JP2022069580A - Beverage and method for improving flavor of beverage - Google Patents
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- 235000019634 flavors Nutrition 0.000 title claims description 9
- 238000000034 method Methods 0.000 title claims description 7
- 229920001503 Glucan Polymers 0.000 claims abstract description 47
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 68
- 235000005979 Citrus limon Nutrition 0.000 claims description 21
- 244000248349 Citrus limon Species 0.000 claims description 20
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 14
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 8
- 241000951471 Citrus junos Species 0.000 claims description 8
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 7
- 235000015203 fruit juice Nutrition 0.000 abstract description 21
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- 230000001954 sterilising effect Effects 0.000 description 14
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- 238000011156 evaluation Methods 0.000 description 11
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- 239000002994 raw material Substances 0.000 description 6
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- 230000000052 comparative effect Effects 0.000 description 3
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- 239000004571 lime Substances 0.000 description 3
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 241000207199 Citrus Species 0.000 description 2
- 229920002245 Dextrose equivalent Polymers 0.000 description 2
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- 239000008107 starch Substances 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 244000183685 Citrus aurantium Species 0.000 description 1
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- 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
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
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- 229910052782 aluminium Inorganic materials 0.000 description 1
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- 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
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- 239000002304 perfume Substances 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、飲料に関する。本発明はまた、飲料の香味を改善する方法にも関する。 The present invention relates to beverages. The invention also relates to a method of improving the flavor of a beverage.
飲料において、栄養補助、ボディ感の付与等を目的として、食物繊維を含有させることがある。このような用途に用いられている食物繊維の１つとして、難消化性グルカンが知られている。例えば、特許文献１には、１種又は２種以上の糖質又はその誘導体を活性炭存在下で縮合させて調製される糖縮合物組成物（難消化性グルカン）が記載されている。 Beverages may contain dietary fiber for the purpose of nutritional supplementation, body feeling, and the like. Indigestible glucan is known as one of the dietary fibers used for such applications. For example, Patent Document 1 describes a sugar condensate composition (indigestible glucan) prepared by condensing one or more kinds of sugars or derivatives thereof in the presence of activated carbon.
本発明者らは、難消化性グルカンを含有させた飲料には、口内への付着感、粉っぽさ及び樹脂的な匂いの点で改善の余地があることを見出した。 The present inventors have found that a beverage containing indigestible glucan has room for improvement in terms of adhesion to the mouth, powderiness and resinous odor.
本発明は、上記事情に鑑みてなされたものであり、飲料の口内への付着感、粉っぽさ及び樹脂的な匂いが改善された飲料を提供することを目的とする。 The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a beverage having an improved feeling of adhesion to the mouth, powderiness and resinous odor of the beverage.
本発明者らは、難消化性グルカンと共に酸味果汁を配合することにより、飲料の口内への付着感、粉っぽさ及び樹脂的な匂いが改善されることを見出した。本発明は、この新規な知見に基づくものである。 The present inventors have found that by blending sour fruit juice together with indigestible glucan, the feeling of adhesion to the mouth of a beverage, powderiness and resinous odor are improved. The present invention is based on this novel finding.
すなわち、本発明は、難消化性グルカンと、酸味果汁と、を含む、飲料に関する。本発明に係る飲料は、難消化性グルカンと酸味果汁とを含むため、飲料の口内への付着感、粉っぽさ及び樹脂的な匂いが改善されている。 That is, the present invention relates to a beverage containing indigestible glucan and sour juice. Since the beverage according to the present invention contains indigestible glucan and sour fruit juice, the feeling of adhesion to the mouth, powderiness and resinous odor of the beverage are improved.
本発明に係る飲料は、酸味果汁が、レモン果汁、ライム果汁、柚子果汁及びウメ果汁からなる群より選ばれる少なくとも１種であることが好ましい。これにより、飲料の口内への付着感、粉っぽさ及び樹脂的な匂いがより一層改善されたものとなる。 In the beverage according to the present invention, it is preferable that the sour juice is at least one selected from the group consisting of lemon juice, lime juice, yuzu juice and ume juice. As a result, the feeling of adhesion to the mouth of the beverage, the powderiness and the resinous odor are further improved.
本発明に係る飲料は、アルコール飲料であってもよい。この場合、飲料の口内への付着感、粉っぽさ及び樹脂的な匂いがより一層改善されたものとなる。 The beverage according to the present invention may be an alcoholic beverage. In this case, the feeling of adhesion to the mouth of the beverage, the powderiness and the resinous odor are further improved.
本発明はまた、飲料に、難消化性グルカンと酸味果汁とを配合することを含む、飲料の味の香味を改善する方法と捉えることもできる。 The present invention can also be regarded as a method for improving the taste and flavor of a beverage, which comprises blending indigestible glucan and sour juice into the beverage.
