JP2018099106A - Beverage, packaged beverage, method for distributing packaged beverages, method for producing beverage, and method for improving palatability of beverage - Google Patents
Beverage, packaged beverage, method for distributing packaged beverages, method for producing beverage, and method for improving palatability of beverage Download PDFInfo
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- JP2018099106A JP2018099106A JP2017067341A JP2017067341A JP2018099106A JP 2018099106 A JP2018099106 A JP 2018099106A JP 2017067341 A JP2017067341 A JP 2017067341A JP 2017067341 A JP2017067341 A JP 2017067341A JP 2018099106 A JP2018099106 A JP 2018099106A
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- LNMAXKMUGYXKPJ-UHFFFAOYSA-L calcium;1,1-dioxo-1,2-benzothiazol-2-id-3-one Chemical compound [Ca+2].C1=CC=C2C([O-])=NS(=O)(=O)C2=C1.C1=CC=C2C([O-])=NS(=O)(=O)C2=C1 LNMAXKMUGYXKPJ-UHFFFAOYSA-L 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019700 dicalcium phosphate Nutrition 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 229940048879 dl tartaric acid Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 229960002598 fumaric acid Drugs 0.000 description 1
- 235000020510 functional beverage Nutrition 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
- 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
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
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- 150000001261 hydroxy acids Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
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- 239000008101 lactose Substances 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- JFQQIWNDAXACSR-UHFFFAOYSA-L magnesium malate Chemical compound [Mg+2].[O-]C(=O)C(O)CC([O-])=O JFQQIWNDAXACSR-UHFFFAOYSA-L 0.000 description 1
- 229940096424 magnesium malate Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000011056 potassium acetate Nutrition 0.000 description 1
- 229960004109 potassium acetate Drugs 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 description 1
- 239000001521 potassium lactate Substances 0.000 description 1
- 235000011085 potassium lactate Nutrition 0.000 description 1
- 229960001304 potassium lactate Drugs 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- 230000037351 starvation Effects 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019408 sucralose Nutrition 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
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 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
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 238000000870 ultraviolet spectroscopy Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、飲料、容器詰め飲料、容器詰め飲料の流通方法、飲料の製造方法および飲料の嗜好性向上方法に関する。 The present invention relates to a beverage, a container-packed beverage, a method for distributing a container-packed beverage, a method for producing a beverage, and a method for improving the taste of a beverage.
従来、容器詰めされた飲料は、その流通過程などにおいて微生物が繁殖するのを防ぐため、乳化剤などの静菌剤が用いられることが多かった。
一方、近年、消費者の嗜好性の向上、飲料の多様化などに伴い、ニアウォーターなどと呼ばれる透明飲料の開発が盛んに行われている。しかしながら、このような透明飲料においては、乳化剤の使用により飲料が白濁してしまうといった問題があった。そのため透明飲料の透明性を維持したまま微生物の繁殖を制御するためには、乳酸などの有機酸を用いることが有効であることが知られていた。
Conventionally, bacteriostatic agents such as emulsifiers are often used for beverages packed in containers in order to prevent microorganisms from growing in the distribution process.
On the other hand, in recent years, with the improvement of consumer preferences and the diversification of beverages, development of transparent beverages called near water has been actively conducted. However, such a transparent beverage has a problem that the beverage becomes cloudy due to the use of an emulsifier. Therefore, it has been known that it is effective to use an organic acid such as lactic acid in order to control the growth of microorganisms while maintaining the transparency of the transparent beverage.
例えば、特許文献１には、カルシウム、亜鉛およびマグネシウムといったミネラルと、リン酸、乳酸、リンゴ酸、クエン酸、タンニン酸等の可食性の酸とを組み合わせる技術が開示されている。 For example, Patent Document 1 discloses a technique in which minerals such as calcium, zinc, and magnesium are combined with edible acids such as phosphoric acid, lactic acid, malic acid, citric acid, and tannic acid.
しかしながら、微生物の繁殖を抑制するために用いられる乳酸を飲料に含ませると、飲料の後味がすっきりしないといった問題があった。
また、特許文献１に記載された技術は、透明飲料をミネラル強化する観点から、カルシウム、亜鉛およびマグネシウムに、乳酸などの可食性の酸を組み合わせるものであり、乳酸による後味に着目したものではなく、また、後味の不快感を解消するものでもなかった。
However, if the beverage contains lactic acid used to suppress the growth of microorganisms, there is a problem that the aftertaste of the beverage is not clean.
Moreover, the technique described in Patent Document 1 combines calcium, zinc and magnesium with an edible acid such as lactic acid from the viewpoint of fortifying a transparent beverage with minerals, and does not focus on the aftertaste due to lactic acid. Also, it did not eliminate the discomfort of the aftertaste.
