JP2017216964A - Beverage - Google Patents
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- JP2017216964A JP2017216964A JP2016115670A JP2016115670A JP2017216964A JP 2017216964 A JP2017216964 A JP 2017216964A JP 2016115670 A JP2016115670 A JP 2016115670A JP 2016115670 A JP2016115670 A JP 2016115670A JP 2017216964 A JP2017216964 A JP 2017216964A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 50
- 239000011575 calcium Substances 0.000 claims abstract description 26
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 25
- 239000011777 magnesium Substances 0.000 claims abstract description 24
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims abstract description 23
- 229910052749 magnesium Inorganic materials 0.000 claims abstract description 23
- VMSLCPKYRPDHLN-UHFFFAOYSA-N (R)-Humulone Chemical compound CC(C)CC(=O)C1=C(O)C(CC=C(C)C)=C(O)C(O)(CC=C(C)C)C1=O VMSLCPKYRPDHLN-UHFFFAOYSA-N 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- 239000000126 substance Substances 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 19
- 239000002253 acid Substances 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 16
- 235000015165 citric acid Nutrition 0.000 description 14
- 239000004310 lactic acid Substances 0.000 description 8
- 235000014655 lactic acid Nutrition 0.000 description 8
- 235000013325 dietary fiber Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 239000000284 extract Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 5
- 239000000049 pigment Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 4
- 235000008694 Humulus lupulus Nutrition 0.000 description 4
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 4
- 239000001110 calcium chloride Substances 0.000 description 4
- 229910001628 calcium chloride Inorganic materials 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- 239000000940 FEMA 2235 Substances 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000013405 beer Nutrition 0.000 description 3
- 238000004167 beer analysis Methods 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 238000005187 foaming Methods 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 239000011975 tartaric acid Substances 0.000 description 3
- 229960001367 tartaric acid Drugs 0.000 description 3
- 235000002906 tartaric acid Nutrition 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 229960000583 acetic acid Drugs 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 2
- 235000019341 magnesium sulphate Nutrition 0.000 description 2
- 235000011007 phosphoric acid Nutrition 0.000 description 2
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 159000000000 sodium salts Chemical class 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 208000003643 Callosities Diseases 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 244000111489 Gardenia augusta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- FEWJPZIEWOKRBE-XIXRPRMCSA-N Mesotartaric acid Chemical compound OC(=O)[C@@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-XIXRPRMCSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 229960000250 adipic acid Drugs 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 238000005251 capillar electrophoresis Methods 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 229940048879 dl tartaric acid Drugs 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 229950006191 gluconic acid Drugs 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000001040 synthetic pigment Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、飲料に関する。 The present invention relates to a beverage.
ノンアルコールビールテイスト飲料の風味を改善するための方法として、例えば特許文献１には、一定濃度の食物繊維とミネラルを含有する、低エキスのノンアルコールビールテイスト飲料が開示されている。 As a method for improving the flavor of a non-alcohol beer-taste beverage, for example, Patent Document 1 discloses a low-extract non-alcohol beer-taste beverage containing a constant concentration of dietary fiber and minerals.
イソα酸を含む、ノンアルコールビールテイスト飲料等の飲料においては、酸味の質が悪くなる、すなわち、まろやかさに欠けた酸味となることが、本発明者らにより新たな課題として見出された。 In beverages such as non-alcohol beer-taste beverages containing iso-α acid, the present inventors have found as a new problem that the quality of sourness is deteriorated, that is, the acidity lacks mellowness. .
本発明は、上記事情に鑑みてなされたものであり、イソα酸を含有しながら、まろやかな酸味を有する飲料を提供することを目的とする。 This invention is made | formed in view of the said situation, and it aims at providing the drink which has a mild acidity, containing iso (alpha) acid.
