JP2021101649A - Packaged jelly beverage and method for enhancing carbonic acid feeling - Google Patents
Packaged jelly beverage and method for enhancing carbonic acid feeling Download PDFInfo
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- JP2021101649A JP2021101649A JP2019234264A JP2019234264A JP2021101649A JP 2021101649 A JP2021101649 A JP 2021101649A JP 2019234264 A JP2019234264 A JP 2019234264A JP 2019234264 A JP2019234264 A JP 2019234264A JP 2021101649 A JP2021101649 A JP 2021101649A
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- Prior art keywords
- beverage
- jelly
- carbonated
- ppm
- jelly beverage
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- 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.)
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 135
- 239000008274 jelly Substances 0.000 title claims abstract description 135
- 235000013361 beverage Nutrition 0.000 title claims abstract description 134
- 238000000034 method Methods 0.000 title claims abstract description 40
- 230000002708 enhancing effect Effects 0.000 title claims description 8
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 title abstract 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 115
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 claims abstract description 30
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 claims abstract description 28
- 229940043350 citral Drugs 0.000 claims abstract description 26
- WEEGYLXZBRQIMU-UHFFFAOYSA-N Eucalyptol Chemical compound C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 claims abstract description 24
- 229960005233 cineole Drugs 0.000 claims abstract description 22
- RFFOTVCVTJUTAD-UHFFFAOYSA-N cineole Natural products C1CC2(C)CCC1(C(C)C)O2 RFFOTVCVTJUTAD-UHFFFAOYSA-N 0.000 claims abstract description 21
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- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 46
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- 235000011089 carbon dioxide Nutrition 0.000 abstract description 6
- 239000007788 liquid Substances 0.000 description 57
- 239000007789 gas Substances 0.000 description 48
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- 239000005715 Fructose Substances 0.000 description 2
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- 229940062353 acid jelly Drugs 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229960005069 calcium Drugs 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
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- 238000004519 manufacturing process Methods 0.000 description 2
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- 235000011007 phosphoric acid Nutrition 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
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Landscapes
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、容器詰めゼリー飲料に関し、特に、炭酸ガスを含有する容器詰めゼリー飲料に関する。 The present invention relates to a packaged jelly beverage, and more particularly to a packaged jelly beverage containing carbon dioxide gas.
容器詰めゼリー飲料は、容器を軽く数回振ってゼリーを破砕した後に容器から排出させたりして飲用する飲料である。近年は、このような容器詰めゼリー飲料として、炭酸ガスを含有させた容器詰めゼリー飲料も開発されている（例えば、特許文献１）。 The packaged jelly beverage is a beverage that is drunk by shaking the container lightly several times to crush the jelly and then discharging it from the container. In recent years, as such a containerized jelly beverage, a containerized jelly beverage containing carbon dioxide gas has also been developed (for example, Patent Document 1).
炭酸ガスを含有する容器詰めゼリー飲料は、飲用時に炭酸ガスが発泡し、飲用者に対して発泡による刺激を感じさせる。この発泡による刺激により、飲用者は、爽快さを得ることができる。なお、以下の説明では、炭酸ガスの発泡による刺激が感じられる感覚を炭酸感という。 In a packaged jelly beverage containing carbon dioxide gas, carbon dioxide gas foams during drinking, which makes the drinker feel the irritation caused by the foaming. The irritation caused by this foaming allows the drinker to obtain exhilaration. In the following description, the sensation of being stimulated by the foaming of carbon dioxide gas is referred to as carbonic acid sensation.
本発明は、炭酸ガスを含有する容器詰めゼリー飲料において、炭酸感を増強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 enhancing a feeling of carbonation in a packaged jelly beverage containing carbon dioxide gas.
本発明の要旨は以下のとおりである。
［１］炭酸ガスを含有する容器詰めゼリー飲料であって、１ｐｐｍ〜３０ｐｐｍのシトラール及び／又は０．１ｐｐｍ〜２．０ｐｐｍのシネオールを含む、容器詰めゼリー飲料。
［２］炭酸ガスボリュームが１．５ｖｏｌ〜２．５ｖｏｌである、［１］に記載の容器詰めゼリー飲料。
［３］２０℃にした前記ゼリー飲料の表面に対して直径１５ｍｍのプランジャーを垂直に押し当てて荷重を加えていったときに前記ゼリー飲料が破断するときの破断荷重が１０〜１６０ｇである、［１］又は［２］に記載の容器詰めゼリー飲料。
［４］炭酸ガスを含有する容器詰めゼリー飲料において、１ｐｐｍ〜３０ｐｐｍのシトラール及び／又は０．１ｐｐｍ〜２．０ｐｐｍを含有させることを含む、炭酸感の増強方法。
The gist of the present invention is as follows.
[1] A packaged jelly beverage containing carbon dioxide gas, which comprises 1 ppm to 30 ppm of citral and / or 0.1 ppm to 2.0 ppm of cineole.
[2] The packaged jelly beverage according to [1], which has a carbon dioxide gas volume of 1.5 vol to 2.5 vol.
[3] When a plunger having a diameter of 15 mm is vertically pressed against the surface of the jelly beverage at 20 ° C. and a load is applied, the breaking load when the jelly beverage breaks is 10 to 160 g. , [1] or [2], the packaged jelly beverage.
[4] A method for enhancing a feeling of carbonation, which comprises containing 1 ppm to 30 ppm of citral and / or 0.1 ppm to 2.0 ppm in a packaged jelly beverage containing carbon dioxide gas.
本発明によれば、炭酸ガスを含有する容器詰めゼリー飲料において、炭酸感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 feeling of carbonation in a packaged jelly beverage containing carbon dioxide gas.
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.
炭酸ガスを含有させた容器詰めゼリー飲料（以下、「炭酸ゼリー飲料」ともいう）は、飲用時に炭酸ガスが発泡する。このため、炭酸ゼリー飲料の飲用者は、炭酸感（炭酸ガスの発泡による刺激が感じられる感覚）を感じ、爽快さを得ることができる。 In a packaged jelly beverage containing carbon dioxide gas (hereinafter, also referred to as "carbonic acid jelly beverage"), carbon dioxide gas foams when drinking. Therefore, the drinker of the carbonic acid jelly drink can feel a feeling of carbonic acid (a feeling of irritation due to the foaming of carbon dioxide gas) and can obtain a refreshing feeling.
本発明者等は、炭酸ゼリー飲料の炭酸感に着目して、炭酸ゼリー飲料の開発を進めたところ、後述する実施例に示す通り、炭酸ゼリー飲料は、炭酸ガスの圧力を同一にした炭酸飲料（液体）ほどの炭酸感が感じられないことを知見した。炭酸感が感じられにくくなると、爽快さも得られにくくなる。 The present inventors have focused on the carbonic acid feeling of the carbonated jelly drink and proceeded with the development of the carbonated jelly drink. As shown in Examples described later, the carbonated jelly drink is a carbonated drink having the same carbonic acid gas pressure. It was found that the feeling of carbonic acid was not felt as much as (liquid). When it becomes difficult to feel carbonic acid, it becomes difficult to obtain exhilaration.
