JP6321955B2 - Non-alcoholic beverages containing weakly acidic polymer dyes - Google Patents
Non-alcoholic beverages containing weakly acidic polymer dyes Download PDFInfo
- Publication number
- JP6321955B2 JP6321955B2 JP2013254810A JP2013254810A JP6321955B2 JP 6321955 B2 JP6321955 B2 JP 6321955B2 JP 2013254810 A JP2013254810 A JP 2013254810A JP 2013254810 A JP2013254810 A JP 2013254810A JP 6321955 B2 JP6321955 B2 JP 6321955B2
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- Prior art keywords
- beverage
- fruit juice
- taste
- weakly acidic
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Description
本発明は、酒らしい味わいを付与されたノンアルコール飲料、並びにその製造方法及び呈味向上方法に関する。 The present invention relates to a non-alcoholic beverage imparted with a liquor-like taste, a method for producing the same, and a method for improving taste.
最近、ビールやカクテル等の酒類の香味を模倣しながらアルコール（エタノール）をほとんど含まないノンアルコールビールやノンアルコールカクテル等の、いわゆるノンアルコール飲料が人気を集めている。アルコール度数が１％未満のいわゆるノンアルコール飲料の中でも、アルコール度数が０．０１％未満で、「アルコール度数０．００％」と商品に表示されるものが特に注目を集め、新しいジャンルを形作るに至っている。 Recently, so-called non-alcoholic beverages such as non-alcoholic beers and non-alcoholic cocktails that contain almost no alcohol (ethanol) while imitating the flavor of alcoholic beverages such as beer and cocktails are gaining popularity. Among the so-called non-alcoholic beverages with an alcohol content of less than 1%, those with an alcohol content of less than 0.01% and "Alcohol content of 0.00%" that are displayed on the product are particularly attracting attention and form a new genre. Has reached.
これらのノンアルコール飲料は、アルコール（エタノール）を含まないという点ではソフトドリンク等の通常の飲料（非アルコール飲料）と共通しているが、モデルとなったビールやカクテル等の酒類の風味に近づくように品質設計され、消費者もそのような品質を期待しているという点で明確に異なっている。 These non-alcoholic drinks are common to ordinary drinks (non-alcoholic drinks) such as soft drinks in that they do not contain alcohol (ethanol), but they approach the flavor of alcoholic beverages such as beer and cocktails that have become models. As such, it is clearly different in that quality is designed and consumers expect such quality.
ところで、酒類、すなわちアルコール飲料は、アルコール（エタノール）に起因する甘味と若干の刺激感のある苦味を含む「酒らしい味わい」を有する。しかし、ノンアルコール飲料（「アルコール度数０．００％」と商品に表示されるものを含む）は、アルコール（エタノール）をほとんど含まないため、モデルとなったビールやカクテル等の酒類よりも風味の奥行きや幅が乏しいと感じられる場合がある。一方、消費者は、アルコール（エタノール）を含まなくても、モデルとなったビールやカクテルのような、甘味と若干の刺激感のある苦味を含む「酒らしい味わい」が感じられることを期待している。 By the way, alcoholic beverages, that is, alcoholic beverages, have a “taste like liquor” including sweetness caused by alcohol (ethanol) and a bitter taste with a slight irritation. However, non-alcoholic beverages (including those that appear on the product as “0.00% alcohol”) contain little alcohol (ethanol), so they are more flavorful than model beers and cocktails. It may be felt that depth and width are scarce. Consumers, on the other hand, expect to feel a “sake-like taste” that includes sweetness and a bitter taste that is slightly irritating, such as beer and cocktails that have become models, even without alcohol (ethanol). ing.
このような状況から、アルコール度数が１％未満でありながら、酒らしい味わいを期待する消費者の嗜好を満足させるノンアルコール飲料の開発は、飲料メーカー各社にとって解決すべき課題となっている。 Under such circumstances, the development of non-alcoholic beverages that satisfy the tastes of consumers who expect alcoholic tastes while having an alcohol content of less than 1% has become a problem to be solved by beverage manufacturers.
このような問題を解決するための技術がいくつか開示されている。特許文献１には、酸味付与物質と苦味付与物質とを特定の範囲で組み合わせて添加することによって、アルコール感が付与された非アルコール飲料とその製造方法が開示されている。ここで添加される酸味付与物質としては、具体的には酒石酸、乳酸、酢酸、リン酸、フマル酸等が挙げられ、飲料中の好ましい濃度範囲として、１００〜５０００ｐｐｍが挙げられている。 Several techniques for solving such a problem have been disclosed. Patent Document 1 discloses a non-alcoholic beverage imparted with an alcohol feeling by adding a sourness-imparting substance and a bitterness-imparting substance in a specific range and a method for producing the same. Specific examples of the sourness-imparting substance added here include tartaric acid, lactic acid, acetic acid, phosphoric acid, fumaric acid, and the like, and a preferable concentration range in the beverage is 100 to 5000 ppm.
また、特許文献２には、炭素数４又は５の脂肪族アルコールと収斂味付与物質とを特定の範囲で組み合わせて添加することによって、アルコール感が付与された非アルコール飲料とその製造方法が開示されている。ここでいう収斂味付与物質としては、酸味付与物質と苦味付与物質が挙げられ、更に具体的には、酸味付与物質として酒石酸、乳酸、酢酸、リン酸、フマル酸、等が挙げられ、飲料中の好ましい濃度範囲として、炭素数４又は５の脂肪族アルコールの濃度１〜１００ｍｇ／ｌに対して、酸味付与物質を２０〜８００ｍｇ／ｌとなるよう添加することが示されている。 Patent Document 2 discloses a non-alcoholic beverage imparted with a feeling of alcohol and a method for producing the same by adding an aliphatic alcohol having 4 or 5 carbon atoms and an astringent taste imparting substance in combination within a specific range. Has been. Examples of the astringency imparting substance herein include sourness imparting substances and bitterness imparting substances. More specifically, examples of sourness imparting substances include tartaric acid, lactic acid, acetic acid, phosphoric acid, fumaric acid, and the like. As a preferable concentration range, the sourness-imparting substance is added to a concentration of 1 to 100 mg / l of the aliphatic alcohol having 4 or 5 carbon atoms so as to be 20 to 800 mg / l.
一方で、特許文献３には、長時間加熱果汁を添加することにより、アルコール飲料の設計品質を大きく変えることなく、アルコールに起因する苦味が低減された、品質的に優れたアルコール飲料が製造できることが開示されている。ここで、添加する長時間加熱果汁の量が、ストレート果汁換算で２〜５ｗ／ｖ％であることなども示されている。 On the other hand, Patent Document 3 is capable of producing an alcoholic beverage that is superior in quality by reducing the bitterness caused by alcohol without greatly changing the design quality of the alcoholic beverage by adding fruit juice for a long time. Is disclosed. Here, it is also shown that the amount of long-time heated fruit juice to be added is 2 to 5 w / v% in terms of straight fruit juice.
このように、アルコール度数が１％未満でありながら、酒らしい味わいを期待する消費者の嗜好を満足させるノンアルコール飲料の開発は、飲料メーカーにとって重要な課題である。 Thus, the development of non-alcoholic beverages that satisfy the tastes of consumers who expect alcoholic taste while having an alcohol content of less than 1% is an important issue for beverage manufacturers.
特許文献１には、飲料において一般的に使用されるクエン酸やリンゴ酸は、苦味付与物質と組み合せても「アルコール感がない」として発明の効果をなさなかったことが記載されている。従って、飲料の目標品質（酸味）を達成するために一般的に使用されるクエン酸やリンゴ酸以外に、アルコール感の付与のためにこれら以外の酸を添加する必要がある。しかし、酸はその種類によって酸味の質が異なるため、複数の酸の使用は酸味の変化をもたらし、目標設計品質に影響を及ぼすという問題が生じる。 Patent Document 1 describes that citric acid and malic acid, which are generally used in beverages, did not have the effect of the invention as “no alcohol” even when combined with a bitterness-imparting substance. Therefore, in addition to citric acid and malic acid that are generally used to achieve the target quality (sourness) of the beverage, it is necessary to add an acid other than these for imparting a feeling of alcohol. However, since the acidity of the acid differs depending on the type, the use of a plurality of acids causes a change in the acidity, which causes a problem of affecting the target design quality.
特許文献２に記載の発明でも、クエン酸やリンゴ酸は収斂味を付与しないため、クエン酸やリンゴ酸ではない酸味付与物質を添加することが必須とされている。しかし、前述した特許文献１と同様に、複数の酸の使用は飲料の酸味の変化をもたらすため、飲料の品質設計が難しくなるという問題が生じる可能性がある。また、特許文献２は酸味付与物質と苦味付与物質の併用を許容しているが、飲料の品質設計にあたっては、アルコール感、酸味、苦味の３つのバランスを考慮して開発しなければならない。特に、飲料の原料の中には、果汁など、酸味付与物質と苦味付与物質の両方が含まれている場合があり、このような場合、飲料の設計が特に難しくなるという問題が生じる。 Even in the invention described in Patent Document 2, since citric acid and malic acid do not impart astringency, it is essential to add an acidity-imparting substance that is not citric acid or malic acid. However, similarly to Patent Document 1 described above, the use of a plurality of acids causes a change in the sourness of the beverage, which may cause a problem that the quality design of the beverage becomes difficult. Further, Patent Document 2 allows the combined use of a sourness-imparting substance and a bitterness-imparting substance, but the beverage quality design must be developed in consideration of three balances of alcohol feeling, sourness, and bitterness. In particular, the beverage ingredients may contain both a sourness-imparting substance and a bitterness-imparting substance such as fruit juice. In such a case, there arises a problem that the design of the beverage becomes particularly difficult.
さらに、特許文献３に記載の飲料はアルコール度数が３ｖ／ｖ％以上のアルコール飲料であるため、ノンアルコール飲料にアルコール感を付与する方法については当然検討されていない。 Furthermore, since the beverage described in Patent Document 3 is an alcoholic beverage having an alcohol content of 3 v / v% or more, a method for imparting a feeling of alcohol to a non-alcoholic beverage has not been studied.
上記のような問題に鑑みて、本発明の課題は、飲料の設計品質への影響を少なくすることを可能とし、さらに少量でノンアルコール飲料に対して酒らしい味わいを付与することができることを特徴とする、呈味付与成分に関する技術の開発である。 In view of the problems as described above, the object of the present invention is to make it possible to reduce the influence on the design quality of beverages, and to impart a liquor-like taste to non-alcoholic beverages in a small amount. It is development of the technique regarding a taste imparting component.
