CN112770641A - Nonalcoholic beverage containing malic acid - Google Patents

Nonalcoholic beverage containing malic acid Download PDF

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Publication number
CN112770641A
CN112770641A CN201980064052.6A CN201980064052A CN112770641A CN 112770641 A CN112770641 A CN 112770641A CN 201980064052 A CN201980064052 A CN 201980064052A CN 112770641 A CN112770641 A CN 112770641A
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beverage
malic acid
potassium
content
present
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CN201980064052.6A
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Chinese (zh)
Inventor
西井真由佳
石井仁
河野美香
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Suntory Holdings Ltd
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Suntory Holdings Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/044—Malic acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1578—Calcium

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

The present invention addresses the problem of reducing the aftertaste retention of malic acid in a nonalcoholic beverage. In order to solve the problem, the present invention combines potassium and malic acid in a nonalcoholic beverage.

Description

Nonalcoholic beverage containing malic acid
Technical Field
The present invention relates to a malic acid-containing nonalcoholic beverage and a method for producing the same. Further, the present invention relates to a method for reducing the feeling of lingering aftertaste in a nonalcoholic beverage containing malic acid.
Background
Malic acid is widely used as a sour agent in foods and beverages. Further, malic acid has been tried to be added to beverages for other purposes. For example, in patent document 1, malic acid is used to suppress an unpleasant taste peculiar to water-soluble hesperidin.
Further, it is known that the acidity of malic acid remains when the amount of added malic acid is increased, and techniques for suppressing the acidity have been developed (patent documents 2 and 3).
Patent document
Patent document 1: japanese patent laid-open publication No. 2011-126849
Patent document 2: japanese patent laid-open publication No. 2013-66440
Patent document 3: japanese patent laid-open publication No. 2013-66437
Disclosure of Invention
The present inventors have found that when a non-alcoholic beverage containing malic acid is developed, the feeling of lingering aftertaste of malic acid in the non-alcoholic beverage is remarkable.
The present invention addresses the problem of reducing the aftertaste retention of malic acid in a nonalcoholic beverage.
As a result of intensive studies, the present inventors have found that when potassium is combined with malic acid in a nonalcoholic beverage, the aftertaste retention sensation of malic acid can be reduced, and have completed the present invention.
The present invention relates to the following, but is not limited thereto.
1. A nonalcoholic beverage is characterized in that the malic acid content is 500-3000 ppm, and the potassium content is 150-1000 ppm.
2. The beverage according to claim 1, wherein the pH is 2.0 to 6.0.
3. The beverage according to claim 1 or 2, which is a carbonated beverage.
4. The beverage according to any one of claims 1 to 3, which is a carbonated distilled liquor-flavored beverage or a nonalcoholic cocktail.
5. A method for producing a malic acid-containing nonalcoholic beverage, comprising,
adjusting the content of malic acid in the beverage to 500-3000 ppm, and,
adjusting the potassium content in the beverage to 150-1000 ppm.
6. A method for reducing a feeling of lingering aftertaste derived from malic acid in a non-alcoholic beverage containing malic acid, which comprises,
adjusting the content of malic acid in the beverage to 500-3000 ppm, and,
adjusting the potassium content in the beverage to 150-1000 ppm.
The present invention can reduce the lingering aftertaste of malic acid in non-alcoholic beverages. Here, the "aftertaste retention feeling of malic acid" refers to residual astringent or astringent taste as aftertaste around the oral cavity after drinking.
Detailed Description
The following is a description of the beverages and related methods of the present invention.
In this specification, the unit ppm means weight/capacity ppm throughout the specification, and means the same as the unit mg/L.
(malic acid)
The malic acid content in the beverage is 500-3000 ppm, preferably 500-2000 ppm, and more preferably 1000-1500 ppm.
The term "malic acid" as used herein refers to 2-hydroxysuccinic acid (2-hydroxybutaneionic acid) including L-malic acid, D-malic acid and DL-malic acid. The beverage of the present invention may contain only either one of L-malic acid and D-malic acid, or both of them. Further, DL-malic acid may be contained. Preferred malic acids are L-malic acid and DL-malic acid. When the beverage of the present invention contains two isomers of malic acid, the malic acid content of the present invention refers to their total amount.
The malic acid content can be measured by a known method such as HPLC.
(Potassium)
