JP2012179015A - Bottled carbonated beverage and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bottled carbonated beverage excellent in holding of a carbon dioxide, a production method thereof, and a method of holding carbon dioxide in a bottled carbonated beverage.SOLUTION: The bottled carbonated beverage contains non-polymeric catechins and a stevia extract, wherein the content [C] (mass%) of the non-polymeric catechins is 0.002-0.035 mass%, and the ratio [S]/[C] of the content [S] of the stevia extract (mass%) to the content [C] of the non-polymeric catechins (mass%) is 0.02-5.

Description

  The present invention relates to a container-packed carbonated drink, a method for producing a container-packed carbonated drink, and a method for holding carbon dioxide in a carbonated drink.

  Carbonated beverages are soft drinks that can obtain a refreshing feeling not only by their taste but also by the stimulation of carbon dioxide gas when consumed, and have been widely used in the past. However, carbon dioxide gas has a property that it easily escapes from beverages, and a carbonated beverage from which carbon dioxide gas has escaped is unpreferably undesirable. In particular, small-sized PET bottle carbonated beverages that have become popular in recent years are often left uncooled for a long time after opening until they are drunk, so that carbon dioxide can escape during this period. Is a problem.

  In the actual situation as described above, there has been proposed a carbonated beverage containing a high-intensity sweetener, a specific amount of polymerized catechin and caffeine, respectively, and improving the bubble feeling of carbon dioxide (Patent Document 1).

JP 2010-142129 A

  However, in the carbonated beverage described in Patent Document 1, the retention of carbon dioxide gas after opening, particularly the retention of carbon dioxide gas when left untreated for a long time after opening, is insufficient. A container-packed carbonated beverage that can sufficiently retain carbon dioxide gas even under conditions has been desired.

  Then, an object of this invention is to provide the container-packed carbonated drink excellent in holding | maintenance of a carbon dioxide gas, its manufacturing method, and the carbon dioxide-gas holding method in a container-packed carbonated drink.

  In order to achieve the above object, first, the present invention is a packaged carbonated beverage containing non-polymer catechins and stevia extract, wherein the content [C] (mass of the non-polymer catechins) %) Is 0.002 to 0.035% by mass, and the ratio [S] (% by mass) of the stevia extract to the content [C] (% by mass) of the non-polymer catechins [S ] / [C] is 0.02-5, The container-packed carbonated drink characterized by the above-mentioned is provided (invention 1).

  According to the said invention (invention 1), the container-packed carbonated drink excellent in holding | maintenance of a carbon dioxide gas is obtained.

  In the said invention (invention 1), it is preferable that content [S] (mass%) of the said stevia extract is 0.001-0.05 mass% (invention 2).

  In the said invention (invention 1 or 2), the said stevia extract contains rebaudioside A, The said rebaudioside with respect to content [C] (mass%) of the said non-polymer catechins The ratio [R] / [C] of the content [R] (% by mass) of A is preferably 0.02 to 5 (Invention 3).

  In the said invention (invention 1-3), the said stevia extract contains rebaudioside A, Content [R] of the said rebaudioside A is 0.00096-0.048 mass% (Invention 4)

  In the said invention (invention 1-4), epigallocatechin gallate is contained in the said non-polymer catechins, The said stevia extract with respect to content [E] (mass%) of the said epigallocatechin gallate It is preferable that ratio [S] / [E] of content [S] (mass%) is 0.03-7 (invention 5).

  In the said invention (invention 1-5), the non-polymer catechin contains epigallocatechin gallate, and content [E] (mass%) of the said epigallocatechin gallate is 0.0014-0. It is preferably 0.026% by mass (Invention 6).

  The container-packed carbonated beverages according to the above inventions (Inventions 1 to 6) may further contain a polymerized catechin. In this case, the ratio [P] / [C] of the content [P] (mass%) of the polymerized catechin to the content [C] (mass%) of the non-polymer catechins is 0.25 or less. Is preferable (Invention 7).

  In the said invention (invention 1-7), it is preferable that the gas volume [G] of a carbon dioxide gas is 1.8-4.0 (invention 8).