本発明によれば、飲料の口内への付着感、粉っぽさ及び樹脂的な匂いが改善された飲料を提供することができる。 According to the present invention, it is possible to provide a beverage having improved adhesion to the mouth, powderiness and resinous odor of the beverage.
以下、本発明を実施するための形態について詳細に説明する。なお、本発明は、以下の実施形態に限定されるものではない。 Hereinafter, embodiments for carrying out the present invention will be described in detail. The present invention is not limited to the following embodiments.
本発明に係る飲料は、難消化性グルカンと、酸味果汁と、を含む。 The beverage according to the present invention contains indigestible glucan and sour juice.
本明細書において、「難消化性グルカン」とは、澱粉分解物（好ましくは、デキストロース当量（ＤＥ）が７０～１００の澱粉分解物）を加熱重合させて得られる難消化性の食物繊維を意味する。この際、原料には、グルコース以外の単糖又はこれらの単糖を含むオリゴ糖等が含まれていてもよい。このような難消化性グルカンとしては、例えば、フィットファイバー＃８０（登録商標、日本食品化工株式会社製）等が挙げられる。 As used herein, the term "indigestible glucan" means indigestible dietary fiber obtained by heating and polymerizing a starch decomposition product (preferably a starch decomposition product having a dextrose equivalent (DE) of 70 to 100). do. At this time, the raw material may contain monosaccharides other than glucose or oligosaccharides containing these monosaccharides. Examples of such indigestible glucan include Fit Fiber # 80 (registered trademark, manufactured by Nihon Shokuhin Kako Co., Ltd.) and the like.
なお、本明細書における「難消化性グルカン」は、難消化性グルカンそのものであってよく、難消化性グルカンを糖質分解酵素で処理した難消化性グルカン酵素処理物であってもよく、上記難消化性グルカン酵素処理物を分画処理した難消化性グルカン分画処理物であってもよく、難消化性グルカンにおける還元末端のアルデヒド基を水酸基に還元した難消化性グルカン還元処理物であってもよい。 The "indigestible glucan" in the present specification may be the indigestible glucan itself, or may be an indigestible glucan enzyme-treated product obtained by treating the indigestible glucan with a glycolytic enzyme. The indigestible glucan fractionated product obtained by fractionating the indigestible glucan enzyme-treated product may be used, and is a indigestible glucan reduced product obtained by reducing the aldehyde group at the reducing end of the indigestible glucan to a hydroxyl group. You may.
本実施形態に係る飲料において、難消化性グルカンの含有量は、特に制限されるものではないが、例えば、飲料全量に対して、０．１ｇ／１００ｍｌ以上、０．２ｇ／１００ｍｌ以上、０．３ｇ／１００ｍｌ以上、０．４ｇ／１００ｍｌ以上、０．５ｇ／１００ｍｌ以上、０．６ｇ／１００ｍｌ以上、０．７ｇ／１００ｍｌ以上、又は０．８ｇ／１００ｍｌ以上であってもよく、２０ｇ／１００ｍｌ以下、１５ｇ／１００ｍｌ以下、１０ｇ／１００ｍｌ以下、８ｇ／１００ｍｌ以下、５ｇ／１００ｍｌ以下、又は２．５ｇ／１００ｍｌ以下であってもよい。難消化性グルカンの含有量は、例えば、飲料全量に対して、０．１ｇ／１００ｍｌ以上２０ｇ／１００ｍｌ以下、０．２ｇ／１００ｍｌ以上１５ｇ／１００ｍｌ以下、０．３ｇ／１００ｍｌ以上１０ｇ／１００ｍｌ以下、０．４ｇ／１００ｍｌ以上１０ｇ／１００ｍｌ以下、０．５ｇ／１００ｍｌ以上５ｇ／１００ｍｌ以下、又は０．７ｇ／１００ｍｌ以上２ｇ／１００ｍｌ以下であってもよい。 In the beverage according to the present embodiment, the content of the indigestible glucan is not particularly limited, but for example, 0.1 g / 100 ml or more, 0.2 g / 100 ml or more, 0. It may be 3 g / 100 ml or more, 0.4 g / 100 ml or more, 0.5 g / 100 ml or more, 0.6 g / 100 ml or more, 0.7 g / 100 ml or more, or 0.8 g / 100 ml or more, and 20 g / 100 ml or less. , 15 g / 100 ml or less, 10 g / 100 ml or less, 8 g / 100 ml or less, 5 g / 100 ml or less, or 2.5 g / 100 ml or less. The content of the resistant glucan is, for example, 0.1 g / 100 ml or more and 20 g / 100 ml or less, 0.2 g / 100 ml or more and 15 g / 100 ml or less, 0.3 g / 100 ml or more and 10 g / 100 ml or less, based on the total amount of the beverage. It may be 0.4 g / 100 ml or more and 10 g / 100 ml or less, 0.5 g / 100 ml or more and 5 g / 100 ml or less, or 0.7 g / 100 ml or more and 2 g / 100 ml or less.