本発明者は、乳酸による後味を改善するために鋭意検討を行った結果、乳酸に特定のイオンを組み合わせることが有効であるといった知見を初めて見出し、本発明を完成させた。 As a result of intensive studies for improving the aftertaste by lactic acid, the present inventor found for the first time that it was effective to combine a specific ion with lactic acid, and completed the present invention.
本発明によれば、
（Ａ）乳酸と、（Ｂ）ナトリウム、カリウム、マグネシウム、およびカルシウムからなる群から選ばれる少なくとも１種のイオンと、を含み、
成分（Ｂ）の含有量（ｐｐｍ）に対する成分（Ａ）の含有量（ｐｐｍ）（Ａ／Ｂ）が、１５以上４００以下である、飲料が提供される。
According to the present invention,
(A) lactic acid and (B) at least one ion selected from the group consisting of sodium, potassium, magnesium, and calcium,
A beverage is provided in which the content (ppm) (A / B) of the component (A) is 15 or more and 400 or less with respect to the content (ppm) of the component (B).
また、本発明によれば、上記飲料が容器に充填されている容器詰め飲料が提供される。 Moreover, according to this invention, the container stuffed drink with which the said drink is filled in the container is provided.
また、本発明によれば、容器詰め飲料を常温で流通させる、流通方法が提供される。 Moreover, according to this invention, the distribution method which distribute | circulates a container stuffed drink at normal temperature is provided.
また、本発明によれば、（Ａ）乳酸と、（Ｂ）ナトリウム、カリウム、マグネシウム、およびカルシウムからなる群から選ばれる少なくとも１種のイオンと、を混合し、飲料を調製する工程を含み、
前記飲料を調製する工程において、成分（Ｂ）の含有量（ｐｐｍ）に対する成分（Ａ）の含有量（ｐｐｍ）（Ａ／Ｂ）を、１５以上４００以下に調製する、飲料の製造方法が提供される。
Moreover, according to the present invention, the method includes a step of mixing (A) lactic acid and (B) at least one ion selected from the group consisting of sodium, potassium, magnesium, and calcium to prepare a beverage,
In the step of preparing the beverage, a beverage production method is provided in which the content (ppm) (A / B) of the component (A) with respect to the content (ppm) of the component (B) is adjusted to 15 or more and 400 or less. Is done.
また、本発明によれば、（Ａ）乳酸と、（Ｂ）ナトリウム、カリウム、マグネシウム、およびカルシウムからなる群から選ばれる少なくとも１種のイオンと、を混合し、飲料を調製する工程を含み、
前記飲料を調製する工程において、成分（Ｂ）の含有量（ｐｐｍ）に対する成分（Ａ）の含有量（ｐｐｍ）（Ａ／Ｂ）を、１５以上４００以下に調製する、飲料の嗜好性向上方法が提供される。
Moreover, according to the present invention, the method includes a step of mixing (A) lactic acid and (B) at least one ion selected from the group consisting of sodium, potassium, magnesium, and calcium to prepare a beverage,
In the step of preparing the beverage, a method for improving the palatability of the beverage, wherein the content (ppm) (A / B) of the component (A) with respect to the content (ppm) of the component (B) is adjusted to 15 or more and 400 or less. Is provided.
乳酸による後味が改善された飲料を提供することができる。 A beverage with improved aftertaste by lactic acid can be provided.
＜飲料＞
本実施形態における飲料は、透明である。
本実施形態における飲料は、（Ａ）乳酸と、（Ｂ）ナトリウム、カリウム、マグネシウム、およびカルシウムからなる群から選ばれる少なくとも１種のイオンと、を含み、
成分（Ｂ）の含有量（ｐｐｍ）に対する成分（Ａ）の含有量（ｐｐｍ）（Ａ／Ｂ）が、１５以上４００以下である。
<Beverage>
The beverage in this embodiment is transparent.
The beverage in this embodiment includes (A) lactic acid and (B) at least one ion selected from the group consisting of sodium, potassium, magnesium, and calcium,
The content (ppm) (A / B) of the component (A) with respect to the content (ppm) of the component (B) is 15 or more and 400 or less.
成分（Ａ）の乳酸とは、ヒドロキシ酸の１種であり、酸味料及び静菌作用を有するものとして機能する。 The component (A) lactic acid is a kind of hydroxy acid and functions as a sour agent and a bacteriostatic action.
成分（Ｂ）は、ナトリウム、カリウム、マグネシウム、およびカルシウムからなる群から選ばれる少なくとも１種のイオンであり、２種以上のイオンを混合したものであってもよい。 Component (B) is at least one ion selected from the group consisting of sodium, potassium, magnesium, and calcium, and may be a mixture of two or more ions.
