WO2018179304A1

WO2018179304A1 - Method for controlling flavor balance of liquid food or beverage

Info

Publication number: WO2018179304A1
Application number: PCT/JP2017/013495
Authority: WO
Inventors: 瀧原　孝宣; 光杉浦; 泰史田中; 啓浩稲葉; 寛子今冨; 貴之越智; 粟野　いづみ
Original assignee: 株式会社伊藤園
Priority date: 2017-03-30
Filing date: 2017-03-30
Publication date: 2018-10-04
Also published as: JP6749318B2; JPWO2018179304A1

Abstract

A method for controlling the flavor balance of a liquid food or beverage, said method being characterized by comprising contacting a starting material of the liquid food or beverage with a hydrogen-containing gas. An agent for controlling the flavor balance of a liquid food or beverage, said agent being characterized by comprising a hydrogen-containing gas as an active ingredient. Controlling the flavor balance is preferably one or more performances selected from the group consisting of improving sweetness, improving body taste, improving saltiness, improving crispness, improving aroma, improving mildness in carbonic acid stimulation, reducing bitterness, reducing astringency, reducing miscellaneous taste, reducing sourness, reducing meat smell, reducing heated smell and reducing offensive smell derived from a plant. By the method and agent according to the present invention for controlling the flavor balance of a liquid food or beverage, preferable flavor of a liquid food or beverage can be improved and, at the same time, undesirable flavor thereof can be reduced or relieved.

Description

Flavor balance adjustment method for liquid foods and drinks

The present invention relates to a method for adjusting a flavor balance of a liquid food or drink, and in particular, by bringing a hydrogen-containing gas into contact with a liquid food or drink raw material, the flavor of the liquid food or drink is improved immediately after contact, and a good flavor even after heat sterilization. The present invention relates to a method for adjusting the flavor balance of a liquid food or drink that can maintain a balance. Furthermore, this invention relates also to the liquid food / beverage products by which the flavor balance was adjusted manufactured by the flavor balance regulator of liquid food / beverage products, the manufacturing method of liquid food / beverage products, and the said manufacturing method.

The types of beverage products in our country continue to increase year by year in order to respond to changing lifestyles and diversifying tastes for eating and drinking. In particular, the so-called RTD (Ready-to-Drink) form of a packaged beverage that is enclosed in a predetermined container and can be drunk as it is has become the mainstream in the entire beverage product. Furthermore, RTD-type packaged beverages are classified into so-called chilled products that use paper containers and the like and need to be refrigerated, and so-called dry products that can be stored for a long period of time at room temperature, such as cans and PET bottles. Overwhelmingly, dry products have a large market size.

Containerized beverages classified as dry products are very diverse, including coffee beverages, tea-based beverages such as tea and green tea, vegetable juice beverages, and functional beverages, and can generally be stored for a long period of several months. Therefore, the heat sterilization process is performed after filling the container. Therefore, in any beverage category, there has always been a problem of suppressing deterioration of flavor and taste by heat sterilization at high temperatures.

With the recent increase in awareness of food and health, so-called functional foods and drinks that have physiologically active functions on the body are attracting attention. Beverage products are no exception to this, and a variety of products called Tokuho beverages have already been marketed. In addition, recently, the above-mentioned specific health foods (Tokuho) defined by the Health Promotion Act, Apart from the functional nutritional food target, there is also an expectation for a new functional beverage system in which functional labeling on foods is permitted by providing certain requirements.

As one of the components that may exert physiologically active functions, hydrogen is one of the substances that have been attracting attention in recent years. The so-called “hydrogen water”, in which hydrogen is dissolved in water at a high concentration, is still unknown about the specific behavior of dissolved hydrogen to the body and the details of the mechanism of action, but molecular hydrogen is the active oxygen in the body. It is said that there is an effect of removing (oxygen radical), and this is expected to promote various health promoting actions. Hydrogen water is distributed as a hydrogen water product sealed in containers such as cans and pouches.

For beverages that focus on the physiologically active function of hydrogen itself, such as hydrogen water, for example, an invention relating to a hydrogen-containing beverage in which a functional raw material composed of teas, fruits, vegetables, etc. is blended in hydrogen water has been proposed. (See Patent Document 1). Further, as a method for dissolving hydrogen in water, a step of dissolving hydrogen pressurized to a predetermined pressure in raw water through a gas permeable membrane, a step of measuring the hydrogen concentration of dissolved hydrogen water, and a hydrogen concentration There has been proposed a method for producing hydrogen-containing water for drinking, which includes a step of adjusting the pressure of pressurized hydrogen so as to be within a predetermined range (see Patent Document 2).

JP 2013-169153 A Japanese Patent No. 4573904

As described above, a plurality of methods have already been proposed for producing hydrogen-containing water for beverages, and bioactive functions by hydrogen have been attracting attention, but all of these are included in hydrogen-containing water. It focuses on the physiologically active functions that hydrogen itself can exert on the body. On the other hand, it acts on other new hydrogen functions, for example, the beverage product itself, and in particular, among the flavor components of the food and drink, only the preferred flavors for the food and drink, such as sweetness and umami are selective. On the other hand, no effective knowledge has been disclosed so far regarding the effect of suppressing unfavorable flavors such as bitterness to the food and drink and adjusting to a favorable flavor balance.

The present invention provides a flavor balance adjusting method for liquid foods and beverages, and a flavor balance regulator for liquid foods and beverages, which can improve the preferred flavors of liquid foods and beverages and can reduce or reduce undesirable flavors. The purpose is to do.

In order to achieve the above object, the present invention provides the following.
[1] A method for adjusting a flavor balance of a liquid food or drink, wherein the liquid food or drink material is brought into contact with a hydrogen-containing gas.
[2] The flavor balance adjustment is sweetness improvement, umami improvement, salty taste improvement, sharpness improvement, flavor improvement, mildness of carbonic acid stimulation, bitterness reduction, astringency reduction, miscellaneous taste reduction, sourness reduction The flavor balance adjustment method for liquid foods and beverages according to [1], which is 1 or 2 or more selected from the group consisting of reduction of livestock odor, reduction of heating odor, and reduction of plant-derived unpleasant odor.
[3] The liquid food or drink according to [1] or [2], wherein the liquid food or drink is a vegetable drink, a fruit drink, a tea-based drink, a coffee drink, an effervescent drink, a soup drink, or a sports drink. Balance preparation method.
[4] The liquid foods and drinks are neutral carrot juice, rice drink with strawberries, black coffee drink, orange juice, apple juice, tomato juice, acidic carrot juice, carbonated drink with apple juice, green tea drink, green tea drink, chicken The flavor balance adjustment method for liquid foods and beverages according to [1] or [2], which is consomme soup, corn soup, beef extract soup, tomato soup, or sports drink.
[5] The liquid food or drink raw material is brought into contact with the hydrogen-containing gas, and then the liquid food or drink raw material is mixed with other raw materials to prepare a liquid food or drink stock solution. [1] to [4] Flavor balance adjustment method for liquid food and drink.
[6] The method for adjusting the balance of flavor of a liquid food or drink according to [5], wherein the liquid food or drink raw material brought into contact with the hydrogen-containing gas does not contain a milk component.
[7] The flavor balance adjustment method for liquid foods and beverages according to [1] to [6], wherein the concentration of hydrogen in the liquid foods and beverages is 3.0 ppm or less.
[8] The flavor balance adjustment method for liquid foods and beverages according to [1] to [7], wherein the hydrogen concentration in the hydrogen-containing gas is 3% by volume or more.
[9] A flavor balance adjuster for liquid food or drink, comprising a hydrogen-containing gas as an active ingredient.
[10] The flavor balance regulator for liquid foods and beverages according to [9], wherein the hydrogen concentration in the hydrogen-containing gas is 3% by volume or more.
[11] A method for producing a liquid food or drink comprising contacting a hydrogen-containing gas with a liquid food or drink raw material.
[12] The method for producing a liquid food or drink according to [11], wherein the liquid food or drink material is brought into contact with the hydrogen-containing gas, and then the liquid food or drink material is mixed with other raw materials.
[13] The method for producing a liquid food or drink according to [12], wherein the liquid food or drink raw material brought into contact with the hydrogen-containing gas does not contain a milk component.
[14] A liquid food or drink produced by the production method according to [11] to [13], wherein the flavor balance is adjusted.
[15] A liquid food or drink with a flavor balance adjusted obtained by bringing a hydrogen-containing gas into contact with a liquid food or drink raw material.
[16] The liquid food or drink according to [14] or [15], wherein the liquid food or drink is a vegetable drink, a fruit drink, a tea drink, a coffee drink, an effervescent drink, a soup drink, or a sports drink.
[17] The liquid food and drink are neutral carrot juice, rice drink with strawberries, black coffee drink, orange juice, apple juice, tomato juice, acidic carrot juice, carbonated drink with apple juice, green tea drink, green tea drink, chicken The liquid food or drink according to [14] or [15], which is a consomme soup, corn soup, beef extract soup, tomato soup, or sports drink.
[18] The liquid food or drink comprises teas, fruits / vegetables / plants, sugars / sweeteners, polyphenols, vitamins and coenzymes, amino acids / proteins, oxidoreductases, citric acid and yeast extract. The liquid food or drink according to [14] to [17], excluding a hydrogen-containing beverage in which at least one functional raw material selected from the group is blended in hydrogen water.
[19] The liquid food or drink according to [14] to [18], wherein the hydrogen concentration in the liquid food or drink is 3.0 ppm or less.
[20] The liquid food or drink according to [14] to [19], obtained by bringing the liquid food or drink raw material into contact with the hydrogen-containing gas and then mixing the liquid food or drink raw material together with other raw materials.
[21] The liquid food or drink according to [20], wherein the liquid food or drink raw material brought into contact with the hydrogen-containing gas does not contain a milk component.
[22] Liquid food or drink containing hydrogen, wherein the concentration of hydrogen in the liquid food or drink is 3.0 ppm or less (excluding those containing milk components).
[23] Liquid food and drink characterized by containing hydrogen (excluding those containing milk components, and teas, fruits / vegetables / plants, sugars / sweeteners, polyphenols, vitamins and coenzymes Except for hydrogen-containing beverages in which at least one functional ingredient selected from the group consisting of sucrose, amino acids / proteins, oxidoreductase, citric acid and yeast extract is blended in hydrogen water).
[24] Liquid food or drink containing hydrogen, wherein the liquid food or drink contains neutral carrot juice, rice drink with strawberries, black coffee drink, orange juice, apple juice, tomato juice, acidic carrot juice, apple fruit juice Carbonated beverage, green tea beverage, green tea beverage, chicken consomme soup, corn soup, beef extract soup, tomato soup, or sports beverage, and the liquid concentration of hydrogen in the liquid food or drink is 3.0 ppm or less Food and drink.
[25] Liquid food or drink containing hydrogen, wherein the liquid food or drink contains neutral carrot juice, rice drink with strawberries, black coffee drink, orange juice, apple juice, tomato juice, acidic carrot juice, apple fruit juice Liquid drinks (tea, fruit, vegetables, plants, sugar, sweetness) characterized by being carbonated drinks, green tea drinks, green tea drinks, chicken consomme soup, corn soup, beef extract soup, tomato soup, or sports drinks A hydrogen-containing beverage in which at least one functional ingredient selected from the group consisting of foods, polyphenols, vitamins and coenzymes, amino acids / proteins, oxidoreductases, citric acid and yeast extract is blended in hydrogen water except).
[26] The liquid food or drink according to [22] to [25], wherein the dissolved oxygen concentration in the liquid food or drink is 4 ppm or less.
[27] The liquid food or drink according to [22] to [26], wherein the hydrogen is derived from supersaturated hydrogen water.
[28] The liquid food or drink according to [22] to [27], which is a container-packed hydrogen-containing beverage.
[29] The container-packed hydrogen-containing beverage according to [28], which is sterilized by heating.
[30] The container includes a resin base, an inorganic layer laminated on at least one surface side of the resin base, and a metal layer that does not exist between the resin base and the inorganic layer. A packaging material having flexibility, wherein the metal layer contains at least aluminum, and the inorganic layer includes silicon oxide, aluminum oxide, magnesium oxide, calcium oxide, silicon nitride, and aluminum nitride. The container-packed hydrogen-containing beverage according to [29], which is formed of one or more selected from the group consisting of silicon oxynitride and aluminum oxynitride.
[31] The container-packed hydrogen-containing beverage according to [30], wherein the inorganic layer is a vapor deposition layer formed on at least one surface side of the resin base material.
[32] The container-packed hydrogen-containing beverage according to [30] or [31], wherein the metal layer has a thickness of 5 to 14 μm.
[33] The container-packed hydrogen-containing beverage according to any one of [30] to [32], further comprising a paper base material.
[34] A container used for the container-packed hydrogen-containing beverage according to [30] to [33].
[35] The hydrogen-containing beverage container according to [30], wherein the hydrogen gas-containing beverage container is in the form of a pouch.
[36] The container-packed hydrogen-containing beverage according to [29], wherein the container is a metal can.
[37] The container according to [36], wherein the volume VL (mL) of the container, the volume Hv (mL) of the head space in the container, and the internal pressure Hp (MPa) of the head space satisfy the following formula I: Packed hydrogen-containing beverage.
0.0020 ≦ (Hv / VL) × Hp ≦ 0.0070 (I)
[38] The container-packed hydrogen-containing beverage according to [37], wherein the volume Hv of the head space is 10.0 to 20.0 mL.
[39] The container-packed hydrogen-containing beverage according to [37] or [38], wherein the internal pressure Hp of the head space is 0.060 to 0.130 MPa.
[40] The container-containing hydrogen content described in [37] to [39], wherein the ratio Hv / VL of the volume Hv of the head space to the internal volume VL of the container-containing hydrogen-containing beverage is 0.020 to 0.050 Beverages.
[41] The container-packed hydrogen-containing beverage according to [37] to [40], wherein the hydrogen concentration (ppm) when filling the hydrogen-containing beverage is 1.5 to 3.0 ppm.

According to the present invention, by bringing the hydrogen-containing gas into contact with the liquid food / beverage product raw material, it is possible to improve the preferred flavor of the liquid food / beverage product, and to reduce or reduce the undesirable flavor.

It is sectional drawing of the flexible packaging material which concerns on one Embodiment of this invention. It is sectional drawing of the flexible packaging material which concerns on other embodiment of this invention.

