JP5096934B2 - Method for preventing flavor deterioration of fruitless carbonated beverages - Google Patents
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本発明は、風味の劣化の抑制された柑橘系フレーバーを付与した無果汁炭酸飲料、及びその製造方法、特に、柑橘系フレーバーを付与した無果汁炭酸飲料の製造に際して、無果汁炭酸飲料中にカルシウム塩を添加することによって、無果汁炭酸飲料中のカルシウム濃度を５〜６５ｍｇ／１００ｇに調整することにより、無果汁炭酸飲料の香味の劣化を防止する方法、及び該香味の劣化防止方法を用いて製造された柑橘系フレーバーを付与した容器詰無果汁炭酸飲料に関する。 The present invention relates to a fruitless carbonated drink provided with a citrus flavor in which flavor deterioration is suppressed, and a method for producing the same, and in particular, in the production of a fruitless carbonated drink provided with a citrus flavor, calcium is contained in the fruitless carbonated drink. By adjusting the calcium concentration in the no-fruit juice carbonated beverage to 5 to 65 mg / 100 g by adding salt, and using the method for preventing the deterioration of the flavor of the no-fruit juice carbonated beverage, and the method for preventing the deterioration of the flavor The present invention relates to a container-packed fruitless carbonated beverage provided with a citrus flavor.
レモン、ライム、グレープフルーツやオレンジ等の柑橘系フレーバーを添加した無果汁炭酸飲料は、古くから人気のある清涼飲料である。しかし、温度及び光による香味の変化がほかの飲料に比べて感じやすく、時として製造時のフレッシュ感が損なわれて美味しさが低下することもあった。特に、以前はビンや缶などに充填されていたものが、最近はＰＥＴボトルに充填されることが多くなり、更にその傾向は顕著となっている。 Fruitless carbonated drinks with the addition of citrus flavors such as lemon, lime, grapefruit and orange have long been popular soft drinks. However, the change in flavor due to temperature and light is easier to feel than other beverages, and sometimes the freshness at the time of manufacture is impaired and the taste is reduced. In particular, what was previously filled in bottles, cans, etc. has recently been filled in PET bottles, and the tendency is more prominent.
またこれらの飲料は、別途製造した濃縮シロップを飲用時に希釈することでも調製可能である。しかし、その際であっても濃縮シロップ自体の柑橘系フレーバーの香味が劣化して、結果として飲料の美味しさが損なわれている場合があった。これらの香味の変化は柑橘系香料に含まれる主要香気成分であるシトラールの分解反応に起因するものであるといわれている。シトラールはレモン様のフレッシュな香気を有するが、不安定で酸性条件下で酸化反応をおこして分解する。つまり、シトラールが減少し酸化物が生成することにより、飲料の香味が劣化することになると考えられる。 These beverages can also be prepared by diluting separately produced concentrated syrup at the time of drinking. However, even in that case, the flavor of the citrus flavor of the concentrated syrup itself deteriorates, and as a result, the taste of the beverage may be impaired. These flavor changes are said to be caused by a decomposition reaction of citral, which is a main aroma component contained in citrus fragrances. Citral has a fresh lemon-like aroma, but is unstable and decomposes under an acidic condition by oxidation. That is, it is considered that the flavor of the beverage deteriorates due to the reduction of citral and the generation of oxides.
柑橘類フレーバーの劣化抑制については、古くからの課題であって、その劣化抑制のための多くの提案がなされている。例えば、特開平７−７５５３５号公報には、ヒマワリの種子から得られた成分と、金属封鎖剤を併用して、炭酸飲料や果汁飲料等の光、熱、空気等による香味の劣化を防止することについて、特開平７−１３２０７３号公報には、ヒマワリの種子から得られた成分及びカテキン類と、金属封鎖剤を併用して、炭酸飲料や果汁飲料等の光、熱、空気等による香味の劣化を防止することについて、それぞれ開示されている。また、特開平７−１３５９３８号公報には、金属封鎖剤とコーヒー豆の水又はアルコール抽出物を、特開平８−２３９４０号公報には、金属封鎖剤、フラボノール類、ヒマワリ抽出物をリンゴ抽出物と併用したものを、炭酸飲料や果汁飲料等の香味の劣化の防止のために用いることが開示されている。 The suppression of deterioration of citrus flavors is an old problem, and many proposals have been made for the suppression of deterioration. For example, in JP-A-7-75535, a component obtained from sunflower seeds and a metal sequestering agent are used in combination to prevent flavor deterioration due to light, heat, air, etc. of carbonated beverages and fruit juice beverages. With regard to this, JP-A-7-132033 discloses a combination of ingredients obtained from sunflower seeds and catechins, and a metal sequestering agent, and the flavor of light, heat, air, etc. of carbonated drinks and fruit juice drinks. Each is disclosed about preventing deterioration. JP-A-7-135938 discloses a sequestering agent and water or alcohol extract of coffee beans, and JP-A-8-23940 discloses a sequestering agent, flavonols and sunflower extract. Is used for preventing deterioration of flavors such as carbonated drinks and fruit juice drinks.
