Citrus-flavored carbonated beverage and method for enhancing body of citrus-flavored carbonated beverage

Abstract

To provide a citrus-flavored carbonated beverage having enhanced body and a technique associated therewith.SOLUTION: An embodiment of the present disclosure provides a citrus-flavored carbonated beverage exhibiting an absorbance of 0.4 or more at a wavelength of 720 nm.SELECTED DRAWING: None

Description

Technical Field

[0001] The present disclosure relates to a citrus - flavored carbonated beverage and a method for improving the richness of the citrus - flavored carbonated beverage.

Background Art

[0002] To meet various preferences of consumers, beverages with various flavors such as citrus flavor have been proposed. For example, the following Patent Document 1 discloses a citrus - flavored alcoholic beverage having an extract content of 2.5 w / v% or less and containing limonene and methionol.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] It is expected to further improve the richness of citrus - flavored beverages, especially citrus - flavored carbonated beverages. The richness is considered to be formed by various factors such as the depth and persistence of taste. The present disclosure includes the following objectives. One of the objectives of the present disclosure is to provide a citrus - flavored carbonated beverage having excellent richness. One of the objectives of the present disclosure is to provide a method for improving the richness of a citrus - flavored carbonated beverage.

Means for Solving the Problems

[0005] The present disclosure includes the following embodiments. <1> A citrus - flavored carbonated beverage showing an absorbance of 0.4 or more at a wavelength of 720 nm. <2> The citrus - flavored carbonated beverage according to <1>, wherein the absorbance is in the range of 0.4 to 3. <3> A citrus - flavored carbonated beverage having an acidity of 0.2 g / 100 mL or more, as described in <1> or <2>. <4> A citrus - flavored carbonated beverage as described in any one of <1> to <3>, containing carbon dioxide gas in an amount within the range of 2 GV to 3 GV. <5> A citrus - flavored carbonated beverage as described in any one of <1> to <4>, containing citrus fruit juice, wherein the amount of the citrus fruit juice is within the range of more than 0 g / 100 mL to 7 g / 100 mL based on the volume of the beverage. <6> The citrus - flavored carbonated beverage according to <5>, wherein the citrus fruit juice is at least one selected from the group consisting of lemon juice, grapefruit juice, and lime juice. <7> A citrus - flavored carbonated beverage as described in any one of <1> to <4>, which does not contain citrus fruit juice. <8> A citrus - flavored carbonated beverage as described in any one of <1> to <7>, containing at least one selected from the group consisting of monosaccharides and disaccharides, wherein the amount of the monosaccharides and the disaccharides is within the range of more than 0 g / 100 mL to 1 g / 100 mL based on the volume of the beverage. <9> A citrus - flavored carbonated beverage as described in any one of <1> to <4> and <7>, which does not contain monosaccharides and disaccharides. <10> A citrus - flavored carbonated beverage as described in any one of <1> to <9>, having an alcohol content within the range of 0% by volume to 7% by volume. <11> A citrus - flavored carbonated beverage as described in any one of <1> to <10>, containing methyl heptenone. <12> The citrus - flavored carbonated beverage according to <11>, wherein the amount of the methyl heptenone is within the range of 0.01 mg / L to 1 mg / L based on the volume of the beverage. <13> A method for improving the richness of a citrus - flavored carbonated beverage, comprising adjusting the absorbance of the citrus - flavored carbonated beverage at a wavelength of 720 nm to 0.4 or more.

Advantages of the Invention

[0006] At least one embodiment of the present disclosure provides a citrus - flavored carbonated beverage having excellent umami. At least one embodiment of the present disclosure provides a method for improving the umami of a citrus - flavored carbonated beverage.

Embodiments for Carrying Out the Invention

[0007] Hereinafter, embodiments of the present disclosure will be described in detail. In the present disclosure, at least one embodiment may be modified within the scope not departing from the gist of the present disclosure. In the present disclosure, at least two embodiments may be combined within the scope not departing from the gist of the present disclosure. In the present disclosure, the upper limit of a certain numerical range may be replaced with the upper limit of other numerical ranges related to the above - mentioned numerical range or the numerical values shown in the examples. In the present disclosure, the lower limit of a certain numerical range may be replaced with the lower limit of other numerical ranges related to the above - mentioned numerical range or the numerical values shown in the examples.

[0008] <Citrus - flavored carbonated beverage> The present disclosure provides a citrus - flavored carbonated beverage. A citrus - flavored carbonated beverage is a beverage having a citrus flavor and containing carbon dioxide gas. Hereinafter, the "citrus - flavored carbonated beverage" may sometimes be simply referred to as the "beverage".

