Containerized carbonated beverage, its manufacturing method, and method for preventing gas leakage from containerized carbonated beverage

Abstract

A packaged carbonated beverage containing dead beneficial bacteria at a concentration of 5 hundred million / L or more, and further having a gas pressure of 0.05-0.5 MPa.

Description

[Technical Field]

[0001] The present invention relates to a bottled carbonated beverage, a method for producing the same, and a method for preventing gas leakage from a bottled carbonated beverage. [Background technology]

[0002] Carbonated beverages are widely enjoyed as beverages that offer a refreshing sensation due to the stimulation of carbon dioxide gas when consumed. Generally, carbonated beverages are designed with the flavor of carbon dioxide gas as a prerequisite. However, conventional bottled carbonated beverages have a problem in that, after the container is opened, the carbon dioxide gas contained in the beverage gradually decreases over time, resulting in a so-called "out-gassing" phenomenon, which weakens the stimulation of the carbon dioxide gas. In particular, when carbonated beverages are packaged in large containers, out-gassing is more likely to occur due to the longer time required for consumption. Carbonated beverages that have out-gassed not only experience a decreased refreshing sensation, but also have the problem of a change in flavor, such as a stronger sweetness, due to the reduced stimulation of the carbon dioxide gas. Various technologies have been investigated to prevent this out-gassing.

[0003] For example, Patent Document 1 proposes suppressing gas leakage from bottled carbonated drinks by using an emulsifier containing a polyglycerol fatty acid ester in combination with a flavoring containing a specific hydrophobic component.

[0004] Furthermore, Patent Document 2 describes that the loss of carbon dioxide gas can be suppressed by adding a specific polyphenol and a specific sweetener.

[0005] Furthermore, Patent Document 3 describes that adding indigestible dextrin to a carbonated drink makes it easier for carbon dioxide gas to escape from the drink, and that adding pectin and collagen to the carbonated drink can prevent carbon dioxide gas from escaping. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 2017-012016 [Patent Document 2] Japanese Patent Application Publication No. 2017-123788 [Patent Document 3] Patent Publication No. 2021-153412 Summary of the Invention [Problem to be solved by the invention]

[0007] However, the methods described in Patent Documents 1 to 3 have the limitation that they can only be applied to beverages that have flavors that match specific flavors, sweeteners, or additives. Furthermore, the above conventional methods have room for further improvement in terms of suppressing gas leakage from carbonated beverages.

[0008] Therefore, an object of the present invention is to provide a bottled carbonated beverage in which gas leakage is suppressed. [Means for solving the problem]

[0009] The present inventors have conducted extensive research with the aim of solving the above problems, and have newly discovered that adding a certain concentration or more of killed beneficial bacteria to a packaged carbonated beverage can prevent gas leakage from the packaged carbonated beverage, leading to the completion of the present invention.

[0010] That is, the present invention aims to advantageously solve the above-mentioned problems, and the present invention provides [1] a bottled carbonated beverage containing killed beneficial bacteria, wherein the killed beneficial bacteria concentration is 500 million / L or more, and further, the gas pressure is 0.05 MPa or more and 0.5 MPa or less. Within the above gas pressure range, if the killed beneficial bacteria concentration is equal to or higher than the above-mentioned lower limit, gas leakage from the bottled carbonated beverage can be suppressed. In this specification, the "gas pressure" of a packaged beverage is calculated from the concentration of dissolved carbon dioxide gas in the packaged beverage at 20°C, and can be measured according to the method described in the examples of this specification.

[0011] [2] Here, the bottled carbonated drink of [1] above preferably has a gas leakage prevention function.

[0012] [3] In the bottled carbonated beverage of [1] or [2] above, the concentration of dead bacteria of the beneficial bacteria is preferably 1,000 billion / L or less. If the concentration of dead bacteria of the beneficial bacteria is equal to or less than the upper limit, changes in the flavor of the beverage due to specific flavors derived from the beneficial bacteria can be suppressed.

[0013] [4] In the bottled carbonated drink of any one of [1] to [3] above, the beneficial bacteria are preferably one or more species selected from the group consisting of bacteria of the genus Lactobacillus and bacteria of the genus Lactococcus.

