JP6966191B2 - Carbonated drinks, methods for producing carbonated drinks, and methods for improving the flavor of carbonated drinks - Google Patents

Description

The present invention relates to a carbonated beverage, a beverage base, a method for producing a carbonated beverage, a beverage-based production method, and a method for improving the flavor of a carbonated beverage.

Since carbonated drinks have effervescent properties, they have the advantage of giving consumers a feeling of exhilaration and stimulation, and have gained a certain share of the beverage market.
With regard to carbonated drinks, various research and development are being carried out in order to create products that better meet the needs of the market.

For example, Patent Document 1 describes a beverage having an alcohol content of 1.0% or more and less than 3.0%, containing ^{Na +} and K ⁺ , and having a molar ratio of ^{Na +} / K ^{+ of 0.5 to.} Beverages containing 60, a Na ⁺ concentration of 0.03 to 1.1 g / L, and containing carbonic acid are disclosed.

Japanese Unexamined Patent Publication No. 2016-27831

Patent Document 1 describes that the liquor-like taste can be enhanced by controlling the alcohol content, the molar ratio of ^{Na +} / K ^{+ , the Na + concentration, and the like.}

Various flavors of carbonated drinks have been studied, including the technology according to Patent Document 1, and one of the characteristics that consumers strongly demand from carbonated drinks is the "feeling of throat (exhilaration)" peculiar to carbonated drinks. Feeling) ”.
And, since this sensation of throat (exhilaration) gives consumers a refreshing sensation of throat like a carbonated drink, if the sensation of throat (exhilaration) is small, the evaluation as a carbonated drink will decline. There is a possibility of being connected.

In addition, carbonated beverages may feel unsatisfactory as beverages if the thickness of the taste is not felt, so the response to drinking (thickness of taste) is also important.

Therefore, the present inventors have an object to provide a carbonated drink, a beverage base, a method for producing a carbonated beverage, a beverage-based production method, and a method for improving the flavor of a carbonated beverage, which have improved sensation of throat and drinkability. And.

The problem can be solved by the following means.
(1) The gas pressure at 20 ° C. is 1.5 kg / cm ² or more, the alcohol content is 9 v / v% or less, 1-octen-3-ol, magnesium and sodium are contained, and the magnesium content is contained. amount 10-400 mg / L der is, carbonated beverages content of the sodium is 50 to 600 mg / L (except for beer).
(2) The carbonated beverage according to 1 above, wherein the magnesium content is 20 to 100 mg / L.
( 3 ) For carbonated beverages with a gas pressure of 1.5 kg / cm ² or more at 20 ° C and an alcohol content of 9 v / v% or less, and also contains 1-octen-3-ol, magnesium and sodium. In the case of a beverage base for carbonated beverages (excluding beer), the magnesium content is Z mg / L, the sodium content is Emg / L, and the dilution ratio is D times. Z / D is Ri der 10 to 400, a beverage-based E / D is 50 to 600.
( 4 ) A method for producing a carbonated beverage (excluding beer) containing 1-octen-3-ol, magnesium and sodium, in which the gas pressure at 20 ° C. is 1.5 kg / cm ² or more, and alcohol is used. A method for producing a carbonated beverage, which comprises a step of setting the frequency to 9 v / v% or less, setting the magnesium content to 10 to 400 mg / L, and setting the sodium content to 50 to 600 mg / L.
( 5 ) For carbonated beverages with a gas pressure of 1.5 kg / cm ² or more at 20 ° C and an alcohol content of 9 v / v% or less, and also contains 1-octen-3-ol, magnesium and sodium. A method for producing a beverage base (excluding beer) for carbonated beverages, wherein the magnesium content is Z mg / L, the sodium content is Emg / L, and the dilution ratio is D times. In some cases, a beverage-based production method comprising a step of setting Z / D to 10 to 400 and E / D to 50 to 600.
( 6 ) A method for improving the flavor of a carbonated beverage having a gas pressure of 1.5 kg / cm ² or more and an alcohol content of 9 v / v% or less at 20 ° C., which improves the sensation of throat and drinking response. A carbonated beverage containing a step of adding 1-octen-3-ol, magnesium and sodium to a beverage, adjusting the magnesium content to 10 to 400 mg / L, and adjusting the sodium content to 50 to 600 mg / L. How to improve the flavor of.

