A bottled alcoholic carbonated beverage with an improved lemon juice flavor.

Abstract

To provide a technology that enhances the lemon juice flavor in bottled alcoholic carbonated beverages containing 5 w / v% or less of lemon juice. [Solution] A bottled alcoholic carbonated beverage containing 5 w / v% or less of lemon juice, which contains either (a1) or (b1) below. (a1) Terpinolene between 0.07 ppm and 7 ppm (b1) Citronellyl acetate, 0.007 ppm to 7 ppm

Description

Technical Field

[0001] The present disclosure relates to a container-packed alcoholic carbonated beverage with an improved lemon juice feeling.

Background Art

[0002] The refreshing flavor and aroma peculiar to citrus fruits such as lemons have been commercialized as soft drinks, alcoholic beverages, etc. and are favored by consumers. Many beverages having such a refreshing flavor and aroma peculiar to citrus fruits are characterized by aroma components (Patent Document 1, Patent Document 2). On the other hand, even in the case of a container-packed alcoholic carbonated beverage containing lemon juice, it is known that when the lemon juice concentration is low (5 w / v% or less), the lemon juice feeling is insufficient.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] An object of the present disclosure is to provide a technique for improving the lemon juice feeling in a container-packed alcoholic carbonated beverage containing 5 w / v% or less of lemon juice.

Means for Solving the Problems

[0005] The present inventors have found that a specific component can solve the above problems. The present disclosure can provide the following.

[0006] <1> A container-packed alcoholic carbonated beverage containing 5 w / v% or less of lemon juice and containing the following (a1) or (b1). (a1) Terpinolene between 0.07 ppm and 7 ppm (b1) Citronellyl acetate, 0.007 ppm to 7 ppm <2> The above (b1) is citronellyl acetate at a concentration of 0.007 ppm to 7 ppm, and 0.05 ppm to 7 ppm The following are terpinolenes: <1> The beverages listed. <3> Contains sweetening ingredients <1> or <2> The beverages listed. <4> The alcohol concentration is 1 v / v% or more and less than 9 v / v%. <1> ~ <3> A beverage listed in any of the following. <5> It contains sodium, and its concentration is 700 ppm or less. <1> ~ <4> Note in one of the following: A beverage included. <6> A method for producing a bottled alcoholic carbonated beverage containing 5 w / v% or less of lemon juice, comprising the following steps (A1) or (B1). (A1) A step to set the concentration of terpinolene in the beverage to 0.07 ppm or more and 7 ppm or less. (B1) A step to set the concentration of citronellyl acetate in the beverage to 0.007 ppm or more and 7 ppm or less. <7> The above step (B1) is a step in which the concentration of citronellyl acetate in the beverage is set to 0.007 ppm or more and 7 ppm or less, and the concentration of terpinolene in the beverage is set to 0.05 ppm or more and 7 ppm or less. <6> The manufacturing method described above. <8> A terpinolene-containing agent that enhances the lemon flavor in bottled alcoholic carbonated beverages containing 5 w / v% or less of lemon juice. <9> The terpinolene is contained in the beverage at a concentration of 0.07 ppm or more and 7 ppm or less. <8> The improver described above. <10> A lemon juice flavor enhancer containing citronellyl acetate in bottled alcoholic carbonated beverages containing 5 w / v% or less of lemon juice. <11> The citronellyl acetate is contained in the beverage at a concentration of 0.007 ppm or more and 7 ppm or less. <10> The improver described above. <12> Contains terpinolene <10> or <11> The improver described above. <13> The improving agent according to <12>, wherein the terpinolene is contained in the beverage at a concentration of 0.05 ppm or more and 7 ppm or less. <14> A method for improving the lemon juice flavor in a bottled alcoholic carbonated beverage containing 5 w / v% or less of lemon juice, The process includes adding terpinolene to the beverage, method. <15> The step of including terpinolene in the beverage includes the step of setting the concentration of terpinolene in the beverage to 0.07 ppm or more and 7 ppm or less. <14> Methods used. <16> A method for improving the lemon juice flavor in a bottled alcoholic carbonated beverage containing 5 w / v% or less of lemon juice, The process includes adding citronellyl acetate to the beverage, method. <17> The step of including citronellyl acetate in the beverage includes the step of setting the concentration of citronellyl acetate in the beverage to 0.007 ppm or more and 7 ppm or less. <16> Methods used. <18> The process includes adding terpinolene to the beverage, <16> or <17> Methods used. <19> The step of including terpinolene in the beverage includes the step of setting the concentration of terpinolene in the beverage to 0.05 ppm or more and 7 ppm or less. <18> Methods used. [Effects of the Invention]

[0007] According to the present disclosure, in a container-packed alcoholic carbonated beverage containing 5 w / v% or less of lemon juice, a technique for improving the juiciness of lemon can be provided.

Embodiments for Carrying out the Invention

[0008] Hereinafter, the details of the present disclosure will be described. However, the present disclosure is not limited to the following embodiments and can be freely changed within the scope of the present disclosure.

[0009] In the present disclosure, "ppm" is synonymous with "mg / L", "ppb" is synonymous with "μg / L" , and "ppt" is synonymous with "ng / L". In the present disclosure, "X to Y" indicating a range means "X or more and Y or less". Also, when numerical ranges represented by "X to Y" or "X or more and Y or less" are described stepwise (for example, in ascending order of preference), the upper and lower limits of each numerical range can be arbitrarily combined.

[0010] One aspect of the present disclosure is a container-packed alcoholic carbonated beverage containing 5 w / v% or less of lemon juice and containing the following (a1) or (b1). (a1) 0.07 ppm or more and 7 ppm or less of terpinolene (b1) 0.007 ppm or more and 7 ppm or less of citronellyl acetate

[0011] In this aspect, the "alcoholic carbonated beverage" means a carbonated beverage with an alcohol content of 1 degree (1 v / v%) or more, which is regarded as an alcoholic carbonated beverage under the Liquor Tax Law.

