WO2017122584A1 - Water-based carbonated beverage - Google Patents

Water-based carbonated beverage Download PDF

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Publication number
WO2017122584A1
WO2017122584A1 PCT/JP2017/000236 JP2017000236W WO2017122584A1 WO 2017122584 A1 WO2017122584 A1 WO 2017122584A1 JP 2017000236 W JP2017000236 W JP 2017000236W WO 2017122584 A1 WO2017122584 A1 WO 2017122584A1
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WIPO (PCT)
Prior art keywords
pectin
carbonated beverage
aqueous
acid
dissolved
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PCT/JP2017/000236
Other languages
French (fr)
Japanese (ja)
Inventor
隆史 堂本
麻里江 山地
健太 藤原
茜 鈴木
Original Assignee
大正製薬株式会社
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Priority to JP2017561597A priority Critical patent/JP6880539B2/en
Publication of WO2017122584A1 publication Critical patent/WO2017122584A1/en

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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
    • A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
    • A61K31/732—Pectin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
    • A61K47/12—Carboxylic acids; Salts or anhydrides thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/26—Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharides; Derivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/08—Solutions

Definitions

  • the present invention relates to an aqueous carbonated beverage and can be used in the fields of pharmaceuticals, quasi drugs and foods.
  • Pectin is blended and used in a wide range of foods because of its usefulness, such as an effect of lowering cholesterol levels, an effect of suppressing an increase in blood sugar levels, an effect of eliminating constipation / diarrhea, and an effect of imparting a feeling of fullness.
  • an effect of lowering cholesterol levels such as an effect of lowering cholesterol levels, an effect of suppressing an increase in blood sugar levels, an effect of eliminating constipation / diarrhea, and an effect of imparting a feeling of fullness.
  • foods formulated with the expectation of the effects of pectin are expected to have a good feeling of taking in a form that is naturally easy to take on a daily basis in order to improve continuity.
  • a carbonated drink as described in Patent Document 1 can be cited.
  • pectin is dissolved without gelling before drinking, but after drinking, it reacts with stomach acid in the stomach and gels and stays floating in the stomach. It is a carbonated beverage having the property of having a good stomach.
  • the present inventors have a feeling of carbonation (intensity of carbonic acid stimulation), volume (Strength of taste), sharpness of taste (exhilaration of taste, etc.) may not be strong enough, and stickiness (after-taste remaining on the tongue) may not be weak enough. It was found that (carbonic feeling, volume and sharpness of taste, weakness of stickiness) are required.
  • An object of the present invention is to provide an aqueous carbonated beverage having an excellent feeling of taking in an aqueous carbonated beverage in which LM pectin is dissolved without gelation.
  • the present inventors can further improve the feeling of dosing by blending LM pectin into an aqueous carbonated beverage by setting the pH to less than 3.5. I found out. On the other hand, the present inventors have found that a problem that the unpleasant odor and unpleasant taste derived from LM pectin are slightly increased by setting the pH of the beverage to less than 3.5 has been further improved. It has also been found that the blending can sufficiently suppress the unpleasant odor and unpleasant taste.
  • the present inventors when the pH of the carbonated beverage is less than 3.5, the present inventors further added a sweetener and a citral fragrance component to have a mild taste (taste) and a sense of unity (acidity and It has also been found that there is a new problem that the sense of unity with sweetness is slightly reduced.
  • the above-described composition containing LM pectin and having a pH of less than 3.5 improves the flavor. It has been found that the above problems (mellowness, reduced feeling of unity) can be improved at the same time.
  • the embodiments of the present invention obtained from such findings are as follows.
  • a sweetener is at least one selected from the group consisting of sucralose, acesulfame potassium, fructose-glucose liquid sugar, and erythritol.
  • an aqueous carbonated beverage containing LM pectin and having an excellent feeling of taking it is possible to provide an aqueous carbonated beverage containing LM pectin and having an excellent feeling of taking.
  • “Pectin” is a water-soluble polysaccharide composed mainly of ⁇ -1,4-linked polygalacturonic acid, and is extracted from apples and citrus fruits.
  • the pectin of the present invention may be derived from apples or citrus fruits.
  • the pectin according to the present invention is required to be “LM pectin” in which the proportion of galacturonic acid that is a constituent sugar and present as free acid or methyl ester is methyl ester is less than 50%.
  • “HM pectin” having a methyl ester ratio of 50% or more is mainly used for jelly and jam.
  • the content (formulation) of LM pectin is preferably 0.025 w / v% or more in the carbonated beverage.
  • the present inventors have found that the unpleasant odor and unpleasant taste derived from LM pectin become slightly stronger by setting the pH of the carbonated beverage to less than 3.5, but by further containing the following sour agent, Even if the content of LM pectin increases, such unpleasant odor and unpleasant taste can be sufficiently suppressed.
  • the pH of the carbonated beverage is less than 3.5
  • the present inventors have found that when the following sweetener is further contained, the mellowness of the taste and the sense of unity are slightly reduced.
  • LM pectin By containing LM pectin, it is possible to sufficiently suppress such a decrease in flavor. Therefore, as a content of LM pectin, it is possible to have a better feeling of taking and from the viewpoint that it is highly meaningful to suppress unpleasant odor and unpleasant taste and / or to suppress a decrease in flavor. Is more preferably 0.03 to 5 w / v%, further preferably 0.1 to 5 w / v%, particularly preferably 0.3 to 5 w / v%, and particularly preferably 0.5 to 1 w / v%. In the present invention, “w / v%” indicates the ratio of mass (g) to 100 ml of the total volume.
  • the “pH” of the aqueous carbonated beverage of the present invention needs to be less than 3.5 (more specifically, 3.49 or less), and the carbonated feeling, volume and taste are even stronger, and the stickiness is further increased. From the viewpoint of tending to be weak, it is more preferably 2.0 or more and less than 3.5.
  • the lower limit of the pH is more preferably 2.0 or more, 2.5 or more, 2.7 or more, or 3.2 or more from the viewpoint that LM pectin tends to dissolve without being gelled.
  • pH adjustment of carbonated drinks can be adjusted by using the pH adjuster (for example, hydrochloric acid, sodium hydroxide, etc.) used normally, and the following acidulant.
  • “Sweetizers” are additives used to sweeten foods.
  • the sweetener of the present invention is not particularly limited. Specifically, for example, glucose, fructose, maltose, sucrose, oligosaccharide, sugar, starch syrup, fructose glucose liquid sugar, trehalose, maltitol, palatinose. Xylitol, sorbitol, erythritol, aspartame, acesulfame potassium, sucralose, stevia, saccharin, neotame, advantame, etc., and one of these may be used alone or a mixture of two or more.
  • the sweetener is preferably at least one selected from the group consisting of sucralose, acesulfame potassium, fructose glucose liquid sugar and erythritol.
  • the amount of sweetener contained (blended) is preferably 0 to 50, more preferably 3 to 48, as the degree of sweetness in the carbonated beverage.
  • the sweetness level is determined from the ratio of the concentration at which sucrose is used as a standard substance, sucrose having an arbitrary concentration is compared with a sweetener, and the sweetness intensity is equivalent to that of sucrose.
  • “Acidant” means an additive used to sour food in the present invention.
  • the carbonated beverage can be soured, and the LM pectin-derived unpleasant odor and unpleasant taste that tends to be strong at pH less than 3.5 can be sufficiently suppressed.
  • the acidulant include organic acids such as citric acid, malic acid, tartaric acid, succinic acid, lactic acid, acetic acid, maleic acid, gluconic acid, aspartic acid, adipic acid, glutamic acid, and fumaric acid; Examples thereof include phosphoric acid, and one of these may be used alone or a mixture of two or more.
  • the acidulant is at least one selected from the group consisting of citric acid, phosphoric acid, malic acid and tartaric acid from the viewpoint that the unpleasant odor and unpleasant taste derived from LM pectin tend to be further suppressed. It is preferable that it is citric acid and / or phosphoric acid.
  • the content (formulation) of the sour agent is preferably 0.05 to 3.0 w / v% in the carbonated beverage, from the viewpoint of sufficiently suppressing the unpleasant odor and unpleasant taste derived from LM pectin. Is required to be 0.3 w / v% or more, and more preferably 0.3 to 3.0 w / v%. If the content (formulation) of the sour agent exceeds the above upper limit, the LM pectin may be gelled during production or storage.
  • the content of the sour agent from the viewpoint of being able to further suppress the unpleasant odor and unpleasant taste derived from LM pectin, the content of LM pectin in the carbonated beverage is 1 part by mass, The amount is preferably 0.01 to 100 parts by mass, and more preferably 0.6 to 30 parts by mass.
  • Citral is a characteristic aroma component with a strong lemon scent contained in lemons and oranges, and is a kind of monoterpene aldehyde.
  • the content (formulation) of citral is not particularly limited, but in carbonated beverages, for example, 0.0000001 to 1 w / v%, preferably 0.00001 to 0.5 w / v%, particularly Preferably, it is 0.001 to 0.1 w / v%.
  • aqueous carbonated beverage means a product obtained by injecting carbon dioxide into water suitable for drinking and adding food, food additives, and the like thereto.
  • the gas volume is preferably 0.5 to 4.0.
  • the gas volume is a volume ratio of carbon dioxide dissolved in the solvent 1 to the liquid 1 in a standard state (1 atm, 15.6 ° C.).
  • gelation means that in the process of cooling a certain polymer solution or the process of polymerizing a polyfunctional monomer, molecules are cross-linked to form a network-like structure. It means losing the fluidity of the liquid.
  • the presence or absence of gelation can be confirmed by whether or not the solution (aqueous carbonated beverage) can be naturally dropped through a mesh and separated into a liquid and a gel in a standard state (1 atm, 15.6 ° C.). The fineness of the mesh can be appropriately selected depending on the size of the gel.
