Sparkling beverages having foam retention and method for improving foam retention in sparkling beverages

Abstract

To provide a novel sparkling beverage having foam retention and a method for improving foam retention.SOLUTION: According to the present invention, provided is a sparkling beverage containing Reb. D and Reb. M, wherein the content of Reb. D is 60 to 600 ppm, the content of Reb. M is 50 to 600 ppm, the total content of Reb. D and Reb. M is 110 ppm to 700 ppm, and (Reb. D content) / (Reb. M content) is 2.50 or less, and pH is 2.5 to 6.0.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a sparkling beverage having foam retention and a method for improving the foam retention in a sparkling beverage.The present invention further relates to the use of a combination of Reb.D and Reb.M for improving the foam retention of a sparkling beverage and a foam retention improver. [Background technology]

[0002] Sparkling drinks are enjoyed by a wide range of consumers. There are a wide variety of sparkling drinks currently on the market, all of which have characteristics such as providing visual enjoyment to the drinker due to the bubbles that appear when the container is opened or poured into a container such as a cup, and giving the drinker a refreshing feeling down the throat.

[0003] So far, effervescent beverages with foam retention have been reported. Patent Document 1 reports an aerated beverage with improved foam retention that contains one or more selected from proline and hesperidin sugar adducts and methylhesperidin. Patent Document 2 reports a beverage that contains water-soluble soybean polysaccharides. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2015-181361 A [Patent Document 2] JP 2016-129510 A Summary of the Invention [Problem to be solved by the invention]

[0005] In view of the above circumstances, there is currently a demand for novel sparkling beverages with foam retention and methods for improving foam retention. [Means for solving the problem]

[0006] The present inventors have unexpectedly found that by adding a predetermined amount of a sweet substance selected from the group consisting of Reb.D, Reb.M and combinations thereof to a sparkling beverage and adjusting the pH to a predetermined range, the foam retention of the sparkling beverage can be improved. The present invention is based on the above findings.

[0007] The present invention includes the following aspects. [1] Including Reb.D and Reb.M. The content of Reb.D is 60-600ppm. The content of Reb.M is 50 to 600 ppm. The total content of Reb.D and Reb.M is 110ppm to 700ppm. (Reb.D content) / (Reb.M content) is 2.50 or less, A fizzy drink with a pH of 2.5 to 6.0. [2] The carbonated beverage according to [1], wherein the Reb.D content is 60 to 300 ppm. [3] The carbonated beverage according to [1] or [2], having a pH of 2.5 to 4.0. [4] The sparkling beverage according to any one of [1] to [3], wherein the total content of Reb. D and Reb. M is 120 ppm to 600 ppm. [5] The sparkling beverage according to any one of [1] to [4], wherein the content of Reb.M is 200 ppm to 600 ppm. [6] The sparkling beverage according to any one of [1] to [5], further comprising one or more steviol glycosides selected from the group consisting of Reb.A, Reb.B, Reb.C, Reb.E, Reb.F, Reb.G, Reb.I, Reb.J, Reb.K, Reb.N, Reb.O, Reb.Q, Reb.R, dulcoside A, rubusoside, steviol monoside, steviolbioside and stevioside. [7] The sparkling beverage according to any one of [1] to [6], further comprising Reb.N, the Reb.N content being 50 ppm or less. [8] The sparkling beverage according to any one of [1] to [7], wherein the content of Reb. A is 0 to 100 ppm. [9] The sparkling beverage according to any one of [1] to [8], further comprising one or more sweeteners selected from the group consisting of sucrose, high fructose corn syrup, erythritol, mogroside V, corn syrup, aspartame, sucralose, acesulfame potassium, saccharin, and xylitol.

[10] The sparkling beverage according to any one of [1] to [9], having a Brix of 5 to 13 calculated on a sucrose basis.

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

[10] , having an alcohol content of less than 0.05 v / v%.

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

[11] , which is an orange-flavored, lemon-flavored, lime-flavored, grape-flavored, ginger ale-flavored, black currant-flavored, or cola-flavored beverage.

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

[12] , comprising one or more selected from the group consisting of caramel, cinnamaldehyde, phosphoric acid, vanilla and caffeine.

[14] The sparkling beverage according to any one of [1] to

[13] , which has a foam retention time of 20 seconds to 80 seconds.

[15] The carbonated beverage according to [1] or [2], having a pH of 3.5 to 4.5.

[16] A method for improving foam retention in a sparkling beverage, the method comprising a step of preparing a sparkling beverage containing Reb.D and Reb.M, the Reb.D content being 60 to 600 ppm, the Reb.M content being 50 to 600 ppm, the total content of Reb.D and Reb.M being 110 ppm to 700 ppm, and the (Reb.D content) / (Reb.M content) being 2.50 or less.

[17] Use of a combination of Reb. D and Reb. M to improve the foam retention of a sparkling beverage.

[18] The use according to

[17] , wherein the foam is stabilized for at least 20 seconds.

[19] A foam retention improver comprising a combination of Reb.D and Reb.M.

[20] A carbonated beverage containing 100-600 ppm of Reb.D and having a pH of 2.5-6.0. [twenty one] The carbonated beverage according to

[20] , wherein the content of Reb. A is 0 to 100 ppm. [twenty two] The carbonated beverage according to

[20] or

[21] , further comprising Reb.N, the Reb.N content being 50 ppm or less. [twenty three] The sparkling beverage according to any one of

[20] to

[22] , wherein the Reb.D content is 300 to 600 ppm. [twenty four] A carbonated beverage comprising Reb.D and Reb.M, the Reb.M content being 100-600 ppm, the Reb.D content being 0.1-55 ppm, and the pH being 2.5-6.0. Effect of the Invention

[0008] According to the present invention, it is possible to provide a sparkling beverage having foam retention and a method for improving the foam retention in a sparkling beverage. [Brief description of the drawings]

[0009] [Figure 1] Photographs of the equipment used in the foam retention test. (a) shows a 500 ml measuring cylinder, and (b) shows a funnel. [Diagram 2] FIG. 2 is a schematic diagram showing the foam retention test procedure. [Diagram 3] 1 is a graph showing the results of foam retention tests at various Reb.D and Reb.M concentrations and pH. [Figure 4]1 is a graph showing the results of foam retention tests at various Reb.D and Reb.M concentrations and pH. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention will be described in detail below. The following embodiments are illustrative for explaining the present invention, and are not intended to limit the present invention to these embodiments. The present invention can be implemented 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 incorporated herein by reference.

[0011] As used herein, "rebaudioside" and "Reb." have the same meaning, and both mean "rebaudioside." Similarly, as used herein, "dulcoside" has the same meaning, and both mean "dulcoside."

[0012] In this specification, unless otherwise specified, "ppm" means "ppm by mass." In addition, since the specific gravity of a typical sparkling beverage is 1, "ppm by mass" can be considered to be the same as "mg / L."

[0013] 1. Sparkling beverages with foam retention As described above, the inventors unexpectedly obtained a sparkling beverage having foam retention by adding a predetermined amount of a sweet substance selected from the group consisting of Reb.D, Reb.M and combinations thereof to the sparkling beverage and adjusting the pH to a predetermined range. Thus, the sparkling beverage of one aspect of the present invention is a sparkling beverage containing Reb.D and Reb.M, with a Reb.D content of 60-600 ppm, a Reb.M content of 50-600 ppm, a total content of Reb.D and Reb.M of 110 ppm-700 ppm, Reb.D / Reb.M of 2.50 or less, and a pH of 2.5-6.0. The sparkling beverage of another aspect of the present invention is a sparkling beverage containing Reb.D at 100-600 ppm and a pH of 2.5-6.0. A sparkling beverage according to still another embodiment of the present invention contains Reb.D and Reb.M, the Reb.M content is 100 to 600 ppm, the Reb.D content is 0.1 to 55 ppm, and the pH is 2.5 to 6.0.

