Container-packed carbonated beverage

Abstract

To provide a container-packed carbonated beverage with suppressed tea flavor.SOLUTION: The container-packed carbonated beverage contains the following components (A), (B) and (C); (A) a tannin derived from camellia sinensis, (B) an acidulant, and (C) carbon dioxide. The beverage has an acidity of 0.3 w / w% or more and a gas volume rate (GV) of 2.6 to 5.0 v / v.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a carbonated beverage in a container.

Background Art

[0002] Tannins and non-polymeric catechins are polyphenols that are abundantly contained in plants belonging to Camellia sinensis, for example, and have been reported to have various physiological activities including antioxidant action. In order to exhibit such physiological effects, it is necessary to continuously ingest polyphenols such as tannins, and there is a beverage as a means of easily ingesting them as a lifestyle habit.

[0003] As a technique for blending polyphenols such as tannins in a beverage at a high concentration, for example, a method of adding polyphenols such as tannins to a beverage in a dissolved state using an extract extracted from a plant belonging to Camellia sinensis is known. For example, a carbonated beverage in a container containing a certain amount of non-polymeric catechins derived from green tea and carbon dioxide gas (Patent Document 1), a foaming beverage in a container containing a certain amount of non-polymeric catechins derived from green tea, a sweetener, and carbon dioxide gas, and controlling the non-epimer ratio and gallate ratio in the non-polymeric catechins and the pH to be constant (Patent Document 2), and a beverage in a container containing non-polymeric catechins derived from green tea and honey, and controlling the mass ratio of the non-polymeric catechins to honey and the pH to be constant (Patent Document 3) have been proposed.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0005] The inventors have found that in a carbonated beverage in a container containing tannin derived from Camellia sinensis and an acidulant, there is no problem if the acidulant is contained in a normal amount, but when the acidulant is contained in a high amount and the acidity is increased to a certain value or more, there is a problem that the tea flavor derived from Camellia sinensis becomes stronger. An object of the present invention is to provide a carbonated beverage in a container in which the tea flavor is suppressed.

Means for Solving the Problems

[0006] In view of the above problems, the inventors have conducted intensive studies and as a result, in a carbonated beverage in a container containing tannin derived from Camellia sinensis and an acidulant and having an acidity of a certain value or more, it has been found that the tea flavor derived from Camellia sinensis can be suppressed by performing strong carbonation so that the gas volume ratio (GV) is within a specific range. Further, it has been found that when a flavor is contained in the carbonated beverage, the original flavor of the flavor can be tasted.

[0007] That is, the present invention provides the following [1] to [5]. [1] The following components (A), (B) and (C); (A) Tannin derived from Camellia sinensis, (B) An acidulant, and (C) Carbon dioxide gas containing, having an acidity of 0.3 w / w% or more, having a gas volume ratio (GV) of 2.6 to 5.0 v / v, a carbonated beverage in a container. [2] The carbonated beverage in a container according to [1] above, wherein the content of component (A) is 0.01 to 1.3% by mass. [3] The carbonated beverage in a container according to [1] or [2] above, wherein the quantitative ratio [(C1) / (A)] of the content of component (A) to the gas volume ratio (C1) is 1.0 to 200. [4] The carbonated beverage in a container according to any one of [1] to [3] above, wherein the quantitative ratio [(C1) / (B1)] of the acidity (B1) to the gas volume ratio (C1) is 1.0 to 30. A carbonated beverage in a container according to any one of [1] to [4] above, containing a flavor as component (D).

Effects of the Invention

[0008] According to the present invention, it is possible to provide a carbonated beverage in a container in which the tea flavor derived from Camellia sinensis is suppressed. Further, when a flavor is contained in the carbonated beverage in a container, the original flavor of the flavor can be tasted.

Embodiments for Carrying Out the Invention

[0009] The carbonated beverage in a container of the present invention contains tannin derived from Camellia sinensis as component (A). In the present specification, "Camellia sinensis" means a plant belonging to Camellia sinensis, and the plant is also called tea tree. Further, "tannin derived from Camellia sinensis" means that the tannin source is a plant belonging to Camellia sinensis. Examples of the plant part include leaves, stems, and buds.

