JP2021159003A - Non-alcohol carbonated beverage with enhanced aroma generation, and method for producing the same - Google Patents
Non-alcohol carbonated beverage with enhanced aroma generation, and method for producing the same Download PDFInfo
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- JP2021159003A JP2021159003A JP2020065024A JP2020065024A JP2021159003A JP 2021159003 A JP2021159003 A JP 2021159003A JP 2020065024 A JP2020065024 A JP 2020065024A JP 2020065024 A JP2020065024 A JP 2020065024A JP 2021159003 A JP2021159003 A JP 2021159003A
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- carbonated beverage
- alcoholic carbonated
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- 235000014171 carbonated beverage Nutrition 0.000 title claims abstract description 114
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 90
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 45
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 41
- 238000000034 method Methods 0.000 claims description 32
- 239000001569 carbon dioxide Substances 0.000 claims description 19
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 19
- 239000000796 flavoring agent Substances 0.000 claims description 19
- 235000019634 flavors Nutrition 0.000 claims description 19
- 230000002708 enhancing effect Effects 0.000 claims description 8
- 235000003599 food sweetener Nutrition 0.000 claims description 6
- 239000003765 sweetening agent Substances 0.000 claims description 6
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 41
- 239000003205 fragrance Substances 0.000 description 19
- 230000000694 effects Effects 0.000 description 14
- 238000011156 evaluation Methods 0.000 description 12
- 239000002994 raw material Substances 0.000 description 10
- 239000003795 chemical substances by application Substances 0.000 description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 235000013373 food additive Nutrition 0.000 description 6
- 239000002778 food additive Substances 0.000 description 6
- 239000007789 gas Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000014214 soft drink Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 3
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- -1 citrulin Chemical compound 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000000691 measurement method Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
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- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 239000001488 sodium phosphate Substances 0.000 description 2
- KZQSXALQTHVPDQ-UHFFFAOYSA-M sodium;butanedioate;hydron Chemical compound [Na+].OC(=O)CCC([O-])=O KZQSXALQTHVPDQ-UHFFFAOYSA-M 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 229940095064 tartrate Drugs 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 description 1
- JAHNSTQSQJOJLO-UHFFFAOYSA-N 2-(3-fluorophenyl)-1h-imidazole Chemical compound FC1=CC=CC(C=2NC=CN=2)=C1 JAHNSTQSQJOJLO-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- HLCFGWHYROZGBI-JJKGCWMISA-M Potassium gluconate Chemical compound [K+].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O HLCFGWHYROZGBI-JJKGCWMISA-M 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 229960003121 arginine Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000005262 decarbonization Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- CVOQYKPWIVSMDC-UHFFFAOYSA-L dipotassium;butanedioate Chemical compound [K+].[K+].[O-]C(=O)CCC([O-])=O CVOQYKPWIVSMDC-UHFFFAOYSA-L 0.000 description 1
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 229910000397 disodium phosphate Inorganic materials 0.000 description 1
- 235000019800 disodium phosphate Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000021554 flavoured beverage Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 235000015201 grapefruit juice Nutrition 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 229960002885 histidine Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- LVHBHZANLOWSRM-UHFFFAOYSA-N methylenebutanedioic acid Natural products OC(=O)CC(=C)C(O)=O LVHBHZANLOWSRM-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000016337 monopotassium tartrate Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 229940093956 potassium carbonate Drugs 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 239000004224 potassium gluconate Substances 0.000 description 1
- 235000013926 potassium gluconate Nutrition 0.000 description 1
- 229960003189 potassium gluconate Drugs 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 229940086066 potassium hydrogencarbonate Drugs 0.000 description 1
- 229940086065 potassium hydrogentartrate Drugs 0.000 description 1
- PWARIDJUMWYDTK-UHFFFAOYSA-M potassium;butanedioate;hydron Chemical compound [K+].OC(=O)CCC([O-])=O PWARIDJUMWYDTK-UHFFFAOYSA-M 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000005464 sample preparation method Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229940083542 sodium Drugs 0.000 description 1
- 235000019265 sodium DL-malate Nutrition 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 229960001790 sodium citrate Drugs 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 239000000176 sodium gluconate Substances 0.000 description 1
- 235000012207 sodium gluconate Nutrition 0.000 description 1
- 229940005574 sodium gluconate Drugs 0.000 description 1
- 239000001394 sodium malate Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- 235000019798 tripotassium phosphate Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、香り立ちが増強されたノンアルコール炭酸飲料およびその製造方法に関する。 The present invention relates to a non-alcoholic carbonated beverage with enhanced aroma and a method for producing the same.
近年、飲酒運転防止等の観点から、アルコールを全く摂取することなくアルコール飲料と同等の嗜好性をもつ飲料の開発が求められており、アルコール度数０．００％（ｖ／ｖ）の飲料の市場が形成されている。このような飲料の製造には、溶剤にエタノールを用いた香料が使用できず、プロピレングリコール溶剤の香料や乳化香料などを使用する必要がある。 In recent years, from the viewpoint of preventing drunk driving, there has been a demand for the development of beverages having the same palatability as alcoholic beverages without ingesting alcohol at all, and the market for beverages having an alcohol content of 0.00% (v / v). Is formed. In the production of such beverages, flavors using ethanol as a solvent cannot be used, and it is necessary to use flavors of propylene glycol solvent, emulsified flavors and the like.
