JP2020167942A - Sugarless carbonated beverage with citrus flavor - Google Patents
Sugarless carbonated beverage with citrus flavor Download PDFInfo
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- JP2020167942A JP2020167942A JP2019070453A JP2019070453A JP2020167942A JP 2020167942 A JP2020167942 A JP 2020167942A JP 2019070453 A JP2019070453 A JP 2019070453A JP 2019070453 A JP2019070453 A JP 2019070453A JP 2020167942 A JP2020167942 A JP 2020167942A
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- 235000014171 carbonated beverage Nutrition 0.000 title claims abstract description 117
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 64
- 235000019634 flavors Nutrition 0.000 title claims abstract description 64
- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 43
- 241000207199 Citrus Species 0.000 title claims abstract description 36
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 134
- KSMVZQYAVGTKIV-UHFFFAOYSA-N decanal Chemical compound CCCCCCCCCC=O KSMVZQYAVGTKIV-UHFFFAOYSA-N 0.000 claims abstract description 106
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 67
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 67
- 235000019629 palatability Nutrition 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims description 26
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 claims description 22
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 claims description 20
- 229940043350 citral Drugs 0.000 claims description 18
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000248349 Citrus limon Species 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000011156 evaluation Methods 0.000 description 59
- 239000007789 gas Substances 0.000 description 51
- 235000013361 beverage Nutrition 0.000 description 48
- 239000003651 drinking water Substances 0.000 description 25
- 235000020188 drinking water Nutrition 0.000 description 25
- 235000019640 taste Nutrition 0.000 description 17
- 206010013911 Dysgeusia Diseases 0.000 description 14
- 238000012360 testing method Methods 0.000 description 12
- 239000000203 mixture Substances 0.000 description 11
- 235000019658 bitter taste Nutrition 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 230000035807 sensation Effects 0.000 description 6
- 235000019615 sensations Nutrition 0.000 description 6
- 238000011282 treatment Methods 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 238000002470 solid-phase micro-extraction Methods 0.000 description 5
- 244000223014 Syzygium aromaticum Species 0.000 description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 4
- 238000011276 addition treatment Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 3
- -1 aliphatic aldehyde Chemical class 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000008369 fruit flavor Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 2
- 244000018436 Coriandrum sativum Species 0.000 description 2
- 235000002787 Coriandrum sativum Nutrition 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 244000270834 Myristica fragrans Species 0.000 description 2
- 235000009421 Myristica fragrans Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000015140 cultured milk Nutrition 0.000 description 2
- 238000007872 degassing Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000001702 nutmeg Substances 0.000 description 2
- 239000007968 orange flavor Substances 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- WQNHWIYLCRZRLR-UHFFFAOYSA-N 2-(3-hydroxy-2,5-dioxooxolan-3-yl)acetic acid Chemical compound OC(=O)CC1(O)CC(=O)OC1=O WQNHWIYLCRZRLR-UHFFFAOYSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 241000951471 Citrus junos Species 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 241000134874 Geraniales Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229960004543 anhydrous citric acid Drugs 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 239000007958 cherry flavor Substances 0.000 description 1
- WTEVQBCEXWBHNA-YFHOEESVSA-N citral B Natural products CC(C)=CCC\C(C)=C/C=O WTEVQBCEXWBHNA-YFHOEESVSA-N 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000002349 well water Substances 0.000 description 1
- 235000020681 well water Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
Description
本発明は、柑橘風味の炭酸飲料に関し、特に糖類を実質的に含有しない炭酸飲料(無糖炭酸飲料)に関する。 The present invention relates to a citrus-flavored sparkling beverage, and more particularly to a carbonated beverage (sugar-free carbonated beverage) that contains substantially no sugar.
炭酸飲料は、飲料に二酸化炭素(炭酸ガス)を溶存させた飲料であり、飲用時には溶存している炭酸ガスが発泡し、刺激感や爽快感を感じさせる。この特徴から、炭酸飲料は、嗜好性の高い飲料として広く認知されている。 A sparkling beverage is a beverage in which carbon dioxide (carbon dioxide gas) is dissolved in the beverage, and the dissolved carbon dioxide gas foams during drinking, giving a feeling of irritation and exhilaration. Due to this characteristic, carbonated beverages are widely recognized as highly palatable beverages.
近年は、健康志向の高まりから、糖類を含まない無糖炭酸飲料が販売されている。一般的には、糖類を含まない無糖炭酸飲料は、炭酸水とも称されている。 In recent years, sugar-free carbonated beverages that do not contain sugar have been sold due to growing health consciousness. Generally, sugar-free carbonated beverages that do not contain sugar are also referred to as carbonated water.
炭酸水のような無糖炭酸飲料の中には、果実を想起させる味や香りの果実風味の無糖炭酸飲料があり、その中でも柑橘風味の無糖炭酸飲料(以下、「柑橘無糖炭酸飲料」)が好まれる傾向にある。柑橘無糖炭酸飲料は、例えば、特許文献1に記載されている。 Among sugar-free carbonated drinks such as carbonated water, there are fruit-flavored sugar-free carbonated drinks with a taste and aroma reminiscent of fruits. Among them, citrus-flavored sugar-free carbonated drinks (hereinafter, "citrus sugar-free carbonated drinks") ") Tends to be preferred. A citrus-free carbonated beverage is described in, for example, Patent Document 1.
本発明は、デカナールを含有する柑橘風味の無糖炭酸飲料において、嗜好性(おいしさ)を向上できる新規な技術を提供することを目的とする。 An object of the present invention is to provide a novel technique capable of improving the palatability (deliciousness) of a citrus-flavored sugar-free carbonated beverage containing decanal.
本発明の要旨は以下のとおりである。
[1]デカナールを0.05ppm以上含み、炭酸ガスボリュームが3.5vol以上である柑橘風味の無糖炭酸飲料。
[2]前記柑橘風味がレモン風味である[1]に記載の無糖炭酸飲料。
[3]シトラールを0.5ppm以上含む[1]又は[2]に記載の無糖炭酸飲料。
[4]柑橘風味の無糖炭酸飲料において、デカナールをその濃度が0.05ppm以上となるようにして含有させ、且つ、炭酸ガスボリュームを3.5vol以上に調整することを含む嗜好性向上方法。
The gist of the present invention is as follows.
[1] A citrus-flavored sugar-free carbonated beverage containing 0.05 ppm or more of decanal and having a carbon dioxide gas volume of 3.5 vol or more.
[2] The sugar-free carbonated beverage according to [1], wherein the citrus flavor is a lemon flavor.
[3] The sugar-free carbonated beverage according to [1] or [2], which contains 0.5 ppm or more of citral.
[4] A method for improving palatability, which comprises containing decanal in a citrus-flavored sugar-free carbonated beverage so that its concentration is 0.05 ppm or more, and adjusting the carbon dioxide gas volume to 3.5 vol or more.
本発明によれば、デカナールを含有する柑橘風味の無糖炭酸飲料において、嗜好性(おいしさ)を向上できる新規な技術を提供することができる。 According to the present invention, it is possible to provide a novel technique capable of improving the palatability (deliciousness) of a citrus-flavored sugar-free carbonated beverage containing decanal.
まず、本発明を完成するに至った経緯を説明する。 First, the process leading to the completion of the present invention will be described.
