JP2020099301A - Caramel pigment-blended carbonated beverage - Google Patents

Abstract

To provide a caramel pigment-blended carbonated beverage that contains a quercetin glycoside, from which good carbonated feeling can be perceived, without impairing the flavor of the beverage itself.SOLUTION: Provided is a caramel pigment-blended carbonated beverage containing quercetin glycoside by 0.10 mass% or less, in which at least one acid selected from phosphoric acid, citric acid and malic acid is blended so as to have an acidity of 0.01 to 0.1%. It is preferred that the L*a*b* color system has a L value of 28 to 96% and the quercetin glycoside is at least one of enzyme-treated iso-quercitrin and enzyme-treated rutin.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a caramel-colored carbonated beverage containing a quercetin glycoside.

Quercetin is a flavonoid that is abundantly contained in vegetables, fruits, teas, etc., and as it is or in the form of glycosides (eg, rutin, quercitrin, etc.), it can be used in various plants such as buckwheat, enjo, apples, tea, onions. include.

Quercetin is known to have various physiological functions such as a body fat reducing action, a diabetes improving action, an antioxidant activity, a platelet aggregation inhibiting and adhesion inhibiting action, a vasodilating action, and an anticancer action (non-patent document). 1).

A carbonated drink enjoys a unique “carbonation”, but the carbonation may not be sufficiently felt depending on the components mixed in the carbonated drink. Therefore, in order to enhance the carbonation, a method of adding an additive such as a spicy ingredient has been proposed (for example, Patent Document 1). However, the taste (for example, sourness) of the carbonated beverage may change due to the additive for enhancing the carbonation sensation.

JP, 2010-68749, A

Anti-obesity action, pharmacology and treatment, p123-131, vol. 37, No. 2,2009

The present inventors have found that the addition of a caramel pigment to a carbonated beverage reduces the carbonation sensation, and the addition of quercetin glycoside causes a problem of further reduction of the carbonation sensation.

Accordingly, an object of the present invention is to provide a caramel-colored carbonated beverage containing a quercetin glycoside capable of perceiving a good carbonation without impairing the flavor of the beverage itself.

The present inventors, in order to solve the above problems, as a result of studying a material that enhances the carbonation sensation of a caramel pigment-containing carbonated beverage containing a quercetin glycoside, at least one selected from phosphoric acid, citric acid and malic acid It was found that by blending the acid No. 1 in a specific acidity range, a good carbonic acid feeling is felt. Further, they have found that phosphoric acid, citric acid and malic acid added in the present invention can impart a preferable carbonic acid stimulation without affecting the taste of the beverage itself, and completed the present invention.

That is, the present invention provides the following inventions.
[1] Caramel containing 0.10% by mass or less of quercetin glycoside, in which at least one acid selected from phosphoric acid, citric acid and malic acid is blended so as to have an acidity of 0.01 to 0.1% Carbonated beverage containing pigment.
[2] The caramel pigment-containing carbonated beverage according to [1], which has an L ^* a ^* b ^* color system and an L value of 28 to 96%.
[3] The caramel-colored carbonated beverage according to [1] or [2], wherein the quercetin glycoside is at least one of enzyme-treated isoquercitrin and enzyme-treated rutin.
[4] The caramel-colored carbonated beverage according to [3], wherein the enzyme-treated isoquercitrin is α-glucosylisoquercitrin.
[5] The caramel-colored carbonated beverage according to [3] or [4], wherein the enzyme-treated rutin is α-glucosyl rutin.
[6] The caramel-colored carbonated beverage according to [5], wherein the α-glucosyl rutin is α-monoglucosyl rutin.

The carbonated beverage containing the caramel pigment of the present invention suppresses a decrease in carbonic acid sensation due to the caramel pigment and quercetin glycoside by blending at least one acid selected from phosphoric acid, citric acid and malic acid in a specific acidity range. However, a good carbonated feeling can be perceived without impairing the flavor of the beverage itself. As a result, it becomes possible to provide a carbonated beverage in which a sufficient carbonated sensation can be felt even when quercetin glycoside is blended, and it is possible to contribute to improving consumer health and improving diet.

