JP2012060947A - Particle containing carbonated beverage and production method of the same - Google Patents
Particle containing carbonated beverage and production method of the same Download PDFInfo
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- JP2012060947A JP2012060947A JP2010209117A JP2010209117A JP2012060947A JP 2012060947 A JP2012060947 A JP 2012060947A JP 2010209117 A JP2010209117 A JP 2010209117A JP 2010209117 A JP2010209117 A JP 2010209117A JP 2012060947 A JP2012060947 A JP 2012060947A
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- carbonated beverage
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Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、果実や野菜を由来とする粒子を含有する炭酸飲料及びその製造方法に関するものである。 The present invention relates to a carbonated beverage containing particles derived from fruits and vegetables and a method for producing the same.
果汁を含む果汁飲料又は野菜汁を含む野菜飲料は、果汁又は野菜汁に含まれる栄養素、各種ビタミン類、食物繊維等を手軽に摂取できることから、広く普及している。 Fruit juice drinks containing fruit juice or vegetable drinks containing vegetable juice are widely used because they can easily ingest nutrients, various vitamins, dietary fiber, etc. contained in fruit juice or vegetable juice.
近年、飲料に対する嗜好の多様化により、果実や野菜を破砕又は磨砕して得られる粒子を含有する果汁飲料又は野菜飲料が提供されている(例えば、特許文献1,2等)。このような飲料は、含有される粒子によって、飲用したときに果実感又は野菜感が得られるという特徴がある。 In recent years, fruit juice drinks or vegetable drinks containing particles obtained by crushing or grinding fruits and vegetables have been provided due to diversification of beverage preferences (for example, Patent Documents 1 and 2). Such a drink is characterized in that a fruity feeling or vegetable feeling can be obtained when it is drunk by the contained particles.
しかしながら、上記のような従来の果汁飲料又は野菜飲料では、粒子状になった果実や野菜を感じることで、果実感又は野菜感は得られても、のどごしが悪いという問題があった。 However, the conventional fruit juice drinks or vegetable drinks as described above have a problem that even if a fruit feeling or vegetable feeling is obtained by feeling the fruit or vegetables in the form of particles, the throat is bad.
ところで、炭酸飲料は、飲用した時に炭酸ガスの刺激によって清涼感を得ることができる清涼飲料であり、従来より広く普及している。しかしながら、かかる炭酸飲料に、前述したような粒子を配合することは殆ど行われていない。 By the way, carbonated beverages are soft drinks that can obtain a refreshing feeling by the stimulation of carbon dioxide gas when they are drunk, and have been widely used conventionally. However, such a carbonated beverage is hardly mixed with the particles as described above.
そこで、本発明は、果実感又は野菜感が得られるとともに、のどごしの良い炭酸飲料及び当該炭酸飲料の製造方法を提供することを目的とする。 Then, an object of this invention is to provide the feeling of fruit or a vegetable feeling, and to provide the carbonated drink with good thirst and the manufacturing method of the carbonated drink.
上記目的を達成するために、第1に本発明は、粒径が3μm以上の粒子を含み、粒径が811μm以上の粒子を含まないことを特徴とする粒子含有炭酸飲料を提供する(発明1)。 In order to achieve the above object, first, the present invention provides a particle-containing carbonated beverage characterized by containing particles having a particle size of 3 μm or more and not containing particles having a particle size of 811 μm or more (Invention 1). ).
上記発明(発明1)によれば、粒径が3μm以上の粒子を含むことで、果実感又は野菜感が得られ、粒径が811μm以上の粒子を含まないことで、のどごしの良いものとなる。 According to the said invention (invention 1), a fruit feeling or a vegetable feeling is obtained by including a particle | grain with a particle size of 3 micrometers or more, and it becomes a stuffy thing by not containing a particle | grain with a particle diameter of 811 micrometers or more. .
上記発明(発明1)においては、前記粒子が果実由来のものであることが好ましい(発明2)。 In the said invention (invention 1), it is preferable that the said particle | grain is a thing derived from a fruit (invention 2).
上記発明(発明1,2)においては、水不溶性固形分量が0.001〜1.2質量%であることが好ましい(発明3)。 In the said invention (invention 1 and 2), it is preferable that the amount of water-insoluble solid content is 0.001-1.2 mass% (invention 3).
上記発明(発明1〜3)においては、粒度分布積算値の10%累積頻度径が1〜260μmであり、かつ90%累積頻度径が300〜650μmであることが好ましい(発明4)。 In the said invention (invention 1-3), it is preferable that the 10% cumulative frequency diameter of a particle size distribution integrated value is 1-260 micrometers, and a 90% cumulative frequency diameter is 300-650 micrometers (invention 4).
上記発明(発明1〜4)においては、炭酸ガスボリュームが1.8〜3.1であることが好ましい(発明5)。 In the said invention (invention 1-4), it is preferable that a carbon dioxide gas volume is 1.8-3.1 (invention 5).
第2に本発明は、粒径が3μm以上の粒子を配合し、粒径が811μm以上の粒子を配合しないことを特徴とする粒子含有炭酸飲料の製造方法を提供する(発明6)。 2ndly, this invention provides the manufacturing method of the particle | grain containing carbonated drink characterized by mix | blending particle | grains with a particle size of 3 micrometers or more, and not mix | blending particles with a particle diameter of 811 micrometers or more (invention 6).
上記発明(発明6)においては、前記粒子として、果実由来のものを使用することが好ましい(発明7)。 In the said invention (invention 6), it is preferable to use the thing derived from a fruit as said particle | grains (invention 7).
上記発明(発明6,7)においては、水不溶性固形分量が0.001〜1.2質量%となるように、前記粒子の配合量を調整することが好ましい(発明8)。 In the said invention (invention 6 and 7), it is preferable to adjust the compounding quantity of the said particle | grain so that the amount of water-insoluble solid content may be 0.001-1.2 mass% (invention 8).
上記発明(発明6〜8)においては、粒度分布積算値の10%累積頻度径が1〜260μm、かつ90%累積頻度径が300〜650μmとなるように、前記粒子の粒度分布を調整した上で、前記粒子を配合することが好ましい(発明9)。 In the above inventions (Inventions 6 to 8), the particle size distribution of the particles is adjusted so that the 10% cumulative frequency diameter of the particle size distribution integrated value is 1 to 260 μm and the 90% cumulative frequency diameter is 300 to 650 μm. Therefore, it is preferable to blend the particles (Invention 9).
上記発明(発明6〜9)においては、炭酸ガスを、ガスボリュームが1.8〜3.1となるように封入することが好ましい(発明10)。 In the said invention (invention 6-9), it is preferable to enclose carbon dioxide gas so that a gas volume may be set to 1.8-3.1 (invention 10).
