Carbonated beverage

Abstract

To provide a carbonated beverage having good taste while imparting carbonic acid feeling even if boiling over is suppressed when producing the carbonated beverage or when opening a plug.SOLUTION: The carbonated drink contains the following components (A), (B) and (C) and / or (D), (A) linalool, (B) a nonionic surface active agent of HLB10 or less, (C) chlorogenic acids of 30 mass ppm or more, and (D) quercetin glycoside of 8 mass ppm or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to carbonated beverages. [Background technology]

[0002] Carbonated drinks are beverages in which carbon dioxide (carbon dioxide gas) is injected and dissolved into the beverage liquid. Traditionally, carbonated drinks have had problems with overflow during the production process, such as when filling containers and when opening the containers.

[0003] As carbonated beverages that suppress such overflow, carbonated beverages to which various antifoaming agents have been added, for example, carbonated beverages to which hydrophobic nonionic surfactants such as glycerin fatty acid esters or polysaccharides of three or more sugars have been added (Patent Document 1), have been proposed. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-226073 Summary of the Invention [Problem to be solved by the invention]

[0005] However, in carbonated beverages, the addition of an antifoaming agent to prevent overflow results in a decreased carbonation sensation. The present inventors have found that the addition of linalool to carbonated beverages containing hydrophobic nonionic surfactants known as antifoaming agents enhances the carbonation sensation, but also leads to a further problem of a worsened mouthfeel. Here, in this specification, "carbonation sensation" refers to the stimulation felt in the oral cavity when drinking a carbonated beverage, and "mouthfeel" refers to the fine bubbles felt in the oral cavity later when drinking a carbonated beverage. Therefore, the present invention relates to providing a carbonated beverage that has a pleasant taste and a good mouthfeel, even while suppressing overflow during production or when opening a bottle. [Means for solving the problem]

[0006] The present inventors have discovered that by adding a predetermined amount of chlorogenic acids and / or quercetin glycosides in addition to linalool to a carbonated beverage containing a hydrophobic nonionic surfactant, not only can the carbonated sensation be imparted but also the mouthfeel can be improved.

[0007] That is, the present invention relates to the following 1) and 2). 1) The following components (A), (B), and (C); (A) Linalool (B) Nonionic surfactants with HLB of 10 or less (C) Chlorogenic acids 30 mass ppm or more A carbonated drink containing 2) the following components (A), (B), and (D); (A) Linalool (B) Nonionic surfactants with HLB of 10 or less (D) Quercetin glycoside 8 ppm by mass or more A carbonated drink containing [Effects of the Invention]

[0008] According to the present invention, a carbonated drink having a good carbonation feeling and mouthfeel can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0009] The carbonated beverage of the present invention contains linalool as component (A). Linalool is a monoterpene alcohol and has the molecular formula C 10 H 18 Linalool is a compound of formula O. Linalool exists as an optical isomer. Linalool may be any optical isomer or a mixture of optical isomers. As component (A), commercially available reagents can be used, and the extract of the plant that is rich in component (A) can also be used.In addition, when using the plant extract as component (A), the extraction method and extraction conditions of the plant extract are not particularly limited, and known methods can be adopted.In addition, as the plant, as long as it contains linalool and is commonly used in the field of food and drink, it can be appropriately selected within the scope that does not deviate from the gist of the present invention.

[0010] From the viewpoints of carbonated sensation and mouthfeel, the content of component (A) in the carbonated beverage of the present invention is preferably 0.001 ppm by mass or more, more preferably 0.005 ppm by mass or more, even more preferably 0.03 ppm by mass or more, and especially preferably 0.3 ppm by mass or more, and from the viewpoint of flavor, it is preferably 30 ppm by mass or less, more preferably 15 ppm by mass or less, and even more preferably 8 ppm by mass or less. The content of component (A) in the carbonated beverage of the present invention is preferably 0.001 to 30 ppm by mass, more preferably 0.005 to 15 ppm by mass, even more preferably 0.03 to 8 ppm by mass, and especially preferably 0.3 to 8 ppm by mass. The content of component (A) can be measured by a commonly known analytical method suited to the conditions of the sample to be measured, for example, by GC / MS. Specific examples include the methods described in the Examples below. During measurement, the sample may be freeze-dried to fit the detection range of the instrument, or impurities may be removed from the sample to fit the resolution of the instrument, as needed.