The carbonated beverage according to the present invention contains 1-octen-3-ol and has a magnesium content within a predetermined range, so that the taste is thick and the throat feels and feels good to drink. It is improving.

Since the beverage base according to the present invention contains 1-octen-3-ol and has a Z / D within a predetermined range, the diluted carbonated beverage has a thick taste and a feeling of throat. And the response to drinking is improving.

The method for producing a carbonated beverage according to the present invention includes a step of containing 1-octen-3-ol and keeping the magnesium content within a predetermined range. It is possible to produce a carbonated beverage with improved drinking response.
Since the beverage-based production method according to the present invention includes a step of containing 1-octen-3-ol and keeping Z / D within a predetermined range, the diluted carbonated beverage has a thick taste. It is possible to produce a beverage base that improves the feeling of throat and the response to drinking.

The method for improving the flavor of a carbonated beverage according to the present invention includes a step of adding 1-octen-3-ol and keeping the magnesium content within a predetermined range, so that the taste can be thickened and the carbonated beverage can be enriched. It is possible to improve the feeling of throat and the response to drinking.

It is a flowchart explaining the content of the manufacturing method of the carbonated drink which concerns on embodiment of this invention.

Hereinafter, embodiments (embodiments) for implementing a carbonated beverage, a beverage-based, a carbonated beverage production method, a beverage-based production method, and a method for improving the flavor of a carbonated beverage according to the present invention will be described.

[soda drink]
The carbonated beverage according to the present embodiment contains 1-octen-3-ol and magnesium. In addition, the carbonated beverage according to the present embodiment may contain sodium, a citrus aroma component, fruit juice and the like.
Hereinafter, each component constituting the carbonated drink will be described.

(1-Octen-3-all)
1-octene-3-ol is _{a kind of unsaturated alcohol whose molecular formula is represented by C 8} H ₁₆ O, and is an aroma component contained in mushrooms. This 1-octen-3-ol is known as a substance that has a great influence on the aroma of matsutake mushrooms, but the present inventors are surprised to find that when this substance is combined with magnesium, the sensation of a carbonated drink is felt. It was found to improve (exhilaration).

The content of 1-octen-3-ol is preferably 20 μg / L or more, more preferably 40 μg / L or more, still more preferably 50 μg / L or more. When the content of 1-octen-3-ol is at least a predetermined value, it acts synergistically with magnesium, which will be described later, and can further improve the feeling of throat and the response to drinking.
The content of 1-octen-3-ol is preferably 300 μg / L or less. When the content of 1-octen-3-ol is less than a predetermined value, it is possible to avoid a situation in which the aroma that is uncomfortable as a carbonated drink becomes stronger, and a comprehensive evaluation (whether or not the flavor is preferable as a carbonated drink). The decrease can be suppressed.

The content of 1-octen-3-ol can be measured by the SPME-GC-MS method.

In addition, in order to enhance the effect of improving the feeling of throat (exhilaration) of 1-octen-3-ol, the carbonated drink may contain 3-methyl-1-butanol (3-methyl-1-butanol). ..

The content of 3-methyl-1-butanol can be measured by the SPME-GC-MS method.

(magnesium)
By coexisting magnesium (Mg) with 1-octen-3-ol, it is possible to improve the feeling of throat and the response to drinking, and to achieve both.
In addition, for example, magnesium may be added to the carbonated drink in the form of magnesium chloride, but the origin of magnesium is not particularly limited, and those derived from various components contained in the carbonated drink are also included. Therefore, the magnesium content is the total amount of magnesium in the carbonated drink.

The magnesium content is 10 mg / L or more, preferably 20 mg / L or more. When the magnesium content is equal to or higher than a predetermined value, the feeling of throat and the response to drinking can be improved, the salty taste can be strengthened, and the overall evaluation (whether or not the flavor is preferable as a carbonated drink) can be improved. ..
The magnesium content is 400 mg / L or less, preferably 100 mg / L or less. When the magnesium content is not more than a predetermined value, it is possible to suppress a feeling of throatiness and a decrease in overall evaluation (whether or not the flavor is preferable as a carbonated drink).

