Containerized beverage and its manufacturing method

Abstract

To provide a citrus-flavored bottled beverage having improved fruity taste and satisfying drinking sensation due to the fruity taste, regardless of the sugar content, and a method for producing the same. In a citrus-flavored bottled beverage, the succinic acid content is adjusted to 0.0007 w / v% or more, and the butyrate content is adjusted to 0.1 ppm or more.

Description

[Technical Field]

[0001] The present invention relates to a packaged beverage and a method for producing the same. [Background technology]

[0002] In recent years, the diversification of preferences for non-alcoholic and alcoholic beverages has led to a diversification of needs for non-alcoholic and alcoholic beverages, and various improvement technologies have been developed. In particular, with increasing consumer awareness of health, there has been active development of technologies to reduce the carbohydrate and sugar content in non-alcoholic and alcoholic beverages.

[0003] One type of non-alcoholic and alcoholic beverage available on the market is the so-called "Ready to Drink" (RTD) product, which is packaged in a container. In recent years, due to their convenience for consumers, a wide variety of such RTD non-alcoholic and alcoholic beverages have been distributed on the market, with the RTD non-alcoholic and alcoholic beverages with reduced sugar and carbohydrate content, as described above, dominating the market. Fruit-flavored RTD non-alcoholic and alcoholic beverages have traditionally been among the most popular non-alcoholic and alcoholic beverages, and as a result, technologies aimed at reducing the sugar and carbohydrate content of RTD non-alcoholic and alcoholic beverages are being developed.

[0004] For example, it is common to add carbohydrates or sugars to non-alcoholic or alcoholic beverages with a fruity flavor to improve the fruitiness and resulting drinking experience, but this is not effective when the goal is to reduce the carbohydrate or sugar content. Furthermore, adding fruit juice to non-alcoholic or alcoholic beverages with a fruity flavor can also improve the fruitiness and resulting drinking experience. However, in order to sufficiently improve the fruitiness, a relatively large amount of fruit juice must be added to the non-alcoholic or alcoholic beverage, and on the other hand, because fruit juice contains carbohydrates and sugars, it is difficult to sufficiently reduce the carbohydrate or sugar content in order to fully improve the fruitiness, which presents a contradictory problem.

[0005] Conventionally, techniques have been proposed for improving the taste and aroma of foods and beverages by incorporating various organic acids, their salts, and esters into the beverage. For example, Patent Document 1 proposes a technique for enhancing the fruitiness and complexity of a beverage by adjusting the contents of benzyl acetate and ethyl butyrate within specific ranges, respectively. Patent Document 2 proposes a technique for imparting a honey-like flavor to a food or beverage using a composition containing an organic acid ethyl ester. Patent Document 3 proposes a technique for reducing the unpleasant aftertaste of non-alcoholic beverages and alcoholic beverages with low extract contents by incorporating a specific organic acid as an acidulant. Patent Document 4 proposes a technique for reducing the unpleasant aftertaste of non-alcoholic beverages and alcoholic beverages by incorporating sodium and a specific aroma component, and discloses that sodium is incorporated as a sodium salt of an organic acid. Patent Document 5 proposes a technique for improving the fruitiness of non-alcoholic beverages and alcoholic beverages by incorporating gluconic acid, sodium, and fruit flavors or fruit juice, and discloses that sodium is incorporated as a sodium salt of an organic acid. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2023-119503 [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-154488 [Patent Document 3] Japanese Patent Application Publication No. 2023-005587 [Patent Document 4] Japanese Patent Publication No. 2022-188606 [Patent Document 5] Japanese Patent Publication No. 2022-171221

[0007] However, in fruit-flavored non-alcoholic and alcoholic RTD beverages, there has not yet been sufficient research into technologies for improving the fruit flavor and resulting satisfying taste while keeping the sugar content below a certain level, and this remains an ongoing technical challenge. Furthermore, even when fruit-flavored non-alcoholic and alcoholic RTD beverages contain a certain amount of sugar, the fruit flavor and resulting satisfying taste may still be insufficient, and improving the fruit flavor and resulting satisfying taste in such non-alcoholic and alcoholic RTD beverages remains an ongoing technical challenge. Summary of the Invention

[0008] Under these circumstances, the present inventors have found that the above-mentioned problems can be solved by adjusting the succinic acid content of a citrus-flavored packaged beverage to 0.0007 w / v% or more and the butyrate content to 0.1 ppm or more, regardless of the sugar content. The present invention is based on this finding.

[0009] Therefore, an object of the present invention is to provide a citrus-flavored packaged beverage that has an improved fruity taste and resulting satisfying drinking experience, regardless of the sugar content, and a method for producing the same.

[0010] According to the present invention, the following inventions are provided. [1] A citrus-flavored packaged beverage, The succinic acid content is 0.0007 w / v% or more, The butyrate ester content is 0.1 ppm or more. The packaged beverage. [2] The container-packed beverage according to [1], having a sugar content of less than 0.5 g / 100 mL. [3] The bottled beverage according to [1] or [2], wherein the butyrate ester contains both or either ethyl butyrate and methyl butyrate. [4] A packaged beverage according to any one of [1] to [3], containing citrus juice. [5] The bottled beverage according to [4], wherein the citrus juice content is 0.1 to 6.0 w / v%. [6] The container-packed beverage according to [4] or [5], wherein the citrus fruit is grapefruit. [7] A packaged beverage according to any one of [1] to [6], which does not contain a sweetener. [8] The packaged beverage according to any one of [1] to [7], which is a packaged alcoholic beverage. [9] A method for producing a citrus-flavored containerized beverage, comprising: A step of adjusting the succinic acid content in the bottled beverage to 0.0007 w / v% or more; adjusting the content of butyrate esters in the bottled beverage to 0.1 ppm or more. The manufacturing method comprising:

[10] The manufacturing method described in [9], further comprising a step of adjusting the sugar content in the bottled beverage to less than 0.5 g / 100 mL.

[11] The manufacturing method described in [9] or

[10] , wherein the packaged beverage is a packaged alcoholic beverage.

[12] A method for improving the fruitiness of a citrus-flavored bottled beverage, comprising: A step of adjusting the succinic acid content in the bottled beverage to 0.0007 w / v% or more; adjusting the content of butyrate esters in the bottled beverage to 0.1 ppm or more. The method comprising:

[13] The manufacturing method described in

[12] , further comprising a step of adjusting the sugar content in the bottled beverage to less than 0.5 g / 100 mL.

[14] The method according to

[12] or

[13] , wherein the packaged beverage is a packaged alcoholic beverage.

[0011] According to the present invention, a packaged citrus-flavored beverage having an improved fruity taste and resulting satisfying drinking sensation, regardless of the sugar content, and a method for producing the same are provided.

[0012] In this specification, the "fruit flavor" of a packaged beverage refers to the sensation of recalling the aroma and / or taste specific to freshly picked fruit when drinking the packaged beverage. When the fruit flavor of a packaged beverage is improved, the aroma and / or taste of freshly picked fruit can be more strongly imagined when drinking the packaged beverage. Furthermore, in this specification, the "citrus flavor" of a packaged beverage refers to the sensation of recalling the aroma and / or taste specific to freshly picked citrus fruit when drinking the packaged beverage.

[0013] In this specification, "alcoholic beverage" refers to a beverage with an alcohol content of 1% or more that is considered an alcoholic beverage under the Liquor Tax Act of Japan, and "alcohol content" refers to the volume concentration of alcohol (ethanol) in the alcoholic beverage expressed as a percentage (i.e., v / v%). In this specification, "alcohol" means "ethanol" unless otherwise specified.