  • Dissolved means that in the present invention, it is dispersed in a solvent (liquid) to form a homogeneous system. The presence or absence of dissolution is evaluated by the presence or absence of a concentration gradient of the solution (aqueous carbonated beverage).
  • the aqueous carbonated beverage of the present invention can be produced by a conventionally known method. For example, each ingredient is added, mixed and dissolved in water to prepare a beverage stock solution. After adjusting the pH and heat sterilizing as necessary, cooling, then filling the container with carbon dioxide gas (carbonation) or adding carbonated water so that the gas pressure is within the specified range And it can manufacture by the process of disinfecting.
  • carbon dioxide gas carbonation
  • vitamins, minerals, amino acids and salts thereof, herbal medicines, herbal extracts, caffeine, royal jelly, dextrin and the like are appropriately added as long as the effects of the present invention are not impaired.
  • additives such as antioxidants, colorants, fragrances, flavoring agents, preservatives, and the like can be appropriately blended as necessary so long as the effects of the present invention are not impaired.
  • Test Example 1 (Examples 1 to 7, Comparative Examples 1 to 7) According to the composition shown in the following Table 2, Table 3, or Table 5, citric acid, phosphoric acid, malic acid, tartaric acid, sucralose, sodium benzoate were dissolved in 25 ml of purified water, and then hydrochloric acid and / or water The pH was adjusted with an aqueous sodium oxide solution to obtain an aqueous solution. Further, LM pectin was dissolved in purified water in a separate container to prepare a concentrated solution of LM pectin, which was added to the aqueous solution, and purified water was further added so that the total amount became 50 ml to obtain each sample stock solution. .
  • Example 8 According to the composition shown in Table 5 below, phosphoric acid, sucralose and sodium benzoate were dissolved in appropriate amounts of purified water, and then the pH was adjusted with hydrochloric acid and / or sodium hydroxide aqueous solution to obtain an aqueous solution. Next, LM pectin was dissolved in the obtained aqueous solution, and purified water was added so that the total amount became 67 ml to obtain a sample stock solution. The obtained sample stock solution was mixed with carbonated water to make a total volume of 100 ml to obtain each sample (aqueous carbonated beverage) shown in Table 5 below. In all the obtained samples, LM pectin was dissolved without gelation.
  • each sample obtained was evaluated by a specialized panel (4 persons) according to the criteria shown in Table 1 below for each item of carbonation, volume, stickiness, and taste.
  • carbonic feeling is the strength of carbonic acid stimulation
  • volume is the strength of carbonated beverage taste
  • stickiness is the remaining strength after the taste left on the tongue
  • taste sharpness Is the strength of the refreshing feeling that is felt after the strong taste felt first disappears in a short time, and is judged on the basis of each control.
  • the judgment results of each specialized panel were converted into the scores (evaluation points) shown in Table 1, and the average value was rounded off for each item to make an integer to obtain the acquired score average value.
  • the evaluation results corresponding to the ranges including the obtained acquired score average values were used as the evaluation results of the respective items.
  • Example 1 with Comparative Example 1 as a control, Example 2 with Comparative Example 2 as a control, Example 2 with Comparative Example 3 as a control, Example 3 with Comparative Example 4 as a control, Example 4 with Comparative Example 5 as a control Example 5 was evaluated with Comparative Example 6 as a control, Example 6 as a control, Comparative Example 7 as a control, Example 7 as a control, and Comparative Example 8 as a control.
  • the obtained results are shown in Tables 4 and 6.
  • Test Example 2 (Comparative Examples 9 to 10) According to the composition shown in Table 7 below, citric acid, fructose glucose liquid sugar, and sodium benzoate are dissolved in 25 ml of purified water, and then the pH is adjusted with hydrochloric acid and / or sodium hydroxide aqueous solution to obtain an aqueous solution. It was. In a separate container, LM pectin is dissolved in purified water to prepare a concentrated solution of LM pectin, which is added to the aqueous solution, and further purified water is added so that the total amount becomes 100 ml, as shown in Table 7 below. Each sample (aqueous beverage) was obtained. In all the obtained samples, LM pectin was dissolved without gelation.
  • Example 9 to 21 According to the composition shown in Table 7 or Table 8 below, citric acid, phosphoric acid, malic acid, tartaric acid, fructose glucose sugar, sucralose, sodium benzoate were dissolved in 25 ml of purified water, and then hydrochloric acid and / or The pH was adjusted with an aqueous sodium hydroxide solution to obtain an aqueous solution. Further, LM pectin was dissolved in purified water in a separate container to prepare a concentrated solution of LM pectin, which was added to the aqueous solution, and purified water was further added so that the total amount became 50 ml to obtain each sample stock solution. . Carbon dioxide water was mixed with each obtained sample stock solution to make the total volume 100 ml, and each sample (aqueous carbonated beverage) shown in Table 7 or 8 below was obtained. In all the obtained samples, LM pectin was dissolved without gelation.
  • each item of unpleasant odor of pectin and unpleasant taste of pectin was evaluated by a specialized panel (4 persons) according to the criteria of Table 1 above.
  • pectin unpleasant odor is the intensity of unpleasant odor derived from LM pectin
  • pectin unpleasant taste is the intensity of unpleasant taste derived from LM pectin, which is determined based on each control. The Each evaluation result was calculated in the same manner as in Test Example 1.
  • Comparative Example 9 as a control Comparative Example 10 as an example, Example 9 as a control, Example 10 as an example, Example 11 as a control, Example 12 as a control, Example 13 as a control, Example 14 and Example 15 as a control
  • the results of evaluating Example 16 are shown in Table 7.
  • Examples 18 and 19 were controlled using Example 17, Example 5 was controlled using Example 20, Example 6 was controlled using Example 21, Control Example 7 was controlled using Comparative Example 7, and Comparative Example 7 was compared.
  • Table 9 shows the results of evaluation of Example 8 using 8 as a control.
  • Example 27 Comparative Example 16
  • phosphoric acid, erythritol, and sodium benzoate were dissolved in 25 ml of purified water, and then the pH was adjusted with hydrochloric acid and / or sodium hydroxide aqueous solution to obtain an aqueous solution.
  • LM pectin was dissolved in purified water to prepare a concentrated solution of LM pectin, which was added to the aqueous solution, and further purified water was added so that the total amount became 67 ml to obtain each sample stock solution.
  • Carbon dioxide water was mixed with each obtained sample stock solution to make the total amount 100 ml, and each sample (aqueous carbonated beverage) shown in Table 11 below was obtained. In all the obtained samples, LM pectin was dissolved without gelation.
  • each item of mellowness and unity was evaluated by a specialized panel (4 persons) according to the criteria shown in Table 1 above.
  • “mellowness” means that there is no sourness of tartness and that the mouthfeel is good, and that the mouthfeel is stronger, the “feeling of unity” is the time between the expression of sourness and the appearance of sweetness. It is determined that the shift is not concerned, the taste is not scattered but is united, and the unit is stronger.
  • Each item was determined based on the control, and each evaluation result was calculated in the same manner as in Test Example 1.
  • Comparative Example 11 as a control
  • Example 22, Comparative Example 12 as a control
  • Example 23 Comparative Example 13 as a control
  • Example 24, Comparative Example 14 as a control
  • Example 25 Comparative Example 15 as a control Example 26 was evaluated for Example 27 using Comparative Example 16 as a control, and Table 12 shows the results obtained.
  • Table 12 shows the results obtained.
  • the pH is less than 3.5
  • the taste mellowness and the sense of unity tend to be reduced, but as shown in Table 12, the blending of LM pectin can sufficiently improve the sense of mellowness and unity. It was revealed.
  • Example 4 (Examples 28 to 31, Comparative Examples 17 to 18) According to the composition shown in Table 13 below, citric acid, acesulfame potassium, sucralose, sodium benzoate and citral were dissolved in 25 ml of purified water, and then the pH was adjusted with hydrochloric acid and / or aqueous sodium hydroxide. Further, LM pectin was dissolved in purified water in a separate container to prepare a concentrated solution of LM pectin, which was added to the aqueous solution, and purified water was further added so that the total amount became 50 ml to obtain each sample stock solution. . Carbon dioxide water was mixed with each obtained sample stock solution to make the total amount 100 ml, and each sample (aqueous carbonated beverage) shown in Table 13 below was obtained. In all the obtained samples, LM pectin was dissolved without gelation.
  • Examples 32-33, Comparative Example 19 According to the composition shown in Table 13 below, citric acid, fructose glucose liquid sugar, sodium benzoate and citral were dissolved in 25 ml of purified water, and then the pH was adjusted with hydrochloric acid and / or aqueous sodium hydroxide solution.
  • LM pectin is dissolved in purified water to prepare a concentrated solution of LM pectin, which is added to the aqueous solution, and further purified water is added so that the total amount becomes 62.5 ml. Obtained.
  • Carbon dioxide water was mixed with each obtained sample stock solution to make the total amount 100 ml, and each sample (aqueous carbonated beverage) shown in Table 13 below was obtained. In all the obtained samples, LM pectin was dissolved without gelation.
  • the obtained sample was evaluated in the same manner as in Test Example 3 for each item of mellowness and unity.
  • Examples 28 and 29 were evaluated using Comparative Example 17 as a control
  • Examples 30 and 31 were compared using Comparative Example 18 as a control
  • Examples 32 and 33 were evaluated using Comparative Example 19 as a control, and the results obtained are shown in Table 14. Shown in As shown in Table 14, it became clear that the mellowness and the feeling of unity were sufficiently improved by the blending of LM pectin even in the formulation blended with citral that had a strong lemon odor.
  • the present invention it is possible to provide an aqueous carbonated drink containing LM pectin and having an excellent feeling of taking. Therefore, the development of these industries is expected by providing the present invention as pharmaceuticals, quasi drugs and foods.