[0011] The carbonated drink of the present invention contains, as component (B), a nonionic surfactant with an HLB of 10 or less. From the viewpoint of preventing overflow, the HLB of the nonionic surfactant is HLB 10 or less, preferably HLB 9 or less, more preferably HLB 8 or less, even more preferably HLB 6 or less, even more preferably HLB 5 or less, even more preferably HLB 4 or less, and especially preferably HLB 3.4 or less. Here, HLB (hydrophile-lipophile balance) indicates the molecular weight of the hydrophilic group portion of the total molecular weight of the surfactant. HLB can be calculated using the Griffin equation.

[0012] Examples of nonionic surfactants having an HLB of 10 or less include glycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, and propylene glycol fatty acid esters, each having an HLB of 10 or less. These can be used alone or in combination of two or more. Among these, from the viewpoint of preventing overflow, at least one selected from glycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters having an HLB of 10 or less is preferred, and at least one selected from glycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters having an HLB of 10 or less is more preferred. The fatty acids constituting these surfactants may be either saturated or unsaturated fatty acids. Among these, from the viewpoint of flavor, saturated or unsaturated fatty acids having 8 to 24 carbon atoms, preferably 12 to 22 carbon atoms, and more preferably 16 to 20 carbon atoms are preferred.

[0013] From the viewpoint of preventing overflow, the content of component (B) in the carbonated beverage of the present invention is preferably 0.001 ppm by mass or more, more preferably 0.007 ppm by mass or more, and even more preferably 0.05 ppm by mass or more, and from the viewpoint of carbonated sensation, it is preferably 1,000 ppm by mass or less, more preferably 700 ppm by mass or less, even more preferably 300 ppm by mass or less, and especially preferably 70 ppm by mass or less. The content of component (B) in the carbonated beverage of the present invention is preferably 0.001 to 1,000 ppm by mass, more preferably 0.007 to 700 ppm by mass, even more preferably 0.05 to 300 ppm by mass, and especially preferably 0.05 to 70 ppm by mass. When a glycerin fatty acid ester is contained as component (B), from the viewpoints of preventing overflow and of the carbonation sensation, the content of the glycerin fatty acid ester in the carbonated beverage is preferably 0.001 to 1,000 ppm by mass, more preferably 0.007 to 700 ppm by mass, even more preferably 0.05 to 300 ppm by mass, and even more preferably 0.05 to 30 ppm by mass. Furthermore, when component (B) contains at least one selected from sorbitan fatty acid esters and sucrose fatty acid esters, from the viewpoints of preventing overflow and of the carbonated sensation, the content of at least one selected from sorbitan fatty acid esters and sucrose fatty acid esters in the carbonated beverage is preferably 0.001 to 50 ppm by mass, more preferably 0.03 to 30 ppm by mass, and even more preferably 0.3 to 30 ppm by mass. The content of component (B) can be measured by a commonly known analytical method suited to the conditions of the sample to be measured, for example, by GC. Specific examples include the methods described in the Examples below. During measurement, the sample may be freeze-dried to fit the detection range of the instrument, or impurities may be removed from the sample to fit the resolution of the instrument, as needed.

[0014] From the viewpoints of carbonated sensation and smoothness in the mouth, the carbonated beverage of the present invention preferably has a mass ratio of component (B) to component (A) [(A) / (B)] of 0.000001 to 30,000. From the viewpoint of carbonated sensation, the mass ratio of component (B) to component (A) [(A) / (B)] is preferably 0.000001 or more, more preferably 0.00001 or more, more preferably 0.0001 or more, even more preferably 0.0007 or more, and especially preferably 0.003 or more, and from the viewpoint of preventing overflow, it is preferably 30,000 or less, more preferably 5,000 or less, even more preferably 500 or less, and even more preferably 50 or less. In the present invention, the mass ratio of component (B) to component (A) [(A) / (B)] is preferably 0.00001 to 30,000, more preferably 0.0001 to 5000, even more preferably 0.0007 to 500, and especially preferably 0.003 to 50.

