JP6251625B2 - Container drink - Google Patents
Container drink Download PDFInfo
- Publication number
- JP6251625B2 JP6251625B2 JP2014078147A JP2014078147A JP6251625B2 JP 6251625 B2 JP6251625 B2 JP 6251625B2 JP 2014078147 A JP2014078147 A JP 2014078147A JP 2014078147 A JP2014078147 A JP 2014078147A JP 6251625 B2 JP6251625 B2 JP 6251625B2
- Authority
- JP
- Japan
- Prior art keywords
- mass
- component
- container
- less
- content
- 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.)
- Active
Links
- 235000013361 beverage Nutrition 0.000 claims description 75
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 45
- 235000019658 bitter taste Nutrition 0.000 claims description 44
- 239000000284 extract Substances 0.000 claims description 39
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 229920001353 Dextrin Polymers 0.000 claims description 16
- 239000004375 Dextrin Substances 0.000 claims description 16
- 235000019425 dextrin Nutrition 0.000 claims description 16
- 239000001569 carbon dioxide Substances 0.000 claims description 13
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 13
- 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 claims description 12
- 229920002245 Dextrose equivalent Polymers 0.000 claims description 12
- AKYHKWQPZHDOBW-UHFFFAOYSA-N (5-ethenyl-1-azabicyclo[2.2.2]octan-7-yl)-(6-methoxyquinolin-4-yl)methanol Chemical compound OS(O)(=O)=O.C1C(C(C2)C=C)CCN2C1C(O)C1=CC=NC2=CC=C(OC)C=C21 AKYHKWQPZHDOBW-UHFFFAOYSA-N 0.000 claims description 10
- 239000001576 FEMA 2977 Substances 0.000 claims description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 10
- LOUPRKONTZGTKE-UHFFFAOYSA-N cinchonine Natural products C1C(C(C2)C=C)CCN2C1C(O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-UHFFFAOYSA-N 0.000 claims description 10
- 229960003110 quinine sulfate Drugs 0.000 claims description 10
- 239000012086 standard solution Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 7
- 244000228451 Stevia rebaudiana Species 0.000 claims description 7
- 239000004376 Sucralose Substances 0.000 claims description 7
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 7
- 229960004998 acesulfame potassium Drugs 0.000 claims description 7
- 239000000619 acesulfame-K Substances 0.000 claims description 7
- 239000008123 high-intensity sweetener Substances 0.000 claims description 7
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims description 7
- 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 7
- 235000019408 sucralose Nutrition 0.000 claims description 7
- 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 7
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 6
- 239000000174 gluconic acid Substances 0.000 claims description 6
- 235000012208 gluconic acid Nutrition 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 5
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 229910052751 metal Inorganic materials 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 239000011975 tartaric acid Substances 0.000 claims description 5
- 235000002906 tartaric acid Nutrition 0.000 claims description 5
- 238000000691 measurement method Methods 0.000 claims 1
- 235000019645 odor Nutrition 0.000 description 31
- 239000007789 gas Substances 0.000 description 21
- 238000000034 method Methods 0.000 description 20
- 239000000126 substance Substances 0.000 description 16
- 230000001954 sterilising effect Effects 0.000 description 15
- 238000004659 sterilization and disinfection Methods 0.000 description 15
- 239000000243 solution Substances 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 10
- 235000002639 sodium chloride Nutrition 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 238000004458 analytical method Methods 0.000 description 9
- 239000003795 chemical substances by application Substances 0.000 description 9
- 244000269722 Thea sinensis Species 0.000 description 8
- 235000013325 dietary fiber Nutrition 0.000 description 8
- 239000000523 sample Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 235000003599 food sweetener Nutrition 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 7
- 230000001629 suppression Effects 0.000 description 7
- 239000003765 sweetening agent Substances 0.000 description 7
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 6
- 240000006891 Artemisia vulgaris Species 0.000 description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 235000009811 Momordica charantia Nutrition 0.000 description 6
- 240000002853 Nelumbo nucifera Species 0.000 description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[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 UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 6
- 244000078912 Trichosanthes cucumerina Species 0.000 description 6
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 description 6
- 235000013353 coffee beverage Nutrition 0.000 description 6
- 238000011049 filling Methods 0.000 description 6
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 6
- 229940013618 stevioside Drugs 0.000 description 6
- 235000019202 steviosides Nutrition 0.000 description 6
- 235000013616 tea Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 5
- 235000020971 citrus fruits Nutrition 0.000 description 5
- 235000011187 glycerol Nutrition 0.000 description 5
- -1 phosphoric acid Chemical class 0.000 description 5
- 229920000139 polyethylene terephthalate Polymers 0.000 description 5
- 239000005020 polyethylene terephthalate Substances 0.000 description 5
- 229930188195 rebaudioside Natural products 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 108010011485 Aspartame Proteins 0.000 description 4
- 241000207199 Citrus Species 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 4
- 229940069521 aloe extract Drugs 0.000 description 4
- 239000000605 aspartame Substances 0.000 description 4
- 235000010357 aspartame Nutrition 0.000 description 4
- 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 4
- 229960003438 aspartame Drugs 0.000 description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 238000011156 evaluation Methods 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
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 4
- 239000012085 test solution Substances 0.000 description 4
- 239000000892 thaumatin Substances 0.000 description 4
- 235000010436 thaumatin Nutrition 0.000 description 4
- 238000004448 titration Methods 0.000 description 4
- 235000015701 Artemisia arbuscula Nutrition 0.000 description 3
- 235000002657 Artemisia tridentata Nutrition 0.000 description 3
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 241000237502 Ostreidae Species 0.000 description 3
- 240000004659 Picrasma quassioides Species 0.000 description 3
- 235000010913 Picrasma quassioides Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 150000007522 mineralic acids Chemical class 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 229930014626 natural product Natural products 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- 235000020636 oyster Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000000638 solvent extraction Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 238000003809 water extraction Methods 0.000 description 3
- 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 2
- YDQWDHRMZQUTBA-UHFFFAOYSA-N Aloe emodin Chemical compound C1=CC=C2C(=O)C3=CC(CO)=CC(O)=C3C(=O)C2=C1O YDQWDHRMZQUTBA-UHFFFAOYSA-N 0.000 description 2
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 2
- 235000003097 Artemisia absinthium Nutrition 0.000 description 2
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 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 2
- 240000004670 Glycyrrhiza echinata Species 0.000 description 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 2
- 235000008694 Humulus lupulus Nutrition 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 239000004384 Neotame Substances 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000001361 adipic acid Substances 0.000 description 2
- 235000011037 adipic acid Nutrition 0.000 description 2
- 229910052783 alkali metal Inorganic materials 0.000 description 2
- 108090000637 alpha-Amylases Proteins 0.000 description 2
- 102000004139 alpha-Amylases Human genes 0.000 description 2
- 229940024171 alpha-amylase Drugs 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000001138 artemisia absinthium Substances 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 235000013405 beer Nutrition 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- 229920001429 chelating resin Polymers 0.000 description 2
- 238000004587 chromatography analysis Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000001530 fumaric acid Substances 0.000 description 2
- 235000011087 fumaric acid Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 229940093915 gynecological organic acid Drugs 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 229940010454 licorice Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000019412 neotame Nutrition 0.000 description 2
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 2
- 108010070257 neotame Proteins 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 125000000962 organic group Chemical group 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 230000000291 postprandial effect Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 235000019204 saccharin Nutrition 0.000 description 2
- 229940081974 saccharin Drugs 0.000 description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 2
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 2
- 229940085605 saccharin sodium Drugs 0.000 description 2
- 239000012488 sample solution Substances 0.000 description 2
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 2
- 235000019345 sodium thiosulphate Nutrition 0.000 description 2
- 235000014214 soft drink Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241001116389 Aloe Species 0.000 description 1
- AFHJQYHRLPMKHU-XXWVOBANSA-N Aloin Natural products O=C1c2c(O)cc(CO)cc2[C@H]([C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O2)c2c1c(O)ccc2 AFHJQYHRLPMKHU-XXWVOBANSA-N 0.000 description 1
- 235000003826 Artemisia Nutrition 0.000 description 1
- 238000012371 Aseptic Filling Methods 0.000 description 1
- 241000499316 Asphodelaceae Species 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 241000219104 Cucurbitaceae Species 0.000 description 1
- 102100022624 Glucoamylase Human genes 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
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000011399 aloe vera Nutrition 0.000 description 1
- CPUHNROBVJNNPW-UHFFFAOYSA-N aloin A Natural products OC1C(O)C(O)C(CO)OC1OC1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 CPUHNROBVJNNPW-UHFFFAOYSA-N 0.000 description 1
- AFHJQYHRLPMKHU-WEZNYRQKSA-N aloin B Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1[C@H]1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 AFHJQYHRLPMKHU-WEZNYRQKSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000009052 artemisia Nutrition 0.000 description 1
- 239000001522 artemisia absinthium l. herb extract Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000021554 flavoured beverage Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- AFHJQYHRLPMKHU-UHFFFAOYSA-N isobarbaloin Natural products OC1C(O)C(O)C(CO)OC1C1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 AFHJQYHRLPMKHU-UHFFFAOYSA-N 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 229930004725 sesquiterpene Natural products 0.000 description 1
- 150000004354 sesquiterpene derivatives Chemical class 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000008279 sol Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 108010075550 termamyl Proteins 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 229940119569 wormwood extract Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
Description
本発明は、苦味料を含有する容器詰飲料に関する。 The present invention relates to a packaged beverage containing a bitter agent.
味覚には、甘味、酸味、塩味、うま味、そして苦味がある。苦味は、強過ぎると不快感ないし嫌悪感を伴うが、ほのかな苦味は飲食品のおいしさを増強する効果があり、嗜好性を高める上で有効である。 Taste includes sweet, sour, salty, umami, and bitter. If bitterness is too strong, it is accompanied by discomfort or disgust, but subtle bitterness has the effect of enhancing the taste of food and drink, and is effective in enhancing palatability.
一方、難消化性デキストリンは、食後血糖値の上昇抑制作用、食後中性脂肪の上昇抑制作用、整腸作用等の生理作用を有することが知られており、近年、飲料への応用が検討されている。例えば、カラメル組成物及び高甘味度甘味料を含んでなる、難消化性デキストリン含有容器詰め炭酸飲料（特許文献１）、水溶性食物繊維及び非発酵性糖質を含有する副原料を添加することを特徴とする製造方法によって製造された香味・ボディ感バランスに優れた低カロリービール風味アルコール飲料（特許文献２）、ビールらしい風味が付与された非発酵ビール風味飲料として、飲用水に対して、特定量の高分子糖、及び甘味物質を含有させる工程を包含する製造方法で製造される非発酵ビール風味飲料（特許文献３）等が提案されている。 On the other hand, indigestible dextrin is known to have physiological actions such as postprandial blood glucose level increase inhibitory action, postprandial neutral fat increase inhibitory action, and intestinal regulating action. In recent years, application to beverages has been studied. ing. For example, adding an indigestible dextrin-containing container-packed carbonated beverage (Patent Document 1) comprising a caramel composition and a high-intensity sweetener, water-soluble dietary fiber, and a non-fermentable sugar-containing auxiliary material As a non-fermented beer flavored beverage with a beer-like flavor imparted with a low calorie beer flavored alcoholic beverage (Patent Document 2) excellent in flavor and body feeling produced by a production method characterized by Non-fermented beer-flavored beverages (Patent Document 3) produced by a production method including a step of containing a specific amount of high-molecular sugar and a sweet substance have been proposed.