本発明は、イソα酸、８０〜１８０質量ｐｐｍのカルシウム、及び０〜５０質量ｐｐｍのマグネシウムを含有する、飲料を提供する。本発明の飲料は、カルシウムの含有量が８０〜１８０質量ｐｐｍであり、マグネシウムの含有量が０〜５０質量ｐｐｍであることにより、まろやかな酸味を有している。 The present invention provides a beverage containing isoalpha acid, 80 to 180 ppm by weight of calcium, and 0 to 50 ppm by weight of magnesium. The beverage of the present invention has a mild acidity because the calcium content is 80 to 180 mass ppm and the magnesium content is 0 to 50 mass ppm.
上記飲料において、イソα酸の含有量は３質量ｐｐｍ以上であってもよい。これにより、飲料にまろやかな酸味を付与する効果がより発揮される。 In the beverage, the content of isoalpha acid may be 3 mass ppm or more. Thereby, the effect which gives a mild acidity to a drink is exhibited more.
上記飲料は、酸味物質を更に含んでいてもよい。これにより、飲料に一層まろやかな酸味を付与することができる。 The beverage may further contain a sour substance. Thereby, a milder acidity can be given to a drink.
上記飲料において、酸味物質の含有量はクエン酸換算量として６０〜７２０質量ｐｐｍであってもよい。これにより、飲料により一層まろやかな酸味を付与することができる。 In the above beverage, the content of the sour substance may be 60 to 720 mass ppm in terms of citric acid. Thereby, a milder acidity can be given to a drink.
上記飲料は、ノンアルコールビールテイスト飲料であってもよい。 The beverage may be a non-alcoholic beer-taste beverage.
本発明はまた、イソα酸を添加する工程、カルシウムの含有量を８０〜１８０質量ｐｐｍに調整する工程、及びマグネシウムの含有量を０〜５０質量ｐｐｍに調整する工程を含む、飲料の製造方法を提供する。本発明の飲料の製造方法は、上記工程を含むことにより、飲料にまろやかな酸味を付与することができる。 The present invention also includes a step of adding iso-alpha acid, a step of adjusting the calcium content to 80 to 180 mass ppm, and a step of adjusting the magnesium content to 0 to 50 ppm by mass. I will provide a. The manufacturing method of the drink of this invention can provide a mellow sour taste to a drink by including the said process.
本発明はまた、カルシウムの含有量を８０〜１８０質量ｐｐｍに調整し、マグネシウムの含有量を０〜５０質量ｐｐｍに調整することを含む、イソα酸を含有する飲料にまろやかな酸味を付与する方法を提供する。 The present invention also provides a mild sourness to beverages containing iso-α acid, including adjusting the calcium content to 80-180 mass ppm and adjusting the magnesium content to 0-50 mass ppm. Provide a method.
本発明によれば、まろやかな酸味を有する飲料、及びそれらの製造方法を提供することができる。また、本発明によれば、飲料にまろやかな酸味を付与する方法を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the drink which has a mild acidity, and those manufacturing methods can be provided. Moreover, according to this invention, the method of providing the mild acidity to a drink can be provided.
以下、本発明を実施するための形態について詳細に説明する。ただし、本発明は以下の実施形態に限定されるものではない。 Hereinafter, embodiments for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.
本実施形態に係る飲料は、イソα酸を含有し、カルシウムの含有量が８０〜１８０質量ｐｐｍであり、マグネシウムの含有量が５０質量ｐｐｍ以下である。 The beverage according to the present embodiment contains isoalpha acid, the calcium content is 80 to 180 mass ppm, and the magnesium content is 50 mass ppm or less.
本明細書においてカルシウムとは、カルシウムイオン（Ｃａ２＋）と同義であり、マグネシウムとは、マグネシウムイオン（Ｍｇ２＋）と同義である。 In this specification, calcium is synonymous with calcium ion (Ca 2+ ), and magnesium is synonymous with magnesium ion (Mg 2+ ).
本明細書において質量ｐｐｍとは、１０−４質量％を意味する。 In this specification, mass ppm means 10-4 mass%.
