JP2024024096A - Packed carbonated alcoholic beverage and its manufacturing method - Google Patents

Abstract

[Problem] To provide a carbonated alcoholic beverage packaged in a container that is less sweet and has a higher alcohol concentration, with reduced alcohol-derived bitterness and excellent drinking sensation. A bottled carbonated alcoholic beverage contains citrus-infused distilled liquor, has an alcohol content of 6 v/v % or more, and has a sweetness value of 2 or less. [Selection diagram] None

Description

The present invention relates to a packaged carbonated alcoholic beverage and a method for producing the same.

As packaged carbonated alcoholic beverages (Ready to Drink; also called RTD beverages, etc.), fruit juice, flavor, sweetener, acidulant, etc. are added to base liquor (for example, distilled liquor such as shochu, spirits, and raw alcohol). , flavored products are known.

In response to the increasing health consciousness of consumers, carbonated alcoholic beverages with reduced sugar content are also becoming known. For example, Patent Document 1 (Japanese Unexamined Patent Application Publication No. 2015-136352) discloses a carbonated alcoholic beverage containing a sweet substance, a sour substance, and a fruit flavor, but not containing fruit juice or a raw material liquor containing fruit-derived ingredients, which contains 1 sugar. A carbonated alcoholic beverage is disclosed that has a sweetness level of 1/100 ml or less, an acidity calculated as citric acid of 0.1 g/100 ml or less, and a carbohydrate content of less than 0.5 g/100 ml.

Japanese Patent Application Publication No. 2015-136352

On the other hand, there are packaged carbonated alcoholic beverages that have a higher alcohol concentration and lower sweetness in order to make them more compatible with meals. To reduce sweetness, the amount of sweeteners such as sugars and fruit juices are usually reduced. However, in beverages with increased alcohol concentration, the bitterness derived from alcohol is more likely to be felt. In addition, although a drink with reduced sweetness goes well with food, it is difficult to feel the drinking sensation typical of alcohol (hereinafter referred to as "drinking feeling").
Accordingly, an object of the present invention is to provide a carbonated alcoholic beverage packaged in a container that is less sweet and has a higher alcohol concentration, in which the bitterness derived from alcohol is reduced and the drinker experience is excellent.

The inventor of the present invention conducted extensive research to solve the above problems. As a result, the inventors discovered that the above-mentioned problems could be solved by adding a citrus infusion distilled spirit to a packaged carbonated alcoholic beverage with little sweetness, and the present invention was completed.
That is, the present invention includes the following matters.
[1] A packaged carbonated alcoholic beverage containing citrus infused distilled liquor, having an alcohol content of 6 v/v% or more and a sweetness value of 2 or less.
[2] The carbonated alcoholic beverage according to [1] above, wherein the citrus-infused distilled liquor contains 0.5 to 10 ppm of linalool.
[3] The carbonated alcoholic beverage according to [1] or [2] above, wherein the content of the citrus-infused distilled liquor in the carbonated alcoholic beverage is 0.01 v/v% or more.
[4] The carbonated alcoholic beverage according to any one of [1] to [3], wherein the citrus-infused distilled liquor contains a fragrant citrus-infused distilled liquor and/or a grapefruit-infused distilled liquor.
[5] The carbonated alcoholic beverage according to [4] above, wherein the citrus-infused distilled liquor includes both a fragrant citrus-infused distilled liquor and a grapefruit-infused distilled liquor.
[6] The carbonated alcoholic beverage according to any one of [1] to [5] above, wherein the citrus-infused distilled liquor uses citrus peel as a part of the raw material.
[7] The carbonated alcoholic beverage according to [6] above, wherein the citrus peel is a raw peel.
[8] The carbonated alcoholic beverage according to any one of [1] to [7], wherein the citrus-infused distilled liquor is a distilled liquor produced by a process including vacuum distillation.
[9] The carbonated alcoholic beverage according to any one of [1] to [8] above, which does not contain a high-intensity sweetener.
[10] The carbonated alcoholic beverage according to any one of [1] to [9] above, containing 0.1 to 500 ppb of α-pinene.
[11] A method for producing a carbonated alcoholic beverage having an alcohol content of 6 v/v% or more and a sweetness value of 2 or less,
A method for producing a packaged carbonated alcoholic beverage, comprising a step of mixing a citrus-infused distilled liquor with a liquid containing a base liquor.
[12] A step of immersing raw citrus peel in an alcohol-containing liquid to extract components contained in the raw peel;
After the extraction step, distilling the alcohol-containing liquid under reduced pressure;
The method for producing a carbonated alcoholic beverage according to [11] above, comprising the step of obtaining the citrus-infused distilled liquor using the distillate obtained in the step of distilling under reduced pressure.
[13] A method for enhancing the drinking sensation of a packaged carbonated alcoholic beverage, which comprises adding a citrus-infused distilled liquor to a carbonated alcoholic beverage having an alcohol content of 6 v/v% or more and a sweetness value of 2 or less.

