JP7117076B2 - Carbonated beverage, method for producing carbonated beverage, and agent for improving throat feeling - Google Patents

Description

TECHNICAL FIELD The present invention relates to a carbonated beverage , a method for producing a carbonated beverage, a method for improving the feeling of a carbonated beverage going down the throat, and an agent for improving the feeling going down the throat.

Since carbonated drinks have effervescence, they have the advantage of giving consumers a refreshing and stimulating feeling, and they have acquired a certain share in the beverage market.
As for carbonated beverages, various researches and developments are underway in order to create products that better meet the needs of the market.

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

JP 2016-27831 A

Patent Literature 1 describes that by controlling the alcohol content, Na ⁺ /K ⁺ molar ratio, Na ⁺ concentration, etc., it is possible to enhance the sake-like taste.

Various flavors have been studied for carbonated beverages, including the technology according to Patent Document 1. Sense)” can be mentioned.
And since this sensation (stimulation) that goes down the throat gives consumers a stimulating sensation typical of carbonated beverages, if the sensation (stimulation) that goes down the throat is small, it may lead to a decline in the evaluation of carbonated beverages. have a nature.

Accordingly, an object of the present invention is to provide a carbonated beverage with improved throat sensation, a method for producing a carbonated beverage, a method for improving the throat sensation of a carbonated beverage, and an agent for improving the throat sensation.

The above problems can be solved by the following means.
(1) A carbonated beverage having a gas pressure of 1.5 kg/cm ² or more at 20°C, an alcohol content of 9 v/v% or less, and a 1-octen-3-ol content of 20 to 1800 µg/L. (but excluding beer).
(2) The carbonated beverage according to 1 above, wherein the 1-octen-3-ol content is 50 to 1800 μg/L.
(3) The carbonated beverage according to 1 or 2 above, wherein the content of 3-methyl-1-butanol is 0.01 to 0.15 g/L.
(4) The carbonated beverage according to any one of 1 to 3 above, which contains fruit juice .
(5 ) A method for producing carbonated beverages (excluding beer) containing 1-octen-3-ol, wherein the gas pressure at 20°C is 1.5 kg/cm ² or more, and the alcohol content is 9 v/v. % or less and the content of 1-octen-3-ol is 20 to 1800 μg/L .
(6 ) A method for improving the feeling going down the throat of a carbonated beverage having a gas pressure of 1.5 kg/cm ² or more at 20°C and an alcohol content of 9 v/v% or less, comprising: , a method for improving the throat sensation of carbonated beverages, comprising the step of adjusting the content of 1-octen-3-ol to 20 to 1800 µg/L.
( 7 ) A gas pressure at 20°C of 1.5 kg/cm ² or more and an alcohol content of 9 v/v% or less for a carbonated beverage, comprising 1-octen-3-ol. An agent for improving the feel when going down the throat for carbonated beverages, which is contained as an active ingredient.

Since the content of 1-octen-3-ol is within the predetermined range, the carbonated beverage according to the present invention has improved throat feel .

Since the method for producing a carbonated beverage according to the present invention includes the step of adjusting the content of 1-octen-3-ol within a predetermined range, it is possible to produce a carbonated beverage with improved throat feeling .

The method for improving the feel of carbonated beverages going down the throat according to the present invention includes the step of setting the content of 1-octen-3-ol within a predetermined range, so that the feel of carbonated beverages going down the throat can be improved.

Since the agent for improving throat sensation according to the present invention contains 1-octen-3-ol as an active ingredient, it can improve the throat sensation when used in beverages.

It is a flow chart explaining the contents of the manufacturing method of the carbonated drink concerning the embodiment of the present invention.

Hereinafter, the form (embodiment) for carrying out the carbonated beverage, the beverage base, the method for producing the carbonated beverage, the method for producing the beverage base, the method for improving the feeling when going down the throat of the carbonated beverage, and the agent for improving the feeling when going down the throat according to the present invention. will be explained.

[soda drink]
The carbonated beverage according to this embodiment contains 1-octen-3-ol. Also, the carbonated beverage according to the present embodiment may contain 3-methyl-1-butanol, fruit juice, and the like.
Each component constituting the carbonated beverage will be described below.

