JP7409739B2 - Fruit juice-flavored carbonated drink with enhanced fruit juice taste and method for producing the same - Google Patents

Description

The present invention relates to a fruit juice flavored carbonated beverage and a method for producing the same. The present invention also relates to a method for enhancing the fruit flavor of a fruit-flavored carbonated beverage and an agent for enhancing the fruit-juice flavor of a fruit-flavored carbonated beverage.

A major factor that determines the taste of fruit juice-flavored carbonated drinks is its fruit juice feel. However, when fruit juice is added to drinks, the fruit juice itself can cause precipitation, and especially when the fruit juice is acidic, mainly from citrus fruits, it is likely to cause quality deterioration due to interaction with other ingredients. In many cases, it is necessary to suppress the amount added. In addition, the fruit juice ingredients used in fruit juice-flavored carbonated drinks, such as orange, grapefruit, apple, and grape, are generally expensive, so the amount of blended fruit juice has to be reduced, or fruit juice has been stopped to create juice-free drinks that only use flavorings. There are many things to do.

However, beverages with reduced fruit juice content or beverages that do not contain fruit juice have a problem in that they have a monotonous taste, lack richness, and have a strong artificial flavor with only a sweet taste. Particularly in recent years, many fruit juice-flavored carbonated drinks with a slight fruit flavor have been put on the market. is used to impart a fruit juice flavor. That is, carbonated beverages without fruit juice or with low fruit juice have a problem in that they are inferior in fruit juice sensation such as natural sweetness, richness, and body feel compared to carbonated beverages with high fruit juice content. For this reason, it can be said that there is a demand for a fruit juice carbonated drink that has a fruit juice feel such as natural sweetness, richness, and body like a high fruit juice carbonated drink.

So far, we have developed a fruit juice sensation improving agent for fruit juice-containing foods and beverages that uses glucan with a specific structure as an active ingredient (Patent Document 1), and a fruit juice sensitizer for low fruit juice or fruit juice-free beverages that uses gentio-oligosaccharide as an active ingredient (patent document 1). Reference 2) has been proposed.

JP2003-289836A Japanese Patent Application Publication No. 2011-206030

An object of the present invention is to provide a novel fruit juice flavored carbonated beverage with enhanced fruit juice taste and a method for producing the same.

The present inventors have recently discovered that the fruit juice flavor of a fruit juice-flavored carbonated beverage can be enhanced by incorporating indigestible glucan and/or its processed product, fructose, and sucrose in a specific ratio into the fruit-flavored carbonated beverage. I found it. The present invention is based on this knowledge.

According to the present invention, the following inventions are provided.
[1] A fruit juice-flavored carbonated beverage comprising (a) indigestible glucan and/or a processed product thereof, (b) fructose, and (c) sucrose, which contains the above (a), ( The ratio of the content (solid content equivalent mass) of each of the above (a), (b) and (c) to the total content (solid content equivalent mass) of b) and (c) is 5 to 15%, A fruit juice flavored carbonated beverage having a content of 40 to 80% and a content of 15 to 45%.
[2] The fruit juice-flavored carbonated beverage according to [1] above, which has a fruit juice content of 40% or less.
[3] A method for producing a fruit juice-flavored carbonated beverage, comprising the step of mixing (a) indigestible glucan and/or a processed product thereof, (b) fructose, and (c) sucrose with other raw materials. The content of each of the above (a), (b) and (c) relative to the total content (solid content equivalent mass) of the above (a), (b) and (c) in the beverage A method for producing a fruit juice-flavored carbonated beverage, the method comprising adjusting the ratio of (converted mass) to 5 to 15%, 40 to 80%, and 15 to 45%.
[4] The method for producing a fruit juice-flavored carbonated beverage according to [3] above, wherein the fruit juice-flavored carbonated beverage has a fruit juice content of 40% or less.
[5] A method for enhancing the fruit juice taste of a fruit-flavored carbonated drink, which comprises the steps of mixing (a) indigestible glucan and/or its processed product, (b) fructose, and (c) sucrose with other raw materials. and the content of each of the above (a), (b) and (c) relative to the total content (solid content equivalent mass) of the above (a), (b) and (c) in the drink. A method for enhancing fruit juice taste, which comprises adjusting the ratio of solid content (mass equivalent to solid content) to 5 to 15%, 40 to 80%, and 15 to 45%.
[6] The method for enhancing fruit juice taste according to [5] above, wherein the fruit juice flavored carbonated beverage has a fruit juice content of 40% or less.
[7] A fruit juice taste enhancer for a fruit juice-flavored carbonated beverage comprising (a) indigestible glucan and/or a processed product thereof, (b) fructose, and (c) sucrose, the enhancer comprising: The ratio of each content (solid content equivalent mass) of the above (a), (b) and (c) to the total content (solid content equivalent mass) of the above (a), (b) and (c) is , 5-15%, 40-80% and 15-45%.
[8] The fruit juice taste enhancer according to [7] above, wherein the fruit juice flavored carbonated beverage has a fruit juice content of 40% or less.

