WO2020071346A1 - Non-alcoholic beverage containing malic acid - Google Patents

Non-alcoholic beverage containing malic acid

Info

Publication number
WO2020071346A1
WO2020071346A1 PCT/JP2019/038690 JP2019038690W WO2020071346A1 WO 2020071346 A1 WO2020071346 A1 WO 2020071346A1 JP 2019038690 W JP2019038690 W JP 2019038690W WO 2020071346 A1 WO2020071346 A1 WO 2020071346A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage
malic acid
potassium
content
aftertaste
Prior art date
Application number
PCT/JP2019/038690
Other languages
French (fr)
Japanese (ja)
Inventor
まゆ佳 西井
石井　仁
美香 河野
Original Assignee
サントリーホールディングス株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by サントリーホールディングス株式会社 filed Critical サントリーホールディングス株式会社
Priority to KR1020217011839A priority Critical patent/KR20210068471A/en
Priority to SG11202103329YA priority patent/SG11202103329YA/en
Priority to CN201980064052.6A priority patent/CN112770641A/en
Publication of WO2020071346A1 publication Critical patent/WO2020071346A1/en
Priority to PH12021550735A priority patent/PH12021550735A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/044—Malic acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1578—Calcium

Definitions

  • the present invention relates to a non-alcoholic beverage containing malic acid and a method for producing the same.
  • the present invention also relates to a method for reducing the aftertaste of a non-alcoholic beverage containing malic acid.
  • Malic acid is widely used as a sour agent in foods and drinks. Attempts have also been made to add malic acid to beverages for other purposes. For example, in Patent Document 1, malic acid is used to suppress the unpleasant taste peculiar to water-soluble hesperidin.
  • Patent Documents 2 and 3 Further, it is known that the acidity of malic acid remains when the amount of malic acid added is increased, and techniques for suppressing this have been developed (Patent Documents 2 and 3).
  • the present inventors have found that when developing a non-alcoholic beverage containing malic acid, the aftertaste of malic acid is noticeable in the non-alcoholic beverage.
  • An object of the present invention is to reduce the aftertaste of malic acid in non-alcoholic beverages.
  • the invention relates to, but is not limited to: 1.
  • a method for producing a non-alcoholic beverage containing malic acid comprising: adjusting the content of malic acid in the beverage to 500 to 3000 ppm; and adjusting the content of potassium in the beverage to 150 to 1000 ppm. 6.
  • a method for reducing the aftertaste of malic acid in a non-alcoholic beverage containing malic acid comprising: adjusting the content of malic acid in the beverage to 500 to 3000 ppm; and adjusting the content of potassium in the beverage to 150 to 1000 ppm.
  • the present invention can reduce the aftertaste of malic acid which is noticeable in non-alcoholic beverages.
  • the aftertaste of malic acid means astringency or astringency that sticks to the mouth after drinking and remains as a aftertaste.
  • the unit ppm means weight / volume ppm, which is synonymous with the unit mg / L.
  • the content of malic acid in the beverage of the present invention is 500 to 3000 ppm, preferably 500 to 2000 ppm, and more preferably 1000 to 1500 ppm.
  • malic acid as used in the context of the present invention means 2-hydroxybutanedioic acid, including L-malic acid, D-malic acid, DL-malic acid Is included.
  • the beverage of the present invention may contain only one of L-malic acid and D-malic acid, or may contain both. Further, it may contain DL-malic acid.
  • Preferred malic acids are L-malic acid and DL-malic acid.
  • the content of malic acid of the present invention means the total amount thereof.
  • the content of malic acid can be measured by a known method such as HPLC.
  • the content of potassium in the beverage of the present invention is 150 to 1000 ppm. In some embodiments, the content of potassium in the beverage is 150-500 ppm, or 150-300 ppm. As the amount of potassium increases, the effect of reducing the aftertaste of malic acid increases, and when the amount is more than a certain value, the effect of reducing the effect appears sufficiently. On the other hand, if potassium is present in excess, slimming due to potassium may occur, and the palatability may be reduced.
  • Potassium actually exists in the form of potassium ions in many cases, and the “content of potassium” in the present invention means the total amount of the content of potassium itself and the content of potassium ions.
  • Potassium can be added to beverages in the form of potassium salts.
  • the potassium salt to be used include potassium chloride, potassium citrate (tripotassium citrate, dipotassium hydrogen citrate, monopotassium dihydrogen citrate), potassium carbonate and the like. Particularly, potassium chloride, potassium citrate and potassium carbonate are preferred.
  • the content of potassium in the beverage of the present invention can be measured by a known method using an ICP emission spectrometer.
  • the content of potassium in the beverage can be calculated after converting the amount into a free form (free form).
  • Non-alcoholic beverage The beverage of the present invention is a non-alcoholic beverage and does not contain alcohol. However, the non-alcoholic beverage of the present invention does not exclude beverages containing a very small amount of alcohol. For example, a beverage having an alcohol content of 0% by rounding (including a beverage having an alcohol content of 0.0% by rounding and a beverage having an alcohol content of 0.00%) is included in the range of the non-alcoholic beverage of the present invention. .
  • non-alcoholic beverages are alcoholic beverages having a taste similar to alcoholic beverages.
  • alcohol-tasting beverages include, but are not limited to, chuhai-tasting beverages and non-alcoholic cocktails.
  • the chuhai taste beverage and non-alcoholic cocktail are non-alcoholic but model chuhai (generally, alcoholic beverages obtained by distilling distilled liquor with another beverage such as juice or tea) or It refers to a beverage having a cocktail-like taste and realizing a liquor-like taste including sweetness, thickness, and some bitterness.
  • the alcohol content of the beverage can be measured by any known method.
  • the alcohol content can be measured by a vibratory densitometer. Specifically, a sample was prepared by removing carbon dioxide from the beverage by filtration or ultrasonic waves as needed, and then the sample was subjected to direct-fire distillation, and the density of the obtained distillate at 15 ° C. was measured.