本発明者は、苦味の効いた容器詰飲料を開発すべく検討した結果、苦味を付与するために配合した苦味料の種類によっては特定ｐＨ以上の領域にて苦味料由来の臭みや不快な香りが開封時に感じられるという課題があることが判明した。
したがって、本発明の課題は、苦味料由来の臭み又は不快な香りが抑制された容器詰飲料を提供することにある。
As a result of studying to develop a bitter-tasting packaged beverage, the present inventor has found that bitterness-derived odors and unpleasant fragrances in the region of a specific pH or higher depending on the type of bitterness blended to impart bitterness It has been found that there is a problem that can be felt when opening.
Accordingly, an object of the present invention is to provide a packaged beverage in which a bitter taste-derived odor or unpleasant scent is suppressed.
本発明者は、上記課題に鑑み検討した結果、苦味料を含み、ｐＨが３〜４である飲料に対して、特定の水溶性食物繊維、特定の甘味料及び炭酸ガスを含有させ、エタノール含有量を1質量％未満とすることにより、苦味料由来の臭みや不快な香りが抑制され、飲みやすい飲料が得られることを見出した。 As a result of studying in view of the above problems, the present inventor contains a specific water-soluble dietary fiber, a specific sweetener, and carbon dioxide gas for a beverage having a bitterness and a pH of 3 to 4, and containing ethanol. It has been found that by making the amount less than 1% by mass, odors and unpleasant odors derived from bitters are suppressed, and beverages that are easy to drink can be obtained.
すなわち、本発明は、次の成分（Ａ）〜（Ｄ）；
（Ａ）苦味料
（Ｂ）難消化性デキストリン ０．３〜２質量％
（Ｃ）炭酸ガス、及び
（Ｄ）高甘味度甘味料
を含有し、ｐＨ３〜４である、エタノール含有量が１質量％未満の容器詰飲料を提供するものである。
That is, the present invention provides the following components (A) to (D);
(A) Bittering agent (B) Indigestible dextrin 0.3-2 mass%
(C) Carbon dioxide gas and (D) A high-sweetness sweetener, which has a pH of 3 to 4, and provides a packaged beverage having an ethanol content of less than 1% by mass.
本発明によれば、苦味料由来の臭み又は不快な香りが抑制され、飲みやすいエタノール低含有の容器詰飲料を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the odor derived from a bitterness or an unpleasant fragrance is suppressed, and the container-packed drink containing ethanol low content which is easy to drink can be provided.
本発明の容器詰飲料は、成分（Ａ）として苦味料を含有する。ここで「苦味料」とは、飲食品に対し苦味を付与するものをいい、中でもｐＨが特定の領域にて苦味料由来の臭み又は不快な香りを呈するものをいう。具体的には、成分（Ａ）は、苦味物質を含有する動物、植物等の天然物からの抽出物が挙げられる。抽出方法は、公知の方法を採用することが可能であり、天然物の種類に応じて適宜選択することができる。
成分（Ａ）としては、例えば、ホップ抽出物、柑橘抽出物、ニガキ抽出物、コーヒー抽出物、茶抽出物、ゴーヤ抽出物、ハス胚芽抽出物、キダチアロエ抽出物、ニガヨモギ抽出物等を挙げることができる。成分（Ａ）は、１種又は２種以上含有することができる。
The container-packed drink of this invention contains a bitter agent as a component (A). Here, the “bitter taste” refers to a food that imparts a bitter taste to foods and drinks, and in particular, a pH that exhibits a bitter taste-derived odor or an unpleasant scent in a specific region. Specifically, the component (A) includes an extract from a natural product such as an animal or a plant containing a bitter substance. A known method can be adopted as the extraction method, and can be appropriately selected according to the type of natural product.
Examples of the component (A) include a hop extract, a citrus extract, a bittern extract, a coffee extract, a tea extract, a bitter gourd extract, a lotus germ extract, a kidachi aloe extract, and a sagebrush extract. it can. A component (A) can contain 1 type (s) or 2 or more types.
ホップ抽出物、柑橘抽出物、ニガキ抽出物、コーヒー抽出物、茶抽出物、ゴーヤ抽出物、ハス胚芽抽出物、キダチアロエ抽出物、ニガヨモギ抽出物は、例えば、熱水抽出、有機溶媒抽出といった方法で得られる。アサ科カラハナソウ属に属するホップの主に毬花から得られるホップ抽出物に含まれる苦味物質としては、財団法人日本醸造協会発行の醸造物の成分（平成１１年１２月１０日発行）に記載の第１４章ホップに由来する成分の表１及び表２に記載の成分が挙げられる。具体的には、α酸、イソα酸などが挙げられる。グレープフルーツ、はっさく等の柑橘類から得られる柑橘抽出物に含まれる苦味物質としては、例えば、ナリンギンが挙げられる。ニガキ科ニガキ属に属する落葉高木であるニガキから得られるニガキ抽出物に含まれる苦味物質としては、例えば、クワシンが挙げられる。なお、ニガキの材から樹皮を剥ぎ取り、乾燥させたものは日本薬局方収録の生薬として知られている。コーヒー抽出物に含まれる苦味物質としては、例えば、カフェイン、クロロゲン酸類が挙げられる。コーヒー抽出物は、主に豆から、例えば、熱水抽出、有機溶媒抽出といった方法で得られる。茶抽出物に含まれる苦味物質としては、例えば、カフェイン、タンニン類が挙げられる。茶抽出物の茶の起源は、緑茶、ウーロン茶及び紅茶などがあり、例えば、熱水抽出、有機溶媒抽出といった方法で得られる。ゴーヤ抽出物はニガウリとも呼ばれているウリ科植物から得られる。ゴーヤ抽出物に含まれる苦味物質としては、例えば、モモルデシンがある。ハス胚芽抽出物は、スイレン科ハス属に属するハスの種子中にある緑色で棒状の胚から得られる。ハス胚芽抽出物に含まれる苦味物質としては、例えば、フラボノイドがある。キダチアロエ抽出物は、アロエ科アロエ属の植物の一種であるキダチアロエから得られる。キダチアロエに含まれる苦味物質としては、例えば、アロイン（バルバロイン）、アロエエモジンがある。ニガヨモギ抽出物は、キク科ヨモギ属の多年草であるニガヨモギから得られる。ニガヨモギ抽出物に含まれる苦味物質としては、アブシンチン、アブソルビン等のセスキテルペンがある。 Hop extract, citrus extract, nigaki extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, kidachi aloe extract, sagebrush extract, for example, by methods such as hot water extraction, organic solvent extraction can get. As a bitter substance contained in the hop extract obtained mainly from cocoon flowers of hops belonging to the genus Asaaceae, as described in the ingredients of the brewed product issued by the Japan Brewing Association (issued on December 10, 1999) The components described in Table 1 and Table 2 of the components derived from Chapter 14 hops are mentioned. Specific examples include α acids and iso α acids. Examples of the bitter substance contained in the citrus extract obtained from citrus fruits such as grapefruit and hassaku include naringin. Examples of the bitter substance contained in the extract of the oyster obtained from the oyster, which is a deciduous tree belonging to the genus Nigaki, include mulberry. In addition, the bark is peeled off from the oyster material and dried, which is known as a herbal medicine recorded in the Japanese Pharmacopoeia. Examples of the bitter substance contained in the coffee extract include caffeine and chlorogenic acids. The coffee extract is obtained mainly from beans by methods such as hot water extraction and organic solvent extraction. Examples of the bitter substances contained in the tea extract include caffeine and tannins. The origin of tea in the tea extract includes green tea, oolong tea, black tea, and the like, and can be obtained by methods such as hot water extraction and organic solvent extraction. The bitter gourd extract is obtained from the Cucurbitaceae plant, also called bitter gourd. As a bitter substance contained in bitter gourd extract, for example, there is momordesine. The lotus germ extract is obtained from a green, rod-shaped embryo in a lotus seed belonging to the genus Lotusaceae. Examples of the bitter substance contained in the lotus germ extract include flavonoids. Kidachi aloe extract is obtained from Kidachi aloe, which is a kind of plant of the genus Aloe family. Examples of bitter substances contained in Kidachi Aloe include aloin (barbaroin) and aloe emodin. The wormwood extract is obtained from the wormwood, which is a perennial plant belonging to the genus Artemisia. Examples of bitter substances contained in the extract of wormwood include sesquiterpenes such as abstin and absorbin.
本発明の容器詰飲料は、硫酸キニーネ標準溶液を基準とする苦味強度が、適度の苦味付与の観点から、３以上が好ましく、３．５以上がより好ましく、４以上が更に好ましく、また過度の苦味抑制の観点から、６以下が好ましく、５以下がより好ましく、４．５以下が更に好ましい。かかる苦味強度の範囲としては、好ましくは３〜６、より好ましくは３．５〜５、更に好ましくは４〜４．５である。ここで、本明細書において「硫酸キニーネの標準溶液を基準とする苦味強度」とは、硫酸キニーネを用いて苦味の強さを等間隔で１０段階に予め調整した標準溶液（実施例の表１参照、Indow, T, Perception & Psychophysics, Vol.5(1969),pp.347-351）を基準とする官能試験において、被験者により硫酸キニーネの標準溶液の中から被験物質と同等の苦味の強さと認識された標準溶液の苦味強度をいう。具体的には、次の手順で苦味強度が決定される。先ず正常な味覚を有する健常人５名を被験者とし、各被験者が硫酸キニーネの標準溶液を低濃度から順に口に含み苦味の強さを記憶する。次いで、各被験者が被験物質を口に含み苦味の程度を認識し、硫酸キニーネの標準溶液の中から最も苦味レベルの近いものを決定する。そして、各被験者が決定した苦味強度の数値を平均化して被験物質の苦味強度とする。なお、苦味強度の数値が小さいほど、苦味が弱いことを意味する。 In the packaged beverage of the present invention, the bitterness intensity based on the quinine sulfate standard solution is preferably 3 or more, more preferably 3.5 or more, still more preferably 4 or more, and excessively from the viewpoint of imparting moderate bitterness. From the viewpoint of bitterness suppression, 6 or less is preferable, 5 or less is more preferable, and 4.5 or less is more preferable. The range of the bitterness intensity is preferably 3 to 6, more preferably 3.5 to 5, and still more preferably 4 to 4.5. Here, in this specification, “bitter strength based on quinine sulfate standard solution” refers to a standard solution prepared by pre-adjusting the bitterness intensity to 10 levels at equal intervals using quinine sulfate (Table 1 of Examples). In a sensory test based on Indow, T, Perception & Psychophysics, Vol. 5 (1969), pp. 347-351), the test subject has a bitterness equivalent to that of the test substance in a standard solution of quinine sulfate. The bitterness intensity of the recognized standard solution. Specifically, the bitterness intensity is determined by the following procedure. First, five healthy persons having normal taste are used as subjects, and each subject stores a standard solution of quinine sulfate in the mouth in order from a low concentration and memorizes the intensity of bitterness. Next, each subject contains the test substance in the mouth, recognizes the degree of bitterness, and determines the closest bitterness level from the standard solution of quinine sulfate. Then, the numerical value of the bitterness intensity determined by each subject is averaged to obtain the bitterness intensity of the test substance. In addition, it means that bitterness is so weak that the numerical value of bitterness intensity | strength is small.
