Container-filled carbonated beverage and method for producing the same

Abstract

To provide a sparkling drink containing no sugar, no fruit juice and no perfume, mixed with vitamins, suppressed in odor and acid taste derived from vitamins, and suppressed in degradation odor with time.SOLUTION: A packed sparkling drink contains no sugar, no fruit juice and no perfume. The packed sparkling drink has a gas volume of 3.8-6.0, and contains polyphenol and 50-1,350 ppm of vitamins. A production method of the packed sparkling drink, a masking method of vitamin odor taste in the packed sparkling drink containing no sugar, no fruit juice and no perfume, and a degradation suppressing method are each provided.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a container-packed carbonated beverage, and more particularly to a container-packed carbonated beverage that is sugar-free, fruit-juice-free, and flavor-free, in which the vitamin odor is masked and deterioration is further suppressed. Further, the present invention also relates to a method for producing a container-packed carbonated beverage, a method for masking the vitamin odor in a container-packed carbonated beverage, and a method for suppressing deterioration in a container-packed carbonated beverage.

Background Art

[0002] Carbonated beverages can provide not only a taste but also a refreshing feeling due to the stimulation of carbon dioxide gas when consumed, and their market is expanding more and more. In addition, as the market expands, consumer needs have become diversified. Not only conventional fruit juice-based carbonated beverages and cola-based carbonated beverages, but also the market for sugar-free carbonated beverages has been growing rapidly in recent years against the background of a health-conscious trend, and several sugar-free carbonated beverages have been proposed (see, for example, Patent Document 1). In addition, from the viewpoints such as health consciousness, various carbonated beverages added with vitamins have also been proposed (see, for example, Patent Document 2).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] When vitamins are added to beverages, the claim of the odor peculiar to vitamins becomes stronger as the content increases, and there is a problem that the beverage becomes difficult to drink. In addition, vitamins in a dissolved state in water deteriorate quickly, and there is a problem that the off-flavors and off-odors generated due to deterioration over time significantly affect the flavor of the product. Conventionally, the problem has been addressed by blending saccharides, fruit juices, flavors, etc., and proposals for sugar-free, fruit juice-free, and flavor-free carbonated beverages that also have the health benefits of vitamins have not been sufficient.

[0005] The present invention has been made in view of the above problems, and aims to provide a carbonated beverage that is sugar-free, fruit juice-free, flavor-free, and contains vitamins, in which the odor and sourness derived from vitamins are suppressed, and the deterioration odor over time is also suppressed.

Means for Solving the Problems

[0006] As a result of intensive studies by the present inventors to solve the above problems, it has been found that by adjusting the blending amount of vitamins to a predetermined range, setting the gas volume in the carbonated beverage to a predetermined value or more, and blending polyphenols, the above problems can be solved, and the present invention has been completed. Specifically, the present invention is as follows.

[0007] 〔1〕A container-packed carbonated beverage that is sugar-free, fruit juice-free, and flavor-free, having a gas volume of 3.8 to 6.0, containing polyphenols, and containing 50 to 1350 ppm of vitamins, Container-packed carbonated beverage. 〔2〕The container-packed carbonated beverage according to 〔1〕, wherein the vitamins are water-soluble vitamins and are one or more selected from the group consisting of vitamin C, vitamin B1, vitamin B6, niacin, pantothenic acid, and biotin. The container-packed carbonated beverage according to 〔1〕. 〔3〕Containing at least vitamin C as the vitamins, The ratio of the content of the vitamins to the content of the vitamin C (vitamin content / vitamin C content) is 1.06 to 2.00 The carbonated drink in a container according to [1] or [2]. The carbonated drink in a container according to any one of [1] to [3], wherein the content of the polyphenol is 9 to 50 ppm. The carbonated drink in a container according to any one of [1] to [4], wherein the polyphenol is derived from citrus fruits. The carbonated drink in a container according to [5], wherein the citrus fruit is yuzu. The carbonated drink in a container according to any one of [1] to [6], wherein the ratio of the content of the vitamins to the content of the polyphenol (vitamin content / polyphenol content) is 6.3 to 35.2. A method for producing a sugar-free, fruit juice-free and fragrance-free carbonated drink in a container, comprising: adjusting the gas volume to 3.8 to 6.0 and adding polyphenols; adjusting the content of the vitamins to 50 to 1350 ppm. A method for producing a carbonated drink in a container. A method for masking the vitamin odor in a sugar-free, fruit juice-free and fragrance-free carbonated drink in a container, comprising: adjusting the content of the vitamins to 50 to 1350 ppm; adjusting the gas volume to 3.8 to 6.0 and adding polyphenols. A method for masking the vitamin odor in a carbonated drink in a container. A method for suppressing deterioration in a sugar-free, fruit juice-free and fragrance-free carbonated drink in a container, comprising: adjusting the content of the vitamins to 50 to 1350 ppm; adjusting the gas volume to 3.8 to 6.0 and adding polyphenols. A method for suppressing deterioration in a carbonated drink in a container.

