WO2018117081A1 - Limonene-containing carbonated beverage - Google Patents
Limonene-containing carbonated beverage Download PDFInfo
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- WO2018117081A1 WO2018117081A1 PCT/JP2017/045473 JP2017045473W WO2018117081A1 WO 2018117081 A1 WO2018117081 A1 WO 2018117081A1 JP 2017045473 W JP2017045473 W JP 2017045473W WO 2018117081 A1 WO2018117081 A1 WO 2018117081A1
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- limonene
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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
Definitions
- the present invention relates to a limonene-containing carbonated beverage. More specifically, the present invention relates to a limonene-containing carbonated beverage in which the bitterness and irritation peculiar to carbon dioxide gas are alleviated, a method for producing the carbonated beverage, and a method for alleviating the bitterness and irritation peculiar to carbon dioxide in the carbonated beverage.
- carbonated beverages can feel a refreshing feeling due to the carbonate contained in the beverages, they are favored by a wide range of consumers as beverages with excellent palatability. There are a wide variety of carbonated drinks currently on the market, but when the container is opened or poured into a container such as a cup, the drinker can visually entertain or feel refreshed by the user. And the like. It is also known that carbonated beverages have an appetite enhancing effect.
- Patent Document 1 discloses that the foamy feeling of a carbonated beverage is improved by adding a specific amount of a divalent inorganic metal salt such as magnesium chloride, magnesium sulfate, or calcium chloride.
- Patent Document 2 describes that adding a polyglycerin fatty acid ester to sparkling wine can enhance the foamy feeling and carbonated feeling of the wine.
- carbonated beverages have the characteristics described above, there are bitterness and irritation unique to carbon dioxide. Therefore, if the bitterness and irritation peculiar to the carbon dioxide gas in carbonated drinks can be eased, carbonated drinks can be drunk without stress.
- An object of the present invention is to provide an easily drinkable carbonated drink with a good back mouth, in which the bitterness and irritation peculiar to carbon dioxide gas are alleviated.
- a carbonated beverage having a carbon dioxide gas pressure of 1.0 kgf / cm 2 or more recognizes bitterness and irritation peculiar to carbon dioxide. Furthermore, the inventors surprisingly added limonene to the carbonated beverage as described above, adjusted its content to 50 to 200 ppm, and adjusted the pH of the carbonated beverage to 2.7 to 3.8. By adjusting, it discovered that the bitterness and irritation
- the present invention includes, but is not limited to: (1) The content of limonene is 50 to 200 ppm, The carbon dioxide pressure is 1.0 to 2.7 kgf / cm 2 , pH is 2.7 to 3.8, Carbonated beverages having a fruit juice content of less than 5%. (2) The carbonated beverage according to claim (1), wherein limonene is blended as a limonene-containing emulsified fragrance. (3) The carbonated beverage according to (1) or (2), which has been subjected to a heat sterilization treatment. (4) The carbonated drink according to any one of (1) to (3), which is a container-packed drink.
- a method for producing a carbonated beverage (A) a step of blending limonene and adjusting the content of limonene in the beverage to 50 to 200 ppm; (B) adjusting the carbon dioxide pressure in the beverage to 1.0 to 2.7 kgf / cm 2 ; (C) adjusting the pH of the beverage to 2.7-3.8, and (D) when the beverage contains fruit juice, the step of adjusting the juice content in the beverage to less than 5%;
- the said manufacturing method including.
- a method for alleviating the bitterness and irritation unique to carbon dioxide in carbonated beverages (A) a step of blending limonene and adjusting the content of limonene in the beverage to 50 to 200 ppm; (B) adjusting the gas pressure in the beverage to 1.0 to 2.7 kgf / cm 2 ; (C) adjusting the pH of the beverage to 2.7-3.8, and (D) when the beverage contains fruit juice, the step of adjusting the juice content in the beverage to less than 5%; Said method.
- Limonene-containing carbonated beverage In one embodiment of the present invention, the content of limonene is within a specific range, the carbon dioxide pressure is within a specific range, the pH is within a specific range, and the fruit juice content is less than 5% It is a carbonated drink.
- Carbonated beverage The beverage of the present invention is a carbonated beverage containing carbon dioxide gas. If the carbon dioxide pressure in the carbonated beverage is too low, the stimulation and bitterness of carbon dioxide are hardly felt, and if it is too high, the stimulation and bitterness of the carbon dioxide pressure are too strong to relax.
- carbon dioxide pressure in the carbonated beverage of the present invention is preferably at 20 °C 1.0kgf / cm 2 or more, more preferably 1.1 kgf / cm 2 or more, still more preferably 1.2 kgf / cm 2 or more, It is preferably 2.7 kgf / cm 2 or less, more preferably 2.5 kgf / cm 2 or less, and even more preferably 2.3 kgf / cm 2 or less.
- the carbon dioxide pressure in the carbonated beverage of the present invention is 1.0 to 2.7 kgf / cm 2 at 20 ° C., preferably 1.1 to 2.5 kgf / cm 2 , more preferably 1.2 to 2.3 kgf / cm 2 .
- the carbon dioxide pressure in the beverage can be prepared by a method generally known to those skilled in the art, and is not particularly limited.
- carbon dioxide may be dissolved in the beverage under pressure, or carbon dioxide and the beverage may be mixed in a pipe using a mixer such as a carbonator from Zuchenhagen.
- the beverage may be absorbed by spraying the beverage into a tank filled with carbon dioxide, or the beverage and carbonated water may be mixed.
- Measurement of carbon dioxide pressure in beverages can be performed by methods known to those skilled in the art. For example, it can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. More specifically, the sample temperature is set to 20 ° C., and the gas volume measuring device measures the degassing (snift) in the air in the container and shakes, and then measures the carbon dioxide pressure. In this specification, unless otherwise specified, the carbon dioxide pressure is measured by this method.
- the carbonated beverage of the present invention contains limonene.
- Limonene (d-limonene, C 10 H 16 ) is a kind of monocyclic monoterpene contained in the skin of citrus fruits, and is a component exhibiting a so-called citrus-like scent.
- the content of limonene in the carbonated beverage of the present invention is preferably 50 ppm or more, but in the range of 50 to 200 ppm, it can be 60 ppm or more, 70 ppm or more, 80 ppm or more, 90 ppm or more.
- the limonene content is preferably 200 ppm or less, but can be 180 ppm or less, 150 ppm or less, or 100 ppm or less in the range of 50 to 200 ppm.
- the content of limonene in the carbonated beverage of the present invention is 50 to 200 ppm, preferably 50 to 180 ppm, more preferably 50 to 150 ppm.
- limonene is mostly contained in the “fruit skin” of citrus fruits and not so much in “fruit pulp” of citrus fruits. Therefore, limonene is hardly contained in a general citrus fruit juice manufactured using pulp other than the peel.
- the limonene content is less than 50 ppm with respect to a carbonated beverage having a carbon dioxide gas pressure of 1.0 to 2.7 kgf / cm 2 , the bitterness and irritation mitigation effect peculiar to carbon dioxide cannot be obtained.
- the limonene content is more than 200 ppm, the citrus-like fragrance peculiar to limonene becomes too strong, and the balance of flavor balance and taste thickness of the beverage is lost.
- the method for adjusting the content of limonene is not particularly limited as long as the content of limonene in the carbonated beverage is within the above range.
- commercially available or synthetic limonene can be used, essential oils containing limonene, fragrances, emulsified fragrances, etc., or fruit juice containing limonene can be used.
- the pH of the carbonated beverage of the present invention is not particularly limited, but if the pH is too low, the taste becomes too sharp and the effect of limonene cannot be expected. If the pH is too high, the aftertaste of minerals (such as sodium) becomes strong, and limonene The effect of decreases. Accordingly, the pH in the carbonated beverage of the present invention is preferably 2.7 or more, more preferably 2.8 or more, still more preferably 2.9 or more, preferably 3.8 or less, more preferably 3.7 or less. More preferably, it is 3.6 or less. Typically, the pH of the carbonated beverage of the present invention is 2.7 to 3.8, preferably 2.8 to 3.7, more preferably 2.9 to 3.6.
- the pH can be adjusted by adjusting the amount of acidulant used in the beverage.
- a known method can be used. For example, according to JIS Z 8802 pH measurement method, it can be measured at 20 ° C. using a pH meter (JIS Z 8805 pH measurement glass electrode).
- the carbonated beverage of the present invention may be fruitless juice or may contain one kind or two or more kinds of fruit juice.
- the kind of fruit juice is not particularly limited, but citrus fruit juice rich in limonene can be contained, or non-citrus fruit juice can be contained.
- the content of the fruit juice in the carbonated beverage of the present invention is not particularly limited, but when the fruit juice content is 5.0 w / w% or more, the thickness and taste of the fruit juice are conspicuous, and the effect of limonene is reduced.
- the content of the fruit juice in the carbonated beverage of the present invention is preferably less than 5.0 w / w% in terms of the fruit juice ratio, although it depends on the content of limonene in the fruit juice.
- the content of the fruit juice in the carbonated beverage of the present invention is preferably 0 w / w% or more, more preferably 0.5 w / w% or more, and even more preferably 1.0 w / w%, in terms of the fruit juice ratio. It is above, Preferably it is less than 5.0 w / w%, More preferably, it is 4.0% w / w or less, More preferably, it is 3.0 w / w% or less.
- the content of fruit juice in the carbonated beverage of the present invention is 0 w / w% or more and less than 5.0 w / w%, preferably 0.5 w / w% or more and 4.0 w / w% or less, more preferably 1 It is 0.0 w / w% or more and 3.0 w / w% or less.
- the “fruit juice ratio” in the carbonated beverage is calculated by the following conversion formula using the fruit juice blending amount (g) blended in 100 g of beverage.
- the concentration ratio it shall be in accordance with the JAS standard, excluding refractometer readings for sugars such as carbohydrates and honey added to fruit juice.
- Fruit juice ratio (w / w%) ⁇ fruit juice content (g)> ⁇ ⁇ concentration ratio> / 100 mL / ⁇ specific gravity of beverage> ⁇ 100
- the content of limonene in the beverage can be adjusted using fruit juice containing limonene.
- the kind of fruit juice is not particularly limited as long as limonene is contained in the fruit juice, but limonene is contained in a large amount in the peel of citrus fruit, and therefore it is preferable to use fruit juice derived from citrus fruit.
- fruit juice derived from citrus fruit examples include lemon juice, grapefruit juice, orange juice, kabosu juice, kumquat juice, Satsuma mandarin juice, Natsumikan juice, sweety juice, yuzu juice, shiquawasa juice, lime juice and the like, and lemon juice can be used. Particularly preferred.
- the fruit juice used in the carbonated beverage of the present invention may be prepared using any of straight fruit juice, fruit juice obtained by diluting straight fruit juice, concentrated fruit juice and concentrated reduced fruit juice.
- the straight fruit juice refers to fruit juice that has not been concentrated or diluted with respect to fruit juice.
- Concentrated fruit juice refers to a straight fruit juice obtained by removing moisture from the fruit juice by a heating concentration method, a freezing concentration method, or the like to increase the concentration of the fruit juice.
- the concentrated reduced fruit juice refers to fruit juice diluted with water or the like so as to have a concentration equivalent to the straight fruit juice in terms of calculation.
- clear fruit juice and turbid fruit juice can be used, and whole fruit juice including fruit hulls is crushed to remove only coarse and solid solids such as seeds, fruit puree with fruit lining, or dried fruit It is also possible to use a fruit juice obtained by crushing or extracting the pulp.
- the fruit juice may be non-heat sterilized fruit juice or heat sterilized fruit juice.
- the non-heat sterilization include filtration sterilization using a membrane filter and a hollow fiber, and ultraviolet sterilization.
- heat sterilization the high temperature sterilization performed at 100 degreeC or more, the low temperature sterilization performed below 100 degreeC, etc. are mentioned, for example.
- the emulsified fragrance is a fragrance that has been improved in dispersibility by micellizing the fragrance component using an emulsifier, and separates poorly water-soluble components from cold press (CP) oil and terpeneless oil. Because there is no strong flavor can be achieved.
- the emulsified fragrance unless otherwise specified, is a poorly water-soluble component contained in an oil phase by stirring and mixing an oil phase containing CP oil and / or terpeneless oil and an aqueous phase containing an emulsifier. The thing which emulsified the sex component.
- emulsified fragrances usually contain an excess of emulsifier above the critical micelle concentration (CMC).
- CMC critical micelle concentration
- the emulsified fragrance used in the present invention contains such an excess emulsifier.
- the concentration of the fragrance (CP oil and / or terpeneless oil) in the emulsified fragrance is, for example, 0.25% (w / w) or more, preferably 0.50% (w / w) or more, more preferably 1.0%. (W / w) or more.
- emulsifiers are roughly classified into natural emulsifiers and synthetic emulsifiers.
- natural emulsifiers include gum arabic, gati gum, and guar gum
- synthetic emulsifiers include glycerin fatty acid esters and sucrose fatty acid esters.
- Synthetic emulsifiers have peculiar bitterness, and when used in combination with natural raw materials, there is a problem that they tend to cause aggregation and precipitation.
- synthetic emulsifiers can be widely applied to beverages, and since micelle particles are large, they tend to become cloudy, but this also has the effect of providing complex taste, thickness, and body.
- the emulsifier is preferably a natural emulsifier.
- Preferred examples of such emulsifiers include gum arabic, gati gum, guar gum, karaya gum, carob bean gum (locust bean gum), xanthan gum, gellan gum, tragand gum, psyllium seed gum, carrageenan, microfibrous cellulose (microcrystalline cellulose), far selelain, pectin , Agar, cyclodextrin, gelatin, methylcellulose, hydroxypropylmethylcellulose, sodium carboxymethylcellulose, polydextrose, arabinogalactan, curdlan, processed algae, purified carrageenan algae powder, sodium alginate, potassium alginate, calcium alginate, ammonium alginate , Propylene glycol alginate, sodium polyacrylate, caseinate Presence or absence.
- a surfactant having an insufficient emulsifying effect may be used together with a natural emulsifier for the purpose of adjusting the specific gravity.
- a surfactant is a sucrose fatty acid ester.
- the perfume used in the emulsified perfume may be obtained from the same or the same source material as the essential oil used in the oil perfume, or may be different.
- the source material of the essential oil and / or fragrance used in the present invention is not particularly limited as long as it contains limonene.
- lemon, grapefruit, orange, kabosu, kumquat, shrimp mandarin, nutmican, sweetie, yuz, and shiquar Sir, lime, etc. are mentioned, and it is preferable to use lemon.
- the emulsified fragrance containing limonene is referred to as “limonene-containing emulsified fragrance”.
- emulsifying fragrances include chelating agents (for example, phytic acid), tocophenol, L- Ascorbic acid and pigments may be included.
- the kind of carbonated drink of the present invention is not particularly limited.