本発明者らは、かかる課題について鋭意検討した結果、アルコール度数が１％未満の飲料（いわゆる「ノンアルコール飲料」）において、特定濃度の弱酸性重合高分子色素を配合することによって、甘味と若干の刺激感のある苦味を含む、酒らしい好ましい味わいが得られることを見出した。その中でも特に「糖類ゼロ」、「糖質ゼロ」、「カロリーオフ」等と表示される、いわゆるカロリーオフタイプのノンアルコール飲料に複雑な味わいを付与することができることを見出し、本発明を完成させた。 As a result of intensive studies on the above problems, the present inventors have found that a beverage having an alcohol content of less than 1% (a so-called “non-alcoholic beverage”) contains a slightly acidic polymerization polymer dye having a specific concentration, thereby slightly increasing the sweetness. It has been found that a favorable taste like liquor including a bitter taste with a sense of irritation can be obtained. In particular, the present inventors have found that a complex taste can be imparted to a so-called calorie-off type non-alcoholic beverage, which is displayed as “sugar-free”, “sugar-free”, “calorie-off”, etc. It was.
すなわち、これに限定されるものではないが、本発明は以下の態様の発明を包含する。
（１）飲料中に弱酸性重合高分子色素を１〜３００ｍｇ／Ｌ含む、アルコール度数１％未満の飲料。
（２）弱酸性重合高分子色素が、濃縮果汁を加熱することにより得られる成分である、（１）に記載の飲料。
（３）弱酸性重合高分子色素が、高極性成分を排除され、かつ分画分子量３０００以上の限外濾過膜で分離されて得られる成分である、（１）又は（２）に記載の飲料。
（４）アルコール度数が０．０１％未満である、（１）〜（３）のいずれかに記載の飲料。
（５）飲料の可溶性固形分濃度が０．１〜１０．０度である、（１）〜（４）のいずれかに記載の飲料。
（６）高甘味度甘味料を含有する、（１）〜（５）のいずれかに記載の飲料。
（７）高甘味度甘味料が、スクラロース、アセスルファムＫ、及びアスパルテームからなる群より選ばれる１種又は２種以上のものである、（６）に記載の飲料。
（８）炭酸ガスを含有する、（１）〜（７）のいずれかに記載の飲料。
（９）濃縮果汁を１００℃〜１２０℃で３０分間〜２４０分間加熱して得られる成分を添加することにより製造される、アルコール度数１％未満の飲料。
（１０）飲料中に弱酸性重合高分子色素が１〜３００ｍｇ／Ｌ含まれるよう調整することを含む、アルコール度数１％未満の飲料の製造方法。
（１１）飲料中に弱酸性重合高分子色素が１〜３００ｍｇ／Ｌ含まれるよう調整することを含む、アルコール度数１％未満の飲料の呈味向上方法。
That is, although not limited to this, this invention includes invention of the following aspects.
(1) A beverage having an alcohol content of less than 1%, comprising 1 to 300 mg / L of weakly acidic polymer dye in the beverage.
(2) The beverage according to (1), wherein the weakly acidic polymer dye is a component obtained by heating concentrated fruit juice.
(3) The beverage according to (1) or (2), wherein the weakly acidic polymerized polymer dye is a component obtained by removing a highly polar component and separating it with an ultrafiltration membrane having a fractional molecular weight of 3000 or more. .
(4) The beverage according to any one of (1) to (3), wherein the alcohol content is less than 0.01%.
(5) The beverage according to any one of (1) to (4), wherein the soluble solid content concentration of the beverage is 0.1 to 10.0 degrees.
(6) The beverage according to any one of (1) to (5), comprising a high-intensity sweetener.
(7) The beverage according to (6), wherein the high-intensity sweetener is one or more selected from the group consisting of sucralose, acesulfame K, and aspartame.
(8) The beverage according to any one of (1) to (7), containing carbon dioxide gas.
(9) A beverage having an alcohol content of less than 1%, which is produced by adding a component obtained by heating concentrated fruit juice at 100 ° C to 120 ° C for 30 minutes to 240 minutes.
(10) A method for producing a beverage having an alcohol content of less than 1%, comprising adjusting the beverage to contain 1 to 300 mg / L of weakly acidic polymer dye.
(11) A method for improving the taste of a beverage having an alcohol content of less than 1%, comprising adjusting the beverage to contain 1 to 300 mg / L of a weakly acidic polymer dye.
本発明により、アルコール度数が１％未満であるにもかかわらず、甘味と若干の刺激感のある苦味を含む酒らしい好ましい味わい（本明細書においては、単に「酒らしい好ましい味わい」又は「酒らしい味わい」ということもある）を有するノンアルコール飲料並びにその製造方法及び呈味向上方法を提供することができる。また、本発明によると、可溶性固形分が低減された薄い飲料（低溶質飲料）についても、少量の有効成分の配合によって呈味の複雑さやコクを増強することができるという利点もある。 According to the present invention, although it has an alcohol content of less than 1%, it has a sweet taste and a preferable taste like a liquor including a bitter taste with a slight irritation (in the present specification, it is simply a “preferred taste like a sake” or Non-alcoholic beverages having a “taste”), a method for producing the same, and a method for improving taste. In addition, according to the present invention, the thin beverage (low solute beverage) with reduced soluble solid content also has an advantage that the complexity and taste of the taste can be enhanced by blending a small amount of active ingredients.
飲料
本発明は、アルコール度数が１％未満のいわゆるノンアルコール飲料に関し、好ましい態様において、「アルコール度数０．００％」との表示が認められるアルコール度数が０．０１％未満の飲料に関する。特に本発明によれば、酒らしい味わいをノンアルコール飲料に付与することができるため、アルコール度数が０．５％未満、さらにはアルコール度数が０．０１％未満、さらには０．００５％未満と低い飲料に対して本発明を適用すると、本発明の効果を大きく享受することができるため特に好ましい。
Beverage The present invention relates to a so-called non-alcoholic beverage having an alcohol content of less than 1%, and in a preferred embodiment, relates to a beverage having an alcohol content of less than 0.01% that is recognized as “alcohol content 0.00%”. In particular, according to the present invention, a liquor-like taste can be imparted to a non-alcoholic beverage, so that the alcohol content is less than 0.5%, further the alcohol content is less than 0.01%, and further less than 0.005%. It is particularly preferable to apply the present invention to a low beverage because the effects of the present invention can be greatly enjoyed.
本発明において、特に断りがない限り、ノンアルコール飲料の「アルコール」とは、化学的な意味での「アルコール類（炭化水素の水素基をヒドロキシ基で置換した物質）」の中でも炭素数が２個のエタノール（エチルアルコール、Ｃ２Ｈ５ＯＨ）のことをいい、プロパノール（１−プロパノール又は２−プロパノール）等の他の炭素数のアルコール類を含まない。また、アルコール度数とは、飲料中のエタノールの容量％のことをいう。 In the present invention, unless otherwise specified, “alcohol” in a non-alcoholic beverage has 2 carbon atoms among chemical “alcohols (substances in which a hydrocarbon hydrogen group is substituted with a hydroxy group)”. It refers to a piece of ethanol (ethyl alcohol, C 2 H 5 OH), and does not include other carbon number alcohols such as propanol (1-propanol or 2-propanol). Further, the alcohol content means the volume% of ethanol in the beverage.
本発明でいう飲料はアルコール度数が１％未満のいわゆるノンアルコール飲料であり、その種類は特に限定されず、例えば、飲料に含まれる可溶性固形分（溶質）濃度が低い飲料や、炭酸飲料も含まれる。すなわち、本発明によると、酒らしい好ましい味わいを有する、チューハイタイプや、カロリーオフタイプのノンアルコール飲料を製造することができる。 The beverage referred to in the present invention is a so-called non-alcoholic beverage having an alcohol content of less than 1%, and the type thereof is not particularly limited, and includes, for example, beverages having a low concentration of soluble solids (solute) contained in beverages and carbonated beverages. It is. That is, according to the present invention, it is possible to produce a chu-hi type or calorie-off type non-alcoholic beverage having a preferable taste like liquor.
本明細書においては、後述する、Ｂｒｉｘ（ブリックス）値から算出される可溶性固形分濃度（ＳＳ：Soluble Solid）が５度以下の飲料を、「低溶質飲料」ともいうが、低溶質飲料においては、糖類や果汁等の量が少ないため、甘味と若干の刺激感のある苦味を含む酒らしい好ましい味わいの付与という本発明の効果が特に顕著になるため、低溶質飲料は本発明のより好ましい態様の一つである。 In the present specification, a beverage having a soluble solid content concentration (SS: Soluble Solid) calculated from a Brix value of 5 degrees or less, which will be described later, is also referred to as a “low solute beverage”. Since the amount of sugars, fruit juices, and the like is small, the effect of the present invention of imparting a preferable taste like liquor including sweetness and a bitter taste with a slight irritation becomes particularly remarkable, so a low solute beverage is a more preferred embodiment of the present invention. one of.
本発明でいう低溶質飲料の可溶性固形分濃度は、糖度計、屈折計等を用いて得られるＢｒｉｘ（ブリックス）値から算出される飲料の可溶性固形分濃度（ＳＳ：Soluble Solid）によって定義される。当該Ｂｒｉｘ値は、２０℃で測定された屈折率を、ＩＣＵＭＳＡ（国際砂糖分析法統一委員会）の換算表に基づいてショ糖溶液の質量／質量パーセントに換算した値である。単位は「°Ｂｘ」、「％」又は「度」で表示される。 The soluble solid content concentration of the low solute beverage referred to in the present invention is defined by the soluble solid content concentration (SS) calculated from the Brix value obtained using a saccharimeter, a refractometer or the like. . The Brix value is a value obtained by converting the refractive index measured at 20 ° C. into the mass / mass percent of the sucrose solution based on the conversion table of ICUMSA (International Sugar Analysis Committee). The unit is displayed in “° Bx”, “%” or “degree”.
アルコールを全く含まないか、アルコール度数０．０１％未満という極微量のアルコールを含むノンアルコール飲料では、Ｂｒｉｘ値をそのまま飲料の可溶性固形分濃度（ＳＳ）としてよい。これより多くの、具体的にはアルコール度数が０．０１％以上０．５％未満のものにおいては、アルコールが屈折率に影響を与えるため、次の式を用いてＢｒｉｘ値から可溶性固形分濃度を算出する。
・飲料の可溶性固形分濃度（ＳＳ）＝ＭＶ−ＣＶ
［式中、ＭＶ（Measured Value）は、飲料のＢｒｉｘ実測値であり、ＣＶ（Calculated Value）は、飲料のアルコール度数実測値と同じ度数のアルコール水溶液におけるＢｒｉｘ値である］
ここで、アルコール水溶液としてニュートラルスピリッツを純水にて希釈したものを用いてＣＶを求めると、「ＣＶ＝０．３９×飲料のアルコール度数実測値」の関係があるため、飲料の可溶性固形分濃度（ＳＳ）は次のように表すことができる。
・飲料の可溶性固形分濃度（ＳＳ）＝ＭＶ−０．３９×飲料のアルコール度数実測値
本明細書における低溶質飲料は、ＳＳが１０度以下のもの、特に０．１〜１０度のものをいう。ＳＳが０．１〜８度が好ましく、ＳＳが０．１〜５度のとき、本発明の効果が強く感じられてより好ましく、ＳＳが０．１〜３度のとき、より強く感じられるため特に好ましい。ＳＳが１０度を超える場合、可溶性固形分由来の糖質やカロリーが増大し、また、甘み等の増加による品質への弊害もあるため好ましくない。
In a non-alcoholic beverage that contains no alcohol or contains a very small amount of alcohol with an alcohol content of less than 0.01%, the Brix value may be used as it is as the soluble solid content concentration (SS) of the beverage. More alcohols, specifically those having an alcohol content of 0.01% or more and less than 0.5%, have an influence on the refractive index, so the soluble solids concentration is determined from the Brix value using the following formula: Is calculated.