[0014] [5] In any of the bottled carbonated beverages [1] to [4] above, it is preferable that the beneficial bacteria are one or more species selected from the group consisting of Lactobacillus rhamnosus CRL1505, Lactococcus lactis subsp. lactis JCM5805, and Lactobacillus paracasei KW3110.

[0015] [6] In any of the packaged carbonated beverages described in [1] to [5] above, the pH when containing carbon dioxide is preferably 1.0 or more and 5.5 or less. If the pH is within the above range, gas leakage from the packaged carbonated beverage can be further suppressed. In this specification, the "pH when carbonated" of a packaged beverage means the pH under gas pressure, i.e., the pH when carbonated. The pH of a packaged beverage when carbonated can be measured according to the method described in the Examples of this specification.

[0016] [7] The bottled carbonated beverage of any one of [1] to [6] above is preferably a bottled carbonated beverage packed in a container with a content volume of 100 mL or more per bottle and 2100 mL or less per bottle.

[0017] [8] In the bottled carbonated drink of any one of [1] to [7] above, the container is preferably made of a plastic material.

[0018] [9] The present invention also provides a method for producing a bottled carbonated beverage, comprising a blending step of blending killed beneficial bacteria to a killed bacteria concentration of 500 million cells / L or more, and a carbon dioxide gas addition step of adding carbon dioxide gas to the blend obtained in the blending step to a gas pressure of 0.05 MPa or more and 0.5 MPa or less. This production method can provide a bottled carbonated beverage in which gas leakage is suppressed.

[0019]

[10] Furthermore, the present invention provides a method for preventing gas leakage from a bottled carbonated beverage, the method comprising: a blending step of blending killed beneficial bacteria to a killed bacteria concentration of 500 million cells / L or more; and a carbon dioxide gas addition step of adding carbon dioxide gas to the blend obtained in the blending step to a gas pressure of 0.05 MPa or more and 0.5 MPa or less. This gas leakage prevention method can provide a bottled carbonated beverage in which gas leakage is prevented. [Effects of the Invention]

[0020] According to the present invention, a bottled carbonated drink in which gas leakage is suppressed can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0021] (Containerized carbonated drinks) The packaged carbonated beverage of the present invention is a beverage containing killed beneficial bacteria. More specifically, the packaged carbonated beverage of the present invention is characterized by a killed beneficial bacteria concentration of 500 million cells / L or more and a gas pressure of 0.05 MPa or more and 0.5 MPa or less. The beverage of the present invention also has a gas leakage prevention function, allowing the beverage to taste the stimulating sensation of carbon dioxide even when consumed some time after opening. Furthermore, because the gas leakage prevention function is imparted by the addition of killed beneficial bacteria, it is also expected to provide beneficial effects derived from the beneficial bacteria, such as intestinal regulating effects and health promoting effects.

[0022] In the present invention, "packaged carbonated beverage" refers to a packaged beverage into which carbon dioxide (carbon dioxide) has been injected. For example, the carbonated beverage may be a sweetened carbonated beverage or an unsweetened carbonated beverage. Examples of sweetened carbonated beverages include, but are not limited to, cider, ramune, cola, energy drinks, and fruit juice-containing carbonated beverages. Examples of unsweetened carbonated beverages include, but are not limited to, sparkling alcoholic beverages in which carbon dioxide has been injected into various non-sparkling alcoholic beverages, beer-flavored beverages, and carbonated water without sweeteners. Furthermore, the carbonated beverage is not limited to beverages into which carbon dioxide has been artificially injected, and may include natural carbonated water in which carbon dioxide has been dissolved in groundwater, or carbonated water in which carbon dioxide released by microorganisms during the fermentation process has been dissolved.

[0023] <Dead beneficial bacteria> In the present invention, killed bacteria of useful bacteria are used. Examples of useful bacteria include, but are not limited to, bacteria of the genus Oenococcus, Bifidobacterium, Weissella, Tetragenococcus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Enterococcus, Lactobacillus, acetic acid bacteria, and Bacillus.

