JP2020148370A - Co2-containing ice with improved feeling of carbonation - Google Patents
Co2-containing ice with improved feeling of carbonation Download PDFInfo
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- JP2020148370A JP2020148370A JP2019044835A JP2019044835A JP2020148370A JP 2020148370 A JP2020148370 A JP 2020148370A JP 2019044835 A JP2019044835 A JP 2019044835A JP 2019044835 A JP2019044835 A JP 2019044835A JP 2020148370 A JP2020148370 A JP 2020148370A
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- Prior art keywords
- ice
- acid
- acidulant
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- present
- Prior art date
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- 239000001632 sodium acetate Substances 0.000 description 1
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- 235000010378 sodium ascorbate Nutrition 0.000 description 1
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- 235000014214 soft drink Nutrition 0.000 description 1
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Abstract
Description
本発明は、３重量％以上のＣＯ２を含有する氷（以下、「ＣＯ２高含有氷」とも表示する。）であって、氷そのものの香味に影響をほとんど与えることなく、炭酸感が向上したＣＯ２高含有氷等に関する。 The present invention is ice containing 3% by weight or more of CO 2 (hereinafter, also referred to as "CO 2 high content ice"), and the carbonic acid feeling is improved with almost no effect on the flavor of the ice itself. Concerning ice containing high CO 2 content.
二酸化炭素（ＣＯ２）を含有する氷（以下、「ＣＯ２含有氷」とも表示する。）として、ＣＯ２を溶解させた状態で凍結させた氷や、ＣＯ２ハイドレートを含む氷が知られている。ＣＯ２ハイドレートとは、水分子の結晶体の空寸に二酸化炭素分子を閉じ込めた包接化合物をいう。結晶体を形成する水分子は「ホスト分子」、水分子の結晶体の空寸に閉じ込められている分子は「ゲスト分子」または「ゲスト物質」と呼ばれる。ＣＯ２ハイドレートは、融解するとＣＯ２（二酸化炭素）と水に分解するため、融解時にＣＯ２を発生させる。ＣＯ２ハイドレートは、ＣＯ２と水を、低温、かつ、高圧のＣＯ２分圧という条件にすることにより製造することができ、例えば、ある温度であること、及び、その温度におけるＣＯ２ハイドレートの平衡圧力よりもＣＯ２分圧が高いことを含む条件（以下、「ＣＯ２ハイドレート生成条件」とも表示する。）において製造することができる。ＣＯ２ハイドレートのＣＯ２含有率は、ＣＯ２ハイドレートの製法にもよるが、約３〜２８重量％程度とすることができ、炭酸水のＣＯ２含有率（約０．５重量％程度）と比較して顕著に高い。 As ice containing carbon dioxide (CO 2 ) (hereinafter, also referred to as "CO 2 containing ice"), ice frozen in a state where CO 2 is melted and ice containing CO 2 hydrate are known. ing. The CO 2 hydrate is a clathrate compound in which carbon dioxide molecules are trapped in the empty dimensions of water molecule crystals. The water molecule that forms the crystal is called the "host molecule", and the molecule that is confined in the empty size of the crystal of the water molecule is called the "guest molecule" or "guest substance". CO 2 hydrate decomposes into CO 2 (carbon dioxide) and water when it melts, so it generates CO 2 when it melts. CO 2 hydrate, the CO 2 and water, low temperature and, can be prepared by the condition that the high pressure of CO 2 partial pressure, for example, be a certain temperature, and, CO 2 hydrate at that temperature It can be produced under conditions including a CO 2 partial pressure higher than the equilibrium pressure of the rate (hereinafter, also referred to as “CO 2 hydrate generation condition”). CO 2 content of the CO 2 hydrate, depending on the preparation of CO 2 hydrate, can be on the order of about 3 to 28 wt%, CO 2 content of the carbonated water (about 0.5 wt% ) Is significantly higher.
ＣＯ２含有氷は、新しい食品素材として活用が期待されており、喫食すると単なる氷とは異なる炭酸の刺激、食感を楽しむことができる。ＣＯ２含有氷は、砕いてそのまま喫食することもできるし、他の飲食品と共に喫食することもできる。 CO 2- containing ice is expected to be used as a new food material, and when eaten, you can enjoy the stimulation and texture of carbonic acid, which is different from simple ice. The CO 2- containing ice can be crushed and eaten as it is, or can be eaten together with other foods and drinks.
ＣＯ２含有氷の１種であるＣＯ２ハイドレートの飲食品に関する用途として、ＣＯ２ハイドレートを飲料に添加、混合することが知られている。例えば特許文献１には、ＣＯ２ハイドレートを飲料に混合することにより、その飲料に炭酸を付与して、炭酸飲料を製造することが、特許文献２には、ＣＯ２ハイドレートを氷で覆って形成した炭酸補充媒体を飲料に添加することによって、ぬるくなった飲料を冷却すると共に、気が抜けた飲料に炭酸ガスを補充することが開示されている。 It is known that CO 2 hydrate is added to and mixed with beverages as an application for foods and drinks of CO 2 hydrate, which is a kind of CO 2 containing ice. For example, Patent Document 1 describes that a carbonated beverage is produced by adding carbonic acid to the beverage by mixing CO 2 hydrate with the beverage, and Patent Document 2 describes that the CO 2 hydrate is covered with ice. It is disclosed that by adding the carbon dioxide supplement medium formed in the above process to the beverage, the slimy beverage is cooled and the deflated beverage is supplemented with carbon dioxide gas.
また、ＣＯ２ハイドレートの用途として、ＣＯ２ハイドレートを、カキ氷、アイスクリーム等の冷菓に混入することも知られている。例えば特許文献３には、ＣＯ２ハイドレートを、カキ氷、アイスクリーム等の冷菓に混入することにより、該冷菓を喫食した者の口腔内でＣＯ２ハイドレートが融解することとなり、その結果、該冷菓において、炭酸特有のシュワシュワ感の他、口中で冷菓が弾けるような刺激的な食感を発生させられることが開示されている。また、特許文献４には、アイススラリーと、氷の粒と、二酸化炭素−水抱接化合物含有粒子とを混合してウォーターアイスを製造すると、６ヶ月間冷凍貯蔵した後であっても、冷凍庫から取り出した後すぐにスプーンですくうことが可能なウォーターアイスが得られることが開示されている。また、特許文献５には、水、甘味料、香味料、Ｎ２Ｏハイドレート粒子（又はＮ２Ｏハイドレート・ＣＯ２ハイドレート混合粒）、及び必要に応じて安定化剤、乳化剤、タンパク質を含み、公知のものと異なる食味特性（例えば味覚）を有する冷凍菓子製品が開示されている。 Further, as the application of CO 2 hydrate, the CO 2 hydrate, shaved ice, it is also known that mixed in frozen desserts such as ice cream. For example, in Patent Document 3, by mixing CO 2 hydrate into a frozen dessert such as shaved ice or ice cream, the CO 2 hydrate is melted in the oral cavity of a person who eats the frozen dessert, and as a result, the CO 2 hydrate is melted. It is disclosed that in the frozen dessert, in addition to the squishy feeling peculiar to carbon dioxide, a stimulating texture such that the frozen dessert pops in the mouth can be generated. Further, in Patent Document 4, when water ice is produced by mixing an ice slurry, ice particles, and carbon dioxide-water-hugging compound-containing particles, a freezer is provided even after freezing and storing for 6 months. It is disclosed that water ice that can be scooped with a spoon is obtained immediately after being removed from the water. Further, Patent Document 5, water, sweeteners, flavoring agents, N 2 O hydrate particles (or N 2 O hydrate · CO 2 hydrate mixed grains), and, optionally, stabilizers, emulsifiers, proteins Frozen confectionery products containing, and having taste characteristics (for example, taste) different from those known are disclosed.
ＣＯ２含有氷の特徴である炭酸感を増強する方法としては、ＣＯ２含有氷のＣＯ２濃度を上げる方法や、喫食するＣＯ２含有氷の量を増やす方法などが考えられる。しかし、前者の方法には、製造コストの増加という問題があり、後者の方法には、１度に口に入れることのできるＣＯ２含有氷量が限定されている等の問題があった。また、特許文献６には、高濃度のショ糖等を含む冷菓ミックスと、ＣＯ２ハイドレートを混合した冷菓において、冷菓ミックスに酸味料を含有させると、冷菓の喫食時におけるＣＯ２高含有氷由来の冷涼感、炭酸感が向上し、かつ、ＣＯ２高含有氷由来の後味のガス臭さが抑制されることが開示されている。 As a method for enhancing the characteristics carbonate feeling is the CO 2 containing ice, and a method of increasing the CO 2 concentration in the CO 2 containing ice, and a method of increasing the amount of CO 2 containing ice to eating is considered. However, the former method has a problem of an increase in manufacturing cost, and the latter method has a problem that the amount of CO 2- containing ice that can be put into the mouth at one time is limited. Further, in Patent Document 6, in a frozen dessert in which a frozen dessert mix containing a high concentration of sucrose and the like and a CO 2 hydrate are mixed, when an acidulant is contained in the frozen dessert mix, ice containing a high amount of CO 2 when the frozen dessert is eaten. It is disclosed that the cooling sensation and carbon dioxide sensation derived from the ice are improved, and the gas odor of the aftertaste derived from ice containing high CO 2 is suppressed.
また、ＣＯ２高含有氷等のＣＯ２含有氷の炭酸感を向上させるに際して、ＣＯ２含有氷そのものの香味に一定程度以上の影響を与えるような添加物を添加すると、そのＣＯ２含有氷の使用方法が限定されてしまうという問題があった。そこで、氷そのものの香味に影響をほとんど与えることなく、ＣＯ２含有氷の炭酸感を向上させる方法が求められていた。 Further, when improving the carbonate feeling of CO 2 containing ice such as CO 2 high content of ice, addition of additives such as an impact of more than a certain degree the flavor of the CO 2 containing ice itself, the CO 2 containing ice There was a problem that the usage was limited. Therefore, there has been a demand for a method for improving the carbonation of CO 2- containing ice without affecting the flavor of the ice itself.
本発明の課題は、氷そのものの香味に影響をほとんど与えることなく、炭酸感が向上したＣＯ２高含有氷等を提供することにある。 An object of the present invention is to provide ice having a high CO 2 content and an improved feeling of carbonation without affecting the flavor of the ice itself.
前述したような背景技術の状況下、本発明者らは、上記課題を解決すべく鋭意検討する中で、３重量％以上のＣＯ２を含有する氷（すなわち、ＣＯ２含有率が３重量％以上の氷）に０．０００１〜０．００５重量％の酸味料を含有させることによって、上記課題を解決できることを見いだし、本発明を完成させるに至った。 Under the circumstances of the background technology as described above, the present inventors have diligently studied to solve the above problems, and ice containing 3% by weight or more of CO 2 (that is, the CO 2 content is 3% by weight). It has been found that the above-mentioned problems can be solved by containing 0.0001 to 0.005% by weight of an acidulant in the above ice), and the present invention has been completed.
