JP2015136302A - Container-packed beverage retaining storage stability and mineral water-like flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a container-packed beverage retaining the storage stability of a beverage and a mineral water-like flavor by resolving the problem of restriction on raw materials or production process to microorganism hazard, or the problem of the storage stability of the beverage against the microorganism hazard, and to provide a method for production of the container-packed beverage.SOLUTION: A container-packed beverage contains an acidulant and an organic acid salt and/or an amino acid salt in a beverage liquid, has an acid concentration adjusted to 0.05 or less in the citric acid conversion acidity of the beverage and pH 4.6 or below, and retains the storage stability and a mineral water-like flavor. The restriction on microorganism hazard in production and storage of the container-packed beverage is reduced, a foreign taste peculiar to the acidulant is reduced, and a flavor acceptable as a mineral water is retained.

Description

  The present invention relates to the problem of storage stability of beverages against microbial hazards during storage of beverages, or restrictions on raw material materials and manufacturing processes against microbial hazards during manufacturing and storage of packaged beverages. The present invention relates to a container-packed beverage that eliminates the limitations and problems and retains the storage stability and mineral water-like flavor of the beverage, and a method for producing the beverage. More specifically, in order to eliminate restrictions and problems with respect to microbial hazards when manufacturing and storing a packaged beverage, the beverage is adjusted to a low acidity with an acidulant and adjusted to an acidic region, and an organic acid salt and / or The present invention relates to providing a packaged beverage that contains an amino acid salt to reduce the peculiar taste of acidulant and retains the storage stability of the beverage and the flavor of mineral water.

  Mineral water originally refers to potable drinking water that uses groundwater as raw water. In Japan, mineral water or mineral water that has not been adjusted to contain mineral salts, etc. If the raw water is not groundwater, it is called bottled water. Mineral water is a safe and delicious water that contains natural minerals and does not contain odors, harmful substances, or pollutants. Instead of drinking water such as tap water, , Which is being used.

  In recent years, from the standpoint of palatability and health function, demand for packaged beverages similar to sports drinks and near water such as mineral water is increasing while various packaged beverages are provided. In addition to the adjustment of mineral components, the addition of health function components and flavor components to mineral water is also disclosed. For example, in JP-A-6-343981, JP-A-2004-267899, and JP-A-2009-72723, a mineral component is adjusted with minerals eluted from natural ore or bark carbide to balance the living body. Japanese Patent Application Laid-Open No. 2001-299295 discloses a method for producing a mineral water containing a good mineral component. In a mineral water containing sodium, potassium, calcium, and magnesium ions, the magnesium ion content is 250 ppm. Japanese Unexamined Patent Application Publication No. 2010-116327 adjusts a mineral component composed of Ca, Na, Mg, K, Mn, B, and Li to a specific concentration range. Depending on the taste, Method of making a referral water is disclosed, respectively.

  JP 2011-256124 A discloses a beverage in which water-soluble β-glucan is added to mineral water to add a bioregulatory function or a physiologically active function. JP 2013-94095 A discloses mineral water. A beverage in which a water-soluble vitamin having an amino group is added to reinforce a nutritional component is disclosed. Further, JP-A-7-31433 discloses a flavor water that replaces a sports drink or mineral water in which a fruit flavor is contained in ion-exchanged water or natural water.

  As described above, in mineral water, natural water, natural mineral water, bottled water, or various things such as those in which various components are adjusted, are provided as packaged beverages. From the neutral range, it becomes slightly alkaline depending on the minerals contained. Therefore, it is not possible to take measures against microbial hazards caused by a drop in pH as in acidic beverages, and in manufacturing and storage, strict responses are required for microbial hazards to raw materials, manufacturing processes, or products. This is a restriction when manufacturing and storing beverages. That is, in various acidic beverages prepared as general soft drinks, the pH of the beverage can be adjusted to an acidic range, for example, pH 4.6 or lower, so that microbial hazard can be mitigated, Restrictions on the production and storage of beverages can be reduced. However, in mineral water, for example, if the acid range is adjusted by adding a sour agent, microbial harm is reduced by setting the acid range, but the acidity / egg taste caused by the acidulant is generated, so some sweetness Although it is possible to adjust a normal soft drink having a water content (Japanese Patent Laid-Open No. 2008-11783, Japanese Patent Laid-Open No. 2012-070708), such a method is used for a beverage that targets a flavor such as mineral water. It cannot be adopted.

