JP6121041B1 - Acidic beverage - Google Patents
Acidic beverage Download PDFInfo
- Publication number
- JP6121041B1 JP6121041B1 JP2016212656A JP2016212656A JP6121041B1 JP 6121041 B1 JP6121041 B1 JP 6121041B1 JP 2016212656 A JP2016212656 A JP 2016212656A JP 2016212656 A JP2016212656 A JP 2016212656A JP 6121041 B1 JP6121041 B1 JP 6121041B1
- Authority
- JP
- Japan
- Prior art keywords
- mass
- component
- preferable
- acidic
- less
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 230000002378 acidificating effect Effects 0.000 title claims abstract description 87
- 235000013361 beverage Nutrition 0.000 title claims abstract description 76
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 claims abstract description 20
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 claims abstract description 20
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 claims abstract description 20
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000005493 rutin Nutrition 0.000 claims abstract description 20
- 229960004555 rutoside Drugs 0.000 claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 19
- 239000005720 sucrose Substances 0.000 claims abstract description 19
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 15
- 239000003765 sweetening agent Substances 0.000 claims abstract description 15
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 claims abstract 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 6
- 239000004376 Sucralose Substances 0.000 claims description 6
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 6
- 229960004998 acesulfame potassium Drugs 0.000 claims description 6
- 239000000619 acesulfame-K Substances 0.000 claims description 6
- -1 salts hydride ion Chemical class 0.000 claims description 6
- 235000019408 sucralose Nutrition 0.000 claims description 6
- 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 claims description 6
- 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 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 229910001510 metal chloride Inorganic materials 0.000 claims 2
- 244000228451 Stevia rebaudiana Species 0.000 claims 1
- 230000007794 irritation Effects 0.000 abstract description 24
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 abstract description 16
- 229910052751 metal Inorganic materials 0.000 abstract description 6
- 239000002184 metal Substances 0.000 abstract description 6
- 239000000523 sample Substances 0.000 description 37
- 238000004458 analytical method Methods 0.000 description 32
- 238000000034 method Methods 0.000 description 25
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 18
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 17
- 238000005259 measurement Methods 0.000 description 16
- 229920001542 oligosaccharide Polymers 0.000 description 16
- 239000000243 solution Substances 0.000 description 13
- 150000002482 oligosaccharides Chemical class 0.000 description 11
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 10
- 230000001954 sterilising effect Effects 0.000 description 10
- 238000004659 sterilization and disinfection Methods 0.000 description 10
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 239000007789 gas Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000001514 detection method Methods 0.000 description 7
- 238000004128 high performance liquid chromatography Methods 0.000 description 7
- 238000000926 separation method Methods 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 6
- 239000007864 aqueous solution Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 238000011049 filling Methods 0.000 description 6
- 239000012535 impurity Substances 0.000 description 6
- 238000002347 injection Methods 0.000 description 6
- 239000007924 injection Substances 0.000 description 6
- 235000002639 sodium chloride Nutrition 0.000 description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 5
- 238000004587 chromatography analysis Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000008123 high-intensity sweetener Substances 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 239000012488 sample solution Substances 0.000 description 5
- 150000005846 sugar alcohols Chemical class 0.000 description 5
- 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 4
- 241000544066 Stevia Species 0.000 description 4
- 206010043521 Throat irritation Diseases 0.000 description 4
- 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 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 150000001735 carboxylic acids Chemical class 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 235000011187 glycerol Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000011007 phosphoric acid Nutrition 0.000 description 4
- 229920000139 polyethylene terephthalate Polymers 0.000 description 4
- 239000005020 polyethylene terephthalate Substances 0.000 description 4
- SQGYOTSLMSWVJD-UHFFFAOYSA-N silver(1+) nitrate Chemical compound [Ag+].[O-]N(=O)=O SQGYOTSLMSWVJD-UHFFFAOYSA-N 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- JOXIMZWYDAKGHI-UHFFFAOYSA-N toluene-4-sulfonic acid Chemical compound CC1=CC=C(S(O)(=O)=O)C=C1 JOXIMZWYDAKGHI-UHFFFAOYSA-N 0.000 description 4
- 239000003643 water by type Substances 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 108010011485 Aspartame Proteins 0.000 description 3
- 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 3
- 239000002253 acid Substances 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 3
- 239000000605 aspartame Substances 0.000 description 3
- 235000010357 aspartame Nutrition 0.000 description 3
- 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 3
- 229960003438 aspartame Drugs 0.000 description 3
- 150000001805 chlorine compounds Chemical class 0.000 description 3
- 235000015165 citric acid Nutrition 0.000 description 3
- 239000000470 constituent Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 3
- 239000012071 phase Substances 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 239000012086 standard solution Substances 0.000 description 3
- 230000000638 stimulation Effects 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 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
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 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
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical group C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- WYURNTSHIVDZCO-UHFFFAOYSA-N Tetrahydrofuran Chemical compound C1CCOC1 WYURNTSHIVDZCO-UHFFFAOYSA-N 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 238000011088 calibration curve Methods 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- QELUYTUMUWHWMC-UHFFFAOYSA-N edaravone Chemical compound O=C1CC(C)=NN1C1=CC=CC=C1 QELUYTUMUWHWMC-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000002085 irritant Substances 0.000 description 2
- 231100000021 irritant Toxicity 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 150000002739 metals Chemical class 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- YPFDHNVEDLHUCE-UHFFFAOYSA-N propane-1,3-diol Chemical compound OCCCO YPFDHNVEDLHUCE-UHFFFAOYSA-N 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 229910001961 silver nitrate Inorganic materials 0.000 description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 2
- 239000012085 test solution Substances 0.000 description 2
- 239000000892 thaumatin Substances 0.000 description 2
- 235000010436 thaumatin Nutrition 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
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- 238000012371 Aseptic Filling Methods 0.000 description 1
- GUBGYTABKSRVRQ-CUHNMECISA-N D-Cellobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-CUHNMECISA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- WQZGKKKJIJFFOK-IVMDWMLBSA-N D-allopyranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@H](O)[C@@H]1O WQZGKKKJIJFFOK-IVMDWMLBSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 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
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- BJHIKXHVCXFQLS-PUFIMZNGSA-N D-psicose Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)C(=O)CO BJHIKXHVCXFQLS-PUFIMZNGSA-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
- GGLIEWRLXDLBBF-UHFFFAOYSA-N Dulcin Chemical compound CCOC1=CC=C(NC(N)=O)C=C1 GGLIEWRLXDLBBF-UHFFFAOYSA-N 0.000 description 1
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- 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
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
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Abstract
【課題】ルチンを含有するにもかかわらず、喉に残る刺激感が抑制され、且つ酸味のキレの良好な酸性飲料を提供する。【解決手段】次の成分（Ａ）、（Ｂ）及び（Ｃ）；（Ａ）ルチン ０．００００１〜０．００２質量％（Ｂ）一価の金属との塩化物由来の塩化物イオン、及び（Ｃ）甘味料 ショ糖甘味換算濃度で１〜９質量％ を含有し、成分（Ａ）と成分（Ｂ）との質量比［（Ｂ）/（Ａ）］が１〜１０００であり、かつｐＨが２〜５．４である、酸性飲料。【選択図】なしDisclosed is an acidic beverage that suppresses the irritation remaining in the throat despite containing rutin and has good sourness. The following components (A), (B) and (C): (A) rutin 0.00001 to 0.002 mass% (B) chloride ions derived from chloride with a monovalent metal, and (C) Sweetener containing 1 to 9% by mass in terms of sucrose sweetness, the mass ratio [(B) / (A)] of component (A) to component (B) is 1 to 1000, and An acidic beverage having a pH of 2 to 5.4. [Selection figure] None
Description
本発明は、酸性飲料に関する。 The present invention relates to an acidic beverage.
酸性飲料は液性が酸性領域にあり、程よい酸味とさわやかな風味により嗜好性の高い飲料として清涼飲料の分野において市場を拡大している。 Acidic beverages are liquid in the acidic region, and are expanding their market in the field of soft drinks as highly tasteful beverages with moderate acidity and refreshing flavor.
一方、ルチンはフラボノイドの一種であって、クエルセチンの３位の酸素原子にβ−ルチノース（６−Ｏ−α−Ｌ−ラムノシル−Ｄ−β−グルコース）が結合した配糖体であり、血圧降下作用、血流改善作用等の生理活性機能が高いことが知られている。近年、このようなルチンの機能に着目し、ルチンを含有した飲料が提案されている（特許文献１〜３）。また、ルチン及び／又はルチン誘導体が、高甘味度甘味料の甘味の後引きを抑制できることも報告されている（特許文献４）。 On the other hand, rutin is a kind of flavonoid, and is a glycoside in which β-rutinose (6-O-α-L-rhamnosyl-D-β-glucose) is bonded to the oxygen atom at the 3-position of quercetin, which lowers blood pressure. It is known that physiologically active functions such as action and blood flow improving action are high. In recent years, beverages containing rutin have been proposed by focusing on such a function of rutin (Patent Documents 1 to 3). It has also been reported that rutin and / or rutin derivatives can suppress the after-sweetness of high-intensity sweeteners (Patent Document 4).
本発明は、次の成分（Ａ）、（Ｂ）及び（Ｃ）；
（Ａ）ルチン ０．００００１〜０．００２質量％
（Ｂ）塩化物イオン、及び
（Ｃ）甘味料 ショ糖甘味換算濃度で１〜９質量％
を含有し、
成分（Ａ）と成分（Ｂ）との質量比［（Ｂ) /（Ａ) ］が１〜１０００であり、
かつ
ｐＨが２〜５．４である、
酸性飲料を提供するものである。
The present invention comprises the following components (A), (B) and (C);
(A) Rutin 0.00001-0.002 mass%
(B) Chloride ion and (C) Sweetener 1-9% by mass in terms of sucrose sweetness equivalent
Containing
The mass ratio [(B) / (A)] of the component (A) and the component (B) is 1-1000,
And the pH is 2 to 5.4,
An acidic beverage is provided.
