Carbonated beverage containing vanillin and acetic acid

Abstract

To provide a new carbonated beverage with enhanced fizzy sensation.SOLUTION: An aspect of the present invention provides a carbonated beverage containing 1 ppm or more and less than 80 ppm of vanillin and 1-60 ppm of an acetic acid. Another aspect of the present invention provides a method for enhancing fizzy sensation of a carbonated beverage, the method comprising adding 1 ppm or more and less than 80 ppm of vanillin, 1-60 ppm of an acetic acid or a combination thereof to the carbonated beverage.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a carbonated beverage containing vanillin and acetic acid, a method for producing the same, etc. Furthermore, the present invention relates to a method for enhancing the carbonation of a carbonated beverage, etc., which comprises adding vanillin, acetic acid, or a combination thereof to a carbonated beverage. [Background technology]

[0002] A characteristic of carbonated beverages in terms of flavor is that consumers feel a sense of carbonation when drinking them. The carbonation of carbonated beverages is mainly controlled by the volume of carbon dioxide gas contained in the beverage, but there are cases where the carbon dioxide gas escapes from the beverage after opening, reducing the carbonation sensation, or where the volume of carbon dioxide gas cannot be increased due to restrictions on the container. In such cases, consumers may feel that the carbonation sensation is insufficient. For this reason, research is being conducted into technologies that can impart a stronger carbonation sensation to the volume of carbon dioxide gas contained in the beverage.

[0003] For example, JP 2006-166870 A (Patent Document 1) discloses an additive for carbonated beverages consisting of spilanthol, a pungent component, or a plant extract or plant essential oil containing spilanthol. In addition, JP 2021-151259 A (Patent Document 2) discloses that a beverage containing a predetermined amount of at least one selected from the group consisting of coumarin, elemicin, myristicin, 5-HMF, and 5-MF, having a carbon dioxide gas volume of 4.0 v / v or more, and an acidity of 0.010 g / 100 g to 0.800 g / 100 g, enhances the feeling of carbonation. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 2006-166870 [Patent Document 2] Patent Publication No. 2021-151259 Summary of the Invention [Problem to be solved by the invention]

[0005] Under the above circumstances, the development of new carbonated beverages with enhanced carbonation is awaited. [Means for solving the problem]

[0006] As a result of investigations, the inventors have found that the carbonation sensation of a carbonated beverage can be enhanced by adding vanillin, acetic acid, or a combination thereof to the carbonated beverage. Furthermore, the inventors have found that by combining vanillin and acetic acid in a predetermined amount, it is possible to enhance the carbonation sensation while suppressing an increase in unpleasant flavors. The present invention is based on such findings.

[0007] The present invention includes, for example, the following aspects. [1] Vanillin at 1 ppm or more and less than 80 ppm; A carbonated drink containing 1-60 ppm acetic acid. [2] The carbonated beverage according to [1], wherein the ratio of acetic acid to vanillin is 1:0.1 to 1:15 by weight. [3] A carbonated beverage according to [1] or [2], further comprising a sweetener. [4] The carbonated beverage described in [3], wherein the sweetener includes a high-intensity sweetener. [5] The high-intensity sweetener is selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol monoside, steviol bioside, stevioside, enzyme-modified stevia, enzyme-modified steviol glycoside, and Monk fruit extract. The carbonated beverage according to [3] or [4], further comprising at least one selected from the group consisting of glycerin, mogroside V, siamenoside, neohesperidin dihydrochalcone, naringin dihydrochalcone, thaumatin, monatin, monellin, curculin, mabinlin, brazzein, pentasidine, osladin, miraculin, licorice extract, saccharin, cyclamate, neotame, alitame, advantame, aspartame, acesulfame K, sucralose, and combinations thereof. [6] The carbonated beverage according to any one of [3] to [5], wherein the sweetener comprises at least one selected from the group consisting of erythritol, sorbitol, glucitol, mannitol, lactitol, glucose, sucrose, xylitol, fructose, maltose, oligosaccharides, high fructose liquid sugar (HFCS), lactose, sorbose, psicose, allose, tagatose, xylose, ribose, and combinations thereof. [7] The carbonated drink according to any one of [1] to [6], further comprising at least one selected from the group consisting of amino acids, taurine and glucuronolactone. [8] A carbonated beverage according to any one of [1] to [7], containing 60 mg / 100 ml or more of sodium. [9] The carbonated beverage according to [8], wherein the sodium is in the form of at least one selected from the group consisting of sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, monosodium citrate, disodium citrate, trisodium citrate, sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium alginate, sodium glucoheptanoate, sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate, and mixtures thereof, or in a dissociated form.

[10] The carbonated beverage according to any one of [1] to [9], which is a cola beverage, root beer, energy drink, fruit juice beverage, fruit-flavored beverage, cocktail, non-alcoholic cocktail, chuhai, non-alcoholic chuhai, beer, non-alcoholic beer, highball, non-alcoholic highball or hard seltzer.

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

[10] , having an energy content of 30 Kcal / 100 ml or less.

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

[11] , further comprising citric acid.

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

[12] , which is a packaged beverage.

[14] Carbonated drinks, Vanillin, not less than 1 ppm and not more than 80 ppm A method for increasing the carbonation of a carbonated beverage comprising adding 1 to 60 ppm of acetic acid, or a combination thereof.

[15] The method includes adding 1 ppm or more and less than 80 ppm of vanillin and 1 to 60 ppm of acetic acid, The method described in

[14] for suppressing unpleasant flavors. Effect of the Invention

[0008] According to one aspect of the present invention, a carbonated beverage having an enhanced carbonation sensation can be provided. According to another aspect of the present invention, a method for enhancing the carbonation sensation of a carbonated beverage can be provided. [Brief description of the drawings]

[0009] [Figure 1] 1 is a graph showing the evaluation results of the beverage for setting the carbonation standard of Example A. [Diagram 2] 1 is a graph showing the results of a sensory test of the sample containing acetic acid in Example B-1. [Diagram 3] 1 is a graph showing the results of a sensory test of the vanillin-containing sample of Example B-1. [Figure 4] 1 is a graph showing the results of a sensory test on the sample of Example B-2. [Diagram 5] 1 is a graph showing the results of a sensory test on the sample of Example B-3. [Figure 6] 1 is a graph showing the results of a sensory test on the sample of Example B-4. [Figure 7] 1 is a graph showing the sensory test results of the sample of Example C. [Figure 8] 1 is a graph showing the sensory test results of the sample of Example D. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention will be described in detail below. The following embodiments are merely illustrative for explaining the present invention, and are not intended to limit the present invention to these embodiments. The present invention can be embodied in various forms without departing from the gist of the present invention. All documents cited in this specification, as well as published publications, patent publications and other patent documents, are hereby incorporated by reference.

[0011] 1. Carbonated drinks One aspect of the present invention provides a carbonated beverage containing vanillin and acetic acid (hereinafter also referred to as the "carbonated beverage of the present invention"). According to one aspect of the present invention, a carbonated beverage is provided that contains 1 ppm or more and less than 80 ppm of vanillin and 1 to 60 ppm of acetic acid.

[0012] <Carbonated drinks> In this specification, the term "carbonated beverage" refers to a drinkable liquid product containing carbon dioxide gas (carbon dioxide), including those partially in the form of a gel or sol. The carbonated beverage may be either an alcoholic beverage or a non-alcoholic beverage. Examples of non-alcoholic beverages include, but are not limited to, non-alcoholic beer, non-alcoholic cocktails, non-alcoholic chuhai, non-alcoholic highballs, cola beverages, root beer, energy drinks, beverages containing fruit juice, and beverages containing fruit flavors. Examples of alcoholic beverages include, but are not limited to, cocktails, chuhai, beer, highballs, and hard seltzer. The carbonated beverage according to one embodiment of the present invention is a cola beverage, root beer, energy drink, beverages containing fruit juice, beverages containing fruit flavors, cocktails, non-alcoholic cocktails, chuhai, non-alcoholic chuhai, beer, non-alcoholic beer, highball, non-alcoholic highball, or hard seltzer. The carbonated beverage according to a preferred embodiment of the present invention is a cola beverage, root beer, energy drink, beverages containing fruit juice, and beverages containing fruit flavors. The alcohol content of a carbonated beverage according to one embodiment of the present invention is less than 1.0 v / v%, less than 0.75 v / v%, less than 0.50 v / v%, less than 0.25 v / v%, less than 0.20 v / v%, less than 0.15 v / v%, less than 0.10 v / v%, or less than 0.05 v / v%, and the lower limit may be 0.00 v / v%.

