Packaged-carbonized beverage containing organic acids and squeezed plant juices and / or plant-flavoring agent

Abstract

To provide a technique for use in a packaged beverage containing organic acids and squeezed plant juices and / or plant-flavoring agents, the technique being capable of modifying the flavor of a vegetable, a fruit, or a squeezed juice thereof into a favorable fresh flavor which is not recognized as the quality (rotten smell) of the vegetable, fruit, or squeezed juice thereof which has already been past the best time to eat and is in a damaged state, an overripe state or an aged state, and does not feel these.SOLUTION: The present invention provides a packaged-carbonized beverage containing an organic acid and a squeezed plant juice and / or a plant-flavoring agent, which satisfies the following (1) to (4). (1) The total content of organic acids is 0.1 w / v% or more. (2) The gas pressure during filling of carbon dioxide gas per w / v% of organic acid is 2.5 GV or more and 25 GV or less. (3) Sweetness level calculated as sucrose is 1 or more and 30 or less. (4) The sugar-acid ratio is 1 or more and 50 or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a carbonated beverage in a container containing an organic acid and a plant juice and / or a plant flavoring agent. It relates to.

Background Art

[0002] Organic acids such as acetic acid have been reported to have various health effects such as reduction of blood cholesterol, hypertension, diabetes, and prevention of obesity, and the need for their intake is increasing. Due to the recent increase in health consciousness, many soft drinks containing these organic acids are commercially available. However, the irritation peculiar to organic acids (for example, irritating odor), and intermediate metabolites such as ethanol and acetaldehyde generated in the production of organic acids such as acetic acid, and aroma components such as lower fatty acid esters such as ethyl acetate similar to the irritating aroma of these organic acids may interfere with palatability. However, the irritation peculiar to organic acids (for example, irritating odor), and intermediate metabolites such as ethanol and acetaldehyde generated in the production of organic acids such as acetic acid, and aroma components such as lower fatty acid esters such as ethyl acetate similar to the irritating aroma of these organic acids may interfere with palatability. These aroma components are also generated from plants such as vegetables and fruits, so when humans smell these odors, they unconsciously associate them with those derived from plants. These aroma components are known to be generated by the metabolism of sugars and other components contained in vegetables and fruits by yeasts and acetic acid bacteria, the generation of ethylene gas, aging, after-ripening, harvesting, storage, transportation, and other stimuli and stresses. This is observed not only in climacteric-type vegetables and fruits but also in non-climacteric-type vegetables and fruits.

[0003] Therefore, based on human experience, organic acids such as acetic acid, lower fatty acid esters such as ethyl acetate similar to the irritating aroma of these organic acids, and intermediate metabolites such as ethanol and acetaldehyde are known to be generated by the metabolism of sugars and other components contained in vegetables and fruits by yeasts and acetic acid bacteria, the generation of ethylene gas, aging, after-ripening, harvesting, storage, transportation, and other stimuli and stresses. This is observed not only in climacteric-type vegetables and fruits but also in non-climacteric-type vegetables and fruits. This is known to occur not only in climacteric-type vegetables and fruits but also in non-climacteric-type vegetables and fruits. This is also observed in non-climacteric-type vegetables and fruits as well as climacteric-type vegetables and fruits.

[0004] Therefore, based on human experience, organic acids such as acetic acid, lower fatty acid esters such as ethyl acetate similar to the irritating aroma of these organic acids, and intermediate metabolites such as ethanol and acetaldehyde When feeling the flavor of metabolites or the like, after passing the time when it is suitable to eat, it is felt as an odor derived from the quality of vegetables and fruits in a painful, overripe, or aged state (hereinafter, this may be referred to as putrid odor), and there is a problem that it is recognized as having poor palatability.

[0005] Furthermore, organic acids such as acetic acid, and soft drinks containing vegetables, fruits, and their juices are commercially available. However, when vegetables, fruits, and their juices coexist with organic acids, even if the vegetables, fruits, and their juices are in the optimal time to eat and have not been damaged or stressed, due to the above-mentioned aroma components, they are felt as putrid odor, so there is a problem that the quality of the vegetables and fruits is recognized as not good and is avoided.

[0006] Regarding the unpleasant odor derived from plants, Patent Document 1 discloses a container-packed fruit juice-containing beverage that has a natural fruit flavor and an optimal balance of sweetness and sourness, and suppresses the discoloration and deterioration odor of the content liquid over time, and a method for producing the same, and a technique for providing an agent for suppressing discoloration and deterioration odor in a container-packed fruit juice-containing beverage and a method for suppressing the same. Patent Document 2 discloses a technique for providing a method for masking the deterioration odor of citrus fruits after aging over time in a citrus beverage. Patent Document 3 discloses a technique for providing a method of incorporating a composition for suppressing deterioration of flavor or taste, containing an extract of a Lawsonia plant and / or a purified product thereof, into food and drink.

[0007] However, these disclosed techniques are techniques effective against deteriorated flavors generated during storage or over time of beverages and food and drink, and are not techniques for controlling the flavor immediately after production. ​​​​​​​​​ was obtained.

[0008] Further, Patent Document 4 discloses a technique for providing a carbonated beverage that is more preferably drinkable because the bitterness and irritation peculiar to carbon dioxide gas in the carbonated beverage are alleviated. Patent Document 5 discloses a technique for providing a method for suppressing the irritation of carbonic acid in a carbonated beverage, including a step of blending acetic acid into the raw material. However, no description suggesting or motivating the problems of the present application and the means for solving them is recognized at all.

[0009] Furthermore, Non-Patent Document 1 describes that "Apple Vinegar Soda" was on the market before the filing of the present application, and Non-Patent Document 2 describes that "Sukkiri Apple" was on the market before the filing of the present application. However, no description suggesting or motivating the problems of the present application and the means for solving them is recognized at all.

Prior Art Documents

Non-Patent Documents

[0010]

Non-Patent Document 1

Non-Patent Document 2

Patent Documents

[0011]

Patent Document 1

Patent Document 2

[0012] The problem to be solved by the present invention is to provide a technology for modifying a container-packed beverage containing an organic acid such as acetic acid, a plant juice, and / or a plant flavor fragrance into a preferable plant flavor in which these organic acids, ethyl acetate, acetaldehyde, etc. are not recognized as a putrid odor and these are not felt. [Means for Solving the Problems]

[0013] In view of the above circumstances, the present inventors conducted intensive studies and, as a result, newly found that the flavor-modifying effect of carbon dioxide gas, which is not present in the prior art, can simultaneously and simply solve the above problems. And

[0014] That is, the present invention provides the following <1> to <11>. <1> A container-packed carbonated beverage containing an organic acid, a plant juice, and / or a plant flavor fragrance, which satisfies the following (1) to (4). (1) The total content of the organic acid is 0.1 w / v% or more. (2) The gas pressure at the time of filling carbon dioxide gas per 1 w / v% of the organic acid is 2.5 GV or more and 25 GV or less. . (3) The sweetness in terms of sucrose is 1 or more and 30 or less. (4) The sugar-acid ratio is 1 or more and 50 or less. <2> The organic acid is selected from the group consisting of acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid. The carbonated beverage in a container according to <1>, which is at least one or more selected from the group. <3> The carbonated beverage in a container according to <1> or <2>, which further satisfies the following (5). (5) It contains 0.05 ppm or more of ethyl acetate, and the gas pressure at the time of filling carbon dioxide gas per 1 ppm of ethyl acetate is 0.00003 GV or more and 100 GV or less. <4> The carbonated beverage in a container according to any one of <1> to <3>, which further satisfies the following (6). . (6) It contains 0.01 ppm or more of acetaldehyde, and the gas pressure at the time of filling carbon dioxide gas per 1 ppm of acetaldehyde is 0.00003 GV or more and 500 GV or less. <5> The carbonated beverage in a container according to any one of <1> to <4>, which contains a high-sweetness sweetener. . <6> The carbonated beverage in a container according to any one of <1> to <5>, which contains a juice of a plant. <7> The content of the juice of the plant per 1 w / v% of the organic acid (straight conversion, v / v%) is 1.25 v / v % or more and 500 v / v% or less. The carbonated beverage in a container according to <6>. <8> It contains ethyl isovalerate and / or 2,3-pentanedione, and the content in the carbonated beverage in a container is as follows. The carbonated beverage in a container according to any one of <1> to <7>. The content of ethyl isovalerate is 0.1 ppb or more and 20000 ppb or less.​​​​ The content of 2,3 - pentanedione is 0.01 ppb or more and 2000 ppb or less. <9> A carbonated beverage in a container containing an organic acid and a plant juice and / or a plant flavoring, which satisfies the following (1) to (4), and is the carbonated beverage in a container according to any one of <1> to <8> manufacturing method. (1) The total content of the organic acid is 0.1 w / v% or more. (2) The gas pressure at the time of filling carbon dioxide gas per 1 w / v% of the organic acid is 2.5 GV or more and 25 GV or less . (3) The sweetness in terms of sucrose is 1 or more and 30 or less. (4) The sugar - acid ratio is 1 or more and 50 or less. <10> A carbonated beverage in a container containing an organic acid and a plant juice and / or a plant flavoring, which satisfies the following (1) to (4), and is the method for suppressing the putrid odor of the carbonated beverage in a container according to any one of <1> to <8> . (1) The total content of the organic acid is 0.1 w / v% or more. (2) The gas pressure at the time of filling carbon dioxide gas per 1 w / v% of the organic acid is 2.5 GV or more and 25 GV or less . (3) The sweetness in terms of sucrose is 1 or more and 30 or less. (4) The sugar - acid ratio is 1 or more and 50 or less. <11> A method for suppressing the putrid odor of a beverage in a container containing an organic acid and a plant juice and / or a plant flavoring, which includes adjusting the gas pressure at the time of filling carbon dioxide gas per 1 w / v% of the organic acid to be 2.5 GV or more and 25 GV or less.

[0015] Further, the present invention provides the following [1] to

[10] . [1] A carbonated beverage in a container containing acetic acid and a plant juice and / or a plant flavoring, which A container-packed carbonated beverage satisfying [1] to [4]. 〔1〕It contains 0.1 w / v% or more of acetic acid. 〔2〕The gas pressure at the time of carbon dioxide filling per 1 w / v% of acetic acid is 2.5 GV or more and 25 GV or less. 〔3〕The sweetness in terms of sucrose is 1 or more and 30 or less. 〔4〕The sugar-acid ratio is 1 or more and 50 or less. [2] The container-packed carbonated beverage according to [1], further satisfying the following [5]. 〔5〕It contains 0.05 ppm or more of ethyl acetate, and the gas pressure at the time of carbon dioxide filling per 1 ppm of ethyl acetate is 0.00003 GV or more and 100 GV or less. [3] The container-packed carbonated beverage according to [1] or [2], further satisfying the following [6]. 〔6〕It contains 0.01 ppm or more of acetaldehyde, and the gas pressure at the time of carbon dioxide filling per 1 ppm of acetaldehyde is 0.00003 GV or more and 500 GV or less. [4] The container-packed carbonated beverage according to any one of [1] to [3], containing a high-sweetness sweetener. [5] The container-packed carbonated beverage according to any one of [1] to [4], containing a plant juice. [6] The content of the plant juice per 1 w / v% of acetic acid (straight conversion, v / v%) is 1.25 v / v% or more and 500 v / v% or less. The container-packed carbonated beverage according to [5]. [7] Containing ethyl isovalerate and / or 2,3-pentanedione, and the content in the container-packed carbonated beverage is as follows. The container-packed carbonated beverage according to any one of [1] to [6]. The content of ethyl isovalerate is 0.1 ppb or more and 20000 ppb or less. The content of 2,3-pentanedione is 0.01 ppb or more and 2000 ppb or less. [8] A carbonated beverage in a container containing acetic acid and a plant juice and / or a plant flavoring, the following The method for manufacturing the carbonated beverage in a container according to any one of [1] to [7], satisfying [1] to (4). Method. (1) It contains 0.1 w / v% or more of acetic acid. (2) The gas pressure at the time of filling carbon dioxide gas per 1 w / v% of acetic acid is 2.5 GV or more and 25 GV or less. (3) The sweetness in terms of sucrose is 1 or more and 30 or less. (4) The sugar-acid ratio is 1 or more and 50 or less. [9] A carbonated beverage in a container containing acetic acid and a plant juice and / or a plant flavoring, the following The method for suppressing the putrid smell of the carbonated beverage in a container according to any one of [1] to [7], satisfying (1) to (4). Method. (1) It contains 0.1 w / v% or more of acetic acid. (2) The gas pressure at the time of filling carbon dioxide gas per 1 w / v% of acetic acid is 2.5 GV or more and 25 GV or less. (3) The sweetness in terms of sucrose is 1 or more and 30 or less. (4) The sugar-acid ratio is 1 or more and 50 or less.