Abstract

A water-based carbonated beverage that contains LM pectin and has a pH value lower than 3.5, characterized in that LM pectin is not gelled but dissolved therein.

Description

水性炭酸飲料Aqueous carbonated drink
　本発明は、水性炭酸飲料に関し、医薬品、医薬部外品及び食品の分野において利用されうる。 The present invention relates to an aqueous carbonated beverage and can be used in the fields of pharmaceuticals, quasi drugs and foods.
　ペクチンは、コレステロール値を下げる効果、血糖値の上昇を抑制する効果、便秘・下痢を解消する効果、満腹感を付与する効果など、その有用性から幅広い食品に配合され、活用されている。ペクチンが持つ効果を十分に消費者が享受するためには、長期に渡り継続摂取することが求められる。したがって、ペクチンの効果を期待してこれが配合された食品は、継続性を高めるため当然ながら日常的に摂取しやすい形態であり、さらに良好な服用感を有していることが期待される。日常的に摂取しやすい形態のひとつに、例えば、特許文献１に記載されているような炭酸飲料が挙げられる。このＬＭペクチン入りの炭酸飲料は、飲む前はペクチンはゲル化せずに溶解しているが、飲んだ後に胃の中で胃酸と反応してゲル化し、胃の中で浮遊したまま滞留して腹持ちがよいという性質を有する炭酸飲料である。 Pectin is blended and used in a wide range of foods because of its usefulness, such as an effect of lowering cholesterol levels, an effect of suppressing an increase in blood sugar levels, an effect of eliminating constipation / diarrhea, and an effect of imparting a feeling of fullness. In order for consumers to fully enjoy the effects of pectin, continuous intake over a long period of time is required. Therefore, foods formulated with the expectation of the effects of pectin are expected to have a good feeling of taking in a form that is naturally easy to take on a daily basis in order to improve continuity. As one of the forms that are easily taken on a daily basis, for example, a carbonated drink as described in Patent Document 1 can be cited. In this carbonated beverage containing LM pectin, pectin is dissolved without gelling before drinking, but after drinking, it reacts with stomach acid in the stomach and gels and stays floating in the stomach. It is a carbonated beverage having the property of having a good stomach.
特許第５７４８１１４号Patent No. 5748114
　本発明者らは、例えば特許文献１に記載されているようにＬＭペクチンをゲル化させずに溶解させた状態で配合した炭酸飲料においては、炭酸感（炭酸の刺激の強さ）や、ボリューム（味の強さ）、味のキレ（味の爽快感等）が十分に強くなかったり、べたつき（舌に残る味の後残り）が十分に弱くなかったりする場合があり、さらに優れた服用感（炭酸感、ボリューム及び味のキレの強さ、べたつきの弱さ）が求められることを見出した。 In the carbonated beverage blended in a state where LM pectin is dissolved without gelation as described in Patent Document 1, for example, the present inventors have a feeling of carbonation (intensity of carbonic acid stimulation), volume (Strength of taste), sharpness of taste (exhilaration of taste, etc.) may not be strong enough, and stickiness (after-taste remaining on the tongue) may not be weak enough. It was found that (carbonic feeling, volume and sharpness of taste, weakness of stickiness) are required.
　本発明の目的は、ＬＭペクチンがゲル化せずに溶解している水性炭酸飲料において、優れた服用感を有する水性炭酸飲料を提供することである。 An object of the present invention is to provide an aqueous carbonated beverage having an excellent feeling of taking in an aqueous carbonated beverage in which LM pectin is dissolved without gelation.
　本発明者らは、上記課題を解決するために鋭意検討した結果、ＬＭペクチンを水性炭酸飲料に配合するにあたり、ｐＨを３．５未満にすることによって、上記服用感のさらなる向上が可能となることを見出した。他方、本発明者らは、飲料のｐＨを３．５未満とすることによって、ＬＭペクチン由来の不快臭や不快味がやや強くなるという課題が新たに生じることを見出したが、酸味料をさらに配合することによって、同不快臭・不快味を十分に抑制することが可能となることも見出した。さらに、本発明者らは、炭酸飲料のｐＨが３．５未満である場合において、甘味料や香気成分のシトラールをさらに配合する場合には、味のまろやかさ（口当たり）やまとまり感（酸味と甘味との一体感）がやや低下するという課題が新たに生じることも見出したが、偶然にも、ＬＭペクチンを配合し、かつ、ｐＨが３．５未満である上記の構成によって、かかる風味上の課題（まろやかさ、まとまり感の低下）も同時に改善可能であることを見出した。 As a result of intensive studies to solve the above-mentioned problems, the present inventors can further improve the feeling of dosing by blending LM pectin into an aqueous carbonated beverage by setting the pH to less than 3.5. I found out. On the other hand, the present inventors have found that a problem that the unpleasant odor and unpleasant taste derived from LM pectin are slightly increased by setting the pH of the beverage to less than 3.5 has been further improved. It has also been found that the blending can sufficiently suppress the unpleasant odor and unpleasant taste. Furthermore, when the pH of the carbonated beverage is less than 3.5, the present inventors further added a sweetener and a citral fragrance component to have a mild taste (taste) and a sense of unity (acidity and It has also been found that there is a new problem that the sense of unity with sweetness is slightly reduced. However, by chance, the above-described composition containing LM pectin and having a pH of less than 3.5 improves the flavor. It has been found that the above problems (mellowness, reduced feeling of unity) can be improved at the same time.
　かかる知見により得られた本発明の態様は次のとおりである。
（１）ＬＭペクチンを含有しており、ｐＨが３．５未満であり、かつ、ＬＭペクチンがゲル化せずに溶解している水性炭酸飲料。
（２）さらに酸味料を含有する、（１）に記載の水性炭酸飲料。
（３）前記酸味料の含有量が水性炭酸飲料全量に対して０．３ｗ／ｖ％以上である、（２）に記載の水性炭酸飲料。
（４）前記酸味料が、クエン酸、リン酸、リンゴ酸及び酒石酸からなる群から選ばれる少なくとも１種である、（２）又は（３）に記載の水性炭酸飲料。
（５）さらに甘味料を含有する、（１）～（４）のうちのいずれかに記載の水性炭酸飲料。
（６）前記甘味料が、スクラロース、アセスルファムカリウム、果糖ぶどう糖液糖及びエリスリトールからなる群から選ばれる少なくとも１種である、（５）に記載の水性炭酸飲料。
（７）さらにシトラールを含有する、（１）～（６）のいずれかに記載の水性炭酸飲料。 The embodiments of the present invention obtained from such findings are as follows.
(1) An aqueous carbonated beverage containing LM pectin, having a pH of less than 3.5, and dissolving LM pectin without gelation.
(2) The aqueous carbonated beverage according to (1), further containing a sour agent.
(3) The aqueous carbonated beverage according to (2), wherein the content of the acidulant is 0.3 w / v% or more based on the total amount of the aqueous carbonated beverage.
(4) The aqueous carbonated beverage according to (2) or (3), wherein the acidulant is at least one selected from the group consisting of citric acid, phosphoric acid, malic acid and tartaric acid.
(5) The aqueous carbonated beverage according to any one of (1) to (4), further comprising a sweetener.
(6) The aqueous carbonated beverage according to (5), wherein the sweetener is at least one selected from the group consisting of sucralose, acesulfame potassium, fructose-glucose liquid sugar, and erythritol.
(7) The aqueous carbonated beverage according to any one of (1) to (6), further containing citral.
　本発明により、ＬＭペクチンを含有し、優れた服用感を有する水性炭酸飲料を提供することが可能となる。 According to the present invention, it is possible to provide an aqueous carbonated beverage containing LM pectin and having an excellent feeling of taking.
　「ペクチン」とはα－１，４－結合したポリガラクツロン酸が主成分の水溶性多糖類であり、リンゴや柑橘類から抽出される。本発明のペクチンは、リンゴ由来、柑橘類由来の何れのものであってもよい。本発明に係るペクチンとしては、構成糖であってフリーの酸若しくはメチルエステルとして存在するガラクツロン酸がメチルエステルであるものの比率が５０％未満である「ＬＭペクチン」であることが必要である。因みに、メチルエステルの比率が５０％以上の「ＨＭペクチン」は、主にゼリーやジャムに使用される。 “Pectin” is a water-soluble polysaccharide composed mainly of α-1,4-linked polygalacturonic acid, and is extracted from apples and citrus fruits. The pectin of the present invention may be derived from apples or citrus fruits. The pectin according to the present invention is required to be “LM pectin” in which the proportion of galacturonic acid that is a constituent sugar and present as free acid or methyl ester is methyl ester is less than 50%. Incidentally, “HM pectin” having a methyl ester ratio of 50% or more is mainly used for jelly and jam.
