HK1065685B - Carbonated drink - Google Patents

Description

Carbonated beverage

Technical Field

The present invention relates to carbonated beverages containing fruit juices or components of similar plant origin. More particularly, the present invention relates to carbonated beverages containing from 10 to 80% by weight of components of vegetable origin and at least 2% by volume of carbon dioxide. Further, the present invention relates to a method for preparing a carbonated beverage having pure taste of a plant-derived component and cool feeling of carbon dioxide in spite of containing a relatively high content of the plant-derived component and carbon dioxide as described above, and thus feeling and taste are well balanced. In addition, the present invention relates to a method of reducing the heavy taste caused by plant-derived components and the bitterness and/or irritation caused by carbon dioxide in a carbonated beverage containing a relatively high content of the plant-derived components and carbon dioxide.

Background

A variety of carbonated beverages containing fruit juices have been proposed for enhancing taste or flavor. Although a large amount of sugar is generally added to a fruit juice-containing beverage to suppress acidity of the fruit juice and make the taste mild and pleasant, the cool taste brought by the fruit juice-containing carbonated beverage described in the published japanese patent No. s63-207367, which can be obtained by adding 0.5 to 1.5% by volume of carbon dioxide, is attributed to the fruit juice and the inhibition of acidity, without adding a large amount of sugar. In addition, the fruit juice-containing carbonated beverage having satisfactory cooling feeling and taste/flavor described in Japanese patent laid-open No. S57-110178 can be obtained by adding a total amount of citrus fruit juice and lemon juice of not more than 50% by weight to the carbonated beverage.

Further, Japanese patent laid-open No. S60-259169 describes a carbonated beverage containing fruit juice which contains a high-intensity sweetener (aspartame) as a sweetening component and has not more than 2.5kg/cm²Japanese patent application No.2000-4852 describes a carbonated beverage containing fruit juice which contains a low calorie sweetener causing bitterness as a sweetening component and 1 to 2% by volume of carbon dioxide, and japanese patent application No. h10-136952 and japanese patent application No. h10-136953 describe carbonated beverages containing fruit juice in which erythritol and a high intensity sweetener are used simultaneously as the sweetening component.

Thus, various inventions have been proposed so far for carbonated beverages containing fruit juice to take advantage of the taste and flavor of fruit juice and to provide cool beverages. However, in the proposed carbonated beverage formulations, the content of carbon dioxide or fruit juice or both is reduced in order to accomplish the above purpose. Alternatively, there is no explicit description about the volume of carbon dioxide or the content of fruit juice (Japanese laid-open patent application No. S57-110178).

Disclosure of Invention

The reason why a carbonated beverage having a high content of both juice and carbon dioxide has not been proposed has not been determined. As described in the comparative examples later, it was found that when fruit juice was added to carbonated beverages, the taste became heavy and the inherent refreshing feeling of carbonated beverages disappeared, and even when the level of added sugar was reduced relative to the content of sugar in fruit juice to adjust the sweetness to the same level as that of ordinary carbonated beverages (equivalent to about 8 to 14% by weight of sucrose) (comparative example 1), or the level of added fruit juice was reduced, although the same level of sweetness was obtained, the stimulation of carbon dioxide became apparent (comparative example 2). It was thus found that it is difficult to obtain a balanced taste and flavor when fruit juice and carbon dioxide are added simultaneously.

It is an object of the present invention to provide a carbonated beverage that contains both a plant-derived component, such as a fruit juice, and carbon dioxide, while having a good balance between the pure taste of the plant-derived component and the characteristics of the cooling stimulus of carbon dioxide (cooling sensation).

It is another object of the present invention to provide a method of producing a carbonated beverage containing a plant-derived component, such as a fruit juice extracted from vegetables or fruits, and which has the characteristics of pure taste of the plant-derived component and cooling stimulation of carbon dioxide (cool feeling) in a well-balanced manner, while the body taste of the plant-derived component and/or the stimulating sensation of carbon dioxide are not too pronounced relative to each other.

It is another object of the present invention to provide a method of reducing body odor (heavy taste) of a plant-derived component and/or carbon dioxide stimulating sensation in a carbonated beverage containing the plant-derived component, such as a fruit juice, and a relatively large amount of carbon dioxide.

The present inventors have made many attempts to develop a carbonated beverage with a cool feeling while maintaining the pure taste of a plant-derived component and the pungent properties of carbon dioxide, and as a result, found that when the soluble solid content in a formulation containing 10 to 80% by weight of a plant-derived component and more than 2% by volume of carbon dioxide is reduced to a specific level or less by adding a specific amount of a high intensity sweetener, preferably sucralose (sucralose), the object of the present invention can be achieved without causing excessive heavy taste or excessive strong irritation. The present invention has been completed based on these findings.

The present invention thus provides the following carbonated beverages:

1. a carbonated beverage having the following formulation:

(1) contains 10-80 wt% of plant-derived components;

(2) contains 2% by volume or more of carbon dioxide;

(3) contains soluble solids with a content not exceeding 8 degrees as indicated by a refractive saccharimeter;

(4) a sweetness level that includes a full sweetness equivalent to a sucrose content of 8% to 14% by weight;

(5) comprises at least one high intensity sweetener; and

(6) contains the full sweetness attributable to the high intensity sweetener and occupies at least 25% by weight of the full sweetness (100% by weight) on a sucrose equivalent basis.

2. The carbonated beverage of item 1 above, wherein the plant-derived component is a fruit juice extracted from a fruit or vegetable.

3. The carbonated beverage of the above 1 or 2, wherein the component of vegetable origin is a fruit juice.

4. A carbonated beverage in accordance with any one of above 1 to 3, wherein said plant-derived component comprises 30% to 70% by weight.

5. A carbonated beverage in accordance with any one of claims 1 to 4, wherein said carbon dioxide comprises 2% to 4% by volume.

6. A carbonated beverage in accordance with any one of claims 1 to 5, wherein the soluble solids content is from 2 to 8 degrees.

7. A carbonated beverage in accordance with any one of claims 1-6, wherein said high intensity sweetener comprises at least one sweetener selected from the group consisting of sucralose, aspartame, acesulfame, neotame, alitame, saccharin sodium, sweet chrysanthemum-derived sweeteners, and thaumatin.

8. A carbonated beverage of any one of claims 1 to 7, wherein said high intensity sweetener comprises sucralose, the sweetness of which constitutes at least 50% by weight of the full sweetness (100% by weight) of all high intensity sweeteners contained therein, on a sucrose equivalent basis.

9. A carbonated beverage of any of the foregoing 1 through 8, wherein the high intensity sweetener is a mixture of sucralose and at least one sweetener selected from the group consisting of aspartame, acesulfame, neotame, alitame, sodium saccharin, sweet chrysanthemum-derived sweeteners, and thaumatin.

10. The carbonated beverage of any one of items 1 to 9 above, wherein the full sweetness thereof corresponds to the sweetness of 8 to 12% by weight of the sucrose content.