1 aspect of this invention mix|blends at least 1 acid selected from phosphoric acid, citric acid, and malic acid so that an acidity may be 0.01-0.1, and is 0.10 mass% or less of quercetin glycosides. It is a carbonated beverage containing caramel pigment (hereinafter also referred to as the beverage of the present invention).

<Quercetin glycoside>
The beverage of the present invention contains quercetin glycoside as an active ingredient. In the present invention, “quercetin glycoside” refers to a glycoside of quercetin, which is a kind of polyphenol, and is represented by the following formula (I).

In formula (I), (X)n represents a sugar chain, and n is an integer of 1 or more.

Here, examples of the sugar constituting the sugar chain represented by X that is bonded to quercetin by a glycoside bond include glucose, rhamnose, galactose, glucuronic acid, and the like, and glucose and rhamnose are particularly preferable. Further, n is not particularly limited as long as it is 1 or more, but it is preferably 1 to 16, and more preferably 1 to 8. When n is 2 or more, the X moiety may be composed of one type of sugar chain or may be composed of a plurality of sugar chains.

Quercetin glycosides also include those obtained by treating existing quercetin glycosides with an enzyme or the like to transfer sugars. Specific examples of the quercetin glycoside include rutin, glucosylrutin, quercitrin, and isoquercitrin.

In one aspect of the present invention, one compound included in the quercetin glycoside may be used alone, or a plurality of compounds may be mixed and used. The origin of the quercetin glycosides is not particularly limited, and as a plant containing a large amount of quercetin or quercetin glycosides, for example, buckwheat, Enju, capers, apples, tea, onions, grapes, broccoli, moloheiya, raspberries, cowberry, cranberry. , Opuntia, leafy vegetables, citrus fruits and the like.

Further, as the quercetin glycoside, a naturally-derived extract whose concentration is increased by the operation of concentrated and purified sugars, for example, a concentrate or a purified product of a quercetin glycoside-containing extract is used. be able to. A conventionally known method can be used for the concentration method or the purification method.

In one aspect of the present invention, it is preferable to use at least one of enzyme-treated isoquercitrin and enzyme-treated rutin as the quercetin glycoside. These may be used alone or in combination.

In the present invention, "enzyme-treated isoquercitrin" means isoquercitrin having a glucose residue number (n) of 0 in the following formula (II) and an integer having a glucose residue number (n) of 1 or more (preferably Is an integer of 1 to 15, more preferably an integer of 1 to 7). In the present specification, quercetin containing one glucose [n=0 in formula (II)] QG1, two blends (n=1 in formula I), QG2, three blends. The thing [n=2 in the formula (II)] may be expressed as QG3 (hereinafter, each time glucose is increased by one, QG4, QG5, QG6... ).

In the formula (II), Glc represents a glucose residue, and n represents 0 or an integer of 1 or more.

As the enzyme-treated isoquercitrin, a commercially available one may be used, or one prepared by enzymatic treatment of isoquercitrin or rutin may be used. Isoquercitrin can be produced, for example, by the method described in WO 2005/030975, that is, by treating rutin with naringinase in the presence of a specific edible component. Furthermore, as described in WO 2005/030975, α-glucosyl isoquercitrin can be obtained by treating isoquercitrin with a glycosyltransferase.

Enzyme-treated isoquercitrin is contained as a main component in, for example, "Sanmelin (registered trademark) AO-3000" and "Sammelin (registered trademark) Powder C-10" manufactured by San-Ei Gen FFI Co., Ltd. ing. These products are compositions containing 10 to 90% by weight of enzyme-treated isoquercitrin.