本発明者等は、この知見に基づき、炭酸ゼリー飲料の炭酸感を増強することを着想した。そこで、本発明者等は、まず、炭酸ゼリー飲料における炭酸ガスの圧力を高め、炭酸ゼリー飲料の炭酸感を増強することを検討した。しかしながら、炭酸ガスを含有させたゼリー飲料の原料を、高温で容器に充填する場合には、炭酸ガスの溶解度が低くなるため、炭酸ガスがゼリー飲料の原料から抜け出てしまう。一方で、炭酸ガスを含有させたゼリー飲料の原料を、低温で容器に充填した場合には、容器充填後の高温殺菌の過程で容器の変形が生じてしまうことがある。つまり、容器詰め炭酸ゼリー飲料においては、炭酸ゼリー飲料における炭酸ガスの圧力を所定値以上にすることが困難であった。このため、炭酸ガスの圧力を高める方法とは異なる方法で、炭酸ゼリー飲料の炭酸感を増強する必要が生じた。 Based on this finding, the present inventors have conceived to enhance the carbonated feeling of the carbonated jelly beverage. Therefore, the present inventors first examined increasing the pressure of carbon dioxide gas in the carbonated jelly beverage to enhance the carbonic acid feeling of the carbonated jelly beverage. However, when the raw material of a jelly beverage containing carbon dioxide gas is filled in a container at a high temperature, the solubility of the carbon dioxide gas becomes low, so that the carbon dioxide gas escapes from the raw material of the jelly beverage. On the other hand, when the raw material of a jelly beverage containing carbon dioxide gas is filled in a container at a low temperature, the container may be deformed in the process of high temperature sterilization after filling the container. That is, in the packaged carbonated jelly drink, it was difficult to make the pressure of carbon dioxide gas in the carbonated jelly drink equal to or higher than a predetermined value. Therefore, it has become necessary to enhance the carbonic acid feeling of the carbonated jelly beverage by a method different from the method of increasing the pressure of carbon dioxide gas.
本発明者は、鋭意検討した結果、所定濃度のシトラール及び／又は所定濃度のシネオールを炭酸ゼリー飲料に含有することで、炭酸感が増強されることを見出し、本発明を完成するに至った。 As a result of diligent studies, the present inventor has found that the carbonic acid feeling is enhanced by containing a predetermined concentration of citral and / or a predetermined concentration of cineole in a carbonated jelly drink, and has completed the present invention.
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、炭酸ガスを含有する容器詰めゼリー飲料（以下、単に「炭酸ゼリー飲料」ともいう）に関する。 The present embodiment relates to a packaged jelly beverage containing carbon dioxide gas (hereinafter, also simply referred to as “carbonated jelly beverage”).
本明細書において、容器詰めゼリー飲料とは、容器に詰められたゼリー飲料を指す。また、ゼリー飲料とは、破断荷重が１０〜１８０ｇの飲用されるゼリーを指す。例えば、容器詰めゼリー飲料は、容器を軽く数回振ってゼリーを破砕した後に容器から排出することで飲用することができる。 As used herein, the packaged jelly beverage refers to a jelly beverage packaged in a container. The jelly beverage refers to a jelly that is drunk with a breaking load of 10 to 180 g. For example, a containerized jelly beverage can be drunk by shaking the container lightly several times to crush the jelly and then discharging it from the container.
なお、破断荷重は、主に硬さを反映するパラメーターであり、ゼリー飲料とするには、荷重を上述した範囲内（１０〜１８０ｇの範囲内）にすることが必要である。破断荷重が上述した範囲外（１０〜１８０ｇの範囲外）になると、飲料が柔らくなりすぎたり硬くなりすぎたりするため、ゼリー飲料として適したものとならない。 The breaking load is a parameter that mainly reflects the hardness, and it is necessary to keep the load within the above-mentioned range (within the range of 10 to 180 g) in order to obtain a jelly beverage. If the breaking load is out of the above range (outside the range of 10 to 180 g), the beverage becomes too soft or too hard, so that it is not suitable as a jelly beverage.
ここで、ゼリー飲料の破断荷重は、２０℃にしたゼリー飲料の表面に対して直径１５ｍｍのプランジャーを垂直に押し当てて荷重を加えていったときに、ゼリー飲料が破断するときの最大荷重Ｆ（ｇ）である。ゼリー飲料の破断荷重は、例えば、レオメーターを用いて測定することができ、プランジャーの降下速度は、例えば、６ｃｍ／ｍｉｎとすることができる。破断荷重を測定する対象のゼリー飲料の大きさは、例えば、直径を６０ｍｍ、とすることができ、厚み（プランジャーが降下する方向における長さ）を８０ｍｍとすることができる。また、ゼリー飲料が破断するとは、プランジャーがゼリー飲料に突き刺さる（プランジャーがゼリー飲料の表面から内部に進入する）ことを指し、必ずしも、ゼリー飲料が崩壊することを要するものではない。 Here, the breaking load of the jelly drink is the maximum load when the jelly drink breaks when a plunger having a diameter of 15 mm is vertically pressed against the surface of the jelly drink at 20 ° C. to apply a load. It is F (g). The breaking load of the jelly beverage can be measured using, for example, a rheometer, and the descent speed of the plunger can be, for example, 6 cm / min. The size of the jelly beverage to be measured for breaking load can be, for example, 60 mm in diameter and 80 mm in thickness (length in the direction in which the plunger descends). Further, the breakage of the jelly drink means that the plunger pierces the jelly drink (the plunger enters the inside from the surface of the jelly drink), and the jelly drink does not necessarily have to collapse.
本実施形態の炭酸ゼリー飲料には、１ｐｐｍ〜３０ｐｐｍのシトラール及び／又は０．１ｐｐｍ〜２ｐｐｍのシネオールが含まれる。なお、本明細書において、シトラールやシネオールの濃度を表す単位（ｐｐｍ）は、炭酸ゼリー飲料の体積（Ｌ）に対する、シトラールやシネオールの質量（ｍｇ）の割合を指すものである。 The carbonated jelly beverage of the present embodiment contains 1 ppm to 30 ppm of citral and / or 0.1 ppm to 2 ppm of cineole. In the present specification, the unit (ppm) representing the concentration of citral or cineole refers to the ratio of the mass (mg) of citral or cineole to the volume (L) of the carbonated jelly beverage.
シトラールは、分子式Ｃ１０Ｈ１６Ｏで表される化合物であり、レモン、ライム、オレンジ、グレープフルーツ等の柑橘類の果皮や、レモングラスやその同属種の植物の葉から得られる精油に含まれる芳香成分である。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、これらの割合は特に限定されない。 Citral is a compound represented by the molecular formula C 10 H 16 O, and is an aromatic component contained in the peel of citrus fruits such as lemon, lime, orange and grapefruit, and the essential oil obtained from the leaves of lemongrass and plants of the same genus. Is. Citral exists as a compound called geranial and neral (stereoisomer), and the ratio of these is not particularly limited.
