A carbonated beverage in a container containing an organic acid and a plant juice and / or a plant flavoring agent

Abstract

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

Description

Technical Field

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

Background Art

[0002] Organic acids such as acetic acid have been reported to have various health effects such as reduction of blood cholesterol, hypertension, diabetes, and prevention of obesity, and the need for their intake is increasing. Due to the recent trend of increased health consciousness, many soft drinks containing these organic acids are commercially available. However, the unique irritation of organic acids (e.g., irritating odor), intermediate metabolites such as ethanol and acetaldehyde generated in the production of organic acids such as acetic acid, and aroma components such as lower fatty acid esters such as ethyl acetate similar to the irritating aroma of these organic acids may interfere with palatability.

[0003] Such aroma components are also generated from plants such as vegetables and fruits. Therefore, when humans smell these odors, they unconsciously associate them with those derived from plants. These aroma components are known to be generated by the metabolism of sugars and other components contained in vegetables and fruits by yeasts, acetic acid bacteria, etc., the generation of ethylene gas, ripening, after-ripening, harvesting, storage, transportation, and other stimuli and stresses. This is observed not only in climacteric-type vegetables and fruits but also in non-climacteric-type vegetables and fruits.

[0004] Therefore, based on their experience, when humans feel the aroma of organic acids such as acetic acid, lower fatty acid esters such as ethyl acetate similar to the irritating aroma of these organic acids, and intermediate metabolites such as ethanol and acetaldehyde, they feel it as an odor coming from the quality of vegetables and fruits in a state of being past their prime, damaged, overripe, or aged (hereinafter sometimes referred to as putrid odor), and there has been a problem that it is recognized as having poor palatability.

[0005] Furthermore, while soft drinks containing organic acids, including acetic acid, along with vegetables, fruits, or their juices are commercially available, the presence of these organic acids can cause a rotten smell due to the aforementioned aromatic components, even if the vegetables, fruits, or their juices are at their peak ripeness and have not been spoiled or stressed. This can lead consumers to perceive the vegetables or fruits as being of poor quality and avoid them, creating a problem.

[0006] Regarding undesirable odors derived from plants, Patent Document 1 discloses a packaged fruit juice beverage containing anthocyanins that has a natural fruitiness and an optimal balance of sweetness and acidity while suppressing discoloration and deterioration odor of the contents over time, as well as a method for producing the same, and a technology that provides an inhibitor of discoloration and deterioration odor in packaged fruit juice beverages and a method for inhibiting the same. Patent Document 2 discloses a technology that provides a method for masking the deterioration odor of citrus after deterioration over time in citrus beverages. Patent Document 3 discloses a technology that provides a method for incorporating a composition for suppressing deterioration of flavor or aroma, which contains an extract and / or a purified product thereof, into food and beverages.

[0007] However, these disclosed technologies were effective against the deterioration of flavor that occurs during storage or over time in beverages and food products, and were not technologies for controlling flavor immediately after production.

[0008] Furthermore, Patent Document 4 discloses a technology for providing a more palatable carbonated beverage in which the bitterness and irritation characteristic of carbon dioxide gas in carbonated beverages are mitigated. Patent Document 5 discloses a technology for providing a method for suppressing the carbonation irritation of a carbonated beverage, which includes a step of blending acetic acid into the raw materials. However, there is no description in these documents that suggests or motivates the problems of the present application or their solutions.

[0009] Furthermore, Non-Patent Document 1 states that "apple cider vinegar mixed with carbonated water" and Non-Patent Document 2 states that "refreshing apple" were on the market before the filing of this application. However, there is no description that suggests or motivates the problem or solution of this application. [Prior art documents] [Non-patent literature]

[0010] [Non-Patent Document 1] Ito En, Press Release, February 18, 2021: "VINEGAR SODA Apple Vinegar Sparkling Drink" to be released on March 8th (Monday) https: / / prtimes.jp / main / html / rd / p / 000000059.000046014.html [Non-Patent Document 2] Noevir Group, Press Release, June 2, 2017, "Vinegar x Carbonation for a Deliciously Fizzy Drink: Apple Vinegar Carbonated Beverage Launched in the 'Sukkiri' Series" https: / / www.atpress.ne.jp / news / 129703 [Patent Documents]

[0011] [Patent Document 1] Japanese Patent Publication No. 2016-214133 [Patent Document 2] Japanese Patent Publication No. 2019-37172 [Patent Document 3] Japanese Patent Publication No. 2020-156403 [Patent Document 4] Japanese Patent Publication No. 2018-99089 [Patent Document 5] Japanese Patent Publication No. 2020-31615 [Overview of the project] [Problems that the invention aims to solve]

[0012] The problem to be solved by the present invention is to provide a technology for modifying a bottled beverage containing organic acids, including acetic acid, and plant juice and / or plant flavorings, so that these organic acids, ethyl acetate, acetaldehyde, and other aromatic components are not perceived as rotten odors, but rather as desirable plant flavors that do not exhibit these characteristics. [Means for solving the problem]

[0013] In light of the above circumstances, the inventors conducted diligent research and, as a result, discovered a novel finding that the above problems could be easily solved simultaneously by focusing on the flavor-modifying effect of carbon dioxide, which is not present in conventional technology. Based on this finding, the inventors further diligently conducted research and completed the following invention.

[0014] In other words, the present invention is the following <1> ~ <11> This provides... <1> A packaged carbonated beverage containing organic acids and plant juices and / or plant flavorings, satisfying the following conditions (1) to (4). (1) The total content of organic acids is 0.1 w / v% or more. (2) The gas pressure of carbon dioxide at the time of filling per 1 w / v% of organic acid is 2.5 GV or more and 25 GV or less. (3) The sweetness level, calculated in terms of sucrose, is between 1 and 30. (4) The sugar-acid ratio is between 1 and 50. <2> The organic acid is at least one selected from the group consisting of acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid. <1> The carbonated beverage in the container described above. <3> The following (5) is further satisfied: <1> or <2> The carbonated beverage in the container described above. (5) Contains 0.05 ppm or more of ethyl acetate, and the gas pressure of carbon dioxide at the time of filling per 1 ppm of ethyl acetate is 0.00003 GV or more and 100 GV or less. <4> The container-packed carbonated beverage according to any one of <1> to <3>, further satisfying the following (6). (6) It contains 0.01 ppm or more of acetaldehyde, and the gas pressure at the time of filling carbon dioxide gas per 1 ppm of acetaldehyde is 0.00003 GV or more and 500 GV or less. <5> The container-packed carbonated beverage according to any one of <1> to <4>, containing a high-intensity sweetener. <6> The container-packed carbonated beverage according to any one of <1> to <5>, containing a juice of a plant. <7> The container-packed carbonated beverage according to <6>, wherein the content of the juice of the plant per 1 w / v% of the organic acid (straight conversion, v / v%) is 1.25 v / v% or more and 500 v / v% or less. <8> The container-packed carbonated beverage according to any one of <1> to <7>, containing ethyl isovalerate and / or 2,3-pentanedione, and the content in the container-packed carbonated beverage is as follows. The content of ethyl isovalerate is 0.1 ppb or more and 20000 ppb or less. The content of 2,3-pentanedione is 0.01 ppb or more and 2000 ppb or less. <9> A method for producing a container-packed carbonated beverage according to any one of <1> to <8>, which is a container-packed carbonated beverage containing an organic acid, a juice of a plant, and / or a plant flavor fragrance, and satisfies the following (1) to (4). (1) The total content of the organic acid is 0.1 w / v% or more. (2) The gas pressure at the time of filling carbon dioxide gas per 1 w / v% of the organic acid is 2.5 GV or more and 25 GV or less. (3) The sweetness degree in terms of sucrose conversion is 1 or more and 30 or less. (4) The sugar-acid ratio is 1 or more and 50 or less. <10> A method for suppressing the putrid odor of a container-packed carbonated beverage according to any one of <1> to <8>, which is a container-packed carbonated beverage containing an organic acid, a juice of a plant, and / or a plant flavor fragrance, and satisfies the following (1) to (4). (1) The total content of organic acids is 0.1 w / v% or more. (2) The gas pressure of carbon dioxide at the time of filling per 1 w / v% of organic acid is 2.5 GV or more and 25 GV or less. (3) The sweetness level, calculated in terms of sucrose, is between 1 and 30. (4) The sugar-acid ratio is between 1 and 50. <11> A method for suppressing the rotten odor of a bottled beverage containing organic acids and plant juices and / or plant flavorings, comprising adjusting the gas pressure of carbon dioxide at the time of filling so that the amount of carbon dioxide per 1 w / v% of organic acid is 2.5 GV or more and 25 GV or less.