本実施形態に係る飲料において、カルシウムの含有量は、一層まろやかな酸味を付与できる観点から、例えば、９０質量ｐｐｍ以上であることが好ましく、１００質量ｐｐｍ以上であることがより好ましく、１０５質量ｐｐｍ以上であることが更に好ましい。また、１６０質量ｐｐｍ以下であることが好ましく、１４５質量ｐｐｍ以下であることがより好ましく、１３５質量ｐｐｍ以下であることが更に好ましい。 In the beverage according to the present embodiment, the content of calcium is, for example, preferably 90 mass ppm or more, more preferably 100 mass ppm or more, from the viewpoint of imparting a milder acidity, 105 mass ppm. It is still more preferable that it is above. Moreover, it is preferable that it is 160 mass ppm or less, It is more preferable that it is 145 mass ppm or less, It is still more preferable that it is 135 mass ppm or less.
本実施形態に係る飲料において、マグネシウムの含有量は、一層まろやかな酸味を付与できる観点から、例えば、３０質量ｐｐｍ以下であることが好ましく、１０質量ｐｐｍ以下であることがより好ましく、実質的にマグネシウムを含まないことが更に好ましく、マグネシウムを含まないこと（０質量ｐｐｍ）が特に好ましい。 In the beverage according to this embodiment, the content of magnesium is, for example, preferably 30 mass ppm or less, more preferably 10 mass ppm or less, from the viewpoint of imparting a milder acidity. It is more preferable not to contain magnesium, and it is particularly preferable not to contain magnesium (0 mass ppm).
カルシウム及びマグネシウムの含有量は、例えば、改訂ＢＣＯＪビール分析法（公益財団法人日本醸造協会発行、ビール酒造組合国際技術委員会〔分析委員会〕編集、２０１３年増補改訂）の「８．１２ 無機物」に記載されている方法によって測定することができる。 The content of calcium and magnesium is, for example, “8.12 Inorganic” of the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Sake Brewing Association [Analysis Committee], revised and revised in 2013). It can be measured by the method described in 1.
イソα酸は、ホップに含まれる苦味のもととなるα酸が異性化したものである。飲料がイソα酸を含有することで、ビールらしい苦味が付与される。イソα酸の含有量は通常３質量ｐｐｍ以上であってよく、１０質量ｐｐｍ以上であることが好ましい。一方、イソα酸の含有量の上限は、一層まろやかな酸味を付与できる観点から、例えば、５０質量ｐｐｍ以下であることが好ましく、３０質量ｐｐｍ以下であることがより好ましい。 The iso-α acid is an isomerized α-acid that is a source of bitterness contained in hops. When the beverage contains iso-α acid, a bitter taste like beer is imparted. The content of isoalpha acid is usually 3 ppm by mass or more, and preferably 10 ppm by mass or more. On the other hand, the upper limit of the content of iso-α acid is preferably, for example, 50 mass ppm or less, and more preferably 30 mass ppm or less, from the viewpoint that a milder acidity can be imparted.
イソα酸の含有量は、例えば、改訂ＢＣＯＪビール分析法（公益財団法人日本醸造協会発行、ビール酒造組合国際技術委員会〔分析委員会〕編集、２０１３年増補改訂）の「８．２５ イソα酸、α酸−ＨＰＬＣ法」に記載されている方法によって測定することができる。 The content of iso-α acid is, for example, “8.25 Iso α” of the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Sake Brewing Association [Analysis Committee], revised and revised in 2013). It can be measured by the method described in “Acid, α acid-HPLC method”.
