JP6153633B2 - soda drink - Google Patents

Description

  The present invention relates to a method for enhancing carbonic acid stimulation of a carbonated beverage, and a carbonated beverage produced by the method.

  The main feature of carbonated beverages is the refreshing feeling obtained by stimulation of carbonation in the oral cavity. For this reason, in carbonated drinks, having sufficient carbonic acid stimulation is very important from the viewpoint of palatability. Carbon dioxide stimulation mainly depends on the amount and temperature of carbon dioxide contained, and the lower the temperature and the higher the content of carbon dioxide, the stronger the carbon dioxide stimulation is felt (for example, see Non-patent Document 1). . In particular, beer-taste beverages such as beer and sparkling liquor usually contain 0.38 to 0.5% carbon dioxide, but if the carbon dioxide content is low, it becomes monotonous and tasteless, and the carbon dioxide content increases. By doing so, a tingling feeling is obtained, and a sufficient refreshing feeling is obtained by drinking (for example, see Non-Patent Document 2 etc.).

  Carbon dioxide stimulation can be enhanced by increasing the carbon dioxide pressure of the carbonated beverage. However, in order to produce carbonated beverages with higher carbon dioxide pressure than conventional products, tanks with higher pressure resistance must be used during production, and cans and bottles with higher pressure resistance are filled. It is necessary to change the filling equipment. Furthermore, when using the same equipment as that of a normal gas pressure product, it is necessary to change the equipment at the time of manufacture, so that there is a problem that a reduction in filling efficiency is expected and the cost is greatly increased.

Green, Chemical Sense, 1992, Vol. 17, No. 4, pp. 435-450. Langstaff, 1 other, Journal of the Institute of Brewing, 1993, 99, pages 31-37.

  An object of this invention is to provide the method of enhancing the carbonic acid irritation | stimulation of a carbonated beverage, without raising a carbon dioxide gas pressure.

  As a result of diligent research to solve the above problems, the present inventors have found that by adding hydroxy acid esters to a carbonated beverage, the carbon dioxide stimulation can be improved without increasing the carbon dioxide pressure, and the present invention is Completed.

That is, the present invention
(1) 5 to 40 ppm of hydroxy acid esters , wherein the hydroxy acid esters are at least one selected from the group consisting of triethyl citrate, tributyl citrate, diethyl tartrate, and dibutyl malate, low-alcohol beer der carbonated beverage which is characterized in Rukoto,
( 2 ) Furthermore, the carbonated drink of said (1) containing 50 ppm of citric acid,
( 3 ) The carbonated beverage according to (1) or (2) , which is an alcoholic beverage,
( 4 ) The carbonated beverage according to (1) or (2) , which is a non-alcoholic beverage ,
Is to provide.

  By the method for enhancing the carbonic acid stimulation of the carbonated beverage of the present invention, the carbonic acid stimulation of the carbonated beverage can be enhanced without increasing the carbon dioxide pressure. For this reason, by the said method, the carbonated beverage which has a stronger carbonic acid irritation | stimulation can be manufactured, without changing the existing manufacturing equipment significantly.

In Example 1, it is the figure which showed the evaluation result of the carbonic acid stimulation intensity | strength of beer 1. FIG. In Example 1, it is the figure which showed the evaluation result of the carbonic acid stimulation intensity | strength of beer 2. In FIG. In Example 1, it is the figure which showed the evaluation result of the carbonic acid stimulation intensity | strength of a new genre. In Example 1, it is the figure which showed the evaluation result of the carbonic acid stimulation intensity | strength of non-alcohol beer. In Example 2, it is the figure which showed the evaluation result of the carbonic acid stimulation intensity | strength of a new genre. In Example 2, it is the figure which showed the evaluation result of the carbonic acid stimulation intensity | strength of non-alcohol beer. In Example 3, it is the figure which showed the evaluation result of the carbonic acid stimulation intensity | strength of each carbonated beverage. In Example 4, it is the figure which showed the evaluation result of the carbonic acid stimulation intensity | strength of each carbonated beverage. In Example 5, it is the figure which showed the evaluation result of the carbonic acid stimulation intensity | strength of cola. In Example 5, it is the figure which showed the evaluation result of the carbonic acid stimulation intensity | strength of a cider.

