Carbonic acid beverage, flavor improvement method for carbonic acid beverage, and method for manufacturing carbonic acid beverage

Abstract

To provide a carbonic acid beverage with improved rich taste.SOLUTION: A carbonic acid beverage includes quercetin glucoside and iso α acid. The carbonic acid beverage includes 0.8 mg / L or more and 1,000 mg / L or less of the quercetin glucoside.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a carbonated drink, a method for improving the flavor of a carbonated drink, and a method for producing a carbonated drink. [Background technology]

[0002] Quercetin is a type of flavonoid, and is contained in plants either as it is or as a glycoside. Patent Document 1 describes a carbonated drink containing quercetin glycoside and a caramel colorant, specifically a non-alcoholic drink such as a cola drink. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 7239315 Summary of the Invention [Problem to be solved by the invention]

[0004] Carbonated beverages containing iso-α acids are an example of carbonated beverages of a different type from the beverage described in Patent Document 1. An example of a beverage containing iso-α acids is a beer-flavored beverage that uses hops as one of the ingredients from which iso-α acids are derived, and in particular, a beer-flavored beverage that claims to be a low-calorie beverage is well known.

[0005] A problem with carbonated beverages containing iso-α-acids, such as beer-flavored beverages, is that they are not very satisfying to drink. In order to improve the satisfying taste, a method of increasing the solid content is sometimes used, and sugar is often used as the solid content. However, using a large amount of sugar is not preferable because it increases the calories. It is also possible to use artificial sweeteners or dietary fiber as a substitute for sugar, but it must be said that the effect of improving the drinkability is insufficient.

[0006] In light of the above-mentioned background, the present invention aims to provide a carbonated beverage with improved drinking satisfaction. [Means for solving the problem]

[0007] As a result of intensive research to solve the above problems, the present inventors have found that a carbonated beverage containing iso-α-acid can be made more satisfying by adding quercetin glycoside. They also found that an excessive amount of quercetin glycoside causes an undesirable bitter taste, and discovered a range of the blending ratio of quercetin glycoside that can improve the satisfying taste while reducing the effect of the undesirable bitter taste, thereby arriving at the present invention.

[0008] That is, although not limited thereto, the present invention relates to the following carbonated beverage, a method for improving the flavor of a carbonated beverage, and a method for producing a carbonated beverage. [1] A carbonated beverage containing quercetin glycoside and iso-α-acid, and containing the above quercetin glycoside at a concentration of 0.8 mg / L or more and 1,000 mg / L or less. [2] The carbonated beverage described in [1] above, containing the iso-α acid in an amount of 1 mg / L or more and 50 mg / L or less. [3] The carbonated beverage according to [1] or [2] above, wherein the carbonated beverage is a beer-flavored beverage. [4] The carbonated beverage described in [3] above, wherein the beer-taste beverage contains barley as one of its ingredients. [5] The carbonated beverage according to any one of [1] to [4] above, wherein the quercetin glycoside comprises at least one selected from the group consisting of isoquercitrin and hyperoside. [6] The carbonated beverage according to any one of [1] to [5] above, having a true extract content of 5.00% by weight or less. [7] The carbonated beverage according to any one of [1] to [6] above, which is a low-calorie beverage having a calorie content of 20 kcal / 100 g or less. [8] The carbonated beverage according to any one of [1] to [7] above, which is a non-alcoholic carbonated beverage having an alcohol content of less than 1% by volume. [9] The carbonated beverage according to any one of [1] to [8] above, in which the weight ratio of the quercetin glycoside to the iso-α acid is 0.07 or more and 200 or less.

[10] A carbonated beverage described in any one of [1] to [9] above, in which the weight ratio of true extract to the iso-α acids is 0.008 or more and 0.80 or less.

[11] The carbonated beverage described in any one of [1] to

[10] above, wherein the weight ratio of the quercetin glycoside to the true extract is 0.25 or more and 2,500 or less.

[12] The carbonated beverage according to any one of [1] to

[11] above, having a pH of 3.40 or more and 4.40 or less.

[13] A method for improving the flavor of a carbonated beverage, comprising adding 0.8 mg / L or more and 1000 mg / L or less of quercetin glycoside and iso-alpha acid to the carbonated beverage.

[14] A method for producing a carbonated beverage, comprising adding iso-α-acid to the carbonated beverage and adjusting the concentration of quercetin glycoside to 0.8 mg / L or more and 1000 mg / L or less. Effect of the Invention

[0009] According to the present invention, a carbonated drink with improved drinking satisfaction can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The carbonated drink of the present invention contains quercetin glycoside and iso-α acid, and contains the quercetin glycoside in an amount of 0.8 mg / L or more and 1000 mg / L or less.

[0011] The carbonated beverage of the present invention includes non-alcoholic beverages and alcoholic beverages.

[0012] A non-alcoholic beverage is a non-alcoholic carbonated beverage with an alcohol content of less than 1% by volume, and preferably contains substantially no alcohol, or may have an alcohol content of 0% by volume. Here, the beverages that are substantially free of alcohol do not exclude beverages that contain an undetectable amount of alcohol. Beverages with an alcohol content of 0.0% by volume when rounded off, especially beverages with an alcohol content of 0.00% by volume when rounded off, are included in non-alcoholic beverages. Note that the "alcohol content" here refers to the content of ethanol, and does not include the content of aliphatic alcohols other than ethanol. In this specification, "volume %" and "v / v %" have the same meaning.

[0013] The alcohol content of a non-alcoholic beverage means the alcohol content (v / v%) in the beverage, and can be measured by any known method, for example, the Revised BCOJ Beer Analysis Method (issued by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of Brewers Association of Japan (Analysis Committee), revised and expanded in 2013, 8.3.5 Gas Chromatography Method).

[0014] Non-alcoholic beverages include non-alcoholic beer-flavored beverages and carbonated beverages other than beer-flavored beverages. Examples of carbonated drinks other than beer-flavored drinks include, but are not limited to, energy drinks, cola-flavored drinks, ginger ale, ramune, carbonated water without sweeteners, chuhai-flavored drinks, non-alcoholic cocktails, etc. Here, chuhai-flavored drinks and non-alcoholic cocktails refer to drinks that are non-alcoholic but have a taste similar to the model chuhai (generally meaning an alcoholic drink made by diluting distilled alcohol with another drink such as juice or tea) or cocktails, and have a sweet, rich, and slightly bitter taste that resembles alcohol.

[0015] Examples of alcoholic beverages include beer-flavored alcoholic beverages, and sparkling alcoholic beverages in which carbon dioxide is injected into non-sparkling alcoholic beverages such as whiskey, brandy, wine, shochu, liqueurs, and spirits.

[0016] The carbonated beverage of the present invention is preferably a beer-taste beverage. A beer-flavored drink is a carbonated drink that has a beer flavor. A beverage that is a beer-flavored beverage and also a non-alcoholic beverage is a non-alcoholic beer-flavored beverage. A beer-taste beverage that is both a beer-taste beverage and an alcoholic beverage is a beer-taste alcoholic beverage. In the following, non-alcoholic beer-flavored beverages and beer-flavored alcoholic beverages will be collectively referred to as beer-flavored beverages.

