Packaged carbonated beverage and production thereof

Abstract

Provided is a packaged carbonated beverage that contains CDP-choline or a salt thereof, wherein the concentration of the CDP-choline or salt thereof is 5 mg / 100 mL or more, does not contain caffeine, and has a gas pressure of 0.25 MPa or less at 20°C.

Description

Container-packed carbonated beverage and method for producing the same

[0001] The present disclosure relates to a container-packed carbonated beverage and a method for producing the same.

[0002] Carbonated beverages have a unique drinking sensation by containing carbon dioxide gas. Specifically, due to the stimulation caused by the foaming of carbon dioxide gas, a refreshing sensation from the carbonation can be obtained, and a smooth sensation in the throat can be felt. Various methods for improving the drinking sensation of carbonated beverages have been studied.

[0003] For example, Patent Document 1 describes a method for imparting and / or enhancing a refreshing feeling and / or a refreshing sensation, which includes blending polymethoxyflavones at a total concentration of 0.5 to 15 mg / 100 mL in a beverage having a Brix of 8.0 or less.

[0004] Japanese Patent Application Laid-Open No. 2023-119450

[0005] As a result of the studies by the present inventors, in a container-packed carbonated beverage, when the gas pressure is low (specifically, the gas pressure at 20°C is 0.25 MPa or less), the stimulation caused by the foaming of carbon dioxide gas during drinking is not felt much, and it has become clear that the refreshing sensation of carbonation is significantly insufficient. The gas pressure of a container-packed carbonated beverage may be set low for various reasons, and in a container-packed beverage with a low gas pressure, there may be a need to enhance the refreshing sensation of carbonation without increasing the gas pressure. Therefore, one aspect of the present disclosure aims to provide a container-packed carbonated beverage with a low gas pressure, in which the refreshing sensation of carbonation is enhanced, and a method for producing the same.

[0006] The present inventors have found that by containing CDP-choline or a salt thereof at a predetermined concentration in a container-packed carbonated beverage with a low gas pressure, the refreshing sensation of carbonation can be enhanced.

[0007] This disclosure provides, in several aspects, the following [1] to [4]: ​​[1] A packaged carbonated beverage comprising CDP-choline or a salt thereof, wherein the concentration of said CDP-choline or a salt thereof is 5 mg / 100 mL or more, caffeine-free, and a gas pressure of 0.25 MPa or less at 20°C. [2] The packaged carbonated beverage according to [1], wherein the gas pressure is 0.15 MPa or less. [3] A method for producing a caffeine-free packaged carbonated beverage, comprising adjusting the gas pressure of the packaged carbonated beverage to 0.25 MPa or less, and containing 5 mg / 100 mL or more of CDP-choline or a salt thereof in the packaged carbonated beverage. [4] A method for enhancing the refreshing carbonation of a packaged carbonated beverage having a gas pressure of 0.25 MPa or less, comprising containing 5 mg / 100 mL or more of CDP-choline or a salt thereof in the packaged carbonated beverage.

[0008] According to one aspect of this disclosure, a packaged carbonated beverage with a low gas pressure and enhanced carbonation is provided, as well as a method for producing the same.

[0009] Preferred embodiments of the present invention will be described in detail below. However, the present invention is not limited to the following embodiments.

[0010] A packaged carbonated beverage according to one embodiment contains CDP-choline or a salt thereof, the concentration of CDP-choline or a salt thereof is 5 mg / 100 mL or more, and the gas pressure at 20°C is 0.25 MPa or less.

[0011] A packaged carbonated beverage comprises a container and a carbonated beverage filled in the container. In this specification, the presence of a certain component in a packaged carbonated beverage means that the carbonated beverage filled in the container contains that component. Furthermore, unless otherwise specified, the concentration of each component means an amount based on the volume of the carbonated beverage filled in the container.

[0012] According to one embodiment, the gas pressure (hereinafter also simply referred to as "gas pressure") of a packaged carbonated beverage at 20°C is 0.25 MPa or less. The inventors' studies have shown that when the gas pressure of a packaged carbonated beverage at 20°C is 0.25 MPa or less, a noticeable lack of carbonation is felt. However, even if the gas pressure of a packaged carbonated beverage at 20°C is 0.25 MPa or less, by including CDP-choline or its salt in the packaged carbonated beverage at a predetermined concentration, the release of carbon dioxide gas contained in the carbonated beverage can be promoted, thereby enhancing the carbonation's refreshing sensation.