・ Soluble solid content concentration (SS) = MV-CV
[In the formula, MV (Measured Value) is a measured Brix value of a beverage, and CV (Calculated Value) is a Brix value in an alcohol aqueous solution having the same frequency as the measured alcohol content of the beverage.]
Here, when the CV is obtained using a neutral spirit diluted with pure water as an alcohol aqueous solution, there is a relationship of “CV = 0.39 × alcohol content of the beverage”, so the soluble solid content concentration of the beverage (SS) can be expressed as follows.
-Soluble solid content concentration (SS) of beverage = MV-0.39 x measured value of alcohol content of beverage The low solute beverage in the present specification has an SS of 10 degrees or less, particularly 0.1 to 10 degrees. Say. When SS is 0.1 to 8 degrees, when SS is 0.1 to 5 degrees, the effect of the present invention is more strongly felt, and when SS is 0.1 to 3 degrees, it is felt more strongly. Particularly preferred. When SS exceeds 10 degrees, sugars and calories derived from soluble solids increase, and there is also an adverse effect on quality due to an increase in sweetness and the like, which is not preferable.
低溶質飲料は、「糖類ゼロ」、「糖質ゼロ」、「カロリーオフ」等と表示される、いわゆるカロリーオフタイプ飲料の態様を包含する。なお、「糖類ゼロ」、「糖質ゼロ」、「カロリーオフ」等の表示は、健康増進法の規定による栄養表示基準（平成１５年厚生労働省告示第１７６号）に定義されている。例えば、「糖類ゼロ」との表示は、飲料に含まれる糖類（単糖類又は二糖類であって、糖アルコールでないもの）の量が、飲料１００ｇあたり０．５ｇ未満のものに対して付されるものである。 The low solute beverage includes a so-called calorie-off type beverage that is displayed as “sugar free”, “sugar free”, “calorie off”, or the like. In addition, indications such as “no sugar”, “no sugar”, and “calorie off” are defined in the nutrition labeling standards (2003 Ministry of Health, Labor and Welfare Notification No. 176) defined by the Health Promotion Act. For example, the display of “zero saccharide” is given to a beverage in which the amount of saccharide (monosaccharide or disaccharide that is not a sugar alcohol) contained in the beverage is less than 0.5 g per 100 g of the beverage. Is.
本発明の飲料は、炭酸ガスを含有させて炭酸飲料とすることができる。本発明を炭酸飲料に適用すると、酒らしい香気と炭酸ガスの発泡感とがあいまってチューハイ様の爽快感を楽しむことができるため、炭酸飲料は本発明のより好ましい態様の一つである。 The beverage of the present invention can be made into a carbonated beverage by containing carbon dioxide gas. When the present invention is applied to a carbonated beverage, the aroma like liquor and the foaming feeling of carbon dioxide gas can be combined to enjoy a refreshing feeling like Chuhai, so the carbonated beverage is one of the more preferred embodiments of the present invention.
炭酸ガスは、当業者に通常知られる方法を用いて飲料中に提供することができ、例えば、これらに限定されないが、二酸化炭素を加圧下で飲料に溶解させてもよいし、ツーヘンハーゲン社のカーボネーター等のミキサーを用いて配管中で二酸化炭素と飲料とを混合してもよいし、また、二酸化炭素が充満したタンク中に飲料を噴霧することにより二酸化炭素を飲料に吸収させてもよいし、飲料と炭酸水とを混合してもよい。これらの手段を適宜用いて炭酸ガス圧を調節する。 Carbon dioxide can be provided in the beverage using methods commonly known to those skilled in the art, such as, but not limited to, carbon dioxide may be dissolved in the beverage under pressure, or Carbon dioxide and beverages may be mixed in a pipe using a mixer such as a carbonator, or the beverage may be absorbed by spraying the beverage into a tank filled with carbon dioxide. It is also possible to mix the beverage and carbonated water. The carbon dioxide pressure is adjusted by appropriately using these means.
本発明の炭酸飲料は、好ましくは１．０〜３．５ｋｇ／ｃｍ２、より好ましくは１．２〜２．５ｋｇ／ｃｍ２の炭酸ガス圧を有する。本発明において、炭酸ガス圧は、京都電子工業製ガスボリューム測定装置ＧＶＡ−５００Ａを用いて測定することができる。例えば、試料温度を２０℃にし、前記ガスボリューム測定装置において容器内空気中のガス抜き（スニフト）、振とう後、炭酸ガス圧を測定する。 The carbonated beverage of the present invention preferably has a carbon dioxide gas pressure of 1.0 to 3.5 kg / cm 2 , more preferably 1.2 to 2.5 kg / cm 2 . In the present invention, the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. For example, the sample temperature is set to 20 ° C., and the gas volume measuring device measures the degassing (snift) in the air in the container and shakes, and then measures the carbon dioxide pressure.
本発明の飲料は、容器詰め飲料とすることができる。容器詰め飲料の容器は特に制限されないが、例えば、ペットボトル等の樹脂製容器、紙パック等の紙容器、ガラス瓶等のガラス容器、アルミ缶やスチール缶等の金属製容器、アルミパウチ等、通常、飲料組成物に用いられる容器であればいずれも用いることができる。 The beverage of the present invention can be a container-packed beverage. The container of the container-packed drink is not particularly limited. For example, a resin container such as a plastic bottle, a paper container such as a paper pack, a glass container such as a glass bottle, a metal container such as an aluminum can or a steel can, an aluminum pouch, etc. Any container can be used as long as it is a container used for a beverage composition.
加熱濃縮果汁
本発明の飲料には、単離された弱酸性重合高分子色素そのものを配合することもできるが、弱酸性重合高分子色素を含む組成物を配合してもよい。弱酸性重合高分子色素を含む組成物としては、果汁を加熱することにより得られる組成物（本明細書においては「加熱濃縮果汁」と記載する）が挙げられる。ここで、本発明でいう「加熱濃縮果汁」とは、果汁を一定時間以上加熱して得られたものをいい、果汁の加熱条件は弱酸性重合高分子色素が検出される程度まで適宜調整して決めることができるが、例えば常圧下の場合、加熱温度は、１００℃以上、好ましくは１００℃〜１２０℃であり、加熱時間は、３０分間以上、好ましくは３０分間〜２４０分間、より好ましくは６０分間〜２４０分間、さらに好ましくは１２０分間〜２４０分間である。１２０℃より高温で加熱する場合や、２４０分間より長時間加熱すると、加熱により水分がより早く蒸発し、焦げ様の味の増大やカラー値の増大によって製品の外観品質を損なう等の品質低下を生じるため好ましくない。
Heat-concentrated fruit juice The beverage of the present invention can be blended with the isolated weakly acidic polymer dye itself, but may be blended with a composition containing a weakly acidic polymer dye. Examples of the composition containing the weakly acidic polymer dye include a composition obtained by heating fruit juice (referred to as “heated concentrated fruit juice” in this specification). Here, the “heated and concentrated fruit juice” as used in the present invention refers to a fruit juice heated for a certain time or longer, and the heating conditions for the fruit juice are appropriately adjusted to such an extent that a weakly acidic polymer dye is detected. For example, under normal pressure, the heating temperature is 100 ° C. or higher, preferably 100 ° C. to 120 ° C., and the heating time is 30 minutes or longer, preferably 30 minutes to 240 minutes, more preferably It is 60 minutes to 240 minutes, more preferably 120 minutes to 240 minutes. When heated at a temperature higher than 120 ° C or when heated for a longer time than 240 minutes, the moisture evaporates faster due to heating, resulting in a deterioration in quality, such as a loss of appearance quality due to an increase in burnt taste and an increase in color value. Since it occurs, it is not preferable.
また、加熱濃縮果汁として、例えば、特開２０１１−０３０５１７号公報に記載の方法によって調製されたものを使用することができる。果汁の種類は特に限定されないが、例えば、仁果類果実果汁（リンゴ果汁、ナシ果汁、等）、核果類果実果汁（モモ果汁、スモモ果汁、ウメ果汁、アンズ果汁、等）、ブドウ果汁、柑橘類果汁（オレンジ果汁、ミカン果汁、グレープフルーツ果汁、レモン果汁、ライム果汁、等）、熱帯果実果汁（パイナップル、グァバ、バナナ、マンゴー、アセロラ、パパイヤ、パッションフルーツ、等）、その他果実の果汁（ベリー類果汁、キウイフルーツ果汁、等）、トマト果汁、ニンジン果汁、イチゴ果汁、メロン果汁等に由来する果汁が挙げられる。これらの果汁はストレート果汁又は濃縮果汁であってよく、果実の外皮を含む全果を破砕し種子等、特に粗剛な固形物のみを除いた全果果汁、果実を裏ごしした果実ピューレー、あるいは、乾燥果実の果肉を破砕もしくは抽出した果汁を用いることもできる。また、本発明においては、これらの果汁を１種単独で、又は２種以上を併用して用いることができる。 Moreover, what was prepared by the method as described in Unexamined-Japanese-Patent No. 2011-030517 can be used as heat concentrated fruit juice, for example. The type of fruit juice is not particularly limited, but for example, fruit juice (apple juice, pear juice, etc.), nuclear fruit juice (peach juice, plum juice, plum juice, apricot juice, etc.), grape juice, citrus Fruit juice (orange juice, orange juice, grapefruit juice, lemon juice, lime juice, etc.), tropical fruit juice (pineapple, guava, banana, mango, acerola, papaya, passion fruit, etc.), other fruit juice (berry juice) , Kiwi fruit juice, etc.), tomato juice, carrot juice, strawberry juice, melon juice and the like. These fruit juices may be straight fruit juices or concentrated fruit juices, crush the whole fruit including the fruit hulls, remove all seeds, especially the whole fruit juice, especially the fruit puree with the fruit back, or Fruit juice obtained by crushing or extracting dried fruit pulp can also be used. Moreover, in this invention, these fruit juices can be used individually by 1 type or in combination of 2 or more types.
本発明の飲料に含まれる加熱濃縮果汁の量は、加熱濃縮果汁に含まれる弱酸性重合高分子色素の量に基づいて当業者が適宜決定することができるが、例えば、飲料中に加熱濃縮果汁を０．１〜１０ｍｌ／Ｌ含有させることが好ましく、０．２〜８ｍｌ／Ｌがより好ましく、０．６〜６ｍｌ／Ｌがさらに好ましい。 The amount of the heat-concentrated fruit juice contained in the beverage of the present invention can be appropriately determined by those skilled in the art based on the amount of the weakly acidic polymer dye contained in the heat-concentrated fruit juice. For example, the heat-concentrated fruit juice in the beverage Is preferably contained in an amount of 0.1 to 10 ml / L, more preferably 0.2 to 8 ml / L, and even more preferably 0.6 to 6 ml / L.