[0009] Examples of citrus flavors include orange flavor, lemon flavor, yuzu flavor, sudachi flavor, kabosu flavor, seikwasha flavor, lime flavor, lemon flavor, grapefruit flavor, and lime flavor. The citrus flavor may be a lemon flavor, a grapefruit flavor, or a lime flavor. The citrus flavor may be adjusted by using flavors. The citrus flavor may be adjusted by using fruit juices.

[0010] The amount of carbon dioxide gas in the beverage is not limited. The beverage may contain carbon dioxide gas in an amount within the range of 0.5 GV to 4 GV. The lower limit of the amount of carbon dioxide gas in the beverage may be 1 GV, 1.5 GV, 2 GV or 2.5 GV. The upper limit of the amount of carbon dioxide gas in the beverage may be 3.5 GV, 3 GV, 2.5 GV or 2 GV. The unit "GV" representing the amount of carbon dioxide gas in the beverage represents the volume ratio of carbon dioxide gas to the beverage at 1 atmosphere and 20°C. In the present disclosure, the amount of carbon dioxide gas in the beverage is measured by a GV tester (for example, GVA-500B of Kyoto Electronics Industry Co., Ltd.) generally used in the technical field related to carbonated beverages.

[0011] The beverage may be an alcoholic beverage. An alcoholic beverage is a beverage containing ethanol. The beverage may be a non-alcoholic beverage. A non-alcoholic beverage is a beverage that does not contain ethanol. The beverage may be a beverage that substantially does not contain ethanol. In the present disclosure, a beverage that substantially does not contain ethanol means a beverage having an alcohol content of 0.5% by volume or less. The beverage may have an alcohol content within the range of 0% by volume to 10% by volume. The lower limit of the alcohol content may be 0.01% by volume, 0.05% by volume, 0.1% by volume, 0.2% by volume, 0.5% by volume, 1% by volume, 2% by volume, 3% by volume, 4% by volume, 5% by volume, 6% by volume, 7% by volume, 8% by volume or 9% by volume. The upper limit of the alcohol content may be 9% by volume, 8% by volume, 7% by volume, 6% by volume, 5% by volume, 4% by volume, 3% by volume, 2% by volume, 1% by volume, 0.5% by volume, 0.2% by volume, 0.1% by volume, 0.05% by volume or 0.01% by volume. The alcohol content represents the volume ratio of ethanol to the beverage at 1 atmosphere and 15°C.

[0012] The beverage may be a beverage produced through a fermentation process. The beverage may be a beverage produced without going through a fermentation process.

[0013] The beverage may be a beer - flavored beverage, a cocktail - flavored beverage, or a chu - hai - flavored beverage. The beverage may be a cocktail - flavored beverage or a chu - hai - flavored beverage. A beer - flavored beverage is a beverage having a beer flavor. The beer - flavored beverage may be a beer - flavored beverage using malt as a raw material. The beer - flavored beverage may be a beer - flavored beverage not using malt as a raw material. A cocktail - flavored beverage is a beverage having a cocktail flavor. A chu - hai - flavored beverage is a beverage having a chu - hai flavor.

[0014] The beverage may be a sparkling wine, a liqueur, or a spirit.

[0015] The beverage exhibits an absorbance of 0.4 or more at a wavelength of 720 nm. A beverage having an absorbance of 0.4 or more at a wavelength of 720 nm provides a better kokumi than a beverage having an absorbance of less than 0.4 at a wavelength of 720 nm. An increase in the absorbance at a wavelength of 720 nm is presumed to reflect an increase in the content of components contributing to the improvement of kokumi. The lower limit of the absorbance of the beverage at a wavelength of 720 nm may be 0.5, 0.8, 1, 1.2, 1.4, 1.6, 1.8, 2, 2.2, 2.4, 2.6, 2.8, or 3. The upper limit of the absorbance of the beverage at a wavelength of 720 nm may be 4, 3.5, 3, 2.5, 2, 1.5, or 1. The absorbance of the beverage at a wavelength of 720 nm may be in the range of 0.4 - 4. When the absorbance of the beverage at a wavelength of 720 nm increases, the kokumi of the beverage tends to improve. When the absorbance of the beverage at a wavelength of 720 nm decreases, the carbonation sting of the beverage tends to improve. The method for adjusting the absorbance of the beverage is not limited. For example, components such as the emulsifier and cloudy citrus juice described below are suitable for adjusting the absorbance of the beverage at a wavelength of 720 nm. In the present disclosure, the absorbance is measured using a spectrophotometer (e.g., "UV - 2450" manufactured by Shimadzu Corporation) and a quartz cell having a width of 1 cm (i.e., an optical path length of 1 cm).