[0013] As described above, carbonated beverages contain carbon dioxide gas, but the amount of the gas is not particularly limited. In some embodiments of the present invention, the carbonated beverage has a gas pressure of 6 kgf / cm 2 The gas pressure of the carbonated beverage according to some embodiments of the present invention is 0.1 to 6 kgf / cm 2, 0.5~5.5kgf / cm 2 , 1~5kgf / cm 2 , 1.5~4.5kgf / cm 2 , 2~4kgf / cm 2 or 2.5~3.5kgf / cm 2 The gas pressure can be measured using a gas volume / air content measuring device GVA-700 (Kyoto Electronics Manufacturing Co., Ltd.). In this specification, unless otherwise specified, the gas pressure refers to the gas pressure obtained by measuring a beverage at a liquid temperature of 20°C.

[0014] Carbonated beverages according to some embodiments of the present invention contain vanillin and acetic acid, and as shown in the examples of this specification, can unexpectedly enhance the carbonation sensation of carbonated beverages while suppressing an increase in unpleasant flavors. Here, the term "carbonation sensation" refers to the stimulation perceived through the tongue's sense of pressure or pain caused by bubbles of carbon dioxide gas when drinking a carbonated beverage. In addition, "off-flavor" refers to a different flavor that is not inherent in a product or sample. As shown in the examples of this specification, in carbonated beverages to which only vanillin or acetic acid has been added, it has been observed that the unpleasant flavors tend to become stronger as the amount of vanillin or acetic acid added increases, but in those containing a predetermined amount of both vanillin and acetic acid, the carbonation sensation is enhanced while the increase in unpleasant flavors is suppressed. Although it is not desired to be bound by theory, it is believed that by combining unpleasant flavors with different qualities of vanillin and acetic acid, the unpleasant flavors of each other are canceled out.

[0015] In addition to enhancing the carbonation sensation and suppressing unpleasant flavors, carbonated beverages according to preferred embodiments of the present invention have improved taste qualities in one or more selected from the group consisting of "thickness," "sweetness," and "aftertaste." "Thickness" refers to the satisfying taste of the beverage, "sweetness" refers to the sweetness of the beverage as a whole, and "aftertaste" refers to the lingering sweetness. Carbonated beverages according to further preferred embodiments of the present invention have improved taste qualities in two or more of these taste qualities.

[0016] [Vanillin] The carbonated beverage according to one embodiment of the present invention comprises vanillin. Vanillin (4-hydroxy-3-methoxybenzaldehyde, C 8 H 8 O 3 ) is an aroma component that has a sweet aroma and is obtained mainly from vanilla beans, and is generally used as a flavoring. The origin of vanillin used in the present invention is not particularly limited, and vanillin extracted from vanilla beans or obtained by chemical or biochemical synthesis can be used. Furthermore, purified vanillin may be added to a carbonated beverage, or an extract containing vanillin may be added to a carbonated beverage.

[0017] In carbonated beverages according to some embodiments of the present invention, the vanillin content is 1 ppm or more and less than 80 ppm. In this specification, unless otherwise specified, "ppm" means "ppm by mass." Furthermore, since the specific gravity of normal beverages is 1, "ppm by mass" can be regarded as equivalent to "mg / L." Preferably, the vanillin content is 1 to 79 ppm, 3 to 79 ppm, 5 to 79 ppm, 7 to 79 ppm, 10 to 79 ppm, 13 to 79 ppm, 15 to 79 ppm, 17 to 79 ppm, 20 to 79 ppm, 25 to 79 ppm, 30 to 79 ppm, 35 to 79 ppm, 40 to 79 ppm, 45 to 79 ppm, 50 to 79 ppm, 55 to 79 ppm, 60 to 79 ppm, 1 to 70 ppm, 3 to 70 ppm, 5 to 70 ppm, 7 to 79 ppm, pm, 10~70ppm, 13~70ppm, 15~70ppm, 17~70ppm, 20~70ppm, 25~70ppm, 30~70ppm, 35~70ppm, 40~70ppm, 45~70ppm, 50~7 0ppm, 55~70ppm, 60~70ppm, 1~60ppm, 3~60ppm, 5~60ppm, 7~60ppm, 10~60ppm, 13~60ppm, 15~60ppm, 17~60ppm, 20~60p pm, 25~60ppm, 30~60ppm, 35~60ppm, 40~60ppm, 45~60ppm, 50~60ppm, 55~60ppm, 1~50ppm, 3~50ppm, 5~50ppm, 7~50ppm , 10~50ppm, 13~50ppm, 15~50ppm, 17~50ppm, 20~50ppm, 25~50ppm, 30~50ppm, 35~50ppm, 40~50ppm, 45~50ppm, 1~40pp m, 3 to 40 ppm, 5 to 40 ppm, 7 to 40 ppm, 10 to 40 ppm, 13 to 40 ppm, 15 to 40 ppm, 17 to 40 ppm, 20 to 40 ppm, 25 to 40 ppm, 30 to 40 ppm, 35 to 40 ppm, 1 to 30 ppm, 3 to 30 ppm, 5 to 30 ppm, 7 to 30 ppm, 10 to 30 ppm, 13 to 30 ppm, 15 to 30 ppm, 17 to 30 ppm, 20 to 30 ppm, or 25 to 30 ppm. The vanillin content is preferably 3 to 70 ppm, more preferably 5 to 60 ppm, 7 to 50 ppm, or 10 to 40 ppm, and further preferably 15 to 30 ppm.By adding vanillin to a carbonated beverage in such an amount, the carbonation of the carbonated beverage can be enhanced as shown in the examples. The vanillin content in the beverage can be measured by liquid chromatography mass spectrometry (LC / MS). Alternatively, if the amount of vanillin added is known, a value calculated from the amount of vanillin added may be used.

[0018] [Acetic acid] The carbonated beverage according to one embodiment of the present invention is acetic acid (CH 3 The origin of the acetic acid used in the present invention is not particularly limited, and high-purity acetic acid obtained by chemical synthesis or the like may be added to the carbonated beverage, or a raw material containing acetic acid may be added to the carbonated beverage.

[0019] In some embodiments of the carbonated beverage of the present invention, the content of acetic acid is 1 to 60 ppm. Preferably, the content of acetic acid is 2 to 60 ppm, 4 to 60 ppm, 5 to 60 ppm, 7 to 60 ppm, 9 to 60 ppm, 10 to 60 ppm, 12 to 60 ppm, 15 to 60 ppm, 17 to 60 ppm, 20 to 60 ppm, 25 to 60 ppm, 30 to 60 ppm, 35 to 60 ppm, 40 to 60 ppm, 45 to 60 ppm, 50 to 60 ppm, 55 to 60 ppm, 1 to 55 ppm, 2 to 55 ppm, 4 to 55 ppm, 5 to 55 ppm, 7 to 55 ppm, 9 to 55 ppm, 10 to 55 ppm, 12 to 5 5ppm, 15~55ppm, 17~55ppm, 20~55ppm, 25~55ppm, 30~55ppm, 35~55ppm, 40~55ppm, 45~55ppm, 50~55ppm, 1~50ppm, 2~50ppm, 4~50ppm, 5 ~50ppm, 7~50ppm, 9~50ppm, 10~50ppm, 12~50ppm, 15~50ppm, 17~50ppm, 20~50ppm, 25~50ppm, 30~50ppm, 35~50ppm, 40~50ppm, 45~50ppm , 1~45ppm, 2~45ppm, 4~45ppm, 5~45ppm, 7~45ppm, 9~45ppm, 10~45ppm, 12~45ppm, 15~45ppm, 17~45ppm, 20~45ppm, 25~45ppm, 30~45ppm , 35~45ppm, 40~45ppm, 1~40ppm, 2~40ppm, 4~40ppm, 5~40ppm, 7~40ppm, 9~40ppm, 10~40ppm, 12~40ppm, 15~40ppm, 17~40ppm, 20~40ppm, It may be 25 to 40 ppm, 30 to 40 ppm, 35 to 40 ppm, 1 to 30 ppm, 2 to 30 ppm, 4 to 30 ppm, 5 to 30 ppm, 7 to 30 ppm, 9 to 30 ppm, 10 to 30 ppm, 12 to 30 ppm, 15 to 30 ppm, 17 to 30 ppm, 20 to 30 ppm, 25 to 30 ppm, 1 to 20 ppm, 2 to 20 ppm, 4 to 20 ppm, 5 to 20 ppm, 7 to 20 ppm, 9 to 20 ppm, 10 to 20 ppm, 12 to 20 ppm, 15 to 20 ppm, or 17 to 20 ppm.The content of acetic acid is preferably 1 to 55 ppm, more preferably 2 to 50 ppm, 4 to 45 ppm, 5 to 40 ppm, or 7 to 30 ppm, and further preferably 9 to 20 ppm. By adding acetic acid to a beverage in such an amount, the carbonation of the carbonated beverage can be enhanced as shown in the examples. The content of acetic acid in a carbonated beverage can be measured using an analytical device such as an HPLC (high performance liquid chromatography) organic acid analysis system (manufactured by Shimadzu Corporation). Alternatively, when the amount of acetic acid is known, a value calculated from the amount of acetic acid may be used.

