JP2018068195A - Carbonated beverage, method for producing the same, and improver for feeling in passing through the throat - Google Patents
Carbonated beverage, method for producing the same, and improver for feeling in passing through the throat Download PDFInfo
- Publication number
- JP2018068195A JP2018068195A JP2016211401A JP2016211401A JP2018068195A JP 2018068195 A JP2018068195 A JP 2018068195A JP 2016211401 A JP2016211401 A JP 2016211401A JP 2016211401 A JP2016211401 A JP 2016211401A JP 2018068195 A JP2018068195 A JP 2018068195A
- Authority
- JP
- Japan
- Prior art keywords
- beverage
- octen
- throat
- carbonated
- feeling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000014171 carbonated beverage Nutrition 0.000 title claims abstract description 107
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
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- YDXQPTHHAPCTPP-UHFFFAOYSA-N 3-Octen-1-ol Natural products CCCCC=CCCO YDXQPTHHAPCTPP-UHFFFAOYSA-N 0.000 claims abstract description 63
- 235000013361 beverage Nutrition 0.000 claims abstract description 53
- 238000000034 method Methods 0.000 claims abstract description 31
- 238000010790 dilution Methods 0.000 claims abstract description 17
- 239000012895 dilution Substances 0.000 claims abstract description 17
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- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 claims description 52
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- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000000243 solution Substances 0.000 abstract description 2
- 238000011156 evaluation Methods 0.000 description 32
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- 235000019441 ethanol Nutrition 0.000 description 25
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- 239000000796 flavoring agent Substances 0.000 description 16
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Images
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Abstract
Description
本発明は、炭酸飲料、飲料ベース、炭酸飲料の製造方法、飲料ベースの製造方法、炭酸飲料の喉越し感向上方法、及び、喉越し感向上剤に関する。 The present invention relates to a carbonated beverage, a beverage base, a method for producing a carbonated beverage, a method for producing a beverage base, a method for improving the feeling of throat in a carbonated beverage, and an agent for improving the feeling of throat.
炭酸飲料は発泡性を有することから、消費者に爽快感や刺激感を与えるといった強みがあり、飲料の市場において一定のシェアを獲得している。
そして、炭酸飲料に関し、より市場のニーズに合致した商品を創出すべく、様々な研究開発が進められている。
Since carbonated beverages have effervescent properties, they have the strength of giving consumers a refreshing and stimulating feeling, and have gained a certain share in the beverage market.
Various research and development are being promoted to create products that better meet market needs for carbonated beverages.
例えば、特許文献１には、アルコール度数が１．０％以上３．０％未満である飲料であって、Ｎａ＋及びＫ＋を含有し、Ｎａ＋／Ｋ＋のモル比が０．５〜６０であり、Ｎａ＋濃度が０．０３〜１．１ｇ／Ｌであり、炭酸を含有する飲料が開示されている。 For example, Patent Document 1 discloses a beverage having an alcohol content of 1.0% or more and less than 3.0%, containing Na + and K + , and a molar ratio of Na + / K + of 0.5 to 60, a Na + concentration of 0.03 to 1.1 g / L, and a beverage containing carbonic acid is disclosed.
特許文献１には、アルコール度数、Ｎａ＋／Ｋ＋のモル比、Ｎａ＋濃度等を制御することにより、酒らしい味わいを増強することができると記載されている。 Patent Document 1 describes that the taste like alcohol can be enhanced by controlling the alcohol content, the molar ratio of Na + / K + , the Na + concentration, and the like.
特許文献１に係る技術をはじめとして、炭酸飲料に関して様々な香味の検討がなされているが、消費者が炭酸飲料に強く要求する特徴の１つとして、炭酸飲料に特有の「喉越し感（刺激感）」が挙げられる。
そして、この喉越し感（刺激感）は、炭酸飲料らしい刺激的な感覚を消費者に与えるものであるため、喉越し感（刺激感）が小さいと、炭酸飲料としての評価の低下につながる可能性がある。
Various flavors regarding carbonated beverages have been studied, including the technology according to Patent Document 1. As one of the features that consumers strongly demand for carbonated beverages, “feeling over the throat (stimulation) unique to carbonated beverages” Feeling) ”.
And since this feeling over the throat (stimulation) gives consumers a stimulating sensation like a carbonated drink, if the feeling over the throat (stimulation) is small, the evaluation as a carbonated drink may be reduced. There is sex.
そこで、本発明は、喉越し感が向上した炭酸飲料、飲料ベース、炭酸飲料の製造方法、飲料ベースの製造方法、炭酸飲料の喉越し感向上方法、及び、喉越し感向上剤を提供することを課題とする。 Accordingly, the present invention provides a carbonated beverage, a beverage base, a carbonated beverage production method, a beverage base production method, a carbonated beverage sense improvement method, and a sense of throat improvement, which has improved feeling over the throat. Is an issue.
前記課題は、以下の手段により解決することができる。
（１）１−オクテン−３−オールの含有量が２０〜１８００μｇ／Ｌである炭酸飲料。
（２）前記１−オクテン−３−オールの含有量が５０〜１８００μｇ／Ｌである前記１に記載の炭酸飲料。
（３）３−メチル−１−ブタノールの含有量が０．０１〜０．１５ｇ／Ｌである前記１又は前記２に記載の炭酸飲料。
（４）果汁を含有する前記１から前記３のいずれか１つに記載の炭酸飲料。
（５）１−オクテン−３−オールを含有する炭酸飲料用の飲料ベースであって、前記１−オクテン−３−オールの含有量をＸμｇ／Ｌとし、希釈倍率をＤ倍とした場合において、Ｘ／Ｄが２０〜１８００である飲料ベース。
（６）１−オクテン−３−オールを含有する炭酸飲料の製造方法であって、前記１−オクテン−３−オールの含有量を２０〜１８００μｇ／Ｌとする工程を含む炭酸飲料の製造方法。
（７）１−オクテン−３−オールを含有する炭酸飲料用の飲料ベースの製造方法であって、前記１−オクテン−３−オールの含有量をＸμｇ／Ｌとし、希釈倍率をＤ倍とした場合において、Ｘ／Ｄを２０〜１８００とする工程を含む飲料ベースの製造方法。
（８）炭酸飲料の喉越し感を向上させる喉越し感向上方法であって、前記炭酸飲料について、１−オクテン−３−オールの含有量を２０〜１８００μｇ／Ｌとする工程を含む炭酸飲料の喉越し感向上方法。
（９）１−オクテン−３−オールを有効成分として含有する喉越し感向上剤。
The above problem can be solved by the following means.
(1) A carbonated beverage having a content of 1-octen-3-ol of 20 to 1800 μg / L.
(2) The carbonated beverage according to 1 above, wherein the content of the 1-octen-3-ol is 50 to 1800 μg / L.
(3) The carbonated beverage according to 1 or 2 above, wherein the content of 3-methyl-1-butanol is 0.01 to 0.15 g / L.
(4) The carbonated beverage according to any one of 1 to 3, which contains fruit juice.
(5) A beverage base for carbonated beverages containing 1-octen-3-ol, wherein the content of the 1-octen-3-ol is X μg / L and the dilution factor is D times. Beverage base with X / D of 20-1800.
(6) A method for producing a carbonated beverage comprising 1-octen-3-ol, the method comprising a step of setting the content of 1-octen-3-ol to 20 to 1800 μg / L.