本実施形態に係る飲料は、酸味物質を含有してもよい。本明細書において、酸味物質とは、食品に酸味を付与し、又は食品の酸味を増強する物質をいう。酸味物質としては、例えば、クエン酸、酒石酸（ＤＬ−酒石酸、Ｌ−酒石酸）、乳酸、リン酸、リンゴ酸（ＤＬ−リンゴ酸）、アジピン酸、グルコン酸、グルコノデルタラクトン、コハク酸、酢酸（氷酢酸）、フマル酸、及びこれらの塩（ナトリウム塩、カリウム塩等）が挙げられる。中でも、一層まろやかな酸味を付与できる観点から、クエン酸、酒石酸、乳酸、リン酸、リンゴ酸、及びこれらの塩（ナトリウム塩、カリウム塩等）が好ましく、クエン酸、乳酸がより好ましい。酸味物質は、１種を単独で使用してもよく、２種以上を組み合わせて使用してもよい。 The beverage according to this embodiment may contain a sour substance. In the present specification, the sour substance refers to a substance that imparts sourness to food or enhances the sourness of food. Examples of sour substances include citric acid, tartaric acid (DL-tartaric acid, L-tartaric acid), lactic acid, phosphoric acid, malic acid (DL-malic acid), adipic acid, gluconic acid, gluconodeltalactone, succinic acid, acetic acid. (Glacial acetic acid), fumaric acid, and salts thereof (sodium salt, potassium salt, etc.). Of these, citric acid, tartaric acid, lactic acid, phosphoric acid, malic acid, and salts thereof (sodium salt, potassium salt, etc.) are preferred, and citric acid and lactic acid are more preferred from the viewpoint of imparting a milder acidity. A sour substance may be used individually by 1 type, and may be used in combination of 2 or more type.
本実施形態に係る飲料において、酸味物質の含有量は、一層まろやかな酸味を付与できる観点から、クエン酸換算量として３６０質量ｐｐｍ以上であることが好ましく、４８０質量ｐｐｍ以上であることがより好ましい。また、７２０質量ｐｐｍ以下であることが好ましく、６００質量ｐｐｍ以下であることがより好ましい。なお、酸味物質を２種以上含有する場合は、各酸味物質の合計含有量を意味する。本明細書においてクエン酸換算量とは、クエン酸の酸味度を基準として各酸味物質の酸味度から換算される量をいう。具体的には、酒石酸１００質量ｐｐｍに相当するクエン酸換算量は１３０質量ｐｐｍであり、乳酸１００質量ｐｐｍに相当するクエン酸換算量は１２０質量ｐｐｍであり、リン酸１００質量ｐｐｍに相当するクエン酸換算量は２００質量ｐｐｍであり、リンゴ酸１００質量ｐｐｍに相当するクエン酸換算量は１２５質量ｐｐｍである。 In the beverage according to the present embodiment, the content of the sour substance is preferably 360 mass ppm or more, more preferably 480 mass ppm or more as the citric acid equivalent from the viewpoint of imparting a more mellow acidity. . Moreover, it is preferable that it is 720 mass ppm or less, and it is more preferable that it is 600 mass ppm or less. In addition, when containing 2 or more types of sour substances, the total content of each sour substance is meant. In this specification, the citric acid equivalent refers to the amount converted from the acidity of each sour substance based on the acidity of citric acid. Specifically, the citric acid equivalent amount corresponding to 100 mass ppm of tartaric acid is 130 mass ppm, the citric acid equivalent amount corresponding to 100 mass ppm of lactic acid is 120 mass ppm, and the citric acid equivalent amount corresponding to 100 mass ppm of phosphoric acid. The acid conversion amount is 200 ppm by mass, and the citric acid conversion amount corresponding to 100 mass ppm of malic acid is 125 ppm by mass.
換算前の酸味物質の含有量は、改訂ＢＣＯＪビール分析法（公益財団法人日本醸造協会発行、ビール酒造組合国際技術委員会〔分析委員会〕編集、２０１３年増補改訂）の「８．２４．２ キャピラリー電気泳動法」に記載されている方法によって測定することができる。 The content of sour substances before conversion is calculated according to the revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Sake Brewing Association [Analysis Committee], revised and revised in 2013). It can be measured by the method described in “Capillary electrophoresis”.
本実施形態に係る飲料は、本発明による効果を阻害しない限り、穀物由来成分、食物繊維、甘味料、着色料、香料、ミネラル（ただし、カルシウム及びマグネシウムを除く）等の添加剤を含んでもよい。 The beverage according to the present embodiment may contain additives such as cereal-derived ingredients, dietary fiber, sweeteners, colorants, flavors, minerals (excluding calcium and magnesium) as long as the effects of the present invention are not impaired. .