- it may be a non-alcoholic beverage such as a soft drink, a fruit juice-containing beverage, a dairy beverage, a tea beverage, a coffee beverage, a health beverage, or a sports beverage, or an alcoholic beverage. It is preferably an alcoholic beverage.
- Container-packed beverages, heat-sterilized beverages The carbonated beverages of the present invention can be made into container-packed beverages.
- a container-packed beverage is preferable because it can be stably stored for a long period of time.
- the container of the container-packed beverage is not particularly limited, and any commonly used container such as a metal container, a resin container, a paper container, or a glass container can be used. Specific examples include metal containers such as aluminum cans and steel cans, resin containers such as PET bottles, paper containers such as paper packs, and glass containers such as glass bottles.
- the carbonated beverage of the present invention may or may not be heat sterilized.
- the heat sterilization method is not particularly limited, and a known method can be used. For example, filling a container that has been heat sterilized by filling a container with a carbonated beverage or a beverage before filling with carbon dioxide gas, or by sterilizing the beverage before filling with carbon dioxide gas, Beverages can be produced. More specifically, in the case of a container-packed beverage such as a PET bottle, a paper pack, a bottle beverage, or a pouch beverage, for example, FP or UHT sterilization that is held at 90 to 130 ° C. for 1 to 60 seconds can be performed. When the carbonated beverage of the present invention is used as a container-packed beverage, either a hot pack filling method or an aseptic filling method can be used.
- One aspect of the present invention is a method for producing carbonated beverage, comprising (a) limonene and the content of limonene in the carbonated beverage (B) adjusting the carbon dioxide pressure in the carbonated beverage to 1.0 to 2.7 kgf / cm 2 , (c) adjusting the pH of the beverage to 2.7 to 3.8 It is the said manufacturing method including the process to adjust, and the process of adjusting (d) fruit juice content in a drink to less than 5% when the drink contains fruit juice.
- the method is a method for alleviating the bitterness and irritation peculiar to carbon dioxide in carbonated beverages, the step of (a) blending limonene and adjusting the content of limonene in the carbonated beverage to 50 to 200 ppm. (B) adjusting the carbon dioxide gas pressure in the carbonated beverage to 1.0 to 2.7 kgf / cm 2 , (c) adjusting the pH of the beverage to 2.7 to 3.8, and (d) When a drink contains fruit juice, it is the said method including the process of adjusting the fruit juice content in a drink to less than 5%.
- the method may further include a container filling step and a heat sterilization treatment step. Note that these steps may be performed in any order as long as the content, carbon dioxide gas pressure, pH, and the like in the finally obtained carbonated beverage are within a predetermined range.
- the content range of limonene and fruit juice, the range of carbon dioxide pressure and pH, the emulsified flavor and the like are as described above for the carbonated beverage.
- the carbon dioxide sealing method, the carbon dioxide pressure adjustment method, the pH adjustment method, the container filling method and the heat sterilization treatment method are also as described above for the carbonated beverage.
- Example 1 Preparation of limonene-containing emulsified fragrance
- a limonene-containing emulsified fragrance was prepared by emulsifying D-limonene (manufactured by Inoue Fragrance Co., Ltd .: limonene content 95 w / w%) with the formulation shown in Table 1 into a fragrance preparation. did. Specifically, citric acid (Owil Co., Ltd.) and L-ascorbic acid (Ouil Co., Ltd.) are dissolved in an appropriate amount of pure water, and gum arabic (Nexira Co.) is added and stirred with a homomixer. And dissolved. After that, it was confirmed that the raw material was completely dissolved, and it was stored overnight in a cold dark room to form an aqueous layer.
- Sucrose Acetate Isobutyrate manufactured by EASTMAN
- D-limonene mixed tocopherol
- medium chain fatty acid triglyceride manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
- the oil layer was added while stirring the aqueous layer at 5000 rpm with a homomixer. Thereafter, the stirring speed was increased while observing the homogenization state, and stirring was continued for about 10 minutes. Further, the mixture was homogenized with a homogenizer (about 50 MPa) to prepare an emulsified flavor.
- Example 2 Effects of limonene content and pH on bitterness and irritation peculiar to carbon dioxide gas Samples of carbonated beverages 1 to 24 were prepared with various changes in limonene content, gas pressure, and pH in the beverage. A sensory evaluation test was conducted. A method for preparing sample carbonated beverages 1 to 24 and a method for sensory evaluation test are shown below.
- a container-packed carbonated beverage was produced according to the formulation shown in Table 2. Specifically, as shown in Table 2, after dissolving sugar, citric acid and trisodium citrate in water, the limonene-containing emulsified fragrance whose limonene content was measured by GC-MS was adjusted to a predetermined limonene content. Added to. Thereafter, the volume was increased to 250 mL to prepare a 4-fold concentrated syrup, and carbonated water was mixed with this to prepare a carbonated beverage having a predetermined gas pressure. As a control, a beverage having a limonene content of 0 ppm, a gas pressure of 1.0 kgf / cm 2 , and a pH of 3.0 was used.
- Tables 3 to 5 show the limonene content (ppm), carbon dioxide pressure (kgf / cm 2 ), and pH of each sample carbonated beverage.
- the measuring method of limonene content, a carbon dioxide gas pressure, and pH is as follows.
- the carbon dioxide pressure in the sample carbonated drink was measured by setting the sample temperature to 20 ° C., and measuring the carbon dioxide pressure after degassing (snift) and shaking in the container air with a gas volume measuring device.
- the carbonated beverages whose limonene content, carbon dioxide pressure, and pH are within the predetermined ranges of the present invention all have sensory evaluation points exceeding 3 points, and the bitterness and irritation peculiar to carbon dioxide gas It became clear that it was relaxed.
- Table 5 it was shown that the effects of the present invention can be obtained even when limonene content is adjusted by directly adding limonene. Therefore, according to the present invention, by adjusting the limonene content, carbon dioxide gas pressure, and pH in the carbonated beverage within the scope of the present invention, the bitterness and irritation peculiar to carbon dioxide gas are alleviated, and a carbonated beverage that can be more preferably drunk. It became clear that can be realized.
- Example 3 Effect of fruit juice content on bitterness and irritation peculiar to carbon dioxide gas
- a container-packed beverage was produced according to the formulation shown in Table 6, and a sensory evaluation test was performed on each. Specifically, after dissolving sugar, citric acid and trisodium citrate in water, mixed with 6.9 times frozen concentrated lemon turbid juice, limonene-containing emulsion whose limonene content was previously measured by GC-MS A predetermined amount of perfume was added. Thereafter, the volume was increased to 250 mL to prepare a 4-fold concentrated syrup, and carbonated water was mixed with this to prepare a carbonated beverage having a predetermined gas pressure.
- the limonene content in the sample beverages 25 to 34 was 0 to 200 ppm
- the gas pressure was 2.0 kgf / cm 2
- the pH was 3.0.
- Example 4 Effects of heat sterilization treatment of beverages Sample carbonated beverages 35 to 42 were prepared with various prescriptions as shown in Table 8, with different limonene content and gas pressure in the beverage, and subjected to heat sterilization treatment. Each was subjected to a sensory evaluation test. Specifically, sugar, citric acid, and trisodium citrate were dissolved in water, and limonene-containing emulsified fragrance whose limonene content was measured by GC-MS in advance was added thereto. Thereafter, the volume was increased to 250 mL to prepare a 4 times concentration syrup, which was sterilized by heating at 93 ° C. for 30 seconds, filled in a predetermined amount, and then mixed with carbonated water to have a predetermined gas pressure. A carbonated beverage was prepared.
- the present invention provides a new means for preparing a carbonated beverage that can be drunk more preferably, the bitterness and irritation peculiar to carbon dioxide in the carbonated beverage are alleviated, the industrial applicability is high.
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Abstract
Provided is a carbonated beverage which is reduced in a bitter taste and astringency both characteristic of carbon dioxide gas and which can be consumed more preferentially.
The content of limonene and the pressure of carbon dioxide gas in the beverage are respectively adjusted to values falling within specific ranges.
Description
本発明は、リモネン含有炭酸飲料に関する。より詳細には、炭酸ガス特有の苦味と刺激が緩和されたリモネン含有炭酸飲料、前記炭酸飲料の製造方法、及び炭酸飲料における炭酸ガス特有の苦味と刺激を緩和する方法に関する。
The present invention relates to a limonene-containing carbonated beverage. More specifically, the present invention relates to a limonene-containing carbonated beverage in which the bitterness and irritation peculiar to carbon dioxide gas are alleviated, a method for producing the carbonated beverage, and a method for alleviating the bitterness and irritation peculiar to carbon dioxide in the carbonated beverage.
炭酸飲料は、飲料に含まれる炭酸によって爽快感を感じることができるため、嗜好性に優れた飲料として幅広い層の消費者に好んで飲用されている。現在市販されている炭酸飲料は多種多様であるが、容器を開栓した際又はコップ等の容器に注いだ際の泡立ちにより飲用者を視覚的に楽しませたり、飲用者にのど越しの爽快感を与えたりする等の特性を有している。また、炭酸飲料には食欲増進効果があることも知られている。
Since carbonated beverages can feel a refreshing feeling due to the carbonate contained in the beverages, they are favored by a wide range of consumers as beverages with excellent palatability. There are a wide variety of carbonated drinks currently on the market, but when the container is opened or poured into a container such as a cup, the drinker can visually entertain or feel refreshed by the user. And the like. It is also known that carbonated beverages have an appetite enhancing effect.
さらに近年、泡感が改善された炭酸飲料や、炭酸感や爽快感が高められた炭酸飲料などが開発されている。例えば、特許文献１には、塩化マグネシウム、硫酸マグネシウム、又は塩化カルシウムのような二価の無機金属塩を特定量で添加することにより、炭酸飲料の泡感が改善されることが開示されている。また、特許文献２には、スパークリングワインにポリグリセリン脂肪酸エステルを添加することで、ワインの泡感及び炭酸感を高めることができることが記載されている。
In recent years, carbonated beverages with improved foam feeling and carbonated beverages with enhanced carbonated feeling and refreshing feeling have been developed. For example, Patent Document 1 discloses that the foamy feeling of a carbonated beverage is improved by adding a specific amount of a divalent inorganic metal salt such as magnesium chloride, magnesium sulfate, or calcium chloride. . Patent Document 2 describes that adding a polyglycerin fatty acid ester to sparkling wine can enhance the foamy feeling and carbonated feeling of the wine.
炭酸飲料には上記のような特徴がある一方で、炭酸ガス特有の苦味と刺激がある。そのため、炭酸飲料における炭酸ガス特有の苦味と刺激を緩和することができれば、炭酸飲料をよりストレスなく飲用することができる。
While carbonated beverages have the characteristics described above, there are bitterness and irritation unique to carbon dioxide. Therefore, if the bitterness and irritation peculiar to the carbon dioxide gas in carbonated drinks can be eased, carbonated drinks can be drunk without stress.
本発明は、炭酸ガス特有の苦味と刺激が緩和され、後口の良好な飲みやすい炭酸飲料を提供することを目的とする。
An object of the present invention is to provide an easily drinkable carbonated drink with a good back mouth, in which the bitterness and irritation peculiar to carbon dioxide gas are alleviated.
本発明者らは上記課題を解決すべく鋭意検討した結果、炭酸ガス圧が１．０ｋｇｆ／ｃｍ２以上の炭酸飲料では、炭酸ガス特有の苦味と刺激が認識されることを見出した。さらに、本発明者らは、驚くべきことに、前記のような炭酸飲料にリモネンを配合し、その含有量を５０～２００ｐｐｍに調整し、かつ炭酸飲料のｐＨを２．７～３．８に調整することで、炭酸ガス特有の苦味と刺激を緩和できることを見出し、本発明を完成するに至った。
As a result of intensive studies to solve the above problems, the present inventors have found that a carbonated beverage having a carbon dioxide gas pressure of 1.0 kgf / cm 2 or more recognizes bitterness and irritation peculiar to carbon dioxide. Furthermore, the inventors surprisingly added limonene to the carbonated beverage as described above, adjusted its content to 50 to 200 ppm, and adjusted the pH of the carbonated beverage to 2.7 to 3.8. By adjusting, it discovered that the bitterness and irritation | stimulation peculiar to a carbon dioxide gas could be eased, and came to complete this invention.
本発明は、これらに限定されないが、以下を含む。
（１）リモネンの含有量が５０～２００ｐｐｍであり、
炭酸ガス圧が１．０～２．７ｋｇｆ／ｃｍ２であり、
ｐＨが２．７～３．８であり、
果汁含有量が５％未満である、炭酸飲料。
（２）リモネンがリモネン含有乳化香料として配合されたものである、請求項（１）に記載の炭酸飲料。
（３）加熱殺菌処理されたものである、（１）又は（２）に記載の炭酸飲料。
（４）容器詰め飲料である、（１）～（３）のいずれかに記載の炭酸飲料。
（５）炭酸飲料の製造方法であって、
（ａ）リモネンを配合して、飲料中のリモネンの含有量を５０～２００ｐｐｍに調整する工程、
（ｂ）飲料中の炭酸ガス圧を１．０～２．７ｋｇｆ／ｃｍ２に調整する工程、
（ｃ）飲料のｐＨを２．７～３．８に調整する工程、及び、
（ｄ）飲料が果汁を含む場合は、飲料中の果汁含有量を５％未満に調整する工程、
を含む、前記製造方法。
（６）炭酸飲料における炭酸ガス特有の苦味と刺激を緩和する方法であって、
（ａ）リモネンを配合して、飲料中のリモネンの含有量を５０～２００ｐｐｍに調整する工程、
（ｂ）飲料中のガス圧を１．０～２．７ｋｇｆ／ｃｍ２に調整する工程、
（ｃ）飲料のｐＨを２．７～３．８に調整する工程、及び、
（ｄ）飲料が果汁を含む場合は、飲料中の果汁含有量を５％未満に調整する工程、
を含む、前記方法。 The present invention includes, but is not limited to:
(1) The content of limonene is 50 to 200 ppm,
The carbon dioxide pressure is 1.0 to 2.7 kgf / cm 2 ,
pH is 2.7 to 3.8,
Carbonated beverages having a fruit juice content of less than 5%.
(2) The carbonated beverage according to claim (1), wherein limonene is blended as a limonene-containing emulsified fragrance.
(3) The carbonated beverage according to (1) or (2), which has been subjected to a heat sterilization treatment.
(4) The carbonated drink according to any one of (1) to (3), which is a container-packed drink.
(5) A method for producing a carbonated beverage,
(A) a step of blending limonene and adjusting the content of limonene in the beverage to 50 to 200 ppm;
(B) adjusting the carbon dioxide pressure in the beverage to 1.0 to 2.7 kgf / cm 2 ;
(C) adjusting the pH of the beverage to 2.7-3.8, and
(D) when the beverage contains fruit juice, the step of adjusting the juice content in the beverage to less than 5%;
The said manufacturing method including.