[0010] Tannin derived from Camellia sinensis can be obtained, for example, in the form of an extract obtained by extracting from a plant belonging to Camellia sinensis. The extraction method and extraction conditions are not particularly limited, and known methods can be adopted, and can be appropriately selected according to the type of plant. Further, the extract may be in the form of a concentrate in which a part of the solvent is removed from the extract to increase the tannin concentration. Examples of the form include various forms such as solid, aqueous solution, and slurry. Furthermore, the extract may be a purified product with increased tannin purity. The purification method is not particularly limited as long as the tannin purity can be increased, and known methods can be adopted.

[0011] Camellia sinensis can be classified into non-fermented tea, semi-fermented tea, and fermented tea according to its processing method. One or more types of Camellia sinensis can be used. Note that the variety and harvesting time of Camellia sinensis are not particularly limited. Also, Camellia sinensis may be subjected to heat treatment. Examples of non-fermented tea include green teas such as sencha, deep-steamed sencha, roasted tea, bancha, gyokuro, kabusecha, matcha, kamairi-cha, stem tea, stick tea, and sprout tea. Examples of semi-fermented tea include oolong teas such as Tieguanyin, Sezhong, Huangjingui, and Wuyi rock tea. Further, examples of fermented tea include black teas such as Darjeeling, Assam, and Sri Lanka. Among them, non-fermented tea is preferred.

[0012] In this specification, the term "tannin" is a concept that includes condensed tannins in which compounds having a flavanol skeleton are polymerized, and hydrolyzable tannins in which aromatic compounds such as gallic acid and ellagic acid form ester bonds with sugars such as glucose.

[0013] From the viewpoint of physiological activity, the content of tannin derived from Camellia sinensis, that is, component (A), in the carbonated beverage in a container of the present invention is preferably 0.01% by mass or more, more preferably 0.02% by mass or more, and still more preferably 0.03% by mass or more. From the viewpoints of suppressing the tea flavor and enhancing the original flavor of the flavor, it is preferably 1.3% by mass or less, more preferably 0.5% by mass or less, and still more preferably 0.25% by mass or less. Particularly from the viewpoint of enhancing the original flavor of the flavor, it is even more preferably 0.18% by mass or less. Further, the content of such component (A) in the carbonated beverage in a container is preferably 0.01 to 1.3% by mass, more preferably 0.02 to 0.5% by mass, still more preferably 0.03 to 0.25% by mass, and even more preferably 0.03 to 0.18% by mass. Note that the analysis of component (A) shall follow the method described in the examples below. When measuring, appropriate treatments such as freeze-drying the sample to conform to the detection range of the apparatus or removing impurities in the sample to conform to the separation ability of the apparatus may be performed as necessary.

[0014] The carbonated beverage filled in a container of the present invention may contain non-polymeric catechins as the component (A1). Here, in this specification, "non-polymeric catechins" is a general term for non-gallate forms such as catechin, gallocatechin, epicatechin, and epigallocatechin, and gallate forms such as catechin gallate, gallocatechin gallate, epicatechin gallate, and epigallocatechin gallate. In the present invention, at least one of the above eight types may be contained.

[0015] From the viewpoints of suppressing the tea flavor and enhancing the original flavor of the flavor, the mass ratio [(A1) / (A)] of the component (A) and the component (A1) in the carbonated beverage filled in a container of the present invention is preferably 0.8 or more, more preferably 0.9 or more, still more preferably 0.92 or more, even more preferably 0.96 or more, and preferably 1.2 or less, more preferably 1.1 or less, and preferably 1.0 or less. Further, such a mass ratio [(A1) / (A)] is preferably 0.8 to 1.2, more preferably 0.9 to 1.1, still more preferably 0.92 to 1.1, and even more preferably 0.96 to 1.0.

