Beverage and method for improving carbonation sensation of beverage

Abstract

The beverage of the present invention contains lactic acid, citric acid, and carbon dioxide gas and has a degree of sweetness of 0-15, wherein the ratio (lactic acid content (g / L) / citric acid content (g / L)) between the content (g / L) of lactic acid and the content (g / L) of citric acid is 0.01-2 (provided that, beverages containing at least one of tea, coffee, and milk, and beer-taste beverages are excluded).

Description

Beverage and method for improving the carbonation feeling of a beverage

[0001] The present invention relates to a beverage and a method for improving the carbonation feeling of a beverage.

[0002] In carbonated beverages, due to reasons such as the pressure resistance of the filling equipment used during production and the pressure resistance of the container, there is a limit to the carbon dioxide gas pressure that can be filled. Therefore, there is a need to enhance the carbonation feeling by means other than increasing the carbon dioxide gas pressure.

[0003] For example, Patent Document 1 (Japanese Unexamined Patent Application Publication No. 2021 - 182943) discloses a container-packed carbonated alcoholic beverage having an acidity of 0.05 to 0.3 g / 100 ml and a sweetness value of less than 0.05. Further, Patent Document 2 (Japanese Unexamined Patent Application Publication No. 2020 - 150933) discloses a carbonated beverage containing a predetermined amount of non-fat milk solids, citric acid, and lactic acid and having a pH of 3.2 or more and 4.0 or less in order to obtain better smoothness without impairing the taste peculiar to carbonated beverages (the fineness of the bubbles and the stimulating feeling of carbonation).

[0004] Japanese Unexamined Patent Application Publication No. 2021 - 182943, Japanese Unexamined Patent Application Publication No. 2020 - 150933

[0005] The present inventor has conducted studies to improve the carbonation feeling of a beverage containing carbon dioxide gas, and has found that it is effective to newly combine lactic acid or tartaric acid with citric acid and control the ratio thereof, thereby completing the present invention.

[0006] That is, according to the present invention, a beverage capable of improving the carbonation feeling can be provided. Specifically, the following beverages are provided.

[0007] [1] A beverage containing lactic acid, citric acid, and carbon dioxide, having a sweetness level of 0 to 15, and a ratio of the lactic acid content (g / L) to the citric acid content (g / L) of 0.01 to 2 (excluding beverages containing at least one of tea, coffee, and milk, and beer-flavored beverages). [2] A beverage containing tartaric acid, citric acid, and carbon dioxide, having a sweetness level of 0 to 15, and a ratio of the tartaric acid content to the citric acid content (g / L) to 0.01 to 3 (excluding beverages containing at least one of tea, coffee, and milk, and beer-flavored beverages). [3] The beverage according to [1], wherein the lactic acid content (g / L) is 0.01 g / L to 3 g / L. [4] The beverage according to [2], wherein the tartaric acid content (g / L) is 0.01 g / L to 3 g / L. [5] The beverage according to any one of [1] to [4], wherein the alcohol content is 0 volume / volt% or more and 9 volume / volt% or less. [6] The beverage according to any one of [1] to [5], which contains edible insoluble solids. [7] The beverage according to [6], wherein the insoluble solids are derived from fruit. [8] The beverage according to any one of [1] to [7], wherein the citric acid content is 0.10 to 0.70 g / 100 ml. [9] The beverage according to any one of [1] to [8], wherein the carbon dioxide gas volume (20°C) is 1.0 to 4.5 gas volumes.

[10] The beverage according to any one of [1] to [9], which is a citrus-flavored beverage.

[11] The beverage according to any one of [1] to

[10] , which is an alcohol-tasting beverage.

[12] A beverage according to any one of [1] to

[11] that does not contain caffeine.

[13] A beverage according to any one of [1] to

[12] that is a packaged beverage.

