JP6962718B2 - Rich taste enhancer for food and drink and method for enhancing rich taste of food and drink - Google Patents

Description

The present invention relates to a rich taste enhancer for foods and drinks and a method for enhancing the rich taste of foods and drinks.

Foods and drinks contain various ingredients, and it is thought that deliciousness is formed by a complex combination of these ingredients. Regarding taste, sweetness, saltiness, acidity, bitterness, and umami are the basic elements, and in addition to the components having these tastes, milk components, proteins, fats and oils contents, etc. also affect the taste.

In particular, there is a rich taste as an important thing in food and drink. "Kokumi" means a taste expressed by the thickness, spread, persistence, cohesiveness, etc. that spreads around the basic elements of taste, and plays an important role in various foods and drinks.

As a method for enhancing the richness of foods and drinks, for example, a taste improving agent (Patent Document 1) composed of a mixture of high boiling point components of oxidized animal and vegetable fats and oils, and organic acid fermentation obtained by fermenting protein and sugar raw materials. At least selected from a flavor / taste improving agent (Patent Document 3), creatin and creatinine, which are characterized by treating a liquid (Patent Document 2), a membrane-separated permeate of milk, defatted milk or whey with a proteolytic enzyme. A method for producing a rich taste enhancer comprising heating a mixture containing one nitrogen compound and an omega-3 fatty acid (Patent Document 4), containing nicotine amide or a derivative thereof or a salt thereof as an active ingredient. A rich taste enhancer (Patent Document 5), a rich taste enhancer having a calcium receptor activating effect containing one or more selected from specific low molecular weight peptides as an active ingredient (Patent Document 6). A method of adding a dextrin derived from horse bells and having a DE of 2 or more and less than 5 to give a rich taste to a low-sugar or sugar-free coffee-containing beverage or a tea beverage (Patent Document 7) is disclosed.

In recent years, low-calorie products with a reduced amount of sugars such as sugar have become popular for coffee-containing beverages, tea beverages, and alcoholic beverages such as cocktails and chu-hi. However, reducing the sugar content in beverages with a high water content directly leads to a reduction in richness, and many consumers find it unsatisfactory compared to conventional products.

Patent Document 8 discloses a technique for producing a mild beverage over the throat by adding cyclodextrin to enhance the richness of the beverage and at the same time removing kado such as acidity, bitterness, astringency, and sweetness. .. However, since cyclodextrin has a function of encapsulating a substance in a cyclic structure, it has a problem that it suppresses the expression of flavor in coffee and tea beverages and the flavoring is extremely deteriorated.

Patent Document 9 describes the production of a tea beverage, which comprises adding a starch hydrolyzate having an iodo coloration at 460 nm to 520 nm to a tea extract so that the tea beverage contains 0.5 to 4% by mass. The method is disclosed. The invention disclosed in Patent Document 9 aims to prevent milkiness (cream down) of tea beverages, and far from mentioning anything about enhancing the richness of tea beverages, dextrin solutions having a DE of about 10 or less are special. Except for the above, it is easy to age, and it is clearly shown that when the aqueous solution is stored for a long period of time, it becomes cloudy by itself. Further, even if the dextrin of DE9 or higher disclosed in Patent Document 9 was used, the rich taste of the tea beverage could not be sufficiently enhanced.

Patent Document 10 discloses functional coffee in which 5 parts by weight or less of water-soluble indigestible dextrin is mixed with 1 part by weight of soluble coffee powder. Indigestible dextrin has various functions as a kind of dietary fiber, but in order to enhance the richness by adding it to coffee, tea beverages, etc., it is necessary to use it in a high addition amount exceeding 1% by mass. As a result, the flavor of the beverage is reduced and the taste of the beverage is changed.