[0014] In this specification, a "sparkling beverage" is a beverage that generates foam, and includes, for example, a beverage that forms a layer of foam on the liquid surface of the beverage when poured into a container. In this specification, foam that generates in a beverage is referred to as "bubbles," and foam that forms on the liquid surface of the beverage is sometimes referred to as "foam." In addition, in this specification, "having foam retention" means that the foam is maintained, and "improved foam retention" means that the foam is improved so that it is maintained for a longer period of time.

[0015] An example of the sparkling beverage of the present invention is a carbonated beverage. A carbonated beverage is a beverage containing carbon dioxide gas, and examples of such carbon dioxide gas include carbon dioxide gas that is separately injected into the beverage and carbon dioxide gas generated by fermenting a part of the raw materials. Carbonated beverages are not particularly limited, but include soft drinks, non-alcoholic beverages, alcoholic beverages, etc. Specific examples include, but are not limited to, sparkling beverages, cola, diet cola, ginger ale, cider, fruit juice flavored carbonated beverages, and carbonated water with a fruit juice flavor.

[0016] The sparkling beverage according to one embodiment of the present invention contains Reb.D and Reb.M. In this specification, "containing Reb.D and Reb.M" is not limited to the case where Reb.D and Reb.M are added to the beverage as a mixture, but also includes the case where Reb.D and Reb.M are added to the beverage separately. That is, examples of the case where Reb.D and Reb.M are added to the sparkling beverage include the case where a sweet substance extracted from a stevia plant and containing both Reb.D and Reb.M is added to the beverage, the case where a sweet composition containing a mixture of purified products of Reb.D and Reb.M is added to the beverage, and the case where the purified products are added separately to the beverage.

[0017] The content of Reb. D in the sparkling beverage according to one embodiment of the present invention is 60 to 600 ppm. In another embodiment of the present invention, the content of Reb. D in the carbonated beverage is 70 to 600 ppm, 80 to 600 ppm, 90 to 600 ppm, 100 to 600 ppm, 110 to 590 ppm, 120 to 580 ppm, 130 to 570 ppm, 140 to 560 ppm, 150 to 550 ppm, 160 to 540 ppm, 170 to 530 ppm, 180 to 520 ppm, 190 to 510 ppm, 200 to 500 ppm, 210 to 490 ppm, 220 to 480 ppm, 230 to 470 ppm, 240 to 460 ppm, 250 to 450 ppm, 260 to 440 ppm, 270 to 430 ppm, 280 to 420 ppm, 290 to 410 ppm, or ppm, 300 to 400 ppm, 300 to 350 ppm, 300 to 600 ppm, 310 to 590 ppm, 320 to 580 ppm, 330 to 570 ppm, 340 to 560 ppm, 350 to 550 ppm, 360 to 540 ppm, 370 to 530 ppm, 380 to 520 ppm, 390 to 510 ppm, 400 to 500 ppm, 380 to 520 ppm, 115 to 500 ppm, 120 to 470 ppm, 150 to 450 ppm, 180 to 420 ppm, 200 to 400 ppm, 220 to 380 ppm, 250 to 350 ppm, 250 to 500 ppm, 280 to 480 ppm, or 300 to 450 ppm. Reb.D has a natural sweetness similar to that of sucrose, and within the above range, it can impart a preferred sweetness to a beverage while providing a foam-retaining effect. The content of Reb.D in a beverage may be calculated from the amount of the raw material added, or may be measured using a known analytical method such as liquid chromatography.

[0018] The content of Reb. M in the sparkling beverage according to one embodiment of the present invention is 50 to 600 ppm. In another embodiment of the present invention, the content of Reb.M in the carbonated beverage is 60 to 600 ppm, 70 to 600 ppm, 80 to 600 ppm, 90 to 600 ppm, 100 to 600 ppm, 110 to 590 ppm, 120 to 580 ppm, 130 to 570 ppm, 140 to 560 ppm, 150 to 550 ppm, 160 to 540 ppm, 170 to 530 ppm, 180 to 520 ppm, 190 to 510 ppm, 200 to 500 ppm, 210 to 490 ppm, 220 to 480 ppm, 230 to 470 ppm, 240 to 460 ppm, 250 to 450 ppm, 260 to 440 ppm, 270 to 430 ppm, 280 to 290 ppm, 300 to 310 ppm, 320 to 330 ppm, 340 to 350 ppm, 350 to 360 ppm, 370 to 380 ppm, 380 to 390 ppm, 390 to 400 ppm, 400 to 410 ppm, 420 to 430 ppm, 440 to 450 ppm, 460 to 470 ppm, 480 to 490 ppm, 490 to 500 ppm, 500 to 500 ppm, 510 to 520 ppm, 520 to 530 ppm, 530 to 540 ppm, 540 to 550 ppm, 550 to 560 ppm, 560 to 570 ppm, 570 to 580 ppm, 580 to 590 ppm It may be 80 to 420 ppm, 290 to 410 ppm, 300 to 400 ppm, 300 to 350 ppm, 300 to 600 ppm, 310 to 590 ppm, 320 to 580 ppm, 330 to 570 ppm, 340 to 560 ppm, 350 to 550 ppm, 360 to 540 ppm, 370 to 530 ppm, 380 to 520 ppm, 60 to 300 ppm, 100 to 600 ppm, 120 to 570 ppm, 150 to 550 ppm, 180 to 520 ppm, 200 to 600 ppm, 220 to 480 ppm, 250 to 450 ppm, 250 to 600 ppm, 280 to 580 ppm, or 300 to 550 ppm. Reb.M has a natural sweetness similar to that of sucrose, and within the above range, it can impart a preferred sweetness to a beverage while providing a foam-retaining effect. The content of Reb.M in a beverage may be calculated from the amount of the raw material added, or may be measured using a known analytical method such as liquid chromatography.

[0019] The total content of Reb.D and Reb.M in the sparkling beverage according to one embodiment of the present invention is 110 to 700 ppm. In other embodiments of the present invention, the total content of Reb.D and Reb.M in the sparkling beverage is 110 to 680 ppm, 110 to 660 ppm, 110 to 640 ppm, 110 to 620 ppm, 110 to 600 ppm, 110 to 590 ppm, 120 to 580 ppm, 120 to 600 ppm, 130 to 570 ppm, 140 to 560 ppm, 150 to 550 ppm, 160 to 540 ppm, 170 to 530 ppm, 180 to 520 ppm, 190 to 510 ppm, 200 to 500 ppm, 210 to 490 ppm, 220 to 480 ppm, 230 to 590 ppm, 240 to 580 ppm, 250 to 590 ppm, 260 to 590 ppm, 270 to 590 ppm, 280 to 590 ppm, 300 to 590 ppm, 310 to 490 ppm, 320 to 480 ppm, 330 to 590 ppm, 340 to 590 ppm, 350 to 590 ppm, 360 to 590 ppm, 370 to 490 ppm, 380 to 490 ppm, 390 to 500 ppm, 400 to 500 ppm, 410 to 500 ppm, 420 to 500 ppm, 430 to 500 ppm, 440 to 510 ppm, 450 to 500 ppm, 460 to It may be 30 to 470 ppm, 240 to 460 ppm, 250 to 450 ppm, 260 to 440 ppm, 270 to 430 ppm, 280 to 420 ppm, 290 to 410 ppm, 300 to 400 ppm, 300 to 400 ppm, 300 to 600 ppm, 310 to 590 ppm, 320 to 580 ppm, 330 to 570 ppm, 340 to 560 ppm, 350 to 550 ppm, 360 to 540 ppm, 370 to 530 ppm, 380 to 520 ppm, 390 to 510 ppm, 400 to 500 ppm, or 380 to 520 ppm.