Hereinafter, embodiments of the present invention will be described.
The liquid food / beverage flavor balance adjustment method according to the present embodiment is a method in which a hydrogen-containing gas is directly brought into contact with a liquid food / beverage material.

Although the specific mechanism regarding this knowledge is unknown, as shown in the Example mentioned later, by making hydrogen-containing gas contact a liquid food-drinks raw material, for example, sweet taste, umami, salty taste, sharpness, Preferred flavors such as flavor and mildness of carbonic acid stimulation in carbonated beverages can be improved. Further, by bringing a hydrogen-containing gas into contact with a liquid food or drink raw material, for example, unfavorable flavors such as bitterness, astringency, miscellaneous taste, acidity, livestock meat odor, heated odor, and plant-derived unpleasant odor are reduced or reduced. Can do. However, the adjustment of the flavor balance according to the present embodiment is not limited to the flavor balance adjustment action that is exhibited based on the above action.

In the present embodiment, as shown in the examples described later, the flavor balance of the liquid food or drink (or liquid food or drink material) is immediately after the target liquid food or drink or its raw material is brought into direct contact with the hydrogen-containing gas. Can be remarkably improved. The effect by this embodiment differs from the effect of suppressing the time-dependent deterioration of the flavor which food-drinks have. That is, the effect of improving the balance of the flavor itself of the food and drink immediately after manufacture to a better state and maintaining it even after contact with hydrogen is exhibited.

In addition, as a method for bringing the hydrogen-containing gas into contact with the liquid food or drink raw material, for example, a method of mixing high-concentration hydrogen water in which hydrogen is dissolved in water at a high concentration in advance with other raw material liquids, or a prepared raw material liquid For example, a method of directly injecting hydrogen gas is used. Here, such a raw material liquid may be a stock solution of liquid food or drink (in this embodiment, a liquid immediately before being subjected to steps such as heat sterilization and container filling in which the blending components are generally blended). The liquid food / beverage raw material before mix | blending with the undiluted | stock solution of the said liquid food / beverage products may be sufficient.
In the latter case, the liquid food / drink raw material brought into contact with the hydrogen-containing gas is mixed with other raw materials to prepare a liquid food / beverage food stock solution. In this case, the concentration of hydrogen may be below the detection limit in the prepared liquid food or drink solution or the finally produced liquid food or drink. The flavor balance adjustment effect which concerns on a form is show | played.

1. Liquid food and drink and liquid food ingredients
(Liquid food and drink)
The liquid food or drink that is the target of flavor balance adjustment according to the present embodiment is not particularly limited as long as it is a liquid food or drink, and examples thereof include fruit drinks, vegetable drinks, carbonated drinks, tea drinks, coffee drinks, and soup drinks. It is done. The solvent for forming a liquid is preferably water.

(Type of water as solvent)
When the liquid solvent is water, any kind of hard water or soft water may be used as long as it is suitable for drinking, but it is suitable for drinking and mixed with a coffee extract or the like in the production process of a packaged beverage. In view of this, it is desirable to use water whose hardness (calculated value of calcium concentration (mg / L) × 2.5 + magnesium concentration (mg / L) × 4.5) is less than 120.

(Deaeration treatment)
In the present embodiment, it is desirable to use deaerated water that has been previously deaerated as the liquid solvent from the viewpoint of more effectively exerting the action of the hydrogen-containing gas.
(Deionization treatment)
Deionization treatment for water means removing cations and anions other than hydrogen ions and hydroxide ions contained in water. The water obtained by the deionization treatment is generally called pure water, and in particular, the theoretical ion product of water (hydrogen ion concentration × hydroxide ion concentration = 1.0 × 10 ⁻¹⁴ ), conductivity 5. Those close to 5 × 10 ⁻⁸ S / cm are also called ultrapure water. In the present embodiment, deionization is not particularly required, but the use of deionized water is not limited.

(Liquid food ingredients)
In the present embodiment, the liquid food / beverage raw material refers to a material to be brought into contact with the hydrogen-containing gas among the raw materials for the liquid food / beverage food (hereinafter sometimes referred to as “hydrogen contact raw material”). The liquid food / drink raw material (hydrogen contact raw material) of the present embodiment includes a liquid food / beverage undiluted solution in addition to the components blended in the liquid food / beverage. From the viewpoint of efficiently bringing the hydrogen-containing gas into contact, the liquid food or drink material is also preferably a liquid composition dissolved or suspended in a liquid solvent such as water. Specific liquid food and drink materials include plant juices, plant extracts, umami ingredients, minerals, sweeteners, fragrances, acidulants and the like.

(Vegetable juice)
Plant juice should just be obtained by processing, such as squeezing, crushing, and grinding | pulverizing with respect to a plant body, and can take various forms, such as a puree and a paste. Here, the plant bodies that can be used in the present embodiment include not only fruits, vegetables, cereals, potatoes, beans, but also algae and mushrooms.
Plants (fruits, vegetables, cereals, potatoes, beans, algae, mushrooms, etc.) that can be used in the present embodiment are not particularly limited as long as the effects of the present embodiment are exhibited, but the following are exemplified. be able to.
Fruit types include apples, strawberries, kiwifruit, grapes, peaches, pineapples, guava, bananas, mango, acerola, prunes, papayas, passion fruits, plums, pears, apricots, litchis, melons, pears, plums, Citrus fruits (orange, mandarin orange, lemon, grapefruit, lime, mandarin, yuzu, seeker, tangerine, temple orange, tangero, caramancy, etc.) are included.
The types of vegetables include tomato, eggplant, pumpkin, bell pepper, bitter gourd, nerbera, tougan, okra, green beans, green peas, green beans, fruit vegetables such as broad beans, pepper, corn, cucumber, carrots, burdock, onion, bamboo shoots, lotus root, Turnips, Japanese radish, potatoes, sweet potatoes, taro, raccoon, garlic, ginger, etc. , Leaf stems and the like such as garlic, leek and leek.

Examples of cereals include rice, barley, wheat, pearl barley, buckwheat, rye, millet and millet.
The types of potatoes include potato, sweet potato, taro, yam and kikumo.
Examples of beans include azuki bean, soybean, chickpea, mungbean, and lentil.
Examples of the types of mushrooms include enokitake, mushrooms, shiitake mushrooms, beech shimeji, hon-shimeji mushrooms, nameko, eringi, oyster mushrooms, maitake, mushrooms, and matsutake.
Examples of seeds include almonds, cashews, chestnuts, coconuts, sesame seeds, pistachios, peanuts, and sunflower seeds.
Examples of the algae include Aosa, Aonori, Kombu, Hijiki, Wakame and the like.

The above plant bodies (fruits, vegetables, cereals, potatoes, beans, algae, mushrooms, etc.) can be used singly or in combination of two or more. The obtained plant juice can be used widely from straight type without dilution or concentration, to dilution type by water addition, or concentrated type, and by using the concentrated type, it is also possible to create food and drink of 100% or more in straight conversion It is.
The blending amount of the plant juice obtained from the above-mentioned plant body into the liquid food or drink depends on the type of the liquid food or drink to be used and the plant juice used, but is 0.3 to 200% by mass on a straight basis. It is preferably 4 to 111% by mass, more preferably 9 to 100% by mass.

(Plant extract)
The plant extract may be any one extracted from a plant with a solvent such as water. Specific examples include roasted coffee bean extract (hereinafter referred to as coffee extract); green tea extract, black tea extract, oolong tea extract, etc. Tea extract; wheat extract and other cereal extracts. These plant extracts can be used individually by 1 type or in mixture of 2 or more types.
The blending amount of the above-mentioned plant extract into the liquid food or drink is 0.1 to 30% by mass in terms of the amount of the extraction raw material, although it depends on the type of the liquid food and drink used and the plant extract used. It is preferably 0.5 to 10% by mass, more preferably 0.5 to 5% by mass.

The plant juice and plant extract have sweetness, umami, flavor and the like derived from plants, and are particularly suitable as an application target of the flavor balance adjustment method of the present embodiment.
In addition, the above-mentioned plant juice and plant extract may have a bitter taste, astringency, miscellaneous taste, sour taste, plant-derived unpleasant odor, etc. that are considered to be derived from plants, and produce a heated odor when sterilized by heating. However, according to the present embodiment, these unfavorable flavors can be reduced or alleviated, and from this point of view, the flavor balance adjustment method of the present embodiment is particularly suitable.

(Umami ingredients)
The umami component is a component that imparts umami to liquid foods and drinks. Specifically, in addition to the plant juice and plant extract described above, extracts such as consomme and other animal meats, seafood, vegetables and fruits; natural Soup stock consisting of seasonings or extracts thereof; umami seasonings such as sodium glutamate, sodium inosinate, sodium guanylate and sodium succinate; fermented seasonings such as miso, soy sauce, bean plate soy, crab noodle soy, fish soy, salmon Etc. These umami components can be used singly or in combination of two or more.
The blending amount of the umami component into the liquid food or drink is preferably 0.001 to 15% by mass, preferably 0.01 to 10% by mass, although it depends on the type of the liquid food and drink used and the umami component used. % Is more preferable, and 0.1 to 5% by mass is particularly preferable.

In addition to having umami, the umami component may have sweetness, salty taste, flavor and the like derived from each component, and is particularly suitable as an application target of the flavor balance adjustment method of the present embodiment. .
In addition, the umami component may have a bitter taste, astringency, miscellaneous taste, sour taste, livestock odor, etc. derived from each component, and may produce a heated odor when sterilized by heating. According to the embodiment, these unfavorable flavors can be reduced or alleviated. Therefore, from this viewpoint, the flavor balance adjustment method of the present embodiment is particularly suitable.

(mineral)
Examples of the mineral component include sodium, calcium, magnesium, potassium, chromium, copper, fluorine, iodine, iron, manganese, phosphorus, selenium, silicon, molybdenum, and zinc. These may be mix | blended as inorganic salt and may be mix | blended as a component of other raw materials (For example, hydrogen contact raw materials, such as a vegetable juice and a plant extract mentioned above).

Among these, the content of sodium in the liquid food or drink is preferably 0.1 to 1000 mg / 100 g, more preferably 1 to 500 mg / 100 g, and particularly preferably 40 to 500 mg / 100 g. . Although sodium causes a salty taste, in the present embodiment, an improvement in the salty taste is recognized by the contact of the hydrogen-containing gas with the liquid food or drink raw material, so the sodium content can be reduced. In addition, the “salt taste” in the present specification means a preferable “shioji” derived from sodium, and is different from an unpleasant salty taste (enmi) derived from a metal salt other than sodium.

Further, from the viewpoint of facilitating the effects of the present embodiment, the magnesium content in the liquid food or drink is preferably 0.1 to 300 mg / 100 g, more preferably 0.3 to 177 mg / 100 g. 0.3 to 88 mg / 100 g is particularly preferable. Similarly, the potassium content is preferably 1 to 300 mg / 100 g, more preferably 5 to 200 mg / 100 g, and particularly preferably 10 to 140 mg / 100 g. The calcium content is preferably 0.1 to 250 mg / 100 g, more preferably 0.5 to 150 mg / 100 g, and particularly preferably 1 to 50 mg / 100 g.
While these minerals are often contained in liquid food and drink raw materials (hydrogen contact raw materials), when they are contained in a large amount in liquid food and drink, unfavorable flavors such as bitterness may be brought about. However, in the present embodiment, a reduction in bitterness (especially, a reduction in the bitterness of the first taste, a reduction in the bitterness and astringency of the first taste to the middle stage) is recognized due to the contact of the hydrogen-containing gas with the liquid food / drink material.

(Sweetener)
The sweetness imparting agent is a component that imparts sweetness to the liquid food and drink, and can be used within a range that does not impair the effects of the present embodiment. However, in this embodiment, when using liquid food / drink raw materials (hydrogen contact raw materials) having sweetness such as the plant juice, plant extract, and umami component described above, the sweetness derived from these improves, so that sweetness is imparted. The amount of agent used can be reduced.

Specific examples of the sweetness-imparting agent that can be used in the present embodiment include saccharides and sweeteners. Examples of the saccharide include sucrose, fructose, glucose, fructose-glucose liquid sugar, and reduced maltose. It is done. Examples of the sweetener include sugar, granulated sugar, isomerized sugar, xylitol, palatinose, erythritol and the like, as well as high-intensity sweeteners such as aspartame, acesulfame potassium, neotame, stevia extract, saccharin, and sucralose. Moreover, sugar alcohols, such as sorbitol, may be included, and a sugarless bulk sweetener, a bulk sugar sweetener, etc. may be included. These sweetening agents can be used alone or in combination of two or more.

(Fragrance)
The liquid food / beverage products of this embodiment can mix | blend a fragrance | flavor in the range which does not impair the effect of this embodiment. However, in this embodiment, when using liquid food / drink raw materials (hydrogen contact raw materials) having flavors such as the plant juice, plant extract, and umami components described above, the flavor derived from these improves, so The amount used can be reduced.
Examples of the fragrances that can be used in the present embodiment include fragrances extracted from citrus and other fruits, plant seeds, rhizomes, bark, leaves and the like, or extracts thereof, fragrances obtained from milk or dairy products, synthetic fragrances, and the like. Can be mentioned. These fragrance | flavors can be used individually by 1 type or in mixture of 2 or more types.

(Acidulant)
The liquid food / beverage product of this embodiment may mix | blend a sour agent. However, in the present embodiment, since there is an action of reducing unfavorable acidity derived from the aforementioned plant juice, plant extract, etc., the use of acidulant is limited to the extent that the effect of the present embodiment is not impaired. Should.
Examples of acidulants that can be used in this embodiment include citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, or salts thereof. A seed can be used individually or in mixture of 2 or more types.

(Other additives)
In the present embodiment, in addition to the raw materials described above, vitamins, antioxidants, emulsifiers, pastes, pH adjusters, colorants (pigments), oil, quality, as long as the effects of the present embodiment are not impaired. You may contain a stabilizer etc.
Examples of vitamins include vitamin C, vitamin E, vitamin D, vitamin K, and vitamin B group.
Examples of the antioxidant include ascorbic acid or a salt thereof, erythorbic acid or a salt thereof, and among them, ascorbic acid or a salt thereof is particularly preferable.
Examples of the emulsifier include sucrose fatty acid ester, glycerin fatty acid ester, lecithin, sorbitan fatty acid ester, polyglycerin fatty acid ester and the like.
Examples of the paste include pectin, cellulose, gelatin, collagen, agar, sodium alginate, soybean polysaccharide, galactomannans, gum arabic, carrageenan, xanthan gum, gellan gum, tamarind seed gum and the like.
Examples of the pH adjuster include sodium hydrogen carbonate (sodium bicarbonate), potassium carbonate, potassium hydroxide, trisodium phosphate, tripotassium phosphate, sodium hydroxide and the like.

