JP6961738B2 - Alcoholic beverage containing fruit juice - Google Patents

Description

The present invention relates to a fruit juice-containing alcoholic beverage. More specifically, the content of citrus juice is 5
For bottling alcoholic beverages of ~ 35w / w%.

In the fruit juice-containing alcoholic beverage, the aroma and sweet and sour taste of the fruit can be enjoyed by including the fruit juice in the alcoholic beverage, and when the usage rate is increased, the sweetness derived from the fruit, the feeling of fruit juice, the swelling of the taste, etc. are improved. It becomes possible to do. However, it is very difficult to provide a fruit juice-containing alcoholic beverage having uniform quality and easy to drink because the strength of sweetness and acidity differs greatly depending on the fruit varieties. In addition, unlike alcoholic beverages such as cocktails, which mix alcoholic solutions such as spirits and liqueur with fruit juice immediately before drinking at home or at a bar, packaged alcoholic beverages are subjected to an overheat sterilization process after the beverage is filled in a container at a filling factory. Also, it is assumed that after shipping from the filling factory, it will go through the distribution and storage process, and the heat history of the packaged alcoholic beverage will be harsher.

For example, in Patent Document 1, by using a composition in which the blending ratio of malic acid and citric acid is 10:90 to 40:60, even if the fruit juice usage rate is high, the fruit juice feels but the flavor is sticky. It is disclosed that it can be a fruit juice-containing alcoholic beverage without.

In Patent Document 2, the sugar acid ratio and pH in the beverage are used as evaluation indexes, and the juice is contained in a predetermined ratio or more by appropriately selecting or mixing the type of fruit juice while adjusting these within a predetermined range. Even in the case of drinking, the so-called fruitiness derived from the natural sweetness and acidity can be sufficiently felt, and even in the case of a carbonated beverage, bitterness and astringency are suppressed. It has been reported that an acidic beverage containing fruit juice in a container having suitable taste can be provided.

Japanese Unexamined Patent Publication No. 2013-126393 Japanese Unexamined Patent Publication No. 2014-60956

However, the citrus juice-containing alcoholic beverage having a fruit juice content of 5 to 35 w / w% is difficult to drink due to the irritation caused by the acidity, and a large amount cannot be drunk. In particular, since citrus fruits have a high acidity, when the fruit juice usage rate is high, the acidity tends to interfere with the taste and make it difficult to drink. In a citrus juice-containing alcoholic beverage having a fruit juice content of 5 to 35 w / w%, a means for reducing the irritation caused by acidity has not been known so far. There is also a method of adding a pH adjuster to raise the pH, but the original fruitiness of citrus fruits and the sharpness required for citrus juice alcoholic beverages are impaired, and further new techniques are desired.

An object of the present invention is to provide a packaged citrus juice-containing alcoholic beverage that is easy to drink when the content of the citrus juice is 5 to 35 w / w%.

As a result of diligent studies by the present inventors, the alcoholic beverage obtained by combining citrus juice with a small amount of liquor using rice as a part of raw materials, such as rice shochu, rice spirits, and sake, contains citrus fruit juice. It has been found that even if the amount is 5 to 35 w / w%, it is easy to drink, and the present invention has been completed.

That is, the present invention relates to the following [1] to [2].
[1] Liquor using rice as a part of raw material is 0.0 in terms of alcohol content of 25v / v%
A packaged citrus juice-containing alcoholic beverage containing 01 to 10 v / v% and 5 to 35 w / w% of citrus juice in terms of fruit juice ratio.
[2] Ethyl caproate (ethyl caproate) 0.03 to 120 ppb and / or
A packaged citrus juice-containing alcoholic beverage containing 0.03 to 100 ppb of Ethyl caprylate (n-ethyl octanoate) and 5 to 35 w / w% of citrus juice in terms of fruit juice ratio.

The packaged citrus juice-containing alcoholic beverage of the present invention is said to be easy to drink because it can reduce the irritation caused by the fruit juice even if the citrus juice-containing alcoholic beverage has a fruit juice content of 5 to 35 w / w%. It has an excellent effect.