[0013] In this specification, the gas pressure of a packaged carbonated beverage is measured using a packaged beverage analyzer PBA (equipped with a filling device PFD, carbon dioxide concentration meter CarboQC ME, pH meter MEASURING MODULE pH3201, and density meter DMA4501) (manufactured by Anton Paar) with the liquid temperature at 20°C and sufficient gas-liquid equilibrium maintained.

[0014] The gas pressure of bottled carbonated beverages may be 0.24 MPa or less, 0.23 MPa or less, 0.22 MPa or less, less than 0.22 MPa, 0.21 MPa or less, 0.20 MPa or less, 0.19 MPa or less, 0.18 MPa or less, 0.17 MPa or less, 0.16 MPa or less, or 0.15 MPa or less. The gas pressure of bottled carbonated beverages may be greater than 0.00 MPa, 0.01 MPa or more, 0.03 MPa or more, 0.05 MPa or more, 0.08 MPa or more, or 0.10 MPa or more.

[0015] A packaged carbonated beverage according to one embodiment contains CDP-choline or a salt thereof. CDP-choline is a compound in which cytidine diphosphate (CDP) is bonded to choline via a phosphate ester bond, and is also called "citicoline" or "cytidine 5'-diphosphocholine". CDP-choline has excellent solubility in water and is stable to oxygen and heat, making it easy to add to packaged carbonated beverages.

[0016] CDP-choline is an essential nucleotide for cellular metabolism and a widely recognized precursor of acetylcholine. CDP-choline promotes the synthesis and transmission of neurotransmitters important for memory and attention. CDP-choline improves attention and concentration. CDP-choline improves cognitive impairment and memory impairment in populations generally considered to be in poor health, such as the elderly, Alzheimer's disease patients, stroke victims, and victims of traumatic brain injury.

[0017] Furthermore, CDP-choline has the effect of reducing cognitive decline or improving cognitive function, and reducing or improving motor function decline. More specifically, CDP-choline has the effect of improving cognitive function in healthy individuals, and improving motor function in healthy individuals, etc. Here, reducing cognitive decline or improving cognitive function includes improving visual attention ability. Furthermore, reducing cognitive decline or improving cognitive function includes resulting in performing routine tasks with little to no error and without distraction, and consequently resulting in the ability to immediately distinguish between right and wrong. Motor function includes performing complex and precise movements, and performing precision work using hands or fingers.

[0018] Examples of CDP-choline salts include acid addition salts, metal salts, substituted or unsubstituted ammonium salts, organic amine addition salts, and amino acid addition salts. Examples of acid addition salts include inorganic and organic salts. Examples of inorganic salts include hydrochloride, sulfate, nitrate, and phosphate. Examples of organic salts include acetate, maleate, fumarate, citrate, malate, lactate, α-ketoglutarate, gluconate, and caprylate.

[0019] Examples of metal salts include alkali metal salts, alkaline earth metal salts, aluminum salts, and zinc salts. Examples of alkali metal salts include sodium salts and potassium salts. Examples of alkaline earth metal salts include magnesium salts and calcium salts. Examples of substituted or unsubstituted ammonium salts include ammonium salts and tetramethylammonium salts.

[0020] Examples of organic amine addition salts include salts of morpholine and piperidine. Examples of amino acid addition salts include salts of glycine, phenylalanine, lysine, aspartic acid, and glutamic acid. These salts may be used individually or in combination of two or more.