第3に本発明は、粒径が3μm以上の粒子を含み、粒径が811μm以上の粒子を含まないように、含有させる粒子を調整することを特徴とする粒子含有炭酸飲料ののどごし改善方法を提供する(発明11)。 Thirdly, the present invention provides a method for improving the squeezing of a particle-containing carbonated beverage characterized by adjusting the particles to be contained so as to contain particles having a particle size of 3 μm or more and not containing particles having a particle size of 811 μm or more. (Invention 11)
本発明によれば、果実感又は野菜感が得られるとともに、のどごしの良い炭酸飲料が得られる。 According to the present invention, a fruity feeling or a vegetable feeling can be obtained, and a carbonated drink with a good throat can be obtained.
以下、本発明の実施形態について説明する。
本実施形態に係る粒子含有炭酸飲料は、粒径が3μm以上の粒子を含み、粒径が811μm以上の粒子を含まないものである。ここで、粒子の粒径は、粒子の長径を測定したものであり、具体的には島津製作所社製のレーザ解析式粒度分布測定装置SALD−2100によって測定した値である。
Hereinafter, embodiments of the present invention will be described.
The particle-containing carbonated beverage according to the present embodiment includes particles having a particle size of 3 μm or more and does not include particles having a particle size of 811 μm or more. Here, the particle size of the particle is a value obtained by measuring the major axis of the particle, and specifically, a value measured by a laser analysis type particle size distribution measuring device SALD-2100 manufactured by Shimadzu Corporation.
粒子としては、果実由来の粒子、野菜由来の粒子、又はそれらの混合物が挙げられ、中でも、炭酸ガスによる清涼感とマッチした果実由来の粒子を使用することが好ましい。粒子には、繊維状のものも含まれるものとする。 Examples of the particles include fruit-derived particles, vegetable-derived particles, or a mixture thereof. Among them, it is preferable to use fruit-derived particles that match the refreshing feeling of carbon dioxide gas. The particles include fibrous ones.
粒子の原料となる果実の種類としては、本発明の効果が発揮される限りにおいて特に限定されることなく、例えば、イチゴ、キウイフルーツ、ブドウ、モモ、パイナップル、グアバ、バナナ、マンゴー、アセロラ、プルーン、パパイヤ、パッションフルーツ、ウメ、ナシ、アンズ、ライチ、メロン、西洋ナシ、スモモ類、柑橘類果実類(オレンジ、温州ミカン、レモン、グレープフルーツ、ライム、マンダリン、ユズ、シークワーサー、タンジェリン、テンプルオレンジ、タンジェロ、カラマンシー等)等が挙げられる。上記の果実は、1種を単独で又は2種以上を混合して使用することができる。なお、リンゴは、上記粒径を有する粒子範囲に調整した場合、パルプの苦渋味が炭酸ガスの刺激と重なり、エグ味が強く感じるようになり、良質な果実感を得ることができなかったため、使用しないことが好ましい。 The kind of fruit used as the raw material of the particle is not particularly limited as long as the effect of the present invention is exhibited. , Papaya, passion fruit, plum, pear, apricot, lychee, melon, pear, plum, citrus fruit (orange, mandarin orange, lemon, grapefruit, lime, mandarin, yuzu, shikwasa, tangerine, temple orange, tangero, Calamancy, etc.). Said fruit can be used individually by 1 type or in mixture of 2 or more types. In addition, when the apple is adjusted to a particle range having the above particle size, the bitter and astringent taste of the pulp overlaps with the stimulation of carbon dioxide gas, and the taste becomes strong, and a high-quality fruit feeling could not be obtained. It is preferable not to use it.
粒子の原料となる野菜の種類としては、特に限定されることなく、例えば、トマト、ナス、カボチャ、ピーマン、ゴーヤ、ナーベラ、トウガン、オクラ、エダマメ、サヤエンドウ、サヤインゲン、ソラマメ、トウガラシ、トウモロコシ、キュウリ等の果菜類、ニンジン、ゴボウ、タマネギ、タケノコ、レンコン、カブ、ダイコン、ジャガイモ、サツマイモ、サトイモ、ラッキョウ、ニンニク、ショウガ等の根菜類、モロヘイヤ、アスパラガス、セロリ、ケール、チンゲンサイ、ホウレンソウ、コマツナ、キャベツ、レタス、ハクサイ、ブロッコリー、カリフラワー、ミツバ、パセリ、ネギ、シュンギク、ニラ等の葉茎類等が挙げられる。上記の野菜は、1種を単独で又は2種以上を混合して使用することができる。 The type of vegetable used as the raw material of the particles is not particularly limited, and for example, tomato, eggplant, pumpkin, bell pepper, bitter gourd, nerbera, tougan, okra, green beans, green peas, green beans, broad beans, capsicum, corn, cucumber, etc. Fruits and vegetables, carrots, burdock, onion, bamboo shoots, lotus root, turnip, radish, potatoes, sweet potatoes, taro, radicchi, garlic, ginger and other root vegetables, morohaya, asparagus, celery, kale, ginger, spinach, komatsuna, cabbage , Leaf stems such as lettuce, Chinese cabbage, broccoli, cauliflower, honey bee, parsley, leek, shungiku and leek. Said vegetables can be used individually by 1 type or in mixture of 2 or more types.
果実由来の粒子又は野菜由来の粒子は、常法によって得ることができ、例えば、破砕、磨砕等の処理により、さらに所望により裏ごしすることにより、得ることができる。また、粒径が811μm以上の粒子を除くために、さらにふるい等を使用して濾過することが好ましい。 Fruit-derived particles or vegetable-derived particles can be obtained by a conventional method, for example, by a treatment such as crushing or grinding, and further, if desired, by lining. Further, in order to remove particles having a particle size of 811 μm or more, it is preferable to further filter using a sieve or the like.