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

[10] . [1] A bottled carbonated beverage containing acetic acid and plant juice and / or plant flavorings, satisfying the following conditions [1] to [4]. [1] Contains 0.1 w / v% or more of acetic acid. [2] The gas pressure of carbon dioxide at the time of filling is 2.5 GV or more and 25 GV or less per 1 w / v% of acetic acid. [3] The sweetness level, calculated in terms of sucrose, is between 1 and 30. [4] The sugar-acid ratio is between 1 and 50. [2] A packaged carbonated beverage as described in [1], further satisfying the following [5]. [5] Contains 0.05 ppm or more of ethyl acetate, and the gas pressure of carbon dioxide at the time of filling per 1 ppm of ethyl acetate is 0.00003 GV or more and 100 GV or less. [3] A packaged carbonated beverage as described in [1] or [2], further satisfying the following [6]. [6] Contains 0.01 ppm or more of acetaldehyde, and the gas pressure of carbon dioxide at the time of filling is 0.00003 GV or more and 500 GV or less per 1 ppm of acetaldehyde. [4] A packaged carbonated beverage containing a high-intensity sweetener, as described in any of [1] to [3]. [5] A bottled carbonated beverage containing plant juice, as described in any of [1] to [4]. [6] A bottled carbonated beverage as described in [5], wherein the plant juice content (straight equivalent, v / v%) per 1 w / v% of acetic acid is 1.25 v / v% or more and 500 v / v% or less. [7] A packaged carbonated beverage according to any one of [1] to [6], which contains ethyl isovalerate and / or 2,3-pentanedione, the amount of which is as follows in the packaged carbonated beverage. The ethyl isovalerate content is between 0.1 ppb and 20,000 ppb. The 2,3-pentanedione content is between 0.01 ppb and 2000 ppb. [8] A method for producing a packaged carbonated beverage according to any one of [1] to [7], wherein the packaged carbonated beverage contains acetic acid and plant juice and / or plant flavorings, and satisfies the following conditions [1] to (4). [1] Contains 0.1 w / v% or more of acetic acid. [2] The gas pressure of carbon dioxide at the time of filling is 2.5 GV or more and 25 GV or less per 1 w / v% of acetic acid. [3] The sweetness level, calculated in terms of sucrose, is between 1 and 30. [4] The sugar-acid ratio is between 1 and 50. [9] A method for suppressing the rotten odor of a bottled carbonated beverage according to any of [1] to [7], which contains acetic acid and plant juice and / or plant flavorings, and satisfies the following conditions [1] to [4]. [1] Contains 0.1 w / v% or more of acetic acid. [2] The gas pressure of carbon dioxide at the time of filling is 2.5 GV or more and 25 GV or less per 1 w / v% of acetic acid. [3] The sweetness level, calculated in terms of sucrose, is between 1 and 30. [4] The sugar-acid ratio is between 1 and 50.

[10] A method for suppressing the rotten smell of a bottled beverage containing acetic acid and plant juice and / or plant flavorings, A method comprising adjusting the gas pressure of carbon dioxide at the time of filling per 1 w / v% of acetic acid to be between 2.5 GV and 25 GV. [Effects of the Invention]

[0016] According to the present invention, in a packaged beverage containing organic acids, including acetic acid, and plant juice and / or plant-based flavorings, a technique is provided to modify these organic acids, ethyl acetate, acetaldehyde, and other aromatic components so that they are not perceived as rotten odors, but rather as desirable fresh plant flavors that do not exhibit these characteristics. [Modes for carrying out the invention]

[0017] In this specification, when specifying multiple upper and / or lower limits for a numerical range, even if not explicitly stated, the specification of a numerical range obtained by combining at least the maximum value of the upper limit and the minimum value of the lower limit shall be directly stated, and furthermore, all numerical ranges obtainable by combining any upper limit from among the upper limits and any lower limit from among the lower limits shall be directly stated. In addition, in this specification, a numerical range connected by "~" means a numerical range that includes the numbers before and after "~" as the lower and upper limits. If multiple lower limits and multiple upper limits are shown separately, any lower and upper limits may be selected and connected by "~".

[0018] In this invention, the percentage expressed as "w / w%" represents the percentage on a "wet mass basis." "Wet mass basis" refers to the content ratio of the target component in the sample, calculated by using the wet mass containing water in the sample as the denominator and the mass of the target component in the sample as the numerator. This can also be interpreted as mass %. Furthermore, in this invention, when "w / v%" is expressed, it indicates the mass (g) of the target component in the sample per 100 ml of sample volume. Moreover, when "v / v%" is expressed, it indicates the volume (ml) of the target component in the sample per 100 ml of sample volume.

[0019] As used herein, the term "contains" includes the terms "essentially derived from" and "consist of." When using the term "contains," the listed steps or options do not need to be exhaustive.

[0020] In this specification, the expression "and / or" encompasses both the meanings of "and" and "or." For example, "A and / or B" encompasses both the meanings of A and B and A or B, and refers to three possibilities: A alone, B alone, and A and B together.

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

[0022] [Organic acid] The packaged carbonated beverage of the present invention contains an organic acid. An organic acid is a general term for an organic compound that exhibits acidity. The organic acid contained in the carbonated beverage of the present invention is not particularly limited, but examples include carboxylic acids, and more specifically, examples include acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, fumaric acid, etc. In the present invention, "carbonic acid" refers to an inorganic acid. More specifically, the packaged carbonated beverage of the present invention preferably contains at least one, two or more, three or more, or four or more selected from the group consisting of acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid, and more preferably contains at least one, two or more, or three selected from the group consisting of acetic acid, citric acid, and lactic acid. Furthermore, the organic acid in this invention may be any of the organic acids described above, or it may be acetic acid, citric acid, or lactic acid, or it may be acetic acid. The content of these organic acids in the organic acid-containing food and beverage of this invention shall be measured by high-performance liquid chromatography or enzymatic method in accordance with the measurement method for "organic acids" in the Japanese Food Standard Composition Table 2015 Edition (7th Revised Edition). Acetic acid, in particular, shall be measured by the high-performance liquid chromatography method described later.

[0023] The packaged carbonated beverage of the present invention preferably contains organic acids (e.g., acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, fumaric acid), and is particularly preferably acetic acid, from the viewpoint that the flavor of vegetables and fruits may be perceived as a rotten odor, and the flavor of fresh vegetables and fruits may be impaired more significantly. In this specification, acetic acid includes acetic acid molecules (CH3COOH) and acetate ions (CH3COO-), and the acetic acid content refers to the total concentration of these. The total content of organic acids in the packaged carbonated beverage of the present invention is not particularly limited as long as it is 0.1 w / v% or more. When the content is at this level, and even more so when the concentration is above the preferred lower limit below, the organic acids may be perceived as a rotten odor, and the flavor of fresh vegetables and fruits may be impaired more significantly, meaning that the need for the rotten odor modification technology using organic acids of the present invention becomes greater. The total organic acid content in the packaged carbonated beverage of the present invention should, from the viewpoint of preventing the aforementioned problems and being suitable for direct consumption, be at least 0.1 w / v% at the lower limit, preferably 0.125 w / v% or more, more preferably 0.15 w / v% or more, and even more preferably 0.2 w / v% or more. On the other hand, the upper limit is not particularly limited, but from the viewpoint of achieving the effects of the present invention, it should preferably be 15.0 w / v% or less, or 10.0 w / v% or less, or 8.0 w / v% or less, or 6.0 w / v% or less, or 5.5 w / v% or less, or 5.0 w / v% or less, or 4.5 w / v% or less, or 3.0 w / v% or less, or 2.5 w / v% or less, or 1.5 w / v% or less, more preferably 1.25 w / v% or less, even more preferably 1 w / v% or less, and particularly preferably 0.75 w / v% or less. Furthermore, the range may be, for example, 0.10 to 10 w / v%, or 0.15 to 8.0 w / v%. Also, according to one aspect of the present invention, the acetic acid content may satisfy the provisions regarding the total content of the organic acids.

[0024] Furthermore, as long as the above-mentioned provisions regarding the total content are satisfied, the individual organic acid content (e.g., acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, fumaric acid) is not particularly limited. Specifically, this means 0.02 w / v% or more, or 0.04 w / v% or more, or 0.06 w / v% or more, or 0.08 w / v% or more, or 0.10 w / v% or more, or 0.12 w / v% or more, or 0.15 w / v% or more, or 0.20 w / v% or more, or 0.25 w / v% or more, or 0.30 w / v% or more, or 15.0 w / v% or less, or 10.0 w / v% or less, or 8.0 w / v% The following may be the amounts below, or 6.0 w / v% or less, or 5.0 w / v% or less, or 4.5 w / v% or less, or 4.0 w / v% or less, or 3.5 w / v% or less, or 3.0 w / v% or less, or 2.5 w / v% or less, or 2.0 w / v% or less, or 1.5 w / v% or less, or 1.0 w / v% or less, or 0.90 w / v% or less, or 0.80 w / v% or less, or 0.60 w / v% or less. Furthermore, according to one aspect of the present invention, the organic acid with the highest content among the organic acids (e.g., acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, fumaric acid) contained in the packaged carbonated beverage of the present invention may satisfy the above requirements.