すなわち、本発明は、
（１）３重量％以上のＣＯ２と、０．０００１〜０．００５重量％の酸味料とを含有することを特徴とする氷；
（２）ＣＯ２ハイドレートであることを特徴とする上記（１）に記載の氷；
（３）酸味料が、アスコルビン酸、リン酸、クエン酸、リンゴ酸、酒石酸、乳酸、コハク酸、グルコン酸、フマル酸、アジピン酸、酢酸、フィチン酸、エリソルビン酸、塩酸、イタコン酸、安息香酸及びそれらの塩からなる群から選択される１種又は２種以上であることを特徴とする上記（１）又は（２）に記載の氷；
（４）ショ糖換算の甘味度で０．０５重量％以下の甘味成分を含有するか、又は、甘味成分を含有しないことを特徴とする上記（１）〜（３）のいずれかに記載の氷；
（５）３重量％以上のＣＯ２を含有する氷と、酸味料を含有する氷とを含む組成物であって、前記酸味料を含有する氷における酸味料の含有量が、前記ＣＯ２を含有する氷と前記酸味料を含有する氷の合計量に対して０．０００１〜０．００５重量％である、前記組成物；
（６）ＣＯ２を含有する氷がＣＯ２ハイドレートであることを特徴とする上記（５）に記載の組成物；
（７）酸味料が、アスコルビン酸、リン酸、クエン酸、リンゴ酸、酒石酸、乳酸、コハク酸、グルコン酸、フマル酸、アジピン酸、酢酸、フィチン酸、エリソルビン酸、塩酸、イタコン酸、安息香酸及びそれらの塩からなる群から選択される１種又は２種以上であることを特徴とする上記（５）又は（６）に記載の組成物；
（８）ショ糖換算の甘味度で０．０５重量％以下の甘味成分を含有するか、又は、甘味成分を含有しないことを特徴とする上記（５）〜（７）のいずれかに記載の組成物；又は、
（９）３重量％以上のＣＯ２を含有する氷の製造において、以下の工程Ａ又は工程Ｂを含むことを特徴とする、３重量％以上のＣＯ２を含有する氷における炭酸感の向上方法；
（Ａ）０．０００１〜０．００５重量％の酸味料を、３重量％以上のＣＯ２を含有する氷に含有させる工程；
（Ｂ）３重量％以上のＣＯ２を含有する氷に、酸味料を含有する氷を添加する工程であって、前記酸味料を含有する氷における酸味料の含有量が、前記３重量％以上のＣＯ２を含有する氷と前記酸味料を含有する氷の合計量に対して０．０００１〜０．００５重量％である工程；
に関する。
That is, the present invention
(1) Ice characterized by containing 3% by weight or more of CO 2 and 0.0001 to 0.005% by weight of an acidulant;
(2) The ice according to (1) above, which is characterized by being a CO 2 hydrate;
(3) Acidulants are ascorbic acid, phosphoric acid, citric acid, malic acid, tartaric acid, lactic acid, succinic acid, gluconic acid, fumaric acid, adipic acid, acetic acid, phytic acid, erythorbic acid, hydrochloric acid, itaconic acid, benzoic acid. The ice according to (1) or (2) above, which is one or more selected from the group consisting of and salts thereof;
(4) The above-mentioned (1) to (3), wherein the sweetness component in terms of sucrose equivalent is 0.05% by weight or less, or the sweetness component is not contained. ice;
(5) A composition containing ice containing 3% by weight or more of CO 2 and ice containing an acidulant, wherein the content of the acidulant in the ice containing the acidulant is the same as CO 2 . The composition, which is 0.0001 to 0.005% by weight based on the total amount of the ice contained and the ice containing the acidulant;
(6) The composition according to (5) of ice containing CO 2 is characterized in that it is a CO 2 hydrate;
(7) Acidulants are ascorbic acid, phosphoric acid, citric acid, malic acid, tartaric acid, lactic acid, succinic acid, gluconic acid, fumaric acid, adipic acid, acetic acid, phytic acid, erythorbic acid, hydrochloric acid, itaconic acid, benzoic acid. The composition according to (5) or (6) above, which is one or more selected from the group consisting of and salts thereof;
(8) The above-mentioned (5) to (7), wherein the sweetness component in terms of sucrose equivalent is 0.05% by weight or less, or the sweetness component is not contained. Composition; or
(9) In the production of ice containing 3 wt% or more CO 2, characterized in that it comprises the following steps A or step B, the improvement of carbonate feeling in ice containing 3 wt% or more CO 2 method ;
(A) A step of adding 0.0001 to 0.005% by weight of an acidulant to ice containing 3% by weight or more of CO 2 ;
(B) A step of adding an acidulant-containing ice to ice containing 3% by weight or more of CO 2, and the content of the acidulant in the ice containing the acidulant is 3% by weight or more. The step of 0.0001 to 0.005% by weight based on the total amount of the ice containing CO 2 and the ice containing the acidulant;
Regarding.
本発明によれば、氷そのものの香味に影響をほとんど与えることなく、炭酸感が向上したＣＯ２高含有氷等を提供することができる。そのため、本発明の氷や本発明の組成物を他の飲食品に添加した場合、かかる飲食品の香味をほとんど妨げることなく、その飲食品に炭酸感を付与することができ、その結果、飲食する者は炭酸感を楽しむことができる。 According to the present invention, it is possible to provide ice having a high CO 2 content and an improved carbonic acid feeling without affecting the flavor of the ice itself. Therefore, when the ice of the present invention or the composition of the present invention is added to other foods and drinks, the food and drink can be given a carbonic acid feeling with almost no interference with the flavor of the foods and drinks, and as a result, the food and drink can be eaten. Those who do can enjoy the feeling of carbonation.
本発明は、
［１］３重量％以上のＣＯ２と、０．０００１〜０．００５重量％の酸味料とを含有することを特徴とする氷（以下、「本発明の氷」とも表示する。）；や、
［２］３重量％以上のＣＯ２を含有する氷と、酸味料を含有する氷とを含む組成物であって、前記酸味料を含有する氷における酸味料の含有量が、前記ＣＯ２を含有する氷と前記酸味料を含有する氷の合計量に対して０．０００１〜０．００５重量％である、前記組成物（以下、「本発明の組成物」とも表示する。）；や、
［３］３重量％以上のＣＯ２を含有する氷の製造において、以下の工程Ａ又は工程Ｂを含むことを特徴とする、３重量％以上のＣＯ２を含有する氷における炭酸感の向上方法（以下、「本発明の向上方法」とも表示する。）；
（Ａ）０．０００１〜０．００５重量％の酸味料を、３重量％以上のＣＯ２を含有する氷に含有させる工程；
（Ｂ）３重量％以上のＣＯ２を含有する氷に、酸味料を含有する氷を添加する工程であって、前記酸味料を含有する氷における酸味料の含有量が、前記３重量％以上のＣＯ２を含有する氷と前記酸味料を含有する氷の合計量に対して０．０００１〜０．００５重量％である工程；
などの実施態様を含んでいる。
The present invention
[1] Ice characterized by containing 3% by weight or more of CO 2 and 0.0001 to 0.005% by weight of an acidulant (hereinafter, also referred to as "ice of the present invention"); ,
[2] A composition containing ice containing 3% by weight or more of CO 2 and ice containing an acidulant, wherein the content of the acidulant in the ice containing the acidulant is the CO 2 . The composition (hereinafter, also referred to as "composition of the present invention"), which is 0.0001 to 0.005% by weight based on the total amount of the ice contained and the ice containing the acidulant;
[3] In the production of ice containing 3 wt% or more CO 2, characterized in that it comprises the following steps A or step B, the improvement of carbonate feeling in ice containing 3 wt% or more CO 2 method (Hereinafter, also referred to as "improvement method of the present invention".);
(A) A step of adding 0.0001 to 0.005% by weight of an acidulant to ice containing 3% by weight or more of CO 2 ;
(B) A step of adding an acidulant-containing ice to ice containing 3% by weight or more of CO 2, and the content of the acidulant in the ice containing the acidulant is 3% by weight or more. The step of 0.0001 to 0.005% by weight based on the total amount of the ice containing CO 2 and the ice containing the acidulant;
And the like.
＜本発明の氷＞
本発明の氷としては、３重量％以上のＣＯ２と、０．０００１〜０．００５重量％の酸味料とを含有している限り特に制限されない。すなわち、本発明の氷（ＣＯ２高含有氷）は、０．０００１〜０．００５重量％の酸味料を含有するＣＯ２高含有氷（以下、「特定濃度の酸味料を含有するＣＯ２高含有氷」とも表示する。）である。本発明の氷は、炭酸感が向上したＣＯ２高含有氷である。本発明の氷としては、ＣＯ２ハイドレートではないＣＯ２高含有氷であってもよいが、ＣＯ２ハイドレートであることが好ましい。すなわち、本発明の氷としては、特定濃度の酸味料を含有する、ＣＯ２ハイドレートではないＣＯ２高含有氷であってもよいが、特定濃度の酸味料を含有するＣＯ２ハイドレートであることが好ましい。なお、ＣＯ２ハイドレートは、通常、氷状の結晶体であり、例えば標準気圧条件下で、かつ、氷が融解するような温度条件下に置くと、融解しながらＣＯ２を放出する。
<Ice of the present invention>
The ice of the present invention is not particularly limited as long as it contains 3% by weight or more of CO 2 and 0.0001 to 0.005% by weight of an acidulant. That is, ice present invention (CO 2 high content of ice) is, 0.0001 to 0.005 CO 2 high content of ice containing wt% acidulant (hereinafter, CO 2 high containing acidulants "specific concentration It is also referred to as "contained ice".) The ice of the present invention is a CO 2 high content ice having an improved carbonic acid feeling. The ice of the present invention, CO 2 may be a CO 2 high content of ice is not a hydrate, but preferably is CO 2 hydrate. That is, the ice present invention, containing acidulants particular concentration, CO 2 may be a CO 2 high content of ice is not a hydrate, is CO 2 hydrate containing acidulants particular concentration Is preferable. The CO 2 hydrate is usually an ice-like crystal, and when it is placed under standard pressure conditions and under temperature conditions such that ice melts, it releases CO 2 while melting.
また、本発明の氷は、「特定濃度の酸味料を含有する、ＣＯ２ハイドレートではないＣＯ２高含有氷」、「特定濃度の酸味料を含有するＣＯ２ハイドレート」のいずれか、又はその両方を併用してもよい。なお、ＣＯ２ハイドレートは、水分子の結晶体の空寸に二酸化炭素分子を閉じ込めた固体の包接化合物である。 Further, the ice of the present invention is either "ice containing a specific concentration of an acidulant and not a CO 2 hydrate, which is high in CO 2 ", "ice containing a specific concentration of an acidulant, and a CO 2 hydrate", or Both may be used together. CO 2 hydrate is a solid clathrate compound in which carbon dioxide molecules are trapped in the empty dimensions of water molecule crystals.
（本発明の氷のＣＯ２含有率）
本発明の氷のＣＯ２含有率としては、３重量％以上である限り特に制限されず、本発明の氷の用途等に応じて適宜設定することができるが、一般に好ましい程度の発泡感を得る観点から、好ましくは４重量％以上、より好ましくは５重量％以上、さらに好ましくは６重量％以上であることが挙げられ、ＣＯ２含有率の上限として例えば、２８重量％以下、２０重量％以下、１５重量％以下、１０重量％以下であることが挙げられる。本発明の氷のＣＯ２含有率として、より具体的には、３〜２８重量％、４〜２８重量％、５〜２８重量％、６〜２８重量％、３〜２０重量％、４〜２０重量％、５〜２０重量％、６〜２０重量％、３〜１５重量％、４〜１５重量％、５〜１５重量％、６〜１５重量％、３〜１０重量％、４〜１０重量％、５〜１０重量％、６〜１０重量％などが好ましく挙げられる。
(CO 2 content of ice of the present invention)
The CO 2 content of the ice of the present invention is not particularly limited as long as it is 3% by weight or more, and can be appropriately set according to the use of the ice of the present invention, etc., but generally a preferable degree of foaming feeling is obtained. From the viewpoint, it is preferably 4% by weight or more, more preferably 5% by weight or more, still more preferably 6% by weight or more, and the upper limit of the CO 2 content is, for example, 28% by weight or less and 20% by weight or less. , 15% by weight or less, and 10% by weight or less. More specifically, the CO 2 content of the ice of the present invention is 3 to 28% by weight, 4 to 28% by weight, 5 to 28% by weight, 6 to 28% by weight, 3 to 20% by weight, 4 to 20%. Weight%, 5-20% by weight, 6-20% by weight, 3-15% by weight, 4-15% by weight, 5-15% by weight, 6-15% by weight, 3-10% by weight, 4-10% by weight 5 to 10% by weight, 6 to 10% by weight and the like are preferable.
