JP6302220B2 - Carbonated beverage containing indigestible dextrin - Google Patents
Carbonated beverage containing indigestible dextrin Download PDFInfo
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- 235000014171 carbonated beverage Nutrition 0.000 title claims description 84
- 229920001353 Dextrin Polymers 0.000 title claims description 57
- 239000004375 Dextrin Substances 0.000 title claims description 57
- 235000019425 dextrin Nutrition 0.000 title claims description 57
- 235000013361 beverage Nutrition 0.000 claims description 29
- 206010013911 Dysgeusia Diseases 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000019520 non-alcoholic beverage Nutrition 0.000 claims description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 25
- 239000011575 calcium Substances 0.000 description 19
- 239000011777 magnesium Substances 0.000 description 19
- 239000006260 foam Substances 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 239000001569 carbon dioxide Substances 0.000 description 11
- 229910002092 carbon dioxide Inorganic materials 0.000 description 11
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 8
- 238000002156 mixing Methods 0.000 description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 229910001424 calcium ion Inorganic materials 0.000 description 5
- 229910001425 magnesium ion Inorganic materials 0.000 description 5
- 108010011485 Aspartame Proteins 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 235000010357 aspartame Nutrition 0.000 description 4
- 239000000605 aspartame Substances 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
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 4
- 235000019341 magnesium sulphate Nutrition 0.000 description 4
- 230000000291 postprandial effect Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 239000001110 calcium chloride Substances 0.000 description 3
- 229910001628 calcium chloride Inorganic materials 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000014214 soft drink Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 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
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 235000013405 beer Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-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
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
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- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000001596 intra-abdominal fat Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 235000014380 magnesium carbonate Nutrition 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 235000011147 magnesium chloride Nutrition 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 238000005375 photometry Methods 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
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- 239000013535 sea water Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
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Description
本発明は、難消化性デキストリンを含有する炭酸飲料に関する。特に本発明は、泡感が良好で、後味に優れる、難消化性デキストリンを含有する炭酸飲料に関する。 The present invention relates to a carbonated beverage containing an indigestible dextrin. In particular, the present invention relates to a carbonated beverage containing an indigestible dextrin having good foam feeling and excellent aftertaste.
難消化性デキストリンは、食物繊維を含有する安全性の高い食品素材であるとともに、食後の血糖値の上昇を抑制する作用、整腸作用、食後の中性脂肪の上昇を抑制する作用などを有することが知られている。特に近年、人々の健康志向の高まりから、機能性を有する食品素材を清涼飲料に配合することが検討されている。 Indigestible dextrin is a highly safe food material containing dietary fiber, and has the effect of suppressing postprandial blood glucose level increase, intestinal regulation, and postprandial increase of neutral fat. It is known. In recent years, in particular, due to the increase in people's health consciousness, it has been studied to add functional food materials to soft drinks.
例えば、特許文献１は、難消化性デキストリンを配合した炭酸飲料に関する。特許文献１には、難消化性デキストリンを炭酸飲料に配合した場合に、高甘味度甘味料であるアスパルテームを用いることによって炭酸ガスの抜けを抑制できる旨が記載されている。 For example, Patent Document 1 relates to a carbonated beverage containing an indigestible dextrin. Patent Document 1 describes that when an indigestible dextrin is blended in a carbonated beverage, the use of aspartame, which is a high-intensity sweetener, can suppress the escape of carbon dioxide gas.
また、特許文献２も、難消化性デキストリンを配合した飲料に関する。特許文献２には、アスパルテームを含有する酸性飲料に難消化性デキストリンを配合することによって、飲料中のアスパルテームの甘味特性や官能評価に影響を及ぼすことなく、保存中のアスパルテームの甘味の低下を抑制することが記載されている。 Patent Document 2 also relates to a beverage containing an indigestible dextrin. In Patent Document 2, by blending an indigestible dextrin with an acidic beverage containing aspartame, the sweetness characteristics and sensory evaluation of aspartame in the beverage are not affected, and the sweetness of aspartame during storage is suppressed. It is described to do.
さらに、特許文献３には、難消化性デキストリンを海洋深層水に配合して機能性飲料を製造することが提案されている。その他にも、特許文献４には、難消化性デキストリンとコラーゲンを配合した飲料、特許文献５には、難消化性デキストリンを配合した茶飲料が提案されている。 Furthermore, Patent Document 3 proposes that a functional beverage is produced by blending indigestible dextrin with deep sea water. In addition, Patent Literature 4 proposes a beverage blended with indigestible dextrin and collagen, and Patent Literature 5 proposes a tea beverage blended with indigestible dextrin.
