Container filled with carbonated beverage

Abstract

A container-packed carbonated beverage, characterized in that the ethanol content is less than 1.0 (v / v)%, the carbon dioxide content is 0.10 to 5.0 kg / cm 2 and the content of 2-methyl-2-pentenoic acid is 30 to 10,500 mass ppb.

Description

Technical Field

[0001] The present invention relates to a carbonated beverage contained in a container. Background Art

[0002] In general non-alcoholic beer, malt and hops are used as main raw materials. As raw materials, by using malt, a beverage with a umami or rich taste derived from malt can be produced. In addition, by using hops as a raw material, a beverage with a rich aroma can be produced through the unique bitterness, astringency and other flavors of hops.

[0003] In recent years, the number of consumers who dislike the bitterness or astringency of hops has increased, and it has been pointed out that the consumption of beer-flavored beverages has stagnated. The development of beer-flavored beverages that do not use hops as raw materials is also underway (for example, Japanese Unexamined Patent Application Publication No. 2017-6077 (Patent Document 1)). However, in non-alcoholic beer that does not use hops, the flavor of malt becomes prominent, and sometimes it becomes a beverage with a thick and heavy taste.

[0004] Therefore, by increasing the content of carbon dioxide, the irritation of the throat can be strengthened and the taste can be refreshed, but this content is limited by the strength of the packaging material. In particular, since the internal pressure of the packaging material increases during the sterilization process of beverage production, the content of carbon dioxide is greatly limited.

[0005] In addition, even in carbonated beverages without alcohol other than non-alcoholic beer, although the irritation of the throat is desired to be strengthened, the content of carbon dioxide is limited due to the limited strength of the packaging material.

[0006] Patent Documents

[0007] Patent Document 1: Japanese Unexamined Patent Application Publication No. 2017-6077 Summary of the Invention

[0008] There is a pursuit for a carbonated beverage that gives a throat irritation while suppressing the content of carbon dioxide. Further, there is a pursuit for a carbonated beverage in which the astringency of an unpleasant aftertaste is suppressed.

[0009] The present invention provides a carbonated beverage contained in a container, characterized in that the ethanol content is less than 1.0 (v / v) %, the carbon dioxide content is 0.10 to 5.0 kg / cm 2 and the content of 2-methyl-2-pentenoic acid is 30 to 10500 mass ppb.

[0010] The present invention includes the inventions in the following modes.

[0011] [1] A carbonated beverage contained in a container, characterized in that the ethanol content is less than 1.0 (v / v) %, the carbon dioxide content is 0.10 to 5.0 kg / cm 2The content of 2-methyl-2-pentenoic acid is 30 to 10,500 mass ppb.

[0012] [2] The carbonated beverage filled in a container according to [1], characterized in that it contains lactic acid at 800 mass ppm or less.

[0013] [3] The carbonated beverage filled in a container according to [1] or [2], characterized in that it contains phosphoric acid at a content of 500 mass ppm.

[0014] [4] The carbonated beverage filled in a container according to any one of [1] to [3], characterized in that the pH is 2.5 to 4.5.

[0015] [5] The carbonated beverage filled in a container according to any one of [1] to [4], characterized in that the carbonated beverage is a beer-flavored beverage.

[0016] [6] The carbonated beverage filled in a container according to any one of [1] to [4], characterized in that the carbonated beverage is a non-alcoholic beer-flavored beverage.

[0017] According to a preferred embodiment of the present invention, a carbonated beverage filled in a container that suppresses the content of carbon dioxide while imparting a throat irritation can be provided. Further provided is a carbonated beverage filled in a container in which the astringency of an unpleasant aftertaste is suppressed. Detailed Embodiments

[0018] 1. Carbonated Beverage

[0019] The ethanol content of the carbonated beverage filled in a container of the present invention is less than 1.0 (v / v)%, and the carbon dioxide content is 0.10 to 5.0 kg / cm 2 and the content of 2-methyl-2-pentenoic acid is 30 to 10,500 mass ppb.

[0020] In the present invention, a carbonated beverage refers to a beverage containing carbon dioxide. Carbon dioxide can be provided to the beverage by methods generally known to those skilled in the art. For example, although not limited to these, carbon dioxide can be dissolved in the beverage under pressure, and a stirrer such as a Carbonator can be used to mix carbon dioxide and the beverage in a pipe. In addition, the beverage can absorb carbon dioxide by spraying the beverage into a tank filled with carbon dioxide, or the beverage can be mixed with carbonated water.

[0021] The carbonated beverage of the present invention is not particularly limited. For example, it may include beer-flavored beverages, carbonated water, carbonated beverages imparted with the flavors of lemon, lemon-lime, lime, orange, grapefruit, grape, etc. (e.g., soda water and marble soda, etc.), cola beverages, ginger ale, fruit juice-containing carbonated beverages and milk-containing carbonated beverages, sour beverages, tonic water, water-like beverages, mineral water, etc. In addition, as the carbonated beverage of the present invention, a beer-flavored beverage is preferred.

[0022] In this specification, the so-called "beer-flavored beverage" refers to a carbonated beverage having a flavor like that of beer. In addition, since the ethanol content of the carbonated beverage of the present invention is less than 1.0 (v / v)%, this beer-flavored beverage is a non-alcoholic beer-flavored beverage with an ethanol content of less than 1.0 (v / v)%.

[0023] The "beer-flavored beverage" includes not only beer, which is a malt-fermented beverage obtained by using malt, hops, and water as raw materials and fermenting them with yeast, but also carbonated beverages having a beer flavor without using malt or hops as raw materials. It is not limited to fermented beverages manufactured by adding yeast to a pre-fermentation liquid containing wort or components necessary for fermentation to ferment, but also includes fermented carbonated beverages or non-fermented carbonated beverages added with beer spices containing esters, higher alcohols, or lactones, such as isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl hexanoate, ethyl octanoate, isoamyl propionate, linalool, citronellol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decalactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, n-butyl acetate, myrcene, methional, furfural, furanone, etc. (spices reminiscent of the aroma of beer). The non-alcoholic beer-flavored beverage may also be a fermented beverage with an alcohol content of less than 1 (v / v%) obtained by removing the alcohol produced in the fermentation process after passing through a fermentation process using yeast (top-fermenting yeast and / or bottom-fermenting yeast). It may also be a fermented beverage obtained by stopping fermentation with an alcohol content of less than 1 (v / v%). In addition, it may also be a fermented beverage obtained by diluting with water, etc. with an alcohol content of less than 1 (v / v%). When stopping fermentation, it is preferably stopped in such a way that the off-flavors such as hydrogen sulfide or diacetyl, 2,3-pentanedione, acetaldehyde, etc. reach below the threshold value, but it is not necessary to be strictly below the threshold value. When the off-flavors such as hydrogen sulfide or diacetyl, 2,3-pentanedione, acetaldehyde, etc. blend with the flavor of the beer-flavored beverage to form a good flavor, there is no limitation on the concentration of the off-flavors. It may also be a non-fermented beverage prepared without passing through a fermentation process.

