JP2021010353A - Alcohol-containing carbonate drink and carbonation feeling enhancing agent - Google Patents
Alcohol-containing carbonate drink and carbonation feeling enhancing agent Download PDFInfo
- Publication number
- JP2021010353A JP2021010353A JP2019127945A JP2019127945A JP2021010353A JP 2021010353 A JP2021010353 A JP 2021010353A JP 2019127945 A JP2019127945 A JP 2019127945A JP 2019127945 A JP2019127945 A JP 2019127945A JP 2021010353 A JP2021010353 A JP 2021010353A
- Authority
- JP
- Japan
- Prior art keywords
- gel
- gum
- alcohol
- water
- calcium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
本発明は、アルコール含有炭酸飲料の炭酸感増強剤、及び飲用時に持続性のある炭酸感を持つアルコール含有炭酸飲料に関する。 The present invention relates to a carbonated sensation enhancer for alcohol-containing carbonated beverages and an alcohol-containing carbonated beverage having a long-lasting carbonated sensation during drinking.
ビール、チューハイに代表されるアルコール含有炭酸飲料は爽快感を有する代表的なアルコール含有炭酸飲料である。アルコール含有炭酸飲料の爽快感を形成する要素として、アルコールの刺激とともに感じられる特有の炭酸感がある。炭酸感は、アルコールと炭酸ガスの刺激及び他のフレーバーによってかもし出される清涼感が最も大きな特徴である。
炭酸による刺激の強弱は、飲料に含まれる炭酸ガス量によって影響を受ける。炭酸ガス量が少いと、炭酸感が小さく爽快感が薄れる一方、炭酸ガス量が多いと、炭酸の泡が多く、大きく荒いものとなり、爽快感や嗜好性が劣るものとなる。高圧の炭酸ガスを含有させた飲料を作製すると、開栓後に炭酸ガスが急激に放逸してしまい、高い圧力に従った強い炭酸感を得られなかった。特に、アルコールを含有した炭酸飲料については、アルコールの刺激と炭酸の刺激が複雑に作用し、アルコールを含有しない炭酸飲料と比べ、異なる刺激が得られる。
Alcohol-containing carbonated beverages represented by beer and chu-hi are typical alcohol-containing carbonated beverages having a refreshing sensation. As an element that forms the refreshing feeling of alcohol-containing carbonated beverages, there is a peculiar carbonated feeling that is felt with the stimulation of alcohol. Carbonation is most characterized by the stimulus of alcohol and carbon dioxide and the refreshing sensation created by other flavors.
The strength of carbon dioxide stimulation is affected by the amount of carbon dioxide contained in the beverage. When the amount of carbon dioxide gas is small, the feeling of carbon dioxide is small and the feeling of exhilaration is diminished, while when the amount of carbon dioxide gas is large, there are many bubbles of carbon dioxide, which are large and rough, and the feeling of exhilaration and palatability are deteriorated. When a beverage containing high-pressure carbon dioxide gas was prepared, the carbon dioxide gas was rapidly released after opening the bottle, and a strong carbonic acid feeling according to the high pressure could not be obtained. In particular, for carbonated drinks containing alcohol, the stimulation of alcohol and the stimulation of carbonic acid act in a complicated manner, and a different stimulus can be obtained as compared with the carbonated drink containing no alcohol.
アルコール含有炭酸飲料について、泡質を改善する技術として数多くの開発が行われている（特許文献１、特許文献２）。特許文献１には、発酵麦芽飲料の泡特性を改良する方法として、ゲランゴムを５〜４００ｐｐｍの量で添加する技術が開示されている。特許文献２には、大豆多糖類、アラビアガム、ジェランガム、キサンタンガム及びグァーガムを添加することで、グラスに注いだ時にキメ細かく外観の良好なビール様の泡を形成させる技術が開示されている。
しかし、いずれの技術もアルコール含有炭酸飲料を飲用するときに生じる泡の形状に関するものであって、飲んだときの炭酸感を改良するものではなかった。
上記の技術とは別に、２価の金属塩を含有させることにより泡感の改善された炭酸飲料が開示されている（特許文献３）。しかし、この技術では、泡を出来るだけ小さくする事で、喉越しの泡感をなめらかにする効果が認められるものの、炭酸の刺激自体を増強し、継続させるには十分な効果は得られなかった。
Many developments have been made on alcohol-containing carbonated beverages as a technique for improving foam quality (Patent Documents 1 and 2). Patent Document 1 discloses a technique of adding gellan rubber in an amount of 5 to 400 ppm as a method for improving the foam characteristics of a fermented malt beverage. Patent Document 2 discloses a technique of adding soybean polysaccharide, gum arabic, gellan gum, xanthan gum and guar gum to form beer-like foam having a fine texture and a good appearance when poured into a glass.
However, none of the techniques relates to the shape of bubbles generated when drinking an alcohol-containing carbonated drink, and does not improve the feeling of carbonation when drinking.
Apart from the above technique, a carbonated beverage having an improved foaming feeling by containing a divalent metal salt is disclosed (Patent Document 3). However, although this technology has the effect of smoothing the feeling of foam through the throat by making the foam as small as possible, it has not been sufficiently effective in enhancing and continuing the carbonic acid stimulation itself. ..
本発明は、上記課題に鑑みてなされたものであり、その目的は、アルコール含有炭酸飲料の炭酸感を増強する剤を提供すること、及び飲用時に炭酸感を持続できるアルコール含有炭酸飲料を提供することにある。 The present invention has been made in view of the above problems, and an object of the present invention is to provide an agent that enhances the carbonated feeling of an alcohol-containing carbonated drink, and to provide an alcohol-containing carbonated drink that can maintain the carbonated feeling during drinking. There is.
上記課題を解決するために各種の素材を検討した結果、所定サイズの増粘安定剤のゲル及び／又はカルシウムを添加することによって、味やフレーバーへの影響が少なく、アルコール含有炭酸飲料の炭酸感を増強し、口中での炭酸ガスの刺激を持続できることを見出し、基本的には本発明を完成した。
上記課題を達成するための本発明に係るアルコール含有炭酸飲料の炭酸感増強剤は、アルコール含有炭酸飲料の炭酸感を増強する成分として、メジアン径で１μｍ〜３００μｍの増粘安定剤のゲルと、０.４ｇ／Ｌ〜１０ｇ／Ｌのカルシウムとを含有することを特徴とする。
また、別の発明に係るアルコール含有炭酸飲料の炭酸感増強剤は、アルコール含有炭酸飲料の炭酸感を増強する成分として、メジアン径で２００μｍを超え１０００μｍ以下の増粘安定剤のゲルを含有することを特徴とする。
As a result of examining various materials to solve the above problems, by adding a gel and / or calcium of a thickening stabilizer of a predetermined size, the influence on the taste and flavor is small, and the carbon dioxide feeling of the alcohol-containing soft drink is small. The present invention was basically completed by finding that the stimulation of carbon dioxide in the mouth can be sustained.
The carbonic acid sensation enhancer of the alcohol-containing soft drink according to the present invention for achieving the above problems includes a gel of a thickening stabilizer having a median diameter of 1 μm to 300 μm as a component for enhancing the carbonic acid sensation of the alcohol-containing soft drink. It is characterized by containing 0.4 g / L to 10 g / L of calcium.
Further, the carbonic acid sensation enhancer of the alcohol-containing soft drink according to another invention contains a gel of a thickening stabilizer having a median diameter of more than 200 μm and 1000 μm or less as a component for enhancing the carbonic acid sensation of the alcohol-containing soft drink. It is characterized by.