[0012] The alcohol concentration of the beverage according to this aspect is, in descending order of preference, 1 v / v% or more, 2 v / v% or more, 3 v / v% or more, 5 v / v% or more, and in descending order of preference, less than 9 v / v%, 8 v / v% or less, 7 v / v% or less, 6 v / v% or less. These may be inconsistent combinations. In order of increasing preference, these include 1 v / v% to less than 9 v / v%, 2 v / v% to 8 v / v%, 3 v / v% to 7 v / v%, 5 v / v% to 6 v / v%, and so on.

[0013] The alcohol concentration in the beverage relating to this embodiment can be measured using gas chromatography in accordance with the method prescribed by the National Tax Agency of Japan (the "National Tax Agency's Prescribed Analytical Methods" issued by the National Tax Agency of Japan).

[0014] The alcohol concentration in the beverage according to this embodiment may be adjusted by increasing or decreasing the amount of ethanol itself added to the beverage according to this embodiment, by increasing or decreasing the amount of ethanol-containing raw materials added to the beverage according to this embodiment, or by increasing or decreasing the amount of raw materials that generate ethanol during the manufacturing process of the beverage according to this embodiment. These adjustments may be made individually or in combination of two or more. When adjusting the alcohol concentration in the beverage according to this embodiment by increasing or decreasing the amount of ethanol-containing raw material added to the beverage according to this embodiment, such ethanol-containing raw material is not particularly limited as long as it is a raw material whose safety as a food product has been confirmed, and examples include raw alcohol, distilled spirits, and fermented products of grains or fruit components (e.g., fruit juice). One type of ethanol-containing raw material may be used alone, or two or more types may be used in combination. Examples of distilled spirits include vodka, shochu, tequila, rum, gin, and whiskey. In one embodiment, the alcohol concentration of the beverage according to this embodiment is adjusted by blending raw alcohol into the beverage according to this embodiment.

[0015] As described above, gin is an example of a distilled spirit that can be incorporated into the beverage according to this embodiment. Gin is a distilled spirit made from grains such as barley, rye, and potatoes, which are saccharified, fermented, and distilled. The distillate is then flavored with botanical components (flavoring components) from herbs, roots, and bark, and contains juniper berries as a botanical component. Therefore, the gin uses botanical components as raw materials and contains at least juniper berries as a botanical component. Other botanical components include, for example, coriander seeds, angelica root, angelica seeds, cardamom seeds, cinnamon, bitter orange peel, lemon peel, or yuzu, green tea, ginger, etc. Other botanical components include the fruits, juices, pulp, peels, and bark of citrus species, such as oranges, grapefruits, lemons, limes, mandarins, yuzu, kabosu, and iyokan. Furthermore, the gin may be a macerated liquor obtained by macerating fruit in alcohol, or a distilled liquor obtained by further distilling the macerated liquor. When macerating fruit in alcohol, the entire fruit may be macerated, or only a part of the fruit, such as the peel, may be macerated. Alternatively, the entire fruit or a part of the fruit, such as the peel, may be cut into appropriate sizes, frozen or crushed, and then macerated in alcohol. In addition, the gin may be a distilled liquor obtained by macerating and distilling lemon peel, for example, and can be a gin made from citrus macerated distilled liquor.

[0016] Examples of beverages related to this embodiment include mixed alcoholic beverages, brewed alcoholic beverages, and distilled alcoholic beverages, with mixed alcoholic beverages being preferred. Mixed alcoholic beverages are a general term for alcoholic beverages that are not brewed alcoholic beverages or distilled alcoholic beverages themselves (for example, chuhai, sours, RTD, RTS, macerated alcoholic beverages, liqueurs, etc.), and such mixed alcoholic beverages include "mixed alcoholic beverages" as defined by Japan's Liquor Tax Law.

[0017] The beverages relating to this embodiment may be classified as liqueurs, spirits, etc. Spirits as defined by the Liquor Tax Law of Japan are alcoholic beverages that do not fall under any of the categories from sake to whiskey and have an extract content of less than 2 degrees (2 w / v%), and also as defined by the Liquor Tax Law A liqueur is defined as an alcoholic beverage made from alcoholic beverages, sugars, and other ingredients (including alcoholic beverages) with an extract content of 2% (2 w / v%) or more.

[0018] The beverage according to this embodiment is a carbonated beverage in which carbon dioxide is injected. The carbon dioxide pressure of the beverage according to this embodiment is not limited as long as the effects of this embodiment are achieved, and can be adjusted as appropriate according to preference. For example, at 20°C, the gas pressure can be 0.05 MPa or higher, 0.1 MPa or higher, etc., while other examples include 0.4 MPa or lower, 0.3 MPa or lower, 0.24 MPa or lower, 0.2 MPa or lower, etc. Non-contradictory combinations of these ranges are also acceptable. For example, ranges such as 0.05 MPa to 0.4 MPa, 0.05 MPa to 0.3 MPa, 0.1 MPa to 0.24 MPa, 0.1 MPa to 0.2 MPa, 0.1 MPa to 0.4 MPa, 0.1 MPa to 0.3 MPa are examples. Preferably, the range is 0.1 MPa to 0.4 MPa, and more preferably, 0.1 MPa to 0.3 MPa.

[0019] The concentration of lemon juice contained in the beverage according to this embodiment is 5 w / v% or less, preferably 3 w / v% or less. The lower limit is not particularly limited, but examples include 0.1 w / v% or more, 0.5 w / v% or more, 1 w / v% or more, etc. These can be inconsistent combinations. For example, 0.1 w / v% to 5 w / v%, 0.5 w / v% to 3 w / v%, 1 w / v% to 3 w / v%, etc. Furthermore, if the lemon juice is concentrated juice rather than straight juice, the amount indicated refers to the value converted to straight juice. The method for converting to straight juice is based on the JAS standard (Fruit This is done using the standard values ​​for sugar content or acidity specific to each fruit, as defined by the Japanese Agricultural Standards for Beverages. Specifically, the sugar content (refractometer reading) or acidity of the sample fruit juice is measured, and the concentration ratio of the fruit juice can be determined by dividing it by the standard value for sugar content or acidity specific to that fruit.