Advantages of the Invention

[0008] The container-packed carbonated beverage of the present invention is sugar-free, fruit-juice-free, and fragrance-free, and has a preferable taste with suppressed odor derived from vitamins and suppressed deterioration odor over time.

Embodiments for Carrying Out the Invention

[0009] Hereinafter, embodiments of the present invention will be described. The container-packed carbonated beverage according to one embodiment of the present invention is sugar-free, fruit-juice-free, and fragrance-free, contains a predetermined amount of vitamins, contains polyphenols, and has a gas volume within a predetermined range.

[0010] (Sugar-free) In the present embodiment, the "sugar-free" beverage means a beverage that substantially does not contain saccharides. According to the nutrition labeling standards based on the Health Promotion Act, if it is less than 0.5 g per 100 ml of the beverage, it can be labeled as sugar-free. Also in this specification, in the same manner as the said labeling standard, a carbonated beverage with a saccharide content of less than 0.5 g per 100 ml of the beverage is defined as a "sugar-free" carbonated beverage. The saccharide content is preferably less than 0.1 g per 100 mL of the beverage, and particularly preferably 0.0 g. Here, saccharides mean monosaccharides or disaccharides that are not sugar alcohols, and include fructose, glucose syrup, granulated sugar, etc.

[0011] (Fruit-juice-free) In the present embodiment, the "fruit-juice-free" beverage means a beverage that substantially does not contain fruit juice. In this specification, a carbonated beverage with a fruit juice content of less than 1.0 g (straight conversion) per 100 ml of the beverage is defined as a "fruit-juice-free" carbonated beverage. The fruit juice content is preferably less than 0.5 g per 100 ml of the beverage, and particularly preferably 0.0 g. Here, "fruit juice" means a product obtained by crushing fruits, squeezing juice, filtering, etc., and removing skins, seeds, etc., and the fruits are those according to the Japanese Standard Commodity Classification. The fruit juice content can be measured based on the measurement method defined in the Japanese Agricultural and Forestry Standards for fruit beverages.

[0012] (Fragrance-free) In this embodiment, a "fragrance-free" beverage means a beverage to which no fragrance has been added. Here, "fragrance" refers to additives and their preparations added to impart or enhance aroma during the manufacturing or processing of food. In foods such as canned carbonated beverages, when fragrance is added, a label indicating that fact is obligatory.

[0013] (Vitamins) The canned carbonated beverage according to this embodiment contains a predetermined amount of vitamins. Vitamins are a general term for special organic substances that are required in trace amounts but are indispensable for the normal growth and nutrition of animals. In this embodiment, the vitamins include all vitamins regardless of whether they are water-soluble or fat-soluble, and whether they are natural or synthetic.

[0014] Generally, in beverages containing vitamins, off-flavors and odors derived from vitamins such as vitamin odor and light degradation odor over time are likely to occur, and in sugar-free, fruit-juice-free, and fragrance-free canned carbonated beverages, these off-flavors and odors are particularly noticeable. However, since the canned carbonated beverage according to this embodiment contains polyphenols and the gas volume is within a predetermined range, even though it is sugar-free, fruit-juice-free, and fragrance-free, the off-flavors and odors derived from vitamins are masked, making it preferably palatable.

[0015] In this embodiment, the vitamins used are preferably water-soluble. By using water-soluble vitamins, when the beverage is consumed, the greasiness of the aftertaste is suppressed, resulting in a refreshing aftertaste, which is particularly preferably palatable. Examples of water-soluble vitamins include vitamin C, vitamin B1, vitamin B6, niacin, pantothenic acid, biotin, etc. These may be used alone or in combination of two or more.