難消化性グルカンの含有量は、日本食品分析センター「栄養表示のための成分分析のポイント（２００７年１０月２０日発行）」第７６～７８頁に記載された方法に基づいて測定することができる。 The content of indigestible glucan can be measured based on the method described in "Points of component analysis for nutrition labeling (issued on October 20, 2007)", pp. 76-78, of the Japan Food Research Laboratories. can.
酸味果汁は、香酸柑橘類、又は、果実飲料の日本農林規格（平成２５年１２月２４日農林水産省告示第３１１８号）の別表４に記載の果実（但し、香酸柑橘類に該当するものは除く）を搾汁して得られる汁液である。酸味果汁としては、含まれるパルプ量に応じて、混濁果汁、セミクリア果汁、透明果汁があり、また、それぞれについて、濃縮果汁、濃縮還元果汁、ストレート果汁が存在する。本実施形態に係る飲料に使用する酸味果汁としては、これらのいずれかを１種単独で使用してもよく、２種以上を組み合わせて使用してもよい。 The sour juice is the fruit listed in Appendix 4 of the Japanese Agricultural Standards for citrus fruits or fruit drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 3118, December 24, 2013) (however, those that fall under citrus fruits). It is a juice obtained by squeezing (excluding). The sour juice includes turbid juice, semi-clear juice, and transparent juice according to the amount of pulp contained, and there are concentrated juice, concentrated reduced juice, and straight juice for each. As the sour juice used in the beverage according to the present embodiment, any one of these may be used alone, or two or more thereof may be used in combination.
香酸柑橘類としては、例えば、かぼす、清岡橙、コブミカン、三宝柑、シークヮーサー、シトロン、スダチ、ダイダイ、新姫、ブッシュカン、ヘベズ、マイヤーレモン、メキシカンライム、ゆうこう、柚柑（ユコウ）、柚子、ライム及びレモン等が挙げられる。果実飲料の日本農林規格（平成２５年１２月２４日農林水産省告示第３１１８号）の別表４に記載の果実（但し、香酸柑橘類に該当するものは除く）としては、ウメが挙げられる。 Examples of perfume citrus fruits include Kabosu, Kiyooka Orange, Kobumikan, Sanpokan, Shikuwasa, Citron, Sudachi, Daidai, Shinhime, Bushkan, Hebez, Meyer Lemon, Mexican Lime, Yuzu, Yuzu, Yuzu, and Lime. And lemon and the like. Examples of the fruits listed in Appendix 4 of the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 3118, December 24, 2013) (excluding those corresponding to citrus fragrances) include plums.
酸味果汁は、飲料の口内への付着感、粉っぽさ及び樹脂的な匂いがより一層改善されるという観点から、レモン果汁、ライム果汁、柚子果汁及びウメ果汁からなる群より選択される少なくとも１種であることが好ましい。 The sour juice is selected from the group consisting of lemon juice, lime juice, yuzu juice and ume juice from the viewpoint of further improving the adhesion to the mouth, powderiness and resinous odor of the beverage. It is preferably one kind.
酸味果汁は、上述した香酸柑橘類、又は、果実飲料の日本農林規格（平成２５年１２月２４日農林水産省告示第３１１８号）の別表４に記載の果実のうち１種の果汁を単独で使用してもよく、２種以上の果汁を組み合わせて使用してもよい。 The sour juice is the juice of one of the fruits listed in Appendix 4 of the above-mentioned citrus fragrance or the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 3118, December 24, 2013). It may be used, or a combination of two or more kinds of fruit juices may be used.
本実施形態に係る飲料において、酸味果汁の含有量（果汁使用率）は、特に制限されるものではないが、例えば、飲料全量に対して、０．０１質量％以上３０質量％以下であってよい。酸味果汁の含有量は、飲料の口内への付着感、粉っぽさ及び樹脂的な匂いがより一層改善されるという観点から、飲料全量に対して、０．０５質量％以上、０．１質量％以上、０．１５質量％以上、０．２５質量％以上、０．３５質量％以上、１質量％以上、又は、５質量％以上であってもよく、２５質量％以下、２０質量％以下、１５質量％以下であってもよい。 In the beverage according to the present embodiment, the content of sour juice (fruit juice usage rate) is not particularly limited, but is, for example, 0.01% by mass or more and 30% by mass or less with respect to the total amount of the beverage. good. The content of sour fruit juice is 0.05% by mass or more, 0.1, based on the total amount of the beverage, from the viewpoint of further improving the adhesion to the mouth, powderiness and resinous odor of the beverage. It may be 5% by mass or more, 0.15% by mass or more, 0.25% by mass or more, 0.35% by mass or more, 1% by mass or more, or 5% by mass or more, 25% by mass or less, 20% by mass. Hereinafter, it may be 15% by mass or less.
