JP6110134B2 - Acidic beverage - Google Patents

Description

  The present invention relates to an acidic beverage.

  Manno-oligosaccharide is an oligosaccharide having mannose as a constituent sugar, and has been reported to have physiological functions such as intestinal regulation, blood pressure regulation, immunostimulation, and body fat reduction. In recent years, paying attention to the physiological function of such manno-oligosaccharides, for example, a coffee beverage (Patent Document 1) containing 0.1 to 10% by weight of oligosaccharides to which 2 to 10 molecules of mannose are bound, and endosperm of coconut fruit Foods containing manno-oligosaccharides separated and purified by allowing an enzyme to act on them (Patent Document 2) have been proposed.

  On the other hand, a malt extract is used as a main raw material for beer beverages, and is widely known as a component that brews the umami of beer.

JP 2008-22778 A International Publication No. 2008/062813

In order to effectively manifest the physiological action of mannooligosaccharide, it is necessary to continuously take its effective amount, and it is advantageous to make it in the form of a beverage as a means to achieve it easily. However, beverages containing manno-oligosaccharides have a strong acidity and tend to be an obstacle to continuous consumption. Therefore, development of the drink which is easy to drink in which the acidity of mango-oligosaccharide was reduced is calculated | required.
Therefore, the subject of this invention is providing the drink by which the acidity of mango oligosaccharide was reduced.

  The present inventor has studied to develop a beverage in which the sour taste of manno-oligosaccharide is reduced. As a result, it was found that when carbon dioxide gas was introduced into a beverage containing mannooligosaccharide, the acidity of mannooligosaccharide was alleviated to some extent. The present inventor has examined in more detail, and by combining malt extract with carbon dioxide gas and controlling the pH within a specific range, an acidic beverage having a rich carbonic feeling with a reduced acidity of manno-oligosaccharide can be obtained. I found out that

That is, the present invention includes the following components (A) to (C);
(A) Manno-oligosaccharide 0.4-2 mass%,
(B) Malt extract It provides 0.1 to 4.3 mass% in terms of solid content, and (C) carbonic acid gas, and provides an acidic beverage having a pH of 3 to 4.

  ADVANTAGE OF THE INVENTION According to this invention, the acidity of manno-oligosaccharide can be reduced, and an acidic drink with a rich carbonation feeling can be provided. Therefore, the acidic beverage of the present invention is easy to drink and is suitable for continuously ingesting manno-oligosaccharides over a long period of time, and various physiological effects can be sufficiently expected.

The acidic beverage of the present invention contains (A) a manno-oligosaccharide. As used herein, “(A) mannooligosaccharide” means an oligosaccharide having mannose as a constituent sugar, and may be a mixture containing various oligosaccharides having different numbers of constituent sugars.
(A) The mannooligosaccharide is preferably a β-1,4-mannooligosaccharide formed by bonding D-mannose to β-1,4. The number of mannose units in the molecule is preferably 2 to 10, and 2 to 6 Is more preferable.

Such (A) manno-oligosaccharide is, for example, a method of acid-decomposing or enzymatically decomposing galactomannan contained in konjac and the like, a method of producing mannobiose by enzymatic decomposition from copra meal, or coffee beans Or it can obtain by well-known methods, such as the method of hydrolyzing a coffee extraction residue etc. For specific operations, for example, descriptions in JP-A-63-49093, JP-A-11-18793, JP-A-2-200147 and the like can be referred to. Especially, what is obtained from a coffee bean or a coffee extraction residue is preferable. In addition, there is no restriction | limiting in particular in the kind and production place of a coffee bean, Any kind of coffee beans, such as an arabica kind, a Robusta kind, and a Riberica kind, may be used, and also coffee beans of any origin, such as Brazil and Colombia, can be used. . The coffee beans may be used alone or in combination of two or more. In addition, the roasting degree of coffee beans is not particularly limited, and it is possible to use coffee beans roasted for shallow roasting, shallow roasting, medium roasting, and deep roasting. It is also possible to use roasted coffee beans that have been pulverized into various shapes using a simple pulverizer or roll mill. Moreover, as a coffee extraction residue, any coffee extraction residue of any manufacturing method can be used as long as it is a coffee extraction cake after extracting a coffee extract in a normal coffee beverage or instant coffee manufacturing process.
Moreover, (A) Manno-oligosaccharide may use a commercial item, for example, coffee oligosaccharide (made by Ajinomoto General Foods Co., Ltd.) can be mentioned as a manno-oligosaccharide with 2-10 mannose units.

