Peach-flavored carbonated drink

Abstract

To provide a beverage that can suppress the artificial peach flavor of peach-flavored beverages containing emulsifiers. [Solution] The peach-flavored carbonated beverage contains an emulsifier and ethyl acetate.

Description

Technical Field

[0005] , ,

[0006] , , , , , ,

[0001] The present invention relates to a peach-flavored carbonated beverage.

Background Art

[0002] Conventionally, as a peach-flavored beverage, a beverage formulated with a high concentration of peach juice or a puree obtained by grinding peach flesh has been popular.

[0003] By the way, an emulsifier is known to have an emulsifying action of emulsifying water and oil to form an emulsion. In the field of beverages and the like, such an emulsifying action is utilized, and emulsifiers are used for various purposes such as preventing precipitation and defoaming. For example, Patent Document 1 discloses that by adding gum arabic having an emulsifying action to straight peach juice, the occurrence of oil floating due to fat-soluble pigments (carotenoid pigments and paprika pigments) can be suppressed, and the dispersion stability of fat-soluble pigments can be obtained.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] The inventor newly noticed that when an emulsifier is used in a peach-flavored beverage, the artificial peach aroma becomes stronger. As a result of further investigation, it was found that it is effective to combine ethyl acetate with a peach-flavored beverage containing an emulsifier, and the present invention was completed. On the other hand, the conventional peach-flavored beverage described in Patent Document 1 does not focus on the artificial peach aroma caused by the emulsifier, nor does it use ethyl acetate.

Means for Solving the Problems

[0006] In other words, according to the present invention, it is possible to provide a peach-flavored carbonated beverage that can suppress the artificial peach aroma of a peach-flavored beverage containing an emulsifier. Specifically, the following peach-flavored carbonated beverage is provided.

[0007] [1] A peach-flavored carbonated beverage containing an emulsifier and ethyl acetate. [2] The peach-flavored carbonated beverage according to [1], wherein the concentration of ethyl acetate is 0.005 to 500 ppm. [3] The peach-flavored carbonated beverage according to [1] or [2], wherein the emulsifier is one or more selected from glycerin fatty acid ester, sucrose fatty acid ester, gum arabic, gadigum, and saponin. [4] A peach-flavored carbonated beverage according to any one of [1] to [3], wherein the concentration of the emulsifier is 5 to 70 ppm. [5] A peach-flavored carbonated beverage containing peach juice, as described in any one of [1] to [4]. [6] A peach-flavored carbonated beverage as described in any one of [1] to [5], having a fruit juice content (straight equivalent) of 90% by mass or less. [7] An alcohol-flavored carbonated beverage, as described in any one of [1] through [6]. [8] A peach-flavored carbonated beverage as described in any one of [1] to [7], having an alcohol content of 10 volumes / vol % or less. [9] A peach-flavored carbonated beverage as described in any one of [1] to [8], having a citric acid content of 0.10 to 0.45 g / 100 ml.

[10] A peach-flavored carbonated beverage as described in any one of [1] to [9], having a sweetness level of 2 to 15.

[11] A peach-flavored carbonated beverage as described in any one of [1] to

[10] , containing 1.5 to 2.6 gas volumes of carbon dioxide (at 20°C).

[12] A peach-flavored carbonated beverage according to any one of [1] to

[11] , further comprising γ-decanolactone.

[13] A peach-flavored carbonated beverage according to any one of [1] to

[12] , wherein the concentration of γ-decanolactone is 1 to 100 ppm.

[14] A bottled beverage, a peach-flavored carbonated beverage as described in any one of [1] to

[13] . [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a beverage that can suppress the artificial peach aroma of a peach-flavored beverage containing an emulsifier. [Modes for carrying out the invention]

[0009] Embodiments of the present invention will be described in detail below. In this specification, unless otherwise specified, the notation "a~b" in the description of numerical ranges means a or more and b or less.

[0010] In this specification, "alcohol-flavored beverage" means a non-alcoholic beverage (alcohol content less than 1 volume / vol%) that has a taste (i.e., flavor) similar to or that imitates the taste of an alcoholic beverage. Alcoholic beverages generally refer to alcoholic beverages, and specifically include vodka, shochu, rum, whiskey, brandy, sake, fruit wine, wine, cocktails, beer, chuhai, and sours.