更に、特開平８−２３９３９号公報には、イソクロロゲン酸、カフェー酸、クロロゲン酸、コウジ酸、ネオクロロゲン酸、フエルラ酸、プソイドクロロゲン酸、没食子酸と、リンゴ抽出物とを、炭酸飲料や果汁飲料等の香味劣化防止剤として用いることが示されている。また、特開２００６−３６９８０号公報には、ホワイトオーク抽出物を、特開２００４−１２３７８８号公報には、抗酸化成分と遷移金属イオンを、特開２００４−２３１８９４号公報には、ヤーコン抽出物を、特開２００３−８２３８３４号公報には、柿タンニン由来物質等を、柑橘類フレーバーの劣化抑制剤として使用することが提案されている。 Further, JP-A-8-23939 discloses isochlorogenic acid, caffeic acid, chlorogenic acid, kojic acid, neochlorogenic acid, ferulic acid, pseudochlorogenic acid, gallic acid, apple extract, carbonated beverages and It has been shown to be used as a flavor deterioration preventing agent for fruit juice beverages and the like. JP-A-2006-36980 discloses white oak extract, JP-A-2004-123788 discloses antioxidant components and transition metal ions, and JP-A-2004-231894 discloses yacon extract. JP-A-2003-823834 proposes using a tannin-derived substance or the like as a deterioration inhibitor for citrus flavors.
開示されているこれらの方法の多くの劣化抑制剤は、特殊な抽出物類を劣化抑制剤として添加するものであり、その劣化抑制効果は確認できても、柑橘類フレーバーを付与した無果汁炭酸飲料の劣化抑制剤として使用するには、満足のいくものではない。すなわち、柑橘類フレーバーを付与した無果汁炭酸飲料のようなものは、微妙な香味や外観を有するものであり、該無果汁炭酸飲料においては、上記のような無果汁炭酸飲料の劣化抑制剤では、オリジナルの香味や外観が異なってしまったり、或いは充分な効果が確認できなかったりするという問題が発生する。 Many of the disclosed degradation inhibitors of these methods are those in which a special extract is added as a degradation inhibitor, and even if the degradation inhibitory effect can be confirmed, a fruitless carbonated beverage provided with a citrus flavor It is unsatisfactory to use as a degradation inhibitor. In other words, the fruitless carbonated beverages with citrus flavors have a subtle flavor and appearance, and in the fruitless carbonated beverages, the above-described deterioration inhibitor of the fruitless carbonated beverages, There arises a problem that the original flavor and appearance are different or a sufficient effect cannot be confirmed.
一方、特開平１１−３１３６４６号公報には、無果汁透明炭酸飲料に対して、その製造するにあたり、脱気した希釈用原料水に少なくとも柑橘系香料を添加すると共に、飲料調合時にビタミンＣを４０〜１００ｐｐｍ添加し、柑橘系香料の香気成分の経時変化を防止すると共に、添加したビタミンＣによる飲料の褐変を防止した無果汁透明炭酸飲料の製造方法が開示されている。この方法では、ビタミンＣの添加量が多いと褐変の危害が否定できず、また、ビタミンＣの添加量が少ないと効果が弱く、所定の効果が得られないという問題があり、そのため利用範囲が限られていた。 On the other hand, in JP-A-11-313646, for producing a fruitless transparent carbonated beverage, at least citrus fragrance is added to the deaerated raw material water for dilution, and vitamin C is added at the time of beverage preparation. The manufacturing method of the fruitless transparent carbonated drink which added -100ppm and prevented the aging of the flavor component of a citrus type fragrance | flavor and prevented the browning of the drink by the added vitamin C is disclosed. In this method, if the amount of vitamin C added is large, the danger of browning cannot be denied, and if the amount of vitamin C added is small, the effect is weak and a predetermined effect cannot be obtained. It was limited.
