Citrus-flavored beverages

Abstract

The object of the present invention is to provide a beverage in which the characteristic flavor of citrus is enhanced, a method for producing the same, and a method for enhancing the characteristic flavor of citrus in a beverage. [Solution] In a citrus-flavored beverage, the calcium concentration is set to 6.0 mg / l or higher.

Description

Technical Field

[0001] The present invention relates to a citrus - flavored beverage with an enhanced natural flavor characteristic of citrus fruits.

Background Art

[0002] Conventionally, citrus - flavored beverages such as lemon and grapefruit beverages have been sold as alcoholic beverages or soft drinks. In many of these beverages, the proportion of fruit juice used is not very high, but they are designed to give a fruit flavor by using flavors and the like.

[0003] In recent years, in order to further improve the quality, there has been a demand for citrus - flavored beverages that not only limit the use of flavors and the like but also give a stronger fruit flavor. For example, Patent Document 1 discloses a citrus - flavored beverage containing a specific amount of borneol and nonanal. Patent Document 2 discloses a citrus - based alcoholic beverage containing a specific amount of L - tartaric acid.

[0004] However, there is still room for improvement to make the natural flavor of citrus fruits more perceptible.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] Therefore, an object of the present invention is to provide a beverage with an enhanced natural flavor characteristic of citrus fruits in a citrus - flavored beverage, a method for producing the same, and a method for enhancing the natural flavor characteristic of citrus fruits.

Means for Solving the Problems

[0007] The inventors of this invention conducted intensive research to solve the above problems and, as a result, discovered that the above problems can be solved by adding calcium to citrus-flavored beverages, thus completing the present invention.

[0008] In other words, one embodiment of the present invention is: [1] This is a citrus-flavored beverage with a calcium concentration of 6.0 mg / l or higher. Furthermore, the present invention includes the following specific embodiments. [2] A citrus-flavored beverage as described in [1] above, wherein the calcium concentration is 50.0 mg / l or less. [3] The citrus-flavored beverage according to [1] or [2] above, wherein the citrus fruit includes one or more selected from the group consisting of lemon and grapefruit. [4] A citrus-flavored beverage as described in any of the above [1] to [3], wherein the citrus fruit is lemon. [5] A citrus-flavored beverage according to any of the above [1] to [4], containing the juice of the above-mentioned citrus fruits. [6] The citrus-flavored beverage according to [5] above, wherein the content of the above-mentioned fruit juice is 10% by weight or less of the total weight of the citrus-flavored beverage. [7] The citrus-flavored beverage according to [5] or [6] above, wherein the fruit juice content is 0.5% by weight or more relative to the total weight of the citrus-flavored beverage. [8] A citrus-flavored beverage as described in any of [1] to [7] above, excluding the sugars derived from fruit juice mentioned above, and not containing either sugars or sweeteners, or both, as raw materials. [9] A citrus-flavored beverage as described in any of the above [1] to [8], having an alcohol content of 9% (v / v) or less. [Effects of the Invention]

[0009] According to the citrus - flavored beverage of a preferred embodiment of the present invention, by adding a predetermined amount of calcium to the citrus - flavored beverage, the original flavor characteristic of citrus fruits can be enhanced.

Mode for Carrying Out the Invention

[0010] In this specification, the "original flavor characteristic of citrus fruits" means that in a specific citrus fruit, the flavor and aroma felt when eating the citrus fruit raw without processing can also be felt in the citrus - flavored beverage. Also, "enhancing the original flavor characteristic of citrus fruits" means that a citrus - flavored beverage containing a predetermined amount of calcium specified in the present invention makes the original flavor characteristic of citrus fruits felt stronger than a citrus - flavored beverage not containing a predetermined amount of calcium. At this time, the formulation and manufacturing conditions other than the calcium concentration are the same.

[0011] In this specification, the provisions of the described upper limit value and lower limit value can be appropriately selected from each option and arbitrarily combined to define a numerical range from the lower limit value to the upper limit value.

