JP2018093777A - Carbonic acid beverage, method for producing carbonic acid beverage, and method for improving the flavor of carbonic acid beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a carbonic acid beverage improved in a throat feeling and a refreshing feeling, a beverage base, a method for producing a carbonic acid beverage, a method for producing a beverage base, and a method for improving the flavor of a carbonic acid beverage.SOLUTION: Provided is a carbonic acid beverage comprising 1-octene-3-ol, and further comprising one or more kinds selected from limonene, cineole and γ-terpinene, in which the total content of the limonene, the cineole and the γ-terpinene is 1.30 to 75.00 mg/L. Also provided is a beverage base comprising 1-octene-3-ol, and further comprising one or moer kinds selected from limonene, cineole and γ-terpinene, and, provided that the total content of the limonene, the cineole and the γ-terpinene is defined as Ymg/L and a dilution ratio is defined as D times, Y/D satisfies 1.30 to 75.00.SELECTED DRAWING: None

Description

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

Since carbonated beverages have effervescent properties, they have the strength of giving consumers a refreshing and stimulating feeling, and have gained a certain share in the beverage market.
Various research and development are being promoted to create products that better meet market needs for carbonated beverages.

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

JP 2016-27831 A

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

Various flavors have been studied for carbonated beverages, including the technology related to Patent Document 1, but as one of the features that consumers strongly demand for carbonated beverages, “feeling over the throat (exhilarating) unique to carbonated beverages” Feeling) ”.
And since this feeling over the throat (refreshing feeling) gives consumers a refreshing feeling over the throat like a carbonated drink, if the feeling over the throat (refreshing feeling) is small, the evaluation as a carbonated drink will decrease. There is a possibility of connection.

  Moreover, since there are many consumers who have a refreshing impression about the flavor of carbonated drinks, a refreshing feeling is also important.

  Accordingly, the present inventors have a problem of providing a carbonated beverage, a beverage base, a carbonated beverage production method, a beverage base production method, and a carbonated beverage flavor improving method with improved feeling of feeling over the throat and a refreshing feeling. And

The above problem can be solved by the following means.
(1) It contains 1-octen-3-ol and at least one of limonene, cineol, and γ-terpinene, and the total content of limonene, cineol, and γ-terpinene is 1.30. Carbonated beverage that is ˜75.00 mg / L.
(2) The carbonated beverage according to 1 above, wherein the total content of the limonene, the cineol, and the γ-terpinene is 6.00 to 50.00 mg / L.
(3) The carbonated beverage according to 1 or 2 above, wherein the content of the 1-octen-3-ol is 20 to 300 µg / L.
(4) The carbonated beverage according to any one of 1 to 3 above, wherein the content of 3-methyl-1-butanol is 0.01 to 0.10 g / L.
(5) A beverage base for carbonated beverages containing 1-octen-3-ol and at least one of limonene, cineol, and γ-terpinene, wherein the limonene, the cineol, and the γ- Beverage base in which Y / D is 1.30 to 75.00 when the total content of terpinene is Ymg / L and the dilution ratio is D times.
(6) A method for producing a carbonated beverage containing 1-octen-3-ol and at least one of limonene, cineol, and γ-terpinene, the limonene, the cineol, and the γ-terpinene The manufacturing method of the carbonated drink including the process which makes total content of 1.30-75.00 mg / L.
(7) A beverage-based production method for carbonated beverages containing 1-octen-3-ol and at least one of limonene, cineol, and γ-terpinene, wherein the limonene, the cineol, A beverage-based production method comprising a step of setting Y / D to 1.30 to 75.00 when the total content of γ-terpinene is Ymg / L and the dilution ratio is D times.
(8) A flavor improving method for improving a feeling of feeling over the throat and a refreshing feeling of a carbonated beverage, wherein the carbonated beverage contains 1-octen-3-ol, and one of limonene, cineol, and γ-terpinene The flavor improvement method of the carbonated drink including the process which makes the above contain and makes the total content of the said limonene, the said cineol, and the said (gamma) -terpinene 1.30-75.00 mg / L.