穀物由来成分としては、例えば、麦類（大麦、小麦、麦芽等）、豆類（大豆等）、米類、イモ類（ジャガイモ、サツマイモ等）、トウモロコシ類、及びこれらの抽出物が挙げられる。食物繊維としては、例えば、難消化性デキストリン、ポリデキストロースが挙げられる。甘味料としては、例えば、果糖ぶどう糖液糖、グルコース、ガラクトース、マンノース、フルクトース、ラクトース、スクロース、マルトース、グリコーゲン、デンプン、アセスルファムＫ、スクラロース、アスパルテームが挙げられる。着色料としては、例えば、カラメル色素、クチナシ色素、果汁色素、野菜色素、合成色素が挙げられる。香料としては、例えば、ビールフレーバーが挙げられる。ミネラルとしては、例えば、ナトリウム、カリウムが挙げられる。 Examples of the grain-derived component include wheat (barley, wheat, malt, etc.), beans (soybean, etc.), rice, potatoes (potato, sweet potato, etc.), corns, and extracts thereof. Examples of dietary fiber include indigestible dextrin and polydextrose. Examples of the sweetener include fructose, glucose, liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch, acesulfame K, sucralose, and aspartame. Examples of the colorant include caramel pigment, gardenia pigment, fruit juice pigment, vegetable pigment, and synthetic pigment. As a fragrance | flavor, beer flavor is mentioned, for example. Examples of the mineral include sodium and potassium.
本実施形態に係る飲料は、ノンアルコールビールテイスト飲料であってもよい。本明細書においてノンアルコールビールテイスト飲料とは、実質的にアルコールを含まず、ビールのような味及び香りを呈するものであって、飲用の際にビールを飲用したような感覚を飲用者に与える飲料をいう。ノンアルコールビールテイスト飲料のアルコール濃度は、１体積％未満であり、例えば０．５体積％以下、０．１体積％以下、０．００５体積％未満であってよく、アルコールを全く含まないものとしてもよい。なお、本明細書においてアルコールとは、特に言及しない限りエタノールを意味する。 The beverage according to this embodiment may be a non-alcohol beer-taste beverage. In the present specification, the non-alcohol beer-taste beverage is substantially free of alcohol and exhibits a beer-like taste and aroma, and gives a drinker a sense of drinking beer when drinking. Refers to beverages. The alcohol concentration of the non-alcohol beer-taste beverage is less than 1% by volume, for example, 0.5% by volume or less, 0.1% by volume or less, and less than 0.005% by volume, and contains no alcohol at all. Also good. In the present specification, alcohol means ethanol unless otherwise specified.
ノンアルコールビールテイスト飲料は、発泡性であってもよく、非発泡性であってもよい。非発泡性とは、２０℃におけるガス圧が０．０４９ＭＰａ（０．５ｋｇ／ｃｍ２）未満であることをいい、発泡性とは、２０℃におけるガス圧が０．０４９ＭＰａ（０．５ｋｇ／ｃｍ２）以上であることをいう。発泡性とする場合、ガス圧の上限は０．２９４ＭＰａ（３．０ｋｇ／ｃｍ２）程度としてもよい。 The non-alcohol beer-taste beverage may be effervescent or non-effervescent. Non-foaming means that the gas pressure at 20 ° C. is less than 0.049 MPa (0.5 kg / cm 2 ), and foaming means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm 2 ). 2 ) It means that it is above. In the case of foaming, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg / cm 2 ).
本実施形態に係る飲料の製造方法は、イソα酸を添加する工程、カルシウムの含有量を８０〜１８０質量ｐｐｍに調整する工程、及びマグネシウムの含有量を０〜５０質量ｐｐｍに調整する工程を含む。本実施形態に係る飲料の製造方法は、上記工程を含むことにより、飲料にまろやかな酸味を付与することができる。 The method for producing a beverage according to this embodiment includes a step of adding iso-α acid, a step of adjusting the calcium content to 80 to 180 mass ppm, and a step of adjusting the magnesium content to 0 to 50 ppm. Including. The manufacturing method of the drink which concerns on this embodiment can provide a mild acidity to a drink by including the said process.