The packaged citrus juice-containing alcoholic beverage of the present invention has a citrus juice content of 5 to 35 w.
It has a high content of / w%, and is characterized in that it contains 0.001 to 10 v / v% of alcoholic beverage containing rice as a part of the raw material in terms of 25 v / v% alcohol content. Here, "2
"Conversion of alcohol content of 5v / v%" means to calculate the amount corresponding to the alcohol-containing liquid of 25v / v% based on the volume of alcohol contained in the alcohol-containing liquid actually used. .. For example, when 1 mL of alcohol-containing liquid A having an alcohol content of 1 degree is used, the alcohol volume contained in A is 1 mL × 1/100 = 0.01 mL, which corresponds to 25 v / v% alcohol-containing liquid B. The amount (QmL) to be used is 0.25 x Q = 0.
By satisfying the relationship of 01, Q is calculated as 0.04 mL, and the content (v / v%) of the alcohol-containing liquid B in the beverage can be calculated.

Citrus juice is popular as a raw material for foods and drinks due to its characteristics of having a refreshing aroma and sweet and sour taste. It is difficult to prepare a beverage that contains but has an excellent flavor peculiar to citrus fruits. However, in the present invention, by blending one or more kinds of liquor using rice such as rice shochu, rice spirits, and sake as a part of the raw material, Ethyl caproate, which is also a component contained therein. (Ethyl caproate) and Ethyl caprylate (ethyl n-octanoate) are enhanced, and surprisingly, even if citrus fruit juice is blended in a high content and has a high acidity, the flavor peculiar to citrus is good. It became possible to present the present invention, and the present invention was completed. Hereinafter, the containerized fruit juice-containing alcoholic beverage of the present invention may be simply referred to as the alcoholic beverage of the present invention.

Citrus in the present invention is a general term for plants belonging to the family Rutaceae and the subfamily Aurantioideae, for example.
Lemon, grapefruit (white, ruby), lime, orange (navel orange, valencia orange), mandarin orange, tangor, amanatsu, sweet summer, hassaku, hyuga natsu, shikuwasa, sudachi, yuzu, kabosu, daidai, iyokan , Ponkan, Kinkan, Sanbokan, Oroblanco, and Buntan can be preferably used. These can be used alone or in combination of two or more. Among them, from the viewpoint of fruits having a high acid content, it is preferable to use one or more selected from the group consisting of lemon, lime, yuzu, sudachi, citrus depressa, and kabosu.

The method for preparing the citrus fruit juice in the present invention is not particularly limited, and straight fruit juice obtained by squeezing the fruit as it is or concentrated fruit juice obtained according to a known method can be used. As the concentrated juice, a fruit juice in which a part or all of the fruit juice has been clarified, that is, a transparent juice or a translucent juice may be used. Further, the sugar content may be adjusted with sugar, honey or the like, or the acidity may be adjusted. Also, in addition to transparent juice,
It is also possible to use turbid juice, which is the whole juice obtained by crushing the whole fruit including the outer skin of the fruit and removing only the coarse solids such as seeds, the fruit puree with the fruit strained, and the juice extracted from the pulp of the dried fruit. Alternatively, communityd juice, which is a mixture of fruit juice and finely crushed skin or pulp, can also be used.

The content of citrus juice is 5 w / w% or more in terms of fruit juice ratio in the alcoholic beverage of the present invention 3
It is 5 w / w% or less, preferably 8 w / w% or more, more preferably 10 w / w% or more, preferably 30 w / w% or less, and more preferably 25 w / w% or less. The "fruit juice ratio" here refers to the relative concentration when the straight fruit juice obtained by squeezing the fruit is taken as 100%, and is peculiar to each fruit shown in the JAS standard (Japanese Agricultural Standard for fruit beverages). It can be converted based on the standard of refraction indication for sugar (Bx) or the standard of acidity (%). In the present application, the concentration of fruit juice contained in an alcoholic beverage is calculated as a relative concentration when straight fruit juice is 100% by analysis and calculation, and is referred to as a "straight conversion value".

In the present invention, other types of fruit juice may be blended in addition to the citrus fruit juice. For example, apple juice, grape juice, peach juice, tropical fruit juice (pineapple, guava, banana, mango, acerola, papaya, passion fruit and lychee, etc.), and other fruit juices (ume juice, pear juice, apricot juice, peach juice, etc.) , Berry juice, kiwi fruit juice, cherry juice, chestnut juice, etc.), watermelon juice, tomato juice, carrot juice, strawberry juice, melon juice, and the like may be blended.