The magnesium content is described in "17 Magnesium" of "Attachment Analytical Methods for Nutritional Ingredients, etc." in the Food Labeling Standards issued by the Consumer Affairs Agency (final revision August 9, 2016, Food Consumption Table No. 532). It can be measured by the atomic absorption spectrophotometer method or the like.

(sodium)
By coexisting sodium (Na) with 1-octen-3-ol, the feeling of throat and the response to drinking can be further improved, and both can be achieved at the same time.
In addition, for example, sodium may be added to a carbonated drink in the form of sodium citrate or sodium chloride, but the origin of sodium is not particularly limited, and those derived from various components contained in the carbonated drink are also included. .. Therefore, the sodium content is the total amount of sodium in the carbonated drink.

When sodium is contained, the sodium content is preferably 50 mg / L or more, more preferably 150 mg / L or more. When the sodium content is at least a predetermined value, it is possible to improve the feeling of throat and the response to drinking, and also to improve the comprehensive evaluation (whether or not the flavor is preferable as a carbonated drink).
The sodium content is preferably 600 mg / L or less, more preferably 400 mg / L or less. When the sodium content is not more than a predetermined value, it is possible to suppress a feeling of throatiness, a response to drinking, and a decrease in overall evaluation (whether or not the flavor is preferable as a carbonated drink).

The content of sodium is 16 sodium (equivalent amount of salt) in "Attachment analysis method of nutritional components, etc." of Food Labeling Standards issued by Consumer Affairs Agency (final revision August 9, 2016, Food Consumption Table No. 532). ) ”, Or the inductively coupled plasma emission spectrometry method.

(Citrus aroma component)
The carbonated beverage according to the present embodiment may contain one or more of limonene, cineole, and γ-terpinene as a citrus aroma component that produces a citrus aroma. Then, the present inventors have found that these citrus aroma components act synergistically with 1-octen-3-ol to improve the throat feeling of carbonated drinks.

Any one of the citrus aroma components may be used, and two or more of them may be combined. When two or more kinds are combined, the mixing ratio is not particularly limited and can be appropriately changed according to the needs of consumers.

When the citrus aroma component is contained, the total content of the citrus aroma component is preferably 6.00 mg / L or more, more preferably 15.00 mg / L or more. When the total content of the citrus aroma component is at least a predetermined value, the feeling of throat can be improved.
The total content of the citrus aroma component is preferably 70.00 mg / L or less, more preferably 50.00 mg / L or less, and even more preferably 30.00 mg / L or less. When the total content of the citrus aroma components is not more than a predetermined value, it is possible to suppress a decrease in the overall evaluation (whether or not the flavor is preferable as a carbonated drink).

(Fruit juice)
Fruit juice is juice made by squeezing fruits. The fruit from which the juice is derived is not particularly limited, but is not particularly limited, and any fruit can be used as long as it is edible.
For example, as fruits, lemon, grapefruit, orange, lime, malus sieboldii, mandarin orange, kabos, kishumikan, kinotte, koji, sambokan, citron, jabara, sudachi, daidai, tachibana, tangor, malus sieboldii, hassaku, hanayuzu, malus sieboldii, Hirami Lemon (Shikuwasa), Buntan, Ponkan (Mandarin Orange), Yuzu, Malus sieboldii (so-called apple), Ezonoko apple, Kaidouzumi, Hanakaido, Inu apple (Hime apple), Malus sieboldii, Nokaidou, Zumi (Koringo, Konashi), Ourajironoki , Peach, melon, pineapple, guava, banana, mango, acerola, papaya, passion fruit, horse, pear, apricot, peach, kiwi fruit, cassis, blueberry, raspberry and the like.