イソα酸を添加する工程としては、例えば、市販のイソα酸を添加する工程、ホップを添加し、加熱等によりα酸を異性化させて得られるイソα酸を用いる工程が挙げられる。ホップとしては、乾燥ホップ、ホップペレット、ホップエキス（イソ化ホップ製品を含む）等を使用することができる。 Examples of the step of adding iso-α acid include a step of adding commercially available iso-α acid, a step of adding hops, and a step of using iso-α acid obtained by isomerizing α-acid by heating or the like. As hops, dry hops, hop pellets, hop extracts (including isopized hop products) and the like can be used.
カルシウムの含有量を８０〜１８０質量ｐｐｍに調整する工程としては、例えば、８０〜１８０質量ｐｐｍとなるようにカルシウム源を添加する工程が挙げられる。カルシウム源としては、例えば、塩化カルシウム、硫酸カルシウムが挙げられる。 Examples of the step of adjusting the calcium content to 80 to 180 ppm by mass include a step of adding a calcium source so as to be 80 to 180 ppm by mass. Examples of the calcium source include calcium chloride and calcium sulfate.
マグネシウムの含有量を０〜５０質量ｐｐｍに調整する工程としては、例えば、０〜５０質量ｐｐｍとなるように必要に応じてマグネシウム源を添加する工程が挙げられる。マグネシウム源としては、例えば、硫酸マグネシウムが挙げられる。 Examples of the step of adjusting the magnesium content to 0 to 50 ppm by mass include a step of adding a magnesium source as necessary so as to be 0 to 50 ppm by mass. Examples of the magnesium source include magnesium sulfate.
本実施形態に係る飲料は、具体的には例えば、水等の原料液に、イソα酸、カルシウム源、及び必要に応じてマグネシウム源、酸味物質、他の添加剤を、それぞれ所定の含有量となるように調合タンクなどに投入して撹拌し、溶解させて製造することができる。得られた飲料は、必要に応じて、炭酸ガスの添加、濾過、殺菌等を行ってもよい。 Specifically, the beverage according to this embodiment includes, for example, isoalpha acid, a calcium source, and, if necessary, a magnesium source, a sour substance, and other additives in a raw material liquid such as water, each with a predetermined content. In such a manner, it can be manufactured by being put into a preparation tank or the like and stirred and dissolved. The obtained beverage may be subjected to addition of carbon dioxide gas, filtration, sterilization, and the like as necessary.
酸味物質は、酸味料として市販されている酸味物質を添加してもよく、穀物由来成分を含有する水等の原料液（例えば、麦汁）に含まれる酸味物質を用いてもよい。 As the sour substance, a sour substance commercially available as a sour agent may be added, or a sour substance contained in a raw material liquid (for example, wort) such as water containing a grain-derived component may be used.
本実施形態に係る飲料は、容器詰めされて提供されてもよい。容器としては、アルコール飲料に用いられる公知のものを用いることができ、例えば、缶、ビン、ペットボトル等のプラスチック容器、紙容器、パウチ容器等が挙げられる。 The beverage according to the present embodiment may be provided packed in a container. As a container, the well-known thing used for alcoholic beverages can be used, For example, plastic containers, such as a can, a bottle, a PET bottle, a paper container, a pouch container, etc. are mentioned.
本実施形態に係る飲料は、まろやかな酸味を有しているという効果を奏する。したがって、本発明の一実施形態として、カルシウムの含有量を８０〜１８０質量ｐｐｍに調整し、マグネシウムの含有量を０〜５０質量ｐｐｍに調整することを含む、イソα酸を含有する飲料にまろやかな酸味を付与する方法が提供される。 The beverage according to the present embodiment has an effect of having a mild acidity. Therefore, as one embodiment of the present invention, it is mellow to a beverage containing isoalpha acid, including adjusting the calcium content to 80 to 180 ppm by mass and adjusting the magnesium content to 0 to 50 ppm by mass. A method of imparting a sour taste is provided.