[0012] In this specification, the various requirements described as preferred embodiments can be used in a plurality of combinations respectively.

[0013] In this specification, unless otherwise specified, "X to Y (where X and Y are real numbers satisfying X < Y)" means a numerical range of "X or more and Y or less".

[0014] In this specification, the term "step" includes not only an independent step but also a step that cannot be clearly distinguished from other steps as long as the intended purpose of the step is achieved.

[0015] citrus flavored drinks In this specification, a citrus-flavored beverage is a beverage that exhibits the flavor of citrus. The citrus flavor can be imparted by blending one or more materials selected from citrus fruit juice, components derived from citrus fruits (other than juice, such as fruit peels and extractives), and spices that exhibit a citrus flavor into the beverage.

[0016] In this specification, the citrus-flavored beverage can be filled in a container and distributed. As the container, various known containers can be used, such as cans, bottles, barrels, and in addition, plastic containers such as PET bottles and paper containers.

[0017] As citrus (which may also be referred to as "citrus fruits"), the fruits of plants belonging to the subfamily Citrinae of the family Rutaceae are preferred. For example, lemon, grapefruit, seakale beet, orange, mandarin orange, lime, yuzu, kabosu, iyo-kan, etc. can be mentioned. From the viewpoint of more easily feeling the effect of increasing the original flavor of citrus, it is preferable to use lemon, grapefruit, or a combination thereof as citrus, and it is more preferable to use lemon. In other words, in the present invention, the citrus-flavored beverage is more preferably a lemon-flavored beverage. Note that using a combination of a plurality of citrus fruits or using them in combination with raw materials such as other fruits or vegetables other than citrus fruits does not prevent it as long as the effects of the present invention are not impaired.

[0018] Juice refers to the liquid component obtained by crushing and squeezing fruits, or by straining them. The juice may include those obtained by concentrating the liquid component, diluted and restored products thereof, those containing pulp, or those obtained by removing the pulp component by treatment such as filtration or centrifugation. The juice may be used as straight juice, concentrated juice, concentrated and restored juice, etc., and a plurality of these may be used in combination. Note that straight juice means the juice obtained by squeezing the juice from fruits without performing treatment such as concentration, concentrated juice means the concentrated juice of fruit juice, and concentrated and restored juice means the diluted concentrated juice.

[0019] Furthermore, the fruit juice may be either clear juice or cloudy juice, and a combination of these may also be used. Cloudy juice refers to juice containing insoluble solids such as dietary fiber (e.g., protopectin). Clear juice refers to clarified juice in which insoluble solids have been solubilized and removed using methods such as centrifugation or enzymatic decomposition.

[0020] The citrus-flavored beverage of the present invention may be prepared using commercially available juices, concentrated juices, or pastes as the fruit juice. Specifically, examples include juices and concentrated juices specified in the Japanese Agricultural Standards (JAS) for fruit beverages.

[0021] Alternatively, dried liquid fruit juice may be used, and this dried fruit juice may be used as part or all of the fruit juice-derived ingredients in a citrus-flavored beverage. Dried fruit juice can be, for example, made by freeze-drying fruit juice and compounding it with excipients (powdered fruit juice).

[0022] The fruits that can be used in preparing the citrus-flavored beverage of the present invention are not particularly limited in terms of variety, origin, ripeness, size, etc., and can be set as appropriate.

[0023] The fruit juice-derived raw materials exemplified above, such as straight juice, concentrated juice, reconstituted concentrated juice, concentrated juice, juice paste, and powdered juice, can be prepared by known manufacturing methods, and multiple such materials can be used in combination.