[0021] In one embodiment of a packaged carbonated beverage, the concentration of CDP-choline or its salt is 5 mg / 100 mL or more. This promotes the release of carbon dioxide gas contained in the carbonated beverage, enhancing the refreshing sensation of carbonation that is lacking due to the low gas pressure of the packaged carbonated beverage. The concentration of CDP-choline or its salt may be 10 mg / 100 mL or more, 15 mg / 100 mL or more, 25 mg / 100 mL or more, 50 mg / 100 mL or more, 70 mg / 100 mL or more, 100 mg / 100 mL or more, or 130 mg / 100 mL or more. The concentration of CDP-choline or its salt may be 1000 mg / 100 mL or less. In this case, the acidity characteristic of CDP-choline can be made less noticeable in the packaged carbonated beverage. Furthermore, the concentration of CDP-choline or its salt may be 900 mg / 100 mL or less, 700 mg / 100 mL or less, 500 mg / 100 mL or less, 300 mg / 100 mL or less, or 150 mg / 100 mL or less.

[0022] In this specification, the concentration of CDP-choline or its salt is determined by high-performance liquid chromatography (HPLC). In this specification, the concentration of CDP-choline or its salt means the concentration in terms of CDP-choline equivalent. The HPLC conditions are as follows: For samples containing carbon dioxide, the carbon dioxide contained in the sample is removed before HPLC analysis. In addition, if the sample contains interfering substances or the sample concentration is low, appropriate pretreatment is performed before HPLC analysis. Equipment used: System controller (CBM-20A), detector (SPD-20A), pump (LC-20AT), autosampler (SIL-20ACXR), column oven (CTO-10ASvp), data analysis software (LabSolutions Version 5.85) (all manufactured by Shimadzu Corporation) Detector: UV absorbance spectrophotometer (measurement wavelength 254 nm) Column: Shodex Asahipak NH2P-50 4E 4.6 × 250 mm (manufactured by Showa Denko K.K.) Mobile phase: 0.03 mol / L potassium dihydrogen phosphate aqueous solution adjusted to pH 3.5 with phosphoric acid (20.41 g of potassium dihydrogen phosphate is dissolved in 5 L of distilled water, then phosphoric acid is added to adjust the pH to 3.5). Column temperature: 40°C Flow rate: 0.50 mL / min Sample injection volume: 10 μL Retention time: CDP-choline 7.3 min The sample solution is diluted to approximate the CDP-choline concentration of the standard and used for analysis. The concentration of CDP-choline in the sample solution is quantified using the one-check scale method from the peak area value of the standard. For example, if 0.02 g / L of CDP-choline is used as the standard, and the peak area value of the CDP-choline standard is A, and the peak area value of the sample solution diluted x times is B, then the CDP-choline concentration of the sample solution (g / L) is calculated as (CDP-choline concentration of sample solution (g / L)) = 0.02 × B / A × x.

[0023] In one embodiment, the packaged carbonated beverage does not need to contain caffeine. "Caffeine-free" means that the caffeine concentration, as measured by HPLC under the following conditions, is less than 1 mg / 100 mL. According to the inventors' research, even if the gas pressure of the packaged carbonated beverage is 0.25 MPa or less, if the packaged carbonated beverage contains caffeine at a predetermined concentration, the release of carbon dioxide is promoted, and as a result, the refreshing sensation of carbonation, which is lacking due to the low gas pressure, is enhanced. However, in one embodiment, even if the gas pressure is 0.25 MPa or less and the packaged carbonated beverage does not contain caffeine, the release of carbon dioxide is promoted by the inclusion of CDP-choline or its salt at a predetermined concentration, resulting in an enhanced refreshing sensation of carbonation.

[0024] The HPLC conditions for measuring caffeine concentration are as follows: For samples containing carbon dioxide, the carbon dioxide in the sample should be removed before HPLC analysis. Furthermore, if the sample contains interfering substances or if the sample concentration is low, appropriate pretreatment should be performed before HPLC analysis. Equipment used: HPLC (manufactured by JASCO Corporation) Detector: UV absorbance spectrophotometer (measurement wavelength 280 nm) Column: CAPCELL PAK C18 UG120 4.6 mm × 250 mm (manufactured by Osaka Soda Co., Ltd.) Mobile phase: Solution A) 0.1% by mass phosphoric acid aqueous solution containing 5% by mass of N,N-dimethylformamide, Solution B) Acetonitrile gradient Conditions: As shown in Table 1 below Oven temperature: 40°C Flow rate: 1.0 mL / min Sample injection volume: 10 μL

[0025]

[0026] Bottled carbonated beverages may contain other ingredients. Examples of other ingredients include sweeteners, acidulants, flavorings, colorings, bittering agents, preservatives, antioxidants, thickeners and stabilizers, emulsifiers, dietary fiber, pH adjusters, enzymes, fortifiers and other food additives, as well as various food ingredients. The above ingredients may be used individually or in combination of two or more.