The present invention is characterized in that a liquor using rice as a part of the raw material is used as a raw material to be combined with the above-mentioned citrus juice.

Examples of liquor using rice as a raw material include rice liquor, rice spirits, and / or sake, but in the present invention, rice liquor or rice spirits are preferable from the viewpoint of citrus-like refreshing sharpness. .. It also includes liqueurs and spirits made by adding sugar, fruit juice, spices, etc. to these rice shochu or rice spirits.

The shochu includes continuous distilled shochu and single distilled shochu, but the rice shochu used in the present invention is preferably obtained by distilling at least a fermented liquid made from rice with a single still.

The rice spirits used in the present invention refer to alcoholic beverages made from rice as a raw material and distilled with a continuous distiller to have an alcohol content of 36 degrees or higher, and alcoholic beverages distilled with a pot still to have an alcohol content of 45 degrees or higher. However, from the viewpoint of flavor, Awamori, which is a distilled liquor from the Ryukyu Islands that is made by fermenting indica rice as a raw material and fermenting it with black jiuqu, which is rice jiuqu using black aspergillus bacillus (Aspergillus communis), and distilling mash, is excluded. In addition, those containing only rice jiuqu as a raw material are excluded.

The content of liquor using rice as a raw material is 25 v / v% in the alcoholic beverage of the present invention.
From the viewpoint of flavor, 0.001 v / v% or more, preferably 0.
01v / v% or more, more preferably 0.05v / v% or more, still more preferably 0.15v /
V% or more, 10 v / v% or less, preferably 5 v / v% or less, more preferably 1.5
It is v / v% or less.

The weight ratio of citrus juice and liquor using rice as a part of the raw material [citrus juice / liquor using rice as a part of the raw material] is preferably 5 / from the viewpoint of the effect of softening acidity and irritation.
It is 10 to 35 / 0.005, more preferably 8/10 to 30 / 0.005, and even more preferably 10/10 to 25 / 0.005. Here, the content of citrus fruit juice is the amount converted into fruit juice rate. Further, the content of liquor using rice as a part of the raw material is the amount of alcohol contained in 25 v / v%, and the density is calculated as 1 g / mL.

The alcohol concentration of the alcoholic beverage of the present invention is not particularly limited, and is preferably 1 to 12v.
/ V (volume / volume)%, more preferably 1-9 v / v%. Further, the ratio (ALC_A / ALC_B × 100) of the total amount of alcohol (ALC_A) derived from the liquor [(A) component] using the rice as a part of the raw material to the total alcohol amount (ALC_B) in the beverage is Et.
From the viewpoint of making the content of hyl caproate and Ethyl caprylate the desired content, it is preferably 0.
.. 01v / v% or more, more preferably 0.1v / v% or more, still more preferably 0.2v / v
% Or more, preferably 30 v / v% or less, more preferably 20 v / v% or less, still more preferably 5 v / v% or less. The alcohol concentration in the present invention can be measured by a vibrating densitometer. Specifically, a sample from which a trace amount of carbon dioxide gas is removed (may not be contained) is prepared from an alcohol-containing liquid or an alcoholic beverage by filtration or ultrasonic waves, and the sample is distilled by direct fire. Then, the density of the obtained distillate at 15 ° C was measured, and the attached table of the National Tax Agency Prescribed Analysis Method (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007) "Table 2 Alcohol content and density" (15 ° C.) and specific gravity (15/15 ° C.) conversion table ”is used for conversion.

In the production of the alcoholic beverage of the present invention, in addition to the above-mentioned raw materials, alcohol (ethanol,
Ethyl alcohol) itself or a beverage containing alcohol can be used as an alcohol raw material. The alcohol raw material refers to a liquid substance containing ethyl alcohol used in the production of the alcoholic beverage of the present invention.

The alcohol raw material that can be used in the present invention is not particularly limited as long as it is an alcohol-containing liquid material suitable for drinking, and they can be obtained, for example, by alcoholic fermentation of sugar with yeast. The raw materials for alcoholic fermentation are not particularly limited, and fruits such as grapes, apples, cherries and palms, grains such as rice, wheat and corn, root vegetables such as potatoes and sweet potatoes, etc.
In addition, sugar cane and the like can be mentioned.

