JP2019216662A - Expandable plum beverage, manufacturing method of expandable plum beverage, and flavor improvement method of expandable plum beverage - Google Patents

Abstract

To provide an expandable plum beverage with enhanced full scale feeling, a manufacturing method of the expandable plum beverage, and a flavor improvement method of the expandable plum beverage.SOLUTION: The expandable plum beverage satisfies all of following relational expressions:(1a) Y≥0.03X-0.01, (2a) Y≤-0.015X+1.36, (3a) Y≥0.41, and (4a) X≥7.5, wherein sweetness is X% and acidity is Y%. It is preferable that the expandable plum beverage further satisfies (5a) Y≤0.04X+0.55. It is preferable that the expandable plum beverage further satisfies (6a) Y≤-0.01X+0.76.SELECTED DRAWING: Figure 1

Description

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

Plum beverages exhibiting the flavor of plum are not only drinks that give drinkers a refreshing acidity, but also drinks that are known to have good effects on the body.
Then, for the plum beverage, for example, the following technology is disclosed.

  Patent Literature 1 has an acidity of 0.2 to 0.65, a ratio of sodium content to acidity (sodium content / acidity) of 90.0 to 145.0, and contains only plum juice as fruit juice. A non-alcoholic beverage containing a packaged fruit juice, which is transparent, having a sodium content of 1.0 to 91.0 mg / 100 g, a Brix of 10.0 or less, and a pH of 2. A packaged non-alcoholic soft drink characterized by being from 0 to 4.0 is described.

Japanese Patent No. 5721784

  The fruit drinks exhibiting the flavor of the fruit are present in an amount corresponding to the kind of the fruit, for example, apple, grape, peach, tangerine and the like. And, as for such a fruit drink, basically, the closer to the flavor of the fruit, the more the original flavor of the fruit can be felt, and the evaluation that the flavor is preferable is obtained. Therefore, when developing a product for a fruit drink, the design of the flavor is often performed on the premise that the flavor is as close as possible to the flavor of the target fruit.

  However, since fresh plum is not a flavor that is often eaten as a fruit, the flavor of a plum beverage does not mean that it should be close to the flavor of fresh plum. Therefore, the plum beverage is very difficult to design the flavor because the flavor to be used as a reference is not clear as compared with the fruit beverage as described above. Under such circumstances, it cannot be said that plum beverages have been sufficiently studied for flavor.

  Then, the present inventors have investigated the flavor of the plum beverage, and as a result, when drinking the plum beverage, it was confirmed that a flavor flavor that strongly provided a sense of “real feeling” was a preferable flavor.

  Therefore, an object of the present invention is to provide a sparkling ume beverage with enhanced authenticity, a method for producing the sparkling ume beverage, and a method for improving the flavor of the sparkling ume beverage.

The above problem can be solved by the following means.
[1] When the sweetness is set to X ₁ % and the acidity is set to Y%, all the following relational expressions: (1a) Y ≧ 0.03X ₁ −0.01, (2a) Y ≦ −0.015X ₁ +1.36, (3a) Y ≧ 0.41, and (4a) X ₁ ≧ 7.5.
[2] The sparkling plum beverage according to the above 1, further satisfying (5a), Y ≦ 0.04X ₁ +0.55.
[3] The sparkling plum beverage according to the above 1 or 2, further satisfying (6a) Y ≦ −0.01X ₁ +0.76.
[4] When the saccharide content is X ₂ % and the acidity is Y%, all of the following relational expressions: (1b) Y ≧ 0.03X ₂ −0.01, (2b) Y ≦ − An effervescent plum beverage that satisfies 0.015X ₂ +1.36, (3b) Y ≧ 0.41, and (4b) X ₂ ≧ 7.5, and does not contain a high-sweetness sweetener.
[5] When the degree of sweetness is X ₁ % and the degree of acidity is Y%, all of the following relational expressions: (1a) Y ≧ 0.03X ₁ −0.01, (2a) Y ≦ −0.015X ₁ +1.36, (3a) Y ≧ 0.41, and (4a) a process for producing a sparkling ume beverage including a step of satisfying X ₁ ≧ 7.5.
[6] A flavor improving method for enhancing the full-fledged feeling of a sparkling ume beverage, wherein all the following relational expressions are used when the sweetness is X ₁ % and the acidity is Y%: (1a) Y ≧ 0 .3X ₁ -0.01, (2a) Y ≦ −0.015X ₁ +1.36, (3a) Y ≧ 0.41, (4a) X ₁ ≧ 7.5 Flavor improvement method.