すなわち、増粘安定剤のゲルとして、メジアン径で２００μｍを超え１０００μｍ以下のものを用いる場合には、カルシウムが無くても炭酸感増強作用が認められる一方、メジアン径で１μｍ〜３００μｍのものを用いる場合には、０.４ｇ／Ｌ〜１０ｇ／Ｌのカルシウムを共存させることで、炭酸感増強作用が得られることが分かった。
上記発明において、前記増粘安定剤が、ゼラチン、寒天、カラギナン、ジェランガム、キサンタンガム、ローカストビーンガム、ペクチン、アルギン酸ナトリウム、アルギン酸カリウム、ガラクトマンナン、グルコマンナン、グァーガム、タマリンドシードガム、サイリウムシードガム、アラビアガム、カラヤガム、アルギン酸、アルギン酸エステル、プルラン、カードラン、トラガントガム、ガッティガム、アラビノガラクタン、セルロース、カルボキシメチルセルロース及び大豆水溶性多糖類からなる群より選ばれる少なくとも１種以上のものであることが好ましい。
That is, when a gel having a median diameter of more than 200 μm and 1000 μm or less is used as the thickening stabilizer gel, a carbonic acid sensation enhancing effect is observed even without calcium, while a gel having a median diameter of 1 μm to 300 μm is used. In some cases, it was found that the coexistence of 0.4 g / L to 10 g / L of calcium can provide a carbonic acid sensation enhancing effect.
In the above invention, the thickening stabilizer is gelatin, agar, carrageenan, gellan gum, xanthan gum, locust bean gum, pectin, sodium alginate, potassium alginate, galactomannan, glucomannan, guar gum, tamarind seed gum, psyllium seed gum, Arabia. It is preferably at least one selected from the group consisting of gum, carrageenan, alginic acid, alginate ester, purulan, curdran, tragant gum, gatti gum, arabinogalactan, cellulose, carboxymethyl cellulose and soybean water-soluble polysaccharides.
また、前記カルシウムとしては、乳酸カルシウム・酢酸カルシウム・グルコン酸カルシウム・安息香酸カルシウム・ステアリン酸カルシウム・クエン酸カルシウムなどの有機塩、炭酸カルシウム・塩化カルシウムなどの無機塩を用いることができる。なお、アルコール含有炭酸飲料の本来の風味に影響を与えることが少ない点から、乳酸カルシウムを用いることが好ましい。
また、別の発明に係るアルコール含有炭酸飲料は、前記炭酸感増強剤を０.０５質量％〜５質量％含有することを特徴とする。
本発明のアルコール含有炭酸飲料とは、１％以上のアルコールを含有し、炭酸ガスを含む飲料を意味する。アルコール濃度は、特に限定されるものではないが、１％〜３０％が好ましく、1％〜２０％がより好ましい。
Further, as the calcium, organic salts such as calcium lactate, calcium acetate, calcium gluconate, calcium benzoate, calcium stearate and calcium citrate, and inorganic salts such as calcium carbonate and calcium chloride can be used. It is preferable to use calcium lactate because it does not affect the original flavor of the alcohol-containing carbonated beverage.
Further, the alcohol-containing carbonated beverage according to another invention is characterized by containing 0.05% by mass to 5% by mass of the carbonic acid sensation enhancer.
The alcohol-containing carbonated beverage of the present invention means a beverage containing 1% or more of alcohol and containing carbon dioxide gas. The alcohol concentration is not particularly limited, but is preferably 1% to 30%, more preferably 1% to 20%.
本発明のアルコール含有炭酸飲料の炭酸含有量は、特に限定されるものではないが、１ガスボリューム〜６ガスボリュームが好ましい。但し、１ガスボリュームは、標準状態（一般に１気圧、２５℃）において、１リットルの液体に１リットルの炭酸ガスが溶けている状態を意味する。
本発明の増粘安定剤は、通常食品に使用されるものであって、ゲル化剤と増粘剤から選ばれる少なくとも１種以上を組み合わせて用いることにより、食品にかたさやまとまりを付与したり、食感を改良できるものであればよい。
本発明におけるゲルの大きさは、メジアン径で２００μｍを超え１０００μｍ以下が好ましく、２００μｍを超え９００μｍ以下がより好ましい。メジアン径が１０００μｍを超えると、炭酸感の増強効果はあるが、口中でゲルを固体として知覚し、ゲルが視認できるため透明飲料への使用に好ましくない。
The carbonic acid content of the alcohol-containing carbonated beverage of the present invention is not particularly limited, but 1 gas volume to 6 gas volume is preferable. However, 1 gas volume means a state in which 1 liter of carbon dioxide gas is dissolved in 1 liter of liquid in a standard state (generally 1 atm, 25 ° C.).
The thickening stabilizer of the present invention is usually used in foods, and by using at least one selected from a gelling agent and a thickener in combination, the food can be given hardness and cohesiveness. Anything that can improve the texture will do.
The size of the gel in the present invention is preferably more than 200 μm and 1000 μm or less, and more preferably more than 200 μm and 900 μm or less in terms of median diameter. When the median diameter exceeds 1000 μm, there is an effect of enhancing the feeling of carbonic acid, but the gel is perceived as a solid in the mouth and the gel can be visually recognized, which is not preferable for use in a transparent beverage.
本発明に用いるゲルの調整法は、特に限定されるものではないが、粗大なゲルを作成後または作成中に粉砕する方法、ゲル化溶液中に滴下・噴霧などにより作成する方法、乾燥したゲルを水戻しする方法などが例示される。
本発明のアルコール含有炭酸飲料の炭酸ガスは、（１）製造の途中で微生物によって飲料中に炭酸ガスを発生させる、または（２）製造工程において（好ましくは、最終工程において）、飲料中に二酸化炭素を導入する工程を含むことができる。
本発明の炭酸感とは、アルコール含有炭酸飲料を飲用する時に、口中及びのどで感じられる炭酸ガスの刺激感を意味する。
本発明において感じられる良好な炭酸感は、通常のアルコール含有炭酸飲料において得られる炭酸ガスの刺激と、飲料が口中を通過した後に、口中及びのどに炭酸の爽快感が持続する感覚を意味する。
The method for preparing the gel used in the present invention is not particularly limited, but is a method of pulverizing a coarse gel after or during preparation, a method of preparing by dropping or spraying in a gelling solution, or a dried gel. An example is a method of reconstitution with water.
The carbon dioxide gas of the alcohol-containing carbonated beverage of the present invention is (1) generated carbon dioxide gas in the beverage by microorganisms during production, or (2) carbon dioxide in the beverage in the production process (preferably in the final step). It can include the step of introducing carbon.
The carbonated feeling of the present invention means the stimulating feeling of carbon dioxide gas felt in the mouth and throat when drinking an alcohol-containing carbonated drink.
The good feeling of carbonation felt in the present invention means the stimulation of carbon dioxide obtained in a normal alcohol-containing carbonated drink and the feeling that the refreshing feeling of carbonic acid continues in the mouth and throat after the drink has passed through the mouth.
本発明によれば、味やフレーバーへの影響が少なく、炭酸感を増強できると共に、炭酸ガスの刺激を持続できるアルコール含有炭酸飲料の炭酸感増強剤、及びこの増強剤を含有するアルコール含有炭酸飲料を提供できる。 According to the present invention, an alcohol-containing carbonated soft drink that has little effect on taste and flavor, can enhance the carbonic acid sensation, and can sustain the stimulation of carbon dioxide gas, and an alcohol-containing carbonated drink containing the enhancer. Can be provided.
