JP6803152B2 - Indigestible dextrin-containing sparkling beverage - Google Patents

Description

According to the present invention, in a sparkling beverage in which the carbonic acid sensation is reduced by setting the haze value (EBC) indicating turbidity to 1.0 or more, the flavor of the carbonated beverage is maintained and the carbonic acid sensation is maintained or enhanced. Regarding carbonated beverages and their production methods.

In recent years, consumer tastes have become more diverse, and a wide variety of beverages have been marketed as packaged beverages accordingly. Examples of sweet beverages include juices such as orange juice and apple juice, carbonated beverages and lactic acid bacteria beverages as acidic beverages, and black coffee and tea as bitter beverages. These various types of packaged beverages are designed for flavor according to the type of beverage, and various raw materials are used accordingly.

A carbonated beverage is a soft drink in which carbon dioxide (carbon dioxide) is injected into the beverage liquid and the carbon dioxide gas is oversaturated in the beverage liquid, and has a unique feeling of carbon dioxide that cannot be obtained with ordinary soft drinks. Therefore, it is often drunk in search of this. The carbonic acid sensation of a sparkling beverage is caused by the irritation obtained by foaming the carbon dioxide gas in the beverage when it passes through the oral cavity and throat, and the carbonic acid sensation gives the drinker a refreshing and refreshing sensation. Make you feel. Therefore, in sparkling beverages, the feeling of carbonation is an important property that affects consumer satisfaction.

As one of the means for enhancing the feeling of carbon dioxide, it is conceivable to simply increase the concentration of carbon dioxide gas contained in the beverage. However, when a high-concentration carbon dioxide gas is contained in a beverage, the gas pressure in the container naturally increases, so it is difficult to adopt such a means in a packaged sparkling beverage due to restrictions on the container such as pressure resistance. Is generally known to be. Therefore, various methods have been tried in order to enhance the carbonic acid feeling of the sparkling beverage by a method other than the method of increasing the carbon dioxide gas concentration. For example, Patent Document 1 discloses a method of enhancing or maintaining a feeling of carbonation by using spirantol or a plant extract containing spirantol. However, since spirantol is a pungent ingredient, the pungent taste may upset the flavor balance of carbonated beverages.

On the other hand, various raw materials are used for various beverages depending on the purpose, and among these raw materials, raw materials such as emulsified components and milk components that can add turbidity to the beverage when added to the beverage are also included. .. The following are some examples of adding a raw material that can add turbidity to a beverage to the beverage. For example, in acidic beverages and fruit juice beverages, by adding a substance containing an emulsifier (for example, an emulsified fragrance) to the beverage, fine particles made of emulsion are contained in the beverage, and the sizzle is reminiscent of the turbidity of the appearance. It is known to be effective in creating a feeling (a delicious feeling that stimulates the five senses) (for example, Patent Document 2). Furthermore, it is known that by adding an oil component contained in particles (emulsified component) made of an emulsion, a highly hydrophobic aroma component can be added to a beverage (Patent Document 3), and the taste can be enhanced. Has been done. Further, among milk-based beverages, beverages containing dairy raw materials have been proposed to which various beverages such as turbid fruit juice and lactic acid bacteria are added depending on the variety of tastes. For example, Patent Document 4 provides. (A) Lactobacillus fermented acidic milk; (b) turbid fruit juice and / or turbid vegetable juice; (c) gellan gum; (d) acidic milk beverage containing a turbid substance containing soybean dietary fiber is disclosed. Further, Patent Document 5 discloses a carbonated beverage containing milk. As described above, it is known to add a raw material capable of imparting turbidity to a beverage to various beverages. However, neither of these Patent Documents 2 to 5 discloses the influence on the carbonated feeling of the carbonated beverage by imparting turbidity of the emulsified component, the milk component, etc. to the carbonated beverage.

In addition, the following are known as carbonated beverages containing indigestible dextrin. For example, in Patent Document 6, carbonic acid, which is increased by containing indigestible dextrin in a sparkling beverage, is reduced by adding a caramel composition and / or a high-sweetness sweetener to reduce the harm of escape of dissolved carbon dioxide. Beverages are disclosed. However, Patent Document 6 does not disclose any effect on the feeling of carbonation when the turbidity of the sparkling beverage increases, the effect of indigestible dextrin on the feeling of carbonation, and the like. The turbidity means the degree to which the transparency of the solution is lost due to the presence of an insoluble substance. Since caramel is a water-soluble pigment, it does not impart turbidity even when added to a beverage. .. Further, in Patent Document 7, in a packaged sparkling beverage to which a sweetener and a caramel composition are added, indigestible dextrin is added, and the content of 4-methylimidazole is adjusted to a predetermined value to obtain foam. It is disclosed to improve the retention time. However, Patent Document 7 does not disclose any effect on the feeling of carbonation when the turbidity of the sparkling beverage increases, the effect of indigestible dextrin on the feeling of carbonation, and the like. Further, Patent Document 8 describes that by adding 0.5 to 5% by mass of indigestible dextrin to a carbonated beverage, the taste quality such as irritation, creaminess, and richness of the carbonated beverage can be improved. ing. However, Patent Document 8 does not disclose any effect on the feeling of carbonation when the turbidity of the sparkling beverage increases, the effect of indigestible dextrin on the feeling of carbonation at that time, and the like. Further, Patent Documents 9 to 11 describe that indigestible dextrin improves foam retention, foaming, and foam quality of beer-taste beverages. However, none of Patent Documents 9 to 11 discloses the effect on the feeling of carbonation when the turbidity of the sparkling beverage increases, the effect of indigestible dextrin on the feeling of carbonation, and the like.

Japanese Unexamined Patent Publication No. 2006-166870 Japanese Unexamined Patent Publication No. 2004-210957 Japanese Unexamined Patent Publication No. 2013-005781 Japanese Unexamined Patent Publication No. 2006-325606 Japanese Unexamined Patent Publication No. 2014-193136 Japanese Unexamined Patent Publication No. 2014-014354 Japanese Unexamined Patent Publication No. 2015-0437666 JP-A-2002-330735 Japanese Unexamined Patent Publication No. 2014-180268 Japanese Unexamined Patent Publication No. 2014-180269 Japanese Patent No. 5535388

Under the circumstances of the background technology as described above, the present inventors have evaluated how various ingredients affect the taste of sparkling beverages, and the emulsified flavors have an unfavorable taste for sparkling beverages. We were evaluating whether to give (bitterness, etc.). In this evaluation, the present inventors did not find any particular taste problem due to the emulsified flavor, but after the completion of this evaluation, they drank the carbonated beverage containing the emulsified flavor with a free feeling regardless of the taste evaluation. As a result, I noticed that the feeling of carbonation seemed to be lower than that of a normal sparkling beverage without emulsified flavor.