本実施形態のゼリー飲料において、シトラールの濃度は、１ｐｐｍ〜３０ｐｐｍであればよいが、炭酸感がさらに増強される観点からは、５ｐｐｍ〜３０ｐｐｍであることが好ましく、炭酸感がさらに増強されることに加えておいしさがさらに向上する観点からは、５ｐｐｍ〜１５ｐｐｍであることがより好ましい。 In the jelly beverage of the present embodiment, the concentration of citral may be 1 ppm to 30 ppm, but from the viewpoint of further enhancing the carbonic acid sensation, it is preferably 5 ppm to 30 ppm, and the carbonic acid sensation is further enhanced. In addition, from the viewpoint of further improving the taste, it is more preferably 5 ppm to 15 ppm.
シネオールは、分子式Ｃ１０Ｈ１８Ｏで表される化合物であり、ユ−カリオイル、カヤプテオイル、ローズマリー油、ローレル油などに含まれるモノテルペノイドの１種である。シトラールには、１，４−シネオールと１，８−シネオールの２種類の異性体が存在しており、これらの割合は特に限定されない。 Cineol is a compound represented by the molecular formula C 10 H 18 O, and is one of the monoterpenoids contained in eucalyptol oil, kayapte oil, rosemary oil, laurel oil and the like. There are two types of isomers of 1,4-cineole and 1,8-cineole in citral, and the ratio of these isomers is not particularly limited.
本実施形態の炭酸ゼリー飲料において、シネオールの濃度は、０．１ｐｐｍ〜２ｐｐｍであればよいが、炭酸感がさらに増強される観点から、０．５ｐｐｍ〜２ｐｐｍであることが好ましい。 In the carbonated jelly beverage of the present embodiment, the concentration of cineole may be 0.1 ppm to 2 ppm, but is preferably 0.5 ppm to 2 ppm from the viewpoint of further enhancing the feeling of carbonation.
本実施形態の炭酸ゼリー飲料において、シトラール及びシネオールの濃度は、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 carbonated jelly beverage of the present embodiment, the concentrations of citral and cineole 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 vapor 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℃
The analysis conditions for GC / MS are as follows.
Column: Made by Agilent Technologies, DB-WAX UI 0.25 mm x 30 m x 0.25 μm
Oven temperature: 40 ° C for 5 minutes, then 5 ° C / min to 240 ° C.
Carrier gas: Helium inlet temperature: 240 ° C
なお、本実施形態の炭酸ゼリー飲料において、シトラール及びシネオールの濃度は、上述したＳＰＭＥ法で定量してもよいが、ゼリー飲料に対するシトラールやシネオールの添加量（ｍｇ）が判明している場合には、その添加量とゼリー飲料の体積（Ｌ）から、計算により求めてもよい。 In the carbonated jelly beverage of the present embodiment, the concentrations of citral and cineole may be quantified by the SPME method described above, but when the amount (mg) of citral or cineole added to the jelly beverage is known, , The added amount and the volume (L) of the jelly beverage may be calculated.
本実施形態の炭酸ゼリー飲料は、ゼリー飲料に炭酸ガスが含有されたものである。ここで、ゼリー飲料に炭酸ガスが含有されるとは、ゼリー飲料に炭酸ガスが溶解されている（炭酸ガスが吸収されている）ことを指す。なお、本実施形態の炭酸ゼリー飲料において、炭酸ガスの一部は、気体の状態でゼリー飲料中に存在していてもよい。 The carbonated jelly beverage of the present embodiment is a jelly beverage containing carbon dioxide gas. Here, the fact that the jelly beverage contains carbonic acid gas means that the jelly beverage contains carbonic acid gas (carbonic acid gas is absorbed). In the carbonated jelly beverage of the present embodiment, a part of carbon dioxide gas may be present in the jelly beverage in a gaseous state.
本実施形態の炭酸ゼリー飲料における炭酸ガスボリュームは、特に限定されるものではなく、例えば、１ｖｏｌ〜４ｖｏｌとすることができる。炭酸感がさらに増強される観点から、本実施形態の炭酸ゼリー飲料における炭酸ガスボリュームは、１．５ｖｏｌ〜２．５ｖｏｌであることが好ましい。 The carbon dioxide gas volume in the carbonated jelly beverage of the present embodiment is not particularly limited, and can be, for example, 1 vol to 4 vol. From the viewpoint of further enhancing the feeling of carbon dioxide, the carbon dioxide gas volume in the carbonated jelly beverage of the present embodiment is preferably 1.5 vol to 2.5 vol.
本明細書において、炭酸ガスボリューム［ｖｏｌ］とは、１気圧、２０℃における、炭酸ゼリー飲料の体積に対する、炭酸ゼリー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（株式会社長嶋製作所製 缶瓶兼用ガス圧計 ＫＮ−１０）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 gas volume [vol] refers to the ratio of the volume of carbon dioxide gas dissolved in the carbonated jelly beverage to the volume of the carbonated jelly beverage at 1 atm and 20 ° C. The carbon dioxide gas volume can be measured using, for example, a commercially available measuring instrument (gas pressure gauge KN-10 for cans and bottles manufactured by Nagashima Seisakusho 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 vigorously shaken to keep the pressure constant. It can be obtained by calculating from the value at the time of becoming.
本実施形態の炭酸ゼリー飲料において、炭酸ガスが含有されるゼリー飲料は、飲料液と、飲料液をゲル化するゲル化剤を含んでおり、ゲル化剤により飲料液をゲル化して破断荷重を１０〜１８０ｇにすることで形成されている。 In the carbonated jelly beverage of the present embodiment, the jelly beverage containing carbon dioxide gas contains a beverage liquid and a gelling agent that gels the beverage liquid, and the gelling agent gells the beverage liquid to apply a breaking load. It is formed by weighing 10 to 180 g.
飲料液は、飲用に適した液体であり、少なくとも、液体成分と、上述した濃度となる量のシトラール及び／又はシネオールを含んでいる。飲料液に含まれる液体成分には、例えば、精製水、純水、イオン交換水などの飲料水（原料水）を用いることができる。 The drinking liquid is a drinkable liquid and contains at least a liquid component and an amount of citral and / or cineole in the above-mentioned concentrations. As the liquid component contained in the drinking liquid, for example, drinking water (raw material water) such as purified water, pure water, or ion-exchanged water can be used.
飲料液は、液体成分（例えば、飲料水）と、上述した濃度となる量のシトラール及び／又はシネオールのみで構成されていてもよいが、これらの成分の他に、甘味料や酸味料や香料を含有していてもよい。 The drinking liquid may be composed only of a liquid component (for example, drinking water) and an amount of citral and / or cineole having the above-mentioned concentration, but in addition to these components, a sweetener, an acidulant or a flavoring agent. May be contained.