[0025] When the packaged carbonated beverage of the present invention contains two or more organic acids, examples of the organic acid with the highest content include the aforementioned organic acids (e.g., acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, fumaric acid). However, the packaged carbonated beverage of the present invention preferably contains the highest amount of one organic acid selected from the group consisting of acetic acid, citric acid, and lactic acid, and is particularly preferably the highest amount of acetic acid.

[0026] Furthermore, in the case where the packaged carbonated beverage of the present invention contains acetic acid, the origin of the acetic acid is not particularly limited as long as it is a suitable origin for food and beverages. For example, it may be derived from a food additive (the acetic acid in the acetic acid-containing food and beverage of the present invention may be acetic acid contained in the food additive), or it may be derived from seasonings, food ingredients, etc., that are incorporated into food and beverages (the acetic acid in the packaged carbonated beverage of the present invention may be acetic acid contained in seasonings, food ingredients, etc.). In particular, the source of acetic acid in the packaged carbonated beverage of the present invention is preferably vinegar, a seasoning, from the viewpoint of ease of preparation of the acetic acid content. Examples of the above-mentioned vinegar include brewed vinegar produced from grains such as rice and wheat or fruit juice, and synthetic vinegar produced by adding seasonings such as sugar to glacial acetic acid or a diluted solution of acetic acid, or by adding brewed vinegar to such a solution; any of these can be used. Examples of brewed vinegar include rice vinegar, grain vinegar (brown rice vinegar, black vinegar, sake lees vinegar, malt vinegar, Job's tears vinegar, soybean vinegar, etc.), fruit vinegar (apple vinegar, grape vinegar, lemon vinegar, kabosu vinegar, plum vinegar, wine vinegar, balsamic vinegar, etc.), alcoholic vinegar produced by acetic acid fermentation using ethanol as a raw material, Chinese vinegar, sherry vinegar, etc. Examples of synthetic vinegar include glacial acetic acid or acetic acid diluted with water as appropriate. These vinegars may be used individually or in combination of two or more types.

[0027] Here, regarding the source of acetic acid in the bottled carbonated beverage of the present invention, it is preferable that the acetic acid contains components that themselves produce a putrid odor similar to acetic acid, and that the need for the flavor modification technology of the present invention becomes even greater. In this regard, it is preferable that the acetic acid is brewed vinegar, and furthermore, that it contains alcoholic vinegar which is less likely to affect the flavor of vegetables and fruits (has fewer types of aroma components). It should be noted that acetic acid is also found in seasonings other than vinegar, but from the viewpoint of inhibiting the flavor of vegetables and fruits in the packaged carbonated beverage of the present invention, it is preferable not to use soy sauce, miso, dashi, etc. Furthermore, it is preferable not to use alcoholic beverages in which the putrid odor is considered a desirable quality characteristic, or alcoholic beverages that undergo in-container fermentation.

[0028] However, alcohols from which most of the rotten odor has been removed or volatilized through distillation or purification processes, such as distilled spirits and brewed alcohols, do not hinder the effects of the present invention, and therefore can be used. Specific examples include vodka, shochu, awamori, and brewed alcohol. In this case, the alcohol concentration of the bottled carbonated beverage of the present invention is preferably 8 w / v% or less from the viewpoint of achieving the effectiveness of the present invention. However, this does not apply if the purpose of the beverage is to impart the above-mentioned flavor.

[0029] Acetic acid can be quantified using the following method. In the case of acetic acid, the sample is diluted with ultrapure water to a concentration of approximately 100 mg%, and the peak area of ​​acetic acid is analyzed using high-performance liquid chromatography (HPLC) according to the following conditions. Meanwhile, 100 mg% acetic acid diluted with ultrapure water is similarly analyzed as a standard sample, and the acetic acid content of each sample is calculated using the external standard method. • Measuring instrument: High-performance liquid chromatography (Shimadzu Corporation, model LC-10ADVP) Mobile phase (1): 4 mMp-toluenesulfonic acid aqueous solution, flow rate 0.9 mL / min Mobile phase (2): 16 mM Bis-Tris aqueous solution containing 4 mMp-toluenesulfonic acid and 80 μMEDTA, flow rate 0.9 mL / min • Columns: Shodex KC810P + KC-811 x 2 (manufactured by Showa Denko Corporation) Column temperature: 50℃ • Detection: Electrical conductivity detector

[0030] [Ethyl acetate / acetaldehyde] The packaged carbonated beverage of the present invention may contain ethyl acetate and / or acetaldehyde as components that produce a rotten odor, along with organic acids such as acetic acid. The content of ethyl acetate in the food and beverage of the present invention is not particularly limited at the lower limit, from the viewpoint of the effect of producing a rotten odor derived from ethyl acetate becoming greater, that is, the need for the flavor modification technology of the present invention becoming greater. However, from the viewpoint of achieving the effects of the present invention, it is preferably 0.05 ppm or more, more preferably 0.1 ppm or more, even more preferably 0.5 ppm or more, and even more preferably 1 ppm or more. On the other hand, there is no particular limit at the upper limit, but for example, it is preferably 20,000 ppm or less, 10,000 ppm or less, 3,000 ppm or less, 1,000 ppm or less, 300 ppm or less, 100 ppm or less, or 50 ppm or less. The acetaldehyde content in the bottled carbonated beverage of the present invention is not particularly limited as a lower limit, from the viewpoint that the effect of acetaldehyde-derived spoilage odor will be greater, that is, the need for the flavor modification technology of the present invention will be greater. However, from the viewpoint of achieving the effects of the present invention, it is preferably 0.01 ppm or more, more preferably 0.05 ppm or more, even more preferably 0.1 ppm or more, and even more preferably 0.5 ppm or more. On the other hand, there is no particular limit as an upper limit, but for example, it is preferably 20,000 ppm or less, 10,000 ppm or less, 3,000 ppm or less, 1,000 ppm or less, 300 ppm or less, 100 ppm or less, or 50 ppm or less.

[0031] Ethyl acetate can be quantified using the following method. Dilute the sample with ultrapure water to an ethyl acetate concentration of approximately 0.05-0.20 v / v%, add acetone (purity 99.9% or higher, manufactured by Sigma-Aldrich Japan LLC) as an internal standard to a concentration of 0.25 v / v%, and analyze the peak area of ​​ethyl acetate using gas chromatography (GC) according to the following conditions. Meanwhile, analyze standard samples with concentrations of acetic acid and acetone each of 0.25% (v / v) diluted with ultrapure water in the same manner, and calculate the ethyl acetate content of each sample using the internal standard method. • Measuring equipment: Gas chromatograph GC2014, Chromatopack C-R5A (manufactured by Shimadzu Corporation) • Column: Packed column (3.1m) Packing material: PEG-1000 25% Shimalite 60 / 80 BT (Shinwa Chemical Co., Ltd.) Carrier gas: He gas, gas flow rate 40 ml / min Temperature conditions: 105℃ (7 min) → heating up at 100℃ / min → 120℃ (2 min) • Detector: FID (150℃)

[0032] Acetaldehyde can be quantified using the following method. The sample as is is analyzed for the peak area of ​​acetaldehyde using gas chromatography (GC) according to the following conditions. Meanwhile, a standard sample of acetaldehyde (purity 99.0% or higher, manufactured by Sigma-Aldrich Japan LLC) diluted with ultrapure water to 100 ppm is analyzed in the same manner, and the acetaldehyde content of each sample is calculated using the external standard method. • Measuring instrument: Gas chromatograph 6890 (manufactured by Agilent Technologies) • Column: TC-WAX 0.53mm x 30m, film thickness 1.0μm (manufactured by GL Sciences Co., Ltd.) Carrier gas: He gas, gas flow rate 5 ml / min Temperature conditions: 40℃ (5 min) → increase temperature by 2℃ / min → 100℃ (0 min) → increase temperature by 20℃ / min → 230℃ (10 min) • Detector: FID (250℃)

[0033] [Plant-flavored fragrance] In the present invention, the plant-based flavorings are not limited in any way as long as they provide the flavor of plants such as vegetables and fruits and are suitable for consumption. For example, plant-based flavorings corresponding to the plant flavors intended for adjusting the beverage of the present invention can be used, and examples include grape flavor, apple flavor, citrus flavor (lemon flavor, orange flavor, grapefruit flavor, yuzu flavor, hyuganatsu flavor, calamansi flavor, sudachi flavor, etc.), blueberry flavor, plum flavor, blackcurrant flavor, pomegranate flavor, raspberry flavor, mango flavor, etc., as well as dairy flavors such as yogurt flavor, and others such as rosehip flavor, chamomile flavor, jasmine flavor, ginger flavor, garlic flavor, mustard flavor, onion flavor, sesame flavor, green onion flavor, chive flavor, shiso flavor, wasabi flavor, tomato flavor, basil flavor, etc. These plant-based flavorings may be used individually or in any combination or ratio, as long as they do not hinder the effects of the present invention. Here, the concept of plant-based flavorings includes flavorings (regardless of form, such as powder or liquid) that are food additives prepared by appropriately combining natural and / or synthetic components, as well as essential oils and extracts derived from vegetables and fruits.

