JP7445804B1 - Carbonated drinks containing citrus juice - Google Patents

Abstract

[Problem] To create a carbonated beverage containing citrus juice that has an exhilarating sharp feeling due to carbonation (difficulty leaving a sour aftertaste), but also has a satisfying drinking experience due to the delicious taste of citrus fruits (a citrus juice sensation felt in the latter half of drinking). provide. [Solution] In a carbonated drink containing citrus fruit juice, the phosphoric acid content is set to 0.10 to 0.60 g/100 g, the sodium content is set to 20 to 80 mg/100 g, and the turbidity is expressed by the absorbance at a wavelength of 680 nm. Adjust so that the value is between 0.10 and 0.80. [Selection diagram] None

Description

Article 30, Paragraph 2 of the Patent Act applies May 17, 2020 Sold at stores selling packaged beverages across Japan

Article 30, Paragraph 2 of the Patent Act applies May 17, 2020 Sold at stores selling packaged beverages across Japan

The present invention relates to a carbonated beverage containing citrus juice. In particular, the present invention relates to a carbonated beverage containing citrus fruit juice that has the refreshing sharpness of carbonic acid while also having a satisfying drinking sensation due to the delicious taste of citrus fruits.

Carbonated beverages are widely enjoyed by consumers as beverages with excellent palatability because the carbonic acid contained in the beverage provides a refreshing feeling. In particular, carbonated drinks containing citrus fruit juice have become extremely popular in recent years because the refreshing flavor of citrus fruits matches the refreshing feeling of carbonic acid.

Carbonated beverages are generally liked for the stimulation and refreshing feeling of carbonic acid, and there is a tendency for people to prefer sharp carbonated beverages that do not leave behind the sour taste of carbonic acid. On the other hand, among beverages containing citrus fruit juice, there is a tendency for people to prefer beverages that have a flavor and body feel reminiscent of citrus fruits. Carbonated beverages with improved aftertaste include carbonated beverages containing isomaltodextrin (Patent Document 1) and highly sweet beverages containing emulsified flavoring and having a carbon dioxide volume of 3.0 vol to 5.0 vol. A sugar-free carbonated beverage containing no sweetener (Patent Document 2) is disclosed. In addition, carbonated drinks with improved body feel have an acidity of 0.02 to 0.75% by mass in terms of citric acid, a caffeine content of less than 19.8mg/100g, and contain catechins. A carbonated beverage having an amount of 3 mg/100g or more and less than 29 mg/100g (Patent Document 3) is disclosed. However, there have been no reports of carbonated beverages containing citrus juice that have both the refreshing sharp aftertaste of carbonic acid and the umami and drinkability of citrus fruits. Generally, when the sharpness of a carbonated beverage is improved, the body feel, flavor, and drinking sensation of the beverage tend to decrease.

JP2020-68748A Patent No. 6790295 Japanese Patent Application Publication No. 2011-182683

An object of the present invention is to provide a citrus juice-containing carbonated beverage that has a refreshing sharp feeling due to carbonic acid (difficulty in leaving a sour taste) and also has a satisfying drinking experience due to the umami characteristic of citrus fruits.

As a result of intensive studies for the above-mentioned purpose, the present inventors have adjusted the turbidity of a carbonated beverage containing citrus fruit juice so that it is within a specific range, as expressed by the absorbance at a wavelength of 680 nm, and further It has been found that by containing phosphoric acid in a concentration range and sodium in a specific concentration range, it is possible to achieve both the sharp feeling typical of a carbonated beverage and the satisfying drinking sensation due to the flavor typical of citrus fruits. The present invention includes, but is not limited to, the following aspects.
[1] A carbonated drink containing citrus juice,
Contains 0.10 to 0.60g/100g of phosphoric acid,
Contains 20-80mg/100g of sodium,
A carbonated beverage containing citrus juice, which has a turbidity of 0.10 to 0.80 as expressed by absorbance at a wavelength of 680 nm.
[2] The citrus juice-containing carbonated beverage according to [1], wherein the citrus juice contains lemon juice.
[3] The citrus juice-containing carbonated beverage according to [1] or [2], which has a sweetness level of 5.0 to 14.0.