The juices are, for example, various juices such as concentrated juices, reduced juices, and straight juices, fruit purees (semi-liquid ones obtained by grinding or straining cooked fruits or raw fruits), diluted solutions thereof, and concentrated liquids. , Mixed solution and the like can be used. Further, the fruit juice may be made from one kind of fruit or two or more kinds of fruits as a raw material.
By containing fruit juice, the carbonated beverage according to the present embodiment can impart various fruit flavors.

When the fruit juice is contained, the content of the fruit juice is preferably 0.5% or more, more preferably 1.0% or more, still more preferably 3.0% or more in terms of fruit juice ratio. When the content of the fruit juice is at least a predetermined value, a fruity acidity can be imparted and the overall evaluation (whether or not the flavor is preferable as a carbonated drink) can be improved.
The content of fruit juice is preferably 20.0% or less, more preferably 10.0% or less in terms of fruit juice ratio. When the content of the fruit juice is not more than a predetermined value, it is possible to suppress a decrease in the feeling of throat.

The content of fruit juice (converted to fruit juice ratio) of the carbonated beverage according to the present embodiment is "content (converted to fruit juice ratio)% (specifically, w / v%)" = "fruit juice blending amount (g)" x " It is calculated by "concentration ratio" / 100 mL x 100.
Here, in calculating the "concentration ratio" (relative concentration ratio of fruit juice when straight fruit juice is 100%), it shall be in accordance with the JAS standard, and a refractometer for sugars such as sugar and honey added to the fruit juice. The reading shall be excluded.
Specifically, the refractometer reading or acidity value for sugar of straight fruit juice is determined for each fruit in the Japanese Agricultural Standards for Fruit Beverages (February 24, 2016, Ministry of Agriculture, Forestry and Fisheries Notification No. 489), which is the JAS standard. Unique reference values are defined (“Refractometer reading standard for sugar (Bx)” in Attached Table 3 and “Acidity standard (%)” in Attached Table 4). Therefore, the concentration ratio of fruit juice can be obtained by measuring the sugar refractometer reading or acidity of the fruit juice to be used and dividing by the sugar refractometer reading or acidity reference value peculiar to the fruit.

For example, according to Appendix 4 of the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016), the standard acidity of lemons is 4.5%, so lemons with an acidity of 9.0%. The juice is a double-concentrated lemon juice. When Zg of this double-concentrated lemon juice is mixed in 100 mL of a beverage, the content of lemon juice (converted to fruit juice ratio) in this beverage should be calculated by "Zg x 2 (concentration ratio) / 100 mL x 100". Can be done.

(Effervescent)
The carbonated beverage according to the present embodiment is a sparkling beverage, and the gas pressure at 20 ° C. ^{is preferably 1.0 kg / cm 2} or more, more preferably 1.5 kg / cm ² or more. More preferably, it is 0.0 kg / cm ^{2 or more.} When the effervescence of the carbonated drink is equal to or higher than a predetermined value, the consumer can feel a preferable feeling of throat as a carbonated drink.
The gas pressure of the carbonated drink can be measured using a gas internal pressure gauge.

(alcohol)
The carbonated beverage according to the present embodiment may contain alcohol.
The alcohol may be any drinkable alcohol, and is not limited to the type, manufacturing method, raw material, etc., but is preferably distilled liquor or brewed liquor. Examples of the distilled liquor include various spirits such as shochu, brandy, vodka, whiskey, and rum, alcohol for raw materials, and the like, and one or a combination of two or more of these can be used. As the brewed liquor, for example, beer, low-malt beer, fruit liquor, sweet fruit liquor, sake and the like can be used alone or in combination of two or more. In addition, soaked liquor in which fruits and the like are soaked in the various liquors described above may be used.
In this specification, alcohol means ethanol unless otherwise specified.

(Alcohol degree)
The alcohol content is not particularly limited, but when the carbonated beverage is an alcoholic beverage, it is preferably 1 v / v% or more, and more preferably 3 v / v% or more. The alcohol content is preferably 12 v / v% or less, and more preferably 9 v / v% or less.
The alcohol content of the carbonated beverage can be measured based on, for example, the National Tax Agency's prescribed analysis method (instruction) 3 sake 3-4 alcohol content (vibration type densitometer method).