しかし、このような香料は、エタノール溶剤を用いた香料に比べて香りが立たないことが多く、エタノール溶剤香料を使用したときのような香り立ちのよい飲料を設計することが困難であった。 However, such flavors often do not have a scent as compared with flavors using an ethanol solvent, and it has been difficult to design a beverage having a good scent as when an ethanol solvent flavor is used.
一方で、本発明者らは、アルコール含有炭酸飲料のｐＨ値と、該アルコール含有容器詰め炭酸飲料から炭酸を除去した後に測定されるｐＨ値との差（ΔｐＨ）を所定の数値以上に調整することにより、アルコール含有炭酸飲料のアルコール感を増強し得ること見出している（特許文献１）。しかし、特許文献１では、アルコール含有炭酸飲料についてエタノール含有香料で検討したため、エタノール含有量の少ない飲料においてΔｐＨを調整することの効果については見出していなかった。例えば、特許文献１ではノンアルコールの炭酸飲料（香料を含有し、かつエタノール濃度０．００ｖ／ｖ％の炭酸飲料）における香り立ちの増強については何ら言及されていない。 On the other hand, the present inventors adjust the difference (ΔpH) between the pH value of the alcohol-containing carbonated beverage and the pH value measured after removing the carbon dioxide from the alcohol-containing packaged carbonated beverage to a predetermined value or more. It has been found that this can enhance the alcoholic sensation of alcohol-containing carbonated beverages (Patent Document 1). However, in Patent Document 1, since alcohol-containing carbonated beverages were examined with ethanol-containing flavors, the effect of adjusting ΔpH in beverages having a low ethanol content was not found. For example, Patent Document 1 does not mention any enhancement of aroma in a non-alcoholic carbonated beverage (a carbonated beverage containing a flavor and having an ethanol concentration of 0.00v / v%).
本発明者らは、所定の香気成分を含有するノンアルコールの炭酸飲料において、炭酸を含有する状態での炭酸飲料のｐＨ値と、その飲料から炭酸を除去したときのｐＨ値との差（以下「ΔｐＨ」という）を一定の数値以上とすることにより、その飲料を飲用したときの香り立ちを増強し得ることを見出した。本発明はこの知見に基づくものである。 In a non-alcoholic carbonated beverage containing a predetermined aroma component, the present inventors have a difference between the pH value of the carbonated beverage in the state of containing carbon dioxide and the pH value when carbon dioxide is removed from the beverage (hereinafter,). It has been found that the aroma when the beverage is drunk can be enhanced by setting (referred to as "ΔpH") to a certain value or more. The present invention is based on this finding.
従って、本発明は、香り立ちが増強された、所定量の香気成分を含有するノンアルコール炭酸飲料およびその製造方法を提供する。 Therefore, the present invention provides a non-alcoholic carbonated beverage containing a predetermined amount of aroma components with enhanced aroma, and a method for producing the same.
本発明によれば以下の発明が提供される。
（１）香気成分を含有するノンアルコール炭酸飲料であって、該ノンアルコール炭酸飲料のｐＨ値と、該ノンアルコール炭酸飲料から炭酸を除去した後に測定されるｐＨ値との差（ΔｐＨ）が０．０４以上であり、以下の表：
に示される測定方法によって測定される前記ノンアルコール炭酸飲料中の香気成分量Ｌが２０以上である、ノンアルコール炭酸飲料。
（２）香料を含有する、前記（１）に記載のノンアルコール炭酸飲料。
（３）前記ノンアルコール炭酸飲料の炭酸除去後のｐＨ値が２．０〜７．０である、前記（１）または（２）に記載のノンアルコール炭酸飲料。
（４）アルコール濃度が０．０５ｖ／ｖ％未満である、前記（１）〜（３）のいずれかに記載のノンアルコール炭酸飲料。
（５）甘味料を含有する、前記（１）〜（４）のいずれかに記載のノンアルコール炭酸飲料。
（６）容器詰め炭酸飲料である、前記（１）〜（５）のいずれかに記載のノンアルコール炭酸飲料。
（７）香気成分を含有するノンアルコール炭酸飲料を製造する方法であって、該ノンアルコール炭酸飲料のｐＨ値と、該ノンアルコール炭酸飲料から炭酸を除去した後に測定されるｐＨ値との差（ΔｐＨ）を０．０４以上に調整することを含んでなり、上記表１に示される測定方法によって測定される前記ノンアルコール炭酸飲料中の香気成分量Ｌが２０以上である、方法。
（８）前記ノンアルコール炭酸飲料が香料を含有するものである、前記（７）に記載の方法。
（９）前記ノンアルコール炭酸飲料のアルコール濃度が０．０５ｖ／ｖ％未満である、前記（７）または（８）に記載の方法。
（１０）香気成分を含有するノンアルコール炭酸飲料の香り立ちを増強する方法であって、該ノンアルコール炭酸飲料のｐＨ値と、該ノンアルコール炭酸飲料から炭酸を除去した後に測定されるｐＨ値との差（ΔｐＨ）を０．０４以上に調整することを含んでなり、上記表１に示される測定方法によって測定される前記ノンアルコール炭酸飲料中の香気成分量Ｌが２０以上である、方法。
（１１）前記ノンアルコール炭酸飲料が香料を含有するものである、前記（１０）に記載の方法。
（１２）前記ノンアルコール炭酸飲料のアルコール濃度が０．０５ｖ／ｖ％未満である、前記（１０）または（１１）に記載の方法。
According to the present invention, the following inventions are provided.