[10] A method for suppressing the putrid smell of a container-packed beverage containing acetic acid and a plant juice and / or a plant flavoring, The method is Adjusting so that the gas pressure at the time of filling carbon dioxide gas per 1 w / v% of acetic acid is 2.5 GV or more and 25 GV or less, The method including. [Effect of the Invention]

[0016] According to the present invention, in a container-packed beverage containing an organic acid such as acetic acid, a plant juice and / or a plant flavoring, A technique can be provided for modifying these as a preferable fresh plant flavor in which these aroma components such as organic acids, ethyl acetate, and acetaldehyde are not recognized as a putrid smell and are not felt. Taste. Modifying as.

Best Mode for Carrying Out the Invention

[0017] In this specification, when defining a numerical range by indicating a plurality of upper limit values and / or a plurality of lower limit values, even if not specifically stated, at least the numerical range defined by combining the maximum value of the upper limit definition and the minimum value of the lower limit definition is directly described. Furthermore, all numerical ranges obtained by combining any of the upper limit values with any of the lower limit values are considered to be directly described. Also, in this specification, a numerical range connected by "~" means a numerical range including the numerical values before and after "~" as the lower limit value and the upper limit value. When a plurality of lower limit values and a plurality of upper limit values are shown separately, any lower limit value and upper limit value can be selected and connected by "~". When a plurality of lower limit values and a plurality of upper limit values are shown separately, any lower limit value and upper limit value can be selected and connected by "~". When a plurality of lower limit values and a plurality of upper limit values are shown separately, any lower limit value and upper limit value can be selected and connected by "~". When a plurality of lower limit values and a plurality of upper limit values are shown separately, any lower limit value and upper limit value can be selected and connected by "~". When a plurality of lower limit values and a plurality of upper limit values are shown separately, any lower limit value and upper limit value can be selected and connected by "~". When a plurality of lower limit values and a plurality of upper limit values are shown separately, any lower limit value and upper limit value can be selected and connected by "~". When a plurality of lower limit values and a plurality of upper limit values are shown separately, any lower limit value and upper limit value can be selected and connected by "~". When a plurality of lower limit values and a plurality of upper limit values are shown separately, any lower limit value and upper limit value can be selected and connected by "~".

[0018] In the present invention, the ratio represented by the notation "w / w%" represents the ratio in terms of "wet mass conversion". "Wet mass conversion" means the content ratio of the target component in the sample, which is calculated with the wet mass including the moisture of the sample as the denominator and the contained mass of the target component in the sample as the numerator, and can also be read as mass%. Also, in the present invention, when described as "w / v%", it indicates the contained mass (g) of the target component in the sample in the volume of the sample (100 ml). Furthermore, in the present invention, when described as "v / v%", it indicates the contained volume (ml) of the target component in the sample in the volume of the sample (100 ml). In the present invention, the ratio represented by the notation "w / w%" represents the ratio in terms of "wet mass conversion". "Wet mass conversion" means the content ratio of the target component in the sample, which is calculated with the wet mass including the moisture of the sample as the denominator and the contained mass of the target component in the sample as the numerator, and can also be read as mass%. Also, in the present invention, when described as "w / v%", it indicates the contained mass (g) of the target component in the sample in the volume of the sample (100 ml). Furthermore, in the present invention, when described as "v / v%", it indicates the contained volume (ml) of the target component in the sample in the volume of the sample (100 ml). In the present invention, the ratio represented by the notation "w / w%" represents the ratio in terms of "wet mass conversion". "Wet mass conversion" means the content ratio of the target component in the sample, which is calculated with the wet mass including the moisture of the sample as the denominator and the contained mass of the target component in the sample as the numerator, and can also be read as mass%. Also, in the present invention, when described as "w / v%", it indicates the contained mass (g) of the target component in the sample in the volume of the sample (100 ml). Furthermore, in the present invention, when described as "v / v%", it indicates the contained volume (ml) of the target component in the sample in the volume of the sample (100 ml). In the present invention, the ratio represented by the notation "w / w%" represents the ratio in terms of "wet mass conversion". "Wet mass conversion" means the content ratio of the target component in the sample, which is calculated with the wet mass including the moisture of the sample as the denominator and the contained mass of the target component in the sample as the numerator, and can also be read as mass%. Also, in the present invention, when described as "w / v%", it indicates the contained mass (g) of the target component in the sample in the volume of the sample (100 ml). Furthermore, in the present invention, when described as "v / v%", it indicates the contained volume (ml) of the target component in the sample in the volume of the sample (100 ml). In the present invention, the ratio represented by the notation "w / w%" represents the ratio in terms of "wet mass conversion". "Wet mass conversion" means the content ratio of the target component in the sample, which is calculated with the wet mass including the moisture of the sample as the denominator and the contained mass of the target component in the sample as the numerator, and can also be read as mass%. Also, in the present invention, when described as "w / v%", it indicates the contained mass (g) of the target component in the sample in the volume of the sample (100 ml). Furthermore, in the present invention, when described as "v / v%", it indicates the contained volume (ml) of the target component in the sample in the volume of the sample (100 ml). In the present invention, the ratio represented by the notation "w / w%" represents the ratio in terms of "wet mass conversion". "Wet mass conversion" means the content ratio of the target component in the sample, which is calculated with the wet mass including the moisture of the sample as the denominator and the contained mass of the target component in the sample as the numerator, and can also be read as mass%. Also, in the present invention, when described as "w / v%", it indicates the contained mass (g) of the target component in the sample in the volume of the sample (100 ml). Furthermore, in the present invention, when described as "v / v%", it indicates the contained volume (ml) of the target component in the sample in the volume of the sample (100 ml). In the present invention, the ratio represented by the notation "w / w%" represents the ratio in terms of "wet mass conversion". "Wet mass conversion" means the content ratio of the target component in the sample, which is calculated with the wet mass including the moisture of the sample as the denominator and the contained mass of the target component in the sample as the numerator, and can also be read as mass%. Also, in the present invention, when described as "w / v%", it indicates the contained mass (g) of the target component in the sample in the volume of the sample (100 ml). Furthermore, in the present invention, when described as "v / v%", it indicates the contained volume (ml) of the target component in the sample in the volume of the sample (100 ml).

[0019] As used in this specification, the term "comprising" encompasses the terms "consisting essentially of" and "consisting of". When using the term "comprising", the listed steps or options do not have to be exhaustive. As used in this specification, the term "comprising" encompasses the terms "consisting essentially of" and "consisting of". When using the term "comprising", the listed steps or options do not have to be exhaustive. As used in this specification, the term "comprising" encompasses the terms "consisting essentially of" and "consisting of". When using the term "comprising", the listed steps or options do not have to be exhaustive.

[0020] In this specification, with respect to the expression "and / or", it encompasses the meanings of both "and" and "or". For example, "A and / or" "B" encompasses both the meanings of A and B and A or B, indicating the three cases of A alone, B alone, and both A and B.

[0021] The present invention relates to a carbonated beverage in a container containing an organic acid and a plant juice and / or a plant flavoring, which satisfies the following (1) to (4). (1) The total content of the organic acid is 0.1 w / v% or more. (2) The gas pressure during carbon dioxide filling per 1 w / v% of the organic acid is 2.5 GV or more and 25 GV or less. (3) The sweetness in terms of sucrose equivalent is 1 or more and 30 or less. (4) The sugar-acid ratio is 1 or more and 50 or less.

[0022] [Organic Acid] The carbonated beverage in a container of the present invention contains an organic acid. An organic acid refers to the general term for organic compounds that exhibit acidity. The organic acid contained in the carbonated beverage of the present invention is not particularly limited, and examples include carboxylic acids, etc. More specifically, acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, fumaric acid, etc. are included. In the present invention, "carbonic acid" is an inorganic acid. More specifically, the carbonated beverage in a container of the present invention contains at least one or more, or two or more, or three or more, or four or more selected from the group consisting of acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid. is preferable, more preferably at least one kind or more, or two kinds or more, or three kinds may be contained. Further, the organic acid in the present invention may be any of the aforementioned organic acids, and the organic acid may be any of acetic acid, citric acid, or lactic acid, and the organic acid may be acetic acid. In addition, in the organic acid-containing food and drink of the present invention the content of these organic acids is measured by a high performance liquid chromatography method or an enzymatic method according to the measurement method of "organic acid" in the 2015 edition (seventh edition) of the Japanese Food Standard Composition Table. Among them, acetic acid is measured by the high performance liquid chromatography method described later.

[0023] The carbonated beverage in a container of the present invention has a flavor of vegetables and fruits felt as a putrid odor, and from the viewpoint that the flavor of fresh vegetables and fruits is more greatly impaired, it preferably contains an organic acid (for example, acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, fumaric acid), and particularly preferably contains acetic acid. In the present specification, acetic acid includes acetic acid molecules (CH3COOH) and acetate ions (CH3COO-), and the content of acetic acid means the total concentration of these. The total content of the organic acid in the carbonated beverage in a container of the present invention is not particularly limited as long as it is 0.1 w / v% or more. When the content is at this level, or when the concentration is further above the following preferable lower limit value, the flavor of vegetables and fruits is felt as a putrid odor due to the organic acid, and the flavor of fresh vegetables and fruits is more greatly impaired, that is, the necessity of the technology for modifying the putrid odor by the organic acid of the present invention becomes higher. The total content of the organic acid in the carbonated beverage in a container of the present invention is as described above ​​​​​​​​From the perspective of the occurrence of the noted problems and the perspective of being suitable for direct drinking, the lower limit and as such, it may be 0.1 w / v% or more, preferably 0.125 w / v% or more, more preferably 0.15 w / v% or more, still more preferably 0.2 w / v% or more. On the other hand, the upper limit and as such, although not particularly limited, from the perspective of the achievement of the effects of the present invention, it is 15.0 w / v% or less, or 10.0 w / v% or less, or 8.0 w / v% or less, or 6.0 w / v% or less, or 5. 5 w / v% or less, or 5.0 w / v% or less, or 4.5 w / v% or less, or 3.0 w / v% or less, or 2.5 w / v% or less, or 1.5 w / v% or less, which is preferable, more preferably 1.25 w / v % or less, still more preferably 1 w / v% or less, particularly preferably 0.75 w / v% or less. Also , the range may be, for example, 0.10 to 10 w / v%, or 0.15 to 8.0 w / v% . Further, according to one aspect of the present invention, the content of acetic acid may satisfy the regulations regarding the total content of the organic acids .

[0024] Also, as long as the regulations regarding the total content are satisfied, the individual organic acid contents (e.g. acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid , valeric acid, isovaleric acid, caproic acid, fumaric acid) are not particularly limited. Specifically, 0.0 2 w / v% or more, or 0.04 w / v% or more, or 0.06 w / v% or more, or 0.08 w / v% or more , or 0.10 w / v% or more, or 0.12 w / v% or more, or 0.15 w / v% or more, or 0. 20 w / v% or more, or 0.25 w / v% or more, or 0.30 w / v% or more, or 15.0 w / v% or less , or 10.0 w / v% or less, or 8.0 w / v% or less, or 6.0 w / v% or less, or 5.0 w / v% or less, or 4.5 w / v% or less, or 4.0 w / v% or less, or 3.5 w / v% or less, or 3 .0 w / v% or less, or 2.5 w / v% or less, or 2.0 w / v% or less, or 1.5 w / v% or less, or may be 1.0 w / v% or less, or 0.90 w / v% or less, or 0.80 w / v% or less, or 0.60 w / v %. Further, according to one aspect of the present invention, the bottled carbonated beverage of the present invention contains Among the organic acids (for example, acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, prop ionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, fumaric acid), the organic acid with the highest content may satisfy the above regulations.

