WO2016125361A1 - Citrus-flavored non-alcoholic beverage - Google Patents

Citrus-flavored non-alcoholic beverage Download PDF

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Publication number
WO2016125361A1
WO2016125361A1 PCT/JP2015/081685 JP2015081685W WO2016125361A1 WO 2016125361 A1 WO2016125361 A1 WO 2016125361A1 JP 2015081685 W JP2015081685 W JP 2015081685W WO 2016125361 A1 WO2016125361 A1 WO 2016125361A1
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Prior art keywords
citrus
alcoholic beverage
flavor
flavored non
taste
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PCT/JP2015/081685
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French (fr)
Japanese (ja)
Inventor
美穂 鈴木
由佳 小林
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アサヒビール株式会社
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Publication of WO2016125361A1 publication Critical patent/WO2016125361A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients

Definitions

  • the present invention relates to a non-alcoholic beverage, and more particularly, to a non-alcoholic beverage containing a citrus flavor.
  • Non-alcoholic beverages are alcoholic beverages that do not substantially contain alcohol.
  • Non-alcoholic beverages include non-alcoholic beer (beer-taste beverages), non-alcoholic wines, non-alcoholic cocktails, non-alcoholic coffee high (boiled high-taste beverages), non-alcoholic sake and non-alcoholic shochu (shochu-taste beverages), etc. .
  • the alcohol concentration of non-alcoholic beverages is less than 1% of the volume of ethyl alcohol contained in the original volume when the temperature is 15 degrees according to the liquor tax law.
  • Non-alcoholic beverages that do not contain alcohol do not get drunk even when drunk in large quantities, and no adverse effects on the human body caused by ingesting alcohol occur.
  • Alcohol-taste beverages that do not contain alcohol need to exhibit a flavor that can recall alcoholic beverages without using alcohol, and it is difficult to select the type and amount of ingredients to be blended.
  • Citrus is often used as a material for soft drinks because its sweetness, acidity, and aroma give a refreshing feeling.
  • citrus flavored beverages use citrus fruit juice to impart citrus sweetness, sourness and aroma, thereby improving the taste of the beverage.
  • citrus flavored beverages for example, many products containing fruit juices such as grapefruit, lemon, lime and orange are commercially available.
  • Patent Document 1 describes a non-alcoholic beverage containing water-soluble dietary fiber and citric acid.
  • this non-alcoholic beverage by adjusting the amount of water-soluble dietary fiber and citric acid contained in a specific ratio, the flat flavor peculiar to water-soluble dietary fiber is improved, and the thickness of the taste and ease of drinking are enhanced. Yes.
  • fruit juices of various fruits such as lemon and plum can be added.
  • Citrus fruit juice has the effect of reducing the bitter taste of carbonic acid by imparting thickness and body feeling to the taste by ingredients such as sugar, citric acid and amino acids, and is beneficial for improving the taste.
  • the fruit juice-containing non-alcoholic beverages remain so that the body feels behind, and the flavor may be sticky.
  • Citrus peel components are commercially available as citrus flavors.
  • a non-alcoholic beverage containing a citrus flavor has a problem that flavor changes with time, and a deterioration odor occurs within a short period after production.
  • non-alcoholic beverages containing citrus flavors tend to have a light taste.
  • non-alcoholic beverages containing citrus flavors especially those that do not use fruit juice, or those that are reduced in calories, lack thickness, body feeling and taste, and bitterness tends to be noticeable.
  • the display of “zero calories” can be displayed for an energy amount contained in a beverage of less than 5 kcal per 100 ml of beverage.
  • Patent Document 2 describes a carbonated beverage in which taste quality such as irritation, creaminess, and richness is improved by adding 0.5 to 5% by mass of a starch decomposition product of DE6 to 30 to the carbonated beverage. ing.
  • Non-Patent Document 1 recognizes that indigestible dextrin has the effect of masking the odor, is used for the purpose of alleviating the odor of soy protein, and has the effect of masking the odor of iron and vinegar. It is described.
  • indigestible dextrin masks the odor of citrus flavors.
  • Indigestible dextrins have a flavor derived from potato and corn as raw materials. Therefore, when the beverage has a citrus flavor, the flavor of the indigestible dextrin does not match the original flavor of the beverage and is impaired. That is, the citrus-flavored non-alcoholic beverage containing an indigestible dextrin has a problem that it feels a bitter taste or taste and is inferior in refreshing feeling after drinking.
  • the present invention solves the above-mentioned conventional problems, and its object is to provide a refreshing sensation after drinking without containing a miscible taste or lingering taste while containing an indigestible dextrin. It is to provide an excellent citrus flavored non-alcoholic beverage.
  • the present invention provides a citrus-flavored non-alcoholic beverage containing a citrus flavor, malic acid, and 0.7 to 2.1 w / v% indigestible dextrin.
  • the citrus flavored non-alcoholic beverage contains baking soda.
  • the said citrus flavor non-alcoholic drink does not contain fruit juice.
  • the citrus flavor is a lemon flavor or a grapefruit flavor.
  • the citrus-flavored non-alcoholic beverage has a pH of 2.8 to 3.9.
  • the citrus flavored non-alcoholic beverage has an acidity in terms of citric acid of 0.1 to 0.7 w / v%.
  • the citrus-flavored non-alcoholic beverage contains a high-intensity sweetener.
  • the citrus flavored non-alcoholic beverage has an energy amount of less than 5 kcal / 100 ml.
  • the present invention also provides a citrus flavor containing an indigestible dextrin, which comprises the step of adding citrus flavor, malic acid, and 0.7 to 2.1 w / v% indigestible dextrin to drinking water.
  • a method for reducing miscellaneous taste and taste-tackiness derived from indigestible dextrins of non-alcoholic beverages is provided.
  • the present invention presents a well-balanced taste with a rich and complex taste that is characteristic of an alcoholic beverage, and does not cause a feeling of miscibility or taste lingering while containing an indigestible dextrin, and exhibits a refreshing refreshing taste Provide flavored non-alcoholic beverages.
  • the citrus flavored non-alcoholic beverage of the present invention contains a citrus flavor, a sour substance, and an indigestible dextrin.
  • Citrus flavor is a food additive that reproduces the scent of citrus fruits. Citrus flavors are included to enhance the refreshing and refreshing sensation of the beverage and make it easier to drink. In general, even when the flavor is contained in a non-alcoholic beverage, problems such as a bitter taste after drinking and a sticky flavor hardly occur. From the viewpoint of refreshing the aftertaste after drinking of a citrus-flavored non-alcoholic beverage, it is particularly preferable that the citrus flavor used in the present invention is produced using citrus peel as a raw material.
  • the type of citrus fruit is not particularly limited as long as it has a refreshing and clean scent. Examples include orange, lemon, lime, grapefruit, sea quasar, citrus and the like. Among them, preferred citrus fruits are lemon and grapefruit.
  • the citrus flavor one kind of flavor may be used, or a plurality of kinds of flavors may be used.
  • the citrus flavors are lemon flavors and grapefruit flavors.
  • the citrus flavored non-alcoholic beverage of the present invention preferably contains no fruit juice.
  • the body feeling does not linger later, the flavor does not feel sticky, and the bitterness and astringency due to deterioration of the fruit juice-derived components are prevented.
  • the refreshing feeling after drinking and the refreshing feeling are enhanced.
  • the amount of citrus flavor contained in the citrus-flavored non-alcoholic beverage of the present invention can be appropriately set, but is generally 0.02 to 0.4 w / v%.
  • the content of citrus flavor is preferably 0.05 to 0.35 w / v%, more preferably 0.1 to 0.3 w / v%.
  • the sour substance refers to a substance that can impart sourness to a beverage.
  • sour agents are sour substances and acids or salts thereof that are harmless to the human body.
  • the acidulant here is categorized as "acidic agent” as “designated additive” designated by the Minister of Health, Labor and Welfare and "existing additive” whose items are determined as natural additives that have been used for many years.
  • a substance. Substances contained in “designated additives” and “existing additives” are listed on the Japan Food Additives Association website.
  • acidulants include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate and phosphorus
  • acids include acids. These can be used in the form of a salt such as potassium salt or sodium salt, or in the form of a buffer.