食物繊維である難消化性デキストリンを、炭酸飲料、特に炭酸水に配合すると、後味が悪くなり、べたつきを感じやすくなるとともに、良好な泡感が損なわれる傾向がある。 When the indigestible dextrin which is dietary fiber is mix | blended with carbonated drinks, especially carbonated water, aftertaste will worsen and it will become easy to feel stickiness, and there exists a tendency for a favorable foam feeling to be impaired.
本発明の課題は、難消化性デキストリンを配合した炭酸飲料において、後味を向上させ、良好な泡感を維持する技術を提供することである。 The subject of this invention is providing the technique which improves a aftertaste and maintains a favorable foam feeling in the carbonated drink which mix | blended the hardly digestible dextrin.
本発明者らは上記課題を解決するため鋭意研究を重ねた結果、難消化性デキストリンを配合した炭酸飲料において、Ｃａ／Ｍｇのミネラル比と硬度を特定範囲に調整すると、後味が向上し、良好な泡感が得られることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the inventors of the present invention have improved aftertaste when the mineral ratio and hardness of Ca / Mg are adjusted to a specific range in a carbonated beverage blended with indigestible dextrin. The present inventors have found that a good foam feeling can be obtained, and have completed the present invention.
すなわち、本発明は、これに限定されるものではないが、以下の発明を包含する。
（１） 難消化性デキストリンを含有する炭酸飲料であって、硬度が５０〜６００、Ｃａ／Ｍｇの重量比が０．５〜１０である、上記炭酸飲料。
（２） 難消化性デキストリンの含有量が、０．６〜３．０重量％である、（１）に記載の炭酸飲料。
（３） 難消化性デキストリンの数平均分子量が、５００〜１００００である、（１）または（２）に記載の炭酸飲料。
（４） ｐＨが２〜６である、（１）〜（３）のいずれかに記載の炭酸飲料。
（５） ノンアルコール飲料である、（１）〜（４）のいずれかに記載の炭酸飲料。
（６） １０ｋｃａｌ／１００ｍｌ未満である、（１）〜（５）のいずれかに記載の炭酸飲料。
（７） 難消化性デキストリンを炭酸飲料に含有させる工程、炭酸飲料の硬度を１５０〜５５０、Ｃａ／Ｍｇの重量比を１〜５に調整する工程、を備えた、炭酸飲料の製造方法。
（８） 炭酸飲料の硬度を１５０〜５５０、Ｃａ／Ｍｇの重量比を１〜５に調整する工程を備えた、難消化性デキストリンを含有する炭酸飲料の後味または泡感を向上させる方法。
That is, the present invention includes, but is not limited to, the following inventions.
(1) A carbonated beverage containing an indigestible dextrin, wherein the hardness is 50 to 600, and the weight ratio of Ca / Mg is 0.5 to 10.
(2) The carbonated beverage according to (1), wherein the content of indigestible dextrin is 0.6 to 3.0% by weight.
(3) The carbonated beverage according to (1) or (2), wherein the number average molecular weight of the indigestible dextrin is 500 to 10,000.
(4) The carbonated beverage according to any one of (1) to (3), wherein the pH is 2 to 6.
(5) The carbonated drink according to any one of (1) to (4), which is a non-alcoholic drink.
(6) The carbonated drink according to any one of (1) to (5), which is less than 10 kcal / 100 ml.
(7) A method for producing a carbonated beverage comprising a step of incorporating an indigestible dextrin into a carbonated beverage, a step of adjusting the hardness of the carbonated beverage to 150 to 550, and a weight ratio of Ca / Mg to 1 to 5.
(8) A method for improving the aftertaste or foamy feeling of a carbonated beverage containing an indigestible dextrin, comprising a step of adjusting the hardness of the carbonated beverage to 150 to 550 and the weight ratio of Ca / Mg to 1 to 5.
本発明によれば、難消化性デキストリンを配合した炭酸飲料において、べたつき感が少なく優れた後味を実現するとともに、良好な泡感が得られる。また、本発明の炭酸飲料は、後味と泡感が良好であることから、脂質の多い食事にあわせての飲用にも好適である。 According to the present invention, in a carbonated beverage blended with an indigestible dextrin, an excellent aftertaste with little stickiness is achieved and a good foam feeling is obtained. Further, the carbonated beverage of the present invention has a good aftertaste and foamy feeling, and is therefore suitable for drinking in conjunction with a diet rich in lipids.