[0034] [Plants / Plant Juice] The plants used are not limited to those suitable for consumption, such as vegetables and fruits, but include the following: Examples of vegetables include fruits such as tomatoes, bell peppers, paprika, cucumbers, eggplants, red bell peppers, pumpkins, and edamame; root vegetables such as onions, ginger, garlic, radishes, carrots, and beets; leafy vegetables such as cabbage, lettuce, spinach, Chinese cabbage, celery, komatsuna, bok choy, molokhia, kale, shiso, chives, parsley, leeks, and basil; stem vegetables such as garlic, asparagus, and bamboo shoots; flower vegetables such as broccoli and cauliflower; and vegetables derived from mushrooms, etc. The vegetables are not limited to these, and one or more types can be used in any combination and ratio. Furthermore, juices (vegetable juices), purees, pastes, and even clarified juices obtained from these vegetables may be incorporated into the beverage of the present invention in any combination and ratio, one or more of these, as long as they do not interfere with the effects of the present invention.

[0035] Furthermore, examples of the fruits mentioned above include apples, peaches, grapes, acerola, blueberries, pears, apricots, oranges, lemons, yuzu, Hyuganatsu, calamansi, kabosu, sudachi, limes, mandarins, grapefruits, strawberries, pineapples, bananas, melons, kiwifruit, pineapples, blackcurrants, apricots, guavas, plums, mangoes, papayas, lychees, plums, pomegranates, acai, pink grapefruit, raspberries, white grapes, bergamot, passion fruit, hassaku, and other fruits. The fruits are not limited to these, and one or more types can be used in any combination and ratio as long as they do not hinder the effects of the present invention. In addition, juices, purees, pastes, and even clarified juices obtained from these fruits may be added to the beverage of the present invention in any combination and ratio as long as they do not hinder the effects of the present invention. Furthermore, it goes without saying that one or more of the above vegetables and fruits can be used in any combination and ratio.

[0036] In this context, the plant juice used in the present invention is preferably the juice of the aforementioned vegetables or fruits. However, from the perspective that the present invention is a packaged carbonated beverage, there is a risk that foam will be generated when the container is opened or poured into the container, causing insoluble components to bubble up along with the foam and hindering the effects of the present invention. Therefore, it is preferable that the juice be clear enough that the insoluble components do not bubble up to a visible degree along with the carbon dioxide bubbles, and it is preferable that it be substantially almost clear.

[0037] In other words, it is preferable that the packaged carbonated beverage of the present invention contains substantially no insoluble components, not only from plant juice but also from other raw materials.

[0038] Furthermore, based on this finding, it is preferable to replace some or all of the low-sweetness carbohydrates such as sucrose, glucose, fructose, and high-fructose corn syrup, which have high viscosity (i.e., are prone to foaming) at high concentrations, with high-sweetness sweeteners, thereby maintaining the level of sweetness while lowering the concentration of low-sweetness carbohydrates that have sweetness.

[0039] In this context, "substantially free of insoluble components" means that the rate of carbon dioxide foaming is faster than the rate of defoaming, and that the tension of the intrinsic components does not maintain or grow the foam mass. This degree can be confirmed by pouring the packaged carbonated beverage of the present invention into a glass or other container. Furthermore, from this viewpoint, it is preferable to set the carbon dioxide pressure, as described later, to 2.5 GV or less.

[0040] Furthermore, since the problem to be solved by the present invention is to provide a technology that modifies the flavor of vegetables, fruits, and their juices to a desirable fresh flavor that is not perceived as a rotten odor, it is preferable to include vegetable and fruit juice in the flavoring rather than flavoring with flavoring alone in order to produce a fresher and more natural vegetable and fruit flavor. Moreover, from the viewpoint of further improving palatability, it is preferable to use flavoring in combination with vegetable and fruit juice. In particular, it is preferable to use flavoring in combination with vegetable and fruit juice and a high-intensity sweetener.

[0041] At this time, the content of plant (vegetable or fruit) juice in the packaged carbonated beverage of the present invention is not particularly limited, but from the viewpoint of increasing the need for the flavor modification technology of the present invention, it is preferable that the content of plant (vegetable or fruit) juice relative to a specific organic acid is within a predetermined range. As a lower limit, it is preferable that the content of plant juice (straight equivalent, v / v%) per 1 w / v% of organic acid (e.g., any of acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, or fumaric acid; especially acetic acid) is 1.25 v / v% or more, more preferably 2.5 v / v% or more, and even more preferably 3.75 v / v% or more. On the other hand, as an upper limit, from the viewpoint of imparting the natural flavor of vegetables and fruits and from the viewpoint of achieving the effects of the present invention, it is preferable that the content of plant juice per 1 w / v% of organic acid (e.g., any of acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, or fumaric acid; particularly acetic acid) (straight equivalent, v / v%) be 500 v / v% or less, more preferably 200 v / v% or less, even more preferably 175 v / v% or less, even more preferably 150 v / v% or less, particularly preferably 50 v / v% or less, and especially very preferably 25 v / v% or less. Furthermore, according to one aspect of the present invention, the above provisions may be satisfied if the organic acid is one or more of any of acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, or fumaric acid. Furthermore, according to one aspect of the present invention, the organic acid with the highest content may satisfy the above requirement. Furthermore, according to one aspect of the present invention, the content of plant juice per 1 w / v% of the total content of organic acids (e.g., one or more of acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid) may satisfy the above requirement.

[0042] The content of plant juice (in terms of straight juice) in the beverage of the present invention is not particularly limited, but from the viewpoint of ease of preparation of the beverage of the present invention and obtaining the advantages of adding fruit juice (such as the addition of a refreshing aroma), for example, it is 0.2% by mass or more and 700% by mass or less, 1% by mass or more and 500% by mass or less, and 2% by mass or more and 300% by mass or less. The upper or lower limit of the content can be a lower or higher value than the above range, and these values ​​are, for example, 0.5% by mass, 1% by mass, 2% by mass, 3% by mass, 5% by mass, 10% by mass, 30% by mass, 50% by mass, 100% by mass, 200% by mass, 300% by mass, 400% by mass, 500% by mass, and 600% by mass. The plant juice content (in straight juice equivalent) refers to the mass percentage concentration when the straight juice obtained by squeezing fruit is considered 100%. This can be calculated by multiplying the percentage of fruit juice (mass) added to the beverage by the juice concentration ratio. For example, if apple juice with a concentration ratio of 5 is added to a beverage at 10% by mass, the plant juice content (straight equivalent) will be 50% by mass. Furthermore, the concentration ratio of each fruit juice can be converted based, for example, on the standard lower limit of the sugar refractometer reading or the standard lower limit of acidity for straight juices of various fruits as shown in the JAS standard (Japanese Agricultural Standards for Fruit Beverages, Ministry of Agriculture, Forestry and Fisheries Notification No. 3118, December 24, 2013).

[0043] [container] The containers used for the packaged carbonated beverages of the present invention include sealed containers made of glass, paper, plastic (such as polyethylene terephthalate), aluminum, and steel, either as a single material or a composite or laminated material thereof. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, and glass bottles. From the viewpoint of being able to see the beverage from its appearance, PET bottles and transparent glass bottles are preferred. The capacity of the beverage is not particularly limited, but 100 to 2000 mL is preferred, and 100 to 600 mL is more preferred from the standpoint of being easy to finish drinking.

[0044] [Carbonated drinks] The carbonated beverage in a container according to the present invention contains carbon dioxide. The carbon dioxide pressure (gas volume, GV) is adjusted to a range that achieves the effects of the present invention. In this case, the carbonated beverage in a container according to the present invention is prepared by filling and dissolving carbon dioxide (liquefied carbon dioxide) from an external source into a beverage base that does not contain carbon dioxide. In other words, carbonated beverages produced by in-container fermentation, where it is difficult to uniformly adjust the gas pressure, are excluded.

[0045] Here, from the viewpoint of the flavor modification effect of the present invention in suppressing rotten odor, it is preferable that the carbon dioxide pressure (GV, 0°C, 1 atm) for a specific organic acid is within a predetermined range. As a lower limit, the gas pressure at the time of filling of carbon dioxide per 1 w / v% of an organic acid (e.g., any of acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, or fumaric acid; especially acetic acid) may be 2.5 GV or higher, and from the viewpoint of achieving a more remarkable effect of the present invention, it may be preferably 5 GV or higher, and more preferably 7.5 GV or higher. On the other hand, as an upper limit, from the viewpoint of the effectiveness of the present invention, the gas pressure at the time of filling with carbon dioxide per 1 w / v% of organic acid (e.g., any of acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, or fumaric acid; especially acetic acid) may normally be 25 GV or less, and from the viewpoint of the effectiveness of the present invention and the influence on the overall flavor, it may preferably be 20 GV or less, more preferably 17.5 GV or less, even more preferably 15 GV or less, and particularly preferably 12.5 GV or less. If the carbon dioxide pressure (GV) is within the above range, the rotten odor is suppressed, the freshness of the flavor of vegetables and fruits can be restored, and palatability can be improved. Furthermore, according to one aspect of the present invention, the above provision may be satisfied if the organic acid is one or more of acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid. Furthermore, according to one aspect of the present invention, the above provision may be satisfied if the organic acid with the highest content is the one that is most abundant. According to one aspect, the gas pressure at the time of filling of carbon dioxide per 1 w / v% of the total content of organic acids (for example, one or more of acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid) may satisfy the above provision.