  • the non-alcoholic beverage with a citrus flavor has a refreshing aftertaste with reduced miscellaneous taste or lingering taste derived from indigestible dextrin. Only malic acid may be used as the sour substance.
  • the amount of malic acid contained in the citrus-flavored non-alcoholic beverage of the present invention can be set in consideration of the balance with sweetness and the like, but is generally 0.1 to 0.7 w / v% in terms of citric acid.
  • the content of malic acid is preferably 0.15 to 0.6 w / v%, more preferably 0.2 to 0.5 w / v% in terms of acidity in terms of citric acid.
  • Indigestible dextrin is a starch degradation product, which is obtained by subjecting a dextrin obtained by acid roasting of starch to enzymatic degradation such as alpha amylase and then separating the dietary fiber component.
  • the amount of indigestible dextrin contained in the citrus flavored non-alcoholic beverage of the present invention is generally 0.7 to 2.1 w / v%.
  • the content of indigestible dextrin is preferably 0.8 to 1.5 w / v%, more preferably 0.85 to 1.45 w / v%.
  • the citrus flavored non-alcoholic beverage of the present invention has a pH of 2.8 to 3.9.
  • a citrus-flavored non-alcoholic beverage having a pH in this range ensures an appropriate sourness and taste. As a result, there is no stickiness due to the addition of indigestible dextrin, a heavy aftertaste, and a clean aftertaste is felt.
  • the pH of the citrus flavored non-alcoholic beverage can be adjusted by adding an appropriate amount of a pH adjuster.
  • the pH of the citrus flavored non-alcoholic beverage is preferably 2.9 to 3.6, more preferably 3.0 to 3.5.
  • the pH adjuster it is preferable to use sodium bicarbonate, that is, sodium bicarbonate.
  • sodium bicarbonate sodium bicarbonate.
  • the non-alcoholic beverage with a citrus flavor has a refreshing aftertaste with improved miscellaneous taste or taste-tackiness derived from indigestible dextrin.
  • the amount of baking soda contained in the citrus-flavored non-alcoholic beverage of the present invention can be appropriately set in consideration of the pH of the citrus-flavored non-alcoholic beverage, but is generally 0.01 to 0.15 w / v%.
  • the content of sodium bicarbonate is preferably 0.02 to 0.1 w / v%, more preferably 0.03 to 0.08 w / v%.
  • the citrus-flavored non-alcoholic beverage of the present invention preferably contains a sweet substance moderately.
  • a sweet substance refers to a substance that can impart sweetness to a beverage.
  • high-intensity sweeteners, sugars and sugar alcohols correspond to sweet substances.
  • the high-intensity sweetener here refers to a substance classified as a “sweetener” in the above-mentioned “designated additive” and “existing additive”.
  • high-intensity sweeteners include aspartame, acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, calcium saccharin, saccharin sodium, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, lacanca extract, Rhamnose and ribose are mentioned.
  • saccharides include isomerized sugar, glucose, fructose, sugar, maltose and lactose.
  • sugar alcohols include reduced maltose starch syrup, erythritol, xylitol, and maltitol.
  • the sweetening material is a high intensity sweetener, among which the preferred high intensity sweetener is acesulfame potassium or sucralose, or a combination thereof.
  • the amount of the high-intensity sweetener contained in the citrus-flavored non-alcoholic beverage of the present invention can be appropriately set in consideration of the type of the high-intensity sweetener, 0.003 to 0.04 w / v%.
  • the content of the high-intensity sweetener is less than 0.003 w / v%, the sourness is noticeable and the balance of the flavor is deteriorated.
  • the content of the high-intensity sweetener exceeds 0.04 w / v%, the aftertaste of sweetness is conspicuous and the refreshing feeling is lowered.
  • the content of the high-intensity sweetener is preferably 0.005 to 0.03 w / v%, more preferably 0.01 to 0.02 w / v%.
  • the citrus-flavored non-alcoholic beverage of the present invention has a sweetness equivalent to 8.0 g / 100 ml or less in terms of sugar.
  • the sweetness level when sugar is 1.00 (hereinafter, sometimes simply referred to as “sweetness level”) is an evaluation of the intensity of sweetness by sensory test when the sweetness of sugar is 1.00. It is.
  • the sweetness with sugar as 1.00 is calculated from the sweetness of the sweetener and the amount of sweetener used.
  • the sweetness of the sweetener is about 200 for acesulfame potassium and about 600 for sucralose.
  • the citrus-flavored non-alcoholic beverage of the present invention preferably has a sweetness equivalent to 2.0 g / 100 ml to 6.0 g / 100 ml, more preferably 3.0 g / 100 ml to 5.0 g / 100 ml in terms of sugar. .
  • the citrus flavored non-alcoholic beverage of the present invention has a citric acid equivalent acidity of 0.1 to 0.7 w / v%.
  • the acidity in terms of citric acid is calculated based on the acidity measurement method determined by the National Tax Agency's prescribed analysis method.
  • the acidity in terms of citric acid is preferably 0.15 to 0.6 w / v%.
  • the citrus-flavored non-alcoholic beverage of the present invention preferably has an energy amount of less than 5 kcal / 100 ml.
  • An energy amount of less than 5 kcal / 100 ml is easily achieved by using the above-mentioned high-intensity sweetener, and the “good balance” in flavor is maintained.
  • the carbohydrate content is less than 0.5 g / 100 ml.
  • Sugar refers to carbohydrates that are not dietary fiber. By reducing carbohydrates, adverse health effects caused by carbohydrate intake such as obesity and diabetes are less likely to occur.
  • the refreshing feeling and refreshing feeling of a citrus flavor non-alcoholic drink can be implement
  • pigments, fragrances, vitamins, amino acids, water-soluble dietary fibers, stabilizers, emulsifiers, etc. are usually used in the field of citrus-flavored non-alcoholic beverages.
  • Raw materials and food additives may be used.
  • Specific examples of the dye include caramel, anthocyanin dye, flavonoid dye, carotenoid dye, quinone dye, porphyrin, diketone dye, betacyanine dye, azaphyrone dye, gardenia dye and the like.
  • the method for producing a citrus-flavored non-alcoholic beverage of the present invention includes a step that is usually performed when producing a citrus-flavored non-alcoholic beverage as described below as an example.
  • Drink water, citrus flavors, sour substances, pH adjusters, indigestible dextrins, sweeteners, and food additives in a predetermined amount.
  • the obtained liquid mixture is cooled, and carbonation is performed as necessary.
  • the target citrus flavor non-alcoholic drink can be manufactured by filling and sealing a container. You may filter using a membrane filtration filter before filling a container.
  • carbonated water may be added to prepare a citrus-flavored non-alcoholic beverage.
  • Example 1 Production of Lemon-Taste Non-Alcoholic Beverage Lemon flavor made by IF Japan Limited was prepared as a flavor of lemon.
  • “Fibersol 2” (trade name) manufactured by Matsutani Chemical Co., Ltd. was prepared as an indigestible dextrin.
  • “DL-malic acid” (trade name) manufactured by Yongsan Chemical Co., Ltd. was prepared as malic acid.
  • “Sodium bicarbonate” (trade name) manufactured by Asahi Glass Co., Ltd. was prepared as a baking soda.
  • “Citric acid fuso (anhydrous)” (trade name) manufactured by Fuso Chemical Industry Co., Ltd. was prepared as citric acid.
  • “Purified sodium citrate” (trade name) manufactured by Fuso Chemical Industry Co., Ltd. was prepared as sodium citrate.
  • Table 1 The raw materials listed in Table 1 were mixed with numerical values and carbonic acid in water to produce a lemon-taste non-alcoholic beverage with a finished volume of 1 liter and a gas pressure of 2.3 VOL.
  • the pH of the manufactured beverage was measured.
  • the beverage was then subjected to a sensory test.
  • Comparative Example 1 A lemon taste non-alcoholic beverage was produced in the same manner as in Example 1 except that 2.3 g of citric acid (anhydrous) was used instead of malic acid, and 0.6 g of sodium citrate was used instead of sodium bicarbonate. The pH of the manufactured beverage was measured. The beverage was then subjected to a sensory test.