According to the present invention, it contains citrus fruit juice, which has a refreshing sharp feeling due to carbonic acid (difficulty in leaving a sour taste), and also has a satisfying drinking sensation due to the deliciousness typical of citrus fruit (citrus fruit juice feeling felt in the latter half of drinking). Carbonated drinks can be provided. Generally, when the sharpness of a carbonated beverage is improved, the body, flavor, and drinking sensation of the beverage tend to decrease. In particular, the umami that can be felt in the latter half of drinking, and in the case of fruit juice-tasting beverages, the fruit juice feel tends to be lacking due to an improvement in sharpness (improvement in the difficulty of leaving a lingering aftertaste). On the other hand, according to the present invention, it is possible to provide a carbonated beverage containing citrus fruit juice that has both the sharp feeling of carbonic acid and the drinking sensation of citrus fruit.

The present invention contains citrus fruit juice, phosphoric acid from 0.10 to 0.60 g/100 g, sodium from 20 to 80 mg/100 g, and a turbidity expressed by absorbance at a wavelength of 680 nm from 0.10 to 100 g. Regarding carbonated drinks that are 0.80.

<Citrus juice>
The beverage of the present invention is a carbonated beverage containing citrus juice. Citrus juice refers to the juice of citrus fruits. Fruit juice refers to the liquid component obtained by crushing and squeezing or straining fruit, and also includes concentrated liquid components (concentrated fruit juice) and diluted products of these (reduced fruit juice). . The fruit juice may be either clear fruit juice or cloudy fruit juice, or a combination thereof. Cloudy fruit juice refers to fruit juice containing insoluble solids such as dietary fiber (eg, protopectin). Moreover, clear fruit juice refers to clarified fruit juice in which insoluble solids are solubilized and removed using a method for solubilizing insoluble solids such as centrifugation or enzymatic decomposition.

The proportion of fruit juice in the beverage is preferably 0.5 to 15.0%, more preferably 0.8 to 10.0%, even more preferably 0.8 to 5.0%, and even more preferably 0.8 to 2. .0% is more preferable. The percentage of fruit juice (%) refers to the percentage of fruit juice converted into straight fruit juice (mass %) to the total mass of the beverage, and is the acidity standard (%) shown in the JAS standard (Japanese Agricultural Standards for Fruit Beverages) or the sugar content. Conversion is based on the standard (°Bx) of the refractometer reading. For example, according to the concentrated lemon standard in Article 6 of the JAS standard, the acidity standard used when converting concentrated lemon juice into straight fruit juice is 4.5%, so concentrated lemon juice with an acidity of 22.5% When 0.3% by mass of is added to the beverage, the proportion of fruit juice is 1.5%.

Examples of citrus fruits that can be used as raw materials for citrus juice include aromatic citrus fruits such as lemon, lime, shikwasa, daidai, yuzu, kabosu, sudachi, citron, and bushcan; oranges such as Valencia orange and navel orange; and grapefruit. Examples include grapefruits, mandarin oranges, oranges such as hassaku, hyuga nuts, sweeties, and dekopon; mandarin oranges such as mandarin oranges, mandarin oranges, ponkans, and Kishu mandarin oranges; and kumquats such as kumquats. According to the present invention, the carbonated beverage is given a drinking sensation due to the umami characteristic of citrus fruits, but since the umami imparted by the present invention is close to that of lemon, the carbonated beverage of the present invention preferably contains lemon juice as the citrus fruit juice, The citrus juice may consist only of lemon juice.

The beverage of the present invention is a beverage that has a citrus fruit-like flavor and is therefore preferably a beverage that has a citrus fruit flavor. A beverage with a citrus fruit flavor refers to a beverage that gives a flavor reminiscent of citrus fruits when drunk. As mentioned above, since the umami imparted by the present invention is close to that of lemon, it is particularly preferable that the beverage has the flavor of lemon among the flavors of citrus fruits.

When preparing a beverage with a citrus fruit flavor, it is preferable to make the color tone similar to that of citrus fruit juice, since this makes it easier to visually perceive the citrus fruit flavor. Therefore, it is preferable not to contain caramel coloring, such as that used in cola-like drinks. Furthermore, milk-derived components may make it difficult to perceive the refreshing flavor of citrus fruits, so it is preferable that the beverage does not contain milk-derived components. Milk-derived ingredients include, for example, milk, whole milk, skim milk, concentrated milk, skim concentrated milk, condensed milk, skim condensed milk, whole milk powder, skim milk powder, fresh cream, butter, butter oil, buttermilk, and buttermilk. Examples include powder, casein, whey, whey minerals, and cheese.

