JP2019213564A - Citrus-flavored non-alcoholic beverage - Google Patents

Abstract

To provide a citrus-flavored non-alcoholic beverage that is less likely to produce a degradation odor over time after production and has improved miscellaneous taste and slowness of taste derived from indigestible dextrin.SOLUTION: Provided is a citrus-flavored non-alcoholic beverage containing citrus flavor, malic acid, baking soda and 0.7 to 2.1 w/v% of indigestible dextrin.SELECTED DRAWING: None

Description

  The present invention relates to a non-alcoholic beverage, and more particularly to a non-alcoholic beverage containing a citrus flavor.

  The non-alcoholic beverage is a beverage having an alcohol taste substantially containing no alcohol. Non-alcoholic beverages include non-alcoholic beer (beer-taste beverages), non-alcoholic wines, non-alcoholic cocktails, non-alcoholic shochu high (shochu high-taste beverages), non-alcoholic sake, and non-alcoholic shochu (shochu-taste beverages). . The alcohol concentration of non-alcoholic beverages is that the volume of ethyl alcohol contained in the original volume at a temperature of 15 ° C. is less than 1% according to the Liquor Tax Law.

  In recent years, consumers have become more safety-oriented and health-oriented, and there has been a demand for alcohol-free non-alcoholic beverages. Non-alcoholic beverages that do not contain alcohol do not get drunk even when drunk in large quantities, and do not cause adverse effects on the human body due to ingestion of alcohol. For example, there are consumers who are not allowed to get drunk to prevent dangers such as car drivers and consumers whose alcohol intake is restricted for health reasons such as pregnant women. Demand exists.

  Alcohol-taste beverages that do not contain alcohol must have a flavor that can be reminiscent of alcoholic beverages without using alcohol, and it is difficult to select the type and amount of components to be blended.

  Citrus is often used as a material for soft drinks because its sweetness, sourness and aroma give a refreshing feeling. In general, citrus-flavored beverages use citrus juice to impart citrus sweetness, sourness and aroma, thereby improving the taste of the beverage. As citrus-flavored beverages, for example, many products containing fruit juices such as grapefruit, lemon, lime, and orange are commercially available.

  Patent Literature 1 describes a non-alcoholic beverage containing water-soluble dietary fiber and citric acid. In this non-alcoholic beverage, by adjusting the amount of the water-soluble dietary fiber and citric acid contained to a specific ratio, the flat flavor peculiar to the water-soluble dietary fiber is improved, and the thickness of the taste and ease of drinking are enhanced. I have. The fruit juice of various fruits such as lemon and plum can be added to the non-alcoholic beverage of Patent Document 1.

  Citrus juice has the effect of imparting thickness and body feeling to the taste by components such as saccharides, citric acid, and amino acids, and has the effect of reducing the bitterness of carbonic acid, and is useful for improving the taste. On the other hand, a fruit juice-containing non-alcoholic beverage may have a body feeling that is left behind, resulting in a sticky feeling in flavor.

  In order to provide a non-alcoholic beverage with a good balance of sweetness and acidity, excellent taste, and excellent refreshing feeling, it is preferable to reproduce the citrus flavor without using citrus juice, and for citrus fruit juice Instead, it is conceivable to use a peel component. The citrus peel component is commercially available as a citrus flavor.

  However, non-alcoholic beverages containing citrus flavor have a problem in that the flavor changes quickly with time, and a deterioration odor is generated within a short period of time after production.

  In addition, non-alcoholic beverages containing citrus flavors tend to be light in taste. Among non-alcoholic beverages containing citrus flavors, those that do not use fruit juice or those that are reduced in caloric content have insufficient thickness, body feeling and taste, and tend to have noticeable bitterness.

  In recent years, consumers' health orientation has increased, and beverages with reduced calories as much as possible have been demanded. One example of a beverage with as low a calorie as possible is a zero calorie beverage. According to the provisions of the nutrition labeling standards based on the Japanese Health Promotion Act, the display of "zero calories" can be displayed for beverages in which the amount of energy contained in the beverage is less than 5 kcal per 100 ml of beverage.