ナトリウムイオンは、飲料に適用できる公知のナトリウム塩を用いることができる。ナトリウム塩としては、例えば、塩化ナトリウム、および硫酸ナトリウム等の無機のナトリウム塩、ならびに、酢酸ナトリウム、クエン酸ナトリウム、および乳酸ナトリウム等の有機のナトリウム塩が挙げられる。これらは、１種または２種以上を混合して用いることができる。 As the sodium ion, a known sodium salt applicable to beverages can be used. Examples of the sodium salt include inorganic sodium salts such as sodium chloride and sodium sulfate, and organic sodium salts such as sodium acetate, sodium citrate, and sodium lactate. These may be used alone or in combination of two or more.
カリウムイオンは、飲料に適用できる公知のカリウム塩を用いることができる。カリウム塩としては、例えば、塩化カリウム、リン酸二水素カリウム、リン酸水素カリウム、リン酸カリウム等の無機のカリウム塩、ならびに、酢酸カリウム、クエン酸カリウム、乳酸カリウム等の有機のカリウム塩が挙げられる。これらは、１種または２種以上を混合して用いることができる。 As the potassium ion, a known potassium salt applicable to beverages can be used. Examples of potassium salts include inorganic potassium salts such as potassium chloride, potassium dihydrogen phosphate, potassium hydrogen phosphate, and potassium phosphate, and organic potassium salts such as potassium acetate, potassium citrate, and potassium lactate. It is done. These may be used alone or in combination of two or more.
カルシウムイオンは、飲料に適用できる公知のカルシウム塩を用いることができる。カルシウム塩としては、例えば、塩化カルシウム、硫酸カルシウム、リン酸水素カルシウム、およびリン酸カルシウム等の無機のカルシウム塩、ならびに、酢酸カルシウム、クエン酸カルシウム、乳酸カルシウム等の有機のカルシウム塩が挙げられる。これらは、１種または２種以上を混合して用いることができる。 As calcium ions, known calcium salts applicable to beverages can be used. Examples of the calcium salt include inorganic calcium salts such as calcium chloride, calcium sulfate, calcium hydrogen phosphate, and calcium phosphate, and organic calcium salts such as calcium acetate, calcium citrate, and calcium lactate. These may be used alone or in combination of two or more.
マグネシウムイオンは、飲料に適用できる公知のマグネシウム塩を用いることができる。マグネシウム塩としては、例えば、塩化マグネシウム、硫酸カルシウム、および炭酸マグネシウム等の無機のマグネシウム塩、ならびに、リンゴ酸マグネシウム等の有機のマグネシウム塩が挙げられる。これらは、１種または２種以上を混合して用いることができる。 As the magnesium ion, a known magnesium salt applicable to beverages can be used. Examples of the magnesium salt include inorganic magnesium salts such as magnesium chloride, calcium sulfate, and magnesium carbonate, and organic magnesium salts such as magnesium malate. These may be used alone or in combination of two or more.
成分（Ｂ）は、乳酸による後味のすっきり感を効果的に得る観点から、ナトリウム、カルシウム、およびマグネシウムからなる群から選ばれる少なくとも１種のイオンであることが好ましく、カルシウム及びマグネシウムからなる群から選ばれる少なくとも１種のイオンであることがより好ましく、マグネシウムイオンであることが最も好ましい。 The component (B) is preferably at least one ion selected from the group consisting of sodium, calcium and magnesium, from the viewpoint of effectively obtaining a clean feeling of aftertaste due to lactic acid, and from the group consisting of calcium and magnesium. More preferably, it is at least one selected ion, and most preferably a magnesium ion.
成分（Ｂ）の含有量（ｐｐｍ）は、本発明の飲料全体に対して、０．５以上２５以下であることが好ましく、１以上１５以下であることがより好ましく、１．５以上８以下であることがさらに好ましく、２以上７以下が特に好ましい。下限値以上とすることで、乳酸による後味をすっきりさせることができ、上限値以下とすることで、後味のすっきり感と飲料としての味のバランスを良好にできる。
また、成分（Ｂ）の含有量（ｐｐｍ）は、本発明の飲料全体に対して、０．５以上３５以下であることが好ましく、１．５以上１５以下であることがより好ましい。当該範囲内とすることで、乳酸による後味をすっきりさせつつ、飲料としての味のバランスを良好にし、おいしいと感じさせることができる。
The content (ppm) of the component (B) is preferably 0.5 or more and 25 or less, more preferably 1 or more and 15 or less, and more preferably 1.5 or more and 8 or less with respect to the whole beverage of the present invention. More preferably, it is 2 or more and 7 or less. By setting it as more than a lower limit, the aftertaste by lactic acid can be made clear, and by making it below an upper limit, the balance of the refreshing feeling of aftertaste and the taste as a drink can be made favorable.