破砕又は磨砕する場合には、例えば、原料としての果実又は野菜に対して、温める、煮る、蒸す等の加熱処理や、十分な水洗い、水にさらす、薬品処理する等の非加熱処理を施してから、ラインミキサー、エマルダー、カッターミル、ディスパー、ジューサーミキサー、マイルダー、ホモミキサー、高圧ホモジナイザー等の装置を使用して、破砕又は磨砕する。裏ごしは、裏ごし機等を使用して行うことができる。また、粒径が811μm以上の粒子を除くために使用するふるいとしては、通常は、24〜60メッシュ、特に40メッシュのふるいが好ましいが、その果実の粉砕状況や繊維の硬さなどの質的なものにより、また処理時の圧力によっても変わるため、これに限定されるものではない。 When crushing or grinding, for example, the fruit or vegetable as a raw material is subjected to heat treatment such as warming, boiling, steaming, etc., sufficient washing with water, exposure to water, chemical treatment, etc. Then, it is crushed or ground using a device such as a line mixer, emulder, cutter mill, disper, juicer mixer, milder, homomixer, high pressure homogenizer. Backing can be performed by using a backside machine or the like. Moreover, as a sieve used for removing particles having a particle size of 811 μm or more, a sieve of 24 to 60 mesh, particularly 40 mesh is usually preferable. However, the present invention is not limited to this because it varies depending on the pressure and the pressure during processing.
本実施形態に係る粒子含有炭酸飲料は、粒径が3μm以上の粒子を含むことで、果実感又は野菜感が得られ、粒径が811μm以上の粒子を含まないことで、のどごしの良いものとなる。すなわち、粒子を含まない、又は粒径が3μm未満の粒子のみを含む場合には、果実感又は野菜感は得られず、粒径が811μm以上の粒子を含むと、当該粒子がのどに引っ掛かり、のどごしが悪いものとなる。なお、本明細書において「粒径が811μm以上の粒子を含まない」とは、粒径が811μm以上の粒子の粒子全体に対する分布比率が0.001%未満であることを意味する。 The particle-containing carbonated beverage according to the present embodiment has a fruity feeling or a vegetable feeling by including particles having a particle size of 3 μm or more, and does not contain particles having a particle size of 811 μm or more, so that it has good throatiness. Become. That is, when no particles are included, or when only particles having a particle size of less than 3 μm are included, a fruity feeling or vegetable feeling is not obtained, and when particles having a particle size of 811 μm or more are included, the particles are caught in the throat, The throat is bad. In the present specification, “not including particles having a particle size of 811 μm or more” means that the distribution ratio of particles having a particle size of 811 μm or more to the whole particles is less than 0.001%.
本実施形態に係る粒子含有炭酸飲料は、好ましくは粒径が30μm以上、特に好ましくは粒径が60μm以上の粒子を含み、また、好ましくは粒径が730μm以上、特に好ましくは粒径が659μm以上の粒子を含まない。 The particle-containing carbonated beverage according to the present embodiment preferably contains particles having a particle size of 30 μm or more, particularly preferably a particle size of 60 μm or more, preferably a particle size of 730 μm or more, particularly preferably a particle size of 659 μm or more. No particles.
本実施形態に係る粒子含有炭酸飲料が含有する粒子においては、粒度分布を測定したときに、粒度分布積算値の10%累積頻度径が1〜260μmであることが好ましく、30〜260μmであることが特に好ましく、60〜180μmであることがさらに好ましく、かつ、粒度分布積算値の90%累積頻度径が300〜650μmであることが好ましく、300〜600μmであることが特に好ましく、400〜600μmであることがさらに好ましい。ここで、「a%累積頻度径」とは、累積粒子数が全粒子のa%に達したときの粒子径をいう。なお、粒度分布の測定は、粒度分布計を使用して行うことができ、具体的には、島津製作所社製のレーザ解析式粒度分布測定装置SALD−2100によって測定した値である。 In the particles contained in the particle-containing carbonated beverage according to the present embodiment, when the particle size distribution is measured, the 10% cumulative frequency diameter of the particle size distribution integrated value is preferably 1 to 260 μm, and preferably 30 to 260 μm. Is more preferable, 60 to 180 μm is more preferable, and 90% cumulative frequency diameter of the particle size distribution integrated value is preferably 300 to 650 μm, particularly preferably 300 to 600 μm, and 400 to 600 μm. More preferably it is. Here, “a% cumulative frequency diameter” refers to the particle diameter when the cumulative number of particles reaches a% of all particles. The particle size distribution can be measured using a particle size distribution meter. Specifically, the particle size distribution is a value measured by a laser analysis type particle size distribution analyzer SALD-2100 manufactured by Shimadzu Corporation.
10%累積頻度径及び90%累積頻度径が上記範囲にあることで、より優れた果実感又は野菜感が得られるとともに、のどごしがより良いものとなる。すなわち、10%累積頻度径が1μm未満であると、果実感又は野菜感が不足するおそれがあり、10%累積頻度径が260μmを超えると、のどごしが悪くなるおそれがある。また、90%累積頻度径が300μm未満であると、果実感又は野菜感が不足するおそれがあり、90%累積頻度径が650μmを超えると、のどごしが悪くなるおそれがある。 When the 10% cumulative frequency diameter and the 90% cumulative frequency diameter are in the above ranges, a better fruit feeling or vegetable feeling can be obtained, and the throat is better. That is, if the 10% cumulative frequency diameter is less than 1 μm, the feeling of fruit or vegetable may be insufficient, and if the 10% cumulative frequency diameter exceeds 260 μm, the throat may be deteriorated. Moreover, if the 90% cumulative frequency diameter is less than 300 μm, the feeling of fruit or vegetable may be insufficient, and if the 90% cumulative frequency diameter exceeds 650 μm, the throat may be deteriorated.
上記のような粒度分布を有する粒子は、破砕又は磨砕、裏ごし、濾過等を適宜行うことにより得ることができる。 The particles having the particle size distribution as described above can be obtained by appropriately performing crushing or grinding, straining, filtration, and the like.
本実施形態に係る粒子含有炭酸飲料は、水不溶性固形分を含有する。この水不溶性固形分は、上記の粒子が主なものであるが、これに限定されるものではない。本実施形態に係る粒子含有炭酸飲料における水不溶性固形分量は、0.001〜1.2質量%であることが好ましく、0.01〜0.29質量%であることが特に好ましく、0.03〜0.21質量%であることがさらに好ましい。なお、水不溶性固形分量の測定方法は、後述する水不溶性固形分量測定試験に示す通りである。 The particle-containing carbonated beverage according to the present embodiment contains a water-insoluble solid content. The water-insoluble solid is mainly composed of the above-mentioned particles, but is not limited thereto. The water-insoluble solid content in the particle-containing carbonated beverage according to the present embodiment is preferably 0.001 to 1.2% by mass, particularly preferably 0.01 to 0.29% by mass, and 0.03. More preferably, it is -0.21 mass%. The method for measuring the water-insoluble solid content is as shown in the water-insoluble solid content measurement test described later.