  The carbonated beverage according to the present invention contains 1-octen-3-ol and the total content of limonene, cineol, and γ-terpinene is within a predetermined range, so that the sense of feeling over the throat and a refreshing feeling are obtained. It has improved.

  Since the beverage base according to the present invention contains 1-octen-3-ol and Y / D is within a predetermined range, the diluted carbonated beverage has improved feeling over the throat and a refreshing feeling. ing.

Since the method for producing a carbonated beverage according to the present invention includes a step of containing 1-octen-3-ol and bringing the total content of limonene, cineol, and γ-terpinene within a predetermined range, A carbonated beverage with improved refreshing feeling can be produced.
The beverage-based production method according to the present invention includes a step of containing 1-octen-3-ol and bringing Y / D within a predetermined range, so that the carbonated beverage after dilution has a feeling of feeling over the throat and a refreshing feeling. It is possible to produce a beverage base that improves.

  The flavor improving method for carbonated beverages according to the present invention includes a step of adding 1-octen-3-ol and bringing the total content of limonene, cineol, and γ-terpinene within a predetermined range. The feeling over the throat and the refreshing feeling can be improved.

It is a flowchart explaining the content of the manufacturing method of the carbonated beverages concerning embodiment of this invention.

  Hereinafter, the form (embodiment) for implementing the carbonated beverage, the beverage base, the carbonated beverage manufacturing method, the beverage base manufacturing method, and the carbonated beverage flavor improving method according to the present invention will be described.

[soda drink]
The carbonated beverage according to the present embodiment contains 1-octen-3-ol, and at least one of limonene, cineol, and γ-terpinene (hereinafter, collectively referred to as “citrus fragrance component”). doing. Moreover, the carbonated drink which concerns on this embodiment may contain 3-methyl- 1-butanol, fruit juice, etc.
Hereinafter, each component which comprises a carbonated drink is demonstrated.

(1-octen-3-ol)
1-octen-3-ol (1-octen-3-ol) is a kind of unsaturated alcohol having a molecular formula 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 having a great influence on the aroma of Matsutake, but the present inventors surprisingly combined this substance with a citrus aroma component so that the throat of a carbonated beverage It has been found that the feeling of passing over (exhilaration) is improved.

The content of 1-octen-3-ol is preferably 20 μg / L or more, more preferably 40 μg / L or more, and further preferably 50 μg / L or more. When the content of 1-octen-3-ol is a predetermined value or more, it acts synergistically with a citrus aroma component described later, and the feeling over the throat and the refreshing feeling can be further improved.
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 or equal to a predetermined value, a situation in which an unpleasant fragrance becomes stronger as a carbonated beverage is avoided, and a refreshing feeling, ease of drinking, comprehensive evaluation (as a carbonated beverage) It is possible to suppress a decrease in whether or not it is a preferred flavor.

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

(3-methyl-1-butanol)
3-methyl-1-butanol is a kind of alcohol having a molecular formula represented by C ₅ H ₁₂ O, and is also called isoamyl alcohol. This 3-methyl-1-butanol is known as a raw material (derivative) of a fragrance, but when this substance is combined with 1-octen-3-ol, the feeling of feeling over the throat (refreshing feeling) of carbonated beverages is increased. The present inventors have found that this is further improved.

When 3-methyl-1-butanol is contained, the content of 3-methyl-1-butanol is preferably 0.01 g / L or more, more preferably 0.02 g / L or more, and 0.04 g / L or more. Further preferred. When the content of 3-methyl-1-butanol is not less than a predetermined value, it can act synergistically with 1-octen-3-ol, and improve the feeling of feeling over the throat of carbonated beverages.
The content of 3-methyl-1-butanol is preferably 0.15 g / L or less, more preferably 0.10 g / L or less, and further preferably 0.08 g / L or less. When the content of 3-methyl-1-butanol is not more than a predetermined value, it is possible to suppress a refreshing feeling, ease of drinking, and comprehensive evaluation (whether it is a preferred flavor as a carbonated beverage).