[0025] In addition, when the bottled carbonated beverage of the present invention contains two or more organic acids, examples of the organic acid with the highest content include the above-mentioned organic acids (for example, acetic acid, citric acid, lactic acid, malic acid, gluco nic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, fumaric acid ), but the bottled carbonated beverage of the present invention preferably contains the most of any one organic acid selected from the group consisting of acetic acid, citric acid, and lactic acid , and particularly preferably contains the most acetic acid .

[0026] In addition, when the bottled carbonated beverage of the present invention is in an embodiment containing acetic acid, the origin of acetic acid is not particularly limited as long as it is a suitable origin for food and drink, and for example, it can be from a food additive (the acetic acid in the food and drink containing acetic acid of the present invention is the acetic acid contained in the food additive), or it can be from seasonings, food raw materials, etc. blended in food and drink (the acetic acid in the bottled carbonated beverage of the present invention is the acetic acid contained in seasonings, food raw materials, etc.) . Among them, the origin of acetic acid in the bottled carbonated beverage of the present invention is the simplicity of preparing the acetic acid content . . . From the viewpoint of, it is preferably vinegar as a seasoning. Examples of the above vinegar include, for example, brewing vinegar produced from grains such as rice and wheat or fruit juice, and synthetic vinegar obtained by adding seasonings such as sugar to glacial acetic acid or a diluted solution of acetic acid, or adding brewing vinegar thereto. Any of them can be used. Examples of brewing vinegar include, for example, rice vinegar, grain vinegar (brown rice vinegar, black vinegar, sake lees vinegar, malt vinegar, adzuki bean vinegar, soy vinegar, etc.), fruit vinegar (apple vinegar, grape vinegar, lemon vinegar, kabosu vinegar, ume vinegar, wine vinegar, balsamic vinegar, etc.), alcohol vinegar produced by acetic acid fermentation using ethanol as a raw material, Chinese vinegar , sherry vinegar, and the like. Examples of synthetic vinegar include those obtained by appropriately diluting glacial acetic acid or acetic acid with water. These vinegars may be used alone or in combination of two or more. Here, the origin of acetic acid in the container-packed carbonated beverage of the present invention contains components that generate a putrid odor similar to acetic acid itself, and the necessity of the flavor modification technology of the present invention becomes higher. From such viewpoints, among others, it is preferably the above-mentioned brewing vinegar, and more preferably contains alcohol vinegar that is less likely to affect the flavor of vegetables and fruits (has fewer types of aroma components).

[0027] Here, although acetic acid is contained in other seasonings other than vinegar in some cases, from the viewpoint of inhibiting the flavor of vegetables and fruits in the container-packed carbonated beverage of the present invention, soy sauce, miso, dashi, etc. are preferably not used. In addition, it is preferably not to use alcoholic beverages whose putrid odor is originally regarded as a good quality characteristic, and alcoholic beverages that perform in-container fermentation. However, most of the putrid odor is removed by distillation or purification treatment such as distilled spirits or brewing alcohol.

[0028] Moreover, since the evaporated alcohol does not interfere with the effects of the present invention, it is possible to use these. Specific examples thereof include vodka, shochu, awamori, and brewed alcohol. At this time, from the perspective of the effectiveness of the present invention, the alcohol concentration of the carbonated beverage packed in the container of the present invention is preferably 8 w / v% or less. However, this is not the case when the purpose is to impart the above flavor to the target beverage. Here, acetic acid may be quantified by the following method. In the case of acetic acid, the sample is diluted with ultrapure water so that the concentration of acetic acid is around 100 mg%, and the peak area of acetic acid is analyzed using high-performance liquid chromatography (HPLC) according to the following conditions. On the other hand, 100 mg% acetic acid diluted with ultrapure water is analyzed in the same manner as the standard sample, and the acetic acid content of each sample is calculated by the external standard method. · Measuring instrument: High-performance liquid chromatography (manufactured by Shimadzu Corporation, model LC-10ADVP) · Mobile phase (1) 4 mM p-toluenesulfonic acid aqueous solution, flow rate 0.9 mL / min

[0029] · Mobile phase (2) 4 mM p-toluenesulfonic acid, 16 mM Bis-Tris aqueous solution containing 80 μM EDTA, flow rate 0.9 mL / min · Column: Shodex KC810P + KC-811×2 (manufactured by Showa Denko KK) · Column temperature: 50°C · Detection: Conductivity detector <Wine vinegar ethyl acetate · acetaldehyde>

[0030] The carbonated beverage packed in the container of the present invention may contain ethyl acetate and / or acetaldehyde as components that cause a putrid odor together with organic acids such as acetic acid. The content of ethyl acetate in the food and beverage of the present invention is such that the influence of generating a putrid odor derived from ethyl acetate becomes greater. ​​​​​​​​​​ That is, from the viewpoint that the necessity for the flavor modification technology of the present invention becomes higher, etc., as the lower limit Although not particularly limited, from the viewpoint of the achievement of the effects of the present invention, preferably 0.05 ppm or more, more preferably 0.1 ppm or more, still more preferably 0.5 ppm or more, and even more preferably 1 ppm or more. On the other hand, although not particularly limited as the upper limit, for example 20000 ppm or less, 10000 ppm or less, 3000 ppm or less, 1000 ppm or less, 30 0 ppm or less, 100 ppm or less, 50 ppm or less is preferable. The content of acetaldehyde in the carbonated beverage packed in the container of the present invention has a greater influence on generating the putrid smell derived from acetaldehyde, that is, from the viewpoint that the necessity for the flavor modification technology of the present invention becomes higher etc., although not particularly limited as the lower limit, from the viewpoint of the achievement of the effects of the present invention , preferably 0.01 ppm or more, more preferably 0.05 ppm or more, still more preferably 0. , 1 ppm or more, and even more preferably 0.5 ppm or more. On the other hand, although not particularly limited as the upper limit, for example, 20000 ppm or less, 10000 ppm or less, 3000 ppm or less , 1000 ppm or less, 300 ppm or less, 100 ppm or less, 50 ppm or less is preferable .

[0031] Ethyl acetate may be quantified by the following method. Dilute the sample with ultrapure water so that the concentration of ethyl acetate is around 0.05 to 0.20 v / v%, add acetone (purity 99.9% or more, manufactured by Sigma-Aldrich Japan K.K.) as an internal standard so that it becomes 0.25 v / v%, and according to the following conditions, use gas chromatography (GC) to analyze the peak area of ethyl acetate . ​On the other hand, a standard sample in which the concentrations of acetic acid and acetone diluted with ultrapure water are each 0.25% (v / v) Analyze the sample in the same way, and calculate the ethyl acetate content of each sample by the internal standard method . · Measuring instrument: Gas chromatography GC2014, Chromatopac C-R5A (manufactured by Shimadzu Corporation Co., Ltd.) · Column: Packed column (3.1 m) Filler: PEG-1000 25% Shimalite 60 / 80 BT (Shin wa Chemical Co., Ltd.) · Carrier gas: He gas, gas flow rate 40 ml / min · Temperature conditions: 105°C (7 min) → Heating up at 100°C / min → 120°C (2 min) · Detector: FID (150°C)

[0032] Acetaldehyde may be quantified by the following method. The sample remains as it is and is analyzed under the following conditions Therefore, using gas chromatography (GC), analyze the peak area of acetaldehyde On the other hand, a standard sample in which acetaldehyde (purity 99.0% or more, manufactured by Sigma-Aldrich Japan K.K.) is diluted with ultrapure water to 100 ppm is analyzed in the same way, and the acetaldehyde content of each sample is calculated by the external standard method. · Measuring instrument: Gas chromatography 6890 (manufactured by Agilent Technologies) · Column: TC-WAX 0.53 mm X 30 m film thickness 1.0 μm (manufactured by GL Sciences Inc.) · Carrier gas: He gas, gas flow rate 5 ml / min · Temperature conditions: 40°C (5 min) → Heating up at 2°C / min → 100°C (0 min) → Heating up at 20°C / min → 230°C (10 min ) · Detector: FID (250°C)

[0033] [Plant flavor fragrance] ​In the present invention, the plant flavoring agent is not limited at all as long as it imparts the flavor of plants such as vegetables and fruits and is suitable for consumption. For example, a plant flavoring agent corresponding to the flavor of a plant for the purpose of adjusting the beverage of the present invention can be used, such as grape flavor, apple flavor, and there is no limitation as long as it is suitable for consumption. For example, for the purpose of adjusting the beverage of the present invention, a plant flavoring agent corresponding to the flavor of the plant can be used, such as grape flavor, apple flavor, citrus flavor (lemon flavor, orange flavor, grapefruit flavor, pomelo flavor, sunburst orange flavor, calamansi flavor, sudachi flavor, etc.), blueberry flavor, plum flavor, blackcurrant flavor, pomegranate flavor, raspberry flavor, mango flavor, etc., or milk flavors such as yogurt flavor, and others, such as rose hip flavor, chamomile flavor, jasmine flavor, ginger flavor, garlic flavor, mustard flavor, onion flavor, sesame flavor, leek flavor, Japanese bunching onion flavor, perilla flavor, wasabi flavor, tomato flavor, basil flavor, etc. These plant flavoring agents may be used alone, only one kind, within the range that does not interfere with the effects of the present invention, or two or more kinds may be used in combination in any combination or at any ratio. Here, the concept of the plant flavoring agent includes flavors (regardless of the form such as powder or liquid) that are food additives prepared by appropriately combining natural ingredients and / or synthetic ingredients, and also includes the concepts of essential oils and extracts extracted from vegetables and fruits.

[0034] [Plant · Plant juice] The plants are not limited at all as long as they are suitable for consumption, such as vegetables and fruits, and the following are listed. As the above-mentioned vegetables, for example, tomatoes, bell peppers, paprika, cucumbers, eggplants ​​​, fruit and vegetables such as red bell pepper, pumpkin, edamame, etc., onion, ginger (ginger), garlic, daikon radish, carrot, beet, etc. root vegetables, cabbage, lettuce, spinach, Chinese cabbage, celery, Komatsuna, Chingensai, purslane, kale, perilla, Japanese leek, parsley, spring onion, basil, etc. leaf vegetables, garlic, asparagus, bamboo shoots, etc. stem vegetables, broccoli, cauliflower, etc. flower vegetables, and other vegetables derived from mushrooms, etc. are included. The vegetables are not limited to these, and one or more kinds can be used in any combination and ratio. In addition, juice (vegetable juice), puree, paste, and even clarified juice, etc. obtained from these vegetables can be blended in one or more kinds in any combination and ratio into the beverage of the present invention within the range that does not interfere with the effects of the present invention.

[0035] Also, as the above fruits, for example, apples, peaches, grapes, Acerola, blueberries, pears apricots, oranges, lemons, grapefruits, sunsweets, calamansi, kabosu, sudachi, limes, mandarins, grapefruits, strawberries, pineapples, bananas, melons, kiwifruits, papayas, passion fruits, loquats, acai, pink grapefruits, raspberries, white grapes, bergamots, passion fruits, hassaku, etc. fruits derived from are included. The fruits are not limited to these, and one or more kinds can be used in any combination and ratio within the range that does not interfere with the effects of the present invention. In addition, juice (fruit juice), puree, paste, and even clarified juice, etc. obtained from these fruits can be blended in one or more kinds in any combination and ratio into the beverage of the present invention within the range that does not interfere with the effects of the present invention. In addition, one or more of these may be blended in any combination and ratio in the beverage of the present invention. Furthermore, one or more of the above vegetables and fruits may be used in any combination and ratio. It goes without saying that you can.

[0036] Here, the plant juice of the present invention is preferably the juice of the above-mentioned vegetables or fruits. However, since the present invention is an embodiment of a bottled carbonated beverage, when opening the container or pouring the beverage into the container, Bubbles may be generated and insoluble components may rise up along with the bubbles, which may hinder the effects of the present invention. From a certain point of view, the insoluble components should not rise up so much that they can be seen with the bubbles of carbon dioxide. It is preferably clear, and preferably substantially clear.

[0037] That is, the bottled carbonated beverage of the present invention is not only derived from the juice of plants, but also from other raw materials. However, it is preferable that the insoluble component is substantially free from insoluble components.

[0038] This finding also suggests that as the concentration increases, the viscosity of the solution increases (i.e., it tends to foam). Low-sweetness carbohydrates such as sugar, glucose, fructose, and high-fructose corn syrup are sweetened with high-intensity sweeteners. It replaces part or all of the sugars in the sugars, while maintaining the sweetness, and provides a low-sweetness carbohydrate. It is preferable to lower the degree.

