JP6929056B2 - Beverages, Beverages, Beverage Manufacturing Methods and Beverage Storage Stability Improvement Methods - Google Patents

Description

The present invention relates to a beverage, a packaged beverage, a method for distributing a packaged beverage, a method for producing a beverage, and a method for improving the storage stability of a beverage.

In recent years, along with the improvement of consumer taste and the diversification of beverages, the development of transparent beverages called near water has been actively carried out.

For example, Patent Document 1 discloses a transparent beverage having a fruit flavor and an aroma component such as vanillin. According to Patent Document 1, the transparent beverage contains a specific amount of aroma components such as vanillin from the viewpoint of making it difficult to perceive an offensive taste or an offensive odor due to deterioration of the fruit flavor. Specifically, a transparent beverage containing fructose-glucose, citric acid, lactic acid, lemon flavor, vanillin and the like is disclosed.

Japanese Unexamined Patent Publication No. 2016-127818

However, the technique described in Patent Document 1 has not been sufficient in obtaining a milky feeling in a beverage having a yogurt-like flavor. Further, as a result of further studies by the present inventor, there is room for improvement from the viewpoint of deterioration of milkiness.

As a result of diligent studies on the above-mentioned problems, the present inventor has a problem of combining citric acid with a specific organic acid in a specific ratio and adjusting the acidity derived from citric acid with respect to the acidity of the entire beverage. The present invention was completed by finding for the first time the finding that it is effective as a guideline for solving the problem.

According to the present invention
Includes (A) citric acid and (B) at least one selected from the group consisting of lactic acid, malic acid, and tartaric acid.
The content (mass%) (B / A) of the component (B) with respect to the content (mass%) of the component (A) is 0.25 or more.
Acidity of (A) from citric acid on the acidity of the overall beverage Ri der less 75%, pH is Ru der 3.0 to 4.5, beverage having the flavor of yoghurt-like is provided.

Further, according to the present invention, a packaged beverage in which the beverage is filled in a container is provided.

Further, according to the present invention, (A) citric acid and at least one selected from the group consisting of (B) lactic acid, malic acid, and tartaric acid are mixed and have a pH of 3.0 to 4.5. Including the step of preparing the beverage
In said step of preparing said beverage, the content of the ingredient content of the component (A) for (mass%) (B) (mass%) (B / A) of 0.25 or more, (A for acidity of the overall beverage ) A method for producing a beverage having a yogurt-like flavor is provided, in which the acidity derived from citric acid is adjusted to 75% or less.

Further, according to the present invention, (A) citric acid and at least one selected from the group consisting of (B) lactic acid, malic acid, and tartaric acid are mixed and have a pH of 3.0 to 4.5. Including the step of preparing the beverage
In said step of preparing said beverage, the content of the ingredient content of the component (A) for (mass%) (B) (mass%) (B / A) of 0.25 or more, (A for acidity of the overall beverage ) A method for improving the storage stability of a beverage having a yogurt-like flavor is provided, in which the acidity derived from citric acid is adjusted to 75% or less.

It is possible to provide a beverage having an improved milky feeling in a beverage having a yogurt-like flavor and having an appropriate milky feeling while suppressing deterioration of the milky feeling.

<Beverage>
The beverage of the present invention contains (A) citric acid and at least one selected from the group consisting of (B) lactic acid, malic acid, and tartaric acid, and is a component with respect to the content (% by mass) of the component (A). The content (% by mass) (B / A) of (B) is 0.25 or more, the acidity derived from (A) citric acid is 75% or less with respect to the acidity of the entire beverage, and a yogurt-like flavor is obtained. Have.

A beverage having a yogurt-like flavor is a beverage that gives a yogurt-like milky or citrus-like sensation. Conventionally, in order to realize a beverage having such a flavor, it is difficult to include a large amount of milky content such as yogurt or a raw material that improves storage stability. Have. The beverage of the present invention solves such a problem and realizes a beverage having a yogurt-like flavor.

The citric acid of the component (A) is a weak acid having three carboxyl groups. Generally, it is widely known as being able to impart a refreshing acidity to foods and drinks.

