JP2006246771A - Carbonated beverage improved in foam feeling - Google Patents

Carbonated beverage improved in foam feeling Download PDF

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JP2006246771A
JP2006246771A JP2005066737A JP2005066737A JP2006246771A JP 2006246771 A JP2006246771 A JP 2006246771A JP 2005066737 A JP2005066737 A JP 2005066737A JP 2005066737 A JP2005066737 A JP 2005066737A JP 2006246771 A JP2006246771 A JP 2006246771A
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carbonated beverage
metal salt
carbonated
inorganic metal
divalent inorganic
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JP2006246771A5 (en
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Toshiaki Shimizu
俊彰 清水
Mariko Yanae
真理子 柳江
Susumu Takemoto
晋 竹本
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Suntory Ltd
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Suntory Ltd
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Priority to TW095107965A priority patent/TW200700026A/en
Priority to CN 200610057367 priority patent/CN1830330A/en
Publication of JP2006246771A publication Critical patent/JP2006246771A/en
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Abstract

<P>PROBLEM TO BE SOLVED: To provide a carbonated beverage improved in foam feeling, forming small foam in liquid, and having excellent smoothness to the throat when drunk. <P>SOLUTION: The carbonated beverage improved in foam feeling contains at least one metal salt selected from divalent inorganic metal salt such as magnesium chloride, magnesium sulphate or calcium chloride so that the foam feeling in the beverage is improved. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

発明の分野Field of Invention

本発明は炭酸飲料の泡感に関し、細かい泡を形成させ、飲用時に優れた喉越しを有する泡感の改善された炭酸飲料を提供することを目的とする。   It is an object of the present invention to provide a carbonated beverage with improved foam feeling that has fine lather and has excellent throat feeling when drinking.

炭酸飲料はその飲用に際して爽快感を有する清涼飲料を代表する飲み物である。適度な発泡は口腔内、および、いわゆる喉越しといわれる喉通過時の刺激により飲用中、および、飲用後の爽快感を醸成するため、泡感は炭酸飲料の特性を形成する一つの大きな因子となっている。形成された泡の大きさ、いわゆる泡径と喉通過時に感じる喉越しについては、長年多くの議論がされており、小さいほどその刺激が連続的に生じ、喉越しがよいとされている。   Carbonated drinks are drinks representative of soft drinks that have a refreshing feeling when taken. Since moderate foaming creates a refreshing sensation during and after drinking due to irritation in the oral cavity and the so-called throat passing through the throat, foaminess is one of the major factors that form the characteristics of carbonated beverages. It has become. There have been many discussions over the years about the size of the foam formed, the so-called bubble diameter and the throat feeling when passing through the throat, and the smaller the size, the more continuously the irritation occurs and the better the throat is.

従来のいわゆるサイダー、コーラと呼ばれる炭酸飲料においてはその形成される泡径が大きく喉越しとしては粗いもので、爽快感の点で必ずしも好ましいものではなかった。したがって、上記のような炭酸飲料において飲用時に細かい泡を形成し、喉越しを良好にする方策が望まれている。   In conventional carbonated beverages called so-called cider and cola, the foam diameter formed is large and rough over the throat, which is not always preferable in terms of refreshing feeling. Therefore, there is a demand for a measure for forming fine bubbles at the time of drinking in the carbonated beverage as described above to improve the feeling over the throat.