  • citric acid anhydrous
  • sodium citrate sodium bicarbonate
  • Example 2 Manufacture of Lemon Taste Non-alcoholic Beverage
  • the blending amount and carbonic acid indicated by numerical values for the raw materials listed in Table 2 were dissolved in water to produce a lemon taste non-alcoholic beverage having a finished amount of 1 liter and a gas pressure of 2.3 VOL.
  • the pH of the manufactured beverage was measured.
  • the beverage was then subjected to a sensory test.
  • Comparative Example 2 A lemon taste non-alcoholic beverage was produced in the same manner as in Example 2 except that 2.3 g of citric acid (anhydrous) was used instead of malic acid, and 0.6 g of sodium citrate was used instead of sodium bicarbonate. The pH of the manufactured beverage was measured. The beverage was then subjected to a sensory test.
  • citric acid anhydrous
  • sodium citrate sodium bicarbonate
  • Example 3 Production of Lemon-Taste Non-Alcoholic Beverage
  • the compounding amount and carbonic acid indicated by the numerical values for the raw materials listed in Table 3 were dissolved in water to produce a lemon-tasting non-alcoholic beverage having a finished amount of 1 liter and a gas pressure of 2.3 VOL.
  • the pH of the manufactured beverage was measured.
  • the beverage was then subjected to a sensory test.
  • Comparative Example 3 A lemon taste non-alcoholic beverage was produced in the same manner as in Example 3 except that 2.3 g of citric acid (anhydrous) was used instead of malic acid, and 0.6 g of sodium citrate was used instead of sodium bicarbonate. The pH of the manufactured beverage was measured. The beverage was then subjected to a sensory test.
  • citric acid anhydrous
  • sodium citrate sodium bicarbonate
  • a higher score means a worse result
  • a higher score means a better result

Abstract

The present invention addresses the problem of providing a citrus-flavored non-alcoholic beverage which is less likely to generate a deterioration odor over time after production, and in which an impure taste and a muddy taste originating from indigestible dextrin are alleviated. In order to solve this problem, this citrus-flavored non-alcoholic beverage contains a citrus flavor, a malic acid, and 0.7-2.1 w/v% of indigestible dextrin.

Description

柑橘類風味ノンアルコール飲料Citrus flavored non-alcoholic beverage
　本発明はノンアルコール飲料に関し、特に、柑橘類のフレーバーを含有するノンアルコール飲料に関する。 The present invention relates to a non-alcoholic beverage, and more particularly, to a non-alcoholic beverage containing a citrus flavor.
　ノンアルコール飲料は、実質的にアルコールを含まないアルコールテイストの飲料である。ノンアルコール飲料には、ノンアルコールビール（ビールテイスト飲料）、ノンアルコールワイン、ノンアルコールカクテル、ノンアルコール酎ハイ（酎ハイテイスト飲料）、ノンアルコール日本酒及びノンアルコール焼酎（焼酎テイスト飲料）等が含まれる。ノンアルコール飲料のアルコール濃度は、酒税法上は温度１５度の時において原容量百分中に含有するエチルアルコールの容量が１％未満である。 Non-alcoholic beverages are alcoholic beverages that do not substantially contain alcohol. Non-alcoholic beverages include non-alcoholic beer (beer-taste beverages), non-alcoholic wines, non-alcoholic cocktails, non-alcoholic coffee high (boiled high-taste beverages), non-alcoholic sake and non-alcoholic shochu (shochu-taste beverages), etc. . The alcohol concentration of non-alcoholic beverages is less than 1% of the volume of ethyl alcohol contained in the original volume when the temperature is 15 degrees according to the liquor tax law.
　近年では、消費者の安全志向及び健康指向が高まり、アルコールを含有しないノンアルコール飲料が要求されている。アルコールを含有しないノンアルコール飲料は多量に飲用しても酔うことがなく、また、アルコールを摂取することによる人体に対する悪影響が発生しない。例えば、自動車運転者等の危険防止のために酔うことが許されない消費者、及び妊婦等の健康上の理由でアルコールの摂取が制限される消費者も存在し、アルコールを含有しないアルコールテイスト飲料に対する需要が存在する。 In recent years, consumer safety and health have increased, and non-alcoholic beverages that do not contain alcohol have been required. Non-alcoholic beverages that do not contain alcohol do not get drunk even when drunk in large quantities, and no adverse effects on the human body caused by ingesting alcohol occur. For example, there are consumers who are not allowed to get drunk in order to prevent dangers such as automobile drivers, and consumers whose intake of alcohol is restricted for health reasons such as pregnant women. There is demand.
　アルコールを含有しないアルコールテイスト飲料は、アルコールを使用することなくアルコール飲料を想起できる風味を呈する必要があり、配合する成分の種類及び量を選択することが困難である。 Alcohol-taste beverages that do not contain alcohol need to exhibit a flavor that can recall alcoholic beverages without using alcohol, and it is difficult to select the type and amount of ingredients to be blended.
　柑橘類は、それらの甘味、酸味、香りが清涼感を与えるため清涼飲料の素材によく使用される。一般に、柑橘類風味飲料は、柑橘類の果汁を使用して柑橘類の甘味、酸味及び香りを付与して、飲料のおいしさを向上させている。柑橘類風味飲料としては、例えば、グレープフルーツ、レモン、ライム、オレンジなどの果汁を含有させた商品が多く市販されている。 Citrus is often used as a material for soft drinks because its sweetness, acidity, and aroma give a refreshing feeling. In general, citrus flavored beverages use citrus fruit juice to impart citrus sweetness, sourness and aroma, thereby improving the taste of the beverage. As citrus flavored beverages, for example, many products containing fruit juices such as grapefruit, lemon, lime and orange are commercially available.
　特許文献１には水溶性食物繊維とクエン酸とを含有するノンアルコール飲料が記載されている。このノンアルコール飲料では、含有する水溶性食物繊維とクエン酸の量を特定割合に調節することで、水溶性食物繊維特有の平坦な香味を改善し、味の厚みと飲みやすさが増強されている。特許文献１のノンアルコール飲料には、レモンや梅といった各種果実の果汁を添加することができる。 Patent Document 1 describes a non-alcoholic beverage containing water-soluble dietary fiber and citric acid. In this non-alcoholic beverage, by adjusting the amount of water-soluble dietary fiber and citric acid contained in a specific ratio, the flat flavor peculiar to water-soluble dietary fiber is improved, and the thickness of the taste and ease of drinking are enhanced. Yes. To the non-alcoholic beverage of Patent Document 1, fruit juices of various fruits such as lemon and plum can be added.
　柑橘類の果汁は糖質、クエン酸、アミノ酸等の成分によって味に厚み、ボディ感を付与し、炭酸の苦味を軽減する効果を有し、美味しさの向上に有益である。その一方、果汁含有ノンアルコール飲料はボディ感が後を引くように残り、香味にべたつき感が生じることがある。 Citrus fruit juice has the effect of reducing the bitter taste of carbonic acid by imparting thickness and body feeling to the taste by ingredients such as sugar, citric acid and amino acids, and is beneficial for improving the taste. On the other hand, the fruit juice-containing non-alcoholic beverages remain so that the body feels behind, and the flavor may be sticky.
　甘味と酸味のバランスがよく、美味しさに優れ、スッキリ感にも優れたノンアルコール飲料を提供するためには、柑橘類の果汁を使用することなく柑橘類風味を再現することが好ましく、柑橘類については果汁ではなく果皮成分を使用することが考えられる。柑橘類の果皮成分は柑橘類のフレーバーとして市販されている。 In order to provide a non-alcoholic beverage with a good balance between sweetness and sourness, good taste, and a refreshing feeling, it is preferable to reproduce the citrus flavor without using citrus juice. It is conceivable to use a peel component instead. Citrus peel components are commercially available as citrus flavors.
　しかしながら、柑橘類のフレーバーを含有するノンアルコール飲料は風味の経時変化が早く、製造後短期間のうちに劣化臭が発生する問題がある。 However, a non-alcoholic beverage containing a citrus flavor has a problem that flavor changes with time, and a deterioration odor occurs within a short period after production.