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

(Citrus aroma component)
The carbonated beverage according to the present embodiment contains one or more of limonene, cineol, and γ-terpinene as a citrus fragrance component that produces a citrus fragrance. And these citrus fragrance components are only synergistic with 1-octen-3-ol (and 3-methyl-1-butanol) to improve the feeling over the throat (refreshing feeling) of carbonated beverages. The present inventors have found that the mellow and heavy flavor peculiar to 1-octen-3-ol is improved and the refreshing feeling is also improved.

  Any one kind of citrus fragrance component may be used, or two or more kinds may be combined. In the case of combining two or more kinds, the mixing ratio is not particularly limited, and can be appropriately changed according to the needs of consumers.

The total content of citrus aroma components is 1.30 mg / L or more, preferably 6.00 mg / L or more, and more preferably 15.00 mg / L or more. By having the total content of citrus aroma components equal to or greater than a predetermined value, it only improves the feeling over the throat by acting synergistically with 1-octen-3-ol (and 3-methyl-1-butanol). In addition, the refreshing feeling can be improved. Moreover, ease of drinking and comprehensive evaluation (whether it is a preferable flavor as a carbonated drink) can also be improved because the total content of a citrus fragrance component is more than a predetermined value.
The total content of citrus aroma components is 75.00 mg / L or less, preferably 50.00 mg / L or less, and more preferably 30.00 mg / L or less. When the total content of the citrus fragrance components is a predetermined value or less, it is possible to suppress a decrease in refreshing feeling, ease of drinking, and comprehensive evaluation (whether or not it is a preferred flavor as a carbonated beverage).

(Fruit juice)
Fruit juice is juice that squeezes fruit. The fruit from which the fruit 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, lemons, grapefruits, oranges, limes, iyokan, unshimikan, kabosu, kishumikan, kinot, kouji, saboukan, citron, bellows, sudachi, daidai, tachibana, tangor, natsumikan, hassaku, hanayuzu, hyuganatsu, Hiramon Lemon (Shikuwasa), Bungtan, Ponkan (Mandarin Orange), Yuzu, Apple Apple (So-called Apple), Ezonoko Apple, Gaidon, Hanakaido, Inu Apple (Himeapple), Marukaidou, Nokaido, Zumi (Koringo, Konashi), Great White Butter, Grape, Strawberry Peach, melon, pineapple, guava, banana, mango, acerola, papaya, passion fruit, plum, pear, apricot, plum, kiwi fruit, Cis, blueberries, raspberries, and the like.

The fruit juice is, for example, various fruit juices such as concentrated fruit juice, reduced fruit juice, and straight fruit juice, fruit puree (a semi-liquid material obtained by grinding or scouring freshly-heated fruit or raw fruit), diluting liquids, and concentrated liquids thereof. A mixed solution or the like can be used. Furthermore, fruit juice may use one kind of fruit as a raw material, and may use two or more kinds of fruit as a raw material.
In addition, the carbonated drink which concerns on this embodiment can provide the flavor of various fruits by containing fruit juice.

When the fruit juice is contained, the content of the fruit juice is preferably 0.5% or more, more preferably 1.0% or more, and further preferably 3.0% or more in terms of the fruit juice ratio. When content of fruit juice is more than a predetermined value, fruity acidity can be provided and comprehensive evaluation (whether it is a preferable flavor as a carbonated beverage) can be improved.
The content of the fruit juice is preferably 20.0% or less, more preferably 10.0% or less in terms of the fruit juice ratio. When content of fruit juice is below a predetermined value, the fall of a feeling over throat can be suppressed.