[0020] In one embodiment of the present invention, the ratio of (Reb.D content) / (Reb.M content), i.e., the ratio of the Reb.D content to the Reb.M content, is 2.50 or less in the sparkling beverage of the present invention. This means that the amount of Reb.D contained in the sparkling beverage of the present invention is 2.50 times or less than the amount of Reb.M. For example, when the Reb.M content is 100 ppm, the Reb.D content is 250 ppm or less. In another embodiment of the present invention, the (Reb.D content) / (Reb.M content) in the sparkling beverage may be 2.40 or less, 2.30 or less, 2.20 or less, 2.10 or less, 2.00 or less, 1.90 or less, 1.80 or less, 1.70 or less, 1.60 or less, 1.50 or less, 1.40 or less, 1.30 or less, 1.20 or less, 1.10 or less, 1.00 or less, 0.90 or less, 0.80 or less, 0.70 or less, 0.60 or less, 0.50 or less, 0.40 or less, 0.30 or less, 0.20 or less, or 0.10 or less, with the lower limit being 0. 01 or more, 0.05 or more, 0.10 or more, 0.20 or more, 0.30 or more, 0.40 or more, 0.50 or more, 0.60 or more, 0.70 or more, 0.80 or more, 0.90 or more, 1.10 or more, 1.20 or more, 1.30 or more, 1.40 or more, 1.50 or more, 1.60 or more, 1.70 or more, 1.80 or more, or 1.90 or more, and the numerical range may be 0.01 to 2.50, 0.05 to 2.40, 0.10 to 2.20, 0.20 to 2.10, 0.30 to 2.00, 0.40 to 1.90, or 0.50 to 1.80.

[0021] A sparkling beverage according to another embodiment of the present invention contains 100 to 600 ppm of Reb. D and has a pH of 2.5 to 6.0. The content of Reb.D is 110~590ppm, 120~580ppm, 130~570ppm, 140~560ppm, 150~550ppm, 160~540ppm, 170~530ppm, 180~520ppm, 190~510ppm, 200~500ppm, 210~490ppm, 220~480ppm, 230~470ppm, 240~460ppm, 250~450ppm, 260~440ppm, 270~430ppm, 280~420ppm, 290~410ppm, 300~400ppm, 300~350ppm, 300~60 0 ppm, 310 to 590 ppm, 320 to 580 ppm, 330 to 570 ppm, 340 to 560 ppm, 350 to 550 ppm, 360 to 540 ppm, 370 to 530 ppm, 380 to 520 ppm, 390 to 510 ppm, 400 to 500 ppm, or 380 to 520 ppm, 115 to 500 ppm, 120 to 470 ppm, 150 to 450 ppm, 180 to 420 ppm, 200 to 400 ppm, 220 to 380 ppm, 250 to 350 ppm, 250 to 500 ppm, 280 to 480 ppm, or 300 to 450 ppm. A carbonated beverage according to one embodiment of the present invention contains 100 to 600 ppm of Reb. D and has a pH of 2.5 to 6.0, and may further contain 0.1 to 100 ppm, 0.2 to 100 ppm, 0.4 to 100 ppm, 0.6 to 100 ppm, 0.8 to 100 ppm, 1.0 to 90 ppm, 2.0 to 80 ppm, 5.0 to 70 ppm, or 10 to 60 ppm of Reb. M.

[0022] A sparkling beverage according to still another embodiment of the present invention contains Reb.D and Reb.M, and has a Reb.M content of 100 to 600 ppm, a Reb.D content of 0.1 to 55 ppm, and a pH of 2.5 to 6.0. The Reb.M content is 110 to 590 ppm, 120 to 580 ppm, 130 to 570 ppm, 140 to 560 ppm, 150 to 550 ppm, 160 to 540 ppm, 170 to 530 ppm, 180 to 520 ppm, 190 to 510 ppm, 200 to 500 ppm, 210 to 490 ppm, 220 to 480 ppm, 230 to 470 ppm, and the like. pm, 240~460ppm, 250~450ppm, 260~440ppm, 270~430ppm, 280~420ppm, 290~410ppm, 300~400 ppm, 300~350ppm, 300~600ppm, 310~590ppm, 320~580ppm, 330~570ppm, 340~560ppm, 350~55 0ppm, 360~540ppm, 370~530ppm, 380~520ppm, 390~510ppm, 400~500ppm or, 380~520ppm, 115~500ppm, 120~470ppm, 150~450ppm, 180~420ppm, 200~400ppm, 220~380ppm, 250~350ppm, The content of Reb. D may be 0.1 to 50 ppm, 0.2 to 50 ppm, 0.4 to 50 ppm, 0.6 to 50 ppm, 0.8 to 50 ppm, 1.0 to 50 ppm, 2.0 to 45 ppm, 5.0 to 40 ppm, or 10 to 40 ppm.

[0023] The Reb.D used in the sparkling beverage of the present invention is not particularly limited, and may be a plant-derived product, a chemically synthesized product, or a biosynthetic product. For example, it may be isolated and purified from a plant body containing a large amount of Reb.D, or may be obtained by chemical synthesis or biosynthesis. In addition, the Reb.D used in the sparkling beverage of the present invention does not have to be 100% pure, and may be a mixture with other steviol glycosides. In one embodiment of the present invention, Reb.D is a purified product of stevia extract, and steviol glycosides other than Reb.D may also be contained in the purified product. Alternatively, Reb.D may be obtained by decomposing Reb.M.

[0024] The Reb.M used in the sparkling beverage of the present invention is not particularly limited, and may be a plant-derived product, a chemically synthesized product, or a biosynthetic product. For example, it may be isolated and purified from a plant body containing a large amount of Reb.M, or may be obtained by chemical synthesis or biosynthesis. In addition, the Reb.M used in the sparkling beverage of the present invention does not have to be 100% pure, and may be a mixture with other steviol glycosides. In one embodiment of the present invention, Reb.M is a purified stevia extract, and steviol glycosides other than Reb.M may also be contained in the purified product.

[0025] The pH of the sparkling beverage according to one embodiment of the present invention is 2.5 to 6.0. By setting the pH within this range, the foam retention is well maintained. If the pH is 2.0 or less, the beverage may have too strong acidity, and if the pH is more than 6.0, the refreshing aftertaste may be lost. The pH of the sparkling beverage according to another embodiment of the present invention is 2.5 to 4.0. By setting the pH within this range, the generation of microorganisms during storage can be suppressed and a refreshing taste can be provided. In another embodiment of the present invention, the pH of the sparkling beverage may be 3.0 to 4.5, 2.6 to 3.9, 2.7 to 3.8, 2.8 to 3.7, 2.9 to 3.6, or 3.0 to 3.5. In the case of a beverage having a pH of more than 4.0, microbial spoilage during storage can be suppressed by carrying out a filling and sealing process in a sterile environment.

