Peach-flavored carbonated beverage

Abstract

This peach-flavored carbonated beverage contains an emulsifier and ethyl acetate.

Description

Peach-flavored carbonated drink

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

[0002] Traditionally, popular peach-flavored beverages have been those containing high concentrations of peach juice or puree made from crushed peach pulp.

[0003] Emulsifiers are known to have an emulsifying effect of emulsifying water and oil to form an emulsion. In the field of beverages and the like, emulsifiers are used for various purposes, such as preventing precipitation and defoaming, by utilizing this emulsifying effect. For example, Patent Document 1 discloses that adding gum arabic, which has an emulsifying effect, to straight yellow peach juice suppresses the occurrence of oil floating due to fat-soluble pigments (carotene pigments and paprika pigments) and achieves dispersion stability of the fat-soluble pigments.

[0004] JP 2017-70261 A

[0005] The present inventors have recently noticed that the use of an emulsifier in a peach-flavored beverage results in a stronger artificial peach aroma. Further investigations have revealed that combining an emulsifier-containing peach-flavored beverage with ethyl acetate is effective, leading to the completion of the present invention. Meanwhile, conventional peach-flavored beverages such as those described in Patent Document 1 do not focus on the artificial peach aroma provided by an emulsifier, nor do they use ethyl acetate.

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

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

[10] The peach-flavored carbonated beverage according to any one of [1] to [9], having a sweetness index of 2 to 15.

[11] The peach-flavored carbonated beverage according to any one of [1] to

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

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

[11] , further containing gamma-decanolactone.

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

[12] , having a gamma-decanolactone concentration of 1 to 100 ppm.

[14] The peach-flavored carbonated beverage according to any one of [1] to

[13] , which is a packaged beverage.

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

[0009] Hereinafter, embodiments of the present invention will be described in detail. In this specification, the expression "a to b" in the description of a range of values ​​means a to b, unless otherwise specified.

[0010] In this specification, the term "alcohol-flavored beverage" refers to a non-alcoholic beverage (with an alcohol content of less than 1% by volume) that has a taste (i.e., flavor) similar to or simulating that of an alcoholic beverage. Alcoholic beverages generally refer to alcoholic beverages, and specific examples include vodka, shochu, rum, whiskey, brandy, sake, fruit liquor, wine, cocktails, beer, chuhai, and sour drinks.

[0011] <Peach-flavored carbonated beverage> The peach-flavored carbonated beverage of this embodiment is a beverage containing an emulsifier and ethyl acetate (hereinafter, simply referred to as "beverage"). This suppresses the artificial peach aroma of peach-flavored beverages containing emulsifiers. While the details of how this effect is achieved are unclear, it is thought that the following applies. First, it is thought that the peach juice or peach flavor used to impart a peach flavor to a beverage all contain common aroma components that characterize peaches. Furthermore, it is thought that these aroma components are easily accentuated by the emulsifier, thereby intensifying the artificial peach aroma of the peach-flavored beverage. Therefore, it is thought that the addition of ethyl acetate masks the artificial peach aroma and intensifies the fresh, juicy peach aroma. In addition, it is thought that the stimulation of carbon dioxide makes the artificial aroma less noticeable, and that the acidity of the carbon dioxide imparts a fresh, juicy peach aroma.

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

[0013] Peach refers to the fruit of a plant belonging to the genus Prunus in the family Rosaceae. Peaches are generally broadly divided into two types: white peaches and yellow peaches. Specific peach varieties are not particularly limited, but examples include yellow peaches such as "Ogon Peach," "Takinosawa Gold," "Sweet Kouyoku," "Kokihi," and "Kirara no Kiwami"; and white peaches such as "Asama White Peach," "Okayama Yume White Peach," "Kanoiwa White Peach," "Kawanakajima White Peach," and "Shimizu White Peach." The peaches in the beverage of this embodiment may be either white peaches or yellow peaches, but white peaches are preferred in order to obtain a more refreshing and fresh peach aroma.

[0014] The components contained in the beverage of this embodiment will be described below.

[0015] [Emulsifier] Emulsifiers are used to make the liquid color of the beverage cloudy to give it a visually rich appearance, to improve dispersion stability and satisfying drinking sensation, and to obtain a taste similar to natural peach juice.

[0016] Examples of emulsifiers include polyhydric alcohol fatty acid esters such as glycerin fatty acid esters and sucrose fatty acid esters, and polysaccharides having emulsifying properties such as gum arabic, gum gadi, and quillaja saponin. These may be used alone or in combination.

