| 摘要 |
[Problem] Provided is a material that is capable of suppressing the loss of carbonation in an alcohol-containing carbonated beverage over time to reduce changes in flavor, including mouthfeel, when drinking the beverage. [Solution] Addition of a water-soluble soybean polysaccharide into an alcohol-containing carbonated beverage that contains distilled liquor, not fermented liquor, as the alcohol source and does not contain any milk protein material suppresses the loss of carbonation over time to retain carbonation in the carbonated beverage for a long period of time, thereby reducing changes in flavor during a period from immediately after opening the container thereof to when drinking the beverage after storage. |
