JP2010252702A - High mineral-containing carbonated drink and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a drink having smooth feeling in the throat and excellent flavor while containing mineral at high concentration. <P>SOLUTION: This mineral-containing drink contains calcium and magnesium. The carbonated drink is such that (1) hardness (A)=1,500-3,900, (2) gas volume (B)=≥1.0 and <4.0, and (3) (A)/(B)=400-1,200. A method for producing the drink is also provided. A method for improving feeling in the throat of the mineral-containing drink includes adjusting to such that (1) hardness (A)=1,500-3,900, (2) gas volume (B)=≥1.0 and <4.0, and (3) (A)/(B)=400-1,200. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a carbonated beverage containing a high concentration of minerals, a method for producing the same, and a method for improving the throat of a carbonated beverage containing a high mineral content.

  Minerals (minerals) are counted as one of the five major nutrients along with carbohydrates, lipids, proteins and vitamins, and are essential for humans. According to the “6th revised Japanese nutritional requirements-dietary intake standards” formulated by the Ministry of Health, Labor and Welfare in 1999, calcium, iron, phosphorus, magnesium, sodium, potassium, copper, iodine, manganese, 13 types of selenium, zinc, chromium and molybdenum are listed. In addition, the “Japanese Dietary Standards” (2005 edition) formulated by the Ministry of Health, Labor and Welfare lists magnesium, calcium and phosphorus as minerals, and chromium, molybdenum, manganese, iron, copper, zinc, selenium and iodine are trace elements. Sodium and potassium are divided into electrolytes.

  Among the minerals, calcium and magnesium are nutrients necessary for bone and tooth formation, but according to the results of the National Nutrition Survey, the intake of calcium and magnesium by Japanese people is below the intake standard value, indicating insufficient intake. Has been. Supplementing minerals with supplements or beverages as a method to compensate for this lack of intake other than normal diet may be considered, but supplements have large intakes, so the size of the grains increases or the number of grains increases This makes continuous intake difficult. On the other hand, when trying to ingest efficiently with beverages, continuous ingestion is difficult due to the feeling of clinging to the tongue peculiar to high mineral beverages, poor throat, salty taste and bitterness.

  Various attempts have been made to improve the poor throatiness, saltiness and bitterness characteristic of high mineral content beverages. The invention described in Patent Document 1 reduces salty taste and bitterness by containing trehalose, but the mineral content (hardness) is 20 to 900 mg / L and is intended for a relatively low concentration mineral-containing beverage. The invention described in Patent Document 2 contains vinegar and bittern to make it easier to drink magnesium-containing beverages, but vinegar has an irritating odor and tends to be avoided by consumers.

JP-A-11-89547 JP 2004-275143 A

  The present invention provides a beverage capable of improving poor throatiness, salty taste and bitterness peculiar to high mineral beverages while containing a high concentration of minerals, a method for producing the same, and a method for improving throat over high mineral beverages. For the purpose.

In order to solve the above problems, the first invention of the present application is a mineral-containing carbonated beverage containing calcium and magnesium, and (1) hardness (A) = 1500-3900, (2) gas volume (B) = This relates to a carbonated beverage of 1.0 or more and less than 4.0 and (3) (A) / (B) = 400 to 1200.
The second invention of the present application relates to a carbonated beverage characterized by further containing (C) 2 to 29 mg / 100 mL of sodium.
The third invention of the present application relates to a carbonated beverage characterized in that the addition ratio of calcium and magnesium (Ca / Mg) is 0.5 to 10 on a mass basis.
4th invention of this application is related with the carbonated drink characterized by further adjusting (D) osmotic pressure to 160-320 mOsm.
The fifth invention of the present application includes (1) a step of adjusting the hardness (A) to 1500 to 3900, (2) a step of adjusting the gas volume (B) to 1.0 or more and less than 4.0, and (3) The process of adjusting (A) / (B) to 400-1200 is related with the manufacturing method of the mineral containing carbonated drink characterized by the above-mentioned.
6th invention of this application is (1) Hardness (A) = 1500-3900, (2) Gas volume (B) = 1.0 or more and less than 4.0, (3) (A) / (B) = 400- It is related with the improvement method over the throat of the mineral containing carbonated drink characterized by adjusting to 1200.