難消化性デキストリン
本発明は、難消化性デキストリンを含有する炭酸飲料に関する。本発明で使用する難消化性デキストリンは、水溶性食物繊維であり、デンプンの一種である。難消化性デキストリンは、数個のα−グルコースがグリコシド結合によって重合した物質であり、消化されにくいという特徴を有する。難消化性デキストリンは、例えば、トウモロコシデンプンに微量の塩酸を加えて加熱し、α−アミラーゼおよびグルコアミラーゼで処理することによって得られた食物繊維画分を分取することにより得ることができる。
Indigestible dextrin present invention relates to carbonated beverages containing indigestible dextrin. The indigestible dextrin used in the present invention is a water-soluble dietary fiber and is a kind of starch. Indigestible dextrin is a substance in which several α-glucoses are polymerized by glycosidic bonds and has a feature that it is difficult to digest. Indigestible dextrin can be obtained, for example, by adding a trace amount of hydrochloric acid to corn starch, heating, and fractionating a dietary fiber fraction obtained by treatment with α-amylase and glucoamylase.
難消化性デキストリンは、消化されにくいという特徴を有しており、糖の吸収スピードの遅延作用（食後血糖の上昇抑制作用）、整腸作用、脂肪の吸収スピード遅延作用（食後中性脂肪の上昇抑制作用）、内臓脂肪の低減作用、ミネラルの吸収促進作用などの機能を有することが知られている。本発明に係る炭酸飲料においても、難消化性デキストリンを配合することによって、このような機能を炭酸飲料に付与することができる。 Indigestible dextrin has the feature that it is difficult to digest, delaying the absorption speed of sugar (inhibiting the increase in postprandial blood glucose), regulating the intestine, delaying the absorption speed of fat (increasing postprandial neutral fat) It is known to have functions such as an inhibitory action), a visceral fat reducing action, and a mineral absorption promoting action. Also in the carbonated beverage according to the present invention, such a function can be imparted to the carbonated beverage by blending indigestible dextrin.
本発明に用いられる難消化性デキストリンとしては、特に制限はなく、通常入手可能な難消化性デキストリンまたは難消化性デキストリンを含む材料を用いることができる。本発明の好ましい態様において、難消化性デキストリンの数平均分子量は、好ましくは５００〜１００００、さらに好ましくは５００〜５０００、さらに好ましくは１０００〜４０００、最も好ましくは１０００〜３０００である。 The indigestible dextrin used in the present invention is not particularly limited, and a commonly available indigestible dextrin or a material containing indigestible dextrin can be used. In a preferred embodiment of the present invention, the number average molecular weight of the indigestible dextrin is preferably 500 to 10000, more preferably 500 to 5000, further preferably 1000 to 4000, and most preferably 1000 to 3000.
本発明の飲料における難消化性デキストリンの配合量は、適宜選択することができるが、飲料全体に対し０．６重量％以上とすることが好ましく、０．８重量％以上、さらには１．０重量％以上とすることがより好ましい。本発明によれば、難消化性デキストリンを炭酸飲料に配合しても炭酸飲料の後味と泡感を良好に保つことができるため、難消化性デキストリンを多く配合する場合に本発明の効果を十分に享受することができる。難消化性デキストリンは、その配合量が高い場合であっても本発明の効果が発揮されるが、添加量の上限は経済面などを考慮して３重量％以下とすることが好ましく、２重量％以下とすることがより好ましい。 The blending amount of the indigestible dextrin in the beverage of the present invention can be appropriately selected, but it is preferably 0.6% by weight or more, 0.8% by weight or more, and further 1.0% with respect to the whole beverage. More preferably, it is at least wt%. According to the present invention, even if the indigestible dextrin is blended in the carbonated beverage, the aftertaste and foam feeling of the carbonated beverage can be kept good, so that the effect of the present invention is sufficient when a large amount of indigestible dextrin is blended Can enjoy. The indigestible dextrin exhibits the effects of the present invention even when its blending amount is high, but the upper limit of the amount added is preferably 3% by weight or less in consideration of economics and the like. % Or less is more preferable.
炭酸飲料
本発明は炭酸飲料に関しており、本発明における炭酸飲料とは、日本農林規格（ＪＡＳ）に規定されているように、二酸化炭素（炭酸ガス）を含有させた飲料である。本発明の炭酸飲料は、飲料製造のいずれかの段階で二酸化炭素を外部から含有させたものであってもよいし、ビールなどのように飲料の製造過程で二酸化炭素を発生させるもの、さらには、元々二酸化炭素を含有している炭酸水を原料とするものであってもよい。
Carbonated beverage The present invention relates to a carbonated beverage, and the carbonated beverage in the present invention is a beverage containing carbon dioxide (carbonic acid gas) as defined in the Japanese Agricultural Standard (JAS). The carbonated beverage of the present invention may be one containing carbon dioxide from the outside at any stage of beverage production, or one that generates carbon dioxide in the beverage production process, such as beer, , Carbonated water originally containing carbon dioxide may be used as a raw material.