[0024] From the viewpoint of imparting the original flavor characteristics of citrus fruits, the citrus-flavored beverage of the present invention preferably contains 0.5% by weight or more of fruit juice relative to the total weight of the citrus-flavored beverage, and more preferably 1.0% by weight or more. Furthermore, it is preferable that the fruit juice content be 50% by weight or less, more preferably 20% by weight or less, even more preferably 10% by weight or less, and even more preferably 5% by weight or less, relative to the total weight of the citrus-flavored beverage. If the fruit juice content is greater than 50% by weight, it tends to become difficult to perceive the effect of enhancing the original flavor characteristics of citrus fruits. The citrus-flavored beverage of the present invention may also be provided without citrus juice. In that case, citrus flavor can be imparted by using a flavoring agent that exhibits a citrus flavor.

[0025] Here, the fruit juice content (by weight) in citrus-flavored beverages is the relative concentration when the Brix value or acidity of unprocessed fruit juice (straight juice), obtained by squeezing the juice from the fruit without any concentration or other treatment, is set to 100%. Whether the fruit juice content is calculated based on the Brix value or acidity is determined for each type of fruit juice based on the Japanese Agricultural Standards (JAS standards) for fruit beverages. Furthermore, when converting the fruit juice content based on the Brix value of the JAS standards, the Brix values ​​of sugars, honey, etc. added to the fruit juice are excluded from the calculation.

[0026] Furthermore, in the case of the citrus-flavored beverage of the present invention, if the only fruit juice (fruit juice raw material used) is citrus juice, the weight of fruit juice used in relation to the total weight of the citrus-flavored beverage substantially represents the fruit juice content (weight %).

[0027] The citrus-flavored fragrance may be either a natural fragrance containing citrus-derived aroma components or a synthetic fragrance obtained through chemical synthesis, and these may be used in combination. Furthermore, multiple citrus-flavored fragrances may be used in combination.

[0028] In the citrus-flavored beverage of the present invention, the calcium concentration is preferably 6.0 mg / l or higher, more preferably 8.0 mg / l or higher, and even more preferably 10.0 mg / l or higher. Furthermore, it is preferably 50.0 mg / l or lower, and more preferably 45.0 mg / l or lower. If the calcium concentration is less than 6.0 mg / l, it is difficult to effectively enhance the inherent flavor characteristics of citrus fruits, and if the calcium concentration exceeds 50.0 mg / l, the flavor intensity tends to weaken.

[0029] In the citrus-flavored beverage of the present invention, the calcium concentration can be adjusted by adding calcium-containing materials (including food additives), such as calcium lactate, calcium carbonate, and calcium oxide, to the raw materials. Alternatively, calcium-containing foods (excluding beverages) may be added to the beverage and dissolved, provided that the citrus flavor is not impaired.

[0030] In the citrus-flavored beverage of the present invention, the sweetness in terms of sucrose is preferably 10 mg / 100 ml or less, more preferably 7 mg / 100 ml or less, even more preferably 5 mg / 100 ml or less, and most preferably 2 mg / 100 ml or less. By keeping it within this range, it becomes easier to obtain the effect of enhancing the original flavor characteristics of citrus fruits.

[0031] The degree of sweetness can be adjusted, for example, by the amount of sweeteners, fruit juice, and other various ingredients. "Sweetness level" is an index that relatively indicates the strength of sweetness of each sweetener compared to sucrose.

[0032] The "sweetness level of a beverage" can be determined as follows. First, the "sweetness level of each sweetener" contained in the beverage is expressed as a relative value with the sweetness level of sucrose set to 1. Specifically, an aqueous solution is prepared for each sweetener, and the concentration X that results in a sweetness equivalent to a 1% by weight aqueous solution of sucrose is determined. Then, by calculating "1 (by weight) / X (by weight)", the "sweetness level of each sweetener" can be determined. For example, the sweetness levels of some typical sweeteners are as follows. Fructose: 1.2 Glucose: 0.6 Fructose-glucose liquid sugar (55% isomerized sugar): 1 Lactose: 0.15 Maltose: 0.4 Oligosaccharides: 0.2 Trehalose: 0.4 D-psicose: 0.7 D-Arrows: 0.7 Mannitol: 0.6 Maltitol: 0.8 Maltotriitol: 0.3 Erythritol: 0.8 Reduced starch syrup: 0.5 Xylitol: 0.4 Sorbitol: 0.6 Acesulfame potassium: 200 Sucralose: 600 Aspartame: 200 Saccharin: 200 Neotame: 1000 Stevia: 100 Thaumatin: 2000 Then, for each sweetener contained in the beverage, the amount (g / 100ml) is multiplied by the "sweetness level of each sweetener" to determine the sweetness level of the beverage derived from each sweetener. The obtained "sweetness levels of the beverage derived from each sweetener" are then summed up for all sweeteners, and the resulting value is taken as the "sweetness level of the beverage" (unit: °).