甘味料としては、例えば、単糖（ブドウ糖、果糖、キシロース、ガラクトース等）、二糖（ショ糖、麦芽糖、乳糖、トレハロース、イソマルツロース、パラチノース等）、オリゴ糖（ラフィノース、フラクトオリゴ糖、キシロオリゴ糖、マルトオリゴ糖、イソマルトオリゴ糖、ガラクトオリゴ糖、カップリングシュガー等）、異性化糖（ブドウ糖果糖液糖、果糖ブドウ糖液糖等）、はちみつ、糖アルコール（エリスリトール、キシリトール、ソルビトール、マンニトール、マルチトール、ラクチトール、還元イソマルツロース、パラチニット、還元水飴等）などが使用できる。さらに、スクラロース、アスパルテーム、アセスルファムカリウム、ステビア、グリチルリチン、ソーマチン等の高甘味度甘味料を使用してもよい。 Examples of sweeteners include monosaccharides (glucose, fructose, xylose, galactose, etc.), disaccharides (sucrose, malt sugar, lactose, trehalose, isomaltulose, palatinose, etc.), oligosaccharides (rafinose, fructo-oligosaccharide, xylooligosaccharide, etc.). , Malto-oligosaccharide, isomaltulose, galactooligosaccharide, coupling sugar, etc.), isomerized sugar (glucose-fructose liquid sugar, fructose-fructose liquid sugar, etc.), honey, sugar alcohol (erythritol, xylitol, sorbitol, mannitol, martitol, lactitol) , Reduced isomaltulose, palatinit, reduced water candy, etc.) can be used. Further, high sweetness sweeteners such as sucralose, aspartame, acesulfame potassium, stevia, glycyrrhizin, and thaumatin may be used.
本実施形態の炭酸ゼリー飲料の甘味度は、甘味料の種類や含有量を変更することで調整することができる。本実施形態の炭酸ゼリー飲料の甘味度は、特に限定されるものではない。 The sweetness of the carbonated jelly beverage of the present embodiment can be adjusted by changing the type and content of the sweetener. The sweetness of the carbonated jelly beverage of the present embodiment is not particularly limited.
酸味料としては、例えば、乳酸、クエン酸、リンゴ酸、酒石酸、酢酸、フィチン酸、グルコン酸、コハク酸、フマール酸等の有機酸、リン酸等の無機酸、又はこれらのナトリウム塩、カルシウム塩もしくはカリウム塩等が挙げられる。 Examples of the acidulant include organic acids such as lactic acid, citric acid, malic acid, tartaric acid, acetic acid, phytic acid, gluconic acid, succinic acid and fumaric acid, inorganic acids such as phosphoric acid, and sodium salts and calcium salts thereof. Alternatively, potassium salt and the like can be mentioned.
本実施形態の炭酸ゼリー飲料の酸度は、酸味料の種類や含有量を変更することで調整することができる。本実施形態の炭酸ゼリー飲料の酸度は、特に限定されるものではないが、例えば、０．１〜０．８［ｇ／１００ｇ］とすることができる。なお、酸度とは、炭酸ゼリー飲料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。炭酸ゼリー飲料の酸度は、まず、ゼリー飲料を煮沸によって脱気した後、振盪等によって破砕する。その後、ＪＡＳ規格の酸度測定法に定められた方法、具体的には、０．１ｍｏｌ／Ｌ水酸化ナトリウム標準液をアルカリ溶液として使用した中和滴定法（定量式）により測定できる。 The acidity of the carbonated jelly beverage of the present embodiment can be adjusted by changing the type and content of the acidulant. The acidity of the carbonated jelly beverage of the present embodiment is not particularly limited, but can be, for example, 0.1 to 0.8 [g / 100 g]. The acidity refers to the number of grams [anhydrous citric acid g / 100 g] when the amount of organic acid contained in 100 g of carbonated jelly beverage is converted into citric acid. The acidity of the carbonated jelly beverage is first degassed by boiling the jelly beverage and then crushed by shaking or the like. Then, it can be measured by the method specified in the acidity measuring method of the JAS standard, specifically, the neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.
香料としては、例えば、リンゴ、オレンジ、ミカン、レモン、グレープフルーツ、メロン、ブドウ、バナナ、モモ、イチゴ、アサイー、ブルーベリー、マンゴーなどの果実を想起させる風味を付与する果実フレーバーを挙げることができる。 Examples of the fragrance include fruit flavors that impart a flavor reminiscent of fruits such as apples, oranges, oranges, lemons, grapefruits, melons, grapes, bananas, peaches, strawberries, acai, blueberries, and mangoes.
飲料液に含有することができる成分は、飲用に適するものであれば、上述した成分に限定されず、その他の成分が含有されていてもよい。このような成分としては、例えば、果汁、果皮や果肉などの不溶性固形物、消泡剤、乳化剤、色素、ビタミン類、ミネラル類、ｐＨ調整剤、保存料、抗酸化剤、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。 The components that can be contained in the drinking liquid are not limited to the above-mentioned components as long as they are suitable for drinking, and other components may be contained. Such ingredients include, for example, fruit juices, insoluble solids such as peels and pulp, antifoaming agents, emulsifiers, pigments, vitamins, minerals, pH regulators, preservatives, antioxidants, amino acids, functional materials. (Water-soluble dietary fiber such as indigestible dextrin, lactic acid bacteria, etc.) and the like can be mentioned.
上述した飲料液をゲル化するゲル化剤は、飲料液をゲル化して破断荷重を１０〜１８０ｇにすることができるものであれば、特に限定されるものではない。ゲル化剤には、例えば、ゼラチン、ペクチン、寒天、カラギナン、ジェランガム、キサンタンガム、グルコマンナン、ローカストビーンガムなどのゲル化成分が含有される。これらのゲル化成分のうち、後殺菌による容器変形を防止するという観点から、溶解温度の低いκ―カラギーナン、マンナンを用いることが好ましい。なお、ゲル化成分は、２種類以上を組み合わせて用いることができる。 The gelling agent for gelling the above-mentioned beverage liquid is not particularly limited as long as it can gel the beverage liquid to have a breaking load of 10 to 180 g. The gelling agent contains, for example, gelling components such as gelatin, pectin, agar, carrageenan, gellan gum, xanthan gum, glucomannan, and locust bean gum. Among these gelling components, it is preferable to use κ-carrageenan and mannan having a low dissolution temperature from the viewpoint of preventing container deformation due to post-sterilization. Two or more types of gelling components can be used in combination.
ここで、飲料液のゲル化には、ゲル化成分の種類によっては、ゲル化を促進するゲル化促進成分が必要となる。このため、ゲル化剤には、ゲル化成分に加えて、ゲル化促進成分がさらに含有されていてもよい。ゲル化促進成分としては、例えば、カルシウムイオンやカリウムイオンやナトリウムイオンなどのカチオンを挙げることができる。なお、カチオンによりゲル化が促進されるゲル化成分は、カラギナンジェランガム（ＬＡジェランガム）、ＬＭペクチン、アルギン酸ナトリウムなどが挙げられる。 Here, in order to gel the beverage liquid, a gelation-promoting component that promotes gelation is required depending on the type of gelation component. Therefore, the gelling agent may further contain a gelation-promoting component in addition to the gelling component. Examples of the gelation-promoting component include cations such as calcium ion, potassium ion, and sodium ion. Examples of the gelling component whose gelation is promoted by the cation include carrageenan gellan gum (LA gellan gum), LM pectin, and sodium alginate.