[0017] "Beer-taste beverages" include, for example, beer, which is a malt fermented beverage obtained by fermenting malt, hops, specific ingredients specified in the Liquor Tax Act (Interpretation Notice of the Liquor Tax Act and Liquor Administration-related Ordinances, etc., which came into effect on April 1, 2018) and water using yeast, as well as carbonated beverages (non-fermented beer-taste beverages) to which beer flavorings containing aroma components such as esters, higher alcohols, and lactones have been added, as well as other happoshu (low-malt beer) and sparkling liqueurs as defined by the Japanese Liquor Tax Act. Furthermore, the beer-taste beverage may be a fermented beer-taste beverage that has undergone a fermentation process using yeast, or it may be a non-fermented beer-taste beverage that has not undergone a fermentation process.

[0018] Beer flavorings are used to impart a beer-like flavor. Examples of beer flavorings include esters and higher alcohols, and specific examples of such beer flavorings include isoamyl acetate, ethyl acetate, n-propanol (1-propanol, etc.), isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinyl guaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ-undeca. Lactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, gamma-butyrolactone, 2-aminoacetophenone, 3-phenylpropionate Ethyl ester, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethyl Examples of suitable aldehydes include phenylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, nerol, citronellol, methyl p-toluate, 1,2,3,5-tetramethylbenzene, triethyl citrate, tributyl citrate, diethyl tartrate, dibutyl malate, perillaldehyde, methylheptenone, lemon myrtle, and cinnamaldehyde.

[0019] The fermented beer-flavored beverage may be an ale beer-flavored beverage brewed through a fermentation process using top-fermenting yeast (Saccharomyces, etc.), a lager beer-flavored beverage or a pilsner beer-flavored beverage brewed through a fermentation process using bottom-fermenting yeast (Saccharomyces, etc.), or a blend of these beer-flavored beverages. Furthermore, the "fermentation" referred to in this specification may be alcoholic fermentation, in which alcohol is produced, or non-alcoholic fermentation, in which alcohol is not produced.

[0020] The beer-taste beverage may be a barley-based beer-taste beverage that contains barley (e.g., barley, wheat, rye, oats, oats, pearl barley, oats, etc.) as one of the ingredients. Examples of barley-based beer-taste beverages include barley-based beer-taste beverages. The beer-taste beverage may also be a barley-free beer-taste beverage that does not use barley.

[0021] The beer-taste beverage may also be a malt-based beer-taste beverage that uses malt as a raw material. The malt is preferably malted barley as described above, and more preferably barley malt or wheat malt. An example of a malt-based beer-taste beverage is a barley malt-based beer-taste beverage. The beer-taste beverage may also be a non-malt-based beer-taste beverage that does not use malt.

[0022] Ingredients for beer-taste beverages include water, hops, barley, malt, as well as rice, corn, sorghum, potatoes, starch, acidulants, sweeteners, bittering agents, seasonings, and the like.

[0023] The malt ratio of a beer-taste beverage, which is an alcoholic beverage, is not particularly limited, but the malt ratio (the ratio of all malt used) may be more than 30% by weight, 35% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 51% by weight or more, 52% by weight or more, 54% by weight or more, 55% by weight or more, 56% by weight or more, 57% by weight or more, 58% by weight or more, 59% by weight or more, 60% by weight or more, 61% by weight or more, 62% by weight or more, 63% by weight or more, 64% by weight or more, 65% by weight or more, 66% by weight or more, more than 66% by weight, 66.6% by weight or more, 67% by weight or more, 68% by weight or more, or 69% by weight or more. , 70% by weight or more, 71% by weight or more, 72% by weight or more, 73% by weight or more, 74% by weight or more, 75% by weight or more, 76% by weight or more, 77% by weight or more, 78% by weight or more, 79% by weight or more, 80% by weight or more, 81% by weight or more, 82% by weight or more, 83% by weight or more, 84% by weight or more, 85% by weight or more, 86% by weight or more, 87% by weight or more, 88% by weight or more, 89% by weight or more, 90% by weight or more, 91% by weight or more, 92% by weight or more, 93% by weight or more, 94% by weight or more, 95% by weight or more, 96% by weight or more, 97% by weight or more, 98% by weight or more, 99% by weight or more, or 100% by weight. By increasing the malt ratio, a beer-taste beverage in which the rich flavor derived from malt and the umami of barley are more strongly felt can be produced. On the other hand, from the perspective of producing a beer-taste beverage that is less likely to cause an inappropriate feeling of fullness, the malt ratio of the beer-taste beverage, which is an alcoholic beverage, is preferably less than 100% by weight, 99% by weight or less, 98% by weight or less, 97% by weight or less, 96% by weight or less, 95% by weight or less, 94% by weight or less, 93% by weight or less, 92% by weight or less, 91% by weight or less, 90% by weight or less, 89% by weight or less, 88% by weight or less, 87% by weight or less, 86% by weight or less, 85% by weight or less, 84% by weight or less, 83% by weight or less, 82% by weight or less, 81% by weight or less, 80% by weight or less, 79% by weight or less, 78% by weight or less, 77% by weight or less, It may be 76% by weight or less, 75% by weight or less, 74% by weight or less, 73% by weight or less, 72% by weight or less, 71% by weight or less, 70% by weight or less, 69% by weight or less, 68% by weight or less, 67% by weight or less, less than 67% by weight, 66.6% by weight or less, 66% by weight or less, 65% by weight or less, 64% by weight or less, 63% by weight or less, 62% by weight or less, 61% by weight or less, 60% by weight or less, 59% by weight or less, 58% by weight or less, 57% by weight or less, 56% by weight or less, 55% by weight or less, 54% by weight or less, 53% by weight or less, 52% by weight or less, 51% by weight or less, 50% by weight or less, or less than 50% by weight. In this specification, the malt ratio means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor-related Administrative Laws and Regulations, etc., which came into effect on April 1, 2018.

[0024] Furthermore, the beer-taste beverage may contain other ingredients as necessary, such as sweeteners (including high-intensity sweeteners, such as acesulfame K, sucralose, aspartame, neotame, etc.), bittering agents, flavorings (beer flavoring, etc.), yeast extract, coloring agents such as caramel color, plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant protein and peptide-containing substances such as corn and soybeans, protein substances such as bovine serum albumin, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid (vitamin C).

[0025] The carbonated beverage of the present invention is a beverage containing iso-α acids. Iso-α-acids are known to be bitter components derived from hops. When the carbonated beverage of the present invention is a beer-flavored beverage, the inclusion of iso-α acids can give the beer-flavored beverage a bitterness that is characteristic of beer. Furthermore, by adding iso-α acids to the carbonated drink of the present invention, the aftertaste can be made more pronounced and refreshing.