  2ndly, this invention is a manufacturing method of the container-packed carbonated drink containing non-polymer catechin and stevia extract, Comprising: Content [C] (mass%) of the said non-polymer catechin is 0.00. The ratio of the stevia extract content [S] (mass%) to the content [C] (mass%) of the non-polymer catechins [S] / A container-packed carbonated beverage characterized by adjusting the content [C] of the non-polymer catechins and the content [S] of the stevia extract so that [C] is 0.02 to 5 A manufacturing method is provided (Invention 9).

  Third, the present invention is a method for retaining carbon dioxide in a packaged carbonated beverage, wherein the content [C] (mass%) of non-polymer catechins is 0.002 to 0.035 mass%. And the ratio [S] / [C] of the content [S] (mass%) of the stevia extract to the content [C] (mass%) of the non-polymer catechins is 0.02-5. The present invention provides a method for retaining carbon dioxide in a container-packed carbonated beverage characterized by adjusting the content [C] of the non-polymer catechins and the content [S] of the stevia extract (Invention 10).

  Fourthly, the present invention is a method for retaining carbon dioxide in a carbonated carbonated beverage, wherein the content [R] (% by mass) of rebaudioside A is 0.00096 to 0.048% by mass, Provided is a method for retaining carbon dioxide in a container-packed carbonated beverage characterized by adjusting the content [R] of the rebaudioside A (Invention 11).

  According to the present invention, a packaged carbonated beverage excellent in retention of carbon dioxide gas can be obtained.

Hereinafter, embodiments of the present invention will be described.
The container-packed carbonated beverage according to the present embodiment contains non-polymer catechins and stevia extract.

  In the present specification, non-polymer catechins are (±) -catechin (C), (±) -gallocatechin (GC), and epithelium (−)-epicatechin (EC), (− ) -Epigallocatechin (EGC), and gallic acid esters (gallates) thereof (-)-catechin gallate (Cg), (-)-gallocatechin gallate (GCg), (-)-epicatechin gallate ( ECg) and 8 types of catechin compounds (-)-epigallocatechin gallate (EGCg).

  The non-polymer catechins in the present embodiment include one or more catechin compounds selected from the group consisting of Cg, GCg, ECg, and EGCg, which are gallate bodies, among the non-polymer catechins as a whole. The content is preferably 40% by mass or more, particularly preferably 90% by mass or more. Moreover, it is preferable to contain 30 mass% or more in EGCg in the whole non-polymer catechins, and it is especially preferable to contain 60 mass% or more.

  The non-polymer catechins in the present embodiment may be those obtained by extraction from natural products containing non-polymer catechins (for example, green tea leaves) by a known method, or commercially available products are used. May be. As a commercial product containing non-polymer catechins satisfying the above-mentioned preferable conditions, Teafuran 90S (manufactured by ITO EN) can be exemplified.

  Stevia (scientific name: Stevia rebaudiana) is a perennial plant from Asteraceae native to South America, and its extract is a glycoside with steviol as a skeleton (steviol glycoside) as a sweet component, stevioside, rebaudioside A, rebaudioside C, zulcoside A and the like are contained. The “stevia extract” in the present specification includes an extract obtained by using stevia as an extraction raw material, or a crudely purified product or a purified product thereof. Furthermore, in addition to the purified products of steviol glycosides such as stevioside, rebaudioside A, rebaudioside C, and zulcoside A contained in stevia extract, the crude product or purified product includes the above extract or Enzyme-treated stevia obtained by enzyme treatment of purified products and the like is also included. In addition, what was extracted by the method mentioned above may be used for the stevia extract in this embodiment, and a commercially available thing may be used for it.

  The stevia extract used in the container-packed carbonated beverage of this embodiment preferably contains rebaudioside A and / or stevioside obtained from the stevia extract by purification or enzymatic treatment, It is particularly preferable to contain 95% by mass or more. When the stevia extract contains 95% by mass or more of rebaudioside A, the carbon dioxide retention effect described later becomes more remarkable. A rebaudio J-100 (manufactured by Morita Chemical Co., Ltd.) can be exemplified as a commercial product satisfying such a preferable condition.

  The container-packed carbonated beverage according to this embodiment has a non-polymer catechin content [C] (mass%) of 0.002 to 0.035 mass%, and a non-polymer catechin content [C]. The ratio [S] / [C] of the content [S] (mass%) of the stevia extract to (mass%) is 0.02-5.