  According to the present invention, it is possible to provide a beverage having a good taste over the throat and a good flavor while containing a high concentration of minerals.

Hereinafter, embodiments of the present invention will be described.
In the present invention, mineral refers to magnesium, calcium and phosphorus. When specifically limited, it refers to magnesium and calcium. The mineral-rich beverage according to this embodiment refers to a beverage having a calcium and magnesium content of 1500 or more in hardness. Moreover, a mineral-rich carbonated drink means the drink containing the carbonate whose gas volume is 1.0 or more and less than 4.0 among the said mineral-rich drinks.

The beverage of the present invention has a hardness (A) of 1500 to 3900, preferably 1550 to 3000, more preferably 1600 to 2500, and most preferably 1600 to 2200. In the hardness of 1500 or more, the poor throat, salty taste and bitterness peculiar to a high mineral drink arise, and it is necessary to suppress them. On the other hand, when it exceeds 3900, not only taste is not preferable, but there is a possibility that precipitation occurs when stored at low temperature for a long time.
In the present invention, the hardness (mg / L) indicates the concentration of calcium (Ca) salt or magnesium (Mg) salt contained in the beverage in terms of American hardness, and the calculation formula is calcium concentration (mg / L) × 2.5 + magnesium concentration (mg / L) × 4.

Moreover, the mineral added in the drink of this invention is calcium and magnesium. For adjustment of calcium and magnesium or adjustment of hardness, for example, calcium lactate or magnesium chloride is appropriately blended so that the final hardness falls within the above range by dissolving in distilled water, natural water, seawater, deep sea water, etc. Can be achieved.
Examples of the calcium source include calcium chloride, calcium lactate, calcium gluconate, calcium carbonate, calcium phosphate, calcium ascorbate, and calcium glutamate, and calcium lactate is preferable from the viewpoint of solubility and taste. Examples of the magnesium source include magnesium chloride, magnesium carbonate, magnesium phosphate, and magnesium glutamate. Magnesium chloride is preferred from the viewpoint of solubility and taste. The addition ratio of calcium and magnesium (Ca / Mg) is 0.5 to 10, preferably 1 to 5, more preferably 1 to 3, and most preferably 1 to 2 on a mass basis. By setting such a ratio, it is possible to balance taste and intake.

The beverage of the present invention has a gas volume (B) of 1.0 or more and less than 4.0 (3.9), preferably 2.0 to 3.3, more preferably 2.2 to 3.0, most preferably Preferably it is 2.5-3.0. In addition, the gas volume in this embodiment means what divided | segmented the volume of the carbon dioxide gas melt | dissolved in the carbonated beverage in the 1 atmosphere 15.6 degreeC by the volume of the carbonated beverage. When the volume is within the above range, it is possible to obtain an appropriate refreshing feeling or refreshing feeling due to carbon dioxide gas, and to reduce the bad throat, salty taste and bitterness peculiar to high mineral beverages.
The gas volume can be adjusted by enclosing a certain amount of carbonic acid with a carbonator according to a conventional method.

  Further, the beverage of the present invention has a hardness (A) / gas volume (B) of 400 to 1200, preferably 500 to 900, more preferably 500 to 800, and most preferably 530 to 760. When the gas volume is within the above range, it is possible to obtain an appropriate refreshing feeling or refreshing feeling due to carbon dioxide gas, and it is possible to suppress poor throatiness, salty taste and bitterness peculiar to high mineral beverages.

The beverage according to this embodiment further contains (C) sodium. (C) By mix | blending sodium with the drink of this invention, the badness of peculiar throat which calcium and / or magnesium have can be further reduced effectively. (C) By containing 2 to 29 mg / 100 mL of sodium, preferably 3 to 28 mg / 100 mL, more preferably 5 to 25 mg / 100 mL, and most preferably 10 to 20 mg / 100 mL, a unique characteristic of calcium and / or magnesium It is possible to more effectively alleviate the badness over the throat.