Moreover, it is preferable that it is 0.5 or more and 35 or less, and, as for content (ppm) of a component (B) with respect to the whole drink of this invention, it is more preferable that it is 1.5 or more and 15 or less. By being in the said range, the balance of the taste as a drink can be made favorable and it can be made delicious, refreshing the aftertaste by lactic acid.
本発明の飲料において、成分（Ｂ）の含有量（ｐｐｍ）に対する成分（Ａ）の含有量（ｐｐｍ）（Ａ／Ｂ）が、１５以上４００以下であり、好ましくは２５以上３７０以下であり、より好ましくは５０以上３５０以下であり、さらに好ましくは６０以上２００以下であり、特に好ましくは８０以上１４０以下であり、最も好ましくは８５以上１２０以下である。下限値以上とすることで、乳酸による後味をすっきりさせることができ、上限値以下とすることで、後味のすっきり感と飲料としての味のバランスを良好にできる。 In the beverage of the present invention, the content (ppm) (A / B) of the component (A) with respect to the content (ppm) of the component (B) is 15 or more and 400 or less, preferably 25 or more and 370 or less, More preferably, it is 50 or more and 350 or less, More preferably, it is 60 or more and 200 or less, Especially preferably, it is 80 or more and 140 or less, Most preferably, it is 85 or more and 120 or less. By setting it as more than a lower limit, the aftertaste by lactic acid can be made clear, and by making it below an upper limit, the balance of the refreshing feeling of aftertaste and the taste as a drink can be made favorable.
本発明の飲料のｐＨは、ｐＨ２．５〜５．５であることが好ましく、ｐＨ３．０〜４．０であることがより好ましい。下限値以上とすることにより、酸味による刺激を軽減でき、上限値以下とすることにより、適度な酸味を付与しつつ、微生物危害に対する保存安定性を得ることができる。 The pH of the beverage of the present invention is preferably pH 2.5 to 5.5, more preferably pH 3.0 to 4.0. By setting it to the lower limit value or more, it is possible to reduce irritation caused by acidity, and by setting it to the upper limit value or less, it is possible to obtain storage stability against microbial harm while imparting an appropriate acidity.
本発明の飲料のブリックス値は、飲料の嗜好性を向上させる観点から、好ましくは、１質量％以上１０質量％以下であり、さらに好ましくは、２．５質量％以上８質量％以下である。
なお、「ブリックス値」は、例えば、糖用屈折計示度「ＲＸ−５０００α」株式会社アタゴ製を用い、液温２０℃で測定することができる。
The brix value of the beverage of the present invention is preferably 1% by mass or more and 10% by mass or less, more preferably 2.5% by mass or more and 8% by mass or less, from the viewpoint of improving the palatability of the beverage.
The “Brix value” can be measured at a liquid temperature of 20 ° C., for example, using a sugar refractometer reading “RX-5000α” manufactured by Atago Co., Ltd.
本発明の飲料の甘味度は、飲料の嗜好性を向上させる観点から、好ましくは、１以上１５以下であり、さらに好ましくは３以上１０以下である。
なお、「甘味度」とは、甘味のショ糖濃度換算濃度であり、ショ糖を１００としたときの値である。
The sweetness degree of the beverage of the present invention is preferably 1 or more and 15 or less, more preferably 3 or more and 10 or less, from the viewpoint of improving the palatability of the beverage.
The “sweetness level” is a concentration in terms of sweet sucrose concentration, and is a value when sucrose is 100.
本発明の飲料の酸度は、飲料の嗜好性を向上させる観点から、好ましくは、０．０５質量％以上０．４質量％以下であり、より好ましくは、０．１質量％以上０．３質量％以下である。
なお、「酸度」とは、本発明の飲料に含まれている酸の量をクエン酸の相当量として換算した値、すなわち、クエン酸酸度（質量％）として表した数値を指す。
The acidity of the beverage of the present invention is preferably 0.05% by mass or more and 0.4% by mass or less, more preferably 0.1% by mass or more and 0.3% by mass from the viewpoint of improving the palatability of the beverage. % Or less.
The “acidity” refers to a value obtained by converting the amount of acid contained in the beverage of the present invention as an equivalent amount of citric acid, that is, a numerical value expressed as citric acidity (% by mass).
本発明の飲料は、茶系飲料、野菜飲料、果汁飲料、ミネラル水飲料、各種の機能性飲料、スポーツドリンク、ニアウォーター、乳酸飲料などとしてもよく、これらの炭酸飲料または非炭酸飲料としてもよい。後味の良さを効果的に付与できる観点から、ニアウォーターであることが好ましい。 The beverage of the present invention may be a tea-based beverage, a vegetable beverage, a fruit juice beverage, a mineral water beverage, various functional beverages, a sports drink, a near water, a lactic acid beverage, or the like, or may be a carbonated beverage or a non-carbonated beverage. . From the viewpoint of effectively imparting good aftertaste, it is preferably near water.