[0016] Incidentally, vitamins in a dissolved state in water deteriorate quickly, and particularly, the off-flavors and off-odors generated by photo-degradation over time have been a problem. However, according to this embodiment, such off-flavors and off-odors over time are suppressed. Also, particularly in a beverage containing vitamin C, an acidity derived from vitamin C can be felt. However, according to this embodiment, such acidity can be effectively masked to obtain a beverage.

[0017] (Content of vitamins) The container-packed carbonated beverage of this embodiment preferably has a vitamin content of 50 ppm (mass / mass) or more, more preferably 100 ppm or more, and particularly preferably 150 ppm or more. By having a vitamin content equal to or higher than the above lower limit value, a container-packed carbonated beverage containing a sufficient amount of vitamins for a drinker can be obtained. Also, the container-packed carbonated beverage of this embodiment preferably has a vitamin content of 1350 ppm or less, more preferably 1200 ppm or less, and particularly preferably 900 ppm or less. By having a vitamin content equal to or lower than the above upper limit value, the effects of this embodiment, such as suppressing off-flavors and off-odors derived from vitamins and off-flavors and off-odors due to deterioration over time, are more effectively exhibited. Incidentally, in this embodiment, the total vitamin content means the total content of vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, biotin, folic acid, vitamin C, vitamin D, and vitamin E among the vitamins listed in the Japanese Food Standard Ingredients Table 2015 Edition (seventh edition). Here, the vitamin D content is the total amount of vitamin D2 and vitamin D3.

[0018] (Content of vitamin C) When the packaged carbonated beverage of the present embodiment contains vitamin C, the content of vitamin C is preferably 15 ppm (mass / mass) or more, more preferably 30 ppm or more, and particularly preferably 50 ppm or more. By having the content of vitamin C at or above the above lower limit value, it is possible to obtain a packaged carbonated beverage containing a sufficient amount of vitamin C for the drinker. Also, for the packaged carbonated beverage of the present embodiment, the content of vitamin C is preferably 1300 ppm or less, more preferably 1150 ppm or less, and particularly preferably 850 ppm or less. By having the content of vitamin C at or below the above upper limit value, it is possible to effectively suppress the sour taste particularly derived from vitamin C. Note that the content of vitamin C shall be calculated as the total value of the contents of L-ascorbic acid (reduced form) and L-dehydroascorbic acid (oxidized form).

[0019] (Content of vitamins / Content of vitamin C) When the packaged carbonated beverage of the present embodiment contains vitamin C, the ratio of the content of vitamins to the content of vitamin C (content of vitamins / content of vitamin C) is preferably 1.06 or more, more preferably 1.10 or more, and particularly preferably 1.15 or more. By containing vitamins, the flavor of the beverage may change after long-term storage. For example, a yam-like odor may be felt after long-term storage, or a bitterness that lingers on the tongue may be felt. However, by having the content of vitamins / content of vitamin C at or above the above lower limit value, the generation of a yam-like odor particularly after long-term storage is suppressed, and it becomes easier to maintain a favorably palatable state even after long-term storage. Also, the above content of vitamins / content of vitamin C is preferably 2.00 or less, more preferably 1.59 or less, and particularly preferably 1.4 or less. By having the content of vitamins / content of vitamin C at or below the above upper limit value, the bitterness that lingers on the tongue after long-term storage is suppressed, and it becomes easier to maintain a favorably palatable state even after long-term storage.

[0020] (Polyphenol) In this embodiment, polyphenol is a type of substance (phytochemical) derived from plants, and is a general term for compounds having two or more phenolic hydroxyl groups in one molecule. Polyphenols are roughly classified into monomeric polyphenols with a molecular weight of 1,000 or less and polymeric polyphenols in which two or more monomeric polyphenols are bonded. Polymeric polyphenols are generally also referred to as tannins. Representative monomeric polyphenols include flavonoids (flavonoids include compounds having a basic skeleton such as flavone, flavanol, anthocyanidin, isoflavonoid, neoflavonoid, etc.), chlorogenic acid, gallic acid, ellagic acid, and the like. On the other hand, polymeric polyphenols are compounds in which two or more monomeric polyphenols are bonded, and are roughly classified into condensed tannins in which polyphenols are polymerized by carbon-carbon bonds and hydrolyzable tannins in which polyphenols are polymerized by ester bonds with hydroxyl groups derived from sugars, etc. Representative polyphenols for each are proanthocyanidins as condensed tannins and gallotannin and ellagitannin as hydrolyzable tannins. Each polyphenol may be in a predetermined compound state such as a polymer or a glycoside, etc., as long as the physiological activity function of the polyphenol is not lost other than in the monomer form. There are various types of polyphenols depending on the degree of polymerization and the bonding position, but they exhibit an extremely strong antioxidant effect.