以下、実施例に基づいて本発明をより具体的に説明する。ただし、本発明は以下の実施例に限定されるものではない。 Hereinafter, based on an Example, this invention is demonstrated more concretely. However, the present invention is not limited to the following examples.
〔試験例１：ノンアルコールビールテイスト飲料中におけるイソα酸の効果〕
炭酸水に、酸味物質（乳酸として４０４質量ｐｐｍ（クエン酸換算量として４８５質量ｐｐｍ））を添加し、更に食物繊維、糖類、カラメル色素及び香料を一定量添加した。得られた飲料、及び当該飲料にホップエキスをイソα酸として表１に示す含有量となるように添加して調製した各飲料について官能評価を行った。なお、表中の各成分の含有量の単位は質量ｐｐｍである。
官能評価は、訓練された６名のパネルにより、雑味、酸味の強さ、及びまろやかな酸味の各項目について、５段階の評価（５：非常に強い、４：強い、３：普通、２：弱い、１：非常に弱い）で行い、その平均値を評価スコアとした。結果を表１に示す。
[Test Example 1: Effect of iso-alpha acid in non-alcohol beer-taste beverage]
To the carbonated water, a sour substance (404 mass ppm as lactic acid (485 mass ppm in terms of citric acid)) was added, and a certain amount of dietary fiber, sugar, caramel color and flavor were added. Sensory evaluation was performed about each drink prepared by adding the hop extract to the obtained drink and the said drink so that it might become content shown in Table 1 as an iso alpha acid. In addition, the unit of content of each component in a table | surface is mass ppm.
The sensory evaluation was performed by a panel of 6 trainees, with a five-level evaluation (5: very strong, 4: strong, 3: normal, 2) for each item of miscellaneous taste, sourness, and mild acidity. : Weak, 1: very weak), and the average value was used as the evaluation score. The results are shown in Table 1.
イソα酸の含有量が増加するにしたがってまろやかな酸味が弱くなり、イソα酸を含有するノンアルコールビールテイスト飲料は、まろやかさに欠けた酸味となるという課題が明らかとなった。 As the content of iso-α acid increases, the mild acidity becomes weaker, and the non-alcohol beer-taste beverage containing iso-α acid has a problem that it has a mild acidity.
〔試験例２：ノンアルコールビールテイスト飲料中におけるカルシウムの効果〕
炭酸水に、酸味物質（乳酸として４０４質量ｐｐｍ（クエン酸換算量として４８５質量ｐｐｍ））及びホップエキス（イソα酸として１１質量ｐｐｍ）を添加し、更に食物繊維、糖類、カラメル色素及び香料を一定量添加した。得られた飲料、及び当該飲料に塩化カルシウムをカルシウムとして表２に示す含有量となるように添加して調製した各飲料について、パネルの人数が７名であること以外は試験例１と同様の方法で官能評価を行った。結果を表２に示す。なお、表中の各成分の含有量の単位は質量ｐｐｍである。
[Test Example 2: Effect of calcium in non-alcoholic beer-taste beverage]
Add sour substance (404 mass ppm as lactic acid (485 mass ppm as citric acid equivalent)) and hop extract (11 mass ppm as iso-α acid) to carbonated water, and further add dietary fiber, saccharides, caramel color and flavor. A fixed amount was added. About each obtained drink and each drink prepared by adding calcium chloride to the drink so as to have the content shown in Table 2, the same as in Test Example 1 except that the number of panels is 7 Sensory evaluation was performed by the method. The results are shown in Table 2. In addition, the unit of content of each component in a table | surface is mass ppm.
カルシウムの含有量が８１．６〜１６３．３質量ｐｐｍの範囲内にある２−４〜２−７の飲料では、まろやかな酸味を有していた。一方、カルシウムの含有量が０〜２７．２質量ｐｐｍの範囲内にある２−１及び２−２の飲料ではまろやかな酸味が弱く、カルシウムの含有量が１９０．５質量ｐｐｍである２−８の飲料では雑味が強くなった。 The beverage of 2-4 to 2-7 in which the calcium content is in the range of 81.6 to 163.3 mass ppm had a mild acidity. On the other hand, in the beverages 2-1 and 2-2 having a calcium content in the range of 0 to 27.2 mass ppm, the mild acidity is weak and the calcium content is 190.5 mass ppm. The taste of the drink became stronger.
