JP2013111029A - Packaged soft drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packaged soft drink suitable for stopping thirst, excellent in balance between delicious taste and gustatory at any temperature, especially low temperature, allowing to easily ingest a large amount thereof, and allowing to replenish mineral.SOLUTION: This packaged soft drink includes 30-120 polysaccharide quantity (mg/100 mL) in total of a starch quantity and a β-glucan quantity, 0.51-2.50 maltose quantity (mg/L), 0.15-0.48 soluble solid (%) derived from barley, and 1.00-4.00 mineral quantity (mg/100 ml) in total of a magnesium quantity, a calcium quantity and a phosphorus quantity. A ratio of the phosphorus quantity to the maltose quantity (phosphorus/maltose) is preferably 0.60-3.00.

Description

  The present invention relates to a packaged soft drink suitable for drinking when moisture is desired, such as after sweating.

  Rehydration after sweating is important not only for healing the throat, but also for maintaining body function. In particular, after sweating in large quantities during sports or work in hot weather, not only moisture but also mineral content and the like have been lost. Therefore, it is preferable to drink beverages containing a large amount of these, such as sports drinks.

As a beverage suitable for replenishment of moisture and mineral content after sweating, for example, Patent Document 1 includes Na ⁺ 40 to 60 mEq / L, K ⁺ 16 to 24 mEq / L, Cl ⁻ 40 to 60 mEq / L, It contains Mg ²⁺ 0-3 mEq / L, phosphorus 0-3 mmol / L, organic acid 0-50 mEq / L components, and the molar ratio of sodium ion to glucose is 1: 1.5-2.5. It is described that when this beverage is ingested, the amount of circulating plasma in a dehydrated state can be quickly restored to a normal state.

  Patent Document 2 contains non-polymer catechins in the solid content, and the content weight ratio [(B) / (A)] of oxalic acid (B) and non-polymer catechins (A) is disclosed. 0 to 0.002 of green tea extract is blended, and the following components (A) to (C); (A) 0.03 to 0.6% by weight of non-polymer catechins, (B) oxalic acid or a salt thereof Component (B) / Component (A) (weight ratio) = 0 to 0.02, (C) Caffeine component (C) / Component (A) (weight ratio) = 0 to 0.16 (D) Carbohydrate fructose conversion A non-tea-based packaged beverage containing 0.001 to 15% by weight of glucose and 0 to less than 0.05% by weight of glucose is disclosed, and this beverage is a depleted beverage to drink when you want water such as sports Is described as being suitable.

JP 2002-125639 A JP 2006-136204 A

  You may take a small amount of time depending on your thirst by carrying a sports drink in a bag or on a desk in the office. Since such beverages are often added with sourness, sweetness, fragrance and the like, they sometimes feel persistent when drinking in small amounts. In particular, when left at room temperature (for example, around 20 ° C.) for a long time, excessive sweetness has a heavy aftertaste, and as a result of feeling drool and persistentness derived from sugar, it may be spoiled by dryness. .

  On the other hand, conventional barley tea has a fragrance derived from roasted wheat and has a moderate taste such as sweetness. Furthermore, since it contains a lot of minerals derived from wheat and can be replenished, it has been drunk suitably in summer.

However, if the concentration of barley tea is high, when it is necessary to consume a large amount of water, such as after intense exercise, the flavor and sweetness derived from roasted wheat will be felt slightly stronger, and it is not suitable for resolving thirst. There wasn't. On the other hand, simply diluting the conventional barley tea is not suitable for taste because all the taste components are diluted.
Moreover, in high temperature environments (for example, 30 degreeC or more), such as normal temperature and a hot sun, even with barley tea, the balance of taste collapsed and it was not able to drink suitably. In particular, when a low temperature (about 0 ° C.) barley tea beverage is drunk at the time of dry mouth, it is difficult to feel the taste, and the balance between umami and taste may be lost.

  Therefore, the object of the present invention is to provide a container suitable for depletion, which has an excellent balance between umami and taste at any temperature, especially at low temperatures, can be easily ingested in large quantities, and can be supplemented with minerals. To provide soft drinks.

  The container-packed soft drink of the present invention has a polysaccharide amount (mg / 100 mL) of 30 to 120 and a maltose amount (mg / L) of 0.51 to 2.50. Yes, the wheat-derived soluble solid content (%) is 0.15 to 0.48, and the combined mineral content (mg / 100 ml) of the magnesium content, calcium content and phosphorus content is 1.00 to 4.00. It is characterized by that.

  The present invention adjusts the texture and the like by adjusting the amount of polysaccharide such as starch amount and β-glucan, adjusts the taste by adjusting the amount of maltose, and adjusts the concentration of soluble solids derived from wheat. As a result of adjusting the feeling, etc. and adjusting the mineral content, the feeling of refreshing etc. is adjusted, so it is excellent in the balance between umami and taste at any temperature, especially at low temperatures, easy to ingest large amounts, and also supplements the mineral content A new container-packed soft drink suitable for thirst could be provided.

  Hereinafter, embodiments of the container-packed soft drink of the present invention will be described. However, the present invention is not limited to this embodiment.