　本発明において、ＬＭペクチンの含有（配合）量は、炭酸飲料中０．０２５ｗ／ｖ％以上であることが好ましい。本発明者らは、炭酸飲料のｐＨを３．５未満とすることによって、ＬＭペクチン由来の不快臭や不快味がやや強くなることを見出したが、下記の酸味料をさらに含有することにより、ＬＭペクチンの含有量が多くなっても、かかる不快臭や不快味を十分に抑制することが可能となる。また、本発明者らは、炭酸飲料のｐＨが３．５未満である場合において、下記の甘味料をさらに含有する場合には、味のまろやかさやまとまり感がやや低下することも見出したが、ＬＭペクチンが含有されることにより、かかる風味の低下も十分に抑制することが可能となる。したがって、ＬＭペクチンの含有量としては、より優れた服用感を有することができ、かつ、不快臭・不快味の抑制をする意義、及び／又は、風味の低下を抑制する意義が高いという観点からは、０．０３～５ｗ／ｖ％がより好ましく、０．１～５ｗ／ｖ％がさらに好ましく、０．３～５ｗ／ｖ％が特に好ましく、０．５～１ｗ／ｖ％がとりわけ好ましい。なお、本発明において、「ｗ／ｖ％」とは、全体積１００ｍｌに対する質量（ｇ）の割合を示す。 In the present invention, the content (formulation) of LM pectin is preferably 0.025 w / v% or more in the carbonated beverage. The present inventors have found that the unpleasant odor and unpleasant taste derived from LM pectin become slightly stronger by setting the pH of the carbonated beverage to less than 3.5, but by further containing the following sour agent, Even if the content of LM pectin increases, such unpleasant odor and unpleasant taste can be sufficiently suppressed. In addition, when the pH of the carbonated beverage is less than 3.5, the present inventors have found that when the following sweetener is further contained, the mellowness of the taste and the sense of unity are slightly reduced. By containing LM pectin, it is possible to sufficiently suppress such a decrease in flavor. Therefore, as a content of LM pectin, it is possible to have a better feeling of taking and from the viewpoint that it is highly meaningful to suppress unpleasant odor and unpleasant taste and / or to suppress a decrease in flavor. Is more preferably 0.03 to 5 w / v%, further preferably 0.1 to 5 w / v%, particularly preferably 0.3 to 5 w / v%, and particularly preferably 0.5 to 1 w / v%. In the present invention, “w / v%” indicates the ratio of mass (g) to 100 ml of the total volume.
　本発明の水性炭酸飲料の「ｐＨ」は、３．５未満（より具体的には３．４９以下）であることが必要であり、炭酸感、ボリューム及び味のキレがさらに強く、べたつきがさらに弱くなる傾向にある観点から、より好ましくは２．０以上３．５未満である。前記ｐＨの下限値として、さらに好ましくは、ＬＭペクチンがゲル化されずに溶解できる傾向にあるという観点から、２．０以上、２．５以上、２．７以上、３．２以上である。本発明において、炭酸飲料のｐＨ調整は、通常使用されるｐＨ調整剤（例えば、塩酸や水酸化ナトリウム等）や、下記の酸味料を使用することで調整することができる。 The “pH” of the aqueous carbonated beverage of the present invention needs to be less than 3.5 (more specifically, 3.49 or less), and the carbonated feeling, volume and taste are even stronger, and the stickiness is further increased. From the viewpoint of tending to be weak, it is more preferably 2.0 or more and less than 3.5. The lower limit of the pH is more preferably 2.0 or more, 2.5 or more, 2.7 or more, or 3.2 or more from the viewpoint that LM pectin tends to dissolve without being gelled. In this invention, pH adjustment of carbonated drinks can be adjusted by using the pH adjuster (for example, hydrochloric acid, sodium hydroxide, etc.) used normally, and the following acidulant.
　「甘味料」とは食品に甘みをつけるために使われる添加物である。本発明の甘味料は、特に限定されるものではないが、具体的には、例えば、ぶどう糖、果糖、麦芽糖、ショ糖、オリゴ糖、砂糖、水飴、果糖ぶどう糖液糖、トレハロース、マルチトール、パラチノース、キシリトール、ソルビトール、エリスリトール、アスパルテーム、アセスルファムカリウム、スクラロース、ステビア、サッカリン、ネオテーム、アドバンテーム等が挙げられ、これらのうちの１種を単独であっても２種以上の混合物であってもよい。このうち、前記甘味料としては、スクラロース、アセスルファムカリウム、果糖ぶどう糖液糖及びエリスリトールからなる群から選ばれる少なくとも１種であることが好ましい。 “Sweetizers” are additives used to sweeten foods. The sweetener of the present invention is not particularly limited. Specifically, for example, glucose, fructose, maltose, sucrose, oligosaccharide, sugar, starch syrup, fructose glucose liquid sugar, trehalose, maltitol, palatinose. Xylitol, sorbitol, erythritol, aspartame, acesulfame potassium, sucralose, stevia, saccharin, neotame, advantame, etc., and one of these may be used alone or a mixture of two or more. Among these, the sweetener is preferably at least one selected from the group consisting of sucralose, acesulfame potassium, fructose glucose liquid sugar and erythritol.
　本発明において、甘味料の含有（配合）量は、炭酸飲料中、甘味度として０～５０が好ましく、３～４８がより好ましい。前記甘味度は、スクロースが標準物質として使用され、任意の濃度のスクロースと甘味料とを比較し、前記スクロースと同等の甘味強度を示す濃度の比率から判定される。 In the present invention, the amount of sweetener contained (blended) is preferably 0 to 50, more preferably 3 to 48, as the degree of sweetness in the carbonated beverage. The sweetness level is determined from the ratio of the concentration at which sucrose is used as a standard substance, sucrose having an arbitrary concentration is compared with a sweetener, and the sweetness intensity is equivalent to that of sucrose.
　「酸味料」とは、本発明においては食品に酸味をつけるために使われる添加物を意味する。本発明においては、前記酸味料をさらに含有することにより、炭酸飲料に酸味がつけられる他、ｐＨ３．５未満において強くなる傾向にあるＬＭペクチン由来の不快臭や不快味を十分に抑制することが可能となる。前記酸味料としては、具体的には、有機酸のクエン酸、リンゴ酸、酒石酸、コハク酸、乳酸、酢酸、マレイン酸、グルコン酸、アスパラギン酸、アジピン酸、グルタミン酸、フマル酸等；無機酸のリン酸等が挙げられ、これらのうちの１種を単独であっても２種以上の混合物であってもよい。このうち、前記酸味料としては、ＬＭペクチン由来の不快臭・不快味がより抑制される傾向にある観点から、クエン酸、リン酸、リンゴ酸及び酒石酸からなる群から選ばれる少なくとも１種であることが好ましく、クエン酸及び／又はリン酸であることがより好ましい。 “Acidant” means an additive used to sour food in the present invention. In the present invention, by further containing the acidulant, the carbonated beverage can be soured, and the LM pectin-derived unpleasant odor and unpleasant taste that tends to be strong at pH less than 3.5 can be sufficiently suppressed. It becomes possible. Specific examples of the acidulant include organic acids such as citric acid, malic acid, tartaric acid, succinic acid, lactic acid, acetic acid, maleic acid, gluconic acid, aspartic acid, adipic acid, glutamic acid, and fumaric acid; Examples thereof include phosphoric acid, and one of these may be used alone or a mixture of two or more. Among these, the acidulant is at least one selected from the group consisting of citric acid, phosphoric acid, malic acid and tartaric acid from the viewpoint that the unpleasant odor and unpleasant taste derived from LM pectin tend to be further suppressed. It is preferable that it is citric acid and / or phosphoric acid.
　本発明において、酸味料の含有（配合）量は、炭酸飲料中、０．０５～３．０ｗ／ｖ％であることが好ましく、ＬＭペクチン由来の不快臭・不快味を十分に抑制する観点からは、０．３ｗ／ｖ％以上であることが必要であり、０．３～３．０ｗ／ｖ％であることがより好ましい。酸味料の含有（配合）量が前記上限を超えると、製造中や保管中にＬＭペクチンがゲル化してしまう恐れがある。 In the present invention, the content (formulation) of the sour agent is preferably 0.05 to 3.0 w / v% in the carbonated beverage, from the viewpoint of sufficiently suppressing the unpleasant odor and unpleasant taste derived from LM pectin. Is required to be 0.3 w / v% or more, and more preferably 0.3 to 3.0 w / v%. If the content (formulation) of the sour agent exceeds the above upper limit, the LM pectin may be gelled during production or storage.
　また、本発明において、前記酸味料の含有量としては、ＬＭペクチン由来の不快臭・不快味をより抑制できる傾向にある観点から、炭酸飲料中のＬＭペクチンの含有量１質量部に対して、０．０１～１００質量部であることが好ましく、０．６～３０質量部であることがより好ましい。 In the present invention, as the content of the sour agent, from the viewpoint of being able to further suppress the unpleasant odor and unpleasant taste derived from LM pectin, the content of LM pectin in the carbonated beverage is 1 part by mass, The amount is preferably 0.01 to 100 parts by mass, and more preferably 0.6 to 30 parts by mass.
　「シトラール」とはレモンやオレンジに含まれる強いレモンの香りをもつ特徴的な香気成分で、モノテルペンアルデヒドの一種である。本発明において、シトラールの含有（配合）量は特に限定されるものではないが、炭酸飲料中、例えば、０．００００００１～１ｗ／ｖ％、好ましくは０．００００１～０．５ｗ／ｖ％、特に好ましくは０．００１～０．１ｗ／ｖ％である。 "Citral" is a characteristic aroma component with a strong lemon scent contained in lemons and oranges, and is a kind of monoterpene aldehyde. In the present invention, the content (formulation) of citral is not particularly limited, but in carbonated beverages, for example, 0.0000001 to 1 w / v%, preferably 0.00001 to 0.5 w / v%, particularly Preferably, it is 0.001 to 0.1 w / v%.