According to the sparkling ume beverage of the present invention, the full-fledged feeling is enhanced.
ADVANTAGE OF THE INVENTION According to the manufacturing method of the sparkling ume drink which concerns on this invention, the sparkling ume drink with which full-scale feeling was enhanced can be manufactured.
According to the method for improving the flavor of a sparkling ume beverage according to the present invention, the full-fledged feeling of the sparkling ume beverage can be enhanced.

It is a graph which shows the result of "full-scale feeling" in the case of changing sweetness (or content of sugar) and acidity.

  Hereinafter, an embodiment (this embodiment) for carrying out the sparkling ume beverage, the method for producing the sparkling ume beverage, and the method for improving the flavor of the sparkling ume beverage according to the present invention will be described.

[Sparkling plum beverage]
The sparkling ume beverage according to the present embodiment satisfies a predetermined relational expression (relational expression of group a) based on sweetness and acidity, or a predetermined relational expression (b) based on sugar content and acidity. It is a beverage satisfying the relational expression of the group).
The effervescent plum beverage according to the present embodiment is not particularly limited as long as it has a plum-like flavor. For example, if the beverage contains alcohol, a chu-hi beverage having a plum-like flavor (plum-chu-hi taste) Drinks) and carbonated beverages that exhibit an ume-like flavor (plum-flavored carbonated beverages) that do not contain alcohol.

  First, a predetermined relational expression (relational expression of group a) based on sweetness and acidity is described, and then a predetermined relational expression (relational expression of group b) based on sugar content and acidity is described. , The relational expression of group b is obtained by replacing “sweetness” of the relational expression of group a with “content of carbohydrate”, and the relational expression of both groups is based on substantially the same technical idea. is there.

(Element X ₁ of relational expression of group a: degree of sweetness)
The degree of sweetness is an index indicating the intensity of sweetness. The effervescent plum beverage according to the present embodiment can enhance the “real feeling” by satisfying a predetermined relational expression between the degree of sweetness and the degree of acidity described below.
In addition, the sweetness degree of the sparkling ume beverage according to the present embodiment may satisfy the following relational expression, but is preferably in the following range.

The sweetness is preferably 7.5% (w / v%) or more, more preferably 8.0% or more, 8.5% or more, 9.0% or more, and 9.5% or more. When the degree of sweetness is equal to or more than the predetermined value, the effect of enhancing the sense of authenticity can be more reliably exerted, and a beverage having a perfect sweetness suitable for off-time (such as during a break) can be obtained.
The sweetness is preferably 35.0% or less, more preferably 30.0% or less, 25.0% or less, 23.0% or less, and more preferably 21.0% or less. When the degree of sweetness is equal to or less than the predetermined value, the effect of enhancing the sense of authenticity is firmly exhibited, and a situation in which the sweetness becomes too strong can be avoided.

This “sweetness (w / v%)” can be calculated by “content of predetermined sweet substance in 100 mL of beverage (g / 100 mL)” × “relative sweetness of predetermined sweet substance”.
Here, the “relative sweetness of the predetermined sweet substance” is the relative sweetness of the predetermined sweet substance when the sweetness of sucrose (sucrose) at 20 ° C. is set to 1.

The sweet substance contained in the sparkling ume beverage according to the present embodiment is not particularly limited, but is, for example, a substance having a relative sweetness of 0.05 or more, and specifically includes the following substances. In addition, the numerical value in the parenthesis after the name of each sweet substance below is the relative sweetness of each sweet substance.
As a sweet substance, for example, sucrose (1), glucose (0.69), fructose (1.30), galactose (0.32), lactose (0.2), isomaltose (0.4), sorbitol (0 .6), maltitol (0.8), xylitol (0.83), mannitol (0.5), aspartame (200), neotame (10000), saccharin Na (500), acesulfame K (200), sucralose ( 600), stevioside (150), alitame (2000), thaumatin (2000), monelin (3000).
In addition, since a sweet substance shows all the sweet substances contained in a drink, the thing derived from fruit juice etc. is also included naturally. In addition, the sweet substance contained in the beverage may be one kind or two or more kinds.
And the content of the sweet substance in the sparkling ume beverage can be measured, for example, using a high performance liquid chromatograph (HPLC) or a high performance liquid chromatograph-mass spectrometer (HPLC-MS).