[0033] As sweeteners, natural sweeteners and / or synthetic sweeteners commonly used as food ingredients may be used. Examples of natural sweeteners include fructose, sugar, high-fructose corn syrup, glucose, maltose, sucrose, high-fructose corn syrup, sugar alcohols, oligosaccharides, honey, starch syrup, stevia powder, stevia extract, licorice powder, licorice extract, thaumatococcus danieli seed powder, and thaumatococcus danieli seed extract. Examples of synthetic sweeteners include acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin. These sweeteners can be used individually or in combination in citrus-flavored beverages. Note that these sweeteners also include those belonging to the sugars category described later.

[0034] In the citrus-flavored beverage of the present invention, it is preferable that, excluding sugars derived from fruit juice, the beverage does not contain either sugars or sweeteners, or both, as raw materials. By excluding those derived from fruit juice, and excluding raw materials that impart sweetness, such as sugars and sweeteners, it becomes easier to enhance the inherent flavor characteristics of citrus fruits. However, regarding sugars, it is not the case that they should not be completely excluded except for those derived from fruit juice. As long as the effects of the present invention are not impaired, trace amounts of sugars that must be included in auxiliary raw materials, etc., which may be used as other components as described later, are permissible.

[0035] Aside from sugars derived from fruit juice, monosaccharides and / or disaccharides that are normally included in or added to food ingredients can be used as sugars, such as glucose, fructose, sucrose, lactose, and maltose. These can also be used in combination in citrus-flavored beverages. Note that these sugars also include those that belong to the category of sweeteners mentioned above.

[0036] The citrus-flavored beverage of the present invention may also be an alcoholic beverage. Here, unless otherwise specified, alcohol refers to ethyl alcohol (ethanol). There are no particular restrictions on the type of alcohol used in the alcoholic beverage, but those commonly used in alcoholic beverages can be used, for example, one or more of the following can be used in combination: brewing alcohol; spirits such as vodka, rum, tequila, gin, aquavit, and korn; liqueurs, whiskey, brandy, shochu, etc.

[0037] When used as an alcoholic beverage, the alcohol content is preferably 9.0%(v / v) or less, more preferably 7.0%(v / v) or less, and even more preferably 5.0%(v / v) or less. There is no particular limit on the lower limit, but for example, it can be 1.0%(v / v) or more. By keeping it within this range, it becomes easier to obtain an effect that enhances the original flavor characteristics of citrus fruits. On the other hand, if the alcohol content exceeds 9.0%(v / v), there is a concern that the alcohol flavor will be too strong, and the original flavor characteristics of the citrus fruits will not be perceived.

[0038] The citrus-flavored beverage of the present invention preferably has an extract content of less than 10.0 w / v%, and more preferably between 2.0 and 8.0 w / v%. Extract content refers to the number of grams of non-volatile components contained in 100 cubic centimeters of original volume at a temperature of 15 degrees Celsius. The extract content of alcoholic beverages can be measured using the Fourth Revised Commentary on the Analytical Methods prescribed by the National Tax Agency (February 20, 1993, Fourth Revised Edition, published by the Japan Brewing Association). By setting the extract content within the above range, it becomes easier to obtain an effect that enhances the original flavor characteristics of citrus fruits.