　「水性炭酸飲料」とは、本発明においては飲用に適した水に二酸化炭素を圧入し、これに食品、食品添加物などを加えたものを意味する。本発明の水性炭酸飲料において、そのガスボリュームは０．５～４．０であることが好ましい。前記ガスボリュームとは、標準状態（１気圧、１５．６℃）において、溶媒である液体１に対しそれに溶けている二酸化炭素の体積比である。 In the present invention, “aqueous carbonated beverage” means a product obtained by injecting carbon dioxide into water suitable for drinking and adding food, food additives, and the like thereto. In the aqueous carbonated beverage of the present invention, the gas volume is preferably 0.5 to 4.0. The gas volume is a volume ratio of carbon dioxide dissolved in the solvent 1 to the liquid 1 in a standard state (1 atm, 15.6 ° C.).
　「ゲル化」とは、本発明においては、ある種の高分子溶液を冷却する過程や多官能性単量体を重合する過程において、分子同士が架橋して網目のような構造が形成されて液体の流動性を失うことを意味する。ゲル化の有無は、標準状態（１気圧、１５．６℃）において、溶液（水性炭酸飲料）をメッシュに通して自然落下させ、液とゲルとに分離できるか否かで確認できる。前記メッシュの目の細かさは、ゲルの大きさによって適宜選択できる。 In the present invention, “gelation” means that in the process of cooling a certain polymer solution or the process of polymerizing a polyfunctional monomer, molecules are cross-linked to form a network-like structure. It means losing the fluidity of the liquid. The presence or absence of gelation can be confirmed by whether or not the solution (aqueous carbonated beverage) can be naturally dropped through a mesh and separated into a liquid and a gel in a standard state (1 atm, 15.6 ° C.). The fineness of the mesh can be appropriately selected depending on the size of the gel.
　「溶解している」とは、本発明においては溶媒（液体）中に分散して均一系を形成していることを意味する。溶解の有無は、溶液（水性炭酸飲料）の濃度勾配の有無を評価し、これらが無い場合には溶解していると判断できる。 “Dissolved” means that in the present invention, it is dispersed in a solvent (liquid) to form a homogeneous system. The presence or absence of dissolution is evaluated by the presence or absence of a concentration gradient of the solution (aqueous carbonated beverage).
　本発明の水性炭酸飲料は、従来公知の方法により製造することができる。例えば、水に、各成分を添加・混合して溶解させ、飲料原液を調製する。そして、必要に応じてｐＨの調整や加熱殺菌をしてから冷却した後、ガス圧が所定の範囲になるように炭酸ガスをガス封入（カーボネーション）したり炭酸水を添加し、容器に充填して、殺菌する工程により製造することができる。 The aqueous carbonated beverage of the present invention can be produced by a conventionally known method. For example, each ingredient is added, mixed and dissolved in water to prepare a beverage stock solution. After adjusting the pH and heat sterilizing as necessary, cooling, then filling the container with carbon dioxide gas (carbonation) or adding carbonated water so that the gas pressure is within the specified range And it can manufacture by the process of disinfecting.
　なお、水性炭酸飲料の製法には、プレミックス法とポストミックス法とがあるが、本発明においてはいずれの方法を用いてもよい。 In addition, although there exist a premix method and a postmix method in the manufacturing method of an aqueous carbonated beverage, in this invention, you may use any method.
　また、本発明の水性炭酸飲料にはその他の成分として、ビタミン類、ミネラル類、アミノ酸及びその塩類、生薬、生薬抽出物、カフェイン、ローヤルゼリー、デキストリン等を本発明の効果を損なわない範囲で適宜に配合することができる。さらに必要に応じて、抗酸化剤、着色剤、香料、矯味剤、保存剤等の添加物を本発明の効果を損なわない範囲で適宜に配合することができる。 Further, in the aqueous carbonated beverage of the present invention, vitamins, minerals, amino acids and salts thereof, herbal medicines, herbal extracts, caffeine, royal jelly, dextrin and the like are appropriately added as long as the effects of the present invention are not impaired. Can be blended. Furthermore, additives such as antioxidants, colorants, fragrances, flavoring agents, preservatives, and the like can be appropriately blended as necessary so long as the effects of the present invention are not impaired.
　以下に、各試験例、並びに、実施例及び比較例を挙げ、本発明をさらに詳細に説明するが、本発明はこれらの実施例等に何ら限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to test examples, examples and comparative examples, but the present invention is not limited to these examples.
　（試験例１）
　（実施例１～７、比較例１～７）
　下記の表２、表３、又は表５に示した組成にしたがって、クエン酸、リン酸、リンゴ酸、酒石酸、スクラロース、安息香酸ナトリウムを２５ｍｌの精製水に溶解させた後、塩酸及び／又は水酸化ナトリウム水溶液でｐＨを調整して水溶液を得た。また、別容器において精製水にＬＭペクチンを溶解させてＬＭペクチンの濃縮液を調製し、これを前記水溶液に添加し、全量が５０ｍｌとなるようにさらに精製水を加えて各試料原液を得た。得られた各試料原液に炭酸水を混合して全量を１００ｍｌとし、下記の表２、表３、又は表５に示す各試料（水性炭酸飲料）を得た。なお、得られた全ての試料において、ＬＭペクチンはゲル化せずに溶解していた。 (Test Example 1)
(Examples 1 to 7, Comparative Examples 1 to 7)
According to the composition shown in the following Table 2, Table 3, or Table 5, citric acid, phosphoric acid, malic acid, tartaric acid, sucralose, sodium benzoate were dissolved in 25 ml of purified water, and then hydrochloric acid and / or water The pH was adjusted with an aqueous sodium oxide solution to obtain an aqueous solution. Further, LM pectin was dissolved in purified water in a separate container to prepare a concentrated solution of LM pectin, which was added to the aqueous solution, and purified water was further added so that the total amount became 50 ml to obtain each sample stock solution. . Carbon dioxide water was mixed with each obtained sample stock solution to make the total volume 100 ml, and each sample (aqueous carbonated beverage) shown in Table 2, Table 3 or Table 5 below was obtained. In all the obtained samples, LM pectin was dissolved without gelation.
　（実施例８、比較例８）
　下記の表５に示した組成にしたがって、リン酸、スクラロース、安息香酸ナトリウムを適量の精製水に溶解させた後、塩酸及び／又は水酸化ナトリウム水溶液でｐＨを調整して水溶液を得た。次いで、得られた水溶液にＬＭペクチンを溶解させ、全量が６７ｍｌとなるように精製水を加えて試料原液を得た。得られた試料原液に炭酸水を混合して全量を１００ｍｌとし、下記の表５に示す各試料（水性炭酸飲料）を得た。なお、得られた全ての試料において、ＬＭペクチンはゲル化せずに溶解していた。 (Example 8, comparative example 8)
According to the composition shown in Table 5 below, phosphoric acid, sucralose and sodium benzoate were dissolved in appropriate amounts of purified water, and then the pH was adjusted with hydrochloric acid and / or sodium hydroxide aqueous solution to obtain an aqueous solution. Next, LM pectin was dissolved in the obtained aqueous solution, and purified water was added so that the total amount became 67 ml to obtain a sample stock solution. The obtained sample stock solution was mixed with carbonated water to make a total volume of 100 ml to obtain each sample (aqueous carbonated beverage) shown in Table 5 below. In all the obtained samples, LM pectin was dissolved without gelation.
　得られた各試料について、炭酸感、ボリューム、べたつき、味のキレの各項目について、下記の表１に示した判定基準にしたがって専門パネル（４名）により評価した。ここで、「炭酸感」とは炭酸の刺激の強さ、「ボリューム」とは炭酸飲料の味の強さ、「べたつき」とは舌に残る味の後残りの強さ、「味のキレ」とは最初に感じていた強い味が短時間のうちにすっきりと消えて後に感じる爽快感の強さであり、各コントロールを基準として判定される。評価においては、先ず、各専門パネルの判定結果を表１に示したスコア（評価点）に変換し、その平均値を各項目ごとに四捨五入して整数化して獲得スコア平均値を得た。次いで、表１に示した獲得スコア平均値の各範囲のうち、得られた獲得スコア平均値が含まれる範囲に対応する評価結果を各項目の評価結果とした。 Each sample obtained was evaluated by a specialized panel (4 persons) according to the criteria shown in Table 1 below for each item of carbonation, volume, stickiness, and taste. Here, “carbonic feeling” is the strength of carbonic acid stimulation, “volume” is the strength of carbonated beverage taste, “stickiness” is the remaining strength after the taste left on the tongue, “taste sharpness” Is the strength of the refreshing feeling that is felt after the strong taste felt first disappears in a short time, and is judged on the basis of each control. In the evaluation, first, the judgment results of each specialized panel were converted into the scores (evaluation points) shown in Table 1, and the average value was rounded off for each item to make an integer to obtain the acquired score average value. Next, among the ranges of the acquired score average values shown in Table 1, the evaluation results corresponding to the ranges including the obtained acquired score average values were used as the evaluation results of the respective items.