[0015] The carbonated beverage of the present invention contains chlorogenic acids as component (C) and / or quercetin glycoside as component (D). In the carbonated beverage of the present invention, the chlorogenic acids and quercetin glycoside may be used alone or in combination. As used herein, "chlorogenic acids" refers to ester compounds of cinnamic acid derivatives and quinic acid. From the viewpoint of easily utilizing their physiological activities, the chlorogenic acids preferably contain one or more selected from the group consisting of monocaffeoylquinic acid, monoferulic acid, and dicaffeoylquinic acid, and more preferably contain one or more selected from the group consisting of 3-caffeoylquinic acid, 4-caffeoylquinic acid, and 5-caffeoylquinic acid, 3-ferulic acid, 4-ferulic acid, and 5-ferulic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid. Component (C) may be in the form of a salt or hydrate. The salt is not particularly limited as long as it is physiologically acceptable, and examples thereof include alkali metal salts.

[0016] As component (C), a commercially available reagent may be used, but it is also possible to use an extract of a plant that is rich in component (C). When a plant extract is used as component (C), the extraction method and extraction conditions for the plant extract are not particularly limited, and known methods can be used. The plant is not particularly limited as long as it contains component (C), and examples include one or more selected from sunflower seeds, unripe apples, coffee beans, Simon leaves, pine cones, pine seed husks, sugarcane, nandina leaves, burdock, eggplant skin, plum fruit, coltsfoot, and grape plants. Of these, coffee beans are preferred from the viewpoint of chlorogenic acid content, etc. To enhance the physiological effects of component (C), coffee beans with an L value of 20 or more are preferably used, more preferably 25 or more, even more preferably 30 or more, even more preferably 35 or more, and especially preferably 40 or more are preferably used. One or more selected from green coffee beans and lightly roasted coffee beans are preferred, with green coffee beans being even more preferred. Here, in this specification, "lightly roasted coffee beans" refers to roasted coffee beans with an L value of 30 or more and 60 or less. From the viewpoint of enhancing the physiological effect of component (A), the L value of lightly roasted coffee beans is preferably 32 or more, more preferably 34 or more, even more preferably 36 or more, still more preferably 38 or more, and even more preferably 40 or more. The type and origin of the coffee beans are not particularly limited. Furthermore, in this specification, the "L value" refers to the brightness of the coffee beans measured with a colorimeter, with black being an L value of 0 and white being an L value of 100.

[0017] The content of component (C) in the carbonated beverage of the present invention is 30 ppm by mass or more, and from the viewpoint of imparting a good mouthfeel, it is preferably 70 ppm by mass or more, more preferably 150 ppm by mass or more, even more preferably 250 ppm by mass or more, and particularly preferably 350 ppm by mass or more. From the viewpoints of sourness and carbonation, it is preferably 3,000 ppm by mass or less, more preferably 2,700 ppm by mass or less, even more preferably 2,000 ppm by mass or less, particularly preferably 1,300 ppm by mass or less, and even more preferably 800 ppm by mass. The content of component (C) in the carbonated beverage of the present invention is preferably 30 ppm by mass or more and 3,000 ppm by mass or less, more preferably 70 ppm by mass or more and 2,700 ppm by mass or less, even more preferably 150 ppm by mass or more and 2,000 ppm by mass or less, even more preferably 250 ppm by mass or more and 1,300 ppm by mass or less, and especially preferably 350 ppm by mass or more and 800 ppm by mass or less. In this specification, the content of component (C) is defined based on the total amount of the above nine components. When component (C) is in the form of a salt or hydrate, the content of component (C) is expressed as a value converted to chlorogenic acids, which are free acids. The content of component (C) can be measured by a commonly known analytical method suited to the conditions of the measurement sample, for example, by liquid chromatography. Specific examples include the methods described in the Examples below. In the present invention, the sample may be freeze-dried to fit the detection range of the measurement device, or impurities may be removed from the sample to fit the separation capacity of the device, as needed.

