JP2014138609A - Container-packed sparkling beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a container-packed sparkling beverage having a moderated acidic flavor, and an excellent smooth feeling in the throat at even sweating, and thus useful as a beverage for quenching thirst when water is desired.SOLUTION: A container-packed sparkling beverage contains (A) proteins derived from cereal grain, (B) potassium and (C) a forming agent, percentage of (D) a peptide having a molecular weight of 5000 or less in the component (A) is 70 to 100 mass%, a ratio of the content mass between the component (D) and the component (B), (D)/(B), is 15 to 300, the content of the component (B) is 5 to 40 mg in 100 g of the beverage, the content of the component (D) is 100 to 3000 mg in 100 g of the beverage, pH is 3 to 4 by adjusting pH with (G) an acidifier, and (A1) proteins derived from malt and (A2) proteins derived from soybeans are contained as the component (A).

Description

  The present invention relates to a packaged sparkling beverage.

  A carbonated beverage is a highly palatable beverage that nurtures a refreshing feeling and a refreshing feeling due to irritation in the oral cavity and a feeling of irritation when passing through the throat (over the throat) during and after drinking. Acidic and sweeteners are sometimes added to carbonated beverages to add flavor, but if you drink such carbonated beverages when you want moisture, such as when you sweat, it is strong against the throat due to acidity. It feels irritating and it is difficult to drink, and the sweetness tends to leave a feeling of being caught in the throat and an unpleasant sensation in the aftertaste.

  Moreover, the technique which provided the persistence of foaming and foam like beer by adding saponin is proposed (patent document 1). On the other hand, since saponin has a bitter taste, there is a technique for combining saponin and an oligosaccharide to improve a decrease in flavor (Patent Document 2), but the persistence of foam was insufficient. Therefore, for example, a sparkling beverage containing a collagen peptide having an average molecular weight of 20000 or less and saponin has been proposed (Patent Document 3).

Japanese Patent Application Laid-Open No. 60-126065 JP-A-5-38275 JP 2009-247237 A

However, although the effervescent beverage has improved foaming and foam retention, it is not sufficient as a thirsty beverage to drink when it wants moisture, because it does not have enough thirst when sweating, and thirst is hard to settle. It was not suitable.
Accordingly, an object of the present invention is to provide a packaged sparkling beverage that is useful as a thirsty beverage to drink when sweating and wanting moisture, because the throat feel is good and the sourness is alleviated. .

  As a result of various investigations in view of the above problems, the present inventor has included a protein derived from plant material in a sparkling beverage and the ratio of a specific peptide in the protein, the mass ratio of the peptide and the specific component, and pH Is controlled within a specific range, sourness is alleviated, the throat feels good even when sweating, and a packaged sparkling beverage suitable as a thirsty beverage to drink when sweating and wanting moisture It was found that it can be obtained.

That is, the present invention includes the following components (A), (B) and (C);
(A) Grain-derived protein (B) Potassium and (C) Foaming agent, (D) The proportion of peptides having a molecular weight of 5000 or less in component (A) is 70 to 100% by mass, and component (D ) And the component (B) content mass ratio [(D) / (B)] is 15 to 300, and a packaged sparkling beverage having a pH of 3 to 5 is provided.

  ADVANTAGE OF THE INVENTION According to this invention, since the feeling over a throat is good and the acidity is eased, the container-packed sparkling beverage useful as a thirsty beverage to drink when sweating and wanting water can be provided.

The container-packed sparkling beverage of the present invention contains a protein derived from grains as a component (A).
The (A) cereal protein used in the present invention contains 70 to 100% by mass of a peptide having a molecular weight of 5000 or less in the protein (D), but from the viewpoint of alleviation of sourness and improvement over the throat, The lower limit is preferably 71% by mass, further 72% by mass, further 73% by mass, further 75% by mass, further 76% by mass, further 77% by mass, and further 80% by mass, while the upper limit is 97% by mass, 95% by mass, It is preferably 92% by mass, more preferably 90% by mass, further 87% by mass, and further 86% by mass. The range of the proportion of (D) peptides having a molecular weight of 5000 or less in the (A) protein derived from cereal is 70 to 90% by mass, further 71 to 87% by mass, further 72 to 86% by mass, particularly 76 to 86% by mass. % Is preferred. In addition, the measuring method of peptide content shall follow the method as described in an Example mentioned later.