According to the present invention, there is provided a carbonated alcoholic beverage packaged in a container that is less sweet and has a higher alcohol concentration, in which bitterness derived from alcohol is reduced and the beverage has an excellent drinking feel.

The packaged carbonated alcoholic beverage according to this embodiment contains citrus-infused distilled liquor, has an alcohol content of 6 v/v % or more, and has a sweetness value of 2 or less.

(carbonated alcoholic beverage)
The beverage of the present invention is a beverage prepared by adding water or the like to a base liquor serving as an alcohol source to adjust the alcohol content, and adding carbon dioxide gas. Distilled spirits are preferably used as the base liquor. Examples of distilled spirits include raw alcohol, whiskey, brandy, shochu, spirits, and combinations thereof. Among these, raw material alcohols and spirits are preferably used.
As raw material alcohol, preferably used is one obtained by fermenting blackstrap molasses and refining it to a high degree (for example, alcohol content is 90 v/v % or more). Since raw material alcohol is inexpensive, manufacturing costs can be reduced. In addition, since raw alcohol has a low content of aroma components as other base liquors, it becomes easier to obtain a drink with a refreshing taste.

(sweetness value)
The sweetness value is a parameter indicating the intensity of sweetness of a beverage, and is a parameter obtained by converting the content of the sweetener contained in the beverage into sucrose from the viewpoint of sweetness. Specifically, for each sweetener contained in a beverage, the concentration (g/100ml) is multiplied by the "sweetness level" of the sweetener to calculate the content of each sweetener in terms of sucrose ( g/100ml) is determined. Then, the total value (g/100ml) of the sucrose equivalent content of all sweeteners contained in the beverage is determined as the "sweetness value" of the beverage.
In addition, "sweetness level" is a parameter indicating the intensity of sweetness of each sweetener when compared with sucrose, and in the present invention, "sweetness level" is defined as "Beverage Terminology Encyclopedia, June 1999. Published on the 25th of May, Beveridge Japan Co., Ltd., 11. If there is a range of sweetness values, the median value is used.
For example, the sweetness levels of typical sweeteners are as follows.
Glucose (sweetness level 0.65)
Fructose (sweetness level 1.5)
Sucralose (sweetness level 600)
Acesulfame potassium (sweetness level 200)
Aspartame (sweetness level 200)

That is, the beverage of the present invention may contain a sweetener, but the content is such that the sweetness value is 2 or less. When the sweetness value of the beverage is 2 or less, the aftertaste of the beverage can be refreshed and compatibility with meals can be improved. The sweetness value is preferably less than or equal to 1, more preferably less than or equal to 0.5, and most preferably zero.

Examples of sweeteners include sugars and high-intensity sweeteners. By saccharides is meant monosaccharides and disaccharides. Examples of monosaccharides include glucose, fructose, high-fructose corn syrup, and/or high-fructose isomerized sugar, and examples of disaccharides include sucrose, maltose, lactose, and high-fructose isomerized sugar.

Further, preferably, the beverage of the present invention does not contain a high-intensity sweetener.
In the present invention, a high-intensity sweetener refers to a sweetener that has a sweetness intensity 10 times or more as compared to sucrose. Examples of high-intensity sweeteners include sucralose, acesulfame potassium, aspartame, and stevia sweeteners.
Furthermore, in addition to not containing a high-intensity sweetener, the beverage of the present invention preferably has a sugar content of 2.0 g/100 ml or less, more preferably 1.0 g/100 ml or less, and even more preferably zero. It is.

