Sparkling beverage having effervescence retainability and method for improving effervescence retainability of sparkling beverage

Abstract

The purpose of the present invention is to provide: a sparkling beverage having effervescence retainability; and a method for improving effervescence retainability of a sparkling beverage. The present invention provides a sparkling beverage which has a content of Reb. B of 6-45 ppm, while having a gas pressure of from 2.2 kgf / cm2 to 4.0 kgf / cm2.

Description

Sparkling beverages with foam retention and methods for improving foam retention in sparkling beverages

[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 Reb. B for improving the foam retention of a sparkling beverage and a foam retention improver.

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

[0003] To date, sparkling 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 a proline-hesperidin sugar adduct and methylhesperidin. Patent Document 2 reports a beverage characterized by containing water-soluble soybean polysaccharides.

[0004] JP 2015-181361 A JP 2016-129510 A

[0005] There is currently a need for novel sparkling beverages with foam retention and methods for improving foam retention. Accordingly, it is an object of the present invention to provide a sparkling beverage with foam retention and a method for improving foam retention in a sparkling beverage.

[0006] As a result of intensive research conducted by the present inventors to solve the above problems, they unexpectedly discovered that adding a small amount of Reb. B (rebaudioside B) to a sparkling beverage can improve the foam retention of the sparkling beverage. The present invention is based on this finding.

[0007] The present invention includes the following aspects: [1] A gas mixture containing Reb. B in an amount of 6 to 45 ppm and having a gas pressure of 2.2 kgf / cm ２ ~4.0kgf / cm ２[2] The sparkling beverage according to [1], wherein the Reb. B content is 8 to 40 ppm. [3] The sparkling beverage according to [1] or [2], wherein the Reb. B content is 10 to 40 ppm. [4] The sparkling beverage according to any one of [1] to [3], wherein the Reb. B content is 12 to 20 ppm. [5] The sparkling beverage according to [1], wherein the Reb. B content is 6 ppm or more and less than the sweetness threshold. [6] The sparkling beverage according to [1], wherein the Reb. B content is 6 ppm or more and less than the sweetness threshold. [7] The sparkling beverage according to [1], wherein the Reb. A, Reb. C, Reb. D, Reb. E, Reb. F, Reb. G, Reb. I, Reb. J, Reb. K, Reb. N, Reb. M, Reb. O, Reb. Q, Reb. [7] The sparkling beverage according to any one of [1] to [6], further comprising one or more steviol glycosides selected from the group consisting of Reb. A, 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, in an amount not more than 5 times the content of Reb. B. [8] The sparkling beverage according to any one of [1] to [6], further comprising one or more steviol glycosides selected from the group consisting of Reb. A, 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, in an amount not more than 5 times the content of Reb. B. [9] The sparkling beverage according to any one of [1] to [6], further comprising one or more steviol glycosides selected from the group consisting of Reb. A, 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, in an amount not more than 5 times the content of Reb. B. [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] A 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.

[11] A 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.

[12] A 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.

[13] A 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.

[14] A sparkling beverage according to any one of [1] to [8], further comprising one or more sweet ２ ~3.5kgf / cm ２The sparkling beverage according to any one of [1] to [9], wherein the alcohol content is less than 0.05 v / v%.

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

[10] , wherein the pH is 2.0 to 4.0.

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

[11] , wherein the Brix is ​​5 to 13.

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

[12] , wherein the alcohol content is less than 0.05 v / v%.

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

[13] , wherein the sparkling beverage is an orange-flavored, lemon-flavored, lime-flavored, grape-flavored, ginger ale-flavored, cassis-flavored, or cola-flavored beverage.

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

[14] , wherein the sparkling beverage contains one or more selected from the group consisting of caramel, cinnamaldehyde, phosphoric acid, vanilla, and caffeine.

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

[15] , wherein the bubbles are stabilized.

[17] A method for improving foam retention in a sparkling beverage, comprising the step of preparing a sparkling beverage containing 6 to 45 ppm of Reb. B.

[18] Use of Reb. B for improving foam retention in a sparkling beverage.

[19] The use according to

[18] , in which the foam is stabilized for 5 seconds or more.

[20] The use according to

[18] , in which the foam is stabilized for 10 seconds or more.

[21] A foam retention improver comprising Reb. B.

[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 of a sparkling beverage.

[0009] 1 is a photograph of the equipment used in the foam retention test. (a) shows a 500 ml measuring cylinder, (b) shows a 200 ml measuring cylinder, and (c) shows a funnel. 2 is a schematic diagram showing the foam retention test procedure. 3 is a graph showing the results of the foam retention test at various Reb. B concentrations. (a) shows the results using a 500 ml measuring cylinder, and (b) shows the results using a 200 ml measuring cylinder. 4 is a graph showing the results of the foam retention test at various pH values ​​and gas pressures. (a) shows the results at a gas pressure of 3.2 kgf / cm. ２ (b) is the result of gas pressure 2.3 kgf / cm ２ The result is (c) at a gas pressure of 0.8 kgf / cm ２1 is a graph showing the results of a foam retention test for beverages containing Reb. B and / or Reb. A. 2 is a graph showing the results of a foam retention test for various commercially available sparkling beverages containing Reb. B.

