JP2020150863A - Carbonated drink - Google Patents

Abstract

To provide a carbonated drink in which mellowness, bubble fineness and feeling of stimulation of carbonic acid are all favorable.SOLUTION: A carbonated drink comprises milk solids-not-fat, citric acid, and lactic acid. The content of the milk solids-not-fat relative to the carbonated drink is from 1.0 mass% to 3.0 mass% inclusive, the citric acid acidity of the carbonated drink is from 0.15% to 0.45% inclusive, the pH of the carbonated drink is from 3.2 to 4.0 inclusive, and the carbonic acid gas volume of the carbonated drink is from 2.0 gas volumes to 3.5 gas volumes inclusive.SELECTED DRAWING: None

Description

The present invention relates to a sparkling beverage.

One of the favorite beverages widely accepted by consumers is carbonated beverages such as cider and ramune. A sparkling beverage is a beverage in which carbon dioxide gas is dissolved in a beverage in a supersaturated state.

On the other hand, with the diversification of consumer tastes, there is a need for carbonated beverages having various tastes. Examples of such a carbonated beverage include those having a mellow taste containing a milk component and the like (for example, Patent Document 1).

Japanese Unexamined Patent Publication No. 2014-183771

However, there is a need for a sparkling beverage to which a better mellowness is imparted without impairing the taste (fineness of foam and stimulating feeling of carbonic acid) peculiar to the carbonated beverage.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a sparkling beverage having good mellowness, fineness of foam, and stimulating feeling of carbonic acid.

The present inventors have found that in a sparkling beverage containing lactic acid and citric acid together with a predetermined amount of non-fat milk solids, the above problem can be solved by adjusting the citric acidity and the like of the sparkling beverage. The present invention has been completed. More specifically, the present invention provides the following.

(1) A carbonated beverage containing non-fat milk solids, citric acid, and lactic acid.
The content of the non-fat milk solid content with respect to the carbonated beverage is 1.0% by mass or more and 3.0% by mass or less.
The citric acidity of the carbonated beverage is 0.15% or more and 0.45% or less.
The pH of the carbonated beverage is 3.2 or more and 4.0 or less, and
The carbon dioxide gas volume of the carbonated beverage is 2.0 gas capacity or more and 3.5 gas capacity or less.
Carbonated drinks.

(2) The carbonated beverage according to (1), wherein the ratio of the citric acid acidity derived from the citric acid to the citric acid acidity of the carbonated beverage is 20% or more.

(3) The carbonated beverage according to (1) or (2), wherein the ratio of the citric acidity derived from lactic acid to the citric acidity of the carbonated beverage is 0.5% or more.

(4) The carbonated beverage according to any one of (1) to (3), wherein the ratio of the citric acidity derived from lactic acid to the citric acid acidity derived from citric acid is 1/199 to 50/50.

According to the present invention, a sparkling beverage having good mellowness, fineness of foam, and a stimulating feeling of carbonic acid is provided.

Hereinafter, embodiments of the present invention will be described, but the present invention is not particularly limited thereto.

<Sparkling beverage of the present invention>
The carbonated beverage of the present invention contains a non-fat milk solid content, citric acid, and lactic acid, and the content of the non-fat milk solid content with respect to the carbonated beverage is 1.0% by mass or more and 3.0% by mass or less. 2. The citric acidity is 0.15% or more and 0.45% or less, the pH of the sparkling beverage is 3.2 or more and 4.0 or less, and the carbonic acid gas volume of the sparkling beverage is 2.0 gas capacity or more. 5 Gas capacity or less. By adjusting the composition of the carbonated beverage in this way, it is possible to obtain a carbonated beverage having good mellowness, fineness of foam, and a stimulating feeling of carbonic acid.

Hereinafter, the composition of the carbonated beverage of the present invention will be described in detail.

(Non-fat milk solids)
The "non-fat milk solid content" is a component of milk excluding water and milk fat, and is composed of protein, lactose, an inorganic substance, and the like. The non-fat milk solid content in the present invention is a component that imparts milk-derived mellowness to a carbonated beverage.

The carbonated beverage of the present invention contains a relatively large amount of non-fat milk solids of 1.0% by mass or more and 3.0% by mass or less with respect to the carbonated beverage.