無糖炭酸飲料において、柑橘風味を付与するには、香料を使用することが一般的である。しかしながら、香料により柑橘風味を付与した従来の無糖炭酸飲料では、柑橘果実の果皮に特有の風味が再現されにくく、飲用者がピール感を感じにくいという問題があった。なお、ピール感とは、飲料を飲んだときに柑橘果実の果皮に特有の風味を想起する感覚を指し、ピール感が高まると、柑橘果実の果皮に特有の風味をより強く感じることができる。 In sugar-free carbonated beverages, it is common to use flavors to impart a citrus flavor. However, the conventional sugar-free sparkling beverage in which the citrus flavor is imparted by a flavor has a problem that the flavor peculiar to the peel of the citrus fruit is difficult to be reproduced and the drinker does not feel a peeling feeling. The peeling sensation refers to a sensation that recalls the flavor peculiar to the citrus fruit peel when the beverage is drunk, and when the peeling sensation is enhanced, the flavor peculiar to the citrus fruit peel can be felt more strongly.
本発明者は、柑橘風味の無糖炭酸飲料(以下、「柑橘無糖炭酸飲料」ともいう)のピール感を高めるため、鋭意検討した。その結果、デカナールを無糖炭酸飲料に含有することで、柑橘風味を付与できるとともに、ピール感が高まることを見出した。しかしながら、無糖炭酸飲料にデカナールを含有すると、ピール感は高まる一方で、デカナールに由来する油っぽい香りや人工的な香りが際立ち、十分な嗜好性が得られなかった。なお、以下の説明では、油っぽい香りが感じられることを油っぽさといい、人工的な香りが感じられることを人工感ともいう。 The present inventor has diligently studied in order to enhance the peeling feeling of a citrus-flavored sugar-free sparkling beverage (hereinafter, also referred to as "citrus sugar-free sparkling beverage"). As a result, it was found that the inclusion of decanal in a sugar-free carbonated beverage can impart a citrus flavor and enhance the peeling feeling. However, when decanal is contained in the sugar-free carbonated beverage, the peeling feeling is enhanced, while the oily aroma and artificial aroma derived from decanal are conspicuous, and sufficient palatability cannot be obtained. In the following description, the feeling of oily scent is called oily, and the feeling of artificial scent is also called artificial feeling.
そこで、本発明者は、柑橘無糖炭酸飲料に含有できる成分に着目し、これらの成分により、デカナールに由来する油っぽさや人工感を抑制することを考えた。柑橘無糖炭酸飲料に含有できる成分の一つである炭酸ガスは、飲用時に発泡するため、香りをさらに際立たせることのある成分である。しかしながら、本発明者は、このような特徴を有する炭酸ガスであっても、デカナールに由来する油っぽさや人工感については抑制できるのではないかと考えて検討を進めた。その結果、柑橘無糖炭酸飲料における炭酸ガスボリュームを所定量以上とすることで、ピール感を高められるとともに、デカナールに由来する油っぽさや人工感が抑制できることを見出し、本発明を完成するに至った。 Therefore, the present inventor paid attention to the components that can be contained in the citrus sugar-free carbonated beverage, and considered that these components suppress the oiliness and artificial feeling derived from decanal. Carbon dioxide gas, which is one of the components that can be contained in citrus sugar-free carbonated beverages, foams during drinking, and is therefore a component that may further enhance the aroma. However, the present inventor has proceeded with the study considering that even carbon dioxide gas having such characteristics can suppress the oiliness and artificial feeling derived from decanal. As a result, it was found that by increasing the carbon dioxide volume in the citrus sugar-free carbonated beverage to a predetermined amount or more, the peeling feeling can be enhanced and the oiliness and artificial feeling derived from decanal can be suppressed, and the present invention is completed. I arrived.
以下、本発明の一実施形態について説明する。 Hereinafter, an embodiment of the present invention will be described.
本実施形態は、デカナールを0.05ppm以上含み、炭酸ガスボリュームが3.5vol以上である柑橘風味の無糖炭酸飲料に関する。 The present embodiment relates to a citrus-flavored sugar-free carbonated beverage containing 0.05 ppm or more of decanal and having a carbon dioxide gas volume of 3.5 vol or more.
本明細書において、炭酸飲料とは、飲料水に二酸化炭素(炭酸ガス)が溶存している飲料を指す。二酸化炭素が溶存する飲料水(原料水)は、飲用に適した水であればよく、例えば、イオン交換水、ろ過水、水道水、井水等が挙げられる。 In the present specification, the carbonated beverage refers to a beverage in which carbon dioxide (carbon dioxide gas) is dissolved in drinking water. The drinking water (raw material water) in which carbon dioxide is dissolved may be any water suitable for drinking, and examples thereof include ion-exchanged water, filtered water, tap water, and well water.
また、本明細書において、無糖炭酸飲料とは、実質的に糖類を非含有である炭酸飲料を指し、一般的には、炭酸水とも称されている。健康増進法に基づく栄養表示基準においては、飲料100mlあたり0.5g未満であれば無糖と表示することができる。本明細書においても当該規定と同様に、糖類の含有量が100mlあたり0.5g未満を無糖炭酸飲料という。好ましい無糖炭酸飲料は、飲料100mLあたり糖類の含有量が0.0gである。 Further, in the present specification, the sugar-free carbonated beverage refers to a carbonated beverage which is substantially free of sugar, and is generally also referred to as carbonated water. According to the nutrition labeling standard based on the Health Promotion Law, if it is less than 0.5 g per 100 ml of beverage, it can be labeled as sugar-free. In the present specification as well, a sugar-free carbonated beverage having a sugar content of less than 0.5 g per 100 ml is referred to as a sugar-free carbonated beverage. A preferred sugar-free carbonated beverage has a sugar content of 0.0 g per 100 mL of beverage.
なお、糖類とは、果糖ぶどう糖液糖や砂糖などの単糖類および二糖類を指す。特に限定されるものではないが、本実施形態の柑橘無糖炭酸飲料は、糖類以外の甘味料、例えばアスパルテームなどの高甘味度甘味料についても含有しないことが好ましい。 The sugar refers to monosaccharides and disaccharides such as fructose-glucose liquid sugar and sugar. Although not particularly limited, it is preferable that the citrus-free carbonated beverage of the present embodiment does not contain a sweetener other than sugar, for example, a high-sweetness sweetener such as aspartame.
また、本明細書において、柑橘風味の無糖炭酸飲料とは、柑橘果実を想起させる風味の無糖炭酸飲料を指す。特に限定されるものではないが、本実施形態の柑橘無糖炭酸飲料は、柑橘風味とは異なる他の風味(以下、「他の風味」ともいう)を有していないことが好ましい。柑橘風味とは異なる他の風味としては、例えば、スパイス風味、乳風味、柑橘果実以外の果実の風味(以下、単に「果実風味」ともいう)等を挙げることができる。 Further, in the present specification, the citrus-flavored sugar-free carbonated beverage refers to a sugar-free carbonated beverage having a flavor reminiscent of citrus fruits. Although not particularly limited, it is preferable that the citrus-free carbonated beverage of the present embodiment does not have another flavor (hereinafter, also referred to as “other flavor”) different from the citrus flavor. Examples of other flavors different from the citrus flavor include spice flavor, milk flavor, fruit flavor other than citrus fruit (hereinafter, also simply referred to as “fruit flavor”) and the like.