[0024] The Lactobacillus bacteria of the present invention include bacteria that were classified into the genus Lactobacillus before the reclassification of the genus Lactobacillus. For example, with the reclassification of the Lactobacillus genus, the following new species have been added: Acetilactobacillus, Agrilactobacillus, Amylolactobacillus, Apilactobacillus, Bombilactobacillus, Companilactobacillus, Dellaglioa, Fructilactobacillus, Furfurilactobacillus, Holzapfelia, Lacticaseibacillus, Lactiplantibacillus, and Lapidilactobacillus. This includes bacteria classified into the genera Lapidilactobacillus, Latilactobacillus, Lentilactobacillus, Levilactobacillus, Ligilactobacillus, Limosilactobacillus, Liquorilactobacillus, Loigolactobacillus, Paralactobacillus, Paucilactobacillus, Schleiferilactobacillus, and Secundilactobacillus.

[0025] Among the above, the bacteria are preferably Oenococcus, Bifidobacterium, Lentilactobacillus, Weissella, Tetragenococcus, Lactococcus, Leuconostoc, Pediococcus, Enterococcus, Lactobacillus, and Lactiplantibacillus.Moreover, it is more preferable that the bacteria include one or more species selected from the group consisting of Lactobacillus and Lactococcus.

[0026] Examples of the Oenococcus bacteria include Oenococcus oeni, etc. Specific examples of the Oenococcus bacteria include Oenococcus oeni JCM6125, etc.

[0027] Examples of the Bifidobacterium include Bifidobacterium animalis subsp. lactis and Bifidobacterium longum subsp. infantis. Specific examples of the Bifidobacterium include Bifidobacterium animalis subsp. lactis JCM10602 and Bifidobacterium longum subsp. infantis JCM1222.

[0028] Examples of the Weissella genus include Weissella paramesenteroides and Weissella viridescens. Specific examples of the Weissella genus include Weissella paramesenteroides JCM9890 and Weissella viridescens JCM1174.

[0029] Examples of the Tetragenococcus bacteria include Tetragenococcus halophilus, etc. Specific examples of the Tetragenococcus bacteria include Tetragenococcus halophilus NRIC0098, etc.

[0030] Examples of the Lactococcus bacteria include Lactococcus lactis, Lactococcus lactis subsp. lactis, Lactococcus garvieae, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. hordniae, and Lactococcus plantarum.

[0031] Specific examples of the above-mentioned Lactococcus genus bacteria include Lactococcus lactis subsp. lactis JCM5805, Lactococcus lactis subsp. lactis NBRC12007, Lactococcus lactis subsp. lactis NRIC1150, Lactococcus lactis subsp. lactis JCM20101, Lactococcus lactis subsp. lactis JCM7638, Lactococcus lactis subsp. Lactococcus lactis ATCC11454, Lactococcus garvieae NBRC100934, Lactococcus lactis subsp. cremoris JCM16167, Lactococcus lactis subsp. cremoris NBRC100676, Lactococcus lactis subsp. holdoniae JCM1180, Lactococcus lactis subsp. holdoniae JCM11040, and Lactococcus plantarum JCM11056.

[0032] Examples of the Leuconostoc bacteria include Leuconostoc carnosum and Leuconostoc lactis. Specific examples of the Leuconostoc bacteria include Leuconostoc carnosum JCM9695 and Leuconostoc lactis NBRC12455.

[0033] Examples of the Pediococcus bacteria include Pediococcus acidilactici, Pediococcus pentosaceus, Pediococcus cellicola, Pediococcus claussenii, Pediococcus damnosus, Pediococcus ethanolidurans, Pediococcus inopinatus, Pediococcus parvulus, and Pediococcus stilesii. Specific examples of bacteria of the genus Pediococcus include Pediococcus acidilactici JCM8797, Pediococcus acidilactici K15, and Pediococcus damnosus JCM5886.

[0034] Examples of the genus Streptococcus include Streptococcus thermophilus, etc. Specific examples of the genus Pediococcus include Streptococcus thermophilus SBC8781, etc.

[0035] Examples of the Enterococcus bacteria include Enterococcus alcedinis.

[0036] Examples of the Lactobacillus bacteria include Lactobacillus paracasei, Lactobacillus delbrueckii, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fructivorans, Lactobacillus hilgardii, Lactobacillus rhamnosus, Lactobacillus gasseri, Lactobacillus acidophilus, and Lactobacillus bulgaricus. bulgaricus, Lactobacillus parakefiri, Lactobacillus plantarum, and Lactobacillus pentosus.