Examples of the alcohol raw material include brewed liquor, distilled liquor, and mixed liquor obtained by mixing distilled liquor. Examples of brewed liquor include wine and beer. Distilled liquors include, for example, spirits (for example, spirits such as gin, vodka, lamb, and tequila; alcohol for raw materials, neutral spirits, etc.), liqueurs, whiskeys (for example).
For example, whiskey, brandy, etc.), shochu (excluding shochu that uses rice as a part of the raw material), etc., and these can be used alone or in combination of two or more.

The alcoholic beverage of the present invention is not particularly limited as long as it contains the above-mentioned components.
For example, an alcohol-free beverage such as water is added to the alcohol raw material, and liquor using citrus juice and rice as a part of the raw material is added, and if necessary, any other component is mixed, and if necessary, alcohol-free beverage such as water. It can be produced by diluting with. As other components, for example, sugars, acids, fragrances, vitamins, pigments, antioxidants, acidulants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like may be blended. can. Since the liquor using rice as a part of the raw material contains Ethyl caproate and Ethyl caprylate, the liquor using rice as a part of the raw material while using their content in the alcoholic beverage of the present invention as an index. The content of alcohol can be adjusted while taking into consideration the amount of alcohol derived from.
Therefore, in the present invention, instead of using sake that uses rice as a part of the raw material, Ethyl caproate
By specifying the content of Ethyl caprylate and Ethyl caprylate, the alcoholic beverage of the present invention can be obtained. That is, as one aspect of the present invention, citrus juice is 5 to 35 w / w% in terms of fruit juice ratio.
Containing and containing Ethyl caproate (ethyl caproate) 0.03 to 120 ppb, and /
Alternatively, a packaged citrus juice-containing alcoholic beverage containing 0.03 to 100 ppb of Ethyl caprylate (ethyl n-octanoate) can be mentioned.

The content of Ethyl caproate (ethyl caproate) in the alcoholic beverage of the present invention is preferably 0.0 from the viewpoint of achieving both sharpness and softness, which are important for chu-hi.
3 ppb or more, more preferably 0.1 ppb or more, still more preferably 1 ppb or more, still more preferably 5 ppb or more, still more preferably 10 ppb or more, still more preferably 20 ppb or more, preferably 120 ppb or less, more preferably 100 ppb or less, still more preferable. Is 80 ppb or less.

The content of Ethyl caprylate (ethyl n-octanoate) is preferably 0.03 ppb or more, more preferably 0.1 ppb or more, and further, from the viewpoint of achieving both sharpness and softness of acidity, which are important for chu-hi. It is preferably 0.5 ppb or more, more preferably 2 ppb.
Above, it is more preferably 5 ppb or more, further preferably 10 ppb or more, preferably 100 ppb or less, more preferably 60 ppb or less, still more preferably 40 ppb or less.

From the viewpoint of producing a refreshing citrus flavor, the acidity of the alcoholic beverage of the present invention is citric acid equivalent acidity (g / 100 mL), preferably 0.40 or more, more preferably 0.45 or more, still more preferably 0.49. Above, preferably 1.13 or less, more preferably 1.04 or less,
More preferably, it is 0.90 or less. Further, the acidity derived from the fruit juice is preferably 30% or more, more preferably 50% or more, from the viewpoint of giving the natural acidity of citrus fruits, out of the acidity of the entire alcoholic beverage of the present invention. Here, the "acidity" means the degree of acidity based on the acidity of citric acid.

In order to enhance the refreshing feeling of the alcoholic beverage, it is preferable that the alcoholic beverage of the present invention contains carbon dioxide gas and has effervescence. The gas pressure of the carbon dioxide gas of the alcoholic beverage of the present invention is preferably in the range of 0.8 kgf / cm ² or more, more preferably 0.8 to 3.1 kgf / cm ² , and can be appropriately adjusted. The alcoholic beverage of the present invention containing carbonic acid gas includes a so-called chu-hi form. The carbon dioxide gas pressure can be measured by a method known to those skilled in the art. For example, the gas volume measuring device GVA-50 manufactured by Kyoto Electronics Industry Co., Ltd.
It can be measured using 0A. More specifically, the sample temperature is set to 20 ° C., and the carbon dioxide gas pressure is measured after degassing (snift) and shaking the air in the container with the gas volume measuring device. In the present specification, unless otherwise specified, the carbon dioxide gas pressure is measured by the method. The carbon dioxide gas pressure of the citrus juice-containing alcoholic beverage of the present invention is not particularly limited, but means the gas pressure after sniffing when the liquid temperature at the time of measurement is 20 ° C.