  The container-packed carbonated beverage according to the present embodiment contains non-polymer catechins and stevia extract so that the content [C] of non-polymer catechins and the content [S] of stevia extract satisfy the above-described ranges. By containing, carbon dioxide gas can be effectively retained. Therefore, the refreshing feeling due to carbon dioxide gas is sustained, and the astringency derived from non-polymer catechins is hardly felt, so that the beverage is extremely preferable. Furthermore, because [S] / [C] is in the above range, the sweetness derived from the stevia extract can be effectively imparted to the packaged carbonated beverage, while the sweetness of the stevia extract is reduced. A bad carbonated drink is not felt and it can be set as a very preferable container-packed carbonated drink.

  If the content [C] of the non-polymerized catechins is less than 0.002% by mass, the effect of retaining carbon dioxide cannot be expected. On the other hand, if the content [C] exceeds 0.035% by mass, the non-polymer catechins Since the astringency derived from a kind becomes strong, it is not preferable in preference. Further, if [S] / [C] is less than 0.02, the effect of retaining carbon dioxide cannot be expected, while if [S] / [C] exceeds 5, the sweetness of the stevia extract The badness of cutting comes to be felt, which is not preferable in preference.

  In addition, content [C] of non-polymer catechins in this specification is a value obtained by measuring and totaling the contents of each of the eight catechin compounds described above by high performance liquid chromatography. The measuring method is shown in the Example mentioned later. Further, the content [S] of the stevia extract in the present specification can be measured by a known high performance liquid chromatograph method.

  The content [C] of the non-polymer catechins in the container-packed carbonated beverage according to the present embodiment is preferably 0.005 to 0.03% by mass, and 0.01 to 0.02% by mass. Is particularly preferred. Moreover, it is preferable that [S] / [C] in the container-packed carbonated drink which concerns on this embodiment is 0.3-4, and it is especially preferable that it is 0.3-2.2.

  The container-packed carbonated beverage according to this embodiment preferably contains a stevia extract in a content of 0.001 to 0.05 mass%, more preferably 0.005 to 0.05 mass%, It is especially preferable that it is 0.005-0.04 mass%, and it is very preferable that it is 0.005-0.022 mass%. Since the content [S] of the stevia extract is in the above range, the carbon dioxide gas can be effectively retained even after opening, so the refreshing feeling due to the carbon dioxide gas is maintained. Further, since the content [S] of the stevia extract is in the above range, the sweetness derived from the stevia extract can be effectively imparted to the packaged carbonated beverage, while the sweetness of the stevia extract is obtained. It is possible to obtain a container-packed carbonated beverage that does not feel badly cut and is extremely preferable in preference.

  Moreover, it is preferable that the rebaudioside A is contained in the said stevia extract for the container-packed carbonated beverages concerning this embodiment. In this case, the ratio [R] / [C] of the content [R] (mass%) of rebaudioside A to the content [C] (mass%) of non-polymer catechins is 0.02-5. Preferably, it is 0.2 to 3.8, more preferably 0.2 to 2.1. When [R] / [C] is within this range, the carbon dioxide gas can be effectively retained even after opening, and the non-polymer catechins and rebaudioside A are highly preferred in preference. It can be a packed carbonated beverage. In addition, the content [R] of rebaudioside A in the present specification can be measured by a known high performance liquid chromatography method.

  The container-packed carbonated beverage according to the present embodiment preferably contains Rebaudioside A at a content of 0.00096 to 0.048 mass%, more preferably 0.0048 to 0.048 mass%. Preferably, it is 0.0048-0.038 mass%, and it is especially preferable that it is 0.0048-0.021 mass%. Since the content [R] of the rebaudioside A is in the above range, the carbon dioxide gas can be effectively retained even after opening, so the refreshing feeling due to the carbon dioxide gas is maintained. In addition, since the content [R] of rebaudioside A is in the above range, sweetness derived from rebaudioside A can be effectively imparted to the packaged carbonated beverage, while rebaudio side A The sweetness of the side A sweetness is not felt, and it is possible to provide a highly-preferred packaged carbonated beverage.