The content of fruit juice of the carbonated beverage according to the present embodiment (in terms of fruit juice ratio) is “content (in fruit juice ratio)% (specifically, w / v%)” = “fruit juice content (g)” × “ It is calculated by “concentration ratio” / 100 mL × 100.
Here, in calculating the “concentration ratio” (relative concentration ratio of fruit juice when straight fruit juice is 100%), the refractometer for sugars such as saccharides and honey added to the fruit juice shall be in accordance with JAS standards. Exclude readings.
Specifically, the refractometer reading or acidity value for sugar of straight fruit juice is determined according to the JAS Standard for Japanese Agricultural Standard for Fruit Beverage (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016). Specific reference values are defined (“Refractometer Reference for Sugar (Bx)” in Appendix 3 and “Acidity Reference (%)” in Appendix 4). Therefore, the concentration ratio of fruit juice can be determined by measuring the refractometer reading or acidity for sugar of the fruit juice to be used and dividing by the reference value of the refractometer reading or acidity for sugar inherent to the fruit.

  For example, according to Annex 4 of the Japanese Agricultural Standard for Fruit Drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016), the standard acidity of lemon is 4.5%, so lemon with an acidity of 9.0% The fruit juice becomes a lemon fruit juice concentrated twice. When this double concentrated lemon juice is blended with Zg in 100 mL of beverage, the content of lemon juice in this beverage (in terms of juice rate) is calculated by “Zg × 2 (concentration rate) / 100 mL × 100”. Can do.

(Foaming)
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 sparkling property of the carbonated beverage is greater than or equal to a predetermined value, the consumer can feel a feeling of feeling over the throat as a carbonated beverage.
In addition, the gas pressure of carbonated beverages 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 alcohol that can be drunk, and is not limited to the type, production method, or raw material, but is preferably distilled or brewed. 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 more of these can be used in combination. As the brewed liquor, for example, beer, happoshu, fruit liquor, sweet fruit liquor, refined liquor and the like can be used alone or in combination of two or more. Moreover, you may use the immersion liquor which soaked fruit etc. in various above-mentioned liquors.
In the present specification, alcohol refers to 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. Further, 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 predetermined analysis method (decree) 3 sake 3-4 alcohol content (vibration density meter method).

(Other)
The carbonated beverage according to the present embodiment is a sweetener, a high-intensity sweetener, an antioxidant, a fragrance, an acidulant, a salt, a dietary fiber, or a coloring that is usually blended as a beverage within a range in which the desired effect of the present invention is not inhibited. A material (hereinafter referred to as “additive” as appropriate) 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. Examples of the high-intensity sweetener include neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame and the like. 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, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid Etc. can be used. Examples of salts that can be used include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. As dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum degradation product, and the like can be used. As the colorant, for example, caramel color, anthocyanin, gardenia color, fruit juice color, vegetable color, synthetic color and the like can be used.

  And about said 1-octen-3-ol, 3-methyl- 1-butanol, and a citrus fragrance | flavor component, what is generally marketed as a compound, a fragrance | flavor, etc. can be used, and fruit juice, an additive Also, commercially available products can be used.

  As described above, the carbonated beverage according to the present embodiment contains 1-octen-3-ol, and the total content of limonene, cineol, and γ-terpinene is within a predetermined range. The feeling of passing and refreshing are improved. In addition, the carbonated beverage according to the present embodiment is excellent in ease of drinking and overall evaluation.

[Beverage base]
The beverage base according to the present embodiment is a beverage base that can be used as the 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., the beverage base may be diluted with a split material after being provided in a beverage base state (RTS: Ready To Serve). It may be provided in a beverage state (RTD: Ready To Drink) after diluting the base with the split material.

  Hereinafter, in the description of the beverage base according to the present embodiment, the description of the configuration common to the carbonated beverage will be omitted, and the description will focus on the configuration (particularly the content, etc.) that is different.

(1-octen-3-ol)
When the content of beverage-based 1-octen-3-ol is X μg / L and the dilution rate is D times, X / D is preferably 20 or more, more preferably 40 or more, and even more preferably 50 or more. X / D is preferably 300 or less.