[0027] The pH of a bottled carbonated beverage is not particularly limited, but may be 2.0 or higher, 3.0 or higher, or 3.5 or higher in its carbonated state, and may be 7.5 or lower, or 5.0 or lower. The pH of a bottled carbonated beverage refers to the pH of the carbonated beverage filled into a container.

[0028] Bottled carbonated beverages may or may not contain insoluble components. The amount of insoluble components may be 50 g / 100 mL or less, 40 g / 100 mL or less, 30 g / 100 mL or less, 20 g / 100 mL or less, 10 g / 100 mL or less, 5 g / 100 mL or less, 1 g / 100 mL or less, or 0.5 g / 100 mL or less. Bottled carbonated beverages may not contain substantially any insoluble components. In this specification, "substantially no" means either not containing any insoluble components at all or containing them only as unavoidable impurities.

[0029] Bottled carbonated beverages may be bottled alcoholic carbonated beverages or bottled non-alcoholic carbonated beverages. The alcohol content of bottled non-alcoholic carbonated beverages may be less than 1% by volume or less than 0.5% by volume. Bottled non-alcoholic carbonated beverages may be, for example, carbonated water, fruit juice carbonated beverages, fruit juice-free carbonated beverages, milk or dairy product carbonated beverages, or functional carbonated beverages (e.g., nutritional drinks and energy drinks).

[0030] The containers used for packaged carbonated beverages can be any container commonly used for storing carbonated beverages, and can be appropriately selected depending on the type of carbonated beverage. Examples of containers include metal cans, barrels, plastic (e.g., polyethylene terephthalate (PET)) bottles, paper containers, glass bottles, pouches, etc. Preferably, the containers are metal cans, plastic (e.g., PET) bottles, or glass bottles.

[0031] As described above, although the bottled carbonated beverage according to one embodiment has a low gas pressure (0.25 MPa or less), the release of carbon dioxide contained in the carbonated beverage is promoted by including CDP-choline or its salt at a predetermined concentration. As a result, in the bottled carbonated beverage, in addition to enhancing the refreshing sensation of carbonation, a tingling sensation, invigoration, crispness, fizziness, and zing are also imparted or enhanced.

[0032] In the above-mentioned bottled carbonated beverage, a tingling sensation is imparted or enhanced, and according to the above-mentioned bottled carbonated beverage, the carbonation bubbles enhanced with CDP-choline or its salt interact with the taste buds, resulting in a pleasant tingling sensation in the mouth. In the above-mentioned bottled carbonated beverage, a sense of vitality is imparted or enhanced, and according to the above-mentioned bottled carbonated beverage, the increased effervescence creates a sense of vitality, and has the effect of restoring the mental and physical energy of the consumer. In the above-mentioned bottled carbonated beverage, a crispness is imparted or enhanced, and according to the above-mentioned bottled carbonated beverage, the bubbles create a crisp, refreshing mouthfeel, improving the drinking experience and imparting a light and invigorating quality to the beverage.

[0033] In the above-mentioned packaged carbonated beverage, the effervescence is added or enhanced, and as such, the enhanced effervescence makes the beverage more enjoyable and appealing, enhancing the sense of freshness and vitality. In the above-mentioned packaged carbonated beverage, the tingling sensation is added or enhanced, and as such, the subtle tingling sensation of the carbonation is energetic and enjoyable, and if it is caffeine-free, it is reminiscent of the first sip of a caffeinated soda, while being caffeine-free.

[0034] Furthermore, by including CDP-choline or its salt at a predetermined concentration, the above-mentioned packaged carbonated beverage exhibits the effect of increasing the amount of carbon dioxide bubbles generated per unit time. This increase in the amount of bubbles can be observed, for example, as an increase in the number of bubbles generated per unit volume during a certain period of time after opening the packaged carbonated beverage. In addition, by including CDP-choline or its salt at a predetermined concentration, the above-mentioned packaged carbonated beverage may also have the effect of extending the duration of bubble generation.