[0018] From the viewpoint of a good mouthfeel, the carbonated beverage of the present invention preferably has a mass ratio of component (A) to component (C) [(C) / (A)] of 5 to 50,000. From the viewpoint of a good mouthfeel, the mass ratio of component (A) to component (C) [(C) / (A)] is preferably 20 or more, more preferably 40 or more, even more preferably 70 or more, especially preferably 200 or more, and even more preferably 400 or more. Similarly, from the viewpoint of a good mouthfeel, the mass ratio is preferably 50,000 or less, preferably 10,000 or less, more preferably 5,000 or less, and even more preferably 2,000 or less. In the present invention, the mass ratio of component (A) to component (C) [(C) / (A)] is preferably 5 to 50,000, more preferably 20 to 10,000, even more preferably 40 to 5,000, still more preferably 70 to 2,000, especially preferably 200 to 2,000, and especially preferably 400 to 2,000.

[0019] Furthermore, from the viewpoint of a good mouthfeel, the mass ratio of component (B) to component (C) [(C) / (B)] of the carbonated beverage of the present invention is preferably 0.2 or more, more preferably 2 or more, even more preferably 7 or more, particularly preferably 20 or more, and especially preferably 40 or more. Similarly, from the viewpoint of a good mouthfeel, the mass ratio is preferably 200,000 or less, more preferably 100,000 or less, even more preferably 35,000 or less, even more preferably 10,000 or less, especially preferably 4,000 or less, and especially preferably 250 or less. In the present invention, the mass ratio of component (B) to component (C) [(C) / (B)] is preferably 0.2 to 200,000, more preferably 2 to 100,000, even more preferably 7 to 35,000, still more preferably 20 to 10,000, especially preferably 40 to 4,000, and especially preferably 40 to 250.

[0020] As used herein, "quercetin glycoside" refers to quercetin to which a sugar is attached via a glucosidic bond. The glucosidic bond may be either an O-glycoside or a C-glycoside, but is not particularly limited; however, an O-glycoside is preferred. Examples of sugars that are glucosidically bonded include monosaccharides such as glucose, galactose, rhamnose, xylose, arabinose, and apiose; disaccharides such as rutinose, neohesperidose, sophorose, sambubiose, and laminaribiose; trisaccharides such as gentiotriose, glucosylrutinose, and glucosylneohesperidose; and mixtures thereof. Quercetin glycosides in which a sugar is glucosidically bonded to the 3-position of quercetin are preferred. Examples include isoquercitrin, rutin, and quercitrin. Among these, isoquercitrin is preferred from the viewpoint of its pleasant mouthfeel.

[0021] The content of component (D) in the carbonated beverage of the present invention is 8 ppm by mass or more, preferably 9 ppm by mass or more, and even more preferably 9.5 ppm by mass or more, from the viewpoint of imparting a good mouthfeel, and preferably 100 ppm by mass or less, more preferably 70 ppm by mass or less, and even more preferably 50 ppm by mass or less, from the viewpoint of solubility.The content of component (D) in the carbonated beverage of the present invention is preferably 8 to 100 ppm by mass, more preferably 9 to 70 ppm by mass, and even more preferably 9.5 to 50 ppm by mass.

[0022] From the viewpoint of a good mouthfeel, the carbonated beverage of the present invention preferably has a mass ratio of component (A) to component (D) [(D) / (A)] of 0.1 to 10,000. From the viewpoint of a good mouthfeel, the mass ratio of component (A) to component (D) [(D) / (A)] is preferably 0.3 or more, more preferably 0.5 or more, and even more preferably 3 or more. From the viewpoint of a good mouthfeel, the mass ratio of component (A) to component (D) [(D) / (A)] is preferably 10,000 or less, more preferably 3,000 or less, even more preferably 500 or less, and even more preferably 70 or less. In the present invention, the mass ratio of component (A) to component (D) [(D) / (A)] is preferably 0.3 to 10,000, more preferably 0.5 to 3,000, even more preferably 3 to 500, and even more preferably 3 to 70.

[0023] Furthermore, from the viewpoint of a good mouthfeel, the mass ratio of component (B) to component (D) [(D) / (B)] of the carbonated beverage of the present invention is preferably 0.01 or more, preferably 0.05 or more, more preferably 0.5 or more, and more preferably 1.5 or more, and also from the viewpoint of a good mouthfeel, is preferably 5,000 or less, more preferably 2,000 or less, even more preferably 500 or less, even more preferably 200 or less, and even more preferably 90 or less. The mass ratio of component (B) to component (D) [(D) / (B)] in the present invention is preferably 0.01 to 5,000, more preferably 0.05 to 2,000, even more preferably 0.5 to 500, still more preferably 0.5 to 200, and even more preferably 1.5 to 90.