Such (A) cereal protein can be obtained by extraction from cereal containing protein.
(A) Grain used as a raw material for protein derived from cereal is not particularly limited as long as it contains protein, but from the viewpoints of mitigation of acidity and throat, wheat, rice, corn, beans, sesame These may be used alone or in combination of two or more.
Examples of wheat include barley, wheat and pigeons, and examples of rice include brown rice. Examples of the beans include soybeans, black beans, red beans, green beans, peas, and green beans. Examples of the sesame include black sesame, white sesame, and gold sesame. Of these, wheat and beans are preferred.

(A) As a method for extracting from a cereal as a raw material for a protein derived from cereal, known methods such as stirring extraction and column extraction can be employed, and the extraction conditions can be appropriately set depending on the type of cereal. (A) As a form of the protein derived from a grain, there exist various things, such as solid, aqueous solution, and a slurry form.
In the present invention, the cereal extract obtained by the extraction may be decomposed using an enzyme or an acid, if necessary, and if necessary, the proportion of the peptide having the molecular weight in the protein falls within the above range. Thus, the grain extract may be purified.
In the present specification, “protein” refers to a substance obtained by removing only free amino acids from a substance quantified by the “nitrogen quantitative conversion method” described later. In other words, the term “protein” in the present specification is a concept that includes not only a high molecular nitrogen-containing compound composed of amino acids, but also dipeptides, as well as free amino acids. .

  In the present invention, malt-derived protein may be used as the (A) grain-derived protein. Examples of the malt-derived protein include a malt extract. A malt extract is a liquid obtained by saccharifying malt. Specifically, water is added to barley such as barley to germinate and dried (also referred to as malt or malt) with warm water. In addition, it is obtained by processing in a conventional manner, decomposing (saccharifying) the starch by the action of enzymes contained in the malt, and pressing or extracting. A specific example of such a non-fermented malt extract is wort. It is also possible to use a malt extract that has been fermented by inoculating yeast after saccharification of the malt. Especially, as a malt extract, the extract of non-fermented malt is preferable.

  Moreover, you may use a soybean origin protein as (A) grain origin protein. Examples of commercially available soybean-derived proteins include High New AM, High New DC6, High New DH (manufactured by Fuji Seiyaku Co., Ltd.) and the like. High pH AM is more preferable in the pH range of the present invention. As the protein derived from soybean, one having a high ratio of (D) peptide having a molecular weight of 5000 or less in the protein is preferable, and specifically, the ratio of peptide having a molecular weight of (D) of 5000 or less in the protein derived from soybean is 73 to 90. It is preferable that the content is 75% by mass, 75-87% by mass, 78-86% by mass, particularly 80-86% by mass.

  In the present invention, (A) a protein derived from a cereal preferably contains (A1) a protein derived from malt and (A2) a protein derived from a cereal other than malt, and (A2) a protein derived from a cereal other than malt. Is preferably a protein derived from soybeans. In that case, the mass ratio [(A1) / (A2)] of the components (A1) and (A2) in the packaged sparkling beverage is 0.5 to 100, further 0.8 to 50, and more preferably 0.5 to 50 in terms of solid content. 0.9-20, especially 1-14 are preferred.

  Moreover, it is preferable that the container-packed sparkling beverage of this invention contains 100-3000 mg, Furthermore, 150-2000 mg, Furthermore, 200-1500 mg of component (D) in 100g of drinks from the point of relaxation of a sour taste and a throat.