(7) A beverage-based production method for carbonated beverages containing 1-octen-3-ol, wherein the content of the 1-octen-3-ol is X μg / L and the dilution rate is D times. In some cases, a beverage-based manufacturing method comprising a step of setting X / D to 20 to 1800.
(8) A method for improving the feeling of throat over the throat of a carbonated drink, comprising the step of setting the content of 1-octen-3-ol to 20 to 1800 μg / L for the carbonated drink. How to improve the feeling of throat.
(9) A feeling-over-throat improver containing 1-octen-3-ol as an active ingredient.
本発明に係る炭酸飲料は、１−オクテン−３−オールの含有量が所定範囲内となっていることから、喉越し感が向上している。
本発明に係る飲料ベースは、Ｘ／Ｄが所定範囲内となっていることから、希釈後の炭酸飲料は喉越し感が向上している。
Since the carbonated beverage according to the present invention has a content of 1-octen-3-ol within a predetermined range, the feeling over the throat is improved.
Since the drink base according to the present invention has X / D within a predetermined range, the diluted carbonated drink has improved feeling over the throat.
本発明に係る炭酸飲料の製造方法は、１−オクテン−３−オールの含有量を所定範囲内とする工程を含むことから、喉越し感が向上した炭酸飲料を製造することができる。
本発明に係る飲料ベースの製造方法は、Ｘ／Ｄを所定範囲内とする工程を含むことから、希釈後の炭酸飲料について喉越し感が向上する飲料ベースを製造することができる。
Since the method for producing a carbonated beverage according to the present invention includes a step of setting the content of 1-octen-3-ol within a predetermined range, a carbonated beverage with improved feeling over the throat can be produced.
Since the method for producing a beverage base according to the present invention includes a step of setting X / D within a predetermined range, it is possible to produce a beverage base that improves the feeling of throat over diluted carbonated beverages.
本発明に係る炭酸飲料の喉越し感向上方法は、１−オクテン−３−オールの含有量を所定範囲内とする工程を含むことから、炭酸飲料の喉越し感を向上させることができる。 Since the method for improving the feeling of throat of carbonated beverages according to the present invention includes the step of setting the content of 1-octen-3-ol within a predetermined range, the feeling of throat feeling of carbonated beverages can be improved.
本発明に係る喉越し感向上剤は、１−オクテン−３−オールを有効成分として含有することから、飲料に使用した際に、飲料の喉越し感を向上させることができる。 Since the laryngeal feeling improving agent which concerns on this invention contains 1-octen-3-ol as an active ingredient, when it uses for a drink, the feeling over the throat of a drink can be improved.
以下、本発明に係る炭酸飲料、飲料ベース、炭酸飲料の製造方法、飲料ベースの製造方法、炭酸飲料の喉越し感向上方法、及び、喉越し感向上剤を実施するための形態（実施形態）について説明する。 Hereinafter, a carbonated beverage, a beverage base, a carbonated beverage manufacturing method, a beverage-based manufacturing method, a carbonated beverage improving method of feeling over the throat, and a form for implementing the feeling of improving over the throat according to the present invention (embodiment) Will be described.
［炭酸飲料］
本実施形態に係る炭酸飲料は、１−オクテン−３−オールを含有している。また、本実施形態に係る炭酸飲料は、３−メチル−１−ブタノール、果汁等を含有していてもよい。
以下、炭酸飲料を構成する各成分について説明する。
[soda drink]
The carbonated beverage according to the present embodiment contains 1-octen-3-ol. Moreover, the carbonated drink which concerns on this embodiment may contain 3-methyl- 1-butanol, fruit juice, etc.
Hereinafter, each component which comprises a carbonated drink is demonstrated.
（１−オクテン−３−オール）
１−オクテン−３−オール（１−ｏｃｔｅｎ−３−ｏｌ）とは、分子式がＣ８Ｈ１６Ｏで示される不飽和アルコールの一種であり、キノコ類に含まれる香気成分である。この１−オクテン−３−オールは、マツタケの香気に大きな影響を及ぼす物質として知られているが、本発明者らは驚くべきことにこの物質が炭酸飲料の喉越し感（刺激感）を向上させることを見出した。
(1-octen-3-ol)
1-octen-3-ol (1-octen-3-ol) is a kind of unsaturated alcohol having a molecular formula represented by C 8 H 16 O, and is an aroma component contained in mushrooms. This 1-octen-3-ol is known as a substance having a great influence on the aroma of Matsutake, but the present inventors surprisingly improve the feeling of irritation (irritant feeling) of carbonated drinks. I found out that
１−オクテン−３−オールの含有量は、２０μｇ／Ｌ以上であり、４０μｇ／Ｌ以上が好ましく、５０μｇ／Ｌ以上がより好ましい。１−オクテン−３−オールの含有量が所定値以上であることにより、炭酸飲料の喉越し感を向上させることができる。また、１−オクテン−３−オールの含有量が所定値以上であることにより、適度な喉越し感が得られ、飲み易さを向上させるとともに、総合評価（炭酸飲料として好ましい香味か否か）を向上させることもできる。
１−オクテン−３−オールの含有量は、１８００μｇ／Ｌ以下であり、４００μｇ／Ｌ以下が好ましい。１−オクテン−３−オールの含有量が所定値以下であることにより、炭酸飲料として違和感のある香気が強くなってしまうといった事態を回避し、飲み易さの低下や、総合評価（炭酸飲料として好ましい香味か否か）の低下を抑制させることができる。
The content of 1-octen-3-ol is 20 μg / L or more, preferably 40 μg / L or more, and more preferably 50 μg / L or more. When the content of 1-octen-3-ol is a predetermined value or more, the feeling over the throat of the carbonated beverage can be improved. In addition, when the content of 1-octen-3-ol is a predetermined value or more, an appropriate feeling over the throat can be obtained, improving the ease of drinking, and comprehensive evaluation (whether it is a preferred flavor as a carbonated beverage). Can also be improved.
The content of 1-octen-3-ol is 1800 μg / L or less, preferably 400 μg / L or less. When the content of 1-octen-3-ol is less than or equal to a predetermined value, a situation in which an unpleasant fragrance becomes strong as a carbonated beverage is avoided, and a decrease in ease of drinking or comprehensive evaluation (as a carbonated beverage) It is possible to suppress a decrease in whether or not it is a preferred flavor.
１−オクテン−３−オールの含有量は、ＳＰＭＥ−ＧＣ−ＭＳ法によって測定することができる。 The content of 1-octen-3-ol can be measured by the SPME-GC-MS method.
（３−メチル−１−ブタノール）
３−メチル−１−ブタノール（３−ｍｅｔｈｙｌ−１−ｂｕｔａｎｏｌ）とは、分子式がＣ５Ｈ１２Ｏで示されるアルコールの一種であり、イソアミルアルコールとも呼ばれる。この３−メチル−１−ブタノールは、香料の原料（誘導体）として知られているが、この物質が１−オクテン−３−オールと組み合わさることにより、炭酸飲料の喉越し感（刺激感）をさらに向上させる、ということを本発明者らは見出した。
(3-methyl-1-butanol)
3-methyl-1-butanol is a kind of alcohol having a molecular formula represented by C 5 H 12 O, and is also called isoamyl alcohol. This 3-methyl-1-butanol is known as a raw material (derivative) of a fragrance, but when this substance is combined with 1-octen-3-ol, the feeling of irritation of the carbonated beverage (irritant feeling) is increased. The present inventors have found that this is further improved.