[0014] As used herein, "non-alcoholic beverage" and "non-alcoholic beverage" refer to beverages with an alcohol content of less than 1% that are not considered alcoholic beverages under the Liquor Tax Act of Japan. Among "non-alcoholic beverages," beverages that do not contain any alcohol, i.e., beverages with an alcohol content of 0 v / v%, can be specifically described as "completely alcohol-free beverages."

[0015] <Packaged beverages> According to one aspect of the present invention, there is provided a packaged beverage with a citrus flavor (hereinafter also simply referred to as the "packaged beverage of the present invention.") The packaged beverage of the present invention has a citrus flavor and is characterized in that the contents of succinic acid and butyric acid ester are each adjusted to a specific range.

[0016] The packaged beverage of the present invention contains succinic acid. In the packaged beverage of the present invention, succinic acid can be blended in various forms such as succinic acid alone, a succinate salt, or succinate ions. These may be used alone or in combination of two or more. Succinic acid is preferably blended as succinic acid alone or a succinate salt (e.g., monosodium succinate, disodium succinate, etc.), more preferably as a succinate salt.

[0017] The lower limit of the succinic acid content in the packaged beverage of the present invention is 0.0007 w / v%, preferably 0.001 w / v%, more preferably 0.002 w / v%, even more preferably 0.003 w / v%, even more preferably 0.004 w / v%, and particularly preferably 0.007 w / v%. By making the succinic acid content in the packaged beverage of the present invention 0.0007 w / v% or more, the fruitiness of the packaged beverage can be improved regardless of the sugar content of the packaged beverage, especially even when the sugar content is relatively small, such as less than 0.5 g / 100 mL, and the improved fruitiness can further improve the drinking experience. Furthermore, the present inventors have found that in packaged beverages with various sugar contents, increasing the succinic acid content while keeping the butyrate content constant increases the fruitiness of the packaged beverage. Therefore, the upper limit of the succinic acid content in the packaged beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, and can be set as appropriate, for example, 10 w / v%, 8 w / v%, 5 w / v%, 3 w / v%, 2 w / v%, 1 w / v%, 0.1 w / v%, 0.08 w / v%, etc.The range of the succinic acid content in the packaged beverage of the present invention is, for example, 0.0007 to 10 w / v%, 0.0007 to 8 w / v%, 0.0007 to 6 w / v%, 0.0007 to 4 w / v%, 0.0007 to 3 w / v%, 0.0007 to 2 w / v%, 0.0007 to 1 w / v%, 0.0007 to 0.1 w / v%, 0.0007 to 0.08 w / v%, 0.001 to 10 w / v%, 0.001 to 8 w / v%, 0. 001~6w / v%, 0.001~4w / v%, 0.001~3w / v%, 0.001~2w / v%, 0.001~1w / v%, 0.001~0.1w / v%, 0.001~0.08w / v%, 0.002 ~10w / v%, 0.002~8w / v%, 0.002~6w / v%, 0.002~4w / v%, 0.002~3w / v%, 0.002~2w / v%, 0.002~1w / v%, 0.002~0.1w / v %, 0.002~0.08w / v%, 0.003~10w / v%, 0.003~8w / v%, 0.003~6w / v%, 0.003~4w / v%, 0.003~3w / v%, 0.003~2w / v%, 0. 003~1w / v%, 0.003~0.1w / v%, 0.003~0.08w / v%, 0.004~10w / v%, 0.004~8w / v%, 0.004~6w / v%, 0.004~4w / v%, 0.00 The succinic acid content may be 4 to 3 w / v%, 0.004 to 2 w / v%, 0.004 to 1 w / v%, 0.004 to 0.1 w / v%, 0.004 to 0.08 w / v%, 0.007 to 10 w / v%, 0.007 to 8 w / v%, 0.007 to 6 w / v%, 0.007 to 4 w / v%, 0.007 to 3 w / v%, 0.007 to 2 w / v%, 0.007 to 1 w / v%, 0.007 to 0.1 w / v%, 0.007 to 0.08 w / v%, etc. The "succinic acid content" of the packaged beverage of the present invention refers to the content as succinic acid (i.e., when converted into the mass of succinic acid alone).

[0018] The succinic acid content may be adjusted by increasing or decreasing the amount of succinic acid itself blended into the packaged beverage of the present invention, by increasing or decreasing the amount of a raw material containing succinic acid blended into the packaged beverage of the present invention, or by increasing or decreasing the amount of a raw material that produces succinic acid blended during the production process of the packaged beverage of the present invention. These adjustments may be made singly or in combination of two or more.

[0019] The succinic acid content in a bottled beverage can be measured by the method described in the "Method for Analyzing Food Additives, Second Edition" published by the Ministry of Health, Labour and Welfare of Japan, specifically by high performance liquid chromatography.

[0020] The packaged beverage of the present invention contains a butyrate ester. The butyrate ester is represented by the following general formula (1), R 1 R is a propyl group. 1 The propyl group may be an n-propyl group (1-propyl group) or an isopropyl group (1-methylethyl group, 2-propyl group). One butyrate ester may be used alone, or two or more butyrate esters may be used in combination. [ka]

[0021] In general formula (1), R 2 is, for example, a linear or branched alkyl group having 1 to 20 carbon atoms which may have a substituent, or an aromatic hydrocarbon group having 6 to 60 carbon atoms which may have a substituent.

[0022] R 2 The linear or branched alkyl group having 1 to 20 carbon atoms constituting the formula (I) may be, for example, a linear or branched alkyl group having 1 to 12 carbon atoms, a linear or branched alkyl group having 1 to 8 carbon atoms, or a linear or branched alkyl group having 1 to 6 carbon atoms.

[0023] R2 Examples of the linear or branched alkyl group having 1 to 20 carbon atoms constituting the formula (I) include a methyl group, an ethyl group, an n-propyl group, a 2-propyl group, an n-butyl group, a sec-butyl group, a 2-methylpropyl group, a tert-butyl group, an n-pentyl group, a 1-methylbutyl group, a 1-ethylpropyl group, a 1,1-dimethylpropyl group, a 1,2-dimethylpropyl group, an n-hexyl group, a 1-methylpentyl group, a 2-methylpentyl group, a 3-methylpentyl group, a 4-methylpentyl group, a 1-ethylbutyl group, a 2-ethylbutyl group, a 1,1-dimethylbutyl group, a 1,2-dimethylbutyl group, a 1,3-dimethylbutyl group, a 1, Examples include a 4-dimethylbutyl group, a 2,2-dimethylbutyl group, a 2,3-dimethylbutyl group, a 3,3-dimethylbutyl group, a 1-ethyl-2-methyl-propyl group, a 1,1,2-trimethylpropyl group, an n-heptyl group, a 2-methylhexyl group, an n-octyl group, an isooctyl group, a tert-octyl group, a 2-ethylhexyl group, a 3-methylheptyl group, an n-nonyl group, an isononyl group, a 1-methyloctyl group, a 2-ethylheptyl group, an n-decyl group, a 1-methylnonyl group, an n-undecyl group, a 1,1-dimethylnonyl group, an n-dodecyl group, an n-tetradecyl group, an n-heptadecyl group, and an n-octadecyl group.