[0016] As long as the beverage exhibits an absorbance of 0.4 or more at a wavelength of 720 nm, the components of the beverage are not restricted. Furthermore, the components of the beverage may be selected from the components used in known citrus-flavored beverages in consideration of the intended flavor of the beverage. Exemplary components of the beverage are described below.

[0017] The beverage may contain methyl heptenone. Methyl heptenone contributes to improving the carbonation sting of the beverage.

[0018] The amount of methyl heptenone may be 0.005 mg / L based on the volume of the beverage. The lower limit of the amount of methyl heptenone may be 0.01 mg / L, 0.02 mg / L, 0.04 mg / L, 0.06 mg / L, 0.08 mg / L, 0.1 mg / L, 0.2 mg / L, 0.3 mg / L, 0.4 mg / L, 0.5 mg / L, 0.6 mg / L, 0.7 mg / L, 0.8 mg / L, 0.9 mg / L or 1 mg / L based on the volume of the beverage. The amount of methyl heptenone may be 2 mg / L or less based on the volume of the beverage. The upper limit of the amount of methyl heptenone may be 1.5 mg / L, 1 mg / L, 0.8 mg / L, 0.6 mg / L, 0.4 mg / L, 0.2 mg / L, 0.1 mg / L, 0.08 mg / L or 0.06 mg / L, 0.04 mg / L or 0.02 mg / L based on the volume of the beverage. The amount of methyl heptenone may be in the range of 0.005 mg / L to 2 mg / L based on the volume of the beverage. As the amount of methyl heptenone increases, the richness of the beverage and the carbonation sting of the beverage tend to improve.

[0019] In the present disclosure, the quantitative analysis of methylheptenone is carried out by gas chromatography-mass spectrometry. The specific procedure for the quantitative analysis of methylheptenone is as follows. After removing carbon dioxide, a beverage (30 g), ammonium sulfate (5 g), dichloromethane (5 mL), and 1000 ppm of linalool-d5 (50 μL) are added to a container and mixed using a shaker for 20 minutes. The resulting mixture is treated by centrifugation at 3500 rpm for 5 minutes to recover the solvent phase. Anhydrous sodium sulfate is added to the solvent phase to dehydrate the solvent phase. The solvent phase is concentrated to 100 μL by nitrogen purging to obtain a sample. Using the sample, gas chromatography-mass spectrometry is carried out under the following conditions (1) to (3). Using the target ion (m / z 74) of the internal standard substance linalool-d5 and the target ion (m / z 108) of methylheptenone, the amount of methylheptenone in the sample is calculated from the area ratio of the peak of methylheptenone to the peak of linalool-d5. (1) Column: DB-WAX (60 m × 0.25 mm (I.D.), 0.25 μm (F.T.), manufactured by Agilent Technologies) (2) Sample injection volume: 1 μL (splitless method) (3) Temperature conditions: 38°C for 10 minutes → 10°C / minute → 245°C for 19.3 minutes

[0020] The beverage may contain citrus fruit juice. In an exemplary embodiment, the beverage contains methylheptenone and citrus fruit juice. On the other hand, the beverage may be a beverage that does not contain citrus fruit juice.

[0021] One type or two or more types of citrus fruit juices may be used. Examples of citrus fruit juices include orange juice, lemon juice, yuzu juice, sudachi juice, kabosu juice, shikwasa juice, lime juice, grapefruit juice, and calamansi juice. The citrus fruit juice may be at least one selected from the group consisting of lemon juice, grapefruit juice, and lime juice. The citrus fruit juice may be lemon juice. The citrus fruit juice may be grapefruit juice. The citrus fruit juice may be lime juice. The citrus fruit juice may be at least one selected from the group consisting of clear citrus fruit juice and cloudy citrus fruit juice. The citrus fruit juice may be clear citrus fruit juice. The citrus fruit juice may be cloudy citrus fruit juice. Cloudy citrus fruit juice is suitable for adjusting the absorbance of the beverage at a wavelength of 720 nm.