[0011] <Peach-flavored carbonated drink> The peach-flavored carbonated beverage of this embodiment is a beverage containing an emulsifier and ethyl acetate (hereinafter also simply referred to as "beverage"). This can suppress the artificial peach flavor in peach-flavored beverages containing emulsifiers. While the exact mechanism for achieving this effect is unclear, it is thought to be as follows: First, it is thought that peach juice or peach flavoring used to impart peach flavor to beverages contains common aroma components that characterize peaches. Furthermore, since these aroma components are easily enhanced by emulsifiers, it is thought that this can result in an artificial peach aroma in peach-flavored beverages. Therefore, it is hypothesized that applying ethyl acetate will mask the artificial peach aroma while simultaneously enhancing the fresh, juicy peach scent.

[0012] [Peach flavor] The beverage of this embodiment has a flavor of peach fruit or peach juice when consumed. The peach flavor of the beverage can be obtained by using peach juice or peach pulp described later, or using a peach flavor, etc.

[0013] Peach means the fruit of a plant belonging to the genus Prunus of the Rosaceae family. Peaches are generally classified into two major types: white peaches and yellow peaches. Specific peach varieties are not particularly limited. For example, yellow peaches such as "Golden Peach", "Takizawa Gold", "Sweet Light Yellow", "Yellow Concubine", and "Yellow Rara Extreme"; white peaches such as "Asama White Peach", "Okayama Dream White Peach", "Kana Iwashi White Peach", "Kawachi Nakajima White Peach", and "Shimizu White Peach" can be mentioned. The peach in the beverage of this embodiment can be either a white peach or a yellow peach, but from the point of obtaining a fresher and more fragrant peach aroma, it is preferably a white peach.

[0014] Hereinafter, the components contained in the beverage of this embodiment will be described.

[0015] [Emulsifier] The emulsifier is used to improve the visual richness by making the liquid color of the beverage turbid, the stability of dispersion, the drinking feeling, and to obtain a natural peach juice-like taste, etc.

[0016] Examples of emulsifiers include polyhydric alcohol fatty acid esters such as glycerin fatty acid ester and sucrose fatty acid ester; polysaccharides having an emulsifying action such as gum arabic, ghatti gum, and quillaia saponin. One or more of these can be used.

[0017] From the point of obtaining the emulsifying action of the emulsifier, the concentration of the emulsifier is preferably 5 ppm or more, more preferably 10 ppm or more, and still more preferably 20 ppm or more. From the point of suppressing the artificial aroma by the emulsifier, the concentration (ppm) of the emulsifier is preferably 70 ppm or less, more preferably 60 ppm or less, and still more preferably 50 ppm or less.

[0018] The quantitative analysis method of the emulsifier can be analyzed by thin layer chromatography, high performance liquid chromatography, or gas chromatography.

[0019] [Ethyl acetate] Ethyl acetate, also known as ethyl acetate, is a compound with the CAS number 141-78-6. By including ethyl acetate in the beverage of this embodiment, the artificial peach flavor caused by the emulsifier can be reduced.

[0020] The concentration of ethyl acetate (ppm) is preferably 0.005 ppm or more, more preferably 0.008 ppm or more, still more preferably 0.05 ppm or more, and even more preferably 0.1 ppm or more, in terms of suppressing the artificial peach aroma of the peach-flavored beverage and obtaining a fresh and lively peach flavor. The concentration of ethyl acetate (ppm) is preferably 500 ppm or less, more preferably 400 ppm or less, still more preferably 300 ppm or less, 200 ppm or less, 100 ppm or less, 50 ppm or less, 30 ppm or less, 20 ppm or less, and 10 ppm or less in order, in terms of suppressing the artificial peach aroma of the peach-flavored beverage while maintaining a fresh and lively peach flavor.

[0021] [γ-Decalactone] The beverage of this embodiment may contain γ-decalactone. Thereby, while suppressing the artificial peach aroma of the peach-flavored beverage, it becomes easier to obtain a more fresh and lively peach flavor. γ-Decalactone, also known as 5-hexyloxolan-2-one, is a compound with the CAS number 706-14-9.