　比較例１をコントロールとして実施例１を、比較例２をコントロールとして実施例２を、比較例３をコントロールとして実施例３を、比較例４をコントロールとして実施例４を、比較例５をコントロールとして実施例５を、比較例６をコントロールとして実施例６を、比較例７をコントロールとして実施例７を、比較例８をコントロールとして実施例８を、それぞれ評価した。得られた結果を表４及び表６に示す。表４及び表６に示すように、ｐＨ３．５未満である実施例１～８においては、ｐＨが３．５以上である各コントロールと比べて、炭酸感、ボリューム、べたつき、味のキレがいずれもさらに向上し、ＬＭペクチン配合水性炭酸飲料の服用感に優れていることが確認された。 Example 1 with Comparative Example 1 as a control, Example 2 with Comparative Example 2 as a control, Example 2 with Comparative Example 3 as a control, Example 3 with Comparative Example 4 as a control, Example 4 with Comparative Example 5 as a control Example 5 was evaluated with Comparative Example 6 as a control, Example 6 as a control, Comparative Example 7 as a control, Example 7 as a control, and Comparative Example 8 as a control. The obtained results are shown in Tables 4 and 6. As shown in Tables 4 and 6, in Examples 1 to 8 having a pH of less than 3.5, compared with each control having a pH of 3.5 or more, any of carbonic acid feeling, volume, stickiness, and sharpness of taste were all. Furthermore, it was confirmed that the LM pectin-containing aqueous carbonated drink is excellent in the feeling of taking.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　（試験例２）
　（比較例９～１０）
　下記の表７に示した組成にしたがって、クエン酸、果糖ぶどう糖液糖、安息香酸ナトリウムを２５ｍｌの精製水に溶解させた後、塩酸及び／又は水酸化ナトリウム水溶液でｐＨを調整して水溶液を得た。また、別容器において精製水にＬＭペクチンを溶解させてＬＭペクチンの濃縮液を調製し、これを前記水溶液に添加し、全量が１００ｍｌとなるようにさらに精製水を加えて下記の表７に示す各試料（水性飲料）を得た。なお、得られた全ての試料において、ＬＭペクチンはゲル化せずに溶解していた。 (Test Example 2)
(Comparative Examples 9 to 10)
According to the composition shown in Table 7 below, citric acid, fructose glucose liquid sugar, and sodium benzoate are dissolved in 25 ml of purified water, and then the pH is adjusted with hydrochloric acid and / or sodium hydroxide aqueous solution to obtain an aqueous solution. It was. In a separate container, LM pectin is dissolved in purified water to prepare a concentrated solution of LM pectin, which is added to the aqueous solution, and further purified water is added so that the total amount becomes 100 ml, as shown in Table 7 below. Each sample (aqueous beverage) was obtained. In all the obtained samples, LM pectin was dissolved without gelation.
　（実施例９～２１）
　下記の表７又は表８に示した組成にしたがって、クエン酸、リン酸、リンゴ酸、酒石酸、果糖ぶどう糖液糖、スクラロース、安息香酸ナトリウムを２５ｍｌの精製水に溶解させた後、塩酸及び／又は水酸化ナトリウム水溶液でｐＨを調整して水溶液を得た。また、別容器において精製水にＬＭペクチンを溶解させてＬＭペクチンの濃縮液を調製し、これを前記水溶液に添加し、全量が５０ｍｌとなるようにさらに精製水を加えて各試料原液を得た。得られた各試料原液に炭酸水を混合して全量を１００ｍｌとし、下記の表７又は表８に示す各試料（水性炭酸飲料）を得た。なお、得られた全ての試料において、ＬＭペクチンはゲル化せずに溶解していた。 (Examples 9 to 21)
According to the composition shown in Table 7 or Table 8 below, citric acid, phosphoric acid, malic acid, tartaric acid, fructose glucose sugar, sucralose, sodium benzoate were dissolved in 25 ml of purified water, and then hydrochloric acid and / or The pH was adjusted with an aqueous sodium hydroxide solution to obtain an aqueous solution. Further, LM pectin was dissolved in purified water in a separate container to prepare a concentrated solution of LM pectin, which was added to the aqueous solution, and purified water was further added so that the total amount became 50 ml to obtain each sample stock solution. . Carbon dioxide water was mixed with each obtained sample stock solution to make the total volume 100 ml, and each sample (aqueous carbonated beverage) shown in Table 7 or 8 below was obtained. In all the obtained samples, LM pectin was dissolved without gelation.
　得られた試料及び実施例５～８で得られた試料について、ペクチンの不快臭、ペクチンの不快味の各項目について、上記の表１の判定基準にしたがって専門パネル（４名）により評価した。ここで、「ペクチンの不快臭」とはＬＭペクチン由来の不快な臭いの強さ、「ペクチンの不快味」とはＬＭペクチン由来の不快な味の強さであり、各コントロールを基準として判定される。各評価結果は試験例１と同様に算出した。 Regarding the obtained samples and the samples obtained in Examples 5 to 8, each item of unpleasant odor of pectin and unpleasant taste of pectin was evaluated by a specialized panel (4 persons) according to the criteria of Table 1 above. Here, “pectin unpleasant odor” is the intensity of unpleasant odor derived from LM pectin, and “pectin unpleasant taste” is the intensity of unpleasant taste derived from LM pectin, which is determined based on each control. The Each evaluation result was calculated in the same manner as in Test Example 1.
　比較例９をコントロールとして比較例１０を、実施例９をコントロールとして実施例１０を、実施例１１をコントロールとして実施例１２を、実施例１３をコントロールとして実施例１４を、実施例１５をコントロールとして実施例１６を、それぞれ評価した結果を表７に示す。また、実施例１７をコントロールとして実施例１８、１９を、実施例２０をコントロールとして実施例５を、実施例２１をコントロールとして実施例６を、比較例７をコントロールとして実施例７を、比較例８をコントロールとして実施例８を、それぞれ評価した結果を表９に示す。 Comparative Example 9 as a control, Comparative Example 10 as an example, Example 9 as a control, Example 10 as an example, Example 11 as a control, Example 12 as a control, Example 13 as a control, Example 14 and Example 15 as a control The results of evaluating Example 16 are shown in Table 7. In addition, Examples 18 and 19 were controlled using Example 17, Example 5 was controlled using Example 20, Example 6 was controlled using Example 21, Control Example 7 was controlled using Comparative Example 7, and Comparative Example 7 was compared. Table 9 shows the results of evaluation of Example 8 using 8 as a control.
　比較例９と比較例１０との対比より、ｐＨが３．５未満であるとペクチンの不快臭・不快味が強くなることが明らかになった。他方、表７及び表９に示すように、さらに酸味料（クエン酸、リン酸、リンゴ酸、酒石酸）を０．３ｗ／ｖ％以上配合することによって、ＬＭペクチンの不快臭及び不快味が十分に軽減されることが明らかになった。 From the comparison between Comparative Example 9 and Comparative Example 10, it was revealed that the unpleasant odor and unpleasant taste of pectin increased when the pH was less than 3.5. On the other hand, as shown in Table 7 and Table 9, by adding 0.3 w / v% or more of a sour agent (citric acid, phosphoric acid, malic acid, tartaric acid), the unpleasant odor and unpleasant taste of LM pectin are sufficient. It became clear that it was reduced.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　（試験例３）
　（実施例２２～２６、比較例１１～１５）
　下記の表１０又は表１１に示した組成にしたがって、クエン酸、アセスルファムカリウム、スクラロース、果糖ぶどう糖液糖、安息香酸ナトリウムを２５ｍｌの精製水に溶解させた後、塩酸及び／又は水酸化ナトリウム水溶液でｐＨを調整して水溶液を得た。また、別容器において精製水にＬＭペクチンを溶解させてＬＭペクチンの濃縮液を調製し、これを前記水溶液に添加し、全量が５０ｍｌとなるようにさらに精製水を加えて各試料原液を得た。得られた各試料原溶液に炭酸水を混合して全量を１００ｍｌとし、下記の表１０又は表１１に示す各試料（水性炭酸飲料）を得た。なお、得られた全ての試料において、ＬＭペクチンはゲル化せずに溶解していた。 (Test Example 3)
(Examples 22 to 26, Comparative Examples 11 to 15)