  The method for enhancing carbonic acid stimulation of the carbonated beverage of the present invention (hereinafter, the carbonic acid stimulation enhancing method of the present invention) is characterized by adding hydroxy acid esters. Stimulation of carbonation in the oral cavity during drinking compared to carbonated beverages that do not contain hydroxy acid esters due to the presence of hydroxy acid esters in carbonated beverages despite the equal carbon dioxide content Can feel stronger. The reason why such an effect is obtained is not clear, but many of the hydroxy acid esters including citrate ester have a sharp and sharp bitter taste, and this bitter taste is felt simultaneously with the stimulation by carbonic acid. Therefore, it is presumed that the result of the illusion of carbonic acid stimulation felt that carbonic acid stimulation was enhanced.

  The carbonated beverage whose carbonic acid stimulation is enhanced by the carbonic acid stimulation enhancing method of the present invention is not particularly limited as long as it is a beverage containing carbonic acid, and may be an alcoholic beverage or a non-alcoholic beverage. . Specific examples of carbonated beverages include beer-taste beverages such as beer, sparkling liquor, new genres, and non-alcoholic beers; non-foaming alcoholic beverages such as whiskey, brandy, shochu, and liqueur. Alcoholic beverages; soft drinks such as cola, cider, ramune, ginger ale and the like. Moreover, the mere carbonated water which does not contain a sweetener, a fragrance | flavor, etc. may be sufficient. The carbonic acid stimulation enhancing method of the present invention is more preferably used for beer-taste beverages. This is because beer-taste beverages originally have a bitter taste, so that the bitter taste due to the addition of hydroxy acid esters can be accepted without a sense of incongruity. In the present invention and the present specification, a beer-taste beverage has a taste, taste and texture equivalent to or similar to beer, regardless of the alcohol content or the presence or absence of malt, and a high feeling of thirst. It means an effervescent beverage having drinkability. Further, the “new genre” refers to a beer-taste beverage containing alcohol that does not belong to either beer or sparkling liquor under the liquor tax law.

  In the carbonic acid stimulation enhancing method of the present invention, carbonic acid gas and hydroxy acid esters only need to be contained in the carbonated beverage as the final product. For this reason, the addition time of hydroxy acid esters is not particularly limited, and may be added as a raw material to produce carbonated beverages at any point in the production process of carbonated beverages. You may add to. Further, a carbonated beverage may be produced by adding a hydroxy acid ester as a raw material, and a hydroxy acid ester may be further added to the produced carbonated beverage.

  A beer-taste beverage manufactured through a fermentation process is generally manufactured through processes of preparation, fermentation, storage, filtration, and filling. For example, hydroxy acid esters may be added to raw material water together with starch raw materials such as barley, wheat, corn starch, corn grits, rice and corn, and sugar raw materials such as liquid sugar and sugar in the charging process, Or may be added to the fermentation broth in the fermentation process, or after filtration and before filling into the container. Moreover, you may add in multiple times. In order to adjust the carbon dioxide pressure, carbon dioxide may be further injected into the beer-taste beverage before filling. In this case, hydroxy acid esters may be added to the beer-taste beverage before the carbon dioxide injection. The hydroxy acid esters may be added to the beer-taste beverage just before filling after carbon dioxide injection.

  In addition, in the case of carbonated beverages produced by pressing carbon dioxide into a beverage solution prepared by adding all raw materials other than carbon dioxide, hydroxy acid esters are added together with other raw materials, Carbonated beverages may be produced by injecting carbon dioxide gas into a sample solution containing esters, and hydroxy acid esters may be added to the carbonated beverage after carbon dioxide gas injection.

  The hydroxy acid esters used in the present invention are not particularly limited as long as they can be taken orally. Among known hydroxy acid esters that can be used as additives and raw materials for foods and drinks, It can be appropriately selected and used in consideration of the quality of the target carbonated beverage. In the present invention, citric acid ester, tartaric acid ester, malic acid ester, lactic acid ester and the like are preferably used. In the present invention, only one kind of hydroxy acid ester may be used, or two or more kinds may be used in appropriate combination. In addition, when a plurality of hydroxy acid esters are added, they may be added at the same time, or may be added separately at one or two types.