<Composition of this packaged soft drink>
The packaged soft drink according to an example of the embodiment of the present invention (hereinafter referred to as “the present packaged soft drink”) includes at least polysaccharides such as starch and β-glucan, maltose, wheat-derived soluble solids, magnesium, It is a beverage containing minerals such as calcium.

  This container-packed soft drink can be produced as a soft drink containing container-packed barley tea using an extract or an extract obtained by extracting roasted wheat, as will be described later. Therefore, although it demonstrates centering on such manufacture here, it is not limited to this.

This container-packed soft drink has a polysaccharide amount (mg / 100 mL) of 30 to 120, which is the total amount of starch and β-glucan.
By being in this range, texture or the like can be adjusted.
From this viewpoint, the amount of polysaccharide (mg / 100 mL) is preferably 50 or more and 97 or less, particularly preferably 64 or more and 90 or less.

The container-packed soft drink preferably has a starch content (mg / 100 mL) of 29 to 116.
By being in this range, viscosity, solid feeling, etc. can be adjusted.
From this viewpoint, the amount of starch (mg / 100 mL) is more preferably 45 or more and 93 or less, and particularly preferably 60 or more and 86 or less.

  The amount of starch can be adjusted to the above range by appropriately adjusting the roasting conditions and extraction conditions of the raw wheat. For example, the amount of starch can be increased by using raw wheat having a high content, such as Nijo barley or shallow roasted wheat.

The container-packed soft drink preferably has a β-glucan amount (mg / 100 mL) of 0.1 to 6.0.
By being this range, thickness etc. can be provided with respect to the taste of starch.
From this viewpoint, the amount of β-glucan (mg / 100 mL) is more preferably 0.8 or more or 5.2 or less, and particularly preferably 0.9 or more or 5.0 or less.

  The amount of β-glucan can be adjusted to the above range by appropriately adjusting the roasting conditions and extraction conditions of the raw wheat. For example, the amount of β-glucan can be increased by using raw wheat having a high content of these, for example, a variety having high β-glucan content.

The container-packed soft drink has a maltose amount (mg / L) of 0.51 to 2.50.
By being in this range, the taste and the like can be adjusted.
From this viewpoint, the maltose amount (mg / L) is preferably 0.65 or more or 1.70 or less, particularly preferably 0.75 or more or 1.10 or less.

  The amount of maltose can be adjusted to the above range by appropriately adjusting roasting conditions and extraction conditions of raw wheat. For example, the amount of maltose can be increased by using raw wheat having a high content, such as malt or enzyme-treated wheat.

This container-packed soft drink has a wheat-derived soluble solid content (%) of 0.15 to 0.48.
By being within this range, it is possible to adjust the density feeling and the like.
From this viewpoint, the wheat-derived soluble solid content (%) is preferably 0.17 or more and 0.39 or less, particularly preferably 0.20 or more or 0.30 or less.

  In addition, the wheat origin soluble solid content means the value when the soluble solid content of the extract obtained by extracting from raw material wheat is converted to sucrose.

  The wheat-derived soluble solid content can be adjusted to the above range by appropriately adjusting the roasting conditions and extraction conditions of the raw wheat. For example, the soluble solid content derived from wheat can be increased by increasing the temperature of the extract.

This container-packed soft drink has a mineral content (mg / 100 mL) of 1.00 to 4.00, which is the sum of magnesium (Mg), calcium (Ca) and phosphorus (P).
A refreshing feeling etc. can be adjusted by being in this range.
From this viewpoint, the mineral content is preferably 1.20 or more or 3.44 or less, particularly preferably 1.53 or more or 3.00 or less.

The container-packed soft drink preferably has a magnesium (Mg) content (mg / 100 mL) of 0.118 to 0.440.
By being in this range, it is possible to adjust the astringency of the refreshing feeling.
From this viewpoint, the amount of magnesium is particularly preferably 0.137 or more and 0.382 or less, and more preferably 0.178 or more or 0.354 or less.

The container-packed soft drink preferably has a calcium (Ca) amount (mg / 100 mL) of 0.075 to 0.300.
By being in this range, the aftertaste of the refreshing feeling can be adjusted.
From this viewpoint, the amount of calcium is particularly preferably 0.086 or more or 0.254 or less, and more preferably 0.117 or more or 0.238 or less.

The container-packed soft drink preferably has a phosphorus (P) amount (mg / 100 mL) of 0.84 to 3.30.
By being in this range, the hardness feeling of calcium and magnesium can be adjusted.
From this viewpoint, the amount of phosphorus is particularly preferably 0.98 or more or 2.80 or less, and more preferably 1.26 or more or 2.64 or less.

  Each mineral content can be adjusted to the above range by appropriately adjusting roasting conditions and extraction conditions of raw wheat. For example, the amount of magnesium and calcium can be increased by using ground wheat, using rice husks, etc., and can also be adjusted by adding deep ocean water containing minerals, hard water, or the like. The amount of phosphorus can be increased by selection of varieties, presence or absence of pulverization, and roasting methods (medium roasting and shallow roasting).

