JP5788668B2 - Coffee-containing beverage or tea beverage with enhanced richness - Google Patents
Coffee-containing beverage or tea beverage with enhanced richness Download PDFInfo
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Description
本発明は、糖類が低減されつつも十分なコク味が付与された、低糖若しくは無糖のコーヒー含有飲料及び茶飲料に関する。具体的には、本発明は、糖類含量が２．５ｗ／ｖ％以下に低減されたコーヒー含有飲料、並びに紅茶や緑茶等の茶飲料でありながら、糖類含量が２．５ｗ／ｖ％よりも高い飲料と遜色ない十分なコク味が付与され、かつコーヒー含有飲料や茶飲料自体の香味立ちに優れた飲料に関する。 The present invention relates to a low-sugar or sugar-free coffee-containing beverage and tea beverage to which a sufficient richness is imparted while sugar is reduced. Specifically, the present invention is a coffee-containing beverage having a saccharide content reduced to 2.5 w / v% or less, and a tea beverage such as black tea or green tea, but the saccharide content is less than 2.5 w / v%. The present invention relates to a beverage that is imparted with a sufficient rich taste comparable to a high beverage and excellent in flavoring of a coffee-containing beverage or a tea beverage itself.
コーヒー含有飲料や茶飲料といった、いわゆる嗜好性飲料は飲料市場の約４割弱を占める市場であり、朝専用コーヒーやノンカフェインタイプのコーヒー、カテキン含量を高めた緑茶等、バラエティに富んだ製品が市場で流通している。
特に近年人気を博しているのが低カロリーや無糖、低糖を謳った数々の商品であるが、水分含量が高い飲料において糖類含量を低減することはコクの低減に直結し、従前の製品に比べて物足りなさを感じる需要者も多い。
So-called beverages, such as coffee-containing beverages and tea beverages, are the market that occupies about 40% of the beverage market. Are in the market.
In recent years, a number of products that are popular with low calories, sugar-free, and low sugar have gained popularity. However, reducing the sugar content in beverages with high water content directly leads to a reduction in the richness of the product. Many customers feel unsatisfactory compared to.
特許文献１には、サイクロデキストリンを添加して飲料のコクを増強すると同時に、酸味、苦味、渋味、甘味などのカドをとり、のど越しのマイルドな飲料を製造する技術が開示されている。特許文献１の実施例にはコーヒーにサイクロデキストリンを添加することによりコクが増し、マイルドな風味の優れたものが得られたことが記載されている。
しかし、サイクロデキストリンは環状構造中に物質を包接する機能を有するため、コーヒーや茶飲料の香味発現を抑制し、香味立ちが極端に悪化するといった問題を抱えていた。
Patent Document 1 discloses a technique for producing a mild beverage over the throat by adding cyclodextrin to enhance the richness of the beverage and at the same time taking out a taste such as acidity, bitterness, astringency and sweetness. It is described in the Example of patent document 1 that the richness increased by adding cyclodextrin to coffee, and the thing excellent in mild flavor was obtained.
However, since cyclodextrin has a function of including a substance in a cyclic structure, it has a problem that the flavor expression of coffee and tea beverages is suppressed and the flavor standing is extremely deteriorated.
特許文献２には、４６０ｎｍ〜５２０ｎｍにヨード呈色を有する澱粉加水分解物が茶飲料に０．５〜４質量％含まれるように、茶抽出物に添加することを特徴とする茶飲料の製造方法が開示されている。特許文献２に開示された発明は、茶飲料の乳濁（クリームダウン）の防止を目的としており、茶飲料のコク味増強について何ら記載されていないどころか、ＤＥ１０程度以下のデキストリン溶液は特殊なものを除き老化し易く、水溶液を長期保存すると、それ自体が白濁化することが明示されている。また、特許文献２に開示されたＤＥ９以上のデキストリンを用いても、茶飲料に十分なコク味を付与することはできなかった。 Patent Document 2 discloses the production of a tea beverage characterized in that a starch hydrolyzate having an iodine coloration at 460 nm to 520 nm is added to a tea extract such that the tea beverage contains 0.5 to 4% by mass. A method is disclosed. The invention disclosed in Patent Document 2 is intended to prevent the milk beverage from becoming milky (creamed down). In addition to the fact that there is no mention of enhancing the richness of tea beverages, dextrin solutions of about DE 10 or less are special. It has been clearly shown that when it is stored for a long period of time, it itself becomes cloudy. Moreover, even if it used DE9 or more dextrin disclosed by patent document 2, the full-bodied taste could not be provided to a tea drink.
特許文献３には、可溶性コーヒー粉末１重量部に対し、５重量部以下の水溶性の難消化性デキストリンを混合した機能性コーヒーが開示されている。難消化性デキストリンは、一種の食物繊維として各種機能を有するが、コーヒーや茶飲料等に添加してコク味を増強するためには、１％を超える高い添加量での使用が必要であり、それによって飲料の香味立ちの悪化や飲み口の変化を招く。 Patent Document 3 discloses functional coffee in which 5 parts by weight or less of water-soluble indigestible dextrin is mixed with 1 part by weight of soluble coffee powder. Indigestible dextrin has various functions as a kind of dietary fiber, but in order to enhance the richness by adding it to coffee or tea beverages, etc., it is necessary to use in a high addition amount exceeding 1%, As a result, the flavor of the beverage deteriorates and the drinking mouth changes.