(Element Y of the relational expression of groups a and b: acidity)
The acidity is an index indicating the intensity of acidity. The effervescent plum beverage according to the present embodiment enhances the “full-fledged feeling” by satisfying a predetermined relational expression between the degree of acidity and the degree of sweetness (or the content of saccharide described below). be able to.
The acidity of the sparkling ume beverage according to the present embodiment may satisfy the following relational expression, but is preferably in the following range.

The acidity is preferably 0.41% (w / v%) or more, more preferably 0.43% or more, 0.45% or more, and 0.48% or more. When the acidity is equal to or more than the predetermined value, the effect of enhancing full-fledged feeling can be more reliably exerted, and a refreshing sour beverage suitable for on-time (during work, etc.) can be obtained.
The acidity is preferably 1.20% or less, more preferably 1.10% or less, 1.05% or less, 0.90% or less, and 0.80% or less. When the acidity is equal to or less than the predetermined value, the effect of enhancing full-fledged feeling can be firmly exhibited, and a situation in which the acidity becomes too strong can be avoided.

  The acidity (in terms of citric acid) can be measured and calculated by the method specified in the Japanese Agricultural and Forestry Standards for Fruit Drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 489 on February 24, 2016), that is, the neutralization titration method. it can.

(Relational expression of group a: Relational expression based on sweetness and acidity)
Sparkling plum beverage according to the present embodiment, the degree of sweetness and _{X 1%,} the acidity in the case of the Y%, (1a) Y ≧ 0.03X 1 -0.01, (2a) Y ≦ -0. 015X ₁ +1.36, (3a) Y ≧ 0.41, and (4a) X ₁ ≧ 7.5.
Further, the sparkling ume beverage according to the present embodiment preferably further satisfies (5a) Y ≦ 0.04X ₁ +0.55, and more preferably satisfies (6a) Y ≦ −0.01X ₁ +0.76. preferable.

FIG. 1 is a diagram for explaining the effects of the sweetness and acidity of a sparkling ume beverage on authenticity. In FIG. 1, “「 ”,“ 〇 ”and“ △ ”indicate that the authenticity is enhanced. (A favorable result is “〇”, a more desirable result is “◎”), and “×” indicates a result in which the full-scale feeling is not sufficiently enhanced. Note that the straight line represented by Equation 1 and the like in FIG. 1 is a straight line obtained by replacing the inequality sign with an equal sign in the relational expression (1a) with an equal sign.
As can be confirmed from the results of FIG. 1, when the relational expressions (1a), (2a), (3a), and (4a) are satisfied, the full-fledged feeling of the sparkling plum beverage is enhanced, and the relational expression (5a) It can be seen that the full-scale feeling is further enhanced when the condition is satisfied, and further enhanced when the relational expression (6a) is satisfied.

  In addition, these relational expressions were created focusing on the fact that the “full-scale feeling” of the sparkling plum beverage is greatly affected by the sweetness (or the content of carbohydrates described later) and the acidity. The constants in each relational expression are derived from many experimental results.

(Element X ₂ of relational expression of group b: content of carbohydrate)
Carbohydrates are carbohydrates excluding dietary fiber.Specifically, the amount of protein, lipids, dietary fiber, ash, alcohol, and water is deducted from the weight of the whole sparkling plum beverage. (Nutrition labeling standards (Ministry of Health, Labor and Welfare Notification No. 176, 2003)). The effervescent plum beverage according to the present embodiment can enhance the “full-fledged feeling” by satisfying a predetermined relational expression between the sugar content and the acidity described above.
The sugar content of the sparkling ume beverage according to the present embodiment may satisfy the relational expression described below, but is preferably in the following range.

The saccharide content is preferably 7.5% (w / v%) or more, more preferably 8.0% or more, 8.5% or more, 9.0% or more, and 9.5% or more. When the sugar content is equal to or higher than a predetermined value, the effect of enhancing full-fledged feeling can be exhibited more reliably, and a beverage with a perfect sweetness suitable for off-time (at the time of a break, etc.) can be obtained. it can.
The saccharide content is preferably 35.0% or less, more preferably 30.0% or less, 25.0% or less, 23.0% or less, and more preferably 21.0% or less. When the content certificate of the carbohydrate is equal to or less than the predetermined value, the effect of enhancing full-fledged feeling can be firmly exhibited, and a situation in which the sweetness becomes too strong can be avoided.
The saccharide is derived from the aforementioned sweet substances, fruit juices, etc., but the origin is not particularly limited.