このような従来技術に関して、例えば特開２００４−８１１７１に示されるように、オクテニルコハク酸澱粉の添加によりキメの細かい泡立ちが得られるとあるが、泡に対して効果を発揮する量を添加した場合、溶解性（透明性）、および、耐熱性に問題があり一般的な飲料への使用は適していない。また、特開２００１−１０３９５４に示されるようにホップを含む穀類発酵液、および、糖、果汁、酸味料、香料、および、気泡剤、泡保持剤の添加は、飲料の香味に影響を及ぼし、かつ、アルコール性飲料への使用が限られる。微細な泡を有する飲食品として特開２００３−３０４８４４においては黒茶抽出物を添加する方法が開示されている。しかしながら本方法においては、茶抽出物に由来する着色が飲料へ影響を及ぼす可能性があり、一部の飲料のみの利用に限られていた。
特開２００４−８１１７１ 特開２００１−１０３９５４ 特開２００３−３０４８４４ Regarding such conventional technology, for example, as shown in JP-A-2004-81171, fine foaming is obtained by adding octenyl succinic acid starch, but when adding an amount that exerts an effect on foam, There is a problem in solubility (transparency) and heat resistance, and it is not suitable for use in general beverages. Further, as shown in JP-A No. 2001-103954, cereal fermentation broth containing hops, and addition of sugar, fruit juice, acidulant, fragrance, and foaming agent, foam retention agent affect the flavor of the beverage, And the use to alcoholic drinks is limited. JP-A-2003-304844 discloses a method for adding a black tea extract as a food or drink having fine bubbles. However, in this method, there is a possibility that coloring derived from the tea extract may affect beverages, and the use of only some beverages has been limited.
JP 2004-81171 A JP 2001-103954 A JP2003-304844

このような現状において、味覚、食感に大きく影響を与えず、細かい泡を形成する炭酸飲料が求められているが、そのような炭酸飲料は提供されていない。そこで本発明は味覚食感を損なうことなくかつ良好な食感や喉越しを持つ径の細かい泡を有する炭酸飲料及びその製造方法を提供することを課題とする。   Under such circumstances, carbonated beverages that do not significantly affect the taste and texture and form fine bubbles are required, but such carbonated beverages are not provided. Then, this invention makes it a subject to provide the carbonated drink which has the fine bubble with the fine diameter which does not impair taste food texture, and has favorable food texture and throat, and its manufacturing method.

すなわち本発明は以下の炭酸飲料およびその製造方法を提供する。
(1) 炭酸飲料の泡感を改善する成分として、２価の無機金属塩を総量で0.01mmol〜5mmol/kg添加したことを特徴とする炭酸飲料。
(2) ２価の無機金属塩を総量で0.01mmol〜5mmol/kg含有することを特徴とする炭酸飲料。
(3) ２価の無機金属塩が、塩化マグネシウム、硫酸マグネシウム、塩化カルシウムのうちから選ばれる１つ以上の金属塩であることを特徴とする(1)または(2)に記載の炭酸飲料。
(4) ２価の無機金属塩が、硫酸マグネシウムまたは塩化マグネシウムと、塩化カルシウムとの組み合わせであることを特徴とする(1)乃至(3)に記載の炭酸飲料。
(5) 炭酸飲料の製造方法において、炭酸飲料の泡感を改善する成分として、２価の無機金属塩を総量で0.01mmol〜5mmol/kg添加することを特徴とする炭酸飲料の製造方法。
(6) 炭酸飲料の製造方法において、炭酸飲料の泡感を改善する成分として、２価の無機金属塩を総量で0.01mmol〜5mmol/kg含有させることを特徴とする炭酸飲料の製造方法。
(7) ２価の無機金属塩が、塩化マグネシウム、硫酸マグネシウム、塩化カルシウムのうちから選ばれる１つ以上の金属塩であることを特徴とする(5)または(6)に記載の炭酸飲料の製造方法。
(8) ２価の無機金属塩が、硫酸マグネシウムまたは塩化マグネシウムと、塩化カルシウムの組み合わせであることを特徴とする(5)ないし(7)に記載の炭酸飲料の製造方法。
(9) ２価の無機金属塩を含有する炭酸飲料の製造方法において、２価の無機金属塩を水性溶媒中に溶解する工程、および当該工程で得られた溶液を炭酸飲料製造のための調合液と混合する工程を有することを特徴とする炭酸飲料の製造方法。 That is, this invention provides the following carbonated drinks and its manufacturing method.
(1) A carbonated beverage comprising 0.01 to 5 mmol / kg of a divalent inorganic metal salt added as a component for improving the foamy feeling of a carbonated beverage.
(2) A carbonated beverage characterized by containing a divalent inorganic metal salt in a total amount of 0.01 mmol to 5 mmol / kg.
(3) The carbonated beverage according to (1) or (2), wherein the divalent inorganic metal salt is one or more metal salts selected from magnesium chloride, magnesium sulfate, and calcium chloride.
(4) The carbonated beverage according to any one of (1) to (3), wherein the divalent inorganic metal salt is a combination of magnesium sulfate or magnesium chloride and calcium chloride.
(5) A method for producing a carbonated beverage, characterized in that, in the method for producing a carbonated beverage, a divalent inorganic metal salt is added in a total amount of 0.01 mmol to 5 mmol / kg as a component for improving the foamy feeling of the carbonated beverage.
(6) A method for producing a carbonated beverage, characterized in that, in the method for producing a carbonated beverage, a divalent inorganic metal salt is contained in a total amount of 0.01 mmol to 5 mmol / kg as a component for improving the foamy feeling of the carbonated beverage.
(7) The carbonated beverage according to (5) or (6), wherein the divalent inorganic metal salt is one or more metal salts selected from magnesium chloride, magnesium sulfate, and calcium chloride Production method.
(8) The method for producing a carbonated beverage according to (5) to (7), wherein the divalent inorganic metal salt is a combination of magnesium sulfate or magnesium chloride and calcium chloride.
(9) In a method for producing a carbonated beverage containing a divalent inorganic metal salt, a step of dissolving the divalent inorganic metal salt in an aqueous solvent, and preparing a solution obtained in the step for producing a carbonated beverage The manufacturing method of the carbonated drink characterized by having the process mixed with a liquid.