JP-A-2007-110984 Japanese Unexamined Patent Publication No. 2007-289181 Japanese Unexamined Patent Publication No. 2006-81502 Japanese Unexamined Patent Publication No. 2011-125215 Japanese Unexamined Patent Publication No. 2011-125316 Japanese Unexamined Patent Publication No. 2011-115186 Japanese Unexamined Patent Publication No. 2012-115247 JP-A-54-145268 Japanese Unexamined Patent Publication No. 2003-145 Japanese Unexamined Patent Publication No. 2000-316478

An object of the present invention is to provide a richness enhancer for foods and drinks and a method for enhancing the richness of foods and drinks, which can enhance the richness of foods and drinks without giving an unpleasant texture (glue, slime, etc.) to the foods and drinks. To provide.

The present inventor has devised the following invention as a result of diligent studies to solve the above problems.
Item 1. A rich taste enhancer for foods and drinks containing sagebrush seed gum.
Item 2. Item 2. The rich taste enhancer for foods and drinks according to Item 1, wherein the food or drink is a beverage containing no milk component or a neutral beverage containing a milk component.
Item 3. A method for enhancing the richness of food and drink, which comprises adding sagebrush seed gum to food and drink.
Item 4. Item 3. The method for enhancing the richness of a food or drink according to Item 3, wherein the food or drink is a beverage containing no milk component or a neutral beverage containing a milk component.

The richness enhancing agent for foods and drinks and the richness enhancing method for foods and drinks of the present invention can enhance the richness without giving an unpleasant texture (glue, slime, etc.) to the foods and drinks.

The rich taste enhancer for food and drink of the present invention contains sagebrush seed gum. Sabakuyomogi seed gum is obtained by degreasing and drying the outer skin of the seeds of Asteraceae Sabakuyomogi (Artemisia halodendron TURCZ. Ex BESS., Artemisia ordosica KRASCHEN., Artemisias sphaerocephala KRASCH). The main components of Sabaku yomogi seed gum are neutral polysaccharides and acidic polysaccharides.

Beverages in the food and drink in the present invention include coffee-containing beverages, tea beverages such as tea, green tea, and Karyu tea, and favorite beverages such as cocoa beverages; fruit juice beverages including fruit juice, fruit meat, vegetables, etc .; cocktails, chu-hi, Alcoholic beverages such as beers, beer-taste beverages, plum wine, and liqueurs; dairy beverages such as soft beverages containing milk such as cafe ole and matcha ole can be mentioned. Further, soft drinks containing carbon dioxide; functional soft drinks, medicinal drinks, sports drinks, functional drinks, healthy drinks, and healthy drinks such as Vinegard Link can be mentioned.

As a result of repeated studies on the above-mentioned various beverages, it was found that the beverages can be classified as follows from the relationship between the type of beverage and the amount of the richness enhancer for food and drink added.
(1) Beverages containing no milk component (2) Neutral beverages containing milk components The above classification will be described below.

(1) Beverages that do not contain milk components The beverages that do not contain milk components, which is the subject of the present invention, are beverages that do not contain milk as a manufacturing raw material and components derived from milk.

Milk components include milk such as milk and its processed products such as defatted milk powder and whole milk powder, concentrated milk, fresh cream, condensed milk, butter, defatted milk, cream powder, sweetened milk powder, prepared milk powder, whey powder, butter milk powder. And so on.

Beverages that do not contain dairy ingredients refer to the above-mentioned beverages that do not contain dairy ingredients, and specifically, fruit juice beverages, fruit meat beverages, tomato beverages, vegetable beverages, mixed fruit juice beverages containing vegetables, liquid coffee, and tea beverages (tea, oolong tea). , Green tea, black tea, matcha, roasted tea, blended tea (grains such as hato wheat, barley, brown rice, soybeans, corn, persimmon leaves, biwa leaves, bear bamboo grass, leaves such as amachazuru, ashitaba, dokudami, etc. (Konbu, Benibana, Shiitake, Reishi, etc.)), Jelly drinks, Cocoa drinks, Chocolate drinks, Sweet sake, Shiruko, Soup drinks, Powdered soup drinks, Carbonated drinks, Alcohol-containing drinks (Chuhai, cocktails, beer, sparkling liquor, new genre beer) Flavored alcoholic beverages, beer-taste beverages, wine, plum wine, liqueurs, maccoli, etc.), healthy beverages (medicinal drinks, health support beverages, functional soft drinks, sports drinks, vinegar drinks, malt drinks, etc.), vegetable beverages ( Rice, soy milk, grained beverages made mainly of almonds, etc.) and the like.