酸味果汁の含有量（果汁使用率）は、果実飲料の日本農林規格（平成２５年１２月２４日農林水産省告示第３１１８号）に従って測定した糖用屈折計示度（Ｂｒｉｘ値）及び酸度に基づいて換算される値であり、果実を搾汁して得られるストレート果汁を１００重量／体積％（ｗ／ｖ％）としたときの相対濃度である。果汁含有量は、通常、製品表示に記載されている値を示す。 The content of sour fruit juice (juice usage rate) is based on the refractometer reading (Brix value) and acidity for sugar measured in accordance with the Japanese Agricultural Standards for Fruit Beverages (December 24, 2013, Ministry of Agriculture, Forestry and Fisheries Notification No. 3118). It is a value converted based on the relative concentration when the straight fruit juice obtained by squeezing the fruit is 100% by weight / volume% (w / v%). The juice content usually indicates the value stated on the product label.
酸度とは、飲料中に含まれる酸の濃度（重量／体積％）を示す値であり、クエン酸換算値である。クエン酸換算酸度は、果実飲料の日本農林規格（平成２５年１２月２４日農林水産省告示第３１１８号）に沿った中和滴定法により算出される。 The acidity is a value indicating the concentration (weight / volume%) of the acid contained in the beverage, and is a citric acid conversion value. The citric acid-equivalent acidity is calculated by the neutralization titration method in accordance with the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 3118, December 24, 2013).
本実施形態に係る飲料において、難消化性グルカンの含有量と酸味果汁の含有量との比は、特に制限されるものではないが、例えば、難消化性グルカン１００重量部あたり、酸味果汁が１重量部以上３７５０重量部以下であってよい。難消化性グルカンの含有量と酸味果汁の含有量との比は、飲料の口内への付着感、粉っぽさ及び樹脂的な匂いがより一層改善されるという観点から、難消化性グルカン１００重量部あたり、酸味果汁が５重量部以上、１０重量部以上、２０重量部以上、又は１００重量部以上であってもよく、２０００重量部以下、又は１５００重量部以下であってもよい。 In the beverage according to the present embodiment, the ratio of the content of the indigestible glucan to the content of the sour juice is not particularly limited, but for example, 1 part by weight of the indigestible glucan is used as the sour juice. It may be 3750 parts by weight or more and 3750 parts by weight or less. The ratio of the content of the indigestible glucan to the content of the sour juice is such that the indigestible glucan 100 is further improved in terms of adhesion to the mouth, powderiness and resinous odor of the beverage. The amount of sour juice may be 5 parts by weight or more, 10 parts by weight or more, 20 parts by weight or more, or 100 parts by weight or more, and may be 2000 parts by weight or less, or 1500 parts by weight or less.
本実施形態に係る飲料は、アルコール飲料であってもよく、ノンアルコール飲料であってもよい。アルコール飲料とは、飲料中のアルコール濃度が１ｖ／ｖ％以上である飲料を意味し、ノンアルコール飲料とは、飲料中のアルコール濃度が１ｖ／ｖ％未満である飲料を意味する。アルコール飲料は、例えば、蒸留アルコールを添加したものであってもよく、発酵工程を介してアルコールを含むものとなったものであってもよい。なお、本明細書においてアルコールとは、特に言及しない限りエタノールを意味する。本実施形態に係る飲料がアルコール飲料である場合、飲料の口内への付着感、粉っぽさ及び樹脂的な匂いがより一層改善されることとなる。 The beverage according to the present embodiment may be an alcoholic beverage or a non-alcoholic beverage. The alcoholic beverage means a beverage having an alcohol concentration of 1 v / v% or more in the beverage, and the non-alcoholic beverage means a beverage having an alcohol concentration of less than 1 v / v% in the beverage. The alcoholic beverage may be, for example, one to which distilled alcohol is added, or one containing alcohol through a fermentation step. In the present specification, alcohol means ethanol unless otherwise specified. When the beverage according to the present embodiment is an alcoholic beverage, the feeling of adhesion, powderiness and resinous odor of the beverage to the mouth will be further improved.