[0020] A carbonated beverage according to one embodiment of the present invention contains 1 ppm or more and less than 80 ppm vanillin and 1 to 60 ppm acetic acid. A carbonated beverage according to a preferred embodiment of the present invention preferably contains 5 to 70 ppm vanillin and 1 to 55 ppm acetic acid, 10 to 60 ppm vanillin and 5 to 50 ppm acetic acid, or 15 to 50 ppm vanillin and 10 to 45 ppm acetic acid. By containing a predetermined amount of vanillin and acetic acid, the carbonation sensation is enhanced while an increase in unpleasant flavors is suppressed, which is preferable.

[0021] In one embodiment of the carbonated drink of the present invention, the ratio of acetic acid to vanillin is 1:0.1 to 1:15 by weight. The ratio of acetic acid to vanillin may be 1:0.2 to 1:14, 1:0.4 to 1:12, 1:0.6 to 1:10, 1:0.8 to 1:8, 1:0.9 to 1:6, or 1:1 to 1:4 by weight.

[0022] [sweetener] The carbonated beverage of some embodiments of the present invention further comprises a sweetener. Such a sweetener is not particularly limited, and may be a high-intensity sweetener or a low-intensity sweetener. Alternatively, the sweetener may be a natural sweetener or an artificial sweetener.

[0023] (High-intensity sweetener) The carbonated beverage of some embodiments of the present invention further comprises a high-intensity sweetener. In this specification, the term "high-intensity sweetener" refers to a compound having a stronger sweetness than sucrose, and may be a naturally derived compound, a synthetic compound, or a combination of a naturally derived compound and a synthetic compound. A high-intensity sweetener exhibits a sweetness that is 5 times or more, 10 times or more, 50 times or more, 100 times or more, 500 times or more, 1000 times or more, 5000 times or more, 10000 times or more, 50000 times or more, or 100000 times or more sweeter than sucrose in the same amount as sucrose. Steviol glycoside is also a type of high-intensity sweetener.

[0024] In some embodiments of the present invention, the high intensity sweetener is rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol monoside, steviolbioside, stevioside, enzyme modified stevia ... The high-intensity sweetener comprises at least one selected from the group consisting of raw steviol glycosides, Monk fruit extract, mogroside V, siamenoside, neohesperidin dihydrochalcone, naringin dihydrochalcone, thaumatin, monatin, monellin, curculin, mabinlin, brazzein, pentadin, osladin, miraculin, licorice extract, saccharin, cyclamate, neotame, alitame, advantame, aspartame, acesulfame K, sucralose, and combinations thereof. In a preferred embodiment of the present invention, the high-intensity sweetener comprises or consists essentially of at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, acesulfame K, sucralose, and combinations thereof. As used herein, the term "consisting essentially of" means that the high-intensity sweetener may contain a small amount of other high-intensity sweeteners in addition to the sweeteners listed herein, for example, a rebaudioside D preparation may contain a small amount of rebaudioside B as an impurity, or may contain 0-5%, 0-4%, 0-3%, 0-2%, or 0-1% by weight of other high-intensity sweeteners relative to the total amount of the sweeteners listed herein.

[0025] (low-intensity sweetener) The carbonated beverage of some embodiments of the present invention contains a low-intensity sweetener. In this specification, the term "low-intensity sweetener" refers to a sweetener having a sweetness equivalent to or lower than that of sucrose. For example, the low-intensity sweetener exhibits a sweetness of 0.1 times or more and less than 5 times, 3 times, 2 times, 1.5 times, 1.0 times, 0.8 times, 0.7 times, 0.6 times, 0.5 times, or 0.4 times that of sucrose in the same amount. The low-intensity sweetener that can be used in the present invention includes, for example, at least one selected from the group consisting of erythritol, sorbitol, glucitol, mannitol, lactitol, glucose, sucrose, xylitol, fructose, maltose, oligosaccharides, high fructose liquid sugar (HFCS), lactose, sorbose, psicose, allose, tagatose, xylose, ribose, and combinations thereof. In a preferred embodiment of the present invention, the beverage contains a low-intensity sweetener, which comprises or consists essentially of at least one selected from the group consisting of erythritol, sorbitol, glucose, sucrose, xylitol, fructose, maltose, oligosaccharides, high fructose corn syrup (HFCS), lactose, and combinations thereof. In another preferred embodiment of the present invention, the low-intensity sweetener comprises or consists essentially of at least one selected from the group consisting of erythritol, glucose, sucrose, xylitol, fructose, maltose, oligosaccharides, high fructose corn syrup (HFCS), and combinations thereof. Here, the phrase "consisting essentially of..." for the low-intensity sweetener means that the low-intensity sweetener may contain small amounts of other sweeteners in addition to the sweeteners listed here. For example, this refers to cases where sugar (main component: sucrose) contains small amounts of other low-intensity sweeteners as impurities, or where it contains 0-5% by weight, 0-4% by weight, 0-3% by weight, 0-2% by weight, or 0-1% by weight of other low-intensity sweeteners relative to the total amount of the sweeteners listed here.

[0026] The sweetener content is not particularly limited, but the sweetness intensity of the beverage is preferably 10 or more (e.g., 10 to 25) in terms of sucrose equivalent value (SEV). Sucrose equivalent 1 is the sweetness intensity exhibited by sucrose (cane sugar) per unit concentration Brix 1. Here, Brix 1 means that 1 g of sucrose is dissolved in 100 g of aqueous sucrose solution (sucrose concentration 1 w / w%). In this specification, the sucrose equivalent of a beverage can be obtained by multiplying the concentration (w / v% (which can be considered equivalent to w / w% in the case of beverages)) of the sweetener contained in the beverage by the sweetness of the sweetener, and adding up the obtained values. For example, in the present specification, if the sweetness of sucrose is taken as 1, the sweetness of rebaudioside D (RebD) is about 225 times, the sweetness of rebaudioside M (RebM) is about 230 times, the sweetness of rebaudioside A (RebA) is 200 to 300 times (median value 250), the sweetness of Monk fruit extract is about 110 to 150 times (median value 130 times), the sweetness of mogroside V is about 240 to 300 times (median value 270 times), the sweetness of thaumatin is about 2,000 times, the sweetness of acesulfame potassium is about 200 times, the sweetness of sucralose is about 600 times, and the sweetness of aspartame is about 200 times. In addition, in the present specification, for example, when the sweetness of sucrose is 1, glucose has a sweetness of about 0.6 to about 0.7, xylitol is about 1, erythritol is about 0.75 to about 0.85, fructose is about 1.3 to about 1.7, maltose is about 0.4, fructooligosaccharide is about 0.6, maltooligosaccharide is about 0.3, isomaltooligosaccharide is about 0.4 to about 0.5, galactooligosaccharide is about 0.7, fructose glucose liquid sugar is about 0.75, lactose is about 0.2 to 0.3, psicose is about 0.7, allose is about 0.8, tagatose is about 0.9, xylose is about 0.6 to about 0.7, and ribose is about 0.6. Among the relative ratios of the sweetness of various sweeteners to the sweetness of sucrose of 1, those not described in the present specification can be obtained from a known sugar sweetness conversion table or the like. Here, since the sweetness of aspartame is approximately 200 times that of sucrose, if a beverage containing 0.005% by mass (50 ppm by mass) of aspartame and no other sweeteners contains any other sweeteners, the sweetness of the carbonated beverage is 1 in sucrose equivalent.If the beverage contains other sweeteners (high-intensity and low-intensity sweeteners), the sweetness intensity of the beverage is expressed as the sum of the sucrose equivalents of the sweetness intensity provided by each of those sweeteners.