[0020] When the beverage according to this embodiment contains (a1), the concentration of terpinolene is, in order from least to most desirable, 0.07 ppm or more, 0.1 ppm or more, 0.5 ppm or more, 1 ppm or more, 3 ppm or more, and 5 ppm or less. The concentration is above, preferably 7 ppm or less, more preferably 5 ppm or less, and also includes, for example, 3 ppm or less, 1 ppm or less, 0.5 ppm or less, 0.1 ppm or less, etc. They may be in a non-contradictory combination. Preferably 0.07 ppm to 7 ppm, more preferably Examples include 0.1 ppm to 5 ppm, more preferably 1 ppm to 5 ppm, and also, for example, 0.07 ppm~0.1 ppm, 0.1 ppm~0.5 ppm, 0.5 ppm~1 ppm, 1 ppm~3 ppm, 3 ppm~5 ppm Examples include 5 ppm to 7 ppm. A terpinolene concentration of 0.07 ppm or higher enhances the lemon juice flavor in the beverage according to this embodiment. Furthermore, a terpinolene concentration of 7 ppm or lower enhances the lemon juice flavor in the beverage according to this embodiment. This improves the lemon juice flavor in beverages while preventing solvent odors.

[0021] When the beverage according to this embodiment contains (b1) above, the concentration of citronellyl acetate is, in order from most preferred to least preferred, 0.007 ppm or more, 0.01 ppm or more, 0.05 ppm or more, 0.1 ppm or more, and 0.5 ppm or less. The above is 1 ppm or more, while preferably 7 ppm or less, more preferably 5 ppm or less, and further Preferably, it is 1 ppm or less, and also, for example, 0.5 ppm or less, 0.1 ppm or less, 0.05 ppm or less. Examples include levels of 0.01 ppm or less. Non-contradictory combinations of these are also acceptable. Preferably, the concentration is 0.007 ppm to 7 ppm, more preferably 0.01 ppm to 5 ppm, even more preferably 0.01 ppm to 1 ppm, and even more preferably 0.1 ppm to 1 ppm. Other examples include 0.007 ppm to 0.01 ppm, 0.007 ppm to 0.05 ppm, 0.01 ppm to 0.1 ppm, 0.05 ppm to 0.5 ppm, 0.5 ppm to 5 ppm, 1 ppm to 7 ppm, etc. The concentration of citronellyl acetate is 0.007 ppm or higher in the beverage according to this embodiment. The lemon juice flavor is enhanced. Also, the concentration of citronellyl acetate is 7 ppm or less. This embodiment improves the lemon juice flavor in the beverage while preventing the presence of gasoline and oily odors.

[0022] If the beverage according to this embodiment contains (b1), it may further contain terpinolene. In other words, if the beverage according to this embodiment contains (b1), then (b1) is 0.007 ppm or more and 7 ppm or more. Citronellyl acetate and terpinolene may be present in amounts of ppm or less. In this case, the concentration of terpinolene is preferably 0.05 ppm or higher, and also, for example, 0.07 ppm or higher, 0.1 ppm or higher, 0.5 ppm or higher, 1 ppm or higher, 3 ppm or higher, 5 ppm or higher, Examples include levels of 7 ppm or less, 5 ppm or less, 3 ppm or less, 1 ppm or less, 0.5 ppm or less, 0.1 ppm or less, 0.07 ppm or less, etc. These can be inconsistent combinations. For example, 0.05 ppm to 0.07 ppm, 0.07 ppm to 0.1 ppm, 0.1 ppm to 0.5 ppm, 0.5 ppm to 1 ppm, 1 ppm to 3 ppm, 3 ppm to 5 ppm, 5 ppm to 7 ppm, etc. If the beverage according to this embodiment contains (b1) and further contains terpinolene, the lemon juice flavor in the beverage according to this embodiment is improved if the concentration of terpinolene is 0.05 ppm or higher. Also, if the concentration of terpinolene is 7 ppm or lower, the lemon juice flavor in this embodiment is improved. It is expected that this will improve the lemon juice flavor in beverages related to this product while preventing the presence of a solvent odor.

[0023] The concentrations of terpinolene and citronellyl acetate in the beverage according to this embodiment can be measured by methods known in the art, such as methods using GC / MS. Specifically, the concentrations of terpinolene and citronellyl acetate can be measured by stirring the beverage with a stirrer to degas it, extracting it with chloroform, concentrating the target components (terpinolene and citronellyl acetate), and then performing GC / MS analysis on the resulting liquid. The conditions for GC / MS analysis can be as shown in Table 1 below. Furthermore, it is desirable to use an internal standard in this method. In addition, for more accurate concentration measurement, it is desirable to use a calibration curve created based on measurement values ​​of several control samples with known concentrations.

[0024] [Table 1]

[0025] The beverage according to this embodiment may optionally contain other ingredients commonly used in the manufacture of beverages. Such other ingredients may include, for example, acidulants (e.g., tartaric acid, itaconic acid, fumaric acid, adipic acid, acetic acid, citric acid (may be in the form of sodium citrate), malic acid, lactic acid, succinic acid, or their salts), colorants, flavorings, food additives (e.g., foaming and foam retention enhancers, bittering agents, preservatives, antioxidants, thickening and stabilizing agents, emulsifiers, dietary fiber, pH adjusters, various vitamins, ascorbic acid (salt), gluconic acid (salt), etc.) as appropriate.

[0026] The beverage according to this embodiment may or may not contain a sweetening agent. If the beverage according to this embodiment contains a sweetening agent, the amount is not particularly limited, but when expressed as a sweetness level in terms of sucrose, it may be greater than 0, preferably 1 or more, and more preferably 2 or more.

[0027] In this disclosure, "sweetness in sucrose equivalent" refers to the value calculated by the following formula. [Sweetness level] = [Sweetness component content] (g / 100g) × [Relative sweetness level of that sweetness component] The aforementioned "sweetness component content" (g / 100 g) represents the concentration (g / 100 g) of sweetness components contained in 100 g of the beverage according to this embodiment, and the aforementioned "relative sweetness" means the relative strength of sweetness of a particular type of sweetness component, with the sweetness of sucrose at 20°C set to 1. Therefore, the "sweetness" in this embodiment represents the concentration (g / 100 g) of sweetness components converted to sucrose, and does not represent the degree of sweetness as perceived by a person who consumes the beverage according to this embodiment. This is a representation. If the beverage according to this embodiment contains two or more types of sweetening components, the value of "sweetening component content ( / 100 g) × relative sweetness" is calculated for each type of sweetening component, and the sum of the calculated values ​​is taken as the sweetness of the beverage according to this embodiment. The content of sweetening components in the beverage according to this embodiment can be measured by applying known methods such as HPLC or LC-MS.