本発明の炭酸（二酸化炭素）ガスは、炭酸ガスの圧入、炭酸水などのあらかじめ炭酸ガスを含む液の混合など、通常の方法により飲料に含ませることができる。本明細書におけるガス圧とは、２０℃における容器内ガス圧をいう。本発明の炭酸飲料のガス圧は１．５〜４．０ｋｇ／ｃｍ２が好ましく、１．７〜３．５ｋｇ／ｃｍ２がより好ましく、２．０〜３．０ｋｇ／ｃｍ２がさらに好ましい。ガス圧が低過ぎると、本発明の効果である泡感の向上が感じられにくくなる場合がある。なお、ガス圧の測定は、当業者によく知られた方法によることができ、例えば、試料温度を２０℃にし、ガスボリューム測定装置（京都電子工業株式会社製ＧＶＡ−５００Ａ等）を用いて測定することができる。 The carbonic acid (carbon dioxide) gas of the present invention can be contained in a beverage by an ordinary method such as injection of carbon dioxide gas or mixing of a liquid containing carbon dioxide gas in advance, such as carbonated water. The gas pressure in this specification means the gas pressure in the container at 20 ° C. Gas pressure carbonated drink of the present invention is preferably 1.5~4.0kg / cm 2, more preferably 1.7~3.5kg / cm 2, more preferably 2.0~3.0kg / cm 2. When the gas pressure is too low, it may be difficult to feel the improvement of the foam feeling that is the effect of the present invention. The gas pressure can be measured by a method well known to those skilled in the art. For example, the sample temperature is set to 20 ° C. and a gas volume measuring device (GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd.) is used. can do.
本発明の炭酸飲料は、清涼飲料などのアルコールを含まない飲料であってもよいし、ビールやチューハイなどのアルコールを含むアルコール飲料であってもよい。本発明においては、難消化性デキストリンに起因するべたつきや泡感の低下が効果的に抑制されるため、例えば、アルコールを含有しない清涼飲料、甘味料や糖分を含有しない飲料、などにおいて本発明の効果を大きく享受することができる。また、本発明に係る炭酸飲料には、適宜、酸味料や香味料などの添加物を配合してもよく、果汁や野菜汁などが配合されていてもよい。その他にも、本発明の炭酸飲料には、例えば、糖、香料、着色料、安定化剤、乳化剤、ビタミン、消泡剤等を用いてもよい。本発明の一つの態様において、アスパルテーム非含有の飲料とすることができる。 The carbonated beverage of the present invention may be a beverage that does not contain alcohol such as a soft drink, or may be an alcoholic beverage that contains alcohol such as beer or Chuhai. In the present invention, since stickiness and a decrease in foam feeling due to indigestible dextrin are effectively suppressed, for example, in soft drinks that do not contain alcohol, beverages that do not contain sweeteners or sugars, etc. The effect can be enjoyed greatly. Moreover, the carbonated beverages according to the present invention may be appropriately mixed with additives such as acidulants and flavorings, and fruit juices and vegetable juices may be blended. In addition, for the carbonated beverage of the present invention, for example, sugars, fragrances, coloring agents, stabilizers, emulsifiers, vitamins, antifoaming agents and the like may be used. In one embodiment of the present invention, the beverage can be an aspartame-free beverage.
本発明の炭酸飲料のｐＨは特に制限されないが、２〜６程度が好ましく、２．５〜５．０がより好ましく、３．０〜４．５がさらに好ましい。このようなｐＨであると、特に容器詰め飲料とした場合に、保存・流通における変敗抑制がなされる。ｐＨの調整は、通常の食品に使用される各種酸味剤を添加すればよい。具体的な酸味剤としては、乳酸、クエン酸、リン酸、リンゴ酸、酒石酸、グルコン酸、コハク酸、各種果汁（柑橘類、リンゴ、ベリー等）、これらの抽出エキス又はこれらの混合物を挙げることができる。 The pH of the carbonated beverage of the present invention is not particularly limited, but is preferably about 2 to 6, more preferably 2.5 to 5.0, and still more preferably 3.0 to 4.5. With such a pH, deterioration in storage / distribution can be suppressed particularly when a container-packed beverage is used. The pH can be adjusted by adding various acidulants used in ordinary foods. Specific acidulants include lactic acid, citric acid, phosphoric acid, malic acid, tartaric acid, gluconic acid, succinic acid, various fruit juices (citrus fruits, apples, berries, etc.), extract extracts thereof, or mixtures thereof. it can.