<Carbonated drinks>
The beverage of the present invention is a carbonated beverage containing carbon dioxide gas. Carbon dioxide gas can be added to the beverage using methods commonly known to those skilled in the art, including, but not limited to, dissolving the carbon dioxide into the beverage under pressure, or using a carbonator, etc. A mixer may be used to mix the carbon dioxide and the beverage in the piping. Alternatively, carbon dioxide may be absorbed into the beverage by spraying the beverage into a tank filled with carbon dioxide, or the beverage and carbonated water may be mixed.

The carbon dioxide pressure in the carbonated beverage of the present invention is not particularly limited, but is, for example, about 1.0 to 3.5 kgf/cm ² at 20°C, more preferably 1.2 to 3.3 kgf/cm ² , even more preferably is about 1.5 to 2.5 kgf/ ^cm2 . The carbon dioxide pressure of the beverage can be adjusted as appropriate. In one aspect, the value of carbon dioxide gas pressure is the value at the time of drinking. In particular, it is the value of carbon dioxide gas pressure when an unopened beverage is first opened. The carbon dioxide pressure can be measured using a carbonated beverage whose liquid temperature has been adjusted to 20° C. using a gas pressure measuring device (for example, GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd.).

<Phosphoric acid>
The citrus juice-containing carbonated beverage of the present invention contains phosphoric acid at a concentration of 0.10 to 0.60 g/100 g. As a result, the sharpness of the carbonated beverage (resistance to sourness) can be improved. The content of phosphoric acid is more preferably 0.15 to 0.50 g/100 g, even more preferably 0.16 to 0.38 g/100 g. When adding phosphoric acid to a carbonated beverage, it can be added to the beverage in the form of phosphoric acid or a phosphate salt. The concentration of phosphoric acid (in terms of H ₃ PO ₄ ) in the beverage can be measured by ion chromatography.

<Sodium>
The citrus juice-containing carbonated beverage of the present invention contains sodium at a concentration of 20 to 80 mg/100 g. When phosphoric acid is added to carbonated drinks, the sharpness is improved and the aftertaste becomes too refreshing, which tends to make it difficult to feel the body, flavor, and feel of the drink, but an additional 20 to 80 mg It has been found that by containing 100 g of sodium, it is possible to impart a drinking sensation with a umami that gradually spreads in the mouth reminiscent of citrus fruit (citrus fruit juice sensation felt in the latter half of drinking). However, if the concentration of sodium is too high, the drink may become salty, lose its fruity flavor, or become less palatable. The content of sodium is more preferably 25 to 70 mg/100g, even more preferably 30 to 65 mg/100g.

An example of a method for incorporating sodium into a beverage is to add it to the beverage in the form of a sodium salt. The sodium salt may be any drinkable sodium salt, such as sodium chloride, disodium citrate, trisodium citrate, sodium L-ascorbate, sodium gluconate, sodium L-aspartate, sodium benzoate, Sodium hydrogen carbonate, trisodium phosphate, etc. can be used, but are not particularly limited to these. Preferably, sodium chloride, trisodium citrate, disodium citrate, sodium L-ascorbate, and sodium gluconate are used.

The content of sodium in beverages can be analyzed using an atomic absorption spectrophotometer. Moreover, when it is blended as a sodium salt, it can be calculated as the content of sodium element.

<Turbidity expressed by absorbance at a wavelength of 680 nm>
The citrus juice-containing carbonated beverage of the present invention is a visually cloudy beverage. Although the mechanism is not clear, when a drink is cloudy, it tends to make the drink's citrus fruit-like texture easier to perceive. The turbidity of a beverage can be quantified by using a known method for measuring the turbidity of a liquid. For example, the degree of turbidity of a beverage can be defined by the absorbance at a wavelength of 680 nm measured using an ultraviolet-visible spectrophotometer (such as UV-1600 (manufactured by Shimadzu Corporation)). Specifically, the beverage of the present invention has a turbidity expressed by absorbance at a wavelength of 680 nm in the range of 0.10 to 0.80. More preferably, it is 0.15 to 0.80, still more preferably 0.30 to 0.75, and even more preferably 0.50 to 0.70. Generally, when the turbidity is large (for example, greater than 0.30), the turbidity visually appears to be quite strong, and there is a risk that it may be difficult to feel the refreshingness of carbonated drinks from a psychological point of view. As mentioned above, the carbonated beverage containing citrus fruit juice has a good sharpness, resulting in a beverage that is both satisfying and refreshing at the same time.