[0022] The amount of citrus fruit juice may be 0 g / 100 mL based on the volume of the beverage. The amount of citrus fruit juice may be more than 0 g / 100 mL based on the volume of the beverage. The lower limit of the amount of citrus fruit juice may be 0.5 g / 100 mL, 1 g / 100 mL, 2 g / 100 mL, 3 g / 100 mL, 4 g / 100 mL, 5 g / 100 mL, 6 g / 100 mL, 7 g / 100 mL, or 8 g / 100 mL based on the volume of the beverage. The amount of citrus fruit juice may be 10 g / 100 mL or less based on the volume of the beverage. The upper limit of the amount of citrus fruit juice may be 9 g / 100 mL, 8 g / 100 mL, 7 g / 100 mL, 6 g / 100 mL, 5 g / 100 mL, 4 g / 100 mL, 3 g / 100 mL, 2 g / 100 mL, or 1 g / 100 mL based on the volume of the beverage. The amount of citrus fruit juice may be in the range of 0 g / 100 mL to 10 g / 100 mL based on the volume of the beverage. The amount of citrus fruit juice may be in the range of more than 0 g / 100 mL to 8 g / 100 mL based on the volume of the beverage. When cloudy citrus fruit juice is used, the amount of cloudy citrus fruit juice may be adjusted in consideration of the target absorbance of the beverage.

[0023] The beverage may contain at least one selected from the group consisting of saccharides, for example, monosaccharides and disaccharides. Exemplary embodiments are shown below. On the other hand, the beverage may be a beverage that does not contain monosaccharides and disaccharides. (1) A beverage comprising methyl heptenone and at least one selected from the group consisting of monosaccharides and disaccharides (2) A beverage comprising methyl heptenone, at least one selected from the group consisting of monosaccharides and disaccharides, and citrus fruit juice (3) A beverage comprising methyl heptenone and at least one selected from the group consisting of monosaccharides and disaccharides, and not containing citrus fruit juice

[0024] One or more types of monosaccharides may be used. One or more types of disaccharides may be used. The monosaccharides and disaccharides may be selected from known monosaccharides and disaccharides. Examples of the monosaccharides and disaccharides include galactose, glucose, fructose, sucrose, maltose, and lactose. Some or all of the monosaccharides and disaccharides in the beverage may be saccharides derived from fruit juice, isomerized sugar (e.g., fructose glucose syrup), or sugar (e.g., granulated sugar).

[0025] The amount of monosaccharides and disaccharides may be 0 g / 100 mL based on the volume of the beverage. The amount of monosaccharides and disaccharides may also be more than 0 g / 100 mL based on the volume of the beverage. The lower limit of the amount of monosaccharides and disaccharides may be 0.05 g / 100 mL, 0.1 g / 100 mL, 0.2 g / 100 mL, 0.4 g / 100 mL, 0.6 g / 100 mL, 0.8 g / 100 mL, 1 g / 100 mL, 1.5 g / 100 mL, 2 g / 100 mL, 3 g / 100 mL, 3.5 g / 100 mL, 4 g / 100 mL, 4.5 g / 100 mL or 5 g / 100 mL based on the volume of the beverage. The amount of monosaccharides and disaccharides may be 8 g / 100 mL or less based on the volume of the beverage. The upper limit of the amount of monosaccharides and disaccharides may be 6 g / 100 mL, 4 g / 100 mL, 2 g / 100 mL, 1 g / 100 mL, 0.8 g / 100 mL, 0.6 g / 100 mL, 0.4 g / 100 mL, 0.2 g / 100 mL, 0.1 g / 100 mL or 0.05 g / 100 mL based on the volume of the beverage. The amount of monosaccharides and disaccharides may be in the range of 0 g / 100 mL to 8 g / 100 mL based on the volume of the beverage. The amount of monosaccharides and disaccharides may be in the range of more than 0 g / 100 mL to 8 g / 100 mL based on the volume of the beverage. Even when the amount of monosaccharides and disaccharides is small, a beverage showing an absorbance of 0.4 or more at a wavelength of 720 nm can provide excellent kokumi.

[0026] The beverage may contain an emulsifier. The emulsifier is suitable for adjusting the absorbance of the beverage at a wavelength of 720 nm. Exemplary embodiments are shown below. On the other hand, the beverage may be a beverage that does not contain an emulsifier. (1) A beverage containing methyl heptenone and an emulsifier (2) A beverage containing methyl heptenone and an emulsifier and not containing citrus fruit juice (3) A beverage containing methyl heptenone and an emulsifier and not containing monosaccharides and disaccharides (4) A beverage containing methyl heptenone and an emulsifier and not containing citrus fruit juice, monosaccharides and disaccharides (5) A beverage containing methyl heptenone, an emulsifier and citrus fruit juice A beverage comprising (6) methylheptenone, an emulsifier, and at least one selected from the group consisting of monosaccharides and disaccharides A beverage comprising (7) methylheptenone, an emulsifier, and at least one selected from the group consisting of monosaccharides and disaccharides, and not containing citrus fruit juice A beverage comprising (8) methylheptenone, an emulsifier, citrus fruit juice, and at least one selected from the group consisting of monosaccharides and disaccharides