11. The carbonated beverage of any one of items 1 to 10 above, wherein the high intensity sweetener has a sweetness intensity of 25% to 80% by weight of the total sweetness intensity (100% by weight) on a sucrose equivalent basis.

12. A carbonated beverage in accordance with any one of claims 1 to 11, wherein said high intensity sweetener has a sweetness intensity of at least 35% by weight of the total sweetness intensity (100% by weight) on a sucrose equivalent basis.

13. A carbonated beverage in accordance with any one of claims 1 to 12, comprising 1 to 15% by weight of alcohol.

The present invention also provides the following method of producing a carbonated beverage:

14. a method of producing a carbonated beverage, comprising essentially the steps of:

(1) adding a plant-derived component such that the final carbonated beverage contains 10% to 80% by weight of the plant-derived component;

(2) adding a sweetener such that the overall sweetness of the final carbonated beverage is equivalent to the sweetness of 8% to 14% by weight of the sucrose content;

(3) at least one high intensity sweetener is added as a sweetener such that the total sweetness of the high intensity sweetener in the final carbonated beverage is at least 25% by weight of the total sweetness (100% by weight) on a sucrose equivalent basis.

(4) Adjusting the content of soluble solids so that the content of soluble solids in the final carbonated beverage shows not more than 8 degrees in refractive sugar degree; and

(5) filling with carbon dioxide such that the final carbonated beverage contains 2% by volume or more of carbon dioxide;

the method of producing a carbonated beverage of the present invention includes the following embodiments:

(14-1) the production method according to the above 14, wherein a fruit juice extracted from a fruit or vegetable is used as the component of plant origin.

(14-2) the production method according to the above 14, wherein a fruit juice is used as the component of plant origin.

(14-3) the production method according to the above 14, wherein the plant-derived component is added so that the final carbonated beverage contains 30 to 70% by weight of the plant-derived component.

(14-4) the production method according to the above 14, wherein the content of the carbon dioxide charged is 2% to 4% by volume.

(14-5) the production method according to the above 14, wherein the content of soluble solids is adjusted so that the final carbonated beverage shows a soluble solids content of 2 to 8 degrees in a refractive sugar meter.

(14-6) the production method according to the above 14, wherein at least one sweetener selected from the group consisting of sucralose, aspartame, acesulfame, neotame, alitame, sodium saccharin, sweet chrysanthemum-derived sweeteners, and thaumatin is used as the high-intensity sweetener.

(14-7) the production process according to the above 14, wherein sucralose is used as the high-intensity sweetener in an amount such that the sweetness due to sucralose is not less than 50% by weight of the total sweetness (100% by weight) of all the high-intensity sweeteners, on the basis of sucrose equivalent.

(14-8) the production process according to the above 14, wherein a mixture of sucralose and at least one sweetener selected from the group consisting of aspartame, acesulfame, neotame, alitame, saccharin sodium, sweet chrysanthemum-derived sweeteners, and thaumatin is used as the high-intensity sweetener.

(14-9) the production method according to the above 14, wherein the sweetener is added in an amount such that the total sweetness of the final carbonated beverage is equivalent to the sweetness of sucrose content of 8 to 12% by weight.

(14-10) the production method according to the above 14, wherein at least one high-intensity sweetener is added as a sweetener in such a proportion that the total sweetness of the high-intensity sweetener in the final carbonated beverage is 25% to 85% by weight of the total sweetness (100% by weight) on a sucrose equivalent basis.

(14-11) the production method according to the above 14, wherein at least one high-intensity sweetener is added as a sweetener in such a proportion that the total sweetness of the high-intensity sweetener in the final carbonated beverage is at least 35% by weight of the total sweetness (100% by weight) of all the high-intensity sweeteners on a sucrose equivalent basis.

(14-12) the production method according to the above 14, wherein the final product contains 1% to 15% by weight of alcohol.

The present invention further provides the following methods for reducing body odor and stimulating sensations in carbonated beverages:

15. a method for reducing body taste and pungent taste due to a plant-derived component and carbon dioxide in a carbonated beverage containing, as a basic formulation, 10% to 80% by weight of the plant-derived component and 2% by volume or more of carbon dioxide, which comprises adding a high-intensity sweetener in addition to the above components and producing a carbonated beverage, so that the carbonated beverage has the following characteristics (1) to (3):

(1) the content of soluble solids is not higher than 8 degrees as shown by a refractive saccharimeter;

(2) the full sweetness is equivalent to that of 8% to 14% by weight of sucrose content; and

(3) the total sweetness of the high intensity sweetener is not less than 25% by weight of the total sweetness (100% by weight) based on sucrose equivalents.

The above-mentioned method for reducing body odor and stimulating sensation of the present invention includes the following embodiments:

(15-1) the reducing method according to the above 15, wherein the carbonated beverage contains a fruit juice extracted from a fruit or vegetable as the component of vegetable origin.

(15-2) the reducing method according to the above 15, wherein the carbonated beverage contains a fruit juice as a component of vegetable origin.

(15-3) the reducing method according to the above 15, wherein the carbonated beverage contains 30 to 70% by weight of the plant-derived component.

(15-4) the reducing method according to the above 15, wherein the carbonated beverage contains 2 to 4% by volume of carbon dioxide.

(15-5) the reducing method according to the above 15, which comprises producing the carbonated beverage in such a manner that the soluble solid content in the carbonated beverage is 2 to 8 degrees on a refractive sugar scale.

(15-6) the reducing method according to the above 15, wherein at least one sweetener selected from the group consisting of sucralose, aspartame, acesulfame, neotame, alitame, sodium saccharin, sweet chrysanthemum-derived sweeteners, and thaumatin is used as the high-intensity sweetener.

(15-7) the lowering method according to the above 15, wherein a mixture of sucralose and at least one sweetener selected from the group consisting of aspartame, acesulfame, neotame, alitame, saccharin sodium, sweet chrysanthemum-derived sweeteners, and thaumatin is used as the high-intensity sweetener.

(15-8) the reducing method according to the above 15, wherein sucralose is added as the high-intensity sweetener in such a proportion that the sweetness thereof is not less than 50% by weight based on the sucrose equivalent based on the total sweetness (100% by weight) of all the high-intensity sweeteners.

(15-9) the reducing method according to the above 15, wherein the sweetener is added in such a proportion that the total sweetness of the final carbonated beverage is equivalent to the sweetness of sucrose content of 8 to 12% by weight.

(15-10) the reducing method according to the above 15, wherein the at least one high-intensity sweetener is added as a sweetener in such a ratio that the total sweetness of the high-intensity sweetener in the final carbonated beverage is 25% to 85% by weight of the total sweetness (100% by weight) on a sucrose equivalent basis.

(15-11) the reducing method according to the above 15, wherein at least one high-intensity sweetener is added as a sweetener in such a ratio that the total sweetness of the high-intensity sweetener in the final carbonated beverage is not less than 35% by weight of all sweetness levels (100% by weight) on a sucrose equivalent basis.