[0016] The content of non-polymeric catechins, i.e., component (A1), in the carbonated beverage in a container of the present invention is preferably 0.01% by mass or more, more preferably 0.02% by mass or more, still more preferably 0.03% by mass or more, from the viewpoint of physiological activity. Also, from the viewpoints of suppressing the tea flavor and enhancing the original flavor of the flavor, it is preferably 1.3% by mass or less, more preferably 0.5% by mass or less, still more preferably 0.25% by mass or less, and even more preferably 0.18% by mass or less particularly from the viewpoint of enhancing the original flavor of the flavor. Further, the content of such component (A1) is preferably 0.01 to 1.3% by mass, more preferably 0.02 to 0.5% by mass, still more preferably 0.03 to 0.25% by mass, and even more preferably 0.03 to 0.18% by mass in the carbonated beverage in a container. The content of component (A1) can be measured by an analytical method suitable for the situation of the measurement sample among commonly known measurement methods. For example, it can be analyzed by liquid chromatography. Specifically, the method described in the examples below can be mentioned. When measuring, appropriate treatments such as freeze-drying the sample to conform to the detection range of the apparatus or removing impurities in the sample to conform to the separation ability of the apparatus may be carried out as necessary.

[0017] The carbonated beverage in a container of the present invention contains an acidulant as component (B). Component (B) may be an organic acid, an inorganic acid, or a salt thereof, and is not particularly limited as long as it is used in foods and drinks. Component (B) can be contained singly or in two or more kinds. Examples of the organic acid include citric acid, gluconic acid, malic acid, tartaric acid, ascorbic acid, succinic acid, lactic acid, fumaric acid, adipic acid, phytic acid, and fumaric acid. Examples of the inorganic acid include phosphoric acid. Examples of the salt include alkali metal salts such as potassium and sodium salts. Among them, from the viewpoints of suppressing the tea flavor and enhancing the original flavor of the flavor, one or more selected from citric acid, gluconic acid, succinic acid, lactic acid, malic acid, tartaric acid, phosphoric acid, and their salts are preferable, one or more selected from citric acid, malic acid, tartaric acid, and their salts are more preferable, and one or more selected from citric acid and its salts are even more preferable. As the salt, an alkali metal salt is preferable, and potassium or sodium is even more preferable.

[0018] The content of the component (B) in the carbonated beverage in a container of the present invention can be appropriately determined according to the type of acidulant so as to achieve the acidity described below. The content of the component (B) of the carbonated beverage in a container of the present invention is 0.30 w / w% or more as the acidity (B1). From the viewpoint of an easily achievable content for enjoying the effects of the present invention, 0.34 w / w% or more is preferable, 0.38 w / w% or more is more preferable, 0.40 w / w% or more is even more preferable. Also, from the viewpoints of suppressing the tea flavor and enhancing the original flavor of the flavor, 3.0 w / w% or less is preferable, 1.3 w / w% or less is more preferable, 0.7 w / w% or less is even more preferable, and 0.45 w / w% or less is even more preferably. Further, the acidity (B1) is preferably 0.30 to 3.0 w / w%, more preferably 0.34 to 1.3 w / w%, even more preferably 0.38 to 0.7 w / w%, and even more preferably 0.40 to 0.45 w / w%. Here, in this specification, the "acidity" means a value obtained by removing carbon dioxide gas in the carbonated beverage using a stirrer and then titrating with phenolphthalein indicator and sodium hydroxide, and converting the amount of all acids contained in the carbonated beverage into an equivalent amount of citric acid. Specifically, it can be measured by the method described in the examples shown below.

[0019] From the viewpoints of suppressing the tea flavor and enhancing the original flavor of the flavor, the mass ratio [(B1) / (A)] of the content of component (A) to the acidity (B1) in the carbonated beverage filled in the container of the present invention is preferably 0.1 or more, more preferably 1 or more, still more preferably 1.8 or more, and preferably 30 or less, more preferably 15 or less, and preferably 10 or less. Further, as such a mass ratio [(B1) / (A)], it is preferably 0.1 to 30, more preferably 1 to 15, and still more preferably 1.8 to 10.