[0024] In addition, the carbonated beverage in one embodiment of the present invention may be a fermented beer-flavored beverage that has undergone a fermentation process using yeast, or a non-fermented beer-flavored beverage that has not undergone a fermentation process. The fermented beer-flavored beverage may be an ale-flavored beverage brewed through a fermentation process using top-fermenting yeast, or a lager-flavored beverage brewed through a fermentation process using bottom-fermenting yeast. Fermentation may use alcohol-producing yeast (Saccharomyces) or wild yeast (Brettanomyces, etc.), or may also use non-alcohol-producing yeast (Saccharomyces, etc.), wild yeast (Brettanomyces, etc.), bacteria that perform lactic acid fermentation or gluconic acid fermentation, and the like.

[0025] In addition, the beer-flavored beverage in one embodiment of the present invention may be a malt-using beer-flavored beverage that uses malt as a raw material, or a non-malt-using beer-flavored beverage that does not use malt, but a malt-using beer-flavored beverage is preferred, and a barley malt-using beer-flavored beverage is more preferred.

[0026] Among these, the carbonated beverage in one embodiment of the present invention is preferably a non-alcoholic beer-flavored beverage without alcohol. In addition, the carbonated beverage in one embodiment of the present invention may be a non-hops non-alcoholic beer-flavored beverage that substantially does not contain components derived from hops, or a hops-containing non-alcoholic beer-flavored beverage that contains components derived from hops.

[0027] As the form of hops used in one embodiment of the present invention, for example, flaked hops, powdered hops, hop extracts, etc. can be cited. In addition, the hops used may also use processed hop products such as isomerized hops and reduced hops.

[0028] The carbon dioxide content of the carbonated beverage of the present invention is 0.10 - 5.0 kg / cm 2 , and the content of 2-methyl-2-pentenoic acid is 30 - 10500 mass ppb. Therefore, a carbonated beverage can be obtained that has a good stimulation to the throat and suppresses the astringency of an unpleasant aftertaste as a carbonated beverage.

[0029] In this specification, the so-called "substantially does not contain components derived from hops" means that when manufacturing the carbonated beverage, neither hops nor components derived from hops are deliberately added as raw materials, including the case where components derived from hops are inevitably mixed in during the manufacture of the carbonated beverage.

[0030] In addition, whether hops and hop-derived components are deliberately added as raw materials for carbonated beverages can also be determined by the raw material labeling determined by the Liquor Tax Law, the Food Labeling Law, the Food Sanitation Law, the JAS Law, the Premium Labeling Law, the Health Promotion Law, or the regulations or voluntary standards set by industry groups. For example, when hops and hop-derived components are contained, they are described as "hops" in the raw material name of the raw material labeling. On the other hand, in carbonated beverages that "substantially do not contain hop-derived components", "hops" is not described in the raw material name of the raw material labeling.

[0031] In a carbonated beverage according to one aspect of the present invention, the content of isohumulone in a beverage that "substantially does not contain hop-derived components" is 0.1 mass ppm or less based on the total amount (100 mass%) of the carbonated beverage. In addition, in the present specification, the content of isohumulone refers to the value measured by the high performance liquid chromatography (HPLC) analysis method described in 8.25 Isohumulone of the Revised BCOJ Beer Analysis Method (published by the Japan Brewery Association, a public interest incorporated foundation, edited by the International Technical Committee of the Beer Brewing Federation (Analysis Committee), supplemented and revised in 2013).

[0032] The total nitrogen content of the carbonated beverage of the present invention is preferably 140 mg / 100 mL or less. The "total nitrogen content" in the present invention refers to the total amount of all nitrogen compounds such as proteins and amino acids.

[0033] The total nitrogen content affects the drinking satisfaction, mellowness of taste, flavor, etc. By setting the total nitrogen content above a certain value, the drinking satisfaction, mellowness of taste, and flavor can be improved. From the viewpoint of improving these, the total nitrogen content of the carbonated beverage of the present invention is preferably 0.5 mg / 100 mL or more, more preferably 1 mg / 100 mL or more. In addition, the total nitrogen content of the carbonated beverage of the present invention can also be set to 2 mg / 100 mL or more, 4 mg / 100 mL or more, 7 mg / 100 mL or more, 10 mg / 100 mL or more, 20 mg / 100 mL or more, 30 mg / 100 mL or more, 40 mg / 100 mL or more, 50 mg / 100 mL or more, 60 mg / 100 mL or more, 70 mg / 100 mL or more, 80 mg / 100 mL or more, 90 mg / 100 mL or more, or 100 mg / 100 mL or more.

[0034] On the other hand, when the total nitrogen content is high, the taste of the beverage is heavy. Therefore, by setting the total nitrogen content of the beverage of the present invention to 140 mg / 100 mL or less, the taste can be made refreshing. From the viewpoint of further improving these, the total nitrogen content is preferably 130 mg / 100 mL or less, more preferably 125 mg / 100 mL or less, and still more preferably 120 mg / 100 mL or less. In addition, the total nitrogen content of the carbonated beverage of the present invention can also be set to 115 mg / 100 mL or less, 110 mg / 100 mL or less, or 105 mg / 100 mL or less.