(others)
The carbonated beverage according to the present embodiment includes sweeteners, high-sweetness sweeteners, antioxidants, flavors, acidulants, salts, dietary fibers, and colorings that are usually blended as beverages as long as the desired effects of the present invention are not impaired. Agents and the like (hereinafter, appropriately referred to as "additives") can also be added. As the sweetener, for example, fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. As the high-sweetness sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, somatin, monerin, aspartame, alitame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of acidulants include adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, etc. DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-apple acid, DL-sodium malate, phosphoric acid Etc. can be used. As the salts, for example, salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product and the like can be used. As the colorant, for example, caramel color, anthocyanin, gardenia pigment, fruit juice pigment, vegetable pigment, synthetic pigment and the like can be used.

As for the above-mentioned 1-octen-3-ol, magnesium, sodium, 3-methyl-1-butanol, and citrus aroma components, commercially available compounds, fragrances, and the like can be used. As the fruit juice and additives, commercially available ones can be used.

As described above, the carbonated beverage according to the present embodiment contains 1-octen-3-ol and the magnesium content is within a predetermined range. It is improving. In addition, the carbonated beverage according to the present embodiment has a strong salty taste and an excellent overall evaluation.

[Beverage base]
The beverage base according to the present embodiment is a beverage base that can be made into the above-mentioned carbonated beverage by being diluted with a split material described later, and is a beverage base for carbonated beverages (for making carbonated beverages). ..
When the beverage base according to the present embodiment is provided to consumers, restaurants, etc., it may be provided in a beverage-based state (RTS: Ready To Serve) and then diluted with a split material, or the beverage may be diluted. The base may be diluted with a splitting material and then served in a beverage state (RTD: Ready To Drink).

Hereinafter, when the beverage base according to the present embodiment will be described, the configuration common to the carbonated beverage will be omitted, and the different configurations (particularly the content, etc.) will be mainly described.

(1-Octen-3-all)
When the content of 1-octen-3-ol of the beverage base is X μg / L and the dilution ratio is D times, the X / D is preferably 20 or more, more preferably 40 or more, still more preferably 50 or more. The X / D is preferably 300 or less.

(magnesium)
When the content of magnesium in the beverage base is Z mg / L and the dilution ratio is D times, the Z / D is 10 or more, preferably 20 or more. The Z / D is 400 or less, preferably 100 or less.

(sodium)
When the content of sodium in the beverage base is Emg / L and the dilution ratio is D times, the E / D is preferably 50 or more, more preferably 150 or more. The E / D is preferably 600 or less, more preferably 400 or less.

(Citrus aroma component)
When the total content of beverage-based citrus aroma components (one or more of limonene, cineole, and γ-terpinene) is Ymg / L and the dilution ratio is D times, the Y / D is 6.00 or more. Preferably, 15.00 or more is more preferable. The Y / D is preferably 70.00 or less, more preferably 50.00 or less, and even more preferably 30.00 or less.

(Fruit juice)
When the juice ratio conversion of the content of beverage-based fruit juice is B% and the dilution ratio is D times, the B / D is preferably 0.5 or more, more preferably 1.0 or more, and 3.0 or more. More preferred. The B / D is preferably 20.0 or less, more preferably 10.0 or less.

(Alcohol degree)
When the alcohol content of the beverage base is Cv / v% and the dilution ratio is D times, the C / D is preferably 1 or more, and more preferably 3 or more. The C / D is preferably 12 or less, and more preferably 9 or less.

(Effervescent)
The beverage base does not have to be effervescent because it is generally imparted with effervescence by a split material described later.

(Split material)
The split material is used for diluting the beverage base according to the present embodiment.
Examples of the splitting material include water, carbonated water, hot water, ice, fruit juice, beverages containing fruit juice, milk, tea, alcohol, etc., and one or a combination of two or more of these can be used. can. However, since the beverage base is basically not effervescent, the split material is carbonated water having effervescence or a combination of carbonated water or the like and another split material, and the diluted beverage is described above. It is preferably effervescent.
The dilution using the split material may be carried out so that the beverage base according to the present embodiment is 1.2 to 20 times, preferably 1.5 to 10 times, and more preferably 2 to 5 times.