上記従来技術に鑑み、本発明では、糖類含量を２．５ｗ／ｖ％以下に低減しつつも、コク味が十分に付与された、コーヒー含有飲料及び茶飲料を提供することを特徴とする。
飲料中における糖類は、甘味の付与に加えて、固形分として飲料に飲みごたえを付与する役割を果たしており、糖類含量の低減に伴い、飲料のコク味は大きく減少し、糖類含量を２．５ｗ／ｖ％以下に低減させた、いわゆる低糖飲料、無糖飲料等の低カロリー飲料は、どうしても水っぽく薄い味となりやすい。
一方、糖類含量を低減することにより、コーヒーや茶葉本来の香味立ちは良好となるが、従来のデキストリンを用いた場合、十分なコク味を付与するために必要な添加量を加えると、かえって香味立ちがマスキングされ、糖類含量が高い飲料に劣ってしまう、飲料の水っぽい味に加え、デキストリン自体の味が飲料の呈味に直接影響を与えてしまうといった課題を抱えていた。
かかる課題にも鑑み、本発明では、糖類含量を２．５ｗ／ｖ％以下に低減させたコーヒー含有飲料や茶飲料自体の呈味や香味立ちに影響を与えることなく、十分なコク味が付与され、かつ良好な香り立ちを有する飲料を提供することを目的とする。
In view of the above prior art, the present invention is characterized by providing a coffee-containing beverage and a tea beverage that have a sufficient savory taste while reducing the saccharide content to 2.5 w / v% or less.
In addition to giving sweetness, sugars in beverages play a role of giving beverages a solid taste. With the reduction of sugar content, the richness of beverages is greatly reduced, and the sugar content is reduced to 2.5 w. Low-calorie beverages such as so-called low-sugar beverages and sugar-free beverages reduced to / v% or less tend to have a watery and light taste.
On the other hand, by reducing the saccharide content, the original flavor of coffee and tea leaves is improved, but when using conventional dextrins, adding the amount necessary to give sufficient richness, the flavor In addition to the beverage having a high sugar content, the standing is masked, and the taste of the dextrin itself directly affects the taste of the beverage in addition to the watery taste of the beverage.
In view of such problems, the present invention provides sufficient richness without affecting the taste and flavor of coffee-containing beverages and tea beverages themselves having a saccharide content reduced to 2.5 w / v% or less. It is an object of the present invention to provide a beverage having a good fragrance.
また、コーヒー含有飲料、茶飲料のカロリー低減手段の一つとして、高甘味度甘味料の使用が挙げられるが、高甘味度甘味料は特有の甘味の後引き（残存感）を有し、消費者に敬遠される場合もある。本発明では、糖類含量を低減させた場合のコク味増強効果に加え、高甘味度甘味料を用いた場合に生じる甘味の後引きをも改善した飲料を提供することを目的とする。 In addition, one of the means for reducing the calories of coffee-containing beverages and tea beverages is the use of high-intensity sweeteners, but high-intensity sweeteners have a characteristic sweetness aftereffect (residual feeling) and are consumed. Some people are shunned. An object of the present invention is to provide a beverage that improves the aftertaste of sweetness that occurs when a high-intensity sweetener is used in addition to the richness-enhancing effect when the saccharide content is reduced.
本発明者らは、上記のごとき課題を解決すべく鋭意研究した結果、糖類含量が２．５ｗ／ｖ％以下であるコーヒー含有飲料又は茶飲料に対して、馬鈴薯由来でＤＥが２以上５未満のデキストリンを添加することにより、コーヒー含有飲料や茶飲料本来の呈味や香味立ちに影響を与えることなく、十分なコク味が付与されたコーヒー含有飲料及び茶飲料を提供できることを見出した。更に、得られたコーヒー含有飲料及び茶飲料は、糖類含量が２．５ｗ／ｖ％より高いコーヒー含有飲料及び茶飲料に比べ、意外にもコーヒーや茶葉本来の香味立ちが良好であり、コク味及び香味立ちが優れた飲料を提供できることを見出した。 As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have a DE derived from potato and having a DE of 2 or more and less than 5 for a coffee-containing beverage or tea beverage having a saccharide content of 2.5 w / v% or less. It has been found that by adding the dextrin, a coffee-containing beverage and a tea beverage to which a sufficient rich taste is imparted can be provided without affecting the original taste and flavor of the coffee-containing beverage and tea beverage. Furthermore, the obtained coffee-containing beverages and tea beverages have surprisingly good original flavor of coffee and tea leaves compared to coffee-containing beverages and tea beverages having a saccharide content higher than 2.5 w / v%, and are rich in taste. And it discovered that a drink with excellent flavor standing could be provided.
本発明は以下の態様を有するコーヒー含有飲料及び茶飲料に関する；
項１．糖類含量が２．５ｗ／ｖ％以下であり、馬鈴薯由来でＤＥが２以上５未満であるデキストリンを含有する、コーヒー含有飲料又は茶飲料。
項２．上記デキストリン含量が、０．２質量％未満である、項１に記載のコーヒー含有飲料又は茶飲料。
項３．更に、高甘味度甘味料を含有する、項１又は２に記載のコーヒー含有飲料又は茶飲料。
項４．高甘味度甘味料がスクラロース及び／又はアセスルファムカリウムである、項３に記載のコーヒー含有飲料又は茶飲料。
項５．糖類含量が２．５ｗ／ｖ％以下であるコーヒー含有飲料又は茶飲料に、馬鈴薯由来でＤＥが２以上５未満であるデキストリンを添加することを特徴とする、コーヒー含有飲料又は茶飲料のコク味増強方法。
項６．高甘味度甘味料を含有し、糖類含量が２．５ｗ／ｖ％以下であるコーヒー含有飲料又は茶飲料に、馬鈴薯由来でＤＥが２以上５未満であるデキストリンを添加することを特徴とする、飲料中の高甘味度甘味料の後引き改善方法。
The present invention relates to coffee-containing beverages and tea beverages having the following aspects;
Item 1. A coffee-containing beverage or tea beverage containing a dextrin having a saccharide content of 2.5 w / v% or less and a potato-derived DE of 2 or more and less than 5.