  Examples of hydroxy acid esters used in the present invention include triethyl citrate, tripropyl citrate, tributyl citrate, diethyl tartrate, diethyl malate, dibutyl malate, amyl lactate, butyl lactate, ethyl lactate, isoamyl lactate, and isobutyl lactate. , Isopropyl lactate, methyl lactate, 2-methylbutyl lactate, and propyl lactate, preferably triethyl citrate, tripropyl citrate, tributyl citrate, diethyl tartrate, and malic acid It is more preferable that it is one or more selected from the group consisting of dibutyl, and it is more preferable to include one or more selected from the group consisting of triethyl citrate, tripropyl citrate, and tributyl citrate.

  The amount of the hydroxy acid ester added to the carbonated beverage may be an amount sufficient for the carbonated beverage that is the final product to have a carbonic acid stimulation enhancing effect. For example, the content in the final product may be about 1 to 3 ppm, but it is preferably 5 ppm or more because a sufficient carbonic acid stimulation enhancing effect is easily obtained. The gas pressure of effervescent soft drinks such as cola and cider is about 0.3 MPa, but if the gas pressure is a carbonated drink of this level, the content of hydroxy acid esters can be sufficiently increased to 5 ppm or more. The carbonic acid stimulation enhancing effect is obtained.

  If the content of hydroxy acid esters is excessive, the bitter taste of hydroxy acid esters may affect the carbonated beverage. For this reason, the content of the hydroxy acid ester in the carbonated beverage is more preferably 5 to 40 ppm, further preferably 5 to 35 ppm, still more preferably 5 to 30 ppm, and most preferably 10 to 30 ppm.

  By adding an acid in addition to the hydroxy acid esters, the carbonic acid stimulation of the carbonated beverage can be further improved. The acid to be added may be an inorganic acid or an organic acid as long as it can be taken orally, and the quality of the target carbonated beverage is taken into consideration from known acids that can be used as additives and raw materials for foods and drinks. Thus, it can be appropriately selected and used. In the present invention, one type of acid may be added, or two or more types may be added in combination. Moreover, when adding a some acid, you may add simultaneously, and you may add at a different time for every acid. Examples of the organic acid used include lactic acid, phosphoric acid, tartaric acid, malic acid, citric acid, phytic acid, gluconic acid, and acetic acid.

  The acid may be added together with hydroxy acid esters or may be added together with other raw materials. Further, the amount of acid added to the carbonated beverage may be an amount that does not impair the taste of the carbonated beverage and can further enhance the carbonic acid stimulation enhancing effect by the hydroxy acid ester. It can be determined as appropriate in consideration of the type and amount of acid added, the type of acid to be added, and the like. For example, 10 to 200 ppm of acid can be added to the carbonated beverage.

  EXAMPLES Next, although an Example and a reference example are shown and this invention is demonstrated further in detail, this invention is not limited to a following example etc.

[Example 1]
Tributyl citrate (TBC) was added to a beer-taste beverage and the effect on carbonic acid stimulation was examined. Specifically, TBC is added to commercially available beer (2 types), new genre (1 type), and non-alcohol beer (1 type) so as to be 20 ppm. Compared.
The carbonic acid stimulation intensity was measured by sensory evaluation by five trained beer panelists. The evaluation is based on a stimulation intensity of beer-taste beverage (control) with no TBC added as 4, and a stimulation intensity of beer-taste drink (test product) added with TBC in a 7-step evaluation (1 is the weakest stimulation, 7 was the most irritating). In addition, the control and the test product were all subjected to the evaluation under the same conditions except for the presence or absence of TBC addition, and the evaluation was performed in a state where the brand and the addition concentration were not presented to the panelists.

  Table 1 shows analysis values of gas pressure, alcohol content, and bitterness (BU) of the four types of beer-taste beverages used. The bitterness value was measured according to the Analytica-EBC standard method of EBC (European Brewery Convention). Table 2 shows the sensory comments of beers 1 and 2 without TBC addition. The number in parentheses after each comment is the number of people who commented. From the results of the sensory comments, it was evaluated that beer 1 was a clean beer and beer 2 was a rich beer.

  The evaluation result of carbonic acid stimulation intensity is shown in FIGS. FIG. 1 shows the results for beer 1, FIG. 2 shows the results for beer 2, FIG. 3 shows the results for the new genre, and FIG. 4 shows the results for the non-alcoholic beer. As a result, in any of the beer-taste beverages, a stronger stimulation was obtained even when the TBC-added test product (“20 ppm” in the figure) had the same gas pressure than the TBC-free control. . In particular, for beer, both carbon dioxide-evaluated (beer 1) evaluated by sensory evaluation and body-evaluated (beer 2) exhibited a carbonic acid stimulation enhancing effect by TBC. From these results, it is clear that by adding an appropriate amount of TBC in various beer-taste beverages, the carbonic acid stimulation intensity can be enhanced without changing the gas pressure.