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

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

[0012] In this specification, "ppm" means "ppm by mass" unless otherwise specified. Furthermore, 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 beverage with foam retention As described above, the present inventors unexpectedly obtained a sparkling beverage with foam retention by adding a small amount of Reb. B. Therefore, the sparkling beverage of the present invention has a Reb. B content of 6 to 45 ppm and is simmered at a gas pressure of 2.2 kgf / cm. ２ ~4.0kgf / cm ２ It is a sparkling beverage.

[0014] As used herein, a "sparkling beverage" refers to a beverage that generates foam, including, for example, a beverage that forms a layer of foam on the surface of the beverage when poured into a container. In this specification, foam that generates in a beverage is referred to as "bubble," and foam that forms on the surface of the beverage is sometimes referred to as "foam." Furthermore, in this specification, "having foam retention" means that the foam is maintained, and "improved foam retention" means that the foam is maintained for a longer period of time.

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

[0016] The content of Reb. B in the sparkling beverage of the present invention is 6 to 45 ppm. In another embodiment of the present invention, the content of Reb. B in the sparkling beverage is 6 to 40 ppm, 6 to 35 ppm, 6 to 30 ppm, 6 to 25 ppm, 6 to 20 ppm, 6 to 15 ppm, 6 to 10 ppm, 6 to 8 ppm, 7 to 45 ppm, 7 to 40 ppm, 7 to 35 ppm, 7 to 30 ppm, 7 to 25 ppm, 7 to 20 ppm, 7 to 15 ppm, 7 to 10 ppm, 7 to 8 ppm, 8 to 45 ppm, 8 to 40 ppm, 8 to 35 ppm, 8 to 30 ppm, 8 to 25 ppm, 8 to 20 ppm, 8 to 15 ppm, 8 to 10 ppm, 9-45ppm, 9-40ppm, 9-35ppm, 9-30ppm, 9-25ppm, 9-20ppm, 9-15ppm, 9-10ppm, 10-45ppm, 10-40ppm, 10-35ppm, 10-30ppm, 10- 25ppm, 10-20ppm, 10-15ppm, 11-45ppm, 11-40ppm, 11-35ppm, 11-30ppm, 11-25ppm, 11-20ppm, 11-15ppm, 12-45ppm, 12-40ppm m, 12-35ppm, 12-30ppm, 12-25ppm, 12-20ppm, 12-15ppm, 13-45ppm, 13-40ppm, 13-35ppm, 13-30ppm, 13-25ppm, 13-20ppm, 13 ~15ppm, 14-45ppm, 14-40ppm, 14-35ppm, 14-30ppm, 14-25ppm, 14-20ppm, 15-45ppm, 15-40ppm, 15-35ppm, 15-30ppm, 15-25p ppm, 15 to 20 ppm, 12 to 15 ppm, 16 to 45 ppm, 16 to 40 ppm, 16 to 35 ppm, 16 to 30 ppm, 16 to 25 ppm, 16 to 20 ppm, 18 to 45 ppm, 18 to 40 ppm, 18 to 35 ppm, 18 to 30 ppm, 18 to 25 ppm, 20 to 45 ppm, 20 to 40 ppm, 20 to 35 ppm, 20 to 30 ppm, 20 to 25 ppm, 22 to 45 ppm, 22 to 40 ppm, 22 to 35 ppm, or 22 to 30 ppm. The influence of the bitterness of B on the beverage can be suppressed.In another embodiment of the present invention, the content of Reb. B in a beverage is 6 ppm or more and less than the sweetness threshold, 10 ppm or more and less than the sweetness threshold, or 12 ppm or more and less than the sweetness threshold. As used herein, "sweetness threshold" refers to the minimum concentration at which sweetness is perceived when a sweet compound is added to a beverage. While the sweetness threshold may vary slightly depending on the beverage composition, in the case of Reb. B, it is generally 25 ppm to 40 ppm. When the amount of Reb. B added is less than the sweetness threshold, adding Reb. B to a beverage can improve foam retention while minimizing the effect on the sweetness of the beverage. The content of Reb. B 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.

[0017] The Reb. B 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 that contains a large amount of Reb. B, or it may be obtained by chemical synthesis or biosynthesis. Furthermore, the Reb. B 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. B is obtained by purifying a stevia extract, and steviol glycosides other than Reb. B may also be contained in the purified product. Alternatively, Reb. B may be obtained by decomposing Reb. M, Reb. D, or Reb. A.