As described above, the beverage base (dilution ratio: for D times) according to the present embodiment has a Z / D within a predetermined range, in other words, the magnesium content after dilution (drinking) is high. It is within the specified range. As a result, the diluted (drinking) carbonated beverage has improved throat feeling and drinking response. In addition, the diluted (drinking) carbonated beverage has a strong salty taste and an excellent overall evaluation.

[Containered carbonated drinks and bottled beverage base]
The carbonated beverage and the beverage base according to the present embodiment can be provided in various containers. By filling various containers with carbonated beverages or beverage bases, deterioration of quality due to long-term storage can be suitably prevented.
The container may be a container that can be sealed, and a so-called can container / barrel container made of metal (aluminum, steel, etc.) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any container currently in circulation can be applied. It is preferable to use a metal container because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of time.
Further, when the beverage base is packed in various containers, the container may be marked with an indication (for example, dilution ratio, etc.) that the beverage may be diluted with the above-mentioned split material or the like.

[Carbonated drinks and beverage-based manufacturing methods]
Next, a carbonated beverage and a beverage-based production method according to the present embodiment will be described.
The carbonated beverage and beverage-based production method according to the present embodiment includes a mixing step S1 and a post-treatment step S2.

In the mixing step S1, water, 1-octen-3-ol, 3-methyl-1-butanol, magnesium, sodium, fruit juice, citrus aroma components, drinking alcohol, additives and the like are appropriately added to the mixing tank and mixed. Manufacture liquid.
In this mixing step S1, the contents of 1-octen-3-ol, 3-methyl-1-butanol, magnesium, sodium, fruit juice, the total content of citrus aroma components, Z / D and the like are in the above-mentioned predetermined ranges. Each raw material may be mixed and adjusted so as to be.

Then, in the post-treatment step S2, for example, treatments such as filtration, sterilization, carbonation, and filling into a container are selectively performed as necessary.
The filtration treatment in the post-treatment step S2 can be performed by a general filter or strainer. Further, the sterilization treatment in the post-treatment step S2 is preferably performed by plate sterilization from the viewpoint of treatment speed and the like, but is not limited to this as long as the same treatment can be performed. Further, in the carbonation treatment of the post-treatment step S2, carbon dioxide gas is press-fitted so that the foamability is within the above-mentioned predetermined range. Further, the filling treatment in the post-treatment step S2 is preferably filled in a clean room where the cleanliness is maintained to the extent normally performed in the production of beverages. The order of each treatment in the post-treatment step S2 is not particularly limited.

In addition, each treatment performed in the mixing step S1 and the post-treatment step S2 can be performed in the equipment generally used for producing RTD / RTS beverages and the like.

As described above, the method for producing a carbonated beverage according to the present embodiment includes a step of containing 1-octen-3-ol and keeping the magnesium content within a predetermined range. It is possible to produce a carbonated beverage with improved drinking response.
Further, since the beverage-based production method according to the present embodiment includes a step of containing 1-octen-3-ol and keeping the Z / D within a predetermined range, the carbonated beverage after dilution has a feeling of throat. It is possible to produce a beverage base that improves the drinking response.

[How to improve the flavor of carbonated drinks]
Next, a method for improving the flavor of the carbonated beverage according to the present embodiment will be described.
The method for improving the flavor of a carbonated beverage according to the present embodiment is a method including a step of adding 1-octen-3-ol and adjusting the magnesium content within a predetermined range.
In addition, the method for improving the flavor of carbonated beverages according to the present embodiment includes 1-octen-3-ol, 3-methyl-1-butanol, sodium, citrus aroma components, fruit juice (converted to fruit juice ratio), alcohol content, and effervescence. It is preferable to include a step of adjusting within a predetermined range.
The values of these contents and the like are the same as the values described in the above-mentioned "carbonated beverage".

As described above, the method for improving the flavor of a carbonated beverage according to the present embodiment includes a step of containing 1-octen-3-ol and keeping the magnesium content within a predetermined range. It is possible to improve the feeling of throat and the response to drinking.