Preparation of sodium or adjustment of hardness is achieved, for example, by appropriately blending sodium chloride in distilled water, natural water, seawater, or deep sea water so that the final sodium concentration or hardness is within the above range. Can do.
Examples of sodium sources include sodium chloride, sodium citrate, sodium bicarbonate, sodium malate, sodium tartrate, sodium lactate, sodium gluconate, sodium ascorbate, sodium glutamate, and sodium aspartate. From the viewpoint, sodium chloride is preferable.

  The carbonated beverage according to the present embodiment further adjusts (D) osmotic pressure from the viewpoint of moisture absorbability. The osmotic pressure is 160 to 320 mOsm, preferably 180 to 300 mOsm, more preferably 200 to 280 mOsm. The sugar used for osmotic pressure adjustment of the present invention is sugar (sucrose, sucrose), glucose, fructose, fructose glucose liquid sugar, glucose fructose liquid sugar, high fructose liquid sugar, etc., preferably fructose and / or sugar. It is.

  The pH of the beverage according to this embodiment is preferably 4.2 or less, and more preferably 3.0 to 4.0. If the pH of a drink is the said range, moderate acidity can be given, without impairing taste. The pH can be adjusted by blending appropriate amounts of natural ingredients such as lemons, apples, grapes, oranges, and other natural ingredients, and acidulants such as citric acid, vitamin C, malic acid, tartaric acid, lactic acid, and phosphoric acid. It is.

  Moreover, the carbonated drink which concerns on this embodiment may contain vegetable juice and fruit juice. If desired, sweeteners such as trehalose, xylitol, sucralose, stevia extract, sorbitol, licorice extract and rakanka extract; pectin, gelatin, collagen, agar, carrageenan, sodium alginate, soy polysaccharide, gum arabic, guar gum, Thickening stabilizers such as xanthan gum, tamarind seed gum and gellan gum; acidulants such as citric acid, malic acid, tartaric acid, lactic acid and gluconic acid; antioxidants; pH adjusters such as sodium bicarbonate (bicarbonate); glycerin fatty acid ester Emulsifiers such as sucrose fatty acid esters; reinforcing agents such as dietary fiber, calcium salt, magnesium salt, niacin, pantothenic acid; and various lactic acid bacteria.

  The beverage according to this embodiment can be provided in a form filled in a container. Examples of the container include metal cans, PET bottles, and glass bottles. Among these, transparent containers such as PET bottles and glass bottles are preferable. The beverage according to the present embodiment, despite containing a high amount of minerals, has been suppressed from agglomeration / precipitation and is inconspicuous, so it was filled in a transparent container and allowed to stand for a long time. Even so, the appearance of the beverage can be maintained well.

  The beverage according to this embodiment can be produced by a conventionally known method other than the adjustment of hardness, that is, the concentration of calcium and magnesium, and the adjustment of gas volume. For example, calcium lactate and magnesium chloride are added to water suitable for drinking (for example, ion exchange water, well water, city water, ground water, etc.) to add calcium lactate and magnesium chloride to adjust the calcium concentration and magnesium concentration. It is prepared so that it has such a content, and if necessary, a compounding agent such as fructose and sugar, potassium chloride, sodium chloride, sodium citrate, citric acid is added, a pH adjuster, other lemon transparent juice, By adding vitamin C or the like, the pH of the beverage stock solution is adjusted to a predetermined range, sterilized by heating, and stirred to prepare a beverage stock solution. Then, the beverage stock solution is cooled, and carbon dioxide gas is blown so that the gas volume is in a predetermined range by a carbon dioxide blowing device called a carbonator, and filled into a PET bottle or can container to obtain a container-packed beverage.

  The beverage according to this embodiment obtained in this way can improve the throat over time while containing a high concentration of minerals, so it is easy to drink and is a good beverage for constantly replenishing minerals. It can be.

  Hereinafter, the present invention will be described in more detail by showing test examples, but the present invention is not limited to the following test examples.