[Example 2]
The influence of the amount of TBC added to a beer-taste beverage on carbonic acid stimulation was examined. Specifically, the carbonic acid stimulation intensity of the carbonated beverage obtained by adding 2, 5, 20, 30, or 40 ppm of TBC to the new genre and non-alcohol beer used in Example 1 is the same as in Example 1. Evaluation was conducted by sensory evaluation by five specialist panelists.
The evaluation results of the carbonic acid stimulation intensity are shown in FIGS. FIG. 5 shows the results for the new genre, and FIG. 6 shows the results for the non-alcoholic beer. As a result, in both the new genre and the non-alcohol beer, a tendency to increase the carbonic acid stimulation strength by adding 2 ppm or more of TBC was observed. In particular, the addition of 5 ppm or more of TBC significantly increased the carbonic acid stimulation intensity. On the other hand, when 40 ppm was added, 4 panelists in the new genre commented that 3 panelists in non-alcoholic beer felt bitter.

[Example 3]
The effect of carbonic acid stimulation on the combination of hydroxy acid esters and acids was investigated. Specifically, to the new genre used in Example 1, a carbonated beverage added with 10 ppm of TBC, a carbonated beverage added with 50 ppm of citric acid, a carbonated beverage added with 10 ppm of TBC and 50 ppm of citric acid were prepared, respectively. In the same manner as in Example 1, the carbonic acid stimulation intensity was evaluated by sensory evaluation by five beer panelists.
The evaluation result of carbonic acid stimulation intensity is shown in FIG. As a result, although the carbonated beverage added with 50 ppm citric acid was weaker than the carbonated beverage added with 10 ppm TBC, the carbonic acid stimulation strength was improved as compared with the control where neither TBC nor citric acid was added. Further, in the carbonated beverages to which both TBC and citric acid were added, the carbonic acid stimulation strength was improved as compared with those added individually. From these results, it is clear that the carbonic acid stimulation strength can be additively improved by using hydroxy acid esters and acids in combination.

[Example 4]
The carbonic acid stimulation enhancing effect when hydroxy acid esters other than TBC were added was examined. Specifically, a carbonated beverage is prepared by adding TBC, triethyl citrate (TEC), diethyl tartrate (DET), or dibutyl malate (DBM) to the new genre used in Example 1 to 20 ppm. These carbonic acid stimulating strengths were evaluated in the same manner as in Example 1 by sensory evaluation by five beer panelists.
The evaluation results of the carbonic acid stimulation intensity are shown in FIG. As a result, even when any of the hydroxy acid esters was added, carbonic acid stimulation was improved as compared with the control without addition.

[Example 5]
Instead of beer-taste beverages, TBC was added to soft drinks and the effect on carbonic acid stimulation was examined. Specifically, carbonated beverages to which 20 ppm of TBC was added to a commercially available cola or cider (both gas pressures were 0.30 MPa) were prepared. Evaluation was performed by sensory evaluation by five panelists specializing in beer.
The evaluation results of the carbonic acid stimulation intensity are shown in FIGS. FIG. 9 shows the results of the cola, and FIG. 10 shows the results of the cider. As a result, in both cola and cider, carbonic acid stimulation was improved by adding TBC over the control without addition.

  Since the carbonated beverage with enhanced carbonic acid stimulation can be produced without increasing the carbon dioxide pressure by the carbonic acid stimulation enhancing method of the present invention, the method and the carbonated beverage produced thereby can be used for foaming of beer, sparkling liquor, etc. It can be used in the manufacturing field of effervescent soft drinks such as alcoholic beverages, non-alcoholic beers and colas.

Claims (4)

Containing 5-40 ppm of hydroxy acid esters,
The hydroxy acid esters are at least one selected from the group consisting of triethyl citrate, tributyl citrate, diethyl tartrate, and dibutyl malate;
A carbonated drink characterized by being a beer-taste drink . The carbonated beverage according to claim 1 , further comprising 50 ppm of citric acid. The carbonated drink according to claim 1 or 2 , which is an alcoholic drink. The carbonated drink of Claim 1 or 2 which is a non-alcoholic drink.

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