The container-packed sparkling beverage of the present invention contains potassium as the component (B). (B) Potassium is mainly derived from (A) grain-derived protein, but may be newly added.
The content of (B) potassium in the packaged sparkling beverage of the present invention is preferably 5 mg or more, further 7 mg or more, and further 9 mg or more in 100 g of beverage, from the viewpoint of alleviation of sourness and over the throat, The upper limit is preferably 40 mg, further 30 mg, further 20 mg, and further 15 mg per 100 g of beverage. The range of the content of potassium (B) is preferably 5 to 40 mg, further 5 to 30 mg, further 7 to 30 mg, further 9 to 20 mg, and particularly 9 to 15 mg. In addition, the measuring method of potassium content shall follow the method as described in an Example mentioned later.

  The mass ratio [(D) / (B)] of (D) a peptide having a molecular weight of 5000 or less and (B) potassium in the container-packed sparkling beverage of the present invention is 15 to 300. And, from the viewpoint of refreshing feeling, the lower limit is preferably 18, 20, 44, 50, or 60, while the upper limit is 250, 230, 215, or 200. The range of the mass ratio [(D) / (B)] is preferably 18 to 250, more preferably 20 to 230, further 44 to 230, further 50 to 215, and particularly preferably 60 to 200.

The container-packed sparkling beverage of the present invention contains a foaming agent as component (C).
(C) The foaming agent is not particularly limited as long as it can impart foaming, and examples thereof include carbon dioxide, saponin, glycerin fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester. These can be used alone or in combination of two or more. Of these, carbon dioxide and saponin are preferred from the viewpoint of foam stability and fineness of texture. The saponin is not particularly limited as long as it is a glycoside in which sugar is bound to triterpene or steroid, but for example, quillaja saponin extracted from the bark of Quillaja saponaria MOLINA is preferable. Kirayasaponin can be obtained commercially, for example, Kirayanin C-100 (trade name, manufactured by Maruzen Pharmaceutical Co., Ltd.).

When carbon dioxide gas is used as the foaming agent, the carbon dioxide gas to be injected is from 0.5 to 4, more preferably from 1 to 3.5, and further from 2 to 3 in terms of gas volume ratio, from the viewpoint of forming fine and uniform foam. It is preferable that Here, in this specification, "gas volume ratio (gas volume)" means the ratio of the gas volume at 20 ° C of the carbon dioxide dissolved in the beverage to the beverage volume.
On the other hand, when using a foaming agent other than carbon dioxide, 0.001 to 0.2% by mass, further 0.005 to 0.18% by mass, and further 0.01 to 0% in the container-packed sparkling beverage of the present invention. It is preferable to contain 15 mass%.
In the present invention, carbon dioxide gas and a foaming agent other than carbon dioxide can be used in combination, and the amounts of carbon dioxide and foaming agents other than carbon dioxide in that case are within the above ranges. It is preferable.

  The packaged sparkling beverage of the present invention may be an alcoholic beverage or a non-alcoholic beverage. Here, in the present specification, the “non-alcoholic beverage” refers to a beverage whose content of (E) alcohol in the beverage is less than 1% by mass, and in the present invention, it may be less than 0.5% by mass. From the viewpoint of less irritation to the throat. In the case of an alcoholic beverage, the content of the (E) alcohol in the beverage can be appropriately selected, but is preferably 1 to 8% by mass, and more preferably 2 to 6% by mass.

The container-packed sparkling beverage of the present invention can further contain non-polymer catechins as the component (F). The bitter taste of non-polymer catechins can alleviate the sour taste when passing through the throat, and the physiological effect of non-polymer catechins can be expected. Here, in the present specification, “non-polymer catechins” refers to non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin. It is a collective term for epi-catechins such as gallate, and the concentration of non-polymer catechins is defined based on the total amount of the above eight types. In addition, the measuring method of non-polymer catechin content shall follow the method as described in an Example mentioned later.
The content of (F) non-polymer catechins in the packaged sparkling beverage of the present invention is 0.001 to 0.3% by mass, and further 0.005 to 0.005% from the viewpoints of mitigation of sourness and physiological effects. It is preferable that it is 25 mass%, and also 0.01-0.2 mass%.