水不溶性固形分量が上記範囲にあることで、より優れた果実感又は野菜感が得られるとともに、のどごしがより良いものとなる。水不溶性固形分量が0.001質量%未満であると、果実感又は野菜感が不足するおそれがあり、水不溶性固形分量が1.2質量%を超えると、のどごしが悪くなるおそれがある。 When the water-insoluble solid content is in the above range, a more excellent fruit feeling or vegetable feeling can be obtained, and the throat is improved. When the water-insoluble solid content is less than 0.001% by mass, the feeling of fruit or vegetable may be insufficient, and when the water-insoluble solid content exceeds 1.2% by mass, the throat may be deteriorated.
水不溶性固形分量を上記範囲に調整するには、本実施形態に係る粒子含有炭酸飲料における上記粒子の含有量を適宜調整することで行うことが好ましい。 In order to adjust the water-insoluble solid content to the above range, it is preferable to adjust the content of the particles in the particle-containing carbonated beverage according to the present embodiment as appropriate.
本実施形態に係る粒子含有炭酸飲料が含有する炭酸ガスのガスボリュームは、1.8〜3.1であることが好ましく、2.0〜2.8であることが特に好ましく、2.2〜2.6であることがさらに好ましい。なお、本実施形態におけるガスボリュームとは、20℃において、炭酸飲料中に溶解している炭酸ガスの体積を炭酸飲料の体積で除したものをいう。 The gas volume of the carbon dioxide gas contained in the particle-containing carbonated beverage according to the present embodiment is preferably 1.8 to 3.1, particularly preferably 2.0 to 2.8, and 2.2 to More preferably, it is 2.6. In addition, the gas volume in this embodiment means the thing which remove | divided the volume of the carbon dioxide gas melt | dissolved in the carbonated beverage at 20 degreeC by the volume of the carbonated beverage.
炭酸ガスボリュームが1.8以上であることで、炭酸ガスの清涼感と、それによるのどごしの良さを得ることができる。すなわち、炭酸ガスボリュームが1.8未満であると、炭酸ガスの清涼感が薄れ、のどごしが悪くなるおそれがある。一方、炭酸ガスボリュームが3.1以下であると、含有する粒子によって得られる果実感又は野菜感を損なうことがない。すなわち、炭酸ガスボリュームが3.1を超えると、果実感又は野菜感が損なわれるおそれがある。 When the volume of the carbon dioxide gas is 1.8 or more, it is possible to obtain a refreshing feeling of the carbon dioxide gas and a good throat. That is, if the carbon dioxide volume is less than 1.8, the refreshing feeling of the carbon dioxide gas is weakened and the throat may be deteriorated. On the other hand, when the carbon dioxide gas volume is 3.1 or less, the fruit feeling or vegetable feeling obtained by the contained particles is not impaired. That is, when the carbon dioxide gas volume exceeds 3.1, the feeling of fruit or the feeling of vegetables may be impaired.
本実施形態に係る粒子含有炭酸飲料は、果実由来の粒子又は野菜由来の粒子を製造するときに得られた果汁又は野菜汁、又はそれらの混合物を含有するのが好ましい。それにより、飲用したときに得られる果実感又は野菜感を、味、香り等の点から、より向上させることができる。 The particle-containing carbonated beverage according to the present embodiment preferably contains fruit juice or vegetable juice obtained when producing fruit-derived particles or vegetable-derived particles, or a mixture thereof. Thereby, the fruit feeling or vegetable feeling obtained when drinking can be improved more from points, such as a taste and a fragrance.
また、本実施形態に係る粒子含有炭酸飲料は、上記成分の他、水や、公知の飲料に含まれる材料(成分)、例えば、糖類や甘味料などからなる甘味付与剤、酸味料、香料、ミネラル分、ビタミン類、色素成分、栄養成分、酸化防止剤等を含有してもよい。 Further, the particle-containing carbonated beverage according to the present embodiment includes, in addition to the above components, water and materials (components) contained in known beverages, for example, a sweetener, a sour agent, a fragrance, and the like including sugars and sweeteners. It may contain minerals, vitamins, pigment components, nutritional components, antioxidants and the like.
水は、飲用に適した水であればよく、例えば、純水、硬水、軟水、イオン交換水等のほか、これらの水を脱気処理した脱気水等が挙げられる。 The water may be water that is suitable for drinking, and examples thereof include pure water, hard water, soft water, ion exchange water, and deaerated water obtained by deaeration of these waters.
甘味付与剤としては、糖類又は甘味料を使用することができ、糖類としては、例えば、ブドウ糖、果糖、ショ糖、還元麦芽糖等が挙げられる。甘味料としては、例えば、砂糖、異性化糖、フラクトース、グルコース、キシリトール、ステビア抽出物、パラチノース、アスパルテーム、アセスルファムカリウム、ステビア、サッカリン、サッカリンナトリウム等が挙げられる。また、シュガーレスバルク甘味料、バルク砂糖甘味料、高甘味度甘味料等を含んでいてもよいし、ソルビトール等の糖アルコールを含んでいてもよい。 As the sweetener, saccharides or sweeteners can be used. Examples of the saccharide include glucose, fructose, sucrose, and reduced maltose. Examples of the sweetener include sugar, isomerized sugar, fructose, glucose, xylitol, stevia extract, palatinose, aspartame, acesulfame potassium, stevia, saccharin, saccharin sodium and the like. Moreover, a sugarless bulk sweetener, a bulk sugar sweetener, a high sweetness degree sweetener, etc. may be included, and sugar alcohols, such as sorbitol, may be included.
酸味料としては、例えば、クエン酸、クエン酸三ナトリウム、アジピン酸、グルコン酸、コハク酸、酒石酸、乳酸、フマル酸、リンゴ酸、又はそれらの塩類が挙げられ、中でも、クエン酸、乳酸、リンゴ酸、酒石酸、アジピン酸等が好ましい。 Examples of the acidulant include citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, or salts thereof, among which citric acid, lactic acid, apple Acid, tartaric acid, adipic acid and the like are preferable.
香料としては、例えば、柑橘その他果実から抽出した香料、果汁又は果実ピューレ、植物の種実、根茎、木皮、葉等又はこれらの抽出物、乳又は乳製品、合成香料等が挙げられる。 Examples of the fragrances include fragrances extracted from citrus and other fruits, fruit juices or fruit purees, plant seeds, rhizomes, bark, leaves and the like or extracts thereof, milk or dairy products, synthetic fragrances and the like.
ビタミン類としては、例えば、ビタミンA、ビタミンC、ビタミンE、ビタミンD及びビタミンB等が挙げられる。 Examples of vitamins include vitamin A, vitamin C, vitamin E, vitamin D, and vitamin B.