上述したスパイス風味は、スパイスを想起させる風味であり、例えば、シナモンを想起させるシナモン風味や、ナツメグを想起させるナツメグ風味や、ジンジャーを想起させるジンジャー風味や、コリアンダーを想起させるコリアンダー風味や、ハーブを想起させるハーブ風味や、カッシャを想起させるカッシャ風味や、クローブを想起させるクローブ風味を挙げることができる。また、上述した乳風味は、乳を想起させる風味であり、例えば、生乳を想起させる生乳風味や、発酵乳を想起させる発酵乳風味を挙げることができる。また、上述した果実風味は、柑橘果実以外の果実を想起させる風味であり、例えば、パイナップルを想起させるパイナップル風味や、チェリーを想起させるチェリー風味を挙げることができる。柑橘風味に加えて他の風味を有する飲料は、例えば、コーラ風味、ヨーグルト風味、エナジードリンク風味等の風味を示すことがあるが、本実施形態の柑橘無糖炭酸飲料は、このような風味を示さないことが好ましい。 The spice flavor described above is a flavor reminiscent of spices, for example, cinnamon flavor reminiscent of cinnamon, nutmeg flavor reminiscent of nutmeg, ginger flavor reminiscent of ginger, coriander flavor reminiscent of coriander, and herbs. Herbal flavors reminiscent of herbs, clove flavors reminiscent of cloves, and clove flavors reminiscent of cloves can be mentioned. Further, the above-mentioned milk flavor is a flavor reminiscent of milk, and examples thereof include a raw milk flavor reminiscent of raw milk and a fermented milk flavor reminiscent of fermented milk. Further, the above-mentioned fruit flavor is a flavor reminiscent of fruits other than citrus fruits, and examples thereof include a pineapple flavor reminiscent of pineapple and a cherry flavor reminiscent of cherry. Beverages having other flavors in addition to the citrus flavor may exhibit flavors such as cola flavor, yogurt flavor, energy drink flavor, etc., and the citrus sugar-free carbonated beverage of the present embodiment has such a flavor. It is preferable not to show it.
本実施形態の柑橘無糖炭酸飲料は、デカナールを0.05ppm以上含む。デカナールは、分子式C10H20Oで表される化合物であり、脂肪族アルデヒドの一種である。デカナールの濃度は、0.05ppm以上であればよく、特に限定されるものではないが、嗜好性がさらに向上する観点から、0.05ppm以上0.6ppm以下であることが好ましく、0.05ppm以上0.5ppm以下であることがより好ましく、0.05ppm以上0.4ppm以下であることが特に好ましい。 The citrus-free carbonated beverage of the present embodiment contains 0.05 ppm or more of decanal. Decanal is a compound represented by the molecular formula C 10 H 20 O and is a kind of aliphatic aldehyde. The concentration of decanal may be 0.05 ppm or more, and is not particularly limited, but is preferably 0.05 ppm or more and 0.6 ppm or less, preferably 0.05 ppm or more, from the viewpoint of further improving palatability. It is more preferably 0.5 ppm or less, and particularly preferably 0.05 ppm or more and 0.4 ppm or less.
本実施形態の柑橘無糖炭酸飲料において、デカナールの濃度は、ガスクロマトグラフ質量分析計(GC/MS)を用いた固相マイクロ抽出法(SPME)法により定量することができる。具体的には、例えば、装置としてアジレント・テクノロジー社製、7890B GC/5977A MSDを用いることができ、以下に示すような条件で行うことができる。 In the citrus sugar-free carbonated beverage of the present embodiment, the concentration of decanal can be quantified by the solid phase microextraction method (SPME) method using a gas chromatograph mass spectrometer (GC / MS). Specifically, for example, a 7890B GC / 5977A MSD manufactured by Agilent Technologies, Inc. can be used, and the operation can be performed under the following conditions.
定量には絶対検量線法を用いることができる。例えば、測定サンプルについて3サンプルずつ準備し、その定量結果の平均値を測定結果とすることができる。準備した測定サンプルを含む20mLバイアル瓶を、70℃で10分間の加熱処理を施した後、当該バイアル瓶の気相部分にSUPELCO社製のSPMEファイバー(DVB/CAR/PDMS)を挿入し、5分間揮発成分を捕集する。このSPMEファイバーをGC/MSに設置し、300秒間焼成することにより、捕集した揮発成分を脱離することができる。 The absolute calibration curve method can be used for quantification. For example, three samples can be prepared for each measurement sample, and the average value of the quantitative results can be used as the measurement result. A 20 mL vial containing the prepared measurement sample is heat-treated at 70 ° C. for 10 minutes, and then SPME fiber (DVB / CAR / PDMS) manufactured by SUPELCO is inserted into the gas phase portion of the vial, and 5 Collect volatile components for minutes. By installing this SPME fiber in GC / MS and firing it for 300 seconds, the collected volatile components can be desorbed.
GC/MSの分析条件は以下の通りである。
カラム:アジレント・テクノロジー社製、DB−WAX UI 0.25mm×30m×0.25μm
オーブン温度:40℃で5分、その後5℃/分で240℃まで昇温。
キャリアガス:ヘリウム
注入口温度:240℃
注入方法:スプリットレス
The analysis conditions for GC / MS are as follows.
Column: DB-WAX UI 0.25 mm x 30 m x 0.25 μm manufactured by Agilent Technologies
Oven temperature: 40 ° C for 5 minutes, then 5 ° C / min to 240 ° C.
Carrier gas: Helium inlet temperature: 240 ° C
Injection method: splitless
本実施形態の柑橘無糖炭酸飲料は、炭酸ガスボリュームが3.5vol以上である。炭酸ガスボリュームの上限は、特に限定されるものではないが、飲料として適した炭酸ガスボリュームとする観点から、5.5vol以下であることが好ましい。 The citrus sugar-free carbonated beverage of the present embodiment has a carbon dioxide gas volume of 3.5 vol or more. The upper limit of the carbon dioxide gas volume is not particularly limited, but is preferably 5.5 vol or less from the viewpoint of obtaining a carbon dioxide gas volume suitable for a beverage.
本明細書において、炭酸ガスボリューム[vol]とは、1気圧、0℃における、炭酸飲料の体積に対する、炭酸飲料中に溶解している炭酸ガスの体積の比を指す。炭酸ガスボリュームは、例えば、市販の測定器(京都電子工業製ガスボリューム測定装置GVA−500A)を用いて測定することができる。より具体的には、試料を20℃とした後、ガス内圧力計を取り付け、一度活栓を開いてガス抜き(スニフト)操作を行い、直ちに活栓を閉じてから激しく振とうし、圧力が一定になった時の値から算出することで得ることができる。 In the present specification, the carbon dioxide volume [vol] refers to the ratio of the volume of carbon dioxide dissolved in the carbonated beverage to the volume of the carbonated beverage at 1 atm and 0 ° C. The carbon dioxide gas volume can be measured using, for example, a commercially available measuring instrument (gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd.). More specifically, after the sample is set to 20 ° C, an in-gas pressure gauge is attached, the stopcock is opened once to perform a degassing (snift) operation, the stopcock is closed immediately, and then violently shaken to keep the pressure constant. It can be obtained by calculating from the value at the time of becoming.
本実施形態の柑橘無糖炭酸飲料は、シトラールを0.5ppm以上含んでいることが好ましい。シトラールは、分子式C10H16Oで表される化合物であり、一般には精油に含まれる芳香成分の一つとして知られている。シトラールは、ゲラニアールとネラール(立体異性体)という化合物として存在しており、これらの割合等は特に限定されない。 The citrus-free carbonated beverage of the present embodiment preferably contains 0.5 ppm or more of citral. Citral is a compound represented by the molecular formula C 10 H 16 O, and is generally known as one of the aromatic components contained in essential oils. Citral exists as a compound of geranial and neral (stereoisomer), and the ratio of these is not particularly limited.
