JP2009011200A - Saponin-containing effervescent beverage - Google Patents
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Abstract
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本発明はサポニン含有炭酸ガス含有飲料に関し、更に詳細には、きめ細かい泡を形成させ、飲用時に優れた喉越しを有する泡質が改善された炭酸ガス含有飲料に関する。 The present invention relates to a saponin-containing carbon dioxide-containing beverage, and more particularly, to a carbon dioxide-containing beverage with improved foam quality that has fine foam formed and has excellent throat penetration when drinking.
炭酸ガス含有飲料はその飲用に際して爽快感を有する清涼飲料を代表する飲み物である。適度な発泡は口腔内、および、いわゆる喉越しといわれる喉通過時の刺激により飲用中、および、飲用後の爽快感を醸成するため、泡感は炭酸ガス含有飲料の特性を形成する一つの大きな因子となっている。形成された泡の大きさ、いわゆる泡径と喉通過時に感じる喉越しについては、長年多くの議論がされており、小さいほどその刺激が連続的に生じ、喉越しがよいとされている。
特に、炭酸ガス含有アルコール飲料の場合、この喉越しが美味しさの大きな因子となっている。ビール、発泡酒などの炭酸ガス含有アルコール飲料は、飲用時にグラス等に注がれて発生する泡により炭酸ガスの抜けが抑制され、爽快感が維持される。また、泡は、うまみ成分（味、香り）の保持にも有効である、さらに、泡密度が高く、きめ細かい泡は、内容物の酸化を防ぎ、新鮮さを保つものである。
従来のいわゆるサイダー、コーラと呼ばれる炭酸ガス含有飲料においてはその形成される泡径が大きく喉越しとしては粗いもので、爽快感の点で必ずしも好ましいものではなかった。したがって、上記のような炭酸ガス含有飲料において飲用時に細かい泡を形成し、喉越しを良好にする方策が望まれている。
そこで、安定な泡の形成を促進したり、或いは長時間安定な泡の持続性を付与することを目的として、起泡剤や泡保持剤を使用した炭酸ガス含有飲料が提案されている。例えば、サポニン成分を含有する発泡性混成酒（特許文献１）や、ガラナ抽出液と起泡剤と着色剤を含有するビール様清涼飲料（特許文献２）や、ホップを含む麦芽発酵液、起泡剤（例えばサポニン）および泡保持剤（例えば、寒天、ゼラチン、キサンタンガム、カラギーナン、ペクチン、タマリンドガム、ジェランガム、ローカストビーンガム等の増粘安定剤）を含有する炭酸ガス含有アルコール飲料（特許文献３）や、大豆又はえんどう豆より得られた窒素源を原料とし、さらに大豆サポニン、ユッカサポニン、キラヤサポニン、茶サポニン、高麗サポニン等の植物抽出サポニン系物質、卵白ペプタイド、牛血清アルブミン等のタンパク質系物質、キサンタンガム、プルラン、グアーガム、ローカストビーンガム、カラギナン、アラビアガム、タマリンド種子多糖類、寒天、タラガム、ジェランガム等の増粘剤及びアルギン酸エステルの群より選択される起泡・泡持ち向上物質を原料として加えて発酵前液を調製して得られるビール様アルコール飲料（特許文献４）や、オクテニルコハク酸澱粉を使用した炭酸ガス含有飲料（特許文献５）等が知られている。
In particular, in the case of a carbon dioxide-containing alcoholic beverage, this over the throat is a major factor in the taste. Carbon dioxide-containing alcoholic beverages such as beer and sparkling liquor are prevented from falling out of carbon dioxide by bubbles generated by being poured into a glass or the like during drinking, and a refreshing feeling is maintained. In addition, the foam is effective for retaining umami components (taste and fragrance), and the foam density is high and fine foam prevents oxidation of the contents and keeps fresh.
Conventional so-called cider and cola-containing beverages containing carbon dioxide gas have a large foam diameter and are rough as they pass through the throat, and are not necessarily preferable in terms of refreshing feeling. Accordingly, there is a demand for a measure for forming fine bubbles at the time of drinking in the above-mentioned beverage containing carbon dioxide gas and improving the feeling over the throat.
Therefore, for the purpose of accelerating the formation of stable foam or providing long-lasting foam persistence, a carbon dioxide-containing beverage using a foaming agent or a foam retaining agent has been proposed. For example, an effervescent mixed liquor containing a saponin component (Patent Document 1), a beer-like soft drink (Patent Document 2) containing a guarana extract, a foaming agent and a colorant, a malt fermentation liquid containing hops, Carbon dioxide-containing alcoholic beverage containing a foaming agent (for example, saponin) and a foam retaining agent (for example, thickening stabilizers such as agar, gelatin, xanthan gum, carrageenan, pectin, tamarind gum, gellan gum, locust bean gum) ), Or a nitrogen source obtained from soybeans or peas, and plant extract saponin substances such as soybean saponin, yucca saponin, quilla saponin, tea saponin, Korean saponin, egg white peptide, bovine serum albumin and other proteins Substances, xanthan gum, pullulan, guar gum, locust bean gum, carrageenan, arabian Beer-like alcohol obtained by preparing a pre-fermentation solution by adding as a raw material a foam / foam retention-improving substance selected from the group of thickeners such as murum, tamarind seed polysaccharide, agar, tara gum, gellan gum, and alginic acid ester Beverages (Patent Literature 4), carbon dioxide-containing beverages using octenyl succinic acid starch (Patent Literature 5), and the like are known.
