JP2020062059A - Non-alcoholic beverage containing malic acid - Google Patents

Abstract

To lighten aftertaste clinging of malic acid in non-alcoholic beverage.SOLUTION: Potassium is combined with malic acid in non-alcoholic beverage.SELECTED DRAWING: None

Description

  TECHNICAL FIELD The present invention relates to a non-alcoholic beverage containing malic acid and a method for producing the same. The present invention also relates to a method for reducing the aftertaste lag in a non-alcoholic beverage containing malic acid.

  Malic acid is widely used as a sour agent in foods and drinks. Attempts have also been made to add malic acid to beverages for other purposes. For example, in Patent Document 1, malic acid is used to suppress the unpleasant taste peculiar to water-soluble hesperidin.

  Further, it is known that the sourness of malic acid remains when the amount of malic acid added is increased, and a technique for suppressing this has been developed (Patent Documents 2 and 3).

JP, 2011-126849, A JP, 2013-66440, A JP, 2013-66437, A

When developing a non-alcoholic beverage containing malic acid, the present inventor found that the aftertaste of malic acid is noticeable in the non-alcoholic beverage.
An object of the present invention is to reduce the aftertaste of malic acid in non-alcoholic beverages.

  As a result of intensive studies, the present inventors have found that combining potassium with malic acid in a non-alcoholic beverage can reduce the aftertaste of malic acid, and completed the present invention.

The present invention relates to, but is not limited to:
1. A non-alcoholic beverage having a malic acid content of 500 to 3000 ppm and a potassium content of 150 to 1000 ppm.
2. The beverage according to 1, having a pH of 2.0 to 6.0.
3. The beverage according to 1 or 2, which is a carbonated beverage.
4. The drink according to any one of 1 to 3, which is a chu-high taste drink or a non-alcoholic cocktail.
5. A method for producing a non-alcoholic beverage containing malic acid,
The said method including the process of adjusting the content of malic acid in the said drink to 500-3000 ppm, and the process of adjusting the content of potassium in the said drink to 150-1000 ppm.
6. A method of reducing the aftertaste flutter derived from malic acid in a non-alcoholic beverage containing malic acid,
The said method including the process of adjusting the content of malic acid in the said drink to 500-3000 ppm, and the process of adjusting the content of potassium in the said drink to 150-1000 ppm.

  The present invention can reduce the aftertaste of malic acid, which is noticeable in non-alcoholic beverages. Here, the "aftertaste of malic acid" means astringency or astringent taste that clings in the mouth after drinking and remains as an aftertaste.

The beverages of the present invention and related methods are described below.
Throughout the specification, the unit ppm means weight / volume ppm, and is synonymous with the unit mg / L.

(Malic acid)
The content of malic acid in the beverage of the present invention is 500 to 3000 ppm, preferably 500 to 2000 ppm, more preferably 1000 to 1500 ppm.

The term "malic acid" as used in the context of the present invention means 2-hydroxybutanedioic acid, which includes L-malic acid, D-malic acid, DL-malic acid. Is included. The beverage of the present invention may contain only one of L-malic acid and D-malic acid, or may contain both. It may also contain DL-malic acid. Preferred malic acids are L-malic acid and DL-malic acid. When the beverage of the present invention contains two isomers of malic acid, the content of malic acid of the present invention means the total amount thereof.
The content of malic acid can be measured by a known method such as HPLC.

(potassium)
The content of potassium in the beverage of the present invention is 150 to 1000 ppm. In one aspect, the content of potassium in the beverage is 150 to 500 ppm, or 150 to 300 ppm. As the amount of potassium increases, the effect of reducing the aftertaste of malic acid increases, and when the amount exceeds a certain level, the reducing effect becomes sufficient. On the other hand, when potassium is present in excess, sliminess derived from potassium may occur and the mouth feel may be deteriorated.

  In many cases, potassium actually exists in the form of potassium ion, and the “content of potassium” in the present invention means the total content of the content of potassium itself and the content of potassium ion.