[14] A method for improving the carbonation of a beverage having a sweetness level of 0 to 15 and containing carbon dioxide (excluding beverages containing at least one of tea, coffee, and milk, and beer-flavored beverages), comprising the step of blending lactic acid and citric acid and adjusting the ratio of the lactic acid content (g / L) to the citric acid content (g / L) (lactic acid content (g / L) / citric acid content (g / L)) to be 0.01 to 2.

[15] A method for improving the carbonation of a beverage having a sweetness level of 0 to 15 and containing carbon dioxide (excluding beverages containing at least one of tea, coffee, and milk, and beer-flavored beverages), comprising the step of blending tartaric acid and citric acid, and preparing the ratio of the content of tartaric acid to citric acid (tartaric acid content (g / L) / citric acid content (g / L)) to be 0.01 to 3.

[0008] According to the present invention, it is possible to provide a beverage that can enhance the feeling of carbonation.

[0009] Embodiments of the present invention will be described in detail below. In this specification, unless otherwise specified, the notation "a to b" in the description of numerical ranges means a or more and b or less.

[0010] In this specification, "alcohol-flavored beverage" means a non-alcoholic beverage (alcohol content less than 1 volume / vol%) that has a taste similar to (i.e., flavor) or taste that imitates an alcoholic beverage. Alcoholic beverages generally refer to alcoholic drinks, and specifically include vodka, shochu, rum, whiskey, brandy, sake, fruit wine, wine, cocktails, beer, chuhai, and sours.

[0011] In this specification, "carbonation sensation" refers to the stimulating sensation perceived in the oral cavity and throat, and means the overall stimulating sensation brought about by the combination of the physical sensation caused by carbon dioxide gas and the physical properties such as flavor, acidity, and pH of the components contained in carbonated beverages.

[0012] <Beverage> The beverage of this embodiment contains lactic acid, citric acid, and carbon dioxide, has a sweetness level of 0 to 15, and the ratio of the lactic acid content (g / L) to the citric acid content (g / L) (lactic acid content (g / L) / citric acid content (g / L)) is 0.01 to 2, and is a beverage (excluding beverages containing at least one of tea, coffee, and milk, and beer-flavored beverages). Alternatively, the beverage of this embodiment contains tartaric acid, citric acid, and carbon dioxide, has a sweetness level of 0 to 15, and the ratio of the tartaric acid content to the citric acid content (tartaric acid content (g / L) / citric acid content (g / L)) is 0.01 to 3, and is a beverage (excluding beverages containing at least one of tea, coffee, and milk, and beer-flavored beverages). This can improve the carbonation sensation of beverages containing carbon dioxide. The details of how such an effect is obtained are not clear, but it is thought to be as follows. Lactic acid and tartaric acid are known to have a relatively mild acidity, as well as a slightly astringent and bitter taste. Therefore, it is speculated that the aromas and flavors of these lactic and tartaric acids act as a stimulus, and when combined with the acidity of citric acid, a stimulus similar to carbonation is produced, leading to an enhancement of the carbonation sensation.

[0013] The following describes the components contained in the beverage of this embodiment.

[0014] [Lactic Acid] Using lactic acid together with citric acid can improve the carbonation sensation.

[0015] The lactic acid content (g / L) is preferably 0.01 g / L or more, more preferably 0.1 g / L or more, even more preferably 0.6 g / L or more, and even more preferably 1.0 g / L or more, from the viewpoint of improving the carbonation sensation. The lactic acid content (g / L) is preferably 3.0 g / L or less, and more preferably 2.5 g / L or less, from the viewpoint of maintaining a good carbonation sensation.

[0016] The ratio of lactic acid content (g / L) to citric acid content (g / L) (lactic acid content (g / L) / citric acid content (g / L)) is preferably 0.01 to 2, 0.05 to 1.8, and 0.1 to 1.5. By keeping this ratio (lactic acid content (g / L) / citric acid content (g / L)) within the above numerical range, the carbonation sensation can be stably improved.