本発明の容器詰飲料中の成分（Ａ）の含有量は、所望の苦味強度となるように苦味料の種類に応じて適宜選択することが可能である。 The content of the component (A) in the packaged beverage of the present invention can be appropriately selected according to the type of bittering agent so as to have a desired bitterness intensity.
本発明の容器詰飲料は、成分（Ｂ）として難消化性デキストリンを含有する。ここで「難消化性デキストリン」とは、人間の消化酵素により加水分解されずに残るデキストリンである。成分（Ｂ）は、澱粉に微量の塩酸を加えて加熱し、酵素（α−アミラーゼ、グルコアミラーゼ等）で処理して得られた食物繊維の画分を分取することで得られる。なお、澱粉は食品分野において使用されているものであれば、その由来は特に限定されないが、例えば、トウモロコシ、馬鈴薯、甘藷、小麦、米等の植物由来の澱粉等を挙げることができる。中でも、トウモロコシ由来の澱粉が所望の効果を得やすい点で好ましい。 The container-packed drink of this invention contains indigestible dextrin as a component (B). Here, “indigestible dextrin” is dextrin that remains without being hydrolyzed by human digestive enzymes. The component (B) can be obtained by adding a trace amount of hydrochloric acid to starch and heating, and fractionating a dietary fiber fraction obtained by treatment with an enzyme (α-amylase, glucoamylase, etc.). In addition, if the starch is used in the food field, its origin is not particularly limited, and examples thereof include starch derived from plants such as corn, potato, sweet potato, wheat, rice, and the like. Among these, corn-derived starch is preferable in that a desired effect can be easily obtained.
成分（Ｂ）のデキストロース当量（ＤＥ：Dextrose Equivalent）は、臭み又は不快な香りの抑制の観点から、１以上が好ましく、５以上がより好ましく、７以上が更に好ましく、９以上がより更に好ましく、そして３０以下が好ましく、２５以下がより好ましく、２３以下が更に好ましく、２０以下がより更に好ましい。成分（Ｂ）のデキストロース当量の範囲としては、好ましくは１〜３０、より好ましくは５〜２５、更に好ましくは７〜２３、より更に好ましくは９〜２０である。
成分（Ｂ）として市販品を用いることも可能であり、例えば、パインファイバー、ファイバーソル２（以上、商品名、松谷化学工業社製）、プロミター８５（商品名、Tate＆Lyle社製）等を挙げることができる。中でも、ファイバーソル２が好ましい。
The dextrose equivalent (DE) of component (B) is preferably 1 or more, more preferably 5 or more, still more preferably 7 or more, and even more preferably 9 or more, from the viewpoint of suppressing odor or unpleasant scent. And 30 or less is preferable, 25 or less is more preferable, 23 or less is still more preferable, and 20 or less is still more preferable. As a range of the dextrose equivalent of a component (B), Preferably it is 1-30, More preferably, it is 5-25, More preferably, it is 7-23, More preferably, it is 9-20.
Commercially available products can be used as the component (B), and examples include Pine Fiber, Fiber Sol 2 (above, trade name, manufactured by Matsutani Chemical Co., Ltd.), Promiter 85 (trade name, manufactured by Tate & Lyle), and the like. Can do. Among these, fiber sol 2 is preferable.
本発明の容器詰飲料中の成分（Ｂ）の含有量は０．３〜２質量％であるが、臭み又は不快な香りの抑制の観点から、０．５質量％以上が好ましく、０．８質量％以上がより好ましく、１質量％以上が更に好ましく、１．２質量％以上が殊更に好ましく、また風味バランスの観点から、１．９５質量％以下が好ましく、１．９質量％以下がより好ましく、１．８５質量％以下が更に好ましく、１．７質量％以下が更に好ましい。成分（Ｂ）の含有量の範囲としては、本発明の容器詰飲料中に、好ましくは０．５〜１．９５質量％、より好ましくは０．８〜１．９質量％、更に好ましくは１〜１．８５質量％であり、殊更に好ましくは１．２〜１．７質量％である。なお、成分（Ｂ）の含有量は、食物繊維成分含量として求められる値であり、その分析は後掲の実施例に記載の方法で行うことができる。 Although content of the component (B) in the container-packed drink of this invention is 0.3-2 mass%, 0.5 mass% or more is preferable from a viewpoint of suppression of a smell or an unpleasant fragrance, and 0.8 More preferably 1% by weight or more, still more preferably 1.2% by weight or more, even more preferably 1.2% by weight or more, and from the viewpoint of flavor balance, 1.95% by weight or less is preferable, and 1.9% by weight or less is more preferable. Preferably, 1.85 mass% or less is more preferable, and 1.7 mass% or less is further more preferable. The range of the content of the component (B) is preferably 0.5 to 1.95% by mass, more preferably 0.8 to 1.9% by mass, and still more preferably 1 in the packaged beverage of the present invention. It is -1.85 mass%, Most preferably, it is 1.2-1.7 mass%. In addition, content of a component (B) is a value calculated | required as a dietary fiber component content, The analysis can be performed by the method as described in an Example mentioned later.
また、本発明の容器詰飲料は、当該飲料１本当たりの成分（Ｂ）の含有量が、１ｇ以上が好ましく、１．８ｇ以上がより好ましく、２．８ｇ以上が更に好ましく、４ｇ以上が更に好ましく、４．５ｇ以上が殊更に好ましく、そして、９ｇ以下が好ましく、８ｇ以下がより好ましく、７ｇ以下が更に好ましく、６ｇ以下が更に好ましく、５．５ｇ以下が殊更に好ましい。容器詰飲料１本当たりの成分（Ｂ）の含有量の範囲としては、好ましくは１〜９ｇ、より好ましくは１〜８ｇ、更に好ましくは１．８〜７ｇ、更に好ましくは２．８〜６ｇ、更に好ましくは４〜６ｇ、より更に好ましくは４．５〜５．５ｇ、殊更に好ましくは５ｇである。なお、容器に充填された飲料の容量は、２００〜６００ｇが好ましく、２５０〜５５０ｇがより好ましく、３００〜５００ｇが更に好ましく、３５０〜４５０ｇがより更に好ましい。 Further, in the packaged beverage of the present invention, the content of the component (B) per beverage is preferably 1 g or more, more preferably 1.8 g or more, further preferably 2.8 g or more, and further 4 g or more. Preferably, it is 4.5 g or more, more preferably 9 g or less, more preferably 8 g or less, further preferably 7 g or less, further preferably 6 g or less, and particularly preferably 5.5 g or less. As a range of content of the component (B) per container-packed drink, Preferably it is 1-9g, More preferably, it is 1-8g, More preferably, it is 1.8-7g, More preferably, 2.8-6g, More preferably, it is 4-6g, More preferably, it is 4.5-5.5g, Most preferably, it is 5g. In addition, 200-600g is preferable, as for the capacity | capacitance of the drink with which the container was filled, 250-550g is more preferable, 300-500g is still more preferable, 350-450g is still more preferable.
また、当該容器詰飲料の苦味強度（Ｇ）と成分（Ｂ）の質量との比率[（Ｇ）／（Ｂ）]は、臭み又は不快な香りの抑制の観点及び風味バランスの観点から、１以上が好ましく、１．５以上がより好ましく、２以上が更に好ましく、そして２０以下が好ましく、８以下がより好ましく、４以下が更に好ましく、３．５以下がより更に好ましい。かかる比率[（Ｇ）／（Ｂ）]の範囲としては、好ましくは１〜２０、より好ましくは１．５〜８、更に好ましくは１．５〜４、より更に好ましくは２〜３．５である。 Further, the ratio [(G) / (B)] of the bitterness strength (G) and the mass of the component (B) of the packaged beverage is 1 from the viewpoint of suppressing odor or unpleasant scent and from the viewpoint of flavor balance. The above is preferable, 1.5 or more is more preferable, 2 or more is more preferable, 20 or less is preferable, 8 or less is more preferable, 4 or less is further preferable, and 3.5 or less is still more preferable. The ratio [(G) / (B)] is preferably 1 to 20, more preferably 1.5 to 8, still more preferably 1.5 to 4, and still more preferably 2 to 3.5. is there.
また、本発明の容器詰飲料は、成分（Ｃ）として炭酸ガスを含有する。圧入する炭酸ガスは、臭み又は不快な香りの抑制の観点及び清涼感の付与の観点から、本発明の容器詰飲料中に、ガス容量比で１以上が好ましく、１．５以上がより好ましく、２以上が更に好ましく、そして、３以下が好ましく、２．７以下がより好ましく、２．５以下が更に好ましい。本発明の容器詰飲料中の成分（Ｃ）の含有量の範囲としては、ガス容量比で、好ましくは１〜３、より好ましくは１．５〜２．７、更に好ましくは２〜２．５である。ここで、本明細書において「ガス容量比（ガスボリューム）」とは、２０℃、1気圧における容器詰飲料の容量に対する溶解している炭酸ガス容量の比率をいう。 Moreover, the container-packed drink of this invention contains a carbon dioxide gas as a component (C). From the viewpoint of suppressing odor or unpleasant scent and imparting a refreshing feeling, the carbon dioxide gas to be injected is preferably 1 or more, more preferably 1.5 or more, in the gas capacity ratio in the container-packed beverage of the present invention. 2 or more is more preferable, 3 or less is preferable, 2.7 or less is more preferable, and 2.5 or less is more preferable. As a range of content of the component (C) in the container-packed drink of this invention, it is a gas volume ratio, Preferably it is 1-3, More preferably, it is 1.5-2.7, More preferably, it is 2-2.5. It is. As used herein, “gas volume ratio (gas volume)” refers to the ratio of the volume of dissolved carbon dioxide gas to the capacity of a packaged beverage at 20 ° C. and 1 atm.
本発明の容器詰飲料は、成分（Ｄ）として高甘味度甘味料を含有する。ここで「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。
成分（Ｄ）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、モネリン等を挙げられる。成分（Ｄ）は、１種又は２種以上を使用することができる。中でも、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）、及びソーマチンから選ばれる１種又は２種以上が好ましい。とりわけ、スクラロース、アセスルファムカリウム及びステビア（レバウディオサイド、ステビオサイド）から選ばれる１種又は２種以上が好ましい。
The container-packed drink of this invention contains a high sweetness degree sweetener as a component (D). Here, “high-intensity sweetener” means an artificial or natural sweetener having sweetness 10 to 1000 times that of sucrose and capable of imparting sweetness to foods and drinks with a small amount of addition. To do.
Examples of the component (D) include sucralose, acesulfame potassium, aspartame, stevia (rebaudioside, stevioside), thaumatin, saccharin, saccharin sodium, licorice, rahan fruit, neotame, mabinlin, brazein, monelin and the like. A component (D) can use 1 type (s) or 2 or more types. Among these, one or more selected from sucralose, acesulfame potassium, aspartame, stevia (rebaudioside, stevioside), and thaumatin are preferable. In particular, one or more selected from sucralose, acesulfame potassium and stevia (rebaudioside, stevioside) are preferable.