(1) A non-alcoholic carbonated beverage containing an aroma component, the difference (ΔpH) between the pH value of the non-alcoholic carbonated beverage and the pH value measured after removing carbon dioxide from the non-alcoholic carbonated beverage is 0. It is .04 or higher, and the table below:
A non-alcoholic carbonated beverage having an aroma component amount L of 20 or more in the non-alcoholic carbonated beverage measured by the measuring method shown in 1.
(2) The non-alcoholic carbonated beverage according to (1) above, which contains a fragrance.
(3) The non-alcoholic carbonated beverage according to (1) or (2) above, wherein the pH value of the non-alcoholic carbonated beverage after decarbonation is 2.0 to 7.0.
(4) The non-alcoholic carbonated beverage according to any one of (1) to (3) above, wherein the alcohol concentration is less than 0.05 v / v%.
(5) The non-alcoholic carbonated beverage according to any one of (1) to (4) above, which contains a sweetener.
(6) The non-alcoholic carbonated beverage according to any one of (1) to (5) above, which is a packaged carbonated beverage.
(7) A method for producing a non-alcoholic carbonated beverage containing an aroma component, which is a difference between the pH value of the non-alcoholic carbonated beverage and the pH value measured after removing carbon dioxide from the non-alcoholic carbonated beverage (7). ΔpH) is adjusted to 0.04 or more, and the amount L of the aroma component in the non-alcoholic carbonated beverage measured by the measuring method shown in Table 1 above is 20 or more.
(8) The method according to (7) above, wherein the non-alcoholic carbonated beverage contains a flavor.
(9) The method according to (7) or (8) above, wherein the alcohol concentration of the non-alcoholic carbonated beverage is less than 0.05 v / v%.
(10) A method for enhancing the aroma of a non-alcoholic carbonated beverage containing an aroma component, the pH value of the non-alcoholic carbonated beverage and the pH value measured after removing carbon dioxide from the non-alcoholic carbonated beverage. The method comprising adjusting the difference (ΔpH) to 0.04 or more, wherein the aroma component amount L in the non-alcoholic carbonated beverage measured by the measurement method shown in Table 1 above is 20 or more.
(11) The method according to (10) above, wherein the non-alcoholic carbonated beverage contains a flavor.
(12) The method according to (10) or (11) above, wherein the alcohol concentration of the non-alcoholic carbonated beverage is less than 0.05 v / v%.
本発明によれば、所定量の香気成分を含有するノンアルコール炭酸飲料の香り立ちを増強することができる。特に、本発明によれば、所定量の香気成分を含有するノンアルコール炭酸飲料の戻り香を増強することが可能となる。 According to the present invention, it is possible to enhance the aroma of a non-alcoholic carbonated beverage containing a predetermined amount of aroma components. In particular, according to the present invention, it is possible to enhance the return aroma of a non-alcoholic carbonated beverage containing a predetermined amount of aroma components.
本発明において「ノンアルコール」とは、その飲料が、酵母発酵に由来するエタノールを含有しないだけでなく、エタノールを実質的に含有しないこと、好ましくはエタノールの含量（アルコール濃度）が０．０５ｖ／ｖ％未満、より好ましくは０．０１ｖ／ｖ％未満、さらに好ましくは０．００５ｖ／ｖ％未満であることを意味する。 In the present invention, "non-alcoholic" means that the beverage not only does not contain ethanol derived from yeast fermentation, but also substantially does not contain ethanol, preferably the ethanol content (alcohol concentration) is 0.05 v /. It means less than v%, more preferably less than 0.01 v / v%, still more preferably less than 0.005 v / v%.
本発明において「香り立ち」とは、香りをはっきりと感じられること意味し、飲料を飲んだ直後に感じられる香りだけでなく、戻り香をも含む概念である。また、本発明において「戻り香」とは、飲料を飲み込んだ後に喉の奥から鼻へ抜けて感じられる香りを意味する。 In the present invention, "scent standing" means that the scent can be clearly felt, and is a concept that includes not only the scent felt immediately after drinking a beverage but also the return scent. Further, in the present invention, the "returning scent" means a scent that is felt through the back of the throat to the nose after swallowing the beverage.
本発明において「香料」とは、食品の着香の目的で使用される添加物を意味するものであり、原材料表示に「香料」と表示されるものであればよく、合成香料であっても天然香料であってもよい。 In the present invention, the "flavor" means an additive used for the purpose of flavoring foods, as long as it is labeled as "flavor" on the raw material label, even if it is a synthetic flavor. It may be a natural fragrance.