The potassium content in the beverage is 150-1000 ppm. In one form, the potassium content of the beverage is 150 to 500ppm or 150 to 300 ppm. The effect of reducing the aftertaste retention sensation of malic acid is improved with an increase in the amount of potassium, and when the amount is more than a certain amount, the effect of reducing is sufficiently exhibited. On the other hand, if the potassium is present in excess, a sticky and slippery feeling derived from potassium may be produced, resulting in poor taste.
Potassium is present in the form of potassium ions in many cases, and the "potassium content" in the present invention means the total amount of the potassium content itself and the potassium ion content.
Potassium may be added to the beverage in the form of a potassium salt. Examples of the potassium salt include potassium chloride, potassium citrate (tripotassium citrate, dipotassium hydrogen citrate, and potassium dihydrogen citrate), and potassium carbonate. Potassium chloride, potassium citrate and potassium carbonate are particularly preferable.
The potassium content in the beverage of the present invention can be measured by a known method using an ICP emission spectrometry apparatus. Alternatively, when potassium is added to a beverage in the form of a potassium salt, the potassium content in the beverage may be calculated after converting the potassium salt into the amount of free bodies (free bodies).
(nonalcoholic beverage)
The beverage of the invention is nonalcoholic and contains no alcohol. However, the non-alcoholic beverages of the present invention do not exclude beverages containing a very small amount of alcohol. For example, beverages with an alcohol content of up to 0% by rounding (including beverages with an alcohol content of up to 0.0% by rounding and beverages with an alcohol content of up to 0.00%) are included in the scope of the nonalcoholic beverages of the present invention.
An example of a nonalcoholic beverage is an alcoholic flavored beverage having a taste similar to that of an alcoholic beverage. Examples of the alcoholic beverage include, but are not limited to, a carbonated liquor-flavored beverage, a nonalcoholic cocktail, and the like. Here, the carbonated distilled liquor-flavored beverage or alcohol-free cocktail is a beverage having a taste similar to that of a model carbonated distilled liquor (in general, an alcoholic beverage obtained by diluting distilled liquor with other beverage such as fruit juice or tea) or a cocktail, although it is alcohol-free, and realizing an alcoholic beverage having a sweet taste, a thick taste and a little bitterness.
In the present specification, the alcohol content of the beverage may be measured by any known method, for example, by a vibrating densitometer. Specifically, a sample obtained by removing carbon dioxide from a beverage by filtration or ultrasonic wave as required is prepared, and the sample is distilled with direct fire to measure the density of the obtained distillate at 15 ℃ and converted into "the table of conversion of 2 nd alcohol component to density (15 ℃) and specific gravity (15/15 ℃) by the Japanese national tax office's rule of analysis (Hei 19 years, national tax office's code No. 6, Hei 19 years, revised 6 months and 22 days).
(Carbonic acid beverage)
The beverage of the present invention may be a carbonated beverage containing carbon dioxide. Carbon dioxide can be added to a beverage by a method known to those skilled in the art, and for example, without limitation, carbon dioxide can be dissolved in a beverage under pressure, carbon dioxide and a beverage can be mixed in a pipe by using a mixer such as a carbonator of Tuchenhagen corporation, carbon dioxide can be absorbed in a beverage by spraying the beverage into a tank filled with carbon dioxide, and a beverage and carbonated water can be mixed. These methods are suitably used to regulate the carbon dioxide pressure.
When the beverage of the present invention contains carbon dioxide, the pressure of carbon dioxide is not particularly limited, but is preferably 0.7 to 3.5kgf/cm2More preferably 0.8 to 2.8kgf/cm2. In the present invention, the carbon dioxide pressure can be measured using a gas capacity measuring apparatus GVA-500A manufactured by Kyoto electronics industry. For example, the sample temperature is set to 20 ℃, and in the gas content measuring apparatus, the carbon dioxide pressure is measured after degassing (sucking) the air in the container and vibrating. In the present specification, unless otherwise specified, the carbon dioxide pressure means a carbon dioxide pressure at 20 ℃.
(fruit juice or vegetable juice)
The beverage of the present invention may contain fruit juice and/or vegetable juice. The fruit juice may be in the form of pure fruit juice obtained by directly using squeezed fruit juice or concentrated fruit juice. Further, transparent fruit juice, cloudy fruit juice, or whole fruit juice obtained by crushing the whole fruit including the outer skin of the fruit and removing only particularly coarse solid matter such as seeds, fruit paste obtained by grinding and filtering the fruit, or fruit juice obtained by crushing or extracting the flesh of a dried fruit may be used. The vegetable juice can also be used in the same form as the fruit juice.