[0039] Here, the term "substantially free of insoluble components" means that the foaming of carbon dioxide gas is prevented by the foaming. The velocity is faster than the rate at which the tension of the internal components does not allow the foam to maintain or grow. This degree can be confirmed by pouring the bottled carbonated beverage of the present invention into a container such as a glass. From this viewpoint, it is preferable to set the carbon dioxide pressure to 2.5 GV or less, as will be described later. I wish.

[0040] In addition, the problem to be solved by the present invention is that the flavors of vegetables, fruits, and their juices are not recognized as putrid odors, and a technique for modifying the flavors of vegetables, fruits, and their juices into preferable fresh flavors in which these are not felt is provided. Therefore, in order to produce a fresher and more natural flavor of vegetables and fruits, it is preferable to flavor with the inclusion of the juice of vegetables and fruits rather than flavoring only with spices. Furthermore, from the viewpoint of further improving palatability, it is more preferable to use a combination of spices and the juice of vegetables and fruits. In particular, it is preferable to use a combination of spices, the juice of vegetables and fruits, and a high-sweetness sweetener. At this time, the content of the juice of plants (vegetables and fruits) in the container-packed carbonated beverage of the present invention is not particularly limited, but from the viewpoint that the necessity of the flavor modification technique of the present invention becomes higher, it is preferable that the content of the juice of plants (vegetables and fruits) with respect to a specific organic acid is within a predetermined range. As the lower limit,

[0041] for any one of organic acids (for example, acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, fumaric acid. Particularly acetic acid) 1 w / v%, the content of the juice of plants (vegetables and fruits) (straight conversion, v / v%) is preferably 1.25 v / v% or more, more preferably 2.5 v / v% or more, and even more preferably 3.7 5 v / v% or more. On the other hand, as the upper limit, from the viewpoint of imparting the natural flavor of vegetables and fruits and the viewpoint of achieving the effects of the present invention, for any one of organic acids (for example, acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid 、fumaric acid. Particularly acetic acid) 1 w / v%, the content of the juice of plants (vegetables and fruits) (straight conversion 、v / v%) is preferably 1.25 v / v% or more, more preferably 2.5 v / v% or more, and even more preferably 3.7 ) is preferably 1.25 v / v% or more, more preferably 2.5 v / v% or more, and even more preferably 3.75 v / v% or more. On the other hand, as the upper limit, from the viewpoint of imparting the natural flavor of vegetables and fruits and the viewpoint of achieving the effects of the present invention, for any one of organic acids (for example, acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid 、fumaric acid. Particularly acetic acid) 1 w / v%, the content of the juice of plants (vegetables and fruits) (straight conversion 、v / v%) is preferably 1.25 v / v% or more, more preferably 2.5 v / v% or more, and even more preferably 3.7 、5 v / v% or more. On the other hand, as the upper limit, from the viewpoint of imparting the natural flavor of vegetables and fruits The total amount (v / v%) is preferably 500 v / v% or less, more preferably 200 v / v% or less. more preferably 175 v / v % or less, even more preferably 150 v / v % or less. 50 v / v % or less is particularly preferred, and 25 v / v % or less is particularly very preferred. According to one embodiment, the organic acid is acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid. , formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, or fumaric acid In the above cases, the above-mentioned requirement may be satisfied. According to one aspect of the present invention, the organic acid (e.g., Examples include acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, Total content of valeric acid, isovaleric acid, caproic acid, and fumaric acid (one or more) per 1 w / v% of plant The content of the juice may satisfy the above requirements.

[0042] The content of the plant juice in the beverage of the present invention (in terms of straight fruit juice) is not particularly limited. However, the ease of preparation of the beverage of the present invention and the advantages of adding fruit juice (such as the addition of a refreshing aroma) are From the viewpoint of obtaining the desired content, for example, 0.2 mass % or more and 700 mass % or less, 1 mass % or more and 500 mass % or less The upper or lower limit of the content is 2% by mass or more and 300% by mass or less. These values can be, for example, 0.5%, 1%, 2% by weight. , 3% by mass, 5% by mass, 10% by mass, 30% by mass, 50% by mass, 100% by mass, 200% by mass, 300% by mass %, 400 mass%, 500 mass%, and 600 mass%. Juice equivalent) is the mass percentage concentration when the straight juice obtained by squeezing fruit is taken as 100%. It can be calculated by multiplying the percentage by mass of the fruit juice blended in the beverage by the concentration multiple of the fruit juice. For example, in the case of blending 10% by mass of apple juice with a concentration multiple of 5 times into a beverage, the content of the plant's squeezed juice (straight conversion) is 50% by mass. Also, the concentration multiple of each fruit juice can be converted, for example, based on the reference lower limit value of the saccharimeter reading or the reference lower limit value of the acidity of the straight fruit juice of various fruits shown in the JAS standard (Japanese agricultural and forestry standard for fruit beverages, Ministry of Agriculture, Forestry and Fisheries Notification No. 3118 of December 24, 2013).

[0043] [Container] The container used for the container-packed carbonated beverage of the present invention is a sealed container made of a single substance such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, and steel, or a composite material or laminated material thereof. Also, the type of the container is not particularly limited, and examples include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, bottles, etc. From the viewpoint of being able to visually recognize the beverage from the outside, PET bottles and transparent bottles are preferred. The volume of the beverage is not particularly limited, but 100 to 2000 mL is preferred, and 100 to 600 mL is more preferred from the viewpoint of being easy to drink.

[0044] [Carbonated Beverage] The container-packed carbonated beverage of the present invention contains carbon dioxide gas. The carbon dioxide gas pressure (gas volume, GV) is adjusted within the range in which the effects of the present invention are achieved. Here, in the container-packed carbonated beverage of the present invention, the carbon dioxide gas is filled and dissolved into the beverage base in a state without carbon dioxide gas from the outside. That is, carbonated beverages produced by in-container fermentation, for which it is difficult to uniformly adjust the gas pressure, are excluded. ​

[0045] Here, from the perspective of the flavor modification effect of suppressing the putrid odor of the present invention, with respect to specific organic acids the carbon dioxide pressure (GV, 0 °C, 1 atm) preferably falls within a predetermined range. As its lower limit for any one of organic acids (for example, acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propi onic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, fumaric acid. Particularly acetic acid) 1 w / v%, the gas pressure during filling with carbon dioxide may usually be 2.5 GV or more, and from the perspective of more remarkable achievement of the effects of the present invention, it is preferably 5 GV or more, more preferably 7.5 GV or more it may also be. On the other hand, as the upper limit, from the perspective of the achievement of the effects of the present invention, for any one of organic acids (for example, acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, iso valeric acid, caproic acid, fumaric acid. Particularly acetic acid) 1 w / v%, the gas pressure during filling with carbon dioxide may usually be 25 GV or less, and from the perspectives of the achievement of the effects of the present invention and the impact on the overall flavor, it is preferably 20 GV or less, more preferably 17.5 GV or less, still more preferably 15 GV or less, and particularly preferably 12.5 GV or less. If the carbon dioxide pressure (GV) is within the above range, the putrid odor can be suppressed, the freshness of the flavors of vegetables and fruits can be restored, and the palatability can be improved. Further, according to one aspect of the present invention, the organic acid may satisfy the above provisions when it is any one or more of acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, fumaric acid. Also, according to one aspect of the present invention, the most abundant organic acid may satisfy the above provisions. According to one aspect, for organic acids (for example, acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartar ic acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, fumaric acid), when any one or more of them are present, the above regulations may be satisfied. According to one aspect, when the most abundant organic acid satisfies the above regulations, it is also acceptable. According to one aspect, for organic acids (for example, acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartar ic acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, fumaric acid), when any one or more of them are present, the above regulations may be satisfied. One or more of acetic acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, fumaric acid) Even if the gas pressure during carbon dioxide filling per 1 w / v% of the total content satisfies the above regulations, it may be acceptable.

[0046] In the carbonated beverage packed in a container of the present invention, from the viewpoint of the remarkable effect of the flavor modification effect of suppressing the putrid odor of the present invention When ethyl acetate is contained, particularly when it is contained at 0.05 ppm or more, the carbon dioxide gas pressure (GV, 0°C, 1 atm) with respect to ethyl acetate is preferably in the following range. As the lower limit, the gas pressure during carbon dioxide filling per 1 ppm of ethyl acetate is preferably usually 0.00003 GV or more, more preferably 0.0001 GV or more, even more preferably 0.0005 GV or more, still more preferably 0.002 GV or more, and particularly preferably 0.01 GV or more. On the other hand, as the upper limit, from the viewpoint of the effectiveness of the present invention, the gas pressure during carbon dioxide filling per 1 ppm of ethyl acetate is preferably usually 100 GV or less, for example, 50 GV or less, 10 GV or less, 5 GV or less, etc. may be acceptable.

[0047] Similarly, when acetaldehyde is contained, particularly when it is contained at 0.01 ppm or more, the carbon dioxide gas pressure (gas volume, GV, 0°C, 1 atm) with respect to acetaldehyde is more preferably in the following range. As the lower limit, the gas pressure during carbon dioxide filling per 1 ppm of acetaldehyde is preferably usually 0.00003 GV or more, more preferably 0 .0001 GV or more, even more preferably 0.0005 GV or more, still more preferably 0 .002 GV or more, and particularly preferably 0.0 1 GV or more. On the other hand, as the upper limit, from the viewpoint of the effectiveness of the present invention, the gas pressure during carbon dioxide filling per 1 ppm of acetaldehyde is preferably usually 500 G V or less. It is preferably V or less, for example, 100 GV or less, 50 GV or less, 10 GV or less, etc. is good

[0048] Here, as the method of injecting carbon dioxide gas, it can be filled by a known method using liquefied carbon dioxide gas. In addition, the carbon dioxide gas pressure in the carbonated beverage can be measured by a known method. For example, it can be measured using a commercially available measuring instrument (gas volume measuring device GVA - 500A manufactured by Kyoto Electronics Industry Co., Ltd.). The carbon dioxide gas pressure (gas volume, GV) represents the volume of carbon dioxide gas dissolved in the carbonated beverage with respect to the volume of the entire carbonated beverage at standard conditions (1 atm, 0 °C). is what it is. From the viewpoint of the effectiveness of the present invention, in order to adjust the carbon dioxide gas pressure during filling to a constant value, the carbonated beverage filled in a container of the present invention is preferably not prepared (opened) by mixing (dividing) a beverage base and carbonated water. is not preferred.

[0049] [Sweetness degree] In the carbonated beverage filled in a container of the present invention, from the viewpoint of the effectiveness of the present invention, the lower limit of the sweetness degree is usually 1 or more. Preferably 1.25 or more, more preferably 1.5 or more. On the other hand however, as the upper limit, it is usually 30 or less. Preferably 20 or less. In the carbonated beverage filled in a container of the present invention, if the sweetness degree is within the above range, the fresh and natural flavors of vegetables and fruits can be restored, and the palatability can be improved.

[0050] Here, the "sweetness degree" is a parameter indicating the strength of the sweetness of each sweetener when compared with sucrose and the value described in the "Dictionary of Beverage Terms" (published by Vivage Japan Co., Ltd. on June 25, 1999) can be adopted. For example, the sweetness degrees of typical sweeteners are as follows: sucrose Sugar 1, Glucose 0.65, Fructose 1.5, Sucralose 600, Acesulfame Potassium 2 00, Aspartame 200.

[0051] The sucrose-equivalent sweetness in the present invention refers to converting the sweetness intensity of the carbonated beverage in a container of the present invention into the sweetness intensity of an aqueous solution of sucrose, and the sweetness intensity equivalent to that of an aqueous solution containing 1 g / 100 ml of sucrose is defined as the sweetness degree when the sucrose-equivalent sweetness degree is set to 1. The sucrose-equivalent sweetness degree can be calculated based on the sweetness degree of the sweetening components indicated on the container of the carbonated beverage in a container and the content of the sweetening components specified by analysis or the like. When it cannot be calculated by the above method, trained inspectors conduct an evaluation using a standard aqueous solution of sweetness, specify the concentration of a sucrose solution having the same sweetness as the carbonated beverage in a container, and the concentration can also be used as the sweetness degree. 0.