本発明者は、ルチン含有飲料について検討を行ったところ、液性が中性領域ではルチンを微量に含有する飲料を飲用したときに味に違和感を生じないが、酸性領域においては、ルチンの含有量が僅かであったとしても、喉にヒリヒリするような刺激感が残り、酸味のキレが悪く、酸性飲料の風味に影響を与えることを見出した。
本発明は、ルチンを含有するにも拘わらず、喉に残る刺激感が抑制され、かつ酸味のキレの良好な酸性飲料に関する。
The present inventor has studied a rutin-containing beverage, and in the neutral region of liquidity, it does not cause a sense of incongruity when drinking a beverage containing a small amount of rutin, but in the acidic region, the inclusion of rutin It was found that even if the amount was small, the tingling irritating feeling remained in the throat, the sourness was poor, and the flavor of the acidic beverage was affected.
The present invention relates to an acidic beverage having a good sourness and an irritation that remains in the throat despite containing rutin.
本発明者は検討した結果、特定量のルチンを含有する酸性飲料において、塩化物イオン及び甘味料を含有させ、ルチンと塩化物イオンとの質量比、ｐＨを特定範囲内に制御することにより、喉に残る刺激感が抑制され、かつ酸味のキレの良好な酸性飲料が得られることを見出した。 As a result of studying the present invention, in an acidic beverage containing a specific amount of rutin, by containing a chloride ion and a sweetener, and controlling the mass ratio of rutin and chloride ion, pH within a specific range, The present inventors have found that an acidic beverage having a good sourness can be obtained while suppressing the irritation remaining in the throat.
本発明によれば、ルチンを含有するにも拘わらず、喉に残る刺激感が抑制され、かつ酸味のキレの良好な酸性飲料を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, although it contains rutin, the irritation | stimulation feeling which remains in a throat is suppressed, and an acidic drink with a good sour taste can be provided.
本発明の酸性飲料は、成分（Ａ）としてルチンを含有する。
本発明の酸性飲料中の成分（Ａ）の含有量は０．００００１〜０．００２質量％であるが、生理効果発現の観点から、０．００００５質量％以上が好ましく、０．００００７質量％以上がより好ましく、０．０００１質量％以上が更に好ましく、０．０００３質量％以上が殊更に好ましく、また酸味のキレ改善の観点から、０．００１８質量％以下が好ましく、０．００１５質量％以下がより好ましく、０．００１２質量％以下が更に好ましく、０．０００８質量％以下が殊更に好ましい。成分（Ａ）の含有量の範囲としては、本発明の酸性飲料中に、好ましくは０．００００５〜０．００１８質量％であり、より好ましくは０．００００７〜０．００１５質量％であり、更に好ましくは０．０００１〜０．００１２質量％であり、殊更に好ましくは０．０００３〜０．０００８質量％である。なお、成分（Ａ）の含有量は、通常知られているルチンの分析法のうち測定試料の状況に適した分析法により測定することができる。具体的には、後掲の実施例に記載の液体クロマトグラフィーで分析することが可能である。なお、測定の際には装置の検出域に適合させるため、試料を凍結乾燥したり、装置の分離能に適合させるため試料中の夾雑物を除去したりする等、必要に応じて適宜処理を施してもよい。
The acidic beverage of the present invention contains rutin as the component (A).
Although content of the component (A) in the acidic drink of this invention is 0.00001-0.002 mass%, from a viewpoint of a physiological effect expression, 0.00005 mass% or more is preferable, and 0.00007 mass% or more. Is more preferable, 0.0001% by mass or more is further preferable, 0.0003% by mass or more is particularly preferable, and from the viewpoint of improving the sourness of the sourness, 0.0018% by mass or less is preferable, and 0.0015% by mass or less is preferable. More preferred is 0.0012% by mass or less, and further more preferred is 0.0008% by mass or less. As a range of content of a component (A), in the acidic drink of this invention, Preferably it is 0.00005-0.0018 mass%, More preferably, it is 0.00007-0.0015 mass%, Furthermore, Preferably it is 0.0001-0.0012 mass%, Most preferably, it is 0.0003-0.0008 mass%. In addition, content of a component (A) can be measured with the analysis method suitable for the condition of the measurement sample among the analysis methods of the rutin normally known. Specifically, it can be analyzed by liquid chromatography described in the Examples below. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.
また、本発明の酸性飲料は、喉に残る刺激感を抑制し、かつ酸味のキレを改善するために、成分（Ｂ）として塩化物イオンを含有する。なお、成分（Ｂ）は、本発明の酸性飲料中に塩化物の形態で配合することができる。塩化物としては、本発明の酸性飲料中にて塩化物イオンに解離するものであればよく、例えば、塩化ナトリウム、塩化カリウム等の一価の金属との塩化物や、塩化マグネシウム等の二価の金属との塩化物が挙げられ、これらのうち少なくとも１種を含有することができる。中でも、より一層の酸味のキレ改善の観点から、一価の金属との塩化物が好ましい。 In addition, the acidic beverage of the present invention contains chloride ions as component (B) in order to suppress the irritation remaining in the throat and improve the sourness of the sourness. In addition, a component (B) can be mix | blended with the form of a chloride in the acidic drink of this invention. The chloride may be any one that dissociates into chloride ions in the acidic beverage of the present invention. For example, chloride with a monovalent metal such as sodium chloride or potassium chloride, or divalent such as magnesium chloride. And chlorides of these metals can be mentioned, and at least one of them can be contained. Of these, chlorides with monovalent metals are preferred from the viewpoint of further improving sourness sharpness.
本発明の酸性飲料中の成分（Ｂ）の含有量は、酸味のキレ改善の観点から、０．０００５質量％以上が好ましく、０．００１質量％以上がより好ましく、０．０１質量％以上が更に好ましく、０．０３質量％以上がより更に好ましく、０．０８質量％以上が殊更に好ましく、そして０．４質量％以下が好ましく、０．３５質量％以下がより好ましく、０．３質量％以下が更に好ましく、０．２５質量％以下が殊更に好ましく、０．２４質量％以下が殊更に好ましい。成分（Ｂ）の含有量の範囲としては、本発明の酸性飲料中に、好ましくは０．０００５〜０．４質量％であり、より好ましくは０．００１〜０．３５質量％であり、更に好ましくは０．０１〜０．３質量％であり、殊更に好ましくは０．０３〜０．２５質量％であり、殊更に好ましくは０．０８〜０．２４質量％である。なお、成分（Ｂ）の含有量は、添加された塩化物由来の塩化物イオンの量のみならず、その他配合成分に由来する量も含む。また、成分（Ｂ）の含有量は、通常知られている塩化物イオンの分析法のうち測定試料の状況に適した分析法により測定することができる。具体的には、後掲の実施例に記載の硝酸銀滴定法のみならず、イオンクロマトグラフ法やイオン電極法でも分析することが可能である。なお、測定の際には装置の検出域に適合させるため、試料を凍結乾燥したり、装置の分離能に適合させるため試料中の夾雑物を除去したりする等、必要に応じて適宜処理を施してもよい。 The content of the component (B) in the acidic beverage of the present invention is preferably 0.0005% by mass or more, more preferably 0.001% by mass or more, and 0.01% by mass or more from the viewpoint of improving sourness sharpness. More preferably, 0.03% by mass or more is still more preferable, 0.08% by mass or more is particularly preferable, 0.4% by mass or less is preferable, 0.35% by mass or less is more preferable, and 0.3% by mass. The following is more preferable, 0.25% by mass or less is particularly preferable, and 0.24% by mass or less is particularly preferable. As a range of content of a component (B), in the acidic drink of this invention, Preferably it is 0.0005-0.4 mass%, More preferably, it is 0.001-0.35 mass%, Furthermore, Preferably it is 0.01-0.3 mass%, More preferably, it is 0.03-0.25 mass%, More preferably, it is 0.08-0.24 mass%. In addition, content of a component (B) contains not only the quantity of the chloride ion derived from the added chloride but the quantity derived from another compounding component. Further, the content of the component (B) can be measured by an analysis method suitable for the state of the measurement sample among the conventionally known methods for analyzing chloride ions. Specifically, the analysis can be performed not only by the silver nitrate titration method described in Examples below, but also by the ion chromatography method or the ion electrode method. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.
また、本発明の酸性飲料中の成分（Ａ）と、成分（Ｂ）との質量比 [（Ｂ）／（Ａ）］は１〜１０００であるが、より一層の酸味のキレ改善の観点から、２以上が好ましく、４以上がより好ましく、６以上が更に好ましく、８以上が殊更に好ましく、２０以上が殊更に好ましく、６０以上が殊更に好ましく、９０以上が殊更に好ましく、そして５００以下が好ましく、４００以下がより好ましく、３５０以下が更に好ましく、３００以下が殊更に好ましい。かかる質量比[（Ｂ）／（Ａ）］の範囲としては、本発明の酸性飲料中に、好ましくは２〜５００であり、より好ましくは４〜４００であり、更に好ましくは６〜３５０であり、殊更に好ましくは８〜３００であり、殊更に好ましくは２０〜３００であり、殊更に好ましくは６０〜３００であり、殊更に好ましくは９０〜３００である。 Moreover, although the mass ratio [(B) / (A)] of the component (A) and the component (B) in the acidic beverage of the present invention is 1-1000, from the viewpoint of further improving the sourness sharpness. 2 or more, preferably 4 or more, more preferably 6 or more, still more preferably 8 or more, still more preferably 20 or more, still more preferably 60 or more, still more preferably 90 or more, and 500 or less. Preferably, it is 400 or less, more preferably 350 or less, and even more preferably 300 or less. The range of the mass ratio [(B) / (A)] is preferably 2 to 500, more preferably 4 to 400, and still more preferably 6 to 350 in the acidic beverage of the present invention. Particularly preferred is 8 to 300, even more preferred is 20 to 300, even more preferred is 60 to 300, and even more preferred is 90 to 300.