(Relational expression of group b: Relational expression based on sugar content and acidity)
In the sparkling ume beverage according to the present embodiment, when the sugar content is X ₂ % and the acidity is Y%, (1b) Y ≧ 0.03X ₂ −0.01 and (2b) Y ≦ _{-0.015X 2 +1.36, (3b) Y} ≧ 0.41, satisfying the (4b) _{X 2} ≧ 7.5.
Further, the sparkling ume beverage according to the present embodiment preferably further satisfies (5b) Y ≦ 0.04X ₂ +0.55, and more preferably satisfies (6a) Y ≦ −0.01X ₂ +0.76. preferable.

As described above, FIG. 1 is a diagram for explaining the influence of the sweetness and acidity of the sparkling ume beverage on full-scale feeling. Even when “sweetness” is replaced with “sugar content”, Applicable as it is.
As can be confirmed from the results in FIG. 1, when the relational expressions (1b), (2b), (3b), and (4b) are satisfied, the full-fledged feeling of the sparkling plum beverage is enhanced, and the relational expression (5b) It can be seen that the full-scale feeling is further enhanced when the condition is satisfied, and the full-scale feeling is further enhanced when the relationship (6b) is satisfied.
However, when the effervescent plum beverage contains a “high-sweetness sweetener” (in the present specification, a sweetener having a sweetness 100 times or more higher than that of sucrose), it suffices even if the relational expression of the group b is satisfied. May include cases that do not exhibit the effect. Therefore, the relational expression of the group b is preferably applied when the sparkling ume beverage does not contain a high-sweetness sweetener.

As another embodiment, “content (%) of saccharide: X ₂ ” in the relational expression of group b is changed to “content (%) of saccharide: X ₃ ” (total content of monosaccharide and disaccharide). ), Or “Brix (%): X ₄ excluding the influence of alcohol”.
The "Brix" of "Brix (%) excluding the influence of alcohol" refers to the refractive index measured by a refractometer using a conversion formula defined by the International Committee for the Analysis of Sugars (ICUMSA). It is a value converted to the number of grams of sucrose contained in 100 g of the liquid. The “Brix excluding the influence of alcohol” can also be referred to as “Brix when alcohol is replaced with the same amount of water”.

(Foaming)
The sparkling plum beverage according to the present embodiment is sparkling. Here, the foaming property in the present embodiment means that the gas pressure at 20 ° C. is 0.5 kg / cm ² or more.

(alcohol)
The sparkling plum beverage according to the present embodiment may contain alcohol.
The alcohol may be any alcohol that can be drunk, and as long as the effects of the present invention are not impaired, the type, production method, and raw materials are not limited. Whiskey, brandy, spirits (eg, gin, Spirits such as vodka and rum, and alcohol for raw materials, etc.), liqueurs, shochu, etc., and brewed sake such as sake, sweet fruit wine, and beer can be used. Among them, vodka and alcohol for raw materials can be used. At least one of them is preferred.
In this specification, alcohol means ethanol unless otherwise specified.

(Alcohol degree)
The alcohol content of the sparkling ume beverage according to this embodiment is not particularly limited, and is, for example, 1 v / v% or more, 3 v / v% or more, 5 v / v% or more, 7 v / v% or more, and 15 v / v%. Hereinafter, it is 13 v / v% or less, 10 v / v% or less, 9 v / v% or less, and 8 v / v% or less.

(Plum juice, etc.)
The effervescent plum beverage according to the present embodiment includes plum juice (juice obtained by squeezing plum fruit), plum aroma (flavor imparting a plum-like aroma), plum aroma flavor (flavor imparting a plum-like aroma), and the like. You may make it contain.
In the present invention, if the sparkling plum beverage is a beverage exhibiting a plum-like flavor, the effect of enhancing the full-fledged feeling is exhibited when the above relational expression is satisfied, and the strength of the plum-like flavor is enhanced to enhance the full-fledged feeling. Since it is considered that the effect is not lost, the content of plum juice and the like is not particularly limited. In addition, content of a plum flavor and a plum wine flavor is 0.001% (v / v%) or more, 0.005% or more, and 1.0% or less and 0.5% or less, for example.