[0039] The citrus-flavored beverage of the present invention preferably has an acidity (in terms of citric acid) of 0.2 to 0.6 g / 100 ml, and more preferably 0.3 to 0.5 g / 100 ml. By keeping the acidity within this range, it becomes easier to obtain an effect that enhances the original flavor characteristics of citrus fruits.

[0040] Acidity (in citric acid equivalent) 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 be measured using the method specified in the Japanese Agricultural Standards (JAS standards) for fruit beverages, specifically the neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as the alkaline solution.

[0041] Acidity can be adjusted by the type and amount of acidulants, fruit juice, and other various components. Examples of acidulants include citric acid, anhydrous 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.

[0042] The pH of the citrus-flavored beverage of the present invention at 20°C is more preferably 4.0 or lower. By setting the pH within this range, it becomes easier to obtain an enhanced effect that brings out the original flavor characteristics of citrus fruits.

[0043] pH can be adjusted by the type and amount of acidulants, fruit juice, and other various ingredients. For example, pH adjusters such as trisodium citrate can also be used.

[0044] The citrus-flavored beverage of the present invention may contain carbon dioxide. The carbon dioxide pressure of the beverage is preferably 2.0 to 3.0 gas volume, and more preferably 2.3 to 2.8 gas volume. Adding carbonation improves palatability and makes it easier to enhance the inherent flavor characteristics of citrus fruits.

[0045] Other ingredients The citrus-flavored beverage of the present invention may contain other ingredients (other ingredients) as long as they do not impair the citrus flavor and the effects of the present invention. For example, it may contain, as needed, raw materials and food additives commonly used in the food industry, such as vitamins, peptides, amino acids, water-soluble dietary fiber, antioxidants, thickeners, stabilizers, emulsifiers, colorants, diluents, and flavorings. Furthermore, it may contain fruit-derived ingredients other than fruit juice-derived raw materials (such as fruit peel and extracts) as long as they do not impair the citrus flavor and the effects of the present invention.

[0046] Manufacturing method for citrus-flavored beverages The present invention relates to a method for producing a citrus-flavored beverage, which includes a step of adding a calcium-containing material (including food additives) to the beverage to adjust the calcium concentration. By including this step, it is possible to enhance the inherent flavor characteristics of citrus fruits. Alternatively, instead of adding a calcium-containing material, the method may include a step of adding a calcium-containing food (excluding beverages) to the beverage to dissolve calcium into the liquid, or it may include both the step of adding a calcium-containing material and the step of adding a calcium-containing food (excluding beverages) to the beverage. Other methods for adding raw materials, filling methods, etc., can be done using known methods. The details of the beverage are the same as those of the beverage described above.

[0047] The process of adjusting the calcium concentration is achieved by adding calcium-containing materials to the beverage's raw material mix during preparation, so that the final calcium concentration reaches the desired level. The same applies when adding calcium-containing foods (excluding beverages) to a beverage.

[0048] When manufacturing citrus-flavored beverages as bottled beverages, it is preferable to further include a heat sterilization step. A known method can be used for the heat treatment.

[0049] Methods to enhance the natural flavor of citrus fruits The present invention provides a method for enhancing the inherent flavor characteristics of citrus fruits, which includes a step of adding a calcium-containing material (including food additives) to a beverage to adjust the calcium concentration. By including this step, the effect of enhancing the inherent flavor characteristics of citrus fruits can be obtained. Alternatively, instead of adding a calcium-containing material, the method may include a step of dissolving calcium into the liquid by adding a calcium-containing food (excluding beverages) to the beverage, or it may include both the step of adding a calcium-containing material and the step of adding a calcium-containing food (excluding beverages) to the beverage. The step of adjusting the calcium concentration and the method of adding other raw materials can be done using known methods similar to those used in the above-described manufacturing method.

[0050] The following describes specific embodiments of the present invention, but the present invention is not limited to these embodiments. [Examples]

[0051] (Examples 1-1 to 7-3, Comparative Examples 1 to 7) The commercially available citrus-flavored beverages shown in Table 1A-G were prepared, and the calcium concentration in each product was analyzed. Then, calcium lactate was mixed into each product to prepare beverage samples with different calcium concentrations. The "Fruit Juice (%)" in the table represents the fruit juice content (by weight) as described above.