(Citrus steeped spirits)
In addition to the above-mentioned base liquor, a citrus-infused distilled liquor is added to the beverage of the present invention.
"Citrus immersion distilled liquor" is a distilled liquor prepared by immersing citrus fruits in an alcohol-containing liquid, then distilling the alcohol-containing liquid, and using the resulting distilled liquid. By adding citrus-infused distilled liquor, the bitterness of the beverage can be reduced and the drinking sensation can be enhanced.

The content of the citrus infused distilled liquor in the carbonated alcoholic beverage is, for example, 0.01 v/v% or more, preferably 0.01 to 20 v/v%, more preferably 0.01 to 5 v/v%, even more preferably It is 0.02-2v/v%. If the content of the citrus-infused distilled liquor is too high, the citrus flavor will be too strong and it will be difficult to feel the drinking sensation.
As the citrus-infused distilled liquor, a liquid prepared to have a linalool concentration of 0.5 to 10 ppm is preferably used. The linalool concentration in the citrus steeped spirit is more preferably 1.0 to 8.0 ppm.
In addition, the citrus-infused distilled liquor is such that, for example, the concentration of linalool derived from the citrus-infused distilled liquor in the carbonated alcoholic beverage is 0.01 to 1000 ppb, preferably 0.05 to 500 ppb, more preferably 0.1 to 200 ppb. used in quantity.
As the citrus-infused distilled liquor, a fragrant citrus-infused distilled spirit and/or a grapefruit-infused distilled spirit are preferably used, and particularly preferably, a fragrant citrus-infused distilled spirit and a grapefruit-infused distilled spirit are used in combination. When a fragrant citrus-infused distilled liquor and a grapefruit-infused distilled liquor are used together, the drinking sensation can be further enhanced and bitterness can be reduced than when each is used alone.
When using a fragrant citrus-infused distilled liquor and a grapefruit-infused distilled liquor together, the volume ratio (fragrant citrus-infused distilled liquor:grapefruit-infused distilled liquor) is, for example, 1:10 to 10:1, more preferably 1: The ratio is 5 to 5:1, more preferably 1:2 to 2:1.
Sour citrus infused distilled liquor refers to infused distilled liquor made from one or more types of citrus fruits called aromatic citrus, which have a strong sour taste and aroma and are not normally eaten raw. Specific examples of aromatic citrus fruits include lemon, lime, yuzu, sudachi, and kabosu.
As the aromatic acid citrus infused distilled liquor, for example, a lemon-lime infused distilled liquor made from lemon and lime as raw materials can be used.
Further, as the aromatic acid citrus infused distilled liquor, a liquid containing limonene at, for example, 0.05 to 5.0 ppm, preferably 0.1 to 2.0 ppm is used. Further, the preferred lemon-infused distilled liquor contains citral in an amount of 0.5 to 20 ppm, more preferably 1.0 to 10 ppm. Further, in a preferable aromatic acid citrus infused distilled liquor, the concentration ratio (ppm) of limonene/linalool is 0.01 to 2.0, more preferably 0.05 to 1.0. Further, a preferred aromatic acid citrus infused distilled liquor has a citral/linalool concentration ratio (ppm) of 0.1 to 20, more preferably 0.3 to 10.
On the other hand, the group fruit infused distilled liquor refers to an infused distilled liquor made from grapefruit as a raw material, and a liquid containing limonene at, for example, 1.0 to 200 ppm, preferably 20 to 100 ppm is used. Further, the preferred grapefruit-infused distilled liquor contains citral in an amount of 0.01 to 5.0 ppm, more preferably 0.10 to 3.00 ppm. Further, in a preferred grapefruit-infused distilled liquor, the concentration ratio (ppm) of limonene/linalool is 1 to 100, more preferably 5 to 20. Further, a preferable grapefruit-infused distilled liquor has a citral/linalool concentration ratio (ppm) of 0.01 to 1.0, more preferably 0.03 to 0.5.