[0028] In this embodiment, "sweetening component" means a component that can impart sweetness to food and beverages, for example, Sweetening components with a relative sweetness of 0.05 or higher are preferably used. In this embodiment, "sweetening components" include not only sweetening components that are normally used as food additives, but also sweetening components (sucrose, glucose, fructose, etc.) derived from fruit juice, fruit pieces, vegetable juice, vegetable pieces, etc. Examples of sweetening components that are normally used as food additives include crystalline sugars such as monosaccharides such as fructose, glucose, tagatose, and arabinose, disaccharides such as lactose, trehalose, maltose, and sucrose, and polysaccharides such as powdered starch syrup, as well as amorphous sugars such as oligosaccharides such as maltooligosaccharides and galactooligosaccharides, starch syrup, and isomerized liquid sugar (e.g., fructose-glucose liquid sugar). Sugar alcohols such as maltitol, lactitol, sorbitol, mannitol, xylitol, and erythritol can also be mentioned. In addition, high-intensity sweeteners (also called high-intensity sweeteners or artificial sweeteners) such as sucralose, stevia, licorice extract, thaumatin, glycyrrhizin, saccharin, aspartame, and acesulfame K are also suitably used. Furthermore, the sweetening components in this embodiment may be expressed as sugars. In this embodiment, "sugars" refers to "sugars" as defined by the Food Labeling Standards of the Consumer Affairs Agency of Japan, i.e., a general term for monosaccharides and disaccharides, and may include those that overlap with the crystalline sugars, etc. mentioned above. In this embodiment, "sugar-free" refers to a sugar content of less than 0.5 g / 100 mL, which corresponds to "zero sugars" as defined by the Food Labeling Standards.

[0029] If the beverage according to this embodiment contains sugars, the sugar content may be adjusted by increasing or decreasing the amount of monosaccharides and / or disaccharides added to the beverage according to this embodiment, by increasing or decreasing the amount of raw materials containing monosaccharides and / or disaccharides added to the beverage according to this embodiment, or by increasing or decreasing the amount of raw materials that generate monosaccharides and / or disaccharides during the manufacturing process of the beverage according to this embodiment. These adjustments may be made individually or in combination of two or more.

[0030] The sugar content in the beverage according to this embodiment can be measured, for example, by high-performance liquid chromatography. More specifically, first, 1 g of the alcoholic beverage to be used as a sample is hydroxylated After neutralizing with sodium hydroxide and concentrating to dryness, water is added to bring the volume to 50 ml. Then, The filtrate can be filtered through a membrane filter, and the resulting filtrate can be subjected to high-performance liquid chromatography (HCM) analysis to measure the sugar content. The HCM apparatus, detector, column, and conditions can be as follows. Equipment: ICS-6000 (manufactured by Thermo Fisher Scientific) Detector: Pulsed amperometry detector ED (manufactured by Thermo Fisher Scientific) Column: CarboPacPA1 ID 4.0 mm × 250 mm (Thermo Fisher Scientific) (Manufactured by Company K) Column temperature: 32℃ Mobile phase: Solution A; water, Solution B; 0.2 mol / L sodium hydroxide aqueous solution, Solution C; mixture of 0.1 mol / L sodium hydroxide aqueous solution and 0.1 mol / L sodium acetate aqueous 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: 1 mL / min Injection volume: 5 μL

[0031] Examples of acidity in the beverage according to this embodiment include 0.01 w / v% or more, 0.05 w / v% or more, and on the other hand, 2.0 w / v% or less, 1.0 w / v% or less, etc. These can be inconsistent combinations. For example, 0.01 w / v% to 2.0 w / v%, 0.05 w / v% to 1.0 w / v%, etc. Preferably, 0.01 w / v% to 2.0 w / v%, and more preferably. The w / v percentage ranges from 0.05 w / v% to 1.0 w / v%. In this embodiment, acidity is calculated by converting the amount of acid contained in 100 mL of the beverage to citric acid. This is expressed as the Lamb number (calculated as g / 100 mL citric acid, w / v%). This acidity is determined by degassing the carbon dioxide using a conventional method, and then using the method specified in the Japanese Agricultural Standards for Acidity Measurement of Fruit Beverages, specifically the neutralization titration method using a 0.1 mol / L sodium hydroxide standard solution as the alkaline solution. It can be measured using the quantitative formula.

[0032] The beverage according to this embodiment may or may not contain sodium.

[0033] If the beverage according to this embodiment contains sodium, the sodium is not limited as long as the effects of this embodiment are achieved, but examples include sodium citrate, sodium gluconate, disodium succinate, sodium acetate, DL-sodium tartrate, L-sodium tartrate, Sodium derived from sodium lactate, monosodium fumarate, DL-sodium malate, etc. Examples include sodium derived from sodium citrate. It may also be included, for example, as a component of an acidulant. If the beverage according to this embodiment contains sodium, the sodium concentration can be listed in the following order of increasing preference: greater than 0, 100 ppm or more, 200 ppm or more, 300 ppm or more, 350 ppm or more, and so on. On the other hand, in order of increasing preference, examples include 800 ppm or less, 700 ppm or less, 600 ppm or less, 500 ppm or less, 400 ppm or less, and so on. Any non-contradictory combination of these is acceptable. In order of increasing preference, the values ​​greater than 0 are... Examples include concentrations below 800 ppm, 100 ppm to 700 ppm, 200 ppm to 600 ppm, 300 ppm to 500 ppm, and 350 ppm to 400 ppm. If the beverage according to this embodiment contains sodium, the concentration of sodium is greater than 0. This further enhances the lemon juice flavor in the beverage according to this embodiment. Furthermore, the sodium concentration being 700 ppm or less also enhances the lemon juice flavor in the beverage according to this embodiment. On the other hand, it prevents the saltiness from becoming too strong.

[0034] The sodium concentration in the beverage according to this embodiment can be measured by a standard method in the art. In this case, for more accurate concentration measurement, it is desirable to use a calibration curve created based on measurement values ​​of several control samples with known concentrations.