The content of the (A) mannooligosaccharide in the acidic beverage of the present invention is 0.4 to 2% by mass, but is preferably 1.7% by mass or less from the viewpoint of further reducing acidity, and 1.4 % By mass or less is more preferable, 1.1% by mass or less is more preferable, and from the viewpoint of physiological effects, 0.5% by mass or more is preferable, 0.6% by mass or more is more preferable, and 0.7% by mass or more is preferable. Further preferred. (A) As a range of content of manno-oligosaccharide, 0.5-1.7 mass% is preferable in the acidic drink of this invention, 0.6-1.4 mass% is more preferable, 0.7-1 More preferably, 1% by mass.
The content of the manno-oligosaccharide in the beverage can be measured, for example, by an analysis method using high performance liquid chromatography (HPLC) that performs pulsed amperometric detection.

  The acidic beverage of the present invention contains (B) malt extract in order to reduce the sourness of mannooligosaccharide. Here, “(B) malt extract” refers to a liquid obtained by extracting malt with water or a water-soluble organic solvent such as ethanol, or a mixed solvent of water and a water-soluble organic solvent. “Mort” is the seeds of barley and other cereals that have been sprouted with water added at an appropriate temperature, and are also referred to as “Mort” (Kodansha Co., Ltd. Year). As cereals, Nijo barley, Rojo barley, wheat, oats, rye, rice, corn, soybeans and the like can be used. Examples of the germination method include a Kasten germination method, a Wanderhaufen germination method, a Flexibox germination method, a Tower germination method, and a Tromel germination method, and can be appropriately selected.

Specific examples of the malt extract include the following (i) to (iv).
(I) Warm water is added to the malt, and the starch present in the malt is decomposed into sugar (saccharification) by the reaction of malt endogenous enzymes (mainly α-amylase, β-amylase, glucoamylase, protease, etc.) What is obtained by pressing or extracting after decomposing into amino acids. This is also called “wort”.
(Ii) After inactivating the enzyme in the extract obtained from malt or in the malt before extraction, starch or protein is selectively decomposed by adding one or more enzymes separately. Or with moderately controlled sugar and amino acid content.
(Iii) What was obtained by squeezing or extracting without deactivating an enzyme reaction after inactivating the endogenous enzyme of malt.
(Iv) What was obtained by squeezing or extracting without deactivating the endogenous enzyme of the malt and without carrying out the enzyme reaction.
In addition, as (B) malt extract, it is possible to use a fermented yeast inoculated with an enzyme, but it is non-fermented from the viewpoint of easily producing a low alcohol-containing beverage. Is preferred.

  In the present invention, (B) malt extract that has been concentrated to a liquid sugar can also be used. The malt extract has a lipid content in the solid content of preferably 0.1% by mass or more, more preferably 0.2% by mass or more, still more preferably 0.3% by mass or more, from the viewpoint of reducing acidity. More preferably 4% by mass or more, 0.85% by mass or less, more preferably 0.83% by mass or less, still more preferably 0.81% by mass or less, still more preferably 0.8% by mass or less, 0 It is more preferably not more than .65% by mass, particularly preferably not more than 0.6% by mass. The range of the lipid content in the solid content is preferably 0.1 to 0.85% by mass, more preferably 0.2 to 0.83% by mass, and still more preferably 0.3 to 0.81% by mass. 0.4 to 0.8 mass% is more preferable, 0.4 to 0.65 mass% is further preferable, and 0.4 to 0.6 mass% is even more preferable. As used herein, “solid content” refers to a residue obtained by drying a sample for 3 hours with an electric constant temperature dryer at 105 ° C. to remove volatile components.