[0020] The carbonated beverage filled in the container of the present invention contains carbon dioxide gas as component (C). From the viewpoints of suppressing the tea flavor and enhancing the original flavor of the flavor, the content of component (C) to be press-fitted into the carbonated beverage filled in the container of the present invention is increased compared to the gas volume ratio usually contained in the carbonated beverage filled in the container. Specifically, the content of component (C) in the carbonated beverage filled in the container of the present invention is 2.6 to 5.0 v / v as the (C1) gas volume ratio (GV). From the viewpoints of further suppressing the tea flavor and further enhancing the original flavor of the flavor, 2.8 v / v or more is preferable, 3.2 v / v or more is more preferable, 3.6 v / v or more is still more preferable, and from the viewpoint of performing stable beverage production, 5.0 v / v or less is preferable, 4.8 v / v or less is more preferable, 4.6 v / v or less is still more preferable, and 4.4 v / v or less is even more preferable. Further, as such a (C1) gas volume ratio (GV), in the carbonated beverage filled in the container, it is preferably 2.8 to 5.0 v / v, more preferably 3.2 to 5.0 v / v, still more preferably 3.6 to 5.0 v / v, even more preferably 3.6 to 4.8 v / v, even more preferably 3.6 to 4.6 v / v, and even more preferably 3.6 to 4.4 v / v. Here, in the present specification, the "gas volume ratio (GV)" represents the volume ratio of the volume of carbon dioxide gas dissolved in the beverage at 1 atm and 0°C to the volume of the beverage. The analysis of the gas volume ratio (GV) shall follow the method described in the examples shown below.

[0021] The quantitative ratio [(C1) / (A)] of the content of component (A) to the (C1) gas volume ratio in the carbonated beverage filled in a container of the present invention is preferably 1.0 or more, more preferably 3.0 or more, still more preferably 10 or more, even more preferably 17 or more, even more preferably 28 or more, and preferably 200 or less, more preferably 100 or less, and preferably 90 or less, from the viewpoints of suppressing the tea flavor and enhancing the original flavor of the flavor. Further, as such a mass ratio [(C1) / (A)], it is preferably 1.0 to 200, more preferably 3.0 to 100, still more preferably 10 to 90, and even more preferably 17 to 90.

[0022] The quantitative ratio [(C1) / (B1)] of the (B1) acidity to the (C1) gas volume ratio in the carbonated beverage filled in a container of the present invention is preferably 1.0 or more, more preferably 3.0 or more, still more preferably 5.0 or more, even more preferably 6.5 or more, even more preferably 8.5 or more, and preferably 30 or less, more preferably 25 or less, still more preferably 15 or less, even more preferably 12 or less, and even more preferably 10.5 or less, from the viewpoints of suppressing the tea flavor and enhancing the original flavor of the flavor. Further, as such a mass ratio [(C1) / (B1)], it is preferably 1.0 to 30, more preferably 3.0 to 25, still more preferably 5.0 to 15, even more preferably 6.5 to 12, and even more preferably 8.5 to 10.5.

[0023] Further, the carbonated beverage filled in a container of the present invention can contain a flavor as component (D). Thereby, the palatability of the carbonated beverage filled in a container can be further enhanced. As the component (D), any of natural flavors, synthetic flavors, and mixtures thereof may be used as long as they are commonly used in the field of food and beverages, and are not particularly limited. For example, herb flavors, fruit flavors, vanilla flavors, coffee flavors, milk flavors, and spice flavors can be mentioned. The component (D) can be contained in one kind or two or more kinds. Among them, from the viewpoint of further improving palatability, fruit flavors are preferred, and among fruit flavors, citrus flavors are preferred. The citrus flavor is not particularly limited, and examples thereof include lemon flavor, lime flavor, orange flavor, kabosu flavor, grapefruit flavor, sudachi flavor, yuzu flavor, and calamansi flavor. Note that the content of the component (D) in the carbonated beverage in a container of the present invention can be appropriately set within a range that does not impair the object of the present invention.