(1-octen-3-ol)
1-octen-3-ol (1-octen-3-ol) is a type of unsaturated alcohol with a molecular formula of C ₈ H ₁₆ O, and is an aromatic component contained in mushrooms. This 1-octen-3-ol is known as a substance that greatly affects the flavor of matsutake mushrooms, but the present inventors surprisingly found that this substance improves the sensation (irritation) of carbonated beverages as it passes through the throat. I found out what to do.

The content of 1-octen-3-ol is 20 μg/L or more, preferably 40 μg/L or more, more preferably 50 μg/L or more. When the content of 1-octen-3-ol is equal to or higher than the predetermined value, the feel of the carbonated beverage when it goes down the throat can be improved. In addition, when the content of 1-octen-3-ol is a predetermined value or more, a moderate feeling when passing through the throat is obtained, and the ease of drinking is improved, and overall evaluation (whether the flavor is preferable as a carbonated drink). can also be improved.
The content of 1-octen-3-ol is 1800 μg/L or less, preferably 400 μg/L or less. By avoiding the situation that the content of 1-octen-3-ol is less than a predetermined value, the aroma that makes it uncomfortable as a carbonated drink becomes strong, and the deterioration of the ease of drinking and the overall evaluation (as a carbonated drink) Preferable flavor) can be suppressed.

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

(3-methyl-1-butanol)
3-methyl-1-butanol is a kind of alcohol whose molecular formula is C ₅ H ₁₂ O, and is also called isoamyl alcohol. This 3-methyl-1-butanol is known as a raw material (derivative) of fragrances, and when this substance is combined with 1-octen-3-ol, it reduces the sensation (irritation) of carbonated beverages as it goes down the throat. The present inventors have found that this further improves.

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. More preferred. When the content of 3-methyl-1-butanol is at least a predetermined value, it acts synergistically with 1-octen-3-ol, and can improve the feeling of the carbonated drink going down the throat. In addition, by setting the content of 3-methyl-1-butanol to a predetermined value or more, the ease of drinking can be improved, and the overall evaluation (whether or not the flavor is preferable as a carbonated beverage) can be improved.
The content of 3-methyl-1-butanol is preferably 0.15 g/L or less, more preferably 0.08 g/L or less. When the content of 3-methyl-1-butanol is equal to or less than a predetermined value, it is possible to suppress deterioration in drinkability and overall evaluation (whether the flavor is preferable for a carbonated beverage).

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

(fruit juice)
Fruit juice is the juice obtained by squeezing the fruit. Although the fruit from which the fruit juice is derived is not particularly limited, any fruit can be used as long as it is edible.
For example, fruits include lemon, grapefruit, orange, lime, iyokan, unshiu mandarin orange, kabosu, kishu mandarin orange, quinotto, koji, sunbokan, citron, bellows, sudachi, bitter orange, tachibana, tangor, natsumandarin, hassaku, hanayuzu, hydrangea, Hirami lemon (shikuwasa), buntan, ponkan (mandarin orange), yuzu, apple (so-called apple), ezonoko apple, kaidouzumi, hanakaidou, dog apple (himeringo), maruba kaido, nokaidou, tsumi (koringo, konashi), big blue radish, grape, strawberry , peach, melon, pineapple, guava, banana, mango, acerola, papaya, passion fruit, plum, pear, apricot, plum, kiwi fruit, cassis, blueberry, raspberry.

Fruit juices include, for example, various fruit juices such as concentrated fruit juice, reconstituted fruit juice, and straight fruit juice, fruit puree (a semi-liquid product obtained by grinding or pureing cooked fruit or raw fruit), their dilutions, and concentrates. , a mixed solution, or the like can be used. Furthermore, the fruit juice may be made from one type of fruit, or may be made from two or more types of fruit.
In addition, the carbonated beverage according to the present embodiment can be imparted with various fruit flavors by containing fruit juice.