[0046] Furthermore, in the packaged carbonated beverage of the present invention, from the viewpoint of the remarkable effectiveness of the flavor modification effect that suppresses spoilage odor, when ethyl acetate is contained, particularly when it is contained in a concentration of 0.05 ppm or more, the carbon dioxide gas pressure (GV, 0°C, 1 atm) relative to ethyl acetate is preferably within the following range. As a lower limit, the gas pressure of carbon dioxide at the time of filling per 1 ppm of ethyl acetate is preferably 0.00003 GV or more, more preferably 0.0001 GV or more, even more preferably 0.0005 GV or more, even more preferably 0.002 GV or more, and particularly preferably 0.01 GV or more. On the other hand, as an upper limit, from the viewpoint of the effectiveness of the present invention, the gas pressure of carbon dioxide at the time of filling per 1 ppm of ethyl acetate is preferably 100 GV or less, for example, 50 GV or less, 10 GV or less, 5 GV or less, etc.

[0047] Similarly, when acetaldehyde is present, particularly when it is present in a concentration of 0.01 ppm or more, the carbon dioxide pressure (gas volume, GV, 0°C, 1 atm) relative to the acetaldehyde is more preferably within the following range. As a lower limit, the gas pressure of carbon dioxide at the time of filling per 1 ppm of acetaldehyde is preferably 0.00003 GV or more, more preferably 0.0001 GV or more, even more preferably 0.0005 GV or more, even more preferably 0.002 GV or more, and particularly preferably 0.01 GV or more. On the other hand, as an upper limit, from the viewpoint of achieving the desired effect of the present invention, the gas pressure of carbon dioxide at the time of filling per 1 ppm of acetaldehyde is preferably 500 GV or less, for example, 100 GV or less, 50 GV or less, 10 GV or less, etc.

[0048] Here, the method for injecting carbon dioxide gas can be known by filling using liquefied carbon dioxide gas. Furthermore, the carbon dioxide gas pressure in carbonated beverages can be measured by known methods. For example, it can be measured using a commercially available measuring instrument (Kyoto Electronics Manufacturing Co., Ltd. gas volume measuring device GVA-500A). Note that carbon dioxide gas pressure (gas volume, GV) represents the volume of carbon dioxide gas dissolved in the carbonated beverage relative to the total volume of the carbonated beverage at standard conditions (1 atmosphere, 0°C). Furthermore, from the viewpoint of achieving the success of the present invention, in order to adjust the carbon dioxide pressure at the time of filling to a constant value, the carbonated beverage in the container of the present invention is not preferably prepared by mixing (diluting) the beverage base with carbonated water.

[0049] [Sweetness level] In the packaged carbonated beverage of the present invention, from the viewpoint of achieving the present invention, the lower limit of sweetness is usually 1 or higher. Preferably, it should be 1.25 or higher, and more preferably 1.5 or higher. On the other hand, the upper limit is usually 30 or lower. Preferably, it should be 20 or lower. In the packaged carbonated beverage of the present invention, if the sweetness level is within the above range, the fresh and natural flavor of vegetables and fruits can be restored, and palatability can be improved.

[0050] Here, "sweetness level" is a parameter that indicates the strength of the sweetness of each sweetener compared to sucrose, and the values ​​listed in the "Dictionary of Beverage Terms" (published June 25, 1999, by Beverage Japan Co., Ltd.) can be used. For example, the sweetness levels of typical sweeteners are 1 for sucrose, 0.65 for glucose, 1.5 for fructose, 600 for sucralose, 200 for acesulfame potassium, and 200 for aspartame.

[0051] In this invention, the sucrose-equivalent sweetness level is the sweetness intensity of the packaged carbonated beverage of this invention converted to the sweetness intensity of an aqueous sucrose solution. The sucrose-equivalent sweetness level is defined as 1, where the sweetness intensity equivalent to an aqueous solution containing 1 g / 100 ml of sucrose is considered the sweetness level. The sucrose-equivalent sweetness level can be calculated based on the sweetness level of the sweetening components indicated on the container of the packaged carbonated beverage and the content of the sweetening components identified by analysis or other means. If it cannot be calculated by the above method, a trained inspector may perform an evaluation using a standard sweetness aqueous solution to identify the concentration of a sucrose solution that has the same sweetness as the packaged carbonated beverage, and that concentration may be used as the sweetness level.

[0052] The packaged carbonated beverage of the present invention preferably contains a high-intensity sweetener. A high-intensity sweetener refers to a natural or synthetic sweetener with a sweetness level of 50 or higher, including thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin. Plant juices (vegetable juices and fruit juices) contain umami components such as amino acids and succinic acid, which have the effect of extending the aftertaste. The lingering sweetness characteristic of high-intensity sweeteners is similar to this, and therefore, incorporating a high-intensity sweetener results in a more natural and fresh flavor of vegetables and fruits.

[0053] Furthermore, from the viewpoint that foam may be generated when opening the container or pouring it into the container, and that insoluble components may be blown up along with the foam, potentially hindering the effects of the present invention, it is preferable that the packaged carbonated beverage of the present invention contains a high-intensity sweetener and has a low ratio of sugars to sweetness.

[0054] Herein, there are no limitations on the types of high-intensity sweeteners that can be used. One of the above-mentioned high-intensity sweeteners or other high-intensity sweeteners may be used alone, or two or more may be used in combination. The amount of high-intensity sweetener used is also not limited as long as the preferred sweetness level, sugar-acid ratio, and suppression of boil-over described herein are achieved.

[0055] [Sugar acid ratio] In the packaged carbonated beverage of the present invention, the lower limit of the sugar-acid ratio is usually 1 or higher, preferably 1.5 or higher, and more preferably 2 or higher, from the viewpoint of achieving the objectives of the present invention. On the other hand, the upper limit is usually 50 or lower, preferably 40 or lower. In the packaged carbonated beverage of the present invention, if the sugar-acid ratio is within the above range, the fresh and natural flavor of vegetables and fruits can be restored, and palatability can be improved.

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

[0057] According to one aspect of the present invention, the acidity of the packaged carbonated beverage of the present invention may be above a predetermined value, from the viewpoint that organic acids may cause the flavor of vegetables and fruits to be perceived as a rotten odor, thereby having a greater impact on impairing the flavor of fresh vegetables and fruits. The lower limit of the content may be 0.1 w / v% or more, 0.125 w / v% or more, 0.15 w / v% or more, or 0.2 w / v% or more. On the other hand, while there are no particular limitations on the upper limit, from the viewpoint of achieving the effects of the present invention, it may be 15.0 w / v% or less, or 10.0 w / v% or less, or 8.0 w / v% or less, or 6.0 w / v% or less, or 5.5 w / v% or less, or 5.0 w / v% or less, or 4.5 w / v% or less, or 3.0 w / v% or less, or 2.5 w / v% or less, or 1.5 w / v% or less, or 1.25 w / v% or less, or 1 w / v% or less, or 0.75 w / v% or less. Furthermore, the range may be, for example, 0.10 to 10 w / v%, or 0.15 to 8.0 w / v%.

[0058] Furthermore, according to one aspect of the present invention, the sum of titratable acidities of at least one selected from acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid may satisfy the above requirements. Furthermore, according to one aspect of the present invention, the sum of titratable acidities of acetic acid or citric acid may satisfy the above requirements. Furthermore, according to one aspect of the present invention, the titratable acidity of acetic acid may satisfy the above requirements, and in these cases, the requirements for the sugar-acid ratio may also be satisfied.

[0059] [Ethyl isovalerate, 2,3-pentanedione] Because the packaged carbonated beverage of the present invention contains organic acids and carbon dioxide, it may cause a characteristic throat irritation. This throat irritation may make some people hesitant to consume the packaged carbonated beverage of the present invention. In this case, the inclusion of ethyl isovalerate (CAS No. 108-64-5) and / or 2,3-pentanedione (CAS No. 600-14-6) is preferable because it can alleviate throat irritation and reduce resistance to ingestion.

[0060] The ethyl isovalerate content in the packaged carbonated beverage of the present invention is preferably 0.1 ppb or more at the lower limit, more preferably 1 ppb or more, and even more preferably 10 ppb or more. On the other hand, from the viewpoint of the influence of the component itself on quality, the upper limit is preferably 20,000 ppb or less, and more preferably 10,000 ppb or less.