[0026] The content of iso-α acids is preferably 1 mg / L or more and 50 mg / L or less. If the iso-α acid content is less than 1 mg / L, the taste derived from iso-α acids will be insufficient, whereas if the iso-α acid content exceeds 50 mg / L, the bitterness may be too strong. In addition, the content of iso-α acids may be 1 mg / L or more, 5 mg / L or more, 10 mg / L or more, 12 mg / L or more, 14 mg / L or more, 16 mg / L or more, 18 mg / L or more, 20 mg / L or more, 22 mg / L or more, 24 mg / L or more, 25 mg / L or more, or 50 mg / L or less, 48 ​​mg / L or less, 46 mg / L or less, 44 mg / L or less, 42 mg / L or less, 40 mg / L or less, 38 mg / L or less, 36 mg / L or less, 34 mg / L or less, 32 mg / L or less, 30 mg / L or less, 28 mg / L or less, 26 mg / L or less, 24 mg / L or less, or 22 mg / L or less. The content of iso-α-acids in beverages can be measured using the method described in the Revised BCOJ Beer Analysis Method (issued by the Brewing Society of Japan, a public interest incorporated foundation, and edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013, 8.25).

[0027] Iso-α acids may be included in the production process of beverages using hops as a raw material, and the content of iso-α acids can be adjusted by changing the type and amount of hops used in the production of the beverage. The content of iso-α acids may also be adjusted by adding a raw material containing iso-α acids, such as a hop extract. Examples of the form of hops used as a raw material for iso-α acids include pelleted hops, powdered hops, hop extracts, etc. In addition, processed hop products such as isomerized hops and reduced hops may also be used as hops.

[0028] The carbonated drink of the present invention is a drink containing quercetin glycoside. In addition, the content of quercetin glycoside is not less than 0.8 mg / L and not more than 1000 mg / L. By including 0.8 mg / L or more of quercetin glycoside, the drinkability of the carbonated drink can be improved, while by including 1000 mg / L or less of quercetin glycoside, the impact of an undesirable harsh taste can be reduced. In addition, the content of quercetin glycoside is preferably 200 mg / L or more and 600 mg / L or less. In addition, the content of quercetin glycoside is 0.85mg / L or more, 0.9mg / L or more, 1mg / L or more, 2mg / L or more, 3mg / L or more, 4mg / L or more, 5mg / L or more, 6mg / L or more, 7mg / L or more, 8mg / L or more, 9mg / L or more, 10mg / L or more, 15mg / L or more, 20mg / L or more, 25mg / L or more, 30mg / L or more, 35mg / L or more, 40mg / L or more L or more, 50 mg / L or more, 60 mg / L or more, 80 mg / L or more, 100 mg / L or more, 150 mg / L or more, 200 mg / L or more, 250 mg / L or more, 300 mg / L or more, 350 mg / L or more, 400 mg / L or more, 450 mg / L or more, 500 mg / L or more, 1000 mg / L or less, 950 mg / L or less, 900 mg / L or less, 850 mg / L or less, 8 ...900 mg / L or less, 850 mg / L or less, 800 mg / L or less, 900 mg / L or less, 900 mg / L or less mg / L or less, 750 mg / L or less, 700 mg / L or less, 650 mg / L or less, 600 mg / L or less, 550 mg / L or less, 500 mg / L or less, 450 mg / L or less, 400 mg / L Below, 350mg / L or less, 300mg / L or less, 250mg / L or less, 200mg / L or less, 150mg / L or less, 100mg / L or less, 75mg / L or less, 50mg / L or less, 40mg / L or more, 30mg / L or more, 25mg / L or less, 20mg / L or less, 15mg / L or less, 10mg / L or less, 9mg / L or less, 8mg / L or less, 7mg / L or less, 6mg / L or less, 5m g / L or less, 4.5 mg / L or less, 4 mg / L or less, 3.5 mg / L or less, 3 mg / L or less, 2.5 mg / L or less, 2 mg / L or less, 1.5 mg / L or less, 1 mg / L or less. The content of quercetin glycosides in the beverage can be measured according to the HPLC method. The quercetin glycoside may contain one type of compound or multiple types of compounds. When multiple types of compounds are contained as the quercetin glycoside, the content of the quercetin glycoside is the total content of the multiple types of compounds.

[0029] In this specification, quercetin means a compound belonging to flavonol, a type of polyphenol. In the present invention, quercetin glycoside means a glycoside of the above quercetin, specifically, it is a general term for a series of compounds in which one or more sugars are glycosidically bonded to the hydroxyl group at the 3-position and / or the hydroxyl group at the 4'-position of quercetin. The quercetin glycoside may be one type of compound or two or more types of compounds. Examples of sugars (monosaccharides) bonded to quercetin include glucose, rhamnose, galactose, glucuronic acid, etc., and preferably glucose and rhamnose. The sugars bonded to quercetin may be modified (e.g., malonylated).

[0030] In one embodiment, the quercetin glycoside is preferably a compound in which one or more sugars are glycosidically bonded to the hydroxyl group at the 3-position of quercetin. The quercetin glycoside in which one or more sugars are glycosidically bonded to the hydroxyl group at the 3-position of quercetin is a compound represented by the following general formula. In the following general formula, (X)n represents a sugar chain. X represents a sugar (monosaccharide), and n is an integer of 1 or more.

[0031] [ka]

[0032] The sugar constituting the sugar chain represented by X that is glycosidically bonded to quercetin is, for example, glucose, rhamnose, galactose, glucuronic acid, etc., and preferably glucose or rhamnose. Furthermore, n is not particularly limited as long as it is 1 or more, but is preferably 1 to 16, more preferably 1 to 8. When n is 2 or more, the X moiety may be composed of one type of sugar or may be composed of multiple types of sugars. In other words, when n is 2 or more, (X)n may be a sugar chain composed of one type of sugar or may be a sugar chain composed of multiple types of sugars.

[0033] The quercetin glycoside in the present invention also includes existing quercetin glycosides that have been treated with enzymes or the like to undergo glycosylation. Specifically, the quercetin glycoside in the present invention includes rutin (quercetin 3-rutinoside), enzyme-treated rutin (enzyme-treated rutin), quercetin-3-O-rhamnoside, isoquercetin-3-glucoside, quercetin-3,4'-diglucoside, quercetin-4'-glucoside, quercetin-3-(6-malonylglucoside), hyperoside (quercetin 3-galactoside), and quercetin-3-O-glucuronide. Enzyme-treated rutin is a quercetin glycoside in which a sugar chain is further bonded to the glucosidic portion of isoquercetin. Preferred examples of the enzymatically treated rutin include isoquercitrin obtained by enzymatically treating rutin to remove the rhamnose glycan portion and treating the resulting isoquercitrin with a glycosyltransferase, to which a glycan consisting of 1 to 7 glucose units is bound, and mixtures thereof as the main components. In one embodiment, the quercetin glycoside is more preferably a quercetin glycoside in which one or more sugars are glycosidically bound to the hydroxyl group at the 3-position of quercetin, and particularly preferably contains at least one selected from the group consisting of isoquercitrin and hyperoside.