[0017] [Tartaric acid] Using tartaric acid together with citric acid can improve the carbonation sensation.

[0018] The tartaric acid content (g / L) is preferably 0.01 g / L or more, more preferably 0.1 g / L or more, and even more preferably 0.5 g / L or more, from the viewpoint of improving the carbonation sensation. The tartaric acid content (g / L) is preferably 3 g / L or less, and more preferably 2.5 g / L or less, from the viewpoint of maintaining a good carbonation sensation.

[0019] The ratio of tartaric acid content (g / L) to citric acid content (g / L) (tartaric acid content (g / L) / citric acid content (g / L)) is preferably 0.01 to 3, 0.05 to 2.5, and 0.1 to 2. By keeping this ratio (tartaric acid content (g / L) / citric acid content (g / L)) within the above numerical range, the carbonation sensation can be stably improved.

[0020] Lactic acid, tartaric acid, and citric acid in the beverage may be used individually (as a preparation) or in mixtures, or they may be derived from fruit juice.

[0021] Lactic acid, tartaric acid, and citric acid can be quantified and analyzed using liquid chromatography-mass spectrometry.

[0022] [Carbon Dioxide] The beverage of this embodiment contains carbon dioxide. The carbon dioxide pressure of the beverage is preferably 1.0 to 4.5 gas volume, more preferably 1.2 to 3.8 gas volume, and even more preferably 1.5 to 3.6 gas volume. By setting the carbon dioxide pressure above the lower limit, the carbonation sensation can be improved and the taste can be enhanced. On the other hand, by setting the carbon dioxide pressure below the upper limit, a good carbonation sensation can be maintained and a good flavor can be preserved.

[0023] Carbon dioxide volume refers to the ratio of the volume of dissolved carbon dioxide in a carbonated beverage to the volume of the carbonated beverage itself, at 1 atmosphere and 20°C. Carbon dioxide volume can be measured using a commercially available measuring instrument (such as the Kyoto Electronics Manufacturing Co., Ltd. GVA-500A gas volume measuring device). More specifically, after setting the sample to 20°C, a gas pressure gauge is attached, a stopcock is opened to release the gas (snift), the stopcock is immediately closed, and the sample is vigorously shaken. The volume is then calculated from the value obtained when the pressure becomes constant.

[0024] The method for incorporating carbon dioxide into a beverage is not particularly limited and can be appropriately determined by those skilled in the art. When a beverage contains carbon dioxide, the measurement of its physical properties, such as pH and acidity, should be performed using a beverage from which the carbon dioxide has been removed by a known method.

[0025] [Insoluble Solids] The beverage of this embodiment may contain insoluble solids to enhance palatability. In conventional carbonated beverages, the presence of insoluble solids makes it easier for carbon dioxide to escape, but the beverage of this embodiment, as described above, contains predetermined lactic acid, tartaric acid, and citric acid, thus maintaining a good carbonation sensation.

[0026] Insoluble solids are edible solids that are insoluble in water and are consumed or eaten along with the beverage. Preferably, the insoluble solids contain components derived from fruit. This can enhance the carbonation while increasing the palatability of the beverage. The fruit is not particularly limited, but preferably it is the pulp or peel of citrus fruits, for example, or it may be slices of fruit including the peel. Specifically, this could be slices of lemon. Furthermore, the size and shape of the insoluble solids are not particularly limited and may vary, and may be sized and shaped according to the size and shape of the fruit or container.

[0027] If the beverage contains insoluble solids, the insoluble solids content is preferably 0.2 g / 100 ml or more, and more preferably 0.3 g / 100 ml or more, relative to the total volume of the beverage. On the other hand, the insoluble solids content is preferably 5.0 g / 100 ml or less, more preferably 3.0 g / 100 ml or less, even more preferably 2.0 g / 100 ml or less, and even more preferably 1.5 g / 100 ml or less, in order to improve the shelf life and stability of the beverage and maintain its drinkability. If the insoluble solids have been dried, the insoluble solids content in the beverage is measured by weight after removing the insoluble solids from the beverage and removing enough liquid so that no droplets fall. Methods for removing the liquid include filtration.