[0017] The concentration of the emulsifier is preferably 5 ppm or more, more preferably 10 ppm or more, and even more preferably 20 ppm or more, from the viewpoint of obtaining the emulsifying effect of the emulsifier. The concentration (ppm) of the emulsifier is preferably 70 ppm or less, more preferably 60 ppm or less, and even more preferably 50 ppm or less, from the viewpoint of suppressing artificial aroma due to the emulsifier.

[0018] The emulsifier can be quantitatively and analytically analyzed by thin layer chromatography, high performance liquid chromatography, or gas chromatography.

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

[0020] The concentration (ppm) of ethyl acetate is preferably 0.005 ppm or more, more preferably 0.008 ppm or more, even more preferably 0.01 ppm or more, particularly preferably 0.05 ppm or more, and even more particularly preferably 0.1 ppm or more, from the viewpoint of suppressing the artificial peach aroma of the peach-flavored beverage and obtaining a fresh, juicy peach flavor. The concentration (ppm) of ethyl acetate is preferably 500 ppm or less, more preferably 400 ppm or less, and even more preferably 300 ppm or less, 200 ppm or less, 100 ppm or less, 50 ppm or less, 30 ppm or less, 20 ppm or less, and 10 ppm or less, in that order, from the viewpoint of suppressing the artificial peach aroma of the peach-flavored beverage and obtaining a fresh, juicy peach flavor.

[0021] [γ-Decanolactone] The beverage of this embodiment may contain γ-decanolactone. This suppresses the artificial peach aroma of the peach-flavored beverage, making it easier to obtain a more refreshing and fresh peach flavor. γ-Decanolactone is also known as 5-hexyloxolan-2-one and is a compound with CAS number 706-14-9.

[0022] The concentration (ppm) of γ-decanolactone is preferably 1 ppm or more, more preferably 5 ppm or more, and even more preferably 10 ppm or more, from the viewpoint of obtaining a fresh, juicy peach flavor. The concentration (ppm) of γ-decanolactone is preferably 200 ppm or less, more preferably 150 ppm or less, and even more preferably 100 ppm or less, from the viewpoint of suppressing an artificial peach aroma in the peach-flavored beverage.

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

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

[0025] (Other Ingredients) The beverage of this embodiment may contain various ingredients other than those described above, as long as the peach flavor and the effects of the present invention are obtained, such as fruit juice, flavoring, sweetener, acidulant, pH adjuster, various nutrients, coloring, diluent, antioxidant, and thickening stabilizer.

[0026] [Fruit Juice] The beverage of this embodiment may contain fruit juice. When fruit juice is contained, the content of fruit juice (in terms of straight juice) relative to the total volume of the beverage is preferably 90% by mass or less, more preferably 85% by mass or less, in order to obtain a fresh, juicy peach flavor while suppressing the artificial peach aroma of the peach-flavored beverage. If the palatability of a low-fruit juice beverage is desired, the content may be 20% by mass or less, or even 10% by mass or less. On the other hand, in order to obtain a peach juice flavor, the content of fruit juice (in terms of straight juice) is preferably 0.5% by mass or more, more preferably 1% by mass or more. The beverage of this embodiment may also be juice-free (0.0% juice content). The beverage of this embodiment can maintain a good peach flavor despite having a low or no fruit juice content.

[0027] The fruit juice is preferably peach juice, which more significantly suppresses the artificial peach aroma of the peach-flavored beverage. When peach juice is contained, the proportion (mass %) of peach juice relative to the total fruit juice is preferably 50 mass % or more, more preferably 70 mass % or more, even more preferably 80 mass % or more, and even more preferably 90 mass % or more, 99 mass % or more, and 100 mass % or more.

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

[0029] The juice percentage is a relative concentration when the Brix value or acidity of juice obtained by squeezing fruit and not subjected to any process such as concentration (straight juice) is taken as 100%. Whether the juice content is calculated based on the Brix value or acidity is determined for each type of juice in accordance with the JAS standards. Furthermore, when the juice content is converted based on the Brix value of the JAS standards, the Brix values ​​of sugars, honey, etc. added to the juice are excluded from the calculation.

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

[0031] As the fruit juice, straight fruit juice, concentrated fruit juice, reconstituted fruit juice, etc. may be used.

[0032] The peach fruits that can be used to prepare the fruit juice according to this embodiment are not particularly limited in terms of variety, place of origin, ripeness, size, etc., and can be appropriately selected.

[0033] The beverage of this embodiment may also be prepared using commercially available juice, concentrated juice, paste, etc. as the fruit juice. Specific examples include juices and concentrated juices specified by the JAS standard (Japanese Agricultural Standards for Fruit Drinks), and one or more of these may be used to prepare the beverage of this embodiment.