上記構成からなる本発明の炭酸飲料は２価の金属塩を含有し、飲料本来の香味、色調を損なうことがなく、その透明性を長期間維持することができる。本発明の炭酸飲料は容器等から直接またはグラス等の飲食器に注いでこれを飲むとき、細かく均質な泡を形成し、優れた喉越しを有するという効果を奏する。すなわち、２価の金属塩を含有しないこと以外は同一の炭酸飲料と比較して、改善された泡感を有する。   The carbonated beverage of the present invention having the above structure contains a divalent metal salt and can maintain its transparency for a long time without impairing the original flavor and color of the beverage. When the carbonated beverage of the present invention is poured directly from a container or the like or into a drink such as a glass to drink it, fine and uniform foam is formed, and there is an effect of having an excellent throat. That is, it has an improved foam feeling compared to the same carbonated beverage except that it does not contain a divalent metal salt.

発明の実施の形態BEST MODE FOR CARRYING OUT THE INVENTION

本発明において炭酸飲料とは飲料製造のいずれかの段階で強制的に二酸化炭素を含有させる清涼飲料、および、アルコール性飲料や、ビール、発泡酒のように本来炭酸ガスを含有する飲料を意味する。好ましい本発明の炭酸飲料は、炭酸水の使用により又は炭酸ガスの圧入により炭酸飲料を製造する、非アルコール性の清涼飲料である。   In the present invention, the carbonated drink means a soft drink that forcibly contains carbon dioxide at any stage of beverage production, and an alcoholic drink, or a drink that originally contains carbon dioxide gas such as beer or sparkling liquor. . A preferred carbonated beverage of the present invention is a non-alcoholic soft drink produced by using carbonated water or by press-fitting carbon dioxide gas.

本発明の炭酸飲料に含有させ又は添加する２価無機金属塩（ミネラル塩も同義語として扱う）の量については0.01mmol〜5mmol/kgとさせるとよい。好ましくは0.1mmol〜3mmol/kgであり、より好ましくは0.3mmol〜3mmol/kgである。0.01mmol/kgより少量の場合、細かい泡を形成させる効果が得にくく、また5mmol/kgを超えると、金属塩の味を感じやすくなることで、不快な香味が生じ易くなる。   The amount of the divalent inorganic metal salt (mineral salt is also treated as a synonym) to be contained or added to the carbonated beverage of the present invention is preferably 0.01 mmol to 5 mmol / kg. Preferably it is 0.1 mmol-3 mmol / kg, More preferably, it is 0.3 mmol-3 mmol / kg. When the amount is less than 0.01 mmol / kg, it is difficult to obtain the effect of forming fine bubbles. When the amount exceeds 5 mmol / kg, the taste of the metal salt is easily felt, and an unpleasant flavor is likely to occur.