[0028] (Other Ingredients) The beverage of this embodiment may contain various ingredients other than those listed above, as long as the effects of the present invention are obtained. For example, it may contain fruit juice, flavorings, sweeteners, acidulants (except lactic acid, tartaric acid, and citric acid), pH adjusters, various nutritional components, colorants, diluents, antioxidants, and thickening stabilizers. It is preferable that the beverage of this embodiment does not contain caffeine, tea, coffee, or milk. Examples of tea include tea leaves, their pulverization, extracts, and processed products using the same. Examples of coffee include coffee beans, their pulverization, extracts, and processed products using the same.

[0029] [Flavor] The beverage of this embodiment is preferably citrus flavored. This is because the acidity and astringency from lactic acid and tartaric acid match the citrus flavor, improving the overall aroma and taste of the beverage, and making the carbonation more noticeable. Citrus flavor refers to a flavor that can be perceived as citrus fruit or citrus juice when consumed. The citrus flavor of the beverage can be obtained by using citrus juice or citrus pulp as described later, or by using citrus flavorings. Furthermore, from the viewpoint of effectively improving the carbonation, the beverage is preferably one that does not include beer and beer-flavored beverages, beverages containing milk or dairy products, coffee-flavored beverages, tea-flavored beverages, or milk-flavored and yogurt-flavored beverages.

[0030] Citrus refers to the fruit of plants belonging to the Rutaceae family, specifically the Rutinae subfamily. Specifically, these include oranges such as navel oranges, Valencia oranges, and blood oranges; mandarins such as Unshu mandarins, mandarin oranges, ponkan, Kishu mandarins, Encore, danzelin, koji, shikwasa, tachibana, and Shiranui; various citrus fruits such as summer orange, hassaku, hyuga natsu, sanbokan, Kawachi bankan, kinukawa, and naruto; tangors and tanzeros such as tankan, iyokan, Murcott, Kiyomi, Orlando, Mineola, and Seminole; limes such as Mexican lime and Tahitian lime; lemons such as Lisbon lemon, Eureka lemon, Diamante, and Etrogue; pomelos such as banpeiyu and Tosa buntan; grapefruits such as Duncan, Marsh, Thomson, and Ruby Red; yuzu varieties such as yuzu, kabosu, sudachi, hanayu, and kizu; kumquats, trifoliate oranges, and more. In particular, the beverage of this embodiment is suitable as a beverage that exhibits a flavor derived from one or more fruits selected from lemon, grapefruit, and lime.

[0031] [Fruit Juice] The beverage of this embodiment may contain fruit juice. When fruit juice is included, the fruit juice content (in terms of straight fruit juice) relative to the total amount of the beverage is preferably 20% by mass or less, more preferably 15% by mass or less, even more preferably 13% by mass or less, and even more preferably 10% by mass or less. On the other hand, from the viewpoint of obtaining fruit flavor, the fruit juice content (in terms of straight fruit juice) is preferably 0.5% by mass or more, and more preferably 1% by mass or more. The beverage of this embodiment may also contain no fruit juice (fruit juice content of 0.0%). According to the beverage of this embodiment, a good fruit flavor can be maintained even with low fruit juice content or no fruit juice content.

[0032] The fruit juice should preferably be citrus juice. This helps to maintain a good citrus flavor. In particular, it is preferable to use one or more types selected from grapefruit juice, lemon juice, and lime juice.

[0033] Furthermore, the beverage of this embodiment may also contain fruit juices other than citrus juice. Examples of fruit juices other than citrus juice include pineapple juice, tropical fruit juice, grape juice, apple juice, peach juice, pear juice, and strawberry juice. These may be used individually or in combination of two or more.