本発明の氷のＣＯ２含有率は、本発明の氷を製造する際の「ＣＯ２分圧の高低」などにより調整することができ、例えばＣＯ２分圧を高くすると、本発明の氷のＣＯ２含有率を高くすることができる。また、本発明の氷がＣＯ２ハイドレートである場合は、ＣＯ２ハイドレートを製造する際の「ＣＯ２分圧の高低」、「脱水処理の程度」、「圧縮処理を行うか否か」、「圧縮処理する場合の圧縮の圧力の高低」などにより調整することができる。例えば、ＣＯ２ハイドレートを製造する際の「ＣＯ２分圧を高くし」、「脱水処理の程度を上げ」、「圧縮処理を行い」、「圧縮処理する場合の圧縮の圧力を高くする」と、ＣＯ２ハイドレートのＣＯ２含有率を高くすることができる。なお、本発明の氷が融解すると、それに含まれていたＣＯ２が放出され、放出されたＣＯ２の分の重量が減少する。したがって、本発明の氷のＣＯ２含有率は、例えば、本発明の氷を常温で融解させた際の重量変化から、下記式を用いて算出する事ができる。
（ＣＯ２含有率）＝（融解前のサンプル重量−融解後のサンプル重量）／融解前のサンプル重量）
The CO 2 content of the ice of the present invention can be adjusted by "high or low CO 2 partial pressure" when producing the ice of the present invention. For example, when the CO 2 partial pressure is increased, the ice of the present invention has a CO 2 content. The CO 2 content can be increased. Also, when the ice of the invention is a CO 2 hydrate "level of CO 2 partial pressure" in the production of CO 2 hydrate, "degree of dehydration", "whether or not to perform the compression process" , "High or low compression pressure in the case of compression processing", etc. can be adjusted. For example, "increasing the partial pressure of CO 2 ", "increasing the degree of dehydration processing", "performing compression processing", and "increasing the compression pressure in the case of compression processing" when producing CO 2 hydrate. And, the CO 2 content of the CO 2 hydrate can be increased. When the ice of the present invention is melted, the CO 2 contained therein is released, and the weight of the released CO 2 is reduced. Therefore, the CO 2 content of the ice of the present invention can be calculated using the following formula, for example, from the weight change when the ice of the present invention is melted at room temperature.
(CO 2 content) = (Sample weight before melting-Sample weight after melting) / Sample weight before melting)
（酸味料）
本発明で使用する「酸味料」（以下、「本発明における酸味料」とも表示する。）としては、ＣＯ２高含有氷の炭酸感を向上させることができる有機酸又は無機酸又はそれらの塩（以下、あわせて「酸等」とも表示する。）である限り特に制限されず、「食品添加物における酸味料」の他、「食品添加物における酸味料」には該当しない酸等も、便宜上、本明細書における「酸味料」に含まれる。本明細書における「酸味料」としては、アスコルビン酸、リン酸、クエン酸、リンゴ酸、酒石酸、乳酸、コハク酸、グルコン酸、フマル酸、アジピン酸、酢酸、フィチン酸、エリソルビン酸、塩酸、イタコン酸、安息香酸及びそれらの塩からなる群から選択される１種又は２種以上が挙げられ、アスコルビン酸、リン酸、クエン酸、リンゴ酸、酒石酸、乳酸及びそれらの塩からなる群から選択される１種又は２種以上が好ましく挙げられ、炭酸感をより高く向上させる観点から、アスコルビン酸、リン酸、クエン酸、リンゴ酸、酒石酸及びそれらの塩からなる群から選択される１種又は２種以上がさらに好ましく挙げられ、アスコルビン酸、リン酸、クエン酸、リンゴ酸及びそれらの塩からなる群から選択される１種又は２種以上がより好ましく挙げられ、アスコルビン酸、リン酸、クエン酸及びそれらの塩からなる群から選択される１種又は２種以上がさらに好ましく挙げられ、アスコルビン酸、リン酸及びそれらの塩からなる群から選択される１種又は２種以上がより好ましく挙げられ、アスコルビン酸及び／又はその塩がさらに好ましく挙げられる。これらの酸等は、１種を用いてもよいし、２種以上を併用してもよい。なお、本明細書における「酸味料」としては、「食品添加物における酸味料」である酒石酸、リンゴ酸、乳酸、クエン酸、リン酸、コハク酸、グルコン酸、フマル酸、アジピン酸、酢酸、フィチン酸や、それらの塩が好ましく挙げられ、また、アスコルビン酸とその塩も好ましく挙げられる。
(Acidulant)
The "acidulant" used in the present invention (hereinafter, also referred to as "acidulant in the present invention") is an organic acid or an inorganic acid or a salt thereof that can improve the carbonic acidity of ice containing high CO 2 . (Hereinafter, also referred to as "acids, etc.") is not particularly limited, and in addition to "acidulants in food additives", acids, etc. that do not fall under "acidulants in food additives" are also used for convenience. , Included in the "acidulants" herein. As the "acidulant" in the present specification, ascorbic acid, phosphoric acid, citric acid, malic acid, tartrate acid, lactic acid, succinic acid, gluconic acid, fumaric acid, adipic acid, acetic acid, phytic acid, erythorbic acid, hydrochloric acid, and itacone. One or more selected from the group consisting of acids, benzoic acids and salts thereof, and selected from the group consisting of ascorbic acid, phosphoric acid, citric acid, malic acid, tartaric acid, lactic acid and salts thereof. One or two or more are preferably mentioned, and one or two selected from the group consisting of ascorbic acid, phosphoric acid, citric acid, malic acid, malic acid and salts thereof from the viewpoint of further improving the feeling of carbonation. More preferably, one or more species selected from the group consisting of ascorbic acid, phosphoric acid, citric acid, malic acid and salts thereof, more preferably one or more species, ascorbic acid, phosphoric acid, citric acid. And one or more selected from the group consisting of and salts thereof are more preferably mentioned, and one or more selected from the group consisting of malic acid, malic acid and salts thereof are more preferably mentioned. , Ascorbic acid and / or salts thereof are more preferably mentioned. One type of these acids and the like may be used, or two or more types may be used in combination. The "acidulant" in the present specification includes tartaric acid, malic acid, lactic acid, citric acid, phosphoric acid, succinic acid, gluconic acid, fumaric acid, adipic acid, acetic acid, which are "acidulants in food additives". Phytic acid and salts thereof are preferably mentioned, and ascorbic acid and its salts are also preferably mentioned.
酸味料である上記の酸等において、立体異性体が存在する場合は、Ｄ体、Ｌ体、ＤＬ体（Ｄ体とＬ体の混合物）、メソ体などいずれであってもよく、入手の容易性やコスト等を考慮して適宜選択することができる。入手の容易性やコスト等を考慮して、アスコルビン酸としては、Ｌ−アスコルビン酸又はその塩、酒石酸としては、Ｌ−酒石酸又はその塩、リンゴ酸としては、ＤＬ−リンゴ酸又はその塩が好ましく挙げられる。 When a stereoisomer is present in the above-mentioned acid which is an acidulant, it may be any of D-form, L-form, DL-form (mixture of D-form and L-form), meso-form, etc., and is easily available. It can be appropriately selected in consideration of sex, cost, and the like. Considering availability and cost, L-ascorbic acid or a salt thereof is preferable as ascorbic acid, L-tartaric acid or a salt thereof is preferable as tartaric acid, and DL-malic acid or a salt thereof is preferable as malic acid. Can be mentioned.
酸味料である上記の酸等としては、無水物であっても、水和物であってもよい。酸等が水和物である場合、本発明の氷や組成物における酸味料の含有量（濃度）は、無水物の酸等に換算した値を用いて算出する。 The acid or the like as an acidulant may be anhydrous or a hydrate. When the acid or the like is a hydrate, the content (concentration) of the acidulant in the ice or composition of the present invention is calculated using a value converted to the acid or the like of the anhydride.
酸味料である上記の酸等としては、ナトリウム塩、カリウム塩、カルシウム塩等が挙げられ、ナトリウム塩、カリウム塩が好ましく挙げられ、ナトリウム塩がより好ましく挙げられる。 Examples of the above-mentioned acid and the like which are acidulants include sodium salt, potassium salt, calcium salt and the like, preferably sodium salt and potassium salt, and more preferably sodium salt.
酸味料である上記酸等が塩である場合、本発明の氷や組成物における酸味料の含有量（濃度）は、対応する遊離酸の含有量（濃度）に換算した数値を意味する。 When the acid or the like as an acidulant is a salt, the content (concentration) of the acidulant in the ice or composition of the present invention means a numerical value converted into the content (concentration) of the corresponding free acid.
本発明で使用する好適な酸味料として、具体的には、アスコルビン酸、アスコルビン酸ナトリウム、アスコルビン酸カルシウム、リン酸、リン酸三ナトリウム、リン酸三カリウム、クエン酸三ナトリウム、クエン酸一カリウム、クエン酸三カリウム、リンゴ酸、リンゴ酸ナトリウム、酒石酸、酒石酸ナトリウム、乳酸、乳酸ナトリウム、クエン酸、コハク酸、コハク酸一ナトリウム、コハク酸二ナトリウム、グルコン酸、グルコン酸ナトリウム、グルコン酸カリウム、フマル酸、フマル酸一ナトリウム、酢酸、酢酸ナトリウム、アジピン酸、グルコノラクトン、フィチン酸、エリソルビン酸、エリソルビン酸ナトリウム、塩酸、イタコン酸、安息香酸など、あるいはこれらの塩などが好ましく挙げられる。 As suitable acidulants used in the present invention, specifically, ascorbic acid, sodium ascorbate, calcium ascorbate, phosphoric acid, trisodium phosphate, tripotassium phosphate, trisodium citrate, monopotassium citrate, Trisodium citrate, malic acid, sodium malate, tartrate, sodium tartrate, lactic acid, sodium lactate, citric acid, succinic acid, monosodium succinate, disodium succinate, gluconic acid, sodium gluconate, potassium gluconate, fumal Acids, monosodium fumarate, acetic acid, sodium acetate, adipic acid, gluconolactone, phytic acid, erythorbic acid, sodium erythorbicate, hydrochloric acid, itaconic acid, benzoic acid and the like, or salts thereof, are preferably mentioned.
（本発明の氷の必須成分、任意成分）
本発明の氷の必須成分は、３重量％以上のＣＯ２と、０．０００１〜０．００５重量％の酸味料と、氷である。本発明の氷は、３重量％以上のＣＯ２と、０．０００１〜０．００５重量％の酸味料をのみを添加した水を冷凍させてなる氷（すなわち、任意成分を含有しない本発明の氷）であってもよいが、本発明の氷の用途に応じた任意成分をさらに含有した氷であってもよい。かかる任意成分としては、甘味成分などが挙げられる。ただし、ヒトが他の飲食品と共に本発明の氷を摂取する際に、その飲食品の炭酸感を向上させること以外は、他の飲食品の香味をできるだけ妨げない観点から、本発明の氷は、甘味成分を含有しないか、あるいは、甘味成分を含有する場合はショ糖換算の甘味度で０．０５重量％以下であることが好ましく、中でも、甘味成分を含有しないこと（無糖）がより好ましい。
(Essential and optional components of ice of the present invention)
The essential components of the ice of the present invention are 3% by weight or more of CO 2 , 0.0001 to 0.005% by weight of acidulant, and ice. The ice of the present invention is ice obtained by freezing water to which only 3% by weight or more of CO 2 and 0.0001 to 0.005% by weight of acidulant are added (that is, the ice of the present invention does not contain any component). It may be ice), but it may be ice further containing an arbitrary component according to the use of the ice of the present invention. Examples of such an optional ingredient include a sweetening ingredient. However, the ice of the present invention is used from the viewpoint of not interfering with the flavor of other foods and drinks as much as possible, except that when a human ingests the ice of the present invention together with other foods and drinks, the feeling of carbonation of the foods and drinks is improved. , The sweetness component is not contained, or when the sweetness component is contained, the sweetness in terms of sucrose is preferably 0.05% by weight or less, and above all, the sweetness component is not contained (sugar-free). preferable.