[0027] Carbonated beverages according to some embodiments of the present invention contain a high-intensity sweetener at 5 to 500 ppm by mass, 5 to 450 ppm by mass, 5 to 400 ppm by mass, 5 to 350 ppm by mass, 10 to 500 ppm by mass, 10 to 450 ppm by mass, 10 to 400 ppm by mass, 10 to 350 ppm by mass, 50 to 500 ppm by mass, 50 to 450 ppm by mass, 50 to 400 ppm by mass, 50 to 350 ppm by mass, 100 to 500 ppm by mass, 100 to 450 ppm by mass, , 100 to 400 ppm by mass, 100 to 350 ppm by mass, 150 to 500 ppm by mass, 150 to 450 ppm by mass, 150 to 400 ppm by mass, 150 to 350 ppm by mass, 200 to 500 ppm by mass, 200 to 450 ppm by mass, 200 to 400 ppm by mass, 200 to 350 ppm by mass, 250 to 500 ppm by mass, 250 to 450 ppm by mass, 250 to 400 ppm by mass, or 250 to 350 ppm by mass. The content of the high-intensity sweetener can be measured by HPLC (high performance liquid chromatography). Alternatively, when the amount of the high-intensity sweetener is known, a value calculated from the amount of the high-intensity sweetener may be used.

[0028] Carbonated beverages according to some aspects of the present invention contain a low-sweetness sweetener at 100 to 25,000 ppm by mass, 100 to 20,000 ppm by mass, 100 to 17,500 ppm by mass, 100 to 15,000 ppm by mass, 100 to 12,500 ppm by mass, 100 to 10,000 ppm by mass, 100 to 9,000 ppm by mass, 100 to 8,500 ppm by mass, 100 to 8,000 ppm by mass, 100 to 7,500 ppm by mass, 100 to 7,000 ppm by mass, 500 to 25,000 ppm by mass, 500 to 20,000 ppm by mass, 500 to 17,500 ppm by mass, 500 to 15,000 ppm by mass, 500 to 12,500 ppm by mass, 500 to 10,000 ppm by mass, 500 to 9,000 ppm by mass, 500 to 8,500 ppm by mass, 500 to 8,000 ppm by mass, 500 to 7,500 ppm by mass, 500 to 7,000 ppm by mass, 1,000 to 25,000 ppm by mass, 1,000 to 20,000 ppm by mass, 1,000 to 17,500 ppm by mass, 1,000 to 15,000 ppm by mass, 1,000 to 12,500 ppm by mass, 1,000 to 10,000 ppm by mass, 1,000 to 9,000 ppm by mass, 1,000 to 8,500 ppm by mass, 1,000 to 8,000 ppm by mass, 1,000 to 7,500 ppm by mass, 1,000 to 7,000 ppm by mass, 1,500 to 25,000 ppm by mass, 1,500 to 20,000 ppm by mass, 1,500 to 17,500 ppm by mass, 1,500 to 15,000 ppm by mass, 1,500 to 12,500 ppm by mass, 1,500 to 10,000 ppm by mass, 1,500 to 9,000 ppm by mass, 1,500 to 8,500 ppm by mass, 1,500 to 8,000 ppm by mass, 1,500 to 7,500 ppm by mass, 1,500 to 7,000 ppm by mass, 2,000 to 25,000 ppm by mass, 2,000 to 20,000 ppm by mass, 2,000 to 17,500 ppm by mass, 2,000 to 15,000 ppm by mass, 2,000 to 12,500 ppm by mass, 2,000 to 10,000 ppm by mass, 2,000 to 9,000 ppm by mass, 2,000 to 8,500 ppm by mass, 2,000 to 8,000 ppm by mass, 2,000 to 7,500 ppm by mass, 2,000 to 7,000 ppm by mass, 3,000 to 25,000 ppm by mass, 3,000 to 20,000 ppm by mass, 3,000 to 17,500 mass ppm, 3,000~15,000 mass ppm, 3,000~12,500 mass ppm, 3,000~10,000 mass ppm, 3,000~9,000 mass ppm, 3,000~8,500 quality Quantity ppm, 3,000~8,000 mass ppm, 3,000~7,500 mass ppm, 3,000~7,000 mass ppm, 4,000~25,000 mass ppm, 4,000~20,000 mass ppm, 4,000~17,500 mass ppm, 4,000~15,000 mass ppm, 4,000~12,500 mass ppm, 4,000~10,000 mass ppm, 4,000~9,000 mass ppm, 4,0 00~8,500 mass ppm, 4,000~8,000 mass ppm, 4,000~7,500 mass ppm, 4,000~7,000 mass ppm, 5,000~25,000 mass ppm, 5,000~20, 000 mass ppm, 5,000~17,500 mass ppm, 5,000~15,000 mass ppm, 5,000~12,500 mass ppm, 5,000~10,000 mass ppm, 5,000~9,000 Mass ppm, 5,000~8,500 mass ppm, 5,000~8,000 mass ppm, 5,000~7,500 mass ppm, 5,000~7,000 mass ppm, 6,000~25,000 mass ppm, The low-intensity sweetener may be contained in an amount of 6,000 to 20,000 ppm by mass, 6,000 to 17,500 ppm by mass, 6,000 to 15,000 ppm by mass, 6,000 to 12,500 ppm by mass, 6,000 to 10,000 ppm by mass, 6,000 to 9,000 ppm by mass, 6,000 to 8,500 ppm by mass, 6,000 to 8,000 ppm by mass, 6,000 to 7,500 ppm by mass, or 6,000 to 7,000 ppm by mass. The content of the low-intensity sweetener can be measured by HPLC (high performance liquid chromatography). Alternatively, when the amount of the low-intensity sweetener to be added is known, a value calculated from the amount of the low-intensity sweetener to be added may be used.

[0029] The sweetness intensity of carbonated beverages according to some embodiments of the present invention is preferably not more than 25 in sucrose equivalent, and more preferably not more than 20. The sweetness intensity of carbonated beverages according to some further preferred embodiments of the present invention may be 6 to 25, 8 to 25, 10 to 25, 12 to 25, 14 to 25, 16 to 25, 6 to 22, 8 to 22, 10 to 22, 12 to 22, 14 to 22, 16 to 22, 6 to 20, 8 to 20, 10 to 20, 12 to 20, 14 to 20, 16 to 20, 6 to 18, 8 to 18, 10 to 18, 12 to 18, 14 to 18, 6 to 16, 8 to 16, 10 to 16, or 12 to 16 in sucrose equivalent.

[0030] [sodium] The carbonated beverage of some embodiments of the present invention contains sodium at 60 mg / 100 ml or more. This means that the content of sodium atoms is 60 mg / 100 ml or more. Depending on the embodiment, the sodium content may be 65 mg / 100 ml or more, 70 mg / 100 ml or more, 75 mg / 100 ml or more, 80 mg / 100 ml or more, 85 mg / 100 ml or more, 90 mg / 100 ml or more, 95 mg / 100 ml or more, 100 mg / 100 ml or more, 105 mg / 100 ml or more, 110 mg / 100 ml or more, 60-200 mg / 100 ml, 65-200 mg / 100 ml, 70-200 mg / 100 ml, 75-200 mg / 100 ml, or more. 00ml, 80~200mg / 100ml, 85~200mg / 100ml, 90~200mg / 100ml, 95~200mg / 100ml, 100~200mg / 100ml, 105~200mg / 100ml, 110~200 mg / 100ml, 60~180mg / 100ml, 65~180mg / 100ml, 70~180mg / 100ml, 75~180mg / 100ml, 80~180mg / 100ml, 85~180mg / 100ml, 90~180 mg / 100ml, 95~180mg / 100ml, 100~180mg / 100ml, 105~180mg / 100ml, 110~180mg / 100ml, 60~160mg / 100ml, 65~160mg / 100ml, 70 ~160mg / 100ml, 75~160mg / 100ml, 80~160mg / 100ml, 85~160mg / 100ml, 90~160mg / 100ml, 95~160mg / 100ml, 100~160mg / 100ml, The sodium content may be 105 to 160 mg / 100 ml, 110 to 160 mg / 100 ml, 60 to 140 mg / 100 ml, 65 to 140 mg / 100 ml, 70 to 140 mg / 100 ml, 75 to 140 mg / 100 ml, 80 to 140 mg / 100 ml, 85 to 140 mg / 100 ml, 90 to 140 mg / 100 ml, 95 to 140 mg / 100 ml, 100 to 140 mg / 100 ml, 105 to 140 mg / 100 ml, or 110 to 140 mg / 100 ml. The carbonated beverage according to a preferred embodiment of the present invention contains sodium from 60 to 200 mg / 100 ml. By setting the sodium content to such an amount, it is preferable because the sweetness of the beverage can be increased.In this specification, the sodium content in a beverage can be measured by atomic absorption spectrometry.