In the present specification, “enzyme-treated rutin” (sometimes referred to as “glycosyl transfer rutin”) is a compound containing α-glucosyl rutin as a main component. α-Glucosylrutin is a compound having a structure represented by the following formula (III), that is, a glucose residue in a rutinose residue of rutin has one or more (about 2 to 20) glucoses by α1→4 bonds. Is a compound bound to.

In the present invention, among α-glucosylrutins, one having only one glucose bound thereto is referred to as “α-monoglucosylrutin”, and one having two or more glucose bound thereto is referred to as “α-polyglucosylrutin”.

That is, in the following formula (III), α-glucosyl rutin is generally a compound in which n is 1 to 20, α-monoglucosyl rutin is a compound in which n is 1, and α-polyglucosyl rutin is generally It is a compound in which n is 2 to 20.

Even with α-monoglucosyl rutin, the general action and effect of α-glucosyl rutin are exhibited without problems, and the molecular weight of α-monoglucosyl rutin is smaller than the molecular weight of α-polyglucosyl rutin. Α-monoglucosylrutin has a larger number of molecules, which is considered to be advantageous in terms of action and effect. Therefore, a part or all of α-glucosyl rutin is preferably α-monoglucosyl rutin.

The enzyme-treated rutin is a rutin in the presence of an α-glucosyl sugar compound (such as cyclodextrin or a partially decomposed product of starch), and a glycosyltransferase (cyclodextrin glucanotransferase (CGTase, EC2.4.1.19)). It is a product (hereinafter, also abbreviated as a first enzyme-treated rutin) obtained by causing an enzyme having a function of adding glucose to act on.

The first enzyme-treated rutin contains various α-glucosylrutins having different numbers of bound glucose, that is, an aggregate composed of α-monoglucosylrutin and other α-glucosylrutins, and rutin which is an unreacted substance. It is a composition. If necessary, for example, using a porous synthetic adsorbent and a suitable eluent, by purifying the first enzyme-treated rutin, to remove sugar donors and other impurities, further reduce the content of rutin, The first enzyme-treated rutin (purified product of α-glucosylrutin) with increased purity of α-glucosylrutin can be obtained.

In addition, the first enzyme-treated rutin is treated with an enzyme having a glucoamylase activity that cleaves α-1,4-glucoside bonds in glucose units, for example, glucoamylase (EC 3.2.1.3), and a plurality of glucose In the added α-glucosylrutin, by leaving only one glucose residue directly added to the glucose residue (in the rutinose residue) of rutin itself and cleaving the other glucose residues, α- An enzyme-treated rutin containing a large amount of monoglucosyl rutin (hereinafter, also referred to as a second enzyme-treated rutin) can be obtained. This enzymatic treatment does not cleave the glucose residue in the rutinose residue directly bonded to the quercetin skeleton from the quercetin skeleton.

α-Glucosyl rutin is contained as a main component in, for example, a product name “αG rutin PS”, a product name “αG rutin P”, a product name “αG rutin H” and the like manufactured by Toyo Seisei Co., Ltd. These products are compositions containing 10 to 90% by weight of α-monoglucosylrutin.

The composition comprises (i) preparing the above-mentioned first enzyme-treated rutin, (ii) treating the first enzyme-treated rutin with an enzyme having glucoamylase activity, and almost all α-glucosylrutin is α-monoglucosyl. It can be produced by the procedure of converting to rutin.

The content of the quercetin glycoside in the beverage of the present invention is preferably 0.001% by mass or more, more preferably 0.01% by mass or more, still more preferably 0.015% by mass or more. Further, from the viewpoint of suppressing the decrease in carbonation, it is 0.10 mass% or less, preferably 0.06 mass% or less, more preferably 0.045 mass% or less, and further preferably 0.03 mass%. It is not more than mass %.

When the quercetin glycoside is α-glucosylisoquercitrin, the content in the beverage of the present invention is preferably 0.001% by mass or more, more preferably 0.01% by mass or more, and preferably Is 0.10% by mass or less, more preferably 0.06% by mass or less.