本発明の容器詰飲料中の成分（Ｄ）の含有量は、臭み又は不快な香りの抑制の観点から、０．０００５質量％以上が好ましく、０．００１質量％以上がより好ましく、０．００１５質量％以上が更に好ましく、０．００２質量％以上がより更に好ましく、また風味バランスの観点から、０．１質量％以下が好ましく、０．０５質量％以下がより好ましく、０．０１質量％以下が更に好ましく、０．００８質量％以下がより更に好ましい。成分（Ｄ）の含有量の範囲としては、本発明の容器詰飲料中に、好ましくは０．０００５〜０．１質量％、より好ましくは０．００１〜０．０５質量％、更に好ましくは０．００１５〜０．０１質量％、より更に好ましくは０．００２〜０．００８質量％である。 The content of the component (D) in the packaged beverage of the present invention is preferably 0.0005% by mass or more, more preferably 0.001% by mass or more, from the viewpoint of suppressing odor or unpleasant fragrance, and 0.0015 % By mass or more is more preferable, 0.002% by mass or more is more preferable, and from the viewpoint of flavor balance, 0.1% by mass or less is preferable, 0.05% by mass or less is more preferable, and 0.01% by mass or less. Is more preferable, and 0.008 mass% or less is still more preferable. As a range of content of a component (D), Preferably it is 0.0005-0.1 mass% in the container-packed drink of this invention, More preferably, it is 0.001-0.05 mass%, More preferably, it is 0. .0015 to 0.01% by mass, and still more preferably 0.002 to 0.008% by mass.
また、成分（Ｂ）と成分（Ｄ）との質量比[（Ｂ）／（Ｄ）]は、臭み又は不快な香りの抑制の観点から、５０以上が好ましく、１００以上がより好ましく、１５０以上が更に好ましく、２００以上がより更に好ましく、２５０以上がより更に好ましく、また風味バランスの観点から、１１００以下が好ましく、１０００以下がより好ましく、９００以下が更に好ましく、８００以下がより更に好ましく、５００以下がより更に好ましく、３５０以下がより更に好ましくい。かかる質量比[（Ｂ）／（Ｄ）]の範囲としては、本発明の容器詰飲料中に、好ましくは５０〜１１００、より好ましくは１００〜１０００、更に好ましくは１５０〜９００、より更に好ましくは２００〜８００であり、より更に好ましくは２００〜５００であり、より更に好ましくは２００〜３５０であり、より更に好ましくは２５０〜３５０である。 In addition, the mass ratio [(B) / (D)] of the component (B) and the component (D) is preferably 50 or more, more preferably 100 or more, and 150 or more, from the viewpoint of suppressing odor or unpleasant scent. Is more preferably 200 or more, still more preferably 250 or more, and from the viewpoint of flavor balance, 1100 or less is preferable, 1000 or less is more preferable, 900 or less is further preferable, 800 or less is more preferable, 500 The following is more preferable, and 350 or less is more preferable. The range of the mass ratio [(B) / (D)] is preferably 50 to 1100, more preferably 100 to 1000, still more preferably 150 to 900, and still more preferably in the packaged beverage of the present invention. It is 200-800, More preferably, it is 200-500, More preferably, it is 200-350, More preferably, it is 250-350.
本発明の容器詰飲料は、更に成分（Ｅ）として酸味料を含有することができる。
成分（Ｅ）は、有機酸でも、無機酸でも、それらの塩であってもよく、例えば、クエン酸、グルコン酸、リンゴ酸、酒石酸、アスコルビン酸、コハク酸、乳酸、フマル酸、アジピン酸等の有機酸、リン酸等の無機酸、それらの塩を挙げることができる。成分（Ｅ）は、１種又は２種以上を含有することができる。中でも、臭み又は不快な香りの抑制、風味バランスの観点から、クエン酸、グルコン酸、リンゴ酸、酒石酸、リン酸及びそれらの塩から選ばれる１種又は２種以上が好ましい。なお、塩としては、カリウム、ナトリウム等のアルカリ金属塩を挙げることができる。
The container-packed drink of this invention can contain a sour agent further as a component (E).
Component (E) may be an organic acid, an inorganic acid, or a salt thereof. For example, citric acid, gluconic acid, malic acid, tartaric acid, ascorbic acid, succinic acid, lactic acid, fumaric acid, adipic acid, etc. Organic acids, inorganic acids such as phosphoric acid, and salts thereof. A component (E) can contain 1 type (s) or 2 or more types. Among these, from the viewpoint of suppression of odor or unpleasant scent and flavor balance, one or more selected from citric acid, gluconic acid, malic acid, tartaric acid, phosphoric acid and salts thereof are preferable. Examples of the salt include alkali metal salts such as potassium and sodium.
本発明の容器詰飲料中の成分（Ｅ）の含有量は、酸味料の種類に応じて適宜決定することが可能であるが、臭み又は不快な香りの抑制の観点から、０．００１質量％以上が好ましく、０．００２質量％以上がより好ましく、０．００３質量％以上が更に好ましく、また風味バランスの観点から、１質量％以下が好ましく、０．７質量％以下がより好ましく、０．５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、本発明の容器詰飲料中に、好ましくは０．００１〜１質量％、より好ましくは０．００２〜０．７質量％、更に好ましくは０．００３〜０．５質量％である。 Although content of the component (E) in the container-packed drink of this invention can be suitably determined according to the kind of sour agent, from a viewpoint of suppression of a odor or unpleasant fragrance, 0.001 mass% The above is preferable, 0.002% by mass or more is more preferable, 0.003% by mass or more is more preferable, and from the viewpoint of flavor balance, 1% by mass or less is preferable, 0.7% by mass or less is more preferable, and 5 mass% or less is still more preferable. The range of the content of the component (E) is preferably 0.001 to 1% by mass, more preferably 0.002 to 0.7% by mass, and still more preferably 0.003 in the packaged beverage of the present invention. It is -0.5 mass%.
本発明の容器詰飲料は、（Ｆ）エタノールの含有量が１質量％未満であるが、臭み又は不快な香りの抑制、及び風味バランスの観点から、０．７質量％未満が好ましく、０．５質量％未満がより好ましく、０．３質量％未満が更に好ましく、０．００質量％であってもよい。なお、「エタノール含有量が０．００質量％」とは、後掲の実施例に記載の「エタノールの分析」において、エタノールの含有量が小数点二桁未満において検出限界以下である場合も包含する概念である。 The container-packed beverage of the present invention has a content of (F) ethanol of less than 1% by mass, but is preferably less than 0.7% by mass from the viewpoints of suppression of odor or unpleasant scent and flavor balance. It is more preferably less than 5% by mass, still more preferably less than 0.3% by mass, and may be 0.00% by mass. Note that “the ethanol content is 0.00 mass%” includes the case where the ethanol content is less than the detection limit in less than two decimal places in the “analysis of ethanol” described in the Examples below. It is a concept.
本発明の容器詰飲料のｐＨ（２０℃）は３〜４であるが、臭み又は不快な香りの抑制、及び風味バランスの観点から、３．２以上が好ましく、３．３以上がより好ましく、３．４以上が更に好ましく、そして３．９以下が好ましく、３．８以下が更に好ましい。ｐＨの範囲としては、好ましくは３．２〜４、より好ましくは３．３〜４、更に好ましくは３．４〜３．９、より更に好ましくは３．４〜３．８である。なお、ｐＨの測定方法は、容器詰飲料約１００ｍＬを３００ｍＬのビーカーに測りとり、スターラーピースを入れてスターラーで激しく２０分間攪拌して、炭酸ガスを取り除いた後、温度調整をして測定するものとする。 Although the pH (20 degreeC) of the container-packed drink of this invention is 3-4, 3.2 or more are preferable from a viewpoint of suppression of a smell or unpleasant fragrance, and flavor balance, 3.3 or more are more preferable, 3.4 or more is more preferable, 3.9 or less is preferable, and 3.8 or less is more preferable. The pH range is preferably 3.2 to 4, more preferably 3.3 to 4, further preferably 3.4 to 3.9, and still more preferably 3.4 to 3.8. The pH is measured by measuring approximately 100 mL of a packaged beverage in a 300 mL beaker, adding a stirrer piece, stirring vigorously for 20 minutes with a stirrer, removing carbon dioxide, and adjusting the temperature. And
本発明の容器詰飲料は、更に香料、ビタミン、ミネラル、酸化防止剤、各種エステル類、色素類、乳化剤、保存料、調味料、甘味料（高甘味度甘味料を除く）、品質安定剤等の添加剤を１種又は２種以上を組み合わせて含有させることができる。これら添加剤の含有量は、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 packaged beverage of the present invention further includes flavors, vitamins, minerals, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, sweeteners (excluding high-intensity sweeteners), quality stabilizers, etc. These additives may be contained alone or in combination of two or more. The content of these additives can be appropriately set within a range that does not impair the object of the present invention.
本発明の容器詰飲料は、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て提供することができる。 The container-packed beverage of the present invention can be provided by filling a normal packaging container such as a molded container (so-called PET bottle), a metal can, or a bottle mainly composed of polyethylene terephthalate.
本発明の容器詰飲料は、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、容器詰飲料の容器の種類に応じて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１０２０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 packaged beverage of the present invention may be heat sterilized, and as a heat sterilization method, especially if it meets the conditions stipulated in applicable regulations (Food Sanitation Law in Japan) It is not limited. 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).
Moreover, it is also possible to select the heat sterilization method according to the type of container of the container-packed beverage. For example, after filling the container with a beverage such as a metal can or a bottle, the container is heated and sterilized (for example, 60 to 60). 140 ° C., 1 to 60 minutes), retort sterilization or post-filling sterilization (pastration) can be employed. In the case of pasteurization after filling, the pasteurization can be performed by heat sterilization, for example, at 65 ° C for 1 to 60 minutes, preferably at 65 ° C for 5 to 30 minutes, and more preferably at 65 ° C for 1020 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.
前述の実施形態に関し、本発明は更に以下の容器詰飲料、方法及び使用を開示する。 In relation to the foregoing embodiments, the present invention further discloses the following packaged beverages, methods and uses.
＜１＞
次の成分（Ａ）〜（Ｄ）；
（Ａ）苦味料
（Ｂ）難消化性デキストリン ０．３〜２質量％
（Ｃ）炭酸ガス、及び
（Ｄ）高甘味度甘味料
を含有し、ｐＨ３〜４である、エタノール含有量が１質量％未満の容器詰飲料。
<1>
The following components (A) to (D);
(A) Bittering agent (B) Indigestible dextrin 0.3-2 mass%
(C) Carbonated gas and (D) A high-sweetness sweetener and a pH of 3 to 4, and an ethanol content of less than 1% by mass is a packaged beverage.
＜２＞
次の成分（Ａ）〜（Ｄ）；
（Ａ）苦味料
（Ｂ）難消化性デキストリン ０．３〜２質量％
（Ｃ）炭酸ガス、及び
（Ｄ）高甘味度甘味料
を配合し、ｐＨを３〜４に調整する工程を含む、エタノール含有量が１質量％未満の容器詰飲料の苦味料由来の臭み又は不快な香りの抑制方法。
<2>
The following components (A) to (D);
(A) Bittering agent (B) Indigestible dextrin 0.3-2 mass%
(C) Carbon dioxide gas, and (D) A high sweetness degree sweetener, and the step of adjusting the pH to 3 to 4, the odor derived from the bitterness of a packaged beverage having an ethanol content of less than 1% by mass or How to suppress unpleasant scents.