When fruit juice is contained, the content of fruit juice is preferably 0.5% or more, more preferably 1.0% or more, and even more preferably 3.0% or more in terms of fruit juice percentage. When the fruit juice content is equal to or greater than a predetermined value, a fruity sour taste can be imparted, and the overall evaluation (whether the flavor is preferable as a carbonated beverage) can be improved.
The fruit juice content is preferably 20.0% or less, more preferably 10.0% or less in terms of fruit juice percentage. When the content of the fruit juice is equal to or less than the predetermined value, it is possible to suppress a decrease in the feel when swallowed.

The fruit juice content (in terms of fruit juice percentage) of the carbonated beverage according to the present embodiment is "content (in terms of fruit juice percentage) % (specifically, w / v %)" = "fruit juice blending amount (g)" x " Concentration ratio"/100 mL x 100.
Here, in calculating the "concentration ratio" (relative concentration ratio of fruit juice when straight juice is 100%), it shall be in accordance with JAS standards, sugars added to fruit juice, refractometer for sugar such as honey Indication shall be excluded.
Specifically, the refractometer reading for sugar or the acidity value of straight fruit juice is specified for each fruit in the Japanese Agricultural Standards for fruit drinks, which is a JAS standard (Notification No. 489 of the Ministry of Agriculture, Forestry and Fisheries on February 24, 2016). Specific reference values are defined ("Refractometer reading standard for sugar (Bx)" in Appendix 3, "Acidity standard (%)" in Appendix 4). Therefore, by measuring the sugar refractometer reading or acidity of the fruit juice to be used and dividing by the standard sugar refractometer reading or acidity specific to the fruit, the concentration factor of the juice can be determined.

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

(effervescent)
The carbonated beverage according to the present embodiment is an effervescent beverage, and preferably has a gas pressure of 1.0 kg/cm ² or more, more preferably 1.5 kg/cm ² or more at 20°C. More preferably, it is 0 kg/cm ² or more. When the effervescence of the carbonated beverage is equal to or higher than a predetermined value, it is possible to make the consumer feel a favorable throat feeling as a carbonated beverage.
The gas pressure of carbonated beverages can be measured using a gas pressure gauge.

(alcohol)
The carbonated beverage according to this embodiment may contain alcohol.
The alcohol may be any alcohol that can be drunk, and is not limited in kind, production method, raw material, etc., but is preferably distilled or brewed. Distilled liquors include, for example, various spirits such as shochu, brandy, vodka, whiskey, and rum, raw material alcohols, and the like, and one or more of these can be used in combination. As the brewed liquor, for example, beer, low-malt beer, fruit wine, sweet fruit wine, refined sake, etc. can be used singly or in combination of two or more. Moreover, you may use the infused liquor which soaked fruit etc. in the above-mentioned various alcoholic beverages.
In the present specification, alcohol means ethanol unless otherwise specified.

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

(others)
Carbonated beverages according to the present embodiment include sweeteners, high-intensity sweeteners, antioxidants, flavors, acidulants, salts, dietary fibers, and colorings that are usually blended as beverages within a range that does not inhibit the desired effects of the present invention. Additives (hereinafter referred to as "additives" as appropriate) can also be added. Examples of sweeteners that can be used include fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen and starch. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Acidulants include, for example, adipic acid, citric acid, trisodium citrate, gluconodeltalactone, 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. Examples of salts that can be used include common salt, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and guar gum decomposition products. Examples of coloring agents that can be used include caramel pigments, anthocyanins, gardenia pigments, fruit juice pigments, vegetable pigments, and synthetic pigments.

As the 1-octen-3-ol and 3-methyl-1-butanol mentioned above, those which are generally commercially available as compounds, fragrances, etc. can be used, and fruit juices and additives are generally commercially available. You can use whatever is provided.

As described above, the carbonated beverage according to the present embodiment has a 1-octen-3-ol content within a predetermined range, and therefore has an improved throat feel. In addition, the carbonated beverage according to the present embodiment is excellent in drinkability and overall evaluation.