[0027] One or two or more kinds of emulsifiers may be used. The emulsifier may be selected from known emulsifiers. Examples of emulsifiers include glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, calcium stearoyl lactate, sucrose fatty acid esters, lecithin, saponin, plant sterols, animal sterols, sphingolipids, oat bran extract, yucca foam extract, tomato glycolipids, and bile powder. Examples of glycerin fatty acid esters include monoglyceride acetate, monoglyceride lactate, monoglyceride citrate, monoglyceride diacetyl tartrate, and monoglyceride succinate. In a preferred embodiment, the emulsifier comprises at least one selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters. The emulsifier may be an emulsifier derived from an emulsifier-containing composition. Examples of emulsifier-containing compositions include emulsified flavors. For example, an emulsified flavor is obtained by emulsifying a flavor with an emulsifier. The emulsified flavor may contain a citrus flavor. Examples of citrus flavors are as described below.

[0028] The amount of the emulsifier may be 0 g / L based on the volume of the beverage. The amount of the emulsifier may also be more than 0 g / L based on the volume of the beverage. The lower limit of the amount of the emulsifier may be 0.1 g / L, 0.2 g / L, 0.3 g / L, 0.4 g / L, 0.5 g / L or 0.6 g / L based on the volume of the beverage. The amount of the emulsifier may be 1 g / L or less based on the volume of the beverage. The upper limit of the amount of the emulsifier may be 0.9 g / L, 0.8 g / L, 0.7 g / L, 0.6 g / L, 0.5 g / L, 0.4 g / L or 0.3 g / L based on the volume of the beverage. The amount of the emulsifier may be within the range of 0 g / L to 1 g / L based on the volume of the beverage. The amount of the emulsifier may be within the range of more than 0 g / L to 1 g / L based on the volume of the beverage. As the amount of the emulsifier increases, the absorbance of the beverage tends to increase.

[0029] The beverage may further contain other components as needed. One type or two or more types of other components may be used. Examples of the other components include water, alcohol for raw materials, brewed liquor, distilled liquor, flavoring agents, high-intensity sweeteners, acidulants, dietary fiber, pH adjusters, antioxidants and colorants. The other components may be selected from the components used in known citrus-flavored beverages in consideration of the intended flavor of the beverage. The amount of the other components may be adjusted in consideration of the intended composition and flavor of the beverage.

[0030] Examples of the fragrance include citrus fragrances. Examples of citrus fragrances include geranial, γ-terpinene, α-terpineol, citronellol, citronellal, nonanal, neral, β-caryophyllene, β-bisabolene, parasymene, bergamot, citral, limonene, nerol, geraniol, neryl acetate, geranyl acetate, octanal, decanal, nootkatone, linalool, thymol, methyl N-methylanthranilate, and sinensal. The beverage may contain at least one selected from the group consisting of geranial, γ-terpinene, α-terpineol, citronellol, citronellal, nonanal, neral, β-caryophyllene, β-bisabolene, parasymene, bergamot, citral, limonene, nerol, geraniol, neryl acetate, geranyl acetate, octanal, decanal, nootkatone, linalool, thymol, methyl N-methylanthranilate, and sinensal. The beverage may contain citral. The beverage may be a beverage that does not contain limonene.

[0031] Examples of high-intensity sweeteners include acesulfame potassium, aspartame, stevia, and sucralose.

[0032] Examples of acidulants include organic acids and salts of organic acids. Examples of organic acids include citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, lactic acid, acetic acid, adipic acid, and fumaric acid. Examples of salts of organic acids include sodium salts of organic acids and potassium salts of organic acids. An example of a sodium salt of an organic acid includes trisodium citrate.

[0033] Examples of dietary fiber include soy dietary fiber, polydextrose, indigestible dextrin, galactomannan, inulin, degraded guar gum, pectin, and gum arabic. The beverage may be a beverage that does not contain dextrin (preferably indigestible dextrin).

[0034] Examples of pH adjusters include citric acid and trisodium citrate.

[0035] Examples of antioxidants include sulfurous acid and vitamin C.

[0036] Examples of colorants include caramel pigments.