[0035] The above-mentioned packaged carbonated beverage may have effects based on the action of CDP-choline, as it contains CDP-choline or its salt. The above-mentioned packaged carbonated beverage may have the effect of improving the attention and concentration of those who consume it. The above-mentioned packaged carbonated beverage may have the effect of improving cognitive impairment and memory impairment in groups generally considered to be in poor health, such as the elderly, Alzheimer's disease patients, stroke victims, and victims of traumatic brain injury. The above-mentioned packaged carbonated beverage may have the effect of reducing cognitive decline or improving cognitive function, and reducing motor function decline or improving motor function. More specifically, the above-mentioned packaged carbonated beverage may have the effect of improving cognitive function (Focus and attention, Accuracy, Memory, or Mental energy) and motor function (Psychomotor performance) in healthy individuals.

[0036] The above-mentioned packaged carbonated beverage can be manufactured by conventional methods, except for adjusting the gas pressure of the packaged carbonated beverage to within the range described above and including CDP-choline or its salt within the range described above. The packaged carbonated beverage manufactured by this method does not need to contain caffeine. One embodiment of the manufacturing method is a method for manufacturing a caffeine-free packaged carbonated beverage, which includes adjusting the gas pressure of the packaged carbonated beverage to 0.25 MPa or less and including CDP-choline or its salt in the packaged carbonated beverage at a concentration of 5 mg / 100 mL or more.

[0037] A manufacturing method according to one embodiment may include, for example, a step of mixing a base liquid (e.g., water (e.g., deionized water) and / or carbonated water), CDP-choline or a salt thereof, and other components as needed, to obtain a mixed liquid. In this case, by adjusting the respective amounts of the base liquid (water (deionized water) and / or carbonated water), CDP-choline or a salt thereof, and other components, the gas pressure of the bottled carbonated beverage can be adjusted to the range described above, and the bottled carbonated beverage can be made to contain CDP-choline or a salt thereof within the range described above. The gas pressure of the carbonated water used as the base liquid may be 0.25 MPa or higher.

[0038] Furthermore, adjusting the gas pressure of bottled carbonated beverages to within the above-mentioned range can also be done by injecting carbon dioxide gas under pressure into water (ion-exchanged water) or carbonated water as the base liquid, or into the mixture prepared by the above-mentioned method. In these cases, water (ion-exchanged water) or carbonated water with a gas pressure of 0.25 MPa or less may be used as the base liquid.

[0039] The above manufacturing method may include filling the mixture into a container. As a container, for example, the one described above can be used as a container for bottled carbonated beverages.

[0040] Although the carbonated beverage in the container produced by the above method has a low gas pressure (0.25 MPa or less), it contains CDP-choline or its salt within the range described above, thus enhancing the refreshing sensation of carbonation. One embodiment of the present disclosure is a method for enhancing the refreshing sensation of carbonation in a carbonated beverage in the container with a gas pressure of 0.25 MPa or less, comprising containing 5 mg / 100 mL or more of CDP-choline or its salt in the carbonated beverage. In this method, the carbonated beverage in the container does not need to contain caffeine. As for specific embodiments of this method, each embodiment of the above-described manufacturing method can be applied without particular limitation.

[0041] Further, as described above, according to the studies by the present inventors, even when the gas pressure of the container-packed carbonated beverage is 0.25 MPa or less, when the container-packed carbonated beverage contains caffeine at a predetermined concentration, the release of carbon dioxide gas is promoted. As a result, it has been clarified that the refreshing feeling of carbonic acid lacking due to the low gas pressure is enhanced. Therefore, the present disclosure can be said to provide a method for enhancing the refreshing feeling of carbonic acid in a container-packed carbonated beverage having a gas pressure of 0.25 MPa or less, which includes containing caffeine at a predetermined concentration in the container-packed carbonated beverage. The concentration of caffeine contained in the container-packed carbonated beverage may be 1 mg / 100 mL or more, 5 mg / 100 mL or more, 10 mg / 100 mL or more, 20 mg / 100 mL or more, or 25 mg / 100 mL or more, and may also be 400 mg / 100 mL or less, 200 mg / 100 mL or less, 100 mg / 100 mL or less, or 50 mg / 100 mL or less.