また、本発明の難消化性デキストリンを配合した炭酸飲料は、飲料のカロリーが低い場合であっても難消化性デキストリンに起因する問題を解消することができるため、低カロリー飲料であることが好ましい。例えば、炭酸飲料１００ｍｌあたり１０ｋｃａｌ未満が好ましく、５ｋｃａｌ未満がより好ましい。本発明の好ましい態様において、本発明に係る炭酸飲料は炭酸水であり、例えば、コーラなどとは異なりカラメル色素非含有の飲料であってよい。本発明に係る炭酸飲料の固形分（Ｂｒｉｘ値）は、例えば、１．５以上、さらには１．７以上とすることもできる。固形分濃度の上限は特に制限されないが、例えば、１０以下とすることができ、５以下とすることがより好ましく、３以下とすることがさらに好ましい。 In addition, the carbonated beverage blended with the indigestible dextrin of the present invention is preferably a low-calorie beverage because the problem caused by the indigestible dextrin can be solved even when the calorie of the beverage is low. . For example, it is preferably less than 10 kcal per 100 ml of carbonated beverage, and more preferably less than 5 kcal. In a preferred embodiment of the present invention, the carbonated beverage according to the present invention is carbonated water, and may be, for example, a caramel color-free beverage unlike cola. The solid content (Brix value) of the carbonated beverage according to the present invention may be, for example, 1.5 or more, and further 1.7 or more. The upper limit of the solid content concentration is not particularly limited, but can be, for example, 10 or less, more preferably 5 or less, and even more preferably 3 or less.
本発明の炭酸飲料は、炭酸の抜けを抑制するためにも容器詰め飲料とすることが好ましい。容器詰め飲料の容器は、特に制限されないが、例えば、ペットボトルなどの樹脂製容器、缶のような金属製容器、瓶のようなガラス製容器、紙パックのような紙製容器などを適宜使用することができる。本発明の容器詰め炭酸飲料の容器は、ＰＥＴボトル、缶、瓶等の飲料として提供しうる形態ものであれば特に限定されない。容器詰め飲料とする場合、容器の大きさは特に制限されないが、開栓後の炭酸飲料からの炭酸ガスの抜けを考慮すると、１００〜２０００ｍｌ容であることが好ましく、１５０〜１５００ｍｌ容であることがより好ましく、２００〜１０００ｍｌ容であることがさらに好ましく、３００〜７５０ｍｌ容とすることもできる。 The carbonated beverage of the present invention is preferably a container-packed beverage in order to suppress the loss of carbonic acid. The container of the container-packed beverage is not particularly limited. For example, a resin container such as a plastic bottle, a metal container such as a can, a glass container such as a bottle, a paper container such as a paper pack, etc. are used as appropriate. can do. The container of the container-packed carbonated beverage of the present invention is not particularly limited as long as it can be provided as a beverage such as a PET bottle, a can, or a bottle. In the case of a container-packed beverage, the size of the container is not particularly limited, but considering the escape of carbon dioxide from the carbonated beverage after opening, it is preferably 100 to 2000 ml, and 150 to 1500 ml. Is more preferable, it is more preferable that it is 200-1000 ml volume, and it can also be 300-750 ml volume.
炭酸飲料の硬度とＣａ／Ｍｇ比
本発明の難消化性デキストリンを含有する炭酸飲料においては、Ｃａ／Ｍｇ比（Ｃａイオン濃度／Ｍｇイオン濃度の比）と硬度とを特定の範囲にすることによって、難消化性デキストリンに起因する後味の悪さや泡感の低下を抑制することができる。
Hardness of carbonated drink and Ca / Mg ratio In the carbonated drink containing the indigestible dextrin of the present invention, by setting the Ca / Mg ratio (Ca ion concentration / Mg ion concentration ratio) and hardness within a specific range. In addition, it is possible to suppress poor aftertaste and a decrease in foam feeling due to indigestible dextrin.
後述の実験例において具体的に実証したように、難消化性デキストリンを含有する炭酸飲料の硬度を、５０〜６００とすると本発明の効果を十分に得ることができる。好適な態様において、本発明の炭酸飲料の硬度は１００〜５５０が好ましく、１５０〜５００がより好ましい。 As specifically demonstrated in the below-mentioned experiment example, the effect of this invention can fully be acquired when the hardness of the carbonated beverage containing indigestible dextrin is 50-600. In a preferred embodiment, the carbonated beverage of the present invention preferably has a hardness of 100 to 550, more preferably 150 to 500.