[0037] The beverage may contain an extract. The extract is a component that does not vaporize at 1 atm and 15°C. The amount of the extract is not limited. The amount of the extract may be 0.01 g / 100 mL or more based on the volume of the beverage. The lower limit of the amount of the extract may be 0.1 g / 100 mL, 0.2 g / 100 mL, 0.4 g / 100 mL, 0.6 g / 100 mL, 0.8 g / 100 mL, 1 g / 100 mL, 2 g / 100 mL, 3 g / 100 mL, 4 g / 100 mL, or 5 g / 100 mL based on the volume of the beverage. The amount of the extract may be 8 g / 100 mL or less based on the volume of the beverage. The upper limit of the amount of the extract may be 7 g / 100 mL, 6 g / 100 mL, 5 g / 100 mL, 4 g / 100 mL, 3 g / 100 mL, 2 g / 100 mL, 1 g / 100 mL, 0.8 g / 100 mL, 0.6 g / 100 mL, or 0.4 g / 100 mL based on the volume of the beverage. The amount of the extract may be in the range of 0.01 g / 100 mL to 8 g / 100 mL based on the volume of the beverage. Even when the amount of the extract is small, a beverage showing an absorbance of 0.4 or more at a wavelength of 720 nm can provide excellent umami.

[0038] The acidity of the beverage is not limited. In an exemplary embodiment, the beverage has an acidity of 0.1 g / 100 mL or more. The lower limit of the acidity of the beverage may be 0.2 g / 100 mL, 0.3 g / 100 mL, 0.4 g / 100 mL, or 0.5 g / 100 mL. The upper limit of the acidity of the beverage may be 0.8 g / 100 mL, 0.7 g / 100 mL, 0.6 g / 100 mL, 0.5 g / 100 mL, or 0.4 g / 100 mL. As the acidity of the beverage increases, the umami and the carbonic acid stimulation of the beverage tend to improve. In particular, a beverage containing methylheptenone in an amount of 0.01 mg / L or more and having an acidity of 0.2 g / 100 mL or more can provide excellent umami and carbonic acid stimulation. The method for adjusting the acidity of the beverage is not limited. For example, acidulants are suitable for adjusting the acidity of the beverage.

[0039] In the present disclosure, the acidity is measured by the following method. The sample (1 mL to 50 mL) is appropriately diluted with water. The diluted solution is titrated with a 0.1 mol / L sodium hydroxide solution. The end point of the titration is pH 8.2 measured with a pH meter. The acidity is calculated using the following formula (1). Formula (1): Acidity = A × f × 100 / W × 0.0064 A: The amount of the 0.1 mol / L sodium hydroxide solution dropped (mL) f: The titer of the 0.1 mol / L sodium hydroxide solution W: The amount of the sample (g) 0.0064: The conversion coefficient in terms of anhydrous citric acid

[0040] The beverage may be enclosed in a container. Examples of the types of containers include cans, flexible containers, and glass bottles. Examples of flexible containers include containers containing a flexible resin. Examples of flexible resins include polyethylene, polypropylene, ethylene-vinyl alcohol copolymer, and polyethylene terephthalate. The container may be selected from known containers capable of enclosing carbonated beverages.

[0041] As long as the target beverage is obtained, the method for manufacturing the beverage is not limited. The beverage may be manufactured by using a raw material containing at least one component selected from the above-described components in consideration of the absorbance and flavor of the target beverage. In an exemplary embodiment, the method for manufacturing the beverage includes obtaining a citrus-flavored beverage by using a raw material containing an emulsifier and a citrus flavor, and introducing carbon dioxide gas into the citrus-flavored beverage to obtain a citrus-flavored carbonated beverage. For example, the raw material may contain cloudy citrus juice instead of the citrus flavor. For example, the raw material may further contain cloudy citrus juice. For example, the raw material may further contain methyl heptenone. The introduction of carbon dioxide gas can be carried out based on a known method. The method for manufacturing the beverage may further include other steps as necessary. For example, the method for manufacturing the beverage may further include heat sterilization. The beverage may be manufactured with reference to a known method for manufacturing a citrus-flavored carbonated beverage.

[0042] <Method for improving the richness of a citrus-flavored carbonated beverage> The present disclosure provides a method for improving the richness of a citrus-flavored carbonated beverage. In a preferred embodiment, the method for improving the richness of the beverage includes adjusting the absorbance of the citrus-flavored carbonated beverage at a wavelength of 720 nm to 0.4 or more. The preferred absorbance is described in the above item "citrus-flavored carbonated beverage". As described above, the method for adjusting the absorbance of the beverage is not limited. For example, ingredients such as emulsifiers and cloudy citrus juice are suitable for adjusting the absorbance of the beverage at a wavelength of 720 nm. In a preferred embodiment, adjusting the absorbance of the beverage at a wavelength of 720 nm to 0.4 or more includes using at least one selected from the group consisting of an emulsifier and cloudy citrus juice as a raw material of the beverage. At least one selected from the group consisting of an emulsifier and cloudy citrus juice may be used in any step in the manufacturing method of the beverage. At least one selected from the group consisting of an emulsifier and cloudy citrus juice may be mixed with other raw materials. At least one selected from the group consisting of an emulsifier and cloudy citrus juice may be mixed with the beverage. As the amount of the emulsifier and cloudy citrus juice used as a raw material of the beverage increases, the absorbance of the beverage tends to increase.