弱酸性重合高分子色素
本発明の飲料は、１〜３００ｍｇ／Ｌの弱酸性重合高分子色素を含むことを特徴とする。本発明でいう「弱酸性重合高分子色素」とは、弱酸性重合高分子色素を含む組成物から逆相系固相抽出カラムによって高極性成分を排除し、さらに限外濾過膜処理によって抽出されたものをいい、後述するＨＰＬＣ分析により検出される成分群のことをいう。
＜弱酸性重合高分子色素の分析＞
弱酸性重合高分子色素のＨＰＬＣを用いた分析例は以下のとおりである。
（１）サンプルの調製
サンプルは、以下の方法で調製する。炭酸ガスを含む飲料溶液は、常法にて炭酸ガスを除く。予めエタノール３ｍＬ、次に純水１ｍＬで平衡化した逆相系固相カラム（Ｏａｓｉｓ ＨＬＢ ３ｃｃ ６０ｍｇ、ウォーターズ社製）に通し、カラムを３ｍＬの純水で洗浄し、窒素気流でカラムを乾燥させた後、カラムに保持された成分を２０ｖ／ｖ％メタノール及び５ｖ／ｖ％アンモニア水（アンモニア濃度２８ｖ／ｖ％）入り水溶液０．５ｍＬにて溶出せしめる。この溶出液を、限外濾過膜付遠心式フィルター（ＡｍｉｃｏｎＵｌｔｒａ、分画分子量３００００用、型番ＵＦＣ５０３０２４、ミリポア社製）にて濾過し、濾液をさらに限外濾過膜付遠心式フィルター（ＡｍｉｃｏｎＵｌｔｒａ、分画分子量３０００用、型番ＵＦＣ５００３２４、ミリポア社製）にて濾過する。このフィルター上に捕捉された液を回収して窒素気流で乾固し、純水０．２ｍＬで希釈し、サンプルとする。
（２）ＨＰＬＣ分析条件
ＨＰＬＣ装置：Ａｇｉｌｅｎｔ１２９０シリーズ（アジレントテクノロジーズ社製、送液ポンプ：モデルＧ４２２０Ａ、オートサンプラー：モデルＧ４２２６Ａ、オートサンプラー冷却装置：モデルＧ１３３０Ｂ、カラムオーブン：モデルＧ１３１６Ｃ、及びフォトダイオードアレイ検出器：モデルＧ４２１２Ａを有する）
カラム：Ｗａｔｅｒｓ ＡＣＱＵＩＴＹ ＵＰＬＣ ＢＥＨ Ｐｈｅｎｙｌ（粒径１．７μｍ、内径２．１ｍｍｘ １５０ｍｍ、ウォーターズ社製）
移動相Ａ：酢酸０．１％水溶液
移動相Ｂ：アセトニトリル
流量：０．５ｍＬ／ｍｉｎ
濃度勾配条件：０．０〜２．０分（１０％Ｂ）→６．５〜７．０分（１００％Ｂ）、初期移動相による平衡化２．５分
カラム温度：４０℃
試料注入：注入量５．０μＬ、ディレイボリューム低減モードオン（サンプルフラッシュアウト係数は注入量の５倍量）
検出：波長３６０ｎｍ、幅４ｎｍ、リファレンスなし
前記のＨＰＬＣ分析によって得られるクロマトグラムにおいて、ピークトップが３．２５〜３．６０分となるブロードピークを、弱酸性重合高分子色素と定義する（図１参照）。このときのベースラインは、クロマトグラムの線上において、２．７〜３．１分で検出値が最も低い点から５．５分の点までを結んだ直線とする。ただし、ピークの半値幅が０．７０分未満、または１．３０分以上となるピークは、弱酸性重合高分子色素の定義から除外する。ピーク面積は、分析試料のピーク面積から、ブランク試料（純水）における上記条件での面積（ピークトップの位置、半値幅による除外は考慮しない）を減じた値を用いる。
Weakly acidic polymer dye The beverage of the present invention is characterized by containing 1 to 300 mg / L of weakly acid polymer dye. In the present invention, “weakly acidic polymer dye” refers to a composition containing a weakly acidic polymer dye, which excludes highly polar components by a reverse phase solid phase extraction column and is further extracted by ultrafiltration membrane treatment. Refers to a group of components detected by HPLC analysis to be described later.
<Analysis of weakly acidic polymer dyes>
An analysis example of the weakly acidic polymer dye using HPLC is as follows.
(1) Preparation of sample A sample is prepared by the following method. Carbon dioxide gas is removed from beverage solutions containing carbon dioxide gas by a conventional method. It was passed through a reverse phase solid phase column (Oasis HLB 3cc 60 mg, Waters) equilibrated in advance with 3 mL of ethanol and then 1 mL of pure water, the column was washed with 3 mL of pure water, and the column was dried with a nitrogen stream. Thereafter, the components retained in the column are eluted with 0.5 mL of an aqueous solution containing 20 v / v% methanol and 5 v / v% aqueous ammonia (ammonia concentration 28 v / v%). The eluate was filtered with a centrifugal filter with an ultrafiltration membrane (AmiconUltra, for fractional molecular weight 30000, model number UFC503024, manufactured by Millipore), and the filtrate was further centrifuged with an ultrafiltration membrane (AmiconUltra, fractionation). Filter with a molecular weight of 3000, model number UFC500324, manufactured by Millipore). The liquid trapped on the filter is collected, dried with a nitrogen stream, diluted with 0.2 mL of pure water, and used as a sample.
(2) HPLC analysis conditions HPLC apparatus: Agilent 1290 series (manufactured by Agilent Technologies, liquid pump: model G4220A, autosampler: model G4226A, autosampler cooling apparatus: model G1330B, column oven: model G1316C, and photodiode array detector : Has model G4212A)
Column: Waters ACQUITY UPLC BEH Phenyl (particle size 1.7 μm, inner diameter 2.1 mm × 150 mm, manufactured by Waters)
Mobile phase A: Acetic acid 0.1% aqueous solution Mobile phase B: Acetonitrile Flow rate: 0.5 mL / min
Concentration gradient condition: 0.0 to 2.0 minutes (10% B) → 6.5 to 7.0 minutes (100% B), equilibration with initial mobile phase 2.5 minutes Column temperature: 40 ° C.
Sample injection: injection volume 5.0 μL, delay volume reduction mode on (sample flashout coefficient is 5 times the injection volume)
Detection: wavelength 360 nm, width 4 nm, no reference In the chromatogram obtained by the above HPLC analysis, a broad peak having a peak top of 3.25 to 3.60 minutes is defined as a weakly acidic polymer dye (FIG. 1). reference). The base line at this time is a straight line connecting the point from the lowest detected value to the point of 5.5 minutes in the range of 2.7 to 3.1 minutes on the chromatogram line. However, a peak having a peak half-value width of less than 0.70 minutes or 1.30 minutes or more is excluded from the definition of the weakly acidic polymerization polymer dye. As the peak area, a value obtained by subtracting the area under the above-mentioned conditions in the blank sample (pure water) (excluding the peak top position and half-width exclusion is not considered) from the peak area of the analysis sample is used.
また、外部標準としてリボフラビン水溶液（１０ｍｇ／Ｌ）についても同様の条件でＨＰＬＣ分析を行い、３．４５分付近に現れるリボフラビンピークのピーク面積を予め測定する。ただし、リボフラビンについては、上記のベースラインの引き方およびブランクの減算は行わず、ピーク面積をそのまま用いる。なお、リボフラビンは異なる機器を用いた場合に生じる検出値の差異を補正するため、３６０ｎｍの吸収を有する標準物質として用いるものであり、弱酸性重合高分子色素には含まれない。 Further, an riboflavin aqueous solution (10 mg / L) as an external standard is also subjected to HPLC analysis under the same conditions, and the peak area of the riboflavin peak appearing around 3.45 minutes is measured in advance. However, for riboflavin, the above-described baseline drawing and blank subtraction are not performed, and the peak area is used as it is. Riboflavin is used as a standard substance having an absorption of 360 nm in order to correct a difference in detection value that occurs when different instruments are used, and is not included in the weakly acidic polymer dye.
そして、分析試料において、弱酸性重合高分子色素のピーク面積を、リボフラビン水溶液（１０ｍｇ／Ｌ）のクロマトグラムのピーク面積で割った相対比を８．０５で除算し、得られた値を、分析試料中の弱酸性重合高分子色素の濃度（ｍｇ／Ｌ）とする。
＜弱酸性重合高分子色素の含有量＞
本発明の飲料は、１〜３００ｍｇ／Ｌの弱酸性重合高分子色素を含有させることが好ましく、好ましくは２〜９０ｍｇ／Ｌであり、より好ましくは６〜７０ｍｇ／Ｌである。弱酸性重合高分子色素の量が１ｍｇ／Ｌより少ない場合は酒らしい好ましい味わいを強く発揮させることができないため好ましくない。また、３００ｍｇ／Ｌより多い場合は、カラー値が増大し製品の外観品質を損なうことや、糖質やカロリーを増大させること、酒らしさだけでなく甘みや酸味も増加し目標品質のバランスが崩れることなどの、品質への弊害を生じることが予想されるため好ましくない。
Then, in the analysis sample, the relative ratio obtained by dividing the peak area of the weakly acidic polymer dye by the peak area of the chromatogram of the aqueous riboflavin solution (10 mg / L) is divided by 8.05, and the obtained value is analyzed. The concentration of the weakly acidic polymer dye in the sample (mg / L).
<Content of weakly acidic polymer dye>
The beverage according to the present invention preferably contains 1 to 300 mg / L of weakly acidic polymer dye, preferably 2 to 90 mg / L, and more preferably 6 to 70 mg / L. When the amount of the weakly acidic polymer dye is less than 1 mg / L, it is not preferable because the preferred taste like liquor cannot be exerted strongly. On the other hand, when the amount is more than 300 mg / L, the color value increases, the appearance quality of the product is impaired, the sugar and calories are increased, and the balance of the target quality is lost due to the increase in sweetness and sourness as well as the sake. This is undesirable because it is expected to cause adverse effects on quality.
高甘味度甘味料
本発明の飲料には、高甘味度甘味料を配合することが好ましい。本発明における高甘味度甘味料とは、ショ糖に比べて強い甘味を有する天然甘味料及び合成甘味料をいい、食品や飲料に配合されるものであれば特に限定されない。
High-intensity sweetener A high-intensity sweetener is preferably added to the beverage of the present invention. The high-intensity sweetener in the present invention refers to a natural sweetener and a synthetic sweetener having a sweetness stronger than that of sucrose, and is not particularly limited as long as it is blended in foods and beverages.