  The container-packed carbonated drink according to the present embodiment preferably has an epigallocatechin gallate content [E] of 0.0014 to 0.026 mass% in the carbonated drink among the non-polymer catechins. 0.0037 to 0.022 mass% is more preferable, and 0.0074 to 0.015 mass% is particularly preferable. When the content [E] of epigallocatechin gallate is in this range, carbon dioxide gas can be more effectively retained, and a carbonated beverage excellent in flavor can be obtained. In addition, in this specification, content [E] of epigallocatechin gallate is a value measured by the high performance liquid chromatograph method, and a specific measuring method is shown in the Example mentioned later.

  The ratio [S] / [E] of the content [S] of the stevia extract to the content [E] of the epigallocatechin gallate is 0.03 to 7 in the packaged carbonated beverage according to the present embodiment. Is more preferable, 0.3 to 5.4 is more preferable, and 0.3 to 3.0 is particularly preferable. When [S] / [E] is within this range, carbon dioxide gas can be effectively retained even after opening, and it is extremely preferable because of containing epigallocatechin gallate and stevia extract. It can be set as a container-packed carbonated drink.

  In the container-packed carbonated beverage according to this embodiment, the ratio [R] / [E] of the content [R] of rebaudioside A to the content [E] of epigallocatechin gallate is 0.03 to 6. 5 is preferable, 0.3 to 5.1 is more preferable, and 0.3 to 2.8 is particularly preferable. When [R] / [E] is within this range, carbon dioxide gas can be effectively retained even after opening, and it is preferred by containing epigallocatechin gallate and rebaudioside A. It can be set as a very preferable container-packed carbonated drink.

  The container-packed carbonated beverage according to this embodiment may further contain a polymerized catechin, but in order to effectively retain the carbon dioxide gas, the content is preferably as small as possible. Here, the polymerized catechin has a structure in which a plurality of the above-mentioned non-polymerized catechins are linked by light, enzyme, or the like, and includes an EGCg dimer, EGCg trimer, EGC dimer, EGC trimer. A body etc. can be illustrated.

  In the container-packed carbonated beverage according to the present embodiment, the ratio [P] / [C] of the content [P] (mass%) of the polymerized catechin to the content [C] (mass%) of the non-polymer catechins is 0. Is preferably 25 or less, more preferably 0.2 or less. When [P] / [C] is within this range, carbon dioxide gas can be effectively retained even after opening, and a packaged carbonated beverage with a refreshing feeling of carbon dioxide gas can be obtained. Here, [P] / [C] being 0.25 or less includes the case where [P] / [C] is 0, that is, the case where no polymerized catechin is contained. In addition, content [P] of the polymerization catechin in this specification can be measured by a well-known high performance liquid chromatograph method.

  Further, in the carbonated beverage packed in a container according to the present embodiment, the ratio [P] / [E] of the content [P] (mass%) of the polymerized catechin to the content [E] of the epigallocatechin gallate is 0.34. Or less, and more preferably 0.28 or less. When [P] / [E] is within this range, the carbon dioxide gas can be effectively retained even after opening, and the container-packed carbonated beverage can maintain a refreshing feeling due to the carbon dioxide gas. Here, [P] / [E] being 0.34 or less includes a case where [P] / [E] is 0, that is, a case where no polymerized catechin is contained.

  In the present embodiment, the gas volume [G] of the carbon dioxide gas is preferably 1.8 to 4.0. When the gas volume [G] of the carbon dioxide gas is in this range, it is possible to obtain a refreshing feeling of the carbon dioxide gas and a good feeling over the throat. In addition, the gas volume of the carbon dioxide gas in this specification means what divided | segmented the volume of the carbon dioxide gas melt | dissolved in the carbonated beverage in 20 degreeC by the volume of the carbonated beverage, and a specific measuring method is mentioned later. It is shown in the examples.

  In addition to the above components, the packaged carbonated beverage according to the present embodiment includes water and materials (components) contained in known beverages, for example, vitamins, sweeteners other than stevia extract, acidulants, and flavors. Further, a mineral component, a pigment component, a functional component, and the like may be contained within a range that does not impair the effects of the present embodiment.

  The water may be water that is suitable for drinking, and examples thereof include pure water, hard water, soft water, ion exchange water, and deaerated water obtained by deaeration of these waters.

  Examples of vitamins include vitamin A, vitamin C, vitamin E, vitamin D, vitamin K, and vitamin B group.