According to the present invention, the fruit flavor of a fruit-flavored carbonated beverage can be enhanced by adjusting the content ratio of indigestible glucan and/or its processed product, fructose, and sucrose in the beverage within a specific range.

Specific description of the invention

In the present invention, the term "fruit juice flavored carbonated beverage" refers to a carbonated beverage flavored with fruit juice, and any carbonated beverage flavored with fruit juice may be used. Fruit juice-flavored carbonated drinks include carbonated non-alcoholic drinks (for example, fruit-flavored carbonated drinks, fruit juice-containing carbonated drinks, soft carbonated drinks, carbonated near water, carbonated sports drinks, fruit-flavored carbonated drinks, fruit-flavored milky carbonated drinks). and carbonated alcoholic beverages (eg, Chuhai).

In the present invention, "fruit juice flavor" refers to the aroma, sweetness, sourness, bitterness, natural flavor, freshness, richness, etc. that fruit juice has, and includes the flavor imparted by using the fruit itself such as fruit juice and pulp, and the flavor derived from fruit. The flavor may be imparted using an extract or flavoring agent extracted from the fruit, or the flavor may be imparted using an artificially synthesized substance. Examples of artificially synthesized substances include synthetic fragrances with fruity scents.

In the present invention, fruits that are subject to "fruit juice flavor" or "fruit juice feeling" are not particularly limited, but include, for example, citrus fruits such as oranges, grapefruit, mandarin oranges, ponkan, sweet summer, yuzu, and lemon. Examples of fruits include grapes, peaches, apples, pineapples, plums, cherries, kiwis, strawberries, blueberries, melons, bananas, mangoes, pears, and pears.

The fruit juice-flavored carbonated beverage of the present invention is characterized by containing a combination of (a) indigestible glucan and/or a processed product thereof, (b) fructose, and (c) sucrose. Each component will be explained below.

(a) Indigestible glucan and processed products thereof "Indigestible glucan" used in the present invention means indigestible glucan (glucose polymer). The indigestible glucan of the present invention is made of a sugar condensate obtained by subjecting a starch decomposition product having a DE of 70 to 100 to a condensation reaction through heat treatment.

As the starch decomposition product serving as a raw material for indigestible glucan, a starch decomposition product having a DE of 70 to 100 can be used. The starch decomposition product may be, for example, one obtained by hydrolyzing starch with an acid or an enzyme. Here, "DE (Dextrose Equivalent)" is an index of the degree of decomposition of starch decomposition products, and is a value expressed as a percentage of the solid content, assuming that the reducing sugar in the sample is glucose. The DE of starch decomposition products can be measured, for example, by the Lane-Eynon method. The DE of the starch decomposition product used as a raw material for indigestible glucan is preferably 75 to 100, more preferably 80 to 100.

The "starch decomposition product with a DE of 70 to 100" used in the present invention may be any starch decomposition product whose DE satisfies a predetermined range, and examples thereof include maltooligosaccharides, starch syrup, powdered candy, glucose, and the like. There are no particular restrictions on its properties, and it may be crystalline (anhydrous glucose crystals, hydrated glucose crystals, etc.), liquid (liquid glucose, starch syrup, etc.), or amorphous powder (powdered candy, etc.), but handling and manufacturing costs are high. Considering this, it is preferable to use a liquid product. In particular, the use of glucose syrup called "hydrol", which is a byproduct produced in the glucose purification process, is extremely advantageous from the viewpoint of recycling and reducing raw material costs.