(Other)
The effervescent plum beverage according to the present embodiment is a sweetener, a high-sweetness sweetener, an antioxidant, a fruit juice or a flavor other than those described above, and a sour taste, which are usually blended as a beverage within a range in which the desired effects of the present invention are not inhibited. Ingredients, salts, dietary fiber, 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-intensity sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, ticlo, dulcin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. As the acidulant, for example, 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, sodium L-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. As the salts, for example, common salt, potassium acid phosphate, calcium acid 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.
In addition, from the viewpoint of the balance of the flavor of the sparkling ume beverage, the sodium amount of the sparkling ume beverage is preferably 80 mg / 100 ml or less, more preferably 50 mg / 100 ml or less, and even more preferably 40 mg / 100 ml or less.
As each of the above-mentioned raw materials, generally available ones can be used.

As described above, the sparkling ume beverage according to the present embodiment satisfies the predetermined relational expression based on the degree of sweetness and the degree of acidity.
In addition, the sparkling ume beverage according to the present embodiment satisfies a predetermined relational expression based on the content of sugar and the acidity, so that the sense of authenticity is enhanced.

[Packed effervescent plum beverage]
The sparkling ume beverage according to the present embodiment can be provided in various containers. By filling the effervescent plum beverage in various containers, deterioration in quality due to long-term storage can be suitably prevented.
In addition, what is necessary is just to be a container which can be airtight, and what is called a metal container (made from aluminum or steel) and a so-called can container and barrel container 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 currently available containers can be applied. In addition, it is preferable to use a metal container because it can completely block gas, moisture, and light, and can maintain stable quality at room temperature for a long time.

[Production method of sparkling plum beverage]
Next, a method for producing the sparkling ume beverage according to the present embodiment will be described.
The method for producing a sparkling ume beverage according to the present embodiment includes a mixing step and a post-treatment step.

In the mixing step, water, sweet substances, plum juice, plum flavor, alcohols such as raw material alcohol, additives, and the like are appropriately charged into a mixing tank to produce a mixed liquid.
In this mixing step, the raw materials may be mixed and prepared so as to satisfy a predetermined relational expression based on sweetness and acidity, a relational expression based on sugar content and acidity, and the like.

In the post-treatment process, for example, processes such as filtration, sterilization, addition of carbon dioxide, and filling of a container are selectively performed as necessary.
The filtration treatment in the post-treatment step can be performed by a general filter or a strainer. Further, the sterilization treatment in the post-treatment step is preferably performed by tube-type sterilization from the viewpoint of the processing speed and the like, but is not limited thereto and can be applied as long as the same treatment can be performed. Further, it is preferable that the filling treatment in the post-treatment step is carried out in a clean room in which the degree of cleanliness is maintained so as to be usually performed in the production of beverages. The order of each processing in the post-processing step is not particularly limited.

  In addition, each process performed in a mixing process and a post-processing process can be performed using the equipment generally used for manufacturing an RTD beverage or the like.

As described above, since the method for producing the sparkling plum beverage according to the present embodiment includes the step of satisfying the predetermined relational expression based on the degree of sweetness and the degree of acidity, the sense of authenticity is enhanced. Beverages can be manufactured.
In addition, since the method for producing the sparkling ume beverage according to the present embodiment includes a step of satisfying a predetermined relational expression based on the content of sugar and the acidity, the sparkling ume beverage having a full-fledged feeling is enhanced. Can be manufactured.

(Method of improving flavor of sparkling plum beverage)
Next, the method for improving the flavor of the sparkling ume beverage according to the present embodiment will be described.
The method for improving the flavor of the sparkling ume beverage according to the present embodiment is a method for enhancing the full-fledged feeling of the sparkling ume beverage.
In addition, about the content of each component, etc., it is the same as the content demonstrated in "the sparkling plum drink" mentioned above.

As described above, the method for improving the flavor of the sparkling plum beverage according to the present embodiment satisfies a predetermined relational expression based on the degree of sweetness and the degree of acidity, thereby enhancing the full-fledged feeling of the sparkling plum beverage. be able to.
Further, the method for improving the flavor of the sparkling ume beverage according to the present embodiment is to satisfy the predetermined relational expression based on the content of sugar and the acidity, thereby enhancing the real feeling of the sparkling ume beverage. Can be.

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

[Preparation of sample]
Samples were prepared by mixing fructose-glucose liquid sugar, citric acid, plum wine flavor, water, acesulfame K, sucralose, raw material alcohol, and carbonated water so that the blending values and contents (theoretical values) shown in the table were obtained.

[contents of the test]
For each sample manufactured by the above method, five trained panels with discriminating ability score independent scores on a scale of 1 to 5 based on the following evaluation criteria, for "real feeling", and the average value thereof Was calculated.
In addition, all evaluation evaluated drinking the sample.