[0034] In the case of citrus-flavored beverages, in order to preserve the citrus flavor, the proportion (by mass) of citrus juice to the total fruit juice is preferably 50% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, and increasingly preferably 90% by mass or more, 99% by mass or more, and 100% by mass.

[0035] The juice content refers to the relative concentration when the Brix value or acidity of unprocessed juice (straight juice), obtained by squeezing juice from fruit without any concentration or other treatments, is set to 100%. Whether the juice content is calculated based on the Brix value or acidity is determined for each type of juice according to the JAS standard. Furthermore, when converting the juice content based on the JAS standard's Brix value, the Brix value of sugars, honey, etc. added to the juice is excluded from the calculation.

[0036] Fruit juice refers to the liquid component obtained by crushing and squeezing or straining fruit. Citrus juice may also include concentrated versions of this liquid component, or diluted versions thereof, and may contain pulp, or have had the pulp removed through processes such as filtration or centrifugation.

[0037] Furthermore, as the fruit juice, straight juice, concentrated juice, or reconstituted concentrated juice may be used.

[0038] The citrus fruits that can be used to prepare the juice according to this embodiment are not particularly limited in terms of variety, origin, ripeness, size, etc., and can be set as appropriate.

[0039] Furthermore, commercially available juices, concentrated juices, pastes, etc., may be used as the fruit juice to prepare the beverage according to this embodiment. Specifically, examples include juices and concentrated juices specified in the JAS standards (Japanese Agricultural Standards for Fruit Beverages), and for example, one or more of these can be used to prepare the beverage according to this embodiment.

[0040] [Flavoring] Examples of flavorings include natural and synthetic flavorings. Specifically, it is preferable that the flavorings include fruit flavors, and more preferably that they include citrus flavors.

[0041] [Sweeteners] Known sweeteners can be used, such as sugars like sucrose (sugar), glucose, granulated sugar, fructose, lactose, maltose, and fructose-glucose syrup; sugar alcohols; and high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, sodium saccharin, and stevia. Only one sweetener may be used, or two or more may be used in combination.

[0042] [Acidulants] Acidulants include those other than lactic acid, tartaric acid, and citric acid, such as adipic acid, gluconic acid, succinic acid, fumaric acid, malic acid, phytic acid, acetic acid, phosphoric acid, or salts thereof.

[0043] The following describes the various characteristics of the beverage according to this embodiment.

[0044] [Acidity] The citric acidity (g / 100ml) is preferably 0.10g / 100ml or more, and more preferably 0.12g / 100ml or more. By setting the acidity to be above the lower limit, a good carbonation sensation can be obtained while improving the fruit flavor. On the other hand, the citric acidity (g / 100ml) is preferably 0.70g / 100ml or less, more preferably 0.50g / 100ml or less, even more preferably 0.30g / 100ml or less, and even more preferably 0.25g / 100ml or less. By setting the acidity to be below the upper limit, the carbonation sensation can be improved, and the acidity can be prevented from becoming too strong, resulting in a good taste as a beverage.

[0045] The citric acid acidity can be adjusted, for example, by the amounts of the above-mentioned acidulant, fruit juice, and other various components.

[0046] The citric acid acidity 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 also be measured by the method defined in the acidity measurement method of JAS standards, specifically, the neutral titration method (quantitative formula) using 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.

[0047] [Sweetness degree] The sweetness degree is 0, preferably 0.2 or more, more preferably 0.5 or more, and even more preferably 1.0 or more. By setting the sweetness degree to be not less than the above lower limit value, a beverage-like sweetness can be obtained. On the other hand, the sweetness degree is 15, preferably 12 or less, more preferably 10 or less. By setting the sweetness degree to be not more than the above upper limit value, it becomes easier to obtain a balance of beverage-like sourness, bitterness, and sweetness, and deliciousness can be obtained.