[0024] Furthermore, the carbonated beverage in a container of the present invention can contain a sweetener as the component (E). The component (E) is not particularly limited as long as it is used in food and beverages, and examples thereof include saccharide-based sweeteners and high-intensity sweeteners. Here, in the present specification, the "high-intensity sweetener" means an artificial or natural sweetener having sweetness dozens to hundreds of times that of sucrose and capable of imparting sweetness to food and beverages by adding a small amount. Note that the component (E) can be contained in one kind or two or more kinds.

[0025] Examples of saccharide-based sweeteners include monosaccharides, disaccharides, oligosaccharides, isomerized sugars, and sugar alcohols. Examples of monosaccharides include glucose, fructose, and galactose, and examples of disaccharides include maltose, lactose, and sucrose. Examples of oligosaccharides include maltooligosaccharide, fructooligosaccharide, and galactooligosaccharide, and examples of isomerized sugars include glucose-fructose syrup and fructose-glucose syrup. Examples of sugar alcohols include erythritol, xylitol, maltitol, sorbitol, mannitol, maltitol, reduced palatinose, lactitol, and reduced starch saccharides. Examples of high-intensity sweeteners include acesulfame potassium, sucralose, stevia (stevioside, rebaudioside), aspartame, thaumatin, saccharin, alitame, thaumatin, neotame, glycyrrhizin, monellin, neohesperidin, licorice, Luo Han Guo, mabinlin, and brazzein. The content of component (E) in the carbonated beverage in a container of the present invention can be appropriately set within a range that does not impair the object of the present invention.

[0026] The carbonated beverage in a container of the present invention can contain, if desired, one or more additives such as amino acids, proteins, vitamins, minerals, antioxidants, foam stabilizers, esters, nectar extracts, pigments, emulsifiers, milk components, cocoa powder, preservatives, and quality stabilizers. The content of the additive can be appropriately set within a range that does not impair the object of the present invention.

[0027] From the viewpoints of suppressing the tea flavor and enhancing the original flavor of the flavor, the pH of the carbonated beverage in a container of the present invention is preferably 3 or more, more preferably 3.1 or more, still more preferably 3.2 or more, and preferably 7 or less, more preferably 6 or less, and still more preferably 4 or less. Further, such pH is preferably 3 to 7, more preferably 3.1 to 6, and still more preferably 3.2 to 4. The pH is measured by measuring about 100 mL of the carbonated beverage into a 300 mL beaker, removing the carbon dioxide gas in the carbonated beverage using a stirrer, and then adjusting the temperature to 20°C for measurement.

[0028] In the present specification, the "carbonated beverage" means a beverage containing carbon dioxide gas. The carbonated beverage of the present invention is usually a non-tea carbonated beverage, and may be an alcoholic beverage or a so-called non-alcoholic beverage with an alcohol content of less than 1% by volume.

[0029] Examples of the container that can be used for the container-packed carbonated beverage of the present invention include ordinary packaging containers such as a formed container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, and a bottle.

[0030] Further, the container-packed carbonated beverage of the present invention may be heat-sterilized. The sterilization method is not particularly limited as long as it conforms to the conditions specified by the applicable regulations (Food Sanitation Law in Japan). For example, after filling the carbonated beverage into a container package, sealing or closing it, and then sterilizing it, or automatically filling the container package with a product sterilized with a sterilizer equipped with a recording thermometer or sterilized with a filter, etc., and then sealing or closing it. More specifically, retort sterilization method, high temperature short time sterilization method (HTST method), ultra high temperature sterilization method (UHT method), etc. can be mentioned.

[0031] The container-packed carbonated beverage of the present invention can be produced by an appropriate method. For example, it can be produced by blending components (A), (B) and (C), and other components if necessary, and adjusting the acidity and gas volume ratio (GV).