[0026] The sparkling beverage according to one embodiment of the present invention may contain other steviol glycosides other than Reb.D and M. The other steviol glycosides are not particularly limited, but in one embodiment of the present invention, the sparkling beverage of the present invention further contains one or more steviol glycosides selected from the group consisting of Reb.A, Reb.B, Reb.C, Reb.E, Reb.F, Reb.G, Reb.I, Reb.J, Reb.K, Reb.N, Reb.O, Reb.Q, Reb.R, dulcoside A, rubusoside, steviolmonoside, steviolbioside and stevioside.

[0027] In one embodiment of the present invention, the content of Reb. A is 0 to 100 ppm, 1 to 100 ppm, 1 to 60 ppm, 1 to 50 ppm, 1 to 40 ppm, 1 to 30 ppm, 1 to 20 ppm, 1 to 10 ppm, or 1 to 5 ppm.

[0028] In one embodiment of the present invention, the content of Reb. B is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, 1 to 30 ppm, or 1 to 10 ppm.

[0029] In one embodiment of the present invention, the content of Reb.C is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, 1 to 30 ppm, or 1 to 10 ppm.

[0030] In one embodiment of the present invention, the content of Reb.E is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, or 1 to 30 ppm.

[0031] In one embodiment of the present invention, the content of Reb. F is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, or 1 to 30 ppm.

[0032] In one embodiment of the present invention, the content of Reb.G is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, or 1 to 30 ppm.

[0033] In one embodiment of the present invention, the content of Reb. I is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, or 1 to 30 ppm.

[0034] In one embodiment of the present invention, the content of Reb. J is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, or 1 to 30 ppm.

[0035] In one embodiment of the present invention, the content of Reb.K is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, or 1 to 30 ppm.

[0036] In one embodiment of the present invention, the content of Reb.N is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, or 1 to 30 ppm.

[0037] In one embodiment of the present invention, the content of Reb.O is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, or 1 to 30 ppm.

[0038] In one embodiment of the present invention, the content of Reb.Q is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, or 1 to 30 ppm.

[0039] In one embodiment of the present invention, the content of Reb. R is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, or 1 to 30 ppm.

[0040] In one embodiment of the present invention, the content of dulcoside A is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, or 1 to 30 ppm.

[0041] In one embodiment of the present invention, the content of rubusoside is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, or 1 to 30 ppm.

[0042] In one embodiment of the present invention, the content of steviol monoside is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, or 1 to 30 ppm.

[0043] In one embodiment of the present invention, the content of steviolbioside is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, or 1 to 30 ppm.

[0044] In one embodiment of the present invention, the content of stevioside is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, or 1 to 30 ppm.

[0045] In another embodiment of the present invention, the sparkling beverage of the present invention further contains Reb.N, and the content of the Reb.N is 50 ppm or less. In this embodiment, the content of Reb.N is more than 0 ppm and 50 ppm or less. The content of Reb.N may be 0.1 to 50 ppm, 0.5 to 40 ppm, 1.0 to 30 ppm, 1.5 to 25 ppm, 2.0 to 20 ppm, 2.5 to 15 ppm, or 3.0 to 10 ppm.

[0046] In another embodiment of the present invention, the content of Reb. A in the sparkling beverage of the present invention is 0 to 100 ppm. By limiting the content of Reb. A to this range, the influence of the bitterness of Reb. A can be suppressed while improving the foam retention. The content of Reb. A may be 0.01 ppm to 95 ppm, 0.1 ppm to 90 ppm, 1 ppm to 85 ppm, 2 ppm to 80 ppm, 4 ppm to 75 ppm, 6 ppm to 70 ppm, 8 ppm to 65 ppm, 10 ppm to 60 ppm, 12 ppm to 55 ppm, or 14 ppm to 50 ppm.

[0047] In another embodiment of the present invention, the sparkling beverage of the present invention may contain a sweetener other than steviol glycoside. Such sweeteners are not particularly limited, and may further contain one or more sweeteners selected from the group consisting of sucrose, high fructose glucose liquid sugar, erythritol, mogroside V, corn syrup, aspartame (also called L-phenylalanine compound), sucralose, acesulfame potassium, saccharin and xylitol. Among them, from the viewpoint of refreshingness, ease of drinking, natural taste, and imparting a moderate richness, it is preferable to use a natural sweetener, and in particular, high fructose glucose liquid sugar, sucrose, and corn syrup are preferably used. These sweetening components may be used alone or in combination. These sweeteners may be contained in the beverage in an amount, calculated as Brix, of 5.0 or less, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, or 0.5 or less, and the lower limit may be 0.1 or more.

[0048] The gas pressure of the sparkling beverage of the present invention is not particularly limited, but is preferably 2.2 kgf / cm 2 ~4.0kgf / cm 2 In another embodiment of the present invention, the gas pressure of the carbonated beverage may be 2.2 kgf / cm 2 ~3.5kgf / cm 2 , 2.2kgf / cm 2 ~3.3kgf / cm 2 , 2.2kgf / cm 2 ~3.2kgf / cm 2 , 2.3kgf / cm 2 ~4.0kgf / cm 2 , 2.3kgf / cm 2 ~3.5kgf / cm 2 , 2.3kgf / cm 2 ~3.2kgf / cm 2 , 3.0kgf / cm 2 ~4.0kgf / cm 2 , 3.0kgf / cm 2 ~3.5kgf / cm 2 The gas content in a sparkling beverage can be specified by gas pressure. In this specification, unless otherwise specified, the term "gas pressure" refers to the gas pressure of the carbon dioxide gas in the beverage after the liquid temperature of the sparkling beverage in the container is adjusted to 20°C and the air in the head space is then released to the atmosphere (sniffed). Therefore, the sparkling beverage of the present invention can be packaged in a container. The container can be of any shape and material, and may be, for example, a glass bottle, a can, a barrel, or a plastic bottle. The gas pressure can be measured by fixing a beverage with a liquid temperature of 20°C to an internal gas pressure gauge, opening the internal gas pressure gauge stopcock once to release the carbon dioxide gas in the head space by opening the stopcock, closing the stopcock again, and swinging the internal gas pressure gauge to read the value when the pointer reaches a certain position. In this specification, unless otherwise specified, the gas pressure of a sparkling beverage is measured using this method. In one embodiment of the present invention, the pH of the carbonated beverage of the present invention is 2.5 to 3.0 and the gas pressure is 2.3 kgf / cm 2 ~3.2kgf / cm 2 It is.

[0049] The Brix of the sparkling beverage of the present invention in terms of sucrose is not particularly limited, but is preferably 3 to 15, more preferably 5 to 13, and even more preferably 7 to 11. Here, Brix can be calculated from the sweetness of each sweetener such as steviol glycoside relative to sucrose (sucrose) and the content of each sweetener. Reb.A is 300 times sweeter, Reb.D is 250 times sweeter, Reb.M is 250 times sweeter, and Reb.N is 230 to 240 times sweeter than sucrose. Therefore, the amount of steviol glycoside corresponding to Brix 1 can be calculated as 33.3 ppm for Reb.A, 40.0 ppm for Reb.D (as well as Reb.M), and 41.7 to 43.5 ppm for Reb.N. In the same manner, Brix can be calculated for other steviol glycosides and sweeteners other than steviol glycosides. For example, acesulfame potassium is about 200 times sweeter than sucrose, sucralose is about 600, and aspartame is about 180. The relative ratio of the sweetness of various sweeteners to the sweetness of sucrose (1) can be obtained from a known sugar sweetness conversion table (for example, page 11 of the "Beverage Terminology Dictionary" published by Beverage Japan Co., Ltd.).