[0018] The gas pressure of the sparkling beverage of the present invention is 2.2 kgf / cm ２ ~4.0kgf / cm ２ In another embodiment of the present invention, the gas pressure of the sparkling beverage is 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 determined by gas pressure. In this specification, unless otherwise specified, "gas pressure" refers to the gas pressure of carbon dioxide in the sparkling beverage in a container. Therefore, the sparkling beverage of the present invention can be packaged in a container. The container can be of any shape or material, and may be, for example, a glass bottle, a can, a barrel, or a PET bottle. Gas pressure can be measured by fixing a beverage at a liquid temperature of 20°C to an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to expose to the atmosphere to remove carbon dioxide from the headspace, then 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.

[0019] The sparkling beverage of the present invention may contain steviol glycosides other than Reb. B. 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. C, Reb. D, Reb. E, Reb. F, Reb. G, Reb. I, Reb. J, Reb. K, Reb. N, Reb. M, Reb. O, Reb. Q, Reb. R, dulcoside A, rubusoside, steviolmonoside, steviolbioside, and stevioside.

[0020] 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.

[0021] 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.

[0022] In one embodiment of the present invention, the content of Reb. D is 0 to 600 ppm, 1 to 600 ppm, 5 to 500 ppm, 10 to 450 ppm, 20 to 400 ppm, 30 to 350 ppm, 40 to 300 ppm, 50 to 250 ppm, 60 to 200 ppm, 70 to 180 ppm, 80 to 160 ppm, or 90 to 150 ppm.

[0023] 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.

[0024] 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.

[0025] 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.

[0026] 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.

[0027] 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.

[0028] 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.

[0029] 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.

[0030] In one embodiment of the present invention, the content of Reb. M is 0 to 600 ppm, 1 to 600 ppm, 5 to 500 ppm, 10 to 450 ppm, 20 to 400 ppm, 30 to 350 ppm, 40 to 300 ppm, 50 to 250 ppm, 60 to 200 ppm, 70 to 180 ppm, 80 to 160 ppm, or 90 to 150 ppm.

[0031] 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.

[0032] 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.

[0033] 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.

[0034] 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.

[0035] 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.

[0036] In one embodiment of the present invention, the content of steviolmonoside 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 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.

[0038] 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.

[0039] In another embodiment of the present invention, the sparkling beverage of the present invention may contain one or more steviol glycosides selected from the group consisting of Reb. A, 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 in an amount not greater than 5 times the content of Reb. B. By limiting the content of the steviol glycoside to an amount not greater than 5 times the content of Reb. B, it is possible to improve foam retention while also suppressing deterioration in the taste of the beverage due to steviol glycosides other than Reb. B. The content of the steviol glycoside other than Reb. B may be less than or equal to the content of Reb. B. The content of steviol glycosides other than Reb. B may be 4 times or less, 3 times or less, 2 times or less, 1.5 times or less, 1.2 times or less, 1.0 times or less, 0.8 times or less, 0.5 times or less, 0.3 times or less, or 0.1 times or less the content of Reb. B, and the lower limit of the content of steviol glycosides other than Reb. B may be substantially 0 ppm or more. "Substantially 0 ppm" means that impurities such as other steviol glycosides that are inevitably contained in the process of preparing Reb. B (such as purification or biosynthesis of stevia extract) may be included.

[0040] In another embodiment of the present invention, the Reb. A content of the sparkling beverage of the present invention may be 0 ppm or more and 5 times or less the Reb. B content. By limiting the Reb. A content within this range, the impact of the bitterness of Reb. A can be reduced while improving foam retention. The upper limit of the Reb. A content may be 4 times or less, 3 times or less, 2 times or less, 1.5 times or less, 1.2 times or less, 1.0 times or less, 0.8 times or less, 0.5 times or less, 0.3 times or less, or 0.1 times or less the Reb. B content, and the lower limit of the Reb. A content may be substantially 0 ppm or more.

[0041] 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, for example, one or more sweeteners selected from the group consisting of sucrose, high-fructose corn syrup, erythritol, mogroside V, corn syrup, aspartame (also known as an L-phenylalanine compound), sucralose, acesulfame potassium, saccharin, and xylitol. Among these, natural sweeteners are preferred from the viewpoints of providing a refreshing taste, ease of drinking, a natural flavor, and a moderate body, and high-fructose corn syrup, in particular, are preferred. These sweetening components may be used alone or in combination. These sweeteners may be contained in the beverage in an amount 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 in terms of Brix, and the lower limit may be 0.1 or more.

[0042] The pH of the sparkling beverage of the present invention is not particularly limited, but is preferably 2.0 to 4.0, more preferably 2.2 to 3.7, and even more preferably 2.3 to 3.3. By keeping the pH within this range, it is possible to suppress the growth of microorganisms and the like during storage and to provide a refreshing taste.

[0043] In one embodiment of the present invention, the pH of the sparkling 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 is.