[0021] The container-packed carbonated beverage according to this embodiment contains polyphenols, and thus, in particular, the light deterioration odor over time is suppressed, making it preferably palatable. Further, by containing polyphenols, in combination with the adjustment of the gas volume described later, the odor derived from vitamins and the acidity derived from vitamin C are effectively masked, making it particularly preferably palatable.

[0022] Examples of polyphenols that can be used in this embodiment include those derived from citrus fruits, fruits of plants of the Vitaceae family, and fruits of the Rosaceae family. Examples of citrus fruits containing polyphenols include yuzu, orange, sudachi, mandarin orange, grapefruit, ponkan, iyokan, hinoka, pummelo, kabosu, sudachi, lemon, lime, etc. Examples of fruits of the Vitaceae family containing polyphenols include grape, muscat, white grape, wild grape, etc. Examples of fruits of the Rosaceae family containing polyphenols include Japanese apricot, peach, strawberry, apple, pear, loquat, quince, etc. Among these, it is preferable to use polyphenols derived from citrus fruits. As the citrus fruit, yuzu and orange are preferable, and yuzu is particularly preferable.

[0023] (Polyphenol content) The foaming beverage of the present embodiment preferably has a polyphenol content of 4 ppm or more, more preferably 9 ppm or more, and particularly preferably 15 ppm or more. When the polyphenol content is at least the above lower limit value, the effect of suppressing the photo-degradation of vitamins over time is more effectively exerted. In addition, in the case of a foaming beverage containing vitamins, due to the vitamin odor and sourness derived from the vitamins, the aftertaste when drinking may become slightly blurred and it may be difficult to feel a refreshing feeling. However, by containing polyphenols at a predetermined value or more, it is possible to impart the astringency derived from polyphenols to the beverage, and the aftertaste when drinking becomes tightened, and the effect of making it easier to feel a refreshing feeling can also be achieved together. The foaming beverage of the present embodiment preferably has a polyphenol content of 100 ppm or less, more preferably 50 ppm or less, and particularly preferably 40 ppm or less. Even when the polyphenol content is at or below the above upper limit value, the effect of suppressing photo-degradation over time is sufficiently exerted. In addition, when the polyphenol content is at or below a predetermined value, the astringency derived from polyphenols does not become too strong, and it is possible to feel a refreshing aftertaste when drinking. Note that polyphenols can be calculated and / or measured by methods known to those skilled in the art. For example, a method of determining using high performance liquid chromatography (HPLC) can be mentioned.

[0024] (Content of vitamins / Content of polyphenols) For the carbonated beverage of the present embodiment, the ratio of the content of vitamins to the content of polyphenols (Content of vitamins / Content of polyphenols) is preferably 6.3 or more, more preferably 7.0 or more, and particularly preferably 8.0 or more. When the Content of vitamins / Content of polyphenols is at least the above lower limit value, the effect of suppressing the photo-degradation of vitamins over time is more effectively exerted, and a beverage with a tightened aftertaste due to the astringency derived from polyphenols can be obtained. Further, the Content of vitamins / Content of polyphenols is preferably 35.2 or less, more preferably 25.0 or less, and particularly preferably 20.0 or less. When the Content of vitamins / Content of polyphenols is at most the above upper limit value, the astringency derived from polyphenols does not become too strong, and a refreshing aftertaste can be felt when drinking. Even when it is at most the above upper limit value, the effect of suppressing the photo-degradation of vitamins over time is sufficiently exerted.