[Test Example 1]
In distilled water, calcium lactate (calcium amount: 13% by mass) as a calcium source, magnesium chloride (magnesium amount: 11% by mass) as a magnesium source, and control and test examples 1-1 to 1-1- Nine formulations were prepared. These blends were sterilized by heating at 90 ° C. for 5 minutes, cooled to 10 ° C. or lower, filled with carbon dioxide with a simple carbonator, filled in a container after adjusting the gas volume, and carbonated beverages were produced.

  The carbonated beverages (Test Examples 1-1 to 1-9) obtained as described above were adjusted to a liquid temperature of 5 ° C., and the sensory amount was adjusted by eight panelists so that the mineral intake was the same amount. The sensory test was performed by comparing with the control. The results are shown in Table 1. In Table 1, the evaluation methods for bitterness and over throat are as follows.

1. Bitterness evaluation method (1) Scoring criteria a) -3 points: Bitterness is significantly suppressed compared to the control.
b) -2 points: Bitterness is suppressed from the control.
c) -1 point: Slight bitterness is suppressed from the control.
d) 0 point: It has the same bitterness as the control.
e) 1 point: slightly bitter than the control.
f) 2 points: Bitter taste is stronger than the control.
g) 3 points: Bitterness is significantly stronger than the control.
(2) Evaluation criteria The case where the average of the scoring results of eight panelists was less than 0 was evaluated as ◯, and 0 or more was evaluated as ×.

2. Evaluation method over the throat (1) Scoring criteria a) -3 points: Compared to the control, the throat passage is significantly worse and it is difficult to drink.
b) -2 points: Compared to the control, the throat is poor and it is difficult to drink.
c) -1 point: Compared with the control, it is not good over the throat and is slightly difficult to drink.
d) 0 point: The same level of throat and ease of drinking as the control.
e) 1 point: Compared to the control, the throat is better and it is easier to drink.
f) 2 points: Compared to the control, it is better over the throat and easier to drink.
g) 3 points: Compared to the control, the throat is significantly better and easier to drink.
(2) Evaluation criteria A case where the average of scoring results of 8 panelists was 1 or more exceeded ○ and 0.5, a case where it was less than 1.0 was evaluated as Δ, and 0.5 or less was evaluated as ×.

3. Comprehensive evaluation method Based on the evaluation of bitterness and over the throat, it was evaluated as ◯ when there was only ○, △ when there was Δ, and × when there was no ×, and × when there was at least one.

  As shown in Table 1, good results were obtained in Test Examples 1-1 to 1-5. In terms of hardness, the vicinity of hardness 1600 was good, and when it exceeded 3900, the bitterness was emphasized even though the throat was allowed. The gas volume was good in the range of 1.5 to 3.5, and particularly good in the range of 2.2 to 3.0. Regarding the hardness / gas volume, 467 to 1090 was good, and particularly good results were obtained with 545 to 743. Summing up the above results, the hardness is 1500 to 3900, the gas volume is 1.0 or more and less than 4.0, preferably 2.0 or more and 3.0 or less, and the hardness / gas volume is 400 to 1200, preferably 500 to 800. In this carbonated beverage, even if it contains a high concentration of minerals, it is considered that a carbonated beverage with good taste and good taste can be obtained.

[Test Example 2]
The sodium content and osmotic pressure were then tested. In the same manner as in Test Example 1, calcium lactate (calcium amount 13% by mass) as a calcium source in distilled water, magnesium chloride (magnesium amount 11% by mass) as a magnesium source, and sodium chloride (sodium amount 40% by mass) as sodium, Based on the formulations shown in Table 2, formulations of Test Examples 2-1 to 2-7 were prepared. By adding an appropriate amount of sucralose, the sweetness was adjusted to 6% in terms of sugar, and these blends were adjusted to pH 3.5, then heat sterilized at 90 ° C. for 5 minutes and cooled to 10 ° C. or lower. Thereafter, carbon dioxide gas was sealed with a simple carbonator to adjust the gas volume, and the container was filled to produce a carbonated beverage.