[0044] The Brix of the sparkling beverage of the present invention is not particularly limited, but is preferably 3 to 15, more preferably 5 to 13, and even more preferably 7 to 11. Brix can be calculated from the sweetness of each sweetener, such as steviol glycoside, relative to sucrose and the amount of each sweetener. Reb. B is 325 times sweeter than sucrose, Reb. A is 300 times sweeter, Reb. D is 250 times sweeter, and Reb. M is 250 times sweeter. Therefore, the amount of steviol glycoside corresponding to a Brix of 1 can be calculated as 30.7 ppm for Reb. B, 33.3 ppm for Reb. A, and 40.0 ppm for Reb. D (and similarly for Reb. M). Brix can be calculated similarly 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 times sweeter, and aspartame is about 180 times sweeter. The relative ratio of the sweetness of various sweeteners to the sweetness of sucrose (1) can be determined from a known sugar sweetness conversion table (for example, page 11 of the "Beverage Terminology Dictionary" published by Beverage Japan Co., Ltd.).

[0045] The sparkling beverage of the present invention may contain alcohol. An alcoholic beverage refers to a beverage containing alcohol, and unless otherwise specified, alcohol refers to ethyl alcohol (ethanol). 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 (v / v%) on a volume / volume basis. The alcohol content of a beverage can be measured by any known method, for example, using a vibration density meter.

[0046] 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 orange-flavored, lemon-flavored, lime-flavored, grape-flavored, ginger ale-flavored, black currant-flavored, or cola-flavored. 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 long been used in food and are generally recognized as safe even if not approved. In one aspect of the present invention, the sparkling beverage of the present invention is not a beer-flavored beverage.

[0047] The sparkling beverage of the present invention may further contain one or more components selected from the group consisting of caramel, cinnamaldehyde, phosphoric acid, vanilla, and caffeine. The inclusion of these components can further improve foam retention. The caffeine may be in the form of a refined product usable as a food additive (refined product with a caffeine content of 98.5% or more), a crude product usable as a food (caffeine content of 50-98.5%), or an extract or concentrate of a caffeine-containing plant (e.g., tea leaves, kola nuts, coffee beans, guarana, etc.). In one embodiment of the present invention, the caffeine content of the sparkling beverage may be 1-200 ppm. Caffeine quantification may be performed using any method, but can be performed, for example, by filtering the sparkling beverage through a membrane filter (0.45 μm cellulose acetate membrane, manufactured by ADVANTEC) and subjecting the sample to high-performance liquid chromatography (HPLC).

[0048] 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 the aroma component of cinnamon and is available as a flavoring preparation. In one aspect of the present invention, the sparkling beverage may contain cinnamaldehyde in an amount within a specific range. For example, the cinnamaldehyde content in the sparkling beverage of the present invention may be 0.5 to 50 ppm, preferably 0.5 to 32 ppm, or 1.0 to 20 ppm. Cinnamaldehyde can be quantified, for example, by methods using gas chromatography, mass spectrometry, or the like.

[0049] In yet another embodiment, the sparkling beverage of the present invention may contain caramel (or caramel color). Here, any 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 with the addition of an acid or alkali may be used. Furthermore, sugars contained in fruit juice or vegetable juice may be caramelized and used. In this case, the sugars can be caramelized by heat treatment, treatment with an acid or alkali, or the like. The sparkling beverage of the present invention may contain a caramel color in a specific range of content.

[0050] The sparkling beverage of the present invention has 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 typical sparkling beverage. The foam retention of a sparkling beverage can be evaluated as follows: Reb. B and any additives are added to a test solution whose pH has been adjusted with phosphoric acid, and the gas pressure is adjusted using carbon dioxide gas. The resulting sample is placed in a container (e.g., a 100 ml glass bottle) and then sealed. The container is then opened, and the sample is poured into a 500 ml graduated cylinder with a funnel on top at a rate of 100 ml / 2 seconds, running down the funnel wall. The scale markings on the rising surface of the foam are read and used as the liquid level (ml) at the start of the test. The test equipment 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 foam on the liquid surface disappears) is measured and recorded. If the foam disappears quickly, a 200 mL graduated cylinder may be used for the test instead of the 500 mL graduated cylinder.

[0051] The foam retention time of the sparkling beverage of the present invention, when measured by the above method, is preferably 5 seconds or more, more preferably 10 seconds or more, and even more preferably 20 seconds or more.

[0052] 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 cartons, chilled cups, and bottles. When heat sterilization is performed, the type of container is not particularly limited, and conventional techniques such as UHT sterilization and retort sterilization can be used. 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 that under the above conditions is obtained, sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds, is acceptable.