(3-methyl-1-butanol)
When the content of beverage-based 3-methyl-1-butanol is Ag / L and the dilution factor is D, A / D is preferably 0.01 or more, more preferably 0.02 or more, and 04 or more is more preferable. Further, A / D is preferably 0.15 or less, more preferably 0.10 or less, and further preferably 0.08 or less.

(Citrus aroma component)
When the total content of beverage-based citrus aroma components (one or more of limonene, cineol and γ-terpinene) is Ymg / L and the dilution factor is D times, Y / D is 1.30 or more. Yes, preferably 6.00 or more, more preferably 15.00 or more. Y / D is 75.00 or less, preferably 50.00 or less, and more preferably 30.00 or less.

(Fruit juice)
B / D is preferably 0.5 or more, more preferably 1.0 or more, and more preferably 3.0 or more, when the juice-based conversion of the content of beverage-based juice is B% and the dilution factor is D times. Further preferred. Further, B / D is preferably 20.0 or less, and 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, C / D is preferably 1 or more, and more preferably 3 or more. C / D is preferably 12 or less, and more preferably 9 or less.

(Foaming)
Since the beverage base generally imparts foaming properties by a split material described later, it may not have foaming properties.

(Split material)
The split material is used for dilution of the beverage base according to the present embodiment.
Examples of the split material include water, carbonated water, hot water, ice, fruit juice, fruit juice drink, milk, tea, alcohol, and the like, and one or more of these can be used in combination. it can. However, since the beverage base is basically not effervescent, the split material is a sparkling carbonated water, or a combination of carbonated water and other split materials. It is preferably foamable.
In addition, what is necessary is just to implement the dilution using a split material so that the drink base which concerns on this embodiment will be 1.2-20 times, Preferably it is 1.5-10 times, More preferably, it will be 2-5 times.

  As described above, the beverage base (dilution ratio: for D times) according to the present embodiment has Y / D within a predetermined range, in other words, the citrus aroma of the carbonated beverage after dilution (drinking). The component content is within a predetermined range. As a result, the carbonated beverage after dilution (drinking) has improved feeling over the throat and refreshing feeling. Moreover, the carbonated beverage after dilution (drinking) is excellent in ease of drinking and overall evaluation.

[Packaged carbonated drink and containerized drink base]
The carbonated beverage and the beverage base according to the present embodiment can be provided in various containers. By filling carbonated beverages or beverage bases in various containers, quality deterioration due to long-term storage can be suitably prevented.
In addition, what is necessary is just to be able to seal a container, and what is called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. As the container, a glass container, a plastic 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 one currently in circulation can be applied. In addition, it is preferable to apply a metal container because it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long time.
In addition, when a beverage base is packed in various containers, an indication that the container may be diluted with the above-mentioned split material or the like (for example, a dilution rate) may be attached.

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

In the mixing step S1, water, 1-octen-3-ol, 3-methyl-1-butanol, fruit juice, citrus aroma components, drinking alcohol, additives, and the like are appropriately added to the mixing tank to produce a mixed liquid. .
In this mixing step S1, 1-octen-3-ol, 3-methyl-1-butanol, the content of fruit juice, the total content of citrus aroma components, Y / D, and the like are within the above-mentioned predetermined ranges. What is necessary is just to mix and adjust each raw material.

And in post-processing process S2, for example, processes, such as filtration, sterilization, carbonation, and filling to a container, are selectively performed as needed.
In addition, the filtration process of post-processing process S2 can be performed with a general filter or a strainer. In addition, the sterilization treatment in the post-processing step S2 is preferably performed by plate sterilization from the viewpoint of the processing speed and the like, but is applicable without being limited thereto as long as the same treatment can be performed. In the carbonation process in the post-processing step S2, carbon dioxide gas is injected so that the foamability is within the predetermined range. Moreover, it is preferable that the filling process of post-processing process S2 is filled in the clean room which maintained the cleanliness to the extent normally performed in manufacture of a drink. And the order of each process in post-processing process S2 is not specifically limited.