The alcoholic beverage of the present invention can be filled in a sealed container such as a bottle, a can, a barrel, or a PET bottle to prepare a beverage in a container in the same manner as a normal beverage.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to the following Examples.

[Contents of Ethyl caproate and Ethyl caprylate]
・ Analytical device Gas chromatography (GC-MSD manufactured by Agilent)
・ GC oven temperature condition 40 ℃ (5 minutes) -6 ℃ / min-240 ℃
・ MS condition Quadrupole set value: 150 Ion source set value: 230
Area value calculation conditions Total ion mode Mass (LOW): 35 Mass (HIGH): 550
-Column DB-WAXETR 60m Inner diameter 320μm Film thickness: 0.25μm
-Sample pretreatment conditions 80 μl of sample and internal standard substance (decanoic acid methyl ester 20 ppm alcohol aqueous solution)
Mix 20 μl in a 20 ml screw cap vial ・ Dynamic headspace condition Device: Gestel MPS
Adsorbent: TENAX
Sample vaporization temperature: 80 ° C
Gas supply for sample vaporization: 3000 ml
Gas supply rate for sample vaporization 100 ml / min
Gas type for sample vaporization Nitrogen / peak retention time The components and concentrations were identified by MS analysis.

Test Example 1
An alcoholic beverage containing citrus juice was prepared as follows. Specifically, according to the composition shown in Table 1, after mixing each component, the fruit juice content is 12 w / w% in terms of fruit juice ratio, the acidity of the whole beverage is 0.54, and the pH is 3.0. Carbon dioxide gas was added so as to be 1.8 kgf / cm ² , filled in a can, and then sterilized with hot water to prepare citrus chu-hi (Examples and Comparative Examples) packed in a container.

The flavor of the obtained chu-hi was evaluated by a sensory test by a scoring method. Five well-trained sensory evaluators rated "acid irritation,""citrusflavor," and "sharpness" on a scale of five. 5 points for "very feel", 4 points for "feel", 3 points for "slightly feel", "
The average score of the evaluation points was calculated with 2 points for "slightly felt" and 1 point for "not felt". The "acid irritation" should have a low score, and the "citrus flavor" and "sharpness" should have a high score. In addition, a comprehensive evaluation was also performed in consideration of each evaluation item in the relative evaluation with respect to the control (Comparative Example 1-1). "Very good" is "◎", "good" is "○", "slightly good" is "△", "unchanged or inferior" is "x", and "control" is "---". Evaluation points were given. A comprehensive evaluation of “⊚” to “Δ” can be judged to have the effect of the present invention. The results are shown in Table 1.

From the results in Table 1, in the citrus juice-containing alcoholic beverage containing rice shochu and lemon juice, the "stimulation of acid" is alleviated by the content of rice shochu, and the strength of "citrus flavor" and "sharpness" remains. (Examples 1-1 to 1-7). Further, in Comparative Example 1-1 in which rice shochu was not used, the “acid irritation” was strong, and the tongue and throat felt a strong acid irritation. Difficult to drink. On the other hand, Example 1-1
Then, the stimulating feeling is softened and it becomes easier to drink, but the sharpness and the acidity derived from the fruit are compared with Comparative Example 1-1.
No different from. The same applies to Examples 1-2 to 1-5, and the flavor derived from sharpness and fruits is the same as that of Comparative Example 1-1, but as the amount of rice shochu increases, the acid irritation felt by the tongue and throat gradually softens. , Very easy to drink. In Examples 1-6, although the acid irritation was small, a slightly sweet flavor other than fruit was felt, and the sharpness of the aftertaste was also slightly reduced as compared with Comparative Example 1-1. Example 1
At -7, the sweet flavor and liquor odor are felt, but the irritation is softened, the citrus flavor is still standing, and the sharpness as chu-hi remains. In Comparative Examples 1-2 and 1-3 in which the amount of rice shochu was too large, the above-mentioned liquor odor and sake-like aroma interfered with the taste of citrus, making the taste difficult to understand, and the sweetness of sake remained in the aftertaste. It is sticky, has poor sharpness, and is not preferable.