[0061] Similarly, the content of 2,3-pentanedione in the packaged carbonated beverage of the present invention is preferably 0.01 ppb or more, more preferably 0.05 ppb or more, and even more preferably 0.1 ppb or more, as a lower limit. On the other hand, from the viewpoint of the influence of this component itself on quality, the upper limit is preferably 2000 ppb or less, and more preferably 1000 ppb or less. While either ethyl isovalerate or 2,3-pentanedione may be used, it is preferable to include both due to their greater effect in reducing throat irritation. Furthermore, the method of inclusion is not particularly limited, but they may be incorporated as part of the juice and / or plant flavoring components of the above-mentioned plants, and then further incorporated into the packaged carbonated beverage of the present invention.

[0062] Here, ethyl isovalerate and 2,3-pentanedione can be quantified using the following method. (Method for separating and concentrating components) The components will be separated and concentrated according to the following conditions. Measure 100g of the sample into a 1L vial, seal it, and preheat it at 40°C for 30 minutes. Then, introduce 200ml of the gas phase from the vial into a concentrator as the sample. • Volatile component concentrater: Entech7200 (manufactured by Entech) • Concentration mode: CTD ·M1(Empty) temperature: Trap -40℃→Desorb 10℃ ·M2(Tenax) temperature: Trap -50℃→Desorb 220℃ ·M3(CryoFocus) temperature: Trap -150℃→Desorb 80℃

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

[0064] (Method for quantifying components (external standard method)) Each component (the same as that used in the formulation) with a known concentration, diluted in anhydrous ethanol, is analyzed as a standard sample, and a calibration curve is created based on the detected peak area. The analysis results of the analytical sample are then applied to the calibration curve to calculate the content.

[0065] Furthermore, the present invention also includes a method for producing a packaged carbonated beverage containing an organic acid and plant juice and / or plant flavoring, which satisfies the following conditions (1) to (4). (1) The total content of organic acids is 0.1 w / v% or more. (2) The gas pressure of carbon dioxide at the time of filling per 1 w / v% of organic acid is 2.5 GV or more and 25 GV or less. (3) The sweetness level, calculated in terms of sucrose, is between 1 and 30. (4) The sugar-acid ratio is between 1 and 50.

[0066] Furthermore, the present invention also includes a method for suppressing the rotten odor of a packaged carbonated beverage containing acetic acid and plant juice and / or plant flavorings, which satisfies the following conditions (1) to (4). (1) The total content of organic acids is 0.1 w / v% or more. (2) The gas pressure of carbon dioxide at the time of filling per 1 w / v% of organic acid is 2.5 GV or more and 25 GV or less. (3) The sweetness level, calculated in terms of sucrose, is between 1 and 30. (4) The sugar-acid ratio is between 1 and 50.

[0067] Furthermore, the present invention also includes the following inventions. A method for suppressing the rotten smell of a bottled beverage containing organic acids and plant juices and / or plant flavorings, A method comprising adjusting the gas pressure of carbon dioxide at the time of filling so that the organic acid content is 2.5 GV or more and 25 GV or less per 1 w / v% acetic acid.

[0068] The bottled carbonated beverage obtained by the above manufacturing method and method for suppressing spoilage odor may further satisfy (5) and / or (6) below. (5) Contains 0.05 ppm or more of ethyl acetate, and the gas pressure of carbon dioxide at the time of filling per 1 ppm of ethyl acetate is 0.00003 GV or more and 100 GV or less. (6) Contains 0.01 ppm or more of acetaldehyde, and the gas pressure of carbon dioxide at the time of filling per 1 ppm of acetaldehyde is 0.00003 GV or more and 500 GV or less.

[0069] Furthermore, the present invention also includes a method for suppressing the rotten smell and alleviating throat irritation in a packaged carbonated beverage containing organic acids and plant juices and / or plant flavorings, which satisfies the above (1) to (4) and the following (7) and / or (8). (7) Contains ethyl isovalerate at a concentration of 0.1 ppb or more and 20,000 ppb or less. (8) Contains 2,3-pentanedione at a concentration of 0.01 ppb or more and 2000 ppb or less. A packaged carbonated beverage obtained by the above method of suppressing the rotten odor while mitigating throat irritation may further satisfy (5) and / or (6) above.

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

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

[0072] The method of the present invention may further include (vi) and / or (vii). (vi) A step of adjusting the ethyl isovalerate content in the beverage to be between 0.1 ppb and 20,000 ppb. (vii) A step to adjust the 2,3-pentanedione content in the beverage to be between 0.01 ppb and 2000 ppb.

[0073] More detailed manufacturing methods and methods for suppressing spoilage odors are described above in relation to packaged carbonated beverages. [Examples]

[0074] The present invention will be described in more detail below with reference to examples, but these examples are merely illustrative examples for explanatory purposes, and the present invention is not limited in any sense to these examples.

[0075] [Test 1: Verification of the range of acetic acid content in the present invention and estimation of the effectiveness of the solution of the present invention] (Preparation of test samples) Here, we investigated the range of acetic acid content in the present invention that causes the problems of the present invention in beverages containing acetic acid. As a beverage containing acetic acid, we prepared a fruit-flavored beverage containing acetic acid by adjusting the proportions of these ingredients as appropriate, using commercially available apple cider vinegar (acetic acid content 5.0 w / v%) as an example of an acetic acid-containing raw material, white grape flavoring and / or white grape juice as an example of a fruit flavor, sucrose and / or anhydrous citric acid, and water as another raw material, so that the quality indicators shown in Table 1 would be met. This was poured into 500 mL transparent PET bottles (a smaller bottle was used if the carbon dioxide filling pressure was high), and if necessary, carbon dioxide (liquefied carbon dioxide) was filled to the specified gas pressure to prepare a bottled carbonated beverage. After standing overnight in a refrigerator at 5°C, the next day it was returned to room temperature and the quality was evaluated according to the following evaluation criteria to verify the occurrence of the problems of the present invention due to the acetic acid content and the effects of the present invention due to the carbon dioxide content.

[0076] (Evaluation of results) The effectiveness of the present invention was verified by evaluating the above-mentioned samples using the evaluation criteria described below. Ten inspectors were selected for each evaluation test. These inspectors had undergone prior training in identifying the taste, texture, physical properties, and appearance of food products, demonstrated particularly excellent performance, possessed product development experience, had extensive knowledge of food quality (taste, texture, physical properties, and appearance), and were capable of performing absolute evaluations for each evaluation item. For each evaluation item, all ten inspectors evaluated a standard sample beforehand to standardize the terminology and scores of the evaluation criteria, ensuring objective evaluation. The evaluation of each item was conducted by selecting one number from a five-point scale that most closely matched their own evaluation. The evaluation results were calculated from the arithmetic mean of the scores of the ten inspectors, rounded to the nearest whole number. Furthermore, if there were any noteworthy features regarding the effectiveness of the present invention, these were described in free-form text, and the results of the majority of inspectors sharing the same perception were presented as comprehensive comments.

[0077] <Evaluation Criterion 1: Presence or absence of a rotten odor> Here, "rotten odor" refers to the flavor (aroma and taste) that is perceived as resulting from the quality of vegetables and fruits that are past their prime, spoiled, overripe, or aged. The description "vegetable or fruit flavor" corresponds to the flavor for which the sample was prepared. 5. It has no rotten smell whatsoever and possesses the flavor of fresh vegetables or fruits. 4. It has almost no rotten smell and has a slightly fresh vegetable or fruit flavor. 3: Although there is a slight rotten smell, it has a fresh vegetable or fruit flavor and is within acceptable limits. 2: A slightly strong rotten smell is noticeable, and it lacks some of the fresh flavor of vegetables or fruits. 1: It has a strong rotten smell and lacks the fresh flavor of vegetables or fruits.

[0078] <Evaluation Criterion 2: Overall Evaluation> Here, we determine the level of palatability not only based on the presence or absence of a rotten smell, but also on whether the overall quality (aroma and taste = flavor) of the vegetable or fruit-flavored beverage is balanced, whether it is fresh and natural, and whether there is anything unusual. 5: As a vegetable or fruit-flavored beverage, it has a particularly pleasant overall flavor and is very tasty. 4. It has a pleasant overall flavor as a vegetable or fruit-flavored beverage and is delicious. 3: As a vegetable or fruit-flavored beverage, it has a generally pleasant flavor and is within acceptable limits. 2: As a vegetable or fruit-flavored beverage, it has a somewhat unpleasant overall flavor and is not very tasty. 1: As a vegetable or fruit-flavored beverage, it has an overall unpleasant and off-putting flavor.

[0079] Table 1 shows the test system and evaluation results for Test 1. Note that the sweetness level was equivalent to the sugar content calculated from the sugar-acid ratio.

