a beverage base for dilution. The "drink base for dilution" described in this specification means not a product to be consumed as it is, but a product prepared for dilution after being diluted with a diluent. These include, for example, cocktail drinks, concentrated drinks, and the like. When the beverage base for dilution of the present invention is diluted, the above-mentioned beverage of the present invention can be prepared.

Before the beverage obtained by dilution meets the conditions of the beverage of the present invention, the dilution rate is not limited, but typically, the dilution rate is 2 or 3 times or more by weight ratio, up to about 20 times. Dilution is sometimes also shown on the product. Examples of the diluent include water, carbonated water, tea, and an aqueous solution of alcohol (including alcohol).

The molar ratio of Na ⁺ / K ^{+ in} the beverage base is the same as that described above for the beverage of the present invention.

On the other hand, the alcohol content and the Na ⁺ concentration are provided before the beverage obtained by diluting the beverage base satisfies the above numerical range of the beverage of the present invention, and the values in the beverage base are not limited. However, the typical alcohol content of the beverage base is 2.0v / v% ~ 60v / v%, preferably 2.0v / v% ~ 54v / v%, more preferably 2.0v / v% ~ 50v / v% . In addition, the typical Na ⁺ concentration in the beverage base is 0.06-22 g / L, preferably 0.10-12 g / L. In addition, the typical concentration of K ^{+ in} the beverage base is 0.001 to 44 g / L, preferably 0.0016 to 20 g / L.

In addition, the beverage base does not need to contain carbonic acid as long as the diluted beverage contains carbonic acid. Carbonic acid may be contained in the beverage base, or may be added to the beverage using carbonated water at the time of dilution, or both. The carbonate gas pressure of the beverage obtained by diluting the beverage base is the same as that described above for the beverage of the present invention.

The beverage base may further contain other ingredients described above with respect to the beverage of the present invention.

(Beverage manufacturing method and wine-like enhancement method)

On the other hand, 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%. The method includes the following steps.

The step of adjusting the content of Na ⁺ and K ⁺ in the beverage to a molar ratio of Na ⁺ / K ^{+ to} 0.5 to 60; the step of adjusting the concentration of Na ⁺ in the beverage to 0.03 to 1.1 g / L; And the step of making the beverage contain carbonic acid.

The method may further include a step of adjusting the alcohol content of the beverage to 1.0 v / v% or more and less than 3.0 v / v%.

The alcohol content in the beverage, the molar ratio of Na ⁺ / K ⁺ , the method for adjusting the concentration of Na ⁺ , and the method including carbonic acid are the same as those described above for the beverage. The timing is also unlimited. For example, the above steps may be performed simultaneously, or individually, or the order of the steps may be changed. It is only necessary to satisfy the above conditions for the finally obtained beverage. In addition, the preferable ranges of the alcohol content, the molar ratio of Na ⁺ / K ⁺ , the concentration of Na ⁺ , and the pressure of carbonic acid gas are as described above for the beverage. In addition, the specific examples or amounts of the other ingredients added are the same as those described for the beverage.

The manufacturing method of the present invention can enhance the wine-like taste of a beverage. Therefore, on the other hand, this manufacturing method is a method which enhances the wine-like taste of a drink.

(Container-filled beverage or diluent beverage base)

The beverage or the beverage base for dilution according to the present invention may be in the form of container filling if necessary. The form of the container may include, but is not limited to, metal containers such as cans, PET bottles, paper packaging, bottles, and bags. For example, it can be produced by filling the container of the beverage or dilution beverage base of the present invention with a method such as retort sterilization, or by sterilizing the beverage or beverage base with the container. Sterilized containers filled with products.

(Value range)

If it is described for clarity, the numerical range indicated by the lower limit value and the upper limit value in this specification, that is, “lower limit value to upper limit value” includes such lower limit value and upper limit value. For example, the range represented by "1 ~ 2" includes 1 and 2.

[Example]

The following is a description of the present invention based on examples, but the present invention is not limited to these examples.

(Example 1)

Confirm that the alcohol content, the mole ratio of Na ⁺ / K ⁺ , and carbonic acid will not affect the taste of wine. Specifically, a plurality of types of beverages were prepared by changing the alcohol content (v / v%) and the molar ratio. Sodium citrate was used as a source of Na ⁺ , and potassium citrate was used as a source of K ⁺ . In addition, carbonic acid is reviewed for cases where carbonic acid is not included and cases where carbonic acid is included.

A trained professional judge evaluates the degree of imparting wine-like taste to the obtained beverage through a functional test using a scoring method. At this time, for each beverage, the degree of enhancement of sweetness, bitterness, complexity, weight, and irritation peculiar to alcohol is comprehensively evaluated. 5 professional judges rated the degree of wine-like taste to a perfect score of 6 points: "very fully felt" = 6 points, "fully felt" = 5 points, "feeled" = 4 points, "slightly "Perceived" = 3 points, "Weakly felt" = 2 points, "Unable to feel" = 1 point for evaluation, and the average of the evaluation points was calculated. Depending on the average score, the following five stages of evaluation are set.

The average score is less than 1 ~ 2: "-"

Average score is less than 2 ~ 3: "±"

Average score is less than 3 ~ 4: "+"

The average score is less than 4 ~ 5: "++"

Average score above 5: "+++"

This evaluation criterion is also used in other embodiments.

The results are shown below. Table 1 shows the results for carbonated beverages, and Table 2 shows the results for carbonated beverages.