[0025] (Gas volume) For the carbonated beverage of the present embodiment, the gas volume is preferably 3.8 or more, more preferably 4.0 or more, and particularly preferably 4.2 or more. When the gas volume is at least the above lower limit value, the odor derived from vitamins can be effectively masked. Also, the stimulating feeling of carbonic acid becomes strong, and the refreshing feeling of carbon dioxide gas and the good feeling through the throat can be obtained, and a beverage that is preferably palatable can be obtained. For the carbonated beverage of the present embodiment, the gas volume is preferably 6.0 or less, more preferably 5.8 or less, and particularly preferably 5.5 or less. When the gas volume is at most the above upper limit value, the effects of the present embodiment can be effectively exerted without impairing the effects of polyphenols (particularly, the masking effect of the acidity derived from vitamin C). Note that the gas volume of carbon dioxide gas in this specification refers to the volume of carbon dioxide gas dissolved in the carbonated beverage at 20°C divided by the volume of the carbonated beverage. The specific measurement method is shown in the examples described later.

[0026] (Other components) In the carbonated beverage according to this embodiment, components that may be added in the formulation include antioxidants, various esters, coloring agents (dyes), organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, emulsifiers, preservatives, seasonings, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, quality stabilizers, and the like. These may be blended alone or in combination.

[0027] (Water) Examples of water suitable for this embodiment include natural water, tap water, well water, ion-exchanged water, deaerated water, etc. Among these, it is preferable to use ion-exchanged water or deaerated water, and particularly preferable to use deaerated water. By using deaerated water, it is possible to more effectively suppress quality deterioration over time and color tone changes such as browning of the liquid color of the carbonated beverage. Note that when using deaerated water, part or all of the water suitable for drinking can be deaerated water.

[0028] (Container) The carbonated beverage of this embodiment is provided by filling it in a container. As the container used in this embodiment, any commonly used beverage container may be used. However, considering the gas pressure of carbon dioxide gas, it is preferable to use a container having a predetermined strength such as a metal can, a plastic bottle such as a PET bottle, or a bottle. In addition, in order to effectively retain carbon dioxide gas even after opening the cap, it is preferable that the container is equipped with a resealable lid. Note that in this embodiment, since light deterioration over time derived from vitamins is suppressed, at least a part of the container may be a container having translucency. From this perspective, a PET bottle is one of the suitable containers in this embodiment.

[0029] (Manufacturing method) The carbonated ready-to-drink beverage according to this embodiment can be produced by a conventionally known method, except that vitamins are added so that the content of vitamins falls within a predetermined range, polyphenols are added, and the gas volume is adjusted to a predetermined range. For example, polyphenols and a predetermined amount of vitamins are added to water, and if desired, the other components described above are further added and stirred to prepare a beverage stock solution. Then, after adjusting the pH and / or performing heat sterilization as necessary and then cooling, carbon dioxide gas is gas-sealed (carbonated), filled into a container, and sterilized to produce the beverage. Note that there are a premix method and a postmix method for the production method of carbonated beverages, and either method may be adopted.

[0030] The above carbonated ready-to-drink beverage contains a predetermined amount of vitamins, and furthermore, although it is sugar-free, fruit-juice-free, and fragrance-free, the odor derived from vitamins is suppressed (which corresponds to the method for masking vitamin odor according to the present invention). Also, the above carbonated ready-to-drink beverage has the light degradation odor over time derived from vitamins suppressed (which corresponds to the degradation suppression method according to the present invention).

[0031] The embodiment described above is described to facilitate the understanding of the present invention and is not described to limit the present invention. Therefore, each element disclosed in the above embodiment is intended to include all design changes and equivalents belonging to the technical scope of the present invention.

Example

[0032] Hereinafter, the present invention will be described in more detail by showing production examples, test examples, etc., but the present invention is not limited to the following production examples, test examples, etc.

[0033] 〔Production Example 1〕Production of carbonated ready-to-drink beverage To water, sucrose, various vitamins, and yuzu-derived polyphenols (manufactured by Toyo Sugar Refining Co., Ltd.) were added so that the final concentrations in the container-packed carbonated beverage would be the concentrations shown in Table 1 (unit: mass% for sucrose only, ppm (mass / mass) for polyphenols and vitamins). After that, sterilization was carried out at a temperature of 95°C, and then it was cooled to 5°C. To the obtained beverage stock solution, it was made up to a specified amount with pure water and carbonated water without additives so that the carbon dioxide gas volume would be the value shown in Table 1, and then it was filled into a washed and sterilized PET bottle to obtain a container-packed carbonated beverage (Samples 1 to 17).