[Beverage base]
The beverage base according to the present embodiment is a beverage base that can be made into the carbonated beverage by being diluted with a splitting material described later, and is a beverage base for carbonated beverages (for making carbonated beverages). .
In addition, when the beverage base according to the present embodiment is provided to consumers, restaurants, etc., it may be diluted with split materials after being provided in a beverage base state (RTS: Ready To Serve), or the beverage After diluting the base with split material, it may be provided in the form of a beverage (RTD: Ready To Drink).

Hereinafter, when describing the beverage base according to the present embodiment, the description of the configuration common to the above carbonated beverages will be omitted, and the description will focus on the different configuration (particularly content etc.).

(1-octen-3-ol)
When the content of 1-octen-3-ol in the beverage base is X μg/L and the dilution rate is D times, X/D is 20 or more, preferably 40 or more, and more preferably 50 or more. Also, X/D is 1800 or less, preferably 400 or less.

(3-methyl-1-butanol)
When the content of 3-methyl-1-butanol in the beverage base is Ag/L and the dilution rate is D times, A/D is preferably 0.01 or more, more preferably 0.02 or more, and 0.01 or more. 04 or more is more preferable. Moreover, A/D is preferably 0.15 or less, more preferably 0.08 or less.

(fruit juice)
When the fruit juice content of the beverage base is converted to a fruit juice ratio of B% and the dilution ratio is D times, B/D is preferably 0.5 or more, more preferably 1.0 or more, and 3.0 or more. More preferred. Moreover, B/D is preferably 20.0 or less, more preferably 10.0 or less.

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

(effervescent)
The beverage base does not need to be foamable, as it is generally made foamable by splitting materials described later.

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

As described above, the beverage base (dilution ratio: D times) according to the present embodiment has X/D within a predetermined range, in other words, 1- The content of octen-3-ol is within a predetermined range. As a result, the carbonated beverage after dilution (drinking) has an improved throat sensation. In addition, the carbonated beverage after dilution (at the time of drinking) is excellent in drinkability and overall evaluation.

[Container packed carbonated drink and container packed drink base]
The carbonated beverage and beverage base according to the present embodiment can be provided in various containers. By filling various containers with carbonated beverages or beverage bases, deterioration in quality due to long-term storage can be suitably prevented.
The container may be any container that can be sealed, and so-called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Also, 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 distributed container can be applied. In addition, it is preferable to use a metal container because it can completely block gas, moisture and light and maintain stable quality at room temperature for a long period of time.
In addition, when the beverage base is packed in various containers, the container may be labeled with an indication (for example, a dilution ratio, etc.) to the effect that the beverage may be drunk after being diluted with the above-described split material.

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

In the mixing step S1, water, 1-octen-3-ol, 3-methyl-1-butanol, fruit juice, drinking alcohol, additives and the like are appropriately introduced into a mixing tank to produce a post-mixing liquid.
In this mixing step S1, each raw material is mixed and adjusted so that the content of 1-octen-3-ol, 3-methyl-1-butanol, fruit juice, X/D, etc. are within the predetermined ranges described above. Just do it.

Then, in the post-treatment step S2, for example, treatment such as filtration, sterilization, carbonation, and filling into a container is selectively performed as necessary.
In addition, the filtration process of post-processing process S2 can be performed with a common filter or strainer. In addition, the sterilization treatment in the post-treatment step S2 is preferably performed by plate sterilization from the viewpoint of processing speed, etc., but it is not limited to this and can be applied as long as the same treatment can be performed. In the carbonation treatment in the post-treatment step S2, carbon dioxide gas is injected so that the foamability is within the above-described predetermined range. Moreover, it is preferable that the filling process in the post-treatment step S2 is performed in a clean room that maintains a degree of cleanliness that is normally performed in the manufacture of beverages. And the order of each process in post-processing process S2 is not specifically limited.

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

As described above, the method for producing a carbonated beverage according to the present embodiment includes the step of setting the content of 1-octen-3-ol within a predetermined range, so that a carbonated beverage with an improved feeling when swallowing is produced. can do.
In addition, since the method for producing a beverage base according to the present embodiment includes the step of setting X/D within a predetermined range, it is possible to produce a beverage base that improves the feel of the diluted carbonated beverage as it passes through the throat.