　また、柑橘類のフレーバーを含有するノンアルコール飲料は味が薄くなり易い。柑橘類のフレーバーを含有するノンアルコール飲料の中でも、特に、果汁を使用しないもの、又は低カロリー化されたものは、厚み、ボディ感や味わいが不足し、苦味が目立ち易くなる。 Also, non-alcoholic beverages containing citrus flavors tend to have a light taste. Among non-alcoholic beverages containing citrus flavors, especially those that do not use fruit juice, or those that are reduced in calories, lack thickness, body feeling and taste, and bitterness tends to be noticeable.
　近年では、消費者の健康指向が高まり、カロリーをできるだけ低下させた飲料が要求されている。可能な限りカロリーを低減した飲料の一例として、カロリーゼロ飲料がある。「カロリーゼロ」との表示は、日本の健康増進法に基づく栄養表示基準の規定によれば、飲料に含まれるエネルギー量が、飲料１００ｍｌあたり５ｋｃａｌ未満のものに対して表示することができる。 In recent years, consumers have become more health-conscious, and beverages with as low calories as possible have been demanded. An example of a beverage with as few calories as possible is a zero calorie beverage. According to the provisions of the nutrition labeling standard based on the Japanese Health Promotion Law, the display of “zero calories” can be displayed for an energy amount contained in a beverage of less than 5 kcal per 100 ml of beverage.
　特許文献２には、炭酸飲料中にＤＥ６～３０の澱粉分解物を０．５～５質量％添加することで、刺激性、クリーミー性、コク味などの味質を改善した炭酸飲料が記載されている。 Patent Document 2 describes a carbonated beverage in which taste quality such as irritation, creaminess, and richness is improved by adding 0.5 to 5% by mass of a starch decomposition product of DE6 to 30 to the carbonated beverage. ing.
　非特許文献１には難消化性デキストリンは匂いをマスキングする効果を有すること、大豆タンパクの匂いを緩和する目的で使用されること、鉄臭、酢の刺激臭をマスキングする効果が認められていることが記載されている。 Non-Patent Document 1 recognizes that indigestible dextrin has the effect of masking the odor, is used for the purpose of alleviating the odor of soy protein, and has the effect of masking the odor of iron and vinegar. It is described.
　しかしながら、難消化性デキストリンが柑橘類のフレーバーの劣化臭をマスキングすることは知られていない。また、難消化性デキストリンには、原料であるジャガイモやトウモロコシに由来する香味がある。そのため、飲料の香味が柑橘系のものである場合は、難消化性デキストリンの香味は飲料本来の香味と調和せず、これを損なってしまう。つまり、難消化性デキストリンを含有する柑橘類風味ノンアルコール飲料には、雑味又は味のもたつきを感じさせ、飲用後のスッキリ感が劣るという問題がある。 However, it is not known that indigestible dextrin masks the odor of citrus flavors. Indigestible dextrins have a flavor derived from potato and corn as raw materials. Therefore, when the beverage has a citrus flavor, the flavor of the indigestible dextrin does not match the original flavor of the beverage and is impaired. That is, the citrus-flavored non-alcoholic beverage containing an indigestible dextrin has a problem that it feels a bitter taste or taste and is inferior in refreshing feeling after drinking.
特開２０１４－１６１２９３号公報JP 2014-161293 A 特開２００２－３３０７３５号公報JP 2002-330735 A
　本発明は、上記従来の問題を解決するものであり、その目的とするところは、難消化性デキストリンを含有するものでありながら雑味又は味のもたつきを感じさせず、飲用後のスッキリ感に優れた柑橘類風味ノンアルコール飲料を提供することにある。 The present invention solves the above-mentioned conventional problems, and its object is to provide a refreshing sensation after drinking without containing a miscible taste or lingering taste while containing an indigestible dextrin. It is to provide an excellent citrus flavored non-alcoholic beverage.
　本発明は、柑橘類のフレーバー、リンゴ酸、及び０．７～２．１ｗ／ｖ％の難消化性デキストリンを含有する柑橘類風味ノンアルコール飲料を提供する。 The present invention provides a citrus-flavored non-alcoholic beverage containing a citrus flavor, malic acid, and 0.7 to 2.1 w / v% indigestible dextrin.
　ある一形態においては、上記柑橘類風味ノンアルコール飲料は重曹を含有する。 In one embodiment, the citrus flavored non-alcoholic beverage contains baking soda.
　ある一形態においては、上記柑橘類風味ノンアルコール飲料は果汁を含有しない。 In one certain form, the said citrus flavor non-alcoholic drink does not contain fruit juice.
　ある一形態においては、前記柑橘類のフレーバーがレモンのフレーバー又はグレープフルーツのフレーバーである。 In one embodiment, the citrus flavor is a lemon flavor or a grapefruit flavor.
　ある一形態においては、上記柑橘類風味ノンアルコール飲料は２．８～３．９のｐＨを有する。 In one embodiment, the citrus-flavored non-alcoholic beverage has a pH of 2.8 to 3.9.
　ある一形態においては、上記柑橘類風味ノンアルコール飲料は０．１～０．７ｗ／ｖ％のクエン酸換算した酸度を有する。 In one embodiment, the citrus flavored non-alcoholic beverage has an acidity in terms of citric acid of 0.1 to 0.7 w / v%.
　ある一形態においては、上記柑橘類風味ノンアルコール飲料は高甘味度甘味料を含有する。 In one embodiment, the citrus-flavored non-alcoholic beverage contains a high-intensity sweetener.
　ある一形態においては、上記柑橘類風味ノンアルコール飲料はエネルギー量が５ｋｃａｌ／１００ｍｌ未満である。 In one embodiment, the citrus flavored non-alcoholic beverage has an energy amount of less than 5 kcal / 100 ml.
　また、本発明は、飲用水に、柑橘類のフレーバー、リンゴ酸、及び０．７～２．１ｗ／ｖ％の難消化性デキストリンを含有させる工程を包含する、難消化性デキストリンを含有する柑橘類風味ノンアルコール飲料の難消化デキストリン由来の雑味及び味のもたつきを低減させる方法を提供する。 The present invention also provides a citrus flavor containing an indigestible dextrin, which comprises the step of adding citrus flavor, malic acid, and 0.7 to 2.1 w / v% indigestible dextrin to drinking water. Provided is a method for reducing miscellaneous taste and taste-tackiness derived from indigestible dextrins of non-alcoholic beverages.
　本発明は、アルコール飲料らしいコク感と複雑味のあるバランスのよい味わいを呈し、難消化性デキストリンを含有するものでありながら雑味又は味のもたつきを感じさせず、スッキリ爽快な味わいを呈する柑橘類風味ノンアルコール飲料を提供する。 The present invention presents a well-balanced taste with a rich and complex taste that is characteristic of an alcoholic beverage, and does not cause a feeling of miscibility or taste lingering while containing an indigestible dextrin, and exhibits a refreshing refreshing taste Provide flavored non-alcoholic beverages.
　本発明の柑橘類風味ノンアルコール飲料は、柑橘類のフレーバー、酸味物質、及び難消化性デキストリンを含有する。 The citrus flavored non-alcoholic beverage of the present invention contains a citrus flavor, a sour substance, and an indigestible dextrin.
　柑橘類のフレーバーとは、柑橘類の香りを再現した食品添加物である。柑橘類のフレーバーは飲料の清涼感及びスッキリ感を増強させて、飲みやすくするために含有させる。また、一般に、フレーバーは、ノンアルコール飲料に含有させた場合でも、飲用後に苦味が後を曳いたり、香味がべたつく等の問題が生じ難い。柑橘類風味ノンアルコール飲料の飲用後の後味をすっきりさせる観点から、本発明で使用する柑橘類のフレーバーは、原料に柑橘類の果皮を使用して製造されたものであることが特に好ましい。 Citrus flavor is a food additive that reproduces the scent of citrus fruits. Citrus flavors are included to enhance the refreshing and refreshing sensation of the beverage and make it easier to drink. In general, even when the flavor is contained in a non-alcoholic beverage, problems such as a bitter taste after drinking and a sticky flavor hardly occur. From the viewpoint of refreshing the aftertaste after drinking of a citrus-flavored non-alcoholic beverage, it is particularly preferable that the citrus flavor used in the present invention is produced using citrus peel as a raw material.