In the present invention, "heat condensation" refers to condensing starch decomposition products under heating conditions, and heat condensation methods are well known to those skilled in the art. The heating conditions in the thermal condensation are not particularly limited as long as the indigestible glucan of the present invention can be obtained by the condensation reaction, and those skilled in the art can appropriately determine the heating conditions. It is preferable to heat the condensate) so that the dietary fiber content is 70% or more, for example, at 100°C to 300°C for 1 to 180 minutes, more preferably at 150°C to 250°C for 1 to 180 minutes. By this treatment, the indigestible glucan of the present invention can be produced.

Examples of heating equipment used in the heating condensation treatment include a shelf type hot air dryer, a thin film type evaporator, a flash evaporator, a vacuum dryer, a hot air dryer, a steam jacket screw conveyor, a drum dryer, an extruder, a worm shaft reactor, Examples include kneaders and the like. Further, the heat condensation treatment may be performed under normal pressure conditions, or the reaction may be performed under reduced pressure conditions. When carried out under reduced pressure conditions, it is advantageous in that the degree of coloration of the reaction product is reduced.

In the present invention, the thermal condensation treatment may be performed under non-catalytic conditions, but from the viewpoint of reaction efficiency of the condensation reaction, it is preferably performed in the presence of a catalyst. The catalyst is not particularly limited as long as it catalyzes the sugar condensation reaction, but examples include inorganic acids such as hydrochloric acid, phosphoric acid, sulfuric acid, and nitric acid, and organic acids such as citric acid, fumaric acid, tartaric acid, succinic acid, and acetic acid. Mineral substances such as acid, diatomaceous earth, activated clay, acid clay, bentonite, kaolinite, and talc, and activated carbon such as steam charcoal, zinc chloride charcoal, sulfonated activated carbon, and oxidized activated carbon can be used. Considering the coloring and safety of the resulting water-soluble dietary fiber material, as well as the taste and odor, it is preferable to use activated carbon as a catalyst. Each of the above catalysts can also be used in combination of two or more.

The indigestible glucan used in the present invention may be the indigestible glucan obtained by the above method as it is, or may be subjected to any acceptable food processing treatment for the purpose of increasing the dietary fiber content or reducing coloring. Various processed products of indigestible glucans (herein referred to as "processed products") may be used. Examples of processed products of indigestible glucan include indigestible glucan enzyme-treated products, indigestible glucan fractionation products, and indigestible glucan reduction products.

In the present invention, the "indigestible glucan enzyme-treated product" can be obtained by enzymatically treating indigestible glucan with a carbohydrate degrading enzyme or an isomerase.

In the present invention, "carbohydrate degrading enzyme" means an enzyme that acts on carbohydrates and catalyzes a hydrolysis reaction, such as α-amylase, β-amylase, glucoamylase (amyloglucosidase), isoamylase, pullulanase, α - Glucosidase, cyclodextrin glucanotransferase, β-glucosidase, β-galactosidase, β-mannosidase, β-fructosidase, cellobiase, gentiobiase. Carbohydrate degrading enzymes may be used alone or in combination of multiple enzymes. α-amylase and glucoamylase are preferred because of their degrading action on indigestible glucan, and although either enzyme may act alone, it is particularly preferred that α-amylase and glucoamylase act together.

In the present invention, the conditions for the carbohydrate degrading enzyme treatment are not particularly limited as long as the easily digestible portion of the indigestible glucan is digested by the enzyme treatment, and those skilled in the art can appropriately determine the enzyme treatment conditions. However, it is preferable that the enzyme treatment increases the glucose content per solid content by 1% by mass or more, more preferably by 2% by mass or more, for example, at 20 to 120°C for 30 minutes to 48 hours. Preferably, the enzyme treatment can be performed at 50 to 100°C for 30 minutes to 48 hours.

In the present invention, "isomerase" means an enzyme that acts on carbohydrates and catalyzes an isomerization reaction, and includes, for example, mannose epimerase and glucose isoamylase. Glycoisomerase may be used alone or in combination with the above-mentioned carbohydrate degrading enzymes.

In the present invention, the "indigestible glucan fractionation product" can be obtained by fractionating indigestible glucan and/or its enzyme-treated product. It refers to carbohydrates that have been subjected to fractionation treatment such as membrane separation or gel filtration chromatography to remove carbohydrates with a specific degree of polymerization. In addition, by increasing the dietary fiber content, the value of dietary fiber and the physiological functions derived from dietary fiber can be increased. This "fractionation treatment" can be carried out so that the content of disaccharides or less is 15% by mass or less, preferably 10% by mass or less, more preferably 5% by mass or less based on the solid content.