  Patent Literature 2 describes a carbonated beverage having improved taste properties such as irritation, creaminess, and kokumi by adding 0.5 to 5% by mass of a starch hydrolyzate of DE 6 to 30 to the carbonated beverage. ing.

  Non-Patent Document 1 recognizes that indigestible dextrin has an effect of masking an odor, is used for the purpose of alleviating the odor of soy protein, and has an effect of masking an iron odor and a pungent odor of vinegar. It is described.

  However, it is not known that resistant dextrins mask the deteriorating odor of citrus flavors. Indigestible dextrin also has a flavor derived from potatoes and corn which are raw materials. Therefore, when the flavor of the beverage is citrus, the flavor of the indigestible dextrin does not harmonize with the original flavor of the beverage and is impaired. In other words, the citrus-flavored non-alcoholic beverage containing the indigestible dextrin has a problem in that it has an unpleasant taste or a sticky taste, and the refreshing feeling after drinking is inferior.

JP 2014-161293 A JP-A-2002-330735

Yuka Kishimoto "Characteristics and Uses of Indigestible Dextrin", Japan Food Science, Vol. 46, No. 2, 2007, pp. 36-41

  The present invention has been made to solve the above-described conventional problems, and the object thereof is to provide a refreshing feeling after drinking without feeling unpleasant taste or lingering taste while containing indigestible dextrin. An object of the present invention is to provide an excellent citrus flavor non-alcoholic beverage.

  The present invention provides a citrus-flavored non-alcoholic beverage containing a citrus flavor, malic acid, and 0.7-2.1 w / v% of an indigestible dextrin.

  In one embodiment, the citrus-flavored non-alcoholic beverage contains baking soda.

  In one embodiment, the citrus-flavored non-alcoholic beverage contains no fruit juice.

  In one embodiment, the citrus flavor is a lemon flavor or a grapefruit flavor.

  In one embodiment, the citrus-flavored non-alcoholic beverage has a pH of 2.8 to 3.9.

  In one embodiment, the citrus-flavored non-alcoholic beverage has an acidity of 0.1 to 0.7 w / v% in terms of citric acid.

  In one embodiment, the citrus-flavored non-alcoholic beverage contains a high-intensity sweetener.

  In one embodiment, the citrus-flavored non-alcoholic beverage has an energy amount of less than 5 kcal / 100 ml.

  In addition, the present invention provides a citrus flavor containing an indigestible dextrin, which comprises a step of causing the drinking water to contain a citrus flavor, malic acid, and 0.7 to 2.1 w / v% of the indigestible dextrin. Provided is a method for reducing the unpleasant taste and the lingering taste of non-alcoholic beverages derived from indigestible dextrin.

  The present invention provides a well-balanced taste with richness and complex taste like alcoholic beverages, and does not give a feeling of unpleasantness or lingering taste while containing indigestible dextrin, and a citrus that exhibits a refreshing refreshing taste Provide flavored non-alcoholic beverages.

  The citrus-flavored non-alcoholic beverage of the present invention contains a citrus flavor, a sour substance, and an indigestible dextrin.

  Citrus flavor is a food additive that reproduces the citrus aroma. The citrus flavor is included to enhance the refreshing and refreshing feeling of the beverage and make it easier to drink. Further, in general, even when the flavor is contained in a non-alcoholic beverage, problems such as a bitter taste after drinking and a sticky flavor hardly occur after drinking. From the viewpoint of clearing the aftertaste of the citrus-flavored non-alcoholic beverage after drinking, the citrus flavor used in the present invention is particularly preferably produced using citrus peel as a raw material.

  The kind of citrus is not particularly limited as long as it has a refreshing and refreshing aroma. For example, orange, lemon, lime, grapefruit, sea quasar, citrus and the like can be mentioned. Among the preferred citrus are lemon and grapefruit.

