JP2013000011A - PACKAGED CARBONATED BEVERAGE ADJUSTED TO HAVE NEUTRAL pH RANGE - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a favorably palatable and quality packaged carbonated beverage retaining foam-bursting feeling specific to a carbonated beverage and modified stimulation of carbon dioxide, further retaining flavor/color inherent in the beverage, and suppressed in multiplication of microorganisms to retain storability of the beverage: and to provide a method for producing the packaged carbonated beverage.SOLUTION: The packaged carbonated beverage is produced by pressing carbon dioxide into carbonated beverage raw material liquid containing nutritional elements derived from plants and animals, and charging the carbonated beverage liquid into a package. Specifically, the packaged carbonated beverage is produced by pressing carbon dioxide into carbonated beverage raw material liquid which is adjusted to have pH 4.6-8.0 and contains the nutritional elements derived from plants and animals, and charging the carbonated beverage liquid into which the carbonated beverage liquid is dissolved so as to have a carbon dioxide content of 0.46-0.74 wt.%, into the package to retain harmony between quality foam-bursting feeling and moderation of gas feeling. In the production of the carbonated beverage, the carbonated beverage liquid is charged into the package via aseptic charge for charging the carbonated beverage liquid into the package under sterile conditions.

Description

  The present invention adjusts the pH of a carbonated beverage liquid to a specific neutral range and adjusts the carbon dioxide gas to be injected and dissolved to a specific carbon dioxide content in the production of a container-packed carbonated beverage containing nutrients derived from animals and plants. Furthermore, the present invention relates to a container-packed carbonated beverage that retains the harmony between the foaming sensation and the relaxation of the gas feeling, the flavor, and the storage stability by filling the carbonated beverage liquid in a beverage container, and a method for producing the same.

  Carbonated beverages are soft drinks in which carbon dioxide gas is injected into the beverage liquid, and carbon dioxide gas is absorbed into the beverage liquid in a supersaturated manner. It is a highly tasteful beverage that you can enjoy. With the recent diversification of consumer preferences, the taste of carbonated beverages has also diversified, and nowadays there are a variety of flavoring ingredients such as fruit juice, milk ingredients, vitamins and extracts, addition of nutritional ingredients, and addition of flavoring substances. A variety of carbonated drinks are available. In carbonated beverages, it is known that the nature of foam has an important influence on the taste and refreshing feeling when drinking. In other words, the feeling of foam is one of the major factors that form the characteristics of carbonated beverages.For example, the size of foam that is formed affects the throat that is felt when passing through the throat. It is said to have a good feeling of gas.

  In carbonated beverages, the presence of foam in the beverage is an important factor in the taste of the throat, so good foam formation and stable foam persistence, that is, foam retention, is the ability to drink carbonated beverages. It is an important factor in sustaining the refreshing feeling of time. Conventionally, in a carbon dioxide-containing beverage, emphasis has been placed on the formation of foam, but the foam diameter formed is large and rough over the throat, which is not necessarily preferable in terms of refreshing feeling. Thus, conventionally, in the production of a carbon dioxide-containing beverage, a device has been devised for forming fine bubbles at the time of drinking and for improving the feeling over the throat. That is, various foaming agents for producing carbonated beverages and foam retention agents have been disclosed for the purpose of promoting the formation of stable foam or imparting long-lasting foam stability. .

Since carbonated beverages create unique flavors by stimulating the inclusion and dissolution of carbon gas, the pressure of carbon dioxide in carbonated beverages is an important factor in the taste of beverages over the throat. Conventionally, in the production of each carbonated beverage, the taste is adjusted by gas pressure and additive components. For example, in Japanese Patent Laid-Open No. 10-136953, the carbon dioxide gas pressure in the container is set to a carbon dioxide gas pressure such as a gauge pressure of 1.5 to 3.0 kg / cm ² , and a high pressure such as erythritol and stevia or aspartame is used. A packaged carbonated beverage containing a sweetness sweetener to balance the pungent taste of carbon dioxide and the carbonated taste is disclosed. Japanese Patent Application Laid-Open No. 2010-142129 discloses that a high gas pressure carbonated beverage having a gas pressure of 2.0 to 5.0 kg / cm ² contains polymerized catechin, caffeine and a high sweetness degree sweetener, and carbon dioxide gas. A packaged carbonated beverage is disclosed in which the feeling of bubbles is improved, the stimulation of carbonic acid, the off-flavor and bitterness of high-intensity sweeteners are suppressed. These are intended to improve the bubble feeling of carbon dioxide gas by the gas pressure of carbonated beverages, and at that time, the balance of taste is aimed at by the blended components, but the beverage itself has restrictions on the blended components, and the specific Limited to taste carbonated drinks.