シトラールを0.5ppm以上含有する好ましい柑橘無糖炭酸飲料によれば、シトラールを含まない柑橘無糖炭酸飲料や、シトラールの濃度が0.5ppm未満である柑橘無糖炭酸飲料と比較して、嗜好性をさらに向上できる。同様の理由から、より好ましいシトラールの濃度は、0.5ppm以上20ppm以下であり、特に好ましいシトラールの濃度は、3ppm以上15ppm以下であり、最も好ましいシトラールの濃度は、5ppm以上10ppm以下である。 According to a preferred citral-free carbonated beverage containing 0.5 ppm or more of citral, the preference is compared to a citral-free citral-free carbonated beverage or a citral-free carbonated beverage having a citral concentration of less than 0.5 ppm. The sex can be further improved. For the same reason, the more preferable concentration of citral is 0.5 ppm or more and 20 ppm or less, the particularly preferable concentration of citral is 3 ppm or more and 15 ppm or less, and the most preferable concentration of citral is 5 ppm or more and 10 ppm or less.
なお、柑橘無糖炭酸飲料中のシトラールの濃度は、柑橘無糖炭酸飲料中のデカナールの濃度と同様に、ガスクロマトグラフ質量分析計を用いた固相マイクロ抽出法により定量することができる。具体的な測定条件は、上述しているため、詳細な説明は省略する。 The concentration of citral in the citrus-free carbonated beverage can be quantified by a solid-phase microextraction method using a gas chromatograph mass spectrometer, similarly to the concentration of decanal in the citrus-free carbonated beverage. Since the specific measurement conditions are described above, detailed description thereof will be omitted.
本実施形態の柑橘無糖炭酸飲料は、二酸化炭素(炭酸ガス)及びデカナールに加えて、本発明の目的を達成することができる範囲内において、二酸化炭素(炭酸ガス)及びデカナールとは異なる他の成分(以下、単に「他の成分」ともいう)を含んでもよい。このような他の成分としては、消泡剤、酸味料、炭酸水素ナトリウムやクエン酸ナトリウムやリン酸ナトリウムや塩化ナトリウムなどのナトリウム塩、硫酸マグネシウムなどのマグネシウム塩、リン酸カリウムなどのカリウム塩、塩化カルシウムなどのカルシウム塩、香料、pH調整剤、保存料、抗酸化剤、甘味料、アミノ酸、機能性素材(難消化性デキストリン等の水溶性食物繊維、乳酸菌など)などを挙げることができる。 In addition to carbon dioxide (carbon dioxide) and decanal, the citrus-free carbonated beverage of the present embodiment is different from carbon dioxide (carbon dioxide) and decanal to the extent that the object of the present invention can be achieved. Ingredients (hereinafter, also simply referred to as “other ingredients”) may be included. Other such components include antifoaming agents, acidulants, sodium salts such as sodium hydrogen carbonate, sodium citrate, sodium phosphate and sodium chloride, magnesium salts such as magnesium sulfate, and potassium salts such as potassium phosphate. Examples thereof include calcium salts such as calcium chloride, fragrances, pH adjusters, preservatives, antioxidants, sweeteners, amino acids, functional materials (water-soluble dietary fibers such as indigestible dextrin, lactic acid bacteria, etc.).
本実施形態の柑橘無糖炭酸飲料に含有し得る香料としては、例えば、該柑橘フレーバーを挙げることができる。柑橘フレーバーは、柑橘果実を想起させる風味を付与する香料である。本実施形態の柑橘無糖炭酸飲料に、デカナールに加えて柑橘フレーバーが含有されることで、柑橘風味をより強く感じることができる。柑橘フレーバーとしては、例えば、ライムフレーバー、オレンジフレーバー、レモンフレーバー、グレープフルーツフレーバー、スウィーティーフレーバー、みかんフレーバー、ゆずフレーバー、かぼすフレーバー、すだちフレーバーが挙げられる。嗜好性がさらに向上しやすくなる観点から、本実施形態の柑橘無糖炭酸飲料は、レモンフレーバーを含有するレモン風味の無糖炭酸飲料であることが好ましい。 Examples of the flavoring that can be contained in the citrus sugar-free carbonated beverage of the present embodiment include the citrus flavor. Citrus flavor is a flavor that imparts a flavor reminiscent of citrus fruits. When the citrus-free carbonated beverage of the present embodiment contains a citrus flavor in addition to decanal, the citrus flavor can be felt more strongly. Examples of the citrus flavor include lime flavor, orange flavor, lemon flavor, grapefruit flavor, sweetie flavor, mandarin orange flavor, yuzu flavor, kabosu flavor, and sudachi flavor. From the viewpoint of further improving the palatability, the citrus-free carbonated beverage of the present embodiment is preferably a lemon-flavored sugar-free carbonated beverage containing a lemon flavor.
また、本実施形態の柑橘無糖炭酸飲料の外観は、特に限定されるものではないが、無色透明などの透明とすることができる。本明細書において、透明とは720nmの吸光度が0.01以下である飲料をいう。また、無色透明とは、透けて見え、特定の色もなく、水と同様の外観である状態をいう。720nmの吸光度は、炭酸ガスを常法によって脱気した上、例えば、分光光度計を用い、光路長1cmとして測定することができる。 The appearance of the citrus-free carbonated beverage of the present embodiment is not particularly limited, but can be transparent such as colorless and transparent. In the present specification, transparent means a beverage having an absorbance at 720 nm of 0.01 or less. Further, colorless and transparent means a state in which it can be seen through, has no specific color, and has an appearance similar to that of water. The absorbance at 720 nm can be measured with an optical path length of 1 cm using, for example, a spectrophotometer after degassing carbon dioxide gas by a conventional method.
本実施形態の柑橘無糖炭酸飲料は、容器に封入された容器詰飲料とすることができる。柑橘無糖炭酸飲料を容器に封入する方法は、特に限定されず、例えば常法に従って行うことができる。柑橘無糖炭酸飲料を封入する容器は、公知のものを適宜選択して用いることができ、素材や形状などについて限定されるものではない。容器の具体例としては、例えば、ビン、PETボトル等のプラスチック容器、スチール缶やアルミニウム缶等の金属缶などが挙げられる。これらの容器は、透明や半透明とすることができる。 The citrus sugar-free carbonated beverage of the present embodiment can be a packaged beverage enclosed in a container. The method of enclosing the citrus sugar-free carbonated beverage in the container is not particularly limited, and can be carried out, for example, according to a conventional method. As the container for enclosing the citrus sugar-free carbonated beverage, a known container can be appropriately selected and used, and the material and shape are not limited. Specific examples of the container include plastic containers such as bottles and PET bottles, metal cans such as steel cans and aluminum cans, and the like. These containers can be transparent or translucent.
本実施形態の柑橘無糖炭酸飲料は、例えば、添加処理と溶存処理を含む製造方法により製造することができる。 The citrus-free carbonated beverage of the present embodiment can be produced, for example, by a production method including an addition treatment and a dissolved treatment.