In the present invention, "fractionation treatment" is not particularly limited as long as it is a treatment that can reduce the content of disaccharides or less per solid content to 15% by mass or less, and the separation method can be any method well known to those skilled in the art. can be used. For example, carbohydrate purification means well known to those skilled in the art, such as membrane separation, gel filtration chromatography, carbon-celite column chromatography, strongly acidic cation exchange column chromatography, ethanol precipitation, and solvent precipitation, may be used for the fractionation treatment. I can do it.

In the present invention, "indigestible glucan reduced product" refers to indigestible glucan, indigestible glucan enzyme-treated product, or indigestible glucan fractionated product, either singly or in combination, which is reduced. Obtainable.

In the present invention, "reduction treatment" refers to treatment for reducing the aldehyde group of the glucosyl group at the reducing end of sugar to a hydroxyl group. Reduction treatment methods are well known to those skilled in the art, and include, for example, a method using a hydride reducing agent, a method using a metal in a protic solvent, an electrolytic reduction method, and a catalytic hydrogenation reaction method. In the present invention, when preparing a small amount of sugar alcohol, the method using a hydride reducing agent is convenient and does not require special equipment, and on the other hand, when carried out on an industrial scale, For this purpose, a method using a catalytic hydrogenation reaction is preferable because it is economical and produces fewer by-products. The "catalytic hydrogenation reaction" is a reaction in which hydrogen is added to the double bond of an unsaturated organic compound in the presence of a catalyst, and is also generally referred to as a hydrogenation reaction. By carrying out the reduction treatment, it is possible to reduce the coloration of the indigestible glucan used in the present invention and its processed products, increase the stability against acids and alkalis, and reduce the browning reaction caused by heating and Maillard reaction with amino acids and proteins. It is possible to suppress the reaction.

The indigestible glucan and/or its processed product of the present invention contains water-soluble dietary fiber (herein sometimes simply referred to as "dietary fiber"). The dietary fiber content of the indigestible glucan and/or its processed product of the present invention has a lower limit of 70% (preferably 75%) from the viewpoint of efficiently imparting a fruit flavor and a body texture to fruit juice-flavored carbonated beverages. ), and the upper limit can be 90% (preferably 80%). These lower and upper limits can be arbitrarily combined, and the range of the content ratio can be, for example, 70 to 90% (preferably 75 to 80%). In the present invention, the water-soluble dietary fiber content is determined using the high-performance liquid chromatography method described in "Analysis methods for nutritional components, etc. attached" in "Food Labeling Standards", No. 139 of the Food and Nutrition Table dated March 30, 2015. (enzyme-HPLC method).

The indigestible glucan and/or its processed product of the present invention can be decolorized using activated carbon or removed from ionic components using an ion exchange resin, if necessary, and then concentrated to obtain a concentrated solution. In terms of storage stability and subsequent uses, it is preferable to concentrate the decolorized and ion-removed product until the water activity reaches a level where microbial growth does not become a problem. Alternatively, depending on the application, it can be dried and made into a powder for easy use. Drying can usually be carried out by known methods such as freeze drying, spray drying, drum drying, etc. It is desirable that the dried material be pulverized if necessary. That is, suitable properties of the indigestible glucan and/or the processed product of the present invention can be selected depending on the intended use.

(b) Fructose In the present invention, "fructose" is also referred to as fructose, and is a type of monosaccharide. The "fructose" used in the present invention can be in any form as long as it contains fructose, such as crystalline fructose, high fructose corn syrup (90% or more fructose), and high fructose derived from isomerized sugar. Examples include fructose derived from fruit juice, and fructose derived from fruit juice.

(c) Sucrose In the present invention, "sucrose" is also referred to as sucrose, and is a type of disaccharide. The "sucrose" used in the present invention can be in any form as long as it contains sucrose; for example, granulated sugar, liquid sugar, white sugar, white sugar, and white sugar. , sugar sugar, rock sugar, wasanbon sugar, brown sugar, etc. can be used, and sucrose derived from fruit juice can also be used.

In the present invention, the content of (a) above relative to the total content (mass equivalent to solid content) of (a) indigestible glucan and/or its processed product, (b) fructose, and (c) sucrose is The lower limit of the ratio of solid content equivalent mass) can be set to 5% (preferably 7%), and the upper limit to 15% ( (preferably 10%). These lower and upper limits can be arbitrarily combined, and the range of the content ratio can be, for example, 5 to 15% (preferably 5 to 10%).