For example, a citrus infused spirit can be obtained by the following method.
A: First, citrus fruits are soaked in an alcohol-containing liquid. As the citrus fruits, it is preferable to use fresh fruits, and more preferably fresh pericarp. Moreover, the alcohol-containing liquid is not particularly limited, but may include whisky, brandy, shochu, spirits, etc., and raw material alcohol is preferable. The alcohol concentration of the alcohol-containing liquid is, for example, 20 to 100 v/v%, preferably 40 to 100 v/v%.
B: Next, the alcohol-containing liquid in which the fruit was soaked is left for a predetermined period of time to extract the components contained in the fruit. For example, components contained in the fruit can be extracted by leaving it at room temperature for about 10 to 30 hours.
C: Next, water is added to the alcohol-containing liquid as necessary to adjust the alcohol content.
For example, the alcohol content is adjusted to 20 to 60 v/v%, preferably 30 to 50 v/v%. Thereafter, the alcohol-containing liquid is distilled to obtain a distilled liquid. At this time, distillation is preferably carried out by vacuum distillation. The degree of reduced pressure during vacuum distillation is, for example, 100 to 750 mmHg, preferably 500 to 700 mmHg.
E: Then, add water to the distillate to adjust the concentration of ingredients such as linalool. This gives a citrus infused spirit.

To give a more detailed example, 800g of fresh lemon peel and 200g of fresh lime peel are soaked in 2000ml of 65v/v% alcohol, extracted for 24 hours at room temperature, and the resulting alcoholic extract has an alcohol concentration of 55v. /v%, and then distilled under reduced pressure at a degree of vacuum of 700 mmHg. This distillate is further diluted with water to a concentration of 45% v/v alcohol. Thereby, a citrus-infused distilled liquor can be obtained.

(carbon dioxide volume)
The carbon dioxide pressure of the beverage of the present invention is not particularly limited, but is, for example, 2.0 to 3.5 gas volumes, preferably 2.3 to 3.0 gas volumes.

(Alcohol degree)
The alcohol content (ethanol concentration) of the beverage of the present invention is preferably 6 v/v% or more, more preferably 7 v/v% or more, still more preferably 8 v/v% or more. Further, the alcohol content is preferably 15 v/v% or less, more preferably 13 v/v% or less, still more preferably 11 v/v% or less. By setting the alcohol content to 6 v/v% or more, it is possible to impart a drinking sensation similar to that of alcohol. In addition, unpleasant odors and unpleasant tastes can be reduced, and the aftertaste can be refreshed.

(Acidulant)
The beverage of the present invention may contain an acidulant. Specific 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, and sodium acetate. , DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate and phosphorus. Examples include acids. These can be used in the form of salts such as potassium salts and sodium salts, or in the form of buffer solutions. Preferably, the acidulant includes citric acid and/or sodium citrate.
More preferably, the beverage contains citric acid, for example from 0.3 to 3.0 (g/L), preferably from 0.5 to 2.5 (g/L), more preferably from 1.0 to 2. It is preferable that the content is 0 (g/L). Further, it is preferable that sodium citrate is contained, for example, 0.01 to 2.0 (g/L), preferably 0.1 to 2.0 (g/L).

The acidity of the beverage is, for example, 0.01 to 2.0 (g/100 mL), preferably 0.03 to 1.0 (g/100 mL), more preferably 0.05 to 0.5 (g/100 mL). /100mL).
In addition, acidity refers to acidity converted to citric acid, and is calculated based on the acidity measurement method specified in page 8 of the National Tax Agency prescribed analysis method (2009 National Tax Agency Directive No. 6), total acid (free acid). Ru.
Specifically, acidity can be measured by the following method.
Accurately measure 1 to 50 ml of the sample and dilute it with water as appropriate. This is titrated with a 0.1 mol/L sodium hydroxide solution, and the end point is 8.2 using a pH meter, which is calculated using the following formula.
(Formula 1): Acidity (%) = A x f x 100/W x 0.0064 (for citric acid acidity)
A: Titration amount (ml) with 0.1 mol/L sodium hydroxide solution
f: Titer of 0.1 mol/L sodium hydroxide solution W: Sample weight (g)
In addition, in Numerical formula 1, "0.0064" is "the weight (g) of anhydrous citric acid equivalent to 1 ml of 0.1 mol/L sodium hydroxide solution."