　柑橘類の種類としては、爽やか、すっきりした香りのものであれば、特に限定されない。例えば、オレンジ、レモン、ライム、グレープフルーツ、シークァーサー、シトラス等が挙げられる。中でも好ましい柑橘類はレモン及びグレープフルーツである。 The type of citrus fruit is not particularly limited as long as it has a refreshing and clean scent. Examples include orange, lemon, lime, grapefruit, sea quasar, citrus and the like. Among them, preferred citrus fruits are lemon and grapefruit.
　柑橘類のフレーバーとしては、一種類のフレーバーが用いられてもよく、複数の種類のフレーバーが用いられてもよい。好ましくは、柑橘類のフレーバーは、レモンのフレーバー及びグレープフルーツのフレーバーである。 As the citrus flavor, one kind of flavor may be used, or a plurality of kinds of flavors may be used. Preferably, the citrus flavors are lemon flavors and grapefruit flavors.
　本発明の柑橘類風味ノンアルコール飲料は果汁を含有しないことが好ましい。その場合、ボディ感が後を曳かなくなり、香味にべたつき感がなく、また、果汁由来成分の劣化による苦味、渋味の増大が防止される。その結果、飲用後の清涼感、スッキリ感が増強される。 The citrus flavored non-alcoholic beverage of the present invention preferably contains no fruit juice. In that case, the body feeling does not linger later, the flavor does not feel sticky, and the bitterness and astringency due to deterioration of the fruit juice-derived components are prevented. As a result, the refreshing feeling after drinking and the refreshing feeling are enhanced.
　本発明の柑橘類風味ノンアルコール飲料に含まれる柑橘類のフレーバーの量は適宜設定できるが、一般に、０．０２～０．４ｗ／ｖ％である。柑橘類のフレーバーの含有量が０．０２ｗ／ｖ％未満であると柑橘類風味ノンアルコール飲料の清涼感又は飲みやすさが不十分になり、０．４ｗ／ｖ％を超えると柑橘類風味ノンアルコール飲料に発生する劣化臭が強くなり易い。柑橘類のフレーバーの含有量は、好ましくは０．０５～０．３５ｗ／ｖ％であり、より好ましくは０．１～０．３ｗ／ｖ％である。 The amount of citrus flavor contained in the citrus-flavored non-alcoholic beverage of the present invention can be appropriately set, but is generally 0.02 to 0.4 w / v%. When the content of citrus flavor is less than 0.02 w / v%, the refreshing feeling or ease of drinking of citrus flavored non-alcoholic beverages becomes insufficient, and when it exceeds 0.4 w / v%, citrus flavored non-alcoholic beverages The deteriorated odor that occurs is likely to be strong. The content of citrus flavor is preferably 0.05 to 0.35 w / v%, more preferably 0.1 to 0.3 w / v%.
　酸味物質とは、飲料に酸味を付与することができる物質をいう。一般に、酸味料は酸味物質、及び人体に無害な酸又はその塩である。ここでいう酸味料とは、厚生労働大臣が指定した「指定添加物」と長年使用されてきた天然添加物として品目が決められている「既存添加物」に「酸味料」と分類されている物質をいう。「指定添加物」及び「既存添加物」に含まれる物質は日本食品添加物協会のホームページに記載されている。 The sour substance refers to a substance that can impart sourness to a beverage. Generally, sour agents are sour substances and acids or salts thereof that are harmless to the human body. The acidulant here is categorized as "acidic agent" as "designated additive" designated by the Minister of Health, Labor and Welfare and "existing additive" whose items are determined as natural additives that have been used for many years. A substance. Substances contained in “designated additives” and “existing additives” are listed on the Japan Food Additives Association website.
　酸味料の具体例としては、アジピン酸、クエン酸、クエン酸三ナトリウム、グルコノデルタラクトン、グルコン酸、グルコン酸カリウム、グルコン酸ナトリウム、コハク酸、コハク酸一ナトリウム、コハク酸二ナトリウム、酢酸ナトリウム、ＤＬ－酒石酸、Ｌ－酒石酸、ＤＬ－酒石酸ナトリウム、Ｌ－酒石酸ナトリウム、二酸化炭素、乳酸、乳酸ナトリウム、氷酢酸、フマル酸、フマル酸一ナトリウム、ＤＬ－リンゴ酸、ＤＬ－リンゴ酸ナトリウム及びリン酸が挙げられる。これらは、カリウム塩やナトリウム塩といった塩の形態で用いることも可能であるし、緩衝液の形態で用いることも可能である。 Specific examples of acidulants include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate and phosphorus Examples include acids. These can be used in the form of a salt such as potassium salt or sodium salt, or in the form of a buffer.
　酸味物質としては、リンゴ酸を使用することが好ましい。そのことで、柑橘類風味ノンアルコール飲料は、難消化性デキストリン由来の雑味又は味のもたつきが低減し、スッキリとした後味になる。酸味物質としてリンゴ酸のみを使用してもよい。 It is preferable to use malic acid as the sour substance. As a result, the non-alcoholic beverage with a citrus flavor has a refreshing aftertaste with reduced miscellaneous taste or lingering taste derived from indigestible dextrin. Only malic acid may be used as the sour substance.
　本発明の柑橘類風味ノンアルコール飲料に含まれるリンゴ酸の量は甘味などとのバランスを考慮して設定できるが、一般に、クエン酸換算した酸度で０．１～０．７ｗ／ｖ％である。リンゴ酸の含有量がクエン酸換算した酸度で０．１ｗ／ｖ％未満であると、難消化性デキストリン添加による雑味、味のもたつきが目立ちやすくなる。リンゴ酸の含有量がクエン酸換算した酸度で０．７ｗ／ｖ％を超えると、酸味の後味が目立ちやすくなる。リンゴ酸の含有量は、クエン酸換算した酸度で、好ましくは０．１５～０．６ｗ／ｖ％であり、より好ましくは０．２～０．５ｗ／ｖ％である。 The amount of malic acid contained in the citrus-flavored non-alcoholic beverage of the present invention can be set in consideration of the balance with sweetness and the like, but is generally 0.1 to 0.7 w / v% in terms of citric acid. When the content of malic acid is less than 0.1 w / v% in terms of citric acid, miscellaneous taste due to the addition of indigestible dextrin and the lingering taste are easily noticeable. When the content of malic acid exceeds 0.7 w / v% in terms of citric acid, the sour aftertaste is easily noticeable. The content of malic acid is preferably 0.15 to 0.6 w / v%, more preferably 0.2 to 0.5 w / v% in terms of acidity in terms of citric acid.
　難消化性デキストリンはデンプン分解物であり、デンプンを酸焙焼して得られるデキストリンにアルファーアミラーゼなどの酵素を作用させて酵素分解を行った後、食物繊維成分を分取したものである。 Indigestible dextrin is a starch degradation product, which is obtained by subjecting a dextrin obtained by acid roasting of starch to enzymatic degradation such as alpha amylase and then separating the dietary fiber component.
　本発明の柑橘類風味ノンアルコール飲料に含まれる難消化性デキストリンの量は、一般に、０．７～２．１ｗ／ｖ％である。難消化性デキストリンの含有量が０．７ｗ／ｖ％未満であると、製造後短期間のうちに柑橘類風味ノンアルコール飲料における劣化臭が認識され易くなる。また、その場合、アルコール飲料らしいボディ感が不足し易い。難消化性デキストリンの含有量が２．１ｗ／ｖ％を超えると、難消化性デキストリン添加による雑味、味のもたつきが目立ち、柑橘類風味ノンアルコール飲料の風味が悪くなることがある。難消化性デキストリンの含有量は、好ましくは０．８～１．５ｗ／ｖ％であり、より好ましくは０．８５～１．４５ｗ／ｖ％である。 The amount of indigestible dextrin contained in the citrus flavored non-alcoholic beverage of the present invention is generally 0.7 to 2.1 w / v%. When the content of indigestible dextrin is less than 0.7 w / v%, a deteriorated odor in the citrus-flavored non-alcoholic beverage is easily recognized within a short period after production. In that case, the body feeling like an alcoholic beverage tends to be insufficient. When the content of indigestible dextrin exceeds 2.1 w / v%, the miscellaneous taste and the lingering taste due to the addition of the indigestible dextrin are conspicuous, and the flavor of the citrus flavored non-alcoholic beverage may be deteriorated. The content of indigestible dextrin is preferably 0.8 to 1.5 w / v%, more preferably 0.85 to 1.45 w / v%.