[0022] The concentration of γ-decalactone (ppm) is preferably 1 ppm or more, more preferably 5 ppm or more, still more preferably 10 ppm or more, in terms of obtaining a fresh and lively peach flavor. The concentration (ppm) of γ-decanolactone is preferably 200 ppm or less, more preferably 150 ppm or less, and even more preferably 100 ppm or less, in order to suppress the artificial peach aroma of peach-flavored beverages.

[0023] The γ-decanolactone in the beverage may be used alone (as a preparation), may be derived from fruit juice such as peach, or may be derived from flavorings.

[0024] The concentrations of ethyl acetate and γ-decanolactone can be measured using a gas chromatograph-mass spectrometer.

[0025] (Other ingredients) The beverage of this embodiment may contain various other ingredients as long as the peach flavor and the effects of the present invention are obtained. For example, it may contain fruit juice, flavorings, sweeteners, acidulants, pH adjusters, various nutritional components, colorants, diluents, antioxidants, and thickening stabilizers.

[0026] [Fruit juice] The beverage of this embodiment may contain fruit juice. When fruit juice is included, the fruit juice content (in terms of straight juice equivalent) is preferably 90% by mass or less, more preferably 85% by mass or less, in order to obtain a fresh, juicy peach flavor while suppressing the artificial peach aroma of the peach-flavored beverage relative to the total amount of beverage. If palatability as a low-fruit-juice beverage is desired, it may be 20% by mass or less, or even 10% by mass or less. On the other hand, in order to obtain a peach juice flavor, the juice content (in terms of straight juice) is preferably 0.5% by mass or more, and more preferably 1% by mass or more. Furthermore, the beverage of this embodiment may contain no fruit juice (fruit juice content of 0.0%). According to the beverage of this embodiment, a good peach flavor can be maintained even with low fruit juice content or no fruit juice content.

[0027] Peach juice is preferable as the fruit juice used. This makes the effect of suppressing the artificial peach aroma in peach-flavored beverages more pronounced. When peach juice is included, the proportion of peach juice (mass%) to the total juice is preferably 50% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, and increasingly preferably 90% by mass or more, 99% by mass or more, and 100% by mass.

[0028] Furthermore, the beverage of this embodiment may contain fruit juices other than peach juice, as long as the peach flavor is not impaired. Examples of fruit juices other than peach juice include tropical fruit juice, grape juice, apple juice, pear juice, and strawberry juice. These may be used individually or in combination of two or more.

[0029] The juice content refers to the relative concentration when the Brix value or acidity of unprocessed juice (straight juice), obtained by squeezing juice from fruit without any concentration or other treatments, is set to 100%. Whether the juice content is calculated based on the Brix value or acidity is determined for each type of juice according to the JAS standards. Furthermore, when converting the juice content based on the Brix value according to the JAS standards, the Brix values ​​of sugars, honey, etc. added to the juice are excluded from the calculation.

[0030] Fruit juice refers to the liquid component obtained by crushing and squeezing fruit, or by straining it. Peach juice may also include concentrated or diluted versions of this liquid component, and may contain pulp, or have had the pulp removed through processes such as filtration or centrifugation.

[0031] Furthermore, as the fruit juice, straight juice, concentrated juice, or reconstituted concentrated juice may be used.

[0032] The peach fruit that can be used to prepare the juice according to this embodiment is not particularly limited in terms of variety, origin, ripeness, size, etc., and can be set as appropriate.

[0033] Furthermore, commercially available juices, concentrated juices, pastes, etc., may be used as the fruit juice to prepare the beverage according to this embodiment. Specifically, examples include juices and concentrated juices specified in the JAS standards (Japanese Agricultural Standards for Fruit Beverages), and for example, one or more of these can be used to prepare the beverage according to this embodiment.

[0034] [Fragrance] Examples of flavorings include natural and synthetic flavorings. Specifically, it is preferable to include fruit flavors, and more preferably peach flavors. The peach flavor may be one that does not contain ethyl acetate.

[0035] [sweetener] As sweeteners, known sweeteners can be used, such as sugars like sucrose (sugar), glucose, granulated sugar, fructose, lactose, maltose, and fructose-glucose syrup; sugar alcohols; and high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, sodium saccharin, and stevia. Only one type of sweetener may be used, or two or more types may be used in combination.

[0036] [Acidulant] Examples of acidulants include citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, acetic acid, phosphoric acid, or salts thereof. Among these, anhydrous citric acid and its salts are preferred from the viewpoint of enhancing the peach flavor.