It is preferable that this container-packed soft drink has a ratio (phosphorus / maltose) of phosphorus amount (mg / 100 mL) to maltose amount (mg / L) of 0.60 to 3.00.
By being in this range, umami and the like can be adjusted.
From this viewpoint, the phosphorus / maltose is particularly preferably 0.70 or more or 2.90 or less, and more preferably 1.00 or more or 2.40 or less.

  The container-packed soft drink preferably has a pH of 5.0 to 8.0 at 20 ° C., more preferably 5.2 or more and 7.5 or less, and 5.5 or more or 7.2 or less. More preferably.

  The container-packed soft drink preferably has an L value of 80 to 98, more preferably 83 or more and 95 or less, and still more preferably 86 or more and 92 or less.

In the container-packed soft drink, the dissolved oxygen content (mg / L) in the liquid is preferably 0.05 to 20, more preferably 0.1 or more, and 15 or less, and 0.5 or more or More preferably, it is 10 or less. Thereby, a drink and oxygen react during storage, and sweetness can be taken out.
The amount of dissolved oxygen can be measured using a dissolved oxygen meter called “Do meter”.

<Manufacturing method of this container-packed soft drink>
This container-packed soft drink adjusts the amount of polysaccharide (mg / 100 mL), which combines the amount of starch and β-glucan, to 30 to 120, and adjusts the amount of maltose (mg / L) to 0.51 to 2.50. Then, the soluble solid content (%) derived from wheat is adjusted to 0.15 to 0.48, and the mineral content (mg / 100 ml) combining the magnesium content, calcium content and phosphorus content is set to 1.00 to 4.00. It can be manufactured by adjusting.

This container-packed soft drink can be prepared by weighing each component in a desired amount and adding it to water. For example, it is prepared using an extract or extract obtained by extracting roasted wheat. be able to. However, it is not limited to this method.
Hereinafter, a method for producing the container-packed soft drink using an extract or an extract obtained by extracting roasted wheat will be described.

The container-packed soft drink can preferably be prepared from a liquid containing an extract or extract obtained by extracting roasted wheat as a main component.
Here, the “main component” means that other components are allowed to be contained within a range that does not hinder the function of the main component. At this time, the content ratio of the main component is not specified, but the extract or extract obtained by extracting roasted wheat has a solid content concentration of 50% by mass or more, particularly 70% by mass in the beverage. %, More preferably 80% by mass or more (including 100%).

  Examples of the above-mentioned “liquid obtained by extracting roasted wheat or a liquid mainly composed of an extract” include, for example, a liquid consisting only of an extract obtained by extracting roasted wheat, the extract A liquid obtained by diluting a liquid, a liquid obtained by mixing extract liquids, a liquid obtained by adding an additive to any one of these liquids, or a liquid obtained by dispersing a dried one of these liquids. it can.

(material)
Roasted wheat can be obtained by roasting raw wheat.
Examples of raw wheat include barley such as barley and bare barley such as Nijo, Shijo, and Rojo, modified wheat such as water-immersed or enzymatically processed wheat, β-glucan-rich wheat, amylose-free wheat, and low polyphenol wheat. be able to.

  In addition, β-glucan-rich wheat is wheat that contains a lot of β-glucan. ”And the like, and“ BG Burley ”and the like can be given as specific products.

  The roasting treatment can be performed by hot air roasting, sand roasting roasting, far-infrared roasting, open kettle roasting, rotary drum roasting, medium roasting, or the like.

  The extraction is not particularly limited, but can be performed by column type extraction, batch type extraction or the like.

  The form of the raw wheat during extraction can be a hole (round grain), ground crack, pulverized, or the like.

  In addition, to raw wheat, tea leaves (Camellia sinensis var. Sinensis and Camellia sinensis var. Assamica, or hybrids thereof) made from leaves and stems, brown rice, pigeons, corn, amaranth, quinoa, arabic millet, mozuku, Licorice, Lotus, Perilla, Pine, Psyllium, Rosemary, Mulberry, Gymnema, Ketsumeishi, Soybeans, Kelp, Ganoderma, Bear Beard, Salmon, Sesame, Safflower, Ashitaba, Chen, Guava, Aloe, Gymnema, Tochu, Dokdami, Chicory, The leaves, stems, roots, etc. of various plants such as evening primrose, loquat and rice husk may be mixed.

  As a preferred example, roasted wheat having a pulverized L value of 28 to 55 obtained by using rojo barley as raw wheat and hot air or medium roasting may be used.

(Extraction)
It is preferable to extract roasted wheat with an extract at 60 to 100 ° C.

(Formulation)
The above composition can be adjusted by adjusting the type of raw wheat, roasting conditions, extraction conditions of roasted wheat, and the like.
Moreover, it can adjust to the said composition by mixing two types or three types or more of different extract liquids, such as the kind of raw wheat, roasting conditions, and the extraction conditions of roasted wheat.

  Commercial wheat extract may be added to adjust the amount of each component to the above range, but the use of wheat extract should be avoided as much as possible so as not to lose the lingering feeling of the original scent of wheat. Yes, preferably not used if possible.