  As the citrus flavor, one kind of flavor may be used, or a plurality of kinds of flavors may be used. Preferably, the citrus flavors are lemon flavors and grapefruit flavors.

  The citrus-flavored non-alcoholic beverage of the present invention preferably contains no fruit juice. In this case, the body feeling does not come to a hindrance, the flavor does not have a sticky feeling, and an increase in bitterness and astringency due to deterioration of the juice-derived component is prevented. As a result, the refreshing and refreshing feeling after drinking is enhanced.

  The amount of citrus flavor contained in the citrus-flavored non-alcoholic beverage of the present invention can be appropriately set, but is generally 0.02 to 0.4 w / v%. When the content of the citrus flavor is less than 0.02 w / v%, the refreshing feeling or ease of drinking of the citrus flavor non-alcoholic beverage becomes insufficient, and when the content exceeds 0.4 w / v%, the citrus flavor non-alcoholic beverage becomes poor. The generated deterioration odor is likely to be strong. The content of the citrus flavor is preferably 0.05 to 0.35 w / v%, more preferably 0.1 to 0.3 w / v%.

  The sour substance refers to a substance that can impart a sour taste to a beverage. Generally, sour agents are sour substances and acids or salts thereof that are harmless to the human body. The term "acidulant" as used herein is classified as "designated additive" designated by the Minister of Health, Labor and Welfare and "existing additive" for which natural additives have been used for many years. Refers to a substance. Substances included in “designated additives” and “existing additives” are described on the website of the Japan Food Additives Association.

  Specific examples of acidulants include adipic acid, citric acid, trisodium citrate, gluconodelta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate , DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate and phosphorus Acids. These can be used in the form of a salt such as a potassium salt or a sodium salt, and can also be used in the form of a buffer.

  It is preferable to use malic acid as the sour substance. As a result, the citrus-flavored non-alcoholic beverage has a reduced aftertaste or lingering taste derived from indigestible dextrin, and has a refreshing aftertaste. Malic acid alone may be used as the sour substance.

  The amount of malic acid contained in the citrus-flavored non-alcoholic beverage of the present invention can be set in consideration of the balance with sweetness and the like, but is generally 0.1 to 0.7 w / v% in terms of acidity in terms of citric acid. If the content of malic acid is less than 0.1 w / v% in terms of acidity in terms of citric acid, the addition of indigestible dextrin makes the unpleasant taste and sticky taste more conspicuous. When the content of malic acid exceeds 0.7 w / v% in terms of the acidity in terms of citric acid, the aftertaste of the sourness becomes more conspicuous. The content of malic acid is preferably 0.15 to 0.6 w / v%, more preferably 0.2 to 0.5 w / v%, in terms of citric acid acidity.

  The indigestible dextrin is a starch decomposed product, which is obtained by subjecting a dextrin obtained by acid-roasting starch to an enzyme such as alpha-amylase to perform enzymatic decomposition, and then separating a dietary fiber component.

  The amount of indigestible dextrin contained in the citrus-flavored non-alcoholic beverage of the present invention is generally 0.7 to 2.1 w / v%. When the content of the indigestible dextrin is less than 0.7 w / v%, the deterioration odor in the citrus-flavored non-alcoholic beverage is easily recognized in a short period of time after the production. Also, in that case, the body sensation typical of alcoholic beverages tends to be insufficient. When the content of the indigestible dextrin exceeds 2.1 w / v%, the addition of the indigestible dextrin may cause unpleasant taste and stickiness, and the flavor of the citrus-flavored non-alcoholic beverage may deteriorate. The content of resistant dextrin is preferably 0.8 to 1.5 w / v%, more preferably 0.85 to 1.45 w / v%.

  The citrus flavor non-alcoholic beverage of the present invention exhibits a pH of 2.8 to 3.9. When the citrus-flavored non-alcoholic beverage has a pH in this range, appropriate sourness and taste closeness are ensured. As a result, stickiness and heavy aftertaste due to the addition of indigestible dextrin are eliminated, and a clean aftertaste is felt. The pH of the citrus flavor non-alcoholic beverage can be adjusted by adding an appropriate amount of a pH adjuster. The pH of the citrus-flavored non-alcoholic beverage is preferably from 2.9 to 3.6, and more preferably from 3.0 to 3.5.