[0042] Hereinafter, the present disclosure will be described more specifically based on examples. However, the present disclosure is not limited to the following examples.

[0043] Test 1: Gas pressure of container-packed carbonated beverage and refreshing feeling of carbonic acid Carbonated water (gas pressure: 0.33 MPa) and ion-exchanged water were mixed so that the gas pressure at 20°C would be as shown in Table 2, and samples of Reference Examples 1 to 8 were prepared. The sample of Reference Example 1 (gas pressure: 0.00 MPa) was assumed to contain carbon dioxide gas in a saturated state at 20°C. Each sample of the reference examples was cooled until the liquid temperature reached 5°C, and for the samples with a liquid temperature of 5°C, a sensory evaluation was performed by 5 trained panelists.

[0044] The sensory evaluation was performed according to the following evaluation criteria. The score of the sample of Reference Example 1 (gas pressure: 0.00 MPa) was fixed at 1 point, and the score of the sample of Reference Example 8 (gas pressure: 0.33 MPa) was fixed at 5 points, and the evaluation was performed in increments of 0.1 points. The average value of the scores of the 5 people was calculated, and the standard deviation was obtained. The results are shown in Table 2. 5 points... The stimulation due to the foaming of carbon dioxide gas is strong, and thus the refreshing feeling of carbonic acid and throat clearing are strongly felt. 1 point... The stimulation due to the foaming of carbon dioxide gas is not felt at all, and thus the refreshing feeling of carbonic acid is not felt at all.

[0045]

[0046] As shown in Table 2, when the gas pressure was 0.25 MPa or less, the average score was 4 or less. Also, all the panelists commented that when the score was 4 or less, they strongly felt the lack of the refreshing feeling of carbonic acid. From these facts, it became clear that when the gas pressure was 0.25 MPa or less, the refreshing feeling of carbonic acid was significantly lacking. Also, although the average score tended to decrease as the gas pressure decreased, the decrease width of the average score when the gas pressure was decreased from 0.25 MPa (Reference Example 6) to 0.20 MPa (Reference Example 5) was particularly large. From this, it became clear that when the gas pressure was 0.20 MPa or less, the lack of the refreshing feeling of carbonic acid became particularly prominent.

[0047] Test 2. Effect Test with CDP-Choline 2-1. Test at a Gas Pressure of 0.15 MPa With the target value of the gas pressure at 20°C being 0.15 MPa, the sample of Test Example 1-1 (control sample) was prepared by blending carbonated water and ion-exchanged water. Also, with the target value of the gas pressure at 20°C being 0.15 MPa, the samples of Test Examples 1-2 to 1-7 (test samples) were prepared by blending carbonated water, ion-exchanged water, and CDP-choline so that the concentration of CDP-choline was as shown in Table 3. Using each of the obtained samples of Test Examples 1-1 to 1-7, the following gas release test was conducted.

[0048] (Gas Release Test) First, eight container samples were prepared by filling 500 mL of the sample into 542 mL PET resin bottles and sealing them. Of the eight bottles, four were designated as unopened samples and four as opened samples. For the unopened samples, the gas pressure was measured after the liquid temperature was raised to 20°C and the average value was calculated. For the opened samples, the liquid temperature was raised to 35°C after preparation, the bottles were opened, left to stand for 30 minutes at 35°C and atmospheric pressure, then the bottles were closed, and the gas pressure was measured after the liquid temperature was raised to 20°C. The amount of gas released from each opened sample was calculated using the following formula, and the average value and standard deviation of the gas release amounts for the four opened samples were calculated. In addition, a one-sided t-test was performed to determine whether the amount of gas released in each test sample was greater than the amount of gas released in the control sample, and the p-value was calculated. The results are shown in Table 3. If the p-value was 0.05 or less, it was determined that there was a significant difference between the amount of gas released in the test sample and the amount of gas released in the control sample. A high gas release rate indicates that a large amount of carbon dioxide is released when the drink is left open for a certain period of time. Therefore, the higher the gas release rate, the more carbon dioxide is released, resulting in a more refreshing carbonated sensation. Gas release rate (MPa) = Average gas pressure of unopened sample (MPa) - Gas pressure of opened sample (MPa)

[0049] In the gas release test described above, gas pressure was measured using a packaged beverage analyzer PBA (equipped with a filling device PFD, carbon dioxide concentration meter CarboQC ME, pH meter MEASURING MODULE pH3201, and densimeter DMA4501) (manufactured by Anton Paar), with the liquid temperature set to 20°C and under conditions of sufficient gas-liquid equilibrium.