炭酸飲料のガス圧は0.2kg/cm2以上が好ましく、より好ましくは0.7kg/cm2以上である。0.2kg/cm2以下であれば、炭酸が非常に弱く、ミネラル塩の含有又は添加による泡感の改善を感じることができない。 Gas pressure carbonated drink is preferably from 0.2 kg / cm 2 or more, more preferably 0.7 kg / cm 2 or more. If it is 0.2 kg / cm 2 or less, carbonic acid is very weak, and improvement in foam feeling due to the addition or addition of mineral salts cannot be felt.

炭酸飲料の糖含有量は、ブリックス濃度（Ｂｘ）として0〜25.0の間が好ましく、より好ましくは0〜20である。Ｂｘ25以上の高糖度域においては、炭酸が発生しにくく、添加した金属塩の泡の形状への影響が少なくなる。   The sugar content of the carbonated beverage is preferably between 0 and 25.0, more preferably 0 to 20 in terms of Brix concentration (Bx). In the high sugar content region of Bx25 or more, carbonic acid is hardly generated, and the influence of the added metal salt on the foam shape is reduced.

炭酸飲料のｐＨは2.0から5.0が好ましく、より好ましくは2.5から4.0である。ｐＨが2.0を下回ると酸味が強すぎて香味の面からの嗜好性が下がり、また、5.0を上回ると炭酸飲料としての組成を保つことができない。   The pH of the carbonated beverage is preferably 2.0 to 5.0, more preferably 2.5 to 4.0. If the pH is less than 2.0, the acidity is too strong and the palatability in terms of flavor is lowered, and if it exceeds 5.0, the composition as a carbonated beverage cannot be maintained.

本発明における２価無機金属塩は食品添加物として使用可能で、また、炭酸飲料の性質上、耐熱性を有し水に容易に、また、清澄に可溶化するものを用いると良い。
好ましくは塩化マグネシウム、硫酸マグネシウム、塩化カルシウムのうちから選ばれる１つ以上の金属塩であり、２種以上の併用においてもその効果を発揮するが、より好ましくはその栄養学的見地からカルシウムとマグネシウムは同時の摂取がよいとされており、硫酸マグネシウムまたは塩化マグネシウムと、塩化カルシウムの組み合わせが最も好ましい。硫酸マグネシウムまたは塩化マグネシウムと、塩化カルシウムの組み合わせについてはその比率が0.01：99.99〜99.99：0.01が好ましく、より好ましくは４：１〜１：４である。 The divalent inorganic metal salt in the present invention can be used as a food additive, and it is preferable to use a heat-resistant and easily solubilized water in the nature of carbonated beverages.
Preferably, it is one or more metal salts selected from magnesium chloride, magnesium sulfate, and calcium chloride. The effect is exhibited even when two or more kinds are used in combination, but more preferably calcium and magnesium from the nutritional standpoint. Is considered to be good at the same time, and a combination of magnesium sulfate or magnesium chloride and calcium chloride is most preferred. For the combination of magnesium sulfate or magnesium chloride and calcium chloride, the ratio is preferably 0.01: 99.99 to 99.99: 0.01, more preferably 4: 1 to 1: 4.