(6) A method for alleviating the bitterness and irritation unique to carbon dioxide in carbonated beverages,
(A) a step of blending limonene and adjusting the content of limonene in the beverage to 50 to 200 ppm;
(B) adjusting the gas pressure in the beverage to 1.0 to 2.7 kgf / cm 2 ;
(C) adjusting the pH of the beverage to 2.7-3.8, and
(D) when the beverage contains fruit juice, the step of adjusting the juice content in the beverage to less than 5%;
Said method.
（１）リモネンの含有量が５０～２００ｐｐｍであり、
炭酸ガス圧が１．０～２．７ｋｇｆ／ｃｍ２であり、
ｐＨが２．７～３．８であり、
果汁含有量が５％未満である、炭酸飲料。
（２）リモネンがリモネン含有乳化香料として配合されたものである、請求項（１）に記載の炭酸飲料。
（３）加熱殺菌処理されたものである、（１）又は（２）に記載の炭酸飲料。
（４）容器詰め飲料である、（１）～（３）のいずれかに記載の炭酸飲料。
（５）炭酸飲料の製造方法であって、
（ａ）リモネンを配合して、飲料中のリモネンの含有量を５０～２００ｐｐｍに調整する工程、
（ｂ）飲料中の炭酸ガス圧を１．０～２．７ｋｇｆ／ｃｍ２に調整する工程、
（ｃ）飲料のｐＨを２．７～３．８に調整する工程、及び、
（ｄ）飲料が果汁を含む場合は、飲料中の果汁含有量を５％未満に調整する工程、
を含む、前記製造方法。
（６）炭酸飲料における炭酸ガス特有の苦味と刺激を緩和する方法であって、
（ａ）リモネンを配合して、飲料中のリモネンの含有量を５０～２００ｐｐｍに調整する工程、
（ｂ）飲料中のガス圧を１．０～２．７ｋｇｆ／ｃｍ２に調整する工程、
（ｃ）飲料のｐＨを２．７～３．８に調整する工程、及び、
（ｄ）飲料が果汁を含む場合は、飲料中の果汁含有量を５％未満に調整する工程、
を含む、前記方法。 The present invention includes, but is not limited to:
(1) The content of limonene is 50 to 200 ppm,
The carbon dioxide pressure is 1.0 to 2.7 kgf / cm 2 ,
pH is 2.7 to 3.8,
Carbonated beverages having a fruit juice content of less than 5%.
(2) The carbonated beverage according to claim (1), wherein limonene is blended as a limonene-containing emulsified fragrance.
(3) The carbonated beverage according to (1) or (2), which has been subjected to a heat sterilization treatment.
(4) The carbonated drink according to any one of (1) to (3), which is a container-packed drink.
(5) A method for producing a carbonated beverage,
(A) a step of blending limonene and adjusting the content of limonene in the beverage to 50 to 200 ppm;
(B) adjusting the carbon dioxide pressure in the beverage to 1.0 to 2.7 kgf / cm 2 ;
(C) adjusting the pH of the beverage to 2.7-3.8, and
(D) when the beverage contains fruit juice, the step of adjusting the juice content in the beverage to less than 5%;
The said manufacturing method including.
(6) A method for alleviating the bitterness and irritation unique to carbon dioxide in carbonated beverages,
(A) a step of blending limonene and adjusting the content of limonene in the beverage to 50 to 200 ppm;
(B) adjusting the gas pressure in the beverage to 1.0 to 2.7 kgf / cm 2 ;
(C) adjusting the pH of the beverage to 2.7-3.8, and
(D) when the beverage contains fruit juice, the step of adjusting the juice content in the beverage to less than 5%;
Said method.
本発明によると、炭酸飲料における炭酸ガス特有の苦味と刺激が緩和された、後口の良好な飲みやすい炭酸飲料を得ることができる。
According to the present invention, it is possible to obtain an easily drinkable carbonated drink with a good back mouth, in which the bitterness and irritation peculiar to carbon dioxide in the carbonated drink are alleviated.
１．リモネン含有炭酸飲料
本発明の一態様は、リモネンの含有量が特定の範囲内であり、炭酸ガス圧が特定の範囲内であり、ｐＨが特定の範囲内であり、果汁含有量が５％未満である、炭酸飲料である。 1. Limonene-containing carbonated beverage In one embodiment of the present invention, the content of limonene is within a specific range, the carbon dioxide pressure is within a specific range, the pH is within a specific range, and the fruit juice content is less than 5% It is a carbonated drink.
本発明の一態様は、リモネンの含有量が特定の範囲内であり、炭酸ガス圧が特定の範囲内であり、ｐＨが特定の範囲内であり、果汁含有量が５％未満である、炭酸飲料である。 1. Limonene-containing carbonated beverage In one embodiment of the present invention, the content of limonene is within a specific range, the carbon dioxide pressure is within a specific range, the pH is within a specific range, and the fruit juice content is less than 5% It is a carbonated drink.
１－１．炭酸飲料
本発明の飲料は、炭酸ガスを含有させた炭酸飲料である。炭酸飲料における炭酸ガス圧は、低すぎると炭酸ガスの刺激や苦味がほとんど感じられず、高すぎると炭酸ガス圧の刺激や苦味が強すぎて緩和できない。従って、本発明の炭酸飲料における炭酸ガス圧は、２０℃において好ましくは１．０ｋｇｆ／ｃｍ２以上、より好ましくは１．１ｋｇｆ／ｃｍ２以上、さらに好ましくは１．２ｋｇｆ／ｃｍ２以上であり、好ましくは２．７ｋｇｆ／ｃｍ２以下、より好ましくは２．５ｋｇｆ／ｃｍ２以下、さらに好ましくは２．３ｋｇｆ／ｃｍ２以下である。典型的には、本発明の炭酸飲料における炭酸ガス圧は、２０℃において１．０～２．７ｋｇｆ／ｃｍ２、好ましくは１．１～２．５ｋｇｆ／ｃｍ２、より好ましくは１．２～２．３ｋｇｆ／ｃｍ２である。 1-1. Carbonated beverage The beverage of the present invention is a carbonated beverage containing carbon dioxide gas. If the carbon dioxide pressure in the carbonated beverage is too low, the stimulation and bitterness of carbon dioxide are hardly felt, and if it is too high, the stimulation and bitterness of the carbon dioxide pressure are too strong to relax. Thus, carbon dioxide pressure in the carbonated beverage of the present invention is preferably at 20 ℃ 1.0kgf / cm 2 or more, more preferably 1.1 kgf / cm 2 or more, still more preferably 1.2 kgf / cm 2 or more, It is preferably 2.7 kgf / cm 2 or less, more preferably 2.5 kgf / cm 2 or less, and even more preferably 2.3 kgf / cm 2 or less. Typically, the carbon dioxide pressure in the carbonated beverage of the present invention is 1.0 to 2.7 kgf / cm 2 at 20 ° C., preferably 1.1 to 2.5 kgf / cm 2 , more preferably 1.2 to 2.3 kgf / cm 2 .
本発明の飲料は、炭酸ガスを含有させた炭酸飲料である。炭酸飲料における炭酸ガス圧は、低すぎると炭酸ガスの刺激や苦味がほとんど感じられず、高すぎると炭酸ガス圧の刺激や苦味が強すぎて緩和できない。従って、本発明の炭酸飲料における炭酸ガス圧は、２０℃において好ましくは１．０ｋｇｆ／ｃｍ２以上、より好ましくは１．１ｋｇｆ／ｃｍ２以上、さらに好ましくは１．２ｋｇｆ／ｃｍ２以上であり、好ましくは２．７ｋｇｆ／ｃｍ２以下、より好ましくは２．５ｋｇｆ／ｃｍ２以下、さらに好ましくは２．３ｋｇｆ／ｃｍ２以下である。典型的には、本発明の炭酸飲料における炭酸ガス圧は、２０℃において１．０～２．７ｋｇｆ／ｃｍ２、好ましくは１．１～２．５ｋｇｆ／ｃｍ２、より好ましくは１．２～２．３ｋｇｆ／ｃｍ２である。 1-1. Carbonated beverage The beverage of the present invention is a carbonated beverage containing carbon dioxide gas. If the carbon dioxide pressure in the carbonated beverage is too low, the stimulation and bitterness of carbon dioxide are hardly felt, and if it is too high, the stimulation and bitterness of the carbon dioxide pressure are too strong to relax. Thus, carbon dioxide pressure in the carbonated beverage of the present invention is preferably at 20 ℃ 1.0kgf / cm 2 or more, more preferably 1.1 kgf / cm 2 or more, still more preferably 1.2 kgf / cm 2 or more, It is preferably 2.7 kgf / cm 2 or less, more preferably 2.5 kgf / cm 2 or less, and even more preferably 2.3 kgf / cm 2 or less. Typically, the carbon dioxide pressure in the carbonated beverage of the present invention is 1.0 to 2.7 kgf / cm 2 at 20 ° C., preferably 1.1 to 2.5 kgf / cm 2 , more preferably 1.2 to 2.3 kgf / cm 2 .
飲料中の炭酸ガス圧は、当業者に通常知られる方法を用いて調製することができ、特に限定されない。例えば、二酸化炭素を加圧下で飲料に溶解させてもよいし、ツーヘンハーゲン社のカーボネーターなどのミキサーを用いて配管中で二酸化炭素と飲料とを混合してもよい。また、二酸化炭素が充満したタンク中に飲料を噴霧することにより二酸化炭素を飲料に吸収させてもよいし、飲料と炭酸水などを混合してもよい。
The carbon dioxide pressure in the beverage can be prepared by a method generally known to those skilled in the art, and is not particularly limited. For example, carbon dioxide may be dissolved in the beverage under pressure, or carbon dioxide and the beverage may be mixed in a pipe using a mixer such as a carbonator from Zuchenhagen. Also, the beverage may be absorbed by spraying the beverage into a tank filled with carbon dioxide, or the beverage and carbonated water may be mixed.
飲料中の炭酸ガス圧の測定は、当業者に公知の方法によって行うことができる。例えば、京都電子工業製ガスボリューム測定装置ＧＶＡ－５００Ａを用いて測定することができる。より詳細には、試料温度を２０℃とし、前記ガスボリューム測定装置において容器内空気中のガス抜き（スニフト）、振とう後、炭酸ガス圧を測定する。本明細書においては、特段の記載がない限り、当該方法によって炭酸ガス圧を測定する。
Measurement of carbon dioxide pressure in beverages can be performed by methods known to those skilled in the art. For example, it can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. More specifically, the sample temperature is set to 20 ° C., and the gas volume measuring device measures the degassing (snift) in the air in the container and shakes, and then measures the carbon dioxide pressure. In this specification, unless otherwise specified, the carbon dioxide pressure is measured by this method.
１－２．リモネン
本発明の炭酸飲料は、リモネンを含有する。リモネン（ｄ－ｌｉｍｏｎｅｎｅ、Ｃ１０Ｈ１６）は、柑橘系果実の果皮などに含まれる単環式モノテルペンの一種であり、いわゆる柑橘様の香りを呈する成分である。本発明の炭酸飲料におけるリモネンの含有量は、好ましくは５０ｐｐｍ以上であるが、５０～２００ｐｐｍの範囲であれば６０ｐｐｍ以上、７０ｐｐｍ以上、８０ｐｐｍ以上、９０ｐｐｍ以上とすることができる。また、リモネン含有量は好ましくは２００ｐｐｍ以下であるが、５０～２００ｐｐｍの範囲であれば１８０ｐｐｍ以下、１５０ｐｐｍ以下、１００ｐｐｍ以下とすることができる。典型的には、本発明の炭酸飲料におけるリモネンの含有量は５０～２００ｐｐｍ、好ましくは５０～１８０ｐｐｍ、より好ましくは５０～１５０ｐｐｍである。 1-2. Limonene The carbonated beverage of the present invention contains limonene. Limonene (d-limonene, C 10 H 16 ) is a kind of monocyclic monoterpene contained in the skin of citrus fruits, and is a component exhibiting a so-called citrus-like scent. The content of limonene in the carbonated beverage of the present invention is preferably 50 ppm or more, but in the range of 50 to 200 ppm, it can be 60 ppm or more, 70 ppm or more, 80 ppm or more, 90 ppm or more. The limonene content is preferably 200 ppm or less, but can be 180 ppm or less, 150 ppm or less, or 100 ppm or less in the range of 50 to 200 ppm. Typically, the content of limonene in the carbonated beverage of the present invention is 50 to 200 ppm, preferably 50 to 180 ppm, more preferably 50 to 150 ppm.
本発明の炭酸飲料は、リモネンを含有する。リモネン（ｄ－ｌｉｍｏｎｅｎｅ、Ｃ１０Ｈ１６）は、柑橘系果実の果皮などに含まれる単環式モノテルペンの一種であり、いわゆる柑橘様の香りを呈する成分である。本発明の炭酸飲料におけるリモネンの含有量は、好ましくは５０ｐｐｍ以上であるが、５０～２００ｐｐｍの範囲であれば６０ｐｐｍ以上、７０ｐｐｍ以上、８０ｐｐｍ以上、９０ｐｐｍ以上とすることができる。また、リモネン含有量は好ましくは２００ｐｐｍ以下であるが、５０～２００ｐｐｍの範囲であれば１８０ｐｐｍ以下、１５０ｐｐｍ以下、１００ｐｐｍ以下とすることができる。典型的には、本発明の炭酸飲料におけるリモネンの含有量は５０～２００ｐｐｍ、好ましくは５０～１８０ｐｐｍ、より好ましくは５０～１５０ｐｐｍである。 1-2. Limonene The carbonated beverage of the present invention contains limonene. Limonene (d-limonene, C 10 H 16 ) is a kind of monocyclic monoterpene contained in the skin of citrus fruits, and is a component exhibiting a so-called citrus-like scent. The content of limonene in the carbonated beverage of the present invention is preferably 50 ppm or more, but in the range of 50 to 200 ppm, it can be 60 ppm or more, 70 ppm or more, 80 ppm or more, 90 ppm or more. The limonene content is preferably 200 ppm or less, but can be 180 ppm or less, 150 ppm or less, or 100 ppm or less in the range of 50 to 200 ppm. Typically, the content of limonene in the carbonated beverage of the present invention is 50 to 200 ppm, preferably 50 to 180 ppm, more preferably 50 to 150 ppm.
前述の通り、リモネンは柑橘系果実の「果皮」に多く含まれ、柑橘系果実の「果肉」にはあまり含まれない。従って、果皮以外の果肉を用いて製造される一般的な柑橘系果汁には、リモネンはほとんど含まれていない。
As mentioned above, limonene is mostly contained in the “fruit skin” of citrus fruits and not so much in “fruit pulp” of citrus fruits. Therefore, limonene is hardly contained in a general citrus fruit juice manufactured using pulp other than the peel.