[Method for Improving Feeling of Carbonated Beverages]
Next, a method for improving the feel of carbonated beverages going down the throat according to the present embodiment will be described.
The method for improving the feel of carbonated beverages as it goes down the throat according to the present embodiment is a method including the step of adjusting the content of 1-octen-3-ol within a predetermined range.
In addition, the method for improving the feeling of carbonated beverages going down the throat according to the present embodiment includes a step of adjusting 3-methyl-1-butanol, fruit juice (converted to fruit juice rate), alcohol content, and foamability within a predetermined range. preferable.
The values of these contents and the like are the same as the values described in the above "carbonated beverage".

As described above, the method for improving the feeling of the carbonated beverage going down the throat according to the present embodiment includes the step of keeping the content of 1-octen-3-ol in the carbonated beverage within a predetermined range. It is possible to improve the feeling of passing.

[Throat-improving agent]
The agent for improving the feeling when going down the throat according to the present embodiment contains 1-octen-3-ol as an active ingredient. Then, the feel-improving agent for the feeling going down the throat is added to the carbonated beverage or added in the manufacturing process of the carbonated beverage to improve the feeling going down the throat to the carbonated beverage.
The content of 1-octen-3-ol in the throat feeling improving agent is not particularly limited as long as it is within a range that can improve the throat feeling of carbonated beverages.

As long as it contains 1-octen-3-ol, it may be in any form such as solution, paste, powder or tablet.
In addition to 1-octen-3-ol, the agent for improving the feeling when it goes down the throat may contain various fragrances, excipients, thickeners, pH adjusters, and the like.

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

[Example 1]
First, in Example 1, the effects of the contents of 1-octen-3-ol and 3-methyl-1-butanol on each evaluation are confirmed.

(Sample preparation)
A fragrance containing 1-octen-3-ol, a fragrance containing 3-methyl-1-butanol, fructose glucose liquid sugar, citric acid, raw alcohol, carbonated water, and water are mixed, and the contents of Tables 1 and 2 are mixed. A sample liquid was prepared so as to be the volume.
For each sample, the added amounts of the perfume containing 1-octen-3-ol and the perfume containing 3-methyl-1-butanol were varied, and the contents of the other raw materials were fixed.
Each sample had an alcohol content of 6.0 v/v% and a gas pressure of 2.0 kg/cm ² (20° C.).

(contents of the test)
For each sample manufactured by the above method, 6 trained professional panels evaluated 1 to 5 for "ease of drinking", "feeling down the throat (irritation)", and "overall evaluation" according to the following evaluation criteria. An independent score was given on a 5-point scale, and the average value was calculated.
All evaluations were made by drinking the samples.

(Ease of drinking: evaluation criteria)
5 points: Very easy to drink.
4 points: Fairly easy to drink.
3 points: Easy to drink.
2 points: Slightly difficult to drink.
1 point: It was difficult to drink.
In detail, the evaluation of “ease of drinking” is given as a high score if the product does not feel like it will get caught in the throat (no flavor that will get caught in the throat), does not have an unpleasant smell, and is easy to drink. A low score was given in the case where the feeling that it was stuck in the throat was strong (strong flavor that seemed to be stuck in the throat), the unpleasant smell was strong, and it was difficult to drink.

(Feeling through the throat (irritation): evaluation criteria)
5 points: The feeling of stimulation was very strong, and the feeling of passing through the throat was felt very strongly.
4 points: strong stimulus and strong throat sensation.
3 points: A stimulating feeling was felt, and a feeling of passing through the throat was felt.
2 points: The feeling of stimulation was weak, and the feeling of passing through the throat was felt weak.
1 point: Very weak sensation of irritation and very weak sensation when passed through the throat.

(Comprehensive evaluation: evaluation criteria)
5 points: The flavor is very suitable as a carbonated drink.
4 points: The flavor is quite suitable as a carbonated drink.
3 points: The flavor is suitable as a carbonated drink.
2 points: The flavor is unsuitable for a carbonated drink.
1 point: The flavor is considerably unsuitable for a carbonated drink.