  As the pH adjuster, it is preferable to use sodium bicarbonate, that is, sodium hydrogen carbonate. As a result, the citrus-flavored non-alcoholic beverage has an improved unpleasant taste or stickiness derived from indigestible dextrin, and has a refreshing aftertaste.

  The amount of baking soda contained in the citrus-flavored non-alcoholic beverage of the present invention can be appropriately set in consideration of the pH of the citrus-flavored non-alcoholic beverage, and is generally 0.01 to 0.15 w / v%. When the content of baking soda is less than 0.01 w / v%, the effect as a pH adjuster decreases. If the content of baking soda exceeds 0.15 w / v%, there is a concern about the effect on flavor. The content of baking soda is preferably 0.02 to 0.1 w / v%, more preferably 0.03 to 0.08 w / v%.

  The citrus-flavored non-alcoholic beverage of the present invention preferably contains an appropriate amount of a sweet substance. A sweet substance refers to a substance that can impart sweetness to a beverage. For example, high-intensity sweeteners, sugars and sugar alcohols correspond to sweet substances. Here, the high-sweetness sweetener refers to a substance classified as “sweetener” in the “designated additive” and the “existing additive”.

  Specific examples of the high-sweetness sweetener include aspartame, acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, saccharin calcium, saccharin sodium, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, lacanca extract, Rhamnose and ribose.

  Specific examples of the saccharide include isomerized sugar, glucose, fructose, sugar, maltose, and lactose.

  Specific examples of the sugar alcohol include reduced maltose syrup, erythritol, xylitol and maltitol.

  As the sweet substance, one kind of substance may be used, or a plurality of kinds of substances may be used. Preferably, the sweetening substance is a high intensity sweetener, with the preferred high intensity sweetener being acesulfame potassium or sucralose, or a combination thereof.

  When using a high-sweetness sweetener as a sweet substance, the amount of the high-sweetness sweetener contained in the citrus-flavored non-alcoholic beverage of the present invention can be appropriately set in consideration of the type of the high-sweetness sweetener, but generally, 0.003 to 0.04 w / v%. When the content of the high-intensity sweetener is less than 0.003 w / v%, the acidity is conspicuous and the balance of flavor is deteriorated. When the content of the high-intensity sweetener exceeds 0.04 w / v%, the aftertaste of sweetness is conspicuous and the refreshing feeling is reduced. The content of the high-intensity sweetener is preferably 0.005 to 0.03 w / v%, more preferably 0.01 to 0.02 w / v%.

  The citrus-flavored non-alcoholic beverage of the present invention has a sweetness equivalent to 8.0 g / 100 ml or less in terms of sugar. The degree of sweetness with sugar being 1.00 (hereinafter sometimes simply referred to as “sweetness”) is the value obtained by evaluating the intensity of sweetness by a sensory test when the sweetness of sugar is 1.00. It is. The degree of sweetness with sugar being 1.00 is calculated from the degree of sweetness of the sweetener and the amount of the sweetener used. The sweetness of the sweetener is about 200 for acesulfame potassium and about 600 for sucralose. For this value, the values described in “Sugar Sweeteners” (published in May 1990) published by Japan Refining Industry Association and “All of Highly Sweetener Sucralose” published by Korin Co., Ltd. (published in May 2003) are used. I do. The citrus-flavored non-alcoholic beverage of the present invention preferably has a sweetness equivalent to 2.0 g / 100 ml to 6.0 g / 100 ml, more preferably 3.0 g / 100 ml to 5.0 g / 100 ml, in terms of sugar. .

  The citrus flavor non-alcoholic beverage of the present invention has an acidity in terms of citric acid of 0.1 to 0.7 w / v%. The acidity in terms of citric acid is calculated based on an acidity measurement method defined by the prescribed analysis method of the NTA. The acidity in terms of citric acid is preferably 0.15 to 0.6 w / v%.