本発明の酸性飲料は、成分（Ｃ）として甘味料を含有する。成分（Ｃ）を含有することにより、成分（Ｂ）と相まって、酸性飲料における成分（Ａ）由来の喉に残る刺激感を抑制し、かつ酸味のキレを改善することができる。
（Ｃ）甘味料としては、例えば、糖質系甘味料、高甘味度甘味料等が挙げられる。ここで本明細書において「高甘味度甘味料」とは、ショ糖と比べて十倍から千倍の甘味を有し、微量の添加で飲食品に甘味を付与することができる人工又は天然の甘味料を意味する。
糖質系甘味料としては、例えば、果糖、ブドウ糖、タガトース、アラビノース、Ｄ−プシコース、Ｄ−アロース等の単糖；乳糖、トレハロース、麦芽糖、ショ糖、セロビオース等の二糖；エリスリトール、キシリトール、マルチトール、ソルビトール、マンニトール、マルチトール、還元パラチノース、ラクチトール、還元デンプン糖化物等の糖アルコールが挙げられる。また、高甘味度甘味料としては、例えば、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（レバウディオサイド、ステビオサイド）、ソーマチン、サッカリン、サッカリンナトリウム、甘草、羅漢果、ネオテーム、マビンリン、ブラゼイン、モネリン、グリチルリチン、アリテーム、チクロ、ズルチン、ネオヘスペリジン等が挙げられる。成分（Ｃ）は、１種又は２種以上を使用することができる。中でも、成分（Ｃ）としては、喉に残る刺激感を抑制し、かつ酸味のキレを改善する観点から、（Ｃ１）高甘味度甘味料を含有することが好ましい。高甘味度甘味料としては、スクラロース、アセスルファムカリウム、アスパルテーム、ステビア及びソーマチンから選ばれる１種又は２種以上が好ましく、更にスクラロース、アセスルファムカリウム及びステビアから選ばれる１種又は２種以上が喉に残る刺激感を抑制し、かつ酸味のキレを改善する観点から好ましく、殊更に好ましくはスクラロース及びアセスルファムカリウムから選択される少なくとも１種である。
The acidic beverage of the present invention contains a sweetener as component (C). By containing the component (C), in combination with the component (B), the irritation remaining in the throat derived from the component (A) in the acidic beverage can be suppressed, and the sourness of the sourness can be improved.
Examples of (C) sweeteners include saccharide-based sweeteners and high-intensity sweeteners. As used herein, the term “high-intensity sweetener” refers to an artificial or natural sweetener that has a sweetness that is 10 to 1000 times that of sucrose and that can add sweetness to foods and drinks with a small amount of addition. Means sweetener.
Examples of sugar-based sweeteners include monosaccharides such as fructose, glucose, tagatose, arabinose, D-psicose, and D-allose; disaccharides such as lactose, trehalose, maltose, sucrose, and cellobiose; erythritol, xylitol, multi Examples include sugar alcohols such as tall, sorbitol, mannitol, maltitol, reduced palatinose, lactitol, and reduced starch saccharified product. Examples of the high-intensity sweetener include sucralose, acesulfame potassium, aspartame, stevia (rebaudioside, stevioside), thaumatin, saccharin, saccharin sodium, licorice, arahanka, neotame, mabinlin, brazein, monelin, glycyrrhizin, and aritime. , Tichro, dulcin, neohesperidin and the like. A component (C) can use 1 type (s) or 2 or more types. Especially, as a component (C), it is preferable to contain (C1) high sweetness degree sweetener from a viewpoint which suppresses the irritation | stimulation which remains in a throat and improves the sharpness of sourness. As the high-intensity sweetener, one or more selected from sucralose, acesulfame potassium, aspartame, stevia and thaumatin are preferable, and one or more selected from sucralose, acesulfame potassium and stevia remain in the throat. It is preferable from the viewpoint of suppressing irritation and improving the sharpness of sourness, and more preferably at least one selected from sucralose and acesulfame potassium.
本発明の酸性飲料中の成分（Ｃ１）の含有量は、喉に残る刺激感を抑制し、かつ酸味のキレを改善する観点から、０．０００１質量％以上が好ましく、０．０００５質量％以上がより好ましく、０．００１質量％以上が更に好ましく、０．００５質量％以上が殊更に好ましく、そして５質量％以下が好ましく、１質量％以下がより好ましく、０．１質量％以下が更に好ましく、０．０５質量％以下が殊更に好ましい。かかる成分（Ｃ１）の含有量の範囲としては、本発明の酸性飲料中に、好ましくは０．０００１〜５質量％であり、より好ましくは０．０００５〜１質量％であり、更に好ましくは０．００１〜０．１質量％であり、殊更に好ましくは０．００５〜０．０５質量％である。なお、成分（Ｃ１）の含有量は、通常知られている高甘味度甘味料の分析法のうち測定試料の状況に適した分析法により測定することができる。例えば、下記の方法で分析することが可能である。なお、測定の際には装置の検出域に適合させるため、試料を凍結乾燥したり、装置の分離能に適合させるため試料中の夾雑物を除去したりする等、必要に応じて適宜処理を施してもよい。
（１）スクラロース
試料を水又はエタノールで中和後、超音波抽出を行い、抽出液を固相抽出カラム（例えば、Ｂｏｎｄ Ｅｌｕｔ Ｃ１８（アジレント・テクノロジー株式会社））に通液後、メタノールで洗浄する。得られた洗浄液を濃縮、乾固し、水を加えて定容する。得られた試料をサンプリングしてＨＰＬＣにて測定する。この際、検出器はＲＩにて行うのが好ましい。
（２）アセスルファムカリウム
試料を０．０１ｍｏｌ／Ｌリン酸二水素アンモニウム及びメタノールの混液（容量比１：１）で溶解抽出後、遠心分離する。その後、メンブランフィルターで濾過後、定容する。得られた試料をサンプリングしてＨＰＬＣにて測定する。この際、検出器はＲＩにて行うのが好ましい。
（３）ソーマチン
試料中の共存タンパク質を除去する前処理をした後、高速液体クロマトグラフィー分析、ＭＳスペクトルで分析することができる。また、モノクロナール抗体法やポリクロナール抗体法により分析することもできる。
（４）ステビア
レバウシドＡは、アセトニトリル−水混合液によって抽出した後、ＮＨ2カラムを用いたＨＰＬＣにより分析することができる。
（５）アスパルテーム
メタノール溶媒を用い、高速液体クロマトグラフィーで分析することができる。検出器はＵＶ（２１０ｎｍ）を用いるのが望ましい。
The content of the component (C1) in the acidic beverage of the present invention is preferably 0.0001% by mass or more, preferably 0.0005% by mass or more, from the viewpoint of suppressing irritation remaining in the throat and improving sourness. Is more preferably 0.001% by mass or more, more preferably 0.005% by mass or more, further preferably 5% by mass or less, more preferably 1% by mass or less, still more preferably 0.1% by mass or less. 0.05 mass% or less is particularly preferable. As a range of content of this component (C1), in the acidic drink of this invention, Preferably it is 0.0001-5 mass%, More preferably, it is 0.0005-1 mass%, More preferably, it is 0. 0.001 to 0.1% by mass, particularly preferably 0.005 to 0.05% by mass. In addition, content of a component (C1) can be measured with the analysis method suitable for the condition of the measurement sample among the analysis methods of the normally known high sweetness degree sweetener. For example, it is possible to analyze by the following method. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.
(1) Sucralose After neutralizing a sample with water or ethanol, ultrasonic extraction is performed, and the extract is passed through a solid-phase extraction column (for example, Bond Elut C18 (Agilent Technology Co., Ltd.)) and then washed with methanol. . The obtained washing liquid is concentrated and dried, and water is added to make a constant volume. The obtained sample is sampled and measured by HPLC. At this time, the detector is preferably performed by RI.
(2) Acesulfame potassium A sample is dissolved and extracted with a mixed solution of 0.01 mol / L ammonium dihydrogen phosphate and methanol (volume ratio 1: 1), and then centrifuged. Then, after filtration with a membrane filter, the volume is constant. The obtained sample is sampled and measured by HPLC. At this time, the detector is preferably performed by RI.
(3) Saumatine After the pretreatment for removing the coexisting protein in the sample, it can be analyzed by high performance liquid chromatography analysis and MS spectrum. Moreover, it can also analyze by the monoclonal antibody method or the polyclonal antibody method.
(4) Stevia Revivaldo A can be analyzed by HPLC using an NH 2 column after extraction with an acetonitrile-water mixture.
(5) Aspartame Analysis can be performed by high performance liquid chromatography using a methanol solvent. It is desirable to use UV (210 nm) as the detector.
また、本発明の酸性飲料中の成分（Ａ）と成分（Ｃ１）との質量比[（Ｃ１）／（Ａ）]は、より一層の喉に残る刺激感の抑制、及び酸味のキレ改善の観点から、１以上が好ましく、５以上がより好ましく、１０以上が更に好ましく、２０以上が殊更に好ましく、そして１００以下が好ましく、７０以下がより好ましく、５０以下が更に好ましく、４０以下が殊更に好ましい。かかる質量比[（Ｃ１）／（Ａ）］の範囲としては、本発明の酸性飲料中に、好ましくは１〜１００であり、より好ましくは５〜７０であり、更に好ましくは１０〜５０であり、殊更に好ましくは２０〜４０である。 Moreover, the mass ratio [(C1) / (A)] of the component (A) and the component (C1) in the acidic beverage of the present invention further suppresses the irritation remaining in the throat and improves the sharpness of the acidity. From the viewpoint, 1 or more is preferable, 5 or more is more preferable, 10 or more is more preferable, 20 or more is more preferable, 100 or less is preferable, 70 or less is more preferable, 50 or less is further preferable, and 40 or less is particularly further. preferable. The range of the mass ratio [(C1) / (A)] is preferably 1 to 100, more preferably 5 to 70, and still more preferably 10 to 50 in the acidic beverage of the present invention. More preferably, it is 20-40.