  • "Table 2 Conversion Table of Alcohol Content and Density (15 ° C) and Specific Gravity (15/15 ° C),” which is an appendix to the NTA's prescribed analysis method (National Tax Agency 19th Decree No. 6, Revised June 22, 2007) It can be obtained by conversion using this.
  • the beverage of the present invention may be a carbonated beverage containing carbon dioxide.
  • Carbon dioxide can be applied to the beverage using methods commonly known to those skilled in the art, for example, but not limited to, carbon dioxide may be dissolved in the beverage under pressure or from Tuenhagen.
  • the carbon dioxide and the beverage may be mixed in the piping using a mixer such as a carbonator, or the carbon dioxide may be absorbed in the beverage by spraying the beverage into a tank filled with carbon dioxide. Then, the beverage and the carbonated water may be mixed.
  • the carbon dioxide pressure is adjusted using these means as appropriate.
  • the carbon dioxide gas pressure is not particularly limited, but is preferably 0.7 to 3.5 kgf / cm 2 , more preferably 0.8 to 2.8 kgf / cm 2 . is there.
  • the carbon dioxide gas pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry.
  • GVA-500A manufactured by Kyoto Electronics Industry.
  • the sample temperature is set to 20 ° C.
  • the gas volume measuring device is used to degas (snift) the air in the container, shake, and then measure the carbon dioxide pressure.
  • the carbon dioxide gas pressure means the carbon dioxide gas pressure at 20 ° C.
  • the beverage of the present invention may contain fruit juice and / or vegetable juice.
  • the fruit juice may be in the form of straight fruit juice, which uses fruit juice obtained by squeezing fruit as it is, or concentrated fruit juice.
  • transparent juice, turbid juice can also be used, whole fruit juice crushing the whole fruit including the outer skin of the fruit and removing only particularly rigid solids such as seeds, fruit puree over the fruit, or dried Fruit juice obtained by crushing or extracting the fruit pulp can also be used.
  • Vegetable juice can also be used in the same form as the fruit juice described above.
  • the kind of fruit juice is not particularly limited, for example, citrus (orange, unshiu mandarin orange, grapefruit, lemon, lime, citron, iyokan, natsumikan, hassaku, ponkan, shiikuwasha, kabosu, etc.), fruits (apple, none, ), Drupes (peaches, plums, apricots, plums, cherries, etc.), shrimp (grapes, cassis, blueberries, etc.), tropical and subtropical fruits (pineapple, guava, banana, mango, litchi, And fruit juices (strawberry, melon, watermelon, etc.). These juices may be used alone or in combination of two or more.
  • the types of vegetable juice include, for example, tomato juice, corn juice, pumpkin juice, carrot juice, and the like, and one type of vegetable juice may be used alone, or two or more types may be used in combination. Moreover, you may combine fruit juice and vegetable juice.
  • the content of the juice in the beverage of the present invention is not particularly limited, but is typically 0.1 to 50 w / w% or 0.5 to 30 w / w% in terms of the juice rate.
  • the "juice ratio" in the beverage is calculated by the following conversion formula using the amount of juice (g) blended in 100 g of the beverage.
  • it shall conform to the JAS standard, and shall exclude the refractometer readings for sugars such as sugars and honey added to fruit juice.
  • Juice ratio (w / w%) ⁇ juice blended amount (g)> x ⁇ concentration ratio> / 100 mL / ⁇ specific gravity of beverage> x 100
  • the content of vegetable juice in the beverage of the present invention is not particularly limited, but is typically 0.1 to 50 w / w% or 0.5 to 30 w / w%.
  • the content of vegetable juice is determined according to the content of juice converted to the above-described juice ratio.
  • pH of the beverage of the present invention is not particularly limited, it is, for example, 2.0 to 6.0, or 2.0 to 4.0.
  • additives usually blended in the beverage for example, flavors, vitamins, pigments, antioxidants, preservatives, seasonings, extracts, A pH adjuster, a quality stabilizer and the like can be blended.
  • the beverage of the present invention can be provided in a packaged form.
  • the form of the container includes, but is not limited to, metal containers such as cans, plastic bottles, paper packs, bottles, pouches, and the like.
  • a sterilized container-packed product can be manufactured by a method of performing heat sterilization such as retort sterilization after filling the beverage of the present invention into a container, or a method of sterilizing a beverage and filling the container.
  • the invention in another aspect, is a method for producing a non-alcoholic beverage containing malic acid.
  • the method includes a step of adjusting the content of malic acid in the beverage to 500 to 3000 ppm, and a step of adjusting the content of potassium in the beverage to 150 to 1000 ppm.
  • the method of adjusting the content of malic acid and the content of potassium in the beverage is obvious from the above description of the beverage.
  • the timing is not limited.
  • the above steps may be performed simultaneously, separately, or the order of the steps may be changed. It is only necessary that the finally obtained beverage satisfies the above conditions.
  • the preferred ranges of the contents are as described above for the beverage.
  • specific examples and amounts of other components to be added are as described above for the beverage.
  • the production method of the present invention can reduce the afterglow of malic acid in a non-alcoholic beverage containing malic acid. Therefore, in another aspect, the production method is a method of reducing the aftertaste of malic acid-derived aftertaste in a non-alcoholic beverage containing malic acid.
  • each test example the evaluation was performed by each person based on the above evaluation, and thereafter, the evaluation points were determined in consultation.
  • each panelist confirmed the relationship between the aftertaste and the score corresponding to the aftertaste using a sample serving as an evaluation criterion, and performed an evaluation test after the common recognition of the evaluation criterion was established.
  • Test Example 1 The effects of malic acid concentration and alcohol concentration on the aftertaste of malic acid were examined. Specifically, the raw materials shown in the following table were mixed to produce alcoholic beverages and non-alcoholic beverages, and the sensory evaluation was performed.
  • the malic acid used was DL-malic acid (Fuso Chemical Industry Co., Ltd.) (the same applies to other test examples).
  • ethanol was added to adjust the alcohol content such that the alcohol content was 3%.