ミネラル分としては、例えば、カルシウム、クロム、銅、フッ素、ヨウ素、鉄、マグネシウム、マンガン、リン、セレン、ケイ素、モリブデン及び亜鉛等が挙げられる。 Examples of the mineral component include calcium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum, and zinc.
色素成分としては、例えば、クロレラ、葉緑素等が挙げられる。
栄養成分としては、例えば、L−アスコルビン酸やそのナトリウム塩等が挙げられる。
Examples of the pigment component include chlorella and chlorophyll.
Examples of nutritional components include L-ascorbic acid and its sodium salt.
機能性成分としては、例えば、コラーゲン、鮫軟骨、牡蛎エキス、キトサン、プロポリス、オクタコサノール、トコフェロール、カロチン、ポリフェノール、梅エキス、アロエ、乳酸菌、霊芝、アガリクス等が挙げられる。 Examples of the functional component include collagen, salmon cartilage, oyster extract, chitosan, propolis, octacosanol, tocopherol, carotene, polyphenol, plum extract, aloe, lactic acid bacteria, ganoderma, agaricus and the like.
また、本実施形態に係る粒子含有炭酸飲料は、その他、各種エステル類、乳化剤、保存料、調味料、ガム、油、pH調整剤、品質安定剤等を含有してもよい。 In addition, the particle-containing carbonated beverage according to the present embodiment may contain various esters, emulsifiers, preservatives, seasonings, gums, oils, pH adjusters, quality stabilizers, and the like.
本実施形態に係る粒子含有炭酸飲料のpHは、2.0〜4.2であることが好ましく、2.5〜4.0であることがより好ましい。粒子含有炭酸飲料のpHが上記範囲内にあると、果実感又は野菜感を損なうことなく、ほどよい酸味が得られる。 The pH of the particle-containing carbonated beverage according to the present embodiment is preferably 2.0 to 4.2, and more preferably 2.5 to 4.0. When the pH of the particle-containing carbonated beverage is within the above range, a moderate acidity can be obtained without impairing the fruity feeling or vegetable feeling.
本実施形態に係る粒子含有炭酸飲料は、容器に充填した形態で提供することができる。当該容器としては、炭酸ガスのガス圧を考慮すると、金属缶、PETボトル等のプラスチック製ボトル、瓶などの所定の強度を有する容器であるのが好ましい。 The particle-containing carbonated beverage according to the present embodiment can be provided in a form filled in a container. The container is preferably a container having a predetermined strength, such as a metal can, a plastic bottle such as a PET bottle, or a bottle in consideration of the gas pressure of carbon dioxide gas.
本実施形態に係る粒子含有炭酸飲料は、特定の粒子を特定量使用する以外、従来公知の方法により製造することができる。例えば、水に、前述した方法によって得られた果実由来の粒子及び/又は野菜由来の粒子、そして所望により果汁及び/又は野菜汁、さらに所望により前述した他の成分を添加して攪拌し、飲料原液を調製する。そして、必要に応じてpHの調整及び/又は加熱殺菌をしてから冷却した後、ガスボリュームが所定の範囲になるように炭酸ガスをガス封入(カーボネーション)し、容器に充填して、殺菌する工程により製造することができる。なお、炭酸飲料の製法には、プレミックス法とポストミックス法とがあるが、いずれを採用してもよい。 The particle-containing carbonated beverage according to the present embodiment can be produced by a conventionally known method except that a specific amount of specific particles is used. For example, the fruit-derived particles and / or vegetable-derived particles obtained by the above-described method and, if desired, fruit juice and / or vegetable juice and, if desired, other ingredients described above are added to water and stirred, Prepare stock solution. Then, after adjusting the pH and / or heat sterilization as necessary and cooling, carbon dioxide gas is filled (carbonation) so that the gas volume is within a predetermined range, and the container is filled and sterilized. It can manufacture by the process to do. In addition, although there exist a premix method and a postmix method in the manufacturing method of carbonated drinks, any may be employ | adopted.
以上の粒子含有炭酸飲料は、飲用したときに、果実感又は野菜感が得られるとともに、のどごしが良いものである。 The above-mentioned carbonated beverage containing particles has a fruity feeling or vegetable feeling when drunk and has a good throatiness.
以上説明した実施形態は、本発明の理解を容易にするために記載されたものであって、本発明を限定するために記載されたものではない。したがって、上記実施形態に開示された各要素は、本発明の技術的範囲に属する全ての設計変更や均等物をも含む趣旨である。 The embodiment described above is described for facilitating understanding of the present invention, and is not described for limiting the present invention. Therefore, each element disclosed in the above embodiment is intended to include all design changes and equivalents belonging to the technical scope of the present invention.
〔試料1〕
丸源エフピージェー社が販売するイチゴピューレ50gを40メッシュで濾過し、果糖ぶどう糖液糖100g及びリンゴ酸1.2gを添加した後、98℃40秒の殺菌を行い、その後5℃まで冷却した。得られた粒子含有シロップ液に対して、後殺菌後にガスボリュームが2.2になるよう、無添加炭酸水によって1000gにメスアップし、洗浄殺菌済みのPETボトルに充填した。その後、コールドスポットで65℃10分が確保できる後殺菌を行い、容器詰め炭酸飲料を得た(試料1)。
[Sample 1]
50 g of strawberry puree sold by Marugen FP Corporation was filtered through 40 mesh, 100 g of fructose-glucose liquid sugar and 1.2 g of malic acid were added, sterilized at 98 ° C. for 40 seconds, and then cooled to 5 ° C. The obtained particle-containing syrup solution was made up to 1000 g with non-added carbonated water so that the gas volume was 2.2 after post-sterilization and filled into a PET bottle that had been cleaned and sterilized. Thereafter, sterilization was performed after securing 65 ° C. for 10 minutes with a cold spot to obtain a carbonated beverage packed in a container (Sample 1).
〔試料2〕
カーギルジャパン社が販売するキウイフルーツピューレ50gを40メッシュで濾過し、果糖ぶどう糖液糖94g及び酸度が0.3になるようクエン酸を添加した後、98℃40秒の殺菌を行い、その後5℃まで冷却した。得られた粒子含有シロップ液に対して、後殺菌後にガスボリュームが2.2になるよう、無添加炭酸水によって1000gにメスアップし、洗浄殺菌済みのPETボトルに充填した。その後、コールドスポットで65℃10分が確保できる後殺菌を行い、容器詰め炭酸飲料を得た(試料2)。
[Sample 2]
50 g of kiwifruit puree sold by Cargill Japan is filtered through 40 mesh, 94 g of fructose-glucose liquid sugar and citric acid are added so that the acidity is 0.3, sterilized at 98 ° C. for 40 seconds, and then 5 ° C. Until cooled. The obtained particle-containing syrup solution was made up to 1000 g with non-added carbonated water so that the gas volume was 2.2 after post-sterilization and filled into a PET bottle that had been cleaned and sterilized. Thereafter, sterilization was performed after securing a temperature of 65 ° C. for 10 minutes with a cold spot to obtain a carbonated beverage packed in a container (Sample 2).