本実施形態に係る飲料がアルコール飲料である場合、当該アルコール飲料のアルコール度数は、例えば、１ｖ／ｖ％以上３０ｖ／ｖ％以下であってよい。具体的には、１ｖ／ｖ％以上、２ｖ／ｖ％以上、２．５ｖ／ｖ％以上、３ｖ／ｖ％以上、３．５ｖ／ｖ％以上、又は４ｖ／ｖ％以上であってよく、２５ｖ／ｖ％以下、２０ｖ／ｖ％以下、１５ｖ／ｖ％以下、１０ｖ／ｖ％以下、９ｖ／ｖ％以下、８ｖ／ｖ％以下、７ｖ／ｖ％以下、６ｖ／ｖ％以下、又は３ｖ／ｖ％以下であってよい。 When the beverage according to the present embodiment is an alcoholic beverage, the alcohol content of the alcoholic beverage may be, for example, 1 v / v% or more and 30 v / v% or less. Specifically, it may be 1v / v% or more, 2v / v% or more, 2.5v / v% or more, 3v / v% or more, 3.5v / v% or more, or 4v / v% or more. 25v / v% or less, 20v / v% or less, 15v / v% or less, 10v / v% or less, 9v / v% or less, 8v / v% or less, 7v / v% or less, 6v / v% or less, or 3v It may be / v% or less.
本実施形態に係る飲料がノンアルコール飲料である場合、当該ノンアルコール飲料のアルコール度数は、例えば、０．５ｖ／ｖ％以下であってよく、０．１ｖ／ｖ％以下であってよく、０．００５ｖ／ｖ％未満（０．００ｖ／ｖ％）であってもよい。 When the beverage according to the present embodiment is a non-alcoholic beverage, the alcohol content of the non-alcoholic beverage may be, for example, 0.5 v / v% or less, 0.1 v / v% or less, and 0. It may be less than .005 v / v% (0.00 v / v%).
本実施形態に係る飲料は、飲料に通常配合される着色料、甘味料、酸化防止剤、酸味料、苦味料、香料等の添加剤を含有してもよい。 The beverage according to the present embodiment may contain additives such as colorants, sweeteners, antioxidants, acidulants, bitterness agents, and flavors that are usually blended in beverages.
本実施形態に係る飲料は、非発泡性であってもよく、発泡性であってもよい。ここで、非発泡性とは、２０℃におけるガス圧が０．０４９ＭＰａ（０．５ｋｇ／ｃｍ２）未満であることをいい、発泡性とは、２０℃におけるガス圧が０．０４９ＭＰａ（０．５ｋｇ／ｃｍ２）以上であることをいう。発泡性とする場合、ガス圧の上限は０．２９４ＭＰａ（３．０ｋｇ／ｃｍ２）、又は０．２３５ＭＰａ（２．４ｋｇ／ｃｍ２）程度としてもよい。 The beverage according to the present embodiment may be non-effervescent or effervescent. Here, the non-effervescent means that the gas pressure at 20 ° C. is less than 0.049 MPa (0.5 kg / cm 2 ), and the effervescent means that the gas pressure at 20 ° C. is 0.049 MPa (0. It means that it is 5 kg / cm 2 ) or more. In the case of foamability, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg / cm 2 ) or 0.235 MPa (2.4 kg / cm 2 ).
本実施形態に係る飲料は、容器に入れて提供することができる。容器は密閉できるものであればよく、金属製（アルミニウム製又はスチール製等）のいわゆる缶容器・樽容器を適用することができる。また、容器は、ガラス容器、ペットボトル容器、紙容器、パウチ容器等を適用することもできる。容器の容量は特に限定されるものではなく、現在流通しているどのようなものも適用することができる。なお、気体、水分及び光線を完全に遮断し、長期間常温で安定した品質を保つことが可能な点から、金属製の容器を適用することが好ましい。 The beverage according to this embodiment can be provided in a container. The container may be a container that can be sealed, and a so-called can container / barrel container made of metal (aluminum, steel, etc.) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and anything currently in circulation can be applied. It is preferable to use a metal container because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of time.
本実施形態に係る飲料は、難消化性グルカンと酸味果汁とを配合する工程（配合工程）を経て製造される。すなわち、本実施形態の飲料の製造方法は、難消化性グルカンを配合する工程、及び酸味果汁を配合する工程を少なくとも含む。両工程は、別々に実施してもよく、一緒に実施してもよい。両工程で配合する難消化性グルカン及び酸味果汁の量は、適宜設定することができ、例えば、上記記載の範囲になるように配合してもよい。 The beverage according to the present embodiment is produced through a step (blending step) of blending indigestible glucan and sour juice. That is, the method for producing a beverage of the present embodiment includes at least a step of blending indigestible glucan and a step of blending sour juice. Both steps may be carried out separately or together. The amounts of the indigestible glucan and the sour juice to be blended in both steps can be appropriately set, and may be blended so as to be within the above-mentioned range, for example.