（甘味成分）
本発明における「甘味成分」とは、飲食品に甘味を付与し得る成分を意味し、例えば相対甘味度０．０５以上の甘味成分が好ましく含まれる。本発明における「甘味成分」には、飲食品の添加物として通常用いられている甘味成分のほか、果汁や果実片や野菜汁や野菜片等に由来する甘味成分（ショ糖、ぶどう糖、果糖等）も包含される。飲食品の添加物として通常用いられている甘味成分としては、例えば、果糖、ブドウ糖、タガトース、アラビノース等の単糖、乳糖、トレハロース、麦芽糖、ショ糖等の二糖、粉末水あめ等の多糖といった結晶性糖類や、マルトオリゴ糖、ガラクトオリゴ糖等のオリゴ糖、水あめ、異性化液糖（例えば果糖ぶどう糖液糖）等の非結晶性糖類を挙げることができる。また、マルチトール、ラクチトール、ソルビトール、マンニトール、キシリトール、エリスリトール等の糖アルコールを挙げることができる。また、スクラロース、ステビア、甘草抽出物、ソーマチン、グリチルリチン、サッカリン、アスパルテーム、アセスルファムＫ等の高甘味度甘味成分（高甘味度甘味料）を挙げることができる。
(Sweet ingredient)
The "sweetness component" in the present invention means a component that can impart sweetness to foods and drinks, and for example, a sweetness component having a relative sweetness degree of 0.05 or more is preferably included. The "sweetness component" in the present invention includes a sweetness component usually used as an additive for foods and drinks, as well as a sweetness component derived from fruit juice, fruit pieces, vegetable juice, vegetable pieces, etc. (sucrose, glucose, fructose, etc.) ) Is also included. Examples of sweetening components usually used as additives for foods and drinks include monosaccharides such as fructose, glucose, tagatose and arabinose, disaccharides such as lactose, trehalose, maltose and sucrose, and polysaccharides such as powdered water candy. Examples thereof include sex saccharides, oligosaccharides such as maltose oligosaccharide and galactooligosaccharide, and non-crystalline saccharides such as water candy and isomerized liquid sugar (for example, fructose-glucose liquid sugar). In addition, sugar alcohols such as maltitol, lactitol, sorbitol, mannitol, xylitol, and erythritol can be mentioned. In addition, high-sweetness sweeteners (high-sweetness sweeteners) such as sucralose, stevia, licorice extract, thaumatin, glycyrrhizin, saccharin, aspartame, and acesulfam K can be mentioned.
本発明における「ショ糖換算の甘味度（重量％）」とは、以下の数式により算出される数値を意味する。 The "sucrose-equivalent sweetness (% by weight)" in the present invention means a numerical value calculated by the following mathematical formula.
（数式）
甘味度＝甘味成分含有量（ｇ／１００ｇ）×その甘味成分の相対甘味度
(Formula)
Sweetness = sweetness component content (g / 100g) x relative sweetness of the sweetness component
上記の「甘味成分含有量（ｇ／１００ｇ）」とは、本発明の氷１００ｇ当たりに含まれる甘味成分（ｇ）の濃度（ｇ／１００ｇ）を表し、上記の相対甘味度とは、２０℃でのショ糖の甘さを１とした場合の、ある特定の種類の甘味成分の相対的な甘みの強さを意味する。したがって、本発明における上記「甘味度」は、ショ糖換算した甘味成分の濃度（ｇ／１００ｇ）を表しており、本発明の氷を摂取した者が感じる感覚としての甘味の程度を反映したものである。本発明の氷に２種類以上の甘味成分が含まれている場合は、甘味成分の種類ごとに「甘味成分含有量（ｇ／１００ｇ）×相対甘味度」の値を算出し、算出した各数値の総和をその本発明の氷の甘味度とする。本発明の氷における甘味成分の含有量は、本発明の氷を融解して液体とした後、その液体について例えばＨＰＬＣ法、ＧＣ−ＭＳ法、ＬＣ−ＭＳ法などの公知の方法を適用することにより測定することができる。 The above-mentioned "sweetness component content (g / 100g)" represents the concentration (g / 100g) of the sweetness component (g) contained in 100g of ice of the present invention, and the above-mentioned relative sweetness is 20 ° C. It means the relative sweetness intensity of a specific type of sweetness component when the sweetness of sucrose in the above is 1. Therefore, the above-mentioned "sweetness" in the present invention represents the concentration (g / 100 g) of the sweetness component in terms of sucrose, and reflects the degree of sweetness as a sensation felt by a person who ingests the ice of the present invention. Is. When the ice of the present invention contains two or more kinds of sweetness components, the value of "sweetness component content (g / 100g) x relative sweetness" is calculated for each type of sweetness component, and each calculated value is calculated. Let the sum of these be the sweetness of the ice of the present invention. For the content of the sweetness component in the ice of the present invention, after melting the ice of the present invention to make a liquid, a known method such as HPLC method, GC-MS method, LC-MS method is applied to the liquid. Can be measured by.
各種甘味成分の相対甘味度は公知であるが、以下に例を挙げる。
ぶどう糖（０．７）、果糖（０．６）、マルトース（０．４）、ソルビトール（０．７）、マルチトール（０．８）、ステビア（１５０）、グリチルリチン（１７０）、アセスルファムＫ（２００）、アスパルテーム（２００）、サッカリン（３００）、スクラロース（６００）、アリテーム（２０００）、ソーマチン（３０００）。
The relative sweetness of various sweet components is known, but examples are given below.
Glucose (0.7), fructose (0.6), maltose (0.4), sorbitol (0.7), martitol (0.8), stevia (150), glycyrrhizin (170), acesulfame K (200) ), Aspartame (200), Saccharin (300), Sucralose (600), Alitame (2000), Thaumatin (3000).
本発明の甘味度の算出例として、０．００１ｇのぶどう糖（相対甘味度０．７）と、０．００００１ｇのスクラロース（相対甘味度６００）とを含む本発明の氷の甘味度を求める。この場合、本発明における甘味度は、０．００１×０．７で算出される数値（「０．０００７」）と、０．０００００１×６００で算出される数値（「０．０００６」）の総和で導かれ、０．００１３重量％となる。 As an example of calculating the sweetness of the present invention, the sweetness of the ice of the present invention containing 0.001 g of glucose (relative sweetness 0.7) and 0.00001 g of sucralose (relative sweetness 600) is determined. In this case, the sweetness in the present invention is the sum of the numerical value calculated by 0.001 × 0.7 (“0.0007”) and the numerical value calculated by 0.000001 × 600 (“0.0006”). It is derived from, and becomes 0.0013% by weight.
（本発明の氷の製造方法）
本発明の氷の製造方法としては、３重量％以上のＣＯ２と、０．０００１〜０．００５重量％の酸味料とを含有する氷を製造できる限り特に制限されない。本発明の氷が、特定濃度の酸味料を含有する、ＣＯ２ハイドレートではないＣＯ２高含有氷である場合、かかる氷の製造方法としては、ＣＯ２ハイドレート生成条件を充たさない条件下で、特定濃度の酸味料を含有する原料水中にＣＯ２を吹き込みながら該原料水を冷凍する方法が挙げられる。また、本発明の氷が、特定濃度の酸味料を含有するＣＯ２ハイドレートである場合、かかる氷の製造方法としては、ＣＯ２ハイドレート生成条件を充たす条件下で、特定濃度の酸味料を含有する原料水中にＣＯ２を吹き込みながら原料水を攪拌する気液攪拌方式や、ＣＯ２ハイドレート生成条件を充たす条件下で、特定濃度の酸味料を含有する原料水をＣＯ２中にスプレーする水スプレー方式等の常法を用いることができる。これらの方式で生成されるＣＯ２ハイドレートは、通常、ＣＯ２ハイドレートの微粒子が、未反応の水と混合しているスラリー状であるため、ＣＯ２ハイドレートの濃度を高めるために、脱水処理を行うことが好ましい。脱水処理によって含水率が比較的低くなったＣＯ２ハイドレート（すなわち、ＣＯ２含有率が比較的高いＣＯ２ハイドレート）は、ペレット成型機で一定の形状（例えば球状や直方体状）に圧縮成型することが好ましい。圧縮成型したＣＯ２ハイドレートは、そのまま本発明に用いてもよいし、必要に応じてさらに破砕等したものを用いてもよい。なお、ＣＯ２ハイドレートの製造方法としては、前述のように、原料水を用いる方法が比較的広く用いられているが、水（原料水）の代わりに微細な氷（原料氷）をＣＯ２と、低温、かつ、低圧のＣＯ２分圧という条件下で反応させてＣＯ２ハイドレートを製造する方法を用いることもできる。
(Method for producing ice of the present invention)
The method for producing ice of the present invention is not particularly limited as long as it can produce ice containing 3% by weight or more of CO 2 and 0.0001 to 0.005% by weight of an acidulant. Ice of the invention contains the acidulant specific concentrations, when a CO 2 high content of ice is not a CO 2 hydrate as a method for producing the ice, under conditions that do not meet the CO 2 hydrate formation conditions A method of freezing the raw material water while blowing CO 2 into the raw material water containing a specific concentration of acidulant can be mentioned. When the ice of the present invention is a CO 2 hydrate containing a specific concentration of an acidulant, the method for producing such ice is to use a specific concentration of the acidulant under conditions satisfying the CO 2 hydrate generation conditions. A gas-liquid stirring method that stirs the raw material water while blowing CO 2 into the contained raw material water, or a raw material water containing a specific concentration of acidulant is sprayed into CO 2 under conditions that satisfy the conditions for producing CO 2 hydrate. A conventional method such as a water spray method can be used. The CO 2 hydrate produced by these methods is usually in the form of a slurry in which fine particles of CO 2 hydrate are mixed with unreacted water, so that the CO 2 hydrate is dehydrated in order to increase the concentration of the CO 2 hydrate. It is preferable to carry out the treatment. Compressed into CO 2 hydrate water content is relatively low by dehydration treatment (i.e., CO 2 content is relatively high CO 2 hydrate) is constant shape in pellet molding machine (for example, spherical or rectangular parallelepiped) It is preferable to do so. The compression-molded CO 2 hydrate may be used as it is in the present invention, or may be further crushed or the like if necessary. As a method for producing CO 2 hydrate, as described above, a method using raw water is relatively widely used, but fine ice (raw ice) is used instead of water (raw water) for CO 2. And, a method of producing CO 2 hydrate by reacting under the conditions of low temperature and low pressure of CO 2 partial pressure can also be used.
上記の「ＣＯ２ハイドレート生成条件」とは、ある温度であること、及び、その温度におけるＣＯ２ハイドレートの平衡圧力よりＣＯ２分圧（ＣＯ２圧力）が高いことを含む条件である。上記の「ＣＯ２ハイドレートの平衡圧力よりもＣＯ２分圧が高い条件」は、J. Chem. Eng. Data (1991) 36, 68-71のFigure2.や、J. Chem. Eng. Data (2008), 53, 2182-2188のFigure 7.やFigure 15.に開示されているＣＯ２ハイドレートの平衡圧力曲線（例えば縦軸がＣＯ２圧力、横軸が温度を表す）において、かかる曲線の高圧側（ＣＯ２ハイドレートの平衡圧力曲線において、例えば縦軸がＣＯ２圧力、横軸が温度を表す場合は、該曲線の上方）の領域内のＣＯ２圧力と温度の組合せの条件として表される。ＣＯ２ハイドレート生成条件の具体例として、「−２０〜４℃の範囲内」と「二酸化炭素圧力１．８〜４ＭＰａの範囲内」の組合せの条件や、「−２０〜−４℃の範囲内」と「二酸化炭素圧力１．３〜１．８ＭＰａの範囲内」の組合せの条件が挙げられる。 The above-mentioned "CO 2 hydrate generation condition" is a condition including a certain temperature and a CO 2 partial pressure (CO 2 pressure) higher than the equilibrium pressure of the CO 2 hydrate at that temperature. The above "conditions in which the partial pressure of CO 2 is higher than the equilibrium pressure of CO 2 hydrate" are described in Figure 2 of J. Chem. Eng. Data (1991) 36, 68-71 and J. Chem. Eng. Data ( In the equilibrium pressure curve of CO 2 hydrate disclosed in Figure 7 and Figure 15. of 2008), 53, 2182-2188 (for example, the vertical axis represents CO 2 pressure and the horizontal axis represents temperature), such a curve Table as conditions for the combination of CO 2 pressure and temperature in the region on the high pressure side (in the equilibrium pressure curve of CO 2 hydrate, for example, the vertical axis represents CO 2 pressure and the horizontal axis represents temperature, above the curve). Will be done. Specific examples of CO 2 hydrate generation conditions include conditions for a combination of "within the range of -20 to 4 ° C" and "within the range of carbon dioxide pressure of 1.8 to 4 MPa" and the range of "-20 to -4 ° C". The condition of the combination of "inside" and "within the range of carbon dioxide pressure of 1.3 to 1.8 MPa" can be mentioned.