[0037] [Water-soluble dietary fiber] The beverage may contain water-soluble dietary fiber. This will improve the richness and body of the drink, and give it a more natural peach juice-like feel. Specific examples of water-soluble dietary fiber include polydextrose, indigestible dextrin, isomaltodextrin, cellulose, pectin, glucomannan, alginic acid, laminarin, guar gum hydrolysate, carrageenan, and fucoidin.

[0038] [Carbon dioxide] The beverage of this embodiment contains carbon dioxide. The carbon dioxide pressure of the beverage is preferably 1.5 to 2.6 gas volumes, and more preferably 2.0 to 2.5 gas volumes. By setting the carbon dioxide pressure above the lower limit mentioned above, the deliciousness of the peach-flavored carbonated beverage can be improved. On the other hand, by setting the carbon dioxide pressure below the upper limit mentioned above, the effect of suppressing the artificial peach aroma of the peach-flavored beverage is maintained, and the fresh, juicy peach flavor is preserved.

[0039] Carbon dioxide volume refers to the ratio of the volume of dissolved carbon dioxide in a carbonated beverage to the volume of the carbonated beverage itself, at 1 atmosphere and 0°C. Carbon dioxide volume can be measured using a commercially available measuring instrument (such as the Kyoto Electronics Manufacturing Co., Ltd. GVA-500A gas volume measuring device). More specifically, after setting the sample to 20°C, a gas pressure gauge is attached, a stopcock is opened to release the gas (snift), the stopcock is immediately closed, and the sample is vigorously shaken. The volume is then calculated from the value obtained when the pressure becomes constant.

[0040] The method for incorporating carbon dioxide into a beverage is not particularly limited and can be appropriately determined by those skilled in the art. Furthermore, if a beverage contains carbon dioxide, the measurement of its physical properties, such as pH and acidity, should be performed using a beverage from which the carbon dioxide has been removed by a known method.

[0041] [alcohol] In this embodiment, unless otherwise specified, "alcohol" refers to ethyl alcohol (ethanol). There are no particular restrictions on the type of alcohol used; any alcohol commonly used in alcoholic beverages may be used, but examples include one or more types selected from the following: brewing alcohol; spirits such as vodka, rum, tequila, gin, aquavit, and korn; liqueurs, whiskey, brandy, shochu, etc.

[0042] The alcohol concentration of the beverage in this embodiment is preferably 0.1 volume / vol% or higher, more preferably 0.4 volume / vol% or higher, and even more preferably 2 volume / vol% or higher, from the viewpoint of obtaining palatability as an alcoholic beverage. The alcohol concentration of the beverage in this embodiment is preferably 10% by volume or less, more preferably 8% by volume or less, in order to suppress the artificial peach aroma of the peach-flavored beverage and obtain a fresh, juicy peach flavor, and even more preferably 5% by volume or less, in order to obtain palatability as a low-alcohol beverage.

[0043] The alcohol content can be measured, for example, by the method described in the National Tax Agency's prescribed analytical method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007).

[0044] The following describes the various characteristics of the beverage according to this embodiment.

[0045] [Alcohol-flavored beverage] The beverage of this embodiment may be an alcohol-flavored beverage. That is, even without containing alcohol, it is possible to create a beverage that provides the richness, depth of flavor, and complexity of taste characteristic of alcoholic beverages. The types of alcoholic beverages are not particularly limited, but examples include cocktails, shochu cocktails, and sours.

[0046] [Sweetness level] In this embodiment, the beverage preferably has a sweetness level of 15 or less, more preferably 12 or less, and even more preferably 10 or less, in order to maintain its deliciousness and ease of drinking. On the other hand, the sweetness level is preferably 2 or higher, more preferably 4 or higher, and even more preferably 6 or higher, in order to enhance the peach-like characteristics.

[0047] The level of sweetness can be adjusted, for example, by using the aforementioned sweeteners, fruit juice, and other various ingredients.