次に、本発明の実施形態について、図表を参照しつつ説明する。本発明の技術的範囲は、これらの実施形態によって限定されるものではなく、発明の要旨を変更することなく様々な形態で実施できる。
＜発明品の作成＞
１．発明品１（ジェランガムゲル）の作成
（１）組成の構成
増粘安定剤のゲルを作成するために、４.０ｇの脱アシル型ジェランガム粉末、７４６ｇの水、２.４ｇの乳酸カルシウム、４５.６ｇの水、２.０ｇの９０％乳酸、１.０ｇの乳酸カルシウム、０.３ｇの９０％乳酸、１９８.７ｇの水を用いた。
（２）ジェランガムのゲルの作成
４.０ｇの脱アシル型ジェランガム粉末を７４６ｇの水に分散し、９０℃まで加熱して溶解させ、ジェランガム溶液を作成した。２.４ｇの乳酸カルシウムを４５.６ｇの水に分散し、９０℃まで加温して溶解させ、乳酸カルシウム溶液を作成した。ジェランガム溶液と乳酸カルシウム溶液を９０℃に保ったまま混合し、２.０ｇの９０％乳酸を投入して溶解し、混合液を得た。この混合液をホモミキサーで攪拌しながら２０℃以下まで冷却し、ジェランガムのゲルを得た。
Next, an embodiment of the present invention will be described with reference to figures and tables. The technical scope of the present invention is not limited to these embodiments, and can be implemented in various forms without changing the gist of the invention.
<Creation of invention>
1. 1. Preparation of Invention 1 (Gellan gum gel) (1) Composition of composition In order to prepare a gel of thickening stabilizer, 4.0 g of deacylated gellan gum powder, 746 g of water, 2.4 g of calcium lactate, 45. 6 g of water, 2.0 g of 90% lactic acid, 1.0 g of calcium lactate, 0.3 g of 90% lactic acid and 198.7 g of water were used.
(2) Preparation of Gellan Gum Gel 4.0 g of deacylated gellan gum powder was dispersed in 746 g of water and heated to 90 ° C. to dissolve it to prepare a gellan gum solution. 2.4 g of calcium lactate was dispersed in 45.6 g of water and heated to 90 ° C. to dissolve it to prepare a calcium lactate solution. The gellan gum solution and the calcium lactate solution were mixed while being maintained at 90 ° C., and 2.0 g of 90% lactic acid was added and dissolved to obtain a mixed solution. The mixed solution was cooled to 20 ° C. or lower with stirring with a homomixer to obtain a gellan gum gel.
（３）微細ゲルの作成
別の容器に１.０ｇの乳酸カルシウム、０.３ｇの９０％乳酸、１９８.７ｇの水を混合して２００ｇとしたものを作成し、これを上記（２）で作成したジェランガムのゲルに追添加し、分散液とした。この分散液をホモジナイザー10MPaで再度粉砕し、ジェランガムのゲルにカルシウムイオンを添加したゲルを得た。得られたゲルを粒度分布測定装置（Ｂｅｃｋｍａｎｃｏｕｌｔｅｒ社製。以下、同じ測定機を用いた。）にて測定した結果、メジアン径は１２０μｍであった。また、最終的なカルシウム濃度は、０.４４ｇ／Ｌであった。
(3) Preparation of fine gel In another container, 1.0 g of calcium lactate, 0.3 g of 90% lactic acid, and 198.7 g of water were mixed to make 200 g, which was described in (2) above. It was added to the prepared gellan gum gel to prepare a dispersion. This dispersion was pulverized again with a homogenizer of 10 MPa to obtain a gel in which calcium ions were added to a gellan gum gel. As a result of measuring the obtained gel with a particle size distribution measuring device (manufactured by Beckman Coulter, hereinafter, the same measuring machine was used), the median diameter was 120 μm. The final calcium concentration was 0.44 g / L.
２．発明品２の作成
（１）組成の構成
増粘安定剤のゲルを作成するために、４.０ｇの脱アシル型ジェランガム粉末、７４６ｇの水、２.４ｇの乳酸カルシウム、４５.６ｇの水、２.０ｇの９０％乳酸、５.０ｇの乳酸カルシウム、１.４ｇの９０％乳酸、１９３.６ｇの水を用いた。
（２）ジェランガムのゲルの作成
「１．発明品１の作成」の（２）に従いジェランガムのゲルを得た。
（３）微細ゲルの作成
別の容器に５.０ｇの乳酸カルシウムと１.４ｇの乳酸を１９３.６ｇの水に溶解し、２００ｇとしたものを作成し、これを上記（２）で作成したジェランガムのゲルに追添加し、分散液とした。この分散液をホモジナイザー5MPaで再度粉砕し、ジェランガムのゲルにカルシウムイオンを添加したゲルを得た。得られたゲルを粒度分布測定装置にて測定した結果、メジアン径は２５０μｍであった。また、最終的なカルシウム濃度は、１.０４ｇ／Ｌであった。
2. 2. Preparation of Invention 2 (1) Composition of composition In order to prepare a gel of thickening stabilizer, 4.0 g of deacylated gellan gum powder, 746 g of water, 2.4 g of calcium lactate, 45.6 g of water, 2.0 g of 90% lactic acid, 5.0 g of calcium lactate, 1.4 g of 90% lactic acid and 193.6 g of water were used.
(2) Preparation of gellan gum gel A gellan gum gel was obtained according to (2) of "1. Preparation of Invention 1".
(3) Preparation of fine gel In another container, 5.0 g of calcium lactate and 1.4 g of lactic acid were dissolved in 193.6 g of water to prepare 200 g, which was prepared in (2) above. It was added to the gellan gum gel to prepare a dispersion. This dispersion was pulverized again with a homogenizer 5 MPa to obtain a gel in which calcium ions were added to a gellan gum gel. As a result of measuring the obtained gel with a particle size distribution measuring device, the median diameter was 250 μm. The final calcium concentration was 1.04 g / L.
３．発明品３の作成
（１）組成の構成
増粘安定剤のゲルを作成するために、４.０ｇの脱アシル型ジェランガム粉末、７４６ｇの水、２.４ｇの乳酸カルシウム、４５.６ｇの水、２.０ｇの９０％乳酸、１０.０ｇの乳酸カルシウム、２.７ｇの９０％乳酸、１８７.３ｇの水を用いた。
（２）ジェランガムのゲルの作成
「１．発明品１の作成」の（２）に従いジェランガムのゲルを得た。
（３）微細ゲルの作成
別の容器に１０.０ｇの乳酸カルシウムと２.７ｇの乳酸を１８７.３ｇの水に溶解し、２００ｇとしたものを作成し、これを上記（２）で作成したジェランガムのゲルに追添加し、分散液とした。この分散液をホモジナイザー12MPaで再度粉砕し、ジェランガムのゲルにカルシウムイオンを添加したゲルを得た。得られたゲルを粒度分布測定装置にて測定した結果、メジアン径は８３μｍであった。また、最終的なカルシウム濃度は、１.７４ｇ／Ｌであった。
3. 3. Preparation of Invention 3 (1) Composition of composition In order to prepare a gel of thickening stabilizer, 4.0 g of deacylated gellan gum powder, 746 g of water, 2.4 g of calcium lactate, 45.6 g of water, 2.0 g of 90% lactic acid, 10.0 g of calcium lactate, 2.7 g of 90% lactic acid and 187.3 g of water were used.
(2) Preparation of gellan gum gel A gellan gum gel was obtained according to (2) of "1. Preparation of Invention 1".
(3) Preparation of fine gel In another container, 10.0 g of calcium lactate and 2.7 g of lactic acid were dissolved in 187.3 g of water to prepare 200 g, which was prepared in (2) above. It was added to the gellan gum gel to prepare a dispersion. This dispersion was pulverized again with a homogenizer 12 MPa to obtain a gel in which calcium ions were added to a gellan gum gel. As a result of measuring the obtained gel with a particle size distribution measuring device, the median diameter was 83 μm. The final calcium concentration was 1.74 g / L.