Test Example 2
Ethyl caproate (ethyl caproate) was added to Comparative Example 1-1 in Test Example 1 to the concentration shown in Table 2, carbon dioxide gas was added, the can was filled, and then the container was sterilized with hot water. Stuffed citrus chu-hi was prepared. Sensory evaluation was performed in the same manner as in Test Example 1. The results are shown in Table 2.
Shown in.

From the results in Table 2, it can be seen that the "acid irritation" is alleviated by the content of Ethyl caproate (ethyl caproate) in the chu-hi of the packaged citrus fruits, and the strength of "citrus flavor" and "sharpness" remains. Understand (Examples 2-1 to 2-9). More specifically, Examples 2-1 and 2-2
Then, the feeling of acid irritation is slightly lessened. In Examples 2-3 to 2-5, it can be clearly recognized that the acid stimulation has been softened, and the citrus flavor and sharpness are also excellent. Examples 2-6 and 2-7
In, although the acid irritation was reduced, a slight sweet flavor other than fruit was felt, and the sharpness of the aftertaste was also slightly reduced as compared with Comparative Example 1-1. In Examples 2-8 and 2-9, the sweet aroma is mixed with the taste of citrus as in the case of rice shochu, but it is still sharp. Also, Ethyl caproa
When the te (ethyl caproate) content is 10 ppb or more and 100 ppb or less (Example 2-
2-2-8), "acid irritation", "citrus flavor", "sharpness" and "comprehensive evaluation" are evaluated well, and in the case of 20 ppb or more and 80 ppb or less (Examples 2-3 to 2-7). , It turns out that their evaluation is even better. On the other hand, in Comparative Examples 2-1 and 2-2, the sweet scent interferes with citrus fruits and the aftertaste is sticky, which is not preferable.

Test Example 3
Ethyl caprylate (ethyl n-octanoate) was added to Comparative Example 1-1 in Test Example 1 so as to have the concentration shown in Table 3, and carbon dioxide gas was added so as to be ^{1.8 kgf / cm 2, and the can was added.} And then sterilized with hot water to prepare a containerized citrus chu-hi. Sensory evaluation was performed in the same manner as in Test Example 1. The results are shown in Table 3.

From the results in Table 3, the "acid irritation" is alleviated by the Ethyl caprylate (n-ethyl octanoate) content in the chu-hi of the packaged citrus fruits, and the strength of "citrus flavor" and "sharpness" remains. It can be seen (Examples 3-1 to 3-10). More specifically, in Examples 3-1 to 3-3, the feeling of acid irritation is felt to be slightly less. Examples 3-4 and 3-5 can clearly recognize that the acid stimulation has been softened, but they are also excellent in terms of citrus flavor and sharpness. In Examples 3-6 and 3-7, although the acid stimulation was reduced, flavors and bitterness other than fruits were slightly felt, and the sharpness of the aftertaste was also slightly reduced as compared with Comparative Example 1-1. ing. In Examples 3-8 to 3-10, the sweet and bitter taste gradually increases, but the citrus taste and sharpness decrease, but it is an acceptable level. In addition, when the content of Ethyl catalyst (n-ethyl octanoate) is 5 ppb or more and 60 ppb or less (Example 3-2-3-8), "acid irritation", "citrus flavor", "sharpness" and " When the evaluation of "comprehensive evaluation" is good, and when it is 15 ppb or more and 40 ppb or less (Examples 3-4 to 3-7), it can be seen that those evaluations are even better. On the other hand, in Comparative Example 3-1, and particularly bitterness to bother the sharp, undesirable.

The packaged citrus juice-containing alcoholic beverage of the present invention has a citrus juice content of 5 to 35 w.
Even if it is / w%, it is easy to drink and can provide a new taste as a luxury item.

Claims (2)

Ethyl caproate (ethyl caproate) contains 0.1 to 100 ppb and / or Ethyl caprylate (ethyl n-octanoate) contains 0.1 to 60 ppb, and citrus juice is 5 to 35 w / in terms of fruit juice ratio. A packaged citrus fruit juice-containing alcoholic beverage containing w%, having an alcohol concentration of 1 to 12 v / v% , an acidity of 0.4 g / 100 mL or more, and a carbon dioxide gas pressure of 0.8 to 3.1 kgf / cm ^2. .. The packaged citrus fruit juice-containing alcoholic beverage according to claim 1, wherein the citrus is one or more selected from the group consisting of lemon, lime, kabosu, yuzu, sudachi, and citrus depressa.