  In addition, in this packaged soft drink, as long as no precipitate is generated even after long-term storage, an antioxidant such as ascorbic acid or sodium ascorbate, a flavoring agent, a pH adjuster such as sodium bicarbonate, Additives such as emulsifiers, preservatives, sweeteners, colorants, thickening stabilizers, seasonings, and toughening agents can be used alone or in combination. Further, deep sea water or hard water may be mixed.

(Container filling)
Examples of containers that can be used for the present soft drinks include glass bottles, molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), plastic containers such as multilayer molded containers, paper containers, and metal containers.

  When a plastic container is used as the container, the oxygen permeation amount (cc / Day / 500 mL bottle) of the container at 25 ° C. and a humidity of 55% RH is preferably 0.010 to 0.200, and 0.015 to 0.100 is more preferable, and 0.020 to 0.080 is more preferable. Thereby, a drink and oxygen react during storage, and sweetness can be taken out.

  The oxygen amount (mL) in the space (also referred to as “head space”) between the mouth portion of the container of the container-packed soft drink and the liquid level of the beverage in the container is 0.0008 with respect to 1 mL of the content liquid. ˜0.040 is preferable, 0.0028 to 0.032 is more preferable, and 0.004 to 0.020 is even more preferable.

  The container-packed soft drink is preferably filled at room temperature when filling the container with the soft drink. Moreover, it is preferable not to fill with nitrogen.

(Sterilization)
This container-packed soft drink is manufactured by performing sterilization at any stage of the manufacturing process, if necessary. The sterilization conditions may be selected by a method that can achieve the same effect as the conditions defined in the Food Sanitation Law. For example, when a heat-resistant container is used as the container, retort sterilization may be performed. Further, when using a non-heat resistant container as a container, the container-packed soft drink is, for example, pre-cooled to a predetermined temperature after preliminarily sterilizing the soft drink with a plate-type heat exchanger or the like, and filled with hot or low temperature, For example, it can manufacture by performing aseptic filling at 10-50 degreeC.

  In addition, the measurement of each said component amount and wheat origin soluble solid content can be measured with the measuring method shown in the below-mentioned Example, for example.

<Explanation of terms>
The “soft drink” in the present invention refers to a drink that gives a refreshing feeling and is suitable for quenching thirst, and more specifically, the “lactic acid bacteria beverage / milk and dairy product” defined in the definition of the Food Sanitation Law. Excludes beverages with less than 1% by volume of sake components.

  The “packed container” in the present invention means a state in which an object is filled and sealed in a metal container, such as metal, glass, plastic, a metal container or a plastic film.

In the present invention, when expressed as “X to Y” (X and Y are arbitrary numbers), “X is preferably greater than X” and “preferably Y”, with the meaning of “X to Y” unless otherwise specified. It means “smaller”.
Further, in the present invention, when expressed as “X or more” (X is an arbitrary number), it means “preferably larger than X” unless otherwise specified, and “Y or less” (Y is an arbitrary number). ) Includes the meaning of “preferably smaller than Y” unless otherwise specified.

  Examples of the present invention will be described below. However, the present invention is not limited to this embodiment.

≪Sensory evaluation test 1≫
The container-packed soft drinks of Examples 1 to 9 and Comparative Examples 1 to 8 below were prepared and subjected to a sensory evaluation test.

<Production of raw wheat>
First, the following raw wheat 1-8 were produced. The pulverized L value was pulverized for 30 seconds with a household tabletop electric mill and placed in a cell so that the thickness was about 1 cm, and a color difference meter manufactured by Nippon Denshoku Industries Co., Ltd. The surface color was measured with Color SE-2000).

(Raw wheat 1)
200 g of Canadian barley barley (variety: Legacy) was steam sprayed to adjust the water content to about 25% by weight, put into a rotating drum type medium roasting kiln, and roasted at a temperature of 255 ° C. Second-time primary roasting was performed. Then, after performing the second roasting at a roasting temperature of 280 ° C. for 90 seconds, the roasting temperature is transferred to the conveyor of the cooling device, and the cooling fan and the wheat so that the product temperature of the wheat stays in the temperature range of 80 to 140 ° C. for 47 seconds. Raw material wheat 1 was manufactured by adjusting the speed of the conveyor and cooling slowly. The pulverized L value of this wheat was 31.

(Raw wheat 2)
200 g of Canadian barley (variety: Legacy) was put into a small hot air roasting machine at an exhaust temperature of 190 ° C. and discharged after 12 minutes at a product temperature of 184 ° C. to produce raw wheat 2. The pulverized L value of this wheat was 46.

(Raw wheat 3)
200 g of domestic Rojo barley (variety: Shunrai) was put into a small hot air roaster at an exhaust temperature of 265 ° C., and after 7 minutes, discharged at a product temperature of 196 ° C. to produce raw wheat 3. The pulverized L value of this wheat was 42.