[0034] When the quercetin glycoside contains both isoquercitrin and hyperoside, from the perspective of providing a carbonated beverage of one embodiment of the present invention that is satisfying to drink, the total amount of isoquercitrin and hyperoside is 0.85 mg / L or more, 0.9 mg / L or more, 1 mg / L or more, 2 mg / L or more, 3 mg / L or more, 4 mg / L or more, 5 mg / L or more, 6 mg / L or more, 7 mg / L or more, 8 mg / L or more, 9 mg / L or more, 10 mg / L or more, or 12 mg / L or more. It may be 0 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 50 mg / L or more, 60 mg / L or more, 80 mg / L or more, 100 mg / L or more, 150 mg / L or more, 200 mg / L or more, 250 mg / L or more, 300 mg / L or more, 350 mg / L or more, 400 mg / L or more, 450 mg / L or more, or 500 mg / L or more. In addition, from the standpoint of producing a beverage with reduced undesirable harsh tastes, the total content of isoquercitrin and hyperoside is 1000mg / L or less, 950mg / L or less, 900mg / L or less, 850mg / L or less, 800mg / L or less, 750mg / L or less, 700mg / L or less, 650mg / L or less, 600mg / L or less, 550mg / L or less, 500mg / L or less, 450mg / L or less, 400mg / L or less, 350mg / L or less, 300mg / L or less, 250mg / L or less, 200mg / L or less L or less, 150mg / L or less, 100mg / L or less, 75mg / L or less, 50mg / L or less, 40mg / L or more, 30mg / L or more, 25mg / L or less, 20mg / L or less, 15mg / L or less, 10mg / L or less, 9mg / L or less, 8mg / L or less, 7mg / L or less, 6mg / L or less, 5mg / L or less, 4.5mg / L or less, 4mg / L or less, 3.5mg / L or less, 3mg / L or less, 2.5mg / L or less, 2mg / L or less, 1.5mg / L or less, 1mg / L or less.

[0035] When the quercetin glycoside contains isoquercitrin, from the viewpoint of providing a satisfying beverage, the carbonated beverage of one embodiment of the present invention has an amount of isoquercitrin of 0.85 mg / L or more, 0.9 mg / L or more, 1 mg / L or more, 2 mg / L or more, 3 mg / L or more, 4 mg / L or more, 5 mg / L or more, 6 mg / L or more, 7 mg / L or more, 8 mg / L or more, 9 mg / L or more, 10 mg / L or more, 15 mg / L or more, or more. mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 50 mg / L or more, 60 mg / L or more, 80 mg / L or more, 100 mg / L or more, 150 mg / L or more, 200 mg / L or more, 250 mg / L or more, 300 mg / L or more, 350 mg / L or more, 400 mg / L or more, 450 mg / L or more, or 500 mg / L or more. In addition, from the standpoint of producing a beverage with reduced undesirable harsh tastes, the amount of isoquercitrin should be 1000mg / L or less, 950mg / L or less, 900mg / L or less, 850mg / L or less, 800mg / L or less, 750mg / L or less, 700mg / L or less, 650mg / L or less, 600mg / L or less, 550mg / L or less, 500mg / L or less, 450mg / L or less, 400mg / L or less, 350mg / L or less, 300mg / L or less, 250mg / L or less, 200mg / L or less, 1 50mg / L or less, 100mg / L or less, 75mg / L or less, 50mg / L or less, 40mg / L or more, 30mg / L or more, 25mg / L or less, 20mg / L or less, 15mg / L or less, 10mg / L or less, 9mg / L or less, 8mg / L or less Lower, 7 mg / L or less, 6 mg / L or less, 5 mg / L or less, 4.5 mg / L or less, 4 mg / L or less, 3.5 mg / L or less, 3 mg / L or less, 2.5 mg / L or less, 2 mg / L or less, 1.5 mg / L or less, 1 mg / L or less.

[0036] When the quercetin glycoside contains hyperoside, from the viewpoint of providing a carbonated beverage of one embodiment of the present invention with a good drinking satisfaction, the amount of hyperoside is 0.85 mg / L or more, 0.9 mg / L or more, 1 mg / L or more, 2 mg / L or more, 3 mg / L or more, 4 mg / L or more, 5 mg / L or more, 6 mg / L or more, 7 mg / L or more, 8 mg / L or more, 9 mg / L or more, 10 mg / L or more, 15 mg / L or more. or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 50 mg / L or more, 60 mg / L or more, 80 mg / L or more, 100 mg / L or more, 150 mg / L or more, 200 mg / L or more, 250 mg / L or more, 300 mg / L or more, 350 mg / L or more, 400 mg / L or more, 450 mg / L or more, or 500 mg / L or more. In addition, from the standpoint of producing a beverage with reduced undesirable harsh tastes, the amount of hyperoside is set as follows: 1000mg / L or less, 950mg / L or less, 900mg / L or less, 850mg / L or less, 800mg / L or less, 750mg / L or less, 700mg / L or less, 650mg / L or less, 600mg / L or less, 550mg / L or less, 500mg / L or less, 450mg / L or less, 400mg / L or less, 350mg / L or less, 300mg / L or less, 250mg / L or less, 200mg / L or less, 150mg / L or less mg / L or less, 100 mg / L or less, 75 mg / L or less, 50 mg / L or less, 40 mg / L or more, 30 mg / L or more, 25 mg / L or less, 20 mg / L or less, 15 mg / L or less, 10 mg / L or less, 9 mg / L or less, 8 mg / L or less , 7 mg / L or less, 6 mg / L or less, 5 mg / L or less, 4.5 mg / L or less, 4 mg / L or less, 3.5 mg / L or less, 3 mg / L or less, 2.5 mg / L or less, 2 mg / L or less, 1.5 mg / L or less, 1 mg / L or less.

[0037] In the present invention, there is no particular limitation on the origin and manufacturing method for obtaining quercetin glycoside. For example, plants that are known to contain a large amount of quercetin glycoside include buckwheat, sophora japonica, capers, apples, tea, onions, grapes, broccoli, mulukhiyah, raspberries, cowberries, cranberries, opuntia, rafuma, leafy vegetables, and citrus fruits, and quercetin glycoside can be obtained from these plants. The quercetin glycoside used in the present invention may be an extract derived from a natural product such as the above-mentioned plant, which has been subjected to a process such as concentration or purification to increase the content of quercetin glycoside, as long as the effect of the present invention is achieved. For example, a concentrate or purified product of an extract containing quercetin glycoside may be used. A known method may be used for the concentration or purification. In the present invention, purified or isolated quercetin glycoside may be used. A chemically synthesized product may also be used as the quercetin glycoside.