The amount of non-fat milk solids in a beverage can be adjusted, for example, by adjusting the form and amount of milk used as a raw material. In addition, the amount of non-fat milk solids in the beverage can be specified, for example, by calculation based on the raw materials used for production, the Kjeldahl method, or the like.

The non-fat milk solid content can impart mellowness to the carbonated beverage, but is a component that easily impairs the taste (fineness of foam and stimulating feeling of carbonic acid) peculiar to the carbonated beverage. However, as a result of the study by the present inventor, the above amount of non-fat milk solid content is blended with lactic acid and citric acid, which will be described later, and the citric acid acidity, pH and gas capacity of the carbonated beverage are within a predetermined range. It was found that by adjusting the pH to, it is possible to impart good mellowness to the sparkling beverage while suppressing the deterioration of the taste (fineness of foam and stimulus of carbonic acid) peculiar to the carbonated beverage.

The lower limit of the content of the non-fat milk solid content is preferably more than 1.2% by mass, more preferably 1.4% by mass or more with respect to the carbonated beverage from the viewpoint of imparting sufficient mellowness to the carbonated beverage. .. The upper limit of the content of the non-fat milk solid content is preferably 2.5% by mass or less, more preferably 2.0% by mass or less, based on the carbonated beverage, from the viewpoint of not easily impairing the taste peculiar to the carbonated beverage.

The milk used as a raw material may be either animal or plant-derived milk. For example, animal milk such as milk, goat milk, sheep milk and mare milk, and vegetable milk such as soy milk can be used, and milk is preferable. These milks can be used alone or as a mixture of two or more. Further, these milks can also be used as fermented milk fermented using microorganisms such as lactic acid bacteria, yeast and bifidobacteria.

The form of milk is not particularly limited, and examples thereof include whole fat milk, skim milk, whey, and milk protein concentrate. Milk powder or milk reduced from concentrated milk can also be used, and skim milk powder can be preferably used. ..

(Citric acid and lactic acid)
The sparkling beverage of the present invention contains citric acid and lactic acid. By using citric acid and lactic acid in combination, a refreshing sourness and a body feeling can be given to the carbonated beverage as compared with the case where only one of them is blended.

The carbonated beverage of the present invention may contain acids other than citric acid and lactic acid (organic acids such as citric acid, tartaric acid and acetic acid, phosphoric acid), but the carbonated beverage of the present invention is preferably citric acid. Contains no acids other than acids and lactic acids.

The form of citric acid blended in the carbonated beverage of the present invention is not particularly limited as long as it is usually blended in foods and drinks, and examples thereof include anhydrous citric acid and fruit juice.

The form of lactic acid blended in the carbonated beverage of the present invention is not particularly limited as long as it is usually blended in foods and drinks, and examples thereof include L-form or D-form lactic acid and fermented milk.

(Citric acid acidity)
The content of each acid contained in the sparkling beverage of the present invention is specified as the citric acidity. In the present invention, the "citric acid acidity" means a value (unit:%) obtained by converting the amount of acid contained in a beverage as an equivalent amount of citric acid. The citric acidity is specified by the method shown in the examples.

The citric acidity of the carbonated beverage of the present invention is 0.15% or more and 0.45% or less. By adjusting the citric acidity of the sparkling beverage within this range, it is possible to prevent the taste (fineness of foam and stimulating feeling of carbonic acid) peculiar to the sparkling beverage from being impaired even if the non-fat milk solid content is blended. it can.

The lower limit of the citric acid acidity of the carbonated beverage of the present invention is preferably 0.20% or more, more preferably 0.26%, from the viewpoint that it is easy to enhance the stimulating feeling of carbonic acid without impairing the mellowness and fineness of foam. That is all. The upper limit of the citric acidity of the carbonated beverage of the present invention is preferably 0.40% or less, more preferably 0.35% or less, from the viewpoint of not easily impairing the mellowness.

The citric acidity of the carbonated beverage of the present invention can be adjusted within the above range by adjusting the amount of acid to be blended.