４．発明品４の作成
（１）組成の構成
増粘安定剤のゲルを作成するために、４.０ｇの脱アシル型ジェランガム粉末、７４６ｇの水、２.４ｇの乳酸カルシウム、４５.６ｇの水、２.０ｇの９０％乳酸、２０.０ｇの乳酸カルシウム、５.５ｇの９０％乳酸、１７４.５ｇの水を用いた。
（２）ジェランガムのゲルの作成
「１．発明品１の作成」の（２）に従いジェランガムのゲルを得た。
（３）微細ゲルの作成
別の容器に２０.０ｇの乳酸カルシウムと５.５ｇの乳酸を１７４.５ｇの水に溶解し、２００ｇとしたものを作成し、これを上記（２）で作成したジェランガムのゲルに追添加し、分散液とした。この分散液をホモジナイザー15MPaで再度粉砕し、ジェランガムのゲルにカルシウムイオンを添加したゲルを得た。得られたゲルを粒度分布測定装置にて測定した結果、メジアン径は３０μｍであった。また、最終的なカルシウム濃度は、３.１４ｇ／Ｌであった。
4. Preparation of Invention 4 (1) Composition of composition In order to prepare a gel of thickening stabilizer, 4.0 g of deacylated gellan gum powder, 746 g of water, 2.4 g of calcium lactate, 45.6 g of water, 2.0 g of 90% lactic acid, 20.0 g of calcium lactate, 5.5 g of 90% lactic acid and 174.5 g of water were used.
(2) Preparation of gellan gum gel A gellan gum gel was obtained according to (2) of "1. Preparation of Invention 1".
(3) Preparation of fine gel In another container, 20.0 g of calcium lactate and 5.5 g of lactic acid were dissolved in 174.5 g of water to prepare 200 g, which was prepared in (2) above. It was added to the gellan gum gel to prepare a dispersion. This dispersion was pulverized again with a homogenizer of 15 MPa to obtain a gel in which calcium ions were added to a gellan gum gel. As a result of measuring the obtained gel with a particle size distribution measuring device, the median diameter was 30 μm. The final calcium concentration was 3.14 g / L.
５．発明品５の作成
（１）組成の構成
増粘安定剤のゲルを作成するために、４.０ｇの脱アシル型ジェランガム粉末、７４６ｇの水、２.４ｇの乳酸カルシウム、４５.６ｇの水、２.０ｇの９０％乳酸、５０ｇの乳酸カルシウム、１３.７５ｇの９０％乳酸、１３６.２５ｇの水を用いた。
（２）ジェランガムのゲルの作成
「１．発明品１の作成」の（２）に従いジェランガムのゲルを得た。
（３）微細ゲルの作成
別の容器に５０ｇの乳酸カルシウムと１３.７５ｇの乳酸を１３６.２５ｇの水に溶解し、２００ｇとしたものを作成し、これを上記（２）で作成したジェランガムのゲルに追添加し、分散液とした。この分散液をホモジナイザー15MPaで再度粉砕し、ジェランガムのゲルにカルシウムイオンを添加したゲルを得た。得られたゲルを粒度分布測定装置にて測定した結果、メジアン径は１５μｍであった。また、最終的なカルシウム濃度は、９.６２ｇ／Ｌであった。
5. Preparation of Invention 5 (1) Composition of composition In order to prepare a gel of thickening stabilizer, 4.0 g of deacylated gellan gum powder, 746 g of water, 2.4 g of calcium lactate, 45.6 g of water, 2.0 g of 90% lactic acid, 50 g of calcium lactate, 13.75 g of 90% lactic acid and 136.25 g of water were used.
(2) Preparation of gellan gum gel A gellan gum gel was obtained according to (2) of "1. Preparation of Invention 1".
(3) Preparation of fine gel In another container, 50 g of calcium lactate and 13.75 g of lactic acid were dissolved in 136.25 g of water to prepare 200 g of the gellan gum prepared in (2) above. It was added to the gel to prepare a dispersion. This dispersion was pulverized again with a homogenizer of 15 MPa to obtain a gel in which calcium ions were added to a gellan gum gel. As a result of measuring the obtained gel with a particle size distribution measuring device, the median diameter was 15 μm. The final calcium concentration was 9.62 g / L.
６．発明品６の作成
（１）組成の構成
増粘安定剤のゲルを作成するために、４.０ｇの脱アシル型ジェランガム粉末、７４６ｇの水、２.４ｇの乳酸カルシウム、４６.０ｇの水、１.６ｇのクエン酸、２００ｇの水を用いた（以下、この組成を「組成Ａ」という）。
（２）ジェランガムのゲルの作成
４.０ｇの脱アシル型ジェランガム粉末を７４６ｇの水に分散し、９０℃まで加熱して溶解させ、ジェランガム溶液を作成した。２.４ｇの乳酸カルシウムを４６.０ｇの水に分散し、９０℃まで加温して溶解させ、乳酸カルシウム溶液を作成した。ジェランガム溶液と乳酸カルシウム溶液を９０℃に保ったまま混合し、１.６ｇのクエン酸粉末を投入して溶解し、混合液を得た。この混合液をホモミキサーで攪拌しながら２０℃以下まで冷却し、２００ｇの水を加えて再度撹拌し、ジェランガムのゲルを得た。
（３）微細ゲルの作成
このゲルを再度ホモジナイザー5MPaで粉砕し、ジェランガムのゲルを得た。得られたゲルを粒度分布測定装置にて測定した結果、メジアン径は２２０μｍであった。また、最終的なカルシウム濃度は、０.３１ｇ／Ｌであった（発明品７〜発明品９について同じ）。
6. Preparation of Invention 6 (1) Composition of composition In order to prepare a gel of thickening stabilizer, 4.0 g of deacylated gellan gum powder, 746 g of water, 2.4 g of calcium lactate, 46.0 g of water, 1.6 g of citric acid and 200 g of water were used (hereinafter, this composition is referred to as "composition A").
(2) Preparation of Gellan Gum Gel 4.0 g of deacylated gellan gum powder was dispersed in 746 g of water and heated to 90 ° C. to dissolve it to prepare a gellan gum solution. 2.4 g of calcium lactate was dispersed in 46.0 g of water and heated to 90 ° C. to dissolve it to prepare a calcium lactate solution. The gellan gum solution and the calcium lactate solution were mixed while being maintained at 90 ° C., and 1.6 g of citric acid powder was added and dissolved to obtain a mixed solution. The mixed solution was cooled to 20 ° C. or lower while stirring with a homomixer, 200 g of water was added, and the mixture was stirred again to obtain a gellan gum gel.
(3) Preparation of fine gel This gel was pulverized again with a homogenizer 5 MPa to obtain a gellan gum gel. As a result of measuring the obtained gel with a particle size distribution measuring device, the median diameter was 220 μm. The final calcium concentration was 0.31 g / L (same for Inventions 7 to 9).
７．発明品７の作成
「６．発明品６の作成」の（１）、（２）に従いジェランガムのゲルを得た。
この分散液をホモジナイザー無圧で再度粉砕した後、ジェランガムのゲルを得た。得られたゲルを粒度分布測定装置にて測定した結果、メジアン径は２９０μｍであった。
7. Preparation of Invention 7 A gellan gum gel was obtained according to (1) and (2) of "6. Preparation of Invention 6".
The dispersion was pulverized again without pressure with a homogenizer to obtain a gellan gum gel. As a result of measuring the obtained gel with a particle size distribution measuring device, the median diameter was 290 μm.