[0043] In a preferred embodiment, the method for improving the richness of the beverage further includes adjusting the amount of methylheptenone in the beverage to 0.01 mg / L or more based on the volume of the beverage. The preferred amount of methylheptenone is described in the above item "citrus-flavored carbonated beverage".

[0044] In a preferred embodiment, the method for improving the richness of the beverage further includes adjusting the acidity of the beverage to 0.1 g / 100 mL or more. The preferred acidity is described in the above item "citrus-flavored carbonated beverage".

[0045] The present disclosure also provides the use of an emulsifier in a method for improving the richness of a citrus-flavored carbonated beverage, which includes adjusting the absorbance of the citrus-flavored carbonated beverage at a wavelength of 720 nm to 0.4 or more. The present disclosure also provides the use of a turbid citrus fruit juice in a method for improving the richness of a citrus-flavored carbonated beverage, which includes adjusting the absorbance of the citrus-flavored carbonated beverage at a wavelength of 720 nm to 0.4 or more.

Examples

[0046] Hereinafter, the present disclosure will be described based on examples. However, the present disclosure is not limited to the following examples. The following examples may be appropriately changed within the scope not departing from the gist of the present disclosure.

[0047] <Preparation of Citrus-Flavored Carbonated Beverage> Citrus-flavored carbonated beverages having the characteristics described in Tables 1 to 8 were produced. In each table, the symbol "-" indicates that the related raw material was not used. The specific procedure for producing the citrus-flavored carbonated beverage is as follows.

[0048] Based on the descriptions in Tables 1 and 2, appropriate raw materials selected from the following raw materials were mixed to obtain a citrus-flavored beverage, and then carbon dioxide gas was introduced into the citrus-flavored beverage. In the production process of the citrus-flavored carbonated beverage, the amount of anhydrous citric acid was adjusted according to the target acid value of the citrus-flavored carbonated beverage. The amount of trisodium citrate was adjusted to keep the pH of the citrus-flavored carbonated beverage within the range of 2.7 to 4.0. · Water · Brewed alcohol · Anhydrous citric acid · Trisodium citrate (pH adjuster) · Emulsified flavor (emulsifier in the emulsified flavor: sucrose fatty acid ester) · Sucrose fatty acid ester (emulsifier) · Glycerol fatty acid ester (emulsifier) · Citral (citrus flavor)

[0049] Based on the descriptions in Tables 3 to 6, after mixing appropriate raw materials selected from the following raw materials to obtain a citrus-flavored beverage, carbon dioxide gas was introduced into the citrus-flavored beverage. In the manufacturing process of the citrus-flavored carbonated beverage, in order to keep the pH of the citrus-flavored carbonated beverage within the range of 2.7 to 4.0 by adjusting the amount of trisodium citrate according to the target acid value of the citrus-flavored carbonated beverage, the amount of anhydrous citric acid was adjusted. · Water · Brewed alcohol · Anhydrous citric acid · Trisodium citrate (pH adjuster) · Emulsified flavor (Emulsifier in the emulsified flavor: Sucrose fatty acid ester) · Citral (Citrus flavor) · Methyl heptenone

[0050] Based on the descriptions in Table 7, after mixing appropriate raw materials selected from the following raw materials to obtain a citrus-flavored beverage, carbon dioxide gas was introduced into the citrus-flavored beverage. In the manufacturing process of the citrus-flavored carbonated beverage, the amount of anhydrous citric acid was adjusted according to the target acid value of the citrus-flavored carbonated beverage. In order to keep the pH of the citrus-flavored carbonated beverage within the range of 2.7 to 4.0, the amount of trisodium citrate was adjusted. · Water · Brewed alcohol · Anhydrous citric acid · Trisodium citrate (pH adjuster) · Emulsified flavor (Emulsifier in the emulsified flavor: Sucrose fatty acid ester) · Citral (Citrus flavor) · Methyl heptenone · Clear lemon juice (Juice equivalent to 100% juice according to Japanese agricultural and forestry standards, obtained by reducing concentrated juice) · Clear grapefruit juice (Juice equivalent to 100% juice according to Japanese agricultural and forestry standards, obtained by reducing concentrated juice) · Clear lime juice (Juice equivalent to 100% juice according to Japanese agricultural and forestry standards, obtained by reducing concentrated juice) · Cloudy lemon juice (Juice equivalent to 100% juice according to Japanese agricultural and forestry standards, obtained by reducing concentrated juice)