Tables 1 and 2 show the specifications of each sample and the results of each evaluation.

(Examination of results)
Samples A-1 to A-5 have different contents of 1-octen-3-ol.
As is clear from checking the results of samples A-1 to A-5, when the content of 1-octen-3-ol is within the predetermined range, the score for the feel when passing through the throat is good and the ease of drinking is high. , it was confirmed that the score of the comprehensive evaluation was also good.
It was also confirmed that if the 1-octen-3-ol content is too high, the drinkability and comprehensive evaluation scores are lowered.

Samples B-1 to B-5 had a fixed content of 1-octen-3-ol and varied content of 3-methyl-1-butanol.
As is clear from confirming the results of samples B-1 to B-5, the addition of 3-methyl-1-butanol in addition to 1-octen-3-ol further improved the score of the sensation when going down the throat. In addition, it was confirmed that the drinkability and the score of the comprehensive evaluation also improved.
It was also confirmed that if the content of 3-methyl-1-butanol is too high, the scores for drinkability and comprehensive evaluation are lowered.

From the above results, when the content of 1-octen-3-ol is within the predetermined range specified in the present invention, it not only improves the feeling when passing through the throat, but also improves the ease of drinking and the overall evaluation. all right.
Moreover, it was found that each evaluation was further improved when 3-methyl-1-butanol was contained in addition to 1-octen-3-ol.

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

(Sample preparation)
A fragrance containing 1-octen-3-ol, a fragrance containing 3-methyl-1-butanol, lemon juice, fructose glucose liquid sugar, citric acid, raw alcohol, carbonated water, and water are mixed to obtain the mixture of Table 3. A sample liquid was prepared so as to be the content.
Note that sample C-1 differs from sample B-3 only in that it contains a predetermined amount of lemon juice, and the content ratios of the other raw materials are the same as those of sample B-3.
The alcohol content of the sample was 6.0 v/v%, and the gas pressure was 2.0 kg/cm ² (20°C).

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

Table 3 shows the specifications of the samples and the results of each evaluation.

(Examination of results)
Sample C-1 contained lemon juice.
As is clear from the results of sample C-1, it was confirmed that even if lemon juice was contained, not only did the feeling when it went down the throat improved, but also the ease of drinking and the overall evaluation were good.
However, it was also confirmed that the score for each evaluation was slightly lower than that of sample B-3.

From the above results, even if fruit juice is contained, if the content of 1-octen-3-ol is within the predetermined range specified by the present invention, not only the feeling going down the throat but also the ease of drinking and overall It turned out that the evaluation was also good.

S1 Mixing step S2 Post-treatment step

Claims (7)

The gas pressure at 20°C is 1.5 kg/cm ² or more,
The alcohol content is 9 v / v% or less,
Carbonated beverages (excluding beer) having a 1-octen-3-ol content of 20 to 1800 μg/L. The carbonated beverage according to claim 1, wherein the 1-octen-3-ol content is 50 to 1800 µg/L. 3. The carbonated beverage according to claim 1, wherein the content of 3-methyl-1-butanol is 0.01 to 0.15 g/L. The carbonated beverage according to any one of claims 1 to 3, containing fruit juice. A method for producing a carbonated beverage (excluding beer) containing 1-octen-3-ol,
A carbonated beverage comprising a step of setting the gas pressure at 20°C to 1.5 kg/cm ² or more, the alcohol content to 9 v/v% or less, and the 1-octen-3-ol content to 20 to 1800 µg/L. Production method. A method for improving the feeling going down the throat of a carbonated beverage having a gas pressure of 1.5 kg/cm ² or more at 20°C and an alcohol content of 9 v/v% or less, comprising:
A method for improving the throat sensation of a carbonated beverage, comprising the step of adjusting the 1-octen-3-ol content of the carbonated beverage to 20 to 1800 μg/L. A gas pressure at 20°C of 1.5 kg/cm ² or more and an alcohol content of 9 v/v% or less for a carbonated beverage, comprising:
An agent for improving the feeling when going down the throat for carbonated beverages containing 1-octen-3-ol as an active ingredient.

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