３−メチル−１−ブタノールを含有させる場合、３−メチル−１−ブタノールの含有量は、０．０１ｇ／Ｌ以上が好ましく、０．０２ｇ／Ｌ以上がより好ましく、０．０４ｇ／Ｌ以上がさらに好ましい。３−メチル−１−ブタノールの含有量が所定値以上であることにより、１−オクテン−３−オールと相乗的に作用し、炭酸飲料の喉越し感を向上させることができる。また、３−メチル−１−ブタノールの含有量が所定値以上であることにより、飲み易さを向上させるとともに、総合評価（炭酸飲料として好ましい香味か否か）を向上させることもできる。
３−メチル−１−ブタノールの含有量は、０．１５ｇ／Ｌ以下が好ましく、０．０８ｇ／Ｌ以下がより好ましい。３−メチル−１−ブタノールの含有量が所定値以下であることにより、飲み易さの低下や、総合評価（炭酸飲料として好ましい香味か否か）の低下を抑制させることができる。
When 3-methyl-1-butanol is contained, the content of 3-methyl-1-butanol is preferably 0.01 g / L or more, more preferably 0.02 g / L or more, and 0.04 g / L or more. Further preferred. When the content of 3-methyl-1-butanol is not less than a predetermined value, it can act synergistically with 1-octen-3-ol, and improve the feeling of feeling over the throat of carbonated beverages. Moreover, while content of 3-methyl- 1-butanol is more than predetermined value, while improving the ease of drinking, comprehensive evaluation (whether it is a preferable flavor as a carbonated drink) can also be improved.
The content of 3-methyl-1-butanol is preferably 0.15 g / L or less, and more preferably 0.08 g / L or less. When the content of 3-methyl-1-butanol is not more than a predetermined value, it is possible to suppress a decrease in ease of drinking and a decrease in overall evaluation (whether it is a preferred flavor as a carbonated beverage).
３−メチル−１−ブタノールの含有量は、ＳＰＭＥ−ＧＣ−ＭＳ法によって測定することができる。 The content of 3-methyl-1-butanol can be measured by the SPME-GC-MS method.
（果汁）
果汁とは、果実を搾った汁である。果汁の由来となる果実は、特に限定されないものの、特に限定されず、食用のものであれば、いずれの果実も使用できる。
例えば、果実としては、レモン、グレープフルーツ、オレンジ、ライム、イヨカン、ウンシュウミカン、カボス、キシュウミカン、キノット、コウジ、サンボウカン、シトロン、ジャバラ、スダチ、ダイダイ、タチバナ、タンゴール、ナツミカン、ハッサク、ハナユズ、ヒュウガナツ、ヒラミレモン（シークヮーサー）、ブンタン、ポンカン（マンダリンオレンジ）、ユズ、セイヨウリンゴ（いわゆるリンゴ）、エゾノコリンゴ、カイドウズミ、ハナカイドウ、イヌリンゴ（ヒメリンゴ）、マルバカイドウ、ノカイドウ、ズミ（コリンゴ、コナシ）、オオウラジロノキ、ブドウ、イチゴ、モモ、メロン、パイナップル、グァバ、バナナ、マンゴー、アセロラ、パパイヤ、パッションフルーツ、ウメ、ナシ、アンズ、スモモ、キウイフルーツ、カシス、ブルーベリー、ラズベリーなどが挙げられる。
(Fruit juice)
Fruit juice is juice that squeezes fruit. The fruit from which the fruit juice is derived is not particularly limited, but is not particularly limited, and any fruit can be used as long as it is edible.
For example, lemons, grapefruits, oranges, limes, iyokan, unshimikan, kabosu, kishumikan, kinot, kouji, saboukan, citron, bellows, sudachi, daidai, tachibana, tangor, natsumikan, hassaku, hanayuzu, hyuganatsu, Hiramon Lemon (Shikuwasa), Bungtan, Ponkan (Mandarin Orange), Yuzu, Apple Apple (So-called Apple), Ezonoko Apple, Gaidon, Hanakaido, Inu Apple (Himeapple), Marukaidou, Nokaido, Zumi (Koringo, Konashi), Great White Butter, Grape, Strawberry Peach, melon, pineapple, guava, banana, mango, acerola, papaya, passion fruit, plum, pear, apricot, plum, kiwi fruit, Cis, blueberries, raspberries, and the like.
果汁は、例えば、濃縮果汁、還元果汁、ストレート果汁といった各種果汁、果実ピューレ（火を通した果実あるいは生の果実をすりつぶしたり裏ごししたりした半液体状のもの）、これらの希釈液、濃縮液、混合液などを用いることができる。さらに、果汁は、１種類の果実を原料としてもよいし、２種類以上の果実を原料としてもよい。
なお、本実施形態に係る炭酸飲料は果汁を含有することにより、様々な果実の香味を付与することができる。
The fruit juice is, for example, various fruit juices such as concentrated fruit juice, reduced fruit juice, and straight fruit juice, fruit puree (a semi-liquid material obtained by grinding or scouring freshly-heated fruit or raw fruit), diluting liquids, and concentrated liquids thereof. A mixed solution or the like can be used. Furthermore, fruit juice may use one kind of fruit as a raw material, and may use two or more kinds of fruit as a raw material.
In addition, the carbonated drink which concerns on this embodiment can provide the flavor of various fruits by containing fruit juice.
果汁を含有させる場合、果汁の含有量は、果汁率換算で０．５％以上が好ましく、１．０％以上がより好ましく、３．０％以上がさらに好ましい。果汁の含有量が所定値以上であることにより、フルーティーな酸味を付与し、総合評価（炭酸飲料として好ましい香味か否か）を向上させることができる。
果汁の含有量は、果汁率換算で２０．０％以下が好ましく、１０．０％以下がより好ましい。果汁の含有量が所定値以下であることにより、喉越し感の低下を抑制することができる。
When the fruit juice is contained, the content of the fruit juice is preferably 0.5% or more, more preferably 1.0% or more, and further preferably 3.0% or more in terms of the fruit juice ratio. When content of fruit juice is more than a predetermined value, fruity acidity can be provided and comprehensive evaluation (whether it is a preferable flavor as a carbonated beverage) can be improved.
The content of the fruit juice is preferably 20.0% or less, more preferably 10.0% or less in terms of the fruit juice ratio. When content of fruit juice is below a predetermined value, the fall of a feeling over throat can be suppressed.
本実施形態に係る炭酸飲料の果汁の含有量（果汁率換算）は、「含有量（果汁率換算）％（詳細には、ｗ／ｖ％）」＝「果汁配合量（ｇ）」×「濃縮倍率」／１００ｍＬ×１００により算出することとする。
ここで、「濃縮倍率」（ストレート果汁を１００％としたときの果汁の相対的濃縮倍率）を算出するにあたり、ＪＡＳ規格に準ずるものとし、果汁に加えられた糖類、はちみつ等の糖用屈折計示度を除くものとする。
詳細には、ストレート果汁の糖用屈折計示度あるいは酸度の値は、ＪＡＳ規格である果実飲料の日本農林規格（平成２８年２月２４日農林水産省告示第４８９号）において、各果実に固有の基準値が定められている（別表３において「糖用屈折計示度の基準（Ｂｘ）」、別表４において「酸度の基準（％）」）。したがって、使用する果汁の糖用屈折計示度あるいは酸度を測定し、その果実に固有の糖用屈折計示度あるいは酸度の基準値で割れば、果汁の濃縮倍率を求めることができる。
The content of fruit juice of the carbonated beverage according to the present embodiment (in terms of fruit juice ratio) is “content (in fruit juice ratio)% (specifically, w / v%)” = “fruit juice content (g)” × “ It is calculated by “concentration ratio” / 100 mL × 100.