[0038] The true extract of the carbonated drink of the present invention is preferably 5.00% by weight or less. By making the true extract 5.00% by weight or less, it is possible to obtain a carbonated drink that has a good richness of flavor and is refreshing to drink. In view of the above, the true extract in the carbonated beverage of the present invention is 4.90% by weight or less, 4.80% by weight or less, 4.70% by weight or less, 4.60% by weight or less, 4.50% by weight or less, 4.40% by weight or less, 4.30% by weight or less, 4.20% by weight or less, 4.10% by weight or less, 4.00% by weight or less, 3.90% by weight or less, 3.85% by weight or less, 3.80% by weight or less, 3.70% by weight or less, 3.60% by weight or less, 3.55% by weight or less, 3.50% by weight or less, 3.40% by weight or less, 3.30% by weight or less, 3.20% by weight or less, 3.10% by weight or less, 3.00% by weight or less, 2.90% by weight or less, 2.80% by weight or less, 2.70% by weight or less , 2.60% by weight or less, 2.50% by weight or less, 2.40% by weight or less, 2.30% by weight or less, 2.20% by weight or less, 2.10% by weight or less, 2.00% by weight or less, 1.90% by weight or less, 1.80% by weight or less, 1.70% by weight or less, 1.60% by weight or less, 1.50% by weight or less, 1.40% by weight or less, 1.30% by weight or less, 1.20% by weight or less, 1.10% by weight or less, 1.00% by weight or less, 0.95% by weight or less, 0.90% by weight or less, 0.80% by weight or less, 0.70% by weight or less, 0.60% by weight or less, 0.50% by weight or less, 0.45% by weight or less, 0.40% by weight or less, or 0.35% by weight or less. On the other hand, while there is no particular lower limit for the true extract, it is preferable that the true extract in the carbonated beverage of the present invention is, for example, 0.05 wt% or more, 0.10 wt% or more, 0.15 wt% or more, 0.20 wt% or more, 0.25 wt% or more, 0.30 wt% or more, 0.35 wt% or more, 0.40 wt% or more, 0.45 wt% or more, or 0.50 wt% or more. True extract is the amount of solids in a beverage. Therefore, the amount of true extract can be considered as the total amount of carbohydrate (i.e., sugars and dietary fiber), protein, fat and ash. The true extract in the carbonated beverage of the present invention can be measured, for example, by the alcoholizer method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013), regardless of whether the beverage is a beer-flavored beverage or a beverage other than a beer-flavored beverage, and regardless of whether it contains alcohol.

[0039] The carbonated beverage of the present invention is preferably a low-calorie beverage having a calorie content of 20 kcal / 100g or less. The calorie content of the carbonated beverage is preferably 18 kcal / 100g or less, 16 kcal / 100g or less, 14 kcal / 100g or less, 12 kcal / 100g or less, 10 kcal / 100g or less, 9 kcal / 100g or less, 8 kcal / 100g or less, 7 kcal / 100g or less, 6 kcal / 100g or less, 5 kcal / 100g or less, less than 5 kcal / 100g, less than 4 kcal / 100g, or less than 3 kcal / 100g.

[0040] The calories contained in beverages can be calculated according to the "Methods of Analysis of Nutritional Components in the Nutrition Labeling Standards" published in relation to the Health Promotion Act. In other words, in principle, it can be calculated as the sum of the amounts of each quantified nutritional component multiplied by the energy conversion coefficient of each component (protein: 4 kcal / g, lipids: 9 kcal / g, carbohydrates: 4 kcal / g, dietary fiber: 2 kcal / g, alcohol: 7 kcal / g, organic acids: 3 kcal / g). For details, please refer to "Methods of Analysis of Nutritional Components in the Nutrition Labeling Standards."

[0041] The specific method for measuring the amount of each nutrient component contained in the carbonated drink of the present invention may be in accordance with the various analytical methods described in the "Methods of Analysis of Nutritional Components, etc. in the Nutrition Labeling Standards" of the Health Promotion Act. Alternatively, the calorie content and / or amount of each nutrient component may be obtained by requesting the Japan Food Research Center Foundation.

[0042] When the carbonated drink of the present invention is a low-calorie drink, it often lacks satisfying texture, so by adding quercetin glycoside, the effect of improving the satisfying texture can be more effectively achieved.

[0043] Furthermore, the carbonated drink of the present invention is preferably a low-sugar drink in line with the recent trend for low-sugar drinks. The carbohydrates contained in the carbonated beverage of the present invention refer to the carbohydrates based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labour and Welfare Notification No. 176 of 2003). Specifically, carbohydrates refer to the food excluding protein, lipids, dietary fiber, ash, alcohol and water. The amount of carbohydrates in a food is calculated by subtracting the amounts of protein, lipids, dietary fiber, ash and water from the weight of the food. In this case, the amounts of protein, lipids, dietary fiber, ash and water are measured by the methods set forth in the Nutrition Labeling Standards. Specifically, the amount of protein is measured by the nitrogen quantitative conversion method, the amount of lipids is measured by the ether extraction method, the chloroform-methanol mixed extraction method, the Gerber method, the acid decomposition method or the Roese-Gottlieb method, the amount of dietary fiber is measured by high-performance liquid chromatography or the Prosky method, the amount of ash is measured by the magnesium acetate addition ashing method, the direct ashing method or the sulfuric acid addition ashing method, and the amount of moisture is measured by the Karl Fischer method, the drying aid method, the reduced pressure superheat drying method, the normal pressure heating drying method or the plastic film method.

[0044] The carbohydrate content of the carbonated drink of the present invention is 4.0g / 100g or less, 3.8g / 100g or less, 3.6g / 100g or less, 3.4g / 100g or less, 3.2g / 100g or less, 3.0g / 100g or less, 2.9g / 100g or less, 2.8g / 100g or less, 2.7g / 100g or less, 2.6g / 100g or less, 2.5g / 100g or less, 2.4g / 100g or less, 2.3g / 100g or less, 2.2g / 100g or less, 2.1g / 100g or less, 2.0g / 100g or less, 1.9g / 100g It is preferable that the molecular weight is 1.8g / 100g or less, 1.7g / 100g or less, 1.6g / 100g or less, 1.5g / 100g or less, 1.4g / 100g or less, 1.3g / 100g or less, 1.2g / 100g or less, 1.1g / 100g or less, 1.0g / 100g or less, 0.9g / 100g or less, 0.8g / 100g or less, 0.7g / 100g or less, 0.6g / 100g or less, 0.5g / 100g or less, less than 0.5g / 100g, 0.4g / 100g or less, or 0.3g / 100g or less. In addition, the carbohydrate content of the carbonated drink of the present invention is preferably 0.1 g / 100 g or more, 0.2 g / 100 g or more, 0.3 g / 100 g or more, 0.4 g / 100 g or more, 0.5 g / 100 g or more, 0.75 g / 100 g or more, 1.0 g / 100 g or more, 1.25 g / 100 g or more, 1.5 g / 100 g or more, 1.75 g / 100 g or more, 2.0 g / 100 g or more, 2.5 g / 100 g or more, or 3.0 g / 100 g or more.

[0045] The carbonated beverage of the present invention, even if it is a low-sugar or sugar-free beverage, can more effectively exhibit the effect of improving drinking satisfaction by incorporating quercetin glycoside.