Methods for imparting appropriate turbidity to the beverage include, but are not particularly limited to, a method of adding an emulsified flavoring agent, a method of adding a turbid fruit juice or an turbid extract, and the like. The method of adding an emulsified flavoring agent is preferable because it can impart uniform turbidity to the beverage. The emulsified fragrance refers to an oil-in-water (O/W) type fragrance obtained by emulsifying an oil fragrance with an emulsifier. The emulsified fragrance may contain components other than the oil and the agent. The emulsifier constituting the emulsified fragrance is not particularly limited, but for example, substances having both a hydrophilic group and a lipophilic group (hydrophobic group) can be used, such as polyglycerin fatty acid ester, gum arabic, etc. The emulsifier is preferably one or more emulsifiers selected from , or ghatti gum. Polyglycerin fatty acid ester is an emulsifier in which polyglycerin obtained by dehydration condensation of glycerin derived from vegetable oil and fatty acid derived from vegetable oil are ester-bonded. Gum arabic can be obtained from the sap (secretion) of gum arabic, a member of the Acacia family, and is an emulsifier whose main component is a polysaccharide composed of sugars such as galactose, arabinose, rhamnose, and glucuronic acid. Gatti gum can be obtained from the sap (secretion) of the Gatti tree, and is an emulsifier mainly composed of polysaccharides composed of sugars such as arabinose, galactose, mannose, xylose, and glucuronic acid. The oil may be any essential oil suitable for beverages, such as citrus essential oils and vegetable oils (palm oil, coconut oil, etc.), but it is preferable to use citrus essential oils in accordance with the flavor of the beverage of the present invention. Examples of citrus essential oils include lemon essential oil, grapefruit essential oil, orange essential oil, lime essential oil, and Japanese citrus essential oil. Particularly preferred is lemon essential oil. The amount of the emulsified flavoring agent to be included can be appropriately set depending on the flavor and desired turbidity of the beverage.

<Sweetness level>
The beverage of the present invention preferably has a sweetness level of 5.0 to 14.0. The sweetness level is more preferably 6.0 to 12.0, still more preferably 7.0 to 11.5, even more preferably 7.5 to 11.0. The sweetness level is an index representing the sweetness of a beverage, where the sweetness of a beverage containing 1 g of sucrose in 100 g of the beverage is defined as "1". The degree of sweetness of a beverage is calculated by converting the content of each sweet component into the equivalent amount of sucrose based on the relative ratio of the sweetness of each sweet component to the sweetness of sucrose, and then calculating the amount of all sweetness contained in the beverage. It is determined by totaling the sucrose sweetness equivalent amount of the ingredients (including sweetness components derived from fruit juice etc.). Table 1 shows the relative ratio of the sweetness of various typical sweetening ingredients to the sweetness of sucrose. For sweet ingredients not listed in Table 1, use the sweetness level provided by the manufacturer that manufactures or sells the sweet ingredient, or ), the solution temperature can be evaluated as 37° C., which is close to body temperature, according to the sweetness measurement method described on page 62.

The degree of sweetness of a beverage can be adjusted using sweetening ingredients. As the sweet component, for example, the sweet components listed in Table 1 can be used, but other sweet components may also be used. Further, the sweet component may be directly blended into the beverage as a sweetener, or fruit juice, extract, or the like containing the sweet component may be blended. Preferred sweetening ingredients are fructose, high fructose sugar, glucose, sucrose, lactose, oligosaccharides (malto-oligosaccharides, etc.), sugar alcohols (erythritol, xylitol, etc.), and high-intensity sweeteners (clarose, acesulfame potassium, aspartame, stevia). etc.), and particularly preferred sweetening ingredients are fructose, sucrose, acesulfame potassium, and sucralose.

<Others>
The citrus juice-containing carbonated beverage of the present invention may contain sugar, sweeteners, fruit juices other than citrus juice, various additives, and the like, like ordinary beverages. As various additives, for example, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, etc. can be blended. However, as described above, since the beverage of the present invention is a beverage that has a satisfying drinking sensation due to the flavor typical of citrus fruits, it is preferably a beverage that has the flavor of citrus fruits.