(Raw wheat 4)
Australian barley barley was soaked in water at room temperature for about 36 hours, further sufficiently absorbed in a moist environment for about 24 hours, and then dried under low heat conditions at about 75 ° C. 250 g of this dried wheat was put into a rotary hot air roaster at an exhaust temperature of 282 ° C., and after 4 minutes, it was discharged at a product temperature of 187 ° C. to produce raw wheat 4. The pulverized L value of this wheat was 32.

(Raw wheat 5)
Australian Nijo barley was soaked in water at room temperature for about 24 hours, further sufficiently absorbed in a humid environment for about 24 hours, and then dried under low heat conditions at about 75 ° C. This was again immersed in water at 5 ° C. for 24 hours, and after removing excess water, it was heated to 60 to 90 ° C. in a steam atmosphere for 30 minutes and dried. 120 kg of this dried wheat was put into a rotary hot air roaster at an exhaust temperature of 205 ° C., and after 5 minutes, discharged at a product temperature of 179 ° C. to produce raw wheat 5. The pulverized L value of this wheat was 49.

(Raw material 6)
American Rokujo Barley (variety with high β-glucan content) is steam-treated to adjust the water content to about 15% by weight, put into a rotating drum type medium roasting kiln, and roasted at 230 ° C. A 90-second primary roast was performed. Then, after performing secondary roasting at a roasting temperature of 271 ° C. for 90 seconds, the roasting temperature is transferred to a conveyor of a cooling device, and a cooling fan and a wheat so that the product temperature of wheat stays in a temperature range of 80 to 140 ° C. for 120 seconds. Raw material wheat 6 was manufactured by adjusting the speed of the conveyor and cooling slowly. The pulverized L value of this wheat was 29.

(Raw material 7)
150 g of Canadian barley barley (variety: Legacy) was put into a small hot-air roaster at an exhaust temperature of 185 ° C., and after 17 minutes, discharged at 190 ° C. to obtain roasted wheat. This was pulverized with a hand mill to produce raw wheat 7. The pulverized L value of this wheat was 35.

(Raw wheat 8)
The raw wheat 6 was pulverized with a hand mill to obtain raw wheat 8. The pulverized L value of this wheat was 29.

<Preparation of extract>
(Extract 1-8)
Each raw wheat 1-8 was mix | blended (g / L) in the ratio shown in following Table 1, and it extracted with the following extraction method, and produced the extract liquids 1-8.

(Column extraction)
An 80-mesh wire mesh (diameter 40 mm) was installed in a stainless steel drip extraction container (inner diameter 150 mm, cylindrical portion height 150 mm, volume about 3120 cm ³ ) equipped with a cock capable of controlling the flow rate at the bottom of the container. 200 g of roasted wheat in a hole state was put into the same container which had been heated to a high temperature in advance with hot water, and the height was made uniform. 1 L of hot water at 98 ° C. was poured into this, and after holding for 25 minutes, the content solution was drawn out to obtain an extraction stock solution A. 1 L of hot water at 98 ° C. was further added to the residue and kept for 20 minutes, and then the content solution was drawn out to obtain an extraction stock solution B. Extraction stock solutions A and B were mixed, cooled to 25 ° C., filtered through a 235 mesh stainless steel mesh, and the volume was adjusted to 2 L with ion-exchanged water to prepare each extract.

(Batch extraction)
The roasted wheat for 4 L of the extract was charged into the cylinder to make the height uniform. Hot water having the temperature shown in Table 1 was poured into this, and the mixture was heated and extracted while maintaining the temperature. During the extraction, stirring was performed for 15 seconds at a time corresponding to the middle of the extraction time. This was filtered through a stainless mesh (80 mesh, 235 mesh), cooled to 25 ° C., and then adjusted to 4 L with ion-exchanged water to prepare each extract. The raw wheat 4 and 5 were extracted with whole wheat, and the raw wheat 7 and 8 were extracted with ground wheat.

<Production of soft drinks>
Each extract 1-8 was mix | blended in the ratio shown to the following Table 2, 3, and 300 ppm of ascorbic acid was added, Then, sodium bicarbonate was added and it adjusted to pH 6.5. Ion exchange water is added to this to adjust the total volume to 5000 ml, this solution is sterilized at 135 ° C. for 30 seconds and then cooled to 35 ° C., filled into a PET bottle in an aseptic environment, and wrapped with a plastic cap. The container-packed soft drinks of Examples 1 to 9 and Comparative Examples 1 to 8 were prepared.

  In addition, all the soft drinks produced by the above method had a dissolved oxygen content of 2 mg / L. The oxygen permeation amount of the PET bottle used for filling was 0.040 cc / day / bottle 500 mL (25 ° C., 55% RH), and the oxygen amount in the headspace was 0.006 mL per 1 mL of soft drink. It was.

≪Ingredients for soft drinks≫
The components of the container-packed soft drinks of Examples 1 to 9 and Comparative Examples 1 to 8 were measured, and each value was calculated. The results are shown in Tables 4 and 5 below.
In addition, the measuring method of each component is shown below.

