JP5689549B1 - Acidic beverage - Google Patents
Acidic beverage Download PDFInfo
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- JP5689549B1 JP5689549B1 JP2014036203A JP2014036203A JP5689549B1 JP 5689549 B1 JP5689549 B1 JP 5689549B1 JP 2014036203 A JP2014036203 A JP 2014036203A JP 2014036203 A JP2014036203 A JP 2014036203A JP 5689549 B1 JP5689549 B1 JP 5689549B1
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- calcium
- citric acid
- beverage
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 57
- 230000002378 acidificating effect Effects 0.000 title abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 173
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 63
- 239000011575 calcium Substances 0.000 claims abstract description 63
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 63
- 238000001556 precipitation Methods 0.000 claims abstract description 16
- 229960005069 calcium Drugs 0.000 claims description 59
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 7
- 239000001527 calcium lactate Substances 0.000 claims description 7
- 235000011086 calcium lactate Nutrition 0.000 claims description 7
- 229960002401 calcium lactate Drugs 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000000725 suspension Substances 0.000 abstract description 10
- 239000002253 acid Substances 0.000 abstract description 7
- 235000015165 citric acid Nutrition 0.000 description 45
- 235000005979 Citrus limon Nutrition 0.000 description 14
- 244000131522 Citrus pyriformis Species 0.000 description 14
- -1 fatty acid ester Chemical class 0.000 description 11
- 235000015203 fruit juice Nutrition 0.000 description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 239000007788 liquid Substances 0.000 description 7
- 239000000052 vinegar Substances 0.000 description 6
- 235000021419 vinegar Nutrition 0.000 description 6
- 235000014113 dietary fatty acids Nutrition 0.000 description 5
- 230000035622 drinking Effects 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 229930195729 fatty acid Natural products 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000001509 sodium citrate Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 4
- 229940038773 trisodium citrate Drugs 0.000 description 4
- 235000019263 trisodium citrate Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000011054 acetic acid Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 3
- 239000001354 calcium citrate Substances 0.000 description 3
- 229940043430 calcium compound Drugs 0.000 description 3
- 150000001674 calcium compounds Chemical class 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 229920000139 polyethylene terephthalate Polymers 0.000 description 3
- 239000005020 polyethylene terephthalate Substances 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 150000005846 sugar alcohols Chemical class 0.000 description 3
- 239000004094 surface-active agent Substances 0.000 description 3
- 235000013337 tricalcium citrate Nutrition 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 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
- 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
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 229960002713 calcium chloride Drugs 0.000 description 2
- 235000011148 calcium chloride Nutrition 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000207199 Citrus Species 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
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 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
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- OFOBLEOULBTSOW-UHFFFAOYSA-N Propanedioic acid Natural products OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 244000228451 Stevia rebaudiana 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
- 229930006000 Sucrose Natural products 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 229960003438 aspartame 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
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 description 1
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 1
- 239000001639 calcium acetate Substances 0.000 description 1
- 235000011092 calcium acetate Nutrition 0.000 description 1
- 229960005147 calcium acetate Drugs 0.000 description 1
- 239000004227 calcium gluconate Substances 0.000 description 1
- 229960004494 calcium gluconate Drugs 0.000 description 1
- 235000013927 calcium gluconate Nutrition 0.000 description 1
- 229960002079 calcium pantothenate Drugs 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 1
- VPWAVWZPVGDNMN-UHFFFAOYSA-L calcium;2,3-dihydroxypropanoate Chemical compound [Ca+2].OCC(O)C([O-])=O.OCC(O)C([O-])=O VPWAVWZPVGDNMN-UHFFFAOYSA-L 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000002526 disodium citrate Substances 0.000 description 1
- 235000019262 disodium citrate Nutrition 0.000 description 1
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 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
- 235000011187 glycerol Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004337 magnesium citrate Substances 0.000 description 1
- 229960005336 magnesium citrate Drugs 0.000 description 1
- 235000002538 magnesium citrate Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 1
- 239000011976 maleic acid Substances 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- HWPKGOGLCKPRLZ-UHFFFAOYSA-M monosodium citrate Chemical compound [Na+].OC(=O)CC(O)(C([O-])=O)CC(O)=O HWPKGOGLCKPRLZ-UHFFFAOYSA-M 0.000 description 1
- 239000002524 monosodium citrate Substances 0.000 description 1
- 235000018342 monosodium citrate Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 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
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019408 sucralose Nutrition 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
- 239000005720 sucrose Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- PLSARIKBYIPYPF-UHFFFAOYSA-H trimagnesium dicitrate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O PLSARIKBYIPYPF-UHFFFAOYSA-H 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
【課題】カルシウムの摂取を確実とし、かつ懸濁や沈殿を生じることがないので透明で見た目も美しく、クエン酸に由来する良好な酸味を有する飲料を提供する。【解決手段】カルシウム及びクエン酸を含有する酸性飲料において、カルシウムとクエン酸のモル比（カルシウム／クエン酸）が、０．９以下であり、かつ、ｐＨが３．５５以下であるカルシウム及びクエン酸を含有する飲料。【選択図】なし[Problem] To provide a beverage having a good sourness derived from citric acid, which ensures intake of calcium and does not cause suspension or precipitation, is transparent and beautiful. In an acidic beverage containing calcium and citric acid, the molar ratio of calcium to citric acid (calcium / citric acid) is 0.9 or less and the pH is 3.55 or less. Beverages containing acid. [Selection figure] None
Description
本発明は、酸性飲料に関する。 The present invention relates to an acidic beverage.
人体にとって必須不可欠なミネラルであるカルシウム入り飲料を飲用して、体内にカルシウムを摂取することは知られている。
特許文献１に記載されているように、飲料に水溶性カルシウム塩を添加したときには、白濁や沈殿の発生を防止する目的で、ポリグリセリン脂肪酸エステル、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、プロピレングリコ−ル脂肪酸エステル等の界面活性剤を添加させることは公知である。
また、特許文献２に記載されているようなカルシウム補給用飲用液は公知であり、特許文献２の記載によれば、リン酸カルシウムに由来するカルシウムと、クエン酸等の有機酸及び糖アルコールを水に入れることにより透明液を得ることができる。そしてこの透明液を水で希釈して飲用液とすることも記載されている。
なお特許文献２の実施例２に記載された飲用液が含有するカルシウムは０．０００２５ｍｏｌ、クエン酸は０．００３１３ｍｏｌであり、そのｐＨは不明である。
It is known to drink calcium-containing beverages, which are indispensable minerals for the human body, and ingest calcium into the body.
As described in Patent Document 1, when a water-soluble calcium salt is added to a beverage, polyglycerin fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester is used for the purpose of preventing the occurrence of cloudiness and precipitation. It is known to add a surfactant such as propylene glycol fatty acid ester.
Moreover, the drinking liquid for calcium replenishment as described in Patent Document 2 is publicly known, and according to the description of Patent Document 2, calcium derived from calcium phosphate, organic acid such as citric acid, and sugar alcohol are added to water. A transparent liquid can be obtained by adding. It is also described that this transparent liquid is diluted with water to make a drinking liquid.
In addition, the calcium contained in the drinking liquid described in Example 2 of Patent Document 2 is 0.00025 mol, citric acid is 0.00313 mol, and the pH is unknown.
特許文献３には、ｐＨが２〜５であって、カルシウム、クエン酸及びリンゴ酸を必須の成分とする飲料は記載されているものの、それぞれの濃度は不明であるし、この飲料は消費前に希釈されることが必要であり、また加熱殺菌されることがなく、加熱殺菌時にカルシウム含有の沈殿等を生じることも記載されていない。
また特許文献４の特に実施例には、カルシウムの濃度が０．０７質量％（０．００１７５ｍｏｌ／Ｌ）、クエン酸の濃度が０．１質量％（０．０００５２１ｍｏｌ／Ｌ）でありクエン酸よりもカルシウムの濃度が高く、濁りが少なく、沈殿がない飲料が記載されている。特に実施例においては最終の飲料のｐＨが４．０である例が記載されている。
Patent Document 3 describes a beverage having a pH of 2 to 5 and containing calcium, citric acid, and malic acid as essential components, but the concentration of each beverage is unknown, and this beverage is not consumed. It is not described that it is necessary to be diluted to a high temperature, is not heat-sterilized, and causes a calcium-containing precipitate during heat-sterilization.
In particular, in Example of Patent Document 4, the concentration of calcium is 0.07% by mass (0.00175 mol / L) and the concentration of citric acid is 0.1% by mass (0.000521 mol / L). Also described is a beverage with a high calcium concentration, low turbidity and no precipitation. In particular, the examples describe an example in which the final beverage has a pH of 4.0.
特許文献５には、ｐＨが約２．８〜約３．２であって、カルシウムとクエン酸を含有し得る透明飲料が記載されているが、カルシウムとクエン酸の濃度は不明である。また加熱殺菌するか否かについて記載されておらず、カルシウム含有飲料を加熱殺菌する際に懸濁や沈殿等が発生することの課題も記載されていない。 Patent Document 5 describes a transparent beverage having a pH of about 2.8 to about 3.2 and capable of containing calcium and citric acid, but the concentrations of calcium and citric acid are unknown. Moreover, it is not described whether to heat-sterilize, and the subject that suspension, precipitation, etc. generate | occur | produce when heat-sterilizing a calcium containing drink is not described.
カルシウム摂取を目的として飲料にカルシウムを添加し、かつ酸味を与えるためにクエン酸を添加してなる飲料は、その製造時、特に加熱殺菌工程において、クエン酸とカルシウムとが反応して水に難溶性のクエン酸カルシウムを生成する。この結果、カルシウム分が配管やタンク内、殺菌機内にて析出・懸濁・沈殿を生じ、その後濾過工程を行う際には目詰まりを発生させることがある。このような沈殿等の発生は、特にレモン等の果汁を含有するときに顕著である。
さらに製造後飲用前において、保存時にクエン酸カルシウムを生成して、懸濁や沈殿を生じ、見た目が悪く、なにより、目的としていたカルシウムの摂取が十分ではなくなるといった支障が生じることがある。また、経時的に懸濁や沈殿が生じることを防止するためには、界面活性剤や糖アルコール等を添加し、消費前に希釈することを必要としていた。
本発明はカルシウムの摂取を確実なものとし、かつ保存時においても懸濁や沈殿を生じることがないため、透明で見た目も美しく、さらにクエン酸に由来する良好な酸味を有する飲料を得ることを課題とする。
Beverages in which calcium is added to beverages for the purpose of calcium intake and citric acid is added to give a sour taste are difficult to produce due to the reaction of citric acid and calcium during the manufacture, especially in the heat sterilization process. Produces soluble calcium citrate. As a result, the calcium content may be precipitated, suspended, or precipitated in the piping, tank, or sterilizer, and clogging may occur during the subsequent filtration step. The occurrence of such precipitation is particularly remarkable when fruit juice such as lemon is contained.
In addition, before production and drinking, calcium citrate is produced during storage, resulting in suspension and precipitation, which may have a bad appearance and may cause problems such as insufficient intake of the intended calcium. Moreover, in order to prevent suspension and precipitation from occurring over time, it has been necessary to add a surfactant, a sugar alcohol or the like and dilute before consumption.
Since the present invention ensures intake of calcium and does not cause suspension or precipitation even during storage, it is transparent and beautiful in appearance, and furthermore, a beverage having a good acidity derived from citric acid is obtained. Let it be an issue.
本発明者は、上記課題を解決すべく鋭意研究した結果、
１．カルシウム及びクエン酸を含有する酸性飲料において、カルシウムとクエン酸のモル比（カルシウム／クエン酸）が、０．９０以下であり、かつ、ｐＨが３．５５以下であるカルシウム及びクエン酸を含有する飲料。
２．前記飲料中のクエン酸濃度が、０．０２mol／Ｌ以上０．３５mol／L以下である１に記載の飲料。
３．前記飲料中のカルシウム濃度が０．００１mol／L以上０．１８０mol／L以下である１又は２に記載の飲料。
４．カルシウム及びクエン酸を含有する酸性飲料において、カルシウムとクエン酸のモル比（カルシウム／クエン酸）が、０．９以下であり、かつ、ｐＨが３．５５以下になるよう調整することを特徴とする沈殿の発生を抑制する方法。
As a result of earnest research to solve the above problems, the present inventor,
1. An acidic beverage containing calcium and citric acid contains calcium and citric acid having a molar ratio of calcium to citric acid (calcium / citric acid) of 0.90 or less and a pH of 3.55 or less. Beverages.
2. 2. The beverage according to 1, wherein the citric acid concentration in the beverage is 0.02 mol / L or more and 0.35 mol / L or less.
3. The beverage according to 1 or 2, wherein a calcium concentration in the beverage is 0.001 mol / L or more and 0.180 mol / L or less.
4). In an acidic beverage containing calcium and citric acid, the molar ratio of calcium to citric acid (calcium / citric acid) is adjusted to 0.9 or less and the pH is adjusted to 3.55 or less. To suppress the occurrence of precipitation.
本発明によれば、十分な量のクエン酸と十分な量のカルシウムを含有しながら、決してクエン酸カルシウムが生成されて懸濁・沈殿を生じることがなく、ひいては長期の保存によっても懸濁物や浮遊物、さらに沈殿がなく、良好な酸味を有する透明な飲料を得ることができる。 According to the present invention, while containing a sufficient amount of citric acid and a sufficient amount of calcium, calcium citrate is never generated and suspension / precipitation is not caused. In addition, there can be obtained a transparent beverage having no acid, suspended matter, or precipitation and having a good acidity.
本発明の飲料は、カルシウム含有化合物、クエン酸化合物を逐次又は同時に水に溶解させて得ることができる。
以下に各成分及び飲料について説明する。
（カルシウム含有化合物）
本発明の飲料に含有されるカルシウムは、水溶性カルシウム塩が好適で、例えば以下のカルシウム化合物である。
海洋ミネラル液、カルシウムを含有するかんすい、ＤＬ型合成乳酸カルシウム、Ｌ型発酵乳酸カルシウム、塩化カルシウム、グルコン酸カルシウム、パントテン酸カルシウム、酢酸カルシウム、及びグリセリン酸カルシウムが挙げられる。カルシウム化合物のなかでも、風味及び溶解度の観点から乳酸カルシウム、塩化カルシウムが特に好ましい。
本発明の飲料中のカルシウムの濃度としては、０．００１mol／L以上０．１８０mol／L以下であることが好ましく、０．００５mol／L以上０．１５０mol／L以下がより好ましく、０．０１０mol／L以上０．１２０mol／L以下が最も好ましい。
カルシウムの濃度が０．００１mol／L以上０．１８０mol／L以下であれば、十分な濃度のカルシウムを有する飲料とすることができると共に、クエン酸の存在によっても懸濁物や浮遊物、さらに沈殿が生じない程度とすることができる。
The beverage of the present invention can be obtained by dissolving a calcium-containing compound and a citric acid compound sequentially or simultaneously in water.
Each component and beverage will be described below.
(Calcium-containing compounds)
The calcium contained in the beverage of the present invention is preferably a water-soluble calcium salt, for example, the following calcium compounds.
Examples include marine mineral liquid, calcium-containing citrus, DL-type synthetic calcium lactate, L-type fermented calcium lactate, calcium chloride, calcium gluconate, calcium pantothenate, calcium acetate, and calcium glycerate. Among calcium compounds, calcium lactate and calcium chloride are particularly preferable from the viewpoints of flavor and solubility.
The concentration of calcium in the beverage of the present invention is preferably 0.001 mol / L or more and 0.180 mol / L or less, more preferably 0.005 mol / L or more and 0.150 mol / L or less, and 0.010 mol / L. L to 0.120 mol / L is most preferable.
If the calcium concentration is 0.001 mol / L or more and 0.180 mol / L or less, it can be a beverage having a sufficient concentration of calcium, and suspended matter, suspended matter, and further precipitated by the presence of citric acid. It can be set to such a level that does not occur.
（クエン酸化合物）
本発明の飲料に含有されるクエン酸は、例えばクエン酸、クエン酸三ナトリウム、クエン酸二ナトリウム、クエン酸一ナトリウム、クエン酸カリウム、クエン酸マグネシウム等のクエン酸化合物、レモン等の果物から得られた果汁、レモン等の果汁を原料としたビネガー等を水に溶解させてなるものである。
そのようなクエン酸化合物の中でも、クエン酸、クエン酸三ナトリウム、レモン等の果物から得られた果汁、レモン等の果汁を原料としたビネガーを使用することが好ましい。
本発明中のクエン酸の濃度としては、０．０２０mol／Ｌ以上０．３５０mol／L以下であることが好ましく、０．０２５mol／Ｌ以上０．２５０mol／L以下であることがより好ましく、０．０３０mol／Ｌ以上０．１５０mol／L以下であることがさらに好ましい。
クエン酸の濃度が０．０２０mol／Ｌ以上０．３５０mol／L以下であると、カルシウムを確実に可溶性とすることができ、懸濁物や浮遊物、さらに沈殿が生じない程度とすることができる。
(Citric acid compound)
Citric acid contained in the beverage of the present invention is obtained from, for example, citric acid compounds such as citric acid, trisodium citrate, disodium citrate, monosodium citrate, potassium citrate, magnesium citrate, and fruits such as lemon. Vinegar or the like made from fruit juice such as the obtained fruit juice and lemon is dissolved in water.
Among such citric acid compounds, it is preferable to use vinegar made from fruit juice such as citric acid, trisodium citrate and lemon, and fruit juice such as lemon.
The concentration of citric acid in the present invention is preferably 0.020 mol / L or more and 0.350 mol / L or less, more preferably 0.025 mol / L or more and 0.250 mol / L or less. More preferably, it is 030 mol / L or more and 0.150 mol / L or less.
When the concentration of citric acid is 0.020 mol / L or more and 0.350 mol / L or less, calcium can be surely soluble and can be set to a level that does not cause suspension, suspension, and precipitation. .
（カルシウムとクエン酸のモル比）
本発明の飲料に含有されるカルシウムとクエン酸のモル比（カルシウム／クエン酸）
本発明の飲料が含有するカルシウムとクエン酸のモル濃度の比は０．９０以下であることが必要であり、その範囲の下限としては０．０５以上が好ましく、０．０９以上がより好ましい。また上限としては、０．８０以下がより好ましく、０．７０以下がさらに好ましい。
本発明はカルシウムを飲料に含有させる観点から、このモル比が小さすぎるとカルシウムを飲料に含有させる意義が希薄になる。上限が０．９０を超えるとクエン酸に対するカルシウムの濃度が高く成りすぎて、カルシウムを可溶性にして、かつ飲料を懸濁物や浮遊物、さらに沈殿が生じない程度とすることが困難になる。
(Molar ratio of calcium and citric acid)
Molar ratio of calcium and citric acid contained in the beverage of the present invention (calcium / citric acid)
The ratio of the molar concentration of calcium and citric acid contained in the beverage of the present invention needs to be 0.90 or less, and the lower limit of the range is preferably 0.05 or more, and more preferably 0.09 or more. Moreover, as an upper limit, 0.80 or less is more preferable, and 0.70 or less is further more preferable.
In the present invention, from the viewpoint of containing calcium in the beverage, if this molar ratio is too small, the significance of containing calcium in the beverage becomes dilute. When the upper limit exceeds 0.90, the concentration of calcium with respect to citric acid becomes too high, making it difficult to make calcium soluble and to make the beverage not suspended, suspended, or precipitated.
（その他の酸成分）
本発明の飲料には、クエン酸化合物以外に食品として使用できる酸を添加することができる。そのような酸としては酢酸、アスコルビン酸、乳酸、リンゴ酸、マレイン酸、アジピン酸、コハク酸、フマル酸、酒石酸、グルコン酸やリン酸である。これらの酸成分は飲料の呈味等を損なわない範囲の濃度で添加することができる。
このような酸成分を添加した場合においても、飲料中のカルシウムに対する必要なクエン酸の上記の濃度は影響を受けることがない。
(Other acid components)
In addition to the citric acid compound, an acid that can be used as a food can be added to the beverage of the present invention. Such acids are acetic acid, ascorbic acid, lactic acid, malic acid, maleic acid, adipic acid, succinic acid, fumaric acid, tartaric acid, gluconic acid and phosphoric acid. These acid components can be added at a concentration that does not impair the taste or the like of the beverage.
Even when such an acid component is added, the above-mentioned concentration of citric acid necessary for calcium in the beverage is not affected.
（ｐＨ）
本発明の飲料は、ｐＨが３．５５以下である必要がある。ｐHが３．５５を超えると、
たとえカルシウムとクエン酸のモル比（カルシウム／クエン酸）が本発明の要件を満たしていても、飲料には懸濁物や浮遊物、さらに沈殿が生じることになる。
本発明においてｐＨは２．５０以上であることが好ましく、３．００以上が飲みやすさの点においてより好ましい。
(PH)
The beverage of the present invention needs to have a pH of 3.55 or less. When the pH exceeds 3.55,
Even if the molar ratio of calcium to citric acid (calcium / citric acid) meets the requirements of the present invention, the beverage will be suspended, suspended, and further precipitated.
In the present invention, the pH is preferably 2.50 or more, and more preferably 3.00 or more in terms of ease of drinking.
（飲料の呈味成分）
本発明の飲料には、添加後においてもカルシウムとクエン酸、及びｐＨの要件を満たす範囲において呈味成分や各種添加剤を配合することができる。
添加できる呈味成分としては、各種お茶、各種果汁、各種野菜汁、コーヒー、紅茶、乳製品、発酵乳等の飲料用として使用される公知の成分を使用することができる。
特にレモン等の果物の果汁を添加することができ、このとき、果汁に含有されるクエン酸も本発明におけるクエン酸として包含される。そして、本発明によれば、このような果汁を添加しても、加熱殺菌工程や、市販時の保存環境によって、懸濁や沈殿を発生させることがないという効果を奏する。
(Taste ingredient of beverage)
The beverage of the present invention can be blended with a taste ingredient and various additives within a range that satisfies the requirements of calcium, citric acid, and pH even after the addition.
As a taste ingredient which can be added, well-known ingredients used for drinks, such as various teas, various fruit juices, various vegetable juices, coffee, tea, dairy products, and fermented milk, can be used.
In particular, fruit juice such as lemon can be added. At this time, citric acid contained in the fruit juice is also included as citric acid in the present invention. And according to this invention, even if such fruit juice is added, there exists an effect that a suspension and precipitation are not generated according to a heat sterilization process or the preservation environment at the time of market.
本発明の飲料に配合可能な上記の添加剤としては、酸化防止剤、香料、各種エステル剤、無機酸類、無機酸塩類、無機塩類、色素類、保存料、調味料、甘味料、酸味料、果汁エキス類、重ソウ等のｐＨ調整剤、品質安定剤などの添加剤を、単独あるいは併用して配合できる。
例えば甘味料としては、砂糖、ぶどう糖、果糖、異性化液糖、エリスリトール、グリチルリチン、ステビア、アスパルテーム、スクラロース、フラクトオリゴ糖、ガラクトオリゴ糖が挙げられる。なおカルシウム化合物の懸濁、沈殿の発生を防止する目的で界面活性剤や糖アルコールを添加する必要はない。
Examples of the additives that can be blended in the beverage of the present invention include antioxidants, fragrances, various ester agents, inorganic acids, inorganic acid salts, inorganic salts, pigments, preservatives, seasonings, sweeteners, acidulants, Additives such as fruit juice extracts, pH adjusters such as heavy soda, and quality stabilizers can be used alone or in combination.
Examples of sweeteners include sugar, glucose, fructose, isomerized liquid sugar, erythritol, glycyrrhizin, stevia, aspartame, sucralose, fructooligosaccharide, and galactooligosaccharide. It is not necessary to add a surfactant or sugar alcohol for the purpose of preventing the suspension and precipitation of calcium compounds.
本発明の飲料は、一般の飲料と同様にポリエチレンテレフタレートを主成分とする樹脂等の樹脂製成形容器（いわゆるＰＥＴボトル等）、金属缶、金属箔やプラスティックフィルムと複合された紙容器、ビンなどの通常の容器に詰めた形態で提供することができる。ここでいう飲料とは、希釈せずに飲用できるものをいう。 The beverage of the present invention is a resin molded container (so-called PET bottle or the like) such as a resin mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, a bottle, etc. It can be provided in a form packed in a normal container. A drink here means what can be drunk without dilution.
また本発明の飲料は、例えば、金属缶に充填後、食品衛生法に定められた条件で加熱殺菌が行われる。ＰＥＴボトル、紙容器のようにレトルト殺菌できないものについては、あらかじめ上記と同等の殺菌条件、例えばプレート式熱交換器等で高温短時間殺菌後、一定の温度まで冷却して容器に充填する等の方法が採用される。 In addition, the beverage of the present invention is sterilized by heating under the conditions defined in the Food Sanitation Law, for example, after filling a metal can. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method is adopted.
（実施例１）
下記のレモン果汁、レモンビネガー及び発酵乳酸カルシウム等を用い、さらにクエン酸三ナトリウムを用いて、試料１〜４３を作成した。各試料の成分を表１に示す。
レモン果汁Ａ：クエン酸濃度３３％
レモン果汁Ｂ：クエン酸濃度３０％
レモンビネガー：クエン酸濃度１．５％ 酢酸濃度８％
発酵乳酸カルシウム：カルシウム濃度１３．４％
作成した各試料は、２００ｍｌのメジューム瓶に詰めて１２１℃３０分の条件でオートクレーブにより加熱殺菌した。
Example 1
Samples 1 to 43 were prepared using the following lemon juice, lemon vinegar, fermented calcium lactate, and the like, and further using trisodium citrate. The components of each sample are shown in Table 1.
Lemon juice A: citric acid concentration 33%
Lemon juice B: citric acid concentration 30%
Lemon vinegar: citric acid concentration 1.5% acetic acid concentration 8%
Fermented calcium lactate: 13.4% calcium concentration
Each sample prepared was packed in a 200 ml medium bottle and sterilized by heating in an autoclave at 121 ° C. for 30 minutes.
上記表において沈殿・浮遊状況は、得られた飲料において、目視により沈殿、又は懸濁等による浮遊物が確認された場合は×、僅かだが確認された場合は△、ほとんど確認されない場合は○として評価した。 In the table above, the sedimentation / floating status is indicated as x when the obtained beverage has been confirmed to be suspended or suspended by visual observation, △ when slightly confirmed, ◯ when almost confirmed. evaluated.
上記表１に示す結果によれば、飲料中のカルシウムとクエン酸のモル比（カルシウム／クエン酸）が、０．９０以下であり、かつ、ｐＨが３．５５以下であることによって、かなり過酷な加熱殺菌条件においても飲料中に沈殿や浮遊物が発生しないものを得ることができた。
ところが、これらの要件の内１つでも欠けることで、沈殿や浮遊物をわずかでも発生させることになった。
飲料中のクエン酸が、クエン酸三ナトリウム、レモン果汁、レモンビネガーの何れに由来するものであっても、飲料中に含有される限りにおいて、その由来を問わず使用することができ、本発明が目的とする効果を発揮することができる。
また、試料２９及び３３〜３５によれば、レモンビネガー由来の酢酸を含有することによっても、クエン酸の必要量が変化することはないことも理解できる。
According to the results shown in Table 1 above, when the molar ratio of calcium to citric acid in the beverage (calcium / citric acid) is 0.90 or less and the pH is 3.55 or less, it is considerably severe. Even under heat sterilization conditions, it was possible to obtain a product in which no precipitate or suspended matter was generated in the beverage.
However, lack of one of these requirements has led to the generation of even a small amount of sediment and suspended matter.
Even if the citric acid in the beverage is derived from trisodium citrate, lemon juice or lemon vinegar, it can be used regardless of its origin as long as it is contained in the beverage. Can exert the intended effect.
Moreover, according to the samples 29 and 33-35, it can also be understood that the required amount of citric acid does not change by containing acetic acid derived from lemon vinegar.
（実施例２）
上記実施例１は、作成した各試料として、２００ｍｌのメジューム瓶に詰めて１２１℃３０分の条件でオートクレーブにより加熱殺菌したものを採用した例であるが、実施例２においては、上記表１の試料４と資料１９の組成物について、加熱条件を１０５℃１分の条件でオートクレーブによる加熱条件に変更した。その結果、試料４は飲料中に沈殿や浮遊物は目視することができなかったが、試料１９は実施例１と同様に沈殿が確認された。
この結果によれば、通常の飲料の製造工程における加熱殺菌工程の条件においても、本発明の飲料は白濁や沈殿を発生させることがない。
(Example 2)
Example 1 is an example in which each sample prepared was packed in a 200 ml medium bottle and sterilized by heating in an autoclave at 121 ° C. for 30 minutes. About the composition of the sample 4 and the data 19, heating conditions were changed into the heating conditions by an autoclave on 105 degreeC 1 minute conditions. As a result, it was not possible to visually observe the precipitate or suspended matter in the sample 4, but the sample 19 was confirmed to be precipitated in the same manner as in Example 1.
According to this result, the beverage of the present invention does not generate white turbidity or precipitation even under the conditions of the heat sterilization step in the normal beverage production process.
Claims (4)
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02501619A (en) * | 1986-11-26 | 1990-06-07 | ボード・オブ・リージェンツ、ザ・ユニバーシティー・オブ・テキサス・システム | Liquid calcium supplementation from a readily soluble mixture of calcium compounds and citric acid |
| JP2003510060A (en) * | 1999-09-24 | 2003-03-18 | ソシエテ デ プロデユイ ネツスル ソシエテ アノニム | Calcium / calcium-magnesium fortified water, juices, beverages and other liquid foods |
| JP2004196819A (en) * | 1996-02-20 | 2004-07-15 | Smithkline Beecham Plc | Liquid oral compositions comprising calcium compound and acidulant |
| JP2013066437A (en) * | 2011-09-22 | 2013-04-18 | House Foods Corp | Beverage composition |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02501619A (en) * | 1986-11-26 | 1990-06-07 | ボード・オブ・リージェンツ、ザ・ユニバーシティー・オブ・テキサス・システム | Liquid calcium supplementation from a readily soluble mixture of calcium compounds and citric acid |
| JP2004196819A (en) * | 1996-02-20 | 2004-07-15 | Smithkline Beecham Plc | Liquid oral compositions comprising calcium compound and acidulant |
| JP2003510060A (en) * | 1999-09-24 | 2003-03-18 | ソシエテ デ プロデユイ ネツスル ソシエテ アノニム | Calcium / calcium-magnesium fortified water, juices, beverages and other liquid foods |
| JP2013066437A (en) * | 2011-09-22 | 2013-04-18 | House Foods Corp | Beverage composition |
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