[0048] Furthermore, "sweetness level" is a parameter that indicates the strength of the sweetness of each sweetener compared to sucrose. For example, the value from "Beverage Terminology Dictionary, published June 25, 1999, Beverage Japan Co., Ltd., Reference 11" will be used. If there is a range in the sweetness level values, the median value will be used. For example, the sweetness levels of some typical sweeteners are as follows: Glucose (sweetness level 0.65) Fructose (sweetness level 1.5) Sucralose (sweetness level 600) Acesulfame potassium (sweetness level 200) Aspartame (sweetness level 200)

[0049] [Sugar content (Brix)] The sugar content is preferably 0.5 or higher, and more preferably 1.0 or higher. On the other hand, the sugar content is preferably 20 or less, and more preferably 18 or less. By setting the sugar content above the lower limit mentioned above, the beverage achieves a delicious peach flavor. On the other hand, by keeping the sugar content below the above upper limit, it is possible to suppress the acidity from becoming too strong and improve the taste of the peach-flavored beverage.

[0050] Sugar content is expressed in Brix values ​​and refers to the amount of soluble solids measured at 20°C using a refractometer or sugar refractometer (for example, the digital refractometer Rx-5000 (manufactured by Atago)). The sugar content can be adjusted, for example, by the sugars mentioned above.

[0051] [acidity] The citrate acidity (g / 100ml) is preferably 0.10g / 100ml or more, more preferably 0.15g / 100ml or more, and even more preferably 0.32g / 100ml or more. The citrate acidity (g / 100ml) is preferably 0.45g / 100ml or less, more preferably 0.40g / 100ml or less, and even more preferably 0.35g / 100ml or less. By keeping the acidity above the lower limit mentioned above, the deterioration of the beverage is suppressed while maintaining the delicious taste of a peach-flavored drink. On the other hand, by keeping the acidity below the above upper limit, it is possible to prevent the acidity from becoming too strong and to achieve a good taste as a peach-flavored beverage.

[0052] The citric acidity can be adjusted, for example, by the amount of the aforementioned acidulants, fruit juice, and other various ingredients.

[0053] The acidity of citric acid can be expressed as the amount of acid contained in 100 ml converted to citric acid in grams (anhydrous citric acid g / 100 ml). Acidity can also be measured using the method specified in the JAS standard for acidity measurement, specifically the neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as the alkaline solution.

[0054] [pH] The pH of the beverage in this embodiment at 20°C is preferably 2.8 to 4.6, preferably 3.1 to 4.2, and more preferably 3.2 to 3.8. By setting the pH within the above numerical range, it becomes easier to obtain a peach flavor.

[0055] pH can be measured using a commercially available pH meter. pH can be adjusted, for example, by changing the amount of a specific acid or by using a pH adjusting agent such as trisodium citrate.

[0056] [container] The containers used for beverages in this embodiment include sealed containers made of a single material or a composite or laminated material thereof, such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, and steel. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, and glass bottles. Containers with sealed openings, such as lids or stoppers, may also be used.

[0057] While there are no particular limitations on the volume of the beverage, 100 to 2000 ml is preferred, and 100 to 500 ml is even more preferred because it is easier to finish drinking it.

[0058] There are no particular limitations on the method of heat sterilization of packaged beverages, but in Japan, heat sterilization is carried out in accordance with the provisions of the Food Sanitation Act. Specifically, this includes a method of sterilizing at high temperature for a short time and then filling it into a storage container that has been sterilized under sterile conditions (UHT sterilization method), and a retort sterilization method in which the prepared liquid is filled into a storage container such as a can and then subjected to retort treatment.

[0059] [Drinking method] The beverage in this embodiment is preferably one that is consumed as is without dilution. Beverages that can be opened and consumed immediately are sometimes referred to as ready-to-drink (RTD) beverages.

[0060] <Manufacturing method> The method for producing the beverage in this embodiment is not particularly limited, and known methods can be used. For example, the method for producing a beverage according to this embodiment is a method for producing a peach-flavored carbonated beverage, and includes, in any order, the steps of mixing an emulsifier and ethyl acetate, and sealing in carbon dioxide gas.

[0061] The embodiments of the present invention have been described above, but these are merely examples, and various other configurations can also be adopted. [Examples]

[0062] The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited thereto.