[0052] The carbonated beverage in a container of the present invention preferably contains a high-sweetness sweetener. High-sweetness sweeteners refer to natural or synthetic sweeteners with a sweetness degree of 50 or more, such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin. The squeezed juice of plants (vegetable juice and fruit juice) contains umami components such as amino acids and succinic acid, and these have the effect of stretching the aftertaste. However, since the sweetness aftertaste peculiar to high-sweetness sweeteners is approximated to this, the blending of high-sweetness sweeteners results in a more natural and fresh flavor of vegetables and fruits.

[0053] In addition, when opened or poured into a container, bubbles are generated, and together with these, insoluble components are blown up. Also, from the perspective of possibly interfering with the effects of the invention of the present application, the carbonated beverage packed in a container of the present invention preferably contains a high-intensity sweetener and has a low ratio of carbohydrates to sweetness intensity. The use of only one type of the above high-intensity sweetener or other high-intensity sweeteners, or a combination of two or more types thereof is acceptable. The amount of the high-intensity sweetener used is not limited as long as the preferred sweetness intensity, sugar-acid ratio, and suppression of foaming described in this specification can be achieved.

[0054] Here, the types of high-intensity sweeteners that can be used are not limited at all. The use of only one type of the above high-intensity sweetener or other high-intensity sweeteners, or a combination of two or more types thereof is acceptable. Regarding the amount of the high-intensity sweetener used, it is not limited as long as the preferred sweetness intensity, sugar-acid ratio, and suppression of foaming described in this specification can be achieved.

[0055] [Sugar-acid ratio] In the carbonated beverage packed in a container of the present invention, from the perspective of the effectiveness of the present invention, the lower limit of the sugar-acid ratio is usually 1 or more. Preferably it is 1.5 or more, and more preferably 2 or more. On the other hand, as the upper limit, it is usually 50 or less. Preferably it is 40 or less. In the carbonated beverage packed in a container of the present invention, if the sugar-acid ratio is within the above range, the fresh and natural flavors of vegetables and fruits can be restored, and the palatability can be improved.

[0056] The sugar-acid ratio in the present invention is obtained by dividing the sugar content (Brix) value described below by the acidity described below. The sugar content (Brix) value can be measured with a refractometer according to a conventional method. Also, the acidity in the present invention refers to the titratable acidity (citric acid equivalent acidity) of the organic acids contained in the beverage of the present invention, and can be calculated and / or measured by a method known to those skilled in the art. For example, it can be calculated based on the potentiometric titration method using a commercially available automatic titrator. Also, in a sample containing carbonic acid, which is an inorganic acid, the sample before injecting carbon dioxide gas may be measured, or a sample from which carbonic acid has been removed by a known method (such as applying physical vibration at normal temperature) may be measured. ​ This may be the case. At this time, of course, the acetic acid contained in the bottled carbonated beverage is also converted into citric acid acidity. That is, the titratable acidity of the organic acid in the present invention refers to the total titratable acidity (citric acid equivalent acidity) of the organic acids contained in the beverage of the present invention.

[0057] According to one aspect of the present invention, the acidity of the bottled carbonated beverage of the present invention is such that the flavor of vegetables and fruits is felt as a putrid smell due to organic acids, and the influence of impairing the flavor of fresh vegetables and fruits is greater. From this perspective, it may be above a predetermined value. The content may be, as a lower limit, 0.1 w / v% or more, 0.125 w / v% or more, or 0.15 w / v% or more, or 0.2 w / v% or more. On the other hand, the upper limit is not particularly limited, but from the perspective of achieving the effects of the present invention, it is 15.0 w / v% or less, or 10.0 w / v% or less, or 8.0 w / v% or less, or 6.0 w / v% or less, or 5.5 w / v% or less, or 5.0 w / v% or less, or 4.5 w / v% or less, or 3.0 w / v% or less, or 2.5 w / v% or less, or 1.5 w / v% or less, or 1.25 w / v% or less, or 1 w / v% or less, or 0.75 w / v% or less. v% or less, or 6.0 w / v% or less, or 5.5 w / v% or less, or 5.0 w / v% or less, or 4. 5 w / v% or less, or 3.0 w / v% or less, or 2.5 w / v% or less, or 1.5 w / v% or less, or 1.25 w / v% or less, or 1 w / v% or less, or 0.75 w / v% or less. Also, the range may be, for example, 0.10 to 10 w / v%, or 0.15 to 8.0 w / v%.

[0058] Further, according to one aspect of the present invention, the total titratable acidity value of at least one or more selected from acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid may satisfy the above regulations. Further, according to one aspect of the present invention, the total titratable acidity value of acetic acid or citric acid may satisfy the above regulations. Also , according to one aspect of the present invention, the titratable acidity of acetic acid may be an aspect that satisfies the above regulations, In these cases, the regulation of the sugar-acid ratio may be satisfied.

[0059] [Ethyl isovalerate · 2,3 - Pentanedione] Since the carbonated beverage in a container of the present invention contains an organic acid and carbon dioxide, there is a peculiar throat irritation. This throat irritation may become a resistance to ingesting the carbonated beverage in a container of the present invention . In this case, when ethyl isovalerate (Ethyl isovalerate, CAS No. 108 - 64 - 5) and / or 2, 3 - pentanedione (2,3 - Pentanedione, CAS No. 600 - 14 - 6) are blended, the throat irritation is alleviated and the resistance to ingestion can be reduced, which is preferable.

[0060] At this time, the content of ethyl isovalerate in the carbonated beverage in a container of the present invention, as the lower limit, is preferably 0.1 ppb or more, more preferably 1 ppb or more, and even more preferably 10 ppb or more. On the other hand, from the perspective of the influence of this component itself on the quality, as the upper limit, it is preferably 20 000 ppb or less, and more preferably 10000 ppb or less.

[0061] Similarly, the content of 2,3 - pentanedione in the carbonated beverage in a container of the present invention, as the lower limit, is preferably 0.01 ppb or more, more preferably 0.05 ppb or more, and even more preferably 0 .1 ppb or more. On the other hand, from the perspective of the influence of this component itself on the quality, as the upper limit, it is preferably 2000 ppb or less, and more preferably 1000 ppb or less. Note that either ethyl isovalerate or 2,3 - pentanedione may be used, but the alleviation of throat irritation From the magnitude of the synergistic effect, it is preferable to contain both. Also, the method of containing them is not particularly limited, but it may be blended as part of the juice of the above plant and / or the components of the plant flavoring agent and further blended and contained in the carbonated beverage packed in the container of the present invention.

[0062] Here, ethyl isovalerate and 2,3 - pentanedione may be quantified by the following method. (Method for separating and concentrating components) Separate and concentrate the components according to the following conditions. Weigh 100 g of the sample into a 1 L vial, seal it, and pre - heat it at 40 °C for 30 min. Then introduce 200 ml of the gas phase in the vial as a sample into the concentrator. · Volatile component concentrator: Entech7200 (manufactured by Entech) · Concentration mode: CTD · Temperature of M1 (Empty): Trap - 40 °C → Desorb 10 °C · Temperature of M2 (Tenax): Trap - 50 °C → Desorb 220 °C · Temperature of M3 (CryoFoucus): Trap - 150 °C → Desorb 80 °C

[0063] (Method for analyzing components) Using gas chromatography and mass spectrometry according to the following conditions, analyze the peak area of each component . <Gas chromatography conditions> · Measuring instrument: Agilent 7980B GC System (manufactured by Agilent Technologies) · GC column: DB - 1 (manufactured by Agilent Technologies), length 60 m, inner diameter 0.32 mm, film thickness 1.0 μm · Carrier: He gas, gas flow rate 2.68 mL / min · Temperature conditions: Hold at 35 °C (5 min) → Heat up to 220 °C at 3 °C / min → Hold for 5 min <Mass spectrometry conditions> · Measuring instrument: Agilent 5977B MSD (manufactured by Agilent Technologies) · Ionization method: EI · Measurement mode: SCAN

[0064] (Quantification method of components (external standard method)) Each component with a known concentration diluted with absolute ethanol (the same as those used in the formulation) is analyzed as a standard sample, and a calibration curve is created based on the detected peak area. The analysis sample result is applied to the calibration curve to calculate the content.

[0065] In addition, the present invention includes a carbonated beverage in a container containing the above-mentioned organic acid, plant juice, and / or plant flavoring, and a method for producing a carbonated beverage in a container that satisfies the following (1) to (4). It is also included. (1) The total content of organic acids is 0.1 w / v% or more. (2) The gas pressure during carbon dioxide filling per 1 w / v% of organic acid is 2.5 GV or more and 25 GV or less. . (3) The sweetness in terms of sucrose is 1 or more and 30 or less. (4) The sugar-acid ratio is 1 or more and 50 or less.

[0066] Furthermore, the present invention includes a method for suppressing the putrid smell of a carbonated beverage in a container containing the above-mentioned acetic acid, plant juice, and / or plant flavoring, which satisfies the following (1) to (4). It is also included. (1) The total content of organic acids is 0.1 w / v% or more. (2) The gas pressure during carbon dioxide filling per 1 w / v% of organic acid is 2.5 GV or more and 25 GV or less. . (3) The sweetness in terms of sucrose is 1 or more and 30 or less. (4) The sugar-acid ratio is 1 or more and 50 or less.

[0067] Furthermore, the present invention also includes the following inventions. A method for suppressing the putrid odor of a container-packed beverage containing an organic acid and a plant juice and / or a plant flavoring agent, comprising: adjusting the gas pressure during carbon dioxide filling so that the gas pressure during carbon dioxide filling per 1 w / v% of acetic acid content of the organic acid is 2.5 GV or more and 25 GV or less. A method including such adjustment.

[0068] The container-packed carbonated beverage obtained by the above production method and the method for suppressing putrid odor may further satisfy the following (5) and / or (6). (5) containing 0.05 ppm or more of ethyl acetate, and the gas pressure during carbon dioxide filling per 1 ppm of ethyl acetate is 0.00003 GV or more and 100 GV or less. (6) containing 0.01 ppm or more of acetaldehyde, and the gas pressure during carbon dioxide filling per 1 ppm of acetaldehyde is 0.00003 GV or more and 500 GV or less.

[0069] Furthermore, the present invention also includes a method for suppressing the putrid odor and relieving throat irritation of a container-packed carbonated beverage containing an organic acid, a plant juice and / or a plant flavoring agent, which satisfies the above (1) to (4) and the following (7) and / or (8). The container-packed carbonated beverage obtained by the method for suppressing putrid odor and relieving throat irritation may further satisfy the above (5) and / or (6). A method for suppressing the putrid odor and relieving throat irritation of a container-packed carbonated beverage containing an organic acid, a plant juice and / or a plant flavoring agent, which satisfies the above (1) to (4) and the following (7) and / or (8). (7) containing 0.1 ppb or more and 20000 ppb or less of ethyl isovalerate. (8) containing 0.01 ppb or more and 2000 ppb or less of 2,3-pentanedione. The container-packed carbonated beverage obtained by the method for suppressing putrid odor and relieving throat irritation may further satisfy the above (5) and / or (6). Furthermore, the present invention also includes a method for suppressing the putrid odor and relieving throat irritation of a container-packed carbonated beverage containing an organic acid, a plant juice and / or a plant flavoring agent, which satisfies the above (1) to (4) and the following (7) and / or (8).

[0070] The method of the present invention includes the following (i) to (iii). (i) A step of adjusting so that the total content of the organic acid in the beverage becomes 0.1 w / v% or more. (ii) The step of adjusting so that the sweetness degree of the beverage is in the range of 1 or more and 30 or less in terms of sucrose conversion and the sugar-acid ratio is in the range of 1 or more and 50 or less. (iii) The step of filling the beverage with carbon dioxide gas and adjusting so that the gas pressure at the time of filling carbon dioxide gas per 1 w / v% of the organic acid is in the range of 2.5 GV or more and 25 GV or less.

[0071] The method of the present invention may further include the following (iv) and / or (v). (iv) When the content of ethyl acetate is 0.05 ppm or more, the filled carbon dioxide gas is adjusted so that the gas pressure at the time of filling carbon dioxide gas per 1 ppm of ethyl acetate is in the range of 0.00003 GV or more and 100 GV or less. (v) When the content of acetaldehyde is 0.01 ppm or more, the filled carbon dioxide gas is adjusted so that the gas pressure at the time of filling carbon dioxide gas per 1 ppm of acetaldehyde is 0.00003 GV or more and 500 GV or less.