そのような高甘味度甘味料としては、ペプチド系甘味料、例えばアスパルテーム、アリテーム、ネオテーム、グリチルリチン等；配糖体系甘味料、例えばステビア甘味料（ステビア抽出物及びステビアを酵素処理してブドウ糖を付加した酵素処理ステビア及びステビアの甘味成分の中で最も甘味質のよいレバウディオサイドＡを含む）、カンゾウ抽出物等；蔗糖誘導体、例えばスクラロース等；合成甘味料、例えばアセスルファムカリウム（「アセスルファムＫ」ともいう）、サッカリン、ネオヘスペリジン−ジヒドロカルコン等が挙げられ、これらの１種又は２種以上を適宜使用することができる。好ましくは、高甘味度甘味料は、スクラロース、アセスルファムＫ、及びアスパルテームからなる群より選ばれる１種又は２種以上のものである。 Such high-intensity sweeteners include peptide sweeteners such as aspartame, aritem, neotame, glycyrrhizin and the like; glycoside sweeteners such as stevia sweetener (stevia extract and stevia are enzymatically treated to add glucose Enzyme-treated Stevia and Stevia's sweetest ingredients including rebaudioside A), licorice extract, etc .; sucrose derivatives such as sucralose; synthetic sweeteners such as acesulfame potassium (“acesulfame K”) Also saccharin, neohesperidin-dihydrochalcone, etc., and one or more of these can be used as appropriate. Preferably, the high-intensity sweetener is one or more selected from the group consisting of sucralose, acesulfame K, and aspartame.
高甘味度甘味料は、ショ糖に比べて非常に強い甘味を有する一方で、ショ糖とは異なる甘味質や好ましくない呈味が感じられることが問題となることがある。例えば、スクラロースやアスパルテームは、後味に後をひく甘さが残ることやボディ感が不足しがちであることが指摘されている。アセスルファムＫは後味に苦味が感じられることやボディ感が不足しがちであることが指摘されている。しかしながら本発明によれば、このような高甘味度甘味料の好ましくない後味を改善することができる。例えば、スクラロースやアスパルテームの後をひく甘さの残存感やアセスルファムＫの後味の苦味を、本発明の薬品的な味や後味の残存感を打ち消す効果によって、緩和することができる。 High-intensity sweeteners have a very strong sweetness compared to sucrose, but may have a problem that a sweetness or an unpleasant taste different from sucrose is felt. For example, it has been pointed out that sucralose and aspartame tend to have a sweet aftertaste and a lack of body feeling. It has been pointed out that acesulfame K tends to have a bitter taste in aftertaste and a lack of body feeling. However, according to the present invention, the undesirable aftertaste of such a high intensity sweetener can be improved. For example, the remaining sweetness after sucralose and aspartame and the bitterness of the aftertaste of acesulfame K can be mitigated by the effect of counteracting the chemical taste and residual feeling of the aftertaste of the present invention.
高甘味度甘味料の本発明の飲料に配合することができる量は、当該飲料の目的とする設計品質に応じて特に限定されずに決めることができるが、具体的には、１〜９００ｐｐｍとすることが好ましく、５〜７００ｐｐｍがより好ましく、１０〜５００ｐｐｍがさらに好ましい。尚、当該含有量は、高甘味度甘味料の総量である。 The amount of the high-intensity sweetener that can be blended in the beverage of the present invention can be determined without particular limitation depending on the intended design quality of the beverage, and specifically, 1 to 900 ppm. It is preferably 5 to 700 ppm, more preferably 10 to 500 ppm. The content is the total amount of high-intensity sweeteners.
また、高甘味度甘味料がスクラロースである場合は、本発明の飲料中の濃度は、１〜４００ｐｐｍであることが好ましく、５〜４００ｐｐｍであることがより好ましく、１０〜３００ｐｐｍであることがさらに好ましい。 When the high-intensity sweetener is sucralose, the concentration in the beverage of the present invention is preferably 1 to 400 ppm, more preferably 5 to 400 ppm, and further preferably 10 to 300 ppm. preferable.
高甘味度甘味料がアセスルファムＫである場合は、本発明の飲料中の濃度は、１〜５００ｐｐｍであることが好ましく、１０〜５００ｐｐｍであることがより好ましく、５０〜４００ｐｐｍであることがさらに好ましい。 When the high-intensity sweetener is acesulfame K, the concentration in the beverage of the present invention is preferably 1 to 500 ppm, more preferably 10 to 500 ppm, and even more preferably 50 to 400 ppm. .
本発明の飲料に配合された高甘味度甘味料の濃度は、ＨＰＬＣ法等の公知の方法により測定することができる。例えば、スクラロース及びアセスルファムＫについては、下記の条件で分析及び定量することができる。
＜スクラロースのＨＰＬＣ分析条件＞
使用機器：Agilent Technologies社 １２９０ Infinity LC システム
使用カラム：Agilent Technologies社 Zorbax Eclipse Plus RRHD C18 1.8μm 2.1 x 150 mm
移動相： Ａ）５ｍＭ酢酸アンモニウム水溶液
Ｂ）５ｍＭ酢酸アンモニウムアセトニトリル溶液
（Ａ／Ｂの比率を、４０／６０から５／９５に１５分間で変化させる）
流速：０．２ｍＬ／ｍｉｎ
カラム温度：４０℃
注入量：１．０μＬ
検出器：AB Sciex社 4000 Q TRAP（ESI negative、MRMモード、m/z 395.2→359.2）
＜アセスルファムＫのＨＰＬＣ分析条件＞
使用機器：Agilent Technologies社 １２９０ Infinity LC システム
使用カラム：Imtakt Cadenza CD-C18 4.6 x 150 mm
移動相：アセトニトリル／１０ｍＭギ酸アンモニウム（１３／８７）
流速：１．０ｍＬ／ｍｉｎ
カラム温度：３７℃
注入量：１．０μＬ
検出器：Dionex社 Corona Ultra
アルコール
本発明の飲料に含まれるアルコールは特に限定されず、原料由来のアルコール分であってもよく、醸造アルコール、スピリッツ類（例えばジン、ウォッカ、ラム、テキーラ、ニュースピリッツ等のスピリッツ、及び原料用アルコール等）、リキュール類、ウイスキー類（例えばウイスキー、ブランデー等）又は焼酎等、更には清酒、ワイン、ビール等の醸造酒を用いていてもよい。本発明の飲料のアルコール度数は１％未満、好ましくは０．５％未満、さらに好ましくは０．０１％未満、よりさらに好ましくは０．００５％未満である。本発明の飲料は、アルコール度数を低く抑えた場合であっても、飲料中に弱酸性重合高分子色素を含有させることで、酒らしい好ましい味わいを与えることができるという観点から、本発明の飲料のアルコール度数が１％未満である場合に特に有利である。また、例えば醸造アルコール等を別途添加する場合はエタノール由来の酒感が強く感じられる結果、本発明の弱酸性重合高分子色素由来の酒らしい好ましい味わいが減少することが予測されるという観点からも、本発明の飲料のアルコール度数は１％未満であることが好ましい。
The concentration of the high-intensity sweetener blended in the beverage of the present invention can be measured by a known method such as an HPLC method. For example, sucralose and acesulfame K can be analyzed and quantified under the following conditions.
<HPLC analysis conditions for sucralose>
Equipment used: Agilent Technologies 1290 Infinity LC System Column used: Agilent Technologies Zorbax Eclipse Plus RRHD C18 1.8 μm 2.1 x 150 mm
Mobile phase: A) 5 mM ammonium acetate aqueous solution B) 5 mM ammonium acetate acetonitrile solution (change the A / B ratio from 40/60 to 5/95 in 15 minutes)
Flow rate: 0.2 mL / min
Column temperature: 40 ° C
Injection volume: 1.0 μL
Detector: AB Sciex 4000 Q TRAP (ESI negative, MRM mode, m / z 395.2 → 359.2)
<HPLC analysis conditions for acesulfame K>
Equipment used: Agilent Technologies 1290 Infinity LC System Column used: Imtakt Cadenza CD-C18 4.6 x 150 mm
Mobile phase: acetonitrile / 10 mM ammonium formate (13/87)
Flow rate: 1.0 mL / min
Column temperature: 37 ° C
Injection volume: 1.0 μL
Detector: Dionex Corona Ultra
Alcohol The alcohol contained in the beverage of the present invention is not particularly limited, and may be an alcohol component derived from a raw material, brewed alcohol, spirits (for example, spirits such as gin, vodka, rum, tequila, news spirits, and the like) Alcohol etc.), liqueurs, whiskeys (for example whiskey, brandy etc.) or shochu, etc., and also sake, wine, beer and other brewed sakes may be used. The alcohol content of the beverage of the present invention is less than 1%, preferably less than 0.5%, more preferably less than 0.01%, and even more preferably less than 0.005%. Even if the beverage of the present invention is a case where the alcohol content is kept low, the beverage of the present invention can be given a preferable taste like liquor by containing a weakly acidic polymer dye in the beverage. It is particularly advantageous when the alcohol content of is less than 1%. In addition, for example, when brewing alcohol or the like is separately added, the ethanol-derived liquor feeling is strongly felt, and from the viewpoint that it is predicted that the preferable taste like the liquor derived from the weakly acidic polymer dye of the present invention is reduced. The alcohol content of the beverage of the present invention is preferably less than 1%.
本発明の飲料中のアルコール度数（容量％）は、極めて微量であるため、ガスクロマトグラフィ（ＧＣ）を用いて分析することができ、例えば、次の方法によって分析することができる。 Since the alcohol content (volume%) in the beverage of the present invention is extremely small, it can be analyzed using gas chromatography (GC). For example, it can be analyzed by the following method.
＜アルコールのＧＣ分析＞
以下の条件で、試料中のエタノール量をＧＣ分析した。エタノールは約３．４分で検出され、試料中のエタノール量は、検量線から求めることができる。
（１）試料の調製
１０ｍｌのスクリューキャップバイアルに試料を５．０ｇ量りとり、密栓し、試料を調製した。検量線を作成する場合は０／５／１０／２０／５０ｍｇ／Ｌの濃度の標準液を密栓前に１０μＬ添加した。
（２）測定条件
使用機器：Agilent Technologies社製 ＨＰ６８９０
オートサンプラー：ゲステル社製 ＭＰＳ２（バイアル温度４０℃、平衡化時間１０分、シリンジ温度８０℃、シリンジサイズ２．５ｍＬ、注入量：１ｍＬ）
インテグレーター：Agilent Technologies社製 ChemStation
カラム：Agilent Technologies社製 ＤＢ−１（内径０．３２ｍｍ、長さ３０ｍ、膜厚５．００μｍ、液相１００% dimethylpolysiloxane）
カラム温度：４０℃で５分保持後、１０℃／ｍｉｎで２５０℃まで昇温し、２５０℃で４分保持
注入口温度：２００℃
検出器温度：２５０℃
キャリアーガス：ヘリウム（流速２．５ｍＬ／ｍｉｎ）
（３）検量線
ヘッドスペースガスをそれぞれガスクロマトグラフに１ｍＬ注入し、ピーク面積を求める。エタノールの濃度を横軸（ｘ）にとり、ピーク面積を縦軸（ｙ）にとって関係式（ｉ）（ｙ＝ａｘ＋ｂ）のａ、ｂを求め、検量線を作成する。検量線は標準液未添加の試料濃度を０とし、０／５／１０／２０／５０ｍｇ／Ｌの濃度範囲となる。試料中のエタノールの定量は、関係式（ｉ）において、ｙへ０を代入し、算出したｘ値（ｂをａで除した値）の絶対値を定量値とする。
<GC analysis of alcohol>
The amount of ethanol in the sample was analyzed by GC under the following conditions. Ethanol is detected in about 3.4 minutes, and the amount of ethanol in the sample can be determined from a calibration curve.