[0024] R 2 The aromatic hydrocarbon group having 6 to 60 carbon atoms constituting R is, for example, a group in which one hydrogen atom bonded to a carbon atom constituting the ring has been removed from a monocyclic or polycyclic aromatic hydrocarbon. 2 The aromatic hydrocarbon group having 6 to 60 carbon atoms in the formula (I) may be, for example, an aromatic hydrocarbon group having 6 to 30 carbon atoms, or an aromatic hydrocarbon group having 6 to 18 carbon atoms.

[0025] R 2 Examples of the aromatic hydrocarbon group having 6 to 60 carbon atoms constituting the formula (1) include a phenyl group, a naphthyl group, a biphenyl group, an anthryl group, a phenanthryl group, a pyrenyl group, a triphenylenyl group, an indenyl group, and a fluorenyl group.

[0026] Examples of the substituent include halogen atoms such as fluorine atom, chlorine atom, bromine atom, and iodine atom, azide group, sulfo group, nitro group, nitroso group, cyano group, hydroxyl group, carboxy group, thiol group, unsubstituted amino group, and linear or branched alkyl groups having 1 to 20 carbon atoms.

[0027] Examples of the linear or branched alkyl group having 1 to 20 carbon atoms constituting the substituent include a methyl group, an ethyl group, an n-propyl group, a 2-propyl group, an n-butyl group, a sec-butyl group, a 2-methylpropyl group, a tert-butyl group, an n-pentyl group, a 1-methylbutyl group, a 1-ethylpropyl group, a 1,1-dimethylpropyl group, a 1,2-dimethylpropyl group, an n-hexyl group, a 1-methylpentyl group, a 2-methylpentyl group, a 3-methylpentyl group, a 4-methylpentyl group, a 1-ethylbutyl group, a 2-ethylbutyl group, a 1,1-dimethylbutyl group, a 1,2-dimethylbutyl group, a 1,3-dimethylbutyl group, a 1 ,4-dimethylbutyl group, 2,2-dimethylbutyl group, 2,3-dimethylbutyl group, 3,3-dimethylbutyl group, 1-ethyl-2-methyl-propyl group, 1,1,2-trimethylpropyl group, n-heptyl group, 2-methylhexyl group, n-octyl group, isooctyl group, tert-octyl group, 2-ethylhexyl group, 3-methylheptyl group, n-nonyl group, isononyl group, 1-methyloctyl group, 2-ethylheptyl group, n-decyl group, 1-methylnonyl group, n-undecyl group, 1,1-dimethylnonyl group, n-dodecyl group, n-tetradecyl group, n-heptadecyl group, n-octadecyl group, and the like.

[0028] The group may contain one or more substituents. When two or more substituents are contained, the two or more substituents may be the same or different. The substituent may further have the substituents exemplified above, and the further substituents may be bonded to each other via a single bond, a substituted or unsubstituted methylene group, an oxygen atom, or a sulfur atom to form a ring.

[0029] Examples of butyrate esters include methyl butyrate (in general formula (1), R 1 is an n-propyl group, and R 2 is a methyl group), methyl isobutyrate (a compound in which R 1 is an isopropyl group, and R 2 is a methyl group), ethyl butyrate (compounds in which R 1 is an n-propyl group, and R 2 is an ethyl group), ethyl isobutyrate (compounds in which R 1 is an isopropyl group, and R 2 is an ethyl group), propyl butyrate, propyl isobutyrate, butyl butyrate, butyl isobutyrate, etc. In one embodiment, the packaged beverage of the present invention contains both or either one of methyl butyrate and ethyl butyrate.

[0030] The lower limit of the butyrate ester content in the packaged beverage of the present invention is 0.1 ppm, preferably 0.5 ppm, more preferably 1 ppm, even more preferably 5 ppm, even more preferably 10 ppm, even more preferably 30 ppm, even more preferably 50 ppm, even more preferably 70 ppm, and particularly preferably 100 ppm. By ensuring that the butyrate ester content in the packaged beverage of the present invention is 0.1 ppm or more, the fruitiness of the packaged beverage can be improved regardless of the sugar content of the packaged beverage, particularly even when the sugar content is as low as less than 0.5 g / 100 mL, and the improved fruitiness can further improve the drinking experience. Furthermore, the present inventors have found that in packaged beverages with various sugar contents, increasing the butyrate ester content while keeping the succinic acid content constant increases the fruitiness of the packaged beverage. Therefore, the upper limit of the butyric acid ester content in the packaged beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, and can be set as appropriate, for example, to 1000 ppm, 500 ppm, 300 ppm, 200 ppm, 150 ppm, 100 ppm, etc.The range of the butyric acid ester content in the packaged beverage of the present invention is, for example, 0.1 to 1000 ppm, 0.1 to 500 ppm, 0.1 to 300 ppm, 0.1 to 200 ppm, 0.1 to 150 ppm, 0.1 to 100 ppm, 0.5 to 1000 ppm, 0.5 to 500 ppm, 0.5 to 300 ppm, 0.5 to 200 ppm, 0.5 to 150 ppm, 0.5 to 100 ppm, 1 to 1000 ppm, 1 to 500 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 5 to 1000 ppm, 5 to 500 ppm, 5 to 300 ppm, 5 to 200 ppm, 5 to 150 ppm, 5 to 100 ppm, 10 to 1000 ppm, 10 to 500 ppm, 10 to 300 ppm, 10 to 200 ppm, 10 to 150 ppm, 10 to 100 ppm, 30 to 1000 ppm, 30 to 500 ppm, 30 to 300 ppm, 30 to 200 ppm, 30 to 150 ppm, 30 to 100 ppm, 50 to 1000 ppm, 50 to 500 ppm, 50 to 300 ppm, 50 to 200 ppm, 50 to 150 ppm, 50 to 100 ppm, 70 to 1000 ppm, 70 to 500 ppm, 70 to 300 ppm, 70 to 200 ppm, 70 to 150 ppm, 70 to 100 ppm, etc.

[0031] The butyrate ester content may be adjusted by increasing or decreasing the amount of butyrate ester itself blended into the packaged beverage of the present invention, by increasing or decreasing the amount of a raw material containing a butyrate ester blended into the packaged beverage of the present invention, or by increasing or decreasing the amount of a raw material that produces a butyrate ester blended during the production process of the packaged beverage of the present invention. These adjustments may be performed using one type alone or in combination of two or more types. Examples of raw materials containing butyrate esters and raw materials that produce butyrate esters include fruits such as bananas and pineapples, fruit juices, pulp, and peels.

[0032] The content of butyrate esters in a packaged beverage can be measured, for example, by gas chromatography-mass spectrometry (GC-MS). More specifically, water is added to 4 g of the sample packaged beverage to make a final volume of 20 ml. Next, 10 ml of hexane and 8 g of sodium chloride are added and the mixture is shaken for 10 minutes. The hexane layer is then subjected to gas chromatography-mass spectrometry to measure the content of butyrate esters. The gas chromatography-mass spectrometry apparatus, column, and conditions can be as follows: Equipment: 7890B / 5977A (manufactured by Agilent) Column: DB-WAXUI 60 m x 0.25 mm ID, film thickness 0.5 μm (Agilent) Injection method: Pulsed split 5:1 (pulse pressure: 300 kPa, pulse time: 1 min) Temperature: Sample injection port 220℃, column 40℃ (3min) - 10℃ / min - 220℃ Gas flow rate: Helium (carrier gas) 1 mL / min Ion source temperature: 230℃ Ionization method: EI Set mass numbers: m / z 88 (ethyl butyrate), m / z 87 (methyl butyrate)

[0033] The packaged beverage of the present invention exhibits a "citrus flavor." That is, the packaged beverage of the present invention is not particularly limited as long as it is a packaged beverage that primarily exhibits the above-mentioned "citrus flavor," and may or may not contain citrus itself (e.g., citrus fruit, juice, pulp, peel, etc.). The packaged beverage of the present invention may be, for example, a packaged beverage that exhibits a citrus flavor by containing citrus itself (e.g., fruit, juice, pulp, peel, etc.) or citrus flavor components, a packaged beverage that exhibits a citrus flavor by containing citrus itself and / or raw materials containing citrus flavor components, or a packaged beverage that exhibits a citrus flavor by the generation of citrus flavor components during the manufacturing process.