[0072] The method of the present invention may further include the following (vi) and / or (vii). (vi) The step of adjusting so that the content of ethyl isovalerate in the beverage is in the range of 0.1 ppb or more and 20000 ppb or less . (vii) The step of adjusting so that the content of 2,3 - pentanedione in the beverage is in the range of 0.01 ppb or more and 2000 ppb or less .

[0073] A more detailed production method and a method for suppressing putrid odor are as detailed above in relation to carbonated beverages filled in containers. That's all.

Examples

[0074] Hereinafter, the present invention will be described in more detail according to examples, but these examples are merely illustrative These are merely examples shown for convenience of explanation, and the present invention is not limited to these examples in any sense. It is not limited thereto.

[0075] [Test 1: Verification of the range of acetic acid content in the present invention and demonstration of the effectiveness of the solution means of the present invention (Preparation of test samples) Here, in a beverage containing acetic acid, the range of acetic acid content in the present invention where the problems of the present invention occur was verified. As the beverage containing acetic acid, using commercially available apple vinegar (acetic acid content 5.0 w / v%) which is brewed vinegar as an example of the raw material containing acetic acid, white grape flavor and / or white grape juice as an example of the fruit flavor, using sucrose and / or anhydrous citric acid, and using water as other raw materials, appropriately adjusting the blending ratios of these, a fruit-flavored beverage containing acetic acid was prepared. This was poured into a 500 mL transparent PET bottle (when the filling amount of carbon dioxide gas is high, it is replaced with a small-capacity bottle), and as necessary, carbon dioxide gas (liquefied carbon dioxide gas) was filled to a predetermined gas pressure to prepare a container-packed carbonated beverage, which was left standing in a refrigerator at 5°C overnight and then returned to room temperature the next day, and the quality was evaluated according to the following evaluation criteria, and the occurrence of the problems of the present invention due to the acetic acid content and the verification of the effects of the present invention due to the carbon dioxide gas content were carried out.

[0076] (Evaluation of results) The verification of the effects of the present invention was carried out by evaluating the above samples using the evaluation criteria described below. Note that as the inspectors who conduct each evaluation test, after conducting prior discrimination training on the taste, texture, physical properties, appearance, etc. of foods, those with particularly excellent results, having product development experience, being rich in knowledge about the quality of the taste, texture, physical properties, appearance, etc. of foods, and making absolute evaluations regarding each evaluation item. ​​ Ten examiners who were capable of doing so were selected and examined. All ten examiners evaluated the standard samples in advance for each evaluation item, standardized the terms and scores of the evaluation criteria, and then conducted an objective evaluation. The evaluation of the evaluation items was carried out by having each examiner select one number that was closest to their own evaluation from among the five-level scores. The total of the evaluation results was calculated from the arithmetic mean value of the scores of the ten examiners, and the decimal part was rounded off. Furthermore, if there were any remarkable features regarding the effects of the present invention, the examiners were allowed to freely describe them, and the results that more than half of the examiners felt similarly about were shown as comprehensive comments. For the evaluation of the evaluation items, each examiner selected one number that was closest to their own evaluation from among the five-level scores. The total of the evaluation results was calculated from the arithmetic mean value of the scores of the ten examiners, and the decimal part was rounded off. Furthermore, if there were any remarkable features regarding the effects of the present invention, the examiners were allowed to freely describe them, and the results that more than half of the examiners felt similarly about were shown as comprehensive comments. For the evaluation of the evaluation items, each examiner selected one number that was closest to their own evaluation from among the five-level scores. The total of the evaluation results was calculated from the arithmetic mean value of the scores of the ten examiners, and the decimal part was rounded off. Furthermore, if there were any remarkable features regarding the effects of the present invention, the examiners were allowed to freely describe them, and the results that more than half of the examiners felt similarly about were shown as comprehensive comments. For the evaluation of the evaluation items, each examiner selected one number that was closest to their own evaluation from among the five-level scores. The total of the evaluation results was calculated from the arithmetic mean value of the scores of the ten examiners, and the decimal part was rounded off. Furthermore, if there were any remarkable features regarding the effects of the present invention, the examiners were allowed to freely describe them, and the results that more than half of the examiners felt similarly about were shown as comprehensive comments. For the evaluation of the evaluation items, each examiner selected one number that was closest to their own evaluation from among the five-level scores. The total of the evaluation results was calculated from the arithmetic mean value of the scores of the ten examiners, and the decimal part was rounded off. Furthermore, if there were any remarkable features regarding the effects of the present invention, the examiners were allowed to freely describe them, and the results that more than half of the examiners felt similarly about were shown as comprehensive comments. For the evaluation of the evaluation items, each examiner selected one number that was closest to their own evaluation from among the five-level scores. The total of the evaluation results was calculated from the arithmetic mean value of the scores of the ten examiners, and the decimal part was rounded off. Furthermore, if there were any remarkable features regarding the effects of the present invention, the examiners were allowed to freely describe them, and the results that more than half of the examiners felt similarly about were shown as comprehensive comments.

[0077] <Evaluation Criterion 1: Presence or Absence of Putrid Odor> Here, as described above, the putrid odor refers to the flavor (scent and taste) that is recognized as coming from the quality of vegetables and fruits that are past their prime, are damaged, overripe, or in an aged state. Note that the description of the vegetable or fruit flavor corresponds to the flavor that is the purpose of sample preparation. Here, as described above, the putrid odor refers to the flavor (scent and taste) that is recognized as coming from the quality of vegetables and fruits that are past their prime, are damaged, overripe, or in an aged state. Note that the description of the vegetable or fruit flavor corresponds to the flavor that is the purpose of sample preparation. Here, as described above, the putrid odor refers to the flavor (scent and taste) that is recognized as coming from the quality of vegetables and fruits that are past their prime, are damaged, overripe, or in an aged state. Note that the description of the vegetable or fruit flavor corresponds to the flavor that is the purpose of sample preparation. Here, as described above, the putrid odor refers to the flavor (scent and taste) that is recognized as coming from the quality of vegetables and fruits that are past their prime, are damaged, overripe, or in an aged state. Note that the description of the vegetable or fruit flavor corresponds to the flavor that is the purpose of sample preparation. 5: No putrid odor is felt at all, and it has a fresh vegetable or fruit flavor. 4: Almost no putrid odor is felt, and it has a somewhat fresh vegetable or fruit flavor. 3: A somewhat putrid odor is felt, but it has a fresh vegetable or fruit flavor, which is within the acceptable range. 2: A somewhat strong putrid odor is felt, and it lacks a somewhat fresh flavor of the vegetable or fruit flavor. 1: A strong putrid odor is felt, and it lacks a fresh flavor of the vegetable or fruit flavor.

[0078] <Evaluation Criterion 2: Overall Evaluation> Here, not only the presence or absence of the putrid odor, but also as a beverage with a vegetable or fruit flavor, whether the overall quality ( scent and taste = flavor) is well-balanced, whether it is fresh and natural, and whether there is any sense of discomfort. Based on the viewpoints, it discriminates the level of palatability from these feelings. 5: As a beverage with a vegetable or fruit flavor, it has a particularly favorable flavor overall and is very delicious. 4: As a beverage with a vegetable or fruit flavor, it has a favorable flavor overall and is delicious. 3: As a beverage with a vegetable or fruit flavor, it has a somewhat favorable flavor overall and is within the acceptable range. 2: As a beverage with a vegetable or fruit flavor, it has a somewhat uncomfortable flavor overall and is less delicious. Yes. 1: As a beverage with a vegetable or fruit flavor, it has an uncomfortable flavor overall and is not delicious.

[0079] The test system and evaluation results of Test 1 are shown in Table 1. Note that the sweetness degree was equivalent to the sugar degree obtained from the sugar - acid ratio. Yes.

[0080]

Table 1

[0081] As a result, when the total organic acid content (acetic acid content in this test) is 0.075 w / v% or less, it was found that the problem of the present invention (feeling the putrid smell) does not occur. Therefore, the range of the total organic acid content (acetic acid content in this test) in the present invention should be 0.1 w / v% or more as the lower limit, preferably 0.125 w / v% or more, more preferably 0.15 w / v% or more, and even more preferably 0.2 w / v% or more. On the other hand, although the upper limit is not particularly limited, from the viewpoint of drinkability (ease of drinking), it is preferably 1.5 w / v% or less, more preferably 1.25 w / v% or less, even more preferably 1 w / v% or less, and particularly preferably 0.75 w / v% or less. Yes. Yes. Yes. Yes. Yes. Yes. Yes. That is, it was found that the solution means of the present invention is applicable within the above range. In addition, when the filling of carbon dioxide gas, which is the solution means of the present invention, was applied to the beverages of Test Examples 1 to 9 the putrid odor was significantly eliminated, and the overall evaluation was also significantly improved. Among them, the result of applying the filling of carbon dioxide gas to Test Example 4 is shown as Example 1. Therefore, the effectiveness of the solution means of the present invention has become clear.

[0082] [Test 2: Verification of the range of carbon dioxide gas filling amount in the present invention] In Test 1, when carbon dioxide gas was contained in a fruit - flavored beverage containing acetic acid, the putrid odor, which is the problem of the present invention, was eliminated and the palatability was improved. Therefore, in Test 2, carbon dioxide gas was applied in various filling amounts to verify the range of the carbon dioxide gas filling amount. In addition, the samples were prepared and evaluated in the same manner as in Test 1, except that the filling amount of carbon dioxide gas was changed for each acetic acid content.

[0083] The test system and evaluation results of Test 2 are shown in Tables 2 and 3.

[0084] [Table 2] [Table 3]

[0085] As a result, in the carbonated beverage filled in a container that exhibits the effects of the present invention, the range of the carbon dioxide gas pressure (GV, 0 °C, 1 atm ) is such that, as the gas pressure at the time of filling carbon dioxide gas per 1 w / v% of the organic acid (acetic acid in this test), the lower limit should be 2.5 GV or more. Preferably it is 5 GV or more, and more preferably it is 7.5 GV or more. On the other hand, as the upper limit, it is 25 GV or less. ​​​​​​​​It has been found that it is sufficient if it is preferably 20 GV or less, more preferably 17.5 GV or less, still more preferably 15 GV or less, and particularly preferably 12.5 GV or less. That is, when the carbon dioxide pressure is high, the effect of eliminating the putrid odor is great, but on the other hand, it is considered that the fresh flavor of the desired vegetables or fruits is slightly weakened.

[0086] [Test 3: Verification of the influence of the ranges of ethyl acetate and acetaldehyde contents and carbon dioxide filling amount in the present invention In Tests 1 and 2, the influence of acetic acid contained in the carbonated beverage packed in the container of the present invention on the problems of the present invention and the solution effect thereof by carbon dioxide were verified. Here, depending on the type of raw material of the carbonated beverage packed in the container of the present invention, ethyl acetate and acetaldehyde, which may be contained therein, were verified for the occurrence and elimination of the problems to be solved. In addition, Test 3 was the same as Test 1 except that, in addition to the organic acid (acetic acid in this test), the content of ethyl acetate or acetaldehyde was adjusted using these pure products and the filling amount of carbon dioxide was changed. Samples were prepared and evaluated. The sweetness in Tables 5 and 6 was the same value as the sugar content obtained from the sugar-acid ratio.

[0087] The test systems and evaluation results of Test 3 are shown in Tables 4, 5, and 6.