本発明の酸性飲料中の成分（Ｂ）と成分（Ｃ１）との質量比[（Ｃ１）／（Ｂ）]は、より一層の喉に残る刺激感の抑制、及び酸味のキレ改善の観点から、０．００１以上が好ましく、０．００５以上がより好ましく、０．０１以上が更に好ましく、０．０５以上が殊更に好ましく、そして５以下が好ましく、４以下がより好ましく、３以下が更に好ましく、１以下が殊更に好ましい。かかる質量比[（Ｃ１）／（Ｂ）］の範囲としては、本発明の酸性飲料中に、好ましくは０．００１〜５であり、より好ましくは０．００５〜４であり、更に好ましくは０．０１〜３であり、殊更に好ましくは０．０５〜１である。 The mass ratio [(C1) / (B)] of the component (B) and the component (C1) in the acidic beverage of the present invention is from the viewpoint of further suppressing irritation remaining in the throat and improving sourness sharpness. 0.001 or more is preferable, 0.005 or more is more preferable, 0.01 or more is further preferable, 0.05 or more is particularly preferable, 5 or less is preferable, 4 or less is more preferable, and 3 or less is more preferable. 1 or less is even more preferable. The range of the mass ratio [(C1) / (B)] is preferably 0.001 to 5, more preferably 0.005 to 4, and still more preferably 0 in the acidic beverage of the present invention. 0.01 to 3 and particularly preferably 0.05 to 1.
本発明の酸性飲料中の成分（Ｃ）の含有量は、ショ糖甘味換算濃度により規定される。本明細書において「ショ糖甘味換算濃度」とは、本発明の酸性飲料における成分（Ｃ）濃度と同じ濃度の成分（Ｃ）水溶液の甘味をショ糖濃度に換算した値をいう。具体的には、下記の表１に示す数式のｘに、本発明の酸性飲料中の成分（Ｃ）濃度（質量％）を当て嵌めることにより、成分（Ｃ）のショ糖甘味換算濃度ｙを算出することができる。なお、表１に示す数式は、所定濃度のショ糖水溶液の甘味と同等の甘さを有する成分（Ｃ）の濃度を決定し、その操作を繰り返して、得られたショ糖濃度と成分（Ｃ）の濃度との測定値から最小二乗法により求めたものである。なお、表１に記載のない甘味料についても同様の操作により最小二乗法により数式を求め、被験甘味料のショ糖甘味換算濃度を算出することができる。 Content of the component (C) in the acidic drink of this invention is prescribed | regulated by the sucrose sweetness conversion density | concentration. In this specification, the “sucrose sweetness equivalent concentration” refers to a value obtained by converting the sweetness of the component (C) aqueous solution having the same concentration as the component (C) concentration in the acidic beverage of the present invention into the sucrose concentration. Specifically, by applying the component (C) concentration (mass%) in the acidic beverage of the present invention to x in the formula shown in Table 1 below, the sucrose sweetness equivalent concentration y of the component (C) is obtained. Can be calculated. In addition, the numerical formula shown in Table 1 determines the density | concentration of the component (C) which has sweetness equivalent to the sweetness of the sucrose aqueous solution of predetermined concentration, repeats the operation, and obtained sucrose density | concentration and component (C ) Was determined by the least squares method from the measured value with the concentration. For sweeteners not listed in Table 1, sucrose sweetness equivalent concentrations of the test sweetener can be calculated by calculating mathematical formulas by the least square method by the same operation.
成分（Ｃ）を２種以上含有する場合、成分（Ｃ）のショ糖甘味換算濃度は、使用する各甘味料のショ糖甘味換算濃度の総和として求めることができる。
本発明の酸性飲料中の成分（Ｃ）のショ糖甘味換算濃度による含有量は１〜９質量％であるが、喉に残る刺激感を抑制し、かつ酸味のキレを改善する観点から、２質量％以上が好ましく、３質量％以上がより好ましく、そして、８．５質量％以下が好ましく、８質量％以下がより好ましい。かかるショ糖甘味換算濃度の範囲としては、本発明の酸性飲料中に、好ましくは２〜８．５質量％であり、より好ましくは３〜８質量％である。
When 2 or more types of components (C) are contained, the sucrose sweetness equivalent concentration of component (C) can be determined as the sum of the sucrose sweetness equivalent concentrations of each sweetener used.
The content of the component (C) in the acidic beverage of the present invention based on the sucrose sweetness converted concentration is 1 to 9% by mass, but from the viewpoint of suppressing the irritation remaining in the throat and improving the sourness of the acidity. % By mass or more is preferable, 3% by mass or more is more preferable, 8.5% by mass or less is preferable, and 8% by mass or less is more preferable. The range of the sucrose sweetness converted concentration is preferably 2 to 8.5% by mass, more preferably 3 to 8% by mass in the acidic beverage of the present invention.
更に、本発明の酸性飲料は、喉に残る刺激感をより一層抑制し、かつ酸味のキレを増強するために、成分（Ｄ）として多価アルコールを含有してもよい。成分（Ｄ）としては、例えば、グリセリン、プロピレングリコール等を挙げることができる。中でも、グリセリンが好ましい。 Furthermore, the acidic beverage of the present invention may contain a polyhydric alcohol as the component (D) in order to further suppress the irritating feeling remaining in the throat and enhance the sourness. Examples of the component (D) include glycerin and propylene glycol. Among these, glycerin is preferable.
本発明の酸性飲料中の成分（Ｄ）の含有量は、嗜好性に応じて適宜選択することが可能であるが、喉に残る刺激感を抑制し、かつ酸味のキレを改善する観点から、０．０００１質量％以上が好ましく、０．０００５質量％以上がより好ましく、０．００２質量％以上が更に好ましく、０．００４質量％以上が殊更に好ましく、０．００６質量％以上が殊更に好ましく、０．００９質量％以上が殊更に好ましく、０．０８質量％以上が殊更に好ましく、そして１質量％以下が好ましく、０．８質量％以下がより好ましく、０．６質量％以下が更に好ましく、０．４質量％以下が殊更に好ましく、０．２質量％以下が殊更に好ましい。成分（Ｄ）の含有量の範囲としては、本発明の酸性飲料中に、好ましくは０．０００１〜１質量％であり、より好ましくは０．０００５〜０．８質量％であり、更に好ましくは０．００２〜０．６質量％であり、殊更に好ましくは０．００４〜０．４質量％であり、殊更に好ましくは０．００６〜０．２質量％であり、殊更に好ましくは０．００９〜０．２質量％であり、殊更に好ましくは０．０８〜０．２質量％である。なお、成分（Ｄ）の含有量は、通常知られている多価アルコールの分析法のうち測定試料の状況に適した分析法により測定することができる。具体的には、後掲の実施例に記載のガスクロマトグラフで分析することが可能である。なお、測定の際には装置の検出域に適合させるため、試料を凍結乾燥したり、装置の分離能に適合させるため試料中の夾雑物を除去したりする等、必要に応じて適宜処理を施してもよい。 The content of the component (D) in the acidic beverage of the present invention can be appropriately selected according to palatability, but from the viewpoint of suppressing the irritation remaining in the throat and improving the sourness of the acidity, 0.0001% by mass or more is preferable, 0.0005% by mass or more is more preferable, 0.002% by mass or more is further preferable, 0.004% by mass or more is particularly preferable, and 0.006% by mass or more is particularly preferable. 0.009% by mass or more is more preferable, 0.08% by mass or more is particularly preferable, 1% by mass or less is preferable, 0.8% by mass or less is more preferable, and 0.6% by mass or less is more preferable. 0.4% by mass or less is more preferable, and 0.2% by mass or less is particularly preferable. As a range of content of a component (D), in the acidic drink of this invention, Preferably it is 0.0001-1 mass%, More preferably, it is 0.0005-0.8 mass%, More preferably It is 0.002 to 0.6% by mass, particularly preferably 0.004 to 0.4% by mass, still more preferably 0.006 to 0.2% by mass, and still more preferably 0.000. 009 to 0.2% by mass, particularly preferably 0.08 to 0.2% by mass. In addition, content of a component (D) can be measured with the analysis method suitable for the condition of the measurement sample among the analysis methods of the polyhydric alcohol generally known. Specifically, it is possible to analyze by a gas chromatograph described in the examples below. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.
本発明の酸性飲料中の成分（Ａ）と成分（Ｄ）との質量比[（Ｄ）／（Ａ）]は、喉に残る刺激感を抑制し、かつ酸味のキレを改善する観点から、１以上が好ましく、２以上がより好ましく、４以上が更に好ましく、６以上が殊更に好ましく、１０以上が殊更に好ましく、６０以上が殊更に好ましく、そして１５０以下が好ましく、１４０以下がより好ましく、１３０以下が更に好ましく、１２０以下が殊更に好ましい。かかる質量比[（Ｄ）／（Ａ）］の範囲としては、本発明の酸性飲料中に、好ましくは１〜１５０であり、より好ましくは２〜１４０であり、更に好ましくは４〜１３０であり、殊更に好ましくは６〜１２０であり、殊更に好ましくは１０〜１２０であり、殊更に好ましくは６０〜１２０である。 The mass ratio [(D) / (A)] of the component (A) and the component (D) in the acidic beverage of the present invention is from the viewpoint of suppressing the irritation remaining in the throat and improving the sourness of the acidity. 1 or more, preferably 2 or more, more preferably 4 or more, still more preferably 6 or more, still more preferably 10 or more, still more preferably 60 or more, and preferably 150 or less, more preferably 140 or less, 130 or less is more preferable, and 120 or less is particularly preferable. The range of the mass ratio [(D) / (A)] is preferably 1 to 150, more preferably 2 to 140, and further preferably 4 to 130 in the acidic beverage of the present invention. More preferably, it is 6-120, Most preferably, it is 10-120, Most preferably, it is 60-120.