<Starch>
10 g of ethanol is added to 10 g of the sample solution, centrifuged (8000 g to 10000 g, 20 minutes), and the supernatant is discarded. Distilled water is added again to the residue as appropriate, and gelatinization is performed for 3 minutes.
Glucoamylase (“AMYLOGLUCOSIDASE, Megazyme” manufactured by Nippon Biocon Co., Ltd.) was added thereto, and the mixture was incubated at 37 ° C. for 2 hours, then adjusted to 20 mL, and applied to filter paper (“ADVANTEC No. 5B” manufactured by Toyo Filter Paper Co., Ltd.). And filter.

About this filtrate, glucose amount is calculated | required using the commercially available kit for glucose determination (for example, "glucose CII-Test Wako" Wako Pure Chemical Industries Ltd. make). The amount of starch contained in the sample can be calculated from the amount of glucose by the following formula.
Starch (g / 100 g) = glucose amount (g / 100 g) × 0.9... Formula

<Β-glucan>
The amount of β-glucan can be determined using a β-glucan quantification kit (for example, “analysis kit” manufactured by Megazyme). Add 2.5 g of ammonium sulfate to 5 mL of the sample solution, mix carefully so as not to foam, and let stand at 4 ° C. for 20 hours. The solution is centrifuged (1000 g, 10 minutes) and the supernatant is removed. Add 1.0 mL of 50% ethanol to the residue and stir vigorously, add another 10 mL of 50% ethanol and mix, centrifuge (1000 g, 5 min) and remove the supernatant. The same operation was repeated on the obtained residue, and then the residue was dissolved in 4.8 mL of 20 mM sodium phosphate buffer (pH 6.5). 0.2 mL of lichenase (10 U) was added and the mixture was stirred at 40 ° C. for 5 minutes. Leave still. This is centrifuged (1000 g, 10 minutes), and the resulting supernatant is transferred to three test tubes in 0.1 mL portions. Add 0.1 mL of 50 mM ammonium acetate buffer (pH 4.0) to one test tube (blank sample). To the remaining two, 0.1 mL of β-glucosidase / 50 mM ammonium acetate buffer (pH 4.0) solution (0.2 U) is added (reaction sample). Each is allowed to stand at 40 ° C. for 15 minutes, and after adding 3.0 mL each of a reagent for quantifying glucose (GOPOD Reagent), the mixture is allowed to stand at 40 ° C. for 20 minutes. About these solutions, the light absorbency A in 510 nm is measured, and light absorbency difference (DELTA) A is calculated | required by following Formula.
ΔA = A (reaction sample) −A (blank) (formula) Further, from the absorbance difference ΔA, the amount of β-glucan contained in the sample solution can be calculated by the following formula.
β-glucan amount (mg / L) = ΔA × F × 9 (formula) where F = 100 / A (glucose standard solution)
Here, the glucose standard solution is obtained by mixing 50 mM sodium acetate buffer (0.1 mL), 1.0 mg / mL aqueous glucose solution (0.1 mL), and glucose quantification reagent GOPOD (3.0 mL). Two or more samples were measured, and the average value was taken as the amount of β-glucan.

<Maltose>
100 μL of 100 ppm lactose aqueous solution and 800 μL of distilled water were added to 100 μL of the sample solution to prepare a stock solution for analysis. The stock solution for analysis was passed through a solid layer carrier (“BOND Elut-SAX, 1 mL” manufactured by Varian) washed with 1 mL of methanol and distilled water.
The first 100 μL was discarded, and then 300 μL obtained was used as a sample for analysis. As a sample for the calibration curve, a mixture solution of maltose and lactose prepared by similarly treating a stock solution prepared by diluting from 10 ppm to 1/2 to become a 6-check calibration curve was used. As the calibration sample, a solution prepared by similarly treating a solution adjusted to 10 ppm of lactose was used. Each sample was passed through a 0.45 μm cartridge filter and then subjected to HPLC analysis using the following equipment and conditions. The result obtained is that the correction coefficient k = (L ′) / (L) obtained by dividing the lactose value (L ′) of the calibration sample by the lactose value (L) of each analysis sample is calculated for each analysis sample. The maltose analysis value was multiplied to determine the concentration of the analytical stock solution, and the dilution rate was further multiplied to obtain the content in the sample solution.

(Analysis conditions)
Sample injection volume: 25 μL
Flow rate: 1.0mL / min
Eluent A: 0.2 M aqueous sodium hydroxide solution Eluent B: 1 M aqueous sodium acetate solution Eluent C: distilled water Column temperature 30 ° C.

(Analytical equipment)
The model numbers of the constituent units of the HPLC apparatus are as follows (all manufactured by Nippon Dionex).
Detector: Integrated amperometry detector EC50A
Oven: TCC-100
Pump: GP50
Autosampler: AS50
Analysis software: CHROMELEON
Column: CarboPac PA1 (guard column: diameter φ4 × length 50 mm, separation column: diameter φ4 × length 250 mm)

(Concentration gradient condition)
Time (Eluent A / Eluent B / Eluent C each%)
0-5 minutes (5/0/95)
20 minutes (60/0/40)
30 minutes (80/0/20)
31-40 minutes (0/100/0)
41-55 minutes (5/0/95)

<Wheat-derived soluble solids>
Wheat-derived soluble solid content (%) was measured with a differential densitometer “DD-7” (manufactured by Atago Co., Ltd.).