  Japanese Patent Application Laid-Open No. 2010-68749 discloses a low gas pressure carbonated beverage by adding a pungent substance such as capsicum extract, ginger extract, capsaicin at a concentration less than 1/10 of the pungent threshold and less than the pungent threshold. Disclosed is a method for maintaining the carbonic acid feeling. However, this method is also limited to carbonated beverages having a specific taste. Carbonated beverages create a unique flavor by stimulation by enclosing / dissolving carbon gas, but depending on the composition, there are cases where the gas pressure at the time of filling the container must be kept low. In such a case, the method as described above is disclosed, but the beverage itself is limited. Also, carbonated drinks are not preferred for some people because of the irritation and sourness of carbon gas, and carbonated drinks may not be drinkable. For this reason, it is conceivable to reduce the gas volume of carbon dioxide gas as a conventional technique. However, if the gas volume is reduced, the stimulation of bubbles that are repelled is weakened, and the taste is not favorable. In addition, when the gas volume is low, the volatilization of carbon dioxide gas is quick, and there is a problem that the shelf life is shortened or the flavor is lowered after opening. Furthermore, the bacteriostatic action of harmful microorganisms caused by carbon dioxide gas is weakened, and there is a problem that the quality of the beverage cannot be maintained.

  On the other hand, according to the Japanese Food Sanitation Law, beverages having a pH of 4.0 or higher require stronger sterilization than beverages having a pH of less than 4.0. Further, for those having a pH of 4.6 or higher and a water activity exceeding 0.94, stronger sterilization is required. Therefore, as sterilization in such a case, retort sterilization is performed in which sterilization is performed at a high temperature and high pressure after filling a beverage container. However, in carbonated beverages, it is difficult to perform sterilization with strength such as retort sterilization. In order to suppress the growth of these microorganisms, a pH in the range of pH 2.5 to 4.0 is usually employed (Japanese Patent Laid-Open Nos. 7-123921 and 7-170951). Moreover, in the carbon dioxide gas containing drink of a specific composition, pH of a container stuffed drink may be adjusted to 4.0 or more. For example, in JP 2009-55906 A, pH 3.0 to 5.1 is adopted, and in JP 2009-247215 A, pH 2 to 6 is adopted.

  Japanese Patent Application Laid-Open No. 2005-185226 discloses that the pH is adjusted to 4.6 to 6.5 in order to suppress precipitation of milk protein in the production of a carbonated beverage containing milk. These carbonated beverages have been shown to be adjusted to pH 4.0 or higher, but the basic tone is pH adjustment in the acidic pH range, and the subject of the invention is prevention of milk protein coagulation. When adjusting the pH of the carbonated beverage to an acidic region, addition of a sour agent or the like is performed. However, the addition of the sour agent or the like may deteriorate the appearance and quality of the beverage. For example, in carbonated beverages containing ingredients such as green tea and coffee, when adding an appropriate acidity, the acid is added to lower the pH and the pH is adjusted, but by adding the acidulant, the pH is lowered. There are problems such as the occurrence of precipitation and flocs, and increased harm such as deterioration of color.

  On the other hand, in recent years, in filling containers such as beverages, aseptic filling is known in which a beverage is filled into a container at room temperature in a completely aseptic state (Japanese Patent Laid-Open No. 2002-326692, Japanese Patent Laid-Open No. 2004-10076, and Japanese Patent Laid-Open No. 2004-10076). 2008-168930). Further, an aseptic filling apparatus for carbonated drinks is also disclosed (Japanese Patent Laid-Open No. 2010-42833). These filling methods are advantageously applied particularly in the production of beverages in which it is difficult to use retort sterilization in which beverages are sterilized at high temperature and high pressure after filling the beverage containers.

Japanese Patent Application Laid-Open No. 7-123921. JP-A-7-170951. JP-A-10-136953. JP 2002-326692 A. Japanese Patent Laid-Open No. 2004-10076. JP-A-2005-185226. Japanese Patent Application Laid-Open No. 2008-168930. JP 2009-55906 A. JP 2009-247215 A. Unexamined-Japanese-Patent No. 2010-42833. JP 2010-68749 A. JP2010-142129A.