In addition, the present invention provides the following methods for reducing the body taste and bitter feeling of carbonated beverages and the burning sensation of alcoholic beverages:

16. a method for reducing body taste and pungent feeling due to plant-derived components and carbon dioxide and burning sensation due to alcohol in a carbonated beverage containing, as a basic formulation, 10% to 80% by weight of a plant-derived component and 2% by volume or more of carbon dioxide and 1% to 15% by weight of alcohol, which comprises adding a high-intensity sweetener in addition to the above components and producing a carbonated beverage having the following characteristics (1) to (3):

(1) the soluble solid content is not higher than 8 degrees as shown by refractive saccharimeter;

(2) the full sweetness is equivalent to that of 8% to 14% by weight of sucrose content; and

(3) the total sweetness of the high intensity sweetener is not less than 25% by weight of the total sweetness (100% by weight) based on sucrose equivalents.

The method for reducing body odor and stimulating sensation and burning sensation of the present invention comprises the following embodiments:

(16-1) the reducing method according to the above 16, wherein the carbonated beverage contains a fruit juice extracted from a fruit or vegetable as the component of vegetable origin.

(16-2) the reducing method according to the above 16, wherein the carbonated beverage contains a fruit juice as a component of vegetable origin.

(16-3) the reducing method according to the above 16, wherein the carbonated beverage contains 30 to 70% by weight of the plant-derived component.

(16-4) the reducing method according to the above 16, wherein the carbonated beverage contains 2 to 4% by volume of carbon dioxide.

(16-5) the reducing method according to the above 16, which comprises producing the carbonated beverage in such a manner that the soluble solid content in the carbonated beverage is 2 to 8 degrees on a refractive sugar scale.

(16-6) the reducing method according to the above 16, wherein at least one sweetener selected from the group consisting of sucralose, aspartame, acesulfame, neotame, alitame, sodium saccharin, sweet chrysanthemum-derived sweeteners, and thaumatin is used as the high-intensity sweetener.

(16-7) the lowering method according to the above 16, wherein a mixture of sucralose and at least one sweetener selected from the group consisting of aspartame, acesulfame, neotame, alitame, saccharin sodium, sweet chrysanthemum-derived sweeteners, and thaumatin is used as the high-intensity sweetener.

(16-8) the reducing method according to the above 16, wherein sucralose is added as the high-intensity sweetener in such a proportion that the sweetness thereof is not less than 50% by weight based on the sucrose equivalent based on the total sweetness (100% by weight) of all the high-intensity sweeteners.

(16-9) the reducing method according to the above 16, wherein the sweetener is added in an amount such that the total sweetness of the final carbonated beverage is equivalent to the sweetness of sucrose content of 8 to 12% by weight.

(16-10) the production method according to the above 16, wherein at least one high-intensity sweetener is added as a sweetener in such a proportion that the total sweetness of the high-intensity sweetener in the final carbonated beverage is 25% to 85% by weight of the total sweetness (100% by weight) on a sucrose equivalent basis.

(16-11) the production method according to the above 16, wherein at least one high-intensity sweetener is added as a sweetener in such a proportion that the total sweetness of the high-intensity sweetener in the final carbonated beverage is not less than 35% by weight of all sweetness levels (100% by weight) on a sucrose equivalent basis.

Best mode for carrying out the invention

The carbonated beverage of the present invention comprises the following components:

(1) contains 10-80 wt% of plant-derived components;

(2) contains 2% by volume or more of carbon dioxide;

(3) the content of soluble solids is not higher than 8 degrees as shown by a refractive saccharimeter;

(4) the full sweetness is equivalent to that of 8% to 14% by weight of sucrose content;

(5) comprises at least one high intensity sweetener; and

(6) the total sweetness of the high intensity sweetener is at least 25% by weight of the total sweetness (100% by weight) on a sucrose equivalent basis.

The term "on a sucrose equivalent basis" as used herein refers to the amount of the sweetening component that is converted to an amount of sucrose based on the relative sweetness of the sweetening component, assuming that the sweetness of sucrose is 1. The amount of sweetening component expressed as "on a sucrose equivalent basis" indicates the amount of component obtained by conversion to sucrose. More specifically, such amount may be calculated with reference to, for example, a sucrose-based sweetness profile (described in detail later) as is well known in the art.

The carbonated beverage of the present invention, which contains the above-mentioned components in the specific ratios, has a good taste caused by the components of plant origin (e.g., fruit juice) and a cool feeling caused by appropriate stimulation with carbon dioxide, thereby having a balanced taste (flavor/taste, feeling). Therefore, the carbonated beverage, which is the subject of the present invention, may be any beverage containing the above components in the above proportions upon drinking, and as long as these conditions are satisfied, the way of selling it on the market or the proportions of the respective components are not particularly limited. In particular, the carbonated beverage of the present invention includes a type that can be directly drunk (beverage without anything added), a type that is diluted before drinking (e.g., concentrated beverage, type that mixes syrup and carbonated water made into a separate solution in, for example, a beverage vending machine before drinking), a type that requires dissolution (e.g., powdered beverage) or a type that requires infusion (e.g., processed tea leaves, tea bags). A directly drinkable type which does not require any treatment such as dilution or dissolution before drinking is preferred, and as an example thereof, the above carbonated beverage contained in a closed container such as an iron can, a bottle, or a PET plastic bottle may be mentioned.

The respective constituent components of the carbonated beverage of the present invention are described below.

(1) The carbonated beverage contains 10% to 80% by weight of components of vegetable origin.

The plant-derived component includes various components obtained by using edible parts (fruit, grain, leaf, bark, rhizome, petal, etc.) contained in plant bodies such as fruits, vegetables and the like as raw materials and by performing selective treatment processes such as an exudate (e.g., juice) obtained from the edible parts of the plants of the above-mentioned objects, or a squeezed fruit juice, a squeezed or crushed material (hereinafter referred to as "crushed material") (thick juice, paste, finely divided material) and an extract (liquid extract) of these edible parts, etc.

As specific examples of the squeezed juice, there may be juices (juices) squeezed from the above-mentioned various fruits, such as mandarin orange, lemon, lime, citron, grapefruit, japanese summer orange, hassaku, japanese grapefruit, lime, kabosu, kumquat and other citrus fruits; apples, grapes, peaches, melons, watermelons, pears, strawberries, pineapples, bananas, baccae, apricots, japanese apricots, cherries, guavas, plums, raspberry, blueberries, cranberries, bilberries, elaeagnus pungens, mulberries, currants, blackcurrants, blackberries, lychees, mangoes, papaya, passionfruits, carambola, durian, mangosteen and other tropical fruits; and aronia amaranth (somnifera glauca fruit); and juices (vegetable juices) extracted from various vegetables, such as tomato, carrot, cabbage, onion, cinnamon, gourd (Jew's marrow), kale, spinach, broccoli, pumpkin, celery, welsh onion, burdock, japanese mushroom, japanese pine mushroom, japanese hornwort, chinese cabbage and bean or pea.

One of these extracted juices or vegetable juices may be used alone, or a mixture of two or more extracted juices, a mixture of two or more vegetable juices, or a mixture of one or two extracted juices and one or more vegetable juices may be used. Preferably fruit juice and vegetable juice containing fruit juice. These fruit and/or vegetable juices may contain broken fruit or vegetable pieces (e.g., pulp), tissues such as juice sacs, and/or insolubles such as cellulose.