  • Test Example 2 The effects of malic acid and potassium concentrations on the aftertaste of malic acid in non-alcoholic beverages were investigated. Specifically, the raw materials shown in the following table were mixed to produce non-alcoholic beverages having various malic acid concentrations and potassium concentrations, and the sensory evaluation was performed. As potassium citrate, tripotassium citrate (Maruzen Pharmaceutical Co., Ltd.) was used (the same applies to other test examples).
  • Test Example 3 The effect of changing the potassium source on the aftertaste of malic acid was examined. Specifically, the raw materials shown in the following table were mixed to produce a non-alcoholic beverage, and a sensory evaluation was performed. Potassium chloride and potassium carbonate were obtained from Saneigen FFI Co., Ltd.
  • Test Example 4 Flavors were added to the beverage to examine the aftertaste of malic acid. Specifically, the raw materials shown in the following table were mixed to produce a non-alcoholic beverage, and a sensory evaluation was performed. Even when the flavor was added, the aftertaste improving effect was observed as in Test Example 2.
  • Test Example 5 Several types of fruit juice were added to the beverage to examine the aftertaste of malic acid. Specifically, the raw materials shown in the following table were mixed to produce a non-alcoholic beverage, and a sensory evaluation was performed. When any of the juices was added, an aftertaste improving effect was observed as in Test Example 2.
  • Test Example 6 The effect was confirmed by adding carbonic acid to the beverage. Specifically, the raw materials shown in the following table were mixed to produce a non-alcoholic beverage, and a sensory evaluation was performed. The effect of improving aftertaste was observed regardless of the presence or absence of carbonic acid.
  • the carbon dioxide gas pressure of the beverage containing carbon dioxide gas was 1.8 kgf / cm 2 (20 ° C.).

Abstract

The present invention addresses the problem of reducing the lingering aftertaste of malic acid in a non-alcoholic beverage. To solve this problem, potassium is combined with malic acid in a non-alcoholic beverage.

Description

リンゴ酸を含有するノンアルコール飲料Non-alcoholic beverages containing malic acid
　本発明は、リンゴ酸を含有するノンアルコール飲料及びその製造方法に関する。また、本発明は、リンゴ酸を含有するノンアルコール飲料における後味のもたつきを軽減する方法にも関する。 The present invention relates to a non-alcoholic beverage containing malic acid and a method for producing the same. The present invention also relates to a method for reducing the aftertaste of a non-alcoholic beverage containing malic acid.
　リンゴ酸は飲食品において酸味料として広く用いられている。また、リンゴ酸を別の目的で飲料に添加することも試みられている。たとえば、特許文献１では、リンゴ酸を水溶性ヘスペリジン特有の不快味を抑制するために用いている。 Malic acid is widely used as a sour agent in foods and drinks. Attempts have also been made to add malic acid to beverages for other purposes. For example, in Patent Document 1, malic acid is used to suppress the unpleasant taste peculiar to water-soluble hesperidin.
　また、リンゴ酸の添加量を増やした場合にリンゴ酸の酸味が残存することが知られており、これを抑制するための技術が開発されている（特許文献２及び３）。 Further, it is known that the acidity of malic acid remains when the amount of malic acid added is increased, and techniques for suppressing this have been developed (Patent Documents 2 and 3).
特開２０１１－１２６８４９号公報JP 2011-126849 A 特開２０１３－６６４４０号公報JP 2013-66440 A 特開２０１３－６６４３７号公報JP 2013-66437 A
　本発明者は、リンゴ酸を含有するノンアルコール飲料を開発する際に、ノンアルコール飲料においてリンゴ酸の後味のもたつきが目立つことを見出した。
　本発明の課題は、ノンアルコール飲料におけるリンゴ酸の後味のもたつきを軽減することである。 The present inventors have found that when developing a non-alcoholic beverage containing malic acid, the aftertaste of malic acid is noticeable in the non-alcoholic beverage.
An object of the present invention is to reduce the aftertaste of malic acid in non-alcoholic beverages.
　本発明者らは、鋭意検討した結果、ノンアルコール飲料中でカリウムをリンゴ酸と組み合わせると、リンゴ酸の後味のもたつきを軽減できることを見出し、本発明を完成させた。 As a result of intensive studies, the present inventors have found that combining potassium with malic acid in non-alcoholic beverages can reduce the aftertaste of malic acid, thereby completing the present invention.
　本発明は、以下のものに関するが、これらに限定されない。
１．リンゴ酸の含有量が５００～３０００ｐｐｍであり、カリウムの含有量が１５０～１０００ｐｐｍである、ノンアルコール飲料。
２．ｐＨが２．０～６．０である、１に記載の飲料。
３．炭酸飲料である、１又は２に記載の飲料。
４．チューハイテイスト飲料、又はノンアルコールカクテルである、１～３のいずれか１項に記載の飲料。
５．リンゴ酸を含有するノンアルコール飲料を製造する方法であって、
当該飲料中のリンゴ酸の含有量を５００～３０００ｐｐｍに調整する工程、および
当該飲料中のカリウムの含有量を１５０～１０００ｐｐｍに調整する工程
を含む、前記方法。
６．リンゴ酸を含有するノンアルコール飲料におけるリンゴ酸に由来する後味のもたつきを軽減する方法であって、
当該飲料中のリンゴ酸の含有量を５００～３０００ｐｐｍに調整する工程、および
当該飲料中のカリウムの含有量を１５０～１０００ｐｐｍに調整する工程
を含む、前記方法。 The invention relates to, but is not limited to:
1. A non-alcoholic beverage having a malic acid content of 500 to 3000 ppm and a potassium content of 150 to 1000 ppm.
2. 2. The beverage according to 1, wherein the beverage has a pH of 2.0 to 6.0.
3. 3. The beverage according to 1 or 2, which is a carbonated beverage.
4. 4. The beverage according to any one of 1 to 3, which is a chuhai taste beverage or a non-alcoholic cocktail.
5. A method for producing a non-alcoholic beverage containing malic acid,
The above method, comprising: adjusting the content of malic acid in the beverage to 500 to 3000 ppm; and adjusting the content of potassium in the beverage to 150 to 1000 ppm.