  As the sweetening agent other than stevia extract, saccharides or sweeteners can be used. Examples of the saccharide include sucrose, fructose, glucose, fructose-glucose liquid sugar, and reduced maltose. Examples of the sweetener include sugar, isomerized sugar, xylitol, palatinose, erythritol and the like, as well as high sweetness sweeteners such as aspartame, acesulfame potassium, neotame, saccharin, sucralose and the like. Moreover, sugar alcohols, such as sorbitol, may be included, and a sugarless bulk sweetener, a bulk sugar sweetener, etc. may be included.

  Examples of the acidulant include citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and salts thereof, among which citric acid and citric acid Sodium, lactic acid, malic acid, tartaric acid, adipic acid and the like are preferable, and citric acid is particularly preferable.

  Examples of the fragrances include fragrances extracted from citrus and other fruits, fruit juices or fruit purees, plant seeds, rhizomes, bark, leaves and the like or extracts thereof, milk or dairy products, synthetic fragrances and the like.

  Examples of the mineral component include calcium, potassium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum, and zinc.

  Examples of the pigment component include carotenoid pigments such as marigold pigments, flavonoid pigments such as safflower pigments, anthocyanin pigments, gardenia pigments, betanine pigments such as beet pigments, chlorella, chlorophyll, etc. However, it is not particularly limited to these.

  Examples of the functional component include collagen, salmon cartilage, oyster extract, chitosan, propolis, octacosanol, tocopherol, carotene, polyphenol, plum extract, aloe, lactic acid bacteria, ganoderma, agaricus and the like.

  Moreover, the container-packed carbonated beverage according to the present embodiment may contain various esters, emulsifiers, preservatives, seasonings, gums, oils, pH adjusters, quality stabilizers, and the like.

  The pH of the container-packed carbonated beverage according to the present embodiment is preferably 2 to 6, and more preferably 2 to 4. When the pH of the container-packed carbonated beverage is within the above range, a moderate acidity is obtained, and the beverage is preferably taste-preferred.

  The container used in the container-packed carbonated drink according to the present embodiment may be a commonly used drink container, but considering the gas pressure of carbon dioxide gas, plastic bottles and bottles such as metal cans and PET bottles It is preferable that the container has a predetermined strength. Moreover, in order to hold | maintain a carbon dioxide gas effectively after opening, it is preferable that the said container is equipped with the lid | cover which can be replugged.

  The container-packed carbonated beverage according to this embodiment can be produced by a conventionally known method except that the non-polymer catechins and stevia extract are blended so as to have a specific content. For example, the above-mentioned non-polymer catechins and stevia extract are added to water so that the respective contents have specific values, and the other ingredients described above are added and stirred as desired. To prepare. Then, after adjusting the pH and / or heat sterilization as necessary and cooling, carbon dioxide gas is filled (carbonation) so that the gas volume is within a predetermined range, and the container is filled and sterilized. It can manufacture by the process to do. In addition, although there exist a premix method and a postmix method in the manufacturing method of carbonated drinks, any may be employ | adopted.

  The above container-packed carbonated drinks are excellent in holding carbon dioxide gas. For example, even when left in a non-refrigerated state after opening, the carbonated gas is excellent in holding carbon dioxide. Is.

  The embodiment described above is described for facilitating understanding of the present invention, and is not described for limiting the present invention. Therefore, each element disclosed in the above embodiment is intended to include all design changes and equivalents belonging to the technical scope of the present invention.

  Hereinafter, the present invention will be described in more detail by showing production examples and the like, but the present invention is not limited to the following production examples and the like. As the non-polymerized catechin, Teafuran 90S (manufactured by ITO EN) was used. Table 1 shows the contents of catechins and the like contained in Theafuran 90S.

[Manufacture of carbonated soft drinks (1)]
Stevia extract (Morita Chemical Industries, Rebaudio J-100, Rebaudioside A content: 96% by mass) and citric acid at room temperature so that the final concentration in the carbonated carbonated beverage becomes the concentration shown in Table 2. After mixing an aqueous solution dissolved in pure water with an aqueous solution or pure water of non-polymerized catechin (produced by ITO EN Corporation, Teafuran 90S) containing epigallocatechin gallate (EGCg) dissolved in warm pure water at 50 ° C, Sterilization was performed at 98 ° C. for about 5 seconds, and then cooled to 5 ° C. The resulting beverage stock solution is made up to a specified amount with non-added carbonated water so that the carbon dioxide volume after post-sterilization is about 2.7, and the amount of filling is 280 g in a sterilized 280 mL PET bottle. Weighed and filled so that Thereafter, sterilization was performed after securing a cold spot at 65 ° C. for 10 minutes to obtain a carbonated carbonated beverage (samples 1 to 6).