＜本発明の組成物＞
本発明の組成物としては、３重量％以上のＣＯ２を含有する氷（ＣＯ２高含有氷）と、酸味料を含有する氷とを含む組成物であって、前記酸味料を含有する氷における酸味料の含有量が、前記ＣＯ２を含有する氷と前記酸味料を含有する氷の合計量に対して０．０００１〜０．００５重量％である限り特に制限されない。本発明の組成物におけるＣＯ２高含有氷は、炭酸感が向上したＣＯ２高含有氷である。
<Composition of the present invention>
The composition of the present invention is a composition containing ice containing 3% by weight or more of CO 2 (ice containing a high amount of CO 2 ) and ice containing an acidulant, and the ice containing the acidulant. The content of the acidulant in the above is not particularly limited as long as it is 0.0001 to 0.005% by weight based on the total amount of the ice containing CO 2 and the ice containing the acidulant. The CO 2 high content ice in the composition of the present invention is a CO 2 high content ice having an improved carbonic acid feeling.
（本発明の組成物における３重量％以上のＣＯ２を含有する氷）
本発明の組成物における「３重量％以上のＣＯ２を含有する氷」（以下、「本発明の組成物におけるＣＯ２高含有氷」とも表示する。）としては、ＣＯ２ハイドレートではないＣＯ２高含有氷であってもよいが、ＣＯ２ハイドレートであることが好ましい。また、本発明の組成物におけるＣＯ２高含有氷は、ＣＯ２ハイドレートではないＣＯ２高含有氷、ＣＯ２ハイドレートのいずれか、又はその両方を併用してもよい。
(Ice containing 3% by weight or more of CO 2 in the composition of the present invention)
The "ice containing 3% by weight or more of CO 2 " in the composition of the present invention (hereinafter, also referred to as "ice containing high CO 2 in the composition of the present invention") is a CO that is not a CO 2 hydrate. 2 High content ice may be used, but CO 2 hydrate is preferable. Moreover, CO 2 high content of ice in the compositions of the present invention, CO 2 high content of ice is not a CO 2 hydrate, either CO 2 hydrate, or may be used in combination both.
（本発明の組成物におけるＣＯ２高含有氷のＣＯ２含有率）
本発明の組成物におけるＣＯ２高含有氷のＣＯ２含有率としては、３重量％以上である限り特に制限されず、本発明の組成物の用途等に応じて適宜設定することができるが、一般に好ましい程度の発泡感を得る観点から、好ましくは４重量％以上、より好ましくは５重量％以上、さらに好ましくは６重量％以上であることが挙げられ、ＣＯ２含有率の上限として例えば、２８重量％以下、２０重量％以下、１５重量％以下、１０重量％以下であることが挙げられる。本発明の氷のＣＯ２含有率として、より具体的には、３〜２８重量％、４〜２８重量％、５〜２８重量％、６〜２８重量％、３〜２０重量％、４〜２０重量％、５〜２０重量％、６〜２０重量％、３〜１５重量％、４〜１５重量％、５〜１５重量％、６〜１５重量％、３〜１０重量％、４〜１０重量％、５〜１０重量％、６〜１０重量％などが好ましく挙げられる。
(CO 2 content of CO 2 high content of ice in the compositions of the present invention)
The CO 2 content of CO 2 high content of ice in the compositions of the present invention is not particularly limited as long as it is 3 wt% or more, can be appropriately set depending on the application of the compositions of the present invention, Generally, from the viewpoint of obtaining a preferable degree of foaming feeling, it is preferably 4% by weight or more, more preferably 5% by weight or more, still more preferably 6% by weight or more, and the upper limit of the CO 2 content is, for example, 28. It is mentioned that it is 20% by weight or less, 15% by weight or less, 10% by weight or less by weight. More specifically, the CO 2 content of the ice of the present invention is 3 to 28% by weight, 4 to 28% by weight, 5 to 28% by weight, 6 to 28% by weight, 3 to 20% by weight, 4 to 20%. Weight%, 5-20% by weight, 6-20% by weight, 3-15% by weight, 4-15% by weight, 5-15% by weight, 6-15% by weight, 3-10% by weight, 4-10% by weight 5 to 10% by weight, 6 to 10% by weight and the like are preferable.
本発明の組成物におけるＣＯ２高含有氷のＣＯ２含有率の調整法や、ＣＯ２含有率の測定法は、本発明の氷についてのＣＯ２含有率の調整法や測定法と同様の方法を用いることができる。 And CO 2 content ratio adjustment method of CO 2 high content of ice in the compositions of the present invention, CO 2 content rate measuring method, the same method as preparation method and measurement method of the CO 2 content of the ice of the invention Can be used.
（本発明の組成物におけるＣＯ２高含有氷の必須成分、任意成分）
本発明の組成物におけるＣＯ２高含有氷の必須成分は、３重量％以上のＣＯ２と、氷である。本発明の組成物におけるＣＯ２高含有氷は、３重量％以上のＣＯ２を含む水を冷凍させてなる氷（すなわち、「任意成分を含有しない、本発明の組成物におけるＣＯ２高含有氷」）であってもよいが、本発明の組成物の用途に応じた任意成分をさらに含有したＣＯ２高含有氷であってもよい。かかる任意成分としては、甘味成分、酸味料などが挙げられる。ただし、ヒトが他の飲食品と共に本発明の組成物を摂取する際に、その飲食品の炭酸感を向上させること以外は、他の飲食品の香味をできるだけ妨げない観点から、本発明の組成物におけるＣＯ２高含有氷は甘味成分を含有しないか、あるいは、甘味成分を含有する場合はショ糖換算の甘味度で０．０５重量％以下であることが好ましく、中でも、甘味成分を含有しないこと（無糖）がより好ましい。また、本発明の組成物におけるＣＯ２高含有氷は、酸味料を含有していてもよいが、含有していなくてもよいが、本発明の氷との区別の明確性の観点から、酸味料を含有していないことが好ましい。
(Essential components, optional components CO 2 high content of ice in the compositions of the present invention)
The essential components of the CO 2 high content ice in the composition of the present invention are 3% by weight or more of CO 2 and ice. The CO 2 high content ice in the composition of the present invention is ice formed by freezing water containing 3% by weight or more of CO 2 (that is, "CO 2 high content ice in the composition of the present invention containing no optional component". it may be a ") may be further CO 2 high content of ice containing optional components according to the use of the compositions of the present invention. Examples of such an optional component include a sweet component and an acidulant. However, the composition of the present invention is from the viewpoint of not interfering with the flavor of other foods and drinks as much as possible, except that when a human ingests the composition of the present invention together with other foods and drinks, the carbon dioxide feeling of the foods and drinks is improved. do not contain sweetening component CO 2 high content ice in the object, or, preferably when the sweetening component is 0.05 wt% or less sweetness of sucrose converted, inter alia, it does not contain a sweetening ingredient That (sugar-free) is more preferable. Moreover, CO 2 high content of ice in the compositions of the present invention may also contain a sour seasoning, but it may not contain, in terms of clarity of the distinction between ice present invention, sour It is preferable that the agent is not contained.
（本発明の組成物におけるＣＯ２高含有氷の製造方法）
本発明の組成物におけるＣＯ２高含有氷の製造方法としては、３重量％以上のＣＯ２と、０．０００１〜０．００５重量％の酸味料とを含有する氷を製造できる限り特に制限されず、前述の本発明の氷の製造方法を参考にして適宜設定することができる。本発明の組成物におけるＣＯ２高含有氷が酸味料を含有しない場合の具体的な製造方法としては、前述の本発明の氷の製造方法において、酸味料を含有する原料水に代えて、酸味料を含有しない原料水を用いる方法が挙げられる。
(Method for producing ice containing high CO 2 in the composition of the present invention)
The method for producing ice having a high CO 2 content in the composition of the present invention is particularly limited as long as ice containing 3% by weight or more of CO 2 and 0.0001 to 0.005% by weight of an acidulant can be produced. Instead, it can be appropriately set with reference to the above-mentioned method for producing ice of the present invention. As a specific production method when the CO 2- rich ice in the composition of the present invention does not contain an acidulant, in the above-mentioned ice production method of the present invention, instead of the raw material water containing an acidulant, acidity An example is a method using raw material water containing no agent.
（本発明の組成物における酸味料を含有する氷）
本発明の組成物における「酸味料を含有する氷」（以下、「本発明の組成物における酸味料含有氷」とも表示する。）としては、ＣＯ２を含有する氷と酸味料を含有する氷の合計量に対して０．０００１〜０．００５重量％の酸味料を含有している限り特に制限されず、例えば、ＣＯ２含有率も特に制限されない。本発明の組成物における酸味料含有氷のＣＯ２含有率としては、例えば０．００１重量％以上、０．０１重量％以上、０．１重量％以上又は０．３重量％以上であってもよいが、３重量％未満、０．１重量％未満、０．０１重量％未満、０．００１重量未満であってもよい。したがって、本発明の組成物における酸味料含有氷は、ＣＯ２ハイドレートではないＣＯ２高含有氷であってもよいし、ＣＯ２ハイドレートであってもよいが、これらのいずれでもない酸味料含有氷であってもよい。
(Ice containing an acidulant in the composition of the present invention)
The "acidulant-containing ice" in the composition of the present invention (hereinafter, also referred to as "acidulant-containing ice in the composition of the present invention") includes ice containing CO 2 and ice containing an acidulant. As long as the acidulant is contained in an amount of 0.0001 to 0.005% by weight based on the total amount of the above, the content is not particularly limited, and for example, the CO 2 content is not particularly limited. The CO 2 content of the acidulant-containing ice in the composition of the present invention may be, for example, 0.001% by weight or more, 0.01% by weight or more, 0.1% by weight or more, or 0.3% by weight or more. It may be less than 3% by weight, less than 0.1% by weight, less than 0.01% by weight, and less than 0.001% by weight. Therefore, acidulant containing ice in the compositions of the present invention may be a CO 2 high content of ice is not a CO 2 hydrate, CO 2 may be a hydrate, but acidulant none of these It may be contained ice.
（本発明の組成物における酸味料含有氷の必須成分、任意成分）
本発明の組成物における酸味料含有氷の必須成分は、酸味料と氷である。本発明の組成物における酸味料含有氷は、酸味料を含む水を冷凍させてなる氷（以下、「任意成分を含有しない、本発明の組成物における酸味料含有氷とも表示する。）であってもよいが、本発明の組成物の用途に応じた任意成分をさらに含有した酸味料含有氷であってもよい。かかる任意成分としては、甘味成分などが挙げられる。ただし、ヒトが他の飲食品と共に本発明の組成物を摂取する際に、その飲食品の炭酸感を向上させること以外は、他の飲食品の香味をできるだけ妨げない観点から、本発明の組成物における酸味料含有氷は甘味成分を含有しないか、あるいは、甘味成分を含有する場合はショ糖換算の甘味度で０．０５重量％以下であることが好ましく、中でも、甘味成分を含有しないこと（無糖）がより好ましい。また、本発明の組成物における酸味料含有氷のＣＯ２含有率としては、例えば例えば０．００１重量％以上、０．０１重量％以上、０．１重量％以上又は０．３重量％以上であってもよいが、本発明の氷との区別の明確性の観点から、３重量％未満、０．１重量％未満、０．０１重量％未満、０．００１重量未満であることが好ましい。
(Essential and optional components of acidulant-containing ice in the composition of the present invention)
The essential components of the acidulant-containing ice in the composition of the present invention are acidulant and ice. The acidulant-containing ice in the composition of the present invention is ice obtained by freezing water containing an acidulant (hereinafter, also referred to as “acidulant-containing ice in the composition of the present invention, which does not contain any component)). However, it may be acidulant-containing ice that further contains an optional component according to the use of the composition of the present invention. Examples of such optional component include a sweetening component, but humans are other. Acidulant-containing ice in the composition of the present invention from the viewpoint of not interfering with the flavor of other foods and drinks as much as possible except for improving the carbonation of the food and drink when the composition of the present invention is ingested together with the food and drink. Does not contain a sweet component, or when it contains a sweet component, the sweetness in terms of sucrose is preferably 0.05% by weight or less, and among them, it is more preferable that the sweet component is not contained (sugar-free). The CO 2 content of the acidulant-containing ice in the composition of the present invention is, for example, 0.001% by weight or more, 0.01% by weight or more, 0.1% by weight or more, or 0.3% by weight. Although it may be the above, from the viewpoint of clarity of distinction from the ice of the present invention, it may be less than 3% by weight, less than 0.1% by weight, less than 0.01% by weight, and less than 0.001% by weight. preferable.