  Potassium can be added to the beverage in the form of potassium salt. Examples of the potassium salt used include potassium chloride, potassium citrate (tripotassium citrate, dipotassium monohydrogen citrate, dipotassium dihydrogen citrate), potassium carbonate and the like. Particularly, potassium chloride, potassium citrate and potassium carbonate are preferable.

  The content of potassium in the beverage of the present invention can be measured by a known method using an ICP emission spectroscopy analyzer. Alternatively, when potassium is added to the beverage in the form of a potassium salt, the content of potassium in the beverage can be calculated after converting this into the amount of the free form (free form).

(Non-alcoholic drink)
The beverage of the present invention is a non-alcoholic beverage and contains no alcohol. However, the non-alcoholic beverage of the present invention does not exclude beverages containing a very small amount of alcohol. For example, a beverage having an alcohol content of 0% by rounding (including a beverage having an alcohol content of 0.0% and 0.00% by being rounded) is included in the scope of the non-alcoholic beverage of the present invention. .

  An example of a non-alcoholic beverage is an alcoholic beverage having a taste similar to that of an alcoholic beverage. Examples of alcohol-taste beverages include, but are not limited to, chu-hi-taste beverages and non-alcoholic cocktails. Here, chu-hi-taste drinks and non-alcoholic cocktails are non-alcoholic but modeled chu-hi (generally means alcoholic beverages in which distilled liquor is diluted with another drink such as juice or tea) or It refers to a beverage that has a cocktail-like taste and has a liquor-like taste that includes sweetness, thickness, and some bitterness.

In addition, in this specification, although the alcohol content of a drink can be measured by any known method, for example, it can be measured by a vibrating densitometer. Specifically, a sample obtained by removing carbon dioxide gas from a beverage by filtration or ultrasonic waves is prepared, and the sample is subjected to direct flame distillation, and the density of the obtained distillate at 15 ° C. is measured, Please refer to "Table 2 Alcohol and Density (15 ℃) and Specific Gravity (15/15 ℃) Conversion Table" which is an appendix of the National Tax Agency prescribed analysis method (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007). It can be calculated by using it.

(Carbonated drink)
The beverage of the present invention may be a carbonated beverage containing carbon dioxide. Carbon dioxide can be applied to the beverage using methods commonly known to those of skill in the art, including, but not limited to, carbon dioxide may be dissolved in the beverage under pressure, or from Züchenhagen. The carbon dioxide and the beverage may be mixed in the pipe using a mixer such as a carbonator, or the carbon dioxide may be absorbed in the beverage by spraying the beverage in a tank filled with carbon dioxide. However, the beverage and carbonated water may be mixed. The carbon dioxide gas pressure is adjusted by appropriately using these means.

When the beverage of the present invention contains carbon dioxide, the carbon dioxide pressure is not particularly limited, but is preferably 0.7 to 3.5 kgf / cm ² , more preferably 0.8 to 2.8 kgf / cm ² . is there. In the present invention, the carbon dioxide gas pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Manufacturing. For example, the sample temperature is set to 20 ° C., the carbon dioxide pressure is measured after degassing (snift) in the air in the container and shaking in the gas volume measuring device. In the present specification, unless otherwise specified, the carbon dioxide gas pressure means the carbon dioxide gas pressure at 20 ° C.

(Fruit juice or vegetable juice)
The beverage of the present invention may contain fruit juice and / or vegetable juice. The fruit juice may be in the form of either straight fruit juice obtained by squeezing the fruit and using it as it is, or concentrated juice concentrate. In addition, transparent fruit juice, cloudy fruit juice can also be used, whole fruit juice including the outer shell of the fruit is crushed and only particularly solid solid matter such as seeds is removed, fruit puree with fruit lined, or dried fruit juice. It is also possible to use fruit juice obtained by crushing or extracting the fruit pulp. Vegetable juice can also be used in the same form as the above fruit juice.