<Test Example 1> Determination of catechins and (-)-epigallocatechin gallate (EGCg)
Quantification of catechins by high-performance liquid chromatography based on the method of Goto et al. (T. Goto, Y. Yoshida, M. Kiso and H. Nagashima, Journal of Chromatography A, 749 (1996) 295-299) It was. The results are shown in Table 2. Moreover, [S] / [C], [S] / [E], [R] / [C], and [R] / [E] were calculated from the obtained values. The results are shown in Table 2.

<Test Example 2> Measurement of carbon dioxide volume The amount of carbon dioxide was measured as follows in accordance with the inspection method based on the JAS method. Place each container-packed carbonated drink (sample) of Samples 1-6 into a constant temperature water bath for 30 minutes or more and leave to adjust to 20 ° C, then gently remove the sample, attach a gas internal pressure gauge, and cap with the needle tip , Open the stopcock once, vent the gas (hereinafter referred to as “Snift”), immediately close the stopcock and shake vigorously to read the value (MPa) when the gauge pointer reaches a certain position Recorded.

  After sniffing, the gas internal pressure gauge was removed, the bottle was opened, and the liquid temperature was measured and recorded with a thermometer. The gas internal pressure and the liquid temperature obtained by the measurement were applied to the carbon dioxide absorption coefficient table, the required gas internal pressure was corrected for temperature, and the carbon dioxide volume was derived. The results are shown in Table 2.

<Test Example 3> Measurement of carbon dioxide residual rate After measuring the mass of each bottled carbonated beverage (sample) of Samples 1 to 6 (before opening), the sample was opened at room temperature (about 16 ° C). Each opened sample was allowed to stand at room temperature, re-plugged after 3 hours and 72 hours, and the mass of each sample was measured. The difference between the mass of the sample before opening and the mass of the sample after 72 hours considered to have completely lost carbon dioxide was calculated as the total amount of carbon dioxide contained in the sample. Further, the difference between the sample mass before opening and the sample mass after 3 hours of opening was calculated as the amount of carbon dioxide released after 3 hours of opening. From the total amount of carbon dioxide and the amount of carbon dioxide released 3 hours after opening, the carbon dioxide remaining rate after 3 hours from opening was calculated. The test was carried out in quadruplicate for each sample, and the average value was calculated. The results are shown in Table 2.

<Test Example 4> Sensory Evaluation A sensory evaluation test was performed on each of the container-packed carbonated drinks (samples) of Samples 1 to 6. This sensory evaluation test was performed by tasting a 50 mL sample stored at 5 ° C. by seven trained panelists in charge of beverage development. Based on the criteria shown below, two items of astringency derived from catechin and badness of sweetness derived from stevia extract were evaluated in five stages. Table 2 shows the average score of each panel. In addition, comprehensive evaluation was made based on the results of the above two items. The results are shown in Table 2.

= Evaluation of astringency =
1: I don't feel 2: I feel slightly 3: Weak 4: Strong 5: Extremely strong

= Evaluation of post-sweetness =
1: There is no after-effect of sweetness 2: Feels a slight after-effect of sweetness 3: Feels after-effect of sweetness but has no problem with drinking 4: Feels after-effect of sweetness 5 Feel strongly

= Comprehensive evaluation =
○: Preferred in preference (all scores are less than 3.5)
Δ: Slightly difficult in preference, but generally good (any score is 3.5 or more and less than 4.5)
×: Unpreferable preference (any score is 4.5 or more)

  As shown in Table 2, when the carbon dioxide volume was 2.7 to 2.8, in the container-packed carbonated beverage containing the non-polymerized catechin and stevia extract, the outgassing of carbon dioxide was suppressed (sample) 1-6). However, when 0.06% by mass of stevia extract was blended, although the effect of suppressing gas loss was observed, the badness of sweetness derived from stevia extract was conspicuous, and the carbonated beverage became unpreferably unfavorable (sample) 4).