In the present invention, the content of (b) above relative to the total content (solid content equivalent mass) of (a) indigestible glucan and/or processed product thereof, (b) fructose, and (c) sucrose is The lower limit of the ratio (solid content equivalent mass) can be set to 40% (preferably 45%) from the viewpoint of imparting an appropriate fruit feel and body feeling to the fruit juice-flavored carbonated beverage as well as an appropriate sweetness. , the upper limit can be 80% (preferably 70%). These lower and upper limits can be arbitrarily combined, and the range of the content ratio can be, for example, 40 to 80% (preferably 45 to 80%).

In the present invention, the content of (c) above relative to the total content (mass equivalent to solid content) of (a) indigestible glucan and/or its processed product, (b) fructose, and (c) sucrose ( The lower limit of the ratio (solid content equivalent mass) can be set to 15% (preferably 20%) from the viewpoint of imparting an appropriate fruit feel and body feeling to the fruit juice-flavored carbonated beverage as well as an appropriate sweetness. , the upper limit can be 45% (preferably 30%). These lower and upper limits can be arbitrarily combined, and the range of the content ratio can be, for example, 15 to 45%.

In the present invention, when (a) indigestible glucan and/or its processed product, (b) fructose, and (c) sucrose are contained in a fruit juice flavored carbonated beverage, the above (a), ( The ratio of the total amount (solid content equivalent mass) of b) and (c) can be 0.5 to 20% (preferably 3 to 12%, more preferably 5 to 8%).

The contents of (a), (b) and (c) in the beverage can be measured, for example, by high performance liquid chromatography (HPLC).

Since the fruit juice flavored carbonated beverage of the present invention has a fruit juice flavor, in addition to the above (a), (b), and (c), one selected from the group consisting of fruit juice, fruit pulp, fruit juice extract, fruit extract, and flavoring agent is added. It may contain seeds or two or more kinds of fruit juice flavor imparting components. Examples of fruits to which fruit juice flavor is applied include those mentioned above.

The fruit juice content contained in the fruit juice-flavored carbonated beverage of the present invention is not particularly limited, but the fruit juice content in the beverage should be 40% or less (preferably 30% or less, more preferably 20% or less, even more preferably (10% or less). The lower limit of the fruit juice content in the fruit juice flavored carbonated beverage of the present invention can be 0%. According to the fruit juice flavored carbonated beverage of the present invention, a fruit juice carbonated beverage and a non-fruit juice carbonated beverage are provided.

The fruit juice flavored carbonated beverage of the present invention may contain a liquid raw material. Examples of liquid raw materials include water (for example, drinking water) and carbonated water. Here, "carbonated water" refers to water suitable for drinking with carbon dioxide injected under pressure. When non-carbonated water such as water is used as the liquid raw material, carbon dioxide gas may be added by a carbon dioxide gas addition step. Even when carbonated water is used as the liquid raw material, carbon dioxide gas may be added in the carbon dioxide gas addition step to produce a beverage with a stronger carbonated taste.

When the fruit juice flavored carbonated beverage of the present invention is an alcoholic beverage, the beverage of the present invention contains alcohol (ethanol). The "alcohol" used in the present invention can be in any form as long as it contains alcohol (ethanol). For example, in addition to raw material alcohols and brewing alcohols, whiskey, Examples include alcoholic beverages such as bourbon, brandy, spirits (eg, vodka), liqueurs, fruit wine, Japanese sake, Chinese sake, shochu, low-malt beer, and chuhai. The alcohol concentration (alcohol content) of the fruit juice-flavored carbonated alcoholic beverage of the present invention is not particularly limited, but is, for example, 1 to 10 v/v%, preferably 2 to 8 v/v% (more preferably 3 v/v%). ~6v/v%).

The fruit juice-flavored carbonated beverage of the present invention may also contain other components other than the above-mentioned (a), (b), and (c) as long as the fruit juice flavor and body texture are not impaired. Examples of other ingredients include sugars, sugar alcohols, and starches; dextrins such as linear dextrins, branched dextones, and cyclic dextones; sweeteners, stabilizers, emulsifiers, gelling agents, colorants, flavors, and bitterness. food additives such as additives, preservatives, antioxidants, and pH adjusters; flavor components such as fats and oils, milk and dairy products, organic acids, organic acid salts, inorganic salts, enzymes, vitamins, yeast extracts, seasonings, etc. , and other various food materials.