[0037] Specific examples of Lactobacillus bacteria include Lactobacillus paracasei KW3110, Lactobacillus paracasei MCC1849, Lactobacillus paracasei K71, Lactobacillus rhamnosus GG, Lactobacillus rhamnosus CRL1505, Lactobacillus gasseri SBT2055, Lactobacillus acidophilus L-92, Lactobacillus bulgaricus OLL1073R-1, Lactobacillus parakeophili (newly classified as Lentilactobacillus parakeophili) JCM8573, Lactobacillus plantarum (newly classified as Lactiplantibacillus plantarum) L-137, and Lactobacillus pentosus (newly classified as Lactiplantibacillus pentosus) ONRICb0240.

[0038] The acetic acid bacteria are not particularly limited, but examples thereof include bacteria of the genus Gluconacetobacter, Acetobacter, and Gluconobacter, preferably bacteria of the genus Gluconacetobacter, more preferably Gluconacetobacter hansenii, and even more preferably Gluconacetobacter hansenii GK-1.

[0039] The Bacillus bacteria are not particularly limited, but include, for example, Bacillus coagulans, etc. Specific examples of Bacillus bacteria include, for example, Bacillus coagulans SANK70258 strain, etc.

[0040] Among the above, it is preferable that the useful bacteria include one or more species selected from the group consisting of Lactobacillus rhamnosus CRL1505, Lactococcus lactis subsp. lactis JCM5805, and Lactobacillus paracasei KW3110.

[0041] In the present invention, the killed useful bacteria are not particularly limited and may be dried or non-dried, but are preferably dried from the viewpoint of storage stability of the killed useful bacteria. Of these, the killed useful bacteria are preferably a dried powder of the killed useful bacteria.

[0042] The method for preparing killed useful bacteria is not particularly limited, and examples thereof include a method in which the medium in which the bacteria have been cultured is sterilized and then the cells are collected by filtration and centrifugation, or a method in which the cells are collected from the medium in which the bacteria have been cultured by filtration and centrifugation, and then sterilized. Among useful bacteria, for example, lactic acid bacteria can be cultured using a culture medium for lactic acid bacteria known to those skilled in the art, such as MRS (de Man-Rogosa-Sharpe) medium, which contains glucose, protein hydrolysate, yeast extract, etc. Generally, the culture temperature is 30°C to 37°C, the culture period is 2 to 3 days, and the culture can be performed under anaerobic conditions.

[0043] The cells collected after the culture can be further dried and crushed as necessary. The sterilization method is not particularly limited, and conventional methods for killing bacteria, such as heating, ultraviolet light, or gamma-ray irradiation, can be used.

[0044] The concentration of killed beneficial bacteria contained in the packaged carbonated beverage of the present invention must be 500 million / L or more, preferably 1 billion / L or more, more preferably 2 billion / L or more, even more preferably 5 billion / L or more, preferably 1,000 billion / L or less, more preferably 500 billion / L or less, even more preferably 100 billion / L or less, even more preferably 90 billion / L or less, even more preferably 80 billion / L or less, even more preferably 75 billion / L or less, even more preferably 50 billion / L or less, even more preferably 30 billion / L or less, and particularly preferably 20 billion / L or less. When the concentration of killed beneficial bacteria is above the above-mentioned lower limit, the gas leakage prevention function of the packaged carbonated beverage can be sufficiently enhanced. Furthermore, when the concentration of killed beneficial bacteria is below the above-mentioned upper limit, changes in the flavor of the beverage due to specific flavors derived from the useful bacteria can be suppressed. The concentration of dead bacteria in a beverage can be controlled by adjusting the amount of dead bacteria added to the beverage. The concentration of dead bacteria in a beverage can be measured by any known method for measuring bacterial counts, including, without limitation, direct microscopy, particle electrophoresis, PCR, and flow cytometry, with flow cytometry being preferred.

[0045] <Gas pressure> The gas pressure of the packaged carbonated beverage must be 0.05 MPa or more, preferably 0.1 MPa or more, and more preferably 0.2 MPa or more, and must be 0.5 MPa or less, and preferably 0.4 MPa or less. If the gas pressure of the packaged carbonated beverage is within the above range, the gas leakage prevention function of the packaged carbonated beverage can be sufficiently enhanced.