The acidity of the citrus juice-containing carbonated beverage of the present invention is not particularly limited, but may be about 0.28 to 0.48% by mass, or about 0.30 to 0.45% by mass. The acidity (in terms of citric acid) of a carbonated beverage can be measured, for example, by a neutralization titration method using an automatic potentiometric titrator (eg, AT-500N manufactured by Kyoto Electronics Industry). Specifically, it can be measured by the following method:
After adding distilled water to 10 g of the beverage sample to make a total volume of 50 ml, a sodium hydroxide solution (0.1 N, volumetric analysis reagent) is added dropwise from a buret while stirring until the pH reaches 8.0. Next, the acidity in terms of citric acid is calculated based on the formula below.
Beverage acidity (mass%) = Titration amount (ml) x F x A x (100/sample amount (g))
F: Approximately 1.00 (factor of 0.1N sodium hydroxide solution)
A: 0.0064 (grams of citric acid equivalent to 1 ml of sodium hydroxide solution).

The citrus juice-containing carbonated beverage of the present invention may be a non-alcoholic beverage such as a soft drink, or an alcoholic beverage.

The citrus juice-containing carbonated beverage of the present invention can be made into a packaged beverage that is packed in a general-purpose container, closed, and opened when drinking. The container is not particularly limited, and examples thereof include plastic bottles (such as PET bottles), aluminum cans, steel cans, and bottles. Among these, plastic bottles are preferred.

Moreover, the beverage of the present invention can also be a packaged beverage that has been heat sterilized. When heat sterilization is performed, the method is not particularly limited, and it can be performed using, for example, conventional methods such as UHT sterilization and retort sterilization. The temperature of the heat sterilization treatment is not particularly limited, but is, for example, 65 to 130°C, preferably 85 to 120°C. The time for heat sterilization treatment is not particularly limited, but is, for example, 10 to 40 minutes. However, heat sterilization at an appropriate temperature for several seconds, for example 5 to 30 seconds, may be used as long as a sterilization value equivalent to the above conditions can be obtained.

The citrus juice-containing carbonated beverage of the present invention can be produced by appropriately blending the above-mentioned components. In producing the beverage of the present invention, the order of blending various components is not particularly limited. In addition, the production of the beverage of the present invention can also include a step of blending the components and materials shown above and a step of adjusting their content. Further, steps such as sterilization and container filling can be appropriately provided as necessary. For example, a sterilized packaged beverage can be produced by a method in which a beverage composition is filled into a container and then subjected to heat sterilization such as retort sterilization, or a method in which the beverage composition is sterilized and then filled into a container.

The present invention will be explained in more detail using specific experimental examples, but the present invention is not limited to the following experimental examples.

<Experiment example 1>
Lemon juice, citric acid, and phosphoric acid were added to pure water to have the contents listed in Table 2, and an emulsified flavor was added to the resulting beverage, so that the turbidity expressed by the absorbance at a wavelength of 680 nm was It was adjusted to be 0.60. In addition, the sweetness level was adjusted to 9.2 using fructose and sucrose (granulated sugar). Carbon dioxide gas was added to this so that the gas pressure was 2.5 kgf/cm ² , and the mixture was filled into PET bottles to produce lemon juice-containing carbonated drinks of control and samples 1-1 to 1-4. The acidity (in terms of citric acid) of the samples was 0.38% by mass. Although lemon juice contains a small amount of sodium, the content of sodium derived from lemon juice in the drink was about 0.02 mg/100 g.

For each sample obtained, 3 people evaluated the sharpness caused by carbonation (difficulty in leaving a sour taste after drinking) and the drinking response due to the flavor typical of citrus (lemon) fruit (the citrus juice sensation felt in the latter half of drinking). A sensory evaluation was conducted by a panel of experts. The evaluation procedure was as follows: First, three expert panelists drank a control sample and discussed the above-mentioned sharpness (difficulty in leaving a sour taste) and drinkability (citrus juice sensation felt in the latter half of drinking). . After that, each person drank the samples 1-1 to 1-4 and made their own evaluation. The three people discussed the results of each sample and gave a score based on the following criteria. The results are shown in Table 2.
- Sharpness due to carbonic acid: 4 points Strong sharpness. 3 points: Slightly strong sharpness. 2 points The sharpness is a little weak. 1 point: Weak sharpness.
・Drinking sensation: 4 points The drinking sensation is strong due to the flavor typical of citrus fruits. 3 points Slightly strong drinking sensation due to the flavor typical of citrus fruits. 2 points The drinking sensation due to the flavor typical of citrus fruits is a little weak. 1 point The drinkability is weak due to the fruity flavor.