  In recent years, in the production of beverages such as mineral water, in order to reduce the burden of high temperature sterilization against microbial hazards, aseptic filling, etc., by using acidic ion water as raw material water, the pH of soft drinks can be adjusted. It is controlled to 4.6 or less, does not require heavy or complicated control sterilization equipment, etc., and it is extreme even without using raw materials that greatly affect the flavor such as pH adjusters. A method of providing a soft drink that can be pasteurized with a small amount is disclosed (Japanese Patent Laid-Open No. 2003-164272).

  As described above, for container-packed beverages that target flavors such as mineral water, while maintaining the mineral-water-like flavor, it is convenient for microbial hazards during production and storage of the container-packed beverages, In addition, the current situation is to develop a method for effectively reducing the microbial harm as a problem in this field.

Japanese Patent Application Laid-Open No. 6-343981. JP-A-7-31433. JP 2001-299295 A. JP2003-164272A. Japanese Patent Application Laid-Open No. 2004-267899. Japanese Patent Application Laid-Open No. 2008-11783. JP2009-72723A. JP 2010-116327 A. Unexamined-Japanese-Patent No. 2011-256124. Unexamined-Japanese-Patent No. 2012-070708. JP2013-94095A.

  The subject of the present invention is the problem of the storage stability of beverages against microbial hazards in the preservation of beverages, or the restrictions on the raw materials and the microbial hazards in microbial hazards in the production process during the production and storage of packaged beverages On the other hand, it is an object of the present invention to provide a packaged beverage that eliminates the limitations and problems and retains the storage stability and mineral water-like flavor of the beverage, and a method for producing the same.

  Mineral water itself, the beverage liquid type, from the neutral range, becomes slightly alkaline due to the contained mineral, compared to the general acidic beverage, when manufacturing and storing the packaged beverage, the raw material Strict response is required for microbial hazards to the manufacturing process or product, and this response is a limitation when manufacturing and storing a packaged beverage having a mineral water-like flavor. The inventors of the present invention are diligently studying a method for reducing restrictions on microbial hazards during the production and storage of the packaged beverage. In the production of the packaged beverage, the sour agent, the organic acid salt, and / or Alternatively, by containing an amino acid salt and adjusting the acid concentration to the citric acid equivalent acidity and pH of a specific beverage, a container-packed beverage that retains the storage stability of the beverage and the mineral water-like flavor is produced. As a result, the present invention has been completed.

  That is, according to the present invention, in a packaged beverage, the beverage contains a sour agent and an organic acid salt and / or an amino acid salt, and the acid concentration of the beverage converted to citric acid concentration is 0.05. Hereinafter, it consists of the container-packed drink holding the storage stability of the drink characterized by adjusting pH to 4.6 or less, and the flavor like mineral water. The present invention adjusts the beverage to a low acidity with an acidulant and adjusts it to an acidic region as described above, thereby reducing restrictions on microbial hazards in the production and storage of packaged beverages and organic acid salts. In addition, by containing an amino acid salt, it is possible to provide a packaged beverage that reduces the peculiar taste of acidulant and retains the storage stability of the beverage and the flavor of mineral water.

  In various acidic beverages prepared as general soft drinks, the pH of the beverage can be adjusted to an acidic range, for example, pH 4.6 or lower, so that microbial hazard can be mitigated, Restrictions on manufacturing and storage can be reduced. However, since the liquid type of beverages, such as mineral water, becomes slightly alkaline due to the minerals contained from the neutral range, it is difficult to mitigate microbial hazards like acidic beverages, and microbial hazards increase. Therefore, manufacturing restrictions, material restrictions, etc. arise. Therefore, in beverages such as mineral water, it may be possible to reduce the microbial hazard by adding an acidulant to an acidic range. However, since the acidity / egginess caused by the acidulant is produced, It becomes a problem when aiming at a special flavor. Therefore, in the present invention, as a result of further examining the combination of acidulants for the method of retaining the flavor that is acceptable as `` Mizu '' while maintaining acidity, as a result of combining acidulants and organic acid salts and / or amino acid salts, The inventors have found that by reducing the pH while maintaining a specific low acidity, it is possible to reduce the peculiar taste of acidulants, and the present invention has been made.