[0046] In the packaged carbonated beverage of the present invention, the relationship between gas pressure and dead bacteria concentration of beneficial bacteria, where A is the value of [dead bacteria concentration of beneficial bacteria (100 million / L) / gas pressure (MPa)], is preferably 15 or more, more preferably 20 or more, even more preferably 100 or more, still more preferably 300 or more, and preferably 50,000 or less, more preferably 40,000 or less, and even more preferably 10,000 or less. If A is within the above range, the gas leakage prevention function of the packaged carbonated beverage can be further improved.

[0047] <Other ingredients> The beverage of the present invention may contain one or more additives selected from the group consisting of acidulants, flavorings, colorants, sweeteners, preservatives, thickeners, stabilizers, emulsifiers, dietary fiber, bittering agents, antioxidants, pH adjusters, vitamins, nutritional fortifiers, umami components, dietary fiber, extracts, solvents, minerals, water-soluble functional ingredients, and fat-soluble functional ingredients, to the extent that the effects of the present invention are not impaired. The additives are not particularly limited and commonly used ones can be used, but specific examples include acesulfame K, stevia, and sucralose as sweeteners, citric acid as acidulants, soybean polysaccharides and pectin as stabilizers, and sodium, potassium, magnesium, and calcium as minerals.

[0048] Among the above-listed options, it is preferred that the packaged carbonated beverage contain citric acid. The concentration of citric acid is not particularly limited as long as it allows the pH of the packaged carbonated beverage to be suitably adjusted within the range described below, but for example, it is preferably 0.0001% by mass or more, more preferably 0.001% by mass or more, even more preferably 0.005% by mass or more, preferably 1% by mass or less, more preferably 0.5% by mass or less, even more preferably 0.1% by mass or less, even more preferably 0.05% by mass or less, and particularly preferably 0.01% by mass or less. If the citric acid concentration is within the above range, the gas leakage prevention function of the packaged carbonated beverage can be further enhanced.

[0049] <pH of bottled carbonated beverages containing carbon dioxide> The pH of a packaged carbonated beverage when it contains carbon dioxide refers to the pH under gas pressure, i.e., the pH in a carbonated state. The pH under gas pressure of a packaged beverage when it contains carbon dioxide is preferably 1.0 or higher, more preferably 1.5 or higher, even more preferably 2.0 or higher, particularly preferably 2.5 or higher, and preferably 5.5 or lower, more preferably 5.0 or lower, and even more preferably 4.5 or lower. If the pH under gas pressure of a packaged beverage is above the above lower limit, gas leakage from the packaged carbonated beverage can be further suppressed and excessive sourness can be suppressed. If the pH under gas pressure of a packaged beverage is below the above upper limit, the harsh taste of the packaged carbonated beverage can be suppressed.

[0050] <Container> Examples of containers for the packaged beverage of the present invention include containers made of plastic materials (plastic bottle containers) such as PET bottles, polypropylene bottles, and polyvinyl chloride bottles, as well as bottle containers and can containers. The capacity of the container is not particularly limited, but can be, for example, 100 mL or more, preferably 350 mL or more, for example, 2100 mL or less, preferably 1600 mL or less. More specifically, the capacity of containers made of plastic materials is preferably 150 mL or more, more preferably 310 mL or more, even more preferably 360 mL or more, particularly preferably 400 mL or more, preferably 1300 mL or less, more preferably 1200 mL or less, even more preferably 950 mL or less, and particularly preferably 700 mL or less. The capacity of bottle containers is preferably 150 mL or more, more preferably 430 mL or more, and preferably 1300 mL or less. The capacity of the can container is preferably 150 mL or more, more preferably 260 mL or more, preferably 1250 mL or less, more preferably 900 mL or less, even more preferably 700 mL or less, and particularly preferably 400 mL or less.

[0051] (Production method of bottled carbonated beverages) The method for producing a packaged carbonated beverage of the present invention is characterized by comprising a blending step of blending killed beneficial bacteria to a killed bacteria concentration of 500 million / L or more, and a carbon dioxide gas addition step of adding carbon dioxide gas to the blend obtained in the blending step so that the gas pressure is 0.05 MPa or more and 0.5 MPa or less. The method for producing a packaged carbonated beverage of the present invention is not particularly limited as long as it includes the above-mentioned specific blending step and carbon dioxide gas addition step. In other words, the beverage can be produced according to a conventionally known method for producing a beverage as long as it includes the above-mentioned blending step and carbon dioxide gas addition step.