According to the composition shown in Table 10 or 11 below, citric acid, acesulfame potassium, sucralose, fructose glucose liquid sugar and sodium benzoate were dissolved in 25 ml of purified water, and then with hydrochloric acid and / or aqueous sodium hydroxide solution. The pH was adjusted to obtain an aqueous solution. Further, LM pectin was dissolved in purified water in a separate container to prepare a concentrated solution of LM pectin, which was added to the aqueous solution, and purified water was further added so that the total amount became 50 ml to obtain each sample stock solution. . Carbon dioxide water was mixed with each obtained sample stock solution to make the total amount 100 ml, and each sample (aqueous carbonated drink) shown in Table 10 or Table 11 below was obtained. In all the obtained samples, LM pectin was dissolved without gelation.
　（実施例２７、比較例１６）
　下記の表１１に示した組成にしたがって、リン酸、エリスリトール、安息香酸ナトリウムを２５ｍｌの精製水に溶解させた後、塩酸及び／又は水酸化ナトリウム水溶液でｐＨを調整して水溶液を得た。また、別容器において精製水にＬＭペクチンを溶解させてＬＭペクチンの濃縮液を調製し、これを前記水溶液に添加し、全量が６７ｍｌとなるようにさらに精製水を加えて各試料原液を得た。得られた各試料原溶液に炭酸水を混合して全量を１００ｍｌとし、下記の表１１に示す各試料（水性炭酸飲料）を得た。なお、得られた全ての試料において、ＬＭペクチンはゲル化せずに溶解していた。 (Example 27, Comparative Example 16)
According to the composition shown in Table 11 below, phosphoric acid, erythritol, and sodium benzoate were dissolved in 25 ml of purified water, and then the pH was adjusted with hydrochloric acid and / or sodium hydroxide aqueous solution to obtain an aqueous solution. In a separate container, LM pectin was dissolved in purified water to prepare a concentrated solution of LM pectin, which was added to the aqueous solution, and further purified water was added so that the total amount became 67 ml to obtain each sample stock solution. . Carbon dioxide water was mixed with each obtained sample stock solution to make the total amount 100 ml, and each sample (aqueous carbonated beverage) shown in Table 11 below was obtained. In all the obtained samples, LM pectin was dissolved without gelation.
　得られた試料について、まろやかさ、まとまり感の各項目について、上記の表１の判定基準にしたがって専門パネル（４名）により評価した。ここで、「まろやかさ」とは酸味のとげとげしさがなく、口当たりがよいことであり、口当たりが良いほど強いと判定され、「まとまり感」とは酸味の発現と甘味の発現との時間のずれが気にならず、味がばらばらではなく一体であることであり、一体であるほど強いと判定される。また、各項目はコントロールを基準として判定され、各評価結果は試験例１と同様に算出した。 About the obtained sample, each item of mellowness and unity was evaluated by a specialized panel (4 persons) according to the criteria shown in Table 1 above. Here, “mellowness” means that there is no sourness of tartness and that the mouthfeel is good, and that the mouthfeel is stronger, the “feeling of unity” is the time between the expression of sourness and the appearance of sweetness. It is determined that the shift is not concerned, the taste is not scattered but is united, and the unit is stronger. Each item was determined based on the control, and each evaluation result was calculated in the same manner as in Test Example 1.
　比較例１１をコントロールとして実施例２２を、比較例１２をコントロールとして実施例２３を、比較例１３をコントロールとして実施例２４を、比較例１４をコントロールとして実施例２５を、比較例１５をコントロールとして実施例２６を、比較例１６をコントロールとして実施例２７を、それぞれ評価し、得られた結果を表１２に示す。ｐＨが３．５未満であると、味のまろやかさやまとまり感が低下する傾向にあったが、表１２に示すように、ＬＭペクチンの配合によって、まろやかさ・まとまり感が十分に向上することが明らかになった。 Comparative Example 11 as a control, Example 22, Comparative Example 12 as a control, Example 23, Comparative Example 13 as a control, Example 24, Comparative Example 14 as a control, Example 25, Comparative Example 15 as a control Example 26 was evaluated for Example 27 using Comparative Example 16 as a control, and Table 12 shows the results obtained. When the pH is less than 3.5, the taste mellowness and the sense of unity tend to be reduced, but as shown in Table 12, the blending of LM pectin can sufficiently improve the sense of mellowness and unity. It was revealed.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000012
Figure JPOXMLDOC01-appb-T000012
　（試験例４）
　（実施例２８～３１、比較例１７～１８）
　下記の表１３に示した組成にしたがって、クエン酸、アセスルファムカリウム、スクラロース、安息香酸ナトリウム、シトラールを２５ｍｌの精製水に溶解させた後、塩酸及び／又は水酸化ナトリウム水溶液でｐＨを調整した。また、別容器において精製水にＬＭペクチンを溶解させてＬＭペクチンの濃縮液を調製し、これを前記水溶液に添加し、全量が５０ｍｌとなるようにさらに精製水を加えて各試料原液を得た。得られた各試料原液に炭酸水を混合して全量を１００ｍｌとし、下記の表１３に示す各試料（水性炭酸飲料）を得た。なお、得られた全ての試料において、ＬＭペクチンはゲル化せずに溶解していた。 (Test Example 4)
(Examples 28 to 31, Comparative Examples 17 to 18)
According to the composition shown in Table 13 below, citric acid, acesulfame potassium, sucralose, sodium benzoate and citral were dissolved in 25 ml of purified water, and then the pH was adjusted with hydrochloric acid and / or aqueous sodium hydroxide. Further, LM pectin was dissolved in purified water in a separate container to prepare a concentrated solution of LM pectin, which was added to the aqueous solution, and purified water was further added so that the total amount became 50 ml to obtain each sample stock solution. . Carbon dioxide water was mixed with each obtained sample stock solution to make the total amount 100 ml, and each sample (aqueous carbonated beverage) shown in Table 13 below was obtained. In all the obtained samples, LM pectin was dissolved without gelation.
　（実施例３２～３３、比較例１９）
　下記の表１３に示した組成にしたがって、クエン酸、果糖ぶどう糖液糖、安息香酸ナトリウム、シトラールを２５ｍｌの精製水に溶解させた後、塩酸及び／又は水酸化ナトリウム水溶液でｐＨを調整した。また、別容器において精製水にＬＭペクチンを溶解させてＬＭペクチンの濃縮液を調製し、これを前記水溶液に添加し、全量が６２．５ｍｌとなるようにさらに精製水を加えて各試料原液を得た。得られた各試料原溶液に炭酸水を混合して全量を１００ｍｌとし、下記の表１３に示す各試料（水性炭酸飲料）を得た。なお、得られた全ての試料において、ＬＭペクチンはゲル化せずに溶解していた。 (Examples 32-33, Comparative Example 19)
According to the composition shown in Table 13 below, citric acid, fructose glucose liquid sugar, sodium benzoate and citral were dissolved in 25 ml of purified water, and then the pH was adjusted with hydrochloric acid and / or aqueous sodium hydroxide solution. In a separate container, LM pectin is dissolved in purified water to prepare a concentrated solution of LM pectin, which is added to the aqueous solution, and further purified water is added so that the total amount becomes 62.5 ml. Obtained. Carbon dioxide water was mixed with each obtained sample stock solution to make the total amount 100 ml, and each sample (aqueous carbonated beverage) shown in Table 13 below was obtained. In all the obtained samples, LM pectin was dissolved without gelation.
　得られた試料について、まろやかさ、まとまり感の各項目について試験例３と同様にして評価した。比較例１７をコントロールとして実施例２８、２９を、比較例１８をコントロールとして実施例３０、３１を、比較例１９をコントロールとして実施例３２、３３を、それぞれ評価し、得られた結果を表１４に示す。表１４に示すように、強いレモンの匂いを呈するシトラールを配合した処方においても、ＬＭペクチンの配合によって、まろやかさ、まとまり感が十分に向上することが明らかになった。 The obtained sample was evaluated in the same manner as in Test Example 3 for each item of mellowness and unity. Examples 28 and 29 were evaluated using Comparative Example 17 as a control, Examples 30 and 31 were compared using Comparative Example 18 as a control, Examples 32 and 33 were evaluated using Comparative Example 19 as a control, and the results obtained are shown in Table 14. Shown in As shown in Table 14, it became clear that the mellowness and the feeling of unity were sufficiently improved by the blending of LM pectin even in the formulation blended with citral that had a strong lemon odor.
Figure JPOXMLDOC01-appb-T000013
Figure JPOXMLDOC01-appb-T000013
Figure JPOXMLDOC01-appb-T000014
Figure JPOXMLDOC01-appb-T000014
　本発明により、ＬＭペクチンを含有し、優れた服用感を有する水性炭酸飲料を提供することが可能となる。よって、本発明を医薬品、医薬部外品及び食品として提供することにより、これらの産業の発達が期待される。
  According to the present invention, it is possible to provide an aqueous carbonated drink containing LM pectin and having an excellent feeling of taking. Therefore, the development of these industries is expected by providing the present invention as pharmaceuticals, quasi drugs and foods.