[0024] In addition to the above components (A) to (D), the carbonated beverage of the present invention may optionally contain one or more additives, such as sweeteners, acidulants, amino acids, proteins, vitamins, minerals, antioxidants, foam stabilizers, esters, colorants, emulsifiers, dairy components, preservatives, seasonings, antioxidants, and quality stabilizers, within the range that does not impair the effects of the present invention. The content of the additives can be appropriately set within the range that does not impair the object of the present invention.

[0025] The carbonated beverage of the present invention is preferably a sugar-free carbonated beverage. A sugar-free carbonated beverage refers to a carbonated beverage that is substantially free of sugars (i.e., a carbonated beverage that does not substantially contain sugars), and according to the nutrition labeling standards, the sugar content is preferably less than 0.5 g per 100 ml of beverage. Note that sugars refer to monosaccharides and disaccharides such as high-fructose corn syrup and sugar.

[0026] As used herein, a "carbonated beverage" refers to a beverage containing carbon dioxide gas. Carbonated beverages may be either non-alcoholic or alcoholic. Here, the term "non-alcoholic beverage" refers to a beverage with an alcohol concentration of less than 1 v / v%, and also includes beverages that contain no alcohol at all and beverages with an alcohol concentration of 0.00 v / v%. Unless otherwise specified, "alcohol" as used herein refers to ethanol.

[0027] From the viewpoint of making it easier to enjoy the effects of the present invention, the carbon dioxide gas in the carbonated beverage of the present invention preferably has a gas volume ratio (GV) of 1.5 or more, more preferably 2 or more, even more preferably 2.5 or more, even more preferably 3 or more, and especially preferably 3.3 or more. Furthermore, the gas volume ratio (GV) is preferably 5 or less. The carbon dioxide gas in a carbonated beverage preferably has a gas volume ratio (GV) of 1.5 to 5, more preferably 2 to 5, even more preferably 2.5 to 5, even more preferably 3 to 5, and especially preferably 3.3 to 5. Herein, the term "gas volume ratio (GV)" refers to the ratio of the volume of carbon dioxide gas dissolved in a carbonated beverage to the volume of the beverage at 1 atmosphere and 0°C. Carbon dioxide can be analyzed by any commonly known method suitable for the condition of the sample being measured. For example, carbon dioxide can be measured in accordance with the method described in Section VI, 3-1-2, Inspection of Internal Gas Pressure, of "Latest Soft Drinks" (Latest Soft Drinks Editorial Committee, Korin Co., Ltd., published September 30, 2003). The carbonated beverage of the present invention can be filled into a conventional packaging container such as a molded container made primarily of polyethylene terephthalate (so-called PET bottle), a metal can, or a bottle to produce a bottled carbonated beverage.

[0028] The carbonated beverage of the present invention may also be heat sterilized. There are no particular limitations on the heat sterilization method, so long as it complies with the conditions stipulated in applicable laws and regulations (such as the Food Sanitation Act in Japan). For example, the carbonated beverage may be filled into a container, which is then tightly stoppered or sealed, and sterilized; alternatively, the beverage may be sterilized in a sterilizer equipped with a thermometer or sterilized using a filter or the like, and then automatically filled into a container, which is then tightly stoppered or sealed. More specific examples of heat sterilization methods include retort sterilization, high-temperature short-time sterilization (HTST), and ultra-high-temperature sterilization (UHT).

[0029] The carbonated beverage of the present invention can be produced by any suitable method, for example, by blending components (A), (B), and component (C) and / or component (D), and optionally other components, adjusting the gas volume, and optionally carrying out a packaging process and a heat sterilization process. [Example]

[0030] (1) Analysis of linalool Analysis was performed using headspace SPME-GC / MS. 10 mL of sample was placed in a GC headspace vial (20 mL) and 4 g of sodium chloride was added. The vial was sealed with a stirrer and stirred for 30 minutes to adsorb the components onto an SPME fiber (Sigma-Aldrich, 65 μm, PDMS / DVB). After adsorption, the SPME fiber was heated and desorbed at the injection port, and GC / MS measurements were performed. The analytical equipment used was an Agilent 7890A / 5975Cinert (Agilent Technologies).