本発明のノンアルコール炭酸飲料は、所定量の香気成分を含有するものであり、例えば、香料を含有するものである。また、本発明のノンアルコール炭酸飲料は、該ノンアルコール炭酸飲料のｐＨ値と、該ノンアルコール炭酸飲料から炭酸を除去した後に測定されるｐＨ値との差（ΔｐＨ）が所定の数値範囲にあるノンアルコール炭酸飲料である。このようなΔｐＨを有することにより、本発明のノンアルコール炭酸飲料を飲用したときの香り立ちが増強される。本発明の飲料は、ノンアルコール炭酸飲料の製造過程において、ΔｐＨが所定の数値範囲となるように調整することにより製造することができる。 The non-alcoholic carbonated beverage of the present invention contains a predetermined amount of aroma components, for example, one containing a fragrance. Further, in the non-alcoholic carbonated beverage of the present invention, the difference (ΔpH) between the pH value of the non-alcoholic carbonated beverage and the pH value measured after removing carbon dioxide from the non-alcoholic carbonated beverage is within a predetermined numerical range. It is a non-alcoholic carbonated drink. Having such a ΔpH enhances the aroma when the non-alcoholic carbonated beverage of the present invention is drunk. The beverage of the present invention can be produced by adjusting ΔpH to a predetermined numerical range in the process of producing a non-alcoholic carbonated beverage.
ΔｐＨは、炭酸飲料のｐＨ値と、その炭酸飲料から炭酸を除去した後に測定されるｐＨ値との差である。ΔｐＨは、これら２つのｐＨ値のうち、大きい方のｐＨ値から小さい方のｐＨ値を減じることによって算出される。本発明の好ましい実施態様では、本発明のノンアルコール炭酸飲料のｐＨ値は、該ノンアルコール炭酸飲料から炭酸を除去した後に測定されるｐＨ値よりも低く、よって、ΔｐＨは（ノンアルコール炭酸飲料から炭酸を除去した後に測定されるｐＨ値）−（ノンアルコール炭酸飲料のｐＨ値）で表される。 ΔpH is the difference between the pH value of a carbonated drink and the pH value measured after removing carbonic acid from the carbonated drink. ΔpH is calculated by subtracting the smaller pH value from the larger pH value of these two pH values. In a preferred embodiment of the invention, the pH value of the non-alcoholic soft drink of the present invention is lower than the pH value measured after removing carbon from the non-alcoholic soft drink, thus the ΔpH (from the non-alcoholic soft drink). It is represented by (pH value measured after removing carbon dioxide)-(pH value of non-alcoholic carbonated beverage).
本発明のノンアルコール炭酸飲料のΔｐＨは、０．０４以上、好ましくは０．０５以上、より好ましくは０．０６以上、さらに好ましくは０．０７以上とされる。ΔｐＨは、大きければ大きいほど香り立ち増強効果が大きいため、その上限値は特に限定されないが、現実的な数値として、例えば２．００、好ましくは１．００、より好ましくは０．８、さらに好ましくは０．５とすることができる。 The ΔpH of the non-alcoholic carbonated beverage of the present invention is 0.04 or more, preferably 0.05 or more, more preferably 0.06 or more, still more preferably 0.07 or more. The larger the ΔpH, the greater the fragrance-enhancing effect. Therefore, the upper limit thereof is not particularly limited, but as a realistic value, for example, 2.00, preferably 1.00, more preferably 0.8, still more preferable. Can be 0.5.
ｐＨ値の測定は、炭酸飲料のｐＨ値と、その炭酸飲料における炭酸の影響を排除したときのｐＨ値の両方を測定できる方法によって行うことができる。このような方法は従来は実質上不可能であったが、現在の当技術分野においては公知であり、また、そのような方法に用いるための装置も市販されている。このような装置の例としては、例えば、飲料分析用測定装置の一種であるＰＢＡ−Ｓ（アントンパール・ジャパン社製）が挙げられる。
このような方法または装置を用いることにより、ΔｐＨを簡便に測定することができる。
The pH value can be measured by a method capable of measuring both the pH value of the carbonated beverage and the pH value when the influence of carbon dioxide on the carbonated beverage is excluded. Although such a method has been substantially impossible in the past, it is known in the art at present, and devices for use in such a method are also commercially available. An example of such a device is PBA-S (manufactured by Anton Pearl Japan Co., Ltd.), which is a kind of measuring device for beverage analysis.
By using such a method or device, ΔpH can be easily measured.
本発明のノンアルコール炭酸飲料におけるΔｐＨの調整は、まずはノンアルコール炭酸飲料を製造し、そのΔｐＨを測定し、ΔｐＨが所定の数値に満たない場合には、ノンアルコール炭酸飲料に炭酸を付与する前の原料液において、ΔｐＨに影響を与える原材料または食品添加物の配合量を増減させることによって、行うことができる。ここで、ΔｐＨに影響を与える原材料または食品添加物の配合量を増減させてノンアルコール炭酸飲料を製造した後は、再度ΔｐＨを測定し、ΔｐＨが所定の数値に満たない場合には再度同じ操作を繰り返すことができる。また、ΔｐＨが所定の数値以上となる条件（全ての原材料の配合量など）を一旦見出した後は、その条件に従ってノンアルコール炭酸飲料を製造すればよく、ΔｐＨを改めて測定する必要は無い。すなわち、そのような条件に従ってノンアルコール炭酸飲料を製造すること自体が、ΔｐＨを調整する行為に該当するものと理解すべきである。 In the adjustment of ΔpH in the non-alcoholic carbonated beverage of the present invention, first, a non-alcoholic carbonated beverage is produced, the ΔpH thereof is measured, and if the ΔpH is less than a predetermined value, before carbonation is added to the non-alcoholic carbonated beverage. This can be done by increasing or decreasing the amount of the raw material or food additive that affects ΔpH in the raw material solution of. Here, after producing a non-alcoholic carbonated beverage by increasing or decreasing the blending amount of raw materials or food additives that affect ΔpH, ΔpH is measured again, and if ΔpH is less than a predetermined value, the same operation is performed again. Can be repeated. Further, once a condition (such as the blending amount of all raw materials) at which ΔpH is equal to or higher than a predetermined value is found, a non-alcoholic carbonated beverage may be produced according to the condition, and it is not necessary to measure ΔpH again. That is, it should be understood that producing a non-alcoholic carbonated beverage in accordance with such conditions corresponds to the act of adjusting ΔpH.