添加処理は、柑橘無糖炭酸飲料に含有する各成分(炭酸ガスを除く)を添加(含有)する処理である。具体的には、添加処理では、柑橘無糖炭酸飲料中のデカナールの濃度が0.05ppm以上となる量のデカナールを、飲料水に添加する。なお、本実施形態の柑橘無糖炭酸飲料に他の成分を含有する場合、デカナールとともに、他の成分を飲料水に添加することができる。 The addition treatment is a treatment for adding (containing) each component (excluding carbon dioxide gas) contained in the citrus sugar-free carbonated beverage. Specifically, in the addition treatment, an amount of decanal having a concentration of decanal in the citrus sugar-free carbonated beverage of 0.05 ppm or more is added to the drinking water. When the citrus sugar-free carbonated beverage of the present embodiment contains other components, the other components can be added to the drinking water together with decanal.
他の成分を添加する場合において、他の成分とデカナールを飲料水に添加する順序は、特に限定されるものではなく、他の成分を添加した後に、デカナールを添加してもよく、デカナールを添加した後に、他の成分を添加してもよい。また、これらの成分を同時に添加してもよい。他の成分とデカナールを同時添加する場合、他の成分とデカナールを予め混合しておき、その混合物を飲料水に添加してもよい。 When other ingredients are added, the order in which the other ingredients and decanal are added to the drinking water is not particularly limited, and decanal may be added after the other ingredients are added, and decanal is added. After that, other components may be added. Moreover, you may add these components at the same time. When the other component and decanal are added at the same time, the other component and decanal may be mixed in advance and the mixture may be added to the drinking water.
溶存処理は、炭酸ガスボリュームが3.5vol以上となるように、溶存した炭酸ガスを含ませる処理である。具体的には、溶存処理では、添加処理が行われた飲料水(柑橘無糖炭酸飲料に含有する各成分を添加した飲料水)の炭酸ガスボリュームが3.5vol以上となるように、溶存した炭酸ガスを含ませる。 The dissolved treatment is a treatment in which the dissolved carbon dioxide gas is contained so that the carbon dioxide gas volume becomes 3.5 vol or more. Specifically, in the dissolved treatment, the added-treated drinking water (drinking water to which each component contained in the citrus sugar-free carbonated beverage was added) was dissolved so that the carbon dioxide gas volume was 3.5 vol or more. Soak in carbon dioxide.
溶存処理の方法は、特に限定されるものではなく、例えば、二酸化炭素を予め溶存させておいた飲料水を、添加処理が行われた飲料水に混合して、混合された飲料水の炭酸ガスボリュームを3.5vol以上とする方法(ポストミックス法)や、添加処理が行われた飲料水に二酸化炭素を噴き込んで溶存させ、その飲料水の炭酸ガスボリュームを3.5vol以上とする方法(プレミックス法)が挙げられる。 The method of the dissolution treatment is not particularly limited. For example, drinking water in which carbon dioxide is previously dissolved is mixed with the drinking water to which the addition treatment has been performed, and the carbon dioxide gas of the mixed drinking water is mixed. A method of increasing the volume to 3.5 vol or more (post-mix method) or a method of injecting carbon dioxide into the added drinking water to dissolve it and increasing the carbon dioxide gas volume of the drinking water to 3.5 vol or more ( Premix method) can be mentioned.
以上説明した、本実施形態の柑橘無糖炭酸飲料によれば、デカナールに由来する油っぽさや人工感を抑制することができ、嗜好性を向上することができる。 According to the citrus-free carbonated beverage of the present embodiment described above, the oiliness and artificial feeling derived from decanal can be suppressed, and the palatability can be improved.
また、本発明の一態様として、柑橘風味の無糖炭酸飲料において、デカナールをその濃度が0.05ppm以上となるようにして含有させ、且つ、炭酸ガスボリュームを3.5vol以上に調整することを含む嗜好性の向上方法を提供することができる。 Further, as one aspect of the present invention, in a citrus-flavored sugar-free carbonated beverage, decanal is contained so as to have a concentration of 0.05 ppm or more, and the carbon dioxide gas volume is adjusted to 3.5 vol or more. It is possible to provide a method for improving the palatability including.
以下の実施例により本発明を更に具体的に説明するが、本発明はこれらに限定されない。 The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.
[試験1(炭酸ガスボリュームの影響)]
飲料水に、ポストミックス法により炭酸ガスを溶存させ、参考例1の無糖炭酸飲料を得た。また、デカナールを0.2ppmの濃度で含有する飲料水に、ポストミックス法により炭酸ガスを溶存させ、炭酸ガスボリュームの異なる4種類の無糖炭酸飲料(比較例1及び実施例1〜3の無糖炭酸飲料)を得た。これらの無糖炭酸飲料のデカナール濃度及び炭酸ガスボリュームを、後述する表1に示す。
[Test 1 (Effect of carbon dioxide volume)]
Carbon dioxide gas was dissolved in drinking water by the post-mix method to obtain a sugar-free carbonated beverage of Reference Example 1. Further, carbon dioxide gas is dissolved in drinking water containing decanal at a concentration of 0.2 ppm by a post-mix method, and four types of sugar-free carbonated beverages having different carbon dioxide gas volumes (Comparative Examples 1 and Examples 1 to 3 none). Sugar carbonated drink) was obtained. The decanal concentration and carbon dioxide gas volume of these sugar-free carbonated beverages are shown in Table 1 described later.
参考例1、比較例1及び実施例1〜3の無糖炭酸飲料を、5人のパネリストが試飲し、「おいしさ」、「油っぽさ」、「人工感」、「後味の重さ」、「苦味・えぐ味」について評価した。評価は、デカナールを含有しない参考例1の無糖炭酸飲料と比較することで行われ、以下の評価基準に従って行った。以下に示す評価基準において、基準飲料は、参考例1の無糖炭酸飲料を指す。 Five panelists tasted the sugar-free carbonated beverages of Reference Example 1, Comparative Example 1 and Examples 1 to 3, and they were "delicious", "greasy", "artificial", and "weight of aftertaste". , "Bitterness / Egg taste" was evaluated. The evaluation was carried out by comparing with the sugar-free carbonated beverage of Reference Example 1 containing no decanal, and was carried out according to the following evaluation criteria. In the evaluation criteria shown below, the reference beverage refers to the sugar-free carbonated beverage of Reference Example 1.
<おいしさの評価基準>
「おいしさ」の評価では、1点から7点の7段階の評価基準を用いた。当該評価では、4点を基準飲料と同等のおいしさとした。また、4点から7点に近づくにつれて、基準飲料よりもよりおいしくなるとし、4点から1点に近づくにつれて、基準飲料よりもよりおいしくなくなるとした。
<Evaluation criteria for deliciousness>
In the evaluation of "deliciousness", a 7-grade evaluation standard of 1 to 7 points was used. In this evaluation, 4 points were considered to be as delicious as the standard beverage. In addition, it was said that the taste became more delicious than the standard beverage as it approached from 4 points to 7 points, and it became less delicious than the standard beverage as it approached from 4 points to 1.
<人工感の評価基準>
「人工感」の評価では、1点から7点の7段階の評価基準を用いた。当該評価では、1点を基準飲料と同等の人工感とした。また、1点から7点に近づくにつれて、基準飲料よりも人工感な香りをより感じるとした。
<Evaluation criteria for artificial feeling>
In the evaluation of "artificial feeling", a 7-point evaluation standard of 1 to 7 points was used. In the evaluation, one point was given an artificial feeling equivalent to that of the standard beverage. In addition, as the score approaches from 1 to 7, the artificial aroma is felt more than the standard beverage.