〔試料3〕
カーギルジャパン社が販売するオレンジ混濁果汁(Brix64)8.6gを40メッシュで濾過し、果糖ぶどう糖液糖94g及びクエン酸1.0gを添加した後、98℃40秒の殺菌を行い、その後5℃まで冷却した。得られた粒子含有シロップ液に対して、後殺菌後にガスボリュームが2.2になるよう、無添加炭酸水によって1000gにメスアップし、洗浄殺菌済みのPETボトルに充填した。その後、コールドスポットで65℃10分が確保できる後殺菌を行い、容器詰め炭酸飲料を得た(試料3)。
[Sample 3]
8.6 g of orange turbid fruit juice (Brix64) sold by Cargill Japan is filtered through 40 mesh, 94 g of fructose glucose liquid sugar and 1.0 g of citric acid are added, and then sterilized at 98 ° C. for 40 seconds, and then 5 ° C. Until cooled. The obtained particle-containing syrup solution was made up to 1000 g with non-added carbonated water so that the gas volume was 2.2 after post-sterilization and filled into a PET bottle that had been cleaned and sterilized. Thereafter, sterilization was performed after securing 65 ° C. for 10 minutes with a cold spot to obtain a carbonated beverage packed in a container (Sample 3).
〔試料4〕
日本果実加工社が販売するピーチピューレ50gを40メッシュで濾過し、果糖ぶどう糖液糖94g及びリンゴ酸0.6gを添加した後、98℃40秒の殺菌を行い、その後5℃まで冷却した。得られた粒子含有シロップ液に対して、後殺菌後にガスボリュームが2.2になるよう、無添加炭酸水によって1000gにメスアップし、洗浄殺菌済みのPETボトルに充填した。その後、コールドスポットで65℃10分が確保できる後殺菌を行い、容器詰め炭酸飲料を得た(試料4)。
[Sample 4]
50 g of peach puree sold by Nippon Fruit Processing Company was filtered through 40 mesh, 94 g of fructose-glucose liquid sugar and 0.6 g of malic acid were added, sterilized at 98 ° C. for 40 seconds, and then cooled to 5 ° C. The obtained particle-containing syrup solution was made up to 1000 g with non-added carbonated water so that the gas volume was 2.2 after post-sterilization and filled into a PET bottle that had been cleaned and sterilized. Thereafter, sterilization was carried out after securing 65 ° C. for 10 minutes with a cold spot to obtain a carbonated beverage packed in a container (Sample 4).
〔試料5〕
ガスボリュームを3.1に調整した以外は試料1と同様の操作により、容器詰め炭酸飲料を得た(試料5)。
[Sample 5]
A carbonated beverage packed in a container was obtained by the same operation as Sample 1 except that the gas volume was adjusted to 3.1 (Sample 5).
〔試料6〕
ガスボリュームを1.8に調整した以外は試料1と同様の操作により、容器詰め炭酸飲料を得た(試料6)。
[Sample 6]
A carbonated beverage packed in a container was obtained by the same operation as Sample 1 except that the gas volume was adjusted to 1.8 (Sample 6).
〔試料7〕
キウイフルーツピューレを150g使用した以外は試料2と同様の操作により、容器詰め炭酸飲料を得た(試料7)。
[Sample 7]
A carbonated beverage packed in a container was obtained by the same operation as Sample 2 except that 150 g of kiwifruit puree was used (Sample 7).
〔試料8〕
キウイフルーツピューレを200g使用した以外は試料2と同様の操作により、容器詰め炭酸飲料を得た(試料8)。
[Sample 8]
A packed carbonated beverage was obtained by the same operation as Sample 2 except that 200 g of kiwifruit puree was used (Sample 8).
〔試料9〕
雄山社が販売するイチゴ透明果汁(Brix49)8.2gに、果糖ぶどう糖液糖100gを添加するとともに、リンゴ酸1.2gを添加してpHを調整した後、98℃40秒の殺菌を行い、その後5℃まで冷却した。得られた果汁含有シロップ液に対して、後殺菌後にガスボリュームが2.2になるよう、無添加炭酸水によって1000gにメスアップし、洗浄殺菌済みのPETボトルに充填した。その後、コールドスポットで65℃10分が確保できる後殺菌を行い、容器詰め炭酸飲料を得た(試料9)。
[Sample 9]
While adding 100 g of fructose glucose liquid sugar to 8.2 g of strawberry transparent fruit juice (Brix49) sold by Oyamasha, adjusting pH by adding 1.2 g of malic acid, sterilizing at 98 ° C. for 40 seconds, Thereafter, it was cooled to 5 ° C. The obtained fruit juice-containing syrup solution was made up to 1000 g with non-added carbonated water so that the gas volume was 2.2 after post-sterilization and filled into a PET bottle that had been cleaned and sterilized. Thereafter, sterilization was performed after securing a cold spot at 65 ° C. for 10 minutes to obtain a carbonated carbonated drink (sample 9).
〔試料10〕
日本果実加工社が販売する桃混濁果汁12.5gに、果糖ぶどう糖液糖94g及びリンゴ酸0.6gを添加した後、98℃40秒の殺菌を行い、その後5℃まで冷却した。得られた粒子含有シロップ液に対して、後殺菌後にガスボリュームが2.2になるよう、無添加炭酸水によって1000gにメスアップし、洗浄殺菌済みのPETボトルに充填した。その後、コールドスポットで65℃10分が確保できる後殺菌を行い、容器詰め炭酸飲料を得た(試料10)。
[Sample 10]
After adding 94 g of fructose-glucose liquid sugar and 0.6 g of malic acid to 12.5 g of peach turbid juice sold by Nippon Fruit Processing Company, sterilization was performed at 98 ° C. for 40 seconds, and then cooled to 5 ° C. The obtained particle-containing syrup solution was made up to 1000 g with non-added carbonated water so that the gas volume was 2.2 after post-sterilization and filled into a PET bottle that had been cleaned and sterilized. Then, after sterilizing after securing a cold spot at 65 ° C. for 10 minutes, a carbonated beverage packed in a container was obtained (Sample 10).