ΔｐＨの調整に用いられる食品添加物としては、炭酸飲料に炭酸を付与する前の原料液のｐＨ値に影響を与える食品添加物を用いることができ、これをΔｐＨ付与剤と呼ぶ。ΔｐＨ付与剤としては、食品としての安全性が確認されている素材を用いることができる。あるΔｐＨ付与剤が、炭酸を含有する状態での炭酸飲料のｐＨ値と、その飲料から炭酸を除去したときのｐＨ値との差が一定の数値よりも大きくできる性質を有するか否かは、以下の方法で調べることによって決定することができる。すなわち、炭酸を付与する前の炭酸飲料の原料液に、ΔｐＨ付与剤候補物質を添加し、その後、炭酸を付与して容器詰め炭酸飲料を試作し、得られた試作品について、炭酸飲料のｐＨ値と、その炭酸飲料における炭酸の影響を排除したときのｐＨ値の両方を測定できる機器（例えばＰＢＡ−Ｓ（アントンパール・ジャパン社製））を用いてΔｐＨを測定することにより、ΔｐＨ付与効果の有無を簡便に確認することができる。このような性質を有するΔｐＨ付与剤の具体例としては、例えば、炭酸水素ナトリウム（ＮａＨＣＯ３）、水酸化ナトリウム（ＮａＯＨ）、炭酸水素カリウム、炭酸カリウム、クエン酸ナトリウム、クエン酸カリウム、グルコン酸ナトリウム、グルコン酸カリウム、リン酸三カリウム、リン酸二カリウム、リン酸三ナトリウム、リン酸二ナトリウム、リンゴ酸ナトリウム、コハク酸二ナトリウム、コハク酸一ナトリウム、コハク酸二カリウム、コハク酸一カリウム、酒石酸ナトリウム、酒石酸水素カリウム、ヒスチジン、アルギニン、γ−アミノ酪酸、シトルリン、リジン等を挙げることができる。このようなΔｐＨ付与剤などの食品添加物の使用量は、飲料の炭酸ガス圧、飲料のｐＨ値、他の原材料等に応じて、当業者であれば上述のΔｐＨの条件を満たすために適宜決定することができる。 As the food additive used for adjusting the ΔpH, a food additive that affects the pH value of the raw material liquid before carbonating the carbonated beverage can be used, and this is called a ΔpH-imparting agent. As the ΔpH-imparting agent, a material whose safety as food has been confirmed can be used. Whether or not a certain ΔpH-imparting agent has the property that the difference between the pH value of a carbonated drink containing carbonic acid and the pH value when carbonic acid is removed from the drink can be larger than a certain value. It can be determined by examining it by the following method. That is, a candidate substance for a ΔpH-imparting agent is added to the raw material liquid of a carbonated beverage before carbonation is applied, and then carbonation is applied to make a prototype of a packaged carbonated beverage. By measuring ΔpH using a device (for example, PBA-S (manufactured by Anton Pearl Japan)) that can measure both the value and the pH value when the influence of carbon dioxide in the carbonated beverage is excluded, the effect of imparting ΔpH is achieved. It is possible to easily confirm the presence or absence of. Specific examples of the ΔpH-imparting agent having such properties include sodium hydrogen carbonate (NaHCO 3 ), sodium hydroxide (NaOH), potassium hydrogen carbonate, potassium carbonate, sodium citrate, potassium citrate, and sodium gluconate. , Potassium gluconate, tripotassium phosphate, dipotassium phosphate, trisodium phosphate, disodium phosphate, sodium malate, disodium succinate, monosodium succinate, dipotassium succinate, monopotassium succinate, tartrate Examples thereof include sodium, potassium hydrogen tartrate, histidine, arginine, γ-aminobutyric acid, citrulin, lysine and the like. The amount of food additives used such as the ΔpH-imparting agent depends on the carbon dioxide gas pressure of the beverage, the pH value of the beverage, other raw materials, etc. Can be decided.
本発明の香り立ち増強効果は、飲料に含まれる香気成分の量にかかわらず、その量に応じて奏されるものであり、従って、飲料中の香気成分の具体的な量は特に制限されない。一方で、本発明の香り立ち増強効果は、飲料に含まれる香気成分に起因する香りの香り立ちを増強する効果であるため、飲料中の香気成分の量が多い方が認識されやすいことも事実であろう。 The aroma-enhancing effect of the present invention is exerted according to the amount of the aroma component contained in the beverage, and therefore, the specific amount of the aroma component in the beverage is not particularly limited. On the other hand, since the aroma-enhancing effect of the present invention is an effect of enhancing the aroma-enhancing effect caused by the aroma component contained in the beverage, it is also a fact that a large amount of the aroma component in the beverage is more easily recognized. Will.