6. A method for reducing the aftertaste of malic acid in a non-alcoholic beverage containing malic acid,
The above method, comprising: adjusting the content of malic acid in the beverage to 500 to 3000 ppm; and adjusting the content of potassium in the beverage to 150 to 1000 ppm.
　本発明は、ノンアルコール飲料において目立つリンゴ酸の後味のもたつきを軽減することができる。ここで、「リンゴ酸の後味のもたつき」とは、飲用後に口の中にまとわり付き、後味として残存する渋みや収斂味のことを意味する。 The present invention can reduce the aftertaste of malic acid which is noticeable in non-alcoholic beverages. Here, "the aftertaste of malic acid" means astringency or astringency that sticks to the mouth after drinking and remains as a aftertaste.
　本発明の飲料及び関連する方法について、以下に説明する。
　なお、本明細書を通じて、単位ｐｐｍは重量／容量ｐｐｍを意味し、単位ｍｇ／Ｌと同義である。 The beverage of the present invention and related methods are described below.
Throughout this specification, the unit ppm means weight / volume ppm, which is synonymous with the unit mg / L.
　（リンゴ酸）
　本発明の飲料におけるリンゴ酸の含有量は、５００～３０００ｐｐｍ、好ましくは５００～２０００ｐｐｍ、より好ましくは１０００～１５００ｐｐｍである。 (Malic acid)
The content of malic acid in the beverage of the present invention is 500 to 3000 ppm, preferably 500 to 2000 ppm, and more preferably 1000 to 1500 ppm.
　本発明との関連で用いる「リンゴ酸」との用語は、２－ヒドロキシブタン二酸（2-hydroxybutanedioic acid）を意味し、これには、Ｌ－リンゴ酸、Ｄ－リンゴ酸、ＤＬ－リンゴ酸が含まれる。本発明の飲料は、Ｌ－リンゴ酸とＤ－リンゴ酸のいずれか一つだけを含有してもよいし、両方を含有してもよい。また、ＤＬ－リンゴ酸を含有してもよい。好ましいリンゴ酸は、Ｌ－リンゴ酸およびＤＬ－リンゴ酸である。本発明の飲料がリンゴ酸の二種類の異性体を含有する場合には、本発明のリンゴ酸の含有量はそれらの総量を意味する。
　リンゴ酸の含有量は、ＨＰＬＣ等の公知の方法により測定することができる。 The term "malic acid" as used in the context of the present invention means 2-hydroxybutanedioic acid, including L-malic acid, D-malic acid, DL-malic acid Is included. The beverage of the present invention may contain only one of L-malic acid and D-malic acid, or may contain both. Further, it may contain DL-malic acid. Preferred malic acids are L-malic acid and DL-malic acid. When the beverage of the present invention contains two isomers of malic acid, the content of malic acid of the present invention means the total amount thereof.
The content of malic acid can be measured by a known method such as HPLC.
　（カリウム）
　本発明の飲料におけるカリウムの含有量は１５０～１０００ｐｐｍである。ある態様においては、当該飲料中のカリウムの含有量は１５０～５００ｐｐｍ、又は１５０～３００ｐｐｍである。カリウム量が増加するにつれてリンゴ酸の後味のもたつきを軽減する効果が高まり、その量が一定以上となると軽減効果が十分に現れる。一方、カリウムが過剰に存在すると、カリウムに由来するぬめりが生じ、口当たりが悪くなることがある。 (potassium)
The content of potassium in the beverage of the present invention is 150 to 1000 ppm. In some embodiments, the content of potassium in the beverage is 150-500 ppm, or 150-300 ppm. As the amount of potassium increases, the effect of reducing the aftertaste of malic acid increases, and when the amount is more than a certain value, the effect of reducing the effect appears sufficiently. On the other hand, if potassium is present in excess, slimming due to potassium may occur, and the palatability may be reduced.
　カリウムは実際にはカリウムイオンの形態で存在することが多く、本発明における「カリウムの含有量」は、カリウムそのものの含有量とカリウムイオンの含有量との合計量を意味する。 Potassium actually exists in the form of potassium ions in many cases, and the “content of potassium” in the present invention means the total amount of the content of potassium itself and the content of potassium ions.
　カリウムは、カリウム塩の形態で飲料に添加することができる。用いられるカリウム塩としては、塩化カリウム、クエン酸カリウム（クエン酸三カリウム、クエン酸一水素二カリウム、クエン酸二水素一カリウム）、炭酸カリウムなどが挙げられる。特に、塩化カリウム、クエン酸カリウム、炭酸カリウムが好ましい。 Potassium can be added to beverages in the form of potassium salts. Examples of the potassium salt to be used include potassium chloride, potassium citrate (tripotassium citrate, dipotassium hydrogen citrate, monopotassium dihydrogen citrate), potassium carbonate and the like. Particularly, potassium chloride, potassium citrate and potassium carbonate are preferred.
　本発明の飲料中のカリウムの含有量は、ＩＣＰ発光分光分析装置を用いて公知の方法により測定することができる。あるいは、カリウムがカリウム塩の形態で飲料に添加される場合は、これを遊離体（フリー体）の量に換算した上で飲料中のカリウムの含有量を算出することもできる。 カ リ ウ ム The content of potassium in the beverage of the present invention can be measured by a known method using an ICP emission spectrometer. Alternatively, when potassium is added to a beverage in the form of a potassium salt, the content of potassium in the beverage can be calculated after converting the amount into a free form (free form).
　（ノンアルコール飲料）
　本発明の飲料はノンアルコール飲料であり、アルコールを含有しない。しかしながら、本発明のノンアルコール飲料は、極く微量のアルコールを含む飲料を除くものではない。たとえば、アルコール度数が四捨五入により０％となる飲料（アルコール度数が四捨五入により０．０％となる飲料、及び０．００％となる飲料を含む）は、本発明のノンアルコール飲料の範囲に含まれる。 (Non-alcoholic beverage)
The beverage of the present invention is a non-alcoholic beverage and does not contain alcohol. However, the non-alcoholic beverage of the present invention does not exclude beverages containing a very small amount of alcohol. For example, a beverage having an alcohol content of 0% by rounding (including a beverage having an alcohol content of 0.0% by rounding and a beverage having an alcohol content of 0.00%) is included in the range of the non-alcoholic beverage of the present invention. .