[0080] [Table 1]

[0081] As a result, it was found that when the total organic acid content (acetic acid content in this test) is 0.075 w / v% or less, the problem of the present invention (perceiving a rotten odor) does not occur. Therefore, it was found that the range of the total organic acid content (acetic acid content in this test) in the present invention is preferably 0.1 w / v% or more as the lower limit, preferably 0.125 w / v% or more, more preferably 0.15 w / v% or more, and even more preferably 0.2 w / v% or more. On the other hand, there is no particular upper limit, but from the viewpoint of drinkability (ease of drinking), it is preferably 1.5 w / v% or less, more preferably 1.25 w / v% or less, even more preferably 1 w / v% or less, and particularly preferably 0.75 w / v% or less. In other words, it was found that the solution of the present invention is applicable within the above range. Furthermore, when the carbon dioxide filling method, which is the solution of the present invention, was applied to the beverages in Test Examples 1 to 9, the rotten odor was significantly eliminated, and the overall evaluation also improved significantly. Of these, the result of applying carbon dioxide filling to Test Example 4 is shown as Example 1. Thus, the effectiveness of the solution of the present invention is evident.

[0082] [Test 2: Verification of the range of carbon dioxide filling amounts in the present invention] In Test 1, when carbon dioxide was added to a fruit-flavored beverage containing acetic acid, the rotten odor, which was a problem of the present invention, was eliminated and palatability improved. Therefore, in Test 2, carbon dioxide was applied at various filling amounts to verify the range of carbon dioxide filling amounts. The tests were conducted in the same manner as in Test 1, except that the amount of carbon dioxide filling was changed for each acetic acid content.

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

[0084] [Table 2] [Table 3]

[0085] As a result, it was found that the range of carbon dioxide pressure (GV, 0°C, 1 atm) in a packaged carbonated beverage that exhibits the effects of the present invention is such that the lower limit should be 2.5 GV or higher, as the gas pressure at the time of filling per 1 w / v% of organic acid (acetic acid in this test). Preferably, it should be 5 GV or higher, and more preferably 7.5 GV or higher. On the other hand, it was found that the upper limit should be 25 GV or lower. Preferably, it should be 20 GV or lower, more preferably 17.5 GV or lower, even more preferably 15 GV or lower, and particularly preferably 12.5 GV or lower. In other words, it was thought that while a higher carbon dioxide pressure is more effective in eliminating the rotten smell, it also slightly weakens the fresh flavor of the desired vegetables or fruits.

[0086] [Test 3: Verification of the effect of the range of ethyl acetate and acetaldehyde content and carbon dioxide filling amount in the present invention] In Tests 1 and 2, the effect of acetic acid contained in the packaged carbonated beverage of the present invention on the problems of the present invention and the effect of carbon dioxide on solving them were investigated. Here, the occurrence and resolution of problems caused by ethyl acetate and acetaldehyde, which may be contained in the packaged carbonated beverage of the present invention depending on the type of raw material used, were investigated. In Test 3, the sample was prepared and evaluated in the same manner as in Test 1, except that the content of ethyl acetate or acetaldehyde was adjusted using pure products of these in addition to the organic acid (acetic acid in this test), and the amount of carbon dioxide filled was changed. Note that the sweetness level in Tables 5 and 6 was the same as the sugar content obtained from the sugar-acid ratio.

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

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

[0089] As a result, it was found that the coexistence of ethyl acetate and / or acetaldehyde with an organic acid (acetic acid in this test) made the problem of the present invention (the perception of a rotten odor) even more pronounced. On the other hand, it was found that these problems could be resolved by incorporating carbon dioxide. Specifically, in the case of ethyl acetate, there is no particular lower limit to its content in a packaged carbonated beverage that exhibits the effects of the present invention. However, from the viewpoint of achieving a more remarkable effect of the present invention, it is preferably 0.05 ppm or more, more preferably 0.1 ppm or more, even more preferably 0.5 ppm or more, and even more preferably 1 ppm or more. When the ethyl acetate content was less than 0.05 ppm, there was no noticeable difference in the rotten odor compared to the case without ethyl acetate (Comparative Example 9). On the other hand, there is no particular upper limit, but it was found that, for example, 20,000 ppm or less, 10,000 ppm or less, 3,000 ppm or less, 1,000 ppm or less, 300 ppm or less, 100 ppm or less, and 50 ppm or less are preferred. Furthermore, it was found that the range of carbon dioxide gas pressure (GV, 0°C, 1 atm), as the gas pressure of carbon dioxide gas at the time of filling per 1 ppm of ethyl acetate, is preferably 0.00003 GV or more as the lower limit. It was found that the preferred value is 0.0001 GV or higher, more preferably 0.0005 GV or higher, even more preferably 0.002 GV or higher, and even more preferably 0.01 GV or higher. On the other hand, as an upper limit, from the viewpoint of solving the above problems with ethyl acetate, it is preferable to have a value of 100 GV or less, and for example, 50 GV or less, 10 GV or less, 5 GV or less, etc. Furthermore, in the case of acetaldehyde, there is no particular lower limit to its content in a packaged carbonated beverage that exhibits the effects of the present invention. However, from the viewpoint of achieving a more remarkable effect of the present invention, it is preferably 0.01 ppm or more, more preferably 0.05 ppm or more, even more preferably 0.1 ppm or more, and even more preferably 0.5 ppm or more. When the acetaldehyde content was less than 0.01 ppm, there was no noticeable difference in the rotten odor compared to the case without acetaldehyde (Comparative Example 9). On the other hand, there is no particular upper limit, but it was found that, for example, 20,000 ppm or less, 10,000 ppm or less, 3,000 ppm or less, 1,000 ppm or less, 300 ppm or less, 100 ppm or less, and 50 ppm or less are preferred. Furthermore, it was found that the range of carbon dioxide gas pressure (GV, 0°C, 1 atm) is preferably 0.00003 GV or higher as the lower limit, with respect to the gas pressure at the time of filling with carbon dioxide per 1 ppm of acetaldehyde. Preferably, it is 0.0001 GV or higher, more preferably 0.0005 GV or higher, even more preferably 0.002 GV or higher, and even more preferably 0.01 GV or higher. On the other hand, as an upper limit, from the viewpoint of solving the problems caused by acetaldehyde, it is preferably 500 GV or lower, but it may also be 100 GV or lower, 50 GV or lower, 10 GV or lower, etc.

[0090] [Test 4: Verification of the sweetness range in the present invention] Here, we verified the range of sweetness levels at which the effects of the present invention are achieved. The tests were conducted in the same manner as in Test 1, except that the sweetness level was altered using a high-intensity sweetener (sucralose).

[0091] Table 7 shows the test system and evaluation results for Test 4.

[0092] [Table 7]

[0093] As a result, it was found that, in the packaged carbonated beverage of the present invention, the range of sweetness for achieving the effects of the present invention is usually sufficient to have a lower limit of 1 or more, from the viewpoint of producing a fresh and natural fruit flavor. Preferably, it is 1.25 or more, and more preferably 1.5 or more. On the other hand, it was found that the upper limit is usually sufficient to have a fresh and natural fruit flavor, from the viewpoint of producing a fresh and natural fruit flavor. More preferably, it is 20 or less.

[0094] [Test 5: Verification of the sugar-acid ratio range in the present invention] Here, we verified the range of sugar-acid ratios that produce the effects of the present invention. The tests were conducted in the same manner as in Test 1, except that the sugar-acid ratio was varied. The sweetness level was equivalent to the sugar content determined from the sugar-acid ratio.

[0095] Table 8 shows the test system and evaluation results for Test 5.

[0096] [Table 8]

[0097] As a result, it was found that, in the packaged carbonated beverage of the present invention, the range of the sugar-acid ratio for achieving the effects of the present invention is usually 1 or higher as the lower limit, from the viewpoint of producing a fresh and natural fruit flavor. Preferably, it is 1.5 or higher, and more preferably 2 or higher. On the other hand, it was found that the upper limit is usually 50 or lower, from the viewpoint of producing a fresh and natural fruit flavor. More preferably, it is 40 or lower.

[0098] [Test 6: Verification of various conditions affecting the present invention] In experiments 1-5, white grape was selected as the representative plant flavor, and this flavor (aroma) was used to adjust the fruit juice flavor. Here, we investigated the effects of using plant juices other than aromas (vegetable juices or fruit juices), high-intensity sweeteners, changing the source of acetic acid, and adding alcohol on the effects of the present invention. Except for using plant juices other than aromas, high-intensity sweeteners, and changing the source of acetic acid, the samples were prepared and evaluated in the same manner as in experiment 1.

[0099] Table 9 shows the test system and evaluation results for Test 6.