[0034] When the packaged beverage of the present invention contains citrus fruit itself, the citrus fruit used as a raw material is not particularly limited to the variety, and any fruit typically used as a raw material for citrus-flavored packaged beverages can be used. Examples of citrus fruits include oranges, grapefruits, lemons, limes, mandarins, yuzu, kabosu, and iyokan. The citrus fruit may be mature or immature, may be processed, or may be unprocessed. The packaged beverage of the present invention preferably contains citrus juice, and particularly preferably contains grapefruit juice.

[0035] In one embodiment, the packaged beverage of the present invention contains citrus juice. The content of citrus juice in the packaged beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, and can be appropriately set depending on the type of citrus, the production area, the harvest season, the sugar content of the packaged beverage of the present invention, etc. For example, when the sugar content of the packaged beverage of the present invention is set to a predetermined range, the content of citrus juice can be set so that the sugar content of the packaged beverage of the present invention falls within a predetermined range, for example, based on the "available carbohydrates" of citrus fruits listed in the "Standard Tables of Food Composition in Japan (8th Edition) Supplement 2023" published by the Ministry of Education, Culture, Sports, Science and Technology of Japan. The lower limit of the citrus juice content in the packaged beverage of the present invention can be, for example, 0.01 w / v%, 0.05 w / v%, 0.1 w / v%, 0.5 w / v%, 1.0 w / v%, 2.0 w / v%, 3.0 w / v%, 4.0 w / v%, 5.0 w / v%, etc. On the other hand, the upper limit of the citrus juice content in the packaged beverage of the present invention can be, for example, 10.0 w / v%, 8.0 w / v%, 7.0 w / v%, 6.0 w / v%, 5.0 w / v%, 4.0 w / v%, 3.0 w / v%, 2.0 w / v%, 1.0 w / v%, etc.The range of the citrus juice content in the packaged beverage of the present invention is, for example, 0.01 to 10.0 w / v%, 0.01 to 8.0 w / v%, 0.01 to 7.0 w / v%, 0.01 to 6.0 w / v%, 0.01 to 5.0 w / v%, 0.01 to 4.0 w / v%, 0.01 to 3.0 w / v%, 0.01 to 2.0 w / v%, 0.01 to 1.0 w / v%, 0.05 to 10.0 w / v%, 0.05 to 8.0 w / v%, 0.05 to 7.0 w / v%, 0.05 to 6.0 w / v%, 0.05 to 5 ... .05~4.0w / v%, 0.05~3.0w / v%, 0.05~2.0w / v%, 0.05~1.0w / v%, 0.1~10.0w / v%, 0.1~9.0w / v%, 0.1~8.0w / v%, 0.1~7.0w / v%, 0.1~6.0w / v%, 0.1~5.0w / v%, 0.1~4.0w / v%, 0.1~3.0w / v%, 0.1~2.0w / v%, 0.1~1.0w / v%, 0.5~10.0w / v%, 0.5~8.0w / v%, 0.5~7.0w / v%, 0.5~6.0w / v %, 0.5~5.0w / v%, 0.5~4.0w / v%, 0.5~3.0w / v%, 0.5~2.0w / v%, 0.5~1.0w / v%, 1.0~10.0w / v%, 1.0~8.0w / v%, 1.0~7.0w / v%, 1.0~6.0w / v %, 1.0~5.0w / v%, 1.0~4.0w / v%, 1.0~3.0w / v%, 1.0~2.0w / v%, 2.0~10.0w / v%, 2.0~8.0w / v%, 2.0~7.0w / v%, 2.0~6.0w / v%, 2.0~5.0w / v %, 2.0 to 4.0 w / v%, 2.0 to 3.0 w / v%, 3.0 to 10.0 w / v%, 3.0 to 8.0 w / v%, 3.0 to 7.0 w / v%, 3.0 to 6.0 w / v%, 3.0 to 5.0 w / v%, 3.0 to 4.0 w / v%, 4.0 to 10.0 w / v%, 4.0 to 8.0 w / v%, 4.0 to 7.0 w / v%, 4.0 to 6.0 w / v%, 4.0 to 5.0 w / v%, 5.0 to 10.0 w / v%, 5.0 to 8.0 w / v%, 5.0 to 7.0 w / v%, 5.0 to 6.0 w / v%, etc.

[0036] In one embodiment, grapefruit juice is used as the citrus juice. When grapefruit juice is used as the citrus juice, the lower limit of the grapefruit juice content in the packaged beverage of the present invention can be, for example, 0.1 w / v%, 0.5 w / v%, 0.8 w / v%, 0.9 w / v%, 1.0 w / v%, 1.5 w / v%, 2.0 w / v%, 2.5 w / v%, 3.0 w / v%, etc. By having a grapefruit juice content of 0.1 w / v% or more, the fruity grapefruit flavor and resulting satisfying drinking sensation of the packaged beverage can be improved. On the other hand, the upper limit of the grapefruit juice content in the packaged beverage of the present invention can be, for example, 6.0 w / v%, 5.5 w / v%, 5.0 w / v%, 4.5 w / v%, 4.0 w / v%, 3.5 w / v%, 3.0 w / v%, etc. The range of the grapefruit juice content in the packaged beverage of the present invention is, for example, 0.1 to 6.0 w / v%, 0.1 to 5.5 w / v%, 0.1 to 5.0 w / v%, 0.1 to 4.5 w / v%, 0.1 to 4.0 w / v%, 0.1 to 3.5 w / v%, 0.1 to 3.0 w / v%, 0.5 to 6.0 w / v%, 0.5 to 5.5 w / v%, 0.5 to 5.0 w / v%, v%, 0.5~4.5w / v%, 0.5~4.0w / v%, 0.5~3.5w / v%, 0.5~3.0w / v%, 1.0~6.0w / v%, 1.0~5.5w / v%, 1.0 ~5.0w / v%, 1.0~4.5w / v%, 1.0~4.0w / v%, 1.0~3.5w / v%, 1.0~3.0w / v%, 1.5~6.0w / v%, 1.5~5.5w / v%, 1.5~5.0w / v%, 1.5~4.5w / v%, 1.5~4.0w / v%, 1.5~3.5w / v%, 1.5~3.0w / v%, 2.0~6.0w / v%, 2.0 ~5.5w / v%, 2.0~5.0w / v%, 2.0~4.5w / v%, 2.0~4.0w / v%, 2.0~3.5w / v%, 2.0~3.0w / v%, 2.5~6.0w / v%, 2.5 to 5.5 w / v%, 2.5 to 5.0 w / v%, 2.5 to 4.5 w / v%, 2.5 to 4.0 w / v%, 2.5 to 3.5 w / v%, 2.5 to 3.0 w / v%, 3.0 to 6.0 w / v%, 3.0 to 5.5 w / v%, 3.0 to 5.0 w / v%, 3.0 to 4.5 w / v%, 3.0 to 4.0 w / v%, 3.0 to 3.5 w / v%, etc.In one embodiment, if the sugar content of the packaged beverage of the present invention is to be less than 0.5 g / 100 mL, according to the "Standard Tables of Food Composition in Japan (8th Edition) Supplement 2023" published by the Ministry of Education, Culture, Sports, Science and Technology of Japan, the available carbohydrates of "Fruits / Grapefruit / White-fleshed, Sand, Fresh" is 8.3 g / 100 g. Therefore, if all the sugars in grapefruit are contained in the juice, the sugar content of the packaged beverage of the present invention can be made less than 0.5 g / 100 mL by making the grapefruit juice content in the packaged beverage of the present invention 6.02 w / v% or less.