According to the present invention, a fruit juice-flavored carbonated beverage with enhanced fruit juice taste and body taste is provided. This effect is achieved even in fruit juice-flavored carbonated drinks with low fruit juice content (for example, fruit juice content of 40% or less). It is advantageous in that it is possible to provide a fruit juice carbonated drink that has a natural sweetness, richness, and body feeling similar to a fruit juice carbonated drink. In the present invention, "juice taste" refers to the overall taste sensation consisting of natural sweetness like fruit, richness, and body. In the present invention, "body feeling" is one of the components of fruit juice feeling, and refers to a thick taste sensation similar to fruit.

The indigestible glucan and/or its processed product of the present invention has a water-soluble dietary fiber component. Among dietary fibers, water-soluble dietary fibers have been reported to have physiological functions such as improving bowel movements, suppressing postprandial blood sugar rises, and suppressing postprandial triglyceride rises, and include foods for specified health uses. Various functional foods are on sale. Therefore, the fruit juice-flavored carbonated beverage of the present invention is expected to exhibit the physiological functions possessed by water-soluble dietary fibers, such as intestinal regulation, blood sugar rise suppressing, and lipid metabolism improving effects. It is also expected to improve the physical properties of foods and drinks, such as the thickening effect, fat substitution effect, and emulsification effect, which are the functions of water-soluble dietary fiber.

The fruit juice-flavored carbonated beverage of the present invention is produced by making the beverage contain (a) indigestible glucan and/or its processed product, (b) fructose, and (c) sucrose in a predetermined content ratio. Other than this, it can be carried out according to the usual methods used for manufacturing beverages. For example, when the fruit juice flavored carbonated drink of the present invention is a soft drink, raw materials containing water are prepared, and the above (a), (b), and (c) are added to other raw materials so as to have a predetermined content ratio. Beverages can be produced by mixing or blending with. Note that the timing and order of addition of the above (a), (b), and (c) to other raw materials are not particularly limited.

In the production of the fruit juice-flavored carbonated beverage of the present invention, in addition to the above-mentioned preparation process, it can be provided as a packaged beverage through processes such as a filling process and a sterilization process (in some cases, a carbon dioxide gas addition process). For example, the beverage obtained in the blending step or the beverage obtained through the carbon dioxide addition step after the blending step can be sterilized in accordance with a conventional method and then filled into containers. Sterilization may be performed before or after filling the container.

According to the present invention, a method for enhancing the fruit juice taste of a fruit juice-flavored carbonated beverage is provided. The fruit juice taste enhancing method of the present invention can be carried out according to the description regarding the fruit juice flavored carbonated beverage of the present invention and the method for producing the same.

According to the present invention, a fruit juice taste enhancer for fruit juice-flavored carbonated drinks is provided. The fruit juice taste enhancer of the present invention can be produced according to the description regarding the fruit juice flavored carbonated beverage of the present invention and its manufacturing method. That is, the fruit juice flavor carbonated beverage of the present invention can be produced by mixing or blending the fruit juice taste enhancer of the present invention with other raw materials. In the fruit juice taste enhancer of the present invention, the ratio of the total amount (solid content equivalent mass) of the above (a), (b) and (c) to the entire carbonated beverage is 0.5 to 20% (preferably 3 to 12%). , more preferably 5 to 8%).

The present invention will be specifically explained based on the following examples, but the present invention is not limited to these examples. In addition, unless otherwise specified in this specification, "%" means mass %, and when referring to the percentage per "solid content" or the content ratio (concentration) of "solid content", it refers to the solid component. shall mean the proportion determined based on the mass of

Example 1: Grapefruit-flavored carbonated beverage A carbonated beverage was prepared by adding various raw materials to carbonated water according to the formulation shown in Table 1. The indigestible glucan is Fit Fiber #80 (manufactured by Nihon Shokuhin Kako Co., Ltd., liquid product with a solid content concentration of 72% by mass, dietary fiber content 78% (enzyme HPLC method)), and the fructose is crystalline fructose (manufactured by Nisshin Sugar Co., Ltd.). , powder product) and granulated sugar (manufactured by Nisshin Sugar Co., Ltd., powder product) were used as the sucrose.

Regarding the obtained carbonated beverage, sensory evaluation was performed on "fruit juice feel" and "body feeling" according to the following criteria.