The amount of the richness enhancer for foods and drinks added to the beverage containing no milk component is equivalent to that of the mugwort seed gum in the richness enhancer for foods and drinks, and is preferably 0.01 to 0. It is 15% by mass, more preferably 0.03 to 0.1% by mass. When the amount of Sabakuyomogi seed gum added is 0.01% by mass or more, a sufficient effect of enhancing the richness can be obtained. When the amount of Sabakuyomogi seed gum added is 0.15% by mass or less, it is possible to prevent a decrease in the flavor and throat of the beverage.

The pH of the beverage containing no milk component is not particularly limited, but is preferably 2.0 to 7.5, and more preferably 3.0 to 6.8.

Specific examples of beverages that do not contain dairy ingredients include coffee-containing beverages, which are beverages made from coffee beans and beverages to which sugars, emulsified edible oils and fats, and other edible foods are added, such as coffee and coffee. Beverages, coffee-containing soft drinks, and the like that do not contain milk components can be mentioned.

Tea beverages include black tea, oolong tea, green tea, black tea, matcha, roasted tea, blended tea (hatomagi, barley, brown rice, soybeans, corn and other grains, persimmon leaves, biwa leaves, bear bamboo grass, and amachazuru. , Ashitaba, Dokudami, etc., kelp, Benibana, Shiitake, Reishi, etc.), etc. say.

The coffee-containing beverage and the tea beverage to which the milk component is added will be described in the following "(2) Neutral beverage containing the milk component".

The amount of the richness enhancer for foods and drinks added to coffee-containing beverages and tea beverages is preferably 0.01 to 0.05% by mass in terms of Sabakuyomogi seed gum in the richness enhancer for foods and drinks, and further. It is preferably 0.01 to 0.03% by mass. When the amount of Sabakuyomogi seed gum added is 0.01% by mass or more, a sufficient effect of enhancing the richness can be obtained. When the amount of Sabakuyomogi seed gum added is 0.05% by mass or less, it is possible to prevent a decrease in the flavor and throat of the beverage.

Examples of the fruit juice beverage include those prepared by using juice obtained from fruits, vegetables and the like. Fruits include citrus fruits (citrus, orange, lemon, lime, grapefruit, etc.), tropical fruits (pineapple, banana, guava, mango, acerola, papaya, passion fruit, etc.), and others, strawberries, apples, peaches, grapes, plums, etc. Examples include pears, apricots, plums, kiwi fruits, and melons. Examples of vegetables include tomatoes and carrots.

Fruit juice beverages are made by removing seeds, peels, pulps, etc. from the raw materials of fruit juice beverages to make juice (straight fruit juice), adding antioxidants to prevent browning, and heating for enzyme deactivation, if necessary. It may be processed, filtered, or the like. Conventional steps such as a step of concentrating the obtained juice as necessary to obtain a concentrated fruit juice, a step of diluting the concentrated fruit juice to obtain a reduced fruit juice, a step of adding various sugars, fragrances, acidulants, etc., a sterilization step, etc. The fruit juice beverage is prepared through the processes and treatments that have been carried out. The rich taste enhancer for foods and drinks of the present invention can exert its effect on fruit juices at any of the above stages, regardless of whether it is a clear fruit juice beverage or a turbid fruit juice beverage.