From the results in Table 2, it can be seen that the sharpness of carbonic acid is improved by adding phosphoric acid to carbonated drinks containing lemon juice. However, as the sharpness of the carbonic acid improved, the aftertaste became too refreshing, making it difficult to perceive the lemon-like umami and taste, resulting in a decrease in drinking sensation.

<Experiment example 2>
Lemon juice, citric acid, trisodium citrate, phosphoric acid, and salt (sodium chloride) are added to pure water to have the contents listed in Table 3, and an emulsified flavor is added to the resulting beverage, The turbidity expressed by the absorbance at a wavelength of 680 nm was adjusted to 0.60. In addition, the sweetness level was adjusted to 9.2 using fructose and sucrose (granulated sugar). Carbon dioxide gas was added to this so that the gas pressure was 2.5 kgf/ ^cm2 , and the mixture was filled into PET bottles to produce lemon juice-containing carbonated drinks of Controls 1 to 3 and Samples 2-1 to 2-4. .

For each sample obtained, we investigated the sharpness caused by carbonation (difficulty in leaving a sour taste after drinking) and the drinking sensation due to the flavor typical of citrus (lemon) fruit (the citrus juice sensation felt in the latter half of drinking). Sensory evaluation was performed in the same manner as in 1. In addition, when evaluating sample 2-1, control 1 was taken in advance, when evaluating samples 2-2 to 2-6, control 2 was taken beforehand, and when evaluating sample 2-7, control 3 was taken beforehand. I drank it. The results are shown in Table 3.

The results in Table 3 show that by containing a predetermined amount of sodium in addition to a predetermined amount of phosphoric acid, it is possible to improve the drinking sensation due to the umami characteristic of citrus fruits while maintaining the sharpness of carbonic acid. However, sample 2-6 with a sodium content of 100mg/100g felt strongly salty, so it was found that the upper limit of the sodium content should be about 80mg/100g.

<Experiment example 3>
Lemon juice, citric acid, trisodium citrate, and phosphoric acid were added to pure water to have the contents listed in Table 4, and an emulsified flavor was added to the resulting beverage to determine the absorbance at a wavelength of 680 nm. The turbidity was adjusted to 0.60. Furthermore, the sweetness level was adjusted to the values shown in Table 4 using fructose and sucrose (granulated sugar). Carbon dioxide was added to this so that the gas pressure was 2.5 kgf/ ^cm2 , and the mixture was filled into PET bottles to produce lemon juice-containing carbonated drinks of Controls 4 and 5 and Samples 3-1 and 3-2. .

For each sample obtained, sensory evaluation was performed in the same manner as in Experimental Example 1 regarding the sharpness caused by carbonic acid (difficulty in leaving a sour taste after drinking) and the drinking response due to the flavor typical of citrus (lemon) fruit. In addition, when evaluating Sample 3-1, Control 4 was consumed in advance, and when evaluating Sample 3-2, Control 5 was consumed in advance. The results are shown in Table 4.

From the results in Table 4, even when the sweetness level is 5.0 or 14.0, by containing a predetermined amount of phosphoric acid and a predetermined amount of sodium, both an improvement in sharpness and a more satisfying drinking experience can be obtained. I understand that.

Claims (7)

A carbonated drink containing lemon juice,
Contains 0.10 to 0.60g/100g of phosphoric acid,
Contains 20-80mg/100g of sodium,
A carbonated beverage containing lemon juice, which has a turbidity of 0.10 to 0.80 as expressed by absorbance at a wavelength of 680 nm. The lemon juice-containing carbonated beverage according to claim 1, comprising one or more of sodium chloride, trisodium citrate, disodium citrate, sodium L-ascorbate, and sodium gluconate. The carbonated beverage containing lemon juice according to claim 1 or 2, having a sweetness level of 5.0 to 14.0. The carbonated beverage containing lemon juice according to claim 1 or 2, having an acidity of 0.28 to 0.48% by mass. The lemon juice-containing carbonated beverage according to claim 1 or 2, wherein the proportion of fruit juice is 0.5 to 15.0%. The lemon juice-containing carbonated beverage according to claim 1 or 2, which contains an emulsified flavoring agent. The lemon juice-containing carbonated beverage according to claim 1 or 2, which has a lemon flavor.