[0052] The blending step of blending killed useful bacteria to a concentration of 500 million / L or more can be, for example, a step of adding a solvent such as water and other optional components to a mixing tank, and then adding the killed useful bacteria to the mixture at a rate of 500 million / L or more. Alternatively, the blending step can be a step of simultaneously adding the killed useful bacteria and an optional solvent to the mixing tank. Of course, the manner of addition and the order of blending are not limited to the above.

[0053] The carbon dioxide gas addition step in which carbon dioxide gas is added to the compound obtained in the compounding step so that the gas pressure is 0.05 MPa or more and 0.5 MPa or less can be carried out by using a carbonator to place the compound obtained above and inject and dissolve carbon dioxide gas to a predetermined gas pressure.

[0054] The carbonated beverage obtained through the carbon dioxide gas addition step is then filled into a container such as those listed above and sealed in a known manner to produce the bottled carbonated beverage of the present invention.

[0055] (Method for preventing gas leakage from bottled carbonated drinks) The method for preventing gas leakage from bottled carbonated beverages of the present invention is not particularly limited, as long as it includes a blending step of blending dead cells of beneficial bacteria to a dead cell concentration of 500 million cells / L or more, and a carbon dioxide gas addition step of adding carbon dioxide gas to the blend obtained in the blending step so that the gas pressure is 0.05 MPa or more and 0.5 MPa or less.

[0056] The blending step and the carbon dioxide gas addition step can be the same steps as those described in relation to the method for producing the bottled carbonated beverage of the present invention. [Example]

[0057] The present invention will be specifically described below based on exemplary tests, but the present invention is not limited to the following descriptions. The samples from each test plot described below were subjected to various measurements and evaluations using the following methods.

[0058] (Physical property measurement) <Gas pressure loss rate measurement method> The gas pressure loss rate of the carbonated beverage samples in each test group was determined using the Packaged Beverage Analyzer PBA (equipped with a filling device PFD, a carbon dioxide concentration meter CarboQC ME, a pH meter MEASURING MODULE pH3201, and a density meter DMA4501) (manufactured by Anton Paar) using the following method. First, the temperature of the carbonated beverage sample in the container before opening was brought to 20°C, and then the sample was left to stand for at least 72 hours to stabilize the vapor-liquid equilibrium within the sample. The left-standing sample was thoroughly agitated up and down and then analyzed using a measuring device to obtain the gas pressure value before opening. Meanwhile, another left-standing sample was gently opened, left to stand at room temperature for one hour, then recapped, and similarly thoroughly agitated up and down to stabilize the vapor-liquid equilibrium. After that, the gas pressure value one hour after opening was analyzed using a measuring device to obtain the gas pressure value one hour after opening. The gas pressure loss rate of the carbonated beverage sample was calculated from the gas pressure values ​​before and one hour after opening using the following formula. Gas pressure loss rate = (gas pressure value before opening - gas pressure value 1 hour after opening) x 100 ÷ gas pressure value before opening

[0059] <pH under gas pressure> The pH under gas pressure was measured using the Packaged Beverage Analyzer PBA described above.

[0060] (Test 1) Effect of pH under gas pressure on gas pressure loss rate The following test was conducted to investigate the relationship between the pH under gas pressure and the gas pressure loss rate in carbonated beverages.

[0061] <Sample preparation> Water was placed in a 500 mL plastic container, and phosphoric acid or sodium hydroxide was added to achieve the pH under the gas pressure shown in Table 1.The carbonated beverage samples for test areas 1-4 were then prepared by carbonating (dissolving by injecting carbon dioxide gas) the liquid at a liquid temperature of 20°C so that the gas pressure before opening was 0.35 MPa using a carbonator.

[0062] <Measurement> For the carbonated beverage samples obtained in the above test areas, the pH under gas pressure and the gas pressure loss rate one hour after opening were determined according to the above-mentioned methods for measuring pH under gas pressure and measuring gas pressure loss rate. Six samples were prepared for each test area, and measurements were taken before opening and one hour after opening (three samples each), and the gas pressure loss rate was calculated from the average of the three samples. The results are shown in Table 1.

[0063] (Test 2) Effect of dead bacteria concentration on gas pressure loss rate The following test was conducted to investigate the relationship between the concentration of dead beneficial bacteria in carbonated drinks and the rate of gas pressure loss.