[0046] As for the ratio of each component contained in the carbonated drink of the present invention, the weight ratio of quercetin glycoside to iso-α-acid (quercetin glycoside / iso-α-acid) is preferably 0.07 or more and 200 or less. From the viewpoint of achieving a balance between bitterness and good drinkability suitable for a beer-flavored beverage, the weight ratio of quercetin glycoside to iso-α-acids (quercetin glycoside / iso-α-acids) is preferably 0.01 or more and 250 or less. For example, 0.01 or more, 0.02 or more, 0.03 or more, 0.04 or more, 0.05 or more, 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.75 or more, 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, 6.0 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10.0 or more, 11.0 or more, 12.0 or more, 13.0 or more, 14.0 or more, 15.0 or more, 16.0 or more, 17.0 or more, 18.0 or more, 19.0 or more, 20.0 or more, 21.0 or more, 22.0 or more, 23.0 or more, 24.0 or more, 25.0 or more, 26.0 or more, 27.0 or more, 28.0 or more, 29.0 or more, 30.0 or more, 31.0 or more, 32.0 or more, 33.0 or more, 34.0 or more, 35.0 or more, 36.0 or more, 37.0 or more, 38.0 or more, 39.0 or more, 40.0 or more, 41.0 or more, 42.0 or more, 43.0 or more, 44.0 or more, 45. It may be 0 or more, or it may be 220 or less, 200 or less, 180 or less, 160 or less, 140 or less, 120 or less, 100 or less, 95 or less, 90 or less, 85 or less, 80 or less, 75 or less, 70 or less, 65 or less, 60 or less, 55 or less, 50 or less, 45 or less, 40 or less, 35 or less, 30 or less, 25 or less, 20 or less, 18 or less, 16 or less, or 15 or less.

[0047] In addition, it is preferable that the weight ratio of the true extract to the iso-α acids (true extract / iso-α acids) is 0.008 or more and 0.80 or less. In addition, the weight ratio of the true extract to the iso-α acids (true extract / iso-α acids) is preferably 0.005 or more and 1.000 or less. For example, it may be 0.005 or more, 0.006 or more, 0.007 or more, 0.008 or more, 0.009 or more, 0.010 or more, 0.020 or more, 0.030 or more, 0.040 or more, 0.050 or more, 0.060 or more, 0.070 or more, 0.080 or more, 0.090 or more, or 0.100 or more, or it may be 1.000 or less, 0.900 or less, 0.800 or less, 0.750 or less, 0.700 or less, 0.650 or less, 0.600 or less, 0.550 or less, 0.500 or less, 0.450 or less, 0.400 or less, 0.350 or less, 0.300 or less, 0.250 or less, or 0.200 or less.

[0048] In addition, it is preferable that the weight ratio of quercetin glycoside to genuine extract (quercetin glycoside / genuine extract) is 0.25 or more and 2500 or less. In addition, the weight ratio of quercetin glycoside to the true extract (quercetin glycoside / true extract) is preferably 0.2 or more and 2700 or less, from the viewpoint of achieving a balance between a suitable taste and a suitable drinkability for a beer-flavored beverage. For example, 0.2 or more, 0.21 or more, 0.22 or more, 0.23 or more, 0.24 or more, 0.25 or more, 0.3 or more and 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1 or more, 2 or more, 3 or more, 4 or more, 5 or more, 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, 20 or more, 30 or more, 40 or more, 50 or more, 60 or more, 70 or more, 80 or more, 90 or more, 100 or more, 125 or more, 150 or more, 175 or more, 200 or more, 225 or more, 250 or more, 275 or more, 3 It may be 00 or more, 325 or more, 350 or more, 375 or more, or 400 or more, or it may be 2700 or less, 2600 or less, 2500 or less, 2400 or less, 2300 or less, 2200 or less, 2100 or less, 2000 or less, 1900 or less, 1800 or less, 1700 or less, 1600 or less, 1500 or less, 1400 or less, 1300 or less, 1200 or less, 1100 or less, 1000 or less, 950 or less, 900 or less, 850 or less, 800 or less, 750 or less, 700 or less, 650 or less, or 600 or less. The units for calculating the above weight percentages are weight % (w / w%) for true extract, mg / L for iso-α-acid, and mg / L for quercetin glycoside.

[0049] The pH of the carbonated drink of the present invention is preferably 3.40 or higher and 4.55 or lower. From the viewpoint of improving the flavor of the beverage, the pH of the carbonated beverage is preferably 3.45 or more, 3.5 or more, 3.55 or more, 3.60 or more, 3.65 or more, 3.7 or more, 3.75 or more, 3.8 or more, or 3.85 or more. In addition, from the standpoint of inhibiting the growth of microorganisms, the pH of the carbonated beverage is preferably 4.60 or less, 4.55 or less, less than 4.55, 4.50 or less, 4.40 or less, 4.30 or less, 4.20 or less, 4.15 or less, 4.10 or less, 4.05 or less, 4.00 or less, 3.95 or less, 3.90 or less, 3.85 or less, 3.80 or less, 3.75 or less, or 3.70 or less.

[0050] The carbonated beverage of the present invention may be colorless and transparent, or may be colored. The color can be measured as color, for example, by the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee), 2013, revised and expanded, 8.8.2, Absorbance Method). The color may be 0EBC, 1EBC or more, 2EBC or more, 3EBC or more, 4EBC or more, 5EBC or more, 6EBC or more, 7EBC or more, 8EBC or more, 9EBC or more, 10EBC or more, 11EBC or more, 12EBC or more, 13EBC or more, 14EBC or more, 15EBC or more, 20EBC or more, 25EBC or more, 30EBC or more, 35EBC or more, 40EBC or more, or 45EBC or more. In addition, it may be 200EBC or less, 150EBC or less, 100EBC or less, 80EBC or less, 60EBC or less, 50EBC or less, 45EBC or less, 40EBC or less, 35EBC or less, 30EBC or less, 25EBC or less, 20EBC or less, 19EBC or less, 18EBC or less, 17EBC or less, 16EBC or less, 15EBC or less, 14EBC or less, 13EBC or less, 12EBC or less, 11EBC or less, or 10EBC or less.

[0051] The carbon dioxide gas contained in the carbonated beverage of the present invention may be carbon dioxide gas contained in the raw materials, or may be carbon dioxide gas dissolved by mixing with carbonated water or by adding carbon dioxide gas, etc. When the carbonated beverage of the present invention is to be a fermented beer-taste beverage, alcoholic fermentation is carried out, so that the carbon dioxide gas generated in this fermentation process can be used as is, but the amount of carbon dioxide gas can also be adjusted by adding carbonated water as appropriate.

[0052] The carbon dioxide concentration of the carbonated beverage of the present invention is preferably 0.30% by weight or more, 0.35% by weight or more, 0.40% by weight or more, 0.42% by weight or more, 0.45% by weight or more, 0.47% by weight or more, or 0.49% by weight or more, and is preferably 0.80% by weight or less, 0.70% by weight or less, 0.60% by weight or less, 0.57% by weight or less, or 0.55% by weight or less. The carbon dioxide concentration can be measured using a gas volume measuring device (e.g., GVA-500 (Kyoto Electronics Manufacturing Co., Ltd.)) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in a water bath at 20°C for at least 30 minutes while shaking it occasionally.

[0053] The carbon dioxide pressure of the carbonated beverage of the present invention may be appropriately adjusted within the range in which the above-mentioned carbon dioxide concentration is obtained. 2 Below 4.5kg / cm 2 or less than 4.0kg / cm 2 and 0.20 kg / cm 2 More than 0.50kg / cm 2 More than 1.0kg / cm 2 More than 1.25kg / cm 2 More than 1.5kg / cm 2 More than 1.75kg / cm 2 More than 1.8kg / cm 2 Above 1.9kg / cm 2 or more, or 1.95kg / cm 2 Any of these upper and lower limits may be combined. For example, the carbon dioxide pressure of the beverage is 0.20 kg / cm 2 More than 5.0kg / cm 2Below 0.50kg / cm 2 More than 4.5kg / cm 2 Less than or equal to 1.0kg / cm 2 More than 4.0kg / cm 2 It may be the following: In this specification, the gas pressure refers to the gas pressure inside a container, unless otherwise specified. The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample at 20°C to an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to release the gas, closing the stopcock again, swinging the internal gas pressure gauge and reading the value when the needle reaches a certain position, or by using a commercially available gas pressure measuring device.