　ノンアルコール飲料の例は、アルコール飲料に似た味を有するアルコールテイスト飲料である。アルコールテイスト飲料の例としては、チューハイテイスト飲料、ノンアルコールカクテルなどが例示されるが、これらに限定されない。ここで、チューハイテイスト飲料やノンアルコールカクテルとは、ノンアルコールでありながらモデルとなったチューハイ（一般的には、蒸留酒をジュースや茶などの別の飲料で希釈したアルコール飲料を意味する）やカクテルのような味を有し、甘味、厚み、および若干の苦味を含む酒らしい味わいを実現させた飲料のことを指す。 例 Examples of non-alcoholic beverages are alcoholic beverages having a taste similar to alcoholic beverages. Examples of alcohol-tasting beverages include, but are not limited to, chuhai-tasting beverages and non-alcoholic cocktails. Here, the chuhai taste beverage and non-alcoholic cocktail are non-alcoholic but model chuhai (generally, alcoholic beverages obtained by distilling distilled liquor with another beverage such as juice or tea) or It refers to a beverage having a cocktail-like taste and realizing a liquor-like taste including sweetness, thickness, and some bitterness.
　なお、本明細書においては、飲料のアルコール含有量は、公知のいずれの方法によっても測定することができるが、例えば、振動式密度計によって測定することができる。具体的には、必要に応じて飲料から濾過又は超音波によって炭酸ガスを抜いた試料を調製し、そして、その試料を直火蒸留し、得られた留液の１５℃における密度を測定し、国税庁所定分析法（平１９国税庁訓令第６号、平成１９年６月２２日改訂）の付表である「第２表　アルコール分と密度（１５℃）及び比重（１５／１５℃）換算表」を用いて換算して求めることができる。 In the present specification, the alcohol content of the beverage can be measured by any known method. For example, the alcohol content can be measured by a vibratory densitometer. Specifically, a sample was prepared by removing carbon dioxide from the beverage by filtration or ultrasonic waves as needed, and then the sample was subjected to direct-fire distillation, and the density of the obtained distillate at 15 ° C. was measured. "Table 2 Conversion Table of Alcohol Content and Density (15 ° C) and Specific Gravity (15/15 ° C),” which is an appendix to the NTA's prescribed analysis method (National Tax Agency 19th Decree No. 6, Revised June 22, 2007) It can be obtained by conversion using this.
　（炭酸飲料）
　本発明の飲料は、炭酸ガスを含む炭酸飲料であってもよい。炭酸ガスは、当業者に通常知られる方法を用いて飲料に付与することができ、例えば、これらに限定されないが、二酸化炭素を加圧下で飲料に溶解させてもよいし、ツーヘンハーゲン社のカーボネーター等のミキサーを用いて配管中で二酸化炭素と飲料とを混合してもよいし、また、二酸化炭素が充満したタンク中に飲料を噴霧することにより二酸化炭素を飲料に吸収させてもよいし、飲料と炭酸水とを混合してもよい。これらの手段を適宜用いて炭酸ガス圧を調節する。 (soda drink)
The beverage of the present invention may be a carbonated beverage containing carbon dioxide. Carbon dioxide can be applied to the beverage using methods commonly known to those skilled in the art, for example, but not limited to, carbon dioxide may be dissolved in the beverage under pressure or from Tuenhagen. The carbon dioxide and the beverage may be mixed in the piping using a mixer such as a carbonator, or the carbon dioxide may be absorbed in the beverage by spraying the beverage into a tank filled with carbon dioxide. Then, the beverage and the carbonated water may be mixed. The carbon dioxide pressure is adjusted using these means as appropriate.
　本発明の飲料が炭酸ガスを含有する場合、その炭酸ガス圧は、特に限定されないが、好ましくは０．７～３．５ｋｇｆ／ｃｍ２、より好ましくは０．８～２．８ｋｇｆ／ｃｍ２である。本発明において、炭酸ガス圧は、京都電子工業製ガスボリューム測定装置ＧＶＡ－５００Ａを用いて測定することができる。例えば、試料温度を２０℃にし、前記ガスボリューム測定装置において容器内空気中のガス抜き（スニフト）、振とう後、炭酸ガス圧を測定する。本明細書においては、特に断りがない限り、炭酸ガス圧は、２０℃における炭酸ガス圧を意味する。 When the beverage of the present invention contains carbon dioxide gas, the carbon dioxide gas pressure is not particularly limited, but is preferably 0.7 to 3.5 kgf / cm 2 , more preferably 0.8 to 2.8 kgf / cm 2 . is there. In the present invention, the carbon dioxide gas pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. For example, the sample temperature is set to 20 ° C., the gas volume measuring device is used to degas (snift) the air in the container, shake, and then measure the carbon dioxide pressure. In the present specification, unless otherwise specified, the carbon dioxide gas pressure means the carbon dioxide gas pressure at 20 ° C.
　（果汁又は野菜汁）
　本発明の飲料は、果汁及び／又は野菜汁を含有してもよい。果汁は、果実を搾汁して得られる果汁をそのまま使用するストレート果汁、あるいは濃縮した濃縮果汁のいずれの形態であってもよい。また、透明果汁、混濁果汁を使用することもでき、果実の外皮を含む全果を破砕し種子など特に粗剛な固形物のみを除いた全果果汁、果実を裏ごしした果実ピューレ、或いは、乾燥果実の果肉を破砕もしくは抽出した果汁を用いることもできる。野菜汁も、上記の果汁と同様の形態で用いることができる。 (Fruit juice or vegetable juice)
The beverage of the present invention may contain fruit juice and / or vegetable juice. The fruit juice may be in the form of straight fruit juice, which uses fruit juice obtained by squeezing fruit as it is, or concentrated fruit juice. In addition, transparent juice, turbid juice can also be used, whole fruit juice crushing the whole fruit including the outer skin of the fruit and removing only particularly rigid solids such as seeds, fruit puree over the fruit, or dried Fruit juice obtained by crushing or extracting the fruit pulp can also be used. Vegetable juice can also be used in the same form as the fruit juice described above.