炭酸ガス圧が１．０～２．７ｋｇｆ／ｃｍ２の炭酸飲料に対して、リモネンの含有量が５０ｐｐｍより少ないと、炭酸ガス特有の苦味と刺激の緩和効果が得られない。一方で、リモネン含有量が２００ｐｐｍより多いと、リモネン特有の柑橘様の香りが強くなり過ぎ、飲料の風味バランスや味の厚みのバランスが崩れる。本発明では、炭酸ガス圧が１．０～２．７ｋｇｆ／ｃｍ２の炭酸飲料に対して、リモネンを上記の量で含有させることにより、炭酸ガス特有の苦味と刺激を適度に緩和しながら、後口の良好な飲みやすい炭酸飲料を提供することが可能となる。
If the limonene content is less than 50 ppm with respect to a carbonated beverage having a carbon dioxide gas pressure of 1.0 to 2.7 kgf / cm 2 , the bitterness and irritation mitigation effect peculiar to carbon dioxide cannot be obtained. On the other hand, when the limonene content is more than 200 ppm, the citrus-like fragrance peculiar to limonene becomes too strong, and the balance of flavor balance and taste thickness of the beverage is lost. In the present invention, by adding limonene in the above amount to a carbonated beverage having a carbon dioxide gas pressure of 1.0 to 2.7 kgf / cm 2 , while moderately mitigating the bitterness and irritation unique to carbon dioxide gas, It is possible to provide a carbonated beverage that has a good back mouth and is easy to drink.
本発明では、炭酸飲料中のリモネンの含有量が上記の範囲内にあれば、リモネン含有量の調整方法は特に限定されない。例えば、市販品や合成品のリモネンを用いることや、リモネンを含む精油、香料、乳化香料等を用いることや、リモネンを含む果汁を用いることもできる。また、市販品や合成品のリモネンやリモネンを含む精油、香料、乳化香料等を２種類以上組み合わせて調整してもよい。
In the present invention, the method for adjusting the content of limonene is not particularly limited as long as the content of limonene in the carbonated beverage is within the above range. For example, commercially available or synthetic limonene can be used, essential oils containing limonene, fragrances, emulsified fragrances, etc., or fruit juice containing limonene can be used. Moreover, you may adjust by combining 2 or more types of essential oils, fragrance | flavors, emulsified fragrance | flavors, etc. which are limonene and limonene of a commercial item or a synthetic product.
（リモネン含有量の測定方法）
本発明の炭酸飲料中のリモネン含有量の測定方法は特に限定されないが、例えば、以下のような方法が挙げられる。 (Measurement method of limonene content)
Although the measuring method of limonene content in the carbonated beverages of this invention is not specifically limited, For example, the following methods are mentioned.
本発明の炭酸飲料中のリモネン含有量の測定方法は特に限定されないが、例えば、以下のような方法が挙げられる。 (Measurement method of limonene content)
Although the measuring method of limonene content in the carbonated beverages of this invention is not specifically limited, For example, the following methods are mentioned.
まず、試料６～８ｇに水１５０ｍＬ及びヘプタン８ｍＬを加えて、精油定量用蒸留装置で９０分間蒸留する。その後、ヘプタン層を回収し、当該ヘプタン層に含まれるリモネン含有量をガスクロマトグラフィー分析で測定する。ガスクロマトグラフィー分析条件は以下の通りである。
First, 150 mL of water and 8 mL of heptane are added to 6 to 8 g of sample, and distilled for 90 minutes with a distillation apparatus for quantitative determination of essential oil. Thereafter, the heptane layer is collected, and the limonene content contained in the heptane layer is measured by gas chromatography analysis. Gas chromatographic analysis conditions are as follows.
（ＧＣ－ＭＳ分析条件）
ＧＣ装置：７８９０Ａ／５９７５Ｃ ｉｎｅｒｔＸＬ（Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製）
カラム：ＤＢ－ＷＡＸ（Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製）
カラム長さ：３０ｍ、カラム内径：２５０μｍ、カラム膜厚：０．２５μｍ
導入系：スプリット １０：１
注入量：１μＬ
温度：試料注入口 ２２０℃
ＧＣオーブン温度条件：４０℃（５分）－１５℃／ｍｉｎ－２２０℃（５分）
ガス流量：ヘリウム（キャリヤーガス） １ｍＬ／ｍｉｎ
イオン源温度：２３０℃
イオン化法：ＥＩ
設定質量数：ｍ／ｚ １３６、１０７ (GC-MS analysis conditions)
GC device: 7890A / 5975C inertXL (manufactured by Agilent Technologies)
Column: DB-WAX (manufactured by Agilent Technologies)
Column length: 30 m, column inner diameter: 250 μm, column film thickness: 0.25 μm
Introduction system: Split 10: 1
Injection volume: 1 μL
Temperature: Sample inlet 220 ° C
GC oven temperature condition: 40 ° C (5 minutes) -15 ° C / min-220 ° C (5 minutes)
Gas flow rate: Helium (carrier gas) 1mL / min
Ion source temperature: 230 ° C
Ionization method: EI
Set mass number: m / z 136, 107
ＧＣ装置：７８９０Ａ／５９７５Ｃ ｉｎｅｒｔＸＬ（Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製）
カラム：ＤＢ－ＷＡＸ（Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製）
カラム長さ：３０ｍ、カラム内径：２５０μｍ、カラム膜厚：０．２５μｍ
導入系：スプリット １０：１
注入量：１μＬ
温度：試料注入口 ２２０℃
ＧＣオーブン温度条件：４０℃（５分）－１５℃／ｍｉｎ－２２０℃（５分）
ガス流量：ヘリウム（キャリヤーガス） １ｍＬ／ｍｉｎ
イオン源温度：２３０℃
イオン化法：ＥＩ
設定質量数：ｍ／ｚ １３６、１０７ (GC-MS analysis conditions)
GC device: 7890A / 5975C inertXL (manufactured by Agilent Technologies)
Column: DB-WAX (manufactured by Agilent Technologies)
Column length: 30 m, column inner diameter: 250 μm, column film thickness: 0.25 μm
Introduction system: Split 10: 1
Injection volume: 1 μL
Temperature: Sample inlet 220 ° C
GC oven temperature condition: 40 ° C (5 minutes) -15 ° C / min-220 ° C (5 minutes)
Gas flow rate: Helium (carrier gas) 1mL / min
Ion source temperature: 230 ° C
Ionization method: EI
Set mass number: m / z 136, 107
１－３．ｐＨ
本発明の炭酸飲料のｐＨは特に限定されないが、ｐＨが低すぎると味わいがシャープになりすぎてリモネンの効果が期待できず、ｐＨが高すぎるとミネラル（ナトリウムなど）の後味が強くなり、リモネンの効果が低下する。従って、本発明の炭酸飲料におけるｐＨは、好ましくは２．７以上、より好ましくは２．８以上、さらに好ましくは２．９以上であり、好ましくは３．８以下、より好ましくは３．７以下、さらに好ましくは３．６以下である。典型的には、本発明の炭酸飲料におけるｐＨは２．７～３．８、好ましくは２．８～３．７、より好ましくは２．９～３．６である。 1-3. pH
The pH of the carbonated beverage of the present invention is not particularly limited, but if the pH is too low, the taste becomes too sharp and the effect of limonene cannot be expected. If the pH is too high, the aftertaste of minerals (such as sodium) becomes strong, and limonene The effect of decreases. Accordingly, the pH in the carbonated beverage of the present invention is preferably 2.7 or more, more preferably 2.8 or more, still more preferably 2.9 or more, preferably 3.8 or less, more preferably 3.7 or less. More preferably, it is 3.6 or less. Typically, the pH of the carbonated beverage of the present invention is 2.7 to 3.8, preferably 2.8 to 3.7, more preferably 2.9 to 3.6.
本発明の炭酸飲料のｐＨは特に限定されないが、ｐＨが低すぎると味わいがシャープになりすぎてリモネンの効果が期待できず、ｐＨが高すぎるとミネラル（ナトリウムなど）の後味が強くなり、リモネンの効果が低下する。従って、本発明の炭酸飲料におけるｐＨは、好ましくは２．７以上、より好ましくは２．８以上、さらに好ましくは２．９以上であり、好ましくは３．８以下、より好ましくは３．７以下、さらに好ましくは３．６以下である。典型的には、本発明の炭酸飲料におけるｐＨは２．７～３．８、好ましくは２．８～３．７、より好ましくは２．９～３．６である。 1-3. pH
The pH of the carbonated beverage of the present invention is not particularly limited, but if the pH is too low, the taste becomes too sharp and the effect of limonene cannot be expected. If the pH is too high, the aftertaste of minerals (such as sodium) becomes strong, and limonene The effect of decreases. Accordingly, the pH in the carbonated beverage of the present invention is preferably 2.7 or more, more preferably 2.8 or more, still more preferably 2.9 or more, preferably 3.8 or less, more preferably 3.7 or less. More preferably, it is 3.6 or less. Typically, the pH of the carbonated beverage of the present invention is 2.7 to 3.8, preferably 2.8 to 3.7, more preferably 2.9 to 3.6.
ｐＨの調整のためには、公知の方法を用いることができるが、例えば、飲料に使用する酸味料の量を調整することでｐＨを調整できる。
For adjusting the pH, a known method can be used. For example, the pH can be adjusted by adjusting the amount of acidulant used in the beverage.
ｐＨの測定方法としては公知の方法を用いることができ、例えば、ＪＩＳ Ｚ ８８０２ ｐＨ測定方法に従って、ｐＨメーター（ＪＩＳ Ｚ ８８０５ ｐＨ測定用ガラス電極）を用いて２０℃にて測定することができる。
As a pH measurement method, a known method can be used. For example, according to JIS Z 8802 pH measurement method, it can be measured at 20 ° C. using a pH meter (JIS Z 8805 pH measurement glass electrode).
１－４．果汁
本発明の炭酸飲料は無果汁であっても、１種類又は２種類以上の果汁を含んでいてもよい。本発明においては、果汁の種類は特に限定されないが、リモネンを豊富に含む柑橘系果汁を含有させることもできるし、非柑橘系の果汁を含有させることもできる。本発明の炭酸飲料中の果汁の含有量は特に限定されないが、果汁含有量が５．０ｗ／ｗ％以上になると、果汁の厚みや味わいが目立ち、リモネンの効果が低下する。そのため、本発明の炭酸飲料における果汁の含有量は、果汁中のリモネンの含有量にもよるが、果汁率に換算して５．０ｗ／ｗ％未満が好ましい。また、本発明の炭酸飲料における果汁の含有量は、果汁率に換算して、好ましくは０ｗ／ｗ％以上、より好ましくは０．５ｗ／ｗ％以上、さらにより好ましくは１．０ｗ／ｗ％以上であり、好ましくは５．０ｗ／ｗ％未満、より好ましくは４．０％ｗ／ｗ以下、さらにより好ましくは３．０ｗ／ｗ％以下である。典型的には、本発明の炭酸飲料における果汁の含有量は０ｗ／ｗ％以上５．０ｗ／ｗ％未満、好ましくは０．５ｗ／ｗ％以上４．０ｗ／ｗ％以下、より好ましくは１．０ｗ／ｗ％以上３．０ｗ／ｗ％以下である。 1-4. Fruit juice The carbonated beverage of the present invention may be fruitless juice or may contain one kind or two or more kinds of fruit juice. In the present invention, the kind of fruit juice is not particularly limited, but citrus fruit juice rich in limonene can be contained, or non-citrus fruit juice can be contained. The content of the fruit juice in the carbonated beverage of the present invention is not particularly limited, but when the fruit juice content is 5.0 w / w% or more, the thickness and taste of the fruit juice are conspicuous, and the effect of limonene is reduced. Therefore, the content of the fruit juice in the carbonated beverage of the present invention is preferably less than 5.0 w / w% in terms of the fruit juice ratio, although it depends on the content of limonene in the fruit juice. In addition, the content of the fruit juice in the carbonated beverage of the present invention is preferably 0 w / w% or more, more preferably 0.5 w / w% or more, and even more preferably 1.0 w / w%, in terms of the fruit juice ratio. It is above, Preferably it is less than 5.0 w / w%, More preferably, it is 4.0% w / w or less, More preferably, it is 3.0 w / w% or less. Typically, the content of fruit juice in the carbonated beverage of the present invention is 0 w / w% or more and less than 5.0 w / w%, preferably 0.5 w / w% or more and 4.0 w / w% or less, more preferably 1 It is 0.0 w / w% or more and 3.0 w / w% or less.
本発明の炭酸飲料は無果汁であっても、１種類又は２種類以上の果汁を含んでいてもよい。本発明においては、果汁の種類は特に限定されないが、リモネンを豊富に含む柑橘系果汁を含有させることもできるし、非柑橘系の果汁を含有させることもできる。本発明の炭酸飲料中の果汁の含有量は特に限定されないが、果汁含有量が５．０ｗ／ｗ％以上になると、果汁の厚みや味わいが目立ち、リモネンの効果が低下する。そのため、本発明の炭酸飲料における果汁の含有量は、果汁中のリモネンの含有量にもよるが、果汁率に換算して５．０ｗ／ｗ％未満が好ましい。また、本発明の炭酸飲料における果汁の含有量は、果汁率に換算して、好ましくは０ｗ／ｗ％以上、より好ましくは０．５ｗ／ｗ％以上、さらにより好ましくは１．０ｗ／ｗ％以上であり、好ましくは５．０ｗ／ｗ％未満、より好ましくは４．０％ｗ／ｗ以下、さらにより好ましくは３．０ｗ／ｗ％以下である。典型的には、本発明の炭酸飲料における果汁の含有量は０ｗ／ｗ％以上５．０ｗ／ｗ％未満、好ましくは０．５ｗ／ｗ％以上４．０ｗ／ｗ％以下、より好ましくは１．０ｗ／ｗ％以上３．０ｗ／ｗ％以下である。 1-4. Fruit juice The carbonated beverage of the present invention may be fruitless juice or may contain one kind or two or more kinds of fruit juice. In the present invention, the kind of fruit juice is not particularly limited, but citrus fruit juice rich in limonene can be contained, or non-citrus fruit juice can be contained. The content of the fruit juice in the carbonated beverage of the present invention is not particularly limited, but when the fruit juice content is 5.0 w / w% or more, the thickness and taste of the fruit juice are conspicuous, and the effect of limonene is reduced. Therefore, the content of the fruit juice in the carbonated beverage of the present invention is preferably less than 5.0 w / w% in terms of the fruit juice ratio, although it depends on the content of limonene in the fruit juice. In addition, the content of the fruit juice in the carbonated beverage of the present invention is preferably 0 w / w% or more, more preferably 0.5 w / w% or more, and even more preferably 1.0 w / w%, in terms of the fruit juice ratio. It is above, Preferably it is less than 5.0 w / w%, More preferably, it is 4.0% w / w or less, More preferably, it is 3.0 w / w% or less. Typically, the content of fruit juice in the carbonated beverage of the present invention is 0 w / w% or more and less than 5.0 w / w%, preferably 0.5 w / w% or more and 4.0 w / w% or less, more preferably 1 It is 0.0 w / w% or more and 3.0 w / w% or less.