(carbon dioxide gas)
The liquid food or drink of the present embodiment may be a carbonated beverage in which carbon dioxide gas is enclosed. In this case, the gas volume of the carbon dioxide gas is preferably 1.5 to 4.0, and more preferably 2.0 to 3.5. Moreover, as a method of gas-filling carbon dioxide (carbonation), there are a premix method and a postmix method, either of which may be adopted.
While carbon dioxide in a carbonated beverage brings a refreshing feeling, there is a case where the stimulation by the carbonic acid is felt strongly, but in this embodiment, the stimulation by the carbon dioxide gas can be relaxed and the mellowness can be improved.

(Types of liquid food and drink)
Examples of liquid foods and drinks that are targets of the present embodiment include beverages containing plant juices such as fruit beverages and vegetable beverages; beverages containing plant extracts such as tea-based beverages and coffee beverages; effervescent beverages (carbonated beverages, etc.) ), Soft drinks such as near water and sports drinks; soup drinks such as corn soup, vegetable soup and miso soup.

A sports drink is generally defined as a drink that can quickly replenish water and minerals lost as sweat after physical exercise. For example, a drink having normal human body fluid osmotic pressure (about 280 to 290 mOsm / kg) (Isotonic beverages), beverages having lower osmotic pressure than human body fluids (hypotonic beverages), and the like.

The liquid foods and drinks of this embodiment are teas, fruits / vegetables / plants, sugars / sweeteners, polyphenols, vitamins and coenzymes, amino acids / proteins, oxidoreductases, citric acid and yeast extract. It is not necessary to include a hydrogen-containing beverage in which at least one functional raw material selected from the group consisting of:

2. Contact method of hydrogen-containing gas (hydrogen-containing gas)
The hydrogen-containing gas used in the present embodiment may be a gas containing hydrogen, and the hydrogen concentration is not particularly limited. Therefore, the hydrogen-containing gas can take any form of hydrogen gas alone or a mixture with other gas such as inert gas.
From the viewpoint of more effectively exerting the flavor balance adjustment effect according to the present embodiment, it is desirable that the hydrogen concentration in the hydrogen-containing gas is high. For example, the hydrogen concentration in the hydrogen-containing gas is 3% by volume or more. Is preferable, and it is more preferable that it is 5 volume% or more. However, when the hydrogen-containing gas is directly blown into water or a liquid food or drink raw material by bubbling, it is necessary to fully consider the risk of explosion due to hydrogen depending on the production environment.
Therefore, considering the point of avoiding the risk of explosion due to hydrogen, it is safe that the hydrogen concentration in the hydrogen-containing gas is 10% by volume or less, and safer if it is 7% by volume or less, which is below the explosion limit. However, it is desirable to use pure hydrogen gas (hydrogen 100 volume%) if safety is sufficiently secured.

In the case of a mixed gas with other gas, the other gas to be mixed is preferably nitrogen. The hydrogen-containing gas preferably has an oxygen concentration of 3% by volume or less, particularly preferably 0% by volume (corresponding to the case where the hydrogen-containing gas contains no oxygen).

(Method of contacting hydrogen-containing gas)
Examples of the method for bringing a hydrogen-containing gas into contact with the liquid food / drink raw material include a method of mixing high-concentration hydrogen water together with other raw material liquids, or a method of blowing hydrogen gas directly into the prepared raw material liquid. Such a raw material liquid may be a liquid food or drink stock solution or a liquid food or drink raw material before being mixed with the stock solution. In addition, the method for containing hydrogen in the raw material liquid is not limited to the method shown in the present embodiment, and various known methods can be used as long as the requirements of the present embodiment are satisfied. Hydrogen may be included.

(High concentration hydrogen water)
High-concentration hydrogen water refers to water containing hydrogen in a state of fine bubbles in such a degree that hydrogen cannot be dissolved or visually recognized at a high concentration compared to the saturated dissolution amount of hydrogen such as 1 to several ppm in water as a solvent. In the present specification, high-concentration hydrogen water containing hydrogen at a concentration higher than the saturated dissolution amount may be particularly referred to as “supersaturated hydrogen water”.
In terms of the definition of hydrogen water, in the “Symposium on Molecular Hydrogen Medicine (Secretariat: Laboratory of Cell Biology, Graduate School of Aging Sciences, Nippon Medical School)”, an academic study group, “hydrogen water” is related to hydrogen water. A solution having a molecular hydrogen concentration of 40 μM or more when opened by a consumer. It is determined to mean 80 μg / L (0.08 ppm) per 5% of the saturated hydrogen concentration.
The method of containing hydrogen is not particularly limited, but a method of blowing hydrogen gas at a standard atmospheric pressure or higher or a gas containing hydrogen gas into a solvent in the form of fine bubbles (so-called bubbling), or through a gas permeable membrane, Examples include a method of injecting hydrogen into a liquid solvent, and other methods may be employed as long as hydrogen can be contained in the above concentration or higher, even if other methods are used. The effects of the present invention are the same.

(Gas permeable membrane)
As the gas permeable membrane used in the present embodiment, a so-called homogeneous membrane that has been conventionally used for separation of gas components can be employed.
The specific kind of the permeable membrane is not particularly limited, but the film thickness is preferably 20 to 60 μm, more preferably 30 to 60 μm, and further preferably 30 to 50 μm in order to maintain the strength against pressure.
The gas permeable membrane can be selected from polyethylene, polymethylpentene, and silicone rubber, but a gas permeable membrane formed from silicone rubber is most preferred. The silicone rubber is preferably formed from polydimethylsiloxane.

(Gas permeation performance)
In this embodiment, when a gas permeable membrane is used for the production of high-concentration hydrogen water, the gas permeable performance of the gas permeable membrane is such that the gas permeation ratio Ar (argon) / N ₂ (nitrogen) is 2 or more. It is more desirable. The gas permeation amount ratio is obtained by measuring the gas permeation amount when argon and nitrogen are kept at 1.0 kgf / cm ² on the surface in contact with the permeable membrane, and the ratio is calculated.

(Form of gas permeable membrane)
In the present embodiment, when a gas permeable membrane is used for dissolving hydrogen, the form of the permeable membrane is not particularly limited, but a hollow fiber membrane form is desirable.
The hollow fiber membrane is a form of utilization of a gas permeable membrane, and refers to a membrane body formed in a thin straw-like tubule. A hollow fiber membrane module comprising a hollow fiber membrane bundle in which a large number of hollow fiber membranes are bundled is housed in a sealed state in a housing container formed of a vinyl chloride synthetic resin or a metal such as aluminum. Generally, the diameter (inner diameter) per individual hollow fiber membrane is about several mm to 100 μm.

(Method of contact with liquid food and drink ingredients)
As a method of bringing the hydrogen-containing gas into contact with the liquid food / beverage raw material using the high-concentration hydrogen water prepared as described above, high-concentration hydrogen water is mixed with other liquid food / beverage raw materials to prepare a liquid food / drink stock solution. A method of preparing and contacting a hydrogen-containing gas in the stock solution, preparing a liquid food / beverage raw material by mixing compounding ingredients with high-concentration hydrogen water (water may be added if desired), and the liquid food / beverage raw material And a method for preparing a stock solution of liquid food or drink by mixing the liquid food or drink raw material together with other liquid food or drink raw materials after contacting the hydrogen-containing gas.

(Other contact methods)
In addition to the above-described method using high-concentration hydrogen water, a raw material liquid is prepared by mixing the compounding components with water, and a hydrogen-containing gas is blown into the raw material liquid by bubbling, or the raw material liquid is passed through a gas permeable membrane. Examples thereof include a method of injecting a hydrogen-containing gas. Other known methods may also be used. Furthermore, the raw material liquid for blowing or injecting the hydrogen-containing gas here may be a liquid food or drink stock solution or a liquid food or drink raw material before being mixed with the liquid food or drink stock solution.

The liquid food / beverage raw material that is brought into contact with the hydrogen-containing gas may not contain a milk component. Here, the milk component contains a relatively large amount of components such as proteins and lipids, and it tends to cause flavor deterioration due to heat sterilization, and there is a problem that unpleasant odors and unpleasant tastes derived from milk are likely to occur. Such a problem peculiar to the milk component is not assumed as a target of the flavor balance adjustment effect of the present embodiment.
In addition, in the case where “the liquid food / beverage material to be brought into contact with the hydrogen-containing gas does not contain a milk component”, the liquid food / beverage food material that is not brought into contact with the hydrogen-containing gas when the liquid food / beverage material stock solution is prepared as described above. When a milk component is included, is included. For example, after bringing a hydrogen-containing gas into contact with a liquid food / drink raw material that does not contain milk components, and then mixing with water and other raw materials to prepare a liquid food / drink stock solution, When the hydrogen concentration is below the detection limit (for example, less than 0.6 ppb for the dissolved hydrogen measuring instrument manufactured by UNISENS Co., Ltd.), the other raw material to be mixed later is a hydrogen-containing gas. It cannot be said that they were in contact. Such a liquid food / beverage raw material that is not brought into contact with the hydrogen-containing gas may contain a milk component.

(Hydrogen concentration in liquid food and drink)
In the liquid food or drink finally obtained by this embodiment, the hydrogen concentration may be 3.0 ppm, 1.6 ppm or less, 0.5 ppm or less, and 0.2 ppm or less. It may be less than 0.1 ppm. In addition, the hydrogen concentration of liquid food-drinks in this embodiment is the value measured with the dissolved hydrogen measuring device, and a specific measuring method is shown in the Example mentioned later.
Here, “below the upper limit value” includes the case where the hydrogen concentration is 0 ppm, that is, the detection limit or less. In particular, when a liquid food / beverage food material previously contacted with a hydrogen-containing gas is mixed with other raw materials to prepare a liquid food / beverage food stock solution, the hydrogen concentration often falls below the detection limit. However, in this embodiment, although the specific mechanism is unknown, even if the final concentration is below the detection limit, by bringing the liquid food / drink raw material into contact with a hydrogen-containing gas in advance, The resulting flavor balance adjustment effect is achieved.

(Dissolved oxygen concentration in liquid food and drink)
In the liquid food or drink finally obtained by this embodiment, the dissolved oxygen concentration is preferably 4 ppm or less, and particularly preferably 1 ppm or less. In addition, the dissolved oxygen concentration of the liquid food-drinks in this embodiment is the value measured with the portable dissolved oxygen measuring device, and a specific measuring method is shown in the Example mentioned later.
In the present embodiment, the contact of the hydrogen-containing gas does not necessarily affect the dissolved oxygen concentration of the liquid food or drink, but if the dissolved oxygen concentration is within the above range, the flavor balance adjustment effect of the present embodiment is more effective. Effectively demonstrated.

(Redox potential of liquid food and drink)
In the liquid food or drink finally obtained by the present embodiment, the oxidation-reduction potential may be −50 mV or more, 0 mV or more, and 50 mV or more. Here, in conventional beverages such as hydrogen-containing water, the oxidation-reduction potential is used as an index focusing on the reducing action of hydrogen itself, and the value thereof is approximately −100 mV or less. On the other hand, in the present embodiment, it is only necessary to exert a flavor balance adjustment effect by hydrogen, and it is not necessarily expected that the physiological activity function of hydrogen itself. Therefore, it is not necessary to keep the redox potential low, for example, oxidation The reduction potential may be -50 mV or more as described above. In addition, the oxidation-reduction potential of the liquid food and drink in this embodiment can be measured with an oxidation-reduction potentiometer.

3. Container The liquid food or drink according to the present embodiment is usually provided by being filled in a container. Examples of such containers include PET bottles, cans (aluminum, steel), paper, plastics, retort pouches, bottles (glass), and the like. Here, in this embodiment, since the maintenance of the hydrogen concentration in the liquid food and drink is not an essential requirement, a container used for a general beverage can be used. However, if the hydrogen concentration is maintained, the effect of adjusting the flavor balance due to hydrogen is also exhibited more effectively, so a container capable of holding hydrogen, for example, a container made of a hard material such as a glass bottle or a metal can, A container made of a so-called pouch-shaped flexible material using a metal laminated film may be used.

Examples of a container that can be suitably used in the present embodiment from the viewpoint of retaining hydrogen include containers using a flexible packaging material described below. On the other hand, when a container made of a hard material such as a metal can or a glass can is used, hydrogen can be retained by adjusting a space (so-called head space) generated between the liquid food and drink in the container and the container. Becomes easy.
In addition, in the liquid food / beverage products (that is, the container-packed liquid food / beverage products) filled in these containers, hydrogen is effectively retained, so in this specification, it is particularly referred to as a container-packed hydrogen-containing beverage. is there.

3-1. Container made of flexible packaging material In one embodiment of the present invention, the flexible packaging material 1 shown in FIG. 1 can be used as the material constituting the container. A flexible packaging material 1 according to this embodiment includes a metal layer 11, a resin base 12, and an inorganic layer 13 laminated on one surface side (upper side in FIG. 1) of the resin base 12. Yes. Moreover, in this embodiment, the paper base material 14 and the printing layer 15 laminated | stacked on one side (upper side in FIG. 1) of the paper base material 14 are further laminated | stacked, and also the metal layer 11 and the inorganic substance layer 13, between the metal layer 11 and the paper base material 14, between the paper base material 14 and the print layer 15, and on the opposite side of the print layer 15 from the paper base material 14 (upper side in FIG. 1). Are respectively laminated with

resin layers

16A, 16B, 16C and 16D. In addition, when a container is shape | molded using the flexible packaging material 1 shown in FIG. 1, the surface by the side of the resin layer 16D (upper side in FIG. 1) in the flexible packaging material 1 is outside the container, and the resin base material 12 The side (lower side in FIG. 1) is the inside of the container.

In this embodiment, the metal layer 11 contains at least aluminum. By providing the metal layer 11, the flexible packaging material 1 according to the present embodiment can prevent hydrogen gas from leaking out when it is used as a hydrogen-containing beverage container.