配合工程は、飲料の製造工程中のいずれかの段階で行えばよい。例えば、原料を混合する混合タンクに配合することができる。当該混合タンクには、難消化性グルカン及び酸味果汁の配合前、配合と同時及び配合後のいずれかのタイミングで、所定量の水、アルコール、及び各種添加剤等を配合することができる。これらの配合の有無及び配合量は、適宜設定することができる。 The blending step may be performed at any stage during the manufacturing process of the beverage. For example, it can be blended in a mixing tank for mixing raw materials. A predetermined amount of water, alcohol, various additives and the like can be added to the mixing tank at any time before, at the same time as or after the addition of the indigestible glucan and the sour juice. The presence / absence and amount of these blends can be appropriately set.
以下、本実施形態に係る飲料の製造方法の一例を説明する。当該製造方法は、水等の原料液、蒸留アルコール、各種添加剤等と共に、難消化性グルカンと酸味果汁とを原料タンクに配合する配合工程を含む。本実施形態に係る製造方法は、配合工程において各成分が混合した混合液をろ過するろ過工程と、ろ過工程でろ過したろ過液を殺菌する第一の殺菌工程と、第一の殺菌工程で殺菌した殺菌済みのろ過液をビン、缶、ビン、ペットボトル等の容器に充填する充填工程と、充填工程で容器に充填されたろ過液を容器ごと殺菌する第二の殺菌工程と、を更に含んでいてよい。第一及び第二の殺菌工程は、飲料の香味を維持しやすいという観点から、実施しなくてもよい。 Hereinafter, an example of a method for producing a beverage according to the present embodiment will be described. The production method includes a compounding step of blending indigestible glucan and sour juice into a raw material tank together with a raw material liquid such as water, distilled alcohol, various additives and the like. The production method according to the present embodiment has a filtration step of filtering a mixed solution in which each component is mixed in a compounding step, a first sterilization step of sterilizing the filtered solution filtered in the filtration step, and a sterilization in the first sterilization step. It further includes a filling step of filling a container such as a bottle, a can, a bottle, or a PET bottle with the sterilized filtrate, and a second sterilization step of sterilizing the filtrate filled in the container in the filling step. You can go out. The first and second sterilization steps may not be carried out from the viewpoint of easily maintaining the flavor of the beverage.
配合工程は、各成分がよく混ざるよう、撹拌機等により撹拌しながら混合してもよい。また、ろ過工程は、一般的なフィルター又はストレーナーによって行うことができる。第一の殺菌工程は、処理速度等の観点から、プレート殺菌によって行ってもよく、同様の処理を行うことができるのであれば、これに限定されることなく適用可能である。充填工程は、飲料品の製造において通常行われる程度にクリーン度を保ったクリーンルームにて充填してもよい。第二の殺菌工程は、所定の温度及び所定の時間でろ過液を容器ごと加熱することにより行うことができる。第一の殺菌工程及び第二の殺菌工程を行わない無殺菌充填を行うことも可能である。また、発泡性の飲料とする場合は、例えば、第一の殺菌工程と充填工程の間でカーボネーションを行うとよい。 In the blending step, the components may be mixed while stirring with a stirrer or the like so that the components are well mixed. Further, the filtration step can be performed by a general filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of treatment speed and the like, and is applicable without limitation as long as the same treatment can be performed. The filling step may be performed in a clean room where the degree of cleanliness is maintained to the extent normally performed in the production of beverages. The second sterilization step can be performed by heating the filtrate together with the container at a predetermined temperature and a predetermined time. It is also possible to perform non-sterilization filling without performing the first sterilization step and the second sterilization step. In the case of an effervescent beverage, for example, carbonation may be performed between the first sterilization step and the filling step.
本実施形態に係る飲料は、飲料の口内への付着感、粉っぽさ及び樹脂的な匂いが改善されているため、香味が改善されている。したがって、本発明の一実施形態として、飲料に、難消化性グルカンと酸味果汁を配合することを含む、飲料の香味を改善する方法が提供される。当該方法において、香味の改善は、飲料の口内への付着感、粉っぽさ及び樹脂的な匂いの改善であってよい。 The beverage according to the present embodiment has improved flavor because the feeling of adhesion to the mouth, powderiness and resinous odor of the beverage are improved. Therefore, as one embodiment of the present invention, there is provided a method for improving the flavor of a beverage, which comprises blending a beverage with indigestible glucan and acid fruit juice. In the method, the improvement of flavor may be the improvement of the stickiness, powderiness and resinous odor of the beverage to the mouth.