  It is an object of the present invention to maintain a bubble repellency unique to carbonated beverages and a stimulation of modified carbon dioxide gas in a container-packed carbonated beverage, further maintain the original flavor and color of the beverage, and propagate microorganisms. It is providing the container-packed carbonated drink containing the nutrient derived from the animals and plants which has favorable palatability | preference and quality which hold | maintained the preservation | save of a drink, and its manufacturing method.

  In order to solve the above-mentioned problems, the present inventor maintains the foam sensation unique to carbonated drinks and the stimulation of modified carbon dioxide gas, further maintains the original flavor and color of the drink, and propagates microorganisms. In the production of container-packed carbonated drinks containing nutrients derived from animals and plants, the pH of carbonated drink liquid is specified in a neutral region. In addition, the carbon dioxide gas to be injected and dissolved is adjusted to a specific carbon dioxide content, and the carbonated beverage liquid is filled into a beverage container by aseptic filling such as aseptic filling. Keeps the sensation of smoothness and smooth, high-quality carbon dioxide, and prevents deterioration of the original flavor and color tone of the beverage by avoiding high-temperature sterilization such as retort sterilization and pH reduction due to the addition of acidulants. And aseptic The Hama, to prevent the growth of microorganisms, found that it is possible to manufacture a packaged carbonated beverage holding shelf stability of the beverage, thereby completing the present invention.

  That is, the present invention adjusts the pH to 4.6 to 8.0 in a container-packed carbonated drink produced by press-fitting carbon dioxide into a carbonated drink raw material liquid containing nutrients derived from animals and plants and filling the carbonated drink liquid in a container. Filled into a container with carbonated beverage liquid in which carbon dioxide gas is injected into a carbonated beverage raw material liquid containing nutrients derived from animals and plants and dissolved so that the carbon dioxide gas content is 0.46 to 0.74% /% by weight. By doing so, it is composed of a carbonated beverage packed in a container that retains harmony between the feeling of foam bubbling and the relaxation of gas feeling, flavor, color tone, and storage stability.

  So far, carbonated beverages have created unique flavors by stimulating by enclosing and dissolving carbon dioxide gas. However, there is a case where the stimulation of carbon dioxide gas is rough over the throat, or the stimulation and sourness of carbon dioxide gas is not preferable for some people, and carbonated drinks cannot be taken, and various countermeasures have been taken. As a countermeasure for this, it is conceivable to reduce the gas volume (gas vol.) Of carbon dioxide gas. However, if the gas volume is lowered, the stimulation of bubbles that are repelled is weakened, and the flavor is not favorable. In addition, when the gas volume is low, the carbon dioxide gas is volatilized quickly, resulting in a problem that the shelf life is shortened or the flavor is lowered after opening. Furthermore, the bacteriostatic action of harmful microorganisms caused by carbon dioxide is weakened, resulting in a problem that quality stability cannot be maintained. As a countermeasure, conventionally, in carbonated beverages, an acidulant is added, and an acidic pH of less than 4.0 is usually used. However, not only the influence of the acidulant on the taste but also the appearance of the beverage It became a problem leading to quality deterioration. For example, when adding moderate acidity to beverages such as green tea and coffee, acidity is added to lower the pH to produce a flavor, but lowering the pH causes precipitation and flock, resulting in poor color tone, etc. There were problems such as increased harm.

  Therefore, in the present invention, as described above, in the production of a container-packed carbonated drink containing animal and plant-derived nutrients, the pH of the carbonated drink liquid is adjusted to a specific neutral range, and the carbon dioxide gas to be injected and dissolved is specified. By adjusting to the carbon dioxide content, the carbon dioxide gas volume necessary to maintain a good foam repellency is maintained and the unique stimulation of carbon dioxide is modified to provide a good foam sensation. And succeeded in retaining smooth and good quality carbon dioxide stimulation. Furthermore, in order to prevent the growth of microorganisms and maintain the storability of the beverage by making it a carbonated beverage in the neutral range, an aseptic filling method is adopted, and high temperature sterilization such as retort sterilization and acidulant In addition to avoiding a decrease in pH due to the addition of sucrose, it has succeeded in producing a carbonated carbonated beverage that suppresses deterioration of the original flavor and color tone of the beverage and retains the storage stability of the beverage.

