Citrus-flavored beverage

Abstract

[Problem] To provide a beverage in which the flavorfulness of a citrus-flavored beverage is increased, a method for producing the beverage, and a method for increasing the flavorfulness of the citrus-flavored beverage. [Solution] This citrus-flavored beverage has a calcium concentration of 6.0 mg / l or more.

Description

Citrus-flavored beverage

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

[0002] Conventionally, citrus-flavored beverages such as lemon and grapefruit have been sold as alcoholic beverages or soft drinks. Many of these beverages do not use a large proportion of fruit juice, but are designed to give the impression of a fruit flavor by using flavors and the like.

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

[0004] However, there is still room for improvement in making the original flavor of citrus more perceptible.

[0005] JP-A-2021-078382 JP-A-2021-122258

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

[0007] As a result of intensive research to solve the above problems, the present inventors have found that the above problems can be solved by including calcium in a citrus-flavored beverage, and have completed the present invention.

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

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

[0010] In this specification, "authenticity of the citrus flavor" means that the flavor and aroma experienced when a particular citrus fruit is eaten raw and unprocessed are also perceived in the citrus-flavored beverage. Furthermore, "enhancing the authenticity of the citrus flavor" means that a citrus-flavored beverage containing a predetermined amount of calcium specified in this invention gives a stronger impression of the authenticity of the citrus flavor than a citrus-flavored beverage that does not contain the predetermined amount of calcium. In this case, the formulation and manufacturing conditions other than calcium concentration are the same.

[0011] In this specification, the upper and lower limit provisions described may be appropriately selected from the respective options and combined as needed to define the numerical range from the lower limit to the upper limit.

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

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

[0014] In this specification, the term "process" includes not only independent processes but also any process that cannot be clearly distinguished from other processes, provided that its intended purpose is achieved.

[0015] Citrus-flavored beverage In this specification, a citrus-flavored beverage is a beverage that exhibits the flavor of citrus. Citrus flavor can be imparted to a beverage by incorporating one or more materials selected from citrus juice, citrus fruit-derived components (other than juice, such as peel and extract), and citrus-flavored fragrances.

[0016] In this specification, citrus-flavored beverages can be filled into containers and distributed. Various known containers can be used, including cans, bottles, barrels, plastic containers such as PET bottles, and paper containers.

[0017] Citrus fruits (sometimes referred to as "citrus fruits") are preferably the fruits of plants belonging to the Rutaceae family, subfamily Rutinae, such as lemons, grapefruits, shikwasa, oranges, mandarins, limes, yuzu, kabosu, and iyokan. From the viewpoint of making it easier to feel the effect of enhancing the original flavor of citrus fruits, it is preferable to use lemons, grapefruits, or a combination thereof as the citrus fruit, and it is more preferable to use lemons. In other words, in the present invention, it is more preferable for the citrus-flavored beverage to be a lemon-flavored beverage. However, this does not preclude the use of a combination of multiple citrus fruits, or the use of other fruits or vegetables as raw materials other than citrus fruits, as long as it does not impair the effects of the present invention.

[0018] Fruit juice refers to the liquid component obtained by crushing and squeezing fruit, or by straining it. Fruit juice may also include concentrated or diluted versions of this liquid component, and may contain pulp, or have had the pulp removed through processes such as filtration or centrifugation. Fruit juice may be straight juice, concentrated juice, or concentrated and reconstituted juice, and a combination of these may also be used. Straight juice refers to juice obtained by squeezing fruit and without any concentration or other processing, concentrated juice refers to juice that has been concentrated from fruit, and concentrated and reconstituted juice refers to concentrated juice that has been diluted.

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

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

[0021] Alternatively, dried liquid fruit juice may be used, and this dried fruit juice may be used as part or all of the fruit juice-derived ingredients in a citrus-flavored beverage. Examples of dried fruit juice include powdered fruit juice, which is obtained by freeze-drying fruit juice and then compounding it with excipients.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

[0038] The citrus-flavored beverage of the present invention preferably has a solids content of less than 10.0 w / v%, more preferably 2.0 to 8.0 w / v%. The solids content refers to the number of grams of non-volatile components contained in 100 cubic centimeters of the original volume at a temperature of 15 degrees. The measurement of the solids content of alcoholic beverages can be carried out using the "Annotations on the Prescribed Analytical Methods of the National Tax Agency, Fourth Revision" (February 20, 1993, Fourth Revised Edition, published by the Japan Brewing Association, Inc.). By setting the solids content within the above range, it becomes easier to obtain the effect of enhancing the original flavor characteristic of citrus fruits.

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

[0040] The acidity (in terms of citric acid) can be expressed as the number of grams (anhydrous citric acid g / 100 ml) when the amount of acid contained in 100 ml is converted to citric acid. The acidity can be measured by the method defined in the acidity measurement method of the Japanese Agricultural and Forestry Standards (JAS standards) for fruit beverages, specifically, by the neutral titration method (quantitative formula) using 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.

[0041] The acidity can be adjusted by the types and amounts of acidulants, fruit juices, and other various components. Examples of acidulants include citric acid, anhydrous citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, acetic acid, phosphoric acid, or their salts.

[0042] The pH of the citrus-flavored beverage of the present invention at 20°C is more preferably 4.0 or less. By setting the pH within such a range, it becomes easier to obtain the effect of enhancing the original flavor characteristic of citrus fruits.

[0043] The pH can be adjusted by the types and amounts of acidulants, fruit juices, and other various components. For example, a pH adjuster such as trisodium citrate can also be used.

[0044] The citrus-flavored beverage of the present invention may contain carbon dioxide gas. The carbon dioxide pressure of the beverage is preferably 2.0 to 3.0 gas volumes, and more preferably 2.3 to 2.8 gas volumes. By imparting a carbonated feeling, the palatability is improved, and it becomes easier to obtain the effect of enhancing the original flavor characteristic of citrus fruits.

[0045] Other components The citrus-flavored beverage of the present invention may contain components other than those described above (other components) as long as the citrus flavor and the effects of the present invention are not impaired. For example, if necessary, vitamins, peptides, amino acids, water-soluble dietary fibers, antioxidants, thickeners, stabilizers, emulsifiers, coloring agents, diluents, and flavors, etc., raw materials and food additives commonly used in the food field may be included. Also, as long as the citrus flavor and the effects of the present invention are not impaired, fruit-derived components other than fruit juice-derived raw materials (such as fruit peels, extract extracts, etc.) may be further included.

[0046] Method for producing a citrus-flavored beverage The method for producing a citrus-flavored beverage of the present invention includes a step of adding a calcium-containing material (including food additives) to the beverage to adjust the calcium concentration. By including this step, the effect of enhancing the original flavor characteristic of citrus fruits can be obtained. Also, instead of the step of adding a calcium-containing material, a step of eluting calcium into the liquid by adding a calcium-containing food (excluding beverages) to the beverage may be included, or both the step of adding a calcium-containing material and the step of adding a calcium-containing food (excluding beverages) to the beverage may be included. Known methods can be used for the addition method of other raw materials, filling method, etc. The details of the beverage are the same as those of the above beverage.

[0047] The step of adjusting the calcium concentration is achieved by adding a calcium-containing material so that the final calcium concentration becomes the desired one when preparing the raw material mix of the beverage. The same applies when adding a calcium-containing food (excluding beverages) to the beverage.

[0048] When producing the citrus-flavored beverage as a container-packed beverage, it is preferable to further include a heat sterilization treatment step. Known methods can be adopted for the heat treatment method.

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

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

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

[0052]

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

[0054] [Sensory Evaluation Test] A sensory evaluation test using a ranking method was conducted for each of the following sample groups (Groups A to G) to compare the characteristics of the respective flavors ("lemon-likeness," "grapefruit-likeness"). Group A: A, A-1, A-2, and A-3 Group B: B, B-1, B-2, and B-3 Group C: C, C-1, C-2, and C-3 Group D: D, D-1, D-2, and D-3 Group E: E, E-1, E-2, and E-3 Group F: F, F-1, F-2, and F-3 Group G: G, G-1, G-2, and G-3

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

[0056] The test was conducted by eight trained panelists and evaluated according to the following steps 1-5: 1. The panelists underwent preliminary discussion and preliminary testing. 2. The samples were presented in 70 ml portions in odorless colored glasses (250 ml) at 4°C. 3. Four samples were presented simultaneously in a random order, and the panelists swallowed and evaluated them. 4. The panelists ranked the sample that best represented the flavor as 1, the next best as 2, and so on, for 3rd place and below. Duplicate rankings were prohibited. 5. The sum of ranks for each sample was calculated from the panelists' responses, and the results were analyzed using Friedman's test and multiple comparison methods (Friedman).

[0057] Table 2 shows the rank sum for each sample and Friedman's statistic F. Within each group of samples, a lower rank sum value indicates a stronger perception of the flavor. Number of panelists: n=8; Number of samples: k=4

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

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

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

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

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

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

[0064]

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

[0066] (Examples 1-4, 1-5, 2-4, 2-5, 3-4, 3-5) Samples were prepared by adding calcium lactate to the samples from groups A, B, and C to further increase the Ca concentration. (Table 4: A-3 to A-5, B-3 to B-5, C-3 to C-5)

[0067]

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

[0069] [] represents A through C in each group, respectively.

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

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

[0072] These results indicate that in citrus-flavored beverages, when the calcium concentration exceeds 50.0 mg / l, the flavor intensity tends to weaken.

Claims

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

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

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

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

5. The citrus-flavored beverage according to claim 1 or 2, which contains the juice of the citrus fruit.

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

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

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

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

Images