[0048] "The sweetness degree of a beverage" is a parameter indicating the intensity of the sweetness of a beverage, and is a parameter obtained by converting the content of sweeteners contained in the beverage into sucrose from the perspective of sweetness. Specifically, for each sweetener contained in the beverage, the content (g / 100 ml) of each sweetener when converted to sucrose is obtained by multiplying its concentration (g / 100 ml) by the "sweetness degree" of the sweetener. Then, the total value (g / 100 ml) of the sucrose-converted content of all sweeteners contained in the beverage is obtained as the "sweetness degree" of the beverage. Incidentally, the "sweetness degree" of each sweetener amount is a parameter indicating the intensity of the sweetness of each sweetener compared with sucrose. For example, the values in "Dictionary of Beverage Terms, published on June 25, 1999, by Vivage Japan Co., Ltd., Capital 11" are adopted. 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)

[0049] [Brix] The sugar content is preferably 0°, more preferably 0.2° or higher, even more preferably 0.5° or higher, and even more preferably 1.0° or higher. Setting the sugar content above the lower limit provides a sweet taste characteristic of a beverage. On the other hand, the sugar content is preferably 15°, more preferably 12° or lower, and even more preferably 10° or lower. Setting the sugar content below the upper limit makes it easier to achieve a balanced taste of acidity, bitterness, and sweetness characteristic of a beverage, resulting in a delicious taste.

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

[0051] The sugar-acid ratio (sugar content (°) / citric acid content (g / 100ml)) is preferably 3 to 47, more preferably 4 to 35, and even more preferably 9 to 20. By keeping the sugar-acid ratio within the above numerical range, a good balance of acidity and sweetness can be achieved while obtaining a good carbonation sensation, making it easier to obtain a good alcoholic taste in both alcoholic and non-alcoholic beverages.

[0052] [pH] The pH of the beverage of this embodiment at 20°C is preferably 2.8 to 4.6, preferably 3.0 to 4.2, and more preferably 3.1 to 3.5. By setting the pH within the above numerical range, a good carbonation sensation can be obtained while also making it easier to obtain a good alcohol taste in both alcoholic and non-alcoholic beverages.

[0053] pH can be measured using a commercially available pH meter. pH can be adjusted, for example, by changing the amount of a specific acid or by using a pH adjusting agent such as trisodium citrate.

[0054] [Alcohol] In this 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, but examples include one or more selected from brewing alcohol; spirits such as vodka, rum, tequila, gin, aquavit, and korn; liqueurs, whiskey, brandy, shochu, etc.

[0055] The alcohol concentration of the beverage in this embodiment is preferably 9 volume / vol% or less, more preferably 8 volume / vol% or less, and even more preferably 7 volume / vol% or less.

[0056] Furthermore, in terms of being an alcohol-flavored beverage, the alcohol concentration of the beverage should be less than 1.0 volume / vol%; more preferably 0.5 volume / vol% or less; even more preferably 0.1 volume / vol% or less; even more preferably 0.05 volume / vol% or less; and it may even be 0.00 volume / vol% (zero alcohol). Carbonated alcohol-flavored beverages offer a good balance of carbonation and alcohol flavor, resulting in high palatability due to their pleasant acidity and refreshing taste.

[0057] The alcohol content can be measured, for example, by the method specified by the National Tax Agency (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007).

[0058] [Container] The container used for the beverage in this embodiment may be a sealed container made of a single material or a composite or laminated material thereof, such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, and steel. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, and glass bottles. The container may also be one whose opening is sealed with a lid or stopper. Examples of lid types include the so-called stay-on tab type and the full-open end type. In particular, using aluminum cans or steel cans makes it more difficult for carbon dioxide to escape.

[0059] The volume of the beverage is not particularly limited, but 100 to 2000 ml is preferred, and 100 to 600 ml is more preferred because it is easier to finish drinking it.