  In the production of a container-packed carbonated drink containing nutrients derived from animals and plants of the present invention, the carbonated drink raw material liquid is adjusted to pH 4.6 or more and 8.0 or less. Dipotassium phosphate, disodium phosphate, trisodium phosphate, tripotassium phosphate, sodium citrate, sodium lactate, sodium gluconate, potassium gluconate, disodium succinate, sodium malate, sodium tartrate, sodium bicarbonate, It can be carried out by adding one or two or more alkaline pH adjusters consisting of sodium glutamate, calcium lactate, and calcium gluconate.

  In adjusting the pH of the carbonated beverage raw material liquid in the present invention, the pH of the carbonated beverage raw material liquid is adjusted from citric acid, phosphoric acid, lactic acid, malic acid, tartaric acid, acetic acid, fumaric acid, phytic acid, vitamin C and the like. It can carry out by adding 1 or 2 or more of the acidic pH adjuster which becomes. The filling of the carbonated beverage liquid in the container-packed carbonated beverage of the present invention into the container was carried out by adjusting the pH, press-fitting the carbon dioxide gas into the carbonated beverage raw material liquid so as to have a predetermined carbon dioxide content, and dissolving it. The carbonated beverage liquid is filled by filling the container, and aseptic filling of the carbonated drink liquid into the container can be performed by aseptic filling.

  Containerized carbonated beverages containing nutrients derived from animals and plants of the present invention include coffee, tea, green tea, oolong tea, grains, fruits or juices and extracts thereof, vegetables or juices and extracts thereof, seeds or It can be applied to carbonated beverages based on juices and extracts, amino acids, soy milk, and vitamins, and maintains harmony between high-quality foam bounce and ease of gas, flavor, color and preservation. The container-packed carbonated drink can be provided.

  That is, the present invention specifically relates to (1) a container-packed carbonated drink produced by press-fitting carbon dioxide gas into a carbonated drink raw material liquid containing nutrients derived from animals and plants, and packing the carbonated drink liquid in a container. Carbonated beverages obtained by injecting carbon dioxide into a carbonated beverage raw material liquid containing animal and plant-derived nutrients adjusted to 8.0 or less and dissolved so that the carbon dioxide content is 0.46 to 0.74% /% by weight. Packed carbonated drink characterized by filling the container with the liquid, and (2) nutrients derived from animals and plants are coffee, tea, green tea, oolong tea, cereals, fruits or juices and extracts thereof, vegetables or juices thereof The soup and extract, the seed or the juice or extract thereof, amino acids, soy milk, dairy products, vitamins, and the carbonated beverage packed in a container according to the above (1) or (3) Adjust pH with diphosphate Lithium, disodium phosphate, trisodium phosphate, tripotassium phosphate, sodium citrate, sodium lactate, sodium gluconate, potassium gluconate, sodium succinate, sodium malate, sodium tartrate, sodium bicarbonate, sodium glutamate , Calcium lactate, and calcium gluconate 1 or 2 or more alkaline pH adjusters are added to the container-packed carbonated beverage according to (1) or (2), or (4) carbonic acid It consists of a container-packed carbonated drink according to any one of the above (1) to (3), wherein the beverage is performed by aseptic filling into a container.

  Further, the present invention provides (5) a method for producing a carbonated beverage by filling carbonic acid gas into a carbonated beverage raw material solution containing nutrients derived from animals and plants, and filling the carbonated beverage solution into a container, and has a pH of 4.6 or more and 8 Carbonated beverage liquid in which carbon dioxide gas is injected into a carbonated beverage raw material liquid containing animal and plant-derived nutrients adjusted to 0.0 or less and dissolved so that the carbon dioxide content is 0.46 to 0.74% /% by weight. In a container-packed carbonated drink according to (5), wherein the container-filled carbonated drink is produced by aseptic filling of the container with (6) a carbonated drink liquid. In a production method and (7) a container-packed carbonated drink produced by filling carbonic acid gas into a carbonated drink raw material liquid containing nutrients derived from animals and plants, and packing the carbonated drink liquid in a container, the pH is 4.6 or more and 8.0 or less. Nutrients derived from adjusted animals and plants The carbonated beverage liquid, in which carbon dioxide gas is injected into the carbonated beverage raw material liquid and dissolved so that the carbon dioxide content is 0.46 to 0.74% /% weight, is filled in the container. It consists of a method of maintaining the harmony, flavor and storage stability of high-quality foam easing and gas easing.

  The present invention adjusts the pH of a packed carbonated beverage liquid containing nutrients derived from animals and plants to a specific neutral range, adjusts the carbon dioxide gas to be injected and dissolved to a specific carbon dioxide content, and fills the beverage container By doing so, a container-packed carbonated beverage that retains a good foam repellency and smooth and high-quality carbon dioxide gas stimulation is provided.

  The present invention is a container-packed carbonated drink manufactured by press-fitting carbon dioxide into a container-packed carbonated drink raw material liquid containing nutrients derived from animals and plants, and packing the carbonated drink liquid into a container, and is adjusted to pH 4.6 or more and 8.0 or less. Then, carbonic acid beverage is injected into a carbonated beverage raw material solution containing nutrients derived from animals and plants, and the carbonated beverage solution dissolved so that the carbon dioxide content is 0.46 to 0.74% /% weight is put in a container. By filling, it consists in producing a container-packed carbonated beverage that retains the feeling of foam bubbling with high quality and the smooth and good quality of carbon dioxide stimulation.

  In the production of the carbonated beverage packed in the container of the present invention, the above conditions are adopted for the adjustment of the pH of the carbonated beverage liquid, the amount of carbon dioxide to be injected, and the filling method of the carbonated beverage liquid. The production raw materials, production means, and production conditions of carbonated beverages are not particularly different from known production raw materials, production means, and production conditions for carbonated beverages. For example, as a raw material for producing carbonated beverages, coffee, black tea, green tea, oolong tea, cereals, fruits or juices and extracts thereof, vegetables or juices and extracts thereof, seeds or juices and extracts thereof, amino acids, soy milk In addition, addition of stabilizers such as addition of flavoring ingredients such as vitamins, addition of nutritional ingredients, and addition of flavoring substances, production raw materials used as production raw materials for known carbonated beverages can be used. Moreover, the manufacturing means and manufacturing conditions of a carbonated beverage can also use the manufacturing means and manufacturing conditions of a well-known carbonated beverage. For example, known means and processing conditions can be adopted as means such as preparation of a raw material solution of carbonated beverage, heat sterilization, press-fitting of carbon dioxide gas, and processing conditions.

  In the production of the container-packed carbonated drink of the present invention, the carbonated drink liquid to be packaged is a carbonated drink raw material liquid adjusted to pH 4.6 to 8.0, more preferably pH 6.5 to 7.5. Prepared. In adjusting the pH of carbonated beverages, generally the pH of carbonated beverages is measured by measuring the liquid from which carbon dioxide gas has been removed, and the pH of the beverage is accurately measured and adjusted by this method. Can do. Therefore, in the present invention, the pH of the carbonated beverage can be adjusted by adjusting the pH of the carbonated beverage raw material liquid.

  In the present invention, the adjustment of pH is performed by adjusting dipotassium phosphate, disodium phosphate, trisodium phosphate, tripotassium phosphate, sodium citrate, sodium lactate, sodium gluconate, potassium gluconate, disodium succinate, apple It can be carried out by adding one or more alkaline pH adjusters consisting of sodium acid, sodium tartrate, sodium bicarbonate, sodium glutamate, calcium lactate and calcium gluconate. In addition, if necessary, the pH of the carbonated beverage raw material liquid is adjusted to 1 or 1 of an acidic pH adjuster comprising citric acid, phosphoric acid, lactic acid, malic acid, tartaric acid, acetic acid, fumaric acid, phytic acid, vitamin C and the like. It can carry out by adding 2 or more.

In the production of the container-packed carbonated drink of the present invention, the carbonated drink liquid to be packed in the container is carbonic acid in which carbon dioxide gas is injected and dissolved so that the carbon dioxide content is 0.46 to 0.74% /% weight. Drinking liquid can be used. According to the Japanese Agricultural Standards, the pressure of carbon dioxide to be injected is: “At 20 ° C, the gas pressure of the sample is measured using a gas pressure gauge, and the gas pressure gauge is opened once. Is removed, the life is closed again, the bottle is shaken, and the value when the pointer reaches a certain position is expressed in kg / cm ² . It can also be measured using a commercially available mechanical carbon dioxide pressure measuring instrument. For example, a gas volume measuring device (GVA-500, manufactured by Kyoto Electronics Industry Co., Ltd.) may be used.

  In the production of the carbonated beverage packed in the container of the present invention, the carbonated beverage liquid can be sterilized after filling the container. However, in carbonated beverages, the internal pressure of the container is significantly increased by heating, and a pressure resistant or heat resistant container that can withstand this sterilization strength is used. Since it may be necessary, the filling of the carbonated beverage liquid into the beverage container is preferably performed under aseptic conditions using a sterilized carbonated beverage raw material liquid and aseptic carbon dioxide. The aseptic filling can be performed by an aseptic filling method. A known method can be used as the aseptic filling method. For example, it can be performed using a known aseptic filling apparatus for carbonated beverages (Japanese Patent Laid-Open No. 2010-42833).

  The container-packed carbonated drink containing the nutrients derived from animals and plants of the present invention can apply various flavor components as nutrients derived from animals and plants. For example, suitable flavors include coffee, black tea, green tea, oolong tea, cereals, fruits or juices and extracts thereof, vegetables or juices and extracts thereof, seeds or juices and extracts thereof, amino acids, soy milk, cola , Chocolate, dairy products and mixtures thereof. As a particularly preferable source of nutrients derived from animals and plants, coffee, black tea, or green tea can be mentioned.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further more concretely, this invention is not limited to these Examples.

  [Test Example 1: Carbonated beverage specified by pH]

<Test method>
Hot water was added to 500 g of coffee beans, and about 5000 g was extracted. After extraction, the obtained filtrate was made up to 5000 g with ion-exchanged water to obtain a coffee extract. 50 g of sugar and 0.5 g of fragrance were added to 500 g of the obtained extract. Using this solution, citric acid or trisodium phosphate was used, the pH was adjusted to 7 patterns as shown in Table 1, and 1000 g of beverages added so that the carbon dioxide gas content was 0.50% /% weight respectively. Was prepared. Sensory evaluation was performed by five panelists trained on the prepared beverage. The evaluation is as follows: (i) A feeling of harmony between foam sensation and relaxation of gas sensation, and (ii) Comprehensive flavor as coffee (flavor aptitude) ) Was evaluated relative. Moreover, when the pH after removing carbon dioxide in various beverages was measured, it was the same as the pH in Table 1 before the addition of carbon dioxide.

<Evaluation criteria>
The evaluation criteria for each item are as follows:
(I) Harmony of bubble sensation and gas feeling ++++ Very effective.
++ Has an effect.
+ Somewhat effective.
± Effective but weak.
-No effect.
(Ii) Flavor aptitude +++ Very good.
++ Good.
+ Somewhat good.
± normal.
-Defect.

<Result>
The results are shown in Table 1.

  [Test Example 2: Carbonated beverage specified by carbon dioxide content]

<Test method>
Hot water was added to 500 g of coffee beans, and about 5000 g was extracted. After extraction, the obtained filtrate was made up to 5000 g with ion-exchanged water to obtain a coffee extract. 50 g of sugar and 0.5 g of fragrance were added to 500 g of the obtained extract. Using this liquid, using trisodium phosphate, adjusting the pH to 6.5 to 7.5, and preparing 1000 g of various beverages to which carbon dioxide was added so as to have 5 patterns of carbon dioxide content as shown in Table 2. . Sensory evaluation was performed by five panelists trained on the prepared beverage. The evaluation is that test zone 7 that feels a relatively strong gas feeling is (i) a harmony between the feeling of foam bubbling and the relaxation of the gas feeling, and (ii) the overall flavor (flavoring) as a carbonated beverage. The suitability) was evaluated relative. The evaluation criteria are the same as in Test Example 1.

<Result>
The results are shown in Table 2.

  [Test Example 3: Carbonated beverage with defined pH adjustment method]

<Test method>
Hot water was added to 500 g of coffee beans, and about 5000 g was extracted. After extraction, the obtained filtrate was made up to 5000 g with ion-exchanged water to obtain a coffee extract. 50 g of sugar and 0.5 g of fragrance were added to 500 g of the obtained extract. Using this solution, dipotassium phosphate, disodium phosphate, trisodium phosphate, tripotassium phosphate, sodium citrate, sodium lactate, sodium gluconate, potassium gluconate, disodium succinate, sodium malate, tartaric acid Use sodium, sodium bicarbonate, sodium glutamate, calcium lactate, calcium gluconate, adjust the pH as shown in Table 3, and add carbon dioxide to a carbon dioxide content of 0.50% /% by weight 1000 g of various beverages were prepared.

<Evaluation criteria>
Based on the added amount, (iii) pH increase efficiency (good adjustment efficiency) was confirmed. In addition, sensory evaluation was performed by five panelists trained on the beverage. The evaluation was made with trisodium phosphate, which has been confirmed to be effective. (I) A feeling of harmony between foam sensation and gas feeling, (ii) Flavor aptitude, (iii) pH The relative efficiency was evaluated. The evaluation criteria of (iii) are shown below.
The evaluation criteria of (i) and (ii) are the same as in Test Example 1.
(Iii) pH increase efficiency +++ The pH is very likely to increase.
++ The pH tends to rise slightly.
+ Increases pH.
± The pH is difficult to increase.
-The pH does not increase.

<Result>
The results are shown in Table 3.

  [Test Example 4: Containerized carbonated beverages whose beverages are coffee, black tea, green tea]

<Test method>
Beverages mainly composed of coffee, black tea, green tea, milk, fruit juice, and amino acids were prepared, and it was confirmed whether each had the same effect.

  (A) The carbonated drink which has coffee as a main component added hot water with respect to 500 g of coffee beans, and extracted about 5000 g. After extraction, the obtained filtrate was made up to 5000 g with ion-exchanged water to obtain a coffee extract. 50 g of sugar and 0.5 g of fragrance were added to 500 g of the obtained extract. Using this solution, adjusting the pH to 6.5 to 7.5 using sodium hydrogen carbonate, and producing 1000 g of beverage with carbon dioxide added so that the carbon dioxide content in the beverage is 0.50% /% weight. did. On the other hand, a beverage adjusted to pH 3.5 to 4.5 using citric acid was prepared.

  (B) A carbonated beverage mainly composed of black tea was extracted by adding 1500 g of hot water to 60 g of black tea leaves. The obtained filtrate was made up to 2000 g with ion-exchanged water, centrifuged, and a black tea extract was obtained. 40 g of sugar and 0.5 g of fragrance were added to 200 g of the obtained extract. Using this solution, adjusting the pH to 6.5 to 7.5 using sodium hydrogen carbonate, and producing 1000 g of beverage with carbon dioxide added so that the carbon dioxide content in the beverage is 0.50% /% weight. did. On the other hand, a beverage adjusted to pH 3.5 to 4.5 using citric acid was prepared.

  (C) A carbonated beverage mainly composed of green tea was extracted by adding 2500 g of hot water to 80 g of green tea leaves. The obtained extract was made up to 3000 g with ion-exchanged water and centrifuged to obtain a green tea extract. A fragrance | flavor 0.5g was added with respect to the obtained extract 200g. Using this liquid, sodium bicarbonate was used, the pH was adjusted to 6.5 to 7.5, and beverage 1000 g with carbon dioxide added so that the content of carbon dioxide in the beverage was 0.50% /% by weight. Was made. On the other hand, a beverage adjusted to pH 3.5 to 4.5 using citric acid was prepared.

  (D) The carbonated drink which has milk as a main component added 60g of sugar, 6g of skim milk powder, and 0.5g of fragrance | flavor with respect to 160g of milk. An appropriate amount of stabilizer was added for the purpose of product quality. Using this solution, adjusting the pH to 6.5 to 7.5 using sodium hydrogen carbonate, and producing 1000 g of beverage with carbon dioxide added so that the carbon dioxide content in the beverage is 0.50% /% weight. did. On the other hand, a beverage adjusted to pH 3.5 to 4.5 using citric acid was prepared.

  (E) The carbonated drink which has fruit juice as a main component added 0.5g of fragrance | flavor with respect to the liquid adjusted to 100% of fruit juice using mango juice, peach juice, and pineapple juice. Using this solution, adjusting the pH to 6.5 to 7.5 using sodium hydrogen carbonate, and producing 1000 g of beverage with carbon dioxide added so that the carbon dioxide content in the beverage is 0.50% /% weight. did. On the other hand, a beverage adjusted to pH 3.5 to 4.5 using citric acid was prepared.

  (F) The carbonated beverage which has an amino acid as a main component added 5g of dietary fiber and 0.5g of fragrance | flavor with respect to 5g of L-citrulline. Using this solution, adjusting the pH to 6.5 to 7.5 using sodium hydrogen carbonate, and producing 1000 g of beverage with carbon dioxide added so that the carbon dioxide content in the beverage is 0.50% /% weight. did. On the other hand, a beverage adjusted to pH 3.5 to 4.5 using citric acid was prepared.

  Sensory evaluation was performed by five panelists trained on the beverage. In the evaluation, the pH that gives a relatively high feeling of gas is acidic, while (i) the feeling of harmony between the foaming feeling and the relaxation of gas feeling is felt, and (ii) the flavor aptitude is relatively evaluated. The evaluation criteria are the same as in Test Example 1.

<Result>
The results are shown in Table 4.

  [Test Example 5: Effect of pH adjustment with carbon dioxide on product quality]

<Test method>
Hot water was added to 500 g of coffee beans, and about 5000 g was extracted. After extraction, the obtained filtrate was made up to 5000 g with ion-exchanged water to obtain a coffee extract. 50 g of sugar and 0.5 g of fragrance were added to 500 g of the obtained extract. Using this solution, the pH was adjusted to 6.5 to 7.5 using trisodium phosphate. The liquid was filled in a PET resin container under aseptic conditions using UHT, and finally 1000 g of beverage to which carbon dioxide was added so that the content of carbon dioxide in the beverage was 0.50% /% weight was prepared. . On the other hand, the drink adjusted using citric acid so that it might become pH equivalent to the above-mentioned sample, without enclosing carbon dioxide was produced. The beverage was stored under the temperature conditions as described, and changes in product appearance over time were confirmed. In the evaluation, the carbon dioxide gas was not encapsulated and the encapsulated one was compared, and the amount of precipitation generated and the dispersibility of the precipitation were compared and evaluated.

<Evaluation criteria>
(Iv) Evaluation criteria for the occurrence of precipitation are shown below:
++ A lot of precipitation occurs.
+ Precipitation occurs.
± Slight precipitation occurs.
-There is no precipitation.
(V) The criteria for evaluating the dispersibility of the precipitate are as follows:
++ Very low dispersibility ++ Low dispersibility + Slightly dispersible ± High dispersibility − Very high dispersibility

<Result>
The results are shown in Table 5.

  The present invention adjusts the pH of a carbonated beverage liquid containing nutrients derived from animals and plants to a specific neutral range, adjusts the carbon dioxide gas to be injected and dissolved to a specific carbon dioxide content, and fills the beverage container Thus, a container-packed carbonated beverage that retains a good foam repellency and smooth and high-quality carbon dioxide gas stimulation is provided.

Claims (7)

  In a container-packed carbonated drink produced by filling carbonic acid gas into a carbonated drink raw material liquid containing animal and plant-derived nutrients and then packing the carbonated drink liquid into a container, nutrients derived from animals and plants adjusted to pH 4.6 or more and 8.0 or less Carbonated gas is injected into the carbonated beverage raw material solution, and the container is filled with a carbonated beverage solution dissolved so that the carbon dioxide content is 0.46 to 0.74% /% by weight. Containerized carbonated drink.   Nutrients derived from animals and plants are coffee, black tea, green tea, oolong tea, cereals, fruits or juices and extracts thereof, vegetables or juices and extracts thereof, seeds or juices and extracts thereof, amino acids, soy milk, dairy products, The container-packed carbonated drink according to claim 1, which is a vitamin.   Adjustment of pH of carbonated beverage raw material liquid, dipotassium phosphate, disodium phosphate, trisodium phosphate, tripotassium phosphate, sodium citrate, sodium lactate, sodium gluconate, potassium gluconate, sodium succinate, The method according to claim 1 or 2, wherein one or more alkaline pH adjusters comprising sodium malate, sodium tartrate, sodium bicarbonate, sodium glutamate, calcium lactate, and calcium gluconate are added. Containerized carbonated drink.   The container-packed carbonated drink according to any one of claims 1 to 3, wherein the carbonated drink liquid is aseptically filled into a container.   In a method for producing a carbonated beverage by filling carbonic acid gas into a carbonated beverage raw material solution containing nutrients derived from animals and plants, and filling the carbonated beverage solution into a container, the animal and plant origin adjusted to pH 4.6 or more and 8.0 or less That the carbonated beverage liquid in which the carbon dioxide gas was injected into the carbonated beverage raw material liquid containing the nutrients and dissolved so that the carbon dioxide gas content was 0.46 to 0.74% /% by weight was filled in the container. A method for producing a containerized carbonated drink characterized by the above.   6. The method for producing a carbonated carbonated drink according to claim 5, wherein the carbonated drink liquid is aseptically filled into a container.   In a container-packed carbonated drink produced by filling carbonic acid gas into a carbonated drink raw material liquid containing animal and plant-derived nutrients and then packing the carbonated drink liquid into a container, nutrients derived from animals and plants adjusted to pH 4.6 or more and 8.0 or less Carbonated gas is injected into the carbonated beverage raw material solution, and the container is filled with a carbonated beverage solution dissolved so that the carbon dioxide content is 0.46 to 0.74% /% by weight. A method of maintaining the harmony, flavor and storage stability of high-quality foam easing and gas easing.