Furthermore, the inorganic layer 13 is selected from the group consisting of silicon oxide, aluminum oxide, magnesium oxide, calcium oxide, silicon nitride, aluminum nitride, silicon oxynitride and aluminum oxynitride or It is formed of two or more types and is different from the metal layer 11. The flexible packaging material 1 provided with the inorganic layer 13 can prevent hydrogen gas from leaking even when the metal layer 11 is cracked when used in applications requiring flexibility.

Here, in the case of flexible containers using aluminum foil, such as aluminum pouches and paper packs with aluminum, micro cracks are also generated in the aluminum foil due to slight dents or breaks that occur during the distribution process or handling before drinking. . Therefore, when a flexible container using aluminum foil is filled with a hydrogen-containing beverage, there is a problem that hydrogen gas leaks out when a minute crack occurs. On the other hand, the flexible packaging material which concerns on the said embodiment can be used for a flexible container, and even if a crack arises, it can suppress leakage of hydrogen gas. In addition, even if a container-packed hydrogen-containing beverage filled in a flexible container for hydrogen-containing beverages molded using the flexible packaging material has cracks due to dents or breaks in the container, Leakage is suppressed.

(Metal layer)
The metal layer 11 in this embodiment is a layer that prevents permeation of hydrogen gas, and contains at least aluminum (Al). In addition, in this specification, the metal which comprises the metal layer 11 shall contain aluminum alloy (for example, aluminum alloy prescribed | regulated to JISH4160) other than aluminum.

When the metal layer 11 is composed of an aluminum alloy, the components contained in addition to aluminum include metals such as iron, copper, manganese, nickel, zinc, and titanium; and nonmetals such as silicon. It can be used alone or in combination of two or more. When the metal layer 11 contains the above-described components other than aluminum, the rigidity can be lowered while maintaining the lightness and formability, and the steel is excellent in spreadability, impact resistance, bending resistance, etc. It is preferable to contain.

The content of aluminum in the metal layer 11 is preferably 98% by mass or more, particularly preferably 99% by mass or more, and more preferably 99.9% by mass or more. The metal layer 11 containing aluminum within such a range has sufficient flexibility and can more effectively prevent hydrogen gas from leaking out. Here, when the content of aluminum is 100% by mass, that is, when the metal layer 11 is composed only of aluminum, it is one of particularly preferred embodiments.

The thickness of the metal layer 11 is preferably 5 to 14 μm, particularly preferably 5 to 12 μm, and more preferably 6 to 9 μm. When the thickness of the metal layer 11 is 5 μm or more, cracks and pinholes are hardly formed in the metal layer 11, and hydrogen gas leakage can be better blocked. On the other hand, when the thickness is 14 μm or less, the flexibility of the flexible packaging material 1 is sufficient, and the weight is light, so that the handling of the flexible packaging material 1 is more excellent. .

(Resin base material)
The resin base material 12 will not be specifically limited if it has flexibility. Examples of the resin substrate 12 include polyesters such as polyethylene terephthalate (PET) and polyethylene naphthalate, polyolefins such as polyethylene and polypropylene, polyamides such as polystyrene and nylon, polyvinyl chloride, polycarbonate, polyacrylonitrile, and polyimide. A resin film made of a resin is preferable, and a film made of a single layer may be used, or a film in which multiple layers of the same kind or different kinds are laminated. Either stretched or unstretched may be used, but those having mechanical strength and dimensional stability are preferred. Among these, polyethylene terephthalate or nylon arbitrarily stretched in the biaxial direction is particularly preferable.

In order to improve the adhesion with the inorganic layer 13 on the surface of the resin base material 12 on which the inorganic layer 13 is laminated, low-temperature plasma treatment, corona discharge treatment, atmospheric pressure plasma discharge treatment, reactive ion etching treatment, etc. A surface treatment may be applied, or an anchor coat layer or the like made of a thermoplastic resin may be provided.

The thickness of the resin base material 12 is not particularly limited, but is preferably 1 to 200 μm, particularly preferably 5 to 100 μm, and more preferably 5 to 30 μm in consideration of flexibility and cost. Is preferred.

(Inorganic layer)
The flexible packaging material 1 according to the present embodiment is a case where a crack is generated in the flexible packaging material 1 by providing the inorganic layer 13 different from the metal layer 11 in addition to the metal layer 11 described above. Even in this case, leakage of hydrogen gas can be effectively prevented. This is considered to be due to the vapor deposition in a layer structure from the component structure, which is excellent in physical shock resistance, can be expected to recover depending on the degree, and has a hydrogen retention function. However, the hydrogen gas leakage prevention effect of the inorganic layer 13 after crack formation is not limited to these reasons.

Conventionally, metals such as aluminum and inorganic materials such as silicon oxide (silica) and aluminum oxide (alumina) have been used as materials having gas barrier properties against oxygen, water vapor, and the like. However, since metals such as aluminum have light-shielding properties, inorganic materials have contrasting properties such as transparency, they are used for different purposes and are not used in combination. Also, in applications requiring hydrogen gas barrier properties, which is the object of this embodiment, a flexible gas barrier film having a metal layer such as aluminum is used, which has excellent hydrogen barrier properties but is resistant to cracks. There was a problem. On the other hand, since the flexible gas barrier film which has an inorganic substance layer is inferior to hydrogen barrier property, it was not used for this use. However, in the flexible packaging material 1 according to the present embodiment, the metal layer 11 and the inorganic layer 13 are used in combination, and even if a crack occurs in the metal layer 11, it still has excellent hydrogen gas barrier properties. It becomes.

The inorganic substance contained in the inorganic layer 13 is one or two selected from silicon oxide, aluminum oxide, magnesium oxide, calcium oxide, silicon nitride, aluminum nitride, silicon oxynitride, and aluminum oxynitride More than a seed. Among these, silicon oxide, aluminum oxide, magnesium oxide, and calcium oxide are preferable from the viewpoint of hydrogen gas leakage prevention effect when combined with the metal layer 11 and production cost, and silicon oxide and aluminum oxide. Is particularly preferred.

The thickness of the inorganic layer 13 is preferably 5 to 300 nm, particularly preferably 10 to 100 nm, and more preferably 10 to 30 nm.

(Other layers)
The paper base material 14 is provided when a paper pack is formed using the flexible packaging material 1 according to the present embodiment. The paper base material 14 can be used without particular limitation as long as it is a base paper generally used for a paper pack, such as pulp, natural paper, synthetic paper, pure white roll paper, kraft paper, paperboard, and processed paper. .

The basis weight of the paper base material 14 is not particularly limited, but is preferably 170 to 500 g / m ² and particularly preferably 200 to 350 g / m ² from the viewpoint of flexibility and strength. preferable.

In FIG. 1, the print layer 15 is provided by printing the resin layer 16 </ b> C laminated on the paper base material 14. However, the present embodiment is not limited to this, and for example, directly on the paper base material 14 or the like. The printing layer 15 may be formed by printing.

The resin layer 16 is a layer that coats a desired layer or bears adhesion between layers. In the present embodiment, the resin layer 16A in FIG. 1 coats the inorganic layer 13, the resin layer 16B and the resin layer 16C coat the paper base material 14, and the resin layers 16A to 16C provide adhesion between the layers. Bear. On the other hand, the resin layer 16 </ b> D in FIG. 1 coats the printing layer 15 as the outermost layer of the flexible packaging material 1.

The constituent materials of the resin layers 16A to 16C are not particularly limited as long as they are materials that have adhesiveness to adherends and are generally used for beverage containers, but thermoplastic resins are used from the viewpoint of ease of handling. Preferably, for example, polyolefins such as polyethylene, linear low density polyethylene and polypropylene; ethylene- (meth) acrylic acid copolymers, ethylene- (meth) acrylic acid ester copolymers, ethylene-vinyl acetate copolymers, And ethylene-α-olefin copolymer polymerized using a single site catalyst. These may be used alone or in combination of two or more, and the resin layers 16A to 16C may be the same composition or different compositions.

Examples of the resin layer 16D include a top coat layer such as a contamination prevention coat, a weather resistance coat, a coat for adjusting the surface roughness and the specular gloss, and the like. As a constituent material of the resin layer 16D, for example, polyurethane; acrylic polymer; polyvinyl chloride; polyolefin such as polyethylene or polypropylene; thermoplastic elastomer such as olefin or polyester; resin such as ionomer is preferably used. Among them, it is preferable to use polyolefin, particularly polyethylene. Those resins may contain various additives such as pigments, inorganic fillers, organic fillers, and ultraviolet absorbers.

In addition, the flexible packaging material 1 is a layer other than those described above, for example, a functional layer having a function of preventing oxidation of a hydrogen-containing beverage, and the flexible packaging material 1 are thermally bonded (heat seal). A sealant layer or the like may be provided in a range that does not impair the effects of the present embodiment.

(Other embodiments)
Although the case where the resin base material, the inorganic material layer, the metal layer, and the paper base material are laminated in this order has been described as an example in the above embodiment, the flexible packaging material usable in the present invention is not limited to this case. . For example, as a further embodiment, as shown in FIG. 2, in the flexible packaging material 2, the metal layer 21, the resin base material 22, and the inorganic layer 23 are laminated in this order, and the resin group in the inorganic layer 23 is A resin layer 26 is provided on the side opposite to the material 23 (upper side in FIG. 2), and a sealant layer 28 is provided on the side opposite to the resin base material 22 in the metal layer 21 (lower side in FIG. 2). Each is provided. Moreover, in this embodiment, the paper base material is not laminated | stacked.

As the metal layer 21, the resin base material 22, and the inorganic layer 23 in the present embodiment, those similar to the metal layer 11, the resin base material 12, and the inorganic layer 13 described in the first embodiment may be used. it can. In addition, when not providing a resin layer between the metal layer 11 and the resin base material 12, it is preferable that the resin base material 12 has adhesiveness (for example, heat adhesiveness) also in the resin film mentioned above.

(Method for producing flexible packaging material)
In the following, a method for producing the flexible packaging material 1 will be described as an example, but the present invention can also be applied as appropriate to the flexible packaging material 2 according to other embodiments.

In order to manufacture the flexible packaging material 1, first, a laminate of the resin base 12 and the inorganic layer 13 is manufactured in order to manufacture the flexible packaging material. Such a laminate can be obtained by forming the inorganic layer 13 on one surface of the resin film constituting the resin substrate 12.

The method for forming the inorganic layer 13 on one surface of the resin film may be appropriately selected according to the material to be used. For example, the material of the inorganic layer may be a vacuum deposition method such as a resistance heating vapor deposition method, a high frequency induction heating vapor deposition method, or an electron beam physical vapor deposition method; a chemical vapor deposition method such as a thermal chemical vapor deposition method, a plasma chemical vapor deposition method, or a photochemical vapor deposition method; Examples thereof include a method of forming on at least one surface of the resin substrate 12 by a sputtering method, an ion plating method, or the like. Moreover, the method of apply | coating to the at least one surface of the resin base material 12 the solution which melt | dissolved the material of the inorganic layer 13 in the organic solvent may be sufficient.

Here, when the inorganic layer 13 is formed of silicon oxide and does not contain aluminum oxide, it is preferably formed by vacuum deposition. Further, when the inorganic layer 13 is formed of aluminum oxide and does not contain silicon oxide, it is preferably formed by a thermal chemical vapor deposition method or a plasma chemical vapor deposition method. Further, when the inorganic layer 13 is formed of silicon oxide and aluminum oxide, it is preferably formed by electron beam physical vapor deposition.

The resin layer 16 </ b> A is laminated on the surface of the inorganic layer 13 obtained in this way on the side opposite to the resin substrate 12 (upper side in FIG. 1). The resin layer 16A may be formed by a conventional method, for example, extrusion lamination, dry lamination, or the like.

In this embodiment, an inorganic substance is vapor-deposited on at least one surface of the resin base material 12 to form the inorganic substance layer 13, and a laminated body in which the resin layer 16 </ b> A is laminated on the inorganic substance layer 13 is commercially available. A film may be used. For example, “GL series” “GX series” (manufactured by Toppan Printing Co., Ltd.), “IB series” (manufactured by Dainippon Printing Co., Ltd.), “Barrier Rocks” (Toray Film Processing Co., Ltd.) For example, “Tech Barrier” (manufactured by Mitsubishi Plastics), “TL Series”, “Max Barrier Series” (manufactured by Mitsui Chemicals Tosero Co., Ltd.), “Ecosial” (manufactured by Toyobo Co., Ltd.), and the like. In such a commercially available vapor-deposited film, there are those in which a resin layer having thermal adhesiveness is provided in advance as a coat layer of the inorganic layer 13 (corresponding to the resin layer 16A in the present embodiment).

On the obtained laminate including the resin base material 12, the inorganic material layer 13 and the resin layer 16A, a metal foil constituting the metal layer 11 and a laminate obtained by sandwiching the paper base material 14 with the resin layers 16B and 16C. , In order. A flexible packaging material according to the present embodiment is formed by printing the surface of the obtained laminate on the side of the resin layer 16C to form the printing layer 15 and coating the printing layer 15 with the resin layer 16D. 1 can be obtained.

On the other hand, in order to manufacture the flexible packaging material 2 according to another embodiment, after obtaining a laminate including the resin base material 22, the inorganic layer 23, and the resin layer 26 in the same manner as described above, What is necessary is just to laminate | stack the laminated body, the metal foil which comprises the metal layer 21, and the sealant layer 28 comprised by a thermoplastic resin in order.

(Hydrogen-containing beverage container, hydrogen-containing beverage paper pack, hydrogen-containing beverage pouch)
The hydrogen-containing beverage container according to this embodiment is formed using the flexible packaging material described above. For example, when the flexible packaging material 1 described above is used, a hydrogen-containing beverage paper pack is obtained, and when the flexible packaging material 2 described above is used, a hydrogen-containing beverage pouch is obtained.

The shape of the hydrogen-containing beverage paper pack may be appropriately determined according to the application and purpose. For example, a brick type (brick type), a gable top type (roof type), a flat type, a cylindrical type, a triangular pyramid type, etc. Can be mentioned. Note that a cap, a pull tab opening mechanism, and the like may be appropriately provided at the spout of the hydrogen-containing beverage paper pack.

On the other hand, the shape of the hydrogen-containing beverage pouch may be determined as appropriate according to the application and purpose, and may be any of a standing pouch and a non-standing pouch. The packaging form is not particularly limited, and various types such as a side gusset bag and a flat bag can be used in addition to a normal gusset bag. Furthermore, an opening mechanism such as a spout may be provided at the spout of the hydrogen-containing beverage pouch, or a notch for opening may be provided.