８．発明品８の作成
「６．発明品１の作成」の（１）、（２）に従いジェランガムのゲルを得た。
得られたゲルを粒度分布測定装置にて測定した結果、メジアン径は５００μｍであった。
8. Preparation of Invention 8 A gellan gum gel was obtained according to (1) and (2) of "6. Preparation of Invention 1".
As a result of measuring the obtained gel with a particle size distribution measuring device, the median diameter was 500 μm.
９．発明品９の作成
「６．発明品１の作成」の（１）、（２）に従いジェランガムのゲルを得た。このとき、ホモミキサーの撹拌時間を「８．発明品８の作成」の撹拌時間よりも短くした。
得られたゲルを粒度分布測定装置にて測定した結果、メジアン径は９００μｍであった。
9. Preparation of Invention 9 A gellan gum gel was obtained according to (1) and (2) of "6. Preparation of Invention 1". At this time, the stirring time of the homomixer was made shorter than the stirring time of "8. Preparation of Invention 8".
As a result of measuring the obtained gel with a particle size distribution measuring device, the median diameter was 900 μm.
１０．発明品１０の作成
（１）組成の構成
増粘安定剤のゲルを作成するために、４.０ｇの脱アシル型ジェランガム粉末、７４６ｇの水、３.０ｇの塩化カルシウム（無水）、４５.０ｇの水、２.０ｇの９０％乳酸、１０.０ｇの塩化カルシウム、５.５ｇの９０％乳酸、１８４.５ｇの水を用いた。
（２）ジェランガムのゲルの作成
４.０ｇの脱アシル型ジェランガム粉末を７４６ｇの水に分散し、９０℃まで加熱して溶解させ、ジェランガム溶液を作成した。３.０ｇの塩化カルシウムを４５.６ｇの水に分散し、９０℃まで加温して溶解させ、塩化カルシウム溶液を作成した。ジェランガム溶液と塩化カルシウム溶液を９０℃に保ったまま混合し、２.０ｇの９０％乳酸を投入して溶解し、混合液を得た。この混合液をホモミキサーで攪拌しながら２０℃以下まで冷却し、ジェランガムのゲルを得た。
（３）微細ゲルの作成
別の容器に１０ｇの塩化カルシウムと５.５ｇの乳酸を１８４.５ｇの水に溶解し、２００ｇとしたものを作成し、これを上記ジェランガムのゲルに追添加し、分散液とした。この分散液をホモジナイザー15MPaで再度粉砕し、ジェランガムのゲルにカルシウムイオンを添加したゲルを得た。得られたゲルを粒度分布測定装置にて測定した結果、メジアン径は６０μｍであった。また、最終的なカルシウム濃度は、４.６８ｇ／Ｌであった。
10. Preparation of Invention 10 (1) Composition of composition In order to prepare a gel of thickening stabilizer, 4.0 g of deacylated gellan gum powder, 746 g of water, 3.0 g of calcium chloride (anhydrous), 45.0 g. Water, 2.0 g of 90% lactic acid, 10.0 g of calcium chloride, 5.5 g of 90% lactic acid, and 184.5 g of water were used.
(2) Preparation of Gellan Gum Gel 4.0 g of deacylated gellan gum powder was dispersed in 746 g of water and heated to 90 ° C. to dissolve it to prepare a gellan gum solution. 3.0 g of calcium chloride was dispersed in 45.6 g of water and heated to 90 ° C. to dissolve it to prepare a calcium chloride solution. The gellan gum solution and the calcium chloride solution were mixed while being maintained at 90 ° C., and 2.0 g of 90% lactic acid was added and dissolved to obtain a mixed solution. The mixed solution was cooled to 20 ° C. or lower with stirring with a homomixer to obtain a gellan gum gel.
(3) Preparation of fine gel In another container, 10 g of calcium chloride and 5.5 g of lactic acid were dissolved in 184.5 g of water to prepare 200 g, and this was added to the above gellan gum gel. It was used as a dispersion. This dispersion was pulverized again with a homogenizer of 15 MPa to obtain a gel in which calcium ions were added to a gellan gum gel. As a result of measuring the obtained gel with a particle size distribution measuring device, the median diameter was 60 μm. The final calcium concentration was 4.68 g / L.
１１．発明品１１の作成
（１）組成の構成
増粘安定剤のゲルを作成するために、４.０ｇの脱アシル型ジェランガム粉末、７４６ｇの水、５.０ｇのグルコン酸カルシウム、４３.０ｇの水、２.０ｇの９０％乳酸、１２.０ｇのグルコン酸カルシウム、５.５ｇの９０％乳酸、１８２.５ｇの水を用いた。
（２）ジェランガムのゲルの作成
４.０ｇの脱アシル型ジェランガム粉末を７４６ｇの水に分散し、９０℃まで加熱して溶解させ、ジェランガム溶液を作成した。５.０ｇのグルコン酸カルシウムを４３.０ｇの水に分散し、９０℃まで加温して溶解させ、グルコン酸カルシウム溶液を作成した。ジェランガム溶液と塩化カルシウム溶液を９０℃に保ったまま混合し、２.０ｇの９０％乳酸を投入して溶解し、混合液を得た。この混合液をホモミキサーで攪拌しながら２０℃以下まで冷却し、ジェランガムのゲルを得た。
（３）微細ゲルの作成
別の容器に１２ｇのグルコン酸カルシウムと５.５ｇの乳酸を１８２.５ｇの水に溶解し、２００ｇとしたものを作成し、これを上記（２）で作成したジェランガムのゲルに追添加し、分散液とした。この分散液をホモジナイザー5MPaで再度粉砕し、ジェランガムのゲルにカルシウムイオンを添加したゲルを得た。得られたゲルを粒度分布測定装置にて測定した結果、メジアン径は１５０μｍであった。また、最終的なカルシウム濃度は、１.５１ｇ／Ｌであった。
11. Preparation of Invention 11 (1) Composition of composition In order to prepare a gel of a thickening stabilizer, 4.0 g of deacylated gellan gum powder, 746 g of water, 5.0 g of calcium gluconate, and 43.0 g of water 2.0 g of 90% lactic acid, 12.0 g of calcium gluconate, 5.5 g of 90% lactic acid and 182.5 g of water were used.
(2) Preparation of Gellan Gum Gel 4.0 g of deacylated gellan gum powder was dispersed in 746 g of water and heated to 90 ° C. to dissolve it to prepare a gellan gum solution. 5.0 g of calcium gluconate was dispersed in 43.0 g of water and heated to 90 ° C. to dissolve it to prepare a calcium gluconate solution. The gellan gum solution and the calcium chloride solution were mixed while being maintained at 90 ° C., and 2.0 g of 90% lactic acid was added and dissolved to obtain a mixed solution. The mixed solution was cooled to 20 ° C. or lower with stirring with a homomixer to obtain a gellan gum gel.
(3) Preparation of fine gel In another container, 12 g of calcium gluconate and 5.5 g of lactic acid were dissolved in 182.5 g of water to prepare 200 g of the gellan gum prepared in (2) above. Was added to the gel to prepare a dispersion. This dispersion was pulverized again with a homogenizer 5 MPa to obtain a gel in which calcium ions were added to a gellan gum gel. As a result of measuring the obtained gel with a particle size distribution measuring device, the median diameter was 150 μm. The final calcium concentration was 1.51 g / L.