ゲル化促進成分のカチオンは、塩の形態でゲル化剤に含有されていてもよい。塩の形態のカチオンとしては、例えば、リン酸水素二カリウム、乳酸カルシウム、マルトビオン酸カルシウム、炭酸カルシウム、塩化カルシウム、グルコン酸カルシウム、乳清カルシウム、リン酸三カルシウム、リン酸一水素カルシウム、リン酸二水素カルシウム、メタリン酸カルシウム、クエン酸カルシウム、水酸化カルシウム、パントテン酸カルシウム、ピロリン酸二水素カルシウム、硫酸カルシウム、塩化カリウム、クエン酸ナトリウム塩、アスコルビン酸ナトリウム塩、リン酸第一カリウム、リン酸第二カリウム、リン酸第三カリウム、炭酸カリウム、酒石酸水素カリウム、ピロリン酸カリウム及びポリリン酸カリウムなどが挙げられる。 The cation of the gelation-promoting component may be contained in the gelling agent in the form of a salt. Examples of cations in the form of salts include dipotassium hydrogen phosphate, calcium lactate, calcium maltobionate, calcium carbonate, calcium chloride, calcium gluconate, lactose calcium, tricalcium phosphate, calcium monohydrogen phosphate, and phosphoric acid. Calcium dihydrogen, calcium metaphosphate, calcium citrate, calcium hydroxide, calcium pantothenate, calcium dihydrogen pyrophosphate, calcium sulfate, potassium chloride, sodium citrate, sodium ascorbate, potassium phosphate, potassium phosphate Examples thereof include dipotassium, tripotassium phosphate, potassium carbonate, potassium hydrogen tartrate, potassium pyrophosphate and potassium polyphosphate.
また、ゲル化剤には、ゲル化成分に加え、ゲル化を補助するゲル化補助成分を含有することができる。ゲル化補助成分としては、例えば、キサンタンガム、ウェランガム、デキストリンなどの増粘成分を用いることができる。 Further, the gelling agent can contain a gelling auxiliary component that assists gelation in addition to the gelling component. As the gelling auxiliary component, for example, a thickening component such as xanthan gum, welan gum, or dextrin can be used.
本実施形態の炭酸ゼリー飲料において、ゲル化剤の濃度は、ゲル化後の飲料液の破断荷重を１０〜１８０ｇにできる濃度であればよい。ゲル化剤の濃度は、ゲル化剤に含有される各成分の種類や配合比率によっても異なるが、例えば、１ｇ／Ｌ〜５ｇ／Ｌとすることができる。 In the carbonated jelly beverage of the present embodiment, the concentration of the gelling agent may be any concentration that can make the breaking load of the beverage liquid after gelation 10 to 180 g. The concentration of the gelling agent varies depending on the type and blending ratio of each component contained in the gelling agent, but can be, for example, 1 g / L to 5 g / L.
ここで、本実施形態の炭酸ゼリー飲料は、破断荷重が１０〜１８０ｇであればよいが、破断荷重が１０〜１６０ｇの範囲内であることが好ましく、破断荷重が３０〜８０ｇであることがより好ましい。本実施形態の炭酸ゼリー飲料の破断荷重が１０〜１６０ｇである場合には、破断荷重が当該範囲外である場合と比較してさらに炭酸感が増強される。 Here, the carbonated jelly beverage of the present embodiment may have a breaking load of 10 to 180 g, but the breaking load is preferably in the range of 10 to 160 g, and the breaking load is more preferably 30 to 80 g. preferable. When the breaking load of the carbonated jelly beverage of the present embodiment is 10 to 160 g, the feeling of carbonation is further enhanced as compared with the case where the breaking load is outside the range.
本実施形態の炭酸ゼリー飲料が詰められる容器は、特に限定されるものではないが、炭酸ゼリー飲料を所定期間安定して保管できる観点から、密封容器を用いることが好ましい。また、容器の材質は、特に限定されるものではないが、炭酸ゼリー飲料を所定期間安定して保管できる観点から、ガラスや陶器により形成されるビンや、ＰＥＴボトル等のプラスチック容器や、スチール缶やアルミニウム缶等の金属缶を用いることができる。 The container in which the carbonated jelly beverage of the present embodiment is packed is not particularly limited, but it is preferable to use a sealed container from the viewpoint that the carbonated jelly beverage can be stably stored for a predetermined period of time. The material of the container is not particularly limited, but from the viewpoint of stable storage of carbonated jelly drinks for a predetermined period, bottles made of glass or pottery, plastic containers such as PET bottles, and steel cans. And metal cans such as aluminum cans can be used.
次に、本実施形態の炭酸ゼリー飲料の製造方法の一例について説明する。 Next, an example of the method for producing the carbonated jelly beverage of the present embodiment will be described.
本実施形態の炭酸ゼリー飲料は、以下に示すように、添加処理と溶存処理と容器詰め処理とゲル化処理を含む製造方法により製造することができる。 As shown below, the carbonated jelly beverage of the present embodiment can be produced by a production method including an addition treatment, a dissolution treatment, a packaging treatment, and a gelation treatment.
添加処理は、飲料液に用いる液体成分（例えば、飲料水）に、上述した濃度となる量のシトラール及び／又はシネオールとゲル化剤を添加する処理である。なお、添加処理では、シトラール及び／又はシネオールとゲル化剤に加え、必要に応じて飲料液に含有される上述した成分を添加してもよい。液体成分に添加する成分の添加順序は、特に限定されるものではなく、適宜選択することができる。なお、添加処理は、液体成分に添加される各成分が、液体成分中に偏在にしないよう、攪拌（混合）しながら行われることが好ましい。 The addition treatment is a treatment of adding citral and / or cineole and a gelling agent in an amount having the above-mentioned concentration to a liquid component (for example, drinking water) used in a drinking liquid. In the addition treatment, in addition to citral and / or cineole and a gelling agent, the above-mentioned components contained in the beverage liquid may be added as needed. The order of addition of the components to be added to the liquid component is not particularly limited and can be appropriately selected. The addition treatment is preferably performed while stirring (mixing) so that each component added to the liquid component is not unevenly distributed in the liquid component.
添加処理における液体成分の温度は、特に限定されるものではない。しかしながら、ゲル化剤に含まれるゲル化成分が溶解すると、液体成分の粘度が増加することがあるため、添加処理で添加する各成分が、液体成分に偏在することがある。このため、添加処理における液体成分の温度は、ゲル化成分が溶解しない温度であることが好ましい。 The temperature of the liquid component in the addition treatment is not particularly limited. However, when the gelling component contained in the gelling agent is dissolved, the viscosity of the liquid component may increase, so that each component added in the addition treatment may be unevenly distributed in the liquid component. Therefore, the temperature of the liquid component in the addition treatment is preferably a temperature at which the gelled component does not dissolve.