[0037] The citrus juice content may be adjusted by increasing or decreasing the amount of citrus juice itself blended into the packaged beverage of the present invention, by increasing or decreasing the amount of a raw material containing citrus juice blended into the packaged beverage of the present invention, or by increasing or decreasing the amount of a raw material that produces a substance that becomes a component of citrus juice during the production process of the packaged beverage of the present invention. These adjustments may be made alone or in combination of two or more. In one embodiment, the citrus juice content is adjusted by blending citrus juice itself into the packaged beverage of the present invention.

[0038] The sugar content (i.e., sugar content) in the packaged beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, and can be appropriately set as desired. Specifically, the lower limit of the sugar content in the packaged beverage of the present invention can be, for example, 0 g / 100 mL, 0.1 g / 100 mL, 0.2 g / 100 mL, 0.3 g / 100 mL, 0.4 g / 100 mL, 0.5 g / 100 mL, 1.0 g / 100 mL, 1.5 g / 100 mL, 2.0 g / 100 mL, 2.5 g / 100 mL, 3.0 g / 100 mL, etc. Furthermore, the upper limit of the sugar content in the packaged beverage of the present invention can be, for example, 10g / 100mL, 8.0g / 100mL, 6.0g / 100mL, 5.0g / 100mL, 4.5g / 100mL, 4.0g / 100mL, 3.5g / 100mL, 3.0g / 100mL, 2.5g / 100mL, 2.0g / 100mL, 1.5g / 100mL, 1.0g / 100mL, 0.5g / 100mL, 0.3g / 100mL, 0.2g / 100mL, etc. The range of the sugar content in the packaged beverage of the present invention is, for example, 0 to 10 g / 100 mL, 0 to 8.0 g / 100 mL, 0 to 6.0 g / 100 mL, 0 to 5.0 g / 100 mL, 0 to 4.5 g / 100 mL, 0 to 4.0 g / 100 mL, 0 to 3.5 g / 100 mL, 0 to 3.0 g / 100 mL, 0 to 2.5 g / 100 mL, 0 to 2.0 g / 100 mL, 0 to 1.5 g / 100 mL, 0 to 1.0 g / 100 mL, 0 to 0.5 g / 100 mL, 0 to 0.3 g / 100 mL, 0 to 0.2 g / 100 mL, 0.1 to 10 g / 100 mL, 0.1 to 8.0 g / 100 mL, 0.1 to 6.0 g / 100 mL, 0.1 to 5.0 g / 100 mL 00mL, 0.1~4.5g / 100mL, 0.1~4.0g / 100mL, 0.1~3.5g / 100mL, 0.1~3.0g / 100mL, 0.1~2 .5g / 100mL, 0.1~2.0g / 100mL, 0.1~1.5g / 100mL, 0.1~1.0g / 100mL, 0.1~0.5g / 100mL, 0.1~0.3g / 100mL, 0.1~0.2g / 100mL, 0.2~10g / 100mL, 0.2~8.0g / 100mL, 0.2~6.0g / 10 0mL, 0.2~5.0g / 100mL, 0.2~4.5g / 100mL, 0.2~4.0g / 100mL, 0.2~3.5g / 100mL, 0.2~3.0g / 100mL、0.2~2.5g / 100mL、0.2~2.0g / 100mL、0.2~1.5g / 100mL、0.2~1.0g / 100mL、0.2~0.5g / 100mL、0.2~0.3g / 100mL、0.3~10g / 100mL、0.3~8.0g / 100mL、0.3~6.0g / 100mL、0.3~5.0g / 100mL、0.3~4.5g / 100mL、0.3~4.0g / 100mL、0.3~3.5g / 100mL、0.3~3.0g / 100mL、0.3~2.5g / 100mL、0.3~2.0g / 100mL、0.3~1.5g / 100mL、0.3~1.0g / 100mL、0.3~0.5g / 100mL、0.4~10g / 100mL、0.4~8.0g / 100mL、0.4~6.0g / 100mL、0.4~5.0g / 100mL、0.4~4.5g / 100mL、0.4~4.0g / 100mL、0.4~3.5g / 100mL、0.4~3.0g / 100mL、0.4~2.5g / 100mL、0.4~2.0g / 100mL、0.4~1.5g / 100mL、0.4~1.0g / 100mL、0.4~0.5g / 100mL、0.5~10g / 100mL、0.5~8.0g / 100mL、0.5~6.0g / 100mL、0.5~5.0g / 100mL、0.5~4.5g / 100mL、0.5~4.0g / 100mL、0.5~3.5g / 100mL、0.5~3.0g / 100mL、0.5~2.5g / 100mL、0.5~2.0g / 100mL、0.5~1.5g / 100mL、0.5~1.0g / 100mL、1.0~10g / 100mL、1.0~8.0g / 100mL、1.0~6.0g / 100mL、1.0~5.0g / 100mL、1.0~4.5g / 100mL、1.0~4.0g / 100mL、1.0~3.5g / 100mL、1.0~3.0g / 100mL、1.0~2.5g / 100mL、1.0~2.0g / 100mL、1.0~1.5g / 100mL、1.5~10g / 100mL、1.5~8.0g / 100mL、1.5~6.0g / 100mL、1.5~5.0g / 100mL、1.5~4.5g / 100mL、1.5~4.0g / 100mL、1.5~3.5g / 100mL、1.5~3.0g / 100mL、1.5~2.5g / 100mL、1.5~2.0g / 100mL、2.0~10g / 100mL、2.0~8.0g / 100mL, 2.0~6.0g / 100mL, 2.0~5.0g / 100mL, 2.0~4.5g / 100mL, 2.0~4.0g / 100mL, 2.0~3.5g / 100mL, 2. 0~3.0g / 100mL, 2.0~2.5g / 100mL, 2.5~10g / 100mL, 2.5~8.0g / 100mL, 2.5~6.0g / 100mL, 2.5~5.0g / 100mL, The sugar content can be 2.5 to 4.5 g / 100 mL, 2.5 to 4.0 g / 100 mL, 2.5 to 3.5 g / 100 mL, 2.5 to 3.0 g / 100 mL, 3.0 to 10 g / 100 mL, 3.0 to 8.0 g / 100 mL, 3.0 to 6.0 g / 100 mL, 3.0 to 5.0 g / 100 mL, 3.0 to 4.5 g / 100 mL, 3.0 to 4.0 g / 100 mL, 3.0 to 3.5 g / 100 mL, etc. In one embodiment, the sugar content in the packaged beverage of the present invention is adjusted to less than 0.5 g / 100 mL, for example, less than 0.4 g / 100 mL, less than 0.3 g / 100 mL, or less than 0.2 g / 100 mL.