Item 2. Item 2. The coffee-containing beverage or tea beverage according to Item 1, wherein the dextrin content is less than 0.2% by mass.
Item 3. Item 3. The coffee-containing beverage or tea beverage according to Item 1 or 2, further comprising a high-intensity sweetener.
Item 4. Item 4. The coffee-containing beverage or tea beverage according to Item 3, wherein the high-intensity sweetener is sucralose and / or acesulfame potassium.
Item 5. The richness of coffee-containing beverage or tea beverage characterized by adding dextrin derived from potato and having DE of 2 or more and less than 5 to coffee-containing beverage or tea beverage having a saccharide content of 2.5 w / v% or less Enhancement method.
Item 6. A dextrin having a DE derived from potato and having a DE of 2 or more and less than 5 is added to a coffee-containing beverage or tea beverage containing a high-intensity sweetener and having a saccharide content of 2.5 w / v% or less. A method for improving the after-effect of high-intensity sweeteners in beverages.
本発明により、コーヒーや茶葉本来の香味立ちが優れ、かつ糖類含量が２．５ｗ／ｖ％以下に低減されているにも関わらず、糖類含量が２．５ｗ／ｖ％より高い飲料と遜色ない十分なコク味が付与されたコーヒー含有飲料、茶飲料を提供することができる。
更に、本発明によれば、糖類含量低減を目的として、高甘味度甘味料を添加したコーヒー含有飲料、茶飲料において、高甘味度甘味料特有の甘味の後引きをも改善することが可能となった。
According to the present invention, the original flavor of coffee and tea leaves is excellent, and the saccharide content is reduced to 2.5 w / v% or less, which is inferior to beverages having a saccharide content higher than 2.5 w / v%. It is possible to provide a coffee-containing beverage and a tea beverage with a sufficient richness.
Furthermore, according to the present invention, in the coffee-containing beverage and tea beverage to which a high-intensity sweetener is added for the purpose of reducing the saccharide content, it is possible to improve the sweetness postponement peculiar to the high-intensity sweetener. became.
本発明は、糖類含量が２．５ｗ／ｖ％以下であるコーヒー含有飲料又は茶飲料に対して、馬鈴薯由来でＤＥが２以上５未満のデキストリンを添加することを特徴とする。 The present invention is characterized in that a dextrin derived from potato and having a DE of 2 or more and less than 5 is added to a coffee-containing beverage or tea beverage having a saccharide content of 2.5 w / v% or less.
本発明で用いるデキストリンは馬鈴薯を由来原料とし、原料中に含有される澱粉を加水分解して得ることができる。現在市販されているデキストリンの原料は馬鈴薯、コーン、ワキシーコーン、小麦、米、もち米、タピオカ等が存在するが、馬鈴薯以外を由来澱粉とするデキストリンを用いた場合は、後述のように、十分なコク味を付与できなかったり、喉越しの悪化を招く等、十分なコク味と香味立ちを兼ね備えたコーヒー含有飲料、茶飲料を提供することができない。 The dextrin used in the present invention can be obtained by using potato as a raw material and hydrolyzing starch contained in the raw material. Currently available dextrin raw materials include potato, corn, waxy corn, wheat, rice, glutinous rice, tapioca, etc., but when dextrin derived from starch other than potato is used, It is impossible to provide a coffee-containing beverage or a tea beverage that has a sufficient richness and flavor, such as being unable to impart a good richness or causing worsening over the throat.
本発明のデキストリンは、更に、ＤＥが２以上５未満、好ましくは３以上５未満、更に好ましくは３．５以上４．５以下の範囲であることを特徴とする。 The dextrin of the present invention is further characterized in that the DE is in the range of 2 to less than 5, preferably 3 to less than 5, more preferably 3.5 to 4.5.
ＤＥとは、一般には澱粉の分解程度を還元糖の割合で示すものである。全ての還元糖をぶどう糖(dextrose)の量に換算し、その割合を全体の乾燥固形分に対する重量％で表わしたものである。ＤＥ値が大きい程、還元糖の含有量が多く、逆にＤＥ値が小さい程、還元糖の含有量が少ないことを意味する。本発明ではＤＥが２以上５未満の範囲であるデキストリンを用いることを特徴とするが、ＤＥが５以上であるデキストリンを用いた場合は、十分なコク味を付与することができず、また、ＤＥが２以上５未満のデキストリンであっても、馬鈴薯以外の原料を由来とする場合は、十分なコク味を付与することができない事に加え、由来でん粉の風味が影響し、飲料の風味や香味立ちに悪影響を与えてしまう。また、馬鈴薯由来のＤＥが２未満のデキストリンを用いた場合、澱粉の風味と糊っぽい食感が影響し、飲料の清涼感、キレやフレーバーリリースに悪影響を与えてしまう。 DE generally indicates the degree of starch degradation as a proportion of reducing sugar. All reducing sugars are converted to the amount of glucose (dextrose), and the ratio is expressed in% by weight with respect to the total dry solid content. The larger the DE value is, the more the reducing sugar content is. Conversely, the smaller the DE value is, the smaller the reducing sugar content is. In the present invention, a dextrin having a DE of 2 or more and less than 5 is used. However, when a dextrin having a DE of 5 or more is used, a sufficient richness cannot be imparted, Even if it is a dextrin having a DE of 2 or more and less than 5, when it is derived from a raw material other than potato, in addition to not being able to impart a sufficient rich taste, the flavor of the derived starch affects the flavor of the beverage and It will adversely affect the flavor. In addition, when a dextrin having a potato-derived DE of less than 2 is used, the flavor of starch and the sticky texture are affected, which adversely affects the refreshing feeling of beverages, sharpness and flavor release.
上記性質を有するデキストリンは、原料となる馬鈴薯を加水分解することによって調製できる。加水分解は酵素処理、酸処理等を用いて実施することができ、ＤＥを指標として分解の程度を調整可能である。また、本デキストリンは商業上入手可能であり、例えば三栄源エフ・エフ・アイ（株）製の「スマートテイスト［商標］」を挙げることができる。 The dextrin having the above properties can be prepared by hydrolyzing potato as a raw material. Hydrolysis can be performed using enzyme treatment, acid treatment or the like, and the degree of degradation can be adjusted using DE as an index. The dextrin is commercially available, and examples thereof include “Smart Taste [Trademark]” manufactured by San-Ei Gen FFI Co., Ltd.
本発明が対象とするコーヒー含有飲料は、コーヒー豆を原料とした飲料及びこれに糖類、乳製品、乳化された食用油脂その他の可食物などを加えた飲料であり、コーヒー、コーヒー飲料、コーヒー入り清涼飲料水および乳飲料を含む。茶飲料は、不発酵茶である緑茶に限らず、半発酵茶（烏龍茶）、発酵茶（紅茶）等の各種茶葉から抽出された抽出物を原料とした飲料をいう。 Coffee-containing beverages targeted by the present invention are beverages made from coffee beans and beverages to which sugars, dairy products, emulsified edible fats and other edible foods are added, coffee, coffee beverages, coffee-containing beverages Includes soft drinks and milk drinks. The tea beverage is not limited to green tea, which is non-fermented tea, and refers to beverages made from extracts extracted from various tea leaves such as semi-fermented tea (Oolong tea) and fermented tea (tea).
本発明のコーヒー含有飲料及び茶飲料は、糖類含量が２．５ｗ／ｖ％以下であることを特徴とする。本発明において糖類含量とは、飲料中に含有される単糖類および二糖類の合計含有量の割合（Ｗ／Ｖ％）を指し、具体的には、単糖類としてグルコースやフルクトースなど、二糖類としてスクロースやラクトースなどが挙げられる。 The coffee-containing beverage and the tea beverage of the present invention are characterized by having a saccharide content of 2.5 w / v% or less. In the present invention, the saccharide content refers to the ratio (W / V%) of the total content of monosaccharides and disaccharides contained in the beverage, and specifically, as monosaccharides such as glucose and fructose as disaccharides. Examples include sucrose and lactose.
飲料中における糖類は、甘味の付与に加えて固形分として、飲料に飲みごたえを付与する役割を果たしているため、糖類含量の低減に伴い、飲料のコク味は大きく減少する。現在、市場規模が拡大している低糖（糖類含量２．５ｗ／ｖ％以下（栄養成分表示基準より））、無糖（０．５ｗ／ｖ％以下（栄養成分表示基準より））を目的としたコーヒー含有飲料、茶飲料は、例えば、一般的なコーヒー含有飲料の糖類含量が７．５ｗ／ｖ％程度であるのに対し、糖類含量を大幅に低減しているため、どうしても水っぽく薄い味となりやすい。しかし、本発明では、糖類含量を２．５ｗ／ｖ％以下に低減させた場合であっても、馬鈴薯由来で、ＤＥが２以上５未満であるデキストリンを用いることにより、糖類含量が２．５ｗ／ｖ％より高い飲料と遜色ないコク味及び良好な香味立ちを兼ね備えた飲料を提供することができる。また、本発明のデキストリンを用いることにより、更には糖類含量を０．５ｗ／ｖ％以下に低減した場合や、乳固形分を３質量％未満に低減させた場合であっても、十分なコク味及び良好な香味立ちを兼ね備えたコーヒー含有飲料、茶飲料を提供可能である。 Since the sugar in the beverage plays a role of giving the beverage a drinkiness as a solid content in addition to giving the sweetness, the richness of the beverage is greatly reduced as the sugar content is reduced. Currently, the purpose of the low sugar (sugar content 2.5 w / v% or less (from nutritional ingredient labeling standard)) and sugar-free (0.5 w / v% or less (from nutritional ingredient labeling standard)) whose market scale is expanding The coffee-containing beverages and tea beverages, for example, have a sugar content of about 7.5 w / v% compared to a general coffee-containing beverage, while the sugar content is greatly reduced, so the taste is watery and thin. Cheap. However, in the present invention, even when the saccharide content is reduced to 2.5 w / v% or less, by using dextrin derived from potato and having a DE of 2 or more and less than 5, the saccharide content is 2.5 w. It is possible to provide a beverage that combines a beverage higher than / v% with an inferior body and good flavor. In addition, by using the dextrin of the present invention, even when the saccharide content is further reduced to 0.5 w / v% or less, or even when the milk solid content is reduced to less than 3% by mass, sufficient body is obtained. It is possible to provide a coffee-containing beverage and a tea beverage that have both taste and good flavor.
コーヒー含有飲料及び茶飲料の糖類含量を２．５ｗ／ｖ％以下に低減させるためには、単糖類及び二糖類の含量を低減させれば良いが、近年では、糖類に代えて高甘味度甘味料（スクラロース、アセスルファムカリウム、アスパルテーム、ステビア、ネオテーム等）を使用する方法が挙げられる。特に、砂糖に比べて数十倍〜数千倍と高い甘味度を有する高甘味度甘味料は、糖類含量を低減する場合に有用性が高いが、一方で高甘味度甘味料特有の甘味の後引きが飲料の呈味に影響を与えるといった課題も抱えていた。
特に、糖類含量を低減させたコーヒー含有飲料、茶飲料は、固形含量が低いため、高甘味度甘味料特有の甘味の後引きが飲料に与える影響は大きい。しかし、本発明では、馬鈴薯由来でＤＥが２以上５未満であるデキストリンを用いることにより、飲料のコク味増強効果に加え、高甘味度甘味料特有の甘味の後引きも改善でき、呈味に優れた飲料を提供できる利点を有する。
In order to reduce the sugar content of coffee-containing beverages and tea beverages to 2.5 w / v% or less, the content of monosaccharides and disaccharides may be reduced. And a method using a material (sucralose, acesulfame potassium, aspartame, stevia, neotame, etc.). In particular, a high-intensity sweetener having a sweetness level that is several tens to several thousand times higher than that of sugar is highly useful in reducing the sugar content, but on the other hand, the sweetness characteristic of high-intensity sweeteners is high. There was also a problem that post-drawing affects the taste of beverages.
In particular, coffee-containing beverages and tea beverages with a reduced saccharide content have a low solid content, and therefore, the influence of sweetness aftertension unique to high-intensity sweeteners on beverages is significant. However, in the present invention, by using a dextrin derived from potato and having a DE of 2 or more and less than 5, it is possible to improve the aftertaste of sweetness specific to high-intensity sweeteners in addition to the effect of enhancing the richness of beverages, It has the advantage that an excellent beverage can be provided.
コーヒー含有飲料、茶飲料に対する本発明のデキストリンの添加量は、例えば０．００１〜５質量％、好ましくは０．００５〜０．５質量％、更に好ましくは０．０１質量％以上０．２質量％未満である。
デキストリンの添加量が５質量％を上回ると香味立ちや喉越しの悪化が生じる場合があり、一方で添加量が０．００１質量％を下回ると十分なコク味増強効果が得られない場合がある。
The amount of the dextrin of the present invention added to a coffee-containing beverage or a tea beverage is, for example, 0.001 to 5 mass%, preferably 0.005 to 0.5 mass%, more preferably 0.01 mass% or more and 0.2 mass%. %.
If the addition amount of dextrin exceeds 5% by mass, flavor standing and deterioration over the throat may occur. On the other hand, if the addition amount is less than 0.001% by mass, a sufficient kokumi enhancement effect may not be obtained. .
本発明のコーヒー含有飲料若しくは茶飲料は、上記デキストリンを添加する以外は常法に従って製造可能である。 The coffee-containing beverage or tea beverage of the present invention can be produced according to a conventional method except that the above dextrin is added.
本発明はまた、糖類含量が２．５ｗ／ｖ％以下であるコーヒー含有飲料又は茶飲料に、馬鈴薯由来であり、ＤＥが２以上５未満であるデキストリンを添加することを特徴とする、コーヒー含有飲料又は茶飲料のコク味増強方法を提供するものである。更には、本発明は、糖類含量が２．５ｗ／ｖ％以下であり、高甘味度甘味料を含有するコーヒー含有飲料又は茶飲料に、馬鈴薯由来でＤＥが２以上５未満であるデキストリンを添加することを特徴とする、高甘味度甘味料の甘味の後引き改善方法を提供するものである。 The present invention also includes a coffee-containing beverage or tea beverage having a saccharide content of 2.5 w / v% or less, wherein a dextrin derived from potato and having a DE of 2 or more and less than 5 is added. The present invention provides a method for enhancing the richness of a beverage or tea beverage. Furthermore, the present invention adds a dextrin having a saccharide content of 2.5 w / v% or less and a potato-derived DE having a DE of 2 or more and less than 5 to a coffee-containing beverage or tea beverage containing a high-intensity sweetener. The present invention provides a method for improving the sweetness aftertaste of a high-intensity sweetener.
以下に、実施例を用いて本発明を更に詳しく説明する。ただし、これらの例は本発明を制限するものではない。なお、実施例中の「部」「％」は、それぞれ「質量部」「質量％」、文中「＊」印は、三栄源エフ・エフ・アイ株式会社製、文中「※」印は三栄源エフ・エフ・アイ株式会社の登録商標であることを意味する。 Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” are “parts by mass” and “mass%”, respectively, “*” in the text is from Saneigen FFI Co., Ltd., and “*” in the text is from Saneigen. It means that it is a registered trademark of FFI Corporation.
実験例１ コーヒー含有飲料の調製（無糖）
表１の処方に基づき、各種デキストリンを用いてコーヒー含有飲料を調製した。具体的には、各種デキストリン、砂糖、スクラロース及び乳化剤の粉体混合物を水に加え、７５℃で１０分間加熱溶解後、室温まで冷却し、牛乳、コーヒー抽出液（コーヒーエキス）を添加した。さらに炭酸水素ナトリウム水溶液を添加して、混合液のｐＨを６．８に調整した。水にて全量補正後、７５℃まで加温し、１５０ｋｇｆ／ｃｍ２の圧力にて均質化処理後、香料を添加した。缶に充填してレトルト殺菌（１２３℃２０分間）を行い、コーヒー含有飲料を調製した。
Experimental Example 1 Preparation of coffee-containing beverage (sugar-free)
Based on the formulation in Table 1, coffee-containing beverages were prepared using various dextrins. Specifically, a powder mixture of various dextrins, sugar, sucralose and an emulsifier was added to water, heated and dissolved at 75 ° C. for 10 minutes, cooled to room temperature, and milk and a coffee extract (coffee extract) were added. Further, an aqueous sodium hydrogen carbonate solution was added to adjust the pH of the mixed solution to 6.8. After correcting the total amount with water, the mixture was heated to 75 ° C., homogenized at a pressure of 150 kgf / cm 2 , and added with a fragrance. The can was filled and sterilized by retort (123 ° C. for 20 minutes) to prepare a coffee-containing beverage.
注１）「αシクロデキストリン」(株式会社シクロケム製)
注２）「ファイバーソル２」（松谷化学工業株式会社製）
注３）スクラロースは砂糖の６００倍の甘味倍率を有するため、飲料全体の甘味が同等となる添加量を使用した。
Note 1) “α-cyclodextrin” (manufactured by Cyclochem)
Note 2) "Fiber Sol 2" (Matsuya Chemical Co., Ltd.)
Note 3) Since sucralose has a sweetness factor 600 times that of sugar, an addition amount that makes the sweetness of the entire beverage equivalent is used.
得られたコーヒー含有飲料について、パネラー３名で、（１）コク味増強効果、（２）香味立ち、及び（３）高甘味度甘味料の甘味の後引き改善効果を評価した。結果を表２に示す。
（１）コク味増強効果：コク味増強効果が高いものを５、効果がないものを１として５段階で評価した。
（２）香味立ちが良好なものを５、香味立ちが悪いものを１として５段階で評価した。
（３）甘味の後引き改善効果が高いものを５、高甘味度甘味料特有の甘味の後引きを感じるものを１として５段階で評価した。
About the obtained coffee containing drink, three panelists evaluated (1) body richness enhancement effect, (2) flavor standing, and (3) sweetness postpone improvement effect of high sweetness degree sweetener. The results are shown in Table 2.
(1) Kokumi enhancing effect: Evaluation was made in 5 steps, with 5 being a strong kokumi enhancing effect and 1 being ineffective.
(2) Evaluation was made in five stages, with 5 indicating good flavor and 1 indicating poor flavor.
(3) Evaluation was made on a five-point scale, with 5 indicating that the effect of improving sweetness after-effects was high, and 5 indicating that the sweetness-reducing effect peculiar to high-intensity sweeteners was 1.
実施例１及び２のコーヒー含有飲料は、糖類含量が０．４８％と極めて低い無糖コーヒーにも関わらず、馬鈴薯由来でＤＥが３．５であるデキストリンを、０．０５、０．１５質量％と少量添加するのみで、糖類含量が６．４８％のコーヒー含有飲料（比較例１）と遜色ない十分なコク味を有していた。更には、糖類含量が６．４８％と高いコーヒー含有飲料では実現できなかった、コーヒーの良好な香味立ちも実現でき、十分なコク味及び良好な香味立ちを兼ね備えたコーヒー含有飲料であった。また、実施例１及び２のコーヒー含有飲料は、高甘味度甘味料（スクラロース）を含有しているにも関わらず、高甘味度甘味料特有の甘味の後引きも改善され、キレのよい甘味を有するコーヒー含有飲料であった。 The coffee-containing beverages of Examples 1 and 2 are 0.05 to 0.15 mass of dextrin derived from potato and having a DE of 3.5, despite the sugar-free coffee having an extremely low sugar content of 0.48%. %, It had a sufficient rich taste comparable to a coffee-containing beverage (Comparative Example 1) having a sugar content of 6.48%. Furthermore, it was a coffee-containing beverage that was able to realize a good flavor of coffee, which could not be realized with a coffee-containing beverage having a high sugar content of 6.48%, and had a sufficient richness and good flavor. In addition, although the coffee-containing beverages of Examples 1 and 2 contain a high-intensity sweetener (sucralose), the after-effects of sweetness specific to high-intensity sweeteners are improved, and the sweetness with good sharpness is improved. A coffee-containing beverage having
一方、シクロデキストリン（比較例２）や、難消化性デキストリン（比較例３）を用いたコーヒー含有飲料や、馬鈴薯由来であってもＤＥが５以上のデキストリン（比較例４）、ＤＥが３であってもコーン由来のデキストリン（比較例５）を用いたコーヒー含有飲料は、０．５質量％と実施例１、２に比べて約３〜１０倍のデキストリンを用いているにも関わらず、無糖コーヒーにコク味を付与することはできなかった。更には、比較例２〜５のコーヒー含有飲料は香味立ちや、高甘味度甘味料の甘味の後引き改善効果も不十分であった。 On the other hand, cyclodextrin (Comparative Example 2), coffee-containing beverage using indigestible dextrin (Comparative Example 3), dextrin having a DE of 5 or more (Comparative Example 4) and DE of 3 Even if the coffee-containing beverage using dextrin derived from corn (Comparative Example 5) uses 0.5% by mass and about 3 to 10 times more dextrin than Examples 1 and 2, A rich taste could not be imparted to sugar-free coffee. Furthermore, the coffee-containing beverages of Comparative Examples 2 to 5 were insufficient in flavor and the effect of improving the sweetness aftertaste of high-intensity sweeteners.
実験例２ コーヒー含有飲料の調製（低糖）
表３の処方に基づき、低糖タイプのコーヒー含有飲料を調製した。具体的には、デキストリン、砂糖、スクラロース及び乳化剤の粉体混合物を水に加え、７５℃で１０分間加熱溶解後、室温まで冷却し、牛乳、コーヒー抽出液を添加した。炭酸水素ナトリウム水溶液を添加して、混合液のｐＨを６．８に調整した。水にて全量補正後、７５℃まで加温し、１５０ｋｇｆ／ｃｍ２の圧力にて均質化処理後、香料を添加した。缶に充填してレトルト殺菌（１２３℃２０分間）を行い、コーヒー含有飲料（実施例３、比較例６）を調製した。
Experimental Example 2 Preparation of coffee-containing beverage (low sugar)
Based on the formulation in Table 3, a low sugar type coffee-containing beverage was prepared. Specifically, a powder mixture of dextrin, sugar, sucralose and an emulsifier was added to water, heated and dissolved at 75 ° C. for 10 minutes, cooled to room temperature, and milk and coffee extract were added. A sodium bicarbonate aqueous solution was added to adjust the pH of the mixture to 6.8. After correcting the total amount with water, the mixture was heated to 75 ° C., homogenized at a pressure of 150 kgf / cm 2 , and added with a fragrance. The can was filled and subjected to retort sterilization (123 ° C. for 20 minutes) to prepare a coffee-containing beverage (Example 3, Comparative Example 6).
馬鈴薯由来、ＤＥ４のデキストリンを用いた実施例３のコーヒー含有飲料は、糖類含量が２．１％と低いにも関わらず、十分なコク味と良好な香味立ちを兼ね備えたコーヒー含有飲料であった。更に、実施例３のコーヒー含有飲料は、高甘味度甘味料（スクラロース）を使用しているにも関わらず、高甘味度甘味料特有の甘味の後引きも改善され、味にキレのあるコーヒー含有飲料であった。
一方、デキストリン不使用である比較例６のコーヒー含有飲料は、水っぽく薄い味である上、高甘味度甘味料特有の甘味の後引きが残存する飲料であった。
The coffee-containing beverage of Example 3 using a dextrin derived from potato and DE4 was a coffee-containing beverage that had sufficient richness and good flavor even though the sugar content was as low as 2.1%. . Furthermore, although the coffee-containing beverage of Example 3 uses a high-intensity sweetener (sucralose), the sweetness aftertension unique to the high-intensity sweetener is improved, and the coffee has a sharp taste. It was a contained beverage.
On the other hand, the coffee-containing beverage of Comparative Example 6 that does not use dextrin was a beverage that had a watery and light taste and remained sweet aftertaste peculiar to a high-intensity sweetener.
実験例３ コーヒー含有飲料の調製（低糖）
表４の処方に基づき、低糖タイプのコーヒー含有飲料を調製した。具体的には、デキストリン、砂糖及び乳化剤の粉体混合物を水に加え、７５℃で１０分間加熱溶解後、室温まで冷却し、牛乳、コーヒー抽出液を添加した。炭酸水素ナトリウム水溶液を添加して、混合液のｐＨを６．８に調整した。水にて全量補正後、７５℃まで加温し、１５０ｋｇｆ／ｃｍ２の圧力にて均質化処理後、香料を添加した。缶に充填してレトルト殺菌（１２３℃２０分間）を行い、コーヒー含有飲料（実施例４、比較例７）を調製した。
Experimental Example 3 Preparation of coffee-containing beverage (low sugar)
Based on the formulation of Table 4, a low sugar type coffee-containing beverage was prepared. Specifically, a powder mixture of dextrin, sugar and emulsifier was added to water, heated and dissolved at 75 ° C. for 10 minutes, cooled to room temperature, and milk and coffee extract were added. A sodium bicarbonate aqueous solution was added to adjust the pH of the mixture to 6.8. After correcting the total amount with water, the mixture was heated to 75 ° C., homogenized at a pressure of 150 kgf / cm 2 , and added with a fragrance. The can was filled and sterilized by retort (123 ° C., 20 minutes) to prepare a coffee-containing beverage (Example 4, Comparative Example 7).
馬鈴薯由来、ＤＥ４．５のデキストリンを用いた実施例４のコーヒー含有飲料は、糖類含量が２．２％と低いにも関わらず、十分なコク味を有するコーヒー含有飲料であった。
一方、デキストリンを使用しなかった比較例７のコーヒー含有飲料は、コク味が不十分であった。
The coffee-containing beverage of Example 4 using a dextrin derived from potato and DE4.5 was a coffee-containing beverage having a sufficient richness despite a low sugar content of 2.2%.
On the other hand, the coffee-containing beverage of Comparative Example 7, in which no dextrin was used, had insufficient body.
実験例４ コーヒー含有飲料の調製（無糖）
表５の処方に基づき、無糖タイプのコーヒー含有飲料を調製した。具体的には、デキストリン、スクラロースの粉体混合物を水に加えて溶解後、コーヒー抽出液を添加した。水にて全量補正後、香料を添加し、缶に充填してレトルト殺菌（１２１℃５分間）を行い、コーヒー含有飲料（実施例５、比較例８）を調製した。
Experimental Example 4 Preparation of coffee-containing beverage (sugar-free)
Based on the formulation in Table 5, a sugar-free coffee-containing beverage was prepared. Specifically, after adding and dissolving a powder mixture of dextrin and sucralose in water, a coffee extract was added. After correcting the total amount with water, a fragrance was added, filled into a can and sterilized by retort (121 ° C. for 5 minutes) to prepare a coffee-containing beverage (Example 5, Comparative Example 8).
馬鈴薯由来、ＤＥ４のデキストリンを用いた実施例５のコーヒー含有飲料（無糖、ブラックコーヒー）は、糖類を含まないにも関わらず、比較例８に比べて、十分なコク味を有するコーヒー含有飲料であった。更に、比較例８のコーヒー含有飲料は高甘味度甘味料（スクラロース）の甘味の後引きがコーヒーの呈味に影響を与えていたが、実施例５のコーヒー含有飲料は甘味の後引きもが改善され、キレのあるコーヒー含有飲料であった。 The coffee-containing beverage of Example 5 using sugar-derived, DE4 dextrin (sugar-free, black coffee) has a sufficient rich taste compared to Comparative Example 8 although it does not contain sugar. Met. Further, in the coffee-containing beverage of Comparative Example 8, the sweetness aftertaste of the high-intensity sweetener (sucralose) had an effect on the taste of the coffee, but the coffee-containing beverage of Example 5 had a sweetness aftertaste. It was an improved and crisp coffee-containing beverage.
実験例５ 茶飲料の調製（紅茶飲料（低糖））
表６の処方に基づいて紅茶飲料を調製した。具体的には、デキストリン、砂糖、スクラロース及び乳化剤を粉体混合し、得られた粉体混合物を水に加えて、８０℃で１０分間加熱溶解した。当該溶液を室温まで冷却して、牛乳、紅茶エキス及びアスコルビン酸ナトリウムを添加した。水にて全量を補正した後に７０℃まで加温し、１段目１００ｋｇｆ／ｃｍ２、２段目５０ｋｇｆ／ｃｍ２の圧力にて均質化処理を行い、香料を添加した。容器に充填後、レトルト殺菌（１２３℃２０分間）を行い、紅茶飲料を調製した。
得られた紅茶飲料について、（１）コク味増強効果、（２）香味立ち、及び（３）高甘味度甘味料（スクラロース）の甘味の後引き改善効果を、実験例１と同様にして評価した。結果を表７に示す。
Experimental Example 5 Preparation of tea beverage (tea beverage (low sugar))
A tea drink was prepared based on the formulation in Table 6. Specifically, dextrin, sugar, sucralose and an emulsifier were mixed with powder, and the resulting powder mixture was added to water and dissolved by heating at 80 ° C. for 10 minutes. The solution was cooled to room temperature and milk, black tea extract and sodium ascorbate were added. Heated to 70 ° C. after correcting the total volume with water, subjected to homogenization treatment at the first stage 100 kgf / cm 2, 2-stage 50 kgf / cm 2 pressure was added perfume. After filling the container, retort sterilization (123 ° C. for 20 minutes) was performed to prepare a tea beverage.
About the obtained black tea beverage, (1) body richness enhancing effect, (2) flavor standing, and (3) sweetness postpone improvement effect of high-intensity sweetener (sucralose) were evaluated in the same manner as in Experimental Example 1. did. The results are shown in Table 7.
実施例６の紅茶飲料は、比較例９から糖類含量を半分以上も低減しているにも関わらず、比較例９と遜色ない、十分なコク味が付与された紅茶飲料であった。更には、比較例９にはない良好な香味立ちを有しており、十分なコク味及び良好な香味立ちを兼ね備えた紅茶飲料である上、スクラロース特有の甘味の後引きも改善された飲料であった。一方、デキストリン無添加区の比較例１０は、コク味が不十分である上、スクラロース特有の甘味の後引きを改善することもできなかった。 The black tea beverage of Example 6 was a black tea beverage imparted with a sufficient rich taste, comparable to that of Comparative Example 9, although the sugar content was reduced by more than half from Comparative Example 9. Furthermore, it is a tea beverage that has a good flavor standing not found in Comparative Example 9, has both a sufficient richness and a good flavor standing, and has improved sweetness aftertaste unique to sucralose. there were. On the other hand, Comparative Example 10 in the dextrin-free group had an insufficient body taste and could not improve the sweetness-specific sucrose postpone.
実験例６ 茶飲料の調製（紅茶飲料（無糖））
表８の処方に基づいて紅茶飲料を調製した。具体的には、デキストリン、砂糖及びスクラロースを粉体混合し、得られた粉体混合物を水に加えて、８０℃で１０分間加熱溶解した。当該溶液を室温まで冷却して、紅茶エキス及びアスコルビン酸ナトリウムを添加した。水にて全量を補正した後に、香料を添加した。容器に充填し、レトルト殺菌（１２１℃５分間）を行い、紅茶飲料を調製した。
得られた紅茶飲料について、（１）コク味増強効果、（２）香味立ち、及び（３）高甘味度甘味料の甘味の後引き改善効果を、実験例１と同様にして評価した。結果を表９に示す。
Experimental Example 6 Preparation of tea beverage (tea beverage (sugar-free))
A black tea beverage was prepared based on the formulation in Table 8. Specifically, dextrin, sugar and sucralose were mixed with powder, and the resulting powder mixture was added to water and dissolved by heating at 80 ° C. for 10 minutes. The solution was cooled to room temperature and black tea extract and sodium ascorbate were added. After correcting the total amount with water, the fragrance was added. The container was filled and sterilized by retort (121 ° C. for 5 minutes) to prepare a tea beverage.
The obtained black tea beverage was evaluated in the same manner as in Experimental Example 1 with respect to (1) body taste enhancing effect, (2) flavor standing, and (3) effect of improving sweetness aftertaste of high-intensity sweetener. The results are shown in Table 9.
実施例７の紅茶飲料は、糖類含量が０％にも関わらず、また、デキストリン添加量が０．１％と低添加量にも関わらず、糖類含量が３％である紅茶飲料と遜色ないコク味を有していた。更には、茶葉の香り立ちも良好である上、高甘味度甘味料特有の甘味の後引きも改善され、キレのよい呈味を有する紅茶飲料であった。
一方、デキストリン無添加区である比較例１２の紅茶飲料は、コク味が不十分であり水っぽい呈味を有する上、高甘味度甘味料特有の甘味の後引きを改善することもできなかった。
The black tea beverage of Example 7 is inferior to the black tea beverage having a saccharide content of 3% despite the low saccharide content of 0.1%, even though the saccharide content is 0%. Had a taste. Furthermore, the tea leaves have good fragrance, and the sweetness aftertaste unique to high-intensity sweeteners is improved, and the tea beverage has a sharp taste.
On the other hand, the black tea beverage of Comparative Example 12 in which no dextrin was added had insufficient body and watery taste, and was unable to improve the sweetness aftertaste unique to high-intensity sweeteners.
糖類含量が２．５ｗ／ｖ％以下に低減されつつも、糖類含量が２．５ｗ／ｖ％より高いものと遜色ないコク味が十分に付与され、良好な香味立ちを有する、低糖若しくは無糖のコーヒー含有飲料及び茶飲料を提供できる。更には、高甘味度甘味料を含有するコーヒー含有飲料や茶飲料における、高甘味度甘味料特有の甘味の後引きを改善することが可能である。 Low sugar or sugar-free, with a good savory taste, with a sufficient savory taste that is comparable to that with a saccharide content higher than 2.5 w / v%, while the saccharide content is reduced to 2.5 w / v% or less Coffee-containing beverages and tea beverages can be provided. Furthermore, it is possible to improve the sweetness postponement characteristic of high-intensity sweeteners in coffee-containing beverages and tea beverages containing high-intensity sweeteners.
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