Example

[0032] 1. Analysis of tannin The amount of tannin in the sample was measured by the ferric tartrate method, using ethyl gallate as the standard solution, and determined as the converted amount of gallic acid (Reference: "Green Tea Polyphenols", Effective Utilization Technology Series No. 10 for Functional Ingredients in Food and Beverages). 5 mL of the sample dissolved in pure water was colored with 5 mL of the ferric tartrate standard solution, fixed to 25 mL with a phosphate buffer solution, the absorbance was measured at 540 nm, and the amount of tannin was determined from the calibration curve using ethyl gallate. Preparation of iron tartrate standard solution: 100 mg of ferrous sulfate heptahydrate and 500 mg of sodium potassium tartrate (Rochelle salt) were made up to 100 mL with distilled water. Preparation of phosphate buffer solution: A 1 / 15 mol / L disodium hydrogen phosphate solution and a 1 / 15 mol / L sodium dihydrogen phosphate solution were mixed and adjusted to pH 7.5.

[0033] 2. Analysis of non-polymeric catechins The sample dissolved and diluted with pure water was measured by gradient method using a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) equipped with a packed column for octadecyl group-introduced liquid chromatography (L-column ODS, 4.6 mm φ × 250 mm, particle size 5 μm: manufactured by Chemical Substances Evaluation Research Institute, Inc.) at a column temperature of 35°C. Mobile phase A was an aqueous distilled water solution containing 0.1 mol / L acetic acid, and mobile phase B was an acetonitrile solution containing 0.1 mol / L acetic acid. The flow rate was 1 mL / min, the sample injection volume was 10 μL, and the UV detector wavelength was 280 nm. The gradient conditions are as follows.

[0034] Concentration gradient conditions (volume%) Time A liquid concentration B liquid concentration 0 min 97% 3% 5 min 97% 3% 37 min 80% 20% 43 min 80% 20% 43.5 min 0% 100% 48.5 min 0% 100% 49 min 97% 3% 60 min 97% 3%

[0035] 3. Analysis of acidity 1) Titration Accurately weigh 5 - 15 g of the sample into a 200 mL Erlenmeyer flask, dilute appropriately with water, add a few drops of 1% phenolphthalein indicator, and titrate with 0.1 M sodium hydroxide placed in a 25 mL burette while shaking. The end point was taken as the point where the red color persisted for 30 seconds. When using a hydrogen ion concentration meter, titrate in the same manner while stirring with a magnetic stirrer, and take the end point when the pH reaches 8.1.

[0036] 2) Calculation of acidity The acidity was determined by the following formula (1).

[0037] Acidity (mass%) = A × f × (100 / W) × 0.0064 (1) 〔In formula (1), A represents the titration volume (mL) of the 0.1 M sodium hydroxide solution, f represents the titer of the 0.1 M sodium hydroxide solution, and W represents the mass (g) of the sample. The value "0.0064" in formula (1) is the mass (g) of anhydrous citric acid corresponding to 1 mL of the 0.1 M sodium hydroxide solution.〕

[0038] 4. Analysis of gas volume ratio (GV) The method described in Section VI 3 - 1 - 2 Inspection of Gas Internal Pressure in "Latest · Soft Drinks (Edited by the Editorial Committee of Latest · Soft Drinks, Koryu Co., Ltd., published on September 30, 2003)" was used. Specifically, it is as follows. The measuring device used was GVA - 500A manufactured by Kyoto Electronics Industry Co., Ltd. 1) Before measurement, warm the carbonated beverage in a container in a thermostatic bath to about 20°C (18 - 22°C) to make the liquid temperature uniform. 2) Insert the needle - shaped nozzle of the measuring device into the carbonated beverage in the container and measure the initial pressure inside the container. Then, perform a sniff (open the sniff valve and return the gauge to atmospheric pressure). By performing the sniff operation, the air in the headspace was removed. 3) Next, vigorously shake the carbonated beverage in the container for 70 seconds. When the gauge pressure shows a constant value, read that value, measure the temperature of the product, and determine the gas volume from the table (gas volume chart for sniff).

[0039] 5. Measurement of pH Measure approximately 100 mL of the carbonated beverage into a 300 mL beaker, add a stirrer piece, stir with a stirrer for 20 minutes to remove carbon dioxide gas, then adjust the temperature to 20°C and measure using a pH meter (HORIBA Compact pH Meter, manufactured by Horiba, Ltd.).