[0035] The pH of the beverage according to this embodiment does not affect the effects of this embodiment or the results of the examples described later, but is not limited as long as the effects of this embodiment are achieved. For example, values ​​at 20°C include 2.5 or higher, 3.0 or higher, etc., while values ​​of 4.5 or lower, 4.0 or lower, 3.5 or lower, etc., are also possible. Non-contradictory combinations of these values ​​are also acceptable. For example, 2.5-4.5, 2.5-4.0, 3.0-3.5, etc. Preferably, it is 2.5-4.5, and more preferably 2.5-4.0.

[0036] The beverage according to this embodiment is a packaged beverage. The container used can be any container that is normally used for filling beverages, such as metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc. Preferably, metal cans or barrels. Examples include containers, plastic bottles (e.g., PET bottles), and glass bottles.

[0037] Another aspect of this disclosure is, This is a method for producing a bottled alcoholic carbonated beverage containing 5 w / v% or less of lemon juice, comprising the following steps (A1) or (B1). (A1) A step to set the concentration of terpinolene in the beverage to 0.07 ppm or more and 7 ppm or less. (B1) A step to set the concentration of citronellyl acetate in the beverage to 0.007 ppm or more and 7 ppm or less.

[0038] The concentration of terpinolene in the beverage in step (A1) can be adjusted, for example, by adding terpinolene or by increasing or decreasing the amount of raw material containing terpinolene.

[0039] The adjustment of the concentration of citronellyl acetate in the beverage in step (B1) is, for example, by using citronellyl acetate. This can be achieved by adding tronellyl or by increasing or decreasing the amount of raw materials containing citronellyl acetate.

[0040] Details of the technical features of the manufacturing method according to this embodiment are provided by reference to the previously described embodiments. For example, in the manufacturing method according to this embodiment, step (B1) may be a step in which the concentration of citronellyl acetate in the beverage is set to 0.007 ppm or more and 7 ppm or less, and the concentration of terpinolene in the beverage is set to 0.05 ppm or more and 7 ppm or less. Furthermore, the manufacturing method according to this embodiment may include a step of incorporating a sweetening agent. Furthermore, the manufacturing method according to this embodiment may include a step of adjusting the alcohol concentration in the beverage to 1 v / v% or more and less than 9 v / v%. Furthermore, the manufacturing method according to this embodiment involves adding sodium and reducing its concentration in the beverage to 700 ppm or less. The following steps may be included.

[0041] Another aspect of this disclosure is, This is a terpinolene-containing agent that enhances the lemon flavor in bottled alcoholic carbonated beverages containing 5 w / v% or less of lemon juice.

[0042] Details of the technical features of the improver according to this embodiment are provided by reference to the previously described embodiments. For example, the improving agent according to this embodiment contains terpinolene in a quantity of 0.07 ppm to 7 ppm in the beverage. It may be contained in the following concentrations:

[0043] Another aspect of this disclosure is, This is a lemon juice flavor enhancer for bottled alcoholic carbonated beverages containing 5 w / v% or less of lemon juice, and contains citronellyl acetate.

[0044] Details of the technical features of the improver according to this embodiment are provided by reference to the previously described embodiments. For example, the improving agent according to this embodiment contains citronellyl acetate in a quantity of 0.007 ppm or more in the beverage. It may be contained at a concentration of ppm or less. Furthermore, the improver according to this embodiment may contain terpinolene. Furthermore, the improving agent according to this embodiment contains terpinolene in the beverage at a concentration of 0.05 ppm to 7 ppm. It may be contained at the following concentrations.

[0045] Another aspect of this disclosure is, A method for improving the lemon juice flavor in a bottled alcoholic carbonated beverage containing 5 w / v% or less of lemon juice, The process includes adding terpinolene to the beverage, It is a method.

[0046] Details of the technical features of the method relating to this embodiment are provided by reference to the previously described embodiments. For example, the method according to this embodiment may include a step of making the beverage contain terpinolene, wherein the concentration of terpinolene in the beverage is 0.07 ppm or more and 7 ppm or less. The concentration of terpinolene in the beverage can be adjusted, for example, by adding terpinolene or by increasing or decreasing the amount of terpinolene-containing raw materials used.

[0047] Another aspect of this disclosure is, A method for improving the lemon juice flavor in a bottled alcoholic carbonated beverage containing 5 w / v% or less of lemon juice, The process includes adding citronellyl acetate to the beverage, It is a method.

[0048] Details of the technical features of the method relating to this embodiment are provided by reference to the previously described embodiments. For example, the method according to this embodiment may include a step of making the beverage contain citronellyl acetate, wherein the concentration of citronellyl acetate in the beverage is 0.007 ppm or more and 7 ppm or less. The concentration of citronellyl acetate in the beverage can be adjusted, for example, by adding citronellyl acetate or by increasing or decreasing the amount of raw materials containing citronellyl acetate. Furthermore, the method according to this embodiment may include a step of including terpinolene in the beverage. Furthermore, the method according to this embodiment may include a step of making the beverage contain terpinolene, wherein the concentration of terpinolene in the beverage is 0.05 ppm or more and 7 ppm or less. The concentration of terpinolene in the beverage can be adjusted, for example, by adding terpinolene or by increasing or decreasing the amount of terpinolene-containing raw materials used. [Examples]

[0049] The present disclosure will be further described below using examples, but the present disclosure is not limited to these examples.

[0050] <Test Example 1> Effect of terpinolene on improving the taste of lemon juice (Sample manufacturing) In test plot 0, a base liquid with 3 w / v% lemon juice and 5 v / v% alcohol concentration was used, with a sweetness level of 3 ( Bottled alcoholic carbonated beverage adjusted to an acidity of 0.35 w / v% (citric acid equivalent) (in terms of sucrose) We manufactured a product (without added fragrance). Samples were prepared by adjusting the terpinolene content in the beverage of Test Group 0 to the concentrations shown in Table 2 below, for Test Groups 1 to 4. Furthermore, the pH of all beverages remained at 3.2 both before and after the addition of terpinolene. Furthermore, the beverage contains sodium citrate, and the sodium in the beverage originates solely from the sodium citrate, resulting in a sodium concentration of 375 ppm. It was adjusted to achieve that. Furthermore, terpinolene was naturally present in the lemon juice. Therefore, in test plot 0, although no terpinolene was added, the concentration of terpinolene in the beverage was 0.05 ppm.