溶存処理は、添加処理が行われた液体成分に、溶解した炭酸ガスを含ませる処理である。溶解した炭酸ガスを含ませる方法には、例えば、ポストミックス法やプレミックス法を用いることができる。プレミックス法を用いる場合には、飲料液に用いる液体成分の一部に予め炭酸ガスを溶解させておき、炭酸ガスを溶解させた当該液体成分を、添加処理が行われた液体成分に混合する。ポストミックス法を用いる場合には、添加処理が行われた液体成分に、炭酸ガスを噴き込んで溶解する。 The dissolution treatment is a treatment in which dissolved carbon dioxide gas is contained in the liquid component to which the addition treatment has been performed. As a method for incorporating the dissolved carbon dioxide gas, for example, a post-mix method or a premix method can be used. When the premix method is used, carbon dioxide gas is dissolved in a part of the liquid component used in the beverage liquid in advance, and the liquid component in which the carbon dioxide gas is dissolved is mixed with the liquid component to which the addition treatment has been performed. .. When the post-mix method is used, carbon dioxide gas is blown into the liquid component that has been subjected to the addition treatment to dissolve it.
溶存処理における液体成分の温度は、特に限定されるものではないが、炭酸ガスを十分に溶存させる観点から、２０℃以下であることが好ましい。 The temperature of the liquid component in the dissolution treatment is not particularly limited, but is preferably 20 ° C. or lower from the viewpoint of sufficiently dissolving carbon dioxide gas.
上述した添加処理及び溶存処理が行われることで、炭酸ガスを含有する飲料液（炭酸ガスが溶解した飲料液）が得られる。得られる飲料液には、少なくとも、上述した濃度となる量のシトラール及び／又はシネオールとゲル化剤が含有されている。 By performing the above-mentioned addition treatment and dissolution treatment, a beverage liquid containing carbon dioxide gas (a beverage liquid in which carbon dioxide gas is dissolved) can be obtained. The resulting beverage liquor contains at least an amount of citral and / or cineole and a gelling agent to the above-mentioned concentrations.
容器詰め処理は、添加処理及び溶存処理が行われた飲料液を容器に詰める処理である。飲料液を容器に詰める方法は、特に限定されるものではなく、常法に従って行うことができる。 The containerizing process is a process of filling a container with a beverage liquid that has undergone an addition process and a dissolved process. The method of filling the beverage liquid in the container is not particularly limited, and can be performed according to a conventional method.
ゲル化処理は、容器詰め処理が行われた飲料液をゲル化する処理である。飲料液をゲル化する具体的な方法は、ゲル化成分の種類によっても異なるが、一例としては、飲料液を加熱して飲料液中のゲル化成分を溶解させ、その後、ゲル化成分が溶解した飲料液を冷却することでゲル化する方法が挙げられる。 The gelling treatment is a treatment for gelling a beverage liquid that has been packaged. The specific method for gelling the beverage liquid differs depending on the type of gelling component, but as an example, the gelling component is dissolved by heating the beverage liquid, and then the gelling component is dissolved. Examples thereof include a method of gelling by cooling the prepared beverage liquid.
飲料液を加熱及び冷却してゲル化する上述した方法を用いる場合、飲料液の加熱温度は、使用するゲル化成分の溶解温度以上であればよく、飲料液の冷却温度は、溶解したゲル化成分がゲル化を進行するゲル化温度以下であればよい。ゲル成分の溶解温度やゲル化温度は、例えば、公知の文献（例えば、食品多糖類 乳化・増粘・ゲル化の知識 著者國崎直道 佐野征男）に記載されている。 When the above-mentioned method of heating and cooling the drinking liquid to gel is used, the heating temperature of the drinking liquid may be equal to or higher than the melting temperature of the gelling component to be used, and the cooling temperature of the drinking liquid is the melted gelation. The component may be below the gelation temperature at which gelation proceeds. The dissolution temperature and gelation temperature of the gel component are described in, for example, known literature (for example, knowledge of food polysaccharide emulsification, thickening, and gelation, author Naomichi Kunizaki, Masao Sano).
上述した方法により、本実施形態の炭酸ゼリー飲料を製造することができる。 The carbonated jelly beverage of the present embodiment can be produced by the method described above.
なお、容器詰め処理は、ゲル化処理の過程で行われてもよい。具体的には、飲料液を加熱してゲル化成分を溶解させ、ゲル化成分が溶解した飲料液を容器に詰めた後、容器に詰められた飲料液を冷却してゲル化を行ってもよい。 The packaging process may be performed in the process of gelation process. Specifically, even if the beverage liquid is heated to dissolve the gelling component, the beverage liquid in which the gelling component is dissolved is packed in a container, and then the beverage liquid packed in the container is cooled to perform gelation. Good.
以上説明した本実施形態の炭酸ゼリー飲料によれば、炭酸感を増強することができる。また、本発明の一態様として、炭酸ガスを含有する容器詰めゼリー飲料において、１ｐｐｍ〜３０ｐｐｍのシトラール及び／又は０．１ｐｐｍ〜２．０ｐｐｍを含有させることを含む、炭酸感の増強方法を提供することができる。 According to the carbonated jelly beverage of the present embodiment described above, the feeling of carbonation can be enhanced. Further, as one aspect of the present invention, there is provided a method for enhancing the feeling of carbonation, which comprises containing 1 ppm to 30 ppm of citral and / or 0.1 ppm to 2.0 ppm in a packaged jelly beverage containing carbon dioxide gas. be able to.
以下、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。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.
［第１の試験］
以下に示す方法で第１の試験（第１の官能試験）を行った。
[First test]
The first test (first sensory test) was performed by the method shown below.
（比較例１の炭酸ゼリー飲料の取得）
飲料水に、果糖ブドウ糖液糖、リン酸水素二カリウム、無水クエン酸及びゲル化剤を添加して混合した。ゲル化剤は、ゲル化剤１００質量％に対し、４５質量％のカラギナン（ゲル化成分）、１０質量％のキサンタンガム（ゲル化成分）、１０質量％のマンナン（ゲル化成分）、１０質量％の塩化カリウム（ゲル化促進成分）、１０質量％の乳酸カルシウム（ゲル化促進成分）、及び１５質量％のデキストリン（ゲル化補助成分）により構成されていた。なお、飲料水に含有させたリン酸水素二カリウムは、ゲル化を促進するゲル化促進成分の一つである。
(Acquisition of carbonated jelly drink of Comparative Example 1)
Fructose-glucose liquid sugar, dipotassium hydrogen phosphate, citric acid anhydride and a gelling agent were added to drinking water and mixed. The gelling agent is 45% by mass of carrageenan (gelling component), 10% by mass of xanthan gum (gelling component), 10% by mass of mannan (gelling component), and 10% by mass with respect to 100% by mass of the gelling agent. It was composed of potassium chloride (gelling promoting component), 10% by mass of calcium lactate (gelling promoting component), and 15% by mass of dextrin (gelling auxiliary component). Dipotassium hydrogen phosphate contained in drinking water is one of the gelation-promoting components that promotes gelation.