Next, the present invention will be described by exemplifying examples that satisfy the requirements of the present invention and comparative examples that do not.

[Example 1]
First, in Example 1, the influence of the magnesium content on each evaluation is confirmed.

(Preparation of sample)
Mix 1-octen-3-ol-containing flavor, lemon-based flavor, magnesium chloride, fructose-dextrose liquid sugar, citric acid, raw alcohol, carbonated water, and water, and sample to the content shown in Table 1. The liquid was prepared.
For each sample, the content of magnesium chloride was changed, and the content ratio of other raw materials was fixed.
The alcohol content of each sample was 6.0 v / v%, and the gas pressure was 2.0 kg / cm ² (20 ° C.).

(contents of the test)
For each sample produced by the above method, 6 trained professional panels will perform "salt taste", "feeling of throat (exhilaration)", "drinking response", and "comprehensive evaluation" according to the following evaluation criteria. Independent points were given on a 5-point scale of 1 to 5 points, and the average value was calculated.
All evaluations were made by drinking a sample.

(Salt taste: evaluation criteria)
5 points: The salty taste was felt very strongly.
4 points: The salty taste was strongly felt.
3 points: Saltiness was felt.
2 points: The saltiness was felt weak.
1 point: I didn't feel the saltiness.

(Throat feeling (exhilaration): evaluation criteria)
5 points: The refreshing feeling of a carbonated drink was very strong, and the throat was very refreshing.
4 points: The refreshing feeling of a carbonated drink was strong, and the throat felt quite refreshing.
3 points: A refreshing feeling like a carbonated drink was felt, and a refreshing feeling was felt through the throat.
2 points: The refreshing feeling that is typical of carbonated drinks was weak, and the refreshing feeling through the throat was weak.
1 point: The refreshing feeling of a carbonated drink was very weak, and the refreshing feeling through the throat was very weak.

(Drinking response: Evaluation criteria)
5 points: The taste was very thick and the drink was very satisfying.
4 points: The taste was quite thick, and there was a considerable response to drinking.
3 points: The taste was thick and there was a response to drinking.
2 points: The taste was not very thick and there was not much response to drinking.
1 point: The taste was not thick and there was no response to drinking.

(Comprehensive evaluation: Evaluation criteria)
5 points: Very suitable flavor as a carbonated drink.
4 points: A flavor that is quite suitable as a carbonated drink.
3 points: A flavor suitable for carbonated drinks.
2 points: Flavor unsuitable for carbonated drinks.
1 point: The flavor is quite unsuitable as a carbonated drink.

Table 1 shows the specifications of each sample and the results of each evaluation.

(Examination of results)
Samples A-1 to A-5 are obtained by varying the magnesium content.
As is clear from the results of Samples A-1 to A-5, when the magnesium content is within the predetermined range, the score for throat feeling and drinking response is good, and the score for saltiness and overall evaluation is good. I was able to confirm that it was also good.
It was also confirmed that if the magnesium content is too high, the feeling of throat and the overall evaluation score will decrease.

From the above results, it was found that when the magnesium content is within the predetermined range specified in the present invention, not only the feeling of throat and the response to drinking are improved, but also the salty taste is strong and the comprehensive evaluation is good.

[Example 2]
Next, in Example 2, the influence of the sodium content on each evaluation is confirmed.

(Preparation of sample)
A flavor containing 1-octen-3-ol, a lemon flavor, magnesium chloride, sodium citrate, fructose-glucose liquid sugar, citric acid, raw alcohol, carbonated water, and water are mixed to obtain the contents shown in Table 2. The sample solution was prepared so as to be.
For each sample, the content of sodium citrate was changed, and the content ratio of other raw materials was fixed.
The alcohol content of each sample was 6.0 v / v%, and the gas pressure was 2.0 kg / cm ² (20 ° C.).

(Test content, evaluation criteria)
The test contents and the evaluation criteria of each test were the same as in Example 1.

Table 2 shows the standard of the sample and the result of each evaluation.