In addition, when opening mechanisms such as caps and spouts are provided at the spout of a hydrogen-containing beverage container (including paper packs and pouches), the material constituting these opening mechanisms is a material that prevents leakage of hydrogen gas. It is particularly preferable that the metal is made of a metal such as aluminum.

The hydrogen-containing beverage container according to this embodiment can be produced as follows. For example, when manufacturing a hydrogen-containing beverage paper pack, the flexible packaging material 1 described above is first cut into a predetermined shape. Next, it is bent along a predetermined fold line, and the overlapping portion of the end portion formed thereby is bonded by heat sealing with an appropriate adhesive or sealant layer to obtain a hydrogen-containing beverage paper pack molded into a predetermined shape. be able to.

On the other hand, in order to manufacture the hydrogen-containing beverage pouch according to this embodiment, the flexible packaging material 2 described above is first cut into a predetermined shape. Next, if desired, the bottom film (preferably composed of the flexible packaging material 2) is folded and an opening mechanism such as a spout is placed, and then the heat sealability of the sealant layer 28 is utilized to form a bag. By heat-sealing the end so as to form a bag using an appropriate adhesive, a hydrogen-containing beverage pouch molded into a predetermined shape can be obtained.

The manufacturing process of the hydrogen-containing beverage container may include a step of filling a hydrogen-containing beverage described later.

Since the hydrogen-containing beverage container, the hydrogen-containing beverage paper pack and the hydrogen-containing beverage pouch thus obtained are molded using the flexible packaging material described above, for example, the container manufacturing process, particularly the molding process Even if a minute crack is generated in the metal layer by bending or the like, hydrogen leakage can be suppressed. For this reason, when the resulting container is filled with a hydrogen-containing beverage, the hydrogen concentration can be maintained at a high value. Moreover, the container-packed hydrogen-containing beverage according to the present embodiment is suitable as a hydrogen-containing beverage that prevents hydrogen gas from leaking and is easy to handle during distribution / sales processes and drinking.

It should be noted that each element in the above embodiment can be appropriately changed in design. For example, the order of lamination in the flexible packaging material may be such that the metal layer does not exist between the resin substrate and the inorganic layer. That is, in the above embodiment, the order of resin base material 12 / inorganic material layer 13 / metal layer 11 / paper base material 14 is described except for the print layer and the resin layer, but the metal layer / resin base material / inorganic material layer / They may be laminated in the order of a paper base or metal layer / paper base / resin base / inorganic layer.

3-2. Method for holding hydrogen when a container made of a hard material is used In another embodiment of the present invention, a container made of a hard material such as a metal can or a glass can is used, and between the liquid food and drink in the container and the container. The space portion (so-called head space) generated in the above is adjusted.
Here, when a bottled beverage such as a bottle can does not have a head space, there is a problem with the strength of the container such that the contents (beverage) may be blown out when the bottle is opened, and it is vulnerable to impact during transportation. There was a problem that it was not suitable as a form. In addition, the inventors verified the relationship between the volume of the head space and the retention rate of hydrogen concentration (the decrease rate of hydrogen concentration immediately after liquid filling), and if the head space is simply reduced, the retention rate of hydrogen concentration can be reduced. It turns out that the relationship of improvement does not hold.

In response to such a problem, the present inventors have adjusted the balance between the ratio of the volume of the head space to the internal volume of the enclosed hydrogen-containing beverage and the internal pressure of the head space to a predetermined range, so that it is high even after filling. The present inventors have found that the above-described problems relating to container strength can be solved while securing the retention rate of hydrogen concentration.

(Relationship between head space ratio and head space internal pressure)
The container-packed hydrogen-containing beverage according to an embodiment of the present invention may be formed by sealing a hydrogen-containing beverage in a container so as to have a predetermined head space.
In the container-packed hydrogen-containing beverage according to the present embodiment, the relationship between the internal volume VL (mL) of the hydrogen-containing beverage, the volume Hv (mL) of the head space, and the internal pressure Hp (MPa) of the head space is expressed by the following formula I Meet.
0.0020 ≦ (Hv / VL) × Hp ≦ 0.0070 (I)

Here, the value Hv / VL obtained by dividing the volume Hv of the headspace by the internal volume VL of the hydrogen-containing beverage can be said to be the ratio of the headspace to the hydrogen-containing beverage.
In the case of a container-packed hydrogen-containing beverage, the inventors of the present invention have a relationship between the ratio Hv / VL of the head space to the hydrogen-containing beverage and the internal pressure Hp of the head space satisfying the requirement of the above formula I. It has been found that it has excellent properties, suppresses spills when it is opened, and improves the retention of hydrogen concentration over time. That is, when (Hv / VL) × Hp is 0.0020 to 0.0070, the hydrogen concentration retention rate can be improved and the container strength and the like can be ensured. In particular, when (Hv / VL) × Hp is 0.0020 or more, the strength of the container and the like can be ensured while maintaining a higher hydrogen concentration retention rate. On the other hand, when (Hv / VL) × Hp is 0.0070 or less, the hydrogen concentration retention rate is particularly excellent.
The upper limit of (Hv / VL) × Hp is 0.0070 or less, preferably 0.0055 or less, more preferably 0.0050 or less, still more preferably 0.0048, It is especially preferable that it is 0.0035 or less. On the other hand, the lower limit of (Hv / VL) × Hp is 0.0020 or more, preferably 0.0022 or more, and particularly preferably 0.0023 or more.

(Headspace ratio)
The ratio Hv / VL of the head space to the hydrogen-containing beverage is preferably 0.020 to 0.050, more preferably 0.025 to 0.040, and 0.030 to 0.040. Is more preferable. When the Hv / VL is 0.020 or more, the impact resistance at the time of transportation and the like is further improved and the spilling at the time of opening is suppressed, while when the Hv / VL is 0.050 or less, the hydrogen concentration over time The retention rate of is improved.

(Head space volume)
The volume Hv (mL) of the head space is preferably 10.0 mL to 20.0 mL, and more preferably 10.0 mL to 15.0 mL in view of container strength and ejection prevention at the time of opening. . When the volume Hv of the head space is 10.0 mL or more, it is further excellent in impact resistance during transportation and the like, and spilling at the time of opening is suppressed, while the head space volume Hv is 20.0 mL or less, In addition to the effect, the retention rate of hydrogen concentration over time becomes more excellent.

Here, the internal volume VL of the hydrogen-containing beverage is obtained by measuring the mass of the empty container before filling the hydrogen-containing beverage and the mass of the container-packed hydrogen-containing beverage after filling, It is a value obtained by converting the filling mass (g) into a volume (mL) at a specific gravity of 1.00. The head space volume Hv is an increment of the head after measuring the mass of the container-containing hydrogen-containing beverage before opening, then opening and filling with water with a specific gravity of 1.00 to measure the total mass. This is a value obtained by converting the mass (g) of water corresponding to the space volume into a volume (mL) at a specific gravity of 1.00. Details of the method for measuring the internal volume VL and the head space volume Hv of the hydrogen-containing beverage will be described in the examples described later.
The internal volume VL of the hydrogen-containing beverage and the volume Hv of the head space are controlled to desired values by using a container having a predetermined capacity and adjusting the filling amount of the hydrogen-containing beverage into the container. be able to.

(Internal pressure of headspace)
In the container-packed hydrogen-containing beverage according to this embodiment, the internal pressure Hp of the head space is preferably 0.060 to 0.130 MPa, particularly preferably 0.060 to 0.120 MPa, and 0.070 to More preferably, it is 0.100 MPa. When the internal pressure Hp of the head space is 0.060 MPa or more, it is further excellent in impact resistance at the time of transportation and the like, and spilling at the time of opening is suppressed, while the internal pressure Hp of the head space is 0.130 MPa or less, The retention rate of the hydrogen concentration over time becomes better.

Here, in this embodiment, the gas constituting the head space is, for example, nitrogen gas, and the internal pressure of the head space is obtained by dropping liquid nitrogen or the like after the beverage liquid is filled in the container. It can be adjusted by adjusting the dripping amount of liquid nitrogen when winding (sealing) after expelling air or the like from the space.
Further, the internal pressure Hp (MPa) of the head space can be measured by using a vacuum tester or the like generally called a can tester. In addition, when the container-packed hydrogen-containing beverage of this embodiment is further sterilized by heating after sealing the container, the internal pressure in the headspace is measured after the container is sealed and further sterilized by heating.

(container)
The container-packed hydrogen-containing beverage according to the present embodiment is provided by being filled in a container. Examples of such containers include PET bottles, cans (aluminum, steel), paper, plastics, retort pouches, bottles (glass), and the like. In the present embodiment, it is preferable to use a so-called pouch-shaped container using a glass bottle, a metal can, or a metal laminated film, which has excellent hydrogen barrier properties, from the viewpoint of excellent hydrogen concentration retention. In particular, it is preferable to use a metal can, and particularly preferable to use an aluminum can because it is easy to handle at the time of manufacture and transport.
Further, when the container is a metal can, particularly an aluminum can, the container shape is in the form of a bottle (bottle), and a so-called bottle can shape that can be resealed with a screw-type cap lid is preferable. .
Although the bottle-shaped container is excellent from the viewpoint of hydrogen retention and resealability, it will not return to its original shape when deformed, such as a dent, compared to a PET bottle.For example, like a PET bottle drink filled with hot packs, It is difficult to eliminate or reduce the head space from the viewpoint of impact resistance.

The capacity of the container is not particularly limited as long as it satisfies the requirements of this embodiment, but is preferably 300 to 550 mL. When the capacity of the container is in such a range, even if a sufficient amount of hydrogen-containing beverage is filled, it becomes easy to ensure the above-mentioned head space volume and head space ratio, and the retention rate of hydrogen concentration should be good. Can do.

The container-packed hydrogen-containing beverage according to the present embodiment has a head space because the relationship between the ratio Hv / VL of the head space volume to the internal volume of the hydrogen-containing beverage and the internal pressure Hp of the head space satisfies a predetermined requirement. However, the hydrogen concentration is difficult to decrease. The container-packed hydrogen-containing beverage according to the present embodiment is less likely to have a reduced hydrogen concentration, and can be circulated at room temperature because the hydrogen concentration is less likely to decrease even during storage at room temperature. Moreover, since the container-packed hydrogen-containing beverage according to the present embodiment has a head space, it is excellent in impact resistance even during distribution such as transportation, and the contents (hydrogen-containing beverage) are present when the cap is opened. There is no risk of eruption. Therefore, the packaged hydrogen-containing beverage according to this embodiment is particularly suitable in that it can be applied to various drinking scenes.

4). Other (sterilization)
The liquid food / beverage products according to the present embodiment can be manufactured under the sterilization conditions defined in the Food Sanitation Law when heat sterilization is possible. The sterilization conditions may be selected by a method that can achieve the same effect as the conditions defined in the Food Sanitation Law. For example, when a heat-resistant container is used as the container, retort sterilization may be performed. When a non-heat resistant container is used as the container, for example, the preparation liquid can be sterilized at a high temperature for a short time using a plate heat exchanger or the like and then cooled to a predetermined temperature and filled with a hot pack or aseptically filled after cooling. .
Here, depending on the type of liquid food / drink material (hydrogen contact raw material) blended in the liquid food / drink, heat odor such as steamed odor, potato odor and burnt odor; plants such as bancha-like odor Although an unpleasant odor derived from origin may be produced, in this embodiment, these undesirable flavors can be reduced or reduced.

According to the flavor balance adjustment method for liquid foods and beverages described above, by bringing hydrogen-containing gas into contact with liquid foods and beverages raw materials, sweetness, umami, salty taste, sharpness, flavor, and mildness of carbonic acid stimulation in carbonated beverages, etc. While a preferable flavor can be improved, undesirable flavors such as bitterness, astringency, miscellaneous taste, acidity, livestock meat odor, heated odor, and plant-derived unpleasant odor can be reduced or reduced. Moreover, hydrogen-containing gas can be used as an active ingredient of the flavor balance regulator of liquid food-drinks.
Furthermore, the liquid food-drinks by which the flavor balance was adjusted can be manufactured by making hydrogen-containing gas contact a liquid food-drinks raw material.

The embodiment described above is described for facilitating understanding of the present invention, and is not described for limiting the present invention. Therefore, each element disclosed in the above embodiment is intended to include all design changes and equivalents belonging to the technical scope of the present invention.

Hereinafter, the present invention will be described in more detail by showing test examples and the like, but the present invention is not limited to the following test examples and the like.

[Test Example 1] Effect of hydrogen gas treatment on neutral carrot juice <Prototype and evaluation method>
100% carrot juice was prepared so that the final concentration of each raw material was the concentration shown in Table 1. The water used for the preparation was deaerated water, and the supersaturated hydrogen water was prepared by enclosing hydrogen gas in the deaerated water by a hollow fiber membrane module treatment. The prepared preparation was heated to 60 ° C. with direct flame, 190 g of TULC can 190 was weighed and wound, and then sterilized by retort (121 ° C. for 20 minutes). After storage at 5 ° C. for 4 days, the bag was opened and subjected to sensory test, hydrogen concentration measurement, and dissolved oxygen concentration measurement.

(Measurement of hydrogen concentration and dissolved oxygen concentration)
Here, the hydrogen concentration was measured with a dissolved hydrogen meter (manufactured by Unisense, Microsensor Monometer, ver. 1.0). The dissolved oxygen concentration was measured with a portable dissolved oxygen meter (manufactured by HACH, HQ30d).

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Sweet sweetness of carrots 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong ・ Small taste with earthy odor in the latter half 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong ・ Drug-like acidity 1 point: Not felt at all 2 points: Slightly felt 3 points: feels somewhat 4 points: feels strong 5 points: feels very strong

<Result>
Encapsulation of hydrogen strengthened the refreshing sweetness peculiar to carrots, reduced the bitter taste with earthy odor in the latter half, and reduced the acidity of the drug.