[0039] In this specification, "sugars" refers to the "sugars" defined in the Food Labeling Standards of the Consumer Affairs Agency of Japan, i.e., a general term for monosaccharides and disaccharides. If the sugar content is less than 0.5 g / 100 mL, the packaged beverage of the present invention falls under the category of "zero sugars" under the Food Labeling Standards.

[0040] The sugar content may be adjusted by increasing or decreasing the amount of monosaccharides and / or disaccharides blended into the packaged beverage of the present invention, by increasing or decreasing the amount of raw materials containing monosaccharides and / or disaccharides blended into the packaged beverage of the present invention, or by increasing or decreasing the amount of raw materials that produce monosaccharides and / or disaccharides blended during the production process of the packaged beverage of the present invention. These adjustments may be made using one type alone or two or more types in combination.

[0041] The sugar content of a packaged beverage can be measured, for example, by high-performance liquid chromatography. More specifically, first, 1 g of the packaged beverage sample is neutralized with sodium hydroxide, concentrated to dryness, and then water is added to make a constant volume of 50 ml. Next, it is filtered through a membrane filter, and the resulting filtrate can be subjected to high-performance liquid chromatography analysis to measure the sugar content. The high-performance liquid chromatography analysis equipment, detector, column, and conditions can be as follows: Equipment: ICS-6000 (Thermo Fisher Scientific) Detector: Pulsed amperometry detector ED (Thermo Fisher Scientific) Column: CarboPac PA1 ID 4.0 mm x 250 mm (Thermo Fisher Scientific) Column temperature: 32℃ Mobile phase: Solution A: water, Solution B: 0.2 mol / L sodium hydroxide solution, Solution C: 0.1 mol / L sodium hydroxide solution and 0.1 mol / L sodium acetate solution (1:1) Gradient: Solution A; 0 min - 100%, 18 min - 50%, 40 min - 0% B solution; 0 min ~ 0%, 18 min ~ 50%, 40 min ~ 0% Solution C; 40 minutes ~ 100% Flow rate: 1mL / min Injection volume: 5μL

[0042] In one embodiment, the packaged beverage of the present invention may be an alcoholic beverage. The alcohol concentration in the packaged beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 1 to 30 v / v%, preferably 3 to 20 v / v%, more preferably 4 to 15 v / v%, and even more preferably 5 to 10 v / v%.

[0043] The alcohol concentration in the bottled beverage of the present invention can be measured using gas chromatography in accordance with the method prescribed by the National Tax Agency of Japan ("National Tax Agency Prescribed Analysis Method" issued by the National Tax Agency of Japan).

[0044] The alcohol concentration may be adjusted by blending ethanol itself into the packaged beverage of the present invention, by blending an ethanol-containing raw material into the packaged beverage of the present invention, or by blending a raw material that produces ethanol during the production process of the packaged beverage of the present invention. These adjustments may be performed using one type alone, or two or more types in combination. When increasing or decreasing the content of ethanol-containing raw materials in the packaged beverage of the present invention, such ethanol-containing raw materials are not particularly limited as long as they are raw materials whose safety as food has been confirmed, and examples include raw material alcohol, distilled spirits, and fermented products of grain or fruit components (e.g., fruit juice, etc.). Ethanol-containing raw materials may be used alone, or two or more types may be used in combination. Examples of distilled spirits that can be used include vodka, shochu, tequila, rum, gin, and whiskey. In one embodiment, the alcohol concentration of the packaged beverage of the present invention is adjusted by blending raw material alcohol into the packaged beverage of the present invention.

[0045] Gin, a distilled alcoholic beverage that can be incorporated into the packaged beverage of the present invention, is a distilled alcoholic beverage made from grains such as barley, rye, and potato, which are saccharified, fermented, and distilled to give the distillate a flavor of herbaceous roots and bark (botanical components), and contains juniper berries as a botanical component. Therefore, the gin contained in the packaged beverage of the present invention uses botanicals as ingredients and contains at least juniper berries as a botanical. Examples of botanical components that can be used in addition to juniper berries include coriander seeds, angelica root, angelica seeds, cardamom seeds, cinnamon, bitter orange peel, lemon peel, etc., as well as yuzu, green tea, and ginger. Other botanical components that can be used include the fruit, juice, pulp, peel, and bark of citrus fruits, such as oranges, grapefruits, lemons, limes, mandarins, yuzu, kabosu, and iyokan. Furthermore, the gin contained in the packaged beverage of the present invention may be an infused liquor obtained by soaking fruit in alcohol, or a distilled liquor obtained by further distilling the infused liquor. When soaking fruit in alcohol, the entire fruit may be soaked, or a part of the fruit, such as the peel, may be soaked. Alternatively, the whole fruit or a part of the fruit, such as the peel, may be cut into appropriate sizes, frozen, or crushed, and then soaked in alcohol. Furthermore, the gin contained in the packaged beverage of the present invention may be, for example, a distilled liquor obtained by soaking lemon peel and distilling it, and it is also possible to use gin as a citrus infused distilled liquor.

[0046] The containerized beverage of the present invention can be either an alcoholic beverage or a non-alcoholic beverage. Examples of alcoholic beverages include blended alcoholic beverages, brewed alcoholic beverages, and distilled alcoholic beverages, with blended alcoholic beverages being preferred. Blended alcoholic beverages are a general term for alcoholic beverages that are neither brewed nor distilled alcoholic beverages (e.g., chuhai, sours, RTDs, RTSs, infused alcoholic beverages, liqueurs, etc.), and include "blended alcoholic beverages" under the Liquor Tax Act of Japan.

[0047] Alcoholic beverages include those classified as liqueurs and spirits. Spirits, as defined by the Liquor Tax Act of Japan, are alcoholic beverages that do not fall into the categories of sake or whiskey and have an extract content of less than 2% (2 w / v%). Liqueurs, as defined by the Liquor Tax Act, are alcoholic beverages made from alcoholic beverages, sugars, or other items (including alcoholic beverages) and have an extract content of 2% (2 w / v%) or more.

[0048] Examples of non-alcoholic beverages include chuhai-like beverages, cocktail-like beverages, wine-like beverages, and other beverages that can be used as substitutes for alcoholic beverages. Non-alcoholic beverages also include soft drinks such as fruit juices and carbonated drinks, as well as tea drinks.

[0049] The bottled beverage of the present invention can be one into which carbon dioxide has been injected, i.e., a carbonated beverage. The carbon dioxide pressure can be adjusted appropriately according to preference, for example, within the range of 0.05 to 0.24 MPa (gas pressure at 20°C), and can be set to, for example, 0.2 MPa.

[0050] The pH of the bottled beverage of the present invention is not particularly limited, but is preferably 2.5 to 7.0.

[0051] The packaged beverage of the present invention may contain other ingredients used in the production of packaged beverages. Examples of such other ingredients include sweeteners (e.g., sugar, glucose, fructose, oligosaccharides, isomerized liquid sugar, sugar alcohols, etc.), acidulants (e.g., phosphoric acid, citric acid, malic acid, ascorbic acid, tartaric acid, succinic acid, lactic acid, gluconic acid, fumaric acid, acetic acid, phytic acid, or salts thereof), pigments (coloring agents), flavorings, and food additives (e.g., foaming and foam retention improvers, bittering agents, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fiber, pH adjusters, etc.). In one embodiment, the packaged beverage of the present invention contains an acidulant, such as citric acid or sodium citrate.

[0052] The packaged beverage of the present invention can be provided as a packaged beverage. The container used for the packaged beverage of the present invention is not particularly limited as long as it is a container normally used for filling beverages, and examples thereof include metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouch containers, etc. As the container, preferably used are metal cans, barrels, plastic bottles (e.g., PET bottles), and bottles.