(Examination of results)
Samples B-1 to B-5 are obtained by varying the sodium content.
As is clear from the results of Samples B-1 to B-5, if the sodium content is within the specified range, the saltiness is strong, and the throat feeling, swallowing response, and overall evaluation are all fairly high. It was confirmed that it would improve.

From the above results, it was found that the sodium content should be within a predetermined range in order to make a better evaluation for each evaluation item.

[Reference example]
As a reference example, the influence of the content of 1-octen-3-ol on a predetermined evaluation will be shown.

(Preparation of sample)
A perfume containing 1-octen-3-ol, fructose-glucose liquid sugar, citric acid, raw material alcohol, carbonated water, and water were mixed to prepare a sample solution having the content shown in Table 3.
For each sample, the amount of the fragrance containing 1-octen-3-ol was changed, and the content ratio of other raw materials was fixed.
The alcohol content of each sample was 6.0 v / v%, and the gas pressure was 2.0 kg / cm ² (20 ° C.).

(contents of the test)
For each sample produced by the above method, 6 trained professional panels scored the "feeling of throat (stimulation)" independently on a 5-point scale of 1 to 5 according to the following evaluation criteria. , The average value was calculated.
All evaluations were made by drinking a sample.

(Throat feeling (stimulation): evaluation criteria)
5 points: The feeling of irritation was very strong, and the feeling of throat was very strong.
4 points: The feeling of irritation was strong, and the feeling of throat was strong.
3 points: A feeling of irritation was felt, and a feeling of throat was felt.
2 points: The feeling of irritation was weak, and the feeling of throat was weak.
1 point: The feeling of irritation was very weak, and the feeling of throat was very weak.

Table 3 shows the standards of each sample and the results of each evaluation.

(Examination of results)
Samples C-1 to C-5 are obtained by varying the content of 1-octen-3-ol.
As is clear from checking the results of samples C-1 to C-5, when the content of 1-octen-3-ol is within a predetermined range, the score of the feeling of throat (stimulation) is good. Was confirmed.

S1 mixing step S2 post-treatment step

Claims (6)

The gas pressure at 20 ° C. is 1.5 kg / cm ² or more.
Alcohol content is 9v / v% or less,
Contains 1-octen-3-ol, magnesium and sodium ,
The content of the magnesium Ri 10-400 mg / L der,
A carbonated drink having a sodium content of 50 to 600 mg / L (excluding beer). The carbonated beverage according to claim 1, wherein the magnesium content is 20 to 100 mg / L. It is for carbonated drinks with a gas pressure of 1.5 kg / cm ² or more at 20 ° C. and an alcohol content of 9 v / v% or less, and is a carbonated drink containing 1-octen-3-ol, magnesium and sodium. Beverage base (except beer) for
The content of the magnesium and ZMG / L, the content of the sodium and Emg / L, in the case where the dilution factor is D times, Z / D is Ri der 10 to 400, E / D is 50 to 600 beverage base is. A method for producing carbonated drinks (excluding beer) containing 1-octen-3-ol, magnesium and sodium.
The gas pressure at 20 ° C. is 1.5 kg / cm ² or more, the alcohol content is 9 v / v% or less, the magnesium content is 10 to 400 mg / L, and the sodium content is 50 to 600 mg / L. A method for producing a carbonated beverage, which comprises the process of: It is for carbonated drinks with a gas pressure of 1.5 kg / cm ² or more at 20 ° C. and an alcohol content of 9 v / v% or less, and is a carbonated drink containing 1-octen-3-ol, magnesium and sodium. Beverage-based (excluding beer) manufacturing method for
When the magnesium content is Z mg / L, the sodium content is Emg / L, and the dilution ratio is D times, Z / D is 10 to 400 and E / D is 50 to 600. Beverage-based manufacturing method that includes the steps of It is a flavor improving method for improving the throat feeling and drinking response of carbonated drinks having a gas pressure of 1.5 kg / cm ² or more at 20 ° C. and an alcohol content of 9 v / v% or less.
The carbonated beverage contains 1-octen-3-ol, magnesium and sodium , the magnesium content is 10 to 400 mg / L, and the sodium content is 50 to 600 mg / L. How to improve the flavor of carbonated drinks.

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