The crushed material may be the finely divided pulp or vegetable, and may be obtained by crushing the various fruits or vegetables; and thick juices or pastes prepared by filtering and concentrating finely divided substances.

Further, as the extract, there may be mentioned the above-mentioned plant particles, such as extracts of cola, Guarana (Guarana) and coffee; extracts from the rhizomes of plants such as ginger, sassafras and Sassaperilla; or extracts from herbs or spices such as chamomile, elderberry, melissa, lavender, clove, garlic, capsicum, pepper, mustard, japanese pepper, japanese horseradish, bay, clove, thyme, sage, nutmeg, mace, cardamom, caraway, anise, basil, fennel, cumin, turmeric, paprika, saffron, basil, bay leaves, oregano, rosemary, sage, tarragon, thyme, coriander, cumin and dill.

In the practice of the present invention, the component of plant origin may also be a product prepared from the above-mentioned exudate, squeezed juice, crushed matter (thick juice, pulp, paste), extract (liquid extract), etc. by further treating to reduce or remove the content of sucrose, acids or insoluble components. Further, it may be 4-5 times the concentrate from the squeezed juice such as concentrated juice; diluting the juice concentrate with the same concentration factor to obtain a diluted juice, such as reconstituted juice; or removing the aqueous fraction by concentration and evaporation into a concentrate having a volatile aroma-rich fraction.

The carbonated beverage of the present invention contains 10% to 80% by weight of components of vegetable origin. When concentrated pressed juice produced after removing water, such as concentrated fruit juice, is used as the plant-derived component, the amount converted into a concentrate after pressing (before concentration) is regarded as the content of the plant-derived component. The content of the plant-derived component preferably ranges from 30 to 70% by weight, most preferably from 40 to 60% by weight.

The component of vegetable origin added to the carbonated beverage is preferably a pressed juice or extract, most preferably a fruit juice (pressed fruit juice). Especially, the effect of the present invention is most sufficiently achieved when the content of the fruit juice in the carbonated beverage is 30 to 70% by weight.

When the proportion of the plant-derived component is far below 10% by weight, the taste given by the plant-derived component such as fruit juice is poor, and therefore the object of providing a carbonated beverage containing a pure (taste/flavor) plant-derived component cannot be achieved. When the blending ratio of the plant-derived component is much higher than 80% by weight, the aftertaste after drinking is too heavy, and the object of providing a carbonated beverage having a cool feeling cannot be achieved.

(2) Carbonated beverages contain 2% or more by volume carbon dioxide.

The volume of the gas is preferably 2% to 4% by volume, more preferably 2.5% to 3.5% by volume. This corresponds to a pressure of carbon dioxide in the beverage of not less than 1.4kg/cm at 20 deg.C²Preferably 1.4 to 3.7kg/cm²Most preferably 2 to 3kg/cm²。

When the volume of the gas is less than 2% by volume and the plant-derived component contains 10% to 80% by weight, the good stimulating feeling inherent in carbon dioxide cannot be achieved, and thus the object of providing a carbonated beverage having pure taste (flavor/taste) and cool feeling of the plant-derived component cannot be achieved.

(3) The carbonated beverage has a soluble solids content of no more than 8 degrees on a refractive sugar scale.

In general, the soluble solid content shows the total weight of water-soluble components, particularly non-volatile substances such as sugars, organic acids and/or the like, dissolved in 100g of a liquid food such as a beverage, and is generally used as an index (brix) showing the sugar content in a liquid food, particularly a fruit beverage. The soluble solids content (brix) is typically displayed using a refractive brix meter. The carbonated beverage which is the subject of the present invention therefore contains soluble solids in an amount not higher than 8 degrees on a refractive saccharimeter.

When the soluble solid content (as indicated by refractive sugar meter) significantly exceeds 8 degrees, the taste of the finally prepared carbonated beverage obtains an excessively pronounced body taste caused by the soluble solids, and thus the desired taste cannot be obtained.

Carbonated beverages preferably contain between 2 and 8 degrees, more preferably between 4 and 6 degrees, of soluble solids as indicated by refractive sugar content.

(4) Carbonated beverages have an overall sweetness comparable to that of 8% to 14% by weight of sucrose content.

Thus, the carbonated beverage of the present invention comprises 8% to 14% by weight of the sweetening component based on sucrose equivalents. Since the sweetening component is contained in the beverage in such a ratio, it is possible to obtain a balance between the taste of the plant-derived component contained in the above ratio and the stimulation of the carbon dioxide contained in the above ratio, thereby providing a desirable beverage having a good taste and giving a cool feeling upon drinking. The total amount of sweetening components (total sweetness) preferably corresponds to 8 to 12% by weight, more preferably to 9 to 11% by weight, based on sucrose equivalents.

When the total sweetness is well below 8% by weight based on sucrose equivalents, the bitterness and/or irritation of carbon dioxide is perceived as very strong. When the total sweetness is much more than 14% based on sucrose equivalent, the sweetness is heavier, impairing the cooling sensation.

The sweetening component used in the practice of this invention includes a variety of sweetening ingredients that are known in the art or that will become known in the future. As specific examples, there may be mentioned acesulfame, arabinose, alitame, isohydralose, isomalt, isomaltooligosaccharides (e.g., isomaltose, isomaltotriose, panose), erythritol, oligo-N-acetylglucosamine, galactose, galactosucrose, galactosylcerase, licorice extract (liquiritigenin), xylitol, xylose, xylooligosaccharides (e.g., xylotriose, xylobiose), glycerol, curculin, glucose, gentiooligosaccharides (e.g., gentiobiose, gentiotriose, gentiotetraose), saccharin, sodium, cyclamate, stachyose, glycylglycine, sorbose, guaiacetin, stevia extract, theolandiolosaccharide, trehalose, Nigeria berry extract (Nigeria berryegract), Aspergillus niger oligosaccharides (e.g., Aspergillus niger), neotame, neotrehalose, neohesperidin, dihydrochalcones, isomaltitol, isomaltulose, fructooligosaccharides (e.g., kestose, nystose), fructose, polydextrose, maltitol, maltose, maltooligosaccharides (e.g., maltotriose, tetrasaccharides, pentoses, hexoses, caprylic sugars), mannitol, kiwi extract, luo han guo extract, lactitol, lactose, raffinose, rhamnose, ribose, isomerose, reduced maltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced saccharified starch syrups, enzymatically treated licorice, enzymatically treated stevia, enzymatically treated licorice, saccharide hydrolyzed licorice, saccharide-coupled starch syrups (coupled sugars), soy oligosaccharides, invert sugars, starch syrups, honey and similar sweetening ingredients.

Suitable are sucrose, glucose, fructose-glucose liquid sugars, liquid-like sugars, starch syrups, reduced starch syrups, honey, oligosaccharides, such as isomalto-oligosaccharides and lactose-fructo-oligosaccharides, and the like; sorbitol, maltitol, mannitol, erythritol, xylitol and similar sugar alcohols; and alpha-glucosyltransferase treated stevia, aspartame, acesulfame, alitame, saccharin, sodium saccharin, cyclamate, stevia extract, stevia powder, sucralose, thaumatin, neotame, and similar high intensity sweeteners. The components constituting the sweetness of the carbonated beverage of the present invention include not only the above-mentioned sweetening ingredients but also those contained in plant tissue components (fruit juice-derived fructose, etc.).

The total sweetness of a carbonated beverage is calculated by converting the amount (concentration by weight) of each sweetening ingredient to the corresponding amount of sucrose (based on sucrose equivalents), based on their relative sweetness ratio to sucrose of 1, and then summing the sucrose equivalents (concentrations by weight) of all sweetening ingredients contained in the carbonated beverage.

The relative sweetness ratios of the various sweetening ingredients, in terms of the sweetness of sucrose of 1, can be referred to a sucrose-based relative sweetness inversion table or similar table, as is well known in the art. For example, according to "Inryoyogo Jiten (a Encyclopedia of Beverage Terms) of the Beverage (published by Beverage Japan on 25.6.1999), Date selection, page 11, with the sweetness of sugar (sucrose) of 1, the relative sweetness of the various sweetening ingredients is shown in the following table. With reference to these data, the sucrose equivalent weight of each of the sweetening ingredients described above can be calculated.

Sugar (sucrose) 1

Isomeric sugar 0.8-0.9

Glucose 0.6-0.7

Fruit sugar (fructose) 1.3-1.7

Lactose 0.2-0.3

Maltose 0.4

Xylose 0.4-0.8

Isomeric lactose (lactulose) 0.6-0.7

Fructooligosaccharide 0.6

Maltooligosaccharide 0.3

Isomalto-oligosaccharide 0.4-0.5

Galacto-oligosaccharide 0.7

Coupling sugar 0.5-0.6

Isomaltulose (syrup) 0.4(0.7)

Maltitol (reduced maltose syrup) 0.8

Sorbitol 0.6-0.7

Erythritol 0.8

Xylitol 0.6

Lactitol (reduced lactose) 0.4

Reduced isomaltulose (isomaltose) 0.5

Reduced saccharified starch 0.1-0.6

Stevia rebaudiana Bertoni 150-

Glycyrrhizin 250

Thaumatin 3000-

Monellin 3000

Aspartame 200

Alitame 2000-2900

Saccharin 300-

Cyclamate (sodium cyclamate) 30-40

Ansaimi 200

Sucralose 600

Glycerin 200-

The carbonated beverage of the present invention may contain only one sweetening ingredient, or two or more sweetening ingredients. But must contain at least one high intensity sweetener as a sweetening ingredient.

(5) The carbonated beverage comprises at least one high intensity sweetener.

Examples of adding a high intensity sweetener as an essential ingredient to the carbonated beverage of the present invention may be mentioned above. Preferred are sucralose (about 600 times sweeter than sucrose, later in parentheses indicating the relative sweetness ratio to sucrose), aspartame (about 200 times), acesulfame (about 200 times), neotame (about 8000 times), alitame (about 2,000 times), sodium saccharin (about 300 times), stevia-derived sweeteners (about 100 to 300 times, depending on the raw materials and production process), and thaumatin (about 3,000 times). These high-intensity sweeteners may be used alone or in combination of two or more. It is preferable to use a sweetener of which at least one is selected from sucralose, aspartame, acesulfame and neotame. More preferably, sucralose is used as an essential ingredient. In this case, sucralose may be used alone or in combination with at least one high intensity sweetener (aspartame, acesulfame, neotame, alitame, sodium saccharin, stevia-derived sweeteners, or thaumatin). In this preferred combination, the sweetness of sucralose represents at least 50% by weight (based on sucrose equivalents) of the total sweetness (100% by weight based on sucrose equivalents) of all high intensity sweeteners used.

(6) The total sweetness of the high intensity sweetener in the carbonated beverage represents at least 25% by weight of the total sweetness (100% by weight) based on sucrose equivalents.

The sweetness of the high intensity sweetener is preferably not less than 35% by weight, more preferably not less than 45% by weight of the total sweetness (100% by weight based on sucrose equivalent). There is no particular upper limit. For example, all sweetening ingredients other than the juice-derived sweetener may be replaced by a high intensity sweetener, in which case, for example, 85% by weight (based on sucrose equivalents) may be used as an upper limit for the replacement of the high intensity sweetener.

The high-intensity sweetener mentioned above includes the high-intensity sweeteners mentioned in the above-mentioned (4) and (5). Preferably one or a combination of two or more selected from sucralose, aspartame, acesulfame, neotame, alitame, sodium saccharin, stevia-derived sweeteners and thaumatin. If a combination of two or more high intensity sweeteners is used, the overall sweetness level is the sum of the sweetness values of the respective sweeteners.

When the total sweetness (based on sucrose equivalent) of the high intensity sweetener is far below 25% by weight, the sense of sweetness is heavy, or the fresh sense of the plant-derived component and/or the cool sense of carbon dioxide may disappear, and the taste sense is heavy, so that the object of the present invention cannot be achieved.

Vodka ice whisky (chuhai), soda cocktails and similar alcoholic carbonated beverages may be prepared by further adding alcohol in the practice of the present invention. The level of alcohol addition is not particularly limited if it is within the general range for drinking. Preferably, for example, it is from 1% to 15%. According to the present invention, it is possible to produce an alcoholic beverage containing a relatively large amount of plant-derived components such as fruit juice, and carbon dioxide, while reducing not only the excessive body taste (heavy taste) and pungent feeling of the plant-derived components and carbon dioxide, but also the burning sensation of alcohol.

Unless adversely affecting the present invention, the carbonated beverages of the present invention may further contain one or more other ingredients, such as milk components, colorants, flavors, acidulants and flavor blenders, to impart the desired flavor, color, aroma, and taste to the carbonated beverage. If necessary, vitamins (B vitamins, vitamin C, etc.), calcium (calcium lactate, calcium gluconate, etc.), minerals (iron, magnesium, phosphorus, potassium, etc.), dietary fiber, etc. can also be added. In addition, in order to maintain quality, preservatives, antioxidants, anti-fading agents and/or the like may be added.

The production of the carbonated beverage of the present invention may be carried out by a process comprising essentially the steps of:

(1) adding a plant-derived component such that the final carbonated beverage contains 10% to 80% by weight of the plant-derived component;

(2) adding a sweetener such that the overall sweetness of the final carbonated beverage is equivalent to the sweetness of 8% to 14% by weight of the sucrose content;

(3) adding at least one high intensity sweetener as a sweetener such that the sweetness level of the high intensity sweetener in the final carbonated beverage is at least 25% by weight of the total sweetness (100% by weight) on a sucrose equivalent basis;

(4) adjusting the content of soluble solids so that the content of soluble solids in the final carbonated beverage is not higher than 8 degrees on a refractive sugar scale; and

(5) filling with carbon dioxide such that the final carbonated beverage contains 2% or more by volume of carbon dioxide;

in particular, the following production processes can be exemplified by examples. First, a plant-derived component and a sweetening component are added to potable water in an appropriate order so that the ratio of the respective ingredients reaches the above-mentioned ratio, and then, if necessary, an appropriate amount of alcohol, an acidulant, a mineral, a vitamin, a flavor, a colorant, a preservative, an antioxidant, and/or an anti-attenuation agent is added to prepare a beverage stock (stock beverage). The container is then evacuated and sterilized as required, cooled, filled with carbon dioxide in a conventional manner to a set gas volume level, and the resulting carbonated beverage is filled into the container.