＜３＞
（Ａ）苦味料、（Ｃ）炭酸ガス、及び（Ｄ）高甘味度甘味料を含有し、ｐＨ３〜４であるエタノール含有量が１質量％未満の容器詰飲料において、
（Ｂ）難消化性デキストリンを０．３〜２質量％配合する、苦味料由来の臭み又は不快な香りを抑制するための難消化性デキストリンの使用。
<3>
In a packaged beverage containing (A) a bitter, (C) carbon dioxide, and (D) a high-intensity sweetener and having an ethanol content of less than 1% by mass with a pH of 3-4,
(B) Use of an indigestible dextrin for suppressing an unpleasant odor or an unpleasant odor derived from 0.3 to 2% by mass of an indigestible dextrin.
＜４＞
成分（Ａ）が、好ましくは苦味物質を含有する天然物からの抽出物である、前記＜１＞記載の容器詰飲料、前記＜２＞記載の苦味料由来の臭み又は不快な香りの抑制方法、又は前記＜３＞記載の難消化性デキストリンの使用（以下、「容器詰飲料、苦味料由来の臭み又は不快な香りの抑制方法、又は難消化性デキストリンの使用」を「容器詰飲料等」と称する）。
＜５＞
成分（Ａ）が、好ましくはホップ抽出物、柑橘抽出物、ニガキ抽出物、コーヒー抽出物、茶抽出物、ゴーヤ抽出物、ハス胚芽抽出物、キダチアロエ抽出物、及びニガヨモギ抽出物から選ばれる１種又は２種以上である、前記＜１＞〜＜４＞のいずれか一に記載の容器詰飲料等。
＜６＞
硫酸キニーネ標準溶液を基準とする当該容器詰飲料の苦味強度が、好ましくは３以上、より好ましくは３．５以上、更に好ましくは４以上であって、好ましくは６以下、より好ましくは５以下、更に好ましくは４．５以下である、前記＜１＞〜＜５＞のいずれか一に記載の容器詰飲料等。
＜７＞
硫酸キニーネ標準溶液を基準とする当該容器詰飲料の苦味強度が、好ましくは３〜６、より好ましくは３．５〜５、更に好ましくは４〜４．５である、前記＜１＞〜＜６＞のいずれか一に記載の容器詰飲料等。
＜８＞
成分（Ｂ）が、好ましくはトウモロコシ、馬鈴薯、甘藷、小麦、米、もち米及びタピオカから選ばれる１以上の植物に由来するものであり、更に好ましくはトウモロコシに由来するものである、前記＜１＞〜＜７＞のいずれか一に記載の容器詰飲料等。
＜９＞
成分（Ｂ）のデキストロース当量（ＤＥ）が、好ましくは１以上、より好ましくは５以上、更に好ましくは７以上、より更に好ましくは９以上であって、好ましくは３０以下、より好ましくは２５以下、更に好ましくは２３以下、より更に好ましくは２０以下である、前記＜１＞〜＜８＞のいずれか一に記載の容器詰飲料等。
＜１０＞
成分（Ｂ）のデキストロース当量（ＤＥ）が、好ましくは１〜３０、より好ましくは５〜２５、更に好ましくは７〜２３、より更に好ましくは９〜２０である、前記＜１＞〜＜９＞のいずれか一に記載の容器詰飲料等。
<4>
The ingredient (A) is preferably an extract from a natural product containing a bitter substance, the container-packed beverage according to <1> above, and the method for suppressing a odor or unpleasant odor derived from the bitter taste according to <2> above Or use of the indigestible dextrin according to the above <3> (hereinafter referred to as “contained beverage, method for suppressing odor or unpleasant fragrance derived from bitters, or use of indigestible dextrin” as “contained beverage etc.” Called).
<5>
Component (A) is preferably one selected from hop extract, citrus extract, nigaki extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, prickly aloe extract, and sagebrush extract Or the container-packed drink as described in any one of said <1>-<4> etc. which are 2 or more types.
<6>
The bitterness intensity of the packaged beverage based on the quinine sulfate standard solution is preferably 3 or more, more preferably 3.5 or more, still more preferably 4 or more, preferably 6 or less, more preferably 5 or less, More preferably, the container-packed beverage according to any one of <1> to <5>, which is 4.5 or less.
<7>
<1> to <6, wherein the bitterness intensity of the packaged beverage based on the quinine sulfate standard solution is preferably 3 to 6, more preferably 3.5 to 5, and still more preferably 4 to 4.5. > The packaged beverage according to any one of
<8>
The component (B) is preferably derived from one or more plants selected from corn, potato, sweet potato, wheat, rice, glutinous rice and tapioca, more preferably derived from corn, <1 > To <7> The packaged beverage according to any one of <7>.
<9>
The dextrose equivalent (DE) of component (B) is preferably 1 or more, more preferably 5 or more, still more preferably 7 or more, still more preferably 9 or more, preferably 30 or less, more preferably 25 or less, The container-packed beverage according to any one of <1> to <8>, more preferably 23 or less, and still more preferably 20 or less.
<10>
<1> to <9>, wherein the dextrose equivalent (DE) of the component (B) is preferably 1 to 30, more preferably 5 to 25, still more preferably 7 to 23, and still more preferably 9 to 20. A packaged beverage according to any one of the above.
＜１１＞
成分（Ｂ）の含有量が、好ましくは０．５質量％以上、より好ましくは０．８質量％以上、更に好ましくは１質量％以上、より更に好ましくは１．２質量％以上であって、好ましくは１．９５質量％以下、より好ましくは１．９質量％以下、更に好ましくは１．８５質量％以下、より更に好ましくは１．７質量％以下である、前記＜１＞〜＜１０＞のいずれか一に記載の容器詰飲料等。
＜１２＞
成分（Ｂ）の含有量が、好ましくは０．５〜１．９５質量％、より好ましくは０．８〜１．９質量％、更に好ましくは１〜１．８５質量％であり、殊更に好ましくは１．２〜１．７質量％である、前記＜１＞〜＜１１＞のいずれか一に記載の容器詰飲料等。
＜１３＞
当該容器詰飲料１本当たりの成分（Ｂ）の含有量が、好ましくは１ｇ以上、より好ましくは１．８ｇ以上、更に好ましくは２．８ｇ以上、更に好ましくは４ｇ以上、より更に好ましくは４．５ｇ以上であって、好ましくは９ｇ以下、より好ましくは８ｇ以下、更に好ましくは７ｇ以下、更に好ましくは６ｇ以下、より更に好ましくは５．５ｇ以下である、前記＜１＞〜＜１２＞のいずれか一に記載の容器詰飲料等。
＜１４＞
当該容器詰飲料１本当たりの成分（Ｂ）の含有量が、好ましくは１〜９ｇ、より好ましくは１〜８ｇ、更に好ましくは１．８〜７ｇ、更に好ましくは２．８〜６ｇ、更に好ましくは４〜６ｇ、より更に好ましくは４．５〜５．５ｇ、殊更に好ましくは５ｇである、前記＜１＞〜＜１３＞のいずれか一に記載の容器詰飲料等。
＜１５＞
容器に充填されたコーヒー飲料の容量が、好ましくは２００〜６００ｇ、より好ましくは２５０〜５５０ｇ、更に好ましくは３００〜５００ｇ、より更に好ましくは３５０〜４５０ｇである、前記＜１＞〜＜１４＞のいずれか一に記載の容器詰飲料等。
＜１６＞
当該容器詰飲料の苦味強度（Ｇ）と成分（Ｂ）の質量との比率[（Ｇ）／（Ｂ）]が、好ましくは１以上、より好ましくは１．５以上、更に好ましくは２以上であって、好ましくは２０以下、より好ましくは８以下、更に好ましくは４以下が更に好ましく、３．５以下である、前記＜１＞〜＜１５＞のいずれか一に記載の容器詰飲料等。
＜１７＞
当該容器詰飲料の苦味強度（Ｇ）と成分（Ｂ）の質量との比率[（Ｇ）／（Ｂ）]が、好ましくは１〜２０、より好ましくは１．５〜８、更に好ましくは１．５〜４、より更に好ましくは２〜３．５である、前記＜１＞〜＜１６＞のいずれか一に記載の容器詰飲料等。
＜１８＞
成分（Ｃ）の含有量が、ガス容量比で、好ましくは１以上、より好ましくは１．５以上、更に好ましくは２以上であって、好ましくは３以下、より好ましくは２．７以下、更に好ましくは２．５以下である、前記＜１＞〜＜１７＞のいずれか一に記載の容器詰飲料等。
＜１９＞
成分（Ｃ）の含有量が、ガス容量比で、好ましくは１〜３、より好ましくは１．５〜２．７、更に好ましくは２〜２．５である、前記＜１＞〜＜１８＞のいずれか一に記載の容器詰飲料等。
＜２０＞
成分（Ｄ）が、好ましくはスクラロース、アセスルファムカリウム、アスパルテーム、ステビア（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、及びモネリンから選ばれる１種又は２種以上であり、より好ましくはスクラロース、アセスルファムカリウム、アスパルテーム、ステビア（レバウディオサイド、ステビオサイド）、及びソーマチンから選ばれる１種又は２種以上であり、更に好ましくはスクラロース、アセスルファムカリウム及びステビア（レバウディオサイド、ステビオサイド）から選ばれる１種又は２種以上である、前記＜１＞〜＜１９＞のいずれか一に記載の容器詰飲料等。
<11>
The content of the component (B) is preferably 0.5% by mass or more, more preferably 0.8% by mass or more, further preferably 1% by mass or more, still more preferably 1.2% by mass or more, <1> to <10>, preferably 1.95% by mass or less, more preferably 1.9% by mass or less, further preferably 1.85% by mass or less, and still more preferably 1.7% by mass or less. A packaged beverage according to any one of the above.
<12>
The content of the component (B) is preferably 0.5 to 1.95% by mass, more preferably 0.8 to 1.9% by mass, still more preferably 1-1.85% by mass, and still more preferably. Is 1.2 to 1.7% by mass, the container-packed beverage according to any one of <1> to <11>.
<13>
The content of the component (B) per one bottled beverage is preferably 1 g or more, more preferably 1.8 g or more, still more preferably 2.8 g or more, still more preferably 4 g or more, and even more preferably 4. Any one of the above <1> to <12>, which is 5 g or more, preferably 9 g or less, more preferably 8 g or less, still more preferably 7 g or less, still more preferably 6 g or less, and even more preferably 5.5 g or less. Container-packed beverages or the like according to Kaichi.
<14>
The content of the component (B) per one bottled beverage is preferably 1 to 9 g, more preferably 1 to 8 g, still more preferably 1.8 to 7 g, still more preferably 2.8 to 6 g, still more preferably. Is 4 to 6 g, more preferably 4.5 to 5.5 g, and still more preferably 5 g, etc., the packaged beverage according to any one of the above <1> to <13>.