  The content of the (B) malt extract in the acidic beverage of the present invention is 0.1 to 4.3% by mass in terms of solid content, but from the viewpoint of further reducing acidity, it is 0.15% by mass or more. Preferably, 0.2% by mass or more is more preferable, 0.3% by mass or more is more preferable, 0.4% by mass or more is more preferable, and the viewpoint of keeping the pH within a specified range without increasing the pH, or acidulant Or from a viewpoint which can reduce the compounding quantity of a regulator, 4 mass% or less is preferable, 3.5 mass% or less is more preferable, 3 mass% or less is further more preferable, and 2.8 mass% or less is still more preferable. (B) As content range of malt extract, 0.15-4 mass% is preferable in conversion of solid content in the acidic drink of this invention, 0.2-3.5 mass% is more preferable, and 0.2. It is more preferably 3 to 3% by mass, and further preferably 0.4 to 2.8% by mass.

  The mass ratio [(B) / (A)] of the (A) mannooligosaccharide in the acidic beverage of the present invention and the solid content in the (B) malt extract is 0.1 from the viewpoint of further reducing the acidity. The above is preferable, 0.15 or more is more preferable, 0.3 or more is more preferable, 0.7 or more is more preferable, and 4.3 or less is preferable and 4 or less is preferable from the viewpoint of the balance between acidity and carbonic acid feeling. Is more preferably 3.5 or less, further preferably 3 or less. The range of the mass ratio [(B) / (A)] is preferably 0.1 to 4.3, more preferably 0.15 to 4, still more preferably 0.3 to 3.5, and 0.7 ~ 3 is more preferred.

  Moreover, the acidic drink of this invention contains (C) carbon dioxide gas. The (C) carbon dioxide gas to be injected is preferably 1 or more in terms of gas volume ratio, more preferably 1.5 or more, still more preferably 1.8 or more, and preferably 3 or less, from the viewpoint of imparting carbonic acid feeling. .7 or less is more preferable, and 2.5 or less is more preferable. (C) The range of carbon dioxide content is preferably 1 to 3, more preferably 1.5 to 2.7, and still more preferably 1.8 to 2.5 in terms of gas volume ratio. Here, “gas volume ratio (gas volume)” in this specification refers to the ratio of the volume of dissolved carbon dioxide gas to the volume of acidic beverage at 20 ° C.

The acidic beverage of the present invention may be an alcoholic beverage or a non-alcoholic beverage, but a non-alcoholic beverage is preferred. As used herein, “non-alcoholic beverage” refers not only to beverages with an alcohol content of 0% by mass, but also to alcohols that do not correspond to alcoholic beverages stipulated by applicable regulations (the liquor tax law in Japan). It is a concept that includes the content.
In the case of a non-alcoholic beverage, a beer-taste beverage having a beer-like flavor is preferable. The alcohol content in the non-alcoholic beverage is preferably less than 1% by mass, more preferably less than 0.7% by mass, still more preferably less than 0.5% by mass, still more preferably less than 0.3% by mass, and 0% by mass. It may be. On the other hand, in the case of an alcoholic beverage, the alcohol content can be appropriately selected according to palatability at 1% by mass or more. The “alcohol content of 0% by mass” is a concept encompassing the case where the alcohol content is below the detection limit in the “alcohol analysis” described in the examples below.

  The acidic beverage of the present invention has a pH (20 ° C.) of 3 to 4, but is preferably 3.2 or more, more preferably 3.3 or more, and 3.9 from the viewpoint of the balance between sourness and carbonated feeling. The following is preferable, and 3.8 or less is more preferable. The pH range is preferably 3.2 to 3.9, more preferably 3.3 to 3.8.

  In order to adjust the pH of the acidic beverage of the present invention within the above range, a pH adjuster can be contained. The pH adjuster is selected from, for example, ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, organic acids such as lactic acid, fumaric acid, malic acid and adipic acid, inorganic acids such as phosphoric acid, and salts thereof. 1 type (s) or 2 or more types can be used.