上記のとおり、起泡剤や泡保持剤を用いて泡感や喉越しを改善する方法は種々知られているが、これら起泡剤や泡保持剤となる物質は、それぞれ味、香り、及び特定の物性を有していて、多少たりとも飲料自体に影響を与えることが避けられないものであった。例えば、サポニンを使用した場合、その苦味が飲料の味を悪くするという問題があった（特許文献２〔０００３〕、特許文献４〔００３４〕参照）。また、泡保持剤として増粘安定剤を用いた場合やオクテニルコハク酸澱粉を使用した場合、十分な泡感を得るための量を配合すると、飲用時にベタツキが発生し口触りや喉越しを悪くするという問題が発生したり、溶解性（透明性）や耐熱性に関する問題が発生することもあった。つまりは、起泡剤や泡保持剤それぞれにおいて使用できる種類や量に限りがあり、飲料の泡感や喉越しの改善にも限りがあった。特に、微妙な味や香りが飲料自体に大きな影響を与える清涼飲料においては、その泡感や喉越しの改善を行おうとしても、それに適合する物質が存在していなかった。また、焼酎を炭酸飲料と混和した飲料や低アルコール含量のカクテルは、発泡性であっても泡の保持性はほとんどなく、長時間安定な泡の持続性を有するものは存在していなかった。焼酎を炭酸飲料と混和した飲料や低アルコール含量のカクテルは、香味バランスから、酸味や甘味を強調した重厚感のある設計のものが多いが、飲料の入った容器を開封後或いは飲料をグラス等に注いだ際に時間の経過と共に極めて短時間に炭酸ガスが抜けてしまい、その結果、酸味や甘味がさらに強く感じられソフト感や清涼感、爽快感が失われたものとなっていた。
すなわち、本発明の課題は、味、香り、物性（食感、色調など）に大きな影響を与えることなく、優れた泡感（起泡性および泡の持続性）および喉越しを有する炭酸ガス含有飲料を提供することである。
As described above, various methods for improving the feeling of foam and feeling over the throat using a foaming agent and a foam retaining agent are known. It has specific physical properties, and it is unavoidable that it has some influence on the beverage itself. For example, when saponin is used, there is a problem that the bitterness deteriorates the taste of the beverage (see Patent Document 2 [0003] and Patent Document 4 [0034]). Also, when a thickening stabilizer is used as a foam retaining agent or when octenyl succinic acid starch is used, if it is added in an amount to obtain a sufficient foam feeling, stickiness will occur at the time of drinking and the touch and throat will be worsened Problems, and problems related to solubility (transparency) and heat resistance may occur. In other words, the types and amounts that can be used in each of the foaming agent and the foam retaining agent are limited, and there is a limit to the improvement of the feeling of foaming in the beverage and over the throat. In particular, in soft drinks in which a subtle taste and fragrance have a great influence on the beverage itself, there is no substance suitable for improving the feeling of foam and over the throat. In addition, beverages in which shochu is mixed with carbonated beverages and cocktails having a low alcohol content have little foam retention even if they are foaming, and none have long-lasting foam persistence. Beverages containing shochu mixed with carbonated beverages and cocktails with low alcohol content are often designed with a profound feeling that emphasizes acidity and sweetness from the balance of flavor, but after opening the container containing the beverage or drinking the glass etc. When carbon dioxide was poured, the carbon dioxide gas escaped in a very short time with the passage of time. As a result, the acidity and sweetness were felt more strongly, and the softness, refreshment, and refreshment were lost.
That is, the object of the present invention is to contain carbon dioxide gas that has excellent foam feeling (foaming ability and persistence of foam) and throat passage without greatly affecting the taste, aroma, and physical properties (food texture, color tone, etc.) Is to provide a beverage.
本発明者は、上記課題を解決すべく鋭意検討した結果、０．０００１〜０．０１重量％のサポニン（好ましくは０．０００１〜０．００３重量％、より好ましくは０．０００２〜０．００１重量％のサポニン）と、特定の起泡剤又は泡保持剤（具体的には、オクテニルコハク酸澱粉、タマリンドガム、ペクチンから選択される１種以上）とを添加して炭酸ガス含有飲料を製造すると、泡感および喉越しを改善しうることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventor has found 0.0001 to 0.01% by weight of saponin (preferably 0.0001 to 0.003% by weight, more preferably 0.0002 to 0.001). And a specific foaming agent or foam retention agent (specifically, one or more selected from octenyl succinate starch, tamarind gum, and pectin) to produce a carbon dioxide-containing beverage. The present inventors have found that the foam feeling and the feeling over the throat can be improved, and have completed the present invention.