<15>
<1> to <14>, wherein the capacity of the coffee beverage filled in the container is preferably 200 to 600 g, more preferably 250 to 550 g, still more preferably 300 to 500 g, and still more preferably 350 to 450 g. The packaged beverage according to any one of the above.
<16>
The ratio [(G) / (B)] of the bitterness strength (G) and the mass of the component (B) of the packaged beverage is preferably 1 or more, more preferably 1.5 or more, and still more preferably 2 or more. In addition, the packaged beverage according to any one of <1> to <15>, which is preferably 20 or less, more preferably 8 or less, still more preferably 4 or less, and 3.5 or less.
<17>
The ratio [(G) / (B)] of the bitterness strength (G) and the mass of the component (B) of the packaged beverage is preferably 1 to 20, more preferably 1.5 to 8, and still more preferably 1. The container-packed beverage according to any one of <1> to <16>, which is 5 to 4, more preferably 2 to 3.5.
<18>
The content of component (C) is preferably 1 or more, more preferably 1.5 or more, still more preferably 2 or more, preferably 3 or less, more preferably 2.7 or less, in terms of gas volume ratio. The packaged beverage according to any one of <1> to <17>, which is preferably 2.5 or less.
<19>
<1> to <18>, wherein the content of the component (C) is preferably 1 to 3, more preferably 1.5 to 2.7, and still more preferably 2 to 2.5 in terms of gas volume ratio. A packaged beverage according to any one of the above.
<20>
Component (D) is preferably one or two selected from sucralose, acesulfame potassium, aspartame, stevia (rebaudioside, stevioside), thaumatin, saccharin, saccharin sodium, licorice, rahan fruit, neotame, mabinlin, brazein, and monelin One or more selected from sucralose, acesulfame potassium, aspartame, stevia (rebaudioside, stevioside) and thaumatin, more preferably sucralose, acesulfame potassium and stevia The packaged beverage according to any one of the above <1> to <19>, which is one or more selected from baudioside and stevioside).
＜２１＞
成分（Ｄ）の含有量が、好ましくは０．０００５質量％以上、より好ましくは０．００１質量％以上、更に好ましくは０．００１５質量％以上、より更に好ましくは０．００２質量％以上であって、好ましくは０．１質量％以下、より好ましくは０．０５質量％以下、更に好ましくは０．０１質量％以下、より更に好ましくは０．００８質量％以下である、前記＜１＞〜＜２０＞のいずれか一に記載の容器詰飲料等。
＜２２＞
成分（Ｄ）の含有量が、好ましくは０．０００５〜０．１質量％、より好ましくは０．００１〜０．０５質量％、更に好ましくは０．００１５〜０．０１質量％、より更に好ましくは０．００２〜０．００８質量％である、前記＜１＞〜＜２１＞のいずれか一に記載の容器詰飲料等。
＜２３＞
成分（Ｂ）と成分（Ｄ）との質量比[（Ｂ）／（Ｄ）]が、好ましくは５０以上、より好ましくは１００以上、更に好ましくは１５０以上、更に好ましくは２００以上、より更に好ましくは２５０以上であって、好ましくは１１００以下、より好ましくは１０００以下、更に好ましくは９００以下、更に好ましくは８００以下、更に好ましくは５００以下、より更に好ましくは３５０以下である、前記＜１＞〜＜２２＞のいずれか一に記載の容器詰飲料等。
＜２４＞
成分（Ｂ）と成分（Ｄ）との質量比[（Ｂ）／（Ｄ）]が、好ましくは５０〜１１００、より好ましくは１００〜１０００、更に好ましくは１５０〜９００、更に好ましくは２００〜８００であり、更に好ましくは２００〜５００、更に好ましくは２００〜３５０、より更に好ましくは２５０〜３５０である、前記＜１＞〜＜２３＞のいずれか一に記載の容器詰飲料等。
＜２５＞
好ましくは成分（Ｅ）として酸味料を更に含有する、前記＜１＞〜＜２４＞のいずれか一に記載の容器詰飲料等。
＜２６＞
成分（Ｅ）が、好ましくは有機酸、無機酸及びそれらの塩から選ばれる１種又は２種以上であり、より好ましくはクエン酸、グルコン酸、リンゴ酸、酒石酸、アスコルビン酸、コハク酸、乳酸、フマル酸、アジピン酸、リン酸及びそれらの塩から選ばれる１種又は２種以上であり、更に好ましくはクエン酸、グルコン酸、リンゴ酸、酒石酸、リン酸及びそれらの塩から選ばれる１種又は２種以上である、前記＜２５＞記載の容器詰飲料等。
＜２７＞
塩が、好ましくはアルカリ金属塩であり、更に好ましくはカリウム塩、又はナトリウム塩である、前記＜２６＞記載の容器詰飲料等。
＜２８＞
成分（Ｅ）の含有量が、好ましくは０．００１質量％以上、より好ましくは０．００２質量％以上、更に好ましくは０．００３質量％以上であって、好ましくは１質量％以下、より好ましくは０．７質量％以下、更に好ましくは０．５質量％以下である、前記＜２５＞〜＜２７＞のいずれか一に記載の容器詰飲料等。
＜２９＞
（Ｆ）エタノールの含有量が、好ましくは０．７質量％未満、より好ましくは０．５質量％未満、更に好ましくは０．３質量％未満であり、また０．００質量％であってもよい、前記＜１＞〜＜２８＞のいずれか一に記載の容器詰飲料等。
＜３０＞
ｐＨ（２０℃）が、好ましくは３．２以上、より好ましくは３．３以上、更に好ましくは３．４以上であって、好ましくは３．９以下、更に好ましくは３．８以下である、前記＜１＞〜＜２９＞のいずれか一に記載の容器詰飲料等。
<21>
The content of component (D) is preferably 0.0005% by mass or more, more preferably 0.001% by mass or more, still more preferably 0.0015% by mass or more, and still more preferably 0.002% by mass or more. Preferably, it is 0.1% by mass or less, more preferably 0.05% by mass or less, still more preferably 0.01% by mass or less, and still more preferably 0.008% by mass or less. 20> or the like.
<22>
The content of the component (D) is preferably 0.0005 to 0.1% by mass, more preferably 0.001 to 0.05% by mass, still more preferably 0.0015 to 0.01% by mass, and still more preferably. Is 0.002 to 0.008% by mass, or the like, according to any one of <1> to <21>.
<23>
The mass ratio [(B) / (D)] of component (B) to component (D) is preferably 50 or more, more preferably 100 or more, still more preferably 150 or more, still more preferably 200 or more, and even more preferably. Is not less than 250, preferably not more than 1100, more preferably not more than 1000, still more preferably not more than 900, still more preferably not more than 800, still more preferably not more than 500, still more preferably not more than 350, <22> The packaged beverage according to any one of the above.
<24>
The mass ratio [(B) / (D)] of the component (B) and the component (D) is preferably 50 to 1100, more preferably 100 to 1000, still more preferably 150 to 900, still more preferably 200 to 800. More preferably, it is 200-500, More preferably, it is 200-350, More preferably, it is 250-350, The container-packed drink as described in any one of said <1>-<23> etc.
<25>
Preferably, the packaged beverage according to any one of <1> to <24>, further containing a sour agent as the component (E).
<26>
Component (E) is preferably one or more selected from organic acids, inorganic acids and salts thereof, more preferably citric acid, gluconic acid, malic acid, tartaric acid, ascorbic acid, succinic acid, lactic acid , Fumaric acid, adipic acid, phosphoric acid and salts thereof, or more preferably, citric acid, gluconic acid, malic acid, tartaric acid, phosphoric acid and salts thereof Or the container-packed drink of said <25> etc. which are 2 or more types.
<27>
The container-packed beverage according to the above <26>, wherein the salt is preferably an alkali metal salt, more preferably a potassium salt or a sodium salt.
<28>
The content of the component (E) is preferably 0.001% by mass or more, more preferably 0.002% by mass or more, further preferably 0.003% by mass or more, preferably 1% by mass or less, more preferably Is 0.7% by mass or less, and more preferably 0.5% by mass or less, the container-packed beverage according to any one of <25> to <27>.
<29>
(F) The ethanol content is preferably less than 0.7% by mass, more preferably less than 0.5% by mass, still more preferably less than 0.3% by mass, and even 0.00% by mass. The container-packed drink as described in any one of said <1>-<28> etc. which are good.
<30>
The pH (20 ° C.) is preferably 3.2 or more, more preferably 3.3 or more, still more preferably 3.4 or more, preferably 3.9 or less, more preferably 3.8 or less. The packaged beverage or the like according to any one of <1> to <29>.
＜３１＞
ｐＨ（２０℃）が、好ましくは３．２以上、より好ましくは３．３以上、更に好ましくは３．４以上であって、好ましくは３．９以下、更に好ましくは３．８以下である、前記＜１＞〜＜３０＞のいずれか一に記載の容器詰飲料等。
＜３２＞
好ましくは香料、ビタミン、ミネラル、酸化防止剤、各種エステル類、色素類、乳化剤、保存料、調味料、甘味料（高甘味度甘味料を除く）、及び品質安定剤から選ばれる１種又は２種以上を含有する、前記＜１＞〜＜３１＞のいずれか一に記載の容器詰飲料等。
＜３３＞
容器が、好ましく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、金属箔やプラスチックフィルムと複合された紙容器、又は瓶である、前記＜１＞〜＜３２＞のいずれか一に記載の容器詰飲料等。
＜３４＞
好ましくは加熱殺菌されたものである、前記＜１＞〜＜３３＞のいずれか一に記載の容器詰飲料等。
＜３５＞
加熱殺菌が、好ましく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り、より好ましくはレトルト殺菌、高温短時間殺菌（ＨＴＳＴ）、又は超高温殺菌（ＵＨＴ）である、前記＜３４＞記載の容器詰飲料等。
＜３６＞
加熱殺菌が、好ましくは６５〜１３０℃で０．１秒〜３０分間、より好ましくは７０〜１２５℃で１秒〜２５分間、更に好ましくは７５〜１２０℃で１０秒〜２０分間の条件である、前記＜３４＞記載の容器詰飲料等。
<31>
The pH (20 ° C.) is preferably 3.2 or more, more preferably 3.3 or more, still more preferably 3.4 or more, preferably 3.9 or less, more preferably 3.8 or less. The packaged beverage or the like according to any one of <1> to <30>.
<32>
Preferably, one or two selected from flavorings, vitamins, minerals, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, sweeteners (excluding high-intensity sweeteners), and quality stabilizers The container-packed drink according to any one of <1> to <31>, which contains seeds or more.
<33>
Any of <1> to <32>, wherein the container is preferably a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle. Container-packed beverages or the like according to Kaichi.
<34>
The packaged beverage according to any one of <1> to <33>, which is preferably heat-sterilized.
<35>
Heat sterilization preferably conforms to the conditions stipulated by applicable laws and regulations (food hygiene law in Japan), more preferably retort sterilization, high temperature short time sterilization (HTST), or ultra high temperature The packaged beverage according to the above <34>, which is sterilization (UHT).
<36>
Heat sterilization is preferably performed at 65 to 130 ° C for 0.1 second to 30 minutes, more preferably at 70 to 125 ° C for 1 second to 25 minutes, and even more preferably at 75 to 120 ° C for 10 seconds to 20 minutes. The container-packed beverage according to <34>.