  In addition, each process performed by mixing process S1 and post-processing process S2 can be performed with the equipment generally used in order to manufacture RTD * RTS drink etc.

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 bringing the total content of limonene, cineol, and γ-terpinene within a predetermined range. Therefore, it is possible to produce a carbonated drink with improved feeling over the throat and a refreshing feeling.
In addition, since the beverage-based production method according to the present embodiment includes a step of containing 1-octen-3-ol and bringing Y / D within a predetermined range, the carbonated beverage after dilution has a feeling of being over the throat. It is possible to produce a beverage base that improves the refreshing feeling.

[Method for improving the flavor of carbonated drinks]
Next, the flavor improvement method of the carbonated drink which concerns on this embodiment is demonstrated.
The flavor improvement method of the carbonated beverage according to the present embodiment is a method including a step of containing 1-octen-3-ol and adjusting the total content of limonene, cineol, and γ-terpinene within a predetermined range. .
Moreover, the flavor improvement method of the carbonated beverage which concerns on this embodiment adjusts 1-octen-3-ol, 3-methyl- 1-butanol, fruit juice (fruit juice rate conversion), alcohol frequency, and foamability within a predetermined range. It is preferable to include the process of carrying out.
In addition, about values, such as these content, is the same as the value demonstrated in above-mentioned "carbonated drink."

  As described above, the method for improving the flavor of a carbonated beverage according to the present embodiment includes the step of containing 1-octen-3-ol and bringing the total content of limonene, cineol, and γ-terpinene within a predetermined range. Since it contains, the feeling over the throat and the refreshing feeling of carbonated drink can be improved.

  Next, the present invention will be described with reference to examples that satisfy the requirements of the present invention and comparative examples that do not.

[Example 1]
First, in Example 1, it confirms about the influence which the total content of a citrus fragrance component has on each evaluation.

(Sample preparation: A-1 to A-8)
Mix sample of 1-octen-3-ol-containing fragrance, lemon-based fragrance, fructose-glucose liquid sugar, citric acid, raw alcohol, carbonated water, water, and prepare sample solution so as to have the contents shown in Table 1 did.
In addition, about each sample, the addition amount of the lemon-type fragrance | flavor was changed and the content rate of the other raw material 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.).

(Sample preparation: A-9)
1-octen-3-ol-containing fragrance, 3-methyl-1-butanol-containing fragrance, grapefruit-based fragrance, fructose-glucose liquid sugar, citric acid, raw alcohol, carbonated water, water are mixed, A sample solution was prepared so as to have a content of 1.
In addition, about the content rate of the fragrance | flavor containing 1-octen-3-ol, fructose glucose liquid sugar, a citric acid, and raw material alcohol, it was set as the same as sample A-1 to A-8.
The alcohol content of the 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 method described above, 6 trained professional panelists “refreshed”, “ease of drinking”, “feeling over the throat (freshness)”, “overall evaluation” in accordance with the following evaluation criteria. About 1-5 points | pieces, the independent score was given by 5-step evaluation, and the average value was computed.
All evaluations were made by drinking samples.

(Clean feeling: Evaluation criteria)
5 points: A refreshing feeling was felt very strongly.
4 points: A refreshing feeling was strongly felt.
3 points: A refreshing feeling was felt.
2 points: A refreshing feeling was felt weak.
1 point: A refreshing feeling was not felt.
In detail, the evaluation of “clean feeling” is a high score when the flavor does not remain long, the refreshing feeling is strong, and it feels refreshing, and there is a remaining after the flavor, the refreshing feeling is weak and refreshing. When it was not felt, a low score was assigned.

(Ease of drinking: evaluation criteria)
5 points: It was very easy to drink.
4 points: It was quite easy to drink.
3 points: Easy to drink.
2 points: It was a little difficult to drink.
1 point: It was difficult to drink.
In detail, the evaluation of “ease of drinking” is given a high score when it is easy to drink without feeling uncomfortable and without a feeling of being caught in the throat (not having a taste of being caught in the throat). A low score was given when the feeling of being caught in the throat was strong (the taste of being caught in the throat was strong), the smell was uncomfortable, and it was difficult to drink.