[0053] The energy (total energy amount) of the beverage of the present invention is not particularly limited, and may be 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 to 5 Kcal / 100 ml, 0.1 to 50 Kcal / 100 ml, 0.1 to 45 Kcal / 100 ml, 0.1 to 40 Kcal / 100 ml l, 0.1-35Kcal / 100ml, 0.1-30Kcal / 100ml, 0.1-24Kcal / 100ml, 0.1-22Kc al / 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, 1-3 5Kcal / 100ml, 1-30Kcal / 100ml, 1-24Kcal / 100ml, 1-22Kcal / 100ml, 1-20K cal / 100ml, 1-15Kcal / 100ml, 1-10Kcal / 100ml, 1-5Kcal / 100ml, 5-50Kcal l / 100ml, 5-45Kcal / 100ml, 5-40Kcal / 100ml, 5-35Kcal / 100ml, 5-30Kcal / 100ml, 5-24Kcal / 100ml, 5-20Kcal / 100ml, 5-15Kcal / 100ml, 5-10Kcal / 1 00ml, 10-50Kcal / 100ml, 10-45Kcal / 100ml, 10-40Kcal / 100ml, 10-35Kcal / 100ml, 10-30Kcal / 100ml, 10-24Kcal / 100ml, 10-20Kcal / 100ml, 10-15K cal / 100ml, 15-50Kcal / 100ml, 15-45Kcal / 100ml, 15-40Kcal / 100ml, 15-3 5Kcal / 100ml, 15-30Kcal / 100ml, 15-24Kcal / 100ml, 15-20Kcal / 100ml, 20 ~50Kcal / 100ml, 20~45Kcal / 100ml, 20~40Kcal / 100ml, 20~35Kcal / 100ml,It can be 20 to 30 Kcal / 100 ml, 20 to 24 Kcal / 100 ml, 24 to 50 Kcal / 100 ml, 24 to 45 Kcal / 100 ml, 24 to 40 Kcal / 100 ml, 24 to 35 Kcal / 100 ml, or 24 to 30 Kcal / 100 ml.

[0054] The method for producing the sparkling beverage of the present invention is not particularly limited, and the sparkling beverage can be produced by a conventional sparkling beverage production method. For example, a syrup containing concentrated ingredients contained in the sparkling beverage of the present invention may be prepared, and sparkling drinking water may be added to adjust the concentration to a predetermined level. Alternatively, the 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 the predetermined ingredients directly to the sparkling beverage without preparing the syrup described above.

[0055] 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 comprises the step of preparing a sparkling beverage containing 6 to 45 ppm of Reb. B. In this specification, the term "step of preparing a sparkling beverage containing 6 to 45 ppm of Reb. B" refers to a step of incorporating 6 to 45 ppm of Reb. B into a sparkling beverage, and the method for incorporating a predetermined amount of Reb. B is not particularly limited. Accordingly, Reb. B may be incorporated as a raw material in advance during the production of the sparkling beverage, may be added separately after the production of the sparkling beverage, or may be generated by decomposition or the like from an incorporated raw material.

[0056] 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, a step of adjusting the pH of the sparkling beverage or a step of adjusting the gas pressure may be included before or after the step of preparing a sparkling beverage containing 6 to 45 ppm of Reb. B.

[0057] In another embodiment of the present invention, the method for improving foam retention is to use a water-soluble cellulose emulsion containing cellulose acetate and / or cellulose acetate derivatives ... 5ppm, 8-10ppm, 9-45ppm, 9-40ppm, 9-35ppm, 9-30ppm, 9-25ppm, 9-20ppm, 9-15ppm, 9-10ppm, 10-45ppm, 10-40ppm, 10-35ppm, 1 0-30ppm, 10-25ppm, 10-20ppm, 10-15ppm, 11-45ppm, 11-40ppm, 11-35ppm, 11-30ppm, 11-25ppm, 11-20ppm, 11-15ppm, 12-45ppm , 12-40ppm, 12-35ppm, 12-30ppm, 12-25ppm, 12-20ppm, 12-15ppm, 13-45ppm, 13-40ppm, 13-35ppm, 13-30ppm, 13-25ppm, 13-20 ppm, 13-15ppm, 14-45ppm, 14-40ppm, 14-35ppm, 14-30ppm, 14-25ppm, 14-20ppm, 15-45ppm, 15-40ppm, 15-35ppm, 15-30ppm, 15 The method may further comprise preparing a sparkling beverage containing Reb. B at a concentration of 18-25 ppm, 15-20 ppm, 12-15 ppm, 16-45 ppm, 16-40 ppm, 16-35 ppm, 16-30 ppm, 16-25 ppm, 16-20 ppm, 18-45 ppm, 18-40 ppm, 18-35 ppm, 18-30 ppm, 18-25 ppm, 20-45 ppm, 20-40 ppm, 20-35 ppm, 20-30 ppm, 20-25 ppm, 22-45 ppm, 22-40 ppm, 22-35 ppm, or 22-30 ppm.

[0058] Furthermore, similar to "1. Sparkling beverages with foam retention," the sparkling beverages used in the method for improving foam retention of the present invention may contain a steviol glycoside other than Reb. B or a sweetener other than a steviol glycoside. The pH and gas pressure of the sparkling beverage may also be similar to those of "1. Sparkling beverages with foam retention."

[0059] 3. Use of Reb. B for Improving Foam Retention of Sparkling Beverages In a third aspect, the present invention provides use of Reb. B for improving foam retention. The inventors surprisingly discovered that Reb. B, a type of steviol glycoside, has the effect of improving the foam retention of sparkling beverages, and arrived at the present invention.