As a precaution, the present inventors compared and evaluated the carbonic acid feeling of the emulsified fragrance-containing carbonated beverage and the ordinary carbonated beverage having the same carbon dioxide concentration by an in-house specialized panelist. The finding that the stimulus (the tingling sensation felt in the throat from the oral cavity when drinking) is reduced, and the size of the carbon dioxide bubbles (the size of the carbon dioxide bubbles felt in the throat when swallowing the beverage). ) ”Is getting smaller. The present inventors further evaluated the effect of a lactic acid bacteria beverage solution containing a milk component and a lactic acid bacterium on the carbonated feeling of a carbonated beverage, and found that it reduces the carbonated feeling of a carbonated beverage in the same manner as an emulsified flavor. .. Considering that emulsified fragrances, milk components, and lactic acid bacteria usually contain insoluble substances and commonly cause turbidity in beverages when added to beverages, the present inventors have considered. As a problem peculiar to the packaged sparkling beverage having a turbidity of a certain level or higher, a new problem of reducing the feeling of carbonation, more specifically, the feeling of "stimulation" is reduced, and / or "the size of the carbonic acid foam". I found a new problem that "sa" becomes smaller.

An object of the present invention is that in a sparkling beverage in which the carbonic acid sensation is reduced by setting the haze value (EBC) indicating turbidity to 1.0 or more, the carbonic acid sensation is maintained or enhanced while the flavor of the sparkling beverage is maintained. It is an object of the present invention to provide a packaged carbonated beverage and a method for producing the same.

In order to solve the above problems, the present inventors have set the haze value (EBC) indicating turbidity to 1.0 or more to reduce the feeling of carbonation in the carbonated beverage, while maintaining the flavor of the carbonated beverage. We diligently studied the packaged sparkling beverages with maintained or enhanced carbonation and the method for producing them. As a simple means of improving the reduced carbonic acid sensation, the present inventors have attempted a method of sufficiently improving the carbon dioxide concentration in a sparkling beverage having a haze value (EBC) of 1.0 or more, which indicates turbidity. , There was a problem such as spouting when opening the carbonated beverage.

As a result of trying various other methods, the present inventors surprisingly include a specific amount of indigestible dextrin in a carbonated beverage having a haze value (EBC) of 1.0 or more indicating turbidity. As a result, it was found that the carbonic acid feeling can be maintained or enhanced while the flavor of the carbonated beverage is maintained, and the present invention has been completed. Considering that Patent Document 8 describes that when a carbonated beverage contains a specific amount of indigestible dextrin, the irritation caused by carbonic acid is alleviated, the haze value (EBC) indicating turbidity is determined. It was very surprising that the feeling of carbonation could be maintained or enhanced by containing a specific amount of indigestible dextrin in a sparkling beverage of 1.0 or more.

That is, the present invention
(1) A carbonated beverage having a haze value (EBC) of 1.0 or more indicating turbidity, and a packaged carbonated beverage containing 0.8% by weight or more of indigestible dextrin with respect to the total amount of the beverage.
(2) The packaged carbonated beverage according to (1) above, wherein the content of indigestible dextrin is 0.8% by weight or more and less than 5% by weight.
(3) The packaged carbonated beverage according to (1) or (2) above, wherein the haze value (EBC) representing turbidity is in the range of 1.0 to 10,000.
(4) The packaged sparkling beverage according to any one of (1) to (3) above, wherein the carbon dioxide gas concentration is in the range of 2.8 to 10.1 g / L.
(5) Sparkling beverages having a haze value (EBC) of 1.0 or more, which indicates turbidity, are flavors, emulsifiers, animal milk components, plant milk components, plant-derived crushed products, plant-derived extracts, and animal-derived crushed products. The packaged sparkling beverage according to any one of (1) to (4) above, which is a carbonated beverage containing one or more selected from the group consisting of substances, animal-derived extracts, and microorganisms. Regarding.

In addition, the present invention
(6) In the production of a carbonated beverage having a haze value (EBC) of 1.0 or more indicating turbidity, a container characterized by containing 0.8% by weight or more of indigestible dextrin with respect to the total amount of the beverage. How to make stuffed sparkling drinks,
(7) In a carbonated beverage having a haze value (EBC) of 1.0 or more indicating turbidity, the packaged carbonic acid is characterized by containing 0.8% by weight or more of indigestible dextrin with respect to the total amount of the beverage. The present invention relates to a method for enhancing the carbonation of a beverage.

According to the present invention, in a sparkling beverage in which the carbonic acid sensation is reduced by setting the haze value (EBC) indicating turbidity to 1.0 or more, the packaging in which the carbonic acid sensation is maintained or enhanced while the flavor of the carbonated beverage is maintained. Provided are a carbonated beverage and a method for producing the same.

The present invention is a carbonated beverage having a haze value (EBC) of 1.0 or more, which indicates turbidity, and contains 0.8% by weight or more of indigestible dextrin with respect to the total amount of the beverage. Hereinafter, it is also referred to as “the packaged carbonated beverage of the present invention”), and its production method. The packaged sparkling beverage of the present invention is a sparkling beverage whose carbonic acid sensation is reduced by setting the haze value (EBC) indicating turbidity to 1.0 or more, and is difficult to digest by 0.8% by weight or more with respect to the total amount of the beverage. By containing sex dextrin, it is a packaged sparkling beverage in which the flavor of the sparkling beverage is maintained and the carbonic acid feeling is maintained or enhanced.

<Containered carbonated beverage of the present invention>
The packaged sparkling beverage of the present invention is a carbonated beverage having a haze value (EBC) of 1.0 or more indicating turbidity, and contains 0.8% by weight or more of indigestible dextrin with respect to the total amount of the beverage. Other than that, there are no particular differences from ordinary packaged carbonated beverages in the manufacturing raw materials, manufacturing methods, and manufacturing conditions used. In this specification, the numerical range represented by "-" naturally includes the numerical values at both ends of "-" unless otherwise specified.

<Turbidity>
The sparkling beverage in the packaged sparkling beverage of the present invention has a haze value (EBC) representing turbidity of 1.0 or more, preferably in the range of 1.0 to 10000, and more preferably in the range of 2.0 to 10000. Of these, it is more preferably in the range of 3.0 to 10,000, and even more preferably in the range of 5.0 to 1000. When the haze value (EBC) of the carbonated beverage is less than 1.0, the decrease in carbonation due to turbidity hardly occurs in the first place.

In the present specification, the "turbidity" of a carbonated beverage means the haze value (EBC) of the carbonated beverage (hereinafter, may be referred to as Haze Value), and the carbonated beverage is diluted to have a haze value (haze value). When EBC) is measured, it means a numerical value calculated by the following formula.
[Turbidity of carbonated beverage] = [Haze value of carbonated beverage after dilution (EBC)] x [Dilution ratio]

The haze value (EBC) of the carbonated beverage can be measured according to the method of EBC (European Brewery Convention). Light at 650 nm is used in such measurements. The measurement can be performed at a liquid temperature of 20 ° C.

The smaller the haze value, the higher the transparency of the carbonated beverage, and the higher the haze value, the higher the degree of turbidity of the carbonated beverage due to the insoluble substance. Insoluble substances in beverages scatter light and thus increase the haze value, whereas soluble substances in beverages do not scatter light and therefore have little effect on haze values. Therefore, for example, even if a pigment is added to a beverage, if the pigment is a water-soluble pigment such as a caramel color, even if the beverage is colored, the haze value is hardly affected.