〔試料11〕
日本果実加工社が販売する桃混濁果汁12.5gを40メッシュで濾過し、果糖ぶどう糖液糖94g及びリンゴ酸0.6gを添加した後、98℃40秒の殺菌を行い、その後5℃まで冷却した。得られた粒子含有シロップ液に対して、後殺菌後にガスボリュームが2.2になるよう、無添加炭酸水によって1000gにメスアップし、洗浄殺菌済みのPETボトルに充填した。その後、コールドスポットで65℃10分が確保できる後殺菌を行い、容器詰め炭酸飲料を得た(試料11)。
[Sample 11]
Filter 12.5 g of peach turbid juice sold by Nippon Fruit Processing Co., Ltd. with 40 mesh, add 94 g of fructose-sugar liquid sugar and 0.6 g of malic acid, sterilize at 98 ° C. for 40 seconds, then cool to 5 ° C. did. The obtained particle-containing syrup solution was made up to 1000 g with non-added carbonated water so that the gas volume was 2.2 after post-sterilization and filled into a PET bottle that had been cleaned and sterilized. Thereafter, sterilization was performed after securing 10 minutes at 65 ° C. with a cold spot to obtain a carbonated beverage packed in a container (Sample 11).
〔試料12〕
市販品のレモン粒子入り容器詰め炭酸飲料を試料12とした。
[Sample 12]
Sample 12 was a commercially available carbonated beverage filled with lemon particles.
〔試料13〕
丸源エフピージェー社が販売するイチゴピューレ50gに、果糖ぶどう糖液糖100g及びリンゴ酸1.2gを添加した後、98℃40秒の殺菌を行い、その後5℃まで冷却した。得られた粒子含有シロップ液に対して、後殺菌後にガスボリュームが2.2になるよう、無添加炭酸水によって1000gにメスアップし、洗浄殺菌済みのPETボトルに充填した。その後、コールドスポットで65℃10分が確保できる後殺菌を行い、容器詰め炭酸飲料を得た(試料13)。
[Sample 13]
After adding 100 g of fructose glucose liquid sugar and 1.2 g of malic acid to 50 g of strawberry puree sold by Marugen FPJ, sterilization was performed at 98 ° C. for 40 seconds, and then cooled to 5 ° C. The obtained particle-containing syrup solution was made up to 1000 g with non-added carbonated water so that the gas volume was 2.2 after post-sterilization and filled into a PET bottle that had been cleaned and sterilized. Thereafter, sterilization was performed after securing 65 ° C. for 10 minutes with a cold spot to obtain a carbonated beverage packed in a container (Sample 13).
〔試料14〕
丸菱食品社が販売するピーチピューレ50gに、果糖ぶどう糖液糖94g及びリンゴ酸0.6gを添加した後、98℃40秒の殺菌を行い、その後5℃まで冷却した。得られた含有シロップ液に対して、後殺菌後にガスボリュームが2.2になるよう、無添加炭酸水によって1000gにメスアップし、洗浄殺菌済みのPETボトルに充填した。その後、コールドスポットで65℃10分が確保できる後殺菌を行い、容器詰め炭酸飲料を得た(試料14)。
[Sample 14]
After adding 94 g of fructose-glucose liquid sugar and 0.6 g of malic acid to 50 g of peach puree sold by Maruhishi Foods, sterilization was performed at 98 ° C. for 40 seconds, and then cooled to 5 ° C. The obtained syrup solution was made up to 1000 g with additive-free carbonated water so that the gas volume was 2.2 after post-sterilization and filled into a PET bottle that had been cleaned and sterilized. Thereafter, sterilization was performed after securing a cold spot at 65 ° C. for 10 minutes to obtain a carbonated carbonated drink (sample 14).
〔試料15〕
炭酸ガスのガスボリュームを3.5に調整した以外は試料1と同様の操作により、容器詰め炭酸飲料を得た(試料15)。
[Sample 15]
A container-packed carbonated beverage was obtained by the same operation as Sample 1 except that the gas volume of the carbon dioxide gas was adjusted to 3.5 (Sample 15).
〔試料16〕
炭酸ガスのガスボリュームを0.8に調整した以外は試料1と同様の操作により、容器詰め炭酸飲料を得た(試料16)。
[Sample 16]
A container-packed carbonated beverage was obtained by the same operation as Sample 1 except that the gas volume of the carbon dioxide gas was adjusted to 0.8 (Sample 16).
〔試料17〕
キウイフルーツピューレを250g使用した以外は試料1と同様の操作により、容器詰め炭酸飲料を得た(試料17)。
[Sample 17]
A carbonated beverage packed in a container was obtained by the same operation as Sample 1 except that 250 g of kiwifruit puree was used (Sample 17).
〔粒度分布測定試験〕
試料1〜17の各炭酸飲料(サンプル)について、飲料に含有される粒子の粒度分布を島津製作所社製レーザ解析式粒度分布測定装置SALD−2100により、体積基準で測定した。なお、サンプルは、脱気処理した後、測定に供した。得られた粒子径の平均値、標準偏差、モード径、10%累積頻度径、50%累積頻度径、90%累積頻度径、及び811μmの差分値を表1に示す。
(Particle size distribution measurement test)
About each carbonated drink (sample) of samples 1-17, the particle size distribution of the particle | grains contained in a drink was measured on the volume reference | standard by Shimadzu Corporation laser analysis type | formula particle size distribution measuring apparatus SALD-2100. The sample was subjected to measurement after deaeration treatment. Table 1 shows the average value, standard deviation, mode diameter, 10% cumulative frequency diameter, 50% cumulative frequency diameter, 90% cumulative frequency diameter, and 811 μm difference value of the obtained particle diameter.
なお、「811μmの差分値」は、811μm以上の粒子径を有する粒子数の全粒子数に対する体積基準での頻度を表し、この値が0であるということは、装置の測定性能から、811μm以上の粒子径を有する粒子がサンプル中に粒子全体の0.001%未満しか含まれないことを表す。 The “difference value of 811 μm” represents the frequency on the volume basis with respect to the total number of particles having a particle diameter of 811 μm or more, and that this value is 0 means that the measurement performance of the apparatus is 811 μm or more. It means that particles having a particle diameter of less than 0.001% of the whole particles are contained in the sample.