以下、実施例を挙げて本発明をより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。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
［試験例１：難消化性グルカンとレモン果汁とを含有する飲料］
水に食物繊維（難消化性グルカン（フィットファイバー＃８０、日本食品化工株式会社製）、難消化性デキストリン（パインファイバー（ＰＦ）、松谷化学工業株式会社製））、及びレモン果汁（濃縮レモン透明果汁（６．７倍濃縮、濃縮レモン透明果汁（商品名）））を表１に示す含有量又は果汁使用率（酸味果汁の含有量）となるように添加し、実施例１～６、比較例１及び参考例１の飲料を調製した。これらの飲料について、官能評価を行った。
[Test Example 1: Beverage containing indigestible glucan and lemon juice]
Water with dietary fiber (indigestible glucan (fit fiber # 80, manufactured by Nippon Shokuhin Kako Co., Ltd.), indigestible dextrin (pine fiber (PF), manufactured by Matsutani Chemical Industry Co., Ltd.)), and lemon juice (concentrated lemon transparent) Fruit juice (6.7-fold concentrated, concentrated lemon transparent fruit juice (trade name)) was added so as to have the content shown in Table 1 or the fruit juice usage rate (content of sour fruit juice), and Examples 1 to 6 were compared. The beverages of Example 1 and Reference Example 1 were prepared. Sensory evaluation was performed on these beverages.
官能評価は、訓練された識別能力のある５名のパネルにより、「口内への付着感」、「粉っぽさ」及び「樹脂的な匂い」について５段階（５点：強く感じる、４点：やや強く感じる、３点：感じる、２点：弱く感じる、１点：全く感じない）で評価し、その平均値を評価スコアとした。参考例１の飲料を「口内への付着感」、「粉っぽさ」及び「樹脂的な匂い」の評点５点とし、比較基準として用いた。結果を表１に示す。上記評価項目では、評価スコアが低いほど、改善されていることを意味する。なお、「口内への付着感」は、評価スコアが低いほど、口内への付着感が弱いことを意味する。 なお、全ての評価項目において、官能評価はサンプルを飲んで評価した。 The sensory evaluation was conducted by a panel of 5 trained and discriminating people on a scale of 5 (5 points: strong feeling, 4 points) for "adhesion to the mouth," "powderiness," and "resin-like odor." : Slightly strong feeling, 3 points: Feeling, 2 points: Feeling weak, 1 point: Not feeling at all), and the average value was used as the evaluation score. The beverage of Reference Example 1 was used as a comparison standard with a score of 5 for "feeling of adhesion to the mouth", "powderiness" and "resin-like odor". The results are shown in Table 1. In the above evaluation items, the lower the evaluation score, the better the improvement. The "feeling of adhesion to the mouth" means that the lower the evaluation score, the weaker the feeling of adhesion to the mouth. In all the evaluation items, the sensory evaluation was evaluated by drinking a sample.
レモン果汁と共に難消化性グルカンを配合した実施例１～６の飲料は、比較例１の飲料と比べて、飲料の口内への付着感、粉っぽさ及び樹脂的な匂いが改善されていた。 The beverages of Examples 1 to 6 containing the indigestible glucan together with the lemon juice had improved adhesion to the mouth, powderiness and resinous odor of the beverage as compared with the beverage of Comparative Example 1. ..
［試験例２：難消化性グルカン量による効果］
水に難消化性グルカン（フィットファイバー＃８０、日本食品化工株式会社製）、及びレモン果汁（濃縮レモン透明果汁（６．７倍濃縮、濃縮レモン透明果汁（商品名）））を表２に示す含有量又は果汁使用率となるように添加し、実施例７～８の飲料を調製した。これらの飲料について、試験例１と同様にして官能評価を行った。結果を表２に示す。
[Test Example 2: Effect of the amount of indigestible glucan]
Table 2 shows water-resistant glucan (Fit Fiber # 80, manufactured by Nippon Shokuhin Kako Co., Ltd.) and lemon juice (concentrated lemon transparent juice (6.7-fold concentrated, concentrated lemon transparent juice (trade name))). The beverages of Examples 7 to 8 were prepared by adding so as to have the content or the juice usage rate. These beverages were subjected to sensory evaluation in the same manner as in Test Example 1. The results are shown in Table 2.
難消化性グルカンと共にレモン果汁を配合した飲料は、難消化性グルカンの含有量を増減させた場合であっても、飲料の口内への付着感、粉っぽさ及び樹脂的な匂いが改善されていることが示された。 Beverages containing lemon juice together with indigestible glucan improve the adherence, powderiness and resinous odor of the beverage to the mouth even when the content of indigestible glucan is increased or decreased. Was shown to be.