なお、本発明では、炭酸飲料中の「果汁率」を飲料１００ｇ中に配合される果汁配合量（ｇ）を用いて下記換算式によって計算することとする。また、濃縮倍率を算出する際はＪＡＳ規格に準ずるものとし、果汁に加えられた糖質、はちみつ等の糖用屈折計示度を除くものとする。
果汁率（ｗ／ｗ％）＝＜果汁配合量（ｇ）＞×＜濃縮倍率＞／１００ｍＬ／＜飲料の比重＞×１００ In the present invention, the “fruit juice ratio” in the carbonated beverage is calculated by the following conversion formula using the fruit juice blending amount (g) blended in 100 g of beverage. In addition, when calculating the concentration ratio, it shall be in accordance with the JAS standard, excluding refractometer readings for sugars such as carbohydrates and honey added to fruit juice.
Fruit juice ratio (w / w%) = <fruit juice content (g)> × <concentration ratio> / 100 mL / <specific gravity of beverage> × 100
果汁率（ｗ／ｗ％）＝＜果汁配合量（ｇ）＞×＜濃縮倍率＞／１００ｍＬ／＜飲料の比重＞×１００ In the present invention, the “fruit juice ratio” in the carbonated beverage is calculated by the following conversion formula using the fruit juice blending amount (g) blended in 100 g of beverage. In addition, when calculating the concentration ratio, it shall be in accordance with the JAS standard, excluding refractometer readings for sugars such as carbohydrates and honey added to fruit juice.
Fruit juice ratio (w / w%) = <fruit juice content (g)> × <concentration ratio> / 100 mL / <specific gravity of beverage> × 100
本発明では、上記の通り、リモネンを含む果汁を用いて飲料中のリモネンの含有量を調整することができる。その場合、果汁にリモネンが含まれていれば果汁の種類は特に限定されないが、リモネンは柑橘系果実の果皮に多く含まれル成分であるため、柑橘系果実由来の果汁を使用することが好ましく、例えば、レモン果汁、グレープフルーツ果汁、オレンジ果汁、カボス果汁、キンカン果汁、ウンシュウミカン果汁、ナツミカン果汁、スウィーティー果汁、ユズ果汁、シークワァーサー果汁、ライム果汁等が挙げられ、レモン果汁を使用することが特に好ましい。
In the present invention, as described above, the content of limonene in the beverage can be adjusted using fruit juice containing limonene. In that case, the kind of fruit juice is not particularly limited as long as limonene is contained in the fruit juice, but limonene is contained in a large amount in the peel of citrus fruit, and therefore it is preferable to use fruit juice derived from citrus fruit. Examples include lemon juice, grapefruit juice, orange juice, kabosu juice, kumquat juice, Satsuma mandarin juice, Natsumikan juice, sweety juice, yuzu juice, shiquawasa juice, lime juice and the like, and lemon juice can be used. Particularly preferred.
本発明の炭酸飲料に使用する果汁は、ストレート果汁、ストレート果汁を希釈した果汁、濃縮果汁及び濃縮還元果汁のいずれを用いて調製したものであってもよい。なお、ストレート果汁とは、果実の搾汁に対し、濃縮や希釈などを行っていない果汁をいう。また、濃縮果汁とは、ストレート果汁に対し、加熱濃縮法や冷凍濃縮法などによって果汁中の水分を取り除き、果汁の濃度を高めたものをいう。また、濃縮還元果汁とは、濃縮果汁に対し、計算上、ストレート果汁と同等の濃度となるように水等で希釈した果汁をいう。さらに、透明果汁、混濁果汁を使用することもでき、果実の外皮を含む全果を破砕し種子など特に粗剛な固形物のみを除いた全果果汁、果実を裏ごしした果実ピューレ、又は乾燥果実の果肉を破砕若しくは抽出した果汁を用いることもできる。
The fruit juice used in the carbonated beverage of the present invention may be prepared using any of straight fruit juice, fruit juice obtained by diluting straight fruit juice, concentrated fruit juice and concentrated reduced fruit juice. The straight fruit juice refers to fruit juice that has not been concentrated or diluted with respect to fruit juice. Concentrated fruit juice refers to a straight fruit juice obtained by removing moisture from the fruit juice by a heating concentration method, a freezing concentration method, or the like to increase the concentration of the fruit juice. Further, the concentrated reduced fruit juice refers to fruit juice diluted with water or the like so as to have a concentration equivalent to the straight fruit juice in terms of calculation. In addition, clear fruit juice and turbid fruit juice can be used, and whole fruit juice including fruit hulls is crushed to remove only coarse and solid solids such as seeds, fruit puree with fruit lining, or dried fruit It is also possible to use a fruit juice obtained by crushing or extracting the pulp.
また、果汁は、非加熱殺菌された果汁を用いても、加熱殺菌したものを用いてもよい。なお、非加熱殺菌としては、例えば、メンブレンフィルターや中空糸を用いたろ過滅菌、紫外線殺菌などが挙げられる。また、加熱殺菌としては、例えば、１００℃以上で行う高温殺菌、１００℃未満で行う低温殺菌などが挙げられる。
The fruit juice may be non-heat sterilized fruit juice or heat sterilized fruit juice. Examples of the non-heat sterilization include filtration sterilization using a membrane filter and a hollow fiber, and ultraviolet sterilization. Moreover, as heat sterilization, the high temperature sterilization performed at 100 degreeC or more, the low temperature sterilization performed below 100 degreeC, etc. are mentioned, for example.
１－５．リモネン含有乳化香料
乳化香料は、乳化剤を使用して香気成分をミセル化することにより分散性を高めた香料であり、コールドプレス（ＣＰ）オイルやテルペンレスオイルから難水溶性成分を分離処理していないため力強い香味を実現することができる。本明細書において乳化香料というときは、特に記載した場合を除き、ＣＰオイル及び／又はテルペンレスオイルを含む油相と、乳化剤を含む水相を攪拌混合することによって、油相に含まれる難水溶性成分を乳化したものをいう。確実に乳化し、かつ安定化させるため、乳化香料は通常、臨界ミセル濃度（ＣＭＣ）以上の過剰の乳化剤を含有している。本発明に用いられる乳化香料は、このような過剰の乳化剤を含有したものである。 1-5. Limonene-containing emulsified fragrance The emulsified fragrance is a fragrance that has been improved in dispersibility by micellizing the fragrance component using an emulsifier, and separates poorly water-soluble components from cold press (CP) oil and terpeneless oil. Because there is no strong flavor can be achieved. In the present specification, the emulsified fragrance, unless otherwise specified, is a poorly water-soluble component contained in an oil phase by stirring and mixing an oil phase containing CP oil and / or terpeneless oil and an aqueous phase containing an emulsifier. The thing which emulsified the sex component. In order to ensure emulsification and stabilization, emulsified fragrances usually contain an excess of emulsifier above the critical micelle concentration (CMC). The emulsified fragrance used in the present invention contains such an excess emulsifier.
乳化香料は、乳化剤を使用して香気成分をミセル化することにより分散性を高めた香料であり、コールドプレス（ＣＰ）オイルやテルペンレスオイルから難水溶性成分を分離処理していないため力強い香味を実現することができる。本明細書において乳化香料というときは、特に記載した場合を除き、ＣＰオイル及び／又はテルペンレスオイルを含む油相と、乳化剤を含む水相を攪拌混合することによって、油相に含まれる難水溶性成分を乳化したものをいう。確実に乳化し、かつ安定化させるため、乳化香料は通常、臨界ミセル濃度（ＣＭＣ）以上の過剰の乳化剤を含有している。本発明に用いられる乳化香料は、このような過剰の乳化剤を含有したものである。 1-5. Limonene-containing emulsified fragrance The emulsified fragrance is a fragrance that has been improved in dispersibility by micellizing the fragrance component using an emulsifier, and separates poorly water-soluble components from cold press (CP) oil and terpeneless oil. Because there is no strong flavor can be achieved. In the present specification, the emulsified fragrance, unless otherwise specified, is a poorly water-soluble component contained in an oil phase by stirring and mixing an oil phase containing CP oil and / or terpeneless oil and an aqueous phase containing an emulsifier. The thing which emulsified the sex component. In order to ensure emulsification and stabilization, emulsified fragrances usually contain an excess of emulsifier above the critical micelle concentration (CMC). The emulsified fragrance used in the present invention contains such an excess emulsifier.
乳化香料における香料（ＣＰオイル及び／又はテルペンレスオイル）の濃度は、例えば０．２５％（ｗ／ｗ）以上、好ましくは０．５０％（ｗ／ｗ）以上、さらに好ましくは１．０％（ｗ／ｗ）以上とすることができる。
The concentration of the fragrance (CP oil and / or terpeneless oil) in the emulsified fragrance is, for example, 0.25% (w / w) or more, preferably 0.50% (w / w) or more, more preferably 1.0%. (W / w) or more.
一般に、乳化剤には大別して天然乳化剤と合成乳化剤がある。天然乳化剤としてはアラビアガム、ガティーガム、グァーガムなどが、合成乳化剤としてグリセリン脂肪酸エステル、ショ糖脂肪酸エステルなどが挙げられる。合成系の乳化剤には特有の苦味があり、天然原料と併用した場合には凝集、沈殿を生じやすいという難点がある。天然乳化剤は合成乳化剤と比較して、幅広く飲料に適用でき、ミセルの粒子が大きくなるため白濁しやすいものの、それにより複雑な味、厚み、ボディーが付与できるなどの効果も得られる。
Generally, emulsifiers are roughly classified into natural emulsifiers and synthetic emulsifiers. Examples of natural emulsifiers include gum arabic, gati gum, and guar gum, and examples of synthetic emulsifiers include glycerin fatty acid esters and sucrose fatty acid esters. Synthetic emulsifiers have peculiar bitterness, and when used in combination with natural raw materials, there is a problem that they tend to cause aggregation and precipitation. Compared with synthetic emulsifiers, natural emulsifiers can be widely applied to beverages, and since micelle particles are large, they tend to become cloudy, but this also has the effect of providing complex taste, thickness, and body.
本発明に用いられる乳化香料においては、乳化剤は天然乳化剤であることが好ましい。このような乳化剤の好ましい例は、アラビアガム、ガティーガム、グァーガム、カラヤガム、カロブビーンガム（ローカストビ－ンガム）、キサンタンガム、ジェランガム、トラガンドガム、サイリウムシードガム、カラギナン、微小繊維状セルロース（微結晶セルロース）、ファーセレラン、ペクチン、寒天、シクロデキストリン、ゼラチン、メチルセルロース、ヒドロキシプロピルメチルセルロース、カルボキシメチルセルロースナトリウム、ポリデキストロース、アラビノガラクタン、カードラン、加工ユーケマ藻類、精製カラギナンユーケマ藻末、アルギン酸ナトリウム、アルギン酸カリウム、アルギン酸カルシウム、アルギン酸アンモニウム、アルギン酸プロピレングリコールエステル、ポリアクリル酸ナトリウム、カゼインナトリウムである。
In the emulsified fragrance used in the present invention, the emulsifier is preferably a natural emulsifier. Preferred examples of such emulsifiers include gum arabic, gati gum, guar gum, karaya gum, carob bean gum (locust bean gum), xanthan gum, gellan gum, tragand gum, psyllium seed gum, carrageenan, microfibrous cellulose (microcrystalline cellulose), far selelain, pectin , Agar, cyclodextrin, gelatin, methylcellulose, hydroxypropylmethylcellulose, sodium carboxymethylcellulose, polydextrose, arabinogalactan, curdlan, processed algae, purified carrageenan algae powder, sodium alginate, potassium alginate, calcium alginate, ammonium alginate , Propylene glycol alginate, sodium polyacrylate, caseinate Presence or absence.
本発明に用いられる乳化香料においては、比重調整を目的として、乳化効果が十分でない界面活性剤が、天然乳化剤とともに用いられる場合がある。このような界面活性剤の例は、ショ糖脂肪酸エステルである。
In the emulsified fragrance used in the present invention, a surfactant having an insufficient emulsifying effect may be used together with a natural emulsifier for the purpose of adjusting the specific gravity. An example of such a surfactant is a sucrose fatty acid ester.
乳化香料に用いられる香料は、オイル香料に用いられる精油と同一又は同種の起源物質から得られたものであってもよく、また、異なっていてもよい。本発明において用いられる精油及び／又は香料の起源物質は、リモネンを含むものであれば特に限定されないが、例えば、レモン、グレープフルーツ、オレンジ、カボス、キンカン、ウンシュウミカン、ナツミカン、スウィーティー、ユズ、シークワァーサー、ライム等が挙げられ、レモンを使用することが好ましい。なお、本明細書においては、リモネンを含有する乳化香料を「リモネン含有乳化香料」と称する。
The perfume used in the emulsified perfume may be obtained from the same or the same source material as the essential oil used in the oil perfume, or may be different. The source material of the essential oil and / or fragrance used in the present invention is not particularly limited as long as it contains limonene. For example, lemon, grapefruit, orange, kabosu, kumquat, shrimp mandarin, nutmican, sweetie, yuz, and shiquar Sir, lime, etc. are mentioned, and it is preferable to use lemon. In the present specification, the emulsified fragrance containing limonene is referred to as “limonene-containing emulsified fragrance”.
乳化香料には、オイル、乳化剤、油相の溶媒（例えば、プロピレングリコール、食用油脂）、及び水相の溶媒（例えば、水）のほか、キレート剤（例えば、フィチン酸）、トコフェノール、Ｌ－アスコルビン酸、色素類を含んでいてもよい。
In addition to oil, emulsifier, oil phase solvent (for example, propylene glycol, edible fats and oils), and aqueous phase solvent (for example, water), emulsifying fragrances include chelating agents (for example, phytic acid), tocophenol, L- Ascorbic acid and pigments may be included.
１－６．他の成分
本発明の炭酸飲料には、上記の果汁や香気成分に加えて、通常の飲料に配合するような、糖類、甘味料、酸味料、ビタミン、色素類、酸化防止剤、乳化剤、保存料、調味料、エキス類、ｐＨ調整剤、品質安定剤等を配合することができる。 1-6. Other ingredients In the carbonated beverage of the present invention, in addition to the above-mentioned fruit juice and aroma components, sugars, sweeteners, acidulants, vitamins, pigments, antioxidants, emulsifiers, storage, etc., as blended in ordinary beverages , Seasonings, extracts, pH adjusters, quality stabilizers, and the like can be blended.
本発明の炭酸飲料には、上記の果汁や香気成分に加えて、通常の飲料に配合するような、糖類、甘味料、酸味料、ビタミン、色素類、酸化防止剤、乳化剤、保存料、調味料、エキス類、ｐＨ調整剤、品質安定剤等を配合することができる。 1-6. Other ingredients In the carbonated beverage of the present invention, in addition to the above-mentioned fruit juice and aroma components, sugars, sweeteners, acidulants, vitamins, pigments, antioxidants, emulsifiers, storage, etc., as blended in ordinary beverages , Seasonings, extracts, pH adjusters, quality stabilizers, and the like can be blended.
