Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/60—Sweeteners
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/68—Acidifying substances

Definitions

• the present invention relates to a carbonated beverage containing vanillin and acetic acid and a method for producing the same.
• the present invention further relates to a method for enhancing the carbonation of a carbonated beverage, which includes adding vanillin, acetic acid, or a combination thereof to the carbonated beverage.
• One of the flavor characteristics of carbonated drinks is that consumers feel a sense of fizz when they drink them.
• the fizziness of carbonated drinks is mainly adjusted by the volume of carbon dioxide gas contained in the drink, but there are cases where the carbon dioxide gas escapes from the drink after it is opened, reducing the fizziness, or where the volume of carbon dioxide gas cannot be increased due to restrictions on the container. In such cases, consumers may feel that the fizziness is insufficient. For this reason, research is being conducted into technologies that can give a stronger fizziness in relation to the volume of carbon dioxide gas contained in the drink.
• JP 2006-166870 A discloses an additive for carbonated beverages consisting of spilanthol, a pungent component, or a plant extract or plant essential oil containing spilanthol.
• JP 2021-151259 A discloses that a beverage containing a predetermined amount of at least one selected from the group consisting of coumarin, elemicin, myristicin, 5-HMF, and 5-MF, having a carbon dioxide gas volume of 4.0 v/v or more, and an acidity of 0.010 g/100 g to 0.800 g/100 g, enhances the feeling of carbonation.
• the inventors have conducted research and found that adding vanillin, acetic acid, or a combination of these to a carbonated beverage enhances the carbonation of the beverage. Furthermore, the inventors have found that combining vanillin and acetic acid in specified amounts enhances the carbonation while suppressing an increase in unpleasant flavors.
• the present invention is based on these findings.
• the present invention includes, for example, the following aspects.
• the high-intensity sweetener is rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol monoside, steviol bioside, stevioside, enzyme-treated stevia, enzyme-treated steviol glycoside, Monk fruit extract,
• the sweetener comprises at least one selected from the group consisting of erythritol, sorbitol, glucitol, mannitol, lactitol, glucose, sucrose, xylitol, fructose, maltose, oligosaccharides, high fructose liquid sugar (HFCS), lactose, sorbose, ps
• the sodium is in the form of at least one selected from the group consisting of sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, monosodium citrate, disodium citrate, trisodium citrate, sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium alginate, sodium glucoheptanoate, sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate, and mixtures thereof, or in a dissociated form.
• the carbonated drink according to any one of [1] to [10] having an energy content of 30 Kcal/100 ml or less.
• a carbonated beverage with enhanced carbonation According to one aspect of the present invention, it is possible to provide a carbonated beverage with enhanced carbonation. According to another aspect of the present invention, it is possible to provide a method for enhancing the carbonation of a carbonated beverage.
• Carbonated Beverage One aspect of the present invention provides a carbonated beverage containing vanillin and acetic acid (hereinafter also referred to as the "carbonated beverage of the present invention"). According to one aspect of the present invention, a carbonated beverage is provided that contains 1 ppm or more and less than 80 ppm of vanillin and 1 to 60 ppm of acetic acid.
• carbonated beverage refers to a drinkable liquid product containing carbon dioxide gas (carbon dioxide), including those in which a part is in the form of a gel or sol.
• the carbonated beverage may be either an alcoholic beverage or a non-alcoholic beverage.
• non-alcoholic beverages include, but are not limited to, non-alcoholic beer, non-alcoholic cocktails, non-alcoholic chuhai, non-alcoholic highballs, cola beverages, root beer, energy drinks, beverages containing fruit juice, and beverages containing fruit flavors.
• alcoholic beverages include, but are not limited to, cocktails, chuhai, beer, highballs, and hard seltzer.
• the carbonated beverage according to one embodiment of the present invention is a cola beverage, root beer, energy drink, beverages containing fruit juice, beverages containing fruit flavors, cocktails, non-alcoholic cocktails, chuhai, non-alcoholic chuhai, beer, non-alcoholic beer, highball, non-alcoholic highball, or hard seltzer.
• the carbonated beverage according to a preferred embodiment of the present invention is a cola beverage, root beer, energy drink, beverage containing fruit juice, or beverages containing fruit flavors.
• the alcohol content of a carbonated beverage according to one aspect of the present invention is less than 1.0 v/v%, less than 0.75 v/v%, less than 0.50 v/v%, less than 0.25 v/v%, less than 0.20 v/v%, less than 0.15 v/v%, less than 0.10 v/v%, or less than 0.05 v/v%, and the lower limit may be 0.00 v/v%.
• carbonated beverages contain carbon dioxide gas (carbon dioxide), but the amount of the gas is not particularly limited.
• Carbonated beverages according to some embodiments of the present invention have a gas pressure of 6 kgf/ cm2 or less.
• the gas pressure of carbonated beverages according to some embodiments of the present invention can be 0.1 to 6 kgf/ cm2 , 0.5 to 5.5 kgf/ cm2 , 1 to 5 kgf/ cm2 , 1.5 to 4.5 kgf/ cm2 , 2 to 4 kgf/ cm2 , or 2.5 to 3.5 kgf/cm2.
• the gas pressure can be measured using a gas volume/air content measuring device GVA-700 (Kyoto Electronics Manufacturing).