  In the container-packed beverage of the present invention, the content ratio of the acidulant and the organic acid salt and / or amino acid salt is a weight ratio of 2.0 or less of the organic acid salt and / or amino acid salt relative to the acidulant 1. Ratio is adopted. In the packaged beverage of the present invention, phosphoric acid and / or phytic acid can be mentioned as a preferable sour agent contained. Moreover, in the container-packed drink of this invention, sodium citrate can be mentioned as a preferable organic acid salt contained.

  In the packaged beverage of the present invention, a sour agent and an organic acid salt and / or an amino acid salt can be contained, and a sweetener can be further contained to improve the acidity of the beverage. The sweetener has an effect of masking the acidity of the acidulant, and has an effect of improving the acidity / egginess caused by the acidulant together with the organic acid salt and / or amino acid salt. The sweetness of the beverage by the addition of the sweetener is preferably adjusted to 5.0 or less in terms of sucrose equivalent of sweetness.

  In the production of a container-packed beverage, the present invention contains a sour agent and an organic acid salt and / or an amino acid salt in a beverage, and the acid concentration of the beverage converted to citric acid concentration is 0.05. Hereinafter, the invention of the manufacturing method of the container-packed drink holding the storage stability and mineral water-like flavor of drink characterized by adjusting pH to 4.6 or less is included.

  That is, the present invention specifically includes [1] a sour agent, an organic acid salt and / or an amino acid salt, and the citric acid equivalent acidity of the beverage obtained by converting the acid concentration into citric acid concentration is 0.05 or less, a packaged beverage that retains the storage stability of the beverage and a mineral water-like flavor, wherein the pH is adjusted to 4.6 or lower, and [2] an acidulant and an organic acid salt and / or amino acid salt The storage ratio of the beverage according to the above [1] and mineral water, wherein the content ratio of the organic acid salt and / or amino acid salt is 2.0 or less with respect to the acidulant 1 by weight. Storage stability of the beverage according to [1] or [2] above, wherein the container-packed beverage retaining the flavor and [3] the acidulant is phosphoric acid and / or phytic acid Containerized beverages that retain the flavor of mineral water, [4] From the packaged beverage that retains the storage stability of the beverage and the mineral water-like flavor according to any one of [1] to [3], wherein the organic acid salt is sodium citrate Become.

  [5] The container-packed beverage according to any one of [1] to [4], wherein the beverage further comprises a sweetener to improve the sourness of the beverage and the mineral water. [5] In the above [5], the sweetness of the container-packed beverage holding the flavor and the beverage [6] by adding a sweetener is 5.0 or less as a sucrose equivalent concentration of sweetness. A container-packed beverage that retains the storage stability and mineral water-like flavor of the beverage with improved sourness of the beverage described above, and [7] an acidulant and an organic acid salt and / or amino acid salt, and an acid concentration A container packed with the storage stability of a beverage and a mineral water-like flavor characterized by adjusting the citric acid equivalent acidity of the beverage converted to citric acid concentration to 0.05 or less and the pH to 4.6 or less It consists of the manufacturing method of a drink.

  The present invention provides a packaged beverage that retains the storage stability of the beverage and the flavor of mineral water. According to the present invention, in a packaged beverage, while maintaining its mineral water-like flavor, it is possible to obtain resistance to microbial hazards equivalent to that of a normal acidic beverage. Restrictions on the production and storage of packaged beverages that require strict response to microbial hazards to processes or products can be reduced in a simple and effective manner.

  The present invention is a container-packed beverage, wherein the beverage liquid contains an acidulant and an organic acid salt and / or an amino acid salt, and the acid concentration of the beverage converted to citric acid concentration is 0.05 or less, By adjusting the pH to 4.6 or less, it is possible to provide a packaged beverage that retains the storage stability of the beverage and the flavor of mineral water.

  Beverages targeted in the present invention are targeted for mineral water such as “natural water”, “natural mineral water”, “mineral water”, “drinking water, bottled water”, which are classified by “quality labeling guidelines”. be able to. It also covers mineral water-like beverages that have been given flavor and health functions by adding and adjusting ingredients without departing from the basic specifications of mineral water, such as nutrients such as vitamins and calcium, fruit juice, It includes near-water drinks with added flavors and sport drinks with a modest sweetness. Therefore, in the present invention, “mineral water-like flavor” means not only tasteless like mineral water but also flavor such as near water and sports drink. According to the method of the present invention, in the production of a packaged beverage, the raw materials, the production method and the conditions for the packaged beverage itself, except for adding and adjusting sour agents and organic acid salts and / or amino acid salts to the beverage However, there is no difference from the raw material, manufacturing method and conditions of the packaged beverage.

