Container-packed carbonated alcoholic beverage and method for producing the same

Abstract

To provide a packaged carbonated alcoholic beverage with less sweetness and a high alcohol concentration, in which the alcohol-derived bitterness is reduced and the drinking feeling is excellent.SOLUTION: A packaged carbonated alcoholic beverage contains citrus-immersed distilled liquor with an alcohol content of 6 v / v% or more and a sweetness value of 2 or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a container-packed carbonated alcoholic beverage and a method for producing the same.

Background Art

[0002] As a container-packed carbonated alcoholic beverage (also called Ready To Drink; RTD beverage, etc.), products are known in which fruit juice, flavor, sweetener, acidulant, etc. are added to a base liquor (for example, distilled liquors such as shochu, spirits, and alcohol for raw materials) to impart flavor.

[0003] In response to the increasing health consciousness of consumers, carbonated alcoholic beverages with a reduced sugar content are also known. For example, Patent Document 1 (Japanese Patent Application Laid-Open No. 2015-136352) discloses a carbonated alcoholic beverage containing a sweetening substance, an acidifying substance, and a fruit flavor, and not containing fruit juice and a raw material liquor containing components derived from fruits, having a sweetness degree of 1 / 100 ml or less with sugar taken as 1.00, an acidity of 0.1 g / 100 ml or less in terms of citric acid, and a sugar content of less than 0.5 g / 100 ml.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] On the one hand, as a carbonated alcoholic beverage in a container, in order to improve the compatibility with meals, there are products with increased alcohol concentration and reduced sweetness. To reduce sweetness, usually, the usage amounts of sweeteners such as saccharides and fruit juices are decreased. However, in beverages with increased alcohol concentration, the bitterness derived from alcohol is likely to be felt. Also, although beverages with reduced sweetness have better compatibility with meals, the feeling of being alcoholic (hereinafter referred to as the drinking feeling) is less likely to be felt. Therefore, the problem of the present invention lies in providing a carbonated alcoholic beverage in a container with low sweetness and high alcohol concentration, in which the bitterness derived from alcohol is reduced and which has an excellent drinking feeling.

Means for Solving the Problem

[0006] The inventor of the present invention conducted intensive research to solve the above problems. As a result, it was found that in a carbonated alcoholic beverage in a container with low sweetness, by adding an infused distilled liquor of citrus fruits, the above problems can be solved, and the present invention was completed. That is, the present invention includes the following matters. 〔1〕A carbonated alcoholic beverage in a container, containing an infused distilled liquor of citrus fruits, having an alcohol content of 6 v / v% or more, and a sweetness value of 2 or less. 〔2〕The carbonated alcoholic beverage according to 〔1〕 above, wherein the infused distilled liquor of citrus fruits contains 0.5 to 10 ppm of linalool. 〔3〕The carbonated alcoholic beverage according to 〔1〕 or 〔2〕 above, wherein the content of the infused distilled liquor of citrus fruits in the carbonated alcoholic beverage is 0.01 v / v% or more. 〔4〕The carbonated alcoholic beverage according to any one of 〔1〕 to 〔3〕 above, wherein the infused distilled liquor of citrus fruits includes a scented citrus infused distilled liquor and / or a grapefruit infused distilled liquor. 〔5〕The carbonated alcoholic beverage according to 〔4〕 above, wherein the infused distilled liquor of citrus fruits includes both a scented citrus infused distilled liquor and a grapefruit infused distilled liquor. 〔6〕The carbonated alcoholic beverage according to any one of 〔1〕 to 〔5〕 above, wherein the infused distilled liquor of citrus fruits uses the peel of citrus fruits as part of the raw material. 〔7〕The carbonated alcoholic beverage according to the above 〔6〕, wherein the citrus peel is a raw peel. 〔8〕The carbonated alcoholic beverage according to any one of the above 〔1〕 to 〔7〕, wherein the citrus-infused distilled liquor is a distilled liquor produced by a process including vacuum distillation. 〔9〕The carbonated alcoholic beverage according to any one of the above 〔1〕 to 〔8〕, which does not contain a high-intensity sweetener. 〔10〕The carbonated alcoholic beverage according to any one of the above 〔1〕 to 〔9〕, which contains 0.1 to 500 ppb of α-pinene. 〔11〕A method for producing a carbonated alcoholic beverage, wherein the alcohol content is 6 v / v% or more and the sweetness value is 2 or less, the method comprising a step of mixing a citrus-infused distilled liquor into a liquid containing a base liquor, for a container-packed carbonated alcoholic beverage. A method for producing a container-packed carbonated alcoholic beverage, comprising a step of mixing a citrus-infused distilled liquor into a liquid containing a base liquor. 〔12〕A method for producing a carbonated alcoholic beverage, wherein the alcohol content is 6 v / v% or more and the sweetness value is 2 or less, the method comprising: a step of immersing raw citrus peel in an alcohol-containing liquid to extract components contained in the raw peel; a step of subjecting the alcohol-containing liquid to vacuum distillation after the extraction step; and a step of obtaining the citrus-infused distilled liquor using the distillate obtained in the vacuum distillation step. After the extraction step, a step of subjecting the alcohol-containing liquid to vacuum distillation. A step of obtaining the citrus-infused distilled liquor using the distillate obtained in the vacuum distillation step. 〔13〕A method for enhancing the alcoholic taste of a container-packed carbonated alcoholic beverage, characterized by containing a citrus-infused distilled liquor in a carbonated alcoholic beverage having an alcohol content of 6 v / v% or more and a sweetness value of 2 or less.

Advantages of the Invention

[0007] According to the present invention, there is provided a carbonated alcoholic beverage filled in a container, which has less sweetness, a high alcohol concentration, reduced bitterness derived from alcohol, and an excellent drinking feeling.

Embodiments for Carrying Out the Invention

[0008] The container-packed carbonated alcoholic beverage according to the present embodiment contains a citrus-infused distilled liquor, has an alcohol content of 6 v / v% or more, and a sweetness value of 2 or less.

[0009] (Carbonated alcoholic beverage) The beverage of the present invention is a beverage obtained by adding water or the like to a base liquor as an alcohol source to adjust the alcohol content and adding carbon dioxide gas. As the base liquor, distilled liquor is preferably used. Examples of the distilled liquor include raw material alcohol, whiskey, brandy, shochu, spirits, and combinations thereof. Among these, raw material alcohol and spirits are preferably used. As the raw material alcohol, preferably, the one obtained by fermenting waste molasses and purifying it to a high degree (for example, the alcohol content is 90 v / v% or more) is used. Since the raw material alcohol is inexpensive, the production cost can be reduced. In addition, since the raw material alcohol has a low content of aroma components as compared with other base liquors, it is easy to obtain a beverage with a refreshing taste.

[0010] (Sweetness value) The sweetness value is a parameter indicating the strength of the sweetness of a beverage, and is a parameter obtained by converting the content of a sweetener contained in the beverage into sucrose from the viewpoint of sweetness. Specifically, for each sweetener contained in the beverage, the content (g / 100 ml) of each sweetener when converted into sucrose is obtained by multiplying the concentration (g / 100 ml) of the sweetener by the "sweetness degree" of the sweetener. Then, the total value (g / 100 ml) of the sucrose-converted content of all the sweeteners contained in the beverage is obtained as the "sweetness value" of the beverage. In addition, the "sweetness degree" is a parameter indicating the strength of the sweetness of each sweetener as compared with sucrose. In the present invention, the value of "Beverage Terminology Dictionary, published on June 25, 1999, by Vivage Japan Co., Ltd., Capital 11" is adopted as the "sweetness degree". When there is a range in the value of the sweetness degree, the median value is adopted. For example, the sweetness degrees of typical sweeteners are as follows. Glucose (sweetness degree 0.65) Fructose (sweetness degree 1.5) Sucralose (sweetness degree 600) Acesulfame potassium (sweetness degree 200) Aspartame (sweetness degree 200)

[0011] That is, the beverage of the present invention may contain a sweetener, but the content thereof is an amount such that the sweetness value is 2 or less. By the sweetness value of the beverage being 2 or less, the aftertaste of the beverage can be made refreshing, and the compatibility with food can be improved. The sweetness value is preferably 1 or less, more preferably 0.5 or less, and most preferably zero.

[0012] Examples of the sweetener include saccharides and high-intensity sweeteners. Saccharides mean monosaccharides and disaccharides. Examples of monosaccharides include glucose, fructose, fructose-glucose syrup, and / or isomerized sugar, and examples of disaccharides include sucrose, maltose, lactose, and isomerized lactose.

[0013] Also, preferably, the beverage of the present invention preferably does not contain a high-intensity sweetener. In the present invention, a high-intensity sweetener refers to a sweetener having a sweetness intensity 10 times or more that of sucrose. Examples of high-intensity sweeteners include sucralose, acesulfame potassium, aspartame, and stevia sweeteners. Furthermore, in the beverage of the present invention, in addition to not containing a high-intensity sweetener, the content of saccharides is preferably 2.0 g / 100 ml or less, more preferably 1.0 g / 100 ml or less, and still more preferably zero.

[0014] (Distilled liquor with citrus fruits immersed) In addition to the above-mentioned base liquor, a distilled liquor with citrus fruits immersed is added to the beverage of the present invention. "Distilled liquor with citrus fruits immersed" is a distilled liquor prepared by immersing citrus fruits in an alcohol-containing liquid, then distilling the alcohol-containing liquid, and using the obtained distillate. By adding the distilled liquor with citrus fruits immersed, the bitterness of the beverage can be reduced and the drinking feeling can be enhanced.

[0015] The content of citrus-infused distilled liquor in a carbonated alcoholic beverage is, for example, 0.01 v / v% or more, preferably 0.01 - 20 v / v%, more preferably 0.01 - 5 v / v%, and even more preferably 0.02 - 2 v / v%. If the content of citrus-infused distilled liquor is too high, the citrus aroma becomes too strong and it becomes difficult to feel the drinking sensation. As the citrus-infused distilled liquor, a liquid prepared so that the linalool concentration is 0.5 - 10 ppm is preferably used. The linalool concentration in the citrus-infused distilled liquor is more preferably 1.0 - 8.0 ppm. In addition, the citrus-infused distilled liquor is used, for example, in an amount such that the linalool concentration derived from the citrus-infused distilled liquor in the carbonated alcoholic beverage is 0.01 - 1000 ppb, preferably 0.05 - 500 ppb, and more preferably 0.1 - 200 ppb. As the citrus-infused distilled liquor, citrus acid citrus-infused distilled liquor and / or grapefruit-infused distilled liquor are preferably used, and particularly preferably, citrus acid citrus-infused distilled liquor and grapefruit-infused distilled liquor are used in combination. When citrus acid citrus-infused distilled liquor and grapefruit-infused distilled liquor are used in combination, the drinking sensation can be further enhanced and the bitterness can be reduced compared to when each is used alone. When citrus acid citrus-infused distilled liquor and grapefruit-infused distilled liquor are used in combination, the volume ratio (citrus acid citrus-infused distilled liquor:grapefruit-infused distilled liquor) is, for example, 1:10 - 10:1, more preferably 1:5 - 5:1, and even more preferably 1:2 - 2:1. The citrus acid citrus-infused distilled liquor refers to an infused distilled liquor made from one or more types of citrus fruits called citrus acid citrus, which have strong sourness and aroma and are not usually eaten raw. Specific examples of citrus acid citrus include lemon, lime, yuzu, sudachi, kabosu, etc. As the citrus acid citrus-infused distilled liquor, for example, a lemon-lime infused distilled liquor made from lemon and lime can be used. In addition, as the citrus acid citrus-infused distilled liquor, a liquid containing limonene at, for example, 0.05 - 5.0 ppm, preferably 0.1 - 2.0 ppm is used. Also, preferably Citrus aurantiumThe citrus-infused distilled liquor contains citral at 0.5 to 20 ppm, more preferably 1.0 to 10 ppm. Further, in a preferred benzoic acid citrus-infused distilled liquor, the concentration ratio (ppm) of limonene / linalool is 0.01 to 2.0, more preferably 0.05 to 1.0. Also, in a preferred benzoic acid citrus-infused distilled liquor, the concentration ratio (ppm) of citral / linalool is 0.1 to 20, more preferably 0.3 to 10. On the other hand, group fruit-infused distilled liquor refers to a distilled liquor obtained by using group fruit as a raw material. For example, a liquid containing limonene at 1.0 to 200 ppm, preferably 20 to 100 ppm is used. Further, the preferred group fruit-infused distilled liquor contains citral at 0.01 to 5.0 ppm, more preferably 0.10 to 3.00 ppm. Also, in a preferred group fruit-infused distilled liquor, the concentration ratio (ppm) of limonene / linalool is 1 to 100, more preferably 5 to 20. Also, in a preferred group fruit-infused distilled liquor, the concentration ratio (ppm) of citral / linalool is 0.01 to 1.0, more preferably 0.03 to 0.5.