[Test Example 2] Effect of hydrogen gas treatment on rice drink containing rice cake <Prototype and evaluation method>
The beverage containing the koji was prepared so that the final concentration of each raw material was the concentration shown in Table 2. The water used for the preparation was deaerated water, and the supersaturated hydrogen water was prepared by enclosing hydrogen gas in the deaerated water by a hollow fiber membrane module treatment. The prepared liquid mixture was heated in a hot water bath until the temperature reached 60 ° C., 190 g of the steel can 190 was weighed and wound, and then sterilized by retort (126 ° C. for 30 minutes). After storage at 5 ° C. for 3 days, the bag was opened and the hydrogen concentration and dissolved oxygen concentration were measured in the same manner as in Test Example 1, and sensory evaluation was performed according to the following criteria.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Sweetness that brings out the umami of rice 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strong 5 points: Feels very strong 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Extremely strong / burnt burning smell 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strong 5 points: Feels very strong

<Result>
Encapsulation of hydrogen strengthened the sweetness of rice, reduced the bitter taste of the latter half, and further suppressed the formation of burnt-like burning odors.

[Test Example 3] Effect of hydrogen gas treatment on black coffee beverage <Prototype and evaluation method>
About 4,788 g of deaerated water at about 90 ° C. was added to 400 g of deep roasted coffee beans, and drip extracted. 2,508 g of the extract was recovered. The extraction results are shown in Table 3.

Using the obtained extract, a preparation solution was prepared so that the final concentration of each raw material was the concentration shown in Table 4. The water used for the preparation was deaerated water. Nitrogen + hydrogen mixed gas (nitrogen: hydrogen = 95: 5) (→ Example 3) or nitrogen gas (→ Comparative Example 3) was dissolved in each 3,000 g of the prepared liquid by bubbling (bubbling conditions; Regulator pressure: 1.5 kf / cm ² , treatment time: 20 minutes).
(Due to liquid loss due to intense foaming, the recovery amount of the treatment liquid was about 1,000 g in all cases.)

The bubbling solution was heated to 60 ° C. with direct flame, 190 g of TULC can 190 was weighed and wound, and then retort sterilized (123 ° C. for 7 minutes). After storing at 5 ° C. for 2 days, the bag was opened and the hydrogen concentration and dissolved oxygen concentration were measured in the same manner as in Test Example 1, and sensory evaluation was performed according to the following criteria.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Rough bitterness of aftertaste 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strong 5 points: Feels very strong Point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong / burnt burning smell 1 point: Not felt at all 2 points: Slightly felt 3 points: feels somewhat 4 points: feels strong 5 points: feels very strong

<Result>
Bubbling encloses nitrogen + hydrogen mixed gas (nitrogen: hydrogen = 95: 5) to enhance the fragrant sweetness felt in the middle from the taste of the coffee, reducing the bitter taste of the aftertaste, and burning scorching smell Was also reduced.

[Test Example 4] Effect of hydrogen gas treatment on orange juice <Prototype and evaluation method>
As shown in the recipe of Table 5, 100% orange juice was prototyped, and hydrogen was charged using supersaturated hydrogen water. In the comparative example, deaerated water was used instead of the supersaturated hydrogen water. In Comparative Example 4 and Example 4, after sterilization at 95 ° C., the can 190 was filled exactly 190 g at a time, and after wrapping, the sterilization was carried out for 30 seconds and cooled to room temperature with cold water. On the other hand, Comparative Example 5 and Example 5 were sterilized under the same conditions, and then 200 g was accurately filled into PET 200, and after wrapping, sterilization was performed for 30 seconds and cooled to room temperature with cold water. For the obtained sample, the hydrogen concentration was measured in the same manner as in Test Example 1. In addition, after storage for 2 weeks at 5 ° C. and 45 ° C., sensory evaluation was performed according to the following criteria.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Stimulating acidity 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strongly 5 points: Feels very strong ・ Smooth aftertaste 1 point: Feels completely No 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Very strong felt / fresh feeling 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong • Steamed odor like potatoes 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feel very strong

<Result>
Encapsulation of hydrogen weakened the stimulating sourness, resulting in a refreshing taste with less aftertaste. Therefore, it was considered possible to provide a refreshing beverage that can be drunk even in the summer while being high fruit juice by hydrogen filling.
In addition, in the sensory evaluation after 2 weeks of storage at 45 ° C., the sample filled with hydrogen maintained a fresh taste and suppressed the generation of potato-like steamy odor caused by warm storage.

[Test Example 5] Effect of hydrogen gas treatment on apple juice <Prototype and evaluation method>
As shown in the formulation table of Table 6, 100% apple juice was prototyped, and hydrogen was charged using supersaturated hydrogen water. The hydrogen concentration was measured in the same manner as in Test Example 1. In addition, after storage for 2 weeks at 5 ° C. and 45 ° C., sensory evaluation was performed according to the following criteria.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Sour taste that lasts for aftertaste 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong ・ Refreshing aftertaste 1 point: Feels completely 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Extremely strong feel ・ Fresh feeling 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt Feeling 4 points: Feeling strong 5 points: Feeling very strong ・ Steamy smell 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feeling strong 5 points: Very much It feels strong ・ Refreshing apple scent at the top 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Very good Is Ku felt

<Result>
In the product, the acidity was weakened by hydrogen treatment, and a refreshing feeling and a fresh feeling increased.
After two weeks of storage at 45 ° C, the sample filled with hydrogen maintains a fresh taste, and suppresses the odor of steam caused by heating compared to untreated hydrogen, while maintaining the top fresh apple aroma. It was.

[Test Example 6] Effect of hydrogen gas treatment on tomato juice <Prototype and evaluation method>
As shown in the formulation table of Table 7, 100% tomato juice was prototyped, and hydrogen was charged using supersaturated hydrogen water. The hydrogen concentration was measured in the same manner as in Test Example 1. In addition, after storage for 2 weeks at 5 ° C. and 45 ° C., sensory evaluation was performed according to the following criteria.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Aftertaste and biting miscellaneous taste 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong ・ Smooth aftertaste 1 Points: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong ・ Smellar odor (heated odor)
1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong / fresh 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Very strongly felt

<Result>
As in the case of 100% orange juice, hydrogen filling reduced the bitterness of biting and bitterness and the latter half of the sense of concentration was weakened, resulting in a refreshing taste. Therefore, it was considered possible to provide a clean vegetable drink that can be drunk even in the summer while being rich in vegetable juice by hydrogen filling.
Further, in sensory evaluation after 2 weeks of storage at 45 ° C., the sample filled with hydrogen maintained a fresh taste and weakened the potato odor and burnt odor caused by heating. Therefore, it was considered that hydrogen encapsulation was useful for suppressing flavor deterioration of 100% tomato juice.

[Test Example 7] Effect of hydrogen gas treatment on acidic carrot juice <Prototype and evaluation method>
As shown in the formulation table of Table 8, carrot juice was prototyped, and hydrogen was charged using supersaturated hydrogen water. The pH was adjusted to an acidic range with lemon juice. After sterilization at 95 ° C., 200 g each was accurately filled into PET 200, wound up, sterilized by overturning for 30 seconds, and cooled to room temperature with cold water. For the obtained sample, the hydrogen concentration was measured in the same manner as in Test Example 1. In addition, after storage for 2 weeks at 5 ° C. and 45 ° C., sensory evaluation was performed according to the following criteria.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Carotene odor 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strongly 5 points: Feels very strong ・ Soil odor 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Very strongly felt and potato odor 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: 5 points: Feels very strong. ・ Smooth feeling. 1 point: Not felt at all. 2 points: Slightly felt. 3 points: Slightly felt. 4 points: Feels strongly. 5 points: Feels very strong. Feeling 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feeling strong 5 points: Feeling very strong

<Result>
By filling with hydrogen, unpleasant odors such as carotene odor, earthy odor and potato odor were weakened, resulting in a refreshing taste. By storing at 45 ° C., odors such as carotene odor, earthy odor, potato odor and the like were strengthened in the sample not encapsulating hydrogen, but there was almost no change in the hydrogen-encapsulated sample.

[Test Example 8] Effect of hydrogen gas treatment on apple juice (with carbon dioxide gas) beverage <Prototype and evaluation method>
As shown in the formulation table of Table 9, 3.6 times (w / w) concentrated syrup of 20% apple fruit juice-containing beverage (with carbon dioxide gas) was prepared. The concentrated syrup was filled with hydrogen using supersaturated hydrogen water. The concentrated syrup was sterilized at 95 ° C. and then cooled on ice to 5 ° C. or lower. Syrup and carbonated water were mixed as shown in Table 10, filled in heat-resistant pressure PET 280, and post-sterilized at 65 ° C. for 10 minutes. Cool to room temperature with cold water. For the obtained sample, the hydrogen concentration was measured in the same manner as in Test Example 1. Further, after storage at 5 ° C. and 45 ° C. for 2 weeks, sensory evaluation was performed according to the following criteria.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Sweetness 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong • Carbonic acid stimulation 1 point: Not felt at all 2 points: Slightly felt 3 points: feels somewhat 4 points: feels strong 5 points: feels very strong

<Result>
The hydrogen filling weakened the carbonic acid stimulus and increased the sweetness. In sensory evaluation after 2 weeks of storage at 45 ° C., carbonic acid stimulation was further weakened.

[Test Example 9] Effect of hydrogen treatment on green tea beverage <Prototype and evaluation method>
120 g of green tea was added to 4,800 g of deaerated water at 95 ° C. and extracted for 5 minutes. Stirring was performed 15 times (15 seconds) at a rate of 1 time / second immediately after the tea leaves were added, 2 minutes later, and 3 minutes later. Heating during extraction was not performed, and the temperature 5 minutes after charging the tea leaves was 89 ° C. The solution was filtered through a 32 mesh filter, cooled to 20 ° C. or lower on ice, filtered through flannel cloth, and 4,330 g of the extract was recovered. The extraction results are shown in Table 11.

Preparation was performed using the obtained extract so that the final concentration of each raw material was the concentration shown in Table 12. Each preparation was heated to 65 ° C. with direct fire, 190 g of TULC can 190 was weighed and wound, and then retort sterilized (123 ° C. for 7 minutes). After storage at 5 ° C. for 2 weeks, the hydrogen concentration was measured in the same manner as in Test Example 1, and sensory evaluation was performed according to the following criteria. In addition, sensory evaluation was performed after storage at 45 ° C. for 2 weeks.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Miscellaneous 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong ・ Astringency 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Very strongly felt and refreshed 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: 5 points: feels very strong ・ Fresh feeling 1 point: not felt at all 2 points: feels slightly 3 points: feels slightly 4 points: feels strong 5 points: feels very strong ・ bancha Odor (deterioration odor)
1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strong 5 points: Feels very strong

<Result>
By filling with hydrogen, miscellaneous taste and astringency were suppressed, and a green tea drink with a refreshing taste despite its high concentration. In the sensory evaluation after 2 weeks of storage at 45 ° C., the fresh taste was maintained by hydrogen filling, and the occurrence of savory savory odor caused by heating was suppressed.

[Test Example 10] Effect of hydrogen treatment on green tea-containing beverage <Prototype and evaluation method>
Preparation was performed so that the final concentration of each raw material was the concentration shown in Table 13. The water used for the preparation was deaerated water. In addition, matcha tea was mixed with about 37 times deaerated water using a table homogenizer, and then blended into the preparation liquid. The supersaturated hydrogen water was prepared by enclosing hydrogen gas in deaerated water by a hollow fiber membrane module treatment. The mixture was heated to 60 ° C. with direct flame, 190 g of TULC can 190 was weighed and wound, and then retort sterilized (123 ° C. for 7 minutes). After storage at 5 ° C. for 4 days, the bag was opened and the hydrogen concentration and dissolved oxygen concentration were measured in the same manner as in Test Example 1, and sensory evaluation was performed according to the following criteria.
Moreover, it stored at 45 degreeC for 2 weeks, and the sensory test was done.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Aftertaste bitterness 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strong 5 points: Feels very strong ・ Fresh green tea flavor 1 point: Not felt at all 2 points: Slightly felt 3 points: feels slightly 4 points: feels strong 5 points: feels very strong

<Result>
By the inclusion of hydrogen, the bitterness of the aftertaste of matcha shifted from the taste to the middle, and a tendency to increase the fresh flavor peculiar to matcha was observed. These effects were recognized even when the hydrogen concentration during sensory evaluation was below the detection limit. The same tendency was also observed after 2 weeks of storage at 45 ° C.

[Test Example 11] Effect of hydrogen treatment on chicken consomme <Test method>
Supersaturated hydrogen water was prepared and mixed with ion-exchanged water. Commercially available chicken consomme was dissolved in hydrogen water of each concentration (see Table 14 for hydrogen concentration) by 10-fold water addition, and after 30 minutes of dissolution, chicken It was further diluted with ion-exchanged water so that the concentration of consomme was 0.1%, and sensory evaluation was performed.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Steamy odor 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strong 5 points: Feels very strong ・ Paste salty 1 point: Not felt at all 2 points : Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Very strong feel and persistence of the aftertaste 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 Points: feels strong 5 points: feels very strong

<Result>
Hydrogen treatment weakened the steaming odor in chicken consomme, strengthened the lasting salty and aftertaste, and strengthened the taste.

Next, with regard to chicken consomé that has been improved in flavor by hydrogen treatment, the case where it is used in corn soup as an example to examine whether or not the effect extends to the case where the chicken consomme is used as a liquid food or drink raw material Verification was performed.
<Prototype and evaluation method>
Chicken consomme was dissolved in 1.6-fold hydrogen water using 1.6 ppm hydrogen water and prepared so that the final concentration of each raw material was the concentration shown in Table 15 to prepare corn soup. As a comparative example, a sample dissolved in ion exchange water was prepared. The prepared preparation was heated in a hot water bath until the temperature reached 60 ° C., 190 g of the steel can 190 was weighed and wound, and then retort sterilized (126 ° C. 52 minutes). After storing at 5 ° C. for 1 day, it was opened, and a sensory test and a hydrogen concentration measurement were performed. It was stored at 70 ° C. for 1 week and subjected to a sensory test.
In this verification, the contact with hydrogen is performed only for chicken consomme as a raw material in the same procedure as in Examples 18 to 21, and in the preparation process as corn soup, a separate contact treatment with hydrogen is performed. not going.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Sustained discomfort of aftertaste 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strongly 5 points: Feels very strong ・ Smooth aftertaste 1 point: Not at all Not felt 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strong 5 points: Feels very strong

<Result>
By using chicken consomme with improved flavor by hydrogen treatment as a raw material for liquid foods, the refreshing aftertaste of corn soup was improved. After the storage at 70 ° C. for 1 week, both the refreshing feelings decreased, but the tendency was alleviated by hydrogen encapsulation. Moreover, the generation of persistent unpleasant irritation caused by pain in the aftertaste due to heat deterioration can be reduced by hydrogen filling, and it was confirmed that the product is strong in warm sales.