<For minerals>
Each component of magnesium, calcium, and phosphorus was measured with an ICP emission spectroscopic analysis / ICP mass spectrometer (ICP-OES) “Vista-PRO” (Varian, Inc., CA, USA).

≪Evaluation≫
Using each of the container-packed soft drinks of Examples 1 to 9 and Comparative Examples 1 to 8, sensory evaluation at a liquid temperature of 15 ° C. (evaluation at normal temperature) and sensory evaluation at a liquid temperature of 30 ° C. (evaluation during dry mouth) were performed. .

<Evaluation at normal temperature>
Each container-packed soft drink was adjusted to a liquid temperature of 15 ° C. in a thermostatic bath, and 5 experienced male examiners (all in their 20s) tasted them to perform sensory evaluations on taste, texture, concentration, and refreshment. Each item was evaluated according to the following evaluation criteria in four stages of “◎” to “×” by a meeting of five persons. The results are shown in Tables 4 and 5 above.

  In addition, the sour taste indicates the taste derived from the overall roasted wheat mainly composed of sweetness / umami taste and bitter astringency when contained in the mouth. The sense of texture refers to the viscosity and solid feeling of liquid that can be felt during drinking. Moreover, a density feeling shows the density of the drink felt when a drink is included. The refreshing sensation indicates a firm sensation of taste with respect to the sense of taste and concentration.

<Evaluation criteria>
(Savory)
The sour taste was evaluated on a four-point scale, where “◎” indicates an appropriate case and “×” indicates an unfeeling or strong feeling.
(Texture feeling)
The texture was evaluated on a four-point scale, where “◎” indicates an appropriate case and “×” indicates an unfeeling or heavy feeling.
(Density)
The feeling of density was evaluated in four stages, with “◎” being moderate and “x” being too thin or too dark.
(Fresh feeling)
The refreshing feeling was evaluated on a four-point scale, with “◎” being a moderate case and “x” being a feeling that was not felt or felt strong.

<Comprehensive evaluation>
"Comprehensive evaluation about taste" and "Comprehensive evaluation about refreshing feeling" were calculated.
“Comprehensive evaluation regarding taste (tasting comprehensive evaluation)” was calculated from evaluation of taste and texture. First, when there was even an evaluation of “×”, the overall taste evaluation was evaluated as “×”. Next, the average evaluation was set as the taste comprehensive evaluation. When the average evaluation is in between, for example, when the taste is “◎” and the texture is “◯”, the evaluation is rounded down, that is, the evaluation of “◯”.
The results are shown in Tables 4 and 5 above.

The “comprehensive evaluation for a refreshing feeling (fresh feeling comprehensive evaluation)” was calculated from the evaluation of the density feeling and the refreshing feeling. The evaluation method is the same as the above-described comprehensive taste evaluation.
The results are shown in Tables 4 and 5 above.

The general evaluation at normal temperature was calculated from “taste comprehensive evaluation” and “freshness comprehensive evaluation”. The evaluation method is the same as the above-described comprehensive taste evaluation.
The results are shown in Tables 4 and 5 above.

<Results of evaluation at room temperature>
In each of the examples, the overall evaluation at normal temperature was “◯” or more, and the beverage was excellent in taste and refreshing.
On the other hand, all the comparative examples except for Comparative Example 7 had an overall evaluation of “×” at room temperature.
From the results of Comparative Examples 1 and 4, it was considered that the polysaccharide had an effect on the texture, and from the Comparative Examples 2 and 3, the maltose seemed to have an effect on the taste, and the taste was not evaluated well.

  From the results of Comparative Examples 5 and 6, the barley-derived soluble solid content affects the feeling of concentration, and from the result of Comparative Example 8, the mineral content seems to affect the refreshing feeling in drinking at room temperature. The evaluation was not good.

<Evaluation during dry mouth>
Each container-packed soft drink was warmed to 30 ° C., and the above-mentioned five men tried it. In addition, 5 people had a tasting immediately after receiving a 30-minute exercise (running by a room runner) for 15 minutes in an environment of room temperature 30 ° C. and humidity 60-70% (equivalent to WBGT 27-29 ° C.). .
First, in the same manner as the above-mentioned evaluation test at normal temperature, sensory evaluation was performed on taste, texture, density, and refreshment. The results are shown in Tables 4 and 5 above.

<Comprehensive evaluation>
"Comprehensive evaluation about taste" and "Comprehensive evaluation about refreshing feeling" were calculated, and based on these, a comprehensive evaluation during dry mouth was calculated.
"Comprehensive evaluation about taste (taste comprehensive evaluation)", "Comprehensive evaluation about refreshing feeling (fresh feeling comprehensive evaluation)" and comprehensive evaluation during dry mouth were evaluated in the same manner as the above-mentioned general evaluation at normal temperature.
The results are shown in Tables 4 and 5 above.