• GVA-700 Gas volume/air content measuring device
• the gas pressure refers to the gas pressure obtained by measuring a beverage at a liquid temperature of 20°C.
• Carbonated beverages according to some embodiments of the present invention contain vanillin and acetic acid, and as shown in the examples of this specification, can unexpectedly enhance the carbonation of the carbonated beverage while suppressing the increase in unpleasant flavors.
• carbonation refers to the stimulation perceived through the sensation of pressure or pain on the tongue caused by bubbles of carbon dioxide gas when drinking a carbonated beverage.
• off-flavor refers to a different flavor that is not inherent in a product or sample.
• carbonated beverages according to preferred embodiments of the present invention have improved taste in one or more taste qualities selected from the group consisting of "thickness,” “sweetness,” and “aftertaste.” “Thickness” refers to the satisfying taste of the beverage, “sweetness” refers to the sweetness of the beverage as a whole, and “aftertaste” refers to the lingering sweetness. Carbonated beverages according to further preferred embodiments of the present invention have improved taste in two or more of these taste qualities.
• a carbonated beverage according to one embodiment of the present invention contains vanillin.
• Vanillin (4-hydroxy-3-methoxybenzaldehyde, C 8 H 8 O 3 ) is an aroma component that exhibits a sweet aroma and is mainly obtained from vanilla beans, and is commonly used as a flavoring.
• the origin of the vanillin used in the present invention is not particularly limited, and vanillin extracted from vanilla beans or obtained by chemical or biochemical synthesis can be used.
• purified vanillin may be added to the carbonated beverage, or an extract containing vanillin may be added to the carbonated beverage.
• the vanillin content is 1 ppm or more and less than 80 ppm.
• ppm means “ppm by mass” unless otherwise specified.
• the specific gravity of a typical beverage is 1, “ppm by mass” can be considered to be the same as “mg/L.”
• the vanillin content is 1-79 ppm, 3-79 ppm, 5-79 ppm, 7-79 ppm, 10-79 ppm, 13-79 ppm, 15-79 ppm, 17-79 ppm, 20-79 ppm, 25-79 ppm, 30-79 ppm, 35-79 ppm, 40-79 ppm, 45-79 ppm, 50-79 ppm, 55-79 ppm, 60-79 ppm, 1-70 ppm, 3-70 ppm, 5-70 ppm, 7-70 ppm pm, 10-70ppm, 13-70ppm, 15-70ppm,
• the vanillin content is preferably 3-70 ppm, more preferably 5-60 ppm, 7-50 ppm or 10-40 ppm, and even more preferably 15-30 ppm.
• the vanillin content in the beverage can be measured by liquid chromatography mass spectrometry (LC/MS). Alternatively, if the amount of vanillin blended is known, a value calculated from the amount blended can be used.
• the carbonated beverage according to one embodiment of the present invention contains acetic acid ( CH3COOH ).
• the origin of the acetic acid used in the present invention is not particularly limited, and high-purity acetic acid obtained by chemical synthesis or the like may be added to the carbonated beverage, or a raw material containing acetic acid may be added to the carbonated beverage.
• the acetic acid content is 1 to 60 ppm.
• the acetic acid content is 2 to 60 ppm, 4 to 60 ppm, 5 to 60 ppm, 7 to 60 ppm, 9 to 60 ppm, 10 to 60 ppm, 12 to 60 ppm, 15 to 60 ppm, 17 to 60 ppm, 20 to 60 ppm, 25 to 60 ppm, 30 to 60 ppm, 35 to 60 ppm, 40 to 60 ppm, 45 to 60 ppm, 50 to 60 ppm, 55 to 60 ppm, 1 to 55 ppm, 2 to 55 ppm, 4 to 55 ppm, 5 to 55 ppm, 7 to 55 ppm, 9 to 55 ppm, 10 to 55 ppm, 12 to 5 5ppm, 15-55ppm, 17-55ppm, 20-55ppm, 25-55ppm, 30-55ppm, 35-55ppm, 40-55ppm,
• the content of acetic acid is preferably 1 to 55 ppm, more preferably 2 to 50 ppm, 4 to 45 ppm, 5 to 40 ppm, or 7 to 30 ppm, and even more preferably 9 to 20 ppm.
• the content of acetic acid in a carbonated beverage can be measured using an analytical device such as an HPLC (high performance liquid chromatography) organic acid analysis system (manufactured by Shimadzu Corporation). Alternatively, if the amount of acetic acid is known, a value calculated from the amount of acetic acid may be used.
• a carbonated beverage according to one embodiment of the present invention contains 1 ppm or more and less than 80 ppm vanillin, and 1 to 60 ppm acetic acid.
• a carbonated beverage according to a preferred embodiment of the present invention preferably contains 5 to 70 ppm vanillin and 1 to 55 ppm acetic acid, 10 to 60 ppm vanillin and 5 to 50 ppm acetic acid, or 15 to 50 ppm vanillin and 10 to 45 ppm acetic acid.
• By containing a specified amount of vanillin and acetic acid it is preferable because it enhances the carbonation sensation while suppressing the increase of unpleasant flavors.
• the carbonated beverage has a ratio of acetic acid to vanillin of 1:0.1 to 1:15 by weight.
• the ratio of acetic acid to vanillin may be 1:0.2 to 1:14, 1:0.4 to 1:12, 1:0.6 to 1:10, 1:0.8 to 1:8, 1:0.9 to 1:6, or 1:1 to 1:4 by weight.