１－７．飲料の種類
本発明の炭酸飲料の種類は特に限定されない。例えば、清涼飲料、果汁含有飲料、乳性飲料、茶飲料、コーヒー飲料、健康飲料、スポーツ飲料などの非アルコール飲料であっても、アルコール飲料であってもよいが、本発明の炭酸飲料は非アルコール飲料であることが好ましい。 1-7. Kind of drink The kind of carbonated drink of the present invention is not particularly limited. For example, it may be a non-alcoholic beverage such as a soft drink, a fruit juice-containing beverage, a dairy beverage, a tea beverage, a coffee beverage, a health beverage, or a sports beverage, or an alcoholic beverage. It is preferably an alcoholic beverage.
本発明の炭酸飲料の種類は特に限定されない。例えば、清涼飲料、果汁含有飲料、乳性飲料、茶飲料、コーヒー飲料、健康飲料、スポーツ飲料などの非アルコール飲料であっても、アルコール飲料であってもよいが、本発明の炭酸飲料は非アルコール飲料であることが好ましい。 1-7. Kind of drink The kind of carbonated drink of the present invention is not particularly limited. For example, it may be a non-alcoholic beverage such as a soft drink, a fruit juice-containing beverage, a dairy beverage, a tea beverage, a coffee beverage, a health beverage, or a sports beverage, or an alcoholic beverage. It is preferably an alcoholic beverage.
１－８．容器詰め飲料、加熱殺菌処理された飲料
本発明の炭酸飲料は、容器詰め飲料とすることもできる。容器詰め飲料とすることにより長期間に渡って安定に保存することが可能になるため好適である。容器詰め飲料の容器は特に限定されず、金属製容器、樹脂製容器、紙容器、ガラス製容器など、通常用いられる容器のいずれも用いることができる。具体的には、アルミ缶やスチール缶などの金属製容器、ＰＥＴボトルなどの樹脂製容器、紙パックなどの紙容器、ガラス瓶などのガラス製容器などを挙げることができる。 1-8. Container-packed beverages, heat-sterilized beverages The carbonated beverages of the present invention can be made into container-packed beverages. A container-packed beverage is preferable because it can be stably stored for a long period of time. The container of the container-packed beverage is not particularly limited, and any commonly used container such as a metal container, a resin container, a paper container, or a glass container can be used. Specific examples include metal containers such as aluminum cans and steel cans, resin containers such as PET bottles, paper containers such as paper packs, and glass containers such as glass bottles.
本発明の炭酸飲料は、容器詰め飲料とすることもできる。容器詰め飲料とすることにより長期間に渡って安定に保存することが可能になるため好適である。容器詰め飲料の容器は特に限定されず、金属製容器、樹脂製容器、紙容器、ガラス製容器など、通常用いられる容器のいずれも用いることができる。具体的には、アルミ缶やスチール缶などの金属製容器、ＰＥＴボトルなどの樹脂製容器、紙パックなどの紙容器、ガラス瓶などのガラス製容器などを挙げることができる。 1-8. Container-packed beverages, heat-sterilized beverages The carbonated beverages of the present invention can be made into container-packed beverages. A container-packed beverage is preferable because it can be stably stored for a long period of time. The container of the container-packed beverage is not particularly limited, and any commonly used container such as a metal container, a resin container, a paper container, or a glass container can be used. Specific examples include metal containers such as aluminum cans and steel cans, resin containers such as PET bottles, paper containers such as paper packs, and glass containers such as glass bottles.
また、本発明の炭酸飲料は、加熱殺菌処理されていても、加熱殺菌処理されていなくてもよい。本発明の炭酸飲料を加熱殺菌処理する場合、加熱殺菌方法は特に限定されず、公知の方法を用いることができる。例えば、炭酸飲料や炭酸ガス封入前の飲料を容器に充填した後に加熱殺菌を行う方法や、炭酸ガス封入前の飲料を加熱殺菌して容器に充填する方法などにより、加熱殺菌処理された容器詰め飲料を製造することができる。より具体的には、ペットボトルや紙パック、瓶飲料、パウチ飲料などの容器詰め飲料とする場合には、例えば９０～１３０℃で１～６０秒保持するＦＰ又はＵＨＴ殺菌を行うことができる。本発明の炭酸飲料を容器詰め飲料とする場合は、ホットパック充填法又は無菌充填法のいずれも用いることができる。
Also, the carbonated beverage of the present invention may or may not be heat sterilized. When the carbonated beverage of the present invention is heat sterilized, the heat sterilization method is not particularly limited, and a known method can be used. For example, filling a container that has been heat sterilized by filling a container with a carbonated beverage or a beverage before filling with carbon dioxide gas, or by sterilizing the beverage before filling with carbon dioxide gas, Beverages can be produced. More specifically, in the case of a container-packed beverage such as a PET bottle, a paper pack, a bottle beverage, or a pouch beverage, for example, FP or UHT sterilization that is held at 90 to 130 ° C. for 1 to 60 seconds can be performed. When the carbonated beverage of the present invention is used as a container-packed beverage, either a hot pack filling method or an aseptic filling method can be used.
２．炭酸飲料の製造方法、炭酸ガス特有の苦味と刺激を緩和する方法
本発明の一態様は、炭酸飲料の製造方法であって、（ａ）リモネンを配合して、炭酸飲料中のリモネンの含有量を５０～２００ｐｐｍに調整する工程、（ｂ）炭酸飲料中の炭酸ガス圧を１．０～２．７ｋｇｆ／ｃｍ２に調整する工程、（ｃ）飲料のｐＨを２．７～３．８に調整する工程、及び（ｄ）飲料が果汁を含む場合は、飲料中の果汁含有量を５％未満に調整する工程、を含む、前記製造方法である。また、別の態様では、炭酸飲料における炭酸ガス特有の苦味と刺激を緩和する方法であって、（ａ）リモネンを配合して、炭酸飲料中のリモネンの含有量を５０～２００ｐｐｍに調整する工程、（ｂ）炭酸飲料中の炭酸ガス圧を１．０～２．７ｋｇｆ／ｃｍ２に調整する工程、（ｃ）飲料のｐＨを２．７～３．８に調整する工程、及び（ｄ）飲料が果汁を含む場合は、飲料中の果汁含有量を５％未満に調整する工程、を含む、前記方法である。 2. Method for producing carbonated beverage, method for alleviating bitterness and irritation peculiar to carbon dioxide gas One aspect of the present invention is a method for producing carbonated beverage, comprising (a) limonene and the content of limonene in the carbonated beverage (B) adjusting the carbon dioxide pressure in the carbonated beverage to 1.0 to 2.7 kgf / cm 2 , (c) adjusting the pH of the beverage to 2.7 to 3.8 It is the said manufacturing method including the process to adjust, and the process of adjusting (d) fruit juice content in a drink to less than 5% when the drink contains fruit juice. In another aspect, the method is a method for alleviating the bitterness and irritation peculiar to carbon dioxide in carbonated beverages, the step of (a) blending limonene and adjusting the content of limonene in the carbonated beverage to 50 to 200 ppm. (B) adjusting the carbon dioxide gas pressure in the carbonated beverage to 1.0 to 2.7 kgf / cm 2 , (c) adjusting the pH of the beverage to 2.7 to 3.8, and (d) When a drink contains fruit juice, it is the said method including the process of adjusting the fruit juice content in a drink to less than 5%.
本発明の一態様は、炭酸飲料の製造方法であって、（ａ）リモネンを配合して、炭酸飲料中のリモネンの含有量を５０～２００ｐｐｍに調整する工程、（ｂ）炭酸飲料中の炭酸ガス圧を１．０～２．７ｋｇｆ／ｃｍ２に調整する工程、（ｃ）飲料のｐＨを２．７～３．８に調整する工程、及び（ｄ）飲料が果汁を含む場合は、飲料中の果汁含有量を５％未満に調整する工程、を含む、前記製造方法である。また、別の態様では、炭酸飲料における炭酸ガス特有の苦味と刺激を緩和する方法であって、（ａ）リモネンを配合して、炭酸飲料中のリモネンの含有量を５０～２００ｐｐｍに調整する工程、（ｂ）炭酸飲料中の炭酸ガス圧を１．０～２．７ｋｇｆ／ｃｍ２に調整する工程、（ｃ）飲料のｐＨを２．７～３．８に調整する工程、及び（ｄ）飲料が果汁を含む場合は、飲料中の果汁含有量を５％未満に調整する工程、を含む、前記方法である。 2. Method for producing carbonated beverage, method for alleviating bitterness and irritation peculiar to carbon dioxide gas One aspect of the present invention is a method for producing carbonated beverage, comprising (a) limonene and the content of limonene in the carbonated beverage (B) adjusting the carbon dioxide pressure in the carbonated beverage to 1.0 to 2.7 kgf / cm 2 , (c) adjusting the pH of the beverage to 2.7 to 3.8 It is the said manufacturing method including the process to adjust, and the process of adjusting (d) fruit juice content in a drink to less than 5% when the drink contains fruit juice. In another aspect, the method is a method for alleviating the bitterness and irritation peculiar to carbon dioxide in carbonated beverages, the step of (a) blending limonene and adjusting the content of limonene in the carbonated beverage to 50 to 200 ppm. (B) adjusting the carbon dioxide gas pressure in the carbonated beverage to 1.0 to 2.7 kgf / cm 2 , (c) adjusting the pH of the beverage to 2.7 to 3.8, and (d) When a drink contains fruit juice, it is the said method including the process of adjusting the fruit juice content in a drink to less than 5%.
前記方法は、さらに容器詰めする工程や加熱殺菌処理工程を含んでもよい。なお、これらの工程は、どの順序で行ってもよく、最終的に得られた炭酸飲料における含有量や炭酸ガス圧、ｐＨなどが所定の範囲にあればよい。
The method may further include a container filling step and a heat sterilization treatment step. Note that these steps may be performed in any order as long as the content, carbon dioxide gas pressure, pH, and the like in the finally obtained carbonated beverage are within a predetermined range.
リモネンや果汁の含有量範囲、炭酸ガス圧やｐＨの範囲、乳化香料などについては、炭酸飲料に関して上記した通りである。また、炭酸ガスの封入方法や炭酸ガス圧の調整方法、ｐＨの調整方法、容器詰め方法や加熱殺菌処理方法についても、炭酸飲料に関して上記した通りである。
The content range of limonene and fruit juice, the range of carbon dioxide pressure and pH, the emulsified flavor and the like are as described above for the carbonated beverage. The carbon dioxide sealing method, the carbon dioxide pressure adjustment method, the pH adjustment method, the container filling method and the heat sterilization treatment method are also as described above for the carbonated beverage.
以下に実施例に基づいて本発明の説明をするが、本発明はこれらの実施例に限定されるものではない。
Hereinafter, the present invention will be described based on examples, but the present invention is not limited to these examples.
実施例１：リモネン含有乳化香料の調製
表１に示す配合でＤ－リモネン（株式会社井上香料製造所製：リモネン含有量９５ｗ／ｗ％）を乳化して香料製剤にしたリモネン含有乳化香料を調製した。具体的には、クエン酸（オーウイル株式会社製）とＬ－アスコルビン酸（オーウイル株式会社製）を適量の純水で溶解し、さらにアラビアガム（Ｎｅｘｉｒａ社製）を投入してホモミキサーで撹拌して溶解させた。その後、前記原料が完全に溶解したのを確認し、一晩冷暗室で保管して水層とした。 Example 1: Preparation of limonene-containing emulsified fragrance A limonene-containing emulsified fragrance was prepared by emulsifying D-limonene (manufactured by Inoue Fragrance Co., Ltd .: limonene content 95 w / w%) with the formulation shown in Table 1 into a fragrance preparation. did. Specifically, citric acid (Owil Co., Ltd.) and L-ascorbic acid (Ouil Co., Ltd.) are dissolved in an appropriate amount of pure water, and gum arabic (Nexira Co.) is added and stirred with a homomixer. And dissolved. After that, it was confirmed that the raw material was completely dissolved, and it was stored overnight in a cold dark room to form an aqueous layer.
表１に示す配合でＤ－リモネン（株式会社井上香料製造所製：リモネン含有量９５ｗ／ｗ％）を乳化して香料製剤にしたリモネン含有乳化香料を調製した。具体的には、クエン酸（オーウイル株式会社製）とＬ－アスコルビン酸（オーウイル株式会社製）を適量の純水で溶解し、さらにアラビアガム（Ｎｅｘｉｒａ社製）を投入してホモミキサーで撹拌して溶解させた。その後、前記原料が完全に溶解したのを確認し、一晩冷暗室で保管して水層とした。 Example 1: Preparation of limonene-containing emulsified fragrance A limonene-containing emulsified fragrance was prepared by emulsifying D-limonene (manufactured by Inoue Fragrance Co., Ltd .: limonene content 95 w / w%) with the formulation shown in Table 1 into a fragrance preparation. did. Specifically, citric acid (Owil Co., Ltd.) and L-ascorbic acid (Ouil Co., Ltd.) are dissolved in an appropriate amount of pure water, and gum arabic (Nexira Co.) is added and stirred with a homomixer. And dissolved. After that, it was confirmed that the raw material was completely dissolved, and it was stored overnight in a cold dark room to form an aqueous layer.
これとは別にSucrose Acetate Isobutyrate（ＥＡＳＴＭＡＮ社製）とＤ－リモネンを混合した後、ミックストコフェロール（ＢＡＳＦ社製）と中鎖脂肪酸トリグリセリド（阪本薬品工業社製）を添加して混合し、油層とした。
Separately, after mixing Sucrose Acetate Isobutyrate (manufactured by EASTMAN) and D-limonene, mixed tocopherol (manufactured by BASF) and medium chain fatty acid triglyceride (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) were added and mixed to form an oil layer. .
前記水層をホモミキサーにより５０００ｒｐｍで撹拌しながら、前記油層を投入した。その後、均質化状況を観察しながら撹拌速度を上げ、１０分程度撹拌を続けた。さらに、ホモゲナイザーで均質化（約５０ＭＰａ）し、乳化香料を調製した。
The oil layer was added while stirring the aqueous layer at 5000 rpm with a homomixer. Thereafter, the stirring speed was increased while observing the homogenization state, and stirring was continued for about 10 minutes. Further, the mixture was homogenized with a homogenizer (about 50 MPa) to prepare an emulsified flavor.
実施例２：リモネン含有量、及びｐＨが炭酸ガス特有の苦味と刺激に及ぼす影響
飲料中のリモネン含有量、ガス圧、及びｐＨを様々に変えてサンプル炭酸飲料１～２４を調製し、それぞれについて官能評価試験を行った。サンプル炭酸飲料１～２４の調製方法及び官能評価試験の方法を以下に示す。 Example 2: Effects of limonene content and pH on bitterness and irritation peculiar to carbon dioxide gas Samples of carbonated beverages 1 to 24 were prepared with various changes in limonene content, gas pressure, and pH in the beverage. A sensory evaluation test was conducted. A method for preparing sample carbonated beverages 1 to 24 and a method for sensory evaluation test are shown below.