　果汁の種類は、特に限定されないが、例えば、柑橘類（オレンジ、うんしゅうみかん、グレープフルーツ、レモン、ライム、柚子、いよかん、なつみかん、はっさく、ポンカン、シイクワシャー、かぼす等）、仁果類（りんご、なし、など）、核果類（もも、梅、アンズ、スモモ、さくらんぼ、など）、しょうか類（ブドウ、カシス、ブルーベリー、など）、熱帯、亜熱帯性果実類（パイナップル、グアバ、バナナ、マンゴー、ライチ、など）、果実的野菜（いちご、メロン、スイカ、など）の果汁が挙げられる。これらの果汁は、１種類を単独使用しても、２種類以上を併用してもよい。また、野菜汁の種類は、例えば、トマト汁、コーン汁、かぼちゃ汁、ニンジン汁等が挙げられ、野菜汁は、１種類を単独使用しても、２種類以上を併用してもよい。また、果汁と野菜汁を組み合わせてもよい。 The kind of fruit juice is not particularly limited, for example, citrus (orange, unshiu mandarin orange, grapefruit, lemon, lime, citron, iyokan, natsumikan, hassaku, ponkan, shiikuwasha, kabosu, etc.), fruits (apple, none, ), Drupes (peaches, plums, apricots, plums, cherries, etc.), shrimp (grapes, cassis, blueberries, etc.), tropical and subtropical fruits (pineapple, guava, banana, mango, litchi, And fruit juices (strawberry, melon, watermelon, etc.). These juices may be used alone or in combination of two or more. The types of vegetable juice include, for example, tomato juice, corn juice, pumpkin juice, carrot juice, and the like, and one type of vegetable juice may be used alone, or two or more types may be used in combination. Moreover, you may combine fruit juice and vegetable juice.
　本発明の飲料における果汁の含有量は、特に限定されないが、典型的には、果汁率に換算して０．１～５０ｗ／ｗ％、又は０．５～３０ｗ／ｗ％である。 果 The content of the juice in the beverage of the present invention is not particularly limited, but is typically 0.1 to 50 w / w% or 0.5 to 30 w / w% in terms of the juice rate.
　本発明では、飲料中の「果汁率」を飲料１００ｇ中に配合される果汁配合量（ｇ）を用いて下記換算式によって計算することとする。また濃縮倍率を算出する際はＪＡＳ規格に準ずるものとし、果汁に加えられた糖質、はちみつ等の糖用屈折計示度を除くものとする。
　果汁率（ｗ／ｗ％）＝＜果汁配合量（ｇ）＞×＜濃縮倍率＞／１００ｍＬ／＜飲料の比重＞×１００ In the present invention, the "juice ratio" in the beverage is calculated by the following conversion formula using the amount of juice (g) blended in 100 g of the beverage. In addition, when calculating the concentration magnification, it shall conform to the JAS standard, and shall exclude the refractometer readings for sugars such as sugars and honey added to fruit juice.
Juice ratio (w / w%) = <juice blended amount (g)> x <concentration ratio> / 100 mL / <specific gravity of beverage> x 100
　本発明の飲料における野菜汁の含有量は、特に限定されないが、典型的には、０．１～５０ｗ／ｗ％、又は０．５～３０ｗ／ｗ％である。ここで、野菜汁の含有量は、上記の果汁率に換算した果汁の含有量に準じて求める。 野菜 The content of vegetable juice in the beverage of the present invention is not particularly limited, but is typically 0.1 to 50 w / w% or 0.5 to 30 w / w%. Here, the content of vegetable juice is determined according to the content of juice converted to the above-described juice ratio.
　（ｐＨ）
　本発明の飲料のｐＨは特に限定されないが、例えば２．０～６．０、又は２．０～４．０である。 (PH)
Although the pH of the beverage of the present invention is not particularly limited, it is, for example, 2.0 to 6.0, or 2.0 to 4.0.
　（他の成分）
　本発明における飲料には、他にも、本発明の効果を損なわない限り、飲料に通常配合する添加剤、例えば、香料、ビタミン、色素類、酸化防止剤、保存料、調味料、エキス類、ｐＨ調整剤、品質安定剤等を配合することができる。 (Other ingredients)
In the beverage of the present invention, besides, as long as the effects of the present invention are not impaired, additives usually blended in the beverage, for example, flavors, vitamins, pigments, antioxidants, preservatives, seasonings, extracts, A pH adjuster, a quality stabilizer and the like can be blended.
　（容器詰め飲料）
　本発明の飲料は、容器詰めの形態で提供することができる。容器の形態には、缶等の金属容器、ペットボトル、紙パック、瓶、パウチなどが含まれるが、これらに限定されない。例えば、本発明の飲料を容器に充填した後にレトルト殺菌等の加熱殺菌を行う方法や、飲料を殺菌して容器に充填する方法を通じて、殺菌された容器詰め製品を製造することができる。 (Container-packed beverage)
The beverage of the present invention can be provided in a packaged form. The form of the container includes, but is not limited to, metal containers such as cans, plastic bottles, paper packs, bottles, pouches, and the like. For example, a sterilized container-packed product can be manufactured by a method of performing heat sterilization such as retort sterilization after filling the beverage of the present invention into a container, or a method of sterilizing a beverage and filling the container.
　（方法）
　本発明は、別の側面ではリンゴ酸を含有するノンアルコール飲料の製造方法である。当該方法は、当該飲料中のリンゴ酸の含有量を５００～３０００ｐｐｍに調整する工程、および当該飲料中のカリウムの含有量を１５０～１０００ｐｐｍに調整する工程を含む。 (Method)
The invention, in another aspect, is a method for producing a non-alcoholic beverage containing malic acid. The method includes a step of adjusting the content of malic acid in the beverage to 500 to 3000 ppm, and a step of adjusting the content of potassium in the beverage to 150 to 1000 ppm.