• the carbonated beverage of some embodiments of the present invention further comprises a sweetener.
• a sweetener is not particularly limited, and may be a high-intensity sweetener or a low-intensity sweetener.
• the sweetener may be a natural sweetener or an artificial sweetener.
• the carbonated beverage of some embodiments of the present invention further comprises a high-intensity sweetener.
• a high-intensity sweetener refers to a compound having a stronger sweetness than sucrose, and may be a naturally derived compound, a synthetic compound, or a combination of a naturally derived compound and a synthetic compound.
• a high-intensity sweetener exhibits a sweetness that is 5 times or more, 10 times or more, 50 times or more, 100 times or more, 500 times or more, 1000 times or more, 5000 times or more, 10000 times or more, 50000 times or more, or 100000 times or more sweeter than sucrose in the same amount as sucrose.
• Steviol glycoside is also a type of high-intensity sweetener.
• the high-intensity sweetener is rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol monoside, steviol bioside, stevioside, enzyme-treated stevia ...
• the high-intensity sweetener comprises at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, acesulfame K, sucralose, and combinations thereof.
• “consisting essentially of” means that the high-potency sweetener may contain small amounts of other high-potency sweeteners in addition to the sweeteners listed herein.
• this refers to a rebaudioside D formulation containing a small amount of rebaudioside B as an impurity, or a formulation containing 0-5%, 0-4%, 0-3%, 0-2%, or 0-1% by weight of other high-potency sweeteners relative to the total amount of the sweeteners listed herein.
• the carbonated beverage of some embodiments of the present invention contains a low-intensity sweetener.
• the low-intensity sweetener means a sweetener having a sweetness equivalent to or lower than that of sucrose.
• the low-intensity sweetener exhibits a sweetness of 0.1 times or more and less than 5 times, 3 times, 2 times, 1.5 times, 1.0 times, 0.8 times, 0.7 times, 0.6 times, 0.5 times, or 0.4 times that of sucrose in the same amount.
• the low-intensity sweetener that can be used in the present invention includes, for example, at least one selected from the group consisting of erythritol, sorbitol, glucitol, mannitol, lactitol, glucose, sucrose, xylitol, fructose, maltose, oligosaccharides, high fructose liquid sugar (HFCS), lactose, sorbose, psicose, allose, tagatose, xylose, ribose, and combinations thereof.
• erythritol sorbitol
• glucitol glucitol
• mannitol lactitol
• glucose glucose
• sucrose sucrose
• xylitol fructose
• maltose maltose
• oligosaccharides high fructose liquid sugar (HFCS)
• HFCS high fructose liquid sugar
• the beverage comprises a low-intensity sweetener, which comprises or consists essentially of at least one selected from the group consisting of erythritol, sorbitol, glucose, sucrose, xylitol, fructose, maltose, oligosaccharides, high fructose corn syrup (HFCS), lactose, and combinations thereof.
• a low-intensity sweetener which comprises or consists essentially of at least one selected from the group consisting of erythritol, sorbitol, glucose, sucrose, xylitol, fructose, maltose, oligosaccharides, high fructose corn syrup (HFCS), lactose, and combinations thereof.
• the low-intensity sweetener comprises or consists essentially of at least one selected from the group consisting of erythritol, glucose, sucrose, xylitol, fructose, maltose, oligosaccharides, high fructose corn syrup (HFCS), and combinations thereof.
• HFCS high fructose corn syrup
• this refers to cases where sugar (main component: sucrose) contains small amounts of other low-intensity sweeteners as impurities, or where other low-intensity sweeteners are contained in an amount of 0-5% by weight, 0-4% by weight, 0-3% by weight, 0-2% by weight, or 0-1% by weight relative to the total amount of the sweeteners listed here.
• the amount of sweetener contained is not particularly limited, but it is preferable that the sweetness intensity of the beverage is 10 or more (e.g., 10 to 25) in terms of sucrose equivalent value (SEV).
• Sucrose equivalent 1 is the sweetness intensity exhibited by sucrose (cane sugar) per unit concentration Brix 1.
• Brix 1 means that 1 g of sucrose is dissolved in 100 g of aqueous sucrose solution (sucrose concentration 1 w/w%).
• the sucrose equivalent of a beverage can be obtained by multiplying the concentration of the sweetener contained in the beverage (w/v% (which can be considered equivalent to w/w% in the case of beverages)) by the sweetness of that sweetener and adding up the obtained values.
• the sweetness of sucrose when the sweetness of sucrose is taken as 1, the sweetness of rebaudioside D (RebD) is about 225 times, the sweetness of rebaudioside M (RebM) is about 230 times, the sweetness of rebaudioside A (RebA) is 200 to 300 times (median value 250), the sweetness of Monk fruit extract is about 110 to 150 times (median value 130 times), the sweetness of mogroside V is about 240 to 300 times (median value 270 times), the sweetness of thaumatin is about 2,000 times, the sweetness of acesulfame potassium is about 200 times, the sweetness of sucralose is about 600 times, and the sweetness of aspartame is about 200 times.