１．難消化性デキストリンの分析
（１）定量法
試料約１ｇを精密に量り（Ｓｐ）、０．０８ｍｏｌ／Ｌリン酸緩衝液（ｐＨ６．０）を加え５０ｍＬにした。これに熱安定性α−アミラーゼ（ターマミル１２０Ｌ：ノボザイムズ社）０．１ｍＬを加え、沸騰水浴中に入れ、３０分間振とうした。放冷後、０．２７５ｍｏｌ／Ｌ水酸化ナトリウム溶液１０ｍＬでｐＨを７．５±０．１に調整した。たんぱく分解酵素溶液（プロテアーゼＰ-５３８０：シグマ社）０．１ｍＬを加え、６０℃で振とうしながら３０分間反応させた。放冷後、０．３２５ｍｏｌ／Ｌ塩酸１０ｍＬで、ｐＨを４．３±０．３に調整した。次いで、アミログルコシダーゼ（アミログルコシダーゼＡ-９９１３：シグマ社）０．１ｍＬを加え、６０℃で振とうしながら３０分間反応させた。以上の酵素処理を終了後、直ちに沸騰水浴中で１０分間加熱した後冷却し、１０Ｗ／Ｖ％グリセリン溶液（内部標準物質）３ｍＬを加え水で１００ｍＬとし酵素処理液とした。
酵素処理液５０ｍＬをイオン交換樹脂〔アンバーライトＩＲＡ-６７（ＯＨ型，オルガノ社）：アンバーライト２００ＣＴ（Ｈ型，オルガノ社）＝１：１（容量比）〕５０ｍＬを充填したカラム（ガラス管、φ２０ｍｍ×３００ｍｍ）に通液速度５０ｍＬ／ｈｒで通液し、更に水を通して流出液の全量を約２００ｍＬとした。この溶液をロータリーエバポレーターで濃縮し、全量を水で１０ｍＬとした後、孔径０．４５μｍのメンブレンフィルターで濾過し、検液とした。検液２０μＬにつきＨＰＬＣにより、検液のグリセリン及び食物繊維画分のピーク面積値を測定し、次式により食物繊維成分含量を求めた。
1. Analysis of indigestible dextrin (1) Quantitative method Approximately 1 g of a sample was accurately weighed (Sp), and 0.08 mol / L phosphate buffer (pH 6.0) was added to make 50 mL. To this was added 0.1 mL of heat-stable α-amylase (Termamyl 200L: Novozymes), placed in a boiling water bath, and shaken for 30 minutes. After cooling, the pH was adjusted to 7.5 ± 0.1 with 10 mL of 0.275 mol / L sodium hydroxide solution. Proteolytic enzyme solution (Protease P-5380: Sigma) (0.1 mL) was added, and the mixture was reacted for 30 minutes while shaking at 60 ° C. After cooling, the pH was adjusted to 4.3 ± 0.3 with 10 mL of 0.325 mol / L hydrochloric acid. Next, 0.1 mL of amyloglucosidase (amyloglucosidase A-9913: Sigma) was added, and the mixture was reacted for 30 minutes while shaking at 60 ° C. Immediately after the above enzyme treatment was completed, it was heated in a boiling water bath for 10 minutes and then cooled, 3 mL of a 10 W / V% glycerin solution (internal standard substance) was added to make 100 mL with water, and an enzyme treatment solution was obtained.
A column (glass tube, glass tube, 50 mL of enzyme treatment solution packed with 50 mL of ion exchange resin [Amberlite IRA-67 (OH type, Organo): Amberlite 200CT (H type, Organo) = 1: 1 (volume ratio)]. (φ20 mm × 300 mm) at a flow rate of 50 mL / hr, and further through water to make the total amount of the effluent about 200 mL. This solution was concentrated with a rotary evaporator, and the total amount was adjusted to 10 mL with water, followed by filtration with a membrane filter having a pore size of 0.45 μm to prepare a test solution. The peak area value of glycerin and dietary fiber fraction of the test solution was measured by HPLC per 20 μL of the test solution, and the dietary fiber component content was determined by the following formula.
食物繊維成分含量（％）＝〔Ｘ1／Ｙ1〕×ｆ1×〔Ｚ1／Ｓｐ〕×１００
〔式中、Ｘ1は食物繊維成分のピーク面積を示し、Ｙ1はグリセリンのピーク面積を示し、ｆ1はグリセリンとブドウ糖のピーク感度補正係数（０．８２）を示し、Ｚ1は内部標準グリセリン重量（ｍｇ）を示し、Ｓｐは秤取試料重量（ｍｇ）を示す。〕
Dietary fiber component content (%) = [X 1 / Y 1 ] × f 1 × [Z 1 / Sp] × 100
[Wherein X 1 represents the peak area of the dietary fiber component, Y 1 represents the peak area of glycerin, f 1 represents the peak sensitivity correction coefficient (0.82) of glycerin and glucose, and Z 1 represents the internal standard. The glycerin weight (mg) is shown, and Sp is the weighed sample weight (mg). ]
ＨＰＬＣ分析
・検出器 ：示差屈折計
・カラム充填剤：ＴＳＫｇｅｌ Ｇ２５００ＰＷXL
・カラム管 ：φ７．８ｍｍ×３００ｍｍ
・カラム温度：８０℃
・移動相 ：水
・流速 ：０．５ｍＬ／ｍｉｎ
・注入量 ：２０μＬ
HPLC analysis / detector: differential refractometer / column packing: TSKgel G2500PW XL
・ Column tube: φ7.8mm × 300mm
-Column temperature: 80 ° C
・ Mobile phase: Water ・ Flow rate: 0.5 mL / min
・ Injection volume: 20μL
（２）デキストロース当量
試料２．５ｇを正確に量り、水に溶かして２００ｍＬとする。この液１０ｍＬを正確に量り、０．０４ｍｏｌ／Ｌヨウ素溶液１０ｍＬと、０．０４ｍｏｌ／Ｌ水酸化ナトリウム溶液１５ｍＬを加えて２０分間暗所に放置する。次に、２ｍｏｌ／Ｌ塩酸を５ｍＬ加えて混和した後、０．０４ｍｏｌ／Ｌチオ硫酸ナトリウム溶液で滴定する。滴定の終点近くで液が微黄色になったら、でんぷん指示薬２滴を加えて滴定を継続し、液の色が消失した時点を滴定の終点とする。別に空試験を行う。次式によりデキストロース当量（ＤＥ）を求める。
(2) Dextrose equivalent A 2.5 g sample is accurately weighed and dissolved in water to 200 mL. 10 mL of this solution is accurately weighed, and 10 mL of a 0.04 mol / L iodine solution and 15 mL of a 0.04 mol / L sodium hydroxide solution are added and left in the dark for 20 minutes. Next, 5 mL of 2 mol / L hydrochloric acid is added and mixed, and titrated with a 0.04 mol / L sodium thiosulfate solution. When the liquid becomes slightly yellow near the end point of titration, add 2 drops of starch indicator and continue titration. The time point at which the color of the liquid disappears is taken as the end point of titration. Separately perform a blank test. The dextrose equivalent (DE) is determined by the following formula.
ＤＥ＝（ｂ−ａ）×ｆ×３．６０２／（１／１０００）／（２００／１０）／[Ａ×（１００−Ｂ）×１００]×１００
〔式中、ａは滴定値（ｍＬ）を示し、ｂはブランク値（ｍＬ）を示し、ｆはチオ硫酸ナトリウム溶液のファクター値を示し、Ａは試料の秤取量（ｍｇ）を示し、Ｂは試料の水分値（％）を示す。〕
DE = (ba) * f * 3.602 / (1/1000) / (200/10) / [A * (100-B) * 100] * 100
[Wherein, a represents the titration value (mL), b represents the blank value (mL), f represents the factor value of the sodium thiosulfate solution, A represents the weighed amount (mg) of the sample, B Indicates the moisture value (%) of the sample. ]
２．エタノールの分析
エタノールの分析は、次に示すガスクロマトグラフ法にしたがって行った。
分析機器は、ＧＣ-１４Ｂ（島津製作所社製）を使用した。
分析機器の装置構成は次の通りである。
・検出器 ：ＦＩＤ
・カラム ：Gaskuropack55、８０〜１００ｍｅｓｈ、φ３．２ｍｍ×３．１ｍ
2. Analysis of ethanol The analysis of ethanol was performed according to the gas chromatographic method shown below.
GC-14B (manufactured by Shimadzu Corporation) was used as an analytical instrument.
The apparatus configuration of the analytical instrument is as follows.
・ Detector: FID
Column: Gaskuropack 55, 80-100 mesh, φ3.2 mm × 3.1 m
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１３０℃
・ガス圧力：ヘリウム（キャリアガス）１４０ｋＰａ、水素 ６０ｋＰａ、空気 ５０ｋＰａ
・注入量 ：２μＬ
The analysis conditions are as follows.
-Temperature: Sample inlet and detector 250 ° C, column 130 ° C
Gas pressure: Helium (carrier gas) 140 kPa, hydrogen 60 kPa, air 50 kPa
・ Injection volume: 2μL
以下の手順にて分析用試料を調製した。
検体５ｇを量りとり、これに水を加えて２５ｍＬに定容した。その溶液をディスクろ過し、試料溶液とした。調製した試料溶液をガスクロマトグラフ分析に供した。
A sample for analysis was prepared by the following procedure.
A sample (5 g) was weighed, and water was added thereto to make a constant volume of 25 mL. The solution was subjected to disk filtration to obtain a sample solution. The prepared sample solution was subjected to gas chromatographic analysis.
３．炭酸ガスの分析
「最新・ソフトドリンクス（最新・ソフトドリンクス編集委員会、株式会社光琳、平成１５年９月３０日発行）」の第VI編 ３−１−２ガス内圧力の検査に記載の方法を用いた。具体的には、以下のとおりである。
１）測定前に製品を恒温槽にて２０℃まで温め、液温を均一にした。
２）ガスボリュームを測定機にかけ、スニフト（スニフトバルブを開放し、大気圧までゲージを戻す）を行う。スニフト操作を行うことによりヘッドスペース中のエアーを抜いた。
３）次に激しく振動させゲージ圧が一定値を示したら、その値を読み、製品の温度を測定し、表（スニフト用ガスボリュームチャート）よりガスボリュームを求めた。
3. Analysis of carbon dioxide As described in Volume 3-3-1-2 Gas Pressure Inspection of "Latest Soft Drinks (Latest Soft Drinks Editorial Committee, Kohan Co., Ltd., issued on September 30, 2003)" The method of was used. Specifically, it is as follows.
1) Prior to measurement, the product was warmed to 20 ° C. in a thermostatic bath to make the liquid temperature uniform.
2) Apply the gas volume to the measuring instrument and perform snift (open the snift valve and return the gauge to atmospheric pressure). The air in the headspace was removed by performing a sniffing operation.
3) Next, vigorously vibrate and when the gauge pressure showed a constant value, the value was read, the temperature of the product was measured, and the gas volume was determined from the table (sniff gas volume chart).