Here, in calculating the “concentration ratio” (relative concentration ratio of fruit juice when straight fruit juice is 100%), the refractometer for sugars such as saccharides and honey added to the fruit juice shall be in accordance with JAS standards. Exclude readings.
Specifically, the refractometer reading or acidity value for sugar of straight fruit juice is determined according to the JAS Standard for Japanese Agricultural Standard for Fruit Beverage (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016). Specific reference values are defined (“Refractometer Reference for Sugar (Bx)” in Appendix 3 and “Acidity Reference (%)” in Appendix 4). Therefore, the concentration ratio of fruit juice can be determined by measuring the refractometer reading or acidity for sugar of the fruit juice to be used and dividing by the reference value of the refractometer reading or acidity for sugar inherent to the fruit.
例えば、果実飲料の日本農林規格（平成２８年２月２４日農林水産省告示第４８９号）の別表４によるとレモンの基準酸度は４．５％であるから、酸度が９．０％のレモン果汁は、２倍濃縮のレモン果汁となる。この２倍濃縮のレモン果汁を、飲料１００ｍＬ中にＺｇ配合した場合、この飲料におけるレモン果汁の含有量（果汁率換算）は、「Ｚｇ×２（濃縮倍率）／１００ｍＬ×１００」によって算出することができる。 For example, according to Annex 4 of the Japanese Agricultural Standard for Fruit Drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016), the standard acidity of lemon is 4.5%, so lemon with an acidity of 9.0% The fruit juice becomes a lemon fruit juice concentrated twice. When this double concentrated lemon juice is blended with Zg in 100 mL of beverage, the content of lemon juice in this beverage (in terms of juice rate) is calculated by “Zg × 2 (concentration rate) / 100 mL × 100”. Can do.
（発泡性）
本実施形態に係る炭酸飲料は、発泡性の飲料であり、２０℃におけるガス圧が１．０ｋｇ／ｃｍ2以上であるのが好ましく、１．５ｋｇ／ｃｍ2以上であるのがより好ましく、２．０ｋｇ／ｃｍ2以上であるのがさらに好ましい。炭酸飲料の発泡性が所定値以上であることにより、炭酸飲料として好ましい喉越し感を消費者に感じさせることができる。
なお、炭酸飲料のガス圧は、ガス内圧計を用いて測定することができる。
(Foaming)
The carbonated beverage according to the present embodiment is a sparkling beverage, and the gas pressure at 20 ° C. is preferably 1.0 kg / cm 2 or more, more preferably 1.5 kg / cm 2 or more. More preferably, it is 0.0 kg / cm 2 or more. When the sparkling property of the carbonated beverage is greater than or equal to a predetermined value, the consumer can feel a feeling of feeling over the throat as a carbonated beverage.
In addition, the gas pressure of carbonated beverages can be measured using a gas internal pressure gauge.
（アルコール）
本実施形態に係る炭酸飲料は、アルコールを含有してもよい。
アルコールは飲用することができるアルコールであればよく、種類、製法、原料などに限定されることはないが、蒸留酒又は醸造酒であることが好ましい。蒸留酒としては、例えば、焼酎、ブランデー、ウォッカ、ウイスキー、ラム等の各種スピリッツ、原料用アルコール等が挙げられ、これらのうちの１種又は２種以上を組み合わせて用いることができる。醸造酒としては、例えば、ビール、発泡酒、果実酒、甘味果実酒、清酒などを１種又は２種以上を組み合わせて用いることができる。また、前記した様々な酒類に果実等を漬け込んだ浸漬酒を使用してもよい。
なお、本明細書においてアルコールとは、特に明記しない限り、エタノールのことをいう。
(alcohol)
The carbonated beverage according to the present embodiment may contain alcohol.
The alcohol may be any alcohol that can be drunk, and is not limited to the type, production method, or raw material, but is preferably distilled or brewed. Examples of the distilled liquor include various spirits such as shochu, brandy, vodka, whiskey, and rum, alcohol for raw materials, and the like, and one or more of these can be used in combination. As the brewed liquor, for example, beer, happoshu, fruit liquor, sweet fruit liquor, refined liquor and the like can be used alone or in combination of two or more. Moreover, you may use the immersion liquor which soaked fruit etc. in various above-mentioned liquors.
In the present specification, alcohol refers to ethanol unless otherwise specified.
（アルコール度数）
アルコール度数は、特に限定されないが、炭酸飲料をアルコール飲料とする場合は、１ｖ／ｖ％以上であることが好ましく、３ｖ／ｖ％以上であることがより好ましい。また、アルコール度数は、１２ｖ／ｖ％以下であることが好ましく、９ｖ／ｖ％以下であることがより好ましい。
なお、炭酸飲料のアルコール度数は、例えば、国税庁所定分析法（訓令）３清酒３−４アルコール分（振動式密度計法）に基づいて測定することができる。
(Alcohol degree)
The alcohol content is not particularly limited, but when the carbonated beverage is an alcoholic beverage, it is preferably 1 v / v% or more, more preferably 3 v / v% or more. Further, the alcohol content is preferably 12 v / v% or less, and more preferably 9 v / v% or less.
The alcohol content of the carbonated beverage can be measured based on, for example, the National Tax Agency predetermined analysis method (decree) 3 sake 3-4 alcohol content (vibration density meter method).
（その他）
本実施形態に係る炭酸飲料は、本発明の所望の効果が阻害されない範囲で飲料として通常配合される甘味料、高甘味度甘味料、酸化防止剤、香料、酸味料、塩類、食物繊維、着色料など（以下、適宜「添加剤」という）を添加することもできる。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、グリコーゲンやデンプンなどを用いることができる。高甘味度甘味料としては、例えば、ネオテーム、アセスルファムカリウム、スクラロース、サッカリン、サッカリンナトリウム、グリチルリチン酸二ナトリウム、チクロ、ズルチン、ステビア、グリチルリチン、ソーマチン、モネリン、アスパルテーム、アリテームなどを用いることができる。酸化防止剤としては、例えば、ビタミンＣ、ビタミンＥ、ポリフェノールなどを用いることができる。酸味料としては、例えば、アジピン酸、クエン酸、クエン酸三ナトリウム、グルコノデルタラクトン、グルコン酸、グルコン酸カリウム、グルコン酸ナトリウム、コハク酸、コハク酸一ナトリウム、コハク酸二ナトリウム、酢酸ナトリウム、ＤＬ−酒石酸、Ｌ−酒石酸、ＤＬ−酒石酸ナトリウム、Ｌ−酒石酸ナトリウム、二酸化炭素、乳酸、乳酸ナトリウム、氷酢酸、フマル酸、フマル酸一ナトリウム、ＤＬ−リンゴ酸、ＤＬ−リンゴ酸ナトリウム、リン酸などを用いることができる。塩類としては、例えば、食塩、酸性りん酸カリウム、酸性りん酸カルシウム、りん酸アンモニウム、硫酸マグネシウム、硫酸カルシウム、メタ重亜硫酸カリウム、塩化カルシウム、塩化マグネシウム、硝酸カリウム、硫酸アンモニウムなどを用いることができる。食物繊維としては、例えば、難消化性デキストリン、ペクチン、ポリデキストロース、グアーガム分解物などを用いることができる。着色料としては、例えば、カラメル色素、アントシアニン、クチナシ色素、果汁色素、野菜色素、合成色素などを用いることができる。
(Other)
The carbonated beverage according to the present embodiment is a sweetener, a high-intensity sweetener, an antioxidant, a fragrance, an acidulant, a salt, a dietary fiber, or a coloring that is usually blended as a beverage within a range in which the desired effect of the present invention is not inhibited. A material (hereinafter referred to as “additive” as appropriate) can also be added. As the sweetener, for example, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. Examples of the high-intensity sweetener include neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame and the like. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of acidulants include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid Etc. can be used. Examples of salts that can be used include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. As dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum degradation product, and the like can be used. As the colorant, for example, caramel color, anthocyanin, gardenia color, fruit juice color, vegetable color, synthetic color and the like can be used.