[0088] [Table 4] [Table 5] [Table 6]

[0089] [[ID=5३]] ​​​​​​As a result, it was found that ethyl acetate and / or acetaldehyde coexisted with an organic acid (acetic acid in this test). This made the problem of the present invention (feeling a putrid smell) appear even more strongly. On the other hand, it was found that these problems can be solved by containing carbon dioxide gas. Specifically, in the case of ethyl acetate, in the carbonated beverage filled in a container showing the effect of the present invention, although its content has no particular limitation as the lower limit, from the viewpoint of more remarkable achievement of the effect of the present application invention, it is preferably 0.05 ppm or more, more preferably 0.1 ppm or more, even more preferably 0.5 ppm or more, and still more preferably 1 ppm or more. When the content of ethyl acetate is less than 0.05 ppm, compared with the case where ethyl acetate is not contained (Comparative Example 9), no difference recognizable as a putrid smell occurred. On the other hand, although there is no particular limitation as the upper limit, for example, it is preferably 20000 ppm or less, 10000 ppm or less, 3000 ppm or less, 100 0 ppm or less, 300 ppm or less, 100 ppm or less, 50 ppm or less. At this time, the range of the carbon dioxide gas pressure (GV, 0 °C, 1 atm) is such that as the gas pressure at the time of filling carbon dioxide gas per 1 ppm of ethyl acetate, the lower limit is preferably 0.00003 GV or more. It is preferably 0.0001 GV or more, more preferably 0.0005 GV or more, even more preferably 0.002 GV or more, and still more preferably 0.01 GV or more. On the other hand, as the upper limit, from the viewpoint of solving the above problems by ethyl acetate, it is preferably 100 GV or less, and for example, it may be 50 GV or less, 10 GV or less, 5 GV or less, etc. This was found. Also, in the case of acetaldehyde, in the carbonated beverage filled in a container showing the effect of the present invention, ​The content as the lower limit is not particularly limited, but from the perspective of more remarkable effects of the invention of the present application, it is preferably 0.01 ppm or more, more preferably 0.05 ppm or more , still more preferably 0.1 ppm or more, and even more preferably 0.5 ppm or more. Incidentally , when the content of acetaldehyde is less than 0.01 ppm, there is no significant difference in the putrid smell compared with the case without acetaldehyde (Comparative Example 9). On the other hand, the upper limit is not particularly limited, but for example, it is 20000 ppm or less, 10000 ppm or less, 3 000 ppm or less, 1000 ppm or less, 300 ppm or less, 100 ppm or less, 50 ppm or less . It was found that it is preferable. At this time, the range of the carbon dioxide gas pressure (GV, 0 °C, 1 atm) is , as the gas pressure at the time of filling carbon dioxide gas per 1 ppm of acetaldehyde, the lower limit is preferably 0. 00003 GV or more. Preferably it is 0.0001 GV or more, more preferably 0.0005 GV or more, still more preferably 0.002 GV or more, and even more preferably 0.01 GV or more. On the other hand, from the perspective of solving the problems caused by acetaldehyde, the upper limit is preferably 500 GV or less, and may be 100 GV or less, 50 GV or less, 10 GV or less, etc. .

[0090] [Test 4: Verification of the range of sweetness in the present invention] Here, the range of sweetness that exhibits the effects of the present invention was verified. The test was the same as Test 1 except that the sweetness was changed using a high-sweetness sweetener (sucralose), and the sample was prepared and evaluated.

[0091] The test system and evaluation results of Test 4 are shown in Table 7.

[0092]

Table 7

[0093] As a result, in the carbonated beverage packed in a container of the present invention, the range of sweetness in achieving the effects of the present invention From the viewpoint of exhibiting a fresh and natural fruit flavor, as the lower limit, usually, it may be 1 or more It was found that. Preferably it is 1.25 or more, more preferably 1.5 or more On the other hand, as the upper limit, from the viewpoint of exhibiting a fresh and natural fruit flavor, usually it may be 30 or less It was found that. More preferably it is 20 or less

[0094] [Test 5: Verification of the range of sugar-acid ratio in the present invention] Here, the range of sugar-acid ratio that exhibits the effects of the present invention was verified. In addition, the test was carried out by preparing samples and evaluating them in the same manner as in Test 1 except that the sugar-acid ratio was changed. The sweetness was the same value as the sugar content determined from the sugar-acid ratio

[0095] The test system and evaluation results of Test 5 are shown in Table 8

[0096]

Table 8

[0097] As a result, in the carbonated beverage packed in a container of the present invention, the range of sugar-acid ratio in achieving the effects of the present invention From the viewpoint of exhibiting a fresh and natural fruit flavor, as the lower limit, usually, it may be 1 or more It was found that. Preferably it is 1.5 or more, more preferably 2 or more On the other hand, as the upper limit, from the viewpoint of exhibiting a fresh and natural fruit flavor, usually it is 50 or less ​It has been found that it suffices if it is, more preferably, 40 or less.

[0098] [Test 6: Verification of various conditions on the present invention] In Tests 1 to 5, as the flavor of the plant, white grapes were typically selected, and the juice flavor was adjusted using this flavor (fragrance). Therefore, here, the effects on the effects of the present invention were verified by using the squeezed juice of plants other than the fragrance (vegetable juice and fruit juice) and high-sweetness sweeteners, further changing the origin of acetic acid, and adding alcohol. In addition, except for using the squeezed juice of plants other than the fragrance and high-sweetness sweeteners and changing the origin of acetic acid, samples were prepared and evaluated in the same manner as in Test 1.

[0099] The test system and evaluation results of Test 6 are shown in Table 9 below.

[0100] [Table 9]

[0101] As a result, in the carbonated beverage packed in a container of the present invention, it has been found that the effects of the present invention are achieved not only with fruits but also with all plants including vegetables. In addition, in the carbonated beverage packed in a container of the present invention flavored only with the fragrance, when a high-sweetness sweetener was used, it was found that the overall flavor preference was improved, which was preferable. This is because the squeezed juice of plants (vegetable juice and fruit juice) contains umami components such as amino acids and succinic acid, and these have the effect of stretching the aftertaste, so the aftertaste of the sweetness peculiar to the high-sweetness sweetener is approximated, and it is considered that a more natural plant flavor is achieved. In addition, no difference was observed in this effect depending on the type of high-sweetness sweetener. Furthermore, if the flavoring is done by squeezing plant juice (vegetable juice or fruit juice) instead of flavoring, It was found that the overall flavor was more favorable than when the tea was added alone. Regarding the origin of acetic acid, there is no limitation on the origin for the effects of the present invention to be achieved. I also learned that this will never happen. In addition, it was found that the effects of the present invention can be achieved even when alcohol is added. In this case, although ethanol tended to be perceived as having a slightly putrid smell, The flavor of the drink is not perceived as being out of place as an alcoholic beverage, and the overall flavor remains pleasant. was done. However, if plant juice (vegetable juice or fruit juice) is used for flavoring, this may result in cloudy fruit juice. In this case, the effect of the present invention is somewhat suppressed, and the overall flavor is somewhat less favorable. This is because insoluble components such as dietary fiber in cloudy fruit juice are absorbed into the beverage along with the carbon dioxide bubbles. The flavor components of the plant and the components involved in the effects of the present invention are partially removed. Therefore, it is thought that the flavoring is added by squeezing juice from plants (vegetable juice or fruit juice). It has been found that in this case, it is preferable that the plant juice is clear. Furthermore, based on this finding, the raw material to be blended in the bottled carbonated beverage of the present invention is the squeezed juice (wild juice) of the above-mentioned plant. It is preferable that the juice contains substantially no insoluble components, not limited to vegetable juice or fruit juice, and that the concentration is high. Sucrose, glucose, fructose, and fructose-glucose tend to become viscous (i.e., foam easily). Low-sweetness carbohydrates such as liquid sugar are partially or completely replaced with high-sweetness sweeteners to achieve a sweeter taste. It is preferable to reduce the concentration of low-sweetness carbohydrates while maintaining the taste. I understand.

[0102] [Test 7: Verification of the content range of the plant juice in the present invention] In Test 6, the flavoring of the plant was carried out using the plant juice (vegetable juice or fruit juice). At that time, the blending amounts of these were set to a constant value of 5 v / v%. Therefore, here, in the carbonated beverage packed in a container of the present invention, the content of the plant juice per 1 w / v% of acetic acid (straight conversion, v / v%) that exhibits the effect of the present invention was verified. In addition, except for changing the content of the plant juice (straight conversion, v / v%), the samples were prepared and evaluated in the same manner as in Test 1. The sweetness was the same as the sugar content obtained from the sugar-acid ratio. The test system and evaluation results of Test 7 are shown in Table 10. As a result, in the carbonated beverage packed in a container of the present invention, the range of the content of the plant juice per 1 w / v% of the organic acid (acetic acid in this test) (straight conversion, v / v%) that exhibits the effect of the present invention is that the lower limit is preferably 1.25 v / v% or more, more preferably 2.5 v / v% or more, and even more preferably 3.75 v / v% or more. On the other hand, the upper limit is preferably 500 v / v% or less, more preferably 200 v / v% or less, even more preferably 175 v / v% or less, still more preferably 150 v / v% or less, particularly preferably 50 v / v% or less, and very particularly preferably 25 v / v% or less. In addition, except for changing the content of the plant juice (straight conversion, v / v%), the samples were prepared and evaluated in the same manner as in Test 1. The sweetness was the same as the sugar content obtained from the sugar-acid ratio. In addition, except for changing the content of the plant juice (straight conversion, v / v%), the samples were prepared and evaluated in the same manner as in Test 1. The sweetness was the same as the sugar content obtained from the sugar-acid ratio. The test system and evaluation results of Test 7 are shown in Table 10.

[0103] The test system and evaluation results of Test 7 are shown in Table 10.

[0104]

Table 10

[0105] As a result, in the carbonated beverage packed in a container of the present invention, the range of the content of the plant juice per 1 w / v% of the organic acid (acetic acid in this test) (straight conversion, v / v%) that exhibits the effect of the present invention is that the lower limit is preferably 1.25 v / v% or more, more preferably 2.5 v / v% or more, and even more preferably 3.75 v / v% or more. On the other hand, the upper limit is preferably 500 v / v% or less, more preferably 200 v / v% or less, even more preferably 175 v / v% or less, still more preferably 150 v / v% or less, particularly preferably 50 v / v% or less, and very particularly preferably 25 v / v% or less. As a result, in the carbonated beverage packed in a container of the present invention, the range of the content of the plant juice per 1 w / v% of the organic acid (acetic acid in this test) (straight conversion, v / v%) that exhibits the effect of the present invention is that the lower limit is preferably 1.25 v / v% or more, more preferably 2.5 v / v% or more, and even more preferably 3.75 v / v% or more. On the other hand, the upper limit is preferably 500 v / v% or less, more preferably 200 v / v% or less, even more preferably 175 v / v% or less, still more preferably 150 v / v% or less, particularly preferably 50 v / v% or less, and very particularly preferably 25 v / v% or less. As a result, in the carbonated beverage packed in a container of the present invention, the range of the content of the plant juice per 1 w / v% of the organic acid (acetic acid in this test) (straight conversion, v / v%) that exhibits the effect of the present invention is that the lower limit is preferably 1.25 v / v% or more, more preferably 2.5 v / v% or more, and even more preferably 3.75 v / v% or more. On the other hand, the upper limit is preferably 500 v / v% or less, more preferably 200 v / v% or less, even more preferably 175 v / v% or less, still more preferably 150 v / v% or less, particularly preferably 50 v / v% or less, and very particularly preferably 25 v / v% or less. As a result, in the carbonated beverage packed in a container of the present invention, the range of the content of the plant juice per 1 w / v% of the organic acid (acetic acid in this test) (straight conversion, v / v%) that exhibits the effect of the present invention is that the lower limit is preferably 1.25 v / v% or more, more preferably 2.5 v / v% or more, and even more preferably 3.75 v / v% or more. On the other hand, the upper limit is preferably 500 v / v% or less, more preferably 200 v / v% or less, even more preferably 175 v / v% or less, still more preferably 150 v / v% or less, particularly preferably 50 v / v% or less, and very particularly preferably 25 v / v% or less. As a result, in the carbonated beverage packed in a container of the present invention, the range of the content of the plant juice per 1 w / v% of the organic acid (acetic acid in this test) (straight conversion, v / v%) that exhibits the effect of the present invention is that the lower limit is preferably 1.25 v / v% or more, more preferably 2.5 v / v% or more, and even more preferably 3.75 v / v% or more. On the other hand, the upper limit is preferably 500 v / v% or less, more preferably 200 v / v% or less, even more preferably 175 v / v% or less, still more preferably 150 v / v% or less, particularly preferably 50 v / v% or less, and very particularly preferably 25 v / v% or less. As a result, in the carbonated beverage packed in a container of the present invention, the range of the content of the plant juice per 1 w / v% of the organic acid (acetic acid in this test) (straight conversion, v / v%) that exhibits the effect of the present invention is that the lower limit is preferably 1.25 v / v% or more, more preferably 2.5 v / v% or more, and even more preferably 3.75 v / v% or more. On the other hand, the upper limit is preferably 500 v / v% or less, more preferably 200 v / v% or less, even more preferably 175 v / v% or less, still more preferably 150 v / v% or less, particularly preferably 50 v / v% or less, and very particularly preferably 25 v / v% or less. As a result, in the carbonated beverage packed in a container of the present invention, the range of the content of the plant juice per 1 w / v% of the organic acid (acetic acid in this test) (straight conversion, v / v%) that exhibits the effect of the present invention is that the lower limit is preferably 1.25 v / v% or more, more preferably 2.5 v / v% or more, and even more preferably 3.75 v / v% or more. On the other hand, the upper limit is preferably 500 v / v% or less, more preferably 200 v / v% or less, even more preferably 175 v / v% or less, still more preferably 150 v / v% or less, particularly preferably 50 v / v% or less, and very particularly preferably 25 v / v% or less. As a result, in the carbonated beverage packed in a container of the present invention, the range of the content of the plant juice per 1 w / v% of the organic acid (acetic acid in this test) (straight conversion, v / v%) that exhibits the effect of the present invention is that the lower limit is preferably 1.25 v / v% or more, more preferably 2.5 v / v% or more, and even more preferably 3.75 v / v% or more. On the other hand, the upper limit is preferably 500 v / v% or less, more preferably 200 v / v% or less, even more preferably 175 v / v% or less, still more preferably 150 v / v% or less, particularly preferably 50 v / v% or less, and very particularly preferably 25 v / v% or less.