(1) Preparation of sample A sample was prepared by weighing 5.0 g of a sample into a 10 ml screw cap vial and sealing it. When preparing a calibration curve, 10 μL of a standard solution having a concentration of 0/5/10/20/50 mg / L was added before sealing.
(2) Measurement condition equipment: HP6890 manufactured by Agilent Technologies
Autosampler: MPS2 (Gestel, Inc., vial temperature 40 ° C., equilibration time 10 minutes, syringe temperature 80 ° C., syringe size 2.5 mL, injection volume: 1 mL)
Integrator: ChemStation made by Agilent Technologies
Column: DB-1 manufactured by Agilent Technologies (inner diameter 0.32 mm, length 30 m, film thickness 5.00 μm, liquid phase 100% dimethylpolysiloxane)
Column temperature: held at 40 ° C. for 5 minutes, then heated up to 250 ° C. at 10 ° C./min, held at 250 ° C. for 4 minutes, inlet temperature: 200 ° C.
Detector temperature: 250 ° C
Carrier gas: helium (flow rate 2.5mL / min)
(3) Calibration curve Inject 1 mL of each headspace gas into the gas chromatograph to determine the peak area. Taking the ethanol concentration on the horizontal axis (x) and the peak area on the vertical axis (y), a and b in the relational expression (i) (y = ax + b) are obtained, and a calibration curve is created. The calibration curve has a concentration range of 0/5/10/20/50 mg / L, with the sample concentration with no standard solution being 0. The ethanol in the sample is quantified by substituting 0 for y in the relational expression (i), and using the absolute value of the calculated x value (value obtained by dividing b by a) as the quantitative value.
その他の成分
本発明の飲料には、通常の飲料と同様、糖分、各種添加剤等を配合してもよい。各種添加剤としては、例えば、香料、ビタミン、色素類、酸化防止剤、乳化剤、保存料、調味料、エキス類、ｐＨ調整剤、品質安定剤等を配合することができる。
Other Ingredients The beverage of the present invention may contain sugar, various additives, etc., as in the case of ordinary beverages. As various additives, for example, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like can be blended.
飲料の製造方法
別の観点からは、本発明は、飲料の製造方法に関する。当該方法は、アルコール度数１％未満の飲料に弱酸性重合高分子色素が１〜３００ｍｇ／Ｌ含まれるよう調整することを特徴とする。弱酸性重合高分子色素を添加する形態及び方法は特に限定されず、弱酸性重合高分子色素そのもの、又は弱酸性重合高分子色素をそれぞれ含む組成物を、原料として製造工程の任意のタイミングで添加することができる。そのような組成物としては、加熱濃縮果汁が挙げられる。加熱濃縮果汁の製造方法は特に限定されず、例えば、通常使用される濃縮果汁を１００℃以上の温度で一定時間加熱することにより製造することができる。果汁の加熱条件に関しては、前述の分析方法によって弱酸性重合高分子色素が検出される程度まで適宜調整して決めることができるが、例えば常圧下の場合、加熱温度は、１００℃以上、加熱時間は、３０分間以上である。
From the viewpoint of another beverage production method , the present invention relates to a beverage production method. This method is characterized in that a beverage having an alcohol content of less than 1% is adjusted to contain 1 to 300 mg / L of weakly acidic polymer dye. The form and method for adding the weakly acidic polymer dye are not particularly limited, and the weakly acidic polymer dye itself or a composition containing the weakly acidic polymer dye is added as a raw material at any timing in the production process. can do. Such compositions include heat concentrated fruit juice. The method for producing the heated concentrated fruit juice is not particularly limited, and for example, it can be produced by heating a normally used concentrated fruit juice at a temperature of 100 ° C. or higher for a certain time. The heating condition of the fruit juice can be determined by appropriately adjusting to the extent that the weakly acidic polymer dye is detected by the above-described analysis method. For example, under normal pressure, the heating temperature is 100 ° C. or higher and the heating time. Is 30 minutes or more.
本発明の飲料の製造では、原料を配合する方法は限定されない。例えば、公知の方法を用いて原料を飲料中に配合することができる。必要に応じて、殺菌、容器詰め等の工程を適宜設けることができる。好ましい態様において、本発明の飲料は、飲料の充填工程を経て容器詰め飲料とすることができ、殺菌された容器詰め飲料とすることができる。例えば、飲料組成物を容器に充填した後にレトルト殺菌等の加熱殺菌を行う方法や、飲料組成物を殺菌して容器に充填する方法により、殺菌された容器詰め飲料を製造することができる。 In the production of the beverage of the present invention, the method of blending the raw materials is not limited. For example, a raw material can be mix | blended in a drink using a well-known method. If necessary, steps such as sterilization and container filling can be appropriately provided. In a preferred embodiment, the beverage of the present invention can be made into a container-packed beverage through a beverage filling step, and can be made into a sterilized container-packed beverage. For example, a sterilized container-packed beverage can be produced by a method of performing heat sterilization such as retort sterilization after filling a beverage composition in a container or a method of sterilizing a beverage composition and filling the container.
より具体的には、缶等の金属容器詰め飲料とする場合には、本発明の飲料組成物を容器に所定量充填し、殺菌（例えば、６５℃、１０分）を行うことができ、ペットボトルや紙パック、瓶飲料、缶飲料、パウチ飲料とする場合には、例えば９０〜１３０℃で１〜６０秒保持するＦＰ又はＵＨＴ殺菌を行い、所定量を充填することができる。本発明の飲料組成物を容器詰め飲料とする場合は、ホットパック充填法又は無菌充填法のいずれも用いることができる。 More specifically, when the beverage is packed in a metal container such as a can, the beverage composition of the present invention can be filled in a predetermined amount and sterilized (for example, 65 ° C., 10 minutes). When it is set as a bottle, a paper pack, a bottle drink, a can drink, a pouch drink, FP or UHT sterilization hold | maintained at 90-130 degreeC for 1 to 60 second can be performed, for example, and a predetermined quantity can be filled. When the beverage composition of the present invention is used as a container-packed beverage, either a hot pack filling method or an aseptic filling method can be used.
飲料の呈味向上方法
さらに別の観点からは、本発明は、アルコール度数１％未満の飲料の呈味を向上する方法に関する。当該方法は、アルコール度数が１％未満の飲料において、飲料中の弱酸性重合高分子色素が１〜３００ｍｇ／Ｌ含まれるよう調整することを特徴とする。
Method for improving taste of beverage From another viewpoint, the present invention relates to a method for improving the taste of a beverage having an alcohol content of less than 1%. The method is characterized in that in a beverage having an alcohol content of less than 1%, 1 to 300 mg / L of a weakly acidic polymer dye is contained in the beverage.
本発明の方法により、アルコール度数が１％未満の飲料において、甘味と若干の刺激感のある苦味を含む酒らしい好ましい味わいを増すことができる。また、とりわけ低溶質飲料においては、少量の弱酸性重合高分子色素を添加することによって、呈味の複雑さやコクも増強することができる。すなわち、本発明でいう「飲料の呈味向上」とは、酒らしい好ましい味わいを増すことや、呈味の複雑さやコクを増強することなどを意味する。 According to the method of the present invention, in a beverage having an alcohol content of less than 1%, it is possible to increase a preferable taste like liquor including sweetness and bitterness with a slight irritation. Particularly in a low solute beverage, the complexity and richness of taste can be enhanced by adding a small amount of weakly acidic polymer dye. In other words, “improving the taste of a beverage” as used in the present invention means increasing the preferable taste like alcohol, enhancing the complexity and richness of taste, and the like.
以下、本発明の内容を、本発明の実施例を参照しつつ詳細に説明するが、本発明は以下の実施例に限定されるものではない。また、特に記載しない限り、本明細書において数値範囲はその端点を含むものとして記載され、弱酸性重合高分子色素及び加熱濃縮果汁などの成分の濃度を表す際の「ｍｇ／Ｌ」あるいは「ｍｌ／Ｌ」とは、飲料全体の容量（Ｌ）に対する成分の重量（ｍｇ）あるいは容量（ｍｌ）のことをいう。 Hereinafter, although the content of the present invention is explained in detail, referring to the example of the present invention, the present invention is not limited to the following example. In addition, unless otherwise specified, the numerical value range is described as including the end points in this specification, and “mg / L” or “ml” when expressing the concentration of components such as weakly acidic polymer dye and heat concentrated fruit juice. “/ L” refers to the weight (mg) or volume (ml) of the ingredient relative to the volume (L) of the entire beverage.
以下の実施例において用いた実験装置を以下に列挙する。
Brix計：ATAGO社 Refractometer RX-5000α
分光光度計：島津社 UV-VIS Spectrophotometer UV-1700 Pharma Spec
加熱装置：IKA社 RCT ベーシック IKAMAG（登録商標） safety control
ガスクロマトグラフィ：Agilent Technologies社製 ＨＰ６８９０
実施例１：加熱濃縮果汁の加熱条件の評価
＜ベース飲料の調製＞
仕上がり量が１０００ｍｌとなるように、高甘味度甘味料（アセスルファムＫ）（０．４ｇ）、リンゴ酸（１ｇ）、クエン酸（１ｇ）、イオン交換水（残量）を混合し、ベース飲料を調製した。
＜加熱濃縮果汁の調製＞
濃縮リンゴ果汁（１００ｇ；Ｂｒｉｘ値：70.16）に水（８ｇ）加え、加熱装置を用いて温度を調節し、攪拌しながら加熱した。加熱条件（温度及び時間）は、以下の表１に示す条件を用いた。
＜評価方法＞
上記の方法で調製した加熱濃縮果汁をＢｒｉｘ値が70度になるようイオン交換水で希釈した。希釈後の加熱濃縮果汁を、それぞれ１．０ｍｌ／Ｌの濃度となるようベース飲料に添加することで評価サンプルを調製した。調製した各サンプルについて官能評価を実施し、評価結果を表１に示した。官能評価は訓練されたパネル４名にて実施し、官能評価の基準は、以下の２つの観点（酒らしい好ましい味わい／焦げ様の味）から行い、その評点の合計を総合評価として判断した。
・酒らしい好ましい味わい： 強く認められる＝３点、認められる＝２点、若干認められる＝１点、認められない＝０点
・焦げ様の味：認められない＝２点、若干認められる＝１点、認められる＝０点
・総合評価：上記の２つの観点による評点を合計し、３点以上を合格とした
・カラー値とは、波長４２０ｎｍにおける吸光度に１００を乗じ、Ｂｒｉｘで割った値をいう。各加熱濃縮果汁を１００倍希釈し、分光光度計により波長４２０ｎｍによる吸光度を測定後、換算式を用いて各加熱濃縮果汁のカラー値として算出した。
＜評価結果＞
表１の結果から、水準１−３〜１−６は、酒らしい好ましい味わいは強く認められるが焦げ様の味は少なく、好ましい品質であった。特に水準１−５は、前記の特徴に加えて甘い軽快な香りが感じられ、最も好ましい品質であった。したがって、下記の実施例３では１−５を用いて評価を行った。
The experimental devices used in the following examples are listed below.
