JP6841584B2 - Citrus flavored non-alcoholic beverage - Google Patents

Description

The present invention relates to non-alcoholic beverages, and more particularly to non-alcoholic beverages containing citrus flavors.

Non-alcoholic beverages are alcohol-taste beverages that are substantially free of alcohol. Non-alcoholic beverages include non-alcoholic beer (beer-taste beverage), non-alcoholic wine, non-alcoholic cocktails, non-alcoholic drink high (drinking high-taste beverage), non-alcoholic sake and non-alcoholic shochu (shochu-taste beverage), etc. .. According to the Liquor Tax Law, the alcohol concentration of non-alcoholic beverages is less than 1% of the amount of ethyl alcohol contained in the original volume at a temperature of 15 ° C.

In recent years, consumers have become more safety-conscious and health-conscious, and there is a demand for non-alcoholic beverages that do not contain alcohol. Non-alcoholic beverages that do not contain alcohol do not get intoxicated even when drunk in large amounts, and ingestion of alcohol does not cause adverse effects on the human body. For example, there are consumers who are not allowed to get drunk to prevent danger such as car drivers, and consumers who have restricted alcohol intake due to health reasons such as pregnant women, and for alcohol-taste beverages that do not contain alcohol. There is demand.

Alcohol-free beverages need to exhibit a flavor reminiscent of alcoholic beverages without the use of alcohol, and it is difficult to select the type and amount of ingredients to be blended.

Citrus fruits are often used as ingredients for soft drinks because their sweetness, sourness, and aroma give a refreshing sensation. In general, citrus-flavored beverages use citrus juice to impart sweetness, sourness and aroma of citrus fruits to improve the taste of the beverage. As citrus-flavored beverages, for example, many products containing fruit juices such as grapefruit, lemon, lime, and orange are commercially available.

Patent Document 1 describes a non-alcoholic beverage containing water-soluble dietary fiber and citric acid. In this non-alcoholic beverage, by adjusting the amount of water-soluble dietary fiber and citric acid contained in a specific ratio, the flat flavor peculiar to water-soluble dietary fiber is improved, and the thickness of taste and ease of drinking are enhanced. There is. Juices of various fruits such as lemon and plum can be added to the non-alcoholic beverage of Patent Document 1.

Citrus juice has the effect of imparting thickness and body feeling to the taste by components such as sugar, citric acid, and amino acids, and has the effect of reducing the bitterness of carbonic acid, which is beneficial for improving the taste. On the other hand, non-alcoholic beverages containing fruit juice may have a sticky flavor due to the body feeling remaining behind.

In order to provide a non-alcoholic beverage with a good balance of sweetness and sourness, excellent taste, and excellent refreshing feeling, it is preferable to reproduce the citrus flavor without using citrus juice, and for citrus fruit juice. It is conceivable to use the citrus component instead. The citrus peel component is commercially available as a citrus flavor.

However, non-alcoholic beverages containing citrus flavors have a problem that the flavor changes rapidly with time and a deteriorated odor is generated within a short period after production.

In addition, non-alcoholic beverages containing citrus flavors tend to have a lighter taste. Among non-alcoholic beverages containing citrus flavors, those that do not use fruit juice or have low calories lack thickness, body feeling and taste, and bitterness becomes more noticeable.

In recent years, consumers have become more health conscious, and there is a demand for beverages with as low calories as possible. An example of a beverage with as few calories as possible is a zero-calorie beverage. According to the provisions of nutrition labeling standards based on the Japanese Health Promotion Law, the indication of "zero calories" can be indicated for beverages containing less than 5 kcal per 100 ml of beverage.

Patent Document 2 describes a carbonated beverage in which taste quality such as irritation, creaminess, and richness is improved by adding 0.5 to 5% by mass of a starch decomposition product of DE6 to 30 to the carbonated beverage. ing.

Non-Patent Document 1 recognizes that indigestible dextrin has an odor masking effect, is used for the purpose of alleviating the odor of soybean protein, and has an effect of masking iron odor and vinegar pungent odor. It is stated that.

However, it is not known that indigestible dextrin masks the deteriorating odor of citrus flavors. Indigestible dextrin has a flavor derived from raw materials such as potato and corn. Therefore, when the flavor of the beverage is citrus, the flavor of the indigestible dextrin does not match the original flavor of the beverage and is impaired. That is, the citrus-flavored non-alcoholic beverage containing indigestible dextrin has a problem that it makes a person feel a miscellaneous taste or a sluggish taste, and the refreshing feeling after drinking is inferior.

Japanese Unexamined Patent Publication No. 2014-161293 JP-A-2002-330735

Yuka Kishimoto, "Characteristics and Applications of Indigestible Dextrin," Japan Food Science, Vol. 46, No. 2, 2007, pp. 36-41

The present invention solves the above-mentioned conventional problems, and an object of the present invention is to provide a refreshing feeling after drinking without giving a feeling of unpleasant taste or slackness of taste even though it contains indigestible dextrin. The purpose is to provide excellent citrus-flavored non-alcoholic beverages.

The present invention provides a citrus-flavored non-alcoholic beverage containing citrus flavors, malic acid, and 0.7-2.1 w / v% indigestible dextrin.

In one form, the citrus-flavored non-alcoholic beverage contains baking soda.

In one form, the citrus-flavored non-alcoholic beverage does not contain fruit juice.

In one form, the citrus flavor is a lemon flavor or a grapefruit flavor.

In one form, the citrus-flavored non-alcoholic beverage has a pH of 2.8-3.9.

In one form, the citrus-flavored non-alcoholic beverage has a citric acid equivalent acidity of 0.1-0.7 w / v%.

In one form, the citrus-flavored non-alcoholic beverage contains a high sweetness sweetener.

In one form, the citrus-flavored non-alcoholic beverage has an energy content of less than 5 kcal / 100 ml.

The present invention also comprises a step of adding citrus flavor, malic acid, and 0.7 to 2.1 w / v% indigestible dextrin to drinking water, and the citrus flavor containing indigestible dextrin. Provided is a method for reducing miscellaneous taste and taste lag derived from indigestible dextrin of non-alcoholic beverages.

The present invention is a citrus fruit that exhibits a well-balanced taste with a richness and complex taste that is typical of alcoholic beverages, and that contains indigestible dextrin but does not give off an unpleasant taste or a sluggish taste, and exhibits a refreshing and refreshing taste. Provides flavored non-alcoholic beverages.

The citrus-flavored non-alcoholic beverage of the present invention contains citrus flavors, sour substances, and indigestible dextrin.

Citrus flavor is a food additive that reproduces the scent of citrus. Citrus flavors are included to enhance the refreshing and refreshing feel of the beverage and make it easier to drink. Further, in general, even when a flavor is contained in a non-alcoholic beverage, problems such as bitterness after drinking and sticky flavor are unlikely to occur. From the viewpoint of refreshing the aftertaste after drinking a citrus-flavored non-alcoholic beverage, the citrus flavor used in the present invention is particularly preferably produced using citrus peel as a raw material.

The type of citrus is not particularly limited as long as it has a refreshing and refreshing scent. For example, orange, lemon, lime, grapefruit, citrus depressa, citrus and the like can be mentioned. Among them, the preferred citrus fruits are lemon and grapefruit.

As the citrus flavor, one kind of flavor may be used, or a plurality of kinds of flavors may be used. Preferably, the citrus flavors are lemon flavors and grapefruit flavors.

The citrus-flavored non-alcoholic beverage of the present invention preferably does not contain fruit juice. In that case, the body feeling is not pulled afterwards, the flavor is not sticky, and the increase in bitterness and astringency due to deterioration of the fruit juice-derived component is prevented. As a result, the refreshing and refreshing feeling after drinking is enhanced.

The amount of citrus flavor contained in the citrus-flavored non-alcoholic beverage of the present invention can be appropriately set, but is generally 0.02 to 0.4 w / v%. If the citrus flavor content is less than 0.02 w / v%, the refreshing feeling or ease of drinking of the citrus-flavored non-alcoholic beverage becomes insufficient, and if it exceeds 0.4 w / v%, the citrus-flavored non-alcoholic beverage becomes The deteriorated odor generated tends to be strong. The citrus flavor content is preferably 0.05 to 0.35 w / v%, more preferably 0.1 to 0.3 w / v%.

The sour substance is a substance that can impart a sour taste to a beverage. Generally, acidulants are acidulants and acids or salts thereof that are harmless to the human body. The acidulant mentioned here is classified as an "acidulant" in the "designated additive" designated by the Minister of Health, Labor and Welfare and the "existing additive" whose item is determined as a natural additive that has been used for many years. Refers to a substance. The substances contained in "designated additives" and "existing additives" are listed on the website of the Japan Food Additives Association.

Specific examples of acidulants include malic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, tartaric acid, monosodium succinate, disodium succinate, and sodium acetate. , DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate and phosphorus Acid is mentioned. These can be used in the form of salts such as potassium salt and sodium salt, and can also be used in the form of a buffer solution.

It is preferable to use malic acid as the sour substance. As a result, the citrus-flavored non-alcoholic beverage has a refreshing aftertaste by reducing the unpleasant taste or the sluggish taste derived from the indigestible dextrin. Only malic acid may be used as the sour substance.

The amount of malic acid contained in the citrus-flavored non-alcoholic beverage of the present invention can be set in consideration of the balance with sweetness and the like, but is generally 0.1 to 0.7 w / v% in terms of citric acid-equivalent acidity. When the content of malic acid is less than 0.1 w / v% in terms of citric acid equivalent, miscellaneous taste and slackness due to the addition of indigestible dextrin become conspicuous. When the content of malic acid exceeds 0.7 w / v% in terms of citric acid equivalent, the sour aftertaste becomes more noticeable. The content of malic acid is citric acid-equivalent acidity, preferably 0.15 to 0.6 w / v%, and more preferably 0.2 to 0.5 w / v%.

Indigestible dextrin is a starch decomposition product, and is obtained by allowing an enzyme such as alpha amylase to act on dextrin obtained by roasting starch to perform enzymatic decomposition, and then separating the dietary fiber component.

The amount of indigestible dextrin contained in the citrus-flavored non-alcoholic beverage of the present invention is generally 0.7 to 2.1 w / v%. When the content of indigestible dextrin is less than 0.7 w / v%, the deteriorated odor in the citrus-flavored non-alcoholic beverage is easily recognized within a short period after production. Further, in that case, the body feeling that is typical of alcoholic beverages tends to be insufficient. If the content of the indigestible dextrin exceeds 2.1 w / v%, the unpleasant taste and the slackness of the taste due to the addition of the indigestible dextrin are conspicuous, and the flavor of the citrus-flavored non-alcoholic beverage may be deteriorated. The content of indigestible dextrin is preferably 0.8 to 1.5 w / v%, more preferably 0.85 to 1.45 w / v%.

The citrus-flavored non-alcoholic beverage of the present invention exhibits pH 2.8 to 3.9. When the citrus-flavored non-alcoholic beverage exhibits a pH in this range, an appropriate acidity and taste tightness are ensured. As a result, the stickiness and heavy aftertaste due to the addition of indigestible dextrin are eliminated, and a refreshing aftertaste is felt. The pH of the citrus-flavored non-alcoholic beverage can be adjusted by adding an appropriate amount of a pH adjuster. The pH of the citrus-flavored non-alcoholic beverage is preferably 2.9 to 3.6, more preferably 3.0 to 3.5.

As the pH adjuster, it is preferable to use baking soda, that is, sodium hydrogen carbonate. As a result, the citrus-flavored non-alcoholic beverage has an improved miscellaneous taste or taste lag derived from indigestible dextrin, and has a refreshing aftertaste.

The amount of baking soda contained in the citrus-flavored non-alcoholic beverage of the present invention can be appropriately set in consideration of the pH of the citrus-flavored non-alcoholic beverage, but is generally 0.01 to 0.15 w / v%. If the content of baking soda is less than 0.01 w / v%, the effect as a pH adjuster is reduced. If the content of baking soda exceeds 0.15 w / v%, there is a concern that the flavor may be affected. The content of baking soda is preferably 0.02 to 0.1 w / v%, more preferably 0.03 to 0.08 w / v%.

The citrus-flavored non-alcoholic beverage of the present invention preferably contains an appropriate amount of a sweetening substance. The sweetening substance is a substance that can impart sweetness to a beverage. For example, high-intensity sweeteners, sugars and sugar alcohols are sweet substances. The high-sweetness sweetener referred to here refers to a substance classified as a "sweetener" in the above-mentioned "designated additive" and "existing additive".

Specific examples of high-sweetness sweeteners include aspartame, acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, saccharin calcium, sodium saccharin, sucralose, neotame, arabinose, kanzo extract, xylose, stevia, taumatin, and lacanca extract. Examples include ramnorth and ribose.

Specific examples of sugars include high fructose corn syrup, glucose, fructose, sugar, maltose and lactose.

Specific examples of sugar alcohols include reduced maltose starch syrup, erythritol, xylitol and maltitol.

As the sweetening substance, one kind of substance may be used, or a plurality of kinds of substances may be used. Preferably, the sweetener is a high sweetness sweetener, and the preferred high sweetness sweetener is acesulfame potassium or sucralose, or a combination thereof.

When a high-sweetness sweetener is used as the sweetener, the amount of the high-sweetness sweetener contained in the citrus-flavored non-alcoholic beverage of the present invention can be appropriately set in consideration of the type of the high-sweetness sweetener. It is 0.003 to 0.04 w / v%. When the content of the high-sweetness sweetener is less than 0.003 w / v%, the sourness becomes conspicuous and the flavor balance becomes poor. When the content of the high-sweetness sweetener exceeds 0.04 w / v%, the aftertaste of sweetness is conspicuous and the refreshing feeling is lowered. The content of the high-sweetness sweetener is preferably 0.005 to 0.03 w / v%, more preferably 0.01 to 0.02 w / v%.

The citrus-flavored non-alcoholic beverage of the present invention has a sweetness equivalent to 8.0 g / 100 ml or less when converted to sugar. The sweetness with sugar as 1.00 (hereinafter, may be simply referred to as "sweetness") is an evaluation of the intensity of sweetness when the sweetness of sugar is 1.00 by a sensory test. Is. The sweetness with sugar as 1.00 is calculated from the sweetness of the sweetener and the amount of the sweetener used. The sweetness of the sweetener is about 200 for acesulfame potassium and about 600 for sucralose. This value is the value described in "Overview of Sweeteners" (issued in May 1990) published by the Sugar Refinery Association and "All about Sclarose, a high-sweetness sweetener" published by Korin Co., Ltd. (issued in May 2003). To do. The citrus-flavored non-alcoholic beverage of the present invention preferably has a sweetness corresponding to 2.0 g / 100 ml to 6.0 g / 100 ml, more preferably 3.0 g / 100 ml to 5.0 g / 100 ml in terms of sugar. ..

The citrus-flavored non-alcoholic beverage of the present invention has an acidity of 0.1 to 0.7 w / v% in terms of citric acid. The citric acid-converted acidity is calculated based on the acidity measurement method specified by the analysis method prescribed by the National Tax Agency. The acidity converted to citric acid is preferably 0.15 to 0.6 w / v%.

By adjusting the sweetness converted to sugar and the acidity converted to citric acid within the above range, the balance between sweetness and sourness is improved, and the taste of citrus-flavored non-alcoholic beverages is improved.

The citrus-flavored non-alcoholic beverage of the present invention preferably has an energy content of less than 5 kcal / 100 ml. An amount of energy of less than 5 kcal / 100 ml can be easily achieved by using the above-mentioned high-sweetness sweetener, and "good balance" in flavor is also maintained. More preferably, the sugar content is less than 0.5 g / 100 ml. Carbohydrate refers to carbohydrates that are not dietary fiber. By reducing sugar, adverse health effects caused by ingestion of sugar such as obesity and diabetes are less likely to occur. In addition, by reducing sugar, a refreshing feeling and a refreshing feeling of citrus-flavored non-alcoholic beverages can be realized.

The citrus-flavored non-alcoholic beverage of the present invention is usually used in the field of citrus-flavored non-alcoholic beverages such as pigments, flavors, vitamins, amino acids, water-soluble dietary fibers, stabilizers, emulsifiers, etc., if necessary. Raw materials and food additives may be used. Specific examples of the pigment include caramel, anthocyanin pigment, flavonoid pigment, carotenoid pigment, quinone pigment, porphyrin, diketone pigment, betacyanin pigment, azaphyron pigment, gardenia jasminoides pigment and the like.

The method for producing a citrus-flavored non-alcoholic beverage of the present invention includes, as an example, a step usually performed in producing a citrus-flavored non-alcoholic beverage, as described below. A predetermined amount of drinking water, citrus flavor, acidulant, pH regulator, indigestible dextrin, sweetener, and food additive are uniformly mixed. The resulting mixture is then cooled and, if necessary, carbonated. Then, the desired citrus-flavored non-alcoholic beverage can be produced by filling and sealing the container. It may be filtered using a membrane filtration filter before filling the container. Alternatively, a citrus-flavored non-alcoholic beverage may be prepared by adding carbonated water after preparing an intermediate solution in a concentrated state.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

Example 1
Lemon taste Non-alcoholic beverage production A lemon flavor made by IF Japan Co., Ltd. was prepared as a lemon flavor.

"Fibersol 2" (trade name) manufactured by Matsutani Chemical Industry Co., Ltd. was prepared as an indigestible dextrin. "DL-malic acid" (trade name) manufactured by Tatsuyama Chemical Co., Ltd. was prepared as malic acid. "Sodium bicarbonate" (trade name) manufactured by Asahi Glass Co., Ltd. was prepared as baking soda. As citric acid, "Fuso Citric Acid (Anhydrous)" (trade name) manufactured by Fuso Chemical Industry Co., Ltd. was prepared. "Purified sodium citrate" (trade name) manufactured by Fuso Chemical Industry Co., Ltd. was prepared as sodium citrate.

For the raw materials listed in Table 1, the blending amount and carbonic acid shown numerically were dissolved in water to produce a lemon-taste non-alcoholic beverage having a completed amount of 1 liter and a gas pressure of 2.3 VOL.

[Table 1]

The pH of the produced beverage was measured. The beverage was then subjected to a sensory test.

Comparative Example 1
A lemon-taste non-alcoholic beverage was produced in the same manner as in Example 1 except that 2.3 g of citric acid (anhydrous) was used instead of malic acid and 0.6 g of sodium citrate was used instead of baking soda. The pH of the produced beverage was measured. The beverage was then subjected to a sensory test.

Example 2
Production of Lemon Taste Non-alcoholic Beverage A lemon-taste non-alcoholic beverage having a completed amount of 1 liter and a gas pressure of 2.3 VOL was produced by dissolving the numerically indicated amounts and carbonic acid of the raw materials listed in Table 2 in water.

[Table 2]

The pH of the produced beverage was measured. The beverage was then subjected to a sensory test.

Comparative Example 2
A lemon-taste non-alcoholic beverage was produced in the same manner as in Example 2 except that 2.3 g of citric acid (anhydrous) was used instead of malic acid and 0.6 g of sodium citrate was used instead of baking soda. The pH of the produced beverage was measured. The beverage was then subjected to a sensory test.

Example 3
Production of Lemon Taste Non-alcoholic Beverage A lemon-taste non-alcoholic beverage having a completed amount of 1 liter and a gas pressure of 2.3 VOL was produced by dissolving the numerically indicated amounts and carbonic acid of the raw materials listed in Table 3 in water.

[Table 3]

The pH of the produced beverage was measured. The beverage was then subjected to a sensory test.

Comparative Example 3
A lemon-taste non-alcoholic beverage was produced in the same manner as in Example 3 except that 2.3 g of citric acid (anhydrous) was used instead of malic acid and 0.6 g of sodium citrate was used instead of baking soda. The pH of the produced beverage was measured. The beverage was then subjected to a sensory test.

Sensory Test The sensory test of the beverages obtained in Examples 1 to 3 and Comparative Examples 1 to 3 was performed as follows.

Eight members specializing in spirits and liqueurs tasted the above beverages and evaluated the miscellaneous taste and refreshing aftertaste derived from indigestible dextrin according to the following criteria. Table 4 shows the average score.

尚、雑味については、点数が高いほど悪い結果を意味し、後味のスッキリさについては点数が高いほど良い結果を意味する。

As for miscellaneous taste, the higher the score, the worse the result, and for the refreshing aftertaste, the higher the score, the better the result.

[Table 4]

Claims (3)

In drinking water, citrus flavor, 0.1-0.7 w / v% citric acid-equivalent malic acid, 0.01-0.15 w / v% baking soda and 0.7-2.1 w / v. A method for reducing miscellaneous taste and taste lag derived from indigestible dextrin in a citrus-flavored non-alcoholic beverage containing indigestible dextrin, which comprises a step of adding% indigestible dextrin. The method of claim 1 , wherein the citrus flavor is produced using citrus peel. The method according to claim 1 or 2 , wherein the volume of ethyl alcohol contained in the original volume percent is less than 1% at a temperature of 15 ° C.