The content of the component (A) is preferably 0.001% by mass or more, preferably 0.01% by mass, based on the whole beverage, from the viewpoint of obtaining a milky feeling accompanying an appropriate acidity and an appropriate citrus feeling. The above is more preferable, and 0.025% by mass or more is further preferable. On the other hand, the content of the component (A) is preferably 0.10% by mass or less with respect to the whole beverage from the viewpoint of obtaining a milky feeling and further suppressing deterioration of the milky feeling and the citrus feeling, and is 0. More preferably, it is .095% by mass or less.

The component (B) is at least one selected from the group consisting of lactic acid, malic acid, and tartaric acid. These may be used alone or in combination of two or more.
Among them, lactic acid and tartaric acid are preferable, and lactic acid is more preferable, from the viewpoint of obtaining a more milky feeling. Further, from the viewpoint of obtaining a milky feeling and further suppressing deterioration of the milky feeling and the citrus feeling, lactic acid and malic acid are preferable, and malic acid is more preferable.
The tartaric acid contains both DL-tartaric acid and L-tartaric acid.

The content of the component (B) is preferably 0.02% by mass or more, preferably 0.037% by mass, based on the whole beverage, from the viewpoint of obtaining a milky feeling and further suppressing deterioration of the milky feeling and the citrus feeling. It is more preferably mass% or more, more preferably 0.04 mass% or more, and particularly preferably 0.045 mass% or more. On the other hand, the content of the component (B) is preferably 0.3% by mass or less, preferably 0.2% by mass or less, based on the whole beverage, from the viewpoint of obtaining a milky feeling accompanying an appropriate acidity and an appropriate citrus feeling. It is more preferably mass% or less.

In the beverage of the present invention, the content (mass%) (B / A) of the component (B) with respect to the content (mass%) of the component (A) is 0.25 or more, and 0.3 or more and 10 or less. It is preferably 0.5 or more, and more preferably 5 or less. By setting it above the lower limit, it is possible to further suppress the deterioration of milkiness and citrus feeling while obtaining a milky feeling, and by setting it below the upper limit value, it accompanies an appropriate acidity while obtaining an appropriate citrus feeling. A good balance between milky feeling and citrus feeling can be achieved.

The acidity derived from (A) citric acid with respect to the acidity of the entire beverage of the present invention is 75% or less, preferably 72% or less. Thereby, the deterioration of the milky feeling can be effectively suppressed.

According to the beverage having a yogurt-like flavor of the present invention, the above (B / A) is adjusted to 0.25 or more, and the acidity derived from (A) citric acid with respect to the acidity of the entire beverage is adjusted to 75% or less. While obtaining a milky feeling, deterioration of the emulsifying feeling can be effectively suppressed. In addition, milky feeling is one of yogurt-like flavors, and is a flavor that makes you feel the richness peculiar to milk and dairy products, and is also called milky feeling. The milky sensation is lost or changed over time after the beverage is manufactured. The beverage of the present invention can maintain such a milky feeling even after a lapse of time after production.

The pH of the beverage of the present invention is preferably pH 2.5 to 5.5, more preferably pH 3.0 to 4.5. By setting it to the lower limit value or more, irritation due to acidity can be reduced, and by setting it to the upper limit value or less, it is possible to obtain a milky feeling while imparting an appropriate acidity.

From the viewpoint of improving the palatability of the beverage, the Brix value of the beverage of the present invention is preferably 1% by mass or more and 10% by mass or less, and more preferably 2.5% by mass or more and 8% by mass or less.
The "Brix value" can be measured at a liquid temperature of 20 ° C. using, for example, a refractometer reading "RX-5000α" manufactured by Atago Co., Ltd. for sugar.

The acidity of the beverage of the present invention is preferably 0.05% or more and 0.4% or less, more preferably 0.1% or more and 0.3% or less, particularly from the viewpoint of improving the palatability of the beverage. It is preferably 0.1% or more and 0.2%.
The "acidity" refers to a value obtained by converting the amount of acid contained in the beverage of the present invention as an equivalent amount of citric acid, that is, a numerical value expressed as citric acid acidity (%).

The beverage of the present invention may be a tea-based beverage, a vegetable beverage, a fruit juice beverage, a mineral water beverage, various functional beverages, a sports drink, near water, a lactic acid beverage, or the like. Near water is preferable from the viewpoint of effectively imparting a yogurt-like milky feeling.

The beverage of the present invention is preferably a carbonated beverage. By using a carbonated beverage, the storage stability of the milky feeling can be further improved.
The pressure of carbon dioxide gas can be appropriately adjusted according to the preference, but it is preferably 1 to 5 gas volumes, and more preferably 1.5 to 3.5 gas volumes. The carbon dioxide gas pressure (gas volume) represents the volume of carbon dioxide gas dissolved in the beverage with respect to the volume of the entire beverage in a standard state (1 atm, 0 ° C.).

Further, the beverage of the present invention is preferably transparent. Transparency means that turbidity such as cloudiness and turbidity due to fruit juice is reduced and the appearance is transparent. Specifically, the beverage of the present invention preferably has an absorbance of 0.06 or less at a wavelength of 650 nm. The absorbance of a conventional sports drink on the market as a kind of thirsty beverage at a wavelength of 650 nm is usually about 0.2.
In the conventional transparent beverage, since the raw materials that can be used are limited, it is difficult to impart a milky feeling and suppress deterioration of the milky feeling. On the other hand, by making the appearance of the beverage of the present invention transparent, it is possible to realize a new beverage that has never existed before and can obtain a yogurt-like flavor while obtaining a refreshing appearance.

The absorbance at a wavelength of 650 nm can be measured using, for example, an ultraviolet-visible spectrophotometer (UV-1600 (manufactured by Shimadzu Corporation)).

Further, the color of the beverage of the present invention is not limited to the case of being colorless and transparent, and may be colored.

In addition to the above ingredients (A) and (B), the beverage of the present invention contains sweeteners, acidulants, flavors (flavors), fruit juices, and antioxidants used in ordinary beverages, as long as the yogurt-like flavor is not impaired. , Minerals such as salts, flavors, bitterness, nutritional enhancers, pH regulators and the like may be included.
Further, the beverage of the present invention may not contain a milky component, and may contain a milky component as long as the transparent state can be maintained.

Sweeteners are used to impart sweetness and improve palatability.
Examples of sweeteners include high fructose corn syrup, sugar (including sucrose and granulated sugar), high fructose corn syrup, high fructose corn syrup, high fructose corn syrup, oligosaccharide, lactose, honey, water candy (maltose), sugar alcohol, and high sweetness. Examples include sweeteners.
High-sweetness sweeteners include, for example, aspartame, acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, saccharin calcium, sodium saccharin, sucralose, neotame, arabinose, kanzo extract, xylose, stevia, taumatin, lacanca extract, lamb north. And ribose.
One type of these sweeteners may be used alone, or two or more types may be used.

Acidulants are used to impart acidity and improve palatability.
Examples of the acidulant include adipic acid, glucono delta lactone, gluconic acid, succinic acid, glacial acetic acid, fumaric acid, phosphoric acid and salts thereof. One of these may be used alone, or two or more thereof may be used.

Fragrances are used to enhance palatability.
Fragrances are natural or synthetic flavors, such as yogurt flavors, fruit flavors, plant flavors, or mixtures thereof. Examples of "fruits" in the fruit flavor include lemons, oranges, tangerines, grapefruits, citrus depressa, citrus fruits such as yuzu and lime, strawberries, peaches, grapes, apples, pineapples, mangoes, melons, bananas and the like.
Among these flavors, yogurt flavors and citrus flavors, especially lemon flavors, are preferable, and yogurt flavors are more preferable, from the viewpoint of obtaining a good yogurt-like flavor.
Examples of the yogurt flavor include the flavor of fermented milk described on page 319 of the latest flavor dictionary (May 10, 2010).

<Containered beverage>
The beverage of the present invention may be a packaged beverage in a state of being heat sterilized and packed in a container. Examples of the container include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, bottles and the like. From the viewpoint of observing the beverage of the present invention from the outside and confirming transparency, color and the like, a transparent container is preferable, and a PET bottle having excellent transparency is specifically mentioned. Further, from the viewpoint of pressure resistance, durability, handleability, distribution, portability and the like, a PET bottle is preferable.

The method of heat sterilization is not particularly limited, and a known method can be used. For example, it may be instantly sterilized at 95 ° C.

<Beverage manufacturing method>
The method for producing a beverage having a yogurt-like flavor of the present invention prepares a beverage by mixing (A) citric acid and (B) at least one selected from the group consisting of lactic acid, malic acid, and tartaric acid. In the step of preparing the beverage, the content (% by mass) (B / A) of the component (B) is 0.25 or more with respect to the content (% by mass) of the component (A) of the entire beverage. The acidity derived from (A) citric acid with respect to the acidity is adjusted to be 75% or less.
According to the method for producing a beverage having a yogurt-like flavor of the present invention, (B / A) is adjusted to 0.25 or more, and the acidity derived from (A) citric acid with respect to the acidity of the entire beverage is adjusted to 75% or less. It is possible to effectively suppress the deterioration of the emulsified feeling while obtaining the milky feeling.
Further, as the above-mentioned mixing method, a known method can be used, and the mixing order, temperature, time and the like are not particularly limited.
Further, after the step of preparing the beverage, a step of injecting carbon dioxide gas into the beverage may be further included. This makes it possible to more effectively suppress the deterioration of the emulsified feeling by a simple method. A known method can be used for press-fitting carbon dioxide gas.

<How to improve the storage stability of beverages>
The method for improving the storage stability of a beverage of the present invention is a step of mixing (A) citric acid and (B) at least one selected from the group consisting of lactic acid, malic acid, and tartaric acid to prepare a beverage. In the step of preparing the beverage, the content (% by mass) (B / A) of the component (B) is 0.25 or more with respect to the content (% by mass) of the component (A) with respect to the acidity of the entire beverage. (A) The acidity derived from citric acid is adjusted to be 75% or less.
According to the method for improving the storage stability of a beverage of the present invention, emulsification is performed by adjusting (B / A) to 0.25 or more and (A) citric acid-derived acidity to 75% or less of the acidity of the entire beverage. Deterioration of feeling can be effectively suppressed.
Further, after the step of preparing the beverage, a step of injecting carbon dioxide gas into the beverage may be further included. This makes it possible to more effectively suppress the deterioration of the emulsified feeling by a simple method. A known method can be used for press-fitting carbon dioxide gas.

Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than the above can be adopted.
Hereinafter, an example of the reference embodiment of the present invention will be shown.
<1>
Includes (A) citric acid and (B) at least one selected from the group consisting of lactic acid, malic acid, and tartaric acid.
The content (mass%) (B / A) of the component (B) with respect to the content (mass%) of the component (A) is 0.25 or more.
A beverage having a yogurt-like flavor in which the acidity derived from (A) citric acid is 75% or less with respect to the acidity of the entire beverage.
<2>
The beverage according to <1>, wherein the content (mass%) of the component (A) is 0.1% by mass or less.
<3>
The beverage according to <1> or <2>, wherein the content (mass%) of the component (B) is 0.037% by mass or more.
<4>
The beverage according to any one of <1> to <3>, wherein the beverage is a carbonated beverage.
<5>
The beverage according to any one of <1> to <4>, wherein the absorbance at a wavelength of 650 nm is 0.06 or less.
<6>
A packaged beverage in which the beverage according to any one of <1> to <5> is filled in a container.
<7>
The packaged beverage according to <6>, wherein the container is transparent.
<8>
It comprises the step of mixing (A) citric acid and (B) at least one selected from the group consisting of lactic acid, malic acid, and tartaric acid to prepare a beverage.
In the step of preparing the beverage, the content (% by mass) (B / A) of the component (B) with respect to the content (% by mass) of the component (A) is 0.25 or more, and (A) with respect to the acidity of the entire beverage. A method for producing a beverage having a yogurt-like flavor, which is prepared so that the acidity derived from citric acid is 75% or less.
<9>
The method for producing a beverage according to <8>, which further comprises a step of injecting carbon dioxide gas into the beverage after the step of preparing the beverage.
<10>
It comprises the step of mixing (A) citric acid and (B) at least one selected from the group consisting of lactic acid, malic acid, and tartaric acid to prepare a beverage.
In the step of preparing the beverage, the content (% by mass) (B / A) of the component (B) with respect to the content (% by mass) of the component (A) is 0.25 or more, and (A) with respect to the acidity of the entire beverage. A method for improving the storage stability of a beverage having a yogurt-like flavor, which is prepared so that the acidity derived from citric acid is 75% or less.
<11>
The method for improving the storage stability of a beverage according to <10>, which further comprises a step of injecting carbon dioxide gas into the beverage after the step of preparing the beverage.

Hereinafter, the present invention will be described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

<Examples 1 to 6 and Comparative Example 1>
Beverages were prepared by known methods so as to have the composition (g / L), pH, and acidity (%) shown in Table 1. The obtained beverage was sterilized by instant sterilization at 95 ° C., cooled to 20 ° C., and then filled with carbon dioxide gas to obtain a packaged beverage. The acidity (%) was adjusted to be the same value so that it could be evaluated objectively, and the same amount of fragrance was used.
Next, the obtained packaged beverages were evaluated as follows, and the results are shown in Table 1.

<Example 7 and Comparative Example 2>
Beverages were prepared by known methods so as to have the composition (g / L) shown in Table 2. The obtained beverage was sterilized by instant sterilization at 95 ° C. and filled in a container as it was to obtain a packaged beverage. The acidity (%) was adjusted to be the same value so that it could be evaluated objectively, and the same amount of fragrance was used.
Next, the obtained packaged beverages were evaluated as follows, and the results are shown in Table 2.

<Evaluation>
-Brix value: The Brix value was measured using a refractometer reading "RX-5000α" manufactured by Atago Co., Ltd. for sugar. The liquid temperature of the beverage was 20 ° C.

Absorbance at a wavelength of 650 nm: The absorbance of each packaged beverage at a wavelength of 650 nm was measured using an ultraviolet-visible spectrophotometer (UV-1600 (manufactured by Shimadzu Corporation)). The absorbance was measured using a quartz cell under a temperature condition of 20 ° C.

-Sensory evaluation-1: Regarding the obtained packaged beverage, the "milky feeling" and "citrus feeling" when the beverage was ingested at 4 ° C. were evaluated by three skilled panelists. Using the quantitative evaluation method, Comparative Example 1 was given a score of 4, and was evaluated on a 7-point scale of 1 to 7. The larger the value, the higher the palatability. The average of the scores was taken and the results are shown in Table 1.

-Sensory evaluation-2 (storage stability): The obtained packaged beverage was placed in an environment of "4 ° C" and "60 ° C", respectively, and stored for 2 days. After that, the "milky feeling" and "citrus feeling" when the beverage was ingested at 4 ° C. were evaluated by three skilled panelists. Using the quantity rating method, those stored in an environment of "4 ° C." were given a score of 7, and those stored in an environment of "60 ° C." were evaluated on a scale of 7 from 1 to 7. The larger the value, the higher the palatability. The average value of the scores was taken and the results are shown in Tables 1 and 2.

Claims (11)

Includes (A) citric acid and (B) at least one selected from the group consisting of lactic acid, malic acid, and tartaric acid.
The content (mass%) (B / A) of the component (B) with respect to the content (mass%) of the component (A) is 0.25 or more.
Acidity of (A) from citric acid on the acidity of the overall beverage Ri der less 75%, pH is Ru der 3.0 to 4.5, beverage having the flavor of yoghurt-like. The beverage according to claim 1, wherein the content (% by mass) of the component (A) is 0.1% by mass or less. The beverage according to claim 1 or 2, wherein the content (% by mass) of the component (B) is 0.037% by mass or more. The beverage according to any one of claims 1 to 3, wherein the beverage is a carbonated beverage. The beverage according to any one of claims 1 to 4, wherein the absorbance at a wavelength of 650 nm is 0.06 or less. The beverage according to any one of claims 1 to 5, which comprises a yogurt flavor. A packaged beverage in which the beverage according to any one of claims 1 to 6 is filled in a container. The packaged beverage according to claim 7 , wherein the container is transparent. It comprises the step of mixing (A) citric acid with at least one selected from the group consisting of (B) lactic acid, malic acid, and tartaric acid to prepare a beverage having a pH of 3.0 to 4.5.
In said step of preparing said beverage, the content of the ingredient content of the component (A) for (mass%) (B) (mass%) (B / A) of 0.25 or more, (A for acidity of the overall beverage ) A method for producing a beverage having a yogurt-like flavor, which is prepared so that the acidity derived from citric acid is 75% or less. Wherein after the step, further comprising the step of press-fitting the carbon dioxide to the beverage production method of the beverage according to claim 9 for preparing the beverage. It comprises the step of mixing (A) citric acid with at least one selected from the group consisting of (B) lactic acid, malic acid, and tartaric acid to prepare a beverage having a pH of 3.0 to 4.5.
In said step of preparing said beverage, the content of the ingredient content of the component (A) for (mass%) (B) (mass%) (B / A) of 0.25 or more, (A for acidity of the overall beverage ) A method for improving the storage stability of a beverage having a yogurt-like flavor, which is prepared so that the acidity derived from citric acid is 75% or less.