  The acidic beverage of the present invention further includes flavorings, vitamins, minerals, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, sweeteners, fruit juice extracts, vegetable extracts, nectar extracts, quality stabilizers, etc. One or more additives can be contained in combination. The content of these additives can be appropriately set within a range that does not impair the object of the present invention. For example, when at least one selected from malt flavor, hop flavor, beer flavor, alcohol flavor and caramel flavor is blended as a fragrance, the beer taste can be enhanced.

  In addition, the acidic beverage of the present invention is filled in a normal packaging container such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, a bottle, It can be provided as a packaged beverage. In this case, for example, when the container can be heat sterilized after being filled in a container such as a metal can, it can be manufactured under the sterilization conditions stipulated in the applicable regulations (the Food Sanitation Law in Japan). 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 can be adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions.

    As mentioned above, although the acidic drink of this invention was demonstrated, also in the suppression method of the sour taste derived from a manno-oligosaccharide, the structure similar to the above is employable.

Regarding the above-described embodiment, the present invention discloses the following acidic beverage and method for suppressing acidity derived from manno-oligosaccharides.
<1>
The following components (A) to (C);
(A) Manno-oligosaccharide 0.4-2 mass%,
(B) Malt extract An acidic beverage containing 0.1 to 4.3% by mass in terms of solid content and (C) carbon dioxide and having a pH of 3 to 4.

  It is a method for suppressing acidity derived from manno-oligosaccharide in an acidic beverage containing manno-oligosaccharide, wherein (A) manno-oligosaccharide is 0.4-2 mass%, and (B) malt extract is 0.1-4. A method for suppressing acidity derived from mannooligosaccharides, comprising 3% by mass and (C) carbon dioxide gas and adjusting the pH to 3 to 4.

<2>
(A) The manno-oligosaccharide is preferably β-1,4-mannooligosaccharide, the acidic beverage according to <1> or the method for suppressing acidity derived from the manno-oligosaccharide according to <2> (hereinafter referred to as “acidic beverage or The “mano-oligosaccharide-derived acidity control method” is referred to as “acidic beverages”).
<3>
(A) The mannooligosaccharide is preferably an acidic beverage according to the above <1> or <2>, wherein the number of units of mannose is preferably 2 to 10, more preferably 2 to 6.
<4>
(A) The acidic beverage or the like according to any one of <1> to <3>, wherein the mannooligosaccharide is preferably obtained from coffee beans or coffee extraction residuals.
<5>
(A) The content of mannooligosaccharide is preferably 1.7% by mass or less, more preferably 1.4% by mass or less, still more preferably 1.1% by mass or less, and preferably 0.5% by mass or more. The acidic beverage according to any one of <1> to <4>, more preferably 0.6% by mass or more, and still more preferably 0.7% by mass or more.
<6>
(A) The content of mannooligosaccharide is preferably 0.5 to 1.7% by mass, more preferably 0.6 to 1.4% by mass, and still more preferably 0.7 to 1.1% by mass. Acidic drinks as described in any one of said <1>-<5>.
<7>
(B) The acidic beverage or the like according to any one of <1> to <6>, wherein the malt extract is preferably any of the following (i) to (iv).
(I) Add warm water to the malt, decompose the starch present in the malt into sugars and decompose proteins into amino acids by the reaction of malt endogenous enzymes (mainly α-amylase, β-amylase, glucoamylase, protease, etc.) After being pressed or extracted.
(Ii) After inactivating the enzyme in the extract obtained from the malt or in the malt before extraction, the starch and protein are selectively decomposed by adding one or more enzymes separately. Or a controlled content of sugar or amino acid.
(Iii) What was obtained by squeezing or extracting without deactivating an enzyme reaction after inactivating the endogenous enzyme of malt.
(Iv) What was obtained by squeezing or extracting without deactivating the endogenous enzyme of the malt and without carrying out the enzyme reaction.