[0051] (evaluation) The sensory evaluation was conducted by six panelists equipped with trained sensory discrimination abilities. The lemon juice sensation in test plot 0 was set to 1, and comparative sensory evaluation was performed on a 5-point scale of 1, 2, 3, 4, and 5 in comparison to this.

[0052] (result) The mean and standard deviation are shown in the "Evaluation" column of Table 2. The following was found in the manufactured samples. By adjusting the terpinolene content to 0.1 ppm or higher, the lemon juice flavor can be improved. I found out that it is possible. On the other hand, when the terpinolene content was adjusted to 10 ppm, it was found that while the lemon juice flavor was improved, the solvent odor became more noticeable.

[0053] [Table 2]

[0054] <Test Example 2> Effect of citronellyl acetate on improving the taste of lemon juice (Sample manufacturing) In test plot 0, a base liquid with 3 w / v% lemon juice and 5 v / v% alcohol concentration was used, with a sweetness level of 3 ( Bottled alcoholic carbonated beverage adjusted to an acidity of 0.35 w / v% (citric acid equivalent) (in terms of sucrose) We manufactured a product (without added fragrance). For Test Groups 5 through 8, samples were prepared by adjusting the citronellyl acetate concentration in the beverage from Test Group 0 to the concentrations shown in Table 3 below. Furthermore, the pH of all beverages remained at 3.2 both before and after the addition of citronellyl acetate. Furthermore, the beverage contains sodium citrate, and the sodium in the beverage originates solely from the sodium citrate, resulting in a sodium concentration of 375 ppm. It was adjusted to achieve that. Furthermore, terpinolene was naturally present in the lemon juice. Therefore, in test plot 0, although no terpinolene was added, the concentration of terpinolene in the beverage was 0.05 ppm.

[0055] (evaluation) The sensory evaluation was conducted by six panelists equipped with trained sensory discrimination abilities. The lemon juice sensation in test plot 0 was set to 1, and comparative sensory evaluation was performed on a 5-point scale of 1, 2, 3, 4, and 5 in comparison to this.

[0056] (result) The mean and standard deviation are shown in the "Evaluation" column of Table 3. The following was found in the manufactured samples. It was found that adjusting the citronellyl acetate content to 0.01 ppm or higher can improve the lemon juice flavor. On the other hand, when the citronellyl acetate content was adjusted to 10 ppm, the lemon juice flavor was improved, but the gasoline and oily odors became more noticeable.

[0057] [Table 3]

[0058] <Test Example 3> Effects of terpinolene and citronellyl acetate on improving the lemon juice flavor (Sample manufacturing) In test plot 0, a base liquid with 3 w / v% lemon juice and 5 v / v% alcohol concentration was used, with a sweetness level of 3 ( Bottled alcoholic carbonated beverage adjusted to an acidity of 0.35 w / v% (citric acid equivalent) (in terms of sucrose) We manufactured a product (without added fragrance). For Test Groups 9 to 11, samples were prepared by adjusting the concentration of terpinolene and citronellyl acetate in the beverage from Test Group 0 to the concentrations shown in Table 4 below. Furthermore, the pH of all beverages remained at 3.2 both before and after the addition of terpinolene and citronellyl acetate. there were. Furthermore, the beverage contains sodium citrate, and the sodium in the beverage originates solely from the sodium citrate, resulting in a sodium concentration of 375 ppm. It was adjusted to achieve that. Furthermore, terpinolene was naturally present in the lemon juice. Therefore, in test plot 0, although no terpinolene was added, the concentration of terpinolene in the beverage was 0.05 ppm.

[0059] (evaluation) The sensory evaluation was conducted by six panelists equipped with trained sensory discrimination abilities. The lemon juice sensation in test plot 0 was set to 1, and comparative sensory evaluation was performed on a 5-point scale of 1, 2, 3, 4, and 5 in comparison to this.

[0060] (result) The mean and standard deviation are shown in the "Evaluation" column of Table 4. The following was found in the manufactured samples. Adjust the concentrations of terpinolene and citronellyl acetate to 0.1 ppm and 0.01 ppm, respectively. It was found that this naturally improves the lemon juice flavor. Furthermore, it was found that adjusting the terpinolene and citronellyl acetate concentrations to 1 ppm and 0.1 ppm, respectively, and 5 ppm and 1 ppm, respectively, significantly enhances the lemon juice flavor.

[0061] [Table 4]

[0062] <Test Example 4> Effect of sweetening components on improving the taste of lemon juice (Sample manufacturing) In test plot 12C, a base solution with 3 w / v% lemon juice and 5 v / v% alcohol concentration was prepared with an acidity of 0.35. We manufactured a bottled alcoholic carbonated beverage (without flavorings) adjusted to w / v% (citric acid equivalent). Unlike the previously mentioned samples, this beverage is sugar-free (no added sweeteners). For Test Group 12, samples were prepared by adjusting the concentration of terpinolene and citronellyl acetate in the beverage of Test Group 12C to the levels shown in Table 5 below. Furthermore, the pH of all beverages remained at 3.2 both before and after the addition of terpinolene and citronellyl acetate. there were. Furthermore, the beverage contains sodium citrate, and the sodium in the beverage originates solely from the sodium citrate, resulting in a sodium concentration of 375 ppm. It was adjusted to achieve that. Furthermore, terpinolene was naturally present in the lemon juice. Therefore, in test plot 12C, although no terpinolene was added, the concentration of terpinolene in the beverage was 0.05 ppm.

[0063] (evaluation) The sensory evaluation was conducted by six panelists equipped with trained sensory discrimination abilities. Furthermore, the evaluation of test section 9 in the aforementioned test example 3 was "2.5 ± 0.4," but here it was set to 5. For test section 12, the evaluation of test section 12C was set to 1, and comparative sensory evaluation was performed on a 5-point scale of 1, 2, 3, 4, and 5 in comparison to this.