１２．発明品１２（アルギン酸ゲル）の作成
（１）組成の構成
増粘安定剤のゲルを作成するために、１０.０ｇのアルギン酸ナトリウム（アルギン酸Ｎａ）、４９０ｇの水、１.２５ｇの炭酸カルシウム、１４８.７５ｇの水、１２.５ｇのグルコノデルタラクトン、１３７.５ｇの水、２０.０ｇの乳酸カルシウム、１８０ｇの水を用いた。
（２）アルギン酸ゲルの作成
１０.０ｇのアルギン酸Ｎａを４９０ｇの水に溶解し、アルギン酸Ｎａ溶液を作成した。１.２５ｇの炭酸カルシウムを１４８.７５ｇの水に分散させ炭酸カルシウム懸濁液を作成した。アルギン酸Ｎａ溶液及び炭酸カルシウム懸濁液を混合し、混合液を作成した。
別の容器に１２.５ｇのグルコノデルタラクトンを１３７.５ｇの水に溶解したものを作成し、溶解後直ちに上記混合液に添加して攪拌混合した。この混合液を１晩静置し、アルギン酸ゲルを得た。
（３）微細ゲルの作成
別の容器に２０.０ｇの乳酸カルシウムを１８０ｇの水に溶解した乳酸カルシウム溶液（１０％乳酸カルシウム溶液）を作成した。上記アルギン酸ゲルに２００ｇの１０％乳酸カルシウム溶液を加え、ホモミキサーで粉砕した後、ホモジナイザー15MPaで再度粉砕しアルギン酸カルシウムの微細なゲルを得た。得られたゲルを粒度分布測定装置にて測定した結果、メジアン径は６５μｍであった。また、最終的なカルシウム濃度は、３.１ｇ／Ｌであった。
12. Preparation of Invention 12 (Alginate Gel) (1) Composition of Composition In order to prepare a gel of thickening stabilizer, 10.0 g of sodium alginate (Na alginate), 490 g of water, 1.25 g of calcium carbonate, 148 .75 g of water, 12.5 g of gluconodeltalactone, 137.5 g of water, 20.0 g of calcium lactate and 180 g of water were used.
(2) Preparation of alginate gel 10.0 g of Na alginate was dissolved in 490 g of water to prepare a Na alginate solution. 1.25 g of calcium carbonate was dispersed in 148.75 g of water to prepare a calcium carbonate suspension. A solution of Na alginate and a suspension of calcium carbonate were mixed to prepare a mixed solution.
A solution prepared by dissolving 12.5 g of glucono delta lactone in 137.5 g of water in another container was prepared, and immediately after the dissolution, the mixture was added to the above mixed solution and mixed by stirring. The mixture was allowed to stand overnight to obtain an alginate gel.
(3) Preparation of fine gel A calcium lactate solution (10% calcium lactate solution) in which 20.0 g of calcium lactate was dissolved in 180 g of water was prepared in another container. 200 g of a 10% calcium lactate solution was added to the alginate gel, pulverized with a homomixer, and then pulverized again with a homogenizer 15 MPa to obtain a fine gel of calcium alginate. As a result of measuring the obtained gel with a particle size distribution measuring device, the median diameter was 65 μm. The final calcium concentration was 3.1 g / L.
１３．発明品１３（ペクチンゲル）の作成
（１）組成の構成
増粘安定剤のゲルを作成するために、１２.８ｇのローメトキシルペクチン、２.０ｇの乳酸ナトリウム、６８５.２ｇの水、６.４ｇの乳酸カルシウム、８０.０ｇの水、９０％乳酸（適量）、水（適量）を用いた。
（２）ペクチンゲルの作成
１２.８ｇのペクチンと２.０ｇの乳酸ナトリウムを６８５.４ｇの水に分散し、９０℃まで加熱して溶解させ、ペクチン溶液を作成した。６.４ｇの乳酸カルシウムを８０ｇの水に分散し、９０℃まで加温して溶解させ、乳酸カルシウム溶液を作成した。
ペクチン溶液をホモミキサーで攪拌しながら、乳酸カルシウム溶液を混合し、ここに９０％乳酸を徐々に加えてｐHを３.８に調整した後、水を加えて合計量を８００ｇとした。この混合液を２０℃以下に冷却し、ペクチンゲルを作成した。
（３）微細ゲルの作成
別の容器に２０.０ｇの乳酸カルシウムと５.５ｇの乳酸を１７４.５ｇの水に溶解し、２００ｇとしたものを作成し、これを上記ペクチンゲルに追添加し、分散液とした。この分散液をホモジナイザー無圧で再度粉砕し、ペクチンゲルにカルシウムイオンを添加したゲルを得た。得られたゲルを粒度分布測定装置にて測定した結果、メジアン径は６０μｍであった。また、最終的なカルシウム濃度は、３.４ｇ／Ｌであった。
13. Preparation of Invention 13 (pectin gel) (1) Composition of composition In order to prepare a gel of thickening stabilizer, 12.8 g of low methoxyl pectin, 2.0 g of sodium lactate, 685.2 g of water, 6. 4 g of calcium lactate, 80.0 g of water, 90% lactate (appropriate amount) and water (appropriate amount) were used.
(2) Preparation of pectin gel 12.8 g of pectin and 2.0 g of sodium lactate were dispersed in 685.4 g of water and heated to 90 ° C. to dissolve them to prepare a pectin solution. 6.4 g of calcium lactate was dispersed in 80 g of water and heated to 90 ° C. to dissolve it to prepare a calcium lactate solution.
The calcium lactate solution was mixed while stirring the pectin solution with a homomixer, and 90% lactic acid was gradually added thereto to adjust the pH to 3.8, and then water was added to bring the total amount to 800 g. The mixed solution was cooled to 20 ° C. or lower to prepare a pectin gel.
(3) Preparation of fine gel Dissolve 20.0 g of calcium lactate and 5.5 g of lactic acid in 174.5 g of water in another container to make 200 g, and add this to the above pectin gel. , A dispersion. This dispersion was pulverized again without pressure with a homogenizer to obtain a gel in which calcium ions were added to a pectin gel. As a result of measuring the obtained gel with a particle size distribution measuring device, the median diameter was 60 μm. The final calcium concentration was 3.4 g / L.
１４．発明品１４（こんにゃくゲル）の作成
（１）組成の構成
増粘安定剤のゲルを作成するために、１６.０ｇのこんにゃく粉、７０４ｇの水、０.７ｇの水酸化カルシウム、７９.３ｇの水、２００ｇの水を用いた。
（２）こんにゃくのゲルの作成
１６.０ｇのこんにゃく粉を７０４ｇの水に分散し、１時間以上静置して膨潤させることで、こんにゃく液を作成した。０.７ｇの水酸化カルシウムを７９.３ｇの水に溶解し、水酸化カルシウム溶液を作成した。こんにゃく液と水酸化カルシウム溶液を攪拌混合し、煮沸水に流し込んだ後、１５分間加熱し、こんにゃくゲルを作成した。
（３）微細ゲルの作成
こんにゃくゲルをザルを用いて水を切り、２００ｇの水（こんにゃくゲルの質量の２５％の水）を加えた後、ミキサーで粉砕し、ゲル粗砕物を得た。これをホモミキサーで粉砕した。得られたゲルを粒度分布測定装置にて測定した結果、メジアン径は３５５μｍであった。また、最終的なカルシウム濃度は、０.３８ｇ／Ｌであった。
14. Preparation of Invention 14 (Konjac Gel) (1) Composition of composition In order to prepare a gel of thickening stabilizer, 16.0 g of konjac flour, 704 g of water, 0.7 g of calcium hydroxide, 79.3 g of Water, 200 g of water was used.
(2) Preparation of konjac gel A konjac liquid was prepared by dispersing 16.0 g of konjac flour in 704 g of water and allowing it to stand for 1 hour or more to swell. 0.7 g of calcium hydroxide was dissolved in 79.3 g of water to prepare a calcium hydroxide solution. The konjac solution and the calcium hydroxide solution were stirred and mixed, poured into boiling water, and then heated for 15 minutes to prepare a konjac gel.