<油っぽさの評価基準>
「油っぽさ」の評価では、1点から7点の7段階の評価基準を用いた。当該評価では、1点を基準飲料と同等の油っぽさとした。また、1点から7点に近づくにつれて、基準飲料よりも油っぽい香りをより感じるとした。
<Evaluation criteria for oiliness>
In the evaluation of "greasiness", a 7-point evaluation standard of 1 to 7 points was used. In the evaluation, one point was regarded as oily as the standard beverage. In addition, as the score approaches from 1 to 7, the oily aroma is felt more than the standard beverage.
<後味の重さの評価基準>
「後味の重さ」の評価では、1点から7点の7段階の評価基準を用いた。当該評価基準では、1点を基準飲料と同等の後味の重さとした。また、1点から7点に近づくにつれて、基準飲料よりも後味が重くなるとした。
<Evaluation criteria for the weight of aftertaste>
In the evaluation of "weight of aftertaste", a 7-grade evaluation standard of 1 to 7 points was used. In the evaluation standard, one point was defined as the weight of the aftertaste equivalent to that of the standard beverage. In addition, the aftertaste became heavier than the standard beverage as the score approached from 1 to 7.
<苦味・えぐ味の評価基準>
「苦味・えぐ味」の評価では、1点から7点の7段階の評価基準を用いた。当該評価基準では、4点を基準飲料と同等の苦味・えぐ味とした。また、4点から7点に近づくにつれて、基準飲料よりもより苦味・えぐ味をより感じるとし、4点から1点に近づくにつれて、基準飲料よりもより苦味・えぐ味をより感じないとした。
<Evaluation criteria for bitterness and harsh taste>
In the evaluation of "bitterness / harsh taste", a 7-grade evaluation standard of 1 to 7 points was used. In the evaluation criteria, 4 points were given as bitterness and harsh taste equivalent to the standard beverage. In addition, as it approached from 4 points to 7 points, it felt more bitter and harsh than the standard beverage, and as it approached from 4 to 1, it felt less bitter and harsh than the standard beverage.
結果を、表1及び図1に示す。なお、表1〜表4において、評価結果の数値は、パネリストの採点結果を加算平均した値である。 The results are shown in Table 1 and FIG. In Tables 1 to 4, the numerical values of the evaluation results are the values obtained by adding and averaging the scoring results of the panelists.
表1及び図1に示すように、炭酸ガスボリュームが3.5volである実施例1の無糖炭酸飲料は、炭酸ガスボリュームが3.0volである比較例1の無糖炭酸飲料と比較して、油っぽさや人工感が抑制され、嗜好性を示すおいしさが向上した。また、実施例1〜3の無糖炭酸飲料の評価結果から理解できるように、炭酸ガスボリュームの上昇に伴って油っぽさや人工感が抑制され、嗜好性を示すおいしさが向上した。加えて、後味の重さについても、炭酸ガスボリュームの上昇に伴って改善されていくことが確認できた。なお、デカナールを含有する実施例1〜3の無糖炭酸飲料については、柑橘風味とともにピール感を感じることができた。 As shown in Table 1 and FIG. 1, the sugar-free carbonated beverage of Example 1 having a carbon dioxide gas volume of 3.5 vol was compared with the sugar-free carbonated beverage of Comparative Example 1 having a carbon dioxide gas volume of 3.0 vol. , Oiliness and artificial feeling were suppressed, and the taste showing palatability was improved. Further, as can be understood from the evaluation results of the sugar-free carbonated beverages of Examples 1 to 3, the oiliness and artificial feeling were suppressed as the carbon dioxide gas volume increased, and the taste indicating palatability was improved. In addition, it was confirmed that the weight of the aftertaste also improved as the carbon dioxide gas volume increased. Regarding the sugar-free carbonated beverages of Examples 1 to 3 containing decanal, a peeling feeling could be felt as well as a citrus flavor.
[試験2(デカナールの影響)]
飲料水に、ポストミックス法により、炭酸ガスリュームが4.0volとなるように炭酸ガスを溶存させ、参考例3の無糖炭酸飲料を得た。デカナールの濃度が異なる5種類の飲料水に、ポストミックス法により、炭酸ガスリュームが4.0volとなるように炭酸ガスを溶存させ、デカナール濃度の異なる5種類の無糖炭酸飲料(実施例4〜8)を得た。これらの無糖炭酸飲料のデカナール濃度及び炭酸ガスリュームを後述する表2に示す。
[Test 2 (Effect of Decanal)]
Carbon dioxide gas was dissolved in drinking water by a post-mix method so that the carbon dioxide gas content was 4.0 vol, and a sugar-free carbonated beverage of Reference Example 3 was obtained. By the post-mix method, carbon dioxide gas is dissolved in 5 types of drinking water having different decanal concentrations so that the carbon dioxide gas content becomes 4.0 vol, and 5 types of sugar-free carbonated beverages having different decanal concentrations (Examples 4 to 4). 8) was obtained. The decanal concentration and carbon dioxide gas rum of these sugar-free carbonated beverages are shown in Table 2 described later.
参考例3の比較対称として、参考例2の無糖炭酸飲料を得た。参考例2の無糖炭酸飲料は、炭酸ガスリュームが3.0volとしたこと以外は、参考例3の無糖炭酸飲料と同じ方法で製造した。また、実施例4〜8の無糖炭酸飲料の比較対称として、比較例2〜6の無糖炭酸飲料を得た。比較例2〜6の無糖炭酸飲料は、炭酸ガスリュームが3.0volとしたこと以外は、実施例4〜8の無糖炭酸飲料それぞれと同じ方法で製造した。これらの無糖炭酸飲料のデカナール濃度及び炭酸ガスリュームを後述する表2に示す。 As a comparative symmetry of Reference Example 3, a sugar-free carbonated beverage of Reference Example 2 was obtained. The sugar-free carbonated beverage of Reference Example 2 was produced by the same method as the sugar-free carbonated beverage of Reference Example 3 except that the carbon dioxide gas volume was 3.0 vol. Further, as a comparative symmetry of the sugar-free carbonated beverages of Examples 4 to 8, the sugar-free carbonated beverages of Comparative Examples 2 to 6 were obtained. The sugar-free carbonated beverages of Comparative Examples 2 to 6 were produced by the same method as the sugar-free carbonated beverages of Examples 4 to 8 except that the carbon dioxide gas volume was 3.0 vol. The decanal concentration and carbon dioxide gas rum of these sugar-free carbonated beverages are shown in Table 2 described later.
参考例3及び実施例4〜8の無糖炭酸飲料を、5人のパネリストが試飲し、「おいしさ」、「油っぽさ」、「人工感」、「後味の重さ」、「苦味・えぐ味」について評価した。評価は、炭酸ガスリュームが3.0volであること以外は同じ構成の無糖炭酸飲料(参考例2,比較例2〜6)と比較することで行われ、以下の評価基準に従って行った。なお、以下に示す評価基準において、基準飲料は、炭酸ガスリュームが3.0volであること以外は同じ構成の無糖炭酸飲料であり、参考例2,比較例2〜6のいずれかの無糖炭酸飲料を指す。 Five panelists tasted the sugar-free carbonated beverages of Reference Examples 3 and 4 to 8, and they tasted "deliciousness", "greasyness", "artificial feeling", "weight of aftertaste", and "bitterness".・ We evaluated "egu taste". The evaluation was carried out by comparing with a sugar-free carbonated beverage (Reference Example 2, Comparative Examples 2 to 6) having the same composition except that the carbon dioxide gas volume was 3.0 vol, and was carried out according to the following evaluation criteria. In the evaluation criteria shown below, the reference beverage is a sugar-free carbonated beverage having the same composition except that the carbon dioxide gas volume is 3.0 vol, and any of Reference Example 2 and Comparative Examples 2 to 6 is sugar-free. Refers to carbonated beverages.