(Authenticity: Evaluation criteria)
The full-scale feeling was evaluated on a five-point scale, with 5 points for "feeling very authentic" as a plum beverage, and 1 point for "no real feeling as a plum beverage". As for the sense of authenticity, the higher the score, the higher the score, and it can be judged that it is preferable.
In addition, regarding "full-scale feeling", it was judged that there was a full-fledged feeling when a strong impression of reminiscent of plums (plum syrup) soaked in sugar when drinking was felt. This is an evaluation index that presupposes the presence of a flavor and flavor, and particularly focuses on the "plum-like taste directionality (vector)" of the beverage).

Table 1 shows the blending value and theoretical value of each sample and the results of each evaluation. In addition, the compounding value in the table is the amount of each raw material actually mixed, and the theoretical value is the content (or index) of each component in the final product calculated from the compounding value.
In addition, the sodium amount of each sample is 0 mg / 100 ml.

(Examination of results)
The ordinate represents the acidity (%) and the abscissa represents the sweetness (%) or the saccharide content (%).
In FIG. 1, “が” indicates “real feeling” of 4.2 or more, “〇” indicates less than 4.2, 3.0 or more, and “△” indicates less than 3.0. 2.5 points or more are indicated, and "x" indicates less than 2.5 points.

As is clear from the results of FIG. 1, it was confirmed that the sample satisfying the predetermined relational expression based on the degree of sweetness (or the content of carbohydrate) and the sourness had an enhanced full-scale feeling.
Sample 13 is a sample using a high-sweetness sweetener. When the values of “sweetness” and “acidity” of sample 13 are plotted in FIG. 1, a predetermined relationship based on sweetness and sourness is obtained. It was found that the formula was satisfied, and as a result, it was confirmed that the sense of authenticity was strengthened.
Sample 14 is a sample containing alcohol. When the values of “sweetness” (or sugar content) and “acidity” of sample 14 are plotted in FIG. 1, the sweetness (or sugar) is plotted. It was found that a predetermined relational expression based on the (content of quality) and acidity was satisfied, and as a result, it was also confirmed that the full-scale feeling was enhanced.

[Reference example]
Table 2 shows the "sugar content" and the "acidity" of the sparkling ume beverage (commercially available) that does not contain a high-sweetness sweetener.
In Table 2, "content of carbohydrate" is a value based on the nutritional component label of the seller, and "acidity" is described in the item of "(element Y of relational expression of group a and b: acidity)". This is a value measured by the method described above.

  As can be seen from the results in Table 2, there was no commercial product satisfying the predetermined relational expression defined in the present invention. From these results, it was confirmed that there is no commercial product having a flavor in the present invention.

Claims (6)

Assuming that the sweetness is X ₁ % and the acidity is Y%, all the following relational expressions:
(1a) Y ≧ 0.03X ₁ −0.01,
(2a) Y ≦ −0.015X ₁ +1.36,
(3a) Y ≧ 0.41,
(4a) X ₁ ≧ 7.5,
Effervescent plum beverage that satisfies. (5a) Y ≦ 0.04X ₁ +0.55
The sparkling plum beverage according to claim 1, which satisfies the following. (6a) Y ≦ −0.01X ₁ +0.76
The sparkling plum beverage according to claim 1 or 2, which satisfies the following. Assuming that the content of saccharide is X ₂ % and the acidity is Y%, all the following relational expressions:
(1b) Y ≧ 0.03X ₂ −0.01,
(2b) Y ≦ −0.015X ₂ +1.36,
(3b) Y ≧ 0.41,
(4b) X ₂ ≧ 7.5,
An effervescent plum beverage that satisfies the above and does not contain a high-sweetness sweetener. Assuming that the sweetness is X ₁ % and the acidity is Y%, all the following relational expressions:
(1a) Y ≧ 0.03X ₁ −0.01,
(2a) Y ≦ −0.015X ₁ +1.36,
(3a) Y ≧ 0.41,
(4a) X ₁ ≧ 7.5,
A method for producing an effervescent plum beverage, comprising the step of satisfying the following. A flavor improving method that enhances the authentic feeling of the sparkling plum beverage,
Assuming that the sweetness is X ₁ % and the acidity is Y%, all the following relational expressions:
(1a) Y ≧ 0.03X ₁ −0.01,
(2a) Y ≦ −0.015X ₁ +1.36,
(3a) Y ≧ 0.41,
(4a) X ₁ ≧ 7.5,
To improve the flavor of sparkling plum beverages.

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