[0031] The analysis conditions are as follows: Column: DB-WAX (60 m (length), 0.25 mm (inner diameter), 0.25 μm (film thickness)) (Agilent Technologies) Column temperature: 35°C (hold for 4 min) → increase at 3°C / min → 130°C → 5°C / min Heat up in min → 240℃ (hold for 15 min) Column pressure: Constant flow mode (31 kPa) Column flow rate: 1 mL / min (He) ·Inlet temperature: 260℃ Injection method: Splitless Detector: MS Ion source temperature: 230℃ Ionization method: EI (70 eV) Detected ions: 71,93 The analysis was performed by measuring a standard solution prepared by dissolving each component in ethanol, confirming the retention time of each component, and then quantifying it using the standard addition method, in which a known amount of the standard solution was added to the sample. The quantification of linalool was performed using the peak area of ​​the ion at m / z 71.

[0032] (2) Analysis of glycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters Glycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters can be analyzed in accordance with commonly known analytical methods for glycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters. For example, they can be measured in accordance with the method described in "Simultaneous Analysis of Four Types of Emulsifiers in Soft Drinks by GC / MS," Food Hygiene Journal (Vol. 44 (2003) No. 1).

[0033] (3) Analysis of chlorogenic acids The analytical equipment used was HPLC. The model numbers of the components of the equipment are as follows: UV-VIS detector: SPD-20A (Shimadzu Corporation) Column oven: CTO-20AC (Shimadzu Corporation) Pump: LC-20AD (Shimadzu Corporation) Autosampler: SIL-20AC (Shimadzu Corporation) Column: Cadenza CD-C18, inner diameter 4.6 mm, length 150 mm, particle size 3 μm (Intact)

[0034] The analysis conditions were as follows: Sample injection volume: 10 μL ·Flow rate: 1.0mL / min UV-VIS detector wavelength: 325nm Column oven temperature setting: 35℃ Eluent A: 50 mM acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution Eluent B: Acetonitrile

[0035] Concentration gradient conditions (volume%) Time Eluent A Eluent B 0.0 minutes 100% 0% 10.0 minutes 100% 0% 15.0 minutes 95% 5% 20.0 minutes 95% 5% 22.0 minutes 92% 8% 50.0 minutes 92% 8% 52.0 minutes 10% 90% 60.0 minutes 10% 90% 60.1 minutes 100% 0% 70.0 minutes 100% 0%

[0036] 3-Caffeoylquinic acid: 5.3 min 5-Caffeoylquinic acid: 8.8 min 4-Caffeoylquinic acid: 11.6 min 3-Ferulacinic acid: 13.0 min 5-Ferulacinic acid: 19.9 min 4-Ferulacinic acid: 21.0 min 3,4-dicaffeoylquinic acid: 36.6 min 3,5-dicaffeoylquinic acid: 37.4 min 4,5-dicaffeoylquinic acid: 44.2 min From the area% determined here, the total content (mass%) of chlorogenic acids was calculated using 5-caffeoylquinic acid as a standard substance.

[0037] (4) Analysis of quercetin glycosides There is no particular limitation on the analysis of quercetin glycosides as long as it is a commonly known method, such as LC / MS. When the quercetin glycoside is isoquercitrin, the following analysis method can be used. Isoquercitrin analysis A 2 mL sample was collected, 20 mL of methanol was added, and ultrasonic extraction was performed for 5 minutes. The sample was then filtered through a filter (ADVANTEC Corporation, disposable membrane filter unit "DISMIC (registered trademark)", model number: 25AS045AS) and the volume was adjusted to 25 mL to obtain a sample solution. The sample solution was injected into a high-performance liquid chromatograph-tandem mass spectrometer and analyzed. The analysis conditions are as follows: Column: InertSustain C18, φ2.1 mm x 150 mm, particle size 3 μm (GL Sciences) Mobile phase: A mixture of water, acetonitrile, and acetic acid ·Flow rate: 0.2mL / min Column temperature: 40℃ Ionization method: Electrospray (negative ion detection mode) Measurement ions: m / z 463.0, 300.0

[0038] Examples 1 to 5 and Comparative Examples 1 to 2 The ingredients shown in Table 1 were mixed and dissolved in ion-exchanged water, and then the mixture was adjusted to a gas volume ratio (GV) of 4.5 with carbonated water cooled to 5°C. The mixture was then filled into heat- and pressure-resistant PET bottles to a total volume of 500 g to obtain each carbonated beverage. The resulting carbonated beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 1. None of the carbonated beverages produced spilled when opened.