[0106] [Test 8: Verification of the content ranges of ethyl isovalerate and 2,3-pentanedione in the present invention] [Verification] In Tests 1 to 7, the effects of the present invention were demonstrated. However, the throat irritation caused by carbonic acid and acetic acid might be felt as resistance during ingestion. Therefore, in Test 8, based on the results of a preliminary test (active ingredient screening cleaning test), the application of ethyl isovalerate and 2,3 -pentanedione, which showed a throat irritation-relieving effect, to the carbonated beverage packed in the container of the present invention and the achievement of its effects were verified . Note that the test samples were prepared and evaluated in the same manner as in Test 1, except that the above components were added to a part of the flavor. Also, the evaluation of the throat irritation-relieving effect was carried out according to the following criteria using several inspectors who could accurately judge the above throat irritation . Furthermore, in the comprehensive evaluation here, the throat irritation-relieving effect was also included in the evaluation . In addition, it was found that ethyl acetate and acetaldehyde do not individually contribute to throat irritation , and furthermore, even when contained simultaneously with acetic acid, they do not enhance throat irritation. Therefore, no consideration was given to the case of containing these .

[0107] <Evaluation Criteria 3: Presence or absence of throat irritation-relieving effect>[[]]END]] Here, as described above, throat irritation refers to the feeling of a tingling and prickling sensation in the throat during swallowing due to carbonic acid or acetic acid when ingesting the carbonated beverage packed in the container of the present invention , and this relaxation refers to the situation where these stimulations are felt weakly . 5: The throat irritation is significantly relieved, and there is no resistance to ingestion, which is preferable.[[]]END]] 4: The throat irritation is relieved, and there is almost no resistance to ingestion, which is preferable.[[]]END]] 3: The throat irritation is relieved, but there is a slight resistance to ingestion, which is within the acceptable range.[[]]END]] 2: The throat irritation is not significantly relieved, and there is a slight resistance to ingestion, which is slightly unfavorable.[[]]END]] 1: The throat irritation is not relieved, there is resistance to ingestion, which is not preferable.

[0108] The test systems and evaluation results of Test 8 are shown in Tables 11 and 12.

[0109]

Table 11

Table 12

[0110] As a result, the content of ethyl isovalerate in the carbonated beverage packed in the container of the present invention is preferably 0.1 ppb or more as the lower limit, more preferably 1 ppb or more, and even more preferably 10 ppb or more. On the other hand, from the viewpoint of the influence of this component itself on the quality, the upper limit is preferably 20000 ppb or less, more preferably 10000 ppb or less. , and it was found that 10 ppb or more is even more preferable. On the other hand, from the viewpoint of the influence of this component itself on the quality, the upper limit is preferably 20000 ppb or less, more preferably 10000 ppb or less. It was found that this is even more preferable. On the other hand, from the viewpoint of the influence of this component itself on the quality, the upper limit is preferably 20000 ppb or less, more preferably 10000 ppb or less. It was found that this is preferably 20000 ppb or less, more preferably 10000 ppb or less. It was found that this is the case. Similarly, the content of 2,3 - pentanedione in the carbonated beverage packed in the container of the present invention is preferably 0.01 ppb or more as the lower limit, more preferably 0.05 ppb or more, and even more preferably 0 .1 ppb or more. On the other hand, from the viewpoint of the influence of this component itself on the quality, the upper limit is preferably 2000 ppb or less, more preferably 1000 ppb or less. .1 ppb or more. On the other hand, from the viewpoint of the influence of this component itself on the quality, the upper limit is preferably 2000 ppb or less, more preferably 1000 ppb or less. It was found that this is preferably 2000 ppb or less, more preferably 1000 ppb or less. It was found that this is even more preferably 25 ppb or less. It was found that it is more preferable to use ethyl isovalerate and 2,3 - pentanedione in combination. It was found that this is the case.

[0111] Through the above tests, it was demonstrated that the effects of the present invention based on the idea of the present invention were achieved for the problems of the present invention. In addition, the "acetic acid content" and "carbon dioxide per 1 w / v% acetic acid" of each test It was demonstrated that the effects of the present invention based on the idea of the present invention were achieved for the problems of the present invention. In addition, the "acetic acid content" and "carbon dioxide per 1 w / v% acetic acid" of each test Even when "acetic acid" in "gas pressure during gas filling" is replaced with "citric acid (using lemon juice)" and "lactic acid (using fermented lactic acid)" respectively, the same improvement effect on the putrid odor is observed.

Industrial Applicability

[0112] The container-packed carbonated beverage of the present invention is a beverage containing organic acids such as acetic acid, which has various health functions and continuous intake is expected. It can easily solve the quality problems that avoid its intake ( the decrease in palatability due to putrid odor), improve the plant flavor to a natural and fresh quality, and enhance the palatability. It is a technology with extremely high utility in the food industry. ​

Claims

1. A packaged carbonated beverage that contains at least acetic acid and citric acid as organic acids, and also contains plant juice and / or plant flavorings, and satisfies all of the following conditions (1) to (4). (1) The total content of acetic acid and citric acid is 0.1 w / v% or more. (2) The gas pressure of carbon dioxide at the time of filling is 2.5 GV or more and 25 GV or less per 1 w / v% of the total content of acetic acid and citric acid. (3) The sweetness level in terms of sucrose is between 1 and 30. (4) The sugar-acid ratio is between 1 and 50.

2. A packaged carbonated beverage that contains at least acetic acid as an organic acid, optionally further containing citric acid, and also contains plant juice and / or plant flavorings, and satisfies all of the following conditions (1) to (5). (1) The total content of acetic acid and citric acid is 0.1 w / v% or more. (2) The gas pressure of carbon dioxide at the time of filling is 2.5 GV or more and 25 GV or less per 1 w / v% of the total content of acetic acid and citric acid. (3) The sweetness level in terms of sucrose is between 1 and 30. (4) The sugar-acid ratio is between 1 and 40. (5) The acetic acid content is 0.02 w / v% or more.

3. A packaged carbonated beverage according to claim 1 or 2, further containing at least one organic acid selected from the group consisting of lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid.

4. A packaged carbonated beverage according to claim 1 or 2, containing a high-intensity sweetener.

5. A bottled carbonated beverage according to claim 1 or 2, which contains the juice of a plant.

6. The packaged carbonated beverage according to claim 5, wherein the content of plant juice (straight equivalent) per 1 w / v% of organic acid is 1.25 v / v% or more and 500 v / v% or less.

7. A packaged carbonated beverage according to claim 1 or 2, wherein it contains 0.05 ppm or more of ethyl acetate, and the gas pressure of carbon dioxide per 1 ppm of ethyl acetate at the time of filling is 0.00003 GV or more and 100 GV or less.

8. A packaged carbonated beverage according to claim 1 or 2, wherein it contains 0.01 ppm or more of acetaldehyde, and the gas pressure of carbon dioxide at the time of filling per 1 ppm of acetaldehyde is 0.00003 GV or more and 500 GV or less.

9. The packaged carbonated beverage according to claim 2, satisfying (A) and / or (B) below. (A) Contains ethyl acetate in an amount of 0.05 ppm or more and 300 ppm or less, and the gas pressure of carbon dioxide per 1 ppm of ethyl acetate at the time of filling is 0.01 GV or more and 100 GV or less. (B) Contains acetaldehyde in an amount of 0.01 ppm or more and 300 ppm or less, and the gas pressure of carbon dioxide at the time of filling per 1 ppm of acetaldehyde is 0.01 GV or more and 500 GV or less.

10. A packaged carbonated beverage according to claim 1 or 2, which contains ethyl isovalerate, wherein the ethyl isovalerate content is 0.1 ppb or more and 20,000 ppb or less.

11. A packaged carbonated beverage according to claim 1 or 2, which contains 2,3-pentanedione, wherein the content of 2,3-pentanedione is 0.01 ppb or more and 2000 ppb or less.

12. A method for producing a packaged carbonated beverage according to claim 1, comprising all of the following steps (i) to (iii). (i) A step of adding at least acetic acid and citric acid as organic acids, and plant juice and / or plant flavorings to a beverage, and adjusting the total content of acetic acid and citric acid in the beverage to 0.1 w / v% or more. (ii) A step of adjusting the sweetness of the beverage so that it is in the range of 1 to 30 in terms of sucrose, and the sugar-acid ratio is in the range of 1 to 50. (iii) A step of filling the beverage with carbon dioxide gas and adjusting the gas pressure at the time of filling the carbon dioxide gas per 1 w / v% of the total content of acetic acid and citric acid to be in the range of 2.5 GV to 25 GV.

13. A method for producing a packaged carbonated beverage according to Claim 2, comprising all of the following steps (i) to (iii). (i) A step of adjusting the beverage to contain at least acetic acid as an organic acid, plant juice and / or plant flavorings, and optionally citric acid, so that the total content of acetic acid and citric acid in the beverage is 0.1 w / v% or more. (ii) A step of adjusting the sweetness of the beverage so that it is in the range of 1 to 30 in terms of sucrose, and the sugar-acid ratio is in the range of 1 to 40. (iii) A step of filling the beverage with carbon dioxide gas and adjusting the gas pressure at the time of filling the carbon dioxide gas per 1 w / v% of the total content of acetic acid and citric acid to be in the range of 2.5 GV to 25 GV.

14. A method for suppressing the spoilage odor of a bottled carbonated beverage according to claim 1, comprising all of the following steps (i) to (iii). (i) A step of adding at least acetic acid and citric acid as organic acids, and plant juice and / or plant flavorings to a beverage, and adjusting the total content of acetic acid and citric acid in the beverage to 0.1 w / v% or more. (ii) A step of adjusting the sweetness of the beverage so that it is in the range of 1 to 30 in terms of sucrose, and the sugar-acid ratio is in the range of 1 to 50. (iii) A step of filling the beverage with carbon dioxide gas and adjusting the gas pressure at the time of filling the carbon dioxide gas per 1 w / v% of the total content of acetic acid and citric acid to be in the range of 2.5 GV to 25 GV.

15. A method for suppressing the spoilage odor of a bottled carbonated beverage according to Claim 2, comprising all of the following steps (i) to (iii). (i) A step of adjusting the beverage to contain at least acetic acid as an organic acid, plant juice and / or plant flavorings, and optionally citric acid, so that the total content of acetic acid and citric acid in the beverage is 0.1 w / v% or more. (ii) A step of adjusting the sweetness of the beverage so that it is in the range of 1 to 30 in terms of sucrose, and the sugar-acid ratio is in the range of 1 to 40. (iii) A step of filling the beverage with carbon dioxide gas and adjusting the gas pressure at the time of filling the carbon dioxide gas per 1 w / v% of the total content of acetic acid and citric acid to be in the range of 2.5 GV to 25 GV.

16. The method according to claim 12 or 13, wherein step (iii) is performed after steps (i) and (ii).

17. The method according to claim 14 or 15, wherein step (iii) is performed after steps (i) and (ii).