なお、シトラールの分解反応は酸性条件下で促進されるという事実に基づき、ｐＨを少しでも上げることで劣化抑制しようとする試みは清涼飲料業界ではたびたび行われていた。確かにこの方法によって劣化抑制の効果はあるものの従来ｐＨ調整に用いられてきたクエン酸三ナトリウム(結晶)、炭酸水素ナトリウム(重曹)、アスコルビン酸ナトリウム等を多量に用いた場合、ナトリウム塩の添加による香味品質の劣化が生じ、元々狙いとしていた柑橘類のフレッシュ感が減少してしまうという問題があった。 In addition, based on the fact that the decomposition reaction of citral is promoted under acidic conditions, attempts to suppress deterioration by raising the pH as much as possible have been frequently made in the soft drink industry. Although this method certainly has the effect of suppressing deterioration, when a large amount of trisodium citrate (crystal), sodium hydrogen carbonate (sodium bicarbonate), sodium ascorbate, etc. that have been used for pH adjustment, sodium salt is added. As a result, there was a problem that the flavor quality of the citrus fruits deteriorated due to the deterioration of the citrus fruits originally intended.
本発明の課題は、無果汁透明炭酸飲料における上記従来の劣化抑制剤の問題点を解消し、柑橘フレーバーの香味変化が抑制された上に、元来柑橘類が有するフレッシュ感があって、切れのある香味の保持を実現できる無果汁透明炭酸飲料の香味劣化防止方法を提供することにある。 The problem of the present invention is to solve the above-mentioned problems of the conventional deterioration inhibitor in fruitless transparent carbonated beverages, the flavor change of the citrus flavor is suppressed, and the citrus fruits originally have a fresh feeling, An object of the present invention is to provide a method for preventing the deterioration of flavor of a fruitless transparent carbonated beverage capable of maintaining a certain flavor.
本発明者は、上記課題を達成するために鋭意検討を行なう中で、無果汁炭酸飲料を調製するにあたり、カルシウム塩を添加して、無果汁炭酸飲料中のカルシウム濃度を一定濃度に保つことで、無果汁炭酸飲料の香味の劣化を有効に防止することができることを見い出し、本発明を完成するに至った。 The present inventor has conducted intensive studies in order to achieve the above-mentioned problems, and in preparing a fruitless carbonated drink, by adding a calcium salt and maintaining a constant calcium concentration in the fruitless carbonated drink. The present inventors have found that it is possible to effectively prevent the deterioration of the flavor of a non-fruit juice carbonated beverage and have completed the present invention.
すなわち、本発明は、柑橘系フレーバーを付与した無果汁炭酸飲料の製造に際して、無果汁炭酸飲料中に乳酸カルシウム又はグルコン酸カルシウムからなる有機酸カルシウム塩を添加することによって、無果汁炭酸飲料中のカルシウム濃度を１０〜６５ｍｇ／１００ｇに調整することにより、柑橘系フレーバーを付与した無果汁炭酸飲料の香味の劣化を有効に防止することからなる。本発明の方法は、基本的に無果汁炭酸飲料中のカルシウム濃度の調整によるものであり、微妙な香味や外観を有する無果汁炭酸飲料のような飲料においても、オリジナルの香味や外観を保持しつつ、香味の劣化を有効に防止することができる。
That is, the present invention provides a fruitless carbonated beverage by adding an organic acid calcium salt composed of calcium lactate or calcium gluconate to a fruitless carbonated beverage in the production of a fruitless carbonated beverage provided with a citrus flavor. By adjusting the calcium concentration to 10 to 65 mg / 100 g, it is possible to effectively prevent the deterioration of the flavor of the fruitless carbonated beverage to which the citrus flavor has been added. The method of the present invention is basically based on the adjustment of the calcium concentration in the fruitless carbonated beverage, and retains the original flavor and appearance even in beverages such as the fruitless carbonated beverage having a subtle flavor and appearance. Meanwhile, flavor deterioration can be effectively prevented.