(α-pinene)
The beverage of the invention preferably contains α-pinene. Containing α-pinene can enhance the drinking experience. The content of α-pinene is, for example, 0.1 to 500 ppb, preferably 1.0 to 300 ppb, and more preferably 4 to 200 ppb. α-pinene can be included in a beverage, for example, alone or by adding a distilled liquor containing a large amount of α-pinene such as gin.
Preferably, the beverage of the present invention contains 0 α-pinene derived from an extract obtained from a raw material selected from cypress, pine, and juniper berry, or a distilled liquor (for example, gin) containing the extract. .1 to 500 ppb, preferably 1.0 to 300 ppb, more preferably 4 to 200 ppb.

(fruit juice)
The beverage of the present invention is preferably a low fruit juice or no fruit juice beverage. Preferably, the content of fruit juice in the beverage is less than or equal to 5 (w/v%), more preferably less than or equal to 3 (w/v%), and most preferably, the beverage of the present invention is fruit juice-free. By being a low-fruit juice or no-fruit juice beverage, the aftertaste of the beverage can be refreshed and it can be made to go well with meals.

(fragrance)
The beverage of the present invention may contain a flavoring agent. As the fragrance, for example, lemon flavor is suitable. The content of fragrance is 0.1 to 2.0 (g/L), preferably 0.3 to 1.0 (g/L).

(Production method)
The beverage according to the present invention can be obtained, for example, by the following method.
First, a citrus-infused distilled liquor is prepared by the method described above.
Next, the base sake is diluted with water so that the alcohol content reaches a predetermined concentration. Further, a predetermined amount of citrus-infused distilled liquor and other additives are added so that the sweetness value is 2 or less, and mixed uniformly. Next, carbonic acid is added by carbonation and the gas volume is adjusted. Then, the container is filled and sealed. Thereby, the beverage according to the present invention can be obtained. Note that carbonic acid may be added by using carbonated water instead of water.

(Example)
Hereinafter, the present invention will be explained in detail by giving examples. However, the present invention is not limited to the examples shown below.

[Preparation of lemon-lime steeped distilled liquor (fragrant citrus steeped distilled liquor)]
800 g of fresh lemon peel and 200 g of fresh lime peel were soaked in 2000 ml of 65% alcohol. Extraction was carried out at room temperature for 24 hours, water was added to the resulting alcoholic extract to give an alcohol concentration of 55% v/v, and the mixture was distilled under reduced pressure at a degree of vacuum of 700 mmHg. This distillate was further diluted with water to give an alcohol concentration of 45% v/v. As a result, a lemon-lime steeped distilled liquor was obtained. When the components contained in the obtained lemon-lime steeped distilled liquor were analyzed, limonene was 0.68 ppm, linalool was 3.81 ppm, and citral was 6.13 ppm.

[Preparation of grapefruit steeped distilled liquor]
A group fruit-infused distilled liquor was prepared using the same method as the lemon-infused distilled liquor, except that raw group fruit peel was used instead of fresh lemon peel. When the components contained in the obtained lemon-infused distilled liquor were analyzed, limonene was 60.14 ppm, linalool was 4.64 ppm, and citral was 0.55 ppm.

[Test Example 1]
According to the recipe shown in Table 1, raw alcohol (alcohol content 95 v/v%), acidulant (anhydrous citric acid, trisodium citrate), lemon flavor, lemon-lime steeped distilled spirit, grapefruit steeped distilled liquor are mixed, Added water. Thereafter, carbonic acid was applied at a predetermined gas pressure to obtain carbonated alcoholic beverages according to Comparative Example 1 and Examples 1 to 3. In addition, the alcohol concentration of each drink was 9 v/v%, and the carbon dioxide gas pressure was 2.5 gas volume.
Moreover, no sweetener is added, and the sweetness value is zero. Furthermore, it is fruit juice-free. Moreover, the acidity was 0.17g/100ml.
The resulting carbonated alcoholic beverage was subjected to sensory evaluation by a panel of six experts.
Sensory evaluation was performed on the following five levels for drinking sensation and bitterness.
-2: Weak;
-1: Slightly weak 0: Average +1: Slightly strong +2: Strong

In addition, the overall flavor evaluation was also evaluated on the following five levels.
-2: Bad;
-1: Somewhat bad 0: Average +1: Somewhat good +2: Good

The results are shown in Table 1. In addition, for each item, the average value of a panel of six experts was used as the result.
As shown in Table 1, the drinks of Examples 1 to 3 to which lemon-lime steeped distilled liquor and grapefruit steeped distilled liquor were added had an increased drinking sensation and reduced bitterness compared to the drink of Comparative Example 1. Was. Additionally, the ethanol odor was weakened and the overall flavor rating increased.