Further, since the dissolved carbon dioxide gas does not scatter light, whether or not the measurement of the haze value of the carbonated beverage is performed after the carbonated beverage is degassed does not affect the haze value. Therefore, the haze value of the carbonated beverage may be measured in a state where the carbon dioxide gas is degassed, or may be measured without degassing the carbon dioxide gas. The haze value of a carbonated beverage can be measured using a commercially available haze meter (haze meter), but since it can be easily measured even when carbon dioxide gas is not degassed, HAZE QC (Anton Paar Japan K.K.) ) Is preferably used.

A sparkling beverage having a haze value (EBC) of 1.0 or more, which represents turbidity, contains a component that imparts turbidity to the sparkling beverage. The component is not particularly limited as long as it does not dissolve in the carbonated beverage but is dispersed in the carbonated beverage and contains particles having a size capable of imparting turbidity to the carbonated beverage. Such particles include emulsifiers, fragrances, animal milk components, plant milk components, plant-derived crushed products (plant leaves, flowers, stems, seeds or root crushed products: for example, tea leaf crushed products, ginger crushed products, turbidity. Fruit juice, fruit pulp, etc.), plant-derived extracts (plant leaves, flowers, stems, seeds or root extracts), animal-derived crushed products (fish flour, bone powder, etc.), animal-derived extracts (collagen, lecithin, meat extract) , Fish extract, etc.), particles such as microorganisms, among others, from the viewpoint of appearance stability of packaged beverages, emulsifiers, fragrances, animal milk components, plant-derived crushed products, plant-derived extracts, animal-derived crushed products , Animal-derived extracts, fish extracts, microorganisms and the like are preferably mentioned, and among them, particles such as emulsifiers, fragrances, animal milk components and animal-derived extracts are more preferably mentioned. When the particles that impart turbidity are derived from plants, the effect of improving the feeling of carbonation is more pronounced if the particles are other than hazelnut-derived components and soybean-derived components (powdered tofu, kinako, soymilk yogurt, soymilk, etc.). ,preferable.

As used herein, the term "flavor" refers to what is defined in the Food Sanitation Law as "additives added to impart or enhance aroma in the process of manufacturing or processing foods and their preparations". .. Among them, an emulsified fragrance is preferable from the viewpoint of imparting turbidity. "Emulsified fragrance" is a fragrance prepared with water-insoluble components. Specifically, a mixture of an oil-soluble fragrance, a pigment, a specific gravity adjusting agent, etc. is emulsified into the aqueous phase using an emulsifier and an emulsion stabilizer. It is a fragrance. Various emulsified fragrances are commercially available, and any form can be used in the present invention.

In the present specification, the "animal milk component" means milk derived from animals (milk, etc.) itself or a processed product of the milk. Such processed products include ingredient-adjusted milk, low-fat milk, defatted milk, processed milk, dairy beverages, dairy products (cream, butter, butteroil, cheese, concentrated whey, ice creams, concentrated milk, defatted concentrated milk, none. Sugar-concentrated milk, sugar-free defatted milk, sweetened milk, sweetened defatted milk, whole milk powder, defatted milk powder, cream powder, whey powder, protein-concentrated whey powder, buttermilk powder, sugar-sweetened milk powder, prepared milk powder, fermented milk, lactic acid bacteria drink, milky Minerals, etc.).

As used herein, the term "vegetable milk component" means plant-derived milk (soy milk, coconut milk, almond milk, sesame milk, walnut milk, etc.) itself or a processed product of the milk. Such processed products include prepared soymilk, adjusted coconut milk, adjusted almond milk, adjusted sesame milk, adjusted walnut milk, soymilk beverage, coconut milk beverage, almond milk beverage, sesame milk beverage, walnut milk beverage, soybean beverage, coconut beverage, etc. Almond drink, sesame drink, walnut drink, vegetable powder (whole soybean powder, whole coconut powder, whole almond powder, whole sesame powder, whole walnut powder, defatted soybean powder, defatted coconut powder, defatted almond powder, defatted sesame powder, defatted walnut powder, etc.) Examples include vegetable proteins (soy protein, coconut protein, almond protein, sesame protein, walnut protein, wheat protein, etc.), defatted soybeans, defatted coconut, defatted almonds, defatted sesame seeds, defatted walnuts, and the like.

The above-mentioned "microorganism" includes bacteria (for example, lactic acid bacteria), fungi (for example, yeast) and the like. Such microorganisms also include living cells, dead cells, their debris and metabolically secreted substances.

In the present invention, only one type of "ingredient that imparts turbidity to a carbonated beverage" may be used, or two or more types may be used in combination.

The size of the above-mentioned "particles that impart turbidity to a carbonated beverage" is not particularly limited as long as it is a size that can impart turbidity of 1.0 or more to a carbonated beverage, but the maximum length of the particles is 10 nm. It preferably contains at least particles having a size in the range of ~ 100 μm.

As the above-mentioned "component that imparts turbidity to a carbonated beverage", a commercially available product may be used, or the size of particles contained in the component of the commercially available product may be adjusted and used. Those prepared according to a known method may be used. The particle size can be adjusted using a commercially available mixer or homogenizer. Further, among commercially available emulsifiers and fragrances, those having a specified average particle size and the like can also be used. In a carbonated beverage, the turbidity of the carbonated beverage increases as the concentration of particles that impart turbidity to the carbonated beverage increases.

The amount (content or addition amount, preferably addition amount) of the "component that imparts turbidity to the carbonated beverage" in the present invention is such that the haze value (EBC) indicating the turbidity of the carbonated beverage is 1.0 or more. It is preferably used in the range of 1.0 to 10000, more preferably in the range of 2.0 to 10000, still more preferably in the range of 3.0 to 10000, and even more preferably in the range of 5.0 to 1000. be able to. Further, the haze value may be, for example, 500 or less, 300 or less, or 250 or less. The degree of turbidity of a sparkling beverage depends on the amount used depends on the type of "ingredient that imparts turbidity to the sparkling beverage" and the size and concentration of particles in the ingredient. Although it cannot be said to the above, a person skilled in the art can appropriately determine the amount of the "ingredient that imparts turbidity to the sparkling beverage" while checking the turbidity of the sparkling beverage.

<Indigestible dextrin>
Indigestible dextrin is roasted dextrin obtained by acidifying (for example, adding hydrochloric acid) and / or heating plant-derived starch such as corn, wheat, rice, beans, potatoes, and tapioca, if necessary. A water-soluble dietary fiber that has been enzymatically treated with α-amylase and / or glucoamylase and then desalted and decolorized as necessary, and has indigestible characteristics. For such indigestible dextrin, high performance liquid chromatograph, which is an analysis method of dietary fiber described in Eshin No. 13 (“Analysis method of nutritional components, etc. in nutrition labeling standards”) dated April 26, 1999. A dextrin containing an indigestible component measured by a method (enzyme-HPLC method), preferably a dextrin containing 85 to 95% by mass of the indigestible component, and the like are included. For convenience, the indigestible dextrin used in the present invention shall also include a reduced product of the indigestible dextrin produced by hydrogenation. Indigestible dextrin and its reduced product (reduced indigestible dextrin) are commercially available in the form of powder, fine granules, granules and the like, and any form can be used in the present invention.

The amount of indigestible dextrin used (content or addition amount, preferably addition amount) in the present invention can be, for example, 0.8% by weight or more with respect to the total amount of the beverage, and a feeling of carbonation is sufficiently maintained. Alternatively, it can be preferably 1.0% by weight or more, or 1.2% by weight or more from the viewpoint of enhancing. Further, from the viewpoint of the balance of retaining the flavor of the carbonated beverage, it is preferably less than 5% by weight, more preferably 4% by weight or less, and further preferably 3.5% by weight or less. The lower limit (0.8% by weight, 1.0% by weight, 1.2% by weight) and the upper limit (5% by weight, 4% by weight, 3.5% by weight) of the amount used can be any combination. You can choose and this paragraph discloses all combinations thereof.

The content of indigestible dextrin in a beverage is, for example, the method for analyzing dietary fiber described in April 26, 1999, Eishin No. 13 (“Analysis method for nutritional components, etc. in nutrition labeling standards”). It can be measured by high performance liquid chromatography (enzyme-HPLC method).

<Carbon dioxide concentration>
The carbon dioxide concentration of the packaged sparkling beverage of the present invention cannot be unequivocally defined because it depends on the degree of carbonation intended to be obtained as the final product, and is not particularly limited. However, for example, it can be in the range of 2.8 to 10.1 g / L, and can be 4.2 g / L or more, or 4.5 g / L or more from the viewpoint of enhancing the carbonic acid sensation. .. Further, from the viewpoint of the pressure resistance of the container, it can be preferably 9.3 g / L or less, more preferably 8.4 g / L or less. The lower limit of the carbon dioxide concentration (2.8 g / L, 4.2 g / L, 4.5 g / L) and the upper limit (10.1 g / L, 9.3 g / L, 8.4 g / L). Can be selected in any combination, and this paragraph shall disclose all combinations.

The carbon dioxide concentration of the packaged sparkling beverage of the present invention is adjusted by adjusting the amount and pressure of carbon dioxide (carbon dioxide) blown into the packaged sparkling beverage, and the amount and carbon dioxide of the carbonated water used for preparing the packaged sparkling beverage. It can be adjusted by adjusting the concentration or the like. The carbon dioxide concentration of the packaged sparkling beverage of the present invention can be measured using a commercially available dissolved carbon dioxide concentration meter (for example, a CO ₂ concentration measuring machine manufactured by Anton Pearl Japan Co., Ltd.). The measurement can be performed at a liquid temperature of 20 ° C.

<Arbitrary ingredient>
The packaged carbonated beverage of the present invention contains only a component that imparts turbidity to the carbonated beverage, indigestible dextrin, carbon dioxide gas, and water (hereinafter, these four types are collectively referred to as "essential component"). However, any component such as an acid component, a sweet component, a coloring component, and a fragrance may be contained or added as long as the flavor of the carbonated beverage is not impaired.

Examples of the container in the containerized carbonated beverage of the present invention include a resin bottle container such as a PET bottle, a polypropylene bottle, and a polyvinyl chloride bottle; a bottle container; a can container; and the like.

The packaged sparkling beverage of the present invention is preferably a sterilized packaged sparkling beverage.

The "sparkling beverage" in the present invention is not limited to the "sparkling beverage" specified in the Japanese Agricultural Standard (Ministry of Agriculture and Forestry Notification No. 567, June 27, 1974), and includes a wide range of beverages containing carbon dioxide, for example. Beverages containing carbon dioxide gas having a gas pressure of 0.05 MPa or more, preferably 0.07 MPa or more at 20 ° C. are widely included.

The packaged sparkling beverage of the present invention is a sparkling beverage having a haze value (EBC) of 1.0 or more, which indicates turbidity, and contains 0.8% by weight or more of resistant dextrin with respect to the total amount of the beverage. It is not particularly limited as long as it is a sparkling beverage, and specifically, a turbid carbonated beverage, a carbonated beverage containing animal or vegetable milk components, a carbonated beverage containing lactic acid bacteria, a carbonated beverage containing turbid fruit juice, a beer-taste beverage, etc. Is preferably mentioned.

<Maintenance or enhancement of carbonation>
In the present invention, the packaged sparkling beverage having "maintained or enhanced carbonation" has a haze value (EBC) indicating turbidity of less than 0.1, preferably less than 0.02, more preferably 0.01 or less. The same kind, except that the carbonated beverage does not contain or add a component that imparts turbidity, or the content or addition amount is reduced, and the resistant dextrin is contained or not added. Compared to the packaged sparkling beverage (hereinafter, also referred to as "control packaged sparkling beverage") produced by the same manufacturing method using the raw materials so as to have the same final concentration, the packaged beverage has a maintained or enhanced carbonic acid feeling. Sparkling drink: Or
A container with a haze value (EBC) of 1.0 or more, which is manufactured by the same manufacturing method using the same kind of raw materials so as to have the same final concentration, except that it contains or does not contain indigestible dextrin. Compared to carbonated beverages (hereinafter, also referred to as "comparative packaged carbonated beverages"), packaged carbonated beverages with enhanced carbonic acid sensation:
Means.

In the present invention, "carbonic acid feeling" means "irritating feeling" and "size of carbonic acid bubbles". The above-mentioned "stimulation feeling" means a tingling stimulus felt in the throat from the oral cavity when drinking, and the above-mentioned "size of carbonic acid bubbles" means carbonic acid bubbles felt in the throat when swallowing a beverage. Means the size of.

A trained panelist can easily and clearly determine how the "stimulation" and "size of carbonated foam" of a sparkling beverage compare to that of a comparative sparkling beverage. be able to. A general method can be used for the evaluation criteria and the method of summarizing the evaluations among the panelists. For example, it is the same as the method using the evaluation raw score, the evaluation criteria, etc. described in Test 1 of Examples described later. A method, preferably the same method as the method using the evaluation raw score, the evaluation standard, etc. described in Test 1 of Examples described later can be preferably used. The "comparative control" in the present specification preferably includes the above-mentioned "control container-filled sparkling beverage" and the above-mentioned "comparative container-filled carbonated beverage".

In the present invention, "the feeling of carbonation was maintained" as compared with the comparative control means that both "feeling of irritation" and "size of carbonic acid bubbles" were similar to those of the comparative control. This means that, for example, in the evaluation criteria of Test 1 of the examples described later, all of these two items (“stimulation” and “size of carbonic acid bubbles”) are “○ (4 levels of 1 to 4 points”). In the evaluation, the average score is 2.3 points or more and less than 3.0 points) ”. Further, in the present invention, "the feeling of carbonic acid is enhanced" as compared with the comparative control means that both "feeling of irritation" and "size of carbonic acid bubbles" are the same or higher as compared with the comparative control. This means that at least one of these two items (“stimulation” and “carbonic acid bubble size”) exceeds the comparative control. For example, Test 1 of the examples described later. Of the items in the evaluation criteria, one item is "○" and one item is "◎ (4 grades of 1 to 4 points, the average score is 3.0 points or more), or 2 items (" Both "feeling of irritation" and "size of carbonic acid bubbles") mean "◎".

<Maintaining the flavor of carbonated beverages>
In the present invention, the beverage "preserving the flavor of the sparkling beverage" means that the feeling of carbonation is maintained or enhanced, and that the unique flavor of the indigestible dextrin itself does not interfere with the original flavor of the sparkling beverage. means.

Whether or not the original "flavor" of a carbonated beverage is hindered by the unique flavor of the indigestible dextrin itself can be easily and clearly determined by a trained panelist. Even if the carbonated feeling of a sparkling drink is maintained or enhanced, if the flavor of the sparkling drink is hindered by the unique flavor of the indigestible dextrin itself, the flavor of the sparkling drink is It can be evaluated that it is not retained.

<Method for producing a packaged carbonated beverage of the present invention>
The packaged sparkling beverage of the present invention is conventionally known except that the haze value (EBC) indicating turbidity is 1.0 or more and 0.8% by weight or more of indigestible dextrin is contained in the total amount of the beverage. It can be produced according to the method for producing a packaged sparkling beverage. The production method of the present invention is a method in which 0.8% by weight or more of resistant dextrin is contained in the total amount of the beverage in the production of a sparkling beverage having a haze value (EBC) indicating turbidity of 1.0 or more. More specifically, in the production of a sparkling beverage having a haze value (EBC) representing turbidity of 1.0 or more, the raw materials for producing the sparkling beverage (for example, "water" and "turbidity in the sparkling beverage" are used. "Water containing a component that imparts a degree", "Water containing a carbon dioxide gas", "Water containing a component that imparts turbidity to a sparkling beverage and a carbon dioxide gas", or "Any of these four types of water A method of adding or adding 0.8% by weight or more of indigestible dextrin to the total amount of the beverage to "water containing a part or all of the components") can be mentioned. In such a production method, the order in which the production raw materials are contained or added is not particularly limited as long as the packaged carbonated beverage containing the production raw materials to be used can be produced, but among the production raw materials to be used, production raw materials other than carbon dioxide gas. A method in which carbon dioxide gas is contained in the liquid and then sealed is preferably mentioned in a state where the liquid containing the above is packed in a container, and then a method including further sterilization is more preferable.

As a more specific step of the production method of the present invention,
Formulation step A: In which a production raw material other than water and carbon dioxide (a component that imparts turbidity to a carbonated beverage, indigestible dextrin, and in some cases, an optional component, etc.) is added to water.
Step B: in which carbon dioxide gas is blown into the preparation liquid that has undergone the preparation step A, and step C: in which the liquid that has undergone the preparation step B is filled into the container.
Can be mentioned as a method of having. In addition, such a method may include a sterilization step. As a method having a sterilization process,
Preparation step A1: Adding production raw materials other than water and carbon dioxide (components that impart turbidity to sparkling beverages, indigestible dextrin, and in some cases, optional components, etc.) to water.
Step B1: Blowing carbon dioxide gas into the compounding solution that has undergone the compounding step A1
Step C1: to fill the container with the liquid that has undergone step B1 and step D1: to sterilize the container containing the liquid that has undergone step C1.
In addition to the method having the above, the following methods can be mentioned.
Formulation step A2: Add manufacturing raw materials other than water and carbon dioxide (ingredients that impart turbidity to sparkling beverages, indigestible dextrin, and in some cases, optional ingredients) to water.
Step D2: Sterilize the compounding solution that has undergone the compounding step A2:
Step B2: Injecting carbon dioxide gas into the sterilizing solution that has undergone step D2:
Step C2 for filling the container with the liquid that has passed through step B2.

The sterilization method is not particularly limited, and examples thereof include a high-temperature short-time sterilization method (HTST method), a pastorizer sterilization method, and an ultra-high temperature heat treatment method (UHT method).

<How to enhance the carbonated feeling of a packaged sparkling drink>
As the "method for enhancing the carbonated feeling of the packaged carbonated beverage" of the present invention, in the carbonated beverage having a haze value (EBC) indicating turbidity of 1.0 or more, 0.8% by weight or more with respect to the total amount of the beverage. It is not particularly limited as long as it contains indigestible dextrin.

Hereinafter, the present invention will be described in detail by way of examples, but the present invention is not limited to these examples.

Test 1 [Effects of emulsifying ingredients and indigestible dextrin on the carbonated feeling of carbonated beverages]
The effects of emulsifying components and indigestible dextrin on the carbonated feeling of carbonated beverages were investigated by the following experiments.

(1) Preparation of carbonated beverages According to the formulations shown in Tables 1 to 3 below, carbonated beverages in each group were prepared by the so-called post-mix method. The post-mix method is to inject a syrup prepared by mixing sugar solution, acidulant, flavor, coloring agent, etc. into a container, then inject carbonated water into the container, seal the container, and then syrup and carbonated water. Is a method of mixing. Specifically, in this embodiment, carbonated water (carbon dioxide concentration is high) prepared by injecting a syrup prepared by mixing raw materials other than carbonated water into a container and then separately carvoting (carbon dioxide gas injection dissolution). 10.1 g / L) was injected into the container, the container was sealed, and then the above-mentioned syrup and carbonated water were mixed to prepare a carbonated beverage in each section. The carbon dioxide concentration of the above-mentioned carbonated water was measured using HAZE QC (manufactured by Anton Pearl Japan Co., Ltd.), which is a measuring device for beverage analysis.

As can be seen from Tables 1 to 3, the sparkling drinks in Control Groups 1 to 4 do not contain any of the components that impart turbidity to the sparkling drink and the indigestible dextrin, and the sparkling drinks of Comparative Examples 1 to 5 , An emulsified fragrance, which is a kind of component that imparts turbidity to a sparkling beverage, or an indigestible dextrin that contains a milk component, and the sparkling beverages of Examples 1 to 5 have a turbidity in the sparkling beverage. It contains both an emulsified fragrance, which is a kind of ingredient that imparts the above, or a milk ingredient, and indigestible dextrin. In particular, the carbonated beverages of Comparative Example 2 and Example 2 were prepared using emulsified flavors different from the emulsified flavors used in Comparative Examples 1 and 1. Further, the sparkling beverages of Control Group 1, Control Group 4, Comparative Example 1, Comparative Example 2, Comparative Example 5, Example 1, Example 2, and Example 5 use fructose-glucose liquid sugar or granulated sugar for preparation. On the other hand, the sparkling beverages of Control Group 2, Control Group 3, Comparative Example 3, Comparative Example 4, Example 3, and Example 4 used high-sweetness sweeteners aspartame, acesulfame K, and sucralose. Preparation was performed. The carbonated beverages of Control Group 3, Comparative Example 4, and Example 4 contained caramel, which is a coloring agent, in addition to the above, and had a cola-like appearance. Further, the carbonated beverages of Comparative Example 5 and Example 5 contain a milk component as a component that imparts turbidity to the carbonated beverage.

(2) Measurement of turbidity The turbidity of the carbonated beverage was indexed by the haze value (EBC). The haze value of the prepared carbonated beverage was measured at a liquid temperature of 20 ° C. using HAZE QC (manufactured by Anton Paar Japan K.K.). When the carbonated beverage was so turbid that a haze value could not be obtained, the carbonated beverage was sufficiently degassed, diluted with ion-exchanged water to an appropriate concentration, and then the haze value was measured. When the turbidity was measured by diluting the carbonated beverage, the turbidity of the carbonated beverage (carbonated beverage before dilution) was calculated using the following formula.
[Turbidity of carbonated beverage] = [Haze value of carbonated beverage after dilution (EBC)] × [Dilution ratio]
The results of measuring the haze value in the carbonated beverages in each group of Tables 1 to 3 are shown in the item of "turbidity" in Table 4 described later.

(3) Sensory evaluation The sensory evaluation of the prepared carbonated beverages was carried out by 6 trained panelists by the following methods and criteria.

The sensory evaluation was performed for the purpose of evaluating the feeling of carbonation during drinking. Specifically, we evaluated "stimulation" and "size of carbonic acid bubbles", which are particularly important as elements constituting the carbonic acid feeling. The "irritating feeling" was evaluated as the tingling stimulus felt in the throat from the oral cavity during drinking, and the "size of carbonic acid bubbles" was evaluated as the size of the carbonic acid bubbles felt in the throat when the beverage was swallowed. .. In addition, as a "comprehensive evaluation", in addition to the above-mentioned "stimulation" and "size of carbonic acid bubbles", a comprehensive evaluation including "flavor of carbonated beverage" was also performed.

The evaluation raw score was the following four-grade evaluation.
(Evaluation raw score)
4 points; Remarkably strong (irritating feeling), remarkably large (size of carbonic acid bubbles) or remarkably excellent (comprehensive evaluation):
3 points; slightly strong (stimulation), slightly large (carbonic acid bubble size) or slightly excellent (comprehensive evaluation):
2 points; slightly weak (irritating feeling), slightly small (carbonic acid bubble size) or slightly inferior (comprehensive evaluation):
1 point: Remarkably weak (irritating feeling), significantly small (carbonic acid bubble size) or significantly inferior (comprehensive evaluation):

For each of "stimulation", "size of carbonic acid bubbles", and "comprehensive evaluation", the average score of the evaluation raw scores of the six panelists was calculated, and the average score was divided into levels according to the following evaluation criteria.
(Evaluation criteria)
⊚: (4 grades of 1 to 4 points, average score is 3.0 points or more)
◯: (The average score is 2.3 points or more and less than 3.0 points on a 4-point scale of 1 to 4 points)
Δ: (The average score is 1.6 points or more and less than 2.3 points in a 4-point evaluation of 1 to 4 points)
X: (The average score is less than 1.6 points on a 4-point scale of 1 to 4 points)

The results of sensory evaluation of the carbonated beverages in each group shown in Tables 1 to 3 above are shown in Table 4 below.

As can be seen from the results in Table 4, Comparative Examples 1 and 2 have a higher turbidity than Control Group 1 (a type of "control container-filled carbonated beverage" in the present invention) and do not contain indigestible dextrin. In, the "stimulation feeling" was weak and / or the "carbonic acid bubble size" was small, and it was evaluated that the carbonic acid feeling was inferior. On the other hand, in Examples 1 and 2 to which the indigestible dextrin was further added, both the "irritating feeling" and the "size of carbonic acid bubbles" were equal to or larger than those of the control group 1 and " At least one item of "irritability" and "size of carbonic acid bubbles" exceeded that of control group 1. That is, in Examples 1 and 2, it was shown that the feeling of carbonation was enhanced as compared with the control group 1. Further, in Examples 1 and 2, the peculiar flavor of the indigestible dextrin itself did not interfere with the original flavor of the carbonated beverage, and the flavor of the carbonated beverage was retained. In addition, the same relationship as the above-mentioned relationship between "Control Group 1, Comparative Examples 1 and 2, Examples 1 and 2" can be found between "Control Group 2, Comparative Example 3, Example 3" and "Control". It was also recognized between the wards 3, Comparative Example 4, and Example 4. That is, in Example 3, it was shown that the feeling of carbonation was enhanced when compared with the control group 2, and in Example 4, the feeling of carbonation was enhanced when compared with the control group 3. It has been shown. Further, in Examples 3 and 4, the peculiar flavor of the indigestible dextrin itself did not interfere with the original flavor of the carbonated beverage, and the flavor of the carbonated beverage was retained.

Further, in Comparative Examples 3 and 4, and Examples 3 and 4, an emulsified flavor was used as a component for imparting turbidity, but Comparative Example 5 using skim milk powder as a milk component as a component for imparting turbidity. In Example 5 as well, when turbidity was imparted, the carbonic acid sensation decreased (Comparative Example 5), and when indigestible dextrin was further added, the reduced carbonic acid sensation was enhanced (Example 5). Further, in both the sparkling beverage prepared using fructose-glucose liquid sugar and granulated sugar and the sparkling beverage prepared using a high-sweetness sweetener, the feeling of carbonation decreases when turbidity is imparted (Comparative Example 1). ~ 5), the addition of indigestible dextrin enhanced the reduced carbonic acid sensation (Examples 1 to 5).

As described above, from the results in Table 4, it was shown that when the carbonated beverage is imparted with turbidity, the feeling of carbonation is reduced regardless of the component that imparts turbidity. Furthermore, it was shown that the carbonic acid sensation reduced by turbidity was enhanced by the addition of indigestible dextrin. It was also shown that the addition of turbidity reduces the carbonic acid sensation regardless of the coloration of the sparkling beverage, and that the carbonic acid sensation reduced by the turbidity is enhanced by the addition of indigestible dextrin. ..

In Table 4, when Comparative Example 1 (a type of "comparative bottled carbonated beverage" in the present invention) is viewed as a comparative control, in Example 1, either "stimulation" or "size of carbonated foam" It was also shown to be improving. That is, in Example 1, it was shown that the feeling of carbonic acid was enhanced when compared with Comparative Example 1. Further, the same relationship as the above-mentioned relationship between Comparative Example 1 and Example 1 is found between Comparative Example 2 and Example 2, between Comparative Example 3 and Example 3, and Comparative Example 4 and Example 4. It was also observed between Comparative Example 5 and Example 5. That is, in Example 2, it was shown that the carbonic acid feeling was enhanced when compared with Comparative Example 2, and in Example 3, the carbonic acid feeling was enhanced when compared with Comparative Example 3. Was shown, and in Example 4, it was shown that the carbonic acid sensation was enhanced when compared with Comparative Example 4, and in Example 5, the carbonic acid sensation was enhanced when compared with Comparative Example 5. It was shown to be.

Test 2 [Effect of emulsified component amount on carbonated drink]
The effect of the amount of emulsified component on the carbonated feeling of the carbonated beverage was investigated by the following experiment.

(1) Preparation of sparkling beverages Sparkling beverages in each section of Tables 5 to 6 were prepared by the same method as described in Test 1 above, except that the formulations were set in Tables 5 to 6 below.

As shown in Tables 5 to 6, the carbonated beverage in Control Group 5 does not contain either an emulsified fragrance (a type of component that imparts turbidity to the carbonated beverage) or indigestible dextrin, and Comparative Example 6 Although the carbonated beverages of ~ 12 contain each concentration of emulsified fragrance, they do not contain indigestible dextrin, and Comparative Examples 13 to 14 contain both emulsified fragrance and indigestible dextrin. , Turbidity (EBC) is less than 1.0, Examples 6-10 carbonated beverages contain both emulsified fragrance and indigestible dextrin, and turbidity (EBC) is 1.0 or more. .. "Comparative Examples 6 and 13", "Comparative Examples 7 and 14", "Comparative Example 8 and Example 6", "Comparative Example 9 and Example 7", "Comparative Example 10 and Example 8", "Comparative Example 11" And the combinations of "Example 9" and "Comparative Example 12 and Example 10" each contain the same concentration of emulsified flavor, but the former sparkling beverage of each combination contains indigestible dextrin. However, the latter sparkling beverages in each combination contain indigestible dextrin (see Tables 5-6). In addition, in the combinations listed above, the concentration of the emulsified fragrance added increases as the listed order becomes the later combination (see Tables 5 to 6).

(2) Measurement of turbidity The results of measuring the haze value of carbonated beverages in each of the groups in Tables 5 to 6 by the same method as described in Test 1 are shown in the item of "turbidity" in Table 7 described later. ..

(3) Sensory evaluation The sensory evaluation of the carbonated beverages of each of the test examples in Tables 5 to 6 was performed by the same method and standard as those described in Test 1. The results are shown in Table 7 below.

In Comparative Examples 6 and 7, turbidity was imparted to the carbonated beverage and indigestible dextrin was not added, but the carbonated beverage was evaluated to have a carbonic acid sensation equivalent to or slightly inferior to that of the control group 5. It is considered that this did not affect the feeling of carbonation so much because the turbidity given to the carbonated beverages of Comparative Examples 6 and 7 was less than 1.0, which was not so high. On the other hand, in Comparative Examples 8 to 12 having a higher turbidity (turbidity of 1.0 or more) than Comparative Example 7 and to which indigestible dextrin was not added, “stimulation” was compared with that of Control Group 5. Was weak, or the "size of carbonic acid bubbles" was small, or both, and it was evaluated that the feeling of carbonic acid was inferior. Further, in Comparative Examples 6, 7, 8, 9, 10, 11, and 12, as the turbidity increases, the carbonic acid sensation decreases, that is, the "irritant sensation" weakens, and "carbonic acid bubbles" It was shown that the "size" becomes smaller.

On the other hand, in Examples 6 to 10 in which not only the turbidity of 1.0 or more was imparted but also the indigestible dextrin was added, either "stimulation feeling" or "size of carbonic acid bubbles" was given. Also, the evaluation was better than that of the control group 5. That is, in Examples 6 to 10, it was shown that the feeling of carbonation was enhanced when compared with the control group 5. Further, in Examples 6 to 10, the peculiar flavor of the indigestible dextrin itself did not interfere with the original flavor of the carbonated beverage, and the flavor of the carbonated beverage was retained.

As described above, from the results in Table 7, the addition concentration of the component that imparts turbidity to the carbonated beverage is increased, and the turbidity is increased. Therefore, the carbonic acid feeling of the carbonated beverage is decreased, and the turbidity is reduced. It was shown that the feeling of carbonation was enhanced by the addition of indigestible dextrin.

In Table 7, when Comparative Example 8 (a type of “comparative container-filled sparkling beverage” in the present invention) was viewed as a comparative control instead of Control Group 5, in Example 6, “size of carbonic acid bubbles”. And it was shown that the "stimulation feeling" was improved. That is, in Example 6, it was shown that the feeling of carbonation was enhanced when compared with Comparative Example 8. Similarly, in Examples 7, 8, 9 and 10, when Comparative Examples 9, 10, 11 and 12 were viewed as comparative controls, both “stimulation” and “carbonic acid bubble size” were improved. It was shown to be doing. That is, it was shown that even in Examples 7, 8, 9 and 10, the feeling of carbonation was enhanced when compared with Comparative Examples 9, 10, 11 and 12, respectively.

Test 3 [Effect of indigestible dextrin addition concentration on carbonated beverages]
The effect of the added concentration of indigestible dextrin on the carbonated feeling of carbonated beverages was investigated by the following experiments.

(1) Preparation of carbonated beverages The carbonated beverages in each section of Table 8 were prepared in the same manner as in Test 1 except that the prescription was shown in Table 8 below.

As shown in Table 8, the carbonated beverages of Comparative Examples 15 to 16 and Examples 11 to 14 have the same concentration of emulsified flavor, but the concentration of indigestible dextrin added gradually increases. (See Table 8).

(2) Measurement of turbidity The results of measuring the haze value (EBC) of carbonated beverages in each section of Table 8 by the same method as described in Test 1 are added to the item of "turbidity" in Table 9 described later. Shown.

(3) Sensory evaluation The sensory evaluation of the carbonated beverages in each section of Table 8 was performed by the same method and criteria as those described in Test 1. The results are shown in Table 9.

As can be seen from the results in Table 9, in Comparative Example 15 having high turbidity and no addition of indigestible dextrin, the “irritant feeling” was weak and the “size of carbonic acid bubbles” was small. It was evaluated that the feeling of carbonation was inferior. Further, in Comparative Example 16, although the indigestible dextrin was added, it was evaluated that the carbonic acid feeling was also inferior probably because the added concentration (0.5% by weight) was not sufficient. On the other hand, in Examples 11 to 14 in which the concentration of the indigestible dextrin added was 0.8% by weight or more, both the “irritating feeling” and the “size of carbonic acid bubbles” were compared with those of Comparative Example 15. It was a good evaluation.

As described above, the results in Table 9 indicate that the higher the concentration of the indigestible dextrin added, the more the carbonated feeling of the sparkling beverage is improved. It was also shown that when the concentration of indigestible dextrin added was 0.8% by weight or more, both the "irritating feeling" and the "size of carbonic acid bubbles" were enhanced. In Example 14 in which the concentration of the indigestible dextrin added was 5% by weight, the "irritating feeling" was evaluated well, but the flavor peculiar to the indigestible dextrin was felt, so that the flavor of the carbonated beverage was It was not sufficiently retained. From these results in Table 9, the concentration of the indigestible dextrin added is preferably 0.8% by weight or more and less than 5% by weight, and is in the range of 0.8 to 4% by weight, based on the total amount of the beverage. It was shown that it is more preferable, and it is further preferable that it is in the range of 0.8 to 3.5% by weight.

Test 4 [Effect of difference in carbon dioxide concentration on carbonated drink]
The effect of the difference in carbon dioxide concentration on the carbonic acid feeling of sparkling beverages was investigated by the following experiments.

(1) Preparation of sparkling beverages Sparkling beverages in each section of Table 10 were prepared in the same manner as in Test 1 described above, except that the formulation was set in Table 10 below.