[0031] In some embodiments of the present invention, the sodium is in at least one form selected from the group consisting of sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate (monosodium citrate, disodium citrate, trisodium citrate), sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium alginate, sodium glucoheptanoate, sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate, and mixtures thereof, or in a dissociated form thereof. Here, the "dissociated form" refers to a form in which the sodium salt is dissociated into a sodium ion and a counter ion in water. Dissociation includes partial or complete dissociation. In some other embodiments of the present invention, the sodium content is from one or more sodium salts selected from the group consisting of sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate (monosodium citrate, disodium citrate, trisodium citrate), sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium alginate, sodium glucoheptanoate, sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate, and mixtures thereof.

[0032] [Other ingredients] The carbonated beverage of some embodiments of the present invention further comprises at least one selected from an amino acid, taurine, and glucuronolactone.

[0033] The carbonated beverage of some embodiments of the present invention further contains an amino acid. The amino acid may be one or more amino acids selected from the group consisting of alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, cystine, and theanine. Preferably, the carbonated beverage contains one or more amino acids selected from the group consisting of glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, and histidine. The amino acids used in the present invention may be D- or L-isomers, or may be racemic mixtures consisting of D- and L-isomers (also referred to as DL-amino acids in this specification).

[0034] The content of the one or more amino acids is not particularly limited, and may be more than 0 ppm by mass and not more than 5,000 ppm by mass. When two or more amino acids are contained, the content is the total amount of the two or more amino acids. The content of the amino acids may be, depending on the embodiment, 10 to 5,000 ppm by mass, 30 to 5,000 ppm by mass, more than 30 ppm by mass and not more than 5,000 ppm by mass, 50 to 5,000 ppm by mass, 100 to 5,000 ppm by mass, 150 to 5,000 ppm by mass, 200 to 5,000 ppm by mass, 250 to 5,000 ppm by mass, 300 to 5,000 ppm by mass, 350 to 5,000 ppm by mass, 400 to 5,000 ppm by mass, 10 to 4,000 ppm by mass, 30 to 4,000 ppm by mass, , more than 30 ppm and 4,000 mass ppm or less, 40 to 4,000 mass ppm, 50 to 4,000 mass ppm, 100 to 4,000 mass ppm, 150 to 4,000 mass ppm, 200 to 4,000 mass ppm, 250 to 4,000 mass ppm m, 300 to 4,000 mass ppm, 350 to 4,000 mass ppm, 400 to 4,000 mass ppm, 10 to 3,000 mass ppm, 30 to 3,000 mass ppm, more than 30 ppm and 3,000 mass ppm or less, 50 to 3,000 mass ppm m, 100~3,000 mass ppm, 150~3,000 mass ppm, 200~3,000 mass ppm, 250~3,000 mass ppm, 300~3,000 mass ppm, 350~3,000 mass ppm, 400~3,000 mass ppm, 10 ~2,000 mass ppm, 30-2,000 mass ppm, more than 30 ppm and 2,000 mass ppm or less, 50-2,000 mass ppm, 100-2,000 mass ppm, 150-2,000 mass ppm, 200-2,000 mass ppm, 25 0~2,000 mass ppm, 300~2,000 mass ppm, 350~2,000 mass ppm, 400~2,000 mass ppm, 10~1,000 mass ppm, 30~1,000 mass ppm, more than 30 ppm and 1,000 mass ppm or less, 5 0~1,000 mass ppm, 100~1,000 mass ppm, 150~1,000 mass ppm, 200~1,000 mass ppm, 250~1,000 mass ppm, 300~1,000 mass ppm, 350~1,000 mass ppm, 400~1,000 mass ppm, 10-500 mass ppm, 30-500 mass ppm, more than 30 ppm and less than 500 mass ppm, 50-500 mass ppm, 100-500 mass ppm, 150 ~500 mass ppm, 200-500 mass ppm, 250-500 mass ppm, 300-500 mass ppm, 350-500 mass ppm, 400-500 mass ppm, 0 mass ppm The amino acid concentration may be more than 0 ppm and less than 5,000 ppm by mass, more than 0 ppm and less than 3,000 ppm by mass, more than 0 ppm and less than 2,500 ppm by mass, more than 0 ppm and less than 2,000 ppm by mass, more than 0 ppm and less than 1,500 ppm by mass, more than 0 ppm and less than 1,000 ppm by mass, or more than 0 ppm and less than 500 ppm by mass. By adding such an amount of amino acid to a carbonated beverage, The unpleasant taste, body and / or sweet aftertaste can be improved. The amino acid content can be measured by an automatic amino acid analysis method or high performance liquid chromatography. When the amount of the amino acid blended in the beverage is known, a value calculated from the amount blended may be used. The amino acid used in the present invention may be an amino acid purified as an amino acid preparation, or may be an amino acid derived from a raw material contained in a raw material such as fruit juice. Therefore, the amount of amino acid contained in the carbonated beverage of the present invention is the total value of the amino acid derived from the raw material and that added from outside.

[0035] The carbonated beverage according to some embodiments of the present invention further contains an acidulant other than acetic acid. The acidulant is not particularly limited as long as it can impart an acidity to the beverage, and examples thereof include ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, succinic acid, glucono-delta-lactone, or salts thereof. Examples of salts include sodium citrate (monosodium citrate, disodium citrate, or trisodium citrate), sodium ascorbate, and the like. Among these acidulants, ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, succinic acid, or salts thereof are preferred, and citric acid or a salt thereof is more preferred. The carbonated beverage according to one embodiment of the present invention further contains citric acid. By adding citric acid to the carbonated beverage, it is possible to impart an acidity with a good aftertaste.

[0036] The carbonated beverage according to some embodiments of the present invention contains caffeine. Caffeine is generally known to be contained in some foods and beverages such as coffee, but the caffeine used in the present invention may be purified from foods and beverages rich in caffeine, or may be chemically synthesized or biosynthesized. In addition, caffeine preparations are generally commercially available, and such commercially available products may be used. Alternatively, a caffeine-containing raw material such as a cola extract or a coffee bean extract may be used.

[0037] The carbonated beverage according to some embodiments of the present invention contains water. The water is not particularly limited, and any type of water can be used as long as it does not adversely affect the flavor, and examples of the water include tap water, ion-exchanged water, soft water, distilled water, carbonated water, reverse osmosis water (RO water), treated water, purified water, and demineralized water.

[0038] The carbonated beverage according to some embodiments of the present invention may contain, in addition to the above-mentioned components, components that can be added to ordinary carbonated beverages, so long as the effects of the present invention are not impaired. Examples of such components include flavors, colorants, antioxidants, emulsifiers, seasonings, extracts, pH adjusters, and quality stabilizers.

[0039] [Characteristics] The pH of the beverage in some embodiments of the present invention is preferably 2.5 to 5, and more preferably 2.5 to 4.8, 2.7 to 4.8, 3.0 to 4.8, 3.2 to 4.8, 3.4 to 4.8, 2.5 to 4.6, 2.7 to 4.6, 3.0 to 4.6, 3.2 to 4.6, 3.4 to 4.6, 2.5 to 4.4, 2.7 to 4.4, 3.0 to 4.4, 3.2 The pH may be 4.4, 3.4 to 4.4, 2.5 to 4.2, 2.7 to 4.2, 3.0 to 4.2, 3.2 to 4.2, 3.4 to 4.2, 2.5 to 4.0, 2.7 to 4.0, 3.0 to 4.0, 3.2 to 4.0, 3.4 to 4.0, 2.5 to 3.8, 2.7 to 3.8, 3.0 to 3.8, 3.2 to 3.8, or 3.4 to 3.8. By adjusting the pH to within this range, it is possible to maintain good taste quality while suppressing the growth of microorganisms.

[0040] The energy of carbonated beverages according to some aspects of the present invention may be 30 kcal / 100mL or less, 0-30 kcal / 100mL, 0-20 kcal / 100mL, 0-15 kcal / 100mL, 0-10 kcal / 100mL, 0-5 kcal / 100mL, 5-30 kcal / 100mL, 5-20 kcal / 100mL, 5-15 kcal / 100mL, 5-10 kcal / 100mL, 10-30 kcal / 100mL, 10-20 kcal / 100mL, 10-15 kcal / 100mL, or 20-30 kcal / 100mL, depending on the embodiment. The energy of carbonated beverages according to preferred aspects of the present invention is 0-30 kcal / 100mL, more preferably 5-20 kcal / 100mL, and even more preferably 5-15 kcal / 100mL. The energy content of sweet substances is either known or can be determined by measuring the content by HPLC or the like and multiplying it by an energy conversion factor, or by measuring the physical heat of combustion using a calorimeter (e.g., a bomb calorimeter) and correcting it for the digestive absorption rate or excreted heat.