[0034] <Test Example 1> Measurement of Carbon Dioxide Gas Volume Based on the inspection method according to the JAS method, the amount of carbon dioxide gas was measured as follows. Each container-packed carbonated beverage (sample) of Samples 1 to 17 was placed in a constant temperature water bath for 30 minutes or more and allowed to stand to be adjusted to 20°C. Then, the sample was gently taken out, and the gas volume was measured using FREE SHAKE V-CARBO (manufactured by VICUS Co., Ltd., model: DGV-1). The results are shown in Table 1.

[0035] <Test Example 2> Measurement of Polyphenol Amount After degassing each container-packed carbonated beverage (sample) of Samples 1 to 17, 5 mL was weighed and diluted to 25 mL with 50% ethanol. It was subjected to HPLC under the following conditions and detected at a wavelength of 280 nm, and converted to the amount of naringin. The results are shown in Table 1. =HPLC Conditions= Column: Wakosil-II 5C18 HG 4.6 mm × 250 mm (5 μm) Flow rate: 1.0 mL / min Temperature: 40°C Mobile phase: Acetonitrile / water / acetic acid = 200 / 800 / 0.1 Detector: UV280 nm

[0036] <Test Example 3> Sensory Evaluation For each of the foamed beverages (samples) filled in containers 1 to 17, a sensory evaluation test was conducted. Such a sensory evaluation test was carried out by five trained panelists in charge of beverage development by tasting 30 mL of the sample. Regarding the three items of masking of vitamin odor, masking of sour taste, and light degradation odor (over time), evaluation was performed in five grades according to the shown control, storage conditions, and evaluation criteria respectively. The score with the largest number of evaluators was adopted as the evaluation score, and when the number of evaluators was the same, the evaluation score was determined by consultation among the panelists. The results are shown in Table 1.

[0037] =Masking of vitamin odor= Positive control: Carbonated water with the same gas volume as each sample Negative control: Water dissolved with the same amount of vitamins as each sample (without addition of polyphenols and carbon dioxide gas) Storage conditions: Store at room temperature in the dark for 7 days and then cool to 5°C for sensory evaluation Evaluation criteria: 5 points: Do not feel vitamin odor as well as the positive control 4 points: Vitamin odor is sufficiently masked, but slightly inferior to the positive control 3 points: Masking of vitamin odor is inferior to the positive control, but within the acceptable range 2 points: Vitamin odor is masked more than the negative control, but there are slightly problems for drinking 1 point: Feel vitamin odor as well as the negative control, or feel vitamin odor as well as the negative control and not suitable for drinking

[0038] =Masking of sour taste= Positive control: Carbonated water with the same gas volume as each sample Negative control: Water dissolved with the same amount of vitamins as each sample (without addition of polyphenols and carbon dioxide gas) Storage conditions: Store at room temperature in the dark for 7 days and then cool to 5°C for sensory evaluation Evaluation criteria: 5 points: Do not feel sour taste as well as the positive control 4 points: Sour taste is sufficiently masked, but slightly inferior to the positive control 3 points: Masking of sour taste is inferior to the positive control, but within the acceptable range 2 points: The sour taste is masked compared to the negative control, but there is a slight problem with drinking. 1 point: Feels the same sour taste as the negative control, or feels the same sour taste as the negative control and is not suitable for drinking.

[0039] = Light degradation odor (over time) = Positive control: Light-shielded storage products of each sample Negative control: Water in which the same amount of vitamins as each sample is dissolved (without addition of polyphenols and carbon dioxide gas) Storage conditions: The positive control is stored at 5°C in the dark for 14 days, and after storage for 14 days under continuous irradiation of 10,000 lux at 5°C for samples other than the positive control, they are cooled to 5°C and subjected to sensory evaluation. Evaluation criteria: 5 points: Does not feel the light degradation odor as much as the positive control. 4 points: Hardly feels the light degradation odor, but is slightly inferior to the positive control. 3 points: Feels the light degradation odor more than the positive control, but it is within the acceptable range. 2 points: The degradation odor is suppressed compared to the negative control, but there is a slight problem with drinking. 1 point; Feels the light degradation odor the same as the negative control, or feels the light degradation odor the same as the negative control and is not suitable for drinking.