[0050] The sparkling beverage of the present invention may contain alcohol. An alcoholic beverage is a beverage containing alcohol, and alcohol here means ethyl alcohol (ethanol) unless otherwise specified. The alcoholic beverage of the present invention may be of any type as long as it contains alcohol. It may be a beverage with an alcohol content of 0.05 to 40 v / v%, such as beer, happoshu, chuhai, or cocktail, or a beverage with an alcohol content of less than 0.05 v / v%, such as non-alcoholic beer, chuhai-flavored beverage, or soft drink. The sparkling beverage of the present invention preferably has an alcohol content of less than 0.05 v / v%, and more preferably 0.00 v / v%. In this specification, the alcohol content is expressed as a percentage based on volume / volume (v / v%). The alcohol content of a beverage can be measured by any known method, for example, by a vibration type density meter.

[0051] The flavor of the sparkling beverage of the present invention is not particularly limited and can be adjusted to various flavors. For example, the sparkling beverage of the present invention may be an orange-flavored, lemon-flavored, lime-flavored, grape-flavored, ginger ale-flavored, blackcurrant-flavored, or cola-flavored beverage. The flavor of the sparkling beverage of the present invention can be adjusted by adding ingredients approved as food additives, such as fruit juice, acidulants, flavorings, plant extracts, dairy products, and other flavors, or ingredients that have been used in food for a long time and are generally recognized as safe even if not approved. In one embodiment of the present invention, the sparkling beverage of the present invention is not a beer-flavored beverage.

[0052] The sparkling beverage of the present invention may further contain one or more selected from the group consisting of caramel, cinnamaldehyde, phosphoric acid, vanilla, and caffeine. The inclusion of these ingredients can further improve the foam retention. Here, the caffeine may be in the form of a refined product (refined product with a caffeine content of 98.5% or more) that can be used as a food additive, a crude product (caffeine content of 50 to 98.5%) that can be used as a food, or an extract or concentrate of a plant containing caffeine (tea leaves, cola fruit, coffee beans, guarana, etc.). In one embodiment of the present invention, the caffeine content of the sparkling beverage may be 1 to 200 ppm. The caffeine content may be quantified by any method, but for example, the sparkling beverage may be filtered through a membrane filter (ADVANTEC, cellulose acetate membrane 0.45 μm) and the sample may be subjected to high performance liquid chromatography (HPLC).

[0053] In another embodiment, the sparkling beverage of the present invention may contain cinnamaldehyde. 6 H 5Cinnamaldehyde (CH=CH-CHO, molecular weight 132.16) is a type of aromatic aldehyde known as a cinnamon aroma component, and is available as a flavoring preparation. In one aspect of the present invention, the sparkling beverage can contain cinnamaldehyde in a specific range of amount. For example, the content of cinnamaldehyde in the sparkling beverage of the present invention can be 0.5 to 50 ppm, preferably 0.5 to 32 ppm, or 1.0 to 20 ppm. The amount of cinnamaldehyde can be quantified, for example, by a method using gas chromatography, a mass spectrometer, or the like.

[0054] In yet another embodiment, the sparkling beverage of the present invention may contain caramel (or caramel color). Here, a known caramel color suitable for consumption may be used as the caramel. For example, a product obtained by heat-treating an edible carbohydrate such as sugar or glucose, or a product obtained by heat-treating an edible carbohydrate by adding an acid or alkali may be used. In addition, sugars contained in fruit juice or vegetable juice may be caramelized and used. In this case, the sugars can be caramelized by heat treatment or treatment with an acid or alkali. The sparkling beverage of the present invention may contain a caramel color in a specific range.

[0055] In another embodiment of the present invention, the carbonated beverage of the present invention is substantially free of caramel (or caramel color). By being substantially free of caramel, coloring of the beverage can be suppressed. In this specification, "substantially free of caramel" includes the case where a small amount of caramel is contained as an impurity so that the color of the carbonated beverage is not affected.

[0056] The sparkling beverage of the present invention has a stabilized foam. For example, the foam generated when the sparkling beverage of the present invention is poured into a container is maintained for a longer period of time than that of a general sparkling beverage. The foam retention of a sparkling beverage can be evaluated as follows. A sweet substance selected from the group consisting of Reb.D and Reb.M and combinations thereof and an optional additive are added to a test solution whose pH has been adjusted with phosphoric acid, and the gas pressure is adjusted using carbon dioxide gas. After sealing the container (e.g., a 100 ml glass bottle) containing the obtained sample, the container is opened, and the sample in the container is poured into a 500 ml graduated cylinder with a funnel on the top at a rate of 100 ml / 2 seconds, running down the funnel wall. The scale on the surface of the rising foam is read, and this is taken as the liquid level (ml) at the start of the test. The equipment used in the test and an overview of the test are shown in Figures 1 and 2, respectively. The liquid level is checked at predetermined intervals, and the time until the liquid level reaches 100 ml (i.e., until all the bubbles (foam) on the liquid level disappear) is measured and recorded. If the foam disappears quickly, a 200 mL graduated cylinder may be used instead of the 500 mL graduated cylinder.

[0057] The foam retention time of the sparkling beverage of the present invention is preferably 20 seconds or more when measured by the above-mentioned method. In one aspect of the present invention, the foam retention time of the sparkling beverage is 20 to 80 seconds, preferably 30 to 80 seconds, and more preferably 35 to 80 seconds.

[0058] The sparkling beverage of the present invention may be prepared as a packaged beverage that has been heat sterilized and packed in a container. The container is not particularly limited, and examples thereof include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, bottles, and the like. When heat sterilization is performed, the type is not particularly limited, and it can be performed using a conventional method such as 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 85 to 120°C, for 10 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.