そして、前記した１−オクテン−３−オール、３−メチル−１−ブタノールについては、化合物、香料等として一般に市販されているものを使用することができ、また、果汁、添加物も、一般に市販されているものを使用することができる。 And about 1-octen-3-ol, 3-methyl-1-butanol mentioned above, what is generally marketed as a compound, a fragrance | flavor, etc. can be used, and fruit juice and an additive are also generally marketed. Can be used.
以上説明したように、本実施形態に係る炭酸飲料は、１−オクテン−３−オールの含有量が所定範囲内となっていることから、喉越し感が向上している。また、本実施形態に係る炭酸飲料は、飲み易さ、総合評価も優れたものとなる。 As described above, since the carbonated beverage according to the present embodiment has a content of 1-octen-3-ol within a predetermined range, the feeling over the throat is improved. In addition, the carbonated beverage according to the present embodiment is excellent in ease of drinking and overall evaluation.
［飲料ベース］
本実施形態に係る飲料ベースは、後記する割り材で希釈されることにより前記の炭酸飲料とすることができる飲料ベースであって、炭酸飲料用の（炭酸飲料を作るための）飲料ベースである。
なお、本実施形態に係る飲料ベースは、消費者や飲食店などに提供されるに際して、飲料ベースの状態（ＲＴＳ：Ｒｅａｄｙ Ｔｏ Ｓｅｒｖｅ）で提供された後に割り材で希釈されてもよいし、飲料ベースを割り材で希釈した後に飲料の状態（ＲＴＤ：Ｒｅａｄｙ Ｔｏ Ｄｒｉｎｋ）で提供されてもよい。
[Beverage base]
The beverage base according to the present embodiment is a beverage base that can be used as the carbonated beverage by being diluted with a split material described later, and is a beverage base for carbonated beverages (for making carbonated beverages). .
When the beverage base according to the present embodiment is provided to consumers, restaurants, etc., the beverage base may be diluted with a split material after being provided in a beverage base state (RTS: Ready To Serve). It may be provided in a beverage state (RTD: Ready To Drink) after diluting the base with the split material.
以下、本実施形態に係る飲料ベースを説明するに際して、前記の炭酸飲料と共通する構成については説明を省略し、相違する構成（特に含有量等）を中心に説明する。 Hereinafter, in the description of the beverage base according to the present embodiment, the description of the configuration common to the carbonated beverage will be omitted, and the description will focus on the configuration (particularly the content, etc.) that is different.
（１−オクテン−３−オール）
飲料ベースの１−オクテン−３−オールの含有量をＸμｇ／Ｌとし、希釈倍率をＤ倍とした場合、Ｘ／Ｄは、２０以上であり、４０以上が好ましく、５０以上がより好ましい。また、Ｘ／Ｄは、１８００以下であり、４００以下が好ましい。
(1-octen-3-ol)
When the content of beverage-based 1-octen-3-ol is X μg / L and the dilution rate is D times, X / D is 20 or more, preferably 40 or more, and more preferably 50 or more. Moreover, X / D is 1800 or less, and 400 or less is preferable.
（３−メチル−１−ブタノール）
飲料ベースの３−メチル−１−ブタノールの含有量をＡｇ／Ｌとし、希釈倍率をＤ倍とした場合、Ａ／Ｄは、０．０１以上が好ましく、０．０２以上がより好ましく、０．０４以上がさらに好ましい。また、Ａ／Ｄは、０．１５以下が好ましく、０．０８以下がより好ましい。
(3-methyl-1-butanol)
When the content of beverage-based 3-methyl-1-butanol is Ag / L and the dilution factor is D, A / D is preferably 0.01 or more, more preferably 0.02 or more, and 04 or more is more preferable. Further, A / D is preferably 0.15 or less, and more preferably 0.08 or less.
（果汁）
飲料ベースの果汁の含有量の果汁率換算をＢ％とし、希釈倍率をＤ倍とした場合、Ｂ／Ｄは、０．５以上が好ましく、１．０以上がより好ましく、３．０以上がさらに好ましい。また、Ｂ／Ｄは、２０．０以下が好ましく、１０．０以下がより好ましい。
(Fruit juice)
B / D is preferably 0.5 or more, more preferably 1.0 or more, and more preferably 3.0 or more, when the juice-based conversion of the content of beverage-based juice is B% and the dilution factor is D times. Further preferred. Further, B / D is preferably 20.0 or less, and more preferably 10.0 or less.
（アルコール度数）
飲料ベースのアルコール度数をＣｖ／ｖ％とし、希釈倍率をＤ倍とした場合、Ｃ／Ｄは、１以上であることが好ましく、３以上であることがより好ましい。また、Ｃ／Ｄは、１２以下であることが好ましく、９以下であることがより好ましい。
(Alcohol degree)
When the alcohol content of the beverage base is Cv / v% and the dilution ratio is D times, C / D is preferably 1 or more, and more preferably 3 or more. C / D is preferably 12 or less, and more preferably 9 or less.
（発泡性）
飲料ベースは、後記する割り材によって発泡性を付与するのが一般的であるため、発泡性はなくてもよい。
(Foaming)
Since the beverage base generally imparts foaming properties by a split material described later, it may not have foaming properties.
（割り材）
割り材とは、本実施形態に係る飲料ベースの希釈に用いるものである。
割り材としては、例えば、水、炭酸水、お湯、氷、果汁、果汁入り飲料、牛乳、茶、アルコール等を挙げることができ、これらのうちの１種又は２種以上を組み合わせて用いることができる。ただし、基本的に飲料ベースは発泡性ではないため、割り材としては、発泡性の有する炭酸水等、又は、炭酸水等と他の割り材との組み合わせであり、希釈後の飲料が前記した発泡性となるのが好ましい。
なお、割り材を用いた希釈は、本実施形態に係る飲料ベースが１．２〜２０倍、好ましくは１．５〜１０倍、より好ましくは２〜５倍となるように実施すればよい。
(Split material)
The split material is used for dilution of the beverage base according to the present embodiment.
Examples of the split material include water, carbonated water, hot water, ice, fruit juice, fruit juice drink, milk, tea, alcohol, and the like, and one or more of these can be used in combination. it can. However, since the beverage base is basically not effervescent, the split material is a sparkling carbonated water, or a combination of carbonated water and other split materials. It is preferably foamable.
In addition, what is necessary is just to implement the dilution using a split material so that the drink base which concerns on this embodiment may be 1.2-20 times, Preferably it is 1.5-10 times, More preferably, it will be 2-5 times.