また、本発明の酸性飲料中の成分（Ｂ）と成分（Ｄ）との質量比[（Ｄ）／（Ｂ）]は、喉に残る刺激感を抑制し、かつ酸味のキレを改善する観点から、０．０１以上が好ましく、０．１以上がより好ましく、０．４以上が更に好ましく、０．８以上が殊更に好ましく、１．２以上が殊更に好ましく、１．５以上が殊更に好ましく、１２以上が殊更に好ましく、そして５０以下が好ましく、４５以下がより好ましく、４０以下が更に好ましく、３５以下が殊更に好ましく、３０以下が殊更に好ましい。かかる質量比[（Ｄ）／（Ｂ）］の範囲としては、本発明の酸性飲料中に、好ましくは０．０１〜５０であり、より好ましくは０．１〜４５であり、更に好ましくは０．４〜４０であり、殊更に好ましくは０．８〜３５であり、殊更に好ましくは１．２〜３０であり、殊更に好ましくは１．５〜３０であり、殊更に好ましくは１２〜３０である。 In addition, the mass ratio [(D) / (B)] of the component (B) and the component (D) in the acidic beverage of the present invention is a viewpoint that suppresses irritation remaining in the throat and improves sourness. Therefore, 0.01 or more is preferred, 0.1 or more is more preferred, 0.4 or more is more preferred, 0.8 or more is particularly preferred, 1.2 or more is particularly preferred, and 1.5 or more is especially preferred. Preferably, it is 12 or more, particularly preferably 50 or less, more preferably 45 or less, still more preferably 40 or less, still more preferably 35 or less, and still more preferably 30 or less. The range of the mass ratio [(D) / (B)] is preferably 0.01 to 50, more preferably 0.1 to 45, and still more preferably 0 in the acidic beverage of the present invention. 4 to 40, particularly preferably 0.8 to 35, particularly preferably 1.2 to 30, particularly preferably 1.5 to 30, and even more preferably 12 to 30. It is.
更に、本発明の酸性飲料は、喉に残る刺激感をより一層抑制し、かつ酸味のキレを増強するために、成分（Ｅ）としてオリゴ糖を含有することができる。ここで本明細書において「オリゴ糖」とは、３個以上の単糖がグリコシド結合によって結合した糖類、すなわち糖鎖数が３以上の糖類である。オリゴ糖としては、鎖状オリゴ糖が好ましい。ここで本明細書において「鎖状オリゴ糖」とは、単位構成糖が直鎖状及び／又は分岐鎖状に結合したオリゴ糖をいい、単位構成糖が環状に結合した環状オリゴ糖を包含しない概念である。鎖状オリゴ糖としては、本発明の効果を享受しやすい点で、直鎖オリゴ糖が好ましい。単位構成糖としては、例えば、グルコース、フルクトース、キシロース、ガラクトース、マンノースが挙げられ、中でも、グルコースが好ましい。単位構成糖の結合方式としては、α−１，４結合及びα−１，６結合から選択される１種又は２種が好ましい。このような鎖状オリゴ糖として、例えば、マルトオリゴ糖、フラクトオリゴ糖、ガラクトオリゴ糖、マンナンオリゴ糖、アラビノオリゴ糖等が挙げられ、中でも、本発明の効果を享受しやすい点で、マルトオリゴ糖が好ましい。 Furthermore, the acidic beverage of the present invention can contain an oligosaccharide as the component (E) in order to further suppress the irritation remaining in the throat and enhance the sourness. As used herein, the term “oligosaccharide” refers to a saccharide in which 3 or more monosaccharides are linked by a glycosidic bond, that is, a saccharide having 3 or more sugar chains. As the oligosaccharide, a chain oligosaccharide is preferable. As used herein, the term “chain oligosaccharide” refers to an oligosaccharide in which the unit constituent sugars are linked in a linear and / or branched chain, and does not include a cyclic oligosaccharide in which the unit constituent sugars are bound cyclically. It is a concept. As the chain oligosaccharide, a linear oligosaccharide is preferable in that the effect of the present invention can be easily obtained. Examples of the unit saccharide include glucose, fructose, xylose, galactose, and mannose. Among them, glucose is preferable. As the method of binding the unit constituent sugars, one or two types selected from α-1,4 bonds and α-1,6 bonds are preferable. Examples of such chain oligosaccharides include malto-oligosaccharides, fructo-oligosaccharides, galacto-oligosaccharides, mannan-oligosaccharides, arabino-oligosaccharides, etc. Among them, malto-oligosaccharides are preferable because the effects of the present invention can be easily enjoyed.
マルトオリゴ糖は、グルコースがα−１，４−グルコシド結合により直鎖状に結合したオリゴ糖である。市販品としては、例えば、フジオリゴ♯４５０、フジオリゴ♯４５０Ｐ、フジオリゴＧ６７（商品名、日本食品化工株式会社製）等を挙げることができる。 Malto-oligosaccharides are oligosaccharides in which glucose is linearly bonded by α-1,4-glucoside bonds. Examples of commercially available products include Fuji Oligo # 450, Fuji Oligo # 450P, Fuji Oligo G67 (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) and the like.
本発明の酸性飲料中の成分（Ｅ）の含有量は、喉に残る刺激感を抑制し、かつ酸味のキレを改善する観点から、０．００１質量％以上が好ましく、０．００５質量％以上がより好ましく、０．０１質量％以上が更に好ましく、そして１質量％以下が好ましく、０．５質量％以下がより好ましく０．１質量％以下が更に好ましい。成分（Ｅ）の含有量の範囲としては、本発明の酸性飲料中に、好ましくは０．００１〜１質量％であり、より好ましくは０．００５〜０．５質量％であり、更に好ましくは０．０１〜０．１質量％である。なお、成分（Ｅ）の含有量は、通常知られている多価アルコールの分析法のうち測定試料の状況に適した分析法により測定することができる。具体的には、後掲の実施例に記載の高速液体クロマトグラフィー質量分析法で分析することが可能である。なお、測定の際には装置の検出域に適合させるため、試料を凍結乾燥したり、装置の分離能に適合させるため試料中の夾雑物を除去したりする等、必要に応じて適宜処理を施してもよい。 The content of the component (E) in the acidic beverage of the present invention is preferably 0.001% by mass or more, preferably 0.005% by mass or more, from the viewpoint of suppressing irritation remaining in the throat and improving the sharpness of the sourness. Is more preferable, 0.01 mass% or more is further preferable, 1 mass% or less is preferable, 0.5 mass% or less is more preferable, and 0.1 mass% or less is still more preferable. As a range of content of a component (E), in the acidic drink of this invention, Preferably it is 0.001-1 mass%, More preferably, it is 0.005-0.5 mass%, More preferably 0.01 to 0.1% by mass. In addition, content of a component (E) can be measured with the analysis method suitable for the condition of the measurement sample among the analysis methods of the polyhydric alcohol generally known. Specifically, it can be analyzed by high performance liquid chromatography / mass spectrometry described in Examples below. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.
また、本発明の酸性飲料中の成分（Ａ）と成分（Ｅ）との質量比[（Ｅ）／（Ａ）]は、喉に残る刺激感を抑制し、かつ酸味のキレを改善する観点から、１以上が好ましく、１０以上がより好ましく、５０以上が更に好ましく、そして２００以下が好ましく、１５０以下がより好ましく、１００以下が更に好ましい。かかる質量比[（Ｅ）／（Ａ）］の範囲としては、本発明の酸性飲料中に、好ましくは１〜２００であり、より好ましくは１０〜１５０であり、更に好ましくは５０〜１００である。 In addition, the mass ratio [(E) / (A)] of the component (A) and the component (E) in the acidic beverage of the present invention is a viewpoint that suppresses irritation remaining in the throat and improves sourness. Therefore, 1 or more is preferable, 10 or more is more preferable, 50 or more is more preferable, 200 or less is preferable, 150 or less is more preferable, and 100 or less is still more preferable. The range of the mass ratio [(E) / (A)] is preferably 1 to 200, more preferably 10 to 150, and still more preferably 50 to 100 in the acidic beverage of the present invention. .
また、本発明の酸性飲料中の成分（Ｂ）と成分（Ｅ）との質量比[（Ｅ）／（Ｂ）]は、喉に残る刺激感を抑制し、かつ酸味のキレを改善する観点から、１以上が好ましく、５以上がより好ましく、１０以上が更に好ましく、そして１００以下が好ましく、５０以下がより好ましく、２０以下が更に好ましい。かかる質量比[（Ｅ）／（Ｂ）］の範囲としては、本発明の酸性飲料中に、好ましくは１〜１００であり、より好ましくは５〜５０であり、更に好ましくは１０〜２０である。 Moreover, mass ratio [(E) / (B)] of the component (B) and the component (E) in the acidic beverage of the present invention is a viewpoint that suppresses the irritation remaining in the throat and improves the sourness of the acidity. Therefore, 1 or more is preferable, 5 or more is more preferable, 10 or more is more preferable, 100 or less is preferable, 50 or less is more preferable, and 20 or less is still more preferable. The range of the mass ratio [(E) / (B)] is preferably 1 to 100, more preferably 5 to 50, and further preferably 10 to 20 in the acidic beverage of the present invention. .