[0053] <Production method of bottled beverages> According to another aspect of the present invention, there is provided a method for producing a citrus-flavored packaged beverage having an improved fruity taste and resulting satisfying drinking experience (hereinafter also simply referred to as the "production method of the present invention").

[0054] The production method of the present invention comprises the steps of (a) adjusting the succinic acid content in the packaged beverage to 0.0007 w / v% or more, and (b) adjusting the butyrate ester content in the packaged beverage to 0.1 ppm or more.

[0055] The method for adjusting the succinic acid content in the packaged beverage to 0.0007 w / v% or more in step (a) is not particularly limited, and may be adjusted by increasing or decreasing the amount of succinic acid itself blended into the packaged beverage, by increasing or decreasing the amount of a raw material containing succinic acid blended into the packaged beverage, or by increasing or decreasing the amount of a raw material that produces succinic acid during the production process of the packaged beverage. These adjustments may be performed alone or in combination of two or more.

[0056] The method for adjusting the content of butyrate ester in the packaged beverage to 0.1 ppm or more in step (b) is not particularly limited, and may be adjusted by increasing or decreasing the amount of butyrate ester itself blended into the packaged beverage, by increasing or decreasing the amount of raw materials containing butyrate ester blended into the packaged beverage, or by increasing or decreasing the amount of raw materials that produce butyrate ester during the production process of the packaged beverage. These adjustments may be performed alone or in combination of two or more.

[0057] The production method of the present invention may further include, as necessary, step (c) of adjusting the sugar content in the packaged beverage to less than 0.5 g / mL. By adjusting the sugar content to less than 0.5 g / 100 mL, the beverage obtained by the production method of the present invention falls under the category of "zero sugar" under the Food Labeling Standards.

[0058] The method for adjusting the sugar content in the packaged beverage to less than 0.5 g / 100 mL in step (c) is not particularly limited, and may be adjusted by increasing or decreasing the amount of monosaccharides and / or disaccharides blended into the packaged beverage, by increasing or decreasing the amount of raw materials containing monosaccharides and / or disaccharides blended into the packaged beverage, or by increasing or decreasing the amount of raw materials that produce monosaccharides and / or disaccharides during the production process of the packaged beverage. These adjustments may be made alone or in combination of two or more.

[0059] <Method for improving the fruity flavor of packaged beverages> According to yet another aspect of the present invention, there is provided a method for improving the fruity flavor and resulting drinking satisfaction in a citrus-flavored bottled beverage (hereinafter also simply referred to as the "method of the present invention").

[0060] The production method of the present invention includes (a) a step of adjusting the succinic acid content in the packaged beverage to 0.0007 w / v% or more, and (b) a step of adjusting the butyrate content in the packaged beverage to 0.1 ppm or more. Both steps (a) and (b) can be carried out in the same manner as described in the production method of the present invention described above.

[0061] The method of the present invention may further include, if necessary, step (c) of adjusting the sugar content of the packaged beverage to less than 0.5 g / mL. By adjusting the sugar content to less than 0.5 g / 100 mL, the method of the present invention can improve the fruity flavor and resulting drinking satisfaction of beverages that fall under the "sugar-free" category under the Food Labeling Standards. Step (c) can be carried out in the same manner as described in the above-mentioned production method of the present invention. [Example]

[0062] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. Note that the citrus juice used in each example does not contain succinic acid or butyric acid esters at concentrations that would substantially affect the effects of the present invention.

[0063] Example 1: Examination of the correlation between the contents of succinic acid and butyric acid esters and the fruity taste and drinkability of sugar-free (sugar-free) citrus-flavored alcoholic beverages Grapefruit juice and raw alcohol were added to carbonated water in the amounts shown in Table 1, and citric acid, sodium citrate, sodium succinate, and various butyrate esters were added in the amounts shown in Table 1 to prepare sugar-free (zero sugar) citrus-flavored alcoholic beverages in test areas 1-A to 1-B and 1-1 to 1-11.

[0064] [Table 1]

[0065] A sensory evaluation of the "citrus fruit flavor and resulting drinking sensation" of each of the citrus-flavored alcoholic beverages of Test Groups 1-A and 1-B was conducted by a trained panel of six members.The citrus fruit flavor and resulting drinking sensation were hardly felt in the citrus-flavored alcoholic beverage of Test Group 1-A (negative control), which contained 3.6 w / v% fruit juice and neither succinic acid nor any butyrate esters.On the other hand, the citrus fruit flavor was fully felt in the citrus-flavored alcoholic beverage of Test Group 1-B (positive control), which contained 7.2 w / v% fruit juice and neither succinic acid nor any butyrate esters, and the drinking sensation resulting from the citrus fruit flavor was also fully felt. Each panel member was made to agree that the citrus fruit flavor and drinkability of the citrus-flavored alcoholic beverage in Test Area 1-B would be rated "5.0 points," and the citrus fruit flavor and drinkability of the citrus-flavored alcoholic beverage in Test Area 1-A would be rated "1.0 points."

[0066] A sensory evaluation was conducted on the "citrus fruit flavor and resulting drinking experience" of each of the citrus-flavored alcoholic beverages in Test Plots 1-1 to 1-11. Specifically, a trained panel of six members assigned scores to the "citrus fruit flavor and drinking experience" of each of the citrus-flavored alcoholic beverages in Test Plots 1-1 to 1-11 according to the following five-point rating scale (in increments of 0.5 points), with the citrus fruit flavor and drinking experience of the citrus fruit-flavored alcoholic beverage in Test Plot 1-B assigned a "5.0 point" and the citrus fruit flavor and drinking experience of the citrus fruit-flavored alcoholic beverage in Test Plot 1-A assigned a "1.0 point." The results are shown in Table 1 as "mean ± standard deviation." In Table 1, a score of 1.5 points or higher was considered to indicate an improved effect on the citrus fruit flavor and drinking experience. 1: The citrus fruit flavor and drinkability were similar to those of the negative control, and there was almost no improvement in the citrus fruit flavor and drinkability. 2: Continuous comparison with the negative control reveals a slight improvement in the citrus fruit flavor and drinkability. 3: Continuous comparison with the negative control shows that the citrus fruit flavor and drinkability have improved. 4: Without comparing with a negative control, it is clear that the citrus fruit flavor and drinkability have improved. 5: The citrus fruit flavor and satisfying taste are comparable to those of the positive control, and it is clear that the citrus fruit flavor and satisfying taste are clearly improved without being compared to the negative control.

[0067] The results shown in Table 1 indicate that the sugar-free (zero sugar) citrus-flavored alcoholic beverages in test areas 1-1 to 1-11 have an improved citrus fruit flavor and drinkability compared to the negative control (test area 1-A).

[0068] Example 2: Examination of the correlation between the contents of succinic acid and butyric acid esters and the fruity taste and drinkability of sugar-containing citrus-flavored alcoholic beverages Grapefruit juice and raw alcohol were added to carbonated water in the amounts shown in Table 2, and 75% liquid sugar, citric acid, citric acid, sodium succinate, and various butyrate esters were added in the amounts shown in Table 2 to prepare the sweetened citrus-flavored alcoholic beverages in test plots 2-A to 2-B and 2-1 to 2-2.