  By adjusting the sweetness in terms of sugar and the acidity in terms of citric acid within the above ranges, the balance between sweetness and sourness is improved, and the taste of a citrus-flavored non-alcoholic beverage is improved.

  The citrus-flavored non-alcoholic beverage of the present invention preferably has an energy amount of less than 5 kcal / 100 ml. An energy amount of less than 5 kcal / 100 ml is easily achieved by using the above-mentioned sweetener having a high degree of sweetness, and "good balance" in flavor is also maintained. More preferably, the sugar content is less than 0.5 g / 100 ml. Carbohydrate refers to carbohydrates that are not dietary fiber. By reducing the carbohydrate, adverse effects on health due to carbohydrate intake such as obesity and diabetes are less likely to occur. Also, by reducing the sugar content, a refreshing feeling and a refreshing feeling of the citrus flavor non-alcoholic beverage can be realized.

  In the citrus-flavored non-alcoholic beverage of the present invention, if necessary, pigments, flavors, vitamins, amino acids, water-soluble dietary fiber, stabilizers, emulsifiers, etc., are commonly used in the field of citrus-flavored non-alcoholic beverages. Raw materials and food additives may be used. Specific examples of the coloring matter include caramel, anthocyanin coloring matter, flavonoid coloring matter, carotenoid coloring matter, quinone coloring matter, porphyrin, diketone coloring matter, betacyanin coloring matter, azaphylon coloring matter, gardenia coloring matter and the like.

  The method for producing a citrus-flavored non-alcoholic beverage of the present invention includes, as described below, by way of example, steps usually performed when producing a citrus-flavored non-alcoholic beverage. A predetermined amount of drinking water, citrus flavor, sour substance, pH adjuster, indigestible dextrin, sweet substance and food additive are uniformly mixed. Next, the obtained mixed liquid is cooled, and carbonation is performed as necessary. Thereafter, the desired citrus-flavored non-alcoholic beverage can be produced by filling and sealing the container. Before filling into a container, it may be filtered using a membrane filtration filter. Alternatively, after preparing the intermediate liquid in a concentrated state, carbonated water may be added to prepare a citrus-flavored non-alcoholic beverage.

  The present invention will be described more specifically with reference to the following examples, but the present invention is not limited thereto.

Example 1
Production of Lemon Taste Non-Alcoholic Beverage A lemon flavor made by IF F Japan was prepared as a lemon flavor.

  “Fibersol 2” (trade name) manufactured by Matsutani Chemical Industry Co., Ltd. was prepared as an indigestible dextrin. "DL-malic acid" (trade name) manufactured by Yongsan Chemical Co., Ltd. was prepared as malic acid. “Sodium bicarbonate” (trade name) manufactured by Asahi Glass Co., Ltd. was prepared as a baking soda. "Fuso citrate (anhydrous)" (trade name) manufactured by Fuso Chemical Industry Co., Ltd. was prepared as citric acid. "Purified sodium citrate" (trade name) manufactured by Fuso Chemical Industry Co., Ltd. was prepared as sodium citrate.

  With respect to the raw materials listed in Table 1, the blending amounts and carbonic acid indicated by numerical values were dissolved in water to produce a lemon taste non-alcoholic beverage having a finished volume of 1 liter and a gas pressure of 2.3 VOL.

[Table 1]

  The pH of the manufactured beverage was measured. The beverage was then subjected to a sensory test.

Comparative Example 1
A lemon taste non-alcoholic beverage was produced in the same manner as in Example 1 except that 2.3 g of citric acid (anhydrous) was used instead of malic acid and 0.6 g of sodium citrate was used instead of sodium bicarbonate. The pH of the manufactured beverage was measured. The beverage was then subjected to a sensory test.

Example 2
Production of Lemon-Taste Non-Alcoholic Beverage The raw materials listed in Table 2 were dissolved in water at the compounding amounts and carbonic acid indicated by numerical values to produce a lemon-taste non-alcoholic beverage having a finished volume of 1 liter and a gas pressure of 2.3 VOL.