以上説明したように、本実施形態に係る飲料ベース（希釈倍率：Ｄ倍用）は、Ｘ／Ｄが所定範囲内となっている、言い換えると、希釈後（飲用時）の炭酸飲料の１−オクテン−３−オールの含有量が所定範囲内となっている。その結果、希釈後（飲用時）の炭酸飲料は、喉越し感が向上している。また、希釈後（飲用時）の炭酸飲料は、飲み易さ、総合評価も優れたものとなる。 As described above, the beverage base according to the present embodiment (dilution ratio: for D times) has X / D within a predetermined range, in other words, 1- of the carbonated beverage after dilution (drinking). The content of octen-3-ol is within a predetermined range. As a result, the carbonated beverage after dilution (drinking) has improved feeling over the throat. Moreover, the carbonated beverage after dilution (drinking) is excellent in ease of drinking and overall evaluation.
［容器詰め炭酸飲料、及び、容器詰め飲料ベース］
本実施形態に係る炭酸飲料、及び、飲料ベースは、各種容器に入れて提供することができる。各種容器に炭酸飲料又は飲料ベースを詰めることにより、長期間の保管による品質の劣化を好適に防止することができる。
なお、容器は密閉できるものであればよく、金属製（アルミニウム製又はスチール製など）のいわゆる缶容器・樽容器を適用することができる。また、容器は、ガラス容器、ペットボトル容器、紙容器、パウチ容器などを適用することもできる。容器の容量は特に限定されるものではなく、現在流通しているどのようなものも適用することができる。なお、気体、水分および光線を完全に遮断し、長期間常温で安定した品質を保つことが可能な点から、金属製の容器を適用することが好ましい。
また、各種容器に飲料ベースを詰める場合は、その容器に、前記した割り材等によって希釈して飲んでもよい旨の表示（例えば、希釈倍率等）を付してもよい。
[Packaged carbonated drink and containerized drink base]
The carbonated beverage and the beverage base according to the present embodiment can be provided in various containers. By filling carbonated beverages or beverage bases in various containers, quality deterioration due to long-term storage can be suitably prevented.
In addition, what is necessary is just to be able to seal a container, and what is called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Moreover, a glass container, a plastic bottle container, a paper container, a pouch container, etc. can also be applied to the container. The capacity of the container is not particularly limited, and any one currently in circulation can be applied. In addition, it is preferable to apply a metal container because it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long time.
In addition, when a beverage base is packed in various containers, an indication that the container may be diluted with the above-mentioned split material or the like (for example, a dilution rate) may be attached.
［炭酸飲料、及び、飲料ベースの製造方法］
次に、本実施形態に係る炭酸飲料、及び、飲料ベースの製造方法を説明する。
本実施形態に係る炭酸飲料、及び、飲料ベースの製造方法は、混合工程Ｓ１と、後処理工程Ｓ２と、を含む。
[Carbonated beverage and beverage-based production method]
Next, a carbonated beverage and a beverage-based manufacturing method according to this embodiment will be described.
The carbonated beverage and the beverage-based manufacturing method according to the present embodiment include a mixing step S1 and a post-processing step S2.
混合工程Ｓ１では、混合タンクに、水、１−オクテン−３−オール、３−メチル−１−ブタノール、果汁、飲用アルコール、添加剤などを適宜投入して混合後液を製造する。
この混合工程Ｓ１において、１−オクテン−３−オール、３−メチル−１−ブタノール、果汁の含有量、Ｘ／Ｄ等が前記した所定範囲の量となるように各原料を混合し、調整すればよい。
In the mixing step S1, water, 1-octen-3-ol, 3-methyl-1-butanol, fruit juice, drinking alcohol, additives and the like are appropriately added to the mixing tank to produce a mixed liquid.
In this mixing step S1, each raw material is mixed and adjusted so that 1-octen-3-ol, 3-methyl-1-butanol, fruit juice content, X / D, and the like are in the above-mentioned predetermined ranges. That's fine.
そして、後処理工程Ｓ２では、例えば、ろ過、殺菌、カーボネーション、容器への充填などの処理を必要に応じて選択的に行う。
なお、後処理工程Ｓ２のろ過処理は、一般的なフィルター又はストレーナーによって行うことができる。また、後処理工程Ｓ２の殺菌処理は、処理速度等の観点から、プレート殺菌によって行うのが好ましいが、同様の処理を行うことができるのであればこれに限定されることなく適用可能である。また、後処理工程Ｓ２のカーボネーション処理は、発泡性が前記した所定範囲内となるように炭酸ガスを圧入する。また、後処理工程Ｓ２の充填処理は、飲料品の製造において通常行われる程度にクリーン度を保ったクリーンルームにて充填するのが好ましい。そして、後処理工程Ｓ２での各処理の順序は特に限定されない。
And in post-processing process S2, for example, processes, such as filtration, sterilization, carbonation, and filling to a container, are selectively performed as needed.
In addition, the filtration process of post-processing process S2 can be performed with a general filter or a strainer. In addition, the sterilization treatment in the post-processing step S2 is preferably performed by plate sterilization from the viewpoint of the processing speed and the like, but is applicable without being limited thereto as long as the same treatment can be performed. In the carbonation process in the post-processing step S2, carbon dioxide gas is injected so that the foamability is within the predetermined range. Moreover, it is preferable that the filling process of post-processing process S2 is filled in the clean room which maintained the cleanliness to the extent normally performed in manufacture of a drink. And the order of each process in post-processing process S2 is not specifically limited.
なお、混合工程Ｓ１及び後処理工程Ｓ２にて行われる各処理は、ＲＴＤ・ＲＴＳ飲料などを製造するために一般的に用いられている設備にて行うことができる。 In addition, each process performed by mixing process S1 and post-processing process S2 can be performed with the equipment generally used in order to manufacture RTD * RTS drink etc.
以上説明したように、本実施形態に係る炭酸飲料の製造方法は、１−オクテン−３−オールの含有量を所定範囲内とする工程を含むことから、喉越し感が向上した炭酸飲料を製造することができる。
また、本実施形態に係る飲料ベースの製造方法は、Ｘ／Ｄを所定範囲内とする工程を含むことから、希釈後の炭酸飲料について喉越し感が向上する飲料ベースを製造することができる。
As described above, the method for producing a carbonated beverage according to the present embodiment includes a step of setting the content of 1-octen-3-ol within a predetermined range, and thus produces a carbonated beverage with improved feeling over the throat. can do.
Moreover, since the manufacturing method of the beverage base which concerns on this embodiment includes the process which makes X / D in a predetermined range, the beverage base which a feeling over throat improves about the carbonated beverage after dilution can be manufactured.
［炭酸飲料の喉越し感向上方法］
次に、本実施形態に係る炭酸飲料の喉越し感向上方法を説明する。
本実施形態に係る炭酸飲料の喉越し感向上方法は、１−オクテン−３−オールの含有量を所定の範囲内に調整する工程を含む方法である。
また、本実施形態に係る炭酸飲料の喉越し感向上方法は、３−メチル−１−ブタノール、果汁（果汁率換算）、アルコール度数、発泡性を所定の範囲内に調整する工程を含むのが好ましい。
なお、これらの含有量等の値については、前記した「炭酸飲料」において説明した値と同じである。
[How to improve the feeling of throat over carbonated drinks]
Next, a method for improving the feeling over the throat of a carbonated beverage according to this embodiment will be described.