  Furthermore, the container-packed sparkling beverage of the present invention may contain acidulants, sweeteners, vitamins, minerals, antioxidants, foam stabilizers, various esters, pigments, emulsifiers, preservatives, seasonings, vegetable extracts as desired. , Nectar extract, and a quality stabilizer can be contained alone or in combination of two or more. In addition, content of an additive can be suitably set within the range which does not impair the objective of this invention.

  The container-packed sparkling beverage of the present invention has a pH (20 ° C.) of 3 to 5, but 2.5 to 4.5, and further 3 to 4 has a soothing feeling, a throat feeling and a refreshing feeling. It is preferable from the point. In addition, it is possible to use (G) acidulant for pH adjustment, Specifically, inorganic acids, such as organic acids, such as malic acid, a citric acid, and lactic acid, and phosphoric acid, are mentioned. These can be used alone or in combination of two or more.

  Examples of containers that can be used in the container-packed sparkling beverage of the present invention include ordinary packaging containers such as molded containers (so-called PET bottles), metal cans, and bottles mainly composed of polyethylene terephthalate.

  Such a container-packed sparkling beverage includes, for example, (D) a protein having a molecular weight of 5000 or less and a proportion of 70 to 100% by mass, (A) a protein derived from cereal, and (E) alcohol and additives as necessary. (D) The mass ratio of a peptide having a molecular weight of 5000 or less and (B) potassium, and if necessary, (E) the alcohol concentration is adjusted to be within the above range, and this is injected into a container such as a PET bottle, and then carbonated water Can be manufactured by a postmix method of filling In addition, for example, if a beverage such as a metal can is filled with a beverage and then heat sterilized, it should be sterilized under the sterilization conditions stipulated in the applicable regulations (Food Sanitation Law in Japan). Also good. On the other hand, those that cannot be sterilized by retort, such as PET bottles and paper containers, are sterilized under the same conditions as described above, for example, sterilized at high temperature and short time in a plate heat exchanger, and then cooled to a certain temperature and filled into containers. Etc. can be adopted.

  In the embodiment of the container-packed sparkling beverage of the present invention, when a non-polymer catechin is contained, a catechin preparation is further blended to adjust the concentration of the non-polymer catechin to fall within the above range. However, it can be produced by the same operation as described above. Examples of the catechin preparation used in this case include an extract obtained by kneader extraction or column extraction from tea leaves selected from non-fermented tea, semi-fermented tea and fermented tea using hot water or a water-soluble organic solvent. Can be mentioned. Moreover, you may use the concentrate which removed a part of solvent from the said extract, and raised non-polymer catechin density | concentration. The form of the catechin preparation includes various forms such as a solid, an aqueous solution, and a slurry. Commercial products may be used as the catechin preparation, and examples thereof include “Polyphenone” from Mitsui Norin Co., Ltd., “Theafuran” from ITO EN, “Sunphenon” from Taiyo Kagaku Co., Ltd., and the like.

Moreover, you may use the purified catechin formulation which refine | purified the tea extract or its concentrate, and raised the purity of non-polymer catechins as a catechin formulation. Examples of the purification method include any of the following methods (i) to (iv), or a combination of two or more.
(I) After removing the precipitate formed by suspending the catechin preparation in water, a water-soluble organic solvent (for example, ethanol), or a mixture of water and a water-soluble organic solvent (hereinafter referred to as “organic solvent aqueous solution”), A method of distilling off the solvent (for example, JP-A Nos. 2004-147508 and 2004-149416).
(Ii) A method of bringing a catechin preparation into contact with at least one adsorbent selected from activated carbon, acidic clay and activated clay (for example, JP-A-2007-282568).
(Iii) A method in which a catechin preparation is adsorbed on a synthetic adsorbent and then an organic solvent aqueous solution is brought into contact with the synthetic adsorbent to desorb non-polymer catechins (for example, JP-A-2006-160656).
(Iv) After the catechin preparation is adsorbed on the synthetic adsorbent, the synthetic adsorbent is contacted with an organic solvent aqueous solution or a basic aqueous solution (eg, sodium hydroxide aqueous solution) to desorb non-polymer catechins, Next, a method of bringing the obtained desorbing liquid into contact with activated carbon (for example, JP 2008-079609).