[0050]

[0051] Test 2-2. Test at a gas pressure of 0.20 MPa A sample (control sample) for Test Example 2-1 was prepared by mixing carbonated water and deionized water, with a target gas pressure of 0.20 MPa at 20°C. Samples (test samples) for Test Examples 2-2 to 2-5 were prepared by mixing carbonated water, deionized water, and CDP-choline so that the CDP-choline concentrations were as shown in Table 4, with a target gas pressure of 0.20 MPa at 20°C. A gas release test similar to that for Test Example 2-1 was performed using each of the obtained samples for Test Examples 2-1 to 2-5. The results are shown in Table 4.

[0052]

[0053] Test 2-3. Test at a gas pressure of 0.10 MPa A sample (control sample) for Test Example 3-1 was prepared by mixing carbonated water and deionized water, with a target gas pressure of 0.10 MPa at 20°C. Samples (test samples) for Test Examples 3-2 to 3-5 were prepared by mixing carbonated water, deionized water, and CDP-choline so that the CDP-choline concentrations were as shown in Table 5, with a target gas pressure of 0.10 MPa at 20°C. A gas release test similar to that for Test Example 2-1 was performed using each of the obtained samples for Test Examples 3-1 to 3-5. The results are shown in Table 5.

[0054]

[0055] Test 2-4. Test with Fixed CDP-Choline Concentration Control samples (Test Examples 4-1a to 4-7a) were prepared by mixing carbonated water and deionized water, with the target gas pressure at 20°C as shown in Table 6. Test samples (Test Examples 4-1b to 4-7b) were prepared by mixing carbonated water, deionized water, and CDP-choline so that the CDP-choline concentration was 100 mg / 100 mL, with the target gas pressure at 20°C as shown in Table 6. Gas release tests similar to those in Test 2-1 were performed using each of the obtained Test Examples 4-1a to 4-7a and 4-1b to 4-7b. The results are shown in Table 6.

[0056]

[0057] Test 3. Effects of Other Components A sample (control sample) for Test Example 5-1 was prepared by mixing carbonated water and deionized water, with a target gas pressure of 0.20 MPa at 20°C. Samples (test samples) for Test Examples 5-2 to 5-5 were prepared by mixing carbonated water, deionized water, and component A (CDP-choline, granulated sugar, citric acid, or caffeine) so that the concentrations of component A were as shown in Table 7, with a target gas pressure of 0.20 MPa at 20°C. A gas release test similar to that for Test Example 2-1 was performed using each of the obtained samples for Test Examples 5-1 to 5-5. The results are shown in Table 7.

[0058]

[0059] As shown in Table 7, samples containing CDP-choline or caffeine at specified concentrations showed significantly greater gas release compared to the control sample, confirming that the release of carbon dioxide in carbonated beverages was promoted. On the other hand, samples containing granulated sugar or citric acid at specified concentrations instead of CDP-choline or caffeine did not show a significant difference in gas release compared to the control sample. From these results, it became clear that the effect of promoting carbon dioxide release in carbonated beverages is a specific effect observed in CDP-choline or caffeine.

[0060] Test 4: Sensory evaluation with the addition of component A Carbonated water (gas pressure: 0.33 MPa) and deionized water were prepared so that the gas pressure at 20°C was as shown in Table 8, and "caffeine-free" samples for Test Examples 6-1 to 6-3 were prepared. In addition, "caffeinated" samples for Test Examples 6-1 to 6-3 were prepared in the same manner as the "caffeine-free" samples, except that caffeine was added so that the caffeine concentration was 30 mg / 100 mL. Each sample was cooled to a liquid temperature of 5°C, and a sensory evaluation similar to that in Test 1 was performed on the samples at a liquid temperature of 5°C. The results are shown in Table 8.

[0061]

[0062] As is clear from Test 3, when caffeine is added at a predetermined concentration to samples with a gas pressure of 0.25 MPa or less, the amount of gas released in the gas release test increases. And, as mentioned above, the greater the amount of gas released, the more the refreshing sensation of carbonation is enhanced. In this regard, the results in Table 8 confirm that in systems where caffeine is added at a predetermined concentration to samples with a gas pressure of 0.25 MPa or less, and the amount of gas released is considered to be high, the sensory evaluation score increases (i.e., the refreshing sensation of carbonation is enhanced).

[0063] Test 5: Bubble Count Test Control samples (Test Examples 5-1a to 5-3a) were prepared by mixing carbonated water and deionized water so that the gas pressure at 20°C in the containerized samples described later was as shown in Table 9. Test samples (Test Examples 5-1b to 5-1d, Test Example 5-2b, and Test Example 5-3b) were prepared by mixing carbonated water, deionized water, and component A so that the gas pressure at 20°C and the concentration of component A (CDP-choline or caffeine) in the containerized samples described later were as shown in Table 9. The following bubble count tests were performed using each of the obtained samples from Test Examples 5-1a to 5-1d, 5-2a to 5-2b, and 5-3a to 5-3b.

[0064] (Bubble Count Test) First, five container-filled samples were prepared for each control and test sample. These were made by filling 500 mL of the sample into a transparent PET resin bottle with a full capacity of 542 mL (height 21.5 cm) and sealing it. Each container-filled sample was placed in a 20°C water bath for at least one hour to bring the liquid temperature to 20°C. Next, the container-filled sample was held so that its height was aligned with the horizontal direction, and it was shaken back and forth at least 20 times in the height direction of the container-filled sample to maintain sufficient gas-liquid equilibrium before opening the cap. After opening, a video of the appearance of the container-filled sample was recorded with infrared light irradiated from the back, while the field of view was fixed. A Photoron "FASTCAM SA3" camera and a Nikon "Micro-NIKKOR 105mm" lens were used for the recording. Furthermore, the video was captured under the following conditions: shooting speed: 250 fps, shutter speed: 1 / 2000 sec, and resolution: 512 x 1024. From the captured video, a region in which the inside of the containerized sample could be clearly seen (a range of 3 cm to 11.5 cm from the bottom of the container, and 1.5 cm to the left and right of the central axis in the height direction of the container) was cropped, and the number of bubbles present in this region (specifically, bubbles that were generated or passed through the region) between 30 seconds and 73.656 seconds after opening was measured. The average number of bubbles measured in five containerized samples prepared using the control sample was then determined as the number of bubbles in the control sample. Next, the control ratio number of bubbles for each of the five containerized samples prepared using each test sample was calculated using the following formula. Then, the average value and standard deviation of the control ratio number of bubbles obtained for the five containerized samples were calculated. The results are shown in Table 9. If the number of bubbles in the control ratio is greater than 1, it means that component A has increased the number of bubbles when the product is left open for a certain period of time. Furthermore, a larger number of bubbles in the control ratio indicates a greater effect in increasing the number of bubbles when the product is left open for a certain period of time. Number of bubbles in the control ratio = Number of bubbles in the test sample / Number of bubbles in the control sample

[0065]

Claims

1. A packaged carbonated beverage containing CDP-choline or a salt thereof, wherein the concentration of said CDP-choline or salt thereof is 5 mg / 100 mL or more, it does not contain caffeine, and the gas pressure at 20°C is 0.25 MPa or less.

2. The packaged carbonated beverage according to claim 1, wherein the gas pressure is 0.15 MPa or less.

3. A method for producing a caffeine-free bottled carbonated beverage, comprising adjusting the gas pressure of the bottled carbonated beverage to 0.25 MPa or less, and containing 5 mg / 100 mL or more of CDP-choline or a salt thereof in the bottled carbonated beverage.

4. A method for enhancing the refreshing sensation of carbonation in a bottled carbonated beverage having a gas pressure of 0.25 MPa or less, comprising including 5 mg / 100 mL or more of CDP-choline or a salt thereof in the bottled carbonated beverage.

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