[Test Example 12] Effect of hydrogen treatment on beef extract <Test method>
Commercially available beef extract powder was dissolved in 1.6 ppm hydrogen water by 10-fold water addition, and after 30 minutes of dissolution, further diluted with ion-exchanged water to 0.1%, and sensory evaluation was performed.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Stone taste 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strongly 5 points: Feels very strong ・ Persistence of aftertaste 1 point: Not felt at all 2 Points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Very strongly felt and bitter aftertaste 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: feels strong 5 points: feels very strong

<Result>
By the hydrogen treatment, the aftertaste of the beef extract was maintained and the bitterness of unpleasant aftertaste was suppressed, resulting in a refreshing taste.

Next, with regard to beef extract whose flavor has been improved by hydrogen treatment, in order to examine whether the effect extends to the case where the beef extract is used as a raw material for liquid foods and drinks, verification is performed using a case of tomato soup as an example. I did it.

<Prototype and evaluation method>
Tomato soup was prepared by dissolving beef extract powder with 1.6-fold hydrogen water using 10-fold water. As a comparative example, a sample dissolved in ion exchange water was prepared. The prepared preparation was heated in a hot water bath until the temperature reached 60 ° C., 190 g of the steel can 190 was weighed and wound, and then retort sterilized (126 ° C. 52 minutes). After storage at 5 ° C. for 1 day, the bag was opened, and a sensory test and a hydrogen concentration measurement were performed. It was stored at 70 ° C. for 1 week and subjected to a sensory test.
In this verification, the contact with hydrogen is performed only for the beef extract as a raw material in the same procedure as in Example 23, and in the preparation process as tomato soup, no separate contact treatment with hydrogen is performed. .

<Result>
By using beef extract with improved flavor by hydrogen treatment as a raw material for liquid foods, the salty taste of tomato soup increases, the bitterness of aftertaste is reduced, and the persistence of aftertaste is suppressed, so that the rich taste is refreshed. Aftertaste, it became easy to drink. It was possible to reduce the bitterness of the aftertaste after storage at 70 ° C. for 1 week by hydrogen encapsulation, and the ease of drinking could be maintained.

[Test Example 13] Effect of hydrogen treatment on sports drink <Method>
A sports drink was prepared so that the concentrations in Table 18 were obtained. Formulation used ion-exchange water. Using a silicon hollow fiber module (manufactured by Nagayanagi Kogyo Co., Ltd., Nagasep M40-6000 × 140), hydrogen was directly charged into the prepared liquid (flow rate 0.8 L / min, hydrogen pressure 0.25 MPa). The obtained liquid was directly filled into a spouted aluminum pouch. Thereafter, it was sterilized (90 ° C., 10 minutes), and after cooling, sensory evaluation was performed.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Out of taste ・ Clearness 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feels very strong ・ Aftertaste of chicken odor 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Feels strong 5 points: Feels very strong

<Result>
The hydrogen treatment improved the sharpness and improved the refreshing feeling. In addition, the chicken odor derived from the chicken extract was felt in the aftertaste, but the odor was reduced by hydrogen treatment. I feel comfortable.

[Test Example 14] Effect of hydrogen treatment on magnesium chloride aqueous solution <Test method>
Magnesium chloride hexahydrate (manufactured by Ako Kasei Co., Ltd., crystallin) was dissolved in deionized water to prepare a magnesium chloride solution. After deionized water was stored, hydrogen was sealed once with a hollow fiber membrane (Nagasep M65-3500 × 140, manufactured by Nagayanagi Kogyo Co., Ltd.) (flow rate 0.8 L / min, hydrogen pressure 0.23 MPa) to prepare hydrogen water. Sensory evaluation was performed by mixing so that the final concentration of magnesium chloride was 0.075%.

(sensory evaluation)
Sensory evaluation was performed using the following evaluation items and evaluation criteria. The sensory evaluation results were entrusted to seven panelists, and scoring was performed in 0.5-point increments, and the average value of each paneler's evaluation was calculated (rounded off after the decimal point).
(Sensory evaluation items)
・ Spotting bitterness stimulation 1 point: Not felt at all 2 points: Slightly felt 3 points: Slightly felt 4 points: Strongly felt 5 points: Feeling very strong

<Result>
The treatment with hydrogen reduced the bitterness of the first taste and improved the taste.

In the flavor balance adjustment effect by hydrogen confirmed in the above test examples, maintaining the hydrogen concentration in the liquid food or drink is not an essential requirement. However, since the flavor balance adjustment effect due to hydrogen is considered to be more effectively exhibited when the hydrogen concentration is maintained, the hydrogen retention effect when a predetermined container is used is also described below using hydrogen water. investigated. Although it is difficult to say that hydrogen water is the target of the flavor balance adjustment effect of the present invention, in the following test examples, in order to confirm the effect of maintaining the hydrogen concentration, hydrogen water is used as a model of liquid food and drink. Using.

[Test Example 15] Hydrogen retention effect of container using flexible packaging material-1
(Reference Example 1)
An aluminum film (made by Hosokawa Yoko Co., Ltd.) having an aluminum layer as a metal layer and having the following layer structure was cut into 14.7 cm × 13 cm.
= Layer structure of aluminum film =
The number in parentheses represents the thickness.
PET (12 μm) / polyethylene (15 μm) / aluminum (7 μm) / polyethylene (15 μm) / linear low density polyethylene (LLDPE) (30 μm)

The cut aluminum film was subjected to crack formation treatment. That is, two cylindrical rods having a diameter of about 1.5 cm were bent so that the tips of the respective rods were positioned 5 cm inside from the end of the film and the two rods were wound. Next, a series of operations in which the two bars were moved toward the center of the film while being fixed to the film by hand and then returned to the original position was repeated 100 times in 50 seconds. Thereafter, the two bars were wound in a direction substantially perpendicular to the direction of the first two bars, and a series of operations were performed in the same manner to form a crack in the film.

On the other hand, a silica vapor-deposited film comprising a polyethylene terephthalate (PET) layer as a resin base layer and a silicon oxide vapor-deposited layer as an inorganic layer and having the following layer structure (product name “GL film” manufactured by Toppan Printing Co., Ltd.) Was cut into 12.5 cm × 10.4 cm.
= Layer structure of silica vapor deposition film =
The number in parentheses represents the thickness.
GL-RD12 (12 μm) (manufactured by Toppan Printing Co., Ltd., with PET layer and silicon oxide deposited layer) / stretched nylon (ONY) (15 μm) / unstretched polypropylene (CPP) (50 μm)

The aluminum film on which cracks are formed and the cut silica deposited film are laminated so that the LLDPE layer of the aluminum film and the CPP layer of the silica deposited film are in contact with each other, and heat-sealed, so that the crack formation treatment is performed on the aluminum film. The resulting flexible packaging material was obtained. Two sheets of the obtained flexible packaging material were used, and the two sheets were superposed with the silica vapor deposition film side facing inward, and heat-sealed on three sides to form a bag, thereby obtaining a hydrogen-containing beverage container.

Commercially available mineral water was supplied to a tabletop hydrogen water generator (Ecomo International, product name “Aquela-1blue MEH-1500”) to obtain hydrogen water. After measuring the hydrogen gas concentration contained in the obtained hydrogen water with a dissolved hydrogen concentration meter (product name “DH-35A” manufactured by Toa DKK Corporation) and adjusting the hydrogen gas concentration to 1.30 ppm based on the result , 200 mL of the hydrogen-containing beverage container was filled, and the container-packed hydrogen-containing beverage was manufactured by heat-sealing and sealing so that there was no head space.

The container-packed hydrogen-containing beverage (sample) obtained was stored at 25 ° C. for 1 week, and then the hydrogen gas concentration contained in the hydrogen-containing beverage was stored in a dissolved hydrogen concentration meter (product name “DH-35A” manufactured by Toa DKK Corporation). Measured. The results are shown in Table 20.

(Reference Example 2)
A container-packed hydrogen-containing beverage was prepared in the same manner as in Reference Example 1, except that an alumina vapor-deposited film (manufactured by Toppan Printing Co., Ltd., product name “GX film”) having the following layer structure was used instead of the silica-deposited film. The hydrogen gas concentration after production and storage at 25 ° C. for 1 week was measured. The results are shown in Table 20.
= Layer structure of evaporated alumina film =
The number in parentheses represents the thickness.
GX-P-F12 (12 μm) (manufactured by Toppan Printing, with PET layer and aluminum oxide vapor deposition layer) / ONY (15 μm) / CPP (50 μm)

(Reference Example 1)
Instead of the silica vapor deposition film, an aluminum vapor deposition film (manufactured by Toray Industries, Inc.) having the following layer structure is used so that the LLDPE layer of the cracked aluminum film and the linear low density polyethylene (LLDPE) layer of the aluminum vapor deposition film are in contact with each other. The container-packed hydrogen-containing beverage was produced in the same manner as in Reference Example 1 except that the hydrogen gas concentration was measured after storage at 25 ° C. for 1 week. The results are shown in Table 20.
= Layer structure of evaporated aluminum film =
The number in parentheses represents the thickness.
VM-PET (12 μm) (manufactured by Toray Industries Inc., with PET layer and aluminum vapor deposition layer) / dry laminate (DL) / LLDPE (80 μm)

(Reference Examples 2 to 6)
The deposited film or aluminum film shown in Table 20 was cut into 14.7 cm × 13 cm and used as a packaging material. Two packaging materials were overlapped so that the CPP layer (or LLDPE layer) was inside, and the three sides were heat-sealed to obtain a hydrogen-containing beverage container. Except these, it carried out similarly to the reference example 1, it filled with hydrogen water which adjusted hydrogen gas concentration to 1.30 ppm, it sealed so that there was no head space, and the hydrogen gas concentration after 25 degreeC 1 week preservation | save was measured. . The results are shown in Table 20.

As shown in Table 20, in the container-packed hydrogen-containing beverage obtained in the reference example, even if cracks are formed in the aluminum film (in the aluminum layer), leakage of hydrogen gas is suppressed, and cracks are formed. The residual ratio of hydrogen gas was the same as that of Reference Example 6 which was not performed. On the other hand, in the container-packed hydrogen-containing beverages of Reference Examples 1 and 2 that did not have an inorganic layer and Reference Examples 3 to 5 that did not have a metal layer, leakage of hydrogen gas could not be sufficiently suppressed.

Test Example 16 Hydrogen retention effect of container using flexible packaging material-2
(Reference Example 3)
Aluminum film cut to 14.7 cm x 13 cm (made by Hosokawa Yoko Co., Ltd., layer structure is described above) and silica deposited film cut to 12.5 cm x 10.4 cm (made by Toppan Printing Co., Ltd., product name "GL film", layer) Were laminated so that the LLDPE layer of the aluminum film and the CPP layer of the silica-deposited film were in contact with each other, and heat-sealed to obtain a flexible packaging material. Two sheets of the obtained flexible packaging material were used, the two sheets were superposed with the silica vapor deposition film side facing inward, and three sides were heat-sealed to form a bag. About the obtained bag making goods, the crack formation process was performed and the container for hydrogen containing drinks by which the crack was formed was obtained.

The obtained hydrogen-containing beverage container (crack-treated) was filled with 200 mL of hydrogen water adjusted to a hydrogen gas concentration of 1.30 ppm as in Reference Example 1, and heat-sealed so that there was no head space. The container-packed hydrogen gas-containing beverage was produced. The container-packed hydrogen-containing beverage (sample) obtained was stored at 25 ° C. for 1 week, and then the hydrogen gas concentration contained in the hydrogen-containing beverage was stored in a dissolved hydrogen concentration meter (product name “DH-35A” manufactured by Toa DKK Corporation). Measured. The results are shown in Table 21.

(Reference Example 4, Reference Examples 7 to 8)
Instead of silica vapor deposition film, alumina vapor deposition film (manufactured by Toppan Printing Co., Ltd., product name “GL film”, layer configuration is described above), aluminum vapor deposition film (manufactured by Toray Industries, Inc., layer configuration is described above), or aluminum film (Hosokawa Yoko Co., Ltd.) The flexible packaging material is manufactured in the same manner as in Reference Example 3, except that the above-mentioned layer structure is cut to 12.5 cm × 10.4 cm and laminated with an aluminum film cut to 14.7 cm × 13 cm. did. After obtaining a cracked hydrogen-containing beverage container using such a flexible packaging material, it was filled with 200 mL of hydrogen water adjusted to a hydrogen gas concentration of 1.30 ppm, sealed so that there was no head space, and 25 The hydrogen gas concentration after storage at 1 ° C. for 1 week was measured. The results are shown in Table 21.

(Reference Example 5)
A silica / alumina mixed vapor deposition film (manufactured by Toyobo Co., Ltd.) having the following layer structure was cut into 14.7 cm × 13 cm.
= Layer structure of silica-alumina mixed vapor deposition film =
The number in parentheses represents the thickness.
Ecosial VN507 (15 μm) (manufactured by Toyobo Co., Ltd., with ONY layer and silica / alumina mixed vapor deposition layer) / dry laminate (DL) / LLDPE (40 μm)

Cut aluminum film (made by Hosokawa Yoko Co., Ltd., layer structure mentioned above) into 12.7cm x 11.0cm, laminate the LLDPE layer of silica / alumina mixed vapor deposition film and LLDPE layer of aluminum film, and heat The flexible packaging material was obtained by sealing. Two sheets of the obtained flexible packaging material were used, the two sheets were overlapped so that the aluminum film side was inside, and three sides were heat-sealed to form a bag. The obtained bag product was subjected to crack formation treatment in the same manner as in Reference Example 3, filled with 200 mL of hydrogen water adjusted to a hydrogen gas concentration of 1.30 ppm, and sealed so that there was no head space. The hydrogen gas concentration after storage at 1 ° C. for 1 week was measured. The results are shown in Table 21.