　飲料中のリンゴ酸の含有量、カリウム含有量を調整する方法は、当該飲料に関する上の記載から自明である。そのタイミングも限定されない。例えば、上記工程を同時に行ってもよいし、別々に行ってもよいし、工程の順番を入れ替えてもよい。最終的に得られた飲料が、上記の条件を満たせばよい。また、それらの含有量の好ましい範囲は、飲料に関して上記した通りである。また、追加される他の成分の具体例や量も、飲料に関して上記した通りである。 方法 The method of adjusting the content of malic acid and the content of potassium in the beverage is obvious from the above description of the beverage. The timing is not limited. For example, the above steps may be performed simultaneously, separately, or the order of the steps may be changed. It is only necessary that the finally obtained beverage satisfies the above conditions. The preferred ranges of the contents are as described above for the beverage. In addition, specific examples and amounts of other components to be added are as described above for the beverage.
　本発明の製造方法は、リンゴ酸を含有するノンアルコール飲料におけるリンゴ酸に由来する後味のもたつきを軽減することができる。従って、当該製造方法は、別の側面では、リンゴ酸を含有するノンアルコール飲料におけるリンゴ酸に由来する後味のもたつきを軽減する方法である。 製造 The production method of the present invention can reduce the afterglow of malic acid in a non-alcoholic beverage containing malic acid. Therefore, in another aspect, the production method is a method of reducing the aftertaste of malic acid-derived aftertaste in a non-alcoholic beverage containing malic acid.
　（数値範囲）
　明確化のために記載すると、本明細書において下限値と上限値によって表されている数値範囲、即ち「下限値～上限値」は、それら下限値及び上限値を含む。例えば、「１～２」により表される範囲は、１及び２を含む。 (Numeric range)
For clarity, a numerical range represented by a lower limit and an upper limit in this specification, that is, “lower limit to upper limit” includes the lower limit and the upper limit. For example, the range represented by “1-2” includes 1 and 2.
　以下に実施例に基づいて本発明の説明をするが、本発明はこれらの実施例に限定されるものではない。 The present invention will be described below with reference to examples, but the present invention is not limited to these examples.
　（試験方法）
　後述する試験例において、アルコール含有飲料及びノンアルコール飲料を製造し、得られた飲料について、訓練された専門パネル３名がリンゴ酸の後味のもたつきを感じるかどうかの官能評価を行った。具体的には、リンゴ酸の後味のもたつきが強い場合を１点、リンゴ酸の後味のもたつきを感じず、スッキリとした後味が得られる場合を５点として、１～５点の５段階で評価した。具体的な評価基準を以下に示す。
　　１点：リンゴ酸の後味のもたつきが強い
　　２点：リンゴ酸の後味のもたつきが感じられる
　　３点：リンゴ酸の後味のもたつきをあまり感じない
　　４点：リンゴ酸の後味のもたつきをほとんど感じない
　　５点：リンゴ酸の後味のもたつきを感じず、スッキリとした後味 (Test method)
In the test examples described below, alcohol-containing beverages and non-alcoholic beverages were produced, and the obtained beverages were subjected to a sensory evaluation as to whether or not three trained professional panels felt the aftertaste of malic acid. Specifically, 1 point was given when the aftertaste of malic acid was strong, and 5 points when a clear aftertaste was obtained without feeling the aftertaste of malic acid. did. Specific evaluation criteria are shown below.
1 point: The aftertaste of malic acid is strong. 2 points: The aftertaste of malic acid is felt. 3 points: The aftertaste of malic acid is not much felt. 4 points: The aftertaste of malic acid is hardly felt. 5 Point: Refreshing aftertaste without feeling the aftertaste of malic acid
　各試験例においては、上記の評価に基づき各自が実施し、その後協議して評価点を決定した。なお、各パネラーは、評価基準となるサンプルを使用して後味とそれに対応する点数との関係を確認し、評価基準の共通認識が確立されてから評価試験を実施した。 (4) In each test example, the evaluation was performed by each person based on the above evaluation, and thereafter, the evaluation points were determined in consultation. In addition, each panelist confirmed the relationship between the aftertaste and the score corresponding to the aftertaste using a sample serving as an evaluation criterion, and performed an evaluation test after the common recognition of the evaluation criterion was established.
　（試験例１）
　リンゴ酸の濃度とアルコール濃度がリンゴ酸の後味のもたつきに与える影響について検討した。具体的には、下記の表に示す原料を混合して、アルコール飲料とノンアルコール飲料を製造し、官能評価を行った。なお、リンゴ酸はＤＬ－リンゴ酸（扶桑化学工業株式会社）を使用した（他の試験例でも同様である）。また、アルコール飲料においては、３％のアルコール度数になるように、エタノールを添加しアルコール度数を調整した。 (Test Example 1)
The effects of malic acid concentration and alcohol concentration on the aftertaste of malic acid were examined. Specifically, the raw materials shown in the following table were mixed to produce alcoholic beverages and non-alcoholic beverages, and the sensory evaluation was performed. The malic acid used was DL-malic acid (Fuso Chemical Industry Co., Ltd.) (the same applies to other test examples). In addition, in alcoholic beverages, ethanol was added to adjust the alcohol content such that the alcohol content was 3%.
　リンゴ酸の後味のもたつきは、リンゴ酸の濃度に依存して強くなることが明らかとなった。また、当該後味のもたつきは、アルコールが存在しない場合に顕著となり、アルコールが存在すると目立ちにくいことも明らかとなった。したがって、当該もたつきの問題は、ノンアルコール飲料に特有の問題である。 It became clear that the aftertaste of malic acid became strong depending on the concentration of malic acid. In addition, the aftertaste was noticeable when no alcohol was present, and it became clear that the presence of alcohol was not noticeable. Therefore, the problem of rattling is a problem unique to non-alcoholic beverages.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　（試験例２）
　ノンアルコール飲料において、リンゴ酸の濃度とカリウムの濃度がリンゴ酸の後味のもたつきに与える影響について検討した。具体的には、下記の表に示す原料を混合して、種々のリンゴ酸濃度とカリウム濃度を有するノンアルコール飲料を製造し、官能評価を行った。クエン酸カリウムとしては、クエン酸三カリウム（丸善薬品産業株式会社）を用いた（他の試験例でも同様である）。 (Test Example 2)
The effects of malic acid and potassium concentrations on the aftertaste of malic acid in non-alcoholic beverages were investigated. Specifically, the raw materials shown in the following table were mixed to produce non-alcoholic beverages having various malic acid concentrations and potassium concentrations, and the sensory evaluation was performed. As potassium citrate, tripotassium citrate (Maruzen Pharmaceutical Co., Ltd.) was used (the same applies to other test examples).
　特定量以上の量のカリウムを加えると、リンゴ酸の味のもたつきが改善された。また、カリウムの含有量が多すぎる（１１００ｐｐｍ）と、リンゴ酸の味のもたつきは改善されるものの、カリウムに由来する後味が目立ち始めた。 (4) The addition of a specific amount or more of potassium improved the lingering taste of malic acid. When the content of potassium is too large (1100 ppm), the aftertaste derived from potassium starts to be noticeable, although the maltness of malic acid is improved.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　（試験例３）
　カリウム源を変更して、リンゴ酸の後味に与える影響を検討した。具体的には、下記の表に示す原料を混合してノンアルコール飲料を製造し、官能評価を行った。塩化カリウムおよび炭酸カリウムは三栄源エフ・エフ・アイ株式会社から入手した。 (Test Example 3)
The effect of changing the potassium source on the aftertaste of malic acid was examined. Specifically, the raw materials shown in the following table were mixed to produce a non-alcoholic beverage, and a sensory evaluation was performed. Potassium chloride and potassium carbonate were obtained from Saneigen FFI Co., Ltd.
　カリウム源が変更されても、試験例２と同様の後味改善効果が認められた。 Even when the potassium source was changed, the same after-taste improving effect as in Test Example 2 was observed.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　（試験例４）
　香料を飲料に添加して、リンゴ酸の後味を検討した。具体的には、下記の表に示す原料を混合してノンアルコール飲料を製造し、官能評価を行った。香料が添加されても、試験例２と同様に後味改善効果が認められた。 (Test Example 4)
Flavors were added to the beverage to examine the aftertaste of malic acid. Specifically, the raw materials shown in the following table were mixed to produce a non-alcoholic beverage, and a sensory evaluation was performed. Even when the flavor was added, the aftertaste improving effect was observed as in Test Example 2.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　（試験例５）
　複数種類の果汁を飲料に添加して、リンゴ酸の後味を検討した。具体的には、下記の表に示す原料を混合してノンアルコール飲料を製造し、官能評価を行った。いずれの果汁が添加されても、試験例２と同様に後味改善効果が認められた。 (Test Example 5)
Several types of fruit juice were added to the beverage to examine the aftertaste of malic acid. Specifically, the raw materials shown in the following table were mixed to produce a non-alcoholic beverage, and a sensory evaluation was performed. When any of the juices was added, an aftertaste improving effect was observed as in Test Example 2.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
（試験例６）
　飲料に炭酸を添加して、その効果を確認した。具体的には、下記の表に示す原料を混合してノンアルコール飲料を製造し、官能評価を行った。炭酸の有無によらず、後味改善効果が認められた。なお、炭酸ガスを含有する飲料における炭酸ガス圧は、１．８ｋｇｆ／ｃｍ２（２０℃）であった。 (Test Example 6)
The effect was confirmed by adding carbonic acid to the beverage. Specifically, the raw materials shown in the following table were mixed to produce a non-alcoholic beverage, and a sensory evaluation was performed. The effect of improving aftertaste was observed regardless of the presence or absence of carbonic acid. The carbon dioxide gas pressure of the beverage containing carbon dioxide gas was 1.8 kgf / cm 2 (20 ° C.).
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006

Claims (6)

  1. 　リンゴ酸の含有量が５００～３０００ｐｐｍであり、カリウムの含有量が１５０～１０００ｐｐｍである、ノンアルコール飲料。 (4) A non-alcoholic beverage having a malic acid content of 500 to 3000 ppm and a potassium content of 150 to 1000 ppm.
  2. 　ｐＨが２．０～６．０である、請求項１に記載の飲料。 The beverage according to claim 1, wherein the beverage has a pH of 2.0 to 6.0.
  3. 　炭酸飲料である、請求項１又は２に記載の飲料。 The beverage according to claim 1 or 2, which is a carbonated beverage.
  4. 　チューハイテイスト飲料、又はノンアルコールカクテルである、請求項１～３のいずれか１項に記載の飲料。 The beverage according to any one of claims 1 to 3, wherein the beverage is a chu-hi taste beverage or a non-alcoholic cocktail.
  5. 　リンゴ酸を含有するノンアルコール飲料を製造する方法であって、
    当該飲料中のリンゴ酸の含有量を５００～３０００ｐｐｍに調整する工程、および
    当該飲料中のカリウムの含有量を１５０～１０００ｐｐｍに調整する工程
    を含む、前記方法。     A method for producing a non-alcoholic beverage containing malic acid,
    The above method, comprising: adjusting the content of malic acid in the beverage to 500 to 3000 ppm; and adjusting the content of potassium in the beverage to 150 to 1000 ppm.
  6. 　リンゴ酸を含有するノンアルコール飲料におけるリンゴ酸に由来する後味のもたつきを軽減する方法であって、
    当該飲料中のリンゴ酸の含有量を５００～３０００ｐｐｍに調整する工程、および
    当該飲料中のカリウムの含有量を１５０～１０００ｐｐｍに調整する工程
    を含む、前記方法。     A method for reducing the aftertaste of malic acid in a non-alcoholic beverage containing malic acid,
    The above method, comprising: adjusting the content of malic acid in the beverage to 500 to 3000 ppm; and adjusting the content of potassium in the beverage to 150 to 1000 ppm.
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