Examples of carbonated beverages include beverages containing carbon dioxide gas such as cola beverages and ciders, which do not contain milk components. The amount of the richness enhancer for foods and drinks added to the carbonated beverage is preferably 0.01 to 0.2% by mass, more preferably 0. It is 03 to 0.1% by mass. Further, it is possible to enhance the richness of healthy drinks and sports drinks containing healthy materials and functional materials by adding a richness enhancer for food and drink. The amount of the richness enhancer for foods and drinks added to these beverages is preferably 0.01 to 0.2% by mass, more preferably 0, in terms of the sagebrush seed gum in the richness enhancer for foods and drinks. It is .03 to 0.1% by mass.

The alcoholic beverage is a beverage (alcoholic beverage) having an alcohol content of 1% by volume (1V / V%) or more, preferably 3 to 40% by volume, and is a beer-taste beverage such as beer or sparkling liquor, fruit liquor, Japanese liquor or the like. Distilled liquor such as brewed liquor, shochu, whiskey, brandy, spirits, mixed liquor such as liqueur which mixes auxiliary ingredients such as sugar with distilled liquor, and cocktails, fizz, which are made by adding fruit juice, flavor, carbon dioxide, etc. to these liquors. Examples include chu-hi and the like that do not contain milk components. Furthermore, non-alcoholic beer and non-alcoholic cocktails that do not contain alcohol can also be targeted as food and drink rich taste enhancers.

The amount of the richness enhancer for foods and drinks added to the alcoholic beverage is preferably 0.01 to 0.2% by mass, more preferably 0. It is 03 to 0.1% by mass. When the amount of Sabakuyomogi seed gum added is 0.01% by mass or more, a sufficient effect of enhancing the richness can be obtained. When the amount of Sabakuyomogi seed gum added is 0.2% by mass or less, an increase in the viscosity of the alcoholic beverage can be suppressed.

As a seasoning for the alcoholic beverage in the present invention, sweeteners (sugars such as sucrose, glucose and fructose, sugar alcohols such as sorbitol and martitol) and high-sweetness sweeteners (scarose, aspartame, neotheme, thaumatin) are added to the alcoholic beverage. , Glycyrrhizin, Stevia extract, Lacanca extract, saccharin sodium, aspartame potassium, etc.) and the like may be added.

Further, in cocktails and chu-hi, citrus fruits such as lemon, orange and grapefruit, and fruit juices and flavors such as apple, peach and mango may be added. In addition, flavors and coloring agents conventionally used in alcoholic beverages can be used as long as the effects of the present invention are not impaired.

(2) Neutral beverages containing dairy ingredients Examples of neutral beverages containing dairy ingredients include drinking milk, dairy beverages, coffee beverages containing dairy ingredients, tea beverages containing dairy ingredients, cocoa beverages containing dairy ingredients, milk shakes, and fruit ole. , Alcoholic beverages containing milk components and the like.

The coffee beverage containing a milk component is a beverage containing a milk component added to the coffee-containing beverage described in (a) a beverage not containing a milk component, and more specifically, a beverage made from coffee beans, sugar, and milk. It is a beverage containing ingredients, emulsified edible oils and fats, and other edible foods. The amount of the richness enhancer for foods and drinks added to the coffee beverage containing a dairy component is preferably 0.01 to 0.05% by mass, more preferably 0.01 to 0.05% by mass, in terms of the sagebrush seed gum in the richness enhancer for foods and drinks. Is 0.01 to 0.03% by mass.

Examples of the tea beverage containing a milk component include a beverage obtained by blending the tea beverage illustrated in (1) above with a milk component. The amount of the richness enhancer for foods and drinks added to the tea beverage containing dairy ingredients is preferably 0.01 to 0.05% by mass, more preferably 0.01 to 0.05% by mass, in terms of the sabakuyomogi seed gum in the richness enhancer for foods and drinks. Is 0.01 to 0.03% by mass.