When the quercetin glycoside is α-monoglucosyl rutin, the content in the beverage of the present invention is preferably 0.00075 mass% or more, more preferably 0.0075 mass% or more, and preferably It is 0.075 mass% or less, and more preferably 0.045 mass% or less.

The components of the quercetin glycoside in the beverage of the present invention can be confirmed by the HPLC chromatogram, and the content of each component or the purity of the specific component can be calculated from the peak area of the chromatogram. ..

<Caramel pigment>
The beverage of the present invention contains a caramel color. The caramel color is a high molecular weight brown color obtained by heating and polymerizing sugars. As the caramel pigment of the present invention, a known caramel pigment suitable for food can be used, for example, one obtained by heat-treating an edible carbohydrate represented by sugar or glucose, or an edible carbohydrate added with an acid or an alkali. Those obtained by heat treatment of can be used as a caramel dye. Further, the sugar content contained in fruit juice or vegetable juice can be caramelized before use. In this case, the sugar content can be caramelized by heat treatment, acid treatment or alkali treatment.

Caramel pigments are classified into Class I, II, III and IV by the manufacturing method. In the present invention, any of them may be used, and one kind or a combination of two or more kinds may be used. From the viewpoint of stability and easy availability, it is preferable to use a class IV caramel dye.

The content of the caramel pigment in the beverage of the present invention can be conveniently defined by the L value of the L*a*b* color system. The L value of the L*a*b* color system is preferably 96% or less. The L value is preferably 28% or more, more preferably 35% or more, and further preferably 45% or more. The L value represented by such an L*a*b* color system can be measured by a spectrocolorimeter as described later in Examples.

Further, the content of the caramel pigment in the beverage of the present invention can be specified by the concentration. In that case, although not particularly limited, the content of the caramel pigment in the beverage is preferably 0.01 to 0.5 mass% (w/w), and more preferably 0.03 to 0.5 mass. % (W/w), and more preferably 0.05 to 0.4 mass% (w/w). The method for measuring the content of the caramel pigment in the beverage is not particularly limited, but it can be measured using, for example, gas chromatography, HPLC, or the like.

Although described for confirmation, for example, when a plurality of types of caramel pigments of the above-mentioned classes I to IV are contained in the beverage, the content of the above caramel pigment is the content of all the caramel pigments. Means total.

<Phosphoric acid, citric acid and malic acid>
The beverage of the present invention contains at least one acid selected from phosphoric acid, citric acid and malic acid so that the acidity is 0.01 to 0.1%. Phosphoric acid, citric acid, and malic acid may be used alone or in combination of two or more.

As for phosphoric acid, citric acid and malic acid, commercially available products can be obtained and used. However, by using other raw materials containing the acid (for example, seasoning), the total content of the acid can be increased. You can also adjust the amount.

The content of at least one acid selected from phosphoric acid, citric acid and malic acid in the beverage of the present invention is such that the acidity is in the range of 0.01 to 0.1%, preferably 0.02 to 0.08. %, and more preferably 0.03 to 0.07%. By setting the acidity to 0.01% or more, it is possible to effectively suppress the decrease in carbonic acid feeling due to the inclusion of the caramel pigment and the quercetin glycoside. By setting the acidity to 0.1% or less, a moderate sourness can be maintained.

The "acidity" in this specification shows the acidity equivalent to citric acid. The citric acid equivalent acidity is measured by a citric acid acidity method using an automatic potentiometric titrator AT-610 (Kyoto Electronics Co., Ltd.) which is measured by a titration method. As a procedure, a sample is weighed in a 200 mL plastic beaker so that the titer is 10 to 11 mL, and diluted with pure water to about 160 mL. Titration is performed using a 0.1 mol/L sodium hydroxide solution, and the acidity corresponding to citric acid is calculated by the following formula.
Acidity equivalent to citric acid (citric acid w/w%)=EP1×F×Cl×K1/Size
・EPl: Titration amount (mL)
・F: Factor of titrant (1.0042)
-Cl: Concentration conversion coefficient (6.4 mg/mL) (0.1 mo1/L NaOH solution 1 mL = 6.4 mg citric acid)
・Kl: Unit conversion coefficient (0.1)
・Size: sampling amount (g)