[0052] [Table 1]

[0053] [Ca analysis method] Sample pretreatment One ml of the sample was collected in a 14 ml polystyrene tube from FALCON, and 50 μl of hydrochloric acid and the internal standard reagent were added. The volume was then adjusted to 10 ml with Milli-Q water to prepare the sample solution. For the standard solution, a diluted standard solution of the element to be measured was collected in a 14 ml polystyrene tube from FALCON, and 100 μl of hydrochloric acid, 100 μl of the internal standard reagent (1 μg / ml), and 130 μl of ethanol were added. The volume was then adjusted to 10 ml with Milli-Q water to prepare the standard solution. The quantitative analysis was performed using the absolute calibration curve method. Determination of Ca concentration using an ICP-MS system The Ca concentration in beverages was measured using an ICP-MS system (Agilent 7900). The measurement conditions were He gas mode, with Sc selected as the internal standard element. The RF power was set to 1550W, the carrier gas flow rate to 0.9 l / min, and the sampling position to 10 mm. A collision reaction cell was used for the measurement, with an H2 gas flow rate of 6.0 l / min and a He gas flow rate of 4.3 l / min.

[0054] [Sensory evaluation test] For each of the sample groups listed below (Groups A to G), a sensory evaluation test using a ranking method was conducted to compare the degree to which each sample resembled the respective flavor ("lemon-likeness," "grapefruit-likeness"). Group A: A, A-1, A-2, and A-3 Group B: B, B-1, B-2, and B-3 Group C: C, C-1, C-2, and C-3 Group D: D, D-1, D-2, and D-3 Group E: E, E-1, E-2, and E-3 Group F: F, F-1, F-2, and F-3 Group G: G, G-1, G-2, and G-3

[0055] The sensory evaluation test was conducted based on "Revised 2nd Edition BCOJ Sensory Evaluation Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2018), 11. Ranking Method."

[0056] The test was conducted by eight trained panelists and evaluated according to the following steps 1-5. 1. The panelists underwent preliminary discussions and preliminary examinations. 2. The sample was poured into an odorless colored glass (250 ml) at a temperature of 4°C (70 ml) and presented. 3.4 samples were presented simultaneously in a random order, and the panelists swallowed the samples and evaluated them. 4. Panelists ranked the sample that best represented the flavor as number 1, the next best as number 2, and so on for third place and below. Duplicate rankings were prohibited. 5. Based on the panelists' responses, the rank sum for each sample was calculated, and the results were analyzed using the Friedman test and the Friedman multiple comparison method.

[0057] Table 2 shows the rank sum for each sample and Friedman's statistic F. Furthermore, in each group of samples, the lower the rank sum value, the more likely it is that the sample will exhibit the characteristic flavor of that particular flavor. Number of panelists: n=8 Number of samples: k=4 TIFF2026070735000002.tif7146

[0058] [Table 2] [] represents A through G in each group.

[0059] χ with 4 - 1 = 3 degrees of freedom 2 The values ​​were 7.81 (significance level 0.05) and 11.34 (significance level 0.01). At significance level 0.05, the statistic F for each group was larger in all groups, so a statistically significant difference was determined at significance level 0.05. Furthermore, at significance level 0.01, the statistic F for groups A, C, F, and G was larger, so a statistically significant difference was determined at significance level 0.01.

[0060] Also, the minimum significant difference (LSD) 5% and LSD 1% ) are, respectively Since the data is TIFF2026070735000004.tif15146, the differences between A and A-2, A and A-3, B and B-2, B and B-3, C and C-1, C and C-2, C and C-3, D and D-2, D and D-3, E and E-2, and E and E-3 were statistically significant.

[0061] Tables 1 and 2 show that in citrus-flavored beverages, increasing the calcium concentration to 6.0 mg / l or higher enhances the characteristic flavor of the citrus.