  In the production of the packaged beverage of the present invention, it is necessary to add and contain a sour agent and an organic acid salt and / or an amino acid salt in the beverage liquid. Examples of edible acidulants that can be used include citric acid, phytic acid, gluconic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phosphoric acid, and ascorbic acid. be able to. In the present invention, phosphoric acid and phytic acid are particularly preferable as the acidulant that suppresses acidity and easily lowers the pH.

  The organic acid salt and / or amino acid salt used in the production of the packaged beverage of the present invention is not particularly limited as long as it is usually used as a food material. , Lactic acid, acetic acid, malic acid, succinic acid, fumaric acid and the like. Examples of the salt include sodium, potassium, calcium, magnesium, ammonium and the like. Of the organic acid salts, sodium citrate is particularly preferred. Examples of the amino acid salt include basic amino acids such as arginine, lysine and ornithine. Examples of the salt include sodium, potassium, calcium, magnesium and ammonium.

  In the present invention, in a packaged beverage, the acidity of the beverage in which the acid concentration is converted to the citric acid concentration is 0.05 or less by containing the acidulant and the organic acid salt and / or amino acid salt in the beverage liquid. The pH is adjusted to 4.6 or lower, and the acid concentration is such that the citric acid equivalent acidity of the beverage converted to citric acid concentration is 0.001 to 0.05 and the pH is 2.9 to 4.6. It is preferable to adjust. In the present invention, the content ratio of the acidulant and the organic acid salt and / or amino acid salt is a weight ratio, and the acid acidulant 1 and / or the amino acid salt may be 2.0 or less with respect to the acidulant 1. Particularly preferably, the weight ratio of the organic acid salt and / or amino acid salt is 1.0 to 2.0 with respect to the acidulant 1.

  In the production of the packaged beverage of the present invention, a sour agent and an organic acid salt and / or an amino acid salt are added to and contained in the beverage liquid, and a sweetener is further added. The sour masking effect can be increased. Examples of the sweetener include sweeteners used in foods and drinks. For example, monosaccharides such as fructose, glucose, tagatose, and arabinose, disaccharides such as lactose, trehalose, maltose, and sucrose, powder Examples thereof include crystalline saccharides such as polysaccharides such as starch syrup, oligosaccharides such as maltooligosaccharide and galactooligosaccharide, and amorphous saccharides such as starch syrup. Also, high-intensity sweeteners such as sucralose, stevia, licorice extract, thaumatin, glycyrrhizin, saccharin, aspartame, and acesulfame K can be mentioned. Particularly preferred are fructose, glucose, sucrose, sucralose, stevia, aspartame, and acesulfame K. In the packaged beverage of the present invention, the sweetness of the beverage by addition of a sweetener is preferably 5.0 or less, particularly preferably 3.0 or less, in terms of sucrose equivalent concentration of sweetness. preferable.

  In the production of the packaged beverage of the present invention, a sour agent and an organic acid salt and / or an amino acid salt are added to and contained in the beverage liquid, and further, lactic acid bacteria may be contained within a range that does not hinder the effects of the present invention. it can. Examples of the lactic acid bacteria include lactic acid bacteria used in foods and drinks, and examples thereof include Lactococcus lactic acid bacteria. Examples of Lactococcus lactic acid bacteria include the following five types of lactic acid bacteria: Lactococcus lactis, Lactococcus raffinolactis, Lactococcus garvieae (Lactococcus garvieae) ), Lactococcus piscium and Lactococcus plantarum. Furthermore, the following three species can be mentioned as subspecies of Lactococcus lactis: Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris) and Lactococcus lactis subsp. Hordniae. Examples of the strain of Lactococcus lactis subsp. Lactis include Lactococcus lactis subsp. Lactis JCM5805 lactic acid bacteria such as Lactococcus lactis subsp. Lactis JCM5805.