In the present invention, good mellowness, fineness of foam, and the like can be realized by adjusting the ratio of the acidity derived from each acid to the citric acidity of the carbonated beverage. More specifically, the citric acid-derived citric acidity (hereinafter, also simply referred to as "citric acid-derived citric acidity") in the citric acidity of the carbonated beverage is derived from lactic acid in the citric acidity of the carbonated beverage. By adjusting the citric acidity (hereinafter, also simply referred to as "lactic acid-derived citric acidity") to be equal to or higher than that of citric acid, better mellowness and fineness of bubbles can be realized.

Citric acid-derived citric acid acidity corresponds to the amount of citric acid in a beverage (calculated from a quantitative analysis or a prescribed amount). The lactic acid-derived citric acid acidity is calculated by multiplying the amount of lactic acid in the beverage (calculated from the quantitative analysis or the prescribed amount) by 0.71.

In the carbonated beverage of the present invention, the lower limit of the citric acid acidity derived from citric acid is preferably 20% or more, more preferably 40% or more, still more preferably 60% or more, still more preferably 60% or more, based on the citric acid acidity of the carbonated beverage. It is 80% or more, more preferably 90% or more. The upper limit of the citric acid acidity derived from citric acid is preferably 99.5% or less, more preferably 99% or less, and more preferably 95% or less with respect to the citric acid acidity of the carbonated beverage.

In the carbonated beverage of the present invention, the lower limit of the citric acidity derived from lactic acid is preferably 0.5% or more, more preferably 1.0% or more, still more preferably 1.0% or more, based on the citric acid acidity of the carbonated beverage. It is 5.0% or more. The upper limit of the citric acidity derived from lactic acid is preferably 80% or less, more preferably 60% or less, still more preferably 40% or less, still more preferably 20% or less, still more preferably 10 with respect to the citric acid acidity of the carbonated beverage. % Or less.

The ratio of lactic acid-derived citric acid acidity to citric acid-derived citric acid acidity (lactic acid-derived citric acid acidity / citric acid-derived citric acid acidity) is preferably 1/199 to 50/50, more preferably 1/99 to 20/50. It is 80.

(PH)
The pH of the carbonated beverage of the present invention is 3.2 or more and 4.0 or less. By adjusting the pH of the carbonated beverage to this range, a carbonated beverage having a good carbonic acid stimulus can be obtained. The lower limit of pH is preferably 3.4 or higher, more preferably 3.6 or higher. The upper limit of pH is preferably 3.9.

The pH of the sparkling beverage is specified by the method shown in the Examples.

(Carbon dioxide pressure)
The carbon dioxide gas volume of the carbonated beverage of the present invention is 2.0 gas capacity or more and 3.5 gas capacity or less. By adjusting the carbon dioxide gas pressure of the carbonated beverage within this range, the beverage is sufficiently imparted with a taste peculiar to carbonic acid. As a method for press-fitting carbon dioxide gas, a known method can be used. In addition, the gas volume in the carbonated beverage can be measured by a known method. For example, it can be measured using a commercially available measuring device (gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry).

Further, in the present invention, the carbon dioxide gas volume (carbon dioxide gas capacity) refers to the ratio of the volume of carbon dioxide gas dissolved in the carbonated beverage to the volume of the entire carbonated beverage at 1 atm and 20 ° C.

The lower limit of the carbon dioxide gas volume is preferably 2.4 gas capacity or more from the viewpoint that a good carbon dioxide feeling can be easily obtained. The upper limit of the carbon dioxide gas volume is preferably 3.0 gas capacity or less, more preferably 2.7 gas capacity or less, from the viewpoint that the mellowness is not easily impaired.

(Other ingredients)
The carbonated beverage of the present invention may be appropriately blended with other raw materials and additives usually used in general beverages as long as the effects of the present invention are not impaired. The blending amount can be appropriately set according to the effect to be obtained.