各成分が添加された飲料水に、炭酸ガスを予め溶解させておいた飲料水（炭酸水）を混合して、ポストミックス法により炭酸ガスを含有させた。そして、炭酸ガスを含有させた飲料液を、ペットボトルに充填した。なお、飲料液をペットボトルに充填するまでは、飲料水の温度をゲル化剤が溶解しない４０℃以下にして各処理を行った。 Drinking water (carbonated water) in which carbon dioxide gas was previously dissolved was mixed with drinking water to which each component was added, and carbon dioxide gas was contained by a post-mix method. Then, a beverage liquid containing carbon dioxide gas was filled in a PET bottle. Until the PET bottle was filled with the drinking liquid, each treatment was carried out by keeping the temperature of the drinking water at 40 ° C. or lower at which the gelling agent did not dissolve.
ペットボトルに充填された飲料液を、それぞれ、６５℃に加熱した後２０℃まで冷却してゲル化させ、下記表１に示す比較例１の炭酸ゼリー飲料を得た。 Each of the beverage liquids filled in the PET bottles was heated to 65 ° C. and then cooled to 20 ° C. to gelle, thereby obtaining the carbonated jelly beverage of Comparative Example 1 shown in Table 1 below.
（参考例１の炭酸飲料の取得）
ゲル化剤を添加しないこと以外は、比較例１と同様の方法で飲料液をペットボトルに充填し、下記表１に示す参考例１の炭酸飲料（液体）を得た。
(Acquisition of carbonated drink in Reference Example 1)
A PET bottle was filled with a beverage liquid in the same manner as in Comparative Example 1 except that no gelling agent was added to obtain a carbonated beverage (liquid) of Reference Example 1 shown in Table 1 below.
なお、下記表１、表３及び表５に示す破断荷重は、レオメーター（レオテック社 ＦＵＤＯＨ レオメーター）を用いて、２０℃にした炭酸ゼリー飲料の表面に対し、直径１５ｍｍ円柱型のプランジャーを速度６０ｍｍ／ｍｉｎで垂直に押し当てて荷重を加えていき、プランジャーを炭酸ゼリー飲料（直径６０ｍｍ、厚み８０ｍｍの円柱状）に突き刺すことで測定した。また、下記表１、表３及び表５に示すガス圧は、炭酸ゼリー飲料のガスボリューム［ｖｏｌ］であり、２０℃とした炭酸ゼリー飲料を用いて、市販の測定器（株式会社長嶋製作所製 缶瓶兼用ガス圧計 ＫＮ−１０）により測定した。 For the breaking load shown in Tables 1, 3 and 5 below, a cylindrical plunger with a diameter of 15 mm was used on the surface of the carbonated jelly beverage at 20 ° C. using a leometer (FUDOH leometer manufactured by Leotech). The load was applied by pressing vertically at a speed of 60 mm / min, and the plunger was pierced into a carbonated jelly beverage (cylindrical shape having a diameter of 60 mm and a thickness of 80 mm). The gas pressures shown in Tables 1, 3 and 5 below are the gas volume [vol] of the carbonated jelly drink, and a commercially available measuring instrument (manufactured by Nagashima Seisakusho Co., Ltd.) was used using the carbonated jelly drink at 20 ° C. It was measured with a gas pressure gauge KN-10) that also serves as a can bottle.
比較例１及び参考例１の炭酸ゼリー飲料を、５人のパネリストが試飲し、「おいしさ」、「炭酸感」及び「香り」について評価した。本評価は、参考例１の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。なお、以下に示す評価基準において、基準飲料は、参考例１の炭酸飲料を指す。 The carbonated jelly drinks of Comparative Example 1 and Reference Example 1 were tasted by five panelists and evaluated for "deliciousness", "carbonation" and "fragrance". This evaluation was carried out by comparing with the carbonated drink of Reference Example 1, and was carried out according to the following evaluation criteria. In the evaluation criteria shown below, the reference beverage refers to the 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 better than the standard beverage as the score approached from 4 to 7, and the taste became less delicious than the standard beverage as the score approached from 4 to 1.
＜炭酸感の評価基準＞
「炭酸感」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炭酸感とした。また、４点から７点に近づくにつれて、基準飲料よりも炭酸感が強く感じられるものとし、４点から１点に近づくにつれて、基準飲料よりも炭酸感が弱く感じられるものとした。
<Evaluation criteria for carbonation>
In the evaluation of "carbonic acid feeling", a 7-grade evaluation standard of 1 to 7 points was used. In this evaluation, 4 points were given as a feeling of carbonation equivalent to that of the standard beverage. Further, it was assumed that the carbonic acid feeling was stronger than that of the standard beverage as it approached from 4 points to 7 points, and that the carbonic acid feeling was weaker than that of the standard beverage as it approached from 4 points to 1.
＜香りの評価基準＞
「香り」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香りとした。また、４点から７点に近づくにつれて、基準飲料よりも香りが強く感じられるものとし、４点から１点に近づくにつれて、基準飲料よりも香りが弱く感じられるものとした。
<Evaluation criteria for fragrance>
In the evaluation of "fragrance", a 7-point evaluation standard of 1 to 7 points was used. In the evaluation, 4 points were given as the same aroma as the standard beverage. Further, as the score approached from 4 points to 7 points, the aroma was felt stronger than that of the standard beverage, and as the score approached from 4 points to 1, the aroma was felt weaker than that of the standard beverage.
結果を表２に示す。なお、下記表２、表４及び表６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 2. In Tables 2, 4 and 6 below, the numerical values of the evaluation results are the values obtained by adding and averaging the scoring results of the panelists.
表２に示すように、比較例１の炭酸ゼリー飲料は、参考例１の炭酸飲料（液体）と比較して、炭酸感が弱く感じられた。この結果から、炭酸ゼリー飲料は、炭酸ガスの圧力を同一にした炭酸飲料（液体）ほどの炭酸感が感じられないことが理解できた。本発明者等は、この第１の試験の結果から、炭酸ゼリー飲料における炭酸感を増強させることを着想した。 As shown in Table 2, the carbonated jelly beverage of Comparative Example 1 felt weaker in carbonation than the carbonated beverage (liquid) of Reference Example 1. From this result, it was understood that the carbonated jelly drink does not feel as carbonated as the carbonated drink (liquid) having the same pressure of carbon dioxide gas. From the results of this first test, the present inventors have conceived to enhance the feeling of carbonation in a carbonated jelly beverage.
［第２の試験］
以下に示す方法で第２の試験（第２の官能試験）を行った。
[Second test]
The second test (second sensory test) was performed by the method shown below.