The carbonated beverage containing the plant-derived component thus obtained has a good mouthfeel with a cool feeling, i.e., pure taste of the plant-derived component and a suitable level of carbon dioxide stimulation, and does not have an excessively strong taste or stimulation, despite its relatively high content of the plant-derived component and carbon dioxide.

The present invention further provides a method of reducing body odor and pungent taste of plant-derived components and carbon dioxide in a carbonated beverage containing 10% to 80% by weight of plant-derived components and 2% by volume or more of carbon dioxide in a basic formulation.

The subject of the present invention is a carbonated beverage, which is not particularly limited and may be any, provided that it contains the plant-derived component and carbon dioxide in the above-specified respective ranges. Preferably, it is a carbonated beverage containing 30% to 70% by weight, more preferably 40% to 60% by weight of the plant-derived component, or a carbonated beverage containing 2% to 4% by volume, more preferably 2.5% to 3.5% by volume of carbon dioxide. The plant-derived component used is preferably fruit juice or squeezed vegetable juice containing fruit juice, as described above.

The present invention can be practiced by adding a high intensity sweetener as a component of the carbonated beverage described above, and adjusting the carbonated beverage so that the carbonated beverage has the following characteristics (1) to (3):

(1) a soluble solids content of not higher than 8 degrees as shown by refractive saccharimeter;

(2) the full sweetness is equivalent to that of 8% to 14% by weight of sucrose content; and

(3) the total sweetness of the high intensity sweetener is not less than 25% by weight of the total sweetness (100% by weight) based on sucrose equivalents.

As used herein, the above description of carbonated beverages of the present invention is intended to be incorporated by reference with respect to the high intensity sweetener and its level of addition, the soluble solids content, the sweetener used and its level of addition, and other ingredients.

According to the present invention, there is provided a carbonated beverage containing 10 to 80% by weight of a plant-derived component and 2% by volume or more of carbon dioxide, which has a proper taste for a cooling sensation caused by a pure taste of the plant-derived component and a sufficient level of stimulation of carbon dioxide, without excessive heavy taste, with less strong stimulation, by adjusting the balance of the taste and suppressing an excessively noticeable body taste and stimulation sensation.

Further, the present invention provides a method for reducing the body odor and pungent taste of a plant-derived component and carbon dioxide in a carbonated beverage, and also the burning sensation of an alcoholic beverage, which contains, as a basic formulation, 10 to 80% by weight of the plant-derived component and 2% by volume or more of carbon dioxide, and 1 to 15% by weight of alcohol.

The carbonated beverage as the subject of the present invention is not particularly limited and may be any one, provided that it contains the plant-derived components, carbon dioxide and alcohol in the respective ranges described above. Preferably, it is a carbonated beverage containing 30% to 70% by weight, more preferably 40% to 60% by weight of a component of vegetable origin, or a carbonated beverage containing 2% to 4% by volume, more preferably 2.5% to 3.5% by volume of carbon dioxide, or a carbonated beverage containing 1% to 15% by weight of alcohol. The plant-derived component used is preferably fruit juice or squeezed vegetable juice containing fruit juice, as described above.

The present invention can be practiced by adding a high intensity sweetener as a component of the carbonated beverage described above, and adjusting the carbonated beverage so that the carbonated beverage has the following characteristics (1) to (3):

(1) a soluble solids content of not higher than 8 degrees as shown by refractive saccharimeter;

(2) the full sweetness is equivalent to that of 8% to 14% by weight of sucrose content; and

(3) the total sweetness of the high intensity sweetener is not less than 25% by weight of the total sweetness (100% by weight) based on sucrose equivalents.

As used herein, the above description of carbonated beverages of the present invention is intended to be incorporated by reference with respect to the high intensity sweetener and its level of addition, the soluble solids content, the sweetener used and its level of addition, and other ingredients.

According to the present invention, there is provided a carbonated beverage containing 10 to 80% by weight of a plant-derived component, 2% by volume or more of carbon dioxide and 1 to 115% by weight of alcohol, with a proper taste of a cooling sensation caused by pure taste of the plant-derived component and a sufficient level of carbon dioxide stimulation, without excessive taste, or with less stimulation, by adjusting the balance of the taste, thereby suppressing an excessively noticeable body taste or sensation of stimulation and suppressing a burning sensation caused by the addition of alcohol.

Examples

The following examples illustrate the invention in more detail. But in no way limit the scope of the invention. The following notation "+" indicates a product of which the marker is San-Ei Gen f.f.i.inc.

Example 1 and comparative examples 1 to 3

Various carbonated beverages (example 1 and comparative examples 1 to 3) were prepared according to the respective formulations defined in table 1 by the following preparation methods.

< preparation method >

In a compounding tank, each liquid preparation was prepared according to the formulation shown in table 1, and carbon dioxide was filled into the liquid preparation by conventional means using a carbonator (Carbo Fill FT 103G; product of Armfield) to a level of 3% by volume. The product was filled into 200ml glass bottles and sterilized at 70 ℃ for 20 minutes. Thus, a grape-based carbonated beverage was prepared.

Also shown in table 1 are the content of plant derived components (% by weight), the volume of gas (% by volume), the content of soluble solids (as shown by refractive saccharimeter), the full sweetness (on sucrose equivalents) and the proportion of high intensity sweetener in the total sweetness (on sucrose equivalents).

The carbonated beverage of reference example 1, for example, the full sweetness and the ratio of the high intensity sweetener to the full sweetness are shown below. The carbonated beverage of example 1 contained 0.0065% by weight of sucralose (sucrose equivalent sweetness: 0.0065% by weight × 600 ═ 3.9% by weight (note 1)) and 10% by weight of 5-fold concentrated grape juice (containing 50% of sucrose) (sucrose equivalent sweetness: 10% by weight × 0.5 × 1.3 ═ 6.5% by weight (note 2)), and therefore, the total sweetness was 10.4% by weight (3.9% by weight + 6.5% by weight ═ 10.4% by weight) based on sucrose equivalent, and the ratio of sucralose to the total sweetness was 37.5% by weight (3.9/10.4% by weight ═ 0.375).

Note 1): sucralose is assumed to be 600 times more sweet than sucrose.

Note 2): fructose is assumed to be 1.3 times as sweet as sucrose.

Each of the grape-based carbonated beverages prepared in the above manner was evaluated for taste, cooling sensation and fruity sensation by 5 groups of panelists. The 5 groups of panelists were scored according to the following criteria of grade 1 to 5, and then the average of 5 scores was reported, expressed as a score for each evaluation item.

(evaluation criteria)

5 very good

4 good

3 mean value

2 difference

1 is very poor

These results are also shown in table 1. The overall panelist evaluations for taste are also shown in table 1.

TABLE 1

		Example 1	Comparative example 1	Comparative example 2	Comparative example 3
						Ratio of ingredients	5-fold concentrated grape juice	10	10	1	10
Sucralose*	0.0065	-	0.0098	0.0065
					Fructose-glucose liquid candy (Note 3)		-	4.9	4.7	_
Citric acid (Anhydrous)*	0.05	0.05	0.09	0.05
					Grape spice*		0.1	0.1	0.1	0.1
Water (W)	Balancing	Balancing	Balancing	Balancing
					Total amount of		100	100	100	100
Content of plant-derived component (w/w%)		50％	50％	5％							50％
					Gas volume (v/v%)		3.0	3.0	3.0	1.5
Soluble solids content (note 4)		5.1 degree	9.0 degree	4.1 degree							5.1 degree
					Total sweetness (note 5)		10.4	10.4	10.4	10.4
Proportion of high intensity sweetener (Note 6)		38％	0％	56％							38％
					Evaluation of	Taste of Chinese herbsRoad	4.8	2.0	4.0	4.8
Cool feeling	4.8	2.4	4.2	1.4
						Fruit taste	5.0	3.2	1.2	4.6
Overall evaluation of taste 1	Cooling to the stimulating sensation of carbonation	Concentrated and therefore heavy in taste, and weak in carbonic acid sensation	Light, strongly bitter with carbonic acid and marked irritation	Palatable, fruity, but the cooling sensation of carbonic acid is weak, and therefore unsatisfactory
						Overall evaluation of taste 2	Proper carbonation feeling and proper taste (pleased to drink)	It is difficult to drink a large amount of tea at a time (no longer want to drink)	Lack ofGood fruit taste and marked stimulation of carbonic acid	Good fruit taste but lack of cooling sensation

Note 3): fructose-glucose liquid sugar contains 55% fructose and 75% solids.

Note 4): the value of soluble solid content is shown by a refractive saccharimeter.

Note 5): the total sweetness, or total sweetener content, is expressed as the total amount of sweetening ingredient on a sucrose equivalent basis.

Note 6): the proportion of high intensity sweetener, expressed on a sucrose equivalent basis, is relative to the proportion of all sweetening ingredients.

As shown in table 1, the formulation of example 1 resulted in a carbonated beverage that exhibited a prominent grape flavor and flavor, as well as a pleasant taste and a cool sensation consistent with carbon dioxide stimulation. In contrast, according to the formulation of comparative example 1, the soluble solid content (sugar content) was higher, and therefore the taste was heavier and the cooling sensation disappeared; according to the formulation of comparative example 2, the content of the plant-derived component (fruit juice) was low, and therefore the feeling of the fruit was weak, and the beverage was light, so that the bitterness and irritation of carbon dioxide were too noticeable; and according to the formulation of comparative example 3, the volume of carbon dioxide is smaller, and therefore the beverage loses the cooling stimulus.

These results indicate that in order to prepare a beverage having both a fruity and a carbonated sensation, it is necessary to use a high intensity sweetener while adjusting the soluble solid content (brix), the content of plant-derived components, and the gas volume in a well-balanced manner.

Example 2

A carbonated beverage containing fruit juice was prepared by filling carbon dioxide into a fruit juice-containing beverage having a formulation shown below to a gas volume of 2.5% by volume.

(formulation) (weight%)

5-fold concentrated transparent apple juice

(containing 50% by weight of fructose) 4

Transparent lemon juice 1

Squeezed carrot juice (with pulp removed) 10

Sucralose^* 0.0075

Ansaimi 0.0035

Fructose-glucose liquid sugar

(fructose 55%, solids content 75%,

sweetness based on sucrose equivalent 0.8) 2.5

Citric acid (Anhydrous)^* 0.02

Apple spice^* 0.1

Water balance

Total 100% by weight

The carbonated beverage obtained had a content of plant-derived components (juice, pressed vegetables) of 31% by weight and a soluble solids of 4.5 degrees (shown by refractive saccharimeter).

The carbonated beverage of example 2 contained, as the sweetening component, 0.0075% by weight of sucralose (sweetness based on sucrose equivalent: 0.0075% by weight × 600 ═ 4.5% by weight (note 7)), 0.0035% by weight of acesulfame (sweetness based on sucrose equivalent: 0.0035% by weight × 200 ═ 0.7% by weight (note 8)), 4% by weight of 5-fold concentrated apple juice (fructose content 50%, sweetness based on sucrose equivalent: 4% by weight × 0.5 (fructose by 50%) by weight × 1.3 ═ 1.6% by weight and 2.5% by weight of fructose-glucose liquid sugar (sweetness based on sucrose equivalent: 2.5% by weight × 0.8 (sweetness based on sucrose equivalent): 2.0% by weight), and therefore, the total sweetness or the total sweetener content was 9.8% by weight based on sucrose equivalent.

Note 7): sucralose has a sweetness 600 times that of sucrose.

Note 8): the sweetness of acesulfame is 200 times that of cane sugar.

The total sweetness of the high intensity sweeteners (sucralose and acesulfame) is 53.1% by weight of the total sweetness based on sucrose equivalents, and the sweetness of sucralose is 86.5% by weight of the total sweetness (100% by weight) of the high intensity sweetener based on sucrose equivalents.

The beverage was scored by the panelists in the same manner as in example 1 to obtain a taste of 4.8, a cooling sensation of 4.6 and a fruity sensation of 4.4, with the comments of "fresh fruity taste conforming to the sense of carbonation" and "no radish flavor" and the like.

Example 3Tea soda beverage

A tea soda beverage was prepared by adding carbon dioxide to a tea extract-containing preparation having a formulation shown below to a gas volume of 2.2% by volume.

(formulation) (weight%)

Tea extract (white sugar 1.2) 25

Sucralose^* 0.008

Erythritol 2

5 times concentrated apple juice 4

(transparency, fructose content 50%)

Citric acid (Anhydrous)^* 0.03

Vitamin C0.02

Apple spice^* 0.1

Tea spice^* 0.05

Water balance

Total 100% by weight

The obtained carbonated beverage had a content of plant-derived components (juice, tea extract) of 45% by weight and 4.6 degree soluble solids (shown by refractive saccharimeter).

The carbonated beverage of example 3 contained, as sweetening components, 0.008% by weight of sucralose (sweetness based on sucrose equivalent: 0.008% by weight × 600 ═ 4.8% by weight (note 9)), 2% by weight of erythritol (sweetness based on sucrose equivalent: 2% by weight × 0.8 ═ 1.6% by weight (note 10)), and 4% by weight of 5-fold concentrated apple juice (fructose content 50%, sweetness based on sucrose equivalent: 4% by weight × 0.5 (fructose by 50%) by weight × 1.3 × 2.6% by weight), and therefore, the content of full sweetness or full sweetener was 9.0% by weight based on sucrose equivalent. The sweetness of sucralose is 53.3% by weight of the full sweetness based on sucrose equivalents.

Note 9): sucralose has a sweetness 600 times that of sucrose.

Note 10): erythritol has a sweetness of 0.8 times that of sucrose.

The beverage was scored by the panelists in the same manner as in example 1, and the following scores were obtained: taste 4.7, cool sensation 4.2, fruity sensation 4.3. The beverage is pleasant tasting, has good tea flavor and aroma, and the desired fruit taste of apple juice, and also has carbon dioxide cooling sensation. Thus, it is a very good flavor of beverage that meets the cooling sensation.

Example 4Carbonated alcoholic beverage containing apple juice

Sucralose, 5-fold concentrated clear apple juice, citric acid and flavor were added and dissolved in shochu (a clear distilled liquid) according to the formulation described below, and the total amount was made 40 parts by weight by adding water. The liquid was dispensed into 80ml bottles, and the total amount in each bottle was brought to 200ml by adding carbonated water (pressure: 196kPa (2.0 kg/cm)²) I.e., 2.6% by volume), and then sterilized at 70 ℃ for 20 minutes. Thus, carbonated alcoholic beverages containing apple juice (alcohol content: 6.0%) were prepared.

(formulation example) (parts by weight)

1 Shochu (35% v/v alcohol) 17.5

2 sucralose 0.0067

35 times concentrated transparent apple juice

(fructose content 50%) 6.6

4 citric acid (anhydrous)^* 0.1

5 apple flavour No.64625^* 0.2

Adding water to 40 parts by weight of the total amount

The obtained alcoholic beverage had a content of plant-derived components (fruit juice) of 33% by weight and a soluble solid of 6.0 degree. It contains, as sweetening components, 0.0067% by weight of sucralose (sweetness based on sucrose equivalent: 0.0067% by weight × 600 ═ 4% by weight) and 6.6% by weight of 5-fold concentrated apple juice (fructose content 50%, sweetness based on sucrose equivalent: 6.6% by weight × 0.5 (fructose in 50% by weight) × 1.3 ═ 4.3% by weight), so the full sweetness, or the content of full sweetener, is 8.3% by weight based on sucrose equivalent. The sweetness of the high intensity sweetener (sucralose) is 48.2% by weight of the total sweetness based on sucrose equivalents.

These beverages (example 4 and comparative example 4) were evaluated by panelists in the same manner as in example 1, and the beverage of example 4 was scored as follows: taste 4.6, cooling sensation 4.8, and fruity sensation 4.7, the comment being "the juice sensation and the carbonation sensation fit well with the stimulation of alcohol" and "very smooth taste and feeling of softened alcohol, and therefore easy to drink".

Industrial applicability

The carbonated beverage provided by the present invention contains plant tissue components, such as fruit juice, and also the pure taste of fruit and the cooling stimulating character of carbonic acid, thus having good taste and flavor. In particular, the present invention enables the provision of beverages containing from 10% to 80% by weight of plant-derived components, such as fruit juice and/or extracted vegetable juice, and more than 2% by volume of carbon dioxide, and also having the pure taste and the pungent and cooling characteristics of carbonic acid of the plant-derived components, without being too strong in taste, or too strong in irritation.

Claims (13)

1. A carbonated beverage comprising the following formulation:

(1) contains 10-80 wt% of plant-derived components;

(2) contains 2% by volume or more of carbon dioxide;

(3) contains soluble solids with a content not exceeding 8 degrees as indicated by a refractive saccharimeter;

(4) a sweetness level comprising a total sugar degree corresponding to a sucrose content of 8% to 14% by weight;

(5) sucralose; and

(6) the total sweetness of the high intensity sweetener, on a sucrose equivalent basis, is at least 25% by weight of the total sweetness,

wherein sucralose has a sweetness that is at least 50% by weight of the full sweetness of all high intensity sweeteners contained therein, based on sucrose equivalents.

2. A carbonated beverage in accordance with claim 1, wherein the component of vegetable origin is juice extracted from a fruit or vegetable.

3. A carbonated beverage according to claim 1 or 2, wherein the component of vegetable origin is a fruit juice.

4. The carbonated beverage of claim 1 wherein the plant-derived component comprises 30% to 70% by weight.

5. A carbonated beverage in accordance with claim 1, wherein the carbon dioxide comprises 2% to 4% by volume.

6. The carbonated beverage of claim 1 wherein the soluble solids content is from 2 to 8 degrees.

7. The carbonated beverage of claim 1, further comprising at least one sweetener selected from the group consisting of aspartame, acesulfame, neotame, alitame, sodium saccharin, sweet chrysanthemum-derived sweeteners, and thaumatin.

8. The carbonated beverage of claim 1, wherein the full sweetness level is equivalent to the sweetness of 8% to 12% by weight of the sucrose content.

9. The carbonated beverage of claim 1, wherein the sweetness level of the high intensity sweetener is from 25% to 85% by weight of the total sweetness based on sucrose equivalents.

10. The carbonated beverage of claim 1, wherein the sweetness level of the high intensity sweetener is at least 35% by weight of the total sweetness based on sucrose equivalents.

11. A carbonated beverage in accordance with claim 1, comprising 1% to 15% by weight alcohol.

12. A method of producing a carbonated beverage comprising the steps of:

(1) adding a plant-derived component such that the final carbonated beverage comprises 10% to 80% by weight of the plant-derived component;

(2) adding a sweetener such that the final carbonated beverage has a full sweetness equivalent to the sweetness of 8% to 14% by weight of the sucrose content;

(3) adding sucralose as a sweetener such that the sweetness of the high intensity sweetener in the final carbonated beverage is at least 25% by weight of the total sweetness on a sucrose equivalent basis;

(4) adjusting the content of soluble solids so that the final carbonated beverage has a content of soluble solids not higher than 8 degrees on a refractive sugar scale; and

(5) carbon dioxide is filled so that the final carbonated beverage contains 2% by volume or more of carbon dioxide,

wherein sucralose has a sweetness that is at least 50% by weight of the full sweetness of all high intensity sweeteners contained therein, based on sucrose equivalents.

13. A method for reducing body taste and pungent taste due to plant-derived components and carbon dioxide and burning sensation due to alcohol in a carbonated beverage containing, as a basic formulation, 10% to 80% by weight of plant-derived components and 2% by volume or more of carbon dioxide, and 1% to 15% by weight of alcohol, which comprises adding sucralose in addition to the above components and producing a carbonated beverage having the following characteristics (1) to (3):

(1) a soluble solids content of not higher than 8 degrees as shown by refractive saccharimeter;

(2) the full sweetness is equivalent to that of 8% to 14% by weight of sucrose content; and

(3) the total sweetness of the high intensity sweetener is not less than 25% by weight of all sweetness based on sucrose equivalents,

wherein sucralose has a sweetness that is at least 50% by weight of the full sweetness of all high intensity sweeteners contained therein, based on sucrose equivalents.