すなわち、本発明は、以下のように要約できる。
１． サポニンを０．０００１〜０．０１重量％含む炭酸ガス含有飲料であって、オクテニルコハク酸澱粉、ペクチン及びタマリンドガムから選択される１種以上の起泡剤又は泡保持剤を含むことを特徴とする炭酸ガス含有飲料。
２． サポニンとオクテニルコハク酸澱粉とを含む、炭酸ガス含有飲料。
３． さらに、茶葉の水及び／又はエタノール抽出物を含有する、上記１又は２に記載の炭酸ガス含有飲料。
４． 茶葉が、紅茶、緑茶又は烏龍茶の茶葉である、上記３に記載の炭酸ガス含有飲料。
５． 炭酸ガス内圧が、０．５〜３．５ｋｇ／ｃｍ2である、上記１〜４のいずれかに記載の炭酸ガス含有飲料。
６． 低アルコール飲料である、上記１〜５のいずれかに記載の炭酸ガス含有飲料。
７． 密封容器入りである、上記１〜６のいずれかに記載の炭酸ガス含有飲料。
８． サポニンと、オクテニルコハク酸澱粉を有効成分として含有する、飲食品用泡質改善剤。
９． 飲食品が低アルコール飲料である、上記８に記載の飲食品用泡質改善剤。
That is, the present invention can be summarized as follows.
1. A carbon dioxide gas-containing beverage containing 0.0001 to 0.01% by weight of saponin, comprising one or more foaming agents or foam retention agents selected from octenyl succinic acid starch, pectin and tamarind gum Carbon dioxide-containing beverage.
2. A carbon dioxide-containing beverage comprising saponin and octenyl succinate starch.
3. The carbon dioxide-containing beverage according to 1 or 2 above, further comprising tea leaf water and / or ethanol extract.
4). 4. The carbon dioxide-containing beverage according to 3 above, wherein the tea leaves are tea leaves of green tea, green tea or oolong tea.
5). The carbon dioxide-containing beverage according to any one of 1 to 4 above, wherein the carbon dioxide internal pressure is 0.5 to 3.5 kg / cm 2 .
6). The carbon dioxide-containing beverage according to any one of 1 to 5 above, which is a low alcohol beverage.
7). The carbon dioxide-containing beverage according to any one of 1 to 6 above, which is contained in a sealed container.
8). A foam improving agent for foods and drinks containing saponin and octenyl succinic acid starch as active ingredients.
9. 9. The foam improving agent for food or drink according to 8 above, wherein the food or drink is a low alcohol beverage.
本発明の炭酸ガス含有飲料は、サポニンの苦味が抑制されたものであり、また泡感（泡立ち、泡持ち、きめ細かさなどの泡の総合的特性；本明細書中「泡質」と表記することもある）と喉越しに優れたものである。この泡感と喉越しは、飲み始めにおいてはもちろんのこと、飲み続けておいる間にも継続している点に特徴を有する。また、グラス等に注いだ際、液面にビール様のきめ細かい泡部が形成され、かつこの泡部が長時間持続されるので、飲用したときには泡部によってソフトな口当たり（口ざわり）とまろやかな刺激感を得ることができる。また、液面に形成された泡部によって飲料の香りや味が保持される。さらに、本発明の炭酸ガス含有飲料は、醸造酒を含んでいないのに、醸造酒のような喉の奥で泡（炭酸刺激）を感じることができる新しいタイプの飲料であり、特に、焼酎を炭酸飲料と混和した飲料や低アルコール含量のカクテルなどの低アルコール飲料として提供できる。
本発明の泡質改善剤は、サポニンとオクテニルコハク酸澱粉とを有効成分として含有するものである。この泡質改善剤は広い範囲の起泡性飲食品に適合し、種々の起泡性飲食品に用いることができる。本発明の泡質改善剤は、異質な香味や粘度の増大等、飲食品自体の香味及び物性に与える影響を極力抑えることができるので、特に炭酸ガス含有飲料に好適に用いられる。炭酸ガス含有飲料に本発明の泡質改善剤を配合することにより、優れた泡感及び喉越しを有する飲料を簡便に製造することができる。
The carbon dioxide-containing beverage of the present invention is one in which the bitter taste of saponin is suppressed, and foam characteristics (overall characteristics of foam, such as foaming, foam retention, fineness; expressed as “foam quality” in the present specification It is also excellent over the throat. This feeling of foam and over the throat is characterized not only at the beginning of drinking but also while continuing to drink. Also, when poured into a glass, etc., a fine beer-like foam is formed on the liquid surface, and this foam persists for a long time. A feeling of irritation can be obtained. Moreover, the fragrance and taste of a drink are hold | maintained by the foam part formed in the liquid level. Furthermore, the carbon dioxide-containing beverage of the present invention is a new type of beverage that does not contain brewed liquor but can feel bubbles (carbonic stimulation) in the back of the throat like brewed liquor. It can be provided as a low alcoholic beverage such as a beverage mixed with a carbonated beverage or a cocktail with a low alcohol content.
The foam improving agent of the present invention contains saponin and octenyl succinic acid starch as active ingredients. This foam quality improving agent is compatible with a wide range of foaming foods and drinks and can be used for various foaming foods and drinks. Since the foam quality improving agent of the present invention can suppress the influence on the flavor and physical properties of the food and drink itself, such as an increase in foreign flavor and viscosity, it is particularly suitably used for a carbon dioxide-containing beverage. By blending the foam quality improver of the present invention into a carbon dioxide-containing beverage, a beverage having an excellent foam feeling and a feeling over the throat can be easily produced.