[0064] (result) The mean and standard deviation are shown in the "Evaluation" column of Table 5. The following was found in the manufactured samples. From the results of both test plot 12C and test plot 12, it was found that even in sugar-free beverages, adjusting the terpinolene and citronellyl acetate levels to 0.1 ppm and 0.01 ppm, respectively, enhances the lemon juice flavor. It was found that it naturally improved.

[0065] [Table 5]

[0066] <Test Example 5> Effect of Alcohol Concentration on Improving Lemon Juice Flavor (Sample manufacturing) In test plot 13C, a base solution with 3 w / v% lemon juice and 1 v / v% alcohol concentration was prepared, with a sweetness level of 3. Bottled alcoholic carbonated beverage (sucrose equivalent), acidity adjusted to 0.35 w / v% (citric acid equivalent) We manufactured a product (without fragrance). For Test Group 13, samples were prepared by adjusting the concentration of terpinolene and citronellyl acetate in the beverage of Test Group 13C to the levels shown in Table 6 below. In test plot 14C, a base liquid with 3 w / v% lemon juice and 7 v / v% alcohol concentration was used, with a sweetness level of 3. Bottled alcoholic carbonated beverage (sucrose equivalent), acidity adjusted to 0.35 w / v% (citric acid equivalent) We manufactured a product (without fragrance). For Test Group 14, samples were prepared by adjusting the concentration of terpinolene and citronellyl acetate in the beverage of Test Group 14C to the levels shown in Table 6 below. In test plot 15C, a base liquid with 3 w / v% lemon juice and 9 v / v% alcohol concentration was used, with a sweetness level of 3. Bottled alcoholic carbonated beverage (sucrose equivalent), acidity adjusted to 0.35 w / v% (citric acid equivalent) We manufactured a product (without fragrance). For Test Section 15, samples were prepared by adjusting the concentration of terpinolene and citronellyl acetate in the beverage of Test Section 15C to the levels shown in Table 6 below. Furthermore, the pH of all beverages remained at 3.2 both before and after the addition of terpinolene and citronellyl acetate. there were. Furthermore, the beverage contains sodium citrate, and the sodium in the beverage originates solely from the sodium citrate, resulting in a sodium concentration of 375 ppm. It was adjusted to achieve that. Furthermore, terpinolene was naturally present in the lemon juice. Therefore, in test plots 13C, 14C, and 15C, although no terpinolene was added, the concentration of terpinolene in the beverage was 0.05 ppm.

[0067] (evaluation) The sensory evaluation was conducted by six panelists equipped with trained sensory discrimination abilities. We also evaluated whether or not participants experienced any unpleasant symptoms from alcohol while consuming it. Furthermore, the evaluation of test section 9 in the aforementioned test example 3 was "2.5 ± 0.4," but here it was set to 5. For test section 13, the evaluation of test section 13C was set to 1, and comparative sensory evaluation was performed on a 5-point scale of 1, 2, 3, 4, and 5 in comparison to this. For test section 14, the evaluation of test section 14C was set to 1, and comparative sensory evaluation was performed on a 5-point scale of 1, 2, 3, 4, and 5 in comparison to this. For test plot 15, the evaluation of test plot 15C was set to 1, and comparative sensory evaluation was performed on a 5-point scale of 1, 2, 3, 4, and 5 in comparison to this.

[0068] (result) The mean and standard deviation are shown in the "Evaluation" column of Table 6. The following was found in the manufactured samples. Even at alcohol concentrations of 1 v / v% and 7 v / v%, adjusting the terpinolene and citronellyl acetate concentrations to 0.1 ppm and 0.01 ppm, respectively, naturally enhances the lemon juice flavor. I understand. On the other hand, when the alcohol concentration is 9 v / v%, adjusting the terpinolene and citronellyl acetate concentrations to 0.1 ppm and 0.01 ppm, respectively, naturally enhances the lemon juice flavor. However, some commented that the alcohol taste was strong. In addition, five out of the six panelists experienced discomfort from the alcohol while drinking it.

[0069] [Table 6]

[0070] <Test Example 6> Effect of sodium ion concentration on improving the taste of lemon juice (Sample manufacturing) In test plot 16C, a base solution with 3 w / v% lemon juice and 5 v / v% alcohol concentration was used, with a sweetness level of 3. Bottled alcoholic carbonated beverage (sucrose equivalent), acidity adjusted to 0.35 w / v% (citric acid equivalent) A product (without added flavorings) was manufactured. Furthermore, the beverage was made sodium-free. For Test Group 16, samples were prepared by adjusting the concentration of terpinolene and citronellyl acetate in the beverage of Test Group 16C to the levels shown in Table 7 below. In test plot 17C, a base solution with 3 w / v% lemon juice and 5 v / v% alcohol concentration was used, with a sweetness level of 3. Bottled alcoholic carbonated beverage (sucrose equivalent), acidity adjusted to 0.35 w / v% (citric acid equivalent) A beverage (without flavorings) was manufactured. Furthermore, this beverage contains sodium citrate, and the sodium in the beverage originates solely from the sodium citrate. The beverage was adjusted to have a sodium concentration of 300 ppm. For Test Group 17, samples were prepared by adjusting the concentration of terpinolene and citronellyl acetate in the beverage of Test Group 17C to the levels shown in Table 7 below. In test plot 18C, a base liquid with 3 w / v% lemon juice and 5 v / v% alcohol concentration was used, with a sweetness level of 3. Bottled alcoholic carbonated beverage (sucrose equivalent), acidity adjusted to 0.35 w / v% (citric acid equivalent) A beverage (without flavorings) was manufactured. Furthermore, this beverage contains sodium citrate, and the sodium in the beverage originates solely from the sodium citrate. The beverage was adjusted to have a sodium concentration of 700 ppm. For Test Group 18, samples were prepared by adjusting the concentration of terpinolene and citronellyl acetate in the beverage of Test Group 18C to the levels shown in Table 7 below. In test plot 19C, a base liquid with 3 w / v% lemon juice and 5 v / v% alcohol concentration was used, with a sweetness level of 3. Bottled alcoholic carbonated beverage (sucrose equivalent), acidity adjusted to 0.35 w / v% (citric acid equivalent) A beverage (without flavorings) was manufactured. Furthermore, this beverage contains sodium citrate, and the sodium in the beverage originates solely from the sodium citrate. The beverage was adjusted to have a sodium concentration of 1000 ppm. In test plot 19, terpinolene and citronellyl acetate were found in the beverage of test plot 19C, as shown below. Samples were prepared by adjusting the concentrations to those shown in Table 7. Furthermore, terpinolene was naturally present in the lemon juice. Therefore, in test plots 16C, 17C, 18C, and 19C, although no terpinolene was added, the concentration of terpinolene in the beverage was 0.05 ppm.