[0060] In the use of Reb. B to improve the foam retention of a sparkling beverage of the present invention, Reb. B is added to the sparkling beverage at a concentration of 6 to 45 ppm, 6 to 40 ppm, 6 to 35 ppm, 6 to 30 ppm, 6 to 25 ppm, 6 to 20 ppm, 6 to 15 ppm, 6 to 10 ppm, 6 to 8 ppm, 7 to 45 ppm, 7 to 40 ppm, 7 to 35 ppm, 7 to 30 ppm, 7 to 25 ppm, 7 to 20 ppm, 7 to 15 ppm, 7 to 10 ppm, 7 to 8 ppm, 8 to 45 ppm, 8 to 40 ppm, 8 to 35 ppm, 8 to 30 ppm, 8 to 25 ppm, 8 to 20 ppm, 8 to 15 ppm, 8-10ppm, 9-45ppm, 9-40ppm, 9-35ppm, 9-30ppm, 9-25ppm, 9-20ppm, 9-15ppm, 9-10ppm, 10-45ppm, 10-40ppm, 10-35ppm, 10-30p pm, 10-25ppm, 10-20ppm, 10-15ppm, 11-45ppm, 11-40ppm, 11-35ppm, 11-30ppm, 11-25ppm, 11-20ppm, 11-15ppm, 12-45ppm, 12- 40ppm, 12-35ppm, 12-30ppm, 12-25ppm, 12-20ppm, 12-15ppm, 13-45ppm, 13-40ppm, 13-35ppm, 13-30ppm, 13-25ppm, 13-20ppm, 13-15ppm, 14-45ppm, 14-40ppm, 14-35ppm, 14-30ppm, 14-25ppm, 14-20ppm, 15-45ppm, 15-40ppm, 15-35ppm, 15-30ppm, 15-25p ppm, 15-20 ppm, 12-15 ppm, 16-45 ppm, 16-40 ppm, 16-35 ppm, 16-30 ppm, 16-25 ppm, 16-20 ppm, 18-45 ppm, 18-40 ppm, 18-35 ppm, 18-30 ppm, 18-25 ppm, 20-45 ppm, 20-40 ppm, 20-35 ppm, 20-30 ppm, 20-25 ppm, 22-45 ppm, 22-40 ppm, 22-35 ppm or 22-30 ppm.

[0061] In the use of Reb. B to improve the foam retention of the sparkling beverage of the present invention, the sparkling beverage using Reb. B is not particularly limited, and a general carbonated beverage can be selected. Carbonated beverages include, but are not limited to, soft drinks, non-alcoholic beverages, and alcoholic beverages. Specific examples include, but are not limited to, sparkling drinks, cola, diet cola, ginger ale, cider, fruit juice-flavored carbonated beverages, and carbonated water with a fruit juice flavor.

[0062] The pH and gas pressure of the sparkling beverage may be the same as those of "1. Sparkling beverage with foam-retaining properties."

[0063] The improved foam retention time achieved by the use of Reb. B to improve the foam retention of the sparkling beverage of the present invention is preferably 5 seconds or more, more preferably 10 seconds or more, and even more preferably 20 seconds or more, when measured by the method described in "1. Sparkling beverages with foam retention."

[0064] 4. Foam Retention Improver In a fourth aspect, the present invention provides a foam retention improver. As used herein, the term "foam retention improver" refers to a substance that, when added to a sparkling beverage, improves the foam retention of the sparkling beverage. When added to a sparkling beverage, the foam retention improver of the present invention can preferably improve the foam retention of the sparkling beverage itself without the consumer perceiving the taste of the foam retention improver itself.

[0065] The foam retention improver of the present invention contains Reb. B. As with "1. Sparkling beverage with foam retention properties," the foam retention improver of the present invention may also contain a steviol glycoside other than Reb. B or a sweetener other than a steviol glycoside, as long as the effects of the present invention are not impaired.

[0066] The amount of Reb. B 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. The foam retention improver of the present invention may consist essentially of Reb. B. As used herein, "consisting essentially of Reb. B" means that impurities such as other steviol glycosides that are inevitably contained during the process of preparing Reb. B (such as purification or biosynthesis of stevia extract) may be included.

[0067] The present invention will be explained in more detail below by way of examples, but the present invention is not limited to these examples.

[0068] [Example A] Study on Reb. B Content [Preparation of Sparkling Beverage] Phosphoric acid (manufactured by Nippon Chemical Industry Co., Ltd.) was added to drinking water to adjust the pH to 2.5. After the pH adjustment, Reb. B (purity 98%) was added to the drinking water according to the content shown in Table 1, and the gas pressure was 3.2 kgf / cm. ２ The gas pressure was adjusted to 20°C to obtain the samples of Examples 1 to 7.