本発明は、少量のサポニンに、オクテニルコハク酸澱粉、ペクチン及びタマリンドガムから選択される１種以上、好ましくはオクテニルコハク酸澱粉を配合することにより、泡感および喉越しの優れた炭酸ガス配合飲料を得るものである。
ここで、「泡感（泡質）」とは、泡立ち（起泡性）、泡の大きさ（泡径；きめ細かさ）、泡の持続性（泡保持性、泡立ち）などの泡の総合的特性をいい、喉越しとは炭酸ガス含有飲料を飲用した際の喉通過時に感じる刺激の好ましさをいう。
前記サポニンの濃度は、サポニンの種類や起源等により異なるが、０．０００１〜０．０１重量％が好ましく、０．０００１〜０．００３重量％がより好ましく、０．０００２〜０．００１重量％がさらに好ましい。前述したとおり、サポニンは苦味を有するものであり、０．００３重量％以上、特に０．０１重量％以上を配合すると炭酸ガス含有飲料において好ましい香味が得られない。本発明は、このようなごく微量のサポニンと、オクテニルコハク酸澱粉などとの相乗効果により、優れた泡感と喉越しが得られることを特徴とする。
The present invention obtains a carbon dioxide-containing beverage excellent in foam feeling and throatiness by blending a small amount of saponin with one or more selected from octenyl succinate starch, pectin and tamarind gum, preferably octenyl succinate starch. Is.
Here, “feeling of foam (foam quality)” is a comprehensive expression of foam such as foaming (foaming), foam size (foam diameter; fineness), and foam persistence (foam retention, foaming). A characteristic is called the throat, and the preference of the irritation | stimulation felt at the time of throat passage at the time of drinking the drink containing a carbon dioxide gas is said.
The concentration of the saponin varies depending on the type and origin of the saponin, but is preferably 0.0001 to 0.01% by weight, more preferably 0.0001 to 0.003% by weight, and 0.0002 to 0.001% by weight. Is more preferable. As described above, saponin has a bitter taste, and when 0.003% by weight or more, particularly 0.01% by weight or more is blended, a preferred flavor cannot be obtained in a carbon dioxide-containing beverage. The present invention is characterized in that an excellent foam feeling and a feeling over the throat can be obtained by a synergistic effect of such a very small amount of saponin and octenyl succinic acid starch.
前記サポニンとしては起泡性を有するものであればいずれであってもよく、植物或いは動物から得られるサポニン抽出物、例えば、キラヤ抽出物、エンジュサポニン、酵素処理レシチン、酵素分解レシチン、植物性ステロール、植物レシチン、スフィンゴ脂質、大豆サポニン、胆汁末、動物性ステロール、トマト糖脂質、分別レシチン、ユッカ・フォーム抽出物、卵黄レシチン、オオムギ殻皮抽出物、酵素処理大豆サポニン抽出物、チャ種子サポニン、ビートサポニン等や、その精製物等が挙げられる。 The saponin may be any saponin as long as it has foaming properties, such as a saponin extract obtained from a plant or animal, such as a quilla extract, an enjusaponin, an enzyme-treated lecithin, an enzyme-degraded lecithin, a plant sterol. Plant lecithin, sphingolipid, soybean saponin, bile powder, animal sterol, tomato glycolipid, fractionated lecithin, yucca foam extract, egg yolk lecithin, barley shell extract, enzyme-treated soybean saponin extract, tea seed saponin, Examples thereof include beet saponin and the purified product thereof.
また、本発明の炭酸ガス含有飲料では、上記サポニンに加え、オクテニルコハク酸澱粉、ペクチン及びタマリンドガムから選択される１種以上の起泡剤又は泡保持剤を配合することを特徴とする。これら起泡剤又は泡保持剤の配合により、泡感および喉越しにおいて、相乗的な効果を得ることができる。
前記オクテニルコハク酸澱粉とは、澱粉に無水オクテニルコハク酸を作用して得られるものであり、本発明で使用するオクテニルコハク酸澱粉としては、特開２００４−８１１７１号公報に記載のオクテニルコハク酸澱粉及び／又はその酵素処理分解物や、市販されているオクテニルコハク酸澱粉（例えば、商品名：エマルスター、松谷化学工業株式会社製）などを用いることができる。オクテニルコハク酸澱粉の使用量や種類は、飲料の香味や嗜好性を考慮して適宜設定すればよいが、通常、０．０５〜０．５重量％、好ましくは０．１０〜０．３５重量％、より好ましくは０．１０〜０．３０重量％、さらに好ましくは０．１０〜０．２０重量％配合する。０．３５重量％以上、特に０．５重量％以上配合すると、飲用時にベタツキ（特に、口の周りのベタツキ）が発生することがある。清涼感や爽快感を求める清涼飲料や低アルコール飲料において、ベタツキは嗜好性を低下させるものであるから、上記範囲内で使用することが好ましい。また、オクテニルコハク酸澱粉が０．１０重量％以下、特に０．０５重量％以下の量で配合すると、本発明に係る効果が得られないことがある。さらに、ベタツキと泡感を考慮すると、オクテニルコハク酸澱粉として、粘度が５．０〜２０．０ｍＰａ・ｓ程度のものを用いるのが好ましい。ここでいう粘度とは、Ｂ型粘度計によって３０℃の粘度を測定したものである。
前記ペクチンとしては、エステル化度の違いにより、ＬＭペクチン及びＨＭペクチンが市販されているが、本発明においてはそのいずれをも用いることができる。特にエステル化度が５０以上、好ましくは６０以上、さらに好ましくは６５以上のＨＭペクチンのＨＭペクチンを好適に使用できる。このようペクチンは商業的に入手可能であり、例えば三晶株式会社製の商品名『GENU pectin type YM-150-LJ』を挙げることができる。ペクチンの添加量は、その種類により一概には規定することができないが、一般には、飲料に対して、０．０１〜１重量％、好ましくは０．０５〜０．５重量％、さらに好ましくは０．０５〜０．０７重量％である。ペクチンが０．０５重量％以下であると、サポニンと併用しても泡立ちを向上させることができないことがある。また、ペクチンが０．０８重量％以上になると泡のキメが粗くなったり、飲用した際に喉越しが悪くなったり、フレーバー放出性が悪くなり香味が落ちたりすることがある。
前記タマリンドガム（タマリンド種子ガム、タマリンド種子多糖類、タマリンドシードガムともいう）としても、商業的に入手可能なものを使用することが出来る。このタマリンドガムの添加量は、一般には、飲料に対して、０．０１〜０．１重量％、好ましくは０．０２〜０．０５重量％となるように調整するのが望ましい。これよりも少ないと本発明に係る充分な効果を得ることができず、これより多いと、飲用した際に喉越しが悪くなったり、フレーバー放出性が悪くなり香味が落ちたりすることがあるためである。