[0039] [Sensory evaluation 1] A sensory test was conducted by four expert panelists on the "carbonation" and "mouthfeel" of the carbonated beverages obtained in each of the above Examples and Comparative Examples after recapture. The sensory test was conducted after each panelist agreed to use the following evaluation criteria for "carbonation" and "mouthfeel," with a score of 1 as the base. The average scores of the expert panelists were then calculated.

[0040] Carbonation evaluation criteria The evaluation was based on the stimulation of the bubbles bursting when drinking, and was given a score of "1" to "5" based on the following criteria. Rating 1: Weak carbonation 2: The carbonation is a little weak, but acceptable. 3: Moderate carbonation 4: Slightly strong carbonation 5: Strong carbonation

[0041] Evaluation criteria for mouthfeel The beers were evaluated based on the fine bubbles felt towards the end of the drink, and were scored from 1 to 5 according to the following criteria: Rating 1: Bad taste 2: The mouthfeel is a little rough, but acceptable 3: Slightly smooth 4: Smooth and smooth 5: Very smooth

[0042] [Table 1]

[0043] Examples 6 to 10 and Comparative Examples 3 to 4 Carbonated beverages were obtained in the same manner as in Example 1, except that the ingredients shown in Table 2 were blended. The resulting carbonated beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 2. None of the resulting carbonated beverages spilled over when opened.

[0044] [Sensory evaluation 2] A sensory test was conducted by four expert panelists on the "carbonation sensation" and "mouthfeel" of the carbonated beverages obtained in each of the above Examples and Comparative Examples after recapturing. The sensory test was rated on a 5-point scale, similar to Sensory Evaluation 1.

[0045] [Table 2]

[0046] Examples 11 to 12 and Comparative Examples 5 to 6 Carbonated beverages were obtained in the same manner as in Example 1, except that the ingredients shown in Table 3 were blended. The resulting carbonated beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 3. None of the resulting carbonated beverages spilled over when opened.

[0047] [Sensory evaluation 3] A sensory test was conducted by four expert panelists on the "carbonation sensation" and "mouthfeel" of the carbonated beverages obtained in each of the above Examples and Comparative Examples after recapturing. The sensory test was rated on a 5-point scale, similar to Sensory Evaluation 1.

[0048] [Table 3]

[0049] Examples 13 to 14 and Comparative Examples 7 to 8 Carbonated beverages were obtained in the same manner as in Example 1, except that the ingredients shown in Table 4 were blended. The resulting carbonated beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 4. None of the resulting carbonated beverages spilled over when opened.

[0050] [Sensory evaluation 4] A sensory test was conducted by four expert panelists on the "carbonation sensation" and "mouthfeel" of the carbonated beverages obtained in each of the above Examples and Comparative Examples after recapturing. The sensory test was rated on a 5-point scale, similar to Sensory Evaluation 1.

[0051] [Table 4]

[0052] Examples 15 to 19 and Comparative Examples 9 to 10 Carbonated beverages were obtained in the same manner as in Example 1, except that the ingredients shown in Table 5 were blended. The resulting carbonated beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 5. None of the resulting carbonated beverages spilled over when opened.

[0053] [Sensory evaluation 5] A sensory test was conducted by four expert panelists on the "carbonation sensation" and "mouthfeel" of the carbonated beverages obtained in each of the above Examples and Comparative Examples after recapturing. The sensory test was rated on a 5-point scale, similar to Sensory Evaluation 1.

[0054] [Table 5]

[0055] Examples 20 to 24 and Comparative Examples 11 to 12 Carbonated beverages were obtained in the same manner as in Example 1, except that the ingredients shown in Table 6 were blended. The resulting carbonated beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 6. None of the resulting carbonated beverages spilled over when opened.