[0069] [Evaluation of Foam Retention (Foam Retention Test)] The equipment used in the test and an overview of the test are shown in Figures 1 and 2, respectively. As shown in Figure 1, a 500 ml measuring cylinder (Figure 1(a)), a 200 ml measuring cylinder (Figure 1(b)), and a funnel (Figure 1(c)) were used in the test. Details of each equipment are shown below. <500 ml measuring cylinder> Measuring cylinder height: 373 mm Measuring cylinder diameter: 47 mm Height from funnel outlet to bottom: 260 mm <200 ml measuring cylinder> Measuring cylinder height: 258 mm Measuring cylinder diameter: 37 mm Height from funnel outlet to bottom: 163 mm <Funnel> Funnel spout: 119 mm Funnel height: 165 mm Funnel outlet diameter: 15 mm Funnel outlet height: 78 mm

[0070] A container (100 ml glass bottle) containing the sample obtained in the preparation of a sparkling beverage was sealed. The container was then opened, and the sample was poured into a 500 ml measuring cylinder (NALGENE CAT. No. 3663-0500) with a funnel on top at a rate of 100 ml / 2 seconds, running down the funnel wall. The scale markings on the rising surface of the foam were read to record the liquid level (ml) at the start of the test. The liquid level was checked at predetermined intervals, and the time until the liquid level reached 100 ml (i.e., until all the foam on the liquid surface disappeared) was measured and recorded. This evaluation was performed on the samples of Examples 1 to 7. The results are shown in Table 1 and Figure 3(a). The Reb. B content in the table was calculated based on the purity and blending amount of the raw materials.

[0071]

[0072] For samples with a low Reb. B content (Examples 1 to 4), the measuring cylinder used for evaluation was changed from 500 ml to 200 ml (PYREX (registered trademark) IWAKI TE-32), and foam retention was evaluated in the same manner as in Examples 1 to 7, forming Examples 8 to 11. The results are shown in Table 2 and Figure 3(b). The Reb. B content in the table was calculated based on the purity and blending amount of the raw materials.

[0073] From the above results, an improvement in foam retention was observed in samples with a Reb. B content of more than 5 ppm. Therefore, samples containing 6 to 45 ppm of Reb. B and having a gas pressure of 3.2 kgf / cm ２ It can be seen that the foam retention is improved in sparkling beverages containing 10 ppm or more of Reb. B. In this experimental system, a foam retention effect of 4 to 83 seconds was observed. Considering the consumption of beverages poured into containers such as glasses, a retention time of 10 seconds or more (Reb. B content of 10 ppm or more) is preferable.

[0074] [Example B] Study on the influence of pH and gas pressure on foam retention To study the influence of pH and gas pressure on foam retention, samples (Examples 12 to 26) adjusted to various pHs and gas pressures as shown in Table 3 were prepared in the same manner as in Example A. The Reb. B concentrations were 0 ppm and 20 ppm. 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 3 and Figure 4. The Reb. B content in the table was calculated based on the purity and blend amount of the raw materials.

[0075] From the results in Table 3 and Figure 4, it was confirmed that the foam retention was improved at various pH levels and gas pressures, especially at 0.8 kgf / cm ２ The improvement in foam retention was particularly noticeable at gas pressures exceeding 2.3 kgf / cm. ２ and 3.2 kgf / cm ２ ) and it was confirmed that the foam retention improving effect was particularly high at a pH of around 2.3 to 3.3.

[0076] Example C: Examination of the effects of other steviol glycosides on foam retention and taste To examine the effects of other steviol glycosides on foam retention and taste, samples containing Reb. A (purity 99.1%, containing 0.4% Reb. B as an impurity) or Reb. A + Reb. B (Examples 27 to 30) were prepared in the same manner as in Example A, as shown in Table 4. The pH was adjusted to 2.5, and the gas pressure was 3.2 kgf / cm. ２ The foam retention of the obtained sample 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 5. The contents of Reb. A and Reb. B in the table were calculated based on the purity and blending amount of each raw material.

[0077] From the above results, it was confirmed that the addition of Reb. A in addition to Reb. B also improved the foam retention. Furthermore, the samples containing only Reb. A (Examples 27 and 29) also showed an improvement in foam retention. However, compared with the sample containing only Reb. B (Example 6), the sample containing 20 ppm of Reb. B showed a foam disappearance time of 41 seconds, while the sample containing 20 ppm of Reb. A showed a foam disappearance time of 7 seconds, confirming that the foam retention improving effect of Reb. B was significantly higher than that of Reb. A.

[0078] Furthermore, an improvement in foam retention was confirmed in a sample (Example 30) containing Reb. A in an amount more than five times the content of Reb. B, but a bitter taste derived from Reb. A was detected in the sensory test described below.