<Carbonated drinks>
The beverage of the present invention is a carbonated beverage. By adding at least one acid selected from the above-mentioned amounts of phosphoric acid, citric acid and malic acid, it is possible to effectively suppress the deterioration of the carbonated feeling of a carbonated beverage due to the inclusion of caramel pigment and quercetin glycoside. It is possible to prevent the taste of the carbonated beverage itself from being affected. Here, the carbonic acid feeling in the present specification refers to a stimulus (also referred to as carbonic acid stimulus in the present specification) that is perceived through the pressure sensation or pain sensation of the tongue received by the bubbles of carbon dioxide when drinking a carbonated beverage. Say. The evaluation of carbonation can be performed by a sensory test by a specialized panel, as shown in Examples described later.

In the present invention, a carbonated beverage is a beverage containing carbon dioxide (carbon dioxide). Carbon dioxide can be provided in the beverage using methods commonly known to those skilled in the art, including, but not limited to, carbon dioxide may be dissolved in the beverage under pressure, a carbonator, etc. The carbon dioxide and the beverage may be mixed in the pipe using a mixer. Alternatively, the carbon dioxide may be absorbed in the beverage by spraying the beverage in a tank filled with carbon dioxide, or the beverage and carbonated water may be mixed.

The carbon dioxide gas pressure of the beverage of the present invention is not particularly limited, but is, for example, 0.1 to 0.5 MPa, preferably 0.15 to 0.45 MPa, more preferably 0.2 to 0.4 MPa at a temperature of 20°C. can do. In the present invention, the carbon dioxide gas pressure in the beverage can be measured using, for example, a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Manufacturing. The sample temperature may be set at 20° C., the carbon dioxide gas pressure may be measured after degassing (snift) in the air in the container and shaking in the gas volume measuring device.

The beverage of the present invention is not particularly limited, and examples thereof include cola beverages and the like. The beverage of the present invention is preferably a non-alcoholic beverage. Here, the non-alcoholic beverage means a beverage containing less than 1% by volume (v/v) of ethanol.

<Other ingredients>
In addition to the above components, the beverage of the present invention, in addition to the above components, other various additives (for example, high-potency sweeteners, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, etc. Ingredients, extracts, quality stabilizers, etc.) can be added.

<Beverage manufacturing method>
The beverage of the present invention can be produced by adding caramel pigment, quercetin glycoside and at least one acid selected from phosphoric acid, citric acid and malic acid to water, and adding carbon dioxide gas thereto. If necessary, sweeteners, acidulants, flavors and the like are further added. The method for producing the beverage of the present invention is not particularly limited, and a usual method may be applied. Although not particularly limited, the outline of the method for producing a carbonated drink of the present invention is shown below.

A caramel pigment, a quercetin glycoside, and at least one acid selected from phosphoric acid, citric acid, and malic acid are added to water suitable for drinking water to prepare a beverage stock solution. If necessary, appropriate amounts of high-intensity sweeteners, acidulants, flavors, antioxidants and the like are further added to prepare a beverage stock solution. Next, if necessary, deaeration and sterilization treatment are performed, and then cooling is performed. Carbon dioxide gas is mixed into the cooled beverage stock solution so as to have a predetermined gas pressure (for example, 0.1 to 0.5 MPa) and then filled in a container to prepare a packaged beverage. As a method of mixing carbon dioxide gas, for example, a method of spraying a beverage stock solution cooled to 1 to 5° C. into a tank held at a predetermined carbon dioxide gas pressure, is not particularly limited.