[0040] 6. Sensory evaluation (1) Tea flavor Four professional panelists agreed on the following evaluation criteria for the "tea flavor" of the carbonated beverage in a container and then conducted the evaluation. Based on the scores determined by each professional panelist, the final evaluation was determined through discussion. Note that the higher the score, the less "tea flavor" it means.

[0041] Evaluation criteria for tea flavor Score 4: No tea flavor (equivalent to Reference Example 1) 3: Almost no tea flavor 2: There is a tea flavor 1: Strong tea flavor (equivalent to Comparative Example 1)

[0042] (2) Flavor - original flavor Four professional panelists agreed on the following evaluation criteria for the "original flavor of the flavor" of the carbonated beverage in a container and then conducted the evaluation. Based on the scores determined by each professional panelist, the final evaluation was determined through discussion.

[0043] Evaluation criteria for green tea flavor Score 4: There is an original flavor of the flavor (equivalent to Reference Example 2) 3: There is a somewhat original flavor of the flavor 2: Almost no original flavor of the flavor 1: No original flavor of the flavor (equivalent to Comparative Example 3)

[0044] Production Example 1 Production of a purified product of green tea extract 200 g of polyphenone G (manufactured by Mitsui Norin Co., Ltd.) was dispersed in 800 g of a 95% by mass ethanol aqueous solution under stirring conditions of 250 r / min at 25°C. After adding 100 g of acidic clay (Mizuka Ace #600, manufactured by Mizusawa Chemical Co., Ltd.), stirring was continued for about 10 minutes. Next, after filtering through No. 2 filter paper, 16 g of activated carbon was added to the filtrate, and filtration was performed again through No. 2 filter paper. Next, re-filtration was performed using a 0.2 μm membrane filter. Next, ethanol was distilled off from the filtrate under reduced pressure at 40°C, and the concentration of non-polymeric catechins was adjusted to 15% by mass with ion-exchanged water to obtain a purified product of the green tea extract.

[0045] Examples 1 to 13, Comparative Examples 1 to 4, and Reference Examples 1 and 2 After mixing and dissolving each component shown in Table 1 in ion-exchanged water, the pH was adjusted to a predetermined value with sodium bicarbonate if necessary, and carbonated water cooled to 5°C was adjusted to the gas volume ratio shown in Table 1, and the total volume was filled into a heat-resistant and pressure-resistant PET bottle to be 500 g (post-mix method). Heat sterilization was performed while ensuring 65°C for 10 minutes at the cold point to obtain a carbonated beverage in a container. The analysis results and evaluation results of the obtained carbonated beverage in a container are shown together in Table 1.

[0046]

Table 1

[0047] From Table 1, it can be seen that in a carbonated beverage in a container containing tannin derived from Camellia sinensis and an acidulant and having an acidity of a certain value or more, by performing strong carbonation so that the gas volume ratio (GV) is within a specific range, the tea flavor derived from Camellia sinensis can be suppressed, and when the carbonated beverage contains a flavor, the original flavor of the flavor can be tasted.

Claims

Claim 1 The following components (A), (B) and (C); (A) Tannin derived from Camellia sinensis, (B) An acidulant, and (C) Carbon dioxide gas which contains, has an acidity of 0.3 w / w% or more, and has a gas volume ratio (GV) of 2.6 to 5.0 v / v, a carbonated beverage in a container. Claim 2 The carbonated beverage in a container according to Claim 1, wherein the content of component (A) is 0.01 to 1.3% by mass. Claim 3 The carbonated beverage in a container according to Claim 1 or 2, wherein the quantitative ratio [(C1) / (A)] of the content of component (A) to the gas volume ratio (C1) is 1.0 to 200. Claim 4 The carbonated beverage in a container according to any one of Claims 1 to 3, wherein the quantitative ratio [(C1) / (B1)] of the acidity (B1) to the gas volume ratio (C1) is 1.0 to 30. Claim 5 The carbonated beverage in a container according to any one of Claims 1 to 4, which contains a flavor as component (D).

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