また、本発明の酸性飲料中の成分（Ａ）と、成分（Ｄ）及び成分（Ｅ）の総和との質量比[[(Ｄ)＋(Ｅ)]／（Ａ）]は、喉に残る刺激感を抑制し、かつ酸味のキレを改善する観点から、１以上が好ましく、１０以上がより好ましく、５０以上が更に好ましく、そして２００以下が好ましく、１５０以下がより好ましく、１００以下が更に好ましい。かかる質量比[[（Ｄ）+（Ｅ）]／（Ａ）］の範囲としては、本発明の酸性飲料中に、好ましくは１〜２００であり、より好ましくは１０〜１５０であり、更に好ましくは５０〜１００である。 Moreover, the mass ratio [[(D) + (E)] / (A)] of the component (A) in the acidic beverage of the present invention and the sum of the component (D) and the component (E) remains in the throat. From the viewpoint of suppressing the feeling of irritation and improving the sourness, 1 or more is preferable, 10 or more is more preferable, 50 or more is more preferable, 200 or less is preferable, 150 or less is more preferable, and 100 or less is more preferable. . The range of the mass ratio [[(D) + (E)] / (A)] is preferably 1 to 200, more preferably 10 to 150, still more preferably in the acidic beverage of the present invention. Is 50-100.
また、本発明の酸性飲料中の成分（Ｂ）と、成分（Ｄ）及び成分（Ｅ）の総和との質量比[[(Ｄ）＋(Ｅ)]／（Ｂ）]は、喉に残る刺激感を抑制し、かつ酸味のキレを改善する観点から、１以上が好ましく、５以上がより好ましく、１０以上が更に好ましく、そして１００以下が好ましく、５０以下がより好ましく、２０以下が更に好ましい。かかる質量比[[(Ｄ）＋(Ｅ)]／（Ｂ）］の範囲としては、本発明の酸性飲料中に、好ましくは１〜１００であり、より好ましくは５〜５０であり、更に好ましくは１０〜２０である。 Moreover, the mass ratio [[(D) + (E)] / (B)] of the component (B) in the acidic beverage of the present invention and the sum of the component (D) and the component (E) remains in the throat. From the viewpoint of suppressing irritation and improving sourness, 1 or more is preferable, 5 or more is more preferable, 10 or more is more preferable, 100 or less is preferable, 50 or less is more preferable, and 20 or less is more preferable. . The range of the mass ratio [[(D) + (E)] / (B)] is preferably 1 to 100, more preferably 5 to 50, even more preferably in the acidic beverage of the present invention. Is 10-20.
更に、本発明の酸性飲料は、ｐＨ調整、風味の観点から、成分（Ｆ）として酸味料を含有することができる。成分（Ｆ）としては飲食品の分野において通常酸味料として使用されているものであれば特に限定されないが、アスコルビン酸、クエン酸、グルコン酸、コハク酸、乳酸、フマル酸、酒石酸、乳酸、リンゴ酸、リン酸及びそれらの塩から選ばれる１種又は２種以上が好ましく、アスコルビン酸、クエン酸、リンゴ酸、リン酸及びそれらの塩から選ばれる１種又は２種以上がより好ましく、アスコルビン酸、リン酸、クエン酸及びそれらの塩から選ばれる１種又は２種以上が更に好ましい。
塩としては、ナトリウム、カリウム等のアルカリ金属塩、アンモニウム塩等が挙げられる。
Furthermore, the acidic drink of this invention can contain a sour agent as a component (F) from a viewpoint of pH adjustment and flavor. Although it will not specifically limit as a component (F) if it is normally used as a sour agent in the field | area of food-drinks, Ascorbic acid, a citric acid, gluconic acid, succinic acid, lactic acid, fumaric acid, tartaric acid, lactic acid, apple One or more selected from acids, phosphoric acids and salts thereof are preferred, and one or more selected from ascorbic acid, citric acid, malic acid, phosphoric acid and salts thereof are more preferred, and ascorbic acid 1 type, or 2 or more types chosen from phosphoric acid, a citric acid, and those salts are still more preferable.
Examples of the salt include alkali metal salts such as sodium and potassium, ammonium salts and the like.
本発明の酸性飲料中の成分（Ｆ）の含有量は、風味の観点から、０．００１質量％以上が好ましく、０．００５質量％以上がより好ましく、０．０１質量％以上が更に好ましく、０．０５質量％以上が殊更に好ましく、そして１質量％以下が好ましく、０．９質量％以下がより好ましく、０．７質量％以下が更に好ましく、０．５質量％以下が殊更に好ましい。かかる成分（Ｆ）の含有量の範囲としては、本発明の酸性飲料中に、好ましくは０．００１〜１質量％であり、より好ましくは０．００５〜０．９質量％であり、更に好ましくは０．０１〜０．７質量％であり、殊更に好ましくは０．０５〜０．５質量％である。なお、成分（Ｆ）が塩の形態である場合、成分（Ｆ）の含有量はその遊離酸量に換算した値とする。なお、成分（Ｆ）の含有量は、通常知られているカルボン酸の分析法のうち測定試料の状況に適した分析法により測定することができる。具体的には、後掲の実施例に記載の高速液体クロマトグラフ分析法で分析することが可能である。なお、測定の際には装置の検出域に適合させるため、試料を凍結乾燥したり、装置の分離能に適合させるため試料中の夾雑物を除去したりする等、必要に応じて適宜処理を施してもよい。 From the viewpoint of flavor, the content of the component (F) in the acidic beverage of the present invention is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, and further preferably 0.01% by mass or more. 0.05% by mass or more is particularly preferable, 1% by mass or less is preferable, 0.9% by mass or less is more preferable, 0.7% by mass or less is further preferable, and 0.5% by mass or less is particularly preferable. As a range of content of this component (F), in the acidic drink of this invention, Preferably it is 0.001-1 mass%, More preferably, it is 0.005-0.9 mass%, More preferably Is 0.01 to 0.7% by mass, and more preferably 0.05 to 0.5% by mass. In addition, when a component (F) is a salt form, let content of a component (F) be the value converted into the amount of free acids. In addition, content of a component (F) can be measured with the analysis method suitable for the condition of the measurement sample among the analysis methods of carboxylic acid generally known. Specifically, it can be analyzed by a high performance liquid chromatographic analysis method described in the examples described later. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.
本発明の酸性飲料のｐＨ（２０℃）は２〜５．４であるが、酸味のキレ改善の観点から、２．５以上が好ましく、３以上がより好ましく、３．２以上が更に好ましく、そして５以下が好ましく、４．５以下がより好ましく、４以下が更に好ましい。かかるｐＨの範囲としては、本発明の酸性飲料中に、好ましくは２．５〜５であり、より好ましくは３〜４．５であり、更に好ましくは３．２〜４である。なお、ｐＨは、酸性飲料約１００ｍＬを３００ｍＬのビーカーに量り取り、２０℃に温度調整をして測定するものとする。 The acidic beverage of the present invention has a pH (20 ° C.) of 2 to 5.4, preferably 2.5 or more, more preferably 3 or more, and still more preferably 3.2 or more, from the viewpoint of improving sourness sharpness. And 5 or less is preferable, 4.5 or less is more preferable, and 4 or less is still more preferable. The pH range is preferably 2.5 to 5, more preferably 3 to 4.5, and still more preferably 3.2 to 4 in the acidic beverage of the present invention. The pH is measured by weighing about 100 mL of acidic beverage into a 300 mL beaker and adjusting the temperature to 20 ° C.
本発明の酸性飲料は、所望により香料、果汁、植物エキス、炭酸ガス、ビタミン、ミネラル、エステル、色素、乳化剤、保存料、調味料、品質安定剤等の添加剤を１種又は２種以上含有することができる。なお、添加剤の含有量は、本発明の目的を損なわない範囲内で適宜設定することができる。 The acidic beverage of the present invention contains one or more additives such as flavors, fruit juices, plant extracts, carbon dioxide, vitamins, minerals, esters, pigments, emulsifiers, preservatives, seasonings, and quality stabilizers as desired. can do. In addition, content of an additive can be suitably set within the range which does not impair the objective of this invention.
本発明の酸性飲料は、非アルコール飲料でも、アルコール飲料でもよいが、喉に残る刺激感を抑制し、かつ酸味のキレを改善する観点から、非アルコール飲料が好ましい。非アルコール飲料とは、エタノールが１質量％未満の飲料を意味し、例えば、炭酸飲料、果汁ジュース、野菜ジュース、スポーツ飲料、アイソトニック飲料、エンハンスドウォーター、ボトルドウォーター、ニアウォーター、コーヒー飲料、茶飲料、ビアテイスト飲料、栄養ドリンク剤、美容ドリンク剤等を挙げることができる。アルコール飲料としては、例えば、ビール、ワイン、清酒、梅酒、発泡酒、ウィスキー、ブランデー、焼酎、ラム、ジン、リキュール類等を挙げることができる。 The acidic beverage of the present invention may be a non-alcoholic beverage or an alcoholic beverage, but a non-alcoholic beverage is preferable from the viewpoint of suppressing the irritation remaining in the throat and improving the sourness of the acidity. Non-alcoholic beverages mean beverages with less than 1% by weight of ethanol, such as carbonated beverages, fruit juices, vegetable juices, sports beverages, isotonic beverages, enhanced water, bottled water, near water, coffee beverages, tea beverages. , Beer-taste beverages, nutritional drinks, beauty drinks, and the like. Examples of alcoholic beverages include beer, wine, sake, plum wine, happoshu, whiskey, brandy, shochu, rum, gin, and liqueurs.
本発明の酸性飲料は適宜の方法により製造することができるが、例えば、特定量の成分（Ａ）と、成分（Ｂ）と、成分（Ｃ）と、所望により他の成分を配合し、成分（Ａ）と成分（Ｂ）との質量比［（Ｂ) /（Ａ) ］、甘味度及びｐＨを特定範囲内に調整することにより製造することができる。 The acidic beverage of the present invention can be produced by an appropriate method. For example, a specific amount of the component (A), the component (B), the component (C), and other components may be blended as desired. It can manufacture by adjusting mass ratio [(B) / (A)], sweetness degree, and pH of (A) and a component (B) in a specific range.
本発明の酸性飲料は、ポリエチレンテレフタレートを主成分とする成形容器（いわゆるＰＥＴボトル）、金属缶、瓶等の通常の包装容器に充填し容器詰酸性飲料として提供することができる。 The acidic beverage of the present invention can be provided as a packaged acidic beverage by filling a normal packaging container such as a molded container (so-called PET bottle), a metal can, or a bottle containing polyethylene terephthalate as a main component.