[0034] [Flavor] The flavor may be a natural flavor or a synthetic flavor. Specifically, it is preferable to include a fruit flavor, and more preferably a peach flavor. The peach flavor may not contain ethyl acetate.

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

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

[0037] [Water-soluble dietary fiber] The beverage may contain water-soluble dietary fiber. This improves the richness and satisfying taste of the beverage, resulting in a more natural peach juice-like flavor. Specific examples of water-soluble dietary fiber include polydextrose, indigestible dextrin, isomaltodextrin, cellulose, pectin, glucomannan, alginic acid, laminarin, hydrolyzed guar gum, carrageenan, and fucoidin.

[0038] [Carbonated Gas] The beverage of this embodiment contains carbon dioxide gas. The carbon dioxide pressure of the beverage is preferably 1.5 to 2.6 gas volumes, and more preferably 2.0 to 2.5 gas volumes. By setting the carbon dioxide pressure at or above the lower limit, the artificial aroma is less noticeable due to the stimulation of the carbon dioxide gas, and the sourness of the carbon dioxide gas imparts a fresh peach flavor, thereby improving the deliciousness of the peach-flavored carbonated beverage. On the other hand, by setting the carbon dioxide pressure at or below the upper limit, the effect of suppressing the artificial peach aroma of the peach-flavored beverage is maintained, and the fresh, fresh peach flavor is maintained.

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

[0040] The method for adding carbon dioxide gas to a beverage is not particularly limited and can be determined appropriately by a person skilled in the art. For measuring the physical properties of a beverage such as pH and acidity, the beverage is used after removing the carbon dioxide gas by a known method.

[0041] [Alcohol] In the present embodiment, unless otherwise specified, alcohol refers to ethyl alcohol (ethanol). The alcohol is not particularly limited, and any alcohol commonly used in alcoholic beverages can be used, including, for example, one or more alcohols selected from brewer's alcohol; spirits such as vodka, rum, tequila, gin, aquavit, and Korn; liqueurs, whiskey, brandy, shochu, etc.

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

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

[0044] Various properties of the beverage of this embodiment will be described below.

[0045] [Alcohol-flavored beverage] The beverage of this embodiment may be an alcohol-flavored beverage. That is, even if it does not contain alcohol, it can be a beverage that has the richness, depth of flavor, and complexity of an alcoholic beverage. The type of alcoholic beverage is not particularly limited, but examples include cocktails, chuhai, and sours.

[0046] [Sweetness] In order to maintain good taste and ease of drinking, the beverage of the present embodiment preferably has a sweetness of 15 or less, more preferably 12 or less, and even more preferably 10 or less. On the other hand, in order to enhance the peach flavor, the sweetness is preferably 2 or more, more preferably 4 or more, and even more preferably 6 or more.

[0047] The sweetness can be adjusted by adding, for example, the above-mentioned sweeteners, fruit juice, and various other ingredients.

[0048] "Sweetness" is a parameter that indicates the intensity of sweetness of each sweetener compared to sucrose, and for example, the value used is that from "Dictionary of Beverage Terms, published June 25, 1999, Beverage Japan Co., Ltd., Supplement 11." If there is a range of sweetness values, the median value is used. For example, the sweetness of representative sweeteners is as follows: Glucose (sweetness 0.65) Fructose (sweetness 1.5) Sucralose (sweetness 600) Acesulfame potassium (sweetness 200) Aspartame (sweetness 200)

[0049] [Sugar content (Brix)] The sugar content is preferably 0.5 or more, more preferably 1.0 or more. On the other hand, the sugar content is preferably 20 or less, more preferably 18 or less. By setting the sugar content to the above lower limit or more, the deliciousness of a peach-flavored beverage can be obtained. On the other hand, by setting the sugar content to the above upper limit or less, the acidity can be prevented from becoming too strong, and the deliciousness of a peach-flavored beverage can be improved.

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

[0051] [Acidity] The acidity of citric acid (g / 100 ml) is preferably 0.10 g / 100 ml or more, more preferably 0.15 g / 100 ml or more, and even more preferably 0.32 g / 100 ml or more. The acidity of citric acid (g / 100 ml) is preferably 0.45 g / 100 ml or less, more preferably 0.40 g / 100 ml or less, and even more preferably 0.35 g / 100 ml or less. By setting the acidity to the above lower limit or more, deterioration of the beverage can be suppressed while maintaining the deliciousness of a peach-flavored beverage. On the other hand, by setting the acidity to the above upper limit or less, the acidity can be prevented from becoming too strong, and the deliciousness of a peach-flavored beverage can be improved.

[0052] The acidity of citric acid can be adjusted, for example, by adjusting the amounts of the above-mentioned acidulants, fruit juice, and other various ingredients.

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

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

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

[0056] [Container] The container used for the beverage of this embodiment may be a sealed container made of a single material such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, or steel, or a composite or laminated material thereof. The type of container is not particularly limited, and examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, and bottles. The container may also be one whose opening is sealed with a lid or stopper.

[0057] The volume of the beverage is not particularly limited, but is preferably 100 to 2000 ml, and from the standpoint of ease of drinking, more preferably 100 to 500 ml.

[0058] The method of heat sterilization of bottled beverages is not particularly limited, but in Japan, it is carried out in accordance with the provisions of the Food Sanitation Act. Specific examples include a method in which a prepared liquid is sterilized at high temperature for a short time and then filled into a storage container that has been sterilized under aseptic conditions (UHT sterilization), and a retort sterilization method in which a prepared liquid is filled into a storage container such as a can and then retorted.

[0059] [Method of consumption] The beverage of this embodiment is preferably a beverage that is consumed as is without being diluted. A beverage that can be consumed immediately after opening a packaged beverage is sometimes called a ready-to-drink (RTD) beverage.

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

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

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

[0063] (1) Measurement The concentration (ppm) of each component was measured as follows. [Ethyl acetate] Model: Shimadzu Corporation GC-2010 Headspace autosampler: Shimadzu Corporation TurboMatrixHS Column: Stabilwax 30 m x 0.32 mm ID (1 μm FT) Temperature Autosampler oven temperature: 80°C, needle temperature: 170°C, transfer temperature: 180°C Incubation time: 30 min, pressurization time: 3 min, withdrawal time: 0.4 min, HS Carrier gas pressure: 160 kPa GC oven temperature: 80°C 5 min → Heat up to 110°C (5°C / min) → Heat up to 220°C (20°C / min) → Hold at 220°C (5 min) Carrier gas and flow rate: Helium 3.0 ml / min Detector: FID

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

[0065] (2) Sensory Evaluation: The resulting beverages were tasted (8°C) by five technicians experienced in beverage development and evaluation, and rated on a 7-point scale (1 to 7 points) for "artificial peach flavor" and "fresh, vibrant peach aroma" according to the following evaluation criteria (7-point scale; 1 to 7 points), with the control product (Comparative Example 1-1) receiving 4 points, and the average values ​​were calculated. Free comments were also obtained.

[0066] Evaluation criteria: "Artificial peach flavor" Rating: 7: Very strong artificial peach flavor Rating: 6: Strong artificial peach flavor Rating: 5: Slightly strong artificial peach flavor Rating: 4: Equivalent to the control product Rating: 3: Slightly weak artificial peach flavor Rating: 2: Weak artificial peach flavor Rating: 1: Very weak artificial peach flavor

[0067] "Fresh, fresh peach scent" Rating 7: Very strong fresh peach scent Rating 6: Strong fresh peach scent Rating 5: Slightly strong fresh peach scent Rating 4: Equivalent to the control Rating 3: Slightly weak fresh peach scent Rating 2: Weak fresh peach scent Rating 1: Very weak fresh peach scent

[0068] (3) Verification 1 Using the following raw material 1, high-fructose glucose syrup, citric acid (anhydrous), trisodium citrate, peach juice, emulsifier, and peach flavor (peach flavoring) were mixed, and carbon dioxide gas was sealed in to prepare each beverage (2.3 gas volumes) shown in Table 1. (Raw material 1) Peach juice: frozen concentrated white peach clear juice, Bx. 68.5, ethyl acetate and γ-decanolactone concentrations below the detection limit (0.1 ppm) Emulsifier: glycerin fatty acid ester sucrose fatty acid ester Peach flavoring: ethyl acetate concentration below the detection limit (0.1 ppm) Next, the sensory test described in (2) above was performed on each of the resulting beverages. The results are shown in Table 1.

[0069] In the following tables, acidity indicates citric acid acidity (g / 100 ml), and alcohol content "v / v%" indicates alcohol volume concentration (volume / volume%).

[0070]

[0071] As can be seen from Table 1, the beverages of Comparative Examples 1-2, 1-3, and 1-4, in which glycerin fatty acid ester and sucrose fatty acid ester were added to the beverage containing 5% by mass of peach juice of Comparative Example 1-1, all had a stronger artificial peach flavor and a decreased fresh, juicy peach flavor.

[0072] (4) Examples and Comparative Examples [Experiment 1] Variation in Ethyl Acetate Concentration Using the above-mentioned raw material 1, brewer's alcohol, high-fructose corn syrup, citric acid (anhydrous), trisodium citrate, peach juice, emulsifiers (glycerin fatty acid ester, sucrose fatty acid ester), ethyl acetate, and peach flavor (peach flavoring) were mixed to achieve the concentrations and physical properties shown in Table 2, and carbon dioxide gas was sealed in to prepare each of the beverages shown in Table 2 (2.3 gas volumes (20°C)). Next, the sensory test described in (2) above was conducted on each of the resulting beverages. The results are shown in Table 2.

[0073]

[0074] [Experiment 2] Variation in Fruit Juice Percentage The beverages shown in Table 3 were prepared in the same manner as in Experiment 1 above, except that the beverages were prepared so that the peach juice percentages were as shown in Table 3. Next, the resulting beverages were subjected to the sensory test described in (2) above. The results are shown in Table 3.

[0075]

[0076] [Experiment 3] Varying the type and concentration of emulsifiers The beverages shown in Tables 4 and 5 were prepared in the same manner as in Experiment 1 above, except that the following ingredient 2 was used in addition to ingredient 1 to prepare the types and concentrations of emulsifiers shown in Tables 4 and 5. (Ingredient 2) Saponin Gum Arabic Guddi Gum Next, the resulting beverages were subjected to the sensory test described in (2) above. The results are shown in Tables 4 and 5.

[0077]

[0078]

[0079] [Experiment 4] Variation in Alcohol Content The beverages shown in Table 6 were prepared in the same manner as in Experiment 1 above, except that they were prepared to have the alcohol content shown in Table 6. Next, the resulting beverages were subjected to the sensory test described in (2) above. The results are shown in Table 6.

[0080]

[0081] [Experiment 5] Varying Sweetness Intensity The beverages shown in Tables 7 and 8 were prepared in the same manner as in Experiment 1 above, except that Ingredient 3 below was used in addition to Ingredient 1 to prepare beverages with the sweetness and sugar content (Brix) shown in Tables 7 and 8. Specifically, the contents of Ingredient 1 (high-fructose corn syrup) and Ingredient 3 (high-intensity sweetener) were adjusted. (Ingredient 3) High-intensity sweetener, sucralose, acesulfame K, acesulfame potassium, aspartame. Next, the resulting beverages were subjected to the sensory test described in (2) above. The results are shown in Tables 7 and 8.

[0082]

[0083]

[0084] [Experiment 6] Effect of γ-decanolactone The beverages shown in Table 9 were prepared in the same manner as in Experiment 1 above, except that γ-decanolactone was used instead of the peach flavor used in Experiment 1 and the beverages were prepared to the concentrations shown in Table 9. Next, the sensory test described in (2) above was carried out on each of the obtained beverages. The results are shown in Table 9.

[0085]

[0086] This application claims priority based on Japanese Patent Application No. 2024-150895, filed September 2, 2024, the disclosure of which is incorporated herein by reference in its entirety.

Claims

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

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

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

4. A peach-flavored carbonated beverage according to any one of claims 1 to 3, wherein the concentration of the emulsifier is 5 to 70 ppm.

5. A peach-flavored carbonated beverage according to any one of claims 1 to 4, which contains peach juice.

6. A peach-flavored carbonated beverage according to any one of claims 1 to 5, having a fruit juice content (straight equivalent) of 90 mass% or less.

7. A peach-flavored carbonated beverage according to any one of claims 1 to 6, which is an alcoholic beverage.

8. A peach-flavored carbonated beverage according to any one of claims 1 to 6, having an alcohol content of 10% by volume or less.

9. The peach-flavored carbonated beverage according to any one of claims 1 to 8, wherein the citric acid acidity is 0.10 to 0.45 g / 100 ml.

10. The peach-flavored carbonated beverage according to any one of claims 1 to 9, having a sweetness level of 2 to 15.

11. The peach-flavored carbonated beverage according to any one of claims 1 to 10, containing 1.5 to 2.6 gas volumes of carbon dioxide gas (20°C).

12. The peach-flavored carbonated beverage according to any one of claims 1 to 11, further comprising gamma-decanolactone.

13. The peach-flavored carbonated beverage according to any one of claims 1 to 12, wherein the concentration of γ-decanolactone is 1 to 100 ppm.

14. The peach-flavored carbonated beverage according to any one of claims 1 to 13, which is a bottled beverage.

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