"Juice" refers to the overall taste sensation consisting of natural fruit-like sweetness, richness, and body. Regarding the "juice feel", evaluation was made on an 11-point scale of ±5 points, with Comparative Group 1 containing only fructose being 0 points. The higher the score, the stronger the fruit juice taste, and the lower the score, the weaker the fruit juice taste.

"Body" is one of the components of fruit juice, and refers to a thick, fruit-like taste. Regarding the "body feel", evaluation was made on an 11-point scale of ±5 points, with Comparative Group 1 containing only fructose being 0 points. The higher the score, the stronger the sense of body, and the lower the score, the weaker the sense of body.

Sensory evaluation was conducted by four trained panelists, and the average score was calculated. The results are shown in Table 1.

As shown in Table 1, the grapefruit-flavored carbonated drinks containing indigestible glucan, fructose, and sucrose at a certain ratio (test groups 1 to 9) had a lower fruit juice content than the carbonated drinks containing only fructose (comparison group 1). The improvement effect was particularly remarkable for carbonated drinks containing 5-10% indigestible glucan, 45-80% fructose, and 15-45% sucrose (Test Groups 1-6). there were. In addition, the carbonated drink containing fructose and indigestible glucan without sucrose (comparison group 2) had a lower fruit juice and body feel compared to the carbonated drink containing indigestible glucan, fructose, and sucrose. The improvement effect was weak and it was not a desirable carbonated drink. Furthermore, the beverage that did not contain carbonated water (comparative group 3) had a lower improvement effect than the beverage that contained carbonated water (test group 4).

Example 2: Grapefruit-flavored carbonated beverage A grapefruit-flavored carbonated beverage was prepared by adding various raw materials to carbonated water according to the formulation shown in Table 2. The indigestible glucan reduced product is an indigestible product obtained by reducing Fit Fiber #80 (manufactured by Nihon Shokuhin Kako Co., Ltd., liquid product with solid content concentration of 72% by mass, dietary fiber content of 78% (enzyme HPLC method)). A glucan-reduced product (liquid product with solid content concentration of 70% by mass, dietary fiber content of 77% (enzyme HPLC method)) was used. Indigestible dextrin is Fibersol II (manufactured by Matsutani Chemical Industry Co., Ltd., powder product), fructose is crystalline fructose (manufactured by Nisshin Sugar Co., Ltd., powder product), and sucrose is granulated sugar (manufactured by Nisshin Sugar Co., Ltd., powder product). was used.

Sensory evaluation was performed in the same manner as in Example 1, and the average score was calculated. The results are shown in Table 2.

As shown in Table 2, the grapefruit-flavored carbonated drinks containing indigestible glucan reduction products, fructose, and sucrose at a certain ratio (test groups 10 to 12) were compared to the drinks containing only fructose (comparison group 1). , the fruit juice feeling and body feeling were improved. In addition, although the drink containing indigestible dextrin (comparative group 4) had an improved body feeling, the fruit juice feeling was decreased, and it was not a desirable grapefruit-flavored carbonated drink.

Example 3: Grapefruit Chu- Hi Grapefruit Chu-Hi (alcohol concentration: 4v/v%) was prepared by adding various raw materials to carbonated water according to the formulation shown in Table 3. As the indigestible glucan, Fit Fiber #80 (manufactured by Nippon Shokuhin Kako Co., Ltd., liquid product with solid content concentration of 72% by mass, dietary fiber content of 78% (enzyme HPLC method)) was used. Furthermore, crystalline fructose (manufactured by Nisshin Sugar Co., Ltd., powder product) was used as the fructose, and granulated sugar (manufactured by Nisshin Sugar Co., Ltd., powder product) was used as the sucrose.

Sensory evaluation was carried out in the same manner as in Example 1, except that comparative group 5 containing only fructose was given a score of 0, and the average score was calculated. The results are shown in Table 3.

As shown in Table 3, the grapefruit chu-hi containing indigestible glucan, fructose, and sucrose at a certain ratio (Test Groups 13 to 15) had a stronger fruit feel and body than the drink containing only fructose (Comparative Group 5). The grapefruit chu-hi had an improved texture and a pleasant taste.

Example 4: Carbonated grapefruit juice drink A 30% carbonated grapefruit juice drink was prepared by adding various raw materials to carbonated water according to the formulation shown in Table 4. As the indigestible glucan, Fit Fiber #80 (manufactured by Nippon Shokuhin Kako Co., Ltd., liquid product with solid content concentration of 72% by mass, dietary fiber content of 78% (enzyme HPLC method)) was used. Furthermore, crystalline fructose (manufactured by Nisshin Sugar Co., Ltd., powder product) was used as the fructose, and granulated sugar (manufactured by Nisshin Sugar Co., Ltd., powder product) was used as the sucrose.

Sensory evaluation was performed in the same manner as in Example 1, except that the beverage containing only fructose (comparative group 6) was given a score of 0, and the average score was calculated. The results are shown in Table 4.

As shown in Table 4, the grapefruit juice carbonated drinks containing indigestible glucan, fructose, and sucrose at a certain ratio (test groups 16 to 18) had a more fruity taste than the drinks containing only fructose (comparison group 6). - It was a preferable grapefruit juice carbonated drink with improved body feel.

Example 5: Grape-flavored carbonated beverage A grape-flavored carbonated beverage was prepared by adding various raw materials to carbonated water according to the formulation shown in Table 5. As the indigestible glucan, Fit Fiber #80 (manufactured by Nippon Shokuhin Kako Co., Ltd., liquid product with solid content concentration of 72% by mass, dietary fiber content of 78% (enzyme HPLC method)) was used. Furthermore, crystalline fructose (manufactured by Nisshin Sugar Co., Ltd., powder product) was used as the fructose, and granulated sugar (manufactured by Nisshin Sugar Co., Ltd., powder product) was used as the sucrose.

Sensory evaluation was performed in the same manner as in Example 1, except that the beverage containing only fructose (comparative group 7) was given a score of 0, and the average score was calculated. The results are shown in Table 5.

As shown in Table 5, the grape-flavored carbonated drinks containing indigestible glucan, fructose, and sucrose at a certain ratio (test groups 19 to 21) had a more fruity flavor than the drinks containing only fructose (comparison group 7). - It was a preferable grape-flavored carbonated drink with improved body feel.

Claims (8)

A fruit juice-flavored carbonated drink comprising (a) indigestible glucan and/or a processed product thereof, (b) fructose, and (c) sucrose, the above-mentioned (a), (b) and The ratio of each content (solid content equivalent mass) of the above (a), (b) and (c) to the total content (solid content equivalent mass) of (c) is 5 to 15%, 40 to 80%. % and 15 to 45%. The fruit juice flavored carbonated beverage according to claim 1, having a fruit juice content of 40% or less. A method for producing a fruit juice-flavored carbonated beverage, comprising the step of mixing (a) indigestible glucan and/or a processed product thereof, (b) fructose, and (c) sucrose with other raw materials, The content of each of the above (a), (b) and (c) (solid content equivalent mass) relative to the total content (solid content equivalent mass) of the above (a), (b) and (c) in the beverage A method for producing a fruit juice-flavored carbonated beverage, the method comprising adjusting the ratio of 5 to 15%, 40 to 80%, and 15 to 45%. The method for producing a fruit juice-flavored carbonated beverage according to claim 3, wherein the fruit juice-flavored carbonated beverage has a fruit juice content of 40% or less. A method for enhancing the fruit juice sensation of a fruit-flavored carbonated beverage, the method comprising the step of mixing (a) indigestible glucan and/or a processed product thereof, (b) fructose, and (c) sucrose with other raw materials. , the content of each of the above (a), (b) and (c) (in terms of solid content) relative to the total content (in terms of solid content) of (a), (b) and (c) in the beverage A method for enhancing fruit juice sensation, which comprises adjusting the ratio of (mass) to 5 to 15%, 40 to 80%, and 15 to 45%. The method for enhancing fruit juice taste according to claim 5, wherein the fruit juice flavored carbonated beverage has a fruit juice content of 40% or less. A fruit juice taste enhancer for a fruit juice-flavored carbonated beverage comprising (a) an indigestible glucan and/or a processed product thereof, (b) fructose, and (c) sucrose, the above-mentioned (a) in the enhancer. ), (b) and (c), the ratio of each content (solid content equivalent mass) of the above (a), (b) and (c) to the total content (solid content equivalent mass) is 5 to 15%, 40-80% and 15-45%. The fruit juice taste enhancer according to claim 7, wherein the fruit juice flavor enhancer has a fruit juice content of 40% or less.