　本発明の柑橘類風味ノンアルコール飲料は、ｐＨ２．８～３．９を示す。柑橘類風味ノンアルコール飲料がこの範囲のｐＨを示すことで、適度な酸味と味のしまりが確保される。その結果、難消化性デキストリン添加によるべたつき、重い後味感が無くなり、すっきりした後味が感じられる。柑橘類風味ノンアルコール飲料のｐＨは、ｐＨ調整剤を適量添加することにより、調整することができる。柑橘類風味ノンアルコール飲料のｐＨは、好ましくは２．９～３．６であり、より好ましくは３．０～３．５である。 The citrus flavored non-alcoholic beverage of the present invention has a pH of 2.8 to 3.9. A citrus-flavored non-alcoholic beverage having a pH in this range ensures an appropriate sourness and taste. As a result, there is no stickiness due to the addition of indigestible dextrin, a heavy aftertaste, and a clean aftertaste is felt. The pH of the citrus flavored non-alcoholic beverage can be adjusted by adding an appropriate amount of a pH adjuster. The pH of the citrus flavored non-alcoholic beverage is preferably 2.9 to 3.6, more preferably 3.0 to 3.5.
　ｐＨ調整剤としては、重曹、即ち、炭酸水素ナトリウムを使用することが好ましい。そのことで、柑橘類風味ノンアルコール飲料は、難消化性デキストリン由来の雑味又は味のもたつきが改善され、スッキリとした後味になる。 As the pH adjuster, it is preferable to use sodium bicarbonate, that is, sodium bicarbonate. As a result, the non-alcoholic beverage with a citrus flavor has a refreshing aftertaste with improved miscellaneous taste or taste-tackiness derived from indigestible dextrin.
　本発明の柑橘類風味ノンアルコール飲料に含まれる重曹の量は、柑橘類風味ノンアルコール飲料のｐＨを考慮して適宜設定できるが、一般に、０．０１～０．１５ｗ／ｖ％である。重曹の含有量が０．０１ｗ／ｖ％未満であると、ｐＨ調整剤としての効果が少なくなる。重曹の含有量が０．１５ｗ／ｖ％を超えると、香味への影響が懸念される。重曹の含有量は、好ましくは０．０２～０．１ｗ／ｖ％であり、より好ましくは０．０３～０．０８ｗ／ｖ％である。 The amount of baking soda contained in the citrus-flavored non-alcoholic beverage of the present invention can be appropriately set in consideration of the pH of the citrus-flavored non-alcoholic beverage, but is generally 0.01 to 0.15 w / v%. When the sodium bicarbonate content is less than 0.01 w / v%, the effect as a pH adjuster is reduced. When the content of baking soda exceeds 0.15 w / v%, there is a concern about the influence on the flavor. The content of sodium bicarbonate is preferably 0.02 to 0.1 w / v%, more preferably 0.03 to 0.08 w / v%.
　本発明の柑橘類風味ノンアルコール飲料は甘味物質を適度に含有することが好ましい。甘味物質とは、飲料に甘味を付与することができる物質をいう。例えば、高甘味度甘味料、糖類及び糖アルコールは甘味物質に該当する。ここでいう高甘味度甘味料とは、上記「指定添加物」及び「既存添加物」に「甘味料」と分類されている物質をいう。 The citrus-flavored non-alcoholic beverage of the present invention preferably contains a sweet substance moderately. A sweet substance refers to a substance that can impart sweetness to a beverage. For example, high-intensity sweeteners, sugars and sugar alcohols correspond to sweet substances. The high-intensity sweetener here refers to a substance classified as a “sweetener” in the above-mentioned “designated additive” and “existing additive”.
　高甘味度甘味料の具体例としては、アスパルテーム、アセスルファムカリウム、キシリトール、グリチルリチン酸二ナトリウム、サッカリン、サッカリンカルシウム、サッカリンナトリウム、スクラロース、ネオテーム、アラビノース、カンゾウ抽出物、キシロース、ステビア、タウマチン、ラカンカ抽出物、ラムノース及びリボースが挙げられる。 Specific examples of high-intensity sweeteners include aspartame, acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, calcium saccharin, saccharin sodium, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, lacanca extract, Rhamnose and ribose are mentioned.
　糖類の具体例としては、異性化糖、ブドウ糖、果糖、砂糖、麦芽糖及び乳糖が挙げられる。 Specific examples of saccharides include isomerized sugar, glucose, fructose, sugar, maltose and lactose.
　糖アルコールの具体例としては、還元麦芽糖水飴、エリスリトール、キシリトール及びマルチトールが挙げられる。 Specific examples of sugar alcohols include reduced maltose starch syrup, erythritol, xylitol, and maltitol.
　甘味物質としては、一種類の物質が用いられてもよく、複数の種類の物質が用いられてもよい。好ましくは、甘味物質は高甘味度甘味料であり、中でも好ましい高甘味度甘味料はアセスルファムカリウム又はスクラロース、又はこれらの組み合わせである。 As the sweet substance, one kind of substance may be used, or a plurality of kinds of substances may be used. Preferably, the sweetening material is a high intensity sweetener, among which the preferred high intensity sweetener is acesulfame potassium or sucralose, or a combination thereof.
　甘味物質として高甘味度甘味料を使用する場合、本発明の柑橘類風味ノンアルコール飲料に含まれる高甘味度甘味料の量は高甘味度甘味料の種類を考慮して適宜設定できるが、一般に、０．００３～０．０４ｗ／ｖ％である。高甘味度甘味料の含有量が０．００３ｗ／ｖ％未満であると、酸味が目立ち、香味のバランスが悪くなる。高甘味度甘味料の含有量が０．０４ｗ／ｖ％を超えると、甘味の後味が目立ち、スッキリ感が低下する。高甘味度甘味料の含有量は、好ましくは０．００５～０．０３ｗ／ｖ％であり、より好ましくは０．０１～０．０２ｗ／ｖ％である。 When a high-intensity sweetener is used as the sweet substance, the amount of the high-intensity sweetener contained in the citrus-flavored non-alcoholic beverage of the present invention can be appropriately set in consideration of the type of the high-intensity sweetener, 0.003 to 0.04 w / v%. When the content of the high-intensity sweetener is less than 0.003 w / v%, the sourness is noticeable and the balance of the flavor is deteriorated. When the content of the high-intensity sweetener exceeds 0.04 w / v%, the aftertaste of sweetness is conspicuous and the refreshing feeling is lowered. The content of the high-intensity sweetener is preferably 0.005 to 0.03 w / v%, more preferably 0.01 to 0.02 w / v%.
　本発明の柑橘類風味ノンアルコール飲料は砂糖に換算すると８．０ｇ／１００ｍｌ以下に相当する甘味度を有する。砂糖を１．００とした甘味度（以下、単に「甘味度」ということがある。）とは、砂糖の甘さを１．００とした場合の、甘味の強さを官能検査により評価したものである。砂糖を１．００とした甘味度は甘味料の甘味度及び甘味料の使用量から算出する。甘味料の甘味度はアセスルファムカリウムであれば約２００、スクラロースであれば約６００である。本値は精糖工業会発行「甘味料の総覧」(１９９０年５月発行)及び株式会社光琳発行「高甘味度甘味料スクラロースのすべて」（２００３年５月発行）に記載されている値を採用する。本発明の柑橘類風味ノンアルコール飲料は、砂糖に換算すると、好ましくは２．０ｇ／１００ｍｌ～６．０ｇ／１００ｍｌ、より好ましくは３．０ｇ／１００ｍｌ～５．０ｇ／１００ｍｌに相当する甘味度を有する。 The citrus-flavored non-alcoholic beverage of the present invention has a sweetness equivalent to 8.0 g / 100 ml or less in terms of sugar. The sweetness level when sugar is 1.00 (hereinafter, sometimes simply referred to as “sweetness level”) is an evaluation of the intensity of sweetness by sensory test when the sweetness of sugar is 1.00. It is. The sweetness with sugar as 1.00 is calculated from the sweetness of the sweetener and the amount of sweetener used. The sweetness of the sweetener is about 200 for acesulfame potassium and about 600 for sucralose. This value is based on the values listed in “Sweetizers Overview” (issued in May 1990) published by the Refined Sugar Industry Association and “All of Highly Sweet Sweeteners Sucralose” (issued in May 2003) To do. The citrus-flavored non-alcoholic beverage of the present invention preferably has a sweetness equivalent to 2.0 g / 100 ml to 6.0 g / 100 ml, more preferably 3.0 g / 100 ml to 5.0 g / 100 ml in terms of sugar. .