[0035] The total nitrogen content of the carbonated beverage of the present invention can be adjusted by appropriately setting the addition of dilution water or carbonated water, the types of raw materials (such as malt, corn grits, sugar solution, etc.), the amount of raw materials, the types of enzymes, the addition amount of enzymes (including proteolytic enzymes, etc.), the temperature during enzyme reaction, the timing of enzyme addition, the protein decomposition time in the charging tank, the pH in the charging tank, the temperature in the charging tank, the pH in the charging process (wort manufacturing process from the input of malt to before the addition of yeast), the temperature in the charging process, the temperature during wort filtration, the time of wort filtration, the pH during wort filtration, the amount of sprinkling water used during wort filtration, the set temperature and holding time of each temperature zone during wort preparation, the boiling time and pH in the boiling process, the original wort concentration of the pre-fermentation liquid, the original wort concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast addition amount, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and other filtration conditions.

[0036] When adjusting the total nitrogen content without using beer brewing equipment such as a charging tank or a fermentation tank, the addition of dilution water or carbonated water, the selection of the usage amount or type of raw materials, and the time (such as the blending time accompanied by the mixing of raw materials), the temperature, the pH, and the original wort concentration in the manufacturing process can be appropriately set for adjustment.

[0037] For example, the total nitrogen content of the carbonated beverage of the present invention can be controlled by adjusting the usage amount of raw materials that can be assimilated by yeast and have a relatively high nitrogen content. Specifically, the total nitrogen content can be increased by increasing the usage amount of malt and the like with a high nitrogen content. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, ungerminated grains, collagen, collagen peptides, yeast extract, etc. In addition, examples of ungerminated grains include ungerminated barley, wheat, rye, wild oats, oats, coix seed, soybeans, peas, etc.

[0038] The total nitrogen content of the carbonated beverage involved in the present invention can be measured, for example, according to the method described in 8.9 Total Nitrogen of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association (Analysis Committee), supplemented and revised in 2013).

[0039] The total polyphenol content of the carbonated beverage of the present invention is preferably 200 mass ppm or less.

[0040] Polyphenols refer to compounds in which two or more hydrogens of aromatic hydrocarbons are substituted by hydroxyl groups. Examples of polyphenols include flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins, etc.

[0041] The "total polyphenol content" in the present invention refers to the total amount of these polyphenols contained in the carbonated beverage.

[0042] The total polyphenol content affects the drinking satisfaction, mellowness of taste, flavor, etc. By setting the total polyphenol content above a certain value, the drinking satisfaction, mellowness of taste, and flavor can be improved. From the perspective of improving these, the total polyphenol content is preferably 1 mass ppm or more, more preferably 2 mass ppm or more. In addition, the total polyphenol content of the carbonated beverage of the present invention can also be set to 3 mass ppm or more, 5 mass ppm or more, 7 mass ppm or more, 10 mass ppm or more, 20 mass ppm or more, 30 mass ppm or more, 40 mass ppm or more, 50 mass ppm or more, 60 mass ppm or more, 70 mass ppm or more, 80 mass ppm or more, 90 mass ppm or more, or 100 mass ppm or more.

[0043] On the other hand, for beverages with a high total polyphenol content, the turbidity stability decreases, and the taste also becomes heavier. Therefore, by setting the total polyphenol content of the beverage of the present invention to 200 mass ppm or less, the turbidity stability and taste of the beverage can be improved. From the perspective of further improving these, the total polyphenol content is preferably 190 mass ppm or less, more preferably 180 mass ppm or less, more preferably 170 mass ppm or less, and particularly preferably 163 mass ppm or less. In addition, the total polyphenol content of the carbonated beverage of the present invention can also be set to 150 mass ppm or less, 140 mass ppm or less, 130 mass ppm or less, 120 mass ppm or less, 110 mass ppm or less, 100 mass ppm or less.

[0044] The adjustment of the total polyphenol content in the carbonated beverage of the present invention can be achieved by appropriately setting the addition of dilution water or carbonated water, the types of raw materials (raw materials containing polyphenols such as malt), the amount of raw materials, the types of enzymes, the addition amount of enzymes, the timing of enzyme addition, the pH in the charging tank, the pH in the charging process (wort manufacturing process from the input of malt to before the addition of yeast), the time of wort filtration, the set temperature and holding time in each temperature zone during the preparation of wort (including during saccharification), the original wort concentration of the pre-fermentation liquid, the original wort concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, addition amount of yeast, yeast proliferation number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0045] When not using beer brewing equipment such as a charging tank or a fermentation tank, the adjustment of the total polyphenol content can be achieved by appropriately setting the addition of dilution water or carbonated water, the selection of the usage amount or type of raw materials, and the time in the manufacturing process (mixing time accompanied by the mixing of raw materials, etc.), the temperature in the manufacturing process, the pH in the manufacturing process, and the original wort concentration in the manufacturing process.

[0046] In addition, the total polyphenol content in the carbonated beverage of the present invention can be controlled by adjusting the usage amount of raw materials with high polyphenol content such as barley malt and the husk (hull) of malt. Specifically, the total polyphenol content can be increased by increasing the usage amount of cereal raw materials such as wheat or malt with high polyphenol content, tea raw materials such as green tea or roasted wheat tea, black tea, oolong tea, coffee raw materials such as coffee beans, fruit peels, fruits, seeds, etc.

[0047] Generally, malt with a husk (hull) has a high content of nitrogen and polyphenols, while soybeans, yeast extract, wheat, wheat malt, etc. have a high content of nitrogen but a low content of polyphenols. Therefore, the total nitrogen content and total polyphenol content in the carbonated beverage can be increased or decreased by adjusting the blending ratio of the raw materials. Hereinafter, representative methods (1) to (4) for increasing or decreasing the total nitrogen content and total polyphenol content are listed.

[0048] (1) By increasing the usage amount of malt with a husk, etc., the total nitrogen content and total polyphenol content of the carbonated beverage are increased.

[0049] (2) By increasing or decreasing the usage amount of soybeans, yeast extract, etc., while maintaining the total polyphenol content, the total nitrogen content of the carbonated beverage is increased or decreased.

[0050] (3) By increasing the usage amount of malt with a husk, etc., and decreasing the usage amount of soybeans, yeast extract, etc., while maintaining the total nitrogen content, the total polyphenol content is increased.

[0051] (4) By decreasing the usage amount of malt with a husk, etc., and increasing the usage amount of soybeans, yeast extract, etc., while maintaining the total nitrogen content, the total polyphenol content is decreased.