The container used for the carbonated beverage of the present invention is a molded container containing polyethylene terephthalate as a main component (so-called PET bottle), a metal can, a paper container combined with a metal foil or a plastic film, a bottle, etc. And can be provided in the usual form packed in them. The capacity of the carbonated drink of the present invention is not particularly limited, but is, for example, 280 mL to 2000 mL, preferably 450 mL to 1000 mL.

Hereinafter, the present invention will be described in detail based on examples, but the embodiments of the present invention are not limited to the examples.

[Evaluation method]
(1) Carbonation sensation Carbonation was evaluated by 6 trained panelists by the following four-level evaluation method.
The carbonated feeling of the carbonated drink was evaluated according to the following sensory evaluation criteria.
A: The carbonic acid feeling is very strong.
◯: Sufficient carbonation.
Δ: The carbonic acid feeling is weak.
X: The carbonic acid feeling is insufficient.

(2) Sour taste evaluation A: Moderate sourness.
◯: It has a slightly good acidity.
Δ: Strong or weak sourness.
X: The sourness is too strong or too weak.

(3) Acidity The acidity (citric acid equivalent acidity) was measured by a citric acid acidity method using an automatic potentiometric titrator AT-610 (Kyoto Denshi Kogyo Co., Ltd.) which is measured by a titration method. As a procedure, a sample was weighed in a 200 mL plastic beaker so that the titer was 10 to 11 mL, and diluted with pure water to about 160 mL. Titration was performed using a 0.1 mol/L sodium hydroxide solution, and the acidity corresponding to citric acid was calculated by the following formula.
Acidity equivalent to citric acid (citric acid w/w%)=EP1×F×Cl×K1/Size
・EPl: Titration amount (mL)
・F: Factor of titrant (1.0042)
-Cl: Concentration conversion coefficient (6.4 mg/mL) (0.1 mo1/L NaOH solution 1 mL = 6.4 mg citric acid)
・Kl: Unit conversion coefficient (0.1)
・Size: sampling amount (g)

(4) L value The L value was measured by transmitted light using a spectrocolorimeter CM-5 manufactured by Minolta Co., Ltd. and using a cell having an optical path length of 1 cm.

[Reference Example 1] Effect of addition of caramel pigment and quercetin glycoside (reference sample 1-1)
A perfume of 0.12% by mass, aspartame of 0.02% by mass, acesulfame potassium of 0.01% by mass, and sucralose of 0.006% by mass were mixed and carbonated water was added to prepare a carbonated beverage having a gas pressure of 0.3 MPa.

(Reference sample 1-2)
A carbonated beverage was prepared in the same manner as in Reference Sample 1-1, except that 0.2% by mass of caramel dye IV (solid content: 40% or more) was added to Reference Sample 1-1.

(Reference sample 1-3)
Carbonic acid was prepared in the same manner as in Reference Sample 1-2, except that Reference Sample 1-2 was mixed with 0.04% by mass of quercetin glycoside (αG rutin PS manufactured by Toyo Seito Co., Ltd., α-monoglucosylrutin content: 75%). A beverage was prepared.

As a result of evaluating the carbonic acids of the reference samples 1-1 to 1-3, the carbonic acidity of the reference sample 1-2 is lower and the carbonic acidity of the reference sample 1-3 is lower than that of the reference sample 1-1. I understood it.

[Test Example 1] Examination of acidulant (Samples 1-1 to 1-5)
Caramel pigment 0.2% by mass, fragrance 0.12% by mass, aspartame 0.02% by mass, acesulfame potassium 0.01% by mass, sucralose 0.006% by mass, enzyme-treated rutin as quercetin glycoside (manufactured by Toyo Seido Co., Ltd.) αG rutin PS, α-monoglucosyl rutin content rate 75%) 0.04% by mass, the acidulant shown in Table 1 is added at each addition rate (% by mass) and acidity (%), and carbonated water is added, A carbonated drink having a gas pressure of 0.3 MPa was prepared.