〔試験例３：ノンアルコールビールテイスト飲料中におけるマグネシウムの効果〕
炭酸水に、酸味物質（乳酸として４０４質量ｐｐｍ（クエン酸換算量として４８５質量ｐｐｍ））、ホップエキス（イソα酸として質量１１ｐｐｍ）及び塩化カルシウム（カルシウムとして１０８．８質量ｐｐｍ）を添加し、更に食物繊維、糖類、カラメル色素及び香料を一定量添加した。得られた飲料、及び当該飲料に硫酸マグネシウムをマグネシウムとして表３に示す含有量となるように添加して調製した各飲料について、パネルの人数が７名であること以外は試験例１と同様の方法で官能評価を行った。結果を表３に示す。なお、表中の各成分の含有量の単位は質量ｐｐｍである。
[Test Example 3: Effect of magnesium in non-alcohol beer-taste beverage]
To the carbonated water, add sour substances (404 mass ppm as lactic acid (485 mass ppm as citric acid equivalent)), hop extract (mass 11 ppm as isoalpha acid) and calcium chloride (108.8 mass ppm as calcium), Furthermore, a certain amount of dietary fiber, saccharide, caramel pigment and fragrance was added. About each obtained drink and each drink prepared by adding magnesium sulfate to the beverage so as to have the content shown in Table 3, the same as in Test Example 1 except that the number of panels is 7 people. Sensory evaluation was performed by the method. The results are shown in Table 3. In addition, the unit of content of each component in a table | surface is mass ppm.
マグネシウムの含有量が増加するにしたがって、雑味が強くなる一方、まろやかな酸味が弱くなった。 As the magnesium content increased, the miscellaneous taste became stronger, while the mild acidity became weaker.
〔試験例４：ノンアルコールビールテイスト飲料中における酸味物質の効果〕
炭酸水に、ホップエキス（イソα酸として１１質量ｐｐｍ）及び塩化カルシウム（カルシウムとして１０８．８質量ｐｐｍ）を添加し、更に食物繊維、糖類、カラメル色素及び香料を一定量添加した。得られた飲料に酸味物質として乳酸を表４に示す含有量となるように添加して調製した各飲料について、パネルの人数が７名であること以外は試験例１と同様の方法で官能評価を行った。結果を表４に示す。なお、表中の各成分の含有量の単位は質量ｐｐｍである。
[Test Example 4: Effect of sour substances in non-alcohol beer-taste beverages]
To carbonated water, hop extract (11 mass ppm as isoalpha acid) and calcium chloride (108.8 mass ppm as calcium) were added, and dietary fiber, saccharides, caramel color and flavor were added in certain amounts. Each beverage prepared by adding lactic acid as a sour substance to the content shown in Table 4 to the obtained beverage was subjected to sensory evaluation in the same manner as in Test Example 1 except that the number of panel members was 7 Went. The results are shown in Table 4. In addition, the unit of content of each component in a table | surface is mass ppm.
いずれの飲料もまろやかな酸味を有しており、特に酸味物質の含有量が３７８〜６９７質量ｐｐｍの範囲内にある４−２〜４−５の飲料では、一層まろやかな酸味を有していた。 All the beverages had a mild acidity, and in particular, the beverages of 4-2 to 4-5 in which the content of the sour substance was in the range of 378 to 697 mass ppm had a milder acidity. .
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| JP6473247B1 (en) * | 2018-01-15 | 2019-02-20 | アサヒビール株式会社 | Method for improving bitterness irritation of sparkling beverage containing iso alpha acid |
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| JP7260259B2 (en) | 2018-06-26 | 2023-04-18 | サッポロビール株式会社 | Fermented beer-taste beverage, method for producing fermented beer-taste beverage, and method for improving flavor of fermented beer-taste beverage |
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