ミネラル塩の添加方法に特別の制限はないが、例えば、ミネラル塩が固体または粉末状である場合には、これを水性溶媒に完全に溶解した後、炭酸飲料製造用の調合液中に添加するのが好ましい。二種以上のミネラル塩を併用する場合、各々が固体又は粉末状である場合について、各成分を別々または適宜一緒にして事前に完全に溶解・液化した後、調合液中に添加するのが好ましい。同時に溶解した場合、その溶解度の関係で沈殿を生じる可能性もあるため、各ミネラル塩を別個に溶解することは好ましい。また、予めミネラル塩を含んだ液体又はミネラル塩を添加した液体を、調合液中に添加しても同様の効果が得られる。さらには、ミネラル塩含有液を基液として用いても良い。   There is no particular limitation on the method of adding the mineral salt. For example, when the mineral salt is in a solid or powder form, it is completely dissolved in an aqueous solvent and then added to the preparation for carbonated beverage production. Is preferred. When two or more kinds of mineral salts are used in combination, it is preferable to add each component separately or appropriately together in advance and completely dissolved and liquefied, and then added to the preparation liquid when each is in the form of a solid or powder. . When dissolved at the same time, precipitation may occur due to the solubility, so it is preferable to dissolve each mineral salt separately. Moreover, the same effect is acquired even if the liquid which added the mineral salt previously or the liquid which added mineral salt is added in a preparation liquid. Furthermore, you may use a mineral salt containing liquid as a base solution.

ビールや発泡酒のように、製造工程で本来的に炭酸ガスが発生する炭酸飲料の場合には、ミネラル塩の添加は例えば醸造発酵が完了した後に行うことが好ましい。これは発酵工程において微生物により本添加物が資化されることを回避するためにも有効である。
In the case of carbonated beverages that naturally generate carbon dioxide in the production process, such as beer and sparkling liquor, it is preferable to add the mineral salt after brewing fermentation is completed, for example. This is also effective to avoid assimilating the additive by microorganisms in the fermentation process.

以下に２価のミネラル塩を含有又は添加した炭酸飲料の実施例を挙げ、本発明を詳しく説明する。尚、本発明はこれらの実施例に限定されるものではない。
実施例１
２価無機金属塩として、硫酸マグネシウムと塩化カルシウムを配合した炭酸飲料（調製例１）と非配合炭酸飲料（比較例）に関して、官能評価によってその泡の細かさを官能によって評価した。配合組成とその物性について表１に示す。また、その官能結果を表２に示す。
Examples of carbonated beverages containing or adding a divalent mineral salt will be described below to explain the present invention in detail. The present invention is not limited to these examples.
Example 1
Regarding carbonated beverages (Preparation Example 1) and non-blended carbonated beverages (Comparative Example) blended with magnesium sulfate and calcium chloride as divalent inorganic metal salts, the fineness of the foam was evaluated by sensory evaluation. It shows in Table 1 about a compounding composition and its physical property. The sensory results are shown in Table 2.

得られた炭酸飲料は、物性面においては両サンプルとも同値であった。にもかかわらず、官能試験に参加した全てのパネルが、ブラインドテストにおいて金属塩配合飲料の方が官能試験により泡が細かいと判断し、且つ、喉越しがよいと判断した。   The obtained carbonated beverages were equivalent in both samples in terms of physical properties. Nevertheless, all the panels that participated in the sensory test judged that the beverage containing the metal salt in the blind test was finer in foam by the sensory test and that the throat was better.

比較例及び調製例１の２種類の炭酸飲料の泡形状について、マイクロスコープを用いて写真画像を得た。比較例の炭酸飲料の泡の画像を図1に、調製例１のものを図２に示す。
以上の結果は、目視および写真画像においても明らかな差が存在した。 About the foam shape of two types of carbonated drinks of the comparative example and the preparation example 1, the photographic image was obtained using the microscope. An image of bubbles of the carbonated beverage of the comparative example is shown in FIG. 1, and that of Preparation Example 1 is shown in FIG.
There was a clear difference between the above results in visual and photographic images.

これらの泡径について画像解析を行った結果を表３に示す。
Table 3 shows the results of image analysis of these bubble diameters.