[0064] <Sample preparation> Water was placed in a 500 mL plastic container, and 0.005% citric acid was added to adjust the pH to 3.5 under gas pressure. Matcha powder (Aiya Co., Ltd.), killed yeast powder (Oriental Yeast Co., Ltd.), or killed rhamnosus bacteria (containing one or more species of Lactobacillus rhamnosus) was added to the final concentrations listed in Table 2. This sample was then carbonated in a carbonator at a liquid temperature of 20°C to a pre-opening gas pressure of 0.24 MPa to produce carbonated beverage samples for test plots 5-11. The killed rhamnosus bacteria used were prepared by diluting raw rhamnosus bacteria (containing one or more species of Lactobacillus rhamnosus) at 350 billion cells / g with water 35 times and sterilizing it at 80°C for 60 minutes to prepare an aqueous solution of killed rhamnosus bacteria at 10 billion cells / g.

[0065] <Measurement> For the carbonated beverage samples obtained in the above test areas, the pH under gas pressure and the gas pressure loss rate one hour after opening were determined according to the above-mentioned methods for measuring pH under gas pressure and measuring gas pressure loss rate. Six samples were prepared for each test area, and measurements were taken before opening and one hour after opening (three samples each), and the gas pressure loss rate was calculated from the average of the three samples. The results are shown in Table 2.

[0066] (Test 3) The effect of the concentration of dead bacteria on the gas pressure loss rate and the relationship with the gas pressure before opening The following test was carried out to investigate the effect of the concentration of dead beneficial bacteria on the gas pressure loss rate and the relationship with the gas pressure before opening.

[0067] <Sample preparation> Water was placed in a 500 mL plastic container, and killed Rhamnosus bacteria were added to achieve the final concentrations shown in Table 3. This sample was then carbonated using a carbonator at a liquid temperature of 20°C to a pre-opening gas pressure of 0.38 MPa to produce carbonated beverage samples for test plots 12 and 13. The killed rhamnosus bacteria used were prepared by diluting raw rhamnosus bacteria (containing one or more species of Lactobacillus rhamnosus) at 350 billion cells / g with water 35 times and sterilizing it at 80°C for 60 minutes to prepare an aqueous solution of killed rhamnosus bacteria at 10 billion cells / g.

[0068] <Measurement> For the carbonated beverage samples obtained in the above test areas, the pH under gas pressure and the gas pressure loss rate one hour after opening were measured according to the above-mentioned methods for measuring pH under gas pressure and measuring gas pressure loss rate. Six samples were prepared for each test area, and measurements were taken in triplicate before and one hour after opening, and the pH under gas pressure and gas pressure loss rate were calculated from the average of the three samples. The results are shown in Table 3.

[0069] (Test 4) Effect of Killed Beneficial Bacteria on Gas Pressure Loss in Bottled Carbonated Drinks Containing Indigestible Dextrin The following test was conducted to investigate the effect of killed beneficial bacteria on the gas pressure loss rate in a bottled carbonated beverage containing indigestible dextrin.

[0070] <Sample preparation> Water was placed in a 500 mL plastic container, and 1.1% indigestible dextrin was added. 0.005% citric acid was added to adjust the pH to 3.5 under gas pressure, and killed Rhamnosus bacteria were added to achieve the final concentrations listed in Table 4. This sample was carbonated using a carbonator at a liquid temperature of 20°C so that the gas pressure before opening was 0.30 MPa, producing carbonated beverage samples for test plots 14 and 15. The killed rhamnosus bacteria used were prepared by diluting raw rhamnosus bacteria (containing one or more species of Lactobacillus rhamnosus) at 350 billion cells / g with water 35 times and sterilizing it at 80°C for 60 minutes to prepare an aqueous solution of killed rhamnosus bacteria at 10 billion cells / g.

[0071] <Measurement> For the carbonated beverage samples obtained in the above test areas, the pH under gas pressure and the gas pressure loss rate one hour after opening were measured according to the above-mentioned methods for measuring pH under gas pressure and measuring gas pressure loss rate. Six samples were prepared for each test area, and measurements were taken before opening and one hour after opening (N=3 each), and the gas pressure loss rate was calculated from the average of the three samples. The results are shown in Table 4.