（本発明の組成物における酸味料含有氷の製造方法）
本発明の組成物における酸味料含有氷の製造方法としては、本発明の組成物におけるＣＯ２高含有氷と本発明の組成物における酸味料含有氷の合計量に対して０．０００１〜０．００５重量％の酸味料を含有する氷を製造できる限り特に制限されない。かかる酸味料含有氷の製造方法としては、所定の濃度の酸味料を含有する水を冷凍させる方法が挙げられる。
(Method for producing acidulant-containing ice in the composition of the present invention)
As a method for producing acidulant containing ice in the compositions of the present invention, from 0.0001 to 0 with respect to the total amount of acidulant comprising ice in the composition of the CO 2 high content of ice and the present invention in the composition of the present invention. There is no particular limitation as long as ice containing 005% by weight of acidulant can be produced. Examples of the method for producing such acidulant-containing ice include a method of freezing water containing an acidulant having a predetermined concentration.
（本発明の組成物の製造方法）
本発明の組成物の製造方法としては、本発明の組成物における酸味料含有氷と、本発明の組成物における酸味料含有氷とを混合する方法が挙げられる。
(Method for producing the composition of the present invention)
Examples of the method for producing the composition of the present invention include a method of mixing the acidulant-containing ice in the composition of the present invention and the acidulant-containing ice in the composition of the present invention.
（本発明の氷等の形状）
本発明の氷や、本発明の組成物におけるＣＯ２高含有氷や、本発明の組成物における酸味料含有氷（これら３種の氷をまとめて「本発明の氷等」とも表示する。）の形状としては、本発明の氷や本発明の組成物の用途等に応じて適宜設定することができ、例えば、略球状；略楕円体状；略直方体形状等の略多面体形状；あるいは、これらの形状にさらに凹凸を備えた形状；などが挙げられ、また、特定濃度の酸味料を含有するＣＯ２高含有氷の塊を適宜破砕して得られる様々な形状の破砕片（塊）であってもよい。
(Shape of ice, etc. of the present invention)
The ice of the present invention, the ice containing high CO 2 in the composition of the present invention, and the ice containing an acidulant in the composition of the present invention (these three types of ice are collectively referred to as "ice of the present invention"). The shape of the above can be appropriately set according to the use of the ice of the present invention, the composition of the present invention, and the like. For example, a substantially spherical shape; a substantially elliptical shape; a substantially polyhedral shape such as a substantially rectangular shape; or these. shape with a shape more irregularities of; and the like, also met fragments of various shapes obtained by appropriately crushed lumps of CO 2 high content of ice containing acidulants specific concentration (mass) You may.
（本発明の氷等の大きさ）
本発明の氷等の大きさとしては、本発明の氷や本発明の組成物の用途等に応じて適宜設定することができ、例えば、本発明の氷等の最大長の下限として、好ましくは３ｍｍ以上、より好ましくは５ｍｍ以上が挙げられ、最大長の上限として１５０ｍｍ以下、９０ｍｍ以下、５０ｍｍ以下、２５ｍｍ以下が挙げられ、より具体的には３ｍｍ以上１５０ｍｍ以下、３ｍｍ以上９０ｍｍ以下、３ｍｍ以上５０ｍｍ以下、３ｍｍ以上２５ｍｍ以下や、５ｍｍ以上１５０ｍｍ以下、５ｍｍ以上９０ｍｍ以下、５ｍｍ以上５０ｍｍ以下、５ｍｍ以上２５ｍｍ以下、５ｍｍ以上１５ｍｍ以下などが挙げられる。
(Size of ice, etc. of the present invention)
The size of the ice or the like of the present invention can be appropriately set according to the use of the ice of the present invention or the composition of the present invention, and is preferably set as the lower limit of the maximum length of the ice or the like of the present invention. 3 mm or more, more preferably 5 mm or more, and the upper limit of the maximum length is 150 mm or less, 90 mm or less, 50 mm or less, 25 mm or less, and more specifically, 3 mm or more and 150 mm or less, 3 mm or more and 90 mm or less, 3 mm or more and 50 mm. Hereinafter, 3 mm or more and 25 mm or less, 5 mm or more and 150 mm or less, 5 mm or more and 90 mm or less, 5 mm or more and 50 mm or less, 5 mm or more and 25 mm or less, 5 mm or more and 15 mm or less, and the like can be mentioned.
本明細書において「本発明の氷等の最大長」とは、本発明の氷等の塊の表面の２点を結び、かつ、その塊の重心を通る線分のうち、最も長い線分の長さを意味する。なお、本発明の氷等が例えば略楕円体状である場合は、前記最大長は長径（最も長い直径）を表し、略球状である場合は、前記最大長は直径を表し、略直方体形状である場合は、対角線の中で最も長い対角線の長さを表す。また、本明細書において「本発明の氷等の最小長」とは、本発明の氷等の塊の表面の２点を結び、かつ、その塊の重心を通る線分のうち、最も短い線分の長さを意味する。かかる最大長や最小長は、市販の画像解析式粒度分布測定装置などを用いて測定することもできるし、本発明の氷等の塊に定規をあてて測定することもできる。 In the present specification, the "maximum length of ice or the like of the present invention" is the longest line segment among the line segments connecting two points on the surface of the ice or the like of the present invention and passing through the center of gravity of the block. Means length. When the ice or the like of the present invention has a substantially ellipsoidal shape, for example, the maximum length represents a major axis (the longest diameter), and when it is substantially spherical, the maximum length represents a diameter and has a substantially rectangular parallelepiped shape. In some cases, it represents the length of the longest diagonal line. Further, in the present specification, the "minimum length of ice or the like of the present invention" is the shortest line segment connecting two points on the surface of the ice or the like of the present invention and passing through the center of gravity of the block. Means the length of a minute. The maximum length and the minimum length can be measured by using a commercially available image analysis type particle size distribution measuring device or the like, or can be measured by applying a ruler to a block of ice or the like of the present invention.
本発明の氷等の好適な態様として、アスペクト比（最大長／最小長）が好ましくは１〜５の範囲内、より好ましくは１〜４の範囲内、さらに好ましくは１〜３の範囲内である本発明の氷等が挙げられる。 As a preferred embodiment of the ice of the present invention, the aspect ratio (maximum length / minimum length) is preferably in the range of 1 to 5, more preferably in the range of 1 to 4, and further preferably in the range of 1 to 3. Examples include the ice of the present invention.
（本発明の氷や本発明の組成物の用途）
本発明の氷や組成物は、本発明の氷のみ、又は、本発明の組成物のみをそのまま喫食してもよいし、本発明の氷を削って得られた氷片のみ、又は、本発明の組成物を削って得られた氷片のみをそのまま喫食してもよい。また、本発明の氷、本発明の組成物、本発明の氷を削って得られた氷片、及び、本発明の組成物を削って得られた氷片からなる群から選択される１種又は２種以上を、他の飲食品に添加して飲食してもよい。他の飲食品に添加する態様としては特に制限されず、飲料に添加する態様、食品（サラダ、スープ、ジュレ、菓子等）の上から振りかける態様、食品（サラダ、スープ、ジュレ、菓子等）と混合する態様が挙げられる。上記飲料としては、サワー、ハイボール、チューハイ、ワイン等のアルコール飲料；清涼飲料水等の非アルコール飲料；が挙げられる。本発明の氷や組成物は、飲料に添加して用いる飲料添加用氷又は飲料添加用組成物として好ましく用いることができる。
(Use of the ice of the present invention and the composition of the present invention)
As the ice or composition of the present invention, only the ice of the present invention or only the composition of the present invention may be eaten as it is, only the ice pieces obtained by shaving the ice of the present invention, or the present invention. You may eat only the ice pieces obtained by scraping the composition of. In addition, one selected from the group consisting of the ice of the present invention, the composition of the present invention, the ice pieces obtained by shaving the ice of the present invention, and the ice pieces obtained by shaving the composition of the present invention. Alternatively, two or more kinds may be added to other foods and drinks to eat and drink. The mode of addition to other foods and drinks is not particularly limited, and the mode of addition to beverages, the mode of sprinkling on foods (salad, soup, jelly, confectionery, etc.), and the mode of sprinkling on foods (salad, soup, jelly, confectionery, etc.) A mode of mixing can be mentioned. Examples of the beverage include alcoholic beverages such as sour, highball, chu-hi, and wine; and non-alcoholic beverages such as soft drinks. The ice or composition of the present invention can be preferably used as a beverage-adding ice or a beverage-adding composition to be used in addition to a beverage.
（容器）
本発明の氷や、本発明の組成物は、容器に収容されていなくてもよいが、容器に収容されていてもよい。容器の形状や材質は特に制限されないが、容器の形状としては、略直方体状、略立方体状、略円柱形状、袋状などが挙げられ、容器の材質としては、ポリエチレン、ポリプロピレン等のポリオレフィン樹脂；ポリエチレンテレフタレート等のポリエステル樹脂などが好ましく挙げられる。
(container)
The ice of the present invention and the composition of the present invention may not be contained in a container, but may be contained in a container. The shape and material of the container are not particularly limited, and examples of the shape of the container include a substantially rectangular parallelepiped shape, a substantially cubic shape, a substantially cylindrical shape, a bag shape, and the like, and the container material is a polyolefin resin such as polyethylene and polypropylene; Polyolefin resins such as polyethylene terephthalate are preferable.
（保存条件）
本発明の氷や、本発明の組成物を保存する際には、該氷等の凍結状態を保持することが好ましい。保存温度の上限温度としては、好ましくは０℃以下、より好ましくは−５℃以下、さらに好ましくは−１０℃以下、より好ましくは−１５℃以下、さらに好ましくは−２０℃、より好ましくは−２５℃が挙げられ、下限温度としては、−２７３℃以上、−８０℃以上、−５０℃以上、−４０℃以上、−３０℃以上などが挙げられる。
(Preservation conditions)
When storing the ice of the present invention or the composition of the present invention, it is preferable to keep the ice or the like in a frozen state. The upper limit temperature of the storage temperature is preferably 0 ° C. or lower, more preferably -5 ° C. or lower, still more preferably -10 ° C. or lower, more preferably -15 ° C. or lower, still more preferably -20 ° C., more preferably -25 ° C. ° C., and examples of the lower limit temperature include -273 ° C. or higher, −80 ° C. or higher, −50 ° C. or higher, −40 ° C. or higher, −30 ° C. or higher, and the like.
（炭酸感の向上）
本明細書において「炭酸感が向上したＣＯ２高含有氷」とは、０．０００１重量％以上の酸味料と併用しないこと（好ましくは、酸味料を添加しないこと）以外は同種の原料を同じ最終濃度になるように用いて同じ製法で製造したＣＯ２高含有氷（以下、「コントロールＣＯ２高含有氷」とも表示する。）と比較して、炭酸感が向上したＣＯ２高含有氷を意味する。本発明の氷のコントロールＣＯ２高含有氷として、具体的には、０．０００１重量％以上の酸味料を含有しないこと（好ましくは、酸味料を含有しないこと）以外は同種の原料を同じ最終濃度になるように用いて同じ製法で製造したＣＯ２高含有氷が挙げられる。また、本発明の組成物のコントロールＣＯ２高含有氷として、具体的には、その本発明の組成物におけるＣＯ２高含有氷が挙げられる。なお、本発明における炭酸感とは、ＣＯ２高含有氷をヒトの口腔内に入れたときの炭酸の刺激感を意味する。
(Improvement of carbonation)
In the present specification, "ice containing high CO 2 with improved carbonation" is the same as the same kind of raw material except that it is not used in combination with an acidulant of 0.0001% by weight or more (preferably, no acidulant is added). CO 2 high content of ice produced by the same method used to a final concentration (hereinafter represented as "control CO 2 high content of ice".) compared to the CO 2 high content ice carbonate feeling is improved means. As the ice control CO 2 high content ice of the present invention, specifically, the same kind of raw material is used as the final except that it does not contain 0.0001% by weight or more of an acidulant (preferably, does not contain an acidulant). Examples thereof include ice containing high CO 2 produced by the same production method using ice having a high concentration. Further, as the control CO 2 high content ice of the composition of the present invention, specific examples thereof include the CO 2 high content ice of the composition of the present invention. The feeling of carbonic acid in the present invention means the feeling of irritation of carbonic acid when ice containing high CO 2 is put into the human oral cavity.