〔水不溶性固形分量測定試験〕
試料1〜17の各炭酸飲料(サンプル)を恒温水槽に30分以上入れて静置して25℃に調整した後、完全に炭酸ガスを抜き、よく攪拌して均一な状態にした。そのサンプル10.00gを遠沈管に定量し、冷却遠心機を20℃1万Gに設定して、10分間の条件で遠心分離した。保留粒子径が1μmの濾紙の乾燥質量を測定した後、遠心後、遠沈管内の上清固形分を減圧濾過により集めた。次に、遠沈管中にイオン交換水を加えて攪拌し、再び同条件で10分間遠心した。遠心後、遠沈管内の上清固形分を同じ濾紙を用いて減圧濾過により集めた。さらに遠沈管中にイオン交換水を加えて攪拌し、同条件で10分間遠心した。遠沈管内の遠心後の上清固形分を同じ濾紙を用いて減圧濾過により集めた。残った固形分も同じ濾紙上に集めて水洗し、減圧濾過した。水洗に用いたイオン交換水は、全量で100mlとした。得られた濾紙を乾燥させた後、質量を測定した。そして、水不溶性固形分量(質量%)を、以下の式により算出した。
水不溶性固形分量(質量%)=[濾過乾燥後の濾紙質量(g)−濾紙の初期乾燥質量(g)]/10(g)×100
[Water-insoluble solid content measurement test]
Each carbonated beverage (sample) of Samples 1 to 17 was placed in a constant temperature water bath for 30 minutes or more and allowed to stand and adjusted to 25 ° C., and then the carbon dioxide gas was completely removed and stirred well to make it uniform. The sample (10.00 g) was quantified in a centrifuge tube, the cooling centrifuge was set at 20 ° C. and 10,000 G, and the mixture was centrifuged for 10 minutes. After measuring the dry mass of the filter paper having a retained particle size of 1 μm, the supernatant solid in the centrifuge tube was collected by vacuum filtration after centrifugation. Next, ion-exchanged water was added to the centrifuge tube, and the mixture was stirred and centrifuged again under the same conditions for 10 minutes. After centrifugation, the supernatant solid in the centrifuge tube was collected by vacuum filtration using the same filter paper. Further, ion-exchanged water was added to the centrifuge tube and stirred, followed by centrifugation for 10 minutes under the same conditions. The supernatant solid content after centrifugation in the centrifuge tube was collected by vacuum filtration using the same filter paper. The remaining solid was collected on the same filter paper, washed with water, and filtered under reduced pressure. The total amount of ion-exchanged water used for washing was 100 ml. After the obtained filter paper was dried, the mass was measured. And the water-insoluble solid content (mass%) was computed by the following formula | equation.
Water-insoluble solid content (mass%) = [filter paper mass after filtration and drying (g) −initial dry mass of filter paper (g)] / 10 (g) × 100
〔炭酸ガス量測定試験〕
JAS法に基づく検査方法に準拠し、以下のようにして炭酸ガス量を測定した。試料1〜17の各炭酸飲料(サンプル)を恒温水槽に30分以上入れて静置して20℃に調整した後、容器詰め炭酸飲料(サンプル)を静かに取り出し、ガス内圧計を取り付けて針先で、キャップを穿孔し、一度活栓を開いてガス抜き(以下「スニフト」という。)し、直ちに活栓を閉じてから激しく振とうし、ゲージの指針が一定の位置に達したときの値(MPa)を読み取り記録した。
[CO2 gas measurement test]
Based on the inspection method based on the JAS method, the amount of carbon dioxide was measured as follows. After each carbonated beverage (sample) of Samples 1 to 17 is placed in a constant temperature bath for 30 minutes or more and left to adjust to 20 ° C., the container-packed carbonated beverage (sample) is gently taken out, and a gas internal pressure gauge is attached to the needle. First, pierce the cap, open the stopcock once, degas (hereinafter referred to as “snift”), immediately close the stopcock and shake vigorously, and the value when the gauge pointer reaches a certain position ( MPa) was recorded.
スニフトした後ガス内圧計を取り外し、開栓して温度計で液温を測定し記録した。測定して得たガス内圧力と液温を炭酸ガス吸収係数表に当てはめ、必要なガス内圧力の温度補正を行い、炭酸ガスボリュームを導いた。 After sniffing, the gas internal pressure gauge was removed, the bottle was opened, and the liquid temperature was measured and recorded with a thermometer. The gas internal pressure and the liquid temperature obtained by the measurement were applied to the carbon dioxide absorption coefficient table, the required gas internal pressure was corrected for temperature, and the carbon dioxide volume was derived.
〔官能評価試験〕
試料1〜17の各容器詰め炭酸飲料(サンプル)について、官能評価試験を行った。かかる官能評価試験は、飲料の開発を担当する訓練された7人のパネラーにより、5℃に冷却保管されたサンプル30mlを試飲することにより行った。次に示す基準で果実感及びのどごしの2項目に関し、4段階にて評価した。最も多かった評価を表1に示す。
[Sensory evaluation test]
The sensory evaluation test was done about each container filling carbonated drink (sample) of samples 1-17. This sensory evaluation test was performed by tasting a 30 ml sample stored at 5 ° C. by seven trained panelists in charge of beverage development. According to the following criteria, two items of fruit feeling and throat feeling were evaluated in four stages. The most frequent evaluation is shown in Table 1.
=果実感の評価=
◎:強く、良好である。
○:良好である。
△:やや弱い。
×:弱い。
= Evaluation of fruit feeling =
A: Strong and good.
○: Good.
Δ: Slightly weak
X: Weak.
=のどごしの評価=
◎:のどごし時の喉奥への炭酸気泡の刺激が強い。
○:のどごし時の喉奥への炭酸気泡の刺激が程よくある。
△:のどごし時の喉奥への炭酸気泡の刺激がやや弱い。
×:のどごし時の喉奥への炭酸気泡の刺激をあまり感じない。
= Evaluation of the throat =
A: Stimulation of carbon dioxide bubbles in the back of the throat when throating is strong.
○: Stimulation of carbon dioxide bubbles in the back of the throat during throat is moderate.
(Triangle | delta): The irritation | stimulation of the carbonic acid bubble to the throat depth at the time of throat is a little weak.
X: I do not feel the stimulation of carbonic acid bubbles in the back of my throat when I am thirsty.
=総合評価=
◎:非常に良好
○:良好
△:やや難があるが、概ね良好
×:不可
= Comprehensive evaluation =
◎: Very good ○: Good △: Slightly difficult but generally good ×: Impossible
表1から分かるように、本願発明の要件を満たす炭酸飲料は、果実感及びのどごしのいずれも優れるものであった。 As can be seen from Table 1, the carbonated beverage satisfying the requirements of the present invention was excellent in both fruit feeling and throating.
本発明によれば、果実感又は野菜感、及びのどごしのいずれも優れる、新規な粒子含有炭酸飲料を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the novel particle-containing carbonated drink which is excellent in all of a fruit feeling or a vegetable feeling, and a throat can be provided.
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