[0100] [Table 9]

[0101] As a result, it was found that the effects of the present invention are effective not only with fruits but also with plants in general, including vegetables, in the bottled carbonated beverage of the present invention. Furthermore, it was found that using a high-intensity sweetener in the packaged carbonated beverage of the present invention, which is flavored solely with fragrances, improved the overall flavor preference, which was desirable. This is thought to be because plant juices (vegetable juices and fruit juices) contain umami components such as amino acids and succinic acid, which have the effect of extending the aftertaste. The lingering sweetness characteristic of high-intensity sweeteners is similar to this, resulting in a more natural plant flavor. No difference in this effect was observed depending on the type of high-intensity sweetener. Furthermore, it was found that when flavoring was done using plant juices (vegetable juices or fruit juices) instead of artificial flavorings, the overall flavor was more palatable than when artificial flavorings were used alone, making it preferable. It was also found that the origin of the acetic acid is not limited in any way for the effects of the present invention to be achieved. Furthermore, it was found that the effects of the present invention are achieved even when alcohol is added. However, in this case, although ethanol tended to be perceived as having a slightly rotten odor, the flavor of ethanol was not considered unusual for an alcoholic beverage, and the overall pleasantness of the flavor was maintained. However, when plant juice (vegetable juice or fruit juice) is used for flavoring, it was found that if the juice is cloudy, the effects of the present invention are somewhat suppressed, and the overall flavor is somewhat less desirable. This is thought to be because insoluble components such as dietary fiber in cloudy juice are ejected along with the carbon dioxide bubbles, and some of the plant flavor components and components involved in the effects of the present invention are removed along with them. Therefore, it was found that when flavoring with plant juice (vegetable juice or fruit juice), it is preferable that the plant juice be clear. Furthermore, these findings indicate that the ingredients used in the packaged carbonated beverage of the present invention are not limited to the juices of the aforementioned plants (vegetable juices or fruit juices), and it is preferable that they substantially contain no insoluble components. It is also preferable to replace some or all of the low-sweetness sugars such as sucrose, glucose, fructose, and fructose-glucose syrup, which increase viscosity (i.e., easily foam) at high concentrations, with high-sweetness sweeteners, thereby maintaining sweetness while lowering the concentration of low-sweetness sugars that have sweetness.

[0102] [Test 7: Verification of the range of plant juice content in the present invention] In Experiment 6, plant flavoring was achieved using plant juices (vegetable juices and fruit juices), with the proportions of these juices set to a constant value of 5 v / v%. Therefore, this study investigated the range of plant juice content (straight equivalent, v / v%) per 1 w / v% of acetic acid that produces the effects of the present invention in the bottled carbonated beverage of the present invention. The test was conducted in the same manner as in Test 1, except that the content of the plant juice (straight equivalent, v / v%) was varied. The sweetness level was the same as the sugar content calculated from the sugar-acid ratio.

[0103] Table 10 shows the test system and evaluation results for Test 7.

[0104] [Table 10]

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

[0106] [Test 8: Verification of the range of ethyl isovalerate and 2,3-pentanedione content in the present invention] In tests 1-7, the effects of the present invention were demonstrated. However, in some cases, the throat irritation caused by carbonation and acetic acid was perceived as a resistance during ingestion. Therefore, in test 8, ethyl isovalerate and 2,3-pentanedione, which showed a throat irritation-reducing effect in preliminary tests (screening tests of active ingredients), were applied to the bottled carbonated beverage of the present invention, and the effectiveness of their effects was verified. The test was conducted in the same manner as in Test 1, except that the above-mentioned components were added to a portion of the fragrance. The evaluation of the throat irritation-reducing effect was carried out using several examiners capable of sensitively detecting the above-mentioned throat irritation, according to the following criteria. Furthermore, the overall evaluation here also included the throat irritation-reducing effect. Furthermore, since it was found that ethyl acetate and acetaldehyde do not contribute to throat irritation on their own, and that they do not enhance throat irritation even when included simultaneously with acetic acid, no investigation was conducted into cases where these substances are included.

[0107] <Evaluation Criterion 3: Presence or absence of effect in alleviating throat irritation> Here, throat irritation refers to the tingling or prickling sensation in the throat caused by carbonation and acetic acid when swallowing the packaged carbonated beverage of the present invention, as described above. Alleviation refers to a reduction in the perceived severity of these irritations. 5: Throat irritation is significantly reduced, making it easy and pleasant to consume. 4. Throat irritation is reduced, making it virtually impossible to consume, which is preferable. 3: Although throat irritation is reduced, there is still a slight resistance to consumption, but it is within an acceptable range. 2: The throat irritation is not significantly alleviated, making it somewhat unpleasant to consume. 1: The throat irritation is not alleviated, making it undesirable and unwelcome to consume.

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

[0109] [Table 11] [Table 12]

[0110] As a result, it was found that the ethyl isovalerate content in the bottled carbonated beverage of the present invention is preferably 0.1 ppb or more at the lower limit, more preferably 1 ppb or more, and even more preferably 10 ppb or more. On the other hand, from the viewpoint of the influence of this component itself on quality, it was found that the upper limit is preferably 20,000 ppb or less, and more preferably 10,000 ppb or less. Similarly, it was found that the lower limit of the 2,3-pentanedione content in the packaged carbonated beverage of the present invention is preferably 0.01 ppb or more, more preferably 0.05 ppb or more, and even more preferably 0.1 ppb or more. On the other hand, from the viewpoint of the influence of this component itself on quality, it was found that the upper limit is preferably 2000 ppb or less, more preferably 1000 ppb or less, and even more preferably 25 ppb or less. Furthermore, it was found that using ethyl isovalerate and 2,3-pentanedione in combination is even more preferable.

[0111] The above tests demonstrated that the effects of the present invention, based on the concept of the present invention, are effective in addressing the problems of the present invention. Furthermore, even when "acetic acid" in the "acetic acid content" and "gas pressure at filling of carbon dioxide per 1 w / v% of acetic acid" in each test was replaced with "citric acid (using lemon juice)" and "lactic acid (using fermented lactic acid)," respectively, a similar improvement in the rotten odor was observed. [Industrial applicability]

[0112] The present invention provides a technology that can easily resolve quality issues (such as reduced palatability due to a rotten smell) that discourage the consumption of beverages containing organic acids, including acetic acid, which have various health benefits and are expected to be consumed continuously. It also improves the plant flavor to a natural and fresh quality, thereby enhancing palatability, and thus has extremely high utility in the food industry.

Claims

1. A bottled carbonated beverage containing an organic acid and a plant juice and / or a plant-flavored flavoring, which satisfies the following (1) to (4): (1) The total content of organic acids is 0.1 w / v% or more. (2) The gas pressure of carbon dioxide gas per 1 w / v% of organic acid when filled is 2.5 GV or more and 25 GV or less. (3) The sweetness level, calculated as sucrose, is between 1 and 30. (4) The sugar-acid ratio is 1 or more and 50 or less.

2. 2. The bottled carbonated beverage according to claim 1, wherein the organic acid is at least one selected from the group consisting of acetic acid, citric acid, lactic acid, malic acid, gluconic acid, tartaric acid, formic acid, propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, and fumaric acid.

3. The bottled carbonated beverage according to claim 1, further satisfying the following (5): (5) It contains 0.05 ppm or more of ethyl acetate, and the gas pressure of carbon dioxide gas at the time of filling per 1 ppm of ethyl acetate is 0.00003 GV or more and 100 GV or less.

4. The bottled carbonated beverage according to claim 2 or 3, further satisfying the following (6): (6) It contains 0.01 ppm or more of acetaldehyde, and the gas pressure of carbon dioxide gas at the time of filling per 1 ppm of acetaldehyde is 0.00003 GV or more and 500 GV or less.

5. The bottled carbonated beverage according to claim 1, which contains a high-intensity sweetener.

6. The bottled carbonated drink according to claim 1, which contains squeezed juice of a plant.

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

8. 2. The bottled carbonated beverage according to claim 1, which contains ethyl isovalerate and / or 2,3-pentanedione, and whose content in the bottled carbonated beverage is as follows: The content of ethyl isovalerate is 0.1 ppb or more and 20,000 ppb or less. The content of 2,3-pentanedione is 0.01 ppb or more and 2000 ppb or less.

9. 2. A method for producing a bottled carbonated beverage according to claim 1, which is a bottled carbonated beverage containing an organic acid and a plant juice and / or a plant-flavored flavoring, and which satisfies the following (1) to (4): (1) The total content of organic acids is 0.1 w / v% or more. (2) The gas pressure of carbon dioxide gas per 1 w / v% of organic acid when filled is 2.5 GV or more and 25 GV or less. (3) The sweetness level, calculated as sucrose, is between 1 and 30. (4) The sugar-acid ratio is 1 or more and 50 or less.

10. 2. A method for suppressing putrid odor in a bottled carbonated beverage according to claim 1, which contains an organic acid and a plant juice and / or a plant-flavored flavoring, and satisfies the following (1) to (4): (1) The total content of organic acids is 0.1 w / v% or more. (2) The gas pressure of carbon dioxide gas per 1 w / v% of organic acid when filled is 2.5 GV or more and 25 GV or less. (3) The sweetness level, calculated as sucrose, is between 1 and 30. (4) The sugar-acid ratio is 1 or more and 50 or less.

11. A method for suppressing putrid odor in a bottled beverage containing an organic acid and a plant juice and / or a plant-flavored flavoring, the method comprising adjusting the gas pressure of carbon dioxide gas per 1 w / v% of organic acid at the time of filling to be 2.5 GV or more and 25 GV or less.