Brix meter: ATAGO Refractometer RX-5000α
Spectrophotometer: Shimadzu UV-VIS Spectrophotometer UV-1700 Pharma Spec
Heating device: IKA RCT Basic IKAMAG (registered trademark) safety control
Gas chromatography: HP6890 manufactured by Agilent Technologies
Example 1: Evaluation of heating conditions of heat-concentrated fruit juice <Preparation of base beverage>
A high-intensity sweetener (acesulfame K) (0.4 g), malic acid (1 g), citric acid (1 g), and ion-exchanged water (remaining amount) are mixed so that the finished amount is 1000 ml, and the base beverage is Prepared.
<Preparation of heat concentrated fruit juice>
Water (8 g) was added to concentrated apple juice (100 g; Brix value: 70.16), the temperature was adjusted using a heating device, and the mixture was heated with stirring. As the heating conditions (temperature and time), the conditions shown in Table 1 below were used.
<Evaluation method>
The heat-concentrated fruit juice prepared by the above method was diluted with ion-exchanged water so that the Brix value was 70 degrees. The evaluation sample was prepared by adding the heat-concentrated fruit juice after dilution to the base beverage so as to have a concentration of 1.0 ml / L. Sensory evaluation was performed on each prepared sample, and the evaluation results are shown in Table 1. Sensory evaluation was carried out by four trained panels, and the criteria for sensory evaluation were based on the following two viewpoints (preferred taste like charcoal / burnt taste), and the total of the scores was judged as a comprehensive evaluation.
Preferred taste like liquor: strongly recognized = 3 points, recognized = 2 points, slightly recognized = 1 point, not recognized = 0 points · burnt taste: not recognized = 2 points, slightly recognized = 1 Points, recognized = 0. Overall evaluation: Total score from the above two viewpoints and 3 points or more passed. Color value is the value obtained by multiplying the absorbance at 420 nm by 100 and dividing by Brix. Say. Each heat-concentrated fruit juice was diluted 100 times, the absorbance at a wavelength of 420 nm was measured with a spectrophotometer, and then calculated as a color value of each heat-concentrated fruit juice using a conversion formula.
<Evaluation results>
From the results of Table 1, levels 1-3 to 1-6 were favorable qualities with a strong liquor-like taste but little burnt taste. In particular, Level 1-5 was the most preferable quality because a sweet and light fragrance was felt in addition to the above characteristics. Therefore, in Example 3 below, evaluation was performed using 1-5.
なお、水準１−６の加熱条件（１０８℃／２４０分）を超える加熱は実施していないが、加熱により焦げ様の味の増大やカラー値の増大によって製品の外観品質を損なう等の品質低下を生じることが予想されるため、本実施例の条件において２４０分を超えて加熱することは好ましくないと考えられる。 Although heating exceeding Level 1-6 heating conditions (108 ° C./240 minutes) was not carried out, quality deterioration such as loss of product appearance quality due to increase in burnt taste and color value due to heating Therefore, it is considered undesirable to heat for more than 240 minutes under the conditions of this example.
実施例２：弱酸性重合高分子色素の評価
＜弱酸性重合高分子色素の単離＞
実施例１で用いた加熱濃縮リンゴ果汁（水準１−５）を遠心精密濾過チューブ(ミリポア社製 Amicon Ultra MW 3000 4ml）で5000G 90分で遠心濾過した後に、70%EtOHを4ml加えて再度同条件で遠心し、さらに水を4ml入れて同条件で遠心した。残留した成分から、分子量がおおむね3000以上の画分を回収した。
＜評価方法＞
サンプルとして、実施例１で用いた加熱濃縮リンゴ果汁（水準１−５）、及びその分画物を、それぞれ１．０ｍｌ／Ｌの濃度となるようベース飲料に添加することで、評価サンプルを調製した。なお、加熱濃縮リンゴ果汁（水準１−５）は、Ｂｒｉｘ７０換算で１．０ｍｌ／Ｌ飲料相当量となるようイオン交換水で希釈した希釈液を用いた。比較例として、実施例１で用いた加熱を行わない濃縮リンゴ果汁（水準１−１）の分画物についても上記と同様の方法で調製し、果汁未精製物および分画物をサンプルとして用いた。更に、加熱濃縮リンゴ果汁（水準１−５）を［発明を実施するための形態］に記載の方法で分画された弱酸性重合高分子色素をベース飲料に添加して評価サンプルを調製した。
Example 2: Evaluation of Weakly Acidic Polymerized Polymer Dye <Isolation of Weakly Acidic Polymerized Polymer Dye>
Heat-concentrated apple juice (level 1-5) used in Example 1 was centrifuged at 5000G for 90 minutes with a centrifugal microfiltration tube (Amicon Ultra MW 3000 4 ml manufactured by Millipore), and 4 ml of 70% EtOH was added again. Centrifugation was performed under the same conditions, and 4 ml of water was further added and centrifuged under the same conditions. A fraction having a molecular weight of about 3000 or more was collected from the remaining components.
<Evaluation method>
As samples, the heat-concentrated apple juice (level 1-5) used in Example 1 and the fractions thereof were each added to the base beverage so as to have a concentration of 1.0 ml / L, thereby preparing an evaluation sample. did. In addition, the heat-concentrated apple fruit juice (level 1-5) used the dilution liquid diluted with ion-exchange water so that it might become a 1.0 ml / L drink equivalent amount in Brix70 conversion. As a comparative example, a fraction of concentrated apple juice (level 1-1) used in Example 1 without heating was also prepared in the same manner as above, and the unpurified juice and fraction were used as samples. It was. Further, an evaluation sample was prepared by adding, to the base beverage, a weakly acidic polymer dye fractionated by the method described in [Mode for Carrying Out the Invention] hot concentrated apple juice (level 1-5).
各サンプルについて、実施例１の方法に従って官能評価を行い、評価結果を表２に示した。
＜評価結果＞
表２の結果から、濃縮リンゴ果汁及びその分子量3000以上の画分には酒らしい好ましい味わいが認められなかったのに対し、加熱濃縮リンゴ果汁そのもの、及びその分子量3000以上の画分に酒らしい好ましい味わいが認められた。すなわち、加熱濃縮果汁の高分子分画物に酒らしい好ましい風味が認められた。更に、水準２−５に酒らしい好ましい風味が認められたことから、本発明における飲料に含まれる弱酸性重合高分子色素は、［発明を実施するための形態］に記載の方法に示される方法で特定される、高極性成分が排除され、かつ分画分子量3000以上のものであることが確認された。
Each sample was subjected to sensory evaluation according to the method of Example 1, and the evaluation results are shown in Table 2.
<Evaluation results>
From the results shown in Table 2, while the concentrated apple juice and its fraction with a molecular weight of 3000 or more did not have a liquor-like taste, the heated concentrated apple juice itself and its fraction with a molecular weight of 3000 or more were preferred for sake. Taste was recognized. That is, a preferable flavor like alcohol was recognized in the polymer fraction of the heat-concentrated fruit juice. Furthermore, since a preferred flavor like liquor was recognized at level 2-5, the weakly acidic polymer dye contained in the beverage in the present invention is a method shown in the method described in [Mode for Carrying Out the Invention]. It was confirmed that the highly polar component specified in (1) was excluded and the molecular weight cutoff was 3000 or more.
実施例３：弱酸性重合高分子色素及び加熱濃縮果汁の有効成分量の評価（１）
＜評価方法＞
上記の実施例１で得られた加熱濃縮リンゴ果汁水準１−５をベース飲料に添加して、効果が認められる弱酸性重合高分子色素の量（有効成分量）を検討した。評価に用いた加熱濃縮リンゴ果汁の添加量と官能評価結果を表３に示す。官能評価は、実施例１と同様の方法で行った。
＜評価結果＞
表３に示されるように、本発明の効果が得られる飲料中の加熱濃縮果汁の量は、０．１〜１０ｍｌ／Ｌであることが好ましく、０．２〜８ｍｌ／Ｌがより好ましく、０．６〜６ｍｌ／Ｌがさらに好ましいことが確認された。また、本発明の効果が得られる飲料中の弱酸性重合高分子色素の量は、１〜３００ｍｇ／Ｌであり、好ましくは２〜９０ｍｇ／Ｌであり、より好ましくは６〜７０ｍｇ／Ｌであることも確認された。
Example 3: Evaluation of effective component amount of weakly acidic polymer dye and heat concentrated fruit juice (1)
<Evaluation method>
The heat-concentrated apple fruit juice level 1-5 obtained in Example 1 above was added to the base beverage, and the amount of the weakly acidic polymer dye (effective component amount) at which an effect was observed was examined. Table 3 shows the addition amount and sensory evaluation result of the heat-concentrated apple juice used for the evaluation. The sensory evaluation was performed in the same manner as in Example 1.
<Evaluation results>
As shown in Table 3, the amount of the heat-concentrated fruit juice in the beverage from which the effect of the present invention is obtained is preferably 0.1 to 10 ml / L, more preferably 0.2 to 8 ml / L, and 0 It was confirmed that 6 to 6 ml / L is more preferable. In addition, the amount of the weakly acidic polymer dye in the beverage from which the effect of the present invention is obtained is 1 to 300 mg / L, preferably 2 to 90 mg / L, and more preferably 6 to 70 mg / L. It was also confirmed.
なお、水準３−８を超える量の有効成分を添加した場合、添加量の増加に伴い、カラー値が増大し製品の外観品質を損なうこと、糖質やカロリーを増大させること、酒らしさだけでなく甘みや酸味も増加し目標品質のバランスが崩れることなどの、品質への弊害を生じることが予想される。 In the case of adding the active ingredient in an amount exceeding the level 3-8, with the increase of the addition amount, impair the appearance quality of the increased color value products, to increase the sugar and calories, only likeness rosacea It is expected that there will be harmful effects on quality, such as the increase in sweetness and sourness and the balance of target quality being lost.
実施例４：弱酸性重合高分子色素及び加熱濃縮果汁の有効成分量の評価（２）
＜評価方法＞
実施例１において得られた、総合評価3点以上の加熱濃縮リンゴ果汁（水準１−４、１−５、１−６）を評価サンプルとして用いて、濃縮リンゴ果汁を長時間加熱した場合の弱酸性重合高分子色素の量（有効成分量）の検討をさらに詳細に行った。各サンプル中の弱酸性重合高分子色素が１、９０、３００ｍｇ／Ｌ（水準１−５については１．１ｍｇ／Ｌ）となるように、上記の実施例１で得られた加熱濃縮リンゴ果汁水準１−４、１−５、１−６をベース飲料に添加した。各サンプル中の濃縮リンゴ果汁の加熱条件、加熱濃縮リンゴ果汁中の弱酸性重合高分子色素の量、加熱濃縮リンゴ果汁配合量を表４に示す。これらの各サンプルを用いて、加熱濃縮果汁の加熱条件と弱酸性重合高分子色素の有効含有量との関係を評価し、評価結果を表４に示した。官能評価は、実施例１と同様の方法で行った。
＜評価結果＞
表４に示されるように、加熱温度１０８℃、加熱時間１２０分〜２４０分間という加熱条件において、飲料中の弱酸性重合高分子色素の量は、１ｍｇ／Ｌ〜３００ｍｇ／Ｌの範囲で本発明の効果を示すことが確認された。その一方で、水準４−３および４−７の結果から、飲料中の弱酸性重合高分子色素の量が３００ｍｇ／Ｌの場合、１２０分間加熱した場合には焦げ様の味が認められなかったのに対し、２４０分間加熱した場合に焦げ様の味が若干認められた。これらの結果から、２４０分間より長く加熱した場合に、酒らしい好ましい味わいは維持されるものの、焦げ様の味の点で効果が劣ることも確認された。
Example 4: Evaluation of effective component amount of weakly acidic polymer dye and heat-concentrated fruit juice (2)
<Evaluation method>
Weakness in the case of heating concentrated apple juice for a long time using heat concentrated apple juice (levels 1-4, 1-5, 1-6) obtained in Example 1 with an overall evaluation of 3 or more points as an evaluation sample The amount (the amount of active ingredients) of the acid polymerization polymer dye was examined in more detail. Heat concentrated apple juice level obtained in Example 1 above so that the weakly acidic polymer dye in each sample is 1, 90, 300 mg / L (1.1 mg / L for level 1-5) 1-4, 1-5, 1-6 were added to the base beverage. Table 4 shows the heating conditions for the concentrated apple juice in each sample, the amount of weakly acidic polymer dye in the heated concentrated apple juice, and the blended amount of the heated concentrated apple juice. Using each of these samples, the relationship between the heating conditions of the heat-concentrated fruit juice and the effective content of the weakly acidic polymer dye was evaluated, and the evaluation results are shown in Table 4. The sensory evaluation was performed in the same manner as in Example 1.
<Evaluation results>
As shown in Table 4, the amount of the weakly acidic polymer dye in the beverage is 1 mg / L to 300 mg / L in the present invention under the heating conditions of heating temperature of 108 ° C. and heating time of 120 minutes to 240 minutes. It was confirmed to show the effect of. On the other hand, from the results of levels 4-3 and 4-7, when the amount of weakly acidic polymer dye in the beverage was 300 mg / L, no burnt taste was observed when heated for 120 minutes. On the other hand, a slight burnt taste was observed when heated for 240 minutes. From these results, it was confirmed that, when heated for longer than 240 minutes, the preferred taste like liquor was maintained, but the effect was inferior in terms of a burnt-like taste.
実施例５：飲料中の可溶性固形分濃度の評価
＜飲料中の可溶性固形分濃度の調整＞
ベース飲料中の高甘味度甘味料（アセスルファムＫ）の代わりにショ糖を一部使用したこと以外は実施例１の方法に従って、表５に示すような可溶性固形分濃度を有するサンプルをそれぞれ調製した。なお、実施例１で調製した加熱濃縮リンゴ果汁（水準１−５）をすべての試料において用い、１ｍｌ／Ｌの濃度でベース飲料に添加した。可溶性固形分濃度は、飲料のＢｒｉｘ値およびアルコール度数を測定し算出した。
＜評価方法＞
各サンプルについて、実施例１に記載した方法により官能評価を実施し、評価結果を表５に示した。
＜評価結果＞
表５に示されるように、可溶性固形分濃度が１０度未満の場合には、焦げ様の味わいは感じられないことが見出された。一方で、可溶性固形分濃度が、０．０７（水準５−１）の場合には、酒らしい味わいが得られず、水準５−２〜５−７において酒らしい味わいが得られたことから、可溶性固形分濃度は０．１〜１０の場合が好ましいことを確認した。さらに、可溶性固形分濃度が０．２〜８（水準５−２〜５−６）の範囲がより有利であり、０．３４〜５（水準５−３〜５−５）の範囲において特に顕著な効果を示すことを確認した。
Example 5: Evaluation of soluble solid content concentration in beverage <Adjustment of soluble solid content concentration in beverage>
Samples having soluble solids concentrations as shown in Table 5 were prepared according to the method of Example 1 except that a portion of sucrose was used in place of the high-intensity sweetener (acesulfame K) in the base beverage. . In addition, the heat-concentrated apple juice (level 1-5) prepared in Example 1 was used in all samples and added to the base beverage at a concentration of 1 ml / L. The soluble solid content concentration was calculated by measuring the Brix value and alcohol content of the beverage.
<Evaluation method>
Each sample was subjected to sensory evaluation by the method described in Example 1, and the evaluation results are shown in Table 5.
<Evaluation results>
As shown in Table 5, when the soluble solid content concentration was less than 10 degrees, it was found that the burnt taste was not felt. On the other hand, when the soluble solid content concentration is 0.07 (level 5-1), the taste like liquor was not obtained, and the taste like liquor was obtained at levels 5-2 to 5-7. It was confirmed that the soluble solid content concentration is preferably 0.1 to 10. Furthermore, the soluble solid content concentration is more advantageous in the range of 0.2 to 8 (level 5-2 to 5-6), and particularly remarkable in the range of 0.34 to 5 (level 5-3 to 5-5). It was confirmed that it shows a good effect.
実施例６：アルコール濃度と酒らしい好ましい味わいとの相関関係についての評価
＜アルコール分を含有する加熱濃縮果汁飲料の調製＞
加熱濃縮リンゴ果汁を１ｍＬ／Ｌの濃度となるようにベース飲料に含有させ、各サンプル中のエタノール濃度が表６に示す濃度となるようにエタノールをさらに添加し、アルコール飲料を調製した。また、対照として、加熱濃縮リンゴ果汁を添加しないサンプルを調製した。
＜評価方法＞
各サンプルについて、実施例１に記載した方法により酒らしい好ましい味わいについて官能評価を実施し、評価結果を表６および図２に示した。
＜評価結果＞
図２に示すように、加熱濃縮リンゴ果汁を添加しないサンプルと比較して加熱濃縮リンゴ果汁を添加したサンプルではアルコール度数２％以下で酒らしい好ましい味わいが増強されていることが確認された。一方で、アルコール度数３％以上になると、加熱濃縮リンゴ果汁の添加の有無にかかわらず、エタノール由来の酒感が強く感じられ、酒らしい好ましい味わいを判別することが出来なかった。
Example 6: Evaluation of correlation between alcohol concentration and preferable taste like alcohol <Preparation of heat-concentrated fruit juice drink containing alcohol>
Heat-concentrated apple juice was contained in the base beverage so as to have a concentration of 1 mL / L, and ethanol was further added so that the ethanol concentration in each sample was the concentration shown in Table 6, thereby preparing an alcoholic beverage. Moreover, the sample which does not add heat concentration apple juice as a control was prepared.
<Evaluation method>
About each sample, sensory evaluation was implemented about preferable taste like liquor by the method described in Example 1, and the evaluation results are shown in Table 6 and FIG.
<Evaluation results>
As shown in FIG. 2, it was confirmed that the sample added with the heat-concentrated apple juice compared with the sample without adding the heat-concentrated apple juice enhanced the preferable taste like alcohol at an alcohol content of 2% or less. On the other hand, when the alcohol content was 3% or more, ethanol-derived liquor was strongly felt regardless of whether or not the heat-concentrated apple juice was added, and it was not possible to discriminate a preferred taste like liquor.
実施例７：加熱濃縮オレンジ果汁飲料の評価
＜加熱濃縮オレンジ果汁飲料の調製＞
実施例１に示した加熱濃縮リンゴ果汁と同様の方法で、濃縮オレンジ果汁を加熱することにより加熱濃縮オレンジ果汁を得た。具体的には、濃縮オレンジ果汁（１００ｇ；Ｂｒｉｘ値：１５．０）に水（８ｇ）加え、加熱装置を用いて温度を調節し、攪拌しながら１００℃で２．５時間加熱した。
＜評価方法＞
上記の方法で調製した加熱濃縮オレンジ果汁をＢｒｉｘ値が６５度になるようイオン交換水で希釈した。希釈後の加熱濃縮果汁を１．０ｍｌ／Ｌの濃度となるよう実施例１の方法で調製したベース飲料に添加することで評価サンプルを調製した。対照として加熱濃縮果汁を含まないベース飲料を用い、各サンプルについて実施例１において示す方法で官能評価を実施し、評価結果を表７に示した。
＜評価結果＞
表７に示すように、水準７−１は酒らしい好ましい味わいが認められなかった一方で、水準７−２は酒らしい好ましい味わいは強く認められるが焦げ様の味は少なく、好ましい品質であった。この結果から、加熱濃縮リンゴ果汁に加えて加熱濃縮オレンジ果汁を用いた場合にも本発明の効果を発揮することが確認された。すなわち、リンゴ果汁・オレンジ果汁のほか、上記したような様々な果実を用いた場合にも、飲料中に弱酸性重合高分子色素を含有させることにより本発明の効果を発揮することが予測される。
Example 7: Evaluation of heat-concentrated orange juice beverage <Preparation of heat-concentrated orange juice beverage>
In the same manner as the heated and concentrated apple juice shown in Example 1, the concentrated orange juice was heated to obtain a heated and concentrated orange juice. Specifically, water (8 g) was added to concentrated orange juice (100 g; Brix value: 15.0), the temperature was adjusted using a heating device, and the mixture was heated at 100 ° C. for 2.5 hours with stirring.
<Evaluation method>
The heat-concentrated orange juice prepared by the above method was diluted with ion-exchanged water so that the Brix value was 65 degrees. An evaluation sample was prepared by adding the diluted heat-concentrated fruit juice to the base beverage prepared by the method of Example 1 so as to have a concentration of 1.0 ml / L. Using a base beverage that does not contain heat-concentrated fruit juice as a control, sensory evaluation was performed on each sample by the method shown in Example 1, and the evaluation results are shown in Table 7.
<Evaluation results>
As shown in Table 7, level 7-1 did not have a good taste like liquor, while level 7-2 had a good taste like liquor but a little burnt taste and a good quality. . From this result, it was confirmed that the effect of the present invention was exhibited even when heated concentrated orange juice was used in addition to heated concentrated apple juice. That is, in addition to apple juice and orange juice, it is predicted that the effects of the present invention will be exhibited by including a weakly acidic polymer dye in the beverage even when various fruits as described above are used. .
Claims (8)
A method for improving the taste of a non-alcoholic beverage having a liquor-like taste with an alcohol content of less than 1%, comprising adjusting the beverage to contain 1 to 300 mg / L of a weakly acidic polymer dye . Polymerized polymer dye is obtained by heating concentrated fruit juice or citrus concentrated fruit juice at 100 ° C. to 120 ° C. for 30 minutes to 240 minutes to obtain heated concentrated fruit juice, excluding highly polar components from the heated concentrated fruit juice, Furthermore, the said method obtained by collect | recovering fractions with a molecular weight cut-off of 3000 or more with an ultrafiltration membrane .
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