Ingredients that can be blended in the carbonated beverage of the present invention include the following; solvents (water, alcohol, etc.), sugars (high fructose corn syrup, high fructose corn syrup, sucrose, sugar, fructose, glucose, lactose). , Monosaccharides and disaccharides such as maltose), sugar alcohols (oligosaccharides, erythritol, martitol, etc.), high fructose corn syrup (fructose corn syrup, etc.) ), Fruit juice (lemon, orange, grape, apple, peach, etc.), vegetable juice, emulsifier (sucrose fatty acid ester, lecithin, etc.), thickening stabilizer (soy polysaccharide, pectin, carrageenan, gellan gum, xanthan gum, guar gum, etc.) , Antioxidants (tocopherol, cysteine hydrochloride, etc.), pigments (carotinoid pigments, anthocyanin pigments, caramel pigments, various synthetic colorants, etc.), fragrances (narindine, etc.), preservatives, preservatives, fungicides, vitamins (vitamins) A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin E, etc.), minerals (potassium, calcium, magnesium, etc.), dietary fiber, etc.

Of the above components, high fructose corn syrup and high-sweetness sweeteners are preferable because they can easily impart sweetness without impairing the flavor and carbonation of the carbonated beverage. Of the above components, sucrose is preferably not contained because the flavor becomes heavy and the feeling of carbonation may be impaired when blended in a carbonated beverage.

<Characteristics of the carbonated beverage of the present invention>
The sparkling beverage of the present invention has good mellowness, fine foam, and a stimulating feeling of carbonic acid. The mellowness of the carbonated beverage, the fineness of the foam, and the stimulating feeling of carbonic acid are evaluated by the methods shown in the examples.

The carbonated beverage of the present invention can suppress deterioration of aroma, deterioration of flavor, and discoloration (browning, fading) after storage (for example, storage at 55 ° C. for 6 days).

<Manufacturing method of carbonated beverage of the present invention>
The carbonated beverage of the present invention can be produced using any conditions and methods adopted in the production of beverages. For example, the carbonated beverage of the present invention can be obtained by preparing an aqueous solution containing the above components and filling the container with carbon dioxide gas. Therefore, the sparkling beverage of the present invention is usually prepared as a packaged sparkling beverage.

Hereinafter, the present invention will be described based on examples, but the present invention is not limited to these examples.

An aqueous solution (200 g) having the compositions shown in Tables 1 and 2 was prepared. Each of the obtained aqueous solutions was filled in a 200 ml can so that the carbon dioxide gas volume had the gas volume shown in Tables 3 and 4, and a bottled carbonated beverage was obtained. The unit of the numerical values in Tables 1 and 2 is "mass%".

The following measurements and evaluations were carried out on the obtained packaged carbonated beverage. The results are shown in Tables 3 and 4.

(Non-fat milk solids)
The content of non-fat milk solids corresponds to the content of "skimmed milk powder" among the components blended in the carbonated beverage.

(PH)
The beverage was adjusted to 20 ° C. and then measured with a pH meter.

(Citric acid acidity)
The citric acidity of the entire sparkling beverage was measured by the following method (titration method).
The acidity of citric acid was determined by titrating with a phenolphthalein indicator and sodium hydroxide according to the following procedure.
(1) Accurately weigh 5 to 15 g of a beverage in a 200 mL Erlenmeyer flask and dilute it to about 50 mL with water.
(2) Add a few drops of 1% phenolphthalein indicator to the diluted beverage and stir.
(3) While stirring the diluted beverage solution in the Erlenmeyer flask with a magnetic stirrer, 0.1 M sodium hydroxide contained in a 25 mL volume burette is added dropwise to the beverage solution to carry out a titration test. The titration test ends at the point where the color of the beverage solution in the Erlenmeyer flask remains red for 30 seconds.
(4) The value of citric acid acidity (%) is calculated by the following formula based on the result of the titration test.
Citric acid acidity (%) = A × f × (100 / W) × 0.0064 Equation (1)
[In (Formula 1), A is the titer (mL) of the 0.1 M sodium hydroxide solution, f is the titer of the 0.1 M sodium hydroxide solution, and W is the mass (g) of the beverage sample. Is shown. Further, the value "0.0064" multiplied in the formula (1) refers to the mass (g) of anhydrous citric acid corresponding to 1 mL of 0.1 M sodium hydroxide solution. ]
In the titration test, a hydrogen ion densitometer may be used instead of the phenolphthalein indicator. In this case, the end point of the titration test is when the pH of the beverage solution in the Erlenmeyer flask reaches 8.1.