<8>
(B) The acidic beverage according to any one of <1> to <7>, wherein the malt extract is preferably non-fermented.
<9>
(B) The malt extract has a lipid content in the solid content of preferably 0.1% by mass or more, more preferably 0.2% by mass or more, still more preferably 0.3% by mass or more, and still more preferably 0.00%. 4 mass% or more, preferably 0.85 mass% or less, more preferably 0.83 mass% or less, still more preferably 0.81 mass% or less, still more preferably 0.8 mass% or less, and still more preferably. The acidic beverage or the like according to any one of <1> to <8>, which is 0.65% by mass or less, more preferably 0.6% by mass or less.
<10>
(B) The malt extract preferably has a lipid content in the solid content of 0.1 to 0.85 mass%, more preferably 0.2 to 0.83 mass%, and still more preferably 0.3 to 0.00. <1> to 81% by mass, more preferably 0.4 to 0.8% by mass, further preferably 0.4 to 0.65% by mass, and still more preferably 0.4 to 0.6% by mass. <9> Acidic drinks as described in any one.
<11>
The content of (B) malt extract is preferably 0.15% by mass or more, more preferably 0.2% by mass or more, still more preferably 0.3% by mass or more, and further preferably 0.4% in terms of solid content. <1> to <<%, preferably 4% by mass or less, more preferably 3.5% by mass or less, further preferably 3% by mass or less, and further preferably 2.8% by mass or less. 10> The acidic drink according to any one of 10>.
<12>
(B) The content of the malt extract is preferably 0.15 to 4% by mass, more preferably 0.2 to 3.5% by mass, still more preferably 0.3 to 3% by mass, in terms of solid content. The acidic beverage or the like according to any one of <1> to <11>, preferably 0.4 to 2.8% by mass.
<13>
(C) The content of carbon dioxide gas is preferably 1 or more, more preferably 1.5 or more, still more preferably 1.8 or more, preferably 3 or less, more preferably 2.7, in terms of gas volume ratio. The acidic beverage or the like according to any one of <1> to <12>, further preferably 2.5 or less.

<14>
(C) Carbon dioxide gas content is preferably 1 to 3, more preferably 1.5 to 2.7, and still more preferably 1.8 to 2.5, in terms of gas volume ratio. <13> The acidic beverage according to any one of the above.
<15>
The acidic beverage according to any one of <1> to <14>, wherein the acidic beverage is preferably an alcoholic beverage or a non-alcoholic beverage.
<16>
The acidic beverage according to any one of <1> to <15>, wherein the acidic beverage is preferably a beer-taste beverage.
<17>
When the acidic beverage is a non-alcoholic beverage, the alcohol content in the non-alcoholic beverage is preferably less than 1% by mass, more preferably less than 0.7% by mass, still more preferably less than 0.5% by mass, still more preferably. The acidic beverage or the like according to <15> or <16>, which is less than 0.3% by mass, more preferably 0% by mass.
<18>
When the acidic beverage is a non-alcoholic beverage, the alcohol content in the non-alcoholic beverage is an alcohol content that does not correspond to alcoholic beverages stipulated in applicable laws and regulations (the liquor tax law in Japan), <15 > Or <16> acidic beverage or the like.
<19>
When the acidic beverage is an alcoholic beverage, the alcoholic beverage according to <15> or <16> or the like, wherein the alcohol content in the alcoholic beverage is preferably 1% by mass or more.
<20>
<1> to <19>, wherein the pH (20 ° C.) is preferably 3.2 or more, more preferably 3.3 or more, preferably 3.9 or less, more preferably 3.8 or less. Acidic drinks as described in any one of these.
<21>
The acidic beverage according to any one of <1> to <20>, wherein pH (20 ° C.) is preferably 3.2 to 3.9, more preferably 3.3 to 3.8.