[0054] The carbonated drink of the present invention can be packed in a container. The shape of the container is not limited, and the drink can be filled into a sealed container such as a bottle, a can, a barrel, or a PET bottle to form a packaged drink.

[0055] The method for producing a carbonated beverage of the present invention is characterized in that iso-α-acid is added to a carbonated beverage and the concentration of quercetin glycoside is adjusted to 0.8 mg / L or more and 1000 mg / L or less. Methods for incorporating iso-α acids into carbonated beverages include using raw materials containing iso-α acids, such as hops, in the preparation of the beverage, or by adding purified or synthesized iso-α acids. Quercetin glycoside may be added to a beverage so that its concentration is 0.8 mg / L or more and 1000 mg / L or less.

[0056] When the carbonated beverage of the present invention is a non-alcohol beer-taste beverage, an example of the production method can be as follows. First, enzymes such as amylase are added as necessary to a mixture containing raw materials such as malt, other grains, starch, sugars, bittering agents, or coloring agents, and water as necessary, and gelatinization and saccharification are performed, and the mixture is filtered to obtain a saccharified liquid. Hops, bittering agents, etc. are added as necessary to the saccharified liquid, and the mixture is boiled, and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, malt extract may be added to warm water, and then hops may be added and boiled. Hops may be mixed at any stage from the start of boiling to before the end of boiling. By adding hops at the start of boiling, α-acids are converted to iso-α-acids, which can provide a high quality bitterness. In addition, hops can be added before the end of boiling or at any timing during boiling to impart a hop aroma. Known conditions may be used for the saccharification process, boiling process, solids removal process, etc. After boiling, the obtained wort is filtered, and quercetin glycoside and carbon dioxide are added to the obtained filtrate. The beverage is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage.

[0057] From the viewpoint of imparting a feeling of alcohol to the non-alcohol beer-taste beverage, an aliphatic alcohol may be added. There are no particular limitations on the aliphatic alcohol as long as it is a known one, but an aliphatic alcohol having 4 to 5 carbon atoms is preferred. In the present invention, preferred aliphatic alcohols having 4 carbon atoms include 2-methyl-1-propanol, 1-butanol, etc., and those having 5 carbon atoms include 3-methyl-1-butanol, 1-pentanol, 2-pentanol, etc. These may be used alone or in combination of two or more kinds.

[0058] When using hops as a raw material, ordinary pelleted hops, powdered hops, or hop extracts used in the production of beer, etc. may be appropriately selected and used according to the desired flavor. In addition, processed hop products such as isomerized hops and reduced hops may also be used.

[0059] Furthermore, flavors such as the above-mentioned beer flavors may be added at any stage in the production process of the carbonated beverage of the present invention.

[0060] The method for improving the flavor of a carbonated beverage of the present invention is characterized in that the carbonated beverage contains 0.8 mg / L or more and 1000 mg / L or less of quercetin glycoside and iso-α-acid. By adding iso-α-acid and quercetin glycoside in a carbonated beverage at 0.8 mg / L or more and 1000 mg / L or less, the flavor of the carbonated beverage can be improved while improving the drinkability and reducing the influence of an undesirable harsh taste.

[0061] The method for improving the flavor of carbonated beverages can be carried out by adding iso-α-acids to the beverage, using hops as an ingredient in the beverage, adding quercetin glycosides to the beverage, or the like. EXAMPLES

[0062] The present invention will be described in more detail below with reference to examples, but the scope of the present invention is not limited to these examples.

[0063] <Preparation of non-alcoholic beer-flavored beverage> 40 kg of barley malt was added to 240 L of hot water at 50°C, and the temperature was gradually increased to carry out saccharification according to the usual method. The wort was filtered, and hops were added before boiling, and the lees were separated in a whirlpool. The amount of hops added was adjusted so that the iso-α acid concentration would be as shown in each table below.

[0064] The mixture was cooled to below 5°C, and after cooling, 1000 mg / L of beer flavoring, 25 mg / L of acesulfame K, and 100 mg / L of vitamin C were added. In addition, quercetin glycosides (isoquercitrin, hyperoside) were added to the concentrations shown in each table. In some comparative examples, quercetin glycosides were not added. Furthermore, water was added so that the concentration of the true extract became the concentration shown in each table. Furthermore, lactic acid was added as an acidulant so that the pH was 3.50 or more and 3.99 or less.

[0065] The carbon dioxide concentration was adjusted to 0.520 w / w% ± 0.02 w / w%. Finally, the beverages were sterilized and filled into containers.The color (EBC) of each test batch was also measured.

[0066] <Preparation of beer-flavored alcoholic beverage> 40 kg of barley malt was added to 240 L of hot water at 50°C, and the temperature was gradually increased to carry out saccharification according to the usual method. The wort was filtered, and hops were added before boiling, and the lees were separated in a whirlpool. Yeast was added and the fermentation process conditions were adjusted to achieve the desired alcohol content. After cooling, filtration was carried out. In addition, quercetin glycosides (isoquercitrin, hyperoside) were added to the concentrations shown in each table. Furthermore, water was added so that the concentration of the true extract became the concentration shown in each table. In some comparative examples, no quercetin glycoside was added. Further, carbon dioxide gas was added so that the concentration of carbon dioxide gas became the concentration shown in each table. No sterilization treatment was performed.

[0067] <Calorie Calculation> The maximum calorie value was calculated as follows: True extract = carbohydrates (sugar + dietary fiber) + protein + lipids + ash, and true extract is the total value of solids. The fat content in all test beverages was less than 0.5 g / 100 mL, and no fat was intentionally added, so calorie calculations were performed assuming fat to be zero. Also, ash has no calories. Carbohydrates (sugars) and protein each have 4 kcal per gram, and dietary fiber has 2 kcal per gram. Therefore, if we assume that the true extract is entirely carbohydrate, we can calculate the maximum expected calorie content.

[0068] Beverages with an alcohol content of less than 0.0050 v / v% have no intentional alcohol addition and have not gone through any process in which alcohol is produced, so calorie calculations were performed assuming that the alcohol content is zero. For beverages with an alcohol content of 0.0050 v / v% or more, calorie calculations were performed assuming 7.1 kcal per gram of alcohol. The total calorie content of the beverage was calculated as true extract x 4 kcal + alcohol x 7.1 kcal. For beverages in the test groups containing 0.0050 v / v% or more of alcohol, the alcohol content by weight was calculated by multiplying the alcohol content (v / v)% listed in each table by 0.8 as a conversion factor to convert from volume % to weight %, and then the calculation was performed.