[0060] There are no particular limitations on the method of heat sterilization of packaged beverages, but in Japan, heat sterilization is carried out in accordance with the provisions of the Food Sanitation Act. Specifically, examples include the method of sterilizing at high temperature for a short time and then filling into storage containers that have been sterilized under sterile conditions (UHT sterilization method), and the retort sterilization method, in which the prepared liquid is filled into storage containers such as cans and then subjected to retort treatment.

[0061] [Method of Consumption] The beverage of this embodiment is preferably a beverage that can be consumed as is without dilution. Beverages that can be consumed immediately after opening the container are sometimes referred to as ready-to-drink (RTD) beverages.

[0062] <Manufacturing Method> The method for manufacturing the beverage of this embodiment is not particularly limited, and known methods can be used. For example, the method for manufacturing the beverage of this embodiment is a method for manufacturing a beverage having a sweetness level of 0 to 15, and includes, in any order, the steps of: blending lactic acid and citric acid and adjusting the ratio of the lactic acid content (g / L) to the citric acid content (g / L) (lactic acid content (g / L) / citric acid content (g / L)) to be 0.01 to 2; and sealing in carbon dioxide gas. Alternatively, for example, the method for manufacturing the beverage of this embodiment is a method for manufacturing a beverage having a sweetness level of 0 to 15, and includes, in any order, the steps of: blending tartaric acid and citric acid and adjusting the ratio of the tartaric acid content to the citric acid content (tartaric acid content (g / L) / citric acid content (g / L)) to be 0.01 to 3; and sealing in carbon dioxide gas. However, it is preferable that the beverage manufacturing method of this embodiment excludes methods for manufacturing beverages containing at least one of tea, coffee, and milk, and methods for manufacturing beer-flavored beverages.

[0063] <Method for improving carbonation sensation> The method for improving carbonation sensation of this embodiment is a method for improving the carbonation sensation of a beverage containing carbon dioxide and having a sweetness level of 0 to 15, and includes the step of blending lactic acid and citric acid, and adjusting the ratio of the lactic acid content (g / L) to the citric acid content (g / L) (lactic acid content (g / L) / citric acid content (g / L)) to be 0.01 to 2. Furthermore, the method for improving carbonation sensation of this embodiment is a method for improving the carbonation sensation of a beverage containing carbon dioxide and having a sweetness level of 0 to 15, and includes the step of blending tartaric acid and citric acid, and adjusting the ratio of the tartaric acid content to the citric acid content (tartaric acid content (g / L) / citric acid content (g / L)) to be 0.01 to 3. This makes it possible to improve the carbonation sensation of a beverage containing carbon dioxide. However, it is preferable that the carbonation enhancement method of this embodiment excludes methods for enhancing the carbonation of beverages containing at least one of tea, coffee, and milk, and methods for enhancing the carbonation of beer-flavored beverages.

[0064] The embodiments of the present invention have been described above, but these are merely examples, and various other configurations can also be adopted.

[0065] The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited thereto.

[0066] <Examples and Comparative Examples> (1) Preparation of Beverages Citric acid (anhydrous), lactic acid, tartaric acid, malic acid, phosphoric acid, trisodium citrate, brewing alcohol (alcohol content 95.3 vol / vol%), and fruit pieces (one dried lemon slice, approximately 5 g) were mixed by conventional methods to the contents shown in Tables 1 to 6, and filled with carbon dioxide into 350 ml cans with stay-on tab lids (ST) or cans with full-open end lids (FOE) to prepare each type of bottled beverage, which was then stored in a refrigerator at 8°C.

[0067] (2) Sensory evaluation: For the bottled beverages obtained, 10 engineers skilled in beverage development and evaluation each opened the bottle and immediately tasted it (at 8°C). They then evaluated the "carbonation sensation (carbonation stimulation)" on a 7-point scale, with the control product (each comparative example except for comparative examples 1-2 and 1-3) receiving a score of 4, according to the following evaluation criteria (7-point scale; 1 to 7 points). The average score was calculated. The results are shown in Tables 1 to 6.