　本発明の柑橘類風味ノンアルコール飲料はクエン酸換算した酸度が０．１～０．７ｗ／ｖ％である。クエン酸換算した酸度は、国税庁所定分析法にて定められた酸度の測定方法に基づいて算出する。クエン酸換算した酸度は、好ましくは、０．１５～０．６ｗ／ｖ％である。 The citrus flavored non-alcoholic beverage of the present invention has a citric acid equivalent acidity of 0.1 to 0.7 w / v%. The acidity in terms of citric acid is calculated based on the acidity measurement method determined by the National Tax Agency's prescribed analysis method. The acidity in terms of citric acid is preferably 0.15 to 0.6 w / v%.
　砂糖換算した甘味度及びクエン酸換算した酸度を上記範囲に調節することにより、甘味と酸味のバランスがよくなり、柑橘類風味ノンアルコール飲料の美味しさが向上する。 By adjusting the sweetness in terms of sugar and the acidity in terms of citric acid to the above ranges, the balance between sweetness and sourness is improved, and the taste of citrus flavored non-alcoholic beverages is improved.
　本発明の柑橘類風味ノンアルコール飲料は、好ましくは、エネルギー量が５ｋｃａｌ／１００ｍｌ未満である。５ｋｃａｌ／１００ｍｌ未満のエネルギー量は、上記の高甘味度甘味料を使用する事で達成しやすく、香味における「バランスの良さ」も維持される。更に好ましくは、糖質の含有量は０．５ｇ／１００ｍｌ未満である。糖質とは、食物繊維ではない炭水化物をいう。糖質を低減することで、肥満、糖尿病等の糖質の摂取に起因した健康に対する悪影響が生じ難くなる。また、糖質を低減することで、柑橘類風味ノンアルコール飲料の清涼感やスッキリ感が実現できる。 The citrus-flavored non-alcoholic beverage of the present invention preferably has an energy amount of less than 5 kcal / 100 ml. An energy amount of less than 5 kcal / 100 ml is easily achieved by using the above-mentioned high-intensity sweetener, and the “good balance” in flavor is maintained. More preferably, the carbohydrate content is less than 0.5 g / 100 ml. Sugar refers to carbohydrates that are not dietary fiber. By reducing carbohydrates, adverse health effects caused by carbohydrate intake such as obesity and diabetes are less likely to occur. Moreover, the refreshing feeling and refreshing feeling of a citrus flavor non-alcoholic drink can be implement | achieved by reducing sugar.
　本発明の柑橘類風味ノンアルコール飲料では、更に必要に応じて、色素、香料、ビタミン類、アミノ酸、水溶性食物繊維、安定化剤、乳化剤等、柑橘類風味ノンアルコール飲料の分野で通常用いられている原料や食品添加物を用いてもよい。色素の具体例としては、カラメル、アントシアニン色素、フラボノイド色素、カロテノイド色素、キノン色素、ポリフィリン、ジケトン色素、ベタシアニン色素、アザフィロン色素、クチナシ色素等が挙げられる。 In the citrus-flavored non-alcoholic beverages of the present invention, if necessary, pigments, fragrances, vitamins, amino acids, water-soluble dietary fibers, stabilizers, emulsifiers, etc. are usually used in the field of citrus-flavored non-alcoholic beverages. Raw materials and food additives may be used. Specific examples of the dye include caramel, anthocyanin dye, flavonoid dye, carotenoid dye, quinone dye, porphyrin, diketone dye, betacyanine dye, azaphyrone dye, gardenia dye and the like.
　本発明の柑橘類風味ノンアルコール飲料の製造方法は、一例として次に説明するとおり、柑橘類風味ノンアルコール飲料を製造する際に通常行われる工程を包含する。飲用水、柑橘類のフレーバー、酸味物質、ｐＨ調整剤、難消化性デキストリン、甘味物質、食品添加物を所定量、均一に混合する。次いで、得られた混合液を冷却し、必要に応じてカーボネーションを行う。その後、容器に充填・密封することにより目的とする柑橘類風味ノンアルコール飲料を製造することができる。容器に充填する前に膜ろ過フィルターを用いてろ過してもよい。また、濃厚な状態で中間液を作成した後に、炭酸水を添加して柑橘類風味ノンアルコール飲料を調製してもよい。 The method for producing a citrus-flavored non-alcoholic beverage of the present invention includes a step that is usually performed when producing a citrus-flavored non-alcoholic beverage as described below as an example. Drink water, citrus flavors, sour substances, pH adjusters, indigestible dextrins, sweeteners, and food additives in a predetermined amount. Next, the obtained liquid mixture is cooled, and carbonation is performed as necessary. Then, the target citrus flavor non-alcoholic drink can be manufactured by filling and sealing a container. You may filter using a membrane filtration filter before filling a container. Moreover, after creating an intermediate solution in a rich state, carbonated water may be added to prepare a citrus-flavored non-alcoholic beverage.
　以下の実施例により本発明を更に具体的に説明するが、本発明はこれらに限定されない。 The present invention will be described more specifically with reference to the following examples, but the present invention is not limited thereto.
　実施例１
　レモンテイストノンアルコール飲料の製造
　レモンのフレーバーとしてアイ・エフ・エフ日本株式会社製のレモン香料を準備した。 Example 1
Production of Lemon-Taste Non-Alcoholic Beverage Lemon flavor made by IF Japan Limited was prepared as a flavor of lemon.
　難消化性デキストリンとして松谷化学工業株式会社製「ファイバーソル２」（商品名）を準備した。リンゴ酸として龍山化学株式会社製「DL-リンゴ酸」（商品名）を準備した。重曹として旭硝子株式会社製「重炭酸ナトリウム」（商品名）を準備した。クエン酸として扶桑化学工業株式会社製「クエン酸フソウ（無水）」（商品名）を準備した。クエン酸ナトリウムとして扶桑化学工業株式会社製「精製クエン酸ナトリウム」（商品名）を準備した。 “Fibersol 2” (trade name) manufactured by Matsutani Chemical Co., Ltd. was prepared as an indigestible dextrin. “DL-malic acid” (trade name) manufactured by Yongsan Chemical Co., Ltd. was prepared as malic acid. “Sodium bicarbonate” (trade name) manufactured by Asahi Glass Co., Ltd. was prepared as a baking soda. “Citric acid fuso (anhydrous)” (trade name) manufactured by Fuso Chemical Industry Co., Ltd. was prepared as citric acid. “Purified sodium citrate” (trade name) manufactured by Fuso Chemical Industry Co., Ltd. was prepared as sodium citrate.
　表１に掲げる原料について数値で示した配合量及び炭酸を水に溶解し、完成量１リットル、ガス圧２．３ＶＯＬのレモンテイストノンアルコール飲料を製造した。 Table 1 The raw materials listed in Table 1 were mixed with numerical values and carbonic acid in water to produce a lemon-taste non-alcoholic beverage with a finished volume of 1 liter and a gas pressure of 2.3 VOL.
［表１］
Figure JPOXMLDOC01-appb-I000001
※：難消化性デキストリン純度９０％ [Table 1]
Figure JPOXMLDOC01-appb-I000001
*: Indigestible dextrin purity 90%
　製造した飲料のｐＨを測定した。次いで、この飲料を官能試験に供した。 The pH of the manufactured beverage was measured. The beverage was then subjected to a sensory test.