平均泡径において、調製例１の炭酸飲料で有意に小さくなっている事が確認され、またその標準偏差からも分布が小さく均一な泡を形成している事が確認された。

実施例２
３種類の２価無機金属塩、つまり硫酸マグネシウム、塩化マグネシウム、塩化カルシウムをそれぞれ単独使用した場合、および、併用した場合の泡に関する官能結果とその泡径の測定結果を示す。金属塩部分の配合以外については、実施例１に記載の比較例と同じであり、比較例、および、調製例１の結果については実施例１の内容を記載してある。
なお官能結果は以下のように評価した。 It was confirmed that the average foam diameter was significantly smaller in the carbonated beverage of Preparation Example 1, and it was confirmed from the standard deviation that uniform foam was formed with a small distribution.

Example 2
The sensory result and the measurement result of the bubble diameter are shown for the bubbles when three kinds of divalent inorganic metal salts, that is, magnesium sulfate, magnesium chloride, and calcium chloride are used alone and in combination. Except for the blending of the metal salt portion, it is the same as the comparative example described in Example 1, and the contents of Example 1 are described for the results of Comparative Example and Preparation Example 1.
The sensory results were evaluated as follows.

○ ： 良好な泡を形成し、かつ良好な喉越しを有する。
× ： 良好な泡を形成しない
結果を表４に示す。
○: Forms a good foam and has a good throat.
X: Table 4 shows the results of not forming good bubbles.

以上述べたように、本発明の２価金属塩を含有した炭酸飲料においては優れた喉越しを有する細かな泡径を形成させることに利用できる。また、２価の無機金属塩を組み合わせて含有させることにより、より良質の泡径及び泡感の得られる炭酸飲料が得られる。
As described above, the carbonated beverage containing the divalent metal salt of the present invention can be used to form a fine bubble diameter having an excellent throat. Moreover, by containing a combination of divalent inorganic metal salts, a carbonated beverage with a higher quality foam diameter and foam feeling can be obtained.

実施例１で用いた比較例の炭酸飲料の泡形状について、マイクロスコープを用いて写した画像である。It is the image copied using the microscope about the foam shape of the carbonated drink of the comparative example used in Example 1. FIG. 実施例１で用いた調製例１の炭酸飲料の泡形状について、マイクロスコープを用いて写した画像である。It is the image copied using the microscope about the foam shape of the carbonated beverage of the preparation example 1 used in Example 1. FIG.

Claims (9)