[0059] The energy (total energy content) of the beverage of the present invention is not particularly limited, and may be, for example, 0 to 50 Kcal / 100 ml, 0 to 45 Kcal / 100 ml, 0 to 40 Kcal / 100 ml, 0 to 35 Kcal / 100 ml, 0 to 30 Kcal / 100 ml, 0 to 24 Kcal / 100 ml, 0 to 22 Kcal / 100 ml, 0 to 20 Kcal / 100 ml, 0 to 15 Kcal / 100 ml, 0 to 10 Kcal / 100 ml, 0 ~5Kcal / 100ml, 0.1~50Kcal / 100ml, 0.1~45Kcal / 100ml, 0.1~40Kcal / 100ml, 0.1~35Kcal / 100ml, 0.1~30Kcal / 100ml, 0.1~24Kcal / 100ml, 0.1~22Kcal / 100ml, 0.1~20Kcal / 100ml, 0.1~15Kcal / 100ml, 0.1~10Kcal / 100ml, 0.1~5Kcal / 100ml, 1~50Kcal / 100ml, 1~45Kcal / 100ml, 1~40Kcal / 100ml, 1~35Kcal / 100ml, 1~30Kcal / 100ml, 1~ 24Kcal / 100ml, 1~22Kcal / 100ml, 1~20Kcal / 100ml, 1~15Kcal / 100ml, 1~10Kcal / 100ml, 1~5Kcal / 100ml, 5~50K cal / 100ml, 5~45Kcal / 100ml, 5~40Kcal / 100ml, 5~35Kcal / 100ml, 5~30Kcal / 100ml, 5~24Kcal / 100ml, 5~20Kca l / 100ml, 5~15Kcal / 100ml, 5~10Kcal / 100ml, 10~50Kcal / 100ml, 10~45Kcal / 100ml, 10~40Kcal / 100ml, 10~35K cal / 100ml, 10~30Kcal / 100ml, 10~24Kcal / 100ml, 10~20Kcal / 100ml, 10~15Kcal / 100ml, 15~50Kcal / 100ml, 1 5~45Kcal / 100ml, 15~40Kcal / 100ml, 15~35Kcal / 100ml, 15~30Kcal / 100ml, 15~24Kcal / 100ml, 15~20Kcal / 100 ml, 20~50Kcal / 100ml, 20~45Kcal / 100ml, 20~40Kcal / 100ml, 20~35Kcal / 100ml, 20~30Kcal / 100ml, 20~24Kcal / 100ml, 24~50Kcal / 100ml, 24~45Kcal / 100ml, 24~40Kcal / 100ml, 24~35Kcal / 100ml, 24~30Kcal / 100ml.

[0060] The method for producing the sparkling beverage of the present invention is not particularly limited, and the sparkling beverage of the present invention can be produced by a conventional method for producing a sparkling beverage. For example, a syrup containing the components contained in the sparkling beverage of the present invention may be prepared by concentrating the components, and adding sparkling drinking water to adjust the concentration to a predetermined level, or a sparkling beverage may be prepared by adding non-sparkling drinking water and then supplying carbon dioxide gas. Alternatively, the sparkling beverage of the present invention may be prepared by adding a predetermined component directly to the sparkling beverage without preparing the above-mentioned syrup.

[0061] 2. Method for improving foam retention in sparkling beverages In a second aspect, the present invention provides a method for improving foam retention in a sparkling beverage. The method for improving foam retention in a sparkling beverage of the present invention includes the step of preparing a sparkling beverage containing Reb.D and Reb.M, the Reb.D content being 60 to 600 ppm, the Reb.M content being 50 to 600 ppm, the total content of Reb.D and Reb.M being 110 ppm to 700 ppm, and the (Reb.D content) / (Reb.M content) being 2.50 or less. In this specification, "a process for preparing a sparkling beverage containing Reb.D and Reb.M, wherein the Reb.D content is 60 to 600 ppm, the Reb.M content is 50 to 600 ppm, the total content of Reb.D and Reb.M is 110 ppm to 700 ppm, and (Reb.D content) / (Reb.M content) is 2.50 or less" refers to a process for adding Reb.D and Reb.M to a sparkling beverage and adjusting the Reb.D content to 60 to 600 ppm, the Reb.M content to 50 to 600 ppm, the total content of Reb.D and Reb.M to 110 ppm to 700 ppm, and (Reb.D content) / (Reb.M content) to 2.50 or less, and the method for adding a predetermined amount of sweet substance is not particularly limited. Therefore, Reb. D and Reb. M may be blended in advance as ingredients when producing the sparkling beverage, or may be added separately after the production of the sparkling beverage, or may be generated by decomposition or the like from the blended ingredients.

[0062] The method for improving foam retention of the present invention may include other steps in addition to the steps described above. In one embodiment of the present invention, the method may include a step of adjusting the pH of the sparkling beverage to 2.5 to 6.0 or 2.5 to 4.0, or a step of adjusting the gas pressure, before or after a step of preparing a sparkling beverage containing Reb.D and Reb.M, the Reb.D content is 60 to 600 ppm, the Reb.M content is 50 to 600 ppm, the total content of Reb.D and Reb.M is 110 ppm to 700 ppm, and (Reb.D content) / (Reb.M content) is 2.50 or less.

[0063] In another embodiment of the present invention, the method for improving foam retention is carried out by adjusting the content of Reb.D to 60 to 600 ppm, 70 to 600 ppm, 80 to 600 ppm, 90 to 600 ppm, 100 to 600 ppm, 110 to 590 ppm, 120 to 580 ppm, 130 to 570 ppm, 140 to 560 ppm, 150 to 550 ppm, 160 to 590 ppm, 170 to 580 ppm, 180 to 590 ppm, 190 to 580 ppm, 200 to 2100 ppm, 220 to 2300 ppm, 230 to 2400 ppm, 240 to 2500 ppm, 250 to 2600 ppm, 260 to 2700 ppm, 270 to 2800 ppm, 280 to 3000 ppm, 290 to 3100 ppm, 320 to 3300 ppm, 330 to 3400 ppm, 340 to 3500 ppm, 350 to 3600 ppm, 360 to 3700 ppm, 370 to 3800 ppm, 380 to 3900 ppm, 390 to 4000 ppm, 400 to 4100 ppm, 400 to 4200 ppm, 400 to 4300 ppm, 400 to 4400 ppm, 400 to 4500 ppm, 400 to 4600 ppm, 400 to 4700 ppm, 400 to 4800 ppm, 400 to 4900 ppm, 400 to 5000 ppm, 400 to 5100 540ppm, 170~530ppm, 180~520ppm, 190~510ppm, 200~500ppm, 210~490ppm, 220~480ppm, 230~470ppm, 240~460ppm, 250~450ppm, 260~440ppm, 270~430ppm, 280~420ppm, 290~410p pm, 300~400ppm, 300~350ppm, 300~600ppm, 310~590ppm, 320~580ppm, 330~570ppm, 340~ 560ppm, 350~550ppm, 360~540ppm, 370~530ppm, 380~520ppm, 390~510ppm, 400~500ppm, The method may include a step of preparing a sparkling beverage having a carbon dioxide content of 380 to 520 ppm, 115 to 500 ppm, 120 to 470 ppm, 150 to 450 ppm, 180 to 420 ppm, 200 to 400 ppm, 220 to 380 ppm, 250 to 350 ppm, 250 to 500 ppm, 280 to 480 ppm, or 300 to 450 ppm.

[0064] As with "1. Sparkling beverages with foam retention," the sparkling beverages used in the method of the present invention for improving foam retention may contain steviol glycosides other than Reb.D and Reb.M, or sweeteners other than steviol glycosides. The pH and gas pressure of the sparkling beverages may also be the same as those of "1. Sparkling beverages with foam retention."

[0065] 3. Use of a combination of Reb.D and Reb.M to improve the foam retention of sparkling beverages In a third aspect, the present invention provides use of a combination of Reb. D and Reb. M for improving foam retention. The present inventors have surprisingly found that a combination of Reb. D and Reb. M, which are types of steviol glycosides, has the effect of improving the foam retention of a sparkling beverage, and have arrived at the present invention.