[0041] [Containers and sterilization] The form of the beverage in some embodiments of the present invention is not limited, and may be in the form of a packaged beverage sealed in a container such as a can, bottle, PET bottle, pouch, paper pack, or plastic container. When heat sterilization is performed after packaging, the type is not particularly limited, and it can be performed using a conventional method such as sterilization by inversion, UHT sterilization, and retort sterilization. The temperature of the heat sterilization step is not particularly limited, and is, for example, 65 to 130°C, preferably 80 to 120°C, for 1 to 40 minutes. However, as long as a sterilization value equivalent to the above conditions is obtained, sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds, is not a problem.

[0042] 2. Carbonated beverage manufacturing method As one aspect, the present invention provides a method for producing the beverage described in "1. Carbonated beverage" (hereinafter also referred to as "the method for producing the carbonated beverage of the present invention"). The production method of one aspect of the present invention is not particularly limited as long as it is capable of obtaining a carbonated beverage by blending the above-mentioned components.

[0043] The manufacturing method according to one embodiment of the present invention may be, for example, the following method. First, the beverage can be manufactured by weighing out predetermined amounts of vanillin and acetic acid, adding them to water or a beverage base, and then filling with carbon dioxide gas. Alternatively, the beverage can be manufactured by weighing out predetermined amounts of vanillin and acetic acid, adding them to carbonated water, and adding desired additives (flavors, sweeteners, etc.). These components may be added simultaneously or separately, and may be added after being mixed together to prepare a premix before addition.

[0044] In the production method according to one aspect of the present invention, other optional ingredients can be appropriately added. The optional ingredients may be added simultaneously with the vanillin and acetic acid or separately.

[0045] In the manufacturing method of one embodiment of the present invention, the descriptions in the section "1. Carbonated beverage" above apply to "carbonated beverage," "vanillin," "acetic acid," "sweetener," "sodium," "other ingredients," "characteristics," and "container and sterilization," and the numerical values ​​therefor apply directly to the numerical values ​​stated in the section "carbonated beverage" above.

[0046] 3. How to increase the fizz in carbonated drinks One aspect of the present invention provides a method for enhancing the carbonation sensation of a carbonated drink (hereinafter, also referred to as the "enhancing method of the present invention"). According to one aspect of the present invention, the method for enhancing the carbonation sensation of a carbonated drink is provided, which comprises adding to the carbonated drink 1 ppm or more and less than 80 ppm of vanillin, 1 to 60 ppm of acetic acid, or a combination thereof.

[0047] The enhancement methods according to some aspects of the present invention unexpectedly provide enhanced carbonation in carbonated beverages.

[0048] In some embodiments of the method of the present invention, the amount of vanillin added to the carbonated beverage is 1 ppm or more and less than 80 ppm based on the total mass of the beverage. The amount of vanillin added is 1 to 79 ppm, 3 to 79 ppm, 5 to 79 ppm, 7 to 79 ppm, 10 to 79 ppm, 13 to 79 ppm, 15 to 79 ppm, 17 to 79 ppm, 20 to 79 ppm, 25 to 79 ppm, 30 to 79 ppm, 35 to 79 ppm, 40 to 79 ppm, 45 to 79 ppm, 50 to 79 ppm, 55 to 79 ppm, 60 to 79 ppm, 1 to 70 ppm, 3 to 70 ppm, 5 to 70 ppm, 7 to 70 ...5 to 79 ppm, 17 to 79 ppm, 20 to 79 ppm, 25 to 79 ppm, 30 to 79 ppm, 35 to 79 ppm, 40 to 79 ppm, 45 to 79 ppm, 50 to 79 ppm, 55 to 79 ppm, 60 to 79 ppm, 1 to 70 ppm, 3 to 70 ppm, 5 to 0~70ppm, 13~70ppm, 15~70ppm, 17~70ppm, 20~70ppm, 25~70ppm, 30~70ppm, 35~70ppm, 40~70ppm, 45~70ppm, 50~70ppm m, 55~70ppm, 60~70ppm, 1~60ppm, 3~60ppm, 5~60ppm, 7~60ppm, 10~60ppm, 13~60ppm, 15~60ppm, 17~60ppm, 20~60ppm, 25~60ppm, 30~60ppm, 35~60ppm, 40~60ppm, 45~60ppm, 50~60ppm, 55~60ppm, 1~50ppm, 3~50ppm, 5~50ppm, 7~50ppm, 1 0~50ppm, 13~50ppm, 15~50ppm, 17~50ppm, 20~50ppm, 25~50ppm, 30~50ppm, 35~50ppm, 40~50ppm, 45~50ppm, 1~40ppm , 3 to 40 ppm, 5 to 40 ppm, 7 to 40 ppm, 10 to 40 ppm, 13 to 40 ppm, 15 to 40 ppm, 17 to 40 ppm, 20 to 40 ppm, 25 to 40 ppm, 30 to 40 ppm, 35 to 40 ppm, 1 to 30 ppm, 3 to 30 ppm, 5 to 30 ppm, 7 to 30 ppm, 10 to 30 ppm, 13 to 30 ppm, 15 to 30 ppm, 17 to 30 ppm, 20 to 30 ppm, or 25 to 30 ppm. The amount of vanillin added is preferably 3 to 70 ppm, more preferably 5 to 60 ppm, 7 to 50 ppm, or 10 to 40 ppm, and even more preferably 15 to 30 ppm, based on the total mass of the beverage.

[0049] In some embodiments of the method of the present invention, the amount of acetic acid added to the carbonated beverage is 1 to 60 ppm based on the total mass of the carbonated beverage. The range of the amount of acetic acid added is 2 to 60 ppm, 4 to 60 ppm, 5 to 60 ppm, 7 to 60 ppm, 9 to 60 ppm, 10 to 60 ppm, 12 to 60 ppm, 15 to 60 ppm, 17 to 60 ppm, 20 to 60 ppm, 25 to 60 ppm, 30 to 60 ppm, 35 to 60 ppm, 40 to 60 ppm, 45 to 60 ppm, 50 to 60 ppm, 55 to 60 ppm, 1 to 55 ppm, 2 to 55 ppm, 4 to 55 ppm, 5 to 55 ppm, 7 to 55 ppm, 9 to 55 ppm, 10 to 55 ppm, depending on the embodiment. , 12~55ppm, 15~55ppm, 17~55ppm, 20~55ppm, 25~55ppm, 30~55ppm, 35~55ppm, 40~55ppm, 45~55ppm, 50~55ppm, 1~50ppm, 2~50ppm, 4~50p pm, 5~50ppm, 7~50ppm, 9~50ppm, 10~50ppm, 12~50ppm, 15~50ppm, 17~50ppm, 20~50ppm, 25~50ppm, 30~50ppm, 35~50ppm, 40~50ppm, 45~50 ppm, 1~45ppm, 2~45ppm, 4~45ppm, 5~45ppm, 7~45ppm, 9~45ppm, 10~45ppm, 12~45ppm, 15~45ppm, 17~45ppm, 20~45ppm, 25~45ppm, 30~45p pm, 35~45ppm, 40~45ppm, 1~40ppm, 2~40ppm, 4~40ppm, 5~40ppm, 7~40ppm, 9~40ppm, 10~40ppm, 12~40ppm, 15~40ppm, 17~40ppm, 20~40pp m, 25 to 40 ppm, 30 to 40 ppm, 35 to 40 ppm, 1 to 30 ppm, 2 to 30 ppm, 4 to 30 ppm, 5 to 30 ppm, 7 to 30 ppm, 9 to 30 ppm, 10 to 30 ppm, 12 to 30 ppm, 15 to 30 ppm, 17 to 30 ppm, 20 to 30 ppm, 25 to 30 ppm, 1 to 20 ppm, 2 to 20 ppm, 4 to 20 ppm, 5 to 20 ppm, 7 to 20 ppm, 9 to 20 ppm, 10 to 20 ppm, 12 to 20 ppm, 15 to 20 ppm, or 17 to 20 ppm.The amount of acetic acid added is preferably 1 to 55 ppm, more preferably 2 to 50 ppm, 4 to 45 ppm, 5 to 40 ppm or 7 to 30 ppm, and even more preferably 9 to 20 ppm, based on the total mass of the beverage.