ここで、本発明における硬度とは、飲料中のＣａイオン濃度及びＭｇイオン濃度から、以下の式により計算される値である。
硬度（mg/L）＝Ｃａイオン濃度（mg/L）×2.5＋Ｍｇイオン濃度（mg/L）×4.1
飲料中のＣａイオン濃度およびＭｇイオン濃度は、ＩＣＰ発光分析法や原子吸光光度法等の公知の方法にて測定できる。
Here, the hardness in the present invention is a value calculated by the following formula from the Ca ion concentration and the Mg ion concentration in the beverage.
Hardness (mg / L) = Ca ion concentration (mg / L) × 2.5 + Mg ion concentration (mg / L) × 4.1
The Ca ion concentration and Mg ion concentration in the beverage can be measured by a known method such as ICP emission analysis or atomic absorption photometry.
また、本発明の炭酸飲料においては、Ｃａ／Ｍｇ比を０．５〜１０に調整すると良好な後味と泡感を得ることができる。好適な態様において、本発明の炭酸飲料のＣａ／Ｍｇ比は０．７〜８が好ましく、１．０〜５がより好ましい。 Moreover, in the carbonated drink of this invention, when a Ca / Mg ratio is adjusted to 0.5-10, a favorable aftertaste and foam feeling can be obtained. In a preferred embodiment, the Ca / Mg ratio of the carbonated beverage of the present invention is preferably 0.7 to 8, and more preferably 1.0 to 5.
本発明において炭酸飲料の硬度とＣａ／Ｍｇ比の調整は、炭酸飲料にＣａ源やＭｇ源を添加することによって行うことができる。好ましい態様において、Ｃａ源としては、例えば塩化カルシウム、乳酸カルシウム、炭酸カルシウムなどのカルシウム塩、Ｍｇ源としては、例えば硫酸マグネシウム、塩化マグネシウム、炭酸マグネシウム、硫酸マグネシウムなどのマグネシウム塩を使用することができる。これらは食品添加物として入手できる。また、Ｃａ源あるいはＭｇ源を含む、果汁や植物抽出物などの天然物を使用してもよい。 In the present invention, the hardness of the carbonated beverage and the Ca / Mg ratio can be adjusted by adding a Ca source or an Mg source to the carbonated beverage. In a preferred embodiment, calcium salts such as calcium chloride, calcium lactate and calcium carbonate can be used as the Ca source, and magnesium salts such as magnesium sulfate, magnesium chloride, magnesium carbonate and magnesium sulfate can be used as the Mg source. . These are available as food additives. Moreover, you may use natural products, such as fruit juice and a plant extract containing Ca source or Mg source.
本発明の炭酸飲料１００ｍｌに含まれるＣａイオン濃度については、１〜５０ｍｇ／１００ｍｌが好ましく、２〜４０ｍｇ／１００ｍｌがより好ましく、３〜３０ｍｇ／１００ｍｌがさらに好ましく、４〜２０ｍｇ／１００ｍｌとすることもできる。 The Ca ion concentration contained in 100 ml of the carbonated beverage of the present invention is preferably 1 to 50 mg / 100 ml, more preferably 2 to 40 mg / 100 ml, further preferably 3 to 30 mg / 100 ml, and may be 4 to 20 mg / 100 ml. it can.
また、本発明の炭酸飲料１００ｍｌに含まれるＭｇイオン濃度については、Ｃａ／Ｍｇ比が０．５〜１０の範囲になるような量であればよいが、例えば、０．２〜２０ｍｇ／１００ｍｌが好ましく、０．５〜１０ｍｇ／１００ｍｌがより好ましく、１．０〜５．０ｍｇ／１００ｍｌがさらに好ましい。 Further, the Mg ion concentration contained in 100 ml of the carbonated beverage of the present invention may be an amount such that the Ca / Mg ratio is in the range of 0.5 to 10, for example, 0.2 to 20 mg / 100 ml. Preferably, 0.5 to 10 mg / 100 ml is more preferable, and 1.0 to 5.0 mg / 100 ml is more preferable.
炭酸飲料の製造方法など
ある観点からは本発明は、難消化性デキストリンを含有する炭酸飲料の製造方法と把握することができる。すなわち、本発明は、難消化性デキストリンを配合する工程、飲料の硬度およびＣａ／Ｍｇ比を所定の範囲に調整する工程を備えた、炭酸飲料の製造方法である。
From a certain viewpoint such as a method for producing carbonated beverages, the present invention can be understood as a method for producing carbonated beverages containing indigestible dextrin. That is, this invention is a manufacturing method of a carbonated drink provided with the process of mix | blending indigestible dextrin, the process of adjusting the hardness of a drink, and Ca / Mg ratio to a predetermined range.
また別の観点から本発明は、難消化性デキストリンを含有する炭酸飲料の後味を向上させる方法、または、難消化性デキストリンを含有する炭酸飲料の泡感を向上させる方法、と理解することもできる。すなわち、ある態様において本発明は、飲料の硬度およびＣａ／Ｍｇを所定の範囲に調整する工程を備えた、難消化性デキストリンを含有する炭酸飲料の後味を向上させる方法である。また、ある態様において本発明は、飲料の硬度およびＣａ／Ｍｇを所定の範囲に調整する工程を備えた、難消化性デキストリンを含有する炭酸飲料の泡感を向上させる方法である。 From another viewpoint, the present invention can also be understood as a method for improving the aftertaste of carbonated beverages containing indigestible dextrin, or a method for improving the foamy feeling of carbonated beverages containing indigestible dextrin. . That is, in one aspect, the present invention is a method for improving the aftertaste of a carbonated beverage containing an indigestible dextrin, comprising a step of adjusting the hardness of the beverage and Ca / Mg within a predetermined range. Moreover, in a certain aspect, this invention is a method of improving the foam feeling of the carbonated beverage containing indigestible dextrin provided with the process of adjusting the hardness and Ca / Mg of a drink to a predetermined range.
以下、本発明の実施例を示しつつ本発明の内容をさらに詳細に説明するが、本発明は以下の実施例に記載の態様に限定されるものではない。また、本明細書において、特段の記載がない限り、配合量などは重量基準であり、数値範囲はその端点を含むものとして記載される。 Hereinafter, the content of the present invention will be described in more detail while showing examples of the present invention, but the present invention is not limited to the modes described in the following examples. In this specification, unless otherwise specified, the blending amount and the like are based on weight, and the numerical range is described as including the end points.
実験例１：炭酸水飲料の調製（Ｃａ／Ｍｇ比の影響）
表１、表２に示す配合にしたがって、炭酸飲料（炭酸水）を調製した。すなわち、難消化性デキストリン（松谷化学工業株式会社Ｅ-ファイバー、数平均分子量：１５００）、塩化カルシウム、硫酸マグネシウム、香料、炭酸水を混合し、さらにイオン交換水を添加して全量を１０００ｍｌとして炭酸飲料を得た（難消化性デキストリン：１．６８重量％）。ここで、リン酸（７５％）は、得られた炭酸飲料のｐＨが約３．４になるように添加し、炭酸飲料の炭酸ガスのガス圧は２．３ｋｇ／ｃｍ２、炭酸飲料１００ｍｌあたりの熱量は約２ｋｃａｌ／１００ｍｌ、固形分（Ｂｒｉｘ値）は約１．８だった。次いで、調製した炭酸飲料を３５０ｍｌ容ＰＥＴボトルに充填し、容器詰め炭酸飲料を製造した。
Experimental Example 1: Preparation of carbonated water beverage (effect of Ca / Mg ratio)
Carbonated beverages (carbonated water) were prepared according to the formulations shown in Tables 1 and 2. That is, indigestible dextrin (Matsutani Chemical Co., Ltd. E-fiber, number average molecular weight: 1500), calcium chloride, magnesium sulfate, fragrance, carbonated water are mixed, and ion-exchanged water is added to make the total amount 1000 ml. A beverage was obtained (digestible dextrin: 1.68% by weight). Here, phosphoric acid (75%) is added so that the pH of the obtained carbonated beverage is about 3.4, and the carbon dioxide gas pressure of the carbonated beverage is 2.3 kg / cm 2 , per 100 ml of carbonated beverage. The amount of heat was about 2 kcal / 100 ml, and the solid content (Brix value) was about 1.8. Next, the prepared carbonated beverage was filled into a 350 ml PET bottle to produce a container-packed carbonated beverage.