The type of the fruit juice is not particularly limited, and examples thereof include fruit juices of Citrus (orange, satsuma mandarin, grapefruit, lemon, lime, grapefruit, orange, summer orange, Citrus hassaku, ponkan, Citrus depressa, Citrus aurantium (Citrus sphaerocarpa), pome fruit (apple, pear, etc.), stone fruit (peach, plum, apricot, plum, cherry, etc.), berry fruit (grape, blackcurrant, blueberry, etc.), tropical and subtropical fruit (pineapple, guava, banana, mango, lychee, etc.), and fruit vegetables (strawberry, Hami melon, watermelon, etc.). These juices can be used alone in 1 kind, or in combination of 2 or more kinds. Examples of the vegetable juice include tomato juice, corn juice, pumpkin juice, and carrot juice, and 1 kind of the vegetable juice may be used alone or 2 or more kinds may be used in combination. In addition, fruit juice and vegetable juice may be combined.
The content of the fruit juice in the beverage of the present invention is not particularly limited, and is typically 0.1 to 50 w/w% or 0.5 to 30 w/w% in terms of fruit juice.
In the present invention, the "fruit juice ratio" in the beverage is calculated by the following conversion formula using the amount (g) of fruit juice blended in 100g of the beverage. Further, the concentration factor was calculated in accordance with the JAS standard of Japanese agricultural standards, and sugar-containing substances added to the juice, honey, and the like were removed and read with a refractometer.
Fruit juice ratio (w/w%) < fruit juice blending amount (g) > × < concentration times >/100 mL/< specific gravity of beverage > × 100
The content of the vegetable juice in the beverage of the present invention is not particularly limited, but is typically 0.1 to 50 w/w% or 0.5 to 30 w/w%. Here, the vegetable juice content is determined in accordance with the fruit juice content converted to the fruit juice rate.
(pH)
The pH of the beverage of the present invention is not particularly limited, and is, for example, 2.0 to 6.0 or 2.0 to 4.0.
(other Components)
In addition to the above, additives usually blended in beverages, such as flavors, vitamins, colorants, antioxidants, preservatives, flavors, extracts, pH adjusters, and quality stabilizers, may be blended in the beverage of the present invention as long as the effects of the present invention are not impaired.
(beverage packaged in container)
The beverage of the present invention may be provided in a containerized form. The form of the container includes, but is not limited to, a metal container such as a can, a PET bottle, a carton, a bottle, a bag, and the like. For example, a sterilized product in a container can be produced by a method of filling a container with the beverage of the present invention and then heat-sterilizing the beverage by autoclave sterilization or the like, or a method of filling a container with the beverage after sterilization.
(method)
The present invention is directed to a method for producing a non-alcoholic beverage containing malic acid on the other side. The method comprises a step of adjusting the content of malic acid in the beverage to 500-3000 ppm, and a step of adjusting the content of potassium in the beverage to 150-1000 ppm.
The method for adjusting the malic acid content and the potassium content in the beverage can be found from the above description of the beverage. The timing is not limited. For example, the steps may be performed simultaneously with or separately from the above-described steps, or the order of the steps may be changed. As long as the final resulting beverage satisfies the above conditions. In addition, preferred ranges for these amounts are as described above for the beverage. Specific examples and amounts of other components to be added are also as described above for the beverage.
The production method of the present invention can reduce the feeling of lingering aftertaste derived from malic acid in a malic acid-containing nonalcoholic beverage. Therefore, the production method is directed to a method for reducing the feeling of lingering aftertaste derived from malic acid in a non-alcoholic beverage containing malic acid on the other side.
(numerical range)
For the sake of clarity, the numerical ranges indicated by the lower limit and the upper limit in the present specification, i.e., "from the lower limit to the upper limit", include these lower limit and upper limit. For example, the ranges of "1 to 2" include 1 and 2.
Examples
The present invention will be described below based on examples, but the present invention is not limited to these examples.
(test method)
In the test examples described later, alcoholic beverages and nonalcoholic beverages were produced, and sensory evaluation was performed on the obtained beverages by 3 trained professional reviews on whether or not the aftertaste retention sensation of malic acid was perceived. Specifically, the evaluation was performed on 5 grades of 1 to 5, with 1 score being given when the lingering sensation of malic acid was strong, and 5 scores being given when the lingering sensation of malic acid was not felt and a refreshing aftertaste was obtained. Specific evaluation criteria are as follows.
1 minute: malic acid has strong aftertaste retention
And 2, dividing: the lingering aftertaste of malic acid was observed
And 3, dividing: the aftertaste retention of malic acid was not substantially felt