(3) Preparation of fine gel The konjac gel was drained with a colander, 200 g of water (25% of the mass of the konjac gel) was added, and the mixture was pulverized with a mixer to obtain a coarse gel. This was crushed with a homomixer. As a result of measuring the obtained gel with a particle size distribution measuring device, the median diameter was 355 μm. The final calcium concentration was 0.38 g / L.
１５．発明品１５（寒天ゲル）の作成
（１）組成の構成
増粘安定剤のゲルを作成するために、４.０ｇの寒天、７９６ｇの水、２０ｇの乳酸カルシウム、１８０ｇの水を用いた。
（２）寒天ゲルの作成
４.０ｇの寒天を７９６ｇの水に分散し、９０℃まで加熱して溶解させた後、２０℃まで冷却し寒天ゲルを作成した。
（３）微細ゲルの作成
別の容器に２０ｇの乳酸カルシウムを１８０ｇの水に溶解し、２００ｇとした１０％乳酸カルシウム溶液を作成した。寒天ゲルをカッターで粗砕し、２００ｇの１０％乳酸カルシウム溶液を加えた後、ホモミキサーにて粉砕し、ゲルを得た。このゲル分散液をホモジナイザー無圧にて再度粉砕し、微細な寒天ゲルを得た。得られたゲルを粒度分布測定装置にて測定した結果、メジアン径は１４３μｍであった。また、最終的なカルシウム濃度は、２.６ｇ／Ｌであった。
15. Preparation of Invention 15 (Agar Gel) (1) Composition of Composition In order to prepare a gel of a thickening stabilizer, 4.0 g of agar, 796 g of water, 20 g of calcium lactate and 180 g of water were used.
(2) Preparation of agar gel 4.0 g of agar was dispersed in 796 g of water, heated to 90 ° C. to dissolve it, and then cooled to 20 ° C. to prepare an agar gel.
(3) Preparation of fine gel In another container, 20 g of calcium lactate was dissolved in 180 g of water to prepare a 10% calcium lactate solution of 200 g. The agar gel was roughly crushed with a cutter, 200 g of a 10% calcium lactate solution was added, and then pulverized with a homomixer to obtain a gel. This gel dispersion was pulverized again without pressure with a homogenizer to obtain a fine agar gel. As a result of measuring the obtained gel with a particle size distribution measuring device, the median diameter was 143 μm. The final calcium concentration was 2.6 g / L.
１６．発明品１６（カードランゲル）の作成
（１）組成の構成
増粘安定剤のゲルを作成するために、３０ｇのカードラン、８７０ｇの水、２０ｇの乳酸カルシウム、８０ｇの水を用いた。
（２）カードランゲルの作成
３０ｇのカードランを８７０gの水に分散し、脱気した後、ホモミキサーを用いて、攪拌操作を行い（1000rpm×10min.）、カードランを膨潤させ、分散液を得た。この分散液をホモミキサーで攪拌しながら６０℃に加熱し、３０分保温した後、攪拌したまま９０℃まで加熱し、１時間保持した。
別の容器に２０ｇの乳酸カルシウムを８０ｇの水に溶解した１００ｇの２０％乳酸カルシウム溶液を作成した。カードランゲルの分散液に、１００ｇの２０％乳酸カルシウム溶液を加え、６０℃まで冷却して、ホモジナイザー無圧で再度粉砕し、カードランのゲルを得た。得られたゲルを粒度分布測定装置にて測定した結果、メジアン径は６０μｍであった。また、最終的なカルシウム濃度は、２.６ｇ／Ｌであった。
16. Preparation of Invention 16 (Cardlan gel) (1) Composition of composition In order to prepare a gel of a thickening stabilizer, 30 g of curdlan, 870 g of water, 20 g of calcium lactate and 80 g of water were used.
(2) Preparation of curdlan gel 30 g of curdlan is dispersed in 870 g of water, degassed, and then stirred using a homomixer (1000 rpm x 10 min.) To swell the curdlan and disperse the dispersion. Obtained. The dispersion was heated to 60 ° C. with stirring with a homomixer, kept warm for 30 minutes, then heated to 90 ° C. with stirring, and held for 1 hour.
A 100 g 20% calcium lactate solution was prepared by dissolving 20 g of calcium lactate in 80 g of water in another container. 100 g of a 20% calcium lactate solution was added to the dispersion of curdlan gel, cooled to 60 ° C., and pulverized again without pressure with a homogenizer to obtain a curdlan gel. As a result of measuring the obtained gel with a particle size distribution measuring device, the median diameter was 60 μm. The final calcium concentration was 2.6 g / L.
＜比較品の作成＞
１．比較品１の作成
「６．発明品６の作成」中に記載した組成Ａを用い、「６．発明品６の作成」中の「（２）ジェランガムのゲルの作成」に従って、ジェランガムのゲルを得た。
このゲルを再度ホモジナイザー15MPaで粉砕し、ジェランガムの微細なゲルを得た。得られたゲルを粒度分布測定装置にて測定した結果、メジアン径は４２μｍであった。また、最終的なカルシウム濃度は、０.３１ｇ／Ｌであった。
２．比較品２の作成
「６．発明品６の作成」中に記載した組成Ａを用い、「６．発明品６の作成」中の「（２）ジェランガムのゲルの作成」に従って、ジェランガムのゲルを得た。
このゲルを再度ホモジナイザー10MPaで粉砕し、ジェランガムの微細なゲルを得た。得られたゲルを粒度分布測定装置にて測定した結果、メジアン径は１５１μｍであった。また、最終的なカルシウム濃度は、０.３１ｇ／Ｌであった。
<Creation of comparative products>
1. 1. Preparation of Comparative Product 1 Using the composition A described in "6. Preparation of Invention 6", prepare a gellan gum gel according to "(2) Preparation of gellan gum gel" in "6. Preparation of invention 6". Obtained.
This gel was pulverized again with a homogenizer of 15 MPa to obtain a fine gel of gellan gum. As a result of measuring the obtained gel with a particle size distribution measuring device, the median diameter was 42 μm. The final calcium concentration was 0.31 g / L.
2. 2. Preparation of Comparative Product 2 Using the composition A described in "6. Preparation of Invention 6", prepare a gellan gum gel according to "(2) Preparation of gellan gum gel" in "6. Preparation of Invention 6". Obtained.
This gel was pulverized again with a homogenizer 10 MPa to obtain a fine gel of gellan gum. As a result of measuring the obtained gel with a particle size distribution measuring device, the median diameter was 151 μm. The final calcium concentration was 0.31 g / L.
＜ゲルの評価＞
本発明品１〜発明品１６、比較品１及び比較品２の評価を行った。各ゲル品をアルコール濃度０％（ノンアルコールカクテル）、アルコール濃度３％（低アルコール炭酸飲料）、５％（チューハイ）、９％（ストロング系チューハイ）、１５％（スパークリングワイン）の市販アルコール含有炭酸飲料（各５０ｍL）に、それぞれ０.０２％（１０μL）、０.０５％（２５μL）、０.１％（５０μL）、０.５％（２５０μL）、１％（５００μL）の割合なるように添加した。
まず、マイクロピペッターを用いて試飲カップ底部に上記各容量のゲル品を添加し、ここに静かに各飲料５０ｍLを注いだ。静かに３回攪拌した後、熟練したパネラー５名により一度に試飲し、官能評価を行った。比較対象として、発明品または比較品に代えて、同じ割合の水を加えたものを用いた。
評価基準として、炭酸感の強さ及び口中での炭酸感の持続性を用いた。比較対象（水）を基準（評点０）とし、＋３〜−３の７段階の評価とした。具体的には、「非常に強く感じる：３点、強く感じる：２点、若干強く感じる：１点、変わらない：０点、若干弱く感じる：−１点、弱く感じる：−２点、非常に弱く感じる：−３点」とした。
結果を表１〜表５に示した。但し、表中において、得点はパネラー５名の平均評点を示した。
<Evaluation of gel>
The products 1 to 16 of the present invention, the comparative product 1 and the comparative product 2 were evaluated. Each gel product has an alcohol concentration of 0% (non-alcohol cocktail), an alcohol concentration of 3% (low-alcohol carbonated drink), 5% (chu-hi), 9% (strong chu-hi), and 15% (sparkling wine). The ratio of 0.02% (10 μL), 0.05% (25 μL), 0.1% (50 μL), 0.5% (250 μL), and 1% (500 μL) to the beverage (50 mL each) Added.