[0063] (1) Measurement The concentration (ppm) of each component was measured as follows. [ethyl acetate] Model: Shimadzu Corporation GC-2010 Headspace Autosampler: Shimadzu TurboMatrixHS Column: Stabilwax 30m x 0.32mm ID (1um FT) ·temperature Autosampler section Oven temperature: 80°C, Needle temperature: 170°C, Transfer temperature: 180°C Incubation time: 30 min, Pressurization time: 3 min, Withdrawal time: 0.4 min, HS carrier gas pressure: 160 kPa GC department Oven temperature: 80°C for 5 minutes → Increase temperature to 110°C (5°C / min) → Increase temperature to 220°C (20°C / min) → Maintain temperature at 220°C (5 minutes) Carrier gas and flow rate: Helium 3.0 ml / min Detector: FID

[0064] [γ-decanolactone] • Pre-treatment A 1g sample was taken and diluted to 20ml with distilled water. 10ml of hexane and 8g of sodium chloride were added, the mixture was shaken, and it was allowed to stand for 10 minutes. Only the hexane layer was collected and subjected to gas chromatography-mass spectrometry. • Gas chromatograph-mass spectrometer operating conditions Model: 6890N / 5975B inert XL [Agilent Technologies, Inc.] Column: DB-WAX UI [Agilent Technologies, Inc.] φ0.25mm x 30m, film thickness 0.25μm Injection method: Splitless Temperature: Sample inlet 240℃ Column temperature 80°C (held for 1 min) → temperature increase 10°C / min → 240°C Gas flow rate: Helium (carrier gas) 1 mL / min Ion source temperature: 230℃ Ionization method: EI Set mass number: m / z 85

[0065] (2) Sensory evaluation The resulting beverages were tasted (at 8°C) by five engineers skilled in beverage development and evaluation. They evaluated each of the following criteria (7-point scale; 1-7 points): "artificial peach flavor" and "fresh, juicy peach aroma." The control sample (Comparative Example 1-1) was given a score of 4 points, and the average score was calculated. Free comments were also collected.

[0066] • Evaluation criteria "Artificial peach flavor" Rating 7: Has a very strong, artificial peach flavor. Rating 6: Strong artificial peach flavor. Rating 5: The peach flavor is a bit artificial and strong. Rating 4: Equivalent to the control sample Rating 3: The peach flavor is a bit artificial and weak. Rating 2: The artificial peach flavor is weak. Rating 1: Very artificial peach flavor, weak

[0067] "The fresh, vibrant scent of peaches" Rating 7: Has a very strong, fresh peach aroma. Rating 6: Strong aroma of fresh, juicy peaches. Rating 5: Has a slightly strong, fresh peach aroma. Rating 4: Equivalent to the control sample Rating 3: The fresh, slightly juicy peach aroma is weak. Rating 2: The fresh, juicy peach scent is weak. Rating 1: Very juicy, fresh peach scent is weak.

[0068] (3) Verification 1 Using the following raw materials 1, fructose-glucose liquid sugar, citric acid (anhydrous), trisodium citrate, peach juice, emulsifier, and peach flavor (peach fragrance) were mixed, and carbon dioxide gas was sealed in to prepare each beverage (2.3 gas volume) shown in Table 1. (raw material 1) • Peach juice; frozen concentrated clear white peach juice, Bx. 68.5, concentrations of ethyl acetate and γ-decanolactone are below the detection limit (0.1 ppm). ·emulsifier; Glycerin fatty acid ester Sucrose fatty acid ester • Peach flavoring: The concentration of ethyl acetate is below the detection limit (0.1 ppm). Next, the sensory evaluation described in (2) above was performed on each of the obtained beverages. The results are shown in Table 1.

[0069] In the table below, "%" for acidity indicates the citric acidity (g / 100ml), and "v / v%" for alcohol content indicates the volume concentration of alcohol (volume / volume%).

[0070] [Table 1]

[0071] As shown in Table 1, in Comparative Examples 1-2, 1-3, and 1-4, which were obtained by adding glycerin fatty acid ester and sucrose fatty acid ester to the peach juice beverage of Comparative Example 1-1 (5% by mass), the artificial peach flavor became stronger and the fresh, juicy peach flavor decreased.

[0072] (4) Examples and Comparative Examples [Experiment 1] Variation in the concentration of ethyl acetate Using the above raw material 1, brewing alcohol, fructose-glucose liquid sugar, citric acid (anhydrous), trisodium citrate, peach juice, emulsifier, ethyl acetate, and peach flavor were mixed to achieve the concentrations and physical properties shown in Table 2. Carbon dioxide gas was then sealed in to prepare each beverage (2.3 gas volume (20℃)) shown in Table 2. Next, the sensory evaluation described in (2) above was performed on each of the obtained beverages. The results are shown in Table 2.