飲料中のリモネン含有量、ガス圧、及びｐＨを様々に変えてサンプル炭酸飲料１～２４を調製し、それぞれについて官能評価試験を行った。サンプル炭酸飲料１～２４の調製方法及び官能評価試験の方法を以下に示す。 Example 2: Effects of limonene content and pH on bitterness and irritation peculiar to carbon dioxide gas Samples of carbonated beverages 1 to 24 were prepared with various changes in limonene content, gas pressure, and pH in the beverage. A sensory evaluation test was conducted. A method for preparing sample carbonated beverages 1 to 24 and a method for sensory evaluation test are shown below.
（サンプル炭酸飲料１～２４の調製方法）
表２に示す処方で容器詰め炭酸飲料を製造した。具体的には、表２に示す通り、砂糖、クエン酸、クエン酸三ナトリウムを水に溶解した後、ＧＣ－ＭＳでリモネン含量を測定したリモネン含有乳化香料を、所定のリモネン含有量になるように添加した。その後、２５０ｍＬにメスアップして４倍濃度のシロップを調製し、これに炭酸水を混合して所定のガス圧の炭酸飲料を調製した。なお、コントロールとしては、リモネン含有量が０ｐｐｍ、ガス圧が１．０ｋｇｆ／ｃｍ２、及びｐＨが３．０の飲料を用いた。 (Method for preparing sample carbonated beverages 1 to 24)
A container-packed carbonated beverage was produced according to the formulation shown in Table 2. Specifically, as shown in Table 2, after dissolving sugar, citric acid and trisodium citrate in water, the limonene-containing emulsified fragrance whose limonene content was measured by GC-MS was adjusted to a predetermined limonene content. Added to. Thereafter, the volume was increased to 250 mL to prepare a 4-fold concentrated syrup, and carbonated water was mixed with this to prepare a carbonated beverage having a predetermined gas pressure. As a control, a beverage having a limonene content of 0 ppm, a gas pressure of 1.0 kgf / cm 2 , and a pH of 3.0 was used.
表２に示す処方で容器詰め炭酸飲料を製造した。具体的には、表２に示す通り、砂糖、クエン酸、クエン酸三ナトリウムを水に溶解した後、ＧＣ－ＭＳでリモネン含量を測定したリモネン含有乳化香料を、所定のリモネン含有量になるように添加した。その後、２５０ｍＬにメスアップして４倍濃度のシロップを調製し、これに炭酸水を混合して所定のガス圧の炭酸飲料を調製した。なお、コントロールとしては、リモネン含有量が０ｐｐｍ、ガス圧が１．０ｋｇｆ／ｃｍ２、及びｐＨが３．０の飲料を用いた。 (Method for preparing sample carbonated beverages 1 to 24)
A container-packed carbonated beverage was produced according to the formulation shown in Table 2. Specifically, as shown in Table 2, after dissolving sugar, citric acid and trisodium citrate in water, the limonene-containing emulsified fragrance whose limonene content was measured by GC-MS was adjusted to a predetermined limonene content. Added to. Thereafter, the volume was increased to 250 mL to prepare a 4-fold concentrated syrup, and carbonated water was mixed with this to prepare a carbonated beverage having a predetermined gas pressure. As a control, a beverage having a limonene content of 0 ppm, a gas pressure of 1.0 kgf / cm 2 , and a pH of 3.0 was used.
各サンプル炭酸飲料のリモネン含有量（ｐｐｍ）、炭酸ガス圧（ｋｇｆ／ｃｍ２）、及びｐＨを表３～５に示す。なお、リモネン含有量、炭酸ガス圧及びｐＨの測定方法は、以下の通りである。
Tables 3 to 5 show the limonene content (ppm), carbon dioxide pressure (kgf / cm 2 ), and pH of each sample carbonated beverage. In addition, the measuring method of limonene content, a carbon dioxide gas pressure, and pH is as follows.
（リモネン濃度の測定方法）
サンプル６～８ｇに水１５０ｍＬ及びヘプタン８ｍＬを加えて、精油定量用蒸留装置で９０分間蒸留する。その後、ヘプタン層を回収し、当該ヘプタン層に含まれるリモネン含有量をガスクロマトグラフィー分析で測定する。ガスクロマトグラフィー分析条件は以下の通りである。 (Measurement method of limonene concentration)
Add 150 mL of water and 8 mL of heptane to 6 to 8 g of sample, and distill for 90 minutes with a distillation apparatus for quantifying essential oil. Thereafter, the heptane layer is collected, and the limonene content contained in the heptane layer is measured by gas chromatography analysis. Gas chromatographic analysis conditions are as follows.
サンプル６～８ｇに水１５０ｍＬ及びヘプタン８ｍＬを加えて、精油定量用蒸留装置で９０分間蒸留する。その後、ヘプタン層を回収し、当該ヘプタン層に含まれるリモネン含有量をガスクロマトグラフィー分析で測定する。ガスクロマトグラフィー分析条件は以下の通りである。 (Measurement method of limonene concentration)
Add 150 mL of water and 8 mL of heptane to 6 to 8 g of sample, and distill for 90 minutes with a distillation apparatus for quantifying essential oil. Thereafter, the heptane layer is collected, and the limonene content contained in the heptane layer is measured by gas chromatography analysis. Gas chromatographic analysis conditions are as follows.
（ＧＣ－ＭＳ分析条件）
ＧＣ装置：７８９０Ａ／５９７５Ｃ ｉｎｅｒｔＸＬ（Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製）
カラム：ＤＢ－ＷＡＸ（Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製）
カラム長さ：３０ｍ、カラム内径：２５０μｍ、カラム膜厚：０．２５μｍ
導入系：スプリット １０：１
注入量：１μＬ
温度：試料注入口 ２２０℃
ＧＣオーブン温度条件：４０℃（５分）－１５℃／ｍｉｎ－２２０℃（５分）
ガス流量：ヘリウム（キャリヤーガス） １ｍＬ／ｍｉｎ
イオン源温度：２３０℃
イオン化法：ＥＩ
設定質量数：ｍ／ｚ １３６、１０７ (GC-MS analysis conditions)
GC device: 7890A / 5975C inertXL (manufactured by Agilent Technologies)
Column: DB-WAX (manufactured by Agilent Technologies)
Column length: 30 m, column inner diameter: 250 μm, column film thickness: 0.25 μm
Introduction system: Split 10: 1
Injection volume: 1 μL
Temperature: Sample inlet 220 ° C
GC oven temperature condition: 40 ° C (5 minutes) -15 ° C / min-220 ° C (5 minutes)
Gas flow rate: Helium (carrier gas) 1mL / min
Ion source temperature: 230 ° C
Ionization method: EI
Set mass number: m / z 136, 107
ＧＣ装置：７８９０Ａ／５９７５Ｃ ｉｎｅｒｔＸＬ（Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製）
カラム：ＤＢ－ＷＡＸ（Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製）
カラム長さ：３０ｍ、カラム内径：２５０μｍ、カラム膜厚：０．２５μｍ
導入系：スプリット １０：１
注入量：１μＬ
温度：試料注入口 ２２０℃
ＧＣオーブン温度条件：４０℃（５分）－１５℃／ｍｉｎ－２２０℃（５分）
ガス流量：ヘリウム（キャリヤーガス） １ｍＬ／ｍｉｎ
イオン源温度：２３０℃
イオン化法：ＥＩ
設定質量数：ｍ／ｚ １３６、１０７ (GC-MS analysis conditions)
GC device: 7890A / 5975C inertXL (manufactured by Agilent Technologies)
Column: DB-WAX (manufactured by Agilent Technologies)
Column length: 30 m, column inner diameter: 250 μm, column film thickness: 0.25 μm
Introduction system: Split 10: 1
Injection volume: 1 μL
Temperature: Sample inlet 220 ° C
GC oven temperature condition: 40 ° C (5 minutes) -15 ° C / min-220 ° C (5 minutes)
Gas flow rate: Helium (carrier gas) 1mL / min
Ion source temperature: 230 ° C
Ionization method: EI
Set mass number: m / z 136, 107
（炭酸ガス圧の測定方法）
サンプル炭酸飲料における炭酸ガス圧の測定は、試料温度を２０℃とし、ガスボリューム測定装置において容器内空気中のガス抜き（スニフト）、振とう後の炭酸ガス圧を測定することにより行った。 (Measurement method of carbon dioxide pressure)
The carbon dioxide pressure in the sample carbonated drink was measured by setting the sample temperature to 20 ° C., and measuring the carbon dioxide pressure after degassing (snift) and shaking in the container air with a gas volume measuring device.
サンプル炭酸飲料における炭酸ガス圧の測定は、試料温度を２０℃とし、ガスボリューム測定装置において容器内空気中のガス抜き（スニフト）、振とう後の炭酸ガス圧を測定することにより行った。 (Measurement method of carbon dioxide pressure)
The carbon dioxide pressure in the sample carbonated drink was measured by setting the sample temperature to 20 ° C., and measuring the carbon dioxide pressure after degassing (snift) and shaking in the container air with a gas volume measuring device.
（ｐＨの測定方法）
ｐＨメーターを用いて測定した。 (Measurement method of pH)
It measured using the pH meter.
ｐＨメーターを用いて測定した。 (Measurement method of pH)
It measured using the pH meter.
（官能評価試験）
サンプル炭酸飲料について、専門パネラー３名による官能評価を実施した。具体的には、各専門パネラーごとに下記基準に基づいて「後味の刺激」、「後味の苦味」及び「総合評価」の観点から点数付けを行い、その平均点を表３に示した。平均点３点を超えるものが好ましい飲料であると判定した。 (Sensory evaluation test)
The sample carbonated drink was subjected to sensory evaluation by three specialized panelists. Specifically, each expert panel was scored from the viewpoints of “stimulation of aftertaste”, “bitterness of aftertaste” and “overall evaluation” based on the following criteria, and the average score is shown in Table 3. It was determined that a beverage exceeding the average score of 3 was a preferred beverage.
サンプル炭酸飲料について、専門パネラー３名による官能評価を実施した。具体的には、各専門パネラーごとに下記基準に基づいて「後味の刺激」、「後味の苦味」及び「総合評価」の観点から点数付けを行い、その平均点を表３に示した。平均点３点を超えるものが好ましい飲料であると判定した。 (Sensory evaluation test)
The sample carbonated drink was subjected to sensory evaluation by three specialized panelists. Specifically, each expert panel was scored from the viewpoints of “stimulation of aftertaste”, “bitterness of aftertaste” and “overall evaluation” based on the following criteria, and the average score is shown in Table 3. It was determined that a beverage exceeding the average score of 3 was a preferred beverage.
（官能評価の基準）
５点：非常に良好（後味の刺激又は後味の苦味が抑えられている）
４点：良好（後味の刺激又は後味の苦味がやや抑えられている）
３点：基準
２点：やや悪い（後味の刺激又は後味の苦味がやや強い）
１点：悪い（後味の刺激又は後味の苦味が強い）
結果を表３～５に示す。 (Standard for sensory evaluation)
5 points: very good (stimulation of aftertaste or bitterness of aftertaste is suppressed)
4 points: Good (stimulation of aftertaste or bitterness of aftertaste is somewhat suppressed)
3 points: Standard 2 points: Somewhat bad (stimulation of aftertaste or bitterness of aftertaste is slightly strong)
1 point: Bad (strong aftertaste or bitter aftertaste)
The results are shown in Tables 3-5.
５点：非常に良好（後味の刺激又は後味の苦味が抑えられている）
４点：良好（後味の刺激又は後味の苦味がやや抑えられている）
３点：基準
２点：やや悪い（後味の刺激又は後味の苦味がやや強い）
１点：悪い（後味の刺激又は後味の苦味が強い）
結果を表３～５に示す。 (Standard for sensory evaluation)
5 points: very good (stimulation of aftertaste or bitterness of aftertaste is suppressed)
4 points: Good (stimulation of aftertaste or bitterness of aftertaste is somewhat suppressed)
3 points: Standard 2 points: Somewhat bad (stimulation of aftertaste or bitterness of aftertaste is slightly strong)
1 point: Bad (strong aftertaste or bitter aftertaste)
The results are shown in Tables 3-5.
表３～４に記載の通り、リモネン含有量、炭酸ガス圧、及びｐＨが本発明の所定の範囲内にある炭酸飲料は官能評価点が全て３点を超え、炭酸ガス特有の苦味と刺激が緩和されていることが明らかとなった。また、表５に記載の通り、リモネンを直接添加してリモネン含有量を調整した場合でも、本発明の効果が得られることが示された。従って、本発明によると、炭酸飲料中のリモネン含有量、炭酸ガス圧、及びｐＨを本発明の範囲内に調整することで、炭酸ガス特有の苦味と刺激が緩和され、より好ましく飲用できる炭酸飲料を実現できることが明らかとなった。
As shown in Tables 3-4, the carbonated beverages whose limonene content, carbon dioxide pressure, and pH are within the predetermined ranges of the present invention all have sensory evaluation points exceeding 3 points, and the bitterness and irritation peculiar to carbon dioxide gas It became clear that it was relaxed. Moreover, as shown in Table 5, it was shown that the effects of the present invention can be obtained even when limonene content is adjusted by directly adding limonene. Therefore, according to the present invention, by adjusting the limonene content, carbon dioxide gas pressure, and pH in the carbonated beverage within the scope of the present invention, the bitterness and irritation peculiar to carbon dioxide gas are alleviated, and a carbonated beverage that can be more preferably drunk. It became clear that can be realized.
実施例３：果汁含有量が炭酸ガス特有の苦味と刺激に及ぼす影響
表６に示す処方で容器詰め飲料を製造し、それぞれについて官能評価試験を行った。具体的には、砂糖、クエン酸、クエン酸三ナトリウムを水に溶解した後、６．９倍冷凍濃縮レモン混濁果汁を混合し、これにあらかじめリモネン含有量をＧＣ－ＭＳで測定したリモネン含有乳化香料を所定量添加した。その後、２５０ｍＬにメスアップして４倍濃度のシロップを調製し、これに炭酸水を混合して所定のガス圧の炭酸飲料を調製した。なお、サンプル飲料２５～３４におけるリモネン含有量は０～２００ｐｐｍ、ガス圧は２．０ｋｇｆ／ｃｍ２、ｐＨは３．０とした。 Example 3: Effect of fruit juice content on bitterness and irritation peculiar to carbon dioxide gas A container-packed beverage was produced according to the formulation shown in Table 6, and a sensory evaluation test was performed on each. Specifically, after dissolving sugar, citric acid and trisodium citrate in water, mixed with 6.9 times frozen concentrated lemon turbid juice, limonene-containing emulsion whose limonene content was previously measured by GC-MS A predetermined amount of perfume was added. Thereafter, the volume was increased to 250 mL to prepare a 4-fold concentrated syrup, and carbonated water was mixed with this to prepare a carbonated beverage having a predetermined gas pressure. The limonene content in the sample beverages 25 to 34 was 0 to 200 ppm, the gas pressure was 2.0 kgf / cm 2 , and the pH was 3.0.