In the container-packed beverage of the present invention, a sour agent and an organic acid salt and / or amino acid salt are added to and contained in the beverage liquid, and further, as long as the effect of the present invention is not hindered, it is suitable for each application. By containing an additive and other components, it can be prepared as a packaged beverage. Examples of the other components include various vitamins, minerals, fragrances, coloring agents, preservatives, thickening stabilizers, antioxidants, bittering agents, emulsifiers, sugars, whey, fruit juice, and antifoaming agents. In addition, additives and other components can be appropriately prepared for beverages at a ratio suitable for each application within a range not impeding the effects of the present invention. The proportion can be not more than wt%, preferably not more than 0.5 wt%.

  The present invention will be described more specifically with reference to examples. However, the technical scope of the present invention is not limited to these examples.

[Example 1]
Samples were prepared as shown in Tables 1 and 2, and the sensory evaluation was performed on the sour taste mitigating effect of sodium citrate. The evaluation was as follows: “I feel the unpleasant taste peculiar to acidulants”, “Slight” to “Slightly” Δ, “Not feel”. The sensory evaluation was conducted by six professional panelists.

<Result>
As for the taste taste peculiar to acidulants, it was revealed that phosphoric acid has the most pronounced taste taste with sodium citrate, and phytic acid has a relaxing effect. Therefore, a beverage having a mineral water-like flavor can be produced.

[Example 2]
Samples were prepared as shown in Table 3, and the sensory evaluation was conducted on the mitigating effect of the taste amelioration peculiar to the acid salt of the organic acid salt with respect to phosphoric acid as the acidulant. The evaluation was as follows: “I feel the unpleasant taste peculiar to acidulants”, “Slight” to “Slightly” Δ, “Not feel”. The sensory evaluation was conducted by six professional panelists.

<Result>
It became clear that the taste taste peculiar to acidulants has a relaxation effect by sodium citrate and sodium bicarbonate. Moreover, pH became 3.8 by adding sodium citrate, and it was able to be adjusted as an acidic drink (pH is 4.6 or less).

[Example 3]
Samples were prepared as shown in Table 4, and the sensory evaluation was performed on the mitigating effect of acid taste that is peculiar to the acidulant by the ratio of sodium citrate to phosphoric acid that is the acidulant. The evaluation was as follows: “I feel the unpleasant taste peculiar to acidulants”, “Slight” to “Slightly” Δ, “Not feel”. The sensory evaluation was conducted by six professional panelists.

<Result>
When the acidity is 0.0500 or less, a beverage having a mineral water-like flavor can be produced without feeling the unpleasant taste peculiar to acidulants.

  The present invention provides a packaged beverage that retains the storage stability of the beverage and the flavor of mineral water. According to the present invention, in a packaged beverage, it is possible to obtain resistance to microbial hazards equivalent to that of a normal acidic beverage while maintaining its flavor, and in the production and storage of the packaged beverage, It is possible to reduce the restrictions in the production and storage of packaged beverages that require strict measures against microbial hazards to products in a simple and effective manner.

Claims (7)

  Beverages containing acidulant, organic acid salt and / or amino acid salt and acid concentration converted to citric acid concentration are adjusted to citric acid equivalent acidity of 0.05 or less and pH adjusted to 4.6 or less. A packaged beverage that retains the storage stability of the beverage and the flavor of mineral water.   The content ratio of the acidulant and the organic acid salt and / or amino acid salt is 2.0% or less of the organic acid salt and / or amino acid salt with respect to the acidulant 1 by weight. 1. A packaged beverage having the storage stability of the beverage according to 1 and a mineral water-like flavor.   The packaged beverage having the beverage storage stability and mineral water-like flavor according to claim 1 or 2, wherein the acidulant is phosphoric acid and / or phytic acid.   An organic acid salt is sodium citrate, The container-packed drink holding the storage stability and mineral water-like flavor of the drink according to any one of claims 1 to 3.   The container-packed drink in any one of Claims 1-4 WHEREIN: Furthermore, the container-packed drink which contained the sweetener and hold | maintained the storage stability and the mineral water-like flavor of the drink which improved the acidity of the drink.   The beverage storage stability and mineral water with improved sourness of the beverage according to claim 5, wherein the sweetness of the beverage by addition of a sweetener is 5.0 or less in terms of sucrose equivalent of sweetness. A packaged beverage that retains the same flavor. Beverages containing acidulant, organic acid salt and / or amino acid salt, and acid concentration converted to citric acid concentration are adjusted to citric acid equivalent acidity of 0.05 or less and pH adjusted to 4.6 or less. A method for producing a packaged beverage that retains the storage stability of the beverage and the flavor of mineral water.