  In the above methods (i) to (iv), a catechin preparation that has been tannase-treated may be used. As used herein, “tannase treatment” refers to bringing an enzyme having tannase activity into contact with a catechin preparation. Thereby, the gallate body rate in non-polymer catechins can be adjusted. In addition, the specific operation method in a tannase process can employ | adopt a well-known method, For example, the method as described in Unexamined-Japanese-Patent No. 2004-321105 is mentioned.

1. Measurement of peptide molecular weight 1) Preparation of standard solution For each of the molecular weight standard products shown in Table 1, test solutions were prepared by the method shown in 2) below, and measured according to the high performance liquid chromatograph operating conditions shown in 3) below. The following relational expression was obtained.

Relational expression of molecular weight M and elution time T (calibration curve):
logM = −0.3100429T + 7.6232997

2) Preparation of test solution 0.5 g of a sample was collected, and 10 mL of a mixed solution of water, acetonitrile and trifluoroacetic acid (55: 45: 0.1) was added thereto. After leaving overnight at room temperature, the solution was filtered through a membrane filter having a pore size of 0.45 μm, and the resulting solution was used as a test solution.

3) High-performance liquid chromatograph operating conditions Model: Shodex GPC-101 (manufactured by Showa Denko)
Detector: UV spectrophotometer UV-41 (Showa Denko)
Column: TSKgel G2500PW _X1 , φ7.8mm × 300mm (manufactured by Tosoh Corporation)
Column temperature: 40 ° C
Mobile phase: Mixture of water, acetonitrile and trifluoroacetic acid (55: 45: 0.1)
Flow rate: 0.5 mL / min
Measurement wavelength: 220 nm
Injection volume: 20 μL

4) Calculation of content ratio of peptide with molecular weight of 5000 or less in protein derived from cereal In the chromatogram obtained by measurement by the above method, based on the elution time corresponding to molecular weight 5000, molecular weight of 5000 or less with respect to the total peak area. The peak area ratio was determined. The ratio, the total mass of nitrogen-containing compounds in the cereal extract obtained by the method shown in 6) below, and a sample prepared by the method shown in 7) below, and the free amino acid obtained by automatic amino acid analysis From the total mass, the content ratio of peptides having a molecular weight of 5000 or less was calculated by the following formula (1).

Content ratio of peptide having molecular weight of 5000 or less in protein derived from cereal ((D) / (A) × 100) =
[(Peak area ratio of molecular weight of 5000 or less in the total peak area) × (total mass of nitrogen-containing compounds in cereal extract) − (total mass of free amino acids)] / [(of nitrogen-containing compounds in cereal extract) Total mass)-(total mass of free amino acids)] × 100

5) Calculation of content ratio of peptide having a molecular weight of 5000 or less and potassium Peptide / potassium having a molecular weight of 5000 or less =
[(Peak area ratio of molecular weight of 5000 or less in the total peak area) × (total mass of protein derived from grain) − (total mass of free amino acid)] / potassium amount

6) Measurement of nitrogen-containing compounds in cereal extracts “Three amendments to Nutrition Labeling Standards” (supervised by the Newly-Developed Food Health Study Group, Central Law Publishing Co., Ltd.), pages 132 to 134 “1 Protein (1) Nitrogen” Measured based on “quantitative conversion method”. At this time, the “nitrogen / protein conversion coefficient” used in “Calculation (page 133, right column, lines 9 to 15)” was 6.25.

7) Preparation of Free Amino Acid Measurement Sample Free amino acids were measured by an amino acid automatic analysis method according to the following conditions.
<Preparation of measurement sample>
To 3 g of the sample, 12.5 mL of a 10 w / v% sulfosalicylic acid solution was added, mixed and extracted. Next, adjust the pH to 2.2 with a 3 mol / L aqueous sodium hydroxide solution, adjust the volume to 25 mL with a sodium citrate buffer, filter to obtain a test solution, and analyze it using the following equipment and measurement conditions. Went.
<Apparatus and operating conditions>
Model: JLC-500 / V (JEOL Ltd.)
Column: LCR-6 Diameter 4 mm x Length 120 mm (JEOL Ltd.)
Mobile phase: Lithium citrate buffer P-12-15, P-21 (JEOL Ltd.)
Reaction solution: ninhydrin coloring solution kit-II for JEOL (Wako Pure Chemical Industries, Ltd.)
Flow rate: Mobile phase 0.50 mL / min. , Reaction solution 0.30 mL / min.
Measurement wavelength: 570 nm (other than proline), 440 nm (proline)