[0073] [Table 2]

[0074] [Experiment 2] Variation in fruit juice content Each beverage shown in Table 3 was prepared in the same manner as in Experiment 1 above, except that it was adjusted to have the peach juice content shown in Table 3. Next, the sensory evaluation described in (2) above was performed on each of the obtained beverages. The results are shown in Table 3.

[0075] [Table 3]

[0076] [Experiment 3] Variation in the type and concentration of emulsifiers Except for using raw material 1 and raw material 2 as shown below, the beverages shown in Tables 4 and 5 were prepared in the same manner as in Experiment 1 above, with the types and concentrations of emulsifiers shown in Tables 4 and 5. (raw material 2) ·saponin • Gum arabic Gadigam Next, the sensory evaluation described in (2) above was performed on each of the obtained beverages. The results are shown in Tables 4 and 5.

[0077] [Table 4]

[0078] [Table 5]

[0079] [Experiment 4] Fluctuation of alcohol content Each beverage shown in Table 6 was prepared in the same manner as in Experiment 1 above, except that it was adjusted to have the alcohol content shown in Table 6. Next, the sensory evaluation described in (2) above was performed on each of the obtained beverages. The results are shown in Table 6.

[0080] [Table 6]

[0081] [Experiment 5] Variation in sweetness Except for using ingredient 1 and ingredient 3 below to achieve the sweetness and sugar content (Brix) shown in Tables 7 and 8, each beverage shown in Tables 7 and 8 was prepared in the same manner as in Experiment 1 described above. Specifically, the content of fructose-glucose liquid sugar in ingredient 1 and the high-intensity sweetener in ingredient 3 was adjusted. (raw material 3) High-intensity sweetener • Sucralose Acesulfame K: Acesulfame potassium • Aspartame Next, the sensory evaluation described in (2) above was performed on each of the obtained beverages. The results are shown in Tables 7-8.

[0082] [Table 7]

[0083] [Table 8]

[0084] [Experiment 6] Effects of γ-decanolactone Except for using γ-decanolactone instead of the peach flavor used in Experiment 1, each beverage shown in Table 9 was prepared in the same manner as in Experiment 1, to the concentrations shown in Table 9. Next, the sensory evaluation described in (2) above was performed on each of the obtained beverages. The results are shown in Table 9.

[0085] [Table 9]

Claims

1. A peach-flavored carbonated beverage containing emulsifiers and ethyl acetate.

2. The peach-flavored carbonated beverage according to claim 1, wherein the concentration of ethyl acetate is 0.005 to 500 ppm.

3. The peach-flavored carbonated beverage according to claim 1 or 2, wherein the emulsifier is one or more selected from glycerin fatty acid ester, sucrose fatty acid ester, gum arabic, gadigum, and saponin.

4. The peach-flavored carbonated beverage according to claim 1 or 2, wherein the concentration of the emulsifier is 5 to 70 ppm.

5. A peach-flavored carbonated beverage according to claim 1 or 2, comprising peach juice.

6. A peach-flavored carbonated beverage according to claim 1 or 2, wherein the fruit juice content (straight equivalent) is 90% by mass or less.

7. A peach-flavored carbonated beverage according to claim 1 or 2, which is an alcohol-tasting beverage.

8. A peach-flavored carbonated beverage according to claim 1 or 2, wherein the alcohol content is 10 volumes / vol% or less.

9. A peach-flavored carbonated beverage according to claim 1 or 2, wherein the citric acid content is 0.10 to 0.45 g / 100 ml.

10. A peach-flavored carbonated beverage according to claim 1 or 2, wherein the sweetness level is 2 to 15.

11. A peach-flavored carbonated beverage according to claim 1 or 2, containing 1.5 to 2.6 gas volumes of carbon dioxide (at 20°C).

12. A peach-flavored carbonated beverage according to claim 1 or 2, further comprising γ-decanolactone.

13. The peach-flavored carbonated beverage according to claim 1 or 2, wherein the concentration of γ-decanolactone is 1 to 100 ppm.

14. A bottled beverage, the peach-flavored carbonated beverage according to claim 1 or 2.

Images