As shown in Table 10, indigestible dextrin was not added in Comparative Examples 17 and 18, and indigestible dextrin was added in Examples 15 and 16. Further, in Comparative Example 18 and Example 16, the amount of carbonated water used for the preparation was reduced, and the carbon dioxide gas concentration was adjusted to be lower than that of Comparative Example 17 and Example 15, respectively.

(2) Measurement of Carbon Dioxide Concentration and Turbidity The carbon dioxide concentration of the sparkling beverages in each section of Table 10 was measured using CarboQC (manufactured by Anton Pearl Japan Co., Ltd.), which is a measuring device for beverage analysis. The measurement conditions for the carbon dioxide concentration were in accordance with the measurement conditions for CarboQC corresponding to the Brix of the carbonated beverage to be measured. Regarding the turbidity of the carbonated beverage, the turbidity (haze value) of the carbonated beverage in each section of Table 10 was measured by the same method as that described in Test 1 described above. The measured carbon dioxide concentration and turbidity (haze value, EBC) are shown in Table 11 below.

(3) Sensory evaluation The sensory evaluation of the carbonated beverages in each section of Table 10 was performed by the same method and criteria as those described in Test 1. The results are shown in Table 11 below.

As can be seen from the results in Table 11, in Examples 15 and 16 to which the indigestible dextrin was added, both “stimulation” and “carbonic acid foam size” were evaluated better than Comparative Examples 17 and 18, respectively. It became. That is, in Examples 15 and 16, it was shown that the feeling of carbonation was enhanced when compared with Comparative Examples 17 and 18, respectively. In addition, the degree of change in the enhancement of carbon dioxide sensation due to the addition of indigestible dextrin was almost the same even if the carbon dioxide gas concentration was different. Further, in Examples 15 and 16, the flavor peculiar to the indigestible dextrin did not interfere with the original flavor of the carbonated beverage, and the flavor of the carbonated beverage was retained.

By the way, in the above tests 1 to 4, the amount of indigestible dextrin used is described by "additional concentration", but the sparkling beverage in tests 1 to 4 contains other raw materials containing indigestible dextrin. The "additional concentration" of indigestible dextrin is synonymous with the "concentration".

Test 5 [Effect of the amount of dairy ingredients on the carbonated feeling of carbonated beverages]
The effect of the amount of dairy ingredients on the carbonated feeling of carbonated beverages was investigated by the following experiments.

(1) Preparation of carbonated beverages The carbonated beverages in each section of Tables 12 and 13 were prepared by the same method as described in Test 1 above, except that the formulations were shown in Tables 12 and 13 below.

(2) Measurement of carbon dioxide gas concentration and turbidity The carbon dioxide gas concentration and turbidity were measured by the same method as described in Tests 1 and 4. The results are shown in the items of turbidity and carbon dioxide in Table 14.

(3) Sensory evaluation The sensory evaluation of the carbonated beverages in each section of Tables 12 and 13 was performed by the same method and criteria as those described in Test 1. The results are shown in Table 14 below.

It was confirmed that the inclusion of indigestible dextrin in the turbidity range of 8.6 to 250 improved the carbonated feeling of the turbidity sparkling beverage. In particular, Comparative Examples 19 to 25 had a lower carbonic acid feeling than the commercially available sparkling beverage before the turbidity was imparted, and as a result, the effects of Examples 17 to 23 containing the indigestible dextrin were more remarkable.

Test 6 [Effect of turbidity-imparting substance on carbonated drink]
The effect of turbidity-imparted sparkling beverages on the carbonated feeling of components other than emulsified components and animal milk (milk powder, fermented milk) was investigated by the following experiments.

(1) Preparation of plant extract and sparkling beverages Plant raw materials (sesame seeds, powdered tofu, walnuts, hazelnuts, coconuts, pine nuts, kinako) are mixed by adding water shown in Tables 15 and 16 and then mixed into a non-woven fabric. It was wrapped and squeezed to make a plant extract. Using the obtained plant extract or commercially available soymilk yogurt, carbonated beverages in each section of Tables 15 and 16 were prepared in the same manner as in Test 1 described above.

(2) Measurement of carbon dioxide gas concentration and turbidity The carbon dioxide gas concentration and turbidity were measured by the same method as described in Tests 1 and 4. The results are shown in the items of turbidity and carbon dioxide in Table 17.

(3) Sensory evaluation The sensory evaluation of the carbonated beverages in each of the sections of Tables 15 and 16 was performed by the same method and criteria as those described in Test 1. The results are shown in Table 17.

The effect of the present invention was also observed in a carbonated beverage in which turbidity was imparted by a plant-derived extract which is a plant raw material. However, when the plant material of the plant-derived extract is powdered tofu, hazelnut, kinako, and soymilk yogurt, the effect of improving the feeling of carbonation is improved as compared with other plant materials (sesame, walnut, coconut, pine nut). It was a little weak. Considering that powdered tofu, kinako, and soymilk yogurt are all soybean-derived components, when the particles that impart turbidity are derived from plants, it is a component other than hazelnut-derived components and soybean-derived components that gives a feeling of carbonation. It was shown to be more preferable from the viewpoint of improving effect.

According to the present invention, in a sparkling beverage in which the carbonic acid sensation is reduced by setting the haze value (EBC) indicating turbidity to 1.0 or more, the packaging in which the carbonic acid sensation is maintained or enhanced while the flavor of the carbonated beverage is maintained. Provided are a carbonated beverage and a method for producing the same.

Claims (7)

A carbonated beverage with a haze value (EBC) of 1.0 or more, which indicates turbidity, and is a packaged carbonated beverage containing 0.8% by weight or more of indigestible dextrin with respect to the total amount of the beverage (however, polyphenols). Excluding non-fermented beer-taste beverages with a total content of 100 ppm or more) . The packaged sparkling beverage according to claim 1, wherein the content of the indigestible dextrin is 0.8% by weight or more and less than 5% by weight. The packaged sparkling beverage according to claim 1 or 2, wherein the haze value (EBC) representing turbidity is in the range of 1.0 to 10,000. The packaged sparkling beverage according to any one of claims 1 to 3, wherein the carbon dioxide concentration is in the range of 2.8 to 10.1 g / L. Sparkling beverages with a haze value (EBC) of 1.0 or more, which indicates turbidity, are flavors, emulsifiers, animal milk components, plant milk components, plant-derived crushed products, plant-derived extracts, animal-derived crushed products, and animals. The packaged sparkling beverage according to any one of claims 1 to 4, which is a sparkling beverage containing one or more selected from the group consisting of the derived extract and the microorganism. In the production of a carbonated beverage having a haze value (EBC) representing turbidity of 1.0 or more, a packaged sparkling beverage characterized by containing 0.8% by weight or more of indigestible dextrin with respect to the total amount of the beverage. (However, non-fermented beer-taste beverages having a total polyphenol content of 100 ppm or more are excluded) . A carbonated beverage having a haze value (EBC) of 1.0 or more, which indicates turbidity, contains 0.8% by weight or more of indigestible dextrin with respect to the total amount of the beverage. How to enhance the feeling.