４．苦味強度の測定
被験者５名が下記表１記載の硫酸キニーネの標準水溶液を基準として各試験液の苦味レベルを官能試験し、各被験者の評点の平均値を求めた。
4). Measurement of bitterness strength Five subjects tested the bitterness level of each test solution based on the standard aqueous solution of quinine sulfate listed in Table 1 below, and determined the average value of the scores of each subject.
５．官能評価
３名の専門パネルが各容器詰飲料を開封したときの「苦味料由来の臭み又は不快な香りの抑制効果」ついて、比較例２の容器詰飲料の「苦味料由来の臭み又は不快な香りの抑制効果」を「１」として５段階で評価した。具体的な評価基準は以下のとおりであり、協議により最終評点を決定した。
5). Sensory evaluation About the “bitter taste-derived odor or unpleasant odor control effect” when the three specialized panels opened each of the packaged drinks, “the bitter taste-derived odor or unpleasantness of the packaged drink of Comparative Example 2” The “scent suppression effect” was evaluated as “1” in five stages. The specific evaluation criteria are as follows, and the final score was determined through consultation.
評価基準
評点５：臭み又は不快な香りがない
４：臭み又は不快な香りがほとんどない
３：臭み又は不快な香りが僅かにある
２：臭み又は不快な香りがある
１：臭み又は不快な香りが強い
Evaluation criteria Score 5: No odor or unpleasant scent 4: Little odor or unpleasant scent 3: Slight odor or unpleasant scent 2: Smell or unpleasant scent 1: Odor or unpleasant scent strong
実施例１〜１４及び比較例１〜６
表２に示す各成分をイオン交換水に混合溶解し８７．５ｇにした後、クエン酸又はグルコン酸で所定のｐＨに調整した。次に、４℃に冷却した炭酸ガス容量比３．１の炭酸水で全量３５０ｇ（炭酸ガスの容量比２．３）とし、容量３５０ｍＬのアルミ缶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。得られた容器詰飲料の分析結果、苦味強度の測定結果、官能評価の結果を表２に併せて示す。
Examples 1-14 and Comparative Examples 1-6
Each component shown in Table 2 was mixed and dissolved in ion exchange water to 87.5 g, and then adjusted to a predetermined pH with citric acid or gluconic acid. Next, the total amount was adjusted to 350 g (capacity ratio of carbon dioxide gas 2.3) with carbonated water having a carbon dioxide capacity ratio of 3.1 cooled to 4 ° C., and filled in a 350 mL capacity aluminum can (postmix method). Sterilization conditions were performed at 65 ° C. for 20 minutes. Table 2 shows the analysis results, the bitterness intensity measurement results, and the sensory evaluation results of the obtained packaged beverages.
表２から、苦味料、難消化性デキストリン、高甘味度甘味料及び炭酸ガスを含有し、ｐＨが３〜４であるエタノール低含有の容器詰飲料とすることで、苦味料由来の臭み又は不快な香りが抑制され、飲みやすい容器詰飲料が得られることが分かる。なお、比較例２の容器詰飲料は、苦味成分由来の臭み又は不快な香りは抑制されたものの、過剰の難消化性デキストリン由来の異臭及び紙臭が際立ってしまった。 From Table 2, it is a bitter taste-derived odor or unpleasant by containing a bitterness, an indigestible dextrin, a high-intensity sweetener, and a carbon dioxide gas, and a low-ethanol-contained beverage with a pH of 3-4. It can be seen that a simple scent is suppressed and a packaged beverage that is easy to drink is obtained. In addition, although the container-packed drink of Comparative Example 2 suppressed the odor or unpleasant scent derived from the bitter component, the unusual odor and paper odor derived from the excessive indigestible dextrin were conspicuous.
Claims (11)
（Ａ）ホップ抽出物
（Ｂ）難消化性デキストリン ０．３〜２質量％
（Ｃ）炭酸ガス、
（Ｄ）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種以上の高甘味度甘味料、及び
（Ｅ）酸味料
を含有し、ｐＨ３〜４である、エタノール含有量が１質量％未満の容器詰飲料であって、
成分（Ｃ）の含有量がスニフト操作を行うガス容量比測定法におけるガス容量比で１〜２．５であり、
当該容器詰飲料の苦味強度（Ｇ）と成分（Ｂ）の質量との比率［（Ｇ）／（Ｂ）］が１〜３．６であり、
苦味強度（Ｇ）は硫酸キニーネ標準溶液を基準とするものであり、当該容器詰飲料の苦味強度（Ｇ）が３〜６である、
容器詰飲料。 The following components (A) to (E);
(A) Hop extract (B) Indigestible dextrin 0.3-2 mass%
(C) carbon dioxide,
(D) One or two or more kinds of high-intensity sweeteners selected from sucralose, acesulfame potassium and stevia, and (E) acidulant, pH 3-4, ethanol content is less than 1% by mass A packaged beverage,
The content of the component (C) is 1 to 2.5 in terms of gas volume ratio in the gas volume ratio measurement method in which the snift operation is performed,
Ri ratio [(G) / (B) ] is 1 to 3.6 der between the mass of the bitterness intensities of the packaged beverage (G) and component (B),
The bitterness intensity (G) is based on a quinine sulfate standard solution, and the bitterness intensity (G) of the packaged beverage is 3 to 6 ,
Containerized beverage.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014078147A JP6251625B2 (en) | 2014-04-04 | 2014-04-04 | Container drink |
| PCT/JP2015/058066 WO2015151817A1 (en) | 2014-04-04 | 2015-03-18 | Packaged beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014078147A JP6251625B2 (en) | 2014-04-04 | 2014-04-04 | Container drink |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2016083464A Division JP2016178930A (en) | 2016-04-19 | 2016-04-19 | Packaged beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2015198582A JP2015198582A (en) | 2015-11-12 |
| JP6251625B2 true JP6251625B2 (en) | 2017-12-20 |
Family
ID=54240148
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2014078147A Active JP6251625B2 (en) | 2014-04-04 | 2014-04-04 | Container drink |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP6251625B2 (en) |
| WO (1) | WO2015151817A1 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6841584B2 (en) * | 2015-02-02 | 2021-03-10 | アサヒビール株式会社 | Citrus flavored non-alcoholic beverage |
| JP6412286B1 (en) * | 2017-04-14 | 2018-10-24 | サントリーホールディングス株式会社 | High concentration inulin-containing beverage |
| JP6959038B2 (en) * | 2017-06-02 | 2021-11-02 | アサヒビール株式会社 | Non-alcoholic beverages in containers and their manufacturing methods |
| JP6990314B2 (en) * | 2018-08-10 | 2022-01-12 | サントリーホールディングス株式会社 | Beer-taste beverages and their manufacturing methods |
| WO2020031376A1 (en) * | 2018-08-10 | 2020-02-13 | サントリーホールディングス株式会社 | Beer-taste beverage and method for manufacturing same |
| JP7096320B2 (en) * | 2020-12-21 | 2022-07-05 | アサヒビール株式会社 | How to give a drink response to non-fermented beer-like effervescent beverages |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5911156A (en) * | 1982-07-08 | 1984-01-20 | Ajinomoto Co Inc | Grassy-smell masking for vegetables |
| JP3420445B2 (en) * | 1996-09-25 | 2003-06-23 | カネボウ株式会社 | Nutrition-containing beverage |
| JP3655983B2 (en) * | 1997-01-17 | 2005-06-02 | 武田食品工業株式会社 | Low calorie beverage |
| JP4540231B2 (en) * | 1998-10-28 | 2010-09-08 | 三栄源エフ・エフ・アイ株式会社 | Composition containing sucralose and its application |
| JP2005192473A (en) * | 2004-01-07 | 2005-07-21 | Takara Shuzo Co Ltd | Fruit juice-containing alcoholic beverage |
| JP4505322B2 (en) * | 2004-12-28 | 2010-07-21 | 焼津水産化学工業株式会社 | Jelly drink |
| JP2009159990A (en) * | 2009-04-21 | 2009-07-23 | Sanei Gen Ffi Inc | Highly nutritive food |
| WO2012091123A1 (en) * | 2010-12-28 | 2012-07-05 | 花王株式会社 | Beer flavored beverage containing non-polymer catechins |
| WO2013080354A1 (en) * | 2011-12-01 | 2013-06-06 | アサヒビール株式会社 | Unfermented beer-flavoured beverage and manufacturing method therefor |
| JP2013121332A (en) * | 2011-12-09 | 2013-06-20 | Suntory Beverage & Food Ltd | Aspartame containing acidic beverage |
-
2014
- 2014-04-04 JP JP2014078147A patent/JP6251625B2/en active Active
-
2015
- 2015-03-18 WO PCT/JP2015/058066 patent/WO2015151817A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| WO2015151817A1 (en) | 2015-10-08 |
| JP2015198582A (en) | 2015-11-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6251625B2 (en) | Container drink | |
| JP4838669B2 (en) | Flavor improving agent, flavor improving method using the same, and food and drink | |
| JP6946378B2 (en) | Sweetness composition | |
| TW201642762A (en) | Transparent beverage containing fruit flavor | |
| JP2011167171A (en) | Beverage containing citrus fruit juice | |
| JP5249455B1 (en) | Containerized carbonated drink and method for producing the same, and fruit feeling improvement method for containerized carbonated drink | |
| JP5836579B2 (en) | Citrus flavored acidic tea beverage containing high-intensity sweetener | |
| JP6259174B1 (en) | Carbonated drink with improved fragrance | |
| JP2015084771A (en) | Bottled fruit juice-containing drink, method for producing bottled fruit juice-containing drink and off-flavor inhibitor | |
| JP2019115295A (en) | Rooibos beverage and manufacturing method thereof | |
| JP7148253B2 (en) | soda drink | |
| JP5820918B1 (en) | Packaged beverage for warming sale and method for producing the same | |
| JP6883448B2 (en) | Beverages containing nootkatone | |
| JP2016178930A (en) | Packaged beverage | |
| WO2021186784A1 (en) | Carbonated drink | |
| JP2012183026A (en) | Food and drink, and method for producing the same | |
| JP6896436B2 (en) | Beverage containing hesperidin in a container with suppressed offensive odor of hesperidin | |
| JP6764251B2 (en) | How to give fruit juice-containing alcoholic beverages and fruit juice-containing beverages a freshly picked feeling | |
| JP6774732B2 (en) | Non-carbonated beverages, methods for producing them, and methods for suppressing changes in the composition of retronasal aromas in non-carbonated beverages. | |
| JP7368546B2 (en) | Carbonated drink | |
| JP7386650B2 (en) | Hydrogen gas retention agent, hydrogen gas-containing composition and method for producing the same | |
| JP7093870B1 (en) | Beverages containing high-sweetness sweeteners | |
| JP7437922B2 (en) | packaged beverages | |
| JP6608087B1 (en) | Carbonated beverage and method for improving tea flavor of carbonated beverage | |
| JP6280665B1 (en) | Beverages containing caramel color |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20150108 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20150318 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20150616 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20150805 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20160119 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20160419 |
|
| A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20160426 |
|
| A912 | Re-examination (zenchi) completed and case transferred to appeal board |
Free format text: JAPANESE INTERMEDIATE CODE: A912 Effective date: 20160701 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20170721 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20171127 |
|
| R151 | Written notification of patent or utility model registration |
Ref document number: 6251625 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R151 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |