JP6798084B2 - アルロースを含む炭酸水およびその製造方法 - Google Patents
アルロースを含む炭酸水およびその製造方法 Download PDFInfo
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Classifications
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/42—Preservation of non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Description
精製水に液状アルロース(CJ第一製糖、乾燥固形分基準アルロース95%以上)、または砂糖(CJ第一製糖、白砂糖)を下記の表1の重量比率で添加し、磁石攪拌機(Magnetic stirrer)で30分間混合した。以後、これを5℃で冷却し、それぞれ1Lずつ取って炭酸注入機(Delight sodaシェフ、注入容器を含む/Zahm&Nagel#9000−R PILOT PLANT)を使用して炭酸を最大に注入することにより、比較例2〜6および実施例1〜5の炭酸水を製造した。比較例1の炭酸水はアルロースおよび砂糖をいずれも添加せずに、前記比較例2〜6および実施例と同様に炭酸のみを注入して製造した。製造された炭酸水を耐圧PET容器に充填して密封した後、冷蔵(5℃)保管した。
審査員団30名を対象として前記製造例1で製造した実施例1〜5および比較例1〜6の炭酸水の官能(えぐ味、甘味および全般的な嗜好度)評価を実施した。官能評価は、各炭酸水を試飲用カップに準備し、各試飲用カップに無作為の数を付与して官能評価(9点尺度法)において先入見を予め排除して実施した。測定された結果の統計処理は、分散分析(ANOVA)と事後検定としてDuncanの多重検定方法(multiple range test)を用いて保管期間による結果値の有意性を分析した。
2−1.炭酸溶解能の確認
前記製造例1において製造した実施例1〜5および比較例1〜6の炭酸水の炭酸注入後、初期炭酸圧を測定して炭酸溶解能を確認した。具体的に、前記炭酸圧の測定は炭酸圧測定器を使用(Zahm&Nagel、Series 6000)して韓国食品共典[2016、項目18−2.(1)]に記載されている「ガス圧試験法」により測定し、炭酸水を3回繰り返して測定した。
時間経過別に(製造完了の時点から5分、10分、15分および20分経過時)炭酸圧を測定して炭酸保持能を評価した。具体的に、20℃の条件で各時間経過別に炭酸圧を測定しており、1回炭酸圧を測定した後には炭酸圧測定器のスニフトバルブを開けて炭酸水から溶出された炭酸気体を除去した後、再び前記バルブを閉じて炭酸水に溶解された炭酸が再溶出されて炭酸圧が形成されるようにすることを繰り返しながら炭酸圧を測定した。
Claims (8)
- 水、炭酸ガスおよびアルロースを含む炭酸水であって、
前記アルロースは前記炭酸水100重量部に対して0.5重量部〜2.0重量部で含まれ、
前記炭酸水は合成甘味料及び有機酸を含まないものである、炭酸水。 - 前記炭酸水はアルロース以外の糖類、色素、カフェインおよび保存剤からなる群から選択される1以上を含まない、請求項1に記載の炭酸水。
- 前記炭酸水は炭酸溶解能または炭酸圧保持能が改善された、請求項1に記載の炭酸水。
- 前記炭酸水は20℃で炭酸圧が2.5kg/cm2〜4.5kg/cm2である、請求項1に記載の炭酸水。
- 前記炭酸水は空気中に露出されて20℃で20分静置時、空気中に露出された時点の炭酸圧に比べて84%以上の炭酸圧を保持する、請求項1に記載の炭酸水。
- 前記炭酸水は味質が改善された、請求項1に記載の炭酸水。
- 前記味質改善はえぐ味、異味または異臭の減少である、請求項6に記載の炭酸水。
- (i)(a)水にアルロースを添加するステップおよび(b)ステップ(a)の結果物に炭酸ガスを添加するステップと、または
(ii)炭酸ガスが含まれた水にアルロースを添加するステップとを含む炭酸水の製造方法であって、
前記アルロースは前記炭酸水100重量部に対して0.5重量部〜2.0重量部で含まれ、
前記炭酸水は合成甘味料及び有機酸を含まないものである、炭酸水の製造方法。
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