[0071] (evaluation) The sensory evaluation was conducted by six panelists equipped with trained sensory discrimination abilities. We also evaluated whether or not participants experienced any unpleasant symptoms from alcohol while consuming it. Furthermore, the evaluation of test group 9 in the aforementioned test example 3 was "2.5 ± 0.4", but here it was set to 5. As previously explained, the acidulant in test group 9 was an acidulant containing sodium citrate, and the sodium in the beverage originated solely from this sodium citrate. The beverage was adjusted to have a sodium concentration of 375 ppm. For test section 16, the evaluation of test section 16C was set to 1, and comparative sensory evaluation was performed on a 5-point scale of 1, 2, 3, 4, and 5 in comparison to this. For test section 17, the evaluation of test section 17C was set to 1, and comparative sensory evaluation was performed on a 5-point scale of 1, 2, 3, 4, and 5 in comparison to this. For test plot 18, the evaluation of test plot 18C was set to 1, and comparative sensory evaluation was performed on a 5-point scale of 1, 2, 3, 4, and 5 in comparison to this. For test section 19, the evaluation of test section 19C was set to 1, and comparative sensory evaluation was performed on a 5-point scale of 1, 2, 3, 4, and 5 in comparison to this.

[0072] (result) The mean and standard deviation are shown in the "Evaluation" column of Table 7. The following was found in the manufactured samples. Even without sodium, terpinolene and citronellyl acetate are present at 0.1 ppm each. It was found that adjusting the concentration to 0.01 ppm improved the lemon juice flavor. Additionally, comments were received indicating that the acidity was strong. Furthermore, it was found that even with a sodium concentration of 300 ppm, adjusting the terpinolene and citronellyl acetate concentrations to 0.1 ppm and 0.01 ppm, respectively, improved the lemon juice flavor. Comments were also received indicating a strong acidity. Furthermore, it was found that even with a sodium concentration of 700 ppm, adjusting the terpinolene and citronellyl acetate concentrations to 0.1 ppm and 0.01 ppm, respectively, improved the lemon juice flavor. Comments were also received indicating reduced acidity and a more full-bodied taste. On the other hand, when the sodium concentration is 1000 ppm, adjusting the terpinolene and citronellyl acetate concentrations to 0.1 ppm and 0.01 ppm, respectively, improves the lemon juice flavor. It was found that all six panelists also felt the drink was too salty while they were drinking it.

[0073] [Table 7]

Claims

1. A bottled alcoholic carbonated beverage containing 5 w / v% or less lemon juice, which contains either (a1) or (b1) below. (a1) Terpinolene between 0.07 ppm and 7 ppm (b1) Citronellyl acetate, 0.007 ppm to 7 ppm

2. The above (b1) is citronellyl acetate at a concentration of 0.007 ppm to 7 ppm, and 0.05 ppm to 7 ppm The beverage according to claim 1, wherein the following terpinolene is present.

3. A beverage according to claim 1 or 2, which contains a sweetening agent.

4. The beverage according to claim 1 or 2, wherein the alcohol concentration is 1 v / v% or more and less than 9 v / v%.

5. A beverage according to claim 1 or 2, which contains sodium, with a concentration of 700 ppm or less. 。

6. A method for producing a bottled alcoholic carbonated beverage containing 5 w / v% or less of lemon juice, comprising the following steps (A1) or (B1). (A1) A step to set the concentration of terpinolene in the beverage to 0.07 ppm or more and 7 ppm or less. (B1) A step to set the concentration of citronellyl acetate in the beverage to 0.007 ppm or more and 7 ppm or less.

7. The above step (B1) is a step in which the concentration of citronellyl acetate in the beverage is set to 0.007 ppm or more and 7 ppm or less, and the concentration of terpinolene in the beverage is set to 0.05 ppm or more and 7 ppm or less. The manufacturing method according to claim 6.

8. A terpinolene-containing agent that enhances the lemon flavor in bottled alcoholic carbonated beverages containing 5 w / v% or less of lemon juice.

9. The claim states that the terpinolene is contained in the beverage at a concentration of 0.07 ppm or more and 7 ppm or less. The improver described in item 8.

10. A lemon juice flavor enhancer containing citronellyl acetate in bottled alcoholic carbonated beverages containing 5 w / v% or less of lemon juice.

11. The improver according to claim 10, wherein the citronellyl acetate is contained in the beverage at a concentration of 0.007 ppm or more and 7 ppm or less.

12. The improving agent according to claim 10 or 11, comprising terpinolene.

13. The claim states that the terpinolene is contained in the beverage at a concentration of 0.05 ppm or more and 7 ppm or less. The improver described in item 12.

14. A method for improving the lemon juice flavor in a bottled alcoholic carbonated beverage containing 5 w / v% or less of lemon juice, The process includes adding terpinolene to the beverage, method.

15. The method according to claim 14, wherein the step of including terpinolene in the beverage includes the step of making the concentration of terpinolene in the beverage 0.07 ppm or more and 7 ppm or less.

16. A method for improving the lemon juice flavor in a bottled alcoholic carbonated beverage containing 5 w / v% or less of lemon juice, The process includes adding citronellyl acetate to the beverage, method.

17. The method according to claim 16, wherein the step of including citronellyl acetate in the beverage includes the step of setting the concentration of citronellyl acetate in the beverage to 0.007 ppm or more and 7 ppm or less.

18. The method according to claim 16 or 17, comprising the step of containing terpinolene in the beverage.

19. The method according to claim 18, wherein the step of including terpinolene in the beverage includes the step of setting the concentration of terpinolene in the beverage to 0.05 ppm or more and 7 ppm or less.

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