本発明において、添加するカルシウム塩としては、好ましくは、乳酸カルシウムを挙げることができる。また、本発明において、柑橘系フレーバーを付与した無果汁炭酸飲料は、容器詰め無果汁炭酸飲料として調製することができる。更に、本発明において、柑橘系フレーバーを付与した無果汁炭酸飲料は、容器詰め濃縮シロップを希釈して調製した無果汁炭酸飲料として調製することができる。 In the present invention, the calcium salt to be added preferably includes calcium lactate. Moreover, in this invention, the fruitless carbonated drink provided with the citrus flavor can be prepared as a container-packed fruitless carbonated drink. Furthermore, in this invention, the fruitless carbonated drink provided with the citrus flavor can be prepared as a fruitless carbonated drink prepared by diluting the containered concentrated syrup.
すなわち、具体的には本発明は、（１）フレーバーとして、柑橘系フレーバーを付与した無果汁炭酸飲料の製造に際して、無果汁炭酸飲料中に、乳酸カルシウム又はグルコン酸カルシウムからなる有機酸カルシウム塩を添加することによって、無果汁炭酸飲料中のカルシウム濃度を１０〜６５ｍｇ／１００ｇに調整することを特徴とする柑橘系フレーバーを付与した無果汁炭酸飲料の香味劣化防止方法からなる。
That is, the present invention specifically relates to (1) when producing a fruitless carbonated drink with a citrus flavor as a flavor, in the fruitless carbonated drink, an organic acid calcium salt composed of calcium lactate or calcium gluconate is added. by adding or flavor degradation prevention how free juice carbonated beverage imparted with citrus flavors, characterized in that adjusting the calcium concentration of free juice carbonated beverage 10~65mg / 100g Ranaru.
また、本発明は、（２）柑橘系フレーバーを付与した無果汁炭酸飲料が、容器詰め無果汁炭酸飲料であることを特徴とする上記（１）記載の柑橘系フレーバーを付与した無果汁炭酸飲料の香味劣化防止方法からなる。
The present invention also provides ( 2 ) a fruitless carbonated beverage provided with a citrus flavor according to (1) above, wherein the fruitless carbonated beverage provided with a citrus flavor is a container-packed fruitless carbonated beverage. It consists of a flavor deterioration prevention method.
本発明により、微妙な香味や外観を有する柑橘系フレーバーを付与した無果汁炭酸飲料において、オリジナルの香味や外観を保持しつつ嗜好性に富んだ、しかも、香味の劣化を有効に防止した容器詰め無果汁炭酸飲料を提供することができる。 According to the present invention, in a non-fruit juice carbonated beverage provided with a citrus flavor having a subtle flavor and appearance, it is rich in palatability while maintaining the original flavor and appearance, and effectively prevents deterioration of the flavor. A fruitless carbonated beverage can be provided.
本発明は、柑橘系フレーバーを付与した無果汁炭酸飲料の製造に際して、無果汁炭酸飲料中にカルシウム塩を添加することによって、無果汁炭酸飲料中のカルシウム濃度を５〜６５ｍｇ／１００ｇに調整することを特徴とする柑橘系フレーバーを付与した無果汁炭酸飲料の香味の劣化防止方法、該無果汁炭酸飲料の香味劣化防止方法を用いて製造した香味の劣化が防止された容器詰柑橘系フレーバーを付与した無果汁炭酸飲料、及び該無果汁炭酸飲料の製造方法からなる。 This invention adjusts the calcium concentration in a fruitless carbonated drink to 5-65 mg / 100g by adding a calcium salt in a fruitless carbonated drink at the time of manufacture of the fruitless carbonated drink provided with the citrus flavor. A method for preventing the deterioration of the flavor of a fruitless carbonated beverage with a citrus flavor characterized by the following, and a container-packed citrus flavored flavor prevented by the method of preventing the flavor deterioration of the fruitless carbonated beverage And a method for producing the fruitless carbonated beverage.
本発明で対象とする無果汁炭酸飲料とは、文字通り果汁が実質含まれていない炭酸飲料であって、果汁以外の原料、具体的には、ショ糖、果糖ブドウ糖液糖、オリゴ糖類などの糖質、ポリデキストロースなどの食物繊維、アスパルテーム、スクラロース、アセスルファムカリウムなどの甘味料、エリスリトール、キシリトールなどの糖アルコール、クエン酸、リンゴ酸、乳酸、酢酸などの酸味料、各種着色料等は適宜配合できる。フレーバーについては柑橘類フレーバーを使用することを特徴とする。柑橘類フレーバーとは、飲料に配合した場合に、レモン、ライム、グレープフルーツ等の柑橘類を連想させるようなフレーバーを指す。これらフレーバーは実質的にシトラールを有効量含まれることで定義できる。 The fruitless carbonated beverage targeted in the present invention is literally a carbonated beverage that does not substantially contain fruit juice, and is a raw material other than fruit juice, specifically sugars such as sucrose, fructose glucose liquid sugar, and oligosaccharide. Quality, dietary fiber such as polydextrose, sweeteners such as aspartame, sucralose, and acesulfame potassium, sugar alcohols such as erythritol and xylitol, acidulants such as citric acid, malic acid, lactic acid, and acetic acid, and various colorants can be appropriately blended. . About flavor, it is characterized by using citrus flavor. Citrus flavor refers to a flavor reminiscent of citrus fruits such as lemon, lime, and grapefruit when blended in a beverage. These flavors can be defined by containing an effective amount of citral substantially.
一方、本発明で使用するカルシウム塩は、乳酸カルシウム、グルコン酸カルシウム、パントテン酸カルシウムなど食品原料として使用できるカルシウム塩であって、溶解時にアルカリ性を示すものであればいずれも使用可能である。香味の質の面からは乳酸カルシウムかグルコン酸カルシウムを使用することが好ましく、乳酸カルシウムを使用するのが最も好ましい。 On the other hand, the calcium salt used in the present invention is a calcium salt that can be used as a food material, such as calcium lactate, calcium gluconate, calcium pantothenate, and can be used as long as it exhibits alkalinity when dissolved. From the aspect of flavor quality, calcium lactate or calcium gluconate is preferably used, and calcium lactate is most preferably used.
添加量は、カルシウムとして５〜６５ｍｇ／１００ｇ、好ましくは１０〜５０ｍｇ／１００ｇ、更に好ましくは１５〜３０ｍｇ／１００ｇである。これ以下だと、効果が弱く、これ以上だと香味に対してカルシウム塩由来の悪い影響が出てきてしまう。 The addition amount is 5 to 65 mg / 100 g as calcium, preferably 10 to 50 mg / 100 g, and more preferably 15 to 30 mg / 100 g. If it is less than this, the effect is weak, and if it is more than this, the bad influence derived from calcium salt will come out with respect to flavor.
本発明による無果汁炭酸飲料には２つの実施形態がある。そのひとつはカルシウム濃度を特定した無果汁炭酸飲料をそのまま容器に詰めて製造販売する方法である。この容器詰め無果汁炭酸飲料の製造方法は、飲料調合時にカルシウム塩を特定量添加すること以外は、基本的には、通常の無果汁炭酸飲料の製造方法と同様であり、また、製造用水も同様のものが使用できる。なお、本発明の飲料の製造に際しては、必要に応じて、加熱殺菌、濾過による除菌等、容器詰飲料製造において一般的に行われる殺菌・除菌処理を実施しても良い。容器も効果が確認しやすいのはＰＥＴボトルであるが、もちろん、そのほかの容器も使用可能である。これらの飲料製造に係る一般的知識は、例えば「最新ソフトドリンクス」（光琳）に詳しい。 There are two embodiments of the fruitless carbonated drink according to the present invention. One of them is a method of manufacturing and selling a fruitless carbonated beverage whose calcium concentration is specified as it is in a container. The method for producing the container-packed fruitless carbonated drink is basically the same as the process for producing a normal fruitless carbonated drink, except that a specific amount of calcium salt is added at the time of beverage preparation. Similar ones can be used. In the production of the beverage of the present invention, if necessary, sterilization and sterilization treatment generally performed in the production of packaged beverages such as heat sterilization and sterilization by filtration may be performed. Although it is a PET bottle that the effect of the container is easily confirmed, of course, other containers can be used. General knowledge about these beverage manufactures is detailed in, for example, “Latest Soft Drinks” (Korin).
本発明のもうひとつの実施形態は、カルシウム濃度を高めた容器詰めの無果汁濃縮シロップを別途製造しておき、飲用時に炭酸水で希釈する方法である。カルシウム濃度は飲用時に所定の濃度、すなわち、５〜６５ｍｇ／１００ｇになるようにすればよい。濃縮シロップは通常５〜１０倍程度に希釈するのが一般的であるので、その分多めにカルシウムを添加しておけばよい。濃縮シロップについても、カルシウム塩、好ましくは乳酸カルシウムを使用する以外は通常の方法で製造すればよい。容器についてもバッグインボックスやガロンタンクなど、通常濃縮シロップを充填する容器を使用すればよい。 Another embodiment of the present invention is a method of separately preparing a container-packed fruitless concentrated syrup having an increased calcium concentration and diluting with carbonated water at the time of drinking. The calcium concentration may be a predetermined concentration at the time of drinking, that is, 5 to 65 mg / 100 g. Since concentrated syrup is usually diluted to about 5 to 10 times, calcium may be added to that extent. Concentrated syrups may also be produced by conventional methods except using calcium salts, preferably calcium lactate. As for the container, a container that is usually filled with concentrated syrup, such as a bag-in-box or a gallon tank, may be used.
本発明より製造された無果汁炭酸飲料は、製造後初発の香味は柑橘類のキャラクターがはっきりしていてフレッシュ感にあふれ、さらには良好な酸味も感じられて非常に好ましいものであった。保存後も従来法の重曹等、ナトリウム塩のみを用いてｐＨを調整した飲料と同等以上の劣化耐性を有し、同時に柑橘類特有のキレのある酸味も維持しており、非常に良好であった。 The fruit juice carbonated drink produced from the present invention was very preferable because the initial flavor after production was clear with a citrus character and full of freshness, and a good acidity. Even after storage, it has a deterioration resistance equivalent to or better than that of a beverage adjusted with only sodium salt, such as sodium bicarbonate of the conventional method, and at the same time maintains a sharp acidity peculiar to citrus fruits, which is very good. .
以下に、本発明の詳細を実施例によって例示するが、本発明は該実施例によって限定されるものではない。 Hereinafter, the details of the present invention will be illustrated by examples, but the present invention is not limited to the examples.
［実施例２−６、対照例１、比較例１−３］
表１の配合で原料を混合し、柑橘系フレーバーを付与した無果汁炭酸飲料を調合した。１９０ｍｌ缶容器に充填して容器詰め飲料（糖用屈折計示度：１０°ＢＸ）を調製した。
[ Example 2-6, Control Example 1 , Comparative Example 1-3]
The raw material was mixed by the mixing | blending of Table 1, and the fruitless carbonated drink which provided the citrus flavor was prepared. A 190 ml can container was filled to prepare a container-packed beverage (refractometer reading for sugar: 10 ° BX).
得られた炭酸飲料を５℃及び３５℃の保存区に４週間保存し、パネラー６名にてオリジナルの香味とその保持、及び香味劣化の抑制効果について官能評価を行った結果を表２に示す。 Table 2 shows the results of sensory evaluation of the obtained carbonated beverages stored at 5 ° C. and 35 ° C. for 4 weeks, and the panelists having six persons evaluated the original flavor, its retention, and the effect of suppressing flavor deterioration. .
［実施例８−１２、対照例７、比較例４−６］
表３の配合で原料を混合し、柑橘系フレーバーを付与した無果汁炭酸飲料用シロップを調合した。１８０ｇ容ガラス瓶に充填して、８０℃１０分間のパストライザー殺菌をおこない冷却することで容器詰め濃縮シロップを調製した。
[ Examples 8-12, Control Example 7 , Comparative Example 4-6]
The raw materials were mixed according to the formulation shown in Table 3, and a syrup for fruitless carbonated beverages with a citrus flavor was prepared. A 180 g glass bottle was filled, pasteurized at 80 ° C. for 10 minutes, and cooled to prepare a container-packed concentrated syrup.
得られた濃縮シロップを５℃及び３５℃の保存区に４週間保存したのち、水道法の水質基準に適合する「飲用適」の水に二酸化炭素を圧入して調製した炭酸水(ガス内圧力０．４ＭＰａ)で容量５倍に希釈し、飲用濃度の炭酸飲料(糖用屈折計示度：１０°Ｂｘ)を調製したうえで、パネラー６名にてオリジナルの香味とその保持、及び香味劣化の抑制効果について官能評価を行った結果を表４に示す。 The concentrated syrup obtained is stored in 5 ° C and 35 ° C storage areas for 4 weeks, and then carbonated water (internal gas pressure) prepared by injecting carbon dioxide into “drinkable” water that meets the water quality standards of the Waterworks Act. 0.4 MPa), diluted to 5 times the volume and prepared a carbonated beverage with a drinking concentration (refractometer reading for sugar: 10 ° Bx), and the original flavor and its retention and flavor deterioration by 6 panelists Table 4 shows the results of sensory evaluation of the inhibitory effect.
［実施例１３］
原水については全イオン交換樹脂を用いて全イオン交換水を用意し、その後脱気処理を行った。糖類の果糖６０ｋｇを溶解し果糖ぶどう糖液糖１７７ｋｇを合わせて、ストレーナー（１５０メッシュ）を通し、調合タンクに送った。更に、クエン酸（無水）３．３ｋｇ、クエン酸三ナトリウム(結晶)０．６ｋｇ、炭酸水素ナトリウム１．０ｋｇ、乳酸カルシウム２．４ｋｇを溶解しストレーナー（１５０メッシュ）を通し調合タンクに送り、最後にレモンフレーバー１．２ｋｇ及びライムフレーバー１．２ｋｇをストレーナー（１５０メッシュ）で濾過し調合タンクに添加し、用水適量を用いて総量２０００ｋｇの調合液に仕上げた。
[Example 13]
About raw | natural water, all the ion exchange water was prepared using all the ion exchange resin, and the deaeration process was performed after that. 60 kg of saccharide fructose was dissolved, and 177 kg of fructose glucose liquid sugar was combined, passed through a strainer (150 mesh), and sent to the preparation tank. Further, 3.3 kg of citric acid (anhydrous), 0.6 kg of trisodium citrate (crystal), 1.0 kg of sodium bicarbonate and 2.4 kg of calcium lactate were dissolved and sent to the preparation tank through a strainer (150 mesh). Then, 1.2 kg of lemon flavor and 1.2 kg of lime flavor were filtered through a strainer (150 mesh), added to a preparation tank, and finished with a total amount of 2000 kg using an appropriate amount of water.
上記調合液についてストレーナー(１５０メッシュ)を通した後、速やかに冷却を行い、カーボネーターにて充填後ガス内圧力０．３ＭＰａになるよう炭酸ガス付与を行い、別に用意した洗浄済みのＰＥＴボトルに、フィラーにて充填、キャッパーにてキャップを取りつけ、容器詰め炭酸飲料(糖用屈折計示度：１０°Ｂｘ、カルシウム濃度：１６ｍｇ／１００ｇ飲料)を製造した。製造したＰＥＴボトル入り無果汁炭酸飲料の風味について、パネラー１０名により官能検査を行った。また、５℃及び３５℃の環境で４週間保存した該炭酸飲料の風味についても同様に官能検査を行った。結果を表５に示す。オリジナルの香味に優れ、香味劣化の抑制効果も良好であり、保存後も優れた香味を保持していた。 After passing through a strainer (150 mesh) for the above prepared liquid, it is quickly cooled, carbon dioxide is applied so that the internal gas pressure becomes 0.3 MPa after filling with a carbonator, and a separately prepared PET bottle is prepared. Then, filling with a filler and attaching a cap with a capper, a container-packed carbonated beverage (refractometer reading for sugar: 10 ° Bx, calcium concentration: 16 mg / 100 g beverage) was produced. About the flavor of the manufactured fruit juice carbonated beverage containing PET bottle, the sensory test was done by ten panelists. Moreover, the sensory test was similarly performed about the flavor of this carbonated drink preserve | saved for four weeks in the environment of 5 degreeC and 35 degreeC. The results are shown in Table 5. The original flavor was excellent, the effect of suppressing flavor deterioration was also good, and the excellent flavor was retained after storage.
Claims (2)
The method for preventing flavor deterioration of a fruitless carbonated beverage provided with a citrus flavor according to claim 1 , wherein the fruitless carbonated beverage provided with a citrus flavor is a container-packed fruitless carbonated beverage.
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