　比較例１
　リンゴ酸の代わりにクエン酸（無水）２．３ｇを、及び重曹の代わりにクエン酸ナトリウム０．６ｇを使用すること以外は実施例１と同様にしてレモンテイストノンアルコール飲料を製造した。製造した飲料のｐＨを測定した。次いで、この飲料を官能試験に供した。 Comparative Example 1
A lemon taste non-alcoholic beverage was produced in the same manner as in Example 1 except that 2.3 g of citric acid (anhydrous) was used instead of malic acid, and 0.6 g of sodium citrate was used instead of sodium bicarbonate. The pH of the manufactured beverage was measured. The beverage was then subjected to a sensory test.
　実施例２
　レモンテイストノンアルコール飲料の製造
　表２に掲げる原料について数値で示した配合量及び炭酸を水に溶解し、完成量１リットル、ガス圧２．３ＶＯＬのレモンテイストノンアルコール飲料を製造した。 Example 2
Manufacture of Lemon Taste Non-alcoholic Beverage The blending amount and carbonic acid indicated by numerical values for the raw materials listed in Table 2 were dissolved in water to produce a lemon taste non-alcoholic beverage having a finished amount of 1 liter and a gas pressure of 2.3 VOL.
［表２］
Figure JPOXMLDOC01-appb-I000002

※：難消化性デキストリン純度９０％ [Table 2]
Figure JPOXMLDOC01-appb-I000002

*: Indigestible dextrin purity 90%
　製造した飲料のｐＨを測定した。次いで、この飲料を官能試験に供した。 The pH of the manufactured beverage was measured. The beverage was then subjected to a sensory test.
　比較例２
　リンゴ酸の代わりにクエン酸（無水）２．３ｇを、及び重曹の代わりにクエン酸ナトリウム０．６ｇを使用すること以外は実施例２と同様にしてレモンテイストノンアルコール飲料を製造した。製造した飲料のｐＨを測定した。次いで、この飲料を官能試験に供した。 Comparative Example 2
A lemon taste non-alcoholic beverage was produced in the same manner as in Example 2 except that 2.3 g of citric acid (anhydrous) was used instead of malic acid, and 0.6 g of sodium citrate was used instead of sodium bicarbonate. The pH of the manufactured beverage was measured. The beverage was then subjected to a sensory test.
　実施例３
　レモンテイストノンアルコール飲料の製造
　表３に掲げる原料について数値で示した配合量及び炭酸を水に溶解し、完成量１リットル、ガス圧２．３ＶＯＬのレモンテイストノンアルコール飲料を製造した。 Example 3
Production of Lemon-Taste Non-Alcoholic Beverage The compounding amount and carbonic acid indicated by the numerical values for the raw materials listed in Table 3 were dissolved in water to produce a lemon-tasting non-alcoholic beverage having a finished amount of 1 liter and a gas pressure of 2.3 VOL.
［表３］
Figure JPOXMLDOC01-appb-I000003
※：難消化性デキストリン純度９０％ [Table 3]
Figure JPOXMLDOC01-appb-I000003
*: Indigestible dextrin purity 90%
　製造した飲料のｐＨを測定した。次いで、この飲料を官能試験に供した。 The pH of the manufactured beverage was measured. The beverage was then subjected to a sensory test.
　比較例３
　リンゴ酸の代わりにクエン酸（無水）２．３ｇを、及び重曹の代わりにクエン酸ナトリウム０．６ｇを使用すること以外は実施例３と同様にしてレモンテイストノンアルコール飲料を製造した。製造した飲料のｐＨを測定した。次いで、この飲料を官能試験に供した。 Comparative Example 3
A lemon taste non-alcoholic beverage was produced in the same manner as in Example 3 except that 2.3 g of citric acid (anhydrous) was used instead of malic acid, and 0.6 g of sodium citrate was used instead of sodium bicarbonate. The pH of the manufactured beverage was measured. The beverage was then subjected to a sensory test.
　官能試験
　実施例１～３、比較例１～３で得られた飲料の官能試験は次のようにして行った。 Sensory test The sensory test of the beverages obtained in Examples 1 to 3 and Comparative Examples 1 to 3 was performed as follows.
　スピリッツ・リキュール類専門パネル８人が上記飲料を試飲し、難消化性デキストリン由来の雑味、後味のスッキリさについて、次の基準に従って評価を行った。評点の平均値を表４に示す。 Eight special panels of spirits and liqueurs sampled the above beverages and evaluated the refreshing taste and the aftertaste derived from indigestible dextrin according to the following criteria. The average score is shown in Table 4.
Figure JPOXMLDOC01-appb-I000004
　尚、雑味については、点数が高いほど悪い結果を意味し、後味のスッキリさについては点数が高いほど良い結果を意味する。
Figure JPOXMLDOC01-appb-I000004
For miscellaneous taste, a higher score means a worse result, and for a refreshing aftertaste, a higher score means a better result.
［表４］
Figure JPOXMLDOC01-appb-I000005
※：実施例１～３については無水クエン酸換算した値(g/100ml) [Table 4]
Figure JPOXMLDOC01-appb-I000005
*: Values for Examples 1 to 3 converted to anhydrous citric acid (g / 100ml)

Claims (9)

  1. 　柑橘類のフレーバー、リンゴ酸、及び０．７～２．１ｗ／ｖ％の難消化性デキストリンを含有する柑橘類風味ノンアルコール飲料。 Citrus flavored non-alcoholic beverage containing citrus flavor, malic acid, and 0.7-2.1 w / v% indigestible dextrin.
  2. 　重曹を含有する請求項１に記載の柑橘類風味ノンアルコール飲料。 The citrus-flavored non-alcoholic beverage according to claim 1 containing baking soda.
  3. 　果汁を含有しない請求項１又は２に記載の柑橘類風味ノンアルコール飲料。 The citrus-flavored non-alcoholic beverage according to claim 1 or 2, which does not contain fruit juice.
  4. 　前記柑橘類のフレーバーがレモンのフレーバー又はグレープフルーツのフレーバーである請求項１～３のいずれか一項に記載の柑橘類風味ノンアルコール飲料。 The citrus-flavored non-alcoholic beverage according to any one of claims 1 to 3, wherein the citrus flavor is a lemon flavor or a grapefruit flavor.
  5. 　２．８～３．９のｐＨを有する請求項１～４のいずれか一項に記載の柑橘類風味ノンアルコール飲料。 The citrus-flavored non-alcoholic beverage according to any one of claims 1 to 4, which has a pH of 2.8 to 3.9.
  6. 　０．１～０．７ｗ／ｖ％のクエン酸換算した酸度を有する請求項１～５のいずれか一項に記載の柑橘類風味ノンアルコール飲料。 The citrus-flavored non-alcoholic beverage according to any one of claims 1 to 5, having an acidity in terms of citric acid of 0.1 to 0.7 w / v%.
  7. 　高甘味度甘味料を含有する請求項１～６のいずれか一項に記載の柑橘類風味ノンアルコール飲料。 The citrus-flavored non-alcoholic beverage according to any one of claims 1 to 6, comprising a high-intensity sweetener.
  8. 　エネルギー量が５ｋｃａｌ／１００ｍｌ未満である請求項１～７のいずれか一項に記載の柑橘類風味ノンアルコール飲料。 The citrus-flavored non-alcoholic beverage according to any one of claims 1 to 7, wherein the energy amount is less than 5 kcal / 100 ml.
  9. 　飲用水に、柑橘類のフレーバー、リンゴ酸、及び０．７～２．１ｗ／ｖ％の難消化性デキストリンを含有させる工程を包含する、難消化性デキストリンを含有する柑橘類風味ノンアルコール飲料の難消化デキストリン由来の雑味及び味のもたつきを低減させる方法。 Indigestion of citrus-flavored non-alcoholic beverages containing indigestible dextrins, including the step of incorporating citrus flavors, malic acid, and 0.7-2.1 w / v% indigestible dextrins in drinking water A method for reducing dextrin-derived miscellaneous taste and lingering taste.
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