• the sweetness of rebaudioside D when the sweetness of rebaudioside D (RebD) is about 225 times, the sweetness of rebaudioside M (RebM) is about 230 times, the sweetness of rebaudioside A (RebA) is 200 to 300 times (median value 250), the
• sucrose when the sweetness of sucrose is 1, glucose has a sweetness of about 0.6 to about 0.7, xylitol is about 1, erythritol is about 0.75 to about 0.85, fructose is about 1.3 to about 1.7, maltose is about 0.4, fructooligosaccharide is about 0.6, maltooligosaccharide is about 0.3, isomaltooligosaccharide is about 0.4 to about 0.5, galactooligosaccharide is about 0.7, fructose glucose liquid sugar is about 0.75, lactose is about 0.2 to 0.3, psicose is about 0.7, allose is about 0.8, tagatose is about 0.9, xylose is about 0.6 to about 0.7, and ribose is about 0.6.
• Carbonated beverages according to some embodiments of the present invention contain high-intensity sweeteners at 5-500 ppm by mass, 5-450 ppm by mass, 5-400 ppm by mass, 5-350 ppm by mass, 10-500 ppm by mass, 10-450 ppm by mass, 10-400 ppm by mass, 10-350 ppm by mass, 50-500 ppm by mass, 50-450 ppm by mass, 50-400 ppm by mass, 50-350 ppm by mass, 100-500 ppm by mass, 100-450 ppm by mass, 50-500 ppm by mass, 50-450 ppm by mass, 50-400 ppm by mass, 50-350 ppm by mass, 100-500 ppm by mass, 100-450 ppm by mass, m, 100-400 ppm by mass, 100-350 ppm by mass, 150-500 ppm by mass, 150-450 ppm by mass, 150-400 ppm by mass, 150-350 ppm by mass, 200-
• Carbonated beverages according to some embodiments of the present invention contain low-intensity sweeteners at 100 to 25,000 ppm by mass, 100 to 20,000 ppm by mass, 100 to 17,500 ppm by mass, 100 to 15,000 ppm by mass, 100 to 12,500 ppm by mass, 100 to 10,000 ppm by mass, 100 to 9,000 ppm by mass, 100 to 8,500 ppm by mass, 100 to 8,000 ppm by mass, 100 to 7,500 ppm by mass, 100 to 7,000 ppm by mass, 500 to 25,000 ppm by mass, 500 to 20,000 mass ppm, 500 to 17,500 mass ppm, 500 to 15,000 mass ppm, 500 to 12,500 mass ppm, 500 to 10,000 mass ppm, 500 to 9,000 mass ppm, 500 to 8,500 mass ppm m, 500 to 8,000 mass ppm, 500 to 7,500 mass ppm, 500 to 7,000 mass ppm, 1,000 to 25,000 mass ppm, 1,000 to 20,000 mass ppm, 1,000 to 17,
• the content of the low-intensity sweetener can be measured by HPLC (high performance liquid chromatography). Alternatively, if the amount of the low-intensity sweetener is known, a value calculated from the amount of the low-intensity sweetener may be used.
• the sweetness intensity of carbonated beverages according to some embodiments of the present invention is preferably 25 or less in sucrose equivalent, more preferably 20 or less.
• the sweetness intensity of carbonated beverages according to some further preferred embodiments of the present invention may be 6-25, 8-25, 10-25, 12-25, 14-25, 16-25, 6-22, 8-22, 10-22, 12-22, 14-22, 16-22, 6-20, 8-20, 10-20, 12-20, 14-20, 16-20, 6-18, 8-18, 10-18, 12-18, 14-18, 6-16, 8-16, 10-16, or 12-16 in sucrose equivalent.
• the carbonated beverage contains 60 mg/100 ml or more of sodium, meaning that the content of sodium atoms is 60 mg/100 ml or more.
• the sodium content may be 65 mg/100 ml or more, 70 mg/100 ml or more, 75 mg/100 ml or more, 80 mg/100 ml or more, 85 mg/100 ml or more, 90 mg/100 ml or more, 95 mg/100 ml or more, 100 mg/100 ml or more, 105 mg/100 ml or more, 110 mg/100 ml or more, 60-200 mg/100 ml, 65-200 mg/100 ml, 70-200 mg/100 ml, 75-200 mg/100 ml, or more.
• the carbonated beverage according to a preferred embodiment of the present invention contains sodium from 60 to 200 mg/100 ml.
• the sodium content in the beverage can be measured by atomic absorption spectrometry.
• the sodium is in at least one form selected from the group consisting of sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate (monosodium citrate, disodium citrate, trisodium citrate), sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium alginate, sodium glucoheptanoate, sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate, and mixtures thereof, or in a dissociated form thereof.
• dissociated form refers to a form in which the sodium salt is dissociated into a sodium ion and a counter ion in water. Dissociation includes cases where the sodium salt is partially or completely dissociated.
• the sodium content is derived from one or more sodium salts selected from the group consisting of sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate (monosodium citrate, disodium citrate, trisodium citrate), sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium alginate, sodium glucoheptanoate, sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate, and mixtures thereof.
• the carbonated beverage of some embodiments of the present invention further comprises at least one selected from an amino acid, taurine, and glucuronolactone.
• the carbonated beverage of the present invention further include an amino acid.
• the amino acid may include one or more amino acids selected from the group consisting of alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, cystine, and theanine.
• the beverage includes one or more amino acids selected from the group consisting of glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, and histidine.
• the amino acids used in the present invention may be D- or L-isomers, or may be racemic mixtures consisting of D- and L-isomers (also referred to as DL amino acids in this specification).