あるＣＯ２高含有氷の炭酸感がコントロールＣＯ２高含有氷と比較してどのようであるか（例えば、向上しているかどうか）は、訓練されたパネラーであれば、容易かつ明確に決定することができる。評価の基準や、パネラー間の評価のまとめ方は、一般的な方法を用いることができる。ＣＯ２高含有氷の炭酸感を評価するパネラーの人数は１名であってもよいが、客観性がより高い評価を得る観点から、パネラーの人数の下限を、例えば２名以上、好ましくは３名以上とすることができ、また、評価試験をより簡便に実施する観点から、パネラーの人数の上限を、例えば２０名以下、１０名以下とすることができる。パネラーが２名以上の場合のＣＯ２高含有氷の炭酸感の評価は、そのＣＯ２高含有氷の炭酸感についてのパネラー全員の評価の平均を採用してもよい。各評価基準に整数の評価点が付与されている場合、パネラー全員の評価点の平均値をそのＣＯ２高含有氷の炭酸感の評価として採用してもよい。前述のように、評価点の平均値を採用する場合は、その平均値の小数第１位又は第２位（好ましくは小数第２位）を四捨五入した値を採用してもよい。なお、パネラーが２名以上である場合には、各パネラーの評価のばらつきを低減するために、実際の官能評価試験を行う前に、各パネラーの評価基準ができるだけ揃うように評価基準を共通化する作業を行っておくことが好ましい。かかる共通化作業としては、炭酸感の程度が既知の複数種のＣＯ２高含有氷の炭酸感を各パネラーで評価した後、その評価点を比較し、各パネラーの評価基準に大きな解離が生じないように確認することが挙げられる。また、このような評価基準に関する事前の共通化作業により、各パネラーによる炭酸感の評価の標準偏差が０．８以内となるようにしておくことが好ましい。 Or carbonate feeling of a CO 2 high content of ice is how compared to the control CO 2 high content of ice (e.g., whether the increase), if panelists trained to determine easily and clearly be able to. A general method can be used for the evaluation criteria and the method of summarizing the evaluation among panelists. The number of panelists who evaluate the carbonic acidity of ice containing high CO 2 may be one, but from the viewpoint of obtaining a higher evaluation of objectivity, the lower limit of the number of panelists is set to, for example, two or more, preferably three. The number of panelists can be increased to 20 or less, and the upper limit of the number of panelists can be, for example, 20 or less and 10 or less from the viewpoint of conducting the evaluation test more easily. For the evaluation of the carbonation feeling of the CO 2 high content ice when there are two or more panelists, the average of the evaluations of all the panelists regarding the carbonation feeling of the CO 2 high content ice may be adopted. When an integer evaluation score is given to each evaluation criterion, the average value of the evaluation points of all the panelists may be adopted as the evaluation of the carbonation feeling of the ice having a high CO 2 content. As described above, when the average value of the evaluation points is adopted, the value obtained by rounding off the first decimal place or the second decimal place (preferably the second decimal place) of the average value may be adopted. When there are two or more panelists, in order to reduce the variation in the evaluation of each panelist, the evaluation criteria are standardized so that the evaluation criteria of each panelist are aligned as much as possible before the actual sensory evaluation test is performed. It is preferable to carry out the work to be done. As such a common task, after the degree of carbonate feeling was carbonated feeling known plural kinds of CO 2 high content of ice was evaluated for each panelist, and compares the evaluation point, a large dissociation occurs in the evaluation criteria for each panelist It is possible to confirm that there is no such thing. In addition, it is preferable that the standard deviation of the evaluation of carbonic acid feeling by each panelist is within 0.8 by the work of standardizing the evaluation criteria in advance.
あるＣＯ２高含有氷の炭酸感が、コントロールＣＯ２高含有氷と比較してどのようであるか（例えば、向上しているかどうか）、例えば、後述の実施例の試験１に記載の評価基準（表１）等を用いた方法と同様の方法、好ましくは、後述の実施例の試験１に記載の評価基準（表１）等を用いた方法と同じ方法を好適に用いることができる。より具体的には、コントロールＣＯ２高含有氷における炭酸感を、後述の実施例の試験１に記載の評価基準（表１）を用いて評価した評価点と比較して、炭酸感に関する評価点が向上しているＣＯ２高含有氷は、炭酸感が向上したＣＯ２高含有氷に含まれる。 How the carbonation of a certain CO 2 high content ice is compared with that of the control CO 2 high content ice (for example, whether it is improved), for example, the evaluation criteria described in Test 1 of Examples described later. A method similar to the method using (Table 1) or the like, preferably the same method as the method using the evaluation criteria (Table 1) or the like described in Test 1 of Examples described later can be preferably used. More specifically, the carbon dioxide feeling in the ice containing a high amount of control CO 2 is compared with the evaluation points evaluated using the evaluation criteria (Table 1) described in Test 1 of Examples described later, and the evaluation points regarding the carbon dioxide feeling are compared. The CO 2 high content ice with improved carbon dioxide is included in the CO 2 high content ice with improved carbonation.
（氷そのものの香味に影響をほとんど与えることなく、炭酸感が向上したＣＯ２高含有氷）
本明細書において「氷そのものの香味に影響をほとんど与えることなく、炭酸感が向上したＣＯ２高含有氷」とは、炭酸感が向上したＣＯ２高含有氷であって、かつ、ＣＯ２高含有氷中の酸味料濃度が０．００５重量％以下であるＣＯ２高含有氷を意味する。「氷そのものの香味に影響をほとんど与えることなく、炭酸感が向上したＣＯ２高含有氷」として好ましくは、炭酸感が向上したＣＯ２高含有氷であって、かつ、ＣＯ２高含有氷中の酸味料濃度が０．００５重量％以下であり、かつ、ショ糖換算甘味度が０．０５重量％以下であるＣＯ２高含有氷が挙げられる。
(Ice with high CO 2 content with improved carbonation with almost no effect on the flavor of the ice itself)
"Without giving little influence on the flavor of the ice itself, CO 2 high content ice carbonate feeling is enhanced" herein and, a CO 2 high content of ice carbonate feeling is improved, and, CO 2 High It means ice containing high CO 2 having an acidulant concentration of 0.005% by weight or less in the contained ice. "Ice almost without affecting the flavor of itself, CO 2 high content ice carbonate feeling is improved" Preferably as, a CO 2 high content of ice carbonate feeling is improved, and, CO 2 high content of ice in Examples of ice containing high CO 2 have an acidulant concentration of 0.005% by weight or less and a sucrose-equivalent sweetness of 0.05% by weight or less.
＜本発明の炭酸感の向上方法＞
本発明の炭酸感の向上方法としては、３重量％以上のＣＯ２を含有する氷の製造において、以下の工程Ａ又は工程Ｂを含む限り特に制限されない。
（Ａ）０．０００１〜０．００５重量％の酸味料を前記３重量％以上のＣＯ２を含有する氷に含有させる工程；
（Ｂ）３重量％以上のＣＯ２を含有する氷に、酸味料を含有する氷を添加する工程であって、前記酸味料を含有する氷における酸味料の含有量が、前記３重量％以上のＣＯ２を含有する氷と前記酸味料を含有する氷の合計量に対して０．０００１〜０．００５重量％である工程；
<Method for improving carbonic acid feeling of the present invention>
The method for improving the carbonic acid feeling of the present invention is not particularly limited as long as the following step A or step B is included in the production of ice containing 3% by weight or more of CO 2 .
(A) A step of adding 0.0001 to 0.005% by weight of an acidulant to the ice containing 3% by weight or more of CO 2 ;
(B) A step of adding an acidulant-containing ice to ice containing 3% by weight or more of CO 2, and the content of the acidulant in the ice containing the acidulant is 3% by weight or more. The step of 0.0001 to 0.005% by weight based on the total amount of the ice containing CO 2 and the ice containing the acidulant;
（工程Ａ）
上記工程Ａとしては、０．０００１〜０．００５重量％の酸味料をＣＯ２高含有氷に含有させる工程である限り特に制限されず、好ましくは、０．０００１〜０．００５重量％の酸味料を含む原料水を冷凍させる方法が好ましく挙げられる。かかる方法として、具体的には、前述したような本発明の氷の製造方法を用いることができる。
(Step A)
The step A is not particularly limited as long as it is a step of adding an acidulant of 0.0001 to 0.005% by weight in the ice containing high CO 2 , and is preferably 0.0001 to 0.005% by weight of acidulant. A method of freezing the raw material water containing the agent is preferably mentioned. Specifically, as such a method, the method for producing ice of the present invention as described above can be used.
（工程Ｂ）
上記工程Ｂとしては、ＣＯ２高含有氷に、酸味料を含有する氷を添加する工程であって、前記酸味料を含有する氷における酸味料の含有量が、前記ＣＯ２高含有氷と前記酸味料を含有する氷の合計量に対して０．０００１〜０．００５重量％である工程である限り特に制限されない。工程Ｂとしては、ＣＯ２高含有氷と酸味料を含有する氷の両方に酸味料を含有させてもよいが、工程Ａとの区別の明確性の観点から、酸味料を含有する氷のみに酸味料を含有させることが好ましい。
(Step B)
The step B is a step of adding an acidulant-containing ice to the CO 2- rich ice, and the content of the acidulant in the acidulant-containing ice is the CO 2- rich ice and the said. The process is not particularly limited as long as the process is 0.0001 to 0.005% by weight based on the total amount of ice containing the acidulant. In step B, the acidulant may be contained in both the ice containing high CO 2 and the ice containing the acidulant, but from the viewpoint of clarity of distinction from step A, only the ice containing the acidulant is used. It is preferable to contain an acidulant.
工程Ｂの具体的な方法として、具体的には、前述したような本発明の組成物の製造方法を用いることができる。 As a specific method of the step B, specifically, the method for producing the composition of the present invention as described above can be used.
＜本発明のその他の態様＞
本発明の態様には、「炭酸感が向上したＣＯ２高含有氷を製造するための、ＣＯ２高含有氷及び酸味料の使用」が含まれ、中でも、「氷そのものの香味に影響をほとんど与えることなく、炭酸感が向上したＣＯ２高含有氷を製造するための、ＣＯ２高含有氷及び酸味料の使用」が好ましく含まれる。
<Other Aspects of the Present Invention>
Aspects of the present invention include "use of CO 2 high content ice and acidulant for producing CO 2 high content ice with improved carbonation", and among them, "mostly affect the flavor of ice itself". "Use of CO 2 high content ice and acidulant for producing CO 2 high content ice with improved carbonation without giving" is preferably included.
以下に、本発明を実施例によって詳細に説明するが、本発明はこれらの実施例に限定されるものではない。 Hereinafter, the present invention will be described in detail by way of examples, but the present invention is not limited to these examples.
試験１．［酸味料含有ＣＯ２ハイドレート等の調製］
（１）酸味料含有ＣＯ２ハイドレートの調製
４Ｌの水に、所定の種類の酸味料を所定の濃度となるように添加して酸味料含有水を得た。かかる酸味料含有水にＣＯ２ガスを３ＭＰａとなるように吹き込み、撹拌をしながら１℃でハイドレート生成反応を進行させ、酸味料含有ＣＯ２ハイドレートを含むシャーベット状のスラリーを作製した。このシャーベット状のスラリーを、−２０℃まで冷却した後、酸味料含有ＣＯ２ハイドレートとして回収し、液体窒素上で１粒の直径が５〜１５ｍｍとなるよう調製した。なお、これらの酸味料含有ＣＯ２ハイドレートのＣＯ２含有率は７％であった。
Test 1. [Preparation of acidulant-containing CO 2 hydrate, etc.]