[Table 2]

  The pH of the manufactured beverage was measured. The beverage was then subjected to a sensory test.

Comparative Example 2
A lemon taste non-alcoholic beverage was produced in the same manner as in Example 2 except that 2.3 g of citric acid (anhydrous) was used instead of malic acid and 0.6 g of sodium citrate was used instead of sodium bicarbonate. The pH of the manufactured beverage was measured. The beverage was then subjected to a sensory test.

Example 3
Production of Lemon-Taste Non-Alcoholic Beverage The raw materials listed in Table 3 were dissolved in water at the compounding amounts and carbonic acid indicated by numerical values to produce a lemon-taste non-alcoholic beverage having a finished volume of 1 liter and a gas pressure of 2.3 VOL.

[Table 3]

  The pH of the manufactured beverage was measured. The beverage was then subjected to a sensory test.

Comparative Example 3
A lemon taste non-alcoholic beverage was produced in the same manner as in Example 3, except that 2.3 g of citric acid (anhydrous) was used instead of malic acid and 0.6 g of sodium citrate was used instead of baking soda. The pH of the manufactured beverage was measured. The beverage was then subjected to a sensory test.

Sensory test Sensory tests of the beverages obtained in Examples 1 to 3 and Comparative Examples 1 to 3 were performed as follows.

  Eight specialist panels of spirits and liqueurs tasted the above beverages, and evaluated the unpleasant taste and aftertaste derived from indigestible dextrin according to the following criteria. Table 4 shows the average score.

尚、雑味については、点数が高いほど悪い結果を意味し、後味のスッキリさについては点数が高いほど良い結果を意味する。

The higher the score, the worse the result. The higher the score, the better the result.

[Table 4]

Claims (15)

  A citrus-flavored non-alcoholic beverage containing a citrus flavor, an acidulant, baking soda and 0.7-2.1 w / v% of an indigestible dextrin.   The citrus-flavored non-alcoholic beverage according to claim 1, comprising malic acid as an acidulant.   The citrus-flavored non-alcoholic beverage according to claim 2, comprising malic acid alone as an acidulant.   The citrus-flavored non-alcoholic beverage according to any one of claims 1 to 3, which does not contain fruit juice.   The citrus flavor non-alcoholic beverage according to any one of claims 1 to 4, wherein the citrus flavor is a lemon flavor or a grapefruit flavor.   The citrus-flavored non-alcoholic beverage according to any one of claims 1 to 5, having a pH of 2.8 to 3.9.   The citrus-flavored non-alcoholic beverage according to any one of claims 1 to 6, further comprising a sour agent having an acidity of 0.1 to 0.7 w / v% in terms of citric acid.   The citrus-flavored non-alcoholic beverage according to any one of claims 1 to 7, comprising 0.01 to 0.15 w / v% of baking soda.   The citrus-flavored non-alcoholic beverage according to claim 8, comprising malic acid having an acidity of 0.1 to 0.7 w / v% in terms of citric acid and sodium bicarbonate of 0.01 to 0.15 w / v%.   The citrus-flavored non-alcoholic beverage according to any one of claims 1 to 9, comprising a high-sweetness sweetener.   The citrus-flavored non-alcoholic beverage according to claim 10, which contains acesulfame K and sucralose as a high-intensity sweetener.   The citrus-flavored non-alcoholic beverage according to claim 10, which contains only acesulfame K and sucralose as a high-intensity sweetener.   The citrus-flavored non-alcoholic beverage according to any one of claims 1 to 12, wherein the energy amount is less than 5 kcal / 100 ml.   The citrus-flavored non-alcoholic beverage according to any one of claims 1 to 13, wherein the citrus flavor is produced using citrus peel.   The citrus-flavored non-alcoholic beverage according to any one of claims 1 to 14, wherein the volume of ethyl alcohol contained in the original volume percentage at a temperature of 15 degrees is less than 1%.