[Manufacture of packaged carbonated beverages (2)]
The above-mentioned stevia extract and citric acid aqueous solution are mixed with the above-mentioned non-polymerized catechin aqueous solution or pure water so that the final concentration in the packaged carbonated beverage becomes the concentration shown in Table 3, and the carbon dioxide gas volume is Production was carried out in the same manner as Samples 1 to 6 except that additive-free carbonated water was added so as to be about 3.3, and container-packed carbonated beverages were obtained (Samples 7 and 8).

  About the container-packed carbonated beverages (samples) of Samples 7 and 8 obtained, the content of catechins and EGCg, the carbon dioxide gas volume, and the carbon dioxide residual rate were measured in the same manner as in Test Examples 1 to 4 described above, and Sensory evaluation was performed in the same manner as in Test Example 5 described above. The results are shown in Table 3.

  As shown in Table 3, even in the case where the carbon dioxide volume is 3.2 to 3.3, the carbon dioxide gas in the container-packed carbonated beverage containing the non-polymerized catechin and stevia extract as in the previous test. Omission was suppressed (Samples 7 and 8). In addition, each of the container-packed carbonated drinks of Samples 7 and 8 hardly felt astringency, and did not have a bad sweetness after sweetness.

[Manufacture of packed carbonated beverages (3)]
The above-mentioned stevia extract and the aqueous solution of citric acid are mixed with the aqueous solution of non-polymerized catechin or pure water so that the final concentration in the packaged carbonated beverage becomes the concentration shown in Table 4, and the carbon dioxide gas volume is about 3 A sample was prepared in the same manner as Samples 1 to 6 except that additive-free carbonated water was added so as to be 0.0, and container-packed carbonated beverages were obtained (Samples 9 and 10).

  About each container-packed carbonated drink (sample) of the obtained samples 9 and 10, the contents of catechin and EGCg, the carbon dioxide gas volume, and the carbon dioxide residual ratio were measured in the same manner as in Test Examples 1 to 3 described above. The results are shown in Table 4.

  As shown in Table 4, even in the case where the carbon dioxide volume was 3.0, outgassing of carbon dioxide gas was suppressed in the packaged carbonated beverage containing non-polymerized catechin and stevia extract (Samples 9 and 10). .

[Manufacture of packaged carbonated beverages (4)]
Prepare the above-mentioned stevia extract and citric acid aqueous solution so that the final concentration in the packaged carbonated beverage becomes the concentration shown in Table 5, and add non-added carbonated water so that the carbon dioxide volume is about 3.0 Except having been carried out, it manufactured similarly to the sample 10, and obtained the container-packed carbonated drink (samples 11 and 12).

  For each of the sampled carbonated beverages (samples) of Samples 11 and 12, the contents of catechin and EGCg, the carbon dioxide gas volume, and the carbon dioxide residual rate were measured in the same manner as in Test Examples 1 to 3 described above. The results are shown in Table 5.

  As shown in Table 5, outgassing of carbon dioxide was suppressed in the container-packed carbonated drink containing stevia extract (Samples 11 and 12).

[Manufacture of packaged carbonated beverages (5)]
In order to investigate whether there is a difference in the residual rate of carbon dioxide gas between non-polymerized catechin and polymerized catechin, although it does not contain stevia extract, the residual rate of carbon dioxide gas in a container-packed carbonated beverage is as follows. Tested. Specifically, the citric acid aqueous solution dissolved in room temperature pure water and the above-described non-polymerized catechin aqueous solution or pure water are mixed so that the final concentration in the container-packed carbonated beverage becomes the concentration shown in Table 6, And it manufactured like the samples 1-6 except having added non-additive carbonated water so that a carbon dioxide gas volume might be set to about 2.1, and the container-packed carbonated drink was obtained (samples 13 and 14).

  Moreover, it replaced with the aqueous solution of a non-polymerization catechin, and was the same as the sample 14 except mixing with the citric acid aqueous solution which melt | dissolved the commercially available black oolong tea (The Suntory Co., Ltd., Oolong tea polymerization polyphenol display value: 70 mg / 350 mL) in the pure water of normal temperature. To obtain a container-packed carbonated drink (sample 15). In addition, the oolong tea polymerization polyphenol density | concentration of the container-packed carbonated drink obtained is estimated to be 0.010 mass% from the display value (70 mg / 350 mL) of black oolong tea.