The type of fruit juice is not particularly limited, and examples thereof include citrus fruits (orange, unripe mandarin orange, grapefruit, lemon, lime, yuzu, iyokan, summer mandarin orange, hassaku, ponkan, shiikuwasha, kabosu, etc.) Etc.), drupes (peaches, apricots, apricots, plums, cherries, etc.), scholars (grape, cassis, blueberries, etc.), tropical, subtropical fruits (pineapple, guava, bananas, mango, litchi, Etc.) and fruit juices of fruit vegetables (strawberry, melon, watermelon, etc.). These fruit juices may be used alone or in combination of two or more. The types of vegetable juices include, for example, tomato juice, corn juice, pumpkin juice, carrot juice and the like, and the vegetable juices may be used alone or in combination of two or more. Also, fruit juice and vegetable juice may be combined.

The content of fruit juice in the beverage of the present invention is not particularly limited, but it is typically 0.1 to 50 w / w% or 0.5 to 30 w / w% in terms of fruit juice rate.
In the present invention, the "fruit juice ratio" in the beverage is calculated by the following conversion formula using the fruit juice blending amount (g) blended in 100 g of the beverage. In addition, the concentration ratio shall be calculated in accordance with the JAS standard, excluding the sugar refractometer readings such as sugars and honey added to fruit juice.

Fruit juice ratio (w / w%) = <fruit juice content (g)> × <concentration ratio> / 100 mL / <specific gravity of beverage> × 100
The content of vegetable juice in the beverage of the present invention is not particularly limited, but is typically 0.1 to 50 w / w% or 0.5 to 30 w / w%. Here, the content of vegetable juice is determined according to the content of fruit juice converted into the above-mentioned juice ratio.

(PH)
The pH of the beverage of the present invention is not particularly limited, but is, for example, 2.0 to 6.0, or 2.0 to 4.0.
(Other ingredients)
In the beverage according to the present invention, other than the above, unless impairing the effects of the present invention, additives usually added to the beverage, for example, flavors, vitamins, pigments, antioxidants, preservatives, seasonings, extracts, A pH adjuster, a quality stabilizer and the like can be added.

(Container beverage)
The beverage of the present invention can be provided in a packaged form. The form of the container includes, but is not limited to, metal containers such as cans, PET bottles, paper packs, bottles, pouches, and the like. For example, a sterilized packaged product can be produced through a method of performing heat sterilization such as retort sterilization after filling the beverage of the present invention into a container, or a method of sterilizing the beverage and filling into the container.

(Method)
Another aspect of the present invention is a method for producing a non-alcoholic beverage containing malic acid. The method includes a step of adjusting the content of malic acid in the beverage to 500 to 3000 ppm, and a step of adjusting the content of potassium in the beverage to 150 to 1000 ppm.

  The method for adjusting the content of malic acid and the content of potassium in the beverage is obvious from the above description regarding the beverage. The timing is also not limited. For example, the above steps may be performed simultaneously, separately, or the order of the steps may be changed. The beverage finally obtained may satisfy the above conditions. Moreover, the preferable range of the content thereof is as described above for the beverage. In addition, specific examples and amounts of other components to be added are as described above for the beverage.

  INDUSTRIAL APPLICABILITY The production method of the present invention can reduce the aftertaste lag caused by malic acid in a non-alcoholic beverage containing malic acid. Therefore, in another aspect, the production method is a method of reducing the aftertaste lagging caused by malic acid in a non-alcoholic beverage containing malic acid.

(Numerical range)
For the sake of clarity, the numerical range represented by the lower limit value and the upper limit value in the present specification, that is, the “lower limit value to the upper limit value” includes the lower limit value and the upper limit value. For example, "1-2
The range represented by "includes 1 and 2.

The present invention will be described below based on examples, but the present invention is not limited to these examples.
(Test method)
In the test examples described below, alcohol-containing beverages and non-alcoholic beverages were produced, and the obtained beverages were subjected to a sensory evaluation as to whether or not three trained professional panels felt the aftertaste of malic acid. Specifically, a case where the aftertaste of malic acid is strong is evaluated as 1 point, and a case where a refreshing aftertaste is obtained without feeling the aftertaste of malic acid is evaluated as 5 points, and is evaluated on a scale of 1 to 5 did. The specific evaluation criteria are shown below.

1 point: maltonic aftertaste is strong 2 points: malic acid aftertaste is lagging 3 points: malic acid aftertaste is lagging little 4 points: malic acid aftertaste is lagging 5 Point: A refreshing aftertaste that does not feel the aftertaste of malic acid.