The carbon dioxide-containing beverage of the present invention is characterized in that, in addition to the saponin, one or more foaming agents or foam retaining agents selected from octenyl succinic acid starch, pectin and tamarind gum are blended. By blending these foaming agents or foam-retaining agents, a synergistic effect can be obtained in the feeling of foam and over the throat.
The octenyl succinic acid starch is obtained by acting octenyl succinic anhydride on starch, and the octenyl succinic acid starch used in the present invention is octenyl succinic acid starch described in JP-A No. 2004-81171 and / or its starch An enzyme-treated decomposition product or a commercially available octenyl succinic acid starch (for example, trade name: EMALSTER, manufactured by Matsutani Chemical Industry Co., Ltd.) can be used. The amount and type of octenyl succinic acid starch may be appropriately set in consideration of the flavor and palatability of the beverage, but is usually 0.05 to 0.5% by weight, preferably 0.10 to 0.35% by weight. More preferably, 0.10 to 0.30% by weight, still more preferably 0.10 to 0.20% by weight. When blended in an amount of 0.35% by weight or more, particularly 0.5% by weight or more, stickiness (particularly, stickiness around the mouth) may occur during drinking. In soft drinks and low-alcohol drinks that require a refreshing feeling or a refreshing feeling, the stickiness reduces the palatability, so it is preferably used within the above range. Moreover, when the octenyl succinic acid starch is blended in an amount of 0.10% by weight or less, particularly 0.05% by weight or less, the effect according to the present invention may not be obtained. Furthermore, in consideration of stickiness and foam feeling, it is preferable to use octenyl succinic acid starch having a viscosity of about 5.0 to 20.0 mPa · s. The viscosity here is a viscosity measured at 30 ° C. using a B-type viscometer.
As the pectin, LM pectin and HM pectin are commercially available depending on the degree of esterification, and any of them can be used in the present invention. In particular, HM pectin having an esterification degree of 50 or more, preferably 60 or more, and more preferably 65 or more can be suitably used. Such pectin is commercially available. For example, trade name “GENU pectin type YM-150-LJ” manufactured by Sanki Co., Ltd. can be mentioned. The amount of pectin added cannot generally be specified depending on the type of the pectin, but is generally 0.01 to 1% by weight, preferably 0.05 to 0.5% by weight, more preferably based on the beverage. 0.05 to 0.07% by weight. If the pectin is 0.05% by weight or less, foaming may not be improved even when used together with saponin. On the other hand, if the pectin content is 0.08% by weight or more, the texture of the foam may become rough, the throat may become worse when drunk, and the flavor release property may deteriorate and the flavor may fall.
As the tamarind gum (also referred to as tamarind seed gum, tamarind seed polysaccharide, tamarind seed gum), commercially available ones can be used. In general, the amount of tamarind gum added is desirably 0.01 to 0.1% by weight, preferably 0.02 to 0.05% by weight, based on the beverage. If it is less than this, sufficient effects according to the present invention cannot be obtained, and if it is more than this, it may worsen over the throat when drunk or the flavor release property may deteriorate and the flavor may fall. It is.
本発明の炭酸ガス含有飲料は、さらに茶葉の水及び／又はエタノール抽出物を添加することで、泡感や喉越しをより向上させることができる。茶葉抽出物とは、通常の方法により、茶葉を水、エタノール又はエタノール水溶液ののいずれかの溶媒を使用して抽出した茶葉抽出物である。例えば、ＷＯ０３／１０５６１０に記載の茶葉抽出物が本発明に使用できる。中でも、半発酵茶や発酵茶は飲料へコク味や旨みを付与することもできるので好適に選択される。 The carbon dioxide-containing beverage of the present invention can further improve the feeling of foam and over the throat by further adding tea leaf water and / or ethanol extract. The tea leaf extract is a tea leaf extract obtained by extracting tea leaves using water, ethanol, or an aqueous ethanol solution by a usual method. For example, the tea leaf extract described in WO03 / 105610 can be used in the present invention. Among them, semi-fermented tea and fermented tea are preferably selected because they can impart a rich taste and umami to beverages.