And 4, dividing: hardly any residual flavor of malic acid was observed
And 5, dividing: the lingering taste of malic acid is not felt, and the refreshing aftertaste is obtained
In each test example, evaluation scores were determined based on the protocol after each evaluation. In each evaluation, the relationship between aftertaste and the score corresponding thereto was confirmed using a sample as an evaluation standard, and an evaluation test was performed after the consensus of the evaluation standard was established.
(test example 1)
The influence of malic acid concentration and alcohol concentration on the aftertaste retention feeling of malic acid was investigated. Specifically, alcoholic beverages and non-alcoholic beverages were prepared by mixing the raw materials shown in the following table, and subjected to sensory evaluation. DL-malic acid (Hibiscus chemical Co., Ltd.) was used as malic acid (the same applies to other test examples). In addition, ethanol was added to the alcoholic beverages to adjust the alcohol content so as to reach 3% alcohol content.
It was found that the aftertaste retention sensation of malic acid became stronger depending on the concentration of malic acid. Further, the feeling of remaining aftertaste was also clarified, and was evident in the absence of alcohol and not evident in the presence of alcohol. Therefore, the problem of the feeling of retention is a problem specific to non-alcoholic beverages.
[ Table 1]
Figure BDA0002996766400000071
(test example 2)
In the case of a nonalcoholic beverage, the influence of the concentration of malic acid and the concentration of potassium on the aftertaste retention sensation of malic acid was examined. Specifically, the raw materials shown in the following table were mixed to prepare alcohol-free beverages having various malic acid concentrations and potassium concentrations, and subjected to sensory evaluation. As potassium citrate, tripotassium citrate (pill good drug industry co., ltd.) was used (the same applies to other test examples).
When potassium is added in an amount of a specific amount or more, the taste retention of malic acid is improved. When the potassium content is too high (1100ppm), the retention feeling of the taste of malic acid is improved, but the aftertaste derived from potassium becomes noticeable.
[ Table 2]
Figure BDA0002996766400000072
Figure BDA0002996766400000073
(test example 3)
The effect on the aftertaste of malic acid was investigated by changing the potassium source. Specifically, the raw materials shown in the following table were mixed to prepare a nonalcoholic beverage, and sensory evaluation was performed. Potassium chloride and potassium carbonate were obtained from sanrong source f.f.i.
The same aftertaste improvement effect as in test example 2 was confirmed even when the potassium source was changed.
[ Table 3]
Figure BDA0002996766400000081
(test example 4)
Flavors were added to the beverages to investigate the aftertaste of malic acid. Specifically, the raw materials shown in the following table were mixed to prepare a nonalcoholic beverage, and sensory evaluation was performed. Even when a perfume was added, the aftertaste improvement effect was confirmed in the same manner as in test example 2.
[ Table 4]
Figure BDA0002996766400000082
(test example 5)
Various fruit juices were added to the beverages to investigate the aftertaste of malic acid. Specifically, the raw materials shown in the following table were mixed to prepare a nonalcoholic beverage, and sensory evaluation was performed. The aftertaste-improving effect was confirmed in the same manner as in test example 2 regardless of the addition of any fruit juice.
[ Table 5]
Figure BDA0002996766400000091
(test example 6)
The effect was confirmed by adding carbonic acid to the beverage. Specifically, the raw materials shown in the following table were mixed to prepare a nonalcoholic beverage, and sensory evaluation was performed. The aftertaste-improving effect was confirmed regardless of the presence or absence of carbonic acid. The carbon dioxide pressure in the beverage containing carbon dioxide is 1.8kgf/cm2(20℃)。
[ Table 6]
Figure BDA0002996766400000092

Claims (6)

1. A nonalcoholic beverage is characterized in that the malic acid content is 500-3000 ppm, and the potassium content is 150-1000 ppm.
2. The beverage according to claim 1, wherein the pH is 2.0 to 6.0.
3. Beverage according to claim 1 or 2, characterized in that it is a carbonated beverage.
4. The beverage according to any one of claims 1 to 3, which is a carbonated liquor-flavored beverage or a nonalcoholic cocktail.
5. A method for producing a malic acid-containing nonalcoholic beverage, comprising,
adjusting the content of malic acid in the beverage to 500-3000 ppm, and,
adjusting the potassium content in the beverage to 150-1000 ppm.
6. A method for reducing a feeling of lingering aftertaste derived from malic acid in a non-alcoholic beverage containing malic acid, which comprises,
adjusting the content of malic acid in the beverage to 500-3000 ppm, and,
adjusting the potassium content in the beverage to 150-1000 ppm.
CN201980064052.6A 2018-10-03 2019-10-01 Nonalcoholic beverage containing malic acid Pending CN112770641A (en)

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