本発明の酸性飲料は、加熱殺菌されていてもよく、加熱殺菌方法としては、適用されるべき法規（日本にあっては食品衛生法）に定められた条件に適合するものであれば特に限定されるものではない。例えば、レトルト殺菌法、高温短時間殺菌法（ＨＴＳＴ法）、超高温殺菌法（ＵＨＴ法）、充填後殺菌法（パストリゼーション）等を挙げることができる。
また、加熱殺菌法を適宜選択することも可能であり、例えば、金属缶、瓶のように、飲料を容器に充填後、容器ごと加熱殺菌（例えば６０〜１４０℃、１〜６０分）できる場合にあってはレトルト殺菌や充填後殺菌法（パストリゼーション）を採用することができる。充填後殺菌法（パストリゼーション）の場合、例えば６５℃で１〜６０分間、好ましくは６５℃で５〜３０分間、更に好ましくは６５℃で１０〜２０分間で加熱殺菌することができる。
また、ＰＥＴボトルのようにレトルト殺菌できないものについては、飲料をあらかじめ上記と同等の殺菌条件（例えば６５〜１４０℃で０．１秒〜３０分間、好ましくは７０〜１２５℃で１秒〜２５分間、更に好ましくは７５〜１２０℃で１０秒〜２０分間）で加熱殺菌し、無菌環境下で殺菌処理した容器に充填するアセプティック充填や、ホットパック充填等を採用することができる。
The acidic beverage of the present invention may be heat sterilized, and the heat sterilization method is particularly limited as long as it conforms to the conditions stipulated in applicable regulations (the Food Sanitation Law in Japan). Is not to be done. Examples thereof include a retort sterilization method, a high temperature short time sterilization method (HTST method), an ultra high temperature sterilization method (UHT method), and a post-filling sterilization method (pastration).
It is also possible to select a heat sterilization method as appropriate. For example, after filling a container with a beverage, such as a metal can or a bottle, the container can be heat sterilized (eg, 60 to 140 ° C., 1 to 60 minutes). In that case, retort sterilization or post-filling sterilization (pasting) can be employed. In the case of pasteurization after filling, for example, the pasteurization can be performed by heat sterilization at 65 ° C. for 1 to 60 minutes, preferably at 65 ° C. for 5 to 30 minutes, and more preferably at 65 ° C. for 10 to 20 minutes.
Moreover, about what cannot retort sterilize like a PET bottle, a drink is previously sterilized equivalent to the above (for example, 65-140 degreeC for 0.1 second-30 minutes, Preferably it is 70-125 degreeC for 1 second-25 minutes. More preferably, aseptic filling, hot-pack filling, or the like that is sterilized by heating at 75 to 120 ° C. for 10 seconds to 20 minutes and filled in a sterilized container in an aseptic environment can be employed.
１．ルチンの分析
試料溶液をフィルター（０．４５μｍ）で濾過し、高速液体クロマトグラフ（型式Ｗａｔｅｒｓ２６９５、ＷＡＴＥＲＳ製）を用い、カラム（Ｓｈｉｍｐａｃｈ ＶＰ ＯＤＳ、１５０×４．６ｍｍＩ．Ｄ．）を装着し、カラム温度４０℃でグラディエント法により行った。移動相Ａ液はリン酸を０．０５質量％含有する蒸留水溶液、Ｂ液はメタノール溶液とし、流速は１ｍＬ／分、試料注入量は１０μＬ、ＵＶ検出器波長は３６８ｎｍの条件で行った。なお、グラディエントの条件は、以下のとおりである。
1. Analysis of rutin The sample solution was filtered through a filter (0.45 μm), a high-performance liquid chromatograph (model Waters 2695, manufactured by WATERS) was used, and a column (Shimpach VP ODS, 150 × 4.6 mm ID) was attached. The gradient method was used at a temperature of 40 ° C. The mobile phase A solution was a distilled aqueous solution containing 0.05% by mass of phosphoric acid, the B solution was a methanol solution, the flow rate was 1 mL / min, the sample injection amount was 10 μL, and the UV detector wavelength was 368 nm. The gradient conditions are as follows.
濃度勾配条件
時間（分） Ａ液濃度（体積％） Ｂ液濃度（体積％）
０ ９５％ ５％
２０ ８０％ ２０％
４０ ３０％ ７０％
４１ ０％ １００％
４６ ０％ １００％
４７ ９５％ ５％
６０ ９５％ ５％
Concentration gradient condition Time (min) A solution concentration (volume%) B solution concentration (volume%)
0 95% 5%
20 80% 20%
40 30% 70%
4 10% 100%
460% 100%
47 95% 5%
60 95% 5%
２．塩化物イオンの分析
試料５ｇに０．０１ｍｏｌ/Ｌの塩酸１ｇを添加した後、イオン交換水で５０ｇまでメスアップして測定試料とし、硝酸銀滴定法（上水試験法-2001 VI-2 4.3）に準じた方法で分析を行った。試料中の塩化物イオンの定量値は、塩酸のみを添加したブランク測定との差分から算出した。
2. Analysis of chloride ion After adding 1 g of 0.01 mol / L hydrochloric acid to 5 g of sample, make up to 50 g with ion-exchanged water to make a measurement sample, and then use silver nitrate titration method (Water test method- 2001 VI-2 4.3) The analysis was performed according to the method described above. The quantitative value of chloride ion in the sample was calculated from the difference from the blank measurement to which only hydrochloric acid was added.
３．酸味料の分析
（１）カルボン酸の分析
試料１０ｇに５％過塩酸５ｍＬを加え、水で５０ｍＬに定容する。これを必要に応じて各種カルボン酸の検量線の範囲内に入るように水で希釈したものを試験溶液とする。試験溶液を高速液体クロマトグラフに注入し、電気伝導度を測定し、各種カルボン酸を検量線より算出する。
・分離カラム：Shim-pack SCR-102H(島津製作所製)
・移動相 ：５ｍｍｏｌ／Ｌ ｐ−トルエンスルホン酸
・検出試薬：５ｍｍｏｌ／Ｌ ｐ−トルエンスルホン酸、
１００μｍｏｌ／Ｌ ＥＤＴＡ、
２０ｍｍｏｌ／Ｌ Ｂｉｓ−Ｔｒｉｓ緩衝液
・注入量：１０μＬ
・流量 ：０．８ｍＬ／分
・電気伝導度検出器：ＣＤＤ−１０ＡＶＰ（島津製作所製）
・温度 ：４０℃
3. Analysis of acidulant (1) Analysis of carboxylic acid 5 mL of 5% perhydrochloric acid is added to 10 g of a sample, and the volume is adjusted to 50 mL with water. A solution diluted with water so as to fall within the calibration curve of various carboxylic acids as necessary is used as a test solution. The test solution is injected into a high performance liquid chromatograph, the electric conductivity is measured, and various carboxylic acids are calculated from a calibration curve.
-Separation column: Shim-pack SCR-102H (manufactured by Shimadzu Corporation)
Mobile phase: 5 mmol / L p-toluenesulfonic acid Detection reagent: 5 mmol / L p-toluenesulfonic acid,
100 μmol / L EDTA,
20 mmol / L Bis-Tris buffer / injection volume: 10 μL
-Flow rate: 0.8 mL / min-Electrical conductivity detector: CDD-10AVP (manufactured by Shimadzu Corporation)
・ Temperature: 40 ℃
４．多価アルコールの分析
（１）プロピレングリコールの分析
プロピレングリコールの分析は、次に示すガスクロマトグラフ法にしたがって行う。分析機器は、ＧＣ−１７Ａ（島津製作所社製）を使用する。分析機器の装置構成は次の通りである。
・検出器 ：ＦＩＤ
・カラム ：ＤＢ−ＷＡＸ、φ０．２５ｍｍ×３０ｍ、膜厚０．２５μｍ（J&W Scientific社製）
4). Analysis of polyhydric alcohol (1) Analysis of propylene glycol Analysis of propylene glycol is performed according to the gas chromatographic method shown below. As an analytical instrument, GC-17A (manufactured by Shimadzu Corporation) is used. The apparatus configuration of the analytical instrument is as follows.
・ Detector: FID
Column: DB-WAX, φ0.25 mm × 30 m, film thickness 0.25 μm (manufactured by J & W Scientific)
分析条件は次の通りである。
・温度 ：試料注入口及び検出機２５０℃
・ガス圧力：ヘリウム（キャリアガス）１５０ｋＰａ
・注入量 ：１μＬ
・注入方法：スプリットレス
The analysis conditions are as follows.
-Temperature: Sample inlet and detector 250 ° C
・ Gas pressure: Helium (carrier gas) 150kPa
・ Injection volume: 1μL
・ Injection method: Splitless
以下の手順にて分析用試料を調製する。
検体５ｇを量りとり、これにテトラヒドロフランを加えて２５ｍＬに定容する。その溶液をディスクろ過し、試料溶液とする。調製した試料溶液をガスクロマトグラフ分析に供する。
A sample for analysis is prepared by the following procedure.
Weigh 5 g of the sample, add tetrahydrofuran to this and make up to a volume of 25 mL. The solution is subjected to disk filtration to obtain a sample solution. The prepared sample solution is subjected to gas chromatographic analysis.
（２）グリセリンの分析
グリセリンの分析は、次に示すガスクロマトグラフ法にしたがって行う。分析機器は、ＧＣ−１４Ａ（島津製作所社製）を使用する。分析機器の装置構成は次の通りである。
・検出器 ：ＦＩＤ
・カラム ：Chromosorb 101、ガラス管φ３ｍｍ×１ｍ
(2) Analysis of glycerol The analysis of glycerol is performed according to the gas chromatographic method shown below. GC-14A (manufactured by Shimadzu Corporation) is used as an analytical instrument. The apparatus configuration of the analytical instrument is as follows.