[0056] [Sensory evaluation 6] A sensory test was conducted by four expert panelists on the "carbonation sensation" and "mouthfeel" of the carbonated beverages obtained in each of the above Examples and Comparative Examples after recapturing. The sensory test was rated on a 5-point scale, similar to Sensory Evaluation 1.

[0057] [Table 6]

[0058] Examples 25 to 26 and Comparative Examples 13 to 14 Carbonated beverages were obtained in the same manner as in Example 1, except that the ingredients shown in Table 7 were blended. The resulting carbonated beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 7. None of the resulting carbonated beverages spilled over when opened.

[0059] [Sensory evaluation 7] A sensory test was conducted by four expert panelists on the "carbonation sensation" and "mouthfeel" of the carbonated beverages obtained in each of the above Examples and Comparative Examples after recapturing. The sensory test was rated on a 5-point scale, similar to Sensory Evaluation 1.

[0060] [Table 7]

[0061] Examples 27 to 31 and Comparative Examples 15 to 16 Carbonated beverages were obtained in the same manner as in Example 1, except that the ingredients shown in Table 8 were blended. The resulting carbonated beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 8. None of the resulting carbonated beverages spilled over when opened.

[0062] [Sensory evaluation 8] A sensory test was conducted by four expert panelists on the "carbonation sensation" and "mouthfeel" of the carbonated beverages obtained in each of the above Examples and Comparative Examples after recapturing. The sensory test was rated on a 5-point scale, similar to Sensory Evaluation 1.

[0063] [Table 8]

[0064] Examples 32 to 37 and Comparative Examples 17 to 19 Carbonated beverages were obtained in the same manner as in Example 1, except that the ingredients shown in Table 9 were blended. The resulting carbonated beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 9. None of the resulting carbonated beverages spilled over when opened.

[0065] [Sensory evaluation 9] A sensory test was conducted by four expert panelists on the "carbonation sensation" and "mouthfeel" of the carbonated beverages obtained in each of the above Examples and Comparative Examples after recapturing. The sensory test was rated on a 5-point scale, similar to Sensory Evaluation 1.

[0066] [Table 9]

[0067] Tables 1 to 9 show that adding linalool to a nonionic surfactant with an HLB of 10 or less in a carbonated beverage enhances the carbonation sensation but also worsens the mouthfeel, whereas adding chlorogenic acids and / or quercetin glycosides results in a carbonated beverage with a good carbonation sensation and mouthfeel.

Claims

1. The following components (A), (B), and (C): (A) Linalool (B) Nonionic surfactants with an HLB of 10 or less (C) Chlorogenic acids 30 mass ppm or more A carbonated drink containing

2. 2. The carbonated beverage according to claim 1, wherein the mass ratio of component (A) to component (C) [(C) / (A)] is 5 to 50,000.

3. 2. The carbonated beverage according to claim 1, wherein the mass ratio of component (B) to component (C) [(C) / (B)] is 0.2 to 200,000.

4. The following components (A), (B), and (D): (A) Linalool (B) Nonionic surfactants with an HLB of 10 or less (D) Quercetin glycoside 8 ppm by mass or more A carbonated drink containing

5. The carbonated beverage according to claim 4, wherein the mass ratio of component (A) to component (D) [(D) / (A)] is 0.1 to 10,000.

6. 5. The carbonated beverage according to claim 4, wherein the mass ratio of component (B) to component (D) [(D) / (B)] is 0.01 to 5,000.

7. The carbonated beverage according to any one of claims 1 to 6, wherein the mass ratio of component (B) to component (A) [(A) / (B)] is 0.0001 to 1,000.

8. The carbonated drink according to any one of claims 1 to 6, wherein the content of component (A) is 0.001 to 30 ppm by mass.

9. The carbonated drink according to any one of claims 1 to 6, wherein the content of component (B) is 0.001 to 1,000 ppm by mass.

10. The carbonated drink according to any one of claims 1 to 6, comprising a glycerin fatty acid ester as component (B) in an amount of 0.001 to 1,000 ppm by mass.

11. The carbonated drink according to any one of claims 1 to 6, comprising as component (B) at least one selected from a sorbitan fatty acid ester and a sucrose fatty acid ester in an amount of 0.001 to 50 ppm by mass.

12. The carbonated drink according to any one of claims 1 to 6, which has a gas volume ratio (GV) of 1.5 or more.

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