[0016] For example, citrus-infused distilled liquor can be obtained by the following method. A: First, immerse citrus fruits in an alcohol-containing liquid. As the citrus fruits, it is preferable to use fresh fruits, and more preferably fresh fruit peels. Also, the alcohol-containing liquid is not particularly limited, and examples include whiskey, brandy, shochu, spirits, etc., and preferably raw alcohol. The alcohol concentration of the alcohol-containing liquid is, for example, 20 to 100 v / v%, preferably 40 to 100 v / v%. B: Next, leave the alcohol-containing liquid in which the fruits have been immersed for a predetermined time to extract the components contained in the fruits. For example, by leaving it at room temperature for about 10 to 30 hours, the components contained in the fruits can be extracted. C: Next, add water to the alcohol-containing liquid as necessary to adjust the alcohol content. For example, adjust the alcohol content to 20 to 60 v / v%, preferably 30 to 50 v / v%. Then, distill the alcohol-containing liquid to obtain a distillate. At this time, preferably, distillation is carried out by vacuum distillation. The degree of vacuum during vacuum distillation is, for example, 100 to 750 mmHg, preferably 500 to 700 mmHg. E: Then, add water to the distillate to adjust the concentration of components such as linalool. Thereby, a citrus-infused distilled liquor is obtained.

[0017] More specifically, 800 g of the peel of fresh lemon and 200 g of the peel of fresh lime are immersed in 2000 ml of 65 v / v% alcohol, extracted at room temperature for 24 hours, water is added to the obtained alcohol extract to make the alcohol concentration 55 v / v%, and then vacuum distillation is carried out at a degree of vacuum of 700 mmHg. This distillate is further diluted with water to make the alcohol concentration 45 v / v%. Thereby, a citrus-infused distilled liquor can be obtained.

[0018] (Carbon dioxide volume) The carbon dioxide pressure of the beverage of the present invention is not particularly limited, but for example, it is 2.0 to 3.5 gas volumes, preferably 2.3 to 3.0 gas volumes.

[0019] (Alcohol content) The alcohol content (ethanol concentration) of the beverage of the present invention is preferably 6 v / v% or more, more preferably 7 v / v% or more, and still more preferably 8 v / v% or more. Also, the alcohol content is preferably 15 v / v% or less, more preferably 13 v / v% or less, and still more preferably 11 v / v% or less. By setting the alcohol content to 6 v / v% or more, a drinking feeling characteristic of alcohol can be imparted. Also, unpleasant odors and off-flavors can be reduced, and furthermore, the aftertaste can be made clean.

[0020] (Acidulant) The beverage of the present invention may contain an acidulant. Specific examples of the acidulant include adipic acid, citric acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid. These can be used in the form of salts such as potassium salts and sodium salts, or in the form of buffer solutions. Preferably, citric acid and / or sodium citrate are mentioned as the acidulant. More preferably, the beverage preferably contains citric acid, for example, in an amount of 0.3 to 3.0 (g / L), preferably 0.5 to 2.5 (g / L), and more preferably 1.0 to 2.0 (g / L). Also, sodium citrate is preferably contained, for example, in an amount of 0.01 to 2.0 (g / L), preferably 0.1 to 2.0 (g / L).