[0050] The enhancement method in a preferred embodiment of the present invention includes adding 1 ppm or more and less than 80 ppm vanillin and 1 to 60 ppm acetic acid, and suppresses unpleasant flavors. That is, according to the enhancement method in a preferred embodiment of the present invention, not only the carbonation sensation of a carbonated beverage is enhanced, but also the unpleasant flavors can be suppressed. As shown in the examples of the present specification, in carbonated beverages to which only one of vanillin or acetic acid is added, it was observed that the unpleasant flavors tended to become stronger as the amount of vanillin or acetic acid added increased, but in beverages containing a predetermined amount of both vanillin and acetic acid, the carbonation sensation was enhanced while the increase in unpleasant flavors was suppressed. Such an effect was unexpected.

[0051] In a preferred embodiment of the present invention, the enhancement method may involve adding 5 to 70 ppm vanillin and 1 to 55 ppm acetic acid, 10 to 60 ppm vanillin and 5 to 50 ppm acetic acid, or 15 to 50 ppm vanillin and 10 to 45 ppm acetic acid based on the total mass of the beverage.

[0052] In the enhancement method of one embodiment of the present invention, the descriptions in the section "1. Carbonated beverages" above apply to "carbonated beverages," "vanillin," "acetic acid," "sweetener," "sodium," "other ingredients," "characteristics," and "container and sterilization," and the numerical values ​​therein apply directly to the numerical values ​​described in the section "carbonated beverages" above.

[0053] Exemplary embodiments of the present invention Illustrative embodiments of the present invention are described below, but the present invention is not limited to the following embodiments. According to one aspect of the present invention, there is provided a carbonated beverage comprising 3 to 70 ppm of vanillin and 1 to 55 ppm of acetic acid.

[0054] According to one aspect of the present invention, a carbonated beverage is provided that contains 3 to 70 ppm of vanillin, 1 to 55 ppm of acetic acid, a high-intensity sweetener, and a low-intensity sweetener.

[0055] According to one aspect of the present invention, a carbonated beverage is provided that contains 7 to 50 ppm of vanillin, 4 to 45 ppm of acetic acid, a high-intensity sweetener, and a low-intensity sweetener.

[0056] According to one aspect of the present invention, there is provided a carbonated energy drink comprising 7 to 50 ppm of vanillin, 4 to 45 ppm of acetic acid, a high-intensity sweetener, and a low-intensity sweetener.

[0057] According to one aspect of the present invention, there is provided a carbonated energy beverage comprising 7 to 50 ppm of vanillin, 4 to 45 ppm of acetic acid, a high-intensity sweetener, and a low-intensity sweetener, wherein the high-intensity sweetener consists essentially of at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, acesulfame K, sucralose, and combinations thereof.

[0058] According to one aspect of the present invention, there is provided a carbonated energy drink comprising 7 to 50 ppm vanillin, 4 to 45 ppm acetic acid, a high-intensity sweetener, and a low-intensity sweetener, wherein the low-intensity sweetener consists essentially of at least one selected from the group consisting of erythritol, glucose, sucrose, xylitol, fructose, maltose, oligosaccharides, high fructose liquid sugar (HFCS), and combinations thereof.

[0059] According to one aspect of the present invention, a carbonated beverage is provided that contains 7 to 50 ppm of vanillin, 4 to 45 ppm of acetic acid, a high-intensity sweetener, and a low-intensity sweetener, and also contains 60 to 200 mg / 100 ml of sodium.

[0060] According to one aspect of the present invention, a food additive containing 7 to 50 ppm vanillin, 4 to 45 ppm acetic acid, sucralose, acesulfame potassium, citric acid, and sodium citrate is provided, and the gas pressure is 1 to 5 kgf / cm. 2A carbonated drink will be provided.

[0061] In this specification, the term "about" means that the subject is within a range of ±25%, ±10%, ±5%, ±3%, ±2%, or ±1% of the numerical value following "about". For example, "about 10" means a range of 7.5 to 12.5. In addition, in this specification, "wt%" and "wt ppm" can be regarded as "mass%" and "mass ppm", respectively. EXAMPLES

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

[0063] [Example A] Evaluation of beverages for setting carbonation standards <Sample preparation> The artificial sweeteners (sucralose, acesulfame potassium), sodium citrate, citric acid, carbonated water and water were mixed in the amounts shown in Table 1, and then the mixture was filled into a pressure-resistant PET bottle to prepare a sample solution. 2 The carbonated water was diluted with distilled water to prepare each sample with the gas pressure shown in Table 1. The raw materials used were as follows: sucralose (manufactured by Tate & Lyle, SPLENDA (registered trademark)), acesulfame potassium (manufactured by Celanese, Sunett (registered trademark)), trisodium citrate dihydrate (manufactured by Fuso Chemical Co., Ltd.), citric acid (manufactured by Fuso Chemical Co., Ltd.), carbonated water, and water (distilled water).

[0064] <Sensory evaluation item 1: Evaluation of carbonation sensation> (Evaluation method) For the samples prepared as described above, five trained expert panelists scored the "carbonation" of the beverage samples A1 to A3 and A5 to A7 in increments of 0.5 points from -5 to 5 points, with the control (beverage sample A4) given a score of 0. Therefore, a score of 0 is the carbonation that the control itself has (2.74 kgf / cm 2), -5 points corresponds to a level where there is no (or no) carbonation sensation, and 5 points corresponds to a level where there is a strong carbonation sensation. The evaluation criteria were agreed upon among the panelists in advance. Here, "carbonation sensation" refers to the stimulation felt through the pressure or pain sensation on the tongue caused by carbon dioxide bubbles when drinking a carbonated drink. The carbonation sensation was evaluated by swallowing the sample. The average scores obtained are shown in Table 1. [Table 1]

[0065] The results of Table 1 above are summarized in a graph, and the approximate curve and its formula are added to Fig. 1. From these results, it can be seen that the gas pressure is 1kgf / cm 2 When the gas pressure of sample A4 is increased to 2.74 kgf / cm, the drinker feels a similar level of carbonation as when the carbonation rating increases by about 1.6 points. 2 If the carbonation sensation is increased by 1.6 points without increasing the gas pressure by the carbonation sensation enhancement method of the present invention, the carbonation sensation of the sample will be increased by 1.6 points by a gas pressure of 3.74 kgf / cm 2 It can be said that the fizziness is about the same as that of a carbonated drink.

[0066] [Example B-1] Evaluation of beverages <Sample preparation> The artificial sweeteners (sucralose, acesulfame potassium), sodium citrate, citric acid, acetic acid, vanillin, carbonated water and water were mixed in the amounts shown in Table 2, and then filled into a pressure-resistant PET bottle. The gas pressure was increased to 2.74 kgf / cm. 2 The sample solution was prepared so that the following ingredients were used: sucralose (Tate & Lyle, SPLENDA (registered trademark)), acesulfame potassium (Celanese, Sunett (registered trademark)), trisodium citrate dihydrate (Fuso Chemical Co., Ltd.), citric acid (Fuso Chemical Co., Ltd.), acetic acid (FUJIFILM Wako Pure Chemical Industries, Ltd.), vanillin (Sigma-Aldrich), carbonated water, and water (distilled water). [Table 2]

[0067] <Sensory evaluation> Beverage samples B2 to B13 were evaluated based on the evaluation items of "carbonation," "off-flavor," "thickness," "sweetness," and "aftertaste." For each evaluation item, a score of 0 was assigned if there was no difference from the control (beverage sample B1), and scores were assigned in increments of 0.5 points from -5 to 5. If the beverage felt very carbonic, had more off-flavor, was thicker, was very sweet, or had a very strong aftertaste compared to the control, a score close to 5 points was assigned. If the beverage felt no carbonation at all compared to the control, had less off-flavor, was thin, was not sweet at all, or had no aftertaste, a score close to -5 points was assigned. In other words, the closer the score is to 0, the closer it is to the control. Carbonation was evaluated based on the criteria confirmed in "Evaluation of beverages for setting carbonation standards." "Off-flavor" was defined as a different flavor not inherent to the product or sample, "thickness" was defined as the drinkability of the beverage, "sweetness" was defined as the sweetness of the beverage as a whole, and "aftertaste" was defined as the sweetness aftertaste. The evaluation criteria were adjusted between the panelists. The evaluation was carried out by a panel of 4-5 people who had received sensory training. The average scores obtained are shown in Table 3 and Figures 2 and 3.

[0068] [Table 3]

[0069] The above results show that adding acetic acid or vanillin enhances the fizzy feel of carbonated beverages. However, increasing the amount of these ingredients also increases the off-flavors.