[0072] [Table 1]

[0073] [Table 2]

[0074] [Table 3]

[0075] [Table 4]

[0076] From Table 1, it can be inferred that for carbonated beverages with a pre-opening gas pressure of 0.05 MPa or more and 0.5 MPa or less, when the pH under gas pressure is between 1.4 and 1.7, the effect of suppressing the gas pressure loss rate of the beverage after opening increases as the pH under gas pressure increases. Table 1 also shows that a generally high effect of suppressing gas pressure loss is achieved when the pH under gas pressure is in the range from around 1.7 to 5.0. Table 2 shows that test plots 8-11, which are carbonated beverage samples containing more than 500 million killed beneficial bacteria per liter and with a pre-opening gas pressure of 0.05 MPa to 0.5 MPa, suppressed the rate of gas pressure loss after opening. Furthermore, comparing test plots 8-11 with test plots 6 and 7, which used matcha powder or killed yeast as additives, shows that the suppression of gas pressure loss is a specific effect when killed beneficial bacteria are added. Table 3 shows that in Test 13, a carbonated beverage sample containing more than 500 million dead beneficial bacteria per liter and with a pre-opening gas pressure of 0.05 MPa to 0.5 MPa, the rate of gas pressure loss after opening was suppressed even at a pre-opening gas pressure higher than that in Test 2. Table 4 shows that even when the carbonated beverage contained indigestible dextrin, the rate of gas pressure loss after opening was suppressed in Test Group 15, which was a carbonated beverage sample containing 10 billion dead beneficial bacteria / L and with a pre-opening gas pressure of 0.05 MPa or more and 0.5 MPa or less. [Industrial Applicability]

[0077] According to the present invention, it is possible to provide a bottled carbonated drink in which gas leakage is suppressed.

Claims

1. It is a packaged carbonated beverage, Contains dead beneficial bacteria, The useful bacterium is a bacterium of the genus Lactobacillus rhamnosus, The concentration of dead bacteria of the beneficial bacteria is 500 million / L or more, and The gas pressure at 20°C is 0.05 MPa or more and 0.5 MPa or less, The pH when containing carbon dioxide is 1.0 or more and 5.5 or less, When the value of [killed bacteria concentration of the useful bacteria (billion bacteria / L) / gas pressure (MPa)] is A, A is 15 or more and 50,000 or less. Packaged carbonated drinks.

2. The bottled carbonated beverage according to claim 1, which has a gas leakage prevention function.

3. 2. The bottled carbonated beverage according to claim 1, wherein the concentration of dead bacteria of the beneficial bacteria is 1,000 billion / L or less.

4. 2. The bottled carbonated beverage according to claim 1, wherein the beneficial bacterium is Lactobacillus rhamnosus CRL1505.

5. The bottled carbonated beverage according to claim 1, which is packed in a container having a content volume of 100 mL or more per bottle and 2100 mL or less per bottle.

6. The bottled carbonated drink according to any one of claims 1 to 5, wherein the container is made of a plastic material.

7. A method for producing a bottled carbonated beverage, A blending step of blending killed bacteria of the genus Lactobacillus rhamnosus as useful bacteria to a killed bacteria concentration of 500 million cells / L or more; a pH adjustment step of adjusting the pH so that the pH when containing carbon dioxide is 1.0 or more and 5.5 or less; a carbon dioxide gas adding step of adding carbon dioxide gas to the blend obtained in the blending step so that the gas pressure at 20°C is 0.05 MPa or more and 0.5 MPa or less, and where A is the value of [killed bacteria concentration of the useful bacteria (100 million bacteria / L) / gas pressure (MPa)], A is 15 or more and 50,000 or less; A method for producing a bottled carbonated beverage, comprising:

8. A method for preventing gas leakage from a bottled carbonated beverage, A blending step of blending killed bacteria of the genus Lactobacillus rhamnosus as useful bacteria to a killed bacteria concentration of 500 million cells / L or more; a pH adjustment step of adjusting the pH so that the pH when containing carbon dioxide is 1.0 or more and 5.5 or less; a carbon dioxide gas adding step of adding carbon dioxide gas to the blend obtained in the blending step so that the gas pressure at 20°C is 0.05 MPa or more and 0.5 MPa or less; A method for preventing gas leakage from a bottled carbonated beverage, comprising:

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