[0021] Also, the acidity of the beverage is, for example, 0.01 to 2.0 (g / 100 mL), preferably 0.03 to 1.0 (g / 100 mL), and more preferably 0.05 to 0.5 (g / 100 mL). Note that the acidity indicates the acidity in terms of citric acid and is calculated based on the method for measuring the acidity determined by the total acid (free acid) on page 8 of the National Tax Agency's Prescribed Analytical Method (National Tax Agency Ordinance No. 6 of 2007). Specifically, the acidity can be measured by the following method. Accurately measure 1 to 50 ml of the sample and appropriately dilute it with water. Titrate this with a 0.1 mol / L sodium hydroxide solution, using a pH meter to set the end point at 8.2, and calculate using the following formula. (Equation 1): Acidity (%) = A × f × 100 / W × 0.0064 (in the case of citric acid acidity) A: Titration volume (ml) with 0.1 mol / L sodium hydroxide solution f: Normality of 0.1 mol / L sodium hydroxide solution W: Sample weight (g) In Formula 1, "0.0064" is the weight (g) of anhydrous citric acid corresponding to 1 ml of 0.1 mol / L sodium hydroxide solution.

[0022] (α-Pinene) The beverage of the present invention preferably contains α-pinene. The inclusion of α-pinene can enhance the drinking feeling. The content of α-pinene is, for example, 0.1 to 500 ppb, preferably 1.0 to 300 ppb, more preferably 4 to 200 ppb. α-Pinene can be included in the beverage, for example, alone or by adding distilled spirits containing a large amount of α-pinene such as gin. Preferably, the beverage of the present invention contains α-pinene derived from an extract obtained from a raw material selected from hinoki, pine, and juniper berries (western juniper), or a distilled spirit (such as gin) containing the extract, in an amount of 0.1 to 500 ppb, preferably 1.0 to 300 ppb, more preferably 4 to 200 ppb.

[0023] (Fruit juice) The beverage of the present invention is preferably a low-fruit-juice or no-fruit-juice beverage. Preferably, the content of fruit juice in the beverage is 5 (w / v%) or less, more preferably 3 (w / v%) or less, and most preferably, the beverage of the present invention is no-fruit-juice. By being a low-fruit-juice or no-fruit-juice beverage, the aftertaste of the beverage can be made refreshing and the compatibility with food can be improved.

[0024] (Flavor) The beverage of the present invention may contain a flavor. As the flavor, for example, lemon flavor is suitable. The content of the flavor is 0.1 to 2.0 (g / L), preferably 0.3 to 1.0 (g / L).

[0025] (Manufacturing method) The beverage according to the present invention can be obtained, for example, by the following method. First, prepare citrus-infused distilled spirits by the method described above. Subsequently, the base liquor is diluted with water so that the alcohol content reaches a predetermined concentration. Further, a predetermined amount of citrus-infused distilled liquor and other additives are added so that the sweetness value becomes 2 or less, and they are uniformly mixed. Next, carbon dioxide is added by carbonation to adjust the gas volume. Then, it is filled and sealed in a container. Thus, the beverage according to the present invention can be obtained. Note that carbon dioxide may be added by using carbonated water instead of water.

[0026] (Example) Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the examples shown below.

[0027] [Preparation of Lemon Lime Infused Distilled Liquor (Aromatic Acid Citrus Infused Distilled Liquor)] 800 g of the peel of fresh lemons and 200 g of the peel of fresh limes were immersed in 2000 ml of 65% alcohol. Extraction was carried out at room temperature for 24 hours. After adding water to the obtained alcohol extract so that the alcohol concentration became 55 v / v%, vacuum distillation was carried out at a reduced pressure of 700 mmHg. This distillate was further diluted with water so that the alcohol concentration became 45 v / v%. Thus, lemon lime infused distilled liquor was obtained. When the components contained in the obtained lemon lime infused distilled liquor were analyzed, limonene was 0.68 ppm, linalool was 3.81 ppm, and citral was 6.13 ppm.

[0028] [Preparation of Grapefruit Infused Distilled Liquor] The peel of fresh lemons and the peel of fresh limes was replaced with the peel of fresh grapefruits, and grapefruit infused distilled liquor was prepared in the same manner as the lemon Lime infused distilled liquor. When the components contained in the obtained Manufactured infused distilled liquor were analyzed, limonene was 60.14 ppm, linalool was 4.64 ppm, and citral was 0.55 ppm. Grapefruit