  In each test example, each one was carried out based on the above evaluation, and after that discussion, the evaluation point was determined. It should be noted that each panelist used a sample serving as an evaluation standard to confirm the relationship between the aftertaste and the corresponding score, and conducted an evaluation test after common recognition of the evaluation standard was established.

(Test Example 1)
The effects of malic acid and alcohol concentrations on the aftertaste of malic acid were investigated. Specifically, the raw materials shown in the following table were mixed to produce alcoholic beverages and non-alcoholic beverages, and sensory evaluation was performed. DL-malic acid (Fuso Chemical Industry Co., Ltd.) was used as malic acid (the same applies to other test examples). Further, in alcoholic beverages, ethanol was added to adjust the alcohol content so that the alcohol content was 3%.

  It was revealed that the aftertaste of malic acid became stronger depending on the concentration of malic acid. Further, it was also clarified that the wobble of the aftertaste was remarkable in the absence of alcohol, and was inconspicuous in the presence of alcohol. Therefore, the problem of wobbling is a problem peculiar to non-alcoholic beverages.

(Test Example 2)
The effect of malic acid and potassium concentrations on the aftertaste of malic acid in non-alcoholic beverages was investigated. Specifically, the raw materials shown in the following table were mixed to produce non-alcoholic beverages having various malic acid concentrations and potassium concentrations, and sensory evaluation was performed. As potassium citrate, tripotassium citrate (Maruzen Yakuhin Sangyo Co., Ltd.) was used (same in other test examples).

  Addition of a certain amount or more of potassium improved the malty taste of malic acid. Further, when the content of potassium was too high (1100 ppm), the malting of malic acid was improved, but the aftertaste derived from potassium began to stand out.

(Test Example 3)
The effect of malic acid on the aftertaste was examined by changing the potassium source. Specifically, the ingredients shown in the following table were mixed to produce a non-alcoholic beverage, and a sensory evaluation was performed. Potassium chloride and potassium carbonate were obtained from San-Ei Gen FFI Co., Ltd.

  Even after changing the potassium source, the same aftertaste improving effect as in Test Example 2 was observed.

(Test Example 4)
Flavors were added to the beverages to study the aftertaste of malic acid. Specifically, the ingredients shown in the following table were mixed to produce a non-alcoholic beverage, and a sensory evaluation was performed. Even if the fragrance was added, the aftertaste improving effect was recognized as in Test Example 2.

(Test Example 5)
The aftertaste of malic acid was examined by adding several kinds of juice to the beverage. Specifically, the ingredients shown in the following table were mixed to produce a non-alcoholic beverage, and a sensory evaluation was performed. No matter which fruit juice was added, the aftertaste improving effect was observed as in Test Example 2.

(Test Example 6)
Carbonic acid was added to the beverage to confirm its effect. Specifically, the ingredients shown in the following table were mixed to produce a non-alcoholic beverage, and a sensory evaluation was performed. An aftertaste improving effect was observed regardless of the presence or absence of carbonic acid. The carbon dioxide gas pressure of the beverage containing carbon dioxide gas was 1.8 kgf / cm ² (20 ° C.).

Claims (6)

  A non-alcoholic beverage having a malic acid content of 500 to 3000 ppm and a potassium content of 150 to 1000 ppm.   The beverage according to claim 1, which has a pH of 2.0 to 6.0.   The beverage according to claim 1 or 2, which is a carbonated beverage.   The beverage according to any one of claims 1 to 3, which is a chewy taste beverage or a non-alcoholic cocktail. A method for producing a non-alcoholic beverage containing malic acid,
The said method including the process of adjusting the content of malic acid in the said drink to 500-3000 ppm, and the process of adjusting the content of potassium in the said drink to 150-1000 ppm. A method of reducing the aftertaste flutter derived from malic acid in a non-alcoholic beverage containing malic acid,
The said method including the process of adjusting the content of malic acid in the said drink to 500-3000 ppm, and the process of adjusting the content of potassium in the said drink to 150-1000 ppm.