• the content of the one or more amino acids is not particularly limited, but may be more than 0 ppm by mass and not more than 5,000 ppm by mass. When two or more amino acids are included, this content is the total amount of the two or more amino acids.
• the content of the amino acids may be 10 to 5,000 ppm by mass, 30 to 5,000 ppm by mass, more than 30 ppm by mass and not more than 5,000 ppm by mass, 50 to 5,000 ppm by mass, 100 to 5,000 ppm by mass, 150 to 5,000 ppm by mass, 200 to 5,000 ppm by mass, 250 to 5,000 ppm by mass, 300 to 5,000 ppm by mass, 400 to 5,000 ppm by mass, 50 to 5,000 ppm by mass, 600 to 7,000 ppm by mass, 700 to 8,000 ppm by mass, 800 to 9,000 ppm by mass, 900 to 10,000 ppm by mass, 100 to 5,000 ppm by mass, 150 to 5,000 ppm by mass, 900
• the content of amino acid can be measured by an automatic amino acid analysis method or high performance liquid chromatography.
• a value calculated from the amount blended may be used.
• the amino acid used in the present invention may be an amino acid purified as an amino acid preparation, or may be an amino acid derived from a raw material contained in a raw material such as fruit juice. Therefore, the amount of amino acid contained in the carbonated beverage of the present invention is the total value of the amino acid derived from the raw material and the amino acid added from outside.
• the carbonated beverage according to some embodiments of the present invention further contains an acidulant other than acetic acid.
• the acidulant is not particularly limited as long as it can impart an acidity to the beverage, and examples thereof include ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, succinic acid, glucono-delta-lactone, or salts thereof.
• salts include sodium citrate (monosodium citrate, disodium citrate, or trisodium citrate), sodium ascorbate, and the like.
• the carbonated beverage according to one embodiment of the present invention further contains citric acid. By adding citric acid to the carbonated beverage, it is possible to impart an acidity with a good aftertaste.
• Carbonated beverages according to some embodiments of the present invention contain caffeine.
• Caffeine is generally known to be contained in some foods and beverages, such as coffee, but the caffeine used in the present invention may be refined from foods and beverages that are rich in caffeine, or may be chemically synthesized or biosynthesized.
• caffeine preparations are generally commercially available, so such commercially available products may be used.
• caffeine-containing raw materials such as cola extract and coffee bean extract may be used.
• Carbonated beverages according to some embodiments of the present invention contain water.
• water there are no particular limitations on the water, and any type of water can be used as long as it does not adversely affect the flavor, but examples include tap water, ion-exchanged water, soft water, distilled water, carbonated water, reverse osmosis water (RO water), treated water, purified water, and demineralized water.
• tap water ion-exchanged water
• soft water distilled water
• carbonated water carbonated water
• RO water reverse osmosis water
• treated water purified water
• demineralized water demineralized water.
• the carbonated beverages according to some embodiments of the present invention may contain ingredients that can be added to ordinary carbonated beverages in addition to the above-mentioned ingredients, so long as the effects of the present invention are not impaired.
• ingredients include flavorings, colorants, antioxidants, emulsifiers, seasonings, extracts, pH adjusters, and quality stabilizers.
• the pH of the beverage in some embodiments of the present invention is preferably 2.5 to 5, more preferably 2.5 to 4.8, 2.7 to 4.8, 3.0 to 4.8, 3.2 to 4.8, 3.4 to 4.8, 2.5 to 4.6, 2.7 to 4.6, 3.0 to 4.6, 3.2 to 4.6, 3.4 to 4.6, 2.5 to 4.4, 2.7 to 4.4, 3.0 to 4.4, 3.2
• the pH may be up to 4.4, 3.4 to 4.4, 2.5 to 4.2, 2.7 to 4.2, 3.0 to 4.2, 3.2 to 4.2, 3.4 to 4.2, 2.5 to 4.0, 2.7 to 4.0, 3.0 to 4.0, 3.2 to 4.0, 3.4 to 4.0, 2.5 to 3.8, 2.7 to 3.8, 3.0 to 3.8, 3.2 to 3.8, or 3.4 to 3.8.
• the energy of carbonated beverages can be 30 kcal/100mL or less, 0-30 kcal/100mL, 0-20 kcal/100mL, 0-15 kcal/100mL, 0-10 kcal/100mL, 0-5 kcal/100mL, 5-30 kcal/100mL, 5-20 kcal/100mL, 5-15 kcal/100mL, 5-10 kcal/100mL, 10-30 kcal/100mL, 10-20 kcal/100mL, 10-15 kcal/100mL, or 20-30 kcal/100mL, depending on the embodiment.
• the energy content of the carbonated beverage according to a preferred embodiment of the present invention is 0 to 30 kcal/100 mL, more preferably 5 to 20 kcal/100 mL, and even more preferably 5 to 15 kcal/100 mL.
• the energy content of the sweetening substance is known, or can be determined by measuring the content by HPLC or the like and multiplying it by an energy conversion factor, or by measuring the physical heat of combustion using a calorimeter (e.g., a bomb calorimeter) and correcting it with the digestive absorption rate, excreted heat, etc.
• the form of the beverage in some embodiments of the present invention is not limited, and may be in the form of a packaged beverage sealed in a container such as a can, bottle, PET bottle, pouch, paper pack, or plastic container.