[0051] Based on the description in Table 8, after mixing appropriate raw materials selected from the following raw materials to obtain a citrus-flavored beverage, carbon dioxide gas was introduced into the citrus-flavored beverage. In the manufacturing process of the citrus-flavored carbonated beverage, the amount of anhydrous citric acid was adjusted according to the target acid value of the citrus-flavored carbonated beverage. To keep the pH of the citrus-flavored carbonated beverage within the range of 2.7 to 4.0, the amount of trisodium citrate was adjusted. · Water · Brewed alcohol · Anhydrous citric acid · Trisodium citrate (pH adjuster) · Emulsified flavor (emulsifier in the emulsified flavor: sucrose fatty acid ester) · Citral (citrus flavor) · Methyl heptenone · Clear lemon juice (juice equivalent to 100% juice according to Japanese agricultural and forestry standards, obtained by reducing concentrated juice) · Granulated sugar · Fructose glucose liquid sugar · Acesulfame potassium · Dietary fiber

[0052] <Sensory test> A sensory test was conducted on each citrus-flavored carbonated beverage. Specifically, the sensory test was conducted by 10 trained evaluators with discrimination ability according to the following criteria. The average scores obtained by the 10 evaluators are shown in Tables 1 to 8. In each table, the comparative examples are represented by "C", and the examples are represented by "E".

[0053] (Sensory test: Richness) 1: Weaker than Comparative Example 1-1 4: At the level of Comparative Example 1-1 7: Stronger than Comparative Example 1-1

[0054] (Sensory test: Carbonation sting) 1: Weaker than Comparative Example 1-1 4: At the level of Comparative Example 1-1 7: Stronger than Comparative Example 1-1

[0055] (Sensory test: Deliciousness) 1: Less delicious than Comparative Example 1-1 4: Level of Comparative Example 1-1 7: More delicious than Comparative Example 1-1

[0056]

Table 1

[0057]

Table 2

[0058]

Table 3

[0059]

Table 4

[0060]

Table 5

[0061]

Table 6

[0062]

Table 7

[0063]

Table 8

[0064] As shown in Tables 1 to 8, the citrus-flavored carbonated beverage showing an absorbance of 0.4 or more at a wavelength of 720 nm provided a better kokumi than the citrus-flavored carbonated beverage showing an absorbance of less than 0.4 at a wavelength of 720 nm. Furthermore, the citrus-flavored carbonated beverage containing methylheptenone provided not only excellent kokumi but also excellent carbonation sting.

Claims

1. A citrus - flavored carbonated beverage that exhibits an absorbance of 0.4 or more at a wavelength of 720 nm.

2. The citrus - flavored carbonated beverage according to claim 1, wherein the absorbance is in the range of 0.4 to 3.

3. The citrus - flavored carbonated beverage according to claim 1, having an acidity of 0.2 g / 100 mL or more.

4. The citrus - flavored carbonated beverage according to claim 1, containing carbon dioxide gas in an amount in the range of 2 GV to 3 GV.

5. The citrus - flavored carbonated beverage according to claim 1, containing citrus fruit juice, wherein the amount of the citrus fruit juice is in the range of more than 0 g / 100 mL to 7 g / 100 mL based on the volume of the beverage.

6. The citrus - flavored carbonated beverage according to claim 5, wherein the citrus fruit juice is at least one selected from the group consisting of lemon juice, grapefruit juice, and lime juice.

7. The citrus - flavored carbonated beverage according to claim 1, not containing citrus fruit juice.

8. The citrus - flavored carbonated beverage according to claim 1, containing at least one selected from the group consisting of monosaccharides and disaccharides, wherein the amount of the monosaccharides and the disaccharides is in the range of more than 0 g / 100 mL to 1 g / 100 mL based on the volume of the beverage.

9. The citrus - flavored carbonated beverage according to claim 1, not containing monosaccharides and disaccharides.

10. The citrus - flavored carbonated beverage according to claim 1, having an alcohol content in the range of 0% by volume to 7% by volume.

11. The citrus - flavored carbonated beverage according to any one of claims 1 to 10, containing methyl heptenone.

12. The citrus - flavored carbonated beverage according to claim 11, wherein the amount of the methyl heptenone is in the range of 0.01 mg / L to 1 mg / L based on the volume of the beverage.

13. A method for improving the richness of a citrus - flavored carbonated beverage, comprising adjusting the absorbance of the citrus - flavored carbonated beverage at a wavelength of 720 nm to 0.4 or more.

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