Cocoa beverages containing dairy ingredients, milkshakes, and the like are generally available beverages, and conventionally used ones can be used as raw materials and manufacturing methods thereof. The amount of the richness enhancer for foods and drinks added to these beverages is preferably 0.01 to 0.2% by mass, more preferably 0, in terms of the sagebrush seed gum in the richness enhancer for foods and drinks. .05 to 0.15% by mass. When the amount of Sabakuyomogi seed gum added is 0.01% by mass or more, a sufficient effect of enhancing the richness can be obtained. When the amount of Sabakuyomogi seed gum added is 0.2% by mass or less, it is possible to prevent a decrease in the flavor and throat of the beverage.

The pH of the neutral beverage containing the milk component is preferably 5.5 to 7.5, more preferably 6.0 to 7.0.

The proportion of the milk component contained in the neutral beverage containing the above milk component is preferably 0.5 to 10% by weight, more preferably 1 to 5% by weight, in terms of non-fat milk solids. Particularly preferably, it is 2 to 4% by weight.

The beverage targeted by the present invention may be produced by using a usual production method. For example, a rich taste enhancer for foods and drinks is dissolved in water together with other ingredients, other ingredients are added to this, and then ingredients such as coffee extract, black tea extract or fruit juice ingredient extracted separately are added according to the type of beverage. Then, if necessary, the pH is adjusted, and then mixing or homogenization is performed, and the mixture is filled in a container for preparation. In addition, the container is usually sterilized after being filled. The sterilization treatment is not particularly limited, and ordinary methods such as retort sterilization, plate sterilization, and autoclave sterilization can be adopted.

The richness enhancer for foods and drinks of the present invention includes known compounds (glutathione, ariin, etc.) having richness enhancing activity, various additives and food raw materials, such as fragrances, sweeteners, acidulants, and colorants. Bittersweets, emulsifiers, stabilizers, thickeners, vitamins, minerals, functional materials, fruit meat, plant seeds, rhizomes, bark, leaves, flowers and extracts from these, animal fats and oils, vegetable fats and oils, It is also possible to add animal protein, vegetable protein, starch, starch decomposition product (dextrin), water-soluble dietary fiber, poorly soluble dietary fiber, polyphenols, peptides, amino acids, alcohol and the like.

The properties of the rich taste enhancer for foods and drinks of the present invention are not particularly limited, and can be in the form of liquid, powder, granule, tablet, capsule or the like. Of these properties, a liquid is preferable from the viewpoint of being easily dissolved in foods and drinks. Further, when the rich taste enhancer for foods and drinks is liquefied, it is preferable to use an aqueous solution of sagebrush seed gum from the viewpoint of having little influence on the taste of foods and drinks. The concentration of Sabakuyomogi seed gum in the aqueous solution of Sabakuyomogi seed gum is preferably 0.01 to 0.2% by mass, more preferably 0.03 to 0.15% by mass. If the concentration of sagebrush seed gum is 0.01% by mass or more, it is possible to exert a rich taste enhancing effect in foods and drinks, and if it is 0.2% by mass or less, the aqueous solution of sagebrush seed gum can be handled. It is preferable because it becomes easy.

The method for producing the rich taste enhancer for foods and drinks of the present invention is not particularly limited, and can be produced by any method. As an example of the production method when the rich taste enhancer for food and drink is an aqueous solution of mugwort seed gum, it is necessary after preparing the aqueous solution of mugwort seed gum by adding the mugwort seed gum little by little to water under stirring. A method of adding the above-mentioned additive under stirring can be mentioned.

The foods in the food and drink in the present invention include Japanese sweets such as okaki, senbei, okoshi, manju, and candy; cookies, biscuits, crackers, pies, sponge cakes, castella, donuts, waffles, butter cream, custard cream, cream puffs, etc. Chocolate, chocolate confectionery, caramel candy, chewing gum, jelly, hot cake, bread and various other Western confectionery; potato chips and various other snack confectionery; ice cream, ice candy, sherbet and various other ice confectionery; flower paste, peanut paste, fruit paste , Other various pastes; Pickles, etc .; Seasonings such as miso, soy sauce, mash, fish sauce, sauce, ketchup, mayonnaise, solid bouillon, roasted meat sauce, stew base, soup base, lightly pickled base; Examples include dairy products such as yogurt, pudding, and bavarois.