In addition, in Tables 3 and 4, the section of "citric acid acidity" shows the citric acid acidity of the whole carbonated beverage. The "acidity ratio" indicates the ratio of the citric acid acidity derived from lactic acid or the citric acid acidity derived from citric acid to the total of the citric acid acidity derived from lactic acid and the citric acid acidity derived from citric acid.

The acidity of citric acid derived from each acid (citric acid, lactic acid) in the carbonated beverage was specified from the prescribed amount.

(sugar content)
Using a sugar refractometer (trade name "Digital Refractometer Rx-5000", manufactured by ATAGO), the reading at a temperature of 20 ° C. was measured as the sugar content (unit:%) of the carbonated beverage.

(sensory evaluation)
Each carbonated beverage was evaluated by six panelists based on the following criteria, and the average value of the evaluation points given by each panel was calculated.

(Mellowness, fineness of bubbles, stimulating feeling of carbonic acid)
0 points: not felt at all 2 points: slightly felt 4 points: slightly felt 6 points: clearly felt 8 points: quite felt

(Flavor)
0 points: bad 2 points: slightly bad 4 points: neither can be said 6 points: slightly good 8 points: good

(Comprehensive evaluation)
◎: The evaluation results of mellowness, fineness of foam, and stimulus of carbonic acid are all 6 points or more. ○: Evaluation results of mellowness, fineness of foam, and stimulus of carbonic acid are all over 4 points. However, it does not meet the criteria of ◎. ×: 1 or more of the evaluation results of mellowness, fineness of bubbles, and stimulus of carbonic acid is 4 points or less.

In all the examples, the mellowness, the fineness of the foam, and the stimulating feeling of carbonic acid were all good.

From the comparison between Example 1 and Example 7, when the citric acid acidity is relatively increased within the range specified in the present invention, the stimulus feeling of carbonic acid can be enhanced without impairing the mellowness and the fineness of the foam. I understood.

From the comparison between Example 5 and Example 8 and the like, it is easier to improve the mellowness and the fineness of the foam when the ratio of the citric acidity derived from lactic acid to the citric acidity derived from citric acid is relatively small. all right.

On the other hand, as shown in the comparative example, the carbonated beverage that does not meet any of the requirements in the present invention was inferior in any or all of the mellowness, the fineness of the foam, and the stimulating feeling of carbonic acid.

From the comparison between Example 1 and the like and Comparative Example 1, it was found that the combined use of citric acid and lactic acid can improve not only the mellowness, the fineness of the foam, and the stimulating feeling of carbonic acid, but also the flavor. ..

(Accelerated deterioration test)
Table 5 shows the results of a test in which the carbonated beverages of Example 1 and Comparative Example 1 were stored at 55 ° C. for 6 days, respectively. In the table, (S) shows before the storage test, (P) shows after the storage test stored at 55 ° C. for 6 days, and the smaller the value, the more the aroma deterioration, flavor deterioration, and discoloration (browning, fading). Indicates that it is large.

As a result, the carbonated beverage of Example 1 tended to suppress deterioration of aroma, deterioration of flavor, and discoloration (browning, fading). On the other hand, the carbonated beverage of Comparative Example 1 tended to have a large deterioration of aroma, deterioration of flavor, and discoloration (browning, fading).

Claims (4)

A carbonated beverage containing non-fat milk solids, citric acid, and lactic acid.
The content of the non-fat milk solid content with respect to the carbonated beverage is 1.0% by mass or more and 3.0% by mass or less.
The citric acidity of the carbonated beverage is 0.15% or more and 0.45% or less.
The pH of the carbonated beverage is 3.2 or more and 4.0 or less, and
The carbon dioxide gas volume of the carbonated beverage is 2.0 gas capacity or more and 3.5 gas capacity or less.
Carbonated drinks. The carbonated beverage according to claim 1, wherein the ratio of the citric acid acidity derived from the citric acid to the citric acid acidity of the carbonated beverage is 20% or more. The carbonated beverage according to claim 1 or 2, wherein the ratio of the citric acidity derived from lactic acid to the citric acidity of the carbonated beverage is 0.5% or more. The carbonated beverage according to any one of claims 1 to 3, wherein the ratio of the citric acidity derived from lactic acid to the citric acid acidity derived from citric acid is 1/199 to 50/50.