[0066] In the use of the combination of Reb.D and Reb.M for improving the foam retention of the sparkling beverage of the present invention, the combination of Reb.D and Reb.M is preferably at a concentration of 60 to 600 ppm, 70 to 600 ppm, 80 to 600 ppm, 90 to 600 ppm, 100 to 600 ppm, 110 to 590 ppm, 120 to 580 ppm, , 130~570ppm, 140~560ppm, 150~550ppm, 160~540ppm, 170~530ppm, 180~520ppm, 190~510ppm , 200~500ppm, 210~490ppm, 220~480ppm, 230~470ppm, 240~460ppm, 250~450ppm, 260~440ppm , 270~430ppm, 280~420ppm, 290~410ppm, 300~400ppm, 300~350ppm, 300~600ppm, 310~590ppm , 320~580ppm, 330~570ppm, 340~560ppm, 350~550ppm, 360~540ppm, 370~530ppm, 380~520ppm , 390-510 ppm, 400-500 ppm, 380-520 ppm, 115-500 ppm, 120-470 ppm, 150-450 ppm, 180-420 ppm, 200-400 ppm, 220-380 ppm, 250-350 ppm, 250-500 ppm, 280-480 ppm or 300-450 ppm, and Reb.M is 70~600ppm, 80~600ppm, 90~600ppm, 100~600ppm, 110~590ppm, 120~580ppm, 130~570ppm, 140~560ppm, 150~550ppm, 160~540ppm, 170~530ppm, 180~5 20ppm, 190~510ppm, 200~500ppm, 210~490ppm, 220~480ppm, 230~470ppm, 240~460ppm, 250~450ppm, 260~440ppm, 270~430ppm, 280~420ppm, 290~410ppm , 300-400 ppm, 300-350 ppm, 300-600 ppm, 310-590 ppm, 320-580 ppm, 330-570 ppm, 340-560 ppm, 350-550 ppm, 360-540 ppm, 370-530 ppm, 380-520 ppm, 60-300 ppm, 100-600 ppm, 120-570 ppm, 150-550 ppm, 180-520 ppm, 200-500 ppm, 220-480 ppm, 250-450 ppm, 250-600 ppm, 280-580 ppm or 300-550 ppm.

[0067] In the use of a sweetener selected from the group consisting of Reb.D and Reb.M and combinations thereof to improve the foam retention of the sparkling beverage of the present invention, the sparkling beverage using the sweetener is not particularly limited, and a general carbonated beverage can be selected. The carbonated beverage is not particularly limited, but includes soft drinks, non-alcoholic beverages, alcoholic beverages, etc. Specific examples include, but are not limited to, sparkling beverages, cola, diet cola, ginger ale, cider, fruit juice flavored carbonated beverages, and carbonated water with fruit juice flavor.

[0068] The pH and gas pressure of the sparkling beverage may be the same as those of "1. Sparkling beverage having foam retention properties."

[0069] The improved foam retention time achieved by the use of a sweetener selected from the group consisting of Reb. D and Reb. M, and combinations thereof, for improving the foam retention of the carbonated beverage of the present invention is preferably 20 seconds or more, when measured by the method described in "1. Carbonated beverages with foam retention."

[0070] 4. Foam retention improver The present invention provides a foam retention improver as a fourth aspect. In this specification, the term "foam retention improver" refers to a substance that improves the foam retention of a sparkling beverage when added to the sparkling beverage. The foam retention improver of the present invention can preferably improve the foam retention of the sparkling beverage itself when added to the sparkling beverage, without the consumer recognizing the taste of the foam retention improver itself.

[0071] The foam retention improver of the present invention includes a combination of Reb. D and Reb. M. Similarly to "1. Sparkling beverage having foam retention", the foam retention improver of the present invention may contain steviol glycosides other than Reb. D and Reb. M, or sweeteners other than steviol glycosides, as long as the effects of the present invention are not hindered.

[0072] The amount of Reb.D and Reb.M contained in the foam retention improver of the present invention is not particularly limited, and may be 30 to 100% by weight, 40 to 99% by weight, 50 to 98% by weight, 60 to 97% by weight, 70 to 96% by weight, or 80 to 95% by weight based on the total weight of the foam retention improver. The foam retention improver of the present invention may essentially consist of Reb.D and Reb.M. In this specification, "consisting essentially of Reb.D and Reb.M" means that impurities such as other steviol glycosides that are inevitably contained in the process of preparation of Reb.D and Reb.M (such as purification or biosynthesis of stevia extract) may be included. For example, the foam retention improver may contain steviol glycosides other than Reb.D and Reb.M and other impurities in an amount of 5% by weight or less, 4% by weight or less, 3% by weight or less, 2% by weight or less, 1.5% by weight or less, 1.0% by weight or less, or 0.5% by weight or less based on the total weight of the foam retention improver.

[0073] In one embodiment of the present invention, the ratio of (Reb.D content) / (Reb.M content) in the foam retention improver, i.e., the ratio of the Reb.D content to the Reb.M content, may be 2.50 or less. This means that the foam retention improver of the present invention contains Reb.D in an amount less than 2.50 times that of Reb.M. For example, when the Reb.M content is 10% by weight, the Reb.D content is 25% by weight or less. In another embodiment of the present invention, the (Reb.D content) / (Reb.M content) in the sparkling beverage may be 2.40 or less, 2.30 or less, 2.20 or less, 2.10 or less, 2.00 or less, 1.90 or less, 1.80 or less, 1.70 or less, 1.60 or less, 1.50 or less, 1.40 or less, 1.30 or less, 1.20 or less, 1.10 or less, 1.00 or less, 0.90 or less, 0.80 or less, 0.70 or less, 0.60 or less, 0.50 or less, 0.40 or less, 0.30 or less, 0.20 or less, or 0.10 or less, with the lower limit being 0. 01 or more, 0.05 or more, 0.10 or more, 0.20 or more, 0.30 or more, 0.40 or more, 0.50 or more, 0.60 or more, 0.70 or more, 0.80 or more, 0.90 or more, 1.10 or more, 1.20 or more, 1.30 or more, 1.40 or more, 1.50 or more, 1.60 or more, 1.70 or more, 1.80 or more, or 1.90 or more, and the numerical range may be 0.01 to 2.50, 0.05 to 2.40, 0.10 to 2.20, 0.20 to 2.10, 0.30 to 2.00, 0.40 to 1.90, or 0.50 to 1.80.

[0074] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. EXAMPLES

[0075] [Example A] Examination of Reb.D and Reb.M contents and pH [Preparation of sparkling beverages] The drinking water was added with phosphoric acid (manufactured by Nippon Chemical Industry Co., Ltd.) to adjust the pH. After adjusting the pH, Reb.D formulation (purity 95% or more) and Reb.M formulation (purity 95% or more) were added to the drinking water according to the contents shown in Tables 1 to 3, and the gas pressure was adjusted to 3.2 kgf / cm2 The gas pressure was adjusted to 20° C. to obtain samples of Examples 1 to 65. The gas pressure was adjusted to 20° C.