よって、本発明のノンアルコール炭酸飲料は、一定量以上の香気成分を含有するものとされる。具体的には、上記表１に示される測定方法によって測定されるノンアルコール炭酸飲料中の香気成分量Ｌが２０以上、より好ましくは４０以上とすることができる。 Therefore, the non-alcoholic carbonated beverage of the present invention is considered to contain a certain amount or more of aroma components. Specifically, the amount L of the aroma component in the non-alcoholic carbonated beverage measured by the measuring method shown in Table 1 above can be 20 or more, more preferably 40 or more.
本発明のノンアルコール炭酸飲料において、該炭酸飲料の炭酸除去後のｐＨ値は２．０〜７．０、好ましくは３．０〜７．０、より好ましくは３．０〜６．５、さらに好ましくは３．０〜６．０、さらに好ましくは３．０〜５．５、さらに好ましくは３．５〜５．５、さらに好ましくは３．５〜５．０に調整することができる。飲料のｐＨ値は、炭酸飲料のｐＨ値と、その炭酸飲料における炭酸の影響を排除したときのｐＨ値の両方を測定できる機器（例えばＰＢＡ−Ｓ（アントンパール・ジャパン社製））を用いることにより測定することができる。 In the non-alcoholic carbonated beverage of the present invention, the pH value of the carbonated beverage after decarbonization is 2.0 to 7.0, preferably 3.0 to 7.0, more preferably 3.0 to 6.5, and further. The adjustment can be preferably 3.0 to 6.0, more preferably 3.0 to 5.5, still more preferably 3.5 to 5.5, still more preferably 3.5 to 5.0. For the pH value of the beverage, use a device (for example, PBA-S (manufactured by Anton Pearl Japan)) that can measure both the pH value of the carbonated beverage and the pH value when the influence of carbon dioxide on the carbonated beverage is excluded. Can be measured by.
本発明のノンアルコール炭酸飲料の炭酸ガス圧は、好みに応じて適宜調整することができ、例えば、０．１〜０．４ＭＰａ、好ましくは０．１５〜０．３５ＭＰａ、より好ましくは０．２〜０．３ＭＰａ（いずれも２０℃におけるガス圧）の範囲で調整することができる。 The carbon dioxide gas pressure of the non-alcoholic carbonated beverage of the present invention can be appropriately adjusted according to preference, and is, for example, 0.1 to 0.4 MPa, preferably 0.15 to 0.35 MPa, more preferably 0.2. It can be adjusted in the range of ~ 0.3 MPa (both are gas pressures at 20 ° C.).
本発明のノンアルコール炭酸飲料は甘味料を含むことができ、例えば、高甘味度甘味料（例えばアセスルファムＫ、スクラロース等）、果汁由来の甘味料（例えば、グレープ果汁、グレープフルーツ果汁、リンゴ果汁などの果汁由来の甘味料）、砂糖、ブドウ糖、果糖、オリゴ糖、異性化液糖、糖アルコール等を含有していてもよい。糖は動植物原料（果実、野菜、乳等）由来であってもよい。 The non-alcoholic carbonated beverage of the present invention can contain a sweetener, for example, a high sweetness sweetener (for example, Acesulfam K, sucralose, etc.), a fruit juice-derived sweetener (for example, grape juice, grapefruit juice, apple juice, etc.). It may contain sugar (sweetener derived from fruit juice), sugar, glucose, fructose, oligosaccharide, isomerized liquid sugar, sugar alcohol and the like. The sugar may be derived from animal and plant raw materials (fruits, vegetables, milk, etc.).
本発明のノンアルコール炭酸飲料は、容器詰飲料として提供することができる。本発明のノンアルコール炭酸飲料に使用される容器は、飲料の充填に通常使用される容器であればよく、例えば、金属缶、樽容器、プラスチック製ボトル（例えば、ＰＥＴボトル、カップ）、紙容器、瓶、パウチ容器等が挙げられるが、好ましくは金属缶・樽容器、プラスチック製ボトル（例えば、ＰＥＴボトル）、または瓶とされる。 The non-alcoholic carbonated beverage of the present invention can be provided as a packaged beverage. The container used for the non-alcoholic carbonated beverage of the present invention may be a container usually used for filling the beverage, for example, a metal can, a barrel container, a plastic bottle (for example, a PET bottle, a cup), a paper container. , Bottles, pouch containers, etc., but preferably metal cans / barrel containers, plastic bottles (for example, PET bottles), or bottles.
本発明の香り立ち増強効果は、戻り香の増強効果を含むことを一つの特徴としており、このような特徴は、酒を想起する香気（酒様香）との相性がよいものと考えられる。よって、本発明の好ましい実施態様によれば、本発明のノンアルコール炭酸飲料は、酒様香のある飲料、すなわち、アルコール風味飲料とされる。アルコール風味飲料としては、例えば、ビールテイスト飲料、日本酒テイスト飲料、ワインテイスト飲料、リキュールテイスト飲料、カクテルテイスト飲料、チューハイテイスト飲料、浸漬酒テイスト飲料、ウイスキーテイスト飲料、焼酎テイスト飲料等が挙げられる。 One of the characteristics of the fragrance-enhancing effect of the present invention is that it includes the effect of enhancing the return scent, and it is considered that such a characteristic is compatible with the scent (liquor-like scent) reminiscent of liquor. Therefore, according to a preferred embodiment of the present invention, the non-alcoholic carbonated beverage of the present invention is a beverage having a liquor-like aroma, that is, an alcohol-flavored beverage. Examples of alcohol-flavored beverages include beer-taste beverages, Japanese liquor-taste beverages, wine-taste beverages, liqueur-taste beverages, cocktail-taste beverages, chew-high-taste beverages, soaked liquor-taste beverages, whiskey-taste beverages, and shochu-taste beverages.