［試験例３：難消化性グルカンとレモン果汁とを含有するアルコール飲料］
水に難消化性グルカン（フィットファイバー＃８０、日本食品化工株式会社製）、原料用アルコール（サッポロビール社製、アルコール濃度：６５．５ｖ／ｖ％、連続式蒸留）、及びレモン果汁（濃縮レモン透明果汁（６．７倍濃縮、濃縮レモン透明果汁（商品名）））を表３に示す含有量又は果汁使用率となるように添加し、実施例９～１１のアルコール飲料を調製した。これらのアルコール飲料について、試験例１と同様にして官能評価を行った。結果を表３に示す。
[Test Example 3: Alcoholic beverage containing indigestible glucan and lemon juice]
Water-resistant glucan (Fit Fiber # 80, manufactured by Nippon Shokuhin Kako Co., Ltd.), alcohol for raw materials (manufactured by Sapporo Beer, alcohol concentration: 65.5v / v%, continuous distillation), and lemon juice (concentrated lemon) Clear fruit juice (6.7-fold concentrated, concentrated lemon clear juice (trade name)) was added so as to have the content or fruit juice usage rate shown in Table 3 to prepare alcoholic beverages of Examples 9 to 11. These alcoholic beverages were subjected to sensory evaluation in the same manner as in Test Example 1. The results are shown in Table 3.
難消化性グルカンと共にレモン果汁を含有する飲料は、アルコール飲料である場合、飲料の口内への付着感、粉っぽさ及び樹脂的な匂いがより一層改善された（実施例９との対比）。 When the beverage containing lemon juice together with the indigestible glucan was an alcoholic beverage, the feeling of adhesion to the mouth, the powderiness and the resinous odor of the beverage were further improved (compared to Example 9). ..
［試験例４：各種酸味果汁による効果］
水に難消化性グルカン（フィットファイバー＃８０、日本食品化工株式会社製）、原料用アルコール（サッポロビール社製、アルコール濃度：６５．５ｖ／ｖ％、連続式蒸留）、及び、各種果汁（濃縮レモン透明果汁（６．７倍濃縮、濃縮レモン透明果汁（商品名））、ライム透明濃縮果汁（５倍濃縮、ライム透明濃縮果汁（商品名））、柚子透明果汁（ストレート、６°Ｂｘゆず透明果汁Ｓ（商品名））、濃縮ウメ果汁（１０倍濃縮、濃縮ウメ果汁（商品名））又は濃縮グレープフルーツ透明果汁（７倍濃縮、濃縮透明グレープフルーツ果汁２８７２／ＧＴ（商品名））を表４に示す含有量又は果汁使用率となるように添加し、実施例１２～１５及び比較例２のアルコール飲料を調製した。これらのアルコール飲料について、試験例１と同様にして官能評価を行った。結果を表４に示す。
[Test Example 4: Effect of various sour juices]
Water-resistant glucan (Fit Fiber # 80, manufactured by Nippon Shokuhin Kako Co., Ltd.), alcohol for raw materials (manufactured by Sapporo Beer, alcohol concentration: 65.5v / v%, continuous distillation), and various fruit juices (concentrated) Lemon transparent juice (6.7 times concentrated, concentrated lemon transparent juice (trade name)), lime transparent concentrated juice (5 times concentrated, lime transparent concentrated juice (trade name)), Yuzu transparent juice (straight, 6 ° Bx Yuzu transparent) Table 4 shows fruit juice S (trade name)), concentrated ume fruit juice (10-fold concentrated, concentrated ume fruit juice (trade name)) or concentrated grapefruit transparent fruit juice (7-fold concentrated, concentrated transparent grapefruit juice 2872 / GT (trade name)). Additions were made so as to have the indicated content or fruit juice usage rate, and alcoholic beverages of Examples 12 to 15 and Comparative Example 2 were prepared. These alcoholic beverages were subjected to sensory evaluation in the same manner as in Test Example 1. Is shown in Table 4.
難消化性グルカンを含むアルコール飲料において、酸味果汁（レモン果汁、ライム果汁、柚子果汁、ウメ果汁）を含有する実施例１２～１５のアルコール飲料は、酸味果汁の代わりにグレープフルーツ果汁を含有する比較例２のアルコール飲料と比べて、飲料の口内への付着感、粉っぽさ及び樹脂的な匂いが改善されていた。
In the alcoholic beverage containing refractory glucan, the alcoholic beverages of Examples 12 to 15 containing acid juice (lemon juice, lime juice, yuzu juice, seaweed juice) are comparative examples containing grapefruit juice instead of acid juice. Compared with the alcoholic beverage of No. 2, the feeling of adhesion to the mouth, the powderiness and the resinous odor of the beverage were improved.
Claims (5)
少なくとも１種である、請求項１に記載の飲料。 The beverage according to claim 1, wherein the sour juice is at least one selected from the group consisting of lemon juice, lime juice, yuzu juice and ume juice.
A method for improving the flavor of a beverage, which comprises blending a beverage with indigestible glucan and sour juice.
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