[0068] • Evaluation Criteria Score 7: Very strong carbonation Score 6: Strong carbonation Score 5: Slightly strong carbonation Score 4: Equivalent to control product Score 3: Slightly weak carbonation Score 2: Weak carbonation Score 1: Very weak carbonation

[0069] In the table below, "w / v%" for acidity indicates the acidity of citric acid (g / 100ml), "v / v%" for alcohol content indicates the volume concentration of alcohol (volume / volume%), and "GV" indicates the gas volume.

[0070] [Experiment 1: Verification of Organic Acid Types]

[0071] [Experiment 2: Variations in the content of tartaric acid and citric acid]

[0072] [Experiment 3: Fluctuations in carbon dioxide volume]

[0073] [Experiment 4: Fluctuations in Acidity]

[0074]

[0075] [Experiment 5: Effects of alcohol, insoluble solids, and lid type]

[0076] [Experiment 6: The effect of sweetness and sugar content]

[0077] This application claims priority based on Japanese Patent Application No. 2024-226152, filed on 23 December 2024, and incorporates all of its disclosures herein.

Claims

1. A beverage containing lactic acid, citric acid, and carbon dioxide, having a sweetness level of 0 to 15, and having a ratio of lactic acid content (g / L) to citric acid content (g / L) of 0.01 to 2 (excluding beverages containing at least one of tea, coffee, and milk, and beer-flavored beverages).

2. A beverage containing tartaric acid, citric acid, and carbon dioxide, having a sweetness level of 0 to 15, and a ratio of tartaric acid content to citric acid content (tartaric acid content (g / L) / citric acid content (g / L)) of 0.01 to 3 (excluding beverages containing at least one of tea, coffee, and milk, and beer-flavored beverages).

3. The beverage according to claim 1, wherein the lactic acid content (g / L) is 0.01 g / L to 3 g / L.

4. The beverage according to claim 2, wherein the tartaric acid content (g / L) is 0.01 g / L to 3 g / L.

5. The beverage according to any one of claims 1 to 4, wherein the alcohol content is 0 volume / volt% or more and 9 volume / volt% or less.

6. The beverage according to any one of claims 1 to 4, comprising edible insoluble solids.

7. The beverage according to claim 6, wherein the insoluble solids are derived from fruit.

8. The beverage according to any one of claims 1 to 4, wherein the citric acid content is 0.10 to 0.70 g / 100 ml.

9. The beverage according to any one of claims 1 to 4, wherein the gas volume of the carbon dioxide (at 20°C) is 1.0 to 4.5 gas volumes.

10. The beverage according to any one of claims 1 to 4, which is a citrus-flavored beverage.

11. The beverage according to any one of claims 1 to 4, which is an alcohol-flavored beverage.

12. A beverage according to any one of claims 1 to 4, which is caffeine-free.

13. The beverage according to any one of claims 1 to 4, which is a packaged beverage.

14. A method for improving the carbonation of a beverage having a sweetness level of 0 to 15 and containing carbon dioxide (excluding beverages containing at least one of tea, coffee, and milk, and beer-flavored beverages), comprising the step of blending lactic acid and citric acid, and preparing the ratio of the lactic acid content (g / L) to the citric acid content (g / L) (lactic acid content (g / L) / citric acid content (g / L)) to be 0.01 to 2.

15. A method for improving the carbonation of a beverage having a sweetness level of 0 to 15 and containing carbon dioxide (excluding beverages containing at least one of tea, coffee, and milk, and beer-flavored beverages), comprising the step of blending tartaric acid and citric acid, and preparing the ratio of the content of tartaric acid to citric acid (tartaric acid content (g / L) / citric acid content (g / L)) to be 0.01 to 3.

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