<おいしさの評価基準>
「おいしさ」の評価では、1点から7点の7段階の評価基準を用いた。当該評価では、4点を基準飲料と同等のおいしさとした。また、4点から7点に近づくにつれて、基準飲料よりもよりおいしくなるとし、4点から1点に近づくにつれて、基準飲料よりもよりおいしくなくなるとした。
<Evaluation criteria for deliciousness>
In the evaluation of "deliciousness", a 7-grade evaluation standard of 1 to 7 points was used. In this evaluation, 4 points were considered to be as delicious as the standard beverage. In addition, it was said that the taste became more delicious than the standard beverage as it approached from 4 points to 7 points, and it became less delicious than the standard beverage as it approached from 4 points to 1 point.
<人工感の評価基準>
「人工感」の評価では、1点から7点の7段階の評価基準を用いた。当該評価では、4点を基準飲料と同等の人工感とした。また、4点から7点に近づくにつれて、基準飲料よりも人工感な香りをより感じるとし、4点から1点に近づくにつれて、基準飲料よりも人工感な香りをより感じないとした。
<Evaluation criteria for artificial feeling>
In the evaluation of "artificial feeling", a 7-point evaluation standard of 1 to 7 points was used. In this evaluation, 4 points were given an artificial feeling equivalent to that of the standard beverage. Further, as the score approached from 4 to 7, the artificial aroma was felt more than the standard beverage, and as the score approached from 4 to 1, the artificial aroma was less felt than the standard beverage.
<油っぽさの評価基準>
「油っぽさ」の評価では、1点から7点の7段階の評価基準を用いた。当該評価では、4点を基準飲料と同等の油っぽさとした。また、4点から7点に近づくにつれて、基準飲料よりも油っぽい香りをより感じるとし、4点から1点に近づくにつれて、基準飲料よりも油っぽい香りをより感じないとした。
<Evaluation criteria for oiliness>
In the evaluation of "greasiness", a 7-point evaluation standard of 1 to 7 points was used. In this evaluation, 4 points were considered as oily as the standard beverage. Further, as the score approached from 4 to 7, the oily aroma was felt more than the standard beverage, and as the score approached from 4 to 1, the oily aroma was less felt than the standard beverage.
<後味の重さの評価基準>
「後味の重さ」の評価では、1点から7点の7段階の評価基準を用いた。当該評価では、4点を基準飲料と同等の後味の重さとした。また、4点から7点に近づくにつれて、基準飲料よりも基準飲料よりも後味が重くなるとし、4点から1点に近づくにつれて、基準飲料よりも後味が軽くなるとした。
<Evaluation criteria for the weight of aftertaste>
In the evaluation of "weight of aftertaste", a 7-grade evaluation standard of 1 to 7 points was used. In this evaluation, 4 points were taken as the weight of the aftertaste equivalent to that of the standard beverage. Further, it was stated that the aftertaste became heavier than the standard beverage as it approached from 4 points to 7 points, and that the aftertaste became lighter than that of the standard beverage as it approached from 4 points to 1 point.
<苦味・えぐ味の評価基準>
「苦味・えぐ味」の評価では、1点から7点の7段階の評価基準を用いた。当該評価では、4点を基準飲料と同等の苦味・えぐ味とした。また、4点から7点に近づくにつれて、基準飲料よりも苦味・えぐ味をより感じるとし、4点から1点に近づくにつれて、基準飲料よりも苦味・えぐ味をより感じないとした。
<Evaluation criteria for bitterness and harsh taste>
In the evaluation of "bitterness / harsh taste", a 7-grade evaluation standard of 1 to 7 points was used. In this evaluation, 4 points were given as bitterness and harsh taste equivalent to the standard beverage. In addition, as it approached from 4 points to 7 points, it felt more bitter and harsh than the standard beverage, and as it approached from 4 to 1, it felt less bitter and harsh than the standard beverage.
結果を、表2及び図2に示す。 The results are shown in Table 2 and FIG.
表2及び図2に示すように、デカナールの濃度が0.05ppm〜0.6ppmの全水準において、炭酸ガスボリュームが4.0volである実施例4〜8の無糖炭酸飲料は、炭酸ガスボリュームが3.0volである比較例2〜6の無糖炭酸飲料それぞれと比較して、油っぽさや人工感が抑制され、嗜好性を示すおいしさが向上した。なお、実施例4〜8の無糖炭酸飲料については、柑橘風味とともにピール感を感じることができた。 As shown in Table 2 and FIG. 2, the sugar-free carbonated beverages of Examples 4 to 8 having a carbon dioxide volume of 4.0 vol at all levels of decanal concentration of 0.05 ppm to 0.6 ppm are carbon dioxide volume. Compared with each of the sugar-free carbonated beverages of Comparative Examples 2 to 6 having a value of 3.0 vol, the oiliness and artificial feeling were suppressed, and the taste indicating palatability was improved. The sugar-free carbonated beverages of Examples 4 to 8 had a citrus flavor and a peeling sensation.
[試験3(シトラールの影響)]
飲料水に、0.4ppmとなる量のデカナールを含有するとともに、ポストミックス法により炭酸ガスリュームが4.0volとなるように炭酸ガスを溶存させ、実施例9の無糖炭酸飲料を得た。シトラール濃度の異なる7種の飲料水に、0.4ppmとなる量のデカナールを含有するとともに、ポストミックス法により、炭酸ガスリュームが4.0volとなるように炭酸ガスを溶存させ、シトラールの濃度が異なる7種類の無糖炭酸飲料(実施例10〜16)を得た。これらの炭酸飲料のデカナール濃度、シトラール濃度及び炭酸ガスリュームを後述する表3に示す。
[Test 3 (effect of citral)]
The drinking water contained decanal in an amount of 0.4 ppm, and carbon dioxide gas was dissolved so that the carbon dioxide gas volume was 4.0 vol by the post-mix method to obtain a sugar-free carbonated beverage of Example 9. Seven kinds of drinking water with different citral concentrations contain decanal in an amount of 0.4 ppm, and carbon dioxide gas is dissolved so that the carbon dioxide gas content becomes 4.0 vol by the post-mix method, and the concentration of citral is increased. Seven different sugar-free carbonated beverages (Examples 10 to 16) were obtained. The decanal concentration, citral concentration and carbon dioxide gas rum of these carbonated beverages are shown in Table 3 described later.
実施例9〜16の無糖炭酸飲料を、5人のパネリストが試飲し、「おいしさ」、「油っぽさ」、「人工感」、「後味の重さ」、「苦味・えぐ味」について評価した。評価は、シトラールを含有しない実施例9の無糖炭酸飲料と比較することで行われ、試験2と同じ評価基準に従って行った。なお、本試験において、評価基準における基準飲料は、実施例9の無糖炭酸飲料を指す。 Five panelists tasted the sugar-free carbonated beverages of Examples 9 to 16, and "deliciousness", "oiliness", "artificial feeling", "weight of aftertaste", "bitterness / harsh taste" Was evaluated. The evaluation was performed by comparing with the sugar-free carbonated beverage of Example 9 containing no citral, and was performed according to the same evaluation criteria as in Test 2. In this test, the reference beverage in the evaluation criteria refers to the sugar-free carbonated beverage of Example 9.