[0062] Furthermore, it was found that lemon flavor tends to be more effective than grapefruit flavor, that ingredients without sugars or sweeteners tend to be more effective, and that a higher proportion of fruit juice tends to make the effects less noticeable.

[0063] (Example 8) Except for using calcium carbonate instead of calcium lactate as the calcium source, beverage samples A', A'-1, A'-2, and A'-3 were prepared, each with different calcium concentrations, similar to the samples in Group A. The same sensory evaluation tests described above were then conducted for each sample. Table 3 shows the rank sums and Friedman's statistic F for each sample.

[0064] [Table 3]

[0065] Similar to the sample of group A, the statistic F is χ with 4-1=3 degrees of freedom. 2 The values ​​were 7.81 (significance level 0.05) and 11.34 (significance level 0.01). Since the statistic F for group A' was larger, we determined that there was a statistically significant difference at all significance levels. The differences between A' and A'-2, and between A and A'-3 were also statistically significant.

[0066] (Examples 1-4, 1-5, 2-4, 2-5, 3-4, 3-5) For the samples from groups A, B, and C, calcium lactate was added to further increase the Ca concentration. (Table 4: A-3~A-5, B-3~B-5, C-3~C-5)

[0067] [Table 4]

[0068] For each group of samples in Table 4, a sensory evaluation test using the same ranking method as in Examples 1-1 to 7-3 and Comparative Examples 1 to 7 was conducted to compare flavor intensity. The sum of ranks and Friedman's statistic F for each sample are shown in Table 5. In each group of samples, a lower sum of ranks indicates a stronger perceived flavor. Number of panelists: n=8 Number of samples: k=4 TIFF2026070735000007.tif8151

[0069] [Table 5] The brackets [] represent A through C in each group, respectively.

[0070] χ with 4 - 1 = 3 degrees of freedom 2 The values ​​were 7.81 (significance level 0.05) and 11.34 (significance level 0.01). At significance level 0.05, the statistic F for each group was larger in all groups, so a statistically significant difference was determined at significance level 0.05. Furthermore, at significance level 0.01, the statistic F for group A and group C was larger, so a statistically significant difference was determined at significance level 0.01.

[0071] Also, the minimum significant difference (LSD) 5% and LSD 1% ) are, respectively Since the data is TIFF2026070735000009.tif14148, the differences between A-5 and A, A-5 and A-3, A-5 and A-4, B-5 ​​and B, B-5 ​​and B-3, B-5 ​​and B-4, C-5 and C, C-5 and C-3, and C-5 and C-4 were statistically significant.

[0072] These results suggest that in citrus-flavored beverages, increasing the calcium concentration to 50.0 mg / l or higher tends to weaken the flavor intensity.

Claims

1. A citrus-flavored beverage with a calcium concentration of 6.0 mg / l or higher.

2. The citrus-flavored beverage according to claim 1, wherein the calcium concentration is 50.0 mg / l or less.

3. The citrus-flavored beverage according to claim 1 or 2, wherein the citrus fruit comprises one or more selected from the group consisting of lemon and grapefruit.

4. The citrus-flavored beverage according to claim 1 or 2, wherein the citrus fruit is lemon.

5. A citrus-flavored beverage according to claim 1 or 2, comprising the juice of the aforementioned citrus fruit.

6. The citrus-flavored beverage according to claim 5, wherein the fruit juice content is 10% by weight or less relative to the total weight of the citrus-flavored beverage.

7. The citrus-flavored beverage according to claim 5, wherein the content of the fruit juice is 0.5% by weight or more relative to the total weight of the citrus-flavored beverage.

8. The citrus-flavored beverage according to claim 1 or 2, wherein, with the exception of the sugars derived from fruit juice, it does not contain either sugars or sweeteners, or both, as raw materials.

9. A citrus-flavored beverage according to claim 1 or 2, wherein the alcohol content is 9% (v / v) or less.

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