[0069] [Table 2]

[0070] A sensory evaluation of the "citrus fruit flavor and resulting drinking sensation" of each of the citrus-flavored alcoholic beverages of Test Groups 2-A and 2-B was conducted by a trained panel of five people.The citrus fruit flavor and resulting drinking sensation were hardly felt in the citrus-flavored alcoholic beverage of Test Group 2-A (negative control), which contained 3.6 w / v% fruit juice and neither succinic acid nor any butyrate esters.On the other hand, the citrus fruit flavor was fully felt in the citrus-flavored alcoholic beverage of Test Group 2-B (positive control), which contained 7.2 w / v% fruit juice and neither succinic acid nor any butyrate esters, and the drinking sensation resulting from the citrus fruit flavor was also fully felt. Each panel member was made to agree that the citrus fruit flavor and drinkability of the citrus-flavored alcoholic beverage in Test Area 2-B would be rated "5.0 points," and the citrus fruit flavor and drinkability of the citrus-flavored alcoholic beverage in Test Area 2-A would be rated "1.0 points."

[0071] The citrus-flavored alcoholic beverages of Test Plots 2-1 and 2-2 were subjected to a sensory evaluation of the "citrus fruit flavor and resulting drinking experience" according to the same evaluation criteria as in Example 1. In Table 2, a score of 1.5 or higher was determined to have an effect of improving the citrus fruit flavor and drinking experience.

[0072] The results shown in Table 2 indicate that the sugar-containing citrus-flavored alcoholic beverages of Test Areas 2-1 and 2-2 had an improved citrus fruit flavor and drinkability compared to the negative control (Test Area 2-A).

[0073] Example 3: Examination of the correlation between the contents of succinic acid and butyric acid esters and the fruity taste and drinkability of sugar-free (zero sugar) citrus-flavored non-alcoholic beverages Grapefruit juice was added to carbonated water in the amounts shown in Table 3, and citric acid, sodium citrate, sodium succinate, and various butyrate esters were added in the amounts shown in Table 3 to prepare sugar-free (zero sugar) citrus-flavored non-alcoholic beverages in test groups 3-A to 3-B and 3-1 to 3-2.

[0074] [Table 3]

[0075] A sensory evaluation of the "citrus fruit flavor and resulting drinking sensation" of each of the citrus-flavored non-alcoholic beverages in Test Groups 3-A and 3-B was conducted by a trained panel of five people.The citrus fruit flavor and resulting drinking sensation were hardly felt in the citrus-flavored non-alcoholic beverage in Test Group 3-A (negative control), which contained 3.6 w / v% fruit juice and no succinic acid or butyrate esters.On the other hand, the citrus fruit flavor and resulting drinking sensation were fully felt in the citrus-flavored non-alcoholic beverage in Test Group 3-B (positive control), which contained 7.2 w / v% fruit juice and no succinic acid or butyrate esters. Each panel member agreed that the citrus fruit flavor and drinkability of the citrus-flavored non-alcoholic beverage in Test Area 3-B would be rated "5.0 points," and the citrus fruit flavor and drinkability of the citrus-flavored non-alcoholic beverage in Test Area 3-A would be rated "1.0 points."

[0076] The citrus-flavored non-alcoholic beverages of Test Plots 3-1 and 3-2 were subjected to a sensory evaluation of the "citrus fruit flavor and resulting drinking experience" according to the same evaluation criteria as in Example 1. In Table 3, a score of 1.5 or higher was determined to have an effect of improving the citrus fruit flavor and drinking experience.

[0077] The results shown in Table 3 indicate that the sugar-free (zero sugar) citrus-flavored non-alcoholic beverages in Test Areas 3-1 and 3-2 had an improved citrus fruit flavor and drinkability compared to the negative control (Test Area 3-A).

[0078] Example 4: Examination of the correlation between succinic acid and butyric acid ester contents and fruity taste and drinkability in low-fruit juice, sugar-free (zero sugar) citrus-flavored alcoholic beverages Grapefruit juice and raw alcohol were added to carbonated water in the amounts shown in Table 4, and citric acid, sodium citrate, sodium succinate, and various butyrate esters were added in the amounts shown in Table 4 to produce low-juice, sugar-free (zero sugar) citrus-flavored alcoholic beverages in test groups 4-A to 4-B and 4-1 to 4-2.

[0079] [Table 4]

[0080] A sensory evaluation of the "citrus fruit flavor and resulting drinking sensation" of each citrus-flavored alcoholic beverage of Test Groups 4-A and 4-B was conducted by a trained panel of five people.The citrus fruit flavor and resulting drinking sensation were hardly felt in the citrus-flavored alcoholic beverage of Test Group 4-A (negative control), which contained 0.9 w / v% fruit juice and neither succinic acid nor any butyrate esters.On the other hand, the citrus fruit flavor and drinking sensation due to the citrus fruit flavor were stronger than those of the citrus-flavored alcoholic beverage of Test Group 4-A (positive control), which contained 1.8 w / v% fruit juice and neither succinic acid nor any butyrate esters. Each panel member was made to agree that the citrus fruit flavor and drinkability of the citrus-flavored alcoholic beverage in Test Area 4-B would be rated "5.0 points," and the citrus fruit flavor and drinkability of the citrus-flavored alcoholic beverage in Test Area 4-A would be rated "1.0 points."

[0081] The citrus-flavored alcoholic beverages in Test Groups 4-1 and 4-2 were subjected to a sensory evaluation of the "citrus fruit flavor and resulting drinking experience" according to the following five-point rating scale (in increments of 0.5 points). In Table 4, a rating of 1.5 points or higher was determined to have an improved effect on the citrus fruit flavor and drinking experience.

[0082] The results shown in Table 4 indicate that the low-juice, sugar-free (zero sugar) citrus-flavored alcoholic beverages in Test Areas 4-1 and 4-2 had an improved citrus fruit flavor and drinkability compared to the negative control (Test Area 4-A).

Claims

1. A citrus-flavored packaged beverage, The succinic acid content is 0.0007 w / v% or more, The content of butyric acid ester is 0.1 ppm or more, The packaged beverage.

2. The bottled beverage according to claim 1, having a sugar content of less than 0.5 g / 100 mL.

3. 2. The bottled beverage according to claim 1, wherein the butyrate ester contains both or either one of ethyl butyrate and methyl butyrate.

4. The bottled beverage according to claim 1, which contains citrus juice.

5. The bottled beverage according to claim 4, wherein the content of the citrus juice is 0.1 to 6.0 w / v%.

6. The bottled beverage according to claim 4, wherein the citrus fruit is grapefruit.

7. 2. The packaged beverage according to claim 1, which does not contain a sweetener.

8. The packaged beverage according to claim 1, which is a packaged alcoholic beverage.

9. A method for producing a citrus-flavored packaged beverage, comprising: A step of adjusting the succinic acid content in the bottled beverage to 0.0007 w / v % or more; adjusting the content of butyric acid ester in the bottled beverage to 0.1 ppm or more; The manufacturing method comprising:

10. The method according to claim 9, further comprising the step of adjusting the sugar content in the bottled beverage to less than 0.5 g / 100 mL.

11. The method according to claim 9, wherein the bottled beverage is a bottled alcoholic beverage.

12. A method for improving the fruit flavor of a citrus-flavored packaged beverage, comprising: A step of adjusting the succinic acid content in the bottled beverage to 0.0007 w / v % or more; adjusting the content of butyric acid ester in the bottled beverage to 0.1 ppm or more; The method comprising:

13. The method according to claim 12, further comprising adjusting the sugar content of the bottled beverage to less than 0.5 g / 100 mL.

14. The method of claim 12, wherein the packaged beverage is a packaged alcoholic beverage.

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