<22>
The acidic beverage or the like according to any one of <1> to <21>, which preferably contains a pH adjuster.
<23>
The acidic beverage or the like according to the above <22>, wherein the pH adjuster is preferably one or more selected from organic acids, inorganic acids and salts thereof.
<24>
The pH adjuster is preferably one or more selected from ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, adipic acid and phosphoric acid and their salts. Acidic beverages according to the above <22> or <23>.
<25>
Furthermore, preferably one selected from flavors, vitamins, minerals, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, sweeteners, fruit juice extracts, vegetable extracts, nectar extracts and quality stabilizers. Acidic drinks as described in any one of said <1>-<24> containing 2 or more types.
<26>
The acidic beverage according to any one of <1> to <25>, which is preferably a container-packed acidic beverage.
<27>
The acidic beverage according to the above <26>, wherein the container is preferably a PET bottle, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle.
<28>
The acidic beverage or the like according to any one of <1> to <27>, which is heat-sterilized.
<29>
The mass ratio [(B) / (A)] of (A) mannooligosaccharide and (B) malt extract is preferably 0.1 or more, more preferably 0.15 or more, and still more preferably 0.3. More preferably, it is 0.7 or more, preferably 4.3 or less, more preferably 4 or less, further preferably 3.5 or less, and further preferably 3 or less, <1> to <28>. Acidic drink as described in any one of.
<30>
The mass ratio [(B) / (A)] of (A) mannooligosaccharide and (B) the solid content in the malt extract is preferably 0.1 to 4.3, more preferably 0.15 to 4, more preferably. Is 0.3 to 3.5, more preferably 0.7 to 3, the acidic beverage according to any one of <1> to <29>.

<31>
(A) Manno-oligosaccharide and (B) malt extract, (A) Manno-oligosaccharide and (B) The mass ratio of the solid content in the malt extract [(B) / (A)] is preferably 0.1 or more. Preferably it is 0.15 or more, more preferably 0.3 or more, still more preferably 0.7 or more, preferably 4.3 or less, more preferably 4 or less, still more preferably 3.5 or less, still more preferably The method for suppressing acidity derived from a manno-oligosaccharide according to any one of <1> to <28>, which is blended so as to be 3 or less.
<32>
The mass ratio [(B) / (A)] of (A) mannooligosaccharide and (B) malt extract to (A) mannooligosaccharide and (B) malt extract is preferably 0.1-4. 3, more preferably from 0.15 to 4, more preferably from 0.3 to 3.5, and even more preferably from 0.7 to 3, the above <1> to <28>, <31> The method for suppressing acidity derived from a manno-oligosaccharide according to any one of the above.

1. Analysis of solid content of malt extract 1 g of a sample was accurately weighed in a weighing bottle, dried for 3 hours with an electric constant temperature dryer at 105 ° C. to remove volatile components, and the mass after drying was measured to obtain the solid content.

2. Analysis of Lipid Content of Malt Extract Lipid analysis was quantified at the Japan Food Analysis Center by “Soxhlet extraction method”.
A sample of 100 g was collected, diatomaceous earth was added, dried, ground in a mortar, and packed into a cylindrical filter paper. Next, extraction was performed for 16 hours at room temperature with a diethyl ether solvent. Next, the solvent was distilled off from the extract, the sample after the distillation was dried at 105 ° C. for 1 hour, the mass of the dried lipid was measured, and the content in the sample was calculated.

3. Analysis of carbon dioxide As described in Volume 3-3-1-2 Gas Pressure Inspection of "Latest Soft Drinks (Latest Soft Drinks Editorial Committee, Kohan Co., Ltd., issued on September 30, 2003)" The method of was used. Specifically, it is as follows.
1) Before the measurement, the product was warmed to about 20 ° C. (18-22 ° C.) in a thermostatic bath to make the liquid temperature uniform.
2) Apply the gas volume to the measuring instrument and perform snift (open the snift valve and return the gauge to atmospheric pressure). The air in the headspace was removed by performing a sniffing operation.
3) Next, vigorously vibrate and when the gauge pressure showed a constant value, the value was read, the temperature of the product was measured, and the gas volume was determined from the table (sniff gas volume chart).