[0052] The total polyphenol content of the carbonated beverage of the present invention can be measured, for example, according to the method described in 8.19 Total Polyphenols of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association (Analysis Committee), 2013 Supplement and Revision).

[0053] The carbonated beverage of the present invention contains 2-methyl-2-pentenoic acid in an amount of 30 to 10500 mass ppb.

[0054] Since 2-methyl-2-pentenoic acid imparts a throat irritation to the carbonated beverage, it is possible to provide a carbonated beverage having a moderate throat irritation without excessively increasing the carbon dioxide content. In particular, since a carbonated beverage having an isohumulone content of 0.1 mass ppm or less is not likely to feel the characteristic bitterness of hops, and a carbonated beverage having a total nitrogen content and a total polyphenol content of a certain value or more is likely to highlight the flavor of malt, when a certain amount of 2-methyl-2-pentenoic acid is contained, it can effectively impart a moderate throat irritation. Therefore, the content of 2-methyl-2-pentenoic acid in the carbonated beverage of the present invention is preferably 5 mass ppb or more, more preferably 10 mass ppb or more, more preferably 15 mass ppb or more, more preferably 20 mass ppb or more, more preferably 25 mass ppb or more, more preferably 30 mass ppb or more, more preferably 35 mass ppb or more, more preferably 40 mass ppb or more, more preferably 45 mass ppb or more, and particularly preferably 48 mass ppb or more. In addition, the content of 2-methyl-2-pentenoic acid in the carbonated beverage of the present invention can also be set to 80 mass ppb or more, 100 mass ppb or more, 200 mass ppb or more, 300 mass ppb or more, or 400 mass ppb or more.

[0055] On the other hand, from the viewpoint of producing a carbonated beverage that suppresses an unpleasant astringent taste, the content of 2-methyl-2-pentenoic acid in the beverage of the present invention is preferably 10400 mass ppb or less, more preferably 10300 mass ppb or less, more preferably 10200 mass ppb or less, and more preferably 10100 mass ppb or less.

[0056] The content of 2-methyl-2-pentenoic acid in the carbonated beverage of the present invention can also be set to 80 mass ppb or more, 8000 mass ppb or less, 6000 mass ppb or less, 4000 mass ppb or less, 2000 mass ppb or less, or 1000 mass ppb or less.

[0057] The content of 2-methyl-2-pentenoic acid in the carbonated beverage of the present invention can be controlled, for example, by adding 2-methyl-2-pentenoic acid or adjusting the amount of raw materials having a high content of 2-methyl-2-pentenoic acid used.

[0058] In addition, the carbonated beverage of the present invention may also contain organic acids other than 2-methyl-2-pentenoic acid.

[0059] The content of 2-methyl-2-pentenoic acid in the carbonated beverage of the present invention can be measured, for example, by gas chromatography-mass spectrometry (m / z114).

[0060] The carbonated beverage of the present invention preferably contains lactic acid at 800 mass ppm or less.

[0061] The content of lactic acid in the carbonated beverage of the present invention is preferably 800 mass ppm or less, more preferably 750 mass ppm or less, further preferably 700 mass ppm or less, still further preferably 650 mass ppm or less, particularly preferably 600 mass ppm or less. In addition, it is preferably 10 mass ppm or more, more preferably 50 mass ppm or more, further preferably 80 mass ppm or more, still further preferably 90 mass ppm or more, particularly preferably 100 mass ppm or more. The content of lactic acid can also be set to 150 mass ppm or more, 180 mass ppm or more, 200 mass ppm or more, 250 mass ppm or more, 300 mass ppm or more, 350 mass ppm or more, 400 mass ppm or more, or 450 mass ppm or more.

[0062] In addition, the content of lactic acid in the carbonated beverage of the present invention can be measured, for example, by high performance liquid chromatography.

[0063] The carbonated beverage of the present invention preferably contains phosphoric acid at 500 mass ppm or less.

[0064] The content of phosphoric acid in the carbonated beverage of the present invention is preferably 500 mass ppm or less, more preferably 450 mass ppm or less, still more preferably 400 mass ppm or less, further preferably 350 mass ppm or less, further preferably 300 mass ppm or less, still further preferably 250 mass ppm or less, particularly preferably 200 mass ppm or less. In addition, it is preferably 5 mass ppm or more, more preferably 10 mass ppm or more, still more preferably 30 mass ppm or more, further preferably 50 mass ppm or more, further preferably 70 mass ppm or more, still further preferably 100 mass ppm or more, particularly preferably 120 mass ppm or more.

[0065] In addition, the content of phosphoric acid in the carbonated beverage of the present invention can be measured, for example, by high performance liquid chromatography.

[0066] The ethanol content of the carbonated beverage of the present invention is less than 1.0 (v / v)%, and may also be 0.9 (v / v)% or less, 0.8 (v / v)% or less, 0.7 (v / v)% or less, 0.6 (v / v)% or less, 0.5 (v / v)% or less, 0.4 (v / v)% or less, 0.3 (v / v)% or less, 0.2 (v / v)% or less, 0.1 (v / v)% or less, or 0.0 (v / v)%. In addition, it may also be more than 0.0 (v / v)%, 0.1 (v / v)% or more, 0.2 (v / v)% or more, 0.3 (v / v)% or more, 0.4 (v / v)% or more, or 0.5 (v / v)% or more.

[0067] In addition, in this specification, the ethanol content is the content expressed as a percentage (v / v%) on a volume / volume basis. In addition, the alcohol content of the beverage can also be measured by any known method. For example, it can be measured by a vibrating densitometer.

[0068] The color of the container-packed carbonated beverage in one embodiment of the present invention is not particularly limited, and may be the amber or golden yellow color like beer, the black color like stout, or colorless and transparent. Alternatively, a coloring agent or the like may be added to impart a desired color. Although the color of the carbonated beverage can be distinguished by the naked eye, it can also be specified by the total light transmittance or chromaticity, etc.

[0069] From the viewpoint of reducing the risk of microbial proliferation and producing a beverage with improved flavor, the pH of the container-packed carbonated beverage in one embodiment of the present invention is preferably 2.0 to 4.6, more preferably 2.5 to 4.5, further preferably 3.0 to 4.2, and particularly preferably 3.2 to 4.0, 3.3 to 3.9, 3.4 to 3.9, 3.5 to 3.9.

[0070] The adjustment of pH can be carried out by appropriately setting the addition of dilution water or carbonated water, the types of raw materials (malt, corn grits, sugar solution, etc.), the amounts of raw materials, the types of enzymes, the addition amounts of enzymes, the timing of enzyme addition, the saccharification time in the charging tank, the proteolysis time in the charging tank, the pH in the charging tank, the pH in the charging process (wort production process from the input of malt to before the addition of yeast), the types of acids used for pH adjustment (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the addition amounts of acids used for pH adjustment, the timing of pH adjustment (at the time of charging, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times of each temperature zone during wort preparation (including saccharification), the original wort concentration of the pre-fermentation liquid, the original wort concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast addition amount, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0071] When beer brewing equipment such as a charging tank or a fermentation tank is not used, the pH can be adjusted by appropriately setting the addition of dilution water or carbonated water, the addition of minerals (sodium salts, potassium salts, calcium salts, magnesium salts, etc.), the addition of mineral-containing water, the amount of acidulant used or the type of acidulant, the amount of raw materials used or the type, the time in the manufacturing process (the blending time accompanying the mixing of the raw materials, etc.), the temperature in the manufacturing process, the pH in the manufacturing process, the original wort concentration in the manufacturing process, etc.

[0072] The pH of the carbonated beverage involved in the present invention can be measured according to the method described in the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewers Association (Analysis Committee), supplemented and revised in 2013 to 8.7 pH).

[0073] Optional additional raw materials such as cereals and sweeteners that can be used for the production of the carbonated beverage of the present invention are described in detail in "1.1 Raw Materials".

[0074] 1.1 Raw materials

[0075] The raw materials of the carbonated beverage of the present invention are not particularly limited as long as the finally obtained carbonated beverage contains 300 to 10500 mass ppb of 2-methyl-2-pentenoic acid.

[0076] The 2-methyl-2-pentenoic acid contained in the container-packed carbonated beverage of one embodiment of the present invention may be 2-methyl-2-pentenoic acid contained in the raw materials, or may be obtained by adding 2-methyl-2-pentenoic acid or an additive containing 2-methyl-2-pentenoic acid. In addition, 2-methyl-2-pentenoic acid generated in the brewing process may be used.

[0077] Examples of preservatives include benzoic acid; benzoic acid salts such as sodium benzoate; benzoic acid esters such as propyl p-hydroxybenzoate and butyl p-hydroxybenzoate; dimethyl dicarbonate, etc. In addition, commercially available preparations such as a strong preservative (a mixture of sodium benzoate and butyl benzoate manufactured by Saneigen FFI Co., Ltd.) may also be used as preservatives. These preservatives may be used alone or in combination of two or more.

[0078] The amount of the preservative to be added is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, further preferably 15 to 1000 mass ppm, and further preferably 20 to 900 mass ppm.

[0079] Examples of the sweetener include commercially available saccharified liquid obtained by decomposing starch derived from cereals with acid or enzyme, commercially available sugars such as maltose, sugars having trisaccharides or higher, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners.

[0080] The forms of these saccharides can be liquids such as solutions or solids such as powders.

[0081] In addition, there are no particular limitations on the type of raw material grains of starch, the starch refining method, and the treatment conditions such as hydrolysis based on enzymes or acids. For example, by appropriately setting the conditions for hydrolysis based on enzymes or acids, saccharides with a high ratio of maltose can also be used. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, and their solutions (syrups), etc. can also be used.

[0082] In addition, as artificial sweeteners, for example, aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, etc. can be mentioned.

[0083] As water-soluble dietary fibers, for example, indigestible dextrin, polydextrose, guar gum degradation products, pectin, glucomannan, alginic acid, laminarin, fucoidan, carrageenan, etc. can be mentioned. From the viewpoint of versatility such as stability or safety, indigestible dextrin or polydextrose is preferred.

[0084] In the carbonated beverage of one mode of the present invention, bitterness can also be imparted by hops or hop extracts that isomerize α-acid, and the following bittering agents or bitterness imparting agents can also be used together with hops or hop extracts that isomerize α-acid. In addition, instead of using hops and hop extracts that isomerize α-acid, the following bittering agents or bitterness imparting agents can be used in place of hops.

[0085] As bittering agents or bitterness imparting agents, for example, rosemary, litchi, fennel, juniper berries, sage, ganoderma lucidum, laurel, quassin, citrus extract, chinaberry tree extract, coffee extract, tea extract, bitter melon extract, lotus seed extract, aloe arborescens extract, rosemary extract, litchi extract, laurel extract, sage extract, caraway extract, naringin, wormwood, and wormwood extract, etc. can be mentioned.

[0086] As the antioxidant, there is no particular limitation, and substances that are used as antioxidants in ordinary beer or sparkling wine can be used. For example, ascorbic acid, D-isoascorbic acid, catechins, etc. can be mentioned.

[0087] As the flavoring, there is no particular limitation, and general beer flavorings can be used. Beer flavorings are used to impart a beer-like flavor and contain brewing components generated by fermentation, etc. As specific examples of beer flavorings, esters or higher alcohols, etc. can be mentioned. More specifically, isopentyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl hexanoate, linalool, 4-vinylguaiacol, isopentyl propionate, 4-methyl-3-pentenoic acid, methional, furfural, furanone, etc. can be mentioned.

[0088] These spices can be used alone or in combination of two or more kinds.

[0089] The carbonated beverage of the present invention can also use acidulants other than the above-mentioned lactic acid and phosphoric acid.

[0090] As acidulants other than lactic acid and phosphoric acid, there is no particular limitation as long as they are substances having acidity. For example, tartaric acid, citric acid, gluconic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta-lactone or their salts can be mentioned.

[0091] Among these acidulants, tartaric acid, citric acid, gluconic acid, malic acid, phytic acid, acetic acid, succinic acid or their salts are preferred, and tartaric acid, citric acid, acetic acid or their salts are more preferred.

[0092] These acidulants can be used alone or in combination of two or more kinds.

[0093] The main raw materials of the carbonated beverage in one embodiment of the present invention are malt, hops and water containing nitrogen, polyphenols, etc. In addition, preservatives, sweeteners, water-soluble dietary fiber, bitter agents or bitterness imparting agents, antioxidants, spices, acidulants, etc. can also be used.

[0094] When using malt as a raw material, the so-called malt refers to the substance obtained by germinating and drying the seeds of cereals such as barley, wheat, rye, wild oats, oats, coix seeds, etc. and removing the roots, and any origin or variety can be used. In the present invention, barley malt is preferably used. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-flavored beverages. There are varieties such as two-row barley and six-row barley, and any one can be used. Further, usually in addition to malt, colored malt, etc. can also be used. In addition, when using colored malt, different types of colored malt can be appropriately combined and used, or one type of colored malt can be used.

[0095] In addition, grains other than malt, proteins, yeast extracts, sugar solutions, etc. can also be used simultaneously with malt. As such grains, for example, cereals other than malt (barley, wheat, rye, wild oats, oats, coix seeds, etc.), rice (white rice, brown rice, etc.), corn, maize, potato, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet and starches obtained from these, their extracts, etc. can be mentioned. In addition, as proteins, soybean protein, pea protein, yeast extract, their decomposition products, etc. can be mentioned.

[0096] In addition, when not using malt, carbonated beverages using liquid sugar containing a carbon source and a nitrogen source of materials containing amino acids such as the above-mentioned grains other than malt (for example, soybean protein, etc.) can be mentioned.

[0097] Malted barley contains nitrogen compounds and polyphenols. Thus, in the present invention, in order to set the total nitrogen content and total polyphenol content of the carbonated beverage of the present invention within the ranges specified in the present invention, it is preferable to set the ratio of malted barley in the raw materials within a certain range. Specifically, the malt ratio is preferably 1% by mass or more, more preferably 3% by mass or more, and still more preferably 4% by mass or more. By setting the malt ratio within the above range, a carbonated beverage having a flavor similar to that of beer derived from malted barley can be produced. In addition, the malt ratio of the carbonated beverage of the present invention may also be 10% by mass or more, 20% by mass or more, 30% by mass or more.

[0098] In addition, the malt ratio of the carbonated beverage of the present invention is preferably 90% by mass or less, more preferably 80% by mass or less, and still more preferably 75% by mass or less. In addition, the malt ratio of the carbonated beverage of the present invention may also be 65% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less.

[0099] In this specification, the "malt ratio" refers to a value calculated in accordance with the Liquor Tax Law with the construction date of April 1, 2018 (2019) and the general rules for interpreting liquor administration-related laws and regulations.

[0100] When suppressing the ratio of malted barley, it is preferable to increase the amount of raw materials other than malted barley (carbon source, nitrogen source) that can be assimilated by yeast. As the carbon source of the raw materials that can be assimilated by yeast, monosaccharides, disaccharides, trisaccharides, their sugar solutions, etc. can be cited, and as the nitrogen source, yeast extract, soy protein, malted barley, soybeans, yeast extract, peas, wheat malt, ungerminated grains, their decomposition products, etc. can be cited. In addition, as the ungerminated grains, for example, ungerminated barley, wheat, rye, wild oats, oats, coix seeds, soybeans, peas, etc. can be cited. In particular, when using sugars as raw materials, the aroma of malted barley can be effectively suppressed.

[0101] 1.2 Carbon dioxide

[0102] The carbon dioxide contained in the container-packed carbonated beverage according to one embodiment of the present invention can utilize the carbon dioxide contained in the raw materials, and in addition, it can also be dissolved by mixing with carbonated water or adding carbon dioxide.

[0103] In one embodiment of the present invention, the carbon dioxide concentration of the beer-flavored beverage is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, further preferably 0.40 (w / w)% or more, still further preferably 0.42 (w / w)% or more, still further preferably 0.45 (w / w)% or more, still further preferably 0.46 (w / w)% or more, still further preferably 0.47 (w / w)% or more, particularly preferably 0.48 (w / w)% or more. In addition, it is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, further preferably 0.65 (w / w)% or less, still further preferably 0.60 (w / w)% or less, still further preferably 0.59 (w / w)% or less, still further preferably 0.58 (w / w)% or less, still further preferably 0.57 (w / w)% or less, still further preferably 0.56 (w / w)% or less, particularly preferably 0.55 (w / w)% or less.

[0104] In addition, in this specification, the carbon dioxide concentration can be measured by the following method: while vibrating the container containing the target beverage from time to time, immerse it in a water bath at 20 °C for 30 minutes or more. After adjusting the beverage to 20 °C, use a gas volume measuring device (for example, GVA-500 manufactured by Kyoto Electronics Industry Co., Ltd., etc.) to measure.

[0105] The amount of carbon dioxide contained in the carbonated beverage in a container according to one embodiment of the present invention is expressed by the carbon dioxide pressure of the beverage and is 0.10 to 5.0 kg / cm 2 , and the upper limit of the carbon dioxide pressure can be 4.8 kg / cm 2 , 4.5 kg / cm 2 or 4.0 kg / cm 2 , and the lower limit can be 0.20 kg / cm 2 , 0.50 kg / cm 2 or 1.0 kg / cm 2 . In addition, the amount of carbon dioxide contained in the carbonated beverage in a container according to one embodiment of the present invention can be set to 5.0 kg / cm 2 or less, 4.5 kg / cm 2 or less, or 4.0 kg / cm 2 or less. In addition, it can also be set to 0.20 kg / cm 2 or more, 0.50 kg / cm 2 or more, or 1.0 kg / cm 2 or more. It can also be any combination of these upper and lower limits. For example, the carbon dioxide pressure of the beverage can be 0.20 kg / cm 2 or more and 5.0 kg / cm 2 or less, 0.50 kg / cm2 4.5 kg / cm or less, or 1.0 kg / cm 2 or more and 4.0 kg / cm 2 or less. 2

[0106] Since the carbonated beverage in the container of the present invention contains 2-methyl-2-pentenoic acid, a beverage that gives a throat irritation can be provided even if the gas pressure (content) of carbon dioxide is not set higher than usual.

[0107] In this specification, unless otherwise specified, the gas pressure refers to the gas pressure inside the container.

[0108] The pressure can be measured using methods well known to those skilled in the art. For example, after fixing a specimen at 20°C to an internal gas pressure gauge, temporarily opening the valve of the internal gas pressure gauge to release the gas, closing the valve again, vibrating the internal gas pressure gauge and reading the value when the pointer reaches a certain position, or using a commercially available gas pressure measuring device to measure.

[0109] 1.3 Other Additives

[0110] In the carbonated beverage in a container according to one aspect of the present invention, various additives can be added as necessary within the range that does not impair the effects of the present invention.

[0111] Examples of such additives include coloring agents, foam formers, fermentation promoters, yeast extracts, proteinaceous substances such as peptide-containing substances, and flavoring agents such as amino acids.

[0112] The coloring agent is used to give the beverage a color like that of beer, and caramel pigment etc. can be used. The foam former is used to form foam like that of beer in the beverage or to maintain the foam of the beverage, and plant extract saponins such as soybean saponin and soapbark saponin, plant proteins such as corn and soybean, peptide-containing substances such as collagen peptides, yeast extracts etc. can be appropriately used.

[0113] The fermentation promoter is used to promote fermentation based on yeast. For example, yeast extract, bran components such as rice or wheat, vitamins, mineral agents etc. can be used alone or in combination.

[0114] 1.4 Carbonated Beverage in a Container

[0115] The carbonated beverage in a container according to one aspect of the present invention can use a container in any form and material. Examples of the container in which the carbonated beverage in a container according to one aspect of the present invention is filled include a bottle, a PET bottle, a can or a barrel. Especially from the viewpoint of easy handling, a can, a bottle or a PET bottle is preferred.

[0116] In addition, when using a colorless transparent bottle or a PET bottle as a container, unlike the case of a normal can or a colored bottle, the light of sunlight or a fluorescent lamp is irradiated. However, since the container-packed carbonated beverage of one embodiment of the present invention substantially does not contain components derived from hops, the sunlight odor generated by the irradiation of sunlight can be suppressed. Therefore, the container-packed carbonated beverage of one embodiment of the present invention can also be filled into such a colorless transparent bottle or a PET bottle.

[0117] 2. Method for manufacturing carbonated beverage

[0118] As the method for manufacturing the container-packed carbonated beverage of the present invention, there is no particular limitation, and for example, a method having the following steps (1) to (3) can be cited.

[0119] · Step (1): A step of using various raw materials and performing at least one of saccharification treatment, boiling treatment, and solid component removal treatment to obtain a pre-beverage liquid.

[0120] · Step (2): A step of adding carbon dioxide to the pre-beverage liquid.

[0121] · Step (3): A step of adjusting the content of 2-methyl-2-pentenoic acid.

[0122] Hereinafter, each of the above steps will be described.

[0123] <Step (1)>

[0124] Step (1) is a step of using various raw materials and performing at least one of saccharification treatment, boiling treatment, and solid component removal treatment to obtain a pre-beverage liquid.

[0125] For example, when using malt as various raw materials, various raw materials including water and malt are put into a charging kettle or a charging tank, and enzymes such as amylase are added as needed. As various raw materials other than malt, dietary fiber, sweeteners, antioxidants, bitterness imparting agents, flavors, acidulants, pigments, etc. can also be added.

[0126] The mixture of various raw materials is heated to saccharify the starch of the raw materials for saccharification treatment. The temperature and time of the saccharification treatment are appropriately adjusted according to the type of malt used, the malt ratio, raw materials other than water and malt, etc. After the saccharification treatment, filtration is performed to obtain a saccharified liquid.

[0127] In addition, it is preferable to perform a boiling treatment on the saccharified liquid.

[0128] When performing this boiling treatment, when using a bitterness imparting agent or the like as a raw material, it is preferable to add these. The bitterness imparting agent or the like can be added between the start and the end of the boiling of the saccharified liquid.

[0129] Then, preferably, a solid component removal treatment for removing solid components such as coagulated proteins is carried out in a clarification tank. Thus, a pre-beverage liquid can be obtained.

[0130] Alternatively, instead of the above-mentioned saccharified liquid, a boiling treatment can be carried out by adding a bittering agent, etc. to a malt extract added with warm water to prepare a pre-beverage liquid.

[0131] In addition, when malt is not used as various raw materials, a liquid sugar containing a carbon source, a nitrogen source other than wheat or malt as a raw material containing amino acids, dietary fiber, sweetener, antioxidant, bitterness-imparting agent, flavor, acidulant, pigment, etc. can be mixed with warm water to prepare a liquid sugar solution, and a boiling treatment is carried out on the liquid sugar solution to prepare a pre-beverage liquid.

[0132] When using hops, it can be added before the boiling treatment, or can be added between the start and the end of the boiling of the liquid sugar solution.

[0133] In addition, after step (1), a fermentation step using yeast can also be carried out, a treatment for removing the alcohol generated in this fermentation step is carried out, and a step of making a fermented beverage with an ethanol concentration lower than 1.0 (v / v)%, more preferably lower than 0.1 (v / v)%, further preferably lower than 0.01 (v / v)%, and even more preferably lower than 0.005 (v / v)% is carried out to manufacture a carbonated beverage.

[0134] On the other hand, in a manufacturing method of one embodiment of the present invention, it can also be a method of not carrying out the above-mentioned fermentation step and the step of removing alcohol.

[0135] <Step (2)>

[0136] Step (2) is a step of adding carbon dioxide to the pre-beverage liquid.

[0137] Regarding the method of adding carbon dioxide, a known method applicable in the manufacture of carbonated beverages can be used. Preferably, a known method is used to adjust so that the carbon dioxide pressure reaches the above range.

[0138] <Step (3)>

[0139] Step (3) is a step of adjusting the content of 2-methyl-2-pentenoic acid.

[0140] Step (3) can be carried out at any time before and after the saccharification treatment in step (1), before and after the boiling treatment, and before and after the solid component removal treatment. In addition, it can also be carried out before and after step (2) after step (1) is completed. Among them, from the viewpoint of correctly adjusting the content in the finally manufactured beverage, it is preferably carried out after step (1) is completed and before step (2) starts.