本発明の炭酸ガス含有飲料において、付与するガス圧に特に限定はないが、通常、０．５〜３．５ｋｇ／ｃｍ2、好ましくは１．５〜２．６ｋｇ／ｃｍ2である。特に、本発明の炭酸ガス含有飲料は、グラスに注いだ際に、液面にビール様のきめ細かい、かつ長時間持続可能な泡部を形成させることができることを特徴とするものであり、このような態様の炭酸ガス含有飲料を得るには、付与するガス圧を１．９〜２．５ｋｇ／ｃｍ2とするのが好ましい。 In the carbon dioxide-containing beverage of the present invention, the gas pressure to be applied is not particularly limited, but is usually 0.5 to 3.5 kg / cm 2 , preferably 1.5 to 2.6 kg / cm 2 . In particular, the carbon dioxide-containing beverage of the present invention is characterized by being able to form a beer-like fine and sustainable foam on the liquid surface when poured into a glass. In order to obtain such a carbon dioxide-containing beverage, it is preferable that the applied gas pressure is 1.9 to 2.5 kg / cm 2 .
なお、本発明の炭酸ガス含有飲料では、通常配合するような、糖類、酸類、果汁、香料、ビタミン等を添加してよいが、飲料の糖含有量は、Ｂｒｉｘ濃度として0〜 ２５°程度のものが好ましく、０〜２０°程度のものがより好ましい。Ｂｒｉｘ濃度２５°以上の高糖度域においては、炭酸が発生しにくく、本発明に係る充分な効果を得ることができないことがある。また、炭酸ガス含有飲料のｐ Ｈ は２．０から５．０が好ましく、より好ましくは２．５から４．０である。ｐＨが２．０を下回ると酸味が強すぎて香味の面からの嗜好性が下がり、また、５．０を上回ると炭酸飲料としての組成を保つことが困難となる。 In addition, in the carbon dioxide gas-containing beverage of the present invention, sugars, acids, fruit juices, fragrances, vitamins and the like that are usually blended may be added, but the sugar content of the beverage is about 0 to 25 ° as the Brix concentration. A thing of about 0-20 degrees is more preferable. In the high sugar content range where the Brix concentration is 25 ° or more, carbonic acid is hardly generated, and the sufficient effect according to the present invention may not be obtained. The pH of the carbon dioxide-containing beverage is preferably 2.0 to 5.0, more preferably 2.5 to 4.0. If the pH is less than 2.0, the acidity is too strong and the palatability from the aspect of flavor is lowered, and if it exceeds 5.0, it is difficult to maintain the composition as a carbonated beverage.
本発明の炭酸ガス含有飲料としては、アルコールを含有する飲料であっても、アルコールを含有しない飲料であってもよく、例えば、サイダー、ラムネ飲料、コーラ飲料、果汁入り炭酸飲料、清涼飲料、低アルコール類（アルコール度数１２％以下のサワー類、カクテル類、チューハイ類など）、ノンアルコールビールなどが例示できる。 The carbon dioxide-containing beverage of the present invention may be a beverage containing alcohol or a beverage not containing alcohol. For example, cider, ramune beverage, cola beverage, carbonated beverage with fruit juice, soft drink, low beverage Examples include alcohols (sours having an alcohol content of 12% or less, cocktails, chuhais, etc.), non-alcoholic beers and the like.
本発明の炭酸ガス含有飲料が、アルコールを含有する飲料である場合、本発明の飲料を製造する際に用いる原酒は特に制限されるものではなく、焼酎、ウイスキー、スピリッツなどの蒸留酒、清酒、ビール、ワインなどの醸造酒、リキュールなどの混成酒であってもよい。本発明の炭酸ガス飲料は、異質な香味や粘度の増大、ベタツキなど、飲食品自体の香味及び物性に与える影響を抑えることができるので、ビールを連想させる美味しさや雰囲気、泡感や喉越しを有する炭酸ガス含有飲料に適合する飲料である。すなわち、アルコール度数１２％、特に６％以下の低アルコール飲料で、原料に醸造酒を用いていない飲料に、醸造酒（ビール）の様な喉の奥で感じられる爽快な泡感と喉越しを付与することができるので、好適な態様である。 When the carbon dioxide-containing beverage of the present invention is a beverage containing alcohol, the raw liquor used in producing the beverage of the present invention is not particularly limited, and distilled spirits such as shochu, whiskey, spirits, sake, It may be a brew such as beer or wine, or a mixed liquor such as liqueur. Since the carbon dioxide gas beverage of the present invention can suppress the influence on the flavor and physical properties of the food and drink itself, such as an extraordinary flavor, an increase in viscosity, stickiness, etc. It is a beverage suitable for the carbon dioxide-containing beverage that it has. In other words, it is a low-alcohol beverage with an alcohol content of 12%, especially 6% or less, and a beverage that does not use brewed sake as a raw material. Since it can be provided, this is a preferred embodiment.