[Test Example 2]
Next, we investigated cases where lemon-lime steeped distilled liquor and grapefruit distilled liquor were used alone. Specifically, carbonated alcoholic beverages according to Examples 4 and 5 were prepared according to the formulations shown in Table 2. Then, sensory evaluation was performed using the same criteria as in Test Example 1. The results are shown in Table 2.
As shown in Table 2, when lemon-lime steeped distilled liquor alone or grapefruit steeped distilled liquor alone was used, compared to Comparative Example 1, the feeling of drinking was stronger, the bitterness decreased, and the overall flavor evaluation was lower. It got expensive. However, when compared to the case where they were used together (Example 1), the balance of taste was poor, and the overall evaluation of flavor was lower than when they were used together. That is, it is understood that by using the lemon-lime infused distilled liquor and the grapefruit infused distilled liquor in combination, the drinking sensation becomes stronger and the bitterness is reduced than when they are used alone.

[Test Example 3]
Next, the effect of adding α-pinene was investigated. According to the formulation shown in Table 3, a plurality of carbonated alcoholic beverages with different contents of α-pinene were obtained. Note that α-pinene was added to the beverage by adding gin. Sensory evaluation was performed in the same manner as in Test Example 1. The evaluation criteria were evaluated on a five-point scale, with the result of the beverage to which α-pinene was not added (control) set as zero, and the average value of a panel of six experts was used as the result.
The results are shown in Table 3.
As shown in Table 3, the addition of α-pinene tended to increase the feeling of drinking.
Furthermore, in Examples 6 and 7, the bitterness was reduced. On the other hand, in Example 8, the bitterness was slightly increased. That is, when the α-pinene content was in the range of 4 to 200 ppb, it was possible to enhance the drinking sensation and reduce bitterness, and a good flavor was obtained.

The content of the citrus infused distilled liquor in the carbonated alcoholic beverage is, for example, 0.01 v/v% or more, preferably 0.01 to 20 v/v%, more preferably 0.01 to 5 v/v%, even more preferably It is 0.02-2v/v%. If the content of the citrus-infused distilled liquor is too high, the citrus flavor will be too strong and it will be difficult to feel the drinking sensation.
As the citrus-infused distilled liquor, a liquid prepared to have a linalool concentration of 0.5 to 10 ppm is preferably used. The linalool concentration in the citrus steeped spirit is more preferably 1.0 to 8.0 ppm.
In addition, the citrus-infused distilled liquor is such that, for example, the concentration of linalool derived from the citrus-infused distilled liquor in the carbonated alcoholic beverage is 0.01 to 1000 ppb, preferably 0.05 to 500 ppb, more preferably 0.1 to 200 ppb. used in quantity.
As the citrus-infused distilled liquor, a fragrant citrus-infused distilled spirit and/or a grapefruit-infused distilled spirit are preferably used, and particularly preferably, a fragrant citrus-infused distilled spirit and a grapefruit-infused distilled spirit are used in combination. When a fragrant citrus-infused distilled liquor and a grapefruit-infused distilled liquor are used together, the drinking sensation can be further enhanced and bitterness can be reduced than when each is used alone.
When using a fragrant citrus-infused distilled liquor and a grapefruit-infused distilled liquor together, the volume ratio (fragrant citrus-infused distilled liquor:grapefruit-infused distilled liquor) is, for example, 1:10 to 10:1, more preferably 1: The ratio is 5 to 5:1, more preferably 1:2 to 2:1.
Sour citrus infused distilled liquor refers to infused distilled liquor made from one or more types of citrus fruits called aromatic citrus, which have a strong sour taste and aroma and are not normally eaten raw. Specific examples of aromatic citrus fruits include lemon, lime, yuzu, sudachi, and kabosu.
As the aromatic acid citrus infused distilled liquor, for example, a lemon-lime infused distilled liquor made from lemon and lime as raw materials can be used.
Further, as the aromatic acid citrus infused distilled liquor, a liquid containing limonene at, for example, 0.05 to 5.0 ppm, preferably 0.1 to 2.0 ppm is used. Further, the preferred aromatic acid citrus infused distilled liquor contains citral in an amount of 0.5 to 20 ppm, more preferably 1.0 to 10 ppm. Further, in a preferable aromatic acid citrus infused distilled liquor, the concentration ratio (ppm) of limonene/linalool is 0.01 to 2.0, more preferably 0.05 to 1.0. Further, a preferred aromatic acid citrus infused distilled liquor has a citral/linalool concentration ratio (ppm) of 0.1 to 20, more preferably 0.3 to 10.
On the other hand, the group fruit infused distilled liquor refers to an infused distilled liquor made from grapefruit as a raw material, and a liquid containing limonene at, for example, 1.0 to 200 ppm, preferably 20 to 100 ppm is used. Further, the preferred grapefruit-infused distilled liquor contains citral in an amount of 0.01 to 5.0 ppm, more preferably 0.10 to 3.00 ppm. Further, in a preferred grapefruit-infused distilled liquor, the concentration ratio (ppm) of limonene/linalool is 1 to 100, more preferably 5 to 20. Further, a preferable grapefruit-infused distilled liquor has a citral/linalool concentration ratio (ppm) of 0.01 to 1.0, more preferably 0.03 to 0.5.