表６に示す処方で容器詰め飲料を製造し、それぞれについて官能評価試験を行った。具体的には、砂糖、クエン酸、クエン酸三ナトリウムを水に溶解した後、６．９倍冷凍濃縮レモン混濁果汁を混合し、これにあらかじめリモネン含有量をＧＣ－ＭＳで測定したリモネン含有乳化香料を所定量添加した。その後、２５０ｍＬにメスアップして４倍濃度のシロップを調製し、これに炭酸水を混合して所定のガス圧の炭酸飲料を調製した。なお、サンプル飲料２５～３４におけるリモネン含有量は０～２００ｐｐｍ、ガス圧は２．０ｋｇｆ／ｃｍ２、ｐＨは３．０とした。 Example 3: Effect of fruit juice content on bitterness and irritation peculiar to carbon dioxide gas A container-packed beverage was produced according to the formulation shown in Table 6, and a sensory evaluation test was performed on each. Specifically, after dissolving sugar, citric acid and trisodium citrate in water, mixed with 6.9 times frozen concentrated lemon turbid juice, limonene-containing emulsion whose limonene content was previously measured by GC-MS A predetermined amount of perfume was added. Thereafter, the volume was increased to 250 mL to prepare a 4-fold concentrated syrup, and carbonated water was mixed with this to prepare a carbonated beverage having a predetermined gas pressure. The limonene content in the sample beverages 25 to 34 was 0 to 200 ppm, the gas pressure was 2.0 kgf / cm 2 , and the pH was 3.0.
また、サンプル炭酸飲料２５～３４におけるリモネン含有量、炭酸ガス圧、及びｐＨの測定方法や、官能評価試験も実施例２に準じて行った。
結果を表７に示す。 In addition, the measurement method of limonene content, carbon dioxide gas pressure, and pH in the sample carbonated beverages 25 to 34 and the sensory evaluation test were also performed according to Example 2.
The results are shown in Table 7.
結果を表７に示す。 In addition, the measurement method of limonene content, carbon dioxide gas pressure, and pH in the sample carbonated beverages 25 to 34 and the sensory evaluation test were also performed according to Example 2.
The results are shown in Table 7.
表７に記載の通り、果汁含有量が本発明の所定の範囲内にある炭酸飲料は官能評価点が全て３点を超え、炭酸ガス特有の苦味と刺激が緩和されていることが明らかとなった。
As shown in Table 7, it became clear that the carbonated beverages whose fruit juice content is within the predetermined range of the present invention have all sensory evaluation points exceeding 3 points, and the bitterness and irritation peculiar to carbon dioxide gas are alleviated. It was.
実施例４：飲料の加熱殺菌処理の影響
表８に示す処方で、飲料中のリモネン含有量、及びガス圧を様々に変え、かつ加熱殺菌処理を行ったサンプル炭酸飲料３５～４２を調製し、それぞれについて官能評価試験を行った。具体的には、砂糖、クエン酸、クエン酸三ナトリウムを水に溶解し、これにあらかじめリモネン含有量をＧＣ－ＭＳで測定したリモネン含有乳化香料を添加した。その後、２５０ｍＬにメスアップして４倍濃度のシロップを調製し、これを９３℃、３０秒の加熱殺菌をした後、所定量を容器に充填し、その後炭酸水を混合し所定のガス圧の炭酸飲料を調製した。 Example 4: Effects of heat sterilization treatment of beverages Sample carbonated beverages 35 to 42 were prepared with various prescriptions as shown in Table 8, with different limonene content and gas pressure in the beverage, and subjected to heat sterilization treatment. Each was subjected to a sensory evaluation test. Specifically, sugar, citric acid, and trisodium citrate were dissolved in water, and limonene-containing emulsified fragrance whose limonene content was measured by GC-MS in advance was added thereto. Thereafter, the volume was increased to 250 mL to prepare a 4 times concentration syrup, which was sterilized by heating at 93 ° C. for 30 seconds, filled in a predetermined amount, and then mixed with carbonated water to have a predetermined gas pressure. A carbonated beverage was prepared.
表８に示す処方で、飲料中のリモネン含有量、及びガス圧を様々に変え、かつ加熱殺菌処理を行ったサンプル炭酸飲料３５～４２を調製し、それぞれについて官能評価試験を行った。具体的には、砂糖、クエン酸、クエン酸三ナトリウムを水に溶解し、これにあらかじめリモネン含有量をＧＣ－ＭＳで測定したリモネン含有乳化香料を添加した。その後、２５０ｍＬにメスアップして４倍濃度のシロップを調製し、これを９３℃、３０秒の加熱殺菌をした後、所定量を容器に充填し、その後炭酸水を混合し所定のガス圧の炭酸飲料を調製した。 Example 4: Effects of heat sterilization treatment of beverages Sample carbonated beverages 35 to 42 were prepared with various prescriptions as shown in Table 8, with different limonene content and gas pressure in the beverage, and subjected to heat sterilization treatment. Each was subjected to a sensory evaluation test. Specifically, sugar, citric acid, and trisodium citrate were dissolved in water, and limonene-containing emulsified fragrance whose limonene content was measured by GC-MS in advance was added thereto. Thereafter, the volume was increased to 250 mL to prepare a 4 times concentration syrup, which was sterilized by heating at 93 ° C. for 30 seconds, filled in a predetermined amount, and then mixed with carbonated water to have a predetermined gas pressure. A carbonated beverage was prepared.
また、サンプル炭酸飲料におけるリモネン含有量、炭酸ガス圧、及びｐＨの測定方法や、官能評価試験は実施例２に準じて行った。
結果を表９～１０に示す。 Moreover, the measuring method of the limonene content in a sample carbonated beverage, a carbon dioxide gas pressure, and pH, and a sensory evaluation test were done according to Example 2.
The results are shown in Tables 9-10.
結果を表９～１０に示す。 Moreover, the measuring method of the limonene content in a sample carbonated beverage, a carbon dioxide gas pressure, and pH, and a sensory evaluation test were done according to Example 2.
The results are shown in Tables 9-10.
表９～１０に記載の通り、加熱殺菌処理の有無によって炭酸飲料の官能評価点に影響はないことが示された。従って、本発明の炭酸飲料では、加熱殺菌処理の有無にかかわらず、炭酸飲料中のリモネン含有量、炭酸ガス圧、及びｐＨを所定の範囲内に調整することで、炭酸ガス特有の苦味と刺激が緩和され、より好ましく飲用できる炭酸飲料を実現できることが明らかとなった。
As shown in Tables 9 to 10, it was shown that the sensory evaluation score of the carbonated beverage was not affected by the presence or absence of the heat sterilization treatment. Therefore, in the carbonated beverage of the present invention, the bitterness and irritation peculiar to carbon dioxide can be obtained by adjusting the limonene content, carbon dioxide pressure, and pH in the carbonated beverage within a predetermined range regardless of the presence or absence of the heat sterilization treatment. It was clarified that a carbonated beverage that can be more preferably drunk can be realized.
本発明は、炭酸飲料における炭酸ガス特有の苦味と刺激が緩和された、より好ましく飲用できる炭酸飲料を調製する新たな手段を提供するものであるため、産業上の利用性が高い。
Since the present invention provides a new means for preparing a carbonated beverage that can be drunk more preferably, the bitterness and irritation peculiar to carbon dioxide in the carbonated beverage are alleviated, the industrial applicability is high.
Claims (6)
- リモネンの含有量が５０～２００ｐｐｍであり、
炭酸ガス圧が１．０～２．７ｋｇｆ／ｃｍ２であり、
ｐＨが２．７～３．８であり、
果汁含有量が５％未満である、炭酸飲料。 The limonene content is 50-200 ppm,
The carbon dioxide pressure is 1.0 to 2.7 kgf / cm 2 ,
pH is 2.7 to 3.8,
Carbonated beverages having a fruit juice content of less than 5%. - リモネンがリモネン含有乳化香料として配合されたものである、請求項１に記載の炭酸飲料。 The carbonated drink according to claim 1, wherein limonene is blended as a limonene-containing emulsified fragrance.
- 加熱殺菌処理されたものである、請求項１又は２に記載の炭酸飲料。 The carbonated drink according to claim 1 or 2, which has been heat sterilized.
- 容器詰め飲料である、請求項１～３のいずれか１項に記載の炭酸飲料。 The carbonated drink according to any one of claims 1 to 3, which is a container-packed drink.
- 炭酸飲料の製造方法であって、
（ａ）リモネンを配合して、飲料中のリモネンの含有量を５０～２００ｐｐｍに調整する工程、
（ｂ）飲料中の炭酸ガス圧を１．０～２．７ｋｇｆ／ｃｍ２に調整する工程、
（ｃ）飲料のｐＨを２．７～３．８に調整する工程、及び、
（ｄ）飲料が果汁を含む場合は、飲料中の果汁含有量を５％未満に調整する工程、
を含む、前記製造方法。 A method for producing a carbonated beverage,
(A) a step of blending limonene and adjusting the content of limonene in the beverage to 50 to 200 ppm;
(B) adjusting the carbon dioxide pressure in the beverage to 1.0 to 2.7 kgf / cm 2 ;
(C) adjusting the pH of the beverage to 2.7-3.8, and
(D) when the beverage contains fruit juice, the step of adjusting the juice content in the beverage to less than 5%;
The said manufacturing method including. - 炭酸飲料における炭酸ガス特有の苦味と刺激を緩和する方法であって、
（ａ）リモネンを配合して、飲料中のリモネンの含有量を５０～２００ｐｐｍに調整する工程、
（ｂ）飲料中のガス圧を１．０～２．７ｋｇｆ／ｃｍ２に調整する工程、
（ｃ）飲料のｐＨを２．７～３．８に調整する工程、及び、
（ｄ）飲料が果汁を含む場合は、飲料中の果汁含有量を５％未満に調整する工程、
を含む、前記方法。 A method of alleviating the bitterness and irritation unique to carbon dioxide in carbonated beverages,
(A) a step of blending limonene and adjusting the content of limonene in the beverage to 50 to 200 ppm;
(B) adjusting the gas pressure in the beverage to 1.0 to 2.7 kgf / cm 2 ;
(C) adjusting the pH of the beverage to 2.7-3.8, and
(D) when the beverage contains fruit juice, the step of adjusting the juice content in the beverage to less than 5%;
Said method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MYPI2019003491A MY194797A (en) | 2016-12-21 | 2017-12-19 | Limonene-containing carbonated beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| JP2016-247645 | 2016-12-21 | ||
| JP2016247645A JP7007090B2 (en) | 2016-12-21 | 2016-12-21 | Carbonated drink containing limonene |
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| Publication Number | Publication Date |
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| WO2018117081A1 true WO2018117081A1 (en) | 2018-06-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| PCT/JP2017/045473 WO2018117081A1 (en) | 2016-12-21 | 2017-12-19 | Limonene-containing carbonated beverage |
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| Country | Link |
|---|---|
| JP (1) | JP7007090B2 (en) |
| MY (1) | MY194797A (en) |
| SG (1) | SG10202106590XA (en) |
| WO (1) | WO2018117081A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115103603A (en) * | 2020-02-21 | 2022-09-23 | 三得利控股株式会社 | Sodium-containing beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP6790295B1 (en) * | 2020-02-25 | 2020-11-25 | アサヒ飲料株式会社 | A method for producing sugar-free carbonated beverages, sugar-free carbonated beverages, and a method for improving the run-out of sugar-free beverages |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10136953A (en) * | 1996-11-06 | 1998-05-26 | Mitsubishi Chem Corp | Carbonated beverage filled in hermetically sealed container |
| JPH10136952A (en) * | 1996-11-06 | 1998-05-26 | Mitsubishi Chem Corp | Carbonated beverage filled in hermetically sealed container |
| JP2015062408A (en) * | 2013-08-30 | 2015-04-09 | キリンビバレッジ株式会社 | Container-packaged beverage to be heated for sale |
| JP2015204771A (en) * | 2014-04-18 | 2015-11-19 | サントリーホールディングス株式会社 | Beverage having added or enhanced alcohol-like taste |
| JP2017086059A (en) * | 2015-11-09 | 2017-05-25 | サントリーホールディングス株式会社 | Drink containing polymerized catechin |
| JP2017169536A (en) * | 2016-03-25 | 2017-09-28 | サントリーホールディングス株式会社 | Beverage comprising tannic acid |
| WO2017171016A1 (en) * | 2016-03-31 | 2017-10-05 | サントリーホールディングス株式会社 | Fragrance-improved carbonated beverage |
| JP2017212932A (en) * | 2016-05-31 | 2017-12-07 | サントリーホールディングス株式会社 | Beverage having enhanced liquor-like taste |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130075745A (en) | 2010-05-27 | 2013-07-05 | 산토리 홀딩스 가부시키가이샤 | Beverage containing essential oil |
-
2016
- 2016-12-21 JP JP2016247645A patent/JP7007090B2/en active Active
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2017
- 2017-12-19 MY MYPI2019003491A patent/MY194797A/en unknown
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Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10136953A (en) * | 1996-11-06 | 1998-05-26 | Mitsubishi Chem Corp | Carbonated beverage filled in hermetically sealed container |
| JPH10136952A (en) * | 1996-11-06 | 1998-05-26 | Mitsubishi Chem Corp | Carbonated beverage filled in hermetically sealed container |
| JP2015062408A (en) * | 2013-08-30 | 2015-04-09 | キリンビバレッジ株式会社 | Container-packaged beverage to be heated for sale |
| JP2015204771A (en) * | 2014-04-18 | 2015-11-19 | サントリーホールディングス株式会社 | Beverage having added or enhanced alcohol-like taste |
| JP2017086059A (en) * | 2015-11-09 | 2017-05-25 | サントリーホールディングス株式会社 | Drink containing polymerized catechin |
| JP2017169536A (en) * | 2016-03-25 | 2017-09-28 | サントリーホールディングス株式会社 | Beverage comprising tannic acid |
| WO2017171016A1 (en) * | 2016-03-31 | 2017-10-05 | サントリーホールディングス株式会社 | Fragrance-improved carbonated beverage |
| JP2017212932A (en) * | 2016-05-31 | 2017-12-07 | サントリーホールディングス株式会社 | Beverage having enhanced liquor-like taste |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115103603A (en) * | 2020-02-21 | 2022-09-23 | 三得利控股株式会社 | Sodium-containing beverage |
| CN115103603B (en) * | 2020-02-21 | 2024-04-19 | 三得利控股株式会社 | Sodium-containing beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| MY194797A (en) | 2022-12-15 |
| JP7007090B2 (en) | 2022-02-10 |
| JP2018099089A (en) | 2018-06-28 |
| SG10202106590XA (en) | 2021-08-30 |
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