[0141] In step (3), it is preferable to measure the content of 2-methyl-2-pentenoic acid in the beverage before adjustment. Based on the measured value, these components are added respectively, or water is added for dilution, and adjustment is carried out in such a way that the content of each component reaches the above range. In addition, due to the presence of natural 2-methyl-2-pentenoic acid from raw materials in the beverage before adjustment, when the content of 2-methyl-2-pentenoic acid is already within the desired range, there is no need to perform the operation of adding 2-methyl-2-pentenoic acid or adding water for dilution based on this step.

[0142] After these steps, steps well known to those skilled in the art in the manufacture of beer-flavored beverages such as a storage step and a filtration step may also be carried out.

[0143] The container-packed carbonated beverage of one embodiment of the present invention thus obtained is filled into a specified container and circulated on the market as a product.

[0144] As a method for container-packaging the beverage, there is no particular limitation, and a container-packaging method well known to those skilled in the art may be used. Through the container-packaging step, the carbonated beverage of the present invention is filled and sealed in a container. Containers of any form and material may be used in the container-packaging step, and as examples of the container, the containers described in "1.4 Beverages in containers" may be cited.

[0145] Examples

[0146] Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited by these examples.

[0147] <Preparation of beverage>

[0148] Using water, hops, and malt as raw materials, 2-methyl-2-pentenoic acid, lactic acid, phosphoric acid, and carbon dioxide were added to the wort obtained by saccharification treatment in such a way as to achieve the contents shown in Table 1 without performing the fermentation step using yeast.

[0149] The contents of lactic acid, phosphoric acid, carbon dioxide, and 2-methyl-2-pentenoic acid in the beer-flavored beverage thus obtained are shown in Table 1. In addition, the ethanol content of these beverages is 0.00 (v / v)%.

[0150] <Sensory evaluation>

[0151] Evaluation of "irritation to the throat like a carbonated beverage" and "astringency of an unpleasant aftertaste as a carbonated beverage" of the beer-flavored beverage

[0152] The obtained beer-flavored beverage was evaluated by the same 4 professional reviewers tasting each beverage, and was carried out in the following manner.

[0153] For the beer - flavored beverage cooled to about 4°C, each professional reviewer tasted it. Regarding "the irritation to the throat like that of a carbonated beverage" and "the astringency of the unpleasant aftertaste as a carbonated beverage", based on the following score criteria, within the range of 3.0 (maximum value) to 1.0 (minimum value), with a scale of 0.1, the evaluation was carried out, and the average value of the scores of 4 professional reviewers was calculated. The results are shown in Table 1.

[0154] During the evaluation, samples that met the following criteria "1", "2", and "3" for "the irritation to the throat like that of a carbonated beverage" and samples that met the following criteria "1", "2", and "3" for "the astringency of the unpleasant aftertaste as a carbonated beverage" were prepared in advance to unify the criteria among professional reviewers. In addition, in any of the sensory evaluations in Table 1, for the same beverage, no difference in score values above 2.0 was confirmed among professional reviewers.

[0155] [The irritation to the throat like that of a carbonated beverage]

[0156] · "3": Very good.

[0157] · "2": Good.

[0158] · "1": Poor.

[0159] Moreover, based on the average value of 4 professional reviewers, the evaluation was carried out according to the following criteria, and a score of 2.0 or above was considered qualified.

[0160] [The astringency of the unpleasant aftertaste as a carbonated beverage]

[0161] · "3": Not felt.

[0162] · "2": Basically not felt.

[0163] · "1": Felt.

[0164] Moreover, based on the average value of 4 professional reviewers, the evaluation was carried out according to the following criteria, and a score of 2.0 or above was considered qualified.

[0165] [Comprehensive evaluation]

[0166] A beverage with "the irritation to the throat like that of a carbonated beverage" of 2.0 or above and "the astringency of the unpleasant aftertaste as a carbonated beverage" of 2.5 or above was rated as "A".

[0167] In addition, a beverage with "the irritation to the throat like that of a carbonated beverage" below 2.0 or "the astringency of the unpleasant aftertaste as a carbonated beverage" below 2.5 was rated as "B".

[0168] [Table 1]

[0169]

[0170] From the results of the examples, for a beer-flavored beverage with an ethanol content of less than 1.0 (v / v)% and a carbon dioxide content of 0.10 to 5.0 kg / cm 2 when the content of 2-methyl-2-pentenoic acid is adjusted to 30 to 10500 mass ppb, a beverage can be provided that has a good irritation to the throat like a carbonated beverage and suppresses the unpleasant astringency as a carbonated beverage.

[0171] Even for a carbonated beverage with an ethanol content of less than 1.0 (v / v)% and a carbon dioxide content of 0.10 to 5.0 kg / cm 2 when the content of 2-methyl-2-pentenoic acid is excessive, the irritation to the throat like a carbonated beverage deteriorates, and the unpleasant astringency as a carbonated beverage is easily felt. In addition, when the content of 2-methyl-2-pentenoic acid is low, the unpleasant astringency as a carbonated beverage is suppressed, but the irritation to the throat like a carbonated beverage tends to deteriorate.

Claims

1. A container filled with carbonated beverage, characterized in that, The ethanol content is less than 1.0 (v / v)%, the carbon dioxide content is 0.10 to 5.0 kg / cm 2 and the content of 2-methyl-2-pentenoic acid is 50 to 10,000 mass ppb.

2. The carbonated beverage filled in a container according to claim 1, wherein Contains lactic acid at 800 mass ppm or less.

3. The carbonated beverage in a container according to claim 1, characterized in that, Contains phosphoric acid at a content of 500 mass ppm.

4. The carbonated beverage in a container according to claim 2, characterized in that, Contains phosphoric acid at a content of 500 mass ppm.

5. The carbonated beverage in a container according to any one of claims 1 to 4, characterized in that The pH is 2.5 to 4.

5.

6. The carbonated beverage in a container according to any one of claims 1 to 4, characterized in that The carbonated beverage is a beer-flavored beverage.

7. The carbonated beverage in a container according to claim 5, wherein, The carbonated beverage is a beer-flavored beverage.

8. The carbonated beverage in a container according to any one of claims 1 to 4, characterized in that, The carbonated beverage is a non-alcoholic beer-flavored beverage.

9. The carbonated beverage in a container according to claim 5, wherein The carbonated beverage is a non-alcoholic beer-flavored beverage.

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