(Results of dry mouth evaluation)
In each of the Examples, the comprehensive evaluation during dry mouth was “Δ” or more, and the beverage had a taste and a refreshing feeling.
On the other hand, all the comparative examples except for Comparative Example 8 had a dry evaluation as “x”.
The result of the comparative example is the same result as the above-mentioned general evaluation at normal temperature, the polysaccharide and maltose affect the taste, and the wheat-derived soluble solid content affects the feeling of concentration. From the results, the mineral content seems to affect the refreshing feeling when dry, and the overall evaluation was not good.

  From these results, the amount of polysaccharide (mg / 100 mL) combining the amount of starch and the amount of β-glucan is 30 to 120, the amount of maltose (mg / L) is 0.51 to 2.50, and soluble from wheat A packaged soft drink having a solid content (%) of 0.15 to 0.48 and a combined mineral content (mg / 100 ml) of magnesium, calcium and phosphorus is 1.00 to 4.00. It has been found that it becomes a packaged soft drink that is excellent in taste at any temperature, can be easily ingested in large quantities, and can be supplemented with minerals.

≪Sensory evaluation test 2≫
<Evaluation of freezing temperature, normal time and dry mouth>
Evaluation was made on a soft drink packed in a container when drunk at a low temperature (freezing temperature of about 0 ° C.) where it is difficult to feel the taste.
While using said Examples 3, 5, and 9, each said extract was mix | blended in the ratio shown in following Table 6, and the container-packed soft drink of Examples 10-13 was produced with the manufacturing method similar to the above. The results of measuring these components are shown in Table 7 below.

  These beverages were stored in ice water for 12 hours, and the beverage temperature was 0 degree. The five male examiners conducted these drinks for “Evaluation of ice temperature / normal time” and “Evaluation of ice temperature / dry mouth”. “Evaluation of ice temperature and normal time” was conducted in the same manner as the evaluation at normal temperature in sensory evaluation test 1, and a sensory test of the beverage at the freezing temperature was conducted. “Evaluation of ice temperature and dry mouth” was the same as the dry mouth evaluation in Sensory Evaluation Test 1, and was sampled immediately after exercise to have a sensory evaluation of a beverage at freezing temperature. In particular, the sensory evaluation was performed focusing on the balance between umami and taste during dry mouth. The evaluation criteria for the balance between umami and taste are shown below. These results are shown in Table 7 above.

<Evaluation criteria>
(Balance between umami and taste)
When the balance between umami and taste is the most favorable, “++++” is given, and when the balance is slightly lacking, “±” is given, and “++”, “++”, “+”, “±” are evaluated in order from the top. did.

(result)
In Examples 3 and 10, the balance between umami and taste was most preferable.
In Examples 5 and 11, the balance between umami and taste was preferred.
In Example 12, umami was felt strongly when drinking at the freezing temperature, and it was slightly unbalanced compared to Examples 3 and 10.
Example 13 had a weak umami and was slightly less balanced than Examples 3 and 10 when drinking at freezing temperatures.

As a result, when the ratio of phosphorus amount to maltose amount (phosphorus / maltose) is 0.60 to 3.00, the container is packed with a good balance between umami and taste even when ingested at freezing temperature. I found that it became a soft drink.
This seems to be because umami is enhanced by the enhancement (amplification) effect. In other words, it seems that the balance between phosphorus and maltose has an effect on umami, and the umami is amplified even at low temperatures such as the freezing temperature where it is difficult to feel the taste.

Claims (6)

  The amount of polysaccharide (mg / 100 mL) combined with the amount of starch and β-glucan is 30 to 120, the amount of maltose (mg / L) is 0.51 to 2.50, and soluble solid content derived from wheat (% ) Is 0.15 to 0.48, and the mineral content (mg / 100 ml) of the combined amount of magnesium, calcium and phosphorus is 1.00 to 4.00.   The container-packed soft drink according to claim 1, wherein a ratio of phosphorus amount to maltose amount (phosphorus / maltose) is 0.60 to 3.00.   The amount of polysaccharides (mg / 100 mL) combined with the amount of starch and β-glucan is adjusted to 30 to 120, the amount of maltose (mg / L) is adjusted to 0.51 to 2.50, and soluble solid content derived from wheat (%) Is adjusted to 0.15 to 0.48, and the mineral content (mg / 100 ml) of the total amount of magnesium, calcium and phosphorus is adjusted to 1.00 to 4.00. Production method.   The method for producing a packaged soft drink according to claim 3, wherein a ratio of phosphorus amount to maltose amount (phosphorus / maltose) is adjusted to 0.60 to 3.00.   The amount of polysaccharides (mg / 100 mL) combined with the amount of starch and β-glucan is adjusted to 30 to 120, the amount of maltose (mg / L) is adjusted to 0.51 to 2.50, and soluble solid content derived from wheat (%) Is adjusted to 0.15 to 0.48, and the mineral content (mg / 100 ml) of the total amount of magnesium, calcium and phosphorus is adjusted to 1.00 to 4.00. Taste improvement method.   The method for improving the taste of a packaged soft drink according to claim 5, wherein the ratio of phosphorus amount to maltose amount (phosphorus / maltose) is adjusted to 0.60 to 3.00.