[0029] [Test Example 1] ​According to the formulation shown in Table 1, raw material alcohol (alcohol content 95 v / v%), acidulants (anhydrous citric acid, trisodium citrate), lemon flavor, lemon-lime infused distilled spirit, and grapefruit infused distilled spirit were mixed and water was added. Thereafter, carbon dioxide was applied at a predetermined gas pressure to obtain the carbonated alcoholic beverages according to Comparative Example 1 and Examples 1 to 3. In addition, for all the beverages, the alcohol concentration was 9 v / v% and the carbon dioxide gas pressure was 2.5 gas volumes. Also, it contains no sweetener and the sweetness value is zero. Furthermore, it contains no fruit juice. Also, the acidity was 0.17 g / 100 ml. For the obtained carbonated alcoholic beverages, sensory evaluation was performed by 6 professional panelists. The sensory evaluation was performed on the drinking feeling and bitterness in the following 5 grades. -2: Weak -1: Slightly weak 0: Normal +1: Slightly strong +2: Strong

[0030] Also, the overall evaluation of the flavor was also evaluated in the following 5 grades. -2: Bad -1: Slightly bad 0: Normal +1: Slightly good +2: Good

[0031] The results are shown in Table 1. In addition, for all items, the average value of 6 professional panelists was used as the result. As shown in Table 1, the beverages of Examples 1 to 3 to which lemon-lime infused distilled spirit and grapefruit infused distilled spirit were added had an increased drinking feeling and a reduced bitterness compared to the beverage according to Comparative Example 1. Also, the ethanol odor was weakened and the overall evaluation of the flavor was improved.

[0032] [Test Example 2] Subsequently, the cases of using lemon-lime infused distilled liquor and grapefruit infused distilled liquor alone were examined. Specifically, carbonated alcoholic beverages according to Examples 4 and 5 were prepared according to the formulations shown in Table 2. Then, sensory evaluation was performed according to the same criteria as in Test Example 1. The results are shown in Table 2. As shown in Table 2, when using lemon-lime infused distilled liquor alone or grapefruit infused distilled liquor alone, compared with Comparative Example 1, the drinking feeling was enhanced, the bitterness decreased, and the overall evaluation of the flavor became higher. However, compared with the case of combined use (Example 1), the taste balance was poor, and the overall evaluation of the flavor was lower than that in the case of combined use. That is, it is understood that by combining lemon-lime infused distilled liquor and grapefruit infused distilled liquor, the drinking feeling is further enhanced and the bitterness is reduced compared to the case of using them alone.

[0033] [Test Example 3] Next, the effect of adding α-pinene was examined. According to the formulations shown in Table 3, a plurality of carbonated alcoholic beverages with different α-pinene contents were obtained. Incidentally, α-pinene was added to the beverage by adding gin. Sensory evaluation was performed in the same manner as in Test Example 1. Incidentally, the evaluation criteria were to evaluate on a 5-point scale with the result of the beverage without added α-pinene (control) being zero, and the average value of 6 professional panels was taken as the result. The results are shown in Table 3. As shown in Table 3, adding α-pinene tended to enhance the drinking feeling. Also, in Examples 6 and 7, the bitterness decreased. On the other hand, in Example 8, the bitterness increased slightly. That is, in the range where the α-pinene content is 4 to 200 ppb, the drinking feeling can be enhanced and the bitterness can be reduced, and a good flavor was obtained.

Table 1

Table 2

Table 3

Claims

A carbonated alcoholic beverage filled in a container, which contains citrus-infused distilled liquor, gin, contains α-pinene at 4 to 500 ppb, has an alcohol content of 6 v / v% or more, and has a sweetness value of 2 or less.

2. The carbonated alcoholic beverage according to claim 1, which does not contain a high-sweetness sweetener.

3. The carbonated alcoholic beverage according to claim 1 or claim 2, wherein the citrus-infused distilled liquor includes benzoic acid citrus-infused distilled liquor and / or grapefruit-infused distilled liquor.

4. The carbonated alcoholic beverage according to any one of claims 1 to 3, which contains citral at 0.001 ppb to 4 ppm.

5. A carbonated alcoholic beverage filled in a container, which contains citrus-infused distilled liquor, contains citral at 0.001 ppb to 4 ppm, contains citric acid at 0.5 to 2.5 g / L, has an alcohol content of 6 v / v% or more, and has a sweetness value of 2 or less.

6. The carbonated alcoholic beverage according to claim 1, claim 2 or claim 5, wherein the citrus includes at least one selected from the group consisting of lemon, lime, yuzu and grapefruit.

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