また本発明の飲料は、透明であることが好ましい。透明とは、白濁や果汁による混濁といった濁りが低減され、外観が透き通っていることをいう。具体的には、本発明の飲料は、波長６５０ｎｍにおける吸光度が０．０６以下であることが好ましい。なお、止渇飲料の１種として市場に流通している従来のスポーツドリンクの波長６５０ｎｍにおける吸光度は、通常、０．２程度である。
近年、さまざまな形態の飲料が開発される中、透明な飲料に対して、視覚的にすっきり感、爽快感等が得られることから、味としても、すっきりしたいという期待が高まっている。そのため、本発明の飲料を透明にすることにより、消費者の高度な期待に一致し、後味のすっきり感をより効果的に付与できる。
The beverage of the present invention is preferably transparent. The term “transparent” means that turbidity such as white turbidity or turbidity caused by fruit juice is reduced and the appearance is transparent. Specifically, the beverage of the present invention preferably has an absorbance at a wavelength of 650 nm of 0.06 or less. In addition, the light absorbency in wavelength 650nm of the conventional sports drink currently distribute | circulated on the market as 1 type of a starvation drink is about about 0.2 normally.
In recent years, as various types of beverages have been developed, a clear refreshment, a refreshing feeling, and the like can be obtained for transparent beverages. Therefore, there is an increasing expectation for a refreshing taste. Therefore, by making the beverage of the present invention transparent, it is possible to more effectively impart a refreshing feeling of the aftertaste that matches the high expectations of consumers.
波長６５０ｎｍにおける吸光度は、例えば、紫外可視分光光度計（ＵＶ−１６００（株式会社島津製作所製））を用いて測定することができる。 The absorbance at a wavelength of 650 nm can be measured using, for example, an ultraviolet-visible spectrophotometer (UV-1600 (manufactured by Shimadzu Corporation)).
また、本発明の飲料の色は、無色透明である場合に限られず、有色であってもよい。 The color of the beverage of the present invention is not limited to being colorless and transparent, and may be colored.
本発明の飲料は、上記成分（Ａ）、（Ｂ）に加え、通常の飲料に用いられる甘味料、酸味料、香料（フレーバー）、果汁、酸化防止剤、塩類などのミネラル、香料、苦味料、栄養強化剤、ｐＨ調整剤などを含んでもよい。 In addition to the above components (A) and (B), the beverage of the present invention is a sweetener, acidulant, flavor (flavor), fruit juice, antioxidant, salt and other minerals, flavors, and bitters used in ordinary beverages. , Nutrition enhancers, pH adjusters and the like.
甘味料は、甘みを付与し嗜好性を向上させるために用いられる。
甘味料としては、例えば、果糖ぶどう糖液糖、砂糖（ショ糖やグラニュー糖を含む）、果糖、高果糖液糖、ぶどう糖、オリゴ糖、乳糖、はちみつ、水飴（麦芽糖）、糖アルコール、高甘味度甘味料等が挙げられる。
高甘味度甘味料としては、例えば、アスパルテーム、アセスルファムカリウム、キシリトール、グリチルリチン酸二ナトリウム、サッカリン、サッカリンカルシウム、サッカリンナトリウム、スクラロース、ネオテーム、アラビノース、カンゾウ抽出物、キシロース、ステビア、タウマチン、ラカンカ抽出物、ラムノース及びリボースが挙げられる。
これら甘味料は、１種類を単独で用いてもよく、また２種類以上を用いてもよい。
Sweeteners are used to impart sweetness and improve palatability.
Sweeteners include, for example, fructose glucose liquid sugar, sugar (including sucrose and granulated sugar), fructose, high fructose liquid sugar, grape sugar, oligosaccharide, lactose, honey, syrup (malt sugar), sugar alcohol, high sweetness Examples include sweeteners.
Examples of high-intensity sweeteners include aspartame, acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, calcium saccharin, sodium saccharin, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, lacanca extract, rhamnose And ribose.
These sweeteners may be used alone or in combination of two or more.
酸味料は、酸味を付与し嗜好性を向上させるために用いられる。
酸味料としては、上記成分（Ａ）の乳酸に加えて、例えば、アジピン酸、クエン酸、グルコノデルタラクトン、グルコン酸、コハク酸、ＤＬ−酒石酸、Ｌ−酒石酸、氷酢酸、フマル酸、ＤＬ−リンゴ酸、リン酸、フィチン酸及びそれらの塩等が挙げられる。これらは１種を単独で用いてもよく、２種以上を用いてもよい。
A sour agent is used in order to impart sourness and improve palatability.
As the sour agent, in addition to the lactic acid of the above component (A), for example, adipic acid, citric acid, glucono delta lactone, gluconic acid, succinic acid, DL-tartaric acid, L-tartaric acid, glacial acetic acid, fumaric acid, DL -Malic acid, phosphoric acid, phytic acid and their salts. These may be used individually by 1 type and may use 2 or more types.