  The carbonated beverages (Test Examples 2-1 to 2-7) obtained as described above were subjected to a sensory test with 10 panelists at a liquid temperature of 5 ° C. The results are shown in Table 2. In Table 2, the evaluation methods for bitterness, salty taste, and throat are as follows.

1. Bitterness evaluation method (1) Scoring criteria a) 1 point: No bitterness is felt.
b) 2 points: Slightly bitter.
c) 3 points: I feel a bitter taste within an acceptable range.
d) 4 points: A very strong bitter taste is felt.
e) 5 points: The bitterness is too strong to be suitable for drinking.
(2) Evaluation Criteria A case where the average score of 10 panelists was 2 or less was evaluated as ◎, a case where it was 3 or less was evaluated as ○, and a case where it exceeded 3 was evaluated as ×.

2. Evaluation method of saltiness (1) Scoring criteria a) 1 point: No salty taste is felt.
b) 2 points: Slightly salty.
c) 3 points: A salty taste within an acceptable range is felt.
d) 4 points: A very strong salty taste is felt.
e) 5 points: salty taste is too strong to be suitable for drinking.
(2) Evaluation Criteria A case where the average score of 10 panelists was 2 or less was evaluated as ◎, a case where it was 3 or less was evaluated as ○, and a case where it exceeded 3 was evaluated as ×.

3. Evaluation method over throat (1) Scoring criteria a) 1 point: Difficult to drink.
b) 2 points: Slightly difficult to drink.
c) 3 points: I do not think that it is difficult to drink or easy to drink.
d) 4 points: Slightly easy to drink.
e) 5 points: Easy to drink.
(2) Evaluation Criteria A case where the average score of 10 panelists was 4 or more was evaluated as ◎, a case of 3 or more was evaluated as ○, and a case of less than 3 was evaluated as ×.

4). Comprehensive evaluation method Based on the evaluation of bitterness, salty taste and throat, all are ◎ for ◎, for ◎ and ○, ○, ◎, for any combination of ○ and △, there is at least one △, × The case was evaluated as x.

  As shown in Table 2, the results were good in the carbonated beverages of Test Examples 2-2 and 2-3 in which the mixing ratio of sodium was in the range of 10 to 20 mg / 100 mL. From this result, by containing about 2 to 29 mg / 100 mL of sodium, the bitterness is remarkably reduced even if the mineral is contained at a high concentration, the balance of salty taste is good, and the carbonic acid has a good taste and good throat. A beverage is believed to be obtained.

  Moreover, as shown in Table 2, the results were good in the carbonated beverages of Test Examples 2-2 and 2-3 in which the osmotic pressure was around 200 mOsm (205 to 210 mOsm). From this result, by setting the osmotic pressure in the range of 160 to 320 mOsm, even if the mineral is contained at a high concentration, the bitterness is remarkably reduced, and the carbonated beverage having a good taste over the throat is obtained. Conceivable.

Claims (6)

A mineral-containing carbonated beverage containing calcium and magnesium,
(1) Hardness (A) = 1500-3900,
(2) Gas volume (B) = 1.0 or more and less than 4.0 (3) (A) / (B) = 400 to 1200
Is a carbonated drink.   The carbonated beverage according to claim 1, further comprising (C) 2 to 29 mg / 100 mL of sodium.   Furthermore, the addition ratio (Ca / Mg) of calcium and magnesium is 0.5 to 10 on a mass basis, soda drink according to any one of claims 1 or 2.   Furthermore, (D) osmotic pressure adjusts to 160-320 mOsm, The carbonated beverages in any one of Claims 1-3 characterized by the above-mentioned. (1) adjusting the hardness (A) to 1500-3900;
(2) adjusting the gas volume (B) to 1.0 or more and less than 4.0;
(3) The process of adjusting (A) / (B) to 400-1200, The manufacturing method of the mineral containing carbonated drink characterized by the above-mentioned. (1) Hardness (A) = 1500-3900,
(2) Gas volume (B) = 1.0 or more and less than 4.0 (3) (A) / (B) = 400 to 1200
A method for improving over the throat of a mineral-containing carbonated drink characterized by adjusting to the above.