First, a gel product of each volume was added to the bottom of the tasting cup using a micropipettor, and 50 mL of each beverage was gently poured into the gel product. After gently stirring three times, the sensory evaluation was performed by tasting at one time by five skilled panelists. As a comparison target, a product to which the same proportion of water was added was used instead of the invention product or the comparative product.
As evaluation criteria, the strength of carbonation and the persistence of carbonation in the mouth were used. The comparison target (water) was used as the standard (score 0), and the evaluation was made on a 7-point scale from +3 to -3. Specifically, "feel very strong: 3 points, feel strong: 2 points, feel slightly strong: 1 point, do not change: 0 points, feel slightly weak: -1 point, feel weak: -2 points, very I feel weak: -3 points. "
The results are shown in Tables 1-5. However, in the table, the score shows the average score of 5 panelists.
このように本実施形態によれば、味やフレーバーへの影響が少なく、炭酸感を増強できると共に、炭酸ガスの刺激を持続できるアルコール含有炭酸飲料の炭酸感増強剤、及びこの増強剤を含有するアルコール含有炭酸飲料を提供できた。 As described above, according to the present embodiment, the carbonic acid sensation enhancer of the alcohol-containing carbonated beverage, which has little influence on the taste and flavor, can enhance the carbonic acid sensation, and can sustain the stimulation of carbon dioxide gas, and the reinforced agent are contained. An alcohol-containing carbonated drink could be provided.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019127945A JP6724218B1 (en) | 2019-07-09 | 2019-07-09 | Carbonate enhancer for alcoholic carbonated beverages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019127945A JP6724218B1 (en) | 2019-07-09 | 2019-07-09 | Carbonate enhancer for alcoholic carbonated beverages |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP6724218B1 JP6724218B1 (en) | 2020-07-15 |
| JP2021010353A true JP2021010353A (en) | 2021-02-04 |
Family
ID=71523943
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019127945A Active JP6724218B1 (en) | 2019-07-09 | 2019-07-09 | Carbonate enhancer for alcoholic carbonated beverages |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6724218B1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2022061851A (en) * | 2020-10-07 | 2022-04-19 | サッポロビール株式会社 | Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006246771A (en) * | 2005-03-10 | 2006-09-21 | Suntory Ltd | Carbonated beverage improved in foam feeling |
| JP2007181427A (en) * | 2006-01-06 | 2007-07-19 | Sanei Gen Ffi Inc | Foaming agent and/or foaming stabilizer for drink, and foamed drink containing the same |
| JP2009055879A (en) * | 2007-09-03 | 2009-03-19 | Suntory Ltd | Jelly-containing beverage and method for producing the same |
| WO2012102198A1 (en) * | 2011-01-24 | 2012-08-02 | 不二製油株式会社 | Carbonate-retaining agent for carbonated drink |
| JP2013121323A (en) * | 2011-12-09 | 2013-06-20 | Taiyo Kagaku Co Ltd | Carbonic acid feeling applying agent |
| DE102013110128A1 (en) * | 2013-09-13 | 2015-03-19 | Amir Foroutan | Aqueous agglomerate in particle form and its use |
| JP2015089357A (en) * | 2013-11-06 | 2015-05-11 | ユニテックフーズ株式会社 | New gelatinizer |
| JP2016165251A (en) * | 2015-03-10 | 2016-09-15 | アサヒビール株式会社 | Bottled beverage |
-
2019
- 2019-07-09 JP JP2019127945A patent/JP6724218B1/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006246771A (en) * | 2005-03-10 | 2006-09-21 | Suntory Ltd | Carbonated beverage improved in foam feeling |
| JP2007181427A (en) * | 2006-01-06 | 2007-07-19 | Sanei Gen Ffi Inc | Foaming agent and/or foaming stabilizer for drink, and foamed drink containing the same |
| JP2009055879A (en) * | 2007-09-03 | 2009-03-19 | Suntory Ltd | Jelly-containing beverage and method for producing the same |
| WO2012102198A1 (en) * | 2011-01-24 | 2012-08-02 | 不二製油株式会社 | Carbonate-retaining agent for carbonated drink |
| JP2013121323A (en) * | 2011-12-09 | 2013-06-20 | Taiyo Kagaku Co Ltd | Carbonic acid feeling applying agent |
| DE102013110128A1 (en) * | 2013-09-13 | 2015-03-19 | Amir Foroutan | Aqueous agglomerate in particle form and its use |
| JP2015089357A (en) * | 2013-11-06 | 2015-05-11 | ユニテックフーズ株式会社 | New gelatinizer |
| JP2016165251A (en) * | 2015-03-10 | 2016-09-15 | アサヒビール株式会社 | Bottled beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6724218B1 (en) | 2020-07-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| TWI515292B (en) | Alcoholic beverage containing jelly and its manufacturing method | |
| JP2007181427A (en) | Foaming agent and/or foaming stabilizer for drink, and foamed drink containing the same | |
| JP5070134B2 (en) | Foamed beverage with acidic milk component | |
| JP2009011200A (en) | Saponin-containing effervescent beverage | |
| WO2011010368A1 (en) | Method for enhancing the bubble retention ability of drink | |
| JP6046336B2 (en) | Jelly drink with high solid content | |
| JP2011147462A (en) | Method for improving bubble retention in sparkling beverage | |
| JP6576029B2 (en) | Non-fermenting beer-like sparkling beverage | |
| JP2009055879A (en) | Jelly-containing beverage and method for producing the same | |
| MX2009011084A (en) | Beverage composition with foam generating component. | |
| JP6599606B2 (en) | Non-fermenting beer-like sparkling beverage | |
| JP2016082894A (en) | Unfermented beer-like sparkling drink | |
| JP2016082895A (en) | Unfermented beer-like sparkling drink | |
| JP2012223101A (en) | Packaged carbonated beverage and method for producing the same | |
| JP5956145B2 (en) | Carbonic acid imparting agent | |
| JP4117828B2 (en) | Carbonate-based foam control agent for sparkling beverages | |
| JP5001106B2 (en) | Carbonated beverage containing fermented cellulose | |
| JP4675852B2 (en) | Thickener for liquid composition | |
| JP6724218B1 (en) | Carbonate enhancer for alcoholic carbonated beverages | |
| JP2006246771A (en) | Carbonated beverage improved in foam feeling | |
| JP2014217282A (en) | Foaming agent for carbon dioxide-containing nonalcoholic beverage | |
| JP2009011199A (en) | Foaming beverage | |
| JP2015092834A (en) | Oral composition with carbonic feel, and carbonic feel-imparting agent | |
| JP2021159053A (en) | Production method of crushed leaf-containing beer-like beverage | |
| JP2012000096A (en) | Method for producing jelly beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20190725 |
|
| A871 | Explanation of circumstances concerning accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A871 Effective date: 20190725 |
|
| A975 | Report on accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A971005 Effective date: 20190816 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20191008 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20191204 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200129 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200317 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200512 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20200623 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20200624 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6724218 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |