JP7239315B2 - Carbonated drink with caramel coloring - Google Patents

Description

TECHNICAL FIELD The present invention relates to a caramel pigment-containing carbonated beverage containing quercetin glycosides.

Quercetin is a flavonoid that is abundantly contained in vegetables, fruits, tea, etc., and is added to various plants such as buckwheat, Japanese pagoda, apples, tea, onions, etc. as it is or in the form of glycosides (e.g., rutin, quercitrin, etc.). include.

Quercetin is known to have various physiological functions such as body fat reduction action, antidiabetic action, antioxidant activity, platelet aggregation and adhesion inhibitory action, vasodilating action, and anticancer action (non-patent literature). 1).

Carbonated beverages are enjoyed with a peculiar "carbonic acid feeling", but depending on the ingredients blended in the carbonated beverages, the carbonic acid sensation may not be felt sufficiently. Therefore, in order to enhance the feeling of carbonation, a method of adding an additive such as a spicy component has been proposed (for example, Patent Document 1). However, the taste (for example, sourness) of carbonated beverages may change due to additives for enhancing the feeling of carbonation.

JP 2010-68749 A

Antiobesity Action, Pharmacology and Treatment, p123-131, vol. 37, No. 2, 2009

The present inventors have found that the addition of caramel coloring to carbonated beverages lowers the carbonic acid sensation, and the addition of quercetin glycosides further lowers the carbonic acid sensation.

Accordingly, an object of the present invention is to provide a caramel pigment-containing carbonated beverage containing quercetin glycosides that allows a good carbonation sensation to be perceived without impairing the flavor of the beverage itself.

In order to solve the above-mentioned problems, the present inventors have investigated a material that enhances the carbonic acidity of carbonated beverages containing caramel pigments containing quercetin glycosides. It was found that by blending the acid of No. 1 in a specific acidity range, a good feeling of carbonic acid can be felt. Further, the inventors have found that the phosphoric acid, citric acid and malic acid added in the present invention can impart a favorable carbonic acid stimulus without affecting the taste of the beverage itself, thus completing the present invention.

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

The caramel pigment-containing carbonated beverage of the present invention contains at least one acid selected from phosphoric acid, citric acid, and malic acid in a specific acidity range, thereby suppressing a decrease in carbonic acid sensation due to the caramel pigment and quercetin glycoside. Therefore, a good carbonation feeling can be perceived without impairing the flavor of the beverage itself. As a result, it is possible to provide a carbonated beverage that gives a sufficiently carbonated feeling even when a quercetin glycoside is added, which can contribute to improving the health and diet of consumers.

In one aspect of the present invention, 0.10% by mass or less of quercetin glycoside is blended with at least one acid selected from phosphoric acid, citric acid and malic acid so that the acidity is 0.01 to 0.1. It is a carbonated drink containing caramel pigment (hereinafter also abbreviated as the drink 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 binds to quercetin via a glycosidic bond include glucose, rhamnose, galactose, glucuronic acid, etc. Glucose and rhamnose are particularly preferred. In addition, n is not particularly limited as long as it is 1 or more, preferably 1-16, more preferably 1-8. When n is 2 or more, the X moiety may consist of one type of sugar chain, or may consist of a plurality of sugar chains.

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

In one aspect of the present invention, one compound included in quercetin glycosides may be used alone, or a plurality of compounds may be mixed and used. The origin of quercetin glycosides is not particularly limited, and examples of quercetin or plants containing a large amount of quercetin glycosides include buckwheat, Japanese pagoda, capers, apples, tea, onions, grapes, broccoli, molokhiya, raspberries, cowberries, and cranberries. , opuntia, leafy vegetables, citrus fruits, and the like.

In addition, quercetin glycosides are obtained by increasing the concentration of quercetin glycosides by concentrating and refining naturally occurring extracts, for example, using concentrated or purified quercetin glycoside-containing extracts. be able to. A conventionally known method can be used as a concentration method or a purification method.

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

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

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

Enzyme-treated isoquercitrin may be commercially available, or may be prepared by enzymatically treating isoquercitrin or rutin. Isoquercitrin can be produced, for example, by the method described in WO 2005/030975, ie, the method of treating rutin with naringinase in the presence of a specific edible component. Furthermore, α-glucosyl isoquercitrin can be obtained by treating isoquercitrin with a glycosyltransferase, as described in WO 2005/030975.

Enzyme-treated isoquercitrin is included as a main ingredient in, for example, San-Eigen FFI company's product names "Sunmelin (registered trademark) AO-3000" and "Sunmelin (registered trademark) Powder C-10". ing. These products are compositions containing 10 to 90% by weight of enzyme-treated isoquercitrin.

As used herein, "enzyme-treated rutin" (sometimes referred to as "glycosylated rutin") is a compound containing α-glucosylrutin as a main component. α-Glucosylrutin is a compound having a structure represented by the following formula (III), that is, one or more (about 2 to 20) glucose residues are attached to the glucose residue in the rutinose residue of rutin by an α1→4 bond. is a compound to which is bound.

In the present invention, α-glucosylrutin in which only one glucose is bound is called "α-monoglucosylrutin", and one in which two or more glucoses are bound is called "α-polyglucosylrutin".

That is, in the following formula (III), α-glucosylrutin is generally a compound in which n is 1 to 20, α-monoglucosylrutin is a compound in which n is 1, and α-polyglucosylrutin is generally It is a compound in which n is 2-20.

Even with α-monoglucosylrutin, the general effects of α-glucosylrutin are exhibited without problems, and since the molecular weight of α-monoglucosylrutin is smaller than that of α-polyglucosylrutin, The number of molecules of α-monoglucosylrutin is larger than that of α-monoglucosylrutin, which is considered to be advantageous in terms of action and effect. Therefore, part or all of α-glucosylrutin is preferably α-monoglucosylrutin.

In the presence of α-glucosyl sugar compound (cyclodextrin, partial starch hydrolyzate, etc.), enzyme-treated rutin is converted to rutin by glycosyltransferase (cyclodextrin glucanotransferase (CGTase, EC 2.4.1.19), etc.). It is a product (hereinafter also abbreviated as first enzyme-treated rutin) obtained by the action of an enzyme having a function of adding glucose to ).

The first enzyme-treated rutin contains various α-glucosylrutins with different numbers of bound glucose, that is, aggregates consisting of α-monoglucosylrutin and other α-glucosylrutins, and unreacted rutin. It is a composition that If necessary, for example, using a porous synthetic adsorbent and an appropriate eluent, the first enzyme-treated rutin is purified to remove sugar donors and other impurities, and further reduce the rutin content, A first-enzyme-treated rutin (purified α-glucosylrutin) with increased purity of α-glucosylrutin is obtained.

Further, the first enzyme-treated rutin is treated with an enzyme having a glucoamylase activity that cleaves α-1,4-glucosidic bonds in units of glucose, such as glucoamylase (EC 3.2.1.3), and a plurality of glucoses are treated. In the added α-glucosylrutin, by cleaving the glucose residues other than one glucose residue directly attached to the glucose residue (in the rutinose residue) of rutin itself, α- An enzyme-treated rutin containing a large amount of monoglucosylrutin (hereinafter also abbreviated as second enzyme-treated rutin) can be obtained. This enzymatic treatment does not cleave the glucose residues in the rutinose residues that are directly attached to the quercetin backbone from the quercetin backbone.

α-Glucosylrutin is contained as a main component in, for example, Toyo Sugar Refining Co., Ltd., under the trade names of "αG Rutin PS", "αG Rutin P", and "αG Rutin H". These products are compositions containing 10 to 90% by weight of α-monoglucosylrutin.

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

The content of quercetin glycosides in the beverage of the present invention is preferably 0.001% by mass or more, more preferably 0.01% by mass or more, and still more preferably 0.015% by mass or more. In addition, from the viewpoint of suppressing a decrease in carbonic acidity, the content is 0.10% by mass or less, preferably 0.06% by mass or less, more preferably 0.045% by mass or less, and still more preferably 0.03% by mass. % by mass or less.

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-monoglucosylrutin, the content in the beverage of the present invention is preferably 0.00075% by mass or more, more preferably 0.0075% by mass or more, and preferably It is 0.075% by mass or less, more preferably 0.045% by mass or less.

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

<Caramel pigment>
The beverage of the present invention contains caramel coloring. A caramel color refers to a high-molecular-weight brown color obtained by thermally polymerizing saccharides. As the caramel color of the present invention, known edible caramel color can be used, for example, those obtained by heat-treating edible carbohydrates represented by sugar or glucose, or edible carbohydrates obtained by adding acid or alkali. can be used as a caramel coloring matter. Sugar contained in fruit juice or vegetable juice can also be caramelized before use. In this case, the sugar can be caramelized by heat treatment, acid or alkali treatment, or the like.

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

The content of the caramel colorant 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 in the L*a*b* color system is preferably 96% or less. Also, the L value is preferably 28% or more, more preferably 35% or more, and still more preferably 45% or more. The L value represented by such an L*a*b* color system can be measured by a spectrophotometer as described later in Examples.

Moreover, the content of the caramel colorant in the beverage of the present invention can also be specified by concentration. In that case, although not particularly limited, the content of the caramel colorant in the beverage is preferably 0.01 to 0.5 mass% (w/w), more preferably 0.03 to 0.5 mass. % (w/w), more preferably 0.05 to 0.4 mass % (w/w). Although the method for measuring the content of caramel coloring matter in a beverage is not particularly limited, it can be measured using, for example, gas chromatography, HPLC, or the like.

Although described for confirmation, for example, if the beverage contains multiple types of caramel colorants of Classes I to IV described above, the content of the above caramel colors is the content of all caramel colors. 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 as to have an acidity of 0.01 to 0.1%. Phosphoric acid, citric acid and malic acid may be used alone or in combination of two or more.

Phosphoric acid, citric acid and malic acid are commercially available and can be used. 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 in the range where the acidity is 0.01 to 0.1%, preferably 0.02 to 0.08. %, more preferably 0.03 to 0.07%. By adjusting the acidity to 0.01% or more, it is possible to effectively suppress the decrease in the feeling of carbonation due to the inclusion of the caramel colorant and the quercetin glycoside. By setting the acidity to 0.1% or less, a moderate sourness can be maintained.

"Acidity" as used herein indicates acidity equivalent to citric acid. The citric acid equivalent acidity is measured by the citric acid acidity method using a potentiometric automatic titrator AT-610 (Kyoto Electronics Industry Co., Ltd.). As a procedure, a sample is weighed into a 200 mL plastic beaker so that the titration amount is 10 to 11 ml, and diluted to about 160 ml with pure water. Titration is performed using a 0.1 mol/L sodium hydroxide solution, and the citric acid equivalent acidity is calculated using the following formula.
Acidity equivalent to citric acid (citric acid w/w%) = EP1 x F x Cl x K1/Size
・EPl: Titration volume (mL)
・F: Titrant factor (1.0042)
・ Cl: concentration conversion factor (6.4 mg / mL) (0.1 mol / L NaOH solution 1 mL = 6.4 mg citric acid)
・Kl: unit conversion factor (0.1)
・Size: Sample collection amount (g)

<Carbonated drink>
The beverage of the present invention is a carbonated beverage. By adding at least one acid selected from phosphoric acid, citric acid and malic acid in the above-mentioned amount, it is possible to effectively suppress the decrease in carbonation feeling of the carbonated beverage due to the inclusion of the caramel colorant and quercetin glycoside. and the taste of the carbonated beverage itself is not affected. As used herein, the term carbonic acid sensation refers to a stimulus (also referred to herein as carbonic acid stimulus) perceived through pressure sensation or pain sensation on the tongue received by carbon dioxide gas bubbles when drinking a carbonated beverage. say. The evaluation of carbonic acidity can be carried out by a sensory test by a specialized panel, as shown in Examples below.

In the present invention, carbonated beverages are beverages containing carbon dioxide gas (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, dissolving the carbon dioxide in the beverage under pressure, using carbonators and the like. A mixer may be used to mix the carbon dioxide and the beverage in-line. Alternatively, carbon dioxide may be absorbed by the beverage by spraying the beverage into a tank filled with carbon dioxide, or the beverage may be mixed with carbonated water.

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

Although the beverage of the present invention is not particularly limited, examples thereof include cola beverages and the like. In addition, it is preferable that the drink of this invention is a non-alcoholic drink. Here, a non-alcoholic beverage means a beverage containing less than 1% by volume (v/v) of ethanol.

<Other ingredients>
In addition to the above ingredients, the beverage of the present invention may contain various additives (e.g., high-intensity sweeteners, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, etc.) in the same manner as ordinary beverages. ingredients, extracts, quality stabilizers, etc.) can be added.

<Beverage manufacturing method>
The beverage of the present invention can be produced by adding caramel color, 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, flavoring agents and the like are further added. The method for producing the beverage of the present invention is not particularly limited, and ordinary methods may be applied. Although not particularly limited, the outline of the method for producing the carbonated beverage of the present invention is shown below.

Caramel coloring, quercetin glycosides and at least one acid selected from phosphoric acid, citric acid and malic acid are added to water suitable for drinking to prepare a beverage concentrate. If necessary, an appropriate amount of high-intensity sweetener, acidulant, flavoring agent, antioxidant and the like are further added to prepare a beverage stock solution. Then, if necessary, it is cooled after performing deaeration and sterilization. Carbon dioxide gas is mixed into the cooled undiluted beverage to a predetermined gas pressure (for example, 0.1 to 0.5 MPa), and then filled into a container to obtain a packaged beverage. Examples of the method of mixing carbon dioxide include, but are not limited to, a method of spraying a beverage undiluted solution cooled to 1 to 5° C. into a tank maintained at a predetermined carbon dioxide pressure.

Containers used for the carbonated beverages of the present invention include molded containers containing polyethylene terephthalate as a main component (so-called PET bottles), metal cans, paper containers combined with metal foil or plastic film, bottles, etc. and can be provided in the usual forms packed in them. Although the volume of the carbonated beverage of the present invention is not particularly limited, it is, for example, 280 mL to 2000 mL, preferably 450 mL to 1000 mL.

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

[Evaluation method]
(1) Evaluation of carbonic acid feeling Carbonic acid feeling was evaluated by a 4-grade evaluation method based on the following criteria by six trained panelists.
Carbonic acidity of carbonated beverages was evaluated according to the following sensory evaluation criteria.
(double-circle): A feeling of carbonic acid is very strong.
○: Sufficient feeling of carbonic acid.
Δ: Feeling of carbonic acid is weak.
x: Carbonic acid feeling is insufficient.

(2) Evaluation of sourness ⊚: Moderate sourness.
◯: Slightly good sourness.
(triangle|delta): Acidity is strong or weak.
x: Too strong or too weak acidity.

(3) Acidity Acidity (acidity equivalent to citric acid) was measured by the citric acid acidity method using a potentiometric automatic titrator AT-610 (Kyoto Denshi Kogyo Co., Ltd.). As a procedure, a sample was weighed into a 200 mL plastic beaker so that the titration amount 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 citric acid equivalent acidity was calculated using the following formula.
Acidity equivalent to citric acid (citric acid w/w%) = EP1 x F x Cl x K1/Size
・EPl: Titration volume (mL)
・F: Titrant factor (1.0042)
・ Cl: concentration conversion factor (6.4 mg / mL) (0.1 mol / L NaOH solution 1 mL = 6.4 mg citric acid)
・Kl: unit conversion factor (0.1)
・Size: Sample collection amount (g)

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

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

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

(Reference sample 1-3)
Carbonation was performed in the same manner as in Reference Sample 1-2, except that 0.04% by mass of quercetin glycoside (αG rutin PS manufactured by Toyo Sugar Refining Co., Ltd., α-monoglucosylrutin content 75%) was added to Reference Sample 1-2. A beverage was prepared.

As a result of evaluating the carbonation of Reference Samples 1-1 to 1-3, the carbonation of Reference Sample 1-2 is lower than that of Reference Sample 1-1, and the carbonation of Reference Sample 1-3 is lower. I understand.

[Test Example 1] Examination of acidulants (Samples 1-1 to 1-5)
Caramel pigment 0.2% by mass, flavoring 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 Sugar Refining Co., Ltd.) αG rutin PS, α-monoglucosylrutin content 75%) 0.04% by mass, the acidulant shown in Table 1 is blended at each addition rate (% by mass) and acidity (%), carbonated water is added, A carbonated drink with a gas pressure of 0.3 MPa was prepared.

Carbonated feeling was evaluated for the obtained carbonated beverages (Samples 1-1 to 1-5). Table 1 shows the results.

As shown in Table 1, it was found that the addition of phosphoric acid, citric acid and malic acid inhibited the decrease in carbonic acid sensation due to the caramel color and quercetin glycosides, and made it possible to perceive a good carbonic acid sensation.

[Test Example 2] Examination of acidity (Samples 2-1 to 2-6)
Carbonated feeling and sourness were evaluated in the same manner as Sample 1-1 except that phosphoric acid was added at the addition rate (% by mass) and acidity (%) shown in Table 2. Table 2 shows the results.

As shown in Table 2, it was found that by adding an acidulant such that the acidity is 0.01 to 0.1%, moderate sourness and good carbonation can be obtained.

[Test Example 3] Examination of the influence of caramel coloring (Samples 3-1 to 3-7)
A carbonated drink prepared in the same manner as Sample 1-1 except that the caramel colorant was added at the addition rate shown in Table 3 was evaluated for L value and carbonated feeling. Table 3 shows the results.

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, the addition of the acidulant suppresses the decrease in carbonation. , it was found that a good feeling of carbonation can be perceived.

[Test Example 4] Investigation of compounding amount of quercetin glycosides (Samples 4-1 to 4-6)
Carbonated beverages prepared in the same manner as Sample 1-1 except that quercetin glycosides (αG rutin PS manufactured by Toyo Sugar Refining Co., Ltd., α-monoglucosylrutin content rate 75%) were added at the addition rate shown in Table 4. evaluated the feeling. Table 4 shows the results.

As shown in Table 4, by setting the blending amount of quercetin glycosides to 0.10% by mass or less, even when the quercetin glycosides are blended in addition to the caramel coloring, the addition of the acidulant results in a carbonic acid sensation. It was found that the decrease in carbonic acid can be effectively suppressed and a good carbonic acid feeling can 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 San-Meline AO-3000 (enzyme-treated isoquercitrin content: 15%) manufactured by San-Eigen FFI Co., Ltd. was added as a quercetin glycoside. The beverages were evaluated for carbonation. Table 5 shows the results.

As shown in Table 5, regardless of the type of quercetin glycoside, when the quercetin glycoside is blended in addition to the caramel color, the addition of the acidulant suppresses the decrease in carbonic acid sensation and improves the carbonation. I have found that I can perceive.

The beverage of the present invention is a caramel pigment-containing carbonated beverage containing quercetin glycosides that has a physiological function such as a body fat-reducing action and that allows a good carbonation sensation to be perceived without impairing the flavor of the beverage itself. be.

Claims (6)

0.001% by mass or more and 0.10 % by mass or less of quercetin glycoside containing at least one acid selected from phosphoric acid, citric acid and malic acid so that the acidity is 0.01 to 0.1% A caramel pigment-containing carbonated drink containing. 2. The caramel coloring-containing carbonated beverage according to claim 1, which has an L value of 28 to 96% in the L ^* a ^* b ^* color system. 3. The caramel pigment-containing carbonated beverage according to claim 1 or 2, wherein the quercetin glycoside is at least one of enzyme-treated isoquercitrin and enzyme-treated rutin. 4. The caramel pigment- containing carbonated beverage according to claim 3, wherein the enzyme-treated isoquercitrin is α-glucosylisoquercitrin. 5. The caramel pigment-containing carbonated beverage according to claim 3 or 4, wherein the enzyme-treated rutin is α-glucosylrutin. 6. The caramel pigment-containing carbonated beverage according to claim 5, wherein the α-glucosylrutin is α-monoglucosylrutin.