炭酸飲料の泡感を改善する成分として、２価の無機金属塩を総量で0.01mmol〜5mmol/kg添加したことを特徴とする炭酸飲料。   A carbonated beverage characterized by adding a total amount of 0.01 to 5 mmol / kg of a divalent inorganic metal salt as a component for improving the foamy feeling of a carbonated beverage. ２価の無機金属塩を総量で0.01mmol〜5mmol/kg含有することを特徴とする炭酸飲料。   A carbonated beverage comprising a divalent inorganic metal salt in a total amount of 0.01 to 5 mmol / kg. ２価の無機金属塩が、塩化マグネシウム、硫酸マグネシウム、塩化カルシウムのうちから選ばれる１つ以上の金属塩であることを特徴とする請求項１または２に記載の炭酸飲料。   The carbonated beverage according to claim 1 or 2, wherein the divalent inorganic metal salt is one or more metal salts selected from magnesium chloride, magnesium sulfate, and calcium chloride. ２価の無機金属塩が、硫酸マグネシウムまたは塩化マグネシウムと、塩化カルシウムとの組み合わせであることを特徴とする請求項１〜３のいずれか１項に記載の炭酸飲料。   The carbonated beverage according to any one of claims 1 to 3, wherein the divalent inorganic metal salt is a combination of magnesium sulfate or magnesium chloride and calcium chloride. 炭酸飲料の製造方法において、炭酸飲料の泡感を改善する成分として、２価の無機金属塩を総量で0.01mmol〜5mmol/kg添加することを特徴とする炭酸飲料の製造方法。   In the method for producing carbonated beverages, a divalent inorganic metal salt is added in a total amount of 0.01 mmol to 5 mmol / kg as a component for improving the foamy feeling of the carbonated beverages. 炭酸飲料の製造方法において、炭酸飲料の泡感を改善する成分として、２価の無機金属塩を総量で0.01mmol〜5mmol/kg含有させることを特徴とする炭酸飲料の製造方法。   A method for producing a carbonated beverage, comprising a divalent inorganic metal salt in a total amount of 0.01 mmol to 5 mmol / kg as a component for improving the foamy feeling of the carbonated beverage. ２価の無機金属塩が、塩化マグネシウム、硫酸マグネシウム、塩化カルシウムのうちから選ばれる１つ以上の金属塩であることを特徴とする請求項５または６に記載の炭酸飲料の製造方法。   The method for producing a carbonated beverage according to claim 5 or 6, wherein the divalent inorganic metal salt is one or more metal salts selected from magnesium chloride, magnesium sulfate, and calcium chloride. ２価の無機金属塩が、硫酸マグネシウムまたは塩化マグネシウムと、塩化カルシウムとの組み合わせであることを特徴とする請求項５〜７のいずれか１項に記載の炭酸飲料の製造方法。   The method for producing a carbonated beverage according to any one of claims 5 to 7, wherein the divalent inorganic metal salt is a combination of magnesium sulfate or magnesium chloride and calcium chloride. ２価の無機金属塩を含有する炭酸飲料の製造方法において、２価の無機金属塩を水性溶媒中に溶解する工程、および当該工程で得られた溶液を炭酸飲料製造のための調合液と混合する工程を有することを特徴とする炭酸飲料の製造方法。   In a method for producing a carbonated beverage containing a divalent inorganic metal salt, a step of dissolving the divalent inorganic metal salt in an aqueous solvent, and a solution obtained in the step mixed with a preparation for producing a carbonated beverage The manufacturing method of the carbonated drink characterized by having the process to do.
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JP2015092834A (en) * 2013-11-08 2015-05-18 ハウス食品株式会社 Oral composition with carbonic feel, and carbonic feel-imparting agent
JP2016158590A (en) * 2015-03-04 2016-09-05 アサヒ飲料株式会社 Bottled carbonic acid beverage. manufacturing method of bottled carbonic acid beverage and carbonic acid feeling improvement method of bottled carbonic acid beverage
CN112262940A (en) * 2020-10-15 2021-01-26 上海巴克斯酒业有限公司 Method for improving water gas retention of bubbles
JP2021010353A (en) * 2019-07-09 2021-02-04 太陽化学株式会社 Alcohol-containing carbonate drink and carbonation feeling enhancing agent
WO2021167033A1 (en) * 2020-02-18 2021-08-26 サントリーホールディングス株式会社 Mineral-containing composition for improving foam quality of carbonated water or soda drink

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* Cited by examiner, † Cited by third party
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JP2015092834A (en) * 2013-11-08 2015-05-18 ハウス食品株式会社 Oral composition with carbonic feel, and carbonic feel-imparting agent
JP2015092875A (en) * 2013-11-14 2015-05-18 サントリー食品インターナショナル株式会社 Indigestible dextrin-containing carbonated beverage
JP2016158590A (en) * 2015-03-04 2016-09-05 アサヒ飲料株式会社 Bottled carbonic acid beverage. manufacturing method of bottled carbonic acid beverage and carbonic acid feeling improvement method of bottled carbonic acid beverage
JP2021010353A (en) * 2019-07-09 2021-02-04 太陽化学株式会社 Alcohol-containing carbonate drink and carbonation feeling enhancing agent
WO2021167033A1 (en) * 2020-02-18 2021-08-26 サントリーホールディングス株式会社 Mineral-containing composition for improving foam quality of carbonated water or soda drink
CN112262940A (en) * 2020-10-15 2021-01-26 上海巴克斯酒业有限公司 Method for improving water gas retention of bubbles
CN112262940B (en) * 2020-10-15 2023-09-01 上海巴克斯酒业有限公司 Method for improving air-holding property of bubble water

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