本発明の飲料は、ノンアルコール炭酸飲料の製造に用いられる他の成分を含んでもよい。このような他の成分としては、例えば、酸味料（例えば、酒石酸、乳酸、リン酸、リンゴ酸、コハク酸、クエン酸、フィチン酸、イタコン酸、フマル酸、グルコン酸、アジピン酸、酢酸、またはそれらの塩類等）、色素、食品添加剤（例えば、起泡・泡持ち向上剤、苦味料、保存料、酸化防止剤、増粘安定剤、乳化剤、食物繊維、ｐＨ調整剤など）等を適宜添加することができ、さらには、香り立ちの増強効果の妨げとならない限りにおいて他のフレーバリング（例えば、香料）を加えることもできる。 The beverage of the present invention may contain other ingredients used in the production of non-alcoholic carbonated beverages. Such other components include, for example, acidity agents (eg, tartrate acid, lactic acid, phosphoric acid, malic acid, succinic acid, citric acid, phytic acid, itaconic acid, fumaric acid, gluconic acid, adipic acid, acetic acid, or These salts, etc.), pigments, food additives (for example, foaming / foam retention improvers, bitterness agents, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fibers, pH adjusters, etc.), etc. as appropriate. It can be added, and other flavoring (eg, fragrance) can be added as long as it does not interfere with the effect of enhancing the fragrance.
本発明の他の態様によれば、香料を含有するノンアルコール炭酸飲料の香り立ちを増強する方法であって、該ノンアルコール炭酸飲料のｐＨ値と、該ノンアルコール炭酸飲料から炭酸を除去した後に測定されるｐＨ値との差（ΔｐＨ）を０．０４以上に調整することを含んでなる方法が提供される。 According to another aspect of the present invention, it is a method for enhancing the aroma of a non-alcoholic carbonated beverage containing a fragrance, after removing the pH value of the non-alcoholic carbonated beverage and carbon dioxide from the non-alcoholic carbonated beverage. A method comprising adjusting the difference (ΔpH) from the measured pH value to 0.04 or more is provided.
以下の実施例に基づいて本発明を具体的に説明するが、本発明はこれらの実施例に限定されるものではない。 The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.
飲料サンプルの調製方法
表２の処方に従い、ポストミックス法で各区の炭酸飲料サンプルを調製した。ポストミックス法とは、糖液、酸味料、香料、着色料等を混合して調合したシロップを容器に注入し、次いで、炭酸水を容器に注入し、容器を密封した後でシロップと炭酸水を混合させる方法である。本実施例では、炭酸水以外の原材料を混合して調合したシロップを容器に注入し、次いで、別途カーボネーション（炭酸ガス圧入溶解）して作製した炭酸水（炭酸ガス濃度が０．５ＭＰａ）を容器に注入し、容器を密封した後で前述のシロップと炭酸水を混合することにより、各区の炭酸飲料サンプルを調製した。
Beverage sample preparation method Carbonated beverage samples for each group were prepared by the post-mix method according to the formulation in Table 2. The post-mix method is to inject a syrup prepared by mixing sugar solution, acidulant, fragrance, coloring agent, etc. into a container, then inject carbonated water into the container, seal the container, and then syrup and carbonated water. Is a method of mixing. In this example, carbonated water (carbonated gas concentration of 0.5 MPa) prepared by injecting a syrup prepared by mixing raw materials other than carbonated water into a container and then separately carbonating (carbonated gas injection dissolution) is used. A carbonated drink sample for each section was prepared by injecting into a container, sealing the container, and then mixing the above-mentioned syrup and carbonated water.
ΔｐＨの測定方法
ΔｐＨ（炭酸飲料サンプルのｐＨ値と、その炭酸飲料サンプルから炭酸を除去したときのｐＨ値との差）は、飲料分析用測定装置であるＰＢＡ−Ｓ（アントンパール・ジャパン社製）を用いて測定した。測定によって得られたｐＨ：炭酸飲料サンプルのｐＨ値およびｐＨ（ＣＯ２ ｃｏｒｒｅｃｔｅｄ）：炭酸飲料サンプルから炭酸を除去したときのｐＨ値から、下記の式：
［ΔｐＨ］＝［ｐＨ（ＣＯ２ Ｃｏｒｒｅｃｔ）］−［ｐＨ］
によってΔｐＨを求めた。
ΔpH measurement method ΔpH (difference between the pH value of a carbonated beverage sample and the pH value when carbon dioxide is removed from the carbonated beverage sample) is PBA-S (manufactured by Anton Pearl Japan Co., Ltd.), which is a measuring device for beverage analysis. ) Was used for measurement. PH obtained by measurement: pH value and pH (CO 2 collected) of the carbonated beverage sample: From the pH value when carbonic acid is removed from the carbonated beverage sample, the following formula:
[ΔpH] = [pH (CO 2 Direct)]-[pH]
The ΔpH was determined by.