(Reference Example 6)
A flexible packaging material was produced in the same manner as in Reference Example 3 except that an aluminum alloy film (made by Hosokawa Yoko Co., Ltd.) having the following configuration was used instead of the aluminum film. After obtaining a cracked hydrogen-containing beverage container using such a flexible packaging material, it was filled with 200 mL of hydrogen water adjusted to a hydrogen gas concentration of 1.30 ppm, sealed so that there was no head space, and 25 The hydrogen gas concentration after storage at 1 ° C. for 1 week was measured. The results are shown in Table 21.
= Layer structure of aluminum alloy film =
The number in parentheses represents the thickness.
PET (12 μm) / Dry laminate / Aluminum alloy (7 μm) / Dry laminate / LLDPE (60 μm)

(Reference Example 9)
Cracks were formed in the same manner as in Reference Example 3 except that the bag was made using only an aluminum film (made by Hosokawa Yoko Co., Ltd., layer configuration described above) cut to 14.7 cm × 13 cm without using a silica vapor deposition film. After obtaining a hydrogen-containing beverage container, it was filled with 200 mL of hydrogen water adjusted to a hydrogen gas concentration of 1.30 ppm, sealed so that there was no headspace, and the hydrogen gas concentration after storage at 25 ° C. for 1 week was measured. . The results are shown in Table 21.

(Reference Example 10)
Crack formation was performed in the same manner as in Reference Example 3 except that a bag was made using only an aluminum alloy film (made by Hosokawa Yoko Co., Ltd., layer configuration described above) cut to 14.7 cm × 13 cm without using a silica deposited film. After obtaining a hydrogen-containing beverage container, it was filled with 200 mL of hydrogen water adjusted to a hydrogen gas concentration of 1.30 ppm, sealed so that there was no head space, and measured for hydrogen gas concentration after storage for 1 week at 25 ° C. did. The results are shown in Table 21.

As shown in Table 21, the container-packed hydrogen gas-containing beverage obtained in the reference example was well prevented from leaking hydrogen gas even when crack formation was performed after bag making. On the other hand, Reference Example 7 using an aluminum vapor deposition layer instead of the inorganic layer, Reference Example 8 using a laminate of two aluminum films, Reference Example 9 using only one aluminum film, and an aluminum alloy In all of Reference Examples 10 in which the bag was made with only one film, the hydrogen gas leakage preventing effect was not sufficient.

[Test Example 17] Hydrogen retention effect in aluminum canned hydrogen-containing beverage (production of bottled hydrogen-containing beverage)
Natural water was degassed in a negative pressure environment of -0.08 MPa, then sterilized at 126 ° C for 30 seconds, and then cooled to 25 ° C. Such water was injected with hydrogen through a gas permeable membrane under aseptic conditions to prepare a hydrogen-containing beverage in which the hydrogen concentration at the time of filling was as shown in Table 22. The obtained hydrogen-containing beverage is filled into an aluminum can that has been cleaned and sterilized so as to have the internal capacity shown in Table 22, and liquid nitrogen is dropped from the filling opening to expel the air in the head space, and then the cap is wound. The container was sealed and sealed, and then sterilized after 5 minutes at 81 ° C. to obtain a container-packed hydrogen-containing beverage (Reference Example 7).

In addition, except that the aluminum can was changed, and the filling amount of the hydrogen-containing beverage, the hydrogen concentration at the time of filling, and the dropping amount of liquid nitrogen were changed, it was produced in the same manner as in Reference Example 7, and the container-packed hydrogen-containing beverage was Obtained (Reference Examples 8 to 18, Reference Examples 11 to 17). In each reference example and reference example, a plurality of container-packed hydrogen-containing beverages were produced under the same conditions, and used in the following test examples.

(Measurement of internal volume and headspace volume)
In each container-packed hydrogen-containing beverage of Reference Example and Reference Example, the mass of each empty container before filling with the hydrogen-containing beverage was measured. Next, the mass of the container-packed hydrogen-containing beverage after filling the hydrogen-containing beverage was measured, and the difference before and after filling was defined as the filling mass (g) of the hydrogen-containing beverage. The obtained filling mass was converted to volume (mL) at a specific gravity of 1.00, and the internal volume (mL) of the hydrogen-containing beverage was calculated. The results are shown in Table 22.

Further, for each container-packed hydrogen-containing beverage of Reference Example and Reference Example, after measuring the mass before opening, the bottle was opened and filled with water with a specific gravity of 1.00, and the total mass was measured. The increase in mass before and after opening corresponds to the mass (g) of water filled in the headspace. The mass (g) of water corresponding to the obtained headspace volume was converted to volume (mL) at a specific gravity of 1.00, and the headspace volume (mL) was calculated. The results are shown in Table 22.

(Measurement of head space internal pressure)
About each container-packed hydrogen-containing beverage of Reference Example and Reference Example, the headspace internal pressure (unit: MPa) after post-sterilization was measured using a vacuum tester (manufactured by Yokoyama Keiki Co., Ltd.). The results are shown in Table 22.

(Measurement of hydrogen concentration)
In each container-packed hydrogen-containing beverage of Reference Example and Reference Example, the hydrogen concentration (unit: ppm) of the hydrogen-containing beverage immediately before filling the container was measured using a needle-type hydrogen concentration meter (made by Unisense). Moreover, after storing each container-packed hydrogen-containing beverage at 25 ° C. for 2 weeks, the hydrogen concentration was measured. Based on these results, the hydrogen concentration retention was calculated by the following equation.
Hydrogen concentration retention rate (%) = (hydrogen concentration after 2 weeks at 25 ° C.) / (Hydrogen concentration at filling) × 100
The results are shown in Table 22.

As shown in Table 22, the sample satisfying the requirements of the present invention was excellent in the retention of hydrogen concentration after 2 weeks at 25 ° C.

The present invention is capable of adjusting the balance of flavors of various liquid foods and beverages, drinks containing plant juices such as fruit drinks and vegetable drinks; drinks containing plant extracts such as tea drinks and coffee drinks; carbonated drinks, It is particularly suitable as a method for adjusting the flavor balance of soft drinks such as sports drinks; soup drinks such as corn soup, vegetable soup and miso soup.

DESCRIPTION OF SYMBOLS 1,2 ...

Packaging material

11,21 ...

Metal layer

12,22 ...

Resin base material

13,23 ... Inorganic substance layer 14 ... Paper base material

Claims

A method for adjusting the flavor balance of a liquid food or drink characterized by bringing a hydrogen-containing gas into contact with the liquid food or drink raw material.
The flavor balance adjustment is sweetness improvement, umami improvement, salty taste improvement, sharpness improvement, flavor improvement, mellowness improvement of carbonic acid stimulation, bitterness reduction, astringency reduction, miscellaneous taste reduction, sourness reduction, livestock odor The flavor balance adjustment method of the liquid food-drinks of Claim 1 which is 1 or 2 or more selected from the group which consists of reduction, heating odor reduction, and plant-derived unpleasant odor reduction.
The method for adjusting the flavor balance of a liquid food or drink according to claim 1 or 2, wherein the liquid food or drink is a vegetable drink, a fruit drink, a tea drink, a coffee drink, an effervescent drink, a soup drink, or a sports drink.
The liquid foods and drinks are neutral carrot juice, rice drink with strawberries, black coffee drink, orange juice, apple juice, tomato juice, acidic carrot juice, carbonated drink with apple juice, green tea drink, green tea drink, chicken consomme soup, The flavor balance adjustment method of the liquid food / beverage products of Claim 1 or 2 which is corn soup, beef extract soup, tomato soup, or a sports drink.
The liquid food or drink raw material is mixed with the other raw materials after the hydrogen-containing gas is brought into contact with the liquid food or drink raw material to prepare a liquid food or drink stock solution. Flavor balance adjustment method for liquid food and drink.
The method for adjusting the balance of flavor of a liquid food or drink according to claim 5, wherein the liquid food or drink raw material brought into contact with the hydrogen-containing gas does not contain a milk component.
The method for adjusting the flavor balance of a liquid food or drink according to any one of claims 1 to 6, wherein the concentration of hydrogen in the liquid food or drink is 3.0 ppm or less.
The method for adjusting the flavor balance of a liquid food or beverage according to any one of claims 1 to 7, wherein the hydrogen concentration in the hydrogen-containing gas is 3% by volume or more.
A flavor balance adjuster for liquid foods and drinks characterized by containing a hydrogen-containing gas as an active ingredient.
The liquid food / beverage flavor balance adjuster according to claim 9, wherein the hydrogen concentration in the hydrogen-containing gas is 3% by volume or more.
A method for producing a liquid food or drink comprising contacting a hydrogen-containing gas with a liquid food or drink raw material.
The method for producing a liquid food or drink according to claim 11, wherein the liquid food or drink raw material is mixed with other raw materials after contacting the hydrogen-containing gas with the liquid food or drink raw material.
The method for producing a liquid food or drink according to claim 12, wherein the liquid food or drink raw material brought into contact with the hydrogen-containing gas does not contain a milk component.
A liquid food or drink produced by the production method according to any one of claims 11 to 13 and having an adjusted flavor balance.
Liquid food and drink with a balanced flavor, obtained by bringing a hydrogen-containing gas into contact with a liquid food and drink raw material.
The liquid food or drink according to claim 14 or 15, wherein the liquid food or drink is a vegetable drink, a fruit drink, a tea drink, a coffee drink, an effervescent drink, a soup drink, or a sports drink.
The liquid foods and drinks are neutral carrot juice, rice drink with strawberries, black coffee drink, orange juice, apple juice, tomato juice, acidic carrot juice, carbonated drink with apple juice, green tea drink, green tea drink, chicken consommé soup, The liquid food or drink according to claim 14 or 15, which is corn soup, beef extract soup, tomato soup, or sports drink.
The liquid food or drink is selected from the group consisting of teas, fruits / vegetables / plants, sugars / sweeteners, polyphenols, vitamins and coenzymes, amino acids / proteins, oxidoreductases, citric acid and yeast extract. The liquid food or drink according to any one of claims 14 to 17, excluding a hydrogen-containing beverage in which at least one functional raw material is mixed with hydrogen water.
The liquid food or drink according to any one of claims 14 to 18, wherein a concentration of hydrogen in the liquid food or drink is 3.0 ppm or less.
The liquid food or drink according to any one of claims 14 to 19, which is obtained by bringing the liquid food or drink raw material into contact with the hydrogen-containing gas and then mixing the liquid food or drink raw material with other raw materials.
The liquid food or drink according to claim 20, wherein the liquid food or drink raw material brought into contact with the hydrogen-containing gas does not contain a milk component.
Liquid food / beverage products containing hydrogen, wherein the liquid food / beverage product has a hydrogen concentration of 3.0 ppm or less (excluding those containing milk components).
Liquid foods and drinks characterized by containing hydrogen (excluding those containing milk components, and teas, fruits / vegetables / plants, sugars / sweeteners, polyphenols, vitamins and coenzymes, amino acids -Excluding hydrogen-containing beverages in which at least one functional ingredient selected from the group consisting of proteins, oxidoreductases, citric acid and yeast extract is blended in hydrogen water).
Liquid food and drink containing hydrogen, wherein the liquid food and drink are neutral carrot juice, rice drink with strawberries, black coffee drink, orange juice, apple juice, tomato juice, acidic carrot juice, carbonated drink with apple juice, A liquid food or drink, which is a green tea drink, a matcha-containing drink, chicken consomme soup, corn soup, beef extract soup, tomato soup, or a sports drink, wherein the hydrogen concentration in the liquid food or drink is 3.0 ppm or less.
Liquid food and drink containing hydrogen, wherein the liquid food and drink are neutral carrot juice, rice drink with strawberries, black coffee drink, orange juice, apple juice, tomato juice, acidic carrot juice, carbonated drink with apple juice, Liquid drinks (teas, fruits / vegetables / vegetables, sugars / sweeteners) (Excluding hydrogen-containing beverages in which at least one functional ingredient selected from the group consisting of polyphenols, vitamins and coenzymes, amino acids / proteins, oxidoreductases, citric acid and yeast extract is blended in hydrogen water).
The liquid food or drink according to any one of claims 22 to 25, wherein a dissolved oxygen concentration in the liquid food or drink is 4 ppm or less.
The liquid food or drink according to any one of claims 22 to 26, wherein the hydrogen is derived from supersaturated hydrogen water.
The liquid food or drink according to any one of claims 22 to 27, which is a container-packed hydrogen-containing beverage.
The container-packed hydrogen-containing beverage according to claim 28, which has been sterilized by heating.
The container includes a resin base material, an inorganic layer laminated on at least one surface side of the resin base material, and a flexible metal layer that does not exist between the resin base material and the inorganic layer. The metal layer contains at least aluminum, and the inorganic layer includes silicon oxide, aluminum oxide, magnesium oxide, calcium oxide, silicon nitride, aluminum nitride, and silicon acid. 30. The container-packed hydrogen-containing beverage according to claim 29, which is formed of one or more selected from the group consisting of nitrides and aluminum oxynitrides.
The container-packed hydrogen-containing beverage according to claim 30, wherein the inorganic layer is a vapor-deposited layer formed on at least one surface side of the resin base material.
32. The container-packed hydrogen-containing beverage according to claim 30, wherein the metal layer has a thickness of 5 to 14 μm.
The container-packed hydrogen-containing beverage according to any one of claims 30 to 32, further comprising a paper base material.
A container used for a container-packed hydrogen-containing beverage according to any one of claims 30 to 33.
The hydrogen-containing beverage container according to claim 30, wherein the hydrogen gas-containing beverage container is in the form of a pouch.
The container-packed hydrogen-containing beverage according to claim 29, wherein the container is a metal can.
The container-packed hydrogen content according to claim 36, wherein the volume VL (mL) of the container, the volume Hv (mL) of the head space in the container, and the internal pressure Hp (MPa) of the head space satisfy the following formula I: Beverages.
0.0020 ≦ (Hv / VL) × Hp ≦ 0.0070 (I)
The container-packed hydrogen-containing beverage according to claim 37, wherein the volume Hv of the head space is 10.0 to 20.0 mL.
The container-packed hydrogen-containing beverage according to claim 37 or 38, wherein the internal pressure Hp of the head space is 0.060 to 0.130 MPa.
The container-packed hydrogen content according to any one of claims 37 to 39, wherein a ratio Hv / VL of the volume Hv of the head space to the internal volume VL of the container-packed hydrogen-containing beverage is 0.020 to 0.050. Beverages.
The container-packed hydrogen-containing beverage according to any one of claims 37 to 40, wherein a hydrogen concentration (ppm) at the time of filling the hydrogen-containing beverage is 1.5 to 3.0 ppm.