2. Measurement of Potassium Potassium is “Explanation of Analysis Manual for Five Standards of Japanese Food Standards Written by Analyst Practitioners” (edited by the Japan Food Analysis Center, issued by Chuo Law Publishing Co., Ltd., issued July 10, 2001) P. 90-91 and p. Measured according to 99-103. Specifically, 2 to 5 g of the sample was weighed in an extraction container, 200 mL of 1% hydrochloric acid solution was added, and the mixture was extracted by shaking at room temperature for 30 minutes. The extract was transferred to a centrifuge tube, and the supernatant after centrifugation was used as a test solution for atomic absorption. The measurement wavelength of the atomic absorption photometer was set to 766.5 nm, and potassium was measured. And the amount of potassium in a sample was quantified using the calibration curve prepared beforehand.

3. Measurement of non-polymer catechins Samples are filtered through a filter (0.45 μm), and a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) is used to pack an octadecyl group-introduced packed column L-column TM ODS. (4.6 mmφ × 250 mm: manufactured by Chemical Substance Evaluation Research Organization) was attached, and analysis was performed at a column temperature of 35 ° C. by a gradient method. The mobile phase A solution is a distilled aqueous solution containing 0.1 mol / L of acetic acid, the mobile phase B solution is an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection volume is 20 μL, and the UV detector wavelength is 280 nm. went.

4). Sensory evaluation 1) sourness About the container-packed sparkling beverages obtained in each Example and Comparative Example, it was evaluated whether or not the sourness during drinking was alleviated. For evaluation, three male monitors were allowed to drink 100 mL at a time, and scored according to the following criteria. After that, the final score was determined by consultation. In addition, the sparkling beverage used for the test what was stored for 10 days at 5 degreeC in the refrigerator.

4: I don't care about sourness 3: I don't care about sourness 2: I'm worried about sourness 1: I'm worried about sourness

2) Over the throat The over-the-throat when the container-packed sparkling beverages obtained in each Example and Comparative Example were sweated was evaluated. Evaluation was performed by jogging for about 10 minutes on three male monitors and drinking 100 mL at a time when sweating. After that, the final score was determined by consultation. In addition, the sparkling beverage used for the test what was stored for 10 days at 5 degreeC in the refrigerator.

4: Good over the throat 3: A little over the throat 2: A little over the throat 1: A little over the throat 1: Not good over the throat

3) Appearance evaluation The appearance when the container-packed sparkling beverages obtained in each of the Examples and Comparative Examples were stored at 5 ° C. for 10 days was visually observed and scored according to the following criteria. .
4: There is almost no turbidity / precipitation 3: There is a little turbidity / precipitation 2: Many turbidity / precipitation 1: There is much turbidity / precipitation

[Production of peptide preparation]
1) Dry matter of wort 600 g of malt was put in 1000 mL of water, heated to 45 ° C. and stirred for 3 hours. The resulting extract was filtered through No. 2 filter paper to separate the malt shell, and the filtrate was freeze-dried to obtain a dried wort. The total protein content in the obtained dried wort was 6.3% by mass, the free amino acid content was 1.3% by mass, and the proportion of peptides with a molecular weight of 5000 or less in the total protein was 74% by mass. .