(1) Preparation of Acidulant-Containing CO 2 Hydrate To 4 L of water, a predetermined type of acidulant was added to a predetermined concentration to obtain acidulant-containing water. A CO 2 gas was blown into the acidulant-containing water so as to be 3 MPa, and the hydrate formation reaction was allowed to proceed at 1 ° C. with stirring to prepare a sherbet-like slurry containing the acidulant-containing CO 2 hydrate. This sherbet-like slurry was cooled to −20 ° C. and then recovered as an acidulant-containing CO 2 hydrate, and prepared so that the diameter of one grain on liquid nitrogen was 5 to 15 mm. Note that the CO 2 content of these acidulants containing CO 2 hydrate was 7%.
（２）コントロールＣＯ２ハイドレートの調製
４Ｌの水にＣＯ２ガスを３ＭＰａとなるように吹き込み、撹拌をしながら１℃でハイドレート生成反応を進行させ、ＣＯ２ハイドレートを含むシャーベット状のスラリーを作製した。このシャーベット状のスラリーを、−２０℃まで冷却した後、ＣＯ２ハイドレートとして回収し、液体窒素上で１粒の直径が５〜１５ｍｍとなるよう調製した。酸味料を含有しないこれらのＣＯ２ハイドレートをコントロールＣＯ２ハイドレートとした。なお、かかるコントロールＣＯ２ハイドレートのＣＯ２含有率は７％であった。
(2) Preparation of control CO 2 hydrate A sherbet-like slurry containing CO 2 hydrate is blown into 4 L of water so that CO 2 gas is 3 MPa, and the hydrate formation reaction is allowed to proceed at 1 ° C. with stirring. Was produced. This sherbet-like slurry was cooled to −20 ° C. and then recovered as CO 2 hydrate, and prepared so that the diameter of one grain was 5 to 15 mm on liquid nitrogen. These CO 2 hydrates containing no acidulant were used as control CO 2 hydrates. The CO 2 content of the control CO 2 hydrate was 7%.
試験２．［酸味料含有ＣＯ２ハイドレート等の炭酸感の評価］
甘味成分を含まないＣＯ２ハイドレートに酸味料を含有させることが、かかるＣＯ２ハイドレートの炭酸感にどのような影響を与えるかを調べるために以下の実験を行った。
Test 2. [Evaluation of carbonic acid feeling such as CO 2 hydrate containing acidulant]
The following experiment was conducted to investigate how the inclusion of an acidulant in a CO 2 hydrate containing no sweetness component affects the carbonation of the CO 2 hydrate.
試験１の（１）で調製した各酸味料含有ＣＯ２ハイドレートにおける酸味料の種類と濃度を後述の表２〜表６にそれぞれ示す。これらの酸味料含有ＣＯ２ハイドレートの炭酸感について、訓練されたパネラー３名により官能評価を実施した。官能評価は、以下の表１に示す基準に基づき、酸味料無添加のＣＯ２ハイドレート（コントロールＣＯ２ハイドレート）の炭酸感を「３」として、酸味料含有ＣＯ２ハイドレートの炭酸感を５段階で相対評価した。炭酸感としては、ＣＯ２ハイドレートを口内に入れたときの炭酸の刺激感を評価対象とした。
なお、各パネラーの評価のばらつきを低減するために、炭酸感の程度が既知の複数種のＣＯ２ハイドレートの炭酸感を各パネラーで評価した後、その評価点を比較し、各パネラーの評価基準に大きな解離が生じないように確認し、また、各パネラーの評価点の標準偏差が０．８以内であることも確認した。
The types and concentrations of acidulants in each acidulant-containing CO 2 hydrate prepared in Test 1 (1) are shown in Tables 2 to 6 described later, respectively. The carbonic acid sensation of these acidulant-containing CO 2 hydrates was sensory evaluated by three trained panelists. In the sensory evaluation, based on the criteria shown in Table 1 below, the carbonic acid sensation of the acidulant-free CO 2 hydrate (control CO 2 hydrate) was set to "3", and the carbonic acid sensation of the acidulant-containing CO 2 hydrate was determined. Relative evaluation was performed on a 5-point scale. As the feeling of carbonic acid, the stimulating feeling of carbonic acid when CO 2 hydrate was put into the mouth was evaluated.
In order to reduce the variation in the evaluation of each panelist, each panelist evaluates the carbonic acid sensation of a plurality of types of CO 2 hydrates whose degree of carbonic acid sensation is known, and then the evaluation points are compared to evaluate each panelist. It was confirmed that no large dissociation occurred in the criteria, and that the standard deviation of the evaluation points of each panelist was within 0.8.
後述の表２〜表６に記載の酸味料含有ＣＯ２ハイドレートについて炭酸感の官能評価を行った結果を表２〜表６に示す。 Tables 2 to 6 show the results of sensory evaluation of the carbonic acid sensation of the acidulant-containing CO 2 hydrates shown in Tables 2 to 6 described later.
表２〜表６の結果から、甘味成分を含まないＣＯ２ハイドレートに、０．０００１〜０．００５重量％の酸味料を含有させると炭酸感が向上することが示された。かかる炭酸感の向上効果は、アスコルビン酸、リン酸、クエン酸、リンゴ酸、酒石酸のいずれの酸味料でも得られたため、酸味料として少なくともアスコルビン酸、リン酸、クエン酸、リンゴ酸、酒石酸が好ましく、炭酸感の向上効果が高い点で、アスコルビン酸、リン酸、クエン酸、リンゴ酸がより好ましいことが示された。 From the results of Tables 2 to 6, it was shown that the carbonic acid feeling was improved by adding 0.0001 to 0.005% by weight of an acidulant to the CO 2 hydrate containing no sweetness component. Since the effect of improving the feeling of carbonation was obtained with any acidulant of ascorbic acid, phosphoric acid, malic acid, malic acid, and tartaric acid, at least ascorbic acid, phosphoric acid, citric acid, malic acid, and tartaric acid are preferable as the acidulant. It was shown that ascorbic acid, phosphoric acid, citric acid, and malic acid are more preferable in that they have a high effect of improving the feeling of carbonation.
試験３．［酸味料含有ＣＯ２ハイドレート等の炭酸感への、甘味成分の影響］
酸味料含有ＣＯ２ハイドレートに甘味成分を含有させると、その酸味料含有ＣＯ２ハイドレートの炭酸感にどのような影響が生じるかを調べるために以下の実験を行った。
Test 3. [Effect of sweetness component on carbonic acid feeling such as CO 2 hydrate containing acidulant]
The inclusion of sweet ingredients acidulants containing CO 2 hydrate, the following experiments were performed to determine what kind of effect on the carbonate feeling of acidulant comprising CO 2 hydrate occurs.
（１）酸味料及び甘味成分を含有するＣＯ２ハイドレートの調製
後述の表７及び表８に記載されているような、リンゴ酸の濃度と甘味成分（ショ糖又はスクラロース）の濃度となるような酸味料含有水を用いること以外は、上記試験１（１）に記載の調製法と同じ調製法で、酸味料及び甘味成分を含有するＣＯ２ハイドレートを調製した。
(1) Preparation of CO 2 hydrate containing acidulant and sweetness component The concentration of malic acid and the concentration of sweetness component (sucralose or sucralose) as shown in Tables 7 and 8 described later. A CO 2 hydrate containing an acidulant and a sweetening component was prepared by the same preparation method as that described in Test 1 (1) above, except that water containing a simple acidulant was used.
（２）酸味料及び甘味成分を含有するＣＯ２ハイドレートの炭酸感の評価
酸味料及び甘味成分を含有するＣＯ２ハイドレートの炭酸感について、上記試験２に記載されているのと同じ方法により官能評価を実施した。それらの結果を表７及び表８に示す。
(2) Evaluation of Carbonation of CO 2 Hydrate Containing Acidulant and Sweet Ingredients Regarding carbonation of CO 2 hydrate containing acidulant and sweetness, the same method as described in Test 2 above was used. A sensory evaluation was performed. The results are shown in Tables 7 and 8.
表７及び表８から分かるように、ショ糖換算甘味度が０．３％や０．５％である場合は、リンゴ酸濃度が０．０００１％であっても、炭酸感はむしろ低下した。一方、ショ糖換算甘味度が低く、０．０５％や０．０３％である場合は、炭酸感が向上した。これらの結果から、甘みは、ＣＯ２ハイドレート等のＣＯ２高含有氷における炭酸感を低下させる作用を有することが示された。また、表２〜表８から、炭酸感が向上した本発明の氷等は、甘味成分を含まないか、又は、甘味成分を含むとしてもそのショ糖換算甘味度が０．０５重量％以下であることが好ましいことが示された。 As can be seen from Tables 7 and 8, when the sucrose-equivalent sweetness was 0.3% or 0.5%, the carbonic acid sensation was rather lowered even when the malic acid concentration was 0.0001%. On the other hand, when the sucrose-equivalent sweetness was low, 0.05% or 0.03%, the carbonic acid feeling was improved. From these results, it was shown that sweetness has an action of reducing the feeling of carbonation in ice containing high CO 2 such as CO 2 hydrate. Further, from Tables 2 to 8, the ice or the like of the present invention having an improved carbonic acid feeling does not contain a sweetness component, or even if it contains a sweetness component, its sucrose-equivalent sweetness is 0.05% by weight or less. It was shown that it is preferable to have.
本発明によれば、氷そのものの香味に影響をほとんど与えることなく、炭酸感が向上したＣＯ２高含有氷等を提供することができる。そのため、本発明の氷や本発明の組成物を他の飲食品に添加した場合、かかる飲食品の香味をほとんど妨げることなく、その飲食品に炭酸感を付与することができ、その結果、飲食する者は炭酸感を楽しむことができる。 According to the present invention, it is possible to provide ice having a high CO 2 content and an improved carbonic acid feeling without affecting the flavor of the ice itself. Therefore, when the ice of the present invention or the composition of the present invention is added to other foods and drinks, the food and drink can be given a carbonic acid feeling with almost no interference with the flavor of the foods and drinks, and as a result, the food and drink can be eaten. Those who do can enjoy the feeling of carbonation.
Claims (9)
（Ａ）０．０００１〜０．００５重量％の酸味料を、３重量％以上のＣＯ２を含有する氷に含有させる工程；
（Ｂ）３重量％以上のＣＯ２を含有する氷に、酸味料を含有する氷を添加する工程であって、前記酸味料を含有する氷における酸味料の含有量が、前記３重量％以上のＣＯ２を含有する氷と前記酸味料を含有する氷の合計量に対して０．０００１〜０．００５重量％である工程； In the production of ice containing 3 wt% or more CO 2, the following steps, characterized in that it comprises an A or Step B, 3 improved method carbonate feeling in ice containing wt% or more of CO 2.
(A) A step of adding 0.0001 to 0.005% by weight of an acidulant to ice containing 3% by weight or more of CO 2 ;
(B) A step of adding an acidulant-containing ice to ice containing 3% by weight or more of CO 2, and the content of the acidulant in the ice containing the acidulant is 3% by weight or more. The step of 0.0001 to 0.005% by weight based on the total amount of the ice containing CO 2 and the ice containing the acidulant;
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| JPH0870782A (en) * | 1994-09-08 | 1996-03-19 | Kanebo Foods Ltd | Ice cream its preparation |
| WO2010035869A1 (en) * | 2008-09-29 | 2010-04-01 | サントリーホールディングス株式会社 | Carbonated drink having high gas pressure |
| JP2015092834A (en) * | 2013-11-08 | 2015-05-18 | ハウス食品株式会社 | Oral composition with carbonic feel, and carbonic feel-imparting agent |
| WO2018101117A1 (en) * | 2016-12-02 | 2018-06-07 | キリン株式会社 | Frozen dessert containing ice having a high concentration of co2, having improved cooling sensation and fizziness when consumed |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0870782A (en) * | 1994-09-08 | 1996-03-19 | Kanebo Foods Ltd | Ice cream its preparation |
| WO2010035869A1 (en) * | 2008-09-29 | 2010-04-01 | サントリーホールディングス株式会社 | Carbonated drink having high gas pressure |
| JP2015092834A (en) * | 2013-11-08 | 2015-05-18 | ハウス食品株式会社 | Oral composition with carbonic feel, and carbonic feel-imparting agent |
| WO2018101117A1 (en) * | 2016-12-02 | 2018-06-07 | キリン株式会社 | Frozen dessert containing ice having a high concentration of co2, having improved cooling sensation and fizziness when consumed |
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