The method for improving the sense of feeling over the throat of a carbonated beverage according to this embodiment is a method including a step of adjusting the content of 1-octen-3-ol within a predetermined range.
In addition, the method for improving the feeling of throat over the carbonated beverage according to the present embodiment includes a step of adjusting 3-methyl-1-butanol, fruit juice (in terms of fruit juice ratio), alcohol content, and foamability within a predetermined range. preferable.
In addition, about values, such as these content, is the same as the value demonstrated in above-mentioned "carbonated drink."
以上説明したように、本実施形態に係る炭酸飲料の喉越し感向上方法は、炭酸飲料の１−オクテン−３−オールの含有量を所定範囲内とする工程を含むことから、炭酸飲料の喉越し感を向上させることができる。 As described above, the method for improving the feeling of throat over carbonated beverages according to this embodiment includes the step of setting the content of 1-octen-3-ol in carbonated beverages within a predetermined range. The feeling of passing over can be improved.
［喉越し感向上剤］
本実施形態に係る喉越し感向上剤は、１−オクテン−３−オールを有効成分として含有する。そして、この喉越し感向上剤は、炭酸飲料に対して添加する、又は、炭酸飲料の製造工程において添加することにより、炭酸飲料に喉越し感を向上させる。
喉越し感向上剤における１−オクテン−３−オールの含有量は、炭酸飲料に喉越し感を向上させることができる範囲であれば特に限定されない。
[Throat feeling improver]
The throat feeling improving agent according to the present embodiment contains 1-octen-3-ol as an active ingredient. And this feeling over the throat improves to a carbonated drink by adding to a carbonated drink, or adding it in the manufacturing process of a carbonated drink, and improving a feeling over throat.
The content of 1-octen-3-ol in the feeling over the throat is not particularly limited as long as the feeling over the throat can be improved in the carbonated beverage.
喉越し感向上剤は、１−オクテン−３−オールを含有していれば、溶液、ペースト、粉末、錠剤等、どのような形態であってもよい。
また、喉越し感向上剤は、１−オクテン−３−オール以外に、各種香料、賦形剤、増粘剤、ｐＨ調整剤等、を含有していてもよい。
The throat feeling improving agent may be in any form such as a solution, paste, powder, tablet, etc. as long as it contains 1-octen-3-ol.
Moreover, the throat feeling improvement agent may contain various fragrance | flavors, an excipient | filler, a thickener, a pH adjuster, etc. other than 1-octen-3-ol.
次に、本発明の要件を満たす実施例とそうでない比較例とを例示して、本発明について説明する。 Next, the present invention will be described with reference to examples that satisfy the requirements of the present invention and comparative examples that do not.
［実施例１］
まず、実施例１では、１−オクテン−３−オール、３−メチル−１−ブタノールの含有量が、各評価に与える影響について確認する。
[Example 1]
First, in Example 1, it confirms about the influence which content of 1-octen-3-ol and 3-methyl-1-butanol has on each evaluation.
（サンプルの準備）
１−オクテン−３−オールを含有する香料、３−メチル−１−ブタノールを含有する香料、果糖ブドウ糖液糖、クエン酸、原料アルコール、炭酸水、水を混合して、表１、２の含有量となるようにサンプル液を準備した。
なお、各サンプルについて、１−オクテン−３−オールを含有する香料、３−メチル−１−ブタノールを含有する香料の添加量を変化させ、その他の原料の含有割合は固定した。
また、各サンプルのアルコール度数は、６．０ｖ／ｖ％であり、ガス圧は２．０ｋｇ／ｃｍ2（２０℃）であった。
(Sample preparation)
A fragrance containing 1-octen-3-ol, a fragrance containing 3-methyl-1-butanol, fructose glucose liquid sugar, citric acid, raw material alcohol, carbonated water, and water are mixed, and the contents shown in Tables 1 and 2 Sample liquid was prepared so that it might become quantity.
In addition, about each sample, the addition amount of the fragrance | flavor containing 1-octen-3-ol and the fragrance | flavor containing 3-methyl-1-butanol was changed, and the content rate of the other raw material was fixed.
The alcohol content of each sample was 6.0 v / v%, and the gas pressure was 2.0 kg / cm 2 (20 ° C.).
（試験内容）
前記の方法により製造した各サンプルについて、訓練された専門のパネル６名が下記評価基準に則って「飲み易さ」、「喉越し感（刺激感）」、「総合評価」について、１〜５点の５段階評価で独立点数付けし、その平均値を算出した。
なお、全ての評価は、サンプルを飲んで評価した。
(contents of the test)
For each sample produced by the above method, 6 trained professional panels 1-5 for “ease of drinking”, “feeling over the throat (stimulation)”, and “overall evaluation” according to the following evaluation criteria. An independent score was assigned by a five-point evaluation of points, and the average value was calculated.
All evaluations were made by drinking samples.
（飲み易さ：評価基準）
５点：非常に飲み易かった。
４点：かなり飲み易かった。
３点：飲み易かった。
２点：少し飲み難かった。
１点：飲み難かった。
なお、詳細には、「飲み易さ」の評価は、喉に引っ掛かる様な感じがなく（喉に引っ掛かる様な香味がせず）、違和感のある香気がせず、飲み易い場合に高い点数とし、喉に引っ掛かる様な感じが強く（喉に引っ掛かる様な香味が強く）、違和感のある香気が強く、飲み難い場合に、低い点数とした。
(Ease of drinking: evaluation criteria)
5 points: It was very easy to drink.
4 points: It was quite easy to drink.
3 points: Easy to drink.
2 points: It was a little difficult to drink.
1 point: It was difficult to drink.
In detail, the evaluation of “ease of drinking” is given a high score when it is easy to drink without feeling uncomfortable and without a feeling of being caught in the throat (not having a taste of being caught in the throat). A low score was given when the feeling of being caught in the throat was strong (the taste of being caught in the throat was strong), the smell was uncomfortable, and it was difficult to drink.
（喉越し感（刺激感）：評価基準）
５点：刺激感が非常に強く、喉越し感が非常に強く感じられた。
４点：刺激感が強く、喉越し感が強く感じられた。
３点：刺激感が感じられ、喉越し感が感じられた。
２点：刺激感が弱く、喉越し感が弱く感じられた。
１点：刺激感が非常に弱く、喉越し感が非常に弱く感じられた。
(Sense of feeling over the throat (feeling of irritation): Evaluation criteria)
5 points: The feeling of irritation was very strong and the feeling of feeling over the throat was felt very strongly.
4 points: A strong sense of irritation and a strong feeling over the throat were felt.
3 points: A feeling of irritation was felt, and a feeling over the throat was felt.
2 points: The feeling of irritation was weak, and the feeling over the throat was weak.
1 point: The feeling of irritation was very weak and the feeling over the throat was felt very weak.
（総合評価：評価基準）
５点：炭酸飲料として非常に好適な香味である。
４点：炭酸飲料としてかなり好適な香味である。
３点：炭酸飲料として好適な香味である。
２点：炭酸飲料として不適な香味である。
１点：炭酸飲料としてかなり不適な香味である。
(Comprehensive evaluation: Evaluation criteria)
5 points: A very suitable flavor as a carbonated beverage.
4 points: A flavor that is quite suitable as a carbonated beverage.
3 points: A flavor suitable as a carbonated beverage.
2 points: Unsavory flavor as a carbonated beverage.