  About each container-packed carbonated drink (sample) of obtained samples 13-15, it carried out similarly to the test examples 1-3 mentioned above, and measured content of catechins and EGCg, a carbon dioxide volume, and a carbon dioxide residual rate. . The results are shown in Table 6.

  As can be seen from Table 6, in a carbonated carbonated beverage having a carbon dioxide gas volume of 2.1 to 2.2, the residual rate of carbon dioxide gas after 3 hours from opening was significantly increased by adding catechin to the beverage. Increased, that is, degassing of carbon dioxide after opening was suppressed (Samples 13 to 15). This effect was more remarkable in the sample 14 than in the sample 15.

  INDUSTRIAL APPLICABILITY The present invention is useful as a container-packed carbonated beverage in which the escape of carbon dioxide gas is suppressed. In particular, according to the present invention, since carbon dioxide gas can be retained even after non-refrigeration after opening, the container-packed carbonated beverage of the present invention is often left uncooled after opening. It is suitable as a beverage.

Claims (11)

A packaged carbonated beverage containing non-polymer catechins and stevia extract,
The content [C] (% by mass) of the non-polymer catechins is 0.002 to 0.035% by mass,
The ratio [S] / [C] of the content [S] (mass%) of the stevia extract to the content [C] (mass%) of the non-polymer catechins is 0.02 to 5. A packaged carbonated drink.   Content [S] (mass%) of the stevia extract is 0.001-0.05 mass%, The container-packed carbonated drink of Claim 1 characterized by the above-mentioned.   The stevia extract contains rebaudioside A, and the rebaudioside A content [R] (% by mass) relative to the non-polymer catechin content [C] (% by mass). The container-packed carbonated drink according to claim 1 or 2, wherein the ratio [R] / [C] is 0.02 to 5.   The stevia extract contains rebaudioside A, and the content [R] of the rebaudioside A is 0.00096 to 0.048% by mass. The container-packed carbonated drink according to any one of 3 above.   The non-polymer catechins contain epigallocatechin gallate, and the ratio of the stevia extract content [S] (mass%) to the epigallocatechin gallate content [E] (mass%). [S] / [E] is 0.03-7, The container-packed carbonated drink according to any one of claims 1 to 4 characterized by things.   The non-polymer catechins contain epigallocatechin gallate, and the content [E] (mass%) of the epigallocatechin gallate is 0.0014 to 0.026 mass%. The container-packed carbonated drink according to any one of claims 1 to 5.   It further contains polymerized catechin, and the ratio [P] / [C] of the content [P] (mass%) of the polymerized catechin to the content [C] (mass%) of the non-polymer catechins is 0.25. The container-packed carbonated drink according to any one of claims 1 to 6, wherein:   The container-packed carbonated drink according to any one of claims 1 to 7, wherein the gas volume [G] of the carbon dioxide gas is 1.8 to 4.0. A method for producing a packaged carbonated beverage containing non-polymer catechins and stevia extract,
The content [C] (% by mass) of the non-polymer catechins is 0.002 to 0.035% by mass,
And the ratio [S] / [C] of the content [S] (mass%) of the stevia extract to the content [C] (mass%) of the non-polymer catechins is 0.02-5. In addition,
A method for producing a container-packed carbonated beverage characterized by adjusting the content [C] of the non-polymer catechins and the content [S] of the stevia extract. A method for retaining carbon dioxide in a container-packed carbonated beverage,
The content [C] (% by mass) of non-polymer catechins is 0.002 to 0.035% by mass,
And the ratio [S] / [C] of the content [S] (mass%) of the stevia extract to the content [C] (mass%) of the non-polymer catechins is 0.02-5. ,
A method for retaining carbon dioxide in a container-packed carbonated beverage, comprising adjusting the content [C] of the non-polymer catechins and the content [S] of the stevia extract.   A method for retaining carbon dioxide in a container-packed carbonated beverage, wherein the rebaudioside A content [R] (mass%) is 0.00096 to 0.048 mass%. Content [R] is adjusted, The carbon dioxide holding method in the container-packed carbonated drink characterized by the above-mentioned.