結果を、表3及び図3に示す。 The results are shown in Table 3 and FIG.
表3及び図3に示すように、シトラールを加えることで、油っぽさや人工感がさらに抑制され、嗜好性を示すおいしさがさらに向上した。特に、油っぽさ、人工感については、シトラールの濃度が5ppm以上10ppm以下であるとき、最も感じにくいことが分かった。なお、実施例9〜16の無糖炭酸飲料については、柑橘風味とともにピール感を感じることができた。 As shown in Table 3 and FIG. 3, by adding citral, the oiliness and artificial feeling were further suppressed, and the taste indicating palatability was further improved. In particular, it was found that the oiliness and artificial feeling were most difficult to feel when the concentration of citral was 5 ppm or more and 10 ppm or less. The sugar-free carbonated beverages of Examples 9 to 16 had a citrus flavor and a peeling sensation.
[試験4(糖類の影響)]
デカナールを含有しない飲料水と、デカナールの濃度が0.2ppmである2種類の飲料水を用意した。これらの飲料水に、炭酸ガスリュームが4.0volとなるように、ポストミックス法により炭酸ガスを溶存させ、参考例4の無糖炭酸飲料と実施例17の無糖炭酸飲料を得た。
[Test 4 (effect of sugar)]
Two types of drinking water were prepared, one containing no decanal and the other having a decanal concentration of 0.2 ppm. Carbon dioxide gas was dissolved in these drinking waters by a post-mix method so that the carbon dioxide content was 4.0 vol, to obtain a sugar-free carbonated drink of Reference Example 4 and a sugar-free carbonated drink of Example 17.
また、デカナールの濃度が0.4ppmである2つの飲料水を用意した。これらの飲料水のうち一方の飲料水に、糖類(具体的には、果糖ぶどう糖液糖(55%異性化糖))を含有させ、糖度(Brix値)を10とした。また、酸味料(具体的には無水クエン酸)を含有させ酸度を0.15(g/100ml)とした。なお、糖類を含有する飲料水と、糖類を含有しない飲料水の両方に、炭酸ガスリュームが4.0volとなるように、ポストミックス法により炭酸ガスを溶存させ、実施例18の無糖炭酸飲料と参考例5の有糖炭酸飲料を得た。 In addition, two drinking waters having a decanal concentration of 0.4 ppm were prepared. One of these drinking waters contained a sugar (specifically, fructose-glucose liquid sugar (55% isomerized sugar)), and the sugar content (Brix value) was set to 10. Further, an acidulant (specifically, anhydrous citric acid) was added to adjust the acidity to 0.15 (g / 100 ml). The sugar-free carbonated beverage of Example 18 was prepared by dissolving carbon dioxide in both the sugar-containing drinking water and the sugar-free drinking water so that the carbon dioxide gas content was 4.0 vol. The sugar-carbonated beverage of Reference Example 5 was obtained.
なお、上述した糖度は、20℃における糖用屈折計の示度を指し、上述した酸度は、100g中に含まれる有機酸量をクエン酸に換算した場合のグラム数(無水クエン酸g/100g)を指す。 The above-mentioned sugar content refers to the reading of a refractometer for sugar at 20 ° C., and the above-mentioned acidity is the number of grams when the amount of organic acid contained in 100 g is converted into citric acid (citric acid anhydride g / 100 g). ).
取得した炭酸飲料のデカナール濃度、炭酸ガスリューム、糖度及び酸度を後述する表4に示す。 The decanal concentration, carbon dioxide gas rum, sugar content and acidity of the obtained carbonated beverage are shown in Table 4 described later.
参考例4〜5及び実施例17〜18の炭酸飲料を、5人のパネリストが試飲し、「おいしさ」、「油っぽさ」、「人工感」、「後味の重さ」、「苦味・えぐ味」について評価した。評価は、デカナールを含有しない参考例4の無糖炭酸飲料と比較することで行われ、試験1と同じ評価基準に従って行った。なお、本試験において、評価基準における基準飲料は、参考例4の無糖炭酸飲料を指す。 Five panelists tasted the carbonated beverages of Reference Examples 4 to 5 and Examples 17 to 18, and they tasted "deliciousness", "greasyness", "artificial feeling", "weight of aftertaste", and "bitterness".・ We evaluated "egu taste". The evaluation was performed by comparing with the sugar-free carbonated beverage of Reference Example 4 containing no decanal, and was performed according to the same evaluation criteria as in Test 1. In this test, the reference beverage in the evaluation criteria refers to the sugar-free carbonated beverage of Reference Example 4.
結果を、表4及び図4に示す。 The results are shown in Table 4 and FIG.
表4及び図4に示すように、糖類を含む参考例5の有糖炭酸飲料は、デカナールを含んでいたとしても、糖類を含まない実施例17〜18の無糖炭酸飲料に比べて油っぽさや人工感が感じられにくかった。特に、糖類を含む参考例5の有糖炭酸飲料は、おいしさの評価結果が、参考例4の無糖炭酸飲料と同等以上であり、炭酸水と同等程度以上の嗜好性を有していた。この結果から、糖類を含む参考例5の有糖炭酸飲料は、デカナールを含有することで生じる嗜好性に係る問題が生じないことが理解できた。なお、実施例17〜18の無糖炭酸飲料については、柑橘風味とともにピール感を感じることができた。
As shown in Table 4 and FIG. 4, the sugar-containing carbonated beverage of Reference Example 5 containing sugar is oilier than the sugar-free carbonated beverage of Examples 17 to 18 containing no sugar, even if it contains decanal. It was hard to feel the feeling of artificiality. In particular, the sugar-containing carbonated beverage of Reference Example 5 containing sugar had a deliciousness evaluation result equal to or higher than that of the sugar-free carbonated beverage of Reference Example 4, and had a palatability equal to or higher than that of carbonated water. .. From this result, it was understood that the sugar-containing carbonated beverage of Reference Example 5 containing sugar does not cause a problem related to palatability caused by containing decanal. The sugar-free carbonated beverages of Examples 17 to 18 had a citrus flavor and a peeling sensation.
Claims (4)
A method for improving palatability, which comprises containing decanal in a citrus-flavored sugar-free carbonated beverage so that its concentration is 0.05 ppm or more, and adjusting the carbon dioxide gas volume to 3.5 vol or more.
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TW109106836A TWI801723B (en) | 2019-04-02 | 2020-03-03 | Lemon-flavored sugar-free carbonated beverage and method for enhancing palatability |
AU2020250467A AU2020250467B2 (en) | 2019-04-02 | 2020-03-26 | Citrus-flavored sugarless carbonated beverage |
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JP2021073907A (en) * | 2019-11-08 | 2021-05-20 | サントリーホールディングス株式会社 | Non-sweet beverage and method for producing non-sweet beverage |
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JP2021073907A (en) * | 2019-11-08 | 2021-05-20 | サントリーホールディングス株式会社 | Non-sweet beverage and method for producing non-sweet beverage |
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WO2022071437A1 (en) | 2020-10-02 | 2022-04-07 | 日本電気株式会社 | Communication terminal and method therefor |
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