Claims (7)

  1. 　ＬＭペクチンを含有しており、ｐＨが３．５未満であり、かつ、ＬＭペクチンがゲル化せずに溶解している、水性炭酸飲料。 An aqueous carbonated beverage that contains LM pectin, has a pH of less than 3.5, and dissolves LM pectin without gelation.
  2. 　さらに酸味料を含有する、請求項１に記載の水性炭酸飲料。 The aqueous carbonated drink according to claim 1, further comprising a sour agent.
  3. 　前記酸味料の含有量が水性炭酸飲料全量に対して０．３ｗ／ｖ％以上である、請求項２に記載の水性炭酸飲料。 The aqueous carbonated beverage according to claim 2, wherein the content of the acidulant is 0.3 w / v% or more based on the total amount of the aqueous carbonated beverage.
  4. 　前記酸味料が、クエン酸、リン酸、リンゴ酸及び酒石酸からなる群から選ばれる少なくとも１種である、請求項２又は３に記載の水性炭酸飲料。 The aqueous carbonated beverage according to claim 2 or 3, wherein the acidulant is at least one selected from the group consisting of citric acid, phosphoric acid, malic acid and tartaric acid.
  5. 　さらに甘味料を含有する、請求項１～４のうちのいずれか一項に記載の水性炭酸飲料。 The aqueous carbonated beverage according to any one of claims 1 to 4, further comprising a sweetener.
  6. 　前記甘味料が、スクラロース、アセスルファムカリウム、果糖ぶどう糖液糖及びエリスリトールからなる群から選ばれる少なくとも１種である、請求項５に記載の水性炭酸飲料。 The aqueous carbonated beverage according to claim 5, wherein the sweetener is at least one selected from the group consisting of sucralose, acesulfame potassium, fructose-glucose liquid sugar and erythritol.
  7. 　さらにシトラールを含有する、請求項１～６のうちのいずれか一項に記載の水性炭酸飲料。
     
          The aqueous carbonated beverage according to any one of claims 1 to 6, further comprising citral.

PCT/JP2017/000236 2016-01-13 2017-01-06 Water-based carbonated beverage WO2017122584A1 (en)

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CN114698755B (en) * 2022-04-24 2023-11-10 广州芬曼生物科技有限公司 A carbonic acid beverage containing green and orange jelly and its preparation method

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WO2014103737A1 (en) * 2012-12-25 2014-07-03 大正製薬株式会社 Water-based carbonated beverage

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Publication number Priority date Publication date Assignee Title
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