WO2016125361A1 - Boisson non alcoolisée aromatisée aux agrumes - Google Patents

Boisson non alcoolisée aromatisée aux agrumes 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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WO
WIPO (PCT)
Prior art keywords
citrus
alcoholic beverage
flavor
flavored non
taste
Prior art date
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PCT/JP2015/081685
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English (en)
Japanese (ja)
Inventor
美穂 鈴木
由佳 小林
Original Assignee
アサヒビール株式会社
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Filing date
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Publication of WO2016125361A1 publication Critical patent/WO2016125361A1/fr

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Classifications

    • 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

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'objectif de la présente invention est de mettre au point une boisson non alcoolisée aromatisée aux agrumes qui est moins susceptible de générer une odeur de détérioration dans le temps après la production, et dans laquelle un goût impur et un goût de boue résultant de la dextrine non digestible sont atténués. A cette fin, la boisson non alcoolisée aromatisée aux agrumes selon cette invention contient un arôme d'agrumes, un acide malique et 0,7 à 2,1 % p/v de dextrine non digestible.
PCT/JP2015/081685 2015-02-02 2015-11-11 Boisson non alcoolisée aromatisée aux agrumes WO2016125361A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2015-018698 2015-02-02
JP2015018698A JP6841584B2 (ja) 2015-02-02 2015-02-02 柑橘類風味ノンアルコール飲料

Publications (1)

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WO2016125361A1 true WO2016125361A1 (fr) 2016-08-11

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TW (1) TW201628511A (fr)
WO (1) WO2016125361A1 (fr)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6959038B2 (ja) * 2017-06-02 2021-11-02 アサヒビール株式会社 容器入り非アルコール飲料及びその製造方法
JP7305297B2 (ja) * 2017-10-31 2023-07-10 サッポロビール株式会社 アルコール飲料、及びアルコール飲料の香味を改善する方法
JP7305296B2 (ja) * 2017-10-31 2023-07-10 サッポロビール株式会社 飲料及び飲料の香味を改善する方法
JP7154926B2 (ja) * 2018-10-03 2022-10-18 サントリーホールディングス株式会社 リンゴ酸を含有するノンアルコール飲料

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011030483A (ja) * 2009-07-31 2011-02-17 Dainippon Sumitomo Pharma Co Ltd 甘味料組成物
JP5657823B1 (ja) * 2014-04-10 2015-01-21 アサヒ飲料株式会社 飲料及び飲料の後味を改善する方法
JP2015198582A (ja) * 2014-04-04 2015-11-12 花王株式会社 容器詰飲料

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011030483A (ja) * 2009-07-31 2011-02-17 Dainippon Sumitomo Pharma Co Ltd 甘味料組成物
JP2015198582A (ja) * 2014-04-04 2015-11-12 花王株式会社 容器詰飲料
JP5657823B1 (ja) * 2014-04-10 2015-01-21 アサヒ飲料株式会社 飲料及び飲料の後味を改善する方法

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