(Sense of feeling over the throat (exhilaration): Evaluation criteria)
5 points: The refreshing feeling like a carbonated drink was very strong, and the feeling over the throat was felt very refreshing.
4 points: A refreshing feeling like a carbonated drink was strong, and the feeling over the throat was felt quite refreshing.
3 points: A refreshing feeling like a carbonated drink was felt, and the feeling over the throat was refreshed.
2 points: The refreshing feeling like a carbonated drink was weak, and the refreshing feeling over the throat was weak.
1 point: The refreshing feeling like a carbonated drink was very weak, and the refreshing feeling over the throat was felt very weak.

(Comprehensive evaluation: Evaluation criteria)
5 points: A very suitable flavor as a carbonated beverage.
4 points: A flavor that is quite suitable as a carbonated beverage.
3 points: A flavor suitable as a carbonated beverage.
2 points: Unsavory flavor as a carbonated beverage.
1 point: It is a considerably unsuitable flavor as a carbonated beverage.

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

(Examination of results)
Samples A-1 to A-8 are obtained by changing the total content of citrus aroma components.
As is clear from confirming the results of Samples A-1 to A-8, when the total content of the citrus aroma components is within a predetermined range, the score over the throat and the refreshing feeling are good, and the ease of drinking is also good. It was confirmed that the overall evaluation score was also good.
In addition, when there was too much total content of a citrus fragrance component, it has also confirmed that the refreshing feeling, ease of drinking, and the score of comprehensive evaluation fell.

Sample A-9 uses a grapefruit-based fragrance.
As is clear from confirming the results of Sample A-9, as in Samples A-1 to A-8 using a lemon-based fragrance, even if a grapefruit-based fragrance is used, the total content of citrus fragrance components is It was confirmed that if it was within the predetermined range, all the points of feeling over the throat, refreshing feeling, ease of drinking, and comprehensive evaluation were improved.

From the above results, when the total content of the citrus aroma components is within the predetermined range defined in the present invention, not only the feeling over the throat and the refreshing feeling are improved, but also the ease of drinking and the overall evaluation are good. all right.
It was also found that no matter what fragrance is used, the desired effect can be obtained if the total content of the citrus fragrance components is within a predetermined range.

[Example 2]
Next, in Example 2, the influence of the content of 1-octen-3-ol on each evaluation is confirmed.

(Sample preparation)
Mix sample of 1-octen-3-ol-containing fragrance, lemon-based fragrance, fructose-glucose liquid sugar, citric acid, raw alcohol, carbonated water, water, and prepare sample solution so as to have the contents shown in Table 2 did.
In addition, about each sample, the addition amount of the fragrance | flavor containing 1-octen-3-ol was changed, and the content rate of the other raw material 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 for 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)
In Samples B-1 to B-4, the content of 1-octen-3-ol was changed.
As is clear from confirming the results of Samples B-1 to B-4, if the content of 1-octen-3-ol is within a predetermined range, the sense of feeling over the throat, refreshing feeling, ease of drinking, and overall evaluation It was confirmed that both scores improved considerably.

  From the above results, it was found that the content of 1-octen-3-ol should be within a predetermined range in order to obtain a better evaluation for each evaluation item.

[Example 3]
Next, in Example 3, the influence of the content of 3-methyl-1-butanol on each evaluation is confirmed.

(Sample preparation)
1-octen-3-ol-containing fragrance, 3-methyl-1-butanol-containing fragrance, lemon-based fragrance, fructose glucose liquid sugar, citric acid, raw alcohol, carbonated water, water mixed, A sample solution was prepared so as to have a content of 3.
In addition, about each sample, the addition amount of the fragrance | flavor containing 3-methyl- 1-butanol was changed, and the content rate of the other raw material 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 for each test were the same as in Example 1.