これら各サンプルの官能評価を行った。官能評価は、訓練された４名の専門パネラーが以下の３つの項目を評価し、４名の評価の平均点を算出した。評価は、サンプル１を基準（３点）にして、＜非常に良い＞（５点）〜＜非常に悪い＞（１点）の５段階で評価した。
・泡感（泡の滑らかさとキメ細かさがある）
・後味（難消化性デキストリンに起因するベタツキがなく、キレがある）
・食事との相性（から揚げと一緒に飲用した時、口の中に脂が残らず、さっぱりしている）
表２に官能評価の結果を示す。表２から明らかなように、サンプル２〜サンプル７の炭酸飲料では、泡感及び後味の改善がみられた。また、サンプル３（Ｃａ／Ｍｇ：０．５）〜サンプル６（Ｃａ／Ｍｇ：５）において、特に良好な結果が得られた。中でも、サンプル５では、難消化性デキストリン無添加の炭酸水に近い高い評価が得られた。
Sensory evaluation of each of these samples was performed. In the sensory evaluation, four trained professional panelists evaluated the following three items and calculated the average score of the four evaluations. The evaluation was based on Sample 1 as a reference (3 points), and was evaluated in five levels from <very good> (5 points) to <very bad> (1 point).
・ Foam feel (there is smoothness and fine texture)
・ Aftertaste (there is no stickiness due to indigestible dextrin, there is sharpness)
・ Compatibility with meals (when taken with fried chicken, no fat remains in the mouth and it is refreshing)
Table 2 shows the results of sensory evaluation. As is clear from Table 2, the carbonated beverages of Samples 2 to 7 showed improvement in foam feeling and aftertaste. In Sample 3 (Ca / Mg: 0.5) to Sample 6 (Ca / Mg: 5), particularly good results were obtained. In particular, Sample 5 was highly evaluated as being close to carbonated water without the addition of indigestible dextrin.
実験例２：炭酸水飲料の調製（硬度の影響）
実験例１と同様にして、表３、表４に示す配合にしたがって、炭酸飲料（炭酸水）を調製した。すなわち、難消化性デキストリン（松谷化学工業株式会社製Ｅ-ファイバー）、塩化カルシウム、硫酸マグネシウム、香料、炭酸水を混合し、さらにイオン交換水を添加して全量を１０００ｍｌとして炭酸飲料を得た。ここで、リン酸（７５％）は、得られた炭酸飲料のｐＨが約３．４になるように添加し、炭酸飲料の炭酸ガスのガス圧は２．３ｋｇ／ｃｍ２、炭酸飲料１００ｍｌあたりの熱量は約２ｋｃａｌ／１００ｍｌ、固形分（Ｂｒｉｘ値）は約１．８だった。次いで、調製した炭酸飲料を１８０ｍｌ容ガラス瓶に充填し、容器詰め炭酸飲料を製造した。
Experimental Example 2: Preparation of carbonated water beverage (effect of hardness)
In the same manner as in Experimental Example 1, carbonated beverages (carbonated water) were prepared according to the formulations shown in Tables 3 and 4. That is, indigestible dextrin (E-fiber manufactured by Matsutani Chemical Co., Ltd.), calcium chloride, magnesium sulfate, fragrance and carbonated water were mixed, and ion-exchanged water was further added to make the total amount 1000 ml to obtain a carbonated beverage. Here, phosphoric acid (75%) is added so that the pH of the obtained carbonated beverage is about 3.4, and the carbon dioxide gas pressure of the carbonated beverage is 2.3 kg / cm 2 , per 100 ml of carbonated beverage. The amount of heat was about 2 kcal / 100 ml, and the solid content (Brix value) was about 1.8. Next, the prepared carbonated beverage was filled in a 180 ml glass bottle to produce a container-packed carbonated beverage.
官能評価は、実験例１と同様にして実施した。表４に官能評価の結果を示すが、表４から明らかなように、サンプル２〜サンプル１３の炭酸飲料では、泡感及び後味の改善がみられた。また、サンプル５（硬度２００）〜サンプル１１（硬度５００）において、特に良好な結果が得られた。 The sensory evaluation was performed in the same manner as in Experimental Example 1. Table 4 shows the results of sensory evaluation. As is clear from Table 4, the carbonated beverages of Samples 2 to 13 showed improvement in foam feeling and aftertaste. In Sample 5 (hardness 200) to Sample 11 (hardness 500), particularly good results were obtained.
Claims (8)
炭酸飲料の硬度を１５０〜５５０、Ｃａ／Ｍｇの重量比を１〜５に調整する工程、
を備えた、炭酸飲料の製造方法。 A step of incorporating an indigestible dextrin into a carbonated beverage,
Adjusting the hardness of the carbonated beverage to 150 to 550 and the weight ratio of Ca / Mg to 1 to 5,
A method for producing a carbonated beverage, comprising:
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