香料は、嗜好性を高めるために用いられる。
香料としては、天然香料または合成香料であって、例えば、フルーツフレーバー、植物フレーバー、またはこれらの混合物である。フルーツフレーバーにおける「フルーツ」としては、例えば、レモン、オレンジ、蜜柑、グレープフルーツ、シークヮーサー、柚およびライム等の柑橘類、苺、桃、葡萄、林檎、パイナップル、マンゴー、メロン、およびバナナ等が挙げられる。なかでも、後味のすっきり感の観点から、柑橘類のフレーバーが好ましい。
A fragrance | flavor is used in order to raise palatability.
The fragrance is a natural fragrance or a synthetic fragrance, for example, a fruit flavor, a plant flavor, or a mixture thereof. Examples of the “fruit” in the fruit flavor include citrus fruits such as lemon, orange, tangerine, grapefruit, shikwasa, persimmon and lime, persimmon, peach, persimmon, apple, pineapple, mango, melon and banana. Among these, citrus flavors are preferred from the viewpoint of a refreshing aftertaste.
＜容器詰め飲料＞
本発明の飲料は、加熱殺菌され、容器に詰められた状態の容器詰飲料としてもよい。容器としては、例えば、ペットボトル、アルミ缶、スチール缶、紙パック、チルドカップ、瓶等が挙げられる。本発明の飲料を外観から観察し、透明性、色などを確認できる観点から、透明な容器であることが好ましく、具体的には透明性に優れたペットボトルが挙げられる。また、取扱性、流通性、携帯性等の観点から、ペットボトルであることが好ましい。
<Contained beverages>
The beverage of the present invention may be a packaged beverage that has been sterilized by heating and packed in a container. Examples of the container include a plastic bottle, an aluminum can, a steel can, a paper pack, a chilled cup, and a bottle. From the viewpoint of observing the beverage of the present invention from the appearance and confirming transparency, color and the like, the container is preferably a transparent container, and specifically, a PET bottle excellent in transparency can be mentioned. Moreover, it is preferable that it is a PET bottle from viewpoints, such as a handleability, distribution | circulation property, and portability.
加熱殺菌の手法は、特に限定されず、公知の手法を用いることができる。例えば、９５℃で瞬間殺菌してもよい。 The method of heat sterilization is not particularly limited, and a known method can be used. For example, instant sterilization may be performed at 95 ° C.
＜容器詰め飲料の流通方法＞
本発明の容器詰め飲料の流通方法は、上記容器詰め飲料を常温で流通させるものである。
すなわち、本発明の容器詰め飲料は、乳酸を含むため静菌効果を有し、冷蔵を必須とするものではなく、常温下におくことができる。これにより、冷蔵での流通に比べて、品質管理が容易になるとともに、消費電力を大幅に削減し、製品コストを安価にできる。
なお、常温とは、冷蔵よりも高い温度であって、通常の流通過程において容器詰め飲料がおかれるうる温度を意図するものである。例えば、１０〜５０℃、好ましくは１５〜３５℃である。
また、流通とは、容器詰め飲料を製造後、倉庫に保管すること、水陸空を利用して輸送すること、店頭での陳列等を含むものである。
<Distribution method for container-packed beverages>
The distribution method of the container-packed drink of this invention distribute | circulates the said container-packed drink at normal temperature.
That is, the container-packed beverage of the present invention has a bacteriostatic effect because it contains lactic acid, does not require refrigeration, and can be kept at room temperature. As a result, quality control becomes easier and power consumption can be greatly reduced and product costs can be reduced compared to distribution in refrigeration.
In addition, normal temperature is a temperature higher than refrigeration and intends a temperature at which a container-packed beverage can be placed in a normal distribution process. For example, it is 10-50 degreeC, Preferably it is 15-35 degreeC.
In addition, the distribution includes storing a container-packed beverage in a warehouse, transporting it using the land, air, display at a store, and the like.
＜飲料の製造方法＞
本発明の飲料の製造方法は、（Ａ）乳酸と、（Ｂ）ナトリウム、カリウム、マグネシウム、およびカルシウムからなる群から選ばれる少なくとも１種のイオンと、を混合し、飲料を調製する工程を含み、前記飲料を調製する工程において、成分（Ｂ）の含有量（ｐｐｍ）に対する成分（Ａ）の含有量（ｐｐｍ）（Ａ／Ｂ）を、１５以上４００以下に調製するものである。また、上記の飲料を調製する工程の後、さらに、上記の飲料を容器詰めする工程を有してもよい。
<Beverage production method>
The method for producing a beverage of the present invention includes a step of preparing a beverage by mixing (A) lactic acid and (B) at least one ion selected from the group consisting of sodium, potassium, magnesium, and calcium. In the step of preparing the beverage, the content (ppm) (A / B) of the component (A) with respect to the content (ppm) of the component (B) is adjusted to 15 or more and 400 or less. Moreover, you may have the process of packing said drink into a container after the process of preparing said drink.
本発明の飲料の製造方法によれば、成分（Ｂ）の含有量（ｐｐｍ）に対する成分（Ａ）の含有量（ｐｐｍ）（Ａ／Ｂ）を、１５以上４００以下に調製することにより、乳酸による後味がすっきりした飲料を得ることができる。
また、上記混合する方法は、公知の方法を用いることができ、混合の順序、温度、時間などは特に限定されない。
According to the method for producing a beverage of the present invention, the content (ppm) (A / B) of the component (A) with respect to the content (ppm) of the component (B) is adjusted to 15 or more and 400 or less, whereby lactic acid A beverage with a clean aftertaste can be obtained.
Moreover, the said mixing method can use a well-known method, and the order of mixing, temperature, time, etc. are not specifically limited.
＜飲料の嗜好性向上方法＞
本発明の飲料の嗜好性向上方法は、（Ａ）乳酸と、（Ｂ）ナトリウム、カリウム、マグネシウム、およびカルシウムからなる群から選ばれる少なくとも１種のイオンと、を混合し、飲料を調製する工程を含み、前記飲料を調製する工程において、成分（Ｂ）の含有量（ｐｐｍ）に対する成分（Ａ）の含有量（ｐｐｍ）（Ａ／Ｂ）を、１５以上４００以下に調製するものである。また、上記の飲料を調製する工程の後、さらに、上記の飲料を容器詰めする工程と、上記の容器詰めされた飲料を常温下で保管する工程と、を有してもよい。
<Method for improving the taste of beverage>
The method for improving the palatability of the beverage of the present invention is a step of preparing a beverage by mixing (A) lactic acid and (B) at least one ion selected from the group consisting of sodium, potassium, magnesium, and calcium. In the step of preparing the beverage, the content (ppm) (A / B) of the component (A) with respect to the content (ppm) of the component (B) is adjusted to 15 or more and 400 or less. Moreover, after the process of preparing said drink, you may have the process of further container-packing said drink, and the process of storing the said container-packed drink at normal temperature.
本発明の飲料の嗜好性向上方法は、成分（Ｂ）の含有量（ｐｐｍ）に対する成分（Ａ）の含有量（ｐｐｍ）（Ａ／Ｂ）を、１５以上４００以下に調製することにより、飲料の乳酸による後味がすっきりするため、飲料の嗜好性を向上させることができる。 The method for improving the palatability of the beverage according to the present invention comprises adjusting the content (ppm) (A / B) of the component (A) with respect to the content (ppm) of the component (B) to 15 or more and 400 or less. Since the aftertaste of lactic acid is clear, the palatability of the beverage can be improved.
以上、本発明の実施形態について述べたが、これらは本発明の例示であり、上記以外の様々な構成を採用することもできる。 As mentioned above, although embodiment of this invention was described, these are illustrations of this invention and various structures other than the above are also employable.
以下、本発明を実施例および比較例により説明するが、本発明はこれらに限定されるものではない。 Hereinafter, although an example and a comparative example explain the present invention, the present invention is not limited to these.
＜実施例および比較例、対照例＞
表１〜３に示す組成（ｇ／Ｌ）、ｐＨ、酸度（質量％）となるように、公知の方法で、飲料を作製した。得られた飲料を９５℃瞬間殺菌にて殺菌し、容器詰め飲料を得た。
次に、得られた容器詰め飲料について以下の評価を行い、結果を表１〜３に示した。
<Examples and Comparative Examples, Control Examples>
Beverages were prepared by a known method so that the composition (g / L), pH, and acidity (mass%) shown in Tables 1 to 3 were obtained. The obtained beverage was sterilized by instant sterilization at 95 ° C. to obtain a container-packed beverage.
Next, the following evaluation was performed about the obtained container stuffed drink, and the result was shown to Tables 1-3.
＜評価＞
・ブリックス値：糖用屈折計示度「ＲＸ−５０００α」株式会社アタゴ製を用いてブリックス値を測定した。飲料の液温は２０℃とした。
<Evaluation>
Brix value: The Brix value was measured using a refractometer reading for sugar “RX-5000α” manufactured by Atago Co., Ltd. The liquid temperature of the beverage was 20 ° C.
・波長６５０ｎｍにおける吸光度：紫外可視分光光度計（ＵＶ−１６００（株式会社島津製作所製））を用いて、各容器詰め飲料の波長６５０ｎｍにおける吸光度を測定した。なお、吸光度測定は、２０℃の温度条件下、石英セルを用いて実施した。 Absorbance at a wavelength of 650 nm: Using a UV-visible spectrophotometer (UV-1600 (manufactured by Shimadzu Corporation)), the absorbance of each container-packed beverage at a wavelength of 650 nm was measured. The absorbance measurement was performed using a quartz cell under a temperature condition of 20 ° C.
・官能評価：
得られた容器詰め飲料について、飲料を摂取したときの「後味の良さ」、「おいしさ」について、熟練した５人のパネリストにより評価した。分量評定法を用い、対照例を評点４とし、評点１〜７の７段階で評価した。なお、数値が大きいほど、嗜好性が高いことを表す。評点の平均値をとり、結果を表１〜３に示した。
·sensory evaluation:
About the obtained container-packed drink, the "good aftertaste" and "taste" when the drink was ingested were evaluated by five experienced panelists. Using a quantity evaluation method, the control example was assigned a rating of 4, and was evaluated in 7 stages, from 1 to 7. In addition, it represents that preference is so high that a numerical value is large. The average value of the score was taken and the results are shown in Tables 1-3.
Claims (10)
成分（Ｂ）の含有量（ｐｐｍ）に対する成分（Ａ）の含有量（ｐｐｍ）（Ａ／Ｂ）が、１５以上４００以下である、飲料。 (A) lactic acid and (B) at least one ion selected from the group consisting of sodium, potassium, magnesium, and calcium,
The drink whose content (ppm) (A / B) of a component (A) with respect to content (ppm) of a component (B) is 15-400.
前記飲料を調製する工程において、成分（Ｂ）の含有量（ｐｐｍ）に対する成分（Ａ）の含有量（ｐｐｍ）（Ａ／Ｂ）を、１５以上４００以下に調製する、飲料の製造方法。 Including (A) lactic acid and (B) at least one ion selected from the group consisting of sodium, potassium, magnesium, and calcium, and preparing a beverage,
The method for producing a beverage, wherein in the step of preparing the beverage, the content (ppm) (A / B) of the component (A) with respect to the content (ppm) of the component (B) is adjusted to 15 or more and 400 or less.
前記飲料を調製する工程において、成分（Ｂ）の含有量（ｐｐｍ）に対する成分（Ａ）の含有量（ｐｐｍ）（Ａ／Ｂ）を、１５以上４００以下に調製する、飲料の嗜好性向上方法。 Including (A) lactic acid and (B) at least one ion selected from the group consisting of sodium, potassium, magnesium, and calcium, and preparing a beverage,
In the step of preparing the beverage, a method for improving the palatability of the beverage, wherein the content (ppm) (A / B) of the component (A) with respect to the content (ppm) of the component (B) is adjusted to 15 or more and 400 or less. .
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016247638 | 2016-12-21 | ||
| JP2016247638 | 2016-12-21 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2018166455A (en) * | 2017-03-30 | 2018-11-01 | アサヒ飲料株式会社 | Yogurt-like beverage, packaged beverage and method for improving aftertaste of yogurt-like beverage |
| WO2020240887A1 (en) | 2019-05-29 | 2020-12-03 | サントリーホールディングス株式会社 | Beverage containing 1-deoxynojirimycin |
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| JP2008178397A (en) * | 2006-12-27 | 2008-08-07 | Kao Corp | Packaged beverage |
| US20090041911A1 (en) * | 2007-08-09 | 2009-02-12 | Aly Gamay | Methods for delivering transparent shelf-stable liquid drink concentrates |
| JP2013510593A (en) * | 2009-11-02 | 2013-03-28 | イノフォス インコーポレーテッド | Mineral-enhancing substances for clear beverages |
| JP2017209090A (en) * | 2016-05-27 | 2017-11-30 | 株式会社 伊藤園 | Foreign taste masking agent, lactic acid bacterium-containing beverage and manufacturing method therefor |
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| JP2008178397A (en) * | 2006-12-27 | 2008-08-07 | Kao Corp | Packaged beverage |
| US20090041911A1 (en) * | 2007-08-09 | 2009-02-12 | Aly Gamay | Methods for delivering transparent shelf-stable liquid drink concentrates |
| JP2013510593A (en) * | 2009-11-02 | 2013-03-28 | イノフォス インコーポレーテッド | Mineral-enhancing substances for clear beverages |
| JP2017209090A (en) * | 2016-05-27 | 2017-11-30 | 株式会社 伊藤園 | Foreign taste masking agent, lactic acid bacterium-containing beverage and manufacturing method therefor |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2018166455A (en) * | 2017-03-30 | 2018-11-01 | アサヒ飲料株式会社 | Yogurt-like beverage, packaged beverage and method for improving aftertaste of yogurt-like beverage |
| WO2020240887A1 (en) | 2019-05-29 | 2020-12-03 | サントリーホールディングス株式会社 | Beverage containing 1-deoxynojirimycin |
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