[0040]

Table 1

[0041] As shown in Table 1, the container-packed carbonated beverage (sample) containing a predetermined amount of vitamins, having a gas volume within a predetermined range, and containing polyphenols effectively masked the vitamin odor and sour taste, and suppressed the light degradation odor over time.

[0042] 〔Production Example 2〕Production of container-packed carbonated beverage Except that the blending of various vitamins and the gas volume were changed to the values shown in Table 2, it was produced in the same manner as in Production Example 1 to obtain a container-packed carbonated beverage (Samples 18 to 22).

[0043] For the obtained container-packed carbonated beverages (Samples 18 to 22) and the container-packed carbonated beverage as a comparison target (Sample 11), the carbon dioxide volume and the amount of polyphenols were measured in the same manner as in Test Examples 1 and 2. Also, in the sensory evaluation, in addition to the same three items as in Test Example 3 above, the aftertaste (greasiness) was also evaluated in four levels according to the control, storage conditions, and evaluation criteria shown below. The number of panelists, the method of drinking, and the method of determining the score were the same as in Test Example 3. The results are shown in Table 2.

[0044] =Aftertaste (greasiness)= Positive control: Carbonated water Storage conditions: After storing at room temperature and in the dark for 7 days, cool to 5°C and conduct sensory evaluation Evaluation criteria: 4 points: The aftertaste does not feel greasy and is as refreshing as the positive control, with a clean aftertaste. 3 points: The aftertaste does not feel greasy, but the refreshing feeling of the aftertaste is slightly inferior to the positive control. 2 points: Compared with the positive control, a slight greasiness is felt in the aftertaste, and the refreshing feeling is also inferior to the positive control. 1 point: Compared with the positive control, a greasiness is felt in the aftertaste, there is not much refreshing feeling, and a slight discomfort is felt in the aftertaste.

[0045]

Table 2

[0046] As shown in Table 2, the container-packed carbonated beverage using water-soluble vitamins as vitamins was less likely to feel greasy in the aftertaste and had a refreshing feeling.

[0047] 〔Production Example 3〕Production of container-packed carbonated beverage Except that the blending of various vitamins and the gas volume were changed to the values shown in Table 3, the production was carried out in the same manner as in Production Example 1 to obtain a container-packed carbonated beverage (Samples 23 to 26).

[0048] For the obtained container-packed carbonated beverages (Samples 23 to 26) and the container-packed carbonated beverage as a comparison target (Sample 11), the carbon dioxide gas volume and the amount of polyphenols were measured in the same manner as in Test Examples 1 and 2. Also, in the sensory evaluation, in addition to the same three items as in Test Example 3 above, the flavor change (sweet potato odor and bitterness) was also evaluated in four levels according to the control, storage conditions, and evaluation criteria shown below. The number of panelists, the drinking method, and the method for determining the score were the same as in Test Example 3. The results are shown in Table 3.

[0049] =Flavor change (sweet potato odor and bitterness)= Positive control: Carbonated water Storage conditions: After storing at 45°C in the dark for 14 days, cool to 5°C and conduct sensory evaluation Evaluation criteria: 4 points: Do not feel a sweet potato odor and bitterness remaining on the tongue equivalent to the positive control. 3 points: Feel a slightly sweet potato odor or bitterness compared to the positive control. 2 points: Feel a sweet potato odor or bitterness remaining on the tongue compared to the positive control. 1 point: Feel a sweet potato odor and bitterness remaining on the tongue compared to the positive control, and feel a slight discomfort in the aftertaste.

[0050]

Table 3

[0051] As shown in Table 3, the container-packed carbonated beverages in which the ratio of vitamins to vitamin C was within a predetermined range had a suppressed flavor change.

[0052] 〔Production Example 4〕Production of container-packed carbonated beverage A container-packed carbonated beverage was obtained (Samples 27 to 30) by producing in the same manner as in Production Example 1, except that the blending of polyphenols was changed to the values shown in Table 4.