（実施例１〜４の炭酸ゼリー飲料の取得）
飲料水にシトラールを含有させたこと以外は、第１の試験の比較例１と同様の方法で、下記表３に示す実施例１〜４の炭酸ゼリー飲料を得た。下記表３に示すように、実施例１〜４の炭酸ゼリー飲料では、シトラールの濃度を互いに異ならせた。
(Acquisition of carbonated jelly drinks of Examples 1 to 4)
The carbonated jelly beverages of Examples 1 to 4 shown in Table 3 below were obtained in the same manner as in Comparative Example 1 of the first test except that the drinking water contained citral. As shown in Table 3 below, in the carbonated jelly beverages of Examples 1 to 4, the concentrations of citral were different from each other.
（実施例５〜８の炭酸ゼリー飲料の取得）
飲料水にシネオールを含有させたこと以外は、第１の試験の比較例１と同様の方法で、下記表３に示す実施例５〜８の炭酸ゼリー飲料を得た。下記表３に示すように、実施例５〜８の炭酸ゼリー飲料では、シネオールの濃度を互いに異ならせた。
(Acquisition of carbonated jelly drinks of Examples 5 to 8)
The carbonated jelly beverages of Examples 5 to 8 shown in Table 3 below were obtained in the same manner as in Comparative Example 1 of the first test except that the drinking water contained cineole. As shown in Table 3 below, in the carbonated jelly beverages of Examples 5 to 8, the concentrations of cineole were different from each other.
（比較例１の炭酸ゼリー飲料の取得）
第１の試験に示した方法と同様の方法で、下記表３に示す比較例１の炭酸ゼリー飲料を得た。
(Acquisition of carbonated jelly drink of Comparative Example 1)
The carbonated jelly beverage of Comparative Example 1 shown in Table 3 below was obtained by the same method as that shown in the first test.
実施例１〜８及び比較例１の炭酸ゼリー飲料を、５人のパネリストが試飲し、「おいしさ」、「炭酸感」及び「香り」について評価した。本評価は、第１の試験と同じ評価基準を用いて行い、評価基準における基準飲料には、比較例１の炭酸ゼリー飲料を用いた。 The carbonated jelly drinks of Examples 1 to 8 and Comparative Example 1 were tasted by five panelists and evaluated for "deliciousness", "carbonation" and "fragrance". This evaluation was carried out using the same evaluation criteria as in the first test, and the carbonated jelly beverage of Comparative Example 1 was used as the reference beverage in the evaluation criteria.
結果を下記表４に示す。
表４に示すように、１ｐｐｍ〜３０ｐｐｍの範囲内のシトラールを含む実施例１〜４の炭酸ゼリー飲料と、０．１ｐｐｍ〜２．０ｐｐｍの範囲内のシネオールを含む実施例５〜８の炭酸ゼリー飲料は、シトラールやシネオールを含有しない比較例１の炭酸ゼリー飲料と比較して、炭酸感が増強されていた。 As shown in Table 4, carbonated jelly beverages of Examples 1 to 4 containing citral in the range of 1 ppm to 30 ppm and carbonated jelly of Examples 5 to 8 containing cineole in the range of 0.1 ppm to 2.0 ppm. The beverage had an enhanced carbonic acid sensation as compared with the carbonated jelly beverage of Comparative Example 1 containing no citral or cineole.
［第３の試験］
以下に示す方法で第３の試験（第３の官能試験）を行った。
[Third test]
A third test (third sensory test) was performed by the method shown below.
（実施例３の炭酸ゼリー飲料の取得）
第２の試験に示した方法と同様の方法で、下記表５に示す実施例３の炭酸ゼリー飲料を得た。
(Acquisition of carbonated jelly drink of Example 3)
The carbonated jelly beverage of Example 3 shown in Table 5 below was obtained by the same method as that shown in the second test.
（実施例９〜１２の炭酸ゼリー飲料の取得）
ゲル化剤の含有量を変更したこと以外は実施例３と同様の方法で、下記表５に示す実施例９〜１２の炭酸ゼリー飲料を得た。下記表５に示すように、実施例９〜１２の炭酸ゼリー飲料では、ゲル化剤の濃度を互いに異ならせることで、破断荷重を互いに異ならせた。
(Acquisition of carbonated jelly drinks of Examples 9 to 12)
The carbonated jelly beverages of Examples 9 to 12 shown in Table 5 below were obtained in the same manner as in Example 3 except that the content of the gelling agent was changed. As shown in Table 5 below, in the carbonated jelly drinks of Examples 9 to 12, the breaking loads were made different from each other by making the concentrations of the gelling agents different from each other.
（比較例１の炭酸ゼリー飲料の取得）
第１の試験に示した方法と同様の方法で、下記表５に示す比較例１の炭酸ゼリー飲料を得た。
(Acquisition of carbonated jelly drink of Comparative Example 1)
The carbonated jelly beverage of Comparative Example 1 shown in Table 5 below was obtained by the same method as that shown in the first test.
実施例３及び９〜１２の炭酸ゼリー飲料を、５人のパネリストが試飲し、「おいしさ」、「炭酸感」及び「香り」について評価した。本評価は、第１の試験と同じ評価基準を用いて行い、評価基準における基準飲料には、比較例１の炭酸ゼリー飲料を用いた。 The carbonated jelly drinks of Examples 3 and 9 to 12 were tasted by five panelists and evaluated for "deliciousness", "carbonation" and "fragrance". This evaluation was carried out using the same evaluation criteria as in the first test, and the carbonated jelly beverage of Comparative Example 1 was used as the reference beverage in the evaluation criteria.
結果を下記表６に示す。
表６に示すように、実施例３及び９〜１２の炭酸ゼリー飲料は、比較例１の炭酸ゼリー飲料と比較して、炭酸感をより強く感じることができた。この結果から、実施例３及び９〜１２の炭酸ゼリー飲料は、炭酸感を増強できたことが理解できた。また、実施例３及び９〜１２の炭酸ゼリー飲料の中でも、実施例３及び９〜１１の炭酸ゼリー飲料が炭酸感をより強く感じることができ、実施例３及び１０の炭酸ゼリー飲料が炭酸感を特に強く感じることができた。
As shown in Table 6, the carbonated jelly drinks of Examples 3 and 9 to 12 could feel more carbonated than the carbonated jelly drinks of Comparative Example 1. From this result, it was understood that the carbonated jelly drinks of Examples 3 and 9 to 12 were able to enhance the feeling of carbonation. Further, among the carbonated jelly drinks of Examples 3 and 9 to 12, the carbonated jelly drinks of Examples 3 and 9 to 11 can feel a stronger carbonic acid feeling, and the carbonated jelly drinks of Examples 3 and 10 have a carbonated feeling. I was able to feel particularly strongly.
Claims (4)
１ｐｐｍ〜３０ｐｐｍのシトラール及び／又は０．１ｐｐｍ〜２．０ｐｐｍのシネオールを含む、容器詰めゼリー飲料。 A packaged jelly drink containing carbon dioxide gas
A packaged jelly beverage containing 1 ppm to 30 ppm citral and / or 0.1 ppm to 2.0 ppm cineole.
A method for enhancing a feeling of carbonation, which comprises containing 1 ppm to 30 ppm of citral and / or 0.1 ppm to 2.0 ppm in a packaged jelly beverage containing carbon dioxide gas.
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