4). Analysis of alcohol (ethanol analysis)
The analysis of ethanol was performed according to the gas chromatographic method shown below.
GC-14B (manufactured by Shimadzu Corporation) was used as an analytical instrument. The apparatus configuration of the analytical instrument is as follows.
・ Detector: FID
・ Column: Gaskuropack55, 80-100mesh, φ3.2mm × 3.1mm

The analysis conditions are as follows.
・ Temperature: Sample inlet and detector 250 ℃, column 130 ℃
・ Gas pressure: Helium (carrier gas) 140kPa, hydrogen 60kPa, air 50kPa
・ Injection volume: 2μL

A sample for analysis was prepared by the following procedure.
A sample (5 g) was weighed, and water was added thereto to make a constant volume of 25 mL. The solution was subjected to disk filtration to obtain a sample solution. The prepared sample solution was subjected to gas chromatographic analysis.

5. Sensory evaluation A drinking test was carried out for each acidic beverage. In the beverage test, four specialized panels evaluated the acidity and sourness of each acidic beverage according to the following criteria, and then determined the score by consultation.

Evaluation criteria for “carbonic acid” Score 5: Carbonic acid is very strong 4: Carbonic acid is strong 3: Carbonic acid is slightly strong 2: Carbonic acid is slightly weak 1: Carbonic feeling is weak

Evaluation criteria for “taste” Score 5: Very mild acidity 4: Mild acidity 3: Mild acidity 2: Some acidity 1: Some acidity

Examples 1-11 and Comparative Examples 1-6
The manno-oligosaccharide and malt extract shown in Table 1 were mixed and dissolved in ion-exchanged water to 50 g, and then adjusted to a predetermined pH with a pH adjuster. Next, the total amount was adjusted to 100 g (capacity ratio of carbon dioxide gas: 2.0) with carbonated water having a carbon dioxide capacity ratio of 4.0, which was cooled to 4 ° C., and filled into a screw tube. The analysis results and sensory evaluation results of the obtained container-packed acidic beverage are also shown in Table 1.

  From Table 1, acidic beverages with a rich sense of carbonic acid can be reduced in sourness derived from mannooligosaccharides by blending a certain amount of malt extract into acidic beverages of pH 3-4 containing a certain amount of mannooligosaccharides and carbon dioxide. It became clear that

Claims (9)

The following components (A) to (C);
(A) Manno-oligosaccharide 0.4-2 mass%,
(B) Malt extract 0.1 to 4.3% by mass in terms of solid content, and (C) carbon dioxide gas,
(A) Mass ratio [(B) / (A)] of manno-oligosaccharide and solid content in (B) malt extract is 0.1-3.5,
An acidic beverage having a pH of 3-4. (A) mannooligosaccharides are beta-1,4 mannooligosaccharides, claim 1 Symbol placement of acidic beverages. (A) Manno-oligosaccharide is the acidic drink of Claim 1 or 2 whose unit number of a mannose is 2-10. (A) mannooligosaccharides are obtained from coffee beans or coffee extraction residue, the acid beverage according to any one of claims 1-3. (B) The acidic beverage according to any one of claims 1 to 4 , wherein the malt extract is non-fermented. (B) The malt extract is an acidic beverage according to any one of claims 1 to 5 , wherein the lipid content in the solid content is 0.1 to 0.85 mass%. (C) The acidic drink according to any one of claims 1 to 6 , wherein the content of carbon dioxide gas is 1 to 3 in terms of gas volume ratio. The acidic drink according to any one of claims 1 to 7 , which is a beer-taste drink. A method for suppressing acidity derived from manno-oligosaccharides in acidic beverages containing manno-oligosaccharides,
(A) Manno- oligosaccharides 0 . 4-2% by mass,
(B) 0.1-4.3 wt% malt equi scan solid content conversion, and (C) carbon dioxide,
(A) It mix | blends so that mass ratio [(B) / (A)] with the solid content of (B) malt extract with respect to manno-oligosaccharide may be set to 0.1-3.5, and pH is adjusted to 3-4. The method of suppressing acidity derived from a manno-oligosaccharide.