• a container such as a can, bottle, PET bottle, pouch, paper pack, or plastic container.
• heat sterilization is performed after packaging, the type is not particularly limited, and can be performed using a conventional method such as tumble sterilization, UHT sterilization, and retort sterilization.
• the temperature of the heat sterilization step is not particularly limited, and is, for example, 65 to 130°C, preferably 80 to 120°C, for 1 to 40 minutes. However, as long as a sterilization value equivalent to the above conditions is obtained, sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds, is not a problem.
• One aspect of the present invention provides a method for producing the beverage described in "1. Carbonated beverage” (hereinafter also referred to as “the method for producing the carbonated beverage of the present invention”).
• the production method of one aspect of the present invention is not particularly limited as long as it is capable of producing a carbonated beverage by blending the above-mentioned components.
• the manufacturing method according to one embodiment of the present invention can be, for example, the following method.
• the beverage can be manufactured by weighing out predetermined amounts of vanillin and acetic acid, adding them to water or a beverage base, and then filling it with carbon dioxide gas.
• the beverage can be manufactured by weighing out predetermined amounts of vanillin and acetic acid, adding them to carbonated water, and adding desired additives (flavors, sweeteners, etc.). These ingredients may be added simultaneously or separately, and may also be added after mixing them to prepare a premix before addition.
• optional ingredients can be added as appropriate.
• the optional ingredients may be added simultaneously with the vanillin and acetic acid or separately.
• Carbonated beverages apply to “carbonated beverages,” “vanillin,” “acetic acid,” “sweetener,” “sodium,” “other ingredients,” “characteristics,” and “container and sterilization,” and the numerical values described in the above section on carbonated beverages apply directly to these items.
• One aspect of the present invention provides a method for enhancing the carbonation sensation of a carbonated beverage (hereinafter also referred to as the "enhancing method of the present invention").
• a method for enhancing the carbonation sensation of a carbonated beverage which comprises adding to a carbonated beverage 1 ppm or more and less than 80 ppm of vanillin, 1 to 60 ppm of acetic acid, or a combination thereof.
• the enhancement methods according to some aspects of the present invention can unexpectedly enhance the carbonation of carbonated beverages.
• the amount of vanillin added to the carbonated beverage is 1 ppm or more and less than 80 ppm by mass of the total beverage.
• the amount of vanillin added is 1-79 ppm, 3-79 ppm, 5-79 ppm, 7-79 ppm, 10-79 ppm, 13-79 ppm, 15-79 ppm, 17-79 ppm, 20-79 ppm, 25-79 ppm, 30-79 ppm, 35-79 ppm, 40-79 ppm, 45-79 ppm, 50-79 ppm, 55-79 ppm, 60-79 ppm, 1-70 ppm, 3-70 ppm, 5-70 ppm, 7-70 ppm, 1 0-70ppm, 13-70ppm, 15-70ppm, 17-70ppm, 20-70ppm, 25-70ppm, 30-70ppm, 35-70ppm, 40-70ppm, 45-70ppm, 50-70 ppm, 50-70 pp
• the amount of vanillin added is preferably 3 to 70 ppm, more preferably 5 to 60 ppm, 7 to 50 ppm, or 10 to 40 ppm, and even more preferably 15 to 30 ppm, based on the total mass of the beverage.
• the amount of acetic acid added to the carbonated beverage is 1 to 60 ppm by weight based on the total mass of the carbonated beverage.
• the range of acetic acid addition is, depending on the embodiment, 2-60 ppm, 4-60 ppm, 5-60 ppm, 7-60 ppm, 9-60 ppm, 10-60 ppm, 12-60 ppm, 15-60 ppm, 17-60 ppm, 20-60 ppm, 25-60 ppm, 30-60 ppm, 35-60 ppm, 40-60 ppm, 45-60 ppm, 50-60 ppm, 55-60 ppm, 1-55 ppm, 2-55 ppm, 4-55 ppm, 5-55 ppm, 7-55 ppm, 9-55 ppm, 10-55 ppm , 12-55ppm, 15-55ppm, 17-55ppm, 20-55ppm, 25-55ppm, 30-55ppm, 35-55ppm, 40-55ppm, 45
• the amount of acetic acid added is preferably 1 to 55 ppm, more preferably 2 to 50 ppm, 4 to 45 ppm, 5 to 40 ppm, or 7 to 30 ppm, and even more preferably 9 to 20 ppm, based on the total mass of the beverage.
• the enhancement method in a preferred embodiment of the present invention involves adding 1 ppm or more and less than 80 ppm vanillin and 1 to 60 ppm acetic acid, and suppresses unpleasant flavors.
• the enhancement method in a preferred embodiment of the present invention not only enhances the carbonation of a carbonated beverage, but also suppresses unpleasant flavors.
• a tendency was observed for the unpleasant flavor to become stronger as the amount of vanillin or acetic acid added increased, but in beverages containing specified amounts of both vanillin and acetic acid, the carbonation was enhanced while suppressing the increase in unpleasant flavors. Such an effect was unexpected.
• the enhancement method can add 5-70 ppm vanillin and 1-55 ppm acetic acid, 10-60 ppm vanillin and 5-50 ppm acetic acid, or 15-50 ppm vanillin and 10-45 ppm acetic acid based on the total mass of the beverage.
• a carbonated beverage comprising 3 to 70 ppm vanillin and 1 to 55 ppm acetic acid.
• a carbonated beverage contains 3 to 70 ppm vanillin, 1 to 55 ppm acetic acid, a high-intensity sweetener, and a low-intensity sweetener.
• a carbonated beverage contains 7 to 50 ppm vanillin, 4 to 45 ppm acetic acid, a high-intensity sweetener, and a low-intensity sweetener.
• a carbonated energy drink contains 7 to 50 ppm vanillin, 4 to 45 ppm acetic acid, a high-intensity sweetener, and a low-intensity sweetener.
• a carbonated energy drink comprising 7 to 50 ppm vanillin, 4 to 45 ppm acetic acid, a high-intensity sweetener, and a low-intensity sweetener, the high-intensity sweetener essentially consisting of at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, acesulfame K, sucralose, and combinations thereof.
• a carbonated energy drink that contains 7 to 50 ppm vanillin, 4 to 45 ppm acetic acid, a high-intensity sweetener, and a low-intensity sweetener, the low-intensity sweetener essentially consisting of at least one selected from the group consisting of erythritol, glucose, sucrose, xylitol, fructose, maltose, oligosaccharides, high fructose corn syrup (HFCS), and combinations thereof.
• erythritol glucose
• sucrose sucrose
• xylitol fructose
• maltose maltose
• oligosaccharides high fructose corn syrup (HFCS)
• a carbonated beverage contains 7 to 50 ppm vanillin, 4 to 45 ppm acetic acid, a high-intensity sweetener, and a low-intensity sweetener, and contains 60 to 200 mg/100 ml of sodium.
• a carbonated beverage comprising 7 to 50 ppm of vanillin, 4 to 45 ppm of acetic acid, sucralose, acesulfame potassium, citric acid, and sodium citrate, and having a gas pressure of 1 to 5 kgf/ cm2 .
• the word “about” means that the subject is within a range of ⁇ 25%, ⁇ 10%, ⁇ 5%, ⁇ 3%, ⁇ 2% or ⁇ 1% of the numerical value following "about.”
• “about 10” means a range of 7.5 to 12.5.
• “% by weight” and “ppm by weight” can be regarded as equivalent to “% by mass” and “ppm by mass,” respectively.
• Example A Evaluation of beverages for setting carbonation standards ⁇ Sample preparation>
• the artificial sweeteners sucralose, acesulfame potassium
• sodium citrate sodium citrate
• citric acid citric acid
• carbonated water and water were mixed in the amounts shown in Table 1, and then filled into a pressure-resistant PET bottle to prepare a sample solution.
• Carbonated water with a gas pressure of 5.48 kgf/ cm2 was also diluted with distilled water to prepare each sample so as to achieve the gas pressure shown in Table 1.
• the raw materials used were as follows: sucralose (Tate & Lyle, SPLENDA (registered trademark)), acesulfame potassium (Celanese, Sunett (registered trademark)), trisodium citrate dihydrate (Fuso Chemical Co., Ltd.), citric acid (Fuso Chemical Co., Ltd.), carbonated water, and water (distilled water).
• ⁇ Sensory evaluation item 1 Evaluation of carbonation sensation> (Evaluation Method) For the samples prepared as described above, five trained expert panelists scored the "carbonation sensation" of the control (beverage sample A4) with a score of 0, and the beverage samples A1 to A3 and A5 to A7 with scores from -5 to 5 in 0.5 point increments. Thus, 0 corresponds to the carbonation sensation of the control itself (2.74 kgf/cm 2 ), -5 corresponds to a level where there is no (not felt) carbonation sensation at all, and 5 corresponds to a level where there is a considerable carbonation sensation. The evaluation criteria were agreed upon among the panelists in advance.
• “carbonation sensation” refers to the stimulation perceived through the pressure or pain sensation of the tongue caused by bubbles of carbon dioxide gas when drinking a carbonated beverage. The carbonation sensation was evaluated by swallowing the samples. The average scores obtained are shown in Table 1.
• Example B-1 Evaluation of beverages ⁇ Sample preparation> Artificial sweeteners (sucralose, acesulfame potassium), sodium citrate, citric acid, acetic acid, vanillin, carbonated water and water were mixed in the amounts shown in Table 2, and then filled into a pressure-resistant PET bottle to prepare a sample liquid with a gas pressure of 2.74 kgf/ cm2 .
• the raw materials used are as follows: sucralose (Tate & Lyle, SPLENDA (registered trademark)), acesulfame potassium (Celanese, Sunett (registered trademark)), trisodium citrate dihydrate (Fuso Chemical Co., Ltd.), citric acid (Fuso Chemical Co., Ltd.), acetic acid (FUJIFILM Wako Pure Chemical Industries, Ltd.), vanillin (Sigma-Aldrich), carbonated water, and water (distilled water).
• Beverage samples B2 to B13 were evaluated based on the evaluation items of "carbonation,”"off-flavor,”"thickness,””sweetness,” and "aftertaste.” For each evaluation item, a score of 0 was assigned for no difference from the control (beverage sample B1), and scores were assigned in 0.5-point increments from -5 to 5. A score close to 5 was assigned for samples that felt very carbonic, had more off-flavor, were thicker, were very sweet, or had a very strong aftertaste compared to the control, and a score close to -5 was assigned for samples that felt no carbonation at all, had less off-flavor, were less thick, were not sweet at all, or had no aftertaste compared to the control.