As described above, the effect of imparting wine-like taste can be obtained when the alcohol content and the molar ratio of Na ⁺ / K ⁺ are in a specific range. In addition, this effect is significantly more excellent in the presence of carbonic acid.

(Example 2)

Based on Example 1, the alcohol content was changed to produce a plurality of beverages. In this embodiment, the carbon dioxide gas pressure is set to 1.8 kgf / cm ² , and the molar ratio of Na ⁺ / K ⁺ is set to 0.74 or 54.04. The results are shown below. When the alcohol content is 2.9 v / v% or less, an excellent wine-like taste imparting effect can be obtained. The content of Na ⁺ in the beverage was 0.09 g / L or 2.30 g / L.

(Example 3)

Based on Example 1, a variety of beverages were produced by changing the gas pressure. In this embodiment, the alcohol content is set to 2.0 v / v%, the molar ratio of Na ⁺ / K ⁺ is set to 9.93, and the concentration of Na ⁺ is set to 0.21 g / L. The results are shown below. When the carbon dioxide gas pressure is 0.8 kgf / cm ² or more, excellent wine-like taste imparting effect can be obtained.

(Example 4)

Based on Example 1, the supply sources of Na ⁺ and K ⁺ were changed to produce a plurality of beverages. In this embodiment, the alcohol content is set to 1 v / v%, the molar ratio of Na ⁺ / K ⁺ and the content of Na ⁺ are set to be substantially constant, and the pressure of carbon dioxide gas is set to 1.8 kgf / cm ² . The results are shown below. When potassium citrate is used, in particular, when potassium citrate and sodium citrate are used in combination, the effect of imparting wine-like taste is very excellent.

(Example 5)

Based on Example 1, a plurality of beverages having an alcohol content of 1.5 v / v% were produced by additionally containing ingredients such as fruit juice. The blending amount of each component is shown in the following table. The amount of each ingredient is the blended amount per 1L of beverage. The pressure of the carbonic acid gas was 1.8 kgf / cm ² . In the table below, grape juice is a 5 times concentrated grape juice, and lemon juice is a 7 times concentrated lemon juice. The results are also shown in the following table. Even in a beverage containing fruit juice, as long as the alcohol content and the molar ratio of Na ⁺ / K ⁺ are within a specific range, the effect of imparting wine-like taste can be obtained.

In addition, a flavor was further added to the obtained beverage and functional evaluation was performed. However, the influence caused by the addition of the flavor was not recognized, and the same results as those shown in Table 6 were obtained.

(Example 6)

The molar ratio of Na ⁺ / K ⁺ was set to 9.93, the amounts of Na ⁺ and K ⁺ were changed, and a plurality of beverages were produced based on Example 1. In all beverages, the alcohol content is 1.0v / v%, the carbon dioxide gas pressure is 1.8kgf / cm ² , and all beverages contain anhydrous citric acid 0.25w / v%, and fructose glucose liquid sugar 8w / v%. The results of the functional evaluation of each beverage are shown in the following table. The supply source of Na ⁺ was sodium citrate, and the supply source of K ⁺ was potassium citrate. Even if the Na ⁺ concentration is relatively high, the effects of the present invention can be obtained.

Claims (11)

A beverage whose alcohol content is 1.0 v / v% ~ 2.7 v / v%, and contains Na ⁺ and K ⁺ , the molar ratio of Na ⁺ / K ⁺ is 2.0 ~ 22, and the concentration of Na ⁺ is 0.03 ~ 1.1 g / L and contains carbonic acid. The beverage according to claim 1, wherein the carbon dioxide gas pressure at 20 ° C is 0.8 to 3.5 kgf / cm ² . The beverage according to claim 1, further comprising a high-sweetness sweetener. The beverage according to claim 1, further comprising a sour flavor. The beverage according to claim 1, further comprising fruit juice and / or vegetable juice. The beverage according to claim 1, wherein Na ⁺ is derived from at least one selected from the group consisting of sodium citrate, lactate, sodium chloride, fruit juice, and water. The beverage according to claim 1, wherein K ⁺ is derived from at least one selected from the group consisting of potassium citrate, potassium acetolactone, fruit juice, and water. A method for manufacturing a beverage, which is a method for manufacturing a beverage having an alcohol content of 1.0 v / v% to 2.7 v / v%, and includes the following steps: adjusting the content of Na ⁺ and K ⁺ in the beverage to Na ⁺ A step of making the molar ratio of / K ^{+ to} 2.0 to 22; a step of adjusting the concentration of Na ⁺ in the beverage to 0.03 to 1.1 g / L; and a step of making the beverage to include carbonic acid. A method for enhancing the wine-like taste of a beverage having an alcohol content of 1.0 v / v% to 2.7 v / v%, and comprising the steps of adjusting the content of Na ⁺ and K ⁺ in the beverage to A step of making the molar ratio of Na ⁺ / K ^{+ to} 2.0 to 22; a step of adjusting the concentration of Na ⁺ in the beverage to 0.03 to 1.1 g / L; and a step of making the beverage contain carbonic acid. A beverage base material, which is a beverage base material for dilution and contains Na ⁺ and K ⁺ . The molar ratio of Na ⁺ / K ⁺ in the beverage base material is 2.0 to 22, which is obtained by diluting the beverage base material. The alcohol content of the drinkable beverage is 1.0 v / v% to 2.7 v / v%, the Na ⁺ concentration in the beverage is 0.03 to 1.1 g / L, and the beverage contains carbonic acid. A method for manufacturing a beverage according to any one of claims 1 to 7, comprising the step of diluting the beverage base according to claim 10 with a diluent.