官能評価
調製した各区の炭酸飲料サンプルの官能評価は、訓練されたパネリスト５名によって、以下の方法および基準で行った。
Sensory evaluation The sensory evaluation of the prepared carbonated drink samples was performed by five trained panelists according to the following methods and criteria.
官能評価では、様々な香料を含有する試飲サンプルを引用した際の香り立ち（戻り香を含む）の強さについて評価を行った。各香味において、陽性対照（対照区）としてアルコール（エタノール）濃度が０．１ｖ／ｖ％の飲料サンプルを用い、ΔｐＨを任意に調整したアルコール濃度０．００ｖ／ｖ％の飲料サンプルを比較区もしくは試験区として評価を行った。 In the sensory evaluation, the strength of fragrance standing (including return scent) when tasting samples containing various fragrances were cited was evaluated. For each flavor, a beverage sample having an alcohol (ethanol) concentration of 0.1 v / v% was used as a positive control (control group), and a beverage sample having an alcohol concentration of 0.00 v / v% with an arbitrarily adjusted ΔpH was used as a comparative group or a comparison group. It was evaluated as a test plot.
評価スコアは、以下の４段階とした。
４：対照区と比べて香り立ちが同等
３：対照区と比べて香り立ちが少し弱い（対照区における香料添加量を８０ｖ／ｖ％にしたサンプルと同等）
２：対照区と比べて香り立ちが弱い（対照区における香料添加量を６０ｖ／ｖ％にしたサンプルと同等）
１：対照区と比べて香り立ちが非常に弱い（対照区における香料添加量を４０ｖ／ｖ％にしたサンプルと同等）
The evaluation score was set to the following four stages.
4: Equivalent to the scent standing compared to the control group 3: Slightly weaker scent standing compared to the control group (equivalent to the sample in which the amount of fragrance added in the control group was 80 v / v%)
2: The fragrance is weaker than that of the control group (equivalent to the sample in which the amount of fragrance added in the control group is 60 v / v%).
1: Very weak fragrance compared to the control group (equivalent to the sample in which the amount of fragrance added in the control group was 40 v / v%)
パネリスト５人の評価スコアの平均値を算出し、その平均値を以下の評価基準でレベル分けした。
（評価基準）
Ａ：評価スコアの平均値が３．５以上
Ｂ：評価スコアの平均値が３．０以上３．５未満
Ｃ：評価スコアの平均値が２．５以上３．０未満
Ｄ：評価スコアの平均値が２．５未満
The average value of the evaluation scores of the five panelists was calculated, and the average value was divided into levels according to the following evaluation criteria.
(Evaluation criteria)
A: Average evaluation score is 3.5 or more B: Average evaluation score is 3.0 or more and less than 3.5 C: Average evaluation score is 2.5 or more and less than 3.0 D: Average evaluation score Value less than 2.5
香気成分量Ｌの測定方法
香気成分量Ｌは、以下の表１に従って測定した。
実施例１：香料を含有するノンアルコール炭酸飲料における香り立ち増強のための条件
香料を含有する飲料サンプルにおけるΔｐＨの香り立ちへの影響を評価した。表２に従って、ポストミックス法で、様々な香味を有する炭酸飲料の試験区、比較区および対照区の飲料サンプルを炭酸ガス圧が０．２５ＭＰａとなるように調製した。ΔｐＨおよび官能評価の結果を、各飲料サンプルの香味の種類および香気成分量Ｌとともに表３に示す。
Example 1: Conditions for enhancing fragrance in a non-alcoholic carbonated beverage containing a fragrance The effect of ΔpH on fragrance in a beverage sample containing a fragrance was evaluated. According to Table 2, the beverage samples of the test group, the comparative group and the control group of carbonated drinks having various flavors were prepared by the post-mix method so that the carbon dioxide gas pressure was 0.25 MPa. The ΔpH and sensory evaluation results are shown in Table 3 together with the flavor type and aroma component amount L of each beverage sample.
それぞれの香味の飲料サンプルにおいて、ΔｐＨが大きくなるにしたがって香り立ちが向上した。特に、ΔｐＨが０．０４以上となった試験区において、香り立ちの増強効果が顕著に認められた。 In each flavored beverage sample, the aroma was improved as ΔpH was increased. In particular, in the test group in which ΔpH was 0.04 or more, the effect of enhancing the fragrance was remarkably observed.
さらに、香気成分量Ｌが大きいほど、香り立ちの増強効果が感じられやすく、特に、香気成分量Ｌが２０以上（好ましくは４０以上）のサンプルにおいて香り立ちの増強効果が感じられやすいと考えられた。 Further, it is considered that the larger the aroma component amount L is, the more easily the fragrance-enhancing effect is felt, and in particular, the fragrance-enhancing effect is more likely to be felt in the sample having the aroma component amount L of 20 or more (preferably 40 or more). rice field.
Claims (12)
に示される測定方法によって測定される前記ノンアルコール炭酸飲料中の香気成分量Ｌが２０以上である、ノンアルコール炭酸飲料。 A non-alcoholic carbonated beverage containing an aroma component, the difference (ΔpH) between the pH value of the non-alcoholic carbonated beverage and the pH value measured after removing carbon dioxide from the non-alcoholic carbonated beverage is 0.04 or more. And the table below:
A non-alcoholic carbonated beverage having an aroma component amount L of 20 or more in the non-alcoholic carbonated beverage measured by the measuring method shown in 1.
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