また、アルコールを含有しない飲料である場合、特に添加物の微妙な味や香りが飲料自体に大きな影響を与える清涼飲料や果汁入り炭酸飲料などにおいて本発明の泡質改善手段が好適に用いられる。 Moreover, when it is a drink which does not contain alcohol, the foam quality improvement means of this invention is used suitably in the soft drink in which the delicate taste and fragrance of an additive have a big influence on drink itself, carbonated drink containing fruit juice, etc. especially.
これら炭酸ガス含有飲料を製品化するには、ガラスビン、ペットボトル、金属缶などの密封容器に、定法に従って、充填し、密封容器入り炭酸飲料のような形態で製品化することができる。 In order to commercialize these carbon dioxide-containing beverages, they can be filled in sealed containers such as glass bottles, PET bottles, metal cans and the like according to a conventional method, and commercialized in the form of carbonated beverages in sealed containers.
さらに、本発明は、サポニンと、オクテニルコハク酸澱粉を有効成分として含有する飲食品用泡質改善剤をも提供する。この泡質改善剤は広い範囲の起泡性飲食品に適合し、種々の起泡性飲食品に用いることができる。本発明の泡質改善剤は、異質な香味や粘度の増大等、飲食品自体の香味及び物性に与える影響を極力抑えることができるので、特に炭酸ガス含有飲料に好適に用いられる。炭酸ガス含有飲料に本発明の泡質改善剤を配合することにより、優れた泡感及び喉越しを有する飲料を簡便に製造することができる。 Furthermore, this invention also provides the foam improvement agent for food-drinks which contains a saponin and an octenyl succinic acid starch as an active ingredient. This foam quality improving agent is compatible with a wide range of foaming foods and drinks and can be used for various foaming foods and drinks. Since the foam quality improving agent of the present invention can suppress the influence on the flavor and physical properties of the food and drink itself, such as an increase in foreign flavor and viscosity, it is particularly suitably used for a carbon dioxide-containing beverage. By blending the foam quality improver of the present invention into a carbon dioxide-containing beverage, a beverage having an excellent foam feeling and a feeling over the throat can be easily produced.
以下に、本発明を実施例により詳しく説明するが、本発明はこれらによって制限されるものではない。
実施例１
１）試料の調製
ニュートラルスピリッツ（アルコール度数５９％）９０ｍｌに、Ｂｒｉｘ濃度が４．9±０．3になるように果糖ブドウ糖を加え、さらにクエン酸を添加し固形分３．０％の溶液を調製した。これに表１に示す配合になるように、サポニン（キラヤ由来）、タマリンド種子多糖類(商品名：ビストップD-2033、三栄源エフ・エフ・アイ（株）)、オクテニルコハク酸澱粉（エマルスター（３０℃における粘度が５．０〜２０．０ｍＰａ・ｓのもの；松谷化学工業（株））、ペクチン(商品名：GENU pectin type YM-150-LJ、三晶（株）)を単独、あるいは組み合わせて添加して、全量が１Lとなる溶液（試料１〜１６）を調製した。なお、表１中「−」は非添加を示す。
EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited thereto.
Example 1
1) Preparation of sample To 90 ml of neutral spirits (alcohol 59%), fructose glucose is added so that the Brix concentration is 4.9 ± 0.3, and citric acid is added to obtain a solution with a solid content of 3.0%. Prepared. As shown in Table 1, saponin (derived from Kiraya), tamarind seed polysaccharide (trade name: Bistop D-2033, Saneigen FFI Co., Ltd.), octenyl succinic acid starch (Emalstar ( Viscosity at 30 ° C. of 5.0-20.0 mPa · s; Matsutani Chemical Industry Co., Ltd.), Pectin (trade name: GENU pectin type YM-150-LJ, Sanki Co., Ltd.) alone or in combination Then, a solution (samples 1 to 16) having a total amount of 1 L was prepared, where “-” in Table 1 indicates no addition.
得られた試料を炭酸ガスを溶解させた高圧ソーダ水を用いて希釈してアルコール度数５．３％、炭酸ガス内圧２．３±０．２ｋｇ／ｃｍ2・２０℃に調整した試料を、２５０ｍｌを缶に封入して、以下の試験に使用した。
２）泡立ち評価
上記のように調製した各試料全量（５℃）を、グラス（φ６５ｍｍ）の底部中心付近を目掛けて、１５〜２０秒かけグラス上面まで注いだ。注ぎ開始から３０秒後、液面と泡部に印をつけ、グラス上面からの距離を泡の高さとして測定した。
結果を表２に示す。表２より明らかなとおり、オクテニルコハク酸澱粉を添加することで、泡立ちが大きく向上した。また、０．０２重量％以上のタマリンドガムの添加、０．０５重量％以上のペクチンの添加でも泡立ちが向上した。
表２の備考欄に、飲用時の喉越し、ベタツキ及び苦味、目視による泡のきめ細かさについて、評価した結果を示す。タマリンドガムは泡のきめ細かさに効果を奏し、喉越し向上に効果があったが、やや苦味を呈した。ペクチンは、０．０７５又は０．１重量％の添加で泡のきめ細かさに改善がみられたが、０．１重量％以上の添加でベタツキが発生した。オクテニルコハク酸澱粉は、泡のきめ細かさに効果を奏し、喉越し向上に効果があったが、０．２４重量％以上の添加でややベタツキを呈した。
250 ml of a sample prepared by diluting the obtained sample with high-pressure soda water in which carbon dioxide gas was dissolved and adjusting the alcohol content to 5.3% and carbon dioxide internal pressure 2.3 ± 0.2 kg / cm 2 · 20 ° C. Was sealed in a can and used for the following tests.