The carbonated feelings of the obtained carbonated drinks (Samples 1-1 to 1-5) were evaluated. The results are shown in Table 1.

As shown in Table 1, it was found that by adding phosphoric acid, citric acid and malic acid, it was possible to suppress the decrease in carbonic acid feeling due to the caramel pigment and quercetin glycoside, and to perceive a good carbonic acid feeling.

[Test Example 2] Examination of acidity (Samples 2-1 to 2-6)
With respect to the prepared carbonated beverages, the carbonated sensation and the sourness were evaluated in the same manner as in Sample 1-1, except that phosphoric acid was added at the addition rates (% by mass) and acidity (%) shown in Table 2. The results are shown in Table 2.

As shown in Table 2, it was found that by adding an acidulant so that the acidity was 0.01 to 0.1%, an appropriate sourness and a good carbonic acid feeling could be obtained.

[Test Example 3] Examination of influence of caramel pigment (Samples 3-1 to 3-7)
With respect to the carbonated beverages prepared in the same manner as in Sample 1-1, except that the caramel pigment was blended at the addition rates shown in Table 3, the L value and the carbonated feeling were evaluated. The results are shown in Table 3.

When the caramel pigment is blended so that the L value is 28 to 96%, even when the caramel pigment is blended in addition to the quercetin glycoside, addition of an acidulant suppresses the decrease in carbonic acid sensation. It was found that a good carbonation can be perceived.

[Test Example 4] Examination of blending amount of quercetin glycoside (Samples 4-1 to 4-6)
Carbonated beverages prepared in the same manner as in Sample 1-1, except that quercetin glycosides (αG rutin PS manufactured by Toyo Sugar Refinery, α-monoglucosyl rutin content rate 75%) were blended at the addition rates shown in Table 4 were carbonated. The feeling was evaluated. The results are shown in Table 4.

As shown in Table 4, by setting the blending amount of quercetin glycoside to 0.10% by mass or less, even when quercetin glycoside is blended in addition to the caramel pigment, adding a sour agent gives a carbonic acid sensation. It was found that the decrease in the water content was effectively suppressed and a good carbonic acid feeling could be perceived.

[Test Example 5] Examination of types of quercetin glycosides (Sample 5-1)
Carbonic acid prepared in the same manner as in Sample 1-1, except that 0.27% of sammelin AO-3000 (enzyme-treated isoquercitrin content rate, manufactured by San-Ei Gen FFI) was added as a quercetin glycoside. The carbonated feeling of the beverage was evaluated. The results are shown in Table 5.

As shown in Table 5, when a quercetin glycoside is added to the caramel pigment regardless of the type of quercetin glycoside, addition of an acidulant suppresses a decrease in carbonic acid sensation and results in good carbonation. It turns out that I can perceive the feeling.

The beverage of the present invention has a physiological function such as a body fat reducing action, without impairing the flavor of the beverage itself, and a caramel-colored carbonated beverage containing a quercetin glycoside capable of perceiving a good carbonation sensation. is there.

Claims (6)

Caramel pigment-containing carbonic acid containing 0.10% by mass or less of quercetin glycoside, in which at least one acid selected from phosphoric acid, citric acid and malic acid is mixed so as to have an acidity of 0.01 to 0.1% Beverage. The carbonated beverage containing a caramel pigment according to claim 1, which has an L ^* a ^* b ^* color system and an L value of 28 to 96%. The caramel-colored carbonated beverage according to claim 1 or 2, wherein the quercetin glycoside is at least one of enzyme-treated isoquercitrin and enzyme-treated rutin. The caramel-colored carbonated beverage according to claim 3, wherein the enzyme-treated isoquercitrin is α-glucosylisoquercitrin. The caramel-colored carbonated beverage according to claim 3 or 4, wherein the enzyme-treated rutin is α-glucosyl rutin. The caramel pigment-containing carbonated beverage according to claim 5, wherein the α-glucosyl rutin is α-monoglucosyl rutin.