[0079] A sensory test was conducted on the above samples to evaluate their bitterness. Five people who had received training in the sensory aspects of sweeteners served as panelists and conducted the evaluation according to the following procedure. 1) Samples stored at 5°C were poured into plastic cups. 2) 20 ml of each of the following two samples was placed in the mouth and rubbed against the evaluation standard. "1. Standard for no bitterness perceived at all": Carbonated water containing no sweetener (pH 2.5, gas pressure: 3.2 kgf / cm ２ "5. Criteria for very strong bitterness": carbonated water containing 300 ppm of Reb. A (pH 2.5, gas pressure: 3.2 kgf / cm ２ ) 3) 20 ml of each sample was placed in the mouth and evaluated. 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. The Reb. B content in the table was calculated based on the purity and amount of the raw materials.

[0080] From the above results, in a sparkling beverage containing 10 ppm of Reb. B, a bitter taste derived from Reb. A was perceived in a sample (Example 30) containing Reb. A in an amount more than five times the Reb. B content. It can be seen that the bitter taste is perceived more strongly when the amount of Reb. A is further increased. On the other hand, in a sparkling beverage containing 10 ppm of Reb. B, a bitter taste was only perceived slightly in a sample (Example 28) containing Reb. A in an amount less than five times the Reb. B content.

[0081] Example D: Examination of the effect of adding Reb. B to a commercially available beverage on foam retention To examine the effect of adding Reb. B to a commercially available beverage on foam retention, Reb. B was added to a commercially available beverage and foam retention was evaluated.

[0082] The samples were prepared as follows: First, a commercially available cola-flavored carbonated drink (gas pressure: approximately 3.2 kgf / cm ２ ), ginger ale flavored carbonated drink (gas pressure: approx. 3.0 kgf / cm ２ ), grape-flavored carbonated drink (gas pressure: approx. 2.5 kgf / cm ２ ) was transferred to a container (100 ml glass bottle) and allowed to contain 20 ppm of Reb. B. The container (100 ml glass bottle) was then sealed and allowed to stand in a refrigerator at 4°C for 1 hour. The foam retention ability was evaluated using the same procedure as in Example A. As a control test, the foam retention ability of a sample not containing Reb. B was also evaluated using the same procedure. The results are shown in Table 6 and Figure 6. The Reb. B content in the table was calculated based on the purity and amount of the raw materials.

[0083]

[0084] The results in Table 6 and Figure 6 confirm that the foam retention of various commercially available beverages is improved by adding Reb. B. In particular, a significant foam retention improvement effect was observed when Reb. B was added to cola-flavored carbonated beverages.

Claims

1. The content of Reb. B is 6 to 45 ppm, and the gas pressure is 2.2 kgf / cm ２ ~4.0kgf / cm ２ That is, a sparkling drink.

2. The sparkling beverage according to claim 1, wherein the content of Reb. B is 8 to 40 ppm.

3. The sparkling beverage according to claim 1 or 2, wherein the content of Reb. B is 10 to 40 ppm.

4. The sparkling beverage according to any one of claims 1 to 3, wherein the content of Reb. B is 12 to 20 ppm.

5. The sparkling beverage according to claim 1, wherein the content of Reb. B is 6 ppm or more and less than the sweetness threshold.

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. C, Reb. D, Reb. E, Reb. F, Reb. G, Reb. I, Reb. J, Reb. K, Reb. N, Reb. M, Reb. O, Reb. Q, Reb. R, dulcoside A, rubusoside, steviolmonoside, steviolbioside, and stevioside.

7. The sparkling beverage according to any one of claims 1 to 6, comprising one or more steviol glycosides selected from the group consisting of Reb. A, 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 in an amount not more than 5 times the content of Reb. B.

8. The sparkling beverage according to claim 7, wherein the content of Reb. A is 0 to 100 ppm.

9. The sparkling 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 gas pressure is 3.0 kgf / cm ２ ~3.5kgf / cm ２ The sparkling beverage according to any one of claims 1 to 9.

11. A sparkling beverage according to any one of claims 1 to 10, having a pH of 2.0 to 4.

0.

12. A sparkling beverage according to any one of claims 1 to 11, having a Brix of 5 to 13.

13. A sparkling beverage according to any one of claims 1 to 12, having an alcohol content of less than 0.05 v / v%.

14. The sparkling beverage according to any one of claims 1 to 13, which is an orange-flavored, lemon-flavored, lime-flavored, grape-flavored, ginger ale-flavored, cassis-flavored or cola-flavored beverage.

15. The sparkling beverage according to any one of claims 1 to 14, containing one or more selected from the group consisting of caramel, cinnamaldehyde, phosphoric acid, vanilla, and caffeine.

16. A sparkling beverage according to any one of claims 1 to 15, wherein the foam is stabilized.

17. A method for improving foam retention in a sparkling beverage, comprising preparing a sparkling beverage containing 6 to 45 ppm of Reb. B.

18. Use of Reb. B. to improve the foam retention of sparkling beverages.

19. The use according to claim 18, wherein the foam is stabilized for at least 5 seconds.

20. The use according to claim 18, wherein the foam is stabilized for at least 10 seconds.

21. A foam retention improver containing Reb. B.

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