[0069] <Sensory evaluation> For each beverage, a sensory evaluation was performed to assess whether it had a "suitable drinkability" or an "unsuitable bitter taste." Each item was scored by a panel of seven experts according to the following criteria, and the scores were averaged. The evaluation criteria are as follows:

[0070] "Suitable drinking experience" as a beer-flavored beverage As a pre-evaluation, a sample with a score of 2.0 was prepared as the standard. 3.0 I feel strongly 2.5 Feel 2.0 Somewhat 1.5 Barely felt 1.0 Not felt at all

[0071] "Unsuitable bitter taste" for a beer-flavored beverage As a pre-evaluation, a sample with a score of 2.0 was prepared as the standard. 3.0 Not at all 2.5 Not felt 2.0 Barely noticeable 1.5 Feel 1.0 I feel strongly

[0072] The overall evaluation was shown as follows: If both items are 2.5 or higher, then it is an A. If even one item is less than 2.0, it is classified as C. Other than that, B A and B were considered passing grades.

[0073] Tables 1 to 13 show the test plots for non-alcoholic beer-flavored beverages. Table 1 shows the test group with calories of 1.6 kcal / 100g and quercetin glycoside of isoquercitrin. [Table 1]

[0074] Table 2 shows the test group with 16 kcal / 100 g of calories and isoquercitrin as the quercetin glycoside. [Table 2]

[0075] Table 3 shows the test group with calories of 1.28 kcal / 100 g and quercetin glycoside of isoquercitrin. [Table 3]

[0076] Table 4 shows the test group with 1.6 kcal / 100 g of calories and quercetin glycosides containing both isoquercitrin and hyperoside. [Table 4]

[0077] Table 5 shows the test group with 16 kcal / 100 g of calories and quercetin glycosides containing both isoquercitrin and hyperoside. [Table 5]

[0078] Table 6 shows test groups with calories of 1.44 kcal / 100g or 1.4 kcal / 100g, and quercetin glycoside containing both isoquercitrin and hyperoside. [Table 6]

[0079] Table 7 shows test groups with 1.6 kcal / 100 g calories, isoquercitrin as the quercetin glycoside, and varying amounts of iso-α-acid. [Table 7]

[0080] Table 8 shows the test groups with 1.6 kcal / 100 g of calories, quercetin glycoside containing both isoquercitrin and hyperoside, and varying amounts of iso-α-acids. [Table 8]

[0081] Table 9 shows a test group with 1.6 kcal / 100g of calories, containing both isoquercitrin and hyperoside as quercetin glycoside, and varying the amount of iso-α-acid. The test group in Table 8 has a different amount of quercetin glycoside. [Table 9]

[0082] Table 10 shows a test group with 1.6 kcal / 100g of calories, containing both isoquercitrin and hyperoside as quercetin glycoside, and varying the amount of iso-α-acid. The test group in Table 8 has a different amount of quercetin glycoside. [Table 10]

[0083] Table 11 shows test groups with 16 kcal / 100 g of calories, quercetin glycoside containing both isoquercitrin and hyperoside, and varying amounts of iso-α-acids. [Table 11]

[0084] Table 12 shows a test group with 16 kcal / 100 g of calories, containing both isoquercitrin and hyperoside as quercetin glycoside, and varying the amount of iso-α-acid. The test group in Table 11 has a different amount of quercetin glycoside. [Table 12]

[0085] Table 13 shows a test group with 16 kcal / 100 g of calories, containing both isoquercitrin and hyperoside as quercetin glycoside, and varying the amount of iso-α-acid. The test group in Table 11 has a different amount of quercetin glycoside. [Table 13]

[0086] Tables 14 and 15 show the test plots for the beer-flavored alcoholic beverage. Table 14 shows the test group with 19.4 kcal / 100g, alcohol content of 0.95 v / v%, and quercetin glycoside containing both isoquercitrin and hyperoside, with varying amounts of iso-α-acid and quercetin glycoside. In addition, since the amount of quercetin glycoside in Comparative Example 8 is high, the calories are 19.3 kcal / 100 g and the alcohol content is 0.93 v / v%. [Table 14]

[0087] Table 15 shows the test groups with 15.8 kcal / 100g, 0.31 v / v% alcohol content, and quercetin glycoside containing both isoquercitrin and hyperoside, with the amount of quercetin glycoside varied. [Table 15]

[0088] From the above results, among the beverages containing iso-α-acids, the examples not containing quercetin glycoside (Comparative Examples 1, 3, 7, and 9) received low marks in the category of "suitable drinking experience" and received an overall rating of C. Moreover, the examples in which the blending amount of quercetin glycoside was 2000 mg / L (Comparative Examples 2, 4, 5, 6, and 8) were scored low in the category of "unsuitable harsh taste" and received an overall rating of C.

[0089] In each example in which the amount of quercetin glycoside was in the range of 0.8 mg / L or more and 1000 mg / L or less, both the evaluation items of "suitable drinking experience" and "unsuitable bitter taste" were highly evaluated. In particular, in the examples in which the amount of quercetin glycoside was in the range of 200 mg / L or more and 600 mg / L or less, the overall evaluation was often given an A.

Claims

1. Contains quercetin glycoside and iso-alpha acid. A carbonated beverage containing the quercetin glycoside at 0.8 mg / L or more and 1000 mg / L or less.

2. The carbonated beverage according to claim 1 , comprising iso-α-acids in an amount of 1 mg / L or more and 50 mg / L or less.

3. The carbonated beverage according to claim 1 or 2, wherein the carbonated beverage is a beer-taste beverage.

4. 4. The carbonated beverage according to claim 3, wherein the beer-taste beverage contains barley as one of its ingredients.

5. 3. The carbonated beverage according to claim 1 or 2, wherein the quercetin glycoside comprises at least one selected from the group consisting of isoquercitrin and hyperoside.

6. The carbonated beverage according to claim 1 or 2, having a true extract content of 5.00% by weight or less.

7. 3. The carbonated beverage according to claim 1 or 2, which is a low-calorie beverage having a calorie content of 20 kcal / 100 g or less.

8. The carbonated beverage according to claim 1 or 2, which is a non-alcoholic carbonated beverage having an alcohol content of less than 1% by volume.

9. 3. The carbonated beverage according to claim 1 or 2, wherein the weight ratio of the quercetin glycoside to the iso-α acid is 0.07 or more and 200 or less.

10. The carbonated beverage according to claim 1 or 2, wherein the weight ratio of the true extract to the iso-α acids is 0.008 or more and 0.80 or less.

11. 3. The carbonated beverage according to claim 1 or 2, wherein the weight ratio of the quercetin glycoside to the true extract is 0.25 or more and 2,500 or less.

12. The carbonated beverage according to claim 1 or 2, having a pH of 3.40 or more and 4.40 or less.

13. A method for improving the flavor of a carbonated beverage, comprising adding 0.8 mg / L or more and 1000 mg / L or less of quercetin glycoside and iso-α-acid to the carbonated beverage.

14. A method for producing a carbonated beverage, comprising adding iso-α-acid to the carbonated beverage and adjusting the concentration of quercetin glycoside to 0.8 mg / L or more and 1000 mg / L or less.

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