1 point: It is a considerably unsuitable flavor as a carbonated beverage.
表１、２に、各サンプルの規格を示すとともに、各評価の結果を示す。 Tables 1 and 2 show the standard of each sample and the results of each evaluation.
（結果の検討）
サンプルＡ−１〜Ａ−５は、１−オクテン−３−オールの含有量を変化させたものである。
サンプルＡ−１〜Ａ−５の結果を確認すると明らかなように、１−オクテン−３−オールの含有量が所定範囲内である場合には、喉越し感の点数が良いとともに、飲み易さ、総合評価の点数も良いことが確認できた。
なお、１−オクテン−３−オールの含有量が多過ぎると、飲み易さと総合評価の点数が下がることも確認できた。
(Examination of results)
Samples A-1 to A-5 are obtained by changing the content of 1-octen-3-ol.
As is clear from confirming the results of Samples A-1 to A-5, when the content of 1-octen-3-ol is within a predetermined range, the score of feeling over the throat is good and the ease of drinking is good. It was confirmed that the overall evaluation score was also good.
In addition, when there was too much content of 1-octen-3-ol, it has also confirmed that the score of ease of drinking and comprehensive evaluation fell.
サンプルＢ−１〜Ｂ−５は、１−オクテン−３−オールの含有量を固定し、３−メチル−１−ブタノールの含有量を変化させたものである。
サンプルＢ−１〜Ｂ−５の結果を確認すると明らかなように、１−オクテン−３−オールだけでなく、３−メチル−１−ブタノールを含有させることで、喉越し感の点数がさらに良くなるとともに、飲み易さ、総合評価の点数も良くなることが確認できた。
なお、３−メチル−１−ブタノールの含有量が多過ぎると、飲み易さと総合評価の点数が下がることも確認できた。
Samples B-1 to B-5 are obtained by fixing the content of 1-octen-3-ol and changing the content of 3-methyl-1-butanol.
As is clear from confirming the results of Samples B-1 to B-5, by adding not only 1-octen-3-ol but also 3-methyl-1-butanol, the score of feeling over the throat is further improved. In addition, it was confirmed that the ease of drinking and the overall evaluation score also improved.
In addition, when there was too much content of 3-methyl- 1-butanol, it has also confirmed that the score of ease of drinking and comprehensive evaluation fell.
以上の結果より、１−オクテン−３−オールの含有量が本発明で規定する所定範囲内になっていると、喉越し感を向上させるだけでなく、飲み易さ、総合評価も良いことがわかった。
また、１−オクテン−３−オールだけでなく、３−メチル−１−ブタノールを含有させると、各評価がさらに良くなることがわかった。
From the above results, when the content of 1-octen-3-ol is within the predetermined range defined in the present invention, not only the feeling of feeling over the throat is improved, but also ease of drinking and overall evaluation are good. all right.
Moreover, when not only 1-octen-3-ol but 3-methyl-1-butanol was contained, it turned out that each evaluation becomes still better.
［実施例２］
次に、実施例２では、果汁が、各評価に与える影響について確認する。
[Example 2]
Next, in Example 2, it confirms about the influence which fruit juice has on each evaluation.
（サンプルの準備）
１−オクテン−３−オールを含有する香料、３−メチル−１−ブタノールを含有する香料、レモン果汁、果糖ブドウ糖液糖、クエン酸、原料アルコール、炭酸水、水を混合して、表３の含有量となるようにサンプル液を準備した。
なお、サンプルＣ−１は、サンプルＢ−３と比較すると、レモン果汁を所定量含有している点だけが異なり、その他の原料の含有割合はサンプルＢ−３と同じである。
また、サンプルのアルコール度数は、６．０ｖ／ｖ％であり、ガス圧は２．０ｋｇ／ｃｍ2（２０℃）であった。
(Sample preparation)
A fragrance containing 1-octen-3-ol, a fragrance containing 3-methyl-1-butanol, lemon juice, fructose-glucose liquid sugar, citric acid, raw alcohol, carbonated water, and water were mixed. Sample liquid was prepared so that it might become content.
Note that sample C-1 differs from sample B-3 only in that it contains a predetermined amount of lemon juice, and the content of other raw materials is the same as sample B-3.
The alcohol content of the sample was 6.0 v / v%, and the gas pressure was 2.0 kg / cm 2 (20 ° C.).
（試験内容、評価基準）
試験内容、及び、各試験の評価基準については、実施例１と同様であった。
(Test content, evaluation criteria)
The test contents and the evaluation criteria for each test were the same as in Example 1.
表３に、サンプルの規格を示すとともに、各評価の結果を示す。 Table 3 shows the standard of the sample and the result of each evaluation.
（結果の検討）
サンプルＣ−１は、レモン果汁を含有させたものである。
サンプルＣ−１の結果を確認すると明らかなように、レモン果汁が含有されていても、喉越し感が向上するだけでなく、飲み易さ、総合評価も良いことが確認できた。
ただ、サンプルＢ−３と比較すると、若干、各評価の点数が低くなることも確認できた。
(Examination of results)
Sample C-1 contains lemon juice.
As is clear from the results of Sample C-1, it was confirmed that even when lemon juice was contained, not only the feeling over the throat was improved, but also ease of drinking and comprehensive evaluation were good.
However, as compared with Sample B-3, it was also confirmed that the score for each evaluation was slightly lower.
以上の結果より、果汁を含有していても、１−オクテン−３−オールの含有量が本発明で規定する所定範囲内になっていると、喉越し感だけでなく、飲み易さ、総合評価も良いことがわかった。 From the above results, even if it contains fruit juice, if the content of 1-octen-3-ol is within the predetermined range defined in the present invention, not only the feeling over the throat, but also ease of drinking, overall The evaluation was also good.
Ｓ１ 混合工程
Ｓ２ 後処理工程
S1 mixing process S2 post-processing process
Claims (9)
前記１−オクテン−３−オールの含有量をＸμｇ／Ｌとし、希釈倍率をＤ倍とした場合において、Ｘ／Ｄが２０〜１８００である飲料ベース。 A beverage base for carbonated beverages containing 1-octen-3-ol,
A beverage base wherein X / D is 20 to 1800 when the content of 1-octen-3-ol is X μg / L and the dilution ratio is D.
前記１−オクテン−３−オールの含有量を２０〜１８００μｇ／Ｌとする工程を含む炭酸飲料の製造方法。 A method for producing a carbonated beverage containing 1-octen-3-ol,
A method for producing a carbonated beverage comprising a step of setting the content of 1-octen-3-ol to 20 to 1800 μg / L.
前記１−オクテン−３−オールの含有量をＸμｇ／Ｌとし、希釈倍率をＤ倍とした場合において、Ｘ／Ｄを２０〜１８００とする工程を含む飲料ベースの製造方法。 A beverage-based manufacturing method for carbonated beverages containing 1-octen-3-ol,
A beverage-based production method comprising a step of setting X / D to 20 to 1800 when the content of 1-octen-3-ol is X μg / L and the dilution rate is D times.
前記炭酸飲料について、１−オクテン−３−オールの含有量を２０〜１８００μｇ／Ｌとする工程を含む炭酸飲料の喉越し感向上方法。 A method for improving the feeling of throat over the throat of a carbonated drink,
About the said carbonated beverage, the feeling improvement over the throat of the carbonated beverage including the process which makes content of 1-octen-3-ol 20-20800 microgram / L.
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