  Table 3 shows the standard of the sample and the result of each evaluation.

(Examination of results)
Samples C-1 to C-5 are obtained by changing the content of 3-methyl-1-butanol.
As is clear from confirming the results of Samples C-1 to C-5, if the content of 3-methyl-1-butanol is within a predetermined range, the feeling of feeling over the throat, refreshing feeling, ease of drinking, comprehensive evaluation It was confirmed that both scores improved considerably.

  From the above results, it was found that the content of 3-methyl-1-butanol should be within a predetermined range in order to make each evaluation item have a better evaluation.

[Reference example]
In addition, as a reference example, the influence which content of 1-octen-3-ol gives to predetermined | prescribed evaluation is shown.

(Sample preparation)
The sample liquid was prepared so that it might become content of Table 4 by mixing the fragrance | flavor containing 1-octen-3-ol, fructose glucose liquid sugar, a citric acid, raw material alcohol, carbonated water, and water.
In addition, about each sample, the addition amount of the fragrance | flavor containing 1-octen-3-ol was changed, and the content rate of the other raw material 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 an independent score in a five-step evaluation of 1-5 points for “feeling over the throat (stimulation)” according to the following evaluation criteria. The average value was calculated.
All evaluations were made by drinking samples.

(Sense of feeling over the throat (feeling of irritation): Evaluation criteria)
5 points: The feeling of irritation was very strong and the feeling of feeling over the throat was felt very strongly.
4 points: A strong sense of irritation and a strong feeling over the throat were felt.
3 points: A feeling of irritation was felt, and a feeling over the throat was felt.
2 points: The feeling of irritation was weak, and the feeling over the throat was weak.
1 point: The feeling of irritation was very weak and the feeling over the throat was felt very weak.

  Table 4 shows the standard of each sample and the result of each evaluation.

(Examination of results)
Samples D-1 to D-5 have different contents of 1-octen-3-ol.
As is clear from confirming the results of samples D-1 to D-5, when the content of 1-octen-3-ol is within a predetermined range, the score over the throat (stimulation) should be good. Was confirmed.

S1 mixing process S2 post-processing process

Claims (8)

1-octen-3-ol and at least one of limonene, cineol, and γ-terpinene,
Carbonated drink whose total content of the said limonene, the said cineol, and the said (gamma) -terpinene is 1.30-75.00 mg / L.   The carbonated drink according to claim 1, wherein the total content of the limonene, the cineole, and the γ-terpinene is 6.00 to 50.00 mg / L.   The carbonated beverage according to claim 1 or 2, wherein the content of the 1-octen-3-ol is 20 to 300 µg / L.   The carbonated beverage according to any one of claims 1 to 3, wherein the content of 3-methyl-1-butanol is 0.01 to 0.10 g / L. A beverage base for carbonated beverages containing 1-octen-3-ol and at least one of limonene, cineol, and γ-terpinene,
A beverage base having a Y / D of 1.30 to 75.00 when the total content of the limonene, the cineol and the γ-terpinene is Ymg / L and the dilution factor is D times. A method for producing a carbonated beverage containing 1-octen-3-ol and containing at least one of limonene, cineol, and γ-terpinene,
The manufacturing method of the carbonated drink including the process which makes the total content of the said limonene, the said cineol, and the said (gamma) -terpinene 1.30-75.00 mg / L. A beverage-based production method for carbonated beverages containing 1-octen-3-ol and at least one of limonene, cineol, and γ-terpinene,
Production of beverage base including a step of setting Y / D to 1.30 to 75.00 when the total content of limonene, cineol and γ-terpinene is Ymg / L and the dilution ratio is D times Method. A flavor improving method for improving the feeling over the throat and refreshing feeling of carbonated drinks,
The carbonated beverage contains 1-octen-3-ol and at least one of limonene, cineol, and γ-terpinene, and the total content of limonene, cineol, and γ-terpinene is 1. The flavor improvement method of carbonated drinks including the process made into 30-75.00 mg / L.

Images