[0076] [Evaluation of foam retention (foam retention test)] The equipment used in the test and an overview of the test are shown in Figure 1 and Figure 2, respectively. As shown in Figure 1, a 500 ml graduated cylinder and a funnel (Figure 1(b)) were used in the test. Details of each equipment are shown below. <500ml graduated cylinder> Measuring cylinder height: 373mm Measuring cylinder diameter: 47mm Height from funnel outlet to bottom: 260mm <funnel> Funnel spout: 119mm Funnel height: 165mm ·Funnel outlet diameter: 15mm Funnel outlet height: 78mm

[0077] The container (100 ml glass bottle) containing the sample obtained in the preparation of the sparkling beverage was sealed. After that, the container was opened, and the sample in the container was poured into a 500 ml graduated cylinder (NALGENE CAT. No. 3663-0500) with a funnel on the top at a rate of 100 ml / 2 seconds, running down the funnel wall. The scale on the rising surface of the foam was read and recorded as the liquid level (ml) at the start of the test. The liquid level was checked at regular intervals, and the time until the liquid level reached 100 ml (i.e., until all the bubbles (foam) on the liquid level disappeared) was measured and recorded. This evaluation was performed on the samples of Examples 1 to 65. The Reb.M formulation used had a purity of 95% or more. The total contents of the Reb.D formulation and the Reb.M formulation were adjusted to be approximately 600 ppm, 300 ppm, and 120 ppm, respectively. The results are shown in Table 1 and Figures 3(a) to 3(c). The steviol glycoside content in the table was calculated based on the purity and amount of the raw materials.

[0078] [Table 1] [Table 2] [Table 3]

[0079] From the results in Tables 1 to 3 and Figures 3(a) to (c), it was confirmed that foam retention improved at various sweet substance contents and pH. In particular, the improvement effect on foam retention was remarkable when the total content of Reb.D and Reb.M was about 600 ppm. It was also confirmed that the improvement effect on foam retention tended to be particularly high at pH levels of around 2.5 to 4.0.

[0080] [Example B] Examination of the effect of sweetener content and pH on foam retention In order to examine the influence of sweet substance content and pH on foam retention, samples (Examples 66 to 95) with various sweet substance contents and pH adjustments as shown in Table 4 were prepared in the same manner as in Example A. The foam retention of the obtained samples was evaluated in the same manner as in Example A using a 500 ml measuring cylinder. The results are shown in Table 4 and Figure 4. The steviol glycoside content in the table was calculated based on the purity and blending amount of the raw materials. [Table 4]

[0081] From the above results, improvement in foam retention was observed in samples with a Reb.D content of over 100 ppm. Also, high foam retention was confirmed at a pH of 2.5 or higher. Therefore, it can be seen that foam retention is improved in sparkling beverages containing 100 to 600 ppm of Reb.D and having a pH of 2.5 to 6.0. In this experiment, the foam retention effect was observed to be 21 to 39 seconds. When considering drinking after pouring into a container such as a glass, a retention time of 10 seconds or more is preferable.

[0082] [Example C] Examination of the effect of other steviol glycosides on taste quality To examine the effect of other steviol glycosides on the taste quality, samples (Examples 96 to 98) containing Reb.A (purity 95% or more) or Reb.A + Reb.D (both purities 95% or more) as shown in Table 4 were prepared in the same manner as in Example A. The pH was adjusted to 2.5, and the gas pressure was 3.2 kgf / cm. 2 The contents of Reb. A and Reb. D in the table were calculated based on the purity and amount of each ingredient.

[0083] A sensory test was carried out to evaluate the bitterness of the samples of Examples 96 to 98. A panel of five people who had received training in the sensory aspects of sweeteners conducted the evaluation according to the following procedure. 1) Pour the sample stored at 5℃ into a plastic cup. 2) Place 20ml of each of the two samples below in your mouth and compare the evaluation criteria. "1. Criteria for not feeling any bitterness at all": Carbonated water without sweeteners (pH 2.5, gas pressure: 3.2kgf / cm 2 ) "5. Criteria for feeling very strong bitterness": Carbonated water containing 300 ppm of Reb.A (pH 2.5, gas pressure: 3.2 kgf / cm 2 ) 3) Place 20ml of each sample in your mouth and perform the evaluation. The evaluation criteria for the sensory test were as follows: no bitterness (1), slight bitterness (2), bitterness (3), strong bitterness (4), very strong bitterness (5). The results are shown in Table 5. [Table 5]

[0084] From the above results, the bitterness derived from Reb.A was significantly felt in the sparkling beverage containing 120 ppm of Reb.A. Furthermore, it can be seen that the bitterness was felt more strongly when the amount of Reb.A was increased. On the other hand, in the sparkling beverage containing 100 ppm or less of Reb.A, the bitterness was only felt slightly.

Claims

1. Reb. D and Reb. M, The content of Reb. D is 60 to 590 ppm, The content of Reb. M is 110 to 590 ppm; The total content of Reb. D and Reb. M is 170 ppm to 700 ppm; (Reb. D content) / (Reb. M content) is 2.50 or less; A sparkling beverage having a pH of 2.5 to 6.0 (excluding sparkling beverages having a Reb. D content of 110 to 590 ppm).

2. The carbonated beverage according to claim 1, wherein the content of Reb. D is 60 to 100 ppm.

3. The carbonated beverage according to claim 1 or 2, having a pH of 2.5 to 4.

0.

4. The carbonated beverage according to any one of claims 1 to 3, wherein the total content of Reb. D and Reb. M is 170 ppm to 600 ppm.

5. The carbonated beverage according to any one of claims 1 to 4, wherein the content of Reb. M is 200 ppm to 590 ppm.

6. The sparkling beverage according to any one of claims 1 to 5, further comprising one or more steviol glycosides selected from the group consisting of Reb. A, Reb. B, Reb. C, Reb. E, Reb. F, Reb. G, Reb. I, Reb. J, Reb. K, Reb. N, Reb. O, Reb. Q, Reb. R, dulcoside A, rubusoside, steviol monoside, steviol bioside and stevioside.

7. The sparkling beverage according to any one of claims 1 to 6, further comprising Reb. N, the content of which is 50 ppm or less.

8. The carbonated beverage according to any one of claims 1 to 7, wherein the content of Reb. A is 0 to 100 ppm.

9. The carbonated beverage according to any one of claims 1 to 8, further comprising one or more sweeteners selected from the group consisting of sucrose, high fructose corn syrup, erythritol, mogroside V, corn syrup, aspartame, sucralose, acesulfame potassium, saccharin and xylitol.

10. The sparkling beverage according to any one of claims 1 to 9, having a Brix of 5 to 13 in terms of sucrose.

11. The sparkling beverage according to any one of claims 1 to 10, having an alcohol content of less than 0.05 v / v%.

12. The sparkling beverage according to any one of claims 1 to 11, which is an orange-flavored, lemon-flavored, lime-flavored, grape-flavored, ginger ale-flavored, blackcurrant-flavored or cola-flavored beverage.

13. The carbonated beverage according to any one of claims 1 to 12, comprising one or more selected from the group consisting of caramel, cinnamaldehyde, phosphoric acid, vanilla and caffeine.

14. The sparkling beverage according to any one of claims 1 to 13, having a foam retention time of 20 to 80 seconds.

15. The carbonated beverage according to claim 1 or 2, having a pH of 3.0 to 4.

5.

16. A sparkling beverage comprising Reb. D and Reb. M, the Reb. M content being 110-590 ppm, the Reb. D content being 0.1-45 ppm, and the pH being 2.5-6.

0.

17. The carbonated beverage according to claim 16, wherein the content of Reb. M is 200 ppm to 590 ppm.

18. A method for improving foam retention in a sparkling beverage, comprising the step of preparing a sparkling beverage containing Reb. D and Reb. M, the Reb. D content being 60-590 ppm, the Reb. M content being 110-590 ppm, the total content of Reb. D and Reb. M being 170 ppm-700 ppm, and the (Reb. D content) / (Reb. M content) being 2.50 or less (however, excluding a method for improving foam retention in a sparkling beverage having a Reb. D content of 110-590 ppm).

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