[0053] For the obtained container-packed carbonated beverages (Samples 27 to 30) and the container-packed carbonated beverage as a comparison target (Sample 11), the carbon dioxide gas volume and the amount of polyphenols were measured in the same manner as in Test Examples 1 and 2. Also, in the sensory evaluation, in addition to the same three items as in Test Example 3 above, bitterness was also evaluated in four levels according to the control, storage conditions, and evaluation criteria shown below. The number of panelists, the drinking method, and the method for determining the score were the same as in Test Example 3. The results are shown in Table 4.

[0054] =Bitterness= Positive control: Carbonated water Storage conditions: After storing at room temperature in the dark for 7 days, cool to 5°C and conduct sensory evaluation Evaluation criteria: 4 points: The bitterness is not noticeable as much as the positive control, and the aftertaste is refreshing 3 points: Slightly bitter compared to the positive control, but the aftertaste is refreshing 2 points: Slightly bitter compared to the positive control, and the refreshing feeling of the aftertaste is also slightly inferior 1 point: The bitterness is slightly stronger than the positive control and the bitterness is felt until the end. The refreshing feeling of the aftertaste is also inferior compared to the positive control, or the tightness of the aftertaste is slightly lacking compared to the positive control and the refreshing feeling is also inferior compared to the positive control

[0055]

Table 4

[0056] As shown in Table 4, the container-packed carbonated beverages in which the content of polyphenols and the ratio to vitamins are within a predetermined range were less likely to feel bitter.

Industrial Applicability

[0057] The container-packed carbonated beverage of the present invention is sugar-free, fruit-juice-free, and fragrance-free, but suppresses the odor derived from vitamins and also suppresses the deterioration odor over time. Therefore, the present invention provides a newly container-packed carbonated beverage that is preferably palatable in a situation where the recent health trend is traced back.

Claims

1. A canned carbonated beverage that is sugar-free, fruit-juice-free, and fragrance-free, having a gas volume measured at 20°C of 3.8 to 6.0, containing polyphenols, containing 50 to 1350 ppm of vitamins, containing at least vitamin C as the vitamins, and having a ratio of the content of the vitamins to the content of vitamin C (vitamin content / vitamin C content) of 1.06 to 2.00 Canned carbonated beverage.

2. The vitamins are water-soluble vitamins, and further contain one or more selected from the group consisting of vitamin B1, vitamin B6, niacin, pantothenic acid, and biotin, The canned carbonated beverage according to claim 1.

3. The canned carbonated beverage according to claim 1 or 2, wherein the content of the polyphenols is 9 to 50 ppm.

4. The canned carbonated beverage according to any one of claims 1 to 3, wherein the polyphenols are derived from citrus fruits.

5. The canned carbonated beverage according to claim 4, wherein the citrus fruit is yuzu.

6. The canned carbonated beverage according to any one of claims 1 to 5, wherein the ratio of the content of the vitamins to the content of the polyphenols (vitamin content / polyphenol content) is 6.3 to 35.

2.

7. A method for producing a canned carbonated beverage that is sugar-free, fruit-juice-free, and fragrance-free, adjusting the gas volume measured at 20°C to 3.8 to 6.0, adding polyphenols, adjusting the content of vitamins to 50 to 1350 ppm, containing at least vitamin C as the vitamins, and adjusting the ratio of the content of the vitamins to the content of vitamin C (vitamin content / vitamin C content) to 1.06 to 2.00, Method for producing a canned carbonated beverage.

8. A method for masking the vitamin odor in a canned carbonated beverage that is sugar-free, fruit-juice-free, and fragrance-free, adjusting the content of vitamins to 50 to 1350 ppm, containing at least vitamin C as the vitamins, adjusting the ratio of the content of the vitamins to the content of vitamin C (vitamin content / vitamin C content) to 1.06 to 2.00, and adjusting the gas volume measured at 20°C to 3.8 to 6.0 and adding polyphenols, Method for masking the vitamin odor in a canned carbonated beverage.

9. A method for suppressing deterioration in a container-packed carbonated beverage that is sugar-free, fruit-juice-free, and fragrance-free, adjusting the content of vitamins to 50 to 1350 ppm, containing at least vitamin C as the vitamins, and adjusting the ratio of the content of the vitamins to the content of vitamin C (vitamin content / vitamin C content) to 1.06 to 2.00, adjusting the gas volume measured at 20°C to 3.8 to 6.0, and adding polyphenols, A method for suppressing deterioration in a container-packed carbonated beverage.

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