Next, the method for enhancing the richness of the food and drink of the present invention will be described below. The method for enhancing the richness of foods and drinks of the present invention is characterized by adding sagebrush seed gum to foods and drinks.

Examples of the food and drink to which the sagebrush seed gum is added include the same foods and drinks as those exemplified as the above-mentioned foods and drinks.

In the method for enhancing the richness of foods and drinks of the present invention, the amount of Sabakuyomogi seed gum added to foods and drinks is within the same range as the amount of the foods and drinks richness enhancer added to the foods and drinks exemplified above. good. That is, the numerical range in terms of Sabakuyomogi seed gum in the richness enhancer for foods and drinks may be used as it is as the amount of Sabakuyomogi seed gum added to foods and drinks.

The properties of the sagebrush seed gum are not particularly limited, and can be in the form of liquid, powder, granules, tablets, capsules, or the like. Of these properties, a liquid is preferable from the viewpoint of being easily dissolved in foods and drinks. When the properties of the rich taste enhancer for foods and drinks are liquefied, it is preferable to use an aqueous solution of sagebrush seed gum from the viewpoint of having little influence on the taste of foods and drinks. The concentration of Sabakuyomogi seed gum in the aqueous solution of Sabakuyomogi seed gum is preferably 0.01 to 0.2% by mass, more preferably 0.03 to 0.15% by mass. If the concentration of sagebrush seed gum is 0.01% by mass or more, it is possible to exert a rich taste enhancing effect in foods and drinks, and if it is 0.2% by mass or less, the aqueous solution of sagebrush seed gum can be handled. It is preferable because it becomes easy.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited thereto. In the text, "*" means that it is manufactured by Saneigen FFI Co., Ltd., and "*" means that it is a registered trademark of Saneigen FFI Co., Ltd.

(1) Preparation of Neutral Beverage Containing Milk Component <Preparation Example 1> Coffee Beverage Containing Milk Component Based on the formulation shown in Table 1, canned coffee containing milk component was prepared by the following method. Table 2 shows the evaluation results of the richness of coffee beverages containing milk components.

牛乳：普通牛乳（森永乳業社製）
乳化剤：ホモゲン※Ｎｏ.１７３３＊

Milk: Normal milk (manufactured by Morinaga Milk Industry Co., Ltd.)
Emulsifier: Homogen * No.1733 *

<How to prepare a coffee drink containing milk ingredients>
1) Roasted coffee beans (Colombia SP: L value 20) were coarsely ground, drip extracted with 10 times the amount of boiling water, 8 times the amount was recovered, and then cooled to room temperature to obtain a coffee drip liquid.
2) Sugar, an emulsifier and a rich taste enhancer were mixed in advance with powder in ion-exchanged water, the temperature was raised to 80 ° C., the mixture was stirred and dissolved at the same temperature for 10 minutes, and cooled to room temperature.
3) Milk, baking soda, and coffee drip liquid were added in this order, and after stirring and mixing, the total amount was corrected with ion-exchanged water to obtain a coffee beverage containing milk components.
4) The coffee beverage containing the milk component of 3) was heated to 75 ° C. with stirring, homogenized with a homogenizer (1st stage 10 MPa, 2nd stage 5 MPa), and filled in a can.
5) The coffee beverage containing milk components filled in a can was retort-sterilized at 121 ° C. for 20 minutes.

粘度測定条件：Ｂ型粘度計を用いて、５℃に温調したコーヒー飲料の粘度を測定した（回転数：６０ｒｐｍ、測定時間：１分間）。
カラギナン：カラギナンＣＳ−４７０（Ｆ）＊
ネイティブジェランガム：ケルコゲル ＨＭ ＊

Viscosity measurement conditions: Using a B-type viscometer, the viscosity of a coffee beverage whose temperature was adjusted to 5 ° C. was measured (rotation speed: 60 rpm, measurement time: 1 minute).
Carrageenan: Carrageenan CS-470 (F) *
Native Gellan Gum: Kerkogel HM *

<Preparation Example 2> Cocoa Beverage Containing Milk Ingredients Based on the formulation shown in Table 3, a cocoa beverage containing milk components was prepared by the following method. Table 4 shows the evaluation results of the richness of the cocoa beverage containing milk components.

牛乳：「普通牛乳」（森永乳業（株）製）
乳化剤：ホモゲン※Ｎｏ.８７０＊

Milk: "Ordinary milk" (manufactured by Morinaga Milk Industry Co., Ltd.)
Emulsifier: Homogen * No.870 *

<How to prepare a cocoa drink containing milk ingredients>
1) Sugar, an emulsifier and a rich taste enhancer were mixed in advance with powder in ion-exchanged water, the temperature was raised to 80 ° C., the mixture was stirred and dissolved at the same temperature for 10 minutes, and cooled to room temperature.
2) Milk and cocoa powder were added, and after stirring and mixing, the total amount was corrected with ion-exchanged water to obtain a cocoa beverage containing milk components.
3) The cocoa beverage containing the milk component of 2) was heated to 75 ° C. with stirring and homogenized with a homogenizer (1st stage 10 MPa, 2nd stage 5 MPa).
4) The cocoa beverage containing the milk component of 3) was sterilized at 140 ° C. for 30 seconds with a UHT sterilizer and aseptically filled in a PET bottle container.

粘度測定条件：Ｂ型粘度計を用いて、５℃に温調したココア飲料の粘度を測定した（回転数：６０ｒｐｍ、測定時間：１分間）。
微結晶セルロース：セオラスＳＣ−９００ 旭化成ケミカルズ（株）製

Viscosity measurement conditions: Using a B-type viscometer, the viscosity of the cocoa beverage whose temperature was adjusted to 5 ° C. was measured (rotation speed: 60 rpm, measurement time: 1 minute).
Microcrystalline Cellulose: Theoras SC-900, manufactured by Asahi Kasei Chemicals Co., Ltd.

(2) Preparation of Beverage Containing Milk Component <Preparation Example 3> Fruit Juice Beverage Based on the formulation shown in Table 5, a fruit juice beverage was prepared by the following method. Table 6 shows the evaluation results of the richness of the fruit juice beverage.

<How to prepare fruit juice drink>
1) A powder mixture of high fructose corn syrup, sugar and a rich taste enhancer was added to ion-exchanged water, the temperature was raised to 80 ° C., and the mixture was stirred and dissolved at the same temperature for 10 minutes.
2) Citrus mixed concentrated fruit juice 53R and anhydrous citric acid were added, stirred and mixed, and then the whole amount was corrected with ion-exchanged water to obtain a fruit juice beverage.
3) The fruit juice beverage of 2) was heated to 93 ° C. with stirring and filled with a hot pack.

粘度測定条件：Ｂ型粘度計を用いて、５℃に温調した果汁飲料の粘度を測定した（回転数：６０ｒｐｍ、測定時間：１分間）。
ネイティブジェランガム：ケルコゲル※ＬＴ １００＊
キサンタンガム：サンエース＊

Viscosity measurement conditions: Using a B-type viscometer, the viscosity of the fruit juice beverage whose temperature was adjusted to 5 ° C. was measured (rotation speed: 60 rpm, measurement time: 1 minute).
Native gellan gum: Kerkogel * LT 100 *
Xanthan gum: San Ace *

<Preparation Example 4> Carbonated Beverages Based on the formulations shown in Table 7, carbonated beverages were prepared by the following methods. Table 8 shows the evaluation results of the richness of carbonated drinks.

<Preparation method for carbonated drinks>
1) A powder mixture of sugar, a sweetener, and a richness enhancer was added to ion-exchanged water in advance, the temperature was raised to 80 ° C., and the mixture was stirred and dissolved at the same temperature for 10 minutes.
2) Trisodium citrate, anhydrous citric acid, and fragrance were added, and the mixture was stirred and mixed, and then corrected to 40 parts by mass with ion-exchanged water.
3) Carbonated water was added, the can was filled, and the mixture was sterilized by heating at 75 ° C. for 20 minutes.

粘度測定条件：Ｂ型粘度計を用いて、５℃に温調した炭酸飲料の粘度を測定した（回転数：６０ｒｐｍ、測定時間：１分間）。
ＨＭペクチン：ＳＭ−６６６＊
キサンタンガム：サンエース＊

Viscosity measurement conditions: Using a B-type viscometer, the viscosity of a carbonated beverage whose temperature was adjusted to 5 ° C. was measured (rotation speed: 60 rpm, measurement time: 1 minute).
HM Pectin: SM-666 *
Xanthan gum: San Ace *

<Preparation Example 4> Alcoholic Beverages Alcoholic beverages were prepared by the following methods based on the formulations shown in Table 9. Table 10 shows the evaluation results of the richness of the carbonated drink.

<Preparation method>
1) A powder mixture of fructose-glucose liquid sugar, a sweetener and a rich taste enhancer in advance was added to ion-exchanged water, the temperature was raised to 80 ° C., and the mixture was stirred and dissolved at the same temperature for 10 minutes.
2) Trisodium citrate, anhydrous citric acid, vodka, and fragrance were added, stirred and mixed, and then corrected to 40 parts by mass with ion-exchanged water.
3) Carbonated water was added, and the mixture was sterilized by heating at 75 ° C. for 20 minutes.

粘度測定条件：Ｂ型粘度計を用いて、５℃に温調したアルコール飲料の粘度を測定した（回転数：６０ｒｐｍ、測定時間：１分間）。
ＨＭペクチン：ＳＭ−６６６＊
キサンタンガム：サンエース＊

Viscosity measurement conditions: Using a B-type viscometer, the viscosity of an alcoholic beverage whose temperature was adjusted to 5 ° C. was measured (rotation speed: 60 rpm, measurement time: 1 minute).
HM Pectin: SM-666 *
Xanthan gum: San Ace *

Claims (3)

A beverage richness enhancer containing sagebrush seed gum.
The content of Sabaku yomogi seed gum in the beverage
When the beverage is a coffee beverage containing a milk component, 0.01 to 0.05% by mass,
When the beverage is a cocoa beverage containing a milk component, 0.05 to 0.2% by mass,
When the beverage is a fruit juice beverage, 0.01 to 0.1% by mass,
When the beverage is a carbonated beverage, 0.03 to 0.1% by mass,
0.03 to 0.1% by mass when the beverage is an alcoholic beverage
Used to be,
Beverage richness enhancer. A beverage containing sagebrush seed gum
The content of Sabaku yomogi seed gum in the beverage
When the beverage is a coffee beverage containing a milk component, 0.01 to 0.05% by mass,
When the beverage is a cocoa beverage containing a milk component, 0.05 to 0.2% by mass,
When the beverage is a fruit juice beverage, 0.01 to 0.1% by mass,
When the beverage is a carbonated beverage, 0.03 to 0.1% by mass,
0.03 to 0.1% by mass when the beverage is an alcoholic beverage
Is a beverage. The desert wormwood seed gum, characterized in that it is added to the drink, a full-bodied taste enhancing method of beverages,
The amount of Sabaku yomogi seed gum added to the beverage is
When the beverage is a coffee beverage containing a milk component, 0.01 to 0.05% by mass,
When the beverage is a cocoa beverage containing a milk component, 0.05 to 0.2% by mass,
When the beverage is a fruit juice beverage, 0.01 to 0.1% by mass,
When the beverage is a carbonated beverage, 0.03 to 0.1% by mass,
0.03 to 0.1% by mass when the beverage is an alcoholic beverage
A method for enhancing the richness of beverages.