2) Commercially available peptide preparation / Peptide W: 85% by mass of a peptide having a molecular weight of 5000 or less in the total protein derived from soybean, high-new AM (Fuji Oil Co., Ltd.). Free amino acid content 2.6 mass%.
Peptide X: A soybean-derived, high-newt DC6 (Fuji Oil Co., Ltd.) 72% by mass of peptide having a molecular weight of 5000 or less in the total protein. Free amino acid content 1.7% by mass.
Peptide Y: 18% by mass of a peptide having a molecular weight of 5000 or less in the total protein derived from soybean, high-new DH (Fuji Oil Co., Ltd.). Free amino acid content 0.1% by mass.
Peptide Z: 95% by mass of porcine-derived super collagen peptide SCP series (Nitta Gelatin Co., Ltd.) with a molecular weight of 5000 or less in the total protein. Free amino acid content 0.1% by mass.

[Production of purified green tea extract]
200 g of a green tea extract concentrate (Polyphenon HG, manufactured by Mitsui Norin Co., Ltd.) was dispersed in 800 g of a 95% by mass ethanol aqueous solution at 25 ° C. under a 250 r / min stirring condition, and acid clay (Mizuka Ace # 600, Mizusawa). After adding 100 g of Chemical Co., Ltd., stirring was continued for about 10 minutes. Next, after filtering with No. 2 filter paper, 16 g of activated carbon was added to the filtrate and filtered again with No. 2 filter paper. Next, it re-filtered with the 0.2 micrometer membrane filter. Next, ethanol was distilled off from the filtrate under reduced pressure at 40 ° C., and the concentration of non-polymer catechins was adjusted with ion-exchanged water to obtain a “purified green tea extract”. The concentration of non-polymer catechins in the purified green tea extract was 15% by mass.

Example 1
After mixing 2.1 g of dried wort and 0.15 g of peptide W in 60 g of ion-exchanged water, phosphoric acid was added so that the pH was 3.8, and the total amount was adjusted to 120 g with ion-exchanged water. Next, 120 g of this solution is made up to 500 g with carbonated water cooled to 5 ° C., the carbon dioxide gas volume is set to 2.5, filled into a pressure-resistant PET bottle, wound and sterilized at 65 ° C. for 10 minutes. A packed sparkling beverage (a container-packed carbonated beverage) was prepared. Table 2 shows the analysis results and sensory test results of the resulting packaged sparkling beverage.

Examples 2 to 15 and Comparative Examples 1 to 7
A container-packed sparkling beverage was obtained in the same manner as in Example 1 except that the components shown in Table 2 were blended in the proportions shown in Table 2. Table 2 shows the analysis results and sensory test results of the resulting packaged sparkling beverage.

  From Table 2, in a packaged sparkling beverage, (D) a protein derived from a grain having a specific ratio of (D) a peptide having a molecular weight of 5000 or less in (A) a protein derived from a grain, and (D) a peptide having a molecular weight of 5000 or less and (B ) By controlling the mass ratio with potassium and the pH within a specific range, the container is suitable for a dry drink that has a good feeling over the throat and relaxed sourness, and drinks when you sweat and want moisture. It was confirmed that a stuffed sparkling beverage was obtained.

Claims (5)

The following components (A), (B) and (C);
(A) a protein derived from cereal (B) potassium, and (C) a foaming agent,
The proportion of (D) peptides having a molecular weight of 5000 or less in the component (A) is 70 to 100% by mass,
The mass ratio [(D) / (B)] of the component (D) and the component (B) is 15 to 300,
Content of the said component (B) is 5-40 mg in 100g of drinks,
Content of the said component (D) is 100-3000 mg in 100g of drinks,
(G) pH is 3-4 by adjusting pH using acidulant,
A container-packed sparkling beverage containing (A1) malt-derived protein and (A2) soybean-derived protein as the component (A).   The container-packed sparkling beverage according to claim 1, wherein the protein derived from (A1) malt is a non-fermented malt extract.   (G) The packaged sparkling beverage according to claim 1 or 2, wherein the acidulant is one or two selected from malic acid, citric acid, lactic acid and phosphoric acid.   Furthermore, the container-packed sparkling beverage of any one of Claims 1-3 which contains less than 1 mass% of (E) alcohol.   The container-packed sparkling beverage according to any one of claims 1 to 4, wherein the component (C) is at least one selected from carbon dioxide gas and saponin.