[Preparation of grapefruit steeped distilled liquor]
A group fruit infused distilled liquor was prepared using the same method as the lemon -lime infused distilled liquor, except that the raw peel of a group fruit was used in place of the fresh lemon peel and the fresh lime peel. . When the components contained in the obtained grapefruit- infused distilled liquor were analyzed, limonene was 60.14 ppm, linalool was 4.64 ppm, and citral was 0.55 ppm.

Claims (13)

A packaged carbonated alcoholic beverage containing citrus infused distilled liquor, having an alcohol content of 6 v/v% or more, and a sweetness value of 2 or less. The carbonated alcoholic beverage according to claim 1, wherein the citrus infused distilled spirit contains 0.5 to 10 ppm of linalool. The carbonated alcoholic beverage according to claim 1 or 2, wherein the content of the citrus-infused distilled liquor in the carbonated alcoholic beverage is 0.01 v/v% or more. 4. The carbonated alcoholic beverage according to any one of claims 1 to 3, wherein the citrus-infused spirit comprises a fragrant citrus-infused distilled spirit and/or a grapefruit-infused distilled spirit. 5. The carbonated alcoholic beverage of claim 4, wherein the citrus-infused spirit comprises both a fragrant citrus-infused spirit and a grapefruit-infused spirit. The carbonated alcoholic beverage according to any one of claims 1 to 5, wherein the citrus-infused distilled liquor contains citrus peel as a part of its raw material. The carbonated alcoholic beverage according to claim 6, wherein the citrus peel is a raw peel. The carbonated alcoholic beverage according to any one of claims 1 to 7, wherein the citrus-infused distilled liquor is a distilled liquor produced by a process including vacuum distillation. The carbonated alcoholic beverage according to any one of claims 1 to 8, which does not contain a high-intensity sweetener. The carbonated alcoholic beverage according to any one of claims 1 to 9, containing 0.1 to 500 ppb of α-pinene. A method for producing a carbonated alcoholic beverage having an alcohol content of 6 v/v% or more and a sweetness value of 2 or less,
A method for producing a packaged carbonated alcoholic beverage, comprising a step of mixing a citrus-infused distilled liquor with a liquid containing a base liquor. immersing raw citrus peel in an alcohol-containing liquid to extract components contained in the raw peel;
After the extraction step, distilling the alcohol-containing liquid under reduced pressure;
The method for producing a carbonated alcoholic beverage according to claim 11, comprising the step of obtaining the citrus-infused distilled liquor using the distillate obtained in the step of distilling under reduced pressure. A method for enhancing the drinking sensation of a packaged carbonated alcoholic beverage, which comprises incorporating a citrus-infused distilled liquor into a carbonated alcoholic beverage having an alcohol content of 6 v/v% or more and a sweetness value of 2 or less.