2) Foaming evaluation The total amount (5 ° C.) of each sample prepared as described above was poured over the upper surface of the glass over 15 to 20 seconds, aiming at the vicinity of the bottom center of the glass (φ65 mm). 30 seconds after the start of pouring, the liquid surface and the bubble part were marked, and the distance from the glass upper surface was measured as the bubble height.
The results are shown in Table 2. As is apparent from Table 2, the addition of octenyl succinic acid starch greatly improved foaming. Moreover, foaming was improved by addition of 0.02% by weight or more of tamarind gum or addition of 0.05% by weight or more of pectin.
In the remarks column of Table 2, the evaluation results are shown for throat penetration, stickiness and bitterness during drinking, and fineness of the foam visually. Tamarind gum was effective in the fineness of the foam and was effective in improving over the throat, but showed a bitter taste. In the case of pectin, the fineness of the foam was improved by the addition of 0.075 or 0.1% by weight, but stickiness was generated by the addition of 0.1% by weight or more. The octenyl succinic acid starch was effective in the fineness of the foam and was effective in improving over the throat, but was slightly sticky when added in an amount of 0.24% by weight or more.
実施例２
１）試料の調製
ニュートラルスピリッツ（アルコール度数５９％）９０ｍｌに、Ｂｒｉｘ濃度が４．9±０．3になるように果糖ブドウ糖を加え、さらにクエン酸を添加し固形分３．０％の溶液を調製した。
上記溶液に、表３に記載の配合となるように、起泡剤又は泡保持剤を単独、あるいは組み合わせて添加して、全量が１Lとなる７種類の試料（試料１〜７）を調製した。
Example 2
1) Preparation of sample To 90 ml of neutral spirits (alcohol 59%), fructose glucose is added so that the Brix concentration is 4.9 ± 0.3, and citric acid is added to obtain a solution with a solid content of 3.0%. Prepared.
A foaming agent or a foam retaining agent was added to the above solution alone or in combination so as to have the composition shown in Table 3 to prepare 7 types of samples (samples 1 to 7) having a total amount of 1 L. .
得られた試料を炭酸ガスを溶解させた高圧ソーダ水を用いて希釈してアルコール度数５．３％、炭酸ガス内圧２．３±０．２ｋｇ／ｃｍ2・２０℃に調整した試料を、２５０ｍｌを缶に封入して、以下の試験に使用した。
２）評価
上記のように調製した各試料全量（２０℃）３５０ｍＬを、１Ｌメスシリンダーに１５〜２０秒かけて注いだ。注ぎ開始から３０秒後、泡部上面の容量を測定した。さらに、目視による泡の細かさを○：良好（きめ細かい）、△：ふつう、×：粗いで評価し、飲用時の好ましさを基準となるNo.2を２点として５点法で評価した（＋５：大変好ましい、＋４：好ましい、＋３：やや好ましい、＋２：変わらない、＋１：好ましくない）。
結果を表４に示す。表４より明らかなとおり、No.2、No.6、No.7でキラヤ抽出物単独（No.1）と同等の泡立ちがみられた。また、泡の細かさでは、No.2、No.3、No.6、No.7で、飲用時の好ましさでもNo.2、No.3、No.6、No.7で改善がみられた。
250 ml of a sample prepared by diluting the obtained sample with high-pressure soda water in which carbon dioxide gas was dissolved and adjusting the alcohol content to 5.3% and carbon dioxide internal pressure 2.3 ± 0.2 kg / cm 2 · 20 ° C. Was sealed in a can and used for the following tests.
2) Evaluation 350 mL of the total amount of each sample (20 ° C.) prepared as described above was poured into a 1 L graduated cylinder over 15 to 20 seconds. After 30 seconds from the start of pouring, the volume of the upper surface of the foam portion was measured. Furthermore, the fineness of the foam by visual observation was evaluated as ○: good (fine), △: normal, ×: rough, and evaluated by a five-point method, with No. 2 as the standard for drinking preference. (+5: very preferable, +4: preferable, +3: slightly preferable, +2: not changed, +1: not preferable).
The results are shown in Table 4. As is clear from Table 4, foaming equivalent to that of Kiraya extract alone (No. 1) was observed in No. 2, No. 6, and No. 7. In addition, the fineness of foam is No.2, No.3, No.6, No.7, and the preference for drinking is also improved by No.2, No.3, No.6, No.7. It was seen.
比較例
実施例２と同様にして、表５に示す配合で評価した。結果を表６に示す。
Comparative Example In the same manner as in Example 2, the composition shown in Table 5 was evaluated. The results are shown in Table 6.
Claims (9)
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