[0070] [Example B-2] Evaluation of beverages <Sample preparation> The artificial sweeteners (sucralose, acesulfame potassium), sodium citrate, citric acid, acetic acid, vanillin, carbonated water and water were mixed in the amounts shown in Table 4, and then filled into a pressure-resistant PET bottle. The gas pressure was increased to 2.74 kgf / cm. 2 The sample solution was prepared so that the following ingredients were used: sucralose (Tate & Lyle, SPLENDA (registered trademark)), acesulfame potassium (Celanese, Sunett (registered trademark)), trisodium citrate dihydrate (Fuso Chemical Co., Ltd.), citric acid (Fuso Chemical Co., Ltd.), acetic acid (FUJIFILM Wako Pure Chemical Industries, Ltd.), vanillin (Sigma-Aldrich), carbonated water, and water (distilled water). [Table 4]

[0071] <Sensory evaluation> Beverage samples B15 to B20 were evaluated in the same manner as in Example B-1, with the control (beverage sample B14) as the standard. The average scores obtained are shown in Table 5 and FIG. [Table 5]

[0072] [Example B-3] Evaluation of beverages <Sample preparation> The artificial sweeteners (sucralose, acesulfame potassium), sodium citrate, citric acid, acetic acid, vanillin, carbonated water and water were mixed in the amounts shown in Table 6, and then filled into a pressure-resistant PET bottle. The gas pressure was increased to 2.74 kgf / cm. 2The sample solution was prepared so that the following ingredients were used: sucralose (Tate & Lyle, SPLENDA (registered trademark)), acesulfame potassium (Celanese, Sunett (registered trademark)), trisodium citrate dihydrate (Fuso Chemical Co., Ltd.), citric acid (Fuso Chemical Co., Ltd.), acetic acid (FUJIFILM Wako Pure Chemical Industries, Ltd.), vanillin (Sigma-Aldrich), carbonated water, and water (distilled water). [Table 6]

[0073] <Sensory evaluation> Beverage samples B22 to B27 were evaluated in the same manner as in Example B-1, with the control (beverage sample B21) as the standard. The average scores obtained are shown in Table 7 and FIG. [Table 7]

[0074] [Example B-4] Evaluation of beverages <Sample preparation> The artificial sweeteners (sucralose, acesulfame potassium), sodium citrate, citric acid, acetic acid, vanillin, carbonated water and water were mixed in the amounts shown in Table 8, and then filled into a pressure-resistant PET bottle. The gas pressure was increased to 2.74 kgf / cm. 2 The sample solution was prepared so that the following ingredients were used: sucralose (Tate & Lyle, SPLENDA (registered trademark)), acesulfame potassium (Celanese, Sunett (registered trademark)), trisodium citrate dihydrate (Fuso Chemical Co., Ltd.), citric acid (Fuso Chemical Co., Ltd.), acetic acid (FUJIFILM Wako Pure Chemical Industries, Ltd.), vanillin (Sigma-Aldrich), carbonated water, and water (distilled water). [Table 8]

[0075] <Sensory evaluation> Beverage samples B29 to B34 were evaluated in the same manner as in Example B-1, with the control (beverage sample B28) as the standard. The average scores obtained are shown in Table 9 and FIG. [Table 9]

[0076] [Example C] Energy drink evaluation <Sample preparation> Energy flavor, artificial sweeteners (sucralose, acesulfame potassium), erythritol, sodium citrate, citric acid, glucuronolactone, taurine, amino acids (DL-alanine, L-glycine), sodium gluconate, acetic acid, vanillin, carbonated water and water were mixed in the amounts shown in Table 10, and then filled into a glass bottle. The gas pressure was increased to 2.74 kgf / cm. 2 The sample liquid was prepared so that the following was obtained. The raw materials used are as follows: flavoring (energy flavor), sucralose (Tate & Lyle, SPLENDA (registered trademark)), acesulfame potassium (Celanese, Sunett (registered trademark)), erythritol (Kotobuki Bussan Co., Ltd.), trisodium citrate dihydrate (Fuso Chemical Co., Ltd.), citric acid (Fuso Chemical Co., Ltd.), glucuronolactone, taurine, DL-alanine (Marugo Corporation, DL-alanine), L-glycine (Happo Shokusan Co., Ltd.), anhydrous sodium gluconate (Fuso Chemical Co., Ltd., Healthy A), acetic acid (FUJIFILM Wako Pure Chemical Industries Co., Ltd.), vanillin (SIGMA-ALDRICH), carbonated water, and water (distilled water). After preparation, each sample was sterilized at 80 ° C. for 10 minutes. [Table 10]

[0077] <Sensory evaluation> The beverage samples C2 and C3 were evaluated in the same manner as in Example B-1, relative to the control (beverage sample C1). The average scores obtained are shown in Table 11 and FIG. [Table 11]

[0078] [Example D] Evaluation when using natural sweeteners <Sample preparation> Natural sweeteners (rebaudioside M, rebaudioside D), sodium citrate, citric acid, acetic acid, vanillin, carbonated water and water were mixed in the amounts shown in Table 12, and then the mixture was filled into a pressure-resistant PET bottle. The gas pressure was increased to 2.74 kgf / cm. 2 The sample solution was prepared so that the following raw materials were used: rebaudioside M (PureCircle), rebaudioside D (PureCircle), trisodium citrate dihydrate (Fuso Chemical Co., Ltd.), citric acid (Fuso Chemical Co., Ltd.), acetic acid (FUJIFILM Wako Pure Chemical Industries, Ltd.), vanillin (Sigma-Aldrich), carbonated water, and water (distilled water). [Table 12]

[0079] <Sensory evaluation> Beverage sample D2 was evaluated against beverage sample D1, and beverage sample D4 was evaluated against beverage sample D3 in the same manner as in Example B-1. The average scores obtained are shown in Table 13 and FIG. [Table 13]

Claims

1. Vanillin at a concentration of 1 ppm or more and less than 80 ppm, A carbonated beverage containing 1 to 60 ppm of acetic acid.

2. The carbonated beverage according to claim 1, wherein the ratio of acetic acid to vanillin is 1:0.1 to 1:15 by weight.

3. A carbonated beverage according to claim 1 or 2, further comprising a sweetener.

4. The carbonated beverage according to claim 3, wherein the sweetener includes a high-intensity sweetener.

5. The aforementioned high-intensity sweeteners include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol monoside, steviol bioside, stevioside, enzyme-treated stevia, enzyme-treated steviol glycoside, and rhodochrosite. A carbonated beverage according to claim 4, comprising at least one selected from the group consisting of fruit extract, mogroside V, siamenoside, neohesperidin dihydrochalcone, naringin dihydrochalcone, thaumatin, monatin, monellin, curculin, mavinlin, blazein, pentazin, osradin, miraculin, licorice extract, saccharin, cyclamate, neotame, alitame, advantame, aspartame, acesulfame K, sucralose, and combinations thereof.

6. The carbonated beverage according to claim 3, wherein the sweetener comprises at least one selected from the group consisting of erythritol, sorbitol, glucitol, mannitol, lactitol, glucose, sucrose, xylitol, fructose, maltose, oligosaccharide, high-fructose corn syrup (HFCS), lactose, sorbose, psicose, allose, tagatose, xylose, ribose, and combinations thereof.

7. The carbonated beverage according to claim 1 or 2, further comprising at least one selected from an amino acid, taurine, and glucuronolactone.

8. A carbonated beverage according to claim 1 or 2, containing 60 mg / 100 ml or more of sodium.

9. The carbonated beverage according to claim 8, wherein the sodium is at least one form selected from the group consisting of sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, monosodium citrate, disodium citrate, trisodium citrate, sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium alginate, sodium glucoheptanoate, sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate, and mixtures thereof, or a form obtained by dissociating these.

10. A carbonated beverage according to claim 1 or 2, which is a cola drink, root beer, energy drink, fruit juice drink, fruit flavored drink, cocktail, non-alcoholic cocktail, chuhai, non-alcoholic chuhai, beer, non-alcoholic beer, highball, non-alcoholic highball, or hard seltzer.

11. A carbonated beverage according to claim 1 or 2, wherein the energy content is 30 kcal / 100 ml or less.

12. The carbonated beverage according to claim 1 or 2, further containing citric acid.

13. A carbonated beverage according to claim 1 or 2, which is a packaged beverage.

14. In carbonated drinks, Vanillin at a concentration of 1 ppm or more and less than 80 ppm, A method for enhancing the carbonation of a carbonated beverage, comprising adding 1 to 60 ppm of acetic acid, or a combination thereof.

15. This includes adding vanillin at a concentration of 1 ppm or more and less than 80 ppm, and acetic acid at a concentration of 1 to 60 ppm. The method according to claim 14, for suppressing off-flavors.

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