・ Detector: FID
・ Column: Chromosorb 101, glass tube φ3mm × 1m
分析条件は次の通りである。
・温度 ：試料注入口及び検出機２５０℃、カラム１９０℃
・ガス流量：窒素５０ｍＬ／ｍｉｎ
・ガス圧力：水素 ０．６ｋｇ/ｃｍ2、空気 ０．５ｋｇ/ｃｍ2
・注入量 ：２μＬ
The analysis conditions are as follows.
-Temperature: Sample inlet and detector 250 ° C, column 190 ° C
・ Gas flow rate: Nitrogen 50mL / min
・ Gas pressure: Hydrogen 0.6kg / cm 2 , Air 0.5kg / cm 2
・ Injection volume: 2μL
以下の手順にて分析用試料を調製する。
検体５ｇを量りとり、これに内標準（トリメチレングリコール）２０ｍｇとメタノールを加えて１０ｍＬに定容する。それを試料溶液として、ガスクロマトグラフ分析に供する。
A sample for analysis is prepared by the following procedure.
A sample (5 g) is weighed, and 20 mg of internal standard (trimethylene glycol) and methanol are added thereto to make a constant volume of 10 mL. The sample solution is used for gas chromatographic analysis.
５．オリゴ糖の分析
試料、及び各濃度の標準溶液１．５ｍＬに１Ｎ−ＮａＯＨ水溶液を２５０μＬと０．５Ｍの１−フェニル−３−メチル−５−ピラゾロン（ＰＭＰ）メタノール溶液を５００μＬ加え、７０℃で３０分加熱する。得られた溶液に対し、１Ｎ−ＨＣｌ水溶液を２５０μＬにて中和し、５ｍＬのクロロホルムを加え分配し、水層を測定試料とした。上記操作により得られた測定試料について、高速液体クロマトグラフィー質量分析を用い、下記条件にて測定する。
5). Analysis of oligosaccharide To 1.5 mL of the sample solution and standard solution of each concentration, 250 μL of 1N-NaOH aqueous solution and 500 μL of 0.5 M 1-phenyl-3-methyl-5-pyrazolone (PMP) methanol solution were added, and 70 ° C. Heat for 30 minutes. The obtained solution was neutralized with 250 μL of 1N HCl aqueous solution, 5 mL of chloroform was added and distributed, and the aqueous layer was used as a measurement sample. About the measurement sample obtained by the said operation, it measures on condition of the following using high performance liquid chromatography mass spectrometry.
分析条件
・HPLC装置：型式ACQUITY UPLC、Waters製
・MS装置 ：型式SYNAPT G2-S HDMS型、Waters製
・イオン化：ESI
・質量範囲：m/z 100-2500
・カラム ：型式Unison UK-C18 UP(2.0×100mm,3μm)、インタクト社製
・移動相 ：Ｃ液：ギ酸０．０５％水溶液、Ｄ液：アセトニトリル(％Ｄ=15→90)
・流量 ：0.6mL/min
・注入量 ：1μL
Analytical conditions / HPLC equipment: Model ACQUITY UPLC, Waters / MS equipment: Model SYNAPT G2-S HDMS, Waters / ionization: ESI
・ Mass range: m / z 100-2500
・ Column: Model Unison UK-C18 UP (2.0 × 100 mm, 3 μm), manufactured by Intact ・ Mobile phase: C solution: 0.05% formic acid aqueous solution, D solution: acetonitrile (% D = 15 → 90)
・ Flow rate: 0.6mL / min
・ Injection volume: 1μL
６．甘味度の測定方法
ショ糖の甘味度を基準として、官能評価によって甘味度を測定した。具体的には、１％のショ糖溶液の甘さを１として、１〜１０％まで１％ずつ等間隔に濃度を変えたショ糖溶液で尺度をつくり、これらを標準溶液とした。この標準溶液の甘味と比較することでサンプルの甘味度を測定した。
6). Method for Measuring Sweetness The sweetness was measured by sensory evaluation based on the sweetness of sucrose. Specifically, taking the sweetness of a 1% sucrose solution as 1, the scale was made with a sucrose solution whose concentration was changed at regular intervals of 1% from 1 to 10%, and these were used as standard solutions. The sweetness of the sample was measured by comparing with the sweetness of this standard solution.
７．ｐＨの測定
ｐＨメータ（ＨＯＲＩＢＡ コンパクトｐＨメータ、堀場製作所製）を用いて、２０℃に温度調整をして測定した。
7). Measurement of pH Using a pH meter (HORIBA compact pH meter, manufactured by HORIBA, Ltd.), the temperature was adjusted to 20 ° C. and measured.
８．官能評価
各容器詰酸性飲料の「喉に残る刺激感」、「酸味のキレ」について、専門パネル４名が下記の基準に基づいて評価し、その後評点の平均値を求めた。
8). Sensory evaluation About the "feeling of irritation remaining in the throat" and "sour taste" of each acidic beverage packed in containers, four professional panels evaluated based on the following criteria, and then the average score was obtained.
１）喉に残る刺激感
実施例４の容器詰酸性飲料の「喉に残る刺激感」を評点１とし、比較例１の容器詰酸性飲料の「喉に残る刺激感」を評点５として、下記の５段階で評価を行った。
評点１：喉に刺激感がなく問題ない
２：喉に刺激感が僅かにあるが問題ない
３：喉に刺激感がややあるが問題ない
４：喉に刺激感がある
５：喉に刺激感が強い
1) Irritant feeling remaining in the throat The “irritating feeling remaining in the throat” of the container-packed acidic beverage of Example 4 was rated 1, and the “irritant feeling remaining in the throat” of the container-packed acidic beverage of Comparative Example 1 was rated 5. Evaluation was performed in five stages.
Score 1: No irritating throat, no problem 2: Slight throat irritation, no problem 3: Slight throat irritation, no problem 4: throat irritation 5: throat irritation Is strong
２）酸味のキレ
実施例４の容器詰酸性飲料の「酸味のキレ」を評点１とし、比較例１の容器詰酸性飲料の「酸味のキレ」を評点５として、下記の５段階で評価を行った。
評点１：酸味のキレがよい
２：酸味のキレがややよい
３：酸味のキレが僅かに良い
４：酸味のキレがやや悪い
５：酸味のキレが悪い
2) The sourness of the sourness The sourness of the containerized acidic beverage of Example 4 was rated 1 and the sourness of the soured acidic beverage of Comparative Example 1 was rated 5 and was evaluated in the following 5 stages. went.
Score 1: Sour sharpness is good 2: Sour sharpness is slightly good 3: Sour sharpness is slightly good 4: Sour sharpness is slightly bad 5: Sour sharpness is bad
実施例１〜７及び比較例１〜２
表２に示す各成分を配合して飲料を調製した後、容量２００ｍＬのＰＥＴボトルに充填し加熱殺菌した（ポストミックス方式）。殺菌条件は、６５℃、２０分で行った。得られた容器詰酸性飲料の分析結果及び評価結果を表２に併せて示す。
Examples 1-7 and Comparative Examples 1-2
After blending each component shown in Table 2 to prepare a beverage, it was filled into a 200 mL PET bottle and sterilized by heating (post-mix method). Sterilization conditions were performed at 65 ° C. for 20 minutes. The analysis result and evaluation result of the obtained container-packed acidic beverage are also shown in Table 2.
実施例８〜１６
表３に示す各成分を配合したこと以外は、実施例１と同様の操作により容器詰酸性飲料を調製した。得られた容器詰酸性飲料の分析結果及び評価結果を、実施例１の結果とともに表３に示す。
Examples 8-16
A container-packed acidic beverage was prepared in the same manner as in Example 1 except that each component shown in Table 3 was blended. The analysis results and evaluation results of the obtained container-packed acidic beverage are shown in Table 3 together with the results of Example 1.
実施例１７〜２１及び比較例３
表４に示す各成分を配合したこと以外は、実施例１と同様の操作により容器詰酸性飲料を調製した。得られた容器詰酸性飲料の分析結果及び評価結果を、比較例１の結果とともに表４に示す。
Examples 17 to 21 and Comparative Example 3
A container-packed acidic beverage was prepared by the same operation as in Example 1 except that the components shown in Table 4 were blended. The analysis results and evaluation results of the obtained container-packed acidic beverage are shown in Table 4 together with the results of Comparative Example 1.
表２〜４の実施例及び比較例の結果から、特定量のルチンを含有する酸性飲料において、塩化物イオン及び甘味料を含有させ、ルチンと塩化物イオンとの質量比、甘味度及びｐＨを特定範囲内に制御することにより、喉に残る刺激感が抑制され、かつ酸味のキレの良好な酸性飲料が得られることが分かる。 From the results of Examples and Comparative Examples in Tables 2 to 4, in an acidic beverage containing a specific amount of rutin, chloride ions and sweeteners are contained, and the mass ratio, sweetness and pH of rutin and chloride ions are determined. It turns out that the irritation | stimulation which remain | survives in a throat is suppressed by controlling within a specific range, and an acidic drink with a favorable sour taste is obtained.
Claims (9)
（Ａ）ルチン ０．００００１〜０．００２質量％
（Ｂ）塩化物イオン、及び
（Ｃ）甘味料 ショ糖甘味換算濃度で１〜９質量％
を含有し、
成分（Ａ）と成分（Ｂ）との質量比［（Ｂ）/（Ａ）］が１〜１０００であり、かつ
ｐＨが２〜５．４である、一価の金属の塩化物が配合されてなる酸性飲料。 The following components (A), (B) and (C);
(A) Rutin 0.00001-0.002 mass%
(B) salts hydride ion, and (C) a sweetener sucrose sweetness concentration in terms of 1 to 9 wt%
Containing
A monovalent metal chloride having a mass ratio [(B) / (A)] of component (A) to component (B) of 1 to 1000 and a pH of 2 to 5.4 is blended. An acidic beverage.
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