• Example B-2 Evaluation of beverages ⁇ Sample preparation> Artificial sweeteners (sucralose, acesulfame potassium), sodium citrate, citric acid, acetic acid, vanillin, carbonated water and water were mixed in the amounts shown in Table 4, and then the mixture was filled into a pressure-resistant PET bottle to prepare a sample liquid with a gas pressure of 2.74 kgf/ cm2 .
• the raw materials used are as follows: sucralose (Tate & Lyle, SPLENDA (registered trademark)), acesulfame potassium (Celanese, Sunett (registered trademark)), trisodium citrate dihydrate (Fuso Chemical Co., Ltd.), citric acid (Fuso Chemical Co., Ltd.), acetic acid (FUJIFILM Wako Pure Chemical Industries, Ltd.), vanillin (Sigma-Aldrich), carbonated water, and water (distilled water).
• Beverage samples B15 to B20 were evaluated in the same manner as in Example B-1, with the control (beverage sample B14) as the standard. The average scores obtained are shown in Table 5 and FIG.
• Example B-3 Evaluation of beverages ⁇ Sample preparation> Artificial sweeteners (sucralose, acesulfame potassium), sodium citrate, citric acid, acetic acid, vanillin, carbonated water and water were mixed in the amounts shown in Table 6, and then filled into a pressure-resistant PET bottle to prepare a sample liquid with a gas pressure of 2.74 kgf/ cm2 .
• the raw materials used are as follows: sucralose (Tate & Lyle, SPLENDA (registered trademark)), acesulfame potassium (Celanese, Sunett (registered trademark)), trisodium citrate dihydrate (Fuso Chemical Co., Ltd.), citric acid (Fuso Chemical Co., Ltd.), acetic acid (FUJIFILM Wako Pure Chemical Industries, Ltd.), vanillin (Sigma-Aldrich), carbonated water, and water (distilled water).
• Example B-4 Evaluation of beverages ⁇ Sample preparation> Artificial sweeteners (sucralose, acesulfame potassium), sodium citrate, citric acid, acetic acid, vanillin, carbonated water and water were mixed in the amounts shown in Table 8, and then filled into a pressure-resistant PET bottle to prepare a sample liquid with a gas pressure of 2.74 kgf/ cm2 .
• the raw materials used are as follows: sucralose (Tate & Lyle, SPLENDA (registered trademark)), acesulfame potassium (Celanese, Sunett (registered trademark)), trisodium citrate dihydrate (Fuso Chemical Co., Ltd.), citric acid (Fuso Chemical Co., Ltd.), acetic acid (FUJIFILM Wako Pure Chemical Industries, Ltd.), vanillin (Sigma-Aldrich), carbonated water, and water (distilled water).
• Beverage samples B29 to B34 were evaluated in the same manner as in Example B-1, relative to the control (beverage sample B28). The average scores obtained are shown in Table 9 and FIG.
• Example C Evaluation of energy drinks ⁇ Sample preparation> Energy flavor, artificial sweeteners (sucralose, acesulfame potassium), erythritol, sodium citrate, citric acid, glucuronolactone, taurine, amino acids (DL-alanine, L-glycine), sodium gluconate, acetic acid, vanillin, carbonated water and water were mixed in the amounts shown in Table 10, and then filled into a glass bottle to prepare a sample liquid with a gas pressure of 2.74 kgf/ cm2 .
• artificial sweeteners sucralose, acesulfame potassium
• erythritol sodium citrate
• citric acid citric acid
• glucuronolactone taurine
• amino acids DL-alanine, L-glycine
• sodium gluconate sodium gluconate
• acetic acid acetic acid
• vanillin carbonated water and water
• the raw materials used are as follows: flavoring (energy flavor), sucralose (Tate & Lyle, SPLENDA (registered trademark)), acesulfame potassium (Celanese, Sunett (registered trademark)), erythritol (Kotobuki Bussan Co., Ltd.), trisodium citrate dihydrate (Fuso Chemical Co., Ltd.), citric acid (Fuso Chemical Co., Ltd.), glucuronolactone, taurine, DL-alanine (Marugo Corporation, DL-alanine), L-glycine (Happo Shokusan Co., Ltd.), anhydrous sodium gluconate (Fuso Chemical Co., Ltd., Healthy A), acetic acid (FUJIFILM Wako Pure Chemical Industries, Ltd.), vanillin (SIGMA-ALDRICH), carbonated water, and water (distilled water). After preparation, each sample was sterilized at 80° C. for 10 minutes.
• Example D Evaluation when using natural sweeteners ⁇ Sample preparation> Natural sweeteners (rebaudioside M, rebaudioside D), sodium citrate, citric acid, acetic acid, vanillin, carbonated water, and water were mixed in the amounts shown in Table 12, and then filled into a pressure-resistant PET bottle to prepare a sample solution with a gas pressure of 2.74 kgf/ cm2 .
• the raw materials used are as follows: rebaudioside M (manufactured by PureCircle), rebaudioside D (manufactured by PureCircle), trisodium citrate dihydrate (manufactured by Fuso Chemical Co., Ltd.), citric acid